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  101 Things To Do With Canned...

  Toni Patrick

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  Go beyond butter and jam and find new ways to use canned biscuits in every meal!   If your idea of heaven is a golden, flaky, piping-hot biscuit right out of the oven and slathered with butter and jam, wait until you try these delicious culinary creations! From the author of the best-selling 101 Things to Do with Ramen Noodles, featured on the Today show and the Food Network, comes 101 Things to Do with Canned Biscuits.    Toni Patrick takes plain old canned biscuits and turns them into filling breakfast egg stratas and bakes, Turkey Cheese Pockets and BBQ Beef Cups for lunch, and dinners of meat pies and Chicken and Dumplings. Is your mouth watering yet? Sides and appetizers such as Turkey Empanadas, Fruit Pin Wheels, and Cheese Balls make perfect companions for parties and sports-day treats, and don't forget the desserts of Sweet Potato Bread Pudding, Praline Meltaways, Strawberry Cream Cheese Biscuits, and more!

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  Simple Vegan Kitchen - The easy...

  Susanna Wurz

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  For almost a decade Austrian lifestyle blogger Susanna Wurz has been sharing her life and interests on social media, including fashion, fitness and nutrition. "Simple Vegan Kitchen – The easy & vegan way of life" is dedicated to her greatest passion, cooking. Susanna's motto: With the right ingredients, everyone is able to cook healthy and delicious vegan recipes. She likes to modify classic dishes into updated, healthier versions. When it comes to cooking, there should always be room for creativity, the author says, while having fun is the top priority. Give it a try and find your very own new must-have recipe!

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  The Life of Richard Cadbury -...

  Diane Wordsworth

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  The biography of Richard Cadbury, a son of one of the chocolate industry’s founding families, who helped grow the business during the Victorian era. 
   
  In 1824, John Cadbury opened a grocer’s shop in Bull Street in Birmingham and started to sell tea, coffee, and drinking chocolate alongside everything else. In 1831, he opened a factory and started to manufacture his own product, and by 1842 the company was selling almost thirty different types of drinking chocolate and cocoa. 
   
  In 1861, the now floundering firm was taken over by two of his sons, Richard and George, who turned things around and continued to grow the company into the organization known around the world today. The Life of Richard Cadbury is a brand-new biography that focuses on the lesser known of the brothers, looking at the history and background behind the socialist, philanthropist, and chocolatier.

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  A Century of Restaurants -...

  Rick Browne

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  From the public television host, a tour of the US’s oldest and greatest dining spots—with “delightful tales, delicious recipes, and hundreds of photographs” (Ted Allen, host of Food Network’s Chopped). 
   
  Come along on a pilgrimage to some of the oldest, most historic restaurants in America. Each is special not only for its longevity but also for its historic significance, interesting stories, and, of course, wonderful food. The oldest Japanese restaurant in the country is profiled, along with stagecoach stops, elegant eateries, barbecue joints, hamburger shops, cafes, bars and grills, and two dueling restaurants that both claim to have invented the French dip sandwich. 
   
  The bestselling author and host/producer of Barbecue America shares the charm, history, and appeal that made these establishments, some as many as three hundred years old, successful. Each profile contains a famous recipe, the history of the restaurant, a look at the restaurant today, descriptions of some of its signature dishes, fun facts that make each place unique, and beautiful photos. It’s all you need for an armchair tour of one hundred restaurants that have made America great. 
   
  “Browne spent three years traveling more than 46,000 miles to profile the 100 restaurants, inns, taverns and public houses he selected as being the most historic, most interesting and most successful.” —Orlando Sentinel 
   
  “It is Browne’s exploration of the history behind each place that I found most interesting…The White Horse Tavern gave him the Beef Wellington recipe. Peter Luger, the legendary Brooklyn Steakhouse, shared one for German Fried Potatoes and Katz’s Delicatessen in New York City offered Katz’s Noodle Kugel. And, Ferrara in Little Italy in New York City parted with its cannoli recipe.” —Sioux City Journal 
   
  “Ask any chef: It’s not easy keeping a restaurant alive for a week, let alone a year or a decade. So what does it take to last a century? After five years of criss-crossing the country and gobbling up regional specialties from chowder to chili, Rick Browne reveals the answer to that question.” —Ted Allen, host of Food Network’s Chopped

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  Eating Across America - A...

  Daymon Patterson

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  Traveling foodie and TV personality Daym Drops presents a cross-country culinary tour of America’s best bites . . . 
   
  Millions have watched Travel Channel and YouTube host Daymon Patterson, aka Daym Drops, eat burgers and fab food truck finds in his car as he drives the highways and byways looking for America’s best food trucks, street foods, and cheap eats, sharing his insightful and hilarious reviews along the way. Now the food correspondent on the award-winning Rachel Ray Show details the definitive road map to truly tasting Americana. 
   
  Skip the ritzy restaurants and discover the true taste treats—sometimes messy but always made with love—in this guide that takes you to fast, fun, flavorful meals from coast to coast, whether they’re served on wheels, at sidewalk stands, or in hole-in-the-wall mom-and-pop operations. 
   
  “If there’s another person’s taste buds that I would take into battle, it would be Daym’s. Not only does he know what tastes good, looks good, and holds together well, he knows what doesn’t! . . . If you hold food dear to your heart, then this book should be held to your gut.” —Josh Elkin, host of Cooking Channel’s Sugar Showdown

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  American Tacos - A History and...

  José R. Ralat

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  This culinary travelogue is “a deeply researched guide to north-of-the-border taco culture and history” (Los Angeles Times). 
   
  Tacos may have been created south of the border, but Americans have made this Mexican food their own, with each style reflective of a time and a place. American Tacos explores them all, taking us on a detailed and delicious journey through the evolution of this dish. 
   
  In search of every taco variety from California to Texas and beyond, José Ralat traveled from coast to coast and border to border, visiting thirty-eight cities across the country. He examines the pervasive crunchy taco and the new Alta California tacos from chefs Wes Avila, Christine Rivera, and Carlos Salgado. He tastes famous Tex-Mex tacos like the puffy taco and breakfast taco, then tracks down the fry bread taco and the kosher taco. And he searches for the regional hybrid tacos of the American South and the modern, chef-driven tacos of restaurants everywhere. Throughout, he tells the story of how each style of taco came to be, creating a rich look at the diverse taco landscape north of the border. Featuring interviews with taqueros and details on taco paraphernalia and the trappings of taco culture, American Tacos is a book no taco fan will want to take a bite without. 
   
  “[American Tacos] offers plenty of recommendations on where to get great tacos…But it offers much more than that.” ?Chicago Tribune 
   
  “A fast-paced cultural survey and travel guide . . . An exceptional book.” ?TASTE 
   
  “Fabulous.” ?San Francisco Chronicle

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