Other books that might interest you

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  A History of South Carolina...

  Lake E. High

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  “The guru of ’que . . . [is] well equipped for his mission: securing South Carolina’s rightful claim as home to the nation’s first and best barbeque” (South Carolina Living).   South Carolina has been home to good, old-fashioned barbeque for quite a long time. Hundreds of restaurants, stands and food trucks sell tons of the southern staple every day. But the history of Palmetto State barbeque goes deeper than many might believe—it predates the rest of America. Native Americans barbequed pork on makeshift grills as far back as the 1500s after the Spanish introduced the pig into the Americas. Since the early 1920s, South Carolinians have been perfecting the craft and producing some of the best-tastin’ ’que in the country. Join author and president of the South Carolina Barbeque Association Lake E. High Jr. as he traces the delectable history from its pre-colonial roots to a thriving modern-day tradition that fuels an endless debate over where to find the best plate.   Includes photos!   “Of course, if one wants to taste the best, one needs to eat barbecue in South Carolina. As High repeatedly thumps into readers, the South, and South Carolina in particular, is home to real barbecue. Nevermind that hippie California TV-producer gobbledegook or those misguided cooking attempts by confused Northerners. Bless their hearts.” —The Island Packet

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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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  Haunted Central Georgia

  Jim Miles

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  The author of Georgia’s Civil War ghost books proves that the Peach State’s phantoms come in many forms.   Every portion of central Georgia is thoroughly haunted. Tobe, the ghost of Orna Villa in Oxford, had an appetite for biscuits. Angry spirits near Augusta drove a family from a beautiful old home. Paranormal entities in a home cobbled together from three old houses created a tapestry of supernatural events. People still seek advice from a fortuneteller dead half a century, and a long-deceased girl hitches a ride home on the same night each year. Author Jim Miles presents a ghost story from each of the fifty-one counties in this historic region.   “Every county in Georgia has at least one ghost story, and author Jim Miles has gathered them into three books. . . . Miles traveled to all 159 counties, as well as two counties that ‘went extinct’ during the Great Depression. The completion of the books was a 10-year project for Miles . . . The stories span all of Georgia history, from one with its origins 2,000 years ago to the latest in ‘scientific ghost hunting.’” —Gainesville Times

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  Lassen Volcanic National Park -...

  Patricia L. Lawrence

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  Lassen Volcanic National Park is a year round wonderland.  The 13th park in the system, Lassen VNP has all four types of volcanoes within its boundary.  In winter vehicles giveway to snow shoes and cross country skiis.  Patricia Lawrence is on a snowshoe walk down the middle of the snow covered park road with naturalist Ranger Steve Zachary.

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  Land of the Broads

  Ernest Richard Suffling

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  The Broads area of Norfolk and Suffolk is in the East Anglian region of England. It is the location of Britain's third largest inland waterway system and largest protected wetland area. Many examples of rare flora and fauna are found only in this unique location which has also been designated as a national park.This book: The Land of the Broads, is a practical guide to the extensive but (at one time), little-known district of the Broads of Norfolk and Suffolk.Written (and now narrated) for the use of all who take an interest in one of the Quaintest and most Old-World parts of England, either from an Archaeological, Historical, Picturesque, or Sporting point of view.So, join me if you will, on another auditory cruise around these unique waterways through expansive  landscapes under wide open skies. - Summary by The Land of the Broads / TND

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  Classic Eateries of Cajun County

  Dixie Poché

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  Sample flavors of Cajun Country’s favorite restaurants, grocery stores and cafés in this book by the author of Louisiana Sweets. Cajun Country establishments offer a delectable variety of table fare for tourists and residents alike. The region’s first restaurants, cafés and bakeries emerged in the 1880s. Stores like T-Jim’s and Teet’s Food supplied locals with boudin. Café Vermilionville served patrons crawfish beignets. And faithful Bellina’s Grocery shoppers looked forward to placing ham orders for red beans and rice on Mondays. Join author Dixie Poché as she shares the stories and recipes behind French Louisiana’s pioneering eateries and those still making culinary history today.

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