Detroit's Delectable Past


Book Description

Join local food aficionado Bill Loomis on a look back at the appetites, tastes, kitchens, parties, holidays and everyday meals that defined eating in Detroit, from the earliest days as a French village to the start of the twentieth century. Whether it's at a frontier farmers' market, a Victorian twelve-course children's birthday party replete with tongue sandwiches or a five-cent-lunch diner, food is a main ingredient in a community's identity and history. While showcasing favorite fare of the day, this book also explores historic foodways--how locals fished the Detroit River, banished flies from kitchens without screens and harvested frog legs with miniscule shotguns. Wedding feasts, pioneer grub, cooking classes and the thriftless '20s are all on the menu, too.




The Welcome Home Diner


Book Description

Betting on the city of Detroit's eventual comeback, cousins Addie and Samantha decide to risk it all on an affordable new house and a culinary career that starts with renovating a vintage diner in a depressed area of town. There's just one little snag in their vision. Angus, a weary, beloved local, is strongly opposed to his neighborhood's gentrification--and his concerns reflect the suspicion of the community. Shocked by their reception, Addie and Samantha begin to have second thoughts. As the long hours, problematic love interests, and underhanded pressures mount, the two women find themselves increasingly at odds, and soon their problems threaten everything they've worked for. If they are going to realize their dreams, Addie and Samantha must focus on rebuilding their relationship. But will the neighborhood open their hearts to welcome them home?




Wild at Heart


Book Description

"Alice Outwater’s infectiously readable Wild at Heart captures the essence of ecology: Everything is connected, and every connection leads to ourselves." —Alan Weisman, author, The World Without Us and Countdown "A wonderful book. Information rich to say the least, and the indigenous human connections and portrait of the deep connectivity of nature, are both strong elements." —Jim McClintock, author of A Naturalist Goes Fishing Nature on the brink? Maybe not. With so much bad news in the world, we forget how much environmental progress has been made. In a narrative that reaches from Native American tribal practices to public health and commercial hunting, Wild at Heart shows how western attitudes towards nature have changed dramatically in the last five hundred years. The Chinook gave thanks for King Salmon's gifts. The Puritans saw Nature as a frightening wilderness, full of "uncooked meat." With the industrial revolution, nature was despoiled and simultaneously celebrated as a source of the sublime. With little forethought and great greed, Americans killed the last passenger pigeon, wiped out the old growth forests, and dumped so much oil in the rivers that they burst into flame. But in the span of a few decades, our relationship with nature has evolved to a more sophisticated sense of interdependence that brings us full circle. Across the US, people are taking individual action, planting native species and fighting for projects like dam removal and wolf restoration. Cities are embracing nature, too. Humans can learn from the past, and our choices today will determine whether nature survives. Like the First Nations, all nations must come to deep agreement that nature needs protection. This compelling book reveals both how we got here and our own and nature's astonishing ability to mutually regenerate.




Sister Pie


Book Description

A bursting-with-personality cookbook from Sister Pie, the boutique bakery that's making Detroit more delicious every day. “Everything you want in a pie cookbook: careful directions, baker’s secret tips, inspired combinations, and a you-can-do-it attitude.”—Chicago Tribune IACP AWARD FINALIST • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE NEW YORK TIMES AND CHICAGO TRIBUNE At Sister Pie, Lisa Ludwinski and her band of sister bakers are helping make Detroit sweeter one slice at a time from a little corner pie shop in a former beauty salon on the city’s east side. The granddaughter of two Detroit natives, Ludwinski spends her days singing, dancing, and serving up a brand of pie love that has charmed critics and drawn the curious from far and wide. No one leaves without a slice—those who don’t have money in their pockets can simply cash in a prepaid slice from the “pie it forward” clothesline strung across the window. With 75 of her most-loved recipes for sweet and savory pies—such as Toasted Marshmallow-Butterscotch Pie and Sour Cherry-Bourbon Pie—and other bakeshop favorites, the Sister Pie cookbook pays homage to Motor City ingenuity and all-American spirit. Illustrated throughout with 75 drool-worthy photos and Ludwinski’s charming line illustrations, and infused with her plucky, punny style, bakers and bakery lovers won’t be able to resist this book.




On the Chocolate Trail


Book Description

Take a delectable journey through the religious history of chocolate--a real treat! Explore the surprising Jewish and other religious connections to chocolate in this gastronomic and historical adventure through cultures, countries, centuries and convictions. Rabbi Deborah Prinz draws from her world travels on the trail of chocolate to enchant chocolate lovers of all backgrounds as she unravels religious connections in the early chocolate trade and shows how Jewish and other religious values infuse chocolate today. With mouth-watering recipes, a glossary of chocolaty terms, tips for buying luscious, ethically produced chocolate, a list of sweet chocolate museums around the world and more, this book unwraps tasty facts such as: Some people--including French (Bayonne) chocolate makers--believe that Jews brought chocolate making to France. The bishop of Chiapas, Mexico, was poisoned because he prohibited local women from drinking chocolate during Mass. Although Quakers do not observe Easter, it was a Quaker-owned chocolate company--Fry's--that claimed to have created the first chocolate Easter egg in the United Kingdom. A born-again Christian businessman in the Midwest marketed his caramel chocolate bar as a "Noshie," after the Yiddish word for "snack." Chocolate Chanukah gelt may have developed from St. Nicholas customs. The Mayan "Book of Counsel" taught that gods created humans from chocolate and maize.




Detroit's Delectable Past: Two Centuries of Frog Legs, Pigeon Pie and Drugstore Whiskey


Book Description

Join local food aficionado Bill Loomis on a look back at the appetites, tastes, kitchens, parties, holidays and everyday meals that defined eating in Detroit, from the earliest days as a French village to the start of the twentieth century. Whether it's at a frontier farmers' market, a Victorian twelve-course children's birthday party replete with tongue sandwiches or a five-cent-lunch diner, food is a main ingredient in a community's identity and history. While showcasing favorite fare of the day, this book also explores historic foodways--how locals fished the Detroit River, banished flies from kitchens without screens and harvested frog legs with miniscule shotguns. Wedding feasts, pioneer grub, cooking classes and the thriftless '20s are all on the menu, too.




America's Great Delis


Book Description

A tribute to the classic America deli; this lively, illustrated title goes behind the counter to chronicle the colorful characters, rich histories and family recipes that have been passed down for generations. With more than 250 color and black & white photographs and historical ephemera, America s Great Delis is an in-depth look at delis across the U.S. 80+ original recipes from world famous delis including: a Zingerman s sandwich (#24: The Ferber Experience); Junior s Famous No.1 Cheesecake; Katz s Deli Honey Cake; Canter s Deli Cheese Blintzes; Langer s Deli pastrami, along with a glossary of Yiddishisms and deli-speak for the uninitiated, make this book a wonderful celebration of Jewish cuisine and culture.




My New Roots


Book Description

At long last, Sarah Britton, called the “queen bee of the health blogs” by Bon Appétit, reveals 100 gorgeous, all-new plant-based recipes in her debut cookbook, inspired by her wildly popular blog. Every month, half a million readers—vegetarians, vegans, paleo followers, and gluten-free gourmets alike—flock to Sarah’s adaptable and accessible recipes that make powerfully healthy ingredients simply irresistible. My New Roots is the ultimate guide to revitalizing one’s health and palate, one delicious recipe at a time: no fad diets or gimmicks here. Whether readers are newcomers to natural foods or are already devotees, they will discover how easy it is to eat healthfully and happily when whole foods and plants are at the center of every plate.




Here's to Us


Book Description

Three romantic rivals in one crowded house equals plenty of room for jealousy in this surprising and heartwarming story from New York Times bestselling author Elin Hilderbrand. Laurel Thorpe, Belinda Rowe, and Scarlett Oliver share only two things; a love for the man they all married, Deacon Thorpe—a celebrity chef with an insatiable appetite for life—and a passionate dislike of one another. All three are remarkable, spirited women, but they couldn't be more different. Laurel: Deacon's high school sweetheart and an effortlessly beautiful social worker; Belinda: a high-maintenance Hollywood diva; and Scarlett: a sexy southern belle floating by on her family money and her fabulous looks. They've established a delicate understanding over the years—they avoid each other at all costs. But their fragile detente threatens to come crashing down after Deacon's tragic death on his favorite place on earth: a ramshackle Nantucket summer cottage. Deacon's final wish was for his makeshift family to assemble on his beloved Nantucket to say good-bye. Begrudgingly, Laurel, Belinda, and Scarlett gather on the island as once again, as in each of their marriages, they're left to pick up Deacon's mess. Now they're trapped in the crowded cottage where they all made their own memories—a house that they now share in more ways than one—along with the children they raised with Deacon, and his best friend. Laurel, Belinda, and Scarlett each had an unbreakable bond with Deacon—and they all have secrets to hide. Before the weekend is over, there are enough accusations, lies, tears, and drama to turn even the best of friends—let alone three women who married the same man—into adversaries. As his unlikely family says good-bye to the man who brought them together—for better or worse—will they be able to put aside their differences long enough to raise a glass in Deacon's honor?




Resource Guide for Food Writers


Book Description

The Resource Guide for Food Writers represents the first comprehensive listing of resources for food writers and culinary enthusiasts. A feast for all who love food, it is both a research tool for finding out facts about food and a guide to food writing. Author Gary Allen presents an impressive menu of relevant resources, ranging from specialty libraries and booksellers to periodicals, organizations, and web sites. Allen goes on to provide genuine guidance on how writers can utilize those resources for writing about food and getting published. This authoritative reference and handbook is essential for every epicurean who wants to learn more about food, from the food­service professional to the ambitious home gourmet.