A gastronomic exploration of intriguing and wonderful places south of the border
CUISINES OF HIDDEN MEXICO
A Culinary Journey to Guerrero and Michoac?n
A combination cookbook, travelog, and cultural history, Cuisines of Hidden Mexico explores two Mexican regions through the richness and diversity of their food. In few countries of the world is food so central to the lives of the people as it is in Mexico. And this absorbing account of a journey to Guerrero and Michoac?n shows just how closely each region's tantalizing recipes (75 included) are woven together with its history, anthropology, and folk art. Armchair gourmet travelers will discover the surprising subtlety and variety of authentic Mexican fare as they wander through town and countryside, enjoying the sights, and savoring the delectable tastes of simple back-road stands and fine restaurants. A full complement of line drawings by Nicol?s de Jes?s, the acclaimed Mexican artist, further enhances the multisensory pleasure of this fine book.

Cuisines of Hidden Mexico: A Culinary Journey to Guerrero and Michoacan

Cookbooks, Food & Wine

Kraig, Bruce

Nieto, Dudley

Regional & International

John Wiley&Sons, Inc.

Whether you call them franks, wieners, or red hots, hot dogs are as American as apple pie, but how did these little links become icons of American culture? Man Bites Dog explores the transformation of hot dogs from unassuming street fare to paradigms of regional expression, social mobility, and democracy. World-renowned hot dog scholar Bruce Kraig investigates the history, people, décor, and venues that make up hot dog culture and what it says about our country.These humble sausages cross ethnic and regional boundaries and have provided the means for plucky entrepreneurs to pull themselves up by their bootstraps. Hot dogs, and the ways we enjoy them, are part of the American dream. Man Bites Dog celebrates the power of the hot dog

Man Bites Dog: Hot Dog Culture in America

Arts & Photography

Carroll, Patty

Photography & Video

AltaMira Press

Book by Linsenmeyer, Helen Walker, Kraig, Bruce

Cooking Plain, Illinois Country Style

Linsenmeyer, Helen Walker

Cooking Education & Reference

Southern Illinois University Press

Cooking Plain, Illinois Country Style by Helen Walker Linsenmeyer presents a collection of family recipes created prior to 1900 and perfected from generation to generation, mirroring the delicious and distinctive kind of cookery produced by the mix of people who settled the Illinois Country during this period. Some recipes reflect a certain New England or Southern influence, while others echo a European heritage. All hark back to a simpler style of living, when cooking was plain yet flavorful. The recipes specify the use of natural ingredients (including butter, lard, and suet) rather than synthetic or ready-mixed foods, which were unavailable in the 1800s. Cooking at the time was pure and unadulterated, and portions were large. Strength-giving food was essential to health and endurance; thus fare was pure, hearty, flavorful, and wholesome. The many treasures of Cooking Plain, Illinois Country Style include • basic recipes for mead, originally served to the militiamen of Jackson County; sumac lemonade, made the Indian way; root beer, as it was originally made; • soups of many kinds—from wholesome vegetable to savory sorrel leaf, enjoyed by the Kaskaskia French; • old-fashioned fried beefsteak, classic American pot roast and gravy, as well as secret marinades to tenderize the tougher but more flavorful cuts of meat; • methods for preparing and cooking rabbit, squirrel, wild turkey, venison, pheasant, rattlesnake, raccoon, buffalo, and fish; • over one hundred recipes for wheat breads, sweet breads, corn breads, and pancakes; • an array of delectable desserts and confections, including puddings, ice cream, taffy, and feathery-light cakes and pies; • sections on the uses of herbs, spices, roots, and weeds; instructions for making sausage, jerky, and smoked fish and for drying one’s own fruits and vegetables; and household hints on everything from making lye soap to cooking for the sick. And there are extra-special nuggets, too, for Mrs. Linsenmeyer laces her cookbook with interesting biographical notes on a number of the settlers and the origin of many of the foods they used. There is also a wealth of historical information on lifestyles and cooking before 1900, plus helpful tips on the use of old-fashioned cooking utensils. A working cookbook complete in its coverage of every area of food preparation, Cooking Plain, Illinois Country Style will be used and treasured as much today as its recipes were by families of an earlier century. The recipes are not gourmet, but they are certain to please today’s cooks, especially those interested in using local ingredients and getting back to a more natural way of cooking and eating.

To find more information about Rowman and Littlefield titles, please visit www.rowmanlittlefield.com.

Stonehenge: The Indo-European Heritage

History

Stover, Leon E.

Ancient Civilizations

Rowman & Littlefield Publishers

Collects recipes for a variety of Mexican foods including tortillas, chicken mole, empanadas, pork adobo, chile con carne, and fried beans

Mexican-American Plain Cooking

Burnham Inc Pub.

Collects recipes for a variety of Mexican foods including tortillas, chicken mole, empanadas, pork adobo, chile con carne, and fried beans

Mexican American Plain Cooking

This comprehensive volume examines the history of American food culture and cuisine today, from staple ingredients to dietary concerns. Everyday, without realizing it, Americans plan their days around food--what to make for dinner, where to meet for brunch, what to bring to a party. As a nation of immigrants, the U.S. has food and foodways that few countries in the world have. This addition to the Global Kitchen series examines all aspects of food culture in the United States, from the early Colonial period and Native American influences on the new immigrants' food to the modern era. The volume opens with a Chronology that looks at United States history and significant food events. Coverage then dives deep into the history of food in the U.S., and is followed by a chapter on influential ingredients in American cooking. Chapters break down American cuisine into appetizers and side dishes, main dishes, and desserts, looking at typical meals and flavors that characterize it. Additional chapters examine food eaten during holidays and on special occasions, street food and snacks, and restauarants. A final chapter looks at issues and dietary concerns. Recipes round out each chapter. <ul> <li>Provides a comprehensive view of dishes that Americans eat and drink at all times of day and night</li> <li>Examines how American food reflects the country's immigrant origins</li> <li>Addresses problems in food production, nutrition, and practices in light of major changes in environments and society</li> <li>A Chronology provides an at-a-glance look at food history in the United States</li> <li>Recipes accompany each chapter, perfect for student readers and general audiences to try out at home</li> <li>Sidebars help to illuminate the text, providing anecdotal "fun facts" about food in American culture</li> </ul>

Food Cultures of the United States: Recipes, Customs, and Issues (The Global Kitchen)

Greenwood

Whether you call them franks, wieners, or red hots, hot dogs are as American as apple pie, but how did these little links become icons of American culture? Man Bites Dog explores the transformation of hot dogs from unassuming street fare to paradigms of regional expression, social mobility, and democracy. World-renowned hot dog scholar Bruce Kraig investigates the history, people, décor, and venues that make up hot dog culture and what it says about our country. These humble sausages cross ethnic and regional boundaries and have provided the means for plucky entrepreneurs to pull themselves up by their bootstraps. Hot dogs, and the ways we enjoy them, are part of the American dream. Man Bites Dog celebrates the power of the hot dog through a historical survey and profiles of notable hot dog purveyors. Loaded with stunning color photos by Patty Carroll, descriptions of neighborhood venues and flashy pushcarts from New York to Los Angeles, and recipes for cooking up hot dog heaven at home, this book is the ultimate source—informative, fun, and tasty—on the role of hot dogs in American culture. It’s a must-have for the dog fan, the foodie, the pop culture maven, and the street-cart obsessed.

In this encyclopedia, two experienced world travelers and numerous contributors provide a fascinating worldwide survey of street foods and recipes to document the importance of casual cuisine to every culture, covering everything from dumplings to hot dogs and kebabs to tacos.
 • Presents an international survey of street foods in representative countries and regions that includes interesting facts and recipe to illustrate many of them
• Supplies the historical and environmental background of the country's street food
• Includes sidebars with fun facts and statistics about street foods
• Provides highly useful information for students studying geography and for travelers

Street Food around the World: An Encyclopedia of Food and Culture

Sen Ph.D., Colleen Taylor

ABC-CLIO

See the best price to sell, buy, or rent books by Kraig, Bruce. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Books by Kraig, Bruce

See the best price to sell, buy, or rent books by Kraig, Bruce. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Cuisines of Hidden Mexico: A Culinary Journey to Guerrero and Michoacan

Man Bites Dog: Hot Dog Culture in America

Cooking Plain, Illinois Country Style

Cooking Plain, Illinois Country Style

Stonehenge: The Indo-European Heritage

Mexican-American Plain Cooking

Mexican American Plain Cooking

Food Cultures of the United States: Recipes, Customs, and Issues (The Global Kitchen)

Man Bites Dog: Hot Dog Culture in America

Street Food around the World: An Encyclopedia of Food and Culture