Bøker av Sherry Monahan

America's chefs and cooks have reveled in serving meals to their customers since this country's early beginnings, creating their own recipes based on available ingredients, creativity, or at the request of others. Some took humble home recipes and made them into their signature specialties, many of which have become synonymous with certain hotels and restaurants in America. These culinary treasures are household names, but their true origin has slipped back into history. Signature Dishes of America captures nearly 100 of these well-known dishes and their origins. Foods like Eggs Benedict, Green Goddess Dressing, and Hot Browns were created decades ago and remain mainstays in our culinary world today. Discover the story behind Los Angeles' Brown Derby's Cobb Salad, whose recipe was created by a hungry owner, or how an old pie recipe discovered in an antique drawer became a favorite at the Golden Lamb restaurant. This collection of recipes and their background is a tasty way to share American food history and culture.

Tombstone was one of the last great boomtowns of the Old West¿a small city that grew up overnight and has a larger-than-life presence in the mythology of the frontier. In its heyday it was full of saloons, dance halls, and fancy eateries, a cosmopolitan oasis in territorial Arizona. Packed with recipes inspired by and updated from the history of Tombstone and history and lore from the region, historic photos, and food photography.

While a few people called the area we know as Cary home in the 1700s, it was not until 1854 that signs of a village began to appear. The enterprising businessman Allison Francis "Frank" Page bought 300 acres on which he operated a sawmill and did some farming. The railroad soon reached Cary, and in 1868, Frank saw the opportunity to start a new venture and built a hotel, which served meals and provided accommodations to train passengers. Cary was incorporated in 1871. By 1880, there were nearly 300 residents, and by 1930, that number had tripled. The timber industry kept Cary alive, as well as cotton gins and other manufacturing businesses. Cary had a private boarding school by 1870, and in 1907, it became the first publicly funded school and attracted students from around the state. Doctors, lawyers, merchants, churches, and many other businesses sprang up. However, it was the creation of Research Triangle Park that caused Cary's explosive growth.

Filled with more than 150 recipes, anecdotes, and stories from some of AmericaΓÇÖs most popular writers and personalities, this collaborative effort has a writerly sensibility and a Western point of view. Including recipes for drinks, appetizers, main dishes, side dishes, desserts, and fun extrasΓÇöas well as stories from and profiles of the contributors, this is both a Western book and a cookbook that moves beyond the genre.

Drawn from the author's ongoing column in TrueWest Magazine, this cookbook combines myths, nostalgia, and legends with usable, delicious, and fun recipes for use at home or on the trail--all with a western theme. Readers will be surprised to learn the stories behind some of their favorite recipes, and they'll find inspiration from the days of cooking along the trail or in the old iron cook stove in these dishes interpreted for a modern cook's kitchen.

You can't talk about the Wild West without talking about the Earp brothers; they are as vital to the west as tumbleweeds. Mrs. Earp aims to explore the affairs, marriages, and heartbreaks of all five brothers in order to paint a portrait of the most famous family of the West.