For more than 130 years, there has been no sweeter word in Detroit than Sanders. Sanders was more than just an ice-cream and candy shop - a Detroit icon, it served a fountain of memories for generations. The venerable confectioner was once as much a part of Detroit's streetscape as the Big Three, Hudson's, and Coney Islands, where customers stood two and three deep behind lunch counters for tuna or egg salad sandwiches, devil's food buttercream "bumpy" cake, hot fudge sundaes, and Sanders'...

Each hike features an individual trail map, elevation profile, and at-a-glance information, helping readers quickly find the perfect trip. Sized to fit in a pocket, the book's detailed trail descriptions will help readers find their way on and off the trail. Driving directions and GPS trailhead coordinates will help with navigating the myriad of unnamed roads. The trails covered range from those best suited to the novice, families, experienced hikers, or backpackers.

This new title in the Who HQ Now format for trending topics details superstar Dwayne "The Rock" Johnson's legendary career from the ring to the big screen.This new title in the Who HQ Now format for trending topics details superstar Dwayne "The Rock" Johnson's legendary career from the ring to the big screen.

A narrative history of the craft cocktail renaissance, written by a New York Times cocktail writer and one of the foremost experts on the subject.A Proper Drink is the first-ever book to tell the full, unflinching story of the contemporary craft cocktail revival. Award-winning writer Robert Simonson interviewed more than 200 key players from around the world, and the result is a rollicking (if slightly tipsy) story of the characters—bars, bartende...

An all-access history of the rise of the restaurant chef and the culinary culture of the 1970s and '80s: "Fast, fun, and furious." — The Wall Street JournalChefs, Drugs and Rock & Roll transports us back in time to witness the remarkable evolution of the American restaurant chef. Taking a rare coast-to-coast perspective, Andrew Friedman goes inside Chez Panisse and other Bay Area restaurants to show how the politically charged backdrop of Berkeley ...

A USA TODAY BESTSELLERDrew Nieporent has been a staple of the New York dining scene for decades, establishing a host of iconic restaurants like Nobu, Tribeca Grill, and Montrachet. But his career started from much more humble beginnings—the grill at the local McDonald’s.A middle class kid from New York’s East Side, Drew spends his childhood tagging along with his father to help restaurants get their liquor license, igniting a lifelong obsession with food. H...

James Beard Award Winner: A cultural history and culinary travelogue from "the M.F.K. Fisher of pickled meats" (A. J. Jacobs).These days there are very few places you can get authentic hot pastrami sandwiches, delicious matzo ball soup, and chewy, crusty rye. In this travelogue, die-hard delicatessen lover David Sax searches out the best Jewish delis around the United States—and the world—and digs deep into the history of the deli: its characters, greatest triumphs,...

Part culinary travelogue, part cultural history, Save the Deli is a must-read for anyone whose idea of perfect happiness is tucking into a pastrami on rye with a pickle on the sideCorned beef. Pastrami. Brisket. Matzo balls. Knishes. Mustard and rye. In this book about Jewish delicatessens, about deli’s history and characters, its greatest triumphs, spectacular failures, and ultimately the very future of its existence, David Sax goes deep into the world of the Jewi...

A beautifully illustrated pocket history of American candy in its heyday.Whether classics like Hershey's, Mars and M&Ms or trend-setters like PEZ and Atomic Fireballs, candy has a special place in the hearts and memories of most Americans, who to this day consume more than 600 billion pounds of it each year.In this colorful illustrated guide, Darlene Lacey looks at candy in America from a variety of angles, examining everything from chocolate to fruity swee...

With its fervent aficionados, traditions, and wildly varying regional styles--each with its passionate advocates--barbecue is much more than a way of cooking meat: It's a cultural ritual. A history as entertaining as it is informative, this book is the first to explore American barbecue's regional roots. Nationally renowned food commentator Mike Witzel takes readers on an eye-opening (and mouth-watering) tour of the histories, techniques, culture, competitions, traditional side dishes, and...

Open a copy of the Information Please Almanac and turn to the chapter on famous people. 4000 names and you won't know hardly any. But what about names everyone knows? Pillsbury, Maytag, Kellogg. Nowhere to be found. How many names are more famous than Howard Johnson or Oscar Mayer? But who were these folks? Let's look at the men behind the names where we pull off the road to eat.

In this inspirational autobiography, world-famous chef and owner of Red Rooster Harlem, Marcus Samuelsson tells his extraordinary story and encourages young people to embrace their mistakes and follow their dreams. Based on his highly praised adult memoir, Yes, Chef, this young adult edition includes an 8-page black-and-white family photo insert.Marcus Samuelsson’s life and his journey to the top of the food world have been anything but typical. Orphaned in Ethiop...