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Hot Doug's: The Book
When it comes to hot dogs, Hot Doug's head chef Doug Sohn is the master of the craft. His introduction of gourmet ingredients and professionally trained culinary flair to the world of encased meats has earned him national recognition and praise. In Hot Doug's: The Book, Sohn takes the reader on a fun, irreverent trip through the history of hot dogs, his restaurant, and the many patrons -- both famous and average Joe -- who have declared Sohn the king of dogs. As told through Sohn's own stories, this book will combine photos, favorite anecdotes, lessons learned, and lists ranging from general restaurant etiquette to most-repeated sausage double-entendres (Doug's heard 'em all). Stories includ...
Contested Tastes
An inside look at the complex and controversial debates surrounding foie gras In the past decade, the French delicacy foie gras—the fattened liver of ducks or geese that have been force-fed through a tube—has been at the center of contentious battles. In Contested Tastes, Michaela DeSoucey takes us to farms, restaurants, protests, and political hearings in both the United States and France to reveal why people care so passionately about foie gras—and why we should care, too. Bringing together fieldwork, interviews, and materials from archives and the media on both sides of the Atlantic, DeSoucey offers a compelling look at the moral arguments and provocative actions of pro- and anti-foie gras forces. She combines personal stories with fair-minded analysis and draws our attention to the cultural dynamics of markets, the multivocal nature of “gastropolitics,” and the complexities of what it means to identify as a “moral” eater in today’s food world. Investigating the causes and consequences of the foie gras wars, Contested Tastes illuminates the social significance of food and taste in the twenty-first century.
Lost Restaurant of Chicago
A Chicago author’s tribute to the historic eateries and storied local haunts that the Windy City has loved and lost. Many of Chicago’s greatest or most unusual restaurants are “no longer taking reservations.” But even if they’re gone, they're definitely not forgotten. From steakhouses to delis, these dining destinations attracted movie stars, fed the hungry, launched nationwide trends and launched a smorgasbord of culinary innovations. Stretching across almost two centuries of memorable service and adventurous menus, Lost Restaurants of Chicago revisits the institutions entrusted with the city's special occasions. Noted author Greg Borzo dishes out course after course of fondly remembered fare, from Maxim's to Charlie Trotter’s and Trader Vic's to the Blackhawk.
Studies in Law, Politics and Society
This volume of Studies in Law, Politics, and Society contains a sampling of work from some of the most promising junior scholars in the next generation of the law and society community. Nominated by their advisors or mentors, their work explores some of the newest areas of law and society research as well as brings fresh insight to bear on enduring
Genetics of Stem Cells
This special volume of Progress in Molecular Biology and Translational Science focuses on the genetics of stem cells. - Contributions from leading authorities - Informs and updates on all the latest developments in the field
Guy Gourmet
Provides an abundance of recipes for high-nutrition foods designed to promote peak performance, offering numerous healthy adaptations of favorite dishes by popular chefs including Seamus Mullen, Eric Ripert and Mark Vetri while sharing advice on topics ranging from healthy eating and barbecuing to faster clean-ups and cooking for crowds.
Chicago Chef's Table
Once considered a city simply of steakhouses and deep-dish pizza joints, Chicago has morphed into a vibrant and rich collection of second-generation, energetic chefs seeking to forge strong relationships with local producers and the diners they look to inspire. Master Chef Rick Bayless, Stephanie Izard of Girl & the Goat, Tony Mantuano of Spiaggia, and Paul Kahan with his slew of award-winning restaurants are just a few of the top chefs making headlines not only in Chicago’s food pubs but also nationwide. Chicago Chef’s Table is the first cookbook to gather Chicago’s best chefs and restaurants under one cover. Profiling signature “at home” recipes from over fifty legendary dining establishments, the book is a celebration of the farm-to-table way of life and modern Midwestern cuisine. Full-color photos throughout highlight fabulous dishes, famous chefs, and Chicago landmarks.
The Unofficial Guide to Chicago
Five Great Features and Benefits offered ONLY by The Unofficial Guide: Information that's candid, critical, and totally objective ; Hotels reviewed and ranked for value and quality--plus secrets for getting the lowest possible rate ; More than 70 restaurants reviewed and profiled, with listings for dozens more ; A complete guide to Chicago's sights--museums, architecture, ethnic neighborhoods, and more ; The inside story on shopping--where to get the best for less, on and off the Magnificent Mile.
Bite Size World
The idea for Bite Size World came from a game Roger Frankham used to play with food-minded friends involving spinning a globe blindfold and throwing a dinner party based on the food of the country where your finger landed. Roger soon realised that a whole world of cuisine was out there that he knew absolutely nothing about. The idea so fascinated him that he abandoned his job and set out on a once-in-a-lifetime tour of the planet, armed with just a suitcase, some phrase books and his palate. Eight months and twenty-five countries later, there had been ‘fifty-three moments when I took a bite of something so amazing that everything seemed to stop around me’, as well as a few experiences he wouldn’t go through again to save his life. They are all in this book - along with the merely good, the disappointing and the inedible. Anyone fancy rotten Icelandic shark?
