Uncover Ohio's scrumptious culinary secrets in 100 recipes from the Buckeye State's best chefs, from summer succotash, savory goetta, and cracker-crusted walleye to butternut squash bisque, hazelnut brownies, and buckeye pie. Clear, easy-to-follow recipes are complemented by mouthwatering color photographs of every dish. Sample Ohio's finest foods in your home kitchen!

From a list of over 200 dining establishments in Ohio, Debbie Nunley and Karen Jane Elliott have selected approximately 100 restaurants for the second volume of the popular A Taste of History TM series. The authors focus on restaurants of significant historical interest. Some of these are inns, taverns, and roadside hostelries that have been in business for many years at the same site. Others -- former doctor's offices, mills, firehouses, and barns -- have been converted from other uses but still retain their original flavor.In addition to capturing the historical ambience for the reader, this guidebook serves as a cookbook. Each entry includes two or three recipes from the featured restaurant, so readers can reproduce their favorite dishes. There is something here to suit everyone, whether their taste runs to haute cuisine or simple country fare.

Each of the 102 restaurants in this second edition of A Taste of Ohio History has a story to tell-like The Phoenix in downtown Cincinnati, a fabulous example of Italian Renaissance architecture that once served as a gentlemen's club. Authors Debbie Nunley and Karen Jane Elliott culled a list of more than 500 Ohio restaurants to come up with those featured in the first edition. For the second edition, the authors scrutinized more than 100 new locales and touched base with the original entries. The resulting collection includes some of their old haunts, along with fun new finds. Most are housed in buildings over 100 years old. Restaurants in old train stations, hardware stores, churches, schools, jails, frontier cabins, farmhouses-whatever your preferred ambiance, you'll find it here.

Every craft beer has a story, and part of the fun is learning where the liquid gold in your glass comes from. In Fifty Must-Try Craft Beers of Ohio, veteran beer writer Rick Armon picks the can’t-miss brews in a roundup that will handily guide everyone from the newest beer aficionado to those with the most seasoned palates. Some are crowd pleasers, some are award winners, some are just plain unusual—the knockout beers included here are a tiny sample of what Ohio has to offer. In the midst of the ongoing nationwide renaissance in local beer culture, Ohio has become a major center for the creation of quality craft brews, and Armon goes behind the scenes to figure out what accounts for the state’s beer alchemy. He asked the brewers themselves about the great idea or the happy accident that made each beer what it is. The book includes brewer profiles, quintessentially Ohio food pairings (sauerkraut balls and Cincinnati chili!), and more.

Comprising the constitution of the Society, list of members and officers, and proceedings of the meetings, together with papers and discussions.

Ohio's Lake Erie wineries and vineyards are rooted in tradition. European immigrants settled on the Lake Erie islands and nearby shoreline in the mid-1800s, and the grape industry flourished in Ohio into the early 20th century. Industrialization from Cleveland to Toledo swallowed up prime growing property along the lakeshore, but many farms continued to grow grapes. During Prohibition, wine making went underground. When it ended, restaurant owners bottled their own fortified wines and some of the wineries started mass producing wine with new equipment. The wines of Ohio, like those all over the eastern United States, were mostly sweet and made from native labrusca grapes. In the 1960s, Ohio's serious winemakers learned how to cultivate European-style vinifera grapes along Lake Erie's shore and on the islands. Chardonnay and cabernet sauvignon grapes now grow alongside Concord and Catawba. Today, more than 40 wineries stretch across northern Ohio.