Some attribute Rhode Islanders’ fascination with food to the state's ethnic mix: Italians who have an inherent love of food; French and Portuguese descendents, whose ancestral recipes are a part of the fabric of Rhode Island’s cuisine; and the Native Americans who were the first to use the bounty of the sea and land. In the second edition of The Providence & Rhode Island Cookbook, author Linda Beaulieu shares more recipes from talented chefs, family, and friends. With more than 200 recipes and engaging sidebars this book celebrates the dishes and culinary terms that are unique to Rhode Island.

Some attribute Rhode Islanders’ fascination with food to the state's ethnic mix: Italians who have an inherent love of food; French and Portuguese descendents, whose ancestral recipes are a part of the fabric of Rhode Island’s cuisine; and the Native Americans who were the first to use the bounty of the sea and land. In the second edition of The Providence & Rhode Island Cookbook, author Linda Beaulieu shares more recipes from talented chefs, family, and friends. With more than 200 recipes and engaging sidebars this book celebrates the dishes and culinary terms that are unique to Rhode Island.

Cucina Simpatica brings to home cooks the luscious, lusty food of Al Forno, the acclaimed restaurant in Providence, Rhode Island. Since opening Al Forno in 1980, owners-chefs Johanne Killeen and George Germon have won a loyal following, rave reviews, and many awards for their superb food. The recipes reflect their down-to-earth style of hearty yet simple trattoria and Italian home cooking. Included are detailed instructions for making their renowned grilled pizza. While Cucina Simpatica is organized by courses—from starters, soups, salads, bruschetta, crostinis, and polenta to pizzas, pastas, grills, roasts, braises, vegetables, and desserts—the authors urge readers to be flexible and make their own choices. A grilled pizza accompanied by a small salad may suffice for dinner. Pasta can be served in small portions as a first course or in larger amounts as the focus of the meal. A platter of roasted vegetables makes a fine meatless meal. Cucina Simpatica inspires home cooks to prepare the rustic, robust Italian-style food from one of America's finest restaurants.

Part travelogue, part cookbook, this colorful collection captures the unique charm of New England’s seafood cuisine. Brooke Dojny takes you on a tour of family-owned and -operated clam shacks from Connecticut to Maine and offers dozens of simple recipes for rich and buttery lobster, fried clams, creamy chowders, and much more. Whether you’re looking to plan a tasty weekend road trip up the coast or host a backyard lobster bake, you’ll find everything you need in this deliciously salty collection.

From clammers to the Roger Williams Park Zoo, this delightful board book tours little ones around the Ocean State. Children will recognize their favorite Rhode Island attractions and landmarks, including Green Animals Topiary Garden, Newport Cliff Walk, sailing on Narragansett Bay, Block Island ferry, sandy beaches, Slater Mill, Blackstone River Bikeway, Pawtucket Red Sox, lighthouses, and more.

From sunrise in the shadow of the Beavertail lighthouse to sunset on the deck of the Coast Guard House, 100 Things to Do in Rhode Island Before You Die will fill your days with experiences of a lifetime in the Ocean State. Fuel up for adventure with “only in Rhode Island” treats like Del’s lemonade, coffee “cabinets,” and New York System Wieners, then set course for a 12-meter yacht sail on Narragansett Bay, a day trip to Block Island to collect glass orbs and scale the Mohegan Bluffs, and a walk on the wild side of historic Newport’s Cliff Walk. You’ll meet polo ponies, harbor seals, and some leafy green animals by day, and fill your nights with the sounds of live music at the Ocean Mist beach bar and the Rhythm and Roots festival and take in the sights (and smells) of Providence’s Waterfire. Author Robert Curley has always lived within hailing distance of the sea, moving from his native Long Island to Rhode Island more than two decades ago and quickly falling in love with the quirky character and rich history of his adopted home. His carefully curated attractions and itineraries are your personal “Rhode Trip” for creating big memories in the littlest state.

The story of the indigenous people in what would become Rhode Island, their encounters with Europeans, and their return to sovereignty in the twentieth century. Before Roger Williams set foot in the New World, the Narragansett farmed corn and squash, hunted beaver and deer, and harvested clams and oysters throughout what would become Rhode Island. They also obtained wealth in the form of wampum, a carved shell that was used as currency along the eastern coast. As tensions with the English rose, the Narragansett leaders fought to maintain autonomy. While the elder Sachem Canonicus lived long enough to welcome both Verrazzano and Williams, his nephew Miatonomo was executed for his attempts to preserve their way of life and circumvent English control. Historian Robert A. Geake explores the captivating story of these Native Rhode Islanders.

Mix, make, shake, and stir like a pro! Whether tending bar or entertaining at home, experienced bartenders or novices will find The Complete Idiot's Guide® to Bartending, Second Edition, serves up everything drink makers need to know to create great tasting beverages and cocktails. This updated edition includes: • One hundred brand-new recipes and the latest techniques • A brand-new section on creating specialty and theme cocktails for weddings and parties • New recipes for making mixers, bitters, and more

The state of Rhode Island is so small, it’s more like a city-state with just about everything within easy driving distance. Rhode Island really is like one big city where you can drive thirty minutes in any direction and find a restaurant worthy of your time and money. Rue de l’Espoir and Pot au Feu were the early pioneers, serving French cuisine and bistro fare. Al Forno and New Rivers opened in 1980, both garnering national acclaim for their Modern Italian cuisine and New American cuisine, respectively. Not surprisingly, these four wonderful restaurants are still in business today. Their continued success is a testament to their culinary vision. It was those venerable restaurants and chefs that brought media attention to little Rhode Island, but so many chefs and restaurateurs deserve to be mentioned: If Rhode Island had a foodie hall of fame, these well-established culinary stars would all deserve a place there. Standing on their shoulders is a whole new generation of young chefs, members of the new progressive food movement. They are equally passionate about their food and where it comes from. They have all formed close ties to local farmers and fishermen to ensure the freshest possible ingredients are delivered regularly to their kitchens. With 100 recipes for the home cook from the state’s most celebrated eateries and showcasing full-color photos featuring mouth-watering dishes, famous chefs, and lots of local flavor, Providence & Rhode Island Chef’s Table is a feast for the eyes as well as the palate. The delicious dishes featured here are personal histories––stories of people, place. Each recipe, chef profile, and photo tells its part of the story of Rhode Island.

New England is the birthplace of the American diner, and this book brings together the best of them and shares with you their best recipes for comfort food, New England style. Celebrate the food, culture, and funky architecture of these scrappy culinary icons with recipes, color photos, interviews with owners, and heartwarming stories from a broad array of customers. Diners were born in New England (Rhode Island, to be exact), and they have a long and colorful history as local eateries of distinction because of both their menus and their buildings. Though many diners have gone by the wayside in the past half century, there are still plenty around, and each has at least a dish or two for which they’re best known and that keep customers coming back year after year. The New England Diner Cookbook celebrates every facet of these diamonds in the rough. Along with diners that have perfected the tried-and-true items like corned beef hash, clam chowder, and malted milkshakes, many have developed relatively sophisticated menus that include distinctly New England delicacies like Lobster Chow Mein, Butterscotch Indian Pudding, and Portobello Mushroom Fries.