When people talk about great food cities, San Francisco rises to the top of the list thanks to its 49-square-miles of mouthwatering ways to whet your appetite. Unique Eats & Eateries of San Francisco invites the city’s nearly 25 million annual visitors—and its food-obsessed residents—to discover the stories and histories that simmer behind some of San Francisco’s iconic dishes, historic restaurants, and artisanal shops. Want to taste the prize-winning pie of a 12-time World Pizza Champion? Eat your homework at cheese school? Attend a dinner party for 40? Food truck hop in a national park? Chow down on dumplings in the country’s oldest Chinatown? Or eat your first Hangtown Fry? Pull up a chair and crack open Unique Eats & Eateries of San Francisco. This tasty guide is seasoned with all you need for an unforgettable edible exploration of one of the world’s most food-savvy cities.

While many of Atlanta’s world famous southern restaurants boast the best fried chicken recipe, its burgeoning global identity has brought a breadth to its food scene like never before. You’ll find peppercorn-crusted kangaroo from Down Under all the way to street food from Malaysia, Mexico, and Venezuela. In Unique Eats and Eateries of Atlanta you’ll discover the common ingredient uniting these diverse and innovative restaurants—the people who pour their heart and soul into the dishes they create. Curated in this guide are their stories of family, failure, and reinvention. Learn how a K-Pop star ended up running a BBQ joint in Georgia or how a college professor sold burritos out of a van to make ends meet. Take a peek behind the scenes at the making of fresh bagels that rival any in New York City or figure out why the Silver Skillet’s bathrooms are in the kitchen. Don’t miss the heartfelt stories of the southern mainstays, some of which have been integral in launching the careers of artists, musicians, and Civil Rights heroes. Local author and underground restaurant host Amanda Plumb provides pro-tips on the meals, the menus, and the must-tries throughout the city. Let the “Gate City of the South” be your gateway to a most unique, southern and international culinary experience.

Celebrated for its splendid setting, San Francisco's landscape is one of unparalleled beauty. No less intriguing are its many charming and eclectic restaurants. Here aficionados of great cooking can sample dishes second to none in stylish and eclectic surroundings. The range of California's micro-climates means a wide selection of fresh ingredients is continually available. And many restaurants have quirky decorating touches ? as you might expect of this capital of laid-back chic. This selection of original restaurant interiors is extensively illustrated with over 130 color photographs and recipes from some of San Francisco's coolest dining showplaces. ? A selection of the current top choices on the San Francisco dining scene, where design, food and ambience combine for memorable eating experiences. ? Another in teNeues? best-selling Cool Restuarants series.

Food, cooking and restaurants reflect the spirit of Washington, DC, the people who live there, and their many cultures and cuisines. Culinary traditions here are firm, but there is a dynamic food/dining evolution taking place––from the finest white tablecloth restaurants to homey mom and pop cafes and chic new eateries. Great Food Finds Washington, DC features recipes for the home cook from the Capital’s most celebrated eateries alongside beautiful photography.

JAMES BEARD AWARD WINNER • The acclaimed chef behind the Michelin-starred Mister Jiu’s restaurant shares the past, present, and future of Chinese cooking in America through 90 mouthwatering recipes. ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: The New Yorker, San Francisco Chronicle • ONE OF THE BEST COOKBOOKS OF THE YEAR: Glamour • “Brandon Jew’s affection for San Francisco’s Chinatown and his own Chinese heritage is palpable in this cookbook, which is both a recipe collection and a portrait of a district rich in history.”—Fuchsia Dunlop, James Beard Award-winning author of The Food of Sichuan Brandon Jew trained in the kitchens of California cuisine pioneers and Michelin-starred Italian institutions before finding his way back to Chinatown and the food of his childhood. Through deeply personal recipes and stories about the neighborhood that often inspires them, this groundbreaking cookbook is an intimate account of how Chinese food became American food and the making of a Chinese American chef. Jew takes inspiration from classic Chinatown recipes to create innovative spins like Sizzling Rice Soup, Squid Ink Wontons, Orange Chicken Wings, Liberty Roast Duck, Mushroom Mu Shu, and Banana Black Sesame Pie. From the fundamentals of Chinese cooking to master class recipes, he interweaves recipes and techniques with stories about their origins in Chinatown and in his own family history. And he connects his classical training and American roots to Chinese traditions in chapters celebrating dim sum, dumplings, and banquet-style parties. With more than a hundred photographs of finished dishes as well as moving and evocative atmospheric shots of Chinatown, this book is also an intimate portrait—a look down the alleyways, above the tourist shops, and into the kitchens—of the neighborhood that changed the flavor of America.

Sleekly designed and focusing exclusively on locally owned restaurants and stores, these modern city-guides are unique in both form and content. Each featured business is hand-picked by the author to represent the crème de la crème of cities beloved by both locals and tourists. The overall selection presents a fresh and unexpected look at each city, highlighting an exciting array of neighborhoods. The convenient size is ideal for bags and purses, while the eye-popping layouts of luscious photographs, efficient maps, and brief hotel recommendations will help make planning an excursion almost as fun as eating and shopping.

Catching Terrosits in America , analyzes the law enforcement agencies and procedures utilized in catching domestic and foreign terrorists from the 1950s to the present, including members of domestic groups ranging from the Klan to the Symbionese Liberation Army of Patty Heart fame to freelancers such as Timothy McVeigh, as well as foreign groups such as al-Qaeda. The author concludes by gauging the effectiveness of these efforts.Terrorism did not first strike America on 9/11/2001, or even with the first World Trade Center bombings in 1993. Much of the second half of the 20th century witnessed terrorism of several different ideological types: the Klan, the Black Liberation Army, the Weather Underground, the Symbionese Liberation Army (famous for kidnapping and brainwashing Patty Hearst), several Puerto Rican groups; freelancers such as the Unabomber Ted Kaczinski and the Oklahoma city bombers McVeigh and Rudolph; and on the foreign front not just al-Qaeda but the likes of the liberation fronts for Croatians, Armenians and Cubans. This book examines the law enforcement fight against such terrorists, the methodologies employed, the effectiveness of such counter-terrorist agendas and how successful they proved to be. and

Sketches which first appeared under the title Where San Franciscans eat, in the San Francisco Bulletin, rewritten by the authors, Jack L. and Hazel Blair Dodd. cf. p. [4].

Amy Thielen, author of the James Beard Award-winning cookbook The New Midwestern Table, traces her journey from Park Rapids, Minnesota, to cooking professionally under some of New York City's finest chefs -- including David Bouley, Daniel Boulud, and Jean-Georges Vongerichten -- and then back home again. A love of food and an overwhelming desire to get the hell out of small-town America drive Thielen to New York to seek out its intense culinary world, which she embraces enthusiastically, while her boyfriend finds success in its fickle art world. After years of living in the city, with frequent trips back home in the summertime, the couple eventually chooses life deep in the woods in a cabin Thielen's husband built by hand. There Aaron can practice his craft while Amy takes the skills she learned cooking professionally and turns them to undoing years of processed foods to uncover true Midwestern cooking, which begins simply with humble workhorse ingredients such as potatoes and onions.