New Hampshire loves its classic diners. Porcelain-enameled and stainless steel facades dot the highways and collective memories of the state. They are the unofficial town halls where news great and small is discussed over a steaming cup of coffee. New Hampshire has lost many diners over the last five decades, but there are still plenty of vintage or retro-inspired eateries that serve up homey meals and local stories. Visit Roger's Redliner in Portsmouth and dig into a plate of hash browns, or stop in at the Red Arrow in Manchester and reminisce over the loss of the local Rainbow Vet's Diner. Diner historian Larry Cultrera brings more than thirty-three years of research and his own flavor of storytelling to this classic slice of Granite State cuisine.

Declared a triumph by the New York Times Book Review, Linda Greenlaw's first book, The Hungry Ocean, appeared on nearly every major bestseller list in the country. Now, taking a break from the swordfishing career that earned her a major role in The Perfect Storm, Greenlaw returns to Isle au Haut, a tiny Maine island with a population of 70 year-round residents, 30 of whom are Greenlaw's relatives. With a Clancy-esque talent for fascinating technical detail and a Keillor-esque eye for the drama of small-town life, Greenlaw offers her take on everything from rediscovering home, love, and family to island characters and the best way to cook and serve a lobster. But Greenlaw also explores the islands darker side, including a tragic boating accident and a century-old conflict with a neighboring community. Throughout, Greenlaw maintains the straight-shooting, funny, and slightly scrappy style that has won her so many fans, and proves once again that fishermen are still the best storytellers around.

Over twenty thousand miles of highways and main streets crisscross the state of Connecticut, inviting hungry travelers and locals into the more than one hundred diners that dot the roadways. Among these eateries are some of the most prized American classic diners manufactured by such legendary builders as DeRaffele, O'Mahony, Tierney and Kullman. Author Garrison Leykam hosts a road trip to Connecticut's diners, celebrating local recipes and diner lingo--order up a #81, frog sticks or a Noah's boy with Murphy carrying a wreath--as well as stories that make each diner unique. Tony's Diner in Seymour still keeps pictures of the 1955 flood to always remember the tragedy the diner overcame. Stories like these--of tragedy, triumph, sanctuary, comfort and community--fill the pages in this celebration of classic and historic diners of the Nutmeg State.

An evocative, gorgeous four-season look at cooking in Maine, with 100 recipes No one can bring small-town America to life better than a native. Erin French grew up in Freedom, Maine (population 719), helping her father at the griddle in his diner. An entirely self-taught cook who used cookbooks to form her culinary education, she now helms her restaurant, The Lost Kitchen, in a historic mill in the same town, creating meals that draw locals and visitors from around the world to a dining room that feels like an extension of her home kitchen. The food has been called “brilliant in its simplicity and honesty” by Food & Wine, and it is exactly this pure approach that makes Erin’s cooking so appealing—and so easy to embrace at home. This stunning giftable package features a vellum jacket over a printed cover.

Vermont and New Hampshire are two sides of the same northern New England climate—the high landscapes of the Green Mountains and the White Mountains, glued together by the Connecticut River Valley. The classic flavors of Vermont and New Hampshire—apples, maple syrup, and cheddar cheese—have grown into an artisanal revolution, and each state produces world-class culinary specialties. In Food Lovers’ Guide to Vermont & New Hampshire, seasoned food writers Patricia Harris and David Lyon share the inside scoop on the best places to find, enjoy, and celebrate these culinary treasures. A bounty of mouthwatering delights awaits you in this engagingly written guide. With delectable recipes from the renowned kitchens of the area’s iconic eateries, diners, and elegant dining rooms, Food Lovers’ Guide to Vermont & New Hampshire is the ultimate resource for food lovers to use and savor. Inside you'll find: Favorite restaurants and landmark eateries Food festivals and culinary events Specialty food stores and markets Farmers' markets and farm stands Recipes using local ingredients and traditions Local food lore and kitchen wisdom The states' best brewers, brewpubs, and wineries

"Excerpted from Fodor's New England"--P. [4] of cover.

An integrated approach to restaurant design, incorporating front- and back-of-the-house operations Restaurant design plays a critical role in attracting and retaining customers. At the same time, design must facilitate food preparation and service. Successful Restaurant Design shows how to incorporate your understanding of the restaurant's front- and back-of-the-house operations into a design that meets the needs of the restaurant's owners, staff, and clientele. Moreover, it shows how an understanding of the restaurant's concept, market, and menu enables you to create a design that not only facilitates a seamless operation but also enhances the dining experience. This Third Edition has been thoroughly revised and updated with coverage of all the latest technological advances in restaurant operations. Specifically, the Third Edition offers: All new case solutions of restaurant design were completed within five years prior to this edition's publication. The examples illustrate a variety of architectural, decorative, and operational solutions for many restaurant types and styles of service. All in-depth interviews with restaurant design experts are new to this edition. To gain insights into how various members of the design team think, the authors interviewed a mix of designers, architects, restaurateurs, and kitchen designers. New information on sustainable restaurant design throughout the book for both front and back of the house. New insights throughout the book about how new technologies and new generations of diners are impacting both front- and back-of-the-house design. The book closes with the authors' forecast of how restaurants will change and evolve over the next decade, with tips on how designers and architects can best accommodate those changes in their designs.