America S Best Meal Deals

Rates the food, decor, service, and cost of over 1000 restaurants in 31 cities across the United States.

The Washington Post food critic’s guide to the nation’s top ten culinary capitals—plus restaurant recipes you can make in your own kitchen. Follow Tom Sietsema as he dines, drinks and browses at 271 restaurants, bars, and shops while reporting for his America’s Best Food Cities project. Along the way, he measures how each city stacks up in terms of creativity, community, tradition, ingredients, shopping, variety, and service. Sietsema offers a guidebook to his top recommendations, garnished with short descriptions of the eateries he visited, the best things he ordered in each city, and even some signature recipes from notable restaurants along his path, so that you too can make the best dishes without buying a plane ticket. Along the way he dishes out surprises and tips to satisfy the palate of every culinary adventurer. This is the ultimate guide to eating well in America’s top 10 food cities, whether you’re a resident of one of them or planning a visit. Bon appetit!

If you ever thought of opening a restaurant reading this is a must! Dozens of restaurant owners and food professionals share their keys to success in the food business. Plus 20 industry secrets from one of the most successful marketing consultants in the business.

Teddy Roosevelt once exclaimed, ''When I am in California, I am not in the West, I am west of the West,'' and in this book, Mark Arax sets out to explain just what TR meant. His is a compelling, sometimes ominous portrait of a place and its people who are often surviving on the edge, reliving history, and losing their way in the promised land: ''The Summer of the Death of Hilario Guzman'' is a deeply-felt portrait of an immigrant family from Oaxaca, followed through harrowing border crossings and raisin harvests; ''the Last Okie of Lamont,'' (the inspiration for the town featured in The Grapes of Wrath) has only one Okie left, who tells Arax his life story as he drives to a funeral to bury one more Dust Bowl migrant; and ''Highlands of Humboldt'' is a visit to the marijuana growing capital of the U.S., where the local bank collects a sizeable daily deposit of cash, most of which reeks of marijuana.Combining hard-hitting reporting and stellar writing, Arax captures both the atmosphere of social upheaval and the sense of being rooted in a community. Once you meet the people portrayed in this book, you won't forget them.

Only Ardie and Paul, the go-to sources on barbecue, can earn the trust--and the secret recipes--from some of the nation's barbecue legends. Tasty sides include tips, tricks, techniques, fun memorabilia, full-color photos, and firsthand recollections of tales from the pits culled from over a century of combined barbecue experience. With more than 100 recipes for mouthwatering starters, moist and flavorful meats, classic side dishes, sauces and rubs, and decadent desserts, this book should come with its own wet-nap. * Whether it's spicy or sweet, Texas or Memphis, this is the best collection of American barbecue recipes. * Ardie's BBQ alter ego, Remus Powers, PhB, has earned profiles in many barbecue books, tons of magazines, and more than a few national newspapers. He's graced the Food Network and PBS, appearing in various documentaries on 'cue and great American cuisine. * Paul has appeared on The Today Show, Discovery Channel, CBS This Morning, Talk Soup, and Anthony Bourdain's A Cook's Tour: In Search of the Perfect Meal. He was also featured in AARP's Modern Maturity Magazine, Saveur, and The Calgary Herald, and he has written articles for Food and Wine, Fine Cooking, and Chili Pepper magazine.