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Stark County Food: From Early Farming to Modern Meals
Barbara A. Abbott & Kimberly A. Kenney
出版Arcadia Publishing, 2019
主題Cooking / GeneralCooking / Regional & Ethnic / American / Middle Western StatesCooking / Individual Chefs & RestaurantsGardening / Regional / Midwest (IA, IL, IN, KS, MI, MN, MO, ND, NE, OH, SD, WI)Gardening / VegetablesHistory / United States / State & Local / Midwest (IA, IL, IN, KS, MI, MN, MO, ND, NE, OH, SD, WI)Photography / Subjects & Themes / RegionalTechnology & Engineering / Food Science / General
ISBN14671389679781467138963
URLhttp://books.google.com.hk/books?id=pg6IDwAAQBAJ&hl=&source=gbs_api
EBookSAMPLE
註釋Whether it's homemade chicken pot pie, a steak from Baker's Caf or a frozen custard at Meyer's Lake, the food of Stark County has made mouths water for generations. The region's unique soil nurtured an early boom in agriculture, and growers like K.W. Zellers & Son Farms still make a living off the land today. Forgotten mom-and-pop grocery stores such as Flory's and Lemmon's served the needs of their neighborhoods, while long-gone restaurants like Mergus and Topp's Chalet created delicious dishes and cherished memories. Others, like Bender's Tavern and Taggart's Ice Cream Parlor, serve the same legendary fare they have for decades. Families such as the Millers and Swaldos have created nationally recognized destinations out of small and simple starts. Join authors Kim Kenney and Barb Abbott as they trace Stark County's food history from the earliest orchards and farms to today's culinary tourism scene.