Food Lovers' Guides Indispensable handbooks to local gastronomic delights The ultimate guides to the food scene in their respective states or regions, these books provide the inside scoop on the best places to find, enjoy, and celebrate local culinary offerings. Engagingly written by local authorities, they are a one-stop for residents and visitors alike to find producers and purveyors of tasty local specialties, as well as a rich array of other, indispensable food-related information including: • Food festivals and culinary events • Farmers markets and farm stands • Specialty food shops • Places to pick your own produce • One-of-a-kind restaurants and landmark eateries • Recipes using local ingredients and traditions • The best wineries and brewpubs

A complete guide to beer offers an alphabetical listing of more than 1,500 American and imported beers, along with concise descriptions and ratings of each, a listing of the best and worse beers by state and by country, and advice on combining beer with food. Original.

The New York Times bestselling dramatic and never-before-told story of a secret FDR-approved American internment camp in Texas during World War II: “A must-read….The Train to Crystal City is compelling, thought-provoking, and impossible to put down” (Star-Tribune, Minneapolis). During World War II, trains delivered thousands of civilians from the United States and Latin America to Crystal City, Texas. The trains carried Japanese, German, and Italian immigrants and their American-born children. The only family internment camp during the war, Crystal City was the center of a government prisoner exchange program called “quiet passage.” Hundreds of prisoners in Crystal City were exchanged for other more ostensibly important Americans—diplomats, businessmen, soldiers, and missionaries—behind enemy lines in Japan and Germany. “In this quietly moving book” (The Boston Globe), Jan Jarboe Russell focuses on two American-born teenage girls, uncovering the details of their years spent in the camp; the struggles of their fathers; their families’ subsequent journeys to war-devastated Germany and Japan; and their years-long attempt to survive and return to the United States, transformed from incarcerated enemies to American loyalists. Their stories of day-to-day life at the camp, from the ten-foot high security fence to the armed guards, daily roll call, and censored mail, have never been told. Combining big-picture World War II history with a little-known event in American history, The Train to Crystal City reveals the war-time hysteria against the Japanese and Germans in America, the secrets of FDR’s tactics to rescue high-profile POWs in Germany and Japan, and above all, “is about identity, allegiance, and home, and the difficulty of determining the loyalties that lie in individual human hearts” (Texas Observer).

"In the murky London gloom, a knife-wielding gentleman prowls the midnight streets with his faithful watchdog Snuff - gathering together the grisly ingredients they will need for an upcoming ancient and unearthly rite. And all manner of players, both human and undead, are preparing to participate."--Publisher.

FIELD & STREAM, America’s largest outdoor sports magazine, celebrates the outdoor experience with great stories, compelling photography, and sound advice while honoring the traditions hunters and fishermen have passed down for generations.

An entertaining guidebook celebrating the food and people of New Orleans, highlighting nearly 250 eating spots, from sno-cone stands and food carts to famous restaurants. When Mario Batali was asked his favorite food city, he responded, “New Orleans, hands down.” No city has as many signature dishes, from gumbo and beignets to pralines and po boys, from muffuletta and Oysters Rockefeller to king cake and red beans and rice (every Monday night), all of which draw nearly 9 million hungry tourists to the city each year. Eat Dat New Orleans is a guidebook that celebrates both New Orleans’s food and its people. It highlights nearly 250 eating spots—sno-cone stands and food carts as well as famous restaurants—and spins tales of the city’s food lore, such as the controversial history of gumbo and the Shakespearean drama of restaurateur Owen Brennan and his heirs. Both first-time visitors and seasoned travelers will be helped by a series of appendixes that list restaurants by cuisine, culinary classes and tours, food festivals, and indispensable “best of” lists chosen by an A-list of the city’s food writers and media personalities, including Poppy Tooker, Lolis Eric Elie, Ian McNulty, Sara Roahen, Marcelle Bienvenu, Amy C. Sins, and Liz Williams.