Tucked around a corner or soaking up the spotlight, Miami's restaurants defend an international reputation for superb cuisine and service. The constant buzz of new arrivals to the city's glamorous food scene often obscures the memory of the celebrated culinary institutions that have closed their doors. Here author Seth Bramson recounts the life--and the often untimely passing--of coffee shops, steakhouses and every level, kind and type of restaurant in between. This joyous look at bygone eateries serves up course after course of beloved fare, from the likes of Jahn's in Coral Gables to Red Diamond in Miami, Pumpernik's on Miami Beach and Rascal House in Sunny Isles.

A contributor to Serious Eats and Gothamist among others with an obsession for great food made it her mission to dig up the best and vintage recipes from glamorous and now defunct restaurants in this nostalgic celebration of great food.Jaya Saxena takes readers on a tour around the country, into some of the once most popular restaurants in America to discuss the history and how-to's of their most infamous dishes. It is sort of vintage meets foodie. In their heyday, the legendary restaurants profiled by The Book of Lost Recipes were frequented by celebrity clientele and served food that became institutions of the American restaurant landscape, many of which are still reminisced about by those who had the opportunity to experience their cuisines. Read the stories of some of the most legendary restaurants in America and follow the recipes to recreate their most celebrated dishes. Depart from New York's Moskowitz & Lupowitz after learning all about their M & L Chopped Liver, of course, to Horn & Hardart Automat in Philadelphia to find out the secrets behind their Fried Fish Cakes and Famous Baked Beans. Discover the story behind the Blintzes at Ashkenaz's Deli in Chicago to Paoli's Baked Canneloni in San Francisco. Take a step back in history to visit some of the most iconic restaurants in America and learn to make the dishes that helped re-shape the industry forever.

So many iconic Fort Lauderdale restaurants have come and gone. From steakhouses to floating eateries and a doughnut shop that catered to a strictly adult audience, these dining destinations served up everything from gourmet seafood to post-beach chill food. Here, you can have another slice at Pizio's Drive-Inn, another heaping plate of pasta at Tina's Spaghetti House, a guilt-free brandy snapp at Fred Wenner's and a final long night at Porky's Hideaway. From the snow crab bisque at Mango's to the key lime baked Alaska from The Caves, authors Todd Bothel and Dan Santoro also serve up vintage recipes that allow readers to re-create classic dishes from these beloved Fort Lauderdale institutions.

Tucked around a corner or soaking up the spotlight, Miami's restaurants defend an international reputation for superb cuisine and service. The constant buzz of new arrivals to the city's glamorous food scene often obscures the memory of the celebrated culinary institutions that have closed their doors. Here author Seth Bramson recounts the life--and the often untimely passing--of coffee shops, steakhouses and every level, kind and type of restaurant in between. This joyous look at bygone eateries serves up course after course of beloved fare, from the likes of Jahn's in Coral Gables to Red Diamond in Miami, Pumpernik's on Miami Beach and Rascal House in Sunny Isles.

Miami Beach began its rise to the top of the world's resort scene when Carl Fisher, builder of the Indianapolis Motor Speedway, arrived prior to 1920. The lure of "The World's Playground" was impossible to ignore for many, as hotels and restaurants flourished, even through the Great Depression. The images in this volume evoke poignant memories of Miami Beach's great past, almost inevitable downturn, and return to life with the discovery of South Beach and a renewed interest in art deco. Among the vintage views, most of which have never before been published, are early Lincoln Road and Washington Avenue; Miami Beach High School; Parham's; Junior's; Wolfies; Pumperniks; the first hotel on Miami Beach, Brown's; the Roney Plaza; the Fontainebleau; and, of course, the people who helped create this modern paradise.

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.

NEW YORK TIMES BESTSELLER From Gabrielle Hamilton, bestselling author of Blood, Bones & Butter, comes her eagerly anticipated cookbook debut filled with signature recipes from her celebrated New York City restaurant Prune. NAMED ONE OF THE BEST BOOKS OF THE YEAR BY PUBLISHERS WEEKLY NAMED ONE OF THE BEST BOOKS OF THE SEASON BY Time • O: The Oprah Magazine • Bon Appétit • Eater A self-trained cook turned James Beard Award–winning chef, Gabrielle Hamilton opened Prune on New York’s Lower East Side fifteen years ago to great acclaim and lines down the block, both of which continue today. A deeply personal and gracious restaurant, in both menu and philosophy, Prune uses the elements of home cooking and elevates them in unexpected ways. The result is delicious food that satisfies on many levels. Highly original in concept, execution, look, and feel, the Prune cookbook is an inspired replica of the restaurant’s kitchen binders. It is written to Gabrielle’s cooks in her distinctive voice, with as much instruction, encouragement, information, and scolding as you would find if you actually came to work at Prune as a line cook. The recipes have been tried, tasted, and tested dozens if not hundreds of times. Intended for the home cook as well as the kitchen professional, the instructions offer a range of signals for cooks—a head’s up on when you have gone too far, things to watch out for that could trip you up, suggestions on how to traverse certain uncomfortable parts of the journey to ultimately help get you to the final destination, an amazing dish. Complete with more than with more than 250 recipes and 250 color photographs, home cooks will find Prune’s most requested recipes—Grilled Head-on Shrimp with Anchovy Butter, Bread Heels and Pan Drippings Salad, Tongue and Octopus with Salsa Verde and Mimosa’d Egg, Roasted Capon on Garlic Crouton, Prune’s famous Bloody Mary (and all 10 variations). Plus, among other items, a chapter entitled “Garbage”—smart ways to repurpose foods that might have hit the garbage or stockpot in other restaurant kitchens but are turned into appetizing bites and notions at Prune. Featured here are the recipes, approach, philosophy, evolution, and nuances that make them distinctively Prune’s. Unconventional and honest, in both tone and content, this book is a welcome expression of the cookbook as we know it. Praise for Prune “Fresh, fascinating . . . entirely pleasurable . . . Since 1999, when the chef Gabrielle Hamilton put Triscuits and canned sardines on the first menu of her East Village bistro, Prune, she has nonchalantly broken countless rules of the food world. The rule that a successful restaurant must breed an empire. The rule that chefs who happen to be women should unconditionally support one another. The rule that great chefs don’t make great writers (with her memoir, Blood, Bones & Butter). And now, the rule that restaurant food has to be simplified and prettied up for home cooks in order to produce a useful, irresistible cookbook. . . . [Prune] is the closest thing to the bulging loose-leaf binder, stuck in a corner of almost every restaurant kitchen, ever to be printed and bound between cloth covers. (These happen to be a beautiful deep, dark magenta.)”—The New York Times “One of the most brilliantly minimalist cookbooks in recent memory . . . at once conveys the thrill of restaurant cooking and the wisdom of the author, while making for a charged reading experience.”—Publishers Weekly (starred review)