Cooking-with-beer cookbook from the Coors beer company.

College football culture is captured through the food, small town characters, and college life that makes Saturdays in autumn something fans look forward to every year. In TASTE OF THE TOWN, Todd Blackledge, host of the enormously popular ESPN segment "Taste of the Town," focuses on popular college towns by telling you where to eat, what to eat, and great stories about college football traditions across America. With over 100 recipes from the chefs of the featured restaurants and the coach (or wife) of the hometown team you will be left hungry and excited to try out the popular football food for yourselves! Behind-the-scenes photos, shot on location, enhance the energy of the fun and food featured in each town. This book about football, food, and college culture showcases the coaches, players, chefs, and rabid fans who regularly join together to talk about their common passion.

The classic play about the complex, conflict ridden relationship between a teenage girl and her mother - Includes notes and assignments suggestions.

How and why do we think about food, taste it, and cook it? While much has been written about the concept of terroir as it relates to wine, in this vibrant, personal book, Amy Trubek, a pioneering voice in the new culinary revolution, expands the concept of terroir beyond wine and into cuisine and culture more broadly. Bringing together lively stories of people farming, cooking, and eating, she focuses on a series of examples ranging from shagbark hickory nuts in Wisconsin and maple syrup in Vermont to wines from northern California. She explains how the complex concepts of terroir and goût de terroir are instrumental to France's food and wine culture and then explores the multifaceted connections between taste and place in both cuisine and agriculture in the United States. How can we reclaim the taste of place, and what can it mean for us in a country where, on average, any food has traveled at least fifteen hundred miles from farm to table? Written for anyone interested in food, this book shows how the taste of place matters now, and how it can mediate between our local desires and our global reality to define and challenge American food practices.

A Taste of Wyoming: Favorite Recipes from the Cowboy State is a divine blend of Wyoming's rich culinary heritage and contemporary cuisine. This exquisite cookbook features sophisticated interpretations of Western dishes from Wyoming's finest restaurants, lodges, and bed-and-breakfasts, as well as classic Cowboy State favorites. Take a seat at the table for mouthwatering Western cuisine: Blue Ribbon Caramel Cinnamon Rolls, Pine Nut-Crusted Goat Cheese, Warm Green Bean Salad, New West Clam Chowder, Lamb Ossobucco, Brandied Apricot-Stuffed Pork Loin with Port Wine Glaze, Pan-Fried Rocky Mountain Trout with Hazelnut Butter, Sour Cream Cherry Pie, and Wild Huckleberry Muffins with Orange Glaze. Complementing the delectable recipes and gorgeous photographs are excerpts from the works of Wyoming writers and delightful historical images. Author Pamela Sinclair has struck a culinary chord with Wyomingites, according to Wyoming author Alyson Hagy, who writes in the foreword, "Sinclair has discovered a knotty little Western secret. She has toured our kitchens and our stubborn gardens and our memories. She has listened to the way our stomachs growl before we head off on a brisk hike or after we've spent a twilight hour shoveling snow. She knows our hearts are half-hitched to our dinner plates."