You've Never Tasted Hot Dogs Like These! What's more American than apple pie? Hot dogs! Accompanying every barbeque, ball game, or picnic, a hot dog is more than just meat in a bun -- it is an American pastime. In Wieners Gone Wild!, you'll find dozens of mouth-watering, irresistible recipes starring the classic dog in a tasty and surprising 21st century makeover. Join hot dog aficionados Holly Schmidt and Allan Penn in an around-the-world, wiener-fueled adventure, featuring original and exciting recipes like: --The Salty Dog: Smothered with Sriracha coleslaw and topped with cornmeal-fried clams, it's a New England summer on a bun. --Cowboy Up!: A new twist on the classic chili dog, it's piled high with ground beef and Cheddar cheese. --Hair of the Dog: With spicy hash browns and a bourbon sauce, it's perfect for the morning after.

From the James Beard Award winner, Top Chef Masters contestant, and acclaimed author comes this fun, festive, and highly caffeinated ode to the joys and rituals of the Southern breakfast, with over 125 recipes inspired by the author's popular restaurant in Oxford, Mississippi. John Currence is one of the most celebrated and well-loved chefs in the South. Among his string of highly successful restaurants in Oxford, Mississippi, Big Bad Breakfast holds a special place in diners' hearts: It is a gathering place where people from all walks come together to share the most important meal of the day, breakfast. Southerners know how to do breakfast right, and Currence has elevated it to an artform: dishes like Banana-Pecan Coffee Cake, Spicy Boudin and Poached Eggs, and Oyster Pot Pie are comforting, soulful, and packed with real Southern flavor. Big Bad Breakfast is full of delicious recipes that will make the day ahead that much better--not to mention stories of the wonderful characters who fill the restaurant every morning, and a meditation on why the Southern breakfast is one of America's most valuable culinary contributions.

While Fort Worth is known for its meat and potato "cowboy cuisine" and Dallas for its upscale artisanal restaurants, the Metroplex has embraced the next wave of culinary creativity: the food truck revolution Whether it's strawberry basil balsamic lemonade, herb and pepper infused olive oil, Cajun crawfish pasta or whoopie pies, the food trucks in cowboy country are serving a wide range of cuisines as well as the traditional hamburgers, hot dogs and handheld treats. Join Tiffany Harelik as she brings the Trailer Food Diaries to the Metroplex and explores the recipes and personal stories behind Dallas and Fort Worth's favorite restaurants on wheels.

Home cooks and gourmets, chefs and restaurateurs, epicures, and simple food lovers of all stripes will delight in this smorgasbord of the history and culture of food and drink. Professor of Culinary History Andrew Smith and nearly 200 authors bring together in 770 entries the scholarship on wide-ranging topics from airline and funeral food to fad diets and fast food; drinks like lemonade, Kool-Aid, and Tang; foodstuffs like Jell-O, Twinkies, and Spam; and Dagwood, hoagie, and Sloppy Joe sandwiches.

This book chronicles the development and racing career of a car regarded as the ultimate example of the purebred sports car of the 20th century and the epitome of functional beauty and extraordinary performance: the 1952 Mercedes-Benz 300 SL. Taking second place at its 1952 Mille Miglia debut, it went on to win every one of its races that season.