Related Books
Language: en
Pages: 160
Pages: 160
Type: BOOK - Published: 2021-09-27 - Publisher: Arcadia Publishing
Missouri's history is best told through food, from its Native American and later French colonial roots to the country's first viticultural area. Learn about the
Language: en
Pages: 168
Pages: 168
Type: BOOK - Published: 1994 - Publisher: University of Missouri Press
Corn, squash, and beans from the Native Americans; barbecue sauces from the Spanish; potatoes and sausages from the Germans: Missouri's foods include a bountifu
Language: en
Pages: 130
Pages: 130
Type: BOOK - Published: 2018-11-26 - Publisher: Arcadia Publishing
Columbia's culinary history is chock-full of restaurants that not only satisfied appetites but also provided gathering places to build community. Gentry's Taver
Language: en
Pages: 257
Pages: 257
Type: BOOK - Published: 2016-02-25 - Publisher: Rowman & Littlefield
While some cities owe their existence to lumber or oil, turpentine or steel, Kansas City owes its existence to food. From its earliest days, Kansas City was in
Language: en
Pages: 304
Pages: 304
Type: BOOK - Published: 1992 - Publisher:
Each cookbook in Quail Ridge Press' acclaimed "Best of the Best State Cookbook Series" contains favorite recipes submitted from the most popular cookbooks publi