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A Taste of Ohio History: A Guide to Historic Eateries and Their Recipes, Second Edition [NOOK Book]

Overview

Diners at Doc Henderson’s in Marysville can enjoy a slice of Buckeye Cheesecake amidst the welcoming environment of a former physician’s home.

Guests at The Golden Lamb in Lebanon and The Florentine Restaurant in Germantown have the opportunity to sup at the two oldest inns in Ohio.

Those who come to ...
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A Taste of Ohio History: A Guide to Historic Eateries and Their Recipes, Second Edition

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Overview

Diners at Doc Henderson’s in Marysville can enjoy a slice of Buckeye Cheesecake amidst the welcoming environment of a former physician’s home.

Guests at The Golden Lamb in Lebanon and The Florentine Restaurant in Germantown have the opportunity to sup at the two oldest inns in Ohio.

Those who come to Carrollton’s Bluebird Farm Restaurant can savor home-style fare and then mosey through the adjacent toy museum as part of their outing.

Each of the 102 restaurants in this second edition of <i>A Taste of Ohio History</i> has a story to tell—like The Phoenix in downtown Cincinnati, a fabulous example of Italian Renaissance architecture that once served as a gentlemen’s club. Authors Debbie Nunley and Karen Jane Elliott culled a list of more than 500 Ohio restaurants to come up with those featured in the first edition. For the second edition, the authors scrutinized more than 100 new locales and touched base with the original entries. The resulting collection includes some of their old haunts, along with fun new finds. Most are housed in buildings over 100 years old. Restaurants in old train stations, hardware stores, churches, schools, jails, frontier cabins, farmhouses—whatever your preferred ambiance, you’ll find it here.

Of equal interest are the chefs’ choice recipes from each restaurant. Readers can thus prepare their favorite dishes, whether their taste inclines toward the familiar—like Apple Cake or Cherry Cream Pie—or the adventurous—like Poached Beef Tenderloin with Green Peppercorn Sabayon or Chicken Breasts Stuffed with Orange, Leeks, and Mint.
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Product Details

  • BN ID: 2940016317816
  • Publisher: Blair, John F. Publisher
  • Publication date: 2/26/2013
  • Series: A Taste of History Series , #2
  • Sold by: Barnes & Noble
  • Format: eBook
  • Pages: 243
  • File size: 13 MB
  • Note: This product may take a few minutes to download.

Meet the Author

Debbie Nunley is a native of Rolla, Missouri, who grew up in St. Albans, West Virginia. She earned her B.A. from Marshall University in West Virginia and her M.Ed. from the University of Pittsburgh. In addition to writing, Debbie currently teaches fourth-, fifth-, and sixth-grade math at Pennsylvania Learners On-line, a cyber charter school. She lives with her husband and daughter in Powell, Ohio.

Debbie Nunley and Karen Jane Elliott began collaborating on historic restaurant guides/cookbooks in 1999. The two met through their children’s school activities and soon discovered they shared a passion for unique dining. After establishing a monthly diners’ club that appealed to their sense of adventure and love of history, the two turned their attention to writing about their finds and published their first book, <i>A Taste of Pennsylvania History</i>. It was such a success that they quickly looked to neighboring Ohio for inspiration. The following year, they published <i>A Taste of Ohio History</i>. Their third book, <i>A Taste of Virginia History</i>, was encouraged by their North Carolina-based publisher, which was eager to test a market closer to home. In 2005, Nunley and Elliott collaborated again to publish <i>A Taste of Maryland History</i>.
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