Alabama's Historic Restaurants and Their Recipes

Alabama's Historic Restaurants and Their Recipes

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by Martin
     
 

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Old buildings have many stories to tell. On his way from his Texas home to a dairy farmers' convention in North Carolina in 1917, Paul Trowbridge passed through Florence. He liked the place so much, he returned and built Trowbridge's Creamery, where local farmers brought their milk and cream to be processed. Today, Paul's recipe for Orange-Pineapple Ice Cream is still…  See more details below

Overview

Old buildings have many stories to tell. On his way from his Texas home to a dairy farmers' convention in North Carolina in 1917, Paul Trowbridge passed through Florence. He liked the place so much, he returned and built Trowbridge's Creamery, where local farmers brought their milk and cream to be processed. Today, Paul's recipe for Orange-Pineapple Ice Cream is still popular, as is the homemade chili introduced by current owner Don Trowbridge's mother Martha, who ran the business when her husband went to war in 1944. Gay N. Martin heard many entertaining stories while researching Alabama's Historic Restaurants and Their Recipes for the first edition in 1998. From the mountains in the north to the beaches on the Gulf of Mexico, she dined in white-columned mansions, rustic log cabins, and former schoolhouses, banks, drugstores, and gas stations. From these, she culled a list of fifty of the state's most memorable restaurants-all places of character, where the food is as distinguished as the surroundings. In this second edition, she offers 22 new restaurants and dozens of new recipes.

Visitors to the Birmingham area shouldn't miss the famous Irondale Cafe and its Fried Green Tomatoes, or Highlands Bar & Grill, where they'll find one of Alabama's most renowned chefs. Those in the Montgomery area can enjoy intimate dining and storytelling at Marengo Plantation or home-cooked favorites good enough for three governors and a president at Red's Little School House. In addition to listing each restaurant's hours and describing its history, atmosphere, and cuisine, Martin provides two or three recipes adapted to the home kitchen, so readers can experience such delights as Loretta's Spinach-Wrapped Salmon with Tarragon Beurre Rouge, The Landmark's Crazy Cajun, and Jesse's Restaurant's Famous Whisky Steak Marinade. Indeed, the book is an invitation, as Martin puts it, to "enjoy a heaping helping of hospitality and history."

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Product Details

ISBN-13:
9780895873064
Publisher:
Blair, John F. Publisher
Publication date:
10/28/2004
Series:
Historic Restaurants Series
Pages:
204
Product dimensions:
6.28(w) x 9.08(h) x 0.93(d)

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