Jane Stern

For over 50 years Birkby has written a weekly column for her hometown paper containing recipes, stories of friends and family, and her personal philosophy of life. This volume contains the best of these recipes and stories from the 1940s and 1950s.

First published in 1977, the original Roadfood became an instant classic. James Beard said, "This is a book that you should carry with you, no matter where you are going in these United States. It's a treasure house of information." The 40th anniversary edition of Roadfood includes 1,000 of America's best local eateries along highways and back roads, with nearly 200 new listings, as well as a brand new design. Filled with enticing alternatives for chain-weary-travelers, Roadfood provides descriptions of and directions to (complete with regional maps) the best lobster shacks on the East Coast; the ultimate barbecue joints down South; the most indulgent steak houses in the Midwest; and dozens of top-notch diners, hotdog stands, ice-cream parlors, and uniquely regional finds in between. Each entry delves into the folkways of a restaurant's locale as well as the dining experience itself, and each is written in the Sterns' entertaining and colorful style. A cornucopia for road warriors and armchair epicures alike, Roadfood is a road map to some of the tastiest treasures in the United States.

Kentucky native and national tastemaker Duncan Hines (1880--1959) published his first cookbook, Adventures in Good Cooking, in 1939 at the age of 59. This best-selling collection featured recipes from select restaurants across the country as well as crowd-pleasing family favorites, and it helped to raise the standard for home cooking in America. Following the success of this debut, Hines penned The Dessert Book in 1955. Filled with decadent treats, from homemade ice cream royale to fried apple pie to praline fudge frosting, this book inspired the recipes for the earliest boxed cake mixes and baked goods that carried the Duncan Hines name. Featuring a new introduction by Hines biographer Louis Hatchett, this classic cookbook serves up a satisfying slice of twentieth-century Americana, direct from the kitchen of one of the nation's most trusted names in food. Now a new generation of cooks can enjoy and share these delectable dishes with family and friends.

Voted best small town restaurant for five years in a row by Southern Living magazine, The Blue Willow Inn Cookbook offers delicious Southern recipes, vintage pictures from the early days of Social Circle, Georgia and fascinating anecdotes about the restaurant. Billie and Louis Van Dyke say that no one is allowed to leave hungry, and certainly no one should after feasting on a variety of Southern dishes and famous drinks such as lemonade and tea, also known as the "Champagne of the South". Housed in a gloriously restored southern mansion, The Blue Willow Inn is home to Southern hospitality and charm at its best. In The Blue Willow Inn Cookbook, Billie and Louis share delicious recipes such as:Fresh Greens and PeasSouthern Fried ChickenSweet Potato PieCast-Iron Corn BreadFried Green TomatoesSouthern Style Sweet TeaThe greatest restaurants in America are its wonderful independent regional restaurants, and there are no greater experts on America's regional restaurants than Michael and Jane Stern. The brief stories connect the recipes to The Blue Willow Inn in a charming way and the recipes will make your mouth water. The Blue Willow Inn Cookbook is the perfect guide for creating traditional, Southern style dishes for family and friends.

Tarot cards have been used to foretell the future for centuries. In the hands of a sensitive and gifted reader like Jane Stern they can help clarify the decisions we make every day and realign our lives to work more effectively.

Complemented by the authors' best recipe finds, a quirky culinary memoir chronicles their entertaining quest for authentic American cookery during their more than thirty years on the road across the United States, offering a colorful glimpse of the unusual eateries, unforgettable characters, and unique food they have encountered along the way. Reprint.

Canine competition wasn't always a pretty affair. In the early nineteenth century, "bull-baiting" and "ratting" were the sports du jour. By the middle of that century, however, another form of dog combat was slowly emerging: the more genteel but no less fiercely contested pedigree dog show. Today, the American Kennel Club sanctions over 11,000 of these shows each year. Of the 20 million registered purebred dogs in America, some 2 million will compete in events around the country. In Dog Eat Dog, Jane and Michael Stern follow one kennel's dogs -- Mimi Einstein's Allstar Bullmastiffs -- through a tumultuous year on the circuit, from the opening weekend show III Princeton, New Jersey, to the nerve-racking season finale ten months later at the Super Bowl of dog shows: the Westminster Kennel Club show at Madison Square Garden. Along the way they explore a wide world of dogs: tiny, hairless polka-dotted ones like Randall, a Chinese Crested; giant, hirsute ones like the leonine Leonberger, Koko von der Heckenrose; and an assortment of Poodles, Cocker Spaniels, Afghans, and more. At all-breed shows in Providence, Rhode Island, and Greenwich. Connecticut, and a best-in-breed specialty event in Plano, Texas, they put the reader in the crossfire of competition and explain the politics, tonsorial tricks, and gritty ambition that can make a show dog a champion and its handler a star. Written with genuine affection for dogs and spirited enthusiasm for the equally entertaining people and rituals of the show world, Dog Eat Dog is a must-read for anyone who has ever owned a dog, showed a dog, or wondered what could possibly motivate those who do.