Michael Stern – författare

In linguistics, the lexicon of a language is its vocabulary, including its words and expressions. In The Lexicon of Real American Food, renowned foodies Jane and Michael Stern record the lingo of American food as it is spoken—and enjoyed—across the nation. With their signature wit and exuberance, they define how America really eats—to the delight of food lovers and word aficionados everywhere. Fun to read and easy to browse, with spot illustrations and select recipes, this book will also become a valuable reference to document regional specialties and signature American fare.

Since the first edition in their Roadfood series in 1978, the Sterns have reported on more than 100,000 meals at America’s tables and cafe counters alongside people of every stripe; and in doing so they have gained an unequalled sense of real American food. Thus, the food described in these pages is democratic, not elitist—from hoppel-poppel to puffy tacos, The Sterns see the nation’s diet like its language: endlessly, endearingly exuberant. Their Lexicon of Real American Food inspires a new and joyful appreciation of our country’s irrepressible foodways.

A Roadfood™ Cookbook

The colorful history of El Charro Café and the 150 recipes for vibrant, exciting Mexican food make this book as unique and entertaining as the 80-year-old restaurant itself. It is rumored that in the 1940s, founder Monica Flin would sit on the El Charro patio, sipping martinis from teacups and playing cards with John Wayne, who was in Tucson to film westerns. Today the restaurant is run by Carlotta Flores and her husband, Ray. The El Charro Café, America''s oldest family-operated Mexican restaurant, is located in a house built in the 1890s by Monica''s father (who was also Carlotta''s great-grandfather). The restaurant''s signature dish is Carne Seca Beef, a Tucson passion. The beef is cured high above the restaurant''s patio where strips of thin-sliced tenderloin hang in an open metal cage.

Old favorites and creative new Mexican dishes that are enjoyable to cook and to serve fill the book.

The 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. "Coast to coast," said the New York Times, "they know where to find the freshest lobster rolls, the fluffiest pancakes, the crispiest catfish." Rutledge Hill Press is launching a new series of Roadfood™ Cookbooks, each with recipes, pictures, and the history of one of America''s greatest regional restaurants.

No restaurant defines Yankee cooking as well as Boston''s Durgin-Park. In an atmosphere of clattering dishes, conversation, and sharp-tongued waitresses, it serves its time-hallowed specialties: roast beef that may be the best anywhere, incredible quantities of Boston baked beans, New England boiled dinners, chowder, apple pie, apple pan dowdy, and hot cornbread.

Few restaurants can claim a tradition as long and entrenched as Durgin-Park. Founded in 1827, it has had only four owners. Chef Tom Ryan has worked there for 40 years and leaned how to cook "the Durgin-Park way." Many of the legendary waitresses who display an "attitude" towards the customers have worked at Durgin-Park for their entire careers. Franklin Roosevelt ate there when he went to Harvard, Calvin Coolidge was a regular, and Teddy Roosevelt satisfied his hearty appetite there, as did his sons.

The Durgin-Park Cookbook contains not only Tom Ryan''s recipes for his classic New England dishes, but the stories and photos make reading the book like a visit to the Boston landmark. Its history, its traditions, its atmosphere, and its commitment to quality are all described and illustrated. This important addition to the Roadfood™ Cookbook series is sure to be a favorite with people in New England and throughout the country.

Other books in the series include El Charro Café Cookbook, The Blue Willow Inn Cookbook, and (coming next January) Louie''s Backyard Cookbook (from Key West, Florida).

While Italian restaurants are popular throughout the United States, New York, New Jersey, and Connecticut make up the part of the country most associated with the great ones. And one of the best is Carbone''s in Hartford, Connecticut.

Founded sixty-five years ago, Carbone''s is Hartford''s oldest and best-reviewed restaurant. The founder, Charlie Carbone, learned some of his best recipes from New York restaurants by going into their kitchens, posing as a health inspector, and watching their chefs. In the 1960''s, chef Gaetano Carbone created a weekly special and many of these recipes by "the master" are in the book. Vinnie Carbone continues the family tradition and has a unique way of catering special events.

Carbone''s Cookbook not only contains the creative recipes of Executive Chef Paul Rafella and Michael McDowell, but also takes you inside a real family-owned Italian restaurant. Well into its second half-century, Carbone''s is famous for its Veal All Bergamo, Roasted Mushrooms, Scampi Popalardo, Filetto do Manzo and Salmone Alla Senape.

In keeping with the tradition of celebrating the finest regional restaurants in the United States, Carbone''s is the sixth restaurant in the United States to be chosen to be a Roadfood cookbook by authors Jane and Michael Stern.

Beginning as a party house in the forties, the then private home had one of the largest hardwood living room floors around, perfect for dancing the night away. In the fifties it was known as the Harpeth Valley Tea Room owned by Lon and Annie Loveless. In 1951 it became the Loveless Cafe and in the seventies and eighties "the modest roadside eatery that once had been Nashille''s secret went national. Discovered by food writers . . . the Loveless found itself recognized as a precious cultural institution." As fast food gained popularity travelers were looing for old-fashioned country cookin''.

The Loveless Cafe is like stepping back in time, where the biscuits and jams are made from scratch and the pork is cooked until the meat falls off the bone. It''s an institution in Nashville and a favorite destination of celebrities and locals alike. The Loveless offers an authentic experience that reminds people of their childhood and of great southern traditions.

"One of the five ''Best Places in America for Breakfast.''" ?CBS This Morning

"If you want to taste the best country cooking anywhere, you just need to go to my favorite restaurant, The Loveless Cafe. Everything they serve is great. I guarantee it! Do yourself a favor and pay them a visit." ?George Jones

"Loveless Restaurant, the real McCoy of Southern cooking." ?USA Today

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:

The 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.

The Harry Caray''s Restaurant Cookbook is a visit to Chicago and the restaurant that serves "the best Chicken Vesuvio in the city". More than 150 recipes include potent pasta, holy-cow steaks, and chicken fit for any person or occasion.

Harry Caray''s Restaurant is named for the late, renowned baseball announcer and has been designated the Official Home Plate of the Chicago Cubs. The bar is 60''6", the exact distance from the pitcher''s mound to home plate, and the restaurant houses 1,500 pieces of baseball memorabilia, including photographs, vintage newspapers, a Sammy Sosa autographed bat, and items from Stan Musial, Ernie Banks, Hank Aaron, Ted Williams, and others.

Harry Caray''s is just north of the Loop in one of Chicago''s most architecturally significant buildings. 

In The Harry Caray''s Restaurant Cookbook, fans and readers will find famous recipes including:

The stories, sidebars, and pictures bring back memories of baseball and Chicago. This important addition to the RoadfoodTM Cookbook series is sure to be a favorite with people in Chicagoland and throughout the country.

This book serves as a comprehensive introduction to quantum computing platforms, inspired by recent advancements in quantum technologies aimed at detecting and manipulating single quantum objects. Encompassing solid-state, atomic, and optical platforms, it delves into various aspects of quantum computing, including topological quantum computing. The content covers the fabrication, modeling, and numerical implementation of quantum circuits, such as Josephson junctions and qubits, along with hybrid nanostructures. Additionally, the book introduces quantum entanglement, a crucial concept for quantum communication and information processes. The well-compiled topics and concise presentation position the book as a primer for courses on quantum technologies.