The authors of the best-selling Roadfood offer a culinary tour of America that features nearly one hundred recipes for the country's finest sandwich delights, from California's Grilled GruyAure with Braised Leeks, to the Muffuletta of New Orleans, to the Hot Truck of Ithaca, New York. Original.NICKa#39;S KITCHEN HUNTINGTON, INDIANA T Historians believe the Midwest tenderloin was first served to the public ... Nick Frienstein started frying breaded pork cutlets in 1904, to sell in sandwiches from a street cart in town; four years later he opened Nicka#39;s Kitchen. ... Jake, whose job it had been to bread the slices of pork, found that his stumps made good tools for pounding the meat to make it tender.
|Author||:||Jane Stern, Michael Stern|
|Publisher||:||Houghton Mifflin Harcourt - 2007|