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| california pizza kitchen history: California Pizza Kitchen Pasta, Salads, Soups, And Sides Larry Flax, Rick Rosenfield, 1999-05-19 At California Pizza Kitchen restaurants across the country, many of the favorite dishes (and most-requested recipes) are not the pizzas! Customers keep coming back for the boldly flavored pastas, soups, salads, and side dishes. The follow-up to the bestselling California Pizza Kitchen Cookbook, this new cookbook serves CPK customers just what they ordered -- secret restaurant recipes, never available before. With gorgeous color photographs of the finished dishes throughout the book, CPK fans will be tempted by recipes for Oriental Chicken Salad, Spinach Artichoke Dip, and Kung Pao Spaghetti, to name just a few. The new cookbook will include stories and anecdotes from CPK employees from around the country about favorite recipes, customers, and more. In the generous spirit they're best known for, CPK owners Larry Flax and Rick Rosenfield will donate all royalties and proceeds from sales of the book in the restaurants to children's charities. Just like the first CPK cookbook, expect Pasta, Salads, Soups, and Sides to be one of the hottest cookbooks of the year. The CPK chain of restaurants is bigger than ever, and thi5 new hook will be published in the cool California style that has made the first book and the restaurants themselves so popular. |
| california pizza kitchen history: California Pizza Kitchen Family Cookbook Larry Flax, Rick Rosenfield, 2020-12-29 Bring the California Pizza Kitchen experience to your home with nearly 50 recipes and inspiring color photographs found in the California Pizza Kitchen Family Cookbook, which shows you how to make popular dishes from the restaurant known for its eclectic pizzas. Crowd-pleasing recipes that are easy to make and appeal to both adults and children include pizza like Jamaican Jerk Chicken and other favorites like Thai Crunch Salad. This book will show you how to make three kinds of pizza dough with step-by-step instructions, and it even presents ideas for create-your-own pizza parties. |
| california pizza kitchen history: California Pizza Kitchen Brian Sullivan, Paul Pszybylski, 2015 |
| california pizza kitchen history: The Routledge History of Food Carol Helstosky, 2014-10-03 The history of food is one of the fastest growing areas of historical investigation, incorporating methods and theories from cultural, social, and women’s history while forging a unique perspective on the past. The Routledge History of Food takes a global approach to this topic, focusing on the period from 1500 to the present day. Arranged chronologically, this title contains 17 originally commissioned chapters by experts in food history or related topics. Each chapter focuses on a particular theme, idea or issue in the history of food. The case studies discussed in these essays illuminate the more general trends of the period, providing the reader with insight into the large-scale and dramatic changes in food history through an understanding of how these developments sprang from a specific geographic and historical context. Examining the history of economic, technological, and cultural interactions between cultures and charting the corresponding developments in food history, The Routledge History of Food challenges readers' assumptions about what and how people have eaten, bringing fresh perspectives to well-known historical developments. It is the perfect guide for all students of social and cultural history. |
| california pizza kitchen history: Trees in Paradise: A California History Jared Farmer, 2013-10-28 From roots to canopy, a lush, verdant history of the making of California. California now has more trees than at any time since the late Pleistocene. This green landscape, however, is not the work of nature. It’s the work of history. In the years after the Gold Rush, American settlers remade the California landscape, harnessing nature to their vision of the good life. Horticulturists, boosters, and civic reformers began to improve the bare, brown countryside, planting millions of trees to create groves, wooded suburbs, and landscaped cities. They imported the blue-green eucalypts whose tangy fragrance was thought to cure malaria. They built the lucrative Orange Empire on the sweet juice and thick skin of the Washington navel, an industrial fruit. They lined their streets with graceful palms to announce that they were not in the Midwest anymore. To the north the majestic coastal redwoods inspired awe and invited exploitation. A resource in the state, the durable heartwood of these timeless giants became infrastructure, transformed by the saw teeth of American enterprise. By 1900 timber firms owned the entire redwood forest; by 1950 they had clear-cut almost all of the old-growth trees. In time California’s new landscape proved to be no paradise: the eucalypts in the Berkeley hills exploded in fire; the orange groves near Riverside froze on cold nights; Los Angeles’s palms harbored rats and dropped heavy fronds on the streets below. Disease, infestation, and development all spelled decline for these nonnative evergreens. In the north, however, a new forest of second-growth redwood took root, nurtured by protective laws and sustainable harvesting. Today there are more California redwoods than there were a century ago. Rich in character and story, Trees in Paradise is a dazzling narrative that offers an insightful, new perspective on the history of the Golden State and the American West. |
| california pizza kitchen history: Eating History Andrew F. Smith, 2009 Offers an account of an eating history in America which focuses on a variety of topics, ingredients, and cooking styles. |
| california pizza kitchen history: Pizza, A Slice of American History Liz Barrett, 2014-09 This book tells the story of how this beloved food became the apple of our collective eye-or, perhaps more precisely, the pepperoni of our pie. Pizza journalist Liz Barrett explores how it is that pizza came to and conquered North America and how it evolved into different forms across the continent. Each chapter investigates a different pie: Chicago's famous deep-dish, New Haven's white clam pie, California's health-conscious varieties, New York's Sicilian and Neapolitan, the various styles that have emerged in the Midwest, and many others. The components of each pie-crust, sauce, spices, and much more-are dissected and celebrated, and recipes from top pizzerias provide readers with the opportunity to make and sample the pies themselves. |
| california pizza kitchen history: The History and Science Behind the World's Best Pizzas Jeffrey Merrihue, 2019-03 The History and Science Behind the World's Best Pizza is a concise summary of everything you need to know about the world's very finest pizza. The history section will give you a taste of the colorful and entertaining development of pizza as it spread from ancient Rome to Naples and then around the world. The science section describes in detail each of the ingredients of the pizza making process. This will enable readers to understand and enjoy pizza even more if that is even possible. The final section reviews the best pizzerias in the world and their role in pizza becoming the world's favorite food. The author founded XtremeFoodies.com, has eaten at every World's 50 Best Restaurant since 2005 and has visited all 50 pizzerias mentioned in this book. This book is the first in a series about The History and Science Behind the World's Favorite Foods |
| california pizza kitchen history: Inventing the Pizzeria Antonio Mattozzi, 2015-11-05 Pizza is one of the best-known and widely exported Italian foods and yet relatively little is known about its origins in the late 18th and early 19th centuries. Myths such as the naming of pizza margherita after the Italian queen abound, but little serious scholarly attention has been devoted to the topic. Eschewing exaggerated fables, this book draws a detailed portrait of the difficulties experienced by the then marginalized class of pizza makers, rather than the ultimate success of their descendants. It provides a unique exploration of the history of pizza making in Naples, offering an archival-based history of the early story of pizza and the establishment of the pizzeria. Touching upon issues of politics, economics and sociology, Inventing the Pizzeria contributes not only to the commercial, social and food history of Italy but also provides an urban history of a major European city, told through one of its most famous edible exports. Originally published in Italian, this English edition is updated with a revised introduction and conclusion, a new preface and additional images and sources. |
| california pizza kitchen history: Lost Restaurants of Santa Cruz County Liz Pollock, 2020 Millions of people come to Santa Cruz every year to enjoy the beach and eat at one of the many popular restaurants. Favorite places have come and gone, but they haven't been forgotten. From the treasured Miramar Fish Grotto, in business for more than seventy years, to Nature's Harvest, local, seasonal food has always been a staple of this little slice of paradise. Food trends were embodied in places like the Wild Thyme Café and the Sāba Club alongside longtime fixtures such as the Tea Cup and Adolph's Italian Family Restaurant, catering to locals and tourists alike. Author Liz Pollock combines wonderful stories and classic cocktail recipes from bygone eras in this trip down memory lane. |
| california pizza kitchen history: The Story Behind the Dish Mark McWilliams, 2012-04-06 Profiling 48 classic American foods ranging from junk and fast food to main dishes to desserts, this book reveals what made these dishes iconic in American pop culture. Americans have increasingly embraced food culture, a fact proven by the rising popularity of celebrity chefs and the prominence of television shows celebrating food themes. This fascinating overview reveals the surprising story behind the foods America loves. The Story Behind the Dish: Classic American Foods is an engaging pop culture resource which helps tell the story of American food. Each chapter is devoted to one of 48 distinctive American dishes and features the story of where the food developed, what inspired its creation, and how it has evolved. The book not only covers each food as a single entry, but also analyzes the themes and events that connect them, making the text useful as both a reference and a narrative on the history of food. |
| california pizza kitchen history: Top Secret Recipes Step-by-Step Todd Wilbur, 2015-11-17 The #1 Bestselling Top Secret Recipes Series—With More Than 4 Million Books Sold! A full-color cookbook from America's Clone Recipe King For more than twenty-five years, Todd Wilbur has been obsessed with recreating America's most iconic brand-name foods at home. In his first cookbook with color photos, the New York Times bestselling author brings you 125 new clone recipes: 75 first-time hacks and 50 overhauled all-time favorites. Each recipe comes with easy-to-follow step-by-step photos so that even novice cooks can perfectly recreate their favorite famous foods with everyday ingredients. And your homemade versions cost just a fraction of what the restaurants charge! The result of years of careful research, trial-and-error, and a little creative reverse-engineering, Top Secret Recipes® Step-by-Step hacks: • KFC® Original Recipe® Fried Chicken and Cole Slaw • Cinnabon® Classic Cinnamon Roll • IKEA® Swedish Meatballs • Pinkberry® Original Frozen Yogurt • Raising Cane's® Chicken Fingers and Sauce • Arby's® Curly Fries • Lofthouse® Frosted Cookies • Wendy's® Chili • Panera Bread® Fuji Apple Chicken Salad • Starbucks® Cake Pops • Cafe Rio® Sweet Pork Barbacoa • McDonald's® McRib® Sandwich • The Melting Pot® Cheddar Cheese Fondue • P.F. Chang's® Chicken Lettuce Wraps • The Cheesecake Factory® Stuffed Mushrooms • Ben & Jerry's® Chocolate Chip Cookie Dough Ice Cream • Chick-fil-A® Chicken Sandwich • Chili's® Baby Back Ribs • Chipotle Mexican Grill® Adobo-Marinated Grilled Chicken & Steak • Cracker Barrel® Hash Brown Casserole • Mrs. Fields® Chocolate Chip Cookies • Ruth's Chris Steakhouse® Sweet Potato Casserole And over 100 more delicious dishes, from snacks and appetizers to entrees and desserts! |
| california pizza kitchen history: Slayers & Vampires: The Complete Uncensored, Unauthorized Oral History of Buffy & Angel Edward Gross, Mark A. Altman, 2017-09-26 From the bestselling authors of the critically acclaimed two-volume series The Fifty-Year Mission, comes Slayers & Vampires: The Complete, Uncensored, Unauthorized Oral History of Buffy The Vampire Slayer & Angel. Two decades after its groundbreaking debut, millions of fans worldwide remain enthralled with the incredible exploits of Joss Whedon’s Buffy Summers, the slayer and feminist icon who saved the world...a lot; as well as Angel, the tortured vampire with a soul who fought against the apocalyptic forces of evil. Now, go behind-the-scenes of these legendary series that ushered in the new Golden Age of Television, with the candid recollections of writers, creators, executives, programmers, critics and cast members. Together they unveil the oftentimes shocking true story of how a failed motion picture became an acclaimed cult television series, how that show became a pawn between two networks, and the spin-off series that was as engaging as everything that came before. This is the amazing true story of Buffy and the friends, vampires, slayers, and demons who changed television forever. The authors talked to almost 100 writers, producers, directors, filmmakers, sociologists and stars from Buffy The Vampire Slayer and Angel in new and vintage interviews from their personal archives, among them: Joss Whedon Guillermo del Toro Felicia Day Anthony Stewart Head Charisma Carpenter James Marsters David Boreanaz Amy Acker J. August Richards Eliza Dushku Christian Kane Julie Benz And More! At the Publisher's request, this title is being sold without Digital Rights Management Software (DRM) applied. |
| california pizza kitchen history: Made in California, Volume 2 George Geary, 2024-05-14 Beloved food historian and chef George Geary is back with even more remarkable stories of the countless international chains that started in the Golden State. Ruby’s Diner. Panda Express. Yogurtland. Wetzel’s Pretzels. The Cheesecake Factory. California Pizza Kitchen. These and many more iconic American culinary establishments have their roots in California. Focusing on the years 1951 to 2010, the second volume of Made in California highlights fifty more food startups that have captured America’s hearts and stomachs, from the Claim Jumper to the Green Burrito, Chuck E. Cheese to Mrs. Fields Cookies, Jamba Juice to Bubba Gump Shrimp Company. Brimming with captivating historical detail and more than 200 dazzling full-color photos, George Geary’s newest journey into California’s culinary history is sure to awaken every reader’s inner foodie. |
| california pizza kitchen history: Parents Need to Eat Too Debbie Koenig, 2012-02-21 It is an undeniable truth: Parents Need to Eat Too! Food and parenting writer Debbie Koenig addresses the dilemma faced by so many parents coping with the demands of a new baby by offering simple, healthy, and delicious recipes for moms and dads who are too sleep-deprived, too frazzled, or simply too busy to cook nutritious meals for themselves. From dinners that can be eaten with one hand (while you hold baby in the other) to slow cooker culinary masterpieces and full courses to prepare while baby naps, Parents Need to Eat Too is filled with tasty, easy-to-make recipes, helpful kitchen tips, and real solutions to the problems faced by hungry parents. Parents Need to Eat Too has been named one of the Best Cookbooks of 2012 by Leite’s Culinaria, whose Editor-in-Chief Renee Schettler Rossi called it the “What to Expect After You’re Expecting” and said that the book “savvily and sassily helps you extend the efficiency of any time spent in the kitchen.” A must-read for new parents! |
| california pizza kitchen history: How Italian Food Conquered the World John F. Mariani, 2011-03-15 Not so long ago, Italian food was regarded as a poor man's gruel-little more than pizza, macaroni with sauce, and red wines in a box. Here, John Mariani shows how the Italian immigrants to America created, through perseverance and sheer necessity, an Italian-American food culture, and how it became a global obsession. The book begins with the Greek, Roman, and Middle Eastern culinary traditions before the boot-shaped peninsula was even called Italy, then takes readers on a journey through Europe and across the ocean to America alongside the poor but hopeful Italian immigrants who slowly but surely won over the hearts and minds of Americans by way of their stomachs. Featuring evil villains such as the Atkins diet and French chefs, this is a rollicking tale of how Italian cuisine rose to its place as the most beloved fare in the world, through the lives of the people who led the charge. With savory anecdotes from these top chefs and restaurateurs: - Mario Batali - Danny Meyer - Tony Mantuano - Michael Chiarello - Giada de Laurentiis - Giuseppe Cipriani - Nigella Lawson And the trials and triumphs of these restaurants: - Da Silvano - Spiaggia - Bottega - Union Square Cafe - Maialino - Rao's - Babbo - Il Cantinori |
| california pizza kitchen history: The Oxford Encyclopedia of Food and Drink in America Andrew Smith, 2013-01-31 Home cooks and gourmets, chefs and restaurateurs, epicures, and simple food lovers of all stripes will delight in this smorgasbord of the history and culture of food and drink. Professor of Culinary History Andrew Smith and nearly 200 authors bring together in 770 entries the scholarship on wide-ranging topics from airline and funeral food to fad diets and fast food; drinks like lemonade, Kool-Aid, and Tang; foodstuffs like Jell-O, Twinkies, and Spam; and Dagwood, hoagie, and Sloppy Joe sandwiches. |
| california pizza kitchen history: True Food Andrew Weil, Sam Fox, 2012-10-09 The #1 bestseller that presents seasonal, sustainable, and delicious recipes from Dr. Andrew Weil's popular True Food Kitchen restaurants. When Andrew Weil and Sam Fox opened True Food Kitchen, they did so with a two-fold mission: every dish served must not only be delicious but must also promote the diner's well-being. True Food supports this mission with freshly imagined recipes that are both inviting and easy to make. Showcasing fresh, high-quality ingredients and simple preparations with robust, satisfying flavors, the book includes more than 125 original recipes from Dr. Weil and chef Michael Stebner, including Spring Salad with Aged Provolone, Curried Cauliflower Soup, Corn-Ricotta Ravioli, Spicy Shrimp and Asian Noodles, Bison Umami Burgers, Chocolate Icebox Tart, and Pomegranate Martini. Peppered throughout are essays on topics ranging from farmer's markets to proper proportions to the benefits of an anti-inflammatory diet. True Food offers home cooks of all levels the chance to transform meals into satisfying, wholesome fare. |
| california pizza kitchen history: Food Paul Freedman, 2007 This richly illustrated book applies the discoveries of the new generation of food historians to the pleasures of dining and the culinary accomplishments of diverse civilizations, past and present. Freedman gathers essays by French, German, Belgian, American, and British historians to present a comprehensive, chronological history of taste. |
| california pizza kitchen history: Inside the California Food Revolution Joyce Goldstein, 2013-09-06 In this authoritative and immensely readable insider’s account, celebrated cookbook author and former chef Joyce Goldstein traces the development of California cuisine from its formative years in the 1970s to 2000, when farm-to-table, foraging, and fusion cooking had become part of the national vocabulary. Interviews with almost two hundred chefs, purveyors, artisans, winemakers, and food writers bring to life an approach to cooking grounded in passion, bold innovation, and a dedication to flavor first. Goldstein explains how the counterculture movement in the West gave rise to a restaurant culture characterized by open kitchens, women in leadership positions, and a surprising number of chefs and artisanal food producers who lacked formal training. The new cuisine challenged the conventional kitchen hierarchy and French dominance in fine dining, leading to a more egalitarian and informal food scene. In weaving Goldstein’s views on California food culture with profiles of those who played a part in its development—from Alice Waters to Bill Niman to Wolfgang Puck—Inside the California Food Revolution demonstrates that, while fresh produce and locally sourced ingredients are iconic in California, what transforms these elements into a unique cuisine is a distinctly Western culture of openness, creativity, and collaboration. Engagingly written and full of captivating anecdotes, this book shows how the inspirations that emerged in California went on to transform the experience of eating throughout the United States and the world. |
| california pizza kitchen history: Everybody Loves Pizza Penny Pollack, Jeff Ruby, 2005-10-01 Everybody Loves Pizza is a celebration of America’s favorite dish — its history, its versatility, its staying power. It delves into where pizza came from, where it’s going, and what it means to American culture. Thanks to food writers, pizza insiders, and ordinary, pizza-loving Americans, it also reveals where to find 540 top-notch pizzas across the country, plus recipes from the familiar (Pepperoni or Barbecue Chicken Pizza) to the adventurous (Shrimp Pizza with Tasso Ham, Goat Cheese, and Spinach or Prosciutto Pear Pizza). |
| california pizza kitchen history: Ten Restaurants That Changed America Paul Freedman, 2016-09-20 Finalist for the IACP Cookbook Award A Washington Post Notable Book of the Year A Smithsonian Best Food Book of the Year Longlisted for the Art of Eating Prize Featuring a new chapter on ten restaurants changing America today, a “fascinating . . . sweep through centuries of food culture” (Washington Post). Combining an historian’s rigor with a food enthusiast’s palate, Paul Freedman’s seminal and highly entertaining Ten Restaurants That Changed America reveals how the history of our restaurants reflects nothing less than the history of America itself. Whether charting the rise of our love affair with Chinese food through San Francisco’s fabled Mandarin; evoking the poignant nostalgia of Howard Johnson’s, the beloved roadside chain that foreshadowed the pandemic of McDonald’s; or chronicling the convivial lunchtime crowd at Schrafft’s, the first dining establishment to cater to women’s tastes, Freedman uses each restaurant to reveal a wider story of race and class, immigration and assimilation. “As much about the contradictions and contrasts in this country as it is about its places to eat” (The New Yorker), Ten Restaurants That Changed America is a “must-read” (Eater) that proves “essential for anyone who cares about where they go to dinner” (Wall Street Journal Magazine). |
| california pizza kitchen history: Combat-Ready Kitchen Anastacia Marx de Salcedo, 2015-08-04 Americans eat more processed foods than anyone else in the world. We also spend more on military research. These two seemingly unrelated facts are inextricably linked. If you ever wondered how ready-to-eat foods infiltrated your kitchen, you’ll love this entertaining romp through the secret military history of practically everything you buy at the supermarket. In a nondescript Boston suburb, in a handful of low buildings buffered by trees and a lake, a group of men and women spend their days researching, testing, tasting, and producing the foods that form the bedrock of the American diet. If you stumbled into the facility, you might think the technicians dressed in lab coats and the shiny kitchen equipment belonged to one of the giant food conglomerates responsible for your favorite brand of frozen pizza or microwavable breakfast burritos. So you’d be surprised to learn that you’ve just entered the U.S. Army Natick Soldier Systems Center, ground zero for the processed food industry. Ever since Napoleon, armies have sought better ways to preserve, store, and transport food for battle. As part of this quest, although most people don’t realize it, the U.S. military spearheaded the invention of energy bars, restructured meat, extended-life bread, instant coffee, and much more. But there’s been an insidious mission creep: because the military enlisted industry—huge corporations such as ADM, ConAgra, General Mills, Hershey, Hormel, Mars, Nabisco, Reynolds, Smithfield, Swift, Tyson, and Unilever—to help develop and manufacture food for soldiers on the front line, over the years combat rations, or the key technologies used in engineering them, have ended up dominating grocery store shelves and refrigerator cases. TV dinners, the cheese powder in snack foods, cling wrap . . . The list is almost endless. Now food writer Anastacia Marx de Salcedo scrutinizes the world of processed food and its long relationship with the military—unveiling the twists, turns, successes, failures, and products that have found their way from the armed forces’ and contractors’ laboratories into our kitchens. In developing these rations, the army was looking for some of the very same qualities as we do in our hectic, fast-paced twenty-first-century lives: portability, ease of preparation, extended shelf life at room temperature, affordability, and appeal to even the least adventurous eaters. In other words, the military has us chowing down like special ops. What is the effect of such a diet, eaten—as it is by soldiers and most consumers—day in and day out, year after year? We don’t really know. We’re the guinea pigs in a giant public health experiment, one in which science and technology, at the beck and call of the military, have taken over our kitchens. |
| california pizza kitchen history: San Francisco and Northern California Annelise Sorensen, 2010-05 Recognized the world over by frequent flyers and armchair travelers alike, Eyewitness Travel Guides are the most comprehensive guides on the market. This guide to San Francisco and Northern California features full-color photos, enhanced maps, and so much more. |
| california pizza kitchen history: Pizza City, USA Steve Dolinsky, 2018-09-15 There are few things that Chicagoans feel more passionately about than pizza. Most have strong opinions about whether thin crust or deep-dish takes the crown, which ingredients are essential, and who makes the best pie in town. And in Chicago, there are as many destinations for pizza as there are individual preferences. Each of the city's seventy-seven neighborhoods is home to numerous go-to spots, featuring many styles and specialties. With so many pizzerias, it would seem impossible to determine the best of the best. Enter renowned Chicago-based food journalist Steve Dolinsky! In Pizza City, USA: 101 Reasons Why Chicago Is America's Greatest Pizza Town, Dolinsky embarks on a pizza quest, methodically testing more than a hundred different pizzas in Chicagoland. Zestfully written and thoroughly researched, Pizza City, USA is a hunger–inducing testament to Dolinsky's passion for great, unpretentious food. This user-friendly guide is smartly organized by location, and by the varieties served by the city's proud pizzaioli–including thin, artisan, Neapolitan, deep-dish and pan, stuffed, Sicilian, Roman, and Detroit-style, as well as by-the-slice. Pizza City also includes Dolinsky's Top 5 Pizzas in several categories, a glossary of Chicago pizza terms, and maps and photos to steer devoted foodies and newcomers alike. |
| california pizza kitchen history: Fodor's Boston's 25 Best, 7th Edition Fodor's, 2010-12-28 Offers recommendations for hotels, restaurants, shopping, local transportation, sights of interest, and nightlife. |
| california pizza kitchen history: Guide to Exploring Santa Barbara with Kids Annabelle Abba Brownell, 2008 Here is your complete reference to family-friendly beaches & parks, attractions, events, shops, hotels and restaurants in Santa Barbara and beyond. This handy guide makes it easy to plan an enjoyable hour, day, or weekend with the kids. Whether you are a parent living in Santa Barbara or just visiting, this book is for you. You will find detailed coverage on:- The best beaches and most scenic parks for children;- Coastal activities such as kayaking, snorkeling, jet-skiing, sailing and whale-watching;- Outdoor adventures and hikes that the kids will love;- Suggested Santa Barbara tours that the whole family will enjoy;- Historical attractions and museums that cater to family visits;- Kid-friendly establishments, restaurants and lodging;- A full range of shopping for tots to preteens;- Ideas for day trips and overnighters from San Luis Obispo down to Los Angeles and Orange County. |
| california pizza kitchen history: The United States of Arugula David Kamp, 2007-07-17 The wickedly entertaining, hunger-inducing, behind-the-scenes story of the revolution in American food that has made exotic ingredients, celebrity chefs, rarefied cooking tools, and destination restaurants familiar aspects of our everyday lives. Amazingly enough, just twenty years ago eating sushi was a daring novelty and many Americans had never even heard of salsa. Today, we don't bat an eye at a construction worker dipping a croissant into robust specialty coffee, city dwellers buying just-picked farmstand produce, or suburbanites stocking up on artisanal cheeses and extra virgin oils at supermarkets. The United States of Arugula is a rollicking, revealing stew of culinary innovation, food politics, and kitchen confidences chronicling how gourmet eating in America went from obscure to pervasive—and became the cultural success story of our era. |
| california pizza kitchen history: Handbook Of Research In Mass Customization And Personalization (In 2 Volumes) - Volume 1: Strategies And Concepts; Volume 2: Applications And Cases Frank T Piller, Mitchell M Tseng, 2009-12-30 A growing heterogeneity of demand, the advent of ';long tail markets';, exploding product complexities, and the rise of creative consumers are challenging companies in all industries to find new strategies to address these trends. Mass customization (MC) has emerged in the last decade as the premier strategy for companies in all branches of industry to profit from heterogeneity of demand and a broad scope of other customer demands.The research and practical experience collected in this book presents the latest thinking on how to make mass customization work. More than 50 authors from academia and management debate on what is viable now, what did not work in the past, and what lurks just below the radar in mass customization, personalization, and related fields.Edited by two leading authorities in the field of mass customization, both volumes of the book discuss, among many other themes, the latest research and insights on customization strategies, product design for mass customization, virtual models, co-design toolkits, customization value measurement, open source architecture, customization communities, and MC supply chains. Through a number of detailed case studies, prominent examples of mass customization are explained and evaluated in larger context and perspective. |
| california pizza kitchen history: Handbook of Research in Mass Customization and Personalization Frank T. Piller, 2010 A growing heterogeneity of demand, the advent of long tail markets, exploding product complexities, and the rise of creative consumers are challenging companies in all industries to find new strategies to address these trends. Mass customization (MC) has emerged in the last decade as the premier strategy for companies in all branches of industry to profit from heterogeneity of demand and a broad scope of other customer demands. The research and practical experience collected in this book presents the latest thinking on how to make mass customization work. More than 50 authors from academia and management debate on what is viable now, what did not work in the past, and what lurks just below the radar in mass customization, personalization, and related fields. Edited by two leading authorities in the field of mass customization, both volumes of the book discuss, among many other themes, the latest research and insights on customization strategies, product design for mass customization, virtual models, co-design toolkits, customization value measurement, open source architecture, customization communities, and MC supply chains. Through a number of detailed case studies, prominent examples of mass customization are explained and evaluated in larger context and perspective. |
| california pizza kitchen history: Research in Mass Customization and Personalization Mitchell, Frank T. Piller, 2009-12-01 A growing heterogeneity of demand, the advent of ';long tail markets';, exploding product complexities, and the rise of creative consumers are challenging companies in all industries to find new strategies to address these trends. Mass customization (MC) has emerged in the last decade as the premier strategy for companies in all branches of industry to profit from heterogeneity of demand and a broad scope of other customer demands.The research and practical experience collected in this book presents the latest thinking on how to make mass customization work. More than 50 authors from academia and management debate on what is viable now, what did not work in the past, and what lurks just below the radar in mass customization, personalization, and related fields.Edited by two leading authorities in the field of mass customization, both volumes of the book discuss, among many other themes, the latest research and insights on customization strategies, product design for mass customization, virtual models, co-design toolkits, customization value measurement, open source architecture, customization communities, and MC supply chains. Through a number of detailed case studies, prominent examples of mass customization are explained and evaluated in larger context and perspective. |
| california pizza kitchen history: Orange Coast Magazine , 1999-08 Orange Coast Magazine is the oldest continuously published lifestyle magazine in the region, bringing together Orange County¹s most affluent coastal communities through smart, fun, and timely editorial content, as well as compelling photographs and design. Each issue features an award-winning blend of celebrity and newsmaker profiles, service journalism, and authoritative articles on dining, fashion, home design, and travel. As Orange County¹s only paid subscription lifestyle magazine with circulation figures guaranteed by the Audit Bureau of Circulation, Orange Coast is the definitive guidebook into the county¹s luxe lifestyle. |
| california pizza kitchen history: Hoover's Handbook of Private Companies 2010 Hoover's Business Press, 2010 Hoover's Handbook of Private Companies covers 900 nonpublic U.S. enterprises including large industrial and service corporations. |
| california pizza kitchen history: Orange Coast Magazine , 1999-04 Orange Coast Magazine is the oldest continuously published lifestyle magazine in the region, bringing together Orange County¹s most affluent coastal communities through smart, fun, and timely editorial content, as well as compelling photographs and design. Each issue features an award-winning blend of celebrity and newsmaker profiles, service journalism, and authoritative articles on dining, fashion, home design, and travel. As Orange County¹s only paid subscription lifestyle magazine with circulation figures guaranteed by the Audit Bureau of Circulation, Orange Coast is the definitive guidebook into the county¹s luxe lifestyle. |
| california pizza kitchen history: Trees in Paradise Jared Farmer, 2013-10-28 Describes how the first settlers in California changed the brown landscape there by creating groves, wooded suburbs and landscaped cities through planting eucalypts in the lowlands, citrus colonies in the south and palms in Los Angeles. |
| california pizza kitchen history: Top Secret Restaurant Recipes 3 Todd Wilbur, 2010-09-28 THE #1 BESTSELLING SERIES WITH MORE THAN 4 MILLION COPIES SOLD! The third restaurant recipe treasury from the wizard of culinary carbon copies. For more than twenty years, Todd Wilbur has been translating his obsession with recreating restaurant favorites at home into a blockbuster bestselling cookbook series. Using everyday ingredients, each of Wilbur's recipes provides step-by-step instructions that even the novice cook can follow—and the delicious results cost just a fraction of what the restaurants charge. With over 100 sensational recipes, Top Secret Restaurant Recipes 3 unlocks the secrets to: • Outback Steakhouse Outback Rack • Chili's Quesadilla Explosion Salad • Olive Garden Breadsticks • TGI Friday's Fried Mac & Cheese • Chili's Firecracker Tilapia • On the Border Mexican Mojito • Cracker Barrel Double Chocolate Fudge Coca-Cola Cake • And much, much more... |
| california pizza kitchen history: Consumer Culture Theory Eric J. Arnould, Craig J. Thompson, David Crockett, Michelle F. Weinberger, 2023-08-19 *NOW FULLY UPDATED AND EXPANDED WITH SIX NEW CHAPTERS* Over the past forty years, Consumer Culture Theory (CCT) has emerged as a distinctive field of study that synthesizes diverse subjects such as anthropology, cultural studies, marketing, political theory and sociology to provide new insights into consumers’ relationships to the marketplace and the influence of commercial action on culture. This book, edited by leading scholars in CCT, contains contributions by many of its leading researchers, and distills this interdisciplinary field into a concise accessible overview for students and early career researchers. It describes the key themes, concepts and theoretical areas of CCT; explains why they are useful in understanding consumption and marketplace phenomena; and shows how they can be applied to a wide range of research contexts. Drawing on real-world scenarios, reflective tasks and international case studies to help aid theoretical understanding and critical thinking, the text is designed to support a course in CCT, supplement related study, and guide undergraduate and postgraduate students in writing a CCT-related dissertation/thesis. It is the go-to text for anyone who is curious about, new to CCT, or looking for an integrative compendium of CCT research and its implications. Eric J. Arnould is Emeritus Professor of Marketing at the Aalto University Business School, Finland. Craig J. Thompson is the Churchill-Bascom Professor of Marketing at the University of Wisconsin-Madison, USA. David Crockett is Professor of Marketing at the University of Illinois Chicago, USA. Michelle F. Weinberger is Associate Professor at the Medill School of Journalism, Media, Integrated Marketing Communications at Northwestern University, Illinois, USA. |
| california pizza kitchen history: Pizza Barbara Caracciolo, 2023-07-11 From focaccias to pan pizza and the deep-dish delight of Chicago-style, Pizza: The Ultimate Cookbook will capture your taste buds and your imagination. Did you know that a person who makes pizza is known as a pizzaiolo? Pizza has a delicious history that travels back to Southern Italy, to at least the 10th century, where the term was first recorded. Since then, pizzaiolos developed unique flavors throughout time until pizza has become the staple we know today. This is the definitive guide to pizzas and flatbreads worldwide and features: More than 300 delicious recipes made for every palate Over 800 pages, this is the perfect gift for the pizza lover in your life Profiles and interviews with world-famous pizza makers will have you craving a slice Delectable recipes will help satiate your cravings and awaken your taste buds to flavor combinations you’ve never tried before: BBQ Chicken Pizza, Teriyaki Salmon Pizza, Pizza with Squid Ink & Seafood, and more Gorgeous, full-color photography brings each slice to life in front of you long before you roll out the dough. With Pizza: The Ultimate Cookbook on hand, you’ll always go back for seconds. |
| california pizza kitchen history: Negotiation Kevin W. Rockmann, Claus W. Langfred, Matthew A. Cronin, 2019-12-12 Negotiation: Moving From Conflict to Agreement helps students see how negotiation is all around them. Using every day and business examples, authors Kevin W. Rockmann, Claus W. Langfred, and Matthew A. Cronin explain how to negotiate with an emphasis on when and why to use certain tactics and approach. Focusing on the psychology of negotiation levers such as reciprocity, uncertainty, power, and alternatives, the text helps students understand all the ways they can negotiate to create value. Packed with practical advice, integrated coverage of ethics, cases, and role-playing exercises, this compelling new text takes an applied approach to negotiation, allowing students to gain confidence and experience as they practice honing their own negotiation skills. Included with this title: The password-protected Instructor Resource Site (formally known as SAGE Edge) offers access to all text-specific resources, including a test bank and editable, chapter-specific PowerPoint® slides. |
| california pizza kitchen history: The Pizza Therapy Pizza Book Albert Grande, 2018-06-16 If you love eating pizza, you are going to love making pizza... You Will Learn How to Have Family Fun*, Save Tons of Money, and Make Pizza Learn easy step by step methods to make pizza. Book explains the notion of Pizza Therapy and why pizza is much more than just flour, salt, yeast, and water. Describes ingredients you should use, pizza tools and how to use them. Also includes several bonus recipes of well-known pizza masters. Recipes are clearly explained, with simple methods to make homemade pizza. Various recipes for all tastes. After reading this book you will be making pizza for friends and family. Innovative fresh recipes as well as some standard recipes. After going through this book you will become a certified Pizza Therapist! The Pizza Therapy Pizza Book: -You can discover to make incredible pizza from scratch -You don't even need to know how to make dough! -You don't even have to make the dough. (If you don't want to make the dough, I'll tell you where to get it). -Pizza secrets will be revealed and explained to you. -Easy step by step instructions. -Discover homemade pizza recipes You will make an amazing pizza! My website Pizza Therapy has been mentioned in three books about pizza: Peter Reinhart's American Pie, Ed Levine's A Slice of Heaven and Jeff Ruby and Penny Pollacks' Everybody Loves Pizza In addition, Pizza Therapy has been discussed on television shows, newspapers, magazines, and the Internet. I was even featured in my local paper the Honolulu Advertiser. I attend Pizza Expo every year in Las Vegas. I have interviewed some of the greatest pizza makers in the world. My YouTube Channel: Pizza Therapy has gotten over 1 1/2 million views. I know a bit about pizza. You get the picture. I have incorporated my pizza making skills as a teacher with Special Needs students as well as other students. Through it all, I had lots of fun and learned a little bit about myself after each demonstration. I discovered my passion for pizza. I want to transfer some of that pizza passion to you. The Pizza Therapy Pizza Book was great and the directions were very easy to follow. The pizza turned out great and all your tips were very helpful. Pizza Therapy is the greatest. THANK YOU. Thomas -You will have so much fun, you will not believe it! -You will discover the inside secrets of making dough and pizza -You will discover how to make pizza on a grill -You will unlock the secrets to save big money on cooking and pizza tools -Your life will change: pizza is healthy for your heart and for your soul -You will share the magic of pizza with friends and family. -You will have your own homemade pizza to share with your family, your friends, your people. The information contained in The Pizza Therapy Pizza Book is not available at pizzatherapy.com Today, we are all interested in saving money: How much does pizza cost? $20.00, $25.00, $30.00 More? When you make your own pizza, the days of paying for pizza will be over! |
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