A la carte. This is a feast for the eyes. Until restaurants became commonplace in the late 1800s, printed menus for meals were rare commodities reserved for special occasions. As restaurants proliferated, the menu became more than just a culinary listing. The design of the menu became an integral pa[...]
Americans love Italian food. From minestrone soup and pasta salad to shrimp scampi and lobster ravioli, satisfying creations from Italian-American kitchens have become all-American fare. In 250 recipes accompanied by fascinating culinary lore, the Marianis celebrate the best of this beloved traditio[...]
Presents the history of Italian food culture, describing its origins as simple fare of the poor to the rise of the well-known and highly rated Italian restaurants of New York City which exist today.[...]
Looks at addiction psychiatry in three sections: Diagnostics, Therapeutics, and New Directions. This title discusses a variety of addiction types (that is: opioid, stimulant, and cannabis). It closes with discussions of emerging trends, systems of care, investigational therapeutics and the role of t[...]