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The New Chicago Diner Cookbook (Meat-Free Recipes from America's Veggie Diner)
List Price:
$19.95
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Product Details
Author:
Jo A. Kaucher, Kat Barry, Chicago Diner Crew, Del Nakamura
Format:
Paperback
Pages:
180
Publisher:
Agate Publishing (December 10, 2013)
Language:
English
ISBN-13:
9781572841543
ISBN-10:
1572841540
Weight:
18.4oz
Dimensions:
9" x 8"
Case Pack:
28
File:
PGW-LEGATO-Metadata_Only_Publishers_Group_West_Customer_Group_Metadata_20250917130142-20250917.xml
Folder:
PGW
As low as:
$15.36
List Price:
$19.95
Publisher Identifier:
P-PER
Discount Code:
A
Audience:
General/trade
Country of Origin:
China
Pub Discount:
65
Imprint:
Agate Midway
Overview
Thirty years after opening, the Chicago Diner is still the Windy City's premier vegetarian eatery, now with two locations and a national fan base. In honor of this momentous anniversary, the Chicago Diner is releasing this new cookbook, reflecting the wealth of new recipes, vegetarian and vegan dining sensibilities, and anecdotes from the kitchen of this award-winning foodie favorite.
In an attempt to eat healthier, Mickey Hornick became a regular at a local hippie haunt, the Breadshop Kitchen, where Jo Kaucher baked bread. One day, Hornick quit his job and took a position in Kaucher's kitchen as a dishwasher, despite his rudimentary knowledge of vegetables and warnings that the restaurant would soon go under. While Hornick and Kaucher were unable to save the Breadshop, they reunited to found the Chicago Diner.
Predating the exponential growth of veggie-friendly dining in the 1990s and 2000s, the Chicago Diner set an example of how a successful vegetarian restaurant could thrive, even in meat-and-potatoes cities like Chicago. The Chicago Diner is a staple of the city's culinary scene, earning a Michelin Guide recommendation as well as numerous local and national accolades.
In an attempt to eat healthier, Mickey Hornick became a regular at a local hippie haunt, the Breadshop Kitchen, where Jo Kaucher baked bread. One day, Hornick quit his job and took a position in Kaucher's kitchen as a dishwasher, despite his rudimentary knowledge of vegetables and warnings that the restaurant would soon go under. While Hornick and Kaucher were unable to save the Breadshop, they reunited to found the Chicago Diner.
Predating the exponential growth of veggie-friendly dining in the 1990s and 2000s, the Chicago Diner set an example of how a successful vegetarian restaurant could thrive, even in meat-and-potatoes cities like Chicago. The Chicago Diner is a staple of the city's culinary scene, earning a Michelin Guide recommendation as well as numerous local and national accolades.
