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Grain Brain Cookbook: More Than 150 Life-Changing Gluten-Free Recipes to Transform Your Health
by David PerlmutterDr David Perlmutter's groundbreaking bestseller Grain Brain revolutionized the way we think about our health, exposing the devastating effects of wheat, sugar, and carbs on the brain. By eating the right foods, you can spur the growth of new brain cells and take control of your "smart genes." THE GRAIN BRAIN COOKBOOK presents more than 150 delectable recipes that keep your brain vibrant and sharp while dramatically reducing your risk for debilitating neurological diseases as well as relieving more common, everyday conditions. Offering a range of delicious options for breakfast, lunch, dinner and snack, Dr Perlmutter equips you with the tools you need to build a gluten-free diet full of wholesome, flavorful, easy-to-make meals.
Grain Brain: The Surprising Truth about Wheat, Carbs, and Sugar - Your Brain's Silent Killers
by David PerlmutterGround breaking research on how gluten is damaging our minds - Sunday Times StyleRenowned neurologist Dr David Perlmutter, blows the lid off a topic that's been buried in medical literature for far too long: gluten and carbs are destroying your brain.And not just unhealthy carbs, but even healthy ones like whole grains can cause dementia, ADHD, anxiety, chronic headaches, depression, and much more.Dr Perlmutter explains what happens when the brain encounters common ingredients in your daily bread and fruit bowls, why your brain thrives on fat and cholesterol, and how you can spur the growth of new brain cells at any age. He offers an in-depth look at how we can take control of our 'smart genes' through specific dietary choices and lifestyle habits, demonstrating how to remedy our most feared maladies without drugs.With a revolutionary 30-day plan, GRAIN BRAIN teaches us how we can reprogram our genetic destiny for the better.
Grain Brain: The Surprising Truth about Wheat, Carbs, and Sugar - Your Brain's Silent Killers
by David PerlmutterDr David Perlmutter's #1 New York Times bestseller about the devastating effects of gluten, sugar, and carbs on the brain and body - updated with the latest nutritional and neurological science.When Grain Brain was published in 2013, Dr Perlmutter kick-started a revolution. Since then, his book has been translated into 30 languages, and more than 1.5 million readers have been given the tools to make monumental life-changing improvements to their health. They've lost weight, banished anxiety and depression, reduced or eliminated chronic conditions, and taken proactive steps to safeguard themselves against cognitive decline and neurological disease - all without drugs. In this fully revised, 5-year anniversary edition, Dr Perlmutter builds on his mission. Drawing on the latest developments in scientific research, which have further validated his recommendations, he explains how the Grain Brain program boosts the brain, shows the benefits of using fat as a main fuel source, and puts forth the most compelling evidence to date that a non-GMO, gluten-free, and low-carb diet is crucial for cognitive function and long-term health.Featuring up-to-date data and practical advice based on leading-edge medicine, including modified guidelines for testing and supplements, plus a wealth of new recipes, Grain Brain empowers you to take control of your health like never before and achieve optimal wellness for lifelong vitality.(P)2013 Hachette Audio
Grain Brain: The Surprising Truth about Wheat, Carbs, and Sugar--Your Brain's Silent Killers
by David Perlmutter Kristin LobergDr. Perlmutter's #1 New York Times bestseller about the devastating effects of gluten, sugar, and carbs on the brain and body -- updated with the latest nutritional and neurological scienceWhen Grain Brain was published in 2013, Dr. Perlmutter kick-started a revolution. Since then, his book has been translated into thirty languages, and more than 1.5 million readers have been given the tools to make monumental life-changing improvements to their health. They've lost weight, banished anxiety and depression, reduced or eliminated chronic conditions, and taken proactive steps to safeguard themselves against cognitive decline and neurological disease -- all without drugs. In this fully revised, five-year-anniversary edition, Dr. Perlmutter builds on his mission. Drawing on the latest developments in scientific research, which have further validated his recommendations, he explains how the Grain Brain program boosts the brain, shows the benefits of using fat as a main fuel source, and puts forth the most compelling evidence to date that a non-GMO, gluten-free, and low-carb diet is crucial for cognitive function and long-term health.Featuring up-to-date data and practical advice based on leading-edge medicine, including modified guidelines for testing and supplements, plus a wealth of new recipes, Grain Brain empowers you to take control of your health as never before and achieve optimal wellness for lifelong vitality.
Grain Mains: 101 Surprising and Satisfying Whole Grain Recipes for Every Meal of the Day
by Bruce Weinstein Mark ScarbroughA long-overdue cookbook that takes whole grains from "good for you" side dish to sophisticated and satisfying main course. We all know that choosing whole grains over processed ingredients is better for our health, yet the likes of millet, quinoa, and barley are still stuck on the culinary sidelines. Bruce Weinstein and Mark Scarbrough bring these unheralded culinary superstars to the center of the plate, with more than 100 recipes showing that their range of textures and flavors is greater than any other food group, they're incredibly versatile, they're economical, and they can anchor a meal. Readers will be surprised at how easily and creatively whole grains can be used as the base for breakfast, dessert, and elegant entrees: Baked Barley Grits with Apples and Sausage will far outdo the standard cornmeal; and Millet Burgers with Olives, Sun-dried Tomatoes, and Pecorino won't leave anyone missing the meat. Tips on quick-cooking grains or precooking ahead of time make cooking with these hearty staples practical for weeknights, and many are appropriate (or can be modified) for vegetarian and vegan diets. Grain Mains is a modern manifesto for whole grains, with inventive and tantalizing recipes.
Grain Power
by Patricia Green Carolyn HemmingFrom the authors of the wildly popular Quinoa Revolution, new recipes using gluten-free supergrains! Grain Power makes it simple to include a variety of delicious gluten-free ancient grains in your everyday meals. Ancient grains are ideal for people with food allergies or gluten intolerances and for those looking for delicious, nutrient-rich grains for a healthy lifestyle. Packed with lots of variety and unique flavors, these recipes feature the popular gluten-free ancient grains amaranth, buckwheat, chia, kaniwa, quinoa, millet, oats, sorghum, and teff. Grain Power is a complete cookbook featuring everything you need to know about cooking these ancient grains, as well as combining them into unique superblends. .
Grain by Grain: A Quest to Revive Ancient Wheat, Rural Jobs, and Healthy Food
by Bob Quinn Elizabeth Waterton Carlisle"A compelling agricultural story skillfully told; environmentalists will eat it up." - Kirkus Reviews When Bob Quinn was a kid, a stranger at a county fair gave him a few kernels of an unusual grain. Years later, it would become the centerpiece of his multimillion dollar heirloom grain company, Kamut International. How Bob went from being a true believer in better farming through chemistry to a leading proponent of organics is the unlikely story of Grain by Grain. Along the way, readers will learn how ancient wheat can lower inflammation, how regenerative agriculture can bring back rural jobs, and how combining time-tested farming practices with modern science can point the way for the future of food.
Grain of Truth
by Stephen YafaA Pollan-esque look at the truth about wheat: meal or menace? No topic in nutrition is more controversial than wheat. While mega-sellers like Grain Brain and Wheat Belly suggest that wheat may be the new asbestos, Stephen Yafa finds that it has been wrongly demonized. His revealing book sets the record straight, breaking down the botany of the wheat plant we've hijacked for our own use, the science of nutrition and digestion, the effects of mass production on our health, and questions about gluten and fiber-- all to point us towards a better, richer diet.Wheat may be the most important food in human history, reaching from ancient times to General Mills. Yafa tours commercial factories where the needs of mass production trump the primacy of nutrition, and reports on the artisan grain revolution. From a Woodstock-like Kneading Conference to nutrition labs to a boutique bakery and pasta maker's workshop in Brooklyn, he also finds that there may in fact be a perfect source of wheat-based nutrition. Its name is sourdough.For readers of Salt Sugar Fat and The Omnivore's Dilemma, Grain of Truth smoothly blends science, history, biology, economics, and nutrition to give us back our daily bread.
Grain of Truth: The Real Case For and Against Wheat and Gluten
by Stephen YafaA Pollan-esque look at the truth about wheat: meal or menace? No topic in nutrition is more controversial than wheat. While mega-sellers like Grain Brain and Wheat Belly suggest that wheat may be the new asbestos, Stephen Yafa finds that it has been wrongly demonized. His revealing book sets the record straight, breaking down the botany of the wheat plant we've hijacked for our own use, the science of nutrition and digestion, the effects of mass production on our health, and questions about gluten and fiber--all to point us toward a better, richer diet. Wheat may be the most important food in human history, reaching from ancient times to General Mills. Yafa tours commercial factories where the needs of mass production trump the primacy of nutrition, and reports on the artisan grain revolution. From a Woodstock-like Kneading Conference to nutrition labs to a boutique bakery and pasta maker's workshop in Brooklyn, he also finds that there may in fact be a perfect source of wheat-based nutrition. Its name is sourdough. For readers of Salt Sugar Fat and The Omnivore's Dilemma, Grain of Truth smoothly blends science, history, biology, economics, and nutrition to give us back our daily bread.From the Hardcover edition.
Grains Are Good for You! (Healthy Foods)
by Gloria KosterBread, cereal, and quinoa . . . These healthy foods are all part of the grain group! In this Pebble Explore book, learn where grains come from, what nutrition they provide, and how they help form a healthy diet. Filled with fantastic facts, including grain alternatives, curious young readers—and report writers—will have plenty to digest.
Grains Are Good for You! (Healthy Foods)
by Gloria KosterBread, cereal, and quinoa . . . These healthy foods are all part of the grain group! In this Pebble Explore book, learn where grains come from, what nutrition they provide, and how they help form a healthy diet. Filled with fantastic facts, including grain alternatives, curious young readers—and report writers—will have plenty to digest.
Grains are Good: 120 Delicious Ways To Cook With Ancient Grains
by James GhillieGrains have always played an important part in a healthy diet, but not everyone knows how to cook with them. Ghillie not only discusses all the grains - their provenance, nutritional benefit, how best to cook them - but showcases 120 international recipes that celebrate them. Start the day with Breakfast Quinoa with Raisins and Honey, take Maki and California Rolls to work for lunch, bake some Lazy Courgette & Sundried Tomato Cornbread at the weekend, create a feast of Fragrant Vegetable Biryani for friends, knock up a bulgar wheat Tabbouleh or Fennel Freekeh Pilav for a quick midweek supper or indulge in a Polenta and Ricotta Berry Torte. Everyone should be eating more of these grains rather than relying on staples like pasta and this book is here to inspire and excite.
Grains as Mains: Modern Recipes Using Ancient Grains
by Jodi Moreno Sarah W. CaronCooking with grains is a flourishing global trend. Ancient grains, such as bulgur wheat, spelt, wheat berries, and teff, are popular for the texture and flavor they bring to dishes, as well as their health benefits. This visually stylish and comprehensive cookbook satisfies today's worldwide appetite for tasty, versatile, and healthy grains, with more than 150 fresh and exciting recipes.Grains as Mains is not a vegetarian cookbook, but the majority of the recipes are meat-free, with suggestions for "choosing your own protein" accompaniments. It features a wide range of recipes, many of which are gluten-free. Where relevant, graphic devices show how to swap your grains for easy recipe variations. With warm and evocative photography and step-by-step techniques, this book takes a fresh approach to cooking with century-old grains.The book is for the adventurous cooks eager to experiment with unusual and exciting ingredients, and health-conscious cooking enthusiasts who are looking for delicious new styles of recipes. Featured grains include cornmeal (polenta), bulgur wheat, quinoa, millet, barley, spelt, wheat berries, amaranth, farro, buckwheat, khorasan wheat (kamut), teff, sorghum, and freekeh.
Grains for Every Season: Rethinking Our Way with Grains
by Martha Holmberg Joshua McFadden&“A gift to readers . . . For McFadden, flavor comes first.&”—Booklist, STARRED REVIEW Joshua McFadden&’s first book, the James Beard Award–winning and perennially bestselling Six Seasons, transformed the way we cook with vegetables. Now he&’s back with a new book that applies his maximalist approach to flavor and texture to cooking with grains. These knock-your-socks-off recipes include salads, soups, pastas, pizzas, grain bowls, breads—and even desserts. McFadden works as intuitively, as surprisingly, as deliciously with whole grains as he does with vegetables. Grains for Every Season will change the way we cook with barley, brown rice, buckwheat, corn, millet, oats, quinoa, rye, wheat (bulgur, farro, freekeh, spelt, wheat berries, and whole wheat flour), and wild rice. The book&’s 200 recipes are organized into chapters by grain type, unlocking information on where each one comes from, how to prepare it, and why the author—the multi-award-winning chef/owner of Ava Gene&’s in Portland—can&’t live without it. McFadden uses grains both whole and milled into flour. The many gluten-free recipes are clearly designated. McFadden reveals how each grain can be used in both savory and sweet recipes, from Meat Loaf with Barley and Mushrooms to Peanut Butter–Barley Cookies; from Buckwheat, Lime and Herb Salad to Buckwheat Cream Scones. He folds quinoa into tempura batter to give veggies extra pop and takes advantage of the nutty flavor of spelt flour for Cast-Iron Skillet Spelt Cinnamon Rolls. Four special foldout sections highlight seasonal variations on grain bowls, stir-fries, pizzas, pilafs, and more, to show how flexible and satisfying cooking with grains can be.
Grand Forks: A History of American Dining in 128 Reviews
by Marilyn HagertyOnce upon a time, salad was iceberg lettuce with a few shredded carrots and a cucumber slice, if you were lucky. A vegetable side was potatoes—would you like those baked, mashed, or au gratin? A nice anniversary dinner? Would you rather visit the Holiday Inn or the Regency Inn? In Grand Forks, North Dakota, a small town where professors moonlight as farmers, farmers moonlight as football coaches, and everyone loves hockey, one woman has had the answers for more than twenty-five years: Marilyn Hagerty. In her weekly Eatbeat column in the local paper, Marilyn gives the denizens of Grand Forks the straight scoop on everything from the best blue plate specials—beef stroganoff at the Pantry—to the choicest truck stops—the Big Sioux (and its lutefisk lunch special)—to the ambience of the town's first Taco Bell. Her verdict? "A cool pastel oasis on a hot day."No-nonsense but wry, earnest but self-aware, Eatbeat also encourages the best in its readers—reminding them to tip well and why—and serves as its own kind of down-home social register, peopled with stories of ex–postal workers turned café owners and prom queen waitresses. Filled with reviews of the mom-and-pop diners that eventually gave way to fast-food joints and the Norwegian specialties that finally faded away in the face of the Olive Garden's endless breadsticks, Grand Forks is more than just a loving look at the shifts in American dining in the last years of the twentieth century—it is also a surprisingly moving and hilarious portrait of the quintessential American town, one we all recognize in our hearts regardless of where we're from.
Grand Rapids Food: A Culinary Revolution (American Palate)
by Lisa Rose StarnerGrand Rapids' food scene is bursting with local flavor. Farmers, teachers, chefs and activists are taking back their foodways and serving up the fresh, healthful fruits of their labor. Author Lisa Rose Starner captures the essence of the growing food movement in Grand Rapids and the rugged individuals who are tilling the soil, growing food and launching successful food businesses while powering community change--one garden, one backyard, one block, one store, one plate of food, cup of coffee and mug of beer at a time.
Grand-Maman's Recipes: Traditional Recipes from Quebec
by Yves Patrick BeaullieuRecipes from Quebec that include everything from breakfast delights to stews, fish, and savory appetizers. Highlights include Quebec-style ratatouille, casserole surprise (Jecréquoui) and ouananiche, a type of Atlantic salmon. "Grand-Maman" offers her own dishes and also adds family recipes such as ribs in maple syrup, meringue cake, and peanut butter cookies!
Grandbaby Cakes: Modern Recipes, Vintage Charm, Soulful Memories
by Jocelyn Delk Adams Foreword by Carla HallGrandbaby Cakes: Modern Recipes, Vintage Charm, Soulful Memories is the debut cookbook from sensational food writer, Jocelyn Delk Adams. Since founding her popular recipe blog Grandbaby Cakes in 2012, Adams has been putting fresh twists on old favorites. Adams has earned praise from critics and the adoration of bakers both young and old for her easygoing advice, rich photography, and the heartwarming memories she shares of her family’s generations-old love of baking. As a child, Adams and her family would routinely embark on the ten-hour journey from their home in Chicago to Winona, Mississippi. There, she would watch her grandmother, affectionately nicknamed Big Mama, bake and develop delicious, melt-in-your-mouth desserts. From blooming tree-picked fruit to farm-raised eggs and fresh-churned butter, Big Mama used what was readily available to invent completely original treats. Adams treasured the moments when her mother, aunt, and Big Mama would bring her into the kitchen to let her dabble in the process as a rite of passage. Big Mama’s recipes became the fabric of their family heritage. Grandbaby Cakes is Adams’s love note to her family, thanking those who came before and passing on this touching tradition with 50 brilliant cakes. Grandbaby Cakes pairs charming stories of Big Mama’s kitchen with recipes ranging from classic standbys to exciting adventures--helpfully marked by degree of difficulty--that will inspire your own family for years to come. Adams creates sophisticated flavor combinations based on Big Mama’s gorgeous centerpiece cakes, giving each recipe something familiar mixed with something new. From pound cakes and layer cakes to sheet cakes and "baby" cakes (cupcakes and cakelettes), Grandbaby Cakes delivers fun, hip recipes perfect for any celebration. Readers will love this cookbook for its eclectic and bold recipes steeped in equal parts warm Southern charm and fresh Midwestern flavors. Not only will home bakers be able to make staples like yellow cake and icebox cake exactly how their grandmothers did, but they’ll also be preparing impressive innovations, like the Pineapple Upside-Down Hummingbird Pound Cake and the Fig-Brown Sugar Cake. Grandbaby Cakes is a collection for both new-aged and traditional bakers, but mostly it’s for anyone who wants a fresh, modern take on classic recipes as well as cakes full of heart and soul.
Grandes historias de la cocina argentina
by Daniel BalmacedaEste libro es el resultado de la extraordinaria investigación y rescate de más de un centenar de recetarios de todos los tiempos. Después del éxito de La comida en la historia argentina, Daniel Balmaceda continuó rastreando e indagando sobre las costumbres desconocidas de la cocina y la mesa de los argentinos. ¿Cómo comíamos antes de la industrialización de los alimentos? El aplauso se pedía para la asadora, porque hubo un tiempo en que el asado fue cosa de mujeres. Y si bien no inventamos el dulce de leche, podemos otorgarnos el hallazgo de la provoleta y la tira de asado. No todos los gauchos comían carne, la historia desconocida del jinete vegetariano que seguía una estricta dieta a base de verduras lo demuestra. Los famosos scones de Victoria Ocampo en San Isidro. El fanatismo de Sarmiento por los pepinos. La relación de Borges con el sushi. El café que tomó San Martín al pie de la Cordillera. La pasión de Rivadavia por la miel. Juan Martín de Pueyrredón y sus platos exóticos. ¿Qué almorzó Belgrano durante las invasiones inglesas? ¿E Yrigoyen minutos antes de asumir su presidencia? ¿Qué comieron los gobernadores que suscribieron el acuerdo de San Nicolás en 1852? ¿Qué platos se sirvieron para agasajar a Carlos Pellegrini en 1880? ¿Cuál era el trago preferido de cada presidente? ¿Por qué estaba mal visto comer huevos por la noche? ¿En qué período se servía pescado como paso previo al postre? ¿Por qué las damas se peleaban con sus cocineros por el uso del ajo? ¿Cuántos pasos tenían las comidas del período de la Revolución de Mayo o de la Belle Époque? ¿Qué presidente instaló la costumbre del té a las cinco de la tarde? ¿Por qué los pasteles de carne dulce eran más populares que las empanadas? Repleto de recetas y anécdotas inéditas, Grandes historias de la cocina argentina recupera los hábitos culinarios de nuestro país. Un libro más de la biblioteca Balmaceda, el divulgador de historia más importante de la Argentina.
Grandes recetas para cocinas pequeñas
by Marta CarniceroDeliciosas y originales recetas para cocinas pequeñas. Platos que se preparan con pocos ingredientes de forma fácil y sin ensuciar mucho. Preparaciones básicas y cocina de recursos para los que tienen poco tiempo. Recetas para uno, dos y cuatro comensales. Tener una cocina pequeña no significa que tengamos que cocinar poco ni comer mal. Es innegable que hay recetas más adecuadas que otras: es conveniente preparar platos con pocos ingredientes, de forma fácil y sin ensuciar muchos utensilios. En este libro encontraréis muchas recetas de este tipo. También algún plato un poco más laborioso, porqué tener una cocina pequeña no debe estar reñido con hacer un «extra» de vez en cuando, si el plato lo merece y contamos con tiempo y ganas. Cuando no disponemos de mucho espacio, es fundamental organizarse. Por esa razón Marta Carnicero propone un amplio apartado dedicado a recursos para surtir la cocina y ofrece recetas de preparados básicos y versátiles, muchas de las cuales se pueden elaborar con antelación y conservar en el frigorífico o en el congelador. Algunas de les recetas que presenta están pensadas para una persona; otras, para dos, y otras (las más festivas, o más adecuadas para compartir o invitar) para cuatro comensales. Deliciosas recetas para comer bien, de forma variada y sin complicaciones.
Grandes éxitos de la cocina para impostores: Recetas de cocina con latas y congelados para cocinar como un verdadero chef
by Falsarius ChefLas mejores recetas de Falsarius Chef, el cocinero más perseguido por los puristas de la cocina. Un delincuente para ellos, un héroe para los que no tenemos tiempo para cocinar y estamos cansados del sándwich de pavo. ¿Qué demonios es esto de la cocina impostora? Es la forma de guisar que cambiará tu vida. Una cocina que se hace con latas, botes, congelados y las tres cosillas que puedes encontrar en el súper de la esquina, y que está al alcance de cualquiera, por torpe que sea en los fogones. Una cocina tan fácil que lo único que se necesita para practicarla es hambre. En este libro molón y pinturero se pueden encontrar las recetas impostoras más exitosas: una astuta selección de gozosos arroces que siempre salen bien, rotundos guisotes de abuela que se hacen en diez minutos, recetas de pescado que no puede ser más fresco porque está recién salido de la lata, asados de carne que sorprenden de lo aparentes que quedany deliciosos postres de esos tan calóricos y tentadores que te arruinan la operación bikini con sólo mirar las fotos. Un disfrute al alcance de cualquiera que te permitirá chulearte con los amigos, dar en las narices a esa cuñada pelmaza que siempre se reía de tu torpeza culinaria y regodearte en tus éxitos gastronómicos, henchido de orgullo y autosuficiencia, al descubrir que por fin eres capaz de comer rico y bien sin los tuppers de mamá.
Grandi Vini: An Opinionated Tour of Italy's 89 Finest Wines
by Joseph BastianichJoseph Bastianich is steeped in Italian wines like no one else. Not only is he the co-owner, with Mario Batali, of some of America's premier Italian restaurants, but he also produces wine on four separate estates three in Italy and is responsible for bringing Eataly, the groundbreaking artisanal Italian food and wine marketplace, to New York. His thoughtfully honed list of favorite wines makes for a fascinating journey that brings Italian wines to life. Grandi Vini introduces readers to the greatest wines in Italy by bringing them to the vineyards and introducing the winemakers behind the bottles. More than simply appealing to the palate, the wines on Joe's list have made an impact on the industry. In Central Italy, he recommends a stunning Sangiovese in Emilia Romagna, produced at San Patrignano, the largest drug rehabilitation center in Europe. The island of Sicily is typically known for bulk commercial wine; but now, in the unique terroir of Mount Etna, wine lovers can discover the perfectly fresh, dry white Pietramarina, produced by the forward-thinking Benati family. And we can't forget the great Barolos. Bastianich selects a specific list of wines from this legendary production region some of which come from family outfits, like Barolo Rocche dell'Annunziata Riserva of Paolo Scavino, by the son of the winery's founder; and others that have emerged only recently, like the Barolo Cannubi Boschis made by Luciano Sandrone, a winemaker who only started producing great wine in the 1990s. Grandi Vini also includes a wine list in the back of the book that shares vinification, production, and website information for every wine. With lovely hand-illustrated maps locating the wineries in their various regions, Grandi Vini is a rich exploration of eighty-nine Italian wines that rank among the world's best a wonderful read for any wine enthusiast.
Grandma Can You Teach Me?
by Jacqui ErtischekTeach me to dance, to cook and to sew. Teach me to fish and help me to grow. This is a wonderful story of a young girl staying for the day with her grandma. Grandparents and Grandchildren all over the world will understand and appreciate the love and joy of spending time with each other.
Grandma Grace's Southern Favorites: Very, Very Old Recipes Adapted for a New Generation
by Marty DavidsonIn this unique and charming cookbook, Marty Davidson takes more than 100 delicious Southern recipes that were prepared by her grandmother over a fireplace in the 1800s and adapts them for today's modern appliances. Accompanying the recipes are charming and funny tales of Grandma Grace's family and some of her favorite tips on everyday living. This cookbook will fill your belly with recipes for foods such as Watermelon Syrup, Aunt Hattie Mae's Onion Pie in Cracklin' Pastry, Grandma's Sweet Potato Pone, Milk Soup, Chicken and Cloud-Tender Dumplin's, Molasses Pull Candy, and Maudie's Reception Cookies. It will also fill your heart with joy with stories about relatives Aunt Gussie, Aunt Hattie, Cousin Viola and her bachelor son, Cousin Effy, Cousin Pearl, Aunt Maudie and her jilted daughter, and Aunt Lillie Mae's 325 pound daughter.
Grandma Lena's Big Ol' Turnip
by Denia Lewis HesterGrandma Lena grows a turnip so big that it takes her entire family to pull it up, and half of the town to eat it.