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The Labor of Lunch: Why We Need Real Food and Real Jobs in American Public Schools (California Studies in Food and Culture #70)
by Jennifer E. GaddisThere’s a problem with school lunch in America. Big Food companies have largely replaced the nation’s school cooks by supplying cafeterias with cheap, precooked hamburger patties and chicken nuggets chock-full of industrial fillers. Yet it’s no secret that meals cooked from scratch with nutritious, locally sourced ingredients are better for children, workers, and the environment. So why not empower “lunch ladies” to do more than just unbox and reheat factory-made food? And why not organize together to make healthy, ethically sourced, free school lunches a reality for all children? The Labor of Lunch aims to spark a progressive movement that will transform food in American schools, and with it the lives of thousands of low-paid cafeteria workers and the millions of children they feed. By providing a feminist history of the US National School Lunch Program, Jennifer E. Gaddis recasts the humble school lunch as an important and often overlooked form of public care. Through vivid narration and moral heft, The Labor of Lunch offers a stirring call to action and a blueprint for school lunch reforms capable of delivering a healthier, more equitable, caring, and sustainable future.
The Lactose-Free Cookbook
by Sheri UpdikeThe first major lactose-free cookbook for millions of people worldwide who are lactose intolerant.
The Lady & Sons Just Desserts: More than 120 Sweet Temptations from Savannah's Favorite Restaurant
by Paula DeenBestselling author and Food Network star of Paula&’s Home Cooking, Paula Deen, shares delicious dessert recipes from her world-famous restaurant, Savannah&’s The Lady & Sons.As the queen of Savannah&’s The Lady & Sons restaurant and star of the Food Network shows Paula&’s Home Cooking, Paula&’s Party, and Paula&’s Best Dishes, Paula Deen knows how to please a hungry crowd. In The Lady & Sons Just Desserts, Paula shares the down-home recipes that made her famous. Recipes include: -Her signature Gooey Butter Cake (with luscious variations) -Peach Cobbler -Turtle Cake -Sweet Baby Carrot Cake -Lemon Curd Pudding -Pecan Dreams -And more! These sensational delights are sure to be a hit everyone will enjoy!
The Lady & Sons Savannah Country Cookbook
by Paula DeenFrom one of the most frequently visited restaurants in Savannah, The Lady & Sons, comes this collection of down-home Southern family favorites. Paula H. Deen, the owner and proprieter, has created a friendly cookbook filled with hundreds of quick and easy recipes. Perfect for home entertainment, family picnics, or Sunday dinners, The Lady & Sons Savannah Country Cookbook completes any kitchen. "I tell Savannah-bound friends that if they want a short course in the meaning of Southern cooking--the flavors, the ambience, indeed the very heart of Southern cooking--they should drop in at The Lady & Sons."--from the introduction by JOHN BEHRENDT, author of Midnight in the Garden of Good and Evil" The recipes in this book are so wonderful, I almost ate the book!"--FANNIE FLAGG, author of Fried Green Tomatoes at the Whistle Stop Cafe. From the Trade Paperback edition.
The Lady & Sons, Too!: A Whole New Batch of Recipes from Savannah
by Paula H. DeenThe Lady & Sons, Too! is a brand-new collection of recipes from Paula Deen, owner of Savannah's Lady & Sons restaurant and one of QVC's all-time bestselling cookbook authors. In addition to featuring 315 new Southern recipes, this book has thirty-two more helpful kitchen hints from "the Lady" and a whole new chapter featuring introductions and recipes from some of Paula's friends in Savannah, including three recipes from John Berendt's mother! The Lady & Sons, Too! makes a tempting addition to any cookbook collection or a great gift for friends.From the Trade Paperback edition.
The Lagasse Girls' Big Flavor, Bold Taste--and No Gluten!: 100 Gluten-Free Recipes from EJ's Fried Chicken to Momma's Strawberry Shortcake
by Jessie Lagasse Swanson Jilly LagasseWhen you have to give up gluten, either for yourself or a family member, you may think you have to say good-bye to all of the comforting foods you love. It's hard enough adopting a new way of eating, but the idea of giving up your favorite fried chicken, mac 'n' cheese, or oatmeal raisin cookies is downright unfair and intimidating (and if your kids are the ones diagnosed, it can be even more difficult!). It's a story Jilly and Jessie Lagasse know well. With a father famous for his bold Creole cuisine, Jilly and Jessie grew up loving rich foods full of big flavor. When they learned they both had to eliminate gluten, the Lagasse girls made it their mission to demonstrate that "gluten-free" doesn't have to mean "flavor-free. " After years of gluten-free eating and experimentation, they're here to help you re-create classic recipes and all-time favorites made without gluten--without sacrificing any of the signature flavors that make them so irresistible. Using everyday ingredients you can find at most grocery stores, Jilly and Jessie share recipes for breakfasts, lunches (including hearty salads and soups), appetizers, mains, and, of course, scrumptious desserts. With dairy-free and quick-and-easy options as well, Jilly and Jessie make gluten-free eating simple and extraordinarily delicious--whether you're cooking for one or two, hosting a family get-together, or feeding the whole Little League team.
The Lahey Clinic Guide to Cooking Through Cancer: 100+ Recipes for Treatment and Recovery
by Lahey ClinicFrom one of the nation's leading cancer centers, a bright, flavorful cookbook to help patients and their caregivers. Just as it changes your physical condition and alters your mental outlook, cancer and its treatment will transform how you eat. Having a meal takes on new meaning and presents a new set of challenges. Dr. Keith Stuart, head of oncology at the world-renowned Lahey Clinic, along with Corrine Zarwan, MD, and the team at the Sophia Gordon Cancer Center understand well the difficulty their patients have in determining the kind of food they feel like eating and what will combat particular symptoms they may be experiencing. With recipes thoroughly tested by Dr. Stuart, Dr. Zarwan, and on-staff physicians, nurses, and nutritionists, Cooking Through Cancer is designed to address the most common symptoms of someone undergoing treatment--dry mouth, constipation, diarrhea, weight loss or excessive weight gain--and is organized and coded for easy identification of the right recipe for each need. Cooking Through Cancer is the first cookbook conceived of and produced by the team of a comprehensive cancer center that focuses on the nutritional needs of cancer patients. More than serving as a helpful reference guide for patients, this book is about finding enjoyment in something--good food--that cancer frequently ruins for people, and these meals are valuable tools for asserting control over that single, important aspect of your life and health.
The Lake Michigan Cottage Cookbook: Door County Cherry Pie, Sheboygan Bratwurst, Traverse City Trout, and 115 More Regional Favorites
by Amelia LevinThis collection of 118 recipes captures the evocative food experiences of the Lake Michigan region, an ultimate vacation destination with hundreds of miles of shoreline and rich food traditions reflecting the bounty of the area’s farms and the lake’s daily catch. Recipes include Helen Suchy’s Apple Cake from Door County, Homemade Sheboygan-Style Bratwurst, Chicago’s HBFC Original Fried Chicken Sandwich, Beach House Cheesy Potatoes from Northwest Indiana, and The Cook’s House Crispy Skinned Lake Trout from Traverse City. Delightful photographs of cottage life and classic destinations, along with profiles of favorite food purveyors, bring the lakeshore’s flavors and charm to you year-round, wherever you are. This publication conforms to the EPUB Accessibility specification at WCAG 2.0 Level AA.
The Land Where Lemons Grow: The Story of Italy and Its Citrus Fruit
by Helena AttleeA unique culinary adventure through Italian history The Land Where Lemons Grow is the sweeping story of Italy's cultural history told through the history of its citrus crops. From the early migration of citrus from the foothills of the Himalayas to Italy's shores to the persistent role of unique crops such as bergamot (and its place in the perfume and cosmetics industries) and the vital role played by Calabria's unique Diamante citrons in the Jewish celebration of Sukkoth, author Helena Attlee brings the fascinating history and its gustatory delights to life. Whether the Battle of Oranges in Ivrea, the gardens of Tuscany, or the story of the Mafia and Sicily's citrus groves, Attlee transports readers on a journey unlike any other.
The Land of Milk and Uncle Honey: Memories from the Farm of My Youth
by Alan Guebert Mary Grace Foxwell"The river was in God's hands, the cows in ours." So passed the days on Indian Farm, a dairy operation on 700 acres of rich Illinois bottomland. In this collection, Alan Guebert and his daughter-editor Mary Grace Foxwell recall Guebert's years on the land working as part of that all-consuming collaborative effort known as the family farm. Here are Guebert's tireless parents, measuring the year not in months but in seasons for sewing, haying, and doing the books; Jackie the farmhand, needing ninety minutes to do sixty minutes' work and cussing the entire time; Hoard the dairyman, sore fingers wrapped in electrician's tape, sharing wine and the prettiest Christmas tree ever; and the unflappable Uncle Honey, spreading mayhem via mistreated machinery, flipped wagons, and the careless union of diesel fuel and fire. Guebert's heartfelt and humorous reminiscences depict the hard labor and simple pleasures to be found in ennobling work, and show that in life, as in farming, Uncle Honey had it right with his succinct philosophy for overcoming adversity: "the secret's not to stop." https://www.youtube.com/watch?v=DooGQqUlXI4&index=1&list=FLPxtuez-lmHxi5zpooYEnBg
The Land of the Five Flavors
by Karen Margolis Thomas O. HöllmannWorld-renowned sinologist Thomas O. Höllmann tracks the growth of Chinese food culture from the earliest burial rituals to today's Western fast food restaurants, detailing the cuisine's geographical variations and local customs, indigenous factors and foreign influences, trade routes, and ethnic associations. Höllmann describes the food rituals of major Chinese religions and the significance of eating and drinking in rites of passage and popular culture. He also enriches his narrative with thirty of his favorite recipes and a selection of photographs, posters, paintings, sketches, and images of clay figurines and other objects excavated from tombs.This history recounts the cultivation of what are probably the earliest grape wines, the invention of noodles, the role of butchers and cooks in Chinese politics, and the recent issue of food contamination. It discusses local crop production, the use of herbs and spices, the relationship between Chinese food and economics, the import of Chinese philosophy, and traditional dietary concepts and superstitions. Höllmann cites original Chinese sources, revealing fascinating aspects of daily Chinese life. His multifaceted compendium inspires a rich appreciation of Chinese arts and culture.
The Land of the Five Flavors: A Cultural History of Chinese Cuisine (Arts and Traditions of the Table: Perspectives on Culinary History)
by Thomas O. HöllmannRenowned sinologist Thomas O. Höllmann tracks the growth of food culture in China from its earliest burial rituals to today's Western fast food restaurants, mapping Chinese cuisine's geographical variations and local customs, indigenous factors and foreign influences, trade routes, and ethnic associations. Höllmann details the food practices of major Chinese religions and the significance of eating and drinking in rites of passage and popular culture. He enriches his narrative with thirty of his favorite recipes and a selection of photographs, posters, paintings, sketches, and images of clay figurines and other objects excavated from tombs.Höllmann's award-winning history revisits the invention of noodles, the role of butchers and cooks in Chinese politics, debates over the origin of grape wines, and the causes of modern-day food contamination. He discusses local crop production, the use of herbs and spices, the relationship between Chinese food and economics, the influence of Chinese philosophy, and traditional dietary concepts and superstitions. Citing original Chinese sources, Höllmann uncovers fascinating aspects of daily Chinese life, constructing a multifaceted compendium that inspires a rich appreciation of Chinese arts and culture.
The Landscape of Global Health Inequity (Integrated Science #22)
by Barbara W. K. SonThis book presents a unique overview of significant disparities in health, which exist within complex and multifaceted contexts across different regions. In the twenty-first century, global health inequity presents substantial health challenges, encompassing diverse and interconnected ramifications across socioeconomic, cultural, and political dimensions. Additionally, it thoroughly explores the interconnected and multifaceted underlying factors that are widespread in developing nations. The book puts forth essential and comprehensive recommendations that call for collaborative efforts at multiple levels, including global, national, and local, to identify and address issues effectively.
The Language of Food: "Mouth-watering and sensuous, a real feast for the imagination" BRIDGET COLLINS
by Annabel Abbs'A sensual feast of a novel, written with elegance, beauty, charm and skill in a voice that is both lyrical and unique' Santa Montefiore Eliza Acton, despite having never before boiled an egg, became one of the world&’s most successful cookery writers, revolutionizing cooking and cookbooks around the world. Her story is fascinating, uplifting and truly inspiring.Told in alternate voices by the award-winning author of The Joyce Girl, and with recipes that leap to life from the page, The Language of Food by Annabel Abbs is the most thought-provoking and page-turning historical novel you&’ll read this year, exploring the enduring struggle for female freedom, the power of female friendship, the creativity and quiet joy of cooking and the poetry of food, all while bringing Eliza Action out of the archives and back into the public eye. &‘I love Abbs&’s writing and the extraordinary, hidden stories she unearths. Eliza Acton is her best discovery yet&’ Clare Pooley'A literary - and culinary - triumph!' Hazel Gaynor &‘Exhilarating to read - thoughtful, heart-warming and poignant, with a quiet intelligence and elegance that does its heroine proud&’ Bridget Collins 'A sumptuous banquet of a book that nourished me and satisfied me just as Eliza Acton&’s meals would have... I adored it' Polly Crosby &‘Wonderful... Abbs is such a good story teller. She catches period atmosphere and character so well&’ Vanessa Nicolson 'Two of my favourite topics in one elegantly written novel - women&’s lives and food history. I absolutely loved it' Polly Russell 'A story of courage, unlikely friendship and an exceptional character, told in vibrant and immersive prose' Caroline Scott &‘Richly imagined and emotionally tender&’ Pen Vogler 'Characters that leap off the page, a fascinating story and so much atmosphere, you feel you're in the kitchen with Eliza - I loved it.' Frances Quinn 'Clever, unsentimental, beautifully detailed and quietly riveting' Elizabeth Buchan, author of Two Women in Rome
The Language of Food: A Linguist Reads the Menu
by Dan Jurafsky2015 James Beard Award Nominee: Writing and Literature category Stanford University linguist and MacArthur Fellow Dan Jurafsky dives into the hidden history of food. Why do we eat toast for breakfast, and then toast to good health at dinner? What does the turkey we eat on Thanksgiving have to do with the country on the eastern Mediterranean? Can you figure out how much your dinner will cost by counting the words on the menu? In The Language of Food, Stanford University professor and MacArthur Fellow Dan Jurafsky peels away the mysteries from the foods we think we know. Thirteen chapters evoke the joy and discovery of reading a menu dotted with the sharp-eyed annotations of a linguist. Jurafsky points out the subtle meanings hidden in filler words like "rich" and "crispy," zeroes in on the metaphors and storytelling tropes we rely on in restaurant reviews, and charts a microuniverse of marketing language on the back of a bag of potato chips. The fascinating journey through The Language of Food uncovers a global atlas of culinary influences. With Jurafsky's insight, words like ketchup, macaron, and even salad become living fossils that contain the patterns of early global exploration that predate our modern fusion-filled world. From ancient recipes preserved in Sumerian song lyrics to colonial shipping routes that first connected East and West, Jurafsky paints a vibrant portrait of how our foods developed. A surprising history of culinary exchange--a sharing of ideas and culture as much as ingredients and flavors--lies just beneath the surface of our daily snacks, soups, and suppers. Engaging and informed, Jurafsky's unique study illuminates an extraordinary network of language, history, and food. The menu is yours to enjoy.
The Language of Food: Through the Lens of East Asian Films and Drama (Routledge Studies in East Asian Translation)
by Jieun Kiaer Loli Kim Niamh CalwayThe Language of Food: Through the Lens of East Asian Films and Drama invites readers into the fascinating world where food culture and language intersect, revealing how each dish communicates beyond mere taste.Through East Asian films and television shows, this book uncovers the rich tapestry of 'food languages' embedded within East Asian cultures. Divided into three parts – Base, Ingredients, and Seasoning – this book provides a structured exploration of this phenomenon. The Base section offers philosophical and historical context, while the Ingredients section delves deeper into specific themes, using examples from film and television drama to illustrate the nuanced communication inherent in food culture. Finally, the book is 'seasoned' with linguistic insights and a practical food words glossary, aiding readers in navigating the intricate verbal and cultural nuances at play. This illuminating resource goes beyond the realm of food itself, offering a profound understanding of how each dish carries its language, enriching communication and deepening cultural connections.This book will captivate students and researchers of East Asian languages, media studies, film studies, food studies, and Korean Wave studies and anyone intrigued by the intricate relationship between food and language.
The Last Bite: A Whole New Approach to Making Desserts Through the Year
by Anna HighamA comprehensive guide to modern desserts that teaches you how to cook, create, structure, and season sweet dishes—and ultimately how to really understand dessert making. &“First and foremost, make it delicious. Your goal is to make even those who &‘don&’t do desserts&’ lick their plate clean. It has to be delicious from first to last bite.&” In this revolutionary book, award-winning pastry chef Anna Higham encourages you to approach making a dessert as you would savory cooking: engaging your senses, tasting, seasoning, and letting your ingredients shine. Exploring ingredients season by season, Anna outlines a repertoire of ways to cook each one to magnify flavor and taste. She shows you how to work with fruit; construct a dessert; and examine seasoning, structure, and texture—helping you really understand the &“how&” and &“why&” of dessert cooking. Featuring over 150 recipes for cakes, jams, mousses, and more, as well as over 45 plated desserts, The Last Bite celebrates seasonal cooking and eating with irresistible, innovative recipes—from fig leaf ice cream in fall to elderflower vinegar meringue in spring. Let Anna blow away your preconceptions about what your desserts can be and taste like with this inspiring, groundbreaking book.
The Last Course: A Cookbook
by Melissa Clark Claudia FlemingA beautiful new edition of &“the greatest dessert book in the history of the world&” (Bon Appétit), featuring 175 timeless recipes from Gramercy Tavern&’s James Beard Award–winning pastry chef. Claudia Fleming is a renowned name in the pastry world, acclaimed for having set an industrywide standard at New York City&’s Gramercy Tavern with her James Beard Award–winning desserts. With The Last Course, dessert lovers everywhere will be able to re-create and savor her impressive repertoire at home. Fleming&’s desserts have won a range of awards because they embody her philosophy of highly satisfying food without pretension, a perfect balance for home cooks. Using fresh, seasonal ingredients at the peak of their flavor, Fleming creates straightforward yet enchanting desserts that are somehow equal to much more than the sum of their parts. She has an uncanny ability to match contrasting textures, flavors, and temperatures to achieve a perfect result—placing something brittle and crunchy next to something satiny and smooth, and stretching the definition of sweet and savory while retaining an elemental simplicity. The Last Course contains 175 mouthwatering recipes that are organized seasonally by fruits, vegetables, nuts, herbs and flowers, spices, sweet essences, dairy, and chocolate. In the final chapter, Fleming suggests how to combine and assemble desserts from the previous chapters to create the ultimate composed desserts. And each chapter and each composed dessert is paired with a selection of wines. Recipes include Raspberry–Lemon Verbena Meringue Cake, Blueberry–Cream Cheese Tarts with Graham Cracker Crust, Cherry Cheesecake Tart with a Red Wine Glaze, Concord Grape Sorbet, Apple Tarte Tatin, Chestnut Soufflés with Armagnac-Nutmeg Custard Sauce, Buttermilk Panna Cotta with Sauternes Gelée, Warm Chocolate Ganache Cakes, and more. Beautifully illustrated with more than eighty photographs throughout, The Last Course is a timeless, one-of-a-kind collection filled with original recipes that will inspire dessert enthusiasts for years to come.Praise for The Last Course &“While I must admit to being particularly partial to Claudia&’s Buttermilk Panna Cotta, every dessert in The Last Course made me salivate. Claudia&’s inspired recipes are so beautifully transcribed that even the most nervous of home cooks will feel comfortable trying them and will be a four-star chef for the day.&”—Daniel Boulud &“The Goddess of New American Pastry.&”—Elle
The Last Diet.: Discover the Secret to Losing Weight - For Good
by Shahroo IzadiReplace shame and guilt with self-compassion to change the way you think about weight lossAuthor Shahroo Izadi presents a new approach losing weight—without ever telling you what or how to eat. In The Last Diet., she shares how the same evidence-based tools she used effectively with her clients who struggle with addiction helped her to lose over a hundred pounds, increase her self-esteem, and transform her habits around food and negative self-talk. Diets often offer quick, short-term fixes and so-called miracle cures, but the real challenge is managing weight and changing habits over a sustained period of time. Everybody's journeys and needs are different: it’s about shifting the way we communicate with ourselves and our bodies every single day, in every aspect of our lives. Shahroo’s revolutionary kindness method gives readers the tools to embrace self-kindness and self-respect and in doing so change the narrative of health. Using a custom-tailored plan, The Last Diet. will help you identify where your unhealthy habits come from, teach you how change them, and show you what to do when you slip up. Shahroo guides you through every step, helping you to draw out your own wisdom and find motivation to change your long-term habits and lose weight – for good.
The Last Hunger Season: A Year in an African Farm Community on the Brink of Change
by Roger ThurowAt 4:00 am, Leonida Wanyama lit a lantern in her house made of sticks and mud. She was up long before the sun to begin her farm work, as usual. But this would be no ordinary day, this second Friday of the new year. This was the day Leonida and a group of smallholder farmers in western Kenya would begin their exodus, as she said, "from misery to Canaan," the land of milk and honey.Africa's smallholder farmers, most of whom are women, know misery. They toil in a time warp, living and working essentially as their forebears did a century ago. With tired seeds, meager soil nutrition, primitive storage facilities, wretched roads, and no capital or credit, they harvest less than one-quarter the yields of Western farmers. The romantic ideal of African farmers--rural villagers in touch with nature, tending bucolic fields--is in reality a horror scene of malnourished children, backbreaking manual work, and profound hopelessness. Growing food is their driving preoccupation, and still they don't have enough to feed their families throughout the year. The wanjala--the annual hunger season that can stretch from one month to as many as eight or nine--abides.But in January 2011, Leonida and her neighbors came together and took the enormous risk of trying to change their lives. Award-winning author and world hunger activist Roger Thurow spent a year with four of them--Leonida Wanyama, Rasoa Wasike, Francis Mamati, and Zipporah Biketi--to intimately chronicle their efforts. In The Last Hunger Season, he illuminates the profound challenges these farmers and their families face, and follows them through the seasons to see whether, with a little bit of help from a new social enterprise organization called One Acre Fund, they might transcend lives of dire poverty and hunger.The daily dramas of the farmers' lives unfold against the backdrop of a looming global challenge: to feed a growing population, world food production must nearly double by 2050. If these farmers succeed, so might we all.
The Last Lobster: Boom or Bust for Maine's Greatest Fishery?
by Christopher WhiteFrom the author of Skipjack & The Melting World comes a mystery: the curious boom in America’s beloved lobster industry and its probable crashMaine lobstermen have happened upon a bonanza along their rugged, picturesque coast. For the past five years, the lobster population along the coast of Maine has boomed, resulting in a lobster harvest six times the size of the record catch from the 1980s—an event unheard of in fisheries. In a detective story, scientists and fishermen explore various theories for the glut. Leading contenders are a sudden lack of predators and a recent wedge of warming waters, which may disrupt the reproductive cycle, a consequence of climate change.Christopher White's The Last Lobster follows three lobster captains—Frank, Jason, and Julie (one the few female skippers in Maine)—as they haul and set thousands of traps. Unexpectedly, boom may turn to bust, as the captains must fight a warming ocean, volatile prices, and rough weather to keep their livelihood afloat. The three captains work longer hours, trying to make up in volume what they lack in price. As a result, there are 3 million lobster traps on the bottom of the Gulf of Maine, while Frank, Jason, and others call for a reduction of traps, which may boost prices. The Maine lobstering towns are among the first American communities to confront global warming, and the survival of the Maine Coast depends upon their efforts.It may be an uphill battle to create a sustainable catch as high temperatures are already displacing lobsters northward toward Canadian waters—out of reach of American fishermen. The last lobster may be just ahead.
The Last Night on the Titanic: Unsinkable Drinking, Dining, and Style
by Veronica Hinke“Veronica Hinke has taken a story that we all know so well and interwoven delicious recipes that are historic and old, but classic and worthy of any modern-day table. She has unearthed a vibrant culinary subtext that often left me breathless and dreamy-eyed. She skillfully captures the magical avor of a fascinating era in our history. Two spatulas raised in adulation.” — CHEF ART SMITH, James Beard award winner, Top Chef Masters contestant, former personal chef to Oprah WinfreyApril 14, 1912. It was an unforgettable night. In the last hours before the Titanic struck the iceberg, passengers in all classes were enjoying unprecedented luxuries. Innovations in food, drink, and de´cor made this voyage the apogee of Edwardian elegance.Veronica Hinke’s painstaking research and deft touch bring the Titanic’s tragic but eternally glamorous maiden voyage back to life. In addition to stirring accounts of individual tragedy and survival, The Last Night on the Titanic offers tried-and-true recipes, newly invented styles, and classic cocktails to reproduce a glittering world of sophistication at sea. Readers will experience: Recipes for Oysters a` la Russe, Chicken and Wild Mushroom Vol-au-Vents, and dozens of other scrumptious dishes for readers to recreate in their own kitchens A rare printed menu from the last first class dinner on the Titanic Drink recipes from John Jacob Astor IV’s luxury hotels, including the original Martini The true story of “The Unsinkable Molly Brown” An extraordinary eyewitness testimony to Captain Edward Smith’s final moments Intimate and captivating stories about select passengers—from millionaires to third class passengers
The Last Noel (An Iris House B&B Mystery #4)
by Jean Hager[from the back cover] "Murder Steals the Scene Peace and goodwill go out the window at Tess Darcy's Community Church in Victoria Springs the minute out-of-town drama professor Sherwood Draper walks in the door. He's been asked to replace the former director of the annual Christmas pageant, and she's furious. The organist is humiliated to be replaced by taped music, and the husband of a parishioner is outraged when he finds Sherwood backstage playing love scenes with his wife. But it turns out to be curtains for the unpopular professor before the show begins. His corpse is found in a dressing room and there's no shortage of suspects with both motive and opportunity. Now it's up to Tess to find out if the irreverent professor has been done in by the fury of a wronged wife or by the righteous indignation of a fellow parishioner willing to commit a deadly sin on sacred grounds." Includes about a half dozen Christmas breakfast, dinner and dessert recipes.
The Last Peach
by Gus GordonGus Gordon's The Last Peach is the story of two indecisive bugs contemplating eating the last peach of the summer in a hilarious picture book about anticipation and expectation. Summer’s almost over, and there’s one peach left. There’s also one big question in the air: Should someone eat it? What if it’s rotten inside?But what if it’s juicy?Should the bug who saw it first get to eat it?Should both bugs share it with their friends?Will anyone eat the peach?! EVER?!?
The Last Schmaltz: A Very Serious Cookbook
by Chris Johns Anthony RoseSCHMALTZ (Yiddish): 1) melted chicken fat. 2) Excessive sentimentality; overly emotional behavior. From one of Toronto's most magnetic chefs and restaurateurs comes a long-awaited cookbook that has just the right amount of schmaltz.Whether you know him as Toronto's King of Comfort Food, the Don of Dupont, or the Sultan of Smoked Meat, a conversation about the food and restaurant scene in Toronto isn't complete without mention of Anthony Rose. From his famous Fat Pasha Cauliflower (which may or may not have caused the Great Cauliflower Shortage of 2016) and Rose and Sons Patty Melt to his Pork Belly Fried Rice and Nutella Babka Bread Pudding, Anthony's dishes have consistently made waves in the culinary community. Now, in his first cookbook, Anthony has teamed up with internationally-renowned food and travel writer Chris Johns to share his most famous recipes and stories.Be amazed by the reactions Anthony received when he ingeniously invented a dish called the "All-Day Breakfast." Thrill at the wonder Anthony felt when, as a young Jewish kid, he tasted the illicit lusciousness of bacon for the first time. Or discover the secret ingredient to the perfect shore lunch on a camping trip (hint: it's foie gras).Often funny, sometimes ridiculous, but always delicious, The Last Schmaltz is a peek into the mind of a much-loved chef at the top of his culinary game.