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A History of Camp Cory (Landmarks)
by Bo ShoemakerSummertime memories of Camp Cory are awash in warm emotion. From the Reveille bugle at first light to Taps in the evening, those days were the absolute best. Skippering a K-boat on cool Keuka Lake. Silly songs and skits performed into the night. The boundless nature of genuine friendship. It is hard to explain exactly why that time is so special, how it changes lives forever. This wonderful mystery is revealed here by official Camp Cory historian Bo Shoemaker. So gather around the campfire to reminisce. Just be sure to watch out for the H Man!
A History of Chowder: Four Centuries of a New England Meal (American Palate Ser.)
by Robert S. Cox Jacob WalkerThe evolution of New England&’s famous culinary classic: chowder, in all its mouthwatering varieties—from the authors of Massachusetts Cranberry Culture. New England&’s culinary history is marked by a varying array of chowders. Early forms were thick and layered, but the adaptability of this beloved recipe has allowed for a multitude of tasty preparations to emerge. Thick or thin, brimming with fish or clams or corn, chowder springs up throughout the region in as many distinctive varieties as there are ports of call, yet always remains the quintessential expression of New England cuisine. Food writers and chowder connoisseurs Robert S. Cox and Jacob Walker dish out the history, flavors, and significance of every New Englander&’s favorite comfort food. Includes photos!
A History of Connecticut Wine: Vineyard in Your Backyard (American Palate)
by Eric D. Lehman Amy NawrockiWine has been meticulously crafted in Connecticut ever since colonists discovered wild grapes growing on their land. At first glance the New England climate appears inhospitable for this fastidious fruit but a number of varieties thrive here, including pinot gris, chardonnay, cabernet franc, cayuga white and st. croix. These carefully cultivated grapes have produced wines of unique characteristics and surprising quality. Join local wine enthusiasts Eric D. Lehman and Amy Nawrocki as they explore the intricacies of the region's local blends, the vintners that craft them, and the people who taste them. With vineyards and wineries in every corner of the state you're likely to find one that suits your palate in your backyard
A History of Cookbooks: From Kitchen to Page over Seven Centuries (California Studies in Food and Culture #64)
by Henry NotakerA History of Cookbooks provides a sweeping literary and historical overview of the cookbook genre, exploring its development as a part of food culture beginning in the Late Middle Ages. Studying cookbooks from various Western cultures and languages, Henry Notaker traces the transformation of recipes from brief notes with ingredients into detailed recipes with a specific structure, grammar, and vocabulary. In addition, he reveals that cookbooks go far beyond offering recipes: they tell us a great deal about nutrition, morals, manners, history, and menus while often providing entertaining reflections and commentaries. This innovative book demonstrates that cookbooks represent an interesting and important branch of nonfiction literature.
A History of English Food
by Clarissa Dickson WrightIn this magnificent guide to England's cuisine, the inimitable Clarissa Dickson Wright takes us from a medieval feast to a modern-day farmers' market, visiting the Tudor working man's table and a Georgian kitchen along the way. Peppered with surprises and seasoned with wit, A History of England Food is a classic for any food lover.
A History of Fair Trade in Contemporary Britain: From Civil Society Campaigns To Corporate Compliance
by Matthew AndersonThis book offers an original contribution to the empirical knowledge of the development of Fair Trade that goes beyond the anecdotal accounts to challenge and analyse the trading practices that shaped the Fair Trade model. Fair Trade represented a new approach to global trade, corporate social responsibility and consumer politics.
A History of Food in 100 Recipes
by William SitwellA riveting narrative history of food as seen through 100 recipes, from ancient Egyptian bread to modernist cuisine.We all love to eat, and most people have a favorite ingredient or dish. But how many of us know where our much-loved recipes come from, who invented them, and how they were originally cooked? In A HISTORY OF FOOD IN 100 RECIPES, culinary expert and BBC television personality William Sitwell explores the fascinating history of cuisine from the first cookbook to the first cupcake, from the invention of the sandwich to the rise of food television. A book you can read straight through and also use in the kitchen, A HISTORY OF FOOD IN 100 RECIPES is a perfect gift for any food lover who has ever wondered about the origins of the methods and recipes we now take for granted.
A History of Honey in Georgia and the Carolinas (American Palate)
by April AldrichIn the late 1800s, Georgia and the Carolinas produced millions of pounds of honey and created a lasting legacy within the industry. The uses for the sweet nectar go well beyond flavor. Bee pollination extensively benefits agricultural crops in the area. Elements from the beehive are commonly used in popular cosmetics, medicines and mead. Beekeepers also face serious challenges like Colony Collapse Disorder. Join author and beekeeper April Aldrich as she traces the delectable history of honey and beekeeping throughout the region, from ancient apiaries to modern meaderies and beyond.
A History of North Carolina Wine: From Scuppernong to Syrah (American Palate)
by Alexia Jones HelsleyTake a journey through the long and exciting history of North Carolina grapes and vines. The state's native grapes grew with a wild abandon that uniformly impressed early explorers. Wine production, however, is another story--one with peaks and valleys and switchbacks. Alexia Jones Helsley recounts a tale of promise that was long unfulfilled, of disappointments and success and of competing visions and grapes. These pages speak to those intrigued by the romance of the native muscadines, appreciative of the complex varieties of North Carolina wine and fascinated by the enduring drama of human beings and their dreams. In the Old North State, the highly acclaimed vineyards of today have deep roots in the state's past.
A History of Pacific Northwest Cuisine: Mastodons to Molecular Gastronomy (American Palate Ser.)
by Marc HintonWith a dash of humor and a sprinkling of recipes, culinarian Marc Hinton chronicles the bounty of the Pacific Northwest from the mastodon meals of the earliest inhabitants to the gastronomic revolution of today. In this lively narrative, learn how Oregon's and Washington's chefs have used the region's natural abundance to create a sumptuous cuisine that is stylish yet simple and how winemakers and brewers have crafted their own rich beverage traditions. From potlatches to Prohibition, seafood to sustainability and Lewis and Clark to James Beard, Hinton traces the events and influences that have shaped the Pacific Northwest's edible past and created a delectable fare that has foodies and enophiles from around the world clamoring for a taste.
A History of Philadelphia Sandwiches: Steaks, Hoagies, Iconic Eateries & More (American Palate)
by Mike MadaioTake a Bite of Philadelphia's Storied Sandwich History Philadelphia boasts some of the most delicious original sandwiches and passionate sandwich aficionados. From the classic cheesesteak to the delectable roast pork, the city's cultural and ethnic diversity has resulted in many of America's most established meals between bread. Join author and bona fide sandwich obsessive Mike Madaio as he journeys through the history and eateries behind Philadelphia's most iconic sandwiches and discovers some unsung heroes along the way.
A History of South Carolina Barbeque (American Palate Ser.)
by Lake E. High Jr.&“The guru of &’que . . . [is] well equipped for his mission: securing South Carolina&’s rightful claim as home to the nation&’s first and best barbeque&” (South Carolina Living). South Carolina has been home to good, old-fashioned barbeque for quite a long time. Hundreds of restaurants, stands and food trucks sell tons of the southern staple every day. But the history of Palmetto State barbeque goes deeper than many might believe—it predates the rest of America. Native Americans barbequed pork on makeshift grills as far back as the 1500s after the Spanish introduced the pig into the Americas. Since the early 1920s, South Carolinians have been perfecting the craft and producing some of the best-tastin&’ &’que in the country. Join author and president of the South Carolina Barbeque Association Lake E. High Jr. as he traces the delectable history from its pre-colonial roots to a thriving modern-day tradition that fuels an endless debate over where to find the best plate. Includes photos! &“Of course, if one wants to taste the best, one needs to eat barbecue in South Carolina. As High repeatedly thumps into readers, the South, and South Carolina in particular, is home to real barbecue. Nevermind that hippie California TV-producer gobbledegook or those misguided cooking attempts by confused Northerners. Bless their hearts.&” —The Island Packet
A History of Wine in America: From Prohibition to the Present, Volume 1
by Thomas PinneyThis book is a continuation of Thomas Pinney's "History of Wine in America: From the Beginnings to Prohibition" and a definitive account of winemaking in the United States, first under Prohibition, and then after the repeal of Prohibition. Engagingly written, exhaustively researched, and rich in detail, this book describes how Prohibition devastated the wine industry, the conditions of renewal after Repeal, the various New Deal measures that affected wine, and the early markets and methods.
A History of the World in 6 Glasses
by Tom StandageFrom beer to Coca-Cola, the six drinks that have helped shape human history Throughout human history, certain drinks have done much more than just quench thirst. As Tom Standage relates with authority and charm, six of them have had a surprisingly pervasive influence on the course of history, becoming the defining drink during a pivotal historical period. A History of the World in 6 Glasses tells the story of humanity from the Stone Age to the 21st century through the lens of beer, wine, spirits, coffee, tea, and cola. Beer was first made in the Fertile Crescent and by 3000 B.C.E. was so important to Mesopotamia and Egypt that it was used to pay wages. In ancient Greece wine became the main export of her vast seaborne trade, helping spread Greek culture abroad. Spirits such as brandy and rum fueled the Age of Exploration, fortifying seamen on long voyages and oiling the pernicious slave trade. Although coffee originated in the Arab world, it stoked revolutionary thought in Europe during the Age of Reason, when coffeehouses became centers of intellectual exchange. And hundreds of years after the Chinese began drinking tea, it became especially popular in Britain, with far-reaching effects on British foreign policy. Finally, though carbonated drinks were invented in 18th-century Europe they became a 20th-century phenomenon, and Coca-Cola in particular is the leading symbol of globalization. For Tom Standage, each drink is a kind of technology, a catalyst for advancing culture by which he demonstrates the intricate interplay of different civilizations. You may never look at your favorite drink the same way again.
A Home Course In Nutrition
by Eric F PowellThis book provides lessons in nutrition which are intended as a helpful and practical guide to proper feeding, and cover the whole of the necessary matters connected with the subject. Food on the mind has not been neglected.Readers who carry out the suggestions made to the best of their ability will add greatly to life and happiness. Read and apply, and results are assured.
A Homemade Life: Stories and Recipes from My Kitchen Table
by Molly WizenbergFrom acclaimed food writer, restaurant owner, and author of The Fixed Stars, an elegant memoir of life and food featuring with recipes throughout.When Molly Wizenberg's father died of cancer, everyone told her to go easy on herself, to hold off on making any major decisions for a while. But when she tried going back to her apartment in Seattle and returning to graduate school, she knew it wasn't possible to resume life as though nothing had happened. So she went to Paris, a city that held vivid memories of a childhood trip with her father, of early morning walks on the cobbled streets of the Latin Quarter and the taste of her first pain au chocolat. She was supposed to be doing research for her dissertation, but more often, she found herself peering through the windows of chocolate shops, trekking across town to try a new pâtisserie, or tasting cheeses at outdoor markets, until one evening when she sat in the Luxembourg Gardens reading cookbooks until it was too dark to see, she realized that her heart was not in her studies but in the kitchen. At first, it wasn't clear where this epiphany might lead. Like her long letters home describing the details of every meal and market, Molly's blog Orangette started out merely as a pleasant pastime. But it wasn't long before her writing and recipes developed an international following. Every week, devoted readers logged on to find out what Molly was cooking, eating, reading, and thinking, and it seemed she had finally found her passion. But the story wasn't over: one reader in particular, a curly-haired, food-loving composer from New York, found himself enchanted by the redhead in Seattle, and their email correspondence blossomed into a long-distance romance. In A Homemade Life: Stories and Recipes from My Kitchen Table, Molly Wizenberg recounts a life with the kitchen at its center. From her mother's pound cake, a staple of summer picnics during her childhood in Oklahoma, to the eggs she cooked for her father during the weeks before his death, food and memories are intimately entwined. You won't be able to decide whether to curl up and sink into the story or to head straight to the market to fill your basket with ingredients for Cider-Glazed Salmon and Pistachio Cake with Honeyed Apricots.
A House in Provence
by Ivy PembrokeIt's the offer of a lifetime - a whole summer in a farmhouse in the sun-drenched French countryside! But Libby might have bitten off more than she can chew . . .As Libby, her new husband Sam, his son Teddy, and their helpful dog Jack explore the rambling, enchanting house, meet the locals and learn some delicious French cooking, they are joined by friends from home who are as affected by the breathtaking countryside as they are.When Libby's friend Isla, who has been restlessly travelling for years, comes to stay, she meets and falls for American Brooke, who works at the local vineyard. Will Brooke be the one to finally get Isla to stay in one place?And then Libby has a surprise for Sam . . .One summer in Provence will change all their lives for ever.
A House in Provence
by Ivy PembrokeIt's the offer of a lifetime - a whole summer in a farmhouse in the sun-drenched French countryside! But Libby might have bitten off more than she can chew . . .As Libby, her new husband Sam, his son Teddy, and their helpful dog Jack explore the rambling, enchanting house, meet the locals and learn some delicious French cooking, they are joined by friends from home who are as affected by the breathtaking countryside as they are.When Libby's friend Isla, who has been restlessly travelling for years, comes to stay, she meets and falls for American Brooke, who works at the local vineyard. Will Brooke be the one to finally get Isla to stay in one place?And then Libby has a surprise for Sam . . .One summer in Provence will change all their lives for ever.
A Hypnotist’s Case Book
by Dr Alex Erskine“HYPNOSIS is nothing new. It was known long before Greek civilization existed, or the foundations of the Pyramids were laid. It probably dates back to before the dawn of history. Over three thousand years ago it was cultivated and practised by the Hindoo Priesthood, who perpetuated its secrets and mysteries by divulging them only to care-fully selected youths, destined to become priests in their turn, and impressed with the same urgency of self-preservation and secrecy as themselves.”“I do not put forward hypnosis as a quack remedy—a cure-all. It is not. It is a scientific fact. To what further end new research will lead, it is impossible to say. It is indeed improbable that the human mind will ever probe to the bottom of it; for the subconscious mind is of the essence of life itself, and to understand it fully might well be to wrest from Man the secret of Death and the power over it. But this book is not to that extent speculative. I have deliberately kept to facts within my own knowledge and practice. I have tried to show how easily this great science may be used by every man, woman and child in the world for his own benefit.”—Dr. Alex Erskine, Preface
A Jewish Baker's Pastry Secrets
by George Greenstein Elaine Greenstein Julia Greenstein Isaac BleicherThis follow-up to the author's James Beard award-winning Secrets of a Jewish Bakeris a charming collection of European-style bakery classics, such as coffee cake and strudel. George Greenstein has a gift for teaching home bakers to think, work, and bake like the pros with his evocative and tactile descriptions of baking. In A Jewish Baker's Pastry Secrets, he crafts master dough recipes for Jewish holiday baking and European classics, creating a comprehensive set of building blocks for both beginners and baking enthusiasts. Greenstein's expert guidance for making doughs like bundt, babka, strudel, gugelhopf, stollen, pressburger, puff pastry, and Danish create a jumping-off point for more than 200 variations of classic pastries, including napoleons, coffee cakes, and sweet buns. The book also offers an in-depth guide to ingredients and equipment, including both professional and home ovens, as well as 40 basic recipes for fillings, icings, and glazes. With Greenstein's steady guidance and familiar voice, home bakers and professionals alike will be encouraged to turn out flawless pastry creations for any occasion.
A Juice a Day: 365 juices + smoothies for every day of the year
by Hamlyn365 delicious juice and smoothie recipes - one for every day of the year.
A Juice a Day: 365 juices + smoothies for every day of the year
by HamlynWake up to a new juice or smoothie every day of the year! Discover new ways to enjoy your fruit and vegetables and learn why certain ingredients are so good for you. With a different recipe for each day of the year - including quick fixes for busy days - A Juice A Day is the ultimate collection of fruit-and veg-based drinks.Juices include Nutty Banana, Nectarine and Basil, Beet and Blueberry, Kumquat and Pear and Chocolate Blackcurrent Indulgence.
A Kaizen Approach to Food Safety: Quality Management in the Value Chain from Wheat to Bread (Contributions to Management Science)
by Victoria HillThis book provides a Management Science approach to quality management in food production. Aspects of food quality, product conformance and reliability/food safety are examined, starting with wheat and ending with its value chain transformation into bread. Protein qualities that influence glycemic index levels in bread are used to compare the value chains of France and the US. With Kaizen models the book shows how changes in these characteristics are the result of management decisions made by the wheat growers in response to government policy and industry strategy. Lately, it provides step-by-step instructions on how to apply kaizen methodology and Deming's work on quality improvement to make the HACCPs (Hazard Analysis and Critical Control Points) in food safety systems more robust.
A Kids Book About Beauty (A Kids Book)
by Ashley GrahamBeauty is something that belongs to all of us. It’s not just for models and celebrities. Being beautiful, inside, and out, is about how we see ourselves. It’s a state of mind; something all of us can practice being every day. Ashley Graham wants you to know you’re beautiful just the way you are, and will teach you how to believe it, too. Meet A Kids Co., a new kind of media company with a collection of beautifully designed books that kick-start challenging, empowering, and important conversations for kids and their grown-ups. Learn more about us at akidsco.com.
A Kids Book About Food
by Asma KhanAn accessible and empowering book about food, designed to inspire thoughtful conversations between kids and grownups!This is a kids’ book about food. Food is an integral part of each of our lives. Food represents our culture, our family traditions, and connects us to people we love, here and around the world. This book was made to help kids aged 5-9 learn about how food is much more than what fuels our bodies – when we prepare food, no matter how big or small, we share something of ourselves with those around us.A Kids Book About Food features: A large and bold, yet minimalist font design that allows kids freedom to imagine themselves in the words on the pages.A friendly, approachable, empowering, and child-appropriate tone throughout.An incredible and diverse group of authors in the series who are experts or have first-hand experience of the topic.Tackling important discourse together! The A Kids Book About titles are best used when read together. Helping to kickstart important, challenging, and empowering conversations for kids and their grownups through beautiful and thought-provoking pages. The series supports an incredible and diverse group of authors, who are either experts in their field, or have first-hand experience on the topic. A Kids Co. is a new kind of media company enabling kids to explore big topics in a new and engaging way, with a growing series of books, podcasts, and blogs made to empower. Learn more about us online by searching for A Kids Co.