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From Apple Trees To Cider, Please!
by Felicia Sanzari Chernesky Julia PattonGrab the wagon, it's a bright autumn day and the trees are full of ripe, red apples! There's an apple festival underway at the farm and lots of work to do making cider. This visit finishes with a cider doughnut and a cup of freshly pressed cider. DELICIOUS! Told in crisp, action-driven thymes from a young child's point of view, From Apple Trees to Cider, Please! is a realistic account of how apple cider is pressed, flavored with the charm and vigor of a harvest celebration.
From Apples to Applesauce (From Farm to Table, First Facts)
by Kristin Thoennes KellerWhere does applesauce come from? Learn how applesauce starts with fresh apples in an apple orchard. Follow along as the apples are taken to a factory and made into applesauce. Before food arrives in your home in neat packages, it travels on an amazing journey. The First Facts From Farm to Table set illustrates how food is processed and manufactured. Hungry readers will visit a farm to discover their favorite treat in its raw state, and then follow the production line as the food is harvested, transported to factories for processing, packaged for distribution, and, finally, sold to the consumer. Illustrative photography, fact-filled texts, and fun features will satisfy young readers' hunger for food knowledge.
From Bagels to Buddha
by Judi HollisLearn how to switch eating gears and get off the yo-yo weight loss merry-go-round by eating to nurture your true inner being.
From Barley to Blarney: A Whiskey Lover's Guide to Ireland
by Sean Muldoon Jack McGarry Tim Herlihy Connor KellyThis “sophisticated guide for fans of Irish whiskey” explores the history, distilleries, and pubs—and includes twelve original cocktails (The Wall Street Journal).An Irish whiskey guru, two bartender behemoths, and an adept writer combine forces to create this comprehensive guide to Irish whiskey. Starting with an introduction to the history of whiskey in Ireland, the authors explain what makes each style unique. An illustrated tour of the four Irish provinces features twenty-two distilleries and some of Ireland’s most iconic bars and pubs. From Barley to Blarney links rich historic heritage with today’s whiskey boom and a look ahead at the future for Irish whiskey producers. Then the fun really begins as the masterminds behind 2016’s “World’s Best Bar,” Dead Rabbit Grocery and Grog, share twelve original mixed-drink recipes tailor-made for Irish spirits.
From Beer to Eternity (A Chloe Jackson, Sea Glass Saloon Myster #1)
by Sherry HarrisA whip smart librarian&’s fresh start comes with a tart twist in this perfect cocktail of murder and mystery—with a romance chaser. MURDER ON TAP With Chicago winters in the rearview mirror, Chloe Jackson is making good on a promise: help her late friend&’s grandmother run the Sea Glass Saloon in the Florida Panhandle. To Chloe&’s surprise, feisty Vivi Slidell isn&’t the frail retiree Chloe expects. Nor is Emerald Cove. It&’s less a sleepy fishing village than a panhandle hotspot overrun with land developers and tourists. But it&’s a Sea Glass regular who&’s mysteriously crossed the cranky Vivi. When their bitter argument comes to a head and he&’s found dead behind the bar, guess who&’s the number one suspect? In trying to clear Vivi&’s name, Chloe discovers the old woman isn&’t the only one in Emerald Cove with secrets. Under the laidback attitude, sparkling white beaches, and small town ways something terrible is brewing. And the sure way a killer can keep those secrets bottled up is to finish off one murder with a double shot: aimed at Chloe and Vivi. &“An incredibly enjoyable book.&”—Mystery Scene on Sell Low, Sweet Harriet
From Belly Fat to Belly Flat: How Your Hormones Are Adding Inches to Your Waist and Subtracting Years from Your Life -- the Medically Proven Way to Reset Your Metabolism and Reshape Your Body
by Genie James Dr. C. W. Randolph JrWeight-loss research shows that the average person will add 1 to 2 pounds around their abdomen each year between the ages of 35 and 55 without changing their eating or exercise habits. Noted expert Dr. C.W. Randolph explains why: “estrogen dominance,” a natural shift in hormone production that begins at age thirty, which causes weight gain and sabotages the most steadfast attempts at shedding it. Even worse, estrogen places the added weight around the middle, which has a negative impact both aesthetically and medically. Once estrogen dominance has taken hold, it creates a vicious cycle: fat cells will produce even more estrogen, which then biochemically predisposes the body to add on even more pounds. Here, Dr. Randolph introduces the three-step plan he’s used with success in thousands of patients. In simple language, Dr. Randolph lays out the facts about bioidentical hormones and explains what foods and supplements guard against or reverse estrogen dominance. He also shares client success stories and presents practical eating plans, recipes, and shopping guides to put the advice into practice.
From Boarding House to Bistro: The American Restaurant Then and Now (Routledge Revivals)
by Richard PillsburyThe quest for food to fill the body, and food to seduce the soul, has provided a catalyst for the exploding variety of restaurants in the United States. Mapping out the development of the great American restaurant, the author takes us on a nostalgic journey in From Boarding House to Bistro (originally published in 1990) through the history of a nation’s eating houses.From the earliest taverns and inns to the fast-food chains of 1990s, the restaurant mirrored a changing way of life. Increasingly Americans chose to eat away from home, in a variety of downtown establishments, or in the burgeoning sprawl of suburban eateries. Richard Pillsbury traces this evolution, emphasizing how the restaurant’s form, its fare, and its location reflect the country’s diverse economy and social life.Abundantly illustrated, and with entertaining vignettes on individual eating places, this fascinating account is accessible to all readers. The unique product of extensive travel across the continent, this book gives new insight into the restaurant as an institution and will especially appeal to those interested in the social and behavioral sciences, urban planners, marketing specialists, and others working with the changing American urban scene.
From Burnout to Balance: 60+ Healing Recipes and Simple Strategies to Boost Mood, Immunity, Focus, and Sleep
by Patricia BannanA complete food and wellness guide for women featuring 60+ recipes specifically designed to combat the challenging symptoms of burnout: stress, anxiety, depression, fatigue, weakened immune system, inability to focus, and disrupted sleep.We&’ve all had those days when we&’re just trying to hold it all together. But when &“one of those days&” turns into weeks, then months, then longer, you start to feel like you&’re drowning. Stress, anxiety, depression, and fatigue come creeping in. Your immune system goes haywire, your sleep schedule goes out the window, and your brain feels like it&’s turning to mush. You know that something has to change, but when you&’re spending all your energy just trying to keep your head above water, change feels impossible. If this sounds like you, From Burnout to Balance is here to be your life preserver. Patricia Bannan, MS, RDN, has been where you are now and knows how to break the cycle. She explains the science of burnout and shares compassion, stories, support, and guidance to improve the areas of your life that burnout hits hardest: mood, focus, immunity, and sleep.Then, she offers week-long meal plans for each symptom along with more than 60 super-charged, delicious recipes that combine the vital nutrients your body needs to combat that symptom.If spending time and energy on meal plans and cooking sounds like the last thing you want to do, know that the recipes are designed for simplicity and the book is packed with tips and shortcuts to make your life easier. Recipes include vegan, one-dish,kid-friendly, freezable, and 15-minutes or less options, and time-saving tricks like &“Nearly No-Cook&” meals will get nourishing food on the table with nothing more than some savvy pantry picks.There are no strict rules to follow—just a guiding hand reaching out to help bring balance back into your life.
From Canton Restaurant to Panda Express
by Haiming LiuFrom Canton Restaurant to Panda Express takes readers on a compelling journey from the California Gold Rush to the present, letting readers witness both the profusion of Chinese restaurants across the United States and the evolution of many distinct American-Chinese iconic dishes from chop suey to General Tso's chicken. Along the way, historian Haiming Liu explains how the immigrants adapted their traditional food to suit local palates, and gives readers a taste of Chinese cuisine embedded in the bittersweet story of Chinese Americans. Treating food as a social history, Liu explores why Chinese food changed and how it has influenced American culinary culture, and how Chinese restaurants have become places where shared ethnic identity is affirmed--not only for Chinese immigrants but also for American Jews. The book also includes a look at national chains like P. F. Chang's and a consideration of how Chinese food culture continues to spread around the globe. Drawing from hundreds of historical and contemporary newspaper reports, journal articles, and writings on food in both English and Chinese, From Canton Restaurant to Panda Express represents a groundbreaking piece of scholarly research. It can be enjoyed equally as a fascinating set of stories about Chinese migration, cultural negotiation, race and ethnicity, diverse flavored Chinese cuisine and its share in American food market today.
From Chinatown to Every Town: How Chinese Immigrants Have Expanded the Restaurant Business in the United States
by Zai LiangFrom Chinatown to Every Town explores the recent history of Chinese immigration within the United States and the fundamental changes in spatial settlement that have relocated many low-skilled Chinese immigrants from New York City's Chinatown to new immigrant destinations. Using a mixed-method approach over a decade in Chinatown and six destination states, sociologist Zai Liang specifically examines how the expansion and growing popularity of Chinese restaurants has shifted settlement to more rural and faraway areas. Liang's study demonstrates that key players such as employment agencies, Chinatown buses, and restaurant supply shops facilitate the spatial dispersion of immigrants while simultaneously maintaining vital links between Chinatown in Manhattan and new immigrant destinations.
From Crook to Cook: Platinum Recipes from Tha Boss Dogg's Kitchen
by Snoop Dogg#1 NEW YORK TIMES BESTSELLER • More than 1.5 million copies sold! Looking for cookbooks with a little more personality? Welcome to tha Boss Dogg's Kitchen. The first cookbook and recipe book from Tha Dogg, From Crook to Cook: Platinum Recipes from Tha Boss Dogg's Kitchen. You've seen Snoop Dogg work his culinary magic on VH1's Emmy-nominated Martha and Snoop's Potluck Dinner Party, and now Tha Dogg's up in your kitchen ... with his first cookbook. Recipe book that delivers 50 recipes straight from Snoop's own collection: Snoop's cookbook features OG soul food cookbook staples like Baked Mac & Cheese Fried Bologna Sandwiches with Chips Shrimp Po’ Boy Plus new takes on classic weeknight faves like Soft Flour Tacos and Easy Orange Chicken. And it don't stop ... Snoop's giving a taste of the high life with remixes on upper echelon fare such as Lobster Thermidor and Filet Mignon. But we gotta keep it G with those favorite munchies too, ya know? From chewy Starbursts to those glorious Frito BBQ Twists, you should have an arsenal of snacks that'll satisfy. And of course, no party is complete without that Gin and Juice and other platinum ways to entertain.CELEBRITY COOKBOOKS: If you're a fan of celebrity books and cookbooks such as Bob's Burgers, Magnolia Table Cookbook, Margaritaville cookbook, Thug Kitchen cookbook, or the Gilmore Girls Eat Like a Gilmore; the Snoop Dogg cookbook has got you covered – complete with epic stories and behind-the-scenes photos that bring his masterpieces to life. SOUL FOOD DONE RIGHT: One thing for sure two things for certain: A Dogg's Gotta Eat. And Tha Boss Dogg is gonna show you how. These recipes are Snoop's personal hits, straight outta his kitchen and never before shared.
From Curries to Kebabs: Recipes from the Indian Spice Trail
by Madhur JaffreyAs Indians immigrated to different countries, they brought with them ingredients and cooking techniques that resulted in countless delicious hybrids of classic dishes. In this groundbreaking cookbook, bestselling author Madhur Jaffrey illustrates the evolution of curry and its close relative, the kebab, throughout Asia and eastern Africa. Featuring more than 100 enticing recipes, this volume includes not only the finest dishes from India, but a variety of curries from around the world--from Sumatran Lamb Curry from Indonesia to Lobster in Yellow Curry Sauce from Thailand. Twenty easy recipes for delicious spiced kebabs are also included, as well as soups, noodles, breads, chutneys, beans and vegetables to complement every dish. A must-have addition to every curry lover's library, this beautifully illustrated guide will give you a fascinating insight into the art of Indian cooking.
From Demon to Darling
by Margrit Biever Mondavi Richard MendelsonRichard Mendelson brings together his expertise as both a Napa Valley lawyer and a winemaker into this accessible overview of American wine law from colonial times to the present. It is a story of fits and starts that provides a fascinating chronicle of the history of wine in the United States told through the lens of the law. From the country's early support for wine as a beverage to the moral and religious fervor that resulted in Prohibition and to the governmental controls that followed Repeal, Mendelson takes us to the present day--and to the emergence of an authentic and significant wine culture. He explains how current laws shape the wine industry in such areas as pricing and taxation, licensing, appellations, health claims and warnings, labeling, and domestic and international commerce. As he explores these and other legal and policy issues, Mendelson lucidly highlights the concerns that have made wine alternatively the demon or the darling of American society--and at the same time illuminates the ways in which lives and livelihoods are affected by the rise and fall of social movements.
From Emeril's Kitchens
by Emeril LagasseWhat's the next best thing to eating at one of Emeril's restaurants? Making your favorite Emeril dishes at home! And now you can with Emeril's new book, From Emeril's Kitchens. Emeril Lagasse, America's favorite chef, has gathered 150 of the most popular, most requested recipes from six of his restaurants, and has included two dozen new personal favorites as well. If you are one of the many fans who have enjoyed a memorable meal at one of Emeril's restaurants or tuned into his television cooking shows, and want to share that extraordinary experience with friends and family,From Emeril's Kitchens is the book for you. From Emeril's New Orleans, try your hand at the Home-Smoked Salmon Cheesecake or the Barbecued Shrimp with Rosemary Biscuits. NOLA in the French Quarter is known for the Cedar-Planked Fish with Citrus Horseradish Crust and Citrus Butter Sauce and the over-the-top dessert Chicory Coffee CrÈme BrÛlÉes with Brown Sugar Shortbread Cookies. Entertain at weekend brunch as they do at Emeril's Delmonico and make the elegant Poached Eggs Erato or SoufflÉd Spinachand Brie CrÊpes. Explore the tropics with dishes from Emeril's Orlando such as the Poached Grouper with Mango Salsa, Smashed Avocado, Coconut-CilantroRice Pilaf, Black Bean Sauce, and Tortilla Chips. Looking for a true steak house experience? The Seared Beef Tournedos with Herb-Roasted Potatoes and Sauce au Poivre from Delmonico Steakhouse in Las Vegas are just the ticket. Seafood lovers can dig into Poached Oysters in Herbsaint Cream or the Spiny Lobster-Tomato Saffron Stew with Shaved Artichoke and Olive Salad from Emeril's New Orleans Fish House. So, spread the food of love and kick up your kitchen another notch with From Emeril's Kitchens! Emeril Lagasse is donating a portion of his proceeds from the book to The Emeril Lagasse Foundation, a nonprofit organization established to support and encourage programs that create developmental and educational opportunities for children.
From Farm to Canal Street: Chinatown's Alternative Food Network in the Global Marketplace
by Valerie ImbruceOn the sidewalks of Manhattan's Chinatown, you can find street vendors and greengrocers selling bright red litchis in the summer and mustard greens and bok choy no matter the season. The neighborhood supplies more than two hundred distinct varieties of fruits and vegetables that find their way onto the tables of immigrants and other New Yorkers from many walks of life. Chinatown may seem to be a unique ethnic enclave, but it is by no means isolated. It has been shaped by free trade and by American immigration policies that characterize global economic integration. In From Farm to Canal Street, Valerie Imbruce tells the story of how Chinatown's food network operates amid--and against the grain of--the global trend to consolidate food production and distribution. Manhattan's Chinatown demonstrates how a local market can influence agricultural practices, food distribution, and consumer decisions on a very broad scale. Imbruce recounts the development of Chinatown's food network to include farmers from multimillion-dollar farms near the Everglades Agricultural Area and tropical "homegardens" south of Miami in Florida and small farms in Honduras. Although hunger and nutrition are key drivers of food politics, so are jobs, culture, neighborhood quality, and the environment. Imbruce focuses on these four dimensions and proposes policy prescriptions for the decentralization of food distribution, the support of ethnic food clusters, the encouragement of crop diversity in agriculture, and the cultivation of equity and diversity among agents in food supply chains. Imbruce features farmers and brokers whose life histories illuminate the desires and practices of people working in a niche of the global marketplace.
From Fat to Fit
by Sally MorrisDo you want to improve your family's health and fitness for good?Hit TV show Fat Families has shrunk the waistlines of some of the nation's fattest families with its simple strategies and no-nonsense attitude. Now you can transform your family's health with this fat-busting plan.Combining the wisdom from the show's top diet and fitness experts with the real-life stories of the fat families turne thin, From Fat to Fit sets out a clear, easy and safe plan for the whole family to lose weight permanently.Includes:- Simple recipes and meal plans to revolutionise meal times- Easy lifestyle changes to get the whole family moving- Top tips and tricks from the show's families to stay on track - How to treat yourself at parties, on holiday and eating out - and still lose weight!Diet together and help each other turn from fat to fit!
From Flower to Honey (Start to Finish)
by Robin NelsonSTART TO FINISH. HOW IS HONEY MADE? 1 Flowers open. 2 Bees fly to the flowers. 3 Bees drink nectar. What happens next? Read this book to find out!
From Forbidden Fruit to Milk and Honey: A Commentary on Food in the Torah
by Diana LiptonFood is at the heart of Jewish life and culture. It's the subject of many studies, popular and academic, and countless Jewish jokes. From Forbidden Fruit to Milk and Honey spotlights food in the Torah itself, where, as still today, it's used to explore themes including love and desire, compassion and commitment, social justice, memory, belonging and exclusion, control, deception, and life and death. Originally an online project to support the food rescue charity, Leket Israel, From Forbidden Fruit to Milk and Honey comprises short essays on food in the parasha by 52 internationally acclaimed scholars and Jewish educators, and a verse by verse commentary by Diana Lipton on food and eating in the Torah.
From Freezer to Cooker: Delicious Whole-Foods Meals for the Slow Cooker, Pressure Cooker, and Instant Pot: A Cookbook
by Polly Conner Rachel TiemeyerHealthy, delicious meals have never been easier! The slow cooker, pressure cooker, and Instant Pot® meet freezer cooking in this all-new, beautifully photographed, and rigorously tested cookbook.It&’s dinnertime and, yet again, you&’re behind. The kids are cranky, the fridge is empty, the kitchen is a mess. Sound familiar? That was every night at the houses of popular bloggers and cookbook authors Polly Conner and Rachel Tiemeyer until they discovered freezer cooking. And once they realized that freezer meals could be made even easier with the hands-free magic of the pressure cooker, Instant Pot, or a slow cooker, dinnertime drama became a thing of the past.From breakfast options like Peanut Butter Cup Steel-Cut Oats and Denver Omelet Casserole to dinnertime faves such as Fiesta Lime Chicken Bowls and French Dip Grilled Cheese Sandwiches, every recipe is made with recognizable, whole-food ingredients. You&’ll learn how to prep and freeze bright, flavorful food so that you&’re never more than a few minutes away from a hot, homemade meal.
From Freezer to Instant Pot: How to Cook No-Prep Meals in Your Instant Pot Straight from Your Freezer
by Bruce WeinsteinThe ultimate INSTANT POT convenience cookbook, with 75 recipes for delicious meals straight from your freezer to the table in minutes, no thawing required.Have you ever come home at the end of a long day, pulled an ice-coated lump of meat out of the freezer, and thought, "Can I eat this tonight?" With this book and your Instant Pot, the answer is a resounding "Yes."Here, you'll find 75 recipes and tons of strategies for cooking quick, flavorful one-pot meals with frozen ingredients, all with zero thaw time and no advance prep necessary. Each recipe gives timings and ingredients for every 6- and 8-quart model of Instant Pot, including the new Instant Pot Max. Just open your freezer, lock on the lid, and cook! You'll be eating dinner in no time.The Instant Pot transformed the way you feed your family. Now you can get even more out of your Instant Pot with these delicious, straight-from-the-freezer, one-and-done meals for every occasion.These satisfying meals include hearty stews and casseroles, savory roasts, healthy sides, and everything in between. You'll enjoy:Butternut Squash BisqueGround Beef Lo MeinZiti with Sausage and PeppersItalian-Style Braised Pork ChopsFrench Dip SandwichesChicken FajitasSweet and Sour ShrimpAnd much more!
From Freezer to Instant Pot: How to Cook No-Prep Meals in Your Instant Pot Straight from Your Freezer
by Bruce Weinstein Mark ScarbroughFully adapted for UK home cooks with metric measurements 75 recipes for delicious meals straight from your freezer to the table in minutes - no defrosting required - from the bestselling authors of The Instant Pot Bible.Have you ever come home at the end of a long day, pulled an ice-coated lump of meat out of the freezer, and thought, 'Can I eat this tonight?' With this book and your Instant Pot, the answer is a resounding 'Yes'.Here, you'll find 75 recipes and tons of strategies for cooking quick, flavourful one-pot meals with frozen ingredients, all with zero defrosting time and no advance prep necessary. Each recipe gives timings and ingredients for every model of Instant Pot, including the new Instant Pot Max. Just open your freezer, lock on the lid, and cook! You'll be eating dinner in no time.The Instant Pot transformed the way you feed your family. Now you can get even more out of your Instant Pot with these delicious, straight-from-the-freezer, one-and-done meals for every occasion.These satisfying meals include hearty stews and casseroles, roasts, healthy sides and everything in between. You'll enjoy:Butternut Squash BisqueMinced Beef Lo MeinZiti with Sausage and PeppersItalian-Style Braised Pork ChopsFrench Dip SandwichesChicken FajitasSweet and Sour PrawnsAnd much more!
From Freezer to Table: 75+ Simple, Whole Foods Recipes for Gathering, Cooking, and Sharing: A Cookbook
by Polly Conner Rachel TiemeyerFreezer cooking has never been so easy, fun, and totally delicious. From Freezer to Table is the ultimate guidebook for transforming the way your family cooks, eats, and freezes. The chapters are packed with freezer cooking basics, practical tips for Freezer Cooking Parties and Freezer Clubs, and plenty of motivation and tools to make freezer cooking second nature. With more than 75 simple, family-friendly recipes—all made from whole food ingredients—this book shows how you can stock your freezer with favorites, like Mixed Berry Oat Scones, Parmesan and Herb Chicken Tenders, and slow-cooker Killer Carnitas.Prepare to reclaim your kitchen from processed foods, all while saving your wallet, your waistline, and your time! With a freezer full of the easy dishes in this book, you can enjoy tasty, stress-free meals around the table with those you love, even on your busiest days.• Breakfast: Blueberry Avocado Muffins with Lemon Streusel Topping, Peaches and Cream Baked Oatmeal, Southwest Breakfast Burritos• Chicken: Chicken Parmesan Casserole, Individual Chicken Pot Pies, Sheet Pan Lemon-Garlic Chicken and Veggies• Beef: Cheddar Chive Burgers, Easy Beefy Quesadillas, Grilled Flank Steak with Chimichurri Sauce• Pork and Turkey: Foolproof Roasted Pork Tenderloin, Super Stuffed Baked Potatoes, Turkey Pesto Paninis• Seafood: Straight from Alaska Salmon Burgers, Not So Fishy Sticks, Shrimp Coconut Curry Bowls• Pasta, Pizza, & More: Chicken Pesto Pizza, Baked Pink Pasta with Sausage, Make-Your-Own Calzones • Soups: Tomato Bisque, Sweet Potato and Black Bean Chili, Italian Sausage and Tortellini Soup• Slow Cooker: Chicken and Cheese Chimichangas, French Dip Sandwiches, Killer Carnitas• Freezer Staples: Slow Cooker Marinara Sauce, Whole Wheat Pizza Dough, Cream of Chicken Soup
From Gluttony to Enlightenment: The World of Taste in Early Modern Europe
by Viktoria Von HoffmannScorned since antiquity as low and animal, the sense of taste is celebrated today as an ally of joy, a source of adventure, and an arena for pursuing sophistication. The French exalted taste as an entrée to ecstasy, and revolutionized their cuisine and language to express this new way of engaging with the world. Viktoria von Hoffmann explores four kinds of early modern texts--culinary, medical, religious, and philosophical--to follow taste's ascent from the sinful to the beautiful. Combining food studies and sensory history, she takes readers on an odyssey that redefined a fundamental human experience. Scholars and cooks rediscovered a vast array of ways to prepare and present foods. Far-sailing fleets returned to Europe bursting with new vegetables, exotic fruits, and pungent spices. Hosts refined notions of hospitality in the home while philosophers pondered the body and its perceptions. As von Hoffmann shows, these labors produced a sea change in perception and thought, one that moved taste from the base realm of the tongue to the ethereal heights of aesthetics.
From Grandma's Kitchen Cookbook
by Gooseberry PatchGrandma's kitchen is full of wonderful memories of hearty meals, yummy breads, delicious desserts...From Grandma's Kitchen cookbook captures the tastiest recipes that have been passed down through the years. Try family favorite recipes like blueberry breakfast cake, country biscuits & eggs, baked potato soup, best beef brisket, stuffed cabbage rolls, vanilla drop cookies, golden bread pudding and more. The cheery art inside will even remind you of Grandma's apron!
From Hand to Mouth: Or, How We Invented Knives, Forks, Spoons, and Chopsticks, and the Table Manners to Go With Them
by James GiblinA history of the eating utensils and table manners of various cultures from the Stone Age to the present day.