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Ginnie and Geneva
by Catherine Woolley[From the dust jacket:] "Ginnie had not started going to school as early as other children, but because of her mother's lessons she was ready for fourth grade. Although she had looked forward to school eagerly, it was a disappointment at first, for she hadn't played games or roller skated or had any practice in comradeship of boys and girls. Geneva Porter, the most confident and popular girl in the class, bothered Ginnie most of all, for Geneva loved to tease. But Ginnie, who found it hard to defend herself, had no trouble at all in standing up for another little girl. This is a warm and understanding story of children learning to get along with each other and having a wonderful time as they do." Don't miss the other great books in the Ginnie series. Bookshare has them including: Ginnie's Babysitting Business, Ginnie's Mystery Cat and Ginnie and the Mystery Doll.
Treasured Polish Recipes For Americans
by Marie SokolowskiThis classic cookbook makes the rich, unique flavors of authentic Polish cuisine accessible to home chef everywhere.For generations, Treasured Polish Recipes for Americans has been the go-to resource for traditional Polish home cooking. Offering more than just recipes, it takes the reader on a tour of Polish culinary customs, dishes, and traditions. It also gives advice on foundational cooking techniques, ingredients, and sauces enabling you to master and improvise your own Polish-style dishes.Author Marie Sokolowshi shares old family recipes for Polish Kiełbasa, Kapusta Świeża na Kwaśno (sweet sour cabbage), Kapusta Czarwona (red cabbage), Śledzie Marynowane (pickled herring), Czarnina (duck soup) with Kluski, and nearly a dozen varieties of Pierogi and Pączki (fried donuts with filling). With almost 500 recipes, every meal and practically every dish is covered, including a multi-course Christmas dinner.Accented with Polish folk art, this timeless cookbook offers a charming and satisfying experience for both your stomach and spirit.
Daisy: La fimilia que come unida permanece unida
by Daisy MartinezEn DAISY: MAÑANA, MEDIODÍA Y NOCHE: La familia que come unida permanece unida (Daisy: Morning, Noon and Night), Daisy Martínez comparte las recetas de los platos favoritos que ella y su familia probaron durante sus vacaciones en España, Puerto Rico, República Dominicana, Perú y Argentina. Además, incluye recetas clásicas de la cocina Latinoamericana tradicional que ella ha "Daisificado". Dividido en fabulosas recetas para la mañana, el mediodía y la noche, además de menús para fiestas y cenas especiales, y con un glosario invaluable para el lector sobre los ingredientes de la cocina Latinoamericana, que explica la desde las variedades de colores de los plátanos a los grados de picante que tienen los chiles. Disfrute de empanadas rellenas con maíz cremoso, un jugoso filete de carne con los bordes crocantes bañado en salsa chimichurri o las celestiales capas de una húmeda torta de ángel, fresas y crema batida del postre Delicia de fresa que Daisy recrea en esta vibrante colección de recetas. Para Daisy, la buena cocina ayuda a mantener unida a la familia y a crear recuerdos inolvidables. Para ella, las suculentas carnes asadas de una parrillada le traen recuerdos de una Navidad en la Argentina, mientras que el pastelón de vegetales hojaldrado le recuerda una cena inolvidable en la República Dominicana. Este fabuloso libro de colección está lleno de colores brillantes y sabores atrevidos que reflejan el estilo de cocinar exuberante e innovador de su autora. Acompañe a Daisy en este inolvidable viaje al corazón de la cocina Latinoamericana. ¡Buen provecho!
Daisy: Morning, Noon, and Night)
by Daisy MartinezEn DAISY: MAÑANA, MEDIODÍA Y NOCHE: La familia que come unida permanece unida (Daisy: Morning, Noon and Night), Daisy MartÍnez comparte las recetas de los platos favoritos que ella y su familia probaron durante sus vacaciones en EspaÑa, Puerto Rico, RepÚblica Dominicana, PerÚ y Argentina. AdemÁs, incluye recetas clÁsicas de la cocina Latinoamericana tradicional que ella ha "Daisificado". Dividido en fabulosas recetas para la maÑana, el mediodÍa y la noche, ademÁs de menÚs para fiestas y cenas especiales, y con un glosario invaluable para el lector sobre los ingredientes de la cocina Latinoamericana, que explica la desde las variedades de colores de los plÁtanos a los grados de picante que tienen los chiles. Disfrute de empanadas rellenas con maÍz cremoso, un jugoso filete de carne con los bordes crocantes baÑado en salsa chimichurri o las celestiales capas de una hÚmeda torta de Ángel, fresas y crema batida del postre Delicia de fresa que Daisy recrea en esta vibrante colecciÓn de recetas. Para Daisy, la buena cocina ayuda a mantener unida a la familia y a crear recuerdos inolvidables. Para ella, las suculentas carnes asadas de una parrillada le traen recuerdos de una Navidad en la Argentina, mientras que el pastelÓn de vegetales hojaldrado le recuerda una cena inolvidable en la RepÚblica Dominicana. Este fabuloso libro de colecciÓn estÁ lleno de colores brillantes y sabores atrevidos que reflejan el estilo de cocinar exuberante e innovador de su autora. AcompaÑe a Daisy en este inolvidable viaje al corazÓn de la cocina Latinoamericana. ¡Buen provecho!
Out of Kentucky Kitchens
by Marion FlexnerDown-home Southern cooking is as much a part of Kentucky's heritage as fine horses or bourbon whiskey. Louisville's own Marion Flexner gathers Kentucky's best cuisine in Out of Kentucky Kitchens. Known as a skilled hand in the kitchen, Flexner compiled delicious and thoroughly tested recipes of Kentucky specialties, such as the Chocolate Almond Torte, Tombstone Pudding, and the Real Hot Brown. Colorful anecdotes, spanning 100 years of famous Kentuckians, the best hostesses, and cooks, bring this collection of the best Kentucky fare to life. Originally published in 1949, the reissue of this Kentucky classic gives generations of cooks access once again to a regional culinary guide that is a delight to use and read.
The Soup Book: Over 800 Recipes
by Louis P. GouyThick and thin soups, hot and cold soups, soups requiring hours to prepare or just minutes. You name it, it's here: lentil, tomato, black bean oxtail, turtle, onion, beet, so much more. Also garnishes for soups. Nearly 800 recipes.
Edible Wild Plants of Eastern North America
by Merritt Lyndon Fernald Alfred Charles KinseyEveryone knows that certain mushrooms and species of berries are edible, but how many have experienced a salad of cat-brier sprouts, bread made of acorn-flour or seeds of cow lilies, escalloped roots of goat's-beard, sautéed ground-nuts, marmalade of squaw-huckleberry, pudding made of dried persimmons and other natural delights?This book offers a complete guide to such non-packaged, free-for-the-picking natural foods, arranged according to uses: purees and soups; cooked green vegetables; salads; pickles; drinks; syrups and sugars, confections; fresh or preserved fruits, jellies, and marmalades; starchy or root-vegetables, cereals, nuts, and breadstuffs; nibbles and relishes; condiments and seasoning; rennets; table-oils and butters; masticatories and chewing gums; and emergency foods.The heart of the volume is a detailed enumeration of 1,000 species of edible wild plants and ferns of eastern North America, including the plant's common and scientific names, appearance, range, habitat, food uses, and other data. The plants are arranged systematically by families, following the sequence now generally accepted by botanists. A wealth of detailed drawings and photographs will help in identifying plants in the field.Also included here is a helpful chapter on poisonous flowering plants likely to be mistaken for edible species, and a valuable treatment of mushrooms, seaweeds, and lichens. For any naturalist, hiker, camper, or lover of wild foods, this is an authoritative, information-packed guide that is indispensable for using the wealth of delicious, healthful foods available all around us.
The California Wine Industry 1830–1895: A Study of the Formative Years
by Vincent P. CarossoThis title is part of UC Press's Voices Revived program, which commemorates University of California Press’s mission to seek out and cultivate the brightest minds and give them voice, reach, and impact. Drawing on a backlist dating to 1893, Voices Revived makes high-quality, peer-reviewed scholarship accessible once again using print-on-demand technology. This title was originally published in 1951.
The Hour: A Cocktail Manifesto
by Daniel Handler Bernard DevotoOne part celebration, one part history, two parts manifesto, Bernard DeVoto's The Hour is a comic and unequivocal treatise on how and why we drink--properly. One part celebration, one part history, two parts manifesto, Bernard DeVoto's The Hour is a comic and unequivocal treatise on how and why we drink--properly. The Pulitzer Prize and National Book Award-winning author turns his shrewd wit on the spirits and attitudes that cause his stomach to turn and his eyes to roll (Warning: this book is NOT for rum drinkers). DeVoto instructs his readers on how to drink like gentlemen and sheds new light on the simple joys of the cocktail hour. Daniel Handler's introduction to this reprint of the 1950s classic provides a humorous framework for the modern reader.
The Hour: A Cocktail Manifesto
by Daniel Handler Bernard DevotoOne part celebration, one part history, two parts manifesto, Bernard DeVoto's The Hour is a comic and unequivocal treatise on how and why we drink--properly. One part celebration, one part history, two parts manifesto, Bernard DeVoto's The Hour is a comic and unequivocal treatise on how and why we drink--properly. The Pulitzer Prize and National Book Award-winning author turns his shrewd wit on the spirits and attitudes that cause his stomach to turn and his eyes to roll (Warning: this book is NOT for rum drinkers). DeVoto instructs his readers on how to drink like gentlemen and sheds new light on the simple joys of the cocktail hour. Daniel Handler's introduction to this reprint of the 1950s classic provides a humorous framework for the modern reader.
The Hour: A Cocktail Manifesto
by Bernard Devoto Daniel HandlerOne part celebration, one part history, two parts manifesto, Bernard DeVoto's The Hour is a comic and unequivocal treatise on how and why we drink--properly. One part celebration, one part history, two parts manifesto, Bernard DeVoto's The Hour is a comic and unequivocal treatise on how and why we drink--properly. The Pulitzer Prize and National Book Award-winning author turns his shrewd wit on the spirits and attitudes that cause his stomach to turn and his eyes to roll (Warning: this book is NOT for rum drinkers). DeVoto instructs his readers on how to drink like gentlemen and sheds new light on the simple joys of the cocktail hour. Daniel Handler's introduction to this reprint of the 1950s classic provides a humorous framework for the modern reader.
The Hour
by Daniel Handler Bernard DevotoOne part celebration, one part history, two parts manifesto, Bernard DeVoto's The Hour is a comic and unequivocal treatise on how and why we drink - properly. The Pulitzer Prize and National Book Award-winning author turns his shrewd wit on the spirits and attitudes that cause his stomach to turn and his eyes to roll - warning: this book is not for rum drinkers. DeVoto instructs his readers on how to drink like gentlemen and sheds new light on the simple joys of the cocktail hour. Daniel Handler's introduction to this reprint of the 1950s classic provides a humorous framework for the modern reader.
Next-Year Country: A Study of Rural Social Organization in Alberta (Social Credit in Alberta #3)
by Jean BurnetIn this study of the problems of social organization in a rural community of Alberta, a drought-afflicted wheat-growing area centring round the town of Hanna is described as it appeared to the sociologist in 1946.Dr Burnet examines geographical and economic conditions in Hanna, and shows how farming practices, ways of living, and modes of tenure brought into the area from more humid regions proved ill adapted to the dry belt and delayed economic adjustment. In turn, the difficulties in the realm of economics had adverse social and cultural consequences in both the households and the community as a whole.The Hanna area was chosen for study, though not altogether typical, because it revealed more clearly than other areas not so severely hit by the drought of the 1930s the kind of disturbances within the Alberta social structure which made possible the rise of the Social Credit movement.
The Canadian Grain Trade, 1931-1951
by Duncan MacGibbon<p>This book traces in an accurate and objective manner the sequence of events during the last twenty years which have influenced the organization fo the Canadian grain trade. During these years problems arising out of the production and marketing of western grain have been under continuous review in Canada, leading at different times to royal commissions of inquiry. The production and sale of cereals have become such a vital part of the economic life of the three prairie provinces and, indeed, of Canada, that anything affecting this great industry becomes at once a subject of general interest. <p>These twenty years have witnessed momentous changes. The period marks a shift from free trading on the open market to the compulsory marketing of Canadian wheat and other grains through the medium of a Federal board endowed with wide powers. Basically, this change stems from conditions arising out of the Great Depression and World War II. And in one form or another the Canadian Wheat Board will continue to be a significant factor in the marketing of Canadian wheat. Noteworth also have been the dramatic recovery of the Pools and the negotiation of international agreements; and, on the farm front, the establishment of a permit system to control deliveries of grain to country elevators, and the enactment of legislation to protect producers against losses arising from the hazards of nature.</p>
Growing and Using Herbs and Spices
by Milo Miloradovich"Will delight both the gardener and the cook." -- Library Journal."A wonderful compendium -- for anyone who wants to cultivate them or cook with them as so written as to definitely stimulate the interest of the passing page flipper." -- Kirkus Review.Over the years -- as tastes have changed and fads have come and gone -- the gentle art of the herbalist has remained a constant, year-round source of joy for an incredible array of connoisseurs -- from professional horticulturists and accomplished gourmets to enthusiastic suburban gardeners and city-dwelling naturalists.This versatile, handy reference provides these thousands of amateur and professional herbalists with the most compact and complete handbook on culinary herbs and spices possible. Here in a thoroughly delightful labor of love are detailed instructions on how to plant, transplant, cultivate, harvest, use and preserve virtually every herb and spice available in North America today. Ms. Miloradovich takes us step by step through the various stages of herbal development, from preparing seedlings for early transplanting to drying, cutting, and quick-freezing fragrant herbs for potpourri, medicinal lotions, pomanders, and even moth preventives.Hundreds of herbs and spices are included, each introduced with a fascinating anecdote detailing its historical background and legends. Discover the power of cinnamon, one of the oldest spices known to humanity -- used as a love potion by the Romans and a religious incense by the Hebrews and Ancient Egyptians. Find out why Italians still use basil as a token of love and Hindus still consider it a sacred symbol of reverence for the dead. Ms. Miloradovich has found an intriguing tale for each of the hundreds of herbs and spices she discusses -- from bitter unblanched celery to delicious roots of love parsley.Whether you'd like to grow perennials, biennials, or annuals in your apartment window box, or you need a convenient guide for preserving rare herbs, or you just want to know more about the romantic histories, mysterious powers, and legends behind your favorite spices and fragrances, you'll find this engaging book a stimulating source, sure to lead to more and more adventures growing and enjoying herbs and spices.
Love and Kisses and a Halo of Truffles: Letters to Helen Evans Brown
by James Beard John FerroneAn intimate look into the kitchens and lives of two celebrated American food legends and friends Renowned culinary master James Beard and his dear friend, chef Helen Evans Brown, shared both a love of food and a keen insight into the changing palate of American diners. In this twelve-year, bicoastal epistolary exchange of three hundred letters, Beard and Brown offer not only tidbits of indispensible culinary guidance but also two fascinating perspectives on cooking. Whether swapping recipes for dishes like chocolate crepes and roast duck, trading descriptions of delicious meals, or exchanging stories about their travels, Beard and Brown bring their world to vivid life, and their letters provide a unique snapshot of a culinary love affair that is guaranteed to delight epicureans of all stripes. This charming conversation between two great food-loving friends is both a historic gem and a heartwarming, witty account of a deep and meaningful relationship that lasted a lifetime.
Blue Trout and Black Truffles: The Peregrinations of an Epicure
by Joseph WechsbergThere were, and still are, great restaurants all over Europe, but the greater part of Blue Trout and Black Truffles is devoted to the eatingplaces and vineyards of France. It is a vicarious experience to read about the culinary wonders of the notable establishments of another era that have become the last epicurean haven in this materialistic, mechanized world of fastfood chains and frozenfood dinners. Mr. Wechsberg reaches back to the twilight days of the Habsburg monarchy, when those splendid monuments to the haute cuisine in central Europe, Meissl and Schadn of Vienna and Gundel's of Budapest, were in their prime.
Cod Fisheries: The History of an International Economy
by Harold Innis<p>The Cod Fisheries, originally published in 1938 and revised and reissued in 1954, presented a new interpretation of European and North American history that has since become a classic. With that rare skill he possessed of weaving together the various strands of a complex and difficult historical situation, Innis showed how the exploitation of the cod fisheries from the fifteenth century to the twentieth has been closely tied up with the whole economic and political development of Western Europe and North America. <p>The relationship of the fisheries to the maritime greatness of Britain and to the growth of New England as an important commercial power is particularly stressed; and in the examination of the conflicts growing up about this industry are revealed the forces underlying the struggle between Britain and France for control of the new world, and the forces which led to the collapse of thye British Empire in America and the rise of an independent new world political power. The political struggles with Nova Scotia and the long conflict with the United States, continuing far into the nineteenth century, are examined in careful detail.</p>
Consider the Oyster
by M. F. K. FisherM.F.K. Fisher, whom John Updike has called our "poet of the appetites," here pays tribute to that most delicate and enigmatic of foods---the oyster. As she tells of oysters found in stews, in soups, roasted, baked, fried, prepared agrave; la Rockefeller or au naturel--and of the pearls sometimes found therein--Fisher describes her mother's joy at encountering oyster loaf in a girls' dorm in the 1890's, recalls her own initiation into the "strange cold succulence" of raw oysters as a young woman in Marseille and Dijon, and explores both the bivalve's famed aphrodisiac properties and its equally notorious gut-wrenching powers. Plumbing the "dreadful but exciting" life of the oyster, Fisher invites readers to share in the comforts and delights that this delicate edible evokes, and enchants us along the way with her characteristically wise and witty prose.
Food In England: A complete guide to the food that makes us who we are
by Dorothy HartleyDorothy Hartley's FOOD IN ENGLAND became an instant classic when it was first published in 1954, and has had a deep influence on countless English cooks and food writers since.Hartley's love of the infinite variety of English cooking and her knowledge of British culture and history show why our food should never be considered dull or limited. There are unusual dishes such as the Cornish Onion and Apple Pie, and she describes some delicious puddings, cakes and breads, including an exotic violet flower ice cream, an eighteenth century coconut bread and Yorkshire teacakes.An irresistible window into centuries of culture, and illuminated with Hartley's own lively illustrations, FOOD IN ENGLAND is an unforgettable tour through culinary history and a unique insight into England's past.
Food In England: A complete guide to the food that makes us who we are
by Dorothy HartleyDorothy Hartley's FOOD IN ENGLAND became an instant classic when it was first published in 1954, and has had a deep influence on countless English cooks and food writers since.Hartley's love of the infinite variety of English cooking and her knowledge of British culture and history show why our food should never be considered dull or limited. There are unusual dishes such as the Cornish Onion and Apple Pie, and she describes some delicious puddings, cakes and breads, including an exotic violet flower ice cream, an eighteenth century coconut bread and Yorkshire teacakes.An irresistible window into centuries of culture, and illuminated with Hartley's own lively illustrations, FOOD IN ENGLAND is an unforgettable tour through culinary history and a unique insight into England's past.
The Gastronomical Me
by M. F. K. FisherIn 1929, a newly married M.F.K. Fisher said goodbye to a milquetoast American culinary upbringing and sailed with her husband to Dijon, where she tasted real French cooking for the first time. "The Gastronomical Me" is a chronicle of her passionate embrace of a whole new way of eating, drinking, and celebrating the senses. As she recounts memorable meals shared with an assortment of eccentric and fascinating characters, set against a backdrop of mounting pre-war tensions, we witness the formation not only of her taste but of her character and her prodigious talent.
The Chocolate Cookbook
by Staff Home Economists at the Culinary Arts InstituteRecipes for chocolate cakes, frostings, fillings, cookies, pies, desserts, toppers, sauces, beverages and candies.
The 2 Meal Day
by Max Lowery'I love the 2 Meal Day! I feel healthy, happy and full of energy' Suki WaterhouseWelcome to intermittent fasting - eat just two meals a day, either breakfast and lunch or lunch and dinner, to burn fat and get fit fast. Rather than grazing on food all day or having to do complicated calorie calculations for the 5:2 diet, simply eat two meals to lose weight, reduce hunger and feel more energised. Choose your two meals from Max's delicious, nutritious and easy-to-prepare recipes; start the day with Salmon Mini Frittatas or a Breakfast Burrito; Lunch on Thai Green Chicken Curry or Tuna Casserole or enjoy Creamy Mushroom and Parmesan Risotto or Sea Bass Sauce Vierge for Dinner. There are even healthier desserts to satisfy your sweet tooth without over-indulging - choose from Two-Ingredient Chocolate Mousse or Banana Pancakes. Max shows how to combine your 2-meal day with High-Intensity Interval Training (HIIT) - short duration and maximum effort exercises - and resistance workouts to help you drop fat and get fit quickly. So ditch the calorie-counting and the sugar highs and lows and enjoy two meals a day alongside Max's workouts for a leaner, fitter, healthier body.