He became so involved with his meal that he inadvertently tripped over the high peaks of the Caucasus, spilling his food onto the land below. The land blessed by Heaven's table scraps was Georgia.Nestled in the Caucasus mountain range between the Black and Caspian seas, the Republic of Georgia is as beautiful as it is bountiful. The unique geography of the land, which includes both alpine and subtropical zones, has created an enviable culinary tradition. In The Georgian Feast, Darra Goldstein explores the rich and robust culture of Georgia and offers a variety of tempting recipes.The book opens with a fifty-page description of the culture and food of Georgia. Next are over one hundred recipes, often accompanied by notes on the history of the dish. Holiday menus, a glossary of Georgian culinary terms, and an annotated bibliography round out the volume.

    It can speed up almost any dish you are preparing and create a healthy meal. Afraid of pie crust? The Food Processor Bible will have you ready to roll the perfect dough in less than 5 minutes.A culinary bible, this cookbook promises to become dog-eared and food-stained within months. The recipes feature readily available ingredients, simple enough for the beginner and sophisticated enough for the well-seasoned cook. Packed with practical tips, a Daily Food Use Guide and over 500 recipes, it is the essential cookbook to have with your food processor.

    In the 1960s, Edna Staebler moved in with an Old Order Mennonite family to absorb their oral history and learn about Mennonite culture and cooking. From this fieldwork came the cookbook Food That Really Schmecks. Originally published in 1968, Food That Really Schmecks instantly became a classic, selling tens of thousands of copies. Interspersed with practical and memorable recipes are Staebler's stories and anecdotes about cooking, life with the Mennonites, family, and the Waterloo Region. Described by Edith Fowke as folklore literature, Staebler's cookbooks have earned her national acclaim.Back in print as part of Wilfrid Laurier University Press's Life Writing series, a series devoted celebrating life writing as both genre and critical practice, the updated edition of this groundbreaking book includes a foreword by award-winning author Wayson Choy and a new introduction by well-known food writer Rose Murray.

    Over 1200 pages of action and adventure. The first three novels in the celebrated Circle of Ceridwen Saga. Enter the Ninth Century. The Circle of Ceridwen: Book One It is the year 871. Of seven Anglo-Saxon kingdoms, five have fallen to the invading Vikings. No trait is more valued than loyalty, and no possession more precious than one's steel. Across this war-torn landscape travels fifteen year old Ceridwen, now thrust into the lives of the conquerors.Epic...immensely satisfying...an impressive achievement - Historical Novel Society The English Adventure loved by over 100,000 readers in 125 countries... ˃˃˃ Ceridwen of Kilton: Book Two An uncontrolled passion. A heart-breaking decision. A battle that seals the Fate of all. ˃˃˃ The Claiming: Book Three How long can you fight Fate? How far must you go to claim what is yours? Enter the Ninth Century...

    It contains 750 recipes, Gullah verses, and sketches by Charleston artists. This classic cookbook is a must-have for any collector! Inducted into the McIlhenny Hall of Fame, an award given for book sales that exceed 100,000 copies

    Amy Atlas gained an international following when she introduced the concept of meshing baking and crafting to make beautiful sweets spreads. She has designed tables for Brooke Shields, Electrolux with Kelly Ripa, Gayle King, Martha Stewart Weddings, Mindy Weiss, and O Magazine. Since 2008, hundreds of thousands of readers have flocked to her award-winning blog, Sweet Designs. Now they'll learn how she does it for the first time in her first book filled with brand-new tables, original recipes, do-it-yourself instructions, and dozens of tips and secrets.Sweet Designs includes 15 chapters filled with more than 100 recipes for every kind of irresistible treat, plus over 75 easy, affordable DIY craft projects to make them even more special. Each chapter features an amazing dessert table that reflects themes Amy's clients most often request: a favorite color, design, flavor, destination, passion, or holiday. Amy tells readers how they can make just one item, mix and match items from different tables, or make the dessert tables as shown. For every maid of honor who needs to plan an epic bridal shower (and then later the baby shower), every mom who needs to put together a birthday bash her kids will never forget, and every Scrabble aficionado who wants to throw the game-night party to end all game-night parties, Amy serves up that elusive "wow factor" to make every celebration an event to remember.

    Look good and feel great all year round with this practical step-by- step guide to introducing juices and smoothies into your life.

    Part travelogue, part cookbook, part naturalist's encounter, and part love letter, Kaminsky's book takes us from Kentucky, Burgundy, and Madrid to the Yucatán and back to Brooklyn to tell the tale of the pig. From the wondrous techniques of tailgate chefs to Mayan home cooking, competitive barbecuing, and the ancient rite of the pig killing that has bound communities together over the centuries, Pig Perfect brings together an oddball pork-loving band of chefs, farmers, and food lovers and offers a tasty history of the oft underappreciated pig.

    

    Michel Roux presents over two hundred classic and contemporary sauces that transform the humblest dish into a masterpiece. Included are recipes for his latest innovations and centuries-old classics, such as hollandaise and béchamel, making this small-format compendium indispensable. Beginning with the "mother sauces" that provide the foundation for dozens of others, Roux shows how sauces provide the endless variations and continuing appeal of French cooking. Packed with tips (such as "always add cold water to stock"), this updated edition features over one hundred new photographs and twenty-five new recipes with completely revised and updated text.

    As ingredients are becoming more readily available to at-home cooks, there is a great demand for simple, delicious, and authentic recipes that bring Mexican and Southwestern food to our own tables.In their James Beard Book Award-winning cookbook, authors Cheryl Alters Jamison and Bill Jamison combine the best of Mexican and Southwest cooking, bringing together this large region's Native American, Spanish, Mexican, and Anglo culinary roots into one big, exuberant book - The Border Cookbook. In over 300 recipes they explore the common elements and regional differences of border cooking. They offer classic and new recipes that typify cuisines known as Tex-Mex, New Mexican, Sonoran, Cal-Mex, traditional Mexican, Gulf cuisine, and Native American; and their easy-to-follow recipes are suitable for every meal, every day of the week.

    The Melting Pot dares you to Dip Into Something Different with this collection of recipes from our fondue to yours. The book also contains coupons in the very back which are for discounted eating at the restaurant. The coupons total cover the entire costs of purchasing the book, so you can't loose with this one!

    As a non-football nut I didn't expect to enjoy it, but between laddish anecdotes are passages of sudden tenderness. . . Lineker opens up, dislodging memories and reflections, not just about football but his whole life.' THE TIMES _______________________________________________________________ 'Football is a simple game. 22 players chase a ball for 90 minutes, and at the end the Germans always win.'This book is inspired by the stories Danny and I have shared with each other about what life in football is really like: in the dressing room, in the commentary box, on the pitch and - with the appropriate pixellation - in the showers afterwards.What's it really like to play with Messi? I wouldn't know, but I have starred alongside him in an advert for Walkers crisps. And, well, his performance was world-class.And what is a life in football really like? You won't learn much from the dull-as-dishwater post-match interviews - it's a world of secrets, superstitions, laughs and personalities, and let me tell you, half of it you won't believe.I've looked back at my playing days, from England to Leicester, Everton to Barcelona, Tottenham to, er, Nagoya Grampus Eight, and shared the chaotic behind-the-scenes secrets of Match of the Day - and Danny has chipped in with stories from a lifetime following the game as a fan.From Italia '90 to Leicester's Premier League fairytale, from yellow cards to World Cup trophies (I've never been awarded either), from Gascoigne to Maradona, you'll find it all here - everything you always wanted to know about football, but didn't realise that you did.Inspired by the No.1 podcast Behind Closed Doors

    We have in particular given a large place to the rôle and to the history of the Church which dominates all this period, and which has been ordinarily so neglected in our schoolbooks, and have sought to make clear how France obtained in the thirteenth century a sort of political and intellectual hegemony in Europe. We hope those who read will understand what were the great ideas and directive tendencies which determined the historical evolution of the Middle Ages. We have always kept in mind in writing the conclusion to which we were advancing." - Charles Bémont & Gabriel MonodContents: The Roman Empire at the End of the Fourth Century. The Barbarians. The Germanic Invasions – The Vandals, The Visigoths, and the Huns (376-476). The Germanic Invasions – The Ostrogoths. The Germanic Invasions – The Barbarians in Gaul – Clovis. The Frankish Kingdom from 511 to 639. Institutions of Gaul after the Invasions. The Roman Empire of the East in the Sixth Century. The Last Invasions and the Papacy – The Lombards and Gregory the Great – The Anglo-Saxons and Monasticism. The Arabs – Mohammed. Arabian Empire – Conquests and Civilization. The Fainéant Kings – Foundation of the Carolingian Dynasty – Charlemagne. Empire of the Franks – Carolingian Customs and Institutions. The Carolingian Decadence, 814-888. The Last Carolingians – Invasions of the Saracens, Hungarians, and Norsemen – Origin of Feudalism. The Feudal System. Germany and Italy (888-1056). Emperor and Pope – Church Reform – Gregory VII. The Guelfs and Hohenstaufen – Alexander III. and Frederick I. Barbarossa. End of the Hohenstaufen – Victory of the Papacy over the Empire. The Christian and Mussulman Orient from the Seventh to the Eleventh Century. The Crusades. The Country Districts and Cities of France - Emancipation of Peasants and Bourgeois. French Royalty (987-1154). French Royalty (1154-1270). Institutions of Capetian Royalty. England from the Ninth to the Thirteenth Century. Continental Europe. The Roman Church in the Thirteenth Century. The Church and Heresies. Christian and Feudal Civilization – Instruction And Sciences – Literature And Arts – Worship. General Summary.

    Whether charting the rise of our love affair with Chinese food through San Francisco’s fabled The Mandarin, evoking the richness of Italian food through Mamma Leone’s, or chronicling the rise and fall of French haute cuisine through Henri Soulé’s Le Pavillon, food historian Paul Freedman uses each restaurant to tell a wider story of race and class, immigration and assimilation. Freedman also treats us to a scintillating history of the then-revolutionary Schrafft’s, a chain of convivial lunch spots that catered to women, and that bygone favorite, Howard Johnson’s, which pioneered midcentury, on-the-road dining, only to be swept aside by McDonald's. Lavishly designed with more than 100 photographs and images, including original menus, Ten Restaurants That Changed America is a significant and highly entertaining social history.