Preparing and enjoying homemade meals provides a sense of purpose and calm, accomplishment and connection. Now in "Hallelujah! The Welcome Table, " Angelou shares memories pithy and poignant-and the recipes that helped to make them both indelible and irreplaceable. Angelou tells us about the time she was expelled from school for being afraid to speak-and her mother baked a delicious maple cake to brighten her spirits. She gives us her recipe for short ribs along with a story about a job she had as a cook at a Creole restaurant (never mind that she didn't know how to cook and had no idea what Creole food might entail). There was the time in London when she attended a wretched dinner party full of wretched people; but all wasn't lost-she did experience her initial taste of a savory onion tart. She recounts her very first night in her new home in Sonoma, California, when she invited M. F. K. Fisher over for cassoulet, and the evening Deca Mitford roasted a chicken when she was beyond tipsy-and created Chicken Drunkard Style. And then there was the hearty brunch Angelou made for a homesick Southerner, a meal that earned her both a job offer and a prophetic compliment: "If you can write half as good as you can cook, you are going to be famous." Maya Angelou is renowned in her wide and generous circle of friends as a marvelous chef. Her kitchen is a social center. From fried meat pies, chicken livers, and beef Wellington to caramel cake, bread pudding, and chocolate eclairs, the one hundred-plus recipes included here are all tried and true, and come from Angelou's heart and her home. "Hallelujah! The Welcome Table "is a stunning collaboration between the two things Angelou loves best: writing and cooking.

    F. K. Fisher in The Gastronomical Me, food is more than a metaphor in The Bread and the Knife. It is the organizing principle of an existence. Starting with "A Is for Al Dente," the loosely linked chapters evoke an alphabet of food memories that recount a woman’s emotional growth from the challenges of youth to professional accomplishment, marriage, and divorce. Betrayal is embodied in an overripe melon, her awakening in a Béarnaise sauce. Passion fruit juice portends the end of a first marriage, while tarte Tatin offers redemption. Each letter serves up a surprising variation on the struggle for self-knowledge, the joy and pain of familial and romantic love, and food’s astonishing ability to connect us with both the living and the dead. Ranging from her grandmother's suburban kitchen to an elegant New York restaurant, a longhouse in Borneo, and a palace in Rajasthan, The Bread and the Knife charts the vicissitudes of a woman forced to swallow some hard truths about herself while discovering that the universe can dispense surprising second chances.

    THE AMISH COOK, a full-color cookbook based on Elizabeth's columns, compiles more than 75 traditional Amish recipes, photographs of the Coblentz farm, practical gardening tips, cherished family tales, and firsthand accounts of traditional Amish events like corn-husking bees and barn raisings. A truly unique collaboration between a simple Amish grandmother and a modern-day newspaperman, THE AMISH COOK is a poignant and authentic look at a disappearing way of life.‚Ä¢ ‚ÄúThe Amish Cook‚Äù column is syndicated in more than 100 newspapers nationwide.‚Ä¢ Elizabeth wrote THE AMISH COOK in longhand by the light of a kerosene lamp.‚Ä¢ Elizabeth has been a writer for the Amish newspaper, The Budget, for 40 years.

    Rombauer self-published the first three thousand copies of Joy of Cooking in 1931, it has become the kitchen bible, with more than 20 million copies in print. This new edition of Joy has been thoroughly revised and expanded by Irma’s great-grandson John Becker and his wife, Megan Scott.John and Megan developed more than six hundred new recipes for this edition, tested and tweaked thousands of classic recipes, and updated every section of every chapter to reflect the latest ingredients and techniques available to today’s home cooks. Their strategy for revising this edition was the same one Irma and Marion employed: Vet, research, and improve Joy’s coverage of legacy recipes while introducing new dishes, modern cooking techniques, and comprehensive information on ingredients now available at farmers’ markets and grocery stores. You will find tried-and-true favorites like Banana Bread Cockaigne, Chocolate Chip Cookies, and Southern Corn Bread—all retested and faithfully improved—as well as new favorites like Chana Masala, Beef Rendang, Megan’s Seeded Olive Oil Granola, and Smoked Pork Shoulder. In addition to a thoroughly modernized vegetable chapter, there are many more vegan and vegetarian recipes, including Caramelized Tamarind Tempeh, Crispy Pan-Fried Tofu, Spicy Chickpea Soup, and Roasted Mushroom Burgers. Joy’s baking chapters now include gram weights for accuracy, along with a refreshed lineup of baked goods like Cannelés de Bordeaux, Rustic No-Knead Sourdough, Ciabatta, Chocolate-Walnut Babka, and Chicago-Style Deep-Dish Pizza, as well as gluten-free recipes for pizza dough and yeast breads. A new chapter on streamlined cooking explains how to economize time, money, and ingredients and avoid waste. You will learn how to use a diverse array of ingredients, from amaranth to za’atar. New techniques include low-temperature and sous vide cooking, fermentation, and cooking with both traditional and electric pressure cookers. Barbecuing, smoking, and other outdoor cooking methods are covered in even greater detail. This new edition of Joy is the perfect combination of classic recipes, new dishes, and indispensable reference information for today’s home cooks. Whether it is the only cookbook on your shelf or one of many, Joy is and has been the essential and trusted guide for home cooks for almost a century. This new edition continues that legacy.

    ‘Sully’ Sullenberger—the pilot who miraculously landed a crippled US Airways Flight 1549 in New York’s Hudson River, saving the lives of all 155 passengers and crew.On January 15, 2009, the world witnessed a remarkable emergency landing when Captain "Sully" Sullenberger skillfully glided US Airways Flight 1549 onto the Hudson River, saving the lives of all 155 passengers and crew. His cool actions not only averted tragedy but made him a hero and an inspiration worldwide. His story is now a major motion picture from director / producer Clint Eastwood and stars Tom Hanks, Laura Linney and Aaron Eckhart.Sully's story is one of dedication, hope, and preparedness, revealing the important lessons he learned through his life, in his military service, and in his work as an airline pilot. It reminds us all that, even in these days of conflict, tragedy and uncertainty, there are values still worth fighting for—that life's challenges can be met if we're ready for them.

    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.

    George Armstrong Custer that radically changes our view of the man and his turbulent times.In this magisterial biography, T. J. Stiles paints a portrait of Custer both deeply personal and sweeping in scope, proving how much of Custer’s legacy has been ignored. He demolishes Custer’s historical caricature, revealing a volatile, contradictory, intense person—capable yet insecure, intelligent yet bigoted, passionate yet self-destructive, a romantic individualist at odds with the institution of the military (he was court-martialed twice in six years). The key to understanding Custer, Stiles writes, is keeping in mind that he lived on a frontier in time. In the Civil War, the West, and many areas overlooked in previous biographies, Custer helped to create modern America, but he could never adapt to it. He freed countless slaves yet rejected new civil rights laws. He proved his heroism but missed the dark reality of war for so many others. A talented combat leader, he struggled as a manager in the West. He tried to make a fortune on Wall Street yet never connected with the new corporate economy. Native Americans fascinated him, but he could not see them as fully human. A popular writer, he remained apart from Ambrose Bierce, Mark Twain, and other rising intellectuals. During Custer’s lifetime, Americans saw their world remade. His admirers saw him as the embodiment of the nation’s gallant youth, of all that they were losing; his detractors despised him for resisting a more complex and promising future. Intimate, dramatic, and provocative, this biography captures the larger story of the changing nation in Custer’s tumultuous marriage to his highly educated wife, Libbie; their complicated relationship with Eliza Brown, the forceful black woman who ran their household; as well as his battles and expeditions. It casts surprising new light on a near-mythic American figure, a man both widely known and little understood.

    A profile of the iconic Civil War general explores the paradoxes attributed to his character to discuss such topics as his achievements as a military strategist, his contributions to the Transcontinental Railroad, and his tempestuous family relationships.

    It's summer in a jar! A jar of jam, writes Linda Ziedrich, is a memory brought back to life - a memory of summer's bounty and abundance. With the recipes and techniques in this comprehensive, clear-cut handbook, you can enjoy the sweet taste of the season's fruit all year round. Picture your pantry shelves lined with sparkling, colorful jars of jams, jellies, and other sweet preserves, and imagine the fun and satisfaction of creating these delicious, economical treats. You'll point with pride at your Caramel-Apple Jam, Concord Grape Jelly, Pear-Apricot-Orange Preserves, Strawberry-Kiwi Jam, Lemon Curd, Red Grapefruit Marmalade, Ginger Preserved in Syrup, Brandied Peaches with Vanilla, and much, much more!

    At seventeen, in the dark of night, he left the religious settlement, but it was only nine years later that he finally left the church for good. His favorite Bible verse is from Psalm 34: "Delight yourself in the Lord, and He will give you the desires of your heart." In this new memoir, he tells what it was like growing up Old World Amish and what it felt like leaving it for a strange new world. Far more than picturesque; Growing Up Amish conveys one man's heartfelt experience.

    The 12-page introduction to grilling, "Outdoor Cooking 101," walks you step-by-step through the essentials of grilling, grill-roasting, and barbecuing using both charcoal and gas grills. And since outdoor cooking requires just the right tools and equipment, the editors of Cook's Illustrated share the results of their product tests in an extensive buyers guide where charcoal grills, gas grills, grill brushes, tongs, instant-read thermometers, and more are rated. At a glance, you will know which brands we recommend (and why) and which to avoid. Armed with the right equipment and instructions, you’ll be ready to tackle just about any recipe from a simple and perfectly cooked burger to succulent pulled pork and restaurant-perfect grilled tuna. You’ll find more than 450 recipes for all your favorites—steak tips, ribs, and barbecued chicken as well as some that will expand your repertoire—from Thai-Grilled Chicken and Skirt Steak Tacos to Grilled Corn with Spicy Chili Butter and Bruschetta with Fresh Herbs. The Cook’s Illustrated Guide to Grilling and Barbecue also contains more than 300 step-by-step illustrations that walk you through the basics of food preparation, such as how to cut beef for kebabs, trim beef tenderloin, and grill-roast a turkey. Whether you’re a novice outdoor cook or aspiring grill-master, this encyclopedic examination of one of America’s favorite pastimes will be your guide to foolproof grilling and barbecuing.

    Cho grew up as the daughter of a white American merchant marine and the Korean bar hostess he met abroad. They were one of few immigrants in a xenophobic small town during the Cold War, where identity was politicized by everyday details—language, cultural references, memories, and food. When Grace was fifteen, her dynamic mother experienced the onset of schizophrenia, a condition that would continue and evolve for the rest of her life.Part food memoir, part sociological investigation, Tastes Like War is a hybrid text about a daughter’s search through intimate and global history for the roots of her mother’s schizophrenia. In her mother’s final years, Grace learned to cook dishes from her parent’s childhood in order to invite the past into the present, and to hold space for her mother’s multiple voices at the table. And through careful listening over these shared meals, Grace discovered not only the things that broke the brilliant, complicated woman who raised her—but also the things that kept her alive.

    This is the remarkable true story of a man who lived alone in the woods of Maine for 27 years, making this dream a reality--not out of anger at the world, but simply because he preferred to live on his own.In 1986, a shy and intelligent twenty-year-old named Christopher Knight left his home in Massachusetts, drove to Maine, and disappeared into the forest. He would not have a conversation with another human being until nearly three decades later, when he was arrested for stealing food. Living in a tent even through brutal winters, he had survived by his wits and courage, developing ingenious ways to store edibles and water, and to avoid freezing to death. He broke into nearby cottages for food, clothing, reading material, and other provisions, taking only what he needed but terrifying a community never able to solve the mysterious burglaries. Based on extensive interviews with Knight himself, this is a vividly detailed account of his secluded life--why did he leave? what did he learn?--as well as the challenges he has faced since returning to the world. It is a gripping story of survival that asks fundamental questions about solitude, community, and what makes a good life, and a deeply moving portrait of a man who was determined to live his own way, and succeeded.

    Forced into a radical life change, she returned to her native rural Michigan.  There she learned to live on a limited budget while remaining true to her culinary principles of eating well and as locally as possible. In The Feast Nearby, Mather chronicles her year-long project: preparing and consuming three home-cooked, totally seasonal, and local meals a day--all on forty dollars a week.  With insight and humor, Mather explores the confusion and needful compromises in eating locally. She examines why local often trumps organic, and wonders why the USDA recommends white bread, powdered milk, and instant orange drinks as part of its “low-cost” food budget program.  Through local eating, Mather forges connections with the farmers, vendors, and growers who provide her with sustenance. She becomes more closely attuned to the nuances of each season, inhabiting her little corner of the world more fully, and building a life richer than she imagined it could be.  The Feast Nearby celebrates small pleasures: home-roasted coffee, a pantry stocked with home-canned green beans and homemade preserves, and the contented clucking of laying hens in the backyard. Mather also draws on her rich culinary knowledge to present nearly one hundred seasonal recipes that are inspiring, enticing, and economical--cooking goals that don’t always overlap--such as Pickled Asparagus with Lemon, Tarragon, and Garlic; Cider-Braised Pork Loin with Apples and Onions; and Cardamom-Coffee Toffee Bars.  Mather’s poignant, reflective narrative shares encouraging advice for aspiring locavores everywhere, and combines the virtues of kitchen thrift with the pleasures of cooking--and eating--well.

    In the spring of 1865, the bloody saga of America's Civil War finally comes to an end after a series of increasingly harrowing battles. President Abraham Lincoln's generous terms for Robert E. Lee's surrender are devised to fulfill Lincoln's dream of healing a divided nation, with the former Confederates allowed to reintegrate into American society. But one man and his band of murderous accomplices, perhaps reaching into the highest ranks of the U.S. government, are not appeased.In the midst of the patriotic celebrations in Washington D.C., John Wilkes Booth—charismatic ladies' man and impenitent racist—murders Abraham Lincoln at Ford's Theatre. A furious manhunt ensues and Booth immediately becomes the country's most wanted fugitive. Lafayette C. Baker, a smart but shifty New York detective and former Union spy, unravels the string of clues leading to Booth, while federal forces track his accomplices. The thrilling chase ends in a fiery shootout and a series of court-ordered executions—including that of the first woman ever executed by the U.S. government, Mary Surratt. Featuring some of history's most remarkable figures, vivid detail, and page-turning action, Killing Lincoln is history that reads like a thriller. http://catalog.loc.gov/cgi-bin/Pwebre...~