William Watson presents a narrative of his observations and experience in the Southern States, both before and during the American Civil War. Prior to the War, Watson lived in the hot, fertile state of Louisiana. With Lincoln in office, and the secession of the southern states, North and South was plunged in a violent Civil War. Watson recounts the widespread lack of political interest until the country reached this point. In a volunteer corps, Watson was surrounded by several industrial and commercial classes. His recollections include fascinating insights into the men he served with. Watson also gives his personal views on the causes of the war, and the conduct of both sides. Detailing the lives of the soldiers, Watson reveals their living conditions, the level of destruction and death and their daily rations. William Watson (1826-1906) was a Scottish native who moved to the Caribbean to work as a civil engineer. He later moved to Louisiana for business. While in Louisiana, he enlisted in the Confederate Army. He was one of many British citizens who had joined.

    Author and burger expert George Motz covers traditional grilling techniques as well as how to smoke, steam, poach, and deep-fry burgers based on signature recipes from around the country. Each chapter is dedicated to a specific regional burger, from the tortilla burger of New Mexico to the classic New York–style pub burger, and from the fried onion burger of Oklahoma to Hawaii’s Loco Moco. Motz provides expert instruction, tantalizing recipes, and vibrant color photography to help you create unique variations on America’s favorite dish in your own home. Recipes feature regional burgers from: California, Connecticut, Florida, Hawaii, Iowa, Kansas, Massachusetts, Michigan, Minnesota, Mississippi, Missouri, Montana, Nebraska, New Jersey, New Mexico, New York, North Carolina, Oklahoma, South Carolina, Tennessee, Texas, Utah, and Wisconsin.

    Surrender all of your notions about barbecue. Forget everything you've ever learned about cooking with charcoal and fire. It is all wrong. Get it right with the "Five Easy Lessons" program, which includes over 130 recipes and step-by-step instructions for setting up and cooking low and slow on a Weber Smokey Mountain, an offset smoker, or a kettle grill. This program is guided by a singular philosophy: Keep It Simple, Stupid. Do exactly as Gary says, don't even think about opening the lid before it's time, and you will learn:What gear you do and, more importantly, don't needExactly how to start and maintain a proper fire (without lighter fluid)All about marinades, brines, and rubsTo use your senses and trust your instincts (instead of thermometers)How to make delicious, delicious barbecue The perfect how-to guide for beginner and expert alike, Low & Slow will take your barbecue skills to the next level.

    It is important that we be in charge again of our cooking, working with fresh, unadulterated ingredients. Enclosed you will find many simple-to-make, good-tasting, inexpensive dishes from the past that taste better than ever today. I urge you to try them. · Good soups—satisfying one-dish meals that can be made ahead· Dishes that can be made with what’s on hand—First-Prize Onion Casserole, Shepherd’s Pie, Salmon or Tuna Loaf· Vegetables baked and ready for the table· Real salads, substantial enough for lunch or supper, with snappy dressings· Breads and cookies, puddings and cakes that you loved as a childPS: There is nothing like the satisfaction of sharing with others something you have cooked yourself

    The high-powered convection heating translates to faster cook times, and with so little oil, you'll have easy clean-up too. Air Fry Every Day shows you how to use your air fryer to create healthier fresh takes on comfort food classics, crowd-pleasing snacks, and kid-friendly dishes, such as buffalo wings, coconut shrimp, shoestring fries, stuffed blooming onions with lemon aioli, and spiced sweet potato wedges with garlic yogurt dip. You'll also find deliciously unexpected ways to put your air fryer to use in recipes such as golden bread crumb-crusted cider-brined pork chops, crispy air-fried rice, and beautifully bronzed whole heads of cauliflower. An air fryer is also incredibly versatile: with its powerful convection heating, it can bake, roast, and steam at superfast speeds, so in addition to craveworthy "fried" foods, you'll find recipes for roasted meats, breads, pizzas, and even desserts and sweet baked goods--you may never turn your oven on again. With recipes that are creative, fast, and foolproof, and essential tips and techniques to maximize your air fryer's capabilities, Air Fry Every Day is the best reason why you should add this tool to your arsenal of kitchen gadgets.

    Kuh takes readers inside this high-stakes business, sharing little-known anecdotes, describing legendary cooks and bright new star chefs, and relating his own reminiscences. Populated by a host of food personalities, including Julia Child, M.F.K. Fisher, and James Beard, Kuh's social and cultural history of America's great restaurants reveals the dramatic transformations in U.S. cuisine. "If you believe we are what we eat, this is the book that tells you who we are." (The San Diego Union-Tribune) ßAUTHORBIO: Patric Kuh is a Paris-trained chef who has worked in preeminent restaurants in France, New York, and California. He has written a novel, as well as numerous articles for Gourmet, Esquire, Salon.com, and Los Angeles magazine.

    Italians regard panini as fast food thanks to its easy preparation, which also accounts for its success in North America. Sales of panini makers have skyrocketed, with small appliance manufacturers releasing new models each year.Tiffany Collins provides great recipes that replicate the bistro experience and maximize the use of a home panini maker. Among the recipes for this vibrant, flavorful food are:Salami, prosciutto, mozzarella panini with roasted red peppers; Philly cheesesteak panini Bacon, spinach and hard-boiled egg panini; smoked salmon, red onion, cream cheese and caper panini Sweet Italian sausage, provolone and tomato sauce panini; hummus, red onion and Swiss cheese panini Pulled pork panini; Tuscan tuna and white bean panini; shrimp club panini Cuban panini; smores panini; sliced beef, caramelized onions and gorgonzola panini Smoked turkey, brie and Granny Smith apple panini; south of the border turkey panini with perfect guacamole. This Italian tradition can now be experienced at home and enjoyed by the whole family.

    Meade guided his forces to victory in the Civil War's most pivotal battle. Commentators often dismiss Meade when discussing the great leaders of the Civil War. But in this long-anticipated book, Kent Masterson Brown draws on an expansive archive to reappraise Meade's leadership during the Battle of Gettysburg. Using Meade's published and unpublished papers alongside diaries, letters, and memoirs of fellow officers and enlisted men, Brown highlights how Meade's rapid advance of the army to Gettysburg on July 1, his tactical control and coordination of the army in the desperate fighting on July 2, and his determination to hold his positions on July 3 insured victory.Brown argues that supply deficiencies, brought about by the army's unexpected need to advance to Gettysburg, were crippling. In spite of that, Meade pursued Lee's retreating army rapidly, and his decision not to blindly attack Lee's formidable defenses near Williamsport on July 13 was entirely correct in spite of subsequent harsh criticism. Combining compelling narrative with incisive analysis, this finely rendered work of military history deepens our understanding of the Army of the Potomac as well as the machinations of the Gettysburg Campaign, restoring Meade to his rightful place in the Gettysburg narrative.

    For all those who have read and cherished the Foxfire books, here is a loving portrait of a fondly remembered friend. This book is not just about Aunt Arie; it is Aunt Arie. In her own words, she discusses everything from planting, harvesting, and cooking to her thoughts about religion and her feelings about living alone. Also included are testimonials from many who knew her and a wealth of photographs.

    Like William Clarke Quantrill and "Bloody Bill" Anderson, Samuel Hildebrand was a proud Missouri bushwhacker. In this long out of print book, Hildebrand describes raids and executions his band of men carried out. He remained at the end of the war and unreconstructed rebel and fervent racist. Like many of his southern brethren who fought, he never owned slaves but kept a captured black man with him after the war. This self-serving but fascinating account is a valuable addition to the canon of Civil War literature. In it, Hildebrand claims that others have tried to tell his story but have gotten it wrong, so he has a notarized statement by prominent men included as verification of authenticity. Every memoir of the American Civil War provides us with another view of the catastrophe that changed the country forever. For the first time ever, this long-out-of-print book is available as an affordable, well-formatted book for e-readers and smartphones. Be sure to LOOK INSIDE or download a sample.

    She was the oldest of seven kids; raised in poverty, married at 13, and a mother of 4 by the time she was 17. Few would have expected this type of adolescence to produce a woman who was the winner of every music award imaginable, the author of two New York Times bestselling books and a 2003 Kennedy Center honoree, and whose life story was the subject of an Academy Award winning movie.In You're Cookin' It Country, Loretta Lynn shares over 120 of her favorite recipes. From the dishes her mother cooked as she was growing up to the meals she has prepared for her family over the years. Also included are more than 35 stories relating to food as only Loretta can tell them. These include stories of her "Mommy" going out hunting for rabbit and possum to the more recent story of Jack White of the rock group The White Stripes flying to Nashville to have a dinner of chicken and dumplings with Loretta. There is also the story of her husband to be, Doolittle, buying a pie from her at an auction only to discover that Loretta had mistaken salt for the sugar when she baked it.You're Cookin' It Country will be a must have purchase for the millions of fans Loretta has made all over the world.Loretta's first book, Coal Miner's Daughter (1978) has sold more than one million copies. Her second book, Still Woman Enough (2002) has sold more than 200,000 copies. Both were New York Times bestsellers.

    Lee, Stonewall Jackson assumed his nickname during the Battle of Bull Run in the Civil War. It is said that The Army of Northern Virginia never fully recovered from the loss of Stonewall's leadership when he was accidentally shot by one of his own men and died in 1863. Davis highlights Stonewall Jackson as a general who emphasized the importance of reliable information and early preparedness (he so believed in information that he had a personal mapmaker with him at all times) and details Jackson's many lessons in strategy and leadership.

    

     But what about the voices of the common soldier? Frank Wilkeson, when he wrote his account of the civil war, aimed to rectify this and reassert the importance of looking at the accounts of the men who carried the muskets, served the guns, and rode their saddles into the heat of battle. As he states in his preface, “The epauleted history has been largely inspired by vanity or jealousy, saving and excepting forever the immortal record”. Wilkeson and his fellow comrades who lived on the frontlines of the conflict had no need to rescue their reputations or assert their actions and thus their accounts provide a brilliant and unbiased alternative view of this bloody war. After lying about his age Frank Wilkeson was just sixteen when he joined the Union Army in 1864. Through the course of the next year he saw some of the ferocious battles of Grant’s Overland Campaign. Recollections of a Private Soldier in the Army of the Potomac is a wonderfully refreshing account of the American Civil War that takes the reader to the heart of what it would have been like to have served in the front ranks. “Wilkeson’s words have a robustness that remind us that colorful writing was in the American air, and contemporaries like Mark Twain didn’t come out of the blue (or the gray).” Robert Cowley, HistoryNet “deeply portrays the experience of the ordinary soldier on campaign and in battle.” Civil War Talk “[The memoir is] unlike most others by Civil War Veterans who tended to romanticize and sometimes glorify the experiences they went through . . . . His emphasis on the seamy, unheroic, horrific side of war is a healthy corrective to romanticism." James McPherson Frank Wilkeson was an American journalist, soldier, farmer and explorer. His memoir Recollections of a Private Soldier in the Army of the Potomac was first published in 1887 and he passed away in 1913.

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