Stuart’s cavalry. General Stuart was greatly impressed by von Borke, reporting: “Capt. Heros von Borcke, a Prussian cavalry officer, who lately ran the blockade, assigned me by the honorable Secretary of War, joined in the charge of the First Squadron in gallant style, and subsequently, by his energy, skill, and activity, won the praise and admiration of all”. Major von Borcke’s friendship with Stuart plays a significant role in this book. His unique standing in the General’s life allows the reader to gain an insight into one of the most fascinating figures in Civil War history. Also serving under General Stonewall Jackson and General Robert E. Lee, von Borcke’s dealings with leading Confederate figures sets his autobiography apart from the average Civil War memoir. In addition to the detailed battleground accounts, von Borcke recalls the comradery of the Confederate army and revelry that often took place in their downtime. Written in 1866, Heros von Borcke’s Memoirs of the Confederate War for Independence is one of the most important and enlightening memoirs of this tumultuous time in American history. “One of the most exhilarating of war memoirs”—Confederate Shop Heros von Borcke (1836–1895) served in the Confederate army and participated in numerous battles before being wounded at the beginning of the Gettysburg Campaign. Prevented by injury from continuing in active service, he was promoted to the rank of lieutenant-colonel and sent by the Confederate Congress on a diplomatic mission to England. When the war ended in 1865 he remained abroad and returned to his native Prussia, where he later served with distinction in the Franco-Prussian War. He wrote his memoirs in 1866 and died in 1895.

    In this brave and searingly frank memoir, she describes those first horrifying moments and her long journey since. She has written an engrossing, unsentimental, beautifully poised account: as she struggles through the first months following the tragedy, furiously clenched against a reality that she cannot face and cannot deny; and then, over the ensuing years, as she emerges reluctantly, slowly allowing her memory to take her back through the rich and joyous life she’s mourning, from her family’s home in London, to the birth of her children, to the year she met her English husband at Cambridge, to her childhood in Colombo; all the while learning the difficult balance between the almost unbearable reminders of her loss and the need to keep her family, somehow, still alive within her.

    Focusing each chapter on the culinary and social history of one dish--such as fried chicken, chitlins, yams, greens, and red drinks--Miller uncovers how it got on the soul food plate and what it means for African American culture and identity.Miller argues that the story is more complex and surprising than commonly thought. Four centuries in the making, and fusing European, Native American, and West African cuisines, soul food--in all its fried, pork-infused, and sugary glory--is but one aspect of African American culinary heritage. Miller discusses how soul food has become incorporated into American culture and explores its connections to identity politics, bad health raps, and healthier alternatives. This refreshing look at one of America's most celebrated, mythologized, and maligned cuisines is enriched by spirited sidebars, photographs, and twenty-two recipes.

    These compelling profiles of 22 adventurous¿yet unlucky¿climbers chronicle more than a century of exploration, recreation, and tragedy in New Hampshire¿s Presidential Range.

    This dish is not obligatory; recollect that it is but aculinary work of supererogation.SOUP: Let your soup be extremely hot; do not let it be like theLaodiceans. You know what St. John said about them, and you would besorry to think of your soup sharing the fate which he describes with suchsaintly verve. Be sure that your soup has a good foundation, and avoidthe Italian method of making _consommé_, which is to put a pot ofwater on to warm and to drive a cow past the door.FISH: It is a truism to say that fish should be absolutely fresh, yetonly too many cooks think, during the week-end, that fish is like themanna of the Hebrews, which was imbued with Sabbatarian principles thatkept it fresh from Saturday to Monday. I implore of you to thinkdifferently about fish. It is a most nourishing and strengthening food--other qualities it has, too, if one must believe the anecdote of theSultan Saladin and the two anchorites.MEAT: If your meat must be cooked in water, let it not boil but merelysimmer; let the pot just whisper agreeably of a good dish to come. Do youknow what an English tourist said, looking into a Moorish cooking-pot?"What have you got there? Mutton and rice?" "For the moment, Sidi, it ismutton and rice," said the Moorish cook; "but in two hours, inshallah,when the garlic has kissed the pot, it will be the most deliciouscomforter from Mecca to Casa Blanca." Simmer and season, then, yourmeats, and let the onion (if not garlic) just kiss the pot, even if youallow no further intimacy between them. Use bay-leaves, spices, herbs ofall sorts, vinegar, cloves; and never forget pepper and salt.Game is like Love, the best appreciated when it begins to go. Onlyexperience will teach you, on blowing up the breast feathers of apheasant, whether it ought to be cooked to-day or to-morrow. Men, as arule, are very particular about the dressing of game, though they may notall be able to tell, like the Frenchman, upon which of her legs apartridge was in the habit of sitting. Game should be underdone ratherthan well done; it should never be without well-buttered toast underneathit to collect the gravy, and the knife to carve it with should be very,very sharp.VEGETABLES: Nearly all these are at their best (like brunettes) justbefore they are fully matured. So says a great authority, and no doubt heis thinking of young peas and beans, lettuces and asparagus. Try to dresssuch things as potatoes, parsnips, cabbages, carrots, in other ways thansimply boiled in water, for the water often removes the flavor and leavesthe fiber. Do not let your vegetable-dishes remind your guests ofFroissart's account of Scotchmen's food, which was "rubbed in a littlewater."

    If you have read other books about him, read this one to discover more about his philosophy and spirituality based on his own works. It covers his entire life from birth to death. The Joy of Life distills the personality of Theodore Roosevelt into one medium-sized book. Quotes appear in this book which show him to be funny, hyperactive, energetic, exciting, enthusiastic, entertaining and lovable. His contemporaries say such things as: the more I see him the more and more I love him; work was an entertainment with him there; it was love at first sight; never have we laughed so much as when T.R. was our host. The book shows what motivated him at each stage of his life. During his Police Commissioner days he said to Jacob Riis, author of How the Other Half Lives, "I have read your book and I have come to help." Charging up San Juan hill he realized that he was destined to become a great leader of people like his Rough Riders: a mixed group who included cowboys, Indians, Ivy Leaguers, hispanics, marshals, negroes and Texas Rangers. His greatest effort was in conservation. He preserved millions of acres of land including wildlife refuges, national parks, national monuments and irrigation projects. He accomplished many things in his life but would have obtained a place in history for that alone.

    Making your own bread is easier, healthier, and cheaper than buying from a store! Start making your own bread TODAY with these delicious and EASY homemade bread recipes! From your conventional breads, to your non-conventional specialty recipes, this homemade bread recipes book HAS IT ALL! Best of all, all these recipes have EASY TO FOLLOW steps so ANYONE can make delicious bread in no time at all! Try a few of these homemade bread recipes and I guarantee you'll never want to buy bread from the store again!

    The active Table of Contents on the kindle version allows you to click on a subject and go right to it. The book includes parts I and II:Part I is an explanation of all the preserving methods, how to do them, and what you’ll need: Canning, Dehydrating, Freezing, Salting, Brining, Sugaring, Smoking, Pickling, and Fermenting, as well as some not-as-often heard of ones as Ash, Oil, and Honey for preservation.Part II starts with meat and works it’s way through beef/venison/elk, pork/bear, goat/sheep, rabbit, chicken, turkey, duck/goose, and fish; then dairy: milk, butter, cheeses, yogurt and sour cream, and finishes with a chapter on preserving eggs. All the methods that work well with each food are explained along with directions for the preparation and processing of that food. There is also information about what doesn’t work and why.The next volume, "Food Storage: Preserving Fruits, Nuts, and Seeds", is also available in print and kindle format, exclusively from amazon.com, and is set up in the same handy-to-use format.The authors live on opposite ends of the country (North and South) and bring some of their own regional flavor to the books, making them interesting as well as informative.

    He was a mountain climber, rescue team member, firefighter, wildlife custodian, and adviser to tourists, adventurers, and people passing through. At all times, he was an acute observer of human and animal behaviour. In these pages he records with wry wit and bitter insight true stories of heroism and folly drawn from life in the high country.Marty writes vividly about a land and a way of life that are increasingly endangered. The visceral energy of his prose compels attention. This is a compulsive, alarming, and often hilarious read.

    As the road bent and the outline of Buachaille Etive Mor slid into sight, I did what I always did, and always would. I felt for that flutter of awe and that indefinable, unmistakable quickening of the pulse.’In the late 18th century, mountains shifted from being universally reviled to becoming the most inspiring things on earth. Simply put, the monsters became muses – and an entire artistic movement was born. This movement became a love affair, the love affair became an obsession, and gradually but surely, obsession became lifestyle as mountains became stitched into the fabric of the British cultural tapestry.In his compelling new book, Simon Ingram explores how mountains became such a preoccupation for the modern western imagination, weaving his own adventures into a powerful narrative which provides a kind of experiential hit list for people who don’t have the time nor the will to climb a thousand mountains.For some of these mountains, the most amazing thing about them might be the journey they’ve taken to get here. Others, the tales of science, endeavour and art that have played out on their slopes. The mythology they’re drenched in. The history they’ve seen. The genius they’ve inspired. The danger that draws people to them. The life that clusters around them, human and otherwise. The extreme weather they conjure. The adventure they fuel. The way that some raise the hairs on the back of your neck, and trigger powerful, strange emotions. And moreover, what they’re like to be amidst, under, on – just what that indefinable quality is that the British mountains wield which takes possession of you so powerfully, and never goes away.Ingram takes us high into the rafters of Britain’s most forbidding, unflinching and unchanging wild places through all the seasons of the year – from the first blush of spring to the deepest, darkest bite of the mountain winter. From Beinn Dearg to Ben Nevis, he takes us on a journey spanning sixteen of Britain’s most evocative mountainous landscapes, and what they mean to us today.

    . ." Whatever the occasion, food-in the making and the eating-should always be pleasurable. Simply Nigella taps into the rhythms of our cooking lives, with recipes that are uncomplicated, relaxed, and yet always satisfying.From quick and calm workday dinners (Miso Salmon; Cauliflower & Cashew Nut Curry) to stress-free ideas when feeding a crowd (Chicken Traybake with Bitter Orange & Fennel) to the instant joy of bowlfood for cozy nights on the sofa (Thai Noodles with Cinnamon and Shrimp), here is food guaranteed to make everyone feel good.Whether you need to create some breathing space at the end of a long week (Beef Chili with Black Beans), indulge in a sweet treat (Lemon Pavlova; Chocolate Chip Cookie Dough Pots) or wake up to a strength-giving breakfast (Toasty Olive Oil Granola), Nigella's new cookbook is filled with recipes destined to become firm favorites.Simply Nigella is the perfect antidote to our busy lives: a calm and glad celebration of food to soothe and uplift.

    It’s a life of pancakes that remind you of blueberry pie, eating onion dip with your glam squad, banana bread that breaks the internet, and a little something called Pad Thai Carbonara. After two years of parenthood, falling in love with different flavors, and relearning the healing power of comfort food, this book is like Chrissy’s new edible diary: recipes for quick-as-a-snap meals; recipes for lighter, brighter, healthier-ish living; and recipes that, well, are gonna put you to bed, holding your belly. And it will have you hungry for more.

    The answers are best found not in jurisprudence but in science: the curious science of human-wildlife conflict, a discipline at the crossroads of human behavior and wildlife biology.Roach tags along with animal-attack forensics investigators, human-elephant conflict specialists, bear managers, and "danger tree" faller blasters. Intrepid as ever, she travels from leopard-terrorized hamlets in the Indian Himalaya to St. Peter’s Square in the early hours before the pope arrives for Easter Mass, when vandal gulls swoop in to destroy the elaborate floral display. She taste-tests rat bait, learns how to install a vulture effigy, and gets mugged by a macaque.Combining little-known forensic science and conservation genetics with a motley cast of laser scarecrows, langur impersonators, and trespassing squirrels, Roach reveals as much about humanity as about nature’s lawbreakers. When it comes to "problem" wildlife, she finds, humans are more often the problem—and the solution. Fascinating, witty, and humane, Fuzz offers hope for compassionate coexistence in our ever-expanding human habitat.

    Here are just some of the benefits of the keto diet: • Eat delicious food and still lose weight. How does eating eggs and bacon for breakfast sound? • Sleep better • Have more energy • Increase your focus • Boost your mood • and that's not all... The ketogenic diet isn't just a theory, it's a proven method. World class athletes and celebrities are switching to the ketogenic diet for a reason. What’s stopping you? Grab this book and start your transformation today. You have nothing to lose but your weight. Good luck on your journey!

    Following an incident with an escaped tiger, Jaffy goes to work for Mr. Charles Jamrach, the famed importer of exotic animals, alongside Tim, a good but sometimes spitefully competitive boy. Thus begins a long, close friendship fraught with ambiguity and rivalry. Mr. Jamrach recruits the two boys to capture a fabled dragon during the course of a three-year whaling expedi­tion. Onboard, Jaffy and Tim enjoy the rough brotherhood of sailors and the brutal art of whale hunting. They even succeed in catching the reptilian beast. But when the ship’s whaling venture falls short of expecta­tions, the crew begins to regard the dragon—seething with feral power in its cage—as bad luck, a feeling that is cruelly reinforced when a violent storm sinks the ship. Drifting across an increasingly hallucinatory ocean, the sur­vivors, including Jaffy and Tim, are forced to confront their own place in the animal kingdom. Masterfully told, wildly atmospheric, and thundering with tension, Jamrach’s Mena­gerie is a truly haunting novel about friendship, sacrifice, and survival.