Her simple but inventive dishes focus on a passion for flavor and a reverence for locally produced, seasonal foods.With an essential repertoire of timeless, approachable recipes chosen to enhance and showcase great ingredients, The Art of Simple Food is an indispensable resource for home cooks. Here you will find Alice’s philosophy on everything from stocking your kitchen, to mastering fundamentals and preparing delicious, seasonal inspired meals all year long. Always true to her philosophy that a perfect meal is one that’s balanced in texture, color, and flavor, Waters helps us embrace the seasons’ bounty and make the best choices when selecting ingredients. Fill your market basket with pristine produce, healthful grains, and responsibly raised meat, poultry, and seafood, then embark on a voyage of culinary rediscovery that reminds us that the most gratifying dish is often the least complex.

    The authors made the claim that "All the History you can remember is in the Book," and, for most Brits, they were probably right. But it is their own unique interpretation of events that has made the book a classic; an uproarious satire on textbook history and a population's confused recollections of it.

    The book was originally published here in 1972 and was hailed by James Beard as "a landmark in the field of cookery"; this new version represents the accumulation of the author's thirty years of further extensive travel throughout the ever-changing landscape of the Middle East, gathering recipes and stories.Now Ms. Roden gives us more than 800 recipes, including the aromatic variations that accent a dish and define the country of origin: fried garlic and cumin and coriander from Egypt, cinnamon and allspice from Turkey, sumac and tamarind from Syria and Lebanon, pomegranate syrup from Iran, preserved lemon and harissa from North Africa. She has worked out simpler approaches to traditional dishes, using healthier ingredients and time-saving methods without ever sacrificing any of the extraordinary flavor, freshness, and texture that distinguish the cooking of this part of the world.Throughout these pages she draws on all four of the region's major cooking styles:        -        The refined haute cuisine of Iran, based on rice exquisitely prepared and embellished with a range of meats, vegetables, fruits, and nuts        -        Arab cooking from Syria, Lebanon, and Jordan--at its finest today, and a good source for vegetable and bulgur wheat dishes        -        The legendary Turkish cuisine, with its kebabs, wheat and rice dishes, yogurt salads, savory pies, and syrupy pastries        -        North African cooking, particularly the splendid fare of Morocco, with its heady mix of hot and sweet, orchestrated to perfection in its couscous dishes and taginesFrom the tantalizing mezze--those succulent bites of filled fillo crescents and cigars, chopped salads, and stuffed morsels, as well as tahina, chickpeas, and eggplant in their many guises--to the skewered meats and savory stews and hearty grain and vegetable dishes, here is a rich array of the cooking that Americans embrace today. No longer considered exotic--all the essential ingredients are now available in supermarkets, and the more rare can be obtained through mail order sources (readily available on the Internet)--the foods of the Middle East are a boon to the home cook looking for healthy, inexpensive, flavorful, and wonderfully satisfying dishes, both for everyday eating and for special occasions.

    As cooking unlocked the memories of her rough-and-tumble childhood and the loss and heartbreak that came with it, Martin became more determined than ever to find peace and elevate her life through the prism of food and world cultures. From the tiny, makeshift kitchen of her eccentric, creative mother to a string of foster homes to the house from which she launches her own cooking adventure, Martin’s heartfelt, brutally honest memoir reveals the power of cooking to bond, to empower, and to heal—and celebrates the simple truth that happiness is created from within.

    It is a slave narrative of a black man who was born free in New York state but kidnapped in Washington, D.C., sold into slavery, and kept in bondage for 12 years in Louisiana. He provided details of slave markets in Washington, D.C. and New Orleans, as well as describing at length cotton and sugar cultivation on major plantations in Louisiana.

    With the rise of the ‘mad-doctor’ profession, English liberty seemed to be threatened by a new generation of medical men willing to incarcerate difficult family members in return for the high fees paid by an unscrupulous spouse or friend. And contrary to popular modern belief, the madwoman in the attic was at least as likely to have been a madman.Among the victims were the beautiful and charismatic Rosina, wife of the novelist Edward Bulwer-Lytton; Edward Davies, victim of a mother’s greed; Louisa Lowe, who paid for her religious fervour; and John Perceval, who, despite the best efforts of the abusive asylum attendants, cured himself.Sarah Wise uncovers twelve shocking stories, untold for over a century, which reveal the darker side of the Victorian upper and middle classes – their sexuality, fears of inherited madness, financial greed and fraudulence – and chillingly evoke the black motives at the heart of the phenomenon of the ‘inconvenient person’.

    Thirteen chapters evoke the joy and discovery of reading a menu dotted with the sharp-eyed annotations of a linguist.Jurafsky points out the subtle meanings hidden in filler words like "rich" and "crispy," zeroes in on the metaphors and storytelling tropes we rely on in restaurant reviews, and charts a microuniverse of marketing language on the back of a bag of potato chips.The fascinating journey through The Language of Food uncovers a global atlas of culinary influences. With Jurafsky's insight, words like ketchup, macaron, and even salad become living fossils that contain the patterns of early global exploration that predate our modern fusion-filled world.From ancient recipes preserved in Sumerian song lyrics to colonial shipping routes that first connected East and West, Jurafsky paints a vibrant portrait of how our foods developed. A surprising history of culinary exchange—a sharing of ideas and culture as much as ingredients and flavors—lies just beneath the surface of our daily snacks, soups, and suppers.

    He is just a boy when his father is slain by the Doones, a lawless clan inhabiting wild Exmoor on the border of Somerset and Devon. Seized by curiosity and a sense of adventure, he makes his way to the valley of the Doones, where he is discovered by the beautiful Lorna. In time their childish fantasies blossom into mature love—a bond that will inspire John to rescue his beloved from the ravages of a stormy winter, rekindling a conflict with his archrival, Carver Doone, that climaxes in heartrending violence. Beloved for its portrait of star-crossed lovers and its surpassing descriptions of the English countryside, Lorna Doone is R. D. Blackmore’s enduring masterpiece.

    Food rationing was introduced in January 1940 after food shipments were attacked by German U-boat 'Wolf Packs'. The first food items to be rationed were butter, sugar, bacon and ham, with restrictions also placed on meat, fish, jam, biscuits, cheese, eggs and milk. The leaflets reproduced in Eating for Victory were distributed by the Ministry of Food and advised the general public on how to cope with these shortages. Typical contents included: recipes for steamed and boiled puddings; tips on how to use and prepare green vegetables; hints about how to reconstitute dried eggs and use; them as though they were fresh. Eating for Victory is a great gift book offering a nostalgic look back at one of the hardest and yet perhaps healthiest times in history, but is also a relevant guide on healthy eating for today.

    Immensely popular for years, the novel led to a hit play, a series of popular films, Trilby products from hats to ice-cream, and streets in Florida named after characters in the book. The setting reflects Du Maurier's bohemian years as an art student in Paris before he went to London to make a career in journalism. A celebrated caricaturist for Punch magazine, Du Maurier's drawings for the novel--of which his most significant are included here--form a large part of its appeal.

    You may find it for free on the web. Purchase of the Kindle edition includes wireless delivery.

    Features: Over 900 new recipes -- 1,200 in all-reflect current eating habits and lifestyles; 500 new photographs -- over 700 in all-including 60 percent more of finished food than the last edition; Dozens of new recipes offer ethnic flavours, fresh ingredients, or vegetarian appeal; Many recipes feature make-ahead directions or quick-to-the-table meals; New chapter provides recipes for crockery cookers; Efficient, easy-to-read format, with recipes categorised into 21 chapters, each thoroughly indexed for easy reference; Expanded chapter on cooking basics includes advice on food safety, menu planning, table setting, and make-ahead cooking, plus a thorough glossary on ingredients and techniques; Appliance-friendly recipes help cooks save time and creatively use new kitchen tools; Nutrition information with each recipe, plus diabetic exchanges; Contemporary food photography attracts browsers and helps cooks discover new recipes to make; Icons identify low-fat, no-fat, fast, and best-loved recipes; Every recipe tested and perfected by the Better Homes and Gardens Test Kitchen; Revised and updated cooking charts, ingredient photos, emergency substitutions, and equivalents; Respected, reliable kitchen reference with hundreds of cooking terms, tips, and techniques.

    She opened her laptop, pulled out some bread and cheese, and then, as one does, started drinking. The video was called "Butter Yo Sh*t" and online sensation My Drunk Kitchen was born.My Drunk Kitchen (the book!) includes recipes, stories, color photographs, and tips and tricks to inspire your own adventures in tipsy cooking. Hannah offers cocktail recommendations, culinary advice (like, remember to turn off the oven when you go to bed), and shares never-before-seen recipes such as:The Hartwich (Knowledge is ingenuity! Learn from the past!) Can Bake (Inventing things is hard! You don't have to start from scratch!) Latke Shotkes (Plan ahead to avoid a night of dread!) Tiny Sandwiches (Size doesn't matter! Aim to satisfy.) Saltine Nachos (It's not about resources! It's about being resourceful.)In the end, My Drunk Kitchen may not be your go-to guide for your next dinner party . . . but it will make you laugh and drink . . . I mean think . . . about life.

    Passionate, witty and moving, the voices of the Lennox sisters reach us with immediacy and power, drawing the reader into their remarkable lives, and making this one of the most enthralling historical narratives to appear for many years

    It is narrated from the perspectives of multiple characters, a technique used to create suspense in many of the "sensation novels" pioneered by Wilkie Collins and others in the 1860s, as well as in many late nineteenth-century novels such as Dracula.Richard Marsh was the pseudonym of the British author, Richard Bernard Heldmann.