Young Miriam Willard, on a day that had promised new happiness, finds herself instead a captive on a forest trail, caught up in the ebb and flow of the French and Indian War. It is a harrowing march north. Miriam can only force herself to the next stopping place, the next small portion of food, the next icy stream to be crossed. At the end of the trail waits a life of hard work and, perhaps, even a life of slavery. Mingled with her thoughts of Phineas Whitney, her sweetheart on his way to Harvard, is the crying of her sister’s baby, Captive, born on the trail. Miriam and her companions finally reach Montreal, a city of shifting loyalties filled with the intrigue of war, and here, by a sudden twist of fortune, Miriam meets the prominent Du Quesne family, who introduce her to a life she has never imagined. Based on an actual narrative diary published in 1807, Calico Captive skillfully reenacts an absorbing facet of history.

    "Following the instructions in a recipe is like parroting pre-formed sentences from a phrasebook. Forming an understanding of how flavors work together, on the other hand, is like learning the language: it allows you to express yourself freely, to improvise, to cook a dish the way you want to cook it.""The Flavor Thesaurus "is the inquisitive cook's guide to acquiring that understanding--to learning the language of flavor.Breaking the vast universe of ingredients down to 99 essential flavors, Segnit suggests classic and less well-known pairings for each, grouping almost 1,000 entries into flavor families like "Green & Grassy," "Berry & Bush" and "Creamy Fruity." But "The Flavor Thesaurus" is much more than just a reference book, seasoning the mix of culinary science, culture and expert knowledge with the author's own insights and opinions, all presented in her witty, engaging and highly readable style. As appealing to the novice cook as to the experienced professional, "The Flavor Thesaurus "will not only immeasurably improve your cooking--it's the sort of book that might keep you up at night reading.""Cooking is an art, like writing or painting, and great cooks are artists. And although the ultimate source of creativity remains elusive, all painters have their color wheel, all writers their vocabulary. And now, in the form of this beautiful, entertaining and exhaustively researched book, cooks have their own collection of essential knowledge: "The Flavor Thesaurus."

    Translated into more than fifty languages, Cheaper by the Dozen is the unforgettable story of the Gilbreth clan as told by two of its members. In this endearing, amusing memoir, siblings Frank Jr. and Ernestine capture the hilarity and heart of growing up in an oversized family.Mother and Dad are world-renowned efficiency experts, helping factories fine-tune their assembly lines for maximum output at minimum cost. At home, the Gilbreths themselves have cranked out twelve kids, and Dad is out to prove that efficiency principles can apply to family as well as the workplace. The heartwarming and comic stories of the jumbo-size Gilbreth clan have delighted generations of readers, and will keep you and yours laughing for years.

    It’s a fulfilling and immensely economical process, one perfectly suited for our times—although, as Jones points out, cooking for one also means we can occasionally indulge ourselves in a favorite treat.Throughout, Jones is both our instructor and our mentor, suggesting basic recipes—such as tomato sauce, preserved lemons, pesto, and homemade stock—that all cooks should have on hand; teaching us how to improvise using an ingenious strategy of building meals through the week; and supplying us with a lifetime’s worth of tips and shortcuts. From Child’s advice for buying fresh meat to Beard’s challenge to beginning crêpe-makers and Lidia Bastianich’s tips for cooking perfectly sauced pasta, Jones’s book presents a wealth of acquired knowledge from our finest cooks.The Pleasures of Cooking for One is a vibrant, wise celebration of food and enjoying our own company from one of our most treasured cooking experts.

    Here, he discovers the enduring power of the four classical elements - fire, water, air, and earth - to transform the stuff of nature into delicious things to eat and drink. Apprenticing himself to a succession of culinary masters, Pollan learns how to grill with fire, cook with liquid, bake bread, and ferment everything from cheese to beer. In the course of his journey, he discovers that the cook occupies a special place in the world, standing squarely between nature and culture. Both realms are transformed by cooking, and so, in the process, is the cook.Each section of Cooked tracks Pollan's effort to master a single classic recipe using one of the four elements. A North Carolina barbecue pit master tutors him in the primal magic of fire; a Chez Panisse-trained cook schools him in the art of braising; a celebrated baker teaches him how air transforms grain and water into a fragrant loaf of bread; and finally, several mad-genius "fermentos" (a tribe that includes brewers, cheese makers, and all kinds of picklers) reveal how fungi and bacteria can perform the most amazing alchemies of all. The listener learns alongside Pollan, but the lessons move beyond the practical to become an investigation of how cooking involves us in a web of social and ecological relationships: with plants and animals, the soil, farmers, our history and culture, and, of course, the people our cooking nourishes and delights. Cooking, above all, connects us.The effects of not cooking are similarly far reaching. Relying upon corporations to process our food means we consume huge quantities of fat, sugar, and salt; disrupt an essential link to the natural world; and weaken our relationships with family and friends. In fact, Cooked argues, taking back control of cooking may be the single most important step anyone can take to help make the American food system healthier and more sustainable. Reclaiming cooking as an act of enjoyment and self-reliance, learning to perform the magic of these everyday transformations, opens the door to a more nourishing life.

    This delightful collection contains over fifty tried-and-true recipes for readers of all ages to make and enjoy, starting with Poohanpiglet pancakes and ending with a recipe for getting thin-with honey sauces, holiday treats, and dishes for every mealtime in between. Forty years after its original publication, this updated and beautifully redesigned cookbook features quotes from the original books and Ernest H. Shepard's beloved drawings, which leap off the pages in full color.

    Home canning puts the pleasures of eating natural, delicious produce at your fingertips year round. Preserving food is as modern and practical as the latest food trend, and its really quite simple. Easy-to-understand detailed instructions provide all the information you need before you begin a project. Enjoy the rewards of numerous homemade meals and snacks, created from just one preserving session.

    With more than 1,000 full-color photographs, How to Grill shows 100 techniques, from how to set up a three-tiered fire to how to grill a prime rib, a porterhouse, a pork tenderloin, or a chicken breast. There are techniques for smoking ribs, cooking the perfect burger, rotisserieing a whole chicken, barbecuing a fish; for grilling pizza, shellfish, vegetables, tofu, fruit, and s'mores. Bringing the techniques to life are over 100 all-new recipes—Beef Ribs with Chinese Spices, Grilled Side of Salmon with Mustard Glaze, Prosciutto-Wrapped, Rosemary-Grilled Scallops—and hundreds of inside tips.

    Even when they work long days. Even when their kids' schedules pull them in eighteen different directions. They are not superhuman. They are not from another planet.With simple strategies and common sense, Jenny figured out how to break down dinner—the food, the timing, the anxiety, from prep to cleanup—so that her family could enjoy good food, time to unwind, and simply be together.Using the same straight-up, inspiring voice that readers of her award-winning blog, Dinner: A Love Story, have come to count on, Jenny never judges and never preaches. Every meal she dishes up is a real meal, one that has been cooked and eaten and enjoyed at least a half dozen times by someone in Jenny's house. With inspiration and game plans for any home cook at any level, Dinner: A Love Story is as much for the novice who doesn't know where to start as it is for the gourmand who doesn't know how to start over when she finds herself feeding an intractable toddler or for the person who never thought about home-cooked meals until he or she became a parent. This book is, in fact, for anyone interested in learning how to make a meal to be shared with someone they love, and about how so many good, happy things happen when we do.

    The two-time Coretta Scott King Honor Book recipient offers a poignant narrative about a freed slave girl during the Reconstruction Era in the South.

    But do we know where these everyday recipes came from, who invented them, and using what techniques? This book provides a colourful and entertaining journey through the history of cuisine, celebrating the world's greatest dishes.

    He was not dreaming; it was his stepfather!The man watched Kinza as a snake might watch a baby rabbit at play, waiting for the moment to strike. And for one breathless moment Hamid was sure that he would reach out and snatch her away. Hamid does not want his little blind sister, Kinza, to be sold to a beggar by their stepfather, so he decides to rescue her. Together they escape from their mountain village to a town where there may be a new home for Kinza. But this is only the start of their adventures.Will Kinza be safe' What will happen to Hamid, who dares not go back home' Set in North Africa, readers will be delighted by yet another of Patricia St. John's exciting, freshly edited novels.

    Now a butcher, cook, and talented writer, she serves up stories and recipes inspired by beloved books and the food that gives their characters depth and personality. From the breakfast sausage in Laura Ingalls Wilder's Little House in the Big Woods to chocolate cupcakes with peppermint buttercream from Jonathan Franzen's The Corrections, these books and the tasty treats in them put her on the road to happiness. Cooking through the books that changed her life, Nicoletti shares fifty recipes, including:* The perfect soft-boiled egg in Jane Austen's Emma* Grilled peaches with homemade ricotta in tribute to Joan Didion's "Goodbye to All That"* New England clam chowder inspired by Herman Melville's Moby-Dick* Fava bean and chicken liver mousse crostini (with a nice Chianti) after Thomas Harris's The Silence of the Lambs* Brown butter crêpes from Gillian Flynn's Gone GirlBeautifully illustrated, clever, and full of heart, Voracious will satisfy anyone who loves a fantastic meal with family and friends-or curling up with a great novel for dessert.

    The great house is empty, his father is fighting the Scots in the north, his mother is traveling with the Queen, and the servants have fled. He calls for help but only the stones hear his cries. Suddenly someone else is in the house, coming towards Robin. It is Brother Luke, a wandering friar, who takes Robin to St. Mark's Monastery, where he will be cared for until his father sends for him.At last, a message comes--Robin is to meet his father at Castle Lindsay. The journey is dangerous, and the castle is located near the hostile Welsh border. Perched high in the hills, the castle appears invincible. But it is not. Under the cover of a thick fog the Welsh attack the castle. And Robin is the only one who can save it...

    At first their new life is full of promise: The wheat is high, the dugout is warm and cozy, and a new baby is born to share in their happiness. Then disaster strikes, and David must go east for the winter to find work. Molly is left alone with the baby -- with nothing but her own courage to face the dangers of the harsh prairie winter.