Includes more than 40 main dish recipes and step-by-step illustrations.

    Proper dinners mean so much-good blood, good health, good judgment, good conduct. The fact makes tragic a truth too little regarded; namely, that while bad cooking can ruin the very best of raw foodstuffs, all the arts of all the cooks in the world can do no more than palliate things stale, flat and unprofitable. To buy such things is waste, instead of economy. Food must satisfy the palate else it will never truly satisfy the stomach. An unsatisfied stomach, or one overworked by having to wrestle with food which has bulk out of all proportion to flavor, too often makes its vengeful protest in dyspepsia. It is said underdone mutton cost Napoleon the battle of Leipsic, and eventually his crown. I wonder, now and then, if the prevalence of divorce has any connection with the decline of home cooking? A far cry, and heretical, do you say, gentle reader? Not so far after all-these be sociologic days. I am but leading up to the theory with facts behind it, that it was through being the best fed people in the world, we of the South Country were able to put up the best fight in history, and after the ravages and ruin of civil war, come again to our own. We might have been utterly crushed but for our proud and pampered stomachs, which in turn gave the bone, brain and brawn for the conquests of peace. So here's to our Mammys-God bless them! God rest them! This imperfect chronicle of the nurture wherewith they fed us is inscribed with love to their memory Almost my earliest memory is of Mammy's kitchen. Permission to loiter there was a Reward of Merit-a sort of domestic Victoria Cross. If, when company came to spend the day, I made my manners prettily, I might see all the delightful hurley-burley of dinner-cooking. My seat was the biscuit block, a section of tree-trunk at least three feet across, and waist-high. Mammy set me upon it, but first covered it with her clean apron-it was almost the only use she ever made of the apron. The block stood well out of the way-next the meal barrel in the corner behind the door, and hard by the Short Shelf, sacred to cake and piemaking, as the Long Shelf beneath the window was given over to the three water buckets-cedar with brass hoops always shining like gold-the piggin, also of cedar, the corn-bread tray, and the cup-noggin. Above, the log wall bristled with knives of varying edge, stuck in the cracks; with nails whereon hung flesh-forks, spoons, ladles, skimmers. These were for the most part hand-wrought, by the local blacksmithThe forks in particular were of a classic grace-so much so that when, in looking through my big sister's mythology I came upon a picture of Neptune with his trident, I called it his flesh-fork, and asked if he were about to take up meat with it, from the waves boiling about his feet. The kitchen proper would give Domestic Science heart failure, yet it must have been altogether sanitary. Nothing about it was tight enough to harbor a self-respecting germ. It was the rise of twenty feet square, built stoutly of hewn logs, with a sharply pitched board roof, a movable loft, a plank floor boasting inch-wide cracks, a door, two windows and a fireplace that took up a full half of one end. In front of the fireplace stretched a rough stone hearth, a yard in depth. Sundry and several cranes swung against the chimney-breast. When fully in commission they held pots enough to cook for a regiment. The pots themselves, of cast iron, with close-fitting tops, ran from two to ten gallons in capacity, had rounded bottoms with three pertly outstanding legs, and ears either side for the iron pot-hooks, which varied in size even as did the pots themselves."

    Whether charting the rise of our love affair with Chinese food through San Francisco’s fabled The Mandarin, evoking the richness of Italian food through Mamma Leone’s, or chronicling the rise and fall of French haute cuisine through Henri Soulé’s Le Pavillon, food historian Paul Freedman uses each restaurant to tell a wider story of race and class, immigration and assimilation. Freedman also treats us to a scintillating history of the then-revolutionary Schrafft’s, a chain of convivial lunch spots that catered to women, and that bygone favorite, Howard Johnson’s, which pioneered midcentury, on-the-road dining, only to be swept aside by McDonald's. Lavishly designed with more than 100 photographs and images, including original menus, Ten Restaurants That Changed America is a significant and highly entertaining social history.

    You'll find over 55 recipes from Tuna Sushi Rice Balls to Rainbow Rolls, plus handy techniques to demystify the art of sushi making - and make it fun! Discover how to: * Find the right equipment and ingredients * Understand the special language of sushi * Make fragrant sushi rice * Prepare vegetarian and fish-free recipes * Dish up sushi-friendly drinks and side dishes

    Inspiring and practical Everyday Vegetarian Family Cookbook: 100 Delicious Meatless Breakfast, Lunch and Dinner Recipes you Can Make in Minutes! features some of the most delicious and easy vegetarian recipes on the planet! They can be served on their own or as side dishes with some meat. If you’re looking for quick, healthy and nutritious meat-free meal ideas for you and your family, this book is for you! ***FREE BONUS RECIPES at the end of the book - 10 organic and nourishing skin masks and body scrubs you can easily prepare at home***

    It rejoices in men and women made of the Wrong Stuff: writers who believed in the power of words, but could never quite find the rights ones; artists and performers who indulged their creative impulse with a passion, if not a sense of the ridiculous, an eye for perspective or the ability to hold down a tune; scientists and businessmen who never quite managed to quit while they were ahead; and sportsmen who seemed to manage always to snatch defeat from the jaws of victory. Like Walter Oudney, one of three men chosen to find the source of the River Niger in Africa, who could not ride a horse, nor speak any foreign languages and who had never travelled more than 30 miles beyond his native Edinburgh; or the explorer-priest Michel Alexandre de Baize, who set off to explore the African continent from east to west equipped with 24 umbrellas, some fireworks, two suits of armor, and a portable organ; or the Scottish army which decided to invade England in 1349 - during the Black Death. Entries include: briefest career in dentistry; least successful bonding exercise; most futile attempt to find a lost tribe; most pointless lines of research by someone who should have known better; least successful celebrity endorsement; least convincing excuse for a war; worst poetic tribute to a root vegetable; least successful display of impartiality by a juror; Devon Loch - sporting metaphor for blowing un unblowable lead; least dignified exit from office by a French president; and least successful expedition by camel.

    Eat well. That's always been my philosophy, Karen Barnaby says. I've just translated it into low-carbing. Anyone who is currently on-or contemplating embarking upon-one of the many low-carb diets will find The Low-Carb Gourmet to be a goldmine of recipes, tips, and inspiration.The first sophisticated low-carb cookbook on the market from acclaimed chef Karen Barnaby, who has lost 70 pounds through low-carb eating.Over the past few years, low-carb high-protein diets have changed the way America eats. But how much steak, bacon, and cheese can a person eat? Low-carbers have been looking for a cookbook that will give them the variety, sophistication, and sublime taste sensations that the true food lover craves-and yet will allow them to reap the weight-loss and health benefits of low-carb eating.In The Low-Carb Gourmet, award-winning Canadian cookbook author Karen Barnaby, executive chef of the famed Fish House in Vancouver, applies her carb-cutting techniques to sophisticated dishes, including soups, snacks, sauces, main dishes, and even spectacular sweets. The 250 recipes range from Prawns with Peppery Garlic Vinaigrette, Guacamole, and Pancetta Wrapped Salmon with Red Wine Butter to Beef Salad with Creamy Horseradish Dressing, Daikon Radish, Chinese Cabbage and Tofu Soup, Pumpkin Cheesecake, and Tiramisu. The author reveals some secrets to low-carb shopping and offers expertadvice on meal planning for special occasions.

    Its wealth was dazzling. Its horrors shocked the world. As William Blake put it, London was 'a Human awful wonder of God'. It was a century of genius - of Blake, Thackeray and Mayhew, of Nash, Faraday, Disraeli and Dickens. Jerry White's dazzling book is the first in a hundred years to explore London's history over the nineteenth century as a whole. We see the destruction of old London and the city's unparalleled suburban expansion. We see how London absorbed people from all over Britain, from Europe and the Empire. We see how Londoners worked and played. Most of all, we see how they tried to make sense of their city and make it a better place in which to live. Emerging clearly from this eloquent and richly-detailed overview is the London we see about us today.

    The great thing about soups and sandwiches is that they can be used for almost any occasion. Whether it’s a quick lunch on the go, a buffet for casual entertaining or a relaxing meal at the end of a busy day, put a soothing soup and tasty wrap on the menu, sit back, and enjoy the compliments.Spicy soup, potato soup, chowder, chicken soup, cheesy soup, vegetable soup, tomato soup are just a few of the soup categories in this book. Sandwiches and wraps include tuna, ham, cheese, chicken, turkey, veggie and even dessert wraps.Show more Show less

    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.

    The only rock we eat, salt has shaped civilization from the very beginning, and its story is a glittering, often surprising part of the history of humankind. A substance so valuable it served as currency, salt has influenced the establishment of trade routes and cities, provoked and financed wars, secured empires, and inspired revolutions.

    Out of this ancient heritage from lands that include Greece, Bosnia, Turkey, Israel, Persia, Afghanistan, and India, she mines a rich source of culinary traditions.Mendelson then takes us on a journey through the lands that traditionally only consumed milk fresh from the cow—what she calls the Northwestern Cow Belt (northern Europe, Great Britain, North America). She shows us how milk reached such prominence in our diet in the nineteenth century that it led to the current practice of overbreeding cows and overprocessing dairy products. Her lucid explanation of the chemical intricacies of milk and the simple home experiments she encourages us to try are a revelation of how pure milk products should really taste.The delightfully wide-ranging recipes that follow are grouped according to the main dairy ingredient: fresh milk and cream, yogurt, cultured milk and cream, butter and true buttermilk, fresh cheeses. We learn how to make luscious Clotted Cream, magical Lemon Curd, that beautiful quasi-cheese Mascarpone, as well as homemade yogurt, sour cream, true buttermilk, and homemade butter. She gives us comfort foods such as Milk Toast and Cream of Tomato Soup alongside Panir and Chhenna from India. Here, too, are old favorites like Herring with Sour Cream Sauce, Beef Stroganoff, a New Englandish Clam Chowder, and the elegant Russian Easter dessert, Paskha. And there are drinks for every season, from Turkish Ayran and Indian Lassis to Batidos (Latin American milkshakes) and an authentic hot chocolate. This illuminating book will be an essential part of any food lover’s collection and is bound to win converts determined to restore the purity of flavor to our First Food.

    Collected here are authentic and practical recipes for such eighteenth- and early-nineteenth- century dishes as Burgoo, Drowned Baby, Sea-Pie, Solomongundy, Jam Roly-Poly, Toasted Cheese, Sucking Pig, Treacle-Dowdy, and, of course, Spotted Dog. Also included are historical notes on the origins of the dishes as well as sections on the preparing of roasts, puddings, and raised pies."[A] splendid cookbook...graced with erudite bits of naval and gastronomical history....Deftly researched and written in prose nearly as funny as O'Brian's own."—Publishers Weekly "A thoroughly readable cookbook, as well as a useful appendix to a great series of novels and a newly opened window into a time now nearly 200 years gone."—San Jose Mercury News

    As Sweet shows us in this brilliant study, many of the concepts that strike us as terrifically new - political spin-doctoring, extravagant publicity stunts, hardcore pornography, anxieties about the impact of popular culture upon children - are Victorian inventions. Most of the pleasures that we imagine to be our own, the Victorians enjoyed first: the theme park, the shopping mall, the movies, the amusement arcade, the crime novel and the sensational newspaper report. They were engaged in a well-nigh continuous search for bigger and better thrills. If Queen Victoria wasn't amused, then she was in a very small minority . . .Matthew Sweet's book is an attempt to re-imagine the Victorians; to suggest new ways of looking at received ideas about their culture; to distinguish myth from reality; to generate the possibility of a new relationship between the lives of nineteenth-century people and our own.

    That, of course, is a matter of opinion. And there are other layers to the story.With a combination of novelistic flair and historical accuracy, Kate Williams begins by relating the heartbreaking story of Princess Charlotte, the Queen who never was, and her impact on the young Victoria. Our perception of Victoria the Queen is coloured by portraits of her older, widowed self - her dour expression embodying the repressive morality propagated in her time. But Becoming Queen reveals an energetic and vibrant woman, determined to battle for power. It also documents the Byzantine machinations behind Victoria's quest to occupy the throne, and shows how her struggles did not end when finally the crown was placed on her head.In the late eighteenth century, monarchies were in crisis across Europe. Discontented with their mad King, George III, and his spendthrift offspring, the English pinned their hopes on the only legitimate grandchild: Princess Charlotte, daughter of George, Prince of Wales. But Charlotte died at the age of twenty-two, a few hours after giving birth to a stillborn son. A grieving nation immediately began venerating her as someone who would have made an ideal Queen while Charlotte's rackety uncles embarked on a race to produce the next heir.No one thought that little Victoria, daughter of the Duke of Kent, would ascend the throne. She, in turn, became increasingly determined to take control of her own destiny, and clashed constantly not only with her hugely ambitious mother but with her protégé and household comptroller, the Irish adventurer, John Conroy. After she became Queen, ministers, even her beloved Prince Albert, still attempted to steal power away from her.Revealing how Charlotte's death shaped Victoria's reign and laying bare the passions that swirled around the throne, Becoming Queen is an absorbingly dramatic tale of secrets, sexual repression and endless conflict. After her lauded biography of Emma Hamilton, England's Mistress, Kate Williams has produced a most original and intimate portrait of Great Britain's longest reigning monarch.