These recipes, stories, jokes, advice, farm lore, and illustrations were collected from a wide variety of American agricultural sources from the 1880s to the 1950s.

    Flinn's "chefternal" instinct kicked in: she persuaded the stranger to reload with fresh foods, offering her simple recipes for healthy, easy meals. The Kitchen Counter Cooking School includes practical, healthy tips that boost readers' culinary self-confidence, and strategies to get the most from their grocery dollar, and simple recipes that get readers cooking.From the Trade Paperback edition.

    In his grey suit and tie, he looked like any other Soviet citizen. The bag alone was mildly conspicuous, printed with the red logo of Safeway, the British supermarket.The man was a spy for MI6. A senior KGB officer, for more than a decade he had supplied his British spymasters with a stream of priceless secrets from deep within the Soviet intelligence machine. No spy had done more to damage the KGB. The Safeway bag was a signal: to activate his escape plan to be smuggled out of Soviet Russia. So began one of the boldest and most extraordinary episodes in the history of spying. Ben Macintyre reveals a tale of espionage, betrayal and raw courage that changed the course of the Cold War forever...

    Now, he returns to the food and cooking he loves the most … and makes us fall in love with French food all over again. Rick’s meandering quest through the byways and back roads of rural France sees him pick up inspiration from Normandy to Provence. With characteristic passion and joie de vivre, Rick serves up incredible recipes: chicken stuffed with mushrooms and Comté, grilled bream with aioli from the Languedoc coast, a duck liver parfait bursting with flavour, and a recipe for the most perfect raspberry tart plus much, much more. Simple fare, wonderful ingredients, all perfectly assembled; Rick finds the true essence of a food so universally loved, and far easier to recreate than you think.

    As a bio hacker, I look at cooking as one of the variables that leads to better personal performance. It's not just the quality of your food, it's how it's prepared. Being upgraded I take this stuff more personally than most people for good reason. This is the diet that helped me lose 100 lbs and keep it off since the late 90s. This is the diet that fixed - and upgraded - my brain function. It's the basis of the diet I created to help my wife Lana, a Karolinska-trained physician, restore her fertility so we could start a family at about age 40, after Lana was diagnosed with polycystic ovary syndrome (PCOS) by her OB-GYN, who said she'd likely be infertile. This is literally the diet that transformed my health, my family, my career, and my life. Bulletproofing yourself More than 100,000 people come to my blog every month to learn about how to eat to upgrade their bodies, their brains, and their lives. You can see their unsolicited testimonials on the site; people who lose 20 or more pounds in 6 weeks, without cutting calories. The guy who lost 75 pounds in 75 days. The physicians who use it in their practices. This recipe book isn't going to teach you everything you need to know about the Bulletproof Diet or even all the ways it works. You can find this info for free on Bulletproofexec.com where it can help the most people. Fuel your body with upgraded food This recipe book is going to teach you how to use safe, delicious cooking techniques to prepare meals that taste amazing, but also fuel your body and mind to levels of performance beyond what you probably believe you're capable of. We focus on three main types of cooking because they are the most versatile, flavorful, simple ways to create Bulletproof food. Bulletproof food is high in healthy fats (50-70% of calories), and avoids toxic foods and other toxins created by cooking. These small details can make all the difference in your health. They did for me. EXCERPTS FROM THE BOOK "These 5 Indian spices make a popular spice mix known as Panch Poron. Make up a triple batch of the seed blend, it's lovely, you'll use it. Bring meats, fish, eggs to room temp before using, find out why on pages 53, 54 & 56." "Bacon is an amazing food to cook with. The problem is that the quality of your bacon is very important. Average store quality bacon comes from animals fed an unsuitable diet, and the bacon is often cured in such a way that it contains more toxins that it should. Read more about "bacon" on page 51." Buy the book to read more!

    The Demonologist reveals the grave religious process behind supernatural events and how it can happen to you. Over twenty years in print, here is the original uncut version of this classic text. Illustrated with photographs of phenomena in progress, every sentence in the book is true. Used as a text in seminaries and classrooms, this is one book you can't put down.

    The New Orleans cookbook whose authenticity dependability, and wealth of information have made it a classic.

    Not a soul on board—just blood from cabin to deck. Looted coins led to Bowery thug Albert Hicks, the ax slayer who turned his shipmates into chum.His crimes were absolutely fiendish. His execution was pure ballyhoo. It drew nearly ten thousand bloodthirsty sightseers to the city—including the enterprising showman P. T. Barnum. Refreshments were served as the most notorious and unrepentant mass murderer of the era made history as one of America’s first celebrity killers.The Pirate is part of Bloodlands, a chilling collection of short page-turning historical narratives from bestselling true-crime master Harold Schechter. Spanning a century in our nation’s murderous past, Schechter resurrects nearly forgotten tales of madmen and thrill-killers that dominated the most sensational headlines of their day.

    Baffled by the language, but convinced that he can master the art of French cooking--or at least get to the bottom of why it is so revered-- he begins what becomes a five-year odyssey by shadowing the esteemed French chef Michel Richard, in Washington, D.C. But when Buford (quickly) realizes that a stage in France is necessary, he goes--this time with his wife and three-year-old twin sons in tow--to Lyon, the gastronomic capital of France. Studying at L'Institut Bocuse, cooking at the storied, Michelin-starred La Mère Brazier, enduring the endless hours and exacting rigeur of the kitchen, Buford becomes a man obsessed--with proving himself on the line, proving that he is worthy of the gastronomic secrets he's learning, proving that French cooking actually derives from (mon dieu!) the Italian.

    Traveling from Portsmouth to the south of France, Tarquin Winot, the book's snobbish narrator, instructs us in his philosophy on everything from the erotics of dislike to the psychology of the menu. Under the guise of completing a cookbook, Winot is in fact on a much more sinister mission that only gradually comes to light.

    But once he got out, he made some noise. While at the University of Nevada-Las Vegas, he started manufacturing White Crosses, aka speed, and soon had the Banditos Motorcycle Club distributing ten million pills a week. ˃˃˃ Life On The Run After serving a nickel, he got into the weed game, but just when he got going, he was set up by a childhood friend. Facing thirty years, Davis slipped into Mexico, not knowing a word of Spanish, which began a thirteen-year odyssey that led him to an underground hideout for a Medellin cartel, through the jungles of the Darien Gap, the middle of Mumbai's madness, and much more. ˃˃˃ The Ultimate Fugitive Story Tito didn’t have a mega-mansion filled with pretty girls and expensive cars. He survived in the Third World facing adversity at every turn. Millions of dollars came and went as Tito stayed one step ahead of the Feds and the Federales. ˃˃˃ A Must Read Provocative Page Turner! Scroll up and grab a copy today.

    It was a cruel and noisy spirit, given to rapping and gnawing sounds before it found its voices.With these voices and its supernatural acts, the Bell Witch tormented the Bell family. This extraordinary book recounts the only documented case in U.S. history when a spirit actually caused a man's death.The local schoolteacher, Richard Powell, witnessed the strange events and recorded them for his daughter. His astonishing manuscript fell into the hands of novelist Brent Monahan, who has prepared the book for publication. Members of the Bell family have previously provided information on this fascinating case, but this book recounts the tale with novelistic vigor and verve. It is truly chilling.

    Taking the mystery out of meal preparation, this book of more than 100 recipes will appeal to all those who have great expectations but little cooking ability, patience, time, money or kitchen equipment.

    Included are more than 60 recipes for traditional Polish home cooked meals, from poppyseed cake and pierogi to fruit-flavored summer liqueurs. The photography—ranging across locales such as Warsaw, Poznan, the Tatra Mountains, and the Baltic Sea—showcases the Polish landscape and its influence on the country’s distinct cuisine.

    Six years later, she still lives and works in Paris, cooking up a selection of classic French dishes from all over the country and giving them a fresh makeover with her own modern twists. From a Croque Madame muffin and the classic Boeuf bourguignon, to a deliciously fragrant Provencal lavender and lemon roast chicken, Rachel celebrates the culinary landscape of France as it is today and shows how simple these dishes are.The 120 recipes in the book range from easy, everyday dishes like Omelette Pipérade, to summer picnics by the Seine and afternoon 'goûter' (snacks), to meals with friends and delicious desserts including classics like Crème brulee and Tarte tatin. It's a book that celebrates the very best of French home-cooking in a modern and accessible way. Real French food is no longer something only served in fancy restaurants; Rachel will show how you can add a little French culinary touch to your everyday life at home, no matter where you are in the world, or how big your kitchen is!