Katherine’s sister, Juana of Castile, wife of Philip of Burgundy and mother of the Holy Roman Emperor Charles V, is portrayed as “Juana the Mad,” whose erratic behavior included keeping her beloved late husband’s coffin beside her for years. But historian Julia Fox, whose previous work painted an unprecedented portrait of Jane Boleyn, Anne’s sister, offers deeper insight in this first dual biography of Katherine and Juana, the daughters of Spain’s Ferdinand and Isabella, whose family ties remained strong despite their separation. Looking through the lens of their Spanish origins, Fox reveals these queens as flesh-and-blood women—equipped with character, intelligence, and conviction—who are worthy historical figures in their own right.When they were young, Juana’s and Katherine’s futures appeared promising. They had secured politically advantageous marriages, but their dreams of love and power quickly dissolved, and the unions for which they’d spent their whole lives preparing were fraught with duplicity and betrayal. Juana, the elder sister, unexpectedly became Spain’s sovereign, but her authority was continually usurped, first by her husband and later by her son. Katherine, a young widow after the death of Prince Arthur of Wales, soon remarried his doting brother Henry and later became a key figure in a drama that altered England’s religious landscape.Ousted from the positions of power and influence they had been groomed for and separated from their children, Katherine and Juana each turned to their rich and abiding faith and deep personal belief in their family’s dynastic legacy to cope with their enduring hardships. Sister Queens is a gripping tale of love, duty, and sacrifice—a remarkable reflection on the conflict between ambition and loyalty during an age when the greatest sin, it seems, was to have been born a woman.

    Downton Abbey was no different. But what would our beloved Crawley household have eaten at their sacred 4 o’clock institution? In Tea at Downton - Afternoon Tea Recipes From The Unofficial Guide to Downton Abbey we share the recipes of the golden age of England. At the height of the power of the British Empire, Mrs Patmore would have every possible kind of delicious ingredients to draw from. In this book you’ll learn: • Step by step through how to throw the perfect tea party – Downton Style. From the etiquette behind how to hold one’s tea cup correctly to the recipe for the favourite sandwich of Queen Alexandra of the time. • Wow all of your friends with these simple to follow authentic recipes, and be sure even the Dowager Duchess would be impressed by your social graces. • From the bottom tier sandwiches to the elegant cakes of the top tier, we cover it all. Not forgetting of course the perfect scone recipe and its accompanying jams. • Follow the ways Mrs Patmore would have planned her menus to keep spending to minimum and you too can enjoy a most delightful repast for just a few shilling! So, what are you waiting for? Carson has opened the door to let you in. Let’s see what’s for tea.... Scroll up and get your copy of Tea at Downton - Afternoon Tea Recipes From The Unofficial Guide to Downton Abbey. You’ll be glad you did!

    Nigella's ratings are through the roof, and she was recently featured in In Style. The cookbook is all of the delicious foods Nigella is known for but the emphasis is on fast, really fast! This is for everyone who loves good food, but just doesn't have time or patience at the end of the day for a long, drawn-out cooking session. More than 130 recipes!

    The crown of England changed hands violently seven times as the great families of England fought to the death for power, majesty and the right to rule. Dan Jones completes his epic history of medieval England with a new book about the the Wars of the Roses - and describes how the Plantagenets, tore themselves apart and were finally replaced by the Tudors.With vivid descriptions of the battle of Towton, where 28,000 men died in a single morning, to Bosworth, where the last Plantagenet king was hacked down, this is the real story behind Shakespeare's famous history plays.

    With 80 delicious recipes, this cookbook celebrates the phenomenal success of the series and the culinary wonders enjoyed by the aristocracy in Edwardian England. Starting with an elegant array of savory tea sandwiches and sweets from traditional high tea, this book guides you through dinner at the Edwardian table with its: • Infinite variety of breads—Dinner Biscuits, Estate Oat Bread, Downton Dinner Rolls, and many more• Soups—Majestic Potato Soup, Royal Cheddar Cheese Soup, Stilton Chowder• Side Dishes—Asparagus in Cider Sauce, Baked Creamed Turnips, Shredded Spiced Brussels Sprouts, Savory Caraway Cabbage• Entrées—Edwardian Leg of Lamb, Lobster Pudding, Oyster Roll, Leek Pie, Downton Pheasant Casserole, Pork Loaf with Apples• Dessert at the Abbey—Lemon Creme Soufflé, Raspberries in Sherry Sabayon Sauce, Queen Victoria Rice Pudding, Downton Abbey Honey CakeWith recipes adapted for the modern cook by Chef Larry Edwards, these dishes are as inspiring as they are easy to make.

    I really believe that you can't be a healthy person unless everything is working together. Your body, your mind, your living space. Live in my world for 30 days and I promise you will feel better." -- Marilu

    But in Tomatoland, which is based on his James Beard Award-winning article, "The Price of Tomatoes," investigative food journalist Barry Estabrook reveals the huge human and environmental cost of the $5 billion fresh tomato industry. Fields are sprayed with more than one hundred different herbicides and pesticides. Tomatoes are picked hard and green and artificially gassed until their skins acquire a marketable hue. Modern plant breeding has tripled yields, but has also produced fruits with dramatically reduced amounts of calcium, vitamin A, and vitamin C, and tomatoes that have fourteen times more sodium than the tomatoes our parents enjoyed. The relentless drive for low costs has fostered a thriving modern-day slave trade in the United States. How have we come to this point?   Estabrook traces the supermarket tomato from its birthplace in the deserts of Peru to the impoverished town of Immokalee, Florida, a.k.a. the tomato capital of the United States. He visits the laboratories of seedsmen trying to develop varieties that can withstand the rigors of agribusiness and still taste like a garden tomato, and then moves on to commercial growers who operate on tens of thousands of acres, and eventually to a hillside field in Pennsylvania, where he meets an obsessed farmer who produces delectable tomatoes for the nation's top restaurants.Throughout Tomatoland, Estabrook presents a who's who cast of characters in the tomato industry: the avuncular octogenarian whose conglomerate grows one out of every eight tomatoes eaten in the United States; the ex-Marine who heads the group that dictates the size, color, and shape of every tomato shipped out of Florida; the U.S. attorney who has doggedly prosecuted human traffickers for the past decade; and the Guatemalan peasant who came north to earn money for his parents' medical bills and found himself enslaved for two years.Tomatoland reads like a suspenseful whodunit as well as an expose of today's agribusiness systems and the price we pay as a society when we take taste and thought out of our food purchases.

    First there was French Laundry in Napa Valley, setting a new standard for American fine dining. Then there was The French Laundry Cookbook, setting a new standard for American cookbooks. In 1998, Chef Keller opened Bouchon, “so that I’d have a place to eat after cooking all night at the French Laundry,” and that restaurant, too, gave birth to a groundbreaking cookbook. Now, fifteen years after Thomas Keller first set foot in what would become a landmark restaurant, these two extraordinary books are offered in a striking new slipcased edition. With this year’s opening of the Bouchon Bakery in New York City, and last year’s momentous Michelin guide that awarded Keller’s Per Se the top honors, Keller is increasingly in the limelight—and his inventive, delicious food is increasingly in the consciousness of a national audience. The Complete Keller is the perfect gift for anyone who loves fine food.

    This transparently personal book is virtually a culinary autobiography of the septuagenarian chef. In 100 recipes and dozens of captivating stories, Pépin retraces his 59-year professional cooking career, his discoveries, his disappointments, and his reflections on friends and fine cuisine. This elegant illustrated cookbook would make a fine gift or an equally welcome self-indulgence.

    Bess Southerns, an impoverished widow living in Pendle Forest, is haunted by visions and gains a reputation as a cunning woman. Drawing on the Catholic folk magic of her youth, Bess heals the sick and foretells the future. As she ages, she instructs her granddaughter, Alizon, in her craft, as well as her best friend, who ultimately turns to dark magic. When a peddler suffers a stroke after exchanging harsh words with Alizon, a local magistrate, eager to make his name as a witch finder, plays neighbors and family members against one another until suspicion and paranoia reach frenzied heights. Sharratt interweaves well-researched historical details of the 1612 Pendle witch-hunt with a beautifully imagined story of strong women, family, and betrayal. Daughters of the Witching Hill is a powerful novel of intrigue and revelation.

    But if you were a woman, it was also a time when death during childbirth was rife; when marriage was usually a legal contract, not a matter for love, and the education you could hope to receive was minimal at best.Yet the Tudor century was also dominated by powerful and dynamic women in a way that no era had been before. Historian Elizabeth Norton explores the life cycle of the Tudor woman, from childhood to old age, through the diverging examples of women such as Elizabeth Tudor, Henry VIII’s sister; Cecily Burbage, Elizabeth's wet nurse; Mary Howard, widowed but influential at court; Elizabeth Boleyn, mother of a controversial queen; and Elizabeth Barton, a peasant girl who would be lauded as a prophetess. Their stories are interwoven with studies of topics ranging from Tudor toys to contraception to witchcraft, painting a portrait of the lives of queens and serving maids, nuns and harlots, widows and chaperones. Norton brings this vibrant period to colorful life in an evocative and insightful social history.

    Book annotation not available for this title.Title: The Vegetarian Mother's CookbookAuthor: Olson, CathePublisher: Goco PubPublication Date: 2005/02/28Number of Pages: 429Binding Type: PAPERBACKLibrary of Congress: 2004109888

    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.

    But what makes Schmidt even more compelling to us is his day job. For forty-five years, Schmidt was an efficient and prolific public executioner, employed by the state to extract confessions and put convicted criminals to death. In his years of service, he executed 361 people and tortured, flogged, or disfigured hundreds more. Is it possible that a man who practiced such cruelty could also be insightful, compassionate, humane—even progressive? In his groundbreaking book, the historian Joel F. Harrington looks for the answer in Schmidt’s journal, whose immense significance has been ignored until now. Harrington uncovers details of Schmidt’s medical practice, his marriage to a woman ten years older than him, his efforts at penal reform, his almost touching obsession with social status, and most of all his conflicted relationship with his own craft and the growing sense that it could not be squared with his faith. A biography of an ordinary man struggling for his soul, The Faithful Executioner is also an unparalleled portrait of Europe on the cusp of modernity, yet riven by conflict and encumbered by paranoia, superstition, and abuses of power. In his intimate portrait of a Nuremberg executioner, Harrington also sheds light on our own fraught historical moment.

    But the contemporary struggle between globalization and national sovereignty to determine the meaning of Mexican food is far from new. In fact, Mexican food was the product of globalization from the very beginning -- the Spanish conquest -- when European and Native American influences blended to forge the mestizo or mixed culture of Mexico. The historic struggle between globalization and the nation continued in the nineteenth century, as Mexicans searching for a national cuisine were torn between nostalgic "Creole" Hispanic dishes of the past and French haute cuisine, the global food of the day. Indigenous foods, by contrast, were considered strictly d class . Yet another version of Mexican food was created in the U.S. Southwest by Mexican American cooks, including the "Chili Queens" of San Antonio and tamale vendors of Los Angeles. When Mexican American dishes were appropriated by the fast food industry and carried around the world, Mexican elites rediscovered the indigenous roots of their national cuisine among the ancient Aztecs and the Maya. Even this Nueva Cocina Mexicana was a transnational phenomenon, called "New Southwestern" by chefs in the United States. Rivalries within this present-day gourmet movement recalled the nineteenth-century struggles between Creole, Native, and French foods. Planet Taco also seeks to recover the history of people who have been ignored in the struggles to define authentic Mexican, especially those who are marginal to both nations: Indians and Mexican Americans.