Picking up where The Cat Who Came for Christmas and The Cat and the Curmudgeon left off, this beautiful new paperback edition continues the story of the cat named Polar Bear and his grumpy, lovable owner.
Picking up where The Cat Who Came for Christmas and The Cat and the Curmudgeon left off, this beautiful new paperback edition continues the story of t...
If you know anyone who likes chocolate or perhaps you care to try some yourself, this book has it all. Rogers begins her prose by telling us about the history of chocolate, or how this New World taste travelled around the globe. From its origins as an early colonial commodity to chocolate bars for US soldiers during Operation Desert Storm, Rogers takes you and your taste buds through an array of aromatic delights. From Old-Fashioned Steamed Chocolate Pudding to Chocolate Covered Peanut Butter Balls (they melt in your mouth), everyone who has ever appreciated chocolate must have this book.
If you know anyone who likes chocolate or perhaps you care to try some yourself, this book has it all. Rogers begins her prose by telling us about the...
Thanksgiving Day What a wealth of images are evoked by this All-American holiday; a multitude of comforting sentiments that would require an American Dickens to do them justice. Valiant be-buckled Pilgrims and their dignified Indian neighbors sit down to dinner in the serenity of an eternal golden autumn afternoon. Radiant white churches welcome cheerful congregations from their rural homesteads supplying the bounty of the harvest. High school and college football teams defend their scholastic honor as preceding generations had under crisp blue autumn skies sensuously spiced with the faint...
Thanksgiving Day What a wealth of images are evoked by this All-American holiday; a multitude of comforting sentiments that would require an American...
About the Book: Morton and Preston, both experienced herb gardeners, present a unique collection of recipes suited for every palate. This collection uses commonly grown and easily accessible garden herbs found throughout American folklore from the Pilgrims to modern times. In 1796, Amelia Simmons wrote, in the First American Cookbook, "Garlicks, tho' used by the French, are better adapted to the use of medicine than cooking." How tastes have changed in 200 years From Sage and Raisin Scones to Zucchini Pickles, every herb has its day. Jane Wilson Morton has been cultivating and cooking with...
About the Book: Morton and Preston, both experienced herb gardeners, present a unique collection of recipes suited for every palate. This collection u...
Liz Clark was born and raised on a farm at the juncture of the Des Moines and Mississippi Rivers in Southeast Iowa. A graduate of Drake University in Des Moines, Iowa, Liz is a founding member of the Society for American Cuisine and the Heartland Food Society. A member of the International Association of Culinary Professionals and the American Institute of Wine and Food, Liz received a diploma in Cours Intensifs from La Varenne in Paris, studied at the Moulin de Mougin in France and the Cooking School at the Oriental Hotel in Bangkok, Thailand. The American Institute of Wine and Food featured...
Liz Clark was born and raised on a farm at the juncture of the Des Moines and Mississippi Rivers in Southeast Iowa. A graduate of Drake University in ...
This title jumps into the Christmas feast by spotlighting the tastes and fragrances of the American holiday. From Oyster Soup and Parsley Sauce to Currant Jelly and Yule Dollies, the book explores recipes and cooking ideas popular in the 19th century, but with the palate of the modern family in focus. If you'd like to know how the tradition of Christmas dinner started and sample some true American favorites, then this book is a must for your kitchen library. Easy to read with clear step-by-step directions, don't miss it this season. Bruce T. Paddock has been involved with the past for almost...
This title jumps into the Christmas feast by spotlighting the tastes and fragrances of the American holiday. From Oyster Soup and Parsley Sauce to Cur...
From Halloween to pumpkin pie everyone knows something about them, but there is more, much more. Pumpkins have an unusual if not a mysterious past. Gourd seeds have been found in 12th-Dynasty Egyptian tombs and Mexican archaeological sites that date back to 7,000 B.C. Although these facts are inconclusive, the recipes prepared by Elizabeth Brabb are certain. From pumpkin pie to cream of pumpkin soup, each recipe is as scrumptious as the aroma of butternut squash on a cool, autumn day. Elizabeth presents a wide assortment of pumpkin favourites and some unlikely meals such as pumpkin ice cream...
From Halloween to pumpkin pie everyone knows something about them, but there is more, much more. Pumpkins have an unusual if not a mysterious past. Go...
-..". a must-have for anyone who's tired of pouring heart and soul into landscaping the yard, only to have everything eaten by thieves in the night." -Rural Heritage -"Too bad I didn't own this book before selecting balsam. Balsams are rated 'F, ' as in never plant em' near deer." -Timothy Fay, Wapsipinicon Almanac -"The information is presented in an easy-to-read format."
-..". a must-have for anyone who's tired of pouring heart and soul into landscaping the yard, only to have everything eaten by thieves in the night." ...
"I'm thrilled to see that Liz Clark's wonderful breads are reaching a wide public-now everyone can enjoy them " -Nick Malgieri, pastry cook, teacher, author of Nick Malgieri's Perfect Pastry, Great Italian Desserts, and How to Bake. "Liz was a friend of the great Richard Olney both of whom were born in Iowa."-Reviewer "Liz Clark's keen interest in travel, history, and ability to 'tell a charming story from her childhood' is deliciously expressed in her prose as well as her recipes that are distinct and unmistakably accessible to even the most timid bread baker. Her mouthwatering bread recipes...
"I'm thrilled to see that Liz Clark's wonderful breads are reaching a wide public-now everyone can enjoy them " -Nick Malgieri, pastry cook, teacher, ...
Farmstand The word alone recaptures a feeling, an atmosphere, a warm seasonal memory. Who among us has not driven by a tottering, hand-made contraption of a farmstand -- loaded with vegetables -- and not been tempted to stop? For extra added colour and attraction, gigantic bunches of anemones, gladiolus, statice or other flowers add to the lure of the farmstand. Over 70 pages of recipes follow a delightful history of the farmstand.
Farmstand The word alone recaptures a feeling, an atmosphere, a warm seasonal memory. Who among us has not driven by a tottering, hand-made contrapti...