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Strega Nona: with audio recording (A Strega Nona Book)
by Tomie dePaolaThis special ebook edition features Tomie dePaola retelling his classic story against a charming musical score!When Strega Nona leaves him alone with her magic pasta pot, Big Anthony is determined to show the townspeople how it works in this classic Caldecott Honor book from Tomie dePaola. Strega Nona—&“Grandma Witch&”—is the source for potions, cures, magic, and comfort in her Calabrian town. Her magical ever-full pasta pot is especially intriguing to hungry Big Anthony. He is supposed to look after her house and tend her garden but one day, when she goes over the mountain to visit Strega Amelia, Big Anthony recites the magic verse over the pasta pot, with disastrous results.
Supernutrition
by Richard PasswaterMegavitamin therapy, good foods supplemented by vitamins to improve health and physical well-being. Chapters include Supernutrition Explained, Contraversies in Nutrition, Recent Discoveries in Nutrition, Vitamin C and the Common Cold, Megavitamin Therapy for Mental and Emotional Disorders, Cholesterol Doesnt Count, Expose of the Cholesterol Contraversy, Vitamin E and Heart Disease, Vitamin C with B Complex and Heart Disease, Hypoglycemia and the Dangers of Sugar, Cancer and Vitamin Therapy, Supernutrition and Staying Younger Longer, and an Appendix- Vitamin Guidewith Supernutrition Curves. The book is written in a style understandable to the average reader.
Traditional Baking: The Foxfire Americana Library (2) (The Foxfire Americana Library)
by Inc. Foxfire FundThe Foxfire Americana Library brings you back-to-basics recipes for breads, cornbreads, puddings, cakes, and pies that are just as easily baked on a modern oven as the traditional Appalachian woodstoves where they began. For adventurous cooks, this volume also includes instructions and diagrams on how to build a churn and make your own butter. Recipes include: Corn PoneHush PuppiesRye BreadCracklin' BreadMolasses Sweet Bread Syrup Bread Dried Apple CakeTame Gooseberry Pie Aunt Arie's Recipe for Egg Custard
Who's Got the Apple?
by Jan LoofWho's got the apple is the funny story of a man and a tricky storekeeper. The apple has an adventure of its own and ends up all over town, and back into the hands of the old man. Creative and funny, the book is surprising because it shows how things come back to us.
Wild Summer and Fall Plant Foods: The Foxfire Americana Library (8) (The Foxfire Americana Library)
by Inc. Foxfire FundA handy illustrated guide to the edible plant life available in Appalachia and surrounding areas during the summer and fall seasons. From berries to herbs perfect for teas and tonics, each entry includes information on where to find the plant, how to spot it, and the best ways to eat it, often with recipes. Plants include: GooseberriesRaspberriesBlueberriesFigsPawpawsCattailsNutgrassThistleCatnipSpearmintPeppermintBlue-mountain teaYarrowChamomile DillsBlack WalnutsPecansHazelnuts
Bread and Respect: The Italians of Louisiana
by A. Margavio Jerome SalomoneApproximately 70,000 Italian immigrants arrived in the Port of New Orleans between 1898 and 1929. They brought with them a yearning, a hunger for the things they valued: bread, respect, fortune, security, beauty, justice, and drama. Impoverished conditions in Sicily lead its people to respond to Louisiana planterspleas for workers, and the transported Sicilians were then able start new lives, rising quickly to become leaders in their communities. This is bread. There were few opportunities for land ownership in Sicily and overcrowding in the urban slums into which immigrants in other parts of the country came. In Louisiana, these immigrants largely settled in rural areas, and before long, Italian Americans became the "food kingpins" of the state. This is respect. Together, they form the basis of this history of interwoven influences, clashes between the old world and the new, and that which makes America the great nation it is: the longing of its citizens to be independent. Using vignettes, family histories, and census as well as other historical records, A. V. Margavio and Jerome J. Salomone examine how Italian culture shaped the lives of the immigrants to Louisiana and, in turn, how experiences in Louisiana modified the Old World values and culture the Italians brought with them. There are hundreds of thousands of Italian Americans living in Louisiana today. A. V. Margavio is a professor of sociology at the University of New Orleans. Jerome J. Salomone is a professor of sociology and scholar in residence at Southeastern Louisiana University.
Cardápio de jantar para 14 semanas
by Valerie PikeGostaria de apresentar-lhes o segundo livro de receitas da minha série "52 Semanas de Planejamento de Jantares". Primavera, é para mim, a estação mais adorável, tão colorida, tão inspiradora de novas ideias, de renascimento, renovação, representa um novo começo. Esta estação acontece de março a maio. Então, venha, vamos celebrá-la com todas estas receitas deliciosas e fáceis de fazer. Incluí 14 semanas de receitas e a lista de compras necessária. Os corredores que agrupei nas listas de compras de ingredientes foram de acordo com a “Ralph's grocery”, uma mercearia da minha cidade natal. Outras mercarias poderão ter os produtos agrupados de forma semelhante.
The Classic Hoosier Cookbook
by Elaine LumbraLong before there were television channels devoted to cooking or eating strange new food, the art of cooking could be found right in your own hometown. Beloved and at last back in print, The Classic Hoosier Cookbook is a treasure trove of mouthwatering recipes handed down from generation to generation by Hoosiers across the state. This cookbook has it all: the best biscuits ever; delicious casseroles for every occasion; page after page of tasty, time-tested desserts; and a zillion ways to turn beef, pork, and poultry into truly memorable feasts. There's everything from an elegant Salmon Newburg to Polly's Squirrel Roast, always "best to eat while still hot enough to burn your hands," to making dandelion wine from scratch (be patient), and don't dare miss that astonishing recipe for Sugar Cream Pie, first made in 1816! This is a timeless compendium for everyone, showing us food as it used to be and how it should be prepared. The nearly 1200 recipes in The Classic Hoosier Cookbook will intrigue, entertain, and satisfy all.
The Classic Hoosier Cookbook
by Elaine LumbraCelebrate the heritage of Indiana with this bountiful compendium of almost 1,200 recipes from the Hoosier State, plus history, farm wisdom, and folklore.Long before there were television channels devoted to cooking or eating strange new food, the art of cooking could be found right in your own hometown. Beloved and at last back in print, The Classic Hoosier Cookbook is a treasure trove of mouthwatering recipes handed down from generation to generation by Hoosiers across the state. This cookbook has it all: the best biscuits ever; delicious casseroles for every occasion; page after page of tasty, time-tested desserts; and a zillion ways to turn beef, pork, and poultry into truly memorable feasts. There’s everything from an elegant Salmon Newburg to Polly’s Squirrel Roast—always “best to eat while still hot enough to burn your hands” —to making dandelion wine from scratch (be patient), and don’t dare miss that astonishing recipe for Sugar Cream Pie, first made in 1816!This is a timeless compendium for everyone, showing us food as it used to be and how it should be prepared. The nearly 1,200 recipes in The Classic Hoosier Cookbook will intrigue, entertain, and satisfy all.“An extensive compilation of the very best of Indiana cookery . . . The recipes printed here are often the first printing of secret ingredients that have been passed down from generation to generation by word of mouth or on tattered scraps of worn paper.” —Indianapolis Home and Garden“It is a cookbook to use, not just to own. But, even if you care nothing about cooking, the final chapter on Old-Time “Receipts” is worth perusal just for the fun of it.” Herald-Telephone (Bloomington)“One to add to your treasured volumes and to pass down to a daughter or granddaughter.” —The South Bend Tribune
Cooking for Absolute Beginners
by Muriel Cortland Fitzsimmons FitzsimmonsWhich is the best cookbook for a beginner? Over the years, many beginning cooks have found this cookbook to be their favorite. It assumes no previous cooking knowledge at all, and it takes absolutely nothing for granted. Complete, well-organized, and extremely thorough, this cookbook progresses slowly and clearly so that you know exactly what to do every step of the way.Even before the first recipe appears, there are pages of important information you need to know: a long list of definitions, tables of measurements and equivalents, and commentary on stoves and kitchen tools. The simplest meal is breakfast, so the first recipes are for preparing fresh and stewed fruits, breakfast cereals, coffee and tea, eggs, breakfast meats, and toast. Then the author tells you how to have a complete meal ready on time and all about seasonings.The meat of the book is next: chapters on buying and cooking meats, fish and seafood, poultry and game, vegetables from artichokes to turnips, and how to make basic sauces, soups, cereal products, casseroles, salads and salad dressings, breads and biscuits, desserts (pies, cookies, cake, and more), and some jams and jellies.Most cooks only learn the basics of cooking when it's absolutely necessary -- after a recipe fails because the cook was unclear about what to do. This book teaches you the essentials of cooking at the beginning and gets you started in the right direction. Beginners will find it invaluable, and experienced cooks will learn a few things from it as well -- things they should have learned when they were beginners.
Counsels on Diet and Foods
by Ellen G. WhiteDecades before many physiologists were concerned with the close relationship between diet and health, Ellen G. White in her writings clearly pointed out the connection between the food we eat and our physical and spiritual welfare. In her discourses and writings from 1863 onward, she discussed frequently the importance of diet and adequate nutrition. Her counsels, as preserved in pamphlets and books, in the journals of the denomination, and in personal testimonies, have exerted a strong influence on the dietetic habits of Seventh-day Adventists, and indirectly have left their impress upon the general public. In assembling the materials comprising Counsels on Diet and Foods, an effort was made to include the full range of instruction on the subject from Mrs. White’s pen. The resulting compilation is unique for it presents the counsels clustered topically under a general heading, with no attempt to provide a continuity in reading.
Delia's Frugal Food
by Delia SmithThis updated edition shows how to combine economy with elegance. With 170 recipes from soups to main courses and desserts, this book aims to show how to make the most of your cooking, and that budget buying and cooking can be fun.
FOOD & WINE 2017 Wine Guide: America's 500 Best Wineries
by Richard Nalley The Editors of Food & WineAmerican wineries step up!The 2017 Food & Wine Wine Guide provides accessible expert reviews and recommendations of the top bottlings from 500 wineries across the United States. From established producers to exciting up-and-comers we uncork Pinot Noirs and Chardonnays, Cabernets and Merlots from California, the Pacific Northwest, across the Heartland and the East Coast.There is no better time for American wine and no better guide than the 2017 Food & Wine Guide!
Grapes into Wine
by Philip M. WagnerAs the first to write a basic book in English on winemaking from the winemaker's point of view, Philip Wagner has long been considered an authority on the subject, and his book American Wines and Wine-Making has become a bible for small producers and home winemakers in this country. Now, in this completely new version of that classic, Mr. Wagner takes into account the many dramatic changes that in recent years have revolutionized the American wine scene. With the knowledge that comes from his own experimentation, Mr. Wagner discusses the new, successful hybrids that have now made it possible to grow wine-producing grapes in far more areas of the United States than used to be considered feasible. Once again he covers all the basic technical information, including recent developments important to the small commercial winery and to the home producer--from the choice of the right vines to the vintage itself, the care of the new wines, and finally the bottling of the wine: red, white, and rosé, sparkling and sweet. There is a new chapter on concentrates for the growing number of people who want to make wine but are not close to a source for suitable grapes, or haven't the space to work with fresh materials. Mr. Wagner describes what concentrates are, how they are made, what the characteristics are of different types, and what to expect. There are specific instructions on procedure and on the necessary (and unnecessary) equipment. In addition, Philip Wagner's introductory chapters on the evolution of the wine grape, on European winegrowing, and on the contemporary scene throughout the United States provide an excellent guide for the consumer, as does his concluding chapter on tasting and using wine. Peppered throughout with a wealth of historical and anecdotal material as well as down-to-earth experience--and full of the author's appreciation of wine and winemaking as a way of life--this book is not only a useful guide but delightful and rewarding reading.
James Beard's New Fish Cookery
by James BeardAn old-school style cookbook for fish and seafood by one of America's premier chefs and food writers.
Jean Anderson's Preserving Guide
by Jean AndersonIn this classic work, born of the back-to-the-land movement, Jean Anderson teaches you how to enjoy the bounty of your own garden, farmer's markets, and roadside stands--all year round. With Anderson at your side, you'll learn which fruits and vegetables are best for canning, freezing, and pickling and, along the way, learn how to insure food safety. Best of all, you'll find you're having fun, saving money, and eating well. Jean Anderson's Preserving Guide not only provides easy-to-follow directions for preserving whatever you grow but also dishes up more than 100 original recipes--for such tried-and-true classics as piccalilli and corn relish and more adventurous fare like caponata, frozen pasta sauce, and carrot marmalade. This step-by-step guidebook brings the expertise of a hands-on master to a whole new do-it-yourself generation of gardeners, cooks, and food lovers.
Make It Ahead French Cooking
by Paul MayerThe author has taken a look at more traditional recipes and divided their preparation into several parts so that the busy homemaker can prepare them, if not in their entirety, at least to some point at which the dish can be set aside, and continued again closer to dinner time, without harming the final outcome of the recipe. In many cases, all parts of the dish can be completed entirely in advance.
Planejador de refeições de férias: Planejamento de refeições de férias + listas de compras
by Valerie PikeSimplifique sua vida e economize tempo com meu planejador de refeições de férias Simplifique sua vida e economize tempo com meu planejador de refeições de férias, completo com listas de compras! Esteja você preparando um banquete de Ação de Graças ou um jantar de Natal para a família, o cheiro tentador do bolo natalino invadirá sua cozinha enquanto você se organiza para a época festiva . Prepare-se para o banquete final da tarde de domingo de Páscoa com o prato principal de mel - Presunto Assado Estilo. Além disso, você encontrará petiscos crocantes e deliciosos para festas, como Mac and Cheese Bites e Jalapeno Pepper Poppers. Você vai se deliciar com sobremesas, como o bolo de creme de coco com lavanda e o cheesecake de ricota com cream cheese italiano. Evite o estresse sazonal com esses banquetes fabulosos que vão deslumbrar, com combinações de sabores isso é delicioso!
Pleyn Delit
by Brenda Hosington Sharon Butler Constance B. HieattThis is a completely revised edition of the classic cookbook that makes genuine medieval meals available to modern cooks. Using the best recipes from the first edition as a base, Constance Hieatt and Brenda Hosington have added many new recipes from more countries to add depth and flavour to our understanding of medieval cookery. All recipes have been carefully adapted for use in modern kitchens, thoroughly tested, and represent a wide range of foods, from appetizers and soups, to desserts and spice wine. They come largely from English and French manuscripts, but some recipes are from sources in Arabia, Catalonia and Italy. The recipes will appeal to cordon-bleus and less experienced cooks, and feature dishes for both bold and timourous palates.The approach to cooking is entirely practical. The emphasis of the book is on making medieval cookery accessible by enabling today's cooks to produce authentic medieval dishes with as much fidelity as possible. All the ingredients are readily available; where some might prove difficult to find, suitable substitutes are suggested. While modern ingredients which did not exist in the Middle Ages have been excluded (corn starch, for example), modern time and energy saving appliances have not. Authenticity of composition, taste, and appearance are the book's main concern.Unlike any other published book of medieval recipes, Pleyn Delit is based on manuscript readings verified by the authors. When this was not possible, as in the case of the Arabic recipes, the best available scholarly editions were used. The introduction provides a clear explanation of the medieval menu and related matters to bring the latest medieval scholarship to the kitchen of any home. Pleyn Delit is a recipe book dedicated to pure delight - a delight in cooking and good food.
Rick Steves Best of Germany: With Salzburg (Rick Steves Travel Guide)
by Rick StevesHit Germany's can't-miss art, sights, and bites in two weeks or less with Rick Steves Best of Germany! Inside you'll find:Strategic advice from Rick Steves on what's worth your time and money Short itineraries covering Munich, Bavaria, Rothenburg and the Romantic Road, the Rhine Valley, and Berlin, plus Salzburg, Austria Rick's tips for beating the crowds, skipping lines, and avoiding tourist traps The best of local culture, flavors, and haunts, including walks through museums and atmospheric neighborhoods Trip-planning strategies like how to link destinations and design your itinerary, what to pack, where to stay, and how to get around Over 400 full-color pages with maps and vibrant photosSuggestions for side trips to Dachau Memorial, Würzburg, Nürnburg, Burg Eltz, Cologne, Baden-Baden, Frankfurt, Dresden, and Hamburg Experience the old-world romance and modern-day excitement of Germany with Rick Steves. Planning a longer trip? Pick up Rick Steves Germany, the classic, in-depth guide to spending two weeks or more exploring the country.
Rick Steves France (Rick Steves Snapshot Ser.)
by Rick Steves Steve SmithNow more than ever, you can count on Rick Steves to tell you what you really need to know when traveling through France. Wander the lavender fields of Provence, climb the steps of the Eiffel Tower, and bite into a perfect croissant: Inside Rick Steves France you'll find:Fully updated, comprehensive coverage for planning a multi-week trip to FranceRick's strategic advice on how to get the most out of your time and money, with rankings of his must-see favoritesTop sights and hidden gems, from the Louvre and the Palace of Versailles to neighborhood cafés and delicate macaronsHow to connect with local culture: Stroll through open-air markets in Paris, bike through rustic villages, and taste wines in Burgundy and BordeauxBeat the crowds, skip the lines, and avoid tourist traps with Rick's candid, humorous insightThe best places to eat, sleep, and relax with a glass of vin rougeSelf-guided walking tours of lively neighborhoods and incredible museumsVital trip-planning tools, like how to link destinations, build your itinerary, and get from place to placeDetailed maps, including a fold-out map for exploring on the goOver 1,000 bible-thin pages include everything worth seeing without weighing you downCoverage of Paris, Chartres, Normandy, Mont St-Michel, Brittany, The Loire, Dordogne, Languedoc-Roussillon, Provence, The French Riviera, Nice, Monaco, The French Alps, Burgundy, Lyon, Alsace, Reims, Verdun, and much moreCovid-related travel info and resources for a smooth tripMake the most of every day and every dollar with Rick Steves France.Planning a one- to two-week trip? Check out Rick Steves Best of France.
The Supermarket Trap: The Consumer and the Food Industry
by Jennifer CrossExplains the operations of the food industry and the supermarket to alert consumers to the ways in which they are being defrauded, manipulated, and harmed.
The Taste of Country Cooking: The 30th Anniversary Edition of a Great Southern Classic Cookbook
by Edna LewisIn recipes and reminiscences equally delicious, Edna Lewis celebrates the uniquely American country cooking she grew up with some fifty years ago in a small Virginia Piedmont farming community that had been settled by freed slaves. With menus for the four seasons, she shares the ways her family prepared and enjoyed food, savoring the delights of each special time of year:* The fresh taste of spring--the first shad, wild mushrooms, garden strawberries, field greens and salads . . . honey from woodland bees . . . a ring mold of chicken with wild mushroom sauce . . . the treat of braised mutton after sheepshearing.* The feasts of summer--garden-ripe vegetables and fruits relished at the peak of flavor . . . pan-fried chicken, sage-flavored pork tenderloin, spicy baked tomatoes, corn pudding, fresh blackberry cobbler, and more, for hungry neighbors on Wheat-Threshing Day . . . Sunday Revival, the event of the year, when Edna's mother would pack up as many as fifteen dishes (what with her pickles and breads and pies) to be spread out on linen-covered picnic tables under the church's shady oaks . . . hot afternoons cooled with a bowl of crushed peaches or hand-cranked custard ice cream.* The harvest of fall--a fine dinner of baked country ham, roasted newly dug sweet potatoes, and warm apple pie after a day of corn-shucking . . . the hunting season, with the deliciously "different" taste of game fattened on hickory nuts and persimmons . . . hog-butchering time and the making of sausages and liver pudding . . . and Emancipation Day with its rich and generous thanksgiving dinner.* The hearty fare of winter--holiday time, the sideboard laden with all the special foods of Christmas for company dropping by . . . the cold months warmed by stews, soups, and baked beans cooked in a hearth oven to be eaten with hot crusty bread before the fire.The scores of recipes for these marvelous dishes are set down in loving detail. We come to understand the values that formed the remarkable woman--her love of nature, the pleasure of living with the seasons, the sense of community, the satisfactory feeling that hard work was always rewarded by her mother's good food. Having made us yearn for all the good meals she describes in her memories of a lost time in America, Edna Lewis shows us precisely how to recover, in our own country or city or suburban kitchens, the taste of the fresh, good, natural country cooking that was so happy a part of her girlhood in Freetown, Virginia.
True Taste: The Seven Essential Wine Words
by Matt KramerThere's a world of words to describe wine, but only seven you need to know to understand it. Wine is one of the most written about beverages in our history, with dictionaries dedicated solely to the words and phrases used to describe it in the ever-expanding world of self-professed wine connoisseurs. Now, the "great demystifier of wine" (Booklist), highly acclaimed wine expert Matt Kramer, explains in a lucid, accessible and conversational style that there are only seven words that you really need to remember to enjoy wine with anyone.
The Unprejudiced Palate: Classic Thoughts on Food and the Good Life (Modern Library Food)
by Ruth Reichl Mario Batali Angelo M. PellegriniFirst issued in 1948, when soulless minute steaks and quick casseroles were becoming the norm, The Unprejudiced Palate inspired a seismic culinary shift in how America eats. Written by a food-loving immigrant from Tuscany, this memoir-cum-cookbook articulates the Italian American vision of the good life: a backyard garden, a well-cooked meal shared with family and friends, and a passion for ingredients and cooking that nourish the body and the soul.From the Trade Paperback edition.