{"title":"American","description":null,"products":[{"product_id":"the-cheese-chronicles-a-journey-through-the-making-and-selling-of-cheese-in-america-from-field-to-farm-to-table-paperback","title":"The Cheese Chronicles: A Journey Through the Making and Selling of Cheese in America, from Field to Farm to Table - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eLiz Thorpe\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cem\u003eThe Cheese Chronicles\u003c\/em\u003e is an insider's look at the burgeoning world of American cheese from one lucky person who has seen more wedges and wheels, visited more cheesemakers, and tasted more delicious (and occasionally stinky) American cheese than anyone else. Liz Thorpe, second in command at New York's renowned Murray's Cheese, has used her notes and conversations from hundreds of tastings spanning nearly a decade to fashion this odyssey through the wonders of American cheese. Offering more than eighty profiles of the best, the most representative, and the most important cheesemakers, Thorpe chronicles American cheesemaking from the brave foodie hobbyists of twenty years ago (who put artisanal cheese on the map) to the carefully cultivated milkers and makers of today. \u003c\/p\u003e\u003cp\u003eThorpe travels to the nation's cheese farms and factories, four-star kitchens and farmers' markets, bringing you along for the journey. In her quest to explore cheesemaking, she high-lights the country's greatest cheeses and concludes that today's cheesemakers can help provide more nourishing and sensible food for all Americans.\u003c\/p\u003e\u003cp\u003eSteve Jenkins, author of the celebrated \u003cem\u003eCheese Primer\u003c\/em\u003e, calls this \"the best book about cheese you'll ever read.\" \u003cem\u003eThe Cheese Chronicles\u003c\/em\u003e is a cultural history of an industry that has found breakout success and achieved equal footing with its European cousins.\u003c\/p\u003e\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cem\u003eThe Cheese Chronicles\u003c\/em\u003e is an insider's look at the burgeoning world of American cheese from one lucky person who has seen more wedges and wheels, visited more cheesemakers, and tasted more delicious (and occasionally stinky) American cheese than anyone else. Liz Thorpe, second in command at New York's renowned Murray's Cheese, has used her notes and conversations from hundreds of tastings spanning nearly a decade to fashion this odyssey through the wonders of American cheese. Offering more than eighty profiles of the best, the most representative, and the most important cheesemakers, Thorpe chronicles American cheesemaking from the brave foodie hobbyists of twenty years ago (who put artisanal cheese on the map) to the carefully cultivated milkers and makers of today. \u003c\/p\u003e\u003cp\u003eThorpe travels to the nation's cheese farms and factories, four-star kitchens and farmers' markets, bringing you along for the journey. In her quest to explore cheesemaking, she high-lights the country's greatest cheeses and concludes that today's cheesemakers can help provide more nourishing and sensible food for all Americans.\u003c\/p\u003e\u003cp\u003eSteve Jenkins, author of the celebrated \u003cem\u003eCheese Primer\u003c\/em\u003e, calls this \"the best book about cheese you'll ever read.\" \u003cem\u003eThe Cheese Chronicles\u003c\/em\u003e is a cultural history of an industry that has found breakout success and achieved equal footing with its European cousins.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 400\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.09 x 8.1 x 5.56 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e January 08, 2018\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914618179928,"sku":"9780061451164","price":18.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/w_9WwRAPnH9780061451164.webp?v=1792781524"},{"product_id":"a-square-meal-paperback","title":"A Square Meal - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eJane Ziegelman\u003c\/b\u003e (Author), \u003cb\u003eAndrew Coe\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eJames Beard Foundation Book Award Winner\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eFrom the author of the acclaimed \u003cem\u003e97 Orchard\u003c\/em\u003e and her husband, a culinary historian, an in-depth exploration of the greatest food crisis the nation has ever faced--the Great Depression--and how it transformed America's culinary culture.\u003c\/p\u003e\u003cp\u003eThe decade-long Great Depression, a period of shifts in the country's political and social landscape, forever changed the way America eats. Before 1929, America's relationship with food was defined by abundance. But the collapse of the economy, in both urban and rural America, left a quarter of all Americans out of work and undernourished--shattering long-held assumptions about the limitlessness of the national larder.\u003c\/p\u003e\u003cp\u003eIn 1933, as women struggled to feed their families, President Roosevelt reversed long-standing biases toward government-sponsored \"food charity.\" For the first time in American history, the federal government assumed, for a while, responsibility for feeding its citizens. The effects were widespread. Championed by Eleanor Roosevelt, \"home economists\" who had long fought to bring science into the kitchen rose to national stature.\u003c\/p\u003e\u003cp\u003eTapping into America's long-standing ambivalence toward culinary enjoyment, they imposed their vision of a sturdy, utilitarian cuisine on the American dinner table. Through the Bureau of Home Economics, these women led a sweeping campaign to instill dietary recommendations, the forerunners of today's Dietary Guidelines for Americans.\u003c\/p\u003e\u003cp\u003eAt the same time, rising food conglomerates introduced packaged and processed foods that gave rise to a new American cuisine based on speed and convenience. This movement toward a homogenized national cuisine sparked a revival of American regional cooking. In the ensuing decades, the tension between local traditions and culinary science has defined our national cuisine--a battle that continues today. \u003c\/p\u003e\u003cp\u003e\u003cem\u003eA Square Meal\u003c\/em\u003e examines the impact of economic contraction and environmental disaster on how Americans ate then--and the lessons and insights those experiences may hold for us today.\u003c\/p\u003e\u003cp\u003e\u003cem\u003eA Square Meal\u003c\/em\u003e features 25 black-and-white photographs.\u003c\/p\u003e\u003ch3\u003eFront Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eThe idea of America as a place of abundance is enshrined in our culture, from Jefferson's agrarian democracy to the immensity of our supermarkets. The Great Depression, which left a quarter of all Americans out of work and undernourished, tested our belief in this land's unlimited bounty, and in the process changed the way America eats.\u003c\/p\u003e\u003cp\u003eIn 1933, after four years of deprivation and national debate, President Roosevelt reversed long-standing biases toward government-sponsored \"food charity\" and assumed responsibility for feeding the hungry. Championed by Eleanor Roosevelt, \"home economists,\" who had long fought to bring science into the kitchen, rose to national stature. Through the Bureau of Home Economics, these women led a sweeping campaign to impose their vision of a sturdy, utilitarian cuisine and instill nutritional recommendations, the forerunners of today's Dietary Guidelines for Americans. At the same time, expanding conglomerates introduced packaged and processed foods, which led to a new American cuisine based on speed and convenience. This movement toward a homogenized national diet sparked a revival of American regional cooking that continues to this day.\u003c\/p\u003e\u003cp\u003e\u003cem\u003eA Square Meal\u003c\/em\u003e examines how economic contraction and environmental disaster shaped the way Americans ate during the Great Depression, and shares the lessons and insights we may learn from those experiences today.\u003c\/p\u003e--Laura Shapiro, author of Something from the Oven: Reinventing Dinner in 1950s America\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eThe idea of America as a place of abundance is enshrined in our culture, from Jefferson's agrarian democracy to the immensity of our supermarkets. The Great Depression, which left a quarter of all Americans out of work and undernourished, tested our belief in this land's unlimited bounty, and in the process changed the way America eats.\u003c\/p\u003e\u003cp\u003eIn 1933, after four years of deprivation and national debate, President Roosevelt reversed long-standing biases toward government-sponsored \"food charity\" and assumed responsibility for feeding the hungry. Championed by Eleanor Roosevelt, \"home economists,\" who had long fought to bring science into the kitchen, rose to national stature. Through the Bureau of Home Economics, these women led a sweeping campaign to impose their vision of a sturdy, utilitarian cuisine and instill nutritional recommendations, the forerunners of today's Dietary Guidelines for Americans. At the same time, expanding conglomerates introduced packaged and processed foods, which led to a new American cuisine based on speed and convenience. This movement toward a homogenized national diet sparked a revival of American regional cooking that continues to this day.\u003c\/p\u003e\u003cp\u003e\u003cem\u003eA Square Meal\u003c\/em\u003e examines how economic contraction and environmental disaster shaped the way Americans ate during the Great Depression, and shares the lessons and insights we may learn from those experiences today.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 336\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.9 x 7.9 x 5.2 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e June 27, 2023\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914640560472,"sku":"9780062216427","price":18.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/nLS3no2a5z9780062216427.webp?v=1792781555"},{"product_id":"the-cooking-gene-a-journey-through-african-american-culinary-history-in-the-old-south-paperback","title":"The Cooking Gene: A Journey Through African American Culinary History in the Old South - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eMichael W. Twitty\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003e2018 James Beard Foundation Book of the Year 2018 James Beard Foundation Book Award Winner in Writing Nominee for the 2018 Hurston\/Wright Legacy Award in Nonfiction #75 on The Root 100 2018\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003eA renowned culinary historian offers a fresh perspective on our most divisive cultural issue, race, in this illuminating culinary memoir of Southern cuisine and food culture that traces his ancestry--both black and white--through food, from Africa to America and slavery to freedom.\u003c\/p\u003e\u003cp\u003eSouthern food is integral to the American culinary tradition, yet the question of who \"owns\" it is one of the most provocative touch points in our ongoing struggles over race. In this unique memoir, culinary historian Michael W. Twitty takes readers to the white-hot center of this fight, tracing the roots of his own family and the charged politics surrounding the origins of soul food, barbecue, and all Southern cuisine.\u003c\/p\u003e\u003cp\u003eFrom the tobacco and rice farms of colonial times to plantation kitchens and backbreaking cotton fields, Twitty tells his family story through the foods that enabled his ancestors' survival across three centuries. He sifts through stories, recipes, genetic tests, and historical documents, and travels from Civil War battlefields in Virginia to synagogues in Alabama to Black-owned organic farms in Georgia in his search for American culinary history.\u003c\/p\u003e\u003cp\u003eAs he takes us through his ancestral culinary history, Twitty suggests that healing may come from embracing the discomfort of the Southern past. Along the way, he reveals a truth that is more than skin deep--the power that food has to bring the kin of the enslaved and their former slaveholders to the table, where they can discover the real America together.\u003c\/p\u003e\u003cp\u003eIllustrations by Stephen Crotts\u003c\/p\u003e\u003cp\u003eIn this James Beard Book of the Year, Twitty presents a riveting exploration of American identity, offering: \u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eA Groundbreaking Culinary Memoir: \u003c\/b\u003e Follow a renowned culinary historian on his personal journey, tracing his family story from Africa to America and from slavery to freedom through food.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eSouthern Food and Race: \u003c\/b\u003e Go to the white-hot center of the fight over who \"owns\" Southern food, exposing the charged politics surrounding the origins of soul food, barbecue, and regional cuisine.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eDeep Ancestral Research: \u003c\/b\u003e Sift through compelling stories, family recipes, genetic tests, and historical documents on travels from Civil War battlefields in Virginia to synagogues in Alabama.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eA Path Toward Healing: \u003c\/b\u003e Discover the power food has to bring the kin of the enslaved and their former slaveholders to the table, where they can embrace the discomfort of the past and find the real America together.\u003c\/li\u003e\n\u003c\/ul\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 480\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1 x 8 x 5.31 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e July 31, 2018\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eAward:\u003c\/strong\u003e Kirkus Prize (2017)\u003c\/div\u003e\n                ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914698821976,"sku":"9780062379276","price":18.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/hfWRV0UjZY9780062379276.webp?v=1792781627"},{"product_id":"s-is-for-southern-a-guide-to-the-south-from-absinthe-to-zydeco-hardcover","title":"S Is for Southern: A Guide to the South, from Absinthe to Zydeco - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eEditors of Garden and Gun\u003c\/b\u003e (Author), \u003cb\u003eDavid Dibenedetto\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\"From the editors of Garden \u0026amp; Gun, the award-winning magazine known as \"The Soul of the South,\" comes an illuminating and entertaining compendium of Southern history and contemporary culture\"--]cProvided by publisher.\u003c\/p\u003e\u003ch3\u003eFront Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFrom the \u003cem\u003eNew York Times\u003c\/em\u003e bestselling authors at \u003cem\u003eGarden \u0026amp; Gun\u003c\/em\u003e comes a lively compendium of Southern tradition and contemporary culture.\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe American South is a diverse region with its own vocabulary, peculiarities, and complexities. Tennessee whiskey may technically be bourbon, but don't let anyone in Kentucky hear you call it that. And while boiling blue crabs may be the norm across the Lowcountry in South Carolina and Georgia, try that in front of Marylanders and they're likely to put you in the pot.\u003c\/p\u003e\u003cp\u003eNow, from the editors of \u003cem\u003eGarden \u0026amp; Gun \u003c\/em\u003ecomes this illustrated encyclopedia covering age-old traditions and current culture. \u003cem\u003eS Is for Southern\u003c\/em\u003e contains nearly five hundred entries spanning every letter of the alphabet, with essays from notable Southern writers including: \u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eRoy Blount, Jr., on humidity\u003c\/li\u003e\n\u003cli\u003eFrances Mayes on the magnolia\u003c\/li\u003e\n\u003cli\u003eJessica B. Harris on field peas\u003c\/li\u003e\n\u003cli\u003eRick Bragg on Harper Lee\u003c\/li\u003e\n\u003cli\u003eJon Meacham on the Civil War\u003c\/li\u003e\n\u003cli\u003eAllison Glock on Dolly Parton\u003c\/li\u003e\n\u003cli\u003eRandall Kenan on Edna Lewis\u003c\/li\u003e\n\u003cli\u003eThe Lee Brothers on boiled peanuts\u003c\/li\u003e\n\u003cli\u003eJonathan Miles on Larry Brown\u003c\/li\u003e\n\u003cli\u003eJulia Reed on the Delta\u003c\/li\u003e\n\u003c\/ul\u003e--\u003cem\u003eLibrary Journal\u003c\/em\u003e\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFrom the \u003cem\u003eNew York Times\u003c\/em\u003e bestselling authors at \u003cem\u003eGarden \u0026amp; Gun\u003c\/em\u003e comes a lively compendium of Southern tradition and contemporary culture.\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe American South is a diverse region with its own vocabulary, peculiarities, and complexities. Tennessee whiskey may technically be bourbon, but don't let anyone in Kentucky hear you call it that. And while boiling blue crabs may be the norm across the Lowcountry in South Carolina and Georgia, try that in front of Marylanders and they're likely to put you in the pot.\u003c\/p\u003e\u003cp\u003eNow, from the editors of \u003cem\u003eGarden \u0026amp; Gun \u003c\/em\u003ecomes this illustrated encyclopedia covering age-old traditions and current culture. \u003cem\u003eS Is for Southern\u003c\/em\u003e contains nearly five hundred entries spanning every letter of the alphabet, with essays from notable Southern writers including: \u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eRoy Blount, Jr., on humidity\u003c\/li\u003e\n\u003cli\u003eFrances Mayes on the magnolia\u003c\/li\u003e\n\u003cli\u003eJessica B. Harris on field peas\u003c\/li\u003e\n\u003cli\u003eRick Bragg on Harper Lee\u003c\/li\u003e\n\u003cli\u003eJon Meacham on the Civil War\u003c\/li\u003e\n\u003cli\u003eAllison Glock on Dolly Parton\u003c\/li\u003e\n\u003cli\u003eRandall Kenan on Edna Lewis\u003c\/li\u003e\n\u003cli\u003eThe Lee Brothers on boiled peanuts\u003c\/li\u003e\n\u003cli\u003eJonathan Miles on Larry Brown\u003c\/li\u003e\n\u003cli\u003eJulia Reed on the Delta\u003c\/li\u003e\n\u003c\/ul\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 400\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.5 x 9.3 x 7.4 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 24, 2017\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914714452312,"sku":"9780062445148","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/2t1UF9WXOs9780062445148.webp?v=1792781648"},{"product_id":"well-shut-my-mouth-the-sweet-potatoes-restaurant-cookbook-paperback","title":"Well, Shut My Mouth!: The Sweet Potatoes Restaurant Cookbook - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eStephanie L. Tyson\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eCollection of recipes from the restaurant and families of Stephanie Tyson and Vivian Joiner.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eStephanie L. Tyson (right) and her partner and co-owner, Vivian Joiner (left), opened Sweet Potatoes in the Downtown Arts District of Winston-Salem in 2004. Both live in Winston-Salem, North Carolina.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 238\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.5 x 8.5 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e August 01, 2011\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eAward:\u003c\/strong\u003e Pat Conroy Southern Book Prize (2012)\u003c\/div\u003e\n                ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914911191384,"sku":"9780895875471","price":21.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/8U-uosxrGR9780895875471.webp?v=1792785247"},{"product_id":"a-thousand-ways-to-please-a-husband-with-bettinas-best-recipes-1917-hardcover","title":"A Thousand Ways To Please A Husband: With Bettina's Best Recipes (1917) - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eLouise Bennett Weaver\u003c\/b\u003e (Author), \u003cb\u003eHelen Cowles Lecron\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\"\"A Thousand Ways to Please a Husband: With Bettina's Best Recipes\"\" is a cookbook written by Louise Bennett Weaver and published in 1917. The book is divided into several sections, each focusing on a different aspect of cooking, such as soups, meats, vegetables, and desserts. The author provides a variety of recipes for each category, with a particular emphasis on dishes that are easy to prepare and will please a husband's palate. In addition to the recipes, the book also includes tips on menu planning, table setting, and entertaining guests. The author encourages women to take pride in their cooking and to use their skills to create a warm and welcoming home for their families. The book is written in a conversational style, with the author sharing personal anecdotes and advice throughout. It reflects the attitudes and values of the time in which it was written, with a focus on traditional gender roles and domesticity. Despite its age, \"\"A Thousand Ways to Please a Husband\"\" remains a popular and influential cookbook, offering a glimpse into the culinary tastes and practices of early 20th century America.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions, that are true to their original work.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 484\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.25 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e September 10, 2010\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914917319000,"sku":"9781166542702","price":80.57,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/E5oucD58kX9781166542702.webp?v=1792785257"},{"product_id":"bravetart-iconic-american-desserts-hardcover","title":"BraveTart: Iconic American Desserts - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eStella Parks\u003c\/b\u003e (Author), \u003cb\u003eJ. Kenji López-Alt\u003c\/b\u003e (Foreword by)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eFrom One-Bowl Devil's Food Layer Cake to a flawless Cherry Pie that's crisp even on the very bottom, \u003cem\u003eBraveTart\u003c\/em\u003e is a celebration of classic American desserts. Whether down-home delights like Blueberry Muffins and Glossy Fudge Brownies or supermarket mainstays such as Vanilla Wafers and Chocolate Chip Cookie Dough Ice Cream, your favorites are all here. These meticulously tested recipes bring an award-winning pastry chef's expertise into your kitchen, along with advice on how to \"mix it up\" with over 200 customizable variations--in short, exactly what you'd expect from a cookbook penned by a senior editor at \u003cem\u003eSerious Eats\u003c\/em\u003e. Yet \u003cem\u003eBraveTart\u003c\/em\u003e is much more than a cookbook, as Stella Parks delves into the surprising stories of how our favorite desserts came to be, from chocolate chip cookies that predate the Tollhouse Inn to the prohibition-era origins of ice cream sodas and floats. With a foreword by \u003cem\u003eThe Food Lab\u003c\/em\u003e's J. Kenji López-Alt, vintage advertisements for these historical desserts, and breathtaking photography from Penny De Los Santos, \u003cem\u003eBraveTart\u003c\/em\u003e is sure to become an American classic.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 400\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.1 x 10.5 x 8.6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e August 15, 2017\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914918859096,"sku":"9780393239867","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/x0uZpHBweK9780393239867.webp?v=1792785259"},{"product_id":"the-delta-queen-cookbook-the-history-and-recipes-of-the-legendary-steamboat-hardcover","title":"The Delta Queen Cookbook: The History and Recipes of the Legendary Steamboat - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eCynthia Lejeune Nobles\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eThe world's last authentic overnight wooden steamboat, the \u003ci\u003eDelta Queen\u003c\/i\u003e cruised America's inland waters from 1927 through 2008, offering passengers breathtaking views, luxury accommodations, rousing entertainment, and southern-style feasts. For over eighty-two years, chefs in the small galley served memorable meals--from fried chicken and crawfish en croûte to strawberry shortcake and beignets. \u003ci\u003eThe\u003c\/i\u003e Delta Queen \u003ci\u003eCookbook \u003c\/i\u003ebrings the \u003ci\u003eDelta Queen\u003c\/i\u003e's story to life with an engaging historical narrative and over 125 recipes prepared by the steamboat's former chefs during their tenures in the cookhouse. Nobles traces the story of the \"Grand Old Lady\" as she faced remarkable social, economic, and political challenges. The \u003ci\u003eDelta Queen\u003c\/i\u003e became a haven for illegal drinking during Prohibition, and she survived the effects of the Great Depression, World War II, and increasingly modern and sophisticated competition. Despite the obstacles, this flapper-era boat always found a seamless way to coddle passengers with cozy staterooms and delectable fare. Each chapter ends with authentic \u003ci\u003eDelta Queen\u003c\/i\u003e recipes--including Citrus and Watercress Salad with Chili Dressing, Roast Duck and Wild Rice Soup, Speckled Trout Pecan, Eggs Crawkitty, Steamboat Pudding, and more--proportioned and tested for home kitchens. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ci\u003eThe \u003c\/i\u003eDelta Queen \u003ci\u003eCookbook\u003c\/i\u003e includes interviews with former crew, chefs, and passengers; over ninety historical and full-color photographs; and vintage and modern menus. History buffs, steamboat lovers, and home cooks alike will revel in the memories and tastes that make the \u003ci\u003eDelta Queen\u003c\/i\u003e one of America's best-loved national treasures.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eA member of the Newcomb College Culinary History Writers Group, Cynthia LeJeune Nobles contributed several chapters to New Orleans Cuisine. She lives in Baton Rouge with her husband.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 296\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.9 x 9.1 x 8.7 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e September 17, 2012\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914920956248,"sku":"9780807145371","price":37.75,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/don0YYpAgS9780807145371.webp?v=1792785262"},{"product_id":"a-thousand-ways-to-please-a-husband-with-bettinas-best-recipes-1917-paperback","title":"A Thousand Ways To Please A Husband: With Bettina's Best Recipes (1917) - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eLouise Bennett Weaver\u003c\/b\u003e (Author), \u003cb\u003eHelen Cowles Lecron\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\"\"A Thousand Ways To Please A Husband: With Bettina�������s Best Recipes\"\" is a cookbook written by Louise Bennett Weaver and published in 1917. The book is aimed at newlywed wives and provides them with a thousand recipes to please their husbands. The book is divided into several sections, including breakfast, lunch, dinner, desserts, and drinks. The recipes are easy to follow and use simple ingredients that can be found in most kitchens. The author also provides tips on menu planning, table setting, and entertaining guests. The book is written in a friendly and conversational tone, making it easy to read and understand. Overall, \"\"A Thousand Ways To Please A Husband\"\" is a classic cookbook that provides a glimpse into the domestic life of the early 20th century and offers a wealth of recipes for modern-day cooks to try.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions, that are true to their original work.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 484\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.97 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e September 10, 2010\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914924134744,"sku":"9781166486372","price":58.97,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/xYfsqfU_J9781166486372.webp?v=1792785267"},{"product_id":"dinner-at-the-mansion-hardcover","title":"Dinner at the Mansion - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eElise V. Winter\u003c\/b\u003e (Author), \u003cb\u003eFrank E. Smith\u003c\/b\u003e (As Told to)\u003c\/p\u003e\u003cp\u003eIn DINNER AT THE MANSION, Elise Winter, wife of former Governor William Winter, tells how she set out to make the venerable mansion, built in 1842, both a home for her family and a center for the cultural life of the state. By bringing performing artists, writers, statesmen and successful business executives to the mansion, often as overnight guests, Mrs. Winter made the governor's mansion a showcase for Mississippi. Includes menus and recipes; conversations with distinguished guests; 160 pages; cloth bound, 6 x 9 inch page trim, illustrated with 32 photos; 56 recipes; co-writer, Frank E. Smith; Introduction by Willie Morris.(\"Dinner at the Mansion reveals finally...the most hard-earned quality of any individual, or any society. That quality, we pray, is civilization.\"--Willie Morris)\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 174\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.56 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e September 14, 2010\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914929312088,"sku":"9780916242213","price":32.35,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/OYfOecYsn-9780916242213.webp?v=1792785273"},{"product_id":"eating-history-thirty-turning-points-in-the-making-of-american-cuisine-hardcover","title":"Eating History: Thirty Turning Points in the Making of American Cuisine - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eAndrew Smith\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eFood expert and celebrated food historian Andrew F. Smith recounts--in delicious detail--the creation of contemporary American cuisine. The diet of the modern American wasn't always as corporate, conglomerated, and corn-rich as it is today, and the style of American cooking, along with the ingredients that compose it, has never been fixed. With a cast of characters including bold inventors, savvy restaurateurs, ruthless advertisers, mad scientists, adventurous entrepreneurs, celebrity chefs, and relentless health nuts, Smith pins down the truly crackerjack history behind the way America eats.\u003c\/p\u003e\u003cp\u003eSmith's story opens with early America, an agriculturally independent nation where most citizens grew and consumed their own food. Over the next two hundred years, however, Americans would cultivate an entirely different approach to crops and consumption. Advances in food processing, transportation, regulation, nutrition, and science introduced highly complex and mechanized methods of production. The proliferation of cookbooks, cooking shows, and professionally designed kitchens made meals more commercially, politically, and culturally potent. To better understand these trends, Smith delves deeply and humorously into their creation. Ultimately he shows how, by revisiting this history, we can reclaim the independent, locally sustainable roots of American food.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eAndrew F. Smith teaches food studies at the New School University in New York City. He has published more than three hundred articles on food and food history and has authored or edited seventeen books, including \u003ci\u003eStarving the South: How the North Won the Civil War\u003c\/i\u003e and the \u003ci\u003eOxford Encyclopedia on Food and Drink in America\u003c\/i\u003e. Smith has also appeared on television shows airing on PBS, the History Channel, and the Food Network.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 392\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.17 x 9.26 x 6.36 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e September 18, 2009\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914929869144,"sku":"9780231140928","price":39.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/ywkAWYiccc9780231140928.webp?v=1792785273"},{"product_id":"eating-history-30-turning-points-in-the-making-of-american-cuisine-paperback","title":"Eating History: 30 Turning Points in the Making of American Cuisine - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eAndrew Smith\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eFood expert and celebrated food historian Andrew F. Smith recounts--in delicious detail--the creation of contemporary American cuisine. The diet of the modern American wasn't always as corporate, conglomerated, and corn-rich as it is today, and the style of American cooking, along with the ingredients that compose it, has never been fixed. With a cast of characters including bold inventors, savvy restaurateurs, ruthless advertisers, mad scientists, adventurous entrepreneurs, celebrity chefs, and relentless health nuts, Smith pins down the truly crackerjack history behind the way America eats. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eSmith's story opens with early America, an agriculturally independent nation where most citizens grew and consumed their own food. Over the next two hundred years, however, Americans would cultivate an entirely different approach to crops and consumption. Advances in food processing, transportation, regulation, nutrition, and science introduced highly complex and mechanized methods of production. The proliferation of cookbooks, cooking shows, and professionally designed kitchens made meals more commercially, politically, and culturally potent. To better understand these trends, Smith delves deeply and humorously into their creation. Ultimately he shows how, by revisiting this history, we can reclaim the independent, locally sustainable roots of American food.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eAndrew F. Smith teaches food studies at the New School University in New York City. He has published more than three hundred articles on food and food history and has authored or edited seventeen books, including \u003ci\u003eStarving the South: How the North Won the Civil War\u003c\/i\u003e and the \u003ci\u003eOxford Encyclopedia on Food and Drink in America\u003c\/i\u003e. Smith has also appeared on television shows airing on PBS, the History Channel, and the Food Network.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 392\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.93 x 8.75 x 5.83 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e June 28, 2011\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914930393432,"sku":"9780231140935","price":24.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/S3NkoYCjxZ9780231140935.webp?v=1792785274"},{"product_id":"seminole-indian-recipes-paperback","title":"Seminole Indian Recipes - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eJoyce LaFray\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eEnjoy a taste of Florida's history with this collection of hearty recipes inspired by Seminole cooking. Each dish evokes a time now past, when foods like venison, coontie, pumpkin, hearts of palm, and guavas were important parts of delicious feasts across the state.\u003c\/p\u003e\u003cp\u003eLearn how you can use easy-to-find ingredients--pumpkin, cornmeal, bacon, and beef--to make unique and satisfying dishes such as seafood corn pudding and hominy in just a few steps. Or try your hand at wilder fare like rosella muffins, chilled seagrape soup, swamp cabbage salad, and sassafras jelly. Adventurous palates will delight in seasoned fried frog legs, roast rabbit with corn stuffing, and even two variations of alligator tail steak.\u003c\/p\u003e\u003cp\u003eSeminole Indian Recipes includes southern favorites that have stood the test of time, such as hushpuppies and fried green tomatoes, alongside meals recreated from history. With pancakes, breads, fritters, stews, and puddings, these authentic Florida flavors are perfect for breakfast, lunch, dinner, and dessert!\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eJoyce LaFray is a food critic, author, lecturer, and spokesperson. She is the author of numerous books, including Key Lime Cookin' and Cuban Home Cooking.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 38\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.09 x 8.5 x 5.5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e September 05, 2017\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914930491736,"sku":"9780942084429","price":9.67,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/mK5SlUjt-59780942084429.webp?v=1792785274"},{"product_id":"soul-food-advisor-recipes-and-tips-for-authentic-southern-cooking-hardcover","title":"Soul Food Advisor: Recipes and Tips for Authentic Southern Cooking - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eCassandra Harrell\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eCassandra Harrell remembers watching her grandmother, Big Mama, fry hot-water corn bread in a well-seasoned cast-iron skillet on her electric stove. Only four years old, Harrell had to crawl onto a kitchen chair to see the yellow cornmeal batter skillfully dropped into sizzling oil. Once fried to a golden brown, the bread was served with one of Big Mama's many delicious meals like a plate of turnip greens and smoked meat or a bowl of beef stew. Growing up in a small, close-knit community in southwest Tennessee, Harrell received a culinary education from her family, learning her trade by example: she listened to her mother and grandmother and watched them in the kitchen as they cooked tomatoes, onions, and cabbage they gathered from the family's large backyard garden. Over the next forty years, Harrell honed her appreciation of good food through cooking, both at home and as a professional caterer. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e \u003cp\u003e\u003c\/p\u003e\u003cbr\u003e\u003ci\u003eSoul Food Advisor\u003c\/i\u003e shares more than 150 of Harrell's personal and family recipes--from Big Mama's Neck Bone Soup to Harrell's own low-cholesterol, low-sodium Country Black-eyed Peas and Okra. Recipes range from modern favorites like hush puppies, barbecue, and Tennessee-style coleslaw, to lesser-known dishes such as hoecakes, mayonnaise drop rolls, jelly cake, and a whole chicken baked on top of cornbread dressing. In addition to delicious recipes, Harrell includes snippets of southern food history, personal memories from the kitchen, and time-tested cooking tips. \u003cp\u003e\u003c\/p\u003e \u003cp\u003e\u003c\/p\u003eBoth home and professional cooks, as well as food historians, will embrace Harrell's celebration of soul food as she recounts its authentic recipes, iconic dishes, and irresistible flavors. From the home kitchens that perfected this family-centered cuisine, \u003ci\u003eSoul Food Advisor\u003c\/i\u003e reveals the secrets of southern cooking, one dish at a time.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eCassandra Harrell, author of two cookbooks, \u003ci\u003eSoul Food Lovers' Cookbook\u003c\/i\u003e and \u003ci\u003eUnforgettable Appetizers\u003c\/i\u003e, owned and operated an award-winning catering business specializing in southern cuisine. She returned to her home state in 2004 and lives in Jackson, Tennessee, with her husband, Earl, a renowned barbecue chef.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 264\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.93 x 9.31 x 5.98 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e September 12, 2016\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914930557272,"sku":"9780807163764","price":39.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/kk6UcrD1DO9780807163764.webp?v=1792785275"},{"product_id":"creamy-crunchy-an-informal-history-of-peanut-butter-the-all-american-food-paperback","title":"Creamy \u0026 Crunchy: An Informal History of Peanut Butter, the All-American Food - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eJon Krampner\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eMore than Mom's apple pie, peanut butter is the all-American food. With its rich, roasted-peanut aroma and flavor; caramel hue; and gooey, consoling texture, peanut butter is an enduring favorite, found in the pantries of at least 75 percent of American kitchens. Americans eat more than a billion pounds a year. According to the Southern Peanut Growers, a trade group, that's enough to coat the floor of the Grand Canyon (although the association doesn't say to what height). \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eAmericans spoon it out of the jar, eat it in sandwiches by itself or with its bread-fellow jelly, and devour it with foods ranging from celery and raisins (\"ants on a log\") to a grilled sandwich with bacon and bananas (the classic \"Elvis\"). Peanut butter is used to flavor candy, ice cream, cookies, cereal, and other foods. It is a deeply ingrained staple of American childhood. Along with cheeseburgers, fried chicken, chocolate chip cookies (and apple pie), peanut butter is a consummate comfort food. \u003cp\u003e\u003c\/p\u003eIn \u003ci\u003eCreamy and Crunchy\u003c\/i\u003e are the stories of Jif, Skippy, Peter Pan; the plight of black peanut farmers; the resurgence of natural or old-fashioned peanut butter; the reasons why Americans like peanut butter better than (almost) anyone else; the five ways that today's product is different from the original; the role of peanut butter in fighting Third World hunger; and the Salmonella outbreaks of 2007 and 2009, which threatened peanut butter's sacred place in the American cupboard. To a surprising extent, the story of peanut butter is the story of twentieth-century America, and Jon Krampner writes its first popular history, rich with anecdotes and facts culled from interviews, research, travels in the peanut-growing regions of the South, personal stories, and recipes.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eJon Krampner is the author of \u003ci\u003eThe Man in the Shadows: Fred Coe and the Golden Age of Television\u003c\/i\u003e and \u003ci\u003eFemale Brando: The Legend of Kim Stanley\u003c\/i\u003e. He received an A.B. in English literature from Occidental College and an M.A. in journalism from the University of Wisconsin-Madison. He lives in Los Angeles. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eWeb site: www.creamyandcrunchy.comE-mail: pbj@creamyandcrunchy.comTwitter: @pbj06\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 320\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.8 x 8.7 x 5.6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e June 24, 2014\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914932687192,"sku":"9780231162333","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/lv1CCPzBaB9780231162333.webp?v=1792785277"},{"product_id":"hearthside-cooking-early-american-southern-cuisine-updated-for-todays-hearth-and-cookstove-paperback","title":"Hearthside Cooking: Early American Southern Cuisine Updated for Today's Hearth and Cookstove - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eNancy Carter Crump\u003c\/b\u003e (Author), \u003cb\u003eSandra Oliver\u003c\/b\u003e (Foreword by)\u003c\/p\u003e\u003cp\u003eFor cooks who want to experience a link to culinary history, \u003ci\u003eHearthside Cooking\u003c\/i\u003e is a treasure trove of early American delights. First published in 1986, it has become a standard guide for museum interpreters and guides, culinary historians, historical re-enactors, campers, scouts, and home cooks interested in foodways and experimenting with new recipes and techniques.\u003cbr\u003e\u003cbr\u003e\u003ci\u003eHearthside Cooking\u003c\/i\u003e contains recipes for more than 250 historic dishes, including breads, soups, entrées, cakes, custards, sauces, and more. For each dish, Nancy Carter Crump provides two sets of instructions, so dishes can be prepared over the open fire or using modern kitchen appliances. For novice hearthside cooks, Crump offers specific tips for proper hearth cooking, including fire construction, safety, tools, utensils, and methods.\u003cbr\u003e\u003cbr\u003eMore than just a cookbook, \u003ci\u003eHearthside Cooking\u003c\/i\u003e also includes information about the men and women who wrote the original recipes, which Crump discovered by scouring old Virginia cookbooks, hand-written receipt books, and other primary sources in archival collections. With this new edition, Crump includes additional information on African American foodways, how the Civil War affected traditional southern food customs, and the late-nineteenth-century transition from hearth to stove cooking. \u003ci\u003eHearthside Cooking\u003c\/i\u003e offers twenty-first-century cooks an enjoyable, informative resource for traditional cooking.\u003c\/p\u003e\u003ch3\u003eFront Jacket\u003c\/h3\u003e\u003cp\u003eFirst published in 1986, Hearthside Cooking offers twenty-first-century cooks an enjoyable, informative resource for traditional cooking. It contains recipes for more than 250 historic dishes, including breads, soups, entrees, cakes, custards, sauces, and more. For each dish, Nancy Carter Crump provides the original recipe, followed by two sets of instructions--one for preparation over the open fire and a second making use of modern kitchen appliances. Crump also includes information about the men and women who wrote the original recipes, which she discovered by scouring old Virginia cookbooks, handwritten receipt books, and other primary sources in archival collections.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eNancy Carter Crump is a culinary historian and founder of the Culinary Historians of Virginia. A frequent lecturer at historic sites and other venues throughout the South, she lives in Staunton, Virginia.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 352\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.95 x 9.05 x 5.83 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e August 01, 2012\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914934161752,"sku":"9780807859131","price":48.53,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/DYKsZN24ly9780807859131.webp?v=1792785279"},{"product_id":"depression-era-recipes-paperback","title":"Depression Era Recipes - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003ePatricia Wagner\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eGet this collection of more than 450 Depression Era recipes, with nostalgic photos, illustrations and comments.\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003eLearn about the Depression Era, how Grandma cooked, and enjoy simple, basic cooking! \u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eA collection of over 450 recipes from the Depression Era\u003c\/li\u003e \u003cli\u003e\"Back-to-the-Basics\" recipes use ingredients common to most kitchens\u003c\/li\u003e \u003cli\u003eIncludes household hints, weights and measures, a spice guide and even some period poetry\u003c\/li\u003e \u003cli\u003eBrief descriptions of positive aspects of life during the '30s are noted throughout the cookbook\u003c\/li\u003e \u003cli\u003eWritten in a light style; nicely illustrated\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003ePatricia Wagner is a retired art teacher and now volunteers as Exhibition Coordinator at the Cambridge Center for the Arts. She lives in rural Minnesota with her husband, Robert.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 176\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.5 x 8.9 x 5.9 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 05, 1990\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914934456664,"sku":"9780934860550","price":9.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/Xov_RPAJOt9780934860550.webp?v=1792785279"},{"product_id":"history-of-american-cooking-hardcover","title":"History of American Cooking - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eMerril D. Smith\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eIdeal for American history and food history students as well as general readers, this book spans 500 years of cooking in what is now the United States, supplying recipes and covering the \"how\" and \"why\" of eating.\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eThis book examines the history and practice of cooking in what is now the United States from approximately the 15th century to the present day, covering everything from the hot-stone cooking techniques of the Nootka people of the Pacific Northwest to the influence of Crisco--a shortening product intended as a substitute for lard--upon American cooking in the 20th century. Learning how American cooking has evolved throughout the centuries provides valuable insights into life in the past and offers hints to our future. \u003cp\u003e\u003c\/p\u003eThe author describes cooking methods used throughout American history, spotlighting why particular methods were used and how they were used to produce particular dishes. The historical presentation of information will be particularly useful to high school students studying U.S. history and learning about how wartime and new technology affects life across society. General readers will enjoy learning about the topics mentioned above, as well as the in-depth discussions of such dishes as fried chicken, donuts, and Thanksgiving turkey. Numerous sample recipes are also included.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eMerril D. Smith\u003c\/b\u003e, PhD, is an independent scholar in National Park, NJ. Smith holds a doctorate from Temple University.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 224\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.8 x 9.3 x 6.3 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e January 09, 2013\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914939699544,"sku":"9780313387111","price":82.8,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/vRRtaLlYNL9780313387111.webp?v=1792785287"},{"product_id":"wagon-wheel-kitchens-food-on-the-oregon-trail-paperback","title":"Wagon Wheel Kitchens: Food on the Oregon Trail - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eJacqueline Williams\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eAward of Excellence from the Washington Museum Association\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003ePioneer temperaments, Jacqueline Williams shows, were greatly influenced by that which was stewable, bakable, broilable, and boilable. Using travelers' diaries, letters, newspaper advertisements, and nineteenth-century cookbooks, Williams re-creates the highs and lows of cooking and eating on the Oregon Trail. She investigates the mundane--biscuits and bacon, mush and coffee--as well as the unexpected--carbonated soda made from bubbling spring water; ice cream created from milk, snow, and peppermint; fresh fruits and vegetables. \u003c\/p\u003e\u003cp\u003eUnderstanding what and how the pioneers ate, Williams demonstrates, is essential to understanding how they lived and survived--and sometimes died--on the trail.\u003c\/p\u003e\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003eIn this book, I gather the information and the data pertaining to mid-nineteenth-centruy culinary habits and examine it from the perspective of the people who lived in the prairie schooners. The focus is on the early months of travel, when supplies were adequate and cooks still had the energy to add a dash of creativity to the cookery pot.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 248\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.6 x 8.5 x 5.4 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e August 27, 1993\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914945106264,"sku":"9780700606108","price":26.98,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/f0KHRKPCin9780700606108.webp?v=1792785295"},{"product_id":"incidents-of-travel-in-central-america-chiapas-and-yucatan-volume-1-paperback","title":"Incidents of Travel in Central America, Chiapas, and Yucatan - Volume 1 - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eStephens John Lloyd\u003c\/b\u003e (Author), \u003cb\u003eJohn Lloyd Stephens\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eJohn Lloyd Stephens (1805-1852) was an American politician, explorer and writer who is renowned for his pioneering research into the ancient Maya civilisation of Central America. In 1839 Stephens was appointed a Special Ambassador to the Federal Republic of Central America (modern Belize, Honduras, Nicaragua, Guatemala and El Salvador). First published in 1841, this two-volume work is an account of his travels in 1839 and 1840, visiting and recording ancient Mayan sites. Stephens describes Copán, Palenque and forty-two other ancient sites and includes over fifty illustrations drawn by his travelling companion Frederick Catherwood (1799-1854), a professional architect. Although earlier accounts of Mayan ruins had been published, Stephens' vivid descriptions and Catherwood's meticulous drawings were far more detailed and accurate than previous reports, and kindled Victorian interest in the ancient Maya civilisation. Volume 1 focuses on Copán and the indigenous cultures of Central America.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 472\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.05 x 8.5 x 5.5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e August 26, 2010\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914946744664,"sku":"9781108017282","price":106.02,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/sSXPkSVg0e9781108017282.webp?v=1792785297"},{"product_id":"a-quaker-womans-cookbook-the-domestic-cookery-of-elizabeth-ellicott-lea-hardcover","title":"A Quaker Woman's Cookbook: The Domestic Cookery of Elizabeth Ellicott Lea - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eElizabeth Ellicott Lea\u003c\/b\u003e (Author), \u003cb\u003eWilliam Woys Weaver\u003c\/b\u003e (Editor)\u003c\/p\u003e\u003cp\u003eOne of the finest sources for studying authentic American fold diet, the 1853 facsimile edition presented here contains a wealth of recipes and folk wisdom from the Quakers, Tidewater South, and Pennsylvania Germans. This volume, with an extensive introduction and glossary, is the first attempt by an American food historian to analyze the cookery of the Quakers.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 400\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 13, 1982\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914947858776,"sku":"9780812278484","price":76.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/x7XmZi8JeQ9780812278484.webp?v=1792785298"},{"product_id":"farm-recipes-and-food-secrets-from-norske-nook-paperback","title":"Farm Recipes and Food Secrets from Norske Nook - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eHelen Myhre\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eA collection of poems which reveal the inner workings of the human psyche and show us that sometimes the best defense against terror is making mischief.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eHelen Myhre, a farm wife before she founded the Norske Nook, has retired and still lives in Osseo, Wisconsin. Mona Vold is a journalist and writer who also lives in the area. The Norske Nook still welcomes hungry visitors to downtown Osseo in Northwest Wisconsin, just off Interstate 94.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 286\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.59 x 9.3 x 6.54 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e February 19, 2008\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914953691480,"sku":"9780299172343","price":28.75,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/H4TShSfaEw9780299172343.webp?v=1792785306"},{"product_id":"food-on-the-page-cookbooks-and-american-culture-hardcover","title":"Food on the Page: Cookbooks and American Culture - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eMegan J. Elias\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eWhat is American food? From barbecue to Jell-O molds to burrito bowls, its history spans a vast patchwork of traditions, crazes, and quirks. A close look at these foods and the recipes behind them unearths a vivid map of American foodways: how Americans thought about food, how they described it, and what foods were in and out of style at different times. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eIn \u003ci\u003eFood on the Page\u003c\/i\u003e, the first comprehensive history of American cookbooks, Megan J. Elias chronicles cookbook publishing from the early 1800s to the present day. Following food writing through trends such as the Southern nostalgia that emerged in the late nineteenth century, the Francophilia of the 1940s, countercultural cooking in the 1970s, and today's cult of locally sourced ingredients, she reveals that what we read about food influences us just as much as what we taste. \u003cp\u003e\u003c\/p\u003eExamining a wealth of fascinating archival material--and rediscovering several all-American culinary delicacies and oddities in the process--Elias explores the role words play in the creation of taste on both a personal and a national level. From Fannie Farmer to \u003ci\u003eThe Joy of Cooking\u003c\/i\u003e to food blogs, she argues, American cookbook writers have commented on national cuisine while tempting their readers to the table. By taking cookbooks seriously as a genre and by tracing their genealogy, \u003ci\u003eFood on the Page\u003c\/i\u003e explains where contemporary assumptions about American food came from and where they might lead.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eMegan J. Elias is Associate Professor of the Practice and Faculty Coordinator in Gastronomy at Boston University. She is the author of numerous books, including Stir It Up: Home Economics in American Culture, also available from the University of Pennsylvania Press.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 304\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.1 x 9.1 x 6.3 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e May 31, 2017\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914959425880,"sku":"9780812249170","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/jIMyuwqEff9780812249170.webp?v=1792785315"},{"product_id":"hearts-homes-how-creative-cooks-fed-the-soul-and-spirit-of-americas-heartland-1895-1939-paperback","title":"Hearts \u0026 Homes: How Creative Cooks Fed the Soul and Spirit of America's Heartland, 1895-1939 - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eRae Katherine Eighmey\u003c\/b\u003e (Compiled by)\u003c\/p\u003e\u003cp\u003eIn this guide are treasured family recipes and helpful hints on cooking the way your grandmother's mother taught her.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eKatherine Rae Eighmey is the author of \u003ci\u003eHearts \u0026amp; Home: How Creative Cooks Fed the Soul and Spirit of America's Heartland, 1895-1939\u003c\/i\u003e and \u003ci\u003eA Prairie Kitchen: Recipes, Poems and Colorful Stories from the Prairie Farmer Magazine, 1841-1900\u003c\/i\u003e. She lives with her husband, John, in Ames, Iowa. The Eighmeys have two grown children and two grandsons.\u003cbr\u003e\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 244\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.65 x 9.9 x 7.14 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e January 01, 2007\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914962735448,"sku":"9780972055215","price":14.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/h5aS03NWEY9780972055215.webp?v=1792785321"},{"product_id":"nebraska-pioneer-cookbook-paperback","title":"Nebraska Pioneer Cookbook - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eKay Graber\u003c\/b\u003e (Editor)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003ePemmican and pickled plums, sauerkraut and salmi of quail, Swedish flatbread and Bohemian kolaches and Danish meat roll, dishes familiar and foods exotic--you'll find them in this cook's tour of the state from Lewis and Clark to the Age of Elegance, for in its cuisine as in its weather Nebraska is a land of variety and extremes. Interspersed with the recipes are descriptions of food preparation and fare which tell us much about how our forebears lived--industriously, ingeniously, and sometimes very well. Although many of the recipes could not be duplicated in today's kitchens, there is plenty here to challenge and stimulate amateur and professional chefs--and plenty of food for thought for social historians.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 164\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.42 x 8.49 x 5.39 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 01, 1974\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914967585112,"sku":"9780803258013","price":16.15,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/oDCWBtmmjF9780803258013.webp?v=1792785327"},{"product_id":"the-food-of-campanile-recipes-from-the-famed-los-angeles-restaurant-a-cookbook-paperback","title":"The Food of Campanile: Recipes from the Famed Los Angeles Restaurant: A Cookbook - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eMark Peel\u003c\/b\u003e (Author), \u003cb\u003eNancy Silverton\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003e\u003ci\u003eThe Food of Campanile\u003c\/i\u003e skillfully blends sophistication and simplicity, making the recipes not only mouthwatering but entirely approachable for the home cook.\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e A Sampling of Recipes: \u003cbr\u003e - Cold Steamed Mussels with Marjoram Pesto\u003cbr\u003e - Baked Radicchio with Gorgonzola and Red Pears\u003cbr\u003e - Farro and Mushroom Soup\u003cbr\u003e - Torn Pasta with Lobster, Fava Beans, and Currant Tomatoes\u003cbr\u003e - Saffron Risotto with Clams, Spanish Sausage, and Borlotti Beans\u003cbr\u003e - Kale with Crisp Garlic\u003cbr\u003e - Grilled Prime Rib Steak with Red Wine Sauce\u003cbr\u003e - Crisp Flattened Chicken with Wilted Parsley\u003cbr\u003e - Grilled Scallops with Warm Leek and Bacon Salad\u003cbr\u003e - Potato Parsnip Puree\u003cbr\u003e - Lemon Meringue Tart with Champagne Vinegar Sauce\u003cbr\u003e - Chocolate-Hazelnut Biscotti\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003eEstablished in 1989, Campanile immediately rose to the top of the Los Angeles restaurant scene, and it has stayed there by providing consistently sublime cuisine. Chef-owners Mark Peel and Nancy Silverton are well known for their personal mandate: If it's worth cooking, it's worth cooking well. The Food of Campanile skillfully blends sophistication and simplicity, making the recipes not only mouth-watering but entirely approachable for the home cook. From the subtlety of Roasted Chanterelle Salad to the complexity of Duck Confit and Cannellini-bean Ravioli with Port Wine Sauce; from the savory Black Cod with Brown Butter and Fresh Herbs to the succulent Braised Lamb Shanks; from the tartness of Chess Pie to the simple sweetness of Chocolate Chip Cookies (the likes of which you've never tasted) - Mark and Nancy's dedication to combining the freshest ingredients with the purest inspiration can be seen on every page and tasted in every bite.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 320\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.78 x 9 x 6.08 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e January 01, 2001\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914967945560,"sku":"9780812992038","price":19.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/8LOxE2X9nU9780812992038.webp?v=1792785328"},{"product_id":"early-american-herb-recipes-paperback","title":"Early American Herb Recipes - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eAlice Cooke Brown\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eFor early American households, the herb garden was an all-purpose medicine chest. Herbs were used to treat apoplexy (lily of the valley), asthma (burdock, horehound), boils (onion), tuberculosis (chickweed, coltsfoot), palpitations (saffron, valerian), jaundice (speedwell, nettles, toad flax), toothache (dittander), hemorrhage (yarrow), hypochondria (mustard, viper grass), wrinkles (cowslip juice), cancers (bean-leaf juice), and various other ailments. But herbs were used for a host of other purposes as well -- and in this fascinating book, readers will find a wealth of information on the uses of herbs by homemakers of the past, including more than 500 authentic recipes, given exactly as they appeared in their original sources.\u003cbr\u003eSelected from such early American cookbook classics as Miss Leslie's\u003ci\u003e Directions for Cookery, \u003c\/i\u003eMary Randolph's\u003ci\u003e The Virginia Housewife, \u003c\/i\u003eLydia Child's\u003ci\u003e The American Frugal Housewife, \u003c\/i\u003e and other rare publications, the recipes cover the use of herbs for medicinal, culinary, cosmetic, and other purposes. Readers will discover not only how herbs were used in making vegetable and meat dishes, gravies and sauces, cakes, pies, soups, and beverages, but also how our ancestors employed them in making dyes, furniture polish, insecticides, spot removers, perfumes, hair tonics, soaps, tooth powders, and numerous other products. While some formulas are completely fantastic, others (such as a sunburn ointment made from hog's lard and elder flowers) were based on long experience and produced excellent results.\u003cbr\u003eMore than 100 fine nineteenth-century engravings of herbs add to the charm of this enchanting volume -- an invaluable reference and guide for plant lovers and herb enthusiasts that will \"delight and astound the twentieth-century reader.\" (\u003ci\u003eLibrary Journal\u003c\/i\u003e).\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 160\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.43 x 9.14 x 6.44 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e August 20, 2001\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914968600920,"sku":"9780486418759","price":12.91,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/vd6Hr4ekss9780486418759.webp?v=1792785329"},{"product_id":"frontier-fare-recipes-and-lore-from-the-old-west-paperback","title":"Frontier Fare: Recipes and Lore from the Old West - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eSherry Monahan\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eDrawn from the author's ongoing column in \u003ci\u003eTrueWest \u003c\/i\u003eMagazine, this cookbook combines myths, nostalgia, and legends with usable, delicious, and fun recipes for use at home or on the trail--all with a western theme. Readers will be surprised to learn the stories behind some of their favorite recipes, and they'll find inspiration from the days of cooking along the trail or in the old iron cook stove in these dishes interpreted for a modern cook's kitchen. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eSherry Monahan\u003c\/b\u003e is the incoming President of Western Writers of America, and holds memberships in the James Beard Foundation, Women Writing the West, the Author's Guild, National Genealogical Society, and the Association of Professional Genealogists. She has her own column in and is a contributing editor for \u003ci\u003eTrue West \u003c\/i\u003emagazine. Other publications include \u003ci\u003eMrs. Earp: The Wives \u0026amp; Lovers of the Earp Brothers, California Vines, Wines and Pioneers, The Wicked West, Taste of Tombstone, \u003c\/i\u003e and \u003ci\u003eTombstone's Treasures\u003c\/i\u003e.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 240\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.48 x 8 x 7.99 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e November 01, 2014\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914970370392,"sku":"9780762797547","price":18.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/AuLu0_kmg19780762797547.webp?v=1792785332"},{"product_id":"the-blue-grass-cook-book-paperback","title":"The Blue Grass Cook Book - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eMinnie C. Fox\u003c\/b\u003e (Author), \u003cb\u003eJohn Jr. Fox\u003c\/b\u003e (Introduction by), \u003cb\u003eToni Tipton-Martin\u003c\/b\u003e (Introduction by)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eAfrican American cooks were not strangers in the kitchens of the Old South, but white southerners often failed to acknowledge their contributions. One of the first exceptions was Kentucky socialite Minnie C. Fox, who recognized the significant influence and importance of the African American cooks and wrote\u003ci\u003e The Blue Grass Cook Book\u003c\/i\u003e, first published in 1904. \u003c\/p\u003e\u003cp\u003eFrom biscuits and hams to ice creams and puddings, this cookbook is a collection of over three hundred recipes from family and friends, including black cooks, near Minnie Fox's Bourbon County, Kentucky, family estate and her Big Stone Gap, Virginia, home. In Fox's time, the culinary history of black women in the South was usually characterized by demoralizing portraits of servants toiling in \"big house\" kitchens. In contrast, \u003ci\u003eThe Blue Grass Cook Book\u003c\/i\u003e, with its photographs of African American cooks at work and a passionate introduction by Fox's brother, respected Kentucky novelist John Fox Jr., offers insight into the complex bond between well-to-do mistresses and their cooks at the turn of the century. \u003c\/p\u003e\u003cp\u003eToni Tipton-Martin's new introduction provides in-depth commentary on the social, cultural, and historical context of this significant cookbook. She presents background information on the Fox family and their apparently uncommon appreciation for the African Americans of their time. She reveals the vital role of the black cooks in the preparation and service required in establishing the well-known Southern hospitality tradition.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 448\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.15 x 8.51 x 5.58 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e August 01, 2012\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914972008792,"sku":"9780813141121","price":36.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/5Cwox1Gkc39780813141121.webp?v=1792785334"},{"product_id":"the-historic-kentucky-kitchen-traditional-recipes-for-todays-cook-hardcover","title":"The Historic Kentucky Kitchen: Traditional Recipes for Today's Cook - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eDeirdre A. Scaggs\u003c\/b\u003e (Author), \u003cb\u003eAndrew W. McGraw\u003c\/b\u003e (Author), \u003cb\u003eJohn Van Willigen\u003c\/b\u003e (Foreword by)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eKitchens serve as more than a place to prepare food; they are cornerstones of the home and family. Just as memories are passed down through stories shared around the stove, recipes preserve traditions and customs for future generations. The rich, diverse heritage of Kentucky's culinary traditions offers a unique way to better understand and appreciate the history of the commonwealth.\u003c\/p\u003e\u003cp\u003e \u003ci\u003eThe Historic Kentucky Kitchen\u003c\/i\u003e assembles more than one hundred dishes from nineteenth and twentieth-century Kentucky cooks. Deirdre A. Scaggs and Andrew W. McGraw collected recipes from handwritten books, diaries, scrapbook clippings, and out-of-print cookbooks from the University of Kentucky Libraries Special Collections to bring together a variety of classic dishes, complete with descriptions of each recipe's origin and helpful tips for the modern chef. The authors, who carefully tested each dish, provide recipe modifications and substitutions for rare and hard-to-find ingredients.\u003c\/p\u003e\u003cp\u003eThis entertaining cookbook also serves up famous Kentuckians' favorite dishes, such as John Sherman Cooper's preferred comfort food (eggs somerset) and Lucy Hayes Breckinridge's \"excellent\" fried oysters. The recipes are flavored with humorous details such as \"[for] those who thought they could not eat parsnips\" and \"Granny used to beat 'em [biscuits] with a musket.\" Accented with historic photographs and featuring traditional meals ranging from skillet cakes to spaghetti with celery and ham, \u003ci\u003eThe Historic Kentucky Kitchen\u003c\/i\u003e presents a novel and tasty way to experience the history of the Bluegrass State.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e \u003cb\u003eDeirdre A. Scaggs\u003c\/b\u003e is associate dean of the University of Kentucky Libraries Special Collections Research Center and the author of \u003ci\u003eWomen in Lexington\u003c\/i\u003e. \u003cb\u003eAndrew W. McGraw\u003c\/b\u003e is the Administrative Specialist for CSI Group.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 184\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.8 x 8.5 x 5.6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e September 10, 2013\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914972598616,"sku":"9780813142494","price":68.4,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/34Uw_n2gba9780813142494.webp?v=1792785335"},{"product_id":"the-dessert-book-paperback","title":"The Dessert Book - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eDuncan Hines\u003c\/b\u003e (Author), \u003cb\u003eLouis Hatchett\u003c\/b\u003e (Editor), \u003cb\u003eMichael Stern\u003c\/b\u003e (Foreword by)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eKentucky native and national tastemaker Duncan Hines (1880-1959) published his first cookbook, \u003ci\u003eAdventures in Good Cooking\u003c\/i\u003e, in 1939 at the age of 59. This best-selling collection featured recipes from select restaurants across the country as well as crowd-pleasing family favorites, and it helped to raise the standard for home cooking in America. Following the success of this debut, Hines penned \u003ci\u003eThe Dessert Book\u003c\/i\u003e in 1955. Filled with decadent treats, from homemade ice cream royale to fried apple pie to praline fudge frosting, this book inspired the recipes for the earliest boxed cake mixes and baked goods that carried the Duncan Hines name.\u003c\/p\u003e\u003cp\u003eFeaturing a new introduction by Hines biographer Louis Hatchett, this classic cookbook serves up a satisfying slice of twentieth-century Americana, direct from the kitchen of one of the nation's most trusted names in food. Now a new generation of cooks can enjoy and share these delectable dishes with family and friends.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 338\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.81 x 8.65 x 5.5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e March 27, 2014\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914973155672,"sku":"9780813144658","price":28.73,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/i6cpPoyxc49780813144658.webp?v=1792785335"},{"product_id":"kentuckys-cookbook-heritage-two-hundred-years-of-southern-cuisine-and-culture-hardcover","title":"Kentucky's Cookbook Heritage: Two Hundred Years of Southern Cuisine and Culture - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eJohn Van Willigen\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eFood is a significant part of our daily lives and can be one of the most telling records of a time and place. Our meals--from what we eat, to how we prepare it, to how we consume it--illuminate our culture and history. As a result, cookbooks present a unique opportunity to analyze changing foodways and can yield surprising discoveries about society's tastes and priorities.\u003c\/p\u003e\u003cp\u003eIn \u003ci\u003eKentucky's Cookbook Heritage\u003c\/i\u003e, John van Willigen explores the state's history through its changing food culture, beginning with Lettice Bryan's \u003ci\u003eThe Kentucky Housewife\u003c\/i\u003e (originally published in 1839). Considered one of the earliest regional cookbooks, \u003ci\u003eThe Kentucky Housewife\u003c\/i\u003e includes pre-Civil War recipes intended for use by a household staff instead of an individual cook, along with instructions for serving the family. Van Willigen also shares the story of the original Aunt Jemima--the advertising persona of Nancy Green, born in Montgomery County, Kentucky--who was one of many African American voices in Kentucky culinary history.\u003c\/p\u003e\u003cp\u003e \u003ci\u003eKentucky's Cookbook Heritage\u003c\/i\u003e is a journey through the history of the commonwealth, showcasing the shifting priorities and innovations of the times. Analyzing the historical importance of a wide range of publications, from the nonprofit and charity cookbooks that flourished at the end of the twentieth century to the contemporary cookbook that emphasizes local ingredients, van Willigen provides a valuable perspective on the state's social history.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e \u003cb\u003eJohn van Willigen\u003c\/b\u003e is professor emeritus of anthropology at the University of Kentucky and the author of many books, including \u003ci\u003eFood and Everyday Life on Kentucky Family Farms, 1920-1950\u003c\/i\u003e.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 306\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.06 x 9.55 x 6.35 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e September 12, 2014\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914973679960,"sku":"9780813146898","price":68.4,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/iFzeNRXD8Z9780813146898.webp?v=1792785336"},{"product_id":"the-faygo-book-paperback","title":"The Faygo Book - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eJoe Grimm\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003ci\u003eThe Faygo Book\u003c\/i\u003e is the social history of a company that has forged a bond with a city and its residents for more than a century. The story of Faygo, Detroit's beloved soda pop, begins over a hundred years ago with two Russian immigrant brothers who were looking to get out of the baking business. Starting with little more than pots, pails, hoses, and a one-horse wagon, Ben and Perry Feigenson reformulated cake frosting recipes into carbonated beverage recipes and launched their business in the middle of the 1907 global financial meltdown. It was an improbable idea. Through recessions and the Great Depression, wartime politics, the rise and fall of Detroit's population, and the neverending challenges to the industry, the Feigensons persisted. Out of more than forty bottlers in Detroit's \"pop alley,\" Faygo remained the last one standing. \u003c\/p\u003e\u003cp\u003eWithin the pages of \u003ci\u003eThe Faygo Book\u003c\/i\u003e, author Joe Grimm carefully measures out the ingredients of a successful beverage company in spite of dicey economic times in a boom-and-bust town. Take a large cup of family-when the second generation of Feigensons gambled with the chance at national distribution while the odds were stacked against them-and add a pinch of innovation-not just with their rambunctious rainbow of flavors but with packaging and television advertising that infused Faygo with nostalgia. Mix in a quality product-award-winning classics (and some flops) that they insisted on calling \"pop,\" despite the industry's plea for a more grown-up name. Stir in a splash of loyalty to its locally hired employees, many of whom would stay with Faygo for decades. These are the values on which Faygo has hung its hat for generations, making it an integral part of communities across the country.\u003c\/p\u003e\u003cp\u003e\u003ci\u003eThe Faygo Book\u003c\/i\u003e is the story of a pop, a people, and a place. These stories and facts will tickle the taste buds and memories of Detroiters and Faygo lovers everywhere.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eJoe Grimm wrote \u003ci\u003eThe Faygo Book\u003c\/i\u003e after building up a tremendous thirst working on \u003ci\u003eConey Detroit\u003c\/i\u003e with Katherine Yung (Wayne State University Press, 2012). A lifelong Detroit-area resident and twenty-five-year veteran of the \u003ci\u003eDetroit Free Press\u003c\/i\u003e, Grimm is a Michigan State University journalism professor. His favorite Faygo flavor is Rock \u0026amp; Rye.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 154\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.4 x 9.9 x 7.9 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 01, 2018\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914976039256,"sku":"9780814345856","price":26.98,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/YUhTNOxSCJ9780814345856.webp?v=1792785340"},{"product_id":"masters-of-american-cookery-m-f-k-fisher-james-beard-craig-claiborne-julia-child-paperback","title":"Masters of American Cookery: M. F. K. Fisher, James Beard, Craig Claiborne, Julia Child - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eBetty Fussell\u003c\/b\u003e (Author), \u003cb\u003eBetty Fussell\u003c\/b\u003e (Introduction by)\u003c\/p\u003e\u003cp\u003eEver since American soldiers returned home after World War II with a passion for pâté and escargots instead of pork and beans, our preferences have moved from cooked to raw, from canned to fresh, from bland to savory, from water to wine. And guiding us through our culinary revolution have been four of the world's finest food experts: Julia Child, Craig Claiborne, James Beard, and M. F. K. Fisher. In \u003ci\u003eMasters of American Cookery\u003c\/i\u003e, Betty Fussell demonstrates vividly how each of these chefs has made a unique and invaluable contribution to the American way of cooking and eating. In more than two hundred recipes--in chapters on appetizers, soups, salads, sauces, meats, poultry, fish, breads, cheeses and wines, and desserts--Fussell shares the artistry of these culinary masters. She also traces the evolution of each dish and provides insightful, often witty asides about the origins of the recipes. In the tradition of Waverley Root and M. F. K. Fisher herself, Fussell has combined elements of history, memoir, and the cookbook to create a food lover's delight. As entertaining as it is instructive, \u003ci\u003eMasters of American Cookery\u003c\/i\u003e belongs on the bookshelf of anyone who cares about good food. Fussell provides a preface for this Bison Books edition.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eBetty Fussell is the author of ten books, ranging from biography to cookbooks, memoir, and food history, including \u003ci\u003eThe Story of Corn\u003c\/i\u003e. Her volume of memoirs, \u003ci\u003eMy Kitchen Wars\u003c\/i\u003e, was performed as a one-woman show in New York and Los Angeles.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 426\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.97 x 9 x 6.12 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e January 01, 2006\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914978726232,"sku":"9780803269200","price":29.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/PHOmJid0TF9780803269200.webp?v=1792785341"},{"product_id":"cathers-kitchens-foodways-in-literature-and-life-paperback","title":"Cather's Kitchens: Foodways in Literature and Life - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eRoger Welsch\u003c\/b\u003e (Author), \u003cb\u003eLinda K. Welsch\u003c\/b\u003e (Author), \u003cb\u003eSusan J. Rosowski\u003c\/b\u003e (Foreword by)\u003c\/p\u003e\u003cp\u003eRoger and Linda Welsch matched references from Willa Cather's writing with recipes they collected from Cather family recipe files, from other period cookbooks, and from old-time ethnic cooks still living in the Bohemian tradition. Cather's Kitchens comes as close as possible to the precise recipes Cather had in mind and memory as she wrote.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eRoger L. Welsch is a television personality and is the author of nearly thirty books, including \u003ci\u003eIt's Not the End of the Earth, but You Can See It from Here\u003c\/i\u003e and \u003ci\u003eTouching the Fire: Buffalo Dancers, the Sky Bundle, and Other Tales\u003c\/i\u003e, both available in Bison Books editions. Linda K. Welsch is an acclaimed Nebraska artist. Susan J. Rosowski (1942-2004) is the author of \u003ci\u003eBirthing a Nation: Gender, Creativity, and the West in American Literature\u003c\/i\u003e (Nebraska 1999).\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 178\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.47 x 9 x 6.01 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e June 01, 2002\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914979250520,"sku":"9780803297142","price":19.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/PJ074XFZPy9780803297142.webp?v=1792785343"},{"product_id":"the-alaska-homegrown-cookbook-the-best-recipes-from-the-last-frontier-paperback","title":"The Alaska Homegrown Cookbook: The Best Recipes from the Last Frontier - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eAlaska Northwest Books\u003c\/b\u003e (Author), \u003cb\u003eKirsten Dixon\u003c\/b\u003e (Introduction by)\u003c\/p\u003e\u003cp\u003eCompiled by the editors of Alaska Northwest Books, \u003ci\u003e\u003cb\u003eThe Alaska Homegrown Cookbook\u003c\/b\u003e\u003c\/i\u003e contains the best recipes from dozens of Alaska Northwest cookbooks published over the past forty years. It includes appetizers, salads and soups, native fruits and vegetables, baking and desserts, beef, poultry and of course, seafood. In addition there is a section on recipes for wild game as well as side dishes, and even beverages such as Alaska Cranberry Tea.\u003c\/p\u003e\u003cp\u003eHere are over 200 of the best recipes from the Last Frontier with an introduction by Alaskan chef, Kirsten Dixon. Illustrated with line drawings and black and white photos. A must have for Native Alaskans and visitors alike.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 224\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.7 x 6 x 8.9 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e July 31, 2011\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914979709272,"sku":"9780882408576","price":18.34,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/DKpZcZr2dv9780882408576.webp?v=1792785344"},{"product_id":"old-line-plate-stories-recipes-from-maryland-hardcover","title":"Old Line Plate: Stories \u0026 Recipes from Maryland - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eKara Mae Harris\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eThis book collects over 40 Old Line Plate posts, with lavish illustrations and a bibliography of Maryland cookbooks. Stories include White Potato Pie, Crab Cakes, Maryland Fried Chicken, Baltimore Snowballs, and more. \u003c\/p\u003e\u003cp\u003eTHIS IS NOT A COOKBOOK: Recipes are historic and as such, may be unsuitable for everyday use.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 104\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.44 x 11 x 8.5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e September 22, 2022\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914984984920,"sku":"9798218151782","price":50.4,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/eZ7HvdV-wP9798218151782.webp?v=1792785351"},{"product_id":"chef-baba-cookbook-eastern-european-cuisine-paperback","title":"Chef Baba Cookbook: Eastern European Cuisine - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eMiroslava Perge\u003c\/b\u003e (Author), \u003cb\u003eDamir Perge\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eChef Baba, the 85-year-old Eastern European grandmother living in America, teaches her charming and funny son Damir how to cook in her YouTube series Chef Baba TV. It quickly becomes obvious that Damir has never lifted a finger to cook -- but why should he when Baba is a master chef? Due to popular demand from Chef Baba's fans, Damir finally got off of his smartphone to help his mother publish her legendary cooking secrets. \u003c\/p\u003e\u003cp\u003eChef Baba's authentic, old world recipes were handed down for generations in Baba's family. This book contains the secrets to preparing classic Eastern European cuisine including Gibanica, Sarma, Meat Crepes, Lepinjice, Krofne, Keks Torta, plus many more!\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 246\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.67 x 10 x 8 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e December 04, 2017\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914988884312,"sku":"9780999698402","price":57.53,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/fOOnIN-P_39780999698402.webp?v=1792785357"},{"product_id":"chef-baba-cookbook-eastern-european-cuisine-paperback-1","title":"Chef Baba Cookbook: Eastern European Cuisine - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eMiroslava Perge\u003c\/b\u003e (Author), \u003cb\u003eDamir Perge\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eChef Baba, the 85-year-old Eastern European grandmother living in America, teaches her charming and funny son Damir how to cook in her YouTube series Chef Baba TV. It quickly becomes obvious that Damir has never lifted a finger to cook -- but why should he when Baba is a master chef? Due to popular demand from Chef Baba's fans, Damir finally got off of his smartphone to help his mother publish her legendary cooking secrets. \u003c\/p\u003e\u003cp\u003eChef Baba's authentic, old world recipes were handed down for generations in Baba's family. This book contains the secrets to preparing classic Eastern European cuisine including Gibanica, Sarma, Meat Crepes, Lepinjice, Krofne, Keks Torta, plus many more!\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 246\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.52 x 10 x 8 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e December 05, 2017\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914989605208,"sku":"9780999698419","price":40.43,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/GPjlxqOSmi9780999698419.webp?v=1792785358"},{"product_id":"the-great-arkansas-pie-book-recipes-for-the-natural-states-famous-dish-from-our-favorite-restaurants-bakeries-and-home-cooks-hardcover","title":"The Great Arkansas Pie Book: Recipes for The Natural State's Famous Dish From Our Favorite Restaurants, Bakeries and Home Cooks - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eKat Robinson\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eThere's no more Arkansas dish than pie. From early days of savory pies of wild game to our love of a sweet end to everyday meals, pie has been part of our culinary landscape for centuries. \u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eIn her 12th book, author and food historian Kat Robinson takes a deep dive into the wide span of pie recipes from our historic and current restaurants, home cooks, and hundreds of church and community cookbooks to create a curated collection of classic pies complete with tested recipes, stories, and full-color photography. \u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eWith more than 200 recipes, The Great Arkansas Pie Book covers the spectrum of dough-borne delights both sweet and savory, with nods to the common and the unusual. This is the cookbook for true pie lovers who want an authentic slice of The Natural State.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 288\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.94 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e May 09, 2023\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914991407448,"sku":"9781952547140","price":61.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/InjeSLVxGP9781952547140.webp?v=1792785360"},{"product_id":"savage-barbecue-race-culture-and-the-invention-of-americas-first-food-paperback","title":"Savage Barbecue: Race, Culture, and the Invention of America's First Food - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eAndrew Warnes\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eBarbecue is a word that means different things to different people. It can be a verb or a noun. It can be pulled pork or beef ribs. And, especially in the American South, it can cause intense debate and stir regional pride. Perhaps, then, it is no surprise that the roots of this food tradition are often misunderstood. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eIn \u003ci\u003eSavage Barbecue\u003c\/i\u003e, Andrew Warnes traces what he calls America's first food through early transatlantic literature and culture. Building on the work of scholar Eric Hobsbawm, Warnes argues that barbecue is an invented tradition, much like Thanksgiving-one long associated with frontier mythologies of ruggedness and relaxation. \u003cp\u003e\u003c\/p\u003eStarting with Columbus's journals in 1492, Warnes shows how the perception of barbecue evolved from Spanish colonists' first fateful encounter with natives roasting iguanas and fish over fires on the beaches of Cuba. European colonists linked the new food to a savagery they perceived in American Indians, ensnaring barbecue in a growing web of racist attitudes about the New World. Warnes also unearths the etymological origins of the word barbecue, including the early form barbacoa; its coincidental similarity to barbaric reinforced emerging stereotypes. \u003cp\u003e\u003c\/p\u003eBarbecue, as it arose in early transatlantic culture, had less to do with actual native practices than with a European desire to define those practices as barbaric. Warnes argues that the word barbecue retains an element of violence that can be seen in our culture to this day. \u003ci\u003eSavage Barbecue\u003c\/i\u003e offers an original and highly rigorous perspective on one of America's most popular food traditions.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eAndrew Warnes is Lecturer in American Literature and Culture at Leeds University. He is the author of \"Hunger Overcome?,\" \"Savage Barbecue,\" (both Georgia), and \"Richard Wright's Native Son.\"\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 224\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.6 x 8.7 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e August 15, 2008\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914996748632,"sku":"9780820331096","price":43.67,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/djYqiMRru69780820331096.webp?v=1792785368"},{"product_id":"dining-by-rail-the-history-and-recipes-of-americas-golden-age-of-railroad-cuisine-paperback","title":"Dining by Rail: The History and Recipes of America's Golden Age of Railroad Cuisine - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eJames D. Porterfield\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003ci\u003eDining by Rail\u003c\/i\u003e is James D. Porterfield's book of history and recipes from America's golden age of railroad cuisine. Porterfield is a devotee of railroad history and a gourmet cook, and while preparing this book he sorted through 7,500 railroad recipes. Full of authentic menus and classic recipes like Lobster Newburg, deviled eggs and blanc mange, \u003ci\u003e Dining by Rail\u003c\/i\u003e is the book for anyone who has ever dreamed of returning to the days of glamorous travel.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eJames D. Porterfield \u003c\/b\u003eis a devotee of railroad history and a gourmet cook. He sorted through 7,500 authentic railroad recipes while preparing \u003ci\u003eDining By Rail\u003c\/i\u003e. He lives and teaches in State College, Pennsylvania.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 408\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1 x 8.9 x 6.9 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e May 15, 1998\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914999468376,"sku":"9780312187118","price":25.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/vZa29FQRlR9780312187118.webp?v=1792785372"},{"product_id":"the-fireside-cook-book-a-complete-guide-to-fine-cooking-for-beginner-and-paperback","title":"The Fireside Cook Book: A Complete Guide to Fine Cooking for Beginner and - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eJames Beard\u003c\/b\u003e (Author), \u003cb\u003eAlice Provensen\u003c\/b\u003e (Illustrator), \u003cb\u003eMartin Provensen\u003c\/b\u003e (Illustrator)\u003c\/p\u003e\u003cp\u003e\u003ci\u003eThe Fireside Cook Book\u003c\/i\u003e is designed for people who are not content to regard food just as something one transfers periodically from plate to mouth. It is for those who recognize that a simple family meal (as well as a dress-up dinner party) can be a pleasure and a special event. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e The wide variety of I-can't-wait-to-try-it dishes in the book are presented according to a new and different theory. You will find here no attempt to overwhelm the cook with all the recipes ever concocted. Instead, you will find clear, easy-to-follow instructions for the \u003ci\u003ebasic preparation\u003c\/i\u003e of every food, followed in each case by fascinating \u003ci\u003evariations.\u003c\/i\u003e The basic recipes and variations add up to 1,217 tested dishes -- simple enough for the novice, delicious enough for the most meticulous master chef, complete enough for the most imaginative menus without a repetition. \u003cp\u003e\u003c\/p\u003e A detailed chapter is devoted to the art of outdoor cookery, another to the preparation of hors d'oeuvres, cocktail snacks, and supper snacks. There is an entire section of suggested menus subdivided into cold weather meals and summer doldrum hints. There is also a complete section on wines and liquors. \u003cp\u003e\u003c\/p\u003e The 36 full-color pictures and the nearly 400 other color pictures are themselves full of helpful invention. Handsome double-page spreads employ visual-aid methods to give practical details about, and special uses of, cuts of meat, varieties of wine, and types of fish. \u003cp\u003e\u003c\/p\u003e Here, in short, is a book that is an indispensable addition to every American home in which good food is appreciated. It is a book to use constantly, to pore over with delight, and give to all friends from whom you can reasonably expect a future dinner invitation.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eJames Beard\u003c\/b\u003e had a national reputation as an authority on every phase of food. Consultant to a wine and spirits establishment, he wrote seventy-six other books and numerous articles for national magazines on widely varied phases of cooking. Mr. Beard, who knew the cooking of every corner of our country, cooked in nearly every language. He lived abroad, traveled throughout Europe a number of times, saw most of the Western Hemisphere, and visited Hawaii and North Africa. His familiarity with exotic foreign foods spiced his extensive knowledge of American cooking at its best. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eMr. Beard was adviser to several large food companies, was food editor of Argosy magazine, and made many appearances on radio and television. His first three books are \u003ci\u003eHors d'Oeuvres and Canapes, Cook It Outdoors, \u003c\/i\u003e and \u003ci\u003eFowl and Game Cookery.\u003c\/i\u003e Equally at home in the kitchen of his own New York apartment and that of a hotel, James Beard brought the same sure touch to a half-hour supper as he did to the most elaborate buffet. He died in 1985. \u003cp\u003e\u003c\/p\u003eAlice Provensen is the author and illustrator of \u003ci\u003eMurphy in the City\u003c\/i\u003e, \u003ci\u003eA Day in the Life of Murphy\u003c\/i\u003e, and \u003ci\u003eKlondike Gold\u003c\/i\u003e. She collaborated with her late husband, Martin, on many other highly acclaimed picture books, including the Caldecott Medal-winning \u003ci\u003eThe Glorious Flight\u003c\/i\u003e and Nancy Willard's Newbery Medal-winning \u003ci\u003eA Visit to William Blake's Inn\u003c\/i\u003e, which was also a Caldecott Honor Book. The Provensens have been on the \u003ci\u003eNew York Times\u003c\/i\u003e list of the Ten Best Illustrated Books eight times. Alice lives in California. \u003cp\u003e\u003c\/p\u003eMark Bittman is the author of thrity books, including \u003ci\u003eFood Matters, \u003c\/i\u003e \u003ci\u003eHow to Cook Everything\u003c\/i\u003e, \u003ci\u003eDinner for Everyone\u003c\/i\u003e, \u003ci\u003eHow to Eat\u003c\/i\u003e, and \u003ci\u003eAnimal, Vegetable, Junk\u003c\/i\u003e. He worked on the weekly \u003ci\u003eNew York Times\u003c\/i\u003e column, \u003ci\u003eThe Minimalist \u003c\/i\u003eand his work has appeared in countless newspapers and magazines. He has made many televison appearances on shows such as CBS's \u003ci\u003eThe Dish\u003c\/i\u003e and the \u003ci\u003eToday\u003c\/i\u003e show. Bittman is currently Special Advisor on Food Policy at Columbia University's Mailman School of Public Health, where he teaches and hosts a lecture series called Food, Public Health, and Social Justice.\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 336\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.97 x 10.02 x 7.43 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e April 06, 2013\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915349659992,"sku":"9781476743493","price":31.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/jR_f9NG1Zf9781476743493.webp?v=1792788740"},{"product_id":"eight-flavors-the-untold-story-of-american-cuisine-paperback","title":"Eight Flavors: The Untold Story of American Cuisine - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eSarah Lohman\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003e\"Very cool...a breezy American culinary history that you didn't know you wanted\" (\u003ci\u003eBon Appetit\u003c\/i\u003e) reveals a fascinating look at our past and uses long-forgotten recipes to explain how eight flavors changed how we eat.\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eThe United States boasts a culturally and ethnically diverse population that makes for a continually changing culinary landscape. But a young historical gastronomist named Sarah Lohman discovered that American food is united by eight flavors: black pepper, vanilla, curry powder, chili powder, soy sauce, garlic, MSG, and Sriracha. In \"a unique and surprising view of American history...richly researched, intriguing, and elegantly written\" (\u003ci\u003eThe Atlantic\u003c\/i\u003e), Lohman sets out to explore how these influential ingredients made their way to the American table. \u003cp\u003e\u003c\/p\u003eShe begins in the archives, searching through economic, scientific, political, religious, and culinary records. She pores over cookbooks and manuscripts, dating back to the eighteenth century, through modern standards like \u003ci\u003eHow to Cook Everything \u003c\/i\u003eby Mark Bittman. Lohman discovers when each of these eight flavors first appear in American kitchens--then she asks why. \u003cp\u003e\u003c\/p\u003e\"A fresh, original perspective to American culinary history\" (\u003ci\u003eThe Christian Science Monitor\u003c\/i\u003e), \u003ci\u003eEight Flavors\u003c\/i\u003e takes you on a journey through the past to tell us something about our present, and our future. We meet John Crowninshield a New England merchant who traveled to Sumatra in the 1790s in search of black pepper. And Edmond Albius, a twelve-year-old slave who lived on an island off the coast of Madagascar, who discovered the technique still used to pollinate vanilla orchids today. Weaving together original research, historical recipes, gorgeous illustrations, and Lohman's own adventures both in the kitchen and in the field, \u003ci\u003eEight Flavors \u003c\/i\u003eis a delicious treat--which \"may make you hungry\" (\u003ci\u003eBustle\u003c\/i\u003e).\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 304\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.9 x 8.1 x 5.4 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e November 14, 2017\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915377447256,"sku":"9781476753966","price":19.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/woczXyi04K9781476753966.webp?v=1792788750"},{"product_id":"a-culinary-history-of-southern-delaware-scrapple-beach-plums-and-muskrat-hardcover","title":"A Culinary History of Southern Delaware: Scrapple, Beach Plums and Muskrat - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eDenise Clemons\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eHistoric farms and waterways crisscross Southern Delaware, connecting its residents to a set of rich culinary traditions. The original Nanticoke inhabitants baked hearty johnnycakes and hunted wild game. Hungry for a taste of home, German settlers developed scrapple from local ingredients. Today s home cooks and chefs draw their bounty from the land and sea for a distinct, seasonal cuisine. Summer strawberries and peaches from local farms and orchards become delectable preserves thanks to treasured family recipes. Come springtime, succulent blue crab reigns supreme. With recipes for regional favorites like beach plum jelly and chicken with slippery dumplings, author Denise Clemons explores the history behind the ingredients and savors the story in every dish.\"\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 162\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.44 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e August 01, 2016\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915387703640,"sku":"9781531698812","price":36.7,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/AiWPYV8cRh9781531698812.webp?v=1792788765"},{"product_id":"classic-restaurants-of-oklahoma-city-hardcover","title":"Classic Restaurants of Oklahoma City - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eDavid Cathey\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eSome of Oklahoma City s earliest famous restaurants included a side of gambling, bootlegging and mayhem. Cattlemen s Cafe changed hands by a roll of the dice one Christmas. In more recent years, establishments like O Mealey s and Adair s positioned the city s identity as a unique, groundbreaking culinary hub. The city became known as the Cafeteria Capital thanks to the revolutionary approach of a diminutive Kansas woman named Anna Maude Smith. Beverly s Chicken-in-the-Rough became a national fried-chicken franchise two decades before Harland Sanders sold his first drumstick. And world-renowned chef Rick Bayless first learned to cook at his parents barbecue restaurant in south Oklahoma City. Join author Dave Cathey as he dishes on these delectable stories and more.\"\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 210\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.5 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e December 05, 2016\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915394584920,"sku":"9781540201935","price":38.86,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/WVzwbm50wA9781540201935.webp?v=1792788775"},{"product_id":"what-mrs-fisher-knows-about-old-southern-cooking-soups-pickles-preserves-etc-1881-hardcover-1","title":"What Mrs. Fisher Knows about Old Southern Cooking: Soups, Pickles, Preserves, Etc. (1881) - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eAbby Fisher\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eThis Is A New Release Of The Original 1881 Edition.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 74\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.25 x 9.02 x 5.98 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e August 07, 2014\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915394650456,"sku":"9781498174329","price":53.21,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/6JQXn5_3JJ9781498174329.webp?v=1792788775"},{"product_id":"new-century-soul-food-cooking-an-experience-in-african-america-heritage-and-culture-paperback","title":"New Century Soul Food Cooking: An Experience in African America Heritage and Culture - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eM. V. Perry\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e...Over the years, ceaseless study and deep understanding have generated a real and intense appreciation for the abilities engendered by my ancestors. In a hostile landscape and among denigrating circumstances they chose to survive. What strikes me is that contrary to the claim of America itself we, African Americans, truly are The Melting Pot. We have amalgamated and synthesized cultures. We have combined our customs, the mixing of races, our worship, cooking, music and language with the deftness America merely aspires to. Soul Food Cooking is a snapshot that amazing ability.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 82\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.17 x 11 x 8.5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e December 24, 2017\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915395305816,"sku":"9781478769910","price":28.73,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/Cpr6Ln8-1g9781478769910.webp?v=1792788776"},{"product_id":"lost-restaurants-of-sacramento-and-their-recipes-hardcover","title":"Lost Restaurants of Sacramento and Their Recipes - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eMaryellen Burns\u003c\/b\u003e (Author), \u003cb\u003eKeith Burns\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eFrom saloons and tamale vendors to greasy spoons and neon-lit drive-ins, Sacramento natives Maryellen Burns and Keith Burns trace the trends of California's capital city through 150 years of dining out. Share in the delicious anecdotes and recipes gathered from restaurant owners, employees and patrons as they recall Sacramento's favorite places to eat--a century of Hangtown Fry served at the Saddle Rock, crispy won ton dunked in red sauce at the Hong Kong Cafe, pineapple spare ribs with Mai Tais at Maleville's Coral Reef and burgers and sundaes devoured at Stan's Drive-In. Savor these stories of the ambiance, the service and the grub that created lasting memories and drew crowds, decade after decade, to Sacramento's iconic restaurants.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 178\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.44 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e June 11, 2013\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915397009752,"sku":"9781540208248","price":36.7,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/1zcwkLnDsX9781540208248.webp?v=1792788778"},{"product_id":"the-authentic-history-of-cincinnati-chili-hardcover","title":"The Authentic History of Cincinnati Chili - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eDann Woellert\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eCincinnati is certainly judged by its chili. Some claim it's not even chili, but those are just fighting words to natives who have developed the crave. Cincinnati is a long way from El Paso, and our chili is not Tex-Mex style. It is a unique blend typically served as a three-way: over spaghetti and covered in shredded cheddar cheese. From its 1922 roots with the Slavic-Macedonian immigrant brothers Kiradjieff in a burlesque theater, Cincinnati chili has become a million-dollar industry supporting 250 chili parlors. Many chili parlors have come and gone, but a few familiar names remain: Dixie, Camp Washington, Gold Star, Price Hill and Skyline. This is their amazing chili story.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 178\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.44 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e April 16, 2013\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915397828952,"sku":"9781540208316","price":34.54,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/XRo1Qf22Y49781540208316.webp?v=1792788779"}],"url":"https:\/\/usa-markt.com\/collections\/books-history-american.oembed","provider":"usa-markt","version":"1.0","type":"link"}