Economical War-time Cook Book PDF Download
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Author: Janet McKenzie Hill
Publisher:
ISBN:
Category : Canning and preserving
Languages : en
Pages : 72
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Book Description
Author: Janet McKenzie Hill
Publisher:
ISBN:
Category : Canning and preserving
Languages : en
Pages : 72
Get Book Here
Book Description
Author: Jane Addams
Publisher: University of Illinois Press
ISBN: 0252090357
Category : History
Languages : en
Pages : 200
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Book Description
First published in 1922 during the "Red Scare," by which time Jane Addams's pacifist efforts had adversely affected her popularity as an author and social reformer, Peace and Bread in Time of War is Addams's eighth book and the third to deal with her thoughts on pacifism. Addams's unyielding pacifism during the Great War drew criticism from politicians and patriots who deemed her the "most dangerous woman in America." Even those who had embraced her ideals of social reform condemned her outspoken opposition to U.S. entry into World War I or were ambivalent about her peace platforms. Turning away from the details of the war itself, Addams relies on memory and introspection in this autobiographical portrayal of efforts to secure peace during the Great War. "I found myself so increasingly reluctant to interpret the motives of other people that at length I confined all analysis of motives to my own," she writes. Using the narrative technique she described in The Long Road of Women's Memory, an extended musing on the roles of memory and myth in women's lives, Addams also recalls attacks by the press and defends her political ideals. Katherine Joslin's introduction provides additional historical context to Addams's involvement with the Woman's Peace Party, the Women's International League for Peace and Freedom, and her work on Herbert Hoover's campaign to provide relief and food to women and children in war-torn enemy countries.
Author: West &. Johnston Publishers
Publisher:
ISBN: 9781557093899
Category : Cooking
Languages : en
Pages : 0
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Book Description
Only five copies of this receipt book are known to have survived. During the Civil War, Southerners were forced to find substitutes for the food, clothing, and other everyday household items they were used to. This important little book was ""designed to supply useful and economical directions in cookery, housewifery, &c., and for the camp.""
Author: William Rubel
Publisher: Reaktion Books
ISBN: 1861899610
Category : Cooking
Languages : en
Pages : 162
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Book Description
It is difficult to think of a food more basic, more essential, and more universal than bread. Common to the diets of both the rich and the poor, bread is one of our oldest foods. Loaves and rolls have been found in ancient Egyptian tombs, and wheat has been found in pits where human settlements flourished 8,000 years ago. Many anthropologists argue that the ability to sow and reap cereals, the grains necessary for making bread, could be one of the main reasons why man settled in communities, and even today the concept of “breaking bread together” is a lasting symbol of the uniting power of a meal. Bread is an innovative mix of traditional history, cultural history, travelogue, and cookbook. William Rubel begins with the amazing invention of bread approximately 20,000 years ago in the Fertile Crescent and ends by speculating on the ways in which cultural forces and advances in biotechnology may influence the development of bread in the twenty-first century. Rubel shows how simple choices, may be responsible for the widespread preference for wheat over other bread grains and for the millennia-old association of elite dining with white bread. He even provides an analysis of the different components of bread, such as crust and crumb, so that readers may better understand the breads they buy. With many recipes integrated with the text and a glossary covering one hundred breads, Bread goes well beyond the simple choice of white or wheat. Here, general readers will find an approachable introduction to the history of bread and to the many forms that bread takes throughout the world, and bread bakers will discover a history of the craft and new ways of thinking that will inspire experimentation.
Author: Mrs. Brian Luck
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 180
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Book Description
Author: Gloria Moskowitz-Sweet
Publisher: Macmillan + ORM
ISBN: 1250165733
Category : Juvenile Fiction
Languages : en
Pages : 150
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Book Description
A powerful middle grade novel-in-verse about one boy’s experience surviving the Holocaust. Moishe Moskowitz was thirteen when the Nazis invaded Poland and his family learned the language of fear. The wolves loomed at every corner, yet Moishe still held on to the blessings of his mother’s blueberry pierogis, of celebrating the Sabbath as a family, of a loyal friend. But each day the darkness weighed more heavily on Moishe as his family was broken, uprooted, and scattered across labor and concentration camps. Just as his last hopes began to dim, a simple act of kindness redeemed his faith that goodness could survive the trials of war: That was the day it rained warm bread. Gloria Moskowitz-Sweet relates her father’s triumphant Holocaust story through the words of award-winning poet Hope Anita Smith. Deftly articulated and beautifully illustrated by Lea Lyon, this is an essential addition to the ever-important collection of Holocaust testimonies. Christy Ottaviano Books
Author: Uliks Fehmiu
Publisher: Penguin
ISBN: 0525536116
Category : Cooking
Languages : en
Pages : 576
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Book Description
Five-star bread and pastry recipes, and a tale of adventure, from an iconic East Coast bakery. A good loaf of bread has the power to bring—and keep—people together, wherever they may be. In a journey that started in Belgrade amid the beginnings of war, and continued in America, four friends tested this philosophy to the extreme: They began a new life and opened a tiny bakery together on Cape Cod. Working hectic, twenty-four-hour days, while living all together in a loft above their business and making it all up as they went along, the founders of Pain D’Avignon quickly became one of the first highly acclaimed purveyors of artisanal bread in the Northeast. For thirty years Pain D’Avignon has been pursuing excellence in the art of the bread making inspired by the old-world methods while partnering with New York’s top chefs to bring a five-star bread to our everyday life. As a baker who had an unorthodox bread education, Uliks Fehmiu has learned over time that practice and patience are the most important parts of the journey, and here he shares this important lesson with home bakers everywhere, while giving them an accessible, step-by-step primer on mastering the fundamentals. With 60 recipes, including their iconic Cape Cod–inspired Cranberry and Pecan Bread, Classic Sourdough, Thyme Baguette with a Touch of Lemon, and Plum Galette with Pistachio Paste, The Pain D’Avignon Baking Book is a tried-and-true collection of must-make breads and pastries, with extraordinary and immersive storytelling. It is a celebration of bread, of perseverance, and of baking with heart and purpose.
Author: Sarah Britton
Publisher: Clarkson Potter
ISBN: 0804185395
Category : Cooking
Languages : en
Pages : 585
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Book Description
At long last, Sarah Britton, called the “queen bee of the health blogs” by Bon Appétit, reveals 100 gorgeous, all-new plant-based recipes in her debut cookbook, inspired by her wildly popular blog. Every month, half a million readers—vegetarians, vegans, paleo followers, and gluten-free gourmets alike—flock to Sarah’s adaptable and accessible recipes that make powerfully healthy ingredients simply irresistible. My New Roots is the ultimate guide to revitalizing one’s health and palate, one delicious recipe at a time: no fad diets or gimmicks here. Whether readers are newcomers to natural foods or are already devotees, they will discover how easy it is to eat healthfully and happily when whole foods and plants are at the center of every plate.
Author: H. E. Jacob
Publisher: Pickle Partners Publishing
ISBN: 1787201279
Category : Cooking
Languages : en
Pages : 632
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Book Description
Yeast, water, flour, and heat. How could this simple mixture have been the cause of war and plague, celebration and victory supernatural vision and more? In this remarkable and all-encompassing volume, H. E. Jacob takes us through six thousand dynamic years of bread’s role in politics, religion, technology, and beyond. Who were the first bakers? Why were bakers distrusted during the Middle Ages? How did bread cause Napoleon’s defeat? Why were people buried with bread? SIX THOUSAND YEARS OF BREAD has the answers. Jacob follows the story from its beginning in ancient Egypt and continues through to modern times. The poignant and inspiring conclusion of the book relays the author’s experiences in a Nazi concentration camp, subsisting on bread made of sawdust.
Author: Bernard Clayton
Publisher: Simon and Schuster
ISBN: 0743287096
Category : Cooking
Languages : en
Pages : 705
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Book Description
A thirtieth-anniversary edition of the classic baking guide provides updated advice on baking, storing, and freezing a wide assortment of breads, and includes chapters on croissants, flatbreads, brioches, and crackers.
