I collect cookbooks and also enjoy reading history books so "America Eats" is a perfect combination to grab my interest. The original idea for America Eats was a part of the endeavors of the Works Progress Administration during the Great Depression. Out-of-work writers were sent all across the country and were to submit reports on group eating and its role in the various communities. Some reports were sent to Washington, but funding was discontinued before any final document report was assembled and printed. Some reports were retained in local offices and some reports have been totally lost.
Pat Willard went to the Library of Congress and read some of the reports housed there. Brimming with enthusiasm, she set off across the United States to visit the areas that had been documented. She was hoping to find some of the festivals and group dinners still being held. This book is a combination of many of the original reports submitted in the late 1930s and Willard's reports on similar festivals, picnics, and other celebrations she found. This book is not a cookbook in the usual sense but does have about 25 recipes as originally reported or with Willard's modern interpretation based on her travels.
I found the book to be an enjoyable read. It is easy to pick up and read a few pages when having only a few minutes or a pleasure for a longer read. There are about 50 black and white photos from the original project included. Some of the chapters cover various ethnic group influences on the eating habits of our country's people. Church suppers, funeral dinners, fairs, fund raisers, holiday celebrations, political gatherings: they all received their due recognition. The city life chapter focused on New York City and included a listing of soda fountain-luncheonette slang and jargon. I recognized some of the things listed; others I had never heard. I would definitely recommend this book as an enjoyable read for anyone interested in the history of food in the U.S. with emphasis on the 1930s.
From inside cover: Fresher, Faster, More Flavorful... By adding an ingredient to an otherwise predictable dish, streamlining times and cooking techniques and lowering fat wherever possible, Betty Rosbottom, one of America's most renowned cooking instructors, gives our favorite dishes a much-needed update and contributes exciting new ones to the national lexicon.
From the back cover: Volume II is the sequel of Pol Martin's first cookbook The Art of Cooking. This new and indispensable work comprises a collection of over 200 television recipes that complement those found in his first book. In addition, it contains numerous techniques that are sure to transform the drudgery of daily cooking into a joy. Let this master of the culinary art and television celebrity teach you how to cook with a smile everyday of the year....
Has a section of 30-Minute Meals that begins with menus for breakfasts and brunches, luncheons, dinners and suppers. Recipes are given with menu. It is then followed with a section of Fast Main Dishes and a section of Rounding Out the Meal. Has an index organized by main dish preparation times plus normal index. Has many pictures.
This books includes nearly 40 breakfast menus, from simple to more complex, for one guest to 50. Each menu is accompanied by a plan that tells you how far ahead you can prepare each dish and also a complete plan of preparation. A shopping list is included with each menu. The majority of the menus are seasonal themed but there are also chapters for cooking for a crowd and cooking for those with special diet needs. Each menu is introduced with a couple of paragraphs encouraging your enjoyment of the menu and the occasion. I enjoyed reading this book in addition to finding some great recipes.
Autobiographical account of the author's travels with a custom harvesting crew from May to August 1992. The crew starts in the Red River Country in Texas and follows the ripening wheat north. Very interesting read that recounts machine breakdowns, the challenges presented by weather, the "characters" he meets. His storytelling style makes for a fun read.
From back cover: Since its publication in hardcover two decades ago, The Cheese Book has become a true classic. This new edition has been updated and expanded to include twenty years' worth of new information on the cheeses of the world -- from fresh country cheeses to Cheddars and blues, Parmesan, Camembert and Brie, pungent goat cheeses and the richest cremes. How they taste, how they are made, how to select and use them, their history and lore -- and a collection of great cheese recipes.
This is Volume 10 entitled Places to Know. it includes the Seven Wonders of the Ancient World; Famous Graves and Tombs; Spooky Places; Where Battles Were Fought; Queer, Quaint and Curious Places. Many other chapters.
Enjoyable essays about gardening and life. I especially enjoyed the essays about Raver's visits back to the farm where she spent her childhood. Many of the essays also contain gardening tips. The book makes for pleasant and quick reading.
From back cover: Elisabeth Luard's Country Cooking is an original collection of delicious recipes whose success depends on the use of the freshest seasonally available ingredients. Elisabeth Luard writes elegantly and knowledgeably about rural food, placing dishes in their natural context and vividly evoking the rhythms and seasons of country life. From fresh vegetable soups and traditional roasts to home-baked breads and irresistible puddings, Elisabeth Luard's Country Cooking shows you how to create superb dishes that contain all the flavour of true country food.
This is an excellent book on the building of the railroad. The wealth of detail is amazing and highly interesting. This is the book to read if you want an indepth story and it does read like a story. Don't be put off by the length of the book. It is easy reading and fascinating.
From the cover:
Design Your Own Fitness Program With Expert Advice
4 Easy Steps
1. Assess your present fitness level, using 14 simple exercises to test yourself.
2. Select convenient times of the day and days of the week for exercising.
3. Follow low, low-medium, or high intensity exercises that match your fitness level.
4. Monitor your progress and adjust your program of exercsies until you reach the level of functional fitness you desire for your style of life.
Stone Orchard was the farm that Findley and his companion purchased and lived on for three decades in Canada. They were writers and actors and moved to the country for their writing. This is a collection of Findley's writing about humorous incidents and endearing reports of their life at the farm. Most enjoyable.
I would consider this more a memoir than a travel book.
Golde has been baking cookies for her family for over 50 years. Her book includes a chapter on cookie basics and chapters of bars, drop cookies, cookies that need chilling, festive cookies, specialty cookies. Book includes 100 recipes including seafoam chews, butter tarts, chinese chews, chocolate meringues, mock streudel and oriental crunch.
From inside book jacket: "Here is an entirely new cookbook! With over 1,000 recipes from leading cooking personalities, food and wine specialists, and top chefs, it is guaranteed to give a completely fresh outlook to the reader. This is a book for the cook who wants new ideas.
Originally compiled in Australia by an impressive team of experts with international knowledge of cooking, the book has been thoroughly revised and retested for the American market and every recipe has been converted to American standard measures."
Book has 511 pages, many colored pictures of the food, black and white photos of the chefs.