Other books that might interest you

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  Because I Said So! - The Truth...

  Ken Jennings

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  The Jeopardy! champion & host uses scientific research to determine the truth behind 125 common parental edicts in this New York Times bestseller. 
   
  Is any of it true? If so, how true? Ken Jennings wants to find out if parents always know best. Yes, all those years you were told not to sit too close to the television or swallow your gum or crack your knuckles are called into question by our country’s leading trivia guru. Jennings separates myth from fact to debunk a wide variety of parental edicts: no swimming after meals, sit up straight, don’t talk to strangers, and so on. 
   
  Armed with medical case histories, scientific findings, and even the occasional experiment on himself (or his kids), Jennings exposes countless examples of parental wisdom run amok. Whether you’re a parent plagued by needless concern or a kid (of any age) looking to say, “I told you so,” this is the anti–helicopter parenting book you’ve been waiting for.

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  Blooms & Dreams - Cultivating...

  Misha Gillingham

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  In Blooms & Dreams, Misha shares not only what brought her to Evergreen Acres, a farm on Bainbridge Island, but also all of the wisdom she has gleaned as she and her family put down roots. Blooms & Dreams will inspire readers from all walks of life to consider building a life centered around wellness, giving, and a connection to the land.

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  National Trust Histories:...

  Christopher Taylor

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  Early in the 20th century, geographers devoted a lot of time attempting to draw boundaries around geographical regions. Their failure was a reminder of the impossibility of drawing sharp lines around areas which gradually merge into their neighbours. Mid Anglia comprises the new counties of Bedfordshire, Cambridgeshire and Northamptonshire; its prosperous acres also broadly correspond to those occupied by the ancient Saxon kingdom of the Middle Angles. As such, the region contains the best assemblage of Saxon churches in England; the college buildings of Cambridge; and many fine post-medieval buildings such as Wimpole Hall and Kirby Hall. Author Christopher Taylor, the eminent landscape historian, has written a fascinating account of Mid Anglia's formation and growth since prehistoric times. This volume is one of a series of four National Trust Histories which seeks to illuminate 'the' landscapes of today by looking at the natural and human influences which have forged their distinctive characters.

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  Cookbook Politics

  Kennan Ferguson

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  Cookbooks are not political in conventional ways. They neither proclaim, as do manifestos, nor do they forbid, as do laws. They do not command agreement, as do arguments, and their stipulations often lack specificity—cook "until browned." Yet, as repositories of human taste, cookbooks transmit specific blends of flavor, texture, and nutrition across space and time. Cookbooks both form and reflect who we are.Cookbook Politics argues that cookbooks highlight aspects of our lives we rarely recognize as political—taste, production, domesticity, collectivity, and imagination—and considers the ways in which cookbooks have or do politics, from the most overt to the most subtle. Cookbooks turn regional diversity into national unity, as Pellegrino Artusi's Science in the Kitchen and the Art of Eating Well did for Italy in 1891. Politically affiliated organizations compile and sell cookbooks—for example, the early United Nations published The World's Favorite Recipes. From the First Baptist Church of Midland, Tennessee's community cookbook, to Julia Child's Mastering the Art of French Cooking, to the Italian Futurists' proto-fascist guide to food preparation, Kennan Ferguson demonstrates how cookbooks mark desires and reveal social commitments: your table becomes a representation of who you are.

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  Artisan Sourdough Made Simple: A...

  Emilie Raffa

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  The Easy Way to Bake Bread at Home 
  All You Need Is Flour, Water and Salt to Get Started! 
  Many bakers speak of their sourdough starter as if it has a magical life of its own, so it can be intimidating to those new to the sourdough world; fortunately with Artisan Sourdough Made Simple, Emilie Raffa removes the fear and proves that baking with sourdough is easy, and can fit into even a working parent’s schedule! Any new baker is inevitably hit with question after question. Emilie has the answers. As a professionally trained chef and avid home baker, she uses her experience to guide readers through the science and art of sourdough. With step-by-step master recipe guides, readers learn how to create and care for their own starters, plus they get more than 60 unique recipes to bake a variety of breads that suit their every need. Sample specialty recipes include Roasted Garlic and Rosemary Bread, Golden Sesame Semolina Bread, Blistered Asiago Rolls with Sweet Apples and Rosemary, No-Knead Tomato Basil Focaccia, Make-Ahead Stuffed Spinach and Artichoke Dip Braid and Raspberry Gingersnap Twist. 
  With the continuing popularity of the whole foods movement, home cooks are returning to the ancient practice of bread baking, and sourdough is rising to the forefront. Through fermentation, sourdough bread is easier on digestion―often enough for people who are sensitive to gluten―and healthier. Artisan Sourdough Made Simple gives everyone the knowledge and confidence to join the fun, from their first rustic loaf to beyond. This book has 65 recipes.

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  A Delicious Way to Earn a Living...

  Michael Bateman

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  “A great journalist, passionate about food” (Gordon Ramsay).   Michael Bateman was the father of modern food journalism. He began writing about food in England during the 1960s, when the average British culinary experience was limited to fish and chips. At the time, it was a subject national newspapers scarcely bothered with.   Among other accomplishments, he was the first journalist to write detailed exposés on issues such as food additives. His wit, humor, erudition, and passion for his subject poured off the pages week after week as he researched his articles, often disappearing for days if not weeks to cover every possible angle and talk to every expert. Eventually he became a prominent editor—and nurtured food writers of the next generation, such as Sophie Grigson and Oz Clarke.   This collection includes some of his best work, spanning several decades—on topics as wide-ranging as Australian cuisine; veganism; food marketing; French wine; and Coca-Cola.

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