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  The US Army Cooks' Manual -...

  R. Sheppard

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  This compendium of US Army cooking manuals features recipes, camp cooking tips, and more from the Revolutionary War to WWI.   This collection of excerpts from US Army cooking manuals illustrates how America fed its troops from the late eighteenth century to the early twentieth, offering a glimpse of what daily life was like for those preparing and consuming the rations. With an introduction explaining the historical background, this is a fascinating and fun exploration of American army cooking, with a dash of inspiration for feeding your own army!   Beginning with a manual from 1775, you will learn how the Continental Congress kept its Patriot forces fed. A manual from 1896 prepares Army cooks for any eventuality—whether in the garrison, in the field, or on the march—with instructions on everything from butchery and preserving meat to organizing food service and cleaning utensils. Along with classic American fare such as chowder, hash, and pancakes, it also includes recipes for Crimean kebabs, Turkish pilau, and tamales.   In contrast, a 1916 manual offers a detailed consideration of nutrition and what must be one of the first calorie counters. Instructions are given on how to assemble a field range in a trench or on a train. Among the more unusual recipes are head cheese—meat stew made from scraps—and pickled pigsfeet. Later manuals produced during WWI include baking recipes for breads and cakes, as well as how to cook dehydrated products.   “Culinary and military historians will equally find this a valuable resource.” —Booklist

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  Field Peas to Foie Gras -...

  Jennifer Hill Booker

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  The acclaimed chef shares more than 100 recipes plus techniques and personal anecdotes drawn from her Southern roots and Parisian training. 
   
  Chef and culinary arts instructor Jennifer Hill Booker grew up on her family’s Mississippi farm before attending the prestigious Le Cordon Bleu in Paris, France. The dishes featured in Field Peas to Foie Gras celebrate the differences between these two types of cuisine while skillfully playing on their similarities, including the use of every part of a pig to flavor soups, stews, salads, and greens; a shared preference for local, farm-raised ingredients; and the technique of braising meats such as venison or rabbit with wine. 
   
  Booker offers instructions on everything from canning and preserving to rendering lard, cleaning greens, and preparing the perfect Thanksgiving turkey. Enjoy savory Southern favorites such as Tomato and Okra Gravy and Glazed Turnips with Pearl Onions and Brown Butter. Feast on a variety of pork recipes, including Fresh Pork Sausage, and poultry and game dishes such as Hickory-Smoked Chicken Croquettes and Venison Stew. Also included are dessert like the Apple, Peach, and Pecan Galette; and unique cocktail recipes like Pomegranate Brandy and Winter Pear Wine.

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  The Ultimate Guide to Eating for...

  Denny Waxman, Susan Waxman

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  With modern healthy diets constantly flip-flopping on what foods to eat and focusing on restricting calories, individuals can be left confused, defeated, and unsatisfied. This new book from acclaimed macrobiotic health and nutritional experts Denny and Susan Waxman leaves all negativity behind and brings to light a positive outlook on building one healthy habit at a time. Listeners will find healthy living easier than ever by learning how to apply these principles into a broad range of modern lifestyles and by being able to do so at their own pace. With new recipes from Susan Waxman, this book clears up misinformation about food, which allows you to better understand how to achieve your best physical, spiritual, and mental health. The Ultimate Guide to Eating for Longevity is not a diet fad; it's a nutritional guide based on the world's longest-standing civilizations, civilizations which have changed very little over time and have proven that it’s possible to live a long, healthy life.

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  Cook School - More than 50 fun...

  Amanda Grant

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  "Cook School is a practical and inspiring cookery book for young children. Parents will be thrilled by the skills their children will develop." Marguerite Patten, CBE Children's reading books, toys and games are often targeted at specific age groups, and this new book by 'one of the country's leading children's food educators', Amanda Grant teaches core cooking skills designed for children aged 3-5 years, 5-7 years and 7-10 years. Each skill is presented at the stage when a child's development, self-confidence and independence are ready. With plenty of step-by-step photographs for children to follow and easy, tasty and fun recipes that they will love to learn, this is an invaluable book for parents to help teach their kids practical kitchen skills that will remain useful throughout life. As well as explaining hygiene and kitchen safety, there are more than 50 recipes specially suited to particular age groups. Amanda Grant is a food writer, broadcaster and mother of three young children. She has written many books, mostly specializing in children's food and nutrition including Healthy Lunchboxes for Kids and Grow It, Cook It with Kids, both published by Ryland Peters & Small. She adapted and wrote the recipes for The Silver Spoon for Children (published by Phaidon). She is the food expert for Sainsbury's Little Ones magazine and writes for several other publications. Amanda is on the committee for the first ever dedicated Children's Food Festival and travels the country teaching children about good food and nutrition. Her television credits include her own series Power Food and BBC2's Food and Drink. To keep up to date with Amanda's news, take a look at www.amandagrant.com

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  Savory Bites From Your Cake Pop...

  Heather Torrone

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  Seventy-five fast, fun finger foods perfect for parties, movie-time munchies, kids’ meals, breakfast bites, and delightful dinners. You love your cake pop maker for baking dessert on a stick, but it’s also ideal for creating bite-size versions of your favorite dishes. In under five minutes, you can cook palate-pleasing pop-in-your-mouth morsels that are hot and spicy, crispy, and salty, or fresh and filling:• Eggs Benedict Bites• Chocolate Croissant Pops• Jalapeño Poppers• Spinach-Artichoke Cheese Pops• Chicken Cordon Bleu• Lobster-Shrimp Risotto Bites• Shepherd’s Pie• Flank Steak Fajitas• Black Bean Quesadilla Pops• Monte Cristo Bites Reinventing your favorite appliance to make treats that go way beyond sweets, Savory Bites from Your Cake Pop Maker offers recipes for whipping up mouthwatering appetizers, handheld sides and creative entrees. The book’s step-by-step directions and eye-popping photos show how easy it is to make any meal fun and festive. It offers one-of-a-kind recipes that are perfect for everything from impressing party guests and providing movie-time bites to delighting kids at lunch and livening up dinner.

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  Stalking the Wild Asparagus

  Euell Gibbons

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  Fifty years ago, an unknown writer named Euell Gibbons (1911–1975) presented a book on gathering wild foods to the New York publisher David McKay Co. Together, they settled on the title, Stalking the Wild Asparagus. No one expected that this iconic title would become part of the American language, nor did they anticipate the revival of interest in natural food and in environmental preservation in which this book played a major role. Euell Gibbons became an unlikely celebrity and made many television appearances. Stalking the Wild Asparagus has sold the better part of half a million copies since the original publication, and has been continuously in print since 1962. Euell Gibbons was one of the few people in this country to devote a considerable part of his life to the adventure of living off the land. He sought out wild plants all over North America, and turned ordinary fruits and vegetable into delicious dishes. His book includes recipes for vegetable and casserole dishes, breads, cakes, muffins, and twenty different pies. It also includes jellies, jams, teas, wines, and how to sweeten them with wild honey or homemade maple syrup. This brand-new audio edition is wonderfully narrated by Douglas James. ©1962 Euell Gibbons (P)

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