Other books that might interest you

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  Hammond's Candies - History...

  Mary "Corky" Treacy Thompsopn

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  A history of the Denver-based candy company. In 1920, Carl T. Hammond founded his company with a commitment to quality. He single-handedly developed recipes, sold candy and handled everything else required to run the small operation. Nearly a century after that humble beginning, Hammond’s Candies still clings to that original vision, creating prized confections by hand. The Mitchell Sweet, first introduced in the 1930s, is still a top seller, and visitors touring the factory can view the original machinery being used in production. Author Corky Thompson traces the history and growth of this family-owned company from 1920 until its sale at the end of the twentieth century and follows its transition under new ownership to the present time.

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  Skewered

  Marcus Bawdon

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  Over 60 recipes for skewered food to cook on open fires, barbecues and grills.

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  Lunch Lessons - Changing the Way...

  Ann Cooper, Lisa Holmes

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  Remember how simple school lunches used to be? You'd have something from every major food group, run around the playground for a while, and you looked and felt fine. But today it's not so simple. Schools are actually feeding the American crisis of childhood obesity and malnutrition. Most cafeterias serve a veritable buffet of processed, fried, and sugary foods, and although many schools have attempted to improve, they are still not measuring up: 78 percent of the school lunch programs in America do not meet the USDA's nutritional guidelines.Chef Ann Cooper has emerged as one of the nation's most influential and most respected advocates for changing how our kids eat. In fact, she is something of a renegade lunch lady, minus the hairnet and scooper of mashed potatoes. Ann has worked to transform cafeterias into culinary classrooms. In Lunch Lessons, she and Lisa Holmes spell out how parents and school employees can help instill healthy habits in children.They explain the basics of good childhood nutrition and suggest dozens of tasty, home-tested recipes for breakfast, lunch, and snacks. The pages are also packed with recommendations on how to eliminate potential hazards from the home, bring gardening and composting into daily life, and how to support businesses that provide local, organic food.Yet learning about nutrition and changing the way you run your home will not cure the plague of obesity and poor health for this generation of children. Only parental activism can spark widespread change. With inspirational examples and analysis, Lunch Lessons is more than just a recipe book&#8212it gives readers the tools to transform the way children everywhere interact with food.

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  Brunswick Stew - A Virginia...

  Joseph R. Haynes

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  An award-winning barbecue cook serves up generous helpings of culinary history and lore, along with authentic recipes for this famous Southern dish.   With roots in Native American, African and European cooking traditions, Brunswick stew developed in colonial- and Federal-era Virginia, when squirrel was a necessary ingredient. By the nineteenth century, the mouthwatering delicacy had become an important part of politicking, celebrating and family gatherings. At the same time, it spread beyond Virginia, following barbecue culture into the Carolinas, Georgia, Tennessee and Kentucky.   Drawing on historical and contemporary sources, author and Brunswick stew expert Joe Haynes entertains with barbecue stew history, legend and lore, complete with authentic recipes.

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  Healthy Meals for Less -...

  Jonni McCoy

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  In this easy-to-use, make-it-from-scratch cookbook, Jonni McCoy, the original Miserly Mom, demonstrates that inexpensive meals can be both nutritious and mouth-watering.  She offers proof that living well without spending is doable.  Originally published as Miserly Meals, every recipe includes the price per serving and a nutritional analysis.  Kitchen tips are an added bonus with every recipe.  Simple soups, slow-cook dishes, breakfast ideas, vegetarian options, snacks, gifts from the kitchen, and more will make this the busy mom's most-used cookbook.

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  Huckleberry - Stories Secrets...

  Zoe Nathan, Josh Loeb, Laurel...

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  “Filled with entertaining behind-the-scenes stories and technical tips . . . this cookbook will thrill meticulous bakers and Huckleberry's devotees” (Library Journal). “Everything in generosity” is the motto of Zoe Nathan, the big-hearted baker behind Santa Monica’s favorite neighborhood bakery and breakfast spot, Huckleberry Bakery & Café. This irresistible cookbook collects more than 115 of Huckleberry’s recipes and more than 150 color photographs, including how-to sequences for mastering basics such as flaky dough and lining a cake pan.  Huckleberry’s recipes span from sweet (rustic cakes, muffins, and scones) to savory (hot cereals, biscuits, and quiche). True to the healthful spirit of Los Angeles, these recipes feature whole-grain flours, sesame and flax seeds, fresh fruits and vegetables, natural sugars, and gluten-free and vegan options—and they always lead with deliciousness.  For bakers and all-day brunchers, Huckleberry will become the cookbook to reach for whenever the craving for big flavor strikes.

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