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Cross Creek Cookery by Marjorie Kinnan Rawlings Pdf
A companion to Rawlings' Cross Creek--the author's account of her life in a small Florida hamlet--this collection of traditional Southern recipes is spiced with delightful anecdotes and lore. "One of the best and most concentrated and most authentic books on Southern cooking".--Craig Claiborne. Illustrations.
'The Yearling' is a dramatic novel written by Marjorie Kinnan Rawlings. It won the 1939 Pulitzer Prize for the Novel. The story follows the life of Young Jody Baxter, who lives with his parents, Ora and Ezra "Penny" Baxter, on a small farm in the backwoods of central Florida in the 1870s. His parents had six other children before him, but they died in infancy. His mother has difficulty bonding with the boy. Jody loves the outdoors and his family. He has wanted a pet for as long as he can remember, but his mother says that they barely have enough food to feed themselves, let alone a pet.
From the literary iconic author of The Yearling comes an enchanting tale that transcends decades and generations. The Great Depression has hit, and Calpurnia and her family do not have enough. Not enough money, not enough food, not enough fish for Daddy to sell at the market. With the aid of a wise forest friend, Calpurnia discovers a secret river that provides an abundance of fish, which her community desperately needs. But when she returns the next day for more, she learns there is an important distinction between need and greed. Set during a time of want, The Secret River overflows with riches: marvelous language, mystical happenings, and wondrous, awe-inspiring artwork from legendary team Leo and Diane Dillon that brims with symbolism. Both timely and timeless, this lavish picture book is a classic in the making.
A perfect and irresistible idea: A cookbook filled with delicious, healthful recipes created for everyone on a tight budget. While studying food policy as a master’s candidate at NYU, Leanne Brown asked a simple yet critical question: How well can a person eat on the $4 a day given by SNAP, the U.S. government’s Supplemental Nutrition Assistance Program informally known as food stamps? The answer is surprisingly well: Broiled Tilapia with Lime, Spicy Pulled Pork, Green Chile and Cheddar Quesadillas, Vegetable Jambalaya, Beet and Chickpea Salad—even desserts like Coconut Chocolate Cookies and Peach Coffee Cake. In addition to creating nutritious recipes that maximize every ingredient and use economical cooking methods, Ms. Brown gives tips on shopping; on creating pantry basics; on mastering certain staples—pizza dough, flour tortillas—and saucy extras that make everything taste better, like spice oil and tzatziki; and how to make fundamentally smart, healthful food choices. The idea for Good and Cheap is already proving itself. The author launched a Kickstarter campaign to self-publish and fund the buy one/give one model. Hundreds of thousands of viewers watched her video and donated $145,000, and national media are paying attention. Even high-profile chefs and food writers have taken note—like Mark Bittman, who retweeted the link to the campaign; Francis Lam, who called it “Terrific!”; and Michael Pollan, who cited it as a “cool kickstarter.” In the same way that TOMS turned inexpensive, stylish shoes into a larger do-good movement, Good and Cheap is poised to become a cookbook that every food lover with a conscience will embrace.
A fascinating (and mouthwatering!) look at the wonderful food and drink produced by monks and nuns in America, Belgium, France, and Germany. Part travel guide, part cookbook, A Taste of Heaven is a delightful survey of the fine food and drink made by Catholic religious orders in America, Belgium, France, and Germany. From positively scrumptious beer and cheese to some of the richest chocolate on earth, the treats presented in this book are heavenly indeed, and author Madeline Scherb beautifully captures the heart and spirit of the holy work that goes into producing them. With vivid descriptions of the monasteries, their fascinating histories, and helpful advice for travelers on getting there and getting the most out of their visit, this book will serve as an invaluable guide. A Taste of Heaven also contains more than thirty recipes from notable chefs that incorporate the products found at these monasteries, as well as a helpful guide to buying and ordering these delectable ingredients if you are unable to travel to the monasteries themselves. Recipes include such delights as: * Flamiche (a Belgian version of quiche that uses Postel cheese from the Postel Abbey in Belgium) from chef and food columnist Sandy D'Amato * Brownies à la Mode with Trappistine Caramel Sauce (uses caramel from Our Lady of the Mississippi Abbey, Iowa) * Blackberry Cabernet Sorbet (made with Pinot Noir from St. Hildegard Abbey near Rudesheim, Germany) from Ciao Bella Gelateria in Grand Central Terminal, New York City Featuring lovely original black-and-white illustrations that perfectly capture the tranquil atmosphere of the monasteries, A Taste of Heaven is a treasure for anyone who loves spirited food, drink, and travel.
DigiCat Publishing presents to you this special edition of "The Sojourner" by Marjorie Kinnan Rawlings. DigiCat Publishing considers every written word to be a legacy of humankind. Every DigiCat book has been carefully reproduced for republishing in a new modern format. The books are available in print, as well as ebooks. DigiCat hopes you will treat this work with the acknowledgment and passion it deserves as a classic of world literature.
A kitchen classic for over 35 years, and hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible which food lovers and professional chefs worldwide turn to for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. For its twentieth anniversary, Harold McGee prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment. On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped birth the inventive culinary movement known as "molecular gastronomy." Though other books have been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques. Among the major themes addressed throughout the new edition are: · Traditional and modern methods of food production and their influences on food quality · The great diversity of methods by which people in different places and times have prepared the same ingredients · Tips for selecting the best ingredients and preparing them successfully · The particular substances that give foods their flavors, and that give us pleasure · Our evolving knowledge of the health benefits and risks of foods On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.
A comprehensive and engaging biography of Marjorie Kinnan Rawlings, Pulitzer Prize–winning author of the beloved classic The Yearling. Washington, DC, born and Wisconsin educated, Marjorie Kinnan Rawlings was an unlikely author of a coming-of-age novel about a poor central Florida child and his pet fawn—much less one that has become synonymous with Florida literature writ large. Rawlings was a tough, ambitious, and independent woman who refused the conventions of her early-twentieth-century upbringing. Determined to forge a literary career beyond those limitations, she found her voice in the remote, hardscrabble life of Cross Creek, Florida. There, Rawlings purchased a commercial orange grove and discovered a fascinating world out of which to write—and a dialect of the poor, swampland community that the literary world had yet to hear. She employed her sensitive eye, sharp ear for dialogue, and philosophical spirit to bring to life this unknown corner of America in vivid, tender detail, a feat that earned her the Pulitzer Prize in 1938. Her accomplishments came at a price: a failed first marriage, financial instability, a contentious libel suit, alcoholism, and physical and emotional upheaval. With intimate access to Rawlings’s correspondence and revealing early writings, Ann McCutchan uncovers a larger-than-life woman who writes passionately and with verve, whose emotions change on a dime, and who drinks to excess, smokes, swears, and even occasionally joins in on an alligator hunt. The Life She Wished to Live paints a lively portrait of Rawlings, her contemporaries—including her legendary editor, Maxwell Perkins, and friends Zora Neale Hurston, Ernest Hemingway, and F. Scott Fitzgerald—and the Florida landscape and people that inspired her.
ZonePerfect Cooking Made Easy by Gloria Bakst,Mary Goodbody Pdf
This book features 150 recipes from Gloria Bakst, whose work as the cooking and lifestyle expert at ZonePerfect Nutrition appears in the "Cooking with Gloria" section of ZonePerfect's well-traveled website.
