My Dinner Of Herbs

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My Dinner Of Herbs

Author : Efrem Zimbalist
ISBN : UOM:39015059981111
Genre : Biography & Autobiography
File Size : 62.84 MB
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"Zimbalist's memoir abounds in anecdotes about show business, family, and travels in the United States and abroad. But what most distinguishes this book is that, whatever the topic, Zimbalist writes with exceptional clarity, grace, precision and sincerity. There are no ghosts hovering over his narrative."--BOOK JACKET.
Category: Biography & Autobiography

A Dinner Of Herbs

Author : Catherine Cookson
ISBN : 0552147907
Genre : Fiction
File Size : 54.4 MB
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Category: Fiction

Better A Dinner Of Herbs

Author : Byron Herbert Reece
ISBN : 0820314897
Genre : Fiction
File Size : 34.47 MB
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First published in 1950, Better a Dinner of Herbs is a compellingly dramatic tale of twisted, often violent human relationships. Taking its title from a biblical passage dealing with the power of love and hate within a household, the novel counterbalances its grim narrative with a poetic prose that evokes a reverence for the rhythm of the seasons and the continuity of life. Byron Herbert Reece situates the story in the isolated hills of the agrarian South where he spent most of his life, but it could have occurred in any rural setting at any time. An unmarried girl dies in childbirth. Her brother, swearing revenge on the father of the child, sells the family farm and turns toward the open world with his nephew. In search of a wife and a different livelihood, he chances to encounter his enemy. An intentional act of brutality symbolizes an end to his passion and summons him again away from all that he cherishes. Born at the foot of Blood Mountain in north Georgia and reared in the isolated mountain area near Blairsville, Byron Herbert Reece (1917-1958) was the author of four volumes of poetry and two novels that are tied deeply to the spirit and traditions of Appalachia. Journalist Bill Shipp has called Reece "perhaps the greatest balladeer of the Appalachians." His first volume of poems was published in 1945 to wide critical acclaim, and the publication of his remaining work brought him recognition far beyond north Georgia.
Category: Fiction

I Want My Dinner Now

Author : Renee Pottle
ISBN : 0976013711
Genre : Cooking
File Size : 58.56 MB
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A perfect mix of old-fashioned favorites and creative new entrees sure to become part of your family'ss everyday repertoire. Most dishes are low fat and salt and use fresh and pre-packaged, but not highly processed ingredients. Preparation is so quick and
Category: Cooking

A Dinner Of Herbs

Author : Nancy Barr Mavity
ISBN : UCAL:$B273218
Genre : Mothers and daughters
File Size : 58.78 MB
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Category: Mothers and daughters

The Physiology Of Taste

Author : Jean Anthelme Brillat-Savarin
ISBN : 9780486143026
Genre : Cooking
File Size : 70.8 MB
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This 1825 classic on the joys of food and drink, written in a charming personal and anecdotal style, features witty meditations on the senses and a hundred other engaging topics. 41 illustrations.
Category: Cooking

A Dinner Of Herbs

Author : Algernon Gissing
ISBN : UIUC:30112045854947
Genre :
File Size : 54.70 MB
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The Quest Of The Simple Life

Author : William J. Dawson
ISBN : 9783847208266
Genre : Fiction
File Size : 25.95 MB
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This book is part of the TREDITION CLASSICS series. The creators of this series are united by passion for literature and driven by the intention of making all public domain books available in printed format again - worldwide. At tredition we believe that a great book never goes out of style. Several mostly non-profit literature projects provide content to tredition. To support their good work, tredition donates a portion of the proceeds from each sold copy. As a reader of a TREDITION CLASSICS book, you support our mission to save many of the amazing works of world literature from oblivion.
Category: Fiction

Hollywood Dish

Author : Akasha Richmond
ISBN : 1440628149
Genre : Cooking
File Size : 90.95 MB
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Hollywood's celebrities expect only the best—especially when it comes to food. That's why they turn to Akasha Richmond, Hollywood's favorite healthy chef. In Hollywood Dish, Akasha brings her A-list menus to the rest of us. She offers more than 150 recipes from her favorite experiences as a chef and caterer, including theme parties and holiday dinners for some of today's top stars and parties for MTV awards shows, the Sundance Film Festival, and the Grammy Awards. Mouthwatering but surprisingly simple recipes include Cinnamon French Toast with Pomegranate-Cherry Compote, Wild Salmon and Artichoke Salad with Green Tea Ranch Dressing, Pumpkin Seed Crusted Cod with White Peach Salsa, Short Ribs Braised with Chinese Flavors, Crispy Fruit Crumble, and Sundance Chocolate Torte-all deliver fresh, authentic flavor and are made with wholesome, tasty ingredients. But Akasha offers more than just recipes. She is the authority on Hollywood's long—standing tradition of healthy eating. From the early health-food pioneers to today's healthy—living trailblazers, she weaves a fascinating history of food trends, stars, and events that have made Hollywood the health capital of the world. With each recipe, she shares the nutritious culinary habits of the stars of the silver screen, including Greta Garbo, Cary Grant, and Gloria Swanson, as well as today's hottest celebrities, like Madonna, Tom Cruise, and Tobey Maguire. Now you, too, have the chef to Hollywood's A-list at your disposal. To create chic, healthy, delicious food, all you need is Akasha Richmond's Hollywood Dish.
Category: Cooking

Harper S Bazaar

Author :
ISBN : UOM:39015014703261
Genre : Dressmaking
File Size : 23.61 MB
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Category: Dressmaking

Genius

Author : George Washington Bethune
ISBN : HARVARD:HWJSVT
Genre : Psychology
File Size : 63.75 MB
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Category: Psychology

Deliver Me From My Enemies

Author : Sharon Oliver
ISBN : 9781622861156
Genre : Fiction
File Size : 49.18 MB
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Charlotte Morley's visit with her grandparents is about to wind down, but not before she starts receiving a series of letters from her aunt, who is in prison for murder and ready to tell it all. Helping her sift through the startling letters is Hiawatha, an old childhood buddy and the son of the wisecracking Sista Jones. Before long, Charlotte discovers a few skeletons in the family's closet and learns that sometimes dead men do tell tales. Follow Charlotte as she, along with a host of family and friends, works through zany situations, shattering revelations and searching for forgiveness. How can a book filled with sad social issues be so hilariously entertaining? Simple: Such is life. And such is the power of God's mercy and grace to get through.
Category: Fiction

The Mystery Of Herbs And Spices

Author : James Moseley
ISBN : 9781599268644
Genre : Cooking
File Size : 82.44 MB
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The Mystery of Herbs and Spices offers 53 tell-all biographies of celebrated spices and herbs. Tales of war, sex, greed, hedonism, cunning, exploration and adventure reveal how mankind turned the mere need for nourishment into the exaltation of culinary arts. Is it a spice or herb? Where does it come from and what causes its taste? What legends or scandals embellish it? To what curious uses has it been put? How can you use it today? Neither a cookbook nor dry scholarship, the book employs anecdotes and humor to demystify the use and character of every spice or herb. Sample chapters from The Mystery of Herbs and Spices follow. INTRODUCTION ?Better is a dinner of herbs where love is, than a fatted calf with hatred.? ? Proverbs 15:17 Herbs and spices. They impart glory to food, and variety to life. They are what separate the mere cook from the gourmet. But they can be confusing. What is the difference between a herb and a spice? What foods do they go with? And don?t you feel silly, not knowing if you are supposed to say ?herb? or ?erb?? You might think a gourmet, who understands such things, is a sort of wizard ? that?s what people thought in the Middle Ages, when users of herbal medicines were accused of witchcraft and burnt! But to people who grow up in India or Thailand, exotic spices are common. They use a wealth of seasonings as casually as we scatter ketchup and pepper. Cooking with cardamom or cumin might seem a mystery of subtle kitchens, but did you know that ordinary pepper was once precious and rare? If you lived in Europe seven hundred years ago, you could pay your rent or taxes in peppercorns, counting them out like coins. You could have bought a horse for a pound of saffron; a pound of ginger would get you a cow; and a pound of nutmeg was worth seven fat oxen. If you were an exceptionally lucky bride, your father might give you peppercorns as a dowry. Now consider how casually we dash a bit of pepper over a fried egg today! Like anything else, herbs and spices are easy to use when you are familiar with them. But, like nothing else, the story of spices is laced with adventure. Ferdinand Magellan launched the first voyage around our planet. By the time he reached the Pacific Ocean, he had been out of touch with civilization for a year. Sailing from the west coast of South America, he headed out onto a briny desert of burning glass. He had no maps. He had no radio. He had ridiculously small and leaky ships. He was going where no one had ever gone before. The hissing swells of the Pacific would take him four frightening months to cross, without laying eyes once on land. There would be nothing like this adventure for another five hundred years ? not until our exploration of space. Magellan died out there in the unknown. Only eighteen of his 237 sailors straggled back to Spain. What did they have to show for it? Silver? Gold? Scientific discoveries? No?nutmegs and cloves! Twenty-six tons of them ? enough to pay for the entire cost of the voyage and make a profit of 500 gold ducats for every shareholder. No one doubted for one second that the whole adventure had been worth it! Spices. They enhance our food. That?s all. But, since the human race began to dream, the story of spices has enchanted our fantasy as well. Where do they come from? Why are they so enticing? In what new ways can we use them? This is a book of discovery. Unfurl your sails, like Magellan, and follow the fragrance of spices and herbs to their source, gather their lore, and let them not only season your cooking, but enrich your enjoyment of life. PETER PIPER If Peter Piper picked a peck of pickled peppers, How many pickled peppers did Peter Piper pick? It might seem funny now, but it wasn?t funny at the time. Pierre Poivre of Lyons, France, otherwise known as Peter Pepper or Peter Piper, was a real person. Born in 1719, he started his career as a Christian missionary, and founded a bank in Vietnam. In 1766 he became Governor of Isle de France (Mauritius), the French colony far off the southeast coast of Africa. The eponymous tongue-twister made fun of the Pierre?s hare-brained schemes. On his lovely but lonely tropical island, far from the glitter of Paris, Peter Piper watched Dutch ships freighting precious cargoes of cloves, nutmeg, and cinnamon right under his nose from the Far East to Amsterdam. The spice trade created fabulous wealth. Spices were cheap to grow. They were compact and lightweight, so that huge loads could be crammed into a ship?s hold. Prices in Europe were high, so that an Indiaman could realize a 4,000 per cent profit in a single voyage! No other cargo could compare. Now why, thought Peter Piper, couldn?t those spices be grown in his colony? Of course, the Dutch wouldn?t just hand them over. But if one could sneak into the Dutch colony of Indonesia and smuggle out a seedling or two ? what wealth for France! What gloire for Pierre Poivre! And he did it. In 1769, Governor Poivre equipped two fast ships that slipped through the Dutch blockade into a lonely harbor on the island of Jibby in the Moluccas. The French expedition persuaded the local rajah to sell sixty clove plants. The Dutch found out, but could not outsail the swift French corsairs. Two of the pilfered trees bore fruit in 1775. In 1776, Peter Piper presented the first French-grown cloves to His Christian Majesty, King Louis XVI. Cloves were planted in the other French colonies of Reunion, Cayenne, and Martinique. But historical events foiled Peter?s Piper?s plan for a new French monopoly. Napoleon occupied Holland in 1800. In a counter-move, France?s enemy, England, seized the Dutch colonies in the East. They sent clove and nutmeg plants to the British colonies of Malacca and Ceylon, to the West Indian islands of St. Vincent, Trinidad, Grenada, and, in Africa, to Zanzibar, which became the most important source of cloves on earth, even to this day. So the greatest harvest of Peter Piper?s pilfered plants came long after he left Mauritius in 1776. And what glory did Peter Piper get? An inaccurate nursery rhyme about picking pickled peppers! CINNAMON AND CASSIA The Greeks thought that cassia, cinnamon?s cousin, was collected from a swamp infested by giant, shrieking bats. Cinnamon is probably the oldest spice known to man. Twenty-five centuries before Christ, Pharaoh Sankhare sent a sailing expedition down the African Coast looking for it. And Moses used cinnamon to make the anointing oil of Hebrew worship. Herodotus wrote that somewhere near the fabled city of Nosa in Arabia, giant birds made nests of cinnamon sticks. Cinnamon harvesters would lay carcasses of donkeys and oxen out for the birds, who would swoop down and carry the meat up to their nests. The weight of these carcasses would snap bits off the nests, and the cinnamon hunters would gather the scattered cinnamon quills below. The Greeks also thought that cassia, cinnamon?s cousin, was collected from a swamp infested by giant, shrieking bats. Tragically, neither story was true. Arab merchants spread these tall tales to keep their sources of cinnamon secret, for Europeans dreamed of finding the source of this spice. Diodorus, the Sicilian historian who flourished in 50 BC, wrote tantalizingly that there was so much cinnamon in Arabia that Bedouins used it for campfires! Although both cinnamon and its close cousin, cassia, are mentioned often in the Bible, neither ever grew in the Holy Lands. From the faraway tropics of Asia, daring Indonesian sailors followed seasonal winds, called monsoons, to the coast of Africa. Their cinnamon cargo was freighted by Arab sailors up to the Red Sea, or carted by land caravans through Kenya, 2,000 miles along the Nile, until it reached the Mediterranean shores. Cassia, which is so like cinnamon but grows in China, was packed along the famous Silk Route, from South China, through the Gobi Desert, over the Himalayas, and to Antioch, Syr
Category: Cooking

The Green Mountain Boys

Author : Daniel Pierce Thompson
ISBN : OSU:32435056829989
Genre : American literature
File Size : 36.54 MB
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Category: American literature