Totally Cookies Cookbook
Author: Helene Siegel
Totally Cookies is a delightful addition to the Totally cookbook library. So fill your kitchen with the comforting aromas of freshly baked cookies and snuggle up with this die-cut delight of delicious cookie recipes. Enjoy!
World of Cookbooks
This is a buy you can't beat.Wonderfully inventive recipes---easy to make, very flavorful, and innovatively original, rather than a mere rehash.
New interesting textbook: Clinical Supervision in Alcohol and Drug Abuse Counseling or Healing Presence
Food in the United States, 1820s-1890
Author: Susan Williams
The period from the 1820s to 1890 was one of invention, new trends, and growth in the American food culture. Inventions included the potato chip and Coca-Cola. Patents were taken out for the tin can, canning jars, and condensed milk. Vegetarianism was promulgated. Factories and mills such as Pillsbury came into being, as did Quaker Oats and other icons of American food. This volume describes the beginnings of many familiar mainstays of our daily life and consumer culture. It chronicles the shift from farming to agribusiness. Cookbooks proliferated and readers will trace the modernization of cooking, from the hearth to the stove, and the availability of refrigeration. Regional foodways are covered, as are how various classes ate at home or away. A final chapter covers the diet fads, which were similar to those being touted today.
Shelley Brown - Library Journal
Williams (American history, Fitchburg State Coll.) illustrates the impact that technological changes and inventions have had on the American home cook from 1820 to 1890. From apple peelers to the advent of the stove industry and the transport of foodstuffs on rail lines, American food preparation, service, and consumption was transformed. This book, part of the "Food in American History" series, will benefit high school students and general readers looking for a simply written overview and comprehensive introduction to the subject. The selected bibliography provides directions for further reading, and one can consult the index for specific foodstuffs or cooking devices. Strangely, "stove" was listed under "cookstove" and not cross-referenced later on in the index. On the whole, this work's concentration on the broad areas of foodstuffs, preparation, regional foods, eating habits, and dietary and nutritional concepts makes it a well-focused look at the subject. Libraries with similar books would do well to add it if they could benefit from a title that could be used by YAs. Recommended for medium and larger public libraries.
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