Bücher veröffentlicht von Brick Tower Press

About the Book:Morton and Preston, both experienced herb gardeners, present a unique collection of recipes suited for every palate. This collection uses commonly grown and easily accessible garden herbs found throughout American folklore from the Pilgrims to modern times. In 1796, Amelia Simmons wrote, in the First American Cookbook, "Garlicks, tho' used by the French, are better adapted to the use of medicine than cooking." How tastes have changed in 200 years! From Sage and Raisin Scones to Zucchini Pickles, every herb has its day.Jane Wilson Morton has been cultivating and cooking with fresh herbs for over 20 years. A certified Home Economist, Jane was the Culinary Arts Coordinator for the Great Neck Adult Program, an adjunct lecturer at Queens College, and the writer and producer of educational filmstrips. She studied with Giuliano Bugialli in Italy, Simone Beck in France, Bruno Ellmer at the Culinary Institute of America in Hyde Park, New York, and others in New York City, California, and Thailand. Jane attended Skidmore College and holds BA and MS degrees from Queens College, New York. Marianne K. Preston was a cooking instructor, food writer, and restaurant reviewer. She was a proprietor of a gourmet shop, The Amateur Gourmet, from 1974 to 1978, and then went on to teach and to write about food for many publications, including Long Island Monthly, Hampton Magazine, Community Newspapers, and Boulevard Magazine where she was food editor. Her food column byline was Cuisine Avec Panache.

If you know anyone who likes chocolate or perhaps you care to try some yourself, this book has it all. Rogers begins her prose by telling us about the history of chocolate, or how this New World taste traveled around the globe. From its origins as an early colonial commodity to chocolate bars for US soldiers during Operation Desert Storm, Rogers takes you and your taste buds through an array of aromatic delights. From Old-Fashioned Steamed Chocolate Pudding to Chocolate Covered Peanut Butter Balls (they melt in your mouth), everyone who has ever appreciated chocolate must have this book.

Traditional Country Life recipes appeal to the cook in all of us - recipes like grandma used to make, but with modern techniques, styles, clear step-by-step directions, and all natural ingredients. We have taken care to prepare basic, home­spun, down-to-earth recipes, elegant in their simplicity and presentation, mouthwatering and delightful, uniquely American.We have made every effort to preserve the integrity of the original recipe, some of which derive from Native Americans and early settlers of our country. In those days, the terms "medium heat," "high heat," and "low heat" all meant the same thing: put the skillet on the fire and get the chickens out of the kitchen.For the cook who delights in the tastes of home, the American Chef's Companion contains over 90 recipes organized by topics including breads, soups, entrées, and desserts. We also include beverages, pickles, and preserves to provide authentic accents for the meals. The recipes chosen for this book are American folklore, researched on the farm, and presented here for the first time. If you never heard of Dixie punch, never knew how many potatoes go into potato bread, or want to make your own vanilla extract, this book is for you.

James S. Cusack has been helping people addicted to alcohol and drugs for over 35 years. A recovered alcoholic himself, he started on the road to recovery in 1952 working with Alcoholics Anonymous. By embracing the self-help philosophy used in 12-Step programs, Jim has been helping people recover to this day. Detox facilities didn't exist when Jim started his work, but armed with warmth and caring, he began touching people's lives. By hard work and some rehab training courses, Jim founded Glenacre Lodge that became one of the first rehab centers of its kind. Continuing the philosophy established by his work at Glenacre Lodge, Jim founded Veritas Villa, an internationally recognized model for the treatment of alcohol and drug dependency. Among the first to become a Credentialed Alcoholism Counselor (CAC), Jim helped establish New York State requirements for alcoholism counselors. He is married and still lives in his native state of New York.

Liz Clark was born and raised on a farm at the juncture of the Des Moines and Mississippi Rivers in Southeast Iowa. A graduate of Drake University in Des Moines, Iowa, Liz is a founding member of the Society for American Cuisine and the Heartland Food Society. A member of the International Association of Culinary Professionals and the American Institute of Wine and Food, Liz received a diploma in Cours Intensifs from La Varenne in Paris, studied at the Moulin de Mougin in France and the Cooking School at the Oriental Hotel in Bangkok, Thailand. The American Institute of Wine and Food featured Liz as one of the "Leading Chef's of the Mid West" in 1989. Besides this book, Liz has contributed to Barbara Grunes's Heartland Food Society Cookbook, Susan Herrmann Loomis's The Farmhouse Cookbook, and the James Beard Foundation's The James Beard Celebration, edited by Barbara Kafka. She currently operates a cooking school and a private, by-reservation-only, restaurant in a restored 1847 Italinate Villa-Style house on a bluff above the Mississippi River in Keokuk, Iowa. Jill Vorbeck, the "apple lady," peels, cores, and slices apples in a farm kitchen in central Illinois. She and her husband, Tom, began orcharding in 1977 after abandoning city careers as systems analysts. Today they grow over 200 varieties of apples, the best of the antique and modern, and operate Applesource - the mail order marketplace for specialty apples.

This entertaining book consists of a collection of light-hearted stories, each of which can be read and enjoyed on its own. The story begins in 1948 when Chaim Weizmann recruited the author in London to help what was then the Sieff Institute develop chemical research based on new optical instruments used during the war. The book explains Chaim Weizmann''s passion for research and his passion to help create the State of Israel. Jaffe explains what it was like to be working at the Institute (1948-1968), by recreating the atmosphere and spirit of the now famous scientific institution, during its crucial formative years. The history and present activities of the Weizmann Institute of Science are outlined in an Appendix.

Where the recent movie, "Chronicles of Narnia, the Lion, the Witch and the Wordrobe" begins in wartime London, this book continues the real-life adventure of an actual family caught in the middle of that conflict, threading through the events of World War II. This is a plain tale of a child evacuee escaping the London blitz - and perhaps worse, if the imminence of invasion by gloating shock troops of Nazi elite is taken into account. The author describes his journey on a Canadian-bound Atlantic convoy on a ship once commanded by his father who had been recalled to active duty. He describes the separation from his mother and life aboard ship with the German U-Boat campaign threatening the crew at every moment. The author arrives first in Boston and then travels to New Jersey to live with family friends the author''s father met in New York during the First World War. The story captures the innocence of a special period in American history caught between the Great Depression and Pearl Harbor where terrible military and political events raged unabated until US entry into World War II.In a world where national boundaries increasingly count for little more than lines on a map, its child population could also suffer evacuation to safer zones if a land war affected the country internally. For nothing now is beyond imagination in terms of terrorism in the name of culture, not a country. As a child evacuee to America in a global political climate not unlike the present, the author chose an option-he would avoid the horrors which ultimately proved the lot of Europe''s children had Britain not missed being overrun by a whisker.Visiting New York three weeks after "nine-eleven"; aware of the city''s spontaneous official and citizen response among numbing scenes, was to return to the London blitz, to the 1940s-even the smell was there. This is a story about courage and a family''s ultimate triumph.The author comes from a Welsh family whose origins are in farming, seafaring, and business. His father was a merchant captain and naval reservist who sailed in Atlantic convoys during World War II. Captain Cheek first went to sea as a cadet in a convoy to Russia in 1944 and his career in the Merchant Navy has taken him to the position of shipmaster. In his own words he has had the "thrill and pleasure of commanding 26 merchant ships under eight flags." Resident in Australia for fifteen years he was in Britain when contacted to take command of the ore carrier Tiger Bay. His first book, Legacies of Peril, is based on the tragic wreck of the Tiger Bay in the Russian Baltic in 1980. Since then he has dedicated his career and reputation to campaign vigorously against the blind eye turned to unseaworthy vessels. Previously published works include magazine articles, short stories, and a weekly feature column in the Sydney Daily Commercial News. He had earlier been a staff journalist with Fairplay Shipping Weekly. He now resides in London and New Zealand.

This title jumps into the Christmas feast by spotlighting the tastes and fragrances of the American holiday. From Oyster Soup and Parsley Sauce to Currant Jelly and Yule Dollies, the book explores recipes and cooking ideas popular in the 19th century, but with the palate of the modern family in focus. If you'd like to know how the tradition of Christmas dinner started and sample some true American favorites, then this book is a must for your kitchen library. Easy to read with clear step-by-step directions, don't miss it this season.Bruce T. Paddock has been involved with the past for almost as long as he's been alive in the present. This interest led him to get a degree in History from Yale University. While living in Los Angeles, at both the Doctor's House (a restored Victorian house) and the Heritage Square Museum (a restored Victorian Village) as a lecturer, interpreter, and historical researcher. Bruce has been an afficionado of food for nearly as long. Of course, experience is useless without the ability to communicate it, and Bruce has over twenty years of experience in non-fiction writing. He and his family live in Connecticut.

This is the first book of a collection of economy sized cookbooks designed to fit the cash-wrap and your budget. Each book retails for $3.25 and offers your customer a variety of tasty recipes prepared by our authors. Each book includes more than 30 recipes and a cogent discussion on the topic's history. We designed the covers using a rainbow of colors. In your shop or in a gift basket, they will catch your customer's eye.

Pumpkins have been a part of American life for a long time. From Halloween to pumpkin pie everyone knows something about them, but there is more, much more.Pumpkins have an unusual if not a mysterious past. Gourd seeds have been found in 12th-Dynasty Egyptian tombs and Mexican archaeological sites that date back to 7,000 B.C. How they arrived to the Americas is the focus of Bruce T. Paddock's introduction. Although these facts are inconclusive, the recipes prepared by Elizabeth Brabb are certain.From pumpkin pie to cream of pumpkin soup, each recipe is as scrumptious as the aroma of butternut squash on a cool, autumn day. Elizabeth presents a wide assortment of pumpkin favorites and some unlikely meals such as pumpkin ice cream and chocolate covered pumpkins. You'll know what I mean after you've had a chance to read the book.

"I'm thrilled to see that Liz Clark's wonderful breads are reaching a wide public-now everyone can enjoy them!"-Nick Malgieri, pastry cook, teacher, author of Nick Malgieri's Perfect Pastry, Great Italian Desserts, and How to Bake."Liz was a friend of the great Richard Olney both of whom were born in Iowa."-Reviewer"Liz Clark's keen interest in travel, history, and ability to 'tell a charming story from her childhood' is deliciously expressed in her prose as well as her recipes that are distinct and unmistakably accessible to even the most timid bread baker. Her mouthwatering bread recipes gave rise to an urgent desire for a [Norman Rockwell 'heel' of warm bread slathered with farm-churned butter]."-Janeen Sarlin, lecturer, teacher, author of Food From an American Farm, The New Meatlover's Cookbook, and Everyday Roasting.About the Author:Liz Clark was born and raised on a farm at the juncture of the Des Moines and Mississippi Rivers in Southeast Iowa. The American Institute of Wine and Food featured Liz as one of the "Leading Chef's of the Mid West" in 1989. Besides this book, Liz is the co-author of Apple Companion, contributed to Barbara Grunes's Heartland Food Society Cookbook, Susan Hermann Loomis's The Farmhouse Cookbook, and the James Beard Foundation's The James Beard Celebration, edited by Barbara Kafka. Liz operates a cooking school and a private, by-reservation-only, restaurant in a restored 1847 Italianate Villa-Style house on a bluff above the Mississippi River in Keokuk, Iowa.