The new complete book of cookery.

Marshall, Anne E.

Hamlyn

Gathers vegetarian recipes for appetizers, soups, main dishes, pasta, rice, salads, snacks, and desserts

The Complete Vegetarian Cookbook

Cookbooks, Food & Wine

Vegetarian & Vegan

Tuttle Pub

Historian E. Merton Coulter famously said that Kentucky "waited until after the war was over to secede from the Union." In this fresh study, Anne E. Marshall traces the development of a Confederate identity in Kentucky between 1865 and 1925 that belied the fact that Kentucky never left the Union and that more Kentuckians fought for the North than for the South. Following the Civil War, the people of Kentucky appeared to forget their Union loyalties, embracing the Democratic politics, racial violence, and Jim Crow laws associated with formerly Confederate states. Although, on the surface, white Confederate memory appeared to dominate the historical landscape of postwar Kentucky, Marshall's closer look reveals an active political and cultural dialogue that included white Unionists, Confederate Kentuckians, and the state's African Americans, who, from the last days of the war, drew on Union victory and their part in winning it to lay claim to the fruits of freedom and citizenship. Rather than focusing exclusively on postwar political and economic factors, Creating a Confederate Kentucky looks over the longer term at Kentuckians' activities--public memorial ceremonies, dedications of monuments, and veterans organizations' events--by which they commemorated the Civil War and fixed the state's remembrance of it for sixty years following the conflict.

Creating a Confederate Kentucky: The Lost Cause and Civil War Memory in a Border State (Civil War America)

History

Americas

University of North Carolina Press

Historian E. Merton Coulter famously said that Kentucky "waited until after the war was over to secede from the Union". In this fresh study, Anne E. Marshall traces the development of a Confederate identity in Kentucky between 1865 and 1925 that belied the fact that Kentucky never left the Union and that more Kentuckians fought for the North than for the South. Following the Civil War, the people of Kentucky appeared to forget their Union loyalties, embracing the Democratic politics, racial violence, and Jim Crow laws associated with formerly Confederate states. Although, on the surface, white Confederate memory appeared to dominate the historical landscape of postwar Kentucky, Marshall's closer look reveals an active political and cultural dialogue that included white Unionists, Confederate Kentuckians, and the state's African Americans, who, from the last days of the war, drew on Union victory and their part in winning it to lay claim to the fruits of freedom and citizenship. Rather than focusing exclusively on postwar political and economic factors, Creating a Confederate Kentucky looks over the longer term at Kentuckians' activities--public memorial ceremonies, dedications of monuments, and veterans organizations' events--by which they commemorated the Civil War and fixed the state's remembrance of it for sixty years following the conflict.

The University of North Carolina Press

Here are over 100 easy-to-follow recipes chosen by an international group of culinary experts and enhanced by cooking tips, headnotes, a nutritional analysis of each recipe, an extensive glossary and a thorough index. Like The World's Finest Food, the recipes are illustrated with informative, scenic photographs and 115 full-color area maps. Pasta and grains have been staples of man's diet for more than 10,000 years and, today, the average American consumes almost twenty pounds of pasta each year. Some of the earliest recipes ever written were concerned with the preparation of these basic foods and this book culls the very best of them from Spain, Italy, Morocco, India, Thailand, China, Japan, Indonesia, Greece, Russia, Lebanon, Vietnam and the United States.

The World's Finest Pasta and Grain (The World's Finest Food)

Cooking by Ingredient

Stewart. Tabori & Chang

The World's Healthiest Food is a triumphant culinary celebration of all that is healthy yet delicious to eat and beautiful to serve to your family, friends and guests. These choice recipes have been culled from cuisines around the world and reworked under guidelines endorsed by the American Heart Association. Spectacularly photographed, these dishes are all low in fat, cholesterol, sodium and calories. All recipes contain explanatory notes and sidebars with an extensive nutritional analysis of each dish. Two informative chapters discuss nutrition and offer helpful dietary tips. Also included is an extensive glossary and a cross-referenced index.

The World's Healthiest Food

Kelly, Carolyn

Olds, Margaret

Special Diet

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Books by Marshall, Anne E.