Each luscious apple recipe was created by one of the best known culinary professionals in the Midwest—Liz Clark. In an Italinate, Villa-Style house, above the Mississippi River in Keokuk, Iowa, Liz prepared each recipe described in this book from Tailgate Pea Soup with Apples to Chicken Liver Pat, with Apples. Recently reviewed in the Des Moines Register, this book will become a classic American cookbook. If the recipes aren't enough to grab your palate, Jill Vorbeck's enlightening story about apples will certainly get your attention. Listing many examples of apple varieties, some known, and others not known, Jill talks about preparing apples for Liz's delightful recipes. You will understand the best way to peel, core, and slice apples quickly as well as know what kinds of apples you can use. We guarantee Jill will assist even the most experienced cook in the preparation of apples.

APPLE COMPANION (Traditional Country Life Recipe S)

Cookbooks, Food & Wine

CLARK, LIZ

Cooking by Ingredient

BRICKTOWER

If you have a loved one or friend caught-up in the vortex of addiction or chemical dependency, then the Cusack formula presented here is a place to start understanding the disease, and a beginning in understanding how the disease affects you. The words in this book help comfort you from the fear that you are the only one with a tremendous weight on your shoulders—you are not alone. Through the 12-Step program that you will read about, recovery and healing begin with love and caring. Family love and caring form the essence of a proven treatment approach that can only be learned by doing. Jim Cusack is practicing these principles and sharing these experiences with us.

ALWAYS AWARE

Health, Fitness & Dieting

CUSACK S, JAMES

Addiction & Recovery

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.

PUMPKIN COMPANION (Traditional Country Life Recipe S)

BRABB, ELIZABETH

Deer...you love them or you hate them, but no matter what, deer have an appetite for delicious plants we plant in our garden and around our home. You've seen the residue in the morning: spiked hostas, chomped impatiens, mangled hydrangea. How can an animal that cute be so hungry? Fences and sprays and dogs just don't go far enough and most people stop short of venison surprise for dinner.

GARDENING IN DEER COUNTRY (Brick Tower Press Garden Guide)

Crafts, Hobbies & Home

DRZEWUCKI JR, VINCENT

Gardening & Landscape Design

For the first time, Liz Clark prepares elegant but simple bread recipes from her cooking school in Keokuk, Iowa. The recipes are prepared using wholesome ingredients, traditional bread making techniques with step-by-step instructions—and modern instructions for those of us who love our bread-making machines. A full description about stone-ground flours found in your local supermarket and those flours found in small mills is included to round out our bread-making education not to mention a short history of these small mills where we can shop for flour with no additives or preservatives. Herbed Loaves, Black Olive &amp; Walnut Bread with Thyme, Rosemary/Currant Bread, and Raison/Sunflower Seed Rye Loaf are just a few of the more than 50 bread recipes in the book. Fresh Bread Companion was a featured title for BEA's Cookbook Expo 2001 in Chicago.

FRESH BREAD COMPANION (Traditional Country Life Recipe S)

Baking

James Baker contributes a detailed and well organized story about cranberries from the pre-colonial period to the present day. Liz Clark's marvelous and mouthwatering recipes will alert everyone to the nutritional and culinary value of the cranberry. Cranberries are more American than apple pie. It wouldn't be Thanksgiving without cranberry sauce, and Christmas dinner in America would be incomplete without the traditional cranberry condiment.

CRANBERRY COMPANION (Traditional Country Life Recipe)

More and more, homeowners and gardeners throughout rural and suburban America have been forced to deal with a growing menace...Deer! From coast to coast, deer have developed quite an appetite for almost anything growing in our landscapes and gardens.

Flowerbeds & Borders in Deer Country

DRZEWUCKI, VINCENT

This book follows the changing pattern of man's fortunes at sea, from the golden age of sail, through the proud years when steam reigned supreme, to the present day, when the flag of convenience rules the waves. It tells of triumphs and disasters, some recent, some long forgotten, and illustrates how, contrary to all expectations, the fine art of seamanship has withered and died with the advent of advanced technology.

BEWARE THE GREY WIDOWMAKER

History

Edwards,Bernard

Australia & Oceania

During their prime season, zucchini seem to spring up overnight. They grow with such abandon that on a dewy morning one might well scream, Heaven's to Betsy, what am I supposed to do with them? Pick them, my dear, at once. And enjoy them. Elizabeth David, the celebrated British gastronomic writer, championed the cause of baby zucchini so forcefully that growers actually bowed to her wishes. Her influence was equally felt by the public. In the Oxford Companion to Food, Alan Davidson wrote that zucchini only became popular in England after Elizabeth David in the 1950s and l960s had introduced them to readers of her books.

ADORABLE ZUCCHINI (Traditional Country Life Recipe)

BARRY, NAOMI

Reflexions

This book begins in New York in 1951 where Olney, a struggling artist, waited tables in Greenwich Village, then moves to Paris and weaves a magical description of food that becomes so real—as if you were actually there with Olney. It is a long-awaited story of the man who brought the simplicity of French cooking to the United States, and a statement about one of the finest and most important food professionals in the world.

REFLEXIONS

Biographies & Memoirs

OLNEY, RICHARD

Leaders & Notable People

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