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  The Compleat Housewife - Or...

  Eliza Smith

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  First published in England, this kitchen reference became available to colonial American housewives when it was printed in Williamsburg, Virginia is 1742. 
   
  Originally published in London in 1727, The Compleat Housewife was the first cookbook printed in the United States. William Parks, a Virginia printer, printed and sold the cookbook believing there would be a strong market for it among Virginia housewives who wanted to keep up with the latest London fashions—the book was a best-seller there. Parks did make some attempt to Americanize it, deleting certain recipes “the ingredients or material for which are not to be had in this country,” but for the most part, the book was not adjusted to American kitchens. Even so, it became the first cookery best seller in the New World, and Parks’s major book publication. Author Eliza Smith described her book on the title page as “Being a collection of several hundred approved receipts, in cookery, pastry, confectionery, preserving, pickles, cakes, creams, jellies, made wines, cordials. And also bills of fare for every month of the year. To which is added, a collection of nearly two hundred family receipts of medicines; viz. drinks, syrups, salves, ointments, and many other things of sovereign and approved efficacy in most distempers, pains, aches, wounds, sores, etc. never before made publick in these parts; fit either for private families, or such public-spirited gentlewomen as would be beneficent to their poor neighbours.” The recipes are easy to understand and cover everything from 50 recipes for pickling everything from nasturtium buds to pigeons to “lifting a swan, breaking a deer, and splating a pike,” indicating the importance of understanding how to prepare English game. The book also includes diagrams for positioning serving dishes to create an attractive table display.

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  100 Days of Real Food - How We...

  Lisa Leake

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  #1 New York Times BestsellerThe creator of the 100 Days of Real Food blog draws from her hugely popular website to offer simple, affordable, family-friendly recipes and practical advice for eliminating processed foods from your family's diet.Inspired by Michael Pollan's In Defense of Food, Lisa Leake decided her family's eating habits needed an overhaul. She, her husband, and their two small girls pledged to go 100 days without eating highly processed or refined foods—a challenge she opened to readers on her blog.Now, she shares their story, offering insights and cost-conscious recipes everyone can use to enjoy wholesome natural food—whole grains, fruits and vegetables, seafood, locally raised meats, natural juices, dried fruit, seeds, popcorn, natural honey, and more.Illustrated with 125 photographs and filled with step-by-step instructions, this hands-on cookbook and guide includes:  Advice for navigating the grocery store and making smart purchases  Tips for reading ingredient labels  100 quick and easy recipes for such favorites as Homemade Chicken Nuggets, Whole Wheat Pasta with Kale Pesto Cream Sauce, and Cinnamon Glazed Popcorn  Meal plans and suggestions for kid-pleasing school lunches, parties, and snacks  "Real Food" anecdotes from the Leakes' own experiences  A 10-day mini starter-program, and much more. 

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  Chicago by the Pint - A Craft...

  Denese Neu

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  Perfect for “beer nerds and history buffs . . . This quirky volume . . . uses Chicago-area breweries as an entry point into the city s broader history” (Time Out New York).   Chicago is full of colorful history, local legends, and great beer—and they all converge in this pint-sized history of brewing and drinking in the Windy City. Author Denese Neu uses the local craft brewing industry as a gateway to Chicago’s storied past, with tales designed to be read in the time it takes to enjoy a pint or two. So belly up to the bar and learn how Chicago’s best brews were born, and how some of its historic breweries and brewpubs are connected to notable figures from sports legends to bank robbers and more.

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  Beer: A Genuine Collection of Cans

  Dana Becker, Lance Wilson

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  “Lends some insight into the evolution of beer can design and the changing conversation with the consumer through its 500 images.” —Cool Hunting   Ever crack open a can of Chief Oshkosh of Wisconsin, or sample Pabst’s Big Cat Malt Liquor? Remember the original St. Pauli Girl, Tennent’s bevy of lager lovelies, or Olde Frothingslosh (“the pale stale ale with the foam on the bottom”)?   Presented alphabetically by brand, the nearly 500 cans collected here come from thirty countries and range from the iconic to the obscure to the downright bizarre. From long-forgotten brews to classic brands that have changed their look but never gone out of style, Beer offers a peek into the last century of beer culture, exploring what we drank, how we drank it, and why we picked it off the shelf. While it may not be as refreshing as a frosty cold can of Bud, cracking open this book is certain to stimulate beer lovers and design fans alike.  “A great look back at the history of beer design and advertising throughout the last century. I’m sure most beer lovers could appreciate this particular book.” —PhillyBurbs  “From the deliciously ephemeral Schmidt’s City Club, to the ambiguous ‘Lite Beer’—the collection will have you saying, ‘Who the hell ever drank that?’ and perhaps, ‘What the hell was I thinking in college?’” —Foodiggity

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  Making Artisan Gelato - 45...

  Torrance Kopfer

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  Authentic Italian-style gelato, including such unique flavors as Blueberry Lavender, Roasted Peanut & Marshmallow Crème, Pink Peppercorn, and more. 
   
  The word gelato, in Italian, simply means “ice cream,” but its meaning has shifted to define a type of high-end frozen dessert, made with milk, not cream. Gelato also has 35% less air whipped into it than ice cream, heightening its rich mouthfeel without tipping the scales. Gelato, in all its luxury, is simple to make at home with a standard ice-cream maker. 
   
  Making Artisan Gelato, following on the heels of Making Artisan Chocolates, will offer 45+ recipes and flavor variations for exquisite frozen desserts, made from all-natural ingredients available at any grocery store or farmer’s market. 
   
  From pureeing and straining fruit to tempering egg yolks for a creamy base, the gelato-making techniques included in Making Artisan Gelato ensure quality concoctions. Recipe flavors run the gamut—nuts, spices, chocolate, fruit, herbs, and more—with novel flavor pairings that go beyond your standard-issue fare.

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  Springer Mountain - Meditations...

  Wyatt Williams

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  Drawing on years of investigative reporting, Wyatt Williams offers a powerful look at why we kill and eat animals. In order to understand why we eat meat, the restaurant critic and journalist investigated factory farms, learned to hunt game, worked on a slaughterhouse kill floor, and partook in Indigenous traditions of whale eating in Alaska. In Springer Mountain, he tells about his experiences while charting the history of meat eating and vegetarianism. 
   
   
    
  Williams shows how mysteries springing up from everyday experiences can lead us into the big questions of life while examining the irreconcilable differences between humans and animals. Springer Mountain is a thought-provoking work, one that reveals how what we eat tells us who we are.

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