Author: R. G. AdamsPublisher:
ISBN: 9780963808905
Category : Cooking
Languages : en
Pages : 256
Book Description
Food from America's Bravest
Author: R. G. AdamsPublisher:
ISBN: 9780963808905
Category : Cooking
Languages : en
Pages : 256
Book Description
Firehouse Cooking
Author: Robert G. AdamsPublisher: Gramercy
ISBN: 9780517188187
Category : Cooking
Languages : en
Pages : 236
Book Description
More than 200 recipes from career and volunteer firefighters.
Food from America's Bravest
Author: Robert G. AdamsBlogger Bundle Volume VII: America's Bravest by Super Librarian
Author: Kathryn ShayPublisher: Harlequin
ISBN: 1426863926
Category : Fiction
Languages : en
Pages : 1170
Book Description
Feel the heat with Kathryn Shay's firefighting couples in all four books in the America's Bravest series. Meet the strong, vulnerable women who work alongside men in a competitive and dangerous profession, finding love through their own trials and tribulations. Bundle includes: Feel the Heat, The Man Who Loved Christmas, Code of Honor and The Fire Within. Note: Code of Honor also included in Blogger Bundle Volume I: Dear Author Selects Unusual Heroines.
Foods of the Americas
Author: Fernando DivinaPublisher: Random House Digital, Inc.
ISBN: 1580081193
Category : Cooking
Languages : en
Pages : 242
Book Description
This book celebrates the amazing diversity of the original foods of North, Central, and South America. Foods of the Americas highlights indigenous ingredients, traditional recipes, and contemporary recipes with ancient roots. Includes 140 modern recipes representing tribes and communities from all regions of the Americas.
The Story Behind the Dish
Author: Mark McWilliamsPublisher:
ISBN:
Category :
Languages : en
Pages : 0
Book Description
Profiling 48 classic American foods ranging from junk and fast food to main dishes to desserts, this book reveals what made these dishes iconic in American pop culture. Americans have increasingly embraced food culture, a fact proven by the rising popularity of celebrity chefs and the prominence of television shows celebrating food themes. This fascinating overview reveals the surprising story behind the foods America loves. The Story Behind the Dish: Classic American Foods is an engaging pop culture resource which helps tell the story of American food. Each chapter is devoted to one of 48 distinctive American dishes and features the story of where the food developed, what inspired its creation, and how it has evolved. The book not only covers each food as a single entry, but also analyzes the themes and events that connect them, making the text useful as both a reference and a narrative on the history of food.
The Bravest Woman in America
Author: Marissa MossPublisher: Tricycle Press
ISBN: 1582463697
Category : Juvenile Fiction
Languages : en
Pages : 34
Book Description
Ida Lewis loved everything about the sea, so when her father became the official keeper of Lime Rock Lighthouse in Newport, Rhode Island, she couldn’t imagine anything better. Throughout the years, Ida shadowed her father as he tended the lighthouse, listening raptly to his stories about treacherous storms, drowning sailors, and daring rescues. Under her father’s watchful eye, she learned to polish the lighthouse lens so the light would shine bright. She learned to watch the sea for any sign of trouble. And, most importantly, she learned to row. Ida felt ready for anything—and she was. Award-winning author Marissa Moss pairs up with award-winning illustrator Andrea U’Ren in a stunning collaboration that sheds light on a remarkable piece of history. Based on the true story of Ida Lewis, who was dubbed “the Bravest Woman in America” and who was recognized with the Congressional Life Saving Medal and the American Cross of Honor, this inspiring and unforgettable tale of courage and real-life heroism is a tribute to brave women everywhere.
Common Valor
Author: Frank ViscusoPublisher: Fire Engineering Books
ISBN: 1593704593
Category : Technology & Engineering
Languages : en
Pages : 216
Book Description
"In Common Valor, Frank Viscuso describes the firefighting world as only a firefighter can. Viscuso captures the human emotion and drama from firefighters who have endured a wide range of firefighting and rescue scenarios. He goes way beyond the stories that the public may hear about. With Common Valor, you live it. From these dramatic descriptions, you feel yourself right there, up close with the rescuers. From seeing fellow firefighters die to being caught in a flashover and living to tell about it, Common Valor captures the true spirit and camaraderie of firefighters." —Harvey Eisner If you are a firefighter, or hope to be one someday, you need to read Common Valor. This book captures the true spirit of firefighting and all the emotions that accompany what has been called both the greatest and most stressful job on earth.
Eating to Extinction
Author: Dan SaladinoPublisher: Farrar, Straus and Giroux
ISBN: 0374605335
Category : Social Science
Languages : en
Pages : 293
Book Description
A New York Times Book Review Editors' Choice What Saladino finds in his adventures are people with soul-deep relationships to their food. This is not the decadence or the preciousness we might associate with a word like “foodie,” but a form of reverence . . . Enchanting." —Molly Young, The New York Times Dan Saladino's Eating to Extinction is the prominent broadcaster’s pathbreaking tour of the world’s vanishing foods and his argument for why they matter now more than ever Over the past several decades, globalization has homogenized what we eat, and done so ruthlessly. The numbers are stark: Of the roughly six thousand different plants once consumed by human beings, only nine remain major staples today. Just three of these—rice, wheat, and corn—now provide fifty percent of all our calories. Dig deeper and the trends are more worrisome still: The source of much of the world’s food—seeds—is mostly in the control of just four corporations. Ninety-five percent of milk consumed in the United States comes from a single breed of cow. Half of all the world’s cheese is made with bacteria or enzymes made by one company. And one in four beers drunk around the world is the product of one brewer. If it strikes you that everything is starting to taste the same wherever you are in the world, you’re by no means alone. This matters: when we lose diversity and foods become endangered, we not only risk the loss of traditional foodways, but also of flavors, smells, and textures that may never be experienced again. And the consolidation of our food has other steep costs, including a lack of resilience in the face of climate change, pests, and parasites. Our food monoculture is a threat to our health—and to the planet. In Eating to Extinction, the distinguished BBC food journalist Dan Saladino travels the world to experience and document our most at-risk foods before it’s too late. He tells the fascinating stories of the people who continue to cultivate, forage, hunt, cook, and consume what the rest of us have forgotten or didn’t even know existed. Take honey—not the familiar product sold in plastic bottles, but the wild honey gathered by the Hadza people of East Africa, whose diet consists of eight hundred different plants and animals and who communicate with birds in order to locate bees’ nests. Or consider murnong—once the staple food of Aboriginal Australians, this small root vegetable with the sweet taste of coconut is undergoing a revival after nearly being driven to extinction. And in Sierra Leone, there are just a few surviving stenophylla trees, a plant species now considered crucial to the future of coffee. From an Indigenous American chef refining precolonial recipes to farmers tending Geechee red peas on the Sea Islands of Georgia, the individuals profiled in Eating to Extinction are essential guides to treasured foods that have endured in the face of rampant sameness and standardization. They also provide a roadmap to a food system that is healthier, more robust, and, above all, richer in flavor and meaning.
The World in a Skillet
Author: Paul KnipplePublisher: Univ of North Carolina Press
ISBN: 0807869961
Category : Cooking
Languages : en
Pages : 290
Book Description
Paul and Angela Knipple's culinary tour of the contemporary American South celebrates the flourishing of global food traditions "down home." Drawing on the authors' firsthand interviews and reportage from Richmond to Mobile and enriched by a cornucopia of photographs and original recipes, the book presents engaging, poignant profiles of a host of first-generation immigrants from all over the world who are cooking their way through life as professional chefs, food entrepreneurs and restaurateurs, and home cooks. Beginning the tour with an appreciation of the South's foundational food traditions--including Native American, Creole, African American, and Cajun--the Knipples tell the fascinating stories of more than forty immigrants who now call the South home. Not only do their stories trace the continuing evolution of southern foodways, they also show how food is central to the immigrant experience. For these skillful, hardworking immigrants, food provides the means for both connecting with the American dream and maintaining cherished ethnic traditions. Try Father Vien's Vietnamese-style pickled mustard greens, Don Felix's pork ribs, Elizabeth Kizito's Ugandan-style plantains in peanut sauce, or Uli Bennevitz's creamy beer soup and taste the world without stepping north of the Mason-Dixon line.