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The story of an American soldier-an over-age Army mess sergeant-as told through his letters home during World War II. The fascinating, often witty, view of war from the pen of a common GI provides insights into the minds of millions who have been called to duty in WWII, Korea, Vietnam, Lebanon & Saudi Arabia. The author interviewed surviving friends & colleagues in retracing his step-grandfather's first enlistment in World War I & his steps through Europe, in the months leading up to the Normandy invasion, & the subsequent Allied victory. Available through: Baker & Taylor, Ingram Book Company The Distributors Partners Book Distributing Inc., Merle Distributing, Partners Book Distributing Incorporated, Ludington News Co. Inc. & Southern Michigan News
'It works extremely well. In large part because Bourdain is a very funny writer; sharp, honest and with a beguiling mix of belligerence and sensitivity' Sunday Telegraph 'Brilliantly written up in a raw, stylish gonzo prose, with pitch-black humour and a devilish turn of phrase' Evening Standard ____________________ Anthony Bourdain, life-long line cook and bestselling author of Kitchen Confidential, sets off to eat his way around the world. But being Anthony Bourdain, this was never going to be a conventional culinary tour. Bourdain heads out to Saigon where he eats the still-beating heart of a live cobra, and travels deep into landmined Khmer Rouge territory to find the rumoured Wild West of Cambodia (Pailin). Other stops include dining with gangsters in Russia, a medieval pig slaughter and feast in northern Portugal, the Basque All Male Gastronomique Society in Saint Sebastian, rural Mexico with his Mexican sous-chef, a pilgrimage to the French Laundry in the Napa Valley and a return to his roots in the tiny fishing village of La Teste, where he first ate an oyster as a child. Written with the inimitable machismo and humour that has made Tony Bourdain such a sensation, A Cook's Tour is an adventure story sure to give you indigestion.
The host of the Travel Channel series "No Reservations" provides a behind-the-scenes account of his global culinary adventures, from New Jersey to New Zealand, offering commentary on food in every corner of the globe.
Includes The Bombing Of Japan During World War II illustrations pack with 120 maps, plans, and photos THIS IS the dramatic, uninhibited account of the human side of the air war in the Pacific and of the men who flew the Superforts, the B-29s of General Curtis LeMay’s XXI Bomber Command, straight to the heart of Japan. Earl Snyder was a navigator on the B-29 Umbriago-Dat’s My Boy, and took part in the first B-29 raid on Tokyo. But, he recalls nervously, his crew didn’t drop their bombs on the Japanese capital, because at 29,000 feet the air was so cold that the bomb-release mechanism had frozen. “Umbriago” made it back to the base at Saipan with the fuel gauges registering “less than empty.” This is not a biography of General LeMay—or “General Leemy,” as the Japs called him—it’s the story of the airmen who carried out his orders, flew the missions and lived or died without asking “too many questions.” General Leemy’s Circus is a tribute to those men and, at the same time, an exciting record of their everyday lives. Writing with stark realism, Snyder hands the reader a share of the dangers and thrills, the devil-may-care, sometimes hilarious, adventures of men without women, and of the sordidness and the glory of air war.
'Grand Tours and Cook's Tours' is the story of intellectuals and the very rich, the not so rich, the infamous and the anonymous seeking adventure and satisfying ways of exploring the world, from the mid-18th century to World War One.
A COOK BOOK FROM THE GREATEST GENERATION. AN "OLD" GUIDE FOR THE NEW BRIDE, NOVICE CHEF, HOMEMAKER, HOUSEWIFE OR SINGLES. Learn Everyday Meal Planning, Kitchen Duty, Budgeting Your Pantry, Marketing for the Family, Measurements, A Culinary Vocabulary & Recipes for a Lifetime of Index Cards!
Presents professional information designed to keep Army engineers informed of current and emerging developments within their areas of expertise for the purpose of enhancing their professional development. Articles cover engineer training, doctrine, operations, strategy, equipment, history, and other areas of interest to the engineering community.
While the country’s soldiers were fighting in World War II, the women who stayed behind were making their own courageous—and delicious—contributions. Across the nation, women learned to do jobs formerly held by men while their husbands and sons served overseas. But on top of the extra responsibilities, they were still expected to cook hearty meals, set an attractive table and appear perfectly coiffed for dinner. “In essence, women were asked to work harder and harder, and they rose to the challenge,” author Joanne Lamb Hayes writes in this fascinating book. Grandma’s Wartime Kitchen shows us how our mothers and grandmothers coped with shortages and strict rationing of meat, sugar, butter, cheese and canned foods—all without electric dishwaters and other appliances we take for granted today. Quotes and reminiscences reveal a wartime world where families scrimped, adapted recipes, and even foraged for food. Part cookbook, part fascinating history, this collection contains more than 150 classic recipes that have been updated for today’s kitchens, as well as plenty of anecdotes, advertisements and advice from the time. You’ll find: · Recipes for Monday Meatloaf, Victory Pudding, Mother’s Fried Chicken, Apple Dumplings and more. · The U.S. government’s food rules and ration books. · Substitutes for rationed sugar and the recipes they inspired. Social life during wartime, including Defense Parties and a Thanksgiving dinner made with only wartime commodities. Lovers of traditional American fare will also want to check out Joanne Lamb Hayes' companion cookbook, Grandma's Wartime Baking Book.