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Celebrate American independence with this delightful picture book as you travel to Revolutionary America and meet the amazing Amelia Simmons: mother's helper, baker of delectable cakes, and soon-to-be authoress of the first American cookbook! Master of the historical fiction picture book Deborah Hopkinson takes us back to late eighteenth-century America and the discombobulated home of Mrs. Bean, mother of six strapping sons, who simply can't manage—until Amelia Simmons arrives and puts things in order. And how well she cooks—everything from flapjacks to bread pudding to pickled cucumbers! She even invents new recipes using American ingredients like winter squash. Best of all, she can bake, and to honor the brand-new president, George Washington, she presents him with thirteen Independence Cakes—one for each colony. "Delicious!" he proclaims. Author's Note and original recipe included! Praise for Abe Lincoln Crosses a Creek by Deborah Hopkinson: “Abe Lincoln, a storyteller of great repute, would be hard-pressed to beat Hopkinson’s considerable skills.” —The Horn Book Magazine Praise for This Is My Dollhouse by Giselle Potter: "Celebrates the best of free play, capturing what it's like to be fully engaged and inspired." —The New York Times *“Downright charming watercolor-and-ink illustrations invite close inspection.” —Kirkus Reviews, Starred
Take your sweet tooth on a global tour! Whether you’re indulging in Australian pavlova, Japanese mochi, or Italian panettone, it’s just not a celebration without cake. In this delectable cookbook, Krystina Castella offers more than 150 irresistible cake recipes from around the world, accompanied by mouthwatering photographs and insights into unique cultural traditions. Discover exciting new flavors and innovative twists on your favorite desserts as you explore the sweet delights of a variety of chiffons, fruitcakes, meringues, and more.
A Magical Birthday Cake----for You is a unique and charming tale of a dog who can bake birthday cakes and his group of animal friends who have the magical ability to talk with one another. Children will be delighted to hear and see the dogs and other animal friends prepare for and celebrate a birthday party for "someone" special. The book invites the children into a fantasy world where a child's mind travels with ease, comes alive with giggles and realizes we all are different but yet all the same when we treat one another with kindness, enjoy one another's company and have fun, particularly eating cake. Children will be delighted to interact with the author as she asks questions and notes that our friends and pets are special gifts.
This eighteenth century kitchen reference is the first cookbook published in the U.S. with recipes using local ingredients for American cooks. Named by the Library of Congress as one of the eighty-eight “Books That Shaped America,” American Cookery was the first cookbook by an American author published in the United States. Until its publication, cookbooks used by American colonists were British. As author Amelia Simmons states, the recipes here were “adapted to this country,” reflecting the fact that American cooks had learned to prepare meals using ingredients found in North America. This cookbook reveals the rich variety of food colonial Americans used, their tastes, cooking and eating habits, and even their rich, down-to-earth language. Bringing together English cooking methods with truly American products, American Cookery contains the first known printed recipes substituting American maize for English oats; the recipe for Johnny Cake is the first printed version using cornmeal; and there is also the first known recipe for turkey. Another innovation was Simmons’s use of pearlash—a staple in colonial households as a leavening agent in dough, which eventually led to the development of modern baking powders. A culinary classic, American Cookery is a landmark in the history of American cooking. “Thus, twenty years after the political upheaval of the American Revolution of 1776, a second revolution—a culinary revolution—occurred with the publication of a cookbook by an American for Americans.” —Jan Longone, curator of American Culinary History, University of Michigan This facsimile edition of Amelia Simmons's American Cookery was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts, founded in 1812.
"On a dark night in 1775, Lizzie Boylston is awakened by the sound of cannons. From a hill south of Boston, she watches as fires burn in Charlestown, in a battle that she soon discovers has claimed her husband's life. Alone in a new town. Soon, word spreads of Lizzie's extraordinary midwifery and healing skills, and she begins to channel her grief into caring for those who need her." -- back cover.
Be it a birthday or a wedding—let them eat cake. Encased in icing, crowned with candles, emblazoned with congratulatory words—cake is the ultimate food of celebration in many cultures around the world. But how did cake come to be the essential food marker of a significant occasion? In Cake: A Global History, Nicola Humble explores the meanings, legends, rituals, and symbolism attached to cake through the ages. Humble describes the many national differences in cake-making techniques, customs, and regional histories—from the French gâteau Paris-Brest, named for a cycle race and designed to imitate the form of a bicycle wheel, to the American Lady Baltimore cake, likely named for a fictional cake in a 1906 novel by Owen Wister. She also details the role of cake in literature, art, and film—including Miss Havisham’s imperishable wedding cake in Great Expectations and Marcel Proust’s madeleine of memory—as well as the art and architecture of cake making itself. Featuring a large selection of mouthwatering images, as well as many examples and recipes for some particularly unusual cakes, Cake will provide many sweet reasons for celebration.
American Cookery was the first cookbook in America. Reproduced here is the rare second edition printed in 1796. We have added a new introduction by noted food historian Karen Hess.
Learn to raise independent, can-do kids with a new edition of the book that started a movement In the newly revised and expanded Second Edition of Free-Range Kids, New York columnist-turned-movement leader Lenore Skenazy delivers a compelling and entertaining look at how we got so worried about everything our kids do, see, eat, read, wear, watch and lick -- and how to bid a whole lot of that anxiety goodbye. With real-world examples, advice, and a gimlet-eyed look at the way our culture forces fear down our throats, Skenazy describes how parents and educators can step back so kids step up. Positive change is faster, easier and a lot more fun than you’d believe. This is the book that has helped millions of American parents feel brave and optimistic again – and the same goes for their kids. Using research, humor, and feisty common sense, the book shows: How parents can reject the media message, “Your child is in horrible danger!” How schools can give students more independence -- and what happens when they do. (Hint: Teachers love it.) How everyone can relax and successfully navigate a judge-y world filled with way too many warnings, scolds and brand new fears Perfect for parents and guardians of children of all ages, Free-Range Kids will also earn a place in the libraries of K-12 educators who want their students to blossom with newfound confidence and cheer.
The second edition of this popular book contains loads of recipes, readings, and resources. Students will delight in preparing their own porridge and pudding; making candles, soap, and ink; or trying out the pioneers' recipe for sourdough biscuits as they explore different periods in U.S. history. An ideal supplement for social studies classes and homeschoolers.
A delicious and delightful narrative history of pie in America, from the colonial era through the civil rights movement and beyond. With corresponding recipes for each chapter and sidebars of quirky facts throughout, this book—winner of the International Association of Culinary Professionals (IACP) Award for Best Literary or Historical Food Writing—​is an entertaining, informative, and utterly charming food history for bakers, dessert lovers, and history aficionados alike. Ultimately, the story of pie is the story of America itself, and it’s time to dig in. From the pumpkin pie gracing the Thanksgiving table to the apple pie at the Fourth of July picnic, nearly every American shares a certain nostalgia for a simple circle of crust and filling. But America’s history with pie has not always been so sweet. After all, it was a slice of cherry pie at the Woolworth’s lunch counter on a cool February afternoon that helped to spark the Greensboro sit-ins and ignited a wave of anti-segregation protests across the South during the civil rights movement. Molasses pie, meanwhile, captures the legacies of racial trauma and oppression passed down from America’s history of slavery, and Jell-O pie exemplifies the pressures and contradictions of gender roles in an evolving modern society. We all know the warm comfort of the so-called “All-American” apple pie . . . but just how did pie become the symbol of a nation? In Sweet Land of Liberty: A History of America in 11 Pies, award-winning food writer Rossi Anastopoulo cracks open our relationship to pie with wit and good humor. For centuries, pie has been a malleable icon, co-opted for new social and political purposes. Anastopoulo traces the pies woven into our history, following the evolution of our country across centuries of innovation and change. Includes Illustrations