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Great keepsake cook books featuring favorite family recipes from each state! Specialty and signature dishes reflect historic, cultural and regional influences.Each book is liberally sprinkled with fascinating state trivia. Books are 5 1/2 x 8 1/2 and comb-bound for lay-flat ease of use.
As Americans geared up for World War II, each state responded according to its economy and circumstances—as well as the disposition of its citizens. This book considers the war years in Iowa by looking at activity on different home fronts and analyzing the resilience of Iowans in answering the call to support the war effort. With its location in the center of the country, far from potentially threatened coasts, Iowa was also the center of American isolationism—historically Republican and resistant to involvement in another European war. Yet Iowans were quick to step up, and Lisa Ossian draws on historical archives as well as on artifacts of popular culture to record the rhetoric and emotion of their support. Ossian shows how Iowans quickly moved from skepticism to overwhelming enthusiasm for the war and answered the call on four fronts: farms, factories, communities, and kitchens. Iowa’s farmers faced labor and machinery shortages, yet produced record amounts of crops and animals—even at the expense of valuable topsoil. Ordnance plants turned out bombs and machine gun bullets. Meanwhile, communities supported war bond and scrap drives, while housewives coped with rationing, raised Victory gardens, and turned to home canning. The Home Fronts of Iowa, 1939–1945 depicts real people and their concerns, showing the price paid in physical and mental exhaustion and notes the heavy toll exacted on Iowa’s sons who fell in battle. Ossian also considers the relevance of such issues as race, class, and gender—particularly the role of women on the home front and the recruitment of both women and blacks for factory work—taking into account a prevalent suspicion of ethnic groups by the state’s largely homogeneous population. The fact that Iowans could become loyal citizen soldiers—forming an Industrial and Defense Commission even before Pearl Harbor—speaks not only to the patriotism of these sturdy midwesterners but also to the overall resilience of Americans. In unraveling how Iowans could so overwhelmingly support the war, Ossian digs deep into history to show us the power of emotion—and to help us better understand why World War II is consistently remembered as “the Good War.”
Einat Admony is a 21st-century balaboosta (Yiddish for “perfect housewife”).She’s a mother and wife, but also a chef busy running three bustling New York City restaurants. Her debut cookbook features 140 of the recipes she cooks for the people she loves—her children, her husband, and the many friends she regularly entertains. Here, Einat’s mixed Israeli heritage (Yemenite, Persian) seamlessly blends with the fresh, sophisticated Mediterranean palate she honed while working in some of New York City’s most beloved kitchens. The result is a melting pot of meals for every need and occasion: exotic and exciting dinner-party dishes (harissa-spiced Moroccan fish, beet gnocchi), meals just for kids (chicken schnitzel, root veggie chips), healthy options (butternut squash and saffron soup, quinoa salad with preserved lemon and chickpeas), satisfying comfort food (creamy, cheesy potatoes, spicy chili), and so much more.
This unique culinary history of America offers a fascinating look at our past and uses long-forgotten recipes to explain how eight flavors changed how we eat. The United States boasts a culturally and ethnically diverse population which makes for a continually changing culinary landscape. But a young historical gastronomist named Sarah Lohman discovered that American food is united by eight flavors: black pepper, vanilla, curry powder, chili powder, soy sauce, garlic, MSG, and Sriracha. In Eight Flavors, Lohman sets out to explore how these influential ingredients made their way to the American table. She begins in the archives, searching through economic, scientific, political, religious, and culinary records. She pores over cookbooks and manuscripts, dating back to the eighteenth century, through modern standards like How to Cook Everything by Mark Bittman. Lohman discovers when each of these eight flavors first appear in American kitchens—then she asks why. Eight Flavors introduces the explorers, merchants, botanists, farmers, writers, and chefs whose choices came to define the American palate. Lohman takes you on a journey through the past to tell us something about our present, and our future. We meet John Crowninshield a New England merchant who traveled to Sumatra in the 1790s in search of black pepper. And Edmond Albius, a twelve-year-old slave who lived on an island off the coast of Madagascar, who discovered the technique still used to pollinate vanilla orchids today. Weaving together original research, historical recipes, gorgeous illustrations and Lohman’s own adventures both in the kitchen and in the field, Eight Flavors is a delicious treat—ready to be devoured.