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This cookbook, a celebration of the Miss America program, is both the story of Miss America & a cookbook that represents more than 425 of the favorite recipes of Miss Americas & contestants from all 50 states. With numerous fascinating & often humorous behind-the-scenes stories, Bivans describes how a woman becomes Miss America, what happens during the Pageant, the travel & appearances that make up Miss America's year of service, & the effect the Miss America program has not only on the winners but also on the thousands of women who compete. It also portrays all the winners through 1995. Color & B&W photos.
"A celebration of 75 years of the Miss America program, is both the story of Miss America and a cookbook that represents more than 425 of the favorite recipes of Miss Americas and contestants from all 50 states." -- dust jacket.
Howard Stern versus the world in Miss America. Including eight pages of full-color photos, this book covers the celebrity shock jocks thoughts on himself and the world in which he leaves. From the author of the New York Times bestselling author of Private Parts.
Dive into the history of Miss Mary Bobo’s Boarding House and enjoy a celebration of traditional southern recipes with her delectable dishes that made her an American legend. Shortly before noon, about sixty guests gather on the front porch and lawn of Miss Mary Bobo's Boarding House in Lynchburg, Tennessee for a mid-day dinner. Each table is cared for by a Lynchburg hostess, a lady from the town who sees to it that the bowls and platters are kept full, that everyone meets each other at the table, that the conversation is always flowing, and that everyone has a grand time. The dinner bell is rung and as each name is called, diners follow their hostess to the dining table. Now you can give your guests the same delicious southern dishes served at Miss Mary Bobo's Boarding House. None are difficult to cook, but all are best when prepared by caring hands and served with friendship, a recipe that all boarding houses have found to be foolproof! In Miss Mary Bobo’s Boarding House Cookbook, you’ll discover delicious dishes including… Unforgettable Ham Balls, Miz Bobo’s Cabbage Relish, Miss Mary’s Famous Chicken and Pastry, Moore County Mushroom Soup and more Miss Mary Bobo’s Boarding House Cookbook is the perfect collection of recipes to entertain guests, bring family and friends together, and of course, enjoy some good old-fashioned Southern cooking.
Beth M. Howard knows about pie. She made pies at California's Malibu Kitchen for celebrities including Barbra Streisand (lemon meringue), Dick Van Dyke (strawberry rhubarb), and Steven Spielberg (coconut cream) before moving back home to rural Iowa. She now lives in the famous American Gothic House (the backdrop for Grant Wood's famous painting) and runs the hugely popular Pitchfork Pie Stand. With full-color photos throughout, Ms. American Pie features 80 of Beth's coveted pie recipes and some of her own true tales to accompany them. With chapters like Pies to Heal, Pies to Seduce, and Pies to Win the Iowa State Fair, Beth will divulge her secret for making a killer crust without refrigerating the dough and will show you how to break every rule you've ever learned about making delicious, homemade pie.
The first and greatest book of regional American cuisine, now revised for today’s home cook. Imagine a person with the culinary acumen of Julia Child, the inquisitiveness of Margaret Mead, and the daring of Amelia Earhart. This is Clementine Paddleford, America’s first food journalist. In the 1930s, Paddleford set out to do something no one had done before: chronicle regional American food. Writing for the New York Herald Tribune, Gourmet, and This Week, she crisscrossed the nation, piloting a propeller plane, to interview real home cooks and discover their local specialties. The Great American Cookbook is the culmination of Paddleford’s career. A best seller when first published in 1960 as How America Eats, this coveted classic has been out of print for thirty years. Here are more than 500 of Paddleford’s best recipes, all adapted for contemporary kitchens. From New England there is Real Clam Chowder; from the South, Fresh Peach Ice Cream; from the Southwest, Albondigas Soup; from California, Arroz con Pollo. Behind all the recipes are extraordinary stories, which make this not just a cookbook but also a portrait of America.
A fresh exploration of American feminist history told through the lens of the beauty pageant world. Many predicted that pageants would disappear by the 21st century. Yet they are thriving. America’s most enduring contest, Miss America, celebrates its 100th anniversary in 2020. Why do they persist? In Here She Is, Hilary Levey Friedman reveals the surprising ways pageants have been an empowering feminist tradition. She traces the role of pageants in many of the feminist movement’s signature achievements, including bringing women into the public sphere, helping them become leaders in business and politics, providing increased educational opportunities, and giving them a voice in the age of #MeToo. Using her unique perspective as a NOW state president, daughter to Miss America 1970, sometimes pageant judge, and scholar, Friedman explores how pageants became so deeply embedded in American life from their origins as a P.T. Barnum spectacle at the birth of the suffrage movement, through Miss Universe’s bathing beauties to the talent- and achievement-based competitions of today. She looks at how pageantry has morphed into culture everywhere from The Bachelor and RuPaul’s Drag Race to cheer and specialized contests like those for children, Indigenous women, and contestants with disabilities. Friedman also acknowledges the damaging and unrealistic expectations pageants place on women in society and discusses the controversies, including Miss America’s ableist and racist history, Trump’s ownership of the Miss Universe Organization, and the death of child pageant-winner JonBenét Ramsey. Presenting a more complex narrative than what’s been previously portrayed, Here She Is shows that as American women continue to evolve, so too will beauty pageants.
Miss Mississippi Cooks is a collection of pageant stories, tips, tidbits and favorite recipes from 48 former Miss Mississipp's and Miss America's.
American Cookery, by Amelia Simmons, was the first known cookbook written by an American, published in 1796. Until this time, the cookbooks printed and used in what became the United States were British cookbooks, so the importance of this book is obvious to American culinary history, and more generally, to the history of America. The full title of this book was: American Cookery, or the art of dressing viands, fish, poultry, and vegetables, and the best modes of making pastes, puffs, pies, tarts, puddings, custards, and preserves, and all kinds of cakes, from the imperial plum to plain cake: Adapted to this country, and all grades of life. This book was quite popular and was printed, reprinted and pirated for 30 years after its first appearance. Only four copies of the first edition (Hartford, 1796) are known to exist. From the Historic American Cookbook Project of Michigan State University: "The importance of this work cannot be overestimated. Its initial publication (Hartford, 1796) was, in its own way, a second Declaration of American Independence..."