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One of a series of books which look at the art of cookery in Britain at different periods in history. The recipes, which have been adapted for the modern kitchen, provide a taste of the times and the book also includes information on food, cooking equipment, kitchen designs, serving of meals and the development of etiquette.
Diary entries that Diet and Hein logged during the war as well as excerpts from personal letters that passed between the two young lovers detail their thoughts and emotions during those years.
War words have embedded themselves in our collective psyche; British politicians are fond of invoking the 'Dunkirk spirit' whenever the country is faced with major crisis or even minor adversity, and Roosevelt's famous description of Pearl Harbor as 'a date which will live in infamy' was echoed by many US commentators after the 9/11 attacks. So far, so familiar. Or is it? How many of us know, for instance, that 'Keep Calm and Carry On', far from achieving its morale-boosting aim, was considered at the time to be deeply patronizing by the people it was directed at, and so had only limited distribution? The Word at War explores 100 phrases spawned and popularized in the lead-up and during the conflict of World War Two. Substantial essays explore and explain the derivations of, and the stories behind, popular terms and phraseology of the period, including wartime speeches (and the words of Churchill, Hitler and FDR); service slang; national stereotypes; food and drink; and codewords.
Philosopher, author, and lecturer Alan Watts (1915–1973) popularized Zen Buddhism and other Eastern philosophies for the counterculture of the 1960s. Today, new generations are finding his writings and lectures online, while faithful followers worldwide continue to be enlightened by his teachings. The Collected Letters of Alan Watts reveals the remarkable arc of Watts's colorful and controversial life, from his school days in England to his priesthood in the Anglican Church as chaplain of Northwestern University to his alternative lifestyle and experimentation with LSD in the heyday of the late sixties. His engaging letters cover a vast range of subject matter, with recipients ranging from High Church clergy to high priests of psychedelics, government officials, publishers, critics, family, and fans. They include C. G. Jung, Henry Miller, Gary Snyder, Aldous Huxley, Reinhold Niebuhr, Timothy Leary, Joseph Campbell, and James Hillman. Watts’s letters were curated by two of his daughters, Joan Watts and Anne Watts, who have added rich, behind-the-scenes biographical commentary. Edited by Joan Watts & Anne Watts
A fascinating and nostalgic collection of over 40 wholesome recipes from the Second World War At a time of shortages and rationing, the British were challenged with providing nutritious meals daily for the family. This pocket-sized compendium of recipes is illustrated with contemporary propaganda notices, photographs and advertisements. Dishes such as Scotch Broth, Dumplings, Savoury Onions, Corned Beef Rissoles and Coconut Orange Pudding recall the ingenuity and camaraderie of those wartime days. Look out for more Pitkin Guides on the very best of British history, heritage and travel.
Michael Ruhlman’s groundbreaking New York Times bestseller takes us to the very “truth” of cooking: it is not about recipes but rather about basic ratios and fundamental techniques that makes all food come together, simply. When you know a culinary ratio, it’s not like knowing a single recipe, it’s instantly knowing a thousand. Why spend time sorting through the millions of cookie recipes available in books, magazines, and on the Internet? Isn’t it easier just to remember 1-2-3? That’s the ratio of ingredients that always make a basic, delicious cookie dough: 1 part sugar, 2 parts fat, and 3 parts flour. From there, add anything you want—chocolate, lemon and orange zest, nuts, poppy seeds, cinnamon, cloves, nutmeg, almond extract, or peanut butter, to name a few favorite additions. Replace white sugar with brown for a darker, chewier cookie. Add baking powder and/or eggs for a lighter, airier texture. Ratios are the starting point from which a thousand variations begin. Ratios are the simple proportions of one ingredient to another. Biscuit dough is 3:1:2—or 3 parts flour, 1 part fat, and 2 parts liquid. This ratio is the beginning of many variations, and because the biscuit takes sweet and savory flavors with equal grace, you can top it with whipped cream and strawberries or sausage gravy. Vinaigrette is 3:1, or 3 parts oil to 1 part vinegar, and is one of the most useful sauces imaginable, giving everything from grilled meats and fish to steamed vegetables or lettuces intense flavor. Cooking with ratios will unchain you from recipes and set you free. With thirty-three ratios and suggestions for enticing variations, Ratio is the truth of cooking: basic preparations that teach us how the fundamental ingredients of the kitchen—water, flour, butter and oils, milk and cream, and eggs—work. Change the ratio and bread dough becomes pasta dough, cakes become muffins become popovers become crepes. As the culinary world fills up with overly complicated recipes and never-ending ingredient lists, Michael Ruhlman blasts through the surplus of information and delivers this innovative, straightforward book that cuts to the core of cooking. Ratio provides one of the greatest kitchen lessons there is—and it makes the cooking easier and more satisfying than ever.
Written in 1932, this English classic cookbook has become a vital resource for cooks across the world.
From the bestselling author of The Chilbury Ladies’ Choir comes an unforgettable novel of a BBC-sponsored wartime cooking competition and the four women who enter for a chance to better their lives. NAMED ONE OF THE BEST BOOKS OF THE YEAR BY GOOD HOUSEKEEPING • “This story had me so hooked, I literally couldn’t put it down.”—NPR Two years into World War II, Britain is feeling her losses: The Nazis have won battles, the Blitz has destroyed cities, and U-boats have cut off the supply of food. In an effort to help housewives with food rationing, a BBC radio program called The Kitchen Front is holding a cooking contest—and the grand prize is a job as the program’s first-ever female co-host. For four very different women, winning the competition would present a crucial chance to change their lives. For a young widow, it’s a chance to pay off her husband’s debts and keep a roof over her children’s heads. For a kitchen maid, it’s a chance to leave servitude and find freedom. For a lady of the manor, it’s a chance to escape her wealthy husband’s increasingly hostile behavior. And for a trained chef, it’s a chance to challenge the men at the top of her profession. These four women are giving the competition their all—even if that sometimes means bending the rules. But with so much at stake, will the contest that aims to bring the community together only serve to break it apart?