Serving the Pieces is the tale of a Nebraska farm boy's experiences with the 242nd Field Artillery Battalion - training in the US to combat in Europe - during WWII.

Records the memories of a war in the words of those women courageous enough to walk into hell. --San Francisco Chronicle

The serious cook is always delighted to hear the words ''superb" and "delicious" or even an occasional "bravo," but the ultimate compliment received at any table is a question: "May I have a copy of your recipe?" Whether it's Cream-Filled Crêpes Flamed in Cointreau or Grilled Knockwursts with Honey Mustard, if your audience likes the dish well enough to ask for the recipe, then it's a success. Fearless Cooking for Company includes ten years' worth of Michele Evans' "most requested" recipes, more than 300 of them, and they are truly special. Most are her own, but there are also contributions from family, friends, and chefs in restaurants around the world who have generously shared their secrets. The recipes offer a wide range of choices for every course and every taste, from instant dishes made from fresh and some prepared foods to elaborate presentations that require time and totally fresh ingredients. There are special sections on cooking for crowds, with recipes and menus that serve 12 or 24 people any time of the year. All entrées in the book are accompanied by menu suggestions, and some basic recipes are included to remind the reader of important techniques, procedures, and timing. Organization is as important to the home cook as it is to the chef in the largest restaurant kitchen, and it is one of the critical keys to good cooking and elegant, anxiety-free entertaining. A chapter called Mise en Place—putting everything in its place—suggests ways of organizing the preparation of a recipe in the most efficient manner possible. Whether you entertain every night of the week or cook only when the mood strikes you, the recipes in Fearless Cooking for Company will become part of your own treasured collection—recipes that you will be asked for again and again and that you will pass on to others with pleasure.

This is the first book on identifying Early American Pattern Glass cake stands. It features 1,150 photographs, mostly color, of cake plates and their pedestals, as well as descriptions of the patterns themselves. Its easy-to-use format presents pattern names listed alphabetically by popular name. Measurements, colors, stains or decorations, dates made, manufacturers' names, and values are included. The index reflects all known names with the popular name listed in bold print. Included are 465 patterns from Actress to Zipper Cross, plus 29 that are unidentified, and 64 manufacturers dating from 1872: Cambridge, Fostoria, Heisey, Riverside, U.S. Glass, and others, and misconceptions about U.S. Glass patterns are clarified. 2009 values.

Spices, imaginatively used, are the outstanding feature of Indian and Pakistani cookery-subtle or pungent, hot or mild, there is something to suit every palate. This is a completely revised and updated edition of Charmaine Solomon's influential and iconic The Complete Asian Cookbook. Instantly heralded as a classic when it was first published in 1976, The Complete Asian Cookbook covers 800 classic and contemporary dishes from fifteen countries (India, Pakistan, Sri Lanka, Indonesia, Malaysia, Singapore, Burma, Thailand, Cambodia, Laos, Vietnam, The Philippines, China, Korea and Japan). Written with the home cook in mind, Charmaine's recipes are straightforward, simple to follow and work every time. Recipe and chapter introductions give valuable information about how local dishes are prepared and served, while the comprehensive glossary explains unfamiliar ingredients (which are steadily more commonplace in supermarkets today). The Complete Asian Cookbook is a book that belongs in the kitchens of every household.

Title 10, Energy, Parts 200-499

First published in 1972, The Foxfire Book was a surprise bestseller that brought Appalachia's philosophy of simple living to hundreds of thousands of readers. Whether you wanted to hunt game, bake the old-fashioned way, or learn the art of successful moonshining, The Foxfire Museum and Heritage Center had a contact who could teach you how with clear, step-by-step instructions. This eleventh volume celebrates the rituals and recipes of the Appalachian homeplace, including a one-hundred page section on herbal remedies, and segments about planting and growing a garden, preserving and pickling, smoking and salting, honey making, beekeeping, and fishing, as well as hundreds of the kind of spritied firsthand narrative accounts from Appalachian community members that exemplify the Foxfire style. Much more than "how-to" books, the Foxfire series is a publishing phenomenon and a way of life, teaching creative self-sufficiency, the art of natural remedies, home crafts, and other country folkways, fascinating to everyone interested in rediscovering the virtues of simple life.