In 1910, suffragettes finally persuaded Washington men to ratify a state constitutional amendment permanently granting voting rights for women, only the fifth state to do so. Their success revitalized the national movement, inspiring activists struggling toward passage of the Nineteenth Amendment to the United States Constitution. With full color illustrations throughout, Women's Votes, Women's Voices provides a comprehensive summary of the Washington women's suffrage movement and presents vignettes on many of the state's most active leaders, such as May Arkwright Hutton and Emma Smith DeVoe.

First published by The Equal Franchise Federation of Western Pennsylvania in 1915.

In honor of the centenary of the 19th amendment, a delectable new book that reveals a new side to the history of the suf frage movement. We all likely conjure up a similar image of the women’s suffrage movement: picket signs, red carnations, militant marches through the streets. But was it only these rallies that gained women the exposure and power that led them to the vote? Ever courageous and creative, suffragists also carried their radical message into America’s homes wrapped in food wisdom, through cookbooks, which ingenuously packaged political strategy into already existent social communities. These cookbooks gave suffragists a chance to reach out to women on their own terms, in nonthreatening and accessible ways. Cooking together, feeding people, and using social situations to put people at ease were pioneering grassroots tactics that leveraged the domestic knowledge these women already had, feeding spoonfuls of suffrage to communities through unexpected and unassuming channels. Kumin, the author of The Hamilton Cookbook, expands this forgotten history, she shows us that, in spite of massive opposition, these women brilliantly wove charm and wit into their message. Filled with actual historic recipes (“mix the crust with tact and velvet gloves, using no sarcasm, especially with the upper crust”) that evoke the spirited flavor of feminism and food movements, All Stirred Up re-activates the taste of an era and carries us back through time. Kumin shows that these suffragettes were far from the militant, stern caricatures their detractors made them out to be. Long before they had the vote, women enfranchised themselves through the subversive and savvy power of the palate.

First published in 1938, this classic cookbook has been a staple of American kitchens for generations. With over 4000 recipes and tips on everything from preparing a Thanksgiving turkey to preserving fruits and vegetables, this book is an indispensable resource for home cooks of all levels. This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

"Anne Willan, multi-award-winning culinary historian, cookbook writer, cooking teacher, and founder of La Varenne Cooking School in Paris, explores the lives and work of women cookbook authors whose important books have defined cooking over the past three hundred years. Beginning with the first published cookbook by Hannah Woolley in 1661, up to Alice Waters today, these women, and books, created the canon of the American table. Focusing on the figures behind the recipes, Women in the Kitchen traces the development of American home cooking from the first, early colonial days to transformative cookbooks by Fannie Farmer, Irma Rombauer, Julia Child, Edna Lewis, and Marcella Hazan. Willan offers a short biography of each influential woman, including her background, and a description of the seminal books she authored. These women inspired one another, and in part owe their places in cooking history to those who came before them. Featuring fifty original recipes, as well as updated versions Willan has tested and modernized for the contemporary kitchen, this engaging narrative seamlessly moves through history to help readers understand how female cookbook authors have shaped American cooking today"--Amazon

A Washington Post Notable Nonfiction Book of 2017 One of NPR Fresh Air's "Books to Close Out a Chaotic 2017" NPR's Book Concierge Guide To 2017’s Great Reads “How lucky for us readers that Shapiro has been listening so perceptively for decades to the language of food.” —Maureen Corrigan, NPR Fresh Air Six “mouthwatering” (Eater.com) short takes on six famous women through the lens of food and cooking, probing how their attitudes toward food can offer surprising new insights into their lives, and our own. Everyone eats, and food touches on every aspect of our lives—social and cultural, personal and political. Yet most biographers pay little attention to people’s attitudes toward food, as if the great and notable never bothered to think about what was on the plate in front of them. Once we ask how somebody relates to food, we find a whole world of different and provocative ways to understand her. Food stories can be as intimate and revealing as stories of love, work, or coming-of-age. Each of the six women in this entertaining group portrait was famous in her time, and most are still famous in ours; but until now, nobody has told their lives from the point of view of the kitchen and the table. What She Ate is a lively and unpredictable array of women; what they have in common with one another (and us) is a powerful relationship with food. They include Dorothy Wordsworth, whose food story transforms our picture of the life she shared with her famous poet brother; Rosa Lewis, the Edwardian-era Cockney caterer who cooked her way up the social ladder; Eleanor Roosevelt, First Lady and rigorous protector of the worst cook in White House history; Eva Braun, Hitler’s mistress, who challenges our warm associations of food, family, and table; Barbara Pym, whose witty books upend a host of stereotypes about postwar British cuisine; and Helen Gurley Brown, the editor of Cosmopolitan, whose commitment to “having it all” meant having almost nothing on the plate except a supersized portion of diet gelatin.

"Over fifty recipes inspired by DC's iconic super hero."

What was it like to eat with Alexander Hamilton, the Revolutionary War hero, husband, lover, and family man? In The Hamilton Cookbook, you’ll discover what he ate, what his favorite foods were, and how his food was served to him. With recipes and tips on ingredients, you’ll be able to recreate a meal Hamilton might have eaten after a Revolutionary War battle or as he composed the Federalist Papers. From his humble beginnings in the West Indies to his elegant life in New York City after the American Revolution, Alexander Hamilton’s life fascinated his contemporaries. In many books and now in the hit Broadway musical Hamilton, many have chronicled his exploits, triumphs, and foibles. Now, in The Hamilton Cookbook, you can experience first-hand what it would be like to eat with Alexander Hamilton, his family and his contemporaries, featuring such dishes as cauliflower florets two ways, fried sausages and apples, gingerbread cake, and, of course, apple pie.