Book Description
More than 100 recipes introduce the foods and cooking of Laura Ingalls Wilder’s pioneer childhood, chronicled in her classic Little House books.
Notable Children’s Books of 1979 (ALA)
Best Books of 1979 (SLJ)
Notable 1979 Children's Trade Books in Social Studies (NCSS/CBC)
Children's Books of 1979 (Library of Congress)
1980 Western Heritage Award
Customer Reviews:
Great for a Little House fan.......2007-09-20
As a big fan of the Little House books I was really excited to get this cook book. It is full of great info and is good for learning about how they cooked (and what they cooked) in the past. I wouldn't plan on using it as a day to day cook book, but for something fun or to understand the Little House books better, it's a great buy.
The Little House Cookbook.......2007-08-11
Fantastic! I am a docent at an 1800's prairie settlement and I use some of the recipes in the summer kitchen. The lemonade was recently a big hit!
Lot's of fun.......2007-01-11
This book is a lot of fun for the people who love food, the little house on the prairie, and the readings of Laura Ingalls Wilder.
With this it also has the extra of being a cook book with some great finger licking old fashion food.
The Little House Cookbook.......2006-11-04
Interesting and informative as to how people in Laura Ingalls time ate. The struggles of providing in those times involved far more than just running to the corner market. Nothing was wasted, everything had a use and the whole family became involved with the work. To eat in those days was work intensive. The book opens up a new appreciation for what we have now.
I love LH books but..........2005-11-08
I love LH books and read them before there was a TV show- I remember how at age 10 I enjoyed reading about Laura and Mary in the Big woods and how facinating it was to read about playing in the attic among all the food and goods the family had in storage. Laura Ingalls Wilder was so decriptive about the foods and acitivities of her childhood that it made you hungry for what they were about to eat and you felt a part of what was going on.
I am an avid reader and a history major and found the "Frontier Foods" book boring.
I was looking forward to using the kitchen to help get my children interested in history.I was disappointed with this book - Since it is called a cook book I was expecting a more recipes, of foods from the past. What I received was a book about a settler's life but much less interesting than the LH books. Also, the book has a good number of Garth Williams wonderful illustrations but it could have used more,since it is supposed to be a cook book for children.
Book Description
Over the coming years we will need to move from a global culture addicted to cheap, abundant petroleum to a culture of compelled conservation, whether through government directive or market forces. The Post-Petroleum Survival Guide and Cookbook provides useful practical advice for preparing your family and community to make the transition.
This book takes a positive, upbeat, and optimistic view of "the Great Change," promoting the idea that it can be an opportunity to redeem our essential interconnectedness with nature and with each other. The many rifts that have grown up since oil became the world's prime commodity can be mended: between cities and their food sources; the design of the suburban built environment and its car-oriented sprawl; runaway greenhouse warming, clearing of forests and toxification of rivers, oceans, and land. Topics covered include:
- Rebuilding civilization
- Changing your needs
- Water and waste disposal
- Energy and transportation
- Equipment and Tools
- Food storage and First Aid
Also including light-hearted, playful recipes -- some using basic, wholesome foods, some illustrating food growing or preservation, and all emphasizing organic, flavorful and locally grown produce that readily substitute one for another -- this book is about having your catastrophe and eating it too.
Customer Reviews:
A Mind-Opening Treasure Trove.......2007-09-06
I really love this book. It approaches the end of civilization as we know it with a big, humorous, smart smile on its face. It presents such a range of ideas and facts and little-known powerful knowledge, and so much uncommon "common sense" that it manages to make me feel good about the coming mess (the "Great Change"). According to the author, Albert Bates, after the "Crude Awakening," Step 1 is to "Rebuild Civilization." By book's end, you'll reach the 12th step -- "Utopia by Morning." Lots of interesting, eclectic sidebars. Plus, the recipes are really excellent.
Excellent intro level book, full of useful advice.......2007-08-18
This book is great intro to all the issues relating to peak oil and our other looming crisis; water, food, transportation, economics, etc., with hints, tips, sidebars, recipes, quotes, so it's not really heavy going. In a fairly non-apocalyptic way, it covers all sorts of stuff, for example: bug out bags, various alternative fuels, lists of things to stockpile, ecovillages and community, humanure, chart of bean cooking times, a first aid guide. Nothing in a huge amount of depth - it's just one book; but mostly practical and down to earth information, and while I don't agree with everything (he's too optimistic about ethanol, and that compost tea will be anaerobic) on the whole it seems balanced and accurate.
For anyone who's just coming to learn about peak oil, especially in the early panic stages, I particularly recommend this book; there are so many books that will just scare and overwhelm you, while this book has a practical and less we're-all-doomed approach. If you're a peak oil old-timer and have been simplifying your life for a while it is probably all stuff you know already.
A Readers Digest version of the book I was seeking.......2007-05-29
This is a lightweight gloss on an interesting topic. To take just one example, the chapter on food storage does not broach the concept of long-term food storage, which may turn out to be the most important topic of all when surviving a post-petroleum world. Nitrogen purging of containers is not mentioned. CO2 purging is mentioned, but not as a way of stopping oxygen-linked food deterioration, but only as a way of fumigating grains. The need for food-safe containers is mentioned, but an exact discussion of the forms of plastic (HDPE, PP, PETE, LDPE, PVC etc) is not given. The simplest web search gives more information than this book on almost every topic. Another example: a illustration is given of a solar dehydrator, but not the plans to make one, and the diagram of the dehydrator is not even sufficiently labelled so that you'd have some idea of how to make one. Again, turn to the web for proper information. Lastly, people living outside the USA will not be pleased to see everything denominated in inches, Fahrenheit, gallons and pounds. The book is essentially a primer and overview of a lot of topics without any satisfying detail. An appetizer, not a main course, the book is indeed like the "Swiss Army knife" it styles itself as, and like my largely unused Swiss army knife, it's not the tool of choice for any particular need.
Return to pre-industrial society?.......2007-05-19
The author asserts that the world will return to a pre-industrial society as a result of peak oil, and we must be able to grow our own food, as well as be closer to nature.
I fail to see the logic that such a future is the most likely outcome of peak oil.
Terrific, REadable, and NECESSARY for our world.......2007-04-24
The Post-Petroleum Survival Guide and cookbook by Albert Bates is an intriguing and well constructed look at what every citizen in the oil addicted world should know and begin to move toward if any kind of survival is possible when oil is no longer readily available. Bates begins by giving convincing evidence that the availability of plenty of oil and gas is not in the world's future. But the book is not a dooms day end of the world account. After explaining the supply/demand situation for the world relying mainly on oil and gas as the key source of energy, he then goes on to spend most of the book detailing ways in which the average consumer can begin to do things in a daily way that will make everyone less dependent on petroleum as the main energy source. The book details everything from creating one's own energy supplies to food preparation and storage to the way to save in transportation. The margins of each page of the book contains menus of dishes that help to form a more energy efficient approach to cooking. The book is well written with good explanations of approaches the author feels are key to beginning the change to living in a world without abundant petroleum supplies
Book Description
This collection of over 300 recipes is a celebration of the traditional southern cooking that made this Lynchburg, Tennessee boarding house a legend. Many recipes use Jack Daniel's whiskey. Illustrated and indexed.
Customer Reviews:
Miss Mary Bobo's Boarding House Cookbook.......2007-07-11
I collect cookbooks and this one has quickly become a favorite! Every recipe I have tried has been excellent. They are easy to follow and have simple ingredients, most of which I have on hand. I would recommend this book for anyone who loves down home cooking at its best.
Authentic without the booze.......2006-03-27
It is obvious that Jack Daniels is trying to put their stamp on the cookbook, but they should at least be honest and say Ms. Mary didn't prepare her meals with whiskey. The book has a lot of recipes that I have been looking for for years and I intend to use them. These aren't the kinds of recipes you will find on the Food Network, but they sure remind me of my childhood and I plan on sharing them with my granddaughter ---minus the booze.
Sinfully Good Eating.......2005-10-13
Once upon a time when folks made the trip to Lynchburg to visit that famous distillery, they had to stop at Mary Bobo's boarding house, because to pass up one of her home-cooked meals if your were so close would be nothing short of a mortal sin. Mary lived to be a hundred and one, leaving us in Nineteen Eighty-three, but you can still sample her delicious home-cooked fare by faithfully following the recipes in this book.
However, this is more than just a cookbook. There are many wonderful boarding house stories housed within these covers, so you can read a bit about Miss Mary Evans and her Beau during her courting days, or learn a bit about porch sitting, or even see a picture of Al Gore with Mary on her 99th birthday.
Last night I made up Miz Crutcher's Convent Pudding, which is a whole lot like the Macaroni Pie you can get anywhere in Trinidad. It's delicious and easy to make. In the book it explains that this was served a lot during WW II, because of shortages and the fact that people didn't have very much. Well it's still being served in the Caribbean, probably for the same reasons.
I've also done Mary Bobo's Baked Turkey with Cornbread Dreassing and let me tell you, scrumptious. Don't be lookin' for low fat, fancy dancy, new age cooking here, but what the heck, once and a while you just have to have an old-fashioned, down home, doggone good, sinful meal. And if that's what you're looking for, look no further. Five stars from me for this super book.
Review submitted by Captain Katie Osborne
A fine gift shop purchase, but not an heirloom Southern cookbook. .......2005-08-29
Please read all the reviews here for a better picture of this cookbook. Perhaps the recipe are enjoyed by some, particularly those fond of putting whiskey in everything from salad to dessert and every dish between.
There is an out-of-print book "Miss Mary's Down-Home Cooking" by Diana Dalsass, which includes superb Southern recipes from Mary Bobo's boarding house. These are the recipes used during Mary Bobo's tenur. These are the recipes which the tea-totaller Miss Mary would approve of. My wife and I thought it was worth the expense of using a book finder service to get.
Before using the book finder service, I bought the Mitchamore book listed here. I figured it would contain the same recipes and I'd save a buck. They aren't even close. Even without comparing the two books, I still can't recommend this book to anyone who doesn't vehemently adore Jack Daniels. This really is a whiskey cookbook. A fine gift shop purchase, but not an heirloom Southern cookbook.
Yummies for the tummies!.......2005-08-14
This cookbook is awesome! I found recipes for things my mother used to make, but I never got her recipe. There are some recipes that raised an eyebrow or two, but, so far I am having a 'gas' trying out the different tasty treats!
Book Description
For the past ten years, Jean Anderson has been on a quest: to search out the most popular recipes of the 20th century and to chronicle 100 years of culinary change in America. The result is a rich and fascinating look at where we've been, at the recipes our mothers and grandmothers loved, and at how our own tastes have evolved.
The more than 500 cherished recipes in these pages are mainstays of American home cooking, the recipes that have remained favorites year after year. For the smallest sampling:
California dip . . . Buffalo chicken wings . . . vichyssoise . . . tuna-noodle casserole . . . Swiss steak . . . frosted meat loaf . . . tamale pie . . . corn dogs . . . lobster rolls . . . classic green bean bake . . . perfection salad . . . green goddess salad . . . frozen fruit salad . . . chiffon cake . . . brownies . . . chocolate chip cookies . . . chocolate decadence
Beyond this collection is Jean's exploration of the diversity of our nation's cuisine and our adoption of such "foreign" dishes as pizza, gazpacho, lasagne, moussaka, and tarte tatin. Her painstakingly researched text includes extensive headnotes, thumbnail profiles of important people and products (from Fannie Farmer to James Beard and from electric refrigerators to the microwave), and a timeline of major 20th-century food firsts.
In recording popular recipes that might have been lost, in setting them in richly detailed historical context, Jean Anderson has written her masterwork. The American Century Cookbook may well be the most important new cookbook of the decade; it is certainly the book America will love.
Book Description
Little House on the Prairie, Laura Ingalls Wilder's heartwarming story of a pioneer girl named Laura and her family's covered wagon journey to Kansas, is one of the most beloved children's books ever written. Ever since her story was first published sixty-five years ago, readers have clamored to know more about Laura and her real life on the prairie.
Now, in this beautifully illustrated volume, you can experience life as it was in the little log cabin. Discover how Laura's real life was both similar to and different from the life she described Little House on the Prairie. Find out what it was really like to homestead land, cook over an open fire, and build a prairie cabin. Make Mary's and Laura's star headbands, cook Ma's stewed blackberries, and plant your own prairie garden. You can even sing the songs that the Ingallses sang to the sound of Pa's fiddle!
For anyone who has ever treasured Little House on the Prairie, Inside Laura's Little House brings Laura's world vividly and remarkably to life.
Customer Reviews:
A wonderful read for all Laura fans!.......2000-11-11
This is another great book by this team of authors who really know how to present information in a lively, easy to read format, with wonderful illustrations! Book features new crafts revolving around themes from the books and the period, time lines of events happening in the world during Laura's time, information about the real life stories of the Ingalls and Wilder families. An enjoyable book for child or adult readers with lots of projects that can be done together. If you have not read the other Collins / Eriksson books, I highly recommend searching though Amazon for the others, they are all fantastic!
Average customer rating:
- Don't miss this one!
- Absolutely brilliant!
|
The Great New American Writers Cookbook
Manufacturer: University Press of Mississippi
ProductGroup: Book
Binding: Hardcover
 General
| Cooking, Food & Wine
| Subjects
| Books
General
| U.S. Regional
| Regional & International
| Cooking, Food & Wine
| Subjects
| Books
Collections & Readers
| United States
| World Literature
| Literature & Fiction
| Subjects
| Books
ASIN: 1578065895 |
Book Description
Published in 1981, The Great American Writers Cookbook was a treasure trove of recipes submitted by the country's most celebrated authors. This all-new collection, a fine follow-up for a new era, features recipes that range from peanut butter sandwiches to eggplant caviar, with dishes---and anecdotes---offered by writers of every imaginable stripe, ethnicity, region, and culture in America.
Contemporary novelists such as National Book Award winners Jonathan Franzen and the late, great Bernard Malamud share space with columnists Dave Barry, P. J. O'Rourke, and Christopher Buckley, with journalists and novelists Andrei Codrescu and Anna Quindlen, with journalist John Berendt, and with poet and novelist Sandra Cisneros. The interspersing of recipes from older and younger generations reveals cookery as creatively diverse as the writings from David Guterson, T. C. Boyle, Elizabeth McCracken, and former First Lady Barbara Bush.
This unusually tangy assortment of more than 150 recipes runs the gamut from tofu to heart-clogging chili. Writers play fast and loose with ingredients and forewarn readers planning to try them that some of the most seductive recipes are loaded with cholesterol. With such temptations as "Thighs of Delight," "Crevettes Désir," a "sexy spaghetti sauce," and a lemon icebox pie that allegedly elicits proposals of marriage, the recipes---and stories revealing their origins---are enticing, bizarre, and promisingly tasty.
The collection gives particular emphasis to contemporary southern writers---Padgett Powell, Jack Butler, Larry Brown, Ellen Gilchrist, and Josephine Humphreys, among others, although their recipes are often far from being quintessentially "Southern."
Scintillating with writerly antics and witty histories as transfixing as the recipes themselves, The New Great American Writers Cookbook is not just for daring cooks. It's also a collector's item for food-doting lovers of American literature.
Customer Reviews:
Don't miss this one!.......2005-09-03
I *LOVE* this cookbook! I have (and love) the earlier edition, but this is completely different, and incredibly wonderful. Like many community cookbooks, it contains families' most treasured recipes -- but they're very clearly written, most describe why they're such favorites, and they're all contributed by writers, many of whom you'll know and love. Truly, one of my all-time favorites!
Absolutely brilliant!.......2004-01-11
I must confess that since the advent of the Internet, I have not found it necessary to buy many cookbooks (sorry, authors), because the recipe for just about anything can be found on the virtual Web, but this book caught my eye, went on my Amazon Wish List and was received for Christmas. What an absolute treat! The recipes as such are almost secondary in this book, because the point is that all of them have been contributed by American authors, including such jaw-dropping talents as Pete Dexter and Elmore Leonard. And Jay McInerney and E. Annie Proulx. And many more. Now, as one who likes to cook and has by dint of circumstance done so in Eastern Europe for more than a decade now, I find a distressing reliance in some of these recipes on such things as Campbell's soups. With the possible exception of the most detailed bisques and, perhaps, Bouillabaisse, soup is so easy and wonderful to cook at home that there should be no excuse for this. But I digress. The true joy to this book is the writing which accompanies many of the recipes. Thus, for instance, you would never find this ingredient in the oeuvre of Julia Childs:
1 lb. turkey hearts (Do not attempt to collect individually - very messy and inconvenient to the turkeys)
Or instructions such as this; "Now serve with rice and, on the side, a well-iced can of Pabst Blue Ribbon, one per guest, with extra in the icebox. Without the Pabst is okay, but not true Appalachian".
This is a book which would be appropriate not just for those who spend lots of time in the kitchen, but to anyone who enjoys American literature. There's enough for both kinds of people (and I'll bet lots of Amazon users correspond to both descriptions). I can't recommend this book more highly!
Amazon.com
Thank goodness Jean Anderson's The American Century Cookbook is as much a culinary page-turner as a call to the kitchen, because most of the 20th century's favorites are killers according to modern nutritional standards. Try to be satisfied learning that chocolate brownies and meatloaf, as we know it, were born back when most cooks relied on a wood-burning stove, and resist the urge to whip up a Grasshopper Pie or batch of Cherry Winks. Be assured, though, all 500-plus recipes work to perfection, including the one for Perfection Salad, the gelatin mold that started it all back in 1905. Charting trends along with the origins of specific dishes, Jean Anderson shares the significance of landmark cookbooks, from The Fannie Farmer Cookbook, to Craig Claiborne's The New York Times Cook Book, and Julia Child's Mastering the Art of French Cooking. Sea changes cited are the acceptance of foreign cuisines and the idea that cooking can be a pastime as well as a necessity. A few landmark recipes include Clam Dip, Gazpacho, Guacamole, Sloppy Joes, New York-Style Cheesecake, and Banana-Nut Bread. Find your favorites set in context by Anderson's painstaking research.
Book Description
For the past ten years, Jean Anderson has been on a quest: to search out the most popular recipes of the 20th century and to chronicle 100 years of culinary change in America. The result is a rich and fascinating look at where we've been, at the recipes our mothers and grandmothers loved, and at how our own tastes have evolved.
The more than 500 cherished recipes in these pages are mainstays of American home cooking, the recipes that have remained favorites year after year. For the smallest sampling:
California dip . . . Buffalo chicken wings . . . vichyssoise . . . tuna-noodle casserole . . . Swiss steak . . . frosted meat loaf . . . tamale pie . . . corn dogs . . . lobster rolls . . . classic green bean bake . . . perfection salad . . . green goddess salad . . . frozen fruit salad . . . chiffon cake . . . brownies . . . chocolate chip cookies . . . chocolate decadence
Beyond this collection is Jean's exploration of the diversity of our nation's cuisine and our adoption of such "foreign" dishes as pizza, gazpacho, lasagne, moussaka, and tarte tatin. Her painstakingly researched text includes extensive headnotes, thumbnail profiles of important people and products (from Fannie Farmer to James Beard and from electric refrigerators to the microwave), and a timeline of major 20th-century food firsts.
In recording popular recipes that might have been lost, in setting them in richly detailed historical context, Jean Anderson has written her masterwork. The American Century Cookbook may well be the most important new cookbook of the decade; it is certainly the book America will love.
Customer Reviews:
Delicious Nostalgia for American Cooks.......2004-01-22
This book is a treasury of true American cooking, with the recipes our mothers and grandmothers loved,and that make fond memories for us. Some are still favorites for family and entertaining (Pineapple Upside-Down Cake, Stroganoff Casserole), others beg to be rediscovered (Imagine! Coca-Cola Salad), all provide fascinating reading, with their accompanying histories, orginal ads and illustrations. "American Century" has rapidly become one of my favorite cookbooks, both for browsing and for adding to my collection of recipes that please and amaze.
Fantastic book!.......2002-11-29
I use this book as a reference guide for my high school American History and African American Studies classes. Everything in the world seems to be here including an old favorite from the 1960s, 'Puree Mongole.' This cookbook is easy to read and most recipes are simple to follow. The best part for me, as a Social Studies teacher, is the gem of the history lessons and time lines associated with all the food preparations. A real pleasure and a book that is priceless if you like the history of American cuisine.
A fun book for culinary anthropologists.......2002-09-21
It is a good book to find popular American recipes. Cookies and quickbreads are delicious, and my husband likes the casserole chapter. As I was born and raised outside the U.S., the tidbits about American culinary history in the book are very fascinating. I had to try exotics like soup mongole (a Campbell combination soup), and I admit it is pretty good. The ethnic recipes that entered American mainstream are often Americanized, but it should not be surprising because it is the American Century Cookbook after all.
A Wonderful History of Cooking.......2001-01-20
This book is exceptionally broad in both history and recipes. From Appetizers and snacks to soups, main dishes, casseroles, vegetables, salads, breads, desserts and more! Old "tried and true" recipes are given. Along with the recipes are wonderful stories, mini history lessons, and facts on a century of events in the food industry. For example, in 1929 7up went on sale or1963 "The French Chef" with Julia Child comes to public television. The only drawback to the book, as far as I am concerned, is that with the wonderfully historic photos and drawings throughout the book there are no captions about the pictures, telling the reader about the picture. That would have added greatly to the historical point of the book. But, an excellent book, one worth having.
A great food trip through time........2000-03-17
If your looking for it it's in this book and a whole lot more. My favorite recipes from childhood like grasshopper pie and wafer cakes even that strange perfection salad is there. There are recipes for mystery cakes, heavenly hash, oh just tons of recipes each with a preface which talks about the recipes history. If you like history and you like food this is a treasure. There is a timeline of food happenings and section on the international influences on the American palette.
Book Description
Before Teddy Roosevelt earned his reputation as a strong, masculine hunter, explorer, and Rough Rider, he actually endured a sickly childhood. That’s just one aspect of his life covered in this handsomely illustrated biography, which follows his transformation into a disciplined athlete and one of the world’s best-known public servants and politicians. Renowned author John Garraty uses quotes from Roosevelt throughout, giving readers direct contact with the man’s colorful personality. In addition, Garraty masterfully eliminates confusing details, while emphasizing the significance of Roosevelt’s actions as he deals with opposing faction. He emerges as the first modern President and a great statesman.
Customer Reviews:
a treasure.......2006-03-18
I found this book at the library and have fallen in love with it. It's filled with delightful anecdotes about Laura, Almanzo and Rose, photos of the family and their Missouri home, and wonderful country-cooking recipes. I've tried only Cora's Cream Cake so far. My family loved it, and I'm eager to try more of the recipes - Almanzo's Favorite Swiss Steak, maybe, or Scalloped Corn Kansas. I'd love to see this book reprinted. I'd buy it for myself and everyone I know.
Lovely Book.......2002-12-23
I, too, checked this out of the library and tried the gingerbread recipe. Made it for the second time today for a family dinner and everyone raved about it. It is a lovely book full of comments about each recipe and wonderful illustrations. My 9 year old loved looking at it too. Can't wait to try more recipes...a good variety with old-fashioned sensibility.
Disappointed to find this is out of print!.......1999-12-10
I checked this book out of my local library and enjoyed it so much (Laura's gingerbread recipe is especially good) that I wanted to purchase a copy for my personal cookbook collection. I hope it is reprinted soon! Different from "The Little House Cookbook" in that these are not necessarily recipes from Laura's "Little House" books, but rather recipes from her personal cookbook she complied as an adult living in Mansfield, MO. This book is illustrated with beautiful color photos of Laura and Almanzo's home in Missouri (inside and out) and would be a great addition to my cookbook collection. The recipes themselves have a simple, country flair and appear to be easy to prepare (only tried a few but I do love to read cookbooks!)
Books:
- The Little Saigon Cookbook: Vietnamese Cuisine and Culture in Southern California's Little Saigon
- The Naturally Sweet Baker : 150 Decadent Desserts Made With Honey, Maple Syrup, and Other Delicious Alternatives to Refined Sugar
- The Rum Diary : A Novel
- The Secret (Unabridged, 4-CD Set)
- The South Beach Diet Good Fats/Good Carbs Guide (Revised): The Complete and Easy Reference for All Your Favorite Foods
- The Ultimate Rice Cooker Cookbook : 250 No-Fail Recipes for Pilafs, Risottos, Polenta, Chilis, Soups, Porridges, Puddings and More, from Start to Finish in Your Rice Cooker
- The Ultimate Rice Cooker Cookbook : 250 No-Fail Recipes for Pilafs, Risottos, Polenta, Chilis, Soups, Porridges, Puddings and More, from Start to Finish in Your Rice Cooker
- The Ultimate Rice Cooker Cookbook : 250 No-Fail Recipes for Pilafs, Risottos, Polenta, Chilis, Soups, Porridges, Puddings and More, from Start to Finish in Your Rice Cooker
- The Ultimate Uncheese Cookbook: Delicious Dairy-Free Cheeses and Classic "Uncheese" Dishes
- The Wisdom of the Chinese Kitchen: Classic Family Recipes for Celebration and Healing
Books Index
Books Home
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- Hanging by a Thread: Social Change in Southern Textiles
- One Hundred Jobs: A Panorama of Work in the American City
- Architectural Details from Victorian Homes
My Little House Crafts Book: 18 Projects from Laura Ingalls Wilder's (Little House)
Laura's Album: A Remembrance Scrapbook of Laura Ingalls Wilder (Little House)
The Little House Guidebook
My Book of Little House Paper Dolls: The Big Woods Collection
Little House 9 Book Box Set (Little House)
