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A Point of Controversy
Was the "Shot heard round the World" at Lexington actually an echo from the gently rolling hills around the confluence of the Great Kanawha and Ohio Rivers? Was the Battle of Point Pleasant actually the first battle of the American Revolution? At the beginning of the 20th century, through the tireless efforts of Mrs. Livia Nye Simpson Poffenbarger, the battle site, the monuments and the recognition by congress that this was a "battle of the Revolution" were secured. If it was indeed a battle of the Revolution, then it was the first as it occurred six months before the fight at Lexington. Her adversary on the theory of it being a battle of the Revolution was Virgil Anson Lewis, noted Historian and Archivist for the State of West Virginia and a former proponent of the theory. Both Poffenbarger and Lewis wrote books on this controversial subject and these books are both presented complete in this volume. The author has provided some very interesting, thought provoking facts and speculations for you to consider as you ponder the works of these two adversaries and form your own opinion as to whether this battle was the first of the American Revolution.
Made in America
Made in America: Our Best Chefs Reinvent Comfort Food, features updated classic recipes from the most innovative and remarkable chefs working today. Inspired by turn-of-the-20th century regional American cookbooks, Lucy Lean, former editor of edible LA, has delved through thousands of traditional recipes to define the 100 that best represent America's culinary legacy, and challenged today's leading chefs to deconstruct and rebuild them in entirely original ways. The result is the ultimate contemporary comfort food bible for the home cook and armchair food lover. Each recipe is enhanced with an introduction that includes the background and origin of the dish and a unique profile of the chef who has undertaken it, as well as sumptuous photographs of the dish, chef, and restaurant. Representing the entire United States, chefs have been selected for their accomplishments, talent, and focus on local and sustainable cooking. From Ludo Lefebvre's Duck Fat Fried Chicken to Alain Ducasse's French Onion Soup to Mario Batali's Pappardelle Bolognese to John Besh's Banana Rum Cake, Made in America showcases our favorite dishes as conceived by our finest chefs.
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