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Benjamin Franklin Book of Recipes
This is a collection of recipes from the time of Benjamin Franklin, complemented by anecdotes about his extraordinary life in Boston and Philadelphia, London and Paris. Each chapter is set at a location where Franklin lived or was a visitor, and the menus reflect the food eaten at that time. The recipes are from several sources, including some by the great statesman himself. Among the period recipes and anecdotes, the reader will encounter some more modern recipes, and excursions into the origins of food and drink, all served with a liberal scattering of Franklin's quotations.
Peckham Diamonds
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Atlantic Warriors
When Carrie Nordsuitlaan's third husband dies, in a helicopter crash in the South African velt, she discovers he has sold their house to pay for his flying business. The only asset she has left in the world is a Piper Warrior aircraft, based in Florida. Carrie determines to learn to fly and go and fetch the plane, bringing it back to England where she is sure she will be able to sell it. However, as she soon discovers, while it is easy to learn to fly, it is not so easy to bring the single engine plane back across the Atlantic, so she hires a co-pilot, the notorious Irishman Kieran O'Toole, known for his dubious exploits. As the ill-matched pair travel up the Eastern Seaboard and into Greenland and Iceland in the small plane they discover that Captain Norduitlaan was not the man he seemed to his wife, that his business affairs were extremely dodgy and that she is in a lot more trouble than she realised. However, she also discovers a love of flying that changes her life.
Benjamin Franklin
Presents a biography of the eighteenth-century printer, inventor, and statesman who played an influential role in the early history of the United States.
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Crimes and Cover-ups in American Politics
The history that the textbooks left out. For far too long, American history has been left in the unreliable hands of those that author Donald Jeffries refers to as the court historians. Crimes and Cover-ups in American Politics: 1776-1963 fights back by scrutinizing the accepted history of everything from the American War of Independence to the establishment reputation of Thomas Jefferson and the other Founding Fathers, the Civil War, the Lincoln assassination, both World Wars, US government experimentation on prisoners, mental patients, innocent children and whole populated areas, the Lindbergh baby kidnapping and much, much more. Secular saints like Abraham Lincoln, Theodore Roosevelt, and...
Literary Eats
This is a comprehensive collection of authentic recipes, some 500 in all, for drinks and dishes that more than 150 American authors since the late 18th century are known to have enjoyed. The book should appeal to amateur chefs and so-called "foodies" who may want to test some of the recipes in their kitchens; to American literature instructors and scholars who may use it as a teaching tool; and general readers who will read it for pleasure. In effect, this is a celebrity cookbook to which many literary celebrities, living and dead, have contributed, among them Harriet Beecher Stowe, Rudolfo Anaya, Denise Chavez, Emily Dickinson, William Faulkner, Harlan Ellison, Ursula Le Guin, Benjamin Franklin, Charlotte Perkins Gilman, Jack London, Allen Ginsberg, Lafcadio Hearn, Ernest Hemingway, Jack Kerouac, Elmore Leonard, Bobbie Ann Mason, Marjorie Kinnan Rawlings, Leslie Marmon Silko, Gertrude Stein, Onoto Watanna, Eudora Welty, Walt Whitman, and Gerald Vizenor.
The Founding Foodies
Ever wonder how certain foods came to be such huge staples of American culinary history? In this fascinating mashup between history book and cook book, one of America's Founding Fathers could be at the source! Food writer Dave DeWitt entertainingly describes how some of America's most famous colonial leaders—like George Washington, Thomas Jefferson, and Benjamin Franklin—not only established America's political destiny, but also revolutionized the very foods we eat. Beyond their legacy as revolutionaries and politicians, the Founding Fathers of America were first and foremost a group of farmers. Like many of today's foodies, they ardently supported sustainable farming and ranching, exotic imported foods, brewing, distilling, and wine appreciation. Explore their passion for the land and the bounty it produced through an intriguing narrative, sprinkled with recipes that showcase their love of food and the art of eating that would ultimately become America's diverse food culture. Features over thirty authentic colonial recipes, including: Thomas Jefferson's ice cream A recipe for beer by George Washington Martha Washington's fruitcake Medford rum punch Terrapin soup
