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Harry H. Corbett: The Front Legs of the Cow
Harry H. Corbett rose from the slums of Manchester to become one of the best-known television stars of the 20th century. Having left home as a 17-year-old Royal Marine during the Second World War, he fought in the North Atlantic and the jungles of the Pacific and witnessed first-hand the devastation wrought by the Hiroshima bomb. On his return home he wandered into the local theatre company and landed a starring role – The Front Legs of the Cow. Soon becoming a leading light in Joan Littlewood's Theatre Workshop and a widely-respected classical stage actor, his life was changed forever by the television comedy Steptoe and Son. Overnight he became a household name as the series drew unparalleled viewing figures of over 28 million, with fans ranging from the working classes to the Royal Family. Naturally shy and a committed socialist, fame and fortune didn't sit easily on his shoulders, and for the next twenty years, until his untimely death at the age of only 57, he had to learn how to be ''Arold'. Written by his daughter, Susannah Corbett, an actor herself, this is the first biography of Harry H. Corbett, the man who was once described as being 'the English Marlon Brando'.
Creamy and Crunchy
More than MomÕs apple pie, peanut butter is the all-American food. With its rich, roasted-peanut aroma and flavor; caramel hue; and gooey, consoling texture, peanut butter is an enduring favorite, found in the pantries of at least 75 percent of American kitchens. Americans eat more than a billion pounds a year. According to the Southern Peanut Growers, a trade group, thatÕs enough to coat the floor of the Grand Canyon (although the association doesnÕt say to what height). Americans spoon it out of the jar, eat it in sandwiches by itself or with its bread-fellow jelly, and devour it with foods ranging from celery and raisins (Òants on a logÓ) to a grilled sandwich with bacon and bananas ...
The Charms of Tea
With beautiful writing, exquisite art and photography, and 63 traditional recipes, this elegant volume pays tribute to the joys of teatime. This centuries-old ritual is serene and intimate, and each page reveals a special way to celebrate the occasion. Take tea (properly brewed, of course) with English savouries and sweets, and an elegant setting of fine china. "Attend" the Mad Hatter''s tea party through excerpts from Alice in Wonderland. Lose yourself in the tea-inspired thoughts of M.F.K. Fisher, Marcel Proust, and Henry James. Then try some recipes for classic dishes, such as Cucumber Sandwiches, Lemon Curd Hearts, Salmon Mousse, Currant and Pecan Scones, and Meringue Kisses. And, of course you''ll learn about the wonderful variety of teas-from mint and orange pekoe to vanilla milk and iced clove cooler-and how to serve the perfect pot.
Final Supplement to the Environmental Impact Statement for an Amendment to the Pacific Northwest Regional Guide: Appendices
Siskiyou County Library has vol. 1 only.
Culinary History of Missouri, A: Foodways & Iconic Dishes of the Show-Me State
Missouri's history is best told through food, from its Native American and later French colonial roots to the country's first viticultural area. Learn about the state's vibrant barbecue culture, which stems from African American cooks, including Henry Perry, Kansas City's barbecue king. Trace the evolution of iconic dishes such as Kansas City burnt ends, St. Louis gooey butter cake and Springfield cashew chicken. Discover how hardscrabble Ozark farmers launched a tomato canning industry and how a financially strapped widow, Irma Rombauer, would forever change how cookbooks were written. Historian and culinary writer Suzanne Corbett and food and travel writer Deborah Reinhardt also include more than eighty historical recipes to capture a taste of Missouri's history that spans more than two hundred years.
Unique Eats and Eateries of St. Louis
Are you hungry? Hungry for something different, something familiar, something savory, and something sweet - something found in and around St. Louis that satisfies what you uniquely crave. Suzanne Corbett is hungry, too. It’s driven her to survey and visit countless tables, fields and markets. Savoring foods and experiences that can uniquely satisfy what one craves in St. Louis. Unique Eats and Eateries of St. Louis serves as a guide to St. Louis’ virtual smorgasbord of eats. Featuring 99 favorite picks that fill the plate and grocery cart with foods both classic to trendy to regional restaurants, producers and products. Divided into sections such as Plates with a Past, Hot Hearths/Cool Creams and Global Grub, Unique Eats and Eateries of St. Louis looks at the story behind each eat or eatery via vignette overviews covering the plates, places, history or people beyond a menu. A quick reference guide gourmands, foodies and the culinary curious will want to digest before heading out to gobble up St. Louis.
Innovations in Child and Family Policy
Innovations in Child and Family Policy tackles many of the common challenges that children and their families throughout the nation face: child care, family medical leave, special needs, parent education, preventing/addressing child maltreatment, witnessing partner violence, father involvement, and the justice system. Social scientists from multiple disciplines examine the efficacy of programs and policies to address such problems, and use their own research as the basis to make recommendations for expanded or new child and family programs or policies.
How Babies and Families are Made
Surveys the different ways in which children are conceived, develop, are born, and become parts of families, examining special situations such as artificial insemination, cesarean births, and families with adopted children or stepchildren.
