<div><B>Get cooking with this beginner&rsquo;s reference that covers essential equipment, kitchen staples, illustrated techniques, and easy recipes.</B><BR />  <BR /> This is a handbook for the starter cook. Ingredients and techniques are listed alphabetically for quick and easy reference, and it provides the basic methods and techniques for dealing with vegetables, fruits, meat, fish, poultry, grains, legumes, breads, and pasta, with advice on how to clean, store, prepare, and cook each entry.<BR />  <BR /> Line drawings illustrate techniques such as dicing, slicing, coring fruit, and rubbing in fat, and where appropriate a very simple recipe&mdash;such as a basic broth or pie&mdash;is included, which allows the reader to develop the skills demonstrated.<BR />  <BR /> Entries also cover simple but easily forgotten information such as how to poach an egg and at what temperature to roast a chicken.</div>

The Basic Basics How to Cook from A–Z

<div><B>&ldquo;A volume that demystifies these vegetables and presents a hundred or so recipes that are simple and, for the most part, economic to prepare.&rdquo;</B><B> &mdash;</B><B><I>Mostly Food &amp; Travel Journal</I></B><BR />  <BR /> Everyone knows and loves the traditional pumpkin&mdash;plump and golden carved into a Halloween lantern&mdash;and perhaps you&rsquo;ve prepared a pumpkin pie or a thick pumpkin soup. But in the last few years other more interesting and varied varieties such as patty pans, kabocha, butternut, acorn, and spaghetti squashes have become available from farmer&rsquo;s markets and allotment gardeners.<BR />  <BR /> For all those cooks who have wondered what to do with these glorious new vegetables, or those who simply want some inspirational ideas for the good old pumpkin or what to do with that glut of zucchini&mdash;here are the recipes. From Pumpkin and White Bean Soup to Minted Zucchini Soup; from Squash Couscous to Zucchini Bread; from Spicy Pumpkin, Rum, and Raisin Ice Cream to Pumpkin Wine, there are over one hundred easy-to-prepare dishes such as stews, pasta sauces, pickles, relishes, cakes, breads, quiches, biscuits, and jams, to take you through the entire year.<BR />  <BR /> For those enthusiasts who like to grow their own produce there are cultivation instructions and seed sources as well as advice on picking, storing, and a guide to varieties.<BR />  <BR /> &ldquo;This book offers countless recipes for all varieties of squash. There are sweet and savoury recipes alike, including a few surprises.&rdquo; &mdash;<I>Mutherfudger</I><BR />  </div>

Pumpkins & Squashes

<div><B>The author of <I>How to Cook from A-Z</I> disproves the myth of British navy culinary misconduct in &ldquo;a work of serious history that is a delight to read&rdquo; (<I>British Food in America</I>).</B><BR />  <BR /> This celebration of the Georgian sailor&rsquo;s diet reveals how the navy&rsquo;s administrators fed a fleet of more than 150,000 men, in ships that were often at sea for months on end and that had no recourse to either refrigeration or canning. Contrary to the prevailing image of rotten meat and weevily biscuits, their diet was a surprisingly hearty mixture of beer, brandy, salt beef and pork, peas, butter, cheese, hard biscuit, and the exotic sounding lobscouse, not to mention the Malaga raisins, oranges, lemons, figs, dates, and pumpkins which were available to ships on far-distant stations. In fact, by 1800 the British fleet had largely eradicated scurvy and other dietary disorders. ?While this scholarly work contains much of value to the historian, the author&rsquo;s popular touch makes this an enthralling story for anyone with an interest in life at sea in the age of sail.<BR />  <BR /> &ldquo;Overall this is an excellent examination of this crucial aspect of British naval power, and I&rsquo;m certainly going to try out some of the recipes.&rdquo; &mdash;HistoryOfWar.org</div>

Buy From US

Kobo

Google

Barnes & Noble

Apple

Amazon

Feeding Nelson's Navy

<div><B>Including recipes, this book “takes a different look at military history but one every bit as relevant as any blood and guts campaign study” (Britain at War).</B><br/><br/>Janet Macdonald, author of the acclaimed <I>Feeding Nelson’s Navy</I>, now turns her attention to food in the British Army over the past two centuries. Napoleon’s remark “an army marches on its stomach” has become an over-used cliché. It is a simple statement and undoubtedly true, but like many such simple statements, the actuality of what fills that stomach and how it is provided is far more complex.<br/><br/>The more you think about this subject, the more questions come to you. What did the British soldier eat, and how was it cooked? Did it provide a proper diet or were there health problems from vitamin and other deficiencies? Did all ranks eat the same way? Who organised the whole thing? Here then, are the answers to those questions, with some insights into the personalities who made a difference—the unsung heroes of the British military machine.<br/><br/><B>“A compelling new history of British Army food from the 17th century to the present day.” —Index Magazine</B></div>

From Boiled Beef to Chicken Tikka

<div>Sir John Moore is perhaps the second most famous British soldier of the Napoleonic Wars after the Duke of Wellington, yet his remarkable career has been neglected in comparison to his celebrated contemporary.  His death in battle at Corunna overshadows the wide range of his earlier campaigns and his achievements as an innovative soldier. Janet Macdonalds fluently written and insightful biography focuses on the development of his character as well as his career as a commander. From it emerges a many-sided portrait of a fascinating man and an outstanding soldier, a key figure in the history of the British army.    Admired by his peers but distrusted by his political masters, Moore was a controversial figure. He is best known for saving the British army in Spain by leading the retreat to Corunna, but he is also credited with developing the training system that enabled Wellingtons army to beat the French in Spain and at Waterloo. Janet Macdonalds account will rekindle interest in a leading actor in the struggle against the French revolutionary and Napoleonic armies.</div>

Sir John Moore

<div><B>An in-depth look at the logistics of keeping the British Army fed, clothed, armed, and supplied during World War I.</B><BR />  <BR /> Napoleon famously said that an army marches on its stomach, but it also marches in its boots and its uniforms, carrying or driving its weapons and other equipment, and all this material has to be ordered from headquarters, produced and delivered. Janet Macdonald&rsquo;s detailed and scholarly new study explains how this enormously complex task of organization and labour was carried out by the British army during the First World War.<BR />  <BR /> She describes the personnel who performed these tasks, from the government and military command in London to those who handled the items in the field. They were responsible for clothing, accommodation, medicine, transport, hand weapons, armament, and communications&mdash;a vast logistical network that had evolved to keep millions of men in the field.<BR />  <BR /> This meticulously researched account of this important subject&mdash;one which has hitherto been neglected by military historians&mdash;will be essential reading and reference for anyone who is interested in the modern British army, in particular in its organization and performance in the First World War.</div>

Supplying the British Army in the First World War

<div><B>The noted military historian reveals the fascinating history of British Army logistics during WWII in this scholarly study.</B><br/><br/>Armies have always required large amounts of material, but by the Second World War the numbers of men involved had grown exponentially, their equipment had become mechanized, and their deployment was global. Elaborate planning and administration at every level had to ensure that items of all kinds were collected, transported and handed out in every theatre of the war. But how were these items selected, ordered, produced, and delivered? Following her previous volume, <I>Supplying the British Army in the First World War</I>, Janet MacDonald continues her study of how the British Army kept its soldiers fed, clothed, and ready to fight. <br/><br/>The scale of the operation was enormous, and it had to be performed to critical timetables. Often threatened by enemy action, it was vital to the army’s success. MacDonald describes the necessity for central advanced planning for each expeditionary force as well as those engaged in home defense. She then elucidates the complex organization of personnel who performed these tasks, from the government and military command in London to those who distributed the equipment on the battlefield.</div>

Janet Macdonald
Follow this author

Books By Janet Macdonald (7 Books)

The Basic Basics How to Cook from A–Z

Pumpkins & Squashes

Feeding Nelson's Navy

From Boiled Beef to Chicken Tikka

Sir John Moore

Supplying the British Army in the First World War

Supplying the British Army in the Second World War

Get weekly updates and deals from Early Bird Books

More from

Corporate

© 2024 OPEN ROAD INTEGRATED MEDIA

Books By Janet Macdonald (7 Books)

The Basic Basics How to Cook from A–Z

Pumpkins & Squashes

Feeding Nelson's Navy

From Boiled Beef to Chicken Tikka

Sir John Moore

Supplying the British Army in the First World War

Supplying the British Army in the Second World War

RELATED POSTS ABOUT JANET MACDONALD

Get weekly updates and deals from Early Bird Books

Corporate

© 2024 OPEN ROAD INTEGRATED MEDIA