Amish and Mennonite cooking feeds the soul as well as the body. The delicious, traditional recipes in this very popular collection produce dishes that are sturdy and basic, yet full of flavor, affection, and warm memories. Here are easy-to-follow, from-scratch recipes for breads, soups, salads, vegetables, meats and main dishes, casseroles, pies, cakes, cookies, and desserts, as well as jams, jellies, and relishes, candies, beverages, and snacks.

FROM HELL is the story of Jack the Ripper, perhaps the most infamous man in the annals of murder. Detailing the events leading up to the Whitechapel killings and the cover-up that followed, FROM HELL is a meditation on the mind of a madman whose savagery and violence gave birth to the 20th century. The serialized story, presented in its entirety in this volume, has garnered widespread attention from critics and scholars. Often regarded as one of the most significant graphic novels ever published, FROM HELL combines meticulous research with educated speculation, resulting in a masterpiece of historical fiction both compelling and terrifying. This new edition, which has been completely re-mastered, is certainly the finest edition of the book produced to date.

For twenty years the officers in Pennsylvania State Police Barracks have kept a secret in Shed B. A vintage Buick which lures the troopers to come and take a look. Now young Ned Wilcox, son of the recently deceased officer Curt, has started hanging around the Barracks. One day he can't resist peeking through the windows. And it's time to share the secret. So the veteran troopers sit Ned down on the smoking bench and tell him every skin-curdling detail - from the Buick's arrival to the terrifying light-shows and what it sucks in and breathes out. For the Buick is a conduit to another world. As King puts it, "when we confront the deep and authentic unknown, we glimpse that place where our familiar universe stops".

Looking for a travel guide that goes where other guides fear to tread? One that rides roughshod over ad-copy puffery to smartly deliver the real scoop on a destination's sites and attractions? One that dares to be honest, hip, and fun? Look no more. Frommer's Irreverent Travel Guides are wickedly irreverent, unabashedly honest, and downright hilarious, and provide an insider's perspective on which attractions are overrated tourist traps and which are the secret gems that locals love. You'll get the lowdown on restaurants, lodging, and shopping, and even find out what the locals think of you. "Like being taken around by a savvy local," said the New York Times. "Hipper and savvier than other guides," concurred Diversion magazine. Never shy about confronting the issues, the Irreverents are guides to real travel in the real world.

London swings once again in the smart, savvy Frommer's Irreverent Guide to London, a deliciously honest insider's look at Great Britain's Gotham. Want to know where the royals kick back? What the locals really think of Tony Blair's Millennium Dome? The biggest shocker about tony London hotels? The neighborhood that's the capital of cool? You'll discover the best spots to savor curry, England's new national cuisine, how to find designer clothes at rock-bottom prices, and how to get theater tickets when the shows are sold out.

The popular cooking teacher, who is also a Methodist minister, demonstrates more than one hundred recipes that show new ways to cook with foods from the Bible, such as pomegranates, barley, saffron, hyssop, and spelt. 200,000 first printing. Tour.

A bomb rips through present-day London, tragically ending the crime-fighting partnership of Arthur Bryant and John May begun more than a half-century ago during another infamous bombing: the Blitz of World War II. Desperately searching for clues to the saboteur’s identity, May finds the notes his old friend kept of their very first case and a past that may have returned…with murderous vengeance. It was an investigation that began with the grisly murder of a pretty young dancer. In a city shaken by war, a faceless killer stalked London’s theater row, creating his own sinister drama. And it would take Bryant’s unorthodox techniques and May’s dogged police work to catch a fiend whose ability to escape detection seemed almost supernatural—a murderer who decades later may have returned to kill one of them…and won’t stop until he kills the other.

A massive tale of secrets, corruption and magic between two feuding families — the powerful Gearys and the shadowy Barbarossas. EVERY FAMILY HAS A SECRET As rich as the Rockefellers, as glamorous as the Kennedys, the Geary dynasty has held subtle sway over American life since the Civil War, brilliantly concealing the depths of its corruption. All that is about to change. For the Gearys are at war. Their enemies are another dynasty — the Barbarossas — whose origins lie not in history but in myth. When the prodigal prince of the Barbarossa clan, Galilee, falls in love with Rachel Geary, the pent-up loathing between the families erupts in a mutually destructive frenzy. Adulteries are laid bare. Secrets creep out. And insanity reigns. Galilee is a massive tale, mingling the sharp realism of Barker's bestseller Sacrament with the dark invention for which he's known worldwide, and surpassing both with an epic tale which will surely rank as the crowning achievement of his career.

WARNING:

This is not a cookbook. You'll find no tongue-tempting treats within — unless, of course, you consider Boiled Cow Elbow with Plaid Sauce to be your idea of a tasty meal. No, The Gallery of Regrettable Food is a public service. Learn to identify these dishes. Learn to regard shivering liver molds with suspicion. Learn why curries are a Communist plot to undermine decent, honest American spices. Learn to heed the advice of stern, fictional nutritionists. If you see any of these dishes, please alert the authorities.

Now, the good news: laboratory tests prove that The Gallery of Regrettable Food AMUSES as well as informs. Four out of five doctors recommend this book for its GENEROUS PORTIONS OF HILARITY and ghastly pictures from RETRO COOKBOOKS. You too will look at these products of post-war cuisine and ask: "WHAT WERE THEY THINKING?" It's an affectionate look at the days when starch ruled, pepper was a dangerous spice, and Stuffed Meat with Meat Sauce was considered health food.

Bon appetit!

The Gallery of Regrettable Food is a simple introduction to poorly photographed foodstuffs and horrid recipes from the Golden Age of Salt and Starch. It's a wonder anyone in the 1940s, '50s, and '60s gained any weight. It isn't that the food was inedible; it was merely dull. Everything was geared toward a timid palate fearful of spice. It wasn't nonnutritious — no, between the limp boiled vegetables, fat-choked meat cylinders, and pink whipped Jell-O desserts, you were bound to find a few calories that would drag you into the next day. It's just that the pictures are so hideously unappealing.

Author James Lileks has made it his life's work to unearth the worst recipes and food photography from that bygone era and assemble them with hilarious, acerbic commentary: "This is not meat. This is something they scraped out of the air filter from the engines of the Exxon Valdez." It all started when he went home to Fargo and found an ancient recipe book in his mom's cupboard: Specialties of the House, from the North Dakota State Wheat Commission. He never looked back. Now, they're not really recipe books. They're ads for food companies, with every recipe using the company's products, often in unexpected and horrifying ways. There's not a single appetizing dish in the entire collection.

The pictures in the book are ghastly — the Italian dishes look like a surgeon had a sneezing fit during an operation, and the queasy casseroles look like something on which the janitor dumps sawdust. But you have to enjoy the spirit behind the books — cheerful postwar perfect housewifery, and folks with the guts to undertake such culinary experiments as stuffing cabbage with hamburger, creating the perfect tongue mousse when you have the fellas over for a pregame nosh, or, best of all, baking peppers with a creamy marshmallow sauce. Alas, too many of these dishes bring back scary childhood memories.

This complete book on garde manger covers the art and techniques of preparing a full range of hot and cold dishes—from hors doeuvres and appetizers to salads, sandwiches, and soups, to sausages, cured and smoked foods, terrines, pâtés, condiments, and more.