26 chapters on what every girls needs to know about etiguette and entertaining for every occasion

The Sex Life of Food is a delightful panorama about how our two strongest urges, food and sex, work with one another in surprising ways. Facts and ideas, lavishly flavored with humor, lead from one observation to another.-Food is love,+ writes Crumpacker. -If cooking is foreplay, eating is making love, and doing the dishes is the morning after.+A few of the topics that will make readers hunger for The Sex Life of Food:¥ A Freudian look at flour¥ Food and gender: subconscious symbolism¥ Food phobias and eccentricities¥ Hitler the vegetaryan¥ Cannibalism.

Tim Robbins and Morgan Freeman star in The Shawshank Redemption, now a major motion picture from Columbia based on the novella "Rita Hayworth and the Shawshank Redemption" in Different Seasons by Stephen King. A prisoner exacts a revenge and escape so meticulous, so brilliant, that no one suspects his plan. . . .

A culinary genius who helped change the way America eats, Sheila Lukins is the cook behind the phenomenal success of The Silver Palate Cookbooks and The New Basics Cookbook, with over 5 million copies in print. Now Sheila embarks on her first solo journey, visiting 33 countries on a cooks tour of cuisines, ingredients, and tastes. The result is pure alchemy—a new kind of American cookbook that reinterprets the best of the worlds food in 450 dazzling, original recipes. In addition, there are new wines to discover, menus to experiment with, ingredients to learn, spice cabinets to raid—and travelogues to savor. Main selection of the Book-of-the-Month Club's HomeStyle Books and Better Homes & Gardens Family Book Service; and selection of the Quality Paperback Book Club. 444,000 copies in print.

The extremes of American eating—our separate-but-equal urges to stuff and to starve ourselves—are easy to blame on the excesses of modern living. But Frederick Kaufman followed the winding road of the American intestine back to that cold morning when the first famished Pilgrim clambered off the Mayflower, and he discovered the alarming truth: We’ve been this way all along. With outraged wit and an incredible range of sources that includes everything from Cotton Mather’s diary to interviews with Amish black-market raw-milk dealers, Kaufman offers a highly selective, take-no-prisoners tour of American history by way of the American stomach. Travel with him as he tracks down our earliest foodies; discovers the secret history of Puritan purges; introduces diet gurus of the nineteenth century, such as William Alcott, who believed that Ònothing ought to be mashed before it is eatenÓ; traces extreme feeders from Paul Bunyan to eating-contest champ Dale Boone (descended from Daniel, of course); and investigates our blithe efforts to re-create plants and animals that we’ve eaten to the point of extinction.

Cynthia Smith is the author of Misleading Ladies, Impolite Society, and Noblesse Oblige
Publishers Weekly called Noblesse Oblige "fast, clever, charming"
Fourth in the wonderful series featuring Emma Rhodes

Fifty years before the phrase "simple living" became fashionable, Helen and Scott Nearing were living their celebrated "Good Life" on homesteads first in Vermont, then in Maine. All the way to their ninth decades, the Nearings grew their own food, built their own buildings, and fought an eloquent combat against the silliness of America's infatuation with consumer goods and refined foods. They also wrote or co-wrote more than thirty books, many of which are now being brought back into print by the Good Life Center and Chelsea Green. Simple Food for the Good Life is a jovial collection of "quips, quotes, and one-of-a-kind recipes meant to amuse and intrigue all of those who find themselves in the kitchen, willingly or otherwise." Recipes such as Horse Chow, Scott's Emulsion, Crusty Carrot Croakers, Raw Beet Borscht, Creamy Blueberry Soup, and Super Salad for a Crowd should improve the mood as well as whet the appetite of any guest. Here is an antidote for the whole foods enthusiast who is "fed up" with the anxieties and drudgeries of preparing fancy meals with stylish, expensive, hard-to-find ingredients. This celebration of salads, leftovers, raw foods, and homegrown fruits and vegetables takes the straightest imaginable route from their stem or vine to your table. "The funniest, crankiest, most ambivalent cookbook you'll ever read," said Food & Wine magazine. "This is more than a mere cookbook," said Health Science magazine: "It belongs to the category of classics, destined to be remembered through the ages." Among Helen Nearing's numerous books is Chelsea Green's Loving and Leaving the Good Life, a memoir of her fifty-year marriage to Scott Nearing and the story of Scott's deliberate death at the age of one hundred. Helen and Scott Nearing's final homestead in Harborside, Maine, has been established in perpetuity as an educational progam under the name of The Good Life Center.

cover of book is the same artwork as the dust jacket; 1958; 60 pages

Scones make delectable treats for afternoon tea, breakfast, lunch, even midnight snacks. This tempting book features more than seventy luscious recipes for scones and spreads certain to delight both traditional and adverturesome palates:

Sweet Scones: Oat Current, Triple Chocolate Chunk, Jam-Filled Walnut, Pistachio Fig Scones
Savory Scones: Cheese, Hearty Grain, Pesto, Tex-Mex Scones
Spreads: Apple Butter, Clotted Cream, Yogurt Cheese, Chocolate Nut Butter, Raspberry Cream Cheese Spread

Plus dozens more. Special sections tell how to make perfect scones, and how to serve a scrumptious afternoon tea. If you've never indulged in a batch of fresh-baked scones, there's no reason to miss out now!