Vespertine Menu
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The Vespertine
It’s the summer of 1889, and Amelia van den Broek is new to Baltimore and eager to take in all the pleasures the city has to offer. But her gaiety is interrupted by disturbing, dreamlike visions she has only at sunset—visions that offer glimpses of the future. Soon, friends and strangers alike call on Amelia to hear her prophecies. However, a forbidden romance with Nathaniel, an artist, threatens the new life Amelia is building in Baltimore. This enigmatic young man is keeping secrets of his own—still, Amelia finds herself irrepressibly drawn to him. When one of her darkest visions comes to pass, Amelia’s world is thrown into chaos. And those around her begin to wonder if she’s not the seer of dark portents, but the cause. This book features a teaser chapter from Saundra Mitchell’s third novel, The Springsweet.
American Cuisine
Author: Paul Freedman
language: en
Publisher: Liveright Publishing
Release Date: 2019-10-15
Paul Freedman’s gorgeously illustrated history is “an epic quest to locate the roots of American foodways and follow changing tastes through the decades, a search that takes [Freedman] straight to the heart of American identity” (William Grimes). Hailed as a “grand theory of the American appetite” (Rien Fertel, Wall Street Journal), food historian Paul Freedman’s American Cuisine demonstrates that there is an exuberant, diverse, if not always coherent, American cuisine that reflects the history of the nation itself. Combining historical rigor and culinary passion, Freedman underscores three recurrent themes—regionality, standardization, and variety—that shape a “captivating history” (Drew Tewksbury, Los Angeles Times) of American culinary habits from post-colonial days to the present. The book is also filled with anecdotes that will delight food lovers: · how dry cereal was created by William Kellogg for people with digestive problems; · that Chicken Parmesan is actually an American invention; · and that Florida Key-Lime Pie, based on a recipe developed by Borden’s condensed milk, goes back only to the 1940s. A new standard in culinary history, American Cuisine is an “an essential book” (Jacques Pepin) that sheds fascinating light on a past most of us thought we never had.
The Joy of Eating
Author: Jane K. Glenn
language: en
Publisher: Bloomsbury Publishing USA
Release Date: 2021-11-05
This guide explores the joy of eating through food festivals, celebrity chefs, and culinary spectacles woven into our cultural fabric.