By 1914, Theodore Dreiser was a successful writer with an international reputation, as well as a fixture on the New York literary scene. He had not been back to Indiana, his home state, in over twenty years when he was approached by his friend Franklin Booth, a respected and very successful artist, to make the trip together by automobile. The result is a narrative brimming with detail and the first modern work of American road literature, capturing the euphoric freedom to be found behind the wheel of a car.

By 1914, Theodore Dreiser was a successful writer living in New York. He had not been back to his home state in over 20 years. When his friend, the Indiana-born artist Franklin Booth, approached him with the idea of driving from New York to Indiana, Dreiser's response to Booth was immediate: "All my life I've been thinking of making a return trip to Indiana and writing a book about it". So was born the literary genre -- the American automobile road book. Along the route, Dreiser recorded his impressions of the people and land in words while his traveling companion sketched some of these scenes. In this reflective tale, Dreiser and Booth cross four states, covering 2,000 miles in two weeks, to arrive at Indiana and the sites and memories of Dreiser's early life in Terre Haute, Sullivan, Evansville, Warsaw, and his year at Indiana University. Copyright © Libri GmbH. All rights reserved.

A delectable consumers' guide to local foods in Indiana

A supplemental textbook for middle and high school students, Hoosiers and the American Story provides intimate views of individuals and places in Indiana set within themes from American history. During the frontier days when Americans battled with and exiled native peoples from the East, Indiana was on the leading edge of America’s westward expansion. As waves of immigrants swept across the Appalachians and eastern waterways, Indiana became established as both a crossroads and as a vital part of Middle America. Indiana’s stories illuminate the history of American agriculture, wars, industrialization, ethnic conflicts, technological improvements, political battles, transportation networks, economic shifts, social welfare initiatives, and more. In so doing, they elucidate large national issues so that students can relate personally to the ideas and events that comprise American history. At the same time, the stories shed light on what it means to be a Hoosier, today and in the past.

By 1914, Theodore Dreiser was a successful writer living in New York. He had not been back to his home state in over 20 years. When his friend, the Indiana-born artist Franklin Booth, approached him with the idea of driving from New York to Indiana, Dreiser's response to Booth was immediate: "All my life I've been thinking of making a return trip to Indiana and writing a book about it". So was born the literary genre -- the American automobile road book. Along the route, Dreiser recorded his impressions of the people and land in words while his traveling companion sketched some of these scenes. In this reflective tale, Dreiser and Booth cross four states, covering 2,000 miles in two weeks, to arrive at Indiana and the sites and memories of Dreiser's early life in Terre Haute, Sullivan, Evansville, Warsaw, and his year at Indiana University. Copyright © Libri GmbH. All rights reserved.

Noah enjoys nursery school, but looks forward to Fridays when the Sabbath bread "challah" is served at snacktime.

Making a delicious pie has never been easier with this extensive cookbook from the popular Chicago bakery. When Paula Haney first opened the Hoosier Mama Pie Company on March 14, 2009 (Pi day, appropriately enough), she worried whether her new business could survive by specializing in just one thing. But with a line around the block, Paula realized she had a more immediate problem: had she made enough pie? The shop closed early that day, but it has been churning out plenty of the Chicago’s most delectable pies ever since. Specializing in hand-made, artisanal pies that only use locally sourced and in-season ingredients, Hoosier Mama Pie Company has become a local favorite and a national destination gaining praise from Bon Appetit, the Food Network, and Food & Wine as one of the top pie shops in the country. Now, The Hoosier Mama Book of Pie delivers all the sumptuous secrets of buttery crusts, fruity fillings, creams and custards, chess pies, over-the-top pies, and even the stout and hearty savory pie. The practically oriented, easy-going, and accessible style of this book will help bakers both new and old make the perfect pie for every occasion. On top of all of this, The Hoosier Mama Book of Pie also includes tips on technique, fascinating historical anecdotes, and an emphasis on special seasonal recipes, as well as quiches, hand pies, and scones. This beautifully photographed and designed book has the classic retro feel of the mid-20th century golden age of pie, and all the warmth and personality of the Hoosier Mama Pie Co.’s cozy Chicago storefront. The focus on using local produce and employing the farm-to-table philosophy gives the book a contemporary twist, helping home bakers make the freshest, most delicious pies imaginable. Now readers can take a little piece of the Hoosier Mama Pie Company anywhere they go. Praise for the Hoosier Mama Book of Pie “Paula Haney . . . just put out a massive cookbook with her recipes . . . and it’s something very special. The almost-400-page tome details Hoosier Mama’s opening and development, as well as Haney’s recipes for everything from crust to biscuits to custard fillings. The photos make everything look delicious and, to the above-average baker, everything seems relatively easy to execute.” —Marah Eakin, The AV Club “Everything you could possibly want to know about proper pie making is covered . . . No facet of the process is too humble for discussion; the merits of salt in the crust is given as much thought as the best way to combine butter and flour. If you’ve ever wanted to learn the right way to crimp a pie, or how to make lattice work actually work, this is the book for you.” —Serious Eats, naming Hoosier Mama a top dessert cookbook of 2013