An illustrated overview of the architects, designers and planners who have influenced Evanston's design history.

In 1974, middle-schooler Mary Barr and a dozen of her friends boys and girls, black and white sat for a photograph on a porch in Evanston, Illinois. Barr s book, both history and ethnography, emerges from her thinking about this photograph and its deep background. Using government documents, newspaper articles, and census data, Barr provides a history of Evanston with a particular emphasis on its neighborhoods, its schools, and its families. Barr also tracked down all of the living people in her photograph and interviewed them about their experiences in Evanston and beyond. Ultimately, Barr comes to better understand the stories and the lies people tell about their communities, as well as the ways that inequality begets inequality, both in a historical sense and in the daily lives of her far-flung friends. "

Local historian Margery Blair Perkins (1907-1981) provides a detailed narrative charting the growth and development of the North Shore city of Evanston, Illinois, a place boasting a rich and multi-layered history. Perkins brings the citys past to life through stories of its residents, architecture, and growth over the years. She charts the development of the city from its earliest days when it was known as the settlement of Grosse Pointe and later Ridgeville to its modern manifestation as a bustling city just outside of Chicago. Within a larger historical narrative, Perkins provides biographies of noted residents as she documents the evolution of the citys organizations, cultural life and institutions, such as Northwestern University.

“[This] lavishly illustrated labor of love is a must-have for any baker who seeks to create honest, authentic and flavorful breads and pastries.” —Stanley Ginsberg, award-winning author of The Rye Baker Here is a go-to resource for bakers of all skill levels who love new information and techniques that lead to better loaves and more flavor. These forty-five foolproof recipes for delicious, nutritious, good-for-the-gut breads and pastries star a wide range of artisanal flours that are now readily available to home bakers. These flours add layers of flavor and texture, and combined with a natural starter and long fermentation, make these baked goods enjoyable even by those who have difficulty with gluten. In-depth master tutorials to starter, country loaves, and adjusting recipes for different flours are paired with step-by-step photography sequences that help visual learners get these fundamentals just right. Including recipes for one-of-a-kind rolls, scones, muffins, coffee cake, cookies, brownies, and more, this is a new take on baking for the home baker’s cookbook canon. “Ellen King is one of my favorite bakers, and Hewn is a gem—there’s nowhere else you can get such good bread made with flour that been so thoughtfully sourced and handled. Here, Ellen shows you how to do it.” —Mark Bittman, #1 New York Times bestselling author “Why on earth pick up a bag of flour with strange sounding names such as Red Fife, Turkey Red, or Marquis? Allow Ellen King of renowned Hewn Bakery to explain how these heritage varieties add complexity and mesmerizing flavor to your baking.” —Maria Speck, award-winning author of Simply Ancient Grains