The armies of the Napoleonic Wars fought in a series of devastating campaigns that disturbed the peace of Europe for twelve years, yet the composition, organization and fighting efficiency of these forces receive too little attention. Each force tends to be examined in isolation or in the context of an individual battle or campaign or as the instrument of a famous commander. Rarely have these armies been studied together in a single volume as they are in this authoritative and fascinating reassessment edited by Gregory Fremont-Barnes.Leading experts on the Napoleonic Wars have been specially commissioned to produce chapters on each of the armed forces that took part in this momentous era in European history. The result is a vivid comparative portrait of ten of the most significant armies of the period, and of military service and warfare in the early nineteenth century. The book will be essential reading and reference for all students of the Napoleonic era.Covers the armies of Austria, Britain, the Confederation of the Rhine, the Duchy of Warsaw, France, the Kingdom of Italy, Portugal, Prussia, Russia and Spain.

A grunt’s-eye report from the battlefield in the spirit of The Red Badge of Courage and All Quiet on the Western Front—the only known account by a common soldier of the campaigns of Napoleon’s Grand Army between 1806 and 1813. When eighteen-year-old German stonemason Jakob Walter was conscripted into the Grand Army of Napoleon, he had no idea of the trials that lay ahead. The long, grueling marches in Prussia and Poland sacrificed countless men to Bonaparte’s grand designs. And the disastrous Russian campaign tested human endurance on an epic scale. Demoralized by defeat in a war few supported or understood, deprived of ammunition and leadership, driven past reason by starvation and bitter cold, men often turned on one another, killing fellow soldiers for bread or an able horse. Though there are numerous surviving accounts of the Napoleonic Wars written by officers, Walter’s is the only known memoir by a draftee, and as such is a unique and fascinating document—a compelling chronicle of a young soldier’s loss of innocence as well as an eloquent and moving portrait of the profound effects of war on the men who fight it. Professor Marc Raeff has added an Introduction to the memoirs as well as six letters home from the Russian front, previously unpublished in English, from German conscripts who served concurrently with Walter. The volume is illustrated with engravings and maps, contemporary with the manuscript, from the Russian/Soviet and East European collections of the New York Public Library. Honest, heartfelt, deeply personal yet objective, The Diary of a Napoleonic Foot Soldier is more than an informative and absorbing historical document—it is a timeless and unforgettable account of the horrors of war.

Cook Your Way Through France with Simple, Delicious Recipes Real French home cooking is easier than you think! Leave haute cuisine to fussy restaurants, and dive into these uncomplicated classics from Audrey Le Goff, founder of the blog Pardon Your French. Drawing inspiration from her childhood in the north of France, Audrey shares simple fare, full of the rich, complex flavors French cuisine is known for. From quiche to crêpes, these homey dishes are anything but humble. Explore France’s distinct regions and delve into the culture behind each recipe. Hearty cold-weather favorites from the north, like Alsatian Pork and Sauerkraut Stew and the supremely flakey Thin-Crusted Onion, Bacon and Cream Tart are quick and comforting. Provençal Vegetable and Pistou Soup, from the sunny south of France, is packed with bright herbs and ripe produce, and Basque Braised Chicken with Peppers is sure to please with a burst of spice. The essential One-Pot French Onion Soup provides a taste of France any night of the week, and the beloved, buttery Kouign-Amann is surprisingly easy to master. With friendly instructions and easy-to-find ingredients, you’ll soon feel right at home with French cooking.

Giving new meaning to the term "fast food" Rest-stop grade F meat patty? Nah. Nuggets of reconstituted poultry bits? Pass. Deep-fried fish discus? No, really, thanks all the same. It's time to bid farewell to the roadside meal as you know it. Nearly twenty years ago, Chris Maynard and Bill Scheller opened the world's eyes to the beautym of car-engine gastronomy in the original Manifold Destiny. And now that another generation of both drivers and eaters has emerged, the cult classic is due for an overhaul. In this shiny, spanking-new edition, learn how to make s'mores in your Scion, poach fish in your Pontiac, even bust out a gourmet snack from under the hood of your Escalade. With step-by-step diagrams, crowd-pleasing recipes, and thorough instructions, now you can turn your car into a kitchen without ever crossing any golden arches. Hilarious, bizarre, and ultimately (seriously!) useful, Manifold Destiny is and always will be an unparalleled original. So, slap a ham steak under the hood of your car, hit the gas, and drive until you reach delicious -- which is in approximately fifty miles, depending on traffic.

In the two hundred years since the Battle of Waterloo countless studies examining almost every aspect of this momentous event have been published narratives of the campaign, graphic accounts of key stages in the fighting or of the role played by a regiment or by an individual who was there - an eyewitness. But what has not been written is an in-depth study of a division, one of the larger formations that made up the armies on that decisive battlefield, and that is exactly the purpose of Philip Haythornthwaites original and highly readable new book. He concentrates on the famous Fifth Division, commanded by Sir Thomas Picton, which was a key element in Wellingtons Reserve. The experiences of this division form a microcosm of those of the entire army. Vividly, using a range of first-hand accounts, the author describes the actions of the officers and men throughout this short, intense campaign, in particular their involvement the fighting at Quatre Bras and at Waterloo itself.

A patented way to cook quick and easy one-pot meals, while keeping ingredients intact and full of flavor. Elizabeth Yarnell developed her revolutionary infusion-cooking method to avoid often mushy slow-cooker results and to make cooking and cleaning up after dinner a breeze. Now anyone with too many tasks and not enough time can use her technique to get dinner on the table in an hour or less, with no more than twenty minutes of hands-on prep work—and just one pot to clean. All it takes is a Dutch oven and a few basic fresh or even frozen ingredients layered--never stirred. Glorious One-Pot Meals provides the most convenient method yet of serving highly nutritious, satisfying suppers every night of the week.

Dripping Thighs, Sticky Chicken Fingers, Vanilla Chicken, Chicken with a Lardon, Bacon-Bound Wings, Spatchcock Chicken, Learning-to-Truss-You Chicken, Holy Hell Wings, Mustard-Spanked Chicken, and more, more, more! Fifty chicken recipes, each more seductive than the last, in a book that makes every dinner a turn-on. “I want you to see this. Then you’ll know everything. It’s a cookbook,” he says and opens to some recipes, with color photos. “I want to prepare you, very much.” This isn’t just about getting me hot till my juices run clear, and then a little rest. There’s pulling, jerking, stuffing, trussing. Fifty preparations. He promises we’ll start out slow, with wine and a good oiling . . . Holy crap. “I will control everything that happens here,” he says. “You can leave anytime, but as long as you stay, you’re my ingredient.” I’ll be transformed from a raw, organic bird into something—what? Something delicious. So begins the adventures of Miss Chicken, a young free-range, from raw innocence to golden brown ecstasy, in this spoof-in-a-cookbook that simmers in the afterglow of E.L. James’s sensational Fifty Shades of Grey trilogy. Like Anastasia Steele, Miss Chicken finds herself at the mercy of a dominating man, in this case, a wealthy, sexy, and very hungry chef. And before long, from unbearably slow drizzling to trussing, Miss Chicken discovers the sheer thrill of becoming the main course. A parody in three acts—“The Novice Bird” (easy recipes for roasters), “Falling to Pieces” (parts perfect for weeknight meals), and “Advanced Techniques” (the climax of cooking)—Fifty Shades of Chicken is a cookbook of fifty irresistible, repertoire-boosting chicken dishes that will leave you hungry for more. With memorable tips and revealing photographs, Fifty Shades of Chicken will have you dominating dinner.