This 1913 cookbook describes the methods for making and using fireless cookers and insulated boxes, as well as providing tested recipes--some original and some adapted from such famous works as Miss Farmer's "Boston Cooking School Cook Book," Mrs. Lincon's "Boston Cook Book," and Miss Ronald's "Century Cook Book."

Every caregiver knows the trials of feeding a picky eater. Some nights are truly a battle. Nerves are frayed, and a pleasant, relaxing dinner can quickly be filled with tears, tantrums, and some nights, a battle of wills. Well, my goal with this book is to tip the scales in our favor. One surefire way I've discovered to get my picky eaters to eat is to let them help make the meal. After all, food tastes better when you've had a hand in fixing it. Let your child try their hand with the recipes in this book. A child who becomes the superhero of dinnertime is one who eats super well.

This new essential guide to entertaining is divided by occasion, offering a fresh lineup of menus and ideas from Oxford, Mississippi's go-to caterer for every celebratory scenario life serves up. In this update to the best-selling book of our mothers' and grandmothers' era, Elizabeth's tell-it-like-it-is voice provides a twist to the classic Southern advice that is a refresher for entertainers of any age or experience. Packed with delicious recipes from the original book like Smoked Salmon Canapes, Hot Cheese Squares, and Brandy Alexanders, the book also includes popular picks from the current pages of Southern Living as well as Elizabeth's treasured recipe box. The Southern Living Party Cookbook is an entertaining handbook loaded with lifestyle tips and hilarious Heiskell stories, along with lush photography to help you get the look from table setting to plated dish.

What is a haybox? It's basically an insulated box in which you place your partly cooked food. The heat energy held in the pot and the food completes the cooking process without any external heat input.Haybox cookers are so called because the early versions used hay as insulation. They are also known as thermal, fireless or retained heat cooking. Various forms of haybox cookers are used widely in the developing world to cut down on the use of firewood. This saves time spent in gathering fuel and helps reduce deforestation. Conservative estimates of fuel saving vary from 40 - 50 %.The purpose of this book is to promote the use of haybox cooking to a wide audience and reduce the use of fossil fuel used in cooking. There is a useful collection of recipes included in this book. In keeping with the objective of reducing carbon emissions, all of these are vegan. There are 5 different designs of haybox cookers presented in here. Many of them can be easily made using common household items.

NEW YORK TIMES BESTSELLER • The definitive cookbook on French cuisine for American readers: "What a cookbook should be: packed with sumptuous recipes, detailed instructions, and precise line drawings. Some of the instructions look daunting, but as Child herself says in the introduction, 'If you can read, you can cook.'" —Entertainment Weekly “I only wish that I had written it myself.” —James Beard Featuring 524 delicious recipes and over 100 instructive illustrations to guide readers every step of the way, Mastering the Art of French Cooking offers something for everyone, from seasoned experts to beginners who love good food and long to reproduce the savory delights of French cuisine. Julia Child, Simone Beck, and Louisette Bertholle break down the classic foods of France into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of dishes—from historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. Throughout, the focus is on key recipes that form the backbone of French cookery and lend themselves to an infinite number of elaborations—bound to increase anyone’s culinary repertoire. “Julia has slowly but surely altered our way of thinking about food. She has taken the fear out of the term ‘haute cuisine.’ She has increased gastronomic awareness a thousandfold by stressing the importance of good foundation and technique, and she has elevated our consciousness to the refined pleasures of dining." —Thomas Keller, The French Laundry