Traditions and celebrations have always held the power to bring people together, no matter how far away we are. I hold traditions and celebrations close to my heart and believe that family is the most important thing we have in life.My love for food started with my father, Larry, and The Bogan Ranch. Our Bogan Ranch hosted a large garden, pigs and Rhode Island Rad Hens. My mother, Teresa, loved cooking and would create delicious dinners for our family and friends with our freshly farmed ingredients. To this day, I continue to support our local farmers in Lake Geneva, Wisconsin.My collections of recipes are presented in this book by seasons. I embrace the ingredients available by season to create my menus at home and at the Lake Geneva School of Cooking.Food has always been an integral component of traditions and celebrations, coming together over food is a tradition as old as time. I the recipes in the cookbook find their way into your own traditions and celebrations with you and your family.Making '"lemonade out of lemons" is a gift. The Silver Lining of the 2020 COVID-19 Pandemic has been the "down time" to produce my 10 year dream - this cookbook. Bon Appetite!

2015 Reprint of 1945 Edition. Full facsimile of the original edition, not reproduced with Optical Recognition Software. If you want to build your own fireplace, or your own cabin in the woods with its wood-burning fireplaces, this book contains cabin plans and detailed instructions you will need. Written for the novice, it not only tells about cabins and fireplaces and how to build them, but about back garden fireplaces, designs for rustic furniture, out-door cooking menus, gateways, guard-rails and fences. It is filled with philosophy and wisdom on living in the out-of-doors. Meinecke was a well-known master cabin builder and do-it-yourself man. He not only wrote the book, but he printed the original edition himself on a small press in his own home and bound it in craft cloth laced together with stout cord. Still considered a classic work.

Originally published: Canada: HarperCollins Publishers Ltd., 2016.

From the James Beard Award winner, Top Chef Masters contestant, and acclaimed author comes this fun, festive, and highly caffeinated ode to the joys and rituals of the Southern breakfast, with over 125 recipes inspired by the author's popular restaurant in Oxford, Mississippi. John Currence is one of the most celebrated and well-loved chefs in the South. Among his string of highly successful restaurants in Oxford, Mississippi, Big Bad Breakfast holds a special place in diners' hearts: It is a gathering place where people from all walks come together to share the most important meal of the day, breakfast. Southerners know how to do breakfast right, and Currence has elevated it to an artform: dishes like Banana-Pecan Coffee Cake, Spicy Boudin and Poached Eggs, and Oyster Pot Pie are comforting, soulful, and packed with real Southern flavor. Big Bad Breakfast is full of delicious recipes that will make the day ahead that much better--not to mention stories of the wonderful characters who fill the restaurant every morning, and a meditation on why the Southern breakfast is one of America's most valuable culinary contributions.

The heartwarming true story of two penguins who create a nontraditional family. At the penguin house at the Central Park Zoo, two penguins named Roy and Silo were a little bit different from the others. But their desire for a family was the same. And with the help of a kindly zookeeper, Roy and Silo got the chance to welcome a baby penguin of their very own.

The new wave of cuisine represented by the bistronomy movement is led by young chefs who create phenomenally clever food without the pomp and circumstance of high-end restaurants. This is haute cuisine for the people -- served in convivial surrounds, where food and community, rather than the thread count of the tablecloth, are what matters. Through recipes and accompanying narrative, this energy-filled book cpatures the vital elements of bistronomy: the democratic spirit of generous, affordable hospitality, together with the imaginative reworking of classic fare built on quality ingredients and technique. Bistronomy is premised on sharing, and author Katrina Meynink embraces that concept by offering more than 100 recipes generously contributed by thirty Australian and international chefs.

Kitchen Coquette is a cookbook that will make you smile. It will feed ten hungry friends, the man of your dreams, your lovely gran; even providing a bite to eat for all those inspired in-between moments. Katrina Meynink knows that sometimes food is the only answer so Kitchen Coquette provides the recipes with the context. It is important to know why you are cooking - who it is for, why it suits the occasion and to embrace the failures just as much as the successes. This is not a breakfast, lunch, dinner cookbook - this is a book that knows what you cook to fortify the soul is vastly different to what you might cook to impress a first date. It's a cookbook with some lifeblood ... one that is funny, real, approachable and challenging. A cookbook that makes you feel surges of culinary awesomeness. A go-to guide that gives you a sense of achievement, while embracing all those tear ruined, sweaty palmed and swear-word fuelled moments of life. All while providing the dish that suits.