"Debra Brawner has beautifully illustrated in her stories, biblical wisdom, and family-pleasing recipes that the art of cooking is not lost. Our ever-present time crunch and the availability of restaurants and prepared foods have led some straight out of the kitchen, but Debra gently leads us right back, into the pleasure of cooking. She stirs not only the comforting pot of soup, but our souls as well. She cooks up far more than delicious food, but that which satisfies and strengthens the soul and spirit.

"I love her tour through the biblical fruits of the Spirit and her recipes that they inspire. Here is a book showcasing the heart of God toward us, with a practical guide to good food. God creates the fruit and then puts it into the hands of His people like Debra to prepare it and dish it out to a hurting world.

"It is wonderful to observe and experience the fruit of the Spirit growing in a person. It produces a renewed heart, a different way of thinking and good will toward God and people. That is a recipe for happiness and fulfilled destiny, and obtainable for each of us as we receive God's love and learn His ways. These wonders are served up within these pages." -Dianne Davis, Southwest US Director for Aglow International

Many of the earliest books, particularly those dating back to the 1900's and before, are now extremely scarce and increasingly expensive. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork.

This early work is a fascinating read for any gardening enthusiast or historian, but contains much information that is still useful and practical today. It is a thoroughly recommended title for the amateur or professional horticulturalist and arborist's shelf. Extensively illustrated with 12 plates and dozens more text and full page line drawings. Contents Include: Making a Start; The Apple; The Pear; Plums; Cherries; Apricots, Peaches, and Nectarines; The Fig and the Vine; Cob Nuts, Filberts, and Walnuts; Gooseberries; Black Currants; Red and White Currants; Raspberries; Blackberries, Loganberries, and Unusual Berries; Strawberries; Special Fruits: Medlars, Mulberries, Quinces, Crab-Apples; Special Fruits: Barberry, Bilberry, Cranberry, Cowberry, Cape Plum, Wineberry; Reasons for Unfruitfulness in Fruit Trees; Practices that Pay; Grafting and Budding; Picking, Storing, and the Storage House; Pests and Their Control; Spraying and Dusting Machines; Sprays and Dusts and other Formula; and Index. Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork.

This early work is a fascinating read for kosher cooks, containing two thousand recipes that conform to Jewish dietary laws followed by a menue section, with menus for balanced every day and company meals, Passover menus, and suggestions for party menus. Contents Include: Rules for Kashering; Handy Hints; Appetizers and Canapes; Sandwiches; Soups; Garnishes and Dumplings for Soup; Fish; Sauces for Fish and Vegetables; Sauces for Meat; Frying; Entrees; Meats; Poultry; Stuffing for Meat and Poultry; Vegetables; Salads; Noodles and Macaroni; Cereals; Eggs; Cheese; Bread; Pancakes, Fritters and Waffles; Coffee Cakes; Cakes; Cake Frostings and Fillings; Tortes; Cookies; Pies and Pastry; Old-Fashioned Puddings; Desserts; Ice Box Cakes; Steamed Puddings; Vegetable Gelatine Puddings; Frozen Desserts; Pudding Sauces; Candies; Beverages; Canned Fruits; Canned Vegetables; Jellies, Jams and Preserves; Brandied Fruits; Pickles and Relishes; Passover Dishes; Passover Menus; and Menus. Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork.

A lot of people whom Ive cooked for often use to tell me that my food is so good why havent I written a book of all the Delicious Recipes I came up with. So that got me to thinking why not, Ill give it a shot. I said to myself why not come up with a cookbook so plain and simple to read and understand that a 5th Grader can become an expert in the kitchen. I even went as far to as to list the Ingredients first with the exact amount to use follow by the Directions that are so precise, it takes the room of error out of making any mistakes. Not only that, I said why not put different types of recipes everyone can enjoy in this book rather than just have a plain one like you see in stores and on stands. In addition I included different techniques of Kitchen Ideas one can use in the kitchen to help them along the way which I use even today that really works. To take it a step further, Ive added as a bonus things Worth Remembering around the house that we all use which can be an inexpensive way of cleaning your home with the fraction of cost from supplies you already have. I can tell you this, if I had a book like this around years ago loaded with all the goodies inside at my disposal, there would have been even more people at my windows and doors begging to see, smell and taste what was coming from my kitchen.

This book (hardcover) is part of the TREDITION CLASSICS. It contains classical literature works from over two thousand years. Most of these titles have been out of print and off the bookstore shelves for decades. The book series is intended to preserve the cultural legacy and to promote the timeless works of classical literature. Readers of a TREDITION CLASSICS book support the mission to save many of the amazing works of world literature from oblivion. With this series, tredition intends to make thousands of international literature classics available in printed format again - worldwide.

Now in trade paperback, A Homemade Life is a memoir composed of recipes and stories from acclaimed blogger, Molly Wizenberg. Molly's fresh and modern recipes--sometimes decedent, sometimes healthful-- appeal to the growing number of people tired of the processed foods who have become passionate about the art of cooking and the joy of eating meals lovingly prepared with the best ingredients. But the book's appeal comes as much from the recipes as its truly remarkable writing. Wizenberg's food descriptions are luscious: Double Chocolate Cupcakes with Ricotta, Bourbon, and Orange Zest will always sound enticing, but when Molly describes how "the soft dairy richness of the fresh cheese gains depth from dark chocolate, and the chocolate's sincere, not-too-sweetness borrows intrigue from the boozy ricotta" you can't help but head straight to the kitchen to make them yourself. And unlike some excellent food-bloggers, Molly writes elegant but accessible prose that goes beyond the gustatory to access emotion. Her writing is poignant without feeling cloying or obvious, and her novelist's sense for pacing keeps you turning pages.