Since the early 1970s, more than 250,000 bread lovers have relied on Beard on Bread to show them exactly how to make the most out-of-this-world breads imaginable. Now, this classic collection of 100 scrumptuous bread recipes is available in a new trade paperback edition featuring more than 90 illustrations by Karl Stuecklen.

Edited By Jerry Mason, Adolph Suehsdorf And Others.

This is a new release of the original 1944 edition.

Edited By Jerry Mason, Adolph Suehsdorf And Others.

This is a new release of the original 1944 edition.

Photographs By Frank Beyda, Janet Beyda, Max Eckert, William Grigsby, Hugh McKevitt, And Cyril Read Jones. Foreword By Harriet Burket.

"The Fireside Cook Book" is designed for people who are not content to regard food just as something one transfers periodically from plate to mouth. It is for those who recognize that a simple family meal (as well as a dress-up dinner party) can be a pleasure and a special event.

The wide variety of I-can't-wait-to-try-it dishes in the book are presented according to a new and different theory. You will find here no attempt to overwhelm the cook with all the recipes ever concocted. Instead, you will find clear, easy-to-follow instructions for the "basic preparation" of every food, followed in each case by fascinating "variations." The basic recipes and variations add up to 1,217 tested dishes -- simple enough for the novice, delicious enough for the most meticulous master chef, complete enough for the most imaginative menus without a repetition.

A detailed chapter is devoted to the art of outdoor cookery, another to the preparation of hors d'oeuvres, cocktail snacks, and supper snacks. There is an entire section of suggested menus subdivided into cold weather meals and summer doldrum hints. There is also a complete section on wines and liquors.

The 36 full-color pictures and the nearly 400 other color pictures are themselves full of helpful invention. Handsome double-page spreads employ visual-aid methods to give practical details about, and special uses of, cuts of meat, varieties of wine, and types of fish.

Here, in short, is a book that is an indispensable addition to every American home in which good food is appreciated. It is a book to use constantly, to pore over with delight, and give to all friends from whom you can reasonably expect a future dinner invitation.

Kessinger Publishing is the place to find hundreds of thousands of rare and hard-to-find books with something of interest for everyone!

Photographs By Frank Beyda, Janet Beyda, Max Eckert, William Grigsby, Hugh McKevitt, And Cyril Read Jones. Foreword By Harriet Burket.

Kessinger Publishing is the place to find hundreds of thousands of rare and hard-to-find books with something of interest for everyone!

The Making of the Modern Law: Legal Treatises, 1800-1926 includes over 20,000 analytical, theoretical and practical works on American and British Law. It includes the writings of major legal theorists, including Sir Edward Coke, Sir William Blackstone, James Fitzjames Stephen, Frederic William Maitland, John Marshall, Joseph Story, Oliver Wendell Holmes, Jr. and Roscoe Pound, among others. Legal Treatises includes casebooks, local practice manuals, form books, works for lay readers, pamphlets, letters, speeches and other works of the most influential writers of their time. It is of great value to researchers of domestic and international law, government and politics, legal history, business and economics, criminology and much more.++++The below data was compiled from various identification fields in the bibliographic record of this title. This data is provided as an additional tool in helping to insure edition identification: ++++Harvard Law School Libraryocm26146631London: J. Madden, 1844. iv, 80 p.; 22 cm.

Kessinger Publishing is the place to find hundreds of thousands of rare and hard-to-find books with something of interest for everyone!

Kessinger Publishing is the place to find hundreds of thousands of rare and hard-to-find books with something of interest for everyone!

Marcel Proust's literary masterpiece "A la recherche du temps perdu" overflows with brilliant, minutely described accounts of food and drink drawn from the author's vivid memories. After all, it was the taste of one of those short, plump little cakes called petites madeleines, dipped into a cup of tea, that first impelled Proust into "a remembrance of things past." He wrote with relish and exactitude about Francoise, the family cook in Illiers-Combray, the restaurant at the Grand Hotel Balbec, meals at Rivebelle, La Raspeliere, and the Guermantes' in Paris.
Shirley King, a professional chef and lifelong lover of Proust's works, was inspired to draw these two strands together into this tribute to a master: a collection of recipes representing the best of classical French cuisine from Proust's belle epoque, ranging from the sophisticated elaboration of lobster A l'americaine or truffled partridge to the simplicity of croque-monsieur. King combines practical instruction, quotations from Proust's works, and rich illustrations in a way that will charm every lover of Proust and every cook.