Book Description
Considered by many to be the finest American combat memoir of the First World War, Hervey Allen’s Toward the Flame vividly chronicles the experiences of the Twenty-eighth Division in the summer of 1918. Made up primarily of Pennsylvania National Guardsmen, the Twenty-eighth Division saw extensive action on the Western Front. The story begins with Lieutenant Allen and his men marching inland from the French coast and ends with their participation in the disastrous battle for the village of Fismette. Allen was a talented observer, and the men with whom he served emerge as well-rounded characters against the horrific backdrop of the war.
As a historical document, Toward the Flame is significant for its highly detailed account of the controversial military action at Fismette. At the same time, it easily stands as a work of literature. Clear-eyed and unsentimental, Allen employs the novelist’s powers of description to create a harrowing portrait of coalition war at its worst.
Customer Reviews:
A Definitive WWI Memoir.......2006-12-30
Hervey Allen is at his finest in this carefully crafted memoir of his time as a soldier in France. While he is best known as author of the sweeping historical fiction Anthony Adverse, which was a best seller in the 1930s(and later a pretty mediocre movie), he proves in Towards the Flame that he is also able to communicate great depth with an economy of words. This book illuminates that far away time in which young men went off the to fight the Last Great War for reasons that now seem so trivial and also gives a wonderful sense of the French countryside from the perespective of a young soldier. I believe that this book is a hidden treasure of American literature that deserves to be rediscovered.
Perhaps the Finest American Memoir of the First World War.......2005-06-14
Hervey Allen's memoir is certainly one of the finest personal narratives of World War One, and perhaps the best American memoir of that war. In my opinion, it is a neglected classic. The narrative covers his unit's march from the area around Chateau Thierry in July 1918 to the Fismes/Fismette area in August. The book begins with Allen's unit on an almost bucolic road march through unspoiled French countryside, and ends with its virtual decimation in Fismette. As the title suggests, the closer Allen and his comrades get to Fismette, the more intense the action, until they are literally facing the fire of a German flamenwerfer attack. The story ends abruptly; in a preface to the second edition, Allen compares the ending to a filmstrip burning out suddenly.
Allen, a novelist and poet, was a keen observer; he gives the reader a vivid picture of what it was like to be an AEF soldier in France. Particularly compelling are his descriptions of the shattered homes, farms, and buildings that his unit occupies as it moves forward, and what they tell him about the original French owners, and the Germans who, in some cases, have left the premises just minutes before.
Product Description
Poetry
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Mother Nature, Father Time (Tales of Medicine)
Robert A. Norman
Manufacturer: North Shore Press
ProductGroup: Book
Binding: Paperback
 General
| Biographies & Memoirs
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Medical
| Professionals & Academics
| Biographies & Memoirs
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| Medicine
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ASIN: 1891576054 |
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A romance of Mother Nature and Father Time
Louis Moro
Manufacturer: Pageant Press
ProductGroup: Book
Binding: Unknown Binding
General
| Psychology & Counseling
| Health, Mind & Body
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Parapsychology
| Occult
| Religion & Spirituality
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ASIN: B0007EK2L6 |
Book Description
This digital document is an article from Health Products Business, published by Cygnus Business Media on May 1, 2001. The length of the article is 2389 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.
Citation Details
Title: Fight the Ravages of "Father Time" with "Mother Nature".
Author: Anthony J. Cichoke
Publication:
Health Products Business (Magazine/Journal)
Date: May 1, 2001
Publisher: Cygnus Business Media
Volume: 47
Issue: 5
Page: 56
Distributed by Thomson Gale
Book Description
Chef Emeril Lagasse's first step into the kitchen with kids -- Emeril's There's a Chef in My Soup!: Recipes for the Kid in Everyone -- showed that chefs come in all ages, and how, with a little help from adults, kids can make meals that sizzle! Now Chef Emeril is back with a new cookbook for the whole family. Hey, Chef Emeril knows that the best place to get a family together is in the kitchen. And when you're cooking together as a family, every meal is a guaranteed crowd pleaser!
Chef Emeril includes recipes for every meal of the day -- plus snacks, holiday meals, and party treats -- so the possibilities are truly endless. With sides and optionalingredients galore, you can kick these recipes up a notch to fit every family's taste.
- Sunday breakfast will never be the same once your family tries Ooey Gooey Blueberry "French Toast."
- Whether you're making Perfect Roast Chicken or Mighty Meaty Meatloaf for dinner, Real-Deal Rice Pilaf makes a surefire side dish.
- Pizzazy Pizza Sandwiches are an after-school hit any day of the week.
- Is it time for a party? Miss Hilda's Popcorn Cake looks almost too good to eat!
What more could a family ask for? These 76 recipes have been specially chosen by Chef Emeril to include steps for every family member, from small hands to big ones. Instead of kids asking, "What's for dinner?"they'll be saying, "Let's make Very Veggie Lasagna tonight!"
So what are you waiting for? Everybody get cooking!
Customer Reviews:
Recipes are good, but...........2007-09-15
My son brought this book home from the school library. He loves to cook and the recipes in this book work well for us to make together. They are definitely not easy enough for a 9-year-old to attempt on his own, but the point of this book is to make cooking an experience for the whole family. My biggest complaint is the cartoon drawings of all of the food. I'd rather have photos of what the food looks like than photographs of random people and drawings of the food. Very strange format, in my opinion. I wouldn't mind so much if there was a mix of photos and drawings, but there isn't one photo of food in the book. Who needs all of these strangers' faces? I wanna know what the finished product looks like!
Expecting something more.......2007-01-09
The reviews that I had read for this book were all positive before I bought it. I guess I was expecting simpler recipes with fewer ingredients. In the age where obesity among children is skyrocketing, I also expected perhaps the smallest pinch of healthiness. I was very disappointed in this book for the above reasons.
Nice Family Cookbook.......2007-01-05
We had checked this one out of our local library and decided it would be cheaper to just buy the book rather than pay the late fees. While I'm no big fan of Emeril's show, I have to admit tht I just love most of his recipes. My 10 year old daughter loves the cookbook because it is a simple children's level cookbook with plenty of tasteful recipes
Emril's books.......2006-07-20
This is the second Emril's kids cookbook Ihave purchased for my grandson. He loved the first ("There's a Chef in my Soup"), and requested this one for his birthday. He was really excited to get it. I tried a couple of receipes, and they were great!!!
Great for the whole family!!.......2006-07-08
This cook book is great for cooking with your kids and anyone else. Whether you are planning for a snack with your friends or just making food for a party or anything else. It has easy step by step directions, and it tells you what utensils are needed and if it safe for your child to do it all by themselves. I recommend this book for anyone who is interestede in cooking. It is great fun!!!!!!
Book Description
Southern cooking, the most interesting and complex regional cuisine in America, remains a mystery to many professional cooks and southerners. With a stellar collection of recipes, Neal reveals the background and subtleties of southern foods. He uses imaginative new ways with old standards to make the recipes more accessible, but he never resorts to shortcuts or processed ingredients. He also shows how the meeting of Native American, Western European, and African cultures has created this cuisine.
Customer Reviews:
shrimp and grits.......2005-09-27
Bill Neal's Southern Cooking is a great cookbook for Southern foods. These are recipes to make in a cast iron skillet, not a microwave. The recipe for shrimp and grits, the signature dish at the late author's restaurant in Chapel Hill, NC, is itself worth the cover price. Somewhat like Carol Field's "Italian Baker," this book offers some insight into the history of the recipes but is not full of fluffy digressions. My copy is dog-eared and bears a few sauce stains after years of use. It is nicely organized into sections such as soups, breads, rice, vegetables, fish and shellfish, meats and desserts. Besides shrimp and grits, I'm very fond of the recipes for chess pie and Sally Lunn bread. Like THE JOY OF COOKING, this book offers precise directions on the finer points of cooking that make a difference between a good dish and a great one. Highly recommended.
The Sine Qua Non of Southern Cooking.......2001-11-15
No sense going into a long, elaborate and flowery review of this well-educated, native southern boy's book. If you're really interested in doing authentic, down-home southern cooking -- not the Yankeefied stuff some try to foist off as southern food -- then just buy this book.
Trust me, I know real southern cooking when I taste it: My mother learned to cook from my grandmother, who was born and grew up in Kentucky. I grew up on their cooking, but didn't have sense enough to record the recipes. Wasted a small fortune on wantabe southern cookbooks. Then I found this book, cooked a bunch of the recipes and they were exactly like back home at my mother's and grandmother's tables.
Just buy Bill's book. The price is right. You'll never regret it.
Southerners Rejoice!.......2001-08-15
My husband and I have had this cookbook for several years, and given many copies of it as gifts. Bill Neal hasn't simply listed recipes, he has written a historical summary of many traditional southern foods. All are interesting, and most shed light on how certain recipes came into being.
That said, the 150+ recipes themselves are terrific! Our favorites are Herb Crust Pork Loin with Onion Gravy (much requested by frequent visitors!) and the famous Shrimp and Grits, Crook's Corner Style... Crook's Corner was Bill Neal's restaurant in Chapel Hill, NC. Living ten minutes from it means we have been able to enjoy the "original" Shrimp and Grits, which is unique and outstanding. Neal claims the restaurant serves that dish 10,000 times each year! Fortunately, the recipe is fairly easy to make at home as well, and just as tasty.
The book includes such southern basics as spoonbread, Brunswick Stew, gumbo, peanut soup, crab cakes, and fried chicken. Most of the recipes are not complicated, but some do require effort and time. Devoted cooks will recognize that the results are well worth the effort! Some of the recipes are quite simple, however, like the Raspberry Fool... with divine results! Neal is quite detailed in his instructions, so they are not hard to follow, as well as including some serving suggestions and recommended equipment.
There are no photographs in this cookbook, but they are not needed. (This from a die-hard "all my cookbooks must have color photos" fanatic!:) Bill Neal paints a complete picture of what the dish should be. Your imagination and taste buds will do the rest.
Happy Eating!
For precise instructions on making biscuits.......1997-03-06
Check out Bill Neal's first book for simple, precise, and
complete instructions on making biscuits. This book
also includes recipes for standards, such as pecan pie,
and shrimp creole. The historical notes are good, too
Average customer rating:
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Good Old Grits Cookbook
Bill Neal , and
David Perry
Manufacturer: Workman Publishing Company
ProductGroup: Book
Binding: Paperback
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Similar Items:
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Bill Neal's Southern Cooking
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Biscuits, Spoonbread & Sweet Potato Pie (Knopf Cooks American Series)
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Remembering Bill Neal: Favorite Recipes from a Life in Cooking
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Gone With the Grits: Gourmet Cookbook
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Not Afraid of Flavor: Recipes from Magnolia Grill
ASIN: 0894808656 |
Book Description
Think risotto or polenta, but funkier. Think texture, and the wholesome goodness and flavor of stone-ground corn. And think Cheese Grits Souffle, Blueberry Grits Muffins, Grits Pizza, and the quintessential dish that's been published in The New York Times: Shrimp and Grits. Bill Neal and David Perry love grits, and in this Passionate cookbook they export grits out of the Southern kitchen-and attempt to demystify the food that's fed a region since the Indians offered John Smith and his Virginia colony steaming bowls of "ustatahamen."
Beginning with Basic Boiled Grits, here are 60 delicious, easy-to-prepare recipes starring the Southern specialty available in supermarkets nationwide. Grits for breakfast: Cheese Grits and Fried Grits and of course Red-Eye Gravy. Grits on the side: Corn-Grits Fritters and Jalapeno Grits Casserole. Grits in the main: Louisiana Meatballs and Grits, Eggplant Creole, and Grits, Shrimp, and Artichoke Casserole. Grits breads: Green Corn Spoonbread and Blueberry Grits Coffee Cake.
With grits sources, the history of grits, and a nutritional profile, Good Old Grits will enlighten any needs-to-be-convinced Northerner, and have us all agree with Roy Blount Jr.: "Life is good where grits are swallered." A Selection of the Book-of-the-Month Club's HomeStyle Books. 36,000 copies in print.
Book Description
A gifted chef, restaurateur, and writer working at a time when Americans were beginning to take a new interest in their culinary heritage, Bill Neal (1950-1991) helped raise Southern food to national prominence.
Having rescued spattered and faded recipe cards from the Chapel Hill restaurant they founded together, Bill's former wife and business partner, Moreton Neal, has compiled a book that embodies the diversity and range of his cooking and illustrate the aesthetic that he applied to making meals. Remembering Bill Neal features more than 150 recipes--most of them never published before--from all stages of Bill's career: classic French dishes from La Residence, Southern traditional cooking from Crook's Corner, and fast and easy recipes from home. Moreton's introductory passages and headnotes introduce Bill to readers and put his recipes in the context of his career and his legacy as a chef.
Part cookbook, part memoir, this volume both instructs and entertains, showing the lasting importance of Bill Neal's influence in the American regional cooking movement as well as being a muse and a mentor to a generation of Southern home and professional cooks.
Customer Reviews:
Don't overlook this title.......2006-08-06
Bill Neal was and is the consensus visionary leader of the Southern cooking renaissance. This book by his ex-wife and business partner provides a unique vantage point to his development as a chef and food writer. The recipes contained therein are a motherlode of food ideas and formulas. Buy this one and celebrate food and the best of the American family that carries on even when divorce splinters its legal union. This is great food and family values all in one place. Precious reading.
Book Description
This delightful cookbook celebrates the glories of southern baking, with 300 recipes for the breads, biscuits, cakes, pies, cookies, and sweets that have been the pride of southern cooks for generations.
From his first chapter on cornmeal--with recipes for dumplings, hushpuppies, and four styles of spoonbread--to his delicious array of desserts--including persimmon pudding, lemon chess pie, and pecan cake with caramel icing--Bill Neal interweaves fascinating bits of culinary history with a native's knowledge of the cooking secrets of the rural South. He demystifies beaten biscuits, revives such southern standbys as baps and bannocks, and freshens up old favorites such as peach cobbler and fruitcake. Passing on the traditions of the southern kitchen, Neal pays tribute to the richness of the region's heritage.
Biscuits, Spoonbread, and Sweet Potato Pie was first published in 1990.
Customer Reviews:
Southern baking.......2005-09-27
Bakers who have exhausted BILL NEAL'S SOUTHERN COOKING will find a mother lode of Southern baking recipes in BISCUITS, SPOONBREAD, and SWEET POTATO PIE. I agree with another reviewer who praises the recipe for "A Good White Loaf." It's one of the recipes I return to when I absolutely want to be sure that the bread is going to come out perfectly (Thanksgiving, e.g.).
Interesting, But Mediocre.......2004-12-07
It seems that all of the best American baking recipes are from the deep South: sweet potato pie, pecan pie, baking powder biscuits, cornbreads, and fruit cobblers. Any baking book full of southern recipes is promising, but this one is disappointing and nothing more than another, run-of-the-mill baking book, although it is a rather interesting collection of recipe clippings. The author's intention seems to be that of capturing the state of southern baking before disappearing before a tidal wave of supermarket breads and nation-wide coffee chain stores; he makes a good but not entirely successful run at it. It is a fascinating collection of ideas, principles, and anecdotes, but prospective home bakers searching for old fashioned, simple, hearty, and fool proof recipes will be disappointed. There is plenty of sizzle (a potentially valuable collection of old fashioned baking recipes), but little steak (solid, good, reliable recipes along with many helpful hints that you will want to do).
For the most part, this baking book is a collection of recipe clippings scotch-taped together in one book. The recipes range from 200 year old cookbooks to modern-day, womens' magazines, with the latter predominating; mostly, the recipes are cribs from other baking books. It would not be unfair to accuse the author of not really testing many of the recipes; some are anecdotal stories rather than modern recipe instructions as such. It takes an experienced baker to sift through the chaff in this book to find the few precious gems; they do exist, but you will have to hunt for them. The recipes specify cups rather than weight for flour, and the instructions are very informal, so this book is not that easy to bake from.
It has chapters on: corn, biscuits, waffles, yeast, British, whole grain, candy, fruit, frozen, custards, cookies, petit fours, pies, and cakes.
A Real Keeper.......2002-01-05
I have a several thousand cookbook collection - spanning some 40+ years. I have read each one and KNOW them. This book grabs your attention and holds it. I have a Top 100 Cookbooks (my very, very favorite ones) bookcase. A book has to pass rigid cooking/baking tests to get there. This book is there!!
Note: I have had FUN doing this all these years.
The recipe for "A Good White Bread" is about as tasty as white bread can ever be. (Hint: Make 1 BIG loaf with it) The "Pain de Babeurre" rolls are probably the best we have ever had. They raise big, fat, and are very soft inside. Where do I stop?
Get the book - trust me, you won't be sorry!
Baking, Sweet and Southern.......2000-09-14
Bill Neal was one of the first cookbook authors I am aware of to incorporate culinary history, as well as cultural lore and perfectly chosen old photos into his "how-we-cook-it-in-the-South book." Thus, in BISCUITS, et al. he offers a compendium of history and culture truly representative of the Southern U. S., not merely a cliched pastiche of collarded, chitterlinged, cornbreaded and mint-juleped facts and details to pad out the receipes. Native American is distinguished from Colonial cookery, African-American from Appalachian, and Creole from Charleston as the author takes pains to convey, for example, why cooks in different regions of the South tossed different ingredients in with the cornmeal to produce their distinctive cornbreads--then he reproduces each of the recipes! At the same time Neal weaves the various influences together where appropriate; for example, from the introduction to Sweet Potato Yeast Bread: "This Mississippi bread has just about everything going for it . . . delicious and nutritious. . . Similar recipes are published in local cookbooks throughout the Southern coastal regions, wherever blacks live in large numbers. The bread is most likely of African and West Indian heritage [which use other] starchy tubers such as cassava, tanyah (elephant's ear), yams, and arrowroot." Reading this book is a pleasure unto itself, and all the recipes I have tried are outstanding. Specifically, the Appalachian Corn Bread cooked up as small fritters on a cast-iron griddle was food for the gods! (Hint: I snuck in one secret ingredient.) Bill Neal, if you read this review, e-mail me at mammamia8@aol.com so that I can tell you the secret ingredient (and ask you to marry me). P.S. Also, have you published other books since '95? Next on my list to read: Through the Garden Gate and Gardeners Latin. Signed, Mirabila X.(Oh, don't forget to give me the password, being my last name, so I'll know it is really you!)
The BEST cook book I have ever had the pleasure of reading!.......1998-01-22
If you are a fan of quality cook books, for their reading pleasure as well as their content, this is THE book for you! Without a doubt the BEST cook book I have ever, ever, ever had the pleasure of delving into!
Average customer rating:
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Southern Cooking
Bill NEAL
Manufacturer: see notes for publisher info
ProductGroup: Book
Binding: Hardcover
ASIN: B000MYF20W |
Books:
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- Voices of Light
- Wellington: The Maras, the Giants, and the City of New York
- Whole Cloth
- Winsor McCay : His Life and Art
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