Author :
Publisher : Our Daily Bread Publishing
Page : 508 pages
File Size : 45,43 MB
Release : 2017-08-30
Category : Religion
ISBN : 1627077553
Take comfort in knowing that God hears you. The story of Hannah in 1 Samuel tells of one woman’s personal heartache and trust in the One who could fulfill her desires. She poured her heart out to God, and He heard her. The Our Daily Bread devotions selected for this collection reassure you that God is with you, God is for you, and God hears you. The personal stories and Scripture passages lift you up and remind you that God is bigger than the trials you face.
Author : Mona Scheuermann
Publisher : University Press of Kentucky
Page : 300 pages
File Size : 44,50 MB
Release : 2014-10-17
Category : Literary Criticism
ISBN : 0813159571
Much criticism has posited an all-powerful patriarchy that effectively marginalized and disempowered women until well into the nineteenth century. In a startling revisionist study, Mona Scheuermann refutes these stereotypes, finding that the images presented by eighteenth- and early nineteenth-century novelists are of functioning, capable women whose involvement with the getting, keeping, and investing of money provides a ubiquitous theme in the novels of the period. Her Bread to Earn focuses on the images presented by the major novels of the eighteenth and early nineteenth century, those works that form the core of the canon or that define an important trend at a particular time. Moving through Defoe through Richardson, Fielding, Holcroft, Godwin, Bage, Inchbald, and Wollstonescaft to Austen, Scheuermann demonstrates that novelists of this period depicted women as relatively independent persons, many of whom managed property, shaped and directed events, and controlled their own destinies. These are intelligent women, eager to learn, and ready, sometimes aggressively ready, to act. Scheuermann's eighteenth-century women is drawn in the grays of reality, not in the black and white of ideology. The images she presents go far beyond the patriarchal prison into which modern criticism has sometimes forced the female characters. Certain to spark controversy, this book marks a major shift in received opinion.
Author : Sarah Britton
Publisher : Appetite by Random House
Page : 585 pages
File Size : 29,7 MB
Release : 2015-03-31
Category : Cooking
ISBN : 0449016455
Holistic nutritionist and highly-regarded blogger Sarah Britton presents a refreshing, straight-forward approach to balancing mind, body, and spirit through a diet made up of whole foods. Sarah Britton's approach to plant-based cuisine is about satisfaction--foods that satiate on a physical, emotional, and spiritual level. Based on her knowledge of nutrition and her love of cooking, Sarah Britton crafts recipes made from organic vegetables, fruits, whole grains, beans, lentils, nuts, and seeds. She explains how a diet based on whole foods allows the body to regulate itself, eliminating the need to count calories. My New Roots draws on the enormous appeal of Sarah Britton's blog, which strikes the perfect balance between healthy and delicious food. She is a "whole food lover," a cook who makes simple accessible plant-based meals that are a pleasure to eat and a joy to make. This book takes its cues from the rhythms of the earth, showcasing 100 seasonal recipes. Sarah simmers thinly sliced celery root until it mimics pasta for Butternut Squash Lasagna, and whips up easy raw chocolate to make homemade chocolate-nut butter candy cups. Her recipes are not about sacrifice, deprivation, or labels--they are about enjoying delicious food that's also good for you.
Author : Grace Lumpkin
Publisher : Rowman & Littlefield
Page : 385 pages
File Size : 43,12 MB
Release : 2014-06-30
Category : Fiction
ISBN : 159077437X
This classic novel, written in the midst of the Great Depression, translates the themes of Balzac to a Southern Appalachian setting. Lumpkin traces the path of the McClure family as they move from living as poor bootleggers in the mountains to living in a mill town, earning a pittance as factory workers. The McClures are navigating the treacherous path of industrialization without a safety net, even as the entire country reels with the effects of the Depression. Lumpkin weaves a story in poetic mountains speech, moving through powerful religious experiences, through lawless love, and reaching a tremendous climax in a mill strike waged with all the desperation of a life and death struggle. Without literary tricks or devices she achieves tremendous emotional effects through sincerity and realism.
Author : Meridel Le Sueur
Publisher :
Page : 24 pages
File Size : 30,37 MB
Release : 1977
Category : Labor
ISBN : 9780931122095
Author : Chad Robertson
Publisher : Chronicle Books
Page : 307 pages
File Size : 10,72 MB
Release : 2013-10-29
Category : Cooking
ISBN : 1452100284
The Tartine Way — Not all bread is created equal The Bread Book "...the most beautiful bread book yet published..." -- The New York Times, December 7, 2010 Tartine — A bread bible for the home or professional bread-maker, this is the book! It comes from Chad Robertson, a man many consider to be the best bread baker in the United States, and co-owner of San Francisco’s Tartine Bakery. At 5 P.M., Chad Robertson’s rugged, magnificent Tartine loaves are drawn from the oven. The bread at San Francisco's legendary Tartine Bakery sells out within an hour almost every day. Only a handful of bakers have learned the techniques Chad Robertson has developed: To Chad Robertson, bread is the foundation of a meal, the center of daily life, and each loaf tells the story of the baker who shaped it. Chad Robertson developed his unique bread over two decades of apprenticeship with the finest artisan bakers in France and the United States, as well as experimentation in his own ovens. Readers will be astonished at how elemental it is. Bread making the Tartine Way: Now it's your turn to make this bread with your own hands. Clear instructions and hundreds of step-by-step photos put you by Chad's side as he shows you how to make exceptional and elemental bread using just flour, water, and salt. If you liked Tartine All Day by Elisabeth Prueitt and Flour Water Salt Yeast by Ken Forkish, you'll love Tartine Bread!
Author : Malin Elmlid
Publisher : Chronicle Books
Page : 243 pages
File Size : 37,50 MB
Release : 2014-10-07
Category : Cooking
ISBN : 145214060X
One blogger’s story of her hunger for greater meaning in life and its enrichment through sharing handmade bread, plus fifty delicious recipes you can try. From her cozy kitchen in Berlin to a flat in London, from a deck in New York City to huddling around a tandoor in Kabul, the author shares discoveries, stories, and recipes from her inspiring travels. A busy fashion-industry professional with a bread-baking obsession, Malin Elmlid started offering her loaves to others in return for recipes, handmade goods, and, above all, special experiences that come from giving generously of yourself. Here is a book of tales and reflections, of wanderlust connections, and more than fifty recipes for Malin’s naturally leavened breads and other delicious things collected on a journey honoring the staff and the stuff of life.
Author : Chad Robertson
Publisher : Chronicle Books
Page : 338 pages
File Size : 29,78 MB
Release : 2013-12-17
Category : Cooking
ISBN : 1452128464
The third in a series of classic, collectible cookbooks from Tartine Bakery & Cafe, one of the great bakeries, Tartine Book No. 3 is a revolutionary, and altogether timely, exploration of baking with whole grains. The narrative of Chad Robertson's search for ancient flavors in heirloom grains is interwoven with 85 recipes for whole-grain versions of Tartine favorites. Robertson shares his groundbreaking new methods of bread baking including new techniques for whole-grain loaves, as well as porridge breads and loaves made with sprouted grains. This book also revisits the iconic Tartine Bakery pastry recipes, reformulating them to include whole grains, nut milks, and alternative sweeteners. More than 100 photographs of the journey, the bread, the pastry and the people, make this is a must-have reference for the modern baker.
Author : Shana Keller
Publisher : Sleeping Bear Press
Page : 36 pages
File Size : 14,28 MB
Release : 2020-01-15
Category : Juvenile Nonfiction
ISBN : 153416667X
Frederick Douglass knew where he was born but not when. He knew his grandmother but not his father. And as a young child, there were other questions, such as Why am I a slave? Answers to those questions might have eluded him but Douglass did know for certain that learning to read and to write would be the first step in his quest for freedom and his fight for equality. Told from first-person perspective, this picture-book biography draws from the real-life experiences of a young Frederick Douglass and his attempts to learn how to read and write. Author Shana Keller (Ticktock Banneker's Clock) personalizes the text for young readers, using some of Douglass's own words. The lyrical title comes from how Douglass "paid" other children to teach him.
Author : Peter Reinhart
Publisher : Ten Speed Press
Page : 258 pages
File Size : 34,39 MB
Release : 2014-10-21
Category : Cooking
ISBN : 1607746522
Renowned baking instructor, and author of The Bread Baker’s Apprentice, Peter Reinhart explores the cutting-edge developments in bread baking, with fifty recipes and formulas that use sprouted flours, whole and ancient grains, nut and seed flours, alternative flours (such as teff and grape skin), and allergy-friendly and gluten-free approaches. A new generation of bakers and millers are developing innovative flours and baking techniques that are designed to extract the grain’s full flavor potential—what Reinhart calls “the baker’s mission.” In this lushly photographed primer, Reinhart draws inspiration from these groundbreaking methods to create master recipes and formulas any home baker can follow, including Sprouted Sandwich Rye Bread, Gluten-Free Many-Seed Toasting Bread, and Sprouted Wheat Croissants. In many instances, such as with sprouted flours, preferments aren’t necessary because so much of the flavor development occurs during the sprouting phase. For grains that benefit from soakers, bigas, and sourdough starters, Reinhart provides the precise guidance that has made him such a trusted expert in the field. Advanced bakers will relish Reinhart’s inventive techniques and exacting scientific explanations, while beginning bakers will rejoice in his demystification of ingredients and methods—and all will come away thrilled by bread’s new frontier. *Correction to the Sprouted Whole Wheat Bread recipe on page 63: The volume measure of water should be 1 ¾ cups plus 1 tablespoon, not 3 ¼ cups.
