Thanksgiving Cookery
Author: James W Baker
In Congress, November 1, 1777: ...it is therefore recommended to the legislature of these UNITED STATES, to set apart Thursday, the eighteenth day of December next, for the solemn Thanksgiving and Praise. This is an excerpt from James Baker's story about the origins of Thanksgiving as we know it today. No other holiday captures the essence of our country: freedom of faith, politics, and ethnicity. As if the 28-page introduction isn't enough, Elizabeth Brabb transports us to the dinner table with a collection of favorite traditional recipes. If you never roasted a turkey, or if you want to know how to assemble a Thanksgiving feast for your family, then enjoy Elizabeth's collection from basic apple pie to hot apple cider to leftover turkey corn pudding. I'm hungry already!
See also: Contratti governativi in breve
Traditional Moroccan Cooking: Recipes from Fez
Author: Madame Guinaudeau
Moroccan cuisine is famous for its subtle blending of spices, herbs and honey with meat and vegetables. In Fez, the country's culinary centre, the cooking has numerous influences - Arab and Berber, with hints of Jewish, African and French. The country's classic dishes are the famous couscous, tagines or stews, and bistilla, and exquisite pie made with a flaky pastry. Capturing the atmosphere of Fez, cultural capital of the medieval Moorish world, Madame Guinaudeau takes us behind closed doors into the kitchens and dining rooms of the old city. She invites us to a banquet in a wealthy home, shopping in the spice market and to the potter's workshop; shares with us the secrets of preserving lemons for a tagine; shows us how to make Moroccan bread.
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