The books have been claimed! | As is the case every month, the first person to write in and request one of the books linked below gets it for free. Limit one per person and you must request a specific book and send me your mailing address — although we won’t use your email or postal address for anything other than sending you the book. Email me for a free book while they last!
Claimed: Sent to Heather of Eugene, Oregon!
Big Food | “Buy food in bulk and reap the savings-without waste or an endless parade of leftover meals — with this superb cookbook filled with ideas for cooking creatively for an average-sized family More and more Americans are purchasing their groceries today in large quantities at warehouse clubs. But our meal planning and cooking habits have not caught up with this trend. At last, here is the first cookbook designed to help shoppers make the most of the money-saving and culinary rewards that these clubs have to offer — without having to eat the same dish four nights in a row or trash the unused portions.” By Elissa Altman —Amazon.com (List price: $18.95)
Claimed: Sent to Allison of St. Louis, Missouri!
Pickled, Potted, and Canned: How the Art and Science of Food Preserving Changed the World | “Before the advent of chemically preserved foods, people relied on ingenious natural preserving methods to survive winters. Shephard (coauthor, United Tastes of America), the creator of several food television programs in England, chronicles the history of food preservation in detail, from salt-cured pork, fermented soybeans (an Asian staple), fish buried in sand (in Africa and Northern Europe) and wines made from rice, to Bird’s Eye dinners and freeze-dried astronaut food. Shephard argues that food preservation has been integral to human progress, allowing us to advance from subsistence hunter-gatherers to explorers and traders who can travel the globe and even outer space. While her focus is food, other interesting tidbits emerge: in 1800, archeologists found and consumed a jar of honey in Egypt, then discovered the body of a small baby preserved inside. (In fact, from the Neolithic era onward, Aryans, Sumerians, Babylonians and Cretans often buried their dead in honey.) One of the book’s strongest sections covers explorations. The preservation of food was vital to early explorers like Marco Polo, who needed supplies to last through long, arduous journeys. (On one American Northwest expedition in 1801, Lewis and Clark brought ‘193 pounds of portable soup, twenty barrels of flour, fourteen barrels of parched corn, forty-two barrels of salt pork, two hundred pounds of beef tallow, and fifty pounds of pig lard stored in whisky barrels.’) Shephard’s straightforward tone and accessible scholarship make for a thorough and intriguing history.” By Sue Shephard —Publisher’s Weekly (List price: $15.00)
Yep, just email me for a free book while they’re still available!