Phoebe Judson was a young bride in 1853 when she and her husband crossed the plains from Ohio to the Puget Sound area of Washington Territory. She was ninety-five when this book was first published in 1925. The years between were spent in “a pioneer’s search for an ideal home” and in living there, when it was finally found at the head of the Nooksack River, almost on the Canadian border. Phoebe Judson’s account of the journey west is based on daily diary entries detailing her fear, excitement, and exhaustion. At the end of the trail, the Judsons encountered hardships aplenty, causing them to abandon a farm and business in Olympia before their arrival in the Nooksack Valley. During the Indian Wars they holed up in a fort at Claquato. In time, Phoebe overcame her fear of the Indians, learned the Chinook language, and won their friendship. All this is told in vivid detail by a woman of great dignity and charm whom readers will long remember. Susan Armitage, professor of history at Washington State University, calls A Pioneer’s Search for an Ideal Home a “classic pioneering account,” important for its woman’s point of view.

A stunning celebration and reappraisal of the importance of “women’s work,” Made from Scratch addresses the tug that many Americans feel between our professional and private lives. In this stunning celebration and reappraisal of the importance of "women's work," acclaimed journalist Jean Zimmerman poignantly addresses the tug that many Americans of the twenty-first century feel between our professional and private lives. With sharp wit and intelligence, she offers evidence that in the current domestic vacuum, we still long for a richer home life -- a paradox visible in the Martha Stewart phenomenon, in the continuing popularity of women's service magazines such as Better Homes and Gardens, Family Circle, and Ladies' Home Journal -- whose combined circulation of over 17 million is nearly twice the combined circulation of Time, Newsweek, and U.S. News & World Report -- and the booming business of restorations, where onlookers get a hands-on view of domestic life as it flourished in past centuries. This book is about the ways home traditions passed from one generation to the next -- baking a birthday cake from scratch, cherishing family heirlooms, or discovering the satisfaction of piecing a quilt -- sustain our souls, especially in our ever more processed, synthetic world, where we buy "homemade" goods and fail to see the irony in that. Made from Scratch tells the story of the unsung heroines of the hearth, investigating the history of female domesticity and charting its cultural changes over centuries. Zimmerman traces the lives of her own family's homemakers -- from her tiny but indomitable grandmother, who managed a farm, strangled chickens with her bare hands, and sewed all the family clothing, to her mother, who rejected her country upbringing yet kept a fastidious suburban home where the gender divide stayed firmly in place, to her own experiences as a wife and mother weaned on the Women's Movement of the 1970s, with its emphatic view that housework was a dirty word and that the domestic sphere was to be fled rather than cherished. In this book Zimmerman questions the unexamined trade-off we have made in a shockingly brief time span, as we've "progressed" from home-raised chickens to frozen TV dinners to McNuggets from the food court at the mall. What is lost when we no longer engage, as individuals and as a community, in the ancient rituals of food, craft, and shelter?

Reprint of the original, first published in 1882.

This 1915 cook book, compiled by Edgar Briggs, was distributed to California brides.

Culinary Landmarks is a definitive history and bibliography of Canadian cookbooks from the beginning, when La cuisinière bourgeoise was published in Quebec City in 1825, to the mid-twentieth century. Over the course of more than ten years Elizabeth Driver researched every cookbook published within the borders of present-day Canada, whether a locally authored text or a Canadian edition of a foreign work. Every type of recipe collection is included, from trade publishers' bestsellers and advertising cookbooks, to home economics textbooks and fund-raisers from church women's groups. The entries for over 2,200 individual titles are arranged chronologically by their province or territory of publication, revealing cooking and dining customs in each part of the country over 125 years. Full bibliographical descriptions of first and subsequent editions are augmented by author biographies and corporate histories of the food producers and kitchen-equipment manufacturers, who often published the books. Driver's excellent general introduction sets out the evolution of the cookbook genre in Canada, while brief introductions for each province identify regional differences in developments and trends. Four indexes and a 'Chronology of Canadian Cookbook History' provide other points of access to the wealth of material in this impressive reference book.

“It amazes me that so little has been written about the two foods we eat most often. Here is a book that tells us about these two ingredients—one essential to life, the other the flavor of almost everything we eat. . . . A book like Ms. Jordan’s is long overdue.” —James Peterson Salt is indispensable. Pepper is superfluous. Michelle Anna Jordan guides you through this cookbook where “saltandpepper” is a one-word dictionary term in her kitchen vocabulary. You’ll learn all there is to know about salt and pepper, even so far as to where and how they grow. This exquisite cookbook will go over the necessities of salt, and the luxury of pepper via 135 seasoned recipes. Serve your friends, family, and party guests with delicious recipes and first-hand facts behind the science of one of the culinary world’s dynamic duos. The Good Cook’s Book of Salt and Pepper separates itself from other competitors by offering scientific facts, a healthier exposure to salt and pepper, and some interesting worldwide trivia. Did you know that India produces the leading amount of pepper and that the United States is its largest consumer? Did you know that shrimp and small crustaceans cooked with spices are common throughout Asia and South America? And that salt is an essential ingredient in coaxing out the flavor of nearly all grains? Recipes in this book include: Au poivre rouge steak Three-peppercorn bread Roast pork with black pepper Seafood roated with rock salt Pepper-crusted pizza with porcini, fontina, and sage Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.