*KENNETT SQUARE PA 1989 VINTAGE COOK BOOK *UPLAND COUNTRY FARE II *DAY SCHOOL

Kennett Square, the mushroom capital of the world, began its long history as a mere crossroads on the Philadelphia to Baltimore road in the early 18th century. With the arrival of the railroad in 1859, the area grew to become a major agricultural and manufacturing center. It also produced some noteworthy individuals, including author Bayard Taylor, New York Yankee Herb Pennock, and several inventors. Kennett Square highlights many postcard and photographic images from the period 1890 to 1930. Many of the buildings shown are now gone, but thanks to the golden age of postcards, Kennett Square's historic scenes can still be enjoyed.

Release Date: January 31, 2009

The New York Times recognized the Dane County Farmers' Market on the Square as one of the country's best. Strict guidelines and enforcement ensure that only food and agricultural products grown or produced in Wisconsin are represented. Market Fare is a cookbook combining the images and flavors of the Market. Dazzling photos of the vendors and products accompany mouth-watering recipes using the Market's best. Organized by season and the products available, Market Fare provides recipes and cooking instructions that use the products to their best potential. Pam and Michael Druhan are residents of Madison and regulars at the Market. Pam bases her household's weekly menu on what is available at the Market. A portion of the proceeds from the sale of this book go to the Family Farm Disaster Fund of Farm Aid and the Friends of the Dane County Farmers' Market.

Children’s reading books, toys and games are often targeted at specific age groups, and now it’s time to apply this approach to learning to cook. In Cook School, Amanda Grant (hailed as ‘one of the country’s leading children’s food  educators’ by delicious magazine) teaches core cooking skills for children of primary school age. Each skill is presented at the stage when a child’s development, self-confidence and sense of independence are ready, with recipes grouped into three age groups: 3–5 years, 5–7 years and 7–11 years. With plenty of step-by-step photographs for children to follow and easy, tasty and fun recipes that they will love to learn, this is an invaluable book for parents to help teach their kids practical kitchen skills that will remain useful throughout life. As well as explaining kitchen safety, there are 50 recipes specially suited to particular age groups. Each dish includes key skills which will be used again and again throughout the book and throughout your child’s life in the kitchen. Parents will discover that this book covers topics that are no longer consistently taught at school or at home, while their children will love learning how to cook with Amanda Grant’s fantastic recipes. • ‘Cook School is a practical and inspiring cookery book for young children. Parents will be thrilled by the skills their children will develop.’ Marguerite Patten, CBE • The book offers children 50 recipes aimed to develop their motor skills, cognitive development, self-confidence and independence.

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Tattoos have gone from badges of rebellion to fashion statements fully absorbed into mainstream culture. They are enjoying a renaissance, with graphic designers and artists creating specialty tattoos for a growing audience, unleashing a revival of interest in the bawdy vintage tattoo. Old school tattoos are being rediscovered (sometimes ironically, sometimes not) by a new generation. Originally embraced by rebels, sailors, and gangsters, these tattoos-broken hearts, naked girls, floral motifs, and maritime emblems-are now showing up on the fashion runway and in music videos. This book chronicles vintage motifs in thematic chapters interspersed with profiles of influential tattoo artists and their distinctive designs: Sailor Jerry Collins, Don Ed Hardy ("the Godfather of Tattoos"), Mike "Rollo Banks" Malone, Bert Grimm, Japan's Horiyoshi III, and Shanghai's Pinky Yun.

Renowned for her cooking school in France and her many best-selling cookbooks, Anne Willan combines years of hands-on experience with extensive research to create a brand new classic. More than 250 recipes range from the time-honored La Truffade, with its crispy potatoes and melted cheese, to the Languedoc specialty Cassoulet de Toulouse, a bean casserole of duck confit, sausage, and lamb. And the desserts! Crpes au Caramel et Beurre Sal (crpes with a luscious caramel filling) and Galette Landaise (a rustic apple tart) are magnifique. Sprinkled with intriguing historical tidbits and filled with more than 270 enchanting photos of food markets, villages, harbors, fields, and country kitchens, this cookbook is an irresistible celebration of French culinary culture.

Remember spelling bees, poetry recitations, classroom pranks? Relive those golden-rule days, recounted by folks just like you in hundreds of heartwarming stories and photographs compiled by the editors of Reminisce magazine. Hardcover, 164 pages. 8" x 11".

Farmers Steve and Leslie Webster take their grandchildren around to see the farm animals. As the children visit each of the animals, your child will learn terms, concepts, and fun details about cows, goats, pigs, eggs, chickens, ducks, geese, sheep, and the sheep wool. Farmer Steve's parents, Knight and Dorothy Webster, started Upland Hills Farm in the Detroit area in 1960 with the idea that it would bring the joys and lessons of rural life to an ever-increasing urban society. Steve and Leslie met at Upland Hills Farm when Leslie came to work as a camp counselor. They married in 1971 and now run the farm together, maintaining the drive and vision that springs from the lessons they learned on the farm. They work to pass those lessons on to campers, visitors, their own children, and grandchildren. Their own grandchildren, Ryan, Sydney, Bella, Cooper, and Sawyer are pictured in this book.

Experience the Fresh, Vibrant Flavors of Wine CountryCalifornia’s wine country boasts a mild Mediterranean climate with cool, foggy mornings and warm, sunny afternoons. Early European settlers, recognizing familiar weather and sloping hillsides, transposed the best of their native landscapes into these new, fertile fields. They planted groves of olive and nut trees, grape vines, and gardens bursting with tomatoes, garlic, peppers, squash, thyme, fennel, and lavender. The result is a wine country that rivals its cousins in Italy, Greece, and southern France for wine, olive oil, and colorful produce. The natural bounty of this region inspires what acclaimed chef Joanne Weir has termed “wine country cooking.” It’s a Mediterranean-influenced way of cooking and eating that celebrates seasonal produce, fruit-infused olive oils, wild-caught seafood, grass-fed cattle, artisanal cheeses, and rustic breads--all served with a perfectly paired glass of wine. In Wine Country Cooking, a refreshing collection of 150 recipes and wine pairings, you’ll learn how to cook with the rhythm of the seasons. The abundance of fall squashes, carrots, and turnips become Chicken Ragout with Autumn Vegetables, a hearty dish that’s well complemented by a splash of Chardonnay. In the wintertime, warm up with Shellfish Stew with Orzo and a glass of Pinot Noir. In the spring, take advantage of artichoke season by serving Artichoke Fritters with Lemon Mayonnaise accompanied by Sauvignon Blanc. On a hot, sunny afternoon, cool off with Raspberry and Zinfandel Sherbet with Warm Berry Compote and a flute of sparkling wine.Impressive enough for entertaining and easy to integrate into a healthy and active lifestyle, these casual and tasty recipes take full advantage of nature’s gifts. Whether you’re picnicking in a sunlit field, strolling through a farmer’s market, or sitting on the back porch with friends, you’ll find yourself taking time to savor every bold and divine wine country flavor.