Janet Macdonald

A handbook for those cooks who have wondered what to do with the new varieties of squash and also those who want more recipes using pumpkins. From Butternut Squash and Apple Soup to Courgette Bread and Succotash, there are over 100 easy-to-prepare dishes throughout the year. There are ideas on using pumpkin and squash as decoration, including a harvest festival offering of a giant pumpkin. For those enthusiasts who like to grow their own produce, there are cultivation tips, instructions and seed sources.

Recipes, Propagation and Decoration

Pumpkins and Squashes

Shirley Lewis

Jean Weihs

Joint Advisory Committee on Nonbook Materials

Cataloguing policy for nonbook materials; Cataloguing rules for nonbook materials; References to materials not listed in the catalogue; Glossary and abbreviations; Storage.

The Organization of Integrated Collections

Nonbook Materials

During the Second World War, how were the multitude of items required by the soldiers in the front line selected, ordered and delivered, and how were they produced? In this the second volume in her detailed, scholarly study of the army’s logistical system, Janet Macdonald describes the necessity for central advanced planning for each expeditionary force as well as those engaged in home defence, and the complex organization of personnel who performed these tasks, from the government and military command in London to those who distributed the equipment on the battlefield. Armies have always required large amounts of material, but by the Second World War the numbers of men involved had grown exponentially, their equipment had become mechanized and their deployment was world wide. Elaborate planning and administration at every level had to ensure that items of all kinds were collected, transported and handed out in every theatre of the war. The scale of the operation was enormous and it had to be performed to critical timetables and was sometimes threatened by enemy action, and it was vital to the army’s success.

Supplying the British Army in the Second World War

Get cooking with this beginner’s reference that covers essential equipment, kitchen staples, illustrated techniques, and easy recipes. This is a handbook for the starter cook. Ingredients and techniques are listed alphabetically for quick and easy reference, and it provides the basic methods and techniques for dealing with vegetables, fruits, meat, fish, poultry, grains, legumes, breads, and pasta, with advice on how to clean, store, prepare, and cook each entry. Line drawings illustrate techniques such as dicing, slicing, coring fruit, and rubbing in fat, and where appropriate a very simple recipe—such as a basic broth or pie—is included, which allows the reader to develop the skills demonstrated. Entries also cover simple but easily forgotten information such as how to poach an egg and at what temperature to roast a chicken.

All You Need to Know to Prepare Over 150 Everyday Foods

The Basic Basics How to Cook from A–Z

Janet Macdonald, author of the acclaimed Feeding Nelson's Navy, now turns her attention to food in the British Army over the past two centuries. Napoleon's remark 'an army marches on its stomach' has become an over-used cliche. It is a simple statement and undoubtedly true, but like many such simple statements, the actuality of what fills that stomach and how it is provided is far more complex.??The more you think about this subject, the more questions come to you: what did the British soldier eat: how was it cooked? Did it provide a proper diet or were there health problems from vitamin and other deficiencies? Did all ranks eat the same way? Who organised the whole thing? Here then, are the answers to those questions, with some insights into the personalities who made a difference - the unsung heroes of the British military machine.

Janet Macdonald

About

Books

Join the club