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For over 50 years between the 1760s and the early 19th century, the pioneers who sailed from Europe to explore the Pacific brought back glimpses of a new world in the form of oil paintings, watercolors and drawings--a sensational view of a part of the world few would ever see. Today these works represent a fascinating and inspiring perspective from the frontier of discovery.It was Sir Joseph Banks, President of the Royal Society, who popularized the placement of professional artists on British ships of exploration. They captured striking and memorable images of everything they encountered: exotic landscapes, beautiful flora and fauna, as well as remarkable portraits of indigenous peoples. These earliest views of the Pacific were designed to promote the new world as enticing, to make it seem familiar, to encourage further exploration and, ultimately, British settlement.Drawing on both private and public collections from around the world, this lavish book collects oil paintings, watercolors, drawings, prints and other documents from those voyages, and presents a unique glimpse into an age where science and art became irrevocably entwined.

The extraordinary botanical engravings of flora discovered on Captain Cook’s first voyage, published for the first time in book formJoseph Banks accompanied Captain Cook on his first voyage around the world from 1768 to 1771. A gifted and wealthy young naturalist, Banks collected exotic flora from Madeira, Brazil, Tierra del Fuego, the Society Islands, New Zealand, Australia, and Java, bringing back over 1,300 species that had never been seen or studied by Europeans.Upon his return, Banks commissioned more than 700 engravings between 1772 and 1784. Known collectively as Banks’ Florilegium, they are some of the most precise and exquisite examples of botanical illustration ever created. The Florilegium was never published in Banks’ lifetime, and it was not until 1990 that a complete set in color was issued in a boxed edition (limited to 100 copies) under the direction of the British Museum. The present selection is from these prints, directed by botanist David Mabberley, who has provided expert commentaries, with additional texts by art historian Mel Gooding, setting the works in context as a perfect conjunction of nature, science, and art. An afterword by Joe Studholme describes the history of the modern printing. 175+ illustrations in color and black and white

A compact edition of Joseph Banks’ extraordinary botanical engravings of flora discovered on Captain Cook’s first voyage.Joseph Banks accompanied Captain Cook on his first voyage around the world from 1768 to 1771. A gifted and wealthy young naturalist, Banks collected exotic flora from Madeira, Brazil, Tierra del Fuego, the Society Islands, New Zealand, Australia, and Java, bringing back over 1,300 species that had never been seen or studied by Europeans. On his return, Banks commissioned over 700 engravings. Known collectively as Banks’ Florilegium, they are some of the most precise and exquisite examples of botanical illustration ever created.The Florilegium was never published in Banks’ lifetime, and it was not until 1990 that a complete set in color was issued under the direction of the British Museum. It is from these prints that the new compact edition of Joseph Banks’ Florilegium is selected, as directed by David Mabberley, who has provided expert botanical commentaries. Art historian Mel Gooding sets the works in context while an afterword by Joe Studholme describes the history of modern printing.Joseph Banks’ Florilegium is not only a great work of science, but also a major achievement in collaborative Enlightenment art and a volume of outstanding beauty. 180 illustrations

The extraordinary botanical engravings of flora discovered on Captain Cook’s first voyage, published for the first time in book formJoseph Banks accompanied Captain Cook on his first voyage around the world from 1768 to 1771. A gifted and wealthy young naturalist, Banks collected exotic flora from Madeira, Brazil, Tierra del Fuego, the Society Islands, New Zealand, Australia, and Java, bringing back over 1,300 species that had never been seen or studied by Europeans.Upon his return, Banks commissioned more than 700 engravings between 1772 and 1784. Known collectively as Banks’ Florilegium, they are some of the most precise and exquisite examples of botanical illustration ever created. The Florilegium was never published in Banks’ lifetime, and it was not until 1990 that a complete set in color was issued in a boxed edition (limited to 100 copies) under the direction of the British Museum. The present selection is from these prints, directed by botanist David Mabberley, who has provided expert commentaries, with additional texts by art historian Mel Gooding, setting the works in context as a perfect conjunction of nature, science, and art. An afterword by Joe Studholme describes the history of the modern printing. 175+ illustrations in color and black and white

A compact edition of Joseph Banks’ extraordinary botanical engravings of flora discovered on Captain Cook’s first voyage.Joseph Banks accompanied Captain Cook on his first voyage around the world from 1768 to 1771. A gifted and wealthy young naturalist, Banks collected exotic flora from Madeira, Brazil, Tierra del Fuego, the Society Islands, New Zealand, Australia, and Java, bringing back over 1,300 species that had never been seen or studied by Europeans. On his return, Banks commissioned over 700 engravings. Known collectively as Banks’ Florilegium, they are some of the most precise and exquisite examples of botanical illustration ever created.The Florilegium was never published in Banks’ lifetime, and it was not until 1990 that a complete set in color was issued under the direction of the British Museum. It is from these prints that the new compact edition of Joseph Banks’ Florilegium is selected, as directed by David Mabberley, who has provided expert botanical commentaries. Art historian Mel Gooding sets the works in context while an afterword by Joe Studholme describes the history of modern printing.Joseph Banks’ Florilegium is not only a great work of science, but also a major achievement in collaborative Enlightenment art and a volume of outstanding beauty. 180 illustrations

Learn to cook it all in cast iron! The cast-iron skillet is a sturdy, versatile, traditional kitchen workhorse that 85% of us own but far fewer of us reach for daily, mostly because we have one or two recipes we use it for and otherwise it stays in the back of the cabinet. In this new cookbook, the editors of Cook's Country will show you everything you need to know about cast-iron cookware and the many (and often surprising) dishes you can cook and bake in this multitasker of a pan, from the classic dishes everyone knows and loves like steak, perfect fried eggs, and cornbread, to innovative and inspiring recipes like skillet apple pie, pizza, and cinnamon swirl bread. Learn about this cast iron's history and what makes it uniquely American and let us show you how to shop for, season, care for, and clean this perfect pan.

Advance Praise for "The G.I. Cook Book": "Ewww!" - Jo Hipkiss, Chef. "What is wrong with you?" - Tara Brown, editor's wife "That's just wrong." - Pete North, Historian "Dangerous information" - XYZ, Anonymous CIA Officer "Some things are best forgotten." "Fred" - WWII Vet You'll laugh, you'll cry... you'll throw up in your mouth a little. "The G.I. Cook Book" is a culinary trainwreck in four distressing courses. More than four hundred pages, hundreds of recipes... Destined to become a classic, the G.I. Cook Book has been suppressed by successive administrations for the past sixty years - and for good reason.  This is the very book which made the humble army cook the most despised man in the unit.  Every man, woman and child should know these recipes, so as to avoid "food" made with them. Such information could save a life. "I'm so sorry" C. Brown, Esq.

Fannie Merritt Farmer (23 March 1857 – 15 January 1915) was an American culinary expert whose Boston Cooking-School Cook Book became a widely used culinary text.Fannie Farmer was born on 23 March 1857 in Boston, Massachusetts, United States, to Mary Watson Merritt and John Franklin Farmer, an editor and printer. Although she was the oldest of four daughters, born in a family that highly valued education and that expected young Fannie to go to college, she suffered a paralytic stroke at the age of 16 while attending Medford High School. Fannie could not continue her formal academic education; for several years, she was unable to walk and remained in her parents' care at home. During this time, Farmer took up cooking, eventually turning her mother's home into a boarding house that developed a reputation for the quality of the meals it served. At the age of 30, Farmer, now walking (but with a substantial limp that never left her), enrolled in the Boston Cooking School at the suggestion of Mrs. Charles Shaw. Farmer trained at the school until 1889 during the height of the domestic science movement, learning what were then considered the most critical elements of the science, including nutrition and diet for the well, convalescent cookery, techniques of cleaning and sanitation, chemical analysis of food, techniques of cooking and baking, and household management. Farmer was considered one of the school's top students. She was then kept on as assistant to the director. In 1891, she took the position of school principal

Explores the life of the scientist, religious leader, and talented flimflam man who, in addition to selling medical degrees, advanced his cause by befriending the founder of Mormon church, Joseph Smith

From one of our most interesting literary figures – former editor of Granta, former fiction editor at The New Yorker, acclaimed author of Among the Thugs – a sharp, funny, exuberant, close-up account of his headlong plunge into the life of a professional cook.Expanding on his James Beard Award-winning New Yorker article, Bill Buford gives us a richly evocative chronicle of his experience as “slave” to Mario Batali in the kitchen of Batali’s three-star New York restaurant, Babbo.In a fast-paced, candid narrative, Buford describes three frenetic years of trials and errors, disappointments and triumphs, as he worked his way up the Babbo ladder from “kitchen bitch” to line cook . . . his relationship with the larger-than-life Batali, whose story he learns as their friendship grows through (and sometimes despite) kitchen encounters and after-work all-nighters . . . and his immersion in the arts of butchery in Northern Italy, of preparing game in London, and making handmade pasta at an Italian hillside trattoria.Heat is a marvelous hybrid: a memoir of Buford’s kitchen adventure, the story of Batali’s amazing rise to culinary (and extra-culinary) fame, a dazzling behind-the-scenes look at a famous restaurant, and an illuminating exploration of why food matters. It is a book to delight in, and to savour.From the Hardcover edition.

A sharp, funny, informative and deliciously captivating book about writer, Bill Buford's year-in-training as a cook at Mario Batali's famous New York restaurant, Babbo, his apprenticeship to a Tuscan butcher, and his quest to make the perfect pasta.  Highly acclaimed writer and editor, Bill Buford, left his job at The New Yorker for a most unlikely destination: the kitchen at Babbo, the revolutionary Italian restaurant created and ruled by superstar chef Mario Batali. Finally realizing a long-held desire to learn first-hand the experience of restaurant cooking, Buford soon finds himself drowning in improperly cubed carrots and scalding pasta water on his quest to learn the tricks of the trade, becoming--in his words--Batali's “kitchen bitch.”  Bill started out of curiosity, of wanting to know how professional chefs cooked and in what ways that differed from what home cooks do. But he quickly became obsessed, and ended up spending a year “locked inside a hot, windowless room,” living “a weirdo life” while going through “kitchen boot camp” -- “a long, arduous, confidence-bashing, profoundly humiliating experience.”  His love of Italian food then propelled him on journeys further afield: to Italy, to discover the secrets of pasta-making and, finally, how to properly slaughter a pig. Throughout, Buford stunningly details the complex aspects of Italian cooking and its long history, creating an engrossing narrative stuffed with insight and humor.

The editors of Cook's Country magazine, known for scouring the country in search of the best of American cooking have turned their attention to desserts in this colorful, wide-ranging volume. Cook's Country Blue Ribbon Desserts features more than 120 foolproof recipes for those desserts that have stood the test of time--and will be around for years to come. From cookies and cakes to pies and puddings, all your favorites are here. Step-by-step photos clearly illustrate key points in recipes, such as how to frost a layer cake or roll pie dough and a section on baking basics shows you the best way to crack an egg, measure sticky ingredients, and what we mean by soft peaks. Blue Ribbon Desserts gives you access to your favorite desserts and the knowledge that they will work every time.

Better Homes and Gardens New Cook Book Paperback - January 1, 1981, by Better Homes and Gardens Editors (Editor), Sandra Granseth, Paperback: 464 pages Publisher: Meredith Corporation; First Soft-Cover Edition. edition (January 1, 1981) Language: English ISBN-10: 0696008254 ISBN-13: 978-0696008252

How does one become an Iron Chef and a Chopped judge on Food Network—and what does she really cook at home?Alex Guarnaschelli grew up in a home suffused with a love of cooking, where soufflés and cheeseburgers were equally revered. The daughter of a respected cookbook editor and a Chinese cooking enthusiast, Alex developed a passion for food at a young age, sealing her professional fate. Old-School Comfort Food shares her journey from waist-high taste-tester to trained chef who now adores spending time in the kitchen with her daughter, along with the 100 recipes for how she learned to cook—and the way she still loves to eat.Here are Alex’s secrets to great home cooking, where humble ingredients and familiar preparations combine with excellent technique and care to create memorable meals. Alex brings her recipes to life with reminiscences of everything from stealing tomatoes from her aunt’s garden and her first bite of her mother’s pâté to being one of the few women in the kitchen of a renowned Parisian restaurant and serving celebrity clientele in her own successful New York City establishments. With 75 color photographs and ephemera, Old-School Comfort Food is Alex’s love letter to deliciousness.

What to Cook and How to Cook is the ultimate cookbook for beginners, by food writer and recipe editor Jane Hornby. Here, Hornby takes 100 easy and delicious recipes back to basics, pairing straightforward instructions with step‐by‐step photographs illustrating ingredients, process, and techniques. Learn to make meals ranging from simple to spectacular, with tasty recipes for every occasion, including Breakfast Muffins and Spaghetti Carbonara, to Mushroom Risotto and classic Lemon Tart. Hornby’s careful explanations will turn even the most timid beginner into a confdient cook with a solid recipe repertoire.

Take a winding cross-country trip and you'll discover barbecue shacks with offerings like tender-smoky Baltimore pit beef and saucy St. Louis pork steaks. To bring you the best of these hidden gems, along with all the classics, the editors of Cook's Country magazine scoured the country, then tested and perfected their favorites. HEre traditions large and small are brought into the backyard, from Hawaii's rotisserie favorite, the golden-hued Huli Huli Chicken, to fall-off-the-bone Chicago Barbecued Ribs. In Kansas City, they're all about the sauce, and for our saucy Kansas City Sticky Ribs, we found a surprise ingredient-root beer. We also tackle all the best sides. Not sure where or how to start? This cookbook kicks off with an easy-to-follow primer that will get newcomers all fired up. Whether you want to entertain a crowd or just want to learn to make perfect burgers, Best Grilling Recipes shows you the way.

For the Amish, baking is an art form, a pleasure, and a way of life. The emotion they bring to baking is at the heart of The Amish Cook's Baking Book. Together, celebrated Amish cook Lovina Eicher and her editor, Kevin Williams, introduce a new generation to Amish baking. This baking book is filled with 80 beautiful photographs and over 100 classic Amish recipes for sweets that have been handcrafted in Lovina Eicher's Amish kitchen. The Amish Cook's Baking Book includes the following chapters: Pies; Breads, Rolls, and Pastries; Cookies; Cakes; Bars 'n' Brownies; and Special-Occasion Baking. Home cooks get an extra treat with sidebars from Lovina's children as well as interesting insights into Amish life both inside and outside the kitchen."Baking is something my mother taught me, much like sewing and ironing, or gardening. Now, as a mother of eight children of my own, I am beginning to teach them how to bake. I have many cherished memories of baking throughout my life." --Lovina Eicher

Advance Praise for "The G.I. Cook Book": "Ewww!" - Jo Hipkiss, Chef. "What is wrong with you?" - Tara Brown, editor's wife "That's just wrong." - Pete North, Historian "Dangerous information" - XYZ, Anonymous CIA Officer "Some things are best forgotten." "Fred" - WWII Vet You'll laugh, you'll cry... you'll throw up in your mouth a little. "The G.I. Cook Book" is a culinary trainwreck in four distressing courses. More than four hundred pages, hundreds of recipes... Destined to become a classic, the G.I. Cook Book has been suppressed by successive administrations for the past sixty years - and for good reason.  This is the very book which made the humble army cook the most despised man in the unit.  Every man, woman and child should know these recipes, so as to avoid "food" made with them. Such information could save a life. "I'm so sorry" C. Brown, Esq.

Explores the life of the scientist, religious leader, and talented flimflam man who, in addition to selling medical degrees, advanced his cause by befriending the founder of Mormon church, Joseph Smith

Joseph Trivelli, the co-head chef of the widely acclaimed River Cafe, reveals how to make hearty, comforting and delicious Italian food in this glorious cookbook.