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In 1979, someone asked humorist Erma Bombeck, "If you had your life to live over, would you change anything'" Her immediate answer was no, but once she thought about it, she changed her mind. The result was a classic column full of Bombeck"s signature wit and warmth. Now the beloved column that has hung on hundreds of refrigerator doors has been cheerily illustrated and designed as a handsome gift book, Eat Less Cottage and More Ice Cream. In it, Bombeck gently reminds us of what is really important in life:"If I had my life to live over again I would have waxed less and listened more."I would have cried and laughed less while watching television . . . and more while watching real life."But mostly, given another shot at life, I would seize every minute of it . . . look at it and really see it . . . try it on . . . live it . . . exhaust it . . . and never give that minute back until there was nothing left of it. . . . "Long-time fans of Erma Bombeck will be thrilled to have this favorite column in the form of a beautiful keepsake. Readers discovering Bombeck for the first time will become fans instantly. Eat Less Cottage and More Ice Cream offers wisdom to inspire all of us.

Nothing beats a really good cheese. These days you can buy great dairy products locally, made using high-quality ingredients and with a unique flavour of their own. The next step is to try your hand at making yoghurt, labneh, mozzarella and even delicious matured cheeses yourself. The River Cottage ethos is all about knowing the whole story behind what you put on the table; and as Steven Lamb explains in this thorough, accessible guide, the key ingredient is milk. He shows you exactly what to do to take it from its liquid form to a wide range of dairy products, from clotted cream to a washed-rind cheese. There are also plenty of gorgeous recipes that make the most of cheese and other dairy goods - as you'd hope, they involve such pleasures as dunking carbs into a pot of melty cheese; biting down on a delicate cheese wafer; or whipping up the best ever cheesecake. With an introduction by Hugh Fearnley-Whittingstall and plenty of helpful photographs, this book is the indispensable guide to crafting and enjoying cheese and other dairy products.

Here are nearly 100 recipes for such classic Polish favorites as "Beer Soup with Cream and Cottage Cheese," "Roast Beef Roll with Mushrooms," "Roast Pork with Caraway Polish Style," and "Old Polish Royal Mazurek." The recipes are interwoven with a briefly outlined history of Polish culinary customs. Short essays cover subjects like Polish hospitality, holiday traditions, even the exalted status of the mushroom. The recipes are traditional family fare.

Traditional Latvian cuisine relies upon staples such as dairy products, porridges, pork, potatoes, rye bread and cottage cheese. This book presents over 100 easy-to-follow recipes, all adapted for the North American kitchen, for classic Latvian dishes like piragi, dumplings, and potato pancakes, along with specialties like "Courland Sour Porridge," "Sauerkraut Soup," "Pike-Perch with Green Butter," and "Gooseberry Dessert." Among the chapters included are: Salads, Breads and Piragi, Soups and Porridges, Pancakes, Egg Dishes and Cheeses, Potatoes, Meat Dishes, Fish Dishes, Desserts, Drinks, and Holiday Foods. Interspersed throughout the recipes are Latvian folk songs (dainas), poetry, mythology, information about local customs and holidays, historical accounts, and photographs that will provide the reader with a unique perspective on Latvia's rich history and cultural traditions. Complete with dozens of b/w photographs.

Pancakes and waffles are a breakfast staple, but after a while they can fall a little flat. From Cappuccino Cakes to Cottage Cheese Cuties, this versatile little pocket-size cookbook contains dozens of options for these comfort food classics that the whole family will love!

Traditional Latvian cuisine relies upon staples such as dairy products, porridges, pork, potatoes, rye bread and cottage cheese. This book presents over 100 easy-to-follow recipes, all adapted for the North American kitchen, for classic Latvian dishes like piragi, dumplings, and potato pancakes, along with specialties like "Courland Sour Porridge," "Sauerkraut Soup," "Pike-Perch with Green Butter," and "Gooseberry Dessert." Among the chapters included are: Salads, Breads and Piragi, Soups and Porridges, Pancakes, Egg Dishes and Cheeses, Potatoes, Meat Dishes, Fish Dishes, Desserts, Drinks, and Holiday Foods. Interspersed throughout the recipes are Latvian folk songs (dainas), poetry, mythology, information about local customs and holidays, historical accounts, and photographs that will provide the reader with a unique perspective on Latvia's rich history and cultural traditions. Complete with dozens of b/w photographs.

Takes an illustrated look inside the cottage of the beloved children's book illustrator, Tasha Tudor, as she uses traditional tools and techniques to make a variety of nineteenth-century items, including candles, baskets, soap, cheese, and marionettes.

For topping French fries or cottage cheese, K rations or school lunches, ketchup has long been an American favorite. In Pure Ketchup, Andrew F. Smith chronicles American milestones in ketchup history, including colonial adaptations of popular British mushrooms, anchovy, and walnut ketchups, the rise of tomato-based ketchup, the proliferation of commercial bottling after the Civil War, debates over preservatives, the resurgence of homemade and designer varieties, and a recent challenge from salsa. He also includes 110 historical recipes.

This unique approach to slimming is based on a revolutionary concept—that of "Free Foods"—foods you eat in any quantities, whenever you're hungry. And they aren't just typical diet staples such as lettuce and low-fat cottage cheese. Free Foods include pasta, rice, lean meat, fish, poultry, and fresh fruit and vegetables. Recipes such as Farfalle and mixed bean salad, Mild and creamy chicken curry, Fragrant pilaff, and many more besides, can be eaten as Free Foods when you are Food Optimising. Gone are the days of feeling as though you are missing out!

A Washington Post Notable Fiction Book for 2011One of The Telegraph’s Best Fiction Books 2011Far from London’s crime and pollution, Hanmouth’s wealthier residents live in picturesque, heavily mortgaged cottages in the center of a town packed with artisanal cheese shops and antiques stores. They’re reminded of the town’s less desirable outskirts—with their grim, flimsy housing stock and chain stores—only when their neighbors have the presumption to claim also to live in Hanmouth. When an eight-year-old girl from the outer area goes missing, England’s eyes suddenly turn toward the sleepy town with a curiosity as piercing and unblinking as the closed-circuit security cameras that line Hanmouth’s idyllic streets. But somehow these cameras have missed the abduction of the girl, whose name is China. Is her blank-eyed hairdresser mother hiding her as part of a moneymaking hoax? Has she been abducted by one of the lurking perverts the townspeople imagine the cameras are protecting them from? Perhaps more cameras are needed?As it turns out, more than one resident of Hanmouth has a secret hidden behind closed doors. There’s Sam and Harry, the cheesemonger and aristocrat who lead the county’s gay orgies. The quiet husband of postcolonial theorist Miranda (everyone agrees she’s marvelous) keeps a male lover, while their daughter disembowels dolls she’s named Child Pornography and Slightly Jewish. Moral crusader John Calvin’s Neighborhood Watch has an unusual reason for holding its meetings in secret. And, of course, somewhere out there is the house where little China is hidden. With the dark hilarity and unflinching honesty of a modern-day Middlemarch, King of the Badgers demolishes the already fragile privacy of Hanmouth’s inhabitants. These characters, exquisitely drawn and rawly human, proclaim Philip Hensher’s status as an extraordinary chronicler of the domestic, and one of the world’s most dazzling and ambitious novelists.

A hilarious collection of photographs, illustrations, food ads, recipes, and culinary miscellany from classic American cookbooks of the 1940s, 1950s, and 1960s presents a horrible array of the "best of the worst" dishes from the period, including such treats as 7-Up Cottage Cheese Pancakes. 35,000 first printing.

A humorous tale of two mischievous mice that must be read out loud In a snug country cottage a fat little mouse Enjoyed, undisturbed, the whole range of the house; With plain food content, she would breakfast on cheese, She dined upon berries, and supped on green peas. When a simple country mouse who eats plain country food goes to feast with her friend in the big, busy town, you've got to keep an eye on them! Is that a mouse nibbling cakes in the dining room? Oh no! Do you see that hungry cat? Read this humorous tale of two mischievous mice out loud. Follow the trail of five green peas in every picture. Look for the berries throughout the book. Search carefully for the mice hidden in each scene.

For topping French fries or cottage cheese, K rations or school lunches, ketchup has long been an American favorite. In Pure Ketchup, Andrew F. Smith chronicles American milestones in ketchup history, including colonial adaptations of popular British mushroom, anchovy, and walnut ketchups, the rise of tomato-based ketchup, the proliferation of commercial bottling after the Civil War, debates about preservatives, the resurgence of homemade and designer varieties, and a recent challenge from salsa. In addition to the history of ketchup, the book also includes historical recipes.