Best Selling Books by Jean Anderson

In this classic work, born of the back-to-the-land movement, Jean Anderson teaches you how to enjoy the bounty of your own garden, farmer''s markets, and roadside stands--all year round. With Anderson at your side, you''ll learn which fruits and vegetables are best for canning, freezing, and pickling and, along the way, learn how to insure food safety. Best of all, you''ll find you''re having fun, saving money, and eating well. Jean Anderson''s Preserving Guide not only provides easy-to-follow directions for preserving whatever you grow but also dishes up more than 100 original recipes--for such tried-and-true classics as piccalilli and corn relish and more adventurous fare like caponata, frozen pasta sauce, and carrot marmalade. This step-by-step guidebook brings the expertise of a hands-on master to a whole new do-it-yourself generation of gardeners, cooks, and food lovers.

A collection of oven dishes both sweet and savory from a Southerner whose passion for them shows no sign of cooling No one knows Southern cooking quite like Jean Anderson. A long-time food editor and the author of such books as A Love Affair with Southern Cooking and Falling Off the Bone, her encyclopedic knowledge of Southern food makes her the perfect author for this delicious down-home collection. If it''s baked and it''s from the South, you''ll find it here.From a Southern Oven includes more than 150 recipes, both savory and sweet, classic and contemporary. You''ll find appetizers and snacks, main dishes, sides, breads, and desserts that showcase such beloved Southern staples as pork and rice, sweet potatoes and Vidalia onions, butter beans, and blackberries and peaches. From Oven-Barbecued Chicken to Shrimp and Artichoke Hearts au Gratin to Blueberry Pecan Crisp, this book has it all. Throughout, Anderson dishes up juicy bits of history and lore about the recipes, while luscious full-color photographs offer mouthwatering inspiration. Southern cuisine is more popular than ever and who better than award-winning Southern cookbook author Jean Anderson to introduce you to the real thing? More than 150 reach-across-the-menu recipes from every corner of the American South that cover the homespun and the haute, among them dozens of easy casseroles, crisps, and cobblers Jean Anderson, who''s won six best cookbook awards, is also the author of Falling Off the Bone, A Love Affair with Southern Cooking, and The New Doubleday Cookbook ` If you love Southern food in all its honest, soulful glory, this delectable collection of oven-baked goodness is an absolute must.

Mary Jean Anderson is one of California’s most successful businesswomen. As owner-president of Anderson Plumbing, Heating & Air, she oversees a company that has grown to $30 million in annual revenue as the company celebrates its fortieth anniversary. But numbers only tell part of the story. Anderson Plumbing, Heating & Air has been nationally recognized for their outstanding customer service, commitment to ethics, and generosity in the community. Mary Jean’s story is about a woman in the male-dominated industry of plumbing, heating, and air. It’s also about family, perseverance, and the American dream. Hers is a story all entrepreneurs—especially girls and women—will find inspirational. Laugh, cry, and be motivated as she takes you through her journeys in life and business. With her company motto “Nobody wows clients like we do!” you’ll be wowed by her courage and conviction. It is a book that will make you believe in overcoming adversity and dreams coming true.

While the country’s soldiers were fighting in World War II, the women who stayed behind were making their own courageous—and delicious—contributions. Across the nation, women learned to do jobs formerly held by men while their husbands and sons served overseas. But on top of the extra responsibilities, they were still expected to cook hearty meals, set an attractive table and appear perfectly coiffed for dinner. “In essence, women were asked to work harder and harder, and they rose to the challenge,” author Joanne Lamb Hayes writes in this fascinating book. Grandma’s Wartime Kitchen shows us how our mothers and grandmothers coped with shortages and strict rationing of meat, sugar, butter, cheese and canned foods—all without electric dishwaters and other appliances we take for granted today. Quotes and reminiscences reveal a wartime world where families scrimped, adapted recipes, and even foraged for food. Part cookbook, part fascinating history, this collection contains more than 150 classic recipes that have been updated for today’s kitchens, as well as plenty of anecdotes, advertisements and advice from the time. You’ll find: · Recipes for Monday Meatloaf, Victory Pudding, Mother’s Fried Chicken, Apple Dumplings and more. · The U.S. government’s food rules and ration books. · Substitutes for rationed sugar and the recipes they inspired. Social life during wartime, including Defense Parties and a Thanksgiving dinner made with only wartime commodities. Lovers of traditional American fare will also want to check out Joanne Lamb Hayes'' companion cookbook, Grandma''s Wartime Baking Book.

"A biography of English scientist and mathematician Isaac Newton"--Provided by publisher.

For the past ten years, Jean Anderson has been on a quest: to search out the most popular recipes of the 20th century and to chronicle 100 years of culinary change in America. The result is a rich and fascinating look at where we''ve been, at the recipes our mothers and grandmothers loved, and at how our own tastes have evolved. The more than 500 cherished recipes in these pages are mainstays of American home cooking, the recipes that have remained favorites year after year. For the smallest sampling: California dip . . . Buffalo chicken wings . . . vichyssoise . . . tuna-noodle casserole . . . Swiss steak . . . frosted meat loaf . . . tamale pie . . . corn dogs . . . lobster rolls . . . classic green bean bake . . . perfection salad . . . green goddess salad . . . frozen fruit salad . . . chiffon cake . . . brownies . . . chocolate chip cookies . . . chocolate decadence Beyond this collection is Jean''s exploration of the diversity of our nation''s cuisine and our adoption of such "foreign" dishes as pizza, gazpacho, lasagne, moussaka, and tarte tatin. Her painstakingly researched text includes extensive headnotes, thumbnail profiles of important people and products (from Fannie Farmer to James Beard and from electric refrigerators to the microwave), and a timeline of major 20th-century food firsts. In recording popular recipes that might have been lost, in setting them in richly detailed historical context, Jean Anderson has written her masterwork. The American Century Cookbook may well be the most important new cookbook of the decade; it is certainly the book America will love.

Jean Anderson''s new cookbook deliciously brings together two of her lifelong passions—great food and North Carolina pottery. Fans of both will celebrate. While always meant for one another, pottery and cooking are enjoying a new romance—many potters have introduced designs, glazes, and techniques that make pottery more versatile, while others continue making the traditional pie plates, casseroles, jugs, and mugs that made the state''s pottery famous. Potters now routinely tuck recipes into everything from stoneware angel-food cake pans to salt-glazed bean pots, and Anderson has selected a treasury of 76 favorite recipes contributed by the twenty-four gifted North Carolina potters featured in this book. Following an introduction to the North Carolina pottery traditions and general instructions for cooking in clay, Anderson sets off on three tours, pinpointed on maps, that wind through the state''s prime pottery regions—the Greater Triangle, Seagrove-Asheboro, and the Catawba Valley/Mountains. She profiles the featured potters, sharing their captivating backstories and favorite, fully tested recipes. How about trying Ben Owen''s persimmon pudding, Mark Hewitt''s South African beef bobotie, or Siglinda Scarpa''s Italian fruit tart, to name just a few of the dishes that span the South and the globe. Beautiful photographs of recipes in their clay vessels will urge you to dig in.

Two children are hurled into the future as a result of their hunt for three 12-foot stones missing from an ancient Scottish stone circle.

Carl Linnaeus developed the binomial system of nomenclature in order to classify all living things, a system which is still in use today. Margaret Anderson tells the story of one of the most important botanists who ever lived.

This is the amazing story of Violet Jean Anderson Gerber (known as Jean), which begins in the Great Depression and follows her life as a mother, missionary, and unwitting friend of infamous mother and son serial killers, Sante and Kenny Kimes. Born and raised in Soup Bone Holler, a poor section of Clinton, Indiana, Jean was the eighth of nine children in a poverty-stricken family. After studying for many years to earn a degree in Spanish from the University of Arizona, Jean raised a family, became a social worker, and suffered the pain of divorce. She became a soldier in the Salvation Army in her 50s, serving as a missionary in the Bahamas, Jamaica, Dominican Republic, Cuba, and Mexico. It was in the Bahamas where Jean met and became friends with Ken and Sante Kimes and their young son, Kenny. Jean''s story follows the family as Sante and Kenny descended from wealth and privilege into a life of lies, thievery, and the murder of at least three people. Jean herself was unsuccessfully used as a pawn in what was called "the crime of the decade" in the 1990s, the disappearance and murder of New York socialite Irene Silverman.

The public image of Alaska for those who live elsewhere tends to be bound up with the outdoors. But while that’s not necessarily false, it’s a far from complete picture. This collection of stories shows us what we’re missing: set in Alaska’s cities and suburbs, homes and back roads, cars and kitchens and bedrooms, it offers not tales of adventures, but quietly powerful psychological dramas, introspective explorations of the private triumphs and failures of personal life played out in an extraordinary place. Jean Anderson delicately balances the lyrical and the experimental to tell the stories of hardworking Alaskans—teachers, laborers, dental hygienists, artists—worrying over fairness and equity and meaning, falling in and out of love, and pondering elusive, long-dreamed-of goals. Powered by a rich empathy, Human Being Songs shows us life in Alaska as it’s actually lived today—its successes, failures, and moments of transcendent beauty.

Sixteen activities help teach about the world of old-growth forests.

More than a cookbook, this is the story of how a little girl, born in the South of Yankee parents, fell in love with southern cooking at the age of five. And a bite of brown sugar pie was all it took. "I shamelessly wangled supper invitations from my playmates," Anderson admits. "But I was on a voyage of discovery, and back then iron-skillet corn bread seemed more exotic than my mom''s Boston brown bread and yellow squash pudding more appealing than mashed parsnips." After college up north, Anderson worked in rural North Carolina as an assistant home demonstration agent, scarfing good country cooking seven days a week: crispy "battered" chicken, salt-rising bread, wild persimmon pudding, Jerusalem artichoke pickles, Japanese fruitcake. Later, as a New York City magazine editor, then a freelancer, Anderson covered the South, interviewing cooks and chefs, sampling local specialties, and scribbling notebooks full of recipes. Now, at long last, Anderson shares her lifelong exploration of the South''s culinary heritage and not only introduces the characters she met en route but also those men and women who helped shape America''s most distinctive regional cuisine—people like Thomas Jefferson, Mary Randolph, George Washington Carver, Eugenia Duke, and Colonel Harlan Sanders. Anderson gives us the backstories on such beloved Southern brands as Pepsi-Cola, Jack Daniel''s, Krispy Kreme doughnuts, MoonPies, Maxwell House coffee, White Lily flour, and Tabasco sauce. She builds a time line of important southern food firsts—from Ponce de León''s reconnaissance in the "Island of Florida" (1513) to the reactivation of George Washington''s still at Mount Vernon (2007). For those who don''t know a Chincoteague from a chinquapin, she adds a glossary of southern food terms and in a handy address book lists the best sources for stone-ground grits, country ham, sweet sorghum, boiled peanuts, and other hard-to-find southern foods. Recipes? There are two hundred classic and contemporary, plain and fancy, familiar and unfamiliar, many appearing here for the first time. Each recipe carries a headnote—to introduce the cook whence it came, occasionally to share snippets of lore or back-stairs gossip, and often to explain such colorful recipe names as Pine Bark Stew, Chicken Bog, and Surry County Sonker. Add them all up and what have you got? One lip-smackin'' southern feast! A Love Affair with Southern Cooking is the winner of the 2008 James Beard Foundation Book Award, in the Americana category.

More than 150 recipes for crisps, cobblers, custards, and creams by one of America’s most respected food writers It seems as if everything old is now new again with classic, home-style desserts like doughnuts and whoopie pies ever growing in popularity. And yet, there have been so few books on the topic of Jean Anderson’s latest, Crisps, Cobblers, Custards, and Creams. The renowned author and food writer uses her years of expertise to put together a collection of more than 150 attractive desserts that range from silky, rich puddings to hot, baked cobblers and are destined to become new family favorites. The varied assortment comes from cherished family recipes as well as those that Jean encountered while abroad. Some of the treats include Berry Patch Cobbler with Pecan Shortbread Crust, Dulce de Leche Pots de Crème, Chocolate Bread Pudding, Spicy Apple Brown Betty, and Old-Timey Tar Heel Banana Pudding. There is also a chapter solely devoted to accompaniment sauces. True to fashion, Jean Anderson’s recipes are meticulously tested and offer something for everyone’s tastes, any day of the year.

Using the latest innovations in supermarket convenience foods and a lifetime of experience as a great home cook, Anderson dishes up comforting pot pies and casseroles, main-dish salads, warming soups and stews, zesty pastas, and more--all as great to eat as they are quick to make! 275 recipes.

This issue of Otolaryngologic Clinics, guest edited by Drs. Jean Anderson Eloy and Michael Setzen, is devoted to the Contemporary Management of Frontal Sinusitis. Articles in this outstanding issue include: Overview of Frontal Sinus Management; Evaluation and Decision-Making in Patients with Frontal Sinusitis; Medical Management of Frontal Sinusitis; Surgical Anatomic Consideration in Frontal Sinus Surgery; Instrumentation in Frontal Sinus Surgery; Preventing and Managing Complications in Frontal Sinus Surgery; Frontal Sinus Balloon Dilation; Utility of Image-Guidance in Frontal Sinus Surgery; Standard Endoscopic Approaches in Frontal Sinus Surgery: Technical Pearls and Approach Selection; Modification of the Standard Frontal Sinus Endoscopic Approaches; Outcomes after Frontal Sinus Surgery: An Evidence-Based Review; Management of Frontal Sinus Cerebrospinal Fluid Leaks and Encephaloceles; Management of Frontal Sinus Tumors; and Open Frontal Sinus Surgery.

A comprehensive collection of muffin recipes from one of America''s most acclaimed food writers in a gifty, attractive package.

An extensive bilingual glossary explains, defines, and describes Portuguese food, wine, cooking, and restaurant terms. With notes for cooks and travelers on the language of Portuguese wine, food, and dining. Wine notes have been completely revised and updated. Color photographs of Portugal by the author.

Easy does it! That''s the mantra of today''s busy cook. And what could be easier than quick loaves -- no-fuss, no-muss starters, main dishes, sides, breads, and desserts? When it comes to quick loaves, it''s time to think outside the box. And that''s exactly what award-winning cookbook author Jean Anderson has done here. She offers up tips for trimming prep time, such as recipes for make-ahead bread, cake, herb, and spice mixes, as well as tricks for speedy cooking, such as making mini meatloaves in muffin pans. The 150 recipes include everything from exotic new quick loaves to familiar classics. On the savory side there''s Little Thai Turkey Loaves, Bobotie (a mildly curried South African lamb loaf), Quick-Mix Five-Ingredient Meatloaf, and Blonde Lasagna. For something sweet, try Frangelico Torte, Key Lime Mousse, or Shenandoah Blackberry Cake with Browned Butter Frosting. Ever the teacher, Anderson shows you how to cook on fast-forward without dirtying every pan in the kitchen. Indeed, many of her recipes require one bowl, one measuring cup, and one loaf pan. Talk about easy!

The twins are now in their eighties. They were separated from both parents at ten months of age and were nurtured by their mother three thousand miles away in her hospital bed. Both have done the same to many people as a nurse and a teacher. We hope this book encourages readers to nurture from afar, caused by illness, military, prison, divorce, or any other of many causes of separation.

The complete guide to the modern kitchen that swept the R.T. French Tastemaster Awards, now updated and revised to reflect America''s new nutritional awareness and the trend toward healthier cooking. B & W illustrations throughout

This issue of Otolaryngologic Clinics, guest edited by Drs. Jean Anderson Eloy, James K. Liu, and Michael Setzen, is devoted to Sinonasal and Ventral Skull Base Malignancies. Articles in this outstanding issue include: Overview of Sinonasal and Ventral Skull Base Malignancy Management; Evaluation of Patients with Sinonasal and Ventral Skull Base Malignancies; Anatomical Consideration in Sinonasal and Ventral Skull Base Malignancy Surgery; Staging of Sinonasal and Ventral Skull Base Malignancies; Endoscopic Resection of Sinonasal and Ventral Skull Base Malignancies; Transfacial and Craniofacial Approaches for Resection of Sinonasal and Ventral Skull Base Malignancies; Endoscopic Resection of Pterygopalatine Fossa and Infratemporal Fossa Malignancies; Endoscopic Resection of Clival Malignancies; Combined Endoscopic and open Approaches in the Management of Sinonasal and Ventral Skull Base Malignancies; Management of Orbital Involvement in Sinonasal and Ventral Skull Base Malignancies; Management of Cavernous Sinus Involvement in Sinonasal and Ventral Skull Base Malignancies; The Role of Robotic Surgery in the Management of Sinonasal and Ventral Skull Base Malignancies; Management of Skull Base Defects after Surgical Resection of Sinonasal and Ventral Skull Base Malignancies; The role of Radiation Therapy in the Management of Sinonasal and Ventral Skull Base Malignancies; The Role of Chemotherapy in the Management of Sinonasal and Ventral Skull Base Malignancies; The Role of Targeted Therapy in the Management of Sinonasal and Ventral Skull Base Malignancies; The Making of a Skull Base Team and the Value of Multidisciplinary Approach in the Management of Sinonasal and Ventral Skull Base Malignancies; Outcomes of Sinonasal and Ventral Skull Base Malignancy Management; and Population-Based Results in the Management of Sinonasal and Ventral Skull Base Malignancies.

This remarkable manual encompasses the author''s 30 years of experience and unique perspectives teaching endoscopic sinonasal surgery to residents and fellows. It also reflects a wealth of surgical pearls from rhinology and endoscopic skull base surgery experts on how to safely navigate through the nose, sinuses, orbit, and skull base. Following a stepwise approach designed to mirror a resident''s progression in the cadaver lab, this user-friendly manual includes the most pertinent information on instrumentation, anteroposterior approaches, and postero-anterior approaches. Starting with the philosophy and history of sinus surgery, the reader is introduced to basic anatomical and surgical concepts - progressing to complete sphenoethmoidectomy and frontal sinusotomy. Subsequent chapters delineate advanced dissection techniques including dacryocystorhinostomy, orbital decompression, anterior skull base resection, infratemporal fossa approach, nasopharyngectomy, and skull base repair techniques utilizing grafts and local/regional flaps. Complementary external approaches to the frontal and maxillary sinuses are also illustrated. Key Features Videos available online. Exquisitely detailed full-color diagrams sequentially illustrate the appearance of the surgical cavity before and after resection, reinforcing the stepwise progression. Key concepts expertly elucidated through extensive illustrations, endoscopic views, and CT/MRI scans. Easy-to-follow anatomical landmarks pinpoint safe surgical sinus entry zones, respective of paranasal sinuses and mucociliary pathways. Minimally invasive approaches to restore sinus ventilation and normal nasal functioning, as well as orbital and skull base procedures and approaches described in depth. This visually-rich manual is ideal for residents in otolaryngology-head and neck surgery, as well as rhinology and endoscopic skull base fellows. It will also benefit otolaryngologists, ophthalmologists, and neurosurgeons who wish to brush up on specific endoscopic dissection techniques relative to their individual practice needs.

A comprehensive, no-nonsense guide to foods, nutrients, additives, preservatives, pollutants and everything else we eat and drink.

In 1951, when Jean Anderson was diagnosed with tuberculosis, she was only thirteen years old. At a time when for most girls the possibilities of life are opening up, Jean was separated from her friends, taken from her home and confined in a sanatorium. Here, in spite of new so-called wonder drugs and innovative treatment techniques, the battle against TB was often lost. Many of the friendships Jean made were to end in death, and it was to be four years before her own life-saving operation and her return home. Jean believes she learned more from her time in Law Hospital than she has ever learned since. Now, looking back over those years in Law Hospital, she explains how in spite of everything she will always be grateful to the staff and fellow patients who taught her so much.