Found 81 Sour Cream Glasses Products.
Among today's favorite glass collectibles are the decorative containers that once held sour cream. From the late 1940s through the early 1990s sour cream was marketed in glasses having pry-off tops. After removing the lid and consuming the contents, one had a lovely, decorative tumbler to use and enjoy for free. This successful packaging strategy has left a remarkable array of glassware that is durable, colorful, and highly collectible. Here is the historical information, along with a value guide presented in an easy-to-use format complete with check-off boxes to easily maintain a collection. Barabara E. Mauzy again presents a useful, useable book that dealers and collectors alike will find to be an invaluable tool. If you enjoy kitchen collectibles this book belongs in your library.
Few things are as satisfying as a sweet snack that's mouthwateringly moist. So skip the cookie jar and head for the cake keeper. In Cake Keeper Cakes, Lauren Chattman, the author of Dessert Express, presents simple and delicious recipes that stand up to everyday eating. Made from only the most wholesome ingredients, Lauren's heavenly creations include Espresso-Hazelnut Bundt Cake, Banana and Bittersweet Chocolate Cake, Citrus Pound Cake, Raspberry Yellow Cake Squares, and Mississippi Mud Cake. Designed with the busy baker in mind, this intoxicating cookbook shows how to make long-lasting cakes like mom used to, in a lot less time.
No opinions, no explanations, no asides, footnotes, editorializing, or proselytizing. And all in a plain white cover with large black type. With over one million copies in print, 14,000 Things to Be Happy About is the mesmerizing bestseller that celebrates all the little things that make life worth living. Any random page is an instant pick-me-up, and reading it is as irresistible as popcorn: • new babies • a well-crafted chair • having a sense of your own space • a real person answering the phone • peninsulas • leaves snuggled around the foundations of old country houses • staying home on New Year’s Eve Now revised and updated, with 1,500 new entries—the feel of the fur in Ugg boots, a favorite television program caught on TiVo—14,000 Things to Be Happy About is a panacea for a new time and a new generation, an antidote to the all-too-many things we might be unhappy about. Adding to the pleasure are 125 joyous and jewel-like illustrations from Pierre Le-Tan.
Feed Me Bubbe is all about taking you into Bubbe's kitchen. Based upon the popular online and televised kosher cooking show seen all over the world this book includes all of Bubbe's classic recipes, insights, and stories that are sure to touch the heart. Her voice and wisdom come across each page through a format that makes cooking fun and comfortable for any skill level. Discover Bubbe's favorite Yiddish songs and create menus that will be sure to please any palate. This is a must purchase for any fan of Feed Me Bubbe and anyone interested in experiencing the feelings, memories, and tastes of being a part of Bubbe's kitchen. So pull up a chair, sit down, have some chicken soup, and as Bubbe says at the end of every episode "Ess gezunterhait!" Eat in good health.
Just because you have diabetes doesn't mean you can't enjoy life, eat well, and live healthy! Tell Me What to Eat If I Have Diabetes begins with a detailed, but non-technical overview of diabetes, specifically Type II diabetes. Elaine clearly presents the latest medical findings on what causes diabetes, available treatments, and the dietary implications of this disease. This revised edition of Tell Me What to Eat If I Have Diabetes includes: * How to use an individualized carbohydrate budget. * Practical tips to lower dangerous blood lipids. * Quick guide to understanding and using the glycemic index and glycemic load. * Revolutionary fiber tips (because you can't talk about carbohydrates, Type II diabetes, and great health without factoring in fiber). * A list of new foods that may actually help people with Type II diabetes. * Everything you need to know about alternative sweeteners. What's new in this edition? * An updated section on trans-fatty acids and how to be a "trans-fat" detective. * A new section on smart snacking. * The 10 food steps to freedom. * The latest research and findings on diet and Type II diabetes. * The key steps that have been particularly successful for weight loss in people with Type II diabetes. Tell Me What to Eat If I Have Diabetes includes dozens of healthful, practical, mouth-watering recipes, plus supermarket and restaurant advice. The recipes all include familiar, easy-to-find ingredients, and involve minimal preparation time.
Praise for The Recipe Writer's HandbookRevised and Expanded"Barbara Ostmann and Jane Baker are experienced food editors who know their stuff. To achieve success, a recipe must be written with impeccable accuracy and unambiguous clarity. The Recipe Writer's Handbook achieves both objectives in full measure."-Irena Chalmers, author and professional food writing lecturer at The Culinary Institute of America"The First Edition of The Recipe Writer's Handbook was a terrific resource, and this revised edition is downright indispensable. It is full of answers to questions about recipe style and substance. Ostmann and Baker have cooked up a delicious addition to any serious food writer's desk."-Mitchell Davis, Director of Publications, The James Beard Foundation"Writing recipes is a tricky business, and anyone who wants to do so successfully should have this book. The tables, glossaries, and charts alone are worth the price, not tomention the authors' generous helpings of good, sound advice."-John Willoughby, coauthor, Thrill of the Grill and How to Cook Meat"The Recipe Writer's Handbook is indispensable in the range and depth of information it offers both the novice and seasoned culinary writer. It contains everything you need to know-all beautifully organized and presented in a handy, easy-to-use format. Ostmann and Baker are masters of their trade!"-Paula Lambert, President of the International Association of Culinary Professionals, founder of the Mozzarella Company, and author of The Cheese Lover's Cookbook and GuideFirst Edition Nominated for Best Food Book, 1999 World Media Food Awards
Arthur Schwartz knows how Jewish food warms the heart and delights the soul, whether it's talking about it, shopping for it, cooking it, or, above all, eating it. JEWISH HOME COOKING presents authentic yet contemporary versions of traditional Ashkenazi foods-rugulach, matzoh brei, challah, brisket, and even challenging classics like kreplach (dumplings) and gefilte fish-that are approachable to make and revelatory to eat. Chapters on appetizers, soups, dairy (meatless) and meat entrees, Passover meals, breads, and desserts are filled with lore about individual dishes and the people who nurtured them in America. Light-filled food and location photographs of delis, butcher shops, and specialty grocery stores paint a vibrant picture of America's touchstone Jewish food culture. Stories, culinary history, and nearly 100 recipes for Jewish home cooking from the heart of American Jewish culture, New York City. Written by one of the country's foremost experts on traditional and contemporary Jewish food, cooking, and culinary culture. Schwartz won the 2005 IACP Cookbook of the Year.Reviews & AwardsJames Beard Foundation Cookbook Award Finalist: American Category IACP International Association of Culinary Professionals Cookbook Awards, American Category Finalist "Jewish Home Cooking helps make sense of the beautiful chaos, with a deep and affectionate examination of New York's Jewish food culture, refracted through the Ins of what he calls the Yiddish-American experience."—New York Times Book Review Summer Reading issue, cookbook roundup“Schwartz breathes life into Yiddish cooking traditions now missing from most cities' main streets as well as many Jewish tables. His colorful stories are so distinctive and charming that even someone who has never heard Schwartz's radio show or seen him on TV will feel his warm personaality and love for food radiating from the page . . . Cooks and readers from Schwartz's generation and earlier, who know firsthand what he's talking about, will appreciate this delightful new book for the world it evokes as much as for the recipes.”—Publishers Weekly
Potlucks and picnics, dinner parties and church socials, fundraisers, toasts to the teacher, reunions, cookouts—it's the busy age of shared meals, which means with every invitation comes the question: " What can I bring?" Anne Byrn, an inspired cook, problem solver, and bestselling author of The Cake Mix Doctor cookbook and other books with over 2.6 million copies in print, knows exactly how to answer the question. Cutting through menu block—a condition familiar to everyone who cooks—here are over 200 delicious suggestions for crowd-pleasing food that’s designed to travel. There are finger foods, canapes, and "trios"—Trio of Marinated Goat Cheese, Asian Summer Rolls with a Trio of Sauces, Trio of Pastry-Wrapped Camemberts. 25 surprising salads: White Corn Salad with Fresh Thyme, Asparagus and Grilled Peppers with Asian Soy Dressing. Main dishes for a party, from Southern-Style Pulled Pork to Creamy White Bean and Spinach Lasagne. Desserts (of course, 25 of them), and a full chapter of loaves and other gifts from the kitchen, including Chocolate Sour Cherry Bread and Sun-Cooked Peach Preserves. Each recipe comes with Tote Notes (how best to transport the dish), Big Batch (how to multiply the dish), and When You Arrive (how to put the finishing touches on the dish). Plus there are "Grab & Gos"—super-quick recipes—for each section, etiquette tips for working in someone else's kitchen, and a "Notes" area for each recipe, to jot down tips and log in when you made the dish and for what occasion, so you don't repeat yourself.
The thrilling cold war masterwork by the Nobel Prize winner, published in full for the first time Moscow, Christmas Eve, 1949.The Soviet secret police intercept a call made to the American embassy by a Russian diplomat who promises to deliver secrets about the nascent Soviet Atomic Bomb program. On that same day, a brilliant mathematician is locked away inside a Moscow prison that houses the country's brightest minds. He and his fellow prisoners are charged with using their abilities to sleuth out the caller's identity, and they must choose whether to aid Joseph Stalin's repressive state—or refuse and accept transfer to the Siberian Gulag camps . . . and almost certain death. First written between 1955 and 1958, In the First Circle is Solzhenitsyn's fiction masterpiece. In order to pass through Soviet censors, many essential scenes—including nine full chapters—were cut or altered before it was published in a hastily translated English edition in 1968. Now with the help of the author's most trusted translator, Harry T. Willetts, here for the first time is the complete, definitive English edition of Solzhenitsyn's powerful and magnificent classic.
Martha Stewart shares her ideas for delectable finger foods to serve at 13 different parties. Includes 150 original recipes, tips on sophisticated presentation, and nearly 200 glorious full-color photographs. 175 full-color photographs.
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