Bread And Dreams

“A lovely book.” raved Anne Rivers Siddons about Mina, Jonatha Ceely’s luminous debut novel. “Suspenseful…evocative…meticulously researched,” praised the Boston Globe. Now Ceely returns to the tumultuous mid-nineteenth- century landscape and the world of an unforgettable Irish girl named Mina Pigot. Appealing to mind, sense, and emotion, Bread and Dreams is a sumptuous novel of love and food, loss, hunger, and hope. In 1848, a time when sail was giving way to the swift power of steam, Mina boards the sailing ship Victoria, headed for a new life in America. Orphaned and alone, under the protection of her friend Mr. Serle, Mina is, like the Victoria, at the mercy of the winds of fate. But what awaits both Mina and her protector in New York is a world rich with opportunity and danger. As Mr. Serle, a master chef, finds work in a bustling hotel, Mina tries the life of a salesgirl and then joins the downstairs kitchen of a wealthy family, where she soon proves her exquisite touch with food. But mysteries swirl all around the Westervelt home, and soon they engulf Mina too. As she tries to navigate the shoals and eddies of hidden affairs and powerful secrets, and as her feelings for the mysterious Mr. Serle subtly begin to shift, a remarkable series of events begins to unfold. For Mina, an extraordinary adventure begins, one that will take her far away from New York—and bring a sudden, surprising change of heart…and an unexpected gift of love and responsibility. From the gaslit streets of old New York to the cargo-crowded waterways of the Erie Canal, from one man fighting a personal battle of faith, duty, and desire to another scarred in body and soul by was, Bread and Dreams is filled with marvelously drawn characters and vivid images. And in the keenly observant, steadfast Mina Pigot we are given a narrator to treasure—and a brilliant guide into the heart and soul of America. PRAISE FOR JONATHA CEELY’S FIRST NOVEL MINA “Jonatha Ceely has caught perfectly the beauty, cruelty, and the very essence of one England about to transmute into another. A lovely book.”—Anne Rivers Siddons, author of Islands “Suspenseful…evocative…vivid.”—Boston Globe “Captures the period perfectly with vivid description and minute historical detail.”—Booklist “Absorbing and suspenseful…filled with vivid and surprising characters struggling to find their way amid the social turmoil of the time.” —Lauren Belfer, author of City of Light “The hardships of poverty and displacement are tempered with hope, determination and the will to survive in this well-researched debut historical novel. Ceely’s prose is graceful…and fans of the genre will appreciate [her] light touch and historical consistency. —Publishers Weekly

Piero Camporesi is one of the most original and exciting cultural historians in Europe today. In this remarkable book he examines the imaginative world of poor and ordinary people in pre-industrial Europe, exploring their everyday preoccupations, fears and fantasies. Camporesi develops the startling claim that many people in early modern Europe lived in a state of almost permanent hallucination, drugged by their hunger or by bread adulterated with hallucinogenic herbs. The use of opiate products, administered even to children and infants, was widespread and was linked to a popular mythology in which herbalists and exorcists were important cultural figures. Through a careful reconstruction of the everyday imaginative life of peasants, beggars and the poor, Camporesi presents a vivid and disconcerting image of early modern Europe as a vast laboratory of dreams. Bread of Dreams is a rich and engaging book which provides a fresh insight into the everyday life and attitudes of people in pre-industrial Europe. Camporesi's vision is breathtaking and his work will be much discussed among social and cultural historians. This edition includes a Preface by Roy Porter, Professor of the History of Medicine at the Wellcome Institute for the History of Medicine.

“By turns funny, tragic, astute, and enlightening, [Dreams of Bread and Fire] is an engrossing coming-of-age tale.” —Library Journal, starred review Half Jewish, half Armenian Ani is desperately in love with a New England boy with a trust fund as big as his appetites, and the farthest thing possible from the Old World accents and superstitions that filled her childhood home. But after leaving for a year in Paris, she receives a letter from him ending their relationship. Embarking on a series of romantic misadventures, Ani soon reconnects with a childhood friend. Elusive and intriguing, Van Ardavanian is preoccupied with the Armenian heritage they share and provides Ani with a new connection to her identity—even as she begins to suspect that he has a secret, and dangerous, identity himself. The dark shadows of history surrounding Van propel Ani into a profound and passionate series of journeys: a quest for a long-dead father, a search for the clues of a nearly forgotten genocide, and a love threatened by a quietly gathering storm of murder and retribution. “Kricorian does for young women what James Joyce did for middle-aged men: She allows us to scramble safely amid the debris of new love, rejection, sex and identity.” —Susan Salter Reynolds, Los Angeles Times Book Review

Subterranean Press proudly presents a major new collection by one of the brightest stars in the literary firmament. Catherynne M. Valente, the New York Times bestselling author of The Girl Who Circumnavigated Fairyland in a Ship of Her Own Making and other acclaimed novels, now brings readers a treasure trove of stories and poems in The Bread We Eat in Dreams. In the Locus Award-winning novelette "White Lines on a Green Field," an old story plays out against a high school backdrop as Coyote is quarterback and king for a season. A girl named Mallow embarks on an adventure of memorable and magical politicks in "The Girl Who Ruled Fairyland For a Little While." The award-winning, tour de force novella "Silently and Very Fast" is an ancient epic set in a far-flung future, the intimate autobiography of an evolving A.I. And in the title story, the history of a New England town and that of an outcast demon are irrevocably linked. The twenty-six pieces collected here explore an extraordinary breadth of styles and genres, as Valente presents readers with something fresh and evocative on every page. From noir to Native American myth, from folklore to the final frontier, each tale showcases Valente's eloquence and originality.

With praise from Dorie Greenspan, Jim Lahey, and David Lebovitz, the definitive bread-baking book for a new generation. But this book isn’t just about baking bread-- it’s about what to do with the slices and heels and nubs from those many loaves you’ll bake. Alexandra Stafford grew up eating her mother’s peasant bread at nearly every meal—the recipe for which was a closely-guarded family secret. When her blog, Alexandra’s Kitchen, began to grow in popularity, readers started asking how to make the bread they’d heard so much about; the bread they had seen peeking into photos. Finally, Alexandra’s mother relented, and the recipe went up on the internet. It has since inspired many who had deemed bread-baking an impossibility to give it a try, and their results have exceeded expectations. The secret is in its simplicity: the no-knead dough comes together in fewer than five minutes, rises in an hour, and after a second short rise, bakes in buttered bowls. After you master the famous peasant bread, you’ll work your way through its many variations, both in flavor (Cornmeal, Jalapeno, and Jack; Three Seed) and form (Cranberry Walnut Dinner Rolls; Cinnamon Sugar Monkey Bread). You’ll enjoy bread’s usual utilities with Food Cart Grilled Cheese and the Summer Tartine with Burrata and Avocado, but then you’ll discover its true versatility when you use it to sop up Mussels with Shallot and White Wine or juicy Roast Chicken Legs. Finally, you’ll find ways to savor every last bite, from Panzanella Salad Three Ways to Roasted Tomato Soup to No-Bake Chocolate-Coconut Cookies. Bread, Toast, Crumbs is a 2018 nominee for The IACP Julia Child First Book Award, and Alexandra's Kitchen was a finalist for the Saveur Blog Awards Most Inspired Weeknight Dinners 2016

The Tassajara Bread Book has been a favorite among renowned chefs and novice bakers alike for more than thirty years. In this deluxe edition, the same gentle, clear instructions and wonderful recipes are presented in a new paperback format with an updated interior design and full-color photos of the breads. Deborah Madison, author of Vegetarian Cooking for Everyone, says, "This little book has long been a guide for those who want to bake but don’t know where to begin, as well as for those who want to go beyond and discover not just recipes, but bread making itself."

An exuberant and magical tale of an Armenian woman that encompasses her vivid life experiences through comic interactions and battles that she wages in her new country--with a domineering mother in-law, a tradition-bound husband, Americanized children, and the man she secretly loves.

Best-selling cookbook New World Sourdough offers an inviting, nontraditional approach to baking delicious, inventive sourdough breads at home. Learn how to make a sourdough starter, basic breads, as well as other innovative baked goods from start to finish with Bryan Ford, Instagram star (@artisanbryan) and host of The Artisan’s Kitchen on Chip and Joanna Gaines’ Magnolia Network. With less emphasis on perfecting crumb structure or obsessive temperature monitoring, Bryan focuses on the tips and techniques he’s developed in his own practice, inspired by his Honduran roots and New Orleans upbringing, to ensure your success and a good return on your time and effort. Bryan’s recipes include step-by-step instructions and photographs of all of the mixing, shaping, and baking techniques you’ll need to know, with special attention paid to developing flavor as well as your own instincts. New World Sourdough offers practical, accessible techniques and enticing, creative recipes you’ll want to return to again and again, like: Pan de Coco Ciabatta Pretzel Buns Challah Focaccia Pizza dough Cuban Muffins Pita Bread Flour Tortillas Queen Cake Straightforward and unintimidating, New World Sourdough will get you started with your starter and then inspire you to keep experimenting and expanding your repertoire.