Trilogy of A-Z Cookbooks
By Fred Brengelman, Russ Leavenworth, and Frances Levine
Trilogy of A-Z Cookbooks
By Fred Brengelman, Russ Leavenworth, and Frances Levine
Soups from A to Z
By Frances Levine
Cover Illustrations: Margo Pocock
Photograph by Chris Felver
Making soup is an effective way to stretch your budget. A hearty, filling soup can be a whole meal complete with meat, vegetables and carbohydrates. The ingredients in most soups are inexpensive and accessible. Try the award winning soup, Hangover Soup - sure winner every time.
About the Author...
Frances Levine was born in Hampton, Iowa, in 1927 and grew up in various towns and cities in that state. She received BA and MA degrees from the University of Iowa in Iowa City. She is married to the poet, Philip Levine, and together they have lived, traveled and/or worked in a number of American cities and in several countries in Europe, Africa and Australia. They have three sons, all married with children, and they all eat soup.
Salads from A to Z
By Frances Levine
Cover Illustrations: Margo Pocock
Photograph by Chris Felver
In this collection of over 50 salads you'll find old favorites and in some cases variations of old favorites, as well as recipes that will introduce you to new possibilities. Some are appetizers and some are intended as main courses. Sausage and pepper salad is a must.
Puddings from A to Z
By Fred Brengelman and Russ Leavenworth
Cover Illustrations by Margo Pocock
Puddings are the comfort food par excellence. There are not only dessert puddings, but many main course puddings are included in this book. Bread puddings are a terrific way to use up all that leftover bread. This book will be an inspiration for cooks. Chocolate bread pudding will wow your family and friends.
About Fred Brengelman...
I was born on an isolated Nebraska farm in 1928, just in time to feel the effects of both the Great Depression and the Great Drought (or drouth, as we called it). At best it was a land of bitterly cold winters, blistering summers, and unending wind. During the drought, it was also dusty and brown. But it was never so dry that a vegetable garden would not grow or the cows fail to find pasture, so while we lacked the most ordinary urban comforts we had sumptuous meals. My mother loved to cook and did so brilliantly, using mostly produce from the farm. What we never lacked were milk, cream, and eggs, so our desserts (and we had them four times a day) were often puddings, containing plenty of eggs and served with heavy cream. My special favorite was chocolate bread pudding, something I have made and collected recipes for for many years. (It never dawned on me at the time that such a dish was mainly a way of making sure no stale bread went to waste.) I also loved custards, cream puddings, sago and tapioca puddings and, when berries were in season, rod grod (red pudding), a reminder of our Danish origins.I have since lived in six states and three foreign countries and visited many more, sampling the regional delicacies, always including pudding, as it turns out, has infinite variety, and I find myself inventing recipes as I go along. For me puddings are the comfort food par excellence, the food that I assuaged whatever sense of deprivation I may have felt as a child. Perhaps you enjoy them as much as I do.
About Russ Leavenworth...
I was born in a Chicago suburb in 1919. I graduated from high school there in 1938 and entered Hanover College, Hanover, Indiana, where I met my future wife, Ann. In 1942, while still a student, I was drafted into the army, ultimately serving as a company officer in the armored infantry in the European Theater. When the war was over, Ann and I were married. After completing our degrees at Hanover we attended graduate school at the University of Colorado in Boulder, where we both received our Ph.D.s. I taught at Texas A&M, Trinity University, and from 1956 until my retirement in 1979, at California State University, Fresno. Ann and I raised three children.
It was from Ann that I learned about nutritional balance. As a cook, my mother went to any length to obtain the best ingredients - hard leaf lard, Guernsey milk, fine bread. Her meals were delicious but lethal. Ann loved to entertain, and perfected the art of baking. She made a study of various kinds of puddings, particularly as party desserts. Her work has been the inspiration for my part of this book.