A collection of essays, poems, plays and stories (1980-2004) by Jack Cook. The Owego years. The story of a forty year old anti-war activist, who settles down in upstate New York, with wife and child, and responds, as his muse allows, to domestic joys and international woes--a microcosm of our reeling plant--in the unending effort to unite humankind, in the aftermath of over a century of wars, and while embroiled in still another. Jack Cook was born in Brooklyn, NY, in 1940 and was educated at King's College and Cornell University. He has taught in grade and high school, college, university, and in prison. In 1968 he was convicted of Refusal of Induction and sentenced to three years in Federal Prison. After two years, he was released by order of the Supreme Court. He is the author of Rags of Time: A Season in Prison (Beacon, 1972); The Face of Falsehood (Anthoenson, 1986); and Bowery Blues: A Tribute to Dorothy Day (Xlibris, 2001). He currently lives with his family in upstate New York.
Introduction: the author affirms that the germ of this work was Dorothy Days direction to get his pieces collected. Dedicatory poem O For A Voice by William Blake A Tribute to Dorothy Day from authors Prologue, Rags of Time: A Season in Prison Jim Wilson Gets Three Years, December 1966: reports on the trip to Newark, NJ, with Dorothy Day and Pat Rusk to witness one of the first draft card burners sentencing. The Fast and the Waters, March, 1967: the story of a two-week fast by Catholic Workers at the National Shrine in Washington, DC. Chrystie Street, May 1967: Describes the daily routine of workers in their various settings at the Chrystie Street House of Hospitality. Rangers Riot, Strikers Suffer, Chavez: We Will Endure, June, 1967: reports on a melon strike in Rio Grande City, Texas; the strike-breaking activities of Texas Rangers, Chavezs intervention. The Powerless Blacks On Long Island, July 1967: reports on unorganized farm workers and conditions in labor camps on potato farms. Chrystie Street, July 1967: Living with violence during Summer of Riots. Men of the Fields on the Pavements of New York, September 1967: reports on visit of California farm workers to the Worker, their base as they organize Hunts Point Market. Delano: The City and the Strikers, November 1967: report on Chavezs community and headquarters, Forty Acres, in Delano, CA. Chrystie Street, November 1967:reports on FBI agents infiltration of our soup line. Chrystie Street, December 1967: Story of Mama, an aged neighbor and daily guest of our house, her disappearance, and our discovery of her. A Man and a Vision, December 1967: reports on one of the volunteer laborers at Forty Acres, Emil Flackner, a plasterer. Chrystie Street, January 1968: describes Death and the Christmas season at the House. A Response to the Resistance, January 1968: a speech by author at the Eastern Conference for Non-Cooperation with Selective Service, October 30, 1966 Chrystie Street, March 1968: report on Bowery men. Chrystie Street, April 1968: on the assassination of Martin Luther King. Chrystie Street, June 1968: a letter about the House to Jim Wilson, CW editor, in prison at Allenwood Prison Farm. Miller and Kelly Jailed, July, 1968: Miller was the first to burn his draft card, Kelly was a beautiful soul. Che and the Revolutionary experience, July-August 1968: a discussion of Ches Diary in terms of aspects of a revolutionary way of life. 36 East First Street, September 1968: a report on the move to the new House, new volunteers, the authors arrest and indictment. 36 East First Street, November 1968: facing winter in the new House on the Bowery. Cogley and the Relevance of Radicalism, November 1968: a response to an article critical of the CW by a former Catholic Worker. 36 East First Street, December 1968: Letter to Dan Kelly at Allenwood Prison Farm. Jailed Editors Write, February 1969: Letter from author to House from Federal House of Detention in New York City. Three Prison Poems, May, 1969: Ways of Doing Time, To My Wife, and Prayer. Post-Prison Poems, February 1971: Soup line Revisited, In Deerfield, Massachusetts. John Dunn Hunter: Victim and Measure, September 1973: A review of Richard Drinnons White Savage: The Case of John Dunn Hunter, and in response to Wounded Knee II. The Monument, June-July 1983: a report on a visit to the Vietnam Memorial. The Face of Falsehood, March 1987: excerpt from my 1986 work, a literary study of Melville and Hawthorne. A History of Abandonment, June-July 1991: an article in response to the Iraqi War. In Defense of a Generation of Objectors, 1997: a response to a military mans criticism of those who refused to fight in Vietnam. An Open Letter to the Catholic Worker, 1998: a defense of Dorothy Day in response to Cardinal OConners effort to pursue canonization of her as the pat
The Parables chronicle the life and death of a castle society strangled into a coma by a terminal case of Bureaucratitus, hardening of the hallways. A young squire, Thomas à Bucket, and his liege lord, Sir Lancelot, join the mêlée, joust with revolutionary zeal, but still cannot unhorse such stalwart practitioners of palatine politics as the Prince of the Piles, Lord Bellicose or the Parchment Patrollers (paper pushers of the first order). In the end, the nobles are led by the Wise Men, Smoke and Mirrors, into the sad Diaspora Bureaucrati. This book will help you avoid the same fate.
The Complete Rags of Time: A Season in Prison (Parts 1 and 2) publishes for the first time all the prison narrative I wrote in the six-month period (January 1971–June 1971) after my release from Federal Prison in November 1970. Rags of Time: A Season in Prison (Beacon, 1972) was only part 1 of the narrative. It was published because it was complete in itself, and Beacon wanted it out as quickly as possible. Beacon had just published, in book form for the first time, The Pentagon Papers, and desired, I think, a more human face to put on their antiwar efforts. I think too they hoped I would promote both books on tour. I disappointed them in that effort. I was not ready for a book tour and would not participate in such a venture. The manuscript has gathered dust over the decades, for at the time, I held out hope that Beacon would publish it. But in the pre-Watergate days, when Rags was published, mainstream reviewers would not pick it up. It did receive some positive reviews in alternative press venues, had a wide library circulation, here and in Canada, and was taught in college and university courses on both coasts. Before I too turn to dust, I feel it necessary, not only to complete the record, but to complete the story of my friends, fellow prisoners of war, who took their stand against the war to prison. Now, for all the victims of our war without end, NSA surveillance, the fascist Homeland Security apparatus, and the unconscionable strip searches of the rights and bodies of old and young, I feel the need to throw yet another book to the barricade.
“In the past 20 years there have been huge movements in the way we British think about produce. As someone is involved in that conversation I have seen it change and now, more than ever, the produce that is available to the keen home cook has increased in variety and quality immensely. What this means is that the home cook is now faced with the fantastic situation of being able to source the produce needed to make great food all year round. It is important that this movement progresses, and that if we choose to source our meat, fish and other major ingredients from Britain, why not have fun with world food concepts?” In this beautiful new book, Jack Stein combines his culinary experience from working in restaurants around the world and his passion for British produce to create 100 dishes to enchant and entice home cooks. From dishes such as chilli crab (using the very finest Cornish crab) and Szechuan-style duck to monkfish satay and buttermilk fried chicken, the recipes featured are all easy to follow and simple to make, bringing the taste of exotic holidays to our own kitchen tables. Stunning photography complements these delightful recipes, ensuring this is a book you will cook from time and time again.
“I Do To Know...” is an original cookbook that is intended for use by the beginning or novice cook. It is unique in it’s approach to the everyday concept of cooking. There are no (or very few) recipes that pronounce how much of each ingredient to use. The author believes that (other than baking) this is unnecessary since we all have our own individual taste preferences, and as he says in the book, “...I was amazed at how inadequate recipes were with respect to my own taste preferences.” To learn to cook from this book will truly help people to become independent in the kitchen....and have lots of fun doing it.
A Year in 120 Recipes is the follow-up cookbook from the No 1 bestseller Jack Monroe. Jack Monroe's tasty and resourceful recipes from her well-loved blog have propelled her into the spotlight during the past year. Her first cookbook, A Girl Called Jack, was an immediate success, and confirmed her reputation as an energetic new culinary talent. In A Year in 120 Recipes, Jack gives us a full year of inspiring new recipes. Making the most of seasonal produce, yet with her trademark budget approach, Jack's second cookbook is just as creative and fresh as her first. With 120 recipes in full-colour photography, these include a substantial Baba Gosht, Burned Brown Sugar Meringues, Lazarus Pesto, and a moreish Peanut Butter Bread. Whether you're cooking for a summertime party, or a warming weekday meal, A Year in 120 Recipes gives us affordable recipes for every occasion. Jack was awarded the 2013 Fortnum and Mason Judges' Choice Award for the impact that her blog, A Girl Called Jack, has had. She is now a well-known campaigner against hunger and poverty in the UK, a journalist and weekly recipe columnist for the Guardian.
Everyone has a story to tell that only they know—their life story. This is my life story, a story of overcoming difficult, seemingly-impossible challenges, a love story, a story of victory, where victory seemed but just a dream. You will feel my pain as well as my joy as you read of the life of a small-town boy who grows up into the world where hate, greed, and sorrow are present everywhere . . . All these and more are defeated by the love of a wife, three children, their children, and their children’s children.
Winner of the OFM Best Food Personality Readers' Award, 2018. A Sunday Times bestseller. Simple and affordable, Tin Can Cook strips away the blinding glamour and elitism of many cookbooks and takes it back to the basics: making great-tasting food with ordinary ingredients. Food writer and anti-poverty campaigner Jack Monroe brings together seventy-five recipes that you can rustle up from tinned and dried ingredients. Beautifully designed with accompanying quirky hand-drawn illustrations, this book is for you if you’ve struggled to make a dish because the recipe calls for an exotic ingredient you’ve never heard of. Jack does away with the effort; all her dishes are exciting and new, but you won’t have to look further than your local supermarket to make them. Jack's recipes include Red Lentil and Mandarin Curry, Catalan Fish Stew, Pina Colada Toast and many more delicious and creative ideas. 'An exuberant rebuttal to the idea that good food must be expensive, farm-fresh and unprocessed.' - Great British Bake Off's Ruby Tandoh 'At a time when good food can often be seen as rather elitist or exclusive, Jack has done an excellent job to create recipes which are simple, straightforward and delicious.' - Felicity Spector
Presents 248 international vegetarian recipes from a wide variety of countries and culinary traditions, from Pan-Glazed Tofu with Thai Red Curry Sauce to Penne with Pan-Roasted Garlic.
Ever have food fantasies in a truly international vein—an appetizer of feta cheese and roasted pepper spread, an entrée of spinach ravioli and steaming coq au vin, with a side of bulghur wheat and parsley salad, topped, finally, with a dish of cool gelato di crema (vanilla ice cream) and chocolate souffle for dessert. Well, fulfilling food fantasies that read like the menu in the UN cafeteria is now entirely possible. With Cooking All Around the World All-in-One For Dummies, you’ll be introduced to the cooking styles and recipes from eight of the world’s most respected cuisines, experiencing, in the comfort of your own kitchen, the fabulous variety of foods, flavors, and cultures that have made the world go round for centuries. With a roster of cooking pros and all-star chefs, including Mary Sue Milliken, Susan Feniger and Martin Yan, Cooking All Around the World All-in-One For Dummies includes some of the most popular recipes from Mexican, Italian, French, Greek and Middle Eastern, Indian, Chinese, Japanese, and Thai cuisines, revealing the cooking secrets that have made these recipes so winning and, in some cases, such a snap. Inside, you’ll find: The essential ingredients and tools of the trade common to each cuisine The basic cooking techniques specific to each cuisine How to think like an Italian or Chinese chef What the inside of a French, Greek and Middle Eastern, and Japanese kitchen really looks like And once you become familiar with the new world of spices and ingredients, you’ll be whipping up tasty, new exotic dishes in no time! Page after page will bring you quickly up to speed on how to make each part of the menu—from appetizers, entrées, to desserts—a sparkling success: Starters, snacks, and sides—including Gazpacho, Tuscan Bread Salad, Leeks in Vinaigrette, Falafel, Spring Rolls, Miso Soup, Chicken Satays with Peanut Sauce The main event—including Chipotle Glazed Chicken, Lasagna, Cauliflower au Gratin, Lamb Kebabs, Grilled Tandoori Chicken, Braised Fish Hunan Style, Shrimp and Veggie Tempura Sweet endings—including Mexican Bread Pudding, Biscotti, Chocolate Souffle, Yogurt Cake, Mango Ice Cream, Green Tea Ice Cream, Coconut Custard with Glazed Bananas With over 300 delicious recipes, a summary cheat sheet of need-to-know info, black-and-white how-to illustrations, and humorous cartoons, this down-to-earth guide will having you whipping up dishes from every part of the globe. Whether it’s using a wok or tandoori oven, with Cooking All Around the World All-in-One For Dummies every meal promises to be an adventure, spoken in the international language of good food.
The fresh vegetable sections in most supermarkets, farmers' markets, and gourmet groceries are overflowing with an amazing range of produce, both familiar and exotic. Consumers are tempted by kale and kohlrabi, taro and tomatillos, bok choy and burdock, along with all the familiar choices. Now acclaimed cookbook author and food writer Jack Bishop offers a comprehensive A-to-Z guide to this bounty of produce, complete with selection tips, preparation instructions, and hundreds of recipes for more than sixty-six commonly available vegetables. With Bishop's expert advice, you'll learn how to coax the very best flavor from every vegetable, whether it's a carrot, cauliflower, or cardoon. Wondering how and when to buy the sweetest green beans? Bishop suggests buying at the height of summer, and selecting beans that are crisp and slim (older, thicker beans will be mealy and bland). Confused about how to cook the spring's first sorrel? Bishop offers such unique and delicious dishes as Sorrel and Potato Soup and Sorrel Frittata. These recipes -- like all 350 in the book -- are clear and uncomplicated, ensuring success for even the novice cook. So whether you are looking for a salad or side dish, a vibrant main course, or simply great mashed potatoes, you are sure to find it in this essential kitchen companion. We all know that vegetables are the key to healthful eating -- now it's time to discover how great they can taste, each and every day!
Popcorn Favorites: Everything You Want to Know about Popcorn and More by John (Jack) Podojil Trafford Publishing reviewed by J.A. Garcia “May all of your days and nights resemble popping corn, Bright, cheerful and full of wonderful mouth-watering flavor.” An author of motivational books and proponent of education, Podojil combines his love of popcorn with his passion for inspiring children to learn in this volume that is both informative and entertaining. Podojil begins by providing readers with basic facts about this salty snack, briefly exploring the various types of kernels as well as the science behind what makes this particular type of corn pop. The chapters that follow provide greater detail on the history of popcorn, several mechanical innovations that forever changed the way popcorn is made, and a wealth of Native American folklore surrounding this tasty and versatile treat. Readers will also find information on surprising attractions devoted entirely to popcorn as well as fun popcorn trivia. After providing this rich foundation of popcorn knowledge, Podojil goes on to describe practical applications for the classroom by including detailed lessons and activities for a variety of subjects and age groups. Finally, this unique popcorn guide reveals various recipes for not only the familiar varieties of candied popcorn or savory flavorings, but several unexpected culinary treats as well, such as “Popcorn Soup” and “Popcorn Diner Meatloaf.” This multifaceted popcorn guide is useful for not only popcorn aficionados, but parents, educators, and home cooks alike. Intuitively laid out, this volume provides a wealth of knowledge on the history, science, economics, and culture surrounding this popular treat. And perhaps best of all, popcorns lovers will be happy to find over eighty easy-to-follow, diverse recipes that are sure to please the most discerning popcorn fan.
100 simple, budge and basic-ingredient recipes from the bestselling and award-winning food writer and anti-poverty campaigner behind TIN CAN COOK 'A terrific resource for anyone trying to cook nutritious and tasty food on a tight budget' Sunday Times ______ Learn how to utilise cupboard staples and fresh ingredients in this accessible collection of low-budget, delicious family recipes. When Jack found herself with a shopping budget of just £10 a week to feed herself and her young son, she addressed the situation with immense resourcefulness and creativity by embracing her local supermarket's 'basics' range. She created recipe after recipe of delicious, simple and upbeat meals that were outrageously cheap, including: · Vegetable Masala Curry for 30p a portion · Jam Sponge reminiscent of school days for 23p a portion · Onion Pasta with Parsley and Red Wine - an easy way to get some veg in you · Carrot, Cumin and Kidney Bean Soup - tasty protein-packed goodness In A Girl Called Jack, learn how to save money on your weekly shop whilst being less wasteful and creating inexpensive, tasty food. ______ Praise for Jack Monroe: 'Jack's recipes have come like a breath of fresh air in the cookery world' NIGEL SLATER 'A terrific resource for anyone trying to cook nutritious and tasty food on a tight budget' Sunday Times 'A plain-speaking, practical austerity cooking guide - healthy, tasty and varied' Guardian 'A powerful new voice in British food' Observer 'Packed with inexpensive, delicious ideas to feed a family for less' Woman and Home
The Complete Rags of Time: A Season in Prison (Parts 1 and 2) publishes for the first time all the prison narrative I wrote in the six-month period (January 1971 June 1971) after my release from Federal Prison in November 1970. Rags of Time: A Season in Prison (Beacon, 1972) was only part 1 of the narrative. It was published because it was complete in itself, and Beacon wanted it out as quickly as possible. Beacon had just published, in book form for the first time, The Pentagon Papers, and desired, I think, a more human face to put on their antiwar efforts. I think too they hoped I would promote both books on tour. I disappointed them in that effort. I was not ready for a book tour and would not participate in such a venture. The manuscript has gathered dust over the decades, for at the time, I held out hope that Beacon would publish it. But in the pre-Watergate days, when Rags was published, mainstream reviewers would not pick it up. It did receive some positive reviews in alternative press venues, had a wide library circulation, here and in Canada, and was taught in college and university courses on both coasts. Before I too turn to dust, I feel it necessary, not only to complete the record, but to complete the story of my friends, fellow prisoners of war, who took their stand against the war to prison. Now, for all the victims of our war without end, NSA surveillance, the fascist Homeland Security apparatus, and the unconscionable strip searches of the rights and bodies of old and young, I feel the need to throw yet another book to the barricade.
This uniquely accessible collection draws together the best vegetarian recipes of Italy-350 in all. 'Pasta and pizza may be Italy's most eye-catching exports, but it is the country's varied and sensible use of vegetables that provides the best inspiration for American cooks,' writes Jack Bishop. 'Asparagus spears coated with a little olive oil and roasted to intensify their flavor; thick slices of country bread grilled over an open fire and topped with diced tomatoes and shredded basil from the garden; or a fragrant stew with fennel and peas-Italians enjoy these dishes because of what they do contain, not what they don't.' Many of the recipes were gathered by Bishop during extensive travels throughout Italy. Some are family favorites, adapted from those of his Italian grandmother. All deliver perfect results with a minimum of effort. Serving suggestions for each recipe make planning vegetarian meals easy.
Thank you for visiting our website. Would you like to provide feedback on how we could improve your experience?
This site does not use any third party cookies with one exception — it uses cookies from Google to deliver its services and to analyze traffic.Learn More.