Books with author Ann Chandonnet

After the birthday party on Mrs. Atkins' lawn, a little girl in a purple kuspuk recounts her adventures there to her mother, who sinks slowly down into her chair as the delights unfold in rhyme. Truly everything was fine (depending on your point of view) until that elephant arrived. This illustrated romp through the perils of peppermint pie, leaky garden hoses, compost heaps and large numbers of young birthday guests stimulates the imagination and tweaks the funnybone. Chandonnet, poet and author of historical fiction and cookbooks, has teamed up with watercolorist Fiedler to get right into the exuberant spirit of a rollicking good time. Preschool and up.

Ann Chandonnet brings us a rollicking history of gold rush food complete with hearty recipes ranging from sourdough flapjacks to stewed porcupine. From miners meals and home remedies to holiday fare, beverages, and housekeeping, Gold Rush Grub follows the trail of stampeders from Sutter's Mill in California to Alaska and the Klondike.The first food history of its kind, Gold Rush Grub presents a panoramic view of an exciting period in American history. The grub that stampeders ate was affected by everything from arctic weather to Pacific Coast agriculture and Midwest meat packing. For those who struck it rich, there were oysters, ice cream, and cognac. The less fortunate had to make due with beans and nettle soup.Readers with an adventurous palate can experiment with recipes for scalloped grayling and caribou scrapple. Those who prefer to leave the porcupines and bears in peace will enjoy the engaging prose and historic photographs. Gold Rush

Ann Chandonnet brings us a rollicking history of gold rush food complete with hearty recipes ranging from sourdough flapjacks to stewed porcupine. From miners meals and home remedies to holiday fare, beverages, and housekeeping, Gold Rush Grub follows the trail of stampeders from Sutter's Mill in California to Alaska and the Klondike.The first food history of its kind, Gold Rush Grub presents a panoramic view of an exciting period in American history. The grub that stampeders ate was affected by everything from arctic weather to Pacific Coast agriculture and Midwest meat packing. For those who struck it rich, there were oysters, ice cream, and cognac. The less fortunate had to make due with beans and nettle soup.Readers with an adventurous palate can experiment with recipes for scalloped grayling and caribou scrapple. Those who prefer to leave the porcupines and bears in peace will enjoy the engaging prose and historic photographs. Gold Rush Grub will appeal to general readers, cookbook aficionados, and anyone who loves a good meal and a great story."There's a heavy dose of gold rush history here, which sets it a cut above your normal recipe-oriented cookbook." The Midwest Book Review "[A] fascinating new culinary history of gold miners in California, Alaska and the Klondike."Northwest PalateChandonnet ably demonstrates how the cuisine high and low of the western gold rushes fits into America's culinary mainstream. A unique look at the last great adventure.Bruce Merrell, Alaska Bibliographer, Anchorage Municipal Libraries

Over the course of the past two hundred years, only one United States territory has experienced foreign occupation: Alaska. Available for the first time in paperback, Alaska at War brings readers face to face with the North Pacific front in World War II. Wide-ranging essays cover the war as seen by Alaskan eyes, including the Japanese invasion of the Attu and Kiska islands, the effects of the war on Aleutian Islanders, and the American campaign to recover occupied territory. Whether you’re a historian or a novice student interested in this pivotal period of American history, Alaska at War provides fascinating insight into the background, history, and cultural impact of war on the Alaskan homefront.