Franklin Barbecue

Franklin Barbecue
Author: Aaron Franklin,Jordan Mackay
Publsiher: Ten Speed Press
Total Pages: 224
Release: 2015-04-07
ISBN: 1607747219
Category: Cooking
Language: EN, FR, DE, ES & NL

Franklin Barbecue Book Excerpt:

NEW YORK TIMES BESTSELLER • A complete meat and brisket-cooking education from the country's most celebrated pitmaster and owner of the wildly popular Austin restaurant Franklin Barbecue. When Aaron Franklin and his wife, Stacy, opened up a small barbecue trailer on the side of an Austin, Texas, interstate in 2009, they had no idea what they’d gotten themselves into. Today, Franklin Barbecue has grown into the most popular, critically lauded, and obsessed-over barbecue joint in the country (if not the world)—and Franklin is the winner of every major barbecue award there is. In this much-anticipated debut, Franklin and coauthor Jordan Mackay unlock the secrets behind truly great barbecue, and share years’ worth of hard-won knowledge. Franklin Barbecue is a definitive resource for the backyard pitmaster, with chapters dedicated to building or customizing your own smoker; finding and curing the right wood; creating and tending perfect fires; sourcing top-quality meat; and of course, cooking mind-blowing, ridiculously delicious barbecue, better than you ever thought possible.

The Franklin Barbecue Collection Two Book Bundle

The Franklin Barbecue Collection  Two Book Bundle
Author: Aaron Franklin,Jordan Mackay
Publsiher: Ten Speed Press
Total Pages: 448
Release: 2020-04-28
ISBN: 198485920X
Category: Cooking
Language: EN, FR, DE, ES & NL

The Franklin Barbecue Collection Two Book Bundle Book Excerpt:

From brisket to steak, here’s everything you need to know about meat. This convenient ebook bundle from the revered pitmaster and New York Times bestselling author behind Austin's Franklin Barbecue features his already iconic books Franklin Barbecue and Franklin Steak. From America's foremost barbecue authority and bestselling author Aaron Franklin comes this collection of two essential books for anyone interested in cooking meat to perfection. Franklin and James Beard Award-winning coauthor Jordan Mackay unlock the secrets behind truly great barbecue and mind-blowing steak, sharing years' worth of hard-won knowledge. Franklin Barbecue: This bestselling book is the definitive resource for the backyard pitmaster, with chapters dedicated to building or customizing your own smoker; finding and curing the right wood; creating and tending perfect fires; sourcing top-quality meat; and, of course, cooking mind-blowing, ridiculously delicious barbecue. Franklin Steak: This indispensable guide is the be-all, end-all to cooking the perfect steak, buying top-notch beef, seasoning to perfection, and finding or building the ideal cooking vessel. For any meat lover, backyard grill master, or fan of Franklin's fun yet authoritative approach, this book is a must-have.

Barbecue

Barbecue
Author: Robert F. Moss
Publsiher: University Alabama Press
Total Pages: 344
Release: 2020
ISBN: 0817320652
Category: Cooking
Language: EN, FR, DE, ES & NL

Barbecue Book Excerpt:

"A revised and expanded second edition of the definitive history of an iconic American food, barbecue, from its historical origins to the present"--

Historic Austin Restaurants

Historic Austin Restaurants
Author: Melanie Haupt
Publsiher: Arcadia Publishing
Total Pages: 144
Release: 2013-10-08
ISBN: 1625845782
Category: Cooking
Language: EN, FR, DE, ES & NL

Historic Austin Restaurants Book Excerpt:

Austin has staked its claim as the seat of innovative culinary movements, and its food culture mirrors the transformations taking place across the city. The evolution of the east side is reflected in joints like Franklin Barbecue, while landmarks like Scholz Garten, the oldest restaurant in the capital, testify to the contributions of the town's college presence and a healthy German influence. Joe's Bakery isn't just one of the town's most beloved Tex-Mex spots; it's the place where the real wheeling and dealing in Texas politics happens. Food writer Melanie Haupt samples Austin's iconic restaurants and the rich heritage that produced them.

Franklin Steak

Franklin Steak
Author: Aaron Franklin,Jordan Mackay
Publsiher: Ten Speed Press
Total Pages: 224
Release: 2019-04-09
ISBN: 0399580972
Category: Cooking
Language: EN, FR, DE, ES & NL

Franklin Steak Book Excerpt:

The be-all, end-all guide to cooking the perfect steak—from buying top-notch beef, seasoning to perfection, and finding or building the ideal cooking vessel—from the James Beard Award–winning team behind the New York Times bestseller Franklin Barbecue. “This book will have you salivating by the end of the introduction.”—Nick Offerman Aaron Franklin may be the reigning king of brisket, but in his off-time, what he really loves to cook and eat at home is steak. And it’s no surprise that his steak is perfect, every time—he is a fire whisperer, after all, and as good at grilling beef as he is at smoking it. In Franklin Steak, Aaron and coauthor Jordan Mackay go deeper into the art and science of cooking steak than anyone has gone before. Want the real story behind grass-fed cattle? Or to talk confidently with your butcher about cuts and marbling? Interested in setting up your own dry-aging fridge at home? Want to know which grill Aaron swears by? Looking for some tricks on building an amazing all-wood fire? Curious about which steak cuts work well in a pan indoors? Franklin Steak has you covered. For any meat lover, backyard grill master, or fan of Franklin's fun yet authoritative approach, this book is a must-have.

Texas on the Table

Texas on the Table
Author: Terry Thompson-Anderson,Sandy Wilson
Publsiher: University of Texas Press
Total Pages: 464
Release: 2014-10-15
ISBN: 0292744099
Category: Cooking
Language: EN, FR, DE, ES & NL

Texas on the Table Book Excerpt:

With a bounty of locally grown meats and produce, artisanal cheeses, and a flourishing wine culture, it's a luscious time to be cooking in Texas. From restaurant chefs to home cooks, Texans are going to local dairies, orchards, farmers' markets, ranches, vineyards, and seafood sellers to buy the very freshest ingredients, whether we're cooking traditional favorites or the latest haute cuisine. We've discovered that Texas terroir—our rich variety of climates and soils, as well as our diverse ethnic cultures—creates a unique "taste of place" that gives Texas food a flavor all its own. Written by one of Texas's leading cookbook authors, Terry Thompson-Anderson, Texas on the Table presents 150 new and classic recipes, along with stories of the people—farmers, ranchers, shrimpers, cheesemakers, winemakers, and chefs—who inspired so many of them and who are changing the taste of Texas food. The recipes span the full range from finger foods and first courses to soups and breads, salads, seafood, chicken, meat (including wild game), sides and vegetarian dishes, and sweets. Some of the recipes come from the state's most renowned chefs, and all are user-friendly for home cooks. Finally, the authors and winemakers tell which recipes they turn to when opening their favorite wines. This delicious compilation of recipes and stories of the people behind them, illustrated with Sandy Wilson's beautiful photographs, makes Texas on the Table the must-have cookbook for everyone who relishes the flavors of the Lone Star State.

The Joy of Eating A Guide to Food in Modern Pop Culture

The Joy of Eating  A Guide to Food in Modern Pop Culture
Author: Jane K. Glenn
Publsiher: ABC-CLIO
Total Pages: 404
Release: 2021-11-30
ISBN: 1440862109
Category: Social Science
Language: EN, FR, DE, ES & NL

The Joy of Eating A Guide to Food in Modern Pop Culture Book Excerpt:

In 1961, Julia Child introduced the American public to an entirely new, joy-infused approach to cooking and eating food. In doing so, she set in motion a food renaissance that is still in full bloom today. Over the last six decades, food has become an increasingly more diverse, prominent, and joyful point of cultural interest. The Joy of Eating discusses in detail the current golden age of food in contemporary American popular culture. Entries explore the proliferation of food-themed television shows, documentaries, and networks; the booming popularity of celebrity chefs; unusual, exotic, decadent, creative, and even mundane food trends; and cultural celebrations of food, such as in festivals and music. The volume provides depth and academic gravity by tying each entry into broader themes and larger contexts (in relation to a food-themed reality show, for example, discussing the show's popularity in direct relation to a significant economic event), providing a brief history behind popular foods and types of cuisines and tracing the evolution of our understanding of diet and nutrition, among other explications.

Texas Eats

Texas Eats
Author: Robb Walsh
Publsiher: Ten Speed Press
Total Pages: 304
Release: 2012-03-06
ISBN: 160774113X
Category: Cooking
Language: EN, FR, DE, ES & NL

Texas Eats Book Excerpt:

Who says cooking is for homebodies? Veteran Texas food writer Robb Walsh served as a judge at a chuck wagon cook-off, worked as a deckhand on a shrimp boat, and went mayhaw-picking in the Big Thicket. As he drove the length and breadth of the state, Walsh sought out the best in barbecue, burgers, kolaches, and tacos; scoured museums, libraries, and public archives; and unearthed vintage photos, culinary stories, and nearly-forgotten dishes. Then he headed home to Houston to test the recipes he’d collected back in his own kitchen. The result is Texas Eats: The New Lone Star Heritage Cookbook, a colorful and deeply personal blend of history, anecdotes, and recipes from all over the Lone Star State. In Texas Eats, Walsh covers the standards, from chicken-fried steak to cheese enchiladas to barbecued brisket. He also makes stops in East Texas, for some good old-fashioned soul food; the Hill Country, for German- and Czech-influenced favorites; the Panhandle, for traditional cowboy cooking; and the Gulf Coast, for timeless seafood dishes and lost classics like pickled shrimp. Texas Eats even covers recent trends, like Viet-Texan fusion and Pakistani fajitas. And yes, there are recipes for those beloved-but-obscure gems: King Ranch casserole, parisa, and barbecued crabs. With more than 200 recipes and stunning food photography, Texas Eats brings the richness of Texas food history vibrantly to life and serves up a hearty helping of real Texas flavor.

Burn the Ice

Burn the Ice
Author: Kevin Alexander
Publsiher: Penguin
Total Pages: 384
Release: 2019-07-09
ISBN: 0525558039
Category: Social Science
Language: EN, FR, DE, ES & NL

Burn the Ice Book Excerpt:

"Inspiring"—Danny Meyer, CEO, Union Square Hospitality Group; Founder, Shake Shack; and author, Setting the Table James Beard Award-winning food journalist Kevin Alexander traces an exhilarating golden age in American dining Over the past decade, Kevin Alexander saw American dining turned on its head. Starting in 2006, the food world underwent a transformation as the established gatekeepers of American culinary creativity in New York City and the Bay Area were forced to contend with Portland, Oregon. Its new, no-holds-barred, casual fine-dining style became a template for other cities, and a culinary revolution swept across America. Traditional ramen shops opened in Oklahoma City. Craft cocktail speakeasies appeared in Boise. Poke bowls sprung up in Omaha. Entire neighborhoods, like Williamsburg in Brooklyn, and cities like Austin, were suddenly unrecognizable to long-term residents, their names becoming shorthand for the so-called hipster movement. At the same time, new media companies such as Eater and Serious Eats launched to chronicle and cater to this developing scene, transforming nascent star chefs into proper celebrities. Emerging culinary television hosts like Anthony Bourdain inspired a generation to use food as the lens for different cultures. It seemed, for a moment, like a glorious belle epoque of eating and drinking in America. And then it was over. To tell this story, Alexander journeys through the travails and triumphs of a number of key chefs, bartenders, and activists, as well as restaurants and neighborhoods whose fortunes were made during this veritable gold rush--including Gabriel Rucker, an originator of the 2006 Portland restaurant scene; Tom Colicchio of Gramercy Tavern and Top Chef fame; as well as hugely influential figures, such as André Prince Jeffries of Prince's Hot Chicken Shack in Nashville; and Carolina barbecue pitmaster Rodney Scott. He writes with rare energy, telling a distinctly American story, at once timeless and cutting-edge, about unbridled creativity and ravenous ambition. To "burn the ice" means to melt down whatever remains in a kitchen's ice machine at the end of the night. Or, at the bar, to melt the ice if someone has broken a glass in the well. It is both an end and a beginning. It is the firsthand story of a revolution in how Americans eat and drink.

Texas Q

Texas Q
Author: Cheryl Jamison
Publsiher: Harvard Common Press
Total Pages: 192
Release: 2020-04-14
ISBN: 1558329714
Category: Cooking
Language: EN, FR, DE, ES & NL

Texas Q Book Excerpt:

For bodacious, bragging-rights barbecue that's easy to master in your backyard smoker, look to Texas! Among the proud barbecue traditions in the United States, from the Carolinas to Memphis to Kansas City—whether spelled barbecue, barbeque, bar-b-q, BBQ, or just Q—none is prouder, more deeply flavored, or rich in tradition than Texas Q. Texas barbecue is best known for beef; and beef brisket in particular, the signature dish that has been celebrated over the years by such legends as Taylor's Louie Mueller and Houston's Jim Goode, as well as by modern-day wunderkind Aaron Franklin in Austin. Cheryl Alters Jamison, co-author with her late husband Bill of the definitive Texas Home Cooking and the original bible for backyard smoke-cooking, Smoke & Spice, knows her brisket backwards and forwards and offers several delectable recipes in this exciting book. Cheryl also knows that there's more to Texas barbecue than brisket. Among the more than 100 recipes in these pages you will find loads of ideas for other cuts of beef, as well as for chicken, pork, lamb, fish and other seafood, and vegetables,each infused—via rubs and mops and sauces and spices—with robust, distinctive Texas flavors. Here, too, you will find stunning preparations from outside the Anglo-American beef-and-brisket tradition, from the oft-overlooked Mexican-American, African-American, Eastern European immigrant, and Asian immigrant barbecue styles created by the people who make modern Texas so diverse and fascinating. For blue ribbon brisket and a whole lot more, this is a barbecue book you will use, and use again, for years.

Food Americana

Food Americana
Author: David Page
Publsiher: Mango Media Inc.
Total Pages: 214
Release: 2021-05-04
ISBN: 1642505870
Category: Antiques & Collectibles
Language: EN, FR, DE, ES & NL

Food Americana Book Excerpt:

Whet Your Appetites for A Fascinating History of American Food "Terrific food journalism. Page uncovers the untold backstories of American food. A great read." —George Stephanopoulos, Good Morning America, This Week and ABC News’ Chief Anchor #1 New Release in History Humor David Page changed the world of food television by creating, developing, and executive-producing the groundbreaking show Diners, Drive-Ins and Dives. Now from the two-time Emmy winner David Page comes the book Food Americana, an entertaining mix of food culture, pop culture, nostalgia, and everything new on the American plate. The remarkable history of American food. What is American cuisine? What national menu do we share? What dishes have we chosen, how did they become “American,” and how are they likely to evolve from here? David Page answers all these questions and more. Food Americana is engaging, insightful, and often humorous. The inside story of how Americans have formed a national cuisine from a world of flavors. Sushi, pizza, tacos, bagels, barbecue, dim sum―even fried chicken, burgers, ice cream, and many more―were born elsewhere and transformed into a unique American cuisine. Food Americana is a riveting ride into every aspect of what we eat and why. From a lobster boat off the coast of Maine to the Memphis in May barbecue competition. From the century-old Russ & Daughters lox and bagels shop in lower Manhattan to the Buffalo Chicken Wing Festival. From a thousand-dollar Chinese meal in San Francisco to birria tacos from a food truck in South Philly. Meet incredibly engaging characters and legends including: • The owner of a great sushi bar in an Oklahoma gas station • The New Englander introducing Utah to lobster rolls • Alice Waters • Daniel Boulud • Jerry Greenfield of Ben & Jerry’s • Mel Brooks If you enjoyed captivating food history books like A History of the World in 6 Glasses, On Food and Cooking, or the classic Salt by Mark Kurlansky, you’ll love Food Americana.

Road Sides

Road Sides
Author: Emily Wallace
Publsiher: University of Texas Press
Total Pages: 193
Release: 2019-10-01
ISBN: 1477319344
Category: Travel
Language: EN, FR, DE, ES & NL

Road Sides Book Excerpt:

An illustrated glovebox essential, Road Sides explores the fundamentals of a well-fed road trip through the American South, from A to Z. There are detours and destinations, accompanied by detailed histories and more than one hundred original illustrations that document how we get where we’re going and what to eat and do along the way.Learn the backstory of food-shaped buildings, including the folks behind Hills of Snow, a giant snow cone stand in Smithfield, North Carolina, that resembles the icy treats it sells. Find out how kudzu was used to support a burgeoning highway system, and get to know Edith Edwards—the self-proclaimed Kudzu Queen—who turns the obnoxious vine into delicious teas and jellies. Discover the roots of kitschy roadside attractions, and have lunch with the state-employed mermaids of Weeki Wachee Springs in Florida.Road Sides is for everyone—the driver in search of supper or superlatives (the biggest, best, and even worst), the person who cannot resist a local plaque or snack and pulls over for every historical marker and road stand, and the kid who just wants to gawk at a peach-shaped water tower.

A Manual for Preaching

A Manual for Preaching
Author: Abraham Kuruvilla
Publsiher: Baker Academic
Total Pages: 336
Release: 2019-10-15
ISBN: 1493419749
Category: Religion
Language: EN, FR, DE, ES & NL

A Manual for Preaching Book Excerpt:

Abraham Kuruvilla's A Vision for Preaching offered an integrated biblical and theological vision for preaching. A Manual for Preaching addresses the practical (and perennial) issue of how to move from the biblical text to an effective sermon. The author, a well-respected teacher of preachers, shows how to discern the text's theological meaning and let that meaning shape the development of the sermon. Clearly written and illustrated with Old Testament and New Testament examples, the book helps preachers negotiate larger swaths of Scripture and includes two annotated sermon manuscripts from Kuruvilla.

Show Your Work

Show Your Work
Author: Austin Kleon
Publsiher: Hachette UK
Total Pages: 207
Release: 2014-03-06
ISBN: 0761181369
Category: Self-Help
Language: EN, FR, DE, ES & NL

Show Your Work Book Excerpt:

In his New York Times bestseller Steal Like an Artist, Austin Kleon showed readers how to unlock their creativity by “stealing” from the community of other movers and shakers. Now, in an even more forward-thinking and necessary book, he shows how to take that critical next step on a creative journey—getting known. Show Your Work! is about why generosity trumps genius. It’s about getting findable, about using the network instead of wasting time “networking.” It’s not self-promotion, it’s self-discovery—let others into your process, then let them steal from you. Filled with illustrations, quotes, stories, and examples, Show Your Work! offers ten transformative rules for being open, generous, brave, productive. In chapters such as You Don’t Have to Be a Genius; Share Something Small Every Day; and Stick Around, Kleon creates a user’s manual for embracing the communal nature of creativity— what he calls the “ecology of talent.” From broader life lessons about work (you can’t find your voice if you don’t use it) to the etiquette of sharing—and the dangers of oversharing—to the practicalities of Internet life (build a good domain name; give credit when credit is due), it’s an inspiring manifesto for succeeding as any kind of artist or entrepreneur in the digital age.

Rocking Fatherhood

Rocking Fatherhood
Author: Chris Kornelis
Publsiher: Hachette UK
Total Pages: 272
Release: 2016-05-03
ISBN: 0738218782
Category: Family & Relationships
Language: EN, FR, DE, ES & NL

Rocking Fatherhood Book Excerpt:

Let me guess: your Facebook page is littered with baby studies and you're hearing "Having a baby changes everything" more often than "Having a baby is pure joy." The sad fact is that pregnancy has been turned into a cataclysmic medical emergency and parenthood's become an obstacle course of optimization. Music journalist Chris Kornelis has no patience for any of it. He didn't know the first thing about pregnancy when his wife gave him the good news, but he knew that the birth of a child should be a joyous occasion, not a minefield of stress and shame. Rocking Fatherhood provides a week-by-week guide to pregnancy for twenty-first century fathers, but unlike most pregnancy books, it doesn't address every scenario and statistic you and your lady could encounter in the next nine months. Rather, Chris encourages you to make decisions based on what you think is best for your family, not to conform to someone else's definition of ideal. To write the book, he mined his own time as an expectant pop and new dad, but he also solicited wisdom from doctors, scientists, songwriters, and the real rock stars' moms. His entertaining insights include: You don't need a book or birthing course (only a 3x5 card. Babies can't change everything. They can't even change themselves. Pregnancy sex can be great sex. Nobody else knows how they're going to make it work, either. Bottle or breast: you decide what's best.

Serious Eats

Serious Eats
Author: Ed Levine
Publsiher: Clarkson Potter
Total Pages: 368
Release: 2011-11-01
ISBN: 0307953319
Category: Cooking
Language: EN, FR, DE, ES & NL

Serious Eats Book Excerpt:

Ed Levine and the editors of food blog SeriousEats.com bring you the first Serious Eats book, a celebration of America’s favorite foods, from pizza to barbecue, tacos to sliders, doughnuts to egg sandwiches, and much more. Serious Eats crackles with the energy and conviction that has made the website the passionate, discerning authority on all things delicious since its inception in 2006. Are you a Serious Eater? 1. Do you plan your day around what you might eat? 2. When you are heading somewhere, anywhere, will you go out of your way to eat something delicious? 3. When you daydream, do you often find yourself thinking about food? 4. Do you live to eat, rather than eat to live? 5. Have you strained relationships with friends or family by dictating the food itinerary—changing everyone’s plans to try a potentially special burger or piece of pie? Ed Levine, whom Ruth Reichl calls the “missionary of the delicious,” and his SeriousEats.com editors present their unique take on iconic foods made and served around the country. From house-cured, hand-cut corned beef sandwiches at Jake’s in Milwaukee to fried-to-order doughnuts at Shipley’s Do-Nuts in Houston; from fresh clam pizza at Zuppardi’s Pizzeria in West Haven, Connecticut, to Green Eggs and Ham at Huckleberry Bakery and Café in Los Angeles, Serious Eats is a veritable map of some of the best food they have eaten nationwide. Covering fast food, family-run restaurants, food trucks, and four-star dining establishments, all with zero snobbery, there is plenty here for every food lover, from coast to coast and everywhere in between. Featuring 400 of the Serious Eats team’s greatest food finds and 50 all-new recipes, this is your must-read manual for the pursuit of a tasty life. You’ll learn not only where to go for the best grub, but also how to make the food you crave right in your own kitchen, with original recipes including Neapolitan Pizza (and dough), the Ultimate Sliders (which were invented in Kansas), Caramel Sticky Buns, Southern Fried Chicken, the classic Reuben, and Triple-Chocolate Adult Brownies. You’ll also hone your Serious Eater skills with tips that include signs of deliciousness, regional style guides (think pizza or barbecue), and Ed’s hypotheses—ranging from the Cuban sandwich theory to the Pizza Cognition Theory—on what makes a perfect bite. From the Trade Paperback edition.

S Is for Southern

S Is for Southern
Author: Editors of Garden and Gun,David DiBenedetto
Publsiher: HarperCollins
Total Pages: 400
Release: 2017-10-24
ISBN: 0062445154
Category: Reference
Language: EN, FR, DE, ES & NL

S Is for Southern Book Excerpt:

From the New York Times bestselling authors at Garden & Gun comes a lively compendium of Southern tradition and contemporary culture. The American South is a diverse region with its own vocabulary, peculiarities, and complexities. Tennessee whiskey may technically be bourbon, but don’t let anyone in Kentucky hear you call it that. And while boiling blue crabs may be the norm across the Lowcountry in South Carolina and Georgia, try that in front of Marylanders and they’re likely to put you in the pot. Now, from the editors of Garden & Gun comes this illustrated encyclopedia covering age-old traditions and current culture. S Is for Southern contains nearly five hundred entries spanning every letter of the alphabet, with essays from notable Southern writers including: Roy Blount, Jr., on humidity Frances Mayes on the magnolia Jessica B. Harris on field peas Rick Bragg on Harper Lee Jon Meacham on the Civil War Allison Glock on Dolly Parton Randall Kenan on Edna Lewis The Lee Brothers on boiled peanuts Jonathan Miles on Larry Brown Julia Reed on the Delta

Mother s General Store Tools for Living the Satisfying Life

Mother s General Store  Tools for Living the Satisfying Life
Author: Anonim
Publsiher: Unknown
Total Pages: 135
Release: 2022
ISBN: 1928374650XXX
Category: Electronic Book
Language: EN, FR, DE, ES & NL

Mother s General Store Tools for Living the Satisfying Life Book Excerpt:

United States Official Postal Guide

United States Official Postal Guide
Author: United States. Post Office Department
Publsiher: Unknown
Total Pages: 135
Release: 1892
ISBN: 1928374650XXX
Category: Electronic Book
Language: EN, FR, DE, ES & NL

United States Official Postal Guide Book Excerpt:

The Heritage of Russell County Virginia 1786 1986

The Heritage of Russell County  Virginia  1786 1986
Author: Anonim
Publsiher: Unknown
Total Pages: 135
Release: 1989
ISBN: 1928374650XXX
Category: Russell County (Va.)
Language: EN, FR, DE, ES & NL

The Heritage of Russell County Virginia 1786 1986 Book Excerpt: