Bigeye Troller's Bible PDF Download
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Author:
Publisher: Archer SuperBars
ISBN:
Category :
Languages : en
Pages : 195
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Book Description
Author:
Publisher: Archer SuperBars
ISBN:
Category :
Languages : en
Pages : 195
Get Book Here
Book Description
Author:
Publisher: Archer SuperBars
ISBN:
Category :
Languages : en
Pages : 212
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Book Description
Author:
Publisher: Archer SuperBars
ISBN:
Category :
Languages : en
Pages : 218
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Book Description
Author:
Publisher: Archer SuperBars
ISBN:
Category :
Languages : en
Pages : 206
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Book Description
Author:
Publisher: Archer SuperBars
ISBN:
Category :
Languages : en
Pages : 185
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Book Description
Author:
Publisher: Archer SuperBars
ISBN:
Category :
Languages : en
Pages : 244
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Book Description
Author: UNESCO
Publisher: UNESCO Publishing
ISBN: 9230010324
Category : Political Science
Languages : en
Pages : 121
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Book Description
1. Food from the land, the ocean shores and the tree canopy2. The lagoon3. The reef4. The open sea5. Omens, stars, singing and other valuable things.
Author: Harold McGee
Publisher: Simon and Schuster
ISBN: 1416556370
Category : Cooking
Languages : en
Pages : 898
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Book Description
A kitchen classic for over 35 years, and hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible which food lovers and professional chefs worldwide turn to for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. For its twentieth anniversary, Harold McGee prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment. On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped birth the inventive culinary movement known as "molecular gastronomy." Though other books have been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques. Among the major themes addressed throughout the new edition are: · Traditional and modern methods of food production and their influences on food quality · The great diversity of methods by which people in different places and times have prepared the same ingredients · Tips for selecting the best ingredients and preparing them successfully · The particular substances that give foods their flavors, and that give us pleasure · Our evolving knowledge of the health benefits and risks of foods On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.
Author: Dietrich Sahrhage
Publisher: Springer Science & Business Media
ISBN: 3642774113
Category : Science
Languages : en
Pages : 354
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Book Description
Described here are the origin and general trends in the development of fishing from the earliest times up to the present in various parts of the world. The techniques applied and the economic and social problems involved are covered. Fishing methods have not changed much since the Stone Age, but continuous technical improvements like the construction of sea-worthy ships, more efficient gear, and finally mechanization of fishing have led to enormous development and a high fish production, of now 100 million tons per year. Extensive utilization has caused heavy overexploitation of the resources and consequently growing concern. The book concludes with an evaluation of perspectives for the future utilization of living resources.
Author: Merry D. Camhi
Publisher: John Wiley & Sons
ISBN: 1444302523
Category : Technology & Engineering
Languages : en
Pages : 536
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Book Description
This important and exciting title represents the first authoritative volume focussed on pelagic (open ocean) sharks as a group. Virtually every pelagic shark expert in the world has contributed to this landmark publication which includes the latest data and knowledge on pelagic shark biology, fisheries, management, and conservation. Pelagic sharks face unprecedented levels of exploitation in all the world's oceans through both direct fisheries and by-catch, and effective management for these species is contingent upon solid science and data, which this book brings together for the first time. All those involved in shark biology will need to have a copy of this book.
