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Author:
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Category :
Languages : en
Pages : 18
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Author:
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ISBN:
Category :
Languages : en
Pages : 18
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Author: Indiana. Supreme Court
Publisher:
ISBN:
Category : Law reports, digests, etc
Languages : en
Pages : 788
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"With tables of the cases and principal matters" (varies).
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Category :
Languages : en
Pages : 36
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Author: Ernest Wilson Huffcut
Publisher:
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Category : Agency (Law)
Languages : en
Pages : 950
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Author: Robert D. Cross
Publisher:
ISBN:
Category :
Languages : en
Pages : 359
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Author: United States. Armed Services Board of Contract Appeals
Publisher:
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Category : Defense contracts
Languages : en
Pages : 1150
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The full texts of Armed Services and othr Boards of Contract Appeals decisions on contracts appeals.
Author: Library of Congress. Copyright Office
Publisher: Copyright Office, Library of Congress
ISBN:
Category : Copyright
Languages : en
Pages : 1672
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Book Description
Includes Part 1, Number 1 & 2: Books and Pamphlets, Including Serials and Contributions to Periodicals (January - December)
Author: Mark F. Sohn
Publisher: University Press of Kentucky
ISBN: 081313756X
Category : Cooking
Languages : en
Pages : 276
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Book Description
“The 80 recipes are important, but really, this is a food-studies book written for those who feel some nostalgia for, or connection to, Appalachia.” —Lexington Herald-Leader Mark F. Sohn’s classic book, Mountain Country Cooking, was a James Beard Award nominee in 1997. In Appalachian Home Cooking, Sohn expands and improves upon his earlier work by using his extensive knowledge of cooking to uncover the romantic secrets of Appalachian food, both within and beyond the kitchen. Shedding new light on Appalachia’s food, history, and culture, Sohn offers over eighty classic recipes, as well as photographs, poetry, mail-order sources, information on Appalachian food festivals, a glossary of Appalachian and cooking terms, menus for holidays and seasons, and lists of the top Appalachian foods. Appalachian Home Cooking celebrates mountain food at its best. “When you read these recipes for chicken and dumplings, country ham, fried trout, crackling bread, shuck beans, cheese grits casseroles, bean patties, and sweet potato pie your mouth will begin to water whether or not you have a connection to Appalachia.” —Loyal Jones, author of Appalachian Values “Offers everything you ever wanted to know about culinary mysteries like shucky beans, pawpaws, cushaw squash, and how to season cast-iron cookware.” —Our State “Tells how mountain people have taken what they had to work with, from livestock to produce, and provides more than recipes, but the stories behind the preparing of the food . . . The reading is almost as much fun as the eating, with fewer calories.” —Modern Mountain Magazine
Author:
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Category :
Languages : en
Pages : 692
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Author:
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ISBN:
Category :
Languages : en
Pages : 1084
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