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Author: Barrett Brown
Publisher: Sterling & Ross Publishers, Incorporated
ISBN: 9780982139141
Category : Communication
Languages : en
Pages : 0
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Book Description
Arguing that some pundits are in fact not qualified for their roles but nonetheless remain in place, Brown takes aim at America's serious commentators, including "New York Times" columnist Thomas Friedman, "Washington Post" columnist Richard Cohen, and others.
Author: Barrett Brown
Publisher: Sterling & Ross Publishers, Incorporated
ISBN: 9780982139141
Category : Communication
Languages : en
Pages : 0
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Book Description
Arguing that some pundits are in fact not qualified for their roles but nonetheless remain in place, Brown takes aim at America's serious commentators, including "New York Times" columnist Thomas Friedman, "Washington Post" columnist Richard Cohen, and others.
Author: Summer Michaud-Skog
Publisher: Timber Press
ISBN: 1643260391
Category : Health & Fitness
Languages : en
Pages : 253
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Book Description
From the founder of the Fat Girls Hiking community, this inclusive and inspiring guide to the great outdoors will inspire people of all body types, sizes, abilties, and backgrounds.
Author: University of Wisconsin. Agricultural Experiment Station
Publisher:
ISBN:
Category :
Languages : en
Pages : 302
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Book Description
Author:
Publisher:
ISBN:
Category : Agricultural experiment stations
Languages : en
Pages : 964
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Book Description
Author: Russell Moore
Publisher: Ten Speed Press
ISBN: 1607747294
Category : Cooking
Languages : en
Pages : 274
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Book Description
A cookbook about the unique, fire-based cooking approach and ingredient-focused philosophy of Camino restaurant in Oakland, CA, with approximately 100 recipes. Russ and Allison first opened the doors to Camino restaurant in Oakland, California, just as recession forced would-be diners home. Faced with a walk-in refrigerator full of uneaten food and an idling staff, they got industrious—canning, preserving, brining. This efficiency borne out of necessity soon became the driver of innovation for Camino’s cooking and the marker of a truly waste-free kitchen. But Camino is not all prudence and grandmotherly frugality. There’s the smoldering fire at the heart of the restaurant, which likely has a whole lamb leg dangling from a string, turning as it roasts perfectly, its fat seasoning a pot of fresh garbanzo beans underneath. Or, eggplants grilling for a smoky and complex ratatouille. Or, fresh fig leaves browning over the hot embers for a surprising and unforgettable grilled fig leaf ice cream. The pared down approach to ingredients at Camino opens up a world of layered flavors and ingenuity—sophisticated but direct, revelatory and, in its own way, revolutionary. This Is Camino is an extension of the brilliance of the restaurant, full of deep knowledge, good humor, and delicious food.
Author: West Virginia University. Agricultural Experiment Station
Publisher:
ISBN:
Category :
Languages : en
Pages : 1132
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Book Description
Author:
Publisher:
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Category : Chemistry
Languages : en
Pages : 780
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Book Description
Author: Martin Walker
Publisher: Vintage
ISBN: 0307958590
Category : Fiction
Languages : en
Pages : 289
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Book Description
Another delightful installment in the internationally acclaimed series featuring Bruno, Chief of Police: It’s spring in the idyllic village of St. Denis, and for Chief of Police Bruno Courrèges that means lamb stews, bottles of his beloved Pomerol, morning walks with his hound, Gigi, and a new string of regional crimes and international capers. When a local archaeological team searching for Neanderthal remains turns up a corpse with a watch on its wrist and a bullet in its head, it’s up to Bruno to solve the case. But the task will not be easy, not with a meddlesome new magistrate, a series of attacks by animal rights activists on local foie gras producers, and a summit between France and Spain approaching—not to mention two beautiful, brilliant women vying for Bruno’s affections.
Author:
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Category : Dairy farming
Languages : en
Pages : 240
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Book Description
Author: Brian Polcyn
Publisher: W. W. Norton & Company
ISBN: 0393083705
Category : Cooking
Languages : en
Pages : 321
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Book Description
The only book for home cooks offering a complete introduction to the craft. CHARCUTERIE—a culinary specialty that originally referred to the creation of pork products such as salami, sausages, and prosciutto—is true food craftsmanship, the art of turning preserved food into items of beauty and taste. Today the term encompasses a vast range of preparations, most of which involve salting, cooking, smoking, and drying. In addition to providing classic recipes for sausages, terrines, and pâtés, Michael Ruhlman and Brian Polcyn expand the definition to include anything preserved or prepared ahead such as Mediterranean olive and vegetable rillettes, duck confit, and pickles and sauerkraut. Ruhlman, coauthor of The French Laundry Cookbook, and Polcyn, an expert charcuterie instructor at Schoolcraft College in Livonia, Michigan, present 125 recipes that are both intriguing to professionals and accessible to home cooks, including salted, airdried ham; Maryland crab, scallop, and saffron terrine; Da Bomb breakfast sausage; mortadella and soppressata; and even spicy smoked almonds.
