Mabee and the Gravy PDF Download
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Author: Allen Rogers
Publisher: Belle Isle Books
ISBN: 9781953021137
Category :
Languages : en
Pages : 52
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Book Description
Mabee did not like flowers or taking hot showers or being forced to read schoolbooks for hours. She didn't like babies or little old ladies- and Mabee most certainly did not like gravy. The perfect picture book for a picky eater, Mabee and the Gravy follows one girl's journey to learning the value of taste-both literal and figurative! Broaden your horizons and try new things with Mabee, who most certainly does not like gravy.
Author: Allen Rogers
Publisher: Belle Isle Books
ISBN: 9781953021137
Category :
Languages : en
Pages : 52
Get Book Here
Book Description
Mabee did not like flowers or taking hot showers or being forced to read schoolbooks for hours. She didn't like babies or little old ladies- and Mabee most certainly did not like gravy. The perfect picture book for a picky eater, Mabee and the Gravy follows one girl's journey to learning the value of taste-both literal and figurative! Broaden your horizons and try new things with Mabee, who most certainly does not like gravy.
Author: Allen Rogers
Publisher: Belle Isle Books
ISBN: 9781953021120
Category : Juvenile Fiction
Languages : en
Pages : 52
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Book Description
Mabee did not like flowers or taking hot showers or being forced to read schoolbooks for hours. She didn't like babies or little old ladies- and Mabee most certainly did not like gravy. The perfect picture book for a picky eater, Mabee and the Gravy follows one girl's journey to learning the value of taste-both literal and figurative! Broaden your horizons and try new things with Mabee, who most certainly does not like gravy.
Author: Jeff Mayer
Publisher: Belle Isle Books
ISBN: 9781951565329
Category :
Languages : en
Pages : 32
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Book Description
Very soon it will be pumpkin patch time, But the Little Green Pumpkin just won't leave his vine! All the other pumpkins in the patch want to be chosen by a child, but not Little Greenie! He's scared to go to a new place with new people. He wants to stay rooted right where he grew up. But just because change can sometimes be scary, that doesn't mean it can't be exciting too!
Author: Ed Wood
Publisher: Ten Speed Press
ISBN: 1607740451
Category : Cooking
Languages : en
Pages : 194
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Book Description
Sourdough: The Gold Standard of Bread More and more home bakers are replacing mass-produced breads and commercial yeasts in favor of artisan breads made with wild cultures and natural fermentation. Whether you want to capture your own local yeasts, take advantage of established cultures like San Francisco Sourdough, or simply bake healthier, more natural loaves, you’ll find no better guides than renowned sourdough authorities Ed and Jean Wood. In this updated edition of Classic Sourdoughs, the Woods reveal their newly discovered secret to crafting the perfect loaf: by introducing a unique culture-proofing step and adjusting the temperature of the proofs, home bakers can control the sourness and leavening like never before. The reward? Fresh, hot sourdough emerging from the oven just the way you like it—every time. Starting with their signature Basic Sourdough loaf, the Woods present recipes featuring rustic grains and modern flavors, including Herb Spelt Bread, Prarie Flax Bread, and Malt Beer Bread, along with new no-knead versions of classics like White French Bread. They round out the collection with recipes for homemade baguettes, bagels, English muffins, and cinnamon rolls, plus a chapter on baking authentic sourdoughs in bread machines. Steeped in tradition, nuanced in flavor, and wonderfully ritualized in preparation, sourdough is bread the way it was meant to be. So join the sourdough renaissance and bring these time-honored traditions into your own kitchen.
Author: James M. Jay
Publisher: Springer
ISBN: 9789401164818
Category : Technology & Engineering
Languages : en
Pages : 664
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Book Description
This fourth edition of Modern Food Microbiology is written primarily for use as a textbook in a second or subsequent course in microbiology. The previous editions have found usage in courses in food microbiology and applied microbiology in liberal arts, food science, food technology, nutritional science, and nutrition curricula. Although organic chemistry is a desirable prerequisite, those with a good grasp of biology and chemistry should not find this book difficult. In addition to its use as a textbook, this edition, like the previous one, contains material that goes beyond that covered in a typical microbiology course (parts of Chaps. 4, 6, and 7). This material is included for its reference value and for the benefit of professionals in microbiology, food science, nutrition, and related fields. This edition contains four new chapters, and with the exception of Chapter 15, which received only minor changes, the remaining chapters have undergone extensive revision. The new chapters are 17 (indicator organisms), 18 (quality control), 21 (listeriae and listeriosis), and 24 (animal parasites). Six chapters in the previous edition have been com bined; they are represented in this edition by Chapters 12, 13, and 14. In the broad area of food microbiology, one of the challenges that an author must deal with is that of producing a work that is up to date.
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 88
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Book Description
In its 114th year, Billboard remains the world's premier weekly music publication and a diverse digital, events, brand, content and data licensing platform. Billboard publishes the most trusted charts and offers unrivaled reporting about the latest music, video, gaming, media, digital and mobile entertainment issues and trends.
Author: Clyde Henderson Campbell
Publisher:
ISBN:
Category : Canned foods industry
Languages : en
Pages : 236
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Book Description
Author: Dominic Garramone
Publisher:
ISBN: 9781681060804
Category : Bread
Languages : en
Pages : 0
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Book Description
Whether you're famous for your cinnamon rolls, a newbie baker or just love culinary trivia, you'll find this book hard to put down. Father Dominic, "The Bread Monk" of public television, has collected his favorite tips and tricks for baking, like how to choose the best pans, what to add to yeast to make it work faster, and the easiest way to roll out pizza crust. Baking Secrets from the Bread Monk includes substitutes for common ingredients (yes, you can make your own self-rising flour), hints for kitchen organization and storage, and a plethora of fascinating historical facts and kitchen wisdom. What was the best thing before sliced bread? Who invented pretzels? What's the point of those slashes in a baguette? Father Dominic will put you in the know.
Author: George Wilbur Peck
Publisher:
ISBN:
Category :
Languages : en
Pages : 248
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Book Description
Author: Roy Judson Snell
Publisher: Library of Alexandria
ISBN: 1465591931
Category : Fiction
Languages : en
Pages : 227
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Book Description
Florence Huyler read the number on the door. She wondered at the lack of light from within; the glass of the door was like a slab of ebony. ÒNo one here,Ó she murmured. ÒJust my luck.Ó For all that, she put out a hand to grasp the knob. In a city office building, ten stories up, one does not knock. Florence did not so much as allow the yielding door to make a sound. She turned the knob as one imagines a robber might turn the dial of a safeÑslowly, silently. Why did she do this? Could she have answered this question? Probably not! Certainly she was not spying on the occupants of that roomÑat least, not yet. Perhaps that was the way she always opened a door. We all have our ways of doing things. Some of us seize a door knob, give it a quick turn, a yank, and there we are. And some, like Florence, move with the slyness and softness of a cat. It is their nature. One thing is sure; once the door had yielded to her touch and she had ushered herself into the semi-darkness that was beyond, she was glad of that sly silence, for something quite mysterious was going on beyond that door. She found herself in a place of all but complete darkness. Only before her, where a pair of heavy drapes parted, was there a narrow slit of eery blue light. There was no need of tiptoeing as she moved toward that long line of light. Her sturdy street shoes sank deep in something she knew must be a rich Oriental rug. ÒIn such a building!Ó she thought with increasing surprise. The building was old, might at any time be wrecked to make parking space for cars. The elevator, as she came up, had swayed and teetered like a canary birdÕs cage on a coiled spring.Ê
