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Author: United States. Congress. Senate. Committee on Governmental Affairs
Publisher:
ISBN:
Category :
Languages : en
Pages : 92
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Book Description
Author: United States. Congress. Senate. Committee on Governmental Affairs
Publisher:
ISBN:
Category :
Languages : en
Pages : 92
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Book Description
Author: United States. Congress. Senate. Committee on Governmental Affairs
Publisher:
ISBN:
Category :
Languages : en
Pages : 240
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Book Description
Author: United States. Congress. Senate. Committee on Government Operations
Publisher:
ISBN:
Category :
Languages : en
Pages : 1226
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Book Description
Author: United States. Congress. Senate
Publisher:
ISBN:
Category : Legislative journals
Languages : en
Pages : 1094
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Book Description
Author: United States. Congress
Publisher:
ISBN:
Category : Law
Languages : en
Pages : 2004
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Book Description
The Congressional Record is the official record of the proceedings and debates of the United States Congress. It is published daily when Congress is in session. The Congressional Record began publication in 1873. Debates for sessions prior to 1873 are recorded in The Debates and Proceedings in the Congress of the United States (1789-1824), the Register of Debates in Congress (1824-1837), and the Congressional Globe (1833-1873)
Author:
Publisher:
ISBN:
Category : Law
Languages : en
Pages : 736
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Book Description
Author:
Publisher:
ISBN:
Category : Law
Languages : en
Pages : 2006
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Book Description
Includes history of bills and resolutions.
Author: University of North Carolina (1793-1962)
Publisher:
ISBN:
Category : North Carolina
Languages : en
Pages : 992
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Book Description
Author: United States. Department of the Navy. Library
Publisher:
ISBN:
Category : World War, 1939-1945
Languages : en
Pages : 244
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Book Description
Author: John Egerton
Publisher: Knopf
ISBN: 0307834565
Category : Cooking
Languages : en
Pages : 599
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Book Description
This lively, handsomely illustrated, first-of-its-kind book celebrates the food of the American South in all its glorious variety—yesterday, today, at home, on the road, in history. It brings us the story of Southern cooking; a guide for more than 200 restaurants in eleven Southern states; a compilation of more than 150 time-honored Southern foods; a wonderfully useful annotated bibliography of more than 250 Southern cookbooks; and a collection of more than 200 opinionated, funny, nostalgic, or mouth-watering short selections (from George Washington Carver on sweet potatoes to Flannery O’Connor on collard greens). Here, in sum, is the flavor and feel of what it has meant for Southerners, over the generations, to gather at the table—in a book that’s for reading, for cooking, for eating (in or out), for referring to, for browsing in, and, above all, for enjoying.
