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Author: FELIX KAPUTU
Publisher: Xlibris Corporation
ISBN: 1456809717
Category : Fiction
Languages : en
Pages : 220
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Book Description
They do not call him Mr. President or Excellency. They call him PC a clear allusion to a computer He has control over everything and uses his people as cattle, and often as meat for his food. In the long process, he slowly changes in a dangerous monster like being Can he by any chance still build his connection with the humankind, and become a man? His Personal Assistance is rather called PA, and quickly changes this in Program Analyst, name he only shares with his closest friends. He pretends to have an absolute control on PC, and advises him for the worst, least human reactions. A cook, named Coop, stands between PC and PA. Though he does not understand anything to the computer configuration, and to its system control, can PC be more human? The novel questions the limits of humankind and PCs possibility to restore integrity once he has animalized.
Author: FELIX KAPUTU
Publisher: Xlibris Corporation
ISBN: 1456809717
Category : Fiction
Languages : en
Pages : 220
Get Book Here
Book Description
They do not call him Mr. President or Excellency. They call him PC a clear allusion to a computer He has control over everything and uses his people as cattle, and often as meat for his food. In the long process, he slowly changes in a dangerous monster like being Can he by any chance still build his connection with the humankind, and become a man? His Personal Assistance is rather called PA, and quickly changes this in Program Analyst, name he only shares with his closest friends. He pretends to have an absolute control on PC, and advises him for the worst, least human reactions. A cook, named Coop, stands between PC and PA. Though he does not understand anything to the computer configuration, and to its system control, can PC be more human? The novel questions the limits of humankind and PCs possibility to restore integrity once he has animalized.
Author: Agustina Bazterrica
Publisher: Scribner
ISBN: 1982150920
Category : Fiction
Languages : en
Pages : 240
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Book Description
Working at the local processing plant, Marcos is in the business of slaughtering humans—though no one calls them that anymore. His wife has left him, his father is sinking into dementia, and Marcos tries not to think too hard about how he makes a living. After all, it happened so quickly. First, it was reported that an infectious virus has made all animal meat poisonous to humans. Then governments initiated the “Transition.” Now, eating human meat—“special meat”—is legal. Marcos tries to stick to numbers, consignments, processing. Then one day he’s given a gift: a live specimen of the finest quality. Though he’s aware that any form of personal contact is forbidden on pain of death, little by little he starts to treat her like a human being. And soon, he becomes tortured by what has been lost—and what might still be saved.
Author: Uma Aggarwal
Publisher: Allied Publishers
ISBN: 8184244746
Category : Cooking
Languages : en
Pages : 482
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Book Description
The first comprehensive book on mastering the art of Indian cooking. Each page of the book is like a journey into Indian culture and cuisine. The recipes of the book reflect the real essence of Indian cuisine by showing the vast variety of Indian culture and food. The recipes are made easy by step-by-step instructions with an emphasis on the heath benefits of spices and herbs used. The book is truly beautiful to look at with amazing pictures of recipes, cultural festivals, landscapes, historical marvels and religious places. Original.
Author: Steven Rinella
Publisher: Random House
ISBN: 0593129709
Category : Sports & Recreation
Languages : en
Pages : 465
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Book Description
NEW YORK TIMES BESTSELLER • An indispensable guide to surviving everything from an extended wilderness exploration to a day-long boat trip, with hard-earned advice from the host of Netflix’s MeatEater For anyone planning to spend time outside, The MeatEater Guide to Wilderness Skills and Survival is the perfect antidote to the sensationalism of the modern survival genre. Informed by the real-life experiences of renowned outdoorsman Steven Rinella, its pages are packed with tried-and-true tips, techniques, and gear recommendations. Among other skills, readers will learn about old-school navigation and essential satellite tools, how to build a basic first-aid kit and apply tourniquets, and how to effectively purify water using everything from ancient methods to cutting-edge technologies. This essential guide delivers hard-won insights and know-how garnered from Rinella’s own experiences and mistakes and from his trusted crew of expert hunters, anglers, emergency-room doctors, climbers, paddlers, and wilderness guides—with the goal of making any reader feel comfortable and competent while out in the wild.
Author: James Peterson
Publisher: Ten Speed Press
ISBN: 1607744538
Category : Cooking
Languages : en
Pages : 338
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Book Description
Meat: A Kitchen Education is award-winning author James Peterson’s guide for carnivores, with more than 175 recipes and 550 photographs that offer a full range of meat and poultry cuts and preparation techniques, presented with Peterson’s unassuming yet authoritative style. Instruction begins with an informative summary of meat cooking methods: sautéing, broiling, roasting, braising, poaching, frying, stir-frying, grilling, smoking, and barbecuing. Then, chapter by chapter, Peterson demonstrates classic preparations for every type of meat available from the butcher: chicken, turkey, duck, quail, pheasant, squab, goose, guinea hen, rabbit, hare, venison, pork, beef, veal, lamb, and goat. Along the way, he shares his secrets for perfect pan sauces, gravies, and jus. Peterson completes the book with a selection of homemade sausages, pâtés, terrines, and broths that are the base of so many dishes. His trademark step-by-step photographs provide incomparable visual guidance for working with the complex structure and musculature of meats and illustrate all the basic prep techniques—from trussing a whole chicken to breaking down a whole lamb. Whether you’re planning a quick turkey cutlet dinner, Sunday pot roast supper, casual hamburger cookout, or holiday prime rib feast, you’ll find it in Meat along with: Roast Chicken with Ricotta and Sage; Coq au Vin; Duck Confit and Warm Lentil Salad; Long-Braised Rabbit Stew; Baby Back Ribs with Hoisin and Brown Sugar; Sauerbraten; Hanger Steak with Mushrooms and Red Wine; Oxtail Stew with Grapes; Osso Buco with Fennel and Leeks; Veal Kidneys with Juniper Sauce; Lamb Tagine with Raisins, Almonds, and Saffron; Terrine of Foie Gras; and more. No matter the level of your culinary skills or your degree of kitchen confidence, the recipes and guidance in Meat will help you create scores of satisfying meals to delight your family and friends. This comprehensive volume will inspire you to fire up the stove, oven, or grill and master the art of cooking meat. Winner – 2011 James Beard Cookbook Award – Single Subject Category
Author: Delabere Pritchett Blaine
Publisher:
ISBN:
Category : Fishing
Languages : en
Pages : 1322
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Book Description
Author: Jacob Serenius
Publisher:
ISBN:
Category : Swedish language
Languages : en
Pages : 668
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Author: Pritchett Blaine-Delabere
Publisher:
ISBN:
Category :
Languages : en
Pages : 1322
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Author: Delabere Pritchett BLAINE
Publisher:
ISBN:
Category :
Languages : en
Pages : 1274
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Book Description
Author: Delabere Pritchett BLAINE
Publisher:
ISBN:
Category :
Languages : en
Pages : 1322
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Book Description
