Sydney in Ferment, Crime, Dissent, and Official Reaction 1788-1973 PDF Download
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Author: Peter Grabosky
Publisher:
ISBN: 9780080329659
Category :
Languages : en
Pages : 215
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Book Description
Author: Peter Grabosky
Publisher:
ISBN: 9780080329659
Category :
Languages : en
Pages : 215
Get Book Here
Book Description
Author: Peter N. Grabosky
Publisher: Australian National University, Research School of Social Sciences
ISBN:
Category : Law
Languages : en
Pages : 252
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Book Description
Examination of trends in criminal behaviour, political dissidence, collective violence and crime control policies in New South Wales from 1788 to the early 1970s ; includes references to conflict with Aboriginal people ; massacres ; and discrimination against Aboriginal people.
Author: Holly Davis
Publisher: Chronicle Books
ISBN: 1452179247
Category : Cooking
Languages : en
Pages : 275
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Book Description
Celebrated the world over for their health benefits and dynamic flavors, cultured and fermented foods are becoming everyday meal mainstays. In this extensive collection, fermentation pioneer Holly Davis shares more than 120 recipes for familiar—and lesser-known—cultured foods, including yogurt, pickles, kimchi, umeboshi, scrumpy, and more. This inspiring resource contains more than 100 photographs, plus plenty of helpful how-tos and informational charts offering guidance on incorporating fermented ingredients into the diet. With a luxe textured cover and brimming with engaging projects for cooks of all skill levels, this cookbook will be the cornerstone of every preserving kitchen.
Author: Peter Spearritt
Publisher: UNSW Press
ISBN: 9780868405131
Category : Business & Economics
Languages : en
Pages : 358
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Book Description
In this lively portrait of Sydney's development, Peter Spearritt traces a century in the life of the city - from the celebrations of the Federation of Australia in 1901 to the 2000 Olympic Games. He describes the extra-ordinary growth of the city and its sprawling suburbs, and the transition from a port and a manufacturing center to an international financial hub.
Author: James Morton
Publisher: Melbourne Univ. Publishing
ISBN: 0522858708
Category : True Crime
Languages : en
Pages : 169
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Book Description
Gangland Sydney details the exploits of an unforgettable cast of villains, crooks and mobsters who have defined the criminal and gangland scene in Sydney from the mid-1800s to the present day.In this compelling book, Britain's top true crime author James Morton and barrister and legal broadcaster Susanna Lobez track the rise and fall of Sydney's standover men, contract killers, robbers, brothel keepers, biker gangs and drug dealers, and also examine the role of police, politicians and lawyers who have helped and hindered the growth of these criminal empires.Vivid and explosive, Gangland Sydney is compulsive reading.
Author: Sharon Flynn
Publisher: Hardie Grant
ISBN: 9781743792094
Category : Cooking
Languages : en
Pages : 0
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Book Description
Ferment for Good is a guide to discovering the joys of fermentation in its myriad variations - framed through the eyes of Sharon Flynn, who was hooked early in her 20s and has since made it her life's work to learn and share all there is to know about this most ancient of practices. Ferment for Good includes a how-to guide to the basics (why do it; what you need; and what you'll get), alongside sections on wild fermented vegetables (including sauerkraut, kimchi, brine); drinks (including water kefir, kombucha and apple cider); milk and dairy (including yogurt and milk kefir), grains (simple sourdough, dosa and injera); and Japanese traditions (including miso & tamari, soy sauce, sake kasu and pickled ginger). Sharon then shares recipes and advice for incorporating these foods into every meal. These include nine variations on kraut and how to eat it (mixed through mashed potatoes, tossed through scrambled eggs, accompanying pork chops or on the side of a soft fish taco). And let's not forget about kimchi. The book contains six variations, plus a handful of recipes that incorporate it (from kimchi gyoza to Korean pancakes to kimchi fried rice). Ferment for Good is a beautiful, personal collection to introduce you into the fermentation world - complete with photographs of selected dishes and Manga-style cartoons that channel the author's connection to Japan and offer graphic, often entertaining short tales of her adventures in fermenting.
Author: James Morton
Publisher: Victory Books
ISBN: 052285737X
Category : Social Science
Languages : en
Pages : 498
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Book Description
Gangland Australia details the exploits of an unforgettable cast of villains, crooks and mobsters who have made up the criminal and gangland scene in Australia for over two centuries. In this fully updated and bestselling book, Britain's top true crime author James Morton and barrister and legal broadcaster Susanna Lobez track the rise and fall of Australia's talented contract killers, brothel keepers, club owners, robbers, bikers, standover men, conmen and drug dealers, and also examine the role of police, politicians and lawyers who have helped and hindered the growth of criminal empires. Vivid and explosive, Gangland Australia is compulsive reading.
Author: Jyoti Prakash Tamang
Publisher: CRC Press
ISBN: 1040068022
Category : Technology & Engineering
Languages : en
Pages : 364
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Book Description
Did you know? It's estimated that fermentation practices have been around since as early as 6000 BC, when wine was first being made in Caucasus and Mesopotamia. Today, there are roughly 5000 varieties of fermented foods and beverages prepared and consumed worldwide, which accounts for between five and forty percent of daily meals. Fermented Foods a
Author: D E Briggs
Publisher: Elsevier
ISBN: 1855739062
Category : Technology & Engineering
Languages : en
Pages : 900
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Book Description
Brewing is one of the oldest and most complex technologies in food and beverage processing. Its success depends on blending a sound understanding of the science involved with an equally clear grasp of the practicalities of production. Brewing: science and practice provides a comprehensive and authoritative guide to both of these aspects of the subject. After an initial overview of the brewing process, malts, adjuncts and enzymes are reviewed. A chapter is then devoted to water, effluents and wastes. There follows a group of chapters on the science and technology of mashing, including grist preparation. The next two chapters discuss hops, and are followed by chapters on wort boiling, clarification and aeration. Three chapters are devoted to the important topics of yeast biology, metabolism and growth. Fermentation, fermentation technologies and beer maturation are then reviewed, followed by a consideration of native African beers. After a discussion of brewhouses, the authors consider a number of safety and quality issues, including beer microbiology and the chemical and physical properties of beer, which contribute to qualities such as flavour. A final group of chapters cover packaging, storage, distribution and the retail handling of beer. Based on the authors’ unrivalled experience in the field, Brewing: science and practice is a standard work for the industry. A detailed account of all stages of the brewing process Safety and quality issues are discussed, including the chemical and physical properties of beer and beer microbiology A strong partnership of the science and the practicalities of production ensures this book is a primary reference
Author: Sandor Ellix Katz
Publisher: Chelsea Green Publishing
ISBN: 1603586288
Category : Cooking
Languages : en
Pages : 322
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Book Description
Fermentation is an ancient way of preserving food as an aid to digestion, but the centralization of modern foods has made it less popular. Katz introduces a new generation to the flavors and health benefits of fermented foods. Since the first publication of the title in 2003 he has offered a fresh perspective through a continued exploration of world food traditions, and this revised edition benefits from his enthusiasm and travels.
