Fat-Back and Molasses

Fat-Back and Molasses PDF Author: Ivan F. Jesperson
Publisher: Breakwater Books
ISBN: 9780920502044
Category : Cooking
Languages : en
Pages : 164

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Book Description
Fat-back & Molasses is a collection of favourite old recipes from Newfoundland & Labrador.In addition to thehomespun recipes, this book contains sketches and stories that also give a deep insight into the culture and life of a people very much in communion with nature and the joy of life.

Fat-Back and Molasses

Fat-Back and Molasses PDF Author: Ivan F. Jesperson
Publisher: Breakwater Books
ISBN: 9780920502044
Category : Cooking
Languages : en
Pages : 164

Get Book Here

Book Description
Fat-back & Molasses is a collection of favourite old recipes from Newfoundland & Labrador.In addition to thehomespun recipes, this book contains sketches and stories that also give a deep insight into the culture and life of a people very much in communion with nature and the joy of life.

Baked Explorations

Baked Explorations PDF Author: Matt Lewis
Publisher: ABRAMS
ISBN: 1613120494
Category : Cooking
Languages : en
Pages : 454

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Book Description
Traditional treats get an innovative twist in these seventy-two recipes from the owners of the famous Baked bakeries. In Baked Explorations, Matt Lewis and Renato Poliafito, owners of the acclaimed Baked NYC and Baked Charleston, put a modern spin on America’s most famous sweet treats. From Mississippi Mud Pie to New York’s Black & White Cookie and the classic Devil’s Food Cake with Angel Frosting, these are the desserts that have been passed down for generations, newly updated with Lewis and Poliafito’s signature tongue-in-cheek style—just like Baked’s most in-demand item, also included here, the Sweet and Salty Brownie. They may not be your grandma’s treats, but these new renditions of old favorites will have everyone begging for more.

Rock Recipes

Rock Recipes PDF Author: Barry C. Parsons
Publisher: Breakwater Books Limited
ISBN: 9781550815559
Category : Cooking
Languages : en
Pages : 312

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Book Description
From RockRecipes.com creator Barry C. Parsons' home kitchen to yours - Rock Recipes: The Best Food from my Newfoundland Kitchen gathers together some of the most popular dishes Parsons has ever posted - and includes a healthy serving of brand new fare as well! A self-described "lifelong food obsessive", Parsons has spent years developing and adapting recipes in his own kitchen for his popular blog. After seven years in business, RockRecipes.com boasts close to 200,000 followers, both in Canada and in the USA. Linger over a decadent weekend brunch, tuck into family-favourite slow cooked suppers, or solve the weeknight crunch with Parsons' foolproof thirty-minute meals. From Double Crunch Honey Garlic Chicken Breasts to Sticky Toffee Pudding and Coconut Cream Pie, Parsons' own creations and adaptations of traditional recipes are triple-tested - and all come with Parsons' signature Newfoundland twist!

The I Hate to Cook Book

The I Hate to Cook Book PDF Author: Peg Bracken
Publisher:
ISBN:
Category :
Languages : en
Pages : 0

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Book Description


Bulletin

Bulletin PDF Author:
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 760

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Book Description


Bonita's Kitchen

Bonita's Kitchen PDF Author: Bonita Hussey
Publisher:
ISBN: 9781989417218
Category :
Languages : en
Pages : 108

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Book Description
Bonita Hussey?s first video was a gift for her sons who were living in Calgary and wanted to know how to make bread. Just four years later, Bonita has hundreds of cooking and baking videos available on her popular YouTube channel and a loyal following at home in Newfoundland and Labrador and away.Bonita?s Kitchen collects over 50 of her most popular baking recipes, straight from her Upper Island Cove kitchen to yours. Toutons and sweet molasses raisin bread, baked puddings and blueberry sticky buns, lemon crumbles and maple butter tarts ? these are traditional recipes updated for today?s baker.With clear directions, full-colour photographs, and easy-to-find ingredients, Bonita brings her own flair to beloved recipes, delivering a collection to nourish body and soul.

Correspondence Instruction, 1927-1928

Correspondence Instruction, 1927-1928 PDF Author: University of North Carolina (1793-1962). University Extension Division
Publisher:
ISBN:
Category : Correspondence schools and courses
Languages : en
Pages : 1026

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Book Description


The Cod's Tale

The Cod's Tale PDF Author: Mark Kurlansky
Publisher: Penguin
ISBN: 0147512778
Category : Juvenile Nonfiction
Languages : en
Pages : 49

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Book Description
* “Accessible to middle-grade readers…The Cod’s Tale considers how the cod fits into human history. Excellent ink drawings, brightened with colorful washes, illustrate incidents from the text with clarity, a flair for the dramatic, and a sense of humor.” —Booklist, starred review What was it that enabled the Vikings, Christopher Columbus, and the Pilgrims to cross the cold Atlantic Ocean to America? What became a staple of the medieval diet in Europe, helped spur the American Revolution, and allowed the early New Englanders to start making money of their own? Would you believe that it was a fish? The cod! Based on Mark Kurlansky’s New York Times bestselling adult book, Cod, this picture book offers a unique look at over a thousand years of world history. “Breezy, kid-friendly prose...fascinating and informative...bound to hook young readers.” —The Bulletin of the Center for Children’s Books An ALA Notable Book Includes suggestions for further reading, factual sidebars, and timeline

A Portrait of Missouri, 1935-1943

A Portrait of Missouri, 1935-1943 PDF Author: Paul E. Parker
Publisher: University of Missouri Press
ISBN: 9780826214386
Category : Business & Economics
Languages : en
Pages : 180

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Book Description
One tool the FSA used to defend itself against political attacks was its Photographic Section, under the direction of Roy Stryker.".

Serious Pig

Serious Pig PDF Author: John Thorne
Publisher: North Point Press
ISBN: 1466805986
Category : Cooking
Languages : en
Pages : 779

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Book Description
In this collection of essays, John Thorne sets out to explore the origins of his identity as a cook, going "here" (the Maine coast, where he'd summered as a child and returned as an adult for a decade's sojourn), "there" (southern Louisiana, where he was captivated by Creole and Cajun cooking), and "everywhere" (where he provides a sympathetic reading of such national culinary icons as the hamburger, white bread, and American cheese, and sits down to a big bowl of Texas red). These intelligent, searching essays are a passionate meditation on food, character, and place.