Henry Salt PDF Download
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Author: Deborah Manley
Publisher: Libri Publications Ltd
ISBN: 9781901965049
Category : Diplomats
Languages : en
Pages : 340
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Book Description
Henry Salt was one of the most important figures in early 19th century travel, archaeology and diplomacy. This study is an appreciation of this significant figure and brings to life a fascinating period in the history of Egypt and Abyssinia.
Author: Deborah Manley
Publisher: Libri Publications Ltd
ISBN: 9781901965049
Category : Diplomats
Languages : en
Pages : 340
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Book Description
Henry Salt was one of the most important figures in early 19th century travel, archaeology and diplomacy. This study is an appreciation of this significant figure and brings to life a fascinating period in the history of Egypt and Abyssinia.
Author: Diana Henry
Publisher: Mitchell Beazley
ISBN: 1784723274
Category : Cooking
Languages : en
Pages : 582
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Book Description
This comprehensive book takes a fresh look at preserving, offering all the basic information you need, but also featuring inspirational recipes from the store cupboards of the world. It covers everything from jams to cures, and shows you that you don't have to have lots of kit and produce to make delicious preserves - or wait forever before eating them. There are sections filled with expert advice on choosing ingredients and cooking every type of preserve, from marmalades to jellies to relishes to foods preserved in oil. All the classic recipes are included and Diana often gives tips for how to make a version of a classic that suits your palette. For example, she includes a sweet and sticky strawberry jam, a more-fruity and less sweet version, and a Swedish 'nearly' strawberry jam (which is more like a conserve and keeps in the fridge for only a couple of weeks). But this is also a treasure trove of recipes taken from the world's store cupboards. And most of them are luxuries that can be made from cheap ingredients - such as Thai spiced rhubarb relish, Alsace pear and Riesling jam and tea-smoked trout. Many recipes will also offer alternative ingredients - for example, make sloe gin with cranberries or plums.
Author: Henry S. Salt
Publisher: London W. Scott 1896.
ISBN:
Category : Literary Criticism
Languages : en
Pages : 224
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Book Description
Author: Henry S. Salt
Publisher:
ISBN:
Category : Animal welfare
Languages : en
Pages : 264
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Book Description
Author: Henry Stephens 1851-1939 Salt
Publisher: Legare Street Press
ISBN: 9781015307216
Category :
Languages : en
Pages : 124
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Book Description
This work has been selected by scholars as being culturally important and is part of the knowledge base of civilization as we know it. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. To ensure a quality reading experience, this work has been proofread and republished using a format that seamlessly blends the original graphical elements with text in an easy-to-read typeface. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author: George Hendrick
Publisher: University of Illinois Press
ISBN: 9780252006111
Category : Authors, English
Languages : en
Pages : 248
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Book Description
Author: Henry Salt
Publisher:
ISBN:
Category : Africa, East
Languages : en
Pages : 718
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Book Description
Author: Henry S. Salt
Publisher:
ISBN:
Category : Vegetarianism
Languages : en
Pages : 132
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Book Description
Author: Henry Inman
Publisher:
ISBN:
Category : Frontier and pioneer life
Languages : en
Pages : 584
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Book Description
Author: Ken Forkish
Publisher: Ten Speed Press
ISBN: 1607742748
Category : Cooking
Languages : en
Pages : 274
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Book Description
NEW YORK TIMES BESTSELLER • From Portland’s most acclaimed and beloved baker comes this must-have baking guide, featuring recipes for world-class breads and pizzas and a variety of schedules suited for the home baker. There are few things more satisfying than biting into a freshly made, crispy-on-the-outside, soft-and-supple-on-the-inside slice of perfectly baked bread. For Portland-based baker Ken Forkish, well-made bread is more than just a pleasure—it is a passion that has led him to create some of the best and most critically lauded breads and pizzas in the country. In Flour Water Salt Yeast, Forkish translates his obsessively honed craft into scores of recipes for rustic boules and Neapolitan-style pizzas, all suited for the home baker. Forkish developed and tested all of the recipes in his home oven, and his impeccable formulas and clear instructions result in top-quality artisan breads and pizzas that stand up against those sold in the best bakeries anywhere. Whether you’re a total beginner or a serious baker, Flour Water Salt Yeast has a recipe that suits your skill level and time constraints: Start with a straight dough and have fresh bread ready by supper time, or explore pre-ferments with a bread that uses biga or poolish. If you’re ready to take your baking to the next level, follow Forkish’s step-by-step guide to making a levain starter with only flour and water, and be amazed by the delicious complexity of your naturally leavened bread. Pizza lovers can experiment with a variety of doughs and sauces to create the perfect pie using either a pizza stone or a cast-iron skillet. Flour Water Salt Yeast is more than just a collection of recipes for amazing bread and pizza—it offers a complete baking education, with a thorough yet accessible explanation of the tools and techniques that set artisan bread apart. Featuring a tutorial on baker’s percentages, advice for manipulating ingredients ratios to create custom doughs, tips for adapting bread baking schedules to fit your day-to-day life, and an entire chapter that demystifies the levain-making process, Flour Water Salt Yeast is an indispensable resource for bakers who want to make their daily bread exceptional bread.
