Hints and Practical Information for Cabinet-makers, Upholsterers, and Furniture Men Generally ... PDF Download
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Author: Frederick Thomas Hodgson
Publisher:
ISBN:
Category : Cabinetwork
Languages : en
Pages : 136
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Author: Frederick Thomas Hodgson
Publisher:
ISBN:
Category : Cabinetwork
Languages : en
Pages : 136
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Author: Robert Scott Burn
Publisher:
ISBN:
Category :
Languages : en
Pages : 190
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Book Description
Author: IBP, Inc.
Publisher: Lulu.com
ISBN: 1514529033
Category : Business & Economics
Languages : en
Pages : 296
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Book Description
Lithuania Investment and Business Guide Volume 1 Strategic and Practical Information
Author: IBP, Inc.
Publisher: Lulu.com
ISBN: 1514527073
Category : Business & Economics
Languages : en
Pages : 302
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Book Description
Lithuania: Doing Business and Investing in ... Guide Volume 1 Strategic, Practical Information, Regulations, Contacts
Author: IBP, Inc.
Publisher: Lulu.com
ISBN: 1433026120
Category : Business & Economics
Languages : en
Pages : 340
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Book Description
Italy Tax Guide
Author: Svenska teknologföreningen
Publisher:
ISBN:
Category : Boilers
Languages : en
Pages : 74
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Author: C. B. C. Amicus
Publisher:
ISBN:
Category : Conduct of life
Languages : en
Pages : 206
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Author: Henry TAYLOR (Bee-Keeper.)
Publisher:
ISBN:
Category :
Languages : en
Pages : 282
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Author: Judith Cohen Lady Montefiore
Publisher: Good Press
ISBN:
Category : Cooking
Languages : en
Pages : 152
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Book Description
The Jewish Manual is a cookbook of traditional Jewish cookery by Judith Cohen Montefiore. Montefiore was a British linguist, musician, travel writer, and philanthropist. Excerpt: "Great judgment is required in blending the different spices or other condiments, so that a fine flavour is produced without the undue preponderance of either. It is only in coarse cooking that the flavour of onions, pepper, garlic, nutmeg, and eschalot is permitted to prevail. As a general rule, salt should be used in moderation. Sugar is an improvement in nearly all soups, sauces, and gravies; also with stewed vegetables, but of course must be used with discretion. Ketchups, Soy, Harvey's sauce, &c., are used too indiscrimately by inferior cooks; it is better to leave them to be added at table by those who approve of their flavour."
Author: William Fraser (printer in Edinburgh.)
Publisher:
ISBN:
Category : Copy editing
Languages : en
Pages : 20
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