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Author: Vanessa Barrington
Publisher: Chronicle Books
ISBN: 0811872688
Category : Cooking
Languages : en
Pages : 182
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Book Description
“Everything you need to know about the delicious new world of beans in this pioneering [recipe] book . . .A keeper.” —Paula Wolfert, James Beard and Julia Child Award–winning cookbook author Who would have thought a simple bean could do so much? Heirloom bean expert Steve Sando provides descriptions of the many varieties now available, from Scarlet Runners to the spotted Eye of the Tiger beans. Nearly ninety recipes in the book will entice readers to cook up bowls of heartwarming Risotto and Cranberry Beans with Pancetta, or Caribbean Black Bean Soup. Close-up photos of the beans make them easy to identify. Packed with protein, fiber, and vitamins, these little treasures are the perfect addition to any meal. “Heirloom Beans is no less than a promise of good things to come from this humble but rather magical food.” —Deborah Madison, James Beard and Julia Child Award–winning cookbook author of Vegetarian Cooking for Everyone “Heirloom Beans is the ultimate kiss and tell all of legendary legumes. A delicious recipe and savory story for every heirloom bean.” —Annie Somerville, cookbook author and chef, Greens Restaurant “We give Rancho Gordo beans a place of honor at our restaurants.” —Thomas Keller, James Beard award-winning chef, cookbook author and restaurateur, French Laundry
Author: Vanessa Barrington
Publisher: Chronicle Books
ISBN: 0811872688
Category : Cooking
Languages : en
Pages : 182
Get Book Here
Book Description
“Everything you need to know about the delicious new world of beans in this pioneering [recipe] book . . .A keeper.” —Paula Wolfert, James Beard and Julia Child Award–winning cookbook author Who would have thought a simple bean could do so much? Heirloom bean expert Steve Sando provides descriptions of the many varieties now available, from Scarlet Runners to the spotted Eye of the Tiger beans. Nearly ninety recipes in the book will entice readers to cook up bowls of heartwarming Risotto and Cranberry Beans with Pancetta, or Caribbean Black Bean Soup. Close-up photos of the beans make them easy to identify. Packed with protein, fiber, and vitamins, these little treasures are the perfect addition to any meal. “Heirloom Beans is no less than a promise of good things to come from this humble but rather magical food.” —Deborah Madison, James Beard and Julia Child Award–winning cookbook author of Vegetarian Cooking for Everyone “Heirloom Beans is the ultimate kiss and tell all of legendary legumes. A delicious recipe and savory story for every heirloom bean.” —Annie Somerville, cookbook author and chef, Greens Restaurant “We give Rancho Gordo beans a place of honor at our restaurants.” —Thomas Keller, James Beard award-winning chef, cookbook author and restaurateur, French Laundry
Author:
Publisher:
ISBN:
Category : Trademarks
Languages : en
Pages : 1032
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Book Description
Author: United States. Bureau of the Census
Publisher:
ISBN:
Category : Commercial products
Languages : en
Pages : 942
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Book Description
Includes changes entitled Public bulletin.
Author: Li Shi
Publisher: DeepLogic
ISBN:
Category : History
Languages : en
Pages : 187
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Book Description
The book is the volume of “The Customs History in Remote Antiquity Period and The Three Dynasties (Xia, Shang and Zhou Dynasty)” among a series of books of “Deep into China Histories”. The earliest known written records of the history of China date from as early as 1250 BC, from the Shang dynasty (c. 1600–1046 BC) and the Bamboo Annals (296 BC) describe a Xia dynasty (c. 2070–1600 BC) before the Shang, but no writing is known from the period The Shang ruled in the Yellow River valley, which is commonly held to be the cradle of Chinese civilization. However, Neolithic civilizations originated at various cultural centers along both the Yellow River and Yangtze River. These Yellow River and Yangtze civilizations arose millennia before the Shang. With thousands of years of continuous history, China is one of the world's oldest civilizations, and is regarded as one of the cradles of civilization.The Zhou dynasty (1046–256 BC) supplanted the Shang and introduced the concept of the Mandate of Heaven to justify their rule. The central Zhou government began to weaken due to external and internal pressures in the 8th century BC, and the country eventually splintered into smaller states during the Spring and Autumn period. These states became independent and warred with one another in the following Warring States period. Much of traditional Chinese culture, literature and philosophy first developed during those troubled times.In 221 BC Qin Shi Huang conquered the various warring states and created for himself the title of Huangdi or "emperor" of the Qin, marking the beginning of imperial China. However, the oppressive government fell soon after his death, and was supplanted by the longer-lived Han dynasty (206 BC – 220 AD). Successive dynasties developed bureaucratic systems that enabled the emperor to control vast territories directly. In the 21 centuries from 206 BC until AD 1912, routine administrative tasks were handled by a special elite of scholar-officials. Young men, well-versed in calligraphy, history, literature, and philosophy, were carefully selected through difficult government examinations. China's last dynasty was the Qing (1644–1912), which was replaced by the Republic of China in 1912, and in the mainland by the People's Republic of China in 1949.Chinese history has alternated between periods of political unity and peace, and periods of war and failed statehood – the most recent being the Chinese Civil War (1927–1949). China was occasionally dominated by steppe peoples, most of whom were eventually assimilated into the Han Chinese culture and population. Between eras of multiple kingdoms and warlordism, Chinese dynasties have ruled parts or all of China; in some eras control stretched as far as Xinjiang and Tibet, as at present. Traditional culture, and influences from other parts of Asia and the Western world (carried by waves of immigration, cultural assimilation, expansion, and foreign contact), form the basis of the modern culture of China.
Author:
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ISBN:
Category :
Languages : en
Pages : 1188
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Book Description
Author: Great Britain. Parliament. House of Commons
Publisher:
ISBN:
Category :
Languages : en
Pages : 704
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Book Description
Author: Rick Greenspan
Publisher: Rick Greenspan and Hal Kahn
ISBN: 9781580175005
Category : Cooking
Languages : en
Pages : 244
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Book Description
Imagine this: You're at a campsite 10,000 feet up in the Third Mono Creek Recess of the high Sierras. You have no refrigerator, no food processor, no non-stick cookware, no measuring spoons, no pepper mill, no sea salt. How are you going to cook a meal that is imaginative, delightful, and delicious? That's what The Leave-No-Crumbs Camping Cookbook is all about.Rick Greenspan and Hal Kahn show anyone who loves the outdoors how to make homemade pizza, braid challah, wrap poached trout in a sushi roll, and even make dumplings for Chinese dim sum at their campsite. Campers who have never cooked anything more complicated than s'mores might feel uncertain about tackling chocolate mousse in the wild, but Greenspan and Kahn have three decades of experience teaching camp-out cooking. "We've taught people who could barely boil water," they say. And they are reassuring about trailside mishaps. If your grilled trout falls into the fire, take it out, brush off the ash, and rename the dish Cajun Blackened Trout. If the eggs break in their plastic container, make a dinner of crépes, huevos rancheros, and a cake. "The point of wilderness cooking is to have fun," say Greenspan and Kahn, "not worry if the Académie Française is looking over your shoulder." You'll find recipes for soups and stews; fruit, vegetable, and tofu dishes; pilafs, risottos, and polenta; pasta, noodles, and dumplings; sauces and schmeers (that's Yiddish for spreads); pancakes, crépes, and soufflés; pizza and quiche. An entire chapter is devoted to trout, and the book even includes a recipe for chocolate cake. There are instructions and tips for all sorts of of cooking techniques, including dehydrating, baking in coals or on a camping stove, grilling, frying, and steaming. And several pages are devoted to trip planning: how much food to bring, what to look for in a camp stove, how long you can expect your cooking fuel to last. This book is perfect for car campers, backpackers, bikers, canoeists, tail-gaters, and day picnickers who want good food to be part of the outdoor experience
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 228
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Book Description
Backpacker brings the outdoors straight to the reader's doorstep, inspiring and enabling them to go more places and enjoy nature more often. The authority on active adventure, Backpacker is the world's first GPS-enabled magazine, and the only magazine whose editors personally test the hiking trails, camping gear, and survival tips they publish. Backpacker's Editors' Choice Awards, an industry honor recognizing design, feature and product innovation, has become the gold standard against which all other outdoor-industry awards are measured.
Author: Llewellynn Frederick William Jewitt
Publisher: Library of Alexandria
ISBN: 1465589686
Category : Art
Languages : en
Pages : 1463
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Book Description
In issuing my present work I have two distinct personal duties to perform, and I hasten, in these few brief lines of introduction, to discharge them. First, I earnestly desire to ask indulgence from my readers for any shortcomings which may be apparent in its contents; and next, I desire emphatically to express my thanks to all who have in any way, or even to the smallest extent, assisted me in my labours. The preparation of the work has extended over a considerable period of time, and I have had many difficulties to contend with that are, and must necessarily be, wholly unknown to any but myself—hard literary digging to get at facts and to verify dates, that is not understood, and would scarce be believed in, by the reader who turns to my pages—and hence errors of omission and of commission may have, nay, doubtless have crept in, and may in some places, to a greater or less extent, have marred the accuracy of the page whereon they have occurred. I can honestly say I have left nothing undone, no source untried, and no trouble untaken to secure perfect accuracy in all I have written, and yet I am painfully aware that shortcomings may, and doubtless will, be laid to my charge; for these, wherever they occur, I ask, and indeed claim, indulgence. I believe in work, in hard unceasing labour, in patient and painstaking research, in untiring searchings, and in diligent collection and arrangement of facts—to make time and labour and money subservient to the end in view, rather than that the end in view, and the time and labour and money expended, should bend and bow and ultimately break before time. Thus it is that my “Ceramic Art” has been so long in progress, and thus it is that many changes have occurred during the time it has been passing through the press which it has been manifestly impossible to chronicle. I have the proud satisfaction, however, of knowing that my work is the only one of its kind yet attempted, and I feel a confident hope that it will fill a gap that has long wanted filling, and will be found alike useful to the manufacturer, the china collector, and the general reader. When, some twenty years ago, at the instance of my dear friend Mr. S. C. Hall, I began my series of papers in the Art Journal upon the various famous earthenware and porcelain works of the kingdom, but little had been done in that direction, and the information I got together from time to time had to be procured from original sources, by prolonged visits to the places themselves and by numberless applications to all sorts of people from whom even scraps of reliable matter could be obtained. Books on the subject were not many, and the information they contained on English Ceramics was meagre in the extreme. Since then numerous workers have sprung up, and their published volumes—many of them sumptuous and truly valuable works—attest strongly to the interest and pains they have taken in the subject. To all these, whoever they may be, the world owes a debt of gratitude for devoting their time and their talents to so important a branch of study. To each of them I tender my own thanks for having devoted themselves to the elucidation of one of my favourite pursuits, and for having given to the world the result of their labours. No work has, however, until now been entirely devoted to the one subject of British Ceramics, and I feel therefore that in presenting my present volumes to the public I am only carrying out the plan I at first laid down, and am not even in the slightest degree encroaching on the province of any other writer.
Author: Lawrence Bee
Publisher: Princeton University Press
ISBN: 0691204748
Category : Nature
Languages : en
Pages : 496
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Book Description
'Britain's Spiders' is a guide to all 38 of the British families, focussing on spiders that can be identified in the field. Illustrated with a remarkable collection of photographs, it is designed to be accessible to a wide audience, including those new to spider identification.
