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Author:
Publisher:
ISBN:
Category : Cooking, American
Languages : en
Pages : 282
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Book Description
Author:
Publisher:
ISBN:
Category : Cooking, American
Languages : en
Pages : 282
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Book Description
Author:
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 596
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Book Description
Author: Woman''s Institute of Domestic Sciences
Publisher: Hardpress Publishing
ISBN: 9781318799824
Category :
Languages : en
Pages : 380
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Book Description
Unlike some other reproductions of classic texts (1) We have not used OCR(Optical Character Recognition), as this leads to bad quality books with introduced typos. (2) In books where there are images such as portraits, maps, sketches etc We have endeavoured to keep the quality of these images, so they represent accurately the original artefact. Although occasionally there may be certain imperfections with these old texts, we feel they deserve to be made available for future generations to enjoy.
Author: Woman's Institute of Domestic Arts and Sciences
Publisher:
ISBN:
Category :
Languages : en
Pages : 0
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Author: Woman'S Institute Of Domestic Arts And S
Publisher:
ISBN: 9789389659283
Category : Cooking
Languages : en
Pages : 258
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Book Description
Woman's Institute Library Of Cookery (Volume III): Soup, Meat, Poultry And Game, Fish And Shell Fish This book is a result of an effort made by us towards making a contribution to the preservation and repair of original classic literature. In an attempt to preserve, improve and recreate the original content, we have worked towards: 1. Type-setting & Reformatting: The complete work has been re-designed via professional layout, formatting and type-setting tools to re-create the same edition with rich typography, graphics, high quality images, and table elements, giving our readers the feel of holding a 'fresh and newly' reprinted and/or revised edition, as opposed to other scanned & printed (Optical Character Recognition - OCR) reproductions. 2. Correction of imperfections: As the work was re-created from the scratch, therefore, it was vetted to rectify certain conventional norms with regard to typographical mistakes, hyphenations, punctuations, blurred images, missing content/pages, and/or other related subject matters, upon our consideration. Every attempt was made to rectify the imperfections related to omitted constructs in the original edition via other references. However, a few of such imperfections which could not be rectified due to intentional\unintentional omission of content in the original edition, were inherited and preserved from the original work to maintain the authenticity and construct, relevant to the work. We believe that this work holds historical, cultural and/or intellectual importance in the literary works community, therefore despite the oddities, we accounted the work for print as a part of our continuing effort towards preservation of literary work and our contribution towards the development of the society as a whole, driven by our beliefs. We are grateful to our readers for putting their faith in us and accepting our imperfections with regard to preservation of the historical content. HAPPY READING!
Author: Andrew F. Smith
Publisher: Univ of California Press
ISBN: 0520954157
Category : Cooking
Languages : en
Pages : 258
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Book Description
In a lively account of the American tuna industry over the past century, celebrated food writer and scholar Andrew F. Smith relates how tuna went from being sold primarily as a fertilizer to becoming the most commonly consumed fish in the country. In American Tuna, the so-called "chicken of the sea" is both the subject and the backdrop for other facets of American history: U.S. foreign policy, immigration and environmental politics, and dietary trends. Smith recounts how tuna became a popular low-cost high-protein food beginning in 1903, when the first can rolled off the assembly line. By 1918, skyrocketing sales made it one of America’s most popular seafoods. In the decades that followed, the American tuna industry employed thousands, yet at at mid-century production started to fade. Concerns about toxic levels of methylmercury, by-catch issues, and over-harvesting all contributed to the demise of the industry today, when only three major canned tuna brands exist in the United States, all foreign owned. A remarkable cast of characters— fishermen, advertisers, immigrants, epicures, and environmentalists, among many others—populate this fascinating chronicle of American tastes and the forces that influence them.
Author: Woman's Institute Woman's Institute of Domestic Arts and Sciences
Publisher:
ISBN: 9781986459266
Category :
Languages : en
Pages : 228
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Book Description
Woman's Institute Library of CookeryVolume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish by Woman's Institute of Domestic Arts and Sciences is a rare manuscript, the original residing in some of the great libraries of the world. This book is a reproduction of that original, typed out and formatted to perfection, allowing new generations to enjoy the work. Publishers of the Valley's mission is to bring long out of print manuscripts back to life.
Author:
Publisher:
ISBN:
Category : Cooking, American
Languages : en
Pages : 264
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Book Description
Author: William Rea Cagle
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 874
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Book Description
Author: New York Public Library. Research Libraries
Publisher:
ISBN:
Category : Library catalogs
Languages : en
Pages : 564
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Book Description
