Download or read book The Cookery Book of Lady Clark of Tillypronie written by Lady Clark (Charlotte Coltman) and published by . This book was released on 1909 with total page 618 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Sussex Recipe Book written by M. K. Samuelson and published by . This book was released on 2013 with total page 188 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Isis Vampires and Ghosts Oh My written by Janis Hill and published by Hague Publishing. This book was released on 2014-08-30 with total page 341 pages. Available in PDF, EPUB and Kindle. Book excerpt: Too late to save her sister’s life, Stephanie Anders must now try to save her soul from the vampire who has possessed her, Branwyre, eighteenth vampire Lord of the Aegean. With only the aid of the ghost of a pissed-off Buddhist monk with a potty mouth and the modern day Priestess of Isis, Stephanie must take on demons and other denizens of a world she knows nothing about if she is to succeed in banishing Branwyre. But even more difficult than that, she must learn how to forgive her sister Estella for what she did to her if she is to have even half a chance of saving her soul. Welcome to a world within our own – the Other World.
Download or read book Delphi Complete Works of Virginia Woolf Illustrated written by Virginia Woolf and published by Delphi Classics. This book was released on 2013-11-17 with total page 5586 pages. Available in PDF, EPUB and Kindle. Book excerpt: Virginia Woolf was one of the foremost authors of the twentieth century, whose ground-breaking novels and essays had a profound impact on modernist literature. For the first time in publishing history, Delphi Classics is proud to present Woolf’s complete works in a single edition. The eBook is complemented with numerous illustrations, rare texts appearing in digital print for the first time, informative introductions and the usual Delphi bonus material. (Version 10) * Beautifully illustrated with images relating to Woolf’s life and works * Concise introductions to the novels and other texts * ALL 10 novels, with individual contents tables * Images of how the books were first printed, giving your eReader a taste of the original texts * Excellent formatting of the texts * Special chronological and alphabetical contents tables for the short stories and essays * The rare play penned by Woolf, appearing in no other collection * Easily locate the essays or short stories you want to read * Includes Woolf’s memoirs and diary – spend hours exploring the author’s literary life * Scholarly ordering of texts into chronological order and literary genres * UPDATED with ‘Contemporary Writers’, rare stories and essays CONTENTS: The Novels The Voyage Out (1915) Night and Day (1919) Jacob’s Room (1922) Mrs. Dalloway (1925) To the Lighthouse (1927) Orlando (1928) The Waves (1931) Flush (1933) The Years (1937) Between the Acts (1941) The Short Stories The Short Stories of Virginia Woolf The Play Freshwater (1923) The Non-Fiction The Common Reader: First Series (1925) A Room of One’s Own (1929) On Being Ill (1930) London Essays (1931) The Common Reader: Second Series (1932) Walter Sickert: A Conversation (1934) Three Guineas (1938) Roger Fry: A Biography (1940) The Death of the Moth and Other Essays (1942) The Moment and Other Essays (1947) The Captain’s Death Bed and Other Essays (1950) Granite and Rainbow (1953) Contemporary Writers (1965) Books and Portraits (1978) Women and Writing (1979) Miscellaneous Essays The Essays List of Essays and Reviews in Chronological Order List of Essays and Reviews in Alphabetical Order The Memoirs Writer’s Diary (1953) Moments of Being (1976)
Download or read book The Official Downton Abbey Cookbook written by Annie Gray and published by Weldon Owen. This book was released on 2019-09-17 with total page 272 pages. Available in PDF, EPUB and Kindle. Book excerpt: 2020 IBPA Awards Winner! The Official Downton Abbey Cookbook presents over 100 recipes that showcase the cookery and customs of the Crawley household—from upstairs dinner party centerpieces to downstairs puddings and pies—and bring an authentic slice of Downton Abbey to modern kitchens and Downton fans. Whether adapted from original recipes of the period, replicated as seen or alluded to on screen, or typical of the time, all the recipes reflect the influences found on the Downton Abbey tables. Food historian Annie Gray gives a rich and fascinating insight into the background of the dishes that were popular between 1912 and 1926, when Downton Abbey is set —a period of tremendous change and conflict, as well as culinary development. With a foreword by Gareth Neame, executive producer and co-creator of Downton Abbey, and featuring over 100 stunning color photographs, The Downton Abbey Cookbook also includes a special section on hosting Downton-themed dinner parties and presents stills from across the TV series as well as the latest film. Notes on the etiquette and customs of the times, quotes from the characters, and descriptions of the scenes in which the foods appear provide vivid context for the dishes. The recipes are grouped by occasion, which include breakfast; luncheons and suppers; afternoon tea and garden parties; picnics, shoots and race meets; festivities; upstairs dinner; downstairs dinner; downstairs supper and tea; and the still room. From the upstairs menu: Cornish Pasties Sausage Rolls Oysters au Gratin Chicken Vol-au-Vents Cucumber Soup Soul a la Florentine Salmon Mousse Quail and Watercress Charlotte Russe From the downstairs menu: Toad-in-the-Hole Beef Stew with Dumplings Steak and Kidney Pie Cauliflower Cheese Rice Pudding Jam and Custard Tarts Gingerbread Cake Summer Pudding With these and more historic recipes—compelling to a contemporary palate and easy to replicate in today’s kitchens—savor the rich traditions and flavors of Downton Abbey without end.
Download or read book The Official Downton Abbey Christmas Cookbook written by Regula Ysewijn and published by Weldon Owen. This book was released on 2020-11-03 with total page 240 pages. Available in PDF, EPUB and Kindle. Book excerpt: This elegant coffee table cookbook highlights the luxe and elegance of the Christmas at Downton Abbey and features a collection of traditional British holiday recipes, from appetizers to desserts, that were popular during the Edwardian period. Take a seat at the Christmas table of Downton Abbey, the historic British estate at the heart of the popular PBS series. Downton fans will appreciate this enticing collection of classic British holiday recipes from the Edwardian era, evocative narratives about Christmas traditions, and seasonal anecdotes from the award-winning series. Colorful photographs of finished dishes, fan-favorite moments from the Christmas episodes, and excerpts of character quotes bring the spirit of the holidays to life.
Download or read book The Spectator written by and published by . This book was released on 1909 with total page 1140 pages. Available in PDF, EPUB and Kindle. Book excerpt: A weekly review of politics, literature, theology, and art.
Download or read book Home Cookery in War time written by Ernest Oldmeadow and published by . This book was released on 1915 with total page 282 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Culinary History of Delmarva A From the Bay to the Sea written by Curtis Badger and published by Arcadia Publishing. This book was released on 2021-04-19 with total page 160 pages. Available in PDF, EPUB and Kindle. Book excerpt: For centuries, dating back to the time of the Native Americans, the fertile soils and the bountiful bays and salt marshes of the Delmarva Peninsula have fed its people well. Over the generations, its food culture has become intertwined with the history of the people who call this land home. Food determined where people lived, how they traveled, how their economy functioned and how they celebrated and shared the products of soil and salt water. Local writer and photographer Curtis Badger narrates this history with recipes based on seasonal bounty.
Download or read book The Official Downton Abbey Cookbook written by Annie Gray and published by Weldon Owen International. This book was released on 2019-09-17 with total page 274 pages. Available in PDF, EPUB and Kindle. Book excerpt: Recipes, notes, and photos from the show, “sumptuously presented in spectacular fashion even the blessed Lady Mary would approve of” (Chowhound). Food historian and show consultant Annie Gray gives a rich and fascinating insight into the background of the dishes that were popular between 1912 and 1926, when Downton Abbey is set—a period of tremendous change and conflict, as well as culinary development. With a foreword by executive producer and co-creator Gareth Neame, and featuring over one hundred stunning color photographs, The Official Downton Abbey Cookbook also includes a special section on hosting Downton-themed dinner parties and presents stills from the TV series and film. Notes on the etiquette and customs of the times, quotes from the characters, and descriptions of the scenes in which the foods appear provide vivid context for the dishes. The recipes are grouped by occasion, which include breakfast; luncheons and suppers; afternoon tea and garden parties; picnics, shoots and race meets; festivities; upstairs dinner; downstairs dinner; downstairs supper and tea; and the still room. Whether adapted from original recipes of the period, replicated as seen or alluded to on screen, or typical of the time, all the recipes reflect the influences found on the Downton Abbey tables. “A truly useful work of culinary history.” —Publishers Weekly “Will let you live your best Dowager Countess life.” —Food & Wine
Download or read book Books of 1912 written by Chicago Public Library and published by . This book was released on 1912 with total page 446 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Letters of Henry Adams written by Henry Adams and published by Harvard University Press. This book was released on 1982 with total page 910 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Book Bulletin written by Chicago Public Library and published by . This book was released on 1912 with total page 638 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Library Bulletin written by University of Aberdeen and published by . This book was released on 1913 with total page 928 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Outlook written by and published by . This book was released on 1909 with total page 870 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Oxford Companion to Food written by Alan Davidson and published by OUP Oxford. This book was released on 2014-08-21 with total page 953 pages. Available in PDF, EPUB and Kindle. Book excerpt: the best food reference work ever to appear in the English language ... read it and be dazzled' Bee Wilson, New Statesman First published in 1999, the ground-breaking Oxford Companion to Food was an immediate success and won prizes and accolades around the world. Its blend of serious food history, culinary expertise, and entertaining serendipity, was and remains unique. Interest in food, cooking, and the culture surrounding food has grown enormously in the intervening period, as has the study of food and food history. University departments, international societies, and academic journals have sprung up dedicated to exploring the meaning of food in the daily lives of people around the world, alongside an ever-increasing number of articles, books, programmes, and websites in the general media devoted to the discussion of food, making the Oxford Companion to Food more relevant than ever. Already a food writing classic, this Companion combines an exhaustive catalogue of foods, be they biscuits named after battles, divas or revolutionaries; body parts (from nose to tail, toe to cerebellum); or breads from the steppes of Asia or the well-built ovens of the Mediterranean; with a richly allusive commentary on the culture of food, expressed in literature and cookery books, or as dishes peculiar to a country or community. While building on the Companion's existing strengths, Tom Jaine has taken the opportunity to update the text and alert readers to new perspectives in food studies. There is new coverage of attitudes to food consumption, production and perception, such as food and genetics, food and sociology, and obesity. New entries include terms such as convenience foods, drugs and food, Ethiopia, leftovers, medicine and food, pasta, and many more. There are also new entries on important personalities who are of special significance within the world of food, among them Clarence Birdseye, Henri Nestl?, and Louis Pasteur. In its new edition the Companion maintains its place as the foremost food reference resource for study and home use.
Download or read book Summer Cooking written by Elizabeth David and published by Penguin UK. This book was released on 2013-12-06 with total page 272 pages. Available in PDF, EPUB and Kindle. Book excerpt: Summer Cooking - first published in 1955 - is Elizabeth David's wonderful selection of dishes, for table, buffet and picnic, that are light, easy to prepare and based on seasonal ingredients. Elizabeth David shows how an imaginative use of herbs can enhance even the simplest meals, whether egg, fish or meat, while her recipes range from a simple salade niçoise to strawberry soufflé. Finally, Summer Cooking has chapters on hors d'oeuvres, summer soups, vegetables, sauces and sweets that are full of ideas for fresh, cool food all summer long. 'Not only did she transform the way we cooked but she is a delight to read' Express on Sunday 'Britain's most inspirational food writer' Independent 'When you read Elizabeth David, you get perfect pitch. There is an understanding and evocation of flavours, colours, scents and places that lights up the page' Guardian 'Not only did she transform the way we cooked but she is a delight to read' Express on Sunday Elizabeth David (1913-1992) is the woman who changed the face of British cooking. Having travelled widely during the Second World War, she introduced post-war Britain to the sun-drenched delights of the Mediterranean and her recipes brought new flavours and aromas into kitchens across Britain. After her classic first book Mediterranean Food followed more bestsellers, including French Country Cooking, Summer Cooking, French Provincial Cooking, Italian Food, Elizabeth David's Christmas and At Elizabeth David's Table.
