Author: Tony KokkinosPublisher:
ISBN: 9781838412708
Category :
Languages : en
Pages : 320
Book Description
The definitive analysis of Arsenal during Arsène Wenger's 22 years.
Author: United States International Trade CommissionField & Stream
Author: Publisher:
ISBN:
Category :
Languages : en
Pages : 160
Book Description
FIELD & STREAM, America’s largest outdoor sports magazine, celebrates the outdoor experience with great stories, compelling photography, and sound advice while honoring the traditions hunters and fishermen have passed down for generations.
Author: Tariff CommissionA.D. Livingston’s Big Book of Meat
Author: A. D. LivingstonPublisher: Rowman & Littlefield
ISBN: 1493034529
Category : Cooking
Languages : en
Pages : 401
Book Description
From the legendary food columnist for Gray’s Sporting Journal, three of his good-humored, savvy, and down-to-earth cookbooks in one package From the late A.D. Livingston, longtime columnist for Gray’s Sporting Journal and renowned cookbook author who poured a lifetime of Southern culinary knowledge into his beloved cookbooks—three of his bestselling cookbooks in one amazing package! A.D. Livingston’s Big Book ofSausage, Jerky, and Smoked and Salted Meats gives every country cook—and sportsmen in particular—a down-to-earth guide to delicious ways to prepare pork, venison, beef, chicken, fish, and more by an author called “an American master.”
Odyssey
Author: Ron CulleyPublisher: Grosvenor House Publishing
ISBN: 1803814136
Category : Humor
Languages : en
Pages : 421
Book Description
Following in the hallowed footsteps of Bryson, Fry and Palin, Ron Culley has produced a travel book that is at once fascinating, delightful and very funny. Whether writing about America's Route 66, the Arctic Circle, European rail journeys, Africa's Equator countries or points between, Culley entertains hugely. A must read!
The Sausage of the Future
Author: Carolien NieblingPublisher: Lars Müller Publishers
ISBN: 9783037785485
Category : Cooking (Sausages)
Languages : en
Pages : 156
Book Description
The sausage is one of mankind's first-ever designed food items. A paragon of efficient butchery, it was originally conceived to make the most of animal protein in times of scarcity. Now, in these times when protein is once again in short supply, a molecular chef, a master butcher, and a designer have teamed up to reinvent the sausage, ready for the challenges of the future.
Photograph
Author: Tanith DavenportPublisher: Totally Entwined Group (USA+CAD)
ISBN: 178430011X
Category : Fiction
Languages : en
Pages : 260
Book Description
She wanted him. Her sister married him. Tara Thornton hasn't spoken to her sister in two years, ever since Azure married the man of Tara's dreams. Tired of the rift, Azure invites her to take a Mediterranean cruise on a friend's yacht and, bowing to family pressure, Tara accepts. Forced to be in close proximity with the man she still desires, Tara is thrown into confusion. The presence of celebrity theme park owner Liam Wilder and the reality of his marriage to Azure send Tara into a tailspin and, in an attempt to regain control, she responds to the advances of hot fellow guest Ryan Hyde, while determined to feel no affection for him. But Ryan has a way of getting under her skin, and Tara's plan to get closer to Liam is rapidly losing its importance as Ryan begins to break down her defences. Can she let go of Liam, let Ryan into her heart...and tell Azure the real reason for her silence?
How To Make Your Own Sausages
Author: Paul PeacockPublisher: Robinson
ISBN: 184528593X
Category : Cooking
Languages : en
Pages : 240
Book Description
Beginning with the history, the significance and the flavours of the great British Banger this book goes on to explain how to make sausages at home, with step-by-step instructions and mouthwatering recipes from all over the UK. It is ideal for those beginners who just want to make a couple of pounds for the family freezer, but it also assumes that readers will want to progress and so the necessary equipment and materials are explained, from how to buy them, to how to maintain them.
Author: 