Author: Henry Perkins StuckeyPublisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 34
Book Description
Cabbage Culture
Author: Henry Perkins StuckeyPublisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 34
Book Description
Commercial Cabbage Culture
Author: Victor Rickman BoswellPublisher:
ISBN:
Category : Cabbage
Languages : en
Pages : 64
Book Description
The Web of Athenaeus
Author: Christian JacobPublisher: Harvard University Press
ISBN: 9780674073289
Category :
Languages : en
Pages : 0
Book Description
Christian Jacob presents a completely fresh and unique reading of Athenaeus's Sophists at Dinner (ca. 200 ce), a text long mined merely for its testimonies to lost classical poets. Connecting the world of Hellenistic erudition with its legacy among Hellenized Romans, Jacob helps the reader navigate the many intersecting paths in this enormous work.
All About Braising: The Art of Uncomplicated Cooking
Author: Molly StevensPublisher: W. W. Norton & Company
ISBN: 0393241181
Category : Cooking
Languages : en
Pages : 497
Book Description
Winner of the James Beard Foundation Book Award From the perfect pot roast to the fragrant complexity of braised endive, there's no food more satisfying than a well-braised dish. The art of braising comes down to us from the earliest days of cooking, when ingredients were enclosed in a heavy pot and buried in the hot embers of a dying fire until tender and bathed in a deliciously concentrated sauce. Today, braising remains as popular and as uncomplicated as ever. Molly Stevens's All About Braising is a comprehensive guide to this versatile way of cooking, written to instruct a cook at any level. Everything you need to know is here, including: • a thorough explanation of the principles of good braising with helpful advice on the best cuts of meat, the right choice of fish and vegetables, and the right pots • 125 reliable, easy-to-follow recipes for meat, poultry, seafood, and vegetables, ranging from quick-braised weeknight dishes to slow-cooked weekend braises • planning tips to highlight the fact that braised foods taste just as good, if not even better, as leftovers • a variety of enlightened wine suggestions for any size pocketbook with each recipe.
Gardeners Guide to Growing Cabbage in the Vegetable Garden
Author: Paul R. WonningPublisher: Mossy Feet Books
ISBN: 1310023743
Category : Gardening
Languages : en
Pages : 45
Book Description
Gardeners Guide to the Growing Cabbage in the Vegetable Garden is an excellent vegetable garden guide for the garden beginner as well as the veteran gardener. Gardeners will find sections on growing, pickling, fermenting and canning cabbage. Planting, culture, harvest and storage of cabbage is covered as well. culture, vegetable, beginner,
Report
Author: Iowa State Horticultural SocietyPublisher:
ISBN:
Category : Fruit-culture
Languages : en
Pages : 638
Book Description
Includes Transactions of affiliated societies.
An Encyclopaedia of Agriculture
Author: John Claudius LoudonPublisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 1230
Book Description
Author: FARMER'S BULLETIN
Author: 
Author: