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First Certificate Language Practice

Author: Michael Vince
Publisher:
ISBN: 9783190228850
Category : English language
Languages : en
Pages : 312

Book Description

First Certificate Language Practice

Author: Michael Vince
Publisher: Heinemann Educational Books
ISBN: 9780435281663
Category : English language
Languages : en
Pages : 310

Book Description
A text for the revised Cambridge First Certificate English examination. It contains over 30 units of grammar explanations and exercises, regular progress tests and a final test, and 18 units of vocabulary which have a focus on phrasal verbs, prepositions and particles, and collocations.

English Grammar Practice-First Certificate in English

Author: Annabelle Jenkins
Publisher:
ISBN: 9781700269942
Category :
Languages : en
Pages : 50

Book Description
In part four of the first certificate exam, you are expected to be able to paraphrase, that is, express the same idea in two different ways. This part of the exam is to test your use of English and your grammar. Students should prepare themselves on being tested on conditionals, comparatives, superlatives, noun to adjective or verb and vice versa, phrasal verbs, verbs + their corresponding prepositions, gerunds and infinitives among others.

First Certificate Language Practice

Author: Michael Vince
Publisher:
ISBN: 9783190228850
Category : English language
Languages : en
Pages : 312

Book Description

Best of Delectable Foods and Dishes from al-Andalus and al-Maghrib: A Cookbook by Thirteenth-Century Andalusi Scholar Ibn Razīn al-Tujībī (1227–1293)

Author: Nawal Nasrallah
Publisher: BRILL
ISBN: 9004469486
Category : History
Languages : en
Pages : 914

Book Description
The thirteenth-century cookbook Fiḍālat al-khiwān fī ṭayyibāt al-ṭaʿām wa-l-alwān by the Andalusi scholar Ibn Razīn al-Tujībī showcases the sophisticated cuisine that developed in the Iberian Peninsula under Muslim rule through its 475 exquisite recipes. Now available for the first time in English, this edition contains al-Tujībī’s complete text, based on a newly discovered manuscript now available for the first time in any language. To introduce readers to the wonders of cooking and foodways in al-Andalus and the Maghreb, the translated text is supplemented with an extensive introduction and glossary, illustrated throughout with 218 color miniatures and artifacts, with 24 modernized recipes to give readers a taste of the cuisine. This is a key resource on medieval material culture and the Arab culinary heritage in Iberia, and a delight to all lovers of food and cookbooks.