Author: Publisher:
ISBN:
Category :
Languages : en
Pages : 626
Book Description
British Museum Catalogue of Printed Books
Author: Catalogue of the Printed Books in the Library of the British Museum
Author: British LibraryThe British Museum Catalogue of Printed Books, 1881-1900: Marl to Mendthal
Author: British Museum. Department of Printed BooksPublisher:
ISBN:
Category : English literature
Languages : en
Pages : 1086
Book Description
Nineteenth Century Short-title Catalogue: phase 1. 1816-1870
Author: General catalogue of printed books
Author: British museum. Dept. of printed booksPublisher:
ISBN:
Category :
Languages : en
Pages : 488
Book Description
Massey and Son's Biscuit, Ice, & Compote Book, Or, The Essence of Modern Confectionery
Author: William John MasseyPublisher:
ISBN:
Category : Confectionery
Languages : en
Pages : 136
Book Description
Ulysses
Author: What Goes Around Comes Around
Author: Kimberly J. LauPublisher:
ISBN:
Category : Proverbs
Languages : en
Pages : 204
Book Description
Writing Resistance
Author: Sarah J. YoungPublisher: UCL Press
ISBN: 1787359913
Category : Political Science
Languages : en
Pages : 272
Book Description
In 1884, the first of 68 prisoners convicted of terrorism and revolutionary activity were transferred to a new maximum security prison at Shlissel´burg Fortress near St Petersburg. The regime of indeterminate sentences in isolation caused severe mental and physical deterioration among the prisoners, over half of whom died. But the survivors fought back to reform the prison and improve the inmates’ living conditions. The memoirs many survivors wrote enshrined their story in revolutionary mythology, and acted as an indictment of the Tsarist autocracy’s loss of moral authority. Writing Resistance features three of these memoirs, all translated into English for the first time. They show the process of transforming the regime as a collaborative endeavour that resulted in flourishing allotments, workshops and intellectual culture – and in the inmates running many of the prison’s everyday functions. Sarah J. Young’s introductory essay analyses the Shlissel´burg memoirs’ construction of a collective narrative of resilience, resistance and renewal. It uses distant reading techniques to explore the communal values they inscribe, their adoption of a powerful group identity, and emphasis on overcoming the physical and psychological barriers of the prison. The first extended study of Shlissel´burg’s revolutionary inmates in English, Writing Resistance uncovers an episode in the history of political imprisonment that bears comparison with the inmates of Robben Island in South Africa’s apartheid regime and the Maze Prison in Belfast during the Troubles. It will be of interest to scholars and students of the Russian revolution, carceral history, penal practice and behaviours, and prison and life writing.
Toll House Tried and True Recipes
Author: Ruth Graves WakefieldPublisher: Courier Corporation
ISBN: 0486235602
Category : Cooking
Languages : en
Pages : 383
Book Description
For all cooks, this book is a true classic. It contains hundreds of interesting recipes along with hundreds of hints will make anything you prepare a success. The owner of the Toll House Restaurant in Whitman, Massachusetts, Ruth Wakefield offers here the most famous and successful tips and recipes which made her restaurant so renowned. The author begins with the necessary information all good cooks need: helpful hints (dip peeled bananas in lemon juice to prevent discoloration, how to measure solid fat); equivalents and proportions; purchasing guide; timetable for roasting, broiling, boiling, oven steaming; care of your refrigerator and range, how to save fuel; table setting and service; challenging menus; inexpensive everyday meals; success with frozen desserts; and much, much more. There is also a "primer for brides," which contains 36 essential dishes for the new homemaker (from making hot or iced coffee to main courses, desserts, even champagne punch!) Then come the mouth-watering recipes: hors d'oeuvres (cheese balls, caviar toast, stuffed mushroom caps, etc.), appetizers (fruit shrub, stuffed cantaloupe, oyster cocktail, etc.), soups, stews, and chowders (clam bisque, baked bean soup, lobster stew, clam chowder, croutons, croustades, etc.), bread (crumb bread, shredded wheat bread, Swedish tea ring, health bread, orange bread, etc.), meats and poultry (pot roast with vegetables, Neapolitan meat loaf, shepherd's pie, crown roast of pork, chicken divan, chicken terrapin, etc.), meat substitutes (goldenrod eggs, foamy omelettes, cheese croquettes, noodle ring, etc.); seafood (baked halibut, salmon and rice delight, Toll House lobster, lobster imperial, etc.), vegetables, salads and dressing, desserts, all kinds of sauces, cakes and cookies, frosting and fillings, pastries and pies, candies, tea time sandwiches, relishes, and oddments. The book concludes with sections on solving kitchen problems, how to cook for a hundred people, and a guide to purchasing, preserving, and canning jellies, jams, fruits, and vegetables.