Monthly Checklist of State Publications PDF Download

Author: Library of Congress. Exchange and Gift Division
Publisher:
ISBN:
Category : State government publications
Languages : en
Pages : 598

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Book Description
June and Dec. issues contain listings of periodicals.

Author: Library of Congress. Division of Documents
Publisher:
ISBN:
Category : State government publications
Languages : en
Pages : 580

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Author: United States. Department of the Interior. Library
Publisher:
ISBN:
Category : Library catalogs
Languages : en
Pages : 820

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Author:
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Category : Union catalogs
Languages : en
Pages :

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Includes entries for maps and atlases.

Author: California. Legislature. Senate. Interim Committee on Fish and Game
Publisher:
ISBN:
Category :
Languages : en
Pages : 796

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Author: New York Public Library. Research Libraries
Publisher:
ISBN:
Category : Library catalogs
Languages : en
Pages : 574

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Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 116

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Book Description
The Bulletin of the Atomic Scientists is the premier public resource on scientific and technological developments that impact global security. Founded by Manhattan Project Scientists, the Bulletin's iconic "Doomsday Clock" stimulates solutions for a safer world.

Author: Michael L. Russell
Publisher: Pergamon
ISBN:
Category : Medical
Languages : en
Pages : 340

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Author: Jeanne Wakatsuki Houston
Publisher: Houghton Mifflin Harcourt
ISBN: 9780618216208
Category : Biography & Autobiography
Languages : en
Pages : 216

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Book Description
A true story of Japanese American experience during and after the World War internment.

Author: Harold McGee
Publisher: Simon and Schuster
ISBN: 1416556370
Category : Cooking
Languages : en
Pages : 898

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Book Description
A kitchen classic for over 35 years, and hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible which food lovers and professional chefs worldwide turn to for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. For its twentieth anniversary, Harold McGee prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment. On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped birth the inventive culinary movement known as "molecular gastronomy." Though other books have been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques. Among the major themes addressed throughout the new edition are: · Traditional and modern methods of food production and their influences on food quality · The great diversity of methods by which people in different places and times have prepared the same ingredients · Tips for selecting the best ingredients and preparing them successfully · The particular substances that give foods their flavors, and that give us pleasure · Our evolving knowledge of the health benefits and risks of foods On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.