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Author: Chris Price Publisher: Auckland University Press ISBN: 1775580903 Category : Poetry Languages : en Pages : 77
Book Description
This a lively and enjoyable first collection of poems by a writer who is well known in the New Zealand literary world and who has published widely in journals. It is a polished, elegant, and mature work. Chris Price's poems are characterized by witty surprises, sudden unexpected shifts of image, and many forms of wordplay. Covering a wide range of interests, themes, and tones, there is an alertness and sense of delight about these poems.
Author: Chris Price Publisher: Auckland University Press ISBN: 1775580903 Category : Poetry Languages : en Pages : 77
Book Description
This a lively and enjoyable first collection of poems by a writer who is well known in the New Zealand literary world and who has published widely in journals. It is a polished, elegant, and mature work. Chris Price's poems are characterized by witty surprises, sudden unexpected shifts of image, and many forms of wordplay. Covering a wide range of interests, themes, and tones, there is an alertness and sense of delight about these poems.
Author: D. K. Salunkhe Publisher: CRC Press ISBN: 9780824701055 Category : Technology & Engineering Languages : en Pages : 750
Book Description
"Furnishes exhaustive, single-source coverage of the production and postharvest technology of more than 70 major and minor vegetables grown in tropical, subtropical, and temperate regions throughout the world. Provides comparative data for each vegetable presented. "
Author: Steven Raichlen Publisher: Workman Publishing Company ISBN: 0761159584 Category : Cooking Languages : en Pages : 785
Book Description
Steven Raichlen, a national barbecue treasure and author of The Barbecue! Bible, How to Grill, and other books in the Barbecue! Bible series, embarks on a quest to find the soul of American barbecue, from barbecue-belt classics-Lone Star Brisket, Lexington Pulled Pork, K.C. Pepper Rub, Tennessee Mop Sauce-to the grilling genius of backyards, tailgate parties, competitions, and local restaurants. In 450 recipes covering every state as well as Canada and Puerto Rico, BBQ USA celebrates the best of regional live-fire cooking. Finger-lickin' or highfalutin; smoked, rubbed, mopped, or pulled; cooked in minutes or slaved over all through the night, American barbecue is where fire meets obsession. There's grill-crazy California, where everything gets fired up - dates, Caesar salad, lamb shanks, mussels. Latin-influenced Florida, with its Chimichurri Game Hens and Mojo-Marinated Pork on Sugar Cane. Maple syrup flavors the grilled fare of Vermont; Wisconsin throws its kielbasa over the coals; Georgia barbecues Vidalias; and Hawaii makes its pineapples sing. Accompanying the recipes are hundreds of tips, techniques, sidebars, and pit stops. It's a coast-to-coast extravaganza, from soup (grilled, chilled, and served in shooters) to nuts (yes, barbecued peanuts, from Kentucky).
Author: Chris Price
Author: Chris Price
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Author: Canada. Forestry Branch
Author: Canada. Dept. of Forestry
Author: Corrie Williamson
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Author: D. K. Salunkhe
Author: Aaron G. Nelson
Author: Steven Raichlen
Author: