PDF Ebook Pitts Specials: Curtis Pitts and His Legendary BiplanesBy Budd Davisson

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Pitts Specials: Curtis Pitts and His Legendary BiplanesBy Budd Davisson

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Book by Davisson, Budd

• Sales Rank: #2113760 in Books
• Brand: Motorbooks International
• Published on: 1991-09
• Ingredients: Example Ingredients
• Original language: English
• Number of items: 1
• Dimensions: 10.50" h x 9.00" w x .50" l,
• Binding: Paperback
• 128 pages

Features

• Used Book in Good Condition

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PDF Ebook Shockley on Eugenics and Race: The Application of Science to the Solution of Human ProblemsBy William Shockley

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Pearson has collected William Shockley's writings about his theories of hereditary human intelligence and his belief that the less intelligent were overproducing and the more intelligent, underproducing. Shockley urged that studies be made of heredity, intellectual and demographic trends in order to ensure high intelligence levels.

• Sales Rank: #135915 in Books
• Published on: 1992-09
• Original language: English
• Number of items: 1
• Dimensions: 9.50" h x 6.25" w x .75" l,
• Binding: Paperback
• 292 pages

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Get Free Ebook Cam Jansen: The Mystery of the Television Dog: Cam Jansen Series, Book 4

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Product details

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margin: 0.5em 0px 0em 25px !important;

}

Audible Audiobook

Listening Length: 36 minutes

Program Type: Audiobook

Version: Unabridged

Publisher: Listening Library

Audible.com Release Date: January 8, 2019

Whispersync for Voice: Ready

Language: English, English

ASIN: B07KPNY24Y

Amazon Best Sellers Rank:

My son is reading 2nd grade level but isn’t really interested in books. I got him a few cam books and he loves them! The chapters are short. He loves the characters and the mysteries. I remember loving them as a little girl too.

My daughter love the series she is so exited every time she got a new Cam Jensen she first see the title then she start imagine and telling me what might it be and then my little bookworm reads and reads and tell me the whole story by her

MY 8 YEAR OLD LOVED IT

Great first readers

My daughter has not yet received this book... At six, she still prefers the Young Cam Jansen books because of the colorful pictures...but she loves dogs. Cam Jansen...dogs...dogs...Cam Jansen... I know it's going to be a hit so I have it for when she's ready to move on to a not-so-young Cam Jansen ;)

Students enjoyed reading this book.

Love Cam Jansen and dogs perfect book! Really good for the third grade level. Keeps your interest with clues throughout the book.

I think this is a good book because it's an adventurous mystery. Also, it has cute dogs in the story.

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Ebook A Taste of Ancient RomeBy Ilaria Gozzini Giacosa

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From appetizers to desserts, the rustic to the refined, here are more than two hundred recipes from ancient Rome tested and updated for today's tastes. With its intriguing sweet-sour flavor combinations, its lavish use of fresh herbs and fragrant spices, and its base in whole grains and fruits and vegetables, the cuisine of Rome will be a revelation to serious cooks ready to create new dishes in the spirit of an ancient culture.

• Sales Rank: #948743 in Books
• Published on: 1994-05-02
• Released on: 1994-05-02
• Original language: English
• Number of items: 1
• Dimensions: 9.38" h x .70" w x 6.63" l, .84 pounds
• Binding: Paperback
• 239 pages

From Publishers Weekly
Neither an update for modern palates nor an anthropological study, this engrossing collection reproduces a two-thousand-year-old cuisine to "tempt the reader to explore some appetizing dishes from forgotten historical sources."4 Relying primarily on the writings of Apicius, Cato, Coumella, Juvenal, Martial and Petroniussics , Giacosa recalls the foods and practices of the Roman meal, or cena , the banquet and the tavern. Though established centuries before the introduction of the tomato, eggplant or pasta, ancient Roman cuisine depended on some elements familiar to modern Italian cooking: eggs, vegetables, fish and poultry. Less familiar elements included dormice (served stuffed), thrushes (served roasted) and the widely used sun-fermented fish-based sauce called garum . The 200 recipes here for such representative selections as seasoned mussels and duck in prune sauce are offered in their original Latin and in English; Giocosa also provides additional instructions, as for stuffing pigeons, or substitutions for ingredients like silphium, which is no longer available. The dozens of line drawings of ancient foodstuffs and color plates of Pompeian taverns and food shops complete this culinary portrait. Useful for food historians, a treat for food buffs, the book takes a welcome new look at the origins of a familiar cuisine. Illustrations not seen by PW.
Copyright 1992 Reed Business Information, Inc.

From Library Journal
Here are two specialized books dealing with bygone cuisines, each with its own particular sort of fascination. Molokhovets's book was first published in 1861 but revised by the author up through 1917, thus spanning an important era in Russian history. Her compendium was a sort of Fannie Farmer or Mrs. Beeton's that became essential for young Russian housewives. (Indeed, it was credited with saving families that otherwise would have been destroyed by "drunkenness and loose living.") Toomre, a well-known culinary historian, has done an impressive job of presenting Molokhovets's work, providing a lengthy introduction to set the stage and annotations to put the recipes in context. A glimpse into another world that should interest cultural and culinary historians alike. Giacosa's unusual book goes back a bit earlier. Combining her scholarly training in archaeology and her interest in food, she presents a lively portrait of ancient Rome and its culinary practices. She has culled recipes from Apicius and other contemporary sources and made them accessible to adventurous modern cooks. As she presents it, the Roman kitchen seems surprisingly sophisticated, with a reliance on lots of fresh herbs, a taste for sweet and sour combinations, and dishes made with foie gras, truffles, and other "refined" ingredients. In fact, Giacosa also includes related modern recipes from the same region for comparison. Well written and engaging despite its narrow scope, Giacosa's book is recommended for special collections.
Copyright 1992 Reed Business Information, Inc.

Language Notes
Text: English, Latin (translation)
Original Language: Italian, Latin

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