Life in a Steamer; Or, The Letter-bag of the Great Western
Author : Thomas Chandler Haliburton
Publisher :
Page : 264 pages
File Size : 50,79 MB
Release : 1859
Category : Canadian wit and humor
ISBN :
Author : Thomas Chandler Haliburton
Publisher :
Page : 264 pages
File Size : 50,79 MB
Release : 1859
Category : Canadian wit and humor
ISBN :
Author :
Publisher :
Page : 264 pages
File Size : 24,34 MB
Release : 1853
Category :
ISBN :
Author : Thomas Chandler Haliburton
Publisher : S.l. : s.n., 18
Page : 198 pages
File Size : 13,68 MB
Release : 1840
Category : American wit and humor
ISBN :
Author :
Publisher :
Page : 360 pages
File Size : 15,29 MB
Release : 1840
Category :
ISBN :
Author : Christopher Buckley
Publisher : Rowman & Littlefield
Page : 243 pages
File Size : 27,70 MB
Release : 2023-05-01
Category : Travel
ISBN : 1493076639
The Columbianna, an ancient tramp steamer with a notably eccentric crew, 200 layers of paint on her decks, a sailing history going back to 1945, and demons in her plumbing, was crossing the Atlantic for the umpteenth time—but on this occasion with a sharp-eyed observer, whose brilliant account brings to life the harshness, humor, and bizarreness of life on board. Steaming to Bamboola is a story of the author's time at sea. He tells first-hand about typhoons, cargoes, smuggling, mid-ocean burials, rescues, stowaways, hard places, hard drinking, and hard romance. It is the tale of a ship and her crew, men fated to wander for a living—always steaming to, but never quite reaching, Bamboola. This was the first book by renowned author and humorist Christopher Buckley, which was originally published in 1982 to glowing reviews. Forty years and over twenty books and hundreds of articles later, Buckley introduces Columbianna and her roguish crew to a new generation of readers.
Author : Thomas Chandler Haliburton
Publisher :
Page : 232 pages
File Size : 13,87 MB
Release : 1858
Category : Canadian wit and humor
ISBN :
Author :
Publisher :
Page : 672 pages
File Size : 14,96 MB
Release : 1979
Category : Locomotives
ISBN :
Author : James Otis
Publisher : BoD – Books on Demand
Page : 210 pages
File Size : 27,31 MB
Release : 2018-05-23
Category : Fiction
ISBN : 3732687899
Reproduction of the original: The Life Savers by James Otis
Author : Fiona Fung
Publisher : AuthorHouse
Page : 94 pages
File Size : 49,49 MB
Release : 2008-03
Category : Cooking
ISBN : 143432110X
While stir-fries, chop sueys, and dim sums may be the more well-known Chinese foods in North America, steam cooking has long been a main-stream method in traditional Chinese cooking for the health-conscious minds. With bamboo steamers and other utensils for steam cooking becoming more popular in the supermarkets nowadays, recipes for steam cooking has also turned into a more sought-after subject. This 84-page book covers the basics of Chinese steam cooking, from how to flavour a dish, water level and general rules to determine cooking time for various ingredients. It talks about some finishing techniques that can enhance the flavour of a dish. There are illustrative examples of utensils, common sauces, herbs, seasoning and pantry items that can be used with steam cooking. There are 27 recipes for meat, fish, vegetables and dim sum dishes. They are easy to follow and illustrated with full-colour photoghrahy.
Author : Fuchsia Dunlop
Publisher : Bloomsbury Publishing
Page : 1029 pages
File Size : 34,29 MB
Release : 2019-10-03
Category : Cooking
ISBN : 1526617862
Winner of the Fortnum & Mason Cookery Book Award 2020 Shortlisted for the Guild of Food Writers Award 2020 Shortlisted for the James Beard Award 2020 'Cookbook of the year' Allan Jenkins, OFM 'No one explains the intricacies of Sichuan food like Fuchsia Dunlop. This book remains my bible for the subject' Jay Rayner A fully revised and updated edition of Fuchsia Dunlop's landmark book on Sichuan cookery. Almost twenty years after the publication of Sichuan Cookery, voted by the OFM as one of the greatest cookbooks of all time, Fuchsia Dunlop revisits the region where her own culinary journey began, adding more than 50 new recipes to the original repertoire and accompanying them with her incomparable knowledge of the dazzling tastes, textures and sensations of Sichuanese cookery. At home, guided by Fuchsia's clear instructions, and using just a few key Sichuanese storecupboard ingredients, you will be able to recreate Sichuanese classics such as Mapo tofu, Twice-cooked pork and Gong Bao chicken, or try your hand at a traditional spread of cold dishes comprising Bang bang chicken, Numbing-and-hot dried beef, Spiced cucumber salad and Green beans in ginger sauce. With spellbinding writing on the culinary and cultural history of Sichuan and accompanied by gorgeous travel and food photography, The Food of Sichuan is a captivating insight into one of the world's greatest cuisines. 'This book offers an unmissable opportunity to utilise the wok and cleaver, brave the fiery Mapo tofu and expand your technique with pot-stickers and steamed buns' Yotam Ottolenghi