Weitere Bücher, die Sie mögen werden

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  Abbott and Costello: Featuring...

  John Grant, Bud Abbott

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  Lou is happy since he is in love. Lou is thinking of getting married. He has spring fever. Lou's girl has a date tonight with Lon Chaney. Lou talks tough, and Lon Chaney enters. Lon warns Lou to stay away from his girl. Lou goes over to his girl's house and Lon arrives. Lou pretends he is Bud's girlfriend. Lou as Lulu dances with Lon.

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  Gotcha Day! - Adoption Tales of...

  Greg Murray

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  Meet Killian who is obsessed with clothes and just has to find the right outfit each morning; Jet who snores louder than a human; and Roger, who came to his family from a puppy mill and learned that people can be kind and loving. Gotcha Day! spotlights the adoption tales of over 60 adorable rescue dogs and their new forever families. The unique personality of each pup shines through the candid photos by animal advocate and photographer Greg Murray, and their humans let us in on their inspiring stories, funny quirks, and all the many things that make them special.

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  Jellies and Their Moulds

  Peter Brears

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  Peter Brears has a long acquaintance with jellies in every guise. He was fed them in childhood, he turned to curating their moulds and associated artefacts while director of York and Leeds museums, he has made them for innumerable historical food shows and events.And jelly is a much bigger thing than some packet from the supermarket mixed with boiling water. In the first place, it was not factory-made gelatine that did the setting, but any number of ingenious adaptations of kitchen materials and ingredients. In the second, it was not just a simple clear, coloured solid, but an optical prism to show off and transform the foods contained within it. It was the cook's greatest resource for introducing colour, variety and delight into the table display.The book sketches in the history of jellies, particularly in England, and discusses their place within a meal; gives several recipes based on the various setting agents (carrageen, gelatine, isinglass) and also for cereal moulds (flummery, tapioca, semolina, rice, cornflour, etc.); describes how jellies may be assembled by layering, embedding, lining and inclusion of fruit, nuts, gold, etc.; and gives an excellent illustrated account of the various forms of jelly moulds.

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  Aestheticism in Art

  William Hogarth

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  William Hogarth wrote his Analysis of Beauty in 1753, during the Age of Enlightenment. Through this captivating text, he tends to define the notion of beauty in painting and states that it is linked, per se, to the use of the serpentine lines in pictorial compositions. He calls it the line of beauty . His essay is thus dedicated to the study of the composition of paintings, depending on the correct use of the pictorial lines, light, colour, and the figure's attitudes. These timeless concepts have been applied by several artists through the centuries. Paintings from every period have here been chosen to support this demonstration. They allow us to explore the various manners in which beauty can be expressed in painting.

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  Learn to Sew

  CICO Books

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  Learn how to sew as you make fabulous toys, gifts, cards, bags and many more items you will be proud of!
  These 35 brilliant sewing projects have been specially designed for children aged 7 and upwards. In the Terrific Toys chapter, you'll find juggling animals, sock monsters and rag dolls, while in Fashion Fun, there are gorgeous bags, hair accessories and more. Next, discover some Delightful Decorations – from hanging felt stars to pretty lavender bags. Finally, Gifts and Cards is packed with ideas, such as the finger puppet cards, felt egg cosies or the sausage dog draft excluder. The sewing techniques explain every stitch you'll need and all the instructions and cute step-by-step artworks are easy to follow. Plus, each project has a grade so that you can start with easy sewing and move on to using more advanced stitches as you get better at it.

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  Mediterranean Vegetables

  Clifford A. Wright

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  “Finally a definitive book on the way the world is eating today. . . . Savory, vibrant, and healthy, and destined to be an instant classic.” —Bobby Flay 
   
  With Mediterranean Vegetables, Mediterranean food expert Clifford A. Wright gives us a new world of great tastes. Never before has such a wealth of information on vegetables of the Mediterranean been collected in one place. Each entry describes a vegetable and its varieties, explains its origins and its culinary history from ancient times right up through the present, and details how to grow and harvest is and where to buy it. Included are many vegetables that you may use every day, such as spinach, carrots, peppers, and tomatoes, as well as those you regularly see in markets but are unsure how to prepare, such as celeriac, kohlrabi, and taro. There are also those that you can easily cultivate in your garden or find growing wild, such as borage and garden cress. 
   
  You’ll find authentic recipes for such classics as ratatouille, gazpacho, and tabbouleh, as well as recipes for such less familiar dishes including Artichoke Hearts in Citrus Sauce and Golden Breadcrumbs, Fried Eggplant with Yogurt, etouffee of White Beans, Carrot Frittata, and more. Comprehensive and eminently accessible, Mediterranean Vegetables is, quite simply, a must-have reference and cookbook. 
   
  “There are so many interesting flavors and combinations here. Having had the honor of eating some of these dishes cooked by Cliff’s own hand, I know how good they really are. I can’t wait to cook them myself.” —Deborah Madison, author of Vegetarian Cooking for Everyone and The Greens Cookbook

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