Altri libri che potrebbero interessarti

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  Grand Fleet Battlecruisers

  Steve Backer

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  The ShipCraft series provides in-depth information about building and modifying model kits of famous warship types. Lavishly illustrated, each book takes the modeller through a brief history of the subject class, highlighting differences between sister-ships and changes in their appearance over their careers. This includes paint schemes and camouflage, featuring colour profiles and highly-detailed line drawings and scale plans. The modelling section reviews the strengths and weaknesses of available kits, lists commercial accessory sets for super-detailing of the ships, and provides hints on modifying and improving the basic kit. This is followed by an extensive photographic gallery of selected high-quality models in a variety of scales, and the book concludes with a section on research references  books, monographs, large-scale plans and relevant websites.rnrnThis volume follows the format of the highly successful Flower Class where the extent has been doubled to include far more illustrations of the many different designs, from the Invincible of 1906 to the Renowns of 1915, and including the hybrid large light cruisers Courageous, Glorious and Furious.

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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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  "S" Is for Stupid - An...

  Leland Gregory

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  An A-to-Z treasury of dumb, disastrous, and hard-to-believe human behavior from the New York Times-bestselling author of Stupid History!  * A doctor’s actual diagnostic notation: The patient is married but sexually active.  * “Shooting Reported at Firing Range” —The State, Columbia, South Carolina, August 4, 2006  * Arrested for public urination in Bowling Green, Ohio: Mr. Joshua Pees. —The Sentinel-Tribune, Bowling Green, Ohio, September 5, 2001  From absurd 911 calls to presidential philosophizing and foolish felons, Leland Gregory generates the best laughs by exposing the worst of human nature. This best-of collection features fifty percent new material and fifty percent fan favorites, arranged alphabetically by topic. And because the stories Gregory chronicles are just that unbelievable, each anecdote, quote, or factoid is presented with relevant background information, including its verified news source.

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  The Sustainable Rose Garden - A...

  Pat Shanley, Peter Kukielski,...

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  “A fascinating and informative book for anyone who loves roses but wants to avoid spraying them with toxic chemicals” (The American Gardener).   A winner of the World Federation of Roses Literary Award, this work brings together experts from around the world to inform gardeners about developments in the new, irresistible—yet long overdue—trend toward creating environmentally friendly and enduring rose gardens, with “sustainability” as the key.   The queen of flowers, the rose—by presidential declaration, America’s National Floral Emblem—was initially left behind as “green consciousness” and the concept of sustainability took hold among the gardening public. But the rose is now making up for lost time. From the workshops of breeders—both in the United States. and abroad—a new generation of disease-resistant and low-maintenance rose varieties has emerged in the last decade to fill popular demand.   In this book, you will learn how to make your own sustainable rose garden. With thirty-eight lavishly illustrated articles and descriptions of the best new—as well as old—rose varieties designed for the sustainable rose garden, this is a must-have book for today’s new generation of avid but environmentally conscious gardeners.   “Finally, we have a book that addresses the notion of growing roses in an environmentally friendly manner . . . Nothing about sustainable rose culture has been presented as well as it has been in this book.” —Pacific Horticulture Society

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  The Southern Foodie's Guide to...

  Chris Chamberlain

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  A guide to purchasing, preparing, and cooking pork using the culinary traditions of the American South—includes photos, recipes and dining recommendations. 
   
  Discover some of the essential tips and recipes behind the best pork dishes in the south with Chris Chamberlain, author of the popular The Southern Foodie Cookbook. 
   
  Arguably the most democratic of all proteins, pork is welcome across the country from a gourmet pork belly dish on the menu of the toniest Charleston bistro to a whole hog roasting in a hole dug in the sand of a beach in LA (Lower Alabama). 
   
  A geographic tour of the Southern states will showcase restaurants in the region that have special talents when it comes to pork. The chefs and pitmasters have shared some of their most sacred secrets, the actual recipes for the best pork, barbecue and bacon dishes that emerge from their kitchens. 
   
  Since man cannot live by pig alone, there is also a selection of recipes that are great accompaniments to the pork dishes contributed by the fifty Southern restaurants that are featured. 
   
  The Southern Foodie’s Guide to the Pig introduces readers to all the parts of this versatile animal and teaches procedures to prepare all sorts of wonderful dishes.

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  Marijuana for Everybody! - The...

  Elise McDonough, Times High

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  “A surprisingly deep guide to pot culture . . . 192 pages of legit knowledge” from the author of The Official High Times Cannabis Cookbook (The Cannabist). 
   
  Marijuana is more widely available and accepted than ever before, with more people coming to the plant every day for a range of reasons. From the experts at High Times magazine—the world’s most trusted name when it comes to getting stoned—here is an authoritative, accessible guide to marijuana, its uses, and culture. This illustrated handbook offers clear and friendly primers on subjects such as what pot is and how it works, tips on getting high and managing the experience, cooking with pot, and FAQs as well as an “I’m High, Now What?” selection of activities and amusements for the freshly baked. Part manifesto, part party invitation, Marijuana for Everybody! is an informative and entertaining read for the uninitiated and practiced users alike. 
   
  “The rapidly advancing world of weed gets broken down into easy chunks on topics like ‘cannabis chemistry,’ ‘how to: roll the classic cone,’ and ‘where do bongs come from?’ . . . The list-lovers will dig: 8 items to look for on the label when you buy legal weed; 6 things to do if you think you’re too high; 7 things to keep in mind when buying edibles; and 10 common marijuana strains and their characteristics.” —Smell the Truth 
   
  “Well-written, carefully researched and incredibly thorough . . . If you have even a passing interest in marijuana, start clearing a space between your grinder and bong for this book on your coffee table.” —Willamette Week

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