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Gail Duff's Country Seasons Cookbook
  • Language: en
  • Pages: 288

Gail Duff's Country Seasons Cookbook

None

Gail Duff's Vegetarian Cookbook
  • Language: en
  • Pages: 374

Gail Duff's Vegetarian Cookbook

  • Type: Book
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  • Published: 1978
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  • Publisher: Pan

None

Entertaining with Gail Duff
  • Language: en

Entertaining with Gail Duff

  • Type: Book
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  • Published: 1986-10-01
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  • Publisher: Unknown

None

The Perfume Handbook
  • Language: en
  • Pages: 332

The Perfume Handbook

In 1948 I was posted, as a Political Officer, to a remote part of south-west Arabia on the edge of the great desert called the Empty Quarter. In valleys made fertile by seasonal flood-waters lay the remains of an ancient civilization. I found inscriptions and the ruin sites of towns, palaces and temples. Almost buried under the sand dunes were the tumbled walls of a great city. From here, two thousand years before, huge camel caravans had trudged their way along 1600 miles of burning sand and rocks to Petra and Gaza, burdened with a most precious cargo - frankincense, myrrh and other perfume materials for the courts, temples and perfume shops of Rome. My book Frankincense and Myrrh delved in...

Circles of Sacred Laughter
  • Language: en
  • Pages: 95

Circles of Sacred Laughter

  • Type: Book
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  • Published: 2013-04-09
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  • Publisher: Lulu.com

Based upon open rituals originally performed by The Children of the Sacred Laughter between 2002 and 2012; this book serves to both commemorate the dedication, friendship and knowledge shared by the members; and also to aid and inspire anyone else who has a desire to mark the turning of the Wheel of the Year by gathering together with friends in celebration of the Sabbats. Containing full open circle scripts for 8 seasonal festivals, Plus additional information about open circles and group rituals The rituals contained within this book can be easily adapted for greater or fewer participants but the aim for us was always to give every person something to do during each rite so that they become more than mere spectators. Whether you are a novice or experienced Pagan you will hopefully find something for you within these pages.

Cambridge Certificate in Advanced English 3 Student's Book
  • Language: en
  • Pages: 140

Cambridge Certificate in Advanced English 3 Student's Book

Contains four complete past papers from Cambridge ESOL for the Cambridge Certificate in Advanced English examination

The New Age Herbalist
  • Language: en
  • Pages: 291

The New Age Herbalist

The most complete, most authoritative, most lavishly illustrated compendium of herbs available today. Offers a comprehensive, illustrated glossary of over 200 herbs and is supplemented with chapters on healing, body care, nutrition, and gardening.

Narrative in the Feminine
  • Language: en
  • Pages: 246

Narrative in the Feminine

What does it mean to tell a story from a woman’s point of view? How have Canadian anglophone and francophone writers translated feminist literary theory into practice? Avant-garde writers Daphne Marlatt and Nicole Brossard answer these, and many more questions, in their two groundbreaking works, now made more accessible through the careful, narratological readings and theoretical background in Narrative in the Feminine. Susan Knutson begins her study with an analysis of the contributions made by Marlatt and Brossard to international feminist theory. Part Two presents a narratological reading of How Hug a Stone, arguing that at the deepest level of narrative, Marlatt constructs a gender-inc...

History of Whole Dry Soybeans, Used as Beans, or Ground, Mashed or Flaked (240 BCE to 2013)
  • Language: en
  • Pages: 950
A Delicious Way to Earn a Living
  • Language: en
  • Pages: 414

A Delicious Way to Earn a Living

“A great journalist, passionate about food” (Gordon Ramsay). Michael Bateman was the father of modern food journalism. He began writing about food in England during the 1960s, when the average British culinary experience was limited to fish and chips. At the time, it was a subject national newspapers scarcely bothered with. Among other accomplishments, he was the first journalist to write detailed exposés on issues such as food additives. His wit, humor, erudition, and passion for his subject poured off the pages week after week as he researched his articles, often disappearing for days if not weeks to cover every possible angle and talk to every expert. Eventually he became a prominent editor—and nurtured food writers of the next generation, such as Sophie Grigson and Oz Clarke. This collection includes some of his best work, spanning several decades—on topics as wide-ranging as Australian cuisine; veganism; food marketing; French wine; and Coca-Cola.