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Smithfields Restaurant and Bar's menu includes Southern cuisine options such as baked beans, brisket, collards, and fried chicken. [3] The farm-to-table restaurant has been described as a "meta mecca" with a "breezy atmosphere, cheery packed bar and local focus", [6] and a "casual steakhouse with thoughtful attention to detail". [7]
A rights issue of shares in 1998 further raised £6.1 million, which was used to expand the company, in particular to found a U.S. branch. In 1998, Bloomsbury USA was established. Bloomsbury USA Books for Young Readers was established in 2002, and in 2005, Bloomsbury acquired Walker & Co, a small company dedicated to publishing nonfiction. [5]
Blackstone was founded in 1987 by Craig and Michelle Black, originally under the name Classics on Tape. The company later assumed the name Blackstone, taken from an English literary magazine. The company's location in Ashland, Oregon was influenced by the proximity of the Oregon Shakespeare Festival, which Blackstone used as a pool for voice ...
Bad Samaritans (book) Bamboo (book) Be Mine (novel) Bear Head; Behind the Enigma; Björk (book) Blart III: The Boy Who Set Sail on a Questionable Quest; Blart: The Boy Who Didn't Want to Save the World; The Blind Astronomer's Daughter; The Bone Season; The Book of Revelation (novel) Bright Burning Things; Burnt Shadows; The Butt; By the Sea (novel)
A & C Black is a British book publishing company, owned since 2002 by Bloomsbury Publishing. The company is noted for publishing Who's Who since 1849 and the Encyclopædia Britannica between 1827 and 1903. [1] [2] It offers a wide variety of books in fiction and nonfiction, and has published popular travel guides, novels, and science books.
Shire Books are published by Bloomsbury Publishing, a book publishing company based in London, England, and formerly by Shire Publications Ltd. and Osprey Publishing.Shire offers low-priced, concise non-fiction paperbacks on a wide range of subjects.
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High on the Hog: A Culinary Journey from Africa to America is a non-fiction book by Jessica B. Harris, published in 2011 by Bloomsbury. The book chronicles the development of African-American cuisine from its origins in African cuisines.