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Shami Stovall (born July 18, 1986) [1] is an American science fiction and fantasy author best known for her fantasy young adult series The Frith Chronicles and the sequel series Astra Academy. The Astra Academy series books Academy Arcanist and Death Lord Arcanist were nominated for the Dragon Award in 2023 and 2024 respectively in the Best ...
These "recipes" were eventually adapted to make up an entire book. [4] From 1968 to 1970, Powell began researching in the "U.S. Combat Bookshelf" at the New York Public Library, including mainstream external texts such as The Boy Scout Handbook, and anarchist texts like Fuck the System by Abbie Hoffman. The initial manuscript was sent to Lyle ...
Sarah St. John (1669–1755), clergyman's wife, maintained a manuscript recipe book; Katie Stewart (1934–2013), food columnist, cookbook writer; Caroline Waldegrave (born 1952), wine entrepreneur, cookbook writer; Anne Willan (born 1938), food educator, food and cookbook writer; Amy Willcock, American-born cookbook writer since 2002
Household Searchlight Recipe Book (1931) by Ida Migliario, Zorada Z. Titus, Harriet W. Allard, and Irene Nunemaker; The Joy of Cooking (1931) by Irma Rombauer; Larousse Gastronomique (1938) Книга о вкусной и здоровой пище, The Book of Tasty and Healthy Food (first Soviet edition 1939) by the Institute of Nutrition, USSR
The Elder Scrolls Online, abbreviated ESO, is a massively multiplayer online role-playing game (MMORPG) developed by ZeniMax Online Studios and published by Bethesda Softworks. [ 2 ] [ 3 ] The game is a part of the Elder Scrolls series.
The Essential New York Times Cookbook is a cookbook published by W. W. Norton & Company and authored by former The New York Times food editor Amanda Hesser. [1] The book was originally published in October 2010 and contains over 1,400 recipes from the past 150 years in The New York Times (as of 2010), all of which were tested by Hesser and her assistant, Merrill Stubbs, prior to the book's ...
An English translation of Le Guide Culinaire 4e – 1921, by H. L. Cracknell and R. J. Kaufmann, was published in 1979 as The Complete Guide to the Art of Modern Cookery: The First Translation into English in Its Entirety of Le Guide Culinaire, including "some 2,000 additional recipes" omitted from the more than 5000 recipes of the 1907 ...
The series combined recipes with food-themed travelogues in an attempt to show the cultural context from which each recipe sprang. Each volume came in two parts—the main book was a large-format, photograph-heavy hardcover book, while extra recipes were presented in a spiralbound booklet with cover artwork to complement the main book.