Free Ebook Marine Engineering

Free Ebook Marine Engineering

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Marine Engineering

Free Ebook Marine Engineering

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Product details

Hardcover: 968 pages

Publisher: The Society of Naval Architects and Marine Engineers; Revised, Subsequent edition (October 1, 1991)

Language: English

ISBN-10: 0939773104

ISBN-13: 978-0939773107

Product Dimensions:

8.8 x 2 x 11.5 inches

Shipping Weight: 4.8 pounds (View shipping rates and policies)

Average Customer Review:

5.0 out of 5 stars

2 customer reviews

Amazon Best Sellers Rank:

#677,546 in Books (See Top 100 in Books)

In my study and my work

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Download The New York Times Cook BookBy Craig Claiborne

Download The New York Times Cook BookBy Craig Claiborne

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The New York Times Cook BookBy Craig Claiborne

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Since it was first published in 1961, The New York Times Cook Book, a standard work for gourmet home cooks, has sold nearly three million copies in all editions and continues to sell strongly each year. All the nearly fifteen hundred recipes in the book have been reviewed, revised, and updated, and approximately 40 percent have been replaced.

Emphasizing the timeless nature of this collection, Craig Claiborne has included new recipes using fresh herbs and food processor techniques. He has also added more Chinese, Indian, and foreign recipes and more recipes for pasta, rice, and grains. Additional fish recipes, new salads and bread recipes, and an exceptional chili dish enhance this edition, which contains traditional American recipes and selected recipes from twenty countries. All the recipes are clearly presented and suitable for many different occasions, ranging from a wide variety of family meals to the most formal dinner party. The author also covers sauces and salad dressings, relishes, and preserves. And there are countless old favorites and those wonderful desserts.

Complete with essential cross-referencing, a table of equivalents and conversions, and an index, the revised edition of The New York Times Cook Book is a superb new cookbook to give, to own, and to use for years to come.

• Sales Rank: #82910 in Books
• Brand: Claiborne, Craig
• Published on: 1990-04-25
• Released on: 1990-04-25
• Ingredients: Example Ingredients
• Original language: English
• Number of items: 1
• Dimensions: 9.25" h x 1.53" w x 7.38" l, 3.32 pounds
• Binding: Hardcover
• 800 pages

Features

• cookbook

About the Author
Craig Claiborne (1920 2000) was a restaurant critic, food writer, and former food editor of the "New York Times". A native Mississippian, he wrote numerous cookbooks and an autobiography.

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PDF Download A Tour in Scotland, and Voyage to the Hebrides, 1772By Thomas Pennant

PDF Download A Tour in Scotland, and Voyage to the Hebrides, 1772By Thomas Pennant

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This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.

This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.

As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

• Published on: 2015-08-21
• Original language: English
• Number of items: 1
• Dimensions: 9.21" h x 1.06" w x 6.14" l, 1.90 pounds
• Binding: Hardcover
• 492 pages

About the Author
fm.author_biographical_note1

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