Bøger af George Brewer

This short book is a playful look at the different feelings people have at various times, from happiness to sadness, and is suitable for younger readersA FA.

Cooking with a Touch of Science watchfully enables the cook to extend his or her culinary limits by explaining why certain steps and procedures are critical to producing a delicious meal, nurturing all around better cooking skills while introducing a selection of recipes sure to impress. Above all, this is a cookbook of favorite gourmet recipes, enhanced with insightful scientific explanations and valuable cooking tips. It contains 84 recipes, covering a wide range of foods from tender pancakes to roasts and stews, heavenly lasagna, savory cheese-and-cream-flavored fish-in-a-ramekin, exotica such as Lobster Thermidor, Beef Wellington, unusual foreign specialties, and tasty sauces that will turn any entrée into a memorable feast. Recipes have been prepared and tested thoroughly by the author, George Brewer (PhD) over three decades. They are enlivened with stories of their origins and imaginative serving suggestions and are presented in an easy-to-read fashion. Special sections discuss in detail the best way to roast a turkey or cook a beef roast, with a well-tested primer on optimizing cooking time -- that most critical part of the cooking cycle -- to assure the best tasting, most tender and juicy meat. The detailed data from extensive cooking tests, providing specific cooking times for roasts and turkeys according to their shape and weight, form unique contributions to the art of preparing delicious food. For example, the conventional use of a numerical parameter- 'minutes/pound'- to estimate cooking times is shown to be not applicable to prime-rib class cuts of beef (including rib-eye and tenderloin roasts); this book offers a substitute procedure. In addition to four chapters that provide recipes for specific foods, a full chapter is devoted specifically to sauces, including explanations of the complexity and techniques of preparing sauces -- described by Julia Child as "The splendor and glory of ...cooking!" The text is supplemented throughout by footnotes that provide details to assure ease of successful preparation. Cooking tips presented in Dr. Brewer's book alone are worth the space on your bookshelf. The tutorial discussions on food preparation will be helpful when preparing recipes from other sources. In other words, this book is different from many gourmet cookbooks and books about the science of cooking in that it applies just a bit of science to enhance the cook's understanding of cooking processes and procedures so that tastier foods might find their way onto the dining table. Enjoy!

This collection of literature attempts to compile many of the classic works that have stood the test of time and offer them at a reduced, affordable price, in an attractive volume so that everyone can enjoy them.

The Making of the Modern Law: Legal Treatises, 1800-1926 includes over 20,000 analytical, theoretical and practical works on American and British Law. It includes the writings of major legal theorists, including Sir Edward Coke, Sir William Blackstone, James Fitzjames Stephen, Frederic William Maitland, John Marshall, Joseph Story, Oliver Wendell Holmes, Jr. and Roscoe Pound, among others. Legal Treatises includes casebooks, local practice manuals, form books, works for lay readers, pamphlets, letters, speeches and other works of the most influential writers of their time. It is of great value to researchers of domestic and international law, government and politics, legal history, business and economics, criminology and much more.++++The below data was compiled from various identification fields in the bibliographic record of this title. This data is provided as an additional tool in helping to insure edition identification: ++++Harvard Law School Libraryocm21371442Interleaved with blank pages.London: W. Clarke, 1806. xix, 66 p.; 22 cm.

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