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Social Suppers

Author: Jason Atherton
Publisher: A&C Black
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'Jason is one of the greats. He's the best of both worlds: the prowess of a Michelin-starred chef with accolades from every corner of the globe, but also the person you want to be preparing your Sunday supper.' Thomas Keller More than 100 recipes make up this stunning yet eminently approachable collection of suppers from Jason Atherton: perfect meals to share with friends and family. It is not only a showcase of Jason's favourite things to cook, both savoury and sweet, but also a celebration of the flavours and techniques that have inspired him from all around the world. Every dish bears the hallmark of excellence on which he has built his reputation as one of the world's truly great and most innovative chefs. Beautiful, inspiring photography by John Carey completes this collection of stunningly good suppers.


The Eucharist Not an Ordinance of the Christian Church Being an Attempt to Prove that Eating Bread and Drinking Wine in Commemoration of Jesus Christ is Not Obligatory on Christians

Author: Joseph GOODMAN (of Houghton.)
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The Family Expositor Or A Paraphrase and Version of the New Testament

Author: Philip Doddridge
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The Family Expositor

Author: Philip Doddridge
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Size: 28,51 MB
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Observations Historical Critical and Medical on the Wines of the Ancients

Author: Sir Edward Barry
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The general biographical dictionary Revised by A Chalmers

Author: New and general biographical dictionary
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Stone Age Present

Author: William Allman
Publisher: Simon and Schuster
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The first popular-science book to move beyond the "nature versus nurture" debate and illuminate how the legacy of our ancient ancestors profoundly influences our contemporary behavior and moral values. In this fascinating synthesis of biology, anthropology, psychology, and other disciplines, William Allman traces the development of humankind and human communities.


The Art of Dining and the Art of Attaining High Health

Author: Thomas Walker
Publisher: Andrews McMeel Publishing
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Published in 1837 in Philadelphia, The Art of Dining; And the Art of Attaining High Health was originally published as a series of weekly articles titled The Original by social-activist author Thomas Walker. The collection is divided into three parts pertaining to the art of dining, achieving good health, and enjoying supper. Of dining, Walker states, “we are ordinarily content with the standard of mediocrity….Anybody can dine, but very few know how to dine, so as to ensure the greatest quantity of health and enjoyment.” Walker continues the section with a detailed explanation and ramblings about the proper way to dine, showcasing a fascinating glimpse into the dining habits of the early 19th century. Although most of the tome focuses on dining, The Art of Dining; And the Art of Attaining High Health also explores achieving good health and enjoying supper. Of the first, Walker wisely states, “Content the stomach, and the stomach will content you,” and follows with advice still believed today, that eating natural, good food leads to good health. Of supper, Walker proclaims, “Dinner is a business; supper an amusement” and warns readers to not forgo this important meal. The Art of Dining; And the Art of Attaining High Health was written in the early 19th century, but Walker clearly expounds on ideas that are still current for “foodies,” food writers, and health food advocates of today. This edition of The Art of Dining; And the Art of Attaining High Health was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts. Founded in 1812 by Isaiah Thomas, a Revolutionary War patriot and successful printer and publisher, the Society is a research library documenting the life of Americans from the colonial era through 1876. The Society collects, preserves, and makes available as complete a record as possible of the printed materials from the early American experience. The cookbook collection includes approximately 1,100 volumes.


Social Service Review

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Social Science Source Documents

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