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搜尋結果共 90 筆, 頁數 1 / 2
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呈現:
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Bancroft’s First Reader
Reprint of the original, first published in 1883.... more |
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Bancroft’s Second Reader
Reprint of the original, first published in 1883.... more |
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Bancroft’s First Reader
Reprint of the original, first published in 1883.... more |
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Bancroft’s Third Reader
Reprint of the original, first published in 1883.... more |
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Bancroft’s Third Reader
Reprint of the original, first published in 1883.... more |
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Bancroft’s Second Reader
Reprint of the original, first published in 1883.... more |
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Bancroft’s Fouth Reader
Reprint of the original, first published in 1883.... more |
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Bancroft’s Fouth Reader
Reprint of the original, first published in 1883.... more |
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Ices, And How To Make Them: A Popular Treatise On Cream, Water, And Fancy Dessert Ices, Ice Puddings, Mousses, Parfaits, Granites, Cooling Cups, P
This book is a comprehensive guide to making delicious frozen treats. Written by Charles Herman Senn in the late 19th...... more |
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Principles of Mettalurgy
Written by metallurgist Charles Herman Fulton, this book provides an introduction to the principles of metallurgy. From...... more |
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Practical Gastronomy and Culinary Dictionary: With Which is Incorporated ’Recherché Cookery’
This comprehensive culinary reference offers a wealth of information for both novice and experienced... more |
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A Plea for the Thorough and Unbiassed Investigation of Christian Science
engaging work, Charles Herman Lea invites readers to approach Christian Science with an open mind and a spirit of inquiry, and...... more |
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A Plea for the Thorough and Unbiassed Investigation of Christian Science
engaging work, Charles Herman Lea invites readers to approach Christian Science with an open mind and a spirit of inquiry, and...... more |
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Principles of Mettalurgy
Written by metallurgist Charles Herman Fulton, this book provides an introduction to the principles of metallurgy. From...... more |
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Practical Gastronomy and Culinary Dictionary: With Which is Incorporated ’Recherché Cookery’
This comprehensive culinary reference offers a wealth of information for both novice and experienced... more |
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Principles of Metallurgy: An Introduction to the Metallurgy of the Metals
This work has been selected by scholars as being culturally important, and is part of the knowledge ... more |
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A Treatise on Beverages, or, The Complete Practical Bottler. Full Instructions for Laboratory Work, With Original Practical Recipes for all Kinds of C
This work has been selected by scholars as being culturally important, and is part of the knowledge ... more |
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A Manual of Fire Assaying
This work has been selected by scholars as being culturally important, and is part of the knowledge ... more |
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Senn’s Culinary Encyclopædia
This work has been selected by scholars as being culturally important, and is part of the knowledge ... more |
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Senn’s Culinary Encyclopædia
This work has been selected by scholars as being culturally important, and is part of the knowledge ... more |
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Bancroft’s First[-Fifth] Reader, Book 1
This work has been selected by scholars as being culturally important, and is part of the knowledge ... more |
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Principles of Metallurgy: An Introduction to the Metallurgy of the Metals
This work has been selected by scholars as being culturally important, and is part of the knowledge ... more |
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A Manual of Fire Assaying
This work has been selected by scholars as being culturally important, and is part of the knowledge ... more |
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The Menu Book; 4th ed. of Practical Gastronomy, a Menu Compiler and Register of Dishes ..
This work has been selected by scholars as being culturally important, and is part of the knowledge ... more |
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A Treatise on Beverages, or, The Complete Practical Bottler. Full Instructions for Laboratory Work, With Original Practical Recipes for all Kinds of C
This work has been selected by scholars as being culturally important, and is part of the knowledge ... more |
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Bancroft’s First[-Fifth] Reader, Book 1
This work has been selected by scholars as being culturally important, and is part of the knowledge ... more |
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The Menu Book; 4th ed. of Practical Gastronomy, a Menu Compiler and Register of Dishes ..
This work has been selected by scholars as being culturally important, and is part of the knowledge ... more |
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Potato Cookery: 300 Ways of Preparing and Cooking Potatoes
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Recherché Entrées: a Collection of the Latest and Most Popular Dishes
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Cooking in Stoneware (casserole Cookery) and Cooking in Paper Bags
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Senn’’s Culinary Encyclopaedia: a Dictionary of Technical Terms, the Names of All Foods, Food and Cookery Auxiliaries, Condiments and Beverages, Speci
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A Book of Salads: the Art of Salad Dressing
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Potato Cookery: 300 Ways of Preparing and Cooking Potatoes
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The Botany of Texas ?an Account of Botanical Investigations in Texas and Adjoining Territory /by Charles Herman Winkler.
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Ices and How to Make Them: a Popular Treatise on Cream, Water, and Fancy Dessert Ices, Ice Puddings, Mousses, Parfaits, Granites, Cooling Cups, P
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The Menu Book (Le Livre Des Menus)
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Pocket Dictionary of Foods & Culinary Encyclopaedia
This classic book contains a complete encyclopedia of ingredients, dishes and drinks compiled by Charles Herman Senn...... more |
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How to Cook Eggs and Omelets in 300 Different Ways
some inspiration on the kitchen. Charles Herman Senn (1862 - 1934) was a German writer of cook books. He wrote profusely on...... more |
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Luncheon and Dinner Sweets, Including the Art of Ice Making
dealing with the the art of ice making. Written by the master of the cook book Charles Herman Senn, this classic guide...... more |
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Recherché Entrées - A Collection of the Latest and Most Popular Dishes
to culinary collections and is not to be missed by collectors of vintage cook books. Charles Herman Senn (1862 - 1934...... more |
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A Pocket Dictionary of Foods & Culinary Encyclopaedia
This classic book contains a complete encyclopedia of ingredients, dishes and drinks compiled by Charles Herman Senn...... more |
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Ideal Breakfast Dishes, Savouries and Curries
"Ideal Breakfast Dishes, Savouries and Curries" is a classic cookbook by Charles Herman Senn focusing on breakfast...... more |
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Ices, and How to Make Them - A Popular Treatise on Cream, Water, and Fancy Dessert Ices, Ice Puddings, Mousses, Parfaits, Granites, Cooling Cups, Punc
és", "Glaces Fantaisies (Fancy Ices)", "Cooling Cups, etc.", etc. Charles Herman Senn (1862 - 1934) was a German writer...... more |
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Breakfast and Supper Dishes
classic volume will appeal to all with an interest in expanding their culinary repertoire. Charles Herman Senn (1862 - 1934...... more |
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Potato Cookery - 300 Ways of Preparing and Cooking Potatoes
book, Charles Herman Senn. Charles Herman Senn (1862 - 1934) was a German writer of cook books. He wrote profusely on the...... more |
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The Modern Cook
"The Modern Cook" is an early cookery book written by the timeless master of cookery how-tos, Charles Herman Senn. It...... more |
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Pastry-Making and Confectionery - Including the Art of Icing and Piping, also Cakes, Buns, Fancy Biscuits, Sweetmeats, etc.
. Perfect for inclusion in culinary collections. Charles Herman Senn (1862 - 1934) was a German writer of cookery books. He...... more |
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Emergency Dinners - The Amateur Cook’’s Manual
for you! Charles Herman Senn (1862 - 1934) was a German writer of cook books. He wrote profusely on the subject, producing...... more |
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Tasty Ways of Cooking Fish
Fish lovers rejoice! This fantastic vintage cook book contains a plethora of exciting recipes for pr... more |
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The Paper-Bag Cookery Manual
First published in 1911, "The Paper-Bag Cookery Manual" is a vintage cook book by Charles Herman Senn, focusing on...... more |
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Senn’’s War Time Cooking Guide
"Senn’s War Time Cooking Guide" is a classic cook book by Charles Herman Senn that aims to provide fantastic recipes...... more |
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Recherché Side Dishes for Breakfast, Luncheon, Dinner and Supper - Comprising the Newest Hors-D’’oeuvre, Savouries, Sandwiches & Salads, Oriental
a not not to be missed by cooking enthusiasts and those looking to spice up their current culinary repertoire. Charles...... more |
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Indian Nationalism and Hindu Social Reform
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Indian Nationalism and Hindu Social Reform
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Culinary Encyclopaedia - A Dictionary of Technical Terms, the Names of All Foods, Food and Cookery Auxillaries, Condiments and Beverages - Specially A
A comprehensive culinary encyclopeadia, fully explaining any terms and words associated with the sub... more |
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A Manual Of Fire Assaying
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The Book of Sauces
A collection of both basic and compound sauces, Charles Senn’s book, published in 1915, is a complete reference for...... more |
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The Book Of Sauces
PREFACE Since sauces accompany practically every dish, whether it be savory fish or meat or a sweet,... more |
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Faucit of Balliol: a Story in Two Parts: Vol. II
Reprint of the original, first published in 1882.... more |
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Faucit of Balliol: a Story in Two Parts: Vol. I
Reprint of the original, first published in 1882.... more |
