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The Solution of the Pyramid Problem
Lectures on Moduli of Curves
Walden by Henry David Thoreau
Methods for Finding Zeros in Polynomials
Lectures on Stochastic Flows and Applications
Educational Psychology by Edward L. Thorndike
The Last Days of Tolstoy by V. G. Chertkov
Globalization and Responsibility
Lectures on Siegel Modular Forms and Representation by Quadratic Forms
Lectures on Topics In One-Parameter Bifurcation Problems
History of the Incas by Pedro Sarmiento de Gamboa
Linear Algebra: Theorems and Applications
Lectures on Stochastic Differential Equations and Malliavin Calculus
A Short Biographical Dictionary of English Literature
Lectures on Sieve Methods and Prime Number Theory
Dollars and Sense by William Crosbie Hunter
The Theory of the Theatre by Clayton Hamilton
The Mathematics of Investment
Occupiers of Wall Street: Losers or Game Changers
The Solution of the Pyramid Problem
Lectures on Moduli of Curves
Walden by Henry David Thoreau
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Pei Mei's Chinese Cook Book Vol. 2
Posted on 2010-05-05
|
Title: Author: Fu Pei-Mei Publish date: June 1974 Format: PDF Language: English Size: 37,9 MB ISBN-10: 0917056086 Description: She is the first person who made recipes available to home chefs, and also demonstrated everything from how to select your vegetables and meat to how to prep fish and seafood, to basics such as how to stir fry, basic knife work (which is one of the most important skills). She's the first chef to open a cooking school in Taiwan. Without her, there would be no Wei-chuan cooking school. And without her, recipes would only stay within families, or with the restaurant chefs who created them. She demystified Chinese cooking for Chinese moms, many of whom know only a handful of recipes passed down from their mothers. And most of her students went on to become famous chefs and restauranteurs worldwide. I have all her original cookbooks that my mother used in the 1960s and now I'm using them. Lifestyle changes and healthier cooking habits may make some of these recipes seem outdated, but if you moderate the amounts of salt and fat, the recipes still work extremely well. Not only that, but there are many dishes that are now lost (due to lack of being made in restaurants), and these are invaluable to any serious foodie collector. Download:
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