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In september 2011 verhuist Lynn Alleva Lilley (USA) met haar man en twee kinderen naar Amman, Jordanië. Ver weg van haar geboorteland en van haar vader, die ziek op dat moment is probeert ze een thuis te maken voor haar gezin in de onbekende stad. Daar gebruikt ze haar fotografie om dit, voor haar, vreemde land vertrouwd te maken. Gedurende drie jaar fotografeerde ze het Jordaanse volk, Syrische en Iraakse vluchtelingen, dieren in private dierentuinen of boerderijen, de vogeltrek en landschappen. Thema?s als misplaatsing, beknelling en adaptatie zijn sterk terug te vinden in dit boek. Haar vervreemdende beelden drukken tegenstrijdige emoties uit als verzorging en pijn, lijden en berusting, eenzaamheid en gezelschap, schoonheid en verval.
This 1935 volume was designed to make traditional Southern cooking accessible to the home cook. Compiled and edited by Lillie Lustig, S. Claire Sondheim, and Sarah Rensel, it contains "many delicious dishes . . . many excellent combinations. You will find here the carefully-guarded secrets of real Southern cooking, palatable and tempting to the eye. You will find accurate, tried and tested recipes . . . each one a gastronomical delight." The edition is illustrated throughout by the drawings of H. Charles Kellum.
Jeremiah "Jerry" P. Thomas is considered the father of American mixology. In 1851, at the age of 21, he opened his first bar below Barnum's American Museum in New York City. After that he worked as the head bartender at hotels and bars throughout the US, he also visited Europe. Jerry Thomas was well known for his showmanship and fancy style of mixing cocktails. At some point he was among the most famous citizens of New York City. In 1862 Jerry Thomas finished his work "Bar-Tender's Guide", probably the first book of its kind ever published in the US. It contained a collection of traditional recipes as well as some of his own creations. The present book is a reprint of the updated edition of the Bar-Tender's Guide which has been published in 1887, two years after his early death.
Originally published in 1839, this long-lost classic of Southern cooking includes more than 1,300 recipes. The foods and recipes featured in this kitchen classic are derived from American Indian, European, and African sources and reflect a merging of the three distinct cultures in the American South.