Dick virginia williams (5 resultados)

Condición: Very Good. No Jacket. Quarto, hardcover, near fine in blue boards. No dj. Illustrated with photos, including 8 pages of color plates. Both historical and practical information about performing magic on television. 202 pages, Includes "how to sell magic show to TV station" as well as sponsoring, promoting and publicizing; preparing and performing the show; developing a working file; features and themes; scripting, tricks to use, routines and presentations, the TV clown, the magic weatherman, and appendices. Book.…

Hardcover. Condición: Very good. Hardcover. 202pp. Very good hardback bound in publisher's boards and issued without a jacket.

Laminated Pictorial Boards. Condición: Very Good. Bumped top of spine and adjacent front board, else very good with lightly scuffed hard covers. No dj, as issued. 202 pages, 8.5" x 11" format No prior owner markings or bookplates. Illustrated with photos, including 8 pages of color plates. Both historical and practical information about performing magic on television.…

Condición: very good. "A Guide to Performing Magic on Television." Red and blue boards with black and gray lettering. Portrait frontispiece, illustrated, 202 pages. Mild shelf wear, else very good.

Trade paperback. Condición: Good. First Printing [Stated]. The format is approximately 8.5 inches by 11 inches. xiv, 368, [2] pages. Illustrations. Occasional footnotes. Index. Decorative cover. Cover has some wear and soiling. Slightly cocked. This is an oversized book that if sent outside of the United States would require additional shipping charges. An Intimate Treasury of Recipes From a New England Kitchen. The author was a noted authority on New England and regional cooking and cuisine, and whose recipes ranged from historic to contemporary. A cookbook or cookery book is a kitchen reference containing recipes. Cookbooks may be general, or may specialize in a particular cuisine or category of food. Recipes in cookbooks are organized in various ways: by course (appetizer, first course, main course, dessert), by main ingredient, by cooking technique, alphabetically, by region or country, and so on. They may include illustrations of finished dishes and preparation steps; discussions of cooking techniques, advice on kitchen equipment, ingredients, tips, and substitutions; historical and cultural notes; and so on. Cookbooks may be written by individual authors, who may be chefs, cooking teachers, or other food writers; they may be written by collectives; or they may be anonymous. They may be addressed to home cooks, to professional restaurant cooks, to institutional cooks, or to more specialized audiences. Some cookbooks are didactic, with detailed recipes addressed to beginners or people learning to cook particular dishes or cuisines; others are simple aide-memoires, which may document the composition of a dish or even precise measurements, but not detailed technique. The first modern cookery writer and compiler of recipes for the home was Eliza Acton. Her pioneering cookbook, Modern Cookery for Private Families (1845), was aimed at the domestic reader rather than the professional cook or chef. This was an immensely influential book, and it established the format for modern writing about cookery. In 1885 the Virginia Cookery Book was published by Mary Stuart Smith.[29] In 1896 the American cook Fannie Farmer (1857-1915) published The Boston Cooking-School Cook Book which contained some 1,849 recipes. The term cookbook is sometimes used metaphorically to refer to any book containing a straightforward set of already tried and tested "recipes" or instructions for a specific field or activity, presented in detail so that the users who are not necessarily expert in the field can produce workable results. Examples include a set of circuit designs in electronics, a book of magic spells, or The Anarchist Cookbook, a set of instructions on destruction and living outside the law. Virginia Hoyt Cantarella (Drawings) and Dick Carpe (ilustrador).…