Get Free Ebook Decadent Gluten-Free Vegan Baking: Delicious, Gluten-, Egg- and Dairy-Free Treats and Sweets, by Cara Reed

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Review

“Cara Reed is a gluten-free dream come true. Not only does she create amazing versions of your childhood treats like Samoas and Thin Mints, her easy to follow recipes let you be your family's gluten-free hero!” ―Kathy Hester, author of OATrageous Oatmeal and The Great Vegan Bean Book“This delightful collection of baked treats is a vegan triumph. That they are also gluten-free is nothing short of astonishing. From your favorite Girl Scout Cookies to Blueberry Buttermilk Coffee Cake, each recipe is a gem.” ―Robin Robertson, bestselling author of Vegan Planet, Quick-Fix Vegan, One-Dish Vegan and many more“Cara's desserts will have you absolutely swooning. With her creative gluten-free takes on classic childhood favorites like Strawberry Frosted 'Pop-Tarts,' Girl Scout Cookies, Churros with Chocolate Dipping Sauce and Cheez-It Crackers, combined with Celine's gorgeous photographs, you will want to devour everything in this book.” ―Julie Hasson, author of Vegan Diner, Vegan Pizza and more

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About the Author

Cara Reed is the creator of the popular blog, Fork and Beans, which features gluten-free, vegan recipes and gets over 10,000 hits a day. Cara's blog was voted one of the Top 50 Vegan Blogs and her recipes have been featured in VegNews magazine and on HuffingtonPost.com and EnjoyLifeFoods.com. She lives in Los Angeles, California.

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Product details

Paperback: 192 pages

Publisher: Page Street Publishing (August 5, 2014)

Language: English

ISBN-10: 1624140718

ISBN-13: 978-1624140716

Product Dimensions:

8 x 0.6 x 9.1 inches

Shipping Weight: 1.3 pounds (View shipping rates and policies)

Average Customer Review:

4.3 out of 5 stars

89 customer reviews

Amazon Best Sellers Rank:

#29,158 in Books (See Top 100 in Books)

My kids and I were recently diagnosed with gluten, eggs, nut and dairy allergies. It's a bit daunting telling your children that they can no longer eat all the things they love and their friends eat regularly - peanut butter and jelly sandwiches, pizza, cupcakes and so forth. This book has been a tremendous help to us in adjusting. I have made several of the recipes and they have all come out very well, good enough that my kids do not feel deprived. A promise that I will make some dark chocolate bread is usually enough to assuage any feelings of deprivation! Also, the recipes include "normal" ingredients - Cara will not send you on a hunt for expensive, difficult-to-find ingredients, like some cookbook authors do! My kids' birthdays are coming up and I plan on using the recipes from this books to make sweet treats for them and their friends - I love the fact that I trust that the recipes will turn out great and do not need to try them out first. Finally, there is a great section at the end of the book, where Cara includes a table of substitutions, which is so helpful since we also cannot tolerate flax. Clearly, she cares first and foremost about your efforts succeeding, less about whether you follow her recipes exactly as written. Thank you for your hard working in putting this resource together!

One of the best gluten-free cookbooks I have ever used! I have nearly 100 cookbooks and have been vegan baking for over a decade, and already this is near the top 10 of my favorite cookbooks. Every recipe I have made has been so good - they rival any non-vegan, non-GF recipe and stand as our favorites overall! The pumpkin bread is the best I've ever had and the chocolate cupcakes are puffy and delicious. The brown sugar doughnuts are wonderful - taste just like a doughnut should. However, we did find on that particular recipe that it makes 24 mini doughnuts, not 12! I tried to fit the batter into 12 doughnut molds (ended up making 18, even) and when they baked, they were way too big and puffy! Oh well - still yummy!! I will keep using this for years to come, I am sure.

I am so happy to have found this gem of a cookbook! I have one daughter with celiac and one daughter with gluten and dairy intolerances. I needed something like this for Thanksgiving as there were thirteen people coming over, everyone with different food issues. The problem with the gluten free products and flours on the market is that they all contain tapioca and my dayghter will be sick for days if she has tapioca in her food. This book has a wonderful section on creating your own flour blends where you can mix and match flours to get that fluffy texture and taste without the tapioca. It is worth its cost just for the section on teaching you substitutions and makes it unique compared to all the other cookbooks I own. With that being said, I made the cornbread from here and most people at Thanksgiving dinner are big gluten and dairy eaters. Yet, the recipe from here was such a hit that everyone wanted me to share the recipe with them. It did fall apart alot more than if you had a recipe with wheat but it was super tasty and moist. And I also used bluecornmeal instead of regular cornmeal (which might have impacted results) but was still amazing.

This cookbook has been a lifesaver for my son who cannot eat gluten, eggs or dairy. Thank You Cara Reed! I have made the Yellow Cake from her website 3 times, and it has been great every time. We made the Banana Buckwheat Muffins for Christmas morning - YUM, they came out perfect. I used almond milk for the non-dairy milk. I made the Trefoil Cookies, which I actually used for cutouts at Christmas, and today I made the Grandma's Chocolate Chip cookies. I used the exact recipe from the book with 2 sticks of vegan butter (a brand called Melt). They are great! Thin and crispy, so not exactly like the picture, but delicious. The pictures are amazing, I love to just browse through and dream. Although I will likely stick to the simple recipes.

I was recently diagnosed with a list of over 15 food allergies, including diary, gluten, and eggs. I had purchased this cookbook before I found this out, when I was going through an experimental vegan phase. I dug it out and was so thrilled to read the recipes. My youngest son and I tried several and fell in love. Thank you, thank you!

Great book for our family. We are nut, egg, milk, and wheat allergic and eat vegan. Her deserts are by far the best we have had in our cookbooks (and we have a lot of books).

I am a pretty good Vegan, gluten free baker and I have tried numerous recipes in this book with terrible results. Don't waste your money or time! The book is going to goodwill.

My FAVORITE gluten free vegan baking book. The recipes are not complicated and they always turn out great! I especially love the author's spins on old favorites like "pop tarts," "pecan sandies," and "fig newtons." You will not be disappointed with this book.

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Decadent Gluten-Free Vegan Baking: Delicious, Gluten-, Egg- and Dairy-Free Treats and Sweets, by Cara Reed PDF

Decadent Gluten-Free Vegan Baking: Delicious, Gluten-, Egg- and Dairy-Free Treats and Sweets, by Cara Reed PDF

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Download Where We Find Ourselves: The Photographs of Hugh Mangum, 1897–1922 (Documentary Arts and Culture, Published in association with the Center for Documentary Studies at Duke University)

Download Where We Find Ourselves: The Photographs of Hugh Mangum, 1897–1922 (Documentary Arts and Culture, Published in association with the Center for Documentary Studies at Duke University)

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Where We Find Ourselves: The Photographs of Hugh Mangum, 1897–1922 (Documentary Arts and Culture, Published in association with the Center for Documentary Studies at Duke University)

Download Where We Find Ourselves: The Photographs of Hugh Mangum, 1897–1922 (Documentary Arts and Culture, Published in association with the Center for Documentary Studies at Duke University)

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Review

How fortunate we are to have these absorbing portraits. First they seduce our eyes and our hearts, then they open our minds.--Peter Galassi, former chief curator of photography, Museum of Modern Art, New YorkLooking through Hugh Mangum's lens, we are transported to another time. History comes to life in these diverse portraits of southern lives.--Barbara Krauthamer, coauthor of Envisioning Emancipation: Black Americans and the End of SlaveryThese faces, at times smiling, at times stern, sometimes hatted, sometimes bare, are as ghostly as they are concrete. Often formal, even with chickens, they make the twenty-first century seem dull with all its bright colors. Where We Find Ourselves is a gift. Hugh Mangum saw things we need to keep looking for.--Randall Kenan, author of The Fire This Time

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About the Author

Margaret Sartor is a writer, photographer, and instructor at the Center for Documentary Studies at Duke University.

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Product details

Series: Documentary Arts and Culture, Published in association with the Center for Documentary Studies at Duke University

Hardcover: 184 pages

Publisher: The University of North Carolina Press (February 4, 2019)

Language: English

ISBN-10: 1469648318

ISBN-13: 978-1469648316

Product Dimensions:

10.5 x 1 x 10.3 inches

Shipping Weight: 2.9 pounds (View shipping rates and policies)

Average Customer Review:

5.0 out of 5 stars

1 customer review

Amazon Best Sellers Rank:

#82,282 in Books (See Top 100 in Books)

Both the written content and the photographic reproductions are superb, rallying the reader to take notice of this as-yet largely unheard of portrait photographer. Mangam’s work in the service of both white and black subjects in a racially divided Jim Crow South, and his photographic rendering of all his subjects with empathy and dignity is especially compelling and relevant in today’s racially charged atmosphere. There are lessons to be learned from Mangam that might begin with learning to see one another as he did.

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Where We Find Ourselves: The Photographs of Hugh Mangum, 1897–1922 (Documentary Arts and Culture, Published in association with the Center for Documentary Studies at Duke University) PDF

Where We Find Ourselves: The Photographs of Hugh Mangum, 1897–1922 (Documentary Arts and Culture, Published in association with the Center for Documentary Studies at Duke University) PDF

Where We Find Ourselves: The Photographs of Hugh Mangum, 1897–1922 (Documentary Arts and Culture, Published in association with the Center for Documentary Studies at Duke University) PDF

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Free Ebook The Computer Science Activity Book: 24 Pen-and-Paper Projects to Explore the Wonderful World of Coding (No Computer Required!)

Free Ebook The Computer Science Activity Book: 24 Pen-and-Paper Projects to Explore the Wonderful World of Coding (No Computer Required!)

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The Computer Science Activity Book: 24 Pen-and-Paper Projects to Explore the Wonderful World of Coding (No Computer Required!)

Free Ebook The Computer Science Activity Book: 24 Pen-and-Paper Projects to Explore the Wonderful World of Coding (No Computer Required!)

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About the Author

Christine Liu and Tera Johnson are the co-founders of the art collective, Two Photon Art. Together, they have created several zines and continue to explore the medium as a way to inform a general audience about science.Christine Liu is currently a Neuroscience Ph.D. student at UC Berkeley.Tera Johnson currently works at EcoAdapt, an environmental non-profit providing support for climate change adaptation.

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Product details

Grade Level: 4 - 6

Paperback: 32 pages

Publisher: No Starch Press (November 13, 2018)

Language: English

ISBN-10: 1593279108

ISBN-13: 978-1593279103

Product Dimensions:

8.5 x 0.2 x 11 inches

Shipping Weight: 5.1 ounces (View shipping rates and policies)

Average Customer Review:

3.3 out of 5 stars

3 customer reviews

Amazon Best Sellers Rank:

#442,595 in Books (See Top 100 in Books)

superficial workshhets with a tenuous connection to computer science. mostly vocabulary worksheets and coloring pages.

Great little activity/coloring book for kids! My niece loved all of the activities in it!

It’s too young and too old at the same time. Some of the problems are way to easy. Others you need to know computer programming to figure them out

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The Computer Science Activity Book: 24 Pen-and-Paper Projects to Explore the Wonderful World of Coding (No Computer Required!) PDF

The Computer Science Activity Book: 24 Pen-and-Paper Projects to Explore the Wonderful World of Coding (No Computer Required!) PDF

The Computer Science Activity Book: 24 Pen-and-Paper Projects to Explore the Wonderful World of Coding (No Computer Required!) PDF

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PDF Ebook Geological Structures and Maps, Third Edition: A Practical Guide

PDF Ebook Geological Structures and Maps, Third Edition: A Practical Guide

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Review

'This third edition of a well known introductory guide discusses from first principles the most important types of geological structures and their manifestation on geological maps. An ideal text for first year undergraduates and others wishing to acquire these skills.'Aslib Book Guide'Geological Structures and Maps is exactly what the title says - an introduction to the geometry of simple structures and what they look like on geologic maps... this book is refreshingly clear and to-the-point.'Journal of Geological Education

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Book Description

The latest edition of this popular geology textbook

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Product details

Paperback: 120 pages

Publisher: Butterworth-Heinemann; 3 edition (December 17, 2003)

Language: English

ISBN-10: 9780750657808

ISBN-13: 978-0750657808

ASIN: 0750657804

Product Dimensions:

8.3 x 0.3 x 11 inches

Shipping Weight: 12.3 ounces (View shipping rates and policies)

Average Customer Review:

5.0 out of 5 stars

1 customer review

Amazon Best Sellers Rank:

#685,249 in Books (See Top 100 in Books)

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Ebook Appetite for America: Fred Harvey and the Business of Civilizing the Wild West--One Meal at a Time, by Stephen Fried

Ebook Appetite for America: Fred Harvey and the Business of Civilizing the Wild West--One Meal at a Time, by Stephen Fried

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Appetite for America: Fred Harvey and the Business of Civilizing the Wild West--One Meal at a Time, by Stephen Fried

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Review

“Part business story, part social history, part family saga, Appetite for America gives us the winning of the West in a whole new mouthwatering way.”—Hampton Sides, author of Blood and Thunder“Appetite for America is the kind of superb non-fiction you don't see anymore—marvelously reported, fluidly written and a remarkable story about a remarkable man who influenced American culture perhaps more than anyone alive past or present. Today he is a footnote, but Stephen Fried brings him alive in a true story as brilliant as it is meticulous as it is compulsively readable.”—Buzz Bissinger, author of Friday Night LightsFrom the Hardcover edition.

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About the Author

Stephen Fried is an award-winning journalist and bestselling author, and an adjunct professor at Columbia University Graduate School of Journalism. He is the author of Thing of Beauty: The Tragedy of Supermodel Gia (the inspiration for the Emmy-winning film Gia), Appetite for America: Fred Harvey and the Business of Civilizing the Wild West—One Meal at a Time (a New York Times bestseller featured in the PBS documentary The Harvey Girls: Opportunity Bound), Bitter Pills: Inside the Hazardous World of Legal Drugs, The New Rabbi, and the essay collection Husbandry. He is also co-author, with Congressman Patrick J. Kennedy, of A Common Struggle: A Personal Journey through the Past and Future of Mental Illness and Addiction. A two-time winner of the National Magazine Award, Fried has written frequently for Vanity Fair, GQ, The Washington Post Magazine, Rolling Stone, Glamour, and Philadelphia magazine. He lives in Philadelphia with his wife, author Diane Ayres.From the Hardcover edition.

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Product details

Paperback: 544 pages

Publisher: Bantam (May 3, 2011)

Language: English

ISBN-10: 0553383485

ISBN-13: 978-0553383485

Product Dimensions:

6.1 x 1.1 x 9.2 inches

Shipping Weight: 1.2 pounds (View shipping rates and policies)

Average Customer Review:

4.7 out of 5 stars

208 customer reviews

Amazon Best Sellers Rank:

#6,573 in Books (See Top 100 in Books)

“Appetite For America” is that rare book that combines the best of a history book and a business book. It’s the story of Fred Harvey, a sickly but iron-willed Englishman who built the first retail empire in America, and the story of the company he founded, also called Fred Harvey (not Fred Harvey, Inc.—just plain Fred Harvey). It’s all fascinating, and offers the reader many accurate business insights as well (although they are not billed as business insights—this is not a navel-gazing self-help “business book”).Fred Harvey arrived in New York in 1853, seeking his fortune, starting as a dishwasher at a New York restaurant. He quickly moved to St. Louis, in many ways then the epicenter of development in the country, running a restaurant with a partner, but the Civil War (and a lazy and thieving partner, the bane of many a businessman) killed his business. He then worked in postal sorting, in the new method of sorting on moving rail cars, then became a ticket agent for a Missouri railroad. And then the railroad asked him to move to Leavenworth, the end of the line—and the jumping-off place for future rail expansion, after the end of the Civil War.Many men sought their fortune and took opportunistic jobs in the growing America of the mid-19th Century. But Fred Harvey was a man who got things done, more than the usual person. Not only did he successfully sell tickets, in a town that initially lacked a railroad, he aggressively expanded his employer’s business. And he expanded into his own side business of selling newspaper ads while he sold tickets. He worked constantly, he improved himself constantly by reading, and he accomplished what he set out to do, unlike most people. All this took a toll on his health, which was not good to begin with. But in those days, even aside from Fred Harvey’s personality, the country was organized around the salutary principle “he who does not work, neither shall he eat.” So he persevered, from necessity, and from his own drive to succeed.He worked his way up, becoming a major freight agent for a larger railroad, based in Chicago. And then, when he was already forty, he saw his opportunity—improving restaurants dedicated to rail passengers, who before dining cars had either had no food, or atrocious food at railroad-run “eating” establishments spaced roughly every 100 miles. Fred Harvey kept his day job, but started a management company with a partner, agreeing with the Kansas Pacific, and then the Santa Fe, railroads to manage food service at their restaurants.What he didn’t do was merely run the same awful restaurants. Instead, from the ground up, he re-invented not just railroad food, but American restaurant food, at a time when chain restaurants did not exist and eating out was never done except when necessity demanded it. He made restaurant food attractive and enviable. Fred Harvey provided the freshest, highest-quality food (particularly coffee, beef, and cigars, delivered by special rail cars). He offered impeccable service, even with the extra complication of intermittent demand as trains came, disgorged hundreds of hungry passengers simultaneously, and went. He was an organizational genius—not because he managed people well, although he did, but because he was a detail man, like the vast majority of successful businesspeople. Fred Harvey demanded perfection from each individual restaurant manager, and he would frequently show up unexpectedly at one of his many restaurants to review performance-and if dissatisfied, he would tear the place settings from a table.Through the 1870s and 1880s he expanded as the Santa Fe expanded, through the entire Southwest, particularly New Mexico and Arizona. His company became very large for the time, and very profitable, and very well known.Gradually, Fred Harvey’s health declined, and he spent much time recuperating in Europe. Daily operation of his business became the task of his son Ford and his chief lieutenant, David Benjamin. Fred Harvey died in 1901, and his son and Benjamin decided to run the business as if Fred Harvey were still alive and at the helm. (That Fred Harvey had set up his will effectively requiring this for ten years probably had something to do with it.) Ford Harvey expanded the company into hotels in the Southwest, including the first hotels around (and in) the Grand Canyon, such as El Tovar. Most of these hotels are still extant today (under the management of the large management company Xanterra). They also got into publishing, selling books and magazines at railroad stations where they had restaurants, and into collecting and displaying large amounts of American Indian art.The family became quite rich, and prominent nationwide (but especially in Kansas City and Chicago). Ford Harvey and David Benjamin faced innumerable obstacles and struggles, which they overcame, from railroad bankruptcies to giant hotel failures to financial panics and depressions to Prohibition. All of these are detailed in “Appetite For America.” Ford, who maintained Fred Harvey’s attention to detail and aggressive competence, kept the family business on track. Ford’s brother, Byron, lived in Chicago and ran the family’s interests there, not particularly well and without charisma or drive. And then Ford died of flu in 1928; Benjamin died in 1933 but had effectively retired years before.Ford’s son Freddy really began the deterioration of the family, prior to Ford’s death, as Freddy became more involved in the business as the heir apparent. No detail man, he preferred womanizing and flying airplanes, and spending the family’s money. Then the Depression, combined with a move to dining cars instead of dining houses, made the Fred Harvey company shutter many restaurant locations. The company struggled further with a lack of leadership after Ford’s death, between Freddy and Byron, and then Freddy managed to kill himself in 1936, by the unwise choice of flying a cutting-edge plane through an ice storm. The family descended into intra-family lawsuits, and Byron presided as caretaker over a declining business.And then, of course, the highways began to eat into the passenger rail business. Howard Johnson was the new restaurant hero of the hungry traveler. World War II gave a bump to the business—but at the fatal cost of ending the quality that had always epitomized the Fred Harvey company. By 1945, the old Fred Harvey was effectively defunct, running a few restaurants in larger train stations, and the Grand Canyon hotels, under the guidance of the Byron Harvey family. Byron Harvey died in 1954, and in 1966 the business was totally divested from the family, with all remnants left becoming effectively unrecognizable. Sic transit.This book isn’t for everyone. It is very detailed and largely based on original historical research. If you want a quick or very light read, or a “business book” with some aphorisms and dubious advice for succeeding in today’s America, this isn’t it.But it is a book that DOES tell you how to succeed in today’s America. Yes, you couldn’t do exactly what Fred Harvey did, even if railroads were still a going concern for passenger traffic. But what Fred Harvey did is what every successful businessperson does. He got things done—endless things, all of them done, and all of them on time. It sounds simple, but most people can’t do it. He was a perfectionist. And he solved endless problems. Then he got up and did it all again. Of course, to succeed in business, you have to have some luck. But success in business requires mostly getting things done, detail work, and solving problems. They seem easy, but they’re not.The other interesting take-away from “Appetite For America” is that it shows what is commonly known and simultaneously always forgotten: the inevitable cycle of every business. Everybody thought railroads would dominate forever, and therefore Fred Harvey would dominate chain restaurants forever. Before Fred Harvey and after Fred Harvey, from steamboat operators to Google and Facebook, every business has seemed mighty and everlasting, until it is not. In the end, they all fall. They fall because times change, they fall because people change, they fall because families change. But in the end, they all fall.

The Heard Museum in Phoenix currently has a special exhibit which centers on Fred Harvey and his unique "brand name," part of the American culture years before Coca Cola. Westerners are likely to have a better sense of Fred Harvey who, in a brilliant negotiation with the Santa Fe Railroad/Railway, delivered on a promise to serve passengers meals in a timely fashion in what can only be described as elegant for its day. In exchange for transporting fresh and luscious foods, the railroad benefitted by assuring its customers of pleasant stops en route. Rather than wolfing down quick snacks on a railroad journey, Harvey guaranteed formal, sit down dining rooms in which splendid food was served by waitstaff in crisp uniforms (after a certain time, waitstaff were all women who were chosen, trained, and housed by the Harvey enterprise; Judy Garland played a Harvey Girl in a film of the same name). When Wild West cowboys wanted to be rowdy and carry their guns in the restaurants, Harvey held firm and reminded them that they use actually had to wear jackets to dine. In fact, Fred Harvey told them he ran the place, that rowdies weren't welcome: "If you don't behave like gentlemen, you can't stay here and you can't come again. Now put up your guns and take a drink with Fred Harvey." And, after Harvey tossed Red John to the floor, he told him he could not swear in the place either. Word got around: the Harvey restaurants and hotels had a standard. WC Fields once said that the buffalo fed enough westerners to get their picture on the nickel, but Fred Harvey fed them so well that he deserved to have his picture on both sides of the dime.Harvey was an immigrant from England in the 1850's and in his 40's, his visionary network took shape, one elegant building at a time. With the emergence of the Gilded Age, fine dining became an expectation of the well heeled traveler. Perhaps an unanticipated consequence of the "nice girls" Harvey hired, trained, and housed was that Harvey also brought lovely ladies to the West (they couldn't wear make up, they wore uniforms, they stayed in nicely appointed rooms, and they were proud of their work). Fried notes that Harvey's methods are still studied in graduate schools of management and marketing. Given the brilliant legacy established by his innovative father, son Ford continued and expanded the vision after his father's death in 1901. One wonders how the childhood shaped the man---we know that Harvey's own father was a tailor who was called into court for his debts.This book is better than the film---for sure. Fried has skillfully written a remarkable chronicle about a man and his family who together helped shape American culture: the culinary experience, travel experience, patriotism (he fed soldiers for free), social generosity (a vignette about two kids and their impoverished mom being the guests of Fred Harvey will move even the stoniest heart), and entrepreneurship with ethics. Happily, the award winning book is well illustrated and well documented. I think just possibly this book was the best read of the past season. Book groups on the serious side might welcome 400 pages worth reading. When the last of the great Harvey houses was shuttered (at La Posdada in Winslow, Arizona), architect Mary Colter was 87 years old; she had been instrumental in the design and implementation of southwestern design---right down to the textiles used on the trains and the china patterns in the restaurants. We somehow wish Colter could know that La Posada is back up and running and the Turquoise Room serves up splendid food and Harvey hospitality even today.

Thoroughly enjoyed this book. Know the southwest pretty well - travelled there and visit a sister who lives in Santa Fe - so Fred Harvey territory is familiar to me, but I never realized the role he and his company played in the "discovery" of the Southwest.Well-written and exhaustively researched, it's filled with history large and small and helps us to understand the contemporary hospitality business.The ending seems quite abrupt after all of the details of the rise of the Fred Harvey empire, but then it does seem that the company just fell apart as passenger rail service died in what seemed like only a decade. Perhaps the interesting bit is the course of a family business, going from Fred Harvey's passion for the details and his commitment to good food and good service to the increasing bickering of the second and third generations - Fred Harvey lived for his business while his children and grandchildren got caught up in the business of living.The succession of a family business depends on how carefully the older generation plans. Fred Harvey was, in his own quirky way, a bit of a genius when it came to passing along his company. Not so for the next generation.Overall, this is a terrific book that provides a clear and compelling sense of how we got from "there" to "here" - everything from good coffee to Southwest or Santa Fe style. Also, the book is about 3/4 as long as it appears to be with pages and pages of acknowledgments (no one goes unthanked) and most enjoyably, pages of recipes from the Harvey House chefs.

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Product details

Paperback: 36 pages

Publisher: University of Papua New Guinea Press (March 12, 2011)

Language: English

ISBN-10: 9980945079

ISBN-13: 978-9980945075

Product Dimensions:

8 x 0.1 x 10 inches

Shipping Weight: 3.4 ounces

Average Customer Review:

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Amazon Best Sellers Rank:

#5,018,505 in Books (See Top 100 in Books)

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