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5-page sheet music. Photos of Beatrice Lillie and Bert Lahr on cover. ... Read more

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This digital document is an article from The Historian, published by Thomson Gale on June 22, 2004. The length of the article is 6733 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.

Citation Details
Title: Hearth, home, and steering wheel: gender and modernity in France after the Great War.
Author: Adam C. Stanley
Publication: The Historian (Magazine/Journal)
Date: June 22, 2004
Publisher: Thomson Gale
Volume: 66Issue: 2Page: 233(21)

Distributed by Thomson Gale ... Read more

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For professional use only. Not a pictoral cover. ... Read more

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Sheet music featuring work by "Fats Waller". Attractive 4 color cover. with pictoral insert of Leo Reisman. Score for piano, Ukulele or Banjulele Banjo ... Read more

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from the Vincent Minelli musical, "The Show Is On". ... Read more

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Here is a used copy of: What A Difference A Day Makes; Music by Maria Grever - English Lyrics by Stanley Adams; Instrument: Piano & Voice String fingering shown - words and music; Publisher: Edward B. Marks Music, 1934; Number of pages: 6 (includes cover); Fox Trot Song, lyrics in English and Spanish, photo of Guy Lombardo on Cover ... Read more

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4 pages. ... Read more

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Chapters: Stanley Matthews, Micky Adams, John Rudge, Martin Foyle, Brian Horton, Lee Sinnott, Dean Glover, Roy Sproson, List of Port Vale F.c. Managers, Andy Porter, Jackie Mudie, Gordon Hodgson, Warney Cresswell, Ivor Powell, Freddie Steele, John Mcgrath, Mark Grew, Tom Holford, Tommy Clare, Bill Bentley, Bobby Smith, Gordon Lee, Billy Frith, David Pratt, Norman Low, Joe Schofield, Jock Cameron, Dennis Butler, Tom Morgan, Colin Harper, Alan Bloor, Jack Diffin, Sam Bennion, Harry Myatt, Sam Gleaves. Source: Wikipedia. Pages: 182. Not illustrated. Free updates online. Purchase includes a free trial membership in the publisher's book club where you can select from more than a million books without charge. Excerpt: Michael Richard "Micky" Adams (born 8 November 1961) is an English former professional footballer who is the current manager of English League Two side Port Vale. As a player, he spent long periods as a full back for Gillingham, Coventry City, Leeds United and Southampton, before shorter spells as a player with Stoke City and Fulham. He was then appointed Fulham's player-manager, before spells as manager at Swansea City, Brentford, Brighton ... Read more

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Most books on the subject of smoking include a drawing or two, a few pages on generating smoke, and the rest of the pages are filled with recipes. While those recipes usually get the spotlight, the technical know-how behind preparing and smoking meats is far more important. When writing about cold or hot smoke the authors don't end on just giving the temperature range for a particular method. They also explain why one way is better for making certain products than the other. The second part of the book "The Smokehouse Design" contains all that is known about smoker design and is supported with over 100 drawings and 50 photographs. Many of them are detailed technical drawings with all dimensions for building fully functional units. Some of them can almost be made without any costs involved and when ready will allow for making products of the highest quality. ... Read more

Customer Reviews (18)

Got Meat?
Barbeque aficionados take note: //Meat Smoking and Smokehouse Design//, by Stanley, Adam and Robert Marianski, is a complete reference manual divided into two straightforward parts: the first focuses on smoking various kinds of meat and the second focuses on smokehouse design. The authors--a father and his two sons--have expertise in old-world style European meat smoking; their knowledge is both vast and impressive. The book seems intended to bridge the gap between the expert and the layman, though some might say it's closer to the expert. The information is not only useful, but even surprising in some instances: along with expected information (best temperature for smoking, etc.) we get data that is lesser known, such as complete details on cold and wet smoking and things such as beneficial bacteria. The second part of the book (on smokehouse design) seems more intended for the aficionado, laying out as it does many diagrams and illustrations on the evolution of smokehouse structure. While not exactly irrelevant, this is the part of the book that seems more theoretical and less directly useful, though of course a broad appreciation never hurts.

Reviewed by Aaron Stypes

very thorough
I now understand the concepts of smoking meat-I thought it was a process of cooking but it is preserving that is totally different than applying heat.Great book.

Meat Smoking and Smokehouse Design
Ok. Not bad, but pretty basic and can the get information off the web for free. Luckily I got a good deal on Amozon as I wouldn't want to pay full price. Still interesting.

Good Info, but not what I needed for my area
I will say that this is a fantastic book. But without taking anything away from the book, I found out that the techniques of this book are for use in much colder county than I am in. I was hoping to learn how to smoke more naturally witout the use of nitrites, but that seems to not be belief of this text. I do not know if there are any alternatives to nitrites, but I will research to find out. If there are, then the book should add it on next release.
Although I cook a lot, I had quite an awakening reading the food handling information found in this book. That information makes the book a valuable source of information on its own.
I just wish I were in a more northern latitude rather than the tropics where proper smoking technique cannot be done.

A top pick not so much for casual collections but for avid culinary neo-pro libraries
Any serious cook interested in smoking meats will find Meat Smoking and Smokehouse Design an outstanding survey of cooking and smoking meats according to US Government standards. From making brines and building barbecues to creating recipes without chemicals and designing a smokehouse, this is technical enough to satisfy even professional chefs, and is a top pick not so much for casual collections but for avid culinary neo-pro libraries. ... Read more