À rebours

by Joris-Karl Huysmans

THE Floressas Des Esseintes, to judge by the various portraits preserved in the Chateau de Lourps, had originally been a...

Study Guide

by SuperSummary

Bill

by Canada. Legislature. Legislative Assembly.

On Cooking

by Sarah R. Labensky, Alan M. Hause

The Tiny Seed

by Eric Carle

It is Autumn. A strong wind is blowing.

The Carrot Seed

by Ruth Krauss

A little boy planted a carrot seed.

The Professional Chef

by Culinary Institute of America., The Culinary Institute of America (Cia)

The first restaurant (as we know restaurants today) opened in Paris in 1765, when M. Boulanger, a tarvern keeper, served...

A grain of wheat

by Ngũgĩ wa Thiongʼo

Omnivore's Dilemma. A Natural History of Four Meals

by Michael Pollan, Richie Chevat

What should we have for dinner?

By the King

by England and Wales. Sovereign (1625-1649 : Charles I).

Nectar in a sieve

by Kamala Markandaya

SOMETIMES at night I think that my husband is with me again, coming gently through the mists, and we are tranquil togeth...

By the King

by King James VI and I

Horus Rising

by Dan Abnett

The journals of André Gide, 1889-1949

by André Gide, Laura Freixas

Hag-Seed

by Margaret Atwood

JavaScript

by Douglas Crockford, Ke luo ke fu de

When I was a young journeyman programmer, I would learn about every feature of the languages I was using, and I would at...

Grain Brain

by David Perlmutter, Kristin Loberg

The Green Witch

by Arin Murphy-Hiscock

Campbell biology

by Lisa A. Urry, Michael L. Cain

Post harvest technology of cereals, pulses and oilseeds

by Amalendu Chakraverty