Inbunden, Engelska, 2022
583 kr
Skickas inom 5-8 vardagar
John Marchant – författare
Visar alla böcker från författaren John Marchant. Handla med fri frakt och snabb leverans.
13 produkter
13 produkter
- Häftad, Engelska, 2022
455 kr
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- Häftad, Engelska, 2010
291 kr
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- Häftad, Engelska, 2010
305 kr
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- E-bokEngelska, 2014
9 kr
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- Inbunden, Engelska, 2018
401 kr
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- Inbunden, Engelska, 2018
428 kr
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- E-bokEngelska, 2010
699 kr
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This is a review of the whole family of waders.This seminal title remains the definitive book on waders – known in the US as shorebirds. Included is everything you need to know about these masters of shore and wetland. - E-bokPDF, Engelska, 2010
699 kr
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This is a review of the whole family of waders. This seminal title remains the definitive book on waders – known in the US as shorebirds. Included is everything you need to know about these masters of shore and wetland. - Inbunden, Engelska, 2024
332 kr
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Punk meets Druidry in the only trade edition of Jamie Reid's art, weaving c.180 radical art images into the structure of the pagan Wheel of the Year. The art is selected and introduced by curator Stephen Ellcock with notes on the seasonal celebrations by former Chief Druid of OBOD Philip Carr-Gomm. - Häftad, Engelska
389 kr
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- Häftad, Engelska, 2008
165 kr
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Throughout changing history and changing civilisations, bread's importance has been expressed in folklore, culture, religion and politics. Bread symbolises fertility, prosperity and protection against evil, and provides healing and consolation in times of hardship. It is also good to eat.The past 130 years, in particular, have seen dramatic changes in the way bread is made and in the patterns of consumption. Whether you like your bread white, sliced and wrapped or stone-ground and wholemeal or in the form of baguettes, bagels or brioche, this book will tell you how it evolved and the technological, social and economic changes that brought the various forms to your local baker or supermarket.This fascinating book on the most important of foodstuffs has been written by a triumvirate of authors from London South Bank University. John S. Marchant is Head of the National Bakery School, Bryan G. Reuben is Professor of Chemical Technology and Joan P. Alcock, an archaeologist and food historian, is an Honorary Visiting Fellow. - Inbunden, Engelska, 2021
357 kr
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