Annual Report of the Minnesota State Horticultural Society For the Year ... Volume 19 - Livres de poche
2002, ISBN: 9781155075693
Edition reliée
Gibbs Smith. Hardcover. New. Hardcover. 240 pages. Dimensions: 11.0in. x 8.4in. x 1.3in.From easy weeknight meals to more elaborate Sunday dinners, learn the recipes and cooking style f… Plus…
Gibbs Smith. Hardcover. New. Hardcover. 240 pages. Dimensions: 11.0in. x 8.4in. x 1.3in.From easy weeknight meals to more elaborate Sunday dinners, learn the recipes and cooking style from the other French cuisine---the one that forms the foundation of the Mediterranean diet and celebrates local, fresh and light. Cuisine Nioise is designed with olive oil, rather than butter and cream; is light, rather than bathed in rich sauces. And it uses fresh, locally sourced produce. Hillary Davis---food writer, cooking instructor, creator of the popular food blog March Dimanche, and resident of the Nioise area for over eleven years---introduces us to Cuisine Nioise the cooking from the south of France, from the region surrounding the city of Nice, in her compelling new cookbook. Filled with information, tips, stories and recipes---Cuisine Nioise is a complete guide with over 100 recipes and gorgeous color photographs, and includes: Sidebars about ingredients, culture and shopping. Additional recipes from three cutting-edge Nioise chefs. A section on typical Nioise ingredients. Contact information on restaurants and the hours of open-air markets. Recipes include: Creamless Creamy Chickpea and Sage SoupNaked MeatballsMini Pan BagnatCandied Olive Polenta with Tomato SaladTraditional Salade NioiseSavory Rice Pudding with Spinach and ParmesanPistou Tomato Tart in a Basil CrustSalmon with Summer Vegetables and White Wine SabayonLimoncello Cake with Towering MeringuePeach and Raspberry Salad with Dark Chocolate SorbetMadames Peaches and Cream TartPraise for Cuisine Nioise: Bright colors, sun-splashed days, fun, sybaritic pleasures--Hillary Davis captures on the plate everything delightful we associate with Nice. This food is extraordinarily fresh, delicious, and a feast for the eye as well. What a joy to be able to bring the good life into your own kitchen! --- Frances Mayes, best-selling author, Under The Tuscan Sun, The Tuscan Sun CookbookI am impressed! Hillary Davis has a unique perspective on cooking for which she makes a persuasive case in her new book. She believes that we learn how to cook not just from books but also from family, friends, restaurants, markets, and even from the dishes our food is served upon and the pots in which its cooked. ---Paula Wolfert, best-selling author, The Cooking of Southwest France, The Food of MoroccoWith this ode to Nioise cooking, put together lovingly by Hillary Davis, you will bathe in the aromas of the Nioise countryside, from the warm pungency of wild herbs, to the sweet, fresh melons and peaches at farmers markets dotted throughout the countryside. Ms. Davis fell in love with the hilltop village of Bar-Sur-Loup, where she lived, cooked, ate and absorbed all that was around her. In Cuisine Nioise she has made liberal use of everything she experienced and tasted; she has filled the book with tips and traditions; she has opened up a sun-kissed world for all to share. All of it will make you want to hop on an airplane and land in the center of the Nioise countryside, at a table set for lunch! Photos by Steven Rothfeld make the book come alive with color. Bravo! ----Susan Herrmann Loomis, author of On Rue TatinI think this book might just be the next best thing to living on the French Riviera! It is more than just a beautiful book filled with glorious tales and remarkable recipes. It is a love story of food, tradition and culture. ---Monica Bhide, author Modern Spice: Inspired Indian Flavors for the Contemporary KitchenHer recipes are simple and appealing, evidence of her love for the food and customs of this very special place. ---Michele Scicolone, best-selling author The Mediterranean Slow Cooker, The French Slow Cooker, The Italian Slow Cooker, 1000 Italian RecipesHillary Davis take a bow!! Monica Bhide This item ships from multiple locations. Your book may arrive from Roseburg,OR, La Vergne,TN, Momence,IL, Commerce,GA., Gibbs Smith, William Morrow Cookbooks. Hardcover. New. Hardcover. 352 pages. Dimensions: 10.1in. x 7.2in. x 1.3in.In 2001 Chez Panisse was named the number one restaurant in America by Gourmet magazine -- quite a journey from 1971 when Alice Waters opened Chez Panisse as a place where she and her friends could cook country French food with local ingredients and talk politics. As the restaurants popularity grew, so did Alices commitment to organic, locally grown foods and to a community of farmers and producers who provide the freshest ingredients, grown and harvested naturally with techniques that preserve and enrich the land for future generations. After thirty years, the innovative spirit and pure, intense flavors of Chez Panisse continue to delight and surprise all who visit, and even those who cant get there know that Alice started a quiet revolution, changing the culinary landscape forever. Inspired by Chez Panisse, more and more people across the country are discovering the sublime pleasures of local, organic vegetables and fruits. Now join Alice Waters and the cooks at Chez Panisse in celebration of fruit. Chez Panisse Fruit draws on the exuberant flavors of fresh, ripe fruit to create memorable dishes. In this companion volume to Chez Panisse Vegetables, discover more than 200 recipes for both sweet and savory dishes featuring fruit. Glorify the late-summer peach harvest with Peach and Raspberry Gratin, and extend the season with Grilled Cured Duck Breast with Pickled Peaches. Enjoy the first plums in Pork Loin Stuffed with Wild Plums and Rosemary. Preserve the fresh flavors of winter citrus with Kumquat Marmalade or Candied Grapefruit Peel. Organized alphabetically by fruit -- from apples to strawberries -- and including helpful essays on selecting, storing, and preparing fruit, this book will help you make the very most of fresh fruits from season to season. Illustrated with beautiful color relief prints by Patricia Curtan, Chez Panisse Fruit is a book to savor and to treasure. This item ships from multiple locations. Your book may arrive from Roseburg,OR, La Vergne,TN, Momence,IL, Commerce,GA., William Morrow Cookbooks, Scranton, Pennsylvania: Harpercollins Publishers. Fine in Fine Dust Jacket. 2002. First Printing. Hard Cover. 7.25 x 10.25 in.: 326 pages. 0060199571 . Dustjacket now protected by a new Brodart Mylar Cover. Scarce, Out Of Print, Book. "In 2001 Chez Panisse was named the number one restaurant in America by Gourmet magazine -- quite a journey from 1971 when Alice Waters opened Chez Panisse as a place where she and her friends could cook country French food with local ingredients and talk politics. As the restaurant's popularity grew, so did Alice's commitment to organic, locally grown foods and to a community of farmers and producers who provide the freshest ingredients, grown and harvested naturally with techniques that preserve and enrich the land for future generations. After thirty years, the innovative spirit and pure, intense flavors of Chez Panisse continue to delight and surprise all who visit, and even those who can't get there know that Alice started a quiet revolution, changing the culinary landscape forever. Inspired by Chez Panisse, more and more people across the country are discovering the sublime pleasures of local, organic vegetables and fruits. Now join Alice Waters and the cooks at Chez Panisse in celebration of fruit. Chez Panisse Fruit draws on the exuberant flavors of fresh, ripe fruit to create memorable dishes. In this companion volume to Chez Panisse Vegetables, discover more than 200 recipes for both sweet and savory dishes featuring fruit. Glorify the late-summer peach harvest with Peach and Raspberry Gratin, and extend the season with Grilled Cured Duck Breast with Pickled Peaches. Enjoy the first plums in Pork Loin Stuffed with Wild Plums and Rosemary. Preserve the fresh flavors of winter citrus with Kumquat Marmalade or Candied Grapefruit Peel. Organized alphabetically by fruit -- from apples to strawberries -- and including helpful essays on selecting, storing, and preparing fruit, this book will help you make the very most of fresh fruits from season to season. Illustrated with beautiful color relief prints by Patricia Curtan, Chez Panisse Fruit is a book to savor and to treasure. " ., Harpercollins Publishers, 2002, RareBooksClub. Paperback. New. This item is printed on demand. Paperback. 138 pages. Dimensions: 9.7in. x 7.4in. x 0.3in.This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1907 edition. Excerpt: . . . cherries some lemon 735--ORANGE ICE. juice may be added. 1 gallon water, 4 lbs. sugar, 12 oranges, 6 lemons. The flavor of the Cherry Ice may be improved Prepare the same as the Lemon Ice No. 734. with extract of wild cherries or maraschino liquor. Use the juice of lemons and oranges, and infuse Prepare and freeze same as for the other Fruit Ices, with the grated rind of four oranges. Add a little coloring and freeze as usual. 742---GRAPE ICE. For small parties, cut baskets out of oranges, Use four quarts of water, four pounds of sugar, remove the pulp and use in the Ice. Fill the from eight to ten pounds of grapes, the juice of frozen Ice in the baskets, and decorate with about six lemons. cherries and angelica leaves. Wash the grapes well and press the juice through the press, or mash and squeeze through a strong cloth. Mix the remaining pulp with the water, strain again, add sugar and lemon juice; freeze as usual. Some claret or white wine may be used as an improvement, using less water. 743. --CURRANT ICE. 4 quarts water, 1 pint raspberry juice, 4 lbs. sugar, 1 quart currant juice. Prepare same as for the Cherry Ice No. 741. 744. --GRAPE FRUIT ICE. 3 quarts water, 4 lbs. sugar, 12 grape fruits, 4 oranges Prepare a syrup with the water and sugar, let infuse with the grated peel of six grape fruits for one hour. Add the juice of grape fruits and oranges; strain and freeze. 745. --GRAPE FRUIT WITH MARASCHINO ICE. A favorite way to serve the grape fruit is to cut the fruit in halves; with a sharp knife cut out the centre core; fill the cavity with a rich Maraschino Ice or Kirschwasser Punch, and decorate with candied fruit. Another way is to place a spoonful of Lemon Ice in the centre, and cover with a fruit salad flavored with sherry or rum. Very. . . This item ships from La Vergne,TN., RareBooksClub, RareBooksClub. Paperback. New. This item is printed on demand. Paperback. 140 pages. Dimensions: 9.7in. x 7.4in. x 0.3in.This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1891 edition. Excerpt: . . . than the De Soto plum. Their season is later than the wild plum, and their years of heavy bearing do not appear to correspond to the plum years of the wild varieties, which serves to make them profitable for market and very acceptable for the home garden. The Forest Garden is not so good a bearer nd the fruit is softer, but being earlier than De Soto, is good to plant with it. The Weaver was quite generally planted in our county about eight years ago, but I have yet to find a place where it has given satisfaction. Grapes are steadily gaining ground with our planters. Concord has again failed to ripen up sweet and fine, and I still think Warden and Moores Early better varieties for general planting. Cottage, Lindley, Agawam, and Lady are among my favorites. The Orthiem cherry, five years planted, has thus far been perfectly healthy, and this year for the first time furnished the birdsa few cherries. For the past three years I have given red raspberries, black caps and blackberries thorough cultivation instead of mulch, and have had perfect failures, canes make strong growth, set wonderfully with fruit, that dried up when half grown. I have manured the ground liberally, cultivated faithfully, trimmed, pinched, covered, tied to wires; all for a wilderness of bloom and a few quarts of inferior fruit. If such experience is good for anything I hope it will be made Use of, it is certainly costly enough. In the southeastern part of our county, on the farm of Mr. Budlery, I have found some fine specimens of the Douglas spruce of Colorado. They have been planted fourteen years and are bearing cones. They are not such rapid growers as the Norway spruce, but their beautiful, fresh green appearance presents a strange contrast to the dull, . . . This item ships from La Vergne,TN., RareBooksClub<
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Annual Report of the Minnesota State Horticultural Society For the Year ... Volume 19 - Livres de poche
2002, ISBN: 9781155075693
Edition reliée
Gibbs Smith. Hardcover. New. Hardcover. 240 pages. Dimensions: 11.0in. x 8.4in. x 1.3in.From easy weeknight meals to more elaborate Sunday dinners, learn the recipes and cooking style f… Plus…
Gibbs Smith. Hardcover. New. Hardcover. 240 pages. Dimensions: 11.0in. x 8.4in. x 1.3in.From easy weeknight meals to more elaborate Sunday dinners, learn the recipes and cooking style from the other French cuisine---the one that forms the foundation of the Mediterranean diet and celebrates local, fresh and light. Cuisine Nioise is designed with olive oil, rather than butter and cream; is light, rather than bathed in rich sauces. And it uses fresh, locally sourced produce. Hillary Davis---food writer, cooking instructor, creator of the popular food blog March Dimanche, and resident of the Nioise area for over eleven years---introduces us to Cuisine Nioise the cooking from the south of France, from the region surrounding the city of Nice, in her compelling new cookbook. Filled with information, tips, stories and recipes---Cuisine Nioise is a complete guide with over 100 recipes and gorgeous color photographs, and includes: Sidebars about ingredients, culture and shopping. Additional recipes from three cutting-edge Nioise chefs. A section on typical Nioise ingredients. Contact information on restaurants and the hours of open-air markets. Recipes include: Creamless Creamy Chickpea and Sage SoupNaked MeatballsMini Pan BagnatCandied Olive Polenta with Tomato SaladTraditional Salade NioiseSavory Rice Pudding with Spinach and ParmesanPistou Tomato Tart in a Basil CrustSalmon with Summer Vegetables and White Wine SabayonLimoncello Cake with Towering MeringuePeach and Raspberry Salad with Dark Chocolate SorbetMadames Peaches and Cream TartPraise for Cuisine Nioise: Bright colors, sun-splashed days, fun, sybaritic pleasures--Hillary Davis captures on the plate everything delightful we associate with Nice. This food is extraordinarily fresh, delicious, and a feast for the eye as well. What a joy to be able to bring the good life into your own kitchen! --- Frances Mayes, best-selling author, Under The Tuscan Sun, The Tuscan Sun CookbookI am impressed! Hillary Davis has a unique perspective on cooking for which she makes a persuasive case in her new book. She believes that we learn how to cook not just from books but also from family, friends, restaurants, markets, and even from the dishes our food is served upon and the pots in which its cooked. ---Paula Wolfert, best-selling author, The Cooking of Southwest France, The Food of MoroccoWith this ode to Nioise cooking, put together lovingly by Hillary Davis, you will bathe in the aromas of the Nioise countryside, from the warm pungency of wild herbs, to the sweet, fresh melons and peaches at farmers markets dotted throughout the countryside. Ms. Davis fell in love with the hilltop village of Bar-Sur-Loup, where she lived, cooked, ate and absorbed all that was around her. In Cuisine Nioise she has made liberal use of everything she experienced and tasted; she has filled the book with tips and traditions; she has opened up a sun-kissed world for all to share. All of it will make you want to hop on an airplane and land in the center of the Nioise countryside, at a table set for lunch! Photos by Steven Rothfeld make the book come alive with color. Bravo! ----Susan Herrmann Loomis, author of On Rue TatinI think this book might just be the next best thing to living on the French Riviera! It is more than just a beautiful book filled with glorious tales and remarkable recipes. It is a love story of food, tradition and culture. ---Monica Bhide, author Modern Spice: Inspired Indian Flavors for the Contemporary KitchenHer recipes are simple and appealing, evidence of her love for the food and customs of this very special place. ---Michele Scicolone, best-selling author The Mediterranean Slow Cooker, The French Slow Cooker, The Italian Slow Cooker, 1000 Italian RecipesHillary Davis take a bow!! Monica Bhide This item ships from multiple locations. Your book may arrive from Roseburg,OR, La Vergne,TN, Momence,IL, Commerce,GA., Gibbs Smith, William Morrow Cookbooks. Hardcover. New. Hardcover. 352 pages. Dimensions: 10.1in. x 7.2in. x 1.3in.In 2001 Chez Panisse was named the number one restaurant in America by Gourmet magazine -- quite a journey from 1971 when Alice Waters opened Chez Panisse as a place where she and her friends could cook country French food with local ingredients and talk politics. As the restaurants popularity grew, so did Alices commitment to organic, locally grown foods and to a community of farmers and producers who provide the freshest ingredients, grown and harvested naturally with techniques that preserve and enrich the land for future generations. After thirty years, the innovative spirit and pure, intense flavors of Chez Panisse continue to delight and surprise all who visit, and even those who cant get there know that Alice started a quiet revolution, changing the culinary landscape forever. Inspired by Chez Panisse, more and more people across the country are discovering the sublime pleasures of local, organic vegetables and fruits. Now join Alice Waters and the cooks at Chez Panisse in celebration of fruit. Chez Panisse Fruit draws on the exuberant flavors of fresh, ripe fruit to create memorable dishes. In this companion volume to Chez Panisse Vegetables, discover more than 200 recipes for both sweet and savory dishes featuring fruit. Glorify the late-summer peach harvest with Peach and Raspberry Gratin, and extend the season with Grilled Cured Duck Breast with Pickled Peaches. Enjoy the first plums in Pork Loin Stuffed with Wild Plums and Rosemary. Preserve the fresh flavors of winter citrus with Kumquat Marmalade or Candied Grapefruit Peel. Organized alphabetically by fruit -- from apples to strawberries -- and including helpful essays on selecting, storing, and preparing fruit, this book will help you make the very most of fresh fruits from season to season. Illustrated with beautiful color relief prints by Patricia Curtan, Chez Panisse Fruit is a book to savor and to treasure. This item ships from multiple locations. Your book may arrive from Roseburg,OR, La Vergne,TN, Momence,IL, Commerce,GA., William Morrow Cookbooks, Scranton, Pennsylvania: Harpercollins Publishers. Fine in Fine Dust Jacket. 2002. First Printing. Hard Cover. 7.25 x 10.25 in.: 326 pages. 0060199571 . Dustjacket now protected by a new Brodart Mylar Cover. Scarce, Out Of Print, Book. "In 2001 Chez Panisse was named the number one restaurant in America by Gourmet magazine -- quite a journey from 1971 when Alice Waters opened Chez Panisse as a place where she and her friends could cook country French food with local ingredients and talk politics. As the restaurant's popularity grew, so did Alice's commitment to organic, locally grown foods and to a community of farmers and producers who provide the freshest ingredients, grown and harvested naturally with techniques that preserve and enrich the land for future generations. After thirty years, the innovative spirit and pure, intense flavors of Chez Panisse continue to delight and surprise all who visit, and even those who can't get there know that Alice started a quiet revolution, changing the culinary landscape forever. Inspired by Chez Panisse, more and more people across the country are discovering the sublime pleasures of local, organic vegetables and fruits. Now join Alice Waters and the cooks at Chez Panisse in celebration of fruit. Chez Panisse Fruit draws on the exuberant flavors of fresh, ripe fruit to create memorable dishes. In this companion volume to Chez Panisse Vegetables, discover more than 200 recipes for both sweet and savory dishes featuring fruit. Glorify the late-summer peach harvest with Peach and Raspberry Gratin, and extend the season with Grilled Cured Duck Breast with Pickled Peaches. Enjoy the first plums in Pork Loin Stuffed with Wild Plums and Rosemary. Preserve the fresh flavors of winter citrus with Kumquat Marmalade or Candied Grapefruit Peel. Organized alphabetically by fruit -- from apples to strawberries -- and including helpful essays on selecting, storing, and preparing fruit, this book will help you make the very most of fresh fruits from season to season. Illustrated with beautiful color relief prints by Patricia Curtan, Chez Panisse Fruit is a book to savor and to treasure. " ., Harpercollins Publishers, 2002, RareBooksClub. Paperback. New. This item is printed on demand. Paperback. 138 pages. Dimensions: 9.7in. x 7.4in. x 0.3in.This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1907 edition. Excerpt: . . . cherries some lemon 735--ORANGE ICE. juice may be added. 1 gallon water, 4 lbs. sugar, 12 oranges, 6 lemons. The flavor of the Cherry Ice may be improved Prepare the same as the Lemon Ice No. 734. with extract of wild cherries or maraschino liquor. Use the juice of lemons and oranges, and infuse Prepare and freeze same as for the other Fruit Ices, with the grated rind of four oranges. Add a little coloring and freeze as usual. 742---GRAPE ICE. For small parties, cut baskets out of oranges, Use four quarts of water, four pounds of sugar, remove the pulp and use in the Ice. Fill the from eight to ten pounds of grapes, the juice of frozen Ice in the baskets, and decorate with about six lemons. cherries and angelica leaves. Wash the grapes well and press the juice through the press, or mash and squeeze through a strong cloth. Mix the remaining pulp with the water, strain again, add sugar and lemon juice; freeze as usual. Some claret or white wine may be used as an improvement, using less water. 743. --CURRANT ICE. 4 quarts water, 1 pint raspberry juice, 4 lbs. sugar, 1 quart currant juice. Prepare same as for the Cherry Ice No. 741. 744. --GRAPE FRUIT ICE. 3 quarts water, 4 lbs. sugar, 12 grape fruits, 4 oranges Prepare a syrup with the water and sugar, let infuse with the grated peel of six grape fruits for one hour. Add the juice of grape fruits and oranges; strain and freeze. 745. --GRAPE FRUIT WITH MARASCHINO ICE. A favorite way to serve the grape fruit is to cut the fruit in halves; with a sharp knife cut out the centre core; fill the cavity with a rich Maraschino Ice or Kirschwasser Punch, and decorate with candied fruit. Another way is to place a spoonful of Lemon Ice in the centre, and cover with a fruit salad flavored with sherry or rum. Very. . . This item ships from La Vergne,TN., RareBooksClub, RareBooksClub. Paperback. New. This item is printed on demand. Paperback. 140 pages. Dimensions: 9.7in. x 7.4in. x 0.3in.This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1891 edition. Excerpt: . . . than the De Soto plum. Their season is later than the wild plum, and their years of heavy bearing do not appear to correspond to the plum years of the wild varieties, which serves to make them profitable for market and very acceptable for the home garden. The Forest Garden is not so good a bearer nd the fruit is softer, but being earlier than De Soto, is good to plant with it. The Weaver was quite generally planted in our county about eight years ago, but I have yet to find a place where it has given satisfaction. Grapes are steadily gaining ground with our planters. Concord has again failed to ripen up sweet and fine, and I still think Warden and Moores Early better varieties for general planting. Cottage, Lindley, Agawam, and Lady are among my favorites. The Orthiem cherry, five years planted, has thus far been perfectly healthy, and this year for the first time furnished the birdsa few cherries. For the past three years I have given red raspberries, black caps and blackberries thorough cultivation instead of mulch, and have had perfect failures, canes make strong growth, set wonderfully with fruit, that dried up when half grown. I have manured the ground liberally, cultivated faithfully, trimmed, pinched, covered, tied to wires; all for a wilderness of bloom and a few quarts of inferior fruit. If such experience is good for anything I hope it will be made Use of, it is certainly costly enough. In the southeastern part of our county, on the farm of Mr. Budlery, I have found some fine specimens of the Douglas spruce of Colorado. They have been planted fourteen years and are bearing cones. They are not such rapid growers as the Norway spruce, but their beautiful, fresh green appearance presents a strange contrast to the dull, . . . This item ships from La Vergne,TN., RareBooksClub<
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Informations détaillées sur le livre - Annual Report of the Minnesota State Horticultural Society For the Year ... Volume 19
EAN (ISBN-13): 9781155075693
Version reliée
Livre de poche
Date de parution: 2002
Editeur: RareBooksClub
Livre dans la base de données depuis 2015-04-06T18:05:03+02:00 (Paris)
Page de détail modifiée en dernier sur 2015-04-06T18:05:04+02:00 (Paris)
ISBN/EAN: 9781155075693
ISBN - Autres types d'écriture:
978-1-155-07569-3
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