Caldo Verde Is Not Stone Soup

Author: George Monteiro
Editor:
ISBN: 9781433138102
Size: 14,98 MB
Format: PDF, Docs
Read: 730
Download

"The essays in Caldo Verde is Not Duck Soup identify elements of an emerging Portuguese American culture in the United States. It tackles subjects and themes that reflect the richness and diversity of that culture. Included are analyses of the Portuguese fondness for nicknames over surnames, pejorative terms ('portugee,' 'Gee'), beau ideal heroes (John Philip Sousa, John Dos Passos, and Peter Francisco), now forgotten early emigrants, foreign visitors to the Azores (Samuel Longfellow and Thomas Wentworth Higginson), proverbs from the oral and literary traditions, the Portuguese sailor on American ships, and the saga of English How She is Spoke, a serious-minded textbook that became a comic phenomenon"--Provided by publisher.

Caldo Largo

Author: Earl Thompson
Editor: Carroll & Graf Pub
ISBN: 9780881847710
Size: 18,61 MB
Format: PDF, Kindle
Read: 952
Download

Jacket Description/Back: Everyone wants a pice of Johnny Hand. But he will risk almost anything to remain independent. So when they come to him with a proposition to smuggle guns into Castro's Cuba...

Arroz Caldo Ni Lolo Waldo

Author: Becky Santos-Gerodias
Editor:
ISBN: 9789710150182
Size: 16,50 MB
Format: PDF, ePub, Docs
Read: 873
Download


Opera Nova Intitulata Il Perche

Author:
Editor:
ISBN:
Size: 14,86 MB
Format: PDF, Docs
Read: 733
Download


Tesoro Della Lingua Greca Volgare Ed Italiana

Author:
Editor:
ISBN:
Size: 13,78 MB
Format: PDF, Mobi
Read: 333
Download


Dizionario Italiano Ed Inglese

Author: F. Altieri
Editor:
ISBN:
Size: 20,85 MB
Format: PDF, ePub, Docs
Read: 407
Download


Caldo Santo

Author: Carmen Lydia Rivera Rodríguez
Editor:
ISBN: 9780970924025
Size: 15,47 MB
Format: PDF, ePub, Docs
Read: 299
Download


The Art Of Beef Cutting

Author: Kari Underly
Editor: John Wiley & Sons
ISBN: 1118029577
Size: 20,63 MB
Format: PDF, Kindle
Read: 942
Download

"The Art of Beef Cutting is the only book on the market that combines a complete listing of beef cuts, including full-color photos and NAMP/IMPS numbers for each cut, with step-by-step instructions on basic meat cutting techniques"--Provided by publisher.