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The unknown reviewer for The Literary Gazette wrote a favourable review of The English Bread Book, which was also copied in full in The Manchester Guardian.The reviewer called Acton a "clever author", and praised the inclusion of "the whole philosophy and practice, as well as the history of the subject of bread-making, in its plain and fancy forms".
The Old English word for bread was hlaf (hlaifs in Gothic: modern English loaf) which appears to be the oldest Teutonic name. [1] Old High German hleib [2] and modern German Laib derive from this Proto-Germanic word, which was borrowed into some Slavic (Czech: chléb, Polish: bochen chleba, Russian: khleb) and Finnic (Finnish: leipä, Estonian: leib) languages as well.
Cyril of Jerusalem, a fourth-century Christian writer and bishop of Jerusalem during the Arian controversy, explains that "the bread and the wine of the Eucharist before the holy invocation of the adorable Trinity were simple bread and wine, but the invocation having been made, the bread becomes the body of Christ and the wine the blood of ...
Eliza Acton (17 April 1799 – 13 February 1859) was an English food writer and poet who produced one of Britain's first cookery books aimed at the domestic reader, Modern Cookery for Private Families. The book introduced the now-universal practice of listing ingredients and giving suggested cooking times for each recipe.
Depiction of the book of life. In Judaism, Christianity and Islam ( Angels) the Book of Life (Biblical Hebrew: ספר החיים, transliterated Sefer HaḤayyim; Ancient Greek: βιβλίον τῆς ζωῆς, romanized: Biblíon tēs Zōēs Arabic: سفر الحياة, romanized: Sifr al-Ḥayā) is an alleged book in which God records, or will record, the names of every person who is ...
John 6 is the sixth chapter of the Gospel of John in the New Testament of the Christian Bible.It records Jesus' miracles of feeding the five thousand and walking on water, the Bread of Life Discourse, popular rejection of his teaching, and Peter's confession of faith.
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The food writer Elizabeth David had published six books and several booklets before 1977. [1] Her first works had been about the foods of the Mediterranean, France and Italy, but she had also begun to write about English cuisine ; her first book on the subject was the 1970 work Spices, Salt and Aromatics in the English Kitchen .