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Articles relating to crones and their depictions. They are folkloric old women who may be characterized as disagreeable, malicious, or sinister in manner, often with magical or supernatural associations that can make them either helpful or obstructive. The Crone is also an archetypal figure or a Wise Woman.
For Dummies is an extensive series of instructional reference books which are intended to present non-intimidating guides for readers new to the various topics covered. The series has been a worldwide success with editions in numerous languages.
Articles relating to crones and their depictions. They are folkloric old women who may be characterized as disagreeable, malicious, or sinister in manner, often with magical or supernatural associations that can make them either helpful or obstructive. The Crone is also an archetypal figure or a Wise Woman.
In feminist spiritual circles, a "Croning" is a ritual rite of passage into an era of wisdom, freedom, and personal power. [3]According to scholar Clarissa Pinkola Estés, the Crone is "the one who sees far, who looks into the spaces between the worlds and can literally see what is coming, what has been, and what is now and what underlies and stands behind many things.
The actual instructions are headed "Mode", as "Cut up the veal, and put it with the bones and trimmings of poultry". A separate section gives the overall preparation time, and the average cost as, for example, "9d. per quart". [a] Many recipes state in separate brief sections when a recipe is "seasonable and for how many persons it is ...
Instructions for the Cook is included as the first part of the Eihei Shingi, or Rules of Purity for Eihei-ji. [2] [4] Renpō Niwa, a former abbot of Eihei-ji, divides the texts into five parts. The first part is the preface in which Dōgen emphasizes the importance of the work of the tenzo, or head cook. He asserts that the position is only ...
The Good Cook is a series of instructional cookbooks published by Time-Life Books 1978-1980. It was sold on a month-to-month basis until the early 1990s and edited by cookbook author Richard Olney. [1] Each volume was dedicated to a specific subject (such as fruits or sauces) and was heavily illustrated with photos of cooking techniques ...
It is the flagship volume of a series of books that include several narrow-subject books about matters such as convenience cooking and vegetarian cuisine, as well as a second volume, How To Cook Everything: Vegetarian, published in 2007, and a second edition with a reduced emphasis on professional techniques in October 2008. A smartphone app ...