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Caffenol is a photographic alternative process whereby phenols, sodium carbonate and optionally vitamin C are used in aqueous solution as a film and print photographic developer. [ 1 ] [ 2 ] Other basic (as opposed to acidic ) chemicals can be used in place of sodium carbonate; however, sodium carbonate is the most common.
The Anarchist Cookbook begins with a Foreword section, detailing the author's intentions for the text. At the time of writing, Powell believed that the United States was slowly declining towards communism, thus he found it necessary to write a book that guided people on revolution against this transition.
Instant coffee is one of the ingredients in Caffenol, [14] a home-made, non-toxic black-and-white photographic developer. The other ingredients in the basic formula are ascorbic acid (vitamin C) and anhydrous sodium carbonate; some recipes also include potassium bromide as a fog-reducing agent. The active ingredient appears to be caffeic acid.
Jessica B. Harris (born March 18, 1948) [1] is an American culinary historian, college professor, cookbook author and journalist. [2] She is professor emerita at Queens College, City University of New York, where she taught for 50 years, and is also the author of 15 books, including cookbooks, non-fiction food writing and memoir.
These are the best cookbooks of 2024, including the latest Half-Baked Harvest cookbook, Dolly Parton's newest cookbook, and the 25th anniversary edition of America's Test Kitchen.
Marion Cunningham (née Enwright; February 7, 1922 [1] – July 11, 2012) [2] [3] was an American food writer.. Cunningham was responsible for the 1979 and 1990 revisions of the Fannie Farmer Cookbook, and was the author of The Breakfast Book, The Supper Book, and Cooking with Children, among several others.
Since 2014, he has been sharing his passion for baking through blogs, social media, and bestselling cookbooks (one became an Amazon Bestseller). His easy-to-follow recipes make it simple for ...
Guarnaschelli was the only child of cookbook editor, the late Maria Guarnaschelli [5] and John Guarnaschelli. [6] She was born in St. Louis, Missouri, but the family moved to New York City when she was just a few days old. Guarnaschelli's culinary experience started while watching her mother test numerous recipes at home while editing cookbooks.
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