More than fifty specialists have contributed to this new edition of volume 4 of The Cambridge Bibliography of English Literature. The design of the original work has established itself so firmly as a workable solution to the immense problems of analysis, articulation and coordination that it has been retained in all its essentials for the new edition. The task of the new contributors has been to revise and integrate the lists of 1940 and 1957, to add materials of the following decade, to correct and refine the bibliographical details already available, and to re-shape the whole according to a new series of conventions devised to give greater clarity and consistency to the entries.
A savvy young girl finds half a million dollars and wonders if she can keep it in this charming middle grade mystery that asks big questions about right, wrong, and what you'd do for family. For as long as eleven-year-old Birdie can remember, it's always been just her and her mom, which means there's not a lot of extra money to spend on things like new clothes and batons from the fancy gymnastics store. Still, they always find a way to make ends meet. Then Birdie makes one silly mistake that has a big consequence: Mom loses her job. Now things are more dire than ever, and Birdie knows it's up to her to fix it. When Birdie discovers a huge stash of cash in an abandoned house, she just knows it must be the answer to their problems. But the people who left that money behind aren't willing to give it up so easily. Does “finders, keepers” count when it's half a million dollars? In this heartfelt small-town story from beloved author Edith Cohn, Birdie learns how to balance what's right for her family-and herself-with what's the right thing to do.
This classroom-tested textbook is an introduction to probability theory, with the right balance between mathematical precision, probabilistic intuition, and concrete applications. Introduction to Probability covers the material precisely, while avoiding excessive technical details. After introducing the basic vocabulary of randomness, including events, probabilities, and random variables, the text offers the reader a first glimpse of the major theorems of the subject: the law of large numbers and the central limit theorem. The important probability distributions are introduced organically as they arise from applications. The discrete and continuous sides of probability are treated together to emphasize their similarities. Intended for students with a calculus background, the text teaches not only the nuts and bolts of probability theory and how to solve specific problems, but also why the methods of solution work.
British and Irish cuisine, rich in tradition and flavour, has faced challenges in adapting to the modern world. Renowned for its hearty ingredients and lengthy cooking times, this style of cooking often clashes with today’s fast-paced lifestyle, where time is precious and health consciousness prevails. Moreover, these cuisines are known for their quirky and sometimes whimsical dish names. This cookbook celebrates the unique and oddly named dishes of British and Irish fare, offering just under 200 recipes for culinary exploration. Each recipe is preceded by a story delving into the dish’s history and distinct features. While some dishes remain widely recognized and cherished classics, like ‘the full English,’ ‘colcannon,’ ‘toad in the hole,’ and ‘bubble and squeak,’ others are regional favourites, such as ‘scouse’ in Merseyside and ‘parmo’ in the North East. There are also lesser-known, rarely eaten delicacies like ‘apple hat’ and ‘collier's foot.’ For those intrigued by the misleading, such as ‘squab pie’ (made with lamb, not pigeon) or ‘Glamorgan sausages’ (meatless, cheese-based sausages), this book is a treasure trove of culinary surprises. And for the more adventurous, how about trying ‘toenail pudding’ or a slice of ‘fly cemetery’? This book promises to pique your curiosity and introduce you to the charming eccentricities of British and Irish cooking.
Bridie Farrell and Shaun Broderick come from opposite sides of the tracks. But unlike Bridie's family, who are perennial strugglers, the Brodericks are the wealthy owners of one of the most prestigious properties in the district. Still, all is not well in either family. Bridie's father is doing time in prison and her younger brother has fallen in with the wrong crowd. Meanwhile, Shaun's dictatorial father rules the family with an iron rod and never lets Shaun make his own decisions. The Brodericks are dismayed when Shaun falls in love with 'that Farrell girl' and breaks up with 'a very suitable young woman'. And they don't just make their feelings clear to Shaun but to Bridie as well. This is just one of many troubles Bridie faces, and eventually she has to make a choice about what's important in life.
The journey begins for a young immigrant named Miss Bridie. It is a journey of hope and uncertainty, a journey that will take her to a new land, a new home, and--if she has chosen wisely--a good life. With elegant woodcuts, Caldecott medalist Mary Azarian brings to life Leslie Connor’s spare story of a life rich with blessings, yet not without challenges. Here is a lyrical tribute to the millions of immigrants who left their homes to begin anew in America--and an enchanting look at how one woman carves out a life with the help of a common shovel.
Sink your teeth into over 100 new easy-to-prepare recipes inspired by Diana Gabaldon’s beloved Outlander and Lord John Grey series, as well as the hit Starz original show—in the second official cookbook from Outlander Kitchen founder Theresa Carle-Sanders! “If you thought Scottish cuisine was all porridge and haggis washed down with a good swally of whiskey, Outlander Kitchen’s here to prove you wrong.”—Entertainment Weekly With the discovery of a New World comes an explosion of culinary possibilities. The later novels in Diana Gabaldon’s Outlander series and the Lord John Grey series have Jamie, Claire, Lord John, and friends embark on their revolutionary adventures across the Atlantic and back again—and with their voyages come hundreds of new mouthwatering flavors to entice the taste buds of even the most discerning palates. Professional chef and founder of Outlander Kitchen, Theresa Carle-Sanders returns with another hallmark cookbook—one that dexterously adapts traditional recipes for hungry, modern appetites. Interpreted with a spirit of generous humor and joyous adventure, the recipes herein are a mixture of authentic old-worldreceipts from Scottish settlers, new-world adaptations inspired by the cuisine of indigenous peoples, and humorously delicious character-inspired dishes—all created to satisfy your hunger and insatiable craving for everything Outlander, and with the modern kitchen in mind: • Breakfast: Mrs. Figg’s Flapjacks; Simon Fraser’s Grits with Honey • Soups: Leek and Potato Soup with Harry Quarry; Annie MacDonald’s Chicken Noodle Soup • Appetizers: Cheese Savories; Sardines on Toast for Lady Joffrey • Mains: Benedicta’s Steak and Mushroom Pie; The Cheerful Chicken’s Poulet au Miel Pork Tenderloin with Cider Sauce and German Fried Potatoes; Claire’s Beans and Sass • Sides: Tobias Quinn’s Colcannon; Fried Plantains; Corn Bread and Salt Pork Stuffing • Breads: John Grey’s Yorkshire Pudding; Corn Bread; Scones with Preserved Lemon • Sweets: Mistress Abernathy’s Apple Pandowdy; Oliebollen; Almond Biscuits With vivid, full-color photographs and a plethora of extras—including preserves, condiments, cocktails, and pantry basics—Outlander Kitchen: To the New World and Back Again is the highly anticipated follow-up to the immersive culinary experience that inspired thousands of Outlander fans to discover and embrace their inner chefs! Ith gu leòir! Or, bon appétit!
