Arthur Peppercorn, a vicar's son from Herefordshire, was the last L N E R Chief Mechanical Engineer. He managed his department for a very short time before it was swept away in the wholesale changes that followed Nationalisation of British Railways in 1948.Although a disciple and follower of Sir Nigel Gresley, he was his own man and developed his talent for production engineering that fully complimented the design skills of his greatly respected leader. He then became a worthy deputy to Edward Thompson during a war that demanded great personal sacrifices from both men. When he finally became C M E in 1946 he used his wide talents and experience to lead in developing two successful pacific classes of locomotives, that many rate as being among the best locomotives of this type ever to appear in Britain. This book, which is the first detailed biography of Peppercorn, tells his fascinating story and describes the influences on his life and career, illustrating his many achievements along the way.
Inspired by Oregon’s local bounty, from notable food artisans like Bob’s Red Mill to esteemed restaurants like Local Ocean Seafood. Rugged coastline, lush valleys, rustic mountains, and wide-open plains—no matter where you turn, Oregon is a local-food treasure box. With history and culture aplenty, the state is also known for its trove of small farms, ranches, orchards, breweries, and artisans that supply a bountiful culinary selection. In The Oregon Farm Table Cookbook, Karista Bennett invites readers to share in this community of abundance. With charming farm profiles and family memories created around food, this book will have readers far and wide dreaming of the Beaver State. Flavorful recipes make the most of Oregon’s famous ingredients, whether it's Oregon Cherry and Goat Cheese Flatbread, Grilled Cheese and Dungeness Crab Salad Sandwiches, Beer Braised Pork Roast, or Hazelnut Butterscotch Chip Cookies. Bennett’s gorgeous color photography bring the flavors of these recipes to life, making this the perfect way to bring Oregon home to your kitchen, no matter where you live.
Pacific, collectively a name applied to steam locomotives with a 4-6-2 wheel arrangement is perhaps more commonly associated with express passenger engines but that is not the whole story, there were also Pacific Tank Engines. The LNER is famously associated with their streamlined Gresley A4 Pacific locomotives and that most celebrated of locomotives, Flying Scotsman. The new build Pacific Tornado has raised the profile of the 4-6-2 type to even greater heights. The LMS produced powerful Pacific locomotives to a Stanier design; whilst the Southern Railway constructed Bullied air smoothed 4-6-2 engines. The GWR, who built Britains first Pacific type, actually entered the BR era without a 4-6-2 type on their stock list! However Riddles included 4-6-2 engines in his multi regional BR Standard range. The locomotive specifications are illustrated and presented in a manner which will appeal equally to enthusiasts, model makers and railway historians.
Offering more than 260 recipes, a collection of Thai, Vietnamese, Australian, Malaysian, and Indonesian dishes includes tropical fruits, traditional meats, aromatic soups, and fragrant seafood in treats such as Gingered Salmon Parcels, Shrimp and Shittake Ravioli, and Jasmine Jazz Tiramisu.
A pocket guide to 60 of the most iconic British locomotives of the last two centuries, which will have wide appeal as a handy yet detailed reference book on British locomotives. Since the 1800s locomotives have steamed, chugged and sparked their way into the nation's affections. These powerful engines were the drivers of the Industrial Revolution, and to the present day carry passengers and freight to every corner of Britain. But do you know your Locomotion from your Rocket, or your Gresley Class A4 from your Princess Coronation Class? How heavy is the Flying Scotsman? And who designed the Britannia Class? The Loco Spotter's Guide answers all of these questions, with first-class illustrations portraying more than 60 of the most important steam, diesel and electric designs, including all-important specifications and technical details to aid any would-be loco spotter.
“It amazes me that so little has been written about the two foods we eat most often. Here is a book that tells us about these two ingredients—one essential to life, the other the flavor of almost everything we eat. . . . A book like Ms. Jordan’s is long overdue.” —James Peterson Salt is indispensable. Pepper is superfluous. Michelle Anna Jordan guides you through this cookbook where “saltandpepper” is a one-word dictionary term in her kitchen vocabulary. You’ll learn all there is to know about salt and pepper, even so far as to where and how they grow. This exquisite cookbook will go over the necessities of salt, and the luxury of pepper via 135 seasoned recipes. Serve your friends, family, and party guests with delicious recipes and first-hand facts behind the science of one of the culinary world’s dynamic duos. The Good Cook’s Book of Salt and Pepper separates itself from other competitors by offering scientific facts, a healthier exposure to salt and pepper, and some interesting worldwide trivia. Did you know that India produces the leading amount of pepper and that the United States is its largest consumer? Did you know that shrimp and small crustaceans cooked with spices are common throughout Asia and South America? And that salt is an essential ingredient in coaxing out the flavor of nearly all grains? Recipes in this book include: Au poivre rouge steak Three-peppercorn bread Roast pork with black pepper Seafood roated with rock salt Pepper-crusted pizza with porcini, fontina, and sage Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
