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Author
Pub. Date
2018.
Language
English
Formats
Description
In this 2018 New York Times Notable Book,Paige Williams "does for fossils what Susan Orlean did for orchids" (Book Riot) in her account of one Florida man's attempt to sell a dinosaur skeleton from Mongolia—a story "steeped in natural history, human nature, commerce, crime, science, and politics" (Rebecca Skloot).
In 2012, a New York auction catalogue boasted an unusual offering: "a superb Tyrannosaurus skeleton."...
In 2012, a New York auction catalogue boasted an unusual offering: "a superb Tyrannosaurus skeleton."...
Author
Pub. Date
c2010
Language
English
Description
A step-by-step guide that will have even the most timid beginners filling their pantries and freezers with the preserved goodness of summer in no time. Features a complete how-to section for every kind of preserving as well as a number of recipes full of exciting flavor combinations.
Author
Pub. Date
2021.
Language
English
Description
"Geology meets treasure hunting with this field guide to rockhounding! If you've ever kept an interesting rock or shell, bought a polished stone from a gift shop, or even just enjoyed a 'gram of a really cool crystal, congratulations! You've already experienced a rockhounding adventure! Rockhouding for Beginners shows you how to take your rockhounding to the next level, providing everything you need to know from tips for finding local sources for...
13) Fossils
Author
Series
Pub. Date
1992
Language
English
Description
"The visual guide to more than 500 species of fossils from around the world"--Jacket subtitle.
Author
Pub. Date
[2014]
Language
English
Description
A classic preserving method, the fermentation process yields nutrient-dense live foods packed with vitamins, minerals, enzymes, and probiotic goodness. The Shockeys show you the techniques, and then help you explore how to apply these simple skills to fresh vegetables, herbs, and even a few fruits.
Author
Pub. Date
[2014]
Language
English
Description
Marisa McClellan was an adult in a high-rise in Philadelphia when she rediscovered canning, and found herself under the preserving spell. She grew accustomed to working in large batches since most “vintage” recipes are written to feed a large family, or to use up a farm-size crop, but increasingly, found that smaller batches suited her life better. Working with a quart, a pound, a pint, or a bunch of produce, not a bushel, allows for dabbling...
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