Originally published in 1948, this book contains the text of the Sandars Lectures in Bibliography for the previous year. Carter reflects upon the evolution and method of book collecting from the middle of the nineteenth century until the 1940s, and meditates on what it means to be a book collector, the changing definition of that term, and recent developments in collecting styles. This book will be of value to anyone with an interest in bibliophilism or the history of book collecting.

This text is an introduction to the full range of standard reference tools in all branches of English studies. More than 10,000 titles are included. The Reference Guide covers all the areas traditionally defined as English studies and all the field of inquiry more recently associated with English studies. British and Irish, American and world literatures written in English are included. Other fields covered are folklore, film, literary theory, general and comparative literature, language and linguistics, rhetoric and composition, bibliography and textual criticism and women's studies.

James Beard Award-winning and self-made chef Naomi Pomeroy's debut cookbook, featuring nearly 140 lesson-driven recipes designed to improve the home cook's understanding of professional techniques and flavor combinations in order to produce simple, but show-stopping meals. Naomi Pomeroy knows that the best recipes are the ones that make you a better cook. A twenty-year veteran chef with four restaurants to her name, she learned her trade not in fancy culinary schools but by reading cookbooks. From Madeleine Kamman and Charlie Trotter to Alice Waters and Gray Kunz, Naomi cooked her way through the classics, studying French technique, learning how to shop for produce, and mastering balance, acidity, and seasoning. In Taste & Technique, Naomi shares her hard-won knowledge, passion, and experience along with nearly 140 recipes that outline the fundamentals of cooking. By paring back complex dishes to the building-block techniques used to create them, Naomi takes you through each recipe step by step, distilling detailed culinary information to reveal the simple methods chefs use to get professional results. Recipes for sauces, starters, salads, vegetables, and desserts can be mixed and matched with poultry, beef, lamb, seafood, and egg dishes to create show-stopping meals all year round. Practice braising and searing with a Milk-Braised Pork Shoulder, then pair it with Orange-Caraway Glazed Carrots in the springtime or Caramelized Delicata Squash in the winter. Prepare an impressive Herbed Leg of Lamb for a holiday gathering, and accompany it with Spring Pea Risotto or Blistered Cauliflower with Anchovy, Garlic, and Chile Flakes. With detailed sections on ingredients, equipment, and techniques, this inspiring, beautifully photographed guide demystifies the hows and whys of cooking and gives you the confidence and know-how to become a masterful cook.

Named a Library Journal Best Reference of 2023 - From Library Journal's Starred Review: "This ambitious and entertaining update solidifies Berger’s volume as a must-have title for librarians, booksellers, collectors, and students of the book arts and book history." This new edition of The Dictionary of the Book adds more than 700 new entries and many new illustrations and brings the vocabulary and theory of bookselling and collecting into the modern commercial and academic world, which has been forced to adjust to a new reality. The definitive glossary of the book covers all the terms needed for a thorough understanding of how books are made, the materials they are made of, and how they are described in the bookselling, book collecting, and library worlds. Every key term—more than 2,000—that could be used in booksellers’ catalogs, library records, and collectors’ descriptions of their holdings is represented in this dictionary. This authoritative source covers all areas of book knowledge, including: The book as physical object Typeface terminology Paper terminology Printing Book collecting Cataloging Book design Bibliography as a discipline, bibliographies, and bibliographical description Physical Condition and how to describe it Calligraphy Language of manuscripts Writing implements Librarianship Legal issues Parts of a book Book condition terminology Pricing of books Buying and selling Auctions Items one will see an antiquarian book fairs Preservation and conservation issues, and the notion of restoration Key figures, presses / publishers, and libraries in the history of books Book collecting clubs and societies How to read and decipher new and old dealers’ catalogs And much more The Dictionary also contains an extensive bibliography—more than 1,000 key readings in the book world and it gives current (and past) definitions of terms whose meaning has shifted over the centuries. More than 200 images accompany the entries, making the work even more valuable for understanding the terms described.

This book is a demonstration of the richness, worth and vitality of Australian documentary record. At the same time, it is an introduction to collecting Australiana for those who, if not already bitten by the book bug, have been dangerously exposed to it. Readers who are immune to the attractions of collecting but who value our past and its books will also find something to interest them in the following pages.