"The housing projects built in Camden in the 1960s and 1970s when Sydney Cook was borough architect are widely regarded as the most important urban housing built in the UK in the past 100 years. Cook recruited some of the brightest talent available in London at the time and the schemes, which included Alexandra Road, Branch Hill, Fleet Road, Highgate New Town and Maiden Lane, set out a model of housing that continues to command interest and admiration from architects to this day. The Camden projects represented a new type of urban housing based on a return to streets with front doors. In place of tower blocks, the Camden architects showed how the required densities could be achieved without building high, creating a new kind of urbanism that integrated with, rather than broke from, its cultural and physical context. This book examines how Cook and his team created this new kind of housing, what it comprised, and what lessons it offers for today. New colour photographs combine with original black and white photography to give a fascinating 'then and now' portrayal not just of the buildings but also of the homes within and the people who live there."--Site web de l'éidteur.

Make filling, flavorful family meals with the first cookbook from the star of Food Network’s Big Daddy’s House! Winner of The Next Food Network Star Aaron McCargo shares his passion for big, bold flavors and fun family cooking with these simple, flavorful, down to earth recipes. Leaving out the fussy cooking techniques and hard-to-find ingredients, McCargo shows you how to create bold flavors and satisfying dishes like Spicy Beef Quesadillas, Jerk Chicken with Smoked Gouda Sandwiches, or Salisbury Steak Bundles. And if, somehow, friends and family have room left for dessert, they’ll love his Candybar Cookies and Tiramisu Cupcakes. Included are 120 recipes covering soups, salads, appetizers, side dishes, main courses, sandwiches, sauces, and desserts, with full-color photos throughout. When it’s time to cook for the family, Simply Done, Well Done will make sure that delicious is definitely on the menu.

The Camp Cook's Companion offers a savory alternative to the bland, just-add-water fare to which most outdoor types resort after a long day in the woods. Acclaimed outdoor writer Alan Kesselheim serves up a delightfully varied menu of more than 150 recipes, made from both fresh and dehydrated ingredients. Proving one needn't sacrifice flavor for utility, Kesselheim describes easy-to-prepare recipes for everything from French toast to "Basil Wrathboned" chicken. He also offers the choice of a number of preparation methods from simple one-pan offerings to creative Dutch oven repasts and baked goods.

1875- include also the Annual report of the Government Geologist.