DOCSLIB.ORG

The Online Library of Liberty Classics in the History Of

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
The Online Library of Liberty Classics in the History Of Glasgow Edition of the Works and Correspondence of Adam Smith (1981-87) Vol. VI Co...Page 1 of 476 THE ONLINE LIBRARY OF LIBERTY © 2004 Liberty Fund, Inc. CLASSICS IN THE HISTORY OF LIBERTY ADAM SMITH, THE GLASGOW EDITION OF THE WORKS AND CORRESPONDENCE OF ADAM SMITH (1981-1987) VOLUME VI: THE CORRESONDENCE OF ADAM SMITH Updated: April 7, 2004 Return to the Introduction to Adam Smith and the detailed Table of Contents. EDITION USED Correspondence of Adam Smith, ed. E. C. Mossner and I. S. Ross, vol. VI of The Glasgow Edition of the Works and Correspondence of Adam Smith (Indianapolis: Liberty Fund, 1987). This volume is available from Liberty Fund's online catalog. The Glasgow Edition of the Works and Correspondence of Adam Smith and the associated volumes are published in hardcover by Oxford University Press. The six titles of the Glasgow Edition, but not the associated volumes, are being published in softcover by Liberty Fund. The online edition is published by Liberty Fund under license from Oxford University Press. © Oxford University Press 1976. All rights reserved. No part of this material may be stored transmitted retransmitted lent or reproduced in any form or medium without the permission of Oxford University Press. TABLE OF CONTENTS z Preface z Preface to Second Edition z Acknowledgements z Abbreviations z Life and Works of Adam Smith z List of Letters { 1. To WILLIAM SMITH { 2. To his Mother { 3. To his Mother { 4. To his Mother { 5. To his Mother { 6. To his Mother { 7. To [DR THEOPHILUS LEIGH] { 8. To [ROBERT SIMSON] { 9. To WILLIAM CULLEN http://oll.libertyfund.org/Texts/LFBooks/Smith0232/GlasgowEdition/Correspondence/0141... 4/8/2004 Livros Grátis http://www.livrosgratis.com.br Milhares de livros grátis para download. Glasgow Edition of the Works and Correspondence of Adam Smith (1981-87) Vol. VI Co...Page 2 of 476 { 10. To WILLIAN CULLEN { 11. To JAMES OSWALD { 12. From DAVID HUME { 13. From DAVID HUME { 14. From DAVID HUME { 15. From ALEXANDER WEDDERBURN { 16. From ADAM SMITH, Collector of Customs at Alloa { 17. From ADAM FERGUSON { 18. From ADAM FERGUSON { 19. From DAVID HUME { 20. From DAVID HUME { 21. To [DR. GEORGE STONE] { 22. From DAVID HUME { 23. To [GILBERT ELLIOT] { 24. To [LORD MILTON] { 25. From DAVID HUME { 26. To WILLIAM JOHNSTONE { 27. From GILBERT ELLIOT { 28. To LORD FITZMAURICE { 29. To LORD SHELBURNE { 30. To LORD SHELBURNE { 31. From DAVID HUME { 32. From LORD SHELBURNE { 33. From ANDREW MILLAR { 34. From WILLIAM ROBERTSON { 35. To LORD SHELBURNE { 36. From DAVID HUME { 37. To LORD SHELBURNE { 38. From EDMUND BURKE { 39. To CHARLES TOWNSHEND { 40. To [GILBERT ELLIOT] Note. { 41. To [ARCHIBALD CAMPBELL] { 42. To LORD SHELBURNE { 43. To LORD SHELBURNE { 44. To [ARCHIBALD CAMPBELL] { 45. To LORD SHELBURNE { 46. To LORD SHELBURNE { 47. From WILLIAM WILSON to THE MAGISTRATES OF THE BURGH OF LANARK { 48. To LORD SHELBURNE { 49. To LORD SHELBURNE { 50. To WILLIAM STRAHAN http://oll.libertyfund.org/Texts/LFBooks/Smith0232/GlasgowEdition/Correspondence/0141... 4/8/2004 Glasgow Edition of the Works and Correspondence of Adam Smith (1981-87) Vol. VI Co...Page 3 of 476 { 51. To LORD SHELBURNE { 52. To LORD SHELBURNE { 53. To LORD SHELBURNE { 54. To WILLIAM STRAHAN { 55. From LORD CARDROSS { 56. From ROBERT CULLEN { 57. From DAVID HUME { 58. From DR. WILLIAM LEECHMAN { 59. From LORD ERROLL { 60. To JOSHUA SHARPE { 61. From ADAM FERGUSON { 62. From DAVID LYLE { 63. From THOMAS WALLACE { 64. From HON. THOMAS FITZMAURICE { 65. To WILLIAM JOHNSTONE { 66. To SIR GILBERT ELLIOT, LORD MINTO { 67. To JOSHUA SHARPE { 68. From LORD ERROLL { 69. To GEORGE BAIRD { 70. To DAVID HUME { 71. From DAVID HUME { 72. From DAVID HUME { 73. From DAVID HUME { 74. From HENRY HERBERT { 75. From DAVID HUME { 76. From CHARLES TOWNSHEND { 77. From DAVID HUME { 78. To DAVID HUME { 79. From JOSEPH BLACK { 80. From JOHN MILLAR { 81. To THOMAS MILLER { 82. To DAVID HUME { 83. To DAVID HUME { 84. To DAVID HUME { 85. From JOHN GLASSFORD { 86. To DAVID HUME { 87. From DAVID HUME { 88. To DAVID HUME { 89. From MARIE LOUISE DENIS { 90. From DAVID HUME { 91. From ‘LE GR[AND] VIC[AIRE] ECCOSSOIS’ { 92. To DAVID HUME { 93. To DAVID HUME http://oll.libertyfund.org/Texts/LFBooks/Smith0232/GlasgowEdition/Correspondence/0141... 4/8/2004 Glasgow Edition of the Works and Correspondence of Adam Smith (1981-87) Vol. VI Co...Page 4 of 476 { 94. To CHARLES TOWNSHEND { 95. To [CHARLES TOWNSHEND] { 96. From DAVID HUME { 97. To LADY FRANCES SCOTT { 98. To [LADY FRANCES SCOTT] { 99. To ANDREW MILLAR { 100. To WILLIAM STRAHAN { 101. To LORD SHELBURNE { 102. To THOMAS CADELL { 103. To DAVID HUME { 104. From DAVID HUME { 105. From [COUNT DE SARSFIELD] { 106. To JOHN CRAIGIE { 107. From DAVID HUME { 108. To [WILLIAM STRAHAN] { 109. To DAVID HUME { 110. From DAVID HUME { 111. From DAVID HUME { 112. From DAVID HUME { 113. To LORD SHELBURNE { 114. To ARCHIBALD CAMPBELL { 115. To LORD HAILES { 116. To LORD HAILES { 117. From LORD HAILES { 118. To LORD HAILES { 119. To LORD HAILES { 120. To [LORD HAILES] { 121. From DAVID HUME { 122. From JAMES BOSWELL { 123. From DAVID HUME { 124. From DAVID HUME { 125. To JOHN DAVIDSON { 126. From COUNT DE SARSFIELD { 127. To JOHN SPOTTISWOODE { 128. To JOHN DAVIDSON { 129. From DAVID HUME { 130. To MME DE BOUFFLERS { 131. From DAVID HUME { 132. To WILLIAM PULTENEY { 133. From DAVID HUME { 134. From DAVID HUME { 135. From DAVID HUME { 136. From DAVID HUME http://oll.libertyfund.org/Texts/LFBooks/Smith0232/GlasgowEdition/Correspondence/0141... 4/8/2004 Glasgow Edition of the Works and Correspondence of Adam Smith (1981-87) Vol. VI Co...Page 5 of 476 { 137. To DAVID HUME { 138. From ADAM FERGUSON { 139. From ADAM FERGUSON { 140. From DAVID HUME { 141. From ADAM FERGUSON { 142. From ADAM FERGUSON { 143. To WILLIAM CULLEN { 144. From PATRICK CLASON { 145. From EDMUND BURKE { 146. To DAVID HUME { 147. From JOHN ROEBUCK { 148. To [HENRY DUNDAS] { 149. From DAVID HUME { 150. From DAVID HUME { 151. From HUGH BLAIR { 152. From JOSEPH BLACK { 153. From WILLIAM ROBERTSON { 154. From ADAM FERGUSON { 155. From ADAM FERGUSON { 156. From DAVID HUME { 157. From DAVID HUME { 158. To [WILLIAM STRAHAN] { 159. From ALEXANDER WEDDERBURN { 160. From WILLIAM STRAHAN { 161. To DAVID HUME { 162. To [WILLIAM STRAHAN] { 163. To ALEXANDER WEDDERBURN { 164. From JOSEPH BLACK { 165. From DAVID HUME { 166. To DAVID HUME { 167. From JOSEPH BLACK { 168. From DAVID HUME { 169. From JOSEPH BLACK { 170. To JOHN HOME OF NINEWELLS { 171. From JOHN HOME OF NINEWELLS { 172. To WILLIAM STRAHAN { 173. From WILLIAM STRAHAN { 174. From THOMAS POWNALL { 175. To [JOHN HOME OF NINEWELLS] { 176. From JOHN HOME OF NINEWELLS { 177A. To WILLIAM STRAHAN { 177B. To [WILLIAM STRAHAN] { 178. To WILLIAM STRAHAN http://oll.libertyfund.org/Texts/LFBooks/Smith0232/GlasgowEdition/Correspondence/0141... 4/8/2004 Glasgow Edition of the Works and Correspondence of Adam Smith (1981-87) Vol. VI Co...Page 6 of 476 { 179. To WILLIAM STRAHAN { 180. From WILLIAM STRAHAN { 181. To WILLIAM STRAHAN { 182. To GOVERNOR POWNALL { 183. From ADAM FERGUSON { 184. To WILLIAM STRAHAN { 185. From ALEXANDER WEDDERBURN { 186. From SIR GREY COOPER { 187. From EDWARD GIBBON { 188. To WILLIAM STRAHAN { 189. From GEORGE HORNE { 190. To WILLIAM STRAHAN { 191. To JOHN SPOTTISWOODE { 192. To WILLIAM STRAHAN { 193. To [?SIR GREY COOPER] { 194. From LE DUC DE LA ROCHEFOUCAULD { 195. To LORD KAMES { 196. To JOHN SINCLAIR OF ULBSTER { 197. From [JOHN MACPHERSON] { 198. To [Unidentified Nobleman] { 199. From LE DUC DE LA ROCHEFOUCAULD { 200. From HENRY DUNDAS { 201. To [HENRY DUNDAS] { 202. To [LORD CARLISLE] { 203. To [WILLIAM EDEN] { 204. To HENRY MACKENZIE { 205. To JOHN DAVIDSON { 206. To [THOMAS CADELL] { 207. To [WILLIAM STRAHAN] { 208. To [ANDREAS HOLT, Commissioner of the Danish Board of Trade and Economy] { 209. To [PETER ANKER, Consul General of Denmark in Great Britain] { 210. From THE DUKE OF BUCCLEUCH { 211. From SAMUEL CHARTERS { 212. To THOMAS CADELL { 213. From [COUNT DE SARSFIELD] { 214. To JAMES HUNTER BLAIR { 215. From HENRY MACKENZIE { 216. To EDMUND BURKE { 217. To EDMUND BURKE { 218. To ABBÉ BLAVET { 219. To CHARLES McKINNON OF McKINNON { 220. To [Unknown Correspondent] http://oll.libertyfund.org/Texts/LFBooks/Smith0232/GlasgowEdition/Correspondence/0141... 4/8/2004 Glasgow Edition of the Works and Correspondence of Adam Smith (1981-87) Vol. VI Co...Page 7 of 476 { 221. To JOHN SINCLAIR OF ULBSTER { 222. To THOMAS CADELL { 223. From THOMAS CADELL { 224. To JOHN DAVIDSON { 225. To LADY FRANCES SCOTT { 226. To EDMUND BURKE { 227. To WILLIAM STRAHAN { 228. To [SIR GREY COOPER] { 229. To [EDWARD GIBBON] { 230. From EDMUND BURKE { 231. To [WILLIAM STRAHAN] { 232. To [WILLIAM STRAHAN] { 233. To WILLIAM EDEN { 234. From GEORGE DEMPSTER { 235. To [?WILLIAM EDEN] { 236. To JOHN DAVIDSON { 237. To [WILLIAM STRAHAN] { 238. To DR. MAXWELL GARTHSHORE { 239. To [THOMAS CADELL] { 240. To [THOMAS CADELL] { 241. To [THOMAS CADELL] { 242. To [THOMAS CADELL] { 243. To DR. JAMES MENTEATH { 244. To [THOMAS CADELL] { 245. From HENRY HERBERT, LORD PORCHESTER { 246. From ROBERT REID { 247. To ANDREW STRAHAN { 248. To LE DUC DE LA ROCHEFOUCAULD { 249. To GEORGE CHALMERS { 250. To GEORGE CHALMERS { 251. To [GEORGE CHALMERS] { 252. To [GEORGE CHALMERS] { 253. To JOHN SINCLAIR OF ULBSTER { 254. To FRASER TYTLER { 255. From BUCCLEUCH SHARP { 256. To ANDREW STRAHAN { 257. To [THOMAS CADELL] { 258. To [SIR JOHN SINCLAIR OF ULBSTER] { 259. To ABBÉ MORELLET { 260. From SIR CHARLES DOUGLAS { 261. To THOMAS CADELL { 262. To JOHN BRUCE { 263. From EDMUND BURKE http://oll.libertyfund.org/Texts/LFBooks/Smith0232/GlasgowEdition/Correspondence/0141... 4/8/2004 Glasgow Edition of the Works and Correspondence of Adam Smith (1981-87) Vol.
Load more

Recommended publications
  • FAO-RAP 2014. Policy Measures for Micro, Small and Medium Food Processing Enterprises in the Asian
    Cover photographs: Top left: Hiroyuki Konuma Top right: Zulkarnaen Syrilokesywara Bottom left: Roby Hartono Putro Bottom right: Norbert Ambagan RAP PUBLICATION 2014/27 Policy measures for micro, small and medium food processing enterprises in the Asian region FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS REGIONAL OFFICE FOR ASIA AND THE PACIFIC Bangkok, 2014 i The designations employed and the presentation of material in this information product do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations (FAO) concerning the legal or development status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries. The mention of specific companies or products of manufacturers, whether or not these have been patented, does not imply that these have been endorsed or recommended by FAO in preference to others of a similar nature that are not mentioned. The views expressed in this information product are those of the author(s) and do not necessarily reflect the views or policies of FAO. ISBN 978-92-5-108682-7 © FAO, 2015 FAO encourages the use, reproduction and dissemination of material in this information product. Except where otherwise indicated, material may be copied, downloaded and printed for private study, research and teaching purposes, or for use in non-commercial products or services, provided that appropriate acknowledgement of FAO as the source and copyright holder is given and that FAO’s endorsement of users’ views, products or services is not implied in any way. All requests for translation and adaptation rights, and for resale and other commercial use rights should be made via www.fao.org/contact-us/licence-request or addressed to [email protected].
    [Show full text]
  • Health and Virtue: Or, How to Keep out of Harm's Way
    Medical History, 1987, 31: 123-142. HEALTH AND VIRTUE: OR, HOW TO KEEP OUT OF HARM'S WAY. LECTURES ON PATHOLOGY AND THERAPEUTICS BY WILLIAM CULLEN c. 1770 by ROSALIE STOTT* I William Cullen MD (1710-90) has not generally been considered amongst the front rank of medical scholars.' His position as a professor in the Edinburgh Medical School, holding consecutively the chairs ofchemistry (1755-66), the theory ofmedicine (1766-73), and the practice of medicine (1773-89), and at the same time (1755-76) contributing to the clinical classes given by himself and his colleagues in the Royal Infirmary of Edinburgh, has ensured him a place in medical annals.2 Estimation of Cullen's particular contribution to medical science has, however, been qualified.3 His biographer, writing in the early decades of the nineteenth century, began an exercise in rehabilitation which, by focusing on the originality of Cullen's research, set the tone of most subsequent assessment. He has been seen, for example, as one of the "systematizers" ofthe eighteenth century, along with such men as Friedrich Hoffmann (1660-1742), Georg Ernst Stahl (1660-1734), and Albrecht von Haller (1707-77), each ofwhom created a theory ofhuman physiological organization from one fundamental concept.4 But Cullen's physiological base in neural function is considered derivative, a * Rosalie Stott, PhD, Hannah Fellow in the History of Medicine, HSC-3N10, McMaster University, Hamilton, Ontario, Canada L8N 3Z5. 1 The standard, and still most informative, source of information about Cullen is John Thomson, An account of the life, lectures and writings of William Cullen M.D., 2 vols., London, Blackwood, 1859.
    [Show full text]
  • 2020 Annual Recipe SIP.Pdf
    SPECIAL COLLECTOR’SEDITION 2020 ANNUAL Every Recipe from a Full Year of America’s Most Trusted Food Magazine CooksIllustrated.com $12.95 U.S. & $14.95 CANADA Cranberry Curd Tart Display until February 22, 2021 2020 ANNUAL 2 Chicken Schnitzel 38 A Smarter Way to Pan-Sear 74 Why and How to Grill Stone 4 Malaysian Chicken Satay Shrimp Fruit 6 All-Purpose Grilled Chicken 40 Fried Calamari 76 Consider Celery Root Breasts 42 How to Make Chana Masala 77 Roasted Carrots, No Oven 7 Poulet au Vinaigre 44 Farro and Broccoli Rabe Required 8 In Defense of Turkey Gratin 78 Braised Red Cabbage Burgers 45 Chinese Stir-Fried Tomatoes 79 Spanish Migas 10 The Best Turkey You’ll and Eggs 80 How to Make Crumpets Ever Eat 46 Everyday Lentil Dal 82 A Fresh Look at Crepes 13 Mastering Beef Wellington 48 Cast Iron Pan Pizza 84 Yeasted Doughnuts 16 The Easiest, Cleanest Way 50 The Silkiest Risotto 87 Lahmajun to Sear Steak 52 Congee 90 Getting Started with 18 Smashed Burgers 54 Coconut Rice Two Ways Sourdough Starter 20 A Case for Grilled Short Ribs 56 Occasion-Worthy Rice 92 Oatmeal Dinner Rolls 22 The Science of Stir-Frying 58 Angel Hair Done Right 94 Homemade Mayo That in a Wok 59 The Fastest Fresh Tomato Keeps 24 Sizzling Vietnamese Crepes Sauce 96 Brewing the Best Iced Tea 26 The Original Vindaloo 60 Dan Dan Mian 98 Our Favorite Holiday 28 Fixing Glazed Pork Chops 62 No-Fear Artichokes Cookies 30 Lion’s Head Meatballs 64 Hummus, Elevated 101 Pouding Chômeur 32 Moroccan Fish Tagine 66 Real Greek Salad 102 Next-Level Yellow Sheet Cake 34 Broiled Spice-Rubbed 68 Salade Lyonnaise Snapper 104 French Almond–Browned 70 Showstopper Melon Salads 35 Why You Should Butter- Butter Cakes 72 Celebrate Spring with Pea Baste Fish 106 Buttermilk Panna Cotta Salad 36 The World’s Greatest Tuna 108 The Queen of Tarts 73 Don’t Forget Broccoli Sandwich 110 DIY Recipes America’s Test Kitchen has been teaching home cooks how to be successful in the kitchen since 1993.
    [Show full text]
  • Buen Provecho!
    www.oeko-tex.com International OEKO-TEX® Cookbook | Recipes from all over the world | 2012 what´scooking? mazaidar khanay ka shauk Guten Appetit! Trevlig måltid Buen provecho! Smacznego 尽享美食 Καλή σας όρεξη! Enjoy your meal! Dear OEKO-TEX® friends The OEKO-TEX® Standard 100 is celebrating its 20th anniversary this year. We would like to mark this occasion by saying thank you to all companies participating in the OEKO-TEX® system, and to their employees involved in the OEKO-TEX® product certification in their daily work. Without their personal commitment and close co-operation with our teams around the globe, the great success of the OEKO-TEX® Standard 100 would not have been possible. As a small gift the OEKO-TEX® teams from our worldwide member institutes and representative offices have created a self-made cooking book with favourite recipes which in some way has the same properties as the OEKO-TEX® Standard 100 that you are so familiar with – it is international, it can be used as a modular system and it illustrates the great variety of delicious food and drinks (just like the successfully tested textiles of all kinds). We hope that you will enjoy preparing the individual dishes. Set your creativity and your taste buds free! Should you come across any unusual ingredients or instructions, please feel free to call the OEKO-TEX® employees who will be happy to provide an explanation – following the motto “OEKO-TEX® unites and speaks Imprint the same language” (albeit sometimes with a local accent). Publisher: Design & Layout: Bon appetit!
    [Show full text]
  • WEB-BSCFF-CNY21-Mailer-17MB
    BSCFF-OFC-26122020.pdf 1 26/12/2020 6:48 PM an appetite FOR THE auspicious It’s that time of the year when the sounds of crackling fireworks can be heard a mile away as families from near and far gather around with laughter and merriment. Despite all the preparations made to make way for this special event, there is no denying that food remains the main star of this celebration. Thanks to the rich and incredible Chinese culture and tradition, extra attention is paid to food, as every single offering at a banquet carries a special meaning that would benefit those who partake in the occasion. That being said, let these pages inspire you as you devise and plan for that perfect spread to welcome the Year of the Ox. THE TEAM @ BSC FINE FOODS 年 年 荷 年 五 有 塘 年 谷 余 春 高 丰 添 色 升 登 富 庆 歲 福 贵 太 歲 寿 平 好 春 长 暖 花 开 多 喜 禄 事 多 来 丹 财 凤 多 事 朝 福 事 阳 气 圆 步 满 步 如 SELECTED FINE TABLEWARE & CHAMPAGNE GLASS 高 FROM ARTELIA @ BSC, 3RD FLOOR; CHEONGSAM 意 FROM EMERALD BRILLIANT @ BSC, 1ST FLOOR 年 ALL INFORMATION AND PRICES STATED IN THIS BOOKLET ARE CORRECT AT TIME OF PRINTING AND PHOTO IS FOR ILLUSTRATION PURPOSE ONLY IS SUBJECT TO CHANGE WITHOUT NOTICE. CHINESE NEW YEAR FEAST PRE ORDER 7TH JAN - 21ST FEB 2021 Pre-order sheet is available at customer service counter 1. BAKED JIN LONG FISH MAW, RM225.88 /kg 6.
    [Show full text]
  • JAMAICAN GINGER CAKE GINGER & Cinnamon Tea GINGER Cookies
    Image: Julia Topp / Unsplash Image: Julia Topp Image: Yulia Khlebnikova / Unsplash Khlebnikova Image: Yulia JAMAICAN GINGER CAKE GINGER & CINNAMON TEA CUT HERE CUT HERE Image: Kim Daniels / Unsplash Image: Nathan Dumlao / Unsplash Image: Nathan GINGER COOKIES GINGER BEER GINGER & CINNAMON TEA JAMAICAN GINGER CAKE WHAT YOU NEED: WHAT YOU NEED: 4cm (approx.) piece of fresh ginger, peeled and sliced 100g butter or margarine 175g self-raising flour Four cups of cold water 100g dark brown sugar Four tsp ground ginger Two cinnamon sticks 175g golden syrup 50g fresh ginger, Two tbsp of honey Two tbsp ginger wine peeled and finely chopped Two eggs, lightly beaten 100g crystallised ginger HOW TO MAKE IT: 1. Place the ginger, cinnamon and cold water in a HOW TO MAKE IT: saucepan over high heat. 1. Heat the oven to gas mark 3, 170°C, fan 150°C. 2. Cream together the butter and sugar with a pinch 2. Cover and bring to the boil. Reduce heat to low. of salt. Pour in the golden syrup, ginger wine and eggs. Simmer, uncovered, for five minutes. Beat to form a smooth mixture. 3. Strain mixture into a heatproof jug. Add honey, stir 3. Sift the flour and ground ginger over the mix, then gently and set aside for 10 minutes. Then it’s ready to serve! fold in with the fresh and stem ginger. 4. Spoon into a greased small loaf tin and bake for about 50–60 minutes, until a skewer inserted into the middle comes out clean. 5. Allow the cake to completely cool in the tin before slicing and serving.
    [Show full text]
  • NINA MRVICA Sweet Christmas Cookbook INTRODUCTION
    IRENA GAVRAN - MIHAELA KOZARIĆ ŠEBREK - NINA MRVICA sweet christmas cookbook INTRODUCTION Sweet Christmas Cookbook is a booklet with over 30 wonderful holiday recipes that you can make all year round. In it you will find recipes for various cakes, cookies, sweet yeast dough stuffed with dried fruit, winter drinks and much more. But if you take a closer look, you will see this booklet is woven of a lot of love, effort and desire. When we thought about it, we didn’t know what it would look like, what recipes it would contain, or how much it would eventually bring us closer as a friends. We just knew we shared the same love for delicious sweet recipes and wanted to give them to you. We have joined forces and created these pages, for you. We spent many hours talking about recipes, exchanging hundreds of messages and emails, just as much time spent in the kitchen and behind the camera. And finally, with great pleasure we can say that our Christmas present is over. We give you this cookbook as a hope that you will find a handful of interesting recipes and ideas for your holiday table. We wish you to spend the most beautiful holidays with the Sweet Christmas Cookbook, to serve you for a long time and to create some beautiful memories with it. We would like to thank Bosch Croatia who recognized our idea and supported us in the realization. Thank you. Merry Christmas! Yours, Irena, Mihaela & Nina CONTENT 03 christmas cake 05 buche de noel 07 cranberry orange cake 09 caramelized walnut roll cake 12 rum bundt cake 14 meringue roll cake 15 hazelnut
    [Show full text]
  • Steam Oven Cookbook
    United Kingdom Miele Company Ltd. Steam oven cookbook Fairacres, Marcham Road, Abingdon, Oxon, OX14 1TW | cooking with steam for healthy living 6GN|| 6GNGHCZ| Internet: www.miele.co.uk E-Mail: [email protected] | | | Miele Australia Pty. Ltd. 1 Gilbert Park Drive -01:(+'.&8KEVQTKC AUSTRALIA | 6GN 6GNGHCZ | | | | | | Steam oven cookbook Edition 1 /0T)$||//5A /0T|Z|ZZZZZZ| ZZ 2 Foreword Dear Connoisseur Please note that the cooking times given in | the recipes assume the use of the solid and Acquiring a Miele steam oven marks the perforated stainless steel containers supplied beginning of a wonderful friendship promising with your steam oven. Other cooking containers, pleasure, good health and endless delicious as well as the type and quality of the food, culinary adventures. can cause slight variations in cooking times. As | with all new appliances, practice makes perfect, Mealtimes are when families are most often and you will soon know from experience the together, and food is nearly always the focus optimum cooking durations for your favourite when friends gather, be it for a casual evening dishes. or a more formal celebration. In the Miele Test | Kitchen, we are in the privileged position of We wish you "bon appetit" and hope you have being able to practise professionally the hobby as much fun trying out these recipes as we have we share with many thousands of people had developing them! across the world - cookery. We get the chance | to experiment with both traditional and more If you have any questions or comments we exotic ingredients every day. Even after many YGNEQOG[QWTHGGFDCEM|5GGVJGDCEMEQXGTQH years of experience, we never cease to be this book for our contact details.
    [Show full text]
  • Manam-Menu-Compressed.Pdf
    Manam prides itself in serving a wide variety of local comfort food. Here, we’ve taken on the challenge of creating edible anthems to Philippine cuisine. At Manam, you can find timeless classic meals side-by-side with their more contemporary renditions, in servings of various sizes. Our meals are tailored to suit the curious palates of this generation’s voracious diners. So make yourself comfortable at our dining tables, and be prepared for the feast we’ve got lined up. Kain na! E n s a la d a a n Classics g Twistsf K am a ti s & Ke son Pica-Pica Pica-Pica g Puti S M L s S M L g in Streetballs of Fish Tofu, Crab, & 145 255 430 Caramelized Patis Wings 165 295 525 R id Lobster with Kalye Sauce u q Pork Ear Kinilaw 150 280 495 gs r S in pe Beef Salpicao & Garlic 180 335 595 W ep is & P k Cheddar & Green Finger 95 165 290 at alt la P chy S k Gambas in Chilis, Olive Oil & Garlic 185 345 615 Chili Lumpia Lu d Crun la m e u p iz B ia l Baby Squid in Olive Oil & Garlic 160 280 485 ng e n Deep-Fried Chorizo & 145 265 520 B m o i a r Kesong Puti Lumpia co r a Crunchy Salt & Pepper Squid Rings 160 280 485 l a h E C c x i p h Lumpiang Bicol Express 75 130 255 r C Tokwa’t Baboy 90 160 275 e s s Fresh Lumpiang Ubod 75 125 230 Chicharon Bulaklak 235 420 830 G isin g G Dinuguan with Puto 170 295 595 is in g Balut with Salt Trio 65 110 170 Ensalada & Gulay Ensalada & Gulay S M L S M L Pinakbet 120 205 365 Adobong Bulaklak ng Kalabasa 120 205 365 Okra, sitaw, eggplant, pumpkin, Pumpkin flowers, fried tofu, tinapa an Ensalad g Namn tomatoes, pork bits, bagoong,
    [Show full text]
  • TWT 2019 Local Favorites Kids Menu 1216
    LOCAL FAVORITES SMALL PLATES SNACKS LUMPIA WITH SALMON TUYO ...................Php 250 BIBINGKA ...........................................................Php 90 Homemade Salmon Tuyo. Fresh Farm Vegetables (Carrots, *please allow 20 mins for cooking Onions, Garlic, Green Beans, Bean Sprouts). Lumpia Wrapper. Rice Flour. Kesong Puti. Fresh Grated Coconut. Muscovado NF RSF DF Sugar. NF GF PUTO BUMBONG ..............................................Php 80 Upland Purple Grains. Fresh Grated Coconut. Muscovado Sugar. NF GF main course GINATAANG KALABASA WITH SPICED DILIS CHICKEN INASAL ...........................................Php 390 .........................................................................................Php 350 *please allow 20 mins for cooking Roasted Squash. Coconut Cream. Truffle Cream. French Bacolod Inspired Chicken Inasal. Pickled Vegetables. Beans. Spiced Dilis. Sea Caught Shrimps. NF GF RSF Garlic Chicken Rice. Spiced Vinegar. NF GF DF CHICKEN AFRITADA ...................for sharing Php 770 CHICKEN AND PORK ADOBO................................Php 460 Free-range 24 Hour Braised Chicken. Fresh Tomato Sauce. Chicken. Pork Belly. Apple Cider Vinegar. Tamari Soy Sauce. Organic Fish Sauce. Saging Na Saba. NF GF RSF Garlic. Coconut Sugar. Unsalted Butter. Free-range Egg. NF GF RSF KIDS MENU For children 12 years old and below. SOUTHERN FRIED CHICKEN ......................Php 270 MAC AND CHEESE .......................................Php 180 Milk. Free-range Chicken. Mashed Potato. Homemade Gravy. Macaroni Pasta. Rich Bechamel
    [Show full text]
  • Heirloom Recipes of the Cordillera
    Heirloom Recipes of the Cordillera Partners for Indigenous Knowledge Philippines HEIRLOOM RECIPES OF THE CORDILLERA Philippine Copyright 2019 Philippine Task Force for Indigenous People’s Rights (TFIP) Partners for Indigenous Knowledge Philippines (PIKP) This work is available under a Creative Commons Attribution-Noncommercial License (CC BY-NC). Reproduction of this publication for educational or other non-commercial purposes is authorized without prior permission from the copyright holders provided the source is fully acknowledged. Reproduction for resale or other commercial purpose is prohibited without prior written permission from the copyright holders. Published by: Philippine Task Force for Indigenous People’s Rights (TFIP) #16 Loro Street, Dizon Subdivision, Baguio City, Philippines And Partners for Indigenous Knowledge Philippines (PIKP) #54 Evangelista Street, Leonila Hill, Baguio City, Philippines With support from: VOICE https://voice.global Editor: Judy Cariño-Fangloy Illustrations: Sixto Talastas & Edward Alejandro Balawag Cover: Edward Alejandro Balawag Book design and layout: Ana Kinja Tauli Project Team: Marciana Balusdan Jill Cariño Judy Cariño-Fangloy Anna Karla Himmiwat Maria Elena Regpala Sixto Talastas Ana Kinja Tauli ISBN: 978-621-96088-0-0 To the next generation, May they inherit the wisdom of their ancestors Contents Introduction 1 Rice 3 Roots 39 Vegetables 55 Fish, Snails and Crabs 89 Meat 105 Preserves 117 Drinks 137 Our Informants 153 Foreword This book introduces readers to foods eaten and shared among families and communities of indigenous peoples in the Cordillera region of the Philippines. Heirloom recipes were generously shared and demonstrated by key informants from Benguet, Ifugao, Mountain Province, Kalinga and Apayao during food and cooking workshops in Conner, Besao, Sagada, Bangued, Dalupirip and Baguio City.
    [Show full text]
  • Scottish Medical Ethno Raph : Colonial Tra El, Stadial
    Modern Intellectual History, , (), pp. – © The Author(s) . This is an Open Access article, distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike licence (http://creativecommons.org/licenses/by-nc-sa/./), which permits non-commercial re-use, distribution, and reproduction in any medium, provided the same Creative Commons licence is included and the original work is properly cited. The written permission of Cambridge University Press must be obtained for commercial re-use. doi:./S : , , .1770–1805∗ School of Humanities, Languages and Social Sciences, Griffith University, Brisbane, Australia E-mail: B.Buchan@griffith.edu.au This paper will present a comparative analysis of the ethnographic writings of three colonial travellers trained in medicine at the University of Edinburgh: William Anderson (–), Archibald Menzies (–) and Robert Brown (–). Each travelled widely beyond Scotland, enabling them to make a series of observations of non-European peoples in a wide variety of colonial contexts. William Anderson, Archibald Menzies and Robert Brown in particular travelled extensively in the Pacific with (respectively) James Cook on his second and third voyages (–), with George Vancouver (–) and with Matthew Flinders (–). Together, their surviving writings from these momentous expeditions illustrate a growing interest in natural-historical explanations for diversity among human populations. Race emerged as a key concept in this quest, but it remained entangled with assumptions about the stadial historical
    [Show full text]