Bücher von John Jackson Manley

Literature of sea and river fishing is an unchanged, high-quality reprint of the original edition of 1883.Hansebooks is editor of the literature on different topic areas such as research and science, travel and expeditions, cooking and nutrition, medicine, and other genres. As a publisher we focus on the preservation of historical literature. Many works of historical writers and scientists are available today as antiques only. Hansebooks newly publishes these books and contributes to the preservation of literature which has become rare and historical knowledge for the future.

""Notes on Fish and Fishing"" is a book written by John Jackson Manley in 1877. It is a comprehensive guide to fishing, covering topics such as the anatomy and behavior of fish, different fishing techniques, and the equipment needed for successful fishing. The book also includes detailed descriptions of various fish species and their habitats, as well as tips on how to catch them. Manley draws on his own experiences as an avid angler to provide practical advice and insights into the art of fishing. The book is a valuable resource for both novice and experienced fishermen, offering a wealth of information on the sport of fishing and the natural world of fish.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions, that are true to their original work.

Salt And Other Condiments is a book written by John Jackson Manley and published in 1884. The book is a comprehensive guide to the different types of condiments and their uses in cooking. It covers a wide range of topics, including the history of salt and other condiments, their chemical composition, and their effects on food. The book also includes recipes for various dishes that use condiments as ingredients, as well as tips on how to properly store and use these ingredients in cooking. Salt And Other Condiments is a valuable resource for anyone interested in cooking, food science, or culinary history.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions, that are true to their original work.