Hannah M Young (55 results)

dvd. Condition: Used - Good.

DVD. Condition: Used - Like New. Still in original plastic.

hardcover. Condition: New. 1st.

Paperback. Condition: Very Good. 1. It's a well-cared-for item that has seen limited use. The item may show minor signs of wear. All the text is legible, with all pages included. It may have slight markings and/or highlighting.

Paperback. Condition: New. 1. The item is brand new, never used or read. It's in perfect condition and may include supplements and/or access codes or come shrink-wrapped.

Condition: New.

Hardcover. Condition: new. Hardcover. Baron Justus von Liebig was one of the greatest organic chemists of the nineteenth century. When his book The Chemistry of Food was translated into English in 1847, Eliza Acton altered the second (1855) edition of her bestselling Modern Cookery for Private Families to include his ideas for the cooking of meat, so that they came into the English cooking repertoire. Liebig's discovery of the nutritional properties of beef extract had already been in use for invalids when he and four others decided to go into production in Uruguay, using the flesh of cattle that had been killed for their hides alone. He founded his factory at Villa Independencia, later to be called Fray Bentos, and his purpose was very largely philanthropic -- to provide in predigested form a cheap and nutritious food which could enhance the lives of the growing population of the world's poor. His beef extract later became Oxo. Hannah Young was a well-known food writer of the era. The company's cookery book came out in a number of languages, with recipes tailored to the country in question and each compiled by a different food writer. Hannah's English version was compiled in 1894. Baron Justus von Liebig was one of the greatest organic chemists of the 19th century. When his book "The Chemistry of Food" was translated into English in 1847, Eliza Acton altered the second edition of her "Modern Cookery for Private Families" to include his ideas for the cooking of meat, so that they came into the English cooking repertoire. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.…

Condition: As New. Unread book in perfect condition.

Condition: Very Good. Used, some outer edges have minor scuffs, cover has light scratches, outer pages have gone Brown, book content is in very good readable condition.

Condition: New.

Condition: as new. Appears unread. May have a retail sticker on back cover or remainder mark on the text block.

Condition: As New. Unread book in perfect condition.

Condition: As New. Unread book in perfect condition.

Condition: New. Baron Justus von Liebig was one of the greatest organic chemists of the 19th century. When his book "The Chemistry of Food" was translated into English in 1847, Eliza Acton altered the second edition of her "Modern Cookery for Private Families" to include his ideas for the cooking of meat, so that they came into the English cooking repertoire. Editor(s): Young, Hannah M. Series: Southern historic cookery & housekeeping series. Num Pages: 120 pages, illustrations. BIC Classification: WBA. Category: (G) General (US: Trade). Dimension: 180 x 111 x 12. Weight in Grams: 204. . 1996. Facsimile ed. Hardback. . . . .…

Condition: New.

paperback. Condition: New. Brand new book, sourced directly from publisher. Dispatch time is 24-48 hours from our warehouse. Book will be sent in robust, secure packaging to ensure it reaches you securely.

Hardcover. Condition: Brand New. facsimile ed edition. 112 pages. 7.00x4.50x0.50 inches. In Stock.

Paperback. Condition: New. Deep Brain Reorienting introduces a novel, evidence-based approach to the treatment of trauma-related disorders. Steeped in neuroscience, this book builds on recent scientific contributions to the effects of shock, trauma, and neglect on the brain at the deepest levels. Enhanced by detailed case material and underpinned by a strong theoretical framework, the authors give special attention to clinically significant forms of dissociation, as well as attachment wounding and its treatment. This neurobiologically informed focus offers fresh perspectives, reaching beneath the level of cognitive, affective, and defensive components of traumatic responding.Written at the interface of neuroscience and psychotherapy, this book will be invaluable to psychotherapists whose clinical practice is calling for new ways to work with the effects of traumatic experiences. In addition, several hypotheses will appeal to research-oriented psychotherapists and clinically-led researchers in a range of fields. …

Paperback. Condition: New. Deep Brain Reorienting introduces a novel, evidence-based approach to the treatment of trauma-related disorders. Steeped in neuroscience, this book builds on recent scientific contributions to the effects of shock, trauma, and neglect on the brain at the deepest levels. Enhanced by detailed case material and underpinned by a strong theoretical framework, the authors give special attention to clinically significant forms of dissociation, as well as attachment wounding and its treatment. This neurobiologically informed focus offers fresh perspectives, reaching beneath the level of cognitive, affective, and defensive components of traumatic responding.Written at the interface of neuroscience and psychotherapy, this book will be invaluable to psychotherapists whose clinical practice is calling for new ways to work with the effects of traumatic experiences. In addition, several hypotheses will appeal to research-oriented psychotherapists and clinically-led researchers in a range of fields. …

Condition: New.

Condition: New.

Condition: New. Baron Justus von Liebig was one of the greatest organic chemists of the 19th century. When his book "The Chemistry of Food" was translated into English in 1847, Eliza Acton altered the second edition of her "Modern Cookery for Private Families" to include his ideas for the cooking of meat, so that they came into the English cooking repertoire. Editor(s): Young, Hannah M. Series: Southern historic cookery & housekeeping series. Num Pages: 120 pages, illustrations. BIC Classification: WBA. Category: (G) General (US: Trade). Dimension: 180 x 111 x 12. Weight in Grams: 204. . 1996. Facsimile ed. Hardback. . . . . Books ship from the US and Ireland.…

Condition: New.

Condition: New. 1st edition NO-PA16APR2015-KAP.

Condition: As New. Unread book in perfect condition.

Condition: New. In English.

Condition: New.

Condition: Neuf.

Condition: New.

Condition: Fine. Très bon état. 14x1x18cm. 2000. DVD. Fine.