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Blake's Back to Basics – Grammar & Punctuation Year 6 by Pascal Press
$7.95 AUD
Category: Education | Series: Back to Basics
The Back to Basics series provides children with the opportunity to practise and consolidate the skills needed to achieve mastery over the Grammar and Punctuation content of the Year 6 Australian Curriculum. The 20 units in this book contain activities designed to review and practise essential Year 6 Gr ...Show more
Blake's Back to Basics – Year 3 NAPLAN*-style Numeracy by Numeracy Yr 3
$9.95 AUD
Category: Education | Series: BACK TO BASICS
The Back to Basics Naplan-style series provides children with with the opportunity to practise Naplan-style questions in readiness for the Year 3 Naplan Numeracy test. The books have been written to review and practise the key numeracy skills required to approach the test confidently and successfully. E ...Show more
Blake's Back to Basics – Year 3 NAPLAN*-style Reading & Writing by Jane Bourke
$9.95 AUD
Category: Education | Series: Back to Basics
The Back to Basics Naplan-style series provides children with with the opportunity to practise Naplan-style questions in readiness for the Year 3 Naplan Reading and Writing tests. This book has been divided between Reading in the front section and Writing in the back section. A variety of narrative, per ...Show more
Blake's Back to Basics – Year 5 NAPLAN*-style Reading & Writing by Jane Bourke
$9.95 AUD
Category: Education | Series: BACK TO BASICS
The Back to Basics Naplan-style series provides children with the opportunity to practise Naplan-style questions in readiness for the Year 5 Naplan Reading & Writing tests. This book has been divided between Reading in the front section and Writing in the back section. A variety of narrative, persua ...Show more
The Complete Guide to Preserving Meat, Fish, and Game - Step-By-Step Instructions to Freezing, Canning, Curing, and Smoking by Ken Oster
$11.74 AUD
Category: Cooking | Series: Back to Basics Ser.
For more than 8,000 years humans have been preserving meat and fish through canning, curing, smoking, and freezing, use techniques that remove the moisture and make it possible to keep meat for much longer than its natural shelf life. However, improper preservation of meat leads to more than 40% of all ...Show more