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Lacná kniha Il fu Mattia Pascal (-70%)
Mattia Pascal è l'esemplare testimone di questa assurda condizione dell'uomo prigioniero delle maschere sociali
Vypredané
1,53 €
5,10 €
dostupné aj ako:
Arsene Lupin 2: Dôverné priznania
MILOVANÝ AJ NENÁVIDENÝ A STÁLE NA SLOBODE
Pokračovanie príbehov o nepolapiteľnom lupičovi Arsénovi Lupinovi sa opäť nesie v duchu nečakaných zvratov a humorných situácií.
Znova stretávame vrchného inšpektora Ganimarda, šéfa la Sureté pána Dudouisa či Sherlocka Holmesa. Ich konflikty s Lupinom sú však tentoraz oveľa vyhranenejšie a celková výstavba deja mnohonásobne intenzívnejšia. Lupin, ktorý prekypuje mladistvým elánom a radosťou zo života, dokáže majstrovsky vyskladať dejovú líniu svojho nekalého zámeru tak, aby zo súboja po mnohých peripetiách nakoniec vyšiel ako víťaz. A obdivu sa nedokážu ubrániť ani jeho protivníci.
Druhá séria príhod Arsena Lupina obsahuje tri príbehy z výberu autorovej vnučky (Les aventures extraordinaires d'Arsene Lupin, 2011) a šesť nových príbehov (Pekelná pasca, Šál zo šarlátovo červeného hodvábu, Edith s labuťou šijou či Arsene Lupin sa žení a i.), ktoré vyšli v Editions Archipoche pod názvom Les confidences d'Arsene Lupin (2021).
Z francúzskeho originálu Les aventures extraordinaires d'Arsene Lupin (2011) a Les confidences d'Arsene Lupin (2021) preložil Štefan Povchanič.
Art Brut Collection: Architecture
Architecture, the second Art Brut Biennale, presents a selection of works from the Art Brut Collection (Lausanne), linked together by a common theme. The exhibition and the catalogue show the public new works by perhaps lesser-known authors, while taking a new slant on some historical pieces. Running the gamut from reality to utopia, Art Brut authors design architectures in resonance with their everyday lives or their memories, reorganising the space around them according to their own rules and needs. Their imag- ination and inventiveness carries them to distant, unexplored lands. Yet the vision of architecture that these Art Brut authors offer us here opens up a new dimension, escap- ing all practical considerations. Over 250 works by 52 creators of all origins - European, North American, or Asian - have been selected for the exhibition. This book presents colour illustrations, a short biography, and a bibliography for each artist. The diversity at the heart of this concept can be seen in the many different forms and techniques used, such as painting, drawing, sculpture, and embroidery.
Among the artists: Aloi se, Juliette Elisa Bataille, Filippo Bentivegna, Georges Berthomier, Gregory Lee Blackstock, Benjamin Bonjour, Edouard Boschey, Luigi Brunetti, Andre Car, Diego, Paul Duhem, Paul End, Samuel Failloubaz, Florent, Jacqueline Fromenteau, Willem Van Genk, Jules Godi, Heer, Magali Herrera, Stefan Holzmu ller,Testuaki Hotta, Norimitsu Kokubo, F. Kouw, Helmut Nimczewski, Nikifor, Prinz Otto, E mile Ratier, Royal Roberston, Hans Saletmeier, Victorien Sardou, Yuri Titov, Johann Tro sch, Yuji Tsuji, Berthe Urasco, Pepe de Valence, Pascal Verbena, Scottie Wilson, Adolf Wo lfli.Building on the legacy of some five thousand pieces collected by Jean Dubuffet between 1945 and 1971, the Art Brut Collection now owns over sixty thousand works, the fruit of nearly forty years of research. Architectures is the second volume in the series Art Brut - The Collection, published by 5 Continents and the Swiss institution, after Vehicles (2014).
Vypredané
32,25 €
33,95 €
Addison Cooke a poklad Inkov
Dvanásťročný Addison Cooke nesmierne túži prežiť čosi vzrušujúce. Kým jeho teta a strýko, svetoznámi archeológovia z Newyorského múzea, cestujú po svete a hľadajú ukryté poklady, Addison trčí celé dni v škole. Jedného dňa si však dobrodružstvo nájde aj Addisona. Keď jeho strýko objaví starodávny inkský kľúč, potrebný na nájdenie strateného pokladu, unesú ho členovia tajomnej organizácie, aby sa zmocnili skrytého bohatstva Inkov… Iba ak by Addison a jeho priatelia predbehli únoscov a prelomili šifru ako prví!
Čo im v tom môže zabrániť?! Je tu rieka hladných krokodílov. Divoký kmeň bojovníkov z amazonského pralesa. Vlastne aj jaskyňa plná pascí… A zabijak menom Zubov a bláznivá nevesta na gangsterskej svadbe a tisíce netopierov a jedna úžasná automobilová naháňačka.
Takže, ide sa do Kolumbie!
Nočné zápisky
Spisovateľ na sklonku života, večer pred spaním hľadí na knižné police, vyberá knihy, zaznamenáva svoje dojmy, kladie si otázky, vynárajú sa mu zabudnuté udalosti dlhého života. Komentuje udalosti doma i vo svete. Kniha v 26 kapitolách odhaľuje vnútorný vývoj autora. Skúma tajomstvá románu, načrtáva profily prozaikov ako Proust, Joyce, Faulkner, Greene. V časoch marx-leninského útlaku študuje kresťanských filozofov (Augustín, Pascal, Marcel, Mounier), v debatách sa vyznáva zo svojich pochybností. Načrtáva profily kontroverzných osobností našich dejín (Tiso, Husák, Dubček), uvažuje o našich vzťahoch k Maďarom, Čechom. Nevyhýba sa existenciálnej téme smrti, s ľahkou iróniou bilancuje vzťahy so ženami, spomína osudy svojich rodičov počas búrlivého dvadsiateho storočia. Skúsený autor a esejista predkladá mozaiku svojho života, ktorá zaujme čitateľa kritickým pohľadom na dnešok.
Lacná kniha Apartamento en la Costa Brava+CD (-70%)
Han robado un famoso cuadro del Museo Dalí de Figueres. Pepa Villa pasa el fin de semana en Empuriabrava. La acompanan sus amigos, un cliente muy atractivo que ha perdido su bolsa y una pareja de ancianos tan especial como divertida.... for the 18+ only!
Na sklade 1Ks
3,30 €
10,99 €
dostupné aj ako:
Csábító házi sütemények
A finomságok birodalmában, a házi sütemények előkelő helyet foglalnak el, hiszen minden ünnepi alkalommal találkozunk valamely fajtáikkal. A könyvben az egyszerűbben és kissé bonyolultabban elkészíthetőek, édes és sós, illetve a hagyományos és különleges fajták is fellelhetők. A gyönyörű színes fotókat látva szinte elképzeljük a sütemények csodálatos illatát, és mennyei ízét. Minden édesszájúnak ajánljuk ezt az igényes kivitelű, kiváló recepteket tartalmazó gyűjteményt.
Vypredané
9,47 €
9,97 €
Bezvýznamnosť
Martin je spisovateľ a politológ. Ako spisovateľ nemá o čom písať, pretože nie je o čom písať: všetko bolo napísané, je to priemyselná výroba, robota, inžinierstvo, nie umenie a sloboda. Osud spisovateľa ho ako mladého človeka oslovil ešte v čase komunizmu, kedy spisovateľ mal slovo, váhu a autoritu; v 21. storočí je to zamestnanie ako každé iné, autoritu majú iba najúspešnejší na trhu, nech píšu o čomkoľvek banálnom. Ako politológ Martin padol do pasce rutiny. Jeden banálny podnet jeho milenky ho vyprovokuje a rozhodne sa zapojiť do politiky. Netúžil po tom vždy? Osloví kamarátov v PR agentúrach. Zistí však, že je nikto, že nemá žiadne spoločenské postavenie, že nemá akademické tituly, že nie je úspešný podnikateľ a manažér, nemá peniaze, nepredral sa v spoločnosti. Jeho obraz v spoločnosti je úplne iný, ako sa domnieval. Nakoniec prejde úspešne skúškami a zapája sa do politiky ako poradca. Zisťuje, že politika je vlastne vykonávanie byrokracie, že robí podradnejšie práce, ako robil v doterajšom živote. Dostáva sa do absurdných a bizarných situácií, ktoré sú pre neho ponižujúce. Nakoniec získa dôveru a PR agentúra ho pošle do televíznej debaty. Tam zlyhá a jeho kariéra, meno, obraz sa rozpadne.
Pripravujeme
14,16 €
14,90 €
Veg-Table
Named a Best Cookbook of Fall 2023 by Bon Appetit, Food & Wine, Eater, The Strategist, The Los Angeles Times, Good Housekeeping, and more, and a Best Cookbook of the Year by Epicurious.
From the bestselling author of The Flavor Equation and Season and winner of the 2023 IACP Trailblazer Award: A fascinating exploration of the unique wonders of more than fifty vegetables through captivating research, stunning photography, and technique-focused recipes.
"Groundbreaking, inspiring, delicious: Nik Sharma’s Veg-Table is everything I’d hoped for and more!”—Nigella Lawson, author of Cook, Eat, Repeat
Nik Sharma, blogger at A Brown Table, Serious Eats columnist, and bestselling cookbook author, brings us his most cookable collection of recipes yet in Veg-table. Here is a technique-focused repertoire for weeknight mains for cooks of all skill levels looking to add more delicious and satisfying vegetable dishes to their diet.
Combining the scientific underpinnings of The Flavor Equation with the inviting and personal recipes of Season, this book features more than fifty vegetables, revealing their origins, biology, and unique characteristics. Vegetable-focused recipes are organized into chapters by plant family, with storage, buying, and cooking methods for all. The result is a recipe collection of big flavors and techniques that are tried, true, and perfected by rigorous testing and a deep scientific lens.
Included here are Sharma’s first-ever pasta recipes published in a cookbook: Pasta with Broccoli Miso Sauce, Shallot and Spicy Mushroom Pasta, and more. And vegetable-focused doesn’t mean strictly vegetarian; bring plants and animal protein together with delicious recipes like Chicken Katsu with Poppy Seed Coleslaw and Crispy Salmon with Green Curry Spinach. A wide variety of hot and cold soups, salads, sides, sauces, and rice-, egg-, and bean-based dishes round out this collection.
Featuring more than 100 of Sharma’s gorgeous and evocative photographs, as well as instructive illustrations, this cookbook perfectly balances beauty, intellect, and delicious, achievable recipes.
FOLLOW-UP TO TWO CRITICALLY ACCLAIMED BOOKS: Season was a finalist for a James Beard Award and an IACP award. It was on the most prominent cookbook best-of lists, including the New York Times Best Cookbooks, NPR’s Favorite Cookbooks, and Bon Appetit’s Best Cookbooks gift guide; it was also an Amazon Book of the Month. The Flavor Equation was named one of the best cookbooks of the year by the New York Times, Eater, Epicurious, Food & Wine, Forbes, Saveur, Serious Eats, Smithsonian magazine, the San Francisco Chronicle, the Los Angeles Times, the Boston Globe, the Chicago Tribune, CNN Travel, The Kitchn, Chowhound, NPR, The Art of Eating 2021 longlist and many more; plus it garnered international media attention including from the Financial Times, the Globe and Mail, The Telegraph, The Guardian, The Independent, The Times (U.K.), Delicious Magazine (U.K.), The Times (Ireland), and Vogue India. It was the winner of the Guild of U.K. Food Writers (General Cookbook). It was a finalist for the 2021 IACP Cookbook Award.
AN ESTABLISHED AUTHOR: Sharma is a regular contributor to the popular Serious Eats food platform, where his pieces on the science of flavor reach millions of readers nationwide.
UNIQUE YET ACCESSIBLE VEGGIE-FORWARD RECIPES: Not only does Sharma write recipes for every palate, but he writes them for every level of cook, from novices to seasoned chefs. This book melds his science-forward thinking with accessible yet delicious vegetable-based recipes for an engaging and unexpected combination.
Perfect for:
Fans of Nik Sharma, Season, and The Flavor Equation
Vegetarians and flexitarians
Those looking to add more plants to their diet
Home cooks looking for a new challenge who are interested in learning more about food and flavor
Birthday, holiday, housewarming, or graduation gift for food enthusiasts
Fans of The Food Lab, The Flavor Bible, and Salt, Fat, Acid, Heat
Readers who like the diverse, modern approach to ethnic food found in publications like Lucky Peach, Indian-ish, and Koreatown
Dane účtovníctvo odvody 8 2022 - Špecifické odpisovanie majetku – mikrodaňovník
V zákone o dani z príjmov sú pre mikrodaňovníka určené špecifické legislatívne úpravy. O aké ide v prípade odpisov, sa dozviete v príspevku Špecifické odpisovanie majetku – mikrodaňovník. Problematike priamych a nepriamych daní sa venujeme v článkoch Skončenie podnikania FO, Manká a škody z pohľadu ZDP, Neznámy pôvod tovaru a odpočítanie DPH alebo Preprava tovaru pri reťazových transakciách a DPH...
Titul obsahuje príspevky k zmenám v právnych predpisoch z oblastí daní, účtovania a zdaňovania miezd a odvodov.
Špecifické odpisovanie majetku – mikrodaňovník
Príklady z praxe – špecifické odpisovanie majetku
Majetok využívaný aj na súkromné účely
Príklady z praxe – majetok využívaný aj na súkromné účely
Pozostalí po živnostníkovi – ekonomické dopady
Skončenie podnikania FO
Manká a škody z pohľadu ZDP
Neznámy pôvod tovaru a odpočítanie DPH
Preprava tovaru pri reťazových transakciách a DPH
Manká a škody z pohľadu DPH
Odpisy v daňových výdavkoch
Príklady z praxe – odpisy v daňových výdavkoch
Obstaranie nehnuteľnosti na predaj – účtovanie
Manká a škody z pohľadu JÚ a PÚ
Skončenie podnikania v priebehu zdaňovacieho obdobia (2.)
Platobný výmer– posúdenie obsahu
Daňové konanie a dôkazy z trestného konania
Daňová povinnosť – lehoty a možnosť predĺženia
Stravné pri pracovných cestách v tuzemsku – zvýšenie
Elektronická dočasná pracovná neschopnosť
Príklady z praxe – stravovanie zamestnancov
Je rozhodovanie únavné?
Behám, beháš, beháme
Cigarety, snus a vapovanie – vážne zlozvyky
Termíny pre prax v júli a auguste 2022H
PKOM
Špecifické odpisovanie majetku – mikrodaňovník
U mikrodaňovníka, ktorým je fyzická osoba, sa limit výšky odpisov nevzťahuje na prenájom hmotného majetku nadobudnutého najskôr 1. 1. 2021, a to za podmienky, že tento hmotný majetok je zaradený do obchodného majetku v súvislosti s dosahovaním príjmov z podnikania a inej samostatnej zárobkovej činnosti podľa § 6 ods. 1 a 2 ZDP...
Majetok využívaný aj na súkromné účely
Daňovým výdavkom treba rozumieť výdavok na dosiahnutie, zabezpečenie a udržanie príjmov preukázateľne vynaložený daňovníkom, zaúčtovaný v účtovníctve daňovníka alebo zaevidovaný v evidencii daňovníka podľa § 6 ods. 11 ZDP, pričom pri využívaní majetku, ktorý môže mať charakter osobnej potreby a s ním súvisiacich výdavkov (nákladov), je daňový výdavok uznaný len v pomernej časti podľa § 19 ods. 2 písm. t) ZDP, v akej sa používa na dosiahnutie, zabezpečenie a udržanie zdaniteľných príjmov, ak tento zákon neustanovuje inak...
Neznámy pôvod tovaru a odpočítanie DPH
Pokiaľ u subdodávateľa nastane „problém“ v podobe nespolupráce so správcom dane, nečinnosti, resp. zániku obchodnej spoločnosti, alebo iných pochybností o tomto subdodávateľovi, dôležitá je otázka dôkazného bremena – jeho unesenia zo stany platiteľa uplatňujúceho odpočítanie DPH a tiež otázka rozloženia dôkazného bremena medzi platiteľa a správcu dane...
Stravné pri pracovných cestách v tuzemsku – zvýšenie
Podnikateľovi patrí stravné v súlade s ustanovením § 5 ZCN a to za každý kalendárny deň pracovnej cesty. Výška stravného je ustanovená v závislosti od času trvania pracovnej cesty a je rozdelená na časové pásma. Podľa § 1 Opatrenia Ministerstva práce, sociálnych vecí a rodiny SR č. 116/2022 Z. z. nové sumy stravného sú:
• 6 eur pre časové pásmo 5 až 12 hodín,
• 9 eur pre časové pásmo nad 12 hodín až 18 hodín,
• 13,70 eura pre časové pásmo nad 18 hodín.
Gennaro’s Verdure
In Gennaro’s Verdure, Gennaro transforms humble vegetables from side dish material into the hero of the plate, using punchy flavours from staple ingredients in his unique and much loved Italian style.
Structured by colour chapters that group recipes into vegetable families, Gennaro champions their versatility and breaks the common misconception that vegetables lack texture and flavour. This novel approach not only adds visual appeal but also allows for easy navigation and exploration of the wonderful world of vegetables.
Up first, Green Vegetables, Gennaro highlights the crisp freshness and health benefits of greens like asparagus, spinach, and broccoli. He transforms these humble ingredients into culinary masterpieces; try Gennaro's Asparagus Carbonara, a delightful twist on the classic pasta dish, and be tempted by his Spinach ‘plumcake’, a unique creation that combines savoury and sweet flavours.
In Red Vegetables, Gennaro celebrates the vibrant hues and rich flavours of produce such as tomatoes, Swiss chard and red peppers. From Chard Calzone to a zingy Tomato Sorbet, Gennaro proves that these red gems can be the star ingredients of extraordinary dishes.
Sunshine Vegetables radiates with the vibrant colours of yellow, cream and orange vegetables. Gennaro showcases the natural sweetness and sunny disposition of ingredients such as carrots, onions and pumpkins. These recipes will bring warmth and joy to your plate, from comforting Pumpkin Gnocchi to Carrot Soufflé.
Purple Vegetables uncovers the hidden treasures lurking in the depths of our refrigerators. Aubergines, purple radicchio and beetroots take centre stage. Savour Beetroot Capracchio and Raddchio Terrine over a picnic lunch on a summer’s day, imagining you are on the Amalfi Coast.
While not all recipes are entirely plant-based, Gennaro ensures that every dish includes the beauty and goodness of plants. With his signature Italian touch, these innovative meals are designed to please not only vegetarians, vegans and flexitarians, but also meat-eaters looking to incorporate more vegetables into their diet.
Gennaro's Verdure is a testament to the incredible potential of vegetables, including an in-depth profile of each. Whether you're seeking inspiration for a meatless Monday or aiming to embrace a plant-based lifestyle, Gennaro's recipes are sure to leave you satisfied, nourished, and eager to experiment with the endless possibilities of vegetables.
The Food of Sicily
In this all-new cookbook from Fabrizia Lanza, one of the world’s greatest food cultures is distilled in 75 recipes for the home cook, plus a loving tribute to its ingredients, passions, influences, and history
Tucked away on an estate in the countryside south of Palermo is the Anna Tasca Lanza Cooking School, a unique center dedicated to preserving and sharing the great food culture of Sicily. The spirit of the school, now run by Fabrizia Lanza, the founder’s daughter and scion of a renowned family of winemakers that goes back generations, is what makes Lanza’s The Food of Sicily such a singular cookbook—not just a collection of recipes and techniques, but a vibrant and beautifully photographed profile of the land, the people, the history, and so much more.
On every page, in every recipe and note, the author captures the distinct taste of Sicily. How the simplest antipasti, brightly seasoned with nothing but lemon or vinegar, open the appetite—like a classic Octopus Salad or dish of Sautéed Black Olives. The little fried somethings—like an arancine or panelle—are easy, welcome, and nourishing. The Fresh Cavatelli, Pasta with Eggplant and Tomatoes, Bucatini with Sardines and Wild Fennel, and the eye-opening Anelletti Timballo explain why Sicilians are the biggest pasta eaters in the world. Festive meat dishes—such as Lamb-Stuffed Pastry, an Easter staple, or Grilled Sausage with Bay Leaves and Onions—are festive because the moment it’s holiday time, Sicilians everywhere head outside and fire up their grills. And for a people known for their passion for sweets, some famous Sicilian treats—Watermelon Pudding, Lemon Granita, Rolled Fig Cookies, and the pinnacle of desserts, the elaborate Sicilian Cake with Ricotta Cream and Marzipan. Along the way, the author delves into everything from cheese, couscous, and olives to Amaro and the importance of bitterness.
Visitors to Sicily often sense it to be a place unlike anywhere else—lost in time and a little bit secretive. The Food of Sicily opens a bright window on it, celebrating this wonderful food culture while honoring everything that makes it special.
An Italian Christmas
Buon Natale — A Merry Christmas — made all the more joyful with these literary treats filled with ancient churches, trains whistling through the countryside, steaming tureens, plates piled high with pasta, High Mass, dashed hopes, golden crucifixes, flowing wine, shimmering gifts and plenty of style.
In this collection, classic works by Boccaccio to Pirandello intertwine with more recent stories from writers like Anna Maria Ortese, Natalia Ginzburg and Nobel laureate Grazia Deledda to bring together the greatest festive tales from the land of enchantment: Italy. Bursting with family chaos, carols and yuletide cheer, An Italian Christmas showcases stories that put the passionate, fiery side of the festive period back into Christmas.
Nights of Plague
An epic and playful mystery of passion, fear, scandal and murder, from one of history's master storytellers.
1901. Night draws in.
With the stealth of a spy vessel, the royal ship Aziziye approaches the famous vistas of Mingheria, the twenty-ninth state of the ailing Ottoman Empire. The ship carries Princess Pakize, the daughter of a deposed sultan, her doctor husband, and the Royal Chemist, Bonkowski Pasha. Not all of them will survive the weeks ahead. There are rumours of plague - rumours some in power will try to suppress.
But plague is not the only killer. Mingheria is on the cusp of catastrophe, and the future of a fragile empire is at stake.
Lacná kniha L´Italiano e Servito!
Ovunque nel mondo, uno degli elementi culturali che si legano all'idea di Italia la cucina - non tanto pasta, vino, ecc..., quando la cucina" o, meglio, la "cultura del cibo" che caratterizza la nostra tradizione. La cucina uno degli elementi forti del made in Italy, in termini di esportazioni di beni e di presenza di italiani nel mondo, ma anche una buona occasione per cogliere uno dei dati essenziali della cultura, il legame tra ogni territorio e delle espressioni di cultura, dell'identit italiana: la sua diversit, il legame tra ogni territorio e delle espressioni di cultura materiale. Il volume lega questi aspetti: per ciascuno dei vari temi (il pane, il vino, i primi, ecc...), si offrono insieme riflessioni culturali, informazioni sul lessico particolare della cucina, ricette - il tutto con un'attenzione linguistica ai modi di dire, all'uso dei verbi, e cos via. In tal modo lo studente di livello almeno B1 pu unire "l'utile al dilettevole" e parlare italiano (usando piatti anziché parole) anche quando invita a cena i suoi amici che non sanno nulla di italiano ma sanno che il nostro cibo il frutto di una storia millenaria."
Vypredané
1,03 €
20,60 €
dostupné aj ako:
Bread and How to Eat It: A Cookbook
This is a book about bread: how to make it and how to eat it at every stage of its life cycle—from the James Beard Award-nominated owner of cult-favorite bakery Bread & Salt.
“What happens when an all-important subject like bread is tackled by one of the most talented chefs and one of the most engaging food writers in the country? Magic.” —Mark Bittman, author of How to Cook Everything
Bread and How to Eat It is a timely revival of cucina povera (poverty cooking)—a bread-centric approach to meal prep that has fallen out of favor in American kitchens and that baker Rick Easton is hell-bent on restoring.
In these pages, home cooks will discover everything they need for baking their own bread (although Easton strongly recommends you frequent your local bakery, as people have for hundreds of years); things to make with bread (Bread Meatballs! Pasta with Bread Crumbs and Cauliflower!); things to eat with bread (Greens and Beans! Dried Chestnut and White Bean Soup!); and, of course, the ultimate guide to sandwiches you never knew you needed (Tuna with Harissa, Eggs, and Olives! Frittata, Artichoke, Pecorino, and Mint!).
A celebration of bread in all its forms—from fresh-baked to stale, from slices to crumbs—Bread and How to Eat It is an eminently accessible, riotously opinionated, and utterly indispensable cookbook for making the most of every loaf.
Trullo
Learn a British take on Italian cooking from one of London's brightest chefs. Trullo offers the ultimate in warming comfort recipes for cold winter nights.
'This is the book I've been waiting for' Nigel Slater
Trullo is about serious cooking, but with a simple, laid-back approach. From creative antipasti and knockout feasts to the bold pasta dishes that inspired Trullo's sister restaurant Padella, this is food that brings people together.
'Now you can make Siadatan's very good food at home' The Times
Vypredané
29,93 €
31,50 €
Apartamento en la Costa Brava+CD
Han robado un famoso cuadro del Museo Dalí de Figueres. Pepa Villa pasa el fin de semana en Empuriabrava. La acompanan sus amigos, un cliente muy atractivo que ha perdido su bolsa y una pareja de ancianos tan especial como divertida.... for the 18+ only!
Vypredané
10,44 €
10,99 €
dostupné aj ako: