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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.
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:
Naturally Vegetarian
A stunning seasonal Italian cookbook from the creator of the award-winning blog Hortus Cuisine, featuring 125 delicious all-vegetarian recipes from the author's family farm in northeastern Italy. As the daughter of an Italian farming family, Solfrini grew up eating fresh, local, seasonal foods, but when she moved to New York City to study design, she quickly felt the damaging effects that came with eating a new diet filled with processed foods, too much meat, and too few vegetables. When she returned to Italy, she embraced the seasonal, vegetable-friendly foods of her youth once more, and after eliminating meat from her diet, felt better than ever. Surrounded by the countryside and living on her family's farm, the inspiration to live naturally and healthfully was everywhere and she started her blog to show the world just how fresh, beautiful, and healthful vegetarian Italian cooking could be. Naturally Vegetarian is an extension of Hortus Cusine, and will be filled with more of Solfrini's arrestingly beautiful photography of rural Italian scenery, authentic tales of Italian farm life and customs through the ages, and more of the delicious vegetarian recipes her fans have come to know and love. Naturally Vegetarian will offer readers a glimpse of a year on an Italian farm and the recipes that come with the changing of the seasons. She also shares how to stock a whole foods Italian pantry, introducing them to new ingredients like chestnut flour, farro, and tomato passata, and the fundamental recipes and techniques for preparing and cooking fresh pasta. Filled with exquisite recipes like Creamy Sunchoke Soup with Golden Onions, Chickpea Crespelle with Spring Vegetable Ragu, Piadina Romagnola with Grilled Vegetables and Tomato Pesto, Pistachio and White Chocolate Tiramisu, and so many more, Naturally Vegetarian is a celebration of Italy's colors, smells, and flavors and will show readers a new side to the traditional Italian kitchen.
Vypredané
28,45 €
29,95 €
Ambrogino Sbrodolone
Le giornate della famiglia Distinti procedono serene e distinte": la casa in cui vivono pulita come uno specchio e i due coniugi hanno un figlio modello, Fulgenzio. Ma con l'arrivo del piccolo Ambrogino tutto cambia: la nuova casa, Villa Colabrodo, fa acqua da tutte le parti e Ambrogino, detto Sbrodolone, possiede un vero talento nel combinare guai con i liquidi. IL tempo passa e la vita diventa un inferno ma anche Ambrogino vuole dimostrare agli abitanti del suo paese di saper fare qualcosa di buono. L'acqua, che era la sua rovina, si trasformer allora nella sua pi grande risorsa! Et di lettura: da 6 anni. "
Vypredané
7,79 €
8,20 €
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."
Világverseny a berekben
A könyv címe többféleképpen is értelmezhető, erre utal a két kötőjeles írásmód. Ha tehát titkos számítógépek történetét várja az Olvasó, éppúgy nem fog csalódni, mintha a számítógépek titkos történetét szeretné megismerni. E könyv célja ugyanis éppen az, hogy ne maradjanak örökre titokban a számolás �gépesítésének� kevesek által ismert, titkos vonulatai. Az eVilág Kiskönyvtár sorozat új kötetét bátran nevezhetjük hiánypótlónak, nemcsak mert eddig kevésbé ismert kísérletekről és eredményekről rántja le a leplet, hanem mert a számolás technikájának kétezer éves kronológiáját követi nyomon, a kínai maradéktételtől a holografikus memóriáig. E kísérletek részben megelőzték a közismert Neumann-féle számítógépek történetét, részben azzal párhuzamosan fejlődtek, a láthatatlan �színfalak mögött�, a rejtjelfejtés, vagy éppen a csendes magány titkos birodalmában. A történet ugyanis bizonyos ponton összefonódott a rejtjelfejtés próbálkozásaival, amelyek a titkosszolgálatok féltve őrzött kincseit képezve maradtak a XX. század rejtett tanúi. Így bontakozik ki e könyv lapjain egy napjainkig titokban, vagy éppen az elhallgatás homályában tartott számítógép-történet, amely talán teljesen megváltoztathatta volna a mai számítástechnika e-világunkat behálózó képét. A kötet tartalma ma már megismerhető tényekre épül, mégis megdöbbentő az a gondolatkísérlet, amelyre csábítja az Olvasót. Vajon milyen lenne (lehetne) e világunk, ha a titkos történet válik mindennapjaink valóságává, ha a Szilícium Völgyben D. N. Lehmer és fia D. H. Lehmer, vagy A. Turing korukat jóval megelőző konstrukcióira épülő csipek hódítják meg a világ egyik legnagyobb üzletágát? Vajon az az alapelveiben párhuzamos architektúra, amely akkor a számítógépek működésének természetes alapjává vált volna, ma milyen technikai korlátokat ostromolna? Vajon e merőben más számítógép-felépítés esetén, milyen távolságban lenne ma a mesterséges és a természetes intelligencia? A történet nyilvánosságra kerülése még indokoltabb, ha figyelembe vesszük, hogy 2002-ben volt Charles Babbage 210., Alan M. Turing 90., 2003-ban Blaise Pascal 380., Neumann János 100., 2004-ben pedig Norbert Wiener 110. születési évfordulója. Hiszen e mozaikokból válik érthetőbbé annak a számtalan kisebb-nagyobb óriásnak a szellemi nagysága, akiknek munkássága végül a XX. század kihívásaira adott napjainkig ható választ. A kötet tehát a �teljes információ� rögzítésének teljesíthetetlen igényével farag �holografikus szobrot� eme óriások tiszteletére.
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4,39 €
4,62 €
Il fu Mattia Pascal
Mattia Pascal è l'esemplare testimone di questa assurda condizione dell'uomo prigioniero delle maschere sociali
Vypredané
4,85 €
5,10 €