Fiona Nichols Poradie kníh (chronologicky)

This pocket-sized guide is packed with useful information, tips and recommendations, accompanied by colour photographs, charts and maps for the first-time traveller who wants to experience the major highlights that Mexico has to offer.

The handy pocket-size guide is packed with useful information, tips and recommendations, accompanied by colour photographs, charts and maps for the first-time traveller who wants to experience the major highlights that Rome and the Vativan have to offer. This travel book surpasses other guides in that it incorporates essential information in an easy-to-carry and easy-to-read format that is attractive and useful at the same time. It provides a visitor with an invaluable introduction to Rome and the Vatican by concisely highlighting the city's 'must see' areas in a practical and user-friendly format, thus encouraging the tourist to make the most of his/her available time. All the essential information you need to get around an unfamiliar city is compacted into useful and practical 'At-a-Glance' sections at the end of each chapter. The fold-out map of Rome and the Vatican is ideal for tourists and visitors. In addition to the main town plan of Rome, it features 2 detailed area maps and 1 site plan.

This unique series is destined to be the first comprehensive "encyclopedia" of world cooking. Each volume contains 70 to 90 beautiful color plates and a range of mouth-watering recipes gathered in the country of origin. Introductory articles by noted food writers and experts explore the cuisine's cultural roots, and all food photographs are taken on location to ensure absolute authenticity. These are truly the ultimate cookbooks for globetrotting cooks!Each title is presented in three parts. Part One features articles that introduce the culture and the cuisine of each country. The articles explore the effects of climate, geography, and history on the development of regional cooking methods and describe local cooking customs. Part Two focuses on the kitchen, describing the ingredients, utensils, and cooking techniques that you'll need to cook the food of another country with authenticity and confidence. Part Three features the recipes -- 60 to 70 per volume, including traditional dishes and modern innovations. All the recipes are easy to follow, are full of helpful hints, and have been tested in home kitchens for foolproof results. Each dish is illustrated in a gorgeous, full-page color photograph.