Jill Norman Poradie kníh

A stylish, pocket-size phrasebook perfect for business travelers, backpackers, sightseers, and anyone who wants to keep their French close at hand Penguin’s French phrasebook includes a wealth of useful words and expressions essential to travelers of all kinds, spelled out phonetically and arranged in sections to help you deal with specific situations and needs as they arise. After a primer on basic grammar and a quick pronunciation guide, you’ll find statements and questions like: • Does the hotel have wi-fi? A l’hôtel, y a-t-il la WiFi? (a lo-tel ee-ya-teel la wee-fee) • My luggage has not arrived. Mes bagages ne sont pas arrivés. (may ba-gazh ner son pa za-ree-vay) • How much does the tour cost? Combien coûte la visite? (kon-byan koot la vee-zeet) • May I see the wine list, please? Pourrais-je voir la carte des vins, s’il vous plaît. (poo-rezh vwar la kart day van, seel-voo-ple) • Does anyone here speak English? Est-ce que quelqu’un parle anglais ici? (es-ker kel-ken parl ahn-gle ee-see) Some of the French phrases are marked with an asterisk, giving an indication of the kind of reply you might get to your questions, and of questions you may be asked in turn. With an elegant cover and easy-to-read design that are the hallmarks of Penguin Books, this essential reference will have you feeling at home no matter where your travels take you.

This newly revised and updated German Phrase Book contains a wealth of useful words and phrases for travellers. The book includes basic grammar, a pronunciation guide and additional vocabulary, and is clearly presented in the perfect pocket size, with a clean and simple look.

Contains Spanish words and phrases for travellers. This book includes basic grammar, a pronunciation guide and additional vocabulary.

Contains Italian words and phrases for travellers. This book includes basic grammar, a pronunciation guide and additional vocabulary.

Nenahraditeľný sprievodca svetom lahodných chutí a vôní Ak vás lákajú kulinárske dobrodružstvá, vydajte sa s týmto sprievodcom svetom byliniek a korenín do tajomnej, vzrušujúcej a ešte stále neprebádanej ríše chutí a vôní. Podrobný opis 120 druhov byliniek a korenín, prehľadne usporiadaných podľa chutí a vôní, s informáciami o tom, kde ich možno kúpiť, ako sa majú skladovať, do akých jedál sa pridávajú a ako si ich vypestujete sami. Okrem tradičných, v našej kuchyni často používaných byliniek a korenín, spoznáte mnoho nových, ktoré v posledných rokoch osviežili predovšetkým recepty európskej kuchyne. Dozviete sa, že nejedna bylinka, ktorú naše staré mamy používali pre jej liečivé účinky, dodá jedlám lahodnú chuť a nádych exotiky. Odhalíte tajomstvo najobľúbenejších svetových kuchýň, ktoré spočíva v pridávaní a kombinovaní špecifických druhov byliniek a korenín. Naučíte sa pripravovať tradičné i novodobé zmesi korenín, korenia i rôzne marinády.

With the nation's industrial output concentrated on the war effort and a clothes ration in place by June 1940, basic clothes were in short supply in wartime England and high fashion was an unknown commodity. Adults were issued as little as 36 coupons a year to spend on clothes, but a man's suit could cost 22 coupons, a coat 16, and a lady's dress 11. The need to recycle and be inventive with other materials became more and more necessary, and so the government issued a series of leaflets containing advice on how to make fabric and clothing go the extra mile. Reproduced in this intriguing collection, these pamphlets included tips on recycling curtains into dresses and instructions for turning old sheets into underwear. Covering darning, patching, knitting, and more, this is a nostalgic look at the innovative thriftiness of the 1940s.

Hundreds of recipes and practical step-by-step advice from the world's top chefs show you how to master key techniques, develop new skills and succeed every time * SHAUN HILL on SOUPS * MARCUS WAREING on MEAT * DAN LEPARD on BREAD * ATUL KOCHHAR on INDIAN COOKING * PETER GORDON on SPICES * and MANY MANY MORE * Share their passion, expand your range and enjoy cooking everything - simply.

Food rationing was introduced in England in January 1940 after supply ships were attacked by German U-boats. The first food items to be rationed were butter, sugar, bacon, and ham, though restrictions were also eventually placed on meat, fish, jam, biscuits, cheese, eggs, and milk. In response, the Ministry of Food produced a series of "Eating for Victory" pamphlets that advised the general public on how to cope with these shortages. Designed to lift spirits in a time of shortage, these jolly leaflets contained a variety of recipes and cooking advice ranging from how to make steamed and boiled puddings and hints on how to reconstitute dried eggs. For all the hardship that rationing brought, the food restrictions resulted in many people eating more healthily than ever before. A nostalgic look back at one of the most difficult and yet healthiest times in history, this quaint collection is also a relevant guide to good eating today.

Dieses fulminante Buch vermittelt Laien und begeisterten Hobbyköchen sämtliche Arbeitstechniken und das umfassende Know-How der internationalen Küche: vom Marinieren bis zur Verzierung von Konfekt, von der Sauce Hollandaise bis zum Thai-Curry. Die einzelnen Kapitel sind nach Themen wie Gewürze und Kräuter, Mexikanische Küche, Geflügel oder Gebäck unterteilt und wurden von weltweit führenden Spitzenköchen und Experten des jeweiligen Themas verfasst. Ausführliche Anleitungen und typische Rezepte erläutern jeweils die Zubereitungsarten und Profitipps für die Alltagsküche. Eines für alles: Grundkochbuch - Küchenratgeber und internationale Rezeptsammlung!

Postupy přípravy klasických i exotických pokrmů z celého světa od nejlepších světových šéfkuchařů.