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В этом разделе вы можете найти различные книги: художественную литературу и беллетристику на иностранных языках, пособия и методички, учебную и справочную литературу по изучающему языку. К вашему вниманию художественная литература на немецком и английском языке. Словари и энциклопедии. А понравившиеся издания вы можете заказать с доставкой.


Books in English / Кухня, питание и напитки / Основные ингредиенты

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Случайная выборка книг из разделов

Pescado y Marisco / Fish and Seafood

711.00 руб.*

Pescado y Marisco / Fish and Seafood

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Meat Science: an introductory text (Cabi)

5313.00 руб.*

Paul D. Warriss

Meat Science: an introductory text (Cabi)

Outlining the core principles of the subject, this introductory-level textbook covers the production of meat, its structure and chemical composition, meat quality and hygiene, and animal welfare, handling and slaughter. The new edition has been updated to cover significant advances such as the process of conditioning, leading to the tenderisation of meat, and new coverage of the use of molecular genetic techniques to try to select animals for improved meat quality.
New Sushi: From Rainbow Rolls to Seared Swordfish Sashimi

872.00 руб.*

Emi Kazuko

New Sushi: From Rainbow Rolls to Seared Swordfish Sashimi

Thirty recipes—all beautifully photographed and using readily available ingredients—make sushi fun and easy to prepare at home. Fresh and delicious, sushi is one of the healthiest foods you can eat—and it's surprisingly easy to make at home. Once a few simple techniques have been mastered, you will be able to prepare any of the beautiful and elegant sushi dishes presented here. In many cases, the recipes' ingredients can be varied to include your personal favorites. Featuring gorgeous color photos and recipes that range from Tempura Rolls to Seared Swordfish Sashimi Salad, New Sushi has everything you need except the fish!
North American Meat Processors Spanish Veal Notebook Charts – Set of 5 / Guias del Cuaderno de Ternera en Espanol para la Asociacion Norteamericana de Procesadores de Carne – Juego de 5

230.00 руб.*

NAMP North American Meat Processors Association

North American Meat Processors Spanish Veal Notebook Charts – Set of 5 / Guias del Cuaderno de Ternera en Espanol para la Asociacion Norteamericana de Procesadores de Carne – Juego de 5

An easy reference to the most common foodservice cuts, this package contains five copies of the foodservice cut chart. Una referencia facil a los cortes mas comunes de servicios de alimentacion, este paquete incluye cinco copias de la tabla de cortes de servicios de alimentacion. .
Dairy Rheology

6460.00 руб.*

J. H. Prentice

Dairy Rheology

This unique book provides a concise account of the rheological properties of the principal dairy products from the point of view of a physicist whose interest lies in the direction of material science. Also covered in this book is a discussion on the instrumental ways of making rheological measurements, and the basis of sensory assessments.
The Book of Spam: A Most Glorious and Definitive Compendium of the World's Favorite Canned Meat

2913.00 руб.*

Dan Armstrong, Dustin Black

The Book of Spam: A Most Glorious and Definitive Compendium of the World's Favorite Canned Meat

What luncheon meat is found in over forty-five countries, available in ninety-nine percent of supemarkets and corner shops, and sells nearly eighty million pounds every year? It's SPAM. From the 20,000-member SPAM Fan Club to Monty Python's Broadway sensation SPAMalot, after seventy years of canned-meat greatness, SPAM has become a pop-culture sensation with a devout following, and The Book of Spam is its Bible. What's in it? People have been asking that question since 1937. Written and beautifully packaged by Dan Armstrong and Dustin Black, the creative team behind recent SPAM advertising, The Book of Spam is a lavishly illustrated love affair with America's favourite miracle meat. Just in time for SPAM's spectacular 70th anniversary, The Book of Spam celebrates everything SPAM, offering SPAM fans a behind-the-scenes tell-all with the inside scoop on the wide world of SPAM: its role in history, advertising, art, fashion, the food industry, global unification, and much more. SPAM's...
Food for Thought: Fish and Feather: A Culinary Tour of Britain's Seas and Skies

954.00 руб.*

Simon Courtauld

Food for Thought: Fish and Feather: A Culinary Tour of Britain's Seas and Skies

Following the success of Simon Courtauld's first anthology, Food for Thought: Fruit, Herbs, and Vegetables, comes a second, equally entertaining collection by this top food writer. Filled with witty observations, delicious descriptions, and eye-opening anecdotes - as well as quirky illustrations - this lively guide navigates ocean, sea, river, and freshwater stream to produce some mouth-watering morsels about fish and seafood. Courtauld's tantalizing tidbits focus on the luxuries of lobster, how to catch a crab, bringing home the bouillabaisse, the global delights of mackerel, the ethics of shopping for salmon and cod, and time honored classics like raw oysters and shrimp cocktail.
Best Ever Meat Lover's Cookbook

2507.00 руб.*

Best Ever Meat Lover's Cookbook

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North American Meat Processors Association Spanish Pork Notebook Guides – Set of 5 / Guias del Cuaderno de Cerdo en Espanol para la Asociacion Norteamericana de Procesadores de Carne – Juego de 5

230.00 руб.*

NAMP North American Meat Processors Association

North American Meat Processors Association Spanish Pork Notebook Guides – Set of 5 / Guias del Cuaderno de Cerdo en Espanol para la Asociacion Norteamericana de Procesadores de Carne – Juego de 5

An easy reference to the most common foodservice cuts, this package contains five copies of the foodservice cut chart. Una referencia facil a los cortes mas comunes de servicios de alimentacion, este paquete incluye cinco copias de la tabla de cortes de servicios de alimentacion. .
The River Cottage Meat Book

5608.00 руб.*

Hugh Fearnley-Whittingstall

The River Cottage Meat Book

First published in the United Kingdom, THE RIVER COTTAGE MEAT BOOK quickly became an underground hit among food cognoscenti around the world. Now tailored for American cooks, this loving, authoritative, and galvanizing ode to good meat is one part manifesto on high-quality, local, and sustainable meat production; two parts guide to choosing and storing meats and fowl; and three parts techniques and recipes for roasting, cooking, barbecuing, preserving, and processing meats and getting the most out of leftovers. With this thought-provoking and practical guide, meat eaters can knowledgeably buy and prepare meat for better health and better living, while supporting the environment, vibrant local economies, and respectful treatment of animals.


Books in English / Кухня, питание и напитки / Основные ингредиенты

 

 

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