Venice & the Veneto
Author: Susie Boulton, Cristopher Catling
Publisher: Dk Pub
Three-dimensional cutaway illustrations and floor plans of key landmarks complement these richly illustrated, fully updated travel handbooks that also include enhanced maps, street-by-street guides, background information on a host of popular sights and an expanded traveler's survival guide providing tips on hotels, restaurants, local customs, transportation, medical services, museums, entertainment and more.
Luitzen Egburtus Jan Brouwer founded a school of thought whose aim was to include mathematics within the framework of intuitionistic philosophy; mathematics was to be regarded as an essentially free development of the human mind. What emerged diverged considerably at some points from tradition, but intuitionism has survived well the struggle between contending schools in the foundations of mathematics and exact philosophy. Originally published in 1981, this monograph contains a series of lectures dealing with most of the fundamental topics such as choice sequences, the continuum, the fan theorem, order and well-order. Brouwer's own powerful style is evident throughout the work.
Bread Is Gold
Author: Massimo Bottura
Publisher: Phaidon Press
Massimo Bottura, the world's best chef, prepares extraordinary meals from ordinary and sometimes 'wasted' ingredients inspiring home chefs to eat well while living well. 'These dishes could change the way we feed the world, because they can be cooked by anyone, anywhere, on any budget. To feed the planet, first you have to fight the waste', Massimo Bottura Bread is Gold is the first book to take a holistic look at the subject of food waste, presenting recipes for three-course meals from 45 of the world's top chefs, including Daniel Humm, Mario Batali, René Redzepi, Alain Ducasse, Joan Roca, Enrique Olvera, Ferran & Albert Adrià and Virgilio Martínez. These recipes, which number more than 150, turn everyday ingredients into inspiring dishes that are delicious, economical, and easy to make.
Author: Francine Segan
A palate-pleasing cookbook that “enables us to virtually visit Italy’s 20 regions and savor its pastas” (Booklist). In Pasta Modern, Italian food authority Francine Segan challenges the notion that pasta must be traditional or old-world. In this beautifully photographed cookbook, Segan details the hottest, newest, and most unusual pasta dishes from Italy’s food bloggers, home cooks, artisan pasta makers, and vanguard chefs. The one hundred distinctive pasta recipes, including many vegan and vegetarian specialties, range from simple and elegant (Gemelli with Caramelized Oranges and Crispy Pancetta) to more complex (Neapolitan Carnevale Lasagna) to cutting-edge (Cappuccino Caper Pasta). Tips and anecdotes culled from Segan’s Italian travels enhance the easy-to-follow directions, and a glossary of more than fifty extraordinary dried pastas showcases shapes to revive any pasta lover’s repertoire. For contemporary, authentic Italian pasta, Pasta Modern is the go-to guide.
Diploma Thesis from the year 2006 in the subject Business economics - Economic Policy, grade: 2, Fachhochschule des bfi Wien GmbH, language: English, abstract: This thesis analyses the socio-economic and political transformation processes of Slovakia since its separation from Czechoslovakia. The main question to be answered is how successful Prime Minister Vladimír Mečiar’s policies were in attracting FDI into Slovakia. After the Velvet Revolution in 1989, Czechoslovakia started to initiate fundamental democratic measures concerning the public administration in the country. Two interconnected reforms took place in 1990: decentralization and the civil service reform. In 1992 a new government was voted into office under the leadership of Prime Minister Vladimír Mečiar from the HZDS party. On 1 January 1993 Slovakia became independent by non-violent means from the Czech Republic, with Bratislava as its capital. For a country, which did not have economic wealth as high as the Czech Republic and an increasing unemployment rate, the total change of their whole economy meant that much time was spent on the question of how to finance the state. In terms of economic changes, the Prime Minister wanted to create a strong entrepreneurial Slovakian class that would be able to control the economy. But his privatization policies led to financial difficulties for the Slovakian state, its economy and its people. Although there was co-operation with Russia, the unemployment rate in Slovakia remained at 16.2% percent at the end of 1998. Constant discriminations in Slovakia and the fact that Mečiar excluded the opposition parties completely from parliamentary control organs, the Slovakian Secret Service (SIS), the media and the process of privatization, caused international protests against Mečiar and his regime. This caused the EU to warn Slovakia that it would no longer receive assistance, if the government continued to misuse its power.
Guide de L'Espresso
Author: Giorgio Lindo
Publisher: L'Espresso Editoriale
A brief introduction to each area describes the history and importance of the region while the hotels and restaurants sections give precise comments on the attractions of each
Pellegrino Artusi is the original icon of Italian cookery, whose legendary 1891 book Science in the Kitchen and the Art of Eating Well defined its national cuisine and is still a bestseller today. He was also a passionate gastronome, renowned host and brilliant raconteur, who filled his books with tasty recipes and rumbustious anecdotes. From an unfortunate incident regarding Minestrone in Livorno and a proud defence of the humble meat loaf, to digressions on the unusual history of ice-cream, the side-effects of cabbage and the Florentines' weak constitutions, these writings brim with gossip, good cheer and an inexhaustible zest for life.
Pinot Noir is a uniquely challenging grape with an unrivalled ability to reflect the character of the site where it grows. Winemakers all over the world have set out in search of the Holy Grail: to repeat Burgundy's success with Pinot Noir. "In Search of Pinot Noir" investigates the changing character of Burgundy, asks what happens to Pinot Noir outside of Burgundy, and examines how the wines of each region age.
Author: Pamela Sheldon Johns
This encore to the bestselling "Parmigiano!" weds evocative location photography and rustic food photos with 50 recipes for openers, sides, pastas, main courses, and desserts. Full-color photos.
How can one striker be better than three? Why do the best defenders never need to make a tackle? What's the secret of Tiki-taka? Welcome to Ruud Gullit's masterclass on how to 'read' a match. From his unrivalled perspective as player, manager and pundit, the Dutch football legend shows us everything to look for in a 90 minute match. From formations and tactical decisions to player qualities and pivotal moments, Ruud Gullit unveils the hidden patterns on the pitch. Packed with his acute insights, original observations and talking points, How to Watch Football will quite simply change the way you see the beautiful game.
"A tavola non si invecchia." Or, "At the table with good friends and family you do not become old." Let's Cook Italian, by chef Anna Prandoni, is a fun, interactive, bilingual cookbook for families that introduces the art and joy of Italian cooking. It teaches better eating habits and the importance of culture, while providing quality family bonding time. Featuring classic, simple dishes inspired by Italian cuisine, each recipe is shown in both Italian and English and accompanied by charming illustrations. With an emphasis on fresh ingredients and hands-on preparation with family activities, dishes include traditional starters, main courses, and desserts. Your child's creativity will be sparked, as will your deeper connection with them. Let's Cook Italian, scritto dalla giornalista Anna Prandoni, e un libro di ricette divertente, interattivo e bilingue per famiglie che ci accompagna alla scoperta dall'autentica cucina italiana di casa. Con piatti classici e semplici inspirati dalla tradizione, ogni ricetta e presentata sia in italiano che in inglese ed e accompagnata da bellissime illustrazioni a collage.Ingredienti freschi, preparazioni semplificate adatte anche ai piccoli di casa, idee per la merenda, Let's Cook Italian e lo strumento ideale per fare di ogni pasto della giornata un momento unico, fin dalla preparazione. La creativita dei vostri figli sara solleticata, e il piacere di stare a tavola comincera fin dalla scelta degli ingredienti e della ricetta da preparare insieme e condividere!
I Heart Rome
Author: Maria Pasquale
Publisher: Rizzoli Publications
A love letter to Rome, with beautiful food and location photography, classic recipes, and stories from the heart of the Eternal City. Rome is an open-air museum; it's a modern-day marvel of a city that has seen centuries of emperors, popes, movements, triumphs, and tragedies. It's a city where the present and past sit side by side and interact in a beautiful, yet sometimes complex, kind of way. Rome begs to be uncovered at every turn. Through quirky local stories and glorious pictures, I Heart Rome takes you on an inspiring journey through the Rome that tourists rarely get to see. In a country justifiably famous for its food, Rome boasts its own fascinating and unique cuisine that is intrinsically tied to its history. Influences from Ancient Rome through to more recent events are reflected in the food culture of the Eternal City today. And given the passionate nature of Romans as a people, it's no wonder that dining is taken so seriously. From carbonara recipes to artichoke-frying techniques, just about everything food-related is up for--and causes much--debate in Rome. You too will heart Rome after delving into this book.