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Author: Francis Mackay
Publisher: Pen and Sword
ISBN: 1473811988
Category : History
Languages : en
Pages : 280
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Book Description
A battlefield guide to the scene of an Austro-Hungarian attack on the British Corps sector of the Allied front line on the Asiago Plateau, forty miles north of Venice in Northern Italy, on 15/16 June 1918. This comprehensive and attractive guidebook describes the terrain, the forces involved and the fighting, including the action leading to the award of two Vcs.
Author: Francis Mackay
Publisher: Pen and Sword
ISBN: 0850527597
Category : History
Languages : en
Pages : 177
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Book Description
A battlefield guide to the scene of an Austro-Hungarian attack on the British Corps sector of the Allied front line on the Asiago Plateau, forty miles north of Venice in Northern Italy, on 15/16 June 1918. This comprehensive and attractive guidebook describes the terrain, the forces involved and the fighting, including the action leading to the award of two Vcs.
Author: Marissa Fabris
Publisher: Hunter Publishing, Inc
ISBN: 9781588435194
Category : Travel
Languages : en
Pages : 466
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Book Description
Annotation An amazing resource to anyone traveling to the area. I highly recommend using this book as a reference tool. -- S. Johnson, Amazon reviewer. Italy's northernmost zone, the Veneto includes Padua, Verona, Vicenza, plus Venice itself, which once ruled the area. Some 5,000 Renaissance villas still stand, many by Palladio. A food- and wine-lover's paradise, it's also the most artistically rich region in Italy, and the most romantic, with the art of Giotto and Mantegna in Padua, the Roman ruins in Verona, the canals and palaces in Venice itself. Bellini, Tintoretto, Veronese and Titian worked here. Experience their art and be part of their world, with the insights of an insider. Every detail is here about the foods, the sights, the best places to stay and eat. The print edition is 400 pages.
Author: Photis Papademas
Publisher: John Wiley & Sons
ISBN: 1119046181
Category : Technology & Engineering
Languages : en
Pages : 594
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Book Description
Global Cheesemaking Technology: Cheese Quality and Characteristics reviews cheesemaking practices, and describes cheeses and the processes from which they are manufactured. In addition, the book examines new areas to stimulate further research in addition to the already established knowledge on the scientific principles on cheesemaking. Part I provides an account on the history of cheese, factors influencing the physicochemical properties, flavour development and sensory characteristics, microbial ecology and cheese safety, traceability and authentication of cheeses with protected labels, and traditional wooden equipment used for cheesemaking, while an overview of the cheesemaking process is also presented. Part II describes 100 global cheeses from 17 countries, divided into 13 categories. The cheeses described are well-known types produced in large quantities worldwide, together with some important locally produced, in order to stimulate scientific interest in these cheese varieties. Each category is presented in a separate chapter with relevant research on each cheese and extensive referencing to facilitate further reading.
Author: Adam James McHeffey
Publisher: Two Lions
ISBN: 9780761461388
Category : Juvenile Fiction
Languages : en
Pages : 0
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Book Description
Asiago is a vampire, and like all vampires, he avoids the sun, wood, and garlic. When his friends invite him to the beach, he is excited to go. But after getting a sunburn, a wooden splinter in his foot, and a stomachache from eating clams with garlic sauce, Asiago can't wait to get home. Luckily, his friends come up with a clever solution that makes it possible for Asiago to enjoy the beach. Author/illustrator Adam McHeffey used color pencils to create a vampire that is so appealing, children will want to meet him again and again. The author of Asiago has donated this book to the Worldreader program.
Author:
Publisher: Oxford University Press
ISBN: 0199330891
Category : Cooking
Languages : en
Pages : 894
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Book Description
Winner of the 2017 James Beard Award for Reference & Scholarship The discovery of cheese is a narrative at least 8,000 years old, dating back to the Neolithic era. Yet, after all of these thousands of years we are still finding new ways to combine the same four basic ingredients - milk, bacteria, salt, and enzymes - into new and exciting products with vastly different shapes, sizes, and colors, and equally complex and varied tastes, textures, and, yes, aromas. In fact, after a long period of industrialized, processed, and standardized cheese, cheesemakers, cheesemongers, affineurs, and most of all consumers are rediscovering the endless variety of cheeses across cultures. The Oxford Companion to Cheese is the first major reference work dedicated to cheese, containing 855 A-Z entries on cheese history, culture, science, and production. From cottage cheese to Camembert, from Gorgonzola to Gruyère, there are entries on all of the major cheese varieties globally, but also many cheeses that are not well known outside of their region of production. The concentrated whey cheeses popular in Norway, brunost, are covered here, as are the traditional Turkish and Iranian cheeses that are ripened in casings prepared from sheep's or goat's skin. There are entries on animal species whose milk is commonly (cow, goat, sheep) and not so commonly (think yak, camel, and reindeer) used in cheesemaking, as well as entries on a few highly important breeds within each species, such as the Nubian goat or the Holstein cow. Regional entries on places with a strong history of cheese production, biographies of influential cheesemakers, innovative and influential cheese shops, and historical entries on topics like manorial cheesemaking and cheese in children's literature round out the Companion's eclectic cultural coverage. The Companion also reflects a fascination with the microbiology and chemistry of cheese, featuring entries on bacteria, molds, yeasts, cultures, and coagulants used in cheesemaking and cheese maturing. The blooms, veins, sticky surfaces, gooey interiors, crystals, wrinkles, strings, and yes, for some, the odors of cheese are all due to microbial action and growth. And today we have unprecedented insight into the microbial complexity of cheese, thanks to advances in molecular biology, whole-genome sequencing technologies, and microbiome research. The Companion is equally interested in the applied elements of cheesemaking, with entries on production methodologies and the technology and equipment used in cheesemaking. An astonishing 325 authors contributed entries to the Companion, residing in 35 countries. These experts included cheesemakers, cheesemongers, dairy scientists, anthropologists, food historians, journalists, archaeologists, and on, from backgrounds as diverse as the topics they write about. Every entry is signed by the author, and includes both cross references to related topics and further reading suggestions. The endmatter includes a list of cheese-related museums and a thorough index. Two 16-page color inserts and well over a hundred black and white images help bring the entries to life. This landmark encyclopedia is the most wide-ranging, comprehensive, and reliable reference work on cheese available, suitable for both novices and industry insiders alike.
Author: Università di Padova. Osservatorio astrofisico
Publisher:
ISBN:
Category : Astronomy
Languages : en
Pages : 522
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Category : Astronomy
Languages : en
Pages : 414
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Category : World War, 1914-1918
Languages : en
Pages : 218
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ISBN:
Category : Military art and science
Languages : en
Pages : 820
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Author:
Publisher:
ISBN:
Category : Military art and science
Languages : en
Pages : 812
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Book Description
