PORTRAIT de jeune homme. Petit panneau sur bois, cadre doré. M. 0.24 x 0.18 PDF Download
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Author: Tommaso Manzuoli
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Author: Tommaso Manzuoli
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Author: Hans Memling
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Category :
Languages : it
Pages : 0
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Author: di Tito Santi
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Languages : it
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Author: Peer Hull Kristensen
Publisher: Oxford University Press, USA
ISBN: 9780199275625
Category : Business & Economics
Languages : en
Pages : 352
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Book Description
What happens when previously autonomous firms from different countries, each with their own identities, routines and capabilities, come together inside a single multinational corporation? This book tackles this question through an empirical study of the strategic constitution of a multinational.
Author: William Makepeace Thackeray
Publisher:
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Category : Snobs and snobbishness
Languages : en
Pages : 196
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Author: William Makepeace Thackeray
Publisher:
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Category : 1853
Languages : en
Pages : 276
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Author: Heston Blumenthal
Publisher: Bloomsbury Publishing PLC
ISBN: 9781408808603
Category : Cooking
Languages : en
Pages : 0
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Once upon a time there was a Chef called Heston who opened a small restaurant called the Fat Duck. At first, he served only simple French classics but gradually, as is the way of things, the Chef's curiosity got the better of him and he began thinking up more unusual dishes, such as Snail Porridge and Chocolate Wine. There was even talk of a meringue that made diners snort plumes of vapour, like a dragon. Word spread and reached the ears of the Executives who ran a television channel, and they summoned the Chef to their glass fortress. 'We command you to create six Fantastical Feasts', they said. 'These must be based on history, but you may draw on fairytales and legends.
Author: Jamie Oliver
Publisher: Hyperion
ISBN: 9781401323608
Category : Cooking
Languages : en
Pages : 0
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The incredible diversity in American cooking was a real revelation to me. So although I went looking for “quintessential American food,” my conclusion is that there is no such thing; instead there’s a huge wealth of seriously exciting dishes. Many of us outside of America may think we already know all there is to know about it from movies or the occasional holiday, but the truth is that this doesn’t even scratch the surface. In many ways, the country is still a bit of a mystery to us. This trip was my chance to explore the ingredients, food culture, and traditions within this incredible country. I felt that I knew cities like New York and Los Angeles pretty well, but this time I ventured beyond the neighborhoods I was familiar with and into areas better known for their immigrant communities. I was rewarded with some of the most incredible food I’ve ever tasted. The story was the same when I moved beyond the big cities. Whether it was Creole cooking in Louisiana or soul food in Georgia, the Mexican influences in Arizona or the hearty cowboy cuisine of Big Sky Country, every place I went had its unique treasures. I came back with more recipes than I knew what to do with, and although it was tough, I managed to narrow this book down to 120 of my absolute favorites. These are my takes on some of the best food I came across, as well as a few things I made up along the way. I hope you enjoy them, and maybe even discover new and inspiring sides to America you’ve never seen before. Enjoy!
Author: F. B. Housser
Publisher: Macmillan Company of Canada, 1974, t.p. 1926.
ISBN:
Category : Painters
Languages : en
Pages : 232
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Author: Pushpesh Pant
Publisher: Phaidon Press
ISBN: 9780714859026
Category : Cooking
Languages : en
Pages : 0
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India: The Cookbook is the first comprehensive guide to Indian cooking, with over 1,000 recipes covering every aspect of India's rich and colourful culinary heritage. Unlike many other Indian cookbooks, it is written by an Indian culinary academic and cookbook author who lives and works in Delhi, and the recipes are a true reflection of how traditional dishes are really cooked all over India. They have been carefully edited to ensure that they are simple to follow and achievable in western kitchens, with detailed information about authentic cooking utensils and ingredients. Indian food has been hugely popular in the UK for many years, and the appetite for Indian food shows no sign of diminishing. Now, for the first time, a definitive, wide-ranging and authoritative book on authentic Indian food is available, making it simple to prepare your favourite Indian dishes at home, alongside less well-known dishes such as bataer masalydaar (marinated quails cooked with almonds, chillies and green cardamom), or sambharachi kodi (Goan prawn curry with coconut and tamarind). The comprehensive chapters on breads, pickles, spice pastes and chutneys contain a wide variety of recipes rarely seen in Indian cookbooks, such as bagarkhani roti (a rich sweet bread with raisins, cardamom and poppy seeds) and tamatar ka achar (tomato and mustard-seed pickle). India: The Cookbook is the only book on Indian food you'll ever need.
