The coca is a pastry typically made and consumed in Mediterranean Spain, namely, throughout Catalonia, eastern parts of Aragon bordering on Catalonia,[3][1] most of Valencia, the Balearic Islands, Andorra and in French Catalonia. The coca is just one way of preparing a dish traditionally made all around the Mediterranean. In fact, the similarities are such that the savoury coca could be considered a twin sister to the Italian pizza, although this comparison is a bit far-fetched when you consider that the coca never bears cheese, and that the traditions are entirley different, in particular when and how they are eaten. Whereas the pizza, for instance, is an everyday dish, the coca is often reserved for festive occasions. Данное...

ISBN: 978-6-1306-6851-8
Издательство: Книга по требованию
Дата выхода: июль 2011

High Quality Content by WIKIPEDIA articles! Cocktail garnishes are decorative ornaments that add character or style to a mixed drink, most notably to cocktails. A large variety of cocktail garnishes are used. Many rum-based cocktails, especially those with fruit flavors, tend to be decorated with tropical-themed garnishes or slices of fruit. Tequila-based drinks favor limes and other citrus fruits. Gin- and vodka-based drinks tend toward garnishes with a more dignified flair (olives, onions, or possibly a citrus twist or a single maraschino cherry), unless they are variations of a fruity rum-based drink. Whiskeyand brandy-based drinks tend toward minimal garnishment, if any. Restaurant chains and hotel bars tend to use larger and more...

ISBN: 978-6-1327-3408-2
Издательство: Книга по требованию
Дата выхода: июль 2011

A cocktail is a style of mixed drink. Originally a mixture of distilled spirits, sugar, water, and bitters, the word has gradually come to mean almost any mixed drink containing alcohol. A cocktail today usually contains one or more types of liquor and one or more mixers, such as bitters, fruit juice, fruit, soda, ice, sugar, honey, milk, cream, or herbs. Данное издание не является оригинальным. Книга печатается по технологии принт-он-деманд после получения заказа.

ISBN: 978-6-1306-2563-4
Издательство: Книга по требованию
Дата выхода: июль 2011

Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Un cocktail est un melange de boissons et d’elements aromatiques et decoratifs en quantite variable. Ils contiennent souvent de l'alcool, mais de tres nombreuses recettes en sont depourvues. Les cocktails se sont repandus a la fin du xviiie siecle en Angleterre et aux Etats-Unis. Leur consecration vint pendant la prohibition aux Etats-Unis dans les annees 1920 : l'ajout d'une autre boisson permettait de masquer le gout d'un alcool de contrebande de mauvaise qualite. Данное издание не является оригинальным. Книга печатается по технологии...

ISBN: 978-6-1337-0244-8
Издательство: Книга по требованию
Дата выхода: июль 2011

Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. The Caipirinha is Brazil's national cocktail made with cachaca, ice, sugar, and lime. It is the drink most commonly associated with cachaca. If vodka is used instead of cachaca, it is called a caipiroska or caipivodka; if strawberry or some other fruit is used instead of lime, it is usually called a batida. Данное издание не является оригинальным. Книга печатается по технологии принт-он-деманд после получения заказа.

ISBN: 978-6-1328-9958-3
Издательство: Книга по требованию
Дата выхода: июль 2011

Cocoa bean (also cacao bean, often simply cocoa and cacao) is the dried and fully fermented fatty seed of Theobroma cacao, from which cocoa solids and cocoa butter are extracted. They are the basis of chocolate, as well as many Mesoamerican foods such as mole sauce and tejate. A cocoa pod (fruit) has a rough leathery rind about 3 cm thick (this varies with the origin and variety of pod). It is filled with sweet, mucilaginous pulp (called 'baba de cacao' in South America) enclosing 30 to 50 large seeds that are fairly soft and pale pink or lavender in color. Seeds usually are white, becoming violet or reddish brown during the drying process. The exception is rare varieties of white cacao, in which the seeds remain white. Historically,...

ISBN: 978-6-1308-3953-6
Издательство: Книга по требованию
Дата выхода: июль 2011

High Quality Content by WIKIPEDIA articles! Cocoa butter, also called theobroma oil or theobroma cacao, is a pale-yellow, pure edible vegetable fat extracted from the cacao bean. It is used to make chocolate, biscuits, baked goods, pharmaceuticals, ointments, and toiletries. Cocoa butter has a mild chocolate flavor and aroma. Данное издание не является оригинальным. Книга печатается по технологии принт-он-деманд после получения заказа.

ISBN: 978-6-1340-4817-0
Издательство: Книга по требованию
Дата выхода: июль 2011

High Quality Content by WIKIPEDIA articles! Coconut milk is a sweet, milky white cooking base derived from the meat of a mature coconut. The colour and rich taste of the milk can be attributed to the high oil content and sugars. In Malaysia, Brunei and Indonesia coconut milk is called santan and in the Philippines it is called gata. In Thailand it is called ga-ti and used in many of the Thai curries. In Brazil, it is called leite de coco. The term coconut milk also refers to coconut water, which is the naturally-occurring liquid found inside the hollow coconut. Данное издание не является оригинальным. Книга печатается по технологии принт-он-деманд после...

ISBN: 978-6-1316-0560-4
Издательство: Книга по требованию
Дата выхода: июль 2011

High Quality Content by WIKIPEDIA articles! Coconut water is the clear liquid inside young coconuts. As the fruit matures, the coconut water gradually is replaced by the coconut meat and air. A very young coconut has very little meat, and the meat is very tender, almost a gel. Coconut water has long been a popular drink in the tropics, especially in Southeast Asia, the Pacific Islands, such as Hawaii, and the Caribbean, where it is available fresh, canned or bottled. It is naturally fat-free and low in food energy. Данное издание не является оригинальным. Книга печатается по технологии принт-он-деманд после получения заказа.

ISBN: 978-6-1340-2618-5
Издательство: Книга по требованию
Дата выхода: июль 2011

High Quality Content by WIKIPEDIA articles! Coconut jam, coco jam, or kaya kaya or seri kaya Tagalog matamis sa bao, matamis na bao, or kalamay-hati; Hokkien is a food spread, a fruit curd in the general sense, consumed mainly in Southeast Asia and made from a base of coconut and sugar. Kaya, also called sri kaya (from the word meaning "rich" in Malay based on its golden color) or coconut egg jam, is a coconut jam made from coconut milk, duck or chicken eggs which are flavored by pandan leaf and sweetened with sugar. The spread originated in Southeast Asia, most likely Indonesia or Malaysia. This is reflected by its tropical ingredients santan (coconut milk) and pandan leaf. Kaya is sweet and creamy, available as a golden brown or green...

ISBN: 978-6-1326-8187-4
Издательство: Книга по требованию
Дата выхода: июль 2011

Coconut oil is extracted from the kernel or meat of matured coconut harvested from the coconut palm. Throughout the tropical world it has provided the primary source of fat in the diets of millions of people for generations. It has various applications in food, medicine, and industry. What makes coconut oil different from most other dietary oils is the basic building blocks or fatty acids making up the oil. Coconut oil is composed predominately of a special group of fat molecules known as medium chain fatty acids (MCFA). The majority of fats in the human diet are composed almost entirely of long chain fatty acids (LCFA). The primary difference between MCFA and LCFA is the size of the molecule, or more precisely, the length of the carbon...

ISBN: 978-6-1306-4873-2
Издательство: Книга по требованию
Дата выхода: июль 2011

High Quality Content by WIKIPEDIA articles! Cod is the common name for genus Gadus, belonging to the family Gadidae, and is also used in the common name for various other fishes. Cod is a popular food with a mild flavor, low fat content and a dense, flaky white flesh. Cod livers are processed to make cod liver oil, an important source of vitamin A, vitamin D, vitamin E and omega-3 fatty acids (EPA and DHA). Larger cod caught during spawning are sometimes called skrei. Young Atlantic cod or haddock prepared in strips for cooking is called scrod. Данное издание не является оригинальным. Книга печатается по технологии принт-он-деманд после получения...

ISBN: 978-6-1327-1230-1
Издательство: Книга по требованию
Дата выхода: июль 2011

The Codex Alimentarius is a collection of internationally recognized standards, codes of practice, guidelines and other recommendations relating to foods, food production and food safety. Its name derives from the Codex Alimentarius Austriacus. Its texts are developed and maintained by the Codex Alimentarius Commission, a body that was established in 1963 by the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO). The Commission's main aims are stated as being to protect the health of consumers and ensure fair practices in the international food trade. The Codex Alimentarius is recognized by the World Trade Organization as an international reference point for the resolution of disputes...

ISBN: 978-6-1306-6018-5
Издательство: Книга по требованию
Дата выхода: июль 2011

High Quality Content by WIKIPEDIA articles! Coffee pods (also called coffee pads) are pre-packaged ground coffee beans in their own filter. In non-English speaking countries like Germany and The Netherlands the word pad is used instead of pod. Данное издание не является оригинальным. Книга печатается по технологии принт-он-деманд после получения заказа.

ISBN: 978-6-1327-8424-7
Издательство: Книга по требованию
Дата выхода: июль 2011

High Quality Content by WIKIPEDIA articles! Coffee preparation is the process of turning coffee beans into a beverage. While the particular steps needed vary with the type of coffee desired and with the raw material being utilized, the process is composed of four basic steps; raw coffee beans must be roasted, the roasted coffee beans must then be ground, the ground coffee must then be mixed with hot water for a certain time (brewed), and finally the liquid coffee must be separated from the now used and unwanted grounds. Coffee is usually brewed by the user immediately before drinking. In most areas, coffee may be purchased unprocessed, or already roasted, or already roasted and ground. Coffee is often vacuum packed to prevent oxidation...

ISBN: 978-6-1326-1140-6
Издательство: Книга по требованию
Дата выхода: июль 2011

High Quality Content by WIKIPEDIA articles! Roasting coffee transforms the chemical and physical properties of green coffee beans into roasted coffee products. The roasting process is what produces the characteristic flavor of coffee by causing the green coffee beans to expand and to change in color, taste, smell, and density. Unroasted beans contain similar acids, protein, and caffeine as those that have been roasted, but lack the taste. It takes heat to speed up the Maillard and other chemical reactions that develop and enhance the flavor. As green coffee is more stable than roasted, the roasting process tends to take place close to where it will be consumed. This reduces the time that roasted coffee spends in distribution, helping to...

ISBN: 978-6-1326-1138-3
Издательство: Книга по требованию
Дата выхода: июль 2011

High Quality Content by WIKIPEDIA articles! A coffee percolator is a type of pot used to brew coffee. The name stems from the word "percolate" which means to cause (a solvent) to pass through a permeable substance especially for extracting a soluble constituent. In the case of coffee-brewing the solvent is water, the permeable substance is the coffee grounds, and the soluble constituents are the chemical compounds that give coffee its color, taste, and aroma. There are two basic types of percolator: One which forces boiling water under pressure through the grounds into a separate chamber; and One which continually cycles the boiling brew through the grounds using gravity until the required strength is reached. Coffee percolators once...

ISBN: 978-6-1326-1665-4
Издательство: Книга по требованию
Дата выхода: июль 2011

High Quality Content by WIKIPEDIA articles! Cognac, named after the town of Cognac in France, is the most famous variety of brandy. It is produced in the wine-growing region surrounding the town from which it takes its name, in the French Departements of Charente and Charente-Maritime. According to French Law, to bear the name Cognac, the production methods for the distilled brandy must meet defined legal requirements, ensuring strict conformity with a 300-year old production process. It must be made from at least 90% Ugni Blanc, Folle Blanche or Colombard grapes; of these, Ugni Blanc, known locally as Saint-Emilion, is the most widely-used variety today. It must be distilled twice in copper pot stills and aged at least two years in...

ISBN: 978-6-1327-3421-1
Издательство: Книга по требованию
Дата выхода: июль 2011

High Quality Content by WIKIPEDIA articles! Le cognac est une eau-de-vie fine, produite dans une region delimitee centree autour de Cognac, sur une grande partie des departements de la Charente et de la Charente-Maritime, et en respectant des normes et des regles de production afin de pouvoir obtenir l'appellation cognac. Данное издание не является оригинальным. Книга печатается по технологии принт-он-деманд после получения заказа.

ISBN: 978-6-1339-8125-6
Издательство: Книга по требованию
Дата выхода: июль 2011

High Quality Content by WIKIPEDIA articles! Cointreau is a brand of triple sec liqueur, and is produced in Saint-Barthelemy-d'Anjou, a suburb of Angers, France. Cointreau sources its bitter oranges from all over the world, usually Spain, Brazil and Saint-Raphael, Haiti. In addition to being imbibed as an aperitif, Cointreau is sometimes used as a digestif. Cointreau is considered to be either a premium brand triple sec or a unique category of liqueur. With a 40% alcohol content, Cointreau is strong for triple sec, which usually has an alcohol content of between 15 and 40 percent. Данное издание не является оригинальным. Книга печатается по технологии...

ISBN: 978-6-1325-2311-2
Издательство: Книга по требованию
Дата выхода: июль 2011

High Quality Content by WIKIPEDIA articles! Cold borsch (borshch) or Cold beet soup is a cold variety of borsch — beetroot soup traditional to some Northern European and Slavic countries. Borscht (also borsch, bortsch, borstch, borsh, barszcz, or borshch, Ukrainian: борщ) is a soup of Ukrainian origin that is popular in many Eastern and Central European countries. In most of these countries, it is made with beetroot as the main ingredient, giving it a deep reddish-purple color. Its preparation starts with young beets being chopped and boiled, together with their leaves, when available. After cooling down, the soup is usually mixed with sour cream, soured milk, kefir or yoghurt (depending on regional preferences). Typically, raw...

ISBN: 978-6-1340-3250-6
Издательство: Книга по требованию
Дата выхода: июль 2011

ISBN: 978-5-5095-3135-4

Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Coleslaw, sometimes simply called slaw in some American dialects, is a type of salad consisting primarily of shredded raw cabbage. It may also include shredded carrots. There are many variations of the recipe which include the addition of other ingredients, such as red cabbage, pepper, onion, grated cheese, pineapple, or apple. What distinguishes Coleslaw from cabbage as a condiment is that it is mixed with a mayonnaise. Данное издание не является оригинальным. Книга печатается по технологии принт-он-деманд после получения...

ISBN: 978-6-1337-8396-6
Издательство: Книга по требованию
Дата выхода: июль 2011

ISBN: 978-6-1342-1756-9
Издательство: Книга по требованию
Дата выхода: июль 2011

Colour retention agents are food additives that are added to food to prevent the color from changing. Many of them work by absorbing or binding to oxygen before it can damage food (antioxidants). For example, ascorbic acid (vitamin C) is often added to brightly colored fruits, such as peaches during canning. Данное издание не является оригинальным. Книга печатается по технологии принт-он-деманд после получения заказа.

ISBN: 978-6-1306-9826-3
Издательство: Книга по требованию
Дата выхода: июль 2011