High Quality Content by WIKIPEDIA articles! Burgundy wine is wine made in the Burgundy region in eastern France, in the valleys and slopes west of the Saone River, a tributary of the Rhone. The most famous wines produced here - those commonly referred to as "Burgundies" - are red wines made from Pinot Noir grapes or white wines made from Chardonnay grapes. Red and white wines are also made from other grape varieties, such as Gamay and Aligote respectively. Small amounts of rose and sparkling wine are also produced in the region. Chardonnay-dominated Chablis and Gamay-dominated Beaujolais are formally part of Burgundy wine region, but wines from those subregions are usually referred to by their own names rather than as "Burgundy wines"....

ISBN: 978-6-1338-1330-4
Издательство: Книга по требованию
Дата выхода: июль 2011

High Quality Content by WIKIPEDIA articles! High Quality Content by WIKIPEDIA articles! Burkinabe cuisine, that is, the cuisine of Burkina Faso, is typical of west Africa, and is based around staple foods of sorghum, millet, rice, maize, peanuts, potatoes, beans, yams and okra. Grilled meat is common, particularly mutton, goat, beef and fish. Fufu, (variants of the name include foofoo, foufou, foutou), is a staple food of West and Central Africa. It is a thick paste of potatoes usually made by boiling starchy root vegetables in water and pounding with a mortar and pestle until the desired consistency is reached. In the French-speaking regions of Cameroon, fufu is sometimes called couscous (couscous de Cameroun), not to be confused with...

ISBN: 978-6-1312-1417-2
Издательство: Книга по требованию
Дата выхода: июль 2011

High Quality Content by WIKIPEDIA articles! Burrata is a fresh Italian cheese, made from mozzarella and cream. The outer shell is solid mozzarella while the inside contains both mozzarella and cream, giving it an unusual, soft texture. It is usually served fresh, at room temperature. The name "burrata" means "buttered" in Italian. Данное издание не является оригинальным. Книга печатается по технологии принт-он-деманд после получения заказа.

ISBN: 978-6-1326-1491-9
Издательство: Книга по требованию
Дата выхода: июль 2011

High Quality Content by WIKIPEDIA articles! A burrito, or taco de harina, is a type of Mexican food. It consists of a flour tortilla wrapped or folded around a filling. The flour tortilla is usually lightly grilled or steamed, to soften it and make it more pliable. In Mexico, refried beans, Mexican rice, or meat are usually the only fillings and the tortilla is smaller in size. In the United States, however, fillings generally include a combination of ingredients such as Mexican rice, beans, lettuce, salsa, meat, avocado, cheese, and sour cream, and the size varies, with some burritos considerably larger than their Mexican counterparts. The word burrito means "little donkey" in Spanish, coming from burro, which means "donkey". The name...

ISBN: 978-6-1339-6014-5
Издательство: Книга по требованию
Дата выхода: июль 2011

The term bush tomato refers to the fruit or entire plants of certain nightshade (Solanum) species native to the more arid parts of Australia. While they are quite closely related to tomatoes (Solanum lycopersicum), they might be even closer relatives of the eggplant (S. melongena), which they resemble in many details. There are 94 (mostly perennial) natives and 31 (mostly annual) introduced species in Australia. Данное издание не является оригинальным. Книга печатается по технологии принт-он-деманд после получения заказа.

ISBN: 978-6-1307-0126-0
Издательство: Книга по требованию
Дата выхода: июль 2011

High Quality Content by WIKIPEDIA articles! Bush bread, or seedcakes, refers to the bread made by Australian Aborigines for many thousands of years. The bread was high in protein and carbohydrate, and helped form part of a balanced traditional diet. With the arrival of Europeans and pre-milled white flour, this bread-making process all but disappeared. The tradition of cooking bread in hot coals continues today. Bread-making was a woman's task. It was generally carried out by several women at once, due to its labour-intensive nature. It involved collecting seasonal grains, legumes, roots or nuts, and preparing these into flour and then dough, or directly into a dough. Данное издание не является...

ISBN: 978-6-1316-2459-9
Издательство: Книга по требованию
Дата выхода: июль 2011

Bushfood (also called bush tucker) refers to any food native to Australia and used as sustenance by the original inhabitants, the Australian Aborigines, although it is sometimes used with the specific connotation of "food found in the Outback while living on the land". It includes both animal and plant foods native to Australia. Examples of Australian native animal foods (meats) include kangaroo, emu and crocodile. In particular, kangaroo is quite common and can be found in many normal supermarkets at prices comparable to beef. Other animals, for example goanna and witchetty grubs, were eaten by Aboriginal Australians and thus qualify as bushfood in every sense of the word. Fish and shellfish are culinary features of the Australian...

ISBN: 978-6-1306-1746-2
Издательство: Книга по требованию
Дата выхода: июль 2011

Buttermilk refers to a number of dairy drinks. Originally, buttermilk was the liquid left behind after churning butter out of cream. It also refers to a range of fermented milk drinks, common in warm climates where fresh milk would otherwise sour quickly. It is also popular in Scandinavia, despite the cold climate. Whether traditional or cultured, the tartness of buttermilk is due to the presence of acid in the milk. The increased acidity is primarily due to lactic acid, a byproduct naturally produced by lactic acid bacteria while fermenting lactose, the primary sugar found in milk. As lactic acid is produced by the bacteria, the pH of the milk decreases and casein, the primary protein in milk, precipitates causing the curdling or...

ISBN: 978-6-1306-5844-1
Издательство: Книга по требованию
Дата выхода: июль 2011

High Quality Content by WIKIPEDIA articles! Butternut squash (Cucurbita moschata), also known in Australia and New Zealand as Butternut pumpkin, is a type of winter squash. It has a sweet, nutty taste that is similar to pumpkin. It has yellow skin and orange fleshy pulp. When ripe, it turns increasingly deep orange, and becomes sweeter and richer. It grows on a vine. The most popular variety, the Waltham Butternut, originated in Stow, Massachusetts, on what is now the Butternut Farm Golf Club. Данное издание не является оригинальным. Книга печатается по технологии принт-он-деманд после получения заказа.

ISBN: 978-6-1317-5467-8
Издательство: Книга по требованию
Дата выхода: июль 2011

High Quality Content by WIKIPEDIA articles! A butter cake is a cake in which one of the main ingredients is butter. Butter cakes consist of taking the most basic of ingredients butter, sugar, eggs, flour, and a leavening agent and transforming them into a baked good. These cakes are considered one of the quintessential cakes in American baking. They find their origins in the English pound cake, which traditionally used equal parts of butter, flour, sugar, and eggs to produce a heavy, rich cake. Данное издание не является оригинальным. Книга печатается по технологии принт-он-деманд после получения заказа.

ISBN: 978-6-1339-0385-2
Издательство: Книга по требованию
Дата выхода: июль 2011

Butterfly gardening is a growing school of gardening, specifically wildlife gardening, that is aimed at creating an environment that attracts butterflies, as well as certain moths, such as those in the Hemaris genus. Butterfly gardening is often aimed at inviting those butterflies and moths to lay eggs as well. Because some plants are not fed upon by adult butterflies, the caterpillar host should also be planted for a bigger population of butterflies. Butterflies typically feed on the nectar of flowers, and there are hundreds of such plants that may be planted to attract them, depending on the location, time of year, and other factors. In addition to the planting of flowers that feed butterflies, other means of attracting them include...

ISBN: 978-6-1306-6640-8
Издательство: Книга по требованию
Дата выхода: июль 2011

Butterscotch is a type of confectionery whose primary ingredients are brown sugar and butter. Other ingredients such as corn syrup, cream, vanilla, and salt are typically part of the recipe also. The ingredients for butterscotch are similar to toffee; the major difference is that the sugar is boiled to the soft crack stage for butterscotch and the hard crack stage for toffee. Butterscotch sauce is often made into a syrup, which is used as a topping for ice cream (particularly sundaes). The term butterscotch is also often used, such as in the names of recipes, for the flavours brown sugar and butter together where the actual confection butterscotch is not involved, e.g. butterscotch pudding. Данное издание не...

ISBN: 978-6-1306-5350-7
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. A butter tart is a type of pastry best known as a Canadian treat. It should not be confused with butter pie (a savoury pie from the Preston area of Lancashire, England) or with bread and butter pudding. The English Canadian tart consists of butter, sugar, and eggs in a pastry shell, similar to the base of the U. S. pecan pie without the nut topping. It is also similar to the French-Canadian sugar pie. Additional ingredients can include currants, raisins, pecans, walnuts, coconut, dates, butterscotch, chocolate chips, or peanut butter.. However, most purists decry such adulterants as unacceptable deviations from...

ISBN: 978-6-1328-5629-6
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. In common usage, a butter knife may refer to any table knife designed with a dull edge and rounded point; formal flatware patterns make a distinction between such a place knife and a butter knife. In this usage, a butter knife is a sharp-pointed, dull edged knife, often with a sabre shape, used only to serve out pats of butter from a central butter dish to individual diners' plates. Master butter knives are not used to spread the butter onto bread: this would contaminate the butter remaining in the butter dish when the next pat of butter was served. Rather, diners at the breakfast, the luncheon, and the informal...

ISBN: 978-6-1328-5920-4
Издательство: Книга по требованию
Дата выхода: июль 2011

High Quality Content by WIKIPEDIA articles! Le Byrrh est un vin d'aperitif catalan cree a Thuir en 1886. Les freres Pallade et Simon Violet, drapiers ambulants, decident de profiter de la fievre vinicole que connait la region pour elaborer un vin aperitif aromatise au quinquina. Ils melangent des vins secs, des mistelles et obtiennent un produit si tonique et revigorant que, lors de son lancement, il est considere comme un medicament et n'est vendu qu'en pharmacie. Beneficiant de cette reputation de « boisson hygienique », le Byrrh connait un vif succes commercial au debut du XXe siecle et atteint dans les annees 1930, malgre un nom compliquant les exportations (Byrrh evoque inevitablement la biere pour les anglophones et les...

ISBN: 978-6-1328-1515-6
Издательство: Книга по требованию
Дата выхода: июль 2011

The C-Ration, or Type C ration, was an individual canned, pre-cooked or prepared wet ration intended to be issued to U.S. military land forces when fresh food (A-ration) or packaged unprepared food (B-Ration) prepared in mess halls or field kitchens was impractical or not available and when a survival ration (K-ration or D-ration) was insufficient. Development began in 1938, with the first rations being field tested in 1940 and wide scale adoption following soon after. Following World War II, cost concerns later caused the C-ration to be standardized for field issue regardless of environmental suitability or weight limitations. The C ration was replaced in 1958 with the Meal Combat Individual (MCI). Although officially a new ration the...

ISBN: 978-6-1306-7388-8
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. Dans le langage courant, un cepage est un plant de vigne caracterise par la forme de ses feuilles et de ses grappes. Au niveau botanique, c'est un cultivar, c'est-a-dire une variete de population composee d'individus genetiquement differents mais qui presentent des caracteristiques proches, plutot qu'une variete de vigne au sens botanique. Le cepage ne peut etre multiplie que par voie vegetative (bouture, marcottage ou greffe). Данное издание не является оригинальным. Книга печатается по технологии принт-он-деманд после...

ISBN: 978-6-1328-9226-3
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. Cepages par pays. Cepage, Viticulture en Algerie, Viticulture en Tunisie, Viticulture en Afrique du Sud, Viticulture en Namibie, Viticulture au Canada, Viticulture aux Etats-Unis, Viticulture au Mexique, Viticulture en Argentine, Viticulture au Chili, Viticulture au Bresil. Данное издание не является оригинальным. Книга печатается по технологии принт-он-деманд после получения заказа.

ISBN: 978-6-1328-9276-8
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. Le cabecou est une appellation de fromage au lait cru de chevre originaire des regions du Quercy, du Rouergue, de Haute-Auvergne et du Perigord Des cabecous ont recu une AOC sous le nom de : Rocamadour. Ils ont aussi recu un Label rouge sous le nom de Cabecou d'Autan. Il s'agit d'un petit fromage rond, de 4 a 5 centimetres de diametre sur 1,5 centimetre d'epaisseur, a pate fraiche non pressee, non cuite, tendre et cremeuse et a croute naturelle et fine. Sa masse ne depasse pas 40 grammes et il contient 45 % de matiere grasse. Son gout est legerement lactique avec un parfum de noisette. Le temps d'affinage varie...

ISBN: 978-6-1342-3732-1
Издательство: Книга по требованию
Дата выхода: июль 2011

High Quality Content by WIKIPEDIA articles! The Cabot Creamery Cooperative is an American dairy marketing cooperative started in 1919 by farmers in Cabot, Vermont. Northeastern U.S. farming cooperative Agri-Mark owns the brand. The original plant had an investment of $3,700 in total, which was paid by 94 farmers in proportion to the number of cattle which each owned. The cooperative started out making butter with the excess milk produced, and began shipping its products south. In 1930 they started making cheese. By 1960, the cooperative had 600 member farmers. In 1992, the cooperative merged under the Agri-Mark brand, another large New England farmers' cooperative. Данное издание не является...

ISBN: 978-6-1326-0844-4
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. Le cacao (du nahuatl cacahuatl qui designe les feves du cacaoyer) est la poudre obtenue apres torrefaction et broyage de l'amande des feves de cacao fermentees produites par le cacaoyer. Cette operation permet egalement d'extraire la graisse que l'on appelle beurre de cacao. 95% de la production mondiale de cacao provient d'une agriculture familiale paysanne vivant de un a trois hectares de plantation de cacaotier. Данное издание не является оригинальным. Книга печатается по технологии принт-он-деманд после получения...

ISBN: 978-6-1337-3483-8
Издательство: Книга по требованию
Дата выхода: июль 2011

The effect of variety, ripening stage and plantation region on the chemical and technological properties of yellow-orange and red cactus pear (prickly pear) fruits were studied. Some chemical and technological properties of cactus pulps were evaluated during frozen storage for 12 months. In this study, some products were processed from cactus pear and then evaluated. The prcessed juice had good keeping quality during storage for 6 months either at room or fridge temperature. A prickly pear sheets from the yellow-orange pulp were prepared with diffferent ratios of sugar. The prepared sheets with 2 and 3% sugar were the best organoliptically. Cactus corn or rice-based extrudates were prepared using different ratios of concentrated...

ISBN: 978-3-6391-3574-9
Издательство: Книга по требованию
Дата выхода: июль 2011

Cadbury plc (LSE: CBRY, NYSE: CBY) is an English confectionery and beverage company with its headquarters in, Uxbridge, London, United Kingdom, and is the world's second largest confectionery manufacturer, after Mars/Wrigley.The firm was known as "Cadbury Schweppes plc" from 1969 until its demerging in May 2008, separating its global confectionery business from its US beverage unit, which has been renamed Dr Pepper Snapple Group Inc. The company is listed on the London Stock Exchange and is a constituent of the FTSE 100 Index. It is headquartered in Mayfair, City of Westminster, Greater London. Данное издание не является оригинальным. Книга печатается по технологии...

ISBN: 978-6-1306-5888-5
Издательство: Книга по требованию
Дата выхода: июль 2011

A Cadbury Creme Egg is a brand of chocolate manufactured to look like an egg inside and out. The product consists of a thick milk chocolate shell, housing a white and yellow filling made from egg, cream, sugars and other additives. Creme Eggs are the best-selling confectionery item between New Year's Day and Easter in the UK, with annual sales in excess of 200 million items and a brand value of approximately 45 million. They are produced by Cadbury UK in the United Kingdom, and under licence by The Hershey Company in the United States. The eggs are manufactured at the Bournville factory in Birmingham at the rate of 1.5 million per day, and also at other Cadbury factories in countries such as New Zealand. While filled eggs were first...

ISBN: 978-6-1308-3673-3
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. Cafe de Paris sauce is a complex butter-based sauce served with grilled meats. When it is served with a beef rib or sirloin steak, the resulting dish is known as entrecote Cafe de Paris. The sauce was first popularised in the 1940s by the Cafe de Paris restaurant in Geneva, then owned by Arthur-Francois (Freddy) Dumont, and entrecote Cafe de Paris remains the restaurant's speciality. Данное издание не является оригинальным. Книга печатается по технологии принт-он-деманд после получения заказа.

ISBN: 978-6-1337-0045-1
Издательство: Книга по требованию
Дата выхода: июль 2011