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Triju knygu serija „Broliai Djukai“. Pirma knyga. Vos suzinojes apie slapta motinos plana apvesdinti ji ir jo brolius, tarptautines korporacijos Djukas prezidentas Adamas ima dairytis per peti. Galbut ka tik i darba priimta patrauklioji jo padejeja Trisa Dzeims tera statytine, kuri siekia nusitempti zavu vyra prie altoriaus ir uzvaldyti jo turtus? Adamas Djukas nusprendzia isitraukti i zaidima: suvilios naujaja padejeja ir galiausiai pasius ja po velniu. Taip visiems laikams padarys gala absurdiskam motinos pirsliavimui. Taciau tikruju Trisos ketinimu niekas ne nenumano…

Ein Mann verlor seine Geliebte. Und wie kann man sie finden, wenn sie einen Ehemann hat? Der Fall wird von der Agentur von Amur, seinem Fuhrer und der Hauptfigur des Buches Oleg, sowie seiner Kampfhelferin Victoria ubernommen. Sie finden die Dame, aber alles ist nicht so einfach…

…einige andere Merkmale werden sich bemerkbarmachen: drehende Locken, ein besonderes Lacheln, das wie ein Grinsenaussieht, zusammen mit einem trotzigen Blick oder auf besondere Weisean diesem Tag der gelieferten Intonation der Rede.Manche Madchen beginnen furchtbar nervos nebeneinem Typen, der sie mag. Oft zeichnet sich dies durch eineheruntergekommene Sprache, Stottern oder eine eilige Art zu redenaus…

The ultimate pizza, pasta, bread and Italian recipe book from one of world’s leading chefs and co-owner of Union Jacks with Jamie Oliver.Chris Bianco’s ‘perfect pizza’ has won him awards and accolades from fellow chefs, food critics and millions of customers since he first opened his diminutive Pizzeria Bianco in Phoenix, Arizona. Chris’ skill and inspired cooking has made him the pizza expert that other chefs turn to, including Jamie, who joined forces with him to revolutionise British pizza with their Union Jacks restaurant.In his much-anticipated first cookbook, Chris finally reveals the secrets behind his phenomenal Italian food. Chris guides you through the alchemy and history of flatbreads and pizzas, pasta and bread doughs. He explains the magic trio of flour, water and tomatoes, the science of leavening and bringing your food together with ‘fire and smoke’ – or the simple domestic oven and hob.Chris’ infectious approach combines cheffy knowledge with down-to-earth accessible recipes; after all, Chris explains, pizza is only ‘posh cheese on toast’, to deliver a cookbook that is both insightful and doable.Including all-time-favourite pizzas such as Margherita and Wise Guy, pasta including pappardelle and gnocci, and foccacia and country breads, this stunning book also includes over 60 simple Italian-inspired recipes.Recipes include: antipasti such as Roasted Dates with Fontina & Prosciutto; salads and sides including Watermelon, Fennel & Parsley Salad and Panzanella; pastas including Tagliatelle with Lemon and Spinach & Ricotta Crespelle; mains such as Slow-Roasted Lamb and Pappa a Pomodoro; desserts such as Rhubarb & Ricotta Pudding and Seasonal Fruit Crostata.With beautiful food photography by David Loftus, Chris’ distinctive first book will inspire novice Italian food lovers as well as more confident cooks looking to learn from the best.