Найти книгу: "Ginger Baker - Hellraiser"

Peter 'Ginger' Baker is a legend. A pioneering drummer who transcends genre, he's done much to popularise world music with his fierce passion for the rhythms of Africa. He is that rare thing – both critically acclaimed and globally successful. He has also lived a life more rock'n'roll than most.Ginger tells his story for the first time. It's often harrowing but outrageously honest as he journey's from war-torn south London to his adopted home in South Africa's beautiful Western Cape – where he has his own polo club. Along the way he tells of his life-long love of jazz, how he discovered the drums, life on the road and reveals the heroin use that should have killed him. He talks candidly of his three marriages, his induction into the Rock and Roll Hall of Fame with Cream in 1993, their 2005 reunion and his own plans for the future.

Эта книжка для детей, которые говорят по-русски, но хотят узнать английский, и для тех, кто живёт в англоязычных странах, но мечтает говорить по-русски. Для их пап и мам, бабушек и дедушек. И старшеклассники, и студенты, и взрослые люди – все, кто хочет обновить свой иностранный язык, могут сделать это, прочитав нашу славную двуязычную книгу. В добрый путь с Рыжиком-мореплавателем, друзья! В путь, который проложили сказки Пушкина и Киплинга, Марка Твена и Льва Толстого!

Water is the major contributor to the eating and keeping qualities and structure of baked products. Its management and control during preparation, processing, baking, cooling and storage is essential for the optimisation of product quality. This successful and highly practical volume describes in detail the role and control of water in the formation of cake batters, bread, pastry and biscuit doughs, their subsequent processing and the baked product. Now in a fully revised and updated second edition, the book has been expanded and developed through the inclusion of new information and references related to the formation and processing of batters and dough into baked products. The new edition includes a selection of case studies based on practical experience in the manufacture and optimisation of baked products. Each case study, illustrated as appropriate, considers the various roles that water may play in different manufacturing contexts. The book is aimed at food scientists and technologists in bakery companies; ingredient suppliers; flour millers; researchers and students in academic food science departments.

Культовая кондитерская Hummingbird bakery впервые открылась в Лондоне в 2004 году и завоевала сердца британцев своей простой, понятной, с американским характером выпечкой. Многие вдохновились и стали печь дома, стараясь повторить шедевры кондитерской. Перед вами книга – сборник рецептов, вобравший в себя лучшее, что имеется в этом сладком доме. Оригинальные рецепты, которые с легкостью можно повторить дома и для этого вовсе не обязательно ехать в Лондон.