Download A thousand years of official Bohemian coinage 929-1929 by DR. Viktor Katz PDF

By DR. Viktor Katz

Небольшое эссе на английском, в котором делается краткий обзор тысячелетней истории чеканки монеты в Богемии и Моравии (Чехия).

Очень толково написано, в конце - три фототаблицы с монетами и значки минцмейстеров и монетных дворов.

СТолько скачал отсюда литературы по нумизматике, что совестно было. Теперь вот наконец свое выставляю.

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Extra info for A thousand years of official Bohemian coinage 929-1929 (reprint 1929)

Sample text

They want to feel liberated from such routine or responsibility. They want to be extemporaneous at all costs. Shop, make a meal, eat it, and that’s all there is to it. If you are not in the mood to make supper and will settle cheerfully for a bowl of cold cereal, who is to know or care? Meal planning does not have to be complex, rigid, and routine. It is usually as simple as making a bit more of something so that you have interesting options for a second meal the next night or even a few days later.

What is most important to me is how the fish, duck, or pork is to be seasoned and sauced. Sometimes I don’t get home in time to marinate the meat or fish long enough for an intense flavor infusion. That’s when a good premade sauce is invaluable to provide maximum flavor with minimum effort. Some sauces are meant to act as condiments and are served on the side. Some can be thinned with oil and lemon juice or vinegar to make wonderful vinaigrettes for salads. Others can be heated and thinned with wine or stock to make a pan sauce to spoon over cooked food.

Either you may have to learn to live with a little waste, or you will have to become very creative in sauce preparation. Bunches are just one quandary. What if I am in the mood for roast chicken or meat loaf or, heaven forbid, a rib roast or leg of lamb? Do I have to suppress gratification? Must I ignore my inner cravings and only serve such items when I have company? Should I call around to rustle up a dinner guest to share the meal? Or do I make the chicken or roast anyway and hope I can eat the leftovers and not get sick of them?

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