F/A 18 Hornet by Lindsay Peacock

F/A 18 Hornet by Lindsay Peacock

By Lindsay Peacock

F/A 18 Hornet [Osprey wrestle plane sequence 002] КНИГИ ;ВОЕННАЯ ИСТОРИЯ Название: F/A 18 HornetАвтор: Lindsay Peacock Серия: Osprey strive against airplane SeriesИздательство: Osprey Publishing Ltd ISBN: 0-85045-707-6 Год издания: 1986 Страниц:50 Формат: PDF в rarЯзык: английский Размер: 45.33 Мб Для сайта: Мир книгF/A-18 Hornet - палубный истребитель-штурмовик, разрабатывающийся в 70-е годы для замены F-4 Phantom, способный исполнять как задачи ПВО морских соединений, так и наносить удары по наземным и морским целям. Книга содержит много фотографий и цветных рисунков ifolder.ru.com zero 1 2 three four five

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It is about mustard itself, its many varieties and preparations, its history and early uses, the folklore that attributes specific powers to it, and the many ways it functions in the kitchen. Still, when we cook with mustard, we must choose from among the hundreds that line our market shelves. I’m happy to share the ones that I prefer. My favorite brand of mustard is a sassy little Dijon from the French company PIC, imported exclusively by a store in Berkeley, California, Kermit Lynch Wine Merchant, which also imports some of Italy’s finest olive oils and great French and Italian wines.

In restaurants in cities like Berkeley, San Francisco, Boston, Chicago, and New York, however, you would receive a more fashionable mixture, probably a Dijon, but possibly a house-made specialty mustard. In delicatessens, your options might be limited to American brown mustard, a mildly spicy mustard that is less tart than ballpark mustard. In Chinese restaurants throughout North America, a small bowl of very hot mustard, a simple mix of water and hot mustard flour, would be set on your table. In Germany, the mixture might be coarse or smooth, but in either case it would probably be brown rather than yellow, somewhat sweet, and fairly hot.

In America’s heartland and in diners nearly everywhere, you would receive a plastic squeeze bottle of the bright yellow sauce. In restaurants in cities like Berkeley, San Francisco, Boston, Chicago, and New York, however, you would receive a more fashionable mixture, probably a Dijon, but possibly a house-made specialty mustard. In delicatessens, your options might be limited to American brown mustard, a mildly spicy mustard that is less tart than ballpark mustard. In Chinese restaurants throughout North America, a small bowl of very hot mustard, a simple mix of water and hot mustard flour, would be set on your table.

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