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Arkaim books / Culinary books catalogue / The series\' books
List of Series
Cocktails
Cocktails
PAGES: 1
Classical Cocktails
Classical Cocktails
29.04.2005
 
In this book there are the most famous classical cocktails recipes. The recipes are composed on the basis of widely-distributed alcoholic drinks. The book tells us about preparation methods, necessary instruments and different sorts of glasses. This information is useful as for begginers, as for experienced barmen.
Cocktails for Children
Cocktails for Children
04.07.2006
Novelty!
The book “Cocktails for Children” is the remarkable present for all parents, who want to gladden their children with tasty and funny decorated cocktails. There are 100 best cocktail recipes for every taste: with juices, fruits, ice-cream, soda water and chocolate.

With this book the preparation of each cocktail becomes easy even for a new barman.

Fruit Cocktails
Fruit Cocktails
29.04.2005
 
If you like to organise parties with cocktails, this book is for you! There are the recipes of the most famous fruit cocktails, as non-alcohoilc, as on the basis of alcohoic drinks.

The book tells you about preparation methods, the necesary instruments and the sorts of glasses. This information will be useful as for experienced barmen, as for begginners.

Party Cocktails
Party Cocktails
01.11.2004
 
Legend Cocktails is a book for those who wish to host a cocktail party at home.

It contains advise on the type and number of glasses, ice requirements, selected nibblies and, of course, which cocktails to make. This book makes an ideal gift for amateur cocktail bartenders and cocktail enthusiasts alike.

Gone art the out-of-date cocktails and those made with obscure spirits. In their place I have selected all the party favourites and latest drinks, along with their popular names.

A vast selection of today’s favourite cocktails can be made from a basic list of alcohol and ingredients — this book will show you how!

Read the advice, then have a party — you won’t be disappointed.

PAGES: 1
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Well baked pie should be well whisked. It should have a characteristic consistence and correspond to such qualitative parameters: at biscuit — small pores, elastic structure, golden-yellow color with a brown shade; at sand — consistence slightly crumbled and breaking up at mechanical influence, yellow or light brown color; at puff — thin lamination, color — from light-cream up to brown; at baked pastry — an elastic-elastic consistence.
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