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A basket of pan de muerto. Pan de muerto (Spanish for 'bread of the dead') is a type of pan dulce traditionally baked in Mexico and the Mexican diaspora during the weeks leading up to the Día de Muertos, which is celebrated from November 1 to November 2. [1]
The official position taken by the Wikimedia Foundation is that "faithful reproductions of two-dimensional public domain works of art are public domain".This photographic reproduction is therefore also considered to be in the public domain in the United States.
Tonight We Improvise (Italian: Questa sera si recita a soggetto [ˈkwesta ˈseːra si ˈrɛːtʃita a ssodˈdʒɛtto]) is a play by Luigi Pirandello. [1] Like his plays Six Characters in Search of an Author and Each In His Own Way, it forms part of his "trilogy of the theatre in the theatre."
First page of J.S. Bach's Partita for Violin No. 3. Partita (also partie, partia, parthia, or parthie [1]) was originally the name for a single-instrumental piece of music (16th and 17th centuries), but Johann Kuhnau (Thomaskantor until 1722), his student Christoph Graupner, and Johann Sebastian Bach used it for collections of musical pieces, as a synonym for suite.
Asier del Horno Cosgaya (born 19 January 1981) is a retired Spanish footballer who primarily played in the left back position. He initially gained prominence during his stint with Athletic Bilbao , where he featured in 126 official matches over a span of five years and netted 17 goals. [ 1 ]
La Carretera (The Road) is a studio album by Julio Iglesias.It was released in 1995. It was nominated for Pop Album of the Year at the Lo Nuestro Awards of 1996. [1] ...
Pan de queso is one of the breads (along with pandebono and buñuelos) that is made with fermented cassava starch. Fermented starch allows biscuits to become light and voluminous. [4] A similar food is prepared in Brazil, known as pão de queijo. [2] Pão de queijo is common in the southeast of Brazil, especially the Minas Gerais region. [5]
A chef de partie, station chef or line cook [1] is a chef in charge of a particular area of production in a restaurant. In large kitchens, each chef de partie might have several cooks or assistants. In most kitchens, however, the chef de partie is the only worker in that department.