Автор: James R. Millar
Издательство: Gale
Год издания: 2004
isbn: 0-02-865907-4
Количество страниц: 1930
Язык: english
Формат: PDF
The Encyclopedia of Russian History is designed to help dispel the mystery of Russia. It is the first encyclopedia in the English language to comprehend the entirety of Russian history, from ancient Rus to the most recent events in post-Soviet Russia. It is not aimed primarily at specialists in the area but at general readers, students, and scholars who are curious about Russia, have historical events, dates, and persons they wish to explore or papers to write on the widely varying topics and individuals contained herein. Contributors include top scholars in history, Russian studies, military history, economics, social science, literature, philosophy, music, and art history.
Автор: Р. Петелин, Ю. Петелин
Издательство: BHV
Год издания: 1998
Количество страниц: 257
Язык: русский
Формат: PDF
В книге описаны компьютерные программы для музыкального творчества. Рассмотрены проблемы создания музыкальных композиций на основе MIDI - синтезаторов звуковых карт в сочетании с оцифрованным звуком реальных инструментов и голосов певцов. Рассказывается опроцессе обработки звука в домашней студии, сущности звуковых эффектов. Подробно описывается работа по редактированию звука средствами CoolEdit, способы создания оригинальных сэмплов для WT - синтезатора с помощью Vienna SoundFont Studio, сведение MIDI -и WAVE - композиций в Cakewalk Pro Audio 6.0.
Автор: Mary Molt
Издательство: Prentice-Hall
Год издания: 2001
isbn: 0-13-020535-4
Количество страниц: 804
Язык: english
Формат: PDF
The book is designed to provide food professionals with quantity recipes that they can prepare with confidence of quality outcomes. Since the book’s origin, revisions have been made to keep abreast of the changing foodservice industry. In the eleventh edition, new recipes have been added that reflect current food preferences and modern eating styles. Nonmeat pasta, bean, and vegetable entree recipes have been added in this new edition. Besides keeping current with new recipes, a longtime goal of Food For Fifty is to provide basic standardized recipes that can be adapted to produce similar foods as shown in popular magazines, home-size cookbooks, and trade publications. New recipes in this edition support this goal. This edition also includes an expanded section for planning and serving special meals, new temperature guidelines and safe food-handling standards, and updated food production procedures.
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