New PDF release: A thousand years of official Bohemian coinage 929-1929

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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Serve warm or at room temperature, cut into wedges. Variation: To make torta di scarola alla napoletana, prepare the pastry as directed, using olive oil. Trim and chop 3 heads escarole (about 3 pounds) and cook in lightly salted water until tender, 8 to 10 minutes. Drain well, refresh with cold water, and drain again, pressing out excess moisture. Chop finely, then squeeze the escarole dry in a dish towel to rid it of the last bit of moisture. You will have about 3 cups chopped greens. In a large sauté pan, heat 1 ⁄ 4 cup olive oil over low heat.

Serves 8 to 10 55 Savory Pastries cream and simmer gently until well blended. Taste and if the flavor is too strong, add a little more cream. Remove from the heat and reheat before serving. either Prosecco or Franciacorta. You could also pair this antipasto with a ripe, flinty Gavi di Gavi. Look for Villa Sparina, one of the best producers. Torte Salate While the tart is baking, make the anchovy cream: In a small saucepan, combine the olive oil, garlic (if using), and anchovies and warm gently, stirring occasionally, until the anchovies melt into the oil.

To match the slightly hot green pepper, I have suggested strips of roasted poblanos. If, however, your farmers’ market has pimientos de padrón, small, mildly hot green chiles from Galicia, they would be ideal. They can be sautéed in olive oil at the last minute and sprinkled with fleur de sel. Torta di peperoni alla salsa di acciughe For the anchovy cream 1⁄4 cup olive oil Sweet Red Pepper Tart with Anchovy Cream cont’d Strips of roasted poblano or padrón chiles (optional) 3 cloves garlic, chopped (optional) 8 olive oil–packed anchovy fillets, chopped 1⁄ 2 cup heavy cream, or as needed To make the filling, in a bowl, whisk together the pepper purée, tomato paste, milk, eggs, flour, and cheese.

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A thousand years of official Bohemian coinage 929-1929 (reprint 1929) by DR. Viktor Katz

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