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02.10.2007.

Judy Kuriansky - The Complete Idiot's Guide to Tantric Sex

The Complete Idiot's Guide to Tantric Sex
"Youre about to embark on a wonderful journey! Would you like to feel more intense
excitement than ever before? Experience more love for yourself and others than you
ever imagined possible? Have the best sex evertruly, because its not just sex; its
much more?
If you answered yes, get ready to be transformed, to feel freer, and more enthusiastic
about yourself and your life. I can make these promises to you because I know its pos-
sible and because I have seen inspiring transformations happen to men and women of
all ages, young and old, when embarking on the exciting journey you can make in this
book."
rapidshare.com/files/59799521/Complete_Idiot_s_Guide_to_Tantric_Sex.pdf (7.54MB)

02.10.2007.

Anne Hooper - Great Sex Tips

"Heighten passion and enhance lovemaking skills with Anne Hooper's adventurous guide to erotic tricks and techniques.
Guaranteed to tantalize, the tips cover the full spectrum of sexual experience, from saucy seduction to spine-tingling foreplay and fantasy.
Fun and sassy, with vivid color photos of the techniques in action, Great Sex Tips will encourage you to expand your sexual repertoire and become a bold,  provocative, and imaginative lover."


rapidshare.com/files/59749208/Anne_Hooper_Great_Sex_Tips.pdf (29.2MB)

02.10.2007.

Đorđe Balašević

Tri posleratna druga
"Mnogi ovaj roman cuvaju kao najvecu dragocenost i zalogu za buducnost. Nesto, poput svedocanstva o proslosti... Da nas uvek seca...Roman koji nam Djordja Balasevica predstavlja kao pisca. Mozemo reci da mu je prva knjiga uspesna onoliko koliko su uspesne i njegove pesme. Napisan je istim jezikom, britkim humorom i sarkazmom bez pateticnosti i pesimizma upravo onako kako smo navikli da nam se Balasevic obraca..."
Miris svile
"Zbirka pesama Djordja Balasevica sa licnim komentarima."
I život ide dalje
Knjiga novinskih komentara

Sve tri knjige mogu se downloadovati na linku ispod.

rapidshare.com/files/59744327/Balasevic.rar (0.99MB)

02.10.2007.

Đorđe Balašević

"Bio je to još jedan od onih dana kad ti baš ne ide... No, da njih nije, kad bi se i setio da postoje
i dobri dani?
Pretpostavljam da sam tako primetio i izvesni Prljavi Vetar koji me je presreo ispred Glavne
Pošte? Na tom uglu vetrovi se ionako okupljaju  redovno, kao besposleni dripci pred seoskom
samoposlugom, i da je to bio jedan, recimo, severac, jugozapadni, kpsava, povetarac, ili bilo koji drugi
zaduvani lik iz meteoroloških izveštaja, verovatno ga ne bih ni pogledao...
Ali ovaj je bio prljav, prljav i sav nikakav, a ja definitivno imam falinku da takve u društvu
zapazim pre nego One Druge...
I mislim da bi se propisno obrukao da je morao da dune u spirometar..."
rapidshare.com/files/59706253/Djordje_Balasevic_knjige-Jedan_od_onih_zivota.pdf (1.8MB)

02.10.2007.

Arthur C. Clark - Kronika čuda i misterija

"Prošlo je gotovo deset godina otkako smo John Farley, Simon Welfare i ja počeli sakupljati vrlo  šarolike podatke od kojih je s vremenom nastalo trinaest epizoda serije Misterije svijeta Arthura C. Clarka, i nastavak, Svijet zagonetnih sila. U oba slučaja, namjera nam je bila da privučemo i zabavimo gledaoce, predstavljajući neobjašnjive pojave i predmete, te zanimljivosti svake vrste koje su se i nama činile interesantnim. Nismo imali nikakvih naročitih predrasuda niti smo se držali neke zacrtane linije, ali smo odlučili da budemo pošteni prema gledaocima. Nećemo ih varati izmišljajući  lažne misterije ili krijući objašnjenje kad ono zapravo postoji - kao što se to radi u nekim drugim televizijskim emisijama čije naslove ne smijemo spominjati."
rapidshare.com/files/59704363/Arthur_C._Clarke_-_Kronika_cuda_i_misterija.pdf (69.5MB)

02.10.2007.

Ethnic Cookbooks - Australian

Cooking the Australian Way
"Austrian cuisine typifies the saying that ivariety is the spice of life.î Throughout Austrian history, different groups of people settled in the country, and each group brought its own customs and cuisine. As the various groups mixed, they helped shape Austrian culture. In ancient times, Celts and Romans settled in Austria, and the country became part of the Roman Empire. Later, various Germanic groups and Magyars (Hungarians) settled there. Austria had various rulers until the tenth century A.D., when the Babenberg family gained control. The Babenbergs ruled for two hundred years, and Vienna became an important trading center during their reign. Crusaders (Christian soldiers who fought to win Palestine from the Muslims during the eleventh, twelfth, and thirteenth centuries) stopped in Vienna on their way home from the Middle East. They brought sugarcane, muscat, and spices such as pepper, ginger, cinnamon, cloves, and nutmeg, which Austrians incorporated into their foods."
rapidshare.com/files/59607428/Cooking.the.Austrian.Way.eBook-EEn.pdf (5.98MB)

02.10.2007.

Ethnic Cookbooks - Turkish

Cooking the Turkish Way
"If you were to travel through Turkey, sampling food along the way, you would be savoring a unique and rich cuisine that has beenranked among some of the best cooking in the world. And youwould be tasting a bit of Turkish history. Along the coast of theAegean Sea, for example, olives and seafoodófoods commonly associated with Greek cuisineóare popular. Around 900  B.C., Greeks inhabited this coast, where they established the settlementsof Ephesus, Miletus, and Troy. The newcomers brought along the traditions of their homeland, including favorite recipes. Head eastward along the Mediterranean Sea and food begins to take on the flavors of the Middle East. Dishes such as kebabs (chunks of lamb, beef, or chicken roasted on skewers), hummus(pureed
chickpeas, sesame paste, and garlic dip), kisir (small patties made from bulgur, parsley, and spicy tomato paste), and muhammara (a spicy red pepper and nut spread) become more prominent. During the time of the Turkish Ottoman Empire (1453n1909), Turks ruled all or parts of modern-day Middle Eastern countries such as Iraq, Syria, Saudi Arabia, and Egypt. They also ruled parts of many other countries, such as Russia and Hungary."
rapidshare.com/files/59610599/Cooking.The.Turkish.Way.eBook-EEn.pdf
(6.16MB)

02.10.2007.

Ethnic Cookbooks - Indonesian

Cooking the Indonesian Way
"Indonesia, a series of islands that lie in the path of countless ancient trade routes, has long reaped the rewards of its location. Over the centuries, traders from distant lands brought new reli­gions, traditions, and recipes to the islands. The first inhabitants of Indonesia came from the Southeast Asian mainland in 2000 B.C. These people, called the Malay, introduced rice and stir-frying, a method of cooking vegetables and meats in a bowl-shaped pan called a wok. Hundreds of years later, missionaries and merchants from India traveled to the islands of Java and Sumatra. They brought Hinduism and Buddhism along with the curry cooking tradition and turmeric, a favorite East Indian spice. Arab traders, who introduced the reli­gion of Islam to the islands, also brought recipes for kabobs and mutton (sheep) dishes. The Europeans, mainly the Portuguese and the Dutch, contributed vegetables such as carrots and tomatoes. In return, traders took spices native to Indonesia, such as nutmeg, pep­per, mace, and cloves, back to their own countries."
rapidshare.com/files/59609970/Cooking.The.indonesian.Way.eBook-EEn.pdf
(5.49MB)


02.10.2007.

Ethnic Cookbooks - Brasilian

Cooking the Brasilian Way
"The South American country of Brazil is famous for its lively Carnaval celebrations and for the infectious beat of the samba, a bouncy Brazilian music and dance style that has African roots. The land itself is filled with natural beauty, from the glistening miles of sandy beaches to the green depths of the rain forests of the Amazon Basin, the region bordering the Amazon River. The people of Brazil are a varied and vibrant blend of indigenous (native), European, African, and immigrant heritages. This remarkable diversity gives Brazil another great treasureóits tantalizing cuisine, which is flavored with fiery spices and tropical ingredients. The first Brazilians used the landís native ingredients, such as black beans, squash, and the root vegetable manioc (cassava), to create hearty and nutritious dishes. European settlers brought their own tastes to the countryís
kitchens, introducing rice entrEes and sugary desserts. African slaves later contributed coconut milk, palm oil, and hot peppersóingredi-ents in the popular dish xinxim, a rich chicken and peanut stew. In modern Brazil, cooks continue to draw on these varied influences to serve up a delicious cuisine that is uniquely Brazilian."
rapidshare.com/files/59608909/Cooking.The.Brazilian.Way.eBook-EEn.pdf (5.42MB)


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