Ofertas gastronómicas y sistemas de aprovisionamiento

A young girl explains how she and her diverse group of friends are all different from each other. In this first-person nonfiction narrative, vibrant photographs reinforce the idea of a community of students who respect each other and live in harmony. A picture-word glossary is included.

The need for speed is the motivating factor in this engaging, Spanish book. Readers learn the history of travel from the very slow to the supersonic and beyond, including everything in between. They learn and discover the factors that influence motion for all types of vehicles: land, air, and water alike. They also learn different ways to measure speed and read about energy uses for different vehicles. With greater speed comes greater risk. Readers learn how engineers are always seeking new and better ways to keep people safe as they travel faster and go farther. This 6-Pack includes six...

Reptiles y anfibios is one book in the Spanish-language Gran Atlas de la Ciencia series that covers today's most popular science topics, from digital TV to microchips to touchscreens and beyond. Perennial subjects in earth science, life science, and physical science are all explored in detail. Amazing graphics--more than 1,000 per title--combined with concise summaries help students understand complex subjects. Correlated to the science curriculum in grades 5-9, each title also contains a glossary with full definitions for vocabulary.

¡Cocinar los postres más eshpeshiales nunca fue tan fácil! En este recetario lleno de color y detalles, Gris Verduzco, mejor conocida como Mis Pastelitos en Youtube, devela las mejores y a la vez más sencillas recetas de repostería. En sus páginas encontrarás increíbles tips y sorprendentes secretos para lograr los más deliciosos postres... Desde un delicioso pay de chocolate, que podrás cocinar sin horno, hasta el más sofisticado, pero de simple preparación, cheesecake estilo NY. Mis pastelitos. Recetario dulce y eshpeshial, a diferencia de otros libros, no es para chefs expertos ...