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World of Warcraft: Cataclysm is the third expansion set for the massively multiplayer online role-playing game (MMORPG) World of Warcraft, following Wrath of the Lich King. It was officially announced at BlizzCon on August 21, 2009, although dataminers and researchers discovered details before it was announced by Blizzard. [ 2 ]
This article is part of our Countdown to Cataclysm series, preparing you for Cataclysm launch one day at a time. Deathwing may be ravaging the countryside and tearing through the sky, striking ...
Dragonflight raised the level cap to 70, the first increase since the level squish in Shadowlands. [4] Dragonflight also features a revamp of the user interface and talent tree systems, [1] [4] with two tree branches. [5] Dragonflight includes a new playable race, the Dracthyr, and a new class, the Evoker. The two are combined: Evokers are ...
World of Warcraft (WoW) is a 2004 massively multiplayer online role-playing (MMORPG) video game developed and published by Blizzard Entertainment for Windows and Mac OS X.Set in the Warcraft fantasy universe, World of Warcraft takes place within the world of Azeroth, approximately four years after the events of the previous game in the series, Warcraft III: The Frozen Throne. [3]
High-altitude cooking is cooking done at altitudes that are considerably higher than sea level. At elevated altitudes, any cooking that involves boiling or steaming generally requires compensation for lower temperatures because the boiling point of water is lower at higher altitudes due to the decreased atmospheric pressure .
Stock, sometimes called bone broth, is a savory cooking liquid that forms the basis of many dishes – particularly soups, stews, and sauces. Making stock involves simmering animal bones, meat, seafood, or vegetables in water or wine, often for an extended period.
Le Guide Culinaire (French pronunciation: [lə ɡid kylinɛːʁ]) is Georges Auguste Escoffier's 1903 French restaurant cuisine cookbook, his first. It is regarded as a classic and still in print. Escoffier developed the recipes while working at the Savoy, Ritz and Carlton hotels from the late 1880s to the time of publication.
According to the Food and Agriculture Organization (FAO), a total of 156.2 million tons of fish, crustaceans, molluscs, and other aquatic animals were captured in 2011. This is a sum of 93.5 million tons of wild animals and 62.7 million tons of farmed animals. 56.8% of this total was freshwater fish, 6.4% diadromous fish, and 3.2% marine fish, with the remainder being molluscs, crustaceans ...