Lightning through the Clouds is the first English-language life-and-times biography of ‘Izz al-Din al-Qassam, a preeminent figure who helped to reshape the political and religious landscape of the region. A Syrian-born, Egyptian-educated cleric, he went from the battlefields of World War I to join the anticolonialist fight against the French in Syria. Sentenced to be executed by the French military, he managed to escape to Palestine, where he became an increasingly popular presence, moved by the plight of the poor and disenfranchised. Outraged by British rule and the encroachment of Zionism, he formed a secret society to resist the colonization of Palestine first by the British and then by Jewish immigrants from Europe, once again taking up arms and advocating for a moral, political, and military jihad as the only solution. His death at the hands of Palestine Police in 1935 drew thousands to his funeral and sparked the 1936–1939 Arab Revolt.
His influence continues to be felt in the region; for example, the military wing of the Palestinian Hamas organization is named the ‘Izz al-Din al-Qassam Brigades. Al-Qassam is either revered or reviled, depending on the observers’ perspective, but he is without doubt a fascinating and historically significant individual whose influence on the past, and our present, makes this examination of his life both important and timely.
Автор: Sanagan, Peter Название: Cooking Meat ISBN: 0525610340 ISBN-13(EAN): 9780525610342 Издательство: Random House (USA) Рейтинг: Цена: 21460.00 T Наличие на складе: Невозможна поставка. Описание: A cookbook to turn passionate meat lovers into confident meat cooks, with more than 120 deliciously meaty recipes from butcher and chef, Peter Sanagan. Peter Sanagan knows everything there is to know about meat. A chef by training and a butcher by trade, there's not a cut of meat he hasn't seen, or cooked. In Cooking Meat he gives meat-lovers the nose-to-tail of choosing, buying, handling, prepping, cutting and cooking meat. From information on sustainable, responsible farming to understanding the different cuts of meat available (and what their labels really mean), Cooking Meat is an insider's expert guide on everything there is to know about meat. Included are step by step basic butchery techniques for things like how tie a roast or french a lamb chop, as well as detailed guides for stuffing the perfect sausages, cooking the perfect steak, making your own bacon, and (the number one question he is asked ) roasting the perfect chicken, as well as ideas and explanations for experimenting with more unusual cuts at home. With a master guide to every common cut of meat and cooking method (from grilling to roasting to braising to pressure cooking to sous viding to pan-frying), Peter gives you the tools to determine what type of meat you want to cook, which cut to pick and why, and how to get the best results when cooking meat every time. More than just an invaluable reference, Cooking Meat is packed with more than 120 recipes--from childhood-inspired favorites, like Fake 'n' Bake Chicken Fingers, Homemade Hamburger Helper and Memphis-Style Barbecued Side Ribs, classic comfort food like Short Ribs Glazed with Dark Ale and Steak and Ale Pie, elevated cuisine like Coq au Vin and Wild Boar Rag , and simple pared-back dishes that just let the meat shine. Peter even offers up a mouthwatering selection of side dishes that will complement all his meaty mains, including Roasted Cauliflower and Cheddar Risotto, Sweet and Sour Baked Beans and Duck Fat Fried Rice. Cooking Meat is truly a book for any occasion, from weeknight dinners to family barbecues to holiday feasts. With Cooking Meat, you'll discover a wealth of knowledge on choosing, buying, handling, cutting and cooking meat, and turn yourself from a meat lover to a meat cook.
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