Unconventional views: a different look at ourselves, Ong, Siew Chey
Автор: Ong, Siew Chey Название: Unconventional views: a different look at ourselves ISBN: 1528932706 ISBN-13(EAN): 9781528932707 Издательство: Неизвестно Рейтинг: Цена: 8230.00 T Наличие на складе: Невозможна поставка. Описание: The last few centuries have seen increasingly rapid rate of human achievements shaping our civilization. Scientific inventions and discoveries in the fields of information technology, transportation and war weaponry have greatly changed our lives. While our philosophical concepts tended to settle on universally accepted doctrines such as majority rule and democracy in politics and justice, equality and freedom in society, perceptible changes have occurred in recent decades. Unfortunately, every desirable aspect of amelioration of our civilization carries with it a hidden pitfall. We still rightly follow the majority thinking as norm, but there are also unconventional views to ponder.
Автор: Chekhov Anton Название: The Cherry Orchard ISBN: 1783190426 ISBN-13(EAN): 9781783190423 Издательство: Carlton Books Рейтинг: Цена: 12660.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: A former Associate Director at the National Theatre, Peter Gill is one of the most enigmatic and respected figures in British Theatre. His version of The Cherry Orchard, considered to be Chekhov`s greatest play, is now published in a new paperback edition.
Автор: Sherman Sean Название: The Sioux Chef`s Indigenous Kitchen ISBN: 0816699798 ISBN-13(EAN): 9780816699797 Издательство: Mare Nostrum (Eurospan) Рейтинг: Цена: 29220.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание:
2018 James Beard Award Winner: Best American Cookbook
Named one of the Best Cookbooks of 2017 by NPR, The Village Voice, Smithsonian Magazine, UPROXX, New York Magazine, San Francisco Chronicle, Mpls. St. PaulMagazine and others
Here is real food--our indigenous American fruits and vegetables, the wild and foraged ingredients, game and fish. Locally sourced, seasonal, "clean" ingredients and nose-to-tail cooking are nothing new to Sean Sherman, the Oglala Lakota chef and founder of The Sioux Chef. In his breakout book, The Sioux Chef's Indigenous Kitchen, Sherman shares his approach to creating boldly seasoned foods that are vibrant, healthful, at once elegant and easy.
Sherman dispels outdated notions of Native American fare--no fry bread or Indian tacos here--and no European staples such as wheat flour, dairy products, sugar, and domestic pork and beef. The Sioux Chef's healthful plates embrace venison and rabbit, river and lake trout, duck and quail, wild turkey, blueberries, sage, sumac, timpsula or wild turnip, plums, purslane, and abundant wildflowers. Contemporary and authentic, his dishes feature cedar braised bison, griddled wild rice cakes, amaranth crackers with smoked white bean paste, three sisters salad, deviled duck eggs, smoked turkey soup, dried meats, roasted corn sorbet, and hazelnut-maple bites.
The Sioux Chef's Indigenous Kitchen is a rich education and a delectable introduction to modern indigenous cuisine of the Dakota and Minnesota territories, with a vision and approach to food that travels well beyond those borders.
