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The Racket - Matt Kennard - Bog - Bloomsbury Publishing PLC - Plusbog.dk

The Racket - Matt Kennard - Bog - Bloomsbury Publishing PLC - Plusbog.dk

While working for the Financial Times , investigative journalist Matt Kennard had unbridled access to the crème de la crème of the global elite. From slanging matches with Henry Kissinger to afternoon coffees with the man who captured Che Guevara, Kennard spent four years gathering extraordinarily honest testimony from the horse''s mouth on how the global economic system works away from the convenient myths. It left him with only one conclusion: the world as we know it is run by an exclusive class of American racketeers who operate with virtually unlimited weapons and money, and a reach much too close to home. Owing to the very nature of the Financial Times , however, Kennard was not able to publish these findings as part of his day job. Enter The Racket , now in a fully updated second edition. This tell-all book, reported from all corners of the world, will transform everything you thought you knew about how the world works—and in whose interests. Kennard reports not only from across the United States, but from the United Kingdom, the Caribbean, Latin America, Africa, and the Middle East. In doing so he provides startlingly clear and concrete evidence of unchecked, high-level, interrelated systems of exploitation all over the world. At the same time, through encounters with high-profile opponents of the racket such as Thom Yorke, Damon Albarn, and Gael García Bernal, Kennard offers a glimpse of a developing resistance, which needs to win. Now more relevant than ever, this 2nd edition contains a new preface by the author and a new foreword by Pulitzer Prize-winning journalist Chris Hedges.

DKK 182.00
4

The Food of Sichuan - Fuchsia Dunlop - Bog - Bloomsbury Publishing PLC - Plusbog.dk

The Food of Sichuan - Fuchsia Dunlop - Bog - Bloomsbury Publishing PLC - Plusbog.dk

Winner of the Fortnum & Mason Cookery Book Award 2020 Shortlisted for the Guild of Food Writers Award 2020 Shortlisted for the James Beard Award 2020 ''Cookbook of the year'' Allan Jenkins, OFM ''No one explains the intricacies of Sichuan food like Fuchsia Dunlop. This book remains my bible for the subject'' Jay Rayner A fully revised and updated edition of Fuchsia Dunlop’s landmark book on Sichuan cookery. Almost twenty years after the publication of Sichuan Cookery , voted by the OFM as one of the greatest cookbooks of all time, Fuchsia Dunlop revisits the region where her own culinary journey began, adding more than 50 new recipes to the original repertoire and accompanying them with her incomparable knowledge of the dazzling tastes, textures and sensations of Sichuanese cookery.At home, guided by Fuchsia’s clear instructions, and using just a few key Sichuanese storecupboard ingredients, you will be able to recreate Sichuanese classics such as Mapo tofu, Twice-cooked pork and Gong Bao chicken, or try your hand at a traditional spread of cold dishes comprising Bang bang chicken, Numbing-and-hot dried beef, Spiced cucumber salad and Green beans in ginger sauce. With spellbinding writing on the culinary and cultural history of Sichuan and accompanied by gorgeous travel and food photography, The Food of Sichuan is a captivating insight into one of the world’s greatest cuisines. ''This book offers an unmissable opportunity to utilise the wok and cleaver, brave the fiery Mapo tofu and expand your technique with pot-stickers and steamed buns'' Yotam Ottolenghi

DKK 262.00
4

Land of Fish and Rice - N A Fuchsia Dunlop - Bog - Bloomsbury Publishing PLC - Booktok.dk

Land of Fish and Rice - N A Fuchsia Dunlop - Bog - Bloomsbury Publishing PLC - Booktok.dk

‘ Fuchsia Dunlop, our great writer and expert on Chinese gastronomy, has fallen in love with this region and its cuisine – and her book makes us fall in love too ’ Claudia Roden ‘ Fuchsia Dunlop’s erudite writing infuses each page and her delicious recipes will inspire any serious cook to take up their wok ’ Ken Hom The Lower Yangtze region or Jiangnan, with its modern capital Shanghai, has been known since ancient times as a ‘Land of Fish and Rice’. For centuries, local cooks have been using the plentiful produce of its lakes, rivers, fields and mountains, combined with delicious seasonings and flavours such as rice vinegar, rich soy sauce, spring onion and ginger, to create a cuisine that is renowned in China for its delicacy and beauty. Drawing on years of study and exploration, Fuchsia Dunlop explains basic cooking techniques, typical cooking methods and the principal ingredients of the Jiangnan larder. Her recipes are a mixture of simple rustic cooking and rich delicacies – some are famous, some unsung. You’ll be inspired to try classic dishes such as Beggar’s chicken and sumptuous Dongpo pork. Most of the recipes contain readily available ingredients and with Fuchsia’s clear guidance, you will soon see how simple it is to create some of the most beautiful and delicious dishes you’ll ever taste. With evocative writing and mouth-watering photography, this is an important new work about one of China’s most fascinating culinary regions.

DKK 251.00
4

Every Grain of Rice - Fuchsia Dunlop - Bog - Bloomsbury Publishing PLC - Plusbog.dk

Resonances - Noise and Contemporary Music - Bog - Paperback