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Anais da III Jornada de Educação Docente
É com muita e grata satisfação que a comissão organizadora dessa terceira edição da Jornada de Educação Docente entrega ao público leitor essa obra: Anais do da III Jornada de Educação Docente: A Educação Básica Que Faz e Acontece!, que nos oferece alguns relatos de experiência de docentes que participaram do evento e abrilhantaram a programação compartilhando suas inúmeras vivências exitosas em sala de aula. Esperamos que esses anais inspirem nossos leitores a continuar esperançando e lutando pela educação em nosso país. E que venha logo a quarta edição da JED!
Seven Fires
A trailblazing chef reinvents the art of cooking over fire. Gloriously inspired recipes push the boundaries of live-fired cuisine in this primal yet sophisticated cookbook introducing the incendiary dishes of South America's biggest culinary star. Chef Francis Mallmann—born in Patagonia and trained in France's top restaurants—abandoned the fussy fine dining scene for the more elemental experience of cooking with fire. But his fans followed, including the world's top food journalists and celebrities, such as Francis Ford Coppola, Madonna, and Ralph Lauren, traveling to Argentina and Uruguay to experience the dashing chef's astonishing—and delicious—wood-fired feats. The seven fires of...
Mallmann on Fire
Featured on the Netflix documentary series Chef’s Table “Elemental, fundamental, and delicious” is how Anthony Bourdain describes the trailblazing live-fire cooking of Francis Mallmann. The New York Times called Mallmann’s first book, Seven Fires, “captivating” and “inspiring.” And now, in Mallmann on Fire, the passionate master of the Argentine grill takes us grilling in magical places—in winter’s snow, on mountaintops, on the beach, on the crowded streets of Manhattan, on a deserted island in Patagonia, in Paris, Brooklyn, Bolinas, Brazil—each locale inspiring new discoveries as revealed in 100 recipes for meals both intimate and outsized. We encounter legs of lamb and chicken hung from strings, coal-roasted delicata squash, roasted herbs, a parrillada of many fish, and all sorts of griddled and charred meats, vegetables, and fruits, plus rustic desserts cooked on the chapa and baked in wood-fired ovens. At every stop along the way there is something delicious to eat and a lesson to be learned about slowing down and enjoying the process, not just the result.
The Cambridge History of the Second World War: Volume 2, Politics and Ideology
War is often described as an extension of politics by violent means. With contributions from twenty-eight eminent historians, Volume 2 of The Cambridge History of the Second World War examines the relationship between ideology and politics in the war's origins, dynamics and consequences. Part I examines the ideologies of the combatants and shows how the war can be understood as a struggle of words, ideas and values with the rival powers expressing divergent claims to justice and controlling news from the front in order to sustain moral and influence international opinion. Part II looks at politics from the perspective of pre-war and wartime diplomacy as well as examining the way in which neutrals were treated and behaved. The volume concludes by assessing the impact of states, politics and ideology on the fate of individuals as occupied and liberated peoples, collaborators and resistors, and as British and French colonial subjects.
Ekstedt
'With equal parts of birch wood and passion, we keep the flames alive. We cook all our ingredients over an open fire. Charcoal and smoke are our most powerful tools. No electric griddle, no gas stove – only natural heat, soot, ash, smoke and fire. We have chosen these ways to prepare our food as a tribute to the ancient way of cooking. At Ekstedt it is the flames that are superior.' Through his bold flavours at the eponymous Michelin-starred restaurant, Niklas Ekstedt ignites our primal fire-side instincts. His abandonment of modern technology may be a little difficult to replicate in your own kitchen, but his spirit will convince you to get back to basics where you can. The restaurant, Ek...
Please Love Me at My Worst
Notable TikTok creator Michaela Angemeer explores connecting with your inner child, loving the worst parts of yourself, coming out as bisexual, and focusing on self-growth in this highly anticipated poetry collection. Please Love Me at My Worst is a collection poetry divided into four sections inspired by loneliness, unrequited love, personal growth, and not being able to let go of past relationships. Written with honesty and vulnerability, Please Love Me at My Worst reflects on what it means to yearn for people who are unavailable and how important it is to focus on self-love and healing.
Pitt Cue Co. - The Cookbook
With great recipes for meats, sauces and rubs mixed with ideas for pickles, slaws, puddings and cocktails, plus features on meats, equipment and methods, the Pitt Cue Co. Cookbook is your guide to enjoying the best hot, smoky, sticky, spicy grub all year round. From Pitt Cue's legendary Pickle backs and bourbon cocktails, to their acclaimed Pulled pork shoulder; Burnt ends mash; Smoked ox cheek toasts with pickled walnuts; Lamb rib with molasses mop and onion salad; Chipotle & confit garlic slaw; Crispy pickled shiitake mushrooms; Toffee apple grunt; Sticky bourbon & cola pudding and so much more, it's all irresistibly delicious food to savour and share.
Pediatric Nephrology
Here is an extensive update of Pediatric Nephrology, which has become the standard reference text in the field. It is global in perspective and reflects the international group of editors, who are well-recognized experts in pediatric nephrology. Within this text, the development of kidney structure and function is followed by detailed and comprehensive chapters on all childhood kidney diseases.
Fire & Smoke: Get Grilling with 120 Delicious Barbecue Recipes
'Rich's recipes are exciting, accessible and fun. Everything a great barbecue should be' Heston Blumenthal Rich Harris shows you how to barbecue mouthwatering recipes with smoky and succulent flavours that will see you through the summer and beyond in style. Featuring chapters on: * From the Sea - delicious fish and seafood dishes * Crowd-pleasers - food to impress friends, such as Beef Short Ribs and Sticky Pork Belly & Rice Noodle Salad * Hand-held - get messy with Chilli Dogs, Smoked Chicken Wings and Lamb Shish Kebabs * Smoking - including hot-smoked classics like Pulled Pork and Prawns with Dirty Romesco Sauce to Cold smoked Salmon * Veggies, Sides & Breads - barbecues aren't just about...
