This easy-to-read guide includes information about all the common and less well-known Italian ingredient s, with sections on pasta, rice, grains & pulses, cheeses, c ured meats & sausages, meat & poultry, fish, vegetables, fru its, & aperitifs & spirits.
This authoritative, practical guide to Italian cooking begins with a fascinating introduction that discusses the culinary history of the country. The subsequent chapters guide the reader through a wide variety of recipes illustrated step-by-step from classic antipasti to desserts and baking. The essential procedures and techniques that form the cornerstone of Italian cooking are accompanied by informative, step-by-step photographs, so that the cook can see exactly what to do at each stage of the preparation and cooking process. Included are recipes for every level of cook from complete beginner to experienced professional so anyone can learn their favorite Italian classics, such as antipasti, Minestrone, Osso Buco, Veal Scallopine, Zabaglione and Tiramisu. There are simple dishes for new cooks, such as Roasted Plum Tomatoes and Garlic and Meatballs with Peperonata, as well as more complicated dishes, such as Chicken with Parma Ham and Cheese, Coffee and Chocolate Bombe and Raisin and Walnut Bread. "The Classic Italian Cooking Course" is useful book that will be enjoyed - and used again - by both beginners and experienced cooks.
O'Donnell et al.'s Educational Psychology provides pre-service teachers with a comprehensive framework for implementing effective teaching strategies aimed at enhancing students' learning, development, and potential. Through a meticulous examination of relevant psychological theories, supplemented by contemporary local case studies, and detailed analysis of lesson plans, the text offers a nuanced understanding of educational psychology without resorting to specialised terminology. Central to the text is a reflective practice framework, equipping readers with the essential skills to bridge theoretical concepts with real-world classroom scenarios. Emphasising critical thinking and reflective practice, the text underscores their significance in fostering sustained professional growth and success. By integrating reflective practice into the fabric of the narrative, utilising real classroom examples, Educational Psychology cultivates a deep-seated understanding of the practical applications of psychological principles in educational contexts.
Derived from the renowned multi-volume International Encyclopaedia of Laws, this book provides a systematic approach to legislation and legal practice concerning energy resources and production in Argentina. The book describes the administrative organization, regulatory framework, and relevant case law pertaining to the development, application, and use of such forms of energy as electricity, gas, petroleum, and coal, with attention as needed to the pervasive legal effects of competition law, environmental law, and tax law. A general introduction covers the geography of energy resources, sources and basic principles of energy law, and the relevant governmental institutions. Then follows a detailed description of specific legislation and regulation affecting such factors as documentation, undertakings, facilities, storage, pricing, procurement and sales, transportation, transmission, distribution, and supply of each form of energy. Case law, intergovernmental cooperation agreements, and interactions with environmental, tax, and competition law are explained. Its succinct yet scholarly nature, as well as the practical quality of the information it provides, make this book a valuable resource for energy sector policymakers and energy firm counsel handling cases affecting Argentina. It will also be welcomed by researchers and academics for its contribution to the study of a complex field that today stands at the foreground of comparative law.
This easy-to-read guide includes information about all the common and less well-known Italian ingredient s, with sections on pasta, rice, grains & pulses, cheeses, c ured meats & sausages, meat & poultry, fish, vegetables, fru its, & aperitifs & spirits.
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