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1000 tulosta hakusanalla Jeremy Dibble

Jeremy Bentham's Economic Writings
This volume contains all the writings that are grouped around Bentham's boldest idea - the proposal of a 'circulating currency': a government sponsored currency which would be both a kind of savings certificate and a kind of paper money. The roots of this proposal are illustrated in two pamphlets from 1794-96, along with subsequent pamphlets and discussions which show Bentham's unsuccessful negotiations with the trasury on this matter.
Jeremy Bentham's Economic Writings
This set reprints three classic volumes on Jeremy Bentham's economic writings. Before these volumes were published a great deal of Jeremy Bentham's economic work was completely unknown. All three volumes contain historical introductions and collections of passages from Bentham's non-economic writings which illustrate his views on economics as a science and the problems of methodology. First published by George Allen & Unwin in the 1950s.
Jeremy Bentham
Jeremy Bentham, the father of utilitarianism, not only created a philosophical system which sought a rational solution to the problems of ethics, but was also concerned with the practical application of his theories to social reforms, administration, education and the law. This reissued volume represents a comprehensive collection of essays on Bentham’s work from J. S. Mill to the year of the book’s first publication in 1974.The wide range of Bentham’s concern and the varied reactions he provoked are well represented by the essays in this volume. It begins with Mill’s famous appraisal of the virtues and deficiencies of the theory that had so much influence on his own, followed by the criticisms of perhaps the ablest of Bentham’s (and Mill’s) contemporary opponents, William Whewell. Bentham’s psychology and analysis of human motivation is dealt with by John Watson, and in the editor’s own essay on the thorny problem of the justification of the principle of utility, the whole question of the link between specific human desires and the general desire for pleasure is examined as a psychological as well as a logical problem.The seldom-considered subject of Bentham’s logic and the way in which he anticipates in some respects the work of Frege and Wittgenstein is considered by H. L. A. Hart, who has also contributed a paper on the question of sovereignty. Bentham’s Political Fallacies is examined by Professor Burns, and the Constitutional Code and its projection of Bentham’s ideal republic as considered by Thomas Peardon makes interesting reading in the light of David Robert’s analysis of the impact Bentham had on the Victorian administrative state. Finally, there is Wesley C. Mitchell’s interesting paper on the notorious felicific calculus.The editor has written an extensive introduction which will prove useful not only to those unfamiliar with Bentham’s writings but to those acquainted with only one aspect of his work. Philosophers, jurists and political scientists should all find something of interest in this collection.
Jeremy Bentham
Jeremy Bentham, the father of utilitarianism, not only created a philosophical system which sought a rational solution to the problems of ethics, but was also concerned with the practical application of his theories to social reforms, administration, education and the law. This reissued volume represents a comprehensive collection of essays on Bentham’s work from J. S. Mill to the year of the book’s first publication in 1974.The wide range of Bentham’s concern and the varied reactions he provoked are well represented by the essays in this volume. It begins with Mill’s famous appraisal of the virtues and deficiencies of the theory that had so much influence on his own, followed by the criticisms of perhaps the ablest of Bentham’s (and Mill’s) contemporary opponents, William Whewell. Bentham’s psychology and analysis of human motivation is dealt with by John Watson, and in the editor’s own essay on the thorny problem of the justification of the principle of utility, the whole question of the link between specific human desires and the general desire for pleasure is examined as a psychological as well as a logical problem.The seldom-considered subject of Bentham’s logic and the way in which he anticipates in some respects the work of Frege and Wittgenstein is considered by H. L. A. Hart, who has also contributed a paper on the question of sovereignty. Bentham’s Political Fallacies is examined by Professor Burns, and the Constitutional Code and its projection of Bentham’s ideal republic as considered by Thomas Peardon makes interesting reading in the light of David Robert’s analysis of the impact Bentham had on the Victorian administrative state. Finally, there is Wesley C. Mitchell’s interesting paper on the notorious felicific calculus.The editor has written an extensive introduction which will prove useful not only to those unfamiliar with Bentham’s writings but to those acquainted with only one aspect of his work. Philosophers, jurists and political scientists should all find something of interest in this collection.
Jeremy Pang's School of Wok

Jeremy Pang's School of Wok

Jeremy Pang

Octopus Publishing Group
2022
sidottu
Love this? Check out Jeremy Pang's latest cookbook, Hong Kong KitchenAS SEEN ON TVCelebrate fast, furious and fresh Asian cooking with over 80 recipes from TV's Jeremy Pang and his award-winning cookery institution, School of Wok.Bringing together the best Asian flavours from across the continent, this book is a combination of quick-fire, easy meals that take minutes to cook up. Most recipes in the book utilise the 'wok clock' technique, where the ingredients are laid out in a clock formation in the order they will be cooked for complete simplicity. From quick weekday suppers to family feasts with a bit more flare, Jeremy Pang's School of Wok contains the tips and tricks you need to make the world of Asian cooking easily accessible so you never have to resort to a fakeaway ever again.Chapter one: ChineseIncluding General Tso's Chicken; Garlic & Vermicelli Steamed Prawns and Vegan Chow MeinChapter two: ThaiIncluding Steamed Fish with Lemon Grass & Lime Broth; Bangkok Crab Omelette and Green Chicken CurryChapter three: VietnameseIncluding Quick Chicken Pho; Sweet Potato & Prawn Fritters and Crispy Tofu in Tomato SauceChapter four: Singaporean & MalaysianIncluding Vegan Laksa; Malaysian Mixed Rice and Sesame Oil ChickenChapter five: Indonesian & PinoyIncluding Pinoy Garlic Butter Chilli Prawns; Coconut Spicy Squash Stew and Ben's Spicy Fried ChickenChapter five: Korean & JapaneseIncluding Kimchi Fried Rice, Korean Fried Chicken and Quick Vegan Ramen
Jeremy Pang's School of Wok: Simple Family Feasts

Jeremy Pang's School of Wok: Simple Family Feasts

Jeremy Pang

Octopus Publishing Group
2023
sidottu
Love this? Check out Jeremy Pang's latest cookbook, Hong Kong KitchenAS SEEN ON TVEasy feasting is back on the menu with this new collection from TV's Jeremy Pang. Bringing together the best flavours from across East and South East Asia, Jeremy Pang's Simple Family Feasts includes more than 80 irresistible recipes for the whole family to enjoy.Nine of the ten chapters in the book are dedicated to a different country in East and South East Asia, each one offering a range of dishes inspired by that particular cuisine. The recipes within those chapters can be enjoyed individually as a simple meal, built up with one or two other dishes or the whole chapter combined for a full-on banquet for friends and family.To simplify the cooking process, most of the recipes can be prepared using Jeremy's signature 'wok clock' technique, where the ingredients are laid out in a clock formation in the order they will be cooked. The new 'feasting wheels' will help you find a balance of colour, flavour and texture across dishes, as well as providing the order of preparation, so you have a clear process for building a delicious, crowd-pleasing feast.With food that everyone will love, Jeremy Pang's Simple Family Feasts will uncover new family favourites that you'll want to share again and again.
School of Wok: Jeremy Pang's Chinese Kitchen

School of Wok: Jeremy Pang's Chinese Kitchen

Jeremy Pang

Octopus Publishing Group
2026
sidottu
Master your cooking skills with iconic Chinese recipes from School of Wok's Jeremy PangDiscover how to make the best Chinese food at home with this essential guide. Filled with step-by-step techniques and more than 80 irresistible recipes, School of Wok's Jeremy Pang shows you how to master Chinese cooking recipes and techniques.From homemade classics like Steamed wontons in chilli broth to indulgent meals like Succulent crispy chili beef, feast on delightful Chinese dishes with family and friends.CONTENTS INCLUDE:Stir-fryingGarlic & egg-fried rice; Hong Kong-style fried noodles; Stir-fried Sichuan chickenDeep-fryingShiitake & chive dumplings; Salt & pepper chilli squid; Classic sweet & sour porkSteamingSteamed aubergine with spring onion & garlic dressing; Steamed stuffed tofu with soy dressing; Clay-pot chicken & mushroom ricePoaching & BraisingGrandma's 'Lionhead' meatballs; Poached Hainanese chicken rice with ginger oil; Braised beef brisket soupRoasting & Double-cookingCantonese roast duck legs; Crispy pork belly; Stir-fried green beans with chilli hoisinSalads, Pickles & SidesFlash-fried morning glory; Stir-fried pea shoots with garlic; Pickled lotus root & spinach
School of Wok: Jeremy Pang's Chinese Kitchen

School of Wok: Jeremy Pang's Chinese Kitchen

Jeremy Pang

Octopus Publishing Group
2026
sidottu
Master your cooking skills with iconic Chinese recipes from School of Wok's Jeremy PangDiscover how to make the best Chinese food at home with this essential guide. Filled with step-by-step techniques and more than 80 irresistible recipes, School of Wok's Jeremy Pang shows you how to master Chinese cooking recipes and techniques.From homemade classics like Steamed wontons in chilli broth to indulgent meals like Succulent crispy chili beef, feast on delightful Chinese dishes with family and friends.CONTENTS INCLUDE:Stir-fryingGarlic & egg-fried rice; Hong Kong-style fried noodles; Stir-fried Sichuan chickenDeep-fryingShiitake & chive dumplings; Salt & pepper chilli squid; Classic sweet & sour porkSteamingSteamed aubergine with spring onion & garlic dressing; Steamed stuffed tofu with soy dressing; Clay-pot chicken & mushroom ricePoaching & BraisingGrandma's 'Lionhead' meatballs; Poached Hainanese chicken rice with ginger oil; Braised beef brisket soupRoasting & Double-cookingCantonese roast duck legs; Crispy pork belly; Stir-fried green beans with chilli hoisinSalads, Pickles & SidesFlash-fried morning glory; Stir-fried pea shoots with garlic; Pickled lotus root & spinach