1296 Results
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books
books
Title:
Dorothy Iannone: a cookbook
Dorothy Iannone: a cookbook
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$49.95
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Since the 1960s, Dorothy Iannone (born 1933) has aimed at representing ecstatic love, ''the union of gender, feeling and pleasure.'' Today her oeuvre, encompassing paintings, drawings, collages, videos, sculptures, objects and artist's books, is widely recognized as one of the most provocative and fruitful bodies of work in recent decades for its liberalization of female(...)
$49.95
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Summary:
Since the 1960s, Dorothy Iannone (born 1933) has aimed at representing ecstatic love, ''the union of gender, feeling and pleasure.'' Today her oeuvre, encompassing paintings, drawings, collages, videos, sculptures, objects and artist's books, is widely recognized as one of the most provocative and fruitful bodies of work in recent decades for its liberalization of female(...)
Title:
Dorothy Iannone: a cookbook
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Price:
$49.95
(available to order)
Summary:
Since the 1960s, Dorothy Iannone (born 1933) has aimed at representing ecstatic love, ''the union of gender, feeling and pleasure.'' Today her oeuvre, encompassing paintings, drawings, collages, videos, sculptures, objects and artist's books, is widely recognized as one of the most provocative and fruitful bodies of work in recent decades for its liberalization of female sexuality, and political and feminist issues. Created in 1969, when she was living with Swiss artist Dieter Roth, the ''Cookbook'' is a perfect example of how Iannone mixes daily life, creativity and thought, culminating in her vision of cooking as an outlet for both eroticism and introspection. A real book of recipes full of visual delights, the ''Cookbook'' contains densely decorated pages with patterned designs, packed text and vibrant colors.
Dorothy Iannone: a cookbook
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Price:
$49.95
(available to order)
Summary:
Since the 1960s, Dorothy Iannone (born 1933) has aimed at representing ecstatic love, ''the union of gender, feeling and pleasure.'' Today her oeuvre, encompassing paintings, drawings, collages, videos, sculptures, objects and artist's books, is widely recognized as one of the most provocative and fruitful bodies of work in recent decades for its liberalization of female sexuality, and political and feminist issues. Created in 1969, when she was living with Swiss artist Dieter Roth, the ''Cookbook'' is a perfect example of how Iannone mixes daily life, creativity and thought, culminating in her vision of cooking as an outlet for both eroticism and introspection. A real book of recipes full of visual delights, the ''Cookbook'' contains densely decorated pages with patterned designs, packed text and vibrant colors.
Form:
books
books
Publication:
March 2019
March 2019
Subject:
Food
Food
Form:
books
books
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$49.95
(available to order)
Summary:
For many chefs, their gardens are a direct extension of their kitchens. Whether a small rooftop in the city for growing herbs and spices, or a larger plot with fruit trees and vegetables, these fertile spots provide the ingredients and inspiration for countless seasonal dishes. Here, for the first time, "The Garden Chef" presents fascinating stories and signature recipes(...)
$49.95
(available to order)
Summary:
For many chefs, their gardens are a direct extension of their kitchens. Whether a small rooftop in the city for growing herbs and spices, or a larger plot with fruit trees and vegetables, these fertile spots provide the ingredients and inspiration for countless seasonal dishes. Here, for the first time, "The Garden Chef" presents fascinating stories and signature recipes(...)
Title:
The garden chef: recipes and stories from plant to plate
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$49.95
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For many chefs, their gardens are a direct extension of their kitchens. Whether a small rooftop in the city for growing herbs and spices, or a larger plot with fruit trees and vegetables, these fertile spots provide the ingredients and inspiration for countless seasonal dishes. Here, for the first time, "The Garden Chef" presents fascinating stories and signature recipes from the kitchen gardens of more than 35 of the world's best chefs, both established and emerging talents, with a wealth of beautiful images to provide visual inspiration.
The garden chef: recipes and stories from plant to plate
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$49.95
(available to order)
Summary:
For many chefs, their gardens are a direct extension of their kitchens. Whether a small rooftop in the city for growing herbs and spices, or a larger plot with fruit trees and vegetables, these fertile spots provide the ingredients and inspiration for countless seasonal dishes. Here, for the first time, "The Garden Chef" presents fascinating stories and signature recipes from the kitchen gardens of more than 35 of the world's best chefs, both established and emerging talents, with a wealth of beautiful images to provide visual inspiration.
Form:
books
books
Publication:
May 2019
May 2019
Subject:
Food
Food
Form:
books
books
Actions:
Price:
$54.95
(available to order)
Summary:
Didactique car il donne la parole à des pêcheurs, des poissonniers et des cuisiniers qui, chaque jour, travaillent un produit qu'ils ont choisi de mettre en valeur. C'est leur savoir-faire que vous découvrez au fil des pages mais aussi leurs conseils et leurs astuces qui vous permettront de tout connaître des différents poissons, crustacés, coquillages, etc, et de la(...)
$54.95
(available to order)
Summary:
Didactique car il donne la parole à des pêcheurs, des poissonniers et des cuisiniers qui, chaque jour, travaillent un produit qu'ils ont choisi de mettre en valeur. C'est leur savoir-faire que vous découvrez au fil des pages mais aussi leurs conseils et leurs astuces qui vous permettront de tout connaître des différents poissons, crustacés, coquillages, etc, et de la(...)
Title:
Poissons, encyclopédie des produits et des métiers de bouche
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$54.95
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Didactique car il donne la parole à des pêcheurs, des poissonniers et des cuisiniers qui, chaque jour, travaillent un produit qu'ils ont choisi de mettre en valeur. C'est leur savoir-faire que vous découvrez au fil des pages mais aussi leurs conseils et leurs astuces qui vous permettront de tout connaître des différents poissons, crustacés, coquillages, etc, et de la meilleure façon de les préparer.
Poissons, encyclopédie des produits et des métiers de bouche
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Price:
$54.95
(available to order)
Summary:
Didactique car il donne la parole à des pêcheurs, des poissonniers et des cuisiniers qui, chaque jour, travaillent un produit qu'ils ont choisi de mettre en valeur. C'est leur savoir-faire que vous découvrez au fil des pages mais aussi leurs conseils et leurs astuces qui vous permettront de tout connaître des différents poissons, crustacés, coquillages, etc, et de la meilleure façon de les préparer.
Form:
books
books
Publication:
November 2015
November 2015
Subject:
Food
Food
Form:
books
books
Price:
$97.00
(available to order)
Summary:
On two hundred acres in the Hudson Valley, Amy Goldman grows heirloom fruits and vegetables, an orchard full of apples, pears, and peaches, plots of squash, melons, cabbages, peppers, tomatoes, eggplants, and beets. The president of the New York Botanical Garden has called her "perhaps the world's premier vegetable gardener." It's her life's work, and she's not only(...)
$97.00
(available to order)
Summary:
On two hundred acres in the Hudson Valley, Amy Goldman grows heirloom fruits and vegetables, an orchard full of apples, pears, and peaches, plots of squash, melons, cabbages, peppers, tomatoes, eggplants, and beets. The president of the New York Botanical Garden has called her "perhaps the world's premier vegetable gardener." It's her life's work, and she's not only(...)
Title:
Heirloom Harvest: modern daguerreotypes of historic garden treasures
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$97.00
(available to order)
Summary:
On two hundred acres in the Hudson Valley, Amy Goldman grows heirloom fruits and vegetables, an orchard full of apples, pears, and peaches, plots of squash, melons, cabbages, peppers, tomatoes, eggplants, and beets. The president of the New York Botanical Garden has called her "perhaps the world's premier vegetable gardener." It's her life's work, and she's not only focused on the pleasures of cultivating the land and feeding her family, she's also interested in preserving our agricultural heritage, beautiful and unique heirlooms that truly are organic treasures.
Heirloom Harvest: modern daguerreotypes of historic garden treasures
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Price:
$97.00
(available to order)
Summary:
On two hundred acres in the Hudson Valley, Amy Goldman grows heirloom fruits and vegetables, an orchard full of apples, pears, and peaches, plots of squash, melons, cabbages, peppers, tomatoes, eggplants, and beets. The president of the New York Botanical Garden has called her "perhaps the world's premier vegetable gardener." It's her life's work, and she's not only focused on the pleasures of cultivating the land and feeding her family, she's also interested in preserving our agricultural heritage, beautiful and unique heirlooms that truly are organic treasures.
Form:
books
books
Publication:
November 2015
November 2015
Subject:
Food
Food
Form:
books
books
Actions:
Price:
$39.95
(available to order)
Summary:
Crèmes, mousses, coulis, confitures, pâtes à tartiner, glaçages, ganaches... de nombreuses recettes pour agrémenter les desserts selon vos goûts et vos envies. Des suggestions pour décliner les grands classiques et leur apporter votre petite touche personnelle. Farines, levures, beurres, laits, ustensiles de base et de décoration, moules : toutes les explications pour les(...)
$39.95
(available to order)
Summary:
Crèmes, mousses, coulis, confitures, pâtes à tartiner, glaçages, ganaches... de nombreuses recettes pour agrémenter les desserts selon vos goûts et vos envies. Des suggestions pour décliner les grands classiques et leur apporter votre petite touche personnelle. Farines, levures, beurres, laits, ustensiles de base et de décoration, moules : toutes les explications pour les(...)
Title:
Encyclopédie visuelle de la pâtisserie
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$39.95
(available to order)
Summary:
Crèmes, mousses, coulis, confitures, pâtes à tartiner, glaçages, ganaches... de nombreuses recettes pour agrémenter les desserts selon vos goûts et vos envies. Des suggestions pour décliner les grands classiques et leur apporter votre petite touche personnelle. Farines, levures, beurres, laits, ustensiles de base et de décoration, moules : toutes les explications pour les choisir et les utiliser au mieux. Les illustrations en infographie vous donnent toutes les clés pour varier les classiques et les bases. Ajoutez des ingrédients, assemblez diverses recettes et régalez-vous de délicieux desserts toujours différents ! Plus de 1 000 recettes et déclinaisons pour toutes les occasions.
Encyclopédie visuelle de la pâtisserie
Actions:
Price:
$39.95
(available to order)
Summary:
Crèmes, mousses, coulis, confitures, pâtes à tartiner, glaçages, ganaches... de nombreuses recettes pour agrémenter les desserts selon vos goûts et vos envies. Des suggestions pour décliner les grands classiques et leur apporter votre petite touche personnelle. Farines, levures, beurres, laits, ustensiles de base et de décoration, moules : toutes les explications pour les choisir et les utiliser au mieux. Les illustrations en infographie vous donnent toutes les clés pour varier les classiques et les bases. Ajoutez des ingrédients, assemblez diverses recettes et régalez-vous de délicieux desserts toujours différents ! Plus de 1 000 recettes et déclinaisons pour toutes les occasions.
Form:
books
books
Publication:
November 2015
November 2015
Subject:
Food
Food
Form:
books
books
Actions:
Price:
$19.95
(available to order)
Summary:
Le chef Paul Bocuse nous présente dans ce recueil la cuisine de nos terroirs, celle que l'on élabore depuis toujours et qui constitue les grands classiques de la gastronomie française. À travers ces 365 recettes, chaque jour de l'année est une nouvelle occasion de découvrir ou redécouvrir les saveurs authentiques des spécialités régionales, de la Bretagne à l'Alsace en(...)
$19.95
(available to order)
Summary:
Le chef Paul Bocuse nous présente dans ce recueil la cuisine de nos terroirs, celle que l'on élabore depuis toujours et qui constitue les grands classiques de la gastronomie française. À travers ces 365 recettes, chaque jour de l'année est une nouvelle occasion de découvrir ou redécouvrir les saveurs authentiques des spécialités régionales, de la Bretagne à l'Alsace en(...)
Title:
365 nouvelles recettes des terroirs de France
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$19.95
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Summary:
Le chef Paul Bocuse nous présente dans ce recueil la cuisine de nos terroirs, celle que l'on élabore depuis toujours et qui constitue les grands classiques de la gastronomie française. À travers ces 365 recettes, chaque jour de l'année est une nouvelle occasion de découvrir ou redécouvrir les saveurs authentiques des spécialités régionales, de la Bretagne à l'Alsace en passant par la Normandie et l'Auvergne.
365 nouvelles recettes des terroirs de France
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Price:
$19.95
(available to order)
Summary:
Le chef Paul Bocuse nous présente dans ce recueil la cuisine de nos terroirs, celle que l'on élabore depuis toujours et qui constitue les grands classiques de la gastronomie française. À travers ces 365 recettes, chaque jour de l'année est une nouvelle occasion de découvrir ou redécouvrir les saveurs authentiques des spécialités régionales, de la Bretagne à l'Alsace en passant par la Normandie et l'Auvergne.
Form:
books
books
Publication:
November 2015
November 2015
Subject:
Food
Food
Form:
books
books
Title:
Meurtre au Ritz
Meurtre au Ritz
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$12.95
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Summary:
Alors que l’affaire Dreyfus bat son plein, César Ritz est sur le point d’ouvrir les portes de son nouveau palace parisien, dont les cuisines ont été confiées au grand chef Auguste Escoffier. Quel n’est donc pas le choc ressenti lorsque, à quelques jours de l’inauguration, le cadavre d’une jeune femme est retrouvé pendu dans une chambre froide du Ritz. Pour ne pas ébruiter(...)
$12.95
(available to order)
Summary:
Alors que l’affaire Dreyfus bat son plein, César Ritz est sur le point d’ouvrir les portes de son nouveau palace parisien, dont les cuisines ont été confiées au grand chef Auguste Escoffier. Quel n’est donc pas le choc ressenti lorsque, à quelques jours de l’inauguration, le cadavre d’une jeune femme est retrouvé pendu dans une chambre froide du Ritz. Pour ne pas ébruiter(...)
Title:
Meurtre au Ritz
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Price:
$12.95
(available to order)
Summary:
Alors que l’affaire Dreyfus bat son plein, César Ritz est sur le point d’ouvrir les portes de son nouveau palace parisien, dont les cuisines ont été confiées au grand chef Auguste Escoffier. Quel n’est donc pas le choc ressenti lorsque, à quelques jours de l’inauguration, le cadavre d’une jeune femme est retrouvé pendu dans une chambre froide du Ritz. Pour ne pas ébruiter l’affaire, l’enquête est confiée au filleul d’Auguste Escoffier, Quentin Savoisy, jeune journaliste gastronomique au Pot-au-Feu. Epaulé par sa fiancée aristocrate et féministe de la première heure, Quentin est loin d’imaginer qui se cache derrière ce terrible meurtre. Michèle Barrière, la reine du polar «historico-gastronomique», signe ici une intrigue captivante de la saga Savoisy, où la grande Histoire se mêle avec brio aux mets les plus fins de l’hôtellerie de luxe.
Meurtre au Ritz
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Price:
$12.95
(available to order)
Summary:
Alors que l’affaire Dreyfus bat son plein, César Ritz est sur le point d’ouvrir les portes de son nouveau palace parisien, dont les cuisines ont été confiées au grand chef Auguste Escoffier. Quel n’est donc pas le choc ressenti lorsque, à quelques jours de l’inauguration, le cadavre d’une jeune femme est retrouvé pendu dans une chambre froide du Ritz. Pour ne pas ébruiter l’affaire, l’enquête est confiée au filleul d’Auguste Escoffier, Quentin Savoisy, jeune journaliste gastronomique au Pot-au-Feu. Epaulé par sa fiancée aristocrate et féministe de la première heure, Quentin est loin d’imaginer qui se cache derrière ce terrible meurtre. Michèle Barrière, la reine du polar «historico-gastronomique», signe ici une intrigue captivante de la saga Savoisy, où la grande Histoire se mêle avec brio aux mets les plus fins de l’hôtellerie de luxe.
Form:
books
books
Publication:
November 2015
November 2015
Subject:
Food
Food
Form:
books
books
Price:
$49.95
(available to order)
Summary:
100 recettes de pure pâtisserie.
$49.95
(available to order)
Summary:
100 recettes de pure pâtisserie.
Title:
Le grand manuel du pâtissier: comprendre, apprendre & maîtriser
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$49.95
(available to order)
Summary:
100 recettes de pure pâtisserie.
Le grand manuel du pâtissier: comprendre, apprendre & maîtriser
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Price:
$49.95
(available to order)
Summary:
100 recettes de pure pâtisserie.
Form:
books
books
Publication:
November 2015
November 2015
Subject:
Food
Food
Form:
books
books
Actions:
Price:
$18.95
(available to order)
Summary:
Digesting Recipes: The Art of Culinary Notation scrutinises the form of the recipe, using it as a means to explore a multitude of subjects in post-war Western art and culture, including industrial mass-production, consumerism, hidden labour, and art engaged with the everyday. Each chapter is presented as a dish in a nine-course meal, drawing on examples from published(...)
$18.95
(available to order)
Summary:
Digesting Recipes: The Art of Culinary Notation scrutinises the form of the recipe, using it as a means to explore a multitude of subjects in post-war Western art and culture, including industrial mass-production, consumerism, hidden labour, and art engaged with the everyday. Each chapter is presented as a dish in a nine-course meal, drawing on examples from published(...)
Title:
Digesting recipes: the art of culinary notation
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$18.95
(available to order)
Summary:
Digesting Recipes: The Art of Culinary Notation scrutinises the form of the recipe, using it as a means to explore a multitude of subjects in post-war Western art and culture, including industrial mass-production, consumerism, hidden labour, and art engaged with the everyday. Each chapter is presented as a dish in a nine-course meal, drawing on examples from published cookbooks and the work of artists such as Alison Knowles, Yoko Ono, Annette Messager, Martha Rosler, Barbara T. Smith, Bobby Baker and Mika Rottenberg. A recipe is an instruction, the imperative tone of the expert, but this constraint can offer its own kind of potential. A recipe need not be a domestic trap but might instead offer escape – something to fantasise about or aspire to. It can hold a promise of transformation both actual and metaphorical. It can be a proposal for action, or envision a possible future.
Digesting recipes: the art of culinary notation
Actions:
Price:
$18.95
(available to order)
Summary:
Digesting Recipes: The Art of Culinary Notation scrutinises the form of the recipe, using it as a means to explore a multitude of subjects in post-war Western art and culture, including industrial mass-production, consumerism, hidden labour, and art engaged with the everyday. Each chapter is presented as a dish in a nine-course meal, drawing on examples from published cookbooks and the work of artists such as Alison Knowles, Yoko Ono, Annette Messager, Martha Rosler, Barbara T. Smith, Bobby Baker and Mika Rottenberg. A recipe is an instruction, the imperative tone of the expert, but this constraint can offer its own kind of potential. A recipe need not be a domestic trap but might instead offer escape – something to fantasise about or aspire to. It can hold a promise of transformation both actual and metaphorical. It can be a proposal for action, or envision a possible future.
Form:
books
books
Publication:
May 2016
May 2016
Subject:
Food
Food
Form:
books
books
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Price:
$32.99
(available to order)
Summary:
This fascinating study traces the history of San Francisco's park system, from the earliest city plans, which made no provision for a public park, through the private garden movement of the 1850s and 1860s, Frederick Law Olmsted's early involvement in developing a comprehensive parks plan, the design and construction of Golden Gate Park, and, finally, to the expansion of(...)
$32.99
(available to order)
Summary:
This fascinating study traces the history of San Francisco's park system, from the earliest city plans, which made no provision for a public park, through the private garden movement of the 1850s and 1860s, Frederick Law Olmsted's early involvement in developing a comprehensive parks plan, the design and construction of Golden Gate Park, and, finally, to the expansion of(...)
Title:
Building San Francisco's parks 1850-1930
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$32.99
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Summary:
This fascinating study traces the history of San Francisco's park system, from the earliest city plans, which made no provision for a public park, through the private garden movement of the 1850s and 1860s, Frederick Law Olmsted's early involvement in developing a comprehensive parks plan, the design and construction of Golden Gate Park, and, finally, to the expansion of green space in the first third of the twentieth century. Terence Young documents this history and maps, the political, cultural, and social dimensions of landscape design in urban America, offering new insights into the transformation of San Francisco's physical environment and quality of life through its world-famous park system.
Building San Francisco's parks 1850-1930
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Price:
$32.99
(available to order)
Summary:
This fascinating study traces the history of San Francisco's park system, from the earliest city plans, which made no provision for a public park, through the private garden movement of the 1850s and 1860s, Frederick Law Olmsted's early involvement in developing a comprehensive parks plan, the design and construction of Golden Gate Park, and, finally, to the expansion of green space in the first third of the twentieth century. Terence Young documents this history and maps, the political, cultural, and social dimensions of landscape design in urban America, offering new insights into the transformation of San Francisco's physical environment and quality of life through its world-famous park system.
Form:
books
books
Publication:
April 2008, Baltimore
April 2008, Baltimore
Subject:
Food
Food
