191 Résultats
Classification:
livres
livres
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Prix:
$59.95
(disponible sur commande)
Résumé:
An insight into the food philosophy and creativity of Noma restaurant.
$59.95
(disponible sur commande)
Résumé:
An insight into the food philosophy and creativity of Noma restaurant.
Titre:
NOMA : time and place in nordic cuisine
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Prix:
$59.95
(disponible sur commande)
Résumé:
An insight into the food philosophy and creativity of Noma restaurant.
NOMA : time and place in nordic cuisine
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Prix:
$59.95
(disponible sur commande)
Résumé:
An insight into the food philosophy and creativity of Noma restaurant.
Classification:
livres
livres
Publication:
octobre 2010
octobre 2010
Sujet:
Bouffe
Bouffe
Classification:
livres
livres
Titre:
Where chefs eat
Where chefs eat
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$26.95
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Résumé:
Where Chefs Eat reveals little known, eclectic and surprising restaurants that chefs head to for a great meal, including neighbourhood joints, late-night hang outs, destination restaurants and favourite breakfast spots. This new edition includes 3,000 recommended restaurants (of which 2,000 are new) from more than 70 countries.
$26.95
(disponible sur commande)
Résumé:
Where Chefs Eat reveals little known, eclectic and surprising restaurants that chefs head to for a great meal, including neighbourhood joints, late-night hang outs, destination restaurants and favourite breakfast spots. This new edition includes 3,000 recommended restaurants (of which 2,000 are new) from more than 70 countries.
Titre:
Where chefs eat
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Prix:
$26.95
(disponible sur commande)
Résumé:
Where Chefs Eat reveals little known, eclectic and surprising restaurants that chefs head to for a great meal, including neighbourhood joints, late-night hang outs, destination restaurants and favourite breakfast spots. This new edition includes 3,000 recommended restaurants (of which 2,000 are new) from more than 70 countries.
Where chefs eat
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Prix:
$26.95
(disponible sur commande)
Résumé:
Where Chefs Eat reveals little known, eclectic and surprising restaurants that chefs head to for a great meal, including neighbourhood joints, late-night hang outs, destination restaurants and favourite breakfast spots. This new edition includes 3,000 recommended restaurants (of which 2,000 are new) from more than 70 countries.
Classification:
livres
livres
Publication:
décembre 2014
décembre 2014
Sujet:
Bouffe
Bouffe
Classification:
livres
livres
Titre:
The Modern art cookbook
The Modern art cookbook
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$45.00
(disponible sur commande)
Résumé:
The Modern Art Cookbook provides a window into how modern artists, writers and poets ate, cooked, depicted and wrote about food.
$45.00
(disponible sur commande)
Résumé:
The Modern Art Cookbook provides a window into how modern artists, writers and poets ate, cooked, depicted and wrote about food.
Titre:
The Modern art cookbook
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Prix:
$45.00
(disponible sur commande)
Résumé:
The Modern Art Cookbook provides a window into how modern artists, writers and poets ate, cooked, depicted and wrote about food.
The Modern art cookbook
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Prix:
$45.00
(disponible sur commande)
Résumé:
The Modern Art Cookbook provides a window into how modern artists, writers and poets ate, cooked, depicted and wrote about food.
Classification:
livres
livres
Publication:
octobre 2013
octobre 2013
Sujet:
Bouffe
Bouffe
Classification:
livres
livres
Actions:
Prix:
$34.95
(disponible sur commande)
Résumé:
Before Zagat and the Michelin star, there was Ralph Rylance (1782–1834) and The Epicure’s Almanack, or Guide to Good Living, his listing of more than 650 eating establishments, taverns, inns, and hotels in and around London in the early nineteenth century. Working single-handedly and on foot, Rylance investigated and reported on a broad range of restaurants, from haughty(...)
$34.95
(disponible sur commande)
Résumé:
Before Zagat and the Michelin star, there was Ralph Rylance (1782–1834) and The Epicure’s Almanack, or Guide to Good Living, his listing of more than 650 eating establishments, taverns, inns, and hotels in and around London in the early nineteenth century. Working single-handedly and on foot, Rylance investigated and reported on a broad range of restaurants, from haughty(...)
Titre:
The Epicure's almanack : eating and drinking in Regency London, the original 1815 guidebook
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Prix:
$34.95
(disponible sur commande)
Résumé:
Before Zagat and the Michelin star, there was Ralph Rylance (1782–1834) and The Epicure’s Almanack, or Guide to Good Living, his listing of more than 650 eating establishments, taverns, inns, and hotels in and around London in the early nineteenth century. Working single-handedly and on foot, Rylance investigated and reported on a broad range of restaurants, from haughty chophouses and suburban tea gardens to humble tripe shops and dockyard taverns, as well as London’s first Indian restaurant.
The Epicure's almanack : eating and drinking in Regency London, the original 1815 guidebook
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Prix:
$34.95
(disponible sur commande)
Résumé:
Before Zagat and the Michelin star, there was Ralph Rylance (1782–1834) and The Epicure’s Almanack, or Guide to Good Living, his listing of more than 650 eating establishments, taverns, inns, and hotels in and around London in the early nineteenth century. Working single-handedly and on foot, Rylance investigated and reported on a broad range of restaurants, from haughty chophouses and suburban tea gardens to humble tripe shops and dockyard taverns, as well as London’s first Indian restaurant.
Classification:
livres
livres
Publication:
septembre 2013
septembre 2013
Sujet:
Bouffe
Bouffe
Classification:
livres
livres
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Prix:
$36.95
(disponible en magasin)
Résumé:
"Science for everyone" is the motto of a new movement involving biology and electronics. Here the do-it-yourself approach that is already well-established on the electronics and computer scene is applied to the field of natural sciences, blurring the borderlines between art and science. The artists and scientists who work in the interdisciplinary way refer to themselves(...)
$36.95
(disponible en magasin)
Résumé:
"Science for everyone" is the motto of a new movement involving biology and electronics. Here the do-it-yourself approach that is already well-established on the electronics and computer scene is applied to the field of natural sciences, blurring the borderlines between art and science. The artists and scientists who work in the interdisciplinary way refer to themselves(...)
Titre:
Home made bio electronic arts
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Prix:
$36.95
(disponible en magasin)
Résumé:
"Science for everyone" is the motto of a new movement involving biology and electronics. Here the do-it-yourself approach that is already well-established on the electronics and computer scene is applied to the field of natural sciences, blurring the borderlines between art and science. The artists and scientists who work in the interdisciplinary way refer to themselves as bio-hackers or bio-punks and deliberately take up the creative impetus provided by those two movements. Their research aims to communicate scientific knowledge that is otherwise reserved for insiders only.
Home made bio electronic arts
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Prix:
$36.95
(disponible en magasin)
Résumé:
"Science for everyone" is the motto of a new movement involving biology and electronics. Here the do-it-yourself approach that is already well-established on the electronics and computer scene is applied to the field of natural sciences, blurring the borderlines between art and science. The artists and scientists who work in the interdisciplinary way refer to themselves as bio-hackers or bio-punks and deliberately take up the creative impetus provided by those two movements. Their research aims to communicate scientific knowledge that is otherwise reserved for insiders only.
Classification:
livres
livres
Publication:
octobre 2013
octobre 2013
Sujet:
Bouffe
Bouffe
Classification:
livres
livres
Actions:
Prix:
$34.95
(disponible sur commande)
Résumé:
In Transition Menu, Martí Guixé shows us the transition from the art of cooking to Food Design. It expands Guixé’s research on food design, the project is based on some of Martí’s personal theories, thoughts and notes. These take shape in an essay and a layout of models that represent an unbalanced transition menu, where old and modern both appear. Added to traditional(...)
$34.95
(disponible sur commande)
Résumé:
In Transition Menu, Martí Guixé shows us the transition from the art of cooking to Food Design. It expands Guixé’s research on food design, the project is based on some of Martí’s personal theories, thoughts and notes. These take shape in an essay and a layout of models that represent an unbalanced transition menu, where old and modern both appear. Added to traditional(...)
Titre:
Transition menu : reviewing creative gastronomy
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Prix:
$34.95
(disponible sur commande)
Résumé:
In Transition Menu, Martí Guixé shows us the transition from the art of cooking to Food Design. It expands Guixé’s research on food design, the project is based on some of Martí’s personal theories, thoughts and notes. These take shape in an essay and a layout of models that represent an unbalanced transition menu, where old and modern both appear. Added to traditional examples is a pinch of what is to come after haute cuisine, and a touch of Food Design.
Transition menu : reviewing creative gastronomy
Actions:
Prix:
$34.95
(disponible sur commande)
Résumé:
In Transition Menu, Martí Guixé shows us the transition from the art of cooking to Food Design. It expands Guixé’s research on food design, the project is based on some of Martí’s personal theories, thoughts and notes. These take shape in an essay and a layout of models that represent an unbalanced transition menu, where old and modern both appear. Added to traditional examples is a pinch of what is to come after haute cuisine, and a touch of Food Design.
Classification:
livres
livres
Publication:
juin 2013
juin 2013
Sujet:
Bouffe
Bouffe
Classification:
livres
livres
Actions:
Prix:
$42.95
(disponible en magasin)
Résumé:
Du truck californien sophistiqué au modeste foyer à bois posé à même le sol au bord d’une route malienne, en passant par le tricycle aménagé avec légèreté pour parcourir les faubourgs de Pékin, cet ouvrage explore – à travers des témoignages photographiques, des analyses socio-anthropologiques, mais aussi des actions/propositions de plasticiens, de designers,(...)
$42.95
(disponible en magasin)
Résumé:
Du truck californien sophistiqué au modeste foyer à bois posé à même le sol au bord d’une route malienne, en passant par le tricycle aménagé avec légèreté pour parcourir les faubourgs de Pékin, cet ouvrage explore – à travers des témoignages photographiques, des analyses socio-anthropologiques, mais aussi des actions/propositions de plasticiens, de designers,(...)
Sujet:
Bouffe
Bouffe
Publication:
janvier 2014
janvier 2014
Titre:
Voyage au coeur de la cuisine de rue
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Prix:
$42.95
(disponible en magasin)
Résumé:
Du truck californien sophistiqué au modeste foyer à bois posé à même le sol au bord d’une route malienne, en passant par le tricycle aménagé avec légèreté pour parcourir les faubourgs de Pékin, cet ouvrage explore – à travers des témoignages photographiques, des analyses socio-anthropologiques, mais aussi des actions/propositions de plasticiens, de designers, d’architectes – la réalité contemporaine de ce que l’on appelle communément la «street food».
Voyage au coeur de la cuisine de rue
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Prix:
$42.95
(disponible en magasin)
Résumé:
Du truck californien sophistiqué au modeste foyer à bois posé à même le sol au bord d’une route malienne, en passant par le tricycle aménagé avec légèreté pour parcourir les faubourgs de Pékin, cet ouvrage explore – à travers des témoignages photographiques, des analyses socio-anthropologiques, mais aussi des actions/propositions de plasticiens, de designers, d’architectes – la réalité contemporaine de ce que l’on appelle communément la «street food».
Classification:
livres
livres
Publication:
janvier 2014
janvier 2014
Sujet:
Bouffe
Bouffe
Classification:
livres
livres
Titre:
Food city
Food city
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Prix:
$53.50
(disponible en magasin)
Résumé:
Food City by innovative architect and urban designer CJ Lim explores the issue of urban transformation and how the creation, storage and distribution of food has been and can again become a construct for the practice of everyday life. Food City investigates the reinstatement of food at the core of national and local governance - how it can be a driver to restructure(...)
$53.50
(disponible en magasin)
Résumé:
Food City by innovative architect and urban designer CJ Lim explores the issue of urban transformation and how the creation, storage and distribution of food has been and can again become a construct for the practice of everyday life. Food City investigates the reinstatement of food at the core of national and local governance - how it can be a driver to restructure(...)
Titre:
Food city
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Prix:
$53.50
(disponible en magasin)
Résumé:
Food City by innovative architect and urban designer CJ Lim explores the issue of urban transformation and how the creation, storage and distribution of food has been and can again become a construct for the practice of everyday life. Food City investigates the reinstatement of food at the core of national and local governance - how it can be a driver to restructure employment, education, transport, tax, health, culture, communities, and the justice system, re-evaluating how the city functions as a spatial and political entity.
Food city
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Prix:
$53.50
(disponible en magasin)
Résumé:
Food City by innovative architect and urban designer CJ Lim explores the issue of urban transformation and how the creation, storage and distribution of food has been and can again become a construct for the practice of everyday life. Food City investigates the reinstatement of food at the core of national and local governance - how it can be a driver to restructure employment, education, transport, tax, health, culture, communities, and the justice system, re-evaluating how the city functions as a spatial and political entity.
Classification:
livres
livres
Publication:
avril 2014
avril 2014
Sujet:
Bouffe
Bouffe
Classification:
livres
livres
Titre:
Experimental eating
Experimental eating
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$24.95
(disponible sur commande)
Résumé:
Profiling a range of culinary pioneers working across the fields of art, science, theatre, catering and design, Experimental Eating demonstrates how current creative collaborations are pushing the boundaries of how we understand, experience and relate to food and the rituals of dining. The book encompasses unusual and cutting-edge foods, radical dining events, “kitchen(...)
$24.95
(disponible sur commande)
Résumé:
Profiling a range of culinary pioneers working across the fields of art, science, theatre, catering and design, Experimental Eating demonstrates how current creative collaborations are pushing the boundaries of how we understand, experience and relate to food and the rituals of dining. The book encompasses unusual and cutting-edge foods, radical dining events, “kitchen(...)
Titre:
Experimental eating
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Prix:
$24.95
(disponible sur commande)
Résumé:
Profiling a range of culinary pioneers working across the fields of art, science, theatre, catering and design, Experimental Eating demonstrates how current creative collaborations are pushing the boundaries of how we understand, experience and relate to food and the rituals of dining. The book encompasses unusual and cutting-edge foods, radical dining events, “kitchen laboratory” experiments, food sculptures and other documentation of the transient events that make up this field of work.
Experimental eating
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Prix:
$24.95
(disponible sur commande)
Résumé:
Profiling a range of culinary pioneers working across the fields of art, science, theatre, catering and design, Experimental Eating demonstrates how current creative collaborations are pushing the boundaries of how we understand, experience and relate to food and the rituals of dining. The book encompasses unusual and cutting-edge foods, radical dining events, “kitchen laboratory” experiments, food sculptures and other documentation of the transient events that make up this field of work.
Classification:
livres
livres
Publication:
juin 2014
juin 2014
Sujet:
Bouffe
Bouffe
Classification:
livres
livres
Actions:
Prix:
$46.95
(disponible sur commande)
Résumé:
Numerous architects - including Mario Cucinella, Kengo Kuma, Dominique Perrault and Amandus Sattler - reveal their favourite recipes and the link between their architecture and personality. The architects prepare a few dishes with the aid of professional chefs - many pages in the book document these exciting cooking events. The book features a total of 30 detailed recipes(...)
$46.95
(disponible sur commande)
Résumé:
Numerous architects - including Mario Cucinella, Kengo Kuma, Dominique Perrault and Amandus Sattler - reveal their favourite recipes and the link between their architecture and personality. The architects prepare a few dishes with the aid of professional chefs - many pages in the book document these exciting cooking events. The book features a total of 30 detailed recipes(...)
Titre:
What architects cook up: architecture, aesthetics, and a love of cooking
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Prix:
$46.95
(disponible sur commande)
Résumé:
Numerous architects - including Mario Cucinella, Kengo Kuma, Dominique Perrault and Amandus Sattler - reveal their favourite recipes and the link between their architecture and personality. The architects prepare a few dishes with the aid of professional chefs - many pages in the book document these exciting cooking events. The book features a total of 30 detailed recipes in German and English with full-page photos. Each recipe supplements a portrait of the architect with personal statements on cooking, food and drink as well as architecture. Sketches from the architects and details of the dishes also enliven the book. The introduction is an essay on the many links between architecture and cooking.
What architects cook up: architecture, aesthetics, and a love of cooking
Actions:
Prix:
$46.95
(disponible sur commande)
Résumé:
Numerous architects - including Mario Cucinella, Kengo Kuma, Dominique Perrault and Amandus Sattler - reveal their favourite recipes and the link between their architecture and personality. The architects prepare a few dishes with the aid of professional chefs - many pages in the book document these exciting cooking events. The book features a total of 30 detailed recipes in German and English with full-page photos. Each recipe supplements a portrait of the architect with personal statements on cooking, food and drink as well as architecture. Sketches from the architects and details of the dishes also enliven the book. The introduction is an essay on the many links between architecture and cooking.
Classification:
livres
livres
Publication:
décembre 2012
décembre 2012
Sujet:
Bouffe
Bouffe
