197 Résultats
Classification:
livres
livres
Titre:
Maraîcher trois étoiles
Maraîcher trois étoiles
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$99.95
(disponible sur commande)
Résumé:
Ce livre, illustré de photographies, se veut à la fois le portrait d’un maraîcher de chefs au parcours exceptionnel, une initiation à l’art du potager au fil des saisons (version nipponne sur sol français), une découverte de légumes méconnus du jardin d’Asafumi Yamashita sans oublier les entretiens et recettes des chefs.
$99.95
(disponible sur commande)
Résumé:
Ce livre, illustré de photographies, se veut à la fois le portrait d’un maraîcher de chefs au parcours exceptionnel, une initiation à l’art du potager au fil des saisons (version nipponne sur sol français), une découverte de légumes méconnus du jardin d’Asafumi Yamashita sans oublier les entretiens et recettes des chefs.
Titre:
Maraîcher trois étoiles
Actions:
Prix:
$99.95
(disponible sur commande)
Résumé:
Ce livre, illustré de photographies, se veut à la fois le portrait d’un maraîcher de chefs au parcours exceptionnel, une initiation à l’art du potager au fil des saisons (version nipponne sur sol français), une découverte de légumes méconnus du jardin d’Asafumi Yamashita sans oublier les entretiens et recettes des chefs.
Maraîcher trois étoiles
Actions:
Prix:
$99.95
(disponible sur commande)
Résumé:
Ce livre, illustré de photographies, se veut à la fois le portrait d’un maraîcher de chefs au parcours exceptionnel, une initiation à l’art du potager au fil des saisons (version nipponne sur sol français), une découverte de légumes méconnus du jardin d’Asafumi Yamashita sans oublier les entretiens et recettes des chefs.
Classification:
livres
livres
Publication:
avril 2015
avril 2015
Sujet:
Bouffe
Bouffe
Classification:
livres
livres
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Prix:
$50.00
(disponible sur commande)
Résumé:
Chef Mina Stone has been cooking delicious lunches at Urs Fischer's Brooklyn-based art studio for the past five years and producing private gallery dinners in the New York art world since 2006. Cooking for Artists presents more than 70 of Stone's family-style recipes inspired by her Greek heritage and her love of simple, fresh, seasonal food. The book is designed by(...)
$50.00
(disponible sur commande)
Résumé:
Chef Mina Stone has been cooking delicious lunches at Urs Fischer's Brooklyn-based art studio for the past five years and producing private gallery dinners in the New York art world since 2006. Cooking for Artists presents more than 70 of Stone's family-style recipes inspired by her Greek heritage and her love of simple, fresh, seasonal food. The book is designed by(...)
Titre:
Mina Stone: cooking for artists
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$50.00
(disponible sur commande)
Résumé:
Chef Mina Stone has been cooking delicious lunches at Urs Fischer's Brooklyn-based art studio for the past five years and producing private gallery dinners in the New York art world since 2006. Cooking for Artists presents more than 70 of Stone's family-style recipes inspired by her Greek heritage and her love of simple, fresh, seasonal food. The book is designed by Fischer and includes drawings by Hope Atherton, Darren Bader, Matthew Barney, Alex Eagleton, Urs Fischer, Cassandra MacLeod, Elizabeth Peyton, Rob Pruitt, Peter Regli, Josh Smith, Spencer Sweeney and Philippos Theodorides-all members of the community of artists that delights in Stone's cooking.
Mina Stone: cooking for artists
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Prix:
$50.00
(disponible sur commande)
Résumé:
Chef Mina Stone has been cooking delicious lunches at Urs Fischer's Brooklyn-based art studio for the past five years and producing private gallery dinners in the New York art world since 2006. Cooking for Artists presents more than 70 of Stone's family-style recipes inspired by her Greek heritage and her love of simple, fresh, seasonal food. The book is designed by Fischer and includes drawings by Hope Atherton, Darren Bader, Matthew Barney, Alex Eagleton, Urs Fischer, Cassandra MacLeod, Elizabeth Peyton, Rob Pruitt, Peter Regli, Josh Smith, Spencer Sweeney and Philippos Theodorides-all members of the community of artists that delights in Stone's cooking.
Classification:
livres
livres
Publication:
avril 2015
avril 2015
Sujet:
Bouffe
Bouffe
Classification:
livres
livres
Titre:
CCCP cookbook
CCCP cookbook
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$42.50
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Résumé:
The stories and recipes contained in the CCCP Cook Book reflect its turbulent times: from basic subsistence meals consumed by the average citizen (like okroshka, a cold soup made with the fermented beverage kvass) to extravagant banquets held by the political elite (suckling pig with buckwheat), with a scattering of classics (beef stroganoff) in between. Each recipe is(...)
$42.50
(disponible sur commande)
Résumé:
The stories and recipes contained in the CCCP Cook Book reflect its turbulent times: from basic subsistence meals consumed by the average citizen (like okroshka, a cold soup made with the fermented beverage kvass) to extravagant banquets held by the political elite (suckling pig with buckwheat), with a scattering of classics (beef stroganoff) in between. Each recipe is(...)
Titre:
CCCP cookbook
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Prix:
$42.50
(disponible sur commande)
Résumé:
The stories and recipes contained in the CCCP Cook Book reflect its turbulent times: from basic subsistence meals consumed by the average citizen (like okroshka, a cold soup made with the fermented beverage kvass) to extravagant banquets held by the political elite (suckling pig with buckwheat), with a scattering of classics (beef stroganoff) in between. Each recipe is introduced with a historical story or anecdote from the period, and illustrated using images sourced from original Soviet recipe books collected by the authors, food historians Olga and Pavel Syutkin.
CCCP cookbook
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Prix:
$42.50
(disponible sur commande)
Résumé:
The stories and recipes contained in the CCCP Cook Book reflect its turbulent times: from basic subsistence meals consumed by the average citizen (like okroshka, a cold soup made with the fermented beverage kvass) to extravagant banquets held by the political elite (suckling pig with buckwheat), with a scattering of classics (beef stroganoff) in between. Each recipe is introduced with a historical story or anecdote from the period, and illustrated using images sourced from original Soviet recipe books collected by the authors, food historians Olga and Pavel Syutkin.
Classification:
livres
livres
Publication:
septembre 2015
septembre 2015
Sujet:
Bouffe
Bouffe
Classification:
livres
livres
Titre:
The architecture of taste
The architecture of taste
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$24.00
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Résumé:
On November 27, 2012, world-renowned pastry chef Pierre Hermé arrived at Harvard University from Paris. He brought five chefs, two assistants, 600 sheets of gelatin, 150 eggs, 68 pounds of caster sugar, 40 pounds of unsalted butter, 32 pounds of cream, 25 pounds of milk chocolate couverture, 11 pounds of grated wasabi, and the alchemic techniques to transform these(...)
$24.00
(disponible sur commande)
Résumé:
On November 27, 2012, world-renowned pastry chef Pierre Hermé arrived at Harvard University from Paris. He brought five chefs, two assistants, 600 sheets of gelatin, 150 eggs, 68 pounds of caster sugar, 40 pounds of unsalted butter, 32 pounds of cream, 25 pounds of milk chocolate couverture, 11 pounds of grated wasabi, and the alchemic techniques to transform these(...)
Titre:
The architecture of taste
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Prix:
$24.00
(disponible sur commande)
Résumé:
On November 27, 2012, world-renowned pastry chef Pierre Hermé arrived at Harvard University from Paris. He brought five chefs, two assistants, 600 sheets of gelatin, 150 eggs, 68 pounds of caster sugar, 40 pounds of unsalted butter, 32 pounds of cream, 25 pounds of milk chocolate couverture, 11 pounds of grated wasabi, and the alchemic techniques to transform these ingredients into an elaborate “lecture de pâtisserie.” Together with Savinien Caracostea and Sanford Kwinter, he methodically deconstructed four conceptual desserts for 400 spectator-diners. The Architecture of Taste recaptures this night and the physiological effects of Hermé’s pastry visions.
The architecture of taste
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Prix:
$24.00
(disponible sur commande)
Résumé:
On November 27, 2012, world-renowned pastry chef Pierre Hermé arrived at Harvard University from Paris. He brought five chefs, two assistants, 600 sheets of gelatin, 150 eggs, 68 pounds of caster sugar, 40 pounds of unsalted butter, 32 pounds of cream, 25 pounds of milk chocolate couverture, 11 pounds of grated wasabi, and the alchemic techniques to transform these ingredients into an elaborate “lecture de pâtisserie.” Together with Savinien Caracostea and Sanford Kwinter, he methodically deconstructed four conceptual desserts for 400 spectator-diners. The Architecture of Taste recaptures this night and the physiological effects of Hermé’s pastry visions.
Classification:
livres
livres
Publication:
juillet 2015
juillet 2015
Sujet:
Bouffe
Bouffe
Classification:
livres
livres
Titre:
Food dal cucchiaio al mondo
Food dal cucchiaio al mondo
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$54.00
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Résumé:
‘Food’ is an exploration of the architectural issues associated with storing, distribution, consumption, and disposal of food and raw materials, stimulating debate with respect to our contemporary situation of crowded cities and overpopulation. With more than 50 works by various artists and architects, the exhibition at MAXXI tackles the global political, social, urban,(...)
$54.00
(disponible sur commande)
Résumé:
‘Food’ is an exploration of the architectural issues associated with storing, distribution, consumption, and disposal of food and raw materials, stimulating debate with respect to our contemporary situation of crowded cities and overpopulation. With more than 50 works by various artists and architects, the exhibition at MAXXI tackles the global political, social, urban,(...)
Titre:
Food dal cucchiaio al mondo
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Prix:
$54.00
(disponible sur commande)
Résumé:
‘Food’ is an exploration of the architectural issues associated with storing, distribution, consumption, and disposal of food and raw materials, stimulating debate with respect to our contemporary situation of crowded cities and overpopulation. With more than 50 works by various artists and architects, the exhibition at MAXXI tackles the global political, social, urban, and economic effects of food on communities and regions. Divided into six sections – body, house, street, city, landscape, world – it ranges from the individual to the planetary dimension in its examination and questioning of the major geopolitical issues and networks for the production and distribution of food.
Food dal cucchiaio al mondo
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Prix:
$54.00
(disponible sur commande)
Résumé:
‘Food’ is an exploration of the architectural issues associated with storing, distribution, consumption, and disposal of food and raw materials, stimulating debate with respect to our contemporary situation of crowded cities and overpopulation. With more than 50 works by various artists and architects, the exhibition at MAXXI tackles the global political, social, urban, and economic effects of food on communities and regions. Divided into six sections – body, house, street, city, landscape, world – it ranges from the individual to the planetary dimension in its examination and questioning of the major geopolitical issues and networks for the production and distribution of food.
Classification:
livres
livres
Publication:
septembre 2015
septembre 2015
Sujet:
Bouffe
Bouffe
Classification:
livres
livres
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Prix:
$44.95
(disponible sur commande)
Résumé:
Often, smell can feel like the last sensory frontier. Still a little visceral, still less explored—and exploited—than its other, far more interfaced and corporatised counterparts. When we talk about scent, too, we tend to turn to the natural as a means to efface the natural—sea breezes and floral bouquets to mask perspiration and cooking smells. But then there’s indolic(...)
$44.95
(disponible sur commande)
Résumé:
Often, smell can feel like the last sensory frontier. Still a little visceral, still less explored—and exploited—than its other, far more interfaced and corporatised counterparts. When we talk about scent, too, we tend to turn to the natural as a means to efface the natural—sea breezes and floral bouquets to mask perspiration and cooking smells. But then there’s indolic(...)
Titre:
The state vol 3: the social olfactory
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Prix:
$44.95
(disponible sur commande)
Résumé:
Often, smell can feel like the last sensory frontier. Still a little visceral, still less explored—and exploited—than its other, far more interfaced and corporatised counterparts. When we talk about scent, too, we tend to turn to the natural as a means to efface the natural—sea breezes and floral bouquets to mask perspiration and cooking smells. But then there’s indolic smells, or those fetid-sweet, narcotic compounds found mostly in white flowers like jasmine, nargis, tuberose and honeysuckle. Seductive as they might be, there’s something in them that’s a little bit putrescine, cadaverine. The smell of something rotten in the social factory.
The state vol 3: the social olfactory
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Prix:
$44.95
(disponible sur commande)
Résumé:
Often, smell can feel like the last sensory frontier. Still a little visceral, still less explored—and exploited—than its other, far more interfaced and corporatised counterparts. When we talk about scent, too, we tend to turn to the natural as a means to efface the natural—sea breezes and floral bouquets to mask perspiration and cooking smells. But then there’s indolic smells, or those fetid-sweet, narcotic compounds found mostly in white flowers like jasmine, nargis, tuberose and honeysuckle. Seductive as they might be, there’s something in them that’s a little bit putrescine, cadaverine. The smell of something rotten in the social factory.
Classification:
livres
livres
Publication:
septembre 2015
septembre 2015
Sujet:
Bouffe
Bouffe
Classification:
livres
livres
Titre:
La ferme impossible
La ferme impossible
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Prix:
$20.00
(disponible sur commande)
Résumé:
Vous rêvez d'exploiter une petite ferme familiale où vous éléveriez 2 vaches pour leur lait, 200 poules pour leurs oeufs et 500 poulets pour leur chair? Abandonnez votre rêve! Au Québec, les lois qui régissent la production et la mise en marché des produits agricoles (plans conjoints, quotas, agences de vente...) sont autant d'entraves au démarrage d'une telle(...)
$20.00
(disponible sur commande)
Résumé:
Vous rêvez d'exploiter une petite ferme familiale où vous éléveriez 2 vaches pour leur lait, 200 poules pour leurs oeufs et 500 poulets pour leur chair? Abandonnez votre rêve! Au Québec, les lois qui régissent la production et la mise en marché des produits agricoles (plans conjoints, quotas, agences de vente...) sont autant d'entraves au démarrage d'une telle(...)
Titre:
La ferme impossible
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Prix:
$20.00
(disponible sur commande)
Résumé:
Vous rêvez d'exploiter une petite ferme familiale où vous éléveriez 2 vaches pour leur lait, 200 poules pour leurs oeufs et 500 poulets pour leur chair? Abandonnez votre rêve! Au Québec, les lois qui régissent la production et la mise en marché des produits agricoles (plans conjoints, quotas, agences de vente...) sont autant d'entraves au démarrage d'une telle entreprise. Dans La ferme impossible, livre qui approfondit la conférence éponyme qu'il a prononcée aux quatre coins du Québec, Dominic Lamontagne témoigne des difficultés qu'éprouvent tous ceux et celles qui veulent pratiquer une agriculture artisanale, transformatrice et résiliente.
La ferme impossible
Actions:
Prix:
$20.00
(disponible sur commande)
Résumé:
Vous rêvez d'exploiter une petite ferme familiale où vous éléveriez 2 vaches pour leur lait, 200 poules pour leurs oeufs et 500 poulets pour leur chair? Abandonnez votre rêve! Au Québec, les lois qui régissent la production et la mise en marché des produits agricoles (plans conjoints, quotas, agences de vente...) sont autant d'entraves au démarrage d'une telle entreprise. Dans La ferme impossible, livre qui approfondit la conférence éponyme qu'il a prononcée aux quatre coins du Québec, Dominic Lamontagne témoigne des difficultés qu'éprouvent tous ceux et celles qui veulent pratiquer une agriculture artisanale, transformatrice et résiliente.
Classification:
livres
livres
Publication:
octobre 2015
octobre 2015
Sujet:
Bouffe
Bouffe
