1272 Résultats
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livres
livres
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$22.95
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From the typical to the exclusive, an “A to Z” about honey, with accurate contents and a vivid layout, rich in practical suggestions and literary and historical quotations. 192 pages in which one can discover features and peculiarities of honey, with many recipes, curiosities and tasting ideas. A book dedicated to nomadic apiculture to approach honey’s passion and(...)
$22.95
(disponible en magasin)
Résumé:
From the typical to the exclusive, an “A to Z” about honey, with accurate contents and a vivid layout, rich in practical suggestions and literary and historical quotations. 192 pages in which one can discover features and peculiarities of honey, with many recipes, curiosities and tasting ideas. A book dedicated to nomadic apiculture to approach honey’s passion and(...)
Titre:
Dictionary of honey from nomadic bees
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$22.95
(disponible en magasin)
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From the typical to the exclusive, an “A to Z” about honey, with accurate contents and a vivid layout, rich in practical suggestions and literary and historical quotations. 192 pages in which one can discover features and peculiarities of honey, with many recipes, curiosities and tasting ideas. A book dedicated to nomadic apiculture to approach honey’s passion and tradition from this particular point of view. Synonymous of concepts like “freedom” and “non-conformism”, “nomadism” always found deep roots in man’s history: from this starting point, “nomadic apiculture” expresses the aim of protecting and safeguarding honeys that come from rare blooms, sometimes difficult to reap, too. In a wider sense, it symbolizes the opportunity of drawing in a responsible way from nature’s resources.
Dictionary of honey from nomadic bees
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$22.95
(disponible en magasin)
Résumé:
From the typical to the exclusive, an “A to Z” about honey, with accurate contents and a vivid layout, rich in practical suggestions and literary and historical quotations. 192 pages in which one can discover features and peculiarities of honey, with many recipes, curiosities and tasting ideas. A book dedicated to nomadic apiculture to approach honey’s passion and tradition from this particular point of view. Synonymous of concepts like “freedom” and “non-conformism”, “nomadism” always found deep roots in man’s history: from this starting point, “nomadic apiculture” expresses the aim of protecting and safeguarding honeys that come from rare blooms, sometimes difficult to reap, too. In a wider sense, it symbolizes the opportunity of drawing in a responsible way from nature’s resources.
Classification:
livres
livres
Publication:
juin 2008
juin 2008
Sujet:
Bouffe
Bouffe
Classification:
livres
livres
Prix:
$23.95
(disponible sur commande)
Résumé:
Nature Anatomy is for anyone who appreciates and wants to explore the curiosities and beauty of the natural world in a new way. With whimsically hip illustrations by acclaimed illustrator Julia Rothman, every page is an extraordinary (and frame-worthy!) look at all kinds of subjects, including mineral formation, the inside of a volcano, what makes sunsets, monarch(...)
$23.95
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Nature Anatomy is for anyone who appreciates and wants to explore the curiosities and beauty of the natural world in a new way. With whimsically hip illustrations by acclaimed illustrator Julia Rothman, every page is an extraordinary (and frame-worthy!) look at all kinds of subjects, including mineral formation, the inside of a volcano, what makes sunsets, monarch(...)
Titre:
Nature anatomy: the curious parts & pieces of the natural world
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$23.95
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Nature Anatomy is for anyone who appreciates and wants to explore the curiosities and beauty of the natural world in a new way. With whimsically hip illustrations by acclaimed illustrator Julia Rothman, every page is an extraordinary (and frame-worthy!) look at all kinds of subjects, including mineral formation, the inside of a volcano, what makes sunsets, monarch butterfly migration, the ecosystem of a rotting log, the parts of a bird, the anatomy of a jellyfish, and much much more. Exploring has never been so fun and easy.
Nature anatomy: the curious parts & pieces of the natural world
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$23.95
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Résumé:
Nature Anatomy is for anyone who appreciates and wants to explore the curiosities and beauty of the natural world in a new way. With whimsically hip illustrations by acclaimed illustrator Julia Rothman, every page is an extraordinary (and frame-worthy!) look at all kinds of subjects, including mineral formation, the inside of a volcano, what makes sunsets, monarch butterfly migration, the ecosystem of a rotting log, the parts of a bird, the anatomy of a jellyfish, and much much more. Exploring has never been so fun and easy.
Classification:
livres
livres
Publication:
janvier 2015
janvier 2015
Sujet:
Bouffe
Bouffe
Classification:
livres
livres
Prix:
$13.95
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Résumé:
For writer and urbanist Shawn Micallef, brunch is a way to look more closely at the nature of work itself and a catalyst for solidarity among the so-called creative class. Drawing on theories from Thorstein Veblen to Richard Florida, Micallef traces his own journey from the rust belt to a cosmopolitan city where the evolving middle class he joined was oblivious to its(...)
$13.95
(disponible sur commande)
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For writer and urbanist Shawn Micallef, brunch is a way to look more closely at the nature of work itself and a catalyst for solidarity among the so-called creative class. Drawing on theories from Thorstein Veblen to Richard Florida, Micallef traces his own journey from the rust belt to a cosmopolitan city where the evolving middle class he joined was oblivious to its(...)
Titre:
The trouble with brunch : work, class and the pursuit of leisure
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$13.95
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For writer and urbanist Shawn Micallef, brunch is a way to look more closely at the nature of work itself and a catalyst for solidarity among the so-called creative class. Drawing on theories from Thorstein Veblen to Richard Florida, Micallef traces his own journey from the rust belt to a cosmopolitan city where the evolving middle class he joined was oblivious to its own instability and insularity. The Trouble with Brunch is a provocative analysis of foodie obsession and status anxiety, but it's also a call to reset our class consciousness. The real trouble with brunch isn't so much bad service and outsized portions of bacon, it's that brunch could be so much more.
The trouble with brunch : work, class and the pursuit of leisure
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$13.95
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Résumé:
For writer and urbanist Shawn Micallef, brunch is a way to look more closely at the nature of work itself and a catalyst for solidarity among the so-called creative class. Drawing on theories from Thorstein Veblen to Richard Florida, Micallef traces his own journey from the rust belt to a cosmopolitan city where the evolving middle class he joined was oblivious to its own instability and insularity. The Trouble with Brunch is a provocative analysis of foodie obsession and status anxiety, but it's also a call to reset our class consciousness. The real trouble with brunch isn't so much bad service and outsized portions of bacon, it's that brunch could be so much more.
Classification:
livres
livres
Publication:
juin 2014
juin 2014
Sujet:
Bouffe
Bouffe
Classification:
livres
livres
Titre:
Spollo kitchen
Spollo kitchen
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$54.00
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What do designers eat and how do they eat it? Spollo Kitchen is a visual cookbook, the result of a crossover between design and cooking. 100 designers from Italy and abroad were invited to participate in the idea by CTS grafica, in collaboration with AIAP (the Italian Association for Visual Communication Design) and ADCI (Art Director Club), to illustrate their favourite(...)
$54.00
(disponible sur commande)
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What do designers eat and how do they eat it? Spollo Kitchen is a visual cookbook, the result of a crossover between design and cooking. 100 designers from Italy and abroad were invited to participate in the idea by CTS grafica, in collaboration with AIAP (the Italian Association for Visual Communication Design) and ADCI (Art Director Club), to illustrate their favourite(...)
Titre:
Spollo kitchen
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$54.00
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What do designers eat and how do they eat it? Spollo Kitchen is a visual cookbook, the result of a crossover between design and cooking. 100 designers from Italy and abroad were invited to participate in the idea by CTS grafica, in collaboration with AIAP (the Italian Association for Visual Communication Design) and ADCI (Art Director Club), to illustrate their favourite recipes in a call to create the ultimate culinary poster. Judged by 5 professionals from the world of graphic design, the chosen projects are gathered together in Spollo Kitchen: recipes that are explained and illustrated, to try out and to look at.
Spollo kitchen
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$54.00
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Résumé:
What do designers eat and how do they eat it? Spollo Kitchen is a visual cookbook, the result of a crossover between design and cooking. 100 designers from Italy and abroad were invited to participate in the idea by CTS grafica, in collaboration with AIAP (the Italian Association for Visual Communication Design) and ADCI (Art Director Club), to illustrate their favourite recipes in a call to create the ultimate culinary poster. Judged by 5 professionals from the world of graphic design, the chosen projects are gathered together in Spollo Kitchen: recipes that are explained and illustrated, to try out and to look at.
Classification:
livres
livres
Publication:
novembre 2014
novembre 2014
Sujet:
Bouffe
Bouffe
Classification:
livres
livres
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$45.00
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The Kinfolk Table, a cookbook from the creators of the magazine, with profiles of 45 tastemakers who are cooking and entertaining in a way that is beautiful, uncomplicated, and inexpensive. Each of these home cooks—artisans, bloggers, chefs, writers, bakers, crafters—has provided one to three of the recipes they most love to share with others, whether they be simple(...)
$45.00
(disponible sur commande)
Résumé:
The Kinfolk Table, a cookbook from the creators of the magazine, with profiles of 45 tastemakers who are cooking and entertaining in a way that is beautiful, uncomplicated, and inexpensive. Each of these home cooks—artisans, bloggers, chefs, writers, bakers, crafters—has provided one to three of the recipes they most love to share with others, whether they be simple(...)
Titre:
The kinfolk table: recipes for small gathering
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$45.00
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The Kinfolk Table, a cookbook from the creators of the magazine, with profiles of 45 tastemakers who are cooking and entertaining in a way that is beautiful, uncomplicated, and inexpensive. Each of these home cooks—artisans, bloggers, chefs, writers, bakers, crafters—has provided one to three of the recipes they most love to share with others, whether they be simple breakfasts for two, one-pot dinners for six, or a perfectly composed sandwich for a solo picnic.
The kinfolk table: recipes for small gathering
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$45.00
(disponible sur commande)
Résumé:
The Kinfolk Table, a cookbook from the creators of the magazine, with profiles of 45 tastemakers who are cooking and entertaining in a way that is beautiful, uncomplicated, and inexpensive. Each of these home cooks—artisans, bloggers, chefs, writers, bakers, crafters—has provided one to three of the recipes they most love to share with others, whether they be simple breakfasts for two, one-pot dinners for six, or a perfectly composed sandwich for a solo picnic.
Classification:
livres
livres
Publication:
novembre 2013
novembre 2013
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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$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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$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.
Classification:
livres
livres
Publication:
décembre 2014
décembre 2014
Sujet:
Bouffe
Bouffe
Classification:
livres
livres
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$35.00
(disponible sur commande)
Résumé:
Ce livre propose des recettes à base d'oeufs simples et équilibrées élaborées par Rose Carrarini, cofondatrice de Rose Bakery, une adresse anglo-française incontournable associant pâtisserie et restaurant. Les recettes indispensables pour réussir à la perfection oeufs à la coque, durs, pochés, brouillés et au plat y côtoient celles des plats de Rose Bakery les plus appréciés
$35.00
(disponible sur commande)
Résumé:
Ce livre propose des recettes à base d'oeufs simples et équilibrées élaborées par Rose Carrarini, cofondatrice de Rose Bakery, une adresse anglo-française incontournable associant pâtisserie et restaurant. Les recettes indispensables pour réussir à la perfection oeufs à la coque, durs, pochés, brouillés et au plat y côtoient celles des plats de Rose Bakery les plus appréciés
Titre:
Comment cuire un oeuf: à la coque, dur, poché, brouillé, au plat, au four, à la vapeur
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$35.00
(disponible sur commande)
Résumé:
Ce livre propose des recettes à base d'oeufs simples et équilibrées élaborées par Rose Carrarini, cofondatrice de Rose Bakery, une adresse anglo-française incontournable associant pâtisserie et restaurant. Les recettes indispensables pour réussir à la perfection oeufs à la coque, durs, pochés, brouillés et au plat y côtoient celles des plats de Rose Bakery les plus appréciés
Comment cuire un oeuf: à la coque, dur, poché, brouillé, au plat, au four, à la vapeur
Actions:
Prix:
$35.00
(disponible sur commande)
Résumé:
Ce livre propose des recettes à base d'oeufs simples et équilibrées élaborées par Rose Carrarini, cofondatrice de Rose Bakery, une adresse anglo-française incontournable associant pâtisserie et restaurant. Les recettes indispensables pour réussir à la perfection oeufs à la coque, durs, pochés, brouillés et au plat y côtoient celles des plats de Rose Bakery les plus appréciés
Classification:
livres
livres
Publication:
décembre 2014
décembre 2014
Sujet:
Bouffe
Bouffe
Classification:
livres
livres
Prix:
$46.00
(disponible sur commande)
Résumé:
When Mimi Thorisson and her family moved from Paris to a small town in out-of-the-way Médoc, she did not quite know what was in store for them. She found ingredients—from local farmers and the neighboring woods—and, most important, time to cook. Her cookbook chronicles the family’s seasonal meals and life in an old farmhouse, all photographed by her husband.
$46.00
(disponible sur commande)
Résumé:
When Mimi Thorisson and her family moved from Paris to a small town in out-of-the-way Médoc, she did not quite know what was in store for them. She found ingredients—from local farmers and the neighboring woods—and, most important, time to cook. Her cookbook chronicles the family’s seasonal meals and life in an old farmhouse, all photographed by her husband.
Titre:
A kitchen in France: a year of cooking in my farmhouse
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$46.00
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Résumé:
When Mimi Thorisson and her family moved from Paris to a small town in out-of-the-way Médoc, she did not quite know what was in store for them. She found ingredients—from local farmers and the neighboring woods—and, most important, time to cook. Her cookbook chronicles the family’s seasonal meals and life in an old farmhouse, all photographed by her husband.
A kitchen in France: a year of cooking in my farmhouse
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Prix:
$46.00
(disponible sur commande)
Résumé:
When Mimi Thorisson and her family moved from Paris to a small town in out-of-the-way Médoc, she did not quite know what was in store for them. She found ingredients—from local farmers and the neighboring woods—and, most important, time to cook. Her cookbook chronicles the family’s seasonal meals and life in an old farmhouse, all photographed by her husband.
Classification:
livres
livres
Publication:
octobre 2014
octobre 2014
Sujet:
Bouffe
Bouffe
Classification:
livres
livres
Actions:
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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$36.95
(disponible en magasin)
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"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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$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
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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(...)
$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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$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
