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This new edition of Bonnie English's invaluable introduction to the cultural perspectives on fashion in the twentieth century expands upon her original text, covering and updating her investigation of both the commercial and cultural aspects of fashion.
This new book takes the debate a stage further, looking in more detail at the kind of progressive politics that might form the vision of a Good Society in which such inequality, and the instability it produces, is reduced.
The first photographic celebration of the most famous recording studio in the world, publishing in its 80th year.
Lucy Young is the bright new face of Aga cookery writing. Having worked for ten years as assistant to Mary Berry, the much loved 'Queen of the Aga', she has written this essential and stylish contemporary book for the busy Aga owning cook.
From products we use to clothes we wear, and spaces we inhabit, we rely on colour to provide visual appeal, data codes and meaning.
Discover how to develop a first-rate portfolio, and learn everything you need to know to become a professional designer and entrepreneur
Fuchsia Dunlop trained as a chef at China's leading cooking school and is internationally renowned for her delicious recipes and brilliant writing about Chinese food.
Two of the best food writers working today tackle a subject that has been in need of a definitive and fresh guide for many years.
250 gorgeous, colorful recipes that will help you live better and longer, from award-winning food writer and qualified doctor, Sarah Raven.
Heston Blumenthal at Home will change the way you think about cooking forever - prepare for a culinary revolution!
Tales of extravagant ingredients, revolutionary techniques and familiar kitchen appliances put to unfamiliar uses.
This glorious book also gives a unique insight into the way that Heston works, with signature dishes from both The Fat Duck and the double Michelin-starred Dinner.
The most desirable restaurant book ever published, now in a smaller format edition
At last, the star of BBC2's The Great British Bake Off reveals all the secrets of his craft in How to Bake.
A stunningly illustrated journey through the year at Raymond Blanc s legendary Le Manoir aux Quat Saisons."
Contains 700 recipes covering soups, tarts, snacks and sandwiches, salads, main courses, accompaniments, puddings, baking, preserving, drinks, and breakfasts. This book covers recipes from spaghetti Bolognese, sausage hotpot or shepherd's pie to salmon wi
From the classic Leiths series, a comprehensive guide to cooking techniques
Offers almost 1,000 delicious vegetarian recipes. This book includes recipes for snacks, salads, desserts and baking, as well as classic slow-cooked dishes and modern main courses that can be prepared in minutes. It includes what from avocado and rocket g
Lighting for Cinematography: A Practical Guide to the Art and Craft of Lighting for the Moving Image
The Cinetech Guide to the Film Crafts
Man who made Portuguese food cool' The Times`Offers so much more than just delightful recipes' Evening Standard`Nuno Mendes' book is a celebration of hearty Lisbon fare' Metro`With Lisboeta, I feel guided through the cuisine of Portugal's capital city.
From David Chang, currently the hottest chef in the culinary world, comes this his first book, written with "New York Times" food critic Peter Meehan, packed full of ingeniously creative recipes
Anissa Helou's classic work, The Fifth Quarter, first published in 2004, is now re-issued as Offal, updated and expanded with the addition of striking colour food photography.
To tie in with the primetime six-part BBC2 television series.
Fresh cherry cake, Plum bread, Baked Somerset Brie, Honey buns, Scottish oatcakes, Boxty pancakes . you don't get better than a traditional British bake.
"A collection of more than 180 appealing everyday recipes from the bestselling author of the River Cottage series"--Provided by publisher.
With an introduction by Hugh Fearnley-Whittingstall and helpful tips from Naomi throughout, this definitive gluten-free cookbook will add fresh vitality to your cooking and eating, and a host of recipes to make you feel great.
From the bestselling author of "POLPO" new mouthwatering recipes and stories from Spuntino, the New York-influenced diner taking the London restaurant scene by storm.
I'd go there a lot more only I live in Italy, and so I was depserate to get my hands on this book to at last try and recreate some of the dishes.
Richard Martin's compelling study is the first sustained critical assessment of the role architecture and design play in Lynch's films
`Heston Blumenthal's Big Fat Duck Cookbook is set to become the bible of molecular gastronomy.' -- BBC Good Food Magazine
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