With a foreword by Tricia Guild this is a comprehensive sourcebook with elegant sumptuous images. Ch 1 examines the variety of fibres available, their origins and unique characteristics. Ch 2 shows how fibres become fabrics by spinning, weaving and printing. Ch 3 shows how fabrics are used for curtains, upholstery, cushions and trimmings.
Radiating bohemian summer glamour, this is the culmination of a mission to bring easy vegetarian cooking to a time-poor urban population. 100 beautiful recipes using Ibizas luscious fruit and vegetables shot on location at Mirjams home.
Even now, when modern technology has made information so easy to exchange, some words are still hard to say. In this book, Shane Connolly examines the language of flowers in the context of love - that most tricky and subtle of emotions. Using a selection of over fifty gorgeous plants, Shane demonstrates how flowers, whether as single stems or ......
Master Chocolatier Paul A Young has assembled a glittering array of friends and colleagues who have contributed to this collection of glorious recipes. From how to make sweets and candy to baked goods, desserts, ice cream and drinks, under Pauls professional hand these are transformed into mouthwatering recipes for the home cook.
Chef Mikkel Karstad takes us on a fishing trip around the lakes, rivers and coastline of his native Denmark, catching and cooking fish and shellfish from sustainable species only. Each is given its own chapter, from plaice and skate to razor clams, langoustine and crab, with clear examples as to why zander fillet is an ethical and even more ......
Spencer Fung is never without a sketchbook or a pencil. Inspiration and ideas can strike at any moment, and often the smallest thing that catches his eye impels him to capture it on paper. Whether it is designing private houses, restaurants, hotels, furniture or lighting, he starts by hand, creating miniature works of art, which he then ......
Nourishing Favourites from the Como Shambhala Kitchens
With the belief that food could be both healthful and pleasurable, entrepreneur Christina Ong developed the awardwinning COMO Shambhala Cuisine for her COMO Hotels and Resorts worldwide. Here, 147 classics have been reworked for the home cook, from no-cook juice combinations and raw salads to luxurious dishes suitable for entertaining.
Slow-cooked food and what the author likes to call 'good tempered food', is that proper cooking is all about. In fact it's the chief pleasure of cooking. It's about re-uniting yourself with a sense of pleasure in the kitchen, rediscovering that 'slow' or 'time-taken' doesn't mean difficult. This is a hugely underrated pleasure in it's own right -
