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Andy Warhol. Polaroids
Andy Warhol was a relentless chronicler of life and its encounters. Carrying a Polaroid camera nearly everywhere he went from the late 19605 until his death in 1987, he amassed a huge collection of instant pictures of friends, lovers, patrons, the famous, the obscure, the scenic, the fashionable, and himself. Created in collaboration with the Andy Warhol Foundation, this book features hundreds of these instant photos, most of them never seen before. Portraits of celebrities such as Mick Jagger, Alfred Hitchcock, Jack Nicholson, OJ Simpson, Pele, Debbie Harry are included alongside images of his entourage and high life, landscapes, and still lifes from Cabbage Patch dolls to the iconic soup cans. Often raw and impromptu, Warhol's Polaroids document his era like Instagram captures our own. From the unofficial court photographer of New York high and low society, this collection is an indispensable record of Warhol's life, world, and vision.
Vypredané
94,05 €
99,00 €
What Are You Looking At
What is modern art? Why do we either love it or loathe it? And why is it worth so much damn money? Join Will Gompertz on a dazzling tour that will change the way you look at modern art forever. From Monet's water lilies to Van Gogh's sunflowers, from Warhol's soup cans to Hirst's pickled shark, hear the stories behind the masterpieces, meet the artists as they really were, and discover the real point of modern art. You will learn: not all conceptual art is bollocks; Picasso is king (but Cezanne is better); Pollock is no drip; Dali painted with his moustache; a urinal changed the course of art, why your five year-old really couldn't do it. Refreshing, irreverent and always straightforward, What Are You Looking At? asks all the basic questions that you were too afraid to ask. Your next gallery trip is going to be a little less intimidating and a lot more interesting.
Vypredané
11,35 €
11,95 €
Mostly Plants
New York Times and USA Today Bestseller
"Eat food, not too much, mostly plants." With these seven words, Michael Pollan-brother of Lori, Dana, and Tracy Pollan, and son of Corky-started a national conversation about how to eat for optimal health. A decade later, the value of a plant-based diet is widely accepted--and yet for many people, easier said than done.
So what does choosing "mostly plants" look like in real life? In families where not everyone is on the same vegetarian page the word "mostly" is key. The point isn't necessarily to give up meat entirely but to build a diet that shifts the ratio of animal to plants to create delicious--and nutritious--meals sure to appeal to everyone.
There has never been a better time to cook with vegetables-and to move plants to the center of the American plate. Even if plants weren't the better choice for your health, they make the case for themselves purely on the basis of deliciousness.
This approach to eating-also known as a flexitarian diet--strikes the best balance on our plates between flavor and pleasure, and nutrition and sustainability. In Mostly Plants, readers will find inventive and unexpected ways to focus on cooking with vegetables-dishes such as Crispy Kale and Potato Hash with Fried Eggs; Tandoori Chicken and Vegetable Sheet Pan Supper; Salmon Farro Bowl; and Roasted Tomato Soup with Gruyere Chickpea "Croutons". Here are recipes that keep the spotlight on the vegetables, at a time when the quality of fresh produce has never been better.
In Mostly Plants readers will find recipes that satisfy or can be adapted to almost all dietary needs; vegetarian, vegan, gluten free, and dairy free. And the best part: many of these dishes can be on the table in 35 minutes or less! With skillet-to-oven recipes, sheet pan suppers, one-pot meals and more, this is real cooking for real life: meals that are wholesome, delectable--and mostly plants.
Vypredané
30,88 €
32,50 €
Rilla of Ingleside
Rediscover Anne Shirley and her adventures in this beautiful edition of L.M. Montgomery's classic. The youngest daughter of Anne and Gilbert meets the trials of World War I with irrepressible spirit in this artfully packaged edition of the sixth book in the Anne of Green Gables series. Anne's children are almost grown up, except for pretty, high-spirited Rilla. No one can resist her bright hazel eyes and dazzling smile. Rilla, nearly fifteen, can't think any further ahead than going to her very first dance at the Four Winds lighthouse and getting her first kiss from handsome Kenneth Ford. But undreamed-of challenges await as the world of Ingleside becomes endangered by a faraway war. When her brothers go off to fight and Rilla brings home an orphaned newborn in a soup tureen, she is swept into a drama that tests her courage and leaves her changed forever.
Japan Japanese Cuisine for Beginners
In the past decades, Japanese food has become part of the global culinary scene: sushi, maki, miso soup, teriyaki, and tofu have found their way to our plates and palates. Japanese cooking not only harmoniously combines flavors and aesthetics, it is also praised for its nutritional and health benefits. This book introduces readers to the essence of Japanese cuisine: what are the basic ingredients and utensils? Which basic recipes need one know to cook Japanese style? Why is rice so important that the word "gohan" (rice) also means "meal"? More than one hundred recipes of traditional yet simple Japanese dishes are explained step-by-step with tips and variants. Beautiful photographs of soups, noodles, sushi, meat, fish, seafood, vegetables, and deserts (chocolate tofu mousse, matcha tart with almonds and lemon, to name but a few) take you on a tour of Japanese culinary culture.
Vypredané
12,30 €
12,95 €
Tristram Shandy
I am got, I know not how, into a cold unmetaphorical vein of infamous writing, and cannot take a plumb-lift out of it for my soul; so must be obliged to go on writing like a Dutch commentator to the end of the chapter, unless something be done...' Laurence Sterne's great masterpiece of bawdy humour and rich satire defies any attempt to categorize it. Part novel, part digression, its gloriously disordered narrative interweaves the birth and life of the unfortunate 'hero' Tristram Shandy, the eccentric philosophy of his father Walter, the amours and military obsessions of Uncle Toby, and a host of other characters, including Dr Slop, Corporal Trim and the parson Yorick. A joyful celebration of the endless possibilities of the art of fiction, "Tristram Shandy" is also a wry demonstration of its limitations. "The Penguin English Library" - 100 editions of the best fiction in English, from the eighteenth century and the very first novels to the beginning of the First World War.
Vypredané
6,64 €
6,99 €
Food of Morocco
Paula Wolfert's name is synonymous with revealing the richres of authentic Mediterranean cooking, especially the cuisine of Morocco. In The Food of Morocco, she brings to bear more than forty years of experience of, love of, and original research on the traditional food of that country. The result is the definitive book on Moroccan cuisine, from tender Berber skillet bread to spiced hariria (the classic soup made with lentils and chickpeas), from chicken with tangy preserved lemon and olives to steamed sweet and savoury breast of lamb stuffed with couscous and dates. The recipes are clear and inviting, and infused with the author's unparalleled knowledge of this delicious food. Essays illuminate the essential elements of Moroccan flavour and emphasise the accessibility of once hard-to-find ingredients such as saffron, argan oil and Moroccan cumin seed.
Vypredané
41,79 €
43,99 €
Elemental
The Universe came into being 13.8 billion years ago. At this point, all of existence could be summed up as an endless soup of particles frothing at temperatures many times hotter than the Sun. It was chaos. Fortunately, as the Universe expanded, everything began to cool and the particles stabilised. It was around this time, as disorder gave way to order, that the elements were born. Fast forward to June 2016 and the periodic table of elements was finally completed with the discovery and addition of four new elements. At last we could identify all the ingredients necessary to make a world. But it doesn't stop there. Human ingenuity knows no bounds; we have even begun to invent our own elements and have created an entire science devoted to their study: chemistry.
When it comes to chemistry, Tim James knows his stuff. In Elemental he tells the story of the periodic table from its ancient Greek roots, when you could count the number of elements humans were aware of on one hand, to the modern alchemists of the twentieth and twenty-first centuries, who have used nuclear chemistry and physics to generate new elements and complete the periodic table. In addition to this, James answers questions such as:
What is the chemical symbol for a human?
What would happen if all of the elements were mixed together?
How many bananas can you stand next to before you die of radiation sickness?
Which liquid can teleport through walls?
Why is the medieval dream of transmuting lead into gold now a reality?
Vypredané
14,73 €
15,50 €
French Country Table
Honest, fresh and satisfying food is the essence of French country cooking - it's not expensive or complicated and never goes out of style. Included in this enticing collection are classic recipes for Soups, such as Soupe au Pistou and French Onion Soup. Starters to try include Goat's Cheese Tart or Mackerel Pate. More substantial recipes for Meat are Pork in Cider with Potatoes and Apples and Cassoulet. Simple yet delicious ideas for Poultry & Game include Chicken with Tarragon and Duck Breasts with Peppercorns. Traditional Fish & Seafood dishes include Sole Meuniere and Mussels with Fennel, Tomatoes, Garlic and Saffron. Vegetarian options include Aubergine, Onion and Tomato Tian while great Salads and Side Vegetables include Chicory Salad with Roquefort, Celery and Walnuts; and, Baby Leeks with Herb Vinaigrette. Finish with delicious Sweet Things; Pear and Almond Tart or Chocolate Cream Pots.
Vypredané
20,89 €
21,99 €
Typographic Universe
Virtually anything can be used to make original typography: flora, fauna, foodstuffs even mens underwear. Whats more, once you start looking, it is impossible not to see letters everywhere, in natural, artificial and urban environments. A celebration of the world of letters, The Typographic Universe features more than 300 examples of unusual letterforms, either created from non-traditional materials or found in unexpected places. From deliberate inventions aromatic alphabets made of spaghetti, soup or spices, or contorted typefaces styled out of human handprints to serendipitous and often short-lived discoveries letters formed by chemtrails in the sky, by negative spaces between trees branches and city buildings, or by cracks in plaster to fading ghost types painted on buildings in a pre-digital age, this typographic scavenger hunt will excite and inspire graphic designers, typographers and anyone who shares the current popular fascination with the wonderful world of typography.
Vypredané
32,78 €
34,50 €
Bouchon
Thomas Keller, chef/proprieter of Napa Valley's French Laundry, is passionate about bistro cooking. He believes fervently that the real art of cooking lies in elevating to excellence the simplest ingredients; that bistro cooking embodies at once a culinary ethos of generosity, economy, and simplicity; that the techniques at its foundation are profound, and the recipes at its heart have a powerful ability to nourish and please. So enamored is he of this older, more casual type of cooking that he opened the restaurant Bouchon, right next door to the French Laundry, so he could satisfy a craving for a perfectly made quiche, or a gratineacute;ed onion soup, or a simple but irresistible roasted chicken. Now Bouchon , the cookbook, embodies this cuisine in all its sublime simplicity. But let's begin at the real beginning. For Keller, great cooking is all about the virtue of process and attention to detail. Even in the humblest dish, the extra thought is evident, which is why this food tastes so amazing: The onions for the onion soup are caramelized for five hours; lamb cheeks are used for the navarin; basic but essential refinements every step of the way make for the cleanest flavors, the brightest vegetables, the perfect balance-whether of fat to acid for a vinaigrette, of egg to liquid for a custard, of salt to meat for a duck confit. Because versatility as a cook is achieved through learning foundations, Keller and Bouchon executive chef Jeff Cerciello illuminate all the key points of technique along the way: how a two-inch ring makes for a perfect quiche; how to recognize the right hazelnut brown for a brown butter sauce; how far to caramelize sugar for different uses. But learning and refinement aside-oh those recipes! Steamed mussels with saffron, bourride, trout grenobloise with its parsley, lemon, and croutons; steak frites, beef bourguignon, chicken in the pot-all exquisitely crafted. And those immortal desserts: the tarte Tatin, the choco
Vypredané
39,85 €
41,95 €
Katapult - Greatest Hits CD
Tracklist:
CD 1
1. Půlnoční závodní dráha 2. Lesní manekýn
3. Tichá pošta
4. Já nesnídám sám 5. Hlupák váhá 6. Vlaky v hlavě
7. Nalaď si život do C dur 8. Nebreč, kdyby za to stál 9. Katapult
10. Blues 11. Až... 12. Svobodárna
13. Maturant
14. Jsou špatný dny...
15. Dvě růže krepový 16. Vojín XY hlásí příchod 17. Jen jednou dostat šanci
18. Motorka 19. Neplač lásko (Nie placz Ewka)
CD 2
1. Na to zapomeň
2. Rovnováha
3. Starý desky hrajou dál 4. Každý kluk
5. Kdybys měla
6. Máš na boku chmýří
7. Někdy příště
8. Inzerát
9. Modrý z nebe
10. Třináctá komnata
11. Rock and Roller
12. Sem - tam
13. ...a co rock´n roll
14. V tomhle nejedu
15. Chodníkový blues
16. Pořádnej beat
17. Smutná nevěsta
18. Všechno nebo nic (All Or Nothing)
Outlander Kitchen
Take a bite out of Diana Gabaldon s "New York Times" bestselling Outlander novels, the inspiration for the hit Starz series, with this immersive official cookbook from OutlanderKitchen.com founder Theresa Carle-Sanders! Claire Beauchamp Randall s incredible journey from postwar Britain to eighteenth-century Scotland is a feast for all five senses, and taste is no exception. From Claire s first lonely bowl of porridge at Castle Leoch to the decadent roast beef served after her hasty wedding to Highland warrior Jamie Fraser, from gypsy stew and jam tarts to fried chicken and buttermilk drop biscuits, there are enough mouthwatering meals along the way to whet the appetite of even the most demanding palate. Now professional chef and founder of OutlanderKitchen.com Theresa Carle-Sanders offers up this extraordinary cuisine for your table. Featuring more than one hundred recipes, "Outlander Kitchen" retells Claire and Jamie s incredible story through the flavors of the Scottish Highlands and beyond. Following the high standards for prodigious research and boundless creativity set by Gabaldon herself, Carle-Sanders draws on the events and characters of the novels to deliver delicious and inventive dishes that highlight local ingredients and traditional cooking techniques. Yet amateur chefs need not fear: These doable, delectable recipes have been updated for today s modern kitchens. Here are just a few of the dishes that will keep Outlander on your mind morning, noon, and "nicht: " Breakfast: Yeasted Buckwheat Pancakes; A Coddled Egg for Duncan; Bacon, Asparagus, and Wild Mushroom Omelette Appetizers: Cheese Savories; Rolls with Pigeons and Truffles; Beer-Battered Corn Fritters Soups & Stocks: Cock-a-Leekie Soup; Murphy s Beef Broth; Drunken Mock-Turtle Soup Mains: Sarah Woolam s Scotch Pies; Crock Pot Chicken Fricassee; Conspirators Cassoulet Sides: Auld Ian s Buttered Leeks; Matchstick Cold-Oil Fries; Honey-Roasted Butternut Squash Bread & Baking: Pumpkin Seed and Herb Oatcakes; Fiona s Cinnamon Scones; Jocasta s Auld Country Bannocks Sweets & Desserts: Black Jack Randall s Dark Chocolate Lavender Fudge; Governor Tryon s Humble Crumble Apple Pie; Banoffee Trifle at River Run With full-color photographs and plenty of extras including cocktails, condiments, and preserves "Outlander Kitchen "is an entertainment experience to savor, a wide-ranging culinary crash course, and a time machine all rolled into one. Forget "Bon appetit." As the Scots say, "Ith do leor!""
Vypredané
30,35 €
31,95 €
Tomato Basket
In this wonderfully entertaining and enlightening book, food writer Jenny Linford traces the story of the tomato from its origins to the present day in seven feature spreads that look at topics including Varieties and Handling, Grow Your Own, Tomato Flavour Friends, Festivals, Meet the Growers, Saving Our Tomato Heritage and Preserving Tomatoes. Start with Small Bites with recipes for Cherry Tomato Bruschetta, Ginger Tomato Spare Ribs, Bloody Mary Prawn Cocktails and canapes such as Tomato Basil Granita, Tomato Tuna Empanadas and Plum Tomato Tartlets. Heartwarming Soups and Salads include Pappa al Pomodoro, Green Tomato Sorrel Soup, Tomato Tabbouleh, Fattoush and Panzanella; while Fish, Meat and Poultry as well as Vegetable Dishes are covered with Tuna Steaks with Miso-glazed Tomatoes, Chicken Cacciatore, Lamb Meatballs, Tunisian Baked Eggs, Provencal Stuffed Tomatoes and Tomato Tarka Dal. Plus there are Rice Dishes, Breads and Pastry and Sauces, Salsas and Preserves that make the most of this delicious and bountiful fruit.
Vypredané
18,95 €
19,95 €
Less Meat More Veg
Let's be clear: this is not a vegetarian cookbook. This book is about meat. We're all aware that cutting down on meat and dairy would significantly help reduce greenhouse gases, and in addition improve our health. But the majority of us do not want to give it up entirely. In "Less Meat More Veg" Rachel de Thample shows how to make the most of the meat you do eat, spinning out a roast to last the week and using lesser known cuts of meat in imaginative ways. She provides 100 delicious recipes such as Beef Miso Ginger Soup, Mayan Gold Chilli, and Lamb Burger with Roast Aubergine and Pistachio Mayonnaise that she has created to persuade even the most hardened carnivore that eating less meat is a good thing. Each recipe contains the recommended 50g protein as well as half of your 5 fruit and veg a day.
Vypredané
20,89 €
21,99 €
Inspirational Moustache
There is an old English proverb that goes "a man without a moustache is like a cup of tea without sugar." In our calorie-conscious age, tea has tended to come sugar-free for many years now, but the moustache is making a comeback! In fashion, in craft and on the upper lips of hipsters everywhere, the moustache--the soup strainer, nose neighbor, lip tickler, face foliage, slipped eyebrow--is back and here to stay. The Inspirational Moustache is a humorous survey of the millennial moustache boom. Edited by Ziggy Hanaor (of Making Stufffame), it features photographs, illustrations, short, witty texts, a handful of moustache-related craft ideas, a summary of key moustache styles (pencil, handlebar, walrus, Fu Manchu, etc), plus funky visuals of such key cultural moments as Movember (i.e. November: moustache awareness-raising month), finger moustaches and of course the World Beard and Moustache Championships.
Vypredané
7,59 €
7,99 €
Culinaria China
Tasting, smelling and enjoying China - explore the specialties of the metropolises and the regional cuisine: from the south of China, the melting pot, to the rich coast provinces in the north, to the palace cuisine of Beijing all the way to the fiery-hot Szechuan and adventurous dishes in the steppe. This thoroughly researched volume lifts the secrets of the Middle Kingdom: What for example hides behind dishes like 'Blister Soup', 'beggar's chicken' or even 'ants climbing a tree'? What does the day of a Chinese worker look like and how is a wedding celebrated? What does a big family in Beijing eat on the weekend and what food is served to pilgrims after their visit to a cloister? The 17 most important culinary provinces of China are extensively presented alongside breathtaking landscape shots, ensuring this volume is a beautifully presented yet authoritative source on Chinese cuisine.
Vypredané
37,95 €
39,95 €
Lacná kniha Culinaria China (-90%)
Tasting, smelling and enjoying China - explore the specialties of the metropolises and the regional cuisine: from the south of China, the melting pot, to the rich coast provinces in the north, to the palace cuisine of Beijing all the way to the fiery-hot Szechuan and adventurous dishes in the steppe. This thoroughly researched volume lifts the secrets of the Middle Kingdom: What for example hides behind dishes like 'Blister Soup', 'beggar's chicken' or even 'ants climbing a tree'? What does the day of a Chinese worker look like and how is a wedding celebrated? What does a big family in Beijing eat on the weekend and what food is served to pilgrims after their visit to a cloister? The 17 most important culinary provinces of China are extensively presented alongside breathtaking landscape shots, ensuring this volume is a beautifully presented yet authoritative source on Chinese cuisine.
Vypredané
4,00 €
39,95 €
dostupné aj ako:
Piercing
Kawashima Masayuki is a successful graphic designer living in Tokyo with his loving wife, Yoko, and their healthy baby girl. Outwardly, their lives are a picture of happiness and contentment. Every night, however, unable to sleep, Kawashima creeps fr
om his bed and watches over the baby's crib while his wife sleeps. But this is no ordinary domestic scene, for on each of those nights, as he stands gazing at his newborn child, Kawashima has an ice-pick in his hand, and an almost visceral desire to
use it. One particular night, as this drama unfolds once more, Kawashima makes a decision to confront his demons, and sets into motion an uncontrollable chain of events seeming to lead inexorably to murder The follow up to In the Miso Soup, Piercing
confirms Ryu Murakami as the master of the psycho-thriller. Read and be terrified, sickened and utterly gripped.
Vypredané
9,49 €
9,99 €