Rizzoli International strana 3 z 4

With easy-to-follow instructions and stunning photography, this must-have collection features beloved classics along with some modern twists. Tarts are a classic French comfort food-simple to make, elegant to serve, and glorious to eat. Bringing together the very best recipes from all over France, these delicious, easy recipes are wonderful for intimate dinners but also a joy for entertaining a crowd. The book is divided into three sections: savory, sweet, and making dough. Most recipes occupy a single page with simple, clear instructions illustrated with one full-page photograph that displays the result like an objet d'art. Included are instructions for several types of dough, advice on ingredients and equipment, and tips for rolling, stretching, and baking a perfect crust. Recipes include such classics as tarte Tatin, tarte a la rhubarbe, and clafouti as well as innovative new takes on stalwarts like rice pudding tart or a cheesecake tart. The savory section mirrors this approach with classics like quiche Lorraine and then includes some intriguing innovations as well as other tartlike dishes such a pizzas, pissaladiere, and Alsatian flammekueche. Whether you're an expert baker looking to perfect your craft or a novice seeking to master the basics, Tarts is sure to become a treasured volume.

How we live in cities-smaller, denser, smarter-is at the heart of Tiny Houses in the City. Urban areas across the globe are experiencing a renaissance, with once forgotten downtowns and neighborhoods becoming increasingly popular for redevelopment. This book looks at the tiny house movement through the lens of metropolitan life. Tiny Houses in the City features an international collection of more than thirty homes that exemplify compact living at its best. The houses, apartments, and multifamily buildings and developments included make great architecture out of challenging locations and narrow sites. Focusing on dwelling spaces all under 1,000 square feet, Tiny Houses in the City illustrates strategies for building tiny in urban areas that include urban infill, adaptive reuse, transforming and flexible living spaces, and micro-unit buildings. The projects range from a 344-square-foot studio apartment in Hong Kong with movable walls, transformable furniture, and hidden storage that can be configured into twenty-four unique scenarios in a single space, to a townhouse-like London residence built in an old alley between two stately homes. Many of the residences chronicled in Tiny Houses in the City are indeed unique in design, but their economical size and ingenious interior spaces are the epitome of practicality and illustrate an acute understanding of compact living and its potential for the urban realm.

Award-winning Boston chef Jeremy Sewall presents contemporary versions of New England classics that capture the flavours of this time-honoured cuisine. In this first cookbook to explore contemporary New England fare, Jeremy Sewall adapts the region's fresh, simple flavours into refined dishes for the home cook. More than one hundred delectable recipes highlight the area's celebrated farms and fisheries to incorporate distinct flavours throughout the year. For fall and winter, there are hearty dishes such as Maple-Brined Pork Rack with Apple and Leeks and Creamy Oyster Stew with Fennel. Dayboat Cod with Green Garlic Puree perfectly captures springtime, while summer brings the arrival of Sweet Corn, Bacon, and Crab Chowder and Hand-Dug Steamers with Bay Leaf and Thyme. Artful photographs illustrate thoughtful presentations for serving this satisfying food. There is a prep section demonstrating how to cook and eat a lobster, shuck oysters, and cure bacon. The book also includes profiles of a New England farmer, fishermen, and an artisanal beer brewer to capture the new revolutionary spirit.

A landmark fashion photography monograph chronicling the most famous and sought-after brand in the world. Since the 1920s, the images of Louis Vuitton-both advertising and editorial-have drawn the world into its ethereal, luxurious identity and have changed the way we see fashion, travel, art, and culture. These captivating touchstones of fashion photography have served as a glamorous, romantic porthole to one of the world's most prestigious luxury brands. Louis Vuitton Fashion Photography is an unprecedented visual history of the company, seen through its presence in photographs. This exceptional album features over two hundred images by the most important modern and contemporary photographers, including David Bailey, Henry Clarke, Patrick Demarchelier, Karl Lagerfeld, Annie Leibovitz, Helmut Newton, David Sims, Bert Stern, Juergen Teller, Mario Testino, and Bruce Weber. This book features images from iconic Vuitton advertising campaigns from the '20s through to the present, with magazine editorials from publications including Vogue, L'Officiel, Numero, V, Harper's Bazaar, Interview, W, Egoiste, Love, and Pop. This elegantly designed mix creates a unique and exciting expression of the brand and its interpretation by top stylists and fashion editors. Chronicling the style, history, and exquisite fashion through lavish, evocative photography, this volume is an absolute essential for lovers of fashion, art, and photography.

A vegetable-focused cookbook from the stylish and delicious New York restaurant. When the Fat Radish opened in 2010, it instantly became a destination for the city's food, fashion, and media crowds. Its menu of uncomplicated, slightly British, vegetable-focused cooking was also a hit, with its perfect combinations of fresh, seasonal, good-for-you ingredients and unfussy, crowd-pleasing dishes. Owners Ben Towill and Phil Winser are both self-taught cooks who are passionate about good ingredients, great design, and feeding guests well. Whether preparing dishes for the restaurant or cooking at home, the duo uses produce as inspiration but never loses sight of taste and the experience, resulting in food that is as delicious and fun to eat as it is nourishing. This cookbook takes readers through a year of vegetable-focused eating, with one hundred recipes from the restaurant's constantly evolving menu, including carrot and avocado salad with hijiki and crispy kale, peach ceviche with raw fluke, Scotch eggs, and the signature Fat Radish vegetable plate. Organized by season, it features food for all hours of the day (breakfast, lunch, dinner, and dessert). Each season ends with a roast, a multi-recipe feast for entertaining. Illustrated with artful photographs, this book is at once accessible and inspiring-the best everyday cookbook out there.

Every food lover's ultimate dream is to tour the countryside of France, stopping off at luxurious inns with world-class restaurants and sampling fresh produce from local markets. Imagine having as your guide a bubbly bon vivant, someone who lives for the pleasures of the table and knows just where to ferret out all the delicacies in each town. This book delivers just that. Each chapter takes one of 13 regions, from Normandy to Provence, and first gives background on the roots of its particular style of cuisine. Then come descriptions of a handful of the region's most excellent, off-the-beaten-path restaurants, and recipes inspired by them. It's all written in Alexander Lobrano's inimitable charming style, the familiar voice of a seasoned traveler who's rediscovering many cherished memories along the way. Uniting all of the places in the book is an embrace of the farm-to-table ethos that has swept France's new generation of chefs. This is best embodied in the concept of the auberge -a country inn with a restaurant where all the food is supplied from surrounding area farms. But there are plenty of other stops to entice you to continue: vineyards, bakers, patisseries, specialty shops, and other places of culinary interest. The 75 recipes sprinkled throughout exemplify contemporary riffs on quintessential regional specialties. For instance, from Normandy, there are Shrimp Broth with Langoustine Croutons and Apple Tart with Calvados Gelee; from Provence, Beef en Daube and John Dory Roasted Nicoise Style; from Burgundy, Radishes Marinated in Walnut Oil and Black Cherry Clafoutis. Hungry for France will inspire you to transform your cooking at home as well as to plan the trip of a lifetime.

This volume is an unprecedented history of Louis Vuitton's women's bags, the most coveted line of accessories in women's fashion. At the heart of Louis Vuitton are its City Bags, a range of women's bags that dates back to the turn of the twentieth century. Featuring the trademark monograms of the house, the City Bag story began with the Steamer, a resort bag designed in 1901 to be packed inside a much larger steamer trunk. These bags have in a hundred years formally diversified into a dizzying array of handbags for every conceivable function demanded by the modern woman. Profoundly influential, City Bags are now known to millions by their descriptive names (Keepall, Bucket, Papillon, Alma, Locket, Noe, Speedy) and are still evolving into more fantastical forms. Lavishly illustrated with new and archival photography, historical graphics, landmark editorials, and ad campaigns, the volume traces the history of these specific bag families, and examines the earliest specimens and today's most sought-after collectibles, including Vuitton's collaborations with Takashi Murakami, Stephen Sprouse, Richard Prince, Yayoi Kusama, and Rei Kawakubo and one-off projects by Zaha Hadid, Shigeru Ban, Vivienne Westwood, Helmut Lang, Andree Putman, and of course, Marc Jacobs. Louis Vuitton: City Bags is an ambitious volume on the creation and cultivation of a cultural phenomenon.

Fifty years ago, a group of Italian scholars gathered to discuss a problem: how to preserve traditional Italian cooking. They formed the Italian Academy of Cuisine to document classic recipes from every region. The academy's more than seven thousand associates spread out to villages everywhere, interviewing grandmothers and farmers at their stoves, transcribing their recipes--many of which had never been documented before. This is the culmination of that research, an astounding feat--2,000 recipes that represent the patrimony of Italian country cooking. Each recipe is labeled with its region of origin, and it's not just the ingredients but also the techniques that change with the geography. Sprinkled throughout are historical recipes that provide fascinating views into the folk culture of the past. There are no fancy flourishes here, and no shortcuts; this is true salt-of-the-earth cooking. The book is an excellent everyday source for easily achievable recipes, with such simple dishes as White Bean and Escarole Soup, Polenta with Tomato Sauce, and Chicken with Lemon and Capers. For ease of use there are four different indexes. "La Cucina" is an essential reference for every cook's library.

Quando Eragon trova una liscia pietra blu nella foresta, è convinto che gli sia toccata una grande fortuna: potrà venderla e nutrire la sua famiglia per tutto l'inverno. Ma la pietra in realtà è un uovo. Quando si schiude rivelando il suo straordinario contenuto, un cucciolo di drago, Eragon scopre che gli è toccato in sorte un'eredità antica come l'Impero. Forte di una spada magica e dei consigli di un vecchio cantastorie, dovrà cavarsela in un universo denso di magia, mistero e insidie, imparare a distinguere l'amico dal nemico, dimostrare di essere il degno erede dei Cavalieri dei Draghi.

L'inquieta Teresa Uzeda è l'aristocratica siciliana che molti hanno definito la madame Bovary italiana. Come Flaubert, De Roberto si cala nei turbamenti giovanili di una donna e nelle sue adulte disillusioni, spiandone da vicino umori, infelicità e capric