A comprehensive tour of the magnificent Château de Chantilly, its superlative art collection, important stables, and beautiful gardens.

The Domaine de Chantilly is an exceptional treasure of French culture and heritage, rebuilt after the Revolution by Henri d’Orléans, duc d’Aumale―son of King Louis-Philippe―as a home and museum for his unrivalled collection of furniture, decorative arts, books, and paintings. These constitute the Condé Museum’s extensive galleries―second only to the Louvre in France―with masterpieces including paintings by Raphael, Clouet, Poussin, and Ingres; the world famous French Gothic illuminated manuscript Les Très Riches Heures du Duc de Berry; furniture; porcelains; drawings; and early photographs.

Chantilly’s elegant private apartments, kept precisely as they were during the duc d’Aumale’s lifetime, are beautifully preserved examples of the Louis Philippe style unique to France; its recently restored French garden was designed by celebrated landscape architect André Le Nôtre; and the still-functioning Great Stables are the largest and most opulent in Europe.

This slipcased volume offers a behind-the-scenes visit to one of France’s most complete and beautiful stately homes and its world-class art collection that is carefully conserved today by the Institut de France.

Fifty-five classic recipes from this Gourmand World Award winning cookbook bring Arab culture into the comfort of your kitchen. Experience Arab cuisine with traditional dishes from Lebanon, Morocco, Iraq, and Egypt and delight in the rich textures, aromas, and flavors of the Middle East. World-renowned chef Ramzi Choueiry revolutionized Arab cuisine and raised its standards on the international culinary stage. Known for being Lebanon's first television chef, "the smiling chef" shares his finest and tastiest recipes in The Arabian Cookbook, combining traditional dishes with a personal twist. Filled with a bountiful range of dishes, the book features simple recipes that will make preparing these delectable meals as enjoyable as consuming them. Prepare classics like baba ghanoush, hummus, falafel, and baklava, as well as more exotic dishes, such as dolmades stuffed with rice, squid in ink, sour chicken with sumac and walnuts, and fig marmalade with grape molasses. These fifty-five recipes, ranging from appetizers, dips, and main courses to desserts and pastries, are presented in both English and Arabic and are perfect for those wishing to broaden their culinary expertise. With an introduction by Swedish chef Bo Masser and exquisite photographs by Bruno Ehrs, this comprehensive cookbook should be in every cook's collection. Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We've been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.