Everything you need to learn how to make origami is all right here! From fish, flowers, and boats to butterflies, birds, and even Mount Fuji, this exciting, all-in-one origami book features 20 step-by-step projects with clear illustrations to show you how to make stunning paper creations. With every origami project comes a special border design that matches with beautifully patterned, high-quality craft paper in the back of the book so you know which one to use. With 300 colorful and perforated pages to easily pull out and fold, the possibilities are endless with this one-of-a-kind paper folding guide!

Food Canning Technology Edited By Jean Larousse Bruce E. Brown
* This book offers a comprehensive review of the various scientific, technological, and economic aspects of food product preservations.
* It examines the diverse problems which are associated with the stability of products such as meat, fish, vegetables, and fruit, and thoroughly covers the methods and processing steps necessary to maintain the quality of these foods.
* Food Canning Technology is aimed at food technologists, food scientists, and students in food chemistry and technology. It offers a better understanding of the nature of biochemical changes, and aids in the improvement of product quality and shelf-life.

The Larousse Dictionary of Modern Spanish includes:

• Over 50,000 entries and 100,000 definitions
• Succinct yet complete definitions written in contemporary language
• Clear examples of the relationship between different parts of speech
•  Words in general usage as well as scientific and other specialized terminology
• Particular emphasis on expressions characteristic of the peoples of Latin America 

Larousse Patisserie and Baking is the complete guide from the authoritative French cookery brand Larousse. It covers all aspects of baking - from simple everyday cakes and desserts to special occasion show-stoppers. There are more than 200 recipes included, with everything from a quick-mix yoghurt cake to salted caramel tarts and a spectacular mixed berry millefeuille. Special features on baking for children, lighter recipes and quick bakes, among many others, provide a wealth of ideas. More than 30 extremely detailed step-by-step technique sections ensure your bakes are perfect every time. The book also includes workshops on perfecting different types of pastry, handling chocolate, cooking jam and much more, demonstrated in clear, expert photography. This is everything you need to know about pastry, patisserie and baking from the cookery experts Larousse.

Larousse Patisserie and Baking is the complete guide from the authoritative French cookery brand Larousse.

It covers all aspects of baking - from simple everyday cakes and desserts to special occasion show-stoppers. There are more than 200 recipes included, with everything from a quick-mix yoghurt cake to salted caramel tarts and a spectacular mixed berry millefeuille. Special features on baking for children, lighter recipes and quick bakes, among many others, provide a wealth of ideas.

More than 30 extremely detailed step-by-step technique sections ensure your bakes are perfect every time. The book also includes workshops on perfecting different types of pastry, handling chocolate, cooking jam and much more, demonstrated in clear, expert photography.

This is everything you need to know about pastry, patisserie and baking from the cookery experts Larousse.

This book highlights the theoretical foundations of and experimental techniques in photothermal heating and applications involving nanoscale heat generation using gold nanostructures embedded in various media. The experimental techniques presented involve a combination of nanothermometers doped with rare-earth atoms, plasmonic heaters and near-field microscopy. The theoretical foundations are based on the Maxwell's and heat diffusion equations. In particular, the working principle and application of AlGaN:Er3+ film, Er2O3 nanoparticles and -NaYF4:Yb3+,Er3+ nanocrystals for nanothermometry based on Er3+ emission are discussed. The relationship between superheated liquid and bubble formation for optically excited nanostructures and the effects of the surrounding medium and solution properties on light absorption and scattering are presented. The application of Er2O3 and -NaYF4:Yb3+,Er3+ nanocrystals to study the temperature of optically heated gold nanoparticles is also presented. In closing, the book presents a new thermal imaging technique combining near-field microscopy and Er3+ photoluminescence spectroscopy to monitor the photothermal heating and steady-state sub-diffraction local temperature of optically excited gold nanostructures.

FRENCH-ENGLISH
ENGLISH-FRENCH
Entirely revised and updated, this is the most affordable and complete French-English English-French dictionary of its kind. Now easier to read and access, with more than 50,000 definitions, it is designed expressly for the widest possible variety of interests and professions -- students, teachers, travelers, and home and office libraries.
You'll find keys to pronunciation, idioms, conjugations, and more, in both languages -- all here, in the finest resource of its kind.
FRANCAIS-ANGLAIS
ANGLAIS-FRANCAIS
Avec cette edition entierement refondue et actualisee, decouvrez le dictionnaire francais-anglais anglais-francais a la fois le plus complet et le plus economique de sa generation. Plus facile a consulter que jamais tout en offrant plus de 50 000 mots et expressions, il est utilisable par tous, en contexte scolaire aussi bien qu'en voyage, chez soi ou au bureau. De precieuses indications sur les difficultes des deux langues (prononciation, conjugaison, tournures idiomatiques...et bien plus encore) contribuent

"Larousse Gastronomique" has been the foremost resource of culinary knowledge since its initial publication in 1938. Long revered for its encyclopedic entries on everything from cooking techniques, ingredients, and recipes to equipment, food histories, and culinary biographies, it is the one book every professional chef and avid home cook must have on his or her kitchen shelf. In fact, Julia Child once wrote, "If I were allowed only one reference book in my library, "Larousse Gastronomique "would be it, without question."
The culinary landscape has changed dramatically in the last decade, prompting a complete revision of this classic work. "Larousse Gastronomique" has now been updated to add the latest advancements that have forever changed the way we cook, including modern technological methods, such as sous-vide cooking and molecular gastronomy. All-new color ingredient-identification photographs give this edition a fresh, elegant look. And for the first time, "Larousse" features more than 400 reportage photos-candid images of upscale restaurants from around the world-that give behind-the-scenes access into the kitchens where the finest food is created. Dozens of new biographies of people who have made significant contributions to the food world debut in this revision, including such luminaries as Ferran Adria, Daniel Boulud, Alice Waters, Gaston Lenotre, Thomas Keller, James Beard, and Julia Child.
With entries arranged in encyclopedic fashion, "Larousse Gastronomique" is not only incredibly user-friendly, but it is also a fantastic read for anyone who loves food. Skip from Roasting to Robert (a classic French sauce), and then to Robiola (the Italian cheese); or go from Sake to Salad-with dozens of recipes-and on to Salamander, a type of oven used in professional kitchens for caramelizing (and named after the legendary fire-resistant animal). An index at the end of the book of all 3,800 recipes for cuisines from around the world makes it easy to find a myriad of preparations for any ingredient (eggs or chicken, for example) or type of dish (such as cakes or sauces).
The unparalleled depth and breadth of information-from the traditional to the cutting-edge-make this newest edition of "Larousse Gastronomique" indispensable for every cook.