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In the 1950s, under the leadership of the director Roy Midwinter,
the company became one of the leading innovators in British
tableware production. A large part of this was due to the noted
ceramicists and designers
Being in high school is about a lot more than going to high school.
It's about discovering new places, new hobbies, and new people-and
opening your eyes to the world. This book is about the stuff they
don't teach you in high school, like how to host a film festival,
plan your first road trip, make a podcast, or write a manifesto.
Want to make a time capsule? Spend a day in silence? Learn how to
make beats like a DJ? Or shut down your house party before the
police do? Whatever your creative, social, or academic
inclinations, you'll find 97 ways on these pages to amuse, educate,
and interest yourself and your friends-helpfully organized into
nine categories: For Your Personal Development With/for Friends
With/for Family For Your Body To Get to Know the World Around You
To Express Yourself To Benefit Your Community and Environment
Because You Should Because You're Only Young Once Because your life
doesn't stop at 3 p.m. each day-it just gets started.
Steven Jenkins is our foremost cheese authority--in the words of
The New York Times, "a Broadway impresario whose hit is food." Now,
after years of importing cheeses, scouring the cheese-producing
areas of the world, and setting up cheese counters at gourmet food
shops, he's decided to write it all down. Full of passion,
knowledge, and an expert's considered opinions the cheese primer
tells you everything you need to know about the hundreds of cheeses
that have, in the last few years, become available in this country.
Region-by-region, he covers all the major cheeses from France,
Italy, Switzerland--the top tier of cheese-producing
countries--plus the best of Britain, Ireland, Spain, the United
States, Austria, Germany, and other countries. Along the way he
tells how to pick out a healthy Pont l'Eveque; why to reconsider
the noble Fontina for more than just cooking; how to avoid those
factory-made chevres; why to seek out the sublime Vacherin Mont
d'Or; and how to start exploring--Bleu de Bresse, Cabrales, Crottin
de Chavignol, and so on. A complete primer, it includes information
on the best ways to store and serve cheese, including which wines
to serve alongside them; how to orchestrate a proper cheese course;
and the unimportable cheeses to look up when abroad.
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