Spirit Of The Kitchen

Beautifully designed and stunningly illustrated, Spirit of the Kitchen and Spirit of the Living Room are books about transformation, inspiring readers to look at the home in a new light -- as a safe, sacred space that provides a sanctuary that can heal the body, calm the mind, and soothe the soul. Top author Jane Alexander offers a tempting glimpse into the kind of lifestyle we all crave -- comfortable, relaxed, stylish, safe, and serene.Filled with creative, inspirational images, these books offer a wealth of simple, practical advice on transforming the home. Readers will discover techniques for bringing out the potential of a room; how to make use of color, sound, scent, and light; creative ideas for clearing clutter; simple rituals and blessings for the room; and tips for adding such finishing touches as flowers, decorative items, utensils, towels, soaps, and images. With their emphasis on the soulful as well as the sublime, these will be the kind of books aspiring and veteran home decorators can't afford to be without.This is not a kitchen interior design book. It is about what a kitchen is -- or should be: the heart of the home. Traditionally, the kitchen was a place of nurturing and sustenance, the hearth of the home and family. Considering the history and mythology behind the kitchen, and using color, light, and simple blessings, this beautifully illustrated, full-color book shows how to put the heart and soul back into the home. Readers will discover dozens of creative ideas for using natural light, experimenting with color, adding comfort as well as function, and much more.

From award-winning chef Gabriel Kreuther, the definitive cookbook on rustic French cooking from Alsace Gabriel Kreuther is the cookbook fans of the James Beard Award-winning chef have long been waiting for. From one of the most respected chefs in the United States, this cookbook showcases the recipes inspired by Kreuther’s French-Swiss-German training and refined global style, one that embraces the spirits of both Alsace, his homeland, and of New York City, his adopted home. Sharing his restaurant creations and interpretations of traditional Alsatian dishes, Kreuther will teach the proper techniques for making every dish, whether simple or complex, a success. Recipes include everything from the chef's take on classic Alsatian food like the delicious Flammekueche (or Tarte Flambée) and hearty Baeckeoffe (a type of casserole stew) to modern dishes like the flavorful Roasted Button Mushroom Soup served with Toasted Chorizo Raviolis and the decadent Salmon Roe Beggar’s Purse garnished with Gold Leaf. Featuring personal stories from the chef's childhood in France and career in New York as well as stunning photography, Gabriel Kreuther is the definitive resource for Alsatian cooking worthy of fine dining.

In 1997, almost six decades after the character's first appearance in 1940, legendary artist and writer Will Eisner gave permission for a new series of stories to be commissioned featuring his signature creation, resurrected detective Denny Colt, also known as the Spirit, written and drawn by the most famous names in the comics industry. The call went out, and the response was nothing short of remarkable, with contributions from such creators as Alan Moore and Dave Gibbons (in one of their rare collaborations since Watchmen), Neil Gaiman (The Sandman), Paul Chadwick (Concrete), Eddie Campbell (From Hell), amongst others. With characters featured in Frank Miller's highly anticipated movie The Spirit, you will find in these pages new tales of Central City's protector versus familiar villains such as the Octopus and Sand Saref; witness his undying love for Ellen Dolan, daughter of Commissioner Dolan, the only man to know his secret identity; and glimpse what might be the Spirit's fate in an uncertain future.

Spirit of the Home is a wonderful guide to creating your own sacred space and sanctuary and discovering peace and tranquillity.

In the first comprehensive introduction to Japanese cooking for the U.S. market in two decades, Shimbo gently and authoritatively demystifies for Western cooks this elegant and tasty cuisine. A master teacher gives a clear, complete and delicious introduction to a world-class cuisine. 80 two-color illustrations.

New life underground -- Modern necropolis -- Charon's bark -- Urban apocalypse.

Food plays a remarkable role in the daily routine of our lives. Whether we make time to eat with our families, or hit the drive-through on the way to doing something else, food and how we approach it has the extraordinary power to unite us with others and nurture our connection to the Divine.

JAMES BEARD AWARD NOMINEE • A stylish, transporting pasta master class from New York City’s premier pasta chef, with recipes for 40 handmade pasta shapes and 100 Italian American, regional Italian, and modern dishes IACP AWARD FINALIST • “Missy Robbins brings her extraordinary knowledge and generous heart to teach us to prepare the pastas that made her restaurants, Lilia and Misi, two of the best in the world.”—Ina Garten, Barefoot Contessa ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: San Francisco Chronicle, Boston Globe • ONE OF THE BEST COOKBOOKS OF THE YEAR: Minneapolis Star Tribune, Glamour, Food52, Epicurious Food trends come and go, but pasta holds strong year after year. Despite its humble ingredients—made of merely flour and water or flour and eggs—the magic, rituals, and art of pasta making span over five centuries. Two ingredients are turned into hundreds of stuffed, rolled, extruded, dried, stamped, and hand-cut shapes, each with its own unique provenance and enrobed in a favored sauce. New York City chef Missy Robbins fell in love with Italian food and pasta twenty-five years ago. She has been cooking, researching, and studying her way across Italy ever since, which led her to open two of America’s most renowned pasta restaurants, Lilia and Misi. With illustrated step-by-step recipes for handmaking forty of the most versatile pasta shapes and one hundred recipes for Italian American, regional Italian, and Robbins’s own best pasta dishes, plus two dozen vegetable sides, this is the hard-working manual for home cooks who aspire to master the art of pasta cooking. Whether making pasta sheets for lasagna or stamping out pasta “coins” for Corzetti with Goat Cheese and Asparagus—or even buying handmade pasta to make Tagliatelle with Porcini, Rosemary, and Garlic—Robbins provides all the inspiration, instruction, and encouragement required to make pasta exceptionally well. Evocatively photographed with nearly 100 full-color mouthwatering photos of pasta dishes and twenty images from Italy, this is a richly illustrated ode to the ingredients, recipes, and craft that have made pasta the most popular fare of a beloved cuisine.