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With an introduction by Nobu Matsuhisa, Chicken Genius sets the standard in any language as a reference encyclopedia to this classic Japanese cuisine, for anyone interested in enjoying the ultimate chicken dishes
In 2014, Bernard Radfar moved to West Los Angeles for one reason: to be closer to Toshi Sakamaki and his incredible Yakitori restaurant. Chicken Genius is a visual love letter to Toshi's cuisine and the care and grace with which he makes the best of the classic Japanese street food that is Yakitori (chicken skewers). Bernard is not alone. Toshi's restaurant is the favorite of Chef Nobu Matsuhisa, who provides a glowing introduction to this beautiful book. It is not uncommon to be surrounded by many of Los Angeles' finest sushi chefs when dining in Toshi's restaurant. It's the care and precision with which Toshi puts together his Yakitori delicaciesWith an introduction by Nobu Matsuhisa, Chicken Genius sets the standard in any language as a reference encyclopedia to this classic Japanese cuisine, for anyone interested in enjoying the ultimate chicken dishes In 2014, Bernard Radfar moved to West Los Angeles for one reason: to be closer to
The first cookbook from cult yakitori restaurant Yardbird in Hong Kong puts the spotlight on chicken - taking grilling to a whole new level Chicken is the world's best loved meat, and yakitori is one of the simplest, healthiest ways to cook it. At Yardbird in Hong Kong, Canadian chef Matt Abergel
A beautifully illustrated and unique history of the 'queen of flowers' in art, medicine, cuisine, and more 'Rich in fascinating cultural history, Rosa takes us on a joyous visual romp through the stories and symbolism of the most iconic of all garden flowers.'--Peter Crane, author of Ginkgo: The
Now available in a new edition, this celebration of the life and art of the Renaissance genius presents Sandro Botticelli's complete paintings and offers a comprehensive and thoroughly up-to-date study of his work. Botticelli is one of the most admired artists of the Renaissance period and his
The Legendary Cuisine of Persia is an original and fascinating cookery book which will provide stimulation to all the senses. The book won the Glenfiddich award and was first published by Grub Street in 2000, since when it has never been out of print, and is justly regarded as a classic. It is now
In the tradition of A Whole New Mind and The War of Art, graffiti artist and corporate thought leader, Erik Wahl explores the power of creativity to achieve superior performance.Somehow we've come to believe that creativity is reserved for the chosen few: the poets, the painters, the writers. The
A culinary bible featuring 1,000 recipes from the legendary woman who revolutionized French cooking by simplifying recipes for the home cook. With the revival of interest in Julia Child, everyone is hungry for French food again. But why does French cuisine have to be so complicated? Well, it
Bernard Trainor's newest book celebrates the wild and elemental landscapes of California, from the craggy coasts of Big Sur to the fertile hills of Sonoma wine country. His award-winning work combines an awareness of regional context with materials, collaboration, and deep connection to the land
The award-winning, definitive cookbook of Moroccan cuisine, irresistibly
The spectacular culinary creations of modern cuisine are the stuff of countless articles and social media feeds. But to a scientist they are also perfect pedagogical explorations into the basic scientific principles of cooking. In Science and Cooking, Harvard professors Michael Brenner, Pia S
Discover the delights of the distinctive undiscovered cuisine of Norway. This text features an introduction to the culture of Norway and an expert guide to all the authentic ingredients, as well as over 60 classic
In Korean BBQ & Japanese Grills, Jonas Cramby explores the best of Korean and Japanese barbecue - the techniques, philosophy and historical roots.He shares his favourite recipes, which include, among others, yakitori, yakiniku and izakaya-style classics. From succulent skewered meats to marinated
Bernard Plossu has been called 'the most American of French photographers' by his friend and colleague Lewis Baltz. Although he is best known for his work in black and white, often capturing a bohemian world of free-spirited adventure, Plossu has also shot in color throughout his career.This book
Named one of '10 Management Classics for 2022' by Thinkers50Why can some organizations innovate time and again, while most cannot? You might think the key to innovation is attracting exceptional creative talent. Or making the right investments. Or breaking down organizational silos. All of these
The definitive cookbook of hearty, healthy Turkish cuisine, from the leading authority on Turkey's unique food traditions, Musa Dagdeviren, as featured in the Netflix docuseries Chef's TableVibrant, bold, and aromatic, Turkish food - from grilled meats, salads, and gloriously sweet pastries to
An inspiring collection of recipes from one of the world's oldest
The cuisine of the Netherlands reflects the tastes of a seafaring, trading nation with a strong prefence for fresh vegtables, and a passion for all things sweet and spicy. This volume explores the rich history of Dutch cooking and eating traditions, with more than 75 step-by-step
A comprehensive guide to all of Robin Williams's movies, with facts about plots, performances, and cast, as well as notable trivia and behind-the-scenes details about each film. Did you know that, according to director Chris Columbus, Robin Williams improvised so much during the filming of Mrs
The story of cuisine and the social history of eating is a fascinating one, and Maguelonne Toussaint-Samat covers all its aspects in this classic history. New expanded edition of a classic book, originally published to great critical acclaim from Raymond Blanc, The New York Times, The Sunday
Bernard Crick's mastery of the political essay is matched by few, if any, modern political writers. This new collection demonstrates the wide range of his writing with characteristically bold, argumentative and witty pieces on British identity, on the Northern Irish peace process, on New Labour, on
This book focuses on the paintings of Bernard Frize, an artist whose work straddles movements and styles from Colour Field to Minimalism, Fluxus, and Conceptual Art. It provides a detailed consideration of all stages of Frize's development, from the earliest works to the