A mighty view of all aspects of Provence, from food and wine to landscape and history. Divided into three chapters, this 544pp book is the largest ever written on one of the worlds most alluring, sun-drenched and seductive cultures. The first section focuses on Provencal cuisine, with over 150 classic recipes, which are delicious, ......
The Picasso sketchbook featured here dates back to March 1923 and has never been seen before.It was part of a cache of works stolen over decades by Picasso's electrician and only discovered when he and his wife tried to sell some pieces in 2020. A facsimilie of the sketchbook itself, bound in real linen cloth that has been specifically aged to ......
Across Corfu and the Ionian Archipelago, Claire and Dominic Skinner showcase the very finest of the private luxury villas and hotels they have built and designed for their high net worth clients over the last ten years. Many of the houses have never been seen before, revealing astonishing locations, interiors and breath-taking landscaped gardens.
Radiating bohemian summer glamour, this is the culmination of a mission to bring easy vegetarian cooking to a time-poor urban population. 100 beautiful recipes using Ibizas luscious fruit and vegetables shot on location at Mirjams home.
Master Chocolatier Paul A Young has assembled a glittering array of friends and colleagues who have contributed to this collection of glorious recipes. From how to make sweets and candy to baked goods, desserts, ice cream and drinks, under Pauls professional hand these are transformed into mouthwatering recipes for the home cook.
To capture an image of the crystal octopus, one of the oceans rarest and most elusive creatures, became the ultimate goal in Ali bin Thaliths obsession with underwater marine photography. Over ten years of searching has produced cornucopia of extraordinary deep sea images, of which 100 are selected here, shot in the warm waters of the Indian ......
The book is structured into three chapters: ‘Houses in the City’, ‘Houses in the Country’ and ‘Places People Go To’. Stunning photography throughout, by Richard Lewisohn, not only shows the reader what the end result will be, but unusually for most architecture books, MBA is keen to show what the construction work looks like as well. This is ......
Slow-cooked food and what the author likes to call 'good tempered food', is that proper cooking is all about. In fact it's the chief pleasure of cooking. It's about re-uniting yourself with a sense of pleasure in the kitchen, rediscovering that 'slow' or 'time-taken' doesn't mean difficult. This is a hugely underrated pleasure in it's own right -
