Book Description
From two acclaimed, award-winning restaurants came two of the most acclaimed, award-winning cookbooks ever published—now packaged together in a luxurious slipcased boxed set, the ideal gift for any food lover.
First there was French Laundry in Napa Valley, setting a new standard for American fine dining. Then there was The French Laundry Cookbook, setting a new standard for American cookbooks. In 1998, Chef Keller opened Bouchon, “so that I’d have a place to eat after cooking all night at the French Laundry,” and that restaurant, too, gave birth to a groundbreaking cookbook. Now, fifteen years after Thomas Keller first set foot in what would become a landmark restaurant, these two extraordinary books are offered in a striking new slipcased edition. With this year’s opening of the Bouchon Bakery in New York City, and last year’s momentous Michelin guide that awarded Keller’s Per Se the top honors, Keller is increasingly in the limelight—and his inventive, delicious food is increasingly in the consciousness of a national audience. The Complete Keller is the perfect gift for anyone who loves fine food.
Customer Reviews:
This can only be described as "food porn".......2007-03-24
These books are outstanding - the level of description, the quality of the books themselves, the full color pictures of what the dishes look like... I gave it as a Valentine's Day gift to my girlfriend who loves them - and keeps calling the books "Food Porn".
Great Delivery.......2007-01-18
Service was great. I recieved the package 2 days after i ordered it. Everything turned out great and I apprechiate it.
Excellent Books...not for Beginners.......2007-01-14
Having been to both Bouchon and The French Laundry makes these two volumes even more special. We have made a few of the recipes, but recommend perfecting them yourself before entertaining...they can be quite challenging! Great pictures too...a must have for the serious cook that wants to try and imitate Keller, and a great memory if you have been to the restaurants!
Possibly The Best Contemporary Cookbook.......2007-01-10
Although probably not for the casual home cook these books are perfect for those interested in preparing fresh food correctly and with patience. I myself am a young cook in the food industry and have gleened much knowledge from both The French Laundry and Bouchon. Bouchon, being the more accessible of the pair, probably offers more for the home cook. Yet being able to cross-reference the two is exciting and insightful, and gives one a look at how Keller came to be one of the greatest chef's in the world.
Food Porn.......2006-12-06
That is probably the best way to describe these cookbooks. They are a beautiful, sumptious feast for the eye and palate. The techniques that are taught are so valuable you will find yourself using them when not using either of these cookbooks. The pages are beautiful and glossy.The recipes, are beautifully laid out step by step. There has been criticism that Keller's cookbooks are almost too nice to use. I beg to differ. As with everything Thomas Keller does, these too are first class.
Book Description
Bigger, better, expanded, enhanced, and just a whole lot more of the reliable, authentic dishes readers expect from Southern Living. This all-inclusive and completely revised edition packs in more than 1,250 recipes in its 512 pages, all tested for prep times, health-consciousness, convenience, and, of course, exceptional taste. Longtime fans of Southern Living as well as novice cooks will love the comprehensive Kitchen Basics chapter and abundance of enticing photographs.
Customer Reviews:
Terrific cookbook!.......2007-09-09
I checked this book out from my library and quickly realized that I had to have this book! The recipes all sound delicious and easy to prepare. The how-to sections on making bread and choosing cuts of meat are very helpful. You can't go wrong with this book!
favorite cookbook.......2007-09-08
Recipes are easy to make,and taste great. I love that the book includes a nutrient analysis for each recipe, and also highlights family favorite and quick recipes. This book makes a great gift.
Great Basic Cookbook.......2007-03-18
This is a great basic cookbook to have, plus it offers so much more, especially if you are a southern cook.
Awesome Book!.......2007-03-15
I love this cookbook. Has awesome recipes. Would highly recommend it.
All-New Ultimate Southern Living Cookbook.......2007-03-01
Like all the annual Southern Living Recipe books, this one is equally wonderful as gifts for my wife and mother-in-law. Husbands & son-in-law, go for this one - it may get you out of the dog house.
Average customer rating:
- Calculations are only as good as your numbers
- Pants on fire?
- Accepted History & Chronology Must Be Changed.
- Very Interesting
- History as Science Fiction
|
History: Fiction or Science? (Chronology, No. 1)
Anatoly Fomenko
Manufacturer: Mithec
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Similar Items:
-
History: Fiction or Science? Chronology 2 (Chronology)
-
History: Fiction or Science? Astronomical methods as applied to chronology. Ptolemy's Almagest. Chronology III
-
Discovering the Mysteries of Ancient America: Lost History And Legends, Unearthed And Explored
-
Before the Pharaohs: Egypt's Mysterious Prehistory
-
They Cast No Shadows: A Collection of Essays on the Illuminati, Revisionist History, and Suppressed Technologies
ASIN: 2913621058 |
Book Description
Recorded history is a finely-woven magic fabric of intricate lies about events predating the sixteenth century. There is not a single piece of evidence that can be reliably and independently traced back earlier than the eleventh century. This book details events that are substantiated by hard facts and logic, and validated by new astronomical research and statistical analysis of ancient sources.
Customer Reviews:
Calculations are only as good as your numbers.......2007-08-03
Yes, we can all agree that mainstream history is nearly 100% BS due to politics, economics, ego, problems with dating techniques, and various conspiracies. Agreed. But, I've been researching the distinct possibility that human history (in terms of civilizations) are much more ancient than we've been told, so coming across this book was very interesting to me. I wondered how Fomenko could be wrong (if at all) because he is very persuasive in his presentations. Then it dawned on me. If at previous times in prehistory, due to the various catastrophies that are well documented (comets, asteroids, planetary disruptions, plasma discharge, pole reversals, etc) the Earth was in a different position in relation to the sun, different tilt on its axis, different orbit, different rotation (in terms of velocity and DIRECTION), and the continents were in different positions, then would this not cause the ancients to see the sky (constellations) differently? In other words, is Fomenko making erronious assumptions about the physics of the Earth in pre-history, which then corrupt his data with regards to dating the relevant astrology? The last event to seriously disrupt our planet occured roughly 3500 years ago, according to other good researchers, so is it possible Fomenko has been confused by this? The vastly different physics of our planet in the not so distant past may explain this confusion, which is not to say the "mainstream" version of history is correct; on the contrary. I am not an expert in these fields, but wanted to see if this idea could spark discussion.
Pants on fire?.......2007-07-19
Will people ever read before spamming? Yes, Jesuits could not rewrite world history alone, they had help. Anyway, Dr Prof Acad A.Fomenko does not point to jesuits as the driving force of world wide history manipulation in published volumes 1,2,3;, actually he barely mentions the poor devils. Check it with 'Search inside' feature, please. China is rarely mentioned either, in fact, Dr Fomenko is completely eurocentric. Right, his theory contradicts all mainstream schools of history, because in their actual state they are all built on blatantly erroneus chronology. You don't need a mysterious cabal (conspiracy) to falsify history, the falsification is its modus operandi. It is inherent to history(ians) to falsify (distort) events, as it is inherent to humans to boast as it is inherent to power (authority) to legimize itself by referrring to glorious past made to its own order. Dr Prof Fomenko and team have identified scores of instances of such manipulation in Russian, European, etc.. history, and delivered valid statistical proof thereof. His own 'reconstruction' is completely another story. Forget c14 as a valid method of dating. W.Libby has initially discovered a brilliant method of INDEPENDENT dating. Too bad, c14 method has become a joke after a forced marrige with dendrochronology with consensual chronological scale inbuilt. Radiocarbon method can't stand blind tests, but is so very productive as a rubberstamp.
Accepted History & Chronology Must Be Changed. .......2007-04-09
There is no doubt that history as most know it is a sham, & institution's version of History both University & Church is fradulent & inaccurate. Everything was established with an agenda, The real "Dark Ages" are now when we have access to incredible amounts of information past authorities & more important 'common folk' didn't have but our institutions & educators are slow to evolve because of what has ignorantly & arrogantly been taught for too long. This is on many subjects not just Chronology.
For anyone to question "Why would a Mathematician have anything credible to say of History?" The answer is from Dr. Fomenko's preface in the book: "It would be worthwhile to remind the reader that in the XVI-XVII century Chronology was considered to be a subdivision of Mathematics." These volumes could possibly be some of the most important works to date & should be read by everyone with an interest in History, especially professors & educators who have a duty to the public. I have read both books & must say that 'Chronology 1' has some very eye opening & revolutionary information. Even if these volumes are part true the implications are profound & opens the doors to further investigations & questions which must be done. I speak several different lanquages & must say the logic Dr. Fomenko uses with "inflection" of words & words being read from left to right in one region & right to left in another then written backwards, the removal of vowels & get down to basics of words, or different cities & locations having the same name etc. is correct. Vowel usage has always been optional & varied, actually complicating linquistics & study. The first thing one has to understand is that words never had a fixed spelling in history like we do now, the spelling of words was mutable & regional, as well as names & titles of people were vast, varied & changed, NOTHING WAS FIXED or understood linear. Matters of Life & Death as well as financial profiteering yesterday & today were & are made with ignorant, illogical & conspiratorial views of history & reality, it's time people get closer to the Truth & society collectively grow up.
Very Interesting.......2007-03-07
It is a good proposal and I believe it will mature into something even better in the future. I think it deserves to be read.
History as Science Fiction.......2007-01-10
Anatoly Fomenko has written a very intriguing book, full of pictures, charts, and computer 'proof' of his thesis: backwards of AD900 we don't really know what happened or when. Between AD900 and AD1600 there is more certainty, but there is still a lot of fuzzy ground, and things don't get reliable until we get past the 1600's where the printing press made it very difficult for the perpetrators of this timeline manipulation to change anything that had been committed to print. The Dark Ages did not happen. Books were burned for a reason. One organization has doubled the actual length of its existence by expanding the real chronology. Read why.
I had always wondered why Christ died about AD33 and yet men waited until the 11th century to form the Knights Templar, the Cathars, etc and go after the Holy Land by force. Why the 1000 year gap? Turns out there wasn't more than a 10-12 year gap and he proves it using astronomy. This also implies that the planet is not as old as we have been told, and current Christian and other creationist scientists are already championing that idea without being aware of Fomenko's book. The two groups, creationist scientists and the Russian mathematical analysts corroborate each other. Fascinating.
Of course, all this flies in the face of what we have been told traditionally is the 'proper' chronology of western civilization, and most readers will experience 'cognitive dissonance' in reading this book. It means that our history going backwards from AD1600 becomes progressively more incorrect and unreliable until it cannot be trusted at all... in the space of 700-800 years.
Naturally, the curious, open-minded reader will want to know WHO did this, WHY, and did any of the events we think of as really ancient ever happen?
Dr. Fomenko is a respected scientist/mathematician at Moscow State University who has already answered these questions to the satisfaction of his initially skeptical colleagues. Most of them are now believers, a few still refuse to believe (the usual diehards), and of course the western press has ignored Fomenko's work -- for obvious reasons when you read the book. The ones who perpetrated this chronology ruse have a lot to answer for. They are still with us. That's why this book is a well-kept secret.
I gave the book a 4-star rating because I was unable to check out some of his claims; those I checked were as he said. But if even 1/3 of his claims are true, this punches a big hole in what we think is our history, the meaning of western civilization, our educational process (for repeating the ruse as gospel), and the trustworthiness of the organization that perpetrated this ruse, well-intentioned or not.
This book relates to current research into a Young Earth paradigm, to John Keel's discoveries about our planet, and Fr Malachi Martin's insights (in his now out-of-print books). We are indeed sheep who are manipulated and kept ignorant -- for a reason. While knowing what these men have to say may be the "booby prize" (as in: 'what can you do with this knowledge?'), it will provide interesting reading. Didn't someone say: "...and the Truth will set you free."?? For you to judge if this book contains the truth.
Amazon.com
Commander's Palace is an American restaurant treasure. For many years, patrons of the beloved New Orleans institution have been urging the Brennan family, its proprietors, to publish the restaurant's recipes. Commander's Kitchen, written by co-owner Ella Brennan's daughter, Ti Adelaide Martin, and Chef Jamie Shannon, realizes that wish, presenting more than 150 accessible recipes for the restaurant's acclaimed Creole dishes. These reflect a mix of French, Spanish, African, Arcadian, and Native American cooking traditions. The book also provides a glimpse of the history, lore, and daily backstage to-and-fro that have made the century-old restaurant a required dining destination.
"We like to push things to the edge," says Shannon of Commander's vibrant cooking, and in chapters that treat drinks through desserts, the book proves his point. Dishes like Shrimp Tasso with Five-Pepper Jelly, Pan-Crusted Sirloin Steak with Cayenne Butter, and Braised Lamb Shank with Merlot Mushroom Sauce are typical of the heady offerings, fare both earthy and sophisticated. Also presented are recipes for many of Commander's famed brunch dishes, the classic creamed-spinach- and artichoke-garnished Eggs Sardou among them; "The Chef's Table," a chapter of "show-off" dishes served at the restaurant's renowned in-the-kitchen table; and a selection of sweets, including Chocolate Molten Soufflé and the Creole sine qua non dessert, Bread Pudding Soufflé. Illustrated with color photos and containing technique tips throughout (readers learn, for example, the difference between sautéing and panéing), the book is an exuberant portrait of a remarkable American restaurant and its unique cuisine. --Arthur Boehm
Book Description
Commander's Palace is one of the most critically acclaimed and beloved restaurants in the country. It was named the outstanding restaurant in America by the James Beard Foundation, and is always rated the most popular restaurant in New Orleans by Zagat. It consistently receives awards from magazines such as Food & Wine, Wine Spectator, and Southern Living. A trip to New Orleans just isn't complete without a meal at Commander's Palace.
Now home cooks can bring its unmatched style, hospitality, and great food to their own tables. Reflecting the restaurant's fascinating culinary intersection--a New Orleans landmark combining native ingredients and techniques with exciting and evolving contemporary flavors--Commander's Kitchen takes readers behind the doors of a truly exciting culinary experience.
Featuring 150 recipes from the restaurant's extensive offerings and other Brennan family recipes,
Commander's Kitchen describes step-by-step the secrets to Shrimp and Tasso Henican with Five-Pepper Jelly, Eggs Louis Armstrong, Pan-Seared Crusted Sirloin Steak with Cayenne Butter, Braised Lamb Shanks with Merlot Mushroom Sauce, and, the queen of Creole desserts, Bread Pudding Souffle. Of course, four varieties of gumbo are also included, along with dozens of information-packed sidebars, personal anecdotes, tips for throwing a New Orleans--style bash, and juicy tidbits of Commander's Palace lore. Lavishly illustrated with color and black-and-white photographs that beautifully capture the lively Commander's Palace spirit,
Commander's Kitchen lets the good times, and the exceptional dining, roll.
Customer Reviews:
Brings fond memories to mind.......2004-05-23
If you want to remember your meals at Commander's and perhaps try one or two of the dishes on a slow weekend, you will want this on your shelf. At the same time, it will be the occasional book, not one to reach for time and again.
Great compliment to a great restaurant!.......2004-03-27
This is an excellent compliment to one of the best restaurants. Ilove to cook & eat!! Most restaurant cookbooks have cookbokks which its hard to duplicate their meals. Usually they have recipes so complicated ( require kitchen appliances the average person doesn't have or ingredients impossible to find. Nothing is further than the truth with this book. It has easy to follow recipes, which can be cooked with basic cookware. The dishes come out fantastic. If you love creole food, but can't get to New Orleans regularly-- BUY THIS BOOK. You won't regret it.
Eating great...New Orleans style!.......2003-09-08
When my wife and I recently visited the Commander's Palace restaurant and sat at the Chef's Table (located in the kitchen where you are pampered by the staff), current Executive Chef Tory McPhail wrote "Eating great...New Orleans style!" on a menu he signed as a memento of our visit. Not only was he right about the food we had at Commander's Palace that evening, but he also provides a short and to the point description for this cookbook.
This book is a must for those that "live to eat" (as opposed to those that "eat to live") and truly enjoy the New Orleans and Creole food styles. The recipes we've tried so far have turned out wonderfully (the recipe for the Chocolate Molten Souflee alone is almost worth the price of the book) and, thus far, have been easy to follow. The narratives provided by the authors about both the food and the restaurant itself are a great addition to the great recipes.
I would recommend this book, and the restaurant, to anyone.
Learn about Creole and Cajun cuisine..........2002-03-22
Having spent 4 years of my life in Texas I was introduced to the wonders of Creole and Cajun cuisine. Generally, Creole developed in the city of New Orleans using local produce but influenced by the multicultural nature of the city. Cajun (or Acadian) cooking is food from the country.
I am partial to the simplicity of one-pot cooking offered by Cajun cooking. These are wonderful hearty and spicy meals (gumbo, red beans & rice, etoufee, jambalya) that I often cook to serve large groups of people. In fact, Chef Jamie includes many of these recipes in the "crew" section of the cookbook since he used them for staff meals.
Creole Class Act.......2001-12-28
As a longtime fan of Commander's Palace (and creole and cajun cuisine in general), I found the book as much fun to read as the dishes were to prepare. The beautifully presented recipes and well written preparation tips were made all the better by the inclusion of tidbits of New Orleans and Brennan family history. This book is a must have for both veteran and novice cooks interested in preparing great Louisiana style food.
Every recipe that we have tried from this book has been a hands down home run with our friends and family. The recipes are scaled for truly generous portions. For Christmas Eve dinner we prepared the Venison Stew and the Jalepeno Corn Bread for family in the upper midwest. They liked the meal so much that we left them the recipe book and I have just ordered another for myself!
Book Description
The famed compound at Hyannisport was the Kennedy family's favorite place to relax, and Rose Kennedy's kitchen was the central gathering place. Everyone--including Jackie Kennedy Onassis, JFK Jr., Caroline Kennedy, Maria Shriver, and Arnold Schwarzenegger--came wandering in the back door to visit Rose. Her chef, Neil Connolly, always made sure there was lobster salad, potato salad, and a platter of roast chicken in the fridge, and in this book, he brings these and other favorites to your home. Included in this cookbook are Kennedy family photos and anecdotes collected personally by Neil.
Here he shares an exclusive recipe from the Kennedy kitchen with us:
Sugar Tuile
These thin, crisp cookies can be cooled flat, but here they are formed into edible cups that can hold ice cream, chocolate mouse, or fresh berries. Note that the cookies are baked in two batches, so that you have time to mold them while they are still warm and soft.
|
|
Makes about 8 cookie cups
1 stick (4 ounces) butter, at room temperature
1/2 cup sugar
1/2 cup all-purpose flour, sifted
6 egg whites
1/2 teaspoon vanilla extract |
|
1. Preheat the oven at 375 degrees F. Line 2 large baking sheets with parchment paper and draw four circles 5 inches in diameter on each piece of paper.
2. Invert four heatproof, 2-inch-wide glasses or cups on the counter so they are ready when the tuiles come out of the oven.
3. In a mixing bowl, beat together the butter and sugar until light and fluffy. Add the sifted flour, egg whites, and vanilla. Beat until well blended.
4. Spoon the batter into the circles on one baking sheet and spread to the edges with an offset spatula. The batter will be very thin.
5. Bake the tuiles for 5 to 6 minutes, or until the edges become golden brown.
6. Remove from the oven and immediately use a wide spatula to invert each tuile over a glass. Using a mitt, gently press to form into a cup shape. As soon as the tuiles are set, gently lift them off the glasses.
7. Whisk the batter briefly and form the remaining 4 tuiles. Bake and form as directed above. When all the tuile cups are cool and set, store in a covered container until ready for use. |
Customer Reviews:
Buy it!.......2007-07-16
I bought this book as one of our prizes for out annual 4th of July races. I skimmed it and copied a few recipes before placing it on the prize table. Wonderful stories with every recipe. The three recipes I made have been excellent. The meatloaf is the best I've tasted and easy to make.
I plan on ordering another copy for myself and trying more recipes.
Jini.......2007-06-11
I live about ten miles from the compound and own over 2,000 cookbooks and this is one of the best I've ever seen. It has receipes that are easy to follow with ingredients that are readily available and is both current and traditional. It's the best addition to my collection in a long time.
Good Enugh to Eat!.......2007-05-22
the stories are fun tio read, and the recipes are easy to follow. I've tried a few, and they've been delicious, despite my limited culinary skills! I gave copies to my daughters-in-law for Mother's Day, and I've heard no complaints. It's beautiful to look at, too--and that alone makes it a worthwhile acquisition.
Fabulous Craftmanship!.......2007-05-09
It is apparent that a tremendous amount of work went into the development of this book. The pictures and narration is eloquent and extremely vivid. It's a wonderful book to have around the house for guests to look through and spark conversations, and for hosts to refer to for food preparations. This book is truly amazing!
Unbelievable Book!!.......2007-05-09
This book is a winner! It is filled with recipes to make any occasion special- from breakfast to dinner. I enjoyed reading the stories in the book. The recipes are easy to follow, and would make a lasting impression at any party or get together. I highly recommend this book for a gift or just to add to your collection!!
Average customer rating:
|
Mary Emmerling's American Country Classics: The New American Country Look
Mary Emmerling
Manufacturer: Clarkson Potter
ProductGroup: Book
Binding: Hardcover
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Similar Items:
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Mary Emmerling's New Country Collecting
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Collecting American Country
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Mary Emmerling's American Country Cottages
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Mary Emmerling's American Country Details
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American Country Christmas
ASIN: 0517571684
Release Date: 1990-09-16 |
Book Description
Mary Emmerling takes a fresh look at American Country decorating, showing classic examples of the style in updated, sophisticated, and eclectic settings for the 1990s.
400 full-color photographs.
Book Description
Tom Fitzmorris is uniquely qualified to write about the food of New Orleans. Born in the Crescent City on Mardi Gras, he'd never left his favorite town for more than three weeks at a time--that is, until Hurricane Katrina struck and Tom and his family were forced to evacuate.
Prior to the disaster, Tom was just putting the finishing touches on his magnum opus: a collection of recipes for the best of New Orleans food gathered and developed over more than 30 years spent reporting eating in the Big Easy. In addition to his weekly restaurant review column, which has been published continuously for 33 years, Tom is best known for his daily 3-hour radio show, "The Food Show," broadcast every afternoon on WSMB.
With New Orleans Food, Tom presents more than 250 great New Orleans recipes designed for the home cook, all steeped in the Creole and Cajun traditions, yet updated to reflect contemporary tastes and ingredients. From small plates (Shrimp Remoulade with Two Sauces) to main courses (Redfish Herbsaint, Root Beer-Glazed Ham) to desserts and drinks (Bananas Foster, Beignets, and Cafe au Lait), these are dishes both elegant and casual, traditional and evolved. Whether you are nostalgic for the taste of New Orleans or simply love good food, New Orleans Food should find a place on your cookbook shelf. Now every Monday, everywhere, can be red-beans-and-rice day.
A portion of the profits from the sale of this book will benefit New Orleans recovery efforts.
Customer Reviews:
One of the best!.......2007-06-20
I'm a transplanted Louisianan living in the Northeast (though everyone keeps insisting Maryland is the south)! I recently made a couple of recipes from the book for a New Orleans brunch I hosted for some picky eaters (me being one of them). The food was outstanding and the recipes were fairly easy to understand and prepare. Along with my River Road Recipes cookbooks, this one is quickly becoming a favorite.
Great sampler of New Orleans cuisine.......2007-05-07
This is a wonderful cross-section of the cooking of New Orleans. As a native New Orleanian, I can certainly attest to that. The recipes run the full spectrum of easy to hard and a wonderful history of each dish is provided. I made the easy recipe Heavenly Hash and it reminded me of the candy that was sold at DH Holmes department store. The Texans out here ate it up. I also have prepared a roasted asparagus dish that was EASY and FANTASTIC. Something that needs to be mentioned is that Mr. Fitzmorris is a great everyday chef, he has provided many recipes that he has concocted himself. I really enjoyed his Peanut Butter bread recipe. I highly recommend this book to anyone interested in eating GOOD food.
home run.......2007-02-18
Tom Fitzmoris knows his stuff. I've read his columns/blogs/whatever he was writing, since the 1980s. We used to attend (not together) Thursday night wine tastings sponsored by a NOLA shop, and he was always interesting. The only thing I've tried from this book is chicken livers w/ bacon & pepper jelly (p.57). It was just wacky enough to get my attention. And delish! More pages are dog-eared to try once my new kitchen is finished. The book is also a good read for those who like good food. It's like cooking porno.
EASY, SIMPLE, AWESOME.......2007-01-18
THIS WAS MY FIRST ONLINE PURCHASE WITH AMAZON AND IT WAS EASY, SIMPLE AND WAS DELIVERED ON TIME AWESOME. THE BOOK WAS A GREAT GIFT FOR MANY FAMILY MEMBERS WITHIN THE CITY OF NEW ORLEANS. THANKS.
good authentic cookbook.......2007-01-11
Tom Fitzmorris definitely knows New Orleans' food. As a native New Orleanian, I appreciate access to his recipes.
And with a portion of the proceeds going to charity, it helps support our city.
Everything I have made so far has been delicious.
The crab cakes and the jambalaya with oysters are my favorites.
Amazon.com
It takes only a drive through any typical American subdivision to confirm that in recent decades the average house has grown in size, narrowed in style, and shrunk in vision. Jim Tolpin's The New Cottage Home represents a return to a previous school of thought about living space: that it should be no larger than is needed, conservative of resources, rich in detail-- in short, that it should pay homage to honest architecture and fine craftsmanship, not to conspicuous consumption. The 30 cottage homes pictured, all recently built, have the slightly unfair advantage of almost magically beautiful locations, but each has a unique character and many cottage-style nooks and crannies: the converted island pump house with sod roof, the 600-square-foot woodland temple, the salvage-built house on the Kansas prairie, the off-the-grid shingled hilltop house built to take advantage of natural light. Tolpin does an excellent job of pulling together the elements of each that make it a cottage and make it appealing. In his own words, "These houses seem to call as much to the heart as to the head, enriching us more with the highs of nature than with the highs of technology. These are the new American cottages that embody the ancient storybook dream, and the kind of homes that many of us have always dreamed of living in."
Book Description
The New Cottage Home taps into today's move toward lifestyle simplicity and the idea that living space should be rich in details, conservative of resources, and no larger than necessary. Jim Tolpin celebrates the diversity and charm of 30 sample cottages, from a Pacific Northwest cottage modeled after a French hunting lodge to a "salvage yard vernacular cottage" built with junkyard materials. Each featured home reflects individual personality, priorities, and lifestyle. Whether by the water, on a mountain, or in a forest, field, or town, these homes emphasize quality of place over quantity of space.
Customer Reviews:
straight into the garage sale.......2007-09-17
the used bookstore wouldn't even want this rubbish- about 5 pages of decent information. it's all coffee table fluff and I don't drink coffee- Boo
Cottages.......2007-07-12
This book is great if you want gables and a structure with more character but more expensive. I am looking for simple structures. I do like the book a lot.
Worth the price...........2006-02-23
As an avid cottage fan, and living in one while designing a new one to build for myself which is even more zen and simple, I found this book to be one of the best books on cottages around. Although I also admit what was considered a cottage when my place was built someone hundred years ago and what is considered a cottage in 2006 is around five square feet more in size.
Of course I am a purest and go by what my dictionary says a cottage is which is 1 : the dwelling of a farm laborer or small farmer 2 : a usually small frame one-family house. Small being reduced in size. So I was surprised that on page 112 they show a French Hunting Lodge from the Pacific Northwest. Not a cottage at all.
What does make this good sized book useful for anyone looking for ideas on cottage styles is the vast array of examples given. From the coastline of Maine to the San Juan Island of Washington State, to rural Kansas to Massachusetts to favorite areas here in California.
And wonderful examples of simple to elaborate. One of my favorites because of its really simple zen style is the Pumphouse on pages 52-59 on San Juan Island in Washington State that was made into a smooth lined, all in one cottage which I and other minimalists would love to own. Or the wonderful Salvage Yard cottage in Franklin County, Kansas on page 156-161 that would fit in just about anywhere where clean lines and environmental desires are important.
There is even an off the grid cottage and some communities of nothing but cottages like those on Lopez Island in Washington State beginning on page 196, where the cottages are part of a land trust that was set up to allow people on moderate incomes to build small abodes with common greenbelt areas in and area where expensive homes were/are the norm. Heck, this made the book worth the price in itself.
Each cottage is shown inside and out complete with basic blueprints of each cottage so one can see how the space sits and works. The photography and text meld well and makes this a book that is hard to put down.
More than just another coffee table book!.......2001-12-07
You WILL find inspiration here.
Get Cozy!.......2001-11-17
This book hails a return to the smaller house. We have overlooked the value of coziness for too long.
Delightful! I must confess, my copy is quite dog-earred.
Average customer rating:
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USA Today: New American Art from the Saatchi Gallery
Meghan Dailey , and
Norman Rosenthal
Manufacturer: Royal Academy of the Arts
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Binding: Paperback
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ASIN: 1903973961 |
Book Description
This 400-page blockbuster, designed in close consultation with renowned contemporary art collector Charles Saatchi, showcases 250 works—paintings, constructions, sculpture, and photography—by 40 artists from across the U.S.A.
This is a new generation of American art; most of the works are less than two years old and focus on artistsÂ' views of world events and AmericaÂ's place in global society. Artists profiled include Banks Violette, Kelley Walker, Matthew Monahan, Terence Koh, Christoph Schmidberger, Inka Essenhigh, Dash Snow, Josephine Meckseper and many others. Together, in this stunning volume, they offer an astounding, controversial, and wide-ranging collection.
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New Britain Museum of American Art: Highlights of the Collection (Prestel Art)
Laurene Buckley
Manufacturer: Prestel Publishing
ProductGroup: Book
Binding: Hardcover
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ASIN: 3791320874 |
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