Welcome to our book review site go-pdf.online!
You may have to Search all our reviewed books and magazines, click the sign up button below to create a free account.
Gail's Artisan Bakery Cookbook
With mouth-watering photography and over 100 delicious recipes, the team behind GAIL's will take you through the basics of breadmaking and then take you on to preparing a whole cornucopia of sweet and savoury tasty treats and flavourful meals. 'An amazingly helpful fail proof book' -- ***** Reader review 'If you love baking, you need this in your life!' -- ***** Reader review 'Packed with delicious recipes to make over and over again' -- ***** Reader review 'Worth every penny - joyful!' -- ***** Reader review *************************************************************************************** "Good bread begins with just four honest ingredients: flour, water, salt and yeast. Nothing could...
A Hedonist's Guide to London
The ultimate insider’s guide to London, Hg2 London eschews the normal tourist trail in favour of the most stylish, hip and original locations. Hg2 takes readers out of the West End tourist traps and into the chic streets of Westbourne Grove, the edgy fun of Hoxton and of course slick Mayfair restaurants.
Mr B.
LONGLISTED FOR THE BAILLIE GIFFORD PRIZE 2023 From the author of Apollo's Angels, the first major biography of the figure who modernised dance: an intimate portrait of the man behind the mythology, set against the vibrant backdrop of the century that shaped him Balanchine's radical approach to choreography reinvented the art of dance and his richly evocative ballets made him a lasting legend. Today, nearly thirty years after his death, the man is still so revered that the mysteries of his biography are often overlooked. Who was George Balanchine? Born in Russia under the last Czar, Balanchine experienced the upheavals of World War One, the Russian Revolution, exile, World War Two and the cul...
Time Out London Shops and Services
Featuring more than 3,000 shops and services, this 12th edition of a perennial favorite is fully updated. Packed with the latest stores and trends across the capital, as well as new looks at old favorites.
House & Garden
None
Ottolenghi: The Cookbook
'Ottolenghi changed the way we cook in this country just as surely and enduringly as Elizabeth David’s A Book of Mediterranean Food had in 1950. It brought into our kitchens bold flavours, a vivid simplicity, a spirited but never tricksy inventiveness and, above all, light.’ Nigella Lawson Inspired by their childhoods in West and East Jerusalem, Yotam Ottolenghi’s and Sami Tamimi’s original cookbook Ottolenghi: The Cookbook showcases fresh, honest, bold cooking and has become a culinary classic. Yotam and Sami's inventive yet simple dishes rest on numerous culinary traditions, ranging from North Africa to Lebanon, Italy and California. First published in 2008, this new updated editio...
Rum and Reggae's Hawaii
This guide to the Aloha State goes above and beyond ordinary travel guides; it is geared toward sophisticated and savvy travelers of any age who avidly avoid the tourist swarms. Invaluable for those in search of the real Hawai‘i, beyond Don Ho and the T-shirt shops of Lahaina and Waikiki, this book provides the inside scoop on every island, every worthwhile place to see (and which ones to avoid), as well as on accommodations, restaurants, nightlife, and activities.
The Flavor Thesaurus: More Flavors
The plant-led follow-up to The Flavor Thesaurus, "a rich and witty and erudite collection" (Epicurious), featuring 92 essential ingredients and hundreds of flavor combinations. “After all the combinations you think you know, the ones you've never even considered will blow your mind ... Eggplants take you to chocolate, which takes you to miso, which takes you to seaweed, which takes you to a recipe in another book or a restaurant dish you have to hunt down straight away. The curiosity is infectious, the possibilities inspiring on this ingredient-led voyage.”--Yotam Ottolenghi in The New York Times Magazine, on how he uses More Flavors for recipe development "[Segnit is] a flavor genius . ...
Decanter
None
Industries of Architecture
At a time when the technologies and techniques of producing the built environment are undergoing significant change, this book makes central architecture’s relationship to industry. Contributors turn to historical and theoretical questions, as well as to key contemporary developments, taking a humanities approach to the Industries of Architecture that will be of interest to practitioners and industry professionals, as much as to academic researchers, teachers and students. How has modern architecture responded to mass production? How do we understand the necessarily social nature of production in the architectural office and on the building site? And how is architecture entwined within wider fields of production and reproduction—finance capital, the spaces of regulation, and management techniques? What are the particular effects of techniques and technologies (and above all their inter-relations) on those who labour in architecture, the buildings they produce, and the discursive frameworks we mobilise to understand them?
