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.
Secrets of Scandinavian Cooking . . . Scandilicious
We've long looked south for our food inspiration - but what about our neighbours to the north? We share a climate, a history (those Vikings got everywhere) and a love of cool, from sleek Nordic design to clear frosty November mornings. We also share our love of the outdoors - bracing autumn days, bright spring mornings, lazy summers by the water and long winter walks - and the pleasure of sharing good food with friends around the kitchen table. Discover the secrets of Scandinavian cooking - from delicious healthy breakfasts and leisurely brunches to tasty suppers and plenty of stress-free crowd-pleaser puddings. Learn the knack of putting together the perfect smorrebrod for a speedy Scandi l...
Smorgasbord
Effortless entertaining the Scandinavian way. Relaxed celebrations of food and friends, smörgåsbords - of which cripsbreads are always a part - are served throughout the year. This collection of seasonal menus and recipes includes classics such as skagen (prawn salad) and citrus and spice cured gravadlax, but also modern, more informal dishes such as fried chanterelles on toasted sourdough, barbecued zesty cod burgers and orange and ginger waffles with rhubarb compote. For spring, there are ideas for a bonfire party and for celebrating Easter; for summer a midsummer gathering. Autumn has a feast supper and foraged dinner and Winter a Christmas drinks and New Year's brunch. With the emphasis always on simplicity, but also quality, seasonal ingredients, these are dishes to share and enjoy with those you love.
Lagom
Lagom: n. just the right amount, balanced, harmonious. This beautiful, fresh cookbook offers genuine insight into how Swedes eat and cook – with recipes that fit around the seasons, occasions, times of day, and appetite. Eating and cooking in tune with 'lagom' means embracing food that is good for body and soul, unfussy, delicious and sustaining, and all in harmony. The Swedes understand that balance is everything – that you crave comforting food when a bitter wind is howling outside, that refreshing, lighter meals suit hot, hazy days, that a mid-morning bun is good for morale, and that a long, sociable lunch with friends and family on a Sunday is the most rewarding way to end the weeken...
Peter Salter
Peter Salter is an architect and teacher (at the Architectural Association, the University of East London, the University of Bath, and the Welsh School of Architecture) whose work has influenced several generations of students. Walmer Yard, in Notting Hill, is his first residential project in the UK and one of only a small number of buildings he has completed worldwide. Although modest in scale, the project is extraordinary in many ways. On an irregularly shaped site, Salter's design brings four houses into a complex relationship with each other, half-formal, half-familiar, interdependent yet solitary. Similarly, the relations among the core team who developed the design are more nuanced than in most architectural projects, since they all met at the Architectural Association in Peter Salter's unit, where Crispin Kelly (the client) and Fenella Collingridge (Peter's current collaborator) were student contemporaries. This book documents the project with Peter Salter's original pen-and-ink drawings and H�l�ne Binet's extraordinary photographs.
Solo: The Joy of Cooking for One
Many of us cook for one on a regular basis – isn't it time we became more selfish in the kitchen? Celebrating the joy of self-reliance and self-sufficiency, Signe Johansen shares 80 fabulous recipes for happy solo cooking. Beautifully photographed and designed, the cookbook includes a range of tasty and uncomplicated no-cook fast food and one-pot dishes to transform your daily routine. Signe shows how to make big batch recipes that you can reinvent and enjoy throughout the week. There's also a chapter with more adventurous recipes for when time is on your side. Packed with advice for keeping a streamlined larder and tips for late-night fridge foraging, Solo: The Joy of Cooking for One will inspire you to cook delicious food, every day.
The Philosophy of Improvisation
Improvisation is usually either lionized as an ecstatic experience of being in the moment or disparaged as the thoughtless recycling of clichés. Eschewing both of these orthodoxies, The Philosophy of Improvisation ranges across the arts—from music to theater, dance to comedy—and considers the improvised dimension of philosophy itself in order to elaborate an innovative concept of improvisation. Gary Peters turns to many of the major thinkers within continental philosophy—including Heidegger, Nietzsche, Adorno, Kant, Benjamin, and Deleuze—offering readings of their reflections on improvisation and exploring improvisational elements within their thinking. Peters’s wry, humorous style offers an antidote to the frequently overheated celebration of freedom and community that characterizes most writing on the subject. Expanding the field of what counts as improvisation, The Philosophy of Improvisation will be welcomed by anyone striving to comprehend the creative process.
The Home Orchard
Developed especially for use by backyard orchardists, rare fruit growers, and small-scale growers, The Home Orchard offers a comprehensive look at standard growing methods, as well as some innovative practices that enthusiasts have developed in recent years, some of which are uniquely suited to the small-scale grower. You will learn how trees grow, which species grow best in the different regions and soils, varieties from which to select, preparing the soil, planting, watering and fertilizing, pruning and grafting, thinning the fruit, diagnosing problems, controlling pests, and harvesting. You'll also find special attention given to organic and non-toxic pest management and fertilization met...
Swedish Breads and Pastries
Jan Hedh believes that everyone should have the opportunity to enjoy freshly baked bread for breakfast, lunch, and dinner! More than just a collection of recipes, this guide contains vivid, full-color photographs of step-by-step methods to knead, roll, braid, cut, and bake dough into a variety of shapes and styles. From dinner rolls and pudding to baguettes and waffles, Swedish Breads and Pastries is the ultimate guide to bread making that no chef, event coordinator, or home baker will want to be without. The Scandinavians are known around the world for their delicious breads and pastries—now you can indulge in those same flavors and aromas in your own home.
The Thursday Murder Club
Soon to be a Major Motion Picture The first installment in the beloved and New York Times bestselling series from Richard Osman, also author of We Solve Murders Four septuagenarians with a few tricks up their sleeves A female cop with her first big case A brutal murder Welcome to... THE THURSDAY MURDER CLUB In a peaceful retirement village, four unlikely friends meet weekly in the Jigsaw Room to discuss unsolved crimes; together they call themselves the Thursday Murder Club. When a local developer is found dead with a mysterious photograph left next to the body, the Thursday Murder Club suddenly find themselves in the middle of their first live case. As the bodies begin to pile up, can our unorthodox but brilliant gang catch the killer, before it's too late? “Witty, endearing and greatly entertaining.” —Wall Street Journal
4 + 1 Peter Salter
Four Japanese projects, Osaka Folly, Thai Fish Restaurant, Inami Woodcarving Museum, Kamiichi Mountain Pavilion and one proposal for Glasgow City of Archiecture 1999 - Ramshorn Church Yard.
