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吴景超文集(明德群学)第四卷
￥222.00
1.本选题为套书，为多卷本，初步计划为六卷，分别为：卷一：学生时代；卷二：任教金陵大学期间；卷三：任教清华大学期间；卷四、五：学而优则仕；卷六：仕而“忧”则学。文集将根据新时代发展的要求和对学科建设的启发作用，对吴景超先生的作品行筛选，力图展示吴景超先生一生的学术研究脉络与研究成果，为后代学人提供视野、方法与认识等各层面的参考。总体框架是依据吴景超先生的生命历程划分为2大部分、5个阶段——学生时代（天生的社会学家）：清华之前及清华期间、美国留学期间；工作年代（学术报国）：归国初期（金陵大学、清华大学）、学而优则仕（国民政府任职）、仕而“忧”则学（重返教坛：清华、中国人民大学）。在每个阶段如有必要，编者会以定量定性相结合的方式撰写导言，以便读者阅读参考。 2.吴景超（1901年—1968年5月7日），字北海，安徽歙县人，中国社会学家，是中国20世纪上半叶研究都市社会学最重要的代表人物。本书计划收录了吴景超先生自1919年至1957年间公发表的309篇期刊文章、硕士论文、博士论文、以及公出版发行的11本专著（《社会组织》，1929；《都市社会学》，1929；《社会的生物基础》，1930；《从佃户到自耕农》，1934；《第四种国家的出路》，1936；《中国工业化的途径》，1938；《中国经济建设之路》，1943；《战时经济鳞爪》，1946；《劫后灾黎》，1947；《澈底翻腾的清华革命》，1949；《有计划按比例的发展国民经济》，1954），合计约150万字。
主题教育新思想(套装6册)
￥221.99
套装包括：《党代会怎样领航中国：中国共产党党代会重大决策历史通览》《读懂党章》《思想的伟力》《图解二十大精神》《“数”说二十大报告（思维导图版）》《图解二十大党章》
The Southerner's Cookbook
￥221.54
From the editors of Garden & Gun, the award-winning magazine that celebrates the best of Southern culture, comes this comprehensive volume of recipes, traditions, tales, and techniques that will immerse you in the South's culinary past, present, and future. With more than 125 detailed and delicious recipes both classic and modern, this beautifully photographed cookbook covers every angle of home cooking, whether you're feeding your family or entertaining a crowd. From roasting a whole hog to throwing a Lowcountry boil, the secrets of light-as-a-feather biscuits to perfectly crispy fried chicken, the art of spicing a Bloody Mary to mixing a potent punch, The Southerner's Cookbook is much more than a collection of recipes—it is a true reflection of the South's culinary landscape.
Living Raw Food
￥221.54
Picking up where the bestselling Raw Food/Real World left off, Sarma Melngailis invites us inside her glamorous restaurant, Pure Food and Wine, with dozens more recipes for fresh and vibrant juices, shakes, soups, simple dishes, main courses, desserts, and cocktails. Whip up an antioxidant-rich Goji Tropic Shake or a sweet, cleansing Cilantro-Pineapple Shake for delicious nutrition on the goCool down with a Cucumber-Mint Gazpacho Soup and an Heirloom Tomato, Fennel, and Avocado Pressed Salad with Caper Dressing, Pistachio, and MintFind out what makes the Chanterelle and Kalamata Olive Ravioli the restaurant's most beloved entrée Celebrate with a raw Thanksgiving dinner, complete with "dark meat" portobello, "white meat" large oyster mushrooms, stuffing, mashed celeriac, cranberries, and brussels sproutsSatisfy your sweet tooth with a Classic Sundae and Caramel Bars No juicerNo dehydratorNo problem! Sarma shows that raw food preparation doesn't have to be daunting, and she helps you work your way from the fastest, simplest, freshest recipes to immensely satisfying main dishes that you'll have a hard time believing are raw. A definitive list of ingredients, tools, techniques, and sources make raw food a snap, while information-packed sidebars introduce the world's most powerful super?foods, from kombucha tea to chia seeds. And Sarma is refreshingly honest and real as she describes her personal breakthroughs—and struggles—living on raw foods.Whether you're snacking on the run, having a quiet dinner at home, or throwing a festive cocktail party, eating raw food makes you feel alive. Filled with sensuous, sexy, and energizing food, this book is sure to enrich your life, whether you're a carnivorous epicure or a raw-foods junkie.
The New Brooklyn Cookbook
￥221.54
Filled with mouthwatering recipes, beautiful photographs, and scenes from some of the most vibrant restaurants in America today, The New Brooklyn Cookbook celebrates the wave of culinary energy that has transformed this thriving borough and infused its kitchens and dining rooms with passion, vigor, and big flavors. Starring the trail-blazing chefs and entrepreneurs who made it all happen, this gorgeous book helps readers recreate the signature dishes of Brooklyn in the comfort of their own kitchens.With enthusiasm and insight, husband-and-wife duo Melissa and Brendan Vaughan highlight the "new" tastes of Brooklyn, including:Steak and Eggs Korean Style (The Good Fork) Cast-Iron Chicken with Caramelized Shallots and Sherry Pan Sauce (Vinegar Hill House) Seared Swordfish with Sautéed Grape Tomatoes, Fresh Corn and Kohlrabi Salad, and Avocado Aioli (Rose Water) Beef Sauerbraten with Red Cabbage and Pretzel Dumplings (Prime Meats) Doug's Pecan Pie Sundae (Buttermilk Channel) Hoppy American Brown Ale—Home Brew Version (Sixpoint Craft Ales brewery)The Vaughans also profile some of Brooklyn's best food makers and purveyors, from cheesemakers and picklers to chocolatiers and bakers, giving readers an inside look at the ingredients behind their favorite restaurant dishes and the food culture that supports their creation.Featured Restaurants:Al Di Là The Grocery Saul Rose WaterConvivium Osteria Locanda Vini e Olii DuMontAliseo Osteria del BorgoMarlow & SonsFranny’s iCi Applewood EggNortheast Kingdom The Good Fork DresslerThe Farm on Adderley Flatbush FarmPalo Santo Lunetta Beer Table JamesThe General Greene Five Leaves Char No. 4No. 7 Buttermilk Channel Roberta’sVinegar Hill HousePrime MeatsThe VanderbiltPlus: Interviews with Ten of Brooklyn's most popular artisanal food producers
The Wizard of Oz
￥221.54
Commemorating the seventy-fifth anniversary of The Wizard of Oz, this collectible edition delivers an interactive experience, transporting readers over the rainbow and into the Land of Oz with its host of unpublished artwork, behind-the-scenes stories from the stars, and removable special features.Open the door to the Land of Oz and travel down the Yellow Brick Road with Dorothy and her companions on the journey of a lifetime. Learn the filmmaking tricks and techniques behind the film's realistic tornado, why Dorothy's shoes were ruby-colored, and how the filmmakers got a fleet of Winged Monkeys to fly. Authors Jay Scarfone and William Stillman reveal filmmaking secrets and information on everything from the film's pre- and postproduction to early reviews and publicity to never-before-published stories from the cast and crew, making it the definitive book on the subject. Beautifully designed with an array of film stills, Technicolor? test frames, rare artwork and photography, and costume and set illustrations, this collectible edition provides an unrivaled glimpse at the land where dreams come true.
Five Frogs on a Log
￥221.54
A riddle: Five frogs are sitting on a log. Four decide to jump off. How many are leftAnswer: Five WhyBecause there's a difference between deciding and doing. Written by Mark L. Feldman and Michael F. Spratt of PricewaterhouseCoopers, Five Frogs on a Log offers readers an entertaining and no-nonsense field guide to the mergers and acquisitions jungle, packed with insight and instruction for executing corporate change and capturing shareholder value. Whether you're buying another company or acquiring a new vision of the future, this book proffers an unconventional perspective and a practical, readily accessible set of solutions to the single greatest challenge facing today's managers: executing rapid transitions ion mergers, acquisitions and gut wrenching change. Designed for corporate managers and CEOs caught up in the whirlwind of change, every chapter provides accessible ideas and wisdom for navigating the most demanding business transitions. The authors offer a unique hands-on perspective based on their work with top Fortune 500 firms. As they state: "Increasingly, the companies that win are those that learn faster, act quicker and adapt sooner. They will compress time by making and executing early, informed decisions about economic value creation, ruthless prioritization and focused resource allocation. They will use these decisions to take early firm stands on management deployment, organization structure and culture. Their actions will increasingly be linked to long-term, sustained economic value creation." The advice and expertise offered in this book can be used to solve a range of operational problems from speeding up new product development to merging two businesses; from changing company culture to repositioning a business in a while new marketplace. Whatever the challenges and opportunities facing you, your company, your industry, Five Frogs on a Log will move you from deciding to doing.
Titian
￥221.49
Born in the mountains above Venice in the late fifteenth century, Tiziano Vecellio or Titian was the greatest painter of the Venetian High Renaissance. A poetic visionary and a technical master of oils, he painted everything, from frescoes and grand altarpieces to mythological stories and portraits works described by his contemporaries as "mirrors of nature."Sheila Hale's rich biography is the first since 1877 to examine all contemporary accounts of Titian's life and work as well as recent art historical scholarship, some of it previously unpublished. Her book charts the extraordinary transformation of Titian's style: from the radiant, minutely realized masterpieces of his youth, to the more freely painted work of his middle years, to the dark, tragic, sometimes terrifying visions of his old age. Drawing on the latest scientific examinations of his paintings, Hale seeks to explain the evolution of his methods and his art. In doing so, she also gives many different voices from Titian's lifetime to today free reign to explore, praise, and sometimes doubt his genius.When Titian died in 1576, in his late eighties, he had spent the whole of his working life in Venice the most celebrated city in Europe traveling as little as possible despite the clamor for his presence at the great courts of the continent. He had witnessed wars, Ottoman invasions, and the rising Protestant threat to the Catholic Church. He had become the favored painter of both Charles V the most powerful man in the world and his son, Philip II of Spain, who became Titian's most important patron.Sheila Hale's masterly biography presents Titian through the lens of the turbulent times in which he lived and explores how this innovative sixteenth-century master conveyed in his paintings a kind of truth that few other artists have been able to communicate, which has fascinated Titian's admirers and followers ever since.
Emily Post's Etiquette, 18
￥221.49
Millions of Readers, Eighteen Editions, One Trusted ResourceFrom social networking to social graces, the name Emily Post has been the definitive source on etiquette for generations of Americans. That tradition continues with the 18th edition of Etiquette, which welcomes a new generation of Posts Anna Post, Lizzie Post, and Daniel Post Senning the great-great grandchildren of Emily Post. Led by Peggy Post, author of the 16th and 17th editions of Etiquette, this team shows how twenty-first-century manners are a combination of kindness, confidence, and awareness. New trends, topics, and societal hot zones include: When is it okay to unfriend someone on FacebookIf I'm in a middle seat on an airplane, do I automatically get both armrestsA business client is sick with a cold am I obligated to shake his handIs it rude for guests to tweet from a weddingDo I have to buy a gift if I attend a destination weddingCan I email a condolence noteShould I cover up my tattoo for a job interviewThe Posts don't stint on classic conundrums, either. Emily Post's Etiquette includes advice on names and titles, dress codes, invitations, table manners, workplace frustrations, and weddings. According to the Posts, though times have changed, the principles of good manners remain constant. Above all, manners are a sensitive awareness of the feelings of others. Being considerate, respectful, and honest is more important than knowing which fork to use. Whether it's a handshake or a fist bump, it's the underlying sincerity and good intentions of the action that matter most.
HarperCollins e-books
￥221.49
For the first time in its history, this American classic has been completely rewritten. Peggy Post gives us etiquette for today's times. Read by millions since the first edition was published in 1922, Emily Post the most trusted name in etiquette has always been there to help people navigate every conceivable social situation. The tradition continues with this 100 percent revised and updated edition, which covers the formal, the traditional, the contemporary, and the casual.Based on thousands of reader questions, surveys conducted on the Emily Post Institute and Good Housekeeping Web sites, and Peggy's travels across the country, the book shows how to handle the new, difficult, unusual, and everyday situations we all encounter. The definition of etiquette a code of behavior based on thoughtfulness has not changed since Emily's day. The etiquette guidelines we use to smooth the way change all the time.This new edition resolves hundreds of our key etiquette concerns: dealing with rudeness, netiquette, noxious neighbors, road rage, family harmony, on-line dating, cell phone courtesy, raising respectful children and teens, and travel etiquette in the post-9/11 world...to name just a few.Emily Post's Etiquette, 17th Edition also remains the definitive source for timeless advice on entertaining, social protocol, table manners, guidelines for religious ceremonies, expressing condolences, introductions, how to be a good houseguest and host, invitations, correspondence, planning a wedding, giving a toast, and sportsmanship.Peggy Post's advice gives us the confidence of knowing we're doing the right thing so we can relax and enjoy the moment and move more easily through our world. Emily Post's Etiquette, 17th Edition will be the resource of choice for years to come.
The Mission Chinese Food Cookbook
￥221.49
From Danny Bowien, chef and cofounder of the tremendously popular Mission Chinese Food restaurants, comes an exuberant cookbook that tells the story of an unconventional idea born in San Francisco that spread cross-country, propelled by wildly inventive recipes that have changed what it means to cook Chinese food in America Mission Chinese Food is not exactly a Chinese restaurant. It began its life as a pop-up: a restaurant nested within a divey Americanized Chinese joint in San Francisco's Mission District. From the beginning, a spirit of resourcefulness and radical inventiveness has infused each and every dish at Mission Chinese Food. Now, hungry diners line up outside both the San Francisco and New York City locations, waiting hours for platters of Sizzling Cumin Lamb, Thrice-Cooked Bacon, fiery Kung Pao Pastrami, and pungent Salt-Cod Fried Rice.The force behind the phenomenon, chef Danny Bowien is, at only thirty-three, the fastest-rising young chef in the United States. Born in Korea and adopted by parents in Oklahoma, he has a broad spectrum of influences. He's a veteran of fine-dining kitchens, sushi bars, an international pesto competition, and a grocery-store burger stand. In 2013 Food & Wine named him one of the country's Best New Chefs and the James Beard Foundation awarded him its illustrious Rising Star Chef Award. In 2011 Bon Appétit named Mission Chinese Food the second-best new restaurant in America, and in 2012 the New York Times hailed the Lower East Side outpost as the Best New Restaurant in New York City. The Mission Chinese Food Cookbook tracks the fascinating, meteoric rise of the restaurant and its chef. Each chapter in the story—from the restaurant's early days to an ill-fated trip to China, to the opening of the first Mission Chinese in New York—unfolds as a conversation between Danny and his collaborators, and is accompanied by detailed recipes for the addictive dishes that have earned the restaurant global praise. Mission Chinese's legions of fans as well as home cooks of all levels will rethink what it means to cook Chinese food, while getting a look into the background and insights of one of the most creative young chefs today.
Apartments
￥221.49
The award-winning designer and author of Rooms and Houses returns with inspiring ideas for apartment interiors in this lavishly photographed book. Step into a space designed by Mariette Himes Gomez and you're sure to notice the refined simplicity, clear architectural composition, and thoughtful attention to detail that have made her one of the most respected and sought-after tastemakers in the country. In Apartments, Gomez divulges the secrets of the trade to help you transform even the smallest pied-terre into a chic and airy living space. Filled with breathtaking photography, Apartments offers a stunning visual tour of her most elegant designs.Gomez works with the natural composition of her clients' apartments to highlight each room's assets such as a Central Park view and address its deficits, such as the remnants of a previous owner's paint job. From the placement of an antique French cabinet in a 1920s Rosario Candela apartment in New York City to the replacement of mirrored walls in an oceanside deck in Palm Beach, Gomez provides practical suggestions for building, buying, or renovating to create the perfect space. Subscribing to the philosophy that less is more, she reveals how the elements of balance, color, and movement instill flow and harmony in any design.Whether you are decorating a modest studio or a palatial penthouse suite, Apartments illuminates the world of possibility that unfolds when you let your apartment become your home.
大董中国意境菜·烹饪色彩学
￥221.40
这是一本集名厨大董多年料理经验大成的厨艺美学解构书籍。以融中国文人山水书画的"大董中国意境菜”为基础，以色彩为导向，细析大董料理美学内涵。使得感性的盘中意境，成为可一步理解吸收的美学学说。内容图文并茂，并附有色卡介绍，使"大董中国意境菜”的理论由浅深地被读者领悟理解，同时又变得可实操性。书籍内容分为4个章节，分别以基础、联想、搭配与设计为主题切，每道菜品皆由"大董中国意境菜”作为实例，并附带着大董有关摆盘与色彩的思考，这些涵盖中国山水、诗歌与书画文化，并以料理表达的美学观，将为世界餐饮史刻下浓重的一笔。
林青霞三部曲《镜前镜后》《窗里窗外》《云去云来》
￥221.25
镜前动人，镜后真挚。 睽违六年，相遇不一样的青霞。 更真、更善、更美，文情并茂，为读者送上暖心的问候。 白先勇跟金圣华说，青霞现在真是作家了。 作者林青霞说：“我的《镜前镜后》在我今年生日出版，算是给自己的生日礼物，也好在疫情中跟大家分享我思、我想和我描写的人物。” 《镜前镜后》是林青霞第三部散文作品，在《窗里窗外》和《云去云来》之后，继续娓娓道来她所经历的事、认识的人。书末特别收录几篇“朋友的话”，他们识于不同时期，也见证着青霞的成长。多年阅读滋养下，也丰富了她的创作灵感，身边的人和事都成了她笔下的主角，随手拈来，轻松流畅。以读书为乐、写作为趣的她，对事物观察微，写来惟肖惟妙，所思所想，真情流露。 本书还首发了她的生活照片多帧，均为林青霞亲选。
A Love for Food: Recipes and Notes for Cooking and Eating Well
￥221.12
The ultimate in delicious, fresh food from the company who are dedicated to growing, producing and cooking real food. The Daylesford recipe for delicious eating is simple - organic produce of the utmost quality. Ingredients from local producers, seasonal crops, humanely-reared meat and a simplified supply chain guarantees food that’s fresh, ethically-produced and, most importantly, full of flavour. This beautiful book will help you make Daylesford's award-winning recipes at home, showing you how to live healthily and simply throughout the food calendar year. With everything – from seven-seed sourdough bread to quintessentially English spiced apple cake, as well as delicious meat and game dishes, including Daylesford’s favourite rabbit, cider and mustard pie – the principles of good wholesome food and seasonality lie behind each carefully crafted dish. Mark every season, with ideas on how to use a glut of vegetables from your garden, tasty jams and relishes to stock your winter larder and mouth-watering fruit confections for the summer months. This is the essential cookery book for organic food lovers everywhere.
A Year of Good Eating: The Kitchen Diaries III
￥221.12
An immediate new classic from Nigel Slater. Over 250 recipes, moments and ideas for good eating, with extra-special seasonal sections for quick, weeknight eats. The third instalment of Nigel Slater’s classic Kitchen Diaries series, A Year of Good Eating explores the balance and pleasure in eating well throughout the year. The leisurely recipes and kitchen stories of the Diaries are ingeniously interspersed with seasonal sections of quick, weeknight suppers in the style of Nigel’s most recent bestseller Eat. A salmon pie with herb butter sauce or an asparagus and blue cheese tart for when you have time to cook; roasted summer vegetables with sausages or quick baked eggs and greens for when you need to get dinner on the table fast. With Nigel’s characteristically simple recipes and inspiring writing, this new book will make good eating a joy, every day of the year.
Men of War: The Changing Face of Heroism in the 19th Century Navy (Text Only)
￥221.12
Through the lives of three outstanding naval officers – each considered the most brilliant commander of his generation – David Crane offers a unique portrait of the Royal Navy at a time when it held unchallenged dominion over the world's oceans. Although all three died young, their careers covered virtually every war of significance in which the navy was involved during the nineteenth century. They fought against French and Americans, Russians, Turks, Egyptians, Indians and Chinese, in fleet engagements and naval bombardments, on the walls of Canton and the banks of the Mississippi, against Malay pirates and sepoy mutineers. As an eleven-year-old volunteer, Frank Hastings saw action at Trafalgar, and he went on to be revered as a hero of the Greek War of Independence. Yet, as the architect and captain of the first successful steam warship and the champion of gunnery and total war, he unwittingly prepared the way for much that would be bloodiest in the century ahead. Nobody who saw him in the trenches of the Crimea would ever forget William Peel's air of inviolable self-mastery under fire, and it was the same in India, where he could ride through a landscape of decomposing corpses as if it were some mythological world conjured up to try his knightly resolve. What was it that enabled a man of his intelligence, temperament, piety and background to fight with such brilliance in defence of an Ottoman Empire that was repugnant to every tenet he held most strongly? If James Goodenough chased Glory as assiduously as Hastings and Peel had done, it was the Glory of the next world, and not this. Throughout his career he strove to reconcile the demands of his faith and his profession, but when he finally met his martyrdom at the hands of the 'savages' of the Pacific islands, a shocked nation was left to face up to the inconsistencies, hypocrisies and self-deceptions on which floated its vision of divine election. Combining thrilling scenes of battle with acute psychological insight, Men of War provides a remarkable picture of the nature of courage, command and warfare. Note that it has not been possible to include the same picture content that appeared in the original print version.
Climate and Weather (Collins New Naturalist Library, Book 115)
￥221.12
Reviewing the history and causes of climatic change and evaluating regional models, this New Naturalist volume offers an important analysis of climatic variations. Much has happened in our knowledge of climate and weather over the past fifty years. The recording of relations between weather and natural history has continued to be of constant interest, with the weather providing a continual and essential backdrop to natural history accounts. But the significance of this backdrop has been very much widened by our better understanding of climate change and its effects on flora, fauna and biodiversity and also by our increased knowledge of historical climates and weather events. In this timely addition to the New Naturalist Library, leading climatologist John Kington offers a comprehensive and up-to-date survey of the diverse climate of the British Isles. Examining the ways in which regional climates evolve from the interplay of meteorological conditions and geography of the British Isles, the author analyses the climatic characteristics and provides a historical overview of changing weather patterns, which is complemented by fascinating and never-before published photographs. Kington reviews the many ways in which people have observed and recorded weather conditions throughout the ages. It is a story based on a rich and varied resource stretching back 2000 years. This approach has allowed climatic trends, anomalies and extremes to be identified over the past two millennia, putting our present experience of weather into striking perspective.
The Majesty of the Horse：An Illustrated History
￥221.12
The Majesty of the Horse is a celebration of an animal that has shaped the fate of mankind. Written as a glorious celebration of this noblest of animals, the book explores the sheer beauty and grandeur of horses, revealing the central role they have played in human societies throughout the world and across the ages. The book showcases equine photographer Astrid Harrisson’s amazing portraiture and stunning images of horses in motion, with pictures that capture the essence of many different breeds. It pays homage not only to the physical splendour of the horse – its grace, strength,and extraordinary adaptability – but also to the animal’s remarkable diversity. Equestrian specialist Tamsin Pickeral traces the evolution of the most significant and fascinating breeds, among them , the tiny, fiery Caspian, a native of the Caspian Sea’s south shore; the proud Thoroughbred; the genetically pure Icelandic Pony; the heroic Shire horse; and many others. For millenia, horses have enabled mankind to work the land effectively, travel across vast territories, go to war, and ride for sport and pleasure. The Majesty of the Horse reveals the stories behind the breeds of horses that humans have bred to produce the most efficient horse to fight on, to pull a plough, to travel on, pull a coach, or work with. Equestrian expert Tamsin Pickeral and award-winning horse photographer Astrid Harrisson spent a year combing the world in search of the best horses for The Majesty of the Horse.
Birds of India (Collins Field Guide)
￥221.02
This comprehensive new field guide is an excellent addition to the world-renowned series – the ultimate reference book for travelling birdwatchers. Every species of bird you might encounter in Pakistan, India, Nepal, Bhutan, Bangladesh, Sri Lanka, the Andaman Islands, the Nicobar Islands and the Maldives is featured, apart from non-established introductions. Beautiful artwork depicts their breeding plumage, and non-breeding plumage when it differs significantly. The accompanying text concentrates on the specific characteristics and appearance of each species that allow identification in the field, including voice and distribution maps.
丰子恺：写给大家的简明艺术启蒙 套装共5册 认识绘画+认识建筑+美的情绪+音乐入门+慈悲的滋味
￥220.99
丰子恺：写给大家的简明艺术启蒙 套装共5册 认识绘画+认识建筑+美的情绪+音乐入门+慈悲的滋味
