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Baseball Card Adventures: 4-Book Grand Slam Collection
￥196.24
Twelve-year-old Joe Stoshack is an average kid with two amazing talents: getting his hands on rare baseball cards, and traveling through time to meet the famous players they depict. Sports buffs and fans of authors like Tim Green and Jon Scieszka will love this imaginative series.Together for the first time, this collection includes:Honus & Me, featuring Honus Wagner, the greatest shortstop ever, from the turn of the century. Honus Wagner’s baseball card is the rarest and most expensive of all; one specimen sold for $2.8 million in 2007. Jackie & Me, featuring Jackie Robinson, the first African-American player in Major League Baseball, six-time All-Star, and recipient of the Presidential Medal of Freedom and the Congressional Gold Medal. Babe & Me, featuring Babe Ruth, all-time great batter and seven-time World Series champion, who set records that still stand today. Shoeless Joe & Me, featuring Shoeless Joe Jackson, who was banned from baseball in the prime of his career and whose involvement in the Black Sox Scandal is still disputed.
In the Hands of A Chef
￥196.21
How do great chefs make their food taste betterIs it the ingredients they useTheir cooking techniques and equipmentThat's part of the answer. But the real secret is that truly great chefs follow their instincts -- the kitchens in their heads. Now, in her first cookbook, Jody Adams, the award-winning chef/co-owner of Boston's Rialto, teaches you how to follow your own instincts and make the transition from passionate eater to passionate cook.In the Hands of a Chef shares Jody's favorite dishes, those she prepares for family and friends in her home kitchen. By teaching the basics of artisanal cooking, or making good food from scratch, she gives cooks a solid foundation for cooking like a chef. She tells readers what to look for when buying ingredients, what equipment is essential, and how a dish should look and taste while being prepared.Above all, Jody encourages readers to trust their instincts and follow them to create a cooking style that feels right, using recipes as the building blocks for their own creations.From starters, seasonal soups, salads, and main courses to desserts, Jody reinvents Mediterranean foods using unconventional ingredients, many from New England. For a boost of summer flavor, grilled tomatoes add depth to gazpacho. To vary the flavor of simple salads -- from a Minted Romaine Salad with Grapes, Ricotta Salata, and Toasted Almonds to Arugula and Portobella Mushroom Salad-one or two seasonal ingredients are added to the usual recipes. Drawing inspiration from Italian tradition, Jody offers up innovative pasta and grains dishes. Ravioli, pappardelle, gnocchi, and linguine are served up with Mediterranean flavors and ingredients -- tomatoes, olives, figs, chestnuts, fresh greens, wild mushrooms, Parmesan cheese -- for home-style meals any time of the year. Yet much of Jody's cooking is pure American in flavor. Dessert classics are reinvented with new twists, such as Super-Creamy Rice Pudding with Passion Fruit Sauce and Heather's Cranberry Chocolate Pecan Tart. Here, too, are Jody's signature dishes, including Roasted Marinated Long Island Duck with Green Olive and Balsamic Vinegar Sauce and Soupe de Poisson, which Jacques Pépin calls the best version outside of France.Intended to make you wish you had more time to spend in the kitchen, In the Hands of a Chef is an inspiration as well as an essential resource for every cook. Why be just a good cook when you can be a great onePut yourself in the hands of Jody Adams with In the Hands of a Chef.
Mafia
￥196.21
Some time in the early 1960s, during the golden age of organized crime in America the era that would inspire The Godfather; Goodfellas, and even The Sopranos federal investigators pulled every known piece of information on more than 800 Mafia members worldwide into a thick, phone-book-sized directory. From old-school gangsters like Lucky Luciano and Mickey Cohen to young turks like Paul Castellano and Vinny "The Chin" Gigante, the guide offered at-a-glance profiles of small-time thugs and major dons alike... and was allegedly the book Attorney General Robert F. Kennedy used to investigate the mob.Recently discovered, and published for the first time in this facsimile edition, Mafia is a treasure trove of info on the underworld in mid-century America a revelatory artifact and an irresistible read.
Cooking the Roman Way
￥196.21
Rome is the most beloved city in Italy, if not the world. Rich in culture, art, and charm, the Eternal City is also home to some of the most delicious and accessible cooking in all of Italy. Influenced by both the earthy peasant fare of the surrounding hillsides and the fish from the nearby Mediterranean, Roman food makes the most of local ingredients and simple, age-old techniques. Yet while Italian cookbooks abound, no American book has focused on Romes unique and varied fare. In this beautifully illustrated cookbook, author David Downie and photographer Alison Harris offer a comprehensive collection of more than 125 Roman recipes, exploring the lively, uncomplicated food traditionally served in Roman homes and trattorie. From well-known dishes like Spaghetti Carbonara, to popular snack food like Pizza Bianca, to distinctive specialties like Roast Suckling Lamb, each recipe in Cooking the Roman Way is simple, authentic, and easy to make at home. With four-color photographs of landmarks, markets and food, stories about and profiles of food vendors, entertaining anecdotes, and a food lovers guide to the streets of the city, this book paints a vivid picture of Rome and the food that has sustained it for millennia.
Mantra
￥196.21
Enter a world of adventure and indulgence in this exotic cookbook by the chef Bon Appétit has called "an anarchic artist of the last course."Renowned chef Jehangir Mehta has relentlessly immersed himself in creating inventive desserts and other dishes at his new Manhattan food and wine bar, Graffiti, and as the creator of the sumptuous confections for his online store and event-management company, Partistry. He draws endless inspiration from his Indian heritage and from ayurveda, the ancient science of health and medicine. Now, in this gorgeous book?, Mehta shares his holistic approach to refreshing the body, mind, and spirit through delicious recipes using only the purest and most beneficial ingredients. Wake up to the enticing aroma of fresh-baked Jasmine-Glazed Doughnuts or delectable Hazelnut Crêpes with Caramel-Pine Nut Sauce.Delight in one of Mehta's celebrated flavor fusions: Salty Caramel Tapioca Tarts, Green Papaya and Persimmon Salad with Pepper-Coconut Sorbet, and Lime-Brushed Melon Mille-feuille with Beet Sorbet.Enjoy Mehta's Persian Caraway Seed Cookies and Falooda with Fresh Strawberry Ice Cream, and experience the best of Mexico and India with a superlative Tres Leches Cake with Coconut-Curry Emulsion, Pears, and Almond.Whether you are preparing a spectacular feast for a dinner party or a simple dessert on a whim, you'll be inspired by the amazing range of ingredients in the book—from the most common to the rather unusual. This captivating book is perfect for anyone interested in the intersection of the culinary arts and the restorative properties of nature.
Fight
￥196.21
Crushing your enemies, driving them before you, and hearing the lamentations of their womenIt doesn't get any better than this." –Eugene Robinson, ripping off John Milius That's the sentiment that surges just below the surface of Eugene Robinson's Fight – an engrossing, intimate look into the all–absorbing world of fighting. Robinson – a former body–builder, one–time bouncer, and lifelong fight connoisseur – takes readers on a no–holds–barred plunge into what fighting is all about, and what fighters live for. If George Plimpton had muscles and had been choked out one too many times––this is the book he could have written. When Robinson and his fellow fighters mix it up, they live completely for the moment: absorbed in the feel of muscles slippery with sweat; the metallic tang of blood mingling with saliva in the mouth; the sweet, firm thud of taped knuckles impacting flesh. They fight because it feels good. They fight because they want to win. And even if they get their asses kicked, they fight because they love fighting. Fight is part encyclopedia, part panegyric to fighting in all its forms and glory. Robinson's narrative – told in his trademark tough–guy, stream–of–consciousness noir voice – punctuates this explanatory compendium of the fighting world. From wrestling, jiu–jitsu, boxing and muay thai to bar fighting, hand–to–hand combat, prison fighting and hockey fights, from the greatest movie fight scenes to how to throw the perfect left hook, Fight is a scene–by–scene tour of the bloody but beautiful underworld that is the art of fighting. With his aficionado's enthusiasm and fast–paced, addictive voice, Robinson's Fight combines compelling text with beautiful photographs to create an illustrated book as edgy and interesting as it is gorgeous.
Jurnal
￥196.12
Cea mai bun antologie fantasy a anului.“ – Fantasy LiteratureVoi spune povestea, aadar… dar va trebui s fii cu bgare de seam, pentru c nici povestitoarea nsi n-o nelege pe deplin.Am s v povestesc ce mi-a prezis vrjitoarea.Am s v povestesc despre iubirea pe care am avut-o i am pierdut-o.Am s v povestesc despre…“Epic. Legende fantasy cuprinde 17 proze scrise de unii dintre cei mai faimoi autori moderni: George R. R. Martin, Terry Brooks, Ursula K. Le Guin, Robin Hobb, Orson Scott Card, Tad Williams .a.O vitrin excelent a tot ce are mai bun literatura fantasy actual.“ – Publishers WeeklyAceasta nu este una dintre crile pe care s le devorezi pe nersuflate, ci dintre cele pe care le savurezi de-a lungul multor seri de lectur.“ – Locus
Leonardo Da Vinci - Artist, Thinker, and Man of Science
￥196.12
Not only was Leonardo da Vinci (1453-1519) an astonishing painter, but also a scientist, anatomist, sculptor, architect, musician, engineer, inventor, and more. The question is rather, what was he not? During the Italian Renaissance, he mastered the most beautiful works of art for the Medicis’ in Italy and for the King of France. He aroused admiration from his contemporaries, who depicted a universal genius, curious and virtuous. Even today, interest in da Vinci and his work does not fade; his works and writings are still studied by foremost experts hoping to decipher one of the numerous secrets of this visionary artist. The archetypal Renaissance man is here explored by the engaging prose of Eugène Müntz who narrates how Leonardo da Vinci mastered a diverse range of fields, from painting to engineering, making him one of the most brilliant minds in human history and one of the most recognised artists in modern times.
Impressionism and Post-Impressionism
￥196.12
Impressionism is the most famous artistic movement. But what appears today as a charming and exquisite landscape painting, was actually one of the first avant-garde movements whose members had decided to fight the values of traditional art. The impressionist outdoor paintings shocked the public by the technique used, but also by their apparent banality. As Monet, Sisley, Pissarro and many others sought to capture the ephemeral nature of light, the next generation would reject naturalism. Indeed, post-impressionists such as Gauguin, Van Gogh, Cézanne and Seurat favored the subjective rather than the objective and the eternal rather than the concrete. In doing so, they laid the formal foundations of 20th-century modern art. This book is a visual guide through the crucial moments in the history of art and the progression of the 19th-century to modernity.
大中华文库:荀子(汉阿对照)上、下卷
￥196.00
《荀子》是战国后期的思想家、教育家荀况的政论集。《大中华文库：荀子（汉阿对照 套装1-2册）》共32篇，涉及哲学、伦理、政治、军事和教育诸方面。荀子在《大中华文库：荀子（汉阿对照 套装1-2册）》中批判地总结了先秦诸子的学术思想。他在哲学上发展了古代朴素唯物主义，反对天命、鬼神迷信之说；他反对孟子的“性善论”，首创“性恶论”，主张熔礼法为一炉，兼重道德教化、法治刑赏；在“称先王”之外，荀子又首倡“法后王”之论，这一点与孔、孟有所不同。
当代俄汉新词语词典
￥196.00
●收词丰富，正文收目18000余条 ●收词，注重收录1985-2016年间出现的新词，新义，新用语 ●释义精准，例句翻译到位，文字顺畅优美 ●语料新颖，例证丰富，鲜活，实用 ●注重科学性，时代性和实用性 ●充分反映当今俄语中出现的构词热，借词热和社会言语俚俗化等现象
Mastering My Mistakes in the Kitchen
￥195.87
For years, Dana Cowin kept a dark secret: From meat to vegetables, broiling to baking, breakfast to dinner, she ruined literally every kind of dish she attempted to make. Now, in this cookbook confessional, the vaunted first lady of food and exceptional entertainer finally comes clean about her many meal mishaps. With the help of friends—all-star chefs, including Mario Batali, Alex Guarnaschelli, and Tom Colicchio, among many others—Cowin takes on 100 recipes dear to her heart. Ideal dishes for the home cook, each recipe has a high "yum" factor, a few key ingredients, and a simple trick that makes it special. With every dish, she acquires a critical new skill, learning invaluable lessons along the way from the hero chefs who help her discover exactly where she goes wrong.Hilarious and heartwarming, encouraging and instructional, Mastering My Mistakes in the Kitchen will inspire anyone who loves a good meal but fears its preparation. Featuring gorgeous full-color photography, it is an intimate, hands-on cooking guide from a fellow foodie and amateur home chef, designed to help even the biggest kitchen phobics overcome their reluctance, with delicious results.
Janet A. Wilson Poems and Prose
￥194.84
Janet A. Wilson Poems and Prose
Book of Shells
￥194.24
Who among us hasn't marveled at the diversity and beauty of shellsOr picked one up, held it to our ear, and then gazed in wonder at its shape and hueMany a lifelong shell collector has cut teeth (and toes) on the beaches of the Jersey Shore, the Outer Banks, or the coasts of Sanibel Island. Some have even dived to the depths of the ocean. But most of us are not familiar with the biological origin of shells, their role in explaining evolutionary history, and the incredible variety of forms in which they come.Shells are the external skeletons of mollusks, an ancient and diverse phylum of invertebrates that are in the earliest fossil record of multicellular life over 500 million years ago. There are over 100,000 kinds of recorded mollusks, and some estimate that there are over amillion more that have yet to be discovered. Some breathe air, others live in fresh water, but most live in the ocean. They range in size from a grain of sand to a beach ball and in weight from a few grams to several hundred pounds. And in this lavishly illustrated volume, they finally get their full due.The Book of Shells offers a visually stunning and scientifically engaging guide to six hundred of the most intriguing mollusk shells, each chosen to convey the range of shapes and sizes that occur across a range of species. Each shell is reproduced here at its actual size, in full color, and is accompanied by an explanation of the shell's range, distribution, abundance, habitat, and operculum-the piece that protects the mollusk when it's in the shell. Brief scientific and historical accounts of each shell and related species include fun-filled facts and anecdotes that broaden its portrait.The Matchless Cone, for instance, or Conus cedonulli, was one of the rarest shells collected during the eighteenth century. So much so, in fact, that a specimen in 1796 was sold for more than six times as much as a painting by Vermeer at the same auction. But since the advent of scuba diving, this shell has become far more accessible to collectors-though not without certain risks. Some species of Conus produce venom that has caused more than thirty known human deaths.The Zebra Nerite, the Heart Cockle, the Indian Babylon, the Junonia, the Atlantic Thorny Oyster-shells from habitats spanning the poles and the tropics, from the highest mountains to the ocean's deepest recesses, are all on display in this definitive work.
Warriors: Dawn of the Clans 3-Book Collection
￥194.15
This collection contains the first three books in the thrilling prequel arc in Erin Hunter's #1 nationally bestselling Warriors series! Discover how the warrior Clans came to be.Dawn of the Clans #1: The Sun Trail: Long before Firestar left his kittypet home to join ThunderClan, a band of cats from the mountains set off on a dangerous journey in search of a new home.Dawn of the Clans #2: Thunder Rising: The mountain cats from the Tribe of Rushing Water followed the sun trail to a new territory, convinced that in a land with more prey, their lives would be free from strife. But while no cat has gone hungry, tensions are rising.Dawn of the Clans #3: The First Battle: The rivalry between Gray Wing and Clear Sky has driven a bitter wedge between all of the forest cats. As Thunder and Gray Wing struggle to find a peaceful path for the future, tensions are growing—and soon more blood will be shed.
The French Kitchen Cookbook
￥193.85
A master class in fresh, delicious, French-inspired cooking Since 1995, students have waited months and sometimes years for the privilege of learning to cook with Patricia Wells at Chanteduc, her eighteenth-century Proven?al farmhouse, and at her Parisian cooking studio. Now, the culinary legend invites home cooks into her life in France, making the recipes from her popular classes available to fans who dream of embarking on their own gastronomic adventure in the world's culinary capital.Beautifully designed and lavishly illustrated with stunning color photographs, The French Kitchen Cookbook offers simple yet profound pleasures to Patricia's students: the satisfaction of preparing a perfect fruit tart; the gratification of extracting a warm, fragrant, golden brioche from the oven; the giddiness of sharing a meal with a group of former strangers who quickly become lifelong friends.Patricia's meticulously written recipes explain the basics—rules that will help anyone become a better cook—while providing the deep satisfaction?that comes from creating exquisite food that extracts the best of fresh ingredients. Here are some of her best recipes for appetizers, desserts, and everything in between, dishes inspired by the vibrant Proven?al countryside and the bustle of Parisian life, including Miniature Onion and Goat Cheese Tatins, Zucchini and Basil Velouté, Fricassée of Chicken with Fennel, Capers, Tomatoes and Sausage, and Apricot and Lavender Honey Sorbet."The French Kitchen Cookbook is about a way of life and a lifestyle of food and entertaining," Patricia writes. "It is all about the joys of combining good food, good wine, and friends altogether around the table—an experience we can enjoy day in and day out, any time."
Rywka's Diary
￥193.85
In 1945, a doctor with the Soviet Red Army found a school notebook buried near the crematoria of the newly liberated Auschwitz concentration camp. Thinking the notebook looked interesting, she brought it home to Russia, where it languished for decades. After the doctor's death, her granddaughter, who had emigrated to the United States, discovered the book and brought it to the attention of Jewish Family and Children's Services of San Francisco, where the diary was first recognized for the extraordinary artifact that it is. Handwritten between October 1943 and April 1944, the work proved to be the diary of a young girl who had lived in the Polish ghetto of Lodz under Nazi rule and who had been transported to Auschwitz. What had become of the girl was a mystery. Elegantly translated from Polish into English seventy years later, Rywka's Diary is at once an astonishing historical document and a moving tribute to the many ordinary people whose lives were forever altered by the Holocaust. At its heart is the story of Rywka Lipszyc, a girl in the Lodz ghetto, the second largest in Poland, who detailed the brutal conditions that she and other Jews living under the Nazis had to endure: poverty, hunger and malnutrition, religious oppression, and the death of close family members.Rywka's Diary is a deeply felt coming-of-age story in which a young woman expresses curiosity about her place in the world and reflects on her relationship with God a remarkable affirmation of her commitment to Judaism and her faith in humanity. Interwoven into this carefully translated diary are photographs, news clippings, maps, and commentary from Holocaust scholars and the girl's surviving relatives, which provide an in-depth picture of both the circumstances of Rywka's life and the mysterious end to her diary.Moving and illuminating, told by a brave young girl whose strong and charismatic voice speaks for millions, Rywka's Diary is an extraordinary addition to the history of the Holocaust and World War II.
Joy of Kosher
￥193.85
I was "the bride who knew nothing" . . .And now I love sharing the joy of kosher cooking with people like me: Busy parents who want to make real food for real families in a snap, and people who want to entertain without slaving in the kitchen, knowing their dishes will always elicit oohs and aahs. Our Sabbath and holiday meals are warm, fun, and flowing with food, family, and tons of guests. Do the math: two weekly Shabbos meals + 26 holiday banquets = 130 feasts per year, not to mention feeding my hungry family every other day of the week. That plus a full-time job should qualify me as some kind of expert in fast, fresh family dinners!Here in Joy of Kosher I share more than 100 of my absolute best recipes and give each a creative twist: Dress It Up—add some bling for your party table—or Dress It Down and lure your picky eaters to meals they'll beg for again and again. That's more than 200 recipes!A few of my faves:Crystal Clear Chicken Soup with Julienned Vegetables and Angel Hair (Dress It Down: Chicken Noodle Alphabet Soup) Garlic Honey Brisket (Dress It Down: Honey Brisket Pita Pockets) Miso-Glazed Salmon (Dress It Up: Avocado-Stuffed Miso-Glazed Salmon) Butternut Squash Mac 'n' Cheese (Dress It Down: Mac 'n' Cheese Muffin Cups) Gooey Chocolate Cherry Cake (Dress It Up: Red Wine Chocolate Cherry Heart Cake)And talk about challah! I give you ten yummy variations, including Sun-Dried Tomato, Garlic, and Herb Braided Challah; Blueberry Apple Challah Rolls; Sea-Salted Soft Challah Pretzel Rolls; and Gooey Pecan Challah Sticky Buns. All that, plus gorgeous photos, wine pairings, time-savers, and my guide to sane, no-jitters holiday menus. I hope you love this book as much as I loved writing it for you!
The Food52 Cookbook
￥193.85
The Best Cooks Are Home CooksAccomplished food writers and editors Amanda Hesser and Merrill Stubbs had a mission: to discover and celebrate the best home cooks in the country. Each week for fifty-two weeks, they ran recipe contests on their website, Food52.com, and the 140 winning recipes make up this book. They include:Double Chocolate Espresso CookiesSecret Ingredient Beef Stew Simple Summer Peach CakeWishbone Roast Chicken with Herb ButterThese recipes prove the truth that great home cooking doesn’t have to be complicated or precious to be memorable. This book captures the community spirit that has made Food52 a success. It features Amanda’s and Merrill’s thoughts and tips on every recipe, plus behind-the-scenes photos, reader comments, and portraits of the contributors—putting you right in the kitchen with America’s most talented cooks.
L.A. Son
￥193.85
Los Angeles: A patchwork megalopolis defined by its unlikely cultural collisions; the city that raised and shaped Roy Choi, the boundary-breaking chef who decided to leave behind fine dining to feed the city he loved—and, with the creation of the Korean taco, reinvented street food along the way.Abounding with both the food and the stories that gave rise to Choi's inspired cooking, L.A. Son takes us through the neighborhoods and streets most tourists never see, from the hidden casinos where gamblers slurp fragrant bowls of pho to Downtown's Jewelry District, where a ten-year-old Choi wolfed down Jewish deli classics between diamond deliveries; from the kitchen of his parents' Korean restaurant and his mother's pungent kimchi to the boulevards of East L.A. and the best taquerias in the country, to, at last, the curbside view from one of his emblematic Kogi taco trucks, where people from all walks of life line up for a revolutionary meal.Filled with over 85 inspired recipes that meld the overlapping traditions and flavors of L.A.—including Korean fried chicken, tempura potato pancakes, homemade chorizo, and Kimchi and Pork Belly Stuffed Pupusas—L.A. Son embodies the sense of invention, resourcefulness, and hybrid attitude of the city from which it takes its name, as it tells the transporting, unlikely story of how a Korean American kid went from lowriding in the streets of L.A. to becoming an acclaimed chef.
The Dahlia Bakery Cookbook
￥193.85
Want to fry up the doughnuts with cinnamon sugar and mascarpone that Food Network star Giada De Laurentiis called the "best thing I ever ate"Are you pining for the peanut butter sandwich cookie recipe that legendary writer Nora Ephron proclaimed "the greatest cookie ever ever ever"Do you long to dazzle friends with the triple coconut cream pie that New York food writer and Serious Eats founder Ed Levine called "one of the best pies in the country"Or do you just want to get your hands on the crazy-rich, streusel-topped monkey bread with caramel dipping sauce that has people lining up outside the Dahlia Bakery's doorNow, those sweet dreams can come true, thanks to The Dahlia Bakery Cookbook.Seattle's most popular chef and James Beard Outstanding Restaurateur Award winner Tom Douglas shares his secrets for 125 scrumptious treats. Here, you will find chef-tested recipes for breakfasts, pastries, tarts, pies, cakes, cupcakes, cookies, puddings, ice creams, sandwiches, and jams that are guaranteed to work in the home kitchen, including: The "Seattle" English muffin sandwich with cured wild salmon Toasted hazelnut whole wheat scones with maple glaze Tom's favorite coconut macaroons Tangy lemon meringue tart Carrot cupcakes with brown butter cream cheese frosting The Best Crème Caramel in the World Oregon Pinot Noir raspberry sorbet Peach vanilla jamIn addition to these unique bakery treats, Tom offers savory variations on beloved classics, such as Eggs Benedict with Scallion Hollandaise and Breakfast Sandwiches, both using Dahlia Bakery's famous English Muffins. Filled with informative sidebars, technique tips, and equipment advice—and illustrated with tempting photographs and stories that capture the flavors of Seattle—The Dahlia Bakery Cookbook is sure to please fans of all skill levels and tastes.
