Michelin-starred chef Alain Ducasse challenges the clichéd image of French food as complicated and heavy. Here he goes back to basics and rediscovers the pleasures of simple French food based on healthy, locally sourced ingredients that are in season, without the fat and without the fuss. The book features charming line drawings and mouthwatering food photography by one of Fra...(展开全部)

阿朗．杜卡斯（Alain Ducasse） 1956年生於法國西南部蘭德省（Les Landes）的農莊。成為專業廚師後不久，便遇見了日後影響他料理精神的「地中海料理」。1981年擔任「頂樓平台」（La Terrasse）餐廳的主廚，並在1984年獲得米其林二星。1987年在摩納哥的「路易十五」（Louis XV）餐廳擔任行政主廚，當時年僅31歲的阿朗?杜卡斯，短短33個月的時間便替這家餐廳獲得米其林三星的榮耀。1996年他在巴黎以自己名字開設的「阿朗?杜卡斯」（Alain Ducasse）餐廳，也在1998年時獲得米其林三星，成為了擁有兩家米其林三星的主廚。在那之後，阿朗?杜卡斯不僅僅是一位專業的名廚，也是餐廳的創意總監、飯店的經營者、著作編輯，同時也擔任一心成為專業廚師的學生們的指導與顧問。 成長於大自然環境中，他對於家禽、蔬果、菇蕈類等食材的運...(展开全部)

In a chaotic world, we all crave simplicity. We don’t want to waste time reconfiguring our smartphones, fumbling over digital printers, or plodding through online forms while deadlines bear down on us. We want technology that works. Yet the harder we try to create simple user experiences, the more we tie ourselves up in knots. We are undermined by demands to cram in more featur...(展开全部)

In a chaotic world, we all crave simplicity. We don’t want to waste time reconfiguring our smartphones, fumbling over digital printers, or plodding through online forms while deadlines bear down on us. We want technology that works. Yet the harder we try to create simple user experiences, the more we tie ourselves up in knots. We are undermined by demands to cram in more featur...(展开全部)

In this spirited and irreverent critique of Darwin’s long hold over our imagination, a distinguished philosopher of science makes the case that, in culture as well as nature, not only the fittest survive: the world is full of the “good enough” that persist too. Why is the genome of a salamander forty times larger than that of a human? Why does the avocado tree produce a million...(展开全部)

Architecture, we like to believe, is an elevated art form that shapes the world as it pleases. Four Walls and a Roof challenges this notion, presenting a candid account of what it is really like to work as an architect. Drawing on his own tragicomic experiences in the field, Reinier de Graaf reveals the world of contemporary architecture in vivid snapshots: from suburban New Yo...(展开全部)

丽莎·本顿-肖特（Lisa Benton-Short），华盛顿特区乔治华盛顿大学地理学副教授、可持续性课题的主持人。作为一名城市地理学家，她的研究兴趣包括城市、公园、公共空间、纪念碑和纪念馆等场所的环境问题。 约翰·雷尼-肖特（John Rennie Short），巴尔的摩郡马里兰大学地理学和公共政策教授。他已出版了35本专著和许多论文。

丽莎·本顿-肖特（Lisa Benton-Short），华盛顿特区乔治华盛顿大学地理学副教授、可持续性课题的主持人。作为一名城市地理学家，她的研究兴趣包括城市、公园、公共空间、纪念碑和纪念馆等场所的环境问题。 约翰·雷尼-肖特（John Rennie Short），巴尔的摩郡马里兰大学地理学和公共政策教授。他已出版了35本专著和许多论文。

In choosing between moral alternatives -- choosing between various forms of ethical action -- we typically make calculations of the following kind: A is better than B; B is better than C; therefore A is better than C. These inferences use the principle of transitivity and are fundamental to many forms of practical and theoretical theorizing, not just in moral and ethical theor...(展开全部)

In choosing between moral alternatives -- choosing between various forms of ethical action -- we typically make calculations of the following kind: A is better than B; B is better than C; therefore A is better than C. These inferences use the principle of transitivity and are fundamental to many forms of practical and theoretical theorizing, not just in moral and ethical theor...(展开全部)