The Tartine Way - Not all bread is created equal "...The most beautiful bread book yet published..." – The New York Times Tartine - A bread bible for the home baker or professional bread-maker! It comes from Chad Robertson, a man many consider to be the best bread baker in the United States, and co-owner with Elizabeth Prueitt of San Francisco's Tartine Bakery. At 5 P.M., Chad ...(展开全部)

Co-founder of the legendary Brother Juniper’s Bakery, author of the landmark books Brother Juniper’s Bread Book and Crust & Crumb , and distinguished instructor at the world’s largest culinary academy, Peter Reinhart has been a leader in America’s artisanal bread movement for over fifteen years. Never one to be content with yesterday’s baking triumph, however, Peter continue...(展开全部)

What food is more basic, more essential and more universal than bread? Common to the diets of both rich and poor, bread is one of our oldest foods. Loaves and rolls have been found in ancient Egyptian tombs, and excavated from ovens in Pompeii that were buried when Vesuvius erupted in AD 79. From the sixteenth-century English peasants' bread made with pea flour and rye, to the ...(展开全部)

Alethea Lopez is about to turn 40. Fashionable, feisty and fiercely independent, she manages a boutique in Port of Spain, but behind closed doors she’s covering up bruises from her abusive partner and seeking solace in an affair with her boss. When she witnesses a woman murdered by a jealous lover, the reality of her own future comes a little too close to home. Bringing us her ...(展开全部)

All of the tradition-based canons that governed the world of haute couture since the fifties were subverted by the creative genius of stylists who forged the history of today’s fashion. Designers such as Franco Moschino, Christian Lacroix, Alexander McQueen, Vivienne Westwood, and Thierry Mugler went beyond the preciousness of fabrics, the studied geometry, and immobility of fi...(展开全部)

Modernist Bread: The Art and Science is a revolutionary new understanding of one of the most important staples of the human diet. Created by the team that published the award-winning Modernist Cuisine: The Art and Science of Cooking, this massive treasury of practical knowledge and groundbreaking techniques captures over four years of independent research and collaborations wit...(展开全部)

美国文学评论界的领军人物，被称为当代极为优秀、敏锐的诗歌评论家之一。她于1933年出生于马萨诸塞州，1960年获得哈佛大学文学博士学位，先后在康奈尔大学、波士顿大学等大学任职。1984年开始在哈佛大学英语系任教，兼任美国艺术与科学研究院院士。1990年，被任命为哈佛大学亚瑟•金斯利•波特讲座教授。文德勒专注于诗人和诗歌作品的细读，被誉为具有“铁血战士般的战斗力”，是一位“力量型的诗歌读者”。她多年来笔耕不辍，推出多部关于英美诗人的专著，因为卓越的贡献，获得了美国最高人文成就的国家人文基金等无数荣誉和奖项。

Here Kristin Thompson 'defamiliarizes' the reader with eleven different films. Developing the technique formulated in her Eisenstein's 'Ivan the Terrible', she clearly demonstrates the flexibility of the neoformalist approach. She argues that critics often use cut-and -dried methods and choose films that easily fit those methods. Neoformalism, on the other hand, encourages the ...(展开全部)

戴夫·特朗伯，Collider.com网站的编辑，也是一名自由科学作家。 唐娜·J·纳尔逊，博士，俄克拉何马大学的化学教授，曾任美国化学学会主席，也是《绝命毒师》的科学顾问。 译者简介 单雯，西安外国语大学文学学士、应用语言学及测试学硕士，硕士期间于加州州立大学学习英语写作与应用语言学。中美富布莱特外语助教项目—犹他谷大学访问学者。现任西安建筑科技大学英语教师。 柯遵科，北京大学哲学博士，中国科学院大学人文学院副教授，中科院《自然辩证法通讯》杂志社编辑部副主任。主要从事科学史和科学哲学的研究。著作有《博尔赫斯与科学史》。

Katalin Karikó has had an unlikely journey. The daughter of a butcher in postwar communist Hungary, Karikó grew up in an adobe home that lacked running water, and her family grew their own vegetables. She saw the wonders of nature all around her and was determined to become a scientist. That determination eventually brought her to the United States, where she arrived as a postd...(展开全部)