在线阅读本书 t's Spring break and love is in the air. Or is that a blend of Chanel no. 9 and Gucci Rush?Is there a difference?Blair moves in with Serena and they're back to being best friends.But will the love-fest last or will they end up tearing out one anothers newly highlighted hair?And speaking of new, Nate is on the straight and narrow, playing Nate-in-shining-armor to his c...(展开全部)

"I feel that I have spent half my career with one or another Pelican Shakespeare in my back pocket. Convenience, however, is the least important aspect of the new Pelican Shakespeare series. Here is an elegant and clear text for either the study or the rehearsal room, notes where you need them and the distinguished scholarship of the general editors, Stephen Orgel and A. R. Bra...(展开全部)

"I feel that I have spent half my career with one or another Pelican Shakespeare in my back pocket. Convenience, however, is the least important aspect of the new Pelican Shakespeare series. Here is an elegant and clear text for either the study or the rehearsal room, notes where you need them and the distinguished scholarship of the general editors, Stephen Orgel and A. R. Bra...(展开全部)

Published in 1825 after some three decades of consuming research, The Physiology of Taste is the most famous book ever written about food. It remains among the most comprehensive, stimulating, and just plain enjoyable works ever published on the subject of the senses and their pleasures. In a work spiced with style and wisdom, Brillat-Savarin declares that "Animals feed themsel...(展开全部)

This whimsical children's story highlights cooperation and collaboration between a group of animals in their quest to reach the moon. Beautiful watercolor paintings punctuate this story that draws from classic fables and legends, while shedding light on important values, such as generosity, solidarity, and kindness. Capturing children's fascination of the night sky and the moon...(展开全部)

This richly illustrated book is the first to apply the discoveries of the new generation of food historians to the pleasures of dining and the culinary accomplishments of diverse civilizations, past and present. Editor Paul Freedman has gathered essays by French, German, Belgian, American, and British historians to present a comprehensive, chronological history of taste from pr...(展开全部)

保罗·弗里德曼（Paul Freedman），耶鲁大学历史学Chester D. Tripp教授，历史系前主席。主要研究领域包括中世纪社会史、西班牙史、农民史、奢侈品贸易史、食物历史等。他的著作《中世纪农民的图像》（Images of the Medieval Peasant）荣获2002年美国中世纪研究院哈金斯奖章。几十年来他一直致力于在许多国家寻找和发现精致美食及其发展历程。

This richly illustrated book is the first to apply the discoveries of the new generation of food historians to the pleasures of dining and the culinary accomplishments of diverse civilizations, past and present. Editor Paul Freedman has gathered essays by French, German, Belgian, American, and British historians to present a comprehensive, chronological history of taste from pr...(展开全部)

安东尼·布朗 1946年出生在英格兰的雪菲尔，自小喜爱画画与说故事。十六岁进入里兹艺术学院（Leeds College of Art）学习，在美术馆里接触英国超现实主义画家法兰斯·培根（Francis Bacon）的作品。十七岁那年，父亲猝然离世，在安东尼·布朗心里造成极大的冲击。艺术学院毕业后，安东尼·布朗参加了圣巴瑟洛莫（St.Bartholomow's Hospital）提供的医学绘画课程，课程结束后，进入曼彻斯特皇家医院担任人体解剖图的绘制工作。从1971年开始，他为世界著名的Gordon Fraser卡片公司设计贺卡，深受大众喜爱之后，他又运用熟练的插画技巧制作图画书，于1976年出版了第一本图画书《穿越魔镜》（Through the Magic Mirror）,由此开启了图画书创作的生涯。他自写自画的《大猩猩》（Gorilla）、《动物园...(展开全部)

安东尼·布朗 1946年出生在英格兰的雪菲尔，自小喜爱画画与说故事。十六岁进入里兹艺术学院（Leeds College of Art）学习，在美术馆里接触英国超现实主义画家法兰斯·培根（Francis Bacon）的作品。十七岁那年，父亲猝然离世，在安东尼·布朗心里造成极大的冲击。艺术学院毕业后，安东尼·布朗参加了圣巴瑟洛莫（St.Bartholomow's Hospital）提供的医学绘画课程，课程结束后，进入曼彻斯特皇家医院担任人体解剖图的绘制工作。从1971年开始，他为世界著名的Gordon Fraser卡片公司设计贺卡，深受大众喜爱之后，他又运用熟练的插画技巧制作图画书，于1976年出版了第一本图画书《穿越魔镜》（Through the Magic Mirror）,由此开启了图画书创作的生涯。他自写自画的《大猩猩》（Gorilla）、《动物园...(展开全部)