Lucy Knisley loves food. The daughter of a chef and a gourmet, this talented young cartoonist comes by her obsession honestly. In her forthright, thoughtful, and funny memoir, Lucy traces key episodes in her life thus far, framed by what she was eating at the time and lessons learned about food, cooking, and life. Each chapter is bookended with an illustrated recipe - many of t...(展开全部)

This is a new and revised edition of a book which has already established itself as a basic text in social theory. The first section of the work provides a concise critical analysis of some leading schools of thought in social philosophy, giving particular attention to phenomenology, ethnomethodology and Wittgensteinian thought. Giddens concentrates primarily upon the implicat...(展开全部)

Focusing on a new generation of marketers who likely grew up with an appreciation for sustainability, it provides in one place essential strategies, tools, and inspiration for connecting effectively with mainstream consumers.

吉本芭娜娜（1964－），本名吉本真秀子，生于东京，日本大学艺术系毕业。毕业后一度在餐厅当服务员。1987年以《厨房》获海燕新人文学奖，次年再度以《厨房》获泉镜花文学奖，后陆续获山本周五郎奖、紫式部奖等文学大奖。 1993年获意大利SCANO奖。作品畅销，被翻译成多种文字，受世界各地读者关注，掀起“芭娜娜热”。

吉本芭娜娜（1964－），本名吉本真秀子，生于东京，日本大学艺术系毕业。毕业后一度在餐厅当服务员。1987年以《厨房》获海燕新人文学奖，次年再度以《厨房》获泉镜花文学奖，后陆续获山本周五郎奖、紫式部奖等文学大奖。 1993年获意大利SCANO奖。作品畅销，被翻译成多种文字，受世界各地读者关注，掀起“芭娜娜热”。

Mo Willems continues hisbest-selling Elephant and Piggie first reader series. The books feature two lovable and funny characters: an optimistic (andsometimes reckless) pig and a cautious, pessimistic elephant. Children who sat on their parents’ laps to have Pigeon read to them will eagerly take the plunge with these books to start reading on their own.Each book has been vetted...(展开全部)

Book Description 'I've been a chef in New York for more than ten years, and, for the decade before that, a dishwasher, a prep drone, a line cook, and a sous-chef. I came into the business when cooks still smoked on the line and wore headbands ' After twenty-five years of 'sex, drugs, bad behaviour and haute cuisine', chef and novelist Anthony Bourdain has decided to tell all. ...(展开全部)

After twenty-five years of 'sex, drugs, bad behaviour and haute cuisine', chef and novelist Anthony Bourdain has decided to tell all. From his first oyster in the Gironde to his lowly position as a dishwasher in a honky-tonk fish restaurant in Provincetown; from the kitchen of the Rainbow Room atop the Rockefeller Center to drug dealers in the East Village, from Tokyo to Paris ...(展开全部)