A liberating approach to interpreting modern and contemporary art, focusing on twenty major artworks from around the world and representing a diversity of styles, mediums, and artists. With modern art’s proclivity for self-expression, originality, and the abstract, great works can often seem indecipherable. This book provides the tools to help interpret the seemingly bizarre an...(展开全部)

A liberating approach to interpreting modern and contemporary art, focusing on twenty major artworks from around the world and representing a diversity of styles, mediums, and artists. With modern art’s proclivity for self-expression, originality, and the abstract, great works can often seem indecipherable. This book provides the tools to help interpret the seemingly bizarre an...(展开全部)

罗斯•狄更斯(Rosie Dickins)，在英国和香港长大，于牛津大学学习文学，在巴黎研读艺术史。现在定居英国伦敦，在Usborne出版社工作。另著有《艺术，怎么一回事？》（The Usborne Introdution to art）。

North Light is proud to present North Light Classic Editions -- art books that have proven themselves to be true "classics" of the category through consistently excellent sales and unanimously high praise. Each title bestowed this honor appears with an unmistakable blue seal designating them as the best of the best.Bert Dodson's successful method of "teaching anyone who can hol...(展开全部)

North Light is proud to present North Light Classic Editions -- art books that have proven themselves to be true "classics" of the category through consistently excellent sales and unanimously high praise. Each title bestowed this honor appears with an unmistakable blue seal designating them as the best of the best.Bert Dodson's successful method of "teaching anyone who can hol...(展开全部)

Modern Art introduces us to one of the most dynamic and exciting periods of art, from Impressionism in the nineteenth century to Destination Art in twenty-first.

"A vital tool for anyone who loves food and cooking" Heston Blumenthal There's no shortage of recipes available today and Keys to Good Cooking will help you make the most of them by telling you what works, and why. Written by award-winning author Harold McGee, this book acts as a companion to your recipe books, providing answers to all your kitchen questions - How do I prevent ...(展开全部)

哈洛德．馬基　Harold McGee ★2005年美國美食雜誌Bon Appetit年度美食作家 ★《時代雜誌》2008年全球百大影響人物 ★ 代表作《食物與廚藝》獲得國際專業廚師學會（IACP）評選為經典烹飪用書、美國餐飲界最高榮譽詹姆士．畢爾德基金會評選為最佳食物類參考用書，以及英國《衛報》評選近十年最佳食物類用書。 哈洛德．馬基，世界知名的食物和烹飪科學作家，先後在加州理工學院和耶魯大學攻讀物理學和英國文學，因《食物與廚藝》一書奠定權威地位。他也為《科學》期刊、《世界百科全書》、《紐約時報》撰文，在美國餐飲學院、加拿大廚師聯合會等職業專業學校授課，也在美國科學促進會、丹佛自然史博物館、費米研究室等學術專業研討會演講，並常受邀至各大新聞媒體廣播節目。 新作《廚藝之鑰》可視為《食物與廚藝》之前篇，乃廚房實作及烹飪科學入門必讀之作。 譯者簡介 鄧子...(展开全部)

"A vital tool for anyone who loves food and cooking" Heston Blumenthal There's no shortage of recipes available today and Keys to Good Cooking will help you make the most of them by telling you what works, and why. Written by award-winning author Harold McGee, this book acts as a companion to your recipe books, providing answers to all your kitchen questions - How do I prevent ...(展开全部)

哈洛德．馬基　Harold McGee ★2005年美國美食雜誌Bon Appetit年度美食作家 ★《時代雜誌》2008年全球百大影響人物 ★ 代表作《食物與廚藝》獲得國際專業廚師學會（IACP）評選為經典烹飪用書、美國餐飲界最高榮譽詹姆士．畢爾德基金會評選為最佳食物類參考用書，以及英國《衛報》評選近十年最佳食物類用書。 哈洛德．馬基，世界知名的食物和烹飪科學作家，先後在加州理工學院和耶魯大學攻讀物理學和英國文學，因《食物與廚藝》一書奠定權威地位。他也為《科學》期刊、《世界百科全書》、《紐約時報》撰文，在美國餐飲學院、加拿大廚師聯合會等職業專業學校授課，也在美國科學促進會、丹佛自然史博物館、費米研究室等學術專業研討會演講，並常受邀至各大新聞媒體廣播節目。 新作《廚藝之鑰》可視為《食物與廚藝》之前篇，乃廚房實作及烹飪科學入門必讀之作。 譯者簡介 鄧子...(展开全部)