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Развлечения Gibbs Smith, Publisher

"Центральная" Типо-литография М. Я. Минкова | 1plus1 | 24 Ore Cultura | 24 ORE Culture, Pero | 3A Corporation | 4арт | 7-я Типография "Мосполиграф" | A & C Black Publishers Ltd | A Bradford Book, The MIT Press | A La Librairie Illustree | A&C Black | A&C Black, A & C Black Publishers Ltd | A. Gutheil | A. Hennuyer, Imprimeur-editeur | ABACUS | Abrams | Academia | Academic Press | Ace Trade | Achatz

Daniel Gibson "Kevin Red Star: Crow Indian Artist"

2152.00 руб

Crow Indian Artist KEVIN RED STAR is not only one of the most acclaimed Native American artists, but he is also a visual historian of his people, the Crow. His art celebrates, commemorates, and perpetuates the Crow culture. Gibson and Leaken showcase the talents of Red Star in this collection of artwork while also exploring his motivations. Red Star's childhood on the reservation, his time at the Institute of American Indian Arts and San Francisco Art Institute, and his friends and family are all a part of his ever-evolving path of expression that makes his artwork so iconoclastic. DANIEL GIBSON has worked as a freelance writer and editor for numerous publications, including the New York Times, Los Angeles Times, and Cowboys & Indians. He served as editor of Native Peoples magazine for 12 years and as a columnist for the Santa Fe New Mexican. He lives in Santa Fe, New Mexico. KITTY LEAKEN creates documentaries that preserve art and culture of native peoples of...

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Linda K. Jackson & Jennifer Evans Gardner "Meringue"

1505.00 руб

Egg whites, sugar, a pinch of cream of tartar or a dash of vinegar-and air. So simple, yet so divine! Meringue isn't just magical. It's mysterious. No one can quite agree on its origins (and here's a hint: it wasn't invented in France). While most food historians confirm Marie Antoinette's love of meringues, some say that meringue goes back to a much earlier date... and that it was invented in England, of all places. We know one thing for certain: meringue is deceptively simple, and once you know the basics, you can create sweet magic with meringue cookies, Pavlovas, pies, tarts-even marjolaines and dacquoises. Meringue can be spooned onto pies or piped into any number of beautiful shapes. It can be baked or poached, whipped into silky frostings, or folded into cakes to make them fluffier. It can be combined with ground nuts, chocolate, or any number of flavorings. It can be formed into various vessels for Chantilly cream and fresh berries. And that's just the...

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