An art collage from March 2012

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  • Ten Speed Press Into the Vietnamese Kitchen: Modern Flavors
    casa.com
    When author Andrea Nguyen's family was airlifted out of Saigon in 1975, one of the few belongings that her mother hurriedly packed for the journey was her small orange notebook of recipes. Thirty years later, Nguyen has written her own intimate collection of recipes, INTO THE VIETNAMESE KITCHEN, an ambitious debut cookbook that chronicles the food traditions of her native country. Robustly flavored yet delicate, sophisticated yet simple, the recipes include steamy pho noodle soups infused with the aromas of fresh herbs and lime; rich clay-pot preparations of catfish, chicken, and pork; classic bánh mì sandwiches; and an array of Vietnamese charcuterie. Nguyen helps readers shop for essential ingredients, master core cooking techniques, and prepare and serve satisfying meals, whether for two on a weeknight or 12 on a weekend.Reviews. "Andrea Nguyen may be to Vietnamese food what Julia Child was to French fare and Barbara Tropp to Chinese cuisine."'Chicago Tribune"Best for: Anyone who wants to fall in love'truly, madly, deeply'with Vietnamese food."'San Jose Mercury News"[A] smart, soulful collection of Vietnamese recipes."'Saveur"A comprehensive take on a delicate yet dynamic cuisine."'Philadelphia Inquirer"No other author has presented such a detailed account of the culinary abilities of Vietnamese home cooks, and subjects like the role of pickled vegetables and the techniques of charcuterie have never been so clearly explained for a wide audience."'New York Times"Only now is Vietnamese food culture getting the attention it deserves, and a book of this beauty and seriousness will do much to explain the origins, traditions, and refinement of the country's cuisine."'John Mariani's Virtual Gourmet"Nguyen makes Vietnamese cuisine accessible with this extensive cookbook, which stretches from soup to charcuterie."'Houston Chronicle"An impressive, carefully researched, and thoroughly readable guide to Vietnamese food and culinary tradition."'Library Journal. Format: Hardcover. Pages: 352.
  • MoMo Panache Condi Striped Bowls (Set of 2), Gold/Silver
    casa.com
    MoMo Panache is a party for your table with these beautifully crafted condiment bowls. Formal affair or casual gathering; these bowls add panache to any setting. The inside of the bowl is painted with gold and silver stripes and the outer bowl painted matte gold. Each pair is gift boxed in a white box with bright color dots designed so all you have to do is add a bow and you have the perfect gift to go. Dimensions: Measures 2" tall by 3.5" diameter. Hand painted. Hand crafted and food safe. Care Instructions: Hand wash only.
  • Gucci Penelope Logo Patent Leather Espadrille Wedge Sandals
    saksfifthavenue.com
    EXCLUSIVELY AT SAKS IN PINK AND BLUE. Patent leather upper with printed logo detail and an espadrille wedge. Hemp wedge, 4" (100mm). Hemp platform, 1" (25mm). Compares to a 3" heel (75mm). Patent leather upper. Leather lining. Rubber sole. Padded insole. Made in Spain. OUR FIT MODEL RECOMMENDS ordering one half size up as this style runs small. .
  • Marc Jacobs Woven Espadrille Tie-Up Wedge Sandals
    saksfifthavenue.com
    Carefully woven silhouette featuring a textured espadrille wedge, wraparound ties, and a signature embroidered logo patch. Espadrille wedge, 4" (100mm). Espadrille platform, ½" (15mm). Compares to a 3½" heel (90mm). Woven upper with grosgrain trim and an embroidered patch adornment. Rubber sole. Padded insole. Made in Italy.
  • Belmont Oval Platter
    mikasa.com
    Gourmet Basics by Mikasa Belmont stoneware adds a striking, organic look to any table setting with a rich prism of colors in a variety of patterns that complement each other beautifully. Solid blue, gold, green, and red pieces create an anchor for a selection of stripe, bubble, flower, and leaf designs that use the same palette, offering numerous combinations for a unique tabletop every time. Due to the nature of reactive glaze, each piece of this handcrafted collection will exhibit unique variations in color and pattern. Use this oval platter to serve eggs with bacon & toast or stir fry with rice. Makes a handsome companion at a luncheon spread piled high with sandwiches or baked goodies. Microwave and dishwasher safe. Oval platter measures 14 inch long x 11-1/2 inch wide.
  • Chronicle Books The Model Bakery Cookbook:Recipes from Napa Valley
    casa.com
    This definitive baking guide is the much-anticipated cookbook from the Model Bakery, a mother-daughter-run baking destination with a huge local following that's been wowing the Wine Country for years. And this book of sensational artisan baked goods makes clear why there are lines out the door! Featuring 75 recipes and 60 photos, it's as luscious to look at as their most-requested breads, classic desserts, and fresh pastries'all arrayed here'are to eat. Pain au Levain, Sticky Buns, Peach Streusel Pie, Ginger Molasses Cookies, and many more glorious recipes make this a mouthwatering read and a reference gem for lovers of bread and pastry, cakes and cookies, and, of course, the Model Bakery! Book Details: Format: Hardcover. Pages: 208.
  • Random House Mastering the Art of French Cooking Vol. 2
    casa.com
    The sequel to the classic Mastering the Art of French Cooking. Here, from Julia Child and Simone Beck, is the sequel to the cooking classic that has inspired a whole American generation to new standards of culinary taste and artistry. On the principle that "mastering any art is a continuing process," they continued, during the years since the publication of the now-celebrated Volume One, to search out and sample new recipes among the classic dishes and regional specialties of France'cooking, conferring, tasting, revising, perfecting. Out of their discoveries they have made, for Volume Two, a brilliant selection of precisely those recipes that will not only add to the repertory but will, above all, bring the reader to a yet higher level of mastering the art of French cooking. This second volume enables Americans, working with American ingredients, in American kitchens, to achieve those incomparable flavors and aromas that bring up a rush of memories'of lunch at a country inn in Provence, of an evening at a great Paris restaurant, of the essential cooking of France. Among its many treasures: the first authentic, successful recipe ever devised for making real French bread'the long, crunchy, yeasty, golden loaf that is like no other bread in texture and flavor'with American all-purpose flour and in an American home oven;. soups from the garden, chowders and bisques from the sea'including great fish stews from Provence, Normandy, and Burgundy;. meats from country kitchens to haute cuisine, in master recipes that demonstrate the special art of French meat cookery;. chickens poached (thirteen ways) and sauced;. vegetables alluringly combined and restored to a place of honor on the menu;. a lavish array of desserts, from the deceptively simple to the absolutely splendid. But perhaps the most remarkable achievement of this volume is that it will make Americans actually more expert than their French contemporaries in two supreme areas of cookery: baking and charcuterie. In France one can turn to the local bakery for fresh and expertly baked bread, or to neighborhood charcuterie for pâtés and terrines and sausages. Here, most of us have no choice but to create them for ourselves. And in this book, thanks to the ingenuity and untiring experimentation of Mesdames Child and Beck, we are given instructions so clear, so carefully tested, that now any American cook can make specialties that have hitherto been obtainable only from France’s professional chefs and bakers. With the publication of Volume Two, one can select from a whole new range of dishes, from the French bread to a salted goose, from peasant ragoûts to royal Napoleons. Each of the new master recipes is worked out, step by infallible step, with the detail, exactness, and clarity that are the soul of Mastering the Art of French Cooking. And the many drawings'five times as many as in Volume One'are demonstrations in themselves, making the already clear instructions doubly clear. More than a million American families now own Volume One. For them and, in fact, for all who would master the art of French cooking, Julia Child and Simone Beck open up new worlds of expertise and good eating. Bon appétit! Book Details: Format: Paperback. Pages: 648.
  • Jimmy Choo Promise Suede Woven Espadrille Wedge Sandals
    saksfifthavenue.com
    Towering ankle-strap design mixing sumptuous suede with beautifully woven raffia in contrasting hues. Espadrille wedge, 5½" (140mm). Espadrille platform, 1½" (40mm). Compares to a 4" heel (100mm). Woven espadrille and suede upper. Adjustable ankle strap. Leather lining. Rubber sole. Padded insole. Made in Spain.
  • Belmont Rectangular Platter
    mikasa.com
    Gourmet Basics by Mikasa Belmont stoneware adds a striking, organic look to any table setting with a rich prism of colors in a variety of patterns that complement each other beautifully. Solid blue, gold, green, and red pieces create an anchor for a selection of stripe, bubble, flower, and leaf designs that use the same palette, offering numerous combinations for a unique tabletop every time. Due to the nature of reactive glaze, each piece of this handcrafted collection will exhibit unique variations in color and pattern. Use this rectangular platter to serve eggs with bacon & toast or stir fry with rice. Makes a handsome companion at a luncheon spread piled high with sandwiches or baked goodies. Microwave and dishwasher safe. Rectangular platter measures 14 inch long x 7 inch wide.
  • Anchor Hocking Presence Deep Crystal Serving Tray 3pc
    casa.com
    Anchor Hocking is a leading marketer and manufacturer of glass products made right here in the United States of America. Anchor Hocking was founded in 1905-over a hundred years experience making dependable quality glass for use in your home or business. Anchor has a beautiful table top serving group called presence. They have introduced a new 3-piece multi use serving set-a deep platter, an egg insert and a veggie insert. Dimensions: 14.25 IN x 15.06 IN x 13.87 IN.
  • Chronicle Books From a Polish Country House Kitchen: 90 Recipes
    casa.com
    With more than 150 splendid photographs, headnotes that illuminate Poland's vibrant food culture, and more than 90 recipes for classic and contemporary Polish food, this unique and fascinating cookbook brings an ignored cuisine to light. Pulitzer Prize-winner Anne Applebaum has lived in Poland since before the fall of communism, and this cookbook'nourished by her engagement with the culture and food of her adopted country'offers a tantalizing look into the turbulent history of this beautiful region. In a Polish Country House Kitchen celebrates long-distance friendships with a love of food at the core, bringing the good, sustaining foods of Anne's Polish country home into kitchens the world over. Format: Hardcover. Pages: 288.
  • UGG Australia Jackilyn Leather Wedge Sandals
    saksfifthavenue.com
    Embossed with a star-shaped finish, these strappy leather sandals are anchored by an espadrille wedge and platform. Espadrille wedge, 4½" (115mm). Covered platform, 1½" (40mm). Compares to a 3" heel (75mm). Embossed leather upper. Adjustable ankle strap. Leather lining. Rubber sole. Padded insole. Imported.
  • Reed Krakoff Linen Espadrille Wedge Sandals
    saksfifthavenue.com
    Perfect for days spent in the sun, these masterfully crafted linen espadrilles are equipped with a sturdy wedge and an adjustable ankle strap. Espadrille wedge, 4" (100mm). Espadrille platform, ½" (15mm). Compares to a 3½" heel (90mm). Linen upper with elastic gore. Adjustable ankle strap. Leather lining. Rubber sole. Padded insole. Imported.
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