KATIE ARMOUR the neo-traditionalist page 70
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    Follow my travels to New York City for Brizo's Faucets Fashion Week Event - Spring 2012.
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    The first thing that springs to mind when I think of Orlando is Disney World. But what about all the other theme parks in Orlando? Its famous attractions draw millions of tourists every year, making it one of the most visited cities in America. Various Orlando tickets can get you discounts for multiple attractions and [...]
    • KATIE ARMOUR the neo-traditionalist page 70
    • KATIE ARMOUR the neo-traditionalist page 70
    • KATIE ARMOUR the neo-traditionalist page 70
    • KATIE ARMOUR the neo-traditionalist page 70
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    António Soares SS2013 Fashion illustrations António intend to illustrate a state of love and disaffection portrayed by an independent woman. This is his new project based on the SS2013 collections from Balmain, Kenzo, Celine, LV, Marc Jacobs & Alexandra Moura etc… Fashionary: What’s the most important ingredient for being a fashion illustrator? Antonio: Fashion illustration is an area that i have been developing these last years, my creative process begins with a thrill, an emotion. Love and Love is the most important ingredient to do what i do, i mean, i love illustration. It is very important for me, to love what i do and work very hard as well, but for me it all comes down to love what i do! Of course, the designers work is important, because, part of my inspiration is from their amazing work. Like António’s Facebook
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  • KATIE ARMOUR the neo-traditionalist page 70
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    KATIE ARMOUR | the neo-traditionalist - page 70 on We Heart It / visual bookmark #6956990
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  • KATIE ARMOUR the neo-traditionalist page 70
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    KATIE ARMOUR | the neo-traditionalist - page 70 on We Heart It / visual bookmark #6956990
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  • KATIE ARMOUR the neo-traditionalist page 70
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    KATIE ARMOUR | the neo-traditionalist - page 70 on We Heart It / visual bookmark #6956990
  • Kodansha USA Japanese Cooking: A Simple Art
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    When it was first published, Japanese Cooking: A Simple Art changed the way the culinary world viewed Japanese cooking, moving it from obscure ethnic food to haute cuisine. Twenty-five years later, much has changed. Japanese food is a favorite of diners around the world. Not only is sushi as much a part of the Western culinary scene as burgers, bagels, and burritos, but some Japanese chefs have become household names. Japanese flavors, ingredients, and textures have been fused into dishes from a wide variety of other cuisines. What hasn't changed over the years, however, are the foundations of Japanese cooking. When he originally wrote Japanese Cooking: A Simple Art, Shizuo Tsuji, a scholar who trained under famous European chefs, was so careful and precise in his descriptions of the cuisine and its vital philosophies, and so thoughtful in his choice of dishes and recipes, that his words--and the dishes they help produce--are as fresh today as when they were first written. The 25th Anniversary edition celebrates Tsuji's classic work. Building on M.F.K.Fisher's eloquent introduction, the volume now includes a thought-provoking new Foreword by Gourmet Editor-in-Chief Ruth Reichl and a new preface by the author's son and Tsuji Culinary Institute Director Yoshiki Tsuji. Beautifully illustrated with eight pages of new color photos and over 500 drawings, and containing 230 traditional recipes as well as detailed explanations of ingredients, kitchen utensils, techniques and cultural aspects of Japanese cuisine, this edition continues the Tsuji legacy of bringing the Japanese kitchen within the reach of Western cooks. Format: Hardcover. Pages: 508.
  • KATIE ARMOUR the neo-traditionalist page 70
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    KATIE ARMOUR | the neo-traditionalist - page 70 on We Heart It / visual bookmark #6956990
  • Cooking with Spice
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    Cooking with Spice highlights over 30 spices used in favorite international cuisines. Organized by region, this collection of more than 40 recipes shows home cooks how to utilize their own spice racks to create dishes inspired by flavors from around the world. Filled with easy-to-prepare recipes, this book presents recipes from six major cuisines of the world whose home-cooking traditions embrace the use of spices. Chapters are organized by the country of origin: China & Southeast Asia features exotic satays and stir-fries plus home-style favorites seasoned with Asian flair; India offers easy curries, vindaloos and tandoori-style dishes that you can make any night of the week; the Middle East & North Africa shows how to re-create the exotic flavors of the Mediterranean, such as spiced stews, tagines, and kabobs; Europe offers spice-laden cuisine like fiery Italian pasta and pizza to paprika-rich braises of Hungary to cardamom-spiced baked goods of Sweden and many more; Latin America & The Caribbean touches on the food of Central and South America, Cuba, and Jamaica with grilled, spiced-rubbed meats and fish, soups, and fragrant desserts; and North America embraces the proverbial melting pot with spiced seafood boils, creole-spiced dishes, dry-rubbed barbecued ribs, and Tex-Mex favorites. A primer on must-have spices for your pantry and tips for using them round out this unique take on cooking traditions around the world. Publisher: Weldon Owen. Pages: 96. Binding: Hardcover.
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