From skin care basics to fresh, exciting looks, make-up provides clear, expert advice in a practical, easy-to-use format, inspiring you to dream, dare, and dazzle.
Professional tips on techniques and tools, coupled with The Body Shop's wealth of skin care expertise, show how to let your natural beauty shine
Beginning in 1976 with one small shop offering hand-mixed nature-based skin and hair care products,
The Body Shop has grown to become the global leader in face and body care, offering earth-friendly products and authoritive information about wellbeing.
Customer Reviews:
Not for me.......2005-12-02
If you are familiar with putting on makeup you don't need this book at all. Very Basic. I would recommend to those who are completely in the dark about applying makeup.
It is good for people who know about clasic make up........2005-08-30
I was looking for a great book that show me step by step how can I make my own fantastic look for my bellydancers and for me. This did not help me a lot for that purpose. That book is better to make my own clasic look maybe for special ocasions but not to create a fantastic look for me to bellydance shows.
Disappointing.......2005-01-14
If you have absolutely no knowledge of makeup, consider purchasing this book. If you haven't been living on a deserted island all your life, don't bother. This is the first item that I have returned to Amazon. You don't need a book to tell you the same stuff that you can pick up from magazines or everyday life. You can give it a try, but don't say I didn't warn you.
Get it at the library - don't spend your money.......2004-12-07
This book took me all of 30 minutes to read. I can't believe that the list price is $17, because it's not worth it. Just borrow it from the library, like I did. I will admit that the book has some good photographs to give you ideas for makeup looks, but that's about all it has to offer. The tips aren't anything special, and will probably only be helpful to somebody who has never worn makeup before. And on just about every other page, the author is gushing about a certain color of product, saying, "This works great with all skin tones." I'm sorry, but not every color looks great on every skin tone. The author also seems slightly biased toward warm makeup tones, rather than cool. There are several references to "warming up" someone's coloring, and many of the makeup looks lean heavily toward peach and gold tones. There was also a ridiculous section on glitter in makeup where they tell you to mix actual glitter in with your regular eyeshadow. Are they kidding? This is a good way to get glitter in your eyeball. Why not just buy an eyeshadow that's already sparkly? There's no shortage of those.
I agree with the assessment that it is for beginners..........2004-06-09
...because I am one! I have never been that interested in makeup but realize there will come a time when I may need to know how to apply it. I don't really buy the fashion and makeup magazines either, so a book that clearly writes *and* illustrates how to apply makeup is exactly what I need.
Other beauty books which are probably intended for the more experienced have written descriptions of the application process or only a picture or two of the finished product; but not this book. Spiral bound, the pages fold out and show the step by step process. As noted in the other review, it is fairly up to date as well, discussing shimmer and other relatively more recent makeup styles.
For those who are curious to actually SEE the book itself, it can be usually found on display at The Body Shop for people to flip through.
Book Description
Contains 333 recipes, with illustrations by Henry Kibel.
Customer Reviews:
French home cooking.......2006-06-05
After graduating from college I started to cook for myself, primarily so I could eat a healthier diet. Two-odd years and many barely edible messes later, I find myself starting to develop a cook's intuition: what brand names provide better ingredients, what substances are NOT adequate substitutes (the cliche being baking powder vs. soda), when proportions are balanced, how much time recipes take, and so on.
When I picked this book up after failing to find Bourdain's "Les Halles" cookbook in the library, I wasn't expecting anything special. Later on I took the time to flip through most of it and was intrigued. Finally I tried the Rhubarb Tart recipe and BAM! -- I was amazed. As other reviewers have mentioned, Soltner has an unerring sense of harmony, and most of his recipes call for (relatively) basic ingredients.
After reading the book in depth and trying a few more recipes, I felt in awe. This was clearly the best cookbook I had ever come across, beating out even Marcella Hazan's "Essential Italian". To name several of many reasons:
1) Soltner started cooking before my dad was born, and clearly maintains a respect for the terrines, quenelles, and mousses that characterize classic French cooking. But as he admits he adapted the best parts of food trends throughout the years, and even includes some childhood favorites and regional specialties from his boyhood in Alsace. (Incidentally, Alsace seems to have produced more than its share of world-class cooks...) So you are as likely to find a recipe for inventive pike sausages or Alsatian potato pie as something with sole or truffles.
2) The recipes are clearly chosen for the home cook. There are complicated recipes, to be sure, but without the showy intricacy common in Thomas Keller's recipes or, say, the "Babbo" cookbook, where long and careful preparation leads to just one small dish. Every recipe offers plenty of "bang for the buck".
3) The introductory material is fascinating. It includes a description of the trademark atmosphere of Lutece, a "day in the life of" recorded before Soltner retired, some musings from Soltner himself, and a concise but thorough discussion of the most common ingredients and techniques. Through it all you get a sense of the warmth and hospitality that characterizes Soltner both as a cook and as a person. And the wry, lighthearted comments continue throughout for most recipes.
A few final words of praise. The presentation of the book is nigh-perfect. Large enough to be readable, small enough to contain a slew of recipes covering the main categories of French cuisine. The directions are precise, the ingredients proportions correct, no glossy images take up space but there are occasional hand-drawings.
Getting back to my own experience, I don't think that I could have fully appreciated "Lutece" a year ago. Every single recipe is worth making. And what's more, Soltner has this remarkable way of pointing out the subtle, yet important, details for each recipe (for example the exact butterfat content necessary in chocolate for the Chocolate Tart). Yet he is not too fussy, often suggesting adequate substitutes for more rare or expensive ingredients such as morels. Use this book, eat well, and become a better cook.
Mr. Soltner, my deepest respect to you for your marvelous work, both in the kitchen and in print. And Mr. Britchky, my heartfelt thanks for convincing Mr. Soltner to produce this book. I would be minus a culinary gem without it.
First class cookbook from a first class chef!.......2001-04-15
This is one of the best and most useful cookbooks by a great chef that you are likely to find. Too often such books aren't suited for the home cook and are more about ego than food. That is definitely not the case here. Andre Soltner was the owner and chef of the renowed Lutece, a New York institution, for three decades. In this book he shares some of the history of the great restaurant as well as his Alastian heritage. The focus of the book, however, is the food. Significantly, Soltner recognizes that he is writing for the home cook. He thoughtfully provides tips on how to find ingredients or acceptable substitutes for those of us who don't have access to an exotic wholesaler and suggests the best kinds of kitchen accessories to use. It is obvious that Soltner cooks these recipes in his own home. You don't need a first class professional kitchen to enjoy these recipes. Also, the recipes are designed for suitable portion sizes; these aren't recipes to feed a crowd that have been shrunk to fit the cookbook. Just because this book is practical, however, doesn't mean that it doesn't focus on the most sophisticated kind of food. There is plenty of classical French cooking in this book, but it all seems like something you can accomplish in your own kitchen. There are plenty of things in here that you won't want to cook - there's an abundance of organ meats - but you will thoroughly enjoy anything that you do prepare. This is a great addition to any kitchen library.
Elegant, direct, wholesome.......2001-03-30
The collaboration between Britchkey and Soltner is a long one and began when the former became a food critic at large. He continually gave Lutece the highest award year after year for the very reasons found in this book: No fancy dancy, inside out topsy turvey "presentation", no exotic mixing of Indian and Southern cooking, no "tricks". What he admired was the sheer artistry behind the dish, the always fresh ingredients, the simple yet complete recipes that harken back to the chef's days as a boy in France and in particular, the Alsace region.
Many of these offerings are peculiarly French with ingredients that may not be common to average American cooks. Yet almost all can be prepared at home with a little bit of time and effort. This is NOT food for the diet crowd although Soltner's use of creams and butters and oils is entirely reasonable and serves to accentuate rather than hide flavors. Particularly appealing are the many stories of his childhood and early cooking days that are shared throughout the book.
A must for fans of good cooking.......2000-02-27
If, like me, your idea of culinary hell is quinoa blini with kimchee "tartare", wasabi sorbet in a pesto tuile, and a two-inch stick of "roasted" tuna on an acre of herb sprigs, then this is the cookbook for you. Soltner's recipes appear remarkable today, since they are both delicious and totally unpretentious, almost simple. These recipes are classically French, from the Alsace region, and despite the fact that they were regulars in one of the world's greatest restaurants, many are also easy to prepare. There is neither fusion nor fussiness in this food, just respect for good ingredients and some tried and true techniques. You don't need to be a highly experienced or highly equipped amateur to try many of these; all you need is a bit of patience and a good appetite. Try the mushroom-Gruyere salad or the grilled trout. Of course there are some very sophisticated and difficult dishes as well. I never ate at Lutece and probably neither did you, but at least all our favorite entertainers did. So if you like true French food and would rather beat eggs than fend off paparazzi, you should buy this book.
Wonderful classic French cooking.......1997-12-12
This is the first cookbook I bought that introduced me to truly amazing food. The wonderful sauces and new ingredients were fantastic to cook and bake. If you like excellent, simple food, this is the book to get.
Customer Reviews:
Alsace or bust!.......2000-06-23
Having never been to the Alsace region, I cannot personally verify the accuracy of this book's information. However, I can vouch for its tantalizing pull compelling me to make the trip!
This book is well organized and perfectly suited to the reader/traveller who is making a first aquaintance with the Alsace region of France. Though its main focus is introducing the many wines which are produced in this area, I found it to be very informative regarding the history, architecture, and other main attractions of the local cities, towns, and villages. I would definitely recommend it to the everyday traveller as well as the connoisseur interested in a wine touring holiday.
The preface of the book includes a general introduction to the area, its local cuisines, and wine making traditions. Accompanied with many great pictures, the book then reviews numerous towns and villages which are chosen primarily for their wine making appeal. Each town is introduced with a brief historical background and charmingly described in prose that belies the practical layout of the book: "Possibly the most beautiful spot in the Turckheim is the Place Turenne, tucked behind the Port de France gate. If you spend an evening in the village, listen out for the singing night watchman, who continues a centuries-old Turckheim tradition. Each evening at 10 pm, armed with his halberd and lantern, he walks through the streets passing through each of the gates and warns inhabitants to 'watch their hearths and candles'."
The book outlines the local hotels and restaurants in each town, including phone numbers and typical prices of these establishments. It also lists local places of interest, market times, and seasonal wine festivals.
My enthusiasm to visit Alsace has been greatly enhanced by this book. I can almost taste the choucroute and Munster cheese, imagining myself ensconsed in one of the many delightful Alsatian villages.
Amazon.com
Rabbi Marks explains how the Jews, spreading to all corners of the world beginning with the Diaspora, adapted their recipes to local ingredients and adopted the local fare, often giving it new twists. A historian and a chef, he provides a clear explanation of what makes a dish Jewish and why so many Americans associate Jewish cooking with Eastern European food. You don't have to be Jewish to enjoy the more than 500 recipes Marks includes. A wealth of historical and culinary information, as well as photos and drawings, accompany the recipes.
Book Description
A Comprehensive and Beautiful Treasury of Jewish Cooking
There is a whole world of Jewish cooking beyond chopped liver and gefilte fish. Scattered across the globe, there are many distinctive, delicious, and authentic Jewish cuisines to be savored. Gil Marks, a rabbi, gourmet chef, and authority on Jewish food history and lore, guides us through this largely undiscovered world. He delights and enlightens with traditional recipes from Italian, Yemenite, Ethiopian, Indian, Eastern European, German, Hungarian, Georgian, Alsatian, and Middle Eastern Jewry; culinary conversations with contemporary members of these ancient and medieval communities; and fascinating commentary on Jewish food and Jewish history.
The World of Jewish Cooking offers an astonishing array of delicacies, including: Pastilla (Moroccan "Pigeon" Pie) * Kik Wot (Ethiopian Split Peas Stew) * Muez con Almendrada (Moroccan Almond-Walnut Confection) * Khachapuri (Georgian Cheese Bread) * Yakhnat (Persian Lamb Stew) * Murgi Kari (Calcutta Chicken Curry) * Meggy Leves (Hungarian Cherry Soup) * Testine di Spinaci (Italian Spinach Stalks) * Hraimeh (Northwest African Red Fish) * Kubba (Iraqi Stuffed Dumplings) * Marunchinos (Sephardic Almond Macaroons)
Customer Reviews:
Wonderful cookbook and cultural lesson!.......2003-01-27
This is absolutely my favorite cookbook. The recipes are simple and delicious and the variations that are included offer even more ways to prepare the same dish. Everything that I have tried from this cookbook has turned out so good and have resulted in some of our favorite dishes.
Rabbi Marks also includes information about spices and vegetables and Jewish culture making the cookbook a fascinating read as well (I actually read the whole cookbook before I even tried any of the recipes!).
It is well worth the money!
The recipes work........2002-02-05
This is one of those rare and wonderful cookbooks in which everything you make turns out the way you hoped it would. I've made many, if not most, of the recipes in this book, with no disasters, and without my usual fiddlings and substitutions--the recipes are great the way they are. Some of them are the basic Jewish fare--honey cake and potato kugel--and some of them are more exotic Sephardi recipes. They're all delicious. It's also a good read, but primarily I like it because I can pull it out for every Shabbos and find things to make that I know will come out.
Superb book on Jewish food - history, symbolism and recipes.......2001-09-05
If you're looking for a glossy coffee-table book with lots of stylish photographs, this is not for you. That said, it is an attractive book, well laid-out, printed in two colours and illustrated with old engravings and photographs. The illustrations are of people and markets rather than the dishes themselves, which underscore the book's focus on the origins of the dishes and the people who made them.
Marks does a great job of explaining why Jewish food is so diverse and how the Jews adapted their recipes to local ingredients, and also adapted the local recipes to the laws of kashrut. He includes recipes from India, Poland and Morocco, and everywhere in between. For many recipes he includes an anecdote or a little bit of history, which bring the dishes to life.
One of the things this book brought home to me was how important food is in Judaism: everything has a symbolic meaning and you don't eat things just because they taste good, but also because they represent something. At Rosh Hashana and Yom Kippur, apples dipped in honey represent hopes for a sweet coming year, while the challah (bread) is shaped into a round loaf (instead of being braided as usual) to symbolise the cyclical nature of time. Matzo is eaten at Pesach because when the Jews fled Egypt, they did not have time for their bread dough to rise. Thus at every festival meal the participants are reminded of the meanings of the festival and why it is celebrated.
The recipes themselves are clearly laid out and look easy to follow, although I haven't tried any of them yet. I didn't notice any impossible-to-find ingredients and the techniques are mostly within the average cook's capabilities.
The only thing missing in this book (and the reason it got 4 instead of 5 stars) is a more comprehensive section on each festival with a description, which foods are traditionally served, and some sample menus. As it is, if you want to create a Rosh Hashana meal you have to look up the individual recipes in the index. Otherwise a lovely book and well worth the money!
an interesting book about food history.......1997-12-01
Even if you aren't Jewish, this is an interesting book on food history. This is a great resource for finding authentic period foods.
A great resource on Jewish cuisine........1997-01-25
This book is a great compendium of Jewish recipes from around the world. Just as informative is the history of Jewish cuisine, and food in general! You not only get the recipe for the dish, but the history of it as well
Average customer rating:
- Alsacian Cooking
- A great find!
- Wonderful savory recipes!
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The Pâtissier: Recipes and Conversations from Alsace, France
Susan Lundquist ,
Hossine Bennara , and
Frederic Lacroix
Manufacturer: iUniverse, Inc.
ProductGroup: Book
Binding: Paperback
 General
| Cooking, Food & Wine
| Subjects
| Books
French
| European
| Regional & International
| Cooking, Food & Wine
| Subjects
| Books
Similar Items:
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Michelin Green Guide Alsace-Lorraine-Champagne (Michelin Green Guides)
-
Michelin Alsace, Lorraine, France (Michelin Local France Maps)
-
Tartine
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French Women for All Seasons: A Year of Secrets, Recipes, and Pleasure
ASIN: 0595365051 |
Book Description
The Pâtissier: Recipes and Conversations from Alsace, France was born out of a chance encounter between an American spending a year in France and her neighbor, an Alsatian chef. Author Susan Lundquist and photographer, Frédéric Lacroix were in search of the authentic European life after spending a few years in Silicon Valley— and they ran right into it. Just days after moving into their new apartment in the heart of the aptly named Petite France, the oldest and most beautiful neighborhood in the city of Strasbourg in Alsace, they came face to face with a two week garbage strike in a town full of restaurants, a furnished apartment that included creepy critters,, and a 90 year old land lord who was proud of his WW II plumbing. They were in over their heads until their neighbor Hossine “Ben” Bennara invited the couple over for dinner. He gave them advice on everything including local recipes, thus creating a beautiful friendship centered around French cuisine. After this life-changing meeting, the concept of The Pâtissier: Recipes and Conversations from Alsace, France developed naturally—a collection of stories, humor, and meals reflecting Ben's life and family recipes. Together, Ben and Susan have compiled the ultimate combo in The Pâtissier—good food and good company!
Customer Reviews:
Alsacian Cooking.......2007-01-10
Excellent cookbook! My father is Alsacian and approved my attempts at Alsacian cooking.
A great find!.......2006-03-21
I recently went to a great French bistro and had such an enjoyable experience, that I was hoping to replicate some of the delicious, but somewhat unorthodox, dishes. And this cookbook was perfect; it is filled with savory and hard-to-find recipes. I've only tried a few of them at this point, but found them all to be easy to follow. Plus the results are delicious! A great addition to any kitchen.
Wonderful savory recipes!.......2006-03-09
I've been looking for a cookbook from this particular region for a long time,and this one is a winner! The recipes are delicious and easy to follow. The stories about Alsace are entertaining and give the reader a feeling of this little known region in France. This beautiful book can go on the coffee table or in the kitchen.
Customer Reviews:
the book is dated but very well written.......2001-10-21
For Alsace wine enthusiasts this is a wonderful read, and has just about all the pertinent facts about the region, among them all the famous and less well known varietals, all the major producers, the villages, the grand cru vinyards complete with maps, technical information about the Vendanges Tardive and Selection de Grains Noble and how they compare to the German QmP designations, extensive tasting notes, and a detailed vintage chart up to 1992. Needless to say a new edition with more recent vintages would be very welcome.There is over 570 pages of detailed information, including a linguistic analysis. The author wears his considerable scholarship lightly and his sense of humor is used judiciously. Recommended with enthusiasm.
Average customer rating:
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A Taste of Alsace
Sue Style
Manufacturer: Hearst Books
ProductGroup: Book
Binding: Hardcover
General
| Baking
| Cooking, Food & Wine
| Subjects
| Books
General
| Cooking, Food & Wine
| Subjects
| Books
French
| European
| Regional & International
| Cooking, Food & Wine
| Subjects
| Books
ASIN: 0688100694 |
Average customer rating:
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Alsace Gastronomique (French Regional Series , Vol 6)
Sue Style
Manufacturer: Abbeville Press
ProductGroup: Book
Binding: Hardcover
General
| Cooking, Food & Wine
| Subjects
| Books
French
| European
| Regional & International
| Cooking, Food & Wine
| Subjects
| Books
Healthy
| Special Diet
| Cooking, Food & Wine
| Subjects
| Books
General
| France
| Europe
| Travel
| Subjects
| Books
French
| Foreign Language Nonfiction
| Nonfiction
| Subjects
| Books
Health, Mind & Body
| French
| Foreign Language Books
| Specialty Stores
| Books
Nonfiction
| French
| Foreign Language Books
| Specialty Stores
| Books
Travel
| French
| Foreign Language Books
| Specialty Stores
| Books
All French Books
| French
| Foreign Language Books
| Specialty Stores
| Books
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Burgundy Gastronomique
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Dordogne Gastronomique (Look and Cook)
ASIN: 0789202352 |
Average customer rating:
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Alsace and its wine gardens
S. F Hallgarten
Manufacturer: Wine and Spirit Publications
ProductGroup: Book
Binding: Unknown Binding
Wine & Winemaking
| Wine
| Drinks & Beverages
| Cooking, Food & Wine
| Subjects
| Books
General
| France
| Europe
| Travel
| Subjects
| Books
Horticulture
| Agricultural Sciences
| Professional Science
| Professional & Technical
| Subjects
| Books
| Plant Diseases
ASIN: B0007J3G1E |
Average customer rating:
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ALSACE AND ITS WINE GARDENS.
Manufacturer: Andre Deutsch
ProductGroup: Book
Binding: Unknown Binding
ASIN: B0000CJNIX |
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- Positive Options for Polycystic Ovary Syndrome (PCOS): Self-Help and Treatment (Positive Options)
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- Prevention's Healthy One-Dish Meals in Minutes: 200 No-Fuss, Low-Fat Recipes for Busy People
- Reaching Out, Joining in: Teaching Social Skills to Young Children With Autism (Topics in Autism)
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