Love Kills Slowly Cross-Stitch: 30 Cross-Stitch Patterns from Ed Hardy
This ain't your grandmother's cross-stitch. Ed Hardy's Love Kills Slowly Cross-Stitch is a counted cross-stitch book for a new generation of crafters. From pierced hearts to images of skulls and crossbones, Hardy's colorful, tattoo-inspired designs are perfect for stitchers looking for something bold and graphic. Each pattern comes complete with a full-color illustration of the original art, an illustration of the final product, and a full-color pattern and key. A how-to section teaches the basics of counted cross-stitch.
The much-anticipated follow-up to the New York Times best-selling Top Chef: The Cookbook is here! Drawing from all 5 seasons of the show, Top Chef: The Quickfire Cookbook features 75 of the best recipes from Spike's Pizza alla Greek to Stephanie's Bittersweet Chocolate Cake culled from the Top Chef Quickfire Challenges. Everything the home chef needs to assemble an impressive meal and channel the energy of the Quickfire kitchen is collected here, including advice on hosting a Quickfire Cocktail Party and staging Quickfire Challenges at home.
"A collection of new knots, projects and designs. Suzen has always loved arts and crafts and her jewellery now incorporates knots from all over the world and from all periods of history."
Simple, clear instructions for drawing animals with more than 1,000 step-by-step illustrations. Basic fundamentals for the beginner, new principles and techniques for the professional. A detailed guide for everyone who enjoys--or wants to enjoy--drawing.
Traditionally, a Malaysian's everyday meal would normally consist of rice, one meat dish or seafood dish and a vegetable dish. There is no rule to the number of dishes served at a meal but it can vary from 3 to 6, the most. Another point to remember is that Malaysian meals are not served as separate courses - all dishes are served together and eaten with rice. Rice and noodles occupy a place similar to that of bread or potatoes in most European diets. Being the staple food and thus the basis of every meal, its cooking has been developed to a fine art; whether it is plain, boiled or prepared as part of an elaborate dish, it must always be cooked to perfection.
