The Art of Fabric Collage: An Easy Introduction to Creative Sewing
Fabric collage is a new method of quilting that gives every sewer the ability to express personal creativity while learning innovative sewing techniques. In The Art of Fabric Collage, designer Rosemary Eichorn uses a friendly, personal approach to show how to move beyond traditional quilting into a fascinating area she herself pioneered.
Bead & Button Special Issue - Beaddreams
Bead&Button is the original and most comprehensive beading magazine you'll find available today. Published six times a year, Bead&Button offers a variety of beautiful jewelry projects for every skill level. If you love stringing, bead weaving, wirework, polymer clay, bead crochet, and other jewelry-making
Food Culture in Mexico (Food Culture around the World)
Since ancient times, the most important foods in the Mexican diet have been corn, beans, squash, tomatillos, and chile peppers. The role of these ingredients in Mexican food culture through the centuries is the basis of this volume. In addition, students and general readers will discover the panorama of food traditions in the context of European contact in the sixteenth century when the Spaniards introduced new foodstuffs, adding variety to the diet and the profound changes that have occurred in Mexican food culture since the 1950s.
Food Culture in Japan (Food Culture around the World)
Americans are familiarizing themselves with Japanese food, thanks especially sushi's wild popularity and ready availability. This timely book satisfies the new interest and taste for Japanese food, providing a host of knowledge on the foodstuffs, cooking styles, utensils, aesthetics, meals, etiquette, nutrition, and much more. Students and general readers are offered a holistic framing of the food in historical and cultural contexts. Recipes for both the novice and sophisticated cook complement the narrative.
Taste of Macau - Portuguese Cuisine on the China Coast
Over 450 years ago, the Portuguese landed in what was to be the first European colony in Asia, Macau, bringing their culture and their cuisine. This lavishly illustrated cookbook is the first to introduce to the English-speaking world one of the oldest "fusion" cuisines in Asia. It includes 62 recipes, most of which are straight from the source--old family recipe collections or the files of influential Macanese chefs.
