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Kamis, 20 Oktober 2011

[J784.Ebook] Download Payard Desserts, by Francois Payard

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In this visually stunning new book from legendary pastry chef François Payard, professional pastry chefs and serious home bakers will learn how to prepare pastry and other plated desserts that rival the best in the world. These recipes have been developed and perfected by Payard over twenty years, from his early days as a pastry chef in France to his current position as an American culinary icon. Each recipe is a singular work of art, combining thrilling and often surprising flavors with innovative, modern techniques to create unforgettable masterpieces like Blueberry Pavlova with Warm Blueberry Coulis, Olive Oil Macaron with Olive Oil Sorbet, Dark Chocolate Soufflé with Pistachio Ice Cream, and Caramelized Pineapple-Pecan Tart with Brown Butter Ice Cream. Throughout the book, Payard includes priceless advice on choosing ingredients and equipment and composing perfectly plated desserts, as well as personal anecdotes from his long career working in many of the world’s finest pastry kitchens. Combining Payard’s baking and pastry techniques with the engaging, straightforward writing style of Tish Boyle, this book is a must-have for professional bakers yet accessible enough for serious home baking enthusiasts.

Sales Rank: #429241 in Books
Published on: 2013-10-29
Released on: 2013-10-29
Original language: English
Number of items: 1
Dimensions: 10.00" h x 1.13" w x 8.00" l, 3.35 pounds
Binding: Hardcover
368 pages

Amazon.com Review
Featured Recipes from Payard Desserts Download the recipe for Beet and Mint Crème Brûlée Download the recipe for Fricassée of Winter Fruits with Vanilla Ice Cream Download the recipe for Lucas Carton Fig Tart with Caramelized Figs

Review
“If you’re serious about making desserts, Payard’s book is indispensable. In vivid and engaging detail, it tells you all you need to know about setting up a well-equipped pastry kitchen and what it takes to run it: the tools you’ll need and how to use them; the ingredients you’ll want and where to find them. Though Payard’s plated des¬serts have evolved over the years, his work remains grounded in classical training. To absorb his teachings is to learn from a master of the craft.”
--THOMAS KELLER, chef, The French Laundry “François Payard was at the forefront of every exciting change and trend in pastry over the past quarter century, and now, with this gorgeous book, we can be there, too, seeing the evolution of plated desserts, understanding how the elements of great desserts come together, and, best of all, because of François’ and Tish Boyle’s clear directions, making them ourselves. There is something delicious to discover on every page.”
--DORIE GREENSPAN, author of Around My French Table and owner of Beurre & Sel cookies “I first met François Payard many years ago, yet I continue to be dazzled by his creativity and his style, which always highlights the essence of taste. François has made a statement throughout his career of creating simple but delicate desserts that reveal the richness of textures and flavors. I am eager to follow his deserved success and his further achievements for many years to come.”
--PIERRE HERMÉ, pastry chef “François is truly a French pastry master whose influence has reached so many American kitchens. Although he is a third-generation chef and expert in the classics, he doesn’t shy away from embracing new techniques and global, even unusual fla¬vors. The result is a truly original style with stunning presentations.”
--DANIEL BOULUD, chef and owner, Restaurant DANIEL “Payard Desserts is really a ‘best of’ collection from the great talent and creativity of François Payard. This beautiful book includes many wonderful techniques that help demystify the stunning desserts created in the last twenty-five years by one of the most talented pastry chefs of our time.”
--ERIC RIPERT, chef and co-owner, Le Bernardin "Payard Desserts is a visually appealing book with easy-to-follow techniques that help 'decode' classic French desserts...Overall, Payard Desserts is an impressive collection of desserts from a trendsetting master pastry chef whose work will inspire generations to come."--NORMAN D. MILLER, American Cake Decorating

About the Author

FRANÇOIS PAYARD is a third-generation pastry chef who has worked at some of the world’s most prestigious restaurants, including Le Bernardin and Daniel in New York City. He currently owns pastry shops in New York and Las Vegas, while licensed Payard pastry shops operate all over the world, including in Japan, Korea, and Brazil.

TISH BOYLE is co-editor of Dessert Professional magazine and an experienced food writer, cookbook author, pastry chef, and recipe developer. Her previous books include Chocolate Passion, Diner Desserts, The Good Cookie, and The Cake Book.

Most helpful customer reviews

29 of 33 people found the following review helpful.
Title should read "Professional" Payard Desserts
By Kim12354
I used to be a former Pastry Chef so I of course grabbed the PAYARD Desserts book when I was given the opportunity to get an Advanced Copy. I must admit I was sorely disappointed when I realized this meant it was "a black-and-white proof". I would think a big reason people will buy this book will be for the stunning color pictures. Having said that, I decided to get over my initial disappointment (it IS an advanced copy after all) and focus on the recipes themselves. I, personally, find the cookbook to be very exciting as I love plated desserts with all of their various components. Specifically, I was in French dessert heaven with his Chocolate Beignets with Orange Blossom Creme Anglaise recipe. I gave it 4-stars as I think it's targeted audience will really enjoy making world-class MODERN French desserts at home. Think along the lines of Beet (!) Creme Brulee and Rice Pudding with Szechuan Peppercorn. This is not meant to be a "beginner's" cookbook and has some hard to find ingredients like chestnut creme. I think most people will find it too cumbersome to make the recipes at home as on average, each recipe features 3-5 different components. Finally, I liked the way it was organized by TYPE of desserts: Frozen, Fruit, Pastries, Custards (and Mousses), Tarts, and Cold Desserts.

11 of 12 people found the following review helpful.
For the Aspiring Dessert Master
By A. Silverstone
This is the type if cookbook for home chefs who already have dipped into Modernist Cuisine: The Art and Science of Cooking, anything by or about Ferran Adria, Grant Achatz, Thomas Keller, well, you get my drift. This is not a cookbook for the faint of heart, short of time, or anyone looking for something easy to whip together. Francois Payard is a brilliant pastry chef, and his desserts are works of art. Now, you too, can create amazing structures built of 3 to 5 separate parts that blend together for an unforgettable finish to your meal. Each component is not terribly difficult, but the dish will be incomplete without all parts. So you are not just making a dessert, but a commitment.

Often, Payards desserts use innovative pairings and ingredients (Szechuan Pepper Ice Cream anyone). For example, the Shot of Buttermilk Panna Cotta with Tarragon-Scented Mango is composed of Crystallized Tarragon Leaves, Orange Chips, Buttermilk Panna Cotta (of course) and Sauteed Mango with Tarragon. Layered in a shot glass, and garnished with the orange chips, and tarragon leaves, this is a relatively easy one. But the Pumpkin Creme Brûlée with Vanilla Chantilly, Crispy Meringue and Chestnut Puree, which requires silicone dome molds and a potato ricer, is for the pastry artist as well as the pastry chef.

If you are still not daunted, then you will love this book. The pictures allow will produces gallons of drool. At the beginning of each recipe, Payard and Tish Boyle (his co-author), list the components and any specialized equipment you need. The instructions for each component are clear and well written. This cookbook covers a wide range, and you can see this from the section titles: Frozen Desserts; Fruit Desserts; Pastries, Meringues, & Other Baked Desserts; Custards, Mousses, & Other Creamy Desserts; Tarts; Cold Dessert Soups, Crepes, Souffles & Other Desserts (this chapter seems like the catch all for whatever doesn't fit in any of the other chapters); and The Cheese Course: Savory Desserts. The final chapter is on Basic Recipes for frequently used components.

If you have the time, the drive and the curiosity, this cookbook will spur your imagination, and elevate your desserts to a whole new level.

6 of 6 people found the following review helpful.
A feast for the eyes (and imagination!)
By Bundt Lust
François Payard is a third-generation pastry chef (his grandfather owned an acclaimed shop on the Riviera, Au Nid des Friandises) with a string of eponymous bistros as well as a chocolate bar. His gorgeous plated desserts capture the essence of seasonal ingredients in complementary pairings. His philosophy is in using only as many ingredients as are necessary and no more; a great dessert should reflect "the subtle interplay of flavor, texture and temperature, along with a streamlined presentation that conceals its complexity."

This gorgeous volume is clearly aimed at professional chefs (the serving yield is frequently 6-8 servings, and many of the desserts can't be held after assembling) as well as very ambitious home bakers (I would put myself in the latter category). Many of the recipes have multiple components that will need to be prepared / assembled in advance, and like any professional pastry book, a large number of special supplies are required (acetate sheets, chocolate sprayer, whipped cream canister with N20 chargers for creating molecular gastronomy foams, etc.). Similarly, many recipes call for specialty ingredients such as licorice powder, passion fruit puree, pistachio paste, hyssop, silver grade gelatin, etc.

The desserts, divided into frozen desserts, fruit desserts, pastries, custards, tarts, and crepes, soufflés and other desserts, are a combination of classical French pastry (vacherin, charlotte, napoleon, apple tatin, tuiles) married to Asian and tropical flavors (star anise, tempura, lemongrass, pineapple). Fresh, seasonal fruit is truly the star, as many recipes call for poached pears, quinces, roasted summer apricots, poached winter fruits, etc. (it would have been helpful to also have a quick index of recipes by season, as there is such an emphasis on seasonal produce for maximum effect). The basic recipes for various base sauces, creams, tuiles, garnishes etc. are straightforward; I liked his take on the chocolate tart dough, which uses a combination of all-purpose and almond flour to add a touch of flaky crispness. Some of the techniques could have benefitted from additional photos, such as the patterned tuile loops on page 27; I had a hard time picturing the steps and had to refer back to the plated photo before I finally "got" it (I had to rely on my standby The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition and The Advanced Professional Pastry Chef a couple of times for a refresher on technique and plated desserts).

Overall, there are plenty of beautiful, delicious pairings to inspire budding pastry chefs; I particularly enjoyed the chocolate shell filled with coconut sorbet and star anise sabayon and the many creative interpretations of cheesecakes and cheese tarts paired with marmalades and roasted fruits, as well as Payard's ideas for the cheese course, including black olive macarons with Gorgonzola ice cream, apple tatin with aged white cheddar cheese, and feta cheesecake with red wine-poached dates. Even if you never make a single dessert, it is a feast for the eyes (and imagination), and the base recipes such as the caramel balsamic sauce, basil oil, and spiced fig pulp, will surely find their way into my kitchen in one form or another!

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Minggu, 16 Oktober 2011

[Q952.Ebook] Free PDF Solid Phase Peptide Synthesis (2nd) Second Edition, by John M. Stewart

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Published on: 1984
Binding: Hardcover

Most helpful customer reviews

0 of 0 people found the following review helpful.
Essential reading for peptide chemists
By Rodger Raubach
Although this book is somewhat "dated," the essential information and concepts included are timeless. Professor Stewart was one of the founders of the field of Solid Phase Peptide Synthesis, and was one of R.B. Merrifield's earliest collaborators at Rockefeller University.
I recommend this work highly; 5 stars for content.

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Sabtu, 15 Oktober 2011

[J878.Ebook] Free PDF The Fast Metabolism Diet Cookbook: Eat Even More Food and Lose Even More Weight, by Haylie Pomroy

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As you cycle through all three phases each week you’ll add kindling to your metabolic fire with amazing snacks like sweet potato fries, crispy kale chips, and fresh fruit salad, or mounds of veggies served with dips and dressings like the Black Bean Cilantro Dip, Mango Salsa, or creamy White Bean and Dill Hummus.

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Full of helpful and affordable hints for cooking on each of the three phases, a wealth of freezer-friendly recipes to cook in bulk, and dozens of slow cooker options that can be prepared in under 5 minutes, this is the ideal tool for the busy mom, the on-the-go professional, or anyone who wants to make delicious, nutritious, home-cooked food part of his or her Fast Metabolism lifestyle.

Sales Rank: #548 in Books
Published on: 2013-12-31
Released on: 2013-12-31
Original language: English
Number of items: 1
Dimensions: 9.39" h x .81" w x 7.66" l, 1.47 pounds
Binding: Hardcover
240 pages

Amazon.com Review
Featured Recipes from The Fast Metabolism Diet Cookbook Download the recipe for Greek Meatballs and Veggies Download the recipe for Peach Sorbet Download the recipe for Tangerine Halibut Salad

About the Author
#1 New York Times Bestselling author Haylie Pomroy is well known in Hollywood and in the medical community for her ability to effect rapid weight loss by using food to jump-start the metabolism. With Integrative Health Care Clinics in Beverly Hills, Burbank, Irvine, and Fort Collins, her celebrity clients include Jennifer Lopez, LL Cool J, Robert Downey Jr., Reese Witherspoon, and NFL athletes. She has appeared on Doctor Oz, Good Morning America, Katie Couric, EXTRA TV, Access Hollywood, and been featured in First for Women, People Magazine, Harper’s Bazaar, Marie Clair, New Beauty, and more.

Most helpful customer reviews

413 of 434 people found the following review helpful.
MY PERSONAL EXPERIENCE
By KamaYama
First off, let me start by saying that I normally don't post too many reviews about the products I order. Not because I like or dislike the product (unless I get absolutely shoddy customer service, but that has not been the case with the majority of items I have purchased). I wasn't paid to review this product or try the diet, nor do I know anyone who is affiliated with the company. I'm simply just a chubby woman who was looking for a reasonable, realistic diet to shed some unwanted pounds. I bought the book along with the cookbook (and have subsequently ordered other "Fast Metabolism" cookbooks from other vendors- some good, some not so good).

The book is a quick and easy read and despite knowing quite a bit about nutrition, contained some good information that was useful to me. There are a couple of inconsistencies with portions and food lists, but you do have to implement SOME common sense in its use! The additional cookbook is handy because it gives you a lot of other meal ideas so you dont geel like you are stuck eating the same types of things over and over again. It does take a bit to get in a rhythm of how and what you should eat. I found myself frantically chopping/buying/wasting food until I I figured some things out on my own and now it is much easier.

My biggest suggestions are to eat the same things (or just change up dinner) and both or all three days of the appropriate phase. I am simply not bothered by eating the same exact things on Day 1 and 2, and again on Day 3 and 4 but I change it up a little on Days 5, 6 and 7. I also found it is easier to eat the same dinners throughout the subsequent weeks so I have to cook less. I actually bought an upright freezer because I had so many leftovers and I find it is a complete joy not to have to cook some weeks. I also had 2 crock pots going at one time, while I was on a cooking frenzy and that also helped. Someone posted on these forums 9and believe me i read virtually all of the reviews prior to odering) that the caloric intake is pretty low. I didn't put everything on my tracker but I am pretty sure it is low. Eat another salad or a bunch of steamed veggies if you get hungry. I took my array of multivitamins and supplments so I know I am not lacking in any nuttrional value. if you were a skinny minny and could eat whatever you wanted you probably wouldnt be interested in this book anyway.

I didn't struggle too much with this diet, mostly because I spent nearly a year on the quasi Paleo diet; gave up bread, refined sugars and paid a lot of attention to what I was buying/eating. For me the Paleo diet has some great concepts but not all of them I want to live with on a sustained basis. For the most part I wasn't fantasizing about what I couldn't eat and for the most part didn't feel like I was going hungry. Phase 1 and 3 are great, Phase 2 sucks a little and I did get sugar and bread cravings but I also found my weight loss was the greatest during this phase. Plus it is only 2 days so you can gut it out!

Let me re-iterate that I am a total foodie. I love food, I love to eat, I love my adult beverages. I love cheese, aged meats, butter, a good crispy baguette and the occasional fried or junk food. I am also 42 years old and look at a french fry and it goes straight to my hips! I look forward to indulging on a pizza and some wine at the end of my fourth week on this diet! I also know that I am going to start back up on again or at least adopt a variant of it, because it has actually worked for me. My goal is to lose 30 lbs just so you get an idea of where I stand with expectations.

Now for the results. I am nearing the end of week 3 of this diet but actually couldn't wait to post about it because I am actually impressed. It is actually week 5 but on the Saturday of the second week I took a staycation, went out to see a live MMA fight and knew way before I started the diet that I was going to go off of it for those 2 days. At the end of that second week I had lost 8 pounds. Now when I say I went "off" the diet, let me explain: that Saturday I had a 3 course meal of thai food, 2 glasses of wine, 3x 24oz. stadium kegs beers and a plate of shared french fries from the venue of the fight. I continued on through the evening by indugling in a few more beers and then switched to some vodka/lemon drinks washed down with fried potato skins, nachos and topped off with a wobbly street vendor hot dog! Not exactly moderation you might say! I ate regular toast and bacon the next day with my IHop breakfast and probably crammed a couple of other food items that are not diet efficient that following Sunday. Obviously my stomach wasn't very happy with me and I gained back 5 pounds. So the way I look at it, I was only down 3 pounds in 2 weeks. I started over and I have been very,very good (thankfully the next MMA fight is at the end of my fourth week, so pizza and wine, here I come!) I have lost 9 more pounds, for a total of 12 lost in 5 weeks (with the cheat).

In my opinion and many other health practitioners, an average of 2.5 lbs./week weight loss is healthy. To expect to lose 20 lbs. in a month is pretty extreme and besides the diet says you can "lose up to 20 lbs." in a month. You have to be realistic! I am very happy so far. My clothes are fitting better and most days I have decent energy. We also have to take into considerarion that I didn't do a couple of things that are required. I NEVER did any of the workouts, which I really should and Im sure it would help more, but I don't need to explain the reasons why I didn't to anyone. I am also terrible about my water intake. While I forced myself to drink more than I usually do, I certainly didn't meet my required daily intake, which would certainly help with some slight hunger issues and flushing stuff out. The other thing I struggled with was eating within 1/2 hour of waking up. I simply can't do it. I get up at 04:30 every morning and Im just not hungry until around 08:00. So a hint here is to eat your snack for breakfast and then eat your breakfast for your snack - not so much food that early. What I ended up doing was ordering all 3 phase shake mixes from the Haylie Pomory web site. They certainly aren't cheap but they also are not evil tasting and sorted out my eating 1/2 hour from waking up requirement. I also ordered some of the turkey jerkey in bulk from her web site, since it is very expensive here in Hawaii and I spent a lot of time making a few batches in my own dehydrator. This has worked out well for me. I love the breakfast I get to eat on Phase 3 (egg, tomato and avocado on sprouted bread) so I probably could do without the Phase 3 shake, havent been drinking it much. Next time I will just buy Phase 1 and 2.

Like any healthy way of eating there is some effort required on your behalf as well as some diligence. Like I also said, it takes a bit to work out your eating habits and how you are going to arrange to eat and when (I get called into multiple meetings and don't always get to eat on schedule either). Don't expect miracles either because nothing is going to give you that. If you cheat on your eating, the only person you are cheating is yourself. Speaking of cheating, I sure am looking forward to that pizza and wine next week (and I am sure my stomach will pay as well) but I also plan to start back upon the diet for another go until I get down to my desired weight and then I will try and be reasonable about what I eat. It took my 9 months to lose the 40 lbs. last time with just calorie counting and I was a slave to my food. Comparatively, I am making great progres with this diet and I am extremely satisfied. it is going to be different for everyone - just remember, if you lose about 2 pounds a week you are doing really good actually. Be realistic!

I hope this helps with anyone considering the diet - I am happy with it and the results. I even bought the book and cookbook for my Mom who needs to lose a few pounds. I am looking forward to her starting it with the opefully the same results that I have gotten!

137 of 147 people found the following review helpful.
"INSPIRING, HELPFUL TIPS, COLORFUL PHOTOS, AND MORE!"
By Author/Reviewer Geri Ahearn
Haylie Pomroy delivers an inspiring book on how to heal your metabolism with 28 days of delicious food, how to repair your metabolism and your entire relationship with food, and portrays learning to love food again. The author reflects on relearning to love, taste, and smell food. In addition, she provides information on food texture, and all the ways that food nourishes your body and soul.

Haylie Pomroy discusses a diet that requires you to eat 5 times a day, or more, by using food to fuel your weight loss. Her website is included as she defines the fast metabolism diet. She shows us how to use the food to heal your body and discusses the liver, adrenals, thyroid, and more. Included in this book are The Rules; The DO'S; The DONT'S; and information on how to become a thinner and healthier you.

There is a guide to portion sizes, measurement charts and the recipes are designed to build muscle, burn fat, and support hair-skin-nails. There is also a pocket guide, information on how to eat and exercise, and how to unleash the burn. The recipes include Breakfast, Lunch, Dinner, and Desserts. The number of servings are provided, along with colorful and inviting photos. Some of the recipes are: Sweet Potato Pancakes; Sloppy Joe Turkey Wrap; Burgers; Soups; Salads; Snacks; and more. We made the Chicken Sausage Bowl, which was delicious. There are also recipes for Smoothies; and Dips And Dressings. This is a very cool book on how to live a healthy life. Highly recommended!

290 of 322 people found the following review helpful.
Few recipes I'd use
By Jane Holiday
I've been having success on the Fast Metabolism Diet and was very much looking forward to a bank of recipes to make figuring out what to eat easier and mire interesting, especially during phase two.
I was so excited when it arrived. I set down with my post it's an pen already to mark the recipes I wanted to try. I don't think I found more than two or three each section. Quite a number of them I've seen before and other books or articles.
And while I was also looking forward to some snack ideas, these are not what I would call recipes... "Cinnamon dusted Apple." Here's the recipe: "Core and slice the apples and sprinkle with cinnamon just before eating." Really? That's a recipe? And how about "Watermelon with Mint? The recipe? "Top the watermelon cubes with mint and enjoy."
This book was disappointing. I wish I had just taken it out of the library and copied what I needed.

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Jumat, 14 Oktober 2011

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Publishers Weekly called this unique title an "extraordinary treatise on the history and making of perfume" and hails author Mandy Aftel's ability to "bring sheer delight in the bouquet of aromas in the natural world" and her "irreverent sensibility that embraces 'little-acknowledged' aphrodisiacs like the smell of sweat."

Renowned perfumer Mandy Aftel explores the primal nature and fundamental importance of aroma in everyday life, teaching people about the nature of smell and the idea of "olfactory consciousness" in Essence and Alchemy: A Natural History of Perfume. With gorgeous illustrations, the book also serves as a practical guide to making custom scents for a variety of uses, and explains the process of selecting "base notes", "heart notes" and "head notes" to create truly personal aromas and perfumes.

Writer and perfumer Mandy Aftel was a founder and chief perfumer of all-natural perfume company Grandiflorum, and went on to create Aftelier, a company that concentrates exclusively on creating custom perfumes for men and women. As an authority on natural essences and custom perfumes, she has participated in panels for the perfume industry, and demonstrated and taught the art of natural perfumery across the nation. Her work has been featured in publications including In Style, Vogue, W Magazine, Self, O (Oprah) Magazine, Allure, Health and Elle.

"Smelling her extraordinary collection of oils took me to beautiful places I have never been before. The fragrance that Mandy Aftel blended exclusively for me is full of citrus and herbal fragrances that complement my culinary life." --Alice Waters, Executive Chef and Owner celebrated restaurant Chez Panisse

"Reading Mandy Aftel on perfume is like listening to Mozart on original instruments-it's a revelation of tone and technique. She captures the sensuous pleasure of working with fragrance oils and the intellectual delight of composing in scent. Her book combines a perfumer's sensibility with the authority of a historian and the passion of an enthusiast." --Avery Gilbert, President of the Sense of Smell Institute

Sales Rank: #163157 in Books
Brand: Brand: Gibbs Smith
Published on: 2004-10-06
Original language: English
Number of items: 1
Dimensions: 8.00" h x .58" w x 5.00" l, .69 pounds
Binding: Paperback
256 pages

Features

Used Book in Good Condition

From Publishers Weekly
To this most extraordinary treatise on the history and making of perfume, Aftel, a writer and aroma designer, brings sheer delight in the bouquet of aromas in the natural world, as well as a "love for arcana" and an irreverent sensibility that embraces "little-acknowledged" aphrodisiacs like the smell of sweat. Smell is one of the most primal senses: even newborns orient first toward the smell of their mothers' milk. And world history is full of the manipulation of smell, she reveals, starting with the palace perfumers of ancient Egypt; the Israelite women who concocted essences for temple sacrifices; the Romans, who anointed nearly everything; the alchemists, who searched for the Divine Essence; all the way up to modern pheromone researchers who hope, finally, "to snare the sex drive." Aftel traces this history with witty anecdotes (Ben Franklin's plea for a drug to make sweet-smelling farts, Petrus Castellus's advice to rub civet directly on the penis) and well-chosen alchemical and botanical illustrations. After this seductive introduction, she shifts into the how-to mode, discussing the actual making of a scent, a process of selecting certain "base notes," adding "heart notes" and finally the "top chords." Her emphasis is on experimenting, and developing an "olfactory consciousness." Since organically based perfumes interact with the wearer, they must be designed for a particular user, not vice versa, as with commercial, synthetically based products. Aftel provides some sample formulas and concludes with a roundup of romantic, bathing and spiritual uses of perfumes. Agent, Peter Matson.

Review

This is by Mandy Aftel, who is an all-natural perfumer in Berkeley. She comes out of the same movement for the best natural ingredients that created Chez Panisse [restaurant], also in Berkeley, which started the foodie revolution. This is a wonderful, swoony, sensual book. She gives you the history of perfume through the ages, from the ancient Egyptians and Assyrians. She talks about how people have moved away from the idea of perfume as a ritualistic, meditative, aesthetic creation. The mass marketing of perfume, which includes a lot of synthetics and chemicals, has taken away a lot from the original idea of what perfume was and should be.

Aftel started her own atelier to make perfumes. She uses natural ingredients, so no synthetics, no chemicals, no fixatives. The downside is that all-natural perfumes don’t last that long, maybe two hours maximum. But she has striven to show that you can make elegant, complex, interesting, beautiful perfumes using all natural ingredients. She holds workshops where you can make your own perfume. The book is really a primer to go back to the roots and the ancient ideas of what perfume is all about. She talks about the meditative nature of certain essences, and notes their healing properties and the transcendental element of perfumery. It’s also gorgeously written.

People have read this book and developed their own interest in making perfume. It’s a seminal, inspirational book that many people cite. Earlier I mentioned the Swiss perfumer Andy Tauer. He trained as a chemist. He told me he read Mandy’s book, and after that he decided he wanted to make perfume. He started experimenting in a home laboratory, just mixing ingredients, and his first perfume was called “L’Air du Desert Marocain”. It was a huge hit. Luca Turin gave it five stars and called it a masterpiece. Tauer is now a highly recognised niche perfumer. He’s not a completely natural perfumer, but he uses up to 50% natural ingredients which is huge these days. There are many perfumes that use just a few percentage points of real ingredients and the rest is synthetic. That’s not to say you can’t make perfumes using all or mainly synthetics. There are some wonderful perfumers out there with very modern takes on perfumery – such as Comme des Garcons – and they have no problem using synthetics.

This book has inspired a generation of perfumers, and it brought people back to the original idea of what perfume was supposed to be. Mandy Aftel is a very spiritual person, who is able to meld the spiritual and ritualistic elements of perfumery with the pure, hedonistic, sensual beauty of it.

(Denise Hamilton The Browser 2011-10-04)

From the Inside Flap
Introduction Chapter 1 The Spirit of the Alchemist: A Natural History of Perfume Chapter 2 Prima Materia: Perfume Basics Chapter 3 The Calculus of Fixation: Base Notes Chapter 4 Aromatic Stanzas: Heart Notes Chapter 5 The Sublime and the Volatile: Head Notes Chapter 6 An Octave of Odors: The Art of Composition Chapter 7 Flacon de Seduction: Perfume and the Boudoir Chapter 8 Perfumed Waters: The Reverie of the Bath Chapter 9 Aromatics of the Gods: Perfume and the Soul Supplies for the Beginning Perfumer Notes Bibliography Acknowledgments Index

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7 of 7 people found the following review helpful.
Inspired me to get to know my essential oils at the deepest level
By Anne NC
I'm a practicing aromatherapist for 20 years who is self-taught for the most part. I've been wanting to make some vibrational sprays for my clients & customers, but didn't really know how to BLEND essential oils to get the outcome I wanted. It was basically hit or miss. This book gives a vast amount of practical information about how perfumery works: top, middle and base notes; categories of essences such as floral, fruity, woody, animal, earthy, resinous, balsamic, green, edible for Base notes; the 3 stages of the scent over time; essences that always go together well; how to create a blend for an individual, and much more. She gives a list of top, middle and base note essential oils to start with and what to add to your collection as you go along. Pages 60-64 explain exactly how to get to know each of your essences at the deepest level so that you can begin to see what blending the oils will result in. Then later in the book, she speaks in detail of the steps to creating a blend as well as giving recipes for blends such as how to make a top, middle and base chord blend, sensual blends, blends for meditation & bath, etc. Lots of information, recommended books, and resources for supplies. Very practical and the historical narratives are very interesting.

6 of 7 people found the following review helpful.
Has good information for beginners but can be a difficult read
By Justin Beasley
It is worth purchasing and reading for the beginning natural, artistry perfumer or kitchen witch but probably not going to be an easy read for empirically minded chemistry types.

This is a book by Mandy Aftel, the artist and professional perfumer. It is about her personal "alchemy" as it relates to the art of perfumery as she sees it. This is not an alchemy or science based perfumery text. It's one artisans personal and practical philosophy on the artistry of perfume making with some perfume history and practical information to be gleaned by the eager or tolerant and patient reader.

Despite the authors extensive use of hyperbole and lack of clear organization of some of the material there is a lot to be gleaned from this book for beginners who aren't ready to dive head first into expensive or hard to find archaic perfumery texts or chemistry tomes. There are some tables of useful information that clearly outline which oil combinations are historically harmonious or that she finds harmonious and offers some simple formulas, harmonies and accords for the beginning perfumer to start with - although you will need at least $200-$300 worth of materials which you might already mostly have.

This book is about perfumery and how to blend perfumes from traditional "natural" materials (essential oils, absolutes, concretes, natural fixatives and animal products predominantly) for beginning perfumers. It seems like most of the material in this book is aggregated from other historical sources but then again I don't think one can write about how to make perfumes without going into the historical blending of perfumery; it seems like every book I've read so far on the subject does the same thing including the more science based books.

If you are wanting to learn more about the science of perfumery from a modern or more empirical perspective filled with technical information then this is definitely NOT the right book for you. If you are wanting an "inspirational", emotive filled how-to from the perspective of a professional artisan in order to get your feet wet then you will be able to glean useful information, it all depends on your leanings and/or tenacity - I didn't find it that inspiring personally. As an artist I got a lot out of it on a materials based and intuitive process kind of way. As an empirical leaning, science based beginning perfumer I was frustrated by the meanderings, hyperbole & lack of organization. The author comes from her personal experience and philosophy as a professional perfumer and relates her experience in a way that makes it sound like her religion. She writes some philosophically based opinions into the text as though they are fact so be aware of guru-ism. It is clear that the writer feels a strong connection with perfumery's historical alchemical, guild based and apothecary roots and her insight comes from her practical knowledge and experience as both a professional and artist. Some might find her writing style inspirational due to her frequent use of metaphor and grandiosity. Despite what I found to be mostly fluff I think the author does a pretty good job of bringing the material down to a human level and makes perfumery approachable enough to start blending for most people.

In case you can't tell I'm not fond of her writing style and am of the opinion that her writing style (or lack thereof) tends to cloud some of the value this book offers in the way of practical information. I'm sure she is a wonderful perfumer but a writer she is not. The alchemical aspect is not readily apparent besides the authors use of some "alchemical" terminology, exaggerations and hyping up the mysterious aspects of historical processes of perfumery, life and biology for effect. My wife reads archaic alchemy texts and couldn't get half way through this book. It seems that the alchemical reference is more for effect and marketing chaff in the same way jazz bands like to over use it. I'm sure she is well meaning and I'm sure she knows quite a bit about the history and contemplative process of alchemy, especially as it applies to her craft but it doesn't really come across in a way that is specifically related to alchemy in general for you practical or laboratory alchemy types. Instead it comes across as another marketing piece for the Aftel franchise way of doing things.

1 of 1 people found the following review helpful.
Divine Resource
By Stacy Downs
This is such an amazing book. If you have interest in aromatherapy & creating beautiful scents then this is the book. Mandy is a great writer. This book has it all: history, objective information and interesting facts on the topic. I found it very helpful. The recipes she gives are wonderful. The scents that she creates are divine.

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Kamis, 13 Oktober 2011

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Daric LaRone ist ein Imperialer Sturmtruppler und damit ein fanatischer Kämpfer des Imperators – oder etwa nicht? Als der Todesstern den Planeten Alderaan zerstört, wird Darics Glaube an das Imperium so sehr erschüttert, dass er desertiert. Doch wie lange kann er in Freiheit bleiben, wenn ihm Mara Jade, die neu ernannte »Hand des Imperators«, auf der Spur ist?

Sales Rank: #3220658 in eBooks
Published on: 2012-02-09
Released on: 2012-02-09
Format: Kindle eBook

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‘Making’ is the next generation of creating. It’s the union of traditional techniques, from print-making and jewellery-making to knitting, with cutting-edge technology, often yielding astonishing results, such as laser-cut jewellery and 3D-printed porcelain. ‘Maker Spaces’ takes an in-depth look inside 13 beautiful homes, studios and workspaces of the pioneering creative minds of some of the best-known makers, from a colour-filled, uplifting studio space in super-trendy East London to the retro reverie of a stunning San Francisco apartment. Their clever styling ideas and imaginative, ingenious creative spaces will delight and inspire in equal measure. ‘Maker Spaces’ also includes examples of the incredible things that their owners create, as well as advice on how to turn your ideas into beautiful products. This innovative, engaging book will give you the ideas and impetus to create inspirational and achievable interiors, fresh from some of the most exciting and dynamic designers in the world right now.

Sales Rank: #788182 in Books
Brand: Quinton, Emily/ Cathcart, Helen (PHT)
Published on: 2015-04-09
Released on: 2015-04-09
Original language: English
Number of items: 1
Dimensions: 9.50" h x .90" w x 7.50" l, 1.65 pounds
Binding: Hardcover
176 pages

About the Author
Emily Quinton is a professional photographer, blogger and maker. She photographs and writes about craft, interiors, and the lifestyle of being a maker; her crafting projects regularly feature in magazines and on high-profile blogs. Emily has amassed a significant online following and she regularly receives over 1,000 ‘likes’ for her posts on Instagram. This is Emily’s first book for RPS.

Most helpful customer reviews

2 of 2 people found the following review helpful.
Beautiful book about inspiring interiors
By Mustardseed
What a beautiful book. It's a lovely and interesting concept - after all, who doesn't like a little peek into other people's lives - but also an inspiring one. It's fascinating to see the way that different creative types work, and the spaces that allow them to produce their best work.

Emily Quinton has an easy, engaging and accessible writing style which makes this a book that you can either dip in and out of or sit and read from cover to cover without losing interest. Her text is beautifully accompanied by Helen Cathcart's photos.

I'm going to be giving this book as a gift to many friends!

0 of 0 people found the following review helpful.
Five Stars
By Trillian Locke
Love the book. It will be close at hand with my other crafty and crafty places books.

See all 2 customer reviews...

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Senin, 03 Oktober 2011

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The complete extant correspondence between a key fin-de-siecle intellectual and one of the most revered poets of the twentieth century.

He would become one of the most important poets of the twentieth century; she was the über-muse of Europe's turn-of-the-century thinkers and artists. In this never-before-translated collection of letters spanning almost thirty years, the poet Rainer Maria Rilke and Lou Andreas-Salomé, a writer and intellectual fourteen years his senior, pen a relationship that moves from that of lovers to that of mentor and protégé, to that of deepest personal and literary allies. From the time of their first meeting and consequent affair to Rilke's death in 1926, Rilke and Salomé reeled through extremes of love, pain, annoyance, desire, and need―yet guided each other in one of the most fruitful artistic exchanges in twentieth-century literature. Despite illness, distance, and emotional and psychological pain, they managed to cultivate, through strikingly honest prose, an enduring and indispensable friendship, a decades-long heartfelt dialogue that encompassed love, art, and the imagination.

Sales Rank: #1322825 in Books
Published on: 2006-06-17
Original language: English
Number of items: 1
Dimensions: 9.50" h x 1.50" w x 6.50" l, 1.77 pounds
Binding: Hardcover
424 pages

From Publishers Weekly
With more than twenty-five years of correspondence between "two old scribblers," world-renowned writer Rainer Maria Rilke and his sounding-board, one-time lover, friend and mentor Lou Andreas-Salome, Snow and Winkler have gathered an intimate portrait of an important literary relationship. Unfortunately, a falling-out in 1901 led Andreas-Salome to demand Rilke burn all the letters she had sent to him, which he obliged, making it difficult, in the beginning, to understand the nuance of their romance. As a poet courting an older, married woman, Rilke's early letters are fervid and eager, full of overblown romantic revelations: "all the roses in the world bloom for you and by means of you ... and only through an act of royal condescension do you maintain the pretense that they aren't really yours and allow Spring to keep them." Later, when Andreas-Salome's voice chimes in, the pair settle into a more introspective exchange, one frequently troubled by the insecure poet's vascillation between elation and despondency. Translated into elegant but stiff prose by Snow and Winkler, professors at Rice University who translated Rilke's Diaries of a Young Poet, this work is lustrous and illuminating, a perfect companion for fans of Rilke's poetry and the literary world of the early 20th century. 16 pages of illustrations.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

From The New Yorker
When Rilke first met Salomé in 1897, he was twenty-one, an aspiring poet, and she was a married woman of thirty-six who had published a multitude of books and essays on philosophical and literary subjects.Their correspondence was initially one-sided—Rilke, besotted, sent a torrent of mail, while Salomé wished she could make him "go completely away" - but the two developed a passionate partnership as friends, lovers, confidants, and counsellors. This collection of some two hundred letters, written over nearly three decades, enriches our picture of Rilke and Salomé with curious details: Rilke makes arrangements for Salomé's beloved dog, in advance of a visit; Salomé, practicing in mid-life as a psychoanalyst, claims success treating patients with Rilke's poems: "They heard your tone as that of Life."
Copyright © 2006 The New Yorker - click here to subscribe.

From Booklist
This is an invaluable collection uniting translations of the entire existing correspondence between the remarkable German poet Rainer Maria Rilke and his psychoanalyst-muse Lou Andreas-Salome. The letters confirm such details as Rilke's name change from Rene to Rainer at Lou's urging, and Lou's involvement with the distinguished turn-of-the-century thinkers Freud and Nietzsche. More importantly, the book offers a fascinating glimpse into a profound 29-year friendship that arced from infatuation to sexual intimacy, frustration to separation, enlightenment to respect. The letters reveal in both tender and insightful prose Rilke's creative and mental insecurities, along with his enormous poetic talent and innovative thinking. To call Andreas-Salome a muse would be to miss her uncanny grasp of Rilke's art, mind, and soul. She often brilliantly verbalized what he was about better than he, anticipating growth and outcomes he seemed unable to envision. Although beginning as mentor and idealized mother figure, Lou developed into a confidant and near-priestly advisor, able to not only appreciate but also tenderly nurture Rilke's creative genius. Janet St. John
Copyright © American Library Association. All rights reserved

Most helpful customer reviews

14 of 15 people found the following review helpful.
Beauty and the Bitumen
By D. Laurie
There is no reviewing correspondence. There is present either only the (inevitably) voyueristic pleasure of gazing into dead mens dreams, or nothing at all, at which point we set the book down, and carry on composing our own secrets.
But the idea of positing a critical eye on one's letters (unless they are means exclusive of a recepient, as with Seneca) seems to me to be entirely ridiculous.
I can only say that I was happy to the point of giddiness to discover the recently published letters between Rilke and Andreas-Salome.
I devoured the book whole, and found myself inspired by Rilke's early uncertanties, and the almost frighteningly composed replies of his one time lover, now become mentor. It offered a glimpse into the world of this beautiful poet, who previously, seemed to have sprung fully formed into the author of the Duino Elegies, as though he were always the master we have come to admire.
And here, beset by dread, here overcome by an almost childish enthusiasm, we find him not stripped of his title rather enriched by his likeness to ourselves. And it's as though we always sensed beneath the richness of his language a kinship we could never adaquetely define, here at last the inexplicable is made manifest.
I do not speak to Andreas-Salome, she does not move me, but she was a freind of Rilke's and therefore deserves at least our respect.
If you are curious about the genesis and flowering of a poet, you will find no better testament than this collection, and much like the Memoirs of Pablo Neruda, you will find in the simplest relation, a poetry unto itself.

4 of 4 people found the following review helpful.
gorgeous
By TalkingWoman
Rilke lends the same exquisite clarity and rapture to romantic love as he does to his brilliantly tender hearted observations of the spirit.

3 of 3 people found the following review helpful.
Simply amazing.
By Book Lover
Being that this was one of my impulse purchases, I was surprised when I found myself still awake at 4am pouring over the pages, unable to put it down. Rilke invites the reader (Lou Salome) into his innermost thoughts and psyche in such a visceral and eloquent way. You begin to often see yourself in his words and it sends your mind racing. This alone would be enough. But having it countered by Lou's (often paradigm-shifting) deep understanding and almost clinical input - it makes for one of the most intellectual and enlightened dialogues of the 20th century.

This book can feed your soul, if you let it.

See all 5 customer reviews...

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