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What can you make for dinner?

Modernist Cuisine is an interdisciplinary team in Bellevue, Washington, founded and led by Nathan Myhrvold. The group includes scientists, research and development chefs, and a full editorial team all dedicated to advancing the state of culinary art through the creative application of scientific knowledge and experimental techniques.

Change the way you think about food: Modernist Cuisine at Home opens up a new world of culinary possibility and innovation for passionate and curious home cooks. In this vibrantly illustrated 456-page volume you'll learn how to stock a modern kitchen, to master Modernist techniques, and to make hundreds of stunning new recipes, including pressure-cooked caramelized carrot soup, silky smooth mac and cheese, and sous vide, braised short ribs. You'll also learn about the science behind your favorite dishes, what's really happening when you roast a chicken, and why pressure cookers are perfect for making soup.

• Sales Rank: #18820 in Books
• Brand: Brand: The Cooking Lab
• Published on: 2012-10-08
• Released on: 2012-10-08
• Format: Large Print
• Original language: English
• Number of items: 1
• Dimensions: 13.70" h x 2.60" w x 11.10" l, 10.35 pounds
• Binding: Hardcover
• 456 pages

Features

• Used Book in Good Condition

Review
Modernist Cuisine at Home is destined to change the way we cook—and the way we use recipes. For all of us who cook regularly, this book opens up a whole new world of possibilities. It is full of insights that encourage us to try something new, and that teach us something on every single page. --Martha Stewart

Modernist Cuisine at Home offers useful techniques and solutions that expand our abilities, and it provides us with a practiced and thorough understanding of why things happen the way they do. Most importantly, it ignites a curiosity within and compels us to ask ourselves not "What should we make for dinner?"; but rather, "What can we make for dinner?" --Thomas Keller

...Nathan Myhrvold and his team, responsible last year for the food-publishing triumph of the decade, the six-volume Modernist Cuisine, have now scaled down and domesticated many of the advanced techniques... Of these, sous vide cooking is the most likely to find a place in the home kitchen, as it has in mine, and Modernist Cuisine at Home treats the subject in glorious detail. --Jeffrey Steingarten, Vogue

About the Author

Nathan Myhrvold, founder of The Cooking Lab, coauthor of Modernist Cuisine: The Art and Science of Cooking and Modernist Cuisine at Home, and author of The Photography of Modernist Cuisine, has had a passion for science, cooking, and photography since he was a boy. By the age of 13, Nathan had already cooked the family Thanksgiving feast and transformed the household bathroom into a darkroom.

Myhrvold holds a doctorate in theoretical and mathematical physics as well as a master's degree in economics from Princeton University. He holds additional master's degrees in geophysics and space physics and a bachelor's degree in mathematics from the University of California, Los Angeles. At Cambridge University, Myhrvold did postdoctoral work with Stephen Hawking in cosmology, quantum field theory in curved space-time, and quantum theories of gravitation, all before starting a software company that would be acquired by Microsoft.

As his career developed, he still found time to explore the culinary world and photography. While working directly for Bill Gates as the chief technology officer at Microsoft, Nathan was part of the team that won the Memphis World Championship Barbecue contest; he worked as a stagier at Chef Thierry Rautureau's restaurant Rover's, in Seattle; he then took a leave of absence to earn his culinary diploma from École de Cuisine La Varenne, in France.

Nathan retired from Microsoft in 1999 to found Intellectual Ventures and pursue several lifelong interests in photography, cooking, and food science. During this time, some of his photographs were published in America 24/7 (DK Publishing, Inc., 2003) and Washington 24/7 (DK Publishing, Inc., 2004). Unable to find practical information about sous vide cooking, he decided to write the book he felt was missing; one that provided a scientific explanation of the cooking process, the history of cooking, and the techniques, equipment, and recipes involved in Modernist cooking. Inspired by this void in cooking literature, he decided to share the science of cooking and wonders of Modernist cuisine with others, hoping to pass on his own curiosity and passion for the movement.

In the process of creating his first book, Nathan founded The Cooking Lab, hired an interdisciplinary team that included scientists, research chefs, and writers, and published the much-acclaimed six-volume, 2,438-page Modernist Cuisine: The Art and Science of Cooking, in 2011. That set was followed by Modernist Cuisine at Home, in 2012, which applies the insights of the original book in a format designed for home cooks. In 2013, he wrote The Photography of Modernist Cuisine, and The Cooking Lab partnered with Inkling to publish the Modernist Cuisine at Home app.

Maxime Bilet received a BA in creative writing, literature, and visual arts from Skidmore College. Bilet then graduated with highest honors from the Institute of Culinary Education in New York. He completed a stage at Jack's Luxury Oyster Bar and was quickly hired to the head chef position there by Jack Lamb. Moving to London, he accepted a stage with Heston Blumenthal's development team at The Fat Duck. Just prior to joining the culinary team as head chef for recipe research and development at The Cooking Lab, Bilet trained as sous chef to open the London branch of Auberge de L'Ile. In 2011, Bilet was named to Forbes Magazine's 30 Under 30 list in the category of Food and Wine.

Most helpful customer reviews

780 of 793 people found the following review helpful.
The Holy Grail of the Foodie-at-Home-Chef
By Seth A. Ratner
For those of you that don't want to read the silly-long review I wrote, scroll down to "BOTTOM LINE" for the important stuff.

I'll start with a disclaimer: Do not buy this book until you are familiar with the original "Modernist Cuisine." By that I do not mean you need to own that set first (quite the opposite, this is the stepping stone to the full set), but you should understand that it encompasses a style of cooking that can be crudely summarized as "cooking for scientists" or "how to make dinner in a laboratory." Once you know what you're getting into, decide if it's worth around $140 of your hard-earned cash.

Now, on to the good stuff. For those of you who salivated for a year, wishing you could justify buying "Modernist Cuisine" but knowing you wouldn't be able to use it to it's full potential (like me), your prayers have been answered! "Modernist Cuisine" made headlines (in the Food and Travel section) for:
1. Deconstructing the science of cooking rather than just listing recipes
2. Focusing on modern methods of preparing foods using tools such as combi ovens, sous vide setups, emulsifiers, etc
3. Including some rather stunning photography of the equipment and ingredients within

I am happy to say that all three are present in the "at Home" version. First, "Modernist Cuisine at Home" (MCAH hereafter) introduces a consolidated set of kitchen tools and gadgets that the home chef can reasonably afford. Don't have the funds for the laboratory-grade centrifuge featured in "Modernist Cuisine?" No problem. Not only does MCAH omit the prohibitively expensive tools from its recipes, but many of them are the same recipes found in the original, redone for the home cook. MCAH even goes as far as offering several options at varying price ranges for the equipment used within.

The same goes for the ingredients. MCAH mostly does away with the laundry list of exotic spices and chemicals featured in many "modernist" cookbooks and instead relies on ingredients you can find either at the local grocery store, or in reasonable quantities online. For the ingredients you are probably less familiar with (malic acid? agar agar?) there is a two-page spread detailing what each does, where it comes from, and what it costs. In many cases, the recipes will list alternatives if you choose not to add their recommendations to your shopping list.

Much like Modernist Cuisine, MCAH explains some of the science behind the various cooking techniques, but at a beginner's level. Each recipe includes a blurb about what's going on inside the pot (so to speak), and almost all of them include multiple variations at the end, allowing for a wide variety of options. This is especially useful for people new to the idea of sous vide cooking, as MCAH does a great job explaining exactly how it works, and how to make it work for you.

How has it taken me this long to get to the photography? Stunning, just as in "Modernist Cuisine". I don't know how they did it, but every picture is suitable for framing. Equipment has been dissected to yield amazing looking cross-sections used in explaining how the various tools function. And get this: included in the back are four prints from MCAH you can frame. I had no idea until they fell out while I was reading, but they are every bit as beautiful as the photos inside, and I dare say will look better on the walls of a kitchen than the usual crap paintings of grapes or farms or cows that people seem obligated to put up these days.

If it seem like I'm gushing, it's because I am. Any home cook who has jumped into sous vide cooking has probably experienced the frustration I have with cookbooks dedicated to the style. You have Douglas Baldwin's "Sous Vide for the Home Chef," which, while great for it's temperature charts (and the fact it came out before anything else was available) is too simple for anyone looking to expand their horizons into restaurant-quality preparations (French Laundry, anyone?). And on the other end of the spectrum is Thomas Keller's "Under Pressure," which, while exquisite in creativity and detail, is geared completely towards the restaurant chef (which he warns in the forward), both in scale and complexity. Even the original "Modernist Cuisine", while featuring more accessible recipes than "Under Pressure", still excluded the home cook from about half of it's contents due to equipment or ingredient limitations. MCAH is the first book that features sous vide in a way that the home cook can learn and excel at, while also creating dishes that will blow the guests away. Seriously, the stuff you can make from this book looks like it belongs on the set of Iron Chef.

BOTTOM LINE:

This is a "modern" (or Modernist) cookbook, so the recipes inside are going to be closer to what you'd find in a restaurant that uses an obscure adjective for it's title rather than what you'd see in your grandmother's kitchen. If the idea of cooking a beautiful cut of salmon in a Ziploc bag seems blasphemous, or using a digital scale instead of an elephant-shaped measuring cup is akin to high treason, you may not be ready to make the jump. But if you want to learn how modern cooking styles can produce amazing taste and presentation in your kitchen (while removing much of the uncertainty and variation that traditional high-heat methods entail), this is the book for you.

PROS:

- Currently the best book available for home sous vide setups
- Delicious recipes using accessible ingredients for breakfast, lunch, dinner, and dessert. Meat, Poultry, Fish and Veggies. Even has a few vegan options inside.
- Teaches the "why" of cooking, not just the "how"
- Stunning photography, and great step-by-step images for most of the recipes
- Comes with a separate water-resistant "kitchen manual" with every recipe inside so you can keep the gorgeous main-book away from the messiness of the kitchen.
- Comes with 4 prints you can frame in your home. Or not.
- Even though the recipes are designed using ingredient weights, approximate volume measurements are included
- Well constructed. You could easily beat an intruder to death with this book if you caught him stealing your sous vide setup
- Even has the bookmark ribbon you see in bibles, which fits, since this has become my new kitchen bible.

CONS:

- Though it says "at Home" in the title, your average kitchen will most likely lack some of the basic tools used in many of the recipes. At a minimum, you will need a digital scale, Sous Vide setup, a pressure cooker, and a whipped cream siphon. MCAH will help you in your quest to acquire those tools, but you should commit to expanding your kitchen arsenal if you plan to use this book to it's full potential.
- There are no calorie counts on these recipes, and in some cases if there were, it would take scientific notation to fit on the page. This is not a diet book, this is a book dedicated purely to creating the most delicious food possible at home. When you get to the page about deep-frying a hamburger, you'll understand what I mean.
- $140 (or whatever they charge now) isn't chump change, and for most people the new equipment will add to the cost.
- The sandwich on the cover does not actually levitate when you make it at home.
- Does not mow the lawn while you aren't using it.

Feel free to ask any questions in the comments. I am in no way affiliated with the producers of this book, though I would consider trading my first-born for a chance to work in their kitchen. Your Mileage May Vary.

EDIT - 6 Oct 2015: Three years later and I still love this book. I not own the full-fledged Modernist Cuisine: The Art and Science of Cooking, but I'm always going back to this one. Take the leap!

181 of 187 people found the following review helpful.
The Joy of Cooking has found its successor!
By Anonymous
First: A disclaimer. I have no connection with the authors of this book or the publishers. As a matter of full disclosure, I have been a cook for over thirty years, and I majored in Biology, so scientific terms don't scare me. My motto is: if someone else can do it, so can I.

Now for the review: The problem with most cookbooks is they do not provide the cook with a reasonable starting point from which to make excellent cuisine. I remember the days when I used to struggle to try to make recipes from Larousse Gastronomique and Joy of Cooking that were spectacular, but that end always seemed to elude me. I never felt as though I prepared a meal- ANY meal which rivaled or surpassed that of my favorite restaurants. Those cooks in the high end restaurants knew things that I didn't know, and used equipment I had never seen, let alone used. Well, that is no longer the case. I picked up the original tome (Modernist Cuisine) and extracted from it the recipes I could do in my kitchen at home, and at once realized that there was a whole world of phenomenal food out there, waiting to be tasted.

I cooked chicken breast sous vide (using a Rube Goldberg contraption I have since replaced with the SousVide Supreme) and the breasts were done perfectly, with all the delicate tastes intact. Wild duck breasts that had been lying in the back of my freezer because I knew they would taste like cardboard? They were the best poultry I had ever tasted. With those two successes under my belt, it was on to fish! I live in Florida, and so am fussy about my fish. My first foray was into cobia, and that dish, on that day, was the best fish I have ever tried, let alone made. And so on. Best green beans. Best carrots. Best risotto. Best salmon. You get the idea...

After getting sous vide under my belt, then I started playing with other techniques. Spherification is a blast, and I modified a technique from Thomas Keller's Under Pressure to make watermelon and mango 'egg yolk' "Steak Tartare", which was a huge hit with my guests. I just had the best carrot soup of my life, with the recipe taken from MCAH, which uses caramelization techniques well known to pros, but heretofore unknown to me (it involves a pressure cooker). Making classic sauces takes an hour or so, instead of many, many hours.

This is not a book for everyone, because not everyone really, really likes food. Or likes being able to create things in their own kitchen that far surpass their local restaurants. If food is just fuel, forget about MCAH. If, on the other hand, you have a part of your mind that remembers special meals, remembers certain dishes of their past with pleasure, and likes to savor their food, rather than gulping it down so you can watch the 7:00 Seinfeld reruns, this is the book for you. It is the first book that goes beyond- far beyond- what Erma Rombauer started all those years ago with The Joy of Cooking. The new millenium put self publishing in our hands (faceBook) and video distributing (YouTube) and reporting (Twitter), and now, in this age of paradigm shifts, we have world-class cuisine in our own homes. It's crazy, but it's cool.

91 of 100 people found the following review helpful.
THE book for the home cook seeking to get the most out of equipment and ingredients.
By Njål Andersen
Modernist Cusine at home is a fantastic book demonstrating how to use the science in a home environment. It is a practical guide to "how to get it done"; whereas the original Modernist Cuisine goes in details on why and takes no short cuts and makes no compromises. In short, it is the volume which pulls the first set together for those without an extensive professional kitchen and unlimited access to ingredients and equipment.

The focus of the book is on techniques and use of equipment which are new or recently had a renaissance. Favorite equipment includes pressure cooker, water bath / CVAP oven and vacuum sealer. As many do not have a water bath and vacuum sealer, makeshift alternative solutions are given. Common to the equipment is that their best use can often be explained by science, thus taking the guesswork out of the equation.

The sections focus on common dishes, such as pizza, burgers, steaks, roast chicken, salmon, vegetables and pies. Many of the recipes offer alternative variations, encouraging the cook to use the fundamental technique while creating their own dishes. By using the on common dishes, it becomes more clear how the techniques can then be applied to many other tried, tested and true recipes.

The book is not meant as an entry level cook book for someone who needs to learn some tricks to keep themselves fed. It is geared towards those who want to learn how to make the most out of available tools and characteristics of various foods, and raise the flavor to a new level. Although in no way necessary, it is my belief this book will inspire more to buy the first set, so as to gain a deeper understanding.

The book keeps the extremely high standard for food photography, a pure delight to look at, also making it a great book for the coffee table!

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Lady Mariel has no clue her life is forfeit until the Trull, Behsart, comes to collect her to take her to the Castle Valdamer to be sacrificed to the demons. She has only one ally—Cavan, Lord of Reugal, whose body the lesser demon, Behsart, occupies. Her only weapon is the one Behsart has given her--his lust for her. Each time he succumbs to carnal pleasure, he grows weaker and Cavan grows stronger, but time is not something she has in plenty.

• Sales Rank: #11716978 in Books
• Published on: 2012-11-28
• Original language: English
• Dimensions: 8.00" h x .44" w x 5.25" l,
• Binding: Paperback
• 176 pages

Most helpful customer reviews

2 of 2 people found the following review helpful.
Extreme Dark Fantasy Erotica
By Sonya
At just 20 years old Lady Mariel is practically an old maid. She would have married long ago had her father not squandered their fortune leaving them with barely enough to survive. Her mundane existence comes to an abrupt halt on the day that Behsart comes to collect her. Mariel's father has sold her to be offered as a bride to the seven demons of Daeksould - the dark demons from whom Lord Valdamer draws his power to rule the land. Each of the demons will sample their bride before she is finally delivered to Valdamer to be sacrificed; but if the demons are well pleased, it is possible that Mariel's life may be spared.

The demon named Behsart occupies the body of a man once known as Cavan, Lord of Reugal. Overpowered by the dark demons, the spirit of Cavan barely exists within the confines of his possessed body. Mariel's escort to the seven temples carries out his duties without questions or emotions. She knows that any plea for her release would fall on deaf ears. But as their journey stretches from days to weeks and her body is used in countless sex rituals, something curious starts to happen. Behsart's control weakens as Cavan grows ever stronger. Time is running out and the lusty demons are determined to claim Mariel for their chosen bride, but Mariel refuses to give up hope. Her soul is at stake, and if she can appease the demons long enough to help Cavan oust Behsart from his body, then there is a small chance that she can save them both.

BELLY OF THE BEAST is an erotic fantasy tale that takes the reader to the extreme. Fans of Anne Rice's "Sleeping Beauty" trilogy may enjoy this story as Mariel is taken from home against her will and thrust into a world of relentless sexual mastery and forced pleasure. The absence of outright cruelty may make Acuna's BELLY OF THE BEAST more palatable for some, but readers with a low/medium tolerance for heavy BDSM themed stories are strongly urged to bypass this novella. Though the final chapter feels a bit rushed, this dark tale has a surprisingly upbeat ending; so if you enjoy reading fantasy stories about no holds barred demon sex (and lots of it!), BELLY OF THE BEAST is worth checking out.

Reviewer's Note: This book contains content that some readers may find objectionable: sex with multiple partners, anal intercourse, BDSM, dubious consent, exhibitionism, forced seduction, and same sex scenes.

~*Courtesy of ParaNormal Romance Reviews*~

0 of 0 people found the following review helpful.
demon hard core sex
By linda
taking in that this totally make believe world some hard core sex and no consenting sex. if you can get past that then the general story is not to bad. Although once you have read one of these books by this author the story becomes a bit repeative in the other books similar senerio's and sex scenes

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An unprecedented book on option pricing! For the first time, the basics on modern option pricing are explained ``from scratch'' using only minimal mathematics. Market practitioners and students alike will learn how and why the Black-Scholes equation works, and what other new methods have been developed that build on the success of Black-Shcoles. The Cox-Ross-Rubinstein binomial trees are discussed, as well as two recent theories of option pricing: the Derman-Kani theory on implied volatility trees and Mark Rubinstein's implied binomial trees. Black-Scholes and Beyond will not only help the reader gain a solid understanding of the Balck-Scholes formula, but will also bring the reader up to date by detailing current theoretical developments from Wall Street. Furthermore, the author expands upon existing research and adds his own new approaches to modern option pricing theory. Among the topics covered in Black-Scholes and Beyond: detailed discussions of pricing and hedging options; volatility smiles and how to price options ``in the presence of the smile''; complete explanation on pricing barrier options.

• Sales Rank: #368955 in Books
• Brand: McGraw-Hill
• Published on: 1996-09-01
• Original language: English
• Number of items: 1
• Dimensions: 9.00" h x 1.18" w x 6.30" l, 1.83 pounds
• Binding: Hardcover
• 496 pages

Features

• Great product!

About the Author
McGraw-Hill authors represent the leading experts in their fields and are dedicated to improving the lives, careers, and interests of readers worldwide

Most helpful customer reviews

1 of 1 people found the following review helpful.
A very friendly introduction to the black scholes model. ...
By WX
A very friendly introduction to the black scholes model. There are other books out there (Baxter and Rennie) that serve as introductions, but this one has the lowest barrier of entry.

1 of 2 people found the following review helpful.
To really understand Black-Scholes, read this book
By A. Watkins
It helps to have courses in calculus and statistics, but all you really need to understand the math in this book is a good grounding in trigonometry (exponentials, logarhythms, and binomial series). My goal was to understand N[d], a.k.a. the area under the normal distribution representing volatility. Not only is this explained well, but I learned much more about the market. Great book!

34 of 37 people found the following review helpful.
excellent intuitive exposition of complex subjects
By damask@lucent.com
Neil Chriss' book, "Black-Scholes and Beyond" is the first book that I have found that clearly presents the fundamental thinking behind the Black-Scholes formula and all of the underpinning assumptions. I have looked long and hard for a book that can present to an interested and mathematically-adept reader a clear picture of the origin of the BS-formula. Books like Hull are poorly written and confusing to the uninitiated. Chriss, however, presents a logical case for the derivation of the BS-formula which has left me with an understanding of its ingredients and limitations. To flesh-out the BS limitations, Chriss presents 6 chapters on pricing options on Binomial Trees. Chriss' exposition presents trees as an alternative and powerful tool for the valuation of European, American, and exotic options. Trees are treated as a superset of tools to Black-Scholes and moreover as field of their own. The extensive bibliography has helped me track down journal articles on various related subjects so that I can further study the material.
Chriss presents a wealth of intuitive explanations to pricing options - explanations that help the reader gain a greater understanding of the limitations and problems that the current methods face. Often it is hard to find a text that presents in detail the shortcomings of a method or technique, but as any researcher would know, understanding the current limitations is fundamental to advancing the state-of-the-art. In this respect, Chriss goes way beyond any textbook available today.
The reader will find detailed explanations on how to use the BS formula and how to build binomial trees. Additionally, there is extensive material on how to build implied binomial trees and implied volatility trees. I have taken the time to write code to reproduce the material in the chapters and thus far I have had little difficulty, although the last couple of chapters could use a bit of augmentation. Nonetheless, I've read this book twice.
Chriss has done an outstanding job at presenting the material. I look forward to future revisions of this current book and to additional books that I hope he will write. Chriss has created a new standard in financial texts that I hope others adhere to.

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• Published on: 2013
• Binding: Paperback

Most helpful customer reviews

3 of 3 people found the following review helpful.
The ilustrations are the best part of this recipies book
By A Customer
Allende's book of recipies is not what some readers, like myself, might expect from the author of such good pieces of literature as The House of Spirits and The Infinite Plan (to name just two). Unlike Laura Esquivel, author of Like Water for Chocolate, Allende did not accomplished a work that put together the art of cooking and sensuality and still can be call literature, just a simple book of recipies. It can be said that part of the content of this book consists of some recycle material from previous works by Allende. However, the selection of the ilustrations and the art work is very good (and the edition certainly atractive).

11 of 11 people found the following review helpful.
Recetas para el amor hechas con pasion
By Sandra Aquino (Stesjorive@aol.com)
Hace tiempo escuche a una persona decir: "que dificil es el mantener viva la llama del amor". Isable Allende logra en su libro, no solo revivir el placer por la vida, sino por los detalles que hacen que la vida tenga una verdadera razon de ser. Nada como el disfrutar de los pequenos placeres que la vida misma nos ofrece y que tenemos al alcanze de la mano. La pasion que tanto buscamos fuera de nosotros esta ahi, dentro de cada uno esperando ser rescatada del limbo al que la destinamos por el simple miedo de experimentar y ser sencillamente nosotros.

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Grandiosa Maestra.
By A Customer
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From the creators of The Art of Botanical Painting, here is the essential guide to achieving perfect color in your paintings

The Botanical Palette, published in association with the Society of Botanical Artists, is the first instructional guide to focus entirely on the art of color in botanical painting. Each chapter in the book looks at a specific color, providing expert advice on how to achieve the right color in both painting and colored pencil work. The detailed step-by-step demonstrations reveal exactly how each flower painting is built up, from the initial stages to the finished illustration.

The Botanical Palette also includes special project features in several of the demonstrations. Each project offers a simplified drawing of the finished work that students can trace and use as the basis for their own painting. By using this basic model, they will be able to focus more closely on achieving accurate color portrayal.

In addition to beautiful botanical paintings throughout, a superb gallery of paintings by members of the Society completes the book and provides additional inspiration. Featured artists include: Valerie Baines, Susan Christopher-Coulson, Brigette Daniel, Paul Fennell, Susan Hillier, Jennifer Jenkins, Barbara McGirr, Vicky Mappin, Susan Martin, Kay Rees-Davies, Margaret Stevens, Ann Swan, Sandra Wall Armitage, Brenda Watts, and Janet Wood.

• Sales Rank: #1113810 in Books
• Published on: 2008-09-16
• Released on: 2008-09-16
• Original language: English
• Number of items: 1
• Dimensions: .68" h x 8.92" w x 11.24" l, 2.15 pounds
• Binding: Hardcover
• 144 pages

Review
“...You do not need to be an artist or have artistic tendencies to appreciate this gift. Enjoy it simply for its visual thrills and for its insights into ‘the harmonious and often calming link that pulls a picture together.’” (Maureen Mackey, ReadersDigest.com)

About the Author

Margaret Stevens, who wrote and coordinated this book, is the Society's president and a founding member. She holds numbers RHS medals, including the prestigious Gold Medal. While working as a freelance artist and illustrator she has also taught botanical painting to adult students for more than 20 years, and this book reflects her awareness of their challenges when using color and purchasing paints. Previous publications include a practical guide to drawing flowers, as well as The Art of Botanical Painting.

The Society of Botanical Artists was founded in 1985 to bring together artists of repute in this field. Members include winners of prestigious awards, including the Royal Horticulturaly Society's Gold and Silver-Gilt medals, and their work is held in collections worldwide.

Most helpful customer reviews

19 of 22 people found the following review helpful.
Excellent idea but stops short.
By William Tapia
Book review for The Botanical Palette. The idea behind this book is excellent as botanical artists are always seeking the "perfect" colors to paint their subjects. This book is also beautiful and well conceived. But the book falls short because of its printing, which is not true to the colors of the plants depicted. Perhaps botanical artists, both experienced and intermediates, can make color charts of their own for this book, detailing their own color mixing, but then this would nulify the core value this book should have.

7 of 7 people found the following review helpful.
Beautiful book!
By Debbie
I have found this book to be very helpful in learning about color theory and providing very detailed demonstrations of botanical paintings. The color testing charts were especially useful in helping me decide upon paint colors to purchase and use. The illustrations are beautiful and the demonstrations are simple enough for a novice like me to use.

4 of 4 people found the following review helpful.
An excessive and incoherent palette
By Napa Artist
Like her other book, "The Art of Botanical Painting", Margaret Stevens relies on a multitude of colors (AGAIN) from a variety of manufacturers to present an excessive and incoherent botanical palette. Sure, the demonstrations presented in this book are interesting and the illustrations are lovely, but purchasing an almost unlimited number of artist's quality watercolors from top-end paint manufacturers like Winsor & Newton and Schmincke to "explore" a botanical palette can be very cost-prohibitive and won't necessarily make you a better artist.

But my main gripe about this book is that rather than educating her readers about the inherent quality of pigments by discussing their color index numbers, pigments' individual and inherent characteristics -- e.g., opaqueness or transparency, hue, relative coolness or warmth, staining and tinting strength, lightfastness, etc. -- Ms. Stevens instead continues to rely too much on manufacturers' color names in the demonstrations presented in this book -- for example Olive Green, Sap Green, Transparent Yellow, Gold Brown, Light Red, etc. -- without so much discussing these hues' pigment makeup. These colors' pigment formulations and handling qualities can differ from brand to brand, and can also change over time. And while she stresses the importance of lightfastness, she continues to use highly fugitive pigments in her demonstrations like the "glowing violet" colors found in Schmincke's Horadam watercolor line which are composed of methyl or rhodamine pigments which can quickly fade when exposed to ultraviolet light.

I suppose if one had the money to purchase an unlimited number of watercolor hues from 3 or 4 different brands this book MIGHT be helpful -- but it will not lay a solid foundation for the artist who wants to learn about the inherent quality of pigments which I think is CRITICAL in making intelligent choices about color, or for the artist who wants to work with and build a limited but COHERENT palette.

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Questions of Gender is a text/reader featuring readings on various topics related to the intersection of Gender Studies and Psychology, designed specifically for an undergraduate audience. With coverage of such key topics as Defining Sex and Gender, Cross Cultural Perspective on Gender, Gender Identity, Gender and Relationships, the text can either be used as a main text or a supplementary reader. Questions of Gender includes many challenging primary sources written by important gender scholars, and each piece is framed by useful pedagogy (introductory essays, review questions, reflection questions, chapter summaries, key terms) to aid in student comprehension. Among the contributors are the following notable male and female gender scholars: Anne Fausto-Sterling, Janet Hyde, David Buss, Kay Deaux, Patricia Hill-Collins, Kenneth Dion, Alice Eagly, Michael Kaufman & Harry Brod, Susan Fiske, Rhoda Unger, and many more.

• Sales Rank: #5862206 in Books
• Published on: 1997-12-01
• Original language: English
• Number of items: 1
• Dimensions: 9.20" h x 1.40" w x 7.20" l,
• Binding: Paperback
• 800 pages

About the Author
Dina L. Anselmi is an Associate Professor at Trinity College in Hartford CT., where she teaches courses in the areas of psychology of gender, child development,and language and cognition. Professor Anselmi conducts research on children's language development, bilingualism in children, and family influence on children's development of emotion stereotypes and has been awarded grants from the National Institute of Health, and the National Science Foundation. In 1994 she was awarded Trinity College's highest award for teaching excellence - the Thomas Church Brownell award.

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Reflecting recent interventions of startling impact and clinical benefit and honoring the field’s legacy of innovation, this Third Edition of Abrams’ Angiography: Interventional Radiology has been completely revamped to reflect the fast-moving landscape of interventional radiology. To provide a fresh take on leading-edge subjects, new series editors, Drs. Jean-François H. Geschwind and Michael D. Dake put together a team of 60 of today’s most renowned authorities to focus on the 100 topics essential to mastering contemporary interventional radiology.
Now in vibrant full-color, this Third Edition begins with an all-new section on interventional oncology, which includes expert coverage of organ-specific cancers and specialized interventional techniques in cancer care.  Many of the themes considered in the vascular sections are rooted in the original stock of the initial landmark Abrams’ volume, updated to focus on current understanding. 

Features

• Comprehensive, step-by-step coverage of all contemporary vascular and non-vascular interventional procedures.
• New Oncology section includes 21 expert chapters that walk through all aspects of interventional oncology, from evaluation of the cancer patient and principles of chemotherapy to management of organ-specific cancers and specialized interventional techniques in cancer care.
• New Detailed coverage complemented by more than 1,100 full-color illustrations.
• Increased focus on surgical anatomy and the details of each technique.
• Expert chapters that capture the groundbreaking achievements of the field from the foremost authorities.
• New online solution site provides fully searchable access to the book—anytime, anywhere! 

• Sales Rank: #319132 in Books
• Published on: 2013-11-08
• Original language: English
• Number of items: 1
• Dimensions: 10.75" h x 8.50" w x 2.25" l, 7.80 pounds
• Binding: Hardcover
• 1240 pages

Review
‘This is a thorough and high-quality book, and recommended as a go-to resource for interventional and vascular trainees’
 
‘The book incorporates cutting-edge basic science and interventional practices about which all practitioners should be knowledgeable’
 
-Doodys Publishers' Club, Friday, April 4, 2014

Most helpful customer reviews

2 of 2 people found the following review helpful.
Musthave!
By J. Chapiro
A very comprehensive book, very well written and illustrated. A musthave for interventional radiologists and those still in training. Reflects the vast experience of the authors.

0 of 0 people found the following review helpful.
Five Stars
By Mo-Mo
Purchase for work - as expected.

See all 2 customer reviews...

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[M800.Ebook] Download A Poor Collector's Guide to Buying Great ArtFrom Gestalten

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Today's art market is incredibly dynamic.
There are so many compelling works, shows,
and exhibitions to choose from and new
galleries are opening all the time. Because
there is so much to discover and see, many
people are getting interested in collecting
art. But since it's impossible to keep track
of all developments, becoming an art collector
is not easy.
A Poor Collector's Guide to Buying Great Art
provides relief and offers sound advice to
those who want to buy art but don't know
how or where to do it. They might have
preferences in terms of styles or techniques,
but they're not familiar with how the buying
process works. Perhaps they already
have specific pieces in mind but don't yet
trust the rules of the art market --if such
rules actually exist. What does someone
actually need to know to prevent their personal
tastes from leading them to make the
wrong investment decisions?
On his way to becoming a passionate
art collector himself, Norwegian adventurer
Erling Kagge had to learn these ropes
and answer this exact question. His years
as a mountain climber and visitor to both
poles undoubtedly helped him to explore
and assess the extremes of the art market.
Thankfully for us, his experience also
gave him the desire and skills to impart
his knowledge to others in A Poor Collector's
Guide to Buying Great Art.
This book illuminates all aspects of
becoming an expert at buying art that one
will enjoy for many years, such as how to
get started, how to take one's tastes seriously,
how to do a targeted search for pieces,
how to learn to appraise prices, and how to
find trustworthy partners. Kagge's practical
yet entertaining step-by-step guidance also
includes ways to identify and avoid pitfalls
and deceptive temptations. As an extreme
athlete, he knows very well how to follow
rules yet trust his instinct where it counts.
This know-how has benefitted Kagge on
the art market and now it will benefit all
readers of A Poor Collector's Guide to Buying
Great Art, too.

• Sales Rank: #363140 in Books
• Published on: 2015-06-23
• Released on: 2015-06-23
• Original language: English
• Number of items: 1
• Dimensions: 9.60" h x .80" w x 6.90" l, .0 pounds
• Binding: Hardcover
• 192 pages

Most helpful customer reviews

4 of 4 people found the following review helpful.
no poor collector is at that level
By LA Tool
not very many tips- geared torich folks- he says a minimun of $5000 per work... no poor collector is at that level.

0 of 5 people found the following review helpful.
Five Stars
By christopher Cantrell
I love art the book is a practical guide to collecting.

0 of 0 people found the following review helpful.
A good book but the title may be misleading
By Juan Curto Vivas
The main problem of this book is the title. I was expecting "A guide to buying great art for poor collectors" because Erling Kagge is not a poor collector. His budget is quite decent from the amounts he mentions. Fifty grand are not peanuts you know. He buys from important galleries, important artists, even being emerging. And that means big money. He even admits he should buy lesser known or promoted artists to get lower prices. I agree and I take the liberty to advise him to open his mind to other galleries and artists, out of his immediate circle. As a gallerist myself, I must say I learnt not much from the book, but it is normal, I am surely not a target reader. But the text is enjoyable and his advice is truthful and helpful. It would also be bad news not to know what the author tells, being an insider as I am. I find it very surprising that he affirms that an artwork is worth half its value when you take it out of the gallery. As if gallerists added no value to artists, which is a complete nonsense. The good news are that I discovered a handful of interesting artists which I appreciate. He has a good eye and he opened my mind to "other" art and artists like Wolfgang Tillmans (I know him better now) or Trisha Donnelly. Showing the pieces as they hang at his place is a wise decision. I would say to him "thanks for showing your collection and for being a collector". The book as an object is beautiful as well. Buy it and make your own judgement.

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