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The Arts and Crafts Movement flourished in the late nineteenth and early twentieth centuries, espousing a return to simplicity, craftsmanship and beauty from the artifice and intensity of Victorian industry. While perhaps most famous for its architecture and furniture, garden design was fully encompassed within the Movement and Gertrude Jekyll, Edwin Lutyens, Inigo Triggs and Samuel Elgood were very influential figures. This exploration of the principles of the Arts and Crafts garden explains the inspiration applied from Stuart garden and cottage garden design, the wild gardens with winding paths, the precisely clipped hedges, the formal terrances and the billowing border plantings of bulbs, herbs and climbers. From the most formally clipped topiary to the most informal-looking wild borders, everything was carefully designed, and most often accentuated by gazebos, gateways, sundials, topiary and ponds. This beautifully illustrated book throws open the gates to the Arts and Crafts Garden and gives an extensive list of the best examples of these gardens in the UK.
Garden Cities: the phrase is redolent of Arts and Crafts values and nineteenth-century utopianism. But despite being the culmination of a range of influential movements, and having global influence themselves, in fact there were only ever two true, self-contained Garden Cities in England - far more numerous were Garden Suburbs and Villages. Crystallised in England by social visionary Ebenezer Howard and executed in many cases by planners and architects Barry Parker and Raymond Unwin, the concept arose from nineteenth-century industrial settlements like Port Sunlight (and, earlier, Saltaire and Akroyden), and also from the City Beautiful movement in the US. The settlements were designed to promote healthy and comfortable individual and community life, as well as supporting commerce and industry, and were - and are - instantly and attractively recognisable. This book is a beautifully illustrated guide to the movement as a whole, from its earliest influences through practical difficulties in implementation to the continuing vitality of the communities which are its legacy.
From one of America's finest food writers, the former restaurant critic for The New York Times, comes a definitive, timeless guide to Thanksgiving dinner--preparing it, surviving it, and pulling it off in style. From the planning of the meal to the washing of the last plate, Thanksgiving poses more--and more vexing--problems for the home cook than any other holiday. In this smartly written, beautifully illustrated, recipe-filled book, Sam Sifton, the Times's resident Thanksgiving expert, delivers a message of great comfort and solace: There is no need for fear. You can cook a great meal on Thanksgiving. You can have a great time. With simple, fool-proof recipes for classic Thanksgiving staples, as well as new takes on old standbys, this book will show you that the fourth Thursday of November does not have to be a day of kitchen stress and family drama, of dry stuffing and sad, cratered pies. You can make a better turkey than anyone has ever served you in your life, and you can serve it with gravy that is not lumpy or bland but a salty balm, rich in flavor, that transforms all it touches. Here are recipes for exciting side dishes and robust pies and festive cocktails, instructions for setting the table and setting the mood, as well as cooking techniques and menu ideas that will serve you all year long, whenever you are throwing a big party. Written for novice and experienced cooks alike, Thanksgiving: How to Cook It Well is your guide to making Thanksgiving the best holiday of the year. It is not fantasy. If you prepare, it will happen. And this book will show you how.Advance praise for Thanksgiving "If you don't have Thanksgiving, you are not really having Thanksgiving. This book is as essential to the day as the turkey itself. It's an expert, gently opinionated guide to everything from the cranberry sauce to the table setting to the divvying up of the leftovers, but it's also a paean to the holiday and an evocation of both its past and its promising future. Sam Sifton's Thanksgiving world is the one I want to live in."--Gabrielle Hamilton, bestselling author of Blood, Bones, & Butter "The charm of Sam Sifton's Thanksgiving is that he proposes that home cooks treat this culinary Olympics like any other dinner party--don't panic, deconstruct your tasks into bite-size pieces, and conquer that fear of failure. Sam could talk a fledgling doctor through his first open-heart surgery. It's all here--from brining to spatchcocking, sides to desserts--and served up with a generous dollop of reassuring advice from one of America's most notable food writers."--Christopher Kimball, editor of Cook's Illustrated and host of America's Test KitchenFrom the Hardcover edition.
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