Figlia di Re Gustavo II Adolfo di Svezia e della Regina Maria Eleonora del Brandeburgo, Cristina (1626-1689) sale sul trono di Svezia nel 1632 ma regna con pieni poteri dal 1642 fino all'abdicazione del 1654, conseguente alla sua conversione al cattolicesimo. Colta, intelligente, forte e anticonformista, Cristina seppe promuovere l'arte e la cultura nel tentativo, parzialmente riuscito, di trasformare Stoccolma nell'"Atene del Nord".

The Cristóbal Balenciaga Museoa in Spain is dedicated to preserving the great designer's legacy. This catalog presents representative pieces from the museum's enormous collection. Hundreds of photos are presented in a generous-sized format (10x13")--full-page images and smaller images of details, thoroughly captioned. Four essays discuss Balenciaga's origins and training, his life and career in Paris, his fabrics, and his temperament. A glossary and chronology complete the presentation. This is a volume with wide appeal--for those in the fashion industry as well as anyone with an interest in creativity and design who happens to get dressed everyday--even those who pay only a meager amount of attention to what they put on. The volume is distributed in North America by Thames & Hudson. Annotation ©2011 Book News, Inc., Portland, OR (booknews.com)

Prestige des Grands Chefs More than a century ago, the techniques of modern French pastry were developed. Since that time, the paper cone has been one of the basic tools of the «pätissier». It is the simplest of all tools ? a triangle of parchment paper ? Yet in the hands of a trained professional or amateur the paper cone becomes the pen of a writer and the brush of an artist. The stunning decorations that are applied with the paper cone are literally the «icing on the cake». More than a technical manual this comprehensive work details every style and technique for creating beautiful decorations with a paper cone from learning new designs to the application on culinary works of art. The information in this book will help the novice get started and inspire the professional to improve his or her technique and to express this art in new ways. The first section of this treatise on the paper cone includes the basic techniques for using this simple tool. By following the progression of the 120 practice sheets that make up the major portion of this book, you will obtain the skill to pipe a wide variety of decorations. These practice sheets also have been designed to be used apart from the book to trace the designs over and over. After you have mastered the designs on the practice sheets, the last chapter shows a wide range of finished works of pastry art as well as ways of using the paper cone to pipe designs for plate presentation and other applications. Food professionals and enthusiastic amateurs at all levels of proficiency will be guided to improve their results. For very little cost in equipment and materials, you?ll produce spectacular decorations.

In appendice: Lisia "Contro Eratostene".