The barons of European industry,

Business & Money

Rowley, Anthony

Economics

Holmes and Meier Publishers

160p hardback, from a Cambridge college library, first edition, dustjacket in very good condition, fading to spine, bumps to extremities, protected in plastic wrap, tightly bound, text clear on bright pages, hardly any signs of previous use, very good.

The barons of European industry

Management & Leadership

Croom Helm

Describes the stock exchanges of Japan, South Korea, Taiwan, Hong Kong, Singapore, Thailand, Indonesia, the Philippines, Indian and Pakistan, and discusses their advantages and disadvantages for the investor

Asian Stockmarkets: The Inside Story

Richard D.Irwin

À table !: La fête gastronomique

Reference

Gallimard]

Le Vin: Une histoire de goût

Ribaut, Jean-Claude

The spaces we cook in have come a long way from the smoke- and heat-filled corners that were used as kitchens in medieval houses. Today kitchen culture is led by an impressive array of hi-tech gadgetry and designer-conceived utensils which give even the amateur cook an over-abundance of choice. But when and why did the major events in this evolution take place? Who or what brought about the progression from ice houses to the first refrigerator, from roasting spits turned by servants to childproof kitchen ranges? For the first time, The Book of Kitchens retraces the fascinating history of the kitchen space, its appliances and utensils, from Antiquity to the present day. The author Anthony Rowley, a distinguished cultural historian, reveals the origins of the kitchen, centered around the basic sources of fire and water, and the first appearances of modern elements such as the gas stove and the refrigerator. He unveils the history of the spectacular array of utensils that the modern kitchen has acquired, and looks at how kitchen design has been adapted to allow for the room's increasingly central role in the definition of the modern home. Along the way, he invites us to explore a variety of kitchens, from the spectacular suite of rooms given over to the head chef and his staff in French Renaissance chateaux to the humble fireplaces of Albrecht Durer's Nuremberg home or Thomas Jefferson's kitchen in Monticello; from a simple, family room in Uruguay to Terence Conran's modern kitchen in his London home. Anthony Rowley's authoritative text is complemented by a unique selection of images, including photographs of kitchens around the world, kitchens famous for their owners or chefs, and kitchens depicted in fine art. At the end of the book, a detailed "Connoisseur's Guide" selects the best international designers and suppliers of kitchen appliances and kitchenware, and gives information on historic kitchens and culinary museums open to the public. Together, the lively text, abundant illustrations, and detailed guide make The Book of Kitchens an unequaled source of information and inspiration for all kitchen enthusiasts.

The Book of Kitchens

History

Americas

Flammarion

Asian stockmarkets: The inside story

Dow-Jones-Irwin

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