Search results for "Peter Cook"
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Romantic Legacy of Charles Dickens
This book explores the relationship between Dickens and canonical Romantic authors: Blake, Wordsworth, Coleridge, Byron, Percy and Mary Shelley, and Keats. Addressing a significant gap in Dickens studies, four topics are identified: Childhood, Time, Progress, and Outsiders, which together constitute the main aspects of Dickens’s debt to the Romantics. Through close readings of key Romantic texts, and eight of Dickens’s novels, Peter Cook investigates how Dickens utilizes Romantic tropes to express his responses to the exponential growth of post-revolutionary industrial, technological culture and its effects on personal life and relationships. In this close study of Dickensian Romanticism, Cook demonstrates the enduring relevance of Dickens and the Romantics to contemporary culture.
R 2,496.74
Drawing
Focusing on the creative and inventive significance of drawing for architecture, this book by one of its greatest proponents, Peter Cook, is an established classic. It exudes Cook's delight and catholic appetite for the architectural. Readers are provided with perceptive insights at every turn. The book features some of the greatest and most intriguing drawings by architects, ranging from Frank Lloyd Wright, Heath-Robinson, Le Corbusier, and Otto Wagner to Frank Gehry, Zaha Hadid, Coop Himmelb(l)au, Arata Isozaki, Eric Owen Moss, Bernard Tschumi, and Lebbeus Woods; as well as key works by Cook and other members of the original Archigram group. For this new edition, Cook provides a substantial new chapter that charts the speed at which the trajectory of drawing is moving. It reflects the increasing sophistication of available software and also the ways in which 'hand drawing' and the 'digital' are being eclipsed by new hybrids—injecting a new momentum to drawing. These 'crossovers' provide a whole new territory as attempts are made to release drawing from the boundaries of a solitary moment, a single-viewing position, or a single referential language. Featuring the likes of Toyo Ito, Perry Culper, Izaskun Chinchilla, Kenny Tsui, Ali Rahim, John Berglund, and Lorene Faure, it leads to fascinating insights into the effect that medium has upon intention and definition of an idea or a place. Is a pencil drawing more attuned to a certain architecture than an ink drawing, or is a particular colour evocative of a certain atmosphere? In a world where a Mayer drawing is creatively contributing something different from a Rhino drawing, there is much to demand of future techniques.
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Architecture Workbook
Organised into 9 parts that highlight a wide range of architectural motives, such as 'Architecture as Theatre', 'Stretching the Vocabulary' and ‘The City of Large and Small’, the workbook provides inspiring key themes for readers to take their cue from when initiating a design. Motives cover a wide-range of work that epitomise the theme. These include historical and Modernist examples, things observed in the street, work by current innovative architects and from Cook’s own rich archive, weaving together a rich and vibrant visual scrapbook of the everyday and the architectural, and past and present.
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James Cook
Captain James Cook is one of the most recognisable in Australian history - an almost mythic figure who is often discussed, celebrated, reviled and debated. But who was the real James Cook?The name Captain James Cook is one of the most recognisable in Australian history - an almost mythic figure who is often discussed, celebrated, reviled and debated.But who was the real James Cook?This Yorkshire farm boy would go on to become the foremost mariner, navigator and cartographer of his era, and to personally map a third of the globe. His great voyages of discovery were incredible feats of seamanship and navigation. Leading a crew of men into uncharted territories, Cook would face the best and worst of humanity as he took himself and his crew to the edge of the known world - and beyond.With his masterful storytelling talent, Peter FitzSimons brings James Cook to life. Focusing on his most iconic expedition, the voyage of the Endeavour, where Cook first set foot on Australian and New Zealand soil, FitzSimons contrasts Cook against another figure who looms large in Australasian history: Joseph Banks, the aristocratic botanist. As they left England, Banks, a rich, famous playboy, was everything that Cook was not. The voyage tested Cook's character and would help define his legacy.Now, 240 years after James Cook's death, FitzSimons reveals what kind of man James was at heart. His strengths, his weaknesses, his passions and pursuits, failures and successes.JAMES COOK reveals the man behind the myth.
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Advertising, Alcohol Consumption, and Mortality
An empirical econometric study that tests an earlier worldwide survey showing that advertising has had little impact on total alcohol consumption or adverse outcomes associated with drinking. The advertising executives, also trained as sociologists and statisticians, offer a conceptual model for advertising effects. They define and describe both predictor and outcome variables and how they are operationalized and measured. Statistical data are summarized and trends in predictor variables and alcohol consumption from 1950 to 1990 are identified. Data are analyzed in a regression context to isolate factors that significantly affect demand for alcohol and time series relationships are explored. In addition they focus on mortality rates over the 40 year study period of three diseases clearly related to the consumption of alcohol. Fisher and Cook simulate how rates and numbers of deaths might be affected if advertising or prices changed, and then they collect all their findings and draw conclusions. For academic and professional audiences of economists and sociologists, businessmen and women, policymakers, and communicators.
R 2,354.00
Die letzten Geheimnisse der Kochkunst
Kennen Sie neben süß, sauer, bitter und salzig die fünfte Geschmacksrichtung? Möchten Sie verstehen, warum Ihnen Soufflées immer wieder zusammenfallen oder lernen, wie Sie einen ganzen Truthahn optimal braten? Gehören Sie zu den 40% Männern oder 25% Frauen, die Trüffel nicht riechen können?Diese und viele andere Fragen aus der Welt der Kochkunst beantwortet Peter Barham, in dem er das Kochen als experimentelle Wissenschaft betrachtet. Beim Zubereiten von Lebensmitteln und beim Kochen laufen viele Prozesse ab, die sich naturwissenschaftlich gut beschreiben lassen. Das Verständnis der Chemie und Physik des Kochens wird unausweichlich dazu führen, dass sich auch Ihre eigenen Kochkünste wesentlich verbessern. Für jedermann leicht verständlich und unterhaltsam, aber ohne wichtige Details auszulassen, erklärt Ihnen der Autor, warum bestimmte Rezepte gut funktionieren und – viel wichtiger – warum andere ständig misslingen. Auf diese Weise werden Schritt für Schritt die Geheimnisse der guten Kochkunst entschleiert und Sie lernen interessante Rezepte und die dahinter liegenden physikalischen und chemischen Prozesse kennen. Zusätzlich beschreibt der Autor interessante Küchenexperimente für die ganze Familie.
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Instant Ramen Kitchen
Named a Best Cookbook of Summer 2025 by Bon Appetit and Epicurious“Where some might see a cheap, ubiquitous food product, Kim sees a world of possibilities and wonder.” —The Washington Post“This is a joyful deep dive into a pantry staple . . . Kim breaks down instant ramen’s innovative invention, explores its historical context, shares his steps for how to make any packet your own, gives you a field guide to the most iconic brands, and more.” —EpicuriousA delightful deep dive into the versatility of instant ramen, this umami-rich instruction manual with 40+ international recipes will help you become a better chef and get creative in the kitchen using a classic comfort food slurped around the world.Instant ramen, while a seemingly simple dish straight out of the packet, is the quintessential blank canvas to practice improvising in the kitchen. Ready in ten minutes and a forgiving partner due to its baseline deliciousness, a bowl of tasty noodles results from any experimentation, no matter how far-flung. Author Peter J. Kim breaks down his philosophies on creating perfect harmony in your bowl through 40+ transformative recipes, a fool-proof methodology, an instant ramen flavor wheel, and robust pantry recommendations, plus a field guide to different ramen varieties and flavor profiles. For those in search of even more ways to think outside the packet, Instant Ramen Kitchen is complete with unique comfort food recipes from all corners of the globe that demonstrate the beloved noodle’s versatility and flavor-enhancing qualities, including: Xi’an-style Cumin Lamb Ramen Budae Jjigae (Korean Army Stew) Ramen alla Marinara Ramen Fideuà (Catalan Noodle Paella) B.E.C. Ramen (Bacon, Egg, and Cheese) After helping you perfect the basics, Kim offers a peek inside his own improvisations that have resulted in nourishing, delicious, and soul-satisfying meals that are great to enjoy any time of day. Following his example, it’s time to let the flavorful fun begin, creating your own unique ramen masterpieces.
R 613.00
Endeavour
**THE SUNDAY TIMES BESTSELLER**An inventive biography of one of the most famous ships of all time - recently discovered off the coast of America- Endeavour is an alluring combination of history, adventure and science. From Johnson's Dictionary to campaigns for liberty, the Enlightenment was an age of endeavours. It was also the name given to a commonplace, coal-carrying vessel bought by the Royal Navy in 1768 for an expedition to the South Seas. No one could have guessed that Endeavour would go on to become the most significant ship in the history of British exploration. Endeavour famously carried Captain James Cook on his first great voyage, but her complete story has never been told before. Here, Peter Moore sets out to explore the different lives of this remarkable ship - from the acorn that grew into the oak that made her, to her rich and complex legacy.'Fascinating and richly detailed... Peter Moore has brought us an acute insight into the ship that carried some of the most successful explorers across the world. A fine book that's definitely worth exploring' MICHAEL PALIN
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Science of Cooking
A kitchen is no different from most science laboratories and cookery may properly be regarded as an experimental science. Food preparation and cookery involve many processes which are well described by the physical sciences. Understanding the chemistry and physics of cooking should lead to improvements in performance in the kitchen. For those of us who wish to know why certain recipes work and perhaps more importantly why others fail, appreciating the underlying physical processes will inevitably help in unravelling the mysteries of the "art" of good cooking.Strong praise from the reviewers -"Will be stimulating for amateur cooks with an interest in following recipes and understanding how they work. They will find anecdotes and, sprinkled throughout the book, scientific points of information... The book is a pleasant read and is an invitation to become better acquainted with the science of cooking." - NATURE"This year, at last, we have a book which shows how a practical understanding of physics and chemistry can improve culinary performance… [Barham] first explains, in a lucid non-textbooky way, the principles behind taste, flavour and the main methods of food preparation, and then gives fool-proof basic recipes for dishes from roast leg of lab to chocolate soufflé." - FINANCIAL TIMES WEEKEND"This book is full of interesting and relevant facts that clarify the techniques of cooking that lead to the texture, taste and aroma of good cuisine. As a physicist the author introduces the importance of models in preparing food, and their modification as a result of testing (tasting)."- THE PHYSICIST"Focuses quite specifically on the physics and food chemistry of practical domestic cooking in terms of real recipes... Each chapter starts with an overview of the scientific issues relevant to that food group, e.g. toughness of meat, thickening of sauces, collapse of sponge cakes and soufflés. This is followed by actual recipes, with the purpose behind each ingredient and technique explained, and each recipe followed by a table describing some common problems, causes and solutions. Each chapter then ends with suggested experiments to illustrate some of the scientific principles exploited in the chapter." - FOOD & DRINK NEWSLETTER
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Met Man Pete Goes South
This book is based on Peter Richards' experiences in the Antarctic from 1957 to 1960, working for what was then then the Falkland Islands Dependencies Survey, which later became British Antarctic Survey. It was a time when little had changed from the days of the earlier explorers. Travel was with dog teams and communications were still quite primitive, relying on relaying wireless messages or sending Morse code. Young men - surveyors, meteorologists and scientists - would spend three long years on the bases, only seeing other humans when, in the summer, the supply ships visited. Their kit was mostly army surplus - no warm quilted polyester waterproof anoraks. It was an exciting challenging time for these fit young men. Though Peter went down as a meteorologist, everybody helped with the others' tasks, including taking weekly turns at cooking all meals. There were bird ringing and seal counts to be done as well as surveying. There was plenty of fun and, at times, danger when travelling over the ice. He was appointed base leader on Signy Island and with that he also inherited the title 'first aider'. With no experience or training, he was lucky to have nothing more to tackle than a large nail embedded in the foot of the diesel mechanic! His time on Signy was cut short when he had an injury and had to be shipped out back to the Falkland Islands for an operation. When he recovered, he was unable to go back because the winter had set in and no ships were going south; they were all on their way back to the UK. So he was sent to South Georgia, and there he saw the whaling industry in full swing - not something for sensitive souls and thankfully the factory there has long since been abandoned. He spent his time, when not doing observations, exploring and helping with surveying and seal tagging.
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Angels in the Cellar
Who among us hasn’t thought about quitting their job, selling the house, chucking it all and moving to the French countryside to make wine?On the verge of an emotional breakdown, Peter Hahn quit his management consultant job over twenty years ago, bought a small run-down ancient vineyard and house in the Loire Valley, and has rarely ventured since from his newfound home, tending his vines and making a yearly vintage of organic wine. Angels in the Cellar tells his back-to-nature story in a charming, eloquent way, following the seasons and chronicling the grueling, but ultimately rewarding, work of managing the land in a luscious part of the French countryside, not far from the banks of the iconic Loire River. Angels in the Cellar is more of a naturalist’s story than a book about winemaking. It invites readers to spend a year in Peter’s company among the vines, where he reflects on the land, his life, regenerative farming, and the lives of the small group of people he works with, and of the villagers in the nearby town. The narrative follows Peter through the seasons, pruning the vines and harvesting the grapes by hand, before going with him to the cellar, where the alchemy begins—and the angels take charge. An evocative, poetic account of a year spent working with nature, Angels in the Cellar is also a powerful repudiation of the global economy, its obsession with hyper-consumption, and the impact of large-scale farming on the land and its ecosystems.
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Burnvictim
Peter Dolving is dad of two loud, demanding and wonderfully cool kids. He is the partner of a real life Yogini, and has been touring the world in bands like The Haunted and MaryBeatsJane since 1992. He's seen the highs, and the lows, he's been shot at, spat at, hailed and hated and he's not slowing down anytime soon. Burnvictim is a collection of tournotes and writings from 2006-20012. For a funny, provocative and insightful look into the life of a touring musician in the rock n roll underworld and a full throttle anarchist. And he's a hell of a cook...
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Art & Science of Foodpairing
'Just the sort of creative prompts any cook could use right now' - The Wall Street Journal'A fascinating, thought provoking, palette-teasing read for anyone interested in food' - New York Journal of Books'We build tools to create culinary happiness' - Foodpairing.com 'There is a world of exciting flavour combinations out there and when they work it's incredibly exciting' - Heston BlumenthalFoodpairing is a method for identifying which foods go well together, based on groundbreaking scientific research that combines neurogastronomy (how the brain perceives flavour) with the analysis of aroma profiles derived from the chemical components of food.This groundbreaking new book explains why the food combinations we know and love work so well together (strawberries + chocolate, for example) and opens up a whole new world of delicious pairings (strawberries + parmesan, say) that will transform the way we eat. With ten times more pairings than any other book on flavour, plus the science behind flavours explained, Foodpairing will become THE go-to reference for flavour and an instant classic for anyone interested in how to eat well.Contributors:Astrid Gutsche and Gaston Acurio - Astrid y Gaston - PeruAndoni Luiz Aduriz - Mugaritz - SpainHeston Blumenthal - The Fat Duck - UKTony Conigliaro - DrinksFactory - UKSang Hoon Degeimbre - L'Air du Temps - BelgiumJason Howard - #50YearsBim - UK/CaribbeanMingoo Kang - Mingles - KoreaJane Lopes & Ben Shewry - Attica - AustraliaVirgilio Martinez - Central - PeruDominique Persoone - The Chocolate Line - BelgiumKarlos Ponte - Taller - Venezuela/DenmarkJoan Roce - El Celler de Can Roca - SpainDan Barber - Blue Hill at Stone Barns - USAKobus van der Merwe - Wolfgat - South AfricaDarren Purchese - Burch & Purchese Sweet Studio - MelbourneAlex Atala - D.O.M - BrazilMaría José San Román - Monastrell - SpainKeiko Nagae - Arôme conseil en patisserie - ParisPeter Coucquyt - Chef and co-founder of Foodpairing™Bernard Lahousse - Bio-engineer and co-founder of Foodpairing™Johan Langenbick - Entrepreneur and co-founder of Foodpairing™
R 1,237.00
Family Style
Eater's 20 Best Cookbooks Spring 2025From culinary creator, lifestyle expert, and award-winning fashion designer Peter Som, a stunning cookbook of 100 recipes with unique and creative flavor combinations, paying homage to his identity, heritage, and family.For Peter Som, nothing is quite as satisfying as the moment when everyone is gathered around the table and platters of food are set down for everyone to dig into together. In Family Style, Peter pays homage to his identity and heritage, with more than 100 powerfully flavorful recipes for breakfasts, dinners, desserts, and more—all unfussy, comforting, and creative. Perfect for an everyday meal at home, yet sophisticated, elegant, and visually stunning to impress any guest.At the heart of each of the 100 recipes in Family Style are imaginative and personally unique flavor combinations. There are beloved nods to his grandma’s Cantonese flavor profiles, his mom’s deep love of French food, his Bay Area upbringing, and desserts that are “not too sweet”—the highest compliment in his family—and more, with recipes including:Burnt Miso Cinnamon ToastCrispy Deviled Tea EggsRadicchio and Fennel Salad with Creamy Miso Maple VinaigretteRoasted Carrots with Gochujang Honey ButterCacio e Pepe Sticky Rice with EggHoisin Honey Roast ChickenChar Siu Bacon CheeseburgerChickpea BourguignonLychee Lime PavlovaA reflection of Peter’s signature sensibility, Family Style is a beautiful and joyful invitation to celebrate with the flavors of his life.
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Culinary Capital
TV cookery shows hosted by celebrity chefs. Meal prep kitchens. Online grocers and restaurant review sites. Competitive eating contests, carnivals and fairs, and junk food websites and blogs. What do all of them have in common? According to authors Kathleen LeBesco and Peter Naccarato, they each serve as productive sites for understanding the role of culinary capital in shaping individual and group identities in contemporary culture.Beyond providing sustenance, food and food practices play an important social role, offering status to individuals who conform to their culture's culinary norms and expectations while also providing a means of resisting them. Culinary Capital analyzes this phenomenon in action across the landscape of contemporary culture. The authors examine how each of the sites listed above promises viewers and consumers status through the acquisition of culinary capital and, as they do so, intersect with a range of cultural values and ideologies, particularly those of gender and economic class.
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Black Man's Place in South Africa
The "race" question has been raging all over the world since the early days of the human, but nowhere else has the debate taken dramatic proportions as in South Africa in the 20th century. A cooking pot of peoples, ethnic groups, languages, tribes and cultures, South Africa was a perfect test bed for the 'race' question, fired up by the ambers of colonialism. How could the issue be resolved? A certain Peter Nielsen in his manuscript "The Black Man Place in South Africa" gives a fascinating answer_a century ago. A treatise on the so-called "Native Question" of the times, this forgotten manuscript makes fascinating reading for anyone. Whatever your interest, this book will definitely inform your perspective; find out for yourself. "CAPTIVATING AND FASCINATING" Simon Thorpe
R 685.00
99 Fabulous Food Websites You Can't Eat Without
A food lovers/home chefs reference/guide book, focusing on 99 great on-line culinary resources. The book offers valuable cooking info, food services, and history, all served with a light and humorous touch. It covers a myriad of culinary topics and fields, from Asian Cuisine to Zagats!
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Tu Casa Mi Casa
Learn authentic Mexican cooking from the internationally celebrated chef Enrique Olvera (and featured in the Netflix docuseries Chef's Table), in his first home-cooking book Enrique Olvera is a leading talent on the gastronomic stage, reinventing the cuisine of his native Mexico to global acclaim – yet his true passion is Mexican home cooking. Tu Casa Mi Casa is Mexico City/New York-based Olvera's ode to the kitchens of his homeland. He shares 100 of the recipes close to his heart – the core collection of basic Mexican dishes – and encourages readers everywhere to incorporate traditional and contemporary Mexican tastes and ingredients into their recipe repertoire, no matter how far they live from Mexico.
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, by sungano kanjere WIN a Braai Hamper with Reuben Riffel this Heritage Month!
Celebrate the best of South African food and get behind the braai this Heritage Month for a chance to win a fabulous hamper, including: A...
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, by Justine Stevens Giveaway Winners
Keep an eye on our social media pages for regular, fantastic giveaways! 2026 November TBC- TBC- TBC- October My Battlefield by Joyce Meyer- Sandy Phillips...
