Collection: Reference

A unique collection of traditional dishes from the Anatolian heartlands and classical recipes from the Palace kitchens of the Ottoman sultans.

This well-illustrated book describes the fundamental principles and various aspects of Classical architecture, including a detailed, illustrated glossary that is almost a dictionary of Classical architecture in itself

Wherever ballet is taught in the world, and in whatever language, it retains one common denominator - the technical terms used are in French, deriving in part from the rules laid down at the time of Louis XIV.

Traces the development of attitudes towards Monet's art, drawing upon contemporary reviews and commentaries of such writers as Proust, Zola, Maupassant and Mallarme and the French statesman Clemenceau.

An examination of clays and glazes in studio ceramics. It contains reference material and colour photographs, and should be suitable for all levels of ability from beginner to expert.