Margaret Cavendish Bentinck, the 2nd Duchess of Portland (1715-1785), was one of the wealthiest women in eighteenth-century Britain. She collected fine and decorative arts (the Portland Vase was her most famous acquisition), but her great love was natural history, and shells in particular. Over the course of twenty years, she amassed the largest shell collection of her time, which was sold after her death in a spectacular auction. Beth Fowkes Tobin illuminates the interlocking issues surrounding the global circulation of natural resources, the commodification of nature, and the construction of scientific value through the lens of one woman's marvelous collection. This unique study tells the story of the collection's formation and dispersal--about the sailors and naturalists who ferried rare specimens across oceans and the dealers' shops and connoisseurs' cabinets on the other side of the world. Exquisitely illustrated, this book brings to life Enlightenment natural history and its cultures of collecting, scientific expeditions, and vibrant visual culture. Published for the Paul Mellon Centre for Studies in British Art

"A history of shells in early modern Europe, and their rich cultural and artistic significance"--

Provides projects and decorating ideas using shells, along with practical advice on crafting with these gifts of nature.

"A history of shells in early modern Europe, and their rich cultural and artistic significance"--

The perfect balance of high-end French pastries and home baking. This elegant, must-have cookbook offers exceptional recipes with exquisite results--perfect for passionate home bakers. An updated version of the best-selling debut from Giselle Courteau, this beautiful cookbook is packed with stunning recipes with spectacular results. The ideas from this cookbook can be traced back to Giselle's experiences teaching English in Japan in 2007. It was in Tokyo that Giselle, a self-taught baker, first discovered French macarons and became determined to replicate the delicate confections at home. After experimenting with hundreds of different recipes, all in a tiny toaster oven, Giselle finally perfected a macaron recipe that inspired her to open a French Patisserie in Canada in 2009. That macaron recipe is featured in this cookbook and macarons have been (and continue to be) the bestselling item at Duchess Bake Shop since it first opened. Macarons aside, Giselle's expertise in all things French patisserie is clear throughout this cookbook. Inside, you'll find standout recipes for Pains au Chocolat, Brioche, and Tartiflette. The cookbook also features contemporary twists on classics including The Duchess, a modern take on the Swedish Princess Cake; Duchess St. Honoré, a combination of two pastries (puff and pâte à choux); and delicious Canadian-inspired pastries such as Farmer's Saskatoon Pie, Butter Tarts, and the Courteau Family Tourtière. This new edition will also include Duchess Bake Shop's famed Buche de Noel, a perfect recipe for the holiday season! With ten chapters of approachable recipes that have been tested and re-tested, Giselle's instructions demystify the baking process. This cookbook will inspire readers to bake with confidence using a range of baking equipment, techniques, and ingredients. The book's refined design captures the sophistication and chic decadence of Giselle's beloved bake shop.