'Paris is the greatest temple ever built to material joys and the lust of the eyes.' Paris. It has been immortalised a thousand times over in the pages of books, on timeless canvases and in countless songs. For centuries the city's undeniable magic and certain je ne sais quoi have been objects of fascination, dictating our cultural and culinary tastes. It has been home to and a perennial source of inspiration for some of the world's greatest thinkers, writers, artists and designers - so how do you capture the essence of such an enchanting city? In this stunning collection of imagined covers, a tribute to the famous cover art of the New Yorker, over one hundred French illustrators pay homage to the remarkable City of Lights that for centuries has captured our collective imaginations. Each exquisitely realised cover celebrates a different aspect of Paris, featuring subjects as diverse as protesters, Japanese tourists, pigeons and beautiful women. The Parisianer is a must-have for every admirer of this most romantic and unforgettable city, and for anyone who wants to fall in love with it all over again.

Until 30 years ago, restaurateurs were considered the most important figures in any restaurant's success, with chefs consigned to the kitchen. This process began to change with the elevation of chef-patron Paul Bocuse in the late 1970s, and has continued with the rise of the celebrity chef. Restaurateurs are hugely important but rarely written about and significantly under-appreciated. The profession, other than its commercial and social aspects, has a fundamental human appeal: restaurateurs derive their name and profession from the French verb restaurer when their role was to restore the health of travellers battered by the potholes of French roads in the early 19th century. The role has changed a lot since then, and continues to evolve in fascinating ways."

This book offers a new and interesting insight on blackjack. Stanford Wong (Blackjack Authority). A look at blackjack from the eyes of a truly modern-day philosopher and political satirist. Paul T. (political analyst)

Featuring more than one hundred jobs, this book gives children a fascinating insight into what grown-ups do all day. Explore fifteen busy scenes set in diverse work places, then turn the page to find out what each person's job entails. Packed with detailed scenes and information, this is a sure-fire instant classic.

This book presents a narrative and photographic journey of the hotels and apartments where James Joyce lived for twenty years in 1920s and 1930s Paris. In June 1920, at the age of 38, the Irish author sought a city where he could finish Ulysses—one of the finest literary works in history. He arrived in Paris on the recommendation of Ezra Pound on 8 July and stayed for 20 years. With Nora, fifteen-year-old Giorgio and thirteen-year-old Lucia, he moved in and out of 18 residences in five arrondissements in Paris. Which arrondissements did he prefer? Which residence was the first place with the luxury of a telephone? Who did he entertain, and where was he most productive and creative? This book is both a guide for the armchair wanderer and a roadmap for Joyce aficionados in Paris. It provides new insights into Joyce’s life in Paris, based around the changing locations, styles, and sizes of his residences, depending upon the fluctuations of his finances. This book is a rich collection of information about each residence with an historical account of the duration, cost, lifestyle, and cultural atmosphere amid the significance of the social times.

Dripping Thighs, Sticky Chicken Fingers, Vanilla Chicken, Chicken with a Lardon, Bacon-Bound Wings, Spatchcock Chicken, Learning-to-Truss-You Chicken, Holy Hell Wings, Mustard-Spanked Chicken, and more, more, more! Fifty chicken recipes, each more seductive than the last, in a book that makes every dinner a turn-on. “I want you to see this. Then you’ll know everything. It’s a cookbook,” he says and opens to some recipes, with color photos. “I want to prepare you, very much.” This isn’t just about getting me hot till my juices run clear, and then a little rest. There’s pulling, jerking, stuffing, trussing. Fifty preparations. He promises we’ll start out slow, with wine and a good oiling . . . Holy crap. “I will control everything that happens here,” he says. “You can leave anytime, but as long as you stay, you’re my ingredient.” I’ll be transformed from a raw, organic bird into something—what? Something delicious. So begins the adventures of Miss Chicken, a young free-range, from raw innocence to golden brown ecstasy, in this spoof-in-a-cookbook that simmers in the afterglow of E.L. James’s sensational Fifty Shades of Grey trilogy. Like Anastasia Steele, Miss Chicken finds herself at the mercy of a dominating man, in this case, a wealthy, sexy, and very hungry chef. And before long, from unbearably slow drizzling to trussing, Miss Chicken discovers the sheer thrill of becoming the main course. A parody in three acts—“The Novice Bird” (easy recipes for roasters), “Falling to Pieces” (parts perfect for weeknight meals), and “Advanced Techniques” (the climax of cooking)—Fifty Shades of Chicken is a cookbook of fifty irresistible, repertoire-boosting chicken dishes that will leave you hungry for more. With memorable tips and revealing photographs, Fifty Shades of Chicken will have you dominating dinner.