Alain Passard is the chef who astonished the food world in 2000 by removing red meat from his three-Michelin-starred Paris restaurant L’Arpège, and dedicating himself to cooking with vegetables, supplied exclusively from
Mastering Pastel guides pastel artists through an exploration of the medium and its myriad uses. Easy-to-understand, step-by-step lessons cover a wide variety of subject matter, including landscapes, portraits, and still lifes.
Let author Ashley Routson guide you through the craft beer world. Unconventional tastings, delicious recipes, eye-catching infographics - and of course, plenty of beer - means there's never a dull moment.