This new edition of "9 Heads" is the re-statement of the author's approach to the subject of black and white drawings, incorporating the most developed thinking and views, both in terms of what the end product should look like, and how best to achieve it. "9 Heads" also presents a different style of finished drawing, one where figures are usually more fleshed-out and where garment fabrics are more rendered than in the drawings of the previous edition. This edition has been extended in scope as that together with "Colors for Modern Fashion" the two books constitute all the elements of modern fashion drawing from Beginners through to Advanced. In-depth treatment in men's fashion. More serious treatment of children's fashion. Completely revised and expanded chapter on drawing clothing on the figure. New chapter on fabrics shows how to make drawings so the fabrics can be identified from the drawing. New appendix with hundreds of flats of modern garments. Quality of the drawing is far higher than the other books on the market. Ideal for those who have no previous formal training in drawing and who have a need to learn the basics of fashion drawing quickly.

    But as architect William McDonough and chemist Michael Braungart point out in this provocative, visionary book, such an approach only perpetuates the one-way, "cradle to grave" manufacturing model, dating to the Industrial Revolution, that creates such fantastic amounts of waste and pollution in the first place. Why not challenge the belief that human industry must damage the natural world? In fact, why not take nature itself as our model for making things? A tree produces thousands of blossoms in order to create another tree, yet we consider its abundance not wasteful but safe, beautiful, and highly effective.Waste equals food. Guided by this principle, McDonough and Braungart explain how products can be designed from the outset so that, after their useful lives, they will provide nourishment for something new. They can be conceived as "biological nutrients" that will easily reenter the water or soil without depositing synthetic materials and toxins. Or they can be "technical nutrients" that will continually circulate as pure and valuable materials within closed-loop industrial cycles, rather than being "recycled" -- really, downcycled -- into low-grade materials and uses. Drawing on their experience in (re)designing everything from carpeting to corporate campuses, McDonough and Braungart make an exciting and viable case for putting eco-effectiveness into practice, and show how anyone involved with making anything can begin to do as well.

    But between complicated recipes and hard-to-find ingredients, many ramen lovers settle for the instant alternatives to get their fix. Ramen at Home offers simple, step-by-step recipes for authentic and creative homemade ramen. With over 100 recipes for broths, noodles, side dishes, and toppings, this cookbook makes it easy to enjoy real ramen any night of the week.Ramen at Home boils down to: Over 100 Recipes consisting of traditional ramen dishes from Japan along with creative flavor combinations from around the globe Step-by-Step Instructions making it simple to slurp homemade ramen on any weeknight Insightful Facts explaining Japanese culture and cuisine with every bite Recipes include: Green Vegetable Shio Ramen, Traditional Shoyu Ramen, Spicy Miso Ramen, Tonkotsu Ramen, Fried Noodles, Vegan Cold Chinese Noodles, and much more!Slurp up simple and savory bowls with Ramen at Home.

    Japanese clay pot (donabe) cooking has been refined over centuries into a versatile and simple method for preparing both dramatic and comforting one-pot meals. In Donabe, Tokyo native and cooking school instructor Naoko Takei Moore and chef Kyle Connaughton offer inspiring Japanese home-style recipes such as Sizzling Tofu and Mushrooms in Miso Sauce and Dashi-Rich Shabu-Shabu, as well as California-inspired dishes including Steam-Fried Black Cod with Crisp Potatoes, Leeks, and Walnut-Nori Pesto or Smoked Duck Breast with Creamy Wasabi–Green Onion Dipping Sauce. All are rich in flavor, simple to prepare, and perfect for a communal dining experience with family and friends. Donabe also features recipes from luminary chefs such as David Kinch, Namae Shinobu, and Cortney Burns and Nick Balla, all of whom use donabe in their own kitchens. Collectible, beautiful, and functional, donabe can easily be an essential part of your cooking repetory.

    Reveals the complete story behind the virtual British band, from childhood to Gorillaz inception, through albums, tours, videos, influences, breakdowns, and break-ups.

    In this rollicking narrative, Nicholas K. Smith carries us through the long twentieth century as sneakers became the totem of subcultures from California skateboarders to New York rappers, the cause of gang violence and riots, the heart of a global economic controversy, the lynchpin in a quest to turn big sports into big business, and the muse of high fashion. Studded with larger-than-life mavericks and unexpected visionaries--from genius rubber inventor, Charles Goodyear, to road-warrior huckster Chuck Taylor, to the feuding brothers who founded Adidas and Puma, to the track coach who changed the sport by pouring rubber in his wife's waffle iron---Kicks introduces us to the sneaker's surprisingly influential, enduring, and evolving legacy.

    From Baby Blue Eyes to Silver Bells, from Abelia to Zinnia, every flower tells a story. Gardening writer Diana Wells knows them all. Here she presents one hundred well-known garden favorites and the not-so-well-known stories behind their names. Not for gardeners only, this is a book for anyone interested not just in the blossoms, but in the roots, too.

    Here are 100 gratifying recipes for easy at-home eating and entertaining from brunch treats to soups, pizzas, pasta, and, of course, Flour's famous cakes, tarts, and other sweet goodies. More than 50 glorious color photographs by Michael Harlan Turkell take the viewer inside the warm, cozy cafés; into the night pastry kitchen; and demonstrate the beauty of this delicious food. With a variety of recipes for all skill levels, this mouthwatering collection is a substantial addition to any home cook's bookshelf.

    David Ulrich draws on the principles of Zen practice as well as forty years of teaching photography to offer six profound lessons for developing your self-expression. Doing for photography what The Artist's Way and Drawing on the Right Side of the Brain did for their respective crafts, Zen Camera encourages you to build a visual journaling practice called your Daily Record in which photography can become a path of self-discovery. Beautifully illustrated with 83 photographs, its insights into the nature of seeing, art, and personal growth allow you to create photographs that are beautiful, meaningful, and uniquely your own.You'll ultimately learn to change the way you interact with technology--transforming it into a way to uncover your innate power of attention and mindfulness, to see creatively, and to live authentically.

    Who can resist the combination of crisp baguette, succulent filling, and toppings like tangy daikon and carrot pickles, thin chile slices, refreshing cucumber strips, and pungent cilantro sprigs? You’ll have ample opportunities to customize your sandwich with filling options such as grilled pork, roast chicken, and “the special”—a delectable combination of garlicky pork, liver pâté, and Vietnamese cold-cuts. Opening a new realm of flavor for anyone tired of standard sandwich fare, The Banh Mi Handbook presents more than fifty recipes and numerous insights for crafting a wide range of sandwiches, from iconic classics to modern innovations, including: Crispy Drunken Chicken Shrimp in Caramel Sauce Grilled Lemongrass Pork Beef and Curry Sliders Coconut Curry Tofu Lettuce Wrap Banh Mi Respected food writer Andrea Nguyen’s simple, delicious recipes for flavor-packed fillings, punchy homemade condiments, and crunchy, colorful pickled vegetables bring the very best of Vietnamese street food to your kitchen.

    Picardie's unprecedented research illuminates Chanel’s path from little-known seamstress to the aristocracy of style in this stunning look at the fashion icon, illustrated with more than sixty color and black-and-white images.

    . ." "There's no way . . ." "It's impossible . . ." Enough. Get off your ass make your "someday" goals a priority—today. After years of coaching and consulting hundreds of startup rookies as well as seasoned entrepreneurs, executives, and CEOs, Bedros Keuilian realized that most people who want to start a business, grow an existing business, author a book, make more money, or make a bigger impact usually take the long, slow, painful way to get there . . . and more than 80 percent of entrepreneurs never get to their desired destination or achieve their full potential in business. They treat their dream as if it were merely a hobby and dip their toes in the water, but they never commit to diving in—you get the idea. It's time to cut the bullshit excuses. Everyone has a gift, a purpose. It's your duty to figure out what your gift is and how you're going to share it with the world. Man Up: How to Cut the Bullshit and Kick Ass in Business (and in Life) is your guide to doing exactly that. Keuilian, founder and CEO of Fit Body Boot Camp and known as the "hidden genius" behind many of the most successful brands and businesses throughout multiple industries, will show you how to break out of the sea of mediocrity, get singularly focused on your purpose, and do what it takes—not only to achieve but dominate your goals. With Keuilian's no-nonsense approach in both business and personal spheres, you'll be able to define your purpose and have clarity of vision—and a plan—to make the quantum leap. Whether it's creating and growing a company, leaving a legacy, making a difference, or launching a new brand, you will discover how to use your passion, purpose, and sheer grit to overcome any adversity that attempts to derail your progress. If there's an area of your life in which you need to man up, this book will get you there.

    In this engaging and important work, Stephen Prothero reframes the current debate, viewing it as the latest in a number of flashpoints that have shaped our national identity. Prothero takes us on a lively tour through time, bringing into focus the election of 1800, which pitted Calvinists and Federalists against Jeffersonians and “infidels;” the Protestants’ campaign against Catholics in the mid-nineteenth century; the anti-Mormon crusade of the Victorian era; the fundamentalist-modernist debates of the 1920s; the culture wars of the 1980s and 1990s; and the current crusade against Islam.As Prothero makes clear, our culture wars have always been religious wars, progressing through the same stages of conservative reaction to liberal victory that eventually benefit all Americans. Drawing on his impressive depth of knowledge and detailed research, he explains how competing religious beliefs have continually molded our political, economic, and sociological discourse and reveals how the conflicts which separate us today, like those that came before, are actually the byproduct of our struggle to come to terms with inclusiveness and ideals of “Americanness.” To explore these battles, he reminds us, is to look into the soul of America—and perhaps find essential answers to the questions that beset us.

    Enjoy steaming hot pork, chicken, or beef ramen dishes. Or branch out with seafood, vegetarian, or super spicy soups. There's even a host of recipes for cold ramen and other specialty ramen meals.Looking to please a lot of people? Amy Kimoto-Kahn will help you to "build-your-own-ramen" and show you how to start with one basic soup and then add a myriad of toppings to please a crowd. You'll even learn how to use instant ramen for delicious, but quick and easy dinners.Try your hand at:- Kobe Beef Tsukemen, ramen dipping noodles topped with quickly seared kobe beef, daikon radish, quail egg, lemon and shiso leaf served with a separate Shoyu (soy sauce based) soup infused with horseradish. - Lobster Ramen with lobster shell infused Shio (salt based) soup topped with fresh lobster, spinach, arugula, shredded purple cabbage, roasted garlic and lemon zest. - Oven Broiled Karaage Curry Ramen, topped with Japanese fried chicken, mizuna lettuce, marinated half-cooked egg, charred red onion and garlic chips in a Miso curry soup - Spicy Pork TanTanMen, a no soup version of the Szechwan style Dan Dan noodle with chili oil, sesame paste, numbing spices, topped with green onions, crushed peanuts and diakon radish sprouts. - Kamo Matcha Ramen topped with tea and shoyu (soy sauce) marinated smoked duck, marinated half-cooked egg, sliced pear and cilantro in a matcha infused Shio (salt based) soup. - Crispy Greens Ramen topped with broiled swiss chard, kale, and brussels sprouts with a coconut soup, topped with a poached egg, green onions and garlic chips in a Tonkotsu (pork bone based) soup. - Slow Roasted Tomato and Miso Spinach Chilled Ramen topped with herb roasted tomatoes, miso spinach, poached egg and toasted sesame seeds with a cold noodle broth. Why wait? Simply Ramen has all the recipes to make a comforting, steaming bowl of ramen to serve for dinner tonight!

    Born in Chicago to Filipino parents, Dale Talde grew up both steeped in his family's culinary heritage and infatuated with American fast food--burgers, chicken nuggets, and Hot Pockets. Today, his dual identity is etched on the menu at Talde, his always-packed Brooklyn restaurant. There he reimagines iconic Asian dishes, imbuing them with Americana while doubling down on the culinary fireworks that made them so popular in the first place. His riff on pad thai features bacon and oysters. He gives juicy pork dumplings the salty, springy exterior of soft pretzels. His food isn't Asian fusion; it's Asian-American. Now, in his first cookbook, Dale shares the recipes that have made him famous, all told in his inimitable voice. Some chefs cook food meant to transport you to Northern Thailand or Sichuan province, to Vietnam or Tokyo. Dale's food is meant to remind you that you're home.