Michael Schumacher

Engineering & Transportation

Automotive

Feierabend Verlag

This illustrated book is a welcome enrichment for everyone interested in contemporary architecture and urban design. With impressive photographs of trend-setting public buildings, exciting new cultural facilities, high-rise buildings, stadiums, international museums, churches and many other kinds of buildings, this book invites us to take an eye-opening tour of today’s architecture. Readers are presented with a diverse and fascinating variation of contemporary architecture through an inviting and engaging layout, which makes the material appealingly tangible.

Architecture: Today/Heute/Actuelle/Actual

Arts & Photography

Mathewson, Casey C.M.

Architecture

The Internet is the newest mass medium and at the same time most exciting technical development of our time. It offers nearly unlimited communication and information possibilities for everyone, according to the motto: "everyone, everywhere, connected." Created from a military network in the U.S.A. in 1969 and furnished with the graphic user interface World Wide Web, the Internet has long incorporated countless local networks and web sites worldwide. It isn’t surprising that around the globe over 500 million users are surfing more than 2 billion web sites. And there is no end in sight, because the Internet is expanding with dizzying speed. The appeal of the Internet is its actuality. Data can be accessed immediately from anywhere in the world, and everything one can even think of, on every possible theme, is offered. For both private individuals and companies, web sites are the modern equivalent of business cards. Websites uses detailed screen images of numerous selected sites covering themes including lifestyle, food, travel, sports, art and music, offering the curious reader an entertaining overview of this fascinating and fast-paced medium. For anyone who enjoys surfing the Net or those looking for creative suggestions, this book is just the right thing!

Websites: 100% loaded

Computers & Technology

Web Development & Design

Famous photographer Gabriele Boiselle on the horse track: 11 chapters with over 400 color photographs and informative text explain and examine a wide variety of horse breeds. This exclusive leather-bound book is the first one of a series that will fully illuminate the world of horses.

Fascination Horse

Boiselle, Gabriele

Photography & Video

This book is a collection of fascinating photographs taken by Allan Tannenbaum, the chief photographer of the SoHo Weekly News, documenting an exciting era in New York City – the 1970s. The city was bursting with creative activity and things were happening all over. The Arab Oil Embargo was affecting the economy, and the Vietnam War was eroding respect for government. Pop art gave way to performance art, rock ‘n’ roll succumbed to disco music, sex was accepted and even glorified. New York in the 70s paints a complete and unadorned portrait of this very special era.

New York in the 70s

Allan Tannenbaum

Individual Artists

Noodles, orzo, won ton—they are all pasta! Italian and Chinese noodles have conquered the world. Pasta has possibly had the most unusual trajectory of any basic food. Once a staple of the poor, it has found favor with renowned cooks, in whose hands pasta continues to take on new attributes and dimensions. Photographer Günter Beer and food stylist Patrick Jaros present pasta in all its variations: classic Italian, Asian, Eurasian crossovers, Pacific Rim, or sweet. Their recipes outline the fusion of traditional pasta dishes with numerous culinary surprises.

The World of Pasta

Gunter, Beer

Patrik Jaros

Churches, Cathedrals, Cloisters presents in 176 large-format pages the most beautiful monuments to arise out of 1250 years of German, Austrian and Swiss sacred architecture. The luxurious illustrations extend from the time of Charlemagne to the close of the twentieth century. The text thus offers an intensive overview of these thematic focal points and the correlating architectural history of Europe. The individual titles go into detail about distinctive features of each country and their most significant national monuments. Characteristics unique to each epoch are addressed in brief introductions, followed by large-format illustrations with detailed and specific information about each of the buildings presented in the book.

Churches, Cathedrals and Monasteries: Sacred Germanic Architecture

TOMAN, ROLF

Bread is one of the most multi-faceted staple foods around the world. Have you ever wondered where bagels originated, how crisp bread is made, or how to bake black bread at home? This book provides all the answers. It relates the history of the classic bread types, explains the differences between the many sorts of grains and flour, gives an overview of the international bread families, and concludes with a variety of recipes for bread dough. The combination of information, anecdotes, and recipes makes Bread not only an entertaining book to read but also provides an excellent cookbook.

The World of Bread: History - Ingredients - Recipes

Cookbooks, Food & Wine

Kraus, Ulrike

Mader, Ruth

Baking

Underwear

Carbonelle, Lidia

Saltwater fish, freshwater fish, and shellfish — all the culinary delights of the sea are represented in this richly illustrated cookbook. The special component of this book is that the varying methods of preparing the foods are emphasized. The gilthead seabream, for example, is steamed, boiled, grilled, and baked in a salt crust. Other types of fish are the crowning touch in a stew, but can also be poached, steamed, or fried with delicious results. Various sophisticated methods of preparation are demonstrated. Detailed instructions are given for each individual step of the process, beginning with cleaning, scaling and fileting the fish through the preparation of lobser, crab, and squid. Recipes for fish broth and classics like lobster- or white-cream sauce round out this varied cookbook.

Fish and Seafood: From caviar to grouper, mussels, salmon and shrimp : From filleting to poaching and portioning

Beer, GÜnter

Jaros, Patrik

Cooking by Ingredient

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Books by Feierabend Verlag