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Sporting a wider brim than the Classic, the Dante has sleek yet imposing proportions. The crown is relatively low for its brim size, so for a large hat this is an easy one to wear. The golden, café au lait colour of its panama straw contrasts discretely with the blue ribbon, for a gentlemanly touch. 100% straw Clean with a slightly damp cloth

Sporting a wider brim than the Classic, the Dante has sleek yet imposing proportions. The crown is relatively low for its brim size, so for a large hat this is an easy one to wear. The golden, café au lait colour of its panama straw contrasts discretely with the blue ribbon, for a gentlemanly touch. 100% straw Clean with a slightly damp cloth

Sporting a wider brim than the Classic, the Dante has sleek yet imposing proportions. The crown is relatively low for its brim size, so for a large hat this is an easy one to wear. The golden, café au lait colour of its panama straw contrasts discretely with the blue ribbon, for a gentlemanly touch. 100% straw Clean with a slightly damp cloth

Sporting a wider brim than the Classic, the Dante has sleek yet imposing proportions. The crown is relatively low for its brim size, so for a large hat this is an easy one to wear. The golden, café au lait colour of its panama straw contrasts discretely with the blue ribbon, for a gentlemanly touch. 100% straw Clean with a slightly damp cloth

Sporting a wider brim than the Classic, the Dante has sleek yet imposing proportions. The crown is relatively low for its brim size, so for a large hat this is an easy one to wear. The golden, café au lait colour of its panama straw contrasts discretely with the blue ribbon, for a gentlemanly touch. 100% straw Clean with a slightly damp cloth

Sporting a wider brim than the Classic, the Dante has sleek yet imposing proportions. The crown is relatively low for its brim size, so for a large hat this is an easy one to wear. The golden, café au lait colour of its panama straw contrasts discretely with the blue ribbon, for a gentlemanly touch. 100% straw Clean with a slightly damp cloth

Sporting a wider brim than the Classic, the Dante has sleek yet imposing proportions. The crown is relatively low for its brim size, so for a large hat this is an easy one to wear. The golden, café au lait colour of its panama straw contrasts discretely with the blue ribbon, for a gentlemanly touch. 100% straw Clean with a slightly damp cloth

Transporting readers to three of the most romantic cities in the world, this beautiful book brings to life their old-world charms and architectural gems, and presents 150 impeccable recipes for recreating their legendary cakes and pastries in the home kitchen.Vienna, Budapest, and Prague have a special hold on our imaginations, conjuring up a sense of timeless elegance, of historical and cultural riches–and of tables laden with the most extraordinary desserts imaginable. Rick Rodgers explores all these treasures in Kaffeehaus, a cook’s tour enhanced with stunning full-color photographs. Rodgers visits such culinary landmarks as Café Slavia in Prague and Café Sperl in Vienna, sampling apple strudel, the Emperor’s pancakes, hot chocolate, and other classics and gathering the recipes (and secrets) of master bakers. With an attention to detail developed through years of teaching, he explains how to make the perfect accompaniments to a cup of coffee, as well as spectacular endings to elegant meals.Filled with food facts and lore (from when coffee first came to Vienna to the great Sachertorte controversy), Kaffeehaus is a treat for armchair travelers and cooks alike.

Take a tour of the legendary cafés of Vienna, Budapest, and Prague where a rich tradition of masterful desserts and coffee lives on. For centuries, artists and philosophers have gathered around coffeehouse tables to complement their lively conversations with exquisite desserts. Modern cafés of this region remain loyal to this pastry tradition; though the décor has changed, it is still strudel—not lemongrass sorbet—that is served on the menu. In Kaffeehaus, Rick Rodgers celebrates 300 years of tradition with over 150 of the best classic Austro-Hungarian pastries. Using his celebrated skill as a teacher to present the recipes to bakers of all levels, Rodgers expertly shows how to create these glorious treats at home. Included are the explanations of the different kinds of batter, dough, and icing that form the foundation of this baking tradition, in addition to the many beverages—coffee or otherwise—that pair perfectly with the desserts. Kaffeehaus beautifully captures the taste and elegance of these cafés, commemorating their culture, history, and the delectable legacy of their desserts. Rick Rodgers is an award-winning cookbook writer and culinary instructor. An author of over forty diverse books, Rick co-authored Sarabeth’s Kitchen and The Model Bakery Cookbook and edited The Baker’s Dozen Cookbook. Rick often works behind the scenes as a consultant for entertainment figures, celebrity chefs, and corporations to develop their cookbook projects, including over ten cookbooks for Williams-Sonoma. His recipes have appeared in a number of publications such as Cooking Light, Men’s Health, Food and Wine, and many sites online, including Epicurious. He has also presented on television shows such as Today, CBS Good Morning, and Food Network Challenge. Winner of Bon Appétit’s Outstanding Cooking Teacher of the Year Award, Rodgers teaches sold-out cooking classes around the world (including Korea and France). You can learn more at www.RickRodgers.com.

Take a tour of the legendary cafés of Vienna, Budapest, and Prague where a rich tradition of masterful desserts and coffee lives on. For centuries, artists and philosophers have gathered around coffeehouse tables to complement their lively conversations with exquisite desserts. Modern cafés of this region remain loyal to this pastry tradition; though the décor has changed, it is still strudel—not lemongrass sorbet—that is served on the menu. In Kaffeehaus, Rick Rodgers celebrates 300 years of tradition with over 150 of the best classic Austro-Hungarian pastries. Using his celebrated skill as a teacher to present the recipes to bakers of all levels, Rodgers expertly shows how to create these glorious treats at home. Included are the explanations of the different kinds of batter, dough, and icing that form the foundation of this baking tradition, in addition to the many beverages—coffee or otherwise—that pair perfectly with the desserts. Kaffeehaus beautifully captures the taste and elegance of these cafés, commemorating their culture, history, and the delectable legacy of their desserts. Rick Rodgers is an award-winning cookbook writer and culinary instructor. An author of over forty diverse books, Rick co-authored Sarabeth’s Kitchen and The Model Bakery Cookbook and edited The Baker’s Dozen Cookbook. Rick often works behind the scenes as a consultant for entertainment figures, celebrity chefs, and corporations to develop their cookbook projects, including over ten cookbooks for Williams-Sonoma. His recipes have appeared in a number of publications such as Cooking Light, Men’s Health, Food and Wine, and many sites online, including Epicurious. He has also presented on television shows such as Today, CBS Good Morning, and Food Network Challenge. Winner of Bon Appétit’s Outstanding Cooking Teacher of the Year Award, Rodgers teaches sold-out cooking classes around the world (including Korea and France). You can learn more at www.RickRodgers.com.

· An insider's guide to Budapest and its hidden secrets and addresses· An inspirational and practical guide to Budapest's finest and most interesting places, buildings, restaurants, shops, museums, galleries, neighborhoods, gardens and cafes· A new edition in Luster's successful and attractive series of city guidesBudapest has so much to offer; The 500 Hidden Secrets of Budapest helps you choose where to start when discovering this beautiful city. In this affectionate guide, Budapest local András Török shares 500 places to eat, sleep, drink, shop and visit in his hometown, as well as some interesting facts.

· An insider's guide to Budapest and its hidden secrets and addresses· An inspirational and practical guide to Budapest's finest and most interesting places, buildings, restaurants, shops, museums, galleries, neighborhoods, gardens and cafes· A new edition in Luster's successful and attractive series of city guidesBudapest has so much to offer; The 500 Hidden Secrets of Budapest helps you choose where to start when discovering this beautiful city. In this affectionate guide, Budapest local András Török shares 500 places to eat, sleep, drink, shop and visit in his hometown, as well as some interesting facts.

This is the ultimate insider's guide to Budapest. Non-stop facts and opiniions about the proud monuments, the shabby little shops, te grand boulevards, the Art Noveau cafes, the latest restaurants, the best bars, the most un-missable museums. 41 Fool-Proof Maps.

Hungary has only recently been re-discovered as one of Europe's treasuries of architecture and design. A voyage into the homes and countryside of this exotic European state, Living in Hungary opens in Budapest, where the inhabitants of Buda and Pest unwind in elegant cafés or bathhouses. Beyond the capital, a Danube cruise leads into the magyar provinces, Hungary's wine-producing regions, such as Tokaj, and glorious palaces and castles tucked away in the country's baroque heart. The 18-page Insider's Guide at the end of the book not only includes the best hotels, restaurants, cafés, and museums on offer, but also a whole range of original ideas for visitors who want to get a true taste of living in Hungary: traditional thermal baths and health centers,horseback-riding clubs, natural parks, wine tours, boat trips, and festival dates.

A film director's memoir which opens amidst the enchanted cafe society of pre-war Budapest and then propels the reader through De Toth's eventful life. Moving from Vienna, Paris and London to Hollywood, he introduces many of the legendary figures of cinema's golden age.

Winner of the 2003 Silver Medal for Gay/Lesbian Fiction, ForeWord Magazine Imre is one of the first openly gay American novels without a tragic ending. Described by the author as “a little psychological romance,” the narrative follows two men who meet by chance in a café; in Budapest, where they forge a friendship that leads to a series of mutual revelations and gradual disclosures. With its sympathetic characterizations of homosexual men, Imre’s 1906 publication marked a turning point in English literature. This edition includes material relating to the novels origins, contemporary writings on homosexuality, other writings by Prime-Stevenson, and a contemporary review.