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The only book available on this rare and wonderful breed, this Comprehensive Owner’s Guide to the Bolognese serves as a complete introduction for new and potential owner. This enchanting Italian powderpuff” of a companion dog has been transfixing dog lovers around the globe by is affectionate character, beautiful coat, and distinctive charms. Written by Wolfgang Knorr, a bichon specialist who lives in Europe, this volume offers a fascinating account of the breed’s history on the Continent as well as a special section on the breed’s history in the United States written by breeder and author Amy Fernandez. The book continues with chapters on characteristics and the breed standard encapsulating all of the virtues of the Bolognese, offering sound advice about which owners are best suited to the breed.New owners will welcome the well-prepared chapter on finding a breeder and selecting a healthy, sound puppy. Chapters on puppy-proofing the home and yard, purchasing the right supplies for the puppy as well as house-training, feeding, and grooming are brimming with detail and illustrated with handsome adults and puppies. In all, there are over 135 photographs in this compact, useful, and reliable volume. The author’s advice on obedience training this lovely little dog will help readers better mold and train their dogs into the most socialized, well-mannered canine citizens. The extensive chapter on healthcare written by Dr. Lowell Ackerman provides accurate information on selecting a qualified veterinarian, vaccinations, parasites, infectious diseases, and more. The final chapter on showing the Bolognese offers insight and advice for owners interested in exhibiting their dogs in various kinds of dog shows. Sidebars throughout the text offer helpful hints, covering topics as diverse as vaccines, toxic plants, first aid, crate training, carsickness, fussy eaters, and more. Fully indexed.

Befriedigend/Good: Durchschnittlich erhaltenes Buch bzw. Schutzumschlag mit Gebrauchsspuren, aber vollständigen Seiten. / Describes the average WORN book or dust jacket that has all the pages present.

340 Ehemaliges Bibliotheksexemplar mit Stempel innen und Bibliothekssignatur auf Einband in gutem Zustand. Moderate Lager- und Gebrauchsspuren, vereinzelte Anstreichungen und Marginalien möglich. --- Dieser Titel stammt aus dem Bestand einer Hochschule für künstlerische und industrielle Gestaltung. Die Sammlung umfasst zahlreiche Themenbereiche: Kunst aller Stile und Stilepochen (z.B. Gotik, Renaissance, Romantik, Impressionismus, Expressionismus und Postmoderne), Kunstgeschichte, Architektur, Design, Bildhauerei und Handwerkskunst, Philosophie, Theaterwissenschaften und Geschichte. Ein Stöbern in diesem tausende Titel umfassenden Bestand lohnt sich! Bei weiteren Fragen sprechen Sie uns gerne an. LKX K 27770-B Ohne Schutzumschlag! 8830412481 Sprache: Italienisch Gewicht in Gramm: 2030

Unread book in perfect condition.

Physical description; lxxiv, 600 pages : illustrations ; 24 cm. Subject; Garzoni, Giovanni 1419-1505 - Correspondence.

Whether you're in the mood for a hearty tomato soup, a tasty yogurt with fresh fruit or a spaghetti Bolognese. This set of soup spoons is always ready to help you enjoy your meal. The spoons are made from durable stainless steel that's wear proof and features a handle that's very comfortable to hold. The stylish mirror finish takes care of that elegant finishing touch. Color: Silver.

As Marisa Iocco prepared her first Bolognese in a professional kitchen—a little too perfunctorily for the elder-statesman chef de cuisine nearby—he impulsively slapped her hand. “Cooking is not done by rote. Cooking is like music. Ingredients must sing.” From that moment, Iocco opened her ears and heart and started listening more closely...understanding that measures matter in both music and food. A chef was born. That was one of many experiences that shaped Iocco into one of this country’s most well known (and rare) native Italian female executive chefs. Every Menu Is A Love Story (Ecco Perché Amore) is a recipe-enhanced memoir that begins in a small town in Italy’s Abruzzo region where food soothed her father’s absence and her mother’s death, and crosses an ocean to where Iocco was freed to pursue (and achieve) national success. With a fine arts education, her mamma’s food instincts and a few American phrases, Iocco landed in Boston in 1988 as the city began acquiring a palate. There, she faced and overcame the “old boys” bastion of professional kitchens—opening four restaurants, consulting for many more—by serving the regional Italian cooking of her youth and by elevating traditional (but tired) Italian-American dishes. Equal parts memoir, cookbook and Boston ode, Every Menu Is A Love Story chapters include recipes reflecting the imprint of Iocco’s Italian and Italian-American dishes on her life. Exulting in every word, bite and note, to Iocco, every menu commands emotional commitment. Every menu is a love story. Ecco perché amore.

Exhibition of Bolognese bindings held at the Università di Bologna. In addition to the text there are 60 full page color plates showing important bindings in the exhibition. 122 pages. stiff paper wrappers.. 4to..

Dating from the 1520's, Bolognese swordsmaster's Antonio Manciolino's Opera Nova is the earliest surviving printed book on Italian martial arts. This seminal and eclectic Renaissance work contains clear and systematic instruction on the use of the sword and small buckler, sword and large buckler, sword and targa, sword and dagger, sword and cape, two swords, sword alone, and sword and rotella, plus a fascinating compendium on the use of polearms. Clearly and elegantly written, Manciolino's text is one of the best and clearest presentations of the martial skills required of the ideal Renaissance man. For the first time since its original publishing, this book has been translated into English by experienced historical fencing instructor Tom Leoni. Also included is a valuable and extensive technical introduction, complete with illustrations from both original sources and modern photographs, making it easy to follow Manciolino's instructions, sword-in-hand, even by beginners, while providing years of training for veteran martial artists.

This book provides a wonderful look at the work of the private, enigmatic Bolognese painter and engraver. The text traces Morandi's many influences, from Giotto to Cezanne and the Metaphysical painters to the Cubists, and discusses the manner in which his life and work have influenced the critical interpretations of his art. Many color reproductions illustrates every phase of Morandi's career, including his signature still lifes and landscapes with their serene groupings of muted objects.

Although Americans have shown interest in Italian Baroque art since the eighteenth century—Thomas Jefferson bought copies of works by Salvator Rosa and Guido Reni for his art gallery at Monticello, and the seventeenth-century Bolognese school was admired by painters Benjamin West and John Singleton Copley—a widespread appetite for it only took hold in the early to mid-twentieth century. Buying Baroque tells this history through the personalities involved and the culture of collecting in the United States.The distinguished contributors to this volume examine the dealers, auction houses, and commercial galleries that provided access to Baroque paintings, as well as the collectors, curators, and museum directors who acquired and shaped American perceptions about these works, including Charles Eliot Norton, John W. Ringling, A. Everett Austin Jr., and Samuel H. Kress. These essays explore aesthetic trends and influences to show why Americans developed an increasingly sophisticated taste for Baroque art between the late eighteenth century and the 1920s, and they trace the fervent peak of interest during the 1950s and 1960s.A wide-ranging, in-depth look at the collecting of seventeenth- and eighteenth-century Italian paintings in America, this volume sheds new light on the cultural conditions that led collectors to value Baroque art and the significant effects of their efforts on America’s greatest museums and galleries.In addition to the editor, contributors include Andrea Bayer, Virginia Brilliant, Andria Derstine, Marco Grassi, Ian Kennedy, J. Patrice Marandel, Pablo Pérez d’Ors, Richard E. Spear, and Eric M. Zafran.

Full colour cookbook sets out to rehabilitate food we have once loved and found exciting by adding good fresh ingredients to former favourites such as spaghetti bolognese, chicken kiev and even coq au vin.

Bologna, 1994; 2 voll., ril. in tela in cofanetto, pp. 880, 310 ill. b/n, 380 ill. col., cm 25x28.(Arte).(Le pitture regionali).(La pittura in Emilia Romagna. 5). Il volume dedicato al Seicento, curato da Andrea Emiliani, è composto da due tomi che vedono la partecipazione di molti esperti dell'arte bolognese ed emiliana. Oggetto di studio è l'attività dei maestri della pittura del XVII secolo (Carracci, Reni, Guercino) insieme con quella degli altri artisti, anche minori, di cui si analizza la produzione sia nei grandi complessi religiosi delle città capoluogo sia nei centri periferici della regione. un dominio di conoscenza comune con altre realtà psichiatriche, proponendo fra l'altro un'integrazione tra categorie diagnostiche e osservazione delle dinamiche familiari. cenza e la bellezza". Queste in sintesi le vicende di Jim, il protagonista.

An updated edition of the classic guide to northern Italian cookery features more than two hundred recipes that represent the best in authentic Italian cuisine, including Minestrone Soup, Tagliatelle Bolognese Style, Buschetta with Fresh Tomatoes and Basil, and Roasted Leg of Lamb with Garlic and Rosemary. Original.

Great bookbeautifully illustrated, featuring manuscripts and books of the Medieval, Gothic period. 69 color illustrations of examples of illuminated manuscripts. The Bolognese school, Florentine manuscripts, Sienese works, Neopolitan school, Lombard, and Venetian illuminated arts. Also illuminations from Grance, Germany, Bohemia and England. Gray cloth hardcover with illustrated dust jacket. 159 pages. Measures 5 1/2 by 7 1/2 inches. Interesting book, nicely illustrated.

Spittle Records present a reissue of Skiantos's Inascoltable, originally released in 1977. Inascoltable is the first album from Bolognese group Skiantos, the band that added a completely different flavor to the rock underground with their delirious performances and over the top lyrics. Released through Oderso Rubini's Harpo's Bazaar label (later Italian Records) in 1977 on cassette format, the album was recorded in one night in November 1977 in a session that was almost improvised. It was later

Keto cooking is easier than ever with more than 75 keto-friendly recipes all made on a sheet pan, in a skillet, baking dish, slow cooker or Dutch oven.Recipes for Chinese Peppercorn Beef, Pork Chops Bolognese, Roasted Rosemary Chicken Legs, Bacon & Cheese Dip and more!Every recipe is accompanied by a color photoChapters include: Breakfast; Soups & Stews; Meat; Poultry; Fish & Seafood; and Sides & DipsHardcover192 pages You'll save time on prep and clean-up, leaving more time to enjoy your fabulous keto meals!

Although Americans have shown interest in Italian Baroque art since the eighteenth century—Thomas Jefferson bought copies of works by Salvator Rosa and Guido Reni for his art gallery at Monticello, and the seventeenth-century Bolognese school was admired by painters Benjamin West and John Singleton Copley—a widespread appetite for it only took hold in the early to mid-twentieth century. Buying Baroque tells this history through the personalities involved and the culture of collecting in the United States.The distinguished contributors to this volume examine the dealers, auction houses, and commercial galleries that provided access to Baroque paintings, as well as the collectors, curators, and museum directors who acquired and shaped American perceptions about these works, including Charles Eliot Norton, John W. Ringling, A. Everett Austin Jr., and Samuel H. Kress. These essays explore aesthetic trends and influences to show why Americans developed an increasingly sophisticated taste for Baroque art between the late eighteenth century and the 1920s, and they trace the fervent peak of interest during the 1950s and 1960s.A wide-ranging, in-depth look at the collecting of seventeenth- and eighteenth-century Italian paintings in America, this volume sheds new light on the cultural conditions that led collectors to value Baroque art and the significant effects of their efforts on America’s greatest museums and galleries.In addition to the editor, contributors include Andrea Bayer, Virginia Brilliant, Andria Derstine, Marco Grassi, Ian Kennedy, J. Patrice Marandel, Pablo Pérez d’Ors, Richard E. Spear, and Eric M. Zafran.

Bologna, 2013; ril., pp. 496, ill., cm 16x22.(Biblioteca Storica). Anarchico, interventista, fascista della prima ora, amico, conterraneo e spalla di Mussolini, Leandro Arpinati (1892-1945) è stato una delle figure principali, e dal destino più insolito, nel regime fascista. Capo dello squadrismo bolognese, vicesegretario del partito e podestà di Bologna, poi sottosegretario (cioè di fatto ministro) agli Interni, Arpinati terminò bruscamente la sua carriera quando, nel 1933, fu rimosso e spedito al confino. Estromesso dai palazzi del potere, finì isolato, ma non dimenticato, nella sua tenuta alle porte di Bologna. Dopo l'8 settembre 1943 rifiutò l'offerta di tornare a collaborare col duce, e anzi ebbe contatti con la Resistenza. Ma il suo nome era troppo legato al fascismo e il 22 aprile 1945, poche decine di minuti dopo l'arrivo degli alleati, un commando partigiano lo giustiziava. Queste pagine ne ripercorrono la complessa vicenda umana e politica, di cui restituiscono le molteplici ombre.

Where would eggs benedict be without hollandaise, spaghetti without Bolognese, tortilla chips without salsa, or French fries without ketchup? A world without sauces is a dull and dry world indeed. But what exactly are sauces? How did they become a crucial element in every country’s cuisine? Maryann Tebben answers these questions in this flavorful history, giving sauces their due as a highly debatable but essential part of our culinary habits.             Tebben begins in fifth-century China with its many fermented sauces, then follows them along trade routes from East to West as they become a commodity and helped seafarers add flavor to their rations. Tracing the evolution of food technology, she explores the development of the art of sauce creation and examines the foams, ices, and smokes―barely recognizable as sauces―that are found in the increasingly popular world of molecular gastronomy. Tebben also investigates the many controversies that have sprung up around sauces―how salsa has overtaken ketchup in popularity in the United States, and how British Worcestershire sauce actually originated in India―and offers tantalizing historical comparisons such as that between ketchup and Tabasco. A charming look at the source of soy sauce, mole, beurre blanc, and more, Sauces will please expert chefs and novice sauciers alike.