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An exciting introduction to a new generation of street artists whose spontaneous craft installations are leaving their mark on cities around the world In the past decade, street art has transformed from a practice carried out by anonymous creators, seen by some as vandalism, into a commercial enterprise and a respectable part of the international art market. One of the richest movements in street art has been the development of an alternative, crafts-based, three-dimensional movement, broadly identified as Street Craft. This new generation of artists is creating uncommissioned, site-specific works employing a range of art and craft techniques, including weaving, crocheting, sculpting, painting, gardening, light installation, and more. Street Craft brings together twenty-eight different artists from different countries whose work has redefined what street art can be. By diversifying materials and techniques, Street Craft artists are pushing beyond the two-dimensionality of graffiti and mural-painting, many of them using craft techniques to bring inventive beauty to bland urban surroundings. Tasha Lewis’s blue butterfly swarms decorate derelict corners of Indianapolis and New York, and Mademoiselle Maurice’s origami and lace graffiti beautifies the streets of Paris and Hong Kong. Other artists create sophisticated urban interventions bearing their personal tags, such as the artist SpiderTag, who intertwines sturdy rope and nails to construct abstract graffiti in Madrid, and GorillaLighting, who haunts Berlin’s industrial estates with impermanent projections. Each artist’s profile includes project descriptions, artist statements, and a selection of photographs of their work: a document of the vibrant panorama of Street Craft, which, like the art form itself, engages with its audience in new and exciting ways.
Tom Colicchio, chef/co-owner of New York’s acclaimed Gramercy Tavern, offers inspriation to cooks of any skill level with 140 simple recipes and technical tips. Realizing that his own culinary style had grown increasingly unembellished, and gambling that New York diners were experiencing that same kind of culinary fatigue (brought on by too much “fancy food”), Colicchio set out to prove that the finest food didn’t have to be the most complicated. So in March 2001 he opened a new restaurant, Craft, that offered diners simple, soulful dishes centered around single ingredients that went on to shake up many people’s ideas of what “restaurant food” should be like. Craft of Cooking leads you through Colicchio’s thought process in choosing raw materials—like what to look for in fresh fish, or how to choose the perfect mushroom—to show that good food is available to anyone with access to a good supermarket, farm stand, or gourmet grocery. The book also features “Day-in-the-Life-of-Craft” portraits, which offer a fascinating, behind-the-scenes glimpse at areas of the restaurant beyond the dining room. These segments allow you to peer into the fast-paced prep kitchen, to witness the high drama of reservations, and to get a taste of the humor and empathy necessary to serve New York’s colorful visitors and foodies. Using Tom’s straightforward and friendly voice, Craft of Cooking offers recipes suited to any purpose—from a quick family meal to a festive dinner party for twelve.
Insiders call it the Craft. Discover the fascinating true story of one of the most influential and misunderstood secret brotherhoods in modern society. Founded in London in 1717 as a way of binding men in fellowship, Freemasonry proved so addictive that within two decades it had spread across the globe. Masonic influence became pervasive. Under George Washington, the Craft became a creed for the new American nation. Masonic networks held the British empire together. Under Napoleon, the Craft became a tool of authoritarianism and then a cover for revolutionary conspiracy. Both the Mormon Church and the Sicilian mafia owe their origins to Freemasonry. Yet the Masons were as feared as they were influential. In the eyes of the Catholic Church, Freemasonry has always been a den of devil-worshippers. For Hitler, Mussolini and Franco, the Lodges spread the diseases of pacifism, socialism and Jewish influence, so had to be crushed. Freemasonry's story yokes together Winston Churchill and Walt Disney; Wolfgang Mozart and Shaquille O'Neal; Benjamin Franklin and Buzz Aldrin; Rudyard Kipling and 'Buffalo Bill' Cody; Duke Ellington and the Duke of Wellington. John Dickie's The Craft is an enthralling exploration of a the world's most famous and misunderstood secret brotherhood, a movement that not only helped to forge modern society, but has substantial contemporary influence, with 400,000 members in Britain, over a million in the USA, and around six million across the world.
With Think Like a Chef, Tom Colicchio has created a new kind of cookbook. Rather than list a series of restaurant recipes, he uses simple steps to deconstruct a chef's creative process, making it easily available to any home cook. He starts with techniques: What's roasting, for example, and how do you do it in the oven or on top of the stove? He also gets you comfortable with braising, sautéing, and making stocks and sauces. Next he introduces simple "ingredients" -- roasted tomatoes, say, or braised artichokes -- and tells you how to use them in a variety of ways. So those easy roasted tomatoes may be turned into anything from a vinaigrette to a caramelized tomato tart, with many delicious options in between. In a section called Trilogies, Tom takes three ingredients and puts them together to make one dish that's quick and other dishes that are increasingly more involved. As Tom says, "Juxtaposed in interesting ways, these ingredients prove that the whole can be greater than the sum of their parts," and you'll agree once you've tasted the Ragout of Asparagus, Morels, and Ramps or the Baked Free-Form "Ravioli" -- both dishes made with the same trilogy of ingredients. The final section of the books offers simple recipes for components -- from zucchini with lemon thyme to roasted endive with whole spices to boulangerie potatoes -- that can be used in endless combinations. Written in Tom's warm and friendly voice and illustrated with glorious photographs of finished dishes, Think Like a Chef will bring out the master chef in all of us.
For the last twenty-three years of Igor Stravinsky's incredibly full life, the noted musician, conductor, and writer Robert Craft was his closest colleague and friend, a trusted member of the Stravinsky household, and an important participant in virtually all of the composer's worldwide activities. Throughout these years, Craft kept a detailed diary, impressive in its powers of observation and characterization. This diary forms the basis for Stravinsky: Chronicle of a Friendship, now released in this substantially revised and enlarged edition.
Historically speaking, Sacramento benefited from a gold rush, an agricultural boom and, more recently, a brewing renaissance. The region's craft beer scene exploded from six to more than sixty breweries in about a decade, and the roots of that culture stretch back more than a century. Before Prohibition, thousands of acres of local hops supplied brewers across the country. Local farms are once again taking advantage of the temperate climate. In 1958, the University of California-Davis started America's foremost brewing science program, producing some of California's top brewers. Rubicon's 1989 award-winning IPA was just the beginning for the current, innovative resurgence. Author Justin Chechourka explores the complexities and nuance of this fermenting heritage.
Celebrate all that is quintessentially American about being on the water in the world’s most beloved boat. Since 1874, Chris-Craft has built boats of immense beauty that evoke an emotion and passion in all who see them. The varnished mahogany runabouts of yesteryear, and their modern sister-ships of today, all share the same design ethos, gorgeous lines, high quality, and style. The name alone conjures up images of classic wooden boats, waving flags, and unforgettable memories made on the waves. Immortalized on the big screen in such movies as On Golden Pond and Mission Impossible, the aura and romance of Chris-Craft shines through in this book featuring more than 200 boats—from never-before-published archival images to gorgeous color photos of collector and new boats—as well as plans and ephemera from Chris-Craft’s own collection. A thoroughly researched and informative narrative brings the captivating 140-year story to life. This is the ideal gift for boaters, as well as the perfect book for any owner of a vacation home or lake house—or those who aspire toward this American dream.
The most detailed collection of craft beer breweries is now more comprehensive than ever! Since the first edition of Craft Beer Revolution was published, fifteen new BC breweries have opened and another eighteen are scheduled to open by the end of 2014. Joe Wiebe, the Thirsty Writer, revisits the established and explores the province’s freshest new hoppy IPAs and strong stouts in this completely revised and updated guide. Microbrewing has exploded into a significant figure in the marketplace—the market share for artisanal beer climbed to 19 percent in 2013—and craft beer has become prominent in restaurants, taprooms and craft beer converts are carrying home growlers of creative and delicious brews. From the Kootenays to the west coast of Vancouver Island, the craft beer scene is booming. With profiles of BC’s finest craft breweries, as well as tap lists, bottle shops and an insider’s look at the people behind the kegs and casks, this second edition of Craft Beer Revolution explains how to best experience the beer phenomenon that’s sweeping the province.
Now into its eighth edition and written by Philip Briggs, the world’s leading author of African guidebooks, Bradt’s Rwanda has been the go-to guide for visitors to the ‘Land of a Thousand Hills’ for more than 20 years. Still the only standalone guide in English to this increasingly popular destination, it remains in a class of its own for in-depth information. With fresh research into developments across the country, Bradt’s Rwanda includes expanded coverage of Gishwati-Mukura National Park, which opened to tourism in 2021, and up-to-date details of rapidly modernising Kigali, considered Africa’s cleanest city. Rwanda continues to change and develop at an unprecedented pace – no country has a higher proportion of female parliamentarians – and there’s hardly a more accessible part of Africa. It’s no less intriguing for the convenience, however, and Rwanda’s superlative natural attractions constantly improve, with growing animal populations, as in Akagera National Park, where Africa’s Big Five (rhino, lion, leopard, elephant and buffalo) can be seen. This new edition also includes extensive maps and natural history information, while details of kayak and canoe excursions on Lake Kivu and the Mukungwa River complement advice about staying on tea plantations at Sorwathe or Gisovu. It contains everything you need to know about tracking mountain gorillas in Volcanoes National Park (workplace of primatologist Dian Fossey of Gorillas in the Mist fame) and chimpanzees in Nyungwe National Park (East Africa’s largest surviving montane forest, harbouring numerous endemic birds and primates) and Gishwati-Mukura (which is also the only location for the rare golden monkey outside the Virunga mountains). Also covered are Nyanza, with its hilltop Rukari King’s Palace Museum, and the Ethnographic Museum of Rwanda, the top cultural site in Butare (Huye). A chapter on nearby cities and national parks provides key necessary information to take an excursion into neighbouring DRC, including how to see lowland gorillas. As not only the most in-depth guide available in English, but also the guide with the longest history in the country itself, Bradt’s Rwanda is the indispensable companion for visitors, including wildlife enthusiasts and Africa aficionados.