Daniel Goleman - Foreign Audio
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Albin Michel Jeunesse
Albin Michel Jeunesse publishes a variety of books, attracting a broad fan base. Pre-readers love characters such as Mouk and Pomelo, early readers adore Geronimo Stilton, and teens devour our top notch Middle Age and YA series. Our catalogue showcases talents as varied as Marion Bataille, Blexbolex, Marc Boutavant, Janik Coat, Benjamin Chaud and Benjamin Lacombe, to name but a few. All of our publications, be they pop-up books, novelty books, picture books, novels or non-fiction titles, are brought to life with imagination and affection.
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Promoted Content
Children's & YAPode me chamar de Dodô (You can call me Dodo)
by Daniella Michelin
Coexistence, harmony, respect, existence and resistance are central themes of the book Pode me chamar de Dodô, written by Daniella Michelin and illustrated by Elisa Carareto.
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Promoted Content
Children's & YA2019Daniella's ravanne
by Armanath Hosany, Joëlle Betsey-Maestracci
Daniella will soon be turning 12. When she hears that a ravanne show will soon be hosted in her village, she feels the music inside her heart. But how will she learn to play of ravanne when all the boys around her think that this instrument is reserved for boys only?
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Zoology & animal sciencesDecember 2014Nutritional Modelling for Pigs and Poultry
by Hilda C P Bendezu, Melina A Bonato, Edney Pereira da Silva, Daniella C.Z. Donato, Juliano C P Dorigam, Jean-Yves Dourmad, Neil S Ferguson, Antonio Sergio Ferraudo, Colin Fisher, Frank Liebert, Edgar Oviedo-Rondón, Candido Pomar, Virginie Rivera-Torres, Normand St-Pierre, Jaap van Milgen, Nilva K Sakomura. Edited by Nilva K Sakmoura, Rob Gous, Ilias Kyriazakis, L Hauschild.
Modelling is a useful tool for decision making in complex agro-industrial scenarios. Containing a selection of the papers presented at the International Symposium of Modelling in Pig and Poultry Production 2013, this book brings together the best and most recent academic work on modelling in the pig and poultry industry, with a particular emphasis on nutrition. It reviews basic modelling concepts, descriptions and applications of production models and new methods and approaches in modelling.
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Food & DrinkJune 2022KOKS
Faroe Islands Flavours
by Tim Ecott
RESTAURANT KOKS** FAROE ISLANDS FLAVOUR Unique gastronomic experience at the end of the World! This new cookbook and coffee table book is about two-time Michelin star restaurant KOKS and its Head Chef, Poul Andrias Ziska. The book takes the reader on a unique culinary round trip to all the 18 islands and includes lots of exciting recipes from the Head Chef. People from all over the World fly in to experience two-time Michelin star restaurant KOKS. Now this experience is available through this book. Here is an excerpt of the introduction to the book by Head Chef Poul Andrias Ziska:”I was born here – surrounded by the forces of nature, the smell of the rolling Atlantic Ocean and the sight of rugged peaks cloaked in green. The flavours I create in the kitchen come from that landscape; they can be raw and powerful, and some of our ingredients - such as wild sea-birds - may be challenging. The photography reveals some of Koks’ latest dishes, but also portrays the raw beauty of the land and sea where the food was born. The chapter texts convey something of the essential spirit of the Faroes. This book will take you to each of the islands, and bring you a snapshotof what we try to do at Koks.” About Faroe IslandsThe Faroe Islands is located halfway between Scotland and Iceland in the Northeast Atlantic, and the islands are an archipelago of 18 mountainous islands and a population of 50,000. The population is scattered over 17 of the islands, although 40% live in the capital, Tórshavn. www.visitfaroeislands.com The English language edition of Faroe Islands Flavours is now available on the following website: Sprotin Manager: Jonhard Mikkelsenjonhard@sprotin.fo+298 21 42 48 Orders retail/selling/licence/rights/media/PR:Marco Loutermarco.almere@gmail.com+31-653909406
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Food & DrinkFrench Countryside Cooking
Inspirational Dishes from the Forests, Fields and Shores of France
by Daniel Galmiche
Daniel Galmiche, a Michelin-starred chef and author of French Brasserie Cookbook shows how to make authentic French dishes, using ingredients found in rural parts of the country in sustainable and stunningly inventive ways.
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Cooking with fish & seafoodSeptember 2013Celebrating Irish Salmon
Over 100 recipes from food writer Máirín Uí Chomáin and top chefs, salmon smokehouses and fisheries including all Michelin-starred Irish restaurants.
by Máirín Uí Chomáin
This beautifully illustrated book celebrating the Irish salmon contains 100 recipes. Máirín Uí Chomáin’s widely varied and eminently doable dishes are interspersed with recipes by guest contributors ranging from Michelin chefs to food writers and artisan fish smokers.
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Travel & holiday guidesMarch 2012Budapest
City Guide
by Adrian Phillips, Jo Scotchmer & Monika Phillips
Budapest has it all: spectacular architecture, award-winning cultural festivals, Michelin-starred restaurants, historic thermal baths and business-friendly hotels. The authors are winners of the British Guild of Travel Writers Best Guidebook Award and share their enthusiasm for the city in an engaging and witty style. Thoroughly updated, the third edition of Budapest is packed with up-to-the-minute information on hotels, cafés, bars and restaurants, as well as new walks. It provides travellers with all they need on where to stay, eat and drink, and what to see and do. _x000D_
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October 2023The Flavour Atlas
1,500 Creative Pairings and Innovative Recipes
by Raphaël Haumont, Thierry Marx
A practical, easy to use, mouth-watering book on the science of food pairing written by renowned Michelin star chef, Thierry Marx and physicist, chemist, and researcher, Raphael Haumont. Packed with 4-colour drawings of 80 fruits and vegetables and 1,500 creative pairings with at a glance aromatic wheels and recipes proposed by the Chef. Discover how a duo or a trio of aroma components can wake up your tastebuds and smell. A book to bring out your culinary creativeness while learning the role of chemistry behind different ingredient pairings.
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Travel & holiday guidesDecember 2014Luxembourg
by Tim Skelton
Despite being one of the smallest countries in Europe, Luxembourg packs a remarkable punch. Boasting hilltop castles, picturesque villages dotted within spectacular valleys, and more Michelin-star restaurants per capita than any other country in the world, this tiny nation has a great deal to offer._x000D_ _x000D_ Fully updated for this third edition, Bradt’s Luxembourg remains the only standalone guidebook to the country. Crammed with detailed coverage of history, culture and transport, plus practical advice on where to stay and eat, this entertaining and instructive handbook is a must-have for anyone wanting to discover the world’s last remaining Grand Duchy._x000D_
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Travel & holiday guidesMay 2015Lille
by Laurence Phillips
Whether you decide on a Sunday-night tango with stranger in a Renaissance cloister, or order a bowl of onion soup at dawn, should you explore France’s best art collection outside Paris or head for the discount designer stores of the legendary flea-markets, if you share a sandwich with artists in an old post office building or discover the Michelin-starred chefs of tomorrow, a decade since Lille was first chosen as European Capital of Culture the city has not stopped partying since. _x000D_ _x000D_ Just as the city continues to re-invent itself with ever more exciting places to eat, to explore to relax and to stay, so the latest edition of the award-winning Bradt Guide keeps up with the changes and continues to share the secrets of the past, present and future of a capital of Culture, of Flanders and of Life._x000D_ _x000D_
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El éxito internacional de la cocina catalana
Más allá de la creatividad y la innovación
by Mercè Bernardo, Raúl Escalante, Anna Arbussà
El éxito de la cocina catalana en las últimas décadas es indiscutible. Lo corrobora el hecho de que Cataluña tenga el mayor número de restaurantes galardonados con la estrella Michelin de España. La personalidad y el liderazgo de los chefs, la creatividad de las recetas, la innovación y el «fenómeno Ferran Adrià» son algunos de los factores que, como es sabido, han hecho posible que la gastronomía catalana haya alcanzado un nivel de excelencia tan alto. Pero, ¿existen otras causas? En esta obra se analizan otros motivos que ayudan a explicar este éxito, especialmente dos: las relaciones entre los cocineros y su formación. El anhelo por aprender y mejorar, el ambiente de colaboración y respeto mutuo son los ingredientes que han situado la cocina catalana entre las mejores del mundo.
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October 2022The Tea Sommelier
The Art of Selecting, Pairing and Appreciating the World’s Finest Teas
by Tea Parker (Chih Jung-sien)
We all know about pairing wine with food. The next big thing is pairing tea with food -- from drinking tea with simple meals at home, to multi-course tea pairings offered at Michelin-starred restaurants and headed by a new breed of F&B expert, the Tea Sommelier. This book introduces the art and science of matching tea with food, to bring out a synergy of flavours. The book covers all the basics of tea, from selecting to brewing and serving. It introduces all the world's major tea varieties, from High-Mountain Oolong, to Pu-erh to Darjeeling. The main focus is on how tea marries with different foods, both Asian and Western. For example, it may be hard to believe, but tea can be a better match for cheese than wine! This book looks into various cuisines as well as specific dishes, recommending the teas that will enhance the dining experience. Illustrated with over 500 photos, The Tea Sommelier will appeal not only to tea enthusiasts, but to all foodies out there.
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Personal & social issues: bullying, violence & abuse (Children's/YA)December 2018Bajo el paraguas azul
by Martínez, Elena
Youth novel about bullying and cyber-bullying in social networks, based on a real fact, with more than 10.000 readers in two years, only in Spain, and international awards for best inspirational novel: Latinos Books award (Los Angeles). A youthful novel that is a reference in Spain.
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Humanities & Social SciencesSeptember 2015Italians, somehow make it work in the end
by Isao Miyajima
They value appearance over practicality. The concept of "reading the atmosphere" does not exist. Business is determined by likes and dislikes. From fashion to cars, Italians have created first-class products with their unique sense and philosophy, and this book poignantly analyzes their views on life and work and their ecology.Among the readers who appreciated the book were those who had experienced hardships with Italians. It seemed that the more difficulties they had experienced with Italians, the more strongly they sympathized with me. The most gratifying comment was, "After reading this book, I am no longer angry with Italians. Once you understand the laws that govern different cultures, you will no longer be frustrated. I also began to verbalize and recognize the "laws of Italians," which I had intuitively learned until then. It is common for shallow people to want to use these laws once they have them, and I am no exception to this rule. Whenever I accompany Japanese staff members on a visit to Italy, we all have fun using the "Laws of Italians" to predict their behavior.We all enjoy anticipating the following: "This producer is frowning and discussing petty wine philosophy, but he will soon receive a phone call from Mamma," or "This driver arrived unusually ahead of time and waited for us, but he will stop at a gas station somewhere and let us wait for him to fill up his car," or "We have already requested a bottle of wine for the photo shoot several times, but this person is sure to make a mistake." When I do this, what would normally have been an outburst of frustration and anger, "Why didn't you do what I requested? But in many cases, the situation is resolved with a laugh. Putting things into words has a magical effect to exorcise various kinds of friction. Recently, the number of Italians visiting Japan has been increasing, and now I have more opportunities to teach them the "Laws of the Japanese. It is natural for Italians to be annoyed and irritated by the behavior of Japanese people. That is why I have to tell them in advance, "This dinner starts at 7:00 p.m., but for some reason we are supposed to meet at 6:00 p.m. We will probably only have a 5-minute meeting at 6:00 p.m., and then there will be nothing to do for the next 55 minutes. Since Italy is just about the time the office opens, please go ahead and make some business calls," or "The customer sitting in front of you will probably start dozing off after about three glasses of wine, not because your talk is boring, but because most Japanese people do not have alcohol-dissolving enzymes." Warning them in advance. Then, instead of saying, "That's rude!" rather than, "That's how it is in Japan. Where there is laughter, there is no conflict. Be prepared and you will be fine.What I have introduced in this book are my own "laws of Italians," but they are far from complete, and I am constantly updating them. However, I feel that if we can know the laws of other cultures, anticipate their behavior, and laugh at them when we come into contact with them, we will be able to avoid various conflicts.The author is the only Japanese undercover investigator for Gambero Rosso, the "Michelin of Italy," and was awarded the Order of the Star by the President of Italy in 2014.
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May 2021The Wellbeing Dictionary
by Lise Bourbeau, Micheline St-Jacques
This book is a volume of reference for all those who are interested in personal growth and it answers innumerable questions that more and more of people are asking themselves.It is also a priceless tool for all those who are counselors of some kind.Here’s an example of one of the definitions:ACCUSATION:To accuse, we must decide that someone is guilty. An accusation consists of a value judgment passed on a person, a situation or on ourselves because we disagree about something or are reacting to what we consider right and wrong or correct and incorrect. An accusation is always preceded by criticism and judgment whether openly or in our thoughts; i.e., accusing ourselves of weakness, impatience, poverty, lack of selfconfidence, willpower, etc., or accusing others of traits which DISTURB us or affect us emotionally.As soon as we accuse ourselves or others, we also experience EMOTION which depletes us of our energy. We accuse ourselves or others because we are deeply suffering and refusing to take RESPONSIBILITY. On the other hand, we suffer because we allow our EGO to control our life instead of LOVE. Our hidden fears fuel our accusations -- the fear of not being loved, accepted or validated. When we long to be loved, we don't love ourselves enough and hope others will do it for us.How can we ever stop accusing? By becoming aware of our FEARS, CRITICISMS, BELIEFS and the deep DESIRES hidden below these fears. Next we must determine whether or not our beliefs are still useful and then act accordingly. If we continue to go against what is beneficial to us, we will keep on accusing ourselves. Realize also that the less we accuse ourselves, the less we will accuse others (and the less they will accuse us)...
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October 2023Catalogued Ideas and Random Thoughts
A Cookbook
by Stuart Ralston
Stuart Ralston is known as one of the most innovative and creative cooks working in the UK today. Catalogued Ideas and Random Thoughts - A Cookbook is his debut book, tracing his evolution as a chef. It brings together the food that inspires him, the finely crafted dishes that he creates in his restaurants and the food he likes to cook at home. Beautiful quarter-bound edition with elastic closure.
