Tagged: their

Skin Deep: Women on Skin Care, Makeup, and Looking Their Best

In this collection of more than 40 columns, New York Times beauty writer Bee Shapiro gets the world’s most photographed people to share their most intimate rituals: daily skin care regimens, opinions on makeup, hair care, diet and exercise, and the way beauty has evolved for each person over the course of his or her life.
 
Beauty—unlike fashion—is something almost anyone can participate in and still have stellar results: the moisturizer that Emma Roberts buys at Whole Foods is just as accessible to any other 26-year-old.Skin Deep is an in-depth look at the surprising role that beauty plays in our lives, the large or small amount of work it involves on a daily basis, the money spent, the time taken, and what it means to everyone from ballet dancers to musicians, models to powerful entrepreneurs. You’ll learn how Kylie Jenner gets Instagram-ready; the preferred face mask of supermodel Natalia Vodianova; what beauty staples Olympian Allyson Felix uses off the track; and exactly what makes Martha Stewart’s skin-care regimen cost $2,000.
 
Including 10 new subjects, alongside favorites like Gwyneth Paltrow, Priyanka Chopra, and Anna Kendrick, plus sidebars and photography, Skin Deep takes an intriguing look at contemporary beauty, not only through entertaining celebrity interviews, but with in-depth guidance from names like Christophe Robin and Patrick Ta, as well as other beauty experts, and through Shapiro’s own look at popular trends—for both a sense of context and a wealth of applicable beauty advice.

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Culinary Herbs: Their Cultivation, Harvesting, Curing and Uses

“In these days of jaded appetites, condiments and canned goods, how fondly we turn from the dreary monotony of the “dainty” menu to the memory of the satisfying dishes of our mothers! What made us, like Oliver Twist, ask for more? Were those flavors real, or was it association and natural, youthful hunger that enticed us? Can we ever forget them; or, what is more practical, can we again realize them? We may find the secret and the answer in mother’s garden. Let’s peep in.”

First published in 1912, M. G. Kains’ CULINARY HERBS: THEIR CULTIVATION, HARVESTING, CURING AND USES is at once a down to earth guide to organic, chemical free cultivation, preparation and savory use of the 36 herbs most essential to every great cook’s cupboard, and an inspiring and poetic love song to the culinary charm of these tantalizing enhancements to both flavor and health.

Botanically, “herb” refers to any annual or perennial plant with a non-woody stem. However, the term herb has come to cover plants that have a specific benefit to mankind. Some even consider them to be the highest quality food known to the human race. We have been using herbs for thousands of years, both for flavoring food and for healing. They’re versatile, easy to grow – either in the garden or in pots on the window sill – and can be used fresh, dried or frozen.

This is the classic guide to both common and obscure herbs; a discussion of their properties, uses, cultivation strategies and much more.

CONTENTS

Preface

A Dinner of Herbs

Culinary Herbs Defined

History

Production of New Varieties

Status and Uses

Notable Instance of Uses

Methods of Curing

Drying and Storing

Herbs as Garnishes

Propagation, Seeds

Cuttings

Layers

Division

Transplanting

Implements

Location of Herb Garden

The Soil and Its Preparation

Cultivation

Double Cropping

Herb Relationships

The Herb List:

Angelica, Anise, Balm, Basil, Borage, Caraway, Catnip, Chervil, Chives, Clary, Coriander, Cumin, Dill, Fennel, Finocchio, Fennel, Flower, Hoarhound, Hyssop, Lavender, Lovage, Marigold, Marjoram,

Mint, Parsley, Pennyroyal, Peppermint, Rosemary, Rue,Sage, Samphire, Savory, Summer Savory, Winter Southernwood, Tansy, Tarragon, Thyme

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