Product Description

Puppies. Fuzzy, cuddly puppies. They may just be learning to walk, but they already know how to charm. And photographer Sharon Montrose knows just how to capture puppies in all their wet-nosed, tail-wagging appeal.

With this emotionally captivating book, the latest addition to her hit Lightweights Littermates series, Montrose trains her camera’s loving and bemused eye on French bulldogs. Her subjects—sweetly defenseless newborns as well as older pups just beginning to explore the world around them—are portrayed in both group and individual shots. But whether they’re huddled tightly together with their brother and sister littermates or bravely venturing out on their own, these little dogs share a common trait. They are adorable.

As in the previous Lightweights Littermates books—on dachshunds and Labs—Montrose gives you each pup’s name, with the bite-size bulldogs represented by Pretzel, Flyboy, and Tubbs (among others) and the petite poodles by Claudine, Pascal, and Amelie. She also provides the age and weight for each—illustrating just how endearingly tiny they are by perching some of her wide-eyed pups on antique balance scales. Cute? You bet. These books are guaranteed to warm any dog-lover’s heart.

Product Details

• Amazon Sales Rank: #637633 in Books
• Published on: 2007-09-01
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 72 pages

Features

• ISBN13: 9781584796350
• Condition: NEW
• Notes: Brand New from Publisher. No Remainder Mark.
• Click here to view our Condition Guide and Shipping Prices

About the Author
SHARON MONTROSE is a professional photographer and the author of Dogtionary, Cationary, and Stewart, Tabori and Chang’s Labs: Lightweights Littermates, Dachshunds: Lightweights Littermates, Lightweights, Carry-Ons, and Mutts. She lives in Los Angeles with her husband and dogs, Simon and Avery. You can visit her website at www. sharonmontrose.com.

Customer Reviews

Oooh la la! Magnifique!
This book is outstanding! A must-have for every kitchen regardless of how experienced a cook you are. I attended the full time 6-month culinary program at the FCI a few years ago and this is almost verbatim our first quarter (6 week) curriculum. We then spent the next 3 quarters refining and practicing and expanding on all these techniques. If you don't want to sacrifice 6 months and $50,000 (an endless cuts and burns and bad hair days) to attend cooking school, then buy this book and cook every recipe over and over and you will become an excellent cook. If you master all the skills and techniques in the book, you can walk into any kitchen and hold your own as this is the foundation of classic cooking and the language of the kitchen.

Hints and tips from the Deans and Chef Instructors pepper the book for every technique with tidbits such as "...cook beans at a constant low temperature and cool them in their cooking liquid. ~ Dean Alain Sailhac" or "Do not cover a chicken after roasting or it will steam and make the meat taste reheated." ~Dean Jacques Pepin". It's like getting a personal cooking lesson from the greatest chefs of our time. The book teaches the 250 foundation techniques including stocks, sauces, soups, salads, eggs, potatoes, poultry, beef, veal, lamb, pork, fish, shellfish, marinades, stuffings, organ meats (my least favorite day in cooking school!), pastry dough, creams & custards, crepes, brioche, frozen desserts, meringues, mousses, and soufflés (my favorite day in cooking school! :)

It also explains in great detail terms in a kitchen, names of equipment and pots and pans, food safety, knifes and knife skills, and professional kitchen management. If you want to become an outstanding home cook or are considering or about to attend cooking school, I strongly recommend devouring (pun intended) this book. If you learn this book, or at least become familiar with all the techniques, then you will be leaps and bounds ahead of the game. Bon courage et bon appetit!

Fantastic
1ST off, this is not a cookbook, but a textbook. Should you be interested in vastly improving your skills in the kitchen, buy this instead of wasting time watching "celebrity" cooking shows. Following the information provided in this book will not make you a professional chef, but will allow you to create and serve dishes that will make you the envy of the "foodie" group.

Please FCI do a volume 2
If you can't attend FCI this book must be the next best thing. Home cooks should not be put off, however, this is a treasure chest of wonderful ideas,techniques, information and recipes. Oh to have the time to cook the recipes from front to back!

Please F.C.I. put together a volumn 2 the world will be a better place for it.