Color Me Beautiful's Looking Your Best: Color, Makeup and Style-Mary Spillane

Kleuren maken de mens
Kies je kleur(Ned.versie) is een wereldwijde organisatie op het gebied van kleur- en stijladvies. In de komende maanden zullen Kies-je-kleur-adviseuses in uw Libris-boekhandel demonstraties geven en adviseren over kleur en stijl in persoonlijke verzorging (kleding en accessoires) en interieur. Ze worden daarbij ondersteund door de boeken van Mary Spillane: Mateloos mooi (9032810138), Kies je kleur: kleding(903281009X), De Taal van het uiterlijk: vrouwen (9032810111) en De Taal van het uiterlijk: mannen (verschijnt in juni, 903281012X).

Peter Lindbergh: Stories

Product Description
Known as "the poet of glamour" and "the man who adores women," Peter Lindbergh has been a driving force in the world of fashion and the evolution of the supermodel. He has approached his shoots as fashion "stories," working almost like a movie director on a set.

From Clueless to Class Act: Manners for the Modern Man - Jodi R. R. Smith (Boek)

Product Description
To make a favorable impression in his social and professional circles, a man has to have panache, style, and excellent etiquette. He should know how to dress for a night on the town, how to transform himself into a gracious host and a welcome guest, and how to write an impressive e-mail. With an eye toward contemporary issues, this witty and informative reference shows him the best way to handle every situation, from dining and dating to attending parties and the theater to proper cell phone conduct to putting his best foot forward in the workplace.

Craig Claiborne and the American Food Renaissance: The Turbulent Life and Fine Times of the Man Who Changed the Way We Eat - Thomas McNamee (Boek)

In the 1950s, America was a land of overdone roast beef and canned green beans—a gastronomic wasteland. Most restaurants relied on frozen, second-rate ingredients and served bogus “Continental” cuisine. Authentic French, Italian, and Chinese foods were virtually unknown. There was no such thing as food criticism at the time, and no such thing as a restaurant critic. Cooking at home wasn’t thought of as a source of pleasure. Guests didn’t chat around the kitchen. Professional equipment and cookware were used only in restaurants. One man changed all that.