Books published by publisher Van Nostrand Reinhold Company

This comprehensive and richly illustrated book covers every phase of hand-building and decorating clay pieces, working with tools usually found in the home. It is perhaps the only book that includes all the basic techniques for making pottery without a wheel; draping clay into a clay mold, folding clay over a newspaper mold, wrapping clay around a form, draping clay over a hump mold, making a pinch pot and coil building, to name a few. Detailed step-by-step illustrated instructions for making pots, bowls, tiles, panels and other useful pieces are clearly presented. Ideas are suggested for table tops, patios, floors, gardens and garden walls, playrooms, fireplaces - in fact for any area where original ceramics will enhance the decor. Finishes are also covered, including 39 glaze recipes and many techniques for applying stains. A special chapter covers all basic information on preparing pots for the kiln, plus a glossary of terms and a bibliography of books and magazines for beginning and advanced potters.

From the dust jacket: "Stitchery is proving to be so valuable in developing creativity in children that more and more teachers and mothers want to know how to bring to children this joyful and meaningful experience.... The book starts with stitchery for children as young as 2 1/2 and continues through High School. It is organized by ages and school grades. All the material is new, prepared with children in mind. There are over 200 stitch diagrams and 175 photographs, most of which show children's stitcheries...."

This is a complete revision of a classic culinary work, originally and still published in German. It guides the reader through the fourteen basic cooking methods including poaching, boiling and grilling. Tools, equipment, and methods are discussed and illustrated with many line drawings in the first part of the book. The second part contains numerous recipes which allow the reader to test the skills obtained in the first part. In addition, it contains many of the business aspects of running a kitchen such as layout and accounting. Two four-colour inserts illustrating many of the recipes and techniques are included in the text. This book should be of interest to chefs, cooks and restauranteurs, students.