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By Molen, S. J. van der
Book. English.
Published London: Coles, 1970

By Briggs, Philip
Paperback. English.
Published [London]: Rough Guides, 2024
Seventh edition / this seventh edition was updated by Philip Briggs and Ariadne Van Zandbergen
This is a guide to Cape Town and its environs, including Table Mountain, Cape Point, the Winelands and the Whale Coast, and the Garden Route all the way...

By Hawes, J. M. (James M.)
Paperback. English.
Published London: Old Street Publishing, 2022
A companion book to the landmark BBC television documentary series to be broadcast from April to June 2022, 'Brilliant Isles' tells the turbulent story...

By Wetering, Ernst van de
Book. English.
Published Amsterdam: Amsterdam University Press, 1997
Rembrandts paintings have been admired throughout centuries because of their artistic freedom. But Rembrandt was also a craftsman whose painting technique...

By Van Rensburg, Laure
Paperback. English.
Published UK: Penguin Books, 2022
Steven Harding is a handsome, well-respected professor. Ellie Masterson is a wide-eyed young college student. Together, they are driving south from New...

By Van Zandt, Eleanor
Book. English.
Published London: Collins & Brown, 1994
Containing nearly 30 projects employing all the techniques of cross-stitch and a wide range of styles, both traditional and modern, this book provides...

By Van Halen
Score. English.
Published London: International Music Publications, 1997

By Tulleken, Chris van, 1978- author
Large print. English.
Published Oxford: ISIS, 2024
We have entered a new 'age of eating' where most of our calories come from an entirely novel set of substances called ultra-processed food - food which...

By Genechten, Guido van
Hardback. English.
Published New York: Clavis Publishing, 2021
A simple, colorful board book about farm animals

By van Tulleken, Chris
eAudiobook. English.
Published [London]: Cornerstone Digital, 2023
Unabridged ed
An eye-opening investigation into the science, economics, history and production of ultra-processed food. It's not you, it's the food. We have entered...
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