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Fils_de_Artemis
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Fils_de_Artemis ( Detail )
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Fils_de_Artemis ( Detail )
Le Fils d'Artemis
Oil on canvas, Circa 2005
23.35 x 28.50 inches [59.3 x 72.3 cm]
Arts of Fairies Gallery, Barcelone
Le Fils d'Artemis
( Detail)
Le Fils d'Artemis
( Detail)
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Fils_de_Artemis
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Fils_de_Artemis
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Fils_de_Artemis
Le Fils d'Artemis
Oil on canvas, Circa 2005
23.35 x 28.50 inches [59.3 x 72.3 cm]
Arts of Fairies Gallery, Barcelone
Le Fils d'Artemis
Oil on canvas, Circa 2005
23.35 x 28.50 inches [59.3 x 72.3 cm]
Arts of Fairies Gallery, Barcelone
Le Fils d'Artemis
Oil on canvas, Circa 2005
23.35 x 28.50 inches [59.3 x 72.3 cm]
Arts of Fairies Gallery, Barcelone

Michael Flatley - Celtic Myst Cry of the Celts

Blind Guardian - Celtic Spirit

 

Customized Portrait. The concept is simple: You want your portrait in mythical scene, emperor Alexander the Great, or any other person. You request at Arts of Fairies, Inc. and the work start, finaly you have a unique portrait in world.

To create Le Fils d'Artemis, inspired in photo of actor Colin Farrell in Alexander the Great, These elements were used: A photo of President of Arts of Fairies, Inc., the Count Thoni L Barrero, and a photo of the scene with Colin Farrel in the heat of battle, from the film Alexander the Great. The result: A magnificent work, full of action, life, dynamics, realism.

LE FILS d'ARTEMIS

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Arts of Fairies, Inc. Arts of Fairies, Inc. Recommend book: Greece From the Air
From Partner Amazon, Inc.

Editorial Reviews
Amazon.com
The Mediterranean light hits the Greek islands in a special way. For thousands of years authors have been trying to describe it, and Yann Arthus-Bertrand's sumptuous photography brings it alive. The 102 color aerial photographs in Greece from the Air depict a craggy, flower-specked coast against an aqua sea, cultivated fields, houses built into cliffs, the Theater of Dionysus, the harbor of Piraeus, the village of Thera built on a colossal rocky mount 120 meters high, the green-swathed hills of Thessaloníki, and Ia with its narrow streets, whitewashed staircases, and blue-domed churches. Janine Trotereau's text provides context and history, but it is the pictures, lyrical and evocative, that will hypnotize you into booking your next vacation in Greece.

Language Notes
Text: English (translation)
Original Language: French

Product Details
Hardcover: 157 pages
Publisher: Harry N Abrams (September 1, 1997)
Language: English

Product Dimensions: 14.7 x 11.1 x 0.8 inches
Average Customer Review: Greece from the air book pictures

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Olive Tree Gethsemane Mediterranean Sea Israel

Arts of Fairies, Inc. Arts of Fairies, Inc. Recommend book: The Greek Islands
From Partner Amazon, Inc.

Editorial Reviews
Amazon.com
Eyewitness Travel Guides are the original illustrated travel guidebooks-and they're still the best. Since 1993, the Eyewitness brand has established itself as one of the industry leaders, with sales of more than 6.5 million copies in the U.S. alone. Featuring more than 70 worldwide destinations, new titles are being added to the best-selling Eyewitness Travel Guides series each year. In 2003, to mark the 10th anniversary of the publication of Eyewitness Travel Guides, DK is re-launching the entire series, fully updated, and with a brand-new look.

Language Notes
Text: English (translation)

Product Details
Hardcover: 400 pages
Publisher: DK Travel; Revised edition (January 31, 2003)
Language: English

Product Dimensions: 8.6 x 5.4 x 0.8 inches
Average Customer Review: Greece from the air book pictures

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Olive Tree Gethsemane Mediterranean Sea Israel

Arts of Fairies, Inc. Arts of Fairies, Inc. Recommend book: The Glorious Foods of Greece: Traditional Recipes from the Islands, Cities, and Villages
From Partner Amazon, Inc.

Editorial Reviews
Amazon.com's Best of 2001
Moussaka, grilled fish, and feta salad with olives--that's it for Greek food, right? Wrong, as abundantly proved by Diane Kochilas's masterful The Glorious Foods of Greece. For over 10 years, Kochilas investigated the vast wealth of Greek cooking, traveling to its islands, cities, mountains, and villages and talking to cooks, bakers, fisherman, farmers, and cheese makers. She listened astutely, and the result is not only hundreds of authentic recipes, but a definitive culinary guide.

Following an introduction in which Kochilas details, among other fascinating information, the nature of each region's cuisine (Rooumali and Epirus are shepherds' domains, she writes, "where the reigning food is pita, as in savory pie, hundreds of them...."), she then offers chapter-by-chapter observations with straightforward recipes. These range from mezze (appetizers) and soups to breads, main dishes, sweets, and drinks. From the olive country of Peloponnesus, for example, readers are offered the likes of Roast Leg of Lamb with Wine, Garlic, Allspice, and Cheese. The Italian-influenced Ionian islands provide Chicken Stewed in Fragrant Tomato Sauce with Thick Pasta, among other dishes. Snd from Macedonia and Thrace come such fare as Roasted Potato Salad with Hot Pepper and Mint, and Leek and Yogurt Pie.

Throughout, Kochilas also provides interesting sidebars (The Sardines of Lesvos, for example, profiles this local treasure known for its sweetness), ingredient sketches, and preparation suggestions. A section that explores cooking techniques and a useful source list concludes the book, which is a tribute to a widely undiscovered cuisine and the author's steady yet exuberant powers of investigation. --Arthur Boehm

From Publishers Weekly
With this massive and masterful collection, Kochilas (an American with Greek roots who works in Athens as a food reporter for a Greek newspaper) brings Greek cooking front and center in American kitchens. Region by region (the Ionian Islands, the Cyclades, etc.), she provides over 400 appealing Mediterranean recipes. Fine seafood dishes such as the Fried Mussels of northern Greece and Spiny Lobster Cooked with Spring Onions and Herbs from Lesvos abound, as do interesting meat preparations, including the many lamb and goat dishes of Roumeli and Quinces Stuffed with Ground Lamb from the north, as well as poultry standouts like One-Pot Chicken with Broth-Simmered Noodles and Ground Walnuts (upholding the tradition of cooking noodles in broth because water was scarce). Many dishes use common ingredients in surprising ways, like an earthy Pasta with Yogurt and Caramelized Onions from Kassos and Chard-Stuffed Turkey from Nazos. Kochilas doesn't skimp on savory pies (Fresh Cheese Pie with Fennel from Kalavyrta, Pumpkin and Carrot Pie from Cephalonia), bread (Raisin-Stuffed Lazarus Bread from Lesvos), or desserts (Pancakes with Yogurt and Currants), and she presents numerous appetizing vegetable dishes. The text sections are of uniformly high quality, with indispensable pages on regional cheeses. Kochilas writes lovingly and insightfully about her adopted country, profiling the many Greeks (mostly women) who generously shared recipes with her, and displays a deep grasp of history. (Apr.) Forecast: Kochilas's eight years of research show in the book's thoroughness. A landmark for Greek cooking in the U.S., it's a likely candidate for cookbook awards and can be confidently billed as the definitive source.
Copyright 2001 Reed Business Information, Inc.

Language Notes
Text: English

Product Details
Hardcover: 512 pages
Publisher: Morrow Cookbooks; 1st edition (April 10, 2001)
Language: English

Product Dimensions: 10.2 x 8.4 x 1.4 inches
Average Customer Review: Greece from the air book pictures

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"Ad Ignotum" Past Eternity, Circa 1880

 

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