Ballet Recipes: The ingredients of classical ballet technique

With a generous dash of posture, 500 grams of muscle tension, 4 tablespoons of turnout, 2 teaspoons of weight transfer, a clove of placement and a pinch of lengthening, this book contains all the ingredients of classical ballet technique. An activity book that involves you right from the first lesson, through doing and feeling every movement for yourself. There are no ready meals. Instead, there are kitchen cupboards filled with ingredients you need for preparing and making the best ballet recipes. Once you’ve understood and mastered the ingredients from part 1 of the book, part 2 teaches you how to apply them to the principles of classical ballet technique. And once you’ve discovered this ‘secret’, you’ll be able to improve your ballet technique time after time and get lots of enjoyment and satisfaction from this never-ending voyage of discovery! “This book has all the ingredients you need for beginning ballet. Ballet Recipes explains classical ballet technique in a clear, fun and visual way, and the metaphors used in the book will stay in its readers’ minds for years to come."Ernst Meisner,Artistic coordinator of the Dutch National Ballet’s Junior Company.Artistic director of the Dutch National Ballet Academy.