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Born to Party, Forced to Work, 21st Century Hospitality by Bronson van Wyck

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Born to Party, Forced to Work, 21st Century Hospitality by Bronson van Wyck
Located in New York, NY
The internationally acclaimed event producer shows his ideas and inspiration for ultimate and intimate celebrations What defines a truly great party? Most of all: generosity of spi...
Category

21st Century and Contemporary Chinese Books

Materials

Paper

Born to Party, Forced to Work, 21st Century Hospitality by Bronson van Wyck
Located in New York, NY
The internationally acclaimed event producer shows his ideas and inspiration for ultimate and intimate celebrations What defines a truly great party? Most of all: generosity of ...
Category

21st Century and Contemporary Chinese Books

Materials

Paper

Annie Leibovitz At Work
Located in New York, NY
Annie Leibovitz, our most celebrated living photographer, explains how her pictures are made, in this updated edition of her classic text In this newly revised edition of her semina...
Category

2010s Chinese Books

Materials

Paper

Raymond Pettibon: "A Pen of All Work" Book
Located in New York, NY
"A rich yet eclectic archive. Pettibon is an irreverent satirist and chronicler, who, armed with an observant eye and a steady hand, still remains unafraid to lead us into the darkes...
Category

21st Century and Contemporary Books

Materials

Paper

From Classic to Contemporary
By Phaidon
Located in New York, NY
Interior design firm Cullman & Kravis infuses traditional interiors with a modern perspective, embracing historicism and referencing a wide range of cultures and contemporary design ...
Category

2010s Chinese Books

Materials

Paper

Where to Eat Pizza
Located in New York, NY
Over 1,000 food experts and aficionados from around the world reveal their insider tips on finding a perfect slice of pizza From the publishers of the bestselling Where Chefs Eat comes the next food-guide sensation on the most popular dish - pizza! The world over, people want the inside scoop on where to get that ultimate slice of pizza. With quotes from chefs, critics, and industry experts, readers will learn about secret ingredients, special sauces, and the quest for the perfect crust. The guide includes detailed city maps, reviews, key information and honest comments from the people you’d expect to know. Featuring more than 1,700 world-wide pizzerias, parlours, and pizza joints listed. All you need to know - where to go, when to go, and what to order. Daniel Young is the London pop-up Pioneer behind young and foodish com and its burger Monday, pizza Tuesday and Spag Wednesday event series. He established himself as a pizza authority while restaurant critic of The New York Daily News. 'He has,' wrote Ed Levine...
Category

21st Century and Contemporary European Books

Materials

Paper

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Art:21, art in the 21st century. New York: Harry N. Abrams, Inc., 2001. Hardcover with dust jacket. 216 pp. A companion volume to a PBS series which introduced 21 artists working in ...
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