Keiichi Tahara, Architecture Fin-de-Siècle, Limited Edition, Set of 3 Books

“This book reveals everything about me. It’s been a 60-year contract. Photography is love and death—that’ll be my epitaph.” —Araki The first title in our new TASCHEN limited seri...

A Dream Comes True. Christo and Jeanne-Claude’s silver-shimmering Arc de Triomphe, Wrapped, Paris. In 1961, L’Arc de Triomphe, Wrapped was one the first public art projects that Chri...

Saffron in the City A colossal installation in New York’s Central Park February 2005 marked the ephemeral installation of a monumental work of art by Christo and Jeanne-Claude in N...

Sustainable Gastronomy Yoshihiro Narisawa’s manifesto on cuisine in harmony with the natural world Award-winning Japanese chef Yoshihiro Narisawa has turned to his homeland and nature to develop his innovative satoyama cuisine and culinary philosophy. Inspired by the Japanese tradition of foraging for ingredients on the land between mountains and villages, the area of satoyama, and by similar traditional methods for gathering food, Narisawa has created recipes and dining experiences based on the sustainable use of native ingredients. Also using foodstuffs from coastal waters and forests, from seaweed and sea snakes to wild flowers and even soil, the recipes are presented and shown in stunning photographs by world-renowned Brazilian food photographer Sergio Coimbra. But this is more than a book of recipes, it is a new kind of gastronomy book that explores the background of where the ingredients are sourced and also how the chef works with the craftsmen who makes his knives and tableware. This attention to every stage of the supply chain is another aspect of satoyama, and in the course of the journeys Narisawa and Coimbra made the book has also become a visual travel guide to Japan and its history and traditions. In this way it is not just the chef’s creations that are presented, but the food in its full context, including the processes involved, and a culinary perspective that combines tradition with modern ideas. Collector’s Edition of 1,000 copies, each signed by Yoshihiro Narisawa and Sergio Coimbra. The Artist: Yoshihiro Narisawa, born in Aichi prefecture in 1969 as the son of a baker of western recipes, moved to Europe at the age of 19 where he trained in France, Switzerland, and Italy, before returning to his homeland. Narisawa opened his first restaurant in Kanagawa in 1996, moving to Tokyo in 2003. After pursuing a connection with French cuisine, Narisawa went on to develop his “Satoyama” style. His restaurant has been listed for many years as one of the World’s 50 Best...

New Forms Architecture in The 1990s First Edition Hardcover 1997.This is the first edition hardcover book "New Forms - Architecture in The 1990s" Int...

Contemporary European Architects Paperback by Wolfgang Amsoneit 1st Ed. 1994. * Publisher ‏ : ‎ Benedikt Taschen Verlag (August 25, 1994) * Language ‏ : ‎ English * Title Contemporar...

Pierre Chareau: Modern Architecture and Design by Esther da Costa Meyer. Published by Yale / The Jewish Museum, New York, 2016. 1st Ed hardcover exhibition catalog (Jewish Museum Nov...

One of the world’s great architects, Frank O. Gehry has produced an astonishing body of work. With the artistry of a sculptor and the brilliant articulation of an engineer, Gehry creates constructions that defy categorization. Over three hundred projects and a thousand illustrations — includes, among others, the controversial American Center in Paris; Weisman Art Museum in Minneapolis; Nationale-Nedelanden Building (Fred and Ginger Building) in Prague; Vitra Headquarters in Weil am Rhein, Germany; California Aerospace Museum; Loyola Law School in Los Angeles; Chiat Day...