Gold Books

This is a RARE first limited edition of Watson's poems, printed on deluxe japon and bound in vellum. Unwin's Cameo series of poetry was a distinctively packaged sequence of books tha...

FIRST EDITION / FIRST ISSUE An Edinburgh Eleven; Pencil Portraits from College — "British Weekly" Extras, No. III. London: British Weekly Office, 1889. 12mo, 7 x 4 1/2 inches (178...

PETER PAN makes his first appearance in this 1902 novel by J. M. Barrie. London: Hodder and Stoughton, 1902. FIRST EDITION / FIRST ISSUE Small 8vo., 7 3/8 x 5 inches (188 x 127 mm)...

Alfred de Vigny. LES DESTINÉES; Précédés de Moïse. Paris: Edouard Pelletan, 1898. Limited Edition. Quarto, 11 3/4 x 9 3/4 in (300 x 248 mm), 196 pp., red crushed morocco, boards ...

The Dance of Life, a Poem; by the author of "Doctor Syntax" William Combe & Thomas Rowlandson illustrations. London: R. Ackermann, 1817. FIRST EDITION. ...

TWO VOLUMES each a FIRST EDITION, with the ORIGINAL RED CLOTH COVERS BOUND-IN With Forty-Six Illustrations by Harry Furniss. ** Contains a RARE LOOSE SHE...

This handsome SIGNED copy of Les Trophées comes from the celebrated library of the French collector and bibliophile Guy Bigorie, who often collected bibliographic "truffles", in the ...

SUMO-sized Collector’s Edition limited to 918 copies (No. 81–998), each signed by His Holiness the 14th Dalai Lama, with a bookstand designed by Pritzker Prize-winning architect and ...

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...