Modernist Cuisine the Art and Science of Cooking Book

A long-awaited second cookbook from celebrated architectural designer John Pawson and his wife Catherine Home Farm is the Pawson family's base in the heart of the English countrys...

An in-depth exploration of the birth of cooking, as charted by leading authority and iconic chef Ferran Adrià's elBullifoundation Using Ferran Adrià's unique 'Sapiens' methodology, ...

Art & Place celebrates the most spectacular, uplifting and outstanding examples of site-specific art in the Americas. Whether created for indoor spaces, or urban, desert or mountaino...

"A wealth of vital pieces reflecting a vibrant country that is producing some of the world's most insightful, impacting and aesthetically considered pieces of work... The text is an unprecedented source of enrichment for readers - for those who have read widely on the topic or those looking to find out more about a country which has often been overshadowed by media-fuelled scrutiny."—AestheticaMagazine "Once largely hidden from Western view, the contemporary art scene is Iran is now flourishing as a powerful social and cultural force... Honar: The Afkhami Collection is a new book from Phaidon celebrating the best in modern and postmodern Iranian art. Showcasing a wide range of styles from new media to sculpture and calligraphy, it's a fascinating insight into a new generation of creative talents from the Middle East."—HungerTV. The first and only book on one of the finest private collections of contemporary Iranian art...

"Body of Art juxtaposes Sandro Botticelli's Venus with Vanessa Beecroft's army of naked women, the iconic head of Nefertiti, and the work of Ryan Trec...

Selected as one of Oprah’s Favorite Things 2023. This keepsake children’s book celebrates friendship in a new and accessible way: through art. Featuring a bright stylish cover and ...

The Cooking of Provincial France hardcover by M. F. K. Fisher (Author), Mark Kauffman (Photographer) Title: Recipes: The Cooking of Provincial Fra...

Julia Child MASTERING THE ART OF FRENCH COOKING VOL. ONE New York: Alfred A. Knopf. First Publishing 1961; Sixth Printing 1964. Hardcover. Autographed fro...

Cuisine Sante by Christopher Buey, French Cuisine book A renowned chef offers compilation of more than 150 French-inspired recipes for gourmet meals usin...

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...

The Great Book of Post-Impressionism by Diane Kelder, In this splendid sequel to The Great Book of French Impressionism, Diane K...

At the Table of La Fortezza: The Enchantment of Tuscan Cooking from the Lunigiana Region. Author Annette Joseph, Photographs by David Loftus. Annette Joseph shares recipes from the charming Lunigiana region of Tuscany that were developed at her medieval fortress, La Fortezza. This is the first book on the cuisine of this important slow-food area. Lunigiana is a rugged, mountainous region of Tuscany, flanked by the Liguria coastline and Emilia-Romagna, whose cuisine has been shaped by its distinctive landscape and location. Author and stylist Annette Joseph purchased and renovated a stunning medieval fortress, aptly named La Fortezza (“The Fortress”), in this little-known area. Enamored by Lunigiana’s rich food heritage and traditions, Joseph sought out authentic and traditional dishes from the best chefs, home cooks, and slow-food purveyors in the region. This book showcases these rustic recipes, some of which have been enjoyed for centuries. Lunigiana’s cuisine brings together the flavors of both the coast and the mountains and draws inspiration from the neighboring regions. It is home to unique ingredients, such as chestnut flour, and its specialties are often still prepared the ancient way. Lunigiana is also recognized by UNESCO as a sustainable region, and Joseph’s recipes highlight slow-food practices, such as sourcing seasonal ingredients from local producers. Breathtaking photographs by David Loftus highlight the beauty of Lunigiana’s cuisine and countryside, as well as La Fortezza’s dreamy vineyard, orchards, and kitchen garden. This book is an incredible culinary and visual journey into an undiscovered region in Italy and a must-have for anyone who loves Italian food...