Modernist Cuisine the Art and Science of Cooking Book

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, ...

‘A perfect introduction to art for parents and children to enjoy together.’ – The Guardian A brand-new combined, revised, and expanded edition of the ground-breaking, iconic art boo...

Exquisite cloth-bound edition of the Classic art-history text – the perfect gift for every art connoisseur and student For more than 60 years Ernst Gombrich's The Story of Art...

"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...

Hardback coffee table book featuring Art Deco and Modernist Carpet designs. By Susan Day, published in 2002. “The design revolutions in the early 20th century were woven into the v...

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...

This original antique map is an artifact from a pivotal era in cartography, reflecting not only the geographical knowledge of its time but also the intertwining of art and science in...