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Abrams
Cabinets Of Wonder
$45.00
Abrams
Cabinets Of Wonder
$45.00
Skulls, butterflies, hunting trophies, ancient Egyptian artifacts, the alleged skeletons of mythological creatures, and many other mysterious oddities fill cabinets of wonder. A centuries-old tradition developed in Europe during the Renaissance, cabinets of wonder (also known as curiosity cabinets) are once again in fashion. Shops, restaurants, and private residences echo these cabinets in their interior design, by making use of the eclectic vintage objects commonly featured in such collections. Cabinets of Wonder showcases exceptional collections in homes and museums, with more than 180 photographs, while also explaining the history behind the tradition, the best-known collections, and the types of objects typically displayed. Offering both a historical overview and a look into contemporary interior design, this extravagantly illustrated book celebrates the wonderfully odd world of cabinets of wonder.
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$35.00
For six months a year, David Tanis is the head chef at Chez Panisse, the Berkeley, California, restaurant where he has worked alongside Alice Waters since the 1980s in creating a revolution in sustainable American cuisine. The other six months, Tanis lives in Paris in a seventeenth-century apartment, where he hosts intimate dinners for friends and paying guests, and prepares the food in a small kitchen equipped with nothing more than an old stove, a little counter space, and a handful of wellused pots and pans.Visit product page →
This is the book for anyone who wants to gather and feed friends around a table and nurture their conversation. It’s not about showing off with complicated techniques and obscure ingredients. Worlds away from the showy Food Network personalities, Tanis believes that the most satisfying meals—for both the cook and the guest—are invariably the simplest.
Home cooks can easily re-create any of his 24 seasonal, market-driven menus, from spring’s Supper of the Lamb (Warm Asparagus Vinaigrette; Shoulder of Spring Lamb with Flageolet Beans and Olive Relish; Rum Baba with Cardamom) to winter’s North African Comfort Food (Carrot and Coriander Salad; Chicken Tagine with Pumpkin and Chickpeas). Best of all, Tanis is an engaging guide with a genuine gift for words, whose soulful approach to food will make any kitchen, big or small, a warm and compelling place to spend time -
$29.95
Visit product page →Einat Admony is a 21st-century balaboosta (Yiddish for “perfect housewife”).She’s a mother and wife, but also a chef busy running three bustling New York City restaurants. Her debut cookbook features 140 of the recipes she cooks for the people she loves—her children, her husband, and the many friends she regularly entertains. Here, Einat’s mixed Israeli heritage (Yemenite, Persian) seamlessly blends with the fresh, sophisticated Mediterranean palate she honed while working in some of New York City’s most beloved kitchens.
The result is a melting pot of meals for every need and occasion: exotic and exciting dinner-party dishes (harissa-spiced Moroccan fish, beet gnocchi), meals just for kids (chicken schnitzel, root veggie chips), healthy options (butternut squash and saffron soup, quinoa salad with preserved lemon and chickpeas), satisfying comfort food (creamy, cheesy potatoes, spicy chili), and so much more.
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$75.00
Visit product page →This extravagant volume is the magnum opus of today’s most celebrated interiors photographer. One of François Halard’s first assignments, to photograph Yves Saint Laurent’s legendary Paris apartment when he was in his early twenties, cemented his reputation as one of the most original eyes of our era. His unique photographic sensibility—old-world elegant and bohemian, accessible and personal—is instantly recognizable. Thirty years later, Halard still captures our imagination with his breathtaking photographs.
Included in this highly anticipated volume are Halard’s images of the glorious homes of the most important tastemakers, artists, and designers of the twentieth century: Axel Vervoordt, Roger Vivier, Richard Avedon, the Duchess of Devonshire, Julian Schnabel, Schiaparelli, Carlo Mollino, Balthus, Coco Chanel, Yves Saint Laurent and Pierre Bergé, and many more, including Halard’s own homes in New York, Paris, and Arles. Photographed in his inimitable "grand manner," often for Vogue, this book also shows for the first time the more intimate "house portraits" that Halard would photograph for himself, where his personal vision shines through. François Halard will be a coveted, indispensable resource for all lovers of interior style and a master class in visual education.About the Author
François Halard has been a regular contributor to Vogue, Vanity Fair, GQ, and House & Garden for over thirty years. His work for these publications established him as the most prolific and well-known interior and architectural photographer of our time.
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Franny's: Simple Seasonal Italian
$35.00
Visit product page →A Brooklyn favorite with a national following, Franny's is known for its simple, seasonal Southern Italian dishes and exceptional pizza. Alice Waters says it best in her foreword: "This book captures the beating heart of what makes Franny's so beautiful: its simplicity, its ability to make the ordinary surprising, and--above all--its celebration of honest everyday cooking."
Franny's is filled with recipes that are destined to become classics. Chef Andrew Feinberg plays with traditional Southern Italian cuisine and makes the dishes lighter and brighter. New favorites--including Roasted Romano Beans with Calabrese Olives, Clam Pizza, and Linguine with Meyer Lemon--sit side by side with perfect executions of timeless Italican dishes like Marinated Artichokes, Baked Sausage and Polenta, and Bucatini alla Puttanesca. Feinberg breaks down his techniques for the home cook, while offering cutting-edge food combinations, spinning the typical ingredients in unexpected directions. Teeming with irresistible full-color photographs, Franny's shows how simple preparations of quality ingredients can create food that is much more than the sum of its parts.
