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Paul Newman wore his Daytona Rolex every single day for 35 years until his death in 2008. The iconic timepiece, probably the single most sought-after watch in the world, is now in the possession of his daughter Clea, who wears it every day in his memory. Franklin Roosevelt wore an elegant gold Tiffany watch, gifted to him by a friend on his birthday, to the famous Yalta Conference where he shook the hands of Joseph Stalin and Winston Churchill. JFK's Omega worn to his presidential inauguration, Ralph Lauren's watch purchased from Andy Warhol's personal collection, Sir Edmund Hillary's Rolex worn during the first-ever summit of Mt. Everest...these and many more compose the stories of the world's most coveted watches captured in A Man and His Watch. Matthew Hranek, a watch collector and NYC men's style fixture, has travelled the world conducting firsthand interviews and diving into exclusive collections to gather the never-before- told stories of 76 watches, complete with stunning original photography of every single piece.

Inspired by the success of her latest book, In the Company of Women, Grace Bonney's &Company journal will provide motivation, inspiration, practical advice, and a vital sense of connection and community for women and non-binary creatives at every stage of life. Each issue of &Company focuses on one overarching theme, including Change, Fear, Community, Mentors, and much more. Content includes first-person essays and pep talks from well-known creatives, studio visits and interviews, group discussions, and in-depth explorations of specific fields and niches, from designers in rural areas to the next generation of publishers providing platforms for marginalised voices and communities. With its emphasis on the power of inclusivity, community, and embracing our differences, &Company provides an energetic, safe, and supportive place to connect, learn, grow, and work through the challenges that creative people experience in pursuing their passions and dreams.

A decade ago, after suffering from life-threatening autoimmune disorders, Hollywood actress Shiva Rose set out to discover a more holistic way to natural health and beauty. Growing her own organic herbs and flowers; mixing creams, lotions, and tonics; and following Ayurvedic practices and creating mindful rituals, she has not only healed her life but has also become a leader and entrepreneur in the world of all-natural beauty and lifestyle. Whole Beauty is her radiant next step, a practical, inspiring, stunningly beautiful guide to following a whole beauty practice at home. Here is the recipe for Rose's iconic rose hip facial serum, as well as 40 other recipes for masks and exfoliants, hair-care products and detoxes, and even DIY deodorant and toothpaste. She explains Ayurvedic practices, such as dry brushing and oil pulling, and home-cleansing rituals, such as smudging with burning sage; shares a dozen tonics, including Celestial Nog and Summer Lover; and offers an entire chapter on the use of essential oils, both on the body and in the home. From natural beauty solutions like a Blushing Bride Chickpea Face Mask to showing how to tap into the full force of female energy, Whole Beauty is a complete guide to revitalizing your life.

American food is the story of mash-ups. Immigrants arrive, cultures collide, and out of the push-pull come exciting new dishes and flavours. But for Edward Lee, who, like Anthony Bourdain or Gabrielle Hamilton, is as much a writer as he is a chef, that first surprising bite is just the beginning. What about the people behind the food? What about the traditions, the innovations, the memories? A natural-born storyteller, Lee decided to hit the road and spent two years uncovering fascinating narratives from every corner of the US. There's a Cambodian couple in Lowell, Massachusetts, and their efforts to re-create the flavours of their lost country. A Uyghur cafe in New York's Brighton Beach serves a noodle soup that seems so very familiar and yet so very exotic-one unexpected ingredient opens a window onto an entirely unique culture. A beignet from Cafe du Monde in New Orleans, as potent as Proust's madeleine, inspires a narrative that tunnels through time, back to the first Creole cooks, then forward to a Korean rice-flour hoedduck and a beignet dusted with matcha.

They're often behind the scenes, letting their work take centre stage. But now Nathan Williams, founder and editor in chief of Kinfolk magazine and author of The Kinfolk Table, The Kinfolk Home, and The Kinfolk Entrepreneur - with over 250,000 copies in print combined - brings 80 of the most iconic and influential creative directors into the spotlight. In The Eye, we meet fashion designers like Dries van Noten and Kris Van Assche. Directors like Spike Jonze and Melina Matsoukas. Tastemakers like Grace Coddington and Linda Rodin. We learn about the books they read, the mentors who guided them, their individual techniques for achieving success. We learn how they developed their eye - and how they've used it to communicate visual ideas that have captured generations and will shape the future. As an entrepreneur whose own work is defined by its specific and instantly recognizable aesthetic, Nathan Williams has a unique vision of contemporary culture that will make this an invaluable book for art directors, designers, photographers, stylists, and any creative professionals seeking inspiration and advice.

At noma - four times named the world's best restaurant - every dish includes some form of fermentation, whether it's a bright hit of vinegar, a deeply savory miso, an electrifying drop of garum, or the sweet intensity of black garlic. Fermentation is one of the foundations behind noma's extraordinary flavour profiles. Now Rene Redzepi, chef and co-owner of noma, and David Zilber, the chef who runs the restaurant's acclaimed fermentation lab, share never-before-revealed techniques to creating noma's extensive pantry of ferments. And they do so with a book conceived specifically to share their knowledge and techniques with home cooks. With more than 750 full-colour photographs, most of them step-by-step how-tos, and with every recipe approachably written and meticulously tested, Foundations of Flavor: The Noma Guide to Fermentation takes readers far beyond the typical kimchi and sauerkraut to include koji, kombuchas, shoyus, misos, lacto-ferments, vinegars, garums, and black fruits and vegetables. And - perhaps even more important - it shows how to use these game-changing pantry ingredients in 100 original recipes. Fermentation is already building as the most significant new direction in food (and health). With Foundations of Flavor: The Noma Guide to Fermentation, it's about to be taken to a whole new level.

There's never been a book about food like Let's Eat France! A book that feels literally larger than life, it is a feast for food lovers and Francophiles, combining the completist virtues of an encyclopedia and the obsessive visual pleasures of infographics with an enthusiast's unbridled joy. Here are classic recipes, including how to make a pot-au-feu, eight essential composed salads, pate en croute, blanquette de veau, choucroute, and the best ratatouille. Profiles of French food icons like Colette and Curnonsky, Brillat-Savarin and Bocuse, the Troigros dynasty and Victor Hugo. A region-by-region index of each area's famed cheeses, charcuterie, and recipes. Poster-size guides to the breads of France, the wines of France, the oysters of France-even the frites of France. You'll meet endive, the belle of the north; discover the croissant timeline; understand the art of tartare; find a chart of wine bottle sizes, from the tiny split to the Nebuchadnezzar (the equivalent of 20 standard bottles); and follow the family tree of French sauces. Adding to the overall delight of the book is the random arrangement of its content (a tutorial on mayonnaise is next to a list of places where Balzac ate), making each page a found treasure. It's a book you'll open anywhere-and never want to close.

Tablet's list of the 100 most Jewish foods is not about the most popular Jewish foods, or the tastiest, or even the most enduring. It's a list of the most significant foods culturally and historically to the Jewish people, explored deeply with essays, recipes, stories, and context. Some of the dishes are no longer cooked at home, and some are not even dishes in the traditional sense (store-bought cereal and Stella D'oro cookies, for example). The entire list is up for debate, which is what makes this book so much fun. Many of the foods are delicious (such as babka and shakshuka). Others make us wonder how they've survived as long as they have (such as unhatched chicken eggs and jellied calves' feet). As expected, many Jewish (and now universal) favourites like matzo balls, pickles, cheesecake, blintzes, and chopped liver make the list. The recipes are global and represent all contingencies of the Jewish experience. Contributors include Ruth Reichl, Eric Ripert, Joan Nathan, Michael Solomonov, Dan Barber, Gail Simmons, Yotam Ottolenghi, Tom Colicchio, Amanda Hesser and Merrill Stubbs, Maira Kalman, Action Bronson, Daphne Merkin, Shalom Auslander, Dr. Ruth Westheimer, and Phil Rosenthal, among many others. Presented in a gifty package, The 100 Most Jewish Foods is the perfect book to dip into, quote from, cook from, and launch a spirited debate.

Six seasons - each with its own character. The first vegetables of spring are all about tenderness and new growth. We've been eating sturdy winter fare for so long that slender, tender, and delicate is exactly what we need ...a ripe juicy tomato would feel too much, too soon. Early summer steps up that game a bit - the flavours aren't yet intense, but the fresh and green notes are deeper and all is livelier. Midsummer starts the flavour riot - more variety, more colours and textures. Late summer is the lush period - the richest colours, most vibrant flavours, and sensuality. Then back to fall and winter, when life in the fields slows down. In each of the six seasons, McFadden celebrates vegetables as only a chef with the soul and experience of a farmer can. Vegetables appear not only in their prime seasons but also in multiple seasons, because how you handle, say, a young spring carrot bears no relationship to what you do to storage carrots in winter.McFadden's intuitive feel for the way seasons affect flavour translates into recipes that coax out the best of each ingredient. The 225 fresh, modern, and entirely approachable recipes range from the raw to the cooked to the preserved. While 75 percent of the recipes are vegetarian, there are plenty in which meat, seafood, and poultry play a supporting role. All have that great vibrancy made possible by McFadden's keen sense with seasoning, and his ability to get to deep and rich without the use of unnecessary fats. These are but a few of the many lessons taught in this beautifully photographed book.

Houseplants are more popular than ever before--especially with millennials, who are setting up their homes for the first time and discovering that nothing can add energy, style, and that essential "lived-in-ness" to their spaces better than a little bit of green. Whether it's a statement-making fiddle-leaf fig or a tiny tabletop succulent, a houseplant instantly elevates the look of your home. But where to begin? In Decorating with Plants, Baylor Chapman walks readers through everything they need to know to bring houseplants into their home. First, there's Plant Care 101: from how to assess light conditions to tricks for keeping your plants alive while on vacation, Chapman gives readers the simple, foundational info they need to ensure their plants will thrive. Then she introduces us to 28 of her favorites--specimens that are tough as nails but oh-so-stylish, from the eye-catching Rubber Tree to the delicate Cape Primrose. Finally, she guides readers through the home room by room: Place an aromatic plant like jasmine or gardenia to your entry to establish your home's "signature scent." Add a proper sense of scale to your living room with a ceiling-grazing palm. Create a living centerpiece of jewel-toned succulents for a dining table arrangement that will last long after your dinner party. From air purification to pest control, there's no limit to what houseplants can do for your home--and Decorating with Plants is here to show you how to add them to spaces big and small with style.

In their latest book, the Petersiks share their new ideas, projects, and home makeovers along with clever design solutions from other inspiring homes too, proving that beautiful rooms can be functional as well. Lovable Livable Home is packed with advice to help readers create and decorate a home that works for every family member. Just because you have kids or pets doesn't mean you're sentenced to floors that are overrun with toys or furniture that is covered in plastic. With home tours, DIY projects, advice, thoughtful details, and exclusive never-before-seen photos from the Petersiks' new house, Lovable Livable Home will show readers how to make a home better fit the needs of all of its residents without sacrificing beauty or meaning.

Eating whole foods can transform a diet, and mastering the art of cooking these foods can be easy with the proper techniques and strategies. In 20 chapters, Chaplin shares ingenious recipes incorporating the foods that are key to a healthy diet: seeds and nuts, fruits and vegetables, whole grains, and plant-based foods. Chaplin shares her secrets for eating healthy every day: mastering some key recipes and reliable techniques and then varying the ingredients based on the occasion, the season, and what you're craving. Once the reader learns one of Chaplin's base recipes, whether for gluten-free muffins, millet porridge, or baked marinated tempeh, the ways to adapt and customize it are endless: change the fruit depending on the season, include nuts or seeds for extra protein, or even change the dressing or flavoring to keep a diet varied. Chaplin encourages readers to seek out local and organic ingredients, stock their pantries with nutrient-rich whole food ingredients, prep ahead of time, and, most important, cook at home.

From the hosts of Tablet magazine's wildly popular Unorthodox podcast, The New Jewish Encyclopedia is an edifying, entertaining, and thoroughly modern introduction to Judaism. It offers everything: from an illustrated guide to determining different Hasidic sects based on their garb to practical advice for throwing an unconventional Jewish wedding to humorous, accessible explanations of Judaism's myriad holidays. The book is an alphabetical encyclopedia of short entries - some profane, some profound, and some both - heavy on the graphics and, like contemporary Judaism itself, featuring a panoply of divergent voices, all amusing and well-informed and none in perfect agreement. By weaving together the essential and the esoteric, the snarky and the earnest, the Jewish and the Jew-ish, this book honors its title, offering a truly unorthodox approach to Judaism and allowing each reader to find his or her point of connection with the culture, the tradition, and the religion. Inside, under any given letter, readers will find short essays evocatively explaining Judaism's key holidays and practices and why they still matter today; visual guides to things Jews love, like smoked fish, and how to tell your gravlax from your pastrami-smoked salmon; definitive lists of things that matter, from the best Christmas songs written by Jews to the most essential Seinfeld episodes; advice from an Orthodox sex guru, a bridesmaid-for-hire, and other people whose wisdom would benefit Jews and non-Jews alike; brief histories of Jewish traditions new and old, such as the sacred ritual of eating Chinese food on December 25; a vocabulary of words and phrases only Jews use; and so much more.

Why do we make things by hand? And why do we make them beautiful? Led by those questions, Melanie Falick went on a transformative, inspiring journey through the world of contemporary makers. Traveling across continents, she met quilters and potters, weavers and painters, metalsmiths, printmaker, woodworkers, and more, and uncovered truths that have been speaking to us for millennia yet feel urgently relevant today: We make in order to slow down. To connect with others. To express ideas and emotions, feel competent, create something tangible and long-lasting. And to feed the soul. With revealing portraits and gorgeous original photographs, Making a Life captures all the joy of making and the power it has to give our lives authenticity and meaning.

A reclusive designer living in a custom tiny house in the middle of the Montana wilderness. A couple who traded their expensive Bay Area apartment for a slip at a nearby marina, where they live on a docked sailboat. A family of five who decided to simplify their lives by moving into a school bus, selling most of their possessions in the process. Nomad features their stories, and many more. From vanlifers to boondockers, liveaboards to tiny-house dwellers, these freedom seekers have forged a new way of life for themselves - one that values experiences over things, is environmentally conscious, and is often more budget-friendly than their "rooted" lives ever were. The ubiquity of the internet has ushered in a new era of connectivity that makes working from an Airstream beside a roaring river or running a photography business from a mountaintop a reality. It's now possible to do whatever you want from wherever you want and still have a foothold in the world. This book shows you how, with tours of 26 unconventional homes and the people who live in them, plus all the information you need to make your own off-the-grid dream a reality. There are chapters on bathroom and storage - two of the most challenging aspects of this lifestyle - plus a comprehensive guide to finding the right home, assessing the cost of renovation, handy products for small spaces, and indispensable resources (including sources for replacement RV parts, portable power solutions, tiny wood stoves, and much more).

Low in carbs, fats, and sugars, and naturally packed with vitamin C, cauliflower is the super-est of all superfoods. Why cauliflower? It's a chameleon and can take on any flavor and texture. In her first cookbook, food blogger and recipe developer Lindsay Grimes Freedman brings her expertise in creating delicious, healthful, and practical recipes to one of the food world's most trending topics: cauliflower. With more than 75 recipes built around the five ways to prep cauliflower (as a whole head, florets, steaks, riced, and meal), Freedman transforms this versatile veggie into smoothies and scones, pizza crusts and pasta sauces, and sides and salads. Super swaps include falafel made with cauliflower and Caesar salad made with a cauliflower-based dressing, even cauliflower nachos, "bacon" bits, tots, and French toast. The recipes are healthful and easily adaptable for any diet without skimping on flavor or satisfaction. By harnessing the power of this anti-inflammatory veggie, readers will reap all the benefits of a plant-based diet without missing out on any of the good stuff.