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Explore the art of mindful travel with Kinfolk, the pioneers in "slow living," their philosophy of simplicity, authenticity, intentionality and community. With nearly 450,000 copies in print, the Kinfolk series has applied this philosophy to entertaining (The Kinfolk Table), interior design (The Kinfolk Home), and living with nature (The Kinfolk Garden). Now they have turned their attention to "slow travel," offering readers a road map for planning trips that foster meaningful connections with local people and authentic experiences of local culture. Go museum hopping in Tasmania, or birdwatching in London. Explore the burgeoning fashion community in Dakar. Take a bicycle tour through Idaho, or a train trip from Oslo to Bergen. Drawing on the magazine's global community of writers and photographers, Kinfolk Travel takes readers to over 20 location across five continents, with travel tips from locals, stunning images, and thoughtful essays.

Whereas the menus in "A Platter of Figs" were designed to feed eight to ten with grace and ease, the menus in this book serve four to six. There are twenty-four menus, six per season, each of them amusingly and engagingly titled and punctuated with rich mini-essays full of information and insight. The menus are bookended by a chapter on private rituals, those treats for when you're on your own in the kitchen with no one else to satisfy, and at the other end, menus for holiday feasts.

Thomas Keller, chef/proprieter of Napa Valley's French Laundry, is passionate about bistro cooking. He believes fervently that the real art of cooking lies in elevating to excellence the simplest ingredients; that bistro cooking embodies at once a culinary ethos of generosity, economy, and simplicity; that the techniques at its foundation are profound, and the recipes at its heart have a powerful ability to nourish and please. So enamored is he of this older, more casual type of cooking that he opened the restaurant Bouchon, right next door to the French Laundry, so he could satisfy a craving for a perfectly made quiche, or a gratineacute;ed onion soup, or a simple but irresistible roasted chicken. Now Bouchon , the cookbook, embodies this cuisine in all its sublime simplicity. But let's begin at the real beginning. For Keller, great cooking is all about the virtue of process and attention to detail. Even in the humblest dish, the extra thought is evident, which is why this food tastes so amazing: The onions for the onion soup are caramelized for five hours; lamb cheeks are used for the navarin; basic but essential refinements every step of the way make for the cleanest flavors, the brightest vegetables, the perfect balance-whether of fat to acid for a vinaigrette, of egg to liquid for a custard, of salt to meat for a duck confit. Because versatility as a cook is achieved through learning foundations, Keller and Bouchon executive chef Jeff Cerciello illuminate all the key points of technique along the way: how a two-inch ring makes for a perfect quiche; how to recognize the right hazelnut brown for a brown butter sauce; how far to caramelize sugar for different uses. But learning and refinement aside-oh those recipes! Steamed mussels with saffron, bourride, trout grenobloise with its parsley, lemon, and croutons; steak frites, beef bourguignon, chicken in the pot-all exquisitely crafted. And those immortal desserts: the tarte Tatin, the choco

A garden is more than the sum of its parts - a garden can be anything one wants it to be. What's important is that it have a heart. Through ethereal illustrations, textile designer and artist Virginia Johnson takes the reader on her own garden journey, from blank slate to dreamscape. Over the years, she has transformed a small, narrow city lot into a garden that is personal, carefree, wild, and welcoming. It all began with a fence to allow her children to play freely but safely, and over the years has turned into a city-dweller's 'secret garden'. Hornbeams, with their elegant shape, are the heroes of her garden, and the overall palette reflects an artist's lens - peonies, hollyhocks, roses, and hydrangeas abound. Johnson explains her process with ease and clarity, bringing her ideas to life through words and illustrations so that readers can be encouraged and empowered to start their own garden journeys. The book is organised into clear chapters - Trees & Shrubs; Vines; Flowers; Seasons; Edibles; and more.

Inspired by the world's embrace of Italy's ever-popular bubbly and refreshing Aperol spritz, Just a Spritz is an expansive collection of 50 easy, low- or no-alcohol fizzy, flavourful cocktails perfect for imbibing any time of year. Step aside, rose. A more refreshing drink is here, in a bubbling array of colours and flavours. The iconic Italian export, the Aperol spritz, with its classic (and simple) makeup of fizzy prosecco, sparkling water, and a splash of the bittersweet, citrus-flavoured liqueur, is just the beginning. In Just a Spritz, author Danielle Centoni shares an inspired world of spritz variations. Add in sweet liqueurs and bitter amari, fresh juices, flavoured kombuchas, and drinking vinegars to update the sparkling spritz. A spritz is quick to assemble and does not require a stocked pantry - its beauty is in its simplicity. Here there are more than 50 recipes (and numerous variations) organised by flavour profile and theme, including the Raspberry Beret, the Margarita Spritz, and the Cucumberbatch, as well as nonalcoholic spritz drinks. For a spritz newbie, a classic Negroni Sbagliato may be just the thing, whereas the social media savant may find the fruity-floral, scarlet-purple, picture-perfect Lady Lavender calling their name. Whatever the craving - from a sweet peach and honeyed spritz to a slightly bitter and citrusy Cappelletti Shandy - there's a recipe to satisfy every thirst, along with colourful photos to inspire.

The best things come in small packages! Beloved florist Jill Rizzo (coauthor of the bestselling Flower Recipe Book) is back, and this time she has turned her attention to charming miniature arrangements. Projects are organised seasonally, and range from a thimble-sized vase of pansies to a tiny teacup holding a bundle of zinnias to a bud vase with a single Japanese anemone. All told, the book contains over 100 easy-to-follow recipes: ingredients lists specify the type and quantity of blooms needed; clear instructions detail each step; and hundreds of photos show how to place every stem. The featured flowers include varieties widely available at florists or farmers' markets as well as tiny treasures found sprouting from sidewalks and walls, clipped from the landscape or garden, or pruned from common houseplants. The book also includes ideas for unexpected vessels (dollhouse suppliers are a great source for miniature vases!), a flower care primer, and all the design techniques readers need to know.

Francis Mallmann is an Argentine grill master. Author of Seven Fires and Mallmann on Fire, he is known for his primal style of live-fire meat cookery - and until recently, he treated vegetables as a condiment or side dish. Now, in the highly anticipated The Green Fire, Mallmann shares his recipes and secrets for perfect grilled vegetables and fruits, creating dishes with the same elemental, rugged style for which he is world-renowned. With the goal of creating dishes that are better for our health and for the health of our planet, Mallmann uses the same live-fire techniques he has mastered in cooking meats to transform every vegetable into a dish as satisfying as a prime-cut steak. Pineapples are hung over a fire with butcher's twine, and beets are buried in its coals. Tomatoes are burnished on the cast-iron plancha to intensify their flavours. Whether slathered, seared, baked, blackened, or fried over the flames, Mallmann's fire-cooked vegetables are full of flavour and personality. Spring artichoke and fava salad, salt-baked beets with lemon confit, and cabbage steaks with a mustard-fennel crust are just a few of the stars. And desserts and cocktails are included, too! Evocative photos showcase the food, the fire, and Mallmann's magical setting in South America. The Green Fire is the book fans of Francis Mallmann's have been waiting for: the art of grilling with vegetables.

Chris Mitchell and Pilar Guzman are design obsessives who both want the same thing: rooms that are spare yet warm, layered yet clean, current yet timeless. Rooms that never forget the real humans - with all their needs, hopes, emotions, aspirations, and even spills - who live in these spaces. Over the course of six ever more ambitious home renovations, they've cracked the code on how to achieve this. It's a simple formula, one that lies in mixing modern design with timeworn materials - in particular, white oak, brass, and bridle leather, all three of which become richer, mellower, and burnished with patina as they age. Add a few essential lessons (Decorating by Mood, Borrowing from the Best) and a nine-point manifesto that covers everything from lighting (rooms should feel like lanterns at night), to the use of black as an accent, to the intention that every space should serve multiple purposes, and the result is Patina Modern, a uniquely inspiring and practical design guide. The book leads by example, as the authors reveal in room-by-room detail the full evolution of their homes, including a Brooklyn brownstone and two classic Hamptons "cottages." Along the way, we come to not only understand just how they see and think but also learn what they've learned, getting an education in colour, proportion, paint, and the world of modern furniture design, for which the authors have a special passion. Tools, principles, and the power of designing around the things you love - this is the gift of Patina Modern, showing just how to put it all together to create your own beautiful spaces.

Secrets of the Houseplant Hunters Terrain’s plant experts travel the world in search of the most unusual and interesting houseplants. In this inspiring and practical guide, they share their favorite specimens: exotic and eclectic ferns, like the skeleton fork, a primitive (and unfussy) predecessor to the family; new aroids to feed that monstera obsession; and adventurous trailing plants like dischidia, which is found cascading from tree branches in its native Thailand; plus succulents and cacti, indoor trees, the best low-care plants, and “rule breakers” like bamboo muhly grass that can make an unexpected move indoors. Along the way, Terrain introduces their favorite independent growers—passionate plant lovers who are creating new hybrids and bringing back old-school specimens to the market. And readers learn ?Terrain’s way of styling and overarching philosophy on care: the most important thing we can give our plants is our presence.

The Space Shuttle tells the story of NASA's amazing Space Shuttle program and its 140 space flights (135 missions, plus five Approach and Landing Tests) in a uniquely designed and covetable way. The Space Shuttle program's first free flight test was taken on August 12, 1977. Its first official mission was launched on April 12, 1981. Its final mission and flight was taken on July 8, 2011. The program's six orbiter vehicles are Enterprise, Columbia, Challenger, Discovery, Atlantis, and Endeavour. Each mission has its own fascinating story, and The Space Shuttle retells these stories, in chronological order, through incredible photos taken by NASA photojournalists, fine art photographers, and the astronauts themselves. Each image is accompanied by a short text that includes quick facts such as crew members, launch date, and landing date, as well as a short overview of highlights and purpose. For example, STS-78's mission was to study circadian rhythms in space; STS-41G's mission was to take photographs in-flight, seen in the IMAX movie The Dream Is Alive; and famously, the first untethered space walk, taken by astronaut Bruce McCandless on STS-41B using a self-propelled backpack unit (called a Man Maneuvering Unit [MMU]), allowed astronauts to capture satellites for retrieval and repair and for the planned construction of what became the International Space Station (ISS). Prior to this mission, astronauts were attached to the shuttle with safety lines. The photo of McCandless floating above Earth's surface is one of the most celebrated and famous space photographs ever. These are just a few of the 140 stories Miller tells in this beautiful volume.

There's a reason Noma sits atop the list of the world's best restaurants. Every bite, every dish, every course surprises, delights, challenges, and deeply satisfies in a way that's unique in the world of dining. As the New York Times's Pete Wells wrote recently in praising Noma's flavors, "sauces are administered so subtly that you don't notice anything weird going on; you just think you've never tasted anything so extraordinary in your life." In Noma 2.0, Rene Redzepi digs deep into the restaurant's magic through the creation of nearly 200 dishes, each photographed in spectacular beauty and detail. Noma 2.0--the title is a reference to the reinvention of Noma after it closed in 2018 to move to its new compound across the water--is about true seasonality, from wild game in the fall to just-picked peas in the summer. It is about using only local ingredients, to build a cuisine that is profoundly situated in its place and culture. It is about transforming the ordinary--a mushroom, a chicken wing, often through fermentation--to develop haunting, memorable flavors. It is about composing a plate that delights the eye as much as the palate, whether through the trompe l'oeil of a "flowerpot" chocolate cake or a dazzling mandala of flowers and berries. It is about pushing the boundaries of what we think we want to eat--a baby pinecone, a pudding made of reindeer brain--to open our palates with a startling confidence. And it is about how to stay creative and challenge yourself over the course of a career. For foodies, for chefs, for artists and art lovers, for thought-leaders and makers, and for the kind of reader who is compelled by the idea that sometimes one person can change everything, Noma 2.0 is the gift book of the season.

There's no reason to sacrifice beauty, because this hardworking visual guide reveals a personalized, future - minded approach to creating a sustainable - and stylish - home by emphasizing conscientious consumerism and climate - aware choices. In this book, you'll visit a remodeled apartment inspired by the Slow Food movement, a DIY tree - house cabin, a multigenerational courtyard compound, and a family home built from hemp. There are tips on practices that reduce your environmental impact room by room, like adopting a gentler laundry routine, as well as eco-conscious guidelines for choosing nontoxic paint, upgrading windows, and eliminating plastic. Change begins in the home, and it's inspiring to learn how such steps, no matter how small, contribute to the greater good.

Natural wine has nothing to hide. Made from grapes alone - organically farmed, then harvested, fermented, aged, and bottled without additives - it's wine that seeks to express, in every sip, its traditional and crucial link to nature. The World of Natural Wine is the book wine lovers need to navigate this movement - because it's about so much more than labels and vintages. Meet the obsessive, often outspoken, winemakers; learn about the regions of France where natural wine culture first appeared and continues to flourish today; and explore natural wine in Spain, Italy, Georgia, and beyond. And just as important: find out what must be "unlearned" to discover the eye-opening pleasures of drinking naturally.