Phaidon strana 10 z 55

Paella is Spain's best-loved dish, popular the world over and perfect to cook for friends. The definitive home-cooking manual on paella from the renowned expert, Alberto Herraiz. Explains everything you need to know in order to cook authentic paella at home, showing the basics step by step and covering all the techniques and ingredients. Contains 116 recipes for numerous varieties of paella, from the most simple to lesser-known regional variations.

An illustrated survey of 100 iconic, significant, and beautiful gardens in England, this informative source book includes an unrivaled range of gardens by designers, patrons, artists, architects, and literary figures.

"What to Cook and How to Cook It" is the ultimate cookbook for beginners, showing how to cook easy, delicious meals for every day of the week. With a winning combination of clear step-by step-photographs, and authoritative, foolproof recipes, it takes 100 favourite everyday dishes and guides the reader through every step of the cooking process with recipes that absolutely anyone can follow. Each ingredient and stage of the cooking process is illustrated with a clear colour photograph, and the striking, simple design will encourage anyone who lacks confidence at cooking to have a go at producing nutritious, home-cooked food for their family and friends. Every stage is clearly explained, with no prior knowledge taken for granted. Even common terms such as 'finely chopped' are explained in an illustrated glossary. The recipes are written by a highly experienced food writer with years of expertise in creating simple, foolproof recipes, and each one has been tested several times to ensure that it is easy to follow. Additional hints and tips are provided on how to choose ingredients, how to rescue a recipe if things go wrong, and how to adapt the dish with different ingredients. Unlike most beginners' cookbooks, this one does not attempt to teach techniques, such as pastry and breadmaking: it focuses purely on creating straightforward, enjoyable meals that are easy to cook. The recipes are extremely practical, using ingredients available in any market or supermarket, do not require specialist equipment, and are economical and nutritious. To make it simple to decide what to cook, the recipes are divided into chapters on breakfasts and brunches, light weekday meals and lunches, dishes for sharing, quick and easy suppers, weekend main meals that take longer to cook, and desserts and baking. What to Cook will equip any novice cook with a repertoire of simple, crowd-friendly dishes that they can cook to perfection with confidence.

Vitamin Green provides an up-to-the-minute look at the single most important topic in contemporary design: sustainability. This new attention to the life of the things we make is changing the way design is practiced on every level and will be at the center of discussions about architecture, landscape architecture, and product design in the twenty-first century. Projects nominated by an international collection of designers, curators, critics and thinkers were selected to create the best possible sourcebook of the most exciting and original green designs at all scales, from eyeglasses to landscapes and from motorcycles to skyscrapers. The result is an inspirational survey of the enormous amount of innovative work being done in this field, as well as a directory of products, ideas and techniques for both designers and consumers. Filled with projects that are built and in production, Vitamin Green provides a lively and inspiring visual definition of the term 'sustainable design', showing people what really can be achieved today.

Tibet has suffered extreme political turmoil and upheaval over the last 50 odd years. Occupied in 1950, Red Guards destroyed thousands of official buildings and holy places during the Cultural Revolution, and religious freedom and traditional education are still severely under threat. Due to the strength of Tibetan faith in Buddha, in the Dalai Lama, and against the odds, many buildings have been reconstructed, their devotion and belief remain extraordinarily strong. Buddhism permeates every aspect of a Tibetan's life, whether living in Tibet or in exile in Nepal, India or the United States. A magnificent and time-stopping work, The Path to Buddha is divided into five parts, in which we see the monks in animated discussion, meditation and prayer; and we follow the devout believers on their arduous journeys to prayer. The two main chapters are interspersed with sections of portraits of this proud and dignified people whose own innate sense of their own being can be seen in the simplest of things, such as the way they dress and adorn themselves.

The Art Book presents a whole new way of looking at art. Easy to use, informative and fun, it’s an A-to-Z guide to the greatest painters, photographers and sculptors from medieval times to the present day. It debunks art-historical classifications by throwing together brilliant examples from all periods, schools, visions and techniques. Only here could Carracci be seen alongside Cartier-Bresson, Duccio be found beside Duchamp, Mondrian be considered with Monet, or Warhol contrasted with Waterhouse. Each artist is represented by a full-page illustration of an exemplary work, accompanied by an illuminating text on the piece and its creator. The entries are comprehensively cross-referenced and glossaries of artistic movements and technical terms are included, together with an international directory of galleries and museums to visit. By breaking with traditional classifications, The Art Book presents a fresh approach to art: an unparalleled visual sourcebook and a celebration of our rich and multi-faceted culture. ABOUT THE AUTHORS This compilation draws together the research and works of a broad selection of curators, critics, artists and academics.

The Art of the Restaurateur presents the compelling stories behind some of the world's best restaurants, and celebrates the complex but unsung art of the restaurateur. In his first ever book, acclaimed Financial Times restaurant critic Nicholas Lander reveals everything you ever wanted to know about the highs and lows of the restaurant business.

Baroque and Rococo' is a perfect detailed introduction to two styles of art, architecture and expression that bridged the Renaissance with the Enlightenment period. 'Baroque and Rococo' explores the key artists and works of the period, such as Rembrandt and Bernini, while expanding it's reach to include Asia and Latin America. 'Baroque and Rococo' contains excellent illustrations, maps, glossaries and biographies to capture the diversity of two art forms growing against the backdrop to a world of plague, war, rioting, rebellion and religious dissent. 'Baroque and Rococo' encompasses all arts - religious and profane painting and sculpture, church architecture and interiors, public buildings, palaces, domestic interiors, festivals, gardens, theatres, music, ceramics and furniture - to provide the reader with a thorough understanding of this great period in art history.

Concrete takes a fresh look at the world's most versatile and abundant building material. Collating fascinating and beautiful concrete buildings by some of the most celebrated architects of the last century, it features familiar projects from Le Corbusier and Frank Lloyd Wright alongside work from some of the leading lights of contemporary architecture including Zaha Hadid, Herzog & de Meuron, and many lesser-known newcomers. Arranged to promote comparison and discussion, the selected projects take the reader on a global tour of inspiring and intriguing structures: a German skatepark sits beside an Italian rooftop test track, a Japanese crematorium alongside a Portuguese swimming pool and a Brazilian government building next to a Chinese opera house. Illustrated with extraordinary photographs, each project includes an extended caption providing a commentary on the building. An essay by Leonard Koren, author of the best-selling Wabi-Sabi for Artists, Designers, Poets & Philosophers, offers an evocative and perceptive view of concrete through the author's experience of studying architecture in California and living in Tokyo. Concrete is a beautiful and informative visual exploration of a material often considered dull and cold but actually full of spectacular potential.

Faviken is an exclusive insight into one of the world's most interesting restaurants: Faviken Magasinet in Sweden. Narrative texts, photographs and recipes explain head chef Magnus Nilsson's remarkable approach to sourcing and cooking with ingredients that are farmed and hunted in the immediate vicinity of the restaurant, and how he creates a seasonal cycle of menus based on them. He runs the restaurant with the same ethos as the farm that the restaurant building once housed. The small team of chefs harvests and preserves all the food for the restaurant by hand using the most natural methods possible. They reject the popular contemporary cooking equipment such as low-temperature water baths and liquid nitrogen in favour of simple cooking methods of grilling and roasting over open coals, relying on the chefs' innate skills and knowledge of the product to get the perfect result. This approach results in the highly creative food they serve in the restaurant, the pure, intense flavours of which, far from seeming traditional, are remarkable. The restaurant is near Jarpen, 600km north of Stockholm, in a remote part of the country, an area popular with cross-country skiiers. The restaurant is in a traditional Swedish farm and caters for only 12 people each evening. The menu is the same for all the guests, and each dish is served to all the guests at the same time, introduced by Magnus himself. The dishes sometimes involve the use of traditional implements such as a nineteenth-century ice-cream churn or an old sourdough bread basket, which is still used for proving the dough. Even though not everyone can visit Faviken, Nilsson's approach to working with ingredients in the most natural, intuitive way possible, and making the most of each season, will inspire all cooks and food-lovers to think differently about the ingredients that are available to them. Many of the basic recipes for yoghurt, bread, porridge, vinegar, pickles and preserves are simple and straightforward enough for anyone to attempt at home, and the advice on natural preservation methods can be followed by anyone.

Pop art is one of the most recognisable, and recent artistic movements in art history. 'Pop Art' explores the most important works and artists of this explosive movement, and reminds us of its impact on the world today, and argues for its status as an ongoing movement. Leading academic, Bradford R. Collins' insightful text places Pop art within it's cultural context, and is illustrated with works by Andy Warhol , Roy Lichtenstein, David Hockney, Ed Ruscha, Claes Oldenburg, Robert Indiana, James Rosenquist and Tom Wessleman amongst others.

American photographer Steve McCurry (b.1950) is universally recognized as one of today's finest image-makers and has won many of photography's top awards. This special limited-edition monograph brings together the most memorable and beautiful of his images, taken around the world over the last 30 years. McCurry's ability to cross boundaries of language and culture to capture fleeting moments of human experience is unique. With his discerning eye for form and colour, shape and symmetry, he offers us windows into other worlds. Seen at the large scale of this new book, McCurry's images are particularly powerful: reproduced at slightly larger than life size, his portraits have an extraordinary immediacy and impact, while even the smallest details of his spectacular landscapes are clearly visible on the page. Portraits of children, pilgrims and farmers are presented alongside views of ancient temples, busy city streets, dramatic mountain landscapes and quiet scenes of daily life - people are seen fishing, playing, working and praying. The images are presented in an uninterrupted sequence for maximum impact, and all the photographs are shown at either full-page size or as double-page spreads. The back of the book contains extended picture captions accompanied by colour thumbnail images for quick identification.

Following on from Phaidon's classic home-cooking bibles of national cuisines, which started with The Silver Spoon in 2005 and has continued with 1080 Recipes, Vefa's Kitchen, I Know How to Cook and India Cookbook, The Lebanese Kitchen is the definitive guide to traditional cuisine from Lebanon. The Lebanese Kitchen brings together more than 500 recipes, ranging from light, tempting mezes to rich and hearty main courses. On the shores of the eastern Mediterranean and a gateway to the Middle East, the food of Lebanon blends textures, colours, scents and flavours from both, and has long been regarded as one of the most refined cuisines in the Middle East. The diversity of Lebanese food reflects the variety inherent in the country's landscape and climate, from the fertile Beqaa Valley to the snow-covered tops of the Danniyeh mountains. This means that fresh and inspiring vegetable dishes such as the classic tabbouleh (bulgur wheat and parsley salad) are as numerous as the meat specialities like lamb kofte, or traditional desserts such as muhallabieh (a milk and rose water pudding topped with pistachios). Many areas produce a range of home-grown fruit and vegetables such as tomatoes, apples, figs, beans, grapes and citrus fruits, and there are many traditional recipes that show the uses that resourceful home cooks have developed to make the most of seasonal produce. Lebanese food has become increasingly popular in the last few years, and is nutritious and healthy (based on vegetables, oil and pulses and a balanced use of meat), as well as aromatic and tempting. Salma Hage, a Lebanese housewife from Mazarat Tiffah (Apple Hamlet) in the mountains of the Kadisha Valley in north Lebanon, has over 50 years experience of family cooking. In The Lebanese Kitchen she presents a comprehensive list of her own recipes for family favourites along with classic dishes handed from generation to generation. A combination of old favourites and some inspiring surprises, The Lebanese Kitchen is a must for everyone with an interest in this wholesome and delicious cuisine.

Intended both as an introductory text for students and professionals in the field as well as an accessible read for the general public, Understanding Architecture addresses the basic principles of architecture. The volume is organized in 12 series of chapters based on a key architectural themes - including space, time, matter, gravity, light, silence, dwelling, ritual, memory, landscape, and place. Each chapter begins with an introductory essay, and includes a wide variety of historical examples from around the world, followed by in-depth analysis of 6 key buildings that further exemplify the theme of that chapter. By combining a broad historical sweep with a jargon-free architectural study of space and the direct experience of architecture, this volume is a unique introduction to the experience of architecture.

Agnes Martin's career spanned over seven decades. Though a major influence on Minimalist painters, Martin saw her own work, more closely related to Abstract Expressionism, her paintings being 'meditations on innocence, beauty, happiness and love.' More than 130 of these works can be found in this book. Agnes Martin: Paintings, Writings, Remembrances is the first and only complete career retrospective of the visionary painter. This important and beautiful book brings together 130 of Martin's paintings and drawings, with her previously unpublished writings and lecture notes, which vividly illuminate her art. Letters and facsimiles are reprinted in Martin's own hand, and cut to notebook size, adding an element of intimacy for the reader. The Pace Gallery founder, Arne Glimcher's illuminating introduction, his personal remembrances of visits to Martin at her studio, and their correspondence throughout her career, reveal much about the artist's life and work.

20th Century World Architecture portrays, for the first time, an overview of the finest built architecture from around the world completed between 1900 and 1999. The unprecedented global scope of this collection of over 750 key buildings juxtaposes architectural icons with regional masterpieces. Specially designed and commissioned graphics at the start of the atlas explore the changing economic and political contexts of architectural production throughout this fascinating century, and highlight the flow of architectural ideas and architects around the globe. The selection of projects brilliantly illustrates the built outcomes of these formal and cultural influences in every corner of the world, with some surprising revelations. Divided into six world regions and 29 sub-regions, over 80 countries are represented. The collection is the result of a rigorous selection process and the input of more than 150 specialists from around the world, ensuring that each region has benefited from expert advice. Every building is located on maps that are defined by contemporary political geography, with detailed information accompanying each project, which is fully illustrated and described by a short text. In addition, a mass of useful information is provided in extensive indexes.