Phaidon strana 16 z 55

I believe that cuisine is the most important link between nature and culture.' Alex Atala 'A cuisine unlike anything I've ever had in my life.' Daniel Humm, Eleven Madison Park 'Whenever I see that Dos Equis commercial - the most interesting man in the world - I always think, no, that's not true. The most interesting man in the world is Alex Atala.' David Chang, Momofuku At D.O.M. in Sao Paulo, widely regarded as one of the best restaurants in the world, you won't find traditional staple ingredients of fine dining. Caviar, foie gras, and truffles are all absent from the menus. For the past 15 years, acclaimed Chef Alex Atala, a native of Brazil and the only chef named one of TIME magazine's 100 Most Influential People in the World in 2013, has refused to import any ingredients traditionally found in the European kitchens in which he trained. Instead, he has scoured the lush bounty of the Amazon for indigenous produce and proteins, and crafted a cuisine steeped in classical techniques but distinctly and uniquely Brazilian. D.O.M : Rediscovering Brazilian Ingredients is the first major cookbook by Alex Atala, offering an in-depth look at the products and creative process that make up his innovative cuisine. The book features 65 recipes such as Fresh Heart of Palm With Scallops and Coral Sauce; Lightly Toasted Black Rice with Green Vegetables and Brazil Nut Milk, Lamb Hind Shanks with Yam Puree and Pitanga, and Priprioca, Lime and Banana Ravioli. 150 stunning colour photographs bring each dish to life while revealing the vibrant, landscapes of Atala's Brazil. The result is an immersive experience that transports readers into the streets of Sao Paulo and the rainforests of the Amazon, while getting inside the mind of one of the world's best chefs as he captures flavours that can be found nowhere else in the world. The book features an introduction by chef Alain Ducasse.

America is a melting pot, a fact reflected nowhere better than in kitchen pantries. The American palette is as diverse as the cultures that make it up. So, what does America taste like? The Taste of America is an anthology of edible Americana, the first and only compendium of the best food made in the USA-from Alabama to Wisconsin and everywhere in between. Written by James Beard-award winning food writer and passionate eater Colman Andrews, the book features everything from the best fresh ingredients and artisanal products to regional delicacies and multi-national brands. The Taste of America reveals 250 of the best regional products from coast to coast, such as Humboldt Fog Cheese, Blue Point Oysters, Granola, Ruby Red Grapefruit, Junior Mints, Meyer Lemons, Kreuz's Sausage, Maple Syrup, Anson Mills Grits, Whoopie Pies, and more. Never before has a book reflected American food culture so clearly, and at the same time been so entertaining, well-researched and fascinating to read. Structured by chapters according to food type-including snacks, dairy, condiments, drinks, meat, baked goods, and desserts-each entry reveals the product's unique history and production methods and highlights their greatest producers. The Taste of America includes 125 color drawings and an extensive index with a directory providing details of how to buy or order each product. The book is the perfect gift for anyone who loves American food.

EarthArt: Colours of the Earth is a spectacular large-format collection of breathtaking aerial photographs by world-renowned photographer Bernhard Edmaier. Travelling all over the globe, from the Bahamas to Iceland, New Zealand to Alaska, and the Grand Canyon to Chile, Edmaier captures rarely-seen landscapes from above, such as bubbling mud pools, volcanic eruptions, coral reefs, eroded canyons and arctic glaciers. 150 full-page photographs cover the entire spectrum, and each image is accompanied by an explanation of how, where and why these spectacular colours occur on the earth's surface. EarthArt is the perfect gift book for anyone who loves travel, nature and the environment, as well as photographic art and design, and is inspired by the natural beauty of our planet.

Martin Parr's work has established him as one of the most successful and popular contemporary photographers. He is best-known for his colour work beginning in the mid-1980s, which demonstrates his acute observation and wit in chronicling social contexts, to produce a colour-saturated world of mass culture and consumerism. Parr has also made a number of influential photobooks on his work, including The Last Resort (1986), Common Sense (1999), Think of England (2000) and Boring Postcards (2000), and is himself an avid collector and a world authority on the photobook, co-authoring The Photobook: A History volume I (2004) and volume II (2006) with Gerry Badger. He has been the subject of numerous exhibitions including a major travelling retrospective that originated at the Barbican Art Gallery in London in 2002. An active member of the prestigious photoagency Magnum Photos since 1994, Parr has also worked in fashion and commercial photography, and film-making.

Carlo Scarpa (1906-1978) is a unique figure in the Modern movement and his work in fact challenged, and continues to challenge, accepted notions of modern architecture. While several books have been published on the subject of Scarpa, the majority narrow in their focus, no comprehensive monograph has been produced to date and certainly not approaching the breadth and depth proposed here by Robert McCarter, who has developed a reputation and following for his meticulously researched, experentially-based, and jargon-free accounts of key figures in Modern architecture. This book will provide the definitive study of Scarpa's many accomplishments, including such works at the Canova Museum, the Castelvechhio Museum, the Brion Cemetery, among others.

Throughout his career, Jack Nicholson has portrayed unique and challenging roles in classic movies such as Easy Rider (1969), Chinatown (1974), The Shining (1980), The Postman Always Ring Twice (1981), Terms of Endearment (1983), The Witches of Eastwick (1987) and The Departed (2006). Nicholson's twelve Oscar nominations make him the most nominated male Oscar winner. Jack Nicholson: Anatomy of an Actor is new title in the fascinating series from world-renowned cinema magazine Cahiers du cinema. The book focuses on ten key performances, combining both a narrative and analytical text with 300 images - from film stills to set photographs, film sequences, script notes and more - to explore the unparalleled career of Jack Nicholson. This thoughtful and lively examination of Nicholson's craft will appeal to professional audiences and movie fans alike.

One of the most talented actresses of her generation, Meryl Streep provides a high benchmark by which others are measured. In films as diverse as The Deer Hunter (1978), Kramer vs. Kramer (1979), Mamma Mia (2008) and her Oscar-winning turn as Margaret Thatcher in The Iron Lady (2010), Streep has never failed to astound audiences with her ability to fully inhabit her characters. Streep has received 17 Academy Award nominations, winning three, and 27 Golden Globe nominations, winning eight, more nominations than any other actor in the history of either award. Meryl Streep: Anatomy of an Actor is new title in the fascinating series from world-renowned cinema magazine Cahiers du cinema. The book focuses on ten key performances, combining both a narrative and analytical text with 300 images - from film stills to set photographs, film sequences, script notes and more - to explore the unparalleled career of Meryl Streep. This thoughtful and lively examination of Streep's craft will appeal to professional audiences and movie fans alike.

This book explores the 'photo story' through 61 master classes by some of the world's greatest photographers, all members of the international photographic agency Magnum.

An absorbing self-portrait of an exceptional cook.' Harold McGee Daniel Patterson is the head chef /owner of Coi (pronounced "Kwa"), a two-Michelin-starred restaurant in San Francisco. At Coi, Patterson mixes modern culinary techniques with local, wild and cultivated ingredients to create original dishes that speak of place, memory, and emotion. It's an approach that has earned him a worldwide reputation for pioneering a new kind of Californian cuisine. Patterson is also known for his original food writing, and he has been published in recent years in The New York Times, Bon Appetit and Lucky Peach. Now, in his highly anticipated new book, Coi: Stories and Recipes, Patterson writes a personal account of the restaurant, its dishes and his own unique philosophy about food and cooking. Beginning with a look at California - how Patterson arrived from the East Coast and how he became to feel more at home as the years progressed - the book takes the reader into the Coi kitchen, and through 70 of the restaurant's original dishes such as Chilled Spiced Ratatouille Soup; Carrots Roasted in Coffee Beans, Monterey Bay Abalone with Nettle-Dandelion Salsa Verde; Inverted Cherry Tomato Tart and Lime Marshmallow with Coal-Toasted Meringue. The dishes are explained through a series of personal essays and narrative recipes, offering insight into Patterson's life, family, and inspirations. Coi: Stories and Recipes includes 150 color photographs showing the finished dishes as well as atmospheric images of the restaurant, the California landscape, and portraits of Coi's staff and suppliers. The book features forewords by Peter Meehan and Harold McGee. It is sure to be one of the most talked about cookbooks of the year.

Thailand: The Cookbook is the definitive guide to the food and cooking of Thailand. It includes more than 500 easy-to-follow, authentic recipes collected from the length and breadth of Thailand, including snacks and drinks; soups; salads; curries; stir-fries; noodle and rice dishes; grilled fish and meat dishes; and desserts. The recipes have been extensively researched, tested and fully updated for the western kitchen without diluting any of their authenticity.

This beautifully illustrated book is a comprehensive overview of developments in the world of sculpture during the past fifty years, and follows the successful, highly illustrated formula of Phaidon's best-selling volumes Art Today and Architecture Today. Judith Collins's authoritative yet accessible text explores the various subjects, materials and styles utilized by sculptors and offers a fascinating insight into this versatile and wide-ranging art form.

•From the bright mind of New York Times' best-selling author Hervé Tullet, a unique book which turns into a ball game •Once the board concertina book is opened, screw a piece of paper up into a ball to score goals, follow a course or hit targets •A perfect interactive game providing hours of fun •Without a doubt parents and adults will become addicted to this game which can be taken anywhere, even to work! •Part of a bright and lively series of board books, perfect for occupying busy minds and little fingers

This book can be held up against the face like a mask: by looking through two die-cut holes, the reader can suddenly turn into a robot, an alien or even a cuddly kitten while reading to a child

Printed in black over a mirrored board, a unique book to allow babies to discover their own reflection and to look at shapes overlapping and changing as they turn the pages

Eating with the Chefs documents the daily meal shared by chefs and front-of-house staff at eighteen top restaurants including Noma, Le Chateaubriand and The French Laundry. Captured through exquisite photography by Per-Anders Jorgensen and easy-to-follow recipes Eating with the Chefs provides a unique insight into the ordinary food behind the immaculate kitchen walls.

A lively and accessible survey of photography as art since the 1960s, exploring how, in the hands of some of the world's greatest photographic artists, it has developed into a respected and versatile artistic medium.