Phaidon strana 36 z 66

Cook it Raw tells the story of an exciting collection of avant garde chefs who come together to create unique dining experiences that explore and question social, cultural and environmental issues. Held initially in Copenhagen to mark the 2009 climate change summit the first 'Raw' dinner challenged the chefs to examine the issue of sustainability. As the events have developed so too have the issues, themes and general philosophy of the group. Winter and the question of creativity (Collio-Italy), the Wilderness and culinary comradeship (Lapland) and tradition and the artisan (Iskikawa-Japan) have all been explored on the plate by the likes of Rene Redzepi, Albert Adria, Alex Atala, Daniel Patterson, Magnus Nilsson, Inaki Aizparte, Massimo Bottura and Claude Bosi. Normally reserved for a select number of diners this book reveals for the very first time the 'Raw' collective's philosophy and creative endeavours. With contributions from leading food writers and 'Raw' supporters such as Antony Bourdain, Jeffrey Steingarten and Andrea Petrini; plus, over 400 behind-the-scenes images of the events and an inspiring collection of the chefs' own 'Raw' recipes, notes and anecdotes - Cook it Raw is an exclusive window into the world's most progressive culinary collective.

A stunning cookbook containing more than 50 authentic recipes from the tables of Sicily, the most colorful region of Italy. Recipes are accompanied by texts detailing Sicilian ingredients, producers, food markets, and specialty stores.

A fantastic introduction to the life and work of pop art superstar Andy Warhol.

In 1985, Steve McCurry photographed an Afghan girl for the National Geographic. The intensity of the subject's eyes and her compelling gaze made this one of the most widely and consistently celebrated portraits in the history of contemporary photography. This image accompanies the other remarkable faces he has encountered whilst travelling throughout the world, collected together in an engaging and moving series of unique street portraits: unposed, unstylized images of people that reveal the true universality of the depths of human emotion. This fresh new edition, expanded to feature more photographs than before, including some never-before published, creates an up-to-date and unrivalled collection of McCurry's portraiture. Critically acclaimed and recognized internationally for his classic reportage, over the last thirty years he has worked on numerous assignments, travelling extensively throughout the Middle and Far East. A regular contributor to many international journals, McCurry is a member of Magnum Photos and a recipient of the Robert Capa Gold Medal and an unprecedented four World Press Photo first prizes in a single year; many of McCurry's images have since become modern icons. He is most famous for his evocative color photography, which has captured stories of human experience that, in the finest documentary tradition, transcend boundaries of language and culture.

A visual walk through the countryside without any text, told with a turn of the page. Readers can tell the story aloud as they 'walk' through the book.

How to Boil an Egg is the new collection of recipes from the trend-setting Rose Bakery in Paris. Following Rose Carrarini's critically acclaimed "Breakfast, Lunch, Tea" (Phaidon Press, 2006), this new cookbook features over 80 original recipies where the egg is the star -- from simple omelets to savory treats, pastries, desserts and more. How to Boil an Egg features nearly 40 specially-comissioned, full-page, original hand-drawn paintings of the finished dishes by award-winning botanical artist Fiona Strickland. The unique style and attention to detail that Rose Bakery prides itself on is captured in Strickland's illustrations -- which can take days to complete -- making the book as much a treat for the eye as for the taste buds. Carrarini opened Rose Bakery, a small Anglo-French bakery, shop, and restaurant, in Paris with her husband Jean-Charles in 2002, with the aim of serving fresh, simple, and healthy food. Rose's philosophy and approach to food proved extremely popular and there are now branches of Rose Bakery in London, Paris, Tokyo, Seoul, and Tel Aviv.

PATTERN is the follow-up to the 2005 Phaidon success SAMPLE, presenting 100 of the most creative fashion designers who have recently emerged internationally. Selected by 10 of the most respected figures in the field - a mixture of leading designers, stylists, editors, educators, bloggers and writers - it is a must-see catwalk in a book.

Recommending a minimum of three restaurants each, today's hottest food talent reveal their favourite breakfast places; where they like to eat late at night; which restaurant they wish they'd opened and more. Whether it's their favourite sushi bar when traveling or where they eat locally on a rare night off all 2300 chef recommendations will be based on the food alone. With entertaining reviews, stunning maps for reference and an easy-to-use geographical system of organisation, Where Chefs Eat will appeal to all chef-conscious restaurant goers and food lovers worldwide.

DAMN GOOD ADVICE (for people with talent!)' is a look into the mind of one of America's most legendary creative thinkers, George Lois. Offering indispensable lessons, practical advice, facts, anecdotes and inspiration, this book is a timeless creative bible for all those looking to succeed in life, business and creativity. These are key lessons derived from the incomparable life of 'Master Communicator' George Lois, the original "Mad Man" of Madison Avenue. Written and compiled by the man 'The Wall Street Journal'called "prodigy, enfant terrible, founder of agencies, creator of legends" each step is borne from a passion to succeed and a disdain for the status quo. Organised into inspirational, bite-sized pointers, each page offers fresh insight into the sources of success, from identifying your heroes to identifying yourself. The ideas, images and illustrations presented in this book are fresh, witty and in-your-face. Whether it's communicating your point in nanosecond, creating an explosive portfolio or making your presence felt, no one is better placed than George Lois to teach you the process of creativity. Poignant, punchy and to-the-point, 'DAMN GOOD ADVICE (For People With Talent!)', is a must have for anyone on a quest for success.

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.

Born of the traditions of fine art and printing, graphic design is a form of visual communication that seeks to inform, identify or promote through the combination of word and image. But unlike the written word or a work of art, a graphic design operates exclusively in the context in which it will be seen, and mediates between the wishes of the client and the expectations of the public. Moreover, a graphic work is created for mass reproduction. The field of graphic design, as we know it today, has its roots in two developments: the invention of the printing press in the fifteenth century and the Industrial Revolution of the eighteenth and nineteenth centuries, both of which contributed to the process of graphic reproduction. Today, trade, commerce, communications and culture continue to feed the need for graphic design, and technological developments - most notably the computer - are constantly broadening its possibilities. Of all the arts, graphic design comes closest to our contemporary daily life, as we interact with graphic design on an almost continuous basis. Five hundred graphic designs created since the advent of mechanical reproduction, are showcased in this archive - from the Gutenberg Bible and Nuremberg Chronicles of the fifteenth century, to the cutting edge magazines, posters and ephemera of today. It is the authoritative selection of newspapers, magazines, advertisements, typefaces, logos, corporate design, record and CD covers and moving graphics from around the world, which have created a benchmark for excellence and innovation. Compiled and researched by experts, and illustrated with up to six images per entry, including rarely seen historical and contextual material, The Phaidon Archive of Graphic Design is the ultimate reference guide for the design professional and enthusiast alike. Designed with exceptional production details and rich with information, this book also becomes an object that appeals to the creativity and imagination of the reader.

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.

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.

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.

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.

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.