Phaidon strana 37 z 66

This major work presents a remarkable sequence of photo-stories from pioneering photo agency VII, documenting world history as we have experienced it since the end of the Cold War. The 11 extraordinarily talented photographers who make up this agency work at the cutting edge of digital photojournalism, committed to recording social and cultural change as it happens around the world. Each brings an individual vision to the agency - some choosing to tackle dramatic events head-on, others pursuing more idiosyncratic, personal projects - but all share a commitment to their individual subjects and to their belief that the act of communication provides hope even in the most extreme situations. Questions Without Answers is an ambitious book featuring a strikingly broad selection of photo stories. Photos documenting Barack Obama giving a speech on Afghanistan to American troops sit alongside a collection of portraits featuring famous cultural figures such as David Bowie and Bernardo Bertolucci. We move from an exploration of the spread and impact of AIDS in Asia to dispatches from the current economic crisis and its effect on those working in finance. The crucial work done by VII in documenting conflict - environmental, social and political, both violent and non-violent - is also represented, including stories from the war in Iraq, the crisis in Darfur and the terrible events of 9/11. With an introduction by the eminent David Friend, the former director of photography at Life magazine, this book is an important, moving and compelling record of the world we live in.

Cooking simple, tasty dishes, using fresh and wholesome ingredients has never been easier, after the success of "What to Cook and How to Cook it (2010)". Jane Hornby returns to the kitchen with "Fresh", a collection of 75 all-new mouthwatering, step-by-step recipes that make the best of fresh, seasonal vegetables, fruit, meat and fish. From starters such as a simple fresh Gazpacho, and a Grilled Asparagus with Poached Egg, Parmesan and Balsamic Butter to spectacular desserts such as Mango and Raspberry Pavlova and Summer Trifle, every recipe is illustrated with clear step-by-step colour photographs showing the ingredients and step-by-step photographs explaining each stage of the recipe, as well as a useful glossary at the back. Jane's friendly, accessible style and helpful tips makes the recipes achievable for everyone, from complete beginners to experienced cooks. The book includes a wide range of recipes for any occasion - from dishes for sharing, BBQ's, picnics, brunch, breakfast, salads, supper and dessert. "Fresh" is the perfect addition to every cook's library, and the only cookbook you will need for Summer.

John Pawson's career as an architect and designer spans a variety of sizes and programmes: from bowls to bridges, and monasteries to Calvin Klein stores. In addition to his acclaimed design work, he is the author of Phaidon's successful 'Minimum', a book that paired images and captions to illustrate the notion of simplicity in a beautiful and inspirational manner. 'Visual Inventory' presents some of the images from Pawson's personal collection of over 200,000 digital snapshots. The book opens with an essay explaining the importance of photography as a tool for Pawson's work, and the images are set one per page with illuminating captions. Covering a huge range of subjects, the photographs form a remarkable body of reference material. Some of the images illustrate a particular idea about form, material or space; others reflects the author's interest in returning repeatedly to certain subjects, capturing the changes brought by different weather, light conditions, seasons and patterns of use. Each image has been chosen for the book because it is useful, offering a lesson in visual thinking. None of the photographs in the book have been cropped or altered; it is the selection, arrangement and captioning of the images that make this book unique, valuable and attractive to any architect, designer, artist or student who wants to see the world around them with a stronger eye.

Fish: Recipes from the Sea features' over 200 authentic Italian home cooking recipes for preparing fish and seafood, carefully collected from the Silver Spoon kitchen. From traditional seafood groups to simple grilled fish with herbs, the recipes in 'Fish' are simple and authentic, explained with clear step-by-step instructions and vivid colour photography. The chapters in 'Fish' are divided by fish variety and include White, Oily, Flat, Freshwater Fish, and Seafood. The cookbook offers tips on how to take an Italian approach to cooking with seafood including how to choose, prepare, and cook local, sustainable fish and produce, as well as offering ideas for substituting varieties. 'Fish' also contains an illustrated guide on how to recognize different categories of fish, how to choose fresh fish, and even describes marine life, and mannerisms for the different varieties. 'Fish' contains delicious, authentic home recipes for all food occasions.

A season-by-season guide to cooking vegetables the Italian way Contains more than 400 authentic, delicious and good-value vegetable recipes from the Silver Spoon kitchen. Organised by season, recipes are accompanied by specially commissioned photographs and short texts discussing every vegetable Cooking with vegetables is the perfect way to eat healthily, economically, locally and sustainably. Includes advice about vegetable varieties, storage and preparation, a seasonal calendar and how-to-grow tips to help you get the best from every season.

The Art Museum is the finest art collection ever assembled between two covers. This revolutionary and unprecedented virtual art museum in a book, features 1,000 oversized pages of over 2,700 works of art. It is the most comprehensive and visually spectacular history of world art ever published. Ten years in the making, this unique book was created with a global team of specialists in all fields of art, including museum curators and educators, who have collected together important works as they might be displayed in the ideal museum for the art lover. Unrestricted by the constraints of physical space, this luxurious book is organized by innovative color-coded "galleries," "rooms, "corridors" and "special exhibitions" which display hundreds of paintings, sculptures, frescos, photographs, tapestries, friezes, installations, performances, videos, woodblock prints, folding screens, ceramics and manuscripts that tell the history of world art. This is the only museum to house Leonardo's Mona Lisa, a collection of Rembrandt's finest self portraits, Velazquez's Las Meninas and Picasso's Guernica, as well as ceramics from China, Hokusai's woodblock prints, gold artefacts from Peru, and works by Jackson Pollock in one place. With intelligent in-depth text throughout, explanatory labels for each artwork, a comprehensive glossary and detailed location maps, The Art Museum, is accessible for everyone from casual art fans to experts in the field.

The Silver Spoon, the most influential and successful Italian cookbook of the last 50 years, is now available in a brand new revised edition. Originally published in 1950, it became an instant classic, selling over one million copies in eight editions. Considered essential in every household, it continues to be one Italy's the most popular wedding presents. The Silver Spoon was first conceived and published by Domus, Italy's famed design and architectural magazine. A select group of cooking experts were commissioned to collect hundreds of traditional Italian recipes and make them available for the first time to a wider modern audience. In the process, they updated ingredients, quantities and methods to suit contemporary tastes and customs, at the same time preserving the memory of ancient recipes for future generations. They furthermore included modern recipes from some of the most famous Italian chefs, resulting in a style of cooking that appeals to the gourmet chef and the amateur enthusiast alike. A comprehensive and lively book, its uniquely stylish and user-friendly format makes it accessible and a pleasure to read. The new edition features new introductory material covering such topics as how to compose a traditional Italian meal, typical food traditions of the different regions, and how to set an Italian table. Its over 2000 recipes are illustrated with newly commissioned photographs and contains a new section of menus by celebrated chefs cooking traditional Italian food.

Nicholas and the Gang is the fourth book in the classic series of stories about a cheeky French schoolboy, Nicholas, and his friends. Nicholas and his gang always find exciting new things to do: Max does magic tricks, Jeremy wants to go camping, and Geoffrey invents a secret code that only the gang will understand.

One of the leading photographers of his generation, Elliott Erwitt has been taking pictures since the late 1940s. A member of the prestigious Magnum agency since 1954, he has photographed all over the world and his images have been the subject of many books and exhibitions. Containing over 500 pictures, over half of which have never been published before, Elliott Erwitt Snaps is a unique and comprehensive survey of his work. From famous images like Nikita Khrushchev and Richard Nixon arguing in Moscow in 1959 and Marilyn Monroe with the cast of the movie The Misfits, to his many more personal images of places, things, people and animals, Erwitts unmistakable, often witty, style gives us a snapshot of the famous and the ordinary, the strange and the mundane over a period of more than half a century, through the lens of one of the periods finest image-makers.

To play The Game of Let's Go!, close your eyes, place your finger on the magic line and take a journey through these pages and into the vast world of your imagination. What will your adventure be?

Inside this book are beautiful paintings, ready for you to mix up. Turn the flaps to create a whole new work of art - with squiggles, spots, squares and shapes of all kinds!

Come and join the fun with master illustrator and author, Hervé Tullet! Experience the magic of Hervé Tullet in The Game of Mix and Match, a title from his much-loved Let's Play Games series of interactive board books for readers aged 3-6 years. This hands-on game has more than 50 different pictures - use the flaps to discover what you get when you mix a heart with an apple or a snail with a lemon! The book features Tullet's unique hand lettering and a vibrant riot of illustrations. Beloved by children the world over since they first appeared in print, each book in this series works like a game, occupying busy minds and little fingers, and stimulating thought and imagination. Ages 3-6

"India: The Cookbook" is the first comprehensive guide to Indian cooking, with over 1,000 recipes covering every aspect of India's rich and colourful culinary heritage. Unlike many other Indian cookbooks, it is written by an Indian culinary academic and cookbook author who lives and works in Delhi, and the recipes are a true reflection of how traditional dishes are really cooked all over India. They have been carefully edited to ensure that they are simple to follow and achievable in western kitchens, with detailed information about authentic cooking utensils and ingredients. Indian food has been hugely popular in the UK for many years, and the appetite for Indian food shows no sign of diminishing. Now, for the first time, a definitive, wide-ranging and authoritative book on authentic Indian food is available, making it simple to prepare your favourite Indian dishes at home, alongside less well-known dishes such as bataer masalydaar (marinated quails cooked with almonds, chillies and green cardamom), or sambharachi kodi (Goan prawn curry with coconut and tamarind). The comprehensive chapters on breads, pickles, spice pastes and chutneys contain a wide variety of recipes rarely seen in Indian cookbooks, such as bagarkhani roti (a rich sweet bread with raisins, cardamom and poppy seeds) and tamatar ka achar (tomato and mustard-seed pickle). "India: The Cookbook" is the only book on Indian food you'll ever need.

Clint Eastwood (USA, born 1930) is a veteran among the grand masters of contemporary American cinema, whose rise through the system took a highly unusual form. After playing iconic roles in Sergio Leone's spaghetti westerns of the 1960s, he returned to Hollywood and underwent a controversial reincarnation as the ultraviolent cop Harry.

Steven Spielberg (USA, born 1946) was the boy wonder of the new Hollywood of the 1970s. Taking Orson Welles as his model, he made Duel aged only 25, following it up with a string of successes that brought him the adulation of the studios. He is undoubtedly one of the most influential figures in contemporary film.

Rene Redzepi has been widely credited with re-inventing Nordic cuisine. His Copenhagen restaurant, Noma, was recognized as the best in the world by the San Pellegrino World's 50 Best Restaurant awards in 2010 and received the unique 'Chef's Choice' award at the same ceremony in 2009. Redzepi operates at the cutting edge of gourmet cuisine, combining an unrelenting creativity and a remarkable level of craftsmanship with an inimitable and innate knowledge of the produce of his Nordic terroir. At Noma, which Redzepi created from a derelict eighteenth-century warehouse in 2003 after previously working at both elBulli and The French Laundry, diners are served exquisite concoctions, such as 'Newly-Ploughed Potato Field' or 'The snowman from Jukkasjarvi', all painstakingly constructed to express their amazing array of Nordic ingredients. Redzepi's fascination with giving his diners a real taste of their food's environment extends to serving dishes on pebbles found in the same fields as his produce. His search for ingredients involves foraging amongst local fields for wild produce, sourcing horse-mussels from the Faroe Islands and the purest possible water from Greenland. Redzepi has heightened the culinary philosophy of seasonally and regionally sourced sustainable ingredients to an exquisite level, and in doing so has created an utterly delicious cuisine.