Phaidon strana 42 z 55

A celebration of Australian cuisine like never before - 350 recipes showcasing the rich diversity of its landscapes and its peopleAustralia is a true melting pot of cultures and this is reflected in its cooking. As an island of indigenous peoples alongside a global panoply of immigrants with different culinary influences and traditions, its foodways are ripe for exploration. As well as the regional flora and fauna that make up bush tucker, there are dishes from all over the world that have been adopted and adapted to become Australia's own - making this recipe collection relevant to home cooks everywhere. The home cooking recipes range from iconic - chicken parmigiana, meat pies, Anzac biscuits and Lamingtons - to lesser known dishes such as Queensland blue pumpkin soup, Stir fried native greens, and Cumquat marmalade, together with a 'guest chef' collection of recipes by a selection of Australia's finest kitchen talents.

Following the successful formula of previous Phaidon "10x10" titles, this new book in the series will present 100 of the world's most exceptional emerging film directors, selected by internationally prominent festival directors including Frederic Maire/Locarno, Piers Handling & Cameron Bailey/Toronto, Sergio Wolf/Buenos Aires, Wieland Speck/Berlin, Kim Dong-Ho/Pusan, Korea, Marco Muller/Venice, Michel Ouedraogo/Ouagadougou, Burkina Faso, and Li Cheuk-to/Hong Kong. Arranged alphabetically by film director, the book explores the work of each director through the close analysis of one key film per director featured on 2 spreads, providing the reader with detailed information about each film and its author both in words and pictures, including film stills, on-set photographs, posters, and more. In addition, each festival director-curator will present one seminal film, which has influenced his understanding of contemporary cinema. Each curator will write an essay ab out the film director and the selected film. For each film, the reader will learn about the plot, the cast, the full credits, the film location, the budget, the release date, the nominations and awards, as well the genesis, the production and post-production elements. Each film will be illustrated by sequences of films stills as well as sketches, location scouting shots and storyboards. Finally, at the end of the book, each curator will select one cultural reference from varying genres and media to illustrate the context in which film directors operate today. The book will include a short biography for each film director and each curator. The result is unique source book, a fresh and up-to-the-minute collection of the best global and regional cinematographic creations in all fictional genre - drama, crime, horror, fantasy, science-fiction - around the world. Criteria for selection: each curator (nominators) will select ten film directors and one long feature film which the d irector made, produced and distributed in the last five years. Each selected film must be a long feature film and should be his or her first, second or third film.

An international best-seller, "The Silver Spoon" has confirmed Italian food to be one of the most popular cuisines in the world. Many of the best-loved Italian dishes are pure summer, such as bruschetta, salads of ripe tomatoes and basil, beef carpaccio sprinkled with capers and chargrilled artichokes with lemon. The simplicity and pure flavours of Italian cooking make the best use of the wonderful array of produce that is available in summer, such as tomatoes, fresh herbs, peas and beans, aubergines and berries. Italian food is perfect for picnics and barbecues, as well as light lunches and summer entertaining in the garden. Alongside fresh savoury dishes of summer vegetables, meat and fish, simple recipes turn cherries, plums and peaches into a range of sweet summer treats, from light fruit dishes to irresistible cocktails and gelati. The recipes are easy to follow and fully explained for the UK and US markets, and include some of the classics from "The Silver Spoon", along with many new recipes collected by the same team and published in English for the first time. They are utterly authentic, yet simple to prepare in any kitchen, and enable any aspiring cook to create delicious seasonal dishes, while expanding the repertoire of experienced cooks. A comprehensive and lively book with specially commissioned photographs and illustrations, the simple and user-friendly format of "The Silver Spoon Summer" makes it both accessible and a pleasure to read. "The Silver Spoon" has become the classic in the Italian cooking booklist for the international market and shares the bookshelves with other iconic cookery manuals such as "The Joy of Cooking". With the clarity and flair of its predecessors, "The Silver Spoon Summer" brings the dishes of the Italian summer to the world.

It has been said that the Sendai Mediatheque (2000), with its revolutionary approach to engineering, marks a turning point not only in Toyo Ito's architecture but in contemporary architecture in general.Before Sendai, Ito's work emphasized structural lightness and transparency, and what he saw as the ever-changing 'non-context' of Japanese cities. But though Ito's designs still show these early influences, after the Sendai Mediatheque he began to leave behind what he increasingly saw as the boring and inappropriate boxes favored by modernism. Ito moved toward a light, sensuous, and often organic architecture that engages with the cities around it and the people who inhabit it.These ideas are exemplified in this unique monograph, in which Toyo Ito presents a selection of his projects, all extensively illustrated with photos, diagrams, drawings, and computer realizations. Each of the book's projects and thematic sections is introduced with a short essay by Ito.