191 Results
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books
books
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$59.95
(available to order)
Summary:
An insight into the food philosophy and creativity of Noma restaurant.
$59.95
(available to order)
Summary:
An insight into the food philosophy and creativity of Noma restaurant.
Title:
NOMA : time and place in nordic cuisine
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Price:
$59.95
(available to order)
Summary:
An insight into the food philosophy and creativity of Noma restaurant.
NOMA : time and place in nordic cuisine
Actions:
Price:
$59.95
(available to order)
Summary:
An insight into the food philosophy and creativity of Noma restaurant.
Form:
books
books
Publication:
October 2010
October 2010
Subject:
Food
Food
Form:
books
books
Title:
Where chefs eat
Where chefs eat
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$26.95
(available to order)
Summary:
Where Chefs Eat reveals little known, eclectic and surprising restaurants that chefs head to for a great meal, including neighbourhood joints, late-night hang outs, destination restaurants and favourite breakfast spots. This new edition includes 3,000 recommended restaurants (of which 2,000 are new) from more than 70 countries.
$26.95
(available to order)
Summary:
Where Chefs Eat reveals little known, eclectic and surprising restaurants that chefs head to for a great meal, including neighbourhood joints, late-night hang outs, destination restaurants and favourite breakfast spots. This new edition includes 3,000 recommended restaurants (of which 2,000 are new) from more than 70 countries.
Title:
Where chefs eat
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Price:
$26.95
(available to order)
Summary:
Where Chefs Eat reveals little known, eclectic and surprising restaurants that chefs head to for a great meal, including neighbourhood joints, late-night hang outs, destination restaurants and favourite breakfast spots. This new edition includes 3,000 recommended restaurants (of which 2,000 are new) from more than 70 countries.
Where chefs eat
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Price:
$26.95
(available to order)
Summary:
Where Chefs Eat reveals little known, eclectic and surprising restaurants that chefs head to for a great meal, including neighbourhood joints, late-night hang outs, destination restaurants and favourite breakfast spots. This new edition includes 3,000 recommended restaurants (of which 2,000 are new) from more than 70 countries.
Form:
books
books
Publication:
December 2014
December 2014
Subject:
Food
Food
Form:
books
books
Title:
The Modern art cookbook
The Modern art cookbook
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Price:
$45.00
(available to order)
Summary:
The Modern Art Cookbook provides a window into how modern artists, writers and poets ate, cooked, depicted and wrote about food.
$45.00
(available to order)
Summary:
The Modern Art Cookbook provides a window into how modern artists, writers and poets ate, cooked, depicted and wrote about food.
Title:
The Modern art cookbook
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Price:
$45.00
(available to order)
Summary:
The Modern Art Cookbook provides a window into how modern artists, writers and poets ate, cooked, depicted and wrote about food.
The Modern art cookbook
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Price:
$45.00
(available to order)
Summary:
The Modern Art Cookbook provides a window into how modern artists, writers and poets ate, cooked, depicted and wrote about food.
Form:
books
books
Publication:
October 2013
October 2013
Subject:
Food
Food
Form:
books
books
Actions:
Price:
$34.95
(available to order)
Summary:
Before Zagat and the Michelin star, there was Ralph Rylance (1782–1834) and The Epicure’s Almanack, or Guide to Good Living, his listing of more than 650 eating establishments, taverns, inns, and hotels in and around London in the early nineteenth century. Working single-handedly and on foot, Rylance investigated and reported on a broad range of restaurants, from haughty(...)
$34.95
(available to order)
Summary:
Before Zagat and the Michelin star, there was Ralph Rylance (1782–1834) and The Epicure’s Almanack, or Guide to Good Living, his listing of more than 650 eating establishments, taverns, inns, and hotels in and around London in the early nineteenth century. Working single-handedly and on foot, Rylance investigated and reported on a broad range of restaurants, from haughty(...)
Title:
The Epicure's almanack : eating and drinking in Regency London, the original 1815 guidebook
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Price:
$34.95
(available to order)
Summary:
Before Zagat and the Michelin star, there was Ralph Rylance (1782–1834) and The Epicure’s Almanack, or Guide to Good Living, his listing of more than 650 eating establishments, taverns, inns, and hotels in and around London in the early nineteenth century. Working single-handedly and on foot, Rylance investigated and reported on a broad range of restaurants, from haughty chophouses and suburban tea gardens to humble tripe shops and dockyard taverns, as well as London’s first Indian restaurant.
The Epicure's almanack : eating and drinking in Regency London, the original 1815 guidebook
Actions:
Price:
$34.95
(available to order)
Summary:
Before Zagat and the Michelin star, there was Ralph Rylance (1782–1834) and The Epicure’s Almanack, or Guide to Good Living, his listing of more than 650 eating establishments, taverns, inns, and hotels in and around London in the early nineteenth century. Working single-handedly and on foot, Rylance investigated and reported on a broad range of restaurants, from haughty chophouses and suburban tea gardens to humble tripe shops and dockyard taverns, as well as London’s first Indian restaurant.
Form:
books
books
Publication:
September 2013
September 2013
Subject:
Food
Food
Form:
books
books
Actions:
Price:
$36.95
(available in store)
Summary:
"Science for everyone" is the motto of a new movement involving biology and electronics. Here the do-it-yourself approach that is already well-established on the electronics and computer scene is applied to the field of natural sciences, blurring the borderlines between art and science. The artists and scientists who work in the interdisciplinary way refer to themselves(...)
$36.95
(available in store)
Summary:
"Science for everyone" is the motto of a new movement involving biology and electronics. Here the do-it-yourself approach that is already well-established on the electronics and computer scene is applied to the field of natural sciences, blurring the borderlines between art and science. The artists and scientists who work in the interdisciplinary way refer to themselves(...)
Title:
Home made bio electronic arts
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$36.95
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Summary:
"Science for everyone" is the motto of a new movement involving biology and electronics. Here the do-it-yourself approach that is already well-established on the electronics and computer scene is applied to the field of natural sciences, blurring the borderlines between art and science. The artists and scientists who work in the interdisciplinary way refer to themselves as bio-hackers or bio-punks and deliberately take up the creative impetus provided by those two movements. Their research aims to communicate scientific knowledge that is otherwise reserved for insiders only.
Home made bio electronic arts
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Price:
$36.95
(available in store)
Summary:
"Science for everyone" is the motto of a new movement involving biology and electronics. Here the do-it-yourself approach that is already well-established on the electronics and computer scene is applied to the field of natural sciences, blurring the borderlines between art and science. The artists and scientists who work in the interdisciplinary way refer to themselves as bio-hackers or bio-punks and deliberately take up the creative impetus provided by those two movements. Their research aims to communicate scientific knowledge that is otherwise reserved for insiders only.
Form:
books
books
Publication:
October 2013
October 2013
Subject:
Food
Food
Form:
books
books
Actions:
Price:
$34.95
(available to order)
Summary:
In Transition Menu, Martí Guixé shows us the transition from the art of cooking to Food Design. It expands Guixé’s research on food design, the project is based on some of Martí’s personal theories, thoughts and notes. These take shape in an essay and a layout of models that represent an unbalanced transition menu, where old and modern both appear. Added to traditional(...)
$34.95
(available to order)
Summary:
In Transition Menu, Martí Guixé shows us the transition from the art of cooking to Food Design. It expands Guixé’s research on food design, the project is based on some of Martí’s personal theories, thoughts and notes. These take shape in an essay and a layout of models that represent an unbalanced transition menu, where old and modern both appear. Added to traditional(...)
Title:
Transition menu : reviewing creative gastronomy
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Price:
$34.95
(available to order)
Summary:
In Transition Menu, Martí Guixé shows us the transition from the art of cooking to Food Design. It expands Guixé’s research on food design, the project is based on some of Martí’s personal theories, thoughts and notes. These take shape in an essay and a layout of models that represent an unbalanced transition menu, where old and modern both appear. Added to traditional examples is a pinch of what is to come after haute cuisine, and a touch of Food Design.
Transition menu : reviewing creative gastronomy
Actions:
Price:
$34.95
(available to order)
Summary:
In Transition Menu, Martí Guixé shows us the transition from the art of cooking to Food Design. It expands Guixé’s research on food design, the project is based on some of Martí’s personal theories, thoughts and notes. These take shape in an essay and a layout of models that represent an unbalanced transition menu, where old and modern both appear. Added to traditional examples is a pinch of what is to come after haute cuisine, and a touch of Food Design.
Form:
books
books
Publication:
June 2013
June 2013
Subject:
Food
Food
Form:
books
books
Actions:
Price:
$42.95
(available in store)
Summary:
Du truck californien sophistiqué au modeste foyer à bois posé à même le sol au bord d’une route malienne, en passant par le tricycle aménagé avec légèreté pour parcourir les faubourgs de Pékin, cet ouvrage explore – à travers des témoignages photographiques, des analyses socio-anthropologiques, mais aussi des actions/propositions de plasticiens, de designers,(...)
$42.95
(available in store)
Summary:
Du truck californien sophistiqué au modeste foyer à bois posé à même le sol au bord d’une route malienne, en passant par le tricycle aménagé avec légèreté pour parcourir les faubourgs de Pékin, cet ouvrage explore – à travers des témoignages photographiques, des analyses socio-anthropologiques, mais aussi des actions/propositions de plasticiens, de designers,(...)
Subject:
Food
Food
Publication:
January 2014
January 2014
Title:
Voyage au coeur de la cuisine de rue
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Price:
$42.95
(available in store)
Summary:
Du truck californien sophistiqué au modeste foyer à bois posé à même le sol au bord d’une route malienne, en passant par le tricycle aménagé avec légèreté pour parcourir les faubourgs de Pékin, cet ouvrage explore – à travers des témoignages photographiques, des analyses socio-anthropologiques, mais aussi des actions/propositions de plasticiens, de designers, d’architectes – la réalité contemporaine de ce que l’on appelle communément la «street food».
Voyage au coeur de la cuisine de rue
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Price:
$42.95
(available in store)
Summary:
Du truck californien sophistiqué au modeste foyer à bois posé à même le sol au bord d’une route malienne, en passant par le tricycle aménagé avec légèreté pour parcourir les faubourgs de Pékin, cet ouvrage explore – à travers des témoignages photographiques, des analyses socio-anthropologiques, mais aussi des actions/propositions de plasticiens, de designers, d’architectes – la réalité contemporaine de ce que l’on appelle communément la «street food».
Form:
books
books
Publication:
January 2014
January 2014
Subject:
Food
Food
Form:
books
books
Price:
$53.50
(available in store)
Summary:
Food City by innovative architect and urban designer CJ Lim explores the issue of urban transformation and how the creation, storage and distribution of food has been and can again become a construct for the practice of everyday life. Food City investigates the reinstatement of food at the core of national and local governance - how it can be a driver to restructure(...)
$53.50
(available in store)
Summary:
Food City by innovative architect and urban designer CJ Lim explores the issue of urban transformation and how the creation, storage and distribution of food has been and can again become a construct for the practice of everyday life. Food City investigates the reinstatement of food at the core of national and local governance - how it can be a driver to restructure(...)
Title:
Food city
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Price:
$53.50
(available in store)
Summary:
Food City by innovative architect and urban designer CJ Lim explores the issue of urban transformation and how the creation, storage and distribution of food has been and can again become a construct for the practice of everyday life. Food City investigates the reinstatement of food at the core of national and local governance - how it can be a driver to restructure employment, education, transport, tax, health, culture, communities, and the justice system, re-evaluating how the city functions as a spatial and political entity.
Food city
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Price:
$53.50
(available in store)
Summary:
Food City by innovative architect and urban designer CJ Lim explores the issue of urban transformation and how the creation, storage and distribution of food has been and can again become a construct for the practice of everyday life. Food City investigates the reinstatement of food at the core of national and local governance - how it can be a driver to restructure employment, education, transport, tax, health, culture, communities, and the justice system, re-evaluating how the city functions as a spatial and political entity.
Form:
books
books
Publication:
April 2014
April 2014
Subject:
Food
Food
Form:
books
books
Title:
Experimental eating
Experimental eating
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Price:
$24.95
(available to order)
Summary:
Profiling a range of culinary pioneers working across the fields of art, science, theatre, catering and design, Experimental Eating demonstrates how current creative collaborations are pushing the boundaries of how we understand, experience and relate to food and the rituals of dining. The book encompasses unusual and cutting-edge foods, radical dining events, “kitchen(...)
$24.95
(available to order)
Summary:
Profiling a range of culinary pioneers working across the fields of art, science, theatre, catering and design, Experimental Eating demonstrates how current creative collaborations are pushing the boundaries of how we understand, experience and relate to food and the rituals of dining. The book encompasses unusual and cutting-edge foods, radical dining events, “kitchen(...)
Title:
Experimental eating
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$24.95
(available to order)
Summary:
Profiling a range of culinary pioneers working across the fields of art, science, theatre, catering and design, Experimental Eating demonstrates how current creative collaborations are pushing the boundaries of how we understand, experience and relate to food and the rituals of dining. The book encompasses unusual and cutting-edge foods, radical dining events, “kitchen laboratory” experiments, food sculptures and other documentation of the transient events that make up this field of work.
Experimental eating
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Price:
$24.95
(available to order)
Summary:
Profiling a range of culinary pioneers working across the fields of art, science, theatre, catering and design, Experimental Eating demonstrates how current creative collaborations are pushing the boundaries of how we understand, experience and relate to food and the rituals of dining. The book encompasses unusual and cutting-edge foods, radical dining events, “kitchen laboratory” experiments, food sculptures and other documentation of the transient events that make up this field of work.
Form:
books
books
Publication:
June 2014
June 2014
Subject:
Food
Food
Form:
books
books
Price:
$46.95
(available to order)
Summary:
Numerous architects - including Mario Cucinella, Kengo Kuma, Dominique Perrault and Amandus Sattler - reveal their favourite recipes and the link between their architecture and personality. The architects prepare a few dishes with the aid of professional chefs - many pages in the book document these exciting cooking events. The book features a total of 30 detailed recipes(...)
$46.95
(available to order)
Summary:
Numerous architects - including Mario Cucinella, Kengo Kuma, Dominique Perrault and Amandus Sattler - reveal their favourite recipes and the link between their architecture and personality. The architects prepare a few dishes with the aid of professional chefs - many pages in the book document these exciting cooking events. The book features a total of 30 detailed recipes(...)
Title:
What architects cook up: architecture, aesthetics, and a love of cooking
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Price:
$46.95
(available to order)
Summary:
Numerous architects - including Mario Cucinella, Kengo Kuma, Dominique Perrault and Amandus Sattler - reveal their favourite recipes and the link between their architecture and personality. The architects prepare a few dishes with the aid of professional chefs - many pages in the book document these exciting cooking events. The book features a total of 30 detailed recipes in German and English with full-page photos. Each recipe supplements a portrait of the architect with personal statements on cooking, food and drink as well as architecture. Sketches from the architects and details of the dishes also enliven the book. The introduction is an essay on the many links between architecture and cooking.
What architects cook up: architecture, aesthetics, and a love of cooking
Actions:
Price:
$46.95
(available to order)
Summary:
Numerous architects - including Mario Cucinella, Kengo Kuma, Dominique Perrault and Amandus Sattler - reveal their favourite recipes and the link between their architecture and personality. The architects prepare a few dishes with the aid of professional chefs - many pages in the book document these exciting cooking events. The book features a total of 30 detailed recipes in German and English with full-page photos. Each recipe supplements a portrait of the architect with personal statements on cooking, food and drink as well as architecture. Sketches from the architects and details of the dishes also enliven the book. The introduction is an essay on the many links between architecture and cooking.
Form:
books
books
Publication:
December 2012
December 2012
Subject:
Food
Food
