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Descanso Gardens is one of Los Angeles's oldest botanical gardens. Initially a Spanish rancho and later the estate of publisher and horticulturist E. Manchester Boddy, the 160-acre lot was granted to the people of Los Angeles and includes one of the world's finest collections of camellias and oaks. Warren Marr is part of a long tradition of photographers who have(...)
$29.95
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Summary:
Descanso Gardens is one of Los Angeles's oldest botanical gardens. Initially a Spanish rancho and later the estate of publisher and horticulturist E. Manchester Boddy, the 160-acre lot was granted to the people of Los Angeles and includes one of the world's finest collections of camellias and oaks. Warren Marr is part of a long tradition of photographers who have(...)
Title:
Descanso : an urban oasis revealed
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Descanso Gardens is one of Los Angeles's oldest botanical gardens. Initially a Spanish rancho and later the estate of publisher and horticulturist E. Manchester Boddy, the 160-acre lot was granted to the people of Los Angeles and includes one of the world's finest collections of camellias and oaks. Warren Marr is part of a long tradition of photographers who have responded creatively to the garden and its timeless appeal. His photographic explorations of what he refers to as a "natural light box" have been called "lyrical and luminous" by Getty Museum curator Anne Lyden. Marr's lush panoramic images combined with essays on the significance of the garden plants and history make Descanso an elegant volume for photography and garden lovers.
Descanso : an urban oasis revealed
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$29.95
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Summary:
Descanso Gardens is one of Los Angeles's oldest botanical gardens. Initially a Spanish rancho and later the estate of publisher and horticulturist E. Manchester Boddy, the 160-acre lot was granted to the people of Los Angeles and includes one of the world's finest collections of camellias and oaks. Warren Marr is part of a long tradition of photographers who have responded creatively to the garden and its timeless appeal. His photographic explorations of what he refers to as a "natural light box" have been called "lyrical and luminous" by Getty Museum curator Anne Lyden. Marr's lush panoramic images combined with essays on the significance of the garden plants and history make Descanso an elegant volume for photography and garden lovers.
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books
books
Publication:
April 2007, Los Angeles
April 2007, Los Angeles
Subject:
Food
Food
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books
books
Title:
Large parks
Large parks
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The discipline of landscape architecture encompasses many typologies, from domestic gardens and neighborhood playgrounds to urban designs and state parks. Most critical studies of the discipline tend to approach it from a historical or contemporary perspective organized around criteria such as built versus unbuilt, urban versus peripheral, or competition-sponsored versus(...)
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The discipline of landscape architecture encompasses many typologies, from domestic gardens and neighborhood playgrounds to urban designs and state parks. Most critical studies of the discipline tend to approach it from a historical or contemporary perspective organized around criteria such as built versus unbuilt, urban versus peripheral, or competition-sponsored versus(...)
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Large parks
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The discipline of landscape architecture encompasses many typologies, from domestic gardens and neighborhood playgrounds to urban designs and state parks. Most critical studies of the discipline tend to approach it from a historical or contemporary perspective organized around criteria such as built versus unbuilt, urban versus peripheral, or competition-sponsored versus commission-based. Very few analyses have been undertaken from the seemingly obvious jumping-off point of size. In "Large parks", Julia Czerniak and George Hargreaves present eight essays by scholars and practitioners that engage large urban parks in depth as complex cultural spaces, where key issues of landscape discourse, ecological challenges, social history, urban relations, and place-making are writ large. From historic parks such as New York's Central Park and Paris's Bois de Boulogne to contemporary projects such as Toronto's Downsview Park and Staten Island's Fresh Kills, to newly unveiled and yet-to-be-built projects such as Ken Smith's ambitious plans for the Orange County Great Park, "Large parks" highlights the complexities and unique considerations that go into designing these massive and culturally significant works.
Large parks
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The discipline of landscape architecture encompasses many typologies, from domestic gardens and neighborhood playgrounds to urban designs and state parks. Most critical studies of the discipline tend to approach it from a historical or contemporary perspective organized around criteria such as built versus unbuilt, urban versus peripheral, or competition-sponsored versus commission-based. Very few analyses have been undertaken from the seemingly obvious jumping-off point of size. In "Large parks", Julia Czerniak and George Hargreaves present eight essays by scholars and practitioners that engage large urban parks in depth as complex cultural spaces, where key issues of landscape discourse, ecological challenges, social history, urban relations, and place-making are writ large. From historic parks such as New York's Central Park and Paris's Bois de Boulogne to contemporary projects such as Toronto's Downsview Park and Staten Island's Fresh Kills, to newly unveiled and yet-to-be-built projects such as Ken Smith's ambitious plans for the Orange County Great Park, "Large parks" highlights the complexities and unique considerations that go into designing these massive and culturally significant works.
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books
books
Publication:
July 2007, New York
July 2007, New York
Subject:
Food
Food
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books
books
Price:
$97.00
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Summary:
On two hundred acres in the Hudson Valley, Amy Goldman grows heirloom fruits and vegetables, an orchard full of apples, pears, and peaches, plots of squash, melons, cabbages, peppers, tomatoes, eggplants, and beets. The president of the New York Botanical Garden has called her "perhaps the world's premier vegetable gardener." It's her life's work, and she's not only(...)
$97.00
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On two hundred acres in the Hudson Valley, Amy Goldman grows heirloom fruits and vegetables, an orchard full of apples, pears, and peaches, plots of squash, melons, cabbages, peppers, tomatoes, eggplants, and beets. The president of the New York Botanical Garden has called her "perhaps the world's premier vegetable gardener." It's her life's work, and she's not only(...)
Title:
Heirloom Harvest: modern daguerreotypes of historic garden treasures
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$97.00
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On two hundred acres in the Hudson Valley, Amy Goldman grows heirloom fruits and vegetables, an orchard full of apples, pears, and peaches, plots of squash, melons, cabbages, peppers, tomatoes, eggplants, and beets. The president of the New York Botanical Garden has called her "perhaps the world's premier vegetable gardener." It's her life's work, and she's not only focused on the pleasures of cultivating the land and feeding her family, she's also interested in preserving our agricultural heritage, beautiful and unique heirlooms that truly are organic treasures.
Heirloom Harvest: modern daguerreotypes of historic garden treasures
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$97.00
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Summary:
On two hundred acres in the Hudson Valley, Amy Goldman grows heirloom fruits and vegetables, an orchard full of apples, pears, and peaches, plots of squash, melons, cabbages, peppers, tomatoes, eggplants, and beets. The president of the New York Botanical Garden has called her "perhaps the world's premier vegetable gardener." It's her life's work, and she's not only focused on the pleasures of cultivating the land and feeding her family, she's also interested in preserving our agricultural heritage, beautiful and unique heirlooms that truly are organic treasures.
Form:
books
books
Publication:
November 2015
November 2015
Subject:
Food
Food
Form:
books
books
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$39.95
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Crèmes, mousses, coulis, confitures, pâtes à tartiner, glaçages, ganaches... de nombreuses recettes pour agrémenter les desserts selon vos goûts et vos envies. Des suggestions pour décliner les grands classiques et leur apporter votre petite touche personnelle. Farines, levures, beurres, laits, ustensiles de base et de décoration, moules : toutes les explications pour les(...)
$39.95
(available to order)
Summary:
Crèmes, mousses, coulis, confitures, pâtes à tartiner, glaçages, ganaches... de nombreuses recettes pour agrémenter les desserts selon vos goûts et vos envies. Des suggestions pour décliner les grands classiques et leur apporter votre petite touche personnelle. Farines, levures, beurres, laits, ustensiles de base et de décoration, moules : toutes les explications pour les(...)
Title:
Encyclopédie visuelle de la pâtisserie
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$39.95
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Crèmes, mousses, coulis, confitures, pâtes à tartiner, glaçages, ganaches... de nombreuses recettes pour agrémenter les desserts selon vos goûts et vos envies. Des suggestions pour décliner les grands classiques et leur apporter votre petite touche personnelle. Farines, levures, beurres, laits, ustensiles de base et de décoration, moules : toutes les explications pour les choisir et les utiliser au mieux. Les illustrations en infographie vous donnent toutes les clés pour varier les classiques et les bases. Ajoutez des ingrédients, assemblez diverses recettes et régalez-vous de délicieux desserts toujours différents ! Plus de 1 000 recettes et déclinaisons pour toutes les occasions.
Encyclopédie visuelle de la pâtisserie
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$39.95
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Summary:
Crèmes, mousses, coulis, confitures, pâtes à tartiner, glaçages, ganaches... de nombreuses recettes pour agrémenter les desserts selon vos goûts et vos envies. Des suggestions pour décliner les grands classiques et leur apporter votre petite touche personnelle. Farines, levures, beurres, laits, ustensiles de base et de décoration, moules : toutes les explications pour les choisir et les utiliser au mieux. Les illustrations en infographie vous donnent toutes les clés pour varier les classiques et les bases. Ajoutez des ingrédients, assemblez diverses recettes et régalez-vous de délicieux desserts toujours différents ! Plus de 1 000 recettes et déclinaisons pour toutes les occasions.
Form:
books
books
Publication:
November 2015
November 2015
Subject:
Food
Food
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books
books
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$19.95
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Le chef Paul Bocuse nous présente dans ce recueil la cuisine de nos terroirs, celle que l'on élabore depuis toujours et qui constitue les grands classiques de la gastronomie française. À travers ces 365 recettes, chaque jour de l'année est une nouvelle occasion de découvrir ou redécouvrir les saveurs authentiques des spécialités régionales, de la Bretagne à l'Alsace en(...)
$19.95
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Summary:
Le chef Paul Bocuse nous présente dans ce recueil la cuisine de nos terroirs, celle que l'on élabore depuis toujours et qui constitue les grands classiques de la gastronomie française. À travers ces 365 recettes, chaque jour de l'année est une nouvelle occasion de découvrir ou redécouvrir les saveurs authentiques des spécialités régionales, de la Bretagne à l'Alsace en(...)
Title:
365 nouvelles recettes des terroirs de France
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Le chef Paul Bocuse nous présente dans ce recueil la cuisine de nos terroirs, celle que l'on élabore depuis toujours et qui constitue les grands classiques de la gastronomie française. À travers ces 365 recettes, chaque jour de l'année est une nouvelle occasion de découvrir ou redécouvrir les saveurs authentiques des spécialités régionales, de la Bretagne à l'Alsace en passant par la Normandie et l'Auvergne.
365 nouvelles recettes des terroirs de France
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$19.95
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Summary:
Le chef Paul Bocuse nous présente dans ce recueil la cuisine de nos terroirs, celle que l'on élabore depuis toujours et qui constitue les grands classiques de la gastronomie française. À travers ces 365 recettes, chaque jour de l'année est une nouvelle occasion de découvrir ou redécouvrir les saveurs authentiques des spécialités régionales, de la Bretagne à l'Alsace en passant par la Normandie et l'Auvergne.
Form:
books
books
Publication:
November 2015
November 2015
Subject:
Food
Food
Form:
books
books
Title:
Meurtre au Ritz
Meurtre au Ritz
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$12.95
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Alors que l’affaire Dreyfus bat son plein, César Ritz est sur le point d’ouvrir les portes de son nouveau palace parisien, dont les cuisines ont été confiées au grand chef Auguste Escoffier. Quel n’est donc pas le choc ressenti lorsque, à quelques jours de l’inauguration, le cadavre d’une jeune femme est retrouvé pendu dans une chambre froide du Ritz. Pour ne pas ébruiter(...)
$12.95
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Alors que l’affaire Dreyfus bat son plein, César Ritz est sur le point d’ouvrir les portes de son nouveau palace parisien, dont les cuisines ont été confiées au grand chef Auguste Escoffier. Quel n’est donc pas le choc ressenti lorsque, à quelques jours de l’inauguration, le cadavre d’une jeune femme est retrouvé pendu dans une chambre froide du Ritz. Pour ne pas ébruiter(...)
Title:
Meurtre au Ritz
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$12.95
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Summary:
Alors que l’affaire Dreyfus bat son plein, César Ritz est sur le point d’ouvrir les portes de son nouveau palace parisien, dont les cuisines ont été confiées au grand chef Auguste Escoffier. Quel n’est donc pas le choc ressenti lorsque, à quelques jours de l’inauguration, le cadavre d’une jeune femme est retrouvé pendu dans une chambre froide du Ritz. Pour ne pas ébruiter l’affaire, l’enquête est confiée au filleul d’Auguste Escoffier, Quentin Savoisy, jeune journaliste gastronomique au Pot-au-Feu. Epaulé par sa fiancée aristocrate et féministe de la première heure, Quentin est loin d’imaginer qui se cache derrière ce terrible meurtre. Michèle Barrière, la reine du polar «historico-gastronomique», signe ici une intrigue captivante de la saga Savoisy, où la grande Histoire se mêle avec brio aux mets les plus fins de l’hôtellerie de luxe.
Meurtre au Ritz
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$12.95
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Summary:
Alors que l’affaire Dreyfus bat son plein, César Ritz est sur le point d’ouvrir les portes de son nouveau palace parisien, dont les cuisines ont été confiées au grand chef Auguste Escoffier. Quel n’est donc pas le choc ressenti lorsque, à quelques jours de l’inauguration, le cadavre d’une jeune femme est retrouvé pendu dans une chambre froide du Ritz. Pour ne pas ébruiter l’affaire, l’enquête est confiée au filleul d’Auguste Escoffier, Quentin Savoisy, jeune journaliste gastronomique au Pot-au-Feu. Epaulé par sa fiancée aristocrate et féministe de la première heure, Quentin est loin d’imaginer qui se cache derrière ce terrible meurtre. Michèle Barrière, la reine du polar «historico-gastronomique», signe ici une intrigue captivante de la saga Savoisy, où la grande Histoire se mêle avec brio aux mets les plus fins de l’hôtellerie de luxe.
Form:
books
books
Publication:
November 2015
November 2015
Subject:
Food
Food
Form:
books
books
Price:
$49.95
(available to order)
Summary:
100 recettes de pure pâtisserie.
$49.95
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Summary:
100 recettes de pure pâtisserie.
Title:
Le grand manuel du pâtissier: comprendre, apprendre & maîtriser
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$49.95
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100 recettes de pure pâtisserie.
Le grand manuel du pâtissier: comprendre, apprendre & maîtriser
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$49.95
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Summary:
100 recettes de pure pâtisserie.
Form:
books
books
Publication:
November 2015
November 2015
Subject:
Food
Food
Form:
books
books
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Price:
$20.00
(available to order)
Summary:
Chef Dan Barber offers a radical new way of thinking about food that will heal the land and taste good, too. Looking to the detrimental cooking of our past, and the misguided dining of our present, Barber points to a future third plate: a new form of American eating where good farming and good food intersect. Barber's The Third Plate charts a bright path forward for(...)
$20.00
(available to order)
Summary:
Chef Dan Barber offers a radical new way of thinking about food that will heal the land and taste good, too. Looking to the detrimental cooking of our past, and the misguided dining of our present, Barber points to a future third plate: a new form of American eating where good farming and good food intersect. Barber's The Third Plate charts a bright path forward for(...)
Title:
The third plate: field notes on the future of food
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$20.00
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Summary:
Chef Dan Barber offers a radical new way of thinking about food that will heal the land and taste good, too. Looking to the detrimental cooking of our past, and the misguided dining of our present, Barber points to a future third plate: a new form of American eating where good farming and good food intersect. Barber's The Third Plate charts a bright path forward for eaters and chefs alike, daring everyone to imagine a future for our national cuisine that is as sustainable as it is delicious."
The third plate: field notes on the future of food
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$20.00
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Summary:
Chef Dan Barber offers a radical new way of thinking about food that will heal the land and taste good, too. Looking to the detrimental cooking of our past, and the misguided dining of our present, Barber points to a future third plate: a new form of American eating where good farming and good food intersect. Barber's The Third Plate charts a bright path forward for eaters and chefs alike, daring everyone to imagine a future for our national cuisine that is as sustainable as it is delicious."
Form:
books
books
Publication:
December 2015
December 2015
Subject:
Food
Food
Form:
books
books
Title:
Arts & Foods
Arts & Foods
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$85.00
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Summary:
This book is inspired by the arrangement and the themes of the 2015 Universal Exposition, which took place in Milan from May 1 to October 31, 2015, and was themed "Feed the Planet. Energy for Life." Arts & Foods, was an exhibition jointly curated by Germano Celant and the Milan Triennale. This books examines the history of foods relationship to art, architecture, and design.
$85.00
(available to order)
Summary:
This book is inspired by the arrangement and the themes of the 2015 Universal Exposition, which took place in Milan from May 1 to October 31, 2015, and was themed "Feed the Planet. Energy for Life." Arts & Foods, was an exhibition jointly curated by Germano Celant and the Milan Triennale. This books examines the history of foods relationship to art, architecture, and design.
Publication:
April 2018
April 2018
Title:
Arts & Foods
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Price:
$85.00
(available to order)
Summary:
This book is inspired by the arrangement and the themes of the 2015 Universal Exposition, which took place in Milan from May 1 to October 31, 2015, and was themed "Feed the Planet. Energy for Life." Arts & Foods, was an exhibition jointly curated by Germano Celant and the Milan Triennale. This books examines the history of foods relationship to art, architecture, and design.
Arts & Foods
Actions:
Price:
$85.00
(available to order)
Summary:
This book is inspired by the arrangement and the themes of the 2015 Universal Exposition, which took place in Milan from May 1 to October 31, 2015, and was themed "Feed the Planet. Energy for Life." Arts & Foods, was an exhibition jointly curated by Germano Celant and the Milan Triennale. This books examines the history of foods relationship to art, architecture, and design.
Form:
books
books
Publication:
April 2018
April 2018
Form:
books
books
Title:
The photographer's cookbook
The photographer's cookbook
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$37.50
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Summary:
In the late 1970s, the George Eastman Museum approached a group of photographers to ask for their favorite recipes and food-related photographs to go with them, in pursuit of publishing a cookbook. Playing off George Eastman’s own famous recipe for lemon meringue pie, as well as former director Beaumont Newhall’s love of food, the cookbook grew from the idea that(...)
$37.50
(available to order)
Summary:
In the late 1970s, the George Eastman Museum approached a group of photographers to ask for their favorite recipes and food-related photographs to go with them, in pursuit of publishing a cookbook. Playing off George Eastman’s own famous recipe for lemon meringue pie, as well as former director Beaumont Newhall’s love of food, the cookbook grew from the idea that(...)
Title:
The photographer's cookbook
Actions:
Price:
$37.50
(available to order)
Summary:
In the late 1970s, the George Eastman Museum approached a group of photographers to ask for their favorite recipes and food-related photographs to go with them, in pursuit of publishing a cookbook. Playing off George Eastman’s own famous recipe for lemon meringue pie, as well as former director Beaumont Newhall’s love of food, the cookbook grew from the idea that photographers’ talent in the darkroom must also translate into special skills in the kitchen. The recipes do not disappoint, with Robert Adams’ Big Sugar Cookies, Ansel Adams’ Poached Eggs in Beer, Richard Avedon’s Royal Pot Roast, Imogen Cunningham’s Borscht, William Eggleston’s Cheese Grits Casserole, Stephen Shore’s Key Lime Pie Supreme and Ed Ruscha’s Cactus Omelette, to name a few. The book was never published, and the materials have remained in George Eastman Museum’s collection ever since. Now, nearly 40 years later, this extensive and distinctive archive of untouched recipes and photographs is published in 'The Photographer’s Cookbook' for the first time. The book provides a time capsule of contemporary photographers of the 1970s many before they made a name for themselves as well as a fascinating look at how they depicted food, family and home, taking readers behind the camera and into the hearts and stomachs of some of photography’s most important practitioners.
The photographer's cookbook
Actions:
Price:
$37.50
(available to order)
Summary:
In the late 1970s, the George Eastman Museum approached a group of photographers to ask for their favorite recipes and food-related photographs to go with them, in pursuit of publishing a cookbook. Playing off George Eastman’s own famous recipe for lemon meringue pie, as well as former director Beaumont Newhall’s love of food, the cookbook grew from the idea that photographers’ talent in the darkroom must also translate into special skills in the kitchen. The recipes do not disappoint, with Robert Adams’ Big Sugar Cookies, Ansel Adams’ Poached Eggs in Beer, Richard Avedon’s Royal Pot Roast, Imogen Cunningham’s Borscht, William Eggleston’s Cheese Grits Casserole, Stephen Shore’s Key Lime Pie Supreme and Ed Ruscha’s Cactus Omelette, to name a few. The book was never published, and the materials have remained in George Eastman Museum’s collection ever since. Now, nearly 40 years later, this extensive and distinctive archive of untouched recipes and photographs is published in 'The Photographer’s Cookbook' for the first time. The book provides a time capsule of contemporary photographers of the 1970s many before they made a name for themselves as well as a fascinating look at how they depicted food, family and home, taking readers behind the camera and into the hearts and stomachs of some of photography’s most important practitioners.
Form:
books
books
Publication:
June 2016
June 2016
Subject:
Food
Food
