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Seven Centuries of English Cooking
The hundreds of recipes in Maxime de la Falaise's delight-ful book triumphantly attest to the virtues of Anglo-Saxon gastronomy. Rich with the historical sense of taste, this book allows you to cook the rudiments of a medieval royal banquet, an Elizabethan nursery breakfast, or an eighteenth-century tavern lunch. The recipes are divided into five chronological sections, each preceded by an introduction recounting the fashions and the changes in the food and drink of the period; together they provide an overview of the evolution of English cookery. The earliest recipes, dating from the thirteenth century, are presented in their original language ("Take faire Mutton that hath ben roste . . .") as well as in a modern translation, and all measures and quantities have been updated throughout. Many of the dishes are quite simple to make; others are, quite literally, fit for a king. All together they constitute a delectable, sensual cele-bration of the development of English cuisine.
Loulou & Yves
No one interested in fashion, style, or the high-flying intrigues of café society will want to miss Christopher Petkanas’s exuberantly entertaining oral biography Loulou & Yves: The Untold Story of Loulou de La Falaise and the House of Saint Laurent. Dauntless, “in the bone” style made Loulou de La Falaise one of the great fashion firebrands of the twentieth century. Descending in a direct line from Coco Chanel and Elsa Schiaparelli, she was celebrated at her death in 2011, aged just sixty-four, as the “highest of haute bohemia,” a feckless adventuress in the art of living—and the one person Yves Saint Laurent could not live without. Yves was the most influential designer of his...
Alain Elkann Interviews
Alain Elkann has mastered the art of the interview. With a background in novels and journalism, and having published over twenty books translated across ten languages, he infuses his interviews with innovation, allowing them to flow freely and organically. Alain Elkann Interviews will provide an unprecedented window into the minds of some of the most well-known and -respected figures of the last twenty-five years.
Food in Vogue
"Food in Vogue collects the most striking, mouthwatering food photography and finest food writing from one of the most respected magazines in the world. Combining legendary essays by longtime Vogue food critic Jeffrey Steingarten, as well as contributions from rising food writers such as Tamar Adler and Oliver Strand, with original behind-the-scenes interviews, the book pairs portraits of world-renowned or rising chefs along with iconic food photography, much of it shot by Irving Penn and conceived by editor Phyllis Posnick. Food in Vogue examines how Vogue's relationship with and treatment of food has changed in its pages through lavish and challenging food photographs, and its career-defining interviews with the world's hottest chefs. Food in Vogue is more than a book about food. It's a book about trends, fashion, and culture, told through the world's common language"--Publisher's description.
New York Magazine
New York magazine was born in 1968 after a run as an insert of the New York Herald Tribune and quickly made a place for itself as the trusted resource for readers across the country. With award-winning writing and photography covering everything from politics and food to theater and fashion, the magazine's consistent mission has been to reflect back to its audience the energy and excitement of the city itself, while celebrating New York as both a place and an idea.
Vogue on Yves Saint Laurent
Originally born in Algeria, Yves Saint Laurent moved to Paris when he was 18, and only three years later he was handpicked by Christian Dior to take the reins as designer of his fashion house. Over time, Saint Laurent resurrected haute couture from the casual mores that predominated in the 1960s, but also offered chic cachet to ready-to-wear clothing. He was among the earliest of designers to incorporate non-European references into his work, and in 1983 he became the first living designer to be feted with a solo exhibition at The Metropolitan Museum of Art in New York. Vogue on Yves Saint Laurent is a stellar volume in the series from the editors of British Vogue, featuring 20,000 words of original biography and history and studded with more than 80 images from their unique archive of images taken by leading photographers.
Mastering Wine
A noted wine expert offers a step-by-step guide to the wines of the world and discusses such concepts as tannin, acid, bouquet, fruit, varietals, body, texture, and balance while explaining how individuals can educate their palate.
Rare Bird Of Fashion
A true original: this lavishly photographed book captures the style of American fashion maverick Iris Apfel, who, over the past 40 years, has cultivated a personal chic that is exuberantly idiosyncratic.
Paris Refashioned, 1957-1968
"Paris Refashioned, 1957-1968 highlighted one of the most groundbreaking time periods in fashion history. While many books and exhibitions about this era position London as the center of innovative, youth-oriented design, this limited perspective overlooks the significant role that Paris continued to play in the fashion industry. Paris Refashioned, 1957-1968 examined the combined influence of French haute couture, ready-to-wear, and popular culture during this era, with particular emphasis on how fashion was perceived and promoted by the American fashion press. All objects on view were selected from The Museum at FIT's permanent collection of more than 50,000 objects"--Museum at FIT web site
New York Magazine
New York magazine was born in 1968 after a run as an insert of the New York Herald Tribune and quickly made a place for itself as the trusted resource for readers across the country. With award-winning writing and photography covering everything from politics and food to theater and fashion, the magazine's consistent mission has been to reflect back to its audience the energy and excitement of the city itself, while celebrating New York as both a place and an idea.
