Fifty Hats that Changed the World
Everything around us is designed and the word 'design' has become part of our everyday experience. But how much do we know about it? Fifty Hats That Changed the World imparts that knowledge listing the top 50 hats and headwear that have made a substantial impact in the world of fashion and design today. From an early fourteenth century Russian crown to Noel Stewart's 2010 Ribboned Landscape hat, each entry offers a short appraisal to explore what has made their iconic status and the designers that give them a special place in design history.
Fifty Bags that Changed the World
Everything around us is designed and the word 'design' has become part of our everyday experience. But how much do we know about it? Fifty Bags That Changed the World imparts that knowledge listing the top 50 handbags, cases and backpacks that have made a substantial impact in the world of fashion and design today. From the original 1860 red budget box to a contemporary 2010 Vivienne Westwood bag, each entry offers a short appraisal to explore what has made their iconic status and the designers that give them a special place in design history.
Leon: Naturally Fast Food
By Henry Dimbleby, John Vincent
'The dream is to bring really good food at a good price to as many people as possible. It makes Leon sound like a new religion. If so, it's one that can count our judges as among its growing congregation of worshippers.' - Observer Food Monthly AwardsThe first Leon restaurant, on London's Carnaby Street, opened its doors in July 2004, aiming to change the face of fast food by bringing fresh, wholesome cooking to the high street. Since then Leon has grown to more than 55 restaurants, including in Washington DC. Leon's food message is a simple and honest one that hasn't changed since the opening of that first branch - cook and eat with the best ingredients available and don't forget the naughty bits that are necessary for a fully-rounded life.Leon Naturally Fast Food is a book of two halves. The first is Fast Food, which contains recipes for every occasion that take a maximum of 20 minutes to prepare: from a work day breakfast and children's meals to simple suppers and party food. The second half is Slow Fast Food, which contains meals that can be made in advance when you have the time, to enjoy when you don't. The wide range of recipes will satisfy both the experienced cook and the culinary adventurer in search of inspiration.
By Judith Miller
The chair is the most ubiquitous design element in the domestic environment, and almost everyone who has tackled the world of design has ended up designing one. In Chairs Judith Miller scrutinises more than 100 of her favourite chairs reflecting on their iconic status, designers, historical facts, overall style, design details and ergonomic properties. More than 100 chairs have been specially photographed on location and are featured in chronological date order, ranging from early antiques such as the 1680 Wainscot Chair and the 1740 Louis XV Chaise Longue, to modern day collectables such as Marc Newson's 1988 'Embryo' and Tom Dixon's 2007 'Wingback'. This is not a catalogue; each chair has earned its place as an emblem of style, status, craft and art and is celebrated in this beautifully designed book.
By Stephen Bayley
Sources are eclectic, results mixed, but one thing is certain: car design is being forced up an ever tightening spiral of creativity. These machines are memorials of our tastes, yearnings and capabilities. They have layers of meaning and can, as Henry Ford knew, be read like a book... if only you know how. The story of the car is the story of how the objects of industry became a medium of artistic expression.This book tells that story in a series of case studies which reveal national characteristics: American flair, German technical suprematism, French vernacular chic, gorgeous Italian sculpture, English antiquarianism, Japanese ingenuity, Swedish responsibility. Cars featured appear in chronological date order from the 1908 Ford Model T to 2003 BMW 5 Series.The chosen cars will be specially photographed in a uniform style and reproduced in very textured, 4 colour b/w so as to distance this book from the cliches and conventions of specialist automotive publishing and to highlight form and shape. Each picture will be accompanied by a short critical essay including essential historical material together with colourful anecdotage and quotations as well as a persuasive aesthetic appraisal of each vehicle. This lavish and beautifully designed book is the gift book for all car enthusiasts and design aficionados.
Jancis Robinson's Wine Tasting Workbook
By Jancis Robinson
Master of Wine Jancis Robinson has created this wine tasting course based around practical exercises that will guide you from your first sips to confident, well-informed gulps. Clearly divided into theory and practise, this workbook first provides all the information you need before you put it into practise. Learn the correct way to taste wine and enjoy the tasting exercises specially devised by Jancis based on readily available and inexpensive bottle. Learn how to recognise the most popular grape varieties from Chardonnay to Riesling, Pinot Noir to Cabernet Sauvignon, and why you should choose a good sparkling wine over cheap Champagne. There is advice on choosing from a wine list and how to match food with wine. How to Taste will awaken the wine connoisseur in us all.
Leon: Ingredients & Recipes
By Allegra McEvedy
'Leon serves food that is fresh, seasonal, locally sources and really good. The twist is that your food is served really fast. The double twist is how delicious it is.' - Vogue The first Leon restaurant, in London's Carnaby Street, opened its doors in July 2004. For its founders - Henry Dimbleby, John Vincent and Allegra McEvedy - the aim was to change the face of fast food, by bringing fresh, wholesome cooking to the high street. Six months later, Leon was named the Best New Restaurant in Great Britain at the Observer Food Monthly Awards. The menu is based around bold flavours, using simply-cooked fresh, local, natural ingredients with an emphasis on seasonal dishes; it also reflects how our eating habits change as the daylight house get longer and shorter. This is a book of two halves. The Ingredients Book arms you with everything you need to know about the basic building blocks of any recipe. LEON chooses its ingredients above all for their flavour and healthiness but also with a view to the world we live in, so that such shark-infested waters as sustainable fish are tackled and easy to navigate. LEON's top 250 fruits, vegetables, fish, meats, dairy and store cupboard ingredients are all given their own entries. Nutrition, a bit of history, flavour and the best way to get the most out of them are all covered, seasoned with a fair amount of random miscellany.The second half is The Recipe Book, where you can put your newly found knowledge of ingredients to great use with over 140 recipes: some are familiar favourites taken from LEON's menus such as the Original Superfood Salad, Moroccan Meatballs or Magic Mackerel Couscous and, for LEON Lovers everywhere, at last a recipe for the coveted LEON Better Brownie. Plus there are some recipes from the founders, their friends and those who helped make LEON what it is today, like Fred's Millennium Octopus and David Dimbleby's Spanish Omelette.LEON's food message is a simple and honest one - cook and eat with the best ingredients available and don't forget the naughty bits that are so necessary for a fully-rounded life.
The Interior World of Tom Dixon
By Tom Dixon
Interior design is rapidly becoming a subject of general interest as manufacturers, retailers and marketers race to promote and define themselves and their brands through design. Paradoxically, as everything becomes 'designed ' it gets more and more difficult to define what the word actually means.This book describes a personal approach from Tom Dixon, who through 20 years of practising, has defined his own rules for categorising and describing different aspects of the subject. Divided into six chapters, the book delves into materials, processes and styles throughout history to the present and gives an impression of what the future may look like. This is both a personal vision and a valuable resource of ideas.
Terence Conran's Inspiration
By Terence Conran, Stafford Cliff
People say that the most successful homes are the most sustaining and envigorating to live in, or even just to visit. This is true of Barton Court, the house in Berkshire where Terence Conran has made his country home since 1977. It has been a family home, a centre to his Habitat Design business, a factory and studio for producing commercial and domestic furniture, a laboratory for testing his recipes and writing cookery books and has a working fruit, vegetable and herb garden, supplying produce for his restaurants. Throught the objects that Terence has collected, and the things he finds on his travels, we can learn, not only about the man behind a multi-million pound empire, but the processes that stimulate his creativity and the sources of his inspiration.
By Harumi Kurihara
Learn how to prepare more than 70 authentic Japanese recipes for fish and seafood, meat, rice, tofu, sushi, noodles, soup, vegetables, desserts and drinks. With suggestions for complete meals, a glossary of ingredients and their western alternatives, and lists of suppliers, Harumi demystifies modern Japanese cooking. Illustrated throughout with superb photographs of dishes, preparation steps, tableware and presentation ideas, Harumi's Japanese Cooking gives a popular insight into the way meals are eaten in Japan today. Drawing on traditional elements, the recipes embrace simplicity and elegance, combining authentic Japanese cuisine with contemporary tastes.With more than 100 recipes for fish and seafood, meat, rice, tofu, sushi, noodles, soup, vegetables, desserts and drinks, Harumi's Japanese Cooking provides a broad selection of mouthwatering recipes. Helpfully, she also suggests which recipes combine well for meals. A glossary of ingredients and their western alternatives, plus useful lists of suppliers complete the book, making it today's most comprehensive introduction to modern Japanese food.
By Terence Conran, Stephen Bayley
Design is all around us, it is impossible to avoid. Everything that surrounds us has been designed - from the paperclip and the iPod, to our homes and the way we live. Design: Intelligence Made Visible is epic, opinionated, comprehensive in scope and forms the definitive statement on design for this century. Written by Stephen Bayley, one of the world's best known commentators on modern culture and Terence Conran, one of the world's leading designers and arbiters of taste, this book pays tribute to the leading names, movements, materials and processes such as furniture, fashion, cars, graphics, products, signs and symbols. The book combines essential facts with authoritative opinions - everything, as the industrial designer Raymond Loewy once said, from a lipstick to a steamship - but brought right up to date.A series of essays begin by introducing how design has its place in modern cultural history including Terence Conran's definition of design. The main section of the book comprises an A-Z of iconic people, products and processes from 20th century to the present day with biographies of leading designers from past and present, as well as corporate histories, product appraisals, and witty accounts of relevant management, cultural and social theories. A major appendix has Bayley and Conran assessing the up and coming designers of today and finally a chapter on branding concludes with a provocative methodology to assess brand value.Beautifully designed and beautifully written, Design: Intelligence Made Visible is simply the indispensable guide to the contents of the modern world.
More Places to Stay
By Shelley-Maree Cassidy
More Places to Stay is a follow-up to A Place to Stay and features 26 new hotels from around the globe. More than just a guide book, this is a photographic celebration of some of the world's most desirable homes from home. Destinations range between modern, traditional, large, small, simple and luxurious and are diverse in style and price. Each resort has been hand-picked for its distinctive or original features and is fully illustrated with lavish special photography. Locations featured include Bilbao, Spain; Ravello, Italy; Reykavik, Iceland; Dubai, UAE; Alice Springs; Australia and Palm Springs in USA to name but a few. Full contact details are provided for all destinations.
A Place to Wed
By Jane Anderson
Have you ever dreamed of getting married abroad? In the Caribbean surrounded by sandy beaches with palm trees and blue skies perhaps, or maybe romantic Venice in northern Italy or even in the snowy landscapes of Swedish Lapland? Whatever your idea of true romance, this book features 25 beautiful, romantic and unusual places from around the world in which to get married for a truly memorable occasion. An inspiring collection of 25 exotic, beautiful, romantic and unusual places from around the world in which to get married. Getting married abroad is the perfect way to choose an exotic wedding location and then stay and enjoy the destination for your honeymoon. A wedding overseas does not mean making compromises: you can opt for a simple no frill's affair if you wish, otherwise a big family celebration is just as easy to arrange. Full details are provided of all the resorts who will take away all the stress of planning and preparation, leaving you to enjoy the big day. Full details describe the religious and civil ceremonies available, as well as information on each destination's residency requirements and the best time of year to go.Contact details are provided for the venues that will do all the planning and preparations.
By Alain Ducasse
Spoon is the brainchild of chef Alain Ducasse, in partnership with hotelier Ian Schrager. It is the restaurant in London's contemporary hotel, The Sanderson, and this book brings together a selection of the recipes on offer there. With more than 200 recipes drawing on American and Latin influences, the book includes dishes ranging from Ceviche to pork or shrimp ravioli, and then on to Youmkoumg soup. Readers can be as subtle or adventurous as they like, and rather than insisting that its recipes should be slavishly followed, the book deliberately encourages creativity, suggesting only that cooks should adhere to a comparable composition of flavours.