Fifty Fashion Looks that Changed the 1950s
By Paula Reed
The Design Museum and fashion guru Paula Reed present Fifty Fashion Looks that Changed the 1950s. The most exciting, influential and definitive looks of one of the most significant decades in fashion!The Design Museum's mission is to celebrate, enterain and inform. It is the world's leading museum devoted to contemporary design in every form from furniture to fashion, and carchitecture to graphics. It is working to place design at the centre of contemporary culture and demonstrates both the richness of the creativity to be found in all forms of design, and its importance.This beautiful reference work showcases 50 iconic outfits from one of fashion's most influential and exciting decades. From the bombshell glamour of Marilyn Monroe in 'How to Marry a Millionaire' to the immergence of teenage style, via the sculptural forms of Christian Dior's New Look and Balenciaga's double A-Line, it celebrates all of the important looks that revolutionised modern fashion. With Paula Reed's lively and informative text and a wealth of fabulous photography, it is vital reading for design students, collectors of vintage, and everyone who truly loves fashion.
Eco House Book
By Terence Conran
Buildings are the biggest polluters on the planet, responsible for a far greater proportion of the carbon dioxide emissions that get pumped into the atmosphere every year than cars, planes or factories. Just as we are urged to change our lifestyles to reduce our carbon footprint and consumption of water, there is a great deal we can do to convert our existing homes into greener, healthier places to live. Most homes, even those built relatively recently, are not decorated, designed, constructed or serviced with eco-friendliness in mind. But you don't have to start from scratch to make a huge difference to the way your home impacts on the environment. From relatively small and economic changes to more dramatic overhauls, there has never been a better time to turn your home green.Environmental issues should be part of every decision you make on the home front - from selecting fabric for soft furnishings to designing and siting a home extension. Including tips, advice on material choices and design directions, Eco House Book provides all the information you need to reduce your home's carbon footprint and in the process directly improve the quality of your life.
Leon: Baking & Puddings
By Henry Dimbleby, Claire Ptak
'Leon is the future.' - The TimesThe 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.Leon: Baking & Puddings is their third cookbook, and contains hundreds of recipes for everyone from the novice cook to the baking aficionado. Following the Leon principle that what tastes good can also do you good, three-quarters of the recipes are sugar, dairy, wheat or gluten free - so there's plenty to indulge in even if you have a food allergy, an intolerance or one eye on your waistline. Co-authored by Henry Dimbleby and Claire Ptak, it is a book of two halves. The first contains recipes for Every Day: granolas, cakes, breads, pizzas, and puddings to enjoy as often as you like. The second half - Celebration - contains recipes for all sorts of special occasions, from Easter and Christmas to weddings and even funerals. Flourless chocolate fudge cake, toffee apples, caramelized onion and olive tart, plum ice-cream - there is something in here to tickle every fancy.
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, 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.Leon Naturally Fast Food is again a book of two halves. The first half 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 things that can be made in advance when you have time, to enjoy when you don't have time. There is plenty in both halves for both the experienced cook and the culinary adventurer in search of inspiration.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.
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.