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.