Chef Mina Stone has been cooking delicious lunches at Urs Fischer's Brooklyn-based art studio for the past five years and producing private gallery dinners in the New York art world since 2006. Cooking for Artists presents more than 70 of Stone's family-style recipes inspired by her Greek heritage and her love of simple, fresh, seasonal food. The book is designed by Fischer and includes drawings by Hope Atherton, Darren Bader, Matthew Barney, Alex Eagleton, Urs Fischer, Cassandra MacLeod, Elizabeth Peyton, Rob Pruitt, Peter Regli, Josh Smith, Spencer Sweeney and Philippos Theodorides--all members of the community of artists that delights in Stone's cooking.
A New York Times Best Cookbook of the Year from the author of the cult-favorite Cooking for Artists—with eighty new recipes that celebrate her Greek heritage. Growing up in a close-knit Greek-American household, Mina Stone learned to cook from her Yiayia, who taught her that food doesn’t have to be complicated to be delicious—and that almost any dish can be improved with judicious amounts of lemon, olive oil, and salt. In this deeply personal cookbook, Stone celebrates her grandmother and the other influences that have shaped her life, her career, and her culinary tastes and expertise. Lemon, Love & Olive Oil weaves together more than eighty Mediterranean-style dishes with the stories that inspired them. Stone offers home cooks a taste of her heritage with healthy, flavorful, and uncomplicated dishes such as Syrian Bulgur and Yogurt with Brown Butter Pine Nuts; Persian Figs with Cardamom and Rosewater; Baby Lettuces with Toasted Sesame Seeds, Mint, and Meyer Lemon Yogurt; and Braised Chickpeas with Orange Zest and Garlic Bread Crumbs. These recipes use fresh, flavorful ingredients to create elegantly simple dishes, complemented by beautiful, minimalist photography and original art throughout. A fresh and unconventional fusion of art and food, Lemon, Love & Olive Oil is an engaging (and delicious!) cultural and culinary tour, all complimented by the design of world-renowned artist Urs Fischer. “This is delicious ‘grandma’ cooking at its best—fresh, flavorful, simple, and seasonal, but with a modern twist that makes it exactly what I want to cook right now. I can’t wait to make everything!” —Lisa Gross, Founder/CEO of the League of Kitchens
Made in America: Our Best Chefs Reinvent Comfort Food, features updated classic recipes from the most innovative and remarkable chefs working today. Inspired by turn-of-the-20th century regional American cookbooks, Lucy Lean, former editor of edible LA, has delved through thousands of traditional recipes to define the 100 that best represent America's culinary legacy, and challenged today's leading chefs to deconstruct and rebuild them in entirely original ways. The result is the ultimate contemporary comfort food bible for the home cook and armchair food lover. Each recipe is enhanced with an introduction that includes the background and origin of the dish and a unique profile of the chef who has undertaken it, as well as sumptuous photographs of the dish, chef, and restaurant. Representing the entire United States, chefs have been selected for their accomplishments, talent, and focus on local and sustainable cooking. From Ludo Lefebvre's Duck Fat Fried Chicken to Alain Ducasse's French Onion Soup to Mario Batali's Pappardelle Bolognese to John Besh's Banana Rum Cake, Made in America showcases our favorite dishes as conceived by our finest chefs.
In her follow-up cookbook to Salad for President, cook, writer, and artist Julia Sherman shows us how to apply an artist’s touch to our own home gatherings. Artists throw superior parties, and we can learn from their willingness to draw outside the lines, choose character over perfection, and find boundless joy in feeding family and friends. Cook, live, and host like an artist with inspired, easy recipes and playful hands-on experiments in the kitchen. Sherman shows you how to be the architect of your own uniquely memorable bash, whether that means a special breakfast for two, or a “choose your own adventure” meal that’s flexible enough to feed a crowd. Forget the codified markers of good taste—Arty Parties instead reveals that modern gatherings are less about “getting it right” and more about getting your hands dirty, building community, and taking risks in the kitchen and beyond. Featuring colorful food that is confident in its simplicity, Sherman shares easy-to-follow, healthy recipes that value imaginative flavor combinations over complexity: dishes like an avocado-lemongrass panna cotta, saffron tomato soup, coconut rice cakes with smashed avocado and soy-marinated eggs, and roasted broccolini and blood oranges with a creamy pepita sauce. This book also invites readers into the idiosyncratic gatherings of internationally acclaimed artists, from a chic office party in a Parisian art book publisher's atelier to an underground earth oven pizza party on a secluded hillside in Los Angeles. Woven throughout are Sherman’s own homegrown events that are relatable yet wonderfully experimental in tone. Utterly unique and beautifully designed, Arty Parties is a guide to creating meaningful experiences that nourish both the host and their guests in body, mind, and soul.
Over seventy-five salad recipes, with contributions and interviews by artists & creatives like William Wegman, Tauba Auerbach, Laurie Anderson, and Alice Waters. Julia Sherman loves salad. In the book named for her popular blog, Sherman encourages her readers to consider salad an everyday indulgence that can include cocktails, soups, family style brunch dishes, and dinner-party entrées. Every part of the meal is reimagined with a fresh, vegetable obsessed perspective. This compendium of savory recipes will tempt readers in search of diverse offerings from light to hearty organized by season. Recipes include: Collard Chiffonade Salad with Roasted Garlic Dressing and Crouton Crumble Heirloom Tomatoes with Crunchy Polenta Croutons Flank Steak and Bean Sprouts with Miso-Kimchi Dressing Grilled Hearts of Palm with Mint and Triple Citrus Golden Crispy Lotus Root with Asian Pear and Yuzu Dressing Shaved Cauliflower and Candy Cane Beet Salad with Seared Arctic Char Curly Carrots with Candied Cumin And many more The recipes, while not exclusively vegetarian, are vegetable-forward and focused on high-quality seasonal produce. Sherman also includes insider tips on pantry staples and growing your own salad garden of herbs and greens. Salad—with its infinite possibilities—is a game of endless combinations, not stifling rules. And with that in mind, Salad for President offers a window into how artists approach preparing their favorite dishes. She visits sculptors, painters, photographers, and musicians in their homes and gardens, interviewing and photographing them as they cook. Utterly unique in its look into the worlds of food, art, and everyday practices, Salad for President is at once a practical resource for healthy, satisfying recipes and an inspiring look at creativity. Praise for Salad for President “Part relational art, part self-discovery, Salad for President turns our notion of ‘salad’ on its head in a funny, beautiful, and most personal way.” ?Bon Appétit “Makes even the most unrepentant meat eater consider their leafy greens; it is a decidedly bitter, yet delicious, pill to swallow.” —John Martin, Munchies
Use mental-training strategies to become a complete player and embrace a team-first mindset. Self-assessments identify player strengths and weaknesses and personalize the book’s content to individual game preparation and play. Includes insights from the game’s top players and coaches on winning the mental game.
Lemon Zest also brims with juicy tidbits of lemon lore, as well as household hints for making the most of this all-natural cleanser throughout the home. Complete information on using every part of the lemon, along with advice for selecting and storingand even growing them!--is included, too.
"Mina" places readers in the vividly rendered below-stairs world of a 19th-century English country manor house. Here, a young Irish immigrant may briefly hide from woe in the chaos and careless brutality of life in the servant class.
At once practical and creative, this book was feminism's Whole Earth Catalog Originally published in 1973, The New Woman's Survival Catalog is a seminal survey of the second-wave feminist effort across the US. Edited by Kirsten Grimstad and Susan Rennie in just five months, The New Woman's Survival Catalog makes a nod to Stewart Brand's influential Whole Earth Catalog, mapping a vast network of feminist alternative cultural activity in the 1970s. Grimstad and Rennie set out on a two-month road trip in the summer of 1973, meeting and interviewing a range of organizations and individuals, and gathering vital information on everything from arts groups to bookstores and independent presses, health, parenting and rape crisis centers and educational, legal and financial resources. "These projects express a rejection of the values of existing institutional structures," Grimstad and Rennie wrote, "and, unlike the hip male counterculture, represent an active attempt to reshape culture through changing values and consciousness." Arranged in themed sections on art, communications, work and money, child care, self-help, self-defense and activism, The New Woman's Survival Catalog provides crucial insight into feminist initiatives and activism nationwide during the Women's Movement. It includes a "Making the Book" section that details the publication's production. Kirsten Grimstad and Susan Rennie are the coeditors of The New Woman's Survival Catalog and The New Woman's Survival Sourcebook (1975). They went on to cofound Chrysalis: A Magazine of Women's Culture, published out of the Woman's Building in downtown Los Angeles from 1977 to 1981. Grimstad is currently Co-Chair of Undergraduate Studies at Antioch University, Los Angeles; she is the author of The Modern Revival of Gnosticism and Thomas Mann's Doktor Faustus (2002). Rennie taught social sciences at Union Institute & University in Cincinnati, worked as a women's health activist and now lives in Venice, California.
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.
