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| Author | : Noma Bar |
| Publisher | : Mark Batty Publisher |
| Total Pages | : 0 |
| Release | : 2009 |
| Genre | : Graphic arts |
| ISBN | : 9780981780559 |
Includes works commissioned by The New York Times, Esquire UK, The Guardian and Time Out London, as well as never-before-seen illustrations, Noma Bar plays with negative space, focusing on subject matter ranging from sex, global warming and nuclear warfare to religion.
| Author | : ShaoLan Hsueh |
| Publisher | : Harper Design |
| Total Pages | : 0 |
| Release | : 2014-03-11 |
| Genre | : Foreign Language Study |
| ISBN | : 9780062332097 |
Learn to read and write Chinese with Chineasy—a groundbreaking approach that transforms key Chinese characters into pictograms for easy recall and comprehension. Chinese is one of the oldest written languages, and one of the most difficult to master, especially for Westerners. With Chineasy, learning and reading Chinese has never been simpler or more fun. Breaking down the Great Wall of Language, iShaoLan Hsueh draws on her entrepreneurial and cultural background to create a simple system for quickly understanding the basic building blocks of written Chinese. Working with renowned illustrator Noma Bar, she transforms Chinese characters into charming pictograms that are easy to remember. In Chineasy, she teaches the key characters, called radicals, that are the language’s foundation, and then shows how they can be combined to form new words and even phrases. Once you’ve mastered these key characters, you can practice your skills with three stories—a fairy tale, an Asian legend, and a contemporary fable—told using the radicals. With Chineasy, readers of all ages will be able to navigate a Chinese menu, read signs and billboards, and grasp the meaning of most articles in a Chinese newspaper.
| Author | : Haruki Murakami |
| Publisher | : Vintage |
| Total Pages | : 194 |
| Release | : 2007-12-18 |
| Genre | : Fiction |
| ISBN | : 0307430014 |
Vintage Readers are a perfect introduction to some of the greatest modern writers presented in attractive, accessible paperback editions. “Murakami’s bold willingness to go straight over the top is a signal indication of his genius. . . . A world-class writer who has both eyes open and takes big risks.” —The Washington Post Book World Not since Yukio Mishima and Yasunari Kawabata has a Japanese writer won the international acclaim enjoyed by Haruki Murakami. His genre-busting novels, short stories and reportage, which have been translated into 35 languages, meld the surreal and the hard-boiled, deadpan comedy and delicate introspection. Vintage Murakami includes the opening chapter of the international bestseller Norwegian Wood; “Lieutenant Mamiya’s Long Story: Parts I and II” from his monumental novel The Wind-Up Bird Chronicle; “Shizuko Akashi” from Underground, his non-fiction book on the Toyko subway attack of 1995; and the short stories “Barn Burning,” “Honeypie.” Also included, for the first time in book form, the short story, “Ice Man.”
| Author | : Paul Buckley |
| Publisher | : Penguin |
| Total Pages | : 146 |
| Release | : 2016-08-02 |
| Genre | : Design |
| ISBN | : 1524704717 |
From Drop Caps to Deluxes, Penguin Creative Director Paul Buckley presents a visual overview of the innovative covers that have put Penguin Classics at the forefront of the book design world Winner of the 2016 AIGA + Design Observer 50 Books | 50 Covers competition Since the launch of Penguin Classics in 1946, innovative cover design has been one of its defining aspects. Today, Penguin Classics remains at the leading edge of the book-design world. In this curated tour featuring illuminating commentary by artists and writers, including Malika Favre, Mike Mignola, James Franco, Jessica Hische, Jillian Tamaki and many more, Penguin creative director Paul Buckley showcases more than a decade of stunning cover designs and the stories behind them. For lovers of classic literature, book design, and all things Penguin, Classic Penguin has you covered. Paul Buckley is creative director for Penguin Classics and oversees a large staff of exceptionally talented designers and art directors working on the jackets and covers of sixteen imprints within the Penguin Random House publishing group. Over the past two decades, his iconic design and singular art direction have been showcased on thousands of covers and jackets, winning him many awards and frequent invitations to speak in the United States and abroad. In 2010, he edited and introduced Penguin 75. Matt Vee is a designer and illustrator who attended School of Visual Arts and Pratt Institute. He has received two Gold Scholastic Art Awards and created logos for worldwide brands. His work has appeared in The Washington Post, The Huffington Post, Slate, Print magazine, Paste magazine, and UnderConsideration’s Brand New. Audrey Niffenegger is a visual artist and writer. In addition to the bestselling novels The Time Traveler’s Wife and Her Fearful Symmetry, she is the author of three illustrated novels and the editor of Ghostly. Elda Rotor is vice president and publisher for Penguin Classics. She has created and edited several series, including Penguin Civic Classics, Penguin Threads, Couture Classics, Penguin Horror, and Penguin Drop Caps.
| Author | : René Redzepi |
| Publisher | : Artisan |
| Total Pages | : 400 |
| Release | : 2018-10-16 |
| Genre | : Cooking |
| ISBN | : 157965889X |
At Noma—four times named the world’s best restaurant—every dish includes some form of fermentation, whether it’s a bright hit of vinegar, a deeply savory miso, an electrifying drop of garum, or the sweet intensity of black garlic. Fermentation is one of the foundations behind Noma’s extraordinary flavor profiles. Now René Redzepi, chef and co-owner of Noma, and David Zilber, the chef who runs the restaurant’s acclaimed fermentation lab, share never-before-revealed techniques to creating Noma’s extensive pantry of ferments. And they do so with a book conceived specifically to share their knowledge and techniques with home cooks. With more than 500 step-by-step photographs and illustrations, and with every recipe approachably written and meticulously tested, The Noma Guide to Fermentation takes readers far beyond the typical kimchi and sauerkraut to include koji, kombuchas, shoyus, misos, lacto-ferments, vinegars, garums, and black fruits and vegetables. And—perhaps even more important—it shows how to use these game-changing pantry ingredients in more than 100 original recipes. Fermentation is already building as the most significant new direction in food (and health). With The Noma Guide to Fermentation, it’s about to be taken to a whole new level.
| Author | : Joan Smith |
| Publisher | : Saqi |
| Total Pages | : 148 |
| Release | : 2013-05-13 |
| Genre | : Social Science |
| ISBN | : 1908906197 |
Misogynies is one of the most celebrated feminist texts by a British author. First published in 1989, it created shock waves with its analyses of history, literature and popular culture. Joan Smith drew on her own experience as one of the few women reporting the Yorkshire Ripper murders and looked at novels, slasher movies, Page Three and Princess Diana, teasing out the attitudes that brought them together.
| Author | : Michael Gray |
| Publisher | : Chicago Review Press |
| Total Pages | : 449 |
| Release | : 2009 |
| Genre | : Biography & Autobiography |
| ISBN | : 1556529759 |
Biography of a blind man who made light of his disability, who exploded every stereotype about blues musicians.
| Author | : Rick Atkinson |
| Publisher | : Henry Holt and Company |
| Total Pages | : 800 |
| Release | : 2019-05-14 |
| Genre | : History |
| ISBN | : 1627790446 |
Winner of the George Washington Prize Winner of the Barbara and David Zalaznick Book Prize in American History Winner of the Excellence in American History Book Award Winner of the Fraunces Tavern Museum Book Award From the bestselling author of the Liberation Trilogy comes the extraordinary first volume of his new trilogy about the American Revolution Rick Atkinson, author of the Pulitzer Prize-winning An Army at Dawn and two other superb books about World War II, has long been admired for his deeply researched, stunningly vivid narrative histories. Now he turns his attention to a new war, and in the initial volume of the Revolution Trilogy he recounts the first twenty-one months of America’s violent war for independence. From the battles at Lexington and Concord in spring 1775 to those at Trenton and Princeton in winter 1777, American militiamen and then the ragged Continental Army take on the world’s most formidable fighting force. It is a gripping saga alive with astonishing characters: Henry Knox, the former bookseller with an uncanny understanding of artillery; Nathanael Greene, the blue-eyed bumpkin who becomes a brilliant battle captain; Benjamin Franklin, the self-made man who proves to be the wiliest of diplomats; George Washington, the commander in chief who learns the difficult art of leadership when the war seems all but lost. The story is also told from the British perspective, making the mortal conflict between the redcoats and the rebels all the more compelling. Full of riveting details and untold stories, The British Are Coming is a tale of heroes and knaves, of sacrifice and blunder, of redemption and profound suffering. Rick Atkinson has given stirring new life to the first act of our country’s creation drama.
| Author | : René Redzepi |
| Publisher | : Artisan |
| Total Pages | : 0 |
| Release | : 2022-11-08 |
| Genre | : Cooking |
| ISBN | : 9781648291722 |
There’s a reason Noma sits atop the list of the world’s best restaurants. Every bite, every dish, every course surprises, delights, challenges, and deeply satisfies in a way that’s unique in the world of dining. As the New York Times’s Pete Wells wrote recently in praising Noma’s flavors, “sauces are administered so subtly that you don’t notice anything weird going on; you just think you’ve never tasted anything so extraordinary in your life.” In Noma 2.0, René Redzepi digs deep into the restaurant’s magic through the creation of nearly 200 dishes, each photographed in spectacular beauty and detail. Noma 2.0—the title is a reference to the reinvention of Noma after it closed in 2018 to move to its new compound across the water—is about true seasonality, from wild game in the fall to just-picked peas in the summer. It is about using only local ingredients, to build a cuisine that is profoundly situated in its place and culture. It is about transforming the ordinary—a mushroom, a chicken wing, often through fermentation—to develop haunting, memorable flavors. It is about composing a plate that delights the eye as much as the palate, whether through the trompe l’oeil of a “flowerpot” chocolate cake or a dazzling mandala of flowers and berries. It is about pushing the boundaries of what we think we want to eat—a baby pinecone, a pudding made of reindeer brain—to open our palates with a startling confidence. And it is about how to stay creative and challenge yourself over the course of a career. For foodies, for chefs, for artists and art lovers, for thought-leaders and makers, and for the kind of reader who is compelled by the idea that sometimes one person can change everything, Noma 2.0 is the gift book of the season.
| Author | : Christina Makris |
| Publisher | : Cultureshock Media |
| Total Pages | : 224 |
| Release | : 2021-07-12 |
| Genre | : Art |
| ISBN | : 9780995454651 |
- For the first time, a global guide to the Art Restaurant - a place where great art and memorable food meet - Interviews with chefs, restaurateurs and artists, including Tracey Emin, Mark Hix and Julian Schnabel - Richly illustrated with images of the art in its context "I went to Noma and interviewed Ren (Redzepi). We were talking about art and food but the restaurant was closed. Everybody asked me how was the food, what did you eat - and he basically gave me some marmite. The best marmite I've ever had." - David Shrigley This is the definitive guide to Art Restaurants - a new way to appreciate food. Christina Makris, collector of art and a Patron of The Tate and RA, takes the reader on a tour of 25 of the world's greatest art restaurants, from New York to Hong Kong and Cairo to London. Makris traces their stories, details the art highlights, and meets artists, restaurateurs and chefs including Mark Hix, Vik Muniz, Julian Schnabel and Tracy Emin. A captivating guide to where great art and memorable food meet.
