Cool Hunting
With gorgeous photography, elegant recipes and an uncluttered aesthetic, architect John Pawson and food writer Annie Bell's book "Living and Eating" is a primer on warm minimalism. Shunning fussy presentation and elaborate preparations, the book celebrates the joy of of a lovingly prepared, simple meal, emphasizing the food itself and enjoyment above all else. As the authors put it, "The result of all this—we hope—is one of harmony."
Originally published in 2001, Pawson and Bell's book shares many of the same values championed by Alice Waters, Judy Rodgers and other leaders of the "California cuisine" movement, albeit with a British perspective and a design that's coffee table-worthy. Tips on cookware, techniques, food pairings and setting round out the collection of modern classics like Sea Bass Baked in Salt and Poppy Seed Cheesecake. Other standouts include Parmesean-broiled Chicken Breasts and Roasted Pumpkin with Garlic and Chili, but there are plenty of basics as well and all the dishes boast uncomplicated instructions. The upshot is a book as appealing to seasoned cooks as it is to aesthetes and those of us who are still developing their culinary repertoire.
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We cannot claim to be experts on beach cafe architecture, but one look at Thomas Heatherwick's East Beach Cafe and one can't help but think that this is a woefully under-explored area of building design. Surely it's rife with exciting and innovative possibilities, but then that's the British designer's great talent, creating unexpected forms in unexpected places which, on sight, make you reevaluate all...
Size + Matter, it could be said, was one of the most viewed events of the London Design Festival last month. Two installations by two of the U.K.'s leading architects—both women—were placed outside the cultural hub that is the Southbank Centre that thousands of people walk by everyday. Urban Nebula by Zaha Hadid used pre-cast concrete to create a darkly dramatic public seating sculpture....
Turning the humble dried soybean into silky fresh tofu, episode 80 is a lesson on how to make tofu at home.; cooking; Cool Hunting Video; food; how to; Tofu; Turning the humble dried soybean into silky fresh tofu, episode 80 is a lesson on how to make tofu at home. http://link.brightcove.com/services/link/bcpid1079049529http://www.brightcove.com/channel.jsp?channel=37009902 // By use of this code snippet, I agree to the Brightcove Publisher...
"If you want to cook well you can't do it without the basics. If you want to experiment, you need these basics even more." From chicken stock to foie gras foam, it's all explained in The Basics: The Techniques of Continental Cooking. Due out in the U.S on 15 June 2007, it's available for pre-order from Amazon. The following three winners were chosen from...
This book of essential techniques and basic recipes was a success in Belgium, France and the U.K., and is finally coming out in the U.S. on 15 June 2007. This small black book with gilt pages packs a much larger punch than its size infers. The basics covers all of the culinary bases, including classics and new techniques such as sous vide and foams....
One of the peculiarities of publishing is the practice of putting out editions that vary from country to country. Many aren't just edited for language, but feature different layouts and other details as well, like the foodie must-read Nose to Tail Eating by Fergus Henderson (chef of the highly esteemed St. JOHN restaurant in London), which even has a different title in the U.S....
