The art book that has introduced millions of people around the globe to art An accessible, informative and fun A — Z guide to artists from medieval times to the present day Updated and expanded with 100 new works, including paintings, photographs, sculptures, video, installations and performance art Each artist is represented on a full page with a definitive work and explanatory and illuminating information on each image and its creator A celebrated and award-winning title published in over 20 languages Debunks art historical classifications by juxtaposing brilliant examples of all periods, schools, visions and techniques Includes glossaries of artistic movements and technical terms Sensational value and an essential family reference book.

Born in 1938 and brought up for a short while in Osaka, Japan, Daido Moriyama spent much of his childhood on the move, due to his father's profession as a travelling insurance salesman. Moriyama studied graphic design and, in the 1960s, moved to Tokyo to work with the VIVO group of photographers, which included Eikoh Hosoe and Shomei Tomatsu. Accompanied by a surge in Japanese economic growth and mass culture, Moriyama was published in several magazines and journals, earning him the accolade of Most Promising Photographer by the Japan Photography Critics Association. Moriyama was a member of PROVOKE Magazine at the time of international youth movements and unrest in 1968. The magazine, and Moriyama's photography, sought to assert an independence over the classically held notion of photography as purely a visual sign. He was aware that the camera can not offer a complete record and it is in this very partialness that the real excitement and enigma in his work arises. Exploring themes of self-expression, the disfiguration of urban landscapes, eroticism and fading Japanese traditions, Moriyama remarked that one of photography's essential qualities is its amateurism, and another its anonymity. These have numbered among his preoccupations from the beginning and most of Moriyama's images follow a snapshot aesthetic, often taken while running or from a moving car, without the use of a viewfinder. This monograph on Moriyama follows a chronological order, identifying major themes and examining key works; a beautifully produced, affordable introduction to one of the most influential figures in photography today.

Ben Nicholson (1894-1982) is recognised as one of the great masters of 20th-century art. A pioneer of abstract art in Britain, he first came to international prominence with his famous white reliefs, and he continued to produce remarkable abstract reliefs and paintings throughout his career. At the same time, this complex and independent-minded artist always refused to be pinned down by labels, and he maintained a lifelong attachment to the visible world. Many of his finest works are paintings, drawings and prints of landscape and still-life forms. This study of Nicholson's life and work was first published in 1994, the centenary of his birth. It is reissued here in a shorter paperback format, without the supplementary illustrations, but otherwise retaining the substance and essential character of the original publication.

This photojournalistic work is Sebastiao Salgado's archaeological document of the activities that have defined labour from the Iron Age through the Industrial Revolution to the present. He pays homage to those who do manual labour sometimes in the toughest conditions, from sulphur mines in Indonesia to tuna fishermen in Italy, from Eurotunnel workers to gold miners in Brazil. The text balances Salgado's determination to document the plight of workers with a concern to present a homage to people whose existences are becoming more threatened in our increasingly technological society.

This book presents a selection of 40 recipes adapted from The Silver Spoon by a specially commissioned expert on children's food. The recipes have been chosen for their simple instructions, fresh and healthy ingredients and delicious flavour, and are guaranteed to appeal to the fussiest of children. Each recipe is presented with a short introduction about the origins of the dish, fascinating facts about the ingredients and the Italian culinary culture. There is also information on seasons, ingredients and basic cooking techniques to foster a lifetime love of good food. A specialist in the field of children's food and nutrition has selected the recipes to ensure they are well balanced, safe and perfect for children to use. The book is fully illustrated throughout, using specially commissioned illustrations to add a lively and charming feel and finished photographs of the finished dish. The Silver Spoon for Children makes cooking fun, clear and accessible for children aged 10 and up.

This book charts his culinary revolution from his very beginnings as a cook in the military service to the huge success of elBulli restaurant.

The huge popularity of Spanish food has grown even more following the publication of the iconic 1080 Recipes, and the best-loved type of Spanish food is tapas. Tapas consists of appetizing little dishes of bite-sized food, usually eaten before or after dinner, and it has become a Spanish way of life. Served in bars all over Spain, good tapas is all about the perfect marriage of food, drink and conversation. Now, for the first time, the 1080 Book of Tapas presents a complete guide to this convivial way of eating with over 200 easy-to-follow recipes that can be served with drinks in typical Spanish style, or combined to create a feast to share with friends. The recipes are fully updated and easy to follow, and include the most popular tapas dishes from 1080 Recipes, along with many brand new recipes from the Ortegas' definitive collection. They are simple to prepare in any kitchen and yet utterly authentic, enabling any aspiring cook to make their first attempt at cooking Spanish food, or helping more experienced cooks to expand their repertoire. Also included in this book are modern tapas recipes from some of the world's best-known tapas chefs, including Jose Andres, Albert Adria, Albert Raurich, Jose Manuel Pizarro, and Sam and Eddie Hart. The book's authors, Simone and Ines Ortega, are the ultimate authorities on traditional cooking in Spain and have written about food for many years. 1080 Recipes has sold over two million copies and has been the ultimate Spanish cooking bible since its first publication. Jose Andres, the chef widely credited with bringing tapas to America, has selected the recipes and written a new introduction about the tapas culture that has spread worldwide.

Following the phenomenal success of The Silver Spoon, this book presents a collection of over 350 summer recipes for all lovers of Italian food, collected by the team behind the original book. The Silver Spoon Summer presents a range of easy-to-follow, authentic Italian recipes using the most delicious seasonal ingredients. From informal picnics to family barbecues and entertaining outdoors, this book has the perfect dish for every day of summer.

Rene Redzepi has been widely credited with re-inventing Nordic cuisine. His Copenhagen restaurant, Noma, was recognized as the third best in the world by the San Pellegrino World's 50 Best Restaurant awards in 2009 and received the unique 'Chef's Choice' award at the same ceremony. Redzepi operates at the cutting edge of gourmet cuisine, combining an unrelenting creativity and a remarkable level of craftsmanship with an inimitable and innate knowledge of the produce of his Nordic terroir. At Noma, which Redzepi created from a derelict eighteenth-century warehouse in 2003 after previously working at both elBulli and The French Laundry, diners are served exquisite concoctions, such as 'Newly-Ploughed Potato Field' or 'The snowman from Jukkasjarvi', all painstakingly constructed to express their amazing array of Nordic ingredients. Redzepi's fascination with giving his diners a real taste of their food's environment extends to serving dishes on pebbles found in the same fields as his produce. His search for ingredients involves foraging amongst local fields for wild produce, sourcing horse-mussels from the Faroe Islands and the purest possible water from Greenland. Redzepi has heightened the culinary philosophy of seasonally and regionally sourced sustainable ingredients to an exquisite level, and in doing so has created an utterly delicious cuisine.

Six thematic chapters explain Aduriz's key philosophies, including his interactions with nature and technology, a new language of cooking, the experience of the diner and his wide-ranging source of inspiration.

Using his signature style of eye-catching illustration and collage and simple narrative, Horacek weaves together a story that captures the development of friendship — and love — between two unlikely worms.

A unique cookbook containing 50 recipes from the tables of Tuscany, the finest gastronomic region of Italy and birthpace of most Italian cuisine as we know it today. Recipes are accompanied by texts detailing traditional Tuscan ingredients, producers, food markets and speciality stores. Contains specially commissioned photography of landscapes and products from all provinces of Tuscany, from Florence and Siena to Pisa and Lucca. All-new, authentic and easy-to-follow recipes from the Silver Spoon kitchen, ranging from simple crostini to delicious desserts.

Cooking simple, tasty dishes, using fresh and wholesome ingredients has never been easier, after the success of What to Cook and How to Cook it (2010). Jane Hornby returns to the kitchen with Fresh, a collection of 75 all-new mouthwatering, step-by-step recipes that make the best of fresh, seasonal vegetables, fruit, meat and fish. From starters such as a simple fresh Gazpacho, and a Grilled Asparagus with Poached Egg, Parmesan and Balsamic Butter to spectacular desserts such as Mango and Raspberry Pavlova and Summer Trifle, every recipe is illustrated with clear step-by-step colour photographs showing the ingredients and step-by-step photographs explaining each stage of the recipe, as well as a useful glossary at the back. Jane's friendly, accessible style and helpful tips makes the recipes achievable for everyone, from complete beginners to experienced cooks. The book includes a wide range of recipes for any occasion — from dishes for sharing, BBQ's, picnics, brunch, breakfast, salads, supper and dessert. Fresh is the perfect addition to every cook's library, and the only cookbook you will need for Summer.

The Art of the Restaurateur presents the compelling stories behind some of the world's best restaurants, and celebrates the complex but unsung art of the restaurateur. In his first ever book, acclaimed Financial Times restaurant critic Nicholas Lander reveals everything you ever wanted to know about the highs and lows of the restaurant business.

«Creolian kitchen» is a magnificent holiday with the unique and so many favorite dishes. As a legacy of the French, Spanish and African settlers of this cuisine has absorbed the best and mixed with the fact that the accumulated native Americans turned out to be a masterpiece, whose dignity is not only a rich taste, but also of history. In this book you will find 160 recipes, among them there are famous Creole dishes from the West Indies. Creating an unforgettable picture of гваделупского of the meal, she will give you the sun, freshness and energy of the Caribbean sea.

A collection of landscape photographs of the past 50 years by Magnum photographers.

Examines the way in which Venice's unusual topography has influenced the form and type of the city's buildings. The text looks at the city's most important monuments such as the Rialto Bridge and the Basilica of San Marco, discusses important building types such as churches and palaces, and also looks at the urban fabric of the middle-class and working-class districts of the city. The buildings are set in their historical context and the text is illustrated with photographs, and paintings and prints by some of the artists who have recorded the canals and building of Venice, from Carpaccio and Bellini to Ruskin.

The Florentine architect and sculptor Filippo Brunelleschi (1377 — 1446) was a key figure in the Italian Renaissance. This comprehensive monograph, written by the respected art historian Eugenio Battisti, considers Brunelleschi's major contribution to Renaissance culture, discussing his interpretation of classical antiquity and his experiments with perspective. These led to the development of a rational architectural language where every single part is harmoniously blended and in proportion with the whole. This approach underpinned all of his architecture, and helped him to adapt antique forms to the needs of the Christian religion. This book is a detailed record of all Brunelleschi's major architectural works including The Foundling Hospital (c.1419-45), the Pazzi Chapel (c.1441 — 1460) and the technically innovative dome of S Maria del Fiore (c.1420-1436) that dominates the Florence skyline and is thought to contain more than four million bricks. The book also includes his military projects and his work as a goldsmith and sculptor as well as sections on his literature. As well as containing extensive illustrations, it concludes with a chronology of Brunelleschi's life and his times.

«India: The Cookbook» is the first comprehensive guide to Indian cooking, with over 1,000 recipes covering every aspect of India's rich and colourful culinary heritage. Unlike many other Indian cookbooks, it is written by an Indian culinary academic and cookbook author who lives and works in Delhi, and the recipes are a true reflection of how traditional dishes are really cooked all over India. They have been carefully edited to ensure that they are simple to follow and achievable in western kitchens, with detailed information about authentic cooking utensils and ingredients. Indian food has been hugely popular in the UK for many years, and the appetite for Indian food shows no sign of diminishing. Now, for the first time, a definitive, wide-ranging and authoritative book on authentic Indian food is available, making it simple to prepare your favourite Indian dishes at home, alongside less well-known dishes such as bataer masalydaar (marinated quails cooked with almonds, chillies and green cardamom), or sambharachi kodi (Goan prawn curry with coconut and tamarind). The comprehensive chapters on breads, pickles, spice pastes and chutneys contain a wide variety of recipes rarely seen in Indian cookbooks, such as bagarkhani roti (a rich sweet bread with raisins, cardamom and poppy seeds) and tamatar ka achar (tomato and mustard-seed pickle). «India: The Cookbook» is the only book on Indian food you'll ever need.»

Tibet has suffered extreme political turmoil and upheaval over the last 50 odd years. Occupied in 1950, Red Guards destroyed thousands of official buildings and holy places during the Cultural Revolution, and religious freedom and traditional education are still severely under threat. Due to the strength of Tibetan faith in Buddha, in the Dalai Lama, and against the odds, many buildings have been reconstructed, their devotion and belief remain extraordinarily strong. Buddhism permeates every aspect of a Tibetan's life, whether living in Tibet or in exile in Nepal, India or the United States. A magnificent and time-stopping work, The Path to Buddha is divided into five parts, in which we see the monks in animated discussion, meditation and prayer; and we follow the devout believers on their arduous journeys to prayer. The two main chapters are interspersed with sections of portraits of this proud and dignified people whose own innate sense of their own being can be seen in the simplest of things, such as the way they dress and adorn themselves.