An unprecedented look into the food and culture of Iceland, from Iceland's premier chef and the owner of Reykjavik's Restaurant Dill. North is a celebration of the utterly unique, starkly beautiful foodways and landscapes of Iceland. Recipes and essays showcase the rare, indigenous food products and artisanal food producers of this island nation, which is one of the most pristine and unspoiled places on earth. Evan Sung, a food and lifestyle photographer for the New York Times, provides a mix of lush landscape photography and styled food, making this a gorgeous and definitive culinary guide to one of the world's burgeoning travel destinations.

Thai takeout meets authentic, regional flavors in this collection of 100 recipes for easy, economical, and accessible Thai classics — from the rising star behind the blog She Simmers. A Bangkok native (and current Chicago resident), Leela Punyaratabandhu knows first-hand that even Thai cooks take shortcuts. With Simple Thai Food, Leela presents recipes from her beloved Thailand, all tested and tweaked to ensure that even the busiest American cook can prepare them at home. With chapters on key ingredients and tools, base recipes, one-plate meals, classic rice accompaniments, and even Thai sweets, Simple Thai Food is a complete primer for any home cook who wants to give Thai cooking a try. Recipes range from pleasantly familiar classics like Pork Satay with Peanut Sauce, Pad Thai with Shrimp, and Tom Yum Soup, to the exotic — including soon-to-be-favorites like Son-in-Law Eggs and Fried Fish with Green Mango Salad.

A guide to bold, authentic Thai cooking from Andy Ricker, the chef and owner of the wildly popular and widely lauded Pok Pok restaurants. After decades spent traveling throughout Thailand, Andy Ricker wanted to bring the country's famed street food stateside. In 2005 he opened Pok Pok, so named for the sound a pestle makes when it strikes a clay mortar, in an old shack in a residential neighborhood of Portland, Oregon. Ricker's traditional take on Thai food soon drew the notice of the New York Times and Gourmet magazine, establishing him as a culinary star. Now, with his first cookbook, Ricker tackles head-on the myths that keep people from making Thai food at home, that it's too spicy for the American palate or too difficult to source ingredients. Fifty knockout recipes for simple and delicious Thai dishes range from Grilled Pork Collar with Spicy Dipping Sauce and Iced Greens to Andy's now-famous Vietnamese Fish Sauce Wings. Including a primer in Thai techniques and flavor profiles, with tips for modifying local produce to mimic Thai flavors, Pok Pok makes authentic Thai food accessible to American home cooks.

A collection of more than 100 recipes that introduces Japanese comfort food to American home cooks, exploring new ingredients, techniques, and the surprising origins of popular dishes like gyoza and tempura. Japanese food is often thought of as precise, austere, and time-consuming. But along with the high (kaiseki and tea ceremony) there is also the low (food carts and fried chicken). Through recipes, fascinating narrative, and lush location photography, Tadashi Ono and Harris Salat explore Japan's long history of homey fare, which has now firmly taken root in the US. Some of the dishes are already loved here, like ramen, soba, tempura, and gyoza, but others, like Japanese-style fried chicken, rice bowls and okonomiyaki, and savory pancakes, will be deliciously delightful surprises, perfect for a weeknight meal or weekend entertaining.

Taking cues from works by Andy Warhol, Frida Kahlo, and Matisse, pastry chef Caitlin Freeman, of Miette bakery and Blue Bottle Coffee fame, creates a collection of uniquely delicious dessert recipes (with step-by-step assembly guides) that give readers all they need to make their own edible masterpieces. From an Ellsworth Kelly sculpture-inspired fudge pop to a pristinely segmented cake fashioned after Mondrian's best known composition, Caitlin Freeman's stunning desserts will delight frequent entertainers, hobby bakers, and contemporary art lovers. These show-stopping desserts exhibit the charm and sophistication of works by Jeff Koons, Roy Lichtenstein, Richard Avedon, and other revered modern artists. Each recipe project includes an image of the original artwork alongside perspective on the piece from the San Francisco Museum of Modern Art's Janet Bishop, Curator of Painting and Sculpture. With detailed, easy-to-follow directions that simplify even the most elaborate creations, Modern Art Desserts is an all-encompassing guide that will inspire kitchen galleries of gorgeous treats.

A gift book with a collection of photos and quotes from Henri, the existential cat who has shared his ennui with millions of viewers of his short films and has an impressive social media following. Henri's short films parodying French film noir from the perspective of a disenchanted housecat have been viewed by more than 4.5 million people and he has become an internet sensation — each day, 10,000 to 15,000 more people watch the three YouTube videos featuring Henri's French philosopher laced commentary. Henri has been featured in BuzzFeed, Forbes, Huffington Post, CNN, MSN, Jezebel, and more as the antithesis of saccharine cat videos that nonetheless has massive appeal.

From the acclaimed team behind Manhattan's three-Michelin-starred Elven Madison Park restaurant comes this deluxe cookbook showcasing the foods, ingredients, and culinary history of New York. After landing rave reviews for Eleven Madison Park from New York's fickle food media, chef Daniel Humm and Will Guidara made a bold decision: to refashion Manhattan's ultimate destination restaurant into a showcase for New York's food artisans. Instead of looking abroad for inspiration, Daniel and will headed to their own backyards, exploring more than 50 farms in the greater New York area and diving into the city's rich culinary heritage as a cultural melting pot. I Love New York presents an in-depth look at the region's centuries-old farming traditions and outstanding ingredients, which are showcased in innovative reinterpretations of New York dishes like smoked fish and oyster pan roast. This unique ode introduces the concept of New York regional cuisine as it celebrates the bounty of this exceptional city.

The end-all-be-all guide to ramen from Ivan Orkin, the iconoclastic New York-born owner of Tokyo's top ramen shop. While scores of people line up outside American ramen powerhouses like Momofuku Noodle Bar, chefs and food writers in the know revere Ivan Orkin's traditional Japanese take on ramen. Ivan Ramen chronicles Orkin's journey from dyed-in-the-wool New Yorker to the chef and owner of one of Japan's most-loved ramen restaurants, Ivan Ramen. His passion for ramen is contagious, his story fascinating, and his recipes to-die-for, including master recipes for the fundamental types of ramen, and variations on each. Likely the only chef in the world with the knowledge and access to convey such a candid look at Japanese cuisine to a Western audience, Orkin is perfectly positioned to author what will be the ultimate English-language overview on ramen and all of its components.

«Tiege was at one and the same time both an agent provocateur and seismograph, at once provoking action and debate and yet simultaneously reacting with the utmost sensitivity to the shifting political spectrum of his time.» — from the introduction by Kenneth FramptonKarel Teige (1900-1951), a leading figure of the avant-garde of the 1920s and 1930s, participated in every important argument and controversy of those turbulent years. He edited the most influential avant-garde journals on Czech and international cultural affairs and wrote profoundly original essays and books on the theory and criticism of art and architecture. He also produced paintings, collages, photomontages, film scripts, book covers, and typefaces and participated in theatrical performances.When the Communists took over Czechoslovakia in 1948, Teige was first hailed as a progressive, then denounced for not toeing the party line — even though he was never a card-carrying member of the Communist Party. He died a broken man, forbidden to speak out or to publish. Since the recovery of his work after the «velvet revolution» of 1989, his legacy has been revived not only in Prague, but also in Western Europe and the United States.Teige firmly believed in an ars una, free of the artificial separation of one branch of the arts from the other. The concept of ars una is reflected in the essays of this book, which provide intellectual riches without overly compartmentalized attempts at «academic» criticism. Because the only significant writing by Teige to appear so far in English is his well-known argument with Le Corbusier, the «Mundaneum Affair, « four essays by Teige have been included.Contributors: Polana Bregantová, Lenka Bydzovská, Rumjana Daceva, Eric Dluhosch, Vojtech Lahoda, Miroslav Petrícek, Jr., Klaus Spechtenhauser, Karel Srp, Rostislav Svácha, Daniel Weiss.Published with the assistance of the Getty Grant Program.»

Robert Smithson (1938-1973) produced his best-known work during the 1960s and early 1970s, a period in which the boundaries of the art world and the objectives of art-making were questioned perhaps more consistently and thoroughly than any time before or since. In Robert Smithson, Ann Reynolds elucidates the complexity of Smithson's work and thought by placing them in their historical context, a context greatly enhanced by the vast archival materials that Smithson's widow, Nancy Holt, donated to the Archives of American Art in 1987. The archive provides Reynolds with the remnants of Smithson's working life — magazines, postcards from other artists, notebooks, and perhaps most important, his library — from which she reconstructs the physical and conceptual world that Smithson inhabited. Reynolds explores the relation of Smithson's art-making, thinking about art-making, writing, and interaction with other artists to the articulated ideology and discreet assumptions that determined the parameters of artistic practice of the time. A central focus of Reynolds's analysis is Smithson's fascination with the blind spots at the centre of established ways of seeing and thinking about culture. For Smithson, New Jersey was such a blind spot, and he returned there again and again — alone and with fellow artists — to make art that, through its location alone, undermined assumptions about what and, more important, where, art should be. For those who guarded the integrity of the established art world, New Jersey was elsewhere; but for Smithson, elsewheres were the defining, if often forgotten, locations on the map of contemporary culture.

«American grilling, Japanese flavors: That's the irresistible idea behind «The Japanese Grill.» In this bold cookbook, chef Tadashi Ono and writer Harris Salat, avid grillers both, share a key insight: that live-fire cooking marries perfectly with mouthwatering Japanese ingredients like soy sauce and miso. Packed with fast-and-easy recipes, versatile marinades, and step-by-step techniques, «The Japanese Grill» will have you grilling amazing steaks, pork chops, salmon, tomatoes, and whole chicken, as well as traditional favorites like yakitori, yaki onigiri, and whole salt-packed fish. Whether you use charcoal or gas, or are a grilling novice or disciple, you will love dishes like Skirt Steak with Red Miso, Garlic-Soy Sauce Porterhouse, Crispy Chicken Wings, Yuzu Kosho Scallops, and Soy Sauce-and-Lemon Grilled Eggplant. Ono and Salat include menu suggestions for sophisticated entertaining in addition to quick-grilling choices for healthy weekday meals, plus a slew of delectable sides that pair well with anything off the fire. Grilling has been a centerpiece of Japanese cooking for centuries, and when you taste the incredible dishes in «The Japanese Grill» — both contemporary and authentic — you'll become a believer, too.»

Now in paperback, this landmark, debut cookbook from Richard Olney is brimming with over 150 authentic recipes that capture the flavors and spirit of the French countryside. Originally published in 1970, The French Menu Cookbook is one of the most important culinary works of the twentieth century. It has served as a foundational resource and beacon to cooks worldwide — including visionaries like Alice Waters — who redefined American cuisine. Well ahead of his time, Olney champions a seasonal approach to cooking and provides thoughtful, intriguing wine pairings. This revolutionary text offers masterfully arranged menus for every occasion, from casual dinners for two to decadent soirees. In paperback for the first time, this celebrated kitchen classic is a must-have for adventurous home cooks, chefs, gourmets, and Francophiles alike.

A contemporary guide to making 100 artisan cheeses at home — from classic favorites to popular, modern varieties — written by cheese-making authority Mary Karlin. In recent years there has been an explosion in the artisan cheese movement and a kitchen crafting revival. Artisan Cheese Making at Home inspires and encourages do-it-yourselfers with approachable, easy-to-follow instructions to produce mouthwatering cheese at home. From quick and satisfying ricotta and panir to higher payoff cheeses like triple creme camembert, tallegio, and blue gouda — all of the featured cheeses can be made with readily available milks and common kitchen equipment. While most other cheese books take a homey approach to cheese making, this comprehensive, four-color tome embraces the full range of contemporary artisan-style cheeses and is destined to become a modern classic. Written by an experienced cooking teacher and filled with cheese-making tips from some of today's most influential cheese makers, Artisan Cheese Making at Home proves that hand-crafting cheese is not only easy, but also a fascinating and rewarding process.

«Celebrity culture in the 1970s and 1980s, through the lens of an award-winning photojournalist. As a young photographer working in Los Angeles in the 1970s and 1980s, George Rose had his shutter finger on the pulse of the Hollywood scene, documenting film premieres and award ceremonies, arena concerts and Sunset Strip nightclubs. From Oscar-winning actors and filmmakers to punk rockers and porn stars, this stylish book presents visual highlights from the New Hollywood renaissance, a golden era in movies, music, and scene-making. Reflecting the excess, drama, or humor in each subject, Rose's rich black-and-white photos capture famous faces and personalities of the day, whether Jack Nicholson or Debbie Harry, Truman Capote or Little Richard. «Blessed with an uncanny instinct for being in the right place at the right time, Rose was always where the action was, as if you'd transplanted Weegee from the 1940s-era Bowery to the 1980s-era Sunset Strip. As this gallery of photos attests, whether Rose was in a tiny room at the Chateau Marmont or at the edge of the stage at a sold-out show at the Forum, he could always capture a revealing or unguarded moment.» Patrick Goldstein, from the foreword»

A pioneer in American cuisine, chef Grant Achatz represents the best of the molecular gastronomy movement brilliant fundamentals and exquisite taste paired with a groundbreaking approach to new techniques and equipment. ALINEA showcases Achatzs cuisine with more than 100 dishes (totaling 600 recipes) and 600 photographs presented in a deluxe volume. Three feature pieces frame the book: Michael Ruhlman considers Alineas role in the global dining scene, Jeffrey Steingarten offers his distinctive take on dining at the restaurant, and Mark McClusky explores the role of technology in the Alinea kitchen. Buyers of the book will receive access to a website featuring...

In an era of outfitted home kitchens and food fascination, it's no wonder home cooks who never learned the fundamentals of the kitchen are intimidated. Twenty years ago, James Peterson could relate, and so he taught himself by cooking his way through professional kitchens and stacks of books, logging the lessons of his kitchen education one by one. Now one of the country's most revered cooking teachers, Peterson provides the confidence-building instructions home cooks need to teach themselves to cook consistently with ease and success. COOKING is the only all-in-one instructional that details the techniques that cooks really need to master, teaches all the basic recipes, and includes hundreds of photos that illuminate and inspire.