books by Phaidon Press
 
 



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The Family Meal: Home Cooking with Ferran Adria
Ferran Adrià

Phaidon Press, 2011

The Family Meal is the first home cooking cookbook by the world's greatest chef, Ferran Adria. It features nearly 100 delicious recipes by Ferran Adria that anyone can prepare, inspired by the dishes eaten every day by the staff at his legendary restaurant El Bulli, awarded World's Best Restaurant five times. The recipes in The Family Meal are easy-to-prepare and meant for family dining at home. From Roast Chicken with Potato Straws , Sea ...
  
  











  



  
Art as Therapy
Alain de Botton, John Armstrong

Phaidon Press, 2013

What is art's purpose? In this engaging, lively, and controversial new book, bestselling philosopher Alain de Botton and art historian John Armstrong propose a new way of looking at familiar masterpieces, suggesting that they can be useful, relevant, and - above all else - therapeutic for their viewers. De Botton argues that certain great works offer clues on managing the tensions and confusions of everyday life. Chapters on Love, Nature, Money, ...
  
  











  



  
The Story of Art
E.H. Gombrich

Phaidon Press, 1995

The Story of Art, one of the most famous and popular books on art ever written, has been a world bestseller for over four decades. Attracted by the simplicity and clarity of his writing, readers of all ages and backgrounds have found in Professor Gombrich a true master, and one who combines knowledge and wisdom with a unique gift for communicating his deep love of the subject. For the first time in many years the book has been completely ...
  
  











  



  
Damn Good Advice (For People with Talent!): How To Unleash Your Creative Potential by America's Master ...
George Lois

Phaidon Press, 2012

Damn Good Advice (For People With Talent!) is a look into the mind of one of America's most legendary creative thinkers, George Lois. Offering indispensle lessons, practical advice, facts, anecdotes and inspiration, this book is a timeless creative bible for all those looking to succeed in life, business and creativity. These are key lessons derived from the incomparle life of 'Master Communicator' George Lois, the original Mad Man of Madison ...
  
  











  



  
The Silver Spoon New Edition

Phaidon Press, 2011

The Silver Spoon , the most influential and bestselling Italian cookbook of the last 50 years, is now availle in a new updated and revised edition. This bible of authentic Italian home cooking features over 2,000 revised recipes and is illustrated with 400 brand new, full-color photographs. A comprehensive and lively book, its uniquely stylish and user-friendly format makes it accessible and a pleasure to read. The new updated edition features ...
  
  











  



  
Fog Island
Tomi Ungerer

Phaidon Press, 2013

A Publishers Weekly Best Children?s Book of 2013 A New York Times Best Illustrated Children?s Book of 2013 ?Tomi Ungerer has created another masterpiece." - Eric Carle In this imaginative tale from master storyteller Tomi Ungerer, two young siblings find themselves cast away on mysterious Fog Island. No one has ever returned from the island's murky shores, but when the children begin to explore, they discover things are not quite as ...
  
  











  



  
Modern Architecture Since 1900
William J.R. Curtis

Phaidon Press, 1996

Since its first publication in 1982, Modern Architecture Since 1900 has become established as a contemporary classic. Worldwide in scope, it combines a clear historical outline with masterly analysis and interpretation. Technical, economic, social and intellectual developments are brought together in a comprehensive narrative which provides a setting for the detailed examination of buildings. Throughout the book the author's focus is on the ...
  
  











  



  
René Redzepi: A Work in Progress
René Redzepi

Phaidon Press, 2013

In 2010, Chef René Redzepi published Noma: Time and Place in Nordic Cuisine , hailed by The Wall Street Journal as "the most important cookbook of the year." Since then, Redzepi has become one of the world's most influential chefs, with his famed restaurant Noma claiming the number one spot at the World's 50 Best Restaurants awards three years in a row. Now Rezepi has created a fascinating and innovative new three-book collection: A Work ...
  
  











  



  
It's Not How Good You Are, Its How Good You Want to Be: The World's Best Selling Book
Paul Arden

Phaidon Press, 2003

It's Not How Good You Are, It's How Good You Want to Be is a handbook of how to succeed in the world - a pocket 'bible' for the talented and timid to make the unthinkable thinkable and the impossible possible. The world's top advertising guru, Paul Arden, offers up his wisdom on issues as diverse as problem solving, responding to a brief, communicating, playing your cards right, making mistakes and creativity, all notions that can be applied to ...
  
  











  



  
Where Chefs Eat: A Guide to Chefs' Favourite Restaurants
Joe Warwick

Phaidon Press, 2013

Finally. . .the first international restaurant guidebook by the real insiders: over 400 of the world's top chefs. From bargain noodle joints to high-end restaurants; late night haunts to all day breakfasts; neighborhood eateries to destination restaurants, Where Chefs Eat reveals over 2,000 personal recommendations by chefs of their top places to eat in all major cities around the world. With entertaining reviews, quotes from the chefs, ...
  
  











  



  
Mugaritz: A Natural Science of Cooking
Andoni Luis Aduriz

Phaidon Press, 2012

The first-ever book in English on Mugaritz, the ground-breaking restaurant in the Basque country, northern Spain. Spain is a renowned centre of gastronomic creativity, and with his refined, intelligent cooking and inspired approach to creating new dishes, head chef Andoni Aduriz is at the forefront of the movement. The book contains 70 definitive recipes and photographs for the signature dishes, as well as narrative texts explaining the creative ...
  
  











  



  
The Lebanese Kitchen
Salma Hage

Phaidon Press, 2012

Lebanese Home Cooking is the definitive guide to traditional home cooking from Lebanon. With more than 500 recipes for meze, soups, fish, meat and vegetables, desserts, cakes, cookies, preserves and drinks, it covers the entire range of Lebanese food, which is widely regarded as the most refined of all the Middle Eastern cuisines.
  
  











  



  
The Art Book for Children
Editors of Phaidon Press

Phaidon Press, 2005

Children's edition of Phaidon's best-selling The Art Book, presenting 30 of the most significant artists from all periods. Each spread is illustrated by one or often more works by the artist and accompanied by a fun and involving text that introduces the reader to the artist and invites children to look more closely at each of the variety of paintings, sculptures and photographs included here.
  
  











  



  
Noma: Time and Place in Nordic Cuisine
René Redzepi

Phaidon Press, 2010

Rene Redzepi has been widely credited with re-inventing Nordic cuisine. His Copenhagen restaurant, Noma, was recognized as the #1 best in the world by the San Pellegrino World's 50 Best Restaurant awards in April 2010 after receiving the 'Chef's Choice' award in 2009. 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 ...
  
  











  



  
Eating with the Chefs
Per-Anders Jorgensen

Phaidon Press, 2014

The award–winning food photographer and founder of the cult favorite Fool magazine invites you to pull up a chair and join the intimate family meals at some of the world’s finest restaurants, including Blue Hill at Stone Barns, Chez Panisse, Roberta’s, wd–50, Attica, Mugaritz, Maison Pic, Noma, Osteria Francescana, St. John, and The French Laundry. Eating with the Chefs features 200 photographs by Pers–Anders Jorgensen and more ...
  
  











  



  
Massimo Bottura: Never Trust A Skinny Italian Chef
Massimo Bottura

Phaidon Press, 2014

"Massimo Bottura is the Jimi Hendrix of Italian chefs. . .he takes familiar dishes and classical flavors and techniques and turns them on their heads in a way that is innovative, boundary‐breaking, sky kissing, and entirely whimsical, but ultimately timeless, and most importantly, deliciously satisfying." – Mario Batali Never Trust a Skinny Italian Chef is a tribute to Bottura’s twenty‐five year career and the evolution of ...
  
  











  



  
Coi: Stories and Recipes
Daniel Patterson

Phaidon Press, 2013

Daniel Patterson is the head chef/owner of Coi in San Francisco, one of America's most celebrated restaurants. Patterson mixes modern culinary techniques with local ingredients to create imaginative dishes that speak of place, memory, and emotion. His approach has earned him five James Beard nominations, two Michelin stars, and a worldwide reputation for pioneering a new kind of Californian cuisine. Now, in his new book Coi: Stories and ...
  
  











  



  
Thailand: The Cookbook
Jean-Pierre Gabriel

Phaidon Press, 2014

The definitive guide to Thai cuisine, with 500 authentic recipes from every region brought together in one comprehensive and beautifully produced volume. Author and photographer Jean‐Pierre Gabriel traveled throughout Thailand for years to research the unique flavors and culinary history that make up the country’s food culture. Here, he presents an array of dishes ranging from street vendor snacks to home‐cooked meals to ...
  
  











  



  
The Game of Finger Worms
Hervé Tullet

Phaidon Press, 2011

A fun and lively game for young children, introducing them to the vivid imaginary world at their fingertips.
  
  











  



  
Fäviken
Magnus Nilsson

Phaidon Press, 2012

Faviken is the first major cookbook by Magnus Nilsson, the 28-year old chef whose restaurant is located on a 20,000 acre farm and hunting estate in Northern Sweden. It has recently been called "the most daring restaurant in the world" by Bon Appetit . In Faviken , Nilsson writes about how he only cooks with ingredients that are raised, farmed and hunted in the immediate vicinity of his remote restaurant. The food served at Faviken - from ...
  
  











  








   



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