Mina Stone: Lemon, Love & Olive Oil
SIGNED BY MINA STONE
Growing up in a close-knit Greek community, Mina Stone learned to cook from her grandmother. Stone celebrates the influences from her life and family in this cookbook containing more than 80 Mediterranean-style dishes, plus the stories that inspired them.
Some dishes included in this upcoming book are: Syrian Bulgur and Yogurt with Brown Butter Pine Nuts; Persian Figs with Cardamom and Rosewater; Baby Lettuces with Toasted Sesame Seeds, Mint, and Meyer Lemon Yogurt; Braised Chickpeas with Orange Zest and Garlic Bread Crumbs. Every dish is created with thought and loving inspiration.
Harper Wave
Hardcover | 8.8 x 11.2” | 272 pgs
SIGNED BY MINA STONE
Growing up in a close-knit Greek community, Mina Stone learned to cook from her grandmother. Stone celebrates the influences from her life and family in this cookbook containing more than 80 Mediterranean-style dishes, plus the stories that inspired them.
Some dishes included in this upcoming book are: Syrian Bulgur and Yogurt with Brown Butter Pine Nuts; Persian Figs with Cardamom and Rosewater; Baby Lettuces with Toasted Sesame Seeds, Mint, and Meyer Lemon Yogurt; Braised Chickpeas with Orange Zest and Garlic Bread Crumbs. Every dish is created with thought and loving inspiration.
Harper Wave
Hardcover | 8.8 x 11.2” | 272 pgs
Sunset Cocktails
Introduction by Ryoko Sekiguchi. Text by Guillaume Aubry, Sterling Hudson. Afterword by Ryoko Sekiguchi.
This book is an invitation to transform the simple contemplation of a well-mixed cocktail into a sensory experience of “drinking the sunset.”
In 2020, French artist and architect Guillaume Aubry (born 1982) asked the celebrated Paris-based American mixologist Sterling Hudson to translate his artistic research on sunsets into cocktail recipes. Based on Aubry’s research and Hudson’s expertise, Sunset Cocktails presents 12 cocktails inspired by the beauty of a sunset, from the dazzling “Regulus,” whose saffron ice cube glows gold once submerged in vermouth, to the “Grand Soir,” a liquid sunset that infuses a dusting of charcoal into a crisp glass of vodka.
With luxurious full-color photographs of the cocktails and the sunsets that inspired them, this volume encourages readers to consider mixology as a creative form of expression in the larger context of art history; in addition to Aubry’s own writing on the subject, Japanese poet Ryoko Sekiguchi provides a luminous afterword to prepare readers' imaginations for an aesthetic and gustatory experience. A small-format, easily accessible volume, Sunset Cocktails presents Aubry and Hudson’s collaboration with a uniquely poetic flair, encouraging readers to reflect upon society’s relationship with sunsets and our collective aesthetic experience of quotidian moments of beauty, whether those manifest as a sunset, a fancy cocktail, or both.
JBE Books
Paperback | 5 x 7.75”| 90 pgs
Introduction by Ryoko Sekiguchi. Text by Guillaume Aubry, Sterling Hudson. Afterword by Ryoko Sekiguchi.
This book is an invitation to transform the simple contemplation of a well-mixed cocktail into a sensory experience of “drinking the sunset.”
In 2020, French artist and architect Guillaume Aubry (born 1982) asked the celebrated Paris-based American mixologist Sterling Hudson to translate his artistic research on sunsets into cocktail recipes. Based on Aubry’s research and Hudson’s expertise, Sunset Cocktails presents 12 cocktails inspired by the beauty of a sunset, from the dazzling “Regulus,” whose saffron ice cube glows gold once submerged in vermouth, to the “Grand Soir,” a liquid sunset that infuses a dusting of charcoal into a crisp glass of vodka.
With luxurious full-color photographs of the cocktails and the sunsets that inspired them, this volume encourages readers to consider mixology as a creative form of expression in the larger context of art history; in addition to Aubry’s own writing on the subject, Japanese poet Ryoko Sekiguchi provides a luminous afterword to prepare readers' imaginations for an aesthetic and gustatory experience. A small-format, easily accessible volume, Sunset Cocktails presents Aubry and Hudson’s collaboration with a uniquely poetic flair, encouraging readers to reflect upon society’s relationship with sunsets and our collective aesthetic experience of quotidian moments of beauty, whether those manifest as a sunset, a fancy cocktail, or both.
JBE Books
Paperback | 5 x 7.75”| 90 pgs
Synergetic Stew:
Explorations in Dymaxion Dining
Introduction
by Jamie Snyder.
Buckminster Fuller is globally known as a design scientist, architect, author, poet, engineer and a true visionary. On his 86th birthday he received the cookbook Synergetic Stew as a surprise present from his friends and admirers, who share recipes along with personal anecdotes and humorous recollections of Fuller (for example, a reminiscence about Bucky’s love for tea in all its variations). Scattered throughout the book are enticing texts and poems from Fuller himself, including even a recipe for tomato ice cream.
Constructed around 100 achievable recipes, this book is a glimpse into Fuller’s life, as told by his peers. A few of the recipes are a joyful ode to Fuller’s oeuvre, such as Shirley Sharkey’s “GEODESICANDY,” the “Macrobiotic Diet” by John Cage or Amy Edmondson’s “Allspace-Filling Whole Wheat Bread.”
In addition to the facsimile, Jamie Snyder reflects upon often-overlooked facets of Bucky’s character, as revealed through anecdotes of his relationship to food.
Lars Müller Publishers
Spiral bound | 6 x 9” | 128 pgs
Explorations in Dymaxion Dining
Introduction
by Jamie Snyder.
Buckminster Fuller is globally known as a design scientist, architect, author, poet, engineer and a true visionary. On his 86th birthday he received the cookbook Synergetic Stew as a surprise present from his friends and admirers, who share recipes along with personal anecdotes and humorous recollections of Fuller (for example, a reminiscence about Bucky’s love for tea in all its variations). Scattered throughout the book are enticing texts and poems from Fuller himself, including even a recipe for tomato ice cream.
Constructed around 100 achievable recipes, this book is a glimpse into Fuller’s life, as told by his peers. A few of the recipes are a joyful ode to Fuller’s oeuvre, such as Shirley Sharkey’s “GEODESICANDY,” the “Macrobiotic Diet” by John Cage or Amy Edmondson’s “Allspace-Filling Whole Wheat Bread.”
In addition to the facsimile, Jamie Snyder reflects upon often-overlooked facets of Bucky’s character, as revealed through anecdotes of his relationship to food.
Lars Müller Publishers
Spiral bound | 6 x 9” | 128 pgs
The Sausage of the Future
Edited with text by Carolien Niebling.
The sausage is one of mankind’s first-ever designed food items. A paragon of efficient butchery, it was designed to make the most of animal protein in times of scarcity, and dates back as far as 3300 BC. Today, the sausage remains a cornerstone of our food culture. Now, according to the Food and Agriculture Organization (FAO), we are facing a serious shortage of protein-rich food. Meat, in particular, will be scarce. One reason for this is over-consumption: in today’s world, we simply consume too many animal products.
So can we look to the sausage to provide a solution once again, in order to reduce the consumption of meat? Can the use of new ingredients replace the meat and increase the diversity of our diets? To answer these questions, a chef of molecular gastronomy, a master butcher and a designer have teamed up to look into sausage production techniques and potential new ingredients—like insects, nuts and legumes—to create the “future sausage.” This book takes the reader on a journey through all the building blocks of a sausage and presents lesser-known ingredients, carefully selected for their “future potential.”
Lars Müller Publishers
Paperback | 8.25 x 11” | 156 pgs
Edited with text by Carolien Niebling.
The sausage is one of mankind’s first-ever designed food items. A paragon of efficient butchery, it was designed to make the most of animal protein in times of scarcity, and dates back as far as 3300 BC. Today, the sausage remains a cornerstone of our food culture. Now, according to the Food and Agriculture Organization (FAO), we are facing a serious shortage of protein-rich food. Meat, in particular, will be scarce. One reason for this is over-consumption: in today’s world, we simply consume too many animal products.
So can we look to the sausage to provide a solution once again, in order to reduce the consumption of meat? Can the use of new ingredients replace the meat and increase the diversity of our diets? To answer these questions, a chef of molecular gastronomy, a master butcher and a designer have teamed up to look into sausage production techniques and potential new ingredients—like insects, nuts and legumes—to create the “future sausage.” This book takes the reader on a journey through all the building blocks of a sausage and presents lesser-known ingredients, carefully selected for their “future potential.”
Lars Müller Publishers
Paperback | 8.25 x 11” | 156 pgs
Miralda: El Internacional
(1984–1986) New York's Archaeological Sandwich
Text by Paul Freedman, James Casey, Ronald Christ, Marshall Reese, Pierre Restany, Jordi Torrent, Gabe Ulla.
El Internacional Tapas Bar & Restaurant was conceived as an artistic project carried out between 1984 and 1986 by artist Antoni Miralda (born 1942) and chef Montse Guillén (born 1946) in the Tribeca neighborhood of New York City. One of the first restaurants to introduce Spanish tapas in the United States, El Internacional quickly became a cultural icon and a creative hub of New York’s downtown in the 1980s. It combined the social ritual of eating with installation and performance art, blurring the boundaries between food, art, design, architecture and mass media. Miralda’s El Internacional (1984–1986) documents the restaurant’s history through the memories of the people who contributed to it. Richly illustrated and featuring some of El Internacional’s most successful recipes, this volume tells the story of a crucial piece of urban history from a city not always able to protect its landmarks.
Dilecta | FoodCultura
Paperback | 9.5 x 13” | 272 pgs
