As a former bookstore manager, Shev is adamant that Placewares' book selection is compelling, surprising, and exciting. From baby to boomer to everyone in between, you'll find something for your shelves.
The Sea Ranch. Placewares' home.
Each copy signed by fellow Sea Rancher and architect, Donlyn Lyndon.
One hundred miles north of San Francisco, the Sonoma County coast meets the Pacific Ocean in a magnificent display of nature. This is the location of the Sea Ranch, an area covering several thousand acres of large, open meadows and forested natural settings and interspersed with award-winning architecture. The ecologically inspired plan drawn up for the Sea Ranch in the mid-1960s caused a quiet revolution in architecture. Renowned landscape designer Lawrence Halprin’s master plan incorporated a set of building guidelines that structured the visual, as well as physical, impact upon the landscape. Subsequent buildings by architects such as Joseph Esherick, Charles Willard Moore, Donlyn Lyndon, and William Turnbull have been recognized worldwide for their remarkable environmental sensitivity. This revised and updated edition of the now-classic monograph, the only one on the Sea Ranch, contains eleven additional projects and an updated account of the ongoing development process and land-management issues.
Authors: Donlyn Lyndon and Jim Alinder
Size: 11" × 11" | 304 pages
A Placewares' New York standby
When restaurateur Keith McNally and co-chefs Riad Nasr and Lee Hanson opened Balthazar in 1997, it immediately became one of the hottest restaurants in the country. Famous for its star-studded clientele, a beautiful room in the chic SoHo neighborhood, and superbly executed food, Balthazar has been embraced by New Yorkers and visitors alike for its perfect evocation of a French brasserie.
The Balthazar Cookbook captures that energy, that style, and that cuisine, with recipes for the most-loved and most-accessible French dishes: seafood ranging from the ultra-simple Moules à la Marinière to more ambitious Bouillabaisse; chicken and game favorites that include Coq au Vin and Cassoulet; red-meat classics such as Braised Short Ribs and Blanquette de Veau; sides like the perfect French Fries or sublime Macaroni Gratin; and finales that include Crème Brûlée and Chocolate Pot de Crème. This is the best of French cooking, from one of the best-loved French restaurants in the country.
“The first thing I do whenever I plan a visit to New York is make a reservation at Balthazar; this is quite the best room in Manhattan.”
“I went for breakfast; I stayed till supper.”
“The brandade. The bouillabaisse. The frites. These are a few of the things I would want to cook every week from Balthazar, were it not infinitely more cheerful to eat them on site.”
“Keith McNally and his exceptional team have managed to consistently satisfy every American’s dream of spending an evening or lunch or even breakfast somewhere in Paris without ever leaving the U.S.A.”
“From the first moment, Balthazar felt like a place that had been part of the New York landscape for a hundred years.”
“The talent and spirit of chefs Lee Hanson and Riad Nasr are at the heart of this wonderful transported brasserie, which happens to be my favorite downtown restaurant.”
“The enchanting atmosphere of Balthazar combined with the rightness of the food and service together create an extraordinary restaurant.”
“If Balthazar did not exist, it would be necessary to invent it.”
“Keith McNally is an old friend of mine and even I’m not treated that well.” -- Lorne Michaels
Keith McNally was born in London and moved to New York in 1975 where he worked in a series of restaurant jobs from oyster-shucker to busboy to general layabout. In 1980 he opened his first restaurant, The Odeon. Since then he has opened Cafe Luxembourg, Nell’s, Lucky Strike, Pravda, Balthazar, Pastis, Schiller’s, Morandi, Minetta Tavern, Pulinos’s as well as Balthazar in London. He’s also written and directed two feature films, End Of The Night and Far From Berlin. In 2010 he was mistakenly given the James Beard Award for Outstanding U.S. Restaurateur.
Author: Keith McNally, Riad Nasr and Lee Hanson
Size: 7 7/16 x 10" | 272 pages
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A comprehensive and user-friendly field guide for identifying the many mushrooms of the northern California coast, from Monterey County to the Oregon border.
Mushrooms of the Redwood Coast will help beginning and experienced mushroom hunters alike to find and identify mushrooms, from common to rare, delicious to deadly, and interesting to beautiful. This user-friendly reference covers coastal California from Monterey County to the Oregon border with full treatments of more than 750 species, and references to hundreds more. With tips on mushroom collecting, descriptions of specific habitats and biozones, updated taxonomy, and outstanding photography, this guide is far and away the most modern and comprehensive treatment of mushrooms in the region. Each species profile pairs a photograph with an in-depth description, as well as notes on ecology, edibility, toxicity, and look-alike species. Written by mushroom identification experts and supported by extensive field work, Mushrooms of the Redwood Coast is an indispensable guide for anyone curious about fungi.
Mushrooms of the Redwood Coast sets the standard for all future efforts. The coverage is all one could ask for, the text is clear and helpful, and the photographs are a joy to see.
—GARY LINCOFF, TK attribution
Mushrooms of the Redwood Coast is at a whole new level for regional mushroom guides. It is certainly a must-own for anyone that’s serious about mushroom identification in California.
—TOM BRUNS, TK attribution
This is a wonderful and comprehensive guide to the intriguing mushrooms of coastal northern California. Well-researched, beautifully illustrated, and written with insight and humor!
—ELSE C. VELLINGA, University of California, Berkeley
This book sets a new standard for comprehensive regional mushroom identification guides. The photographs alone are worth the price of admission.
—DAVID ARORA, author of Mushrooms Demystified
Accomplished field mycologists/photographers Siegel and Schwarz have made the colorful and fascinating mushrooms of the redwood coast accessible through this indispensable new book.
—DR. STEVEN TRUDELL, author of Mushrooms of the Pacific Northwest
Rarely is a book so perfectly titled
Joseph Esherick was arguably the foremost San Francisco architect from the 1960s until his death in the late 1990s, following in the wake of William Wurster. Esherick established his own practice in the late 1940s and the firm produced a continuous stream of laudable buildings, among them houses appropriate to their site and times. Affected less by national and international fashion than by the exigencies of local climate, social demands, and suitable technology, Esherick produced a large number of truly classic residences.
Author: Marc Treib
Size: 262 ppView full product details
Gourmand World Cookbook Awards 2012: USA Winner, Best Japanese Cuisine Book
"Our life centers on the farm and the field. We eat what we grow." --Nancy Singleton Hachisu,
Japanese Farm Food offers a unique window into life on a Japanese farm through the simple, clear-flavored recipes cooked from family crops and other local, organic products. The multitude of vibrant images by Kenji Miura of green fields, a traditional farmhouse, antique baskets, and ceramic bowls filled with beautiful, simple dishes are interwoven with Japanese indigo fabrics to convey an intimate, authentic portrait of life and food on a Japanese farm. With a focus on fresh and thoughtfully sourced ingredients, the recipes in Japanese Farm Food are perfect for fans of farmers' markets, and for home cooks looking for accessible Japanese dishes. Personal stories about family and farm life complete this incredible volume.
American born and raised, Nancy Singleton Hachisu lives with her husband and teenage sons on a rural Japanese farm, where they prepare these 165 bright, seasonal dishes. The recipes are organized logically with the intention of reassuring you how easy it is to cook Japanese food. Not just a book about Japanese food, Japanese Farm Food is a book about love, life on the farm, and community. Covering everything from pickles and soups to noodles, rice, and dipping sauces, with a special emphasis on vegetables, Hachisu demystifies the rural Japanese kitchen, laying bare the essential ingredients, equipment, and techniques needed for Japanese home cooking.
"Nancy Hachisu is...intrepid. Outrageously creative. Intensely passionate. Committed. True and real. I urge you to cook from this book with abandon, but first read it like a memoir, chapter by chapter, and you will share in the story of a modern-day family, a totally unique and extraordinary one." --Patricia Wells
"This book is both an intimate portrait of Nancy's life on the farm, and an important work that shows the universality of an authentic food culture." --Alice Waters
"The modest title Japanese Farm Food turns out to be large, embracing and perhaps surprising. Unlike the farm-to-table life as we know it here, where precious farm foods are cooked with recipes, often with some elaboration, real farm food means eating the same thing day after day when it’s plentiful, putting it up for when it's not, and cooking it very, very simply because the farm demands so much more time in the field than in the kitchen. This beautiful, touching, and ultimately common sense book is about a life that's balanced between the idea that a life chooses you and that you in turn choose it and then live it wholeheartedly and largely. Thank you, Nancy, for sharing your rich, intentional and truly inspiring life." --Deborah Madison
"Nancy Hachisu’s amazing depth of knowledge of Japanese food and culture shines through in every part of this book. You will feel as if you live next door to her...savoring and learning her down-to-earth approach to cooking and to loving food." -- Hiroko Shimbo
"Taking a peek into Nancy Hachisu's stunning Japanese Farm Food is like entering a magical world. It's a Japan that used to be, not the modern Japan defined by the busyness of Tokyo, but a more timeless place, a place whose rhythms are set by seasons and traditions and the work of the farm. Japanese Farm Food is so much more than a cookbook. This book has soul. Every vegetable, every tool has a story. Who grew this eggplant? Who made this soy sauce? Nancy doesn't have to ask, "Where does my food come from?" She knows. Here's a woman who grows and harvests her own rice, grain by grain. Not that she asks or expects us to do the same at all. What she does offer is a glimpse into her life in rural Japan, with its shoji screens and filtered light, and recipes from her farm kitchen that you can't wait to try." -- Elise Bauer, SimplyRecipes.com
"Japanese Farm Food is a lovely book about the culture, landscape, and food of Japan, a true insider's view of the Japanese kitchen, from farm to table, by a passionate and talented writer." -- Michael Ruhlman
Native Californian Nancy Singleton Hachisu has lived with her Japanese farmer husband and three sons in their 80-year old traditional farmhouse for the last 27 years in rural Japan, where she served as the leader of a local Slow Food convivium for more than a decade. She moved from California to Japan in 1988, with the intention to stay for a year, learn Japanese, and return to the United States. Instead, she fell in love with a farmer, the culture, and the food, and has made the country her home. Nancy has taught cooking classes for nearly 20 years, and also runs a children's English immersion program that prepares home-cooked meals with local ingredients. TBS and Fuji TV are currently documenting Hachisu's preserving and farm food life in rural Saitama as wll as her visits to artisanal producers in more remote areas of Japan. Her second book, Preserving the Japanese Way, is nominated for the 2016 James Beard Award in the International Cookbook category.
Author: Nancy Singleton Hachisu
Material: Hardback, non-jacketed
Size: 8.2 x 9.9" | 400 pages
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My Paris Kitchen provides us our annual holiday French mashed potatoes recipe, so decadently butter and creamy one can close their eyes and be back in Paris.
A collection of stories and 100 sweet and savory French-inspired recipes from Chez Panisse pastry chef turned popular food blogger David Lebovitz, reflecting the way modern Parisians eat today and featuring lush photography taken around Paris and in David's Parisian kitchen.
French cooking has come a long way since the days of Escoffier. The culinary culture of France has changed and the current generation of French cooks, most notably in Paris, are incorporating ingredients and techniques from around the world. In My Paris Kitchen, David Lebovitz remasters the French classics, introduces lesser known French fare, and presents 100 recipes using ingredients foraged in the ethnic neighborhoods of Paris. Stories told in David's trademark style describe the quirks, trials, and joys of cooking, shopping, and eating in France, while food and location photographs reveal modern life in Paris.
“David Lebovitz is a rare specimen: both a terrific storyteller and a brilliant, uncompromising recipe writer. His lighthearted, almost satirical style is combined with far-reaching knowledge of food and its context. I’d follow him blindfolded on this journey to the City of Light.”
-Yotam Ottolenghi, coauthor of Jerusalem
“David Lebovitz is a chef who can write better than most food writers, a writer who can hold his own in any restaurant kitchen in the world, and, most of all, a guy who simply rejoices in food and cooking. This may be his most personal cookbook, describing all facets of his cooking life in Paris, with great stories, information, and recipes. I need two copies of this book: one for the kitchen and another by my reading chair.”
-Michael Ruhlman, author of Ruhlman’s Twenty
“Opening this beautiful book is like opening the door to David’s Paris. Of course, you get great recipes, but you also get to wander the world’s most delicious city with a friend who knows it well and is excited to share it with you. A treat for those of us who love French home cooking, Paris, and David’s take on it all.”
-Dorie Greenspan, author of Around My French Table
“David Lebovitz is the ultimate American in Paris and this book is the ultimate insight into his beautiful and delicious world. I am beyond jealous!”
-Suzanne Goin, author of The A.O.C. Cookbook
In My Paris Kitchen, Lebovitz weaves together inviting and insightful tales about his adopted city with a collection of smart, fun recipes. Some of these are total French classics—think oeufs mayo and green lentil salad—while others give a nod to the ethnic diversity in the city. In a nod to his pastry background, Lebovitz includes a substantial dessert section, but it’s clear from the breadth of the book that his Paris kitchen is filled with so much more than sweets. Here is a cookbook to take to a comfy chair and read cover to cover.
David Lebovitz is a sought-after cooking instructor with an award-winning food blog (davidlebovitz.com). Trained as a pastry chef in France and Belgium, David worked at Chez Panisse in Berkeley, California for twelve years. He now lives in Paris, France, where he leads culinary tours of the city.
Author: David Lebovitz
Size: 8 x 10" | 352 pagesView full product details
We can be listening to everything fellow Angeleno, Jessica Koslow and Sqirl 'preached' once we tasted her Seascape Strawberry and Rose Geranium Jam. It was nearly a religious event for us one Sea Ranch morning with old friends, artisan bread, local butter and that...jam!
The debut cookbook from Jessica Koslow, award-winning chef of LA’s popular restaurant Sqirl, featuring more than 100 fresh, market-driven, healthy, and flavorful recipes.
Jessica Koslow and her restaurant, Sqirl, are at the forefront of the California cooking renaissance, which is all about food that surprises us and engages all of our senses—it looks good, tastes vibrant, and feels fortifying yet refreshing. In Everything I Want to Eat, Koslow shares 100 of her favorite recipes for health-conscious but delicious dishes, all of which always use real foods—no fake meat or fake sugar here—that also happen to be suitable for vegetarians, vegans, or whomever you’re sharing your meal with.
The book is organized into seven chapters, each featuring a collection of recipes centered on a key ingredient or theme. Expect to find recipes for dishes Sqirl has become known for, as well as brand-new seasonal flavor combinations, including:
Koslow lives in LA, where everyone is known to be obsessively health-conscious and where dietary restrictions are the norm. People come into Sqirl and order dishes with all sorts of substitutions and modifications—hold the feta, please, add extra kale. They are looking to make their own healthy adventures. Others may tack breakfast sausage, cured bacon, or Olli’s prosciutto on to their order. So Koslow has had to constantly think about ways to modify dishes for certain diets, which in a way has made her a better, more adaptable cook.
Throughout this book, Koslow provides notes and thought bubbles that show how just about any dish can be modified for specific tastes and dietary needs, whether it needs to be gluten-free or vegan.
Everything I Want to Eat captures the excitement of the food at Sqirl—think of a classic BLT sandwich turned playful with the substitution of chicken skin “bacon”—while also offering accessible recipes, like tangerine and rosewater semolina cake, that can be easily made in the home kitchen. Moreover, it’s an entirely new kind of cookbook and approach to how we are all starting to think about food, allowing readers to play with the recipes, combining and shaping them to be nothing short of everything you want to eat.
Praise for Jessica Koslow and Sqirl:
“Koslow’s dishes managed to galvanize the very narrow crossover of food writers and L.A. salad obsessives. Turns out that in her hands, breakfast and lunch are what people want to eat all day long.” —Bon Appétit
“I would say that Koslow and I are culinary soul mates, but given the popularity of the place, it’s clear that I’m not the only one. This is food whose time has come.” —Mark Bittman
Jessica Koslow is the chef and owner of Sqirl. Since it opened, the restaurant has been featured in Bon Appétit, received a glowing four-star review from LA Weekly, garnered praise in the Los Angeles Times, and has been covered by Bloomberg Business. Jessica’s creative cooking was featured in a New York Times article written by Melissa Clark, and she has also been covered by Mark Bittman. Her recipes have been published in Food & Wine magazine, and she is a contributor to the Wall Street Journal’s “Slow Food Fast” column. Sqirl has been listed among Los Angeles Magazine’s “75 Best Restaurants in LA” and Jonathon Gold’s “101 Best Restaurants.” Jessica spoke at CreativeMornings and appeared in the Culinary Beats series for Citibank as well as in an episode of Unique Sweets on the Cooking Channel. She was selected as one of 10 chefs in the country to appear and cook at the 2014 Eater Awards, and subsequently won the 2014 Eater Award for Best Chef in Los Angeles. Jessica was one of 100 chefs in the United States to be nominated for Food & Wine’s People’s Best New Chef for 2014 and has recently been named a Rising Star by the magazine’s Star Chefs.
Size: 8 ½ x 10 ½" | 280 pagesView full product details
On the Sonoma Coast and Mendonoma Coasts we are surrounded by Nature's beauty, so we naturally fell in love with Lifetime.
In one lifetime, a caribou will shed 10 sets of antlers, a woodpecker will drill 30 roosting holes, a giraffe will wear 200 spots, a seahorse will birth 1,000 babies.
Count each one and many more while learning about the wondrous things
that can happen in just one lifetime. This extraordinary book collects animal information not available anywhere else—and shows all 30 roosting holes, all 200 spots, and, yes!, all 1,000 baby seahorses in eye-catching illustrations.
A book about picturing numbers and considering the endlessly fascinating lives all around us, Lifetime is sure to delight young nature lovers.
Lola M. Schaefer is the award-winning author of many books for children of all ages, including Just One Bite. She lives with her husband in the mountains of northern Georgia.
Christopher Silas Neal is the illustrator of critically acclaimed books including Over and Under the Snow. He currently lives and works in Brooklyn and teaches at Pratt Institute.
Guided Reading Level: E Ages 5 to 8
Author: Lola M. Schaefer
Illustrator: Christopher Silas Neal
Size: 12 x 9 ½" | 40 pagesView full product details
The definitive monograph on William Turnbull, Jr., of MLTW architects.
Architectual Monograph number three documents twenty of William Turnbull's most well known and beautiful buildings and houses, ranging in scope from the Sea Ranch Condominium 1(1965), designed by Turnbull in collaboration with Charles Moore, Donlyn Lyndon, and Richard Whitaker (MLTW), to his own house in Napa Valley, CA (1991).Authors: Donlyn Lyndon and Jim Alinder
Essays by Donlyn Lyndon, Mitchell Schwarzer, Mary Griffin and William Stout.
Edited by William Stout, Dung Ngo with Lauri Puchall
Size: 250 pagesView full product details
A collection of 120 recipes exploring the flavors of Jerusalem from the New York Times bestselling author of Plenty, one of the most lauded cookbooks of 2011.
In Jerusalem, Yotam Ottolenghi and Sami Tamimi explore the vibrant cuisine of their home city—with its diverse Muslim, Jewish, and Christian communities. Both men were born in Jerusalem in the same year—Tamimi on the Arab east side and Ottolenghi in the Jewish west. This stunning cookbook offers 120 recipes from their unique cross-cultural perspective, from inventive vegetable dishes to sweet, rich desserts. With five bustling restaurants in London and two stellar cookbooks, Ottolenghi is one of the most respected chefs in the world; in Jerusalem, he and Tamimi have collaborated to produce their most personal cookbook yet.
Winner, IACP Awards 2013- Cookbook of the Year
Winner, IACP Awards 2013- International
“The best cookbooks are the ones with a strong sense of place—and this is one of them. Yotam and Sami thoughtfully explore the way a tapestry of cuisines comes together into the vibrant, bold, and unique foodscape of Jerusalem. It’s a volume that makes you want to cook. It makes you want to eat. And it makes you want to travel.”
—Heidi Swanson, author of Super Natural Every Day
“Oh, my goodness, book my flight right now! The passion, the history, the photography, and oh, the food. -I didn’t think it was possible, but Ottolenghi has outdone himself with Jerusalem.”
—Suzanne Goin, author of Sunday Suppers at Lucques
“Jerusalem is a city of mosaics. Everybody takes and leaves their own impression. Yotam Ottolenghi and Sami Tamimi have beautifully and lovingly captured their corner of the city and its foods; Jerusalem is infused with Middle Eastern flavor and Plenty’s gorgeous, rustic sensibilities.”
—Joan Nathan, author of The Foods of Israel Today
“People say that food, like soccer, erases differences—that sharing salt creates a bond. In Jerusalem, Sami and Yotam, brought up on opposite sides of the same city, imagine a cuisine fed by a single wellspring. This book is not just a beautiful story of the Palestinian and Israeli dishes with which the authors each grew up, but a covenant of salt in which spiced chickpeas, fried rissoles, mint tea, and pomegranates represent a culinary fantasy where land and culture meld instead of diverging, and communities in conflict share a palate, traditions, and a love for the foods of a rich, storied, unified city.”
—Tamar Adler, author of An Everlasting Meal
“Jerusalem is a beautiful and necessary book. I’m going to need three copies: one for the bookshelf, one to display on the coffee table, and one to be left open on the kitchen counter. (Not to mention the few dozen copies to give as gifts.)”
—Jonathan Safran Foer, author of Eating Animals
“Once more we are fortunate to receive from Yotam Ottolenghi a book that is filled with passion, color, and truly vibrant and fresh ideas. I am smitten and grateful!”
—Deborah Madison, author of Vegetarian Cooking for Everyone
“The book weaves in the wonderful mixture of countless cultures and historical events that have influenced the city’s cuisine for centuries…I love all the snippets of childhood memories and mini history lessons sprinkled over the pages of Jerusalem, amongst 120 approachable recipes – both vegetarian and non-vegetarian, but all oh so enticing.”
—Marissa Lippert, nourish-nyc.com
“The book is gorgeous, perfect to work your way through one recipe at a time.”
“These vibrant recipes are spice-heavy, vegetable-forward, and consistently delicious.”
—Bon Appetit, September 2012
“It’s a cookbook that’s not only timely but also deeply personal. And seen through the eyes of two expats (both men live and work in England)–one Jewish, the other Palestinian–you’re exposed not only to the simplicity of flavors but also to the complexities of food as politics. That food can be this charged might be surprising for some, but that it’s so delicious is undeniable.”
“Written as homage to the city that defines the authors, this cookbook offers snapshots of the multicultural, multiflavored city that is Jerusalem. Realizing the difficulties of trying to capture the diversity of a city that has been described as “the center of the universe” Ottolenghi and Tamimi only promise “a glimpse into [the] hidden treasure” of a city constructed upon centuries of fusion, or the lack thereof, of hundreds of cultures being mashed together in such a small space. Not wanting to offend the inhabitants of an already disputed territory, the authors try to cut a cross-section of recipes and ingredients native to the inhabitants of Jerusalem. From Tunisia (shakshuka) to Turkey (Swiss chard fritters) and Iran (broad bean kuku) to Lebanon (the delicious hummus kawarma), this cookbook promises to excite the taste buds of anyone interested in Middle Eastern cuisine. Not happy with just presenting the flavors and textures of the city, the authors try to encapsulate the history and spirit of the city, too. With multiple introductions at its front, explanations of different spices and ingredients, and anecdotal stories peppered throughout, this book offers not only taste but education as well.”
—Publisher’s Weekly, 7/16/12
Author: Yotam Ottolenghi and Sami Tamimi
Size: 320 pagesView full product details
Placewares Out-of-Print Collection
Title: Lawrence Halprin: Notebooks 1959-1971
Author: Lawrence Halprin
Publisher: The MIT Press - Cambridge, MA & London, England, 1972
"People 'think' in different ways, and I find that I think most effectively graphically and also that my thinking is influenced a great deal by my ability to get it down where I can 'look at it' and think about it further—the process of thinking with me generates more thinking—the notebooks, in other words, have been not only a way of 'recording' ideas but also of 'generating' ideas...they are ways of running out what I call series of alternative SCORES." - Lawrence Halprin
These selections from Halprin's personal and professional notebooks take us as far as it may be possible to go within the imagination of another person, especially one whose highly energized originality is moving in several directions simultaneously. Halprin's creativity, as his notebooks attest, springs from his synthesizing instincts: the joining of elements of landscape and cityscape, melding of individual architectural entities with community living patterns. The whole is enlivened by Halprin's awareness in such matters as group and ecological dynamics, participatory art, the choreography and scoring of human movement.
The notebooks reveal an embracing of progressively more inclusive environments over the years: "In the early notebooks there is emphasis on gardens and on landscape...the latter notebooks reflect my increasing interest and commitment to the total environment as an integrating matrix for 'community.'" The reader will find here both an abiding interest in the natural environment and an evolving interest in the man-made environment. There are numerous drawings of mountains, rock formations, and waterfalls in California and elsewhere and an increasing concern with cities and how they can best serve man and nature. Halprin records his reactions to a worldwide array of cities—Paris, Venice, Los Angeles, Jerusalem—and displays drawings of their grand aspects and sketches of their intimate features.
Other entries reflect the inception and growth process of ideas later to be fully realized in book form (Cities; Freeways; New York New York; The RSVP Cycles) or in built form (the Portland fountains). Still others relate to Halprin's recent involvement with community workshops, group sessions and participatory planning. In short, the full range of Halprin's imagination and professional activities is displayed here: "These notebooks have been—for me—a process...a way of exploring ideas and of 'scoring' the future...they are filled with the trying-out-of-things...of alternative score S which have then been either discarded or recycled into actuality or put aside for other times...they are full of letters either sent or not sent, articles published or never submitted for publication, speeches made or only imagined...an assemblage."
The material in this book represents about one-twelfth of the original notebooks and was selected by an associate, Jim Burns, on the grounds that someone close to Halprin's work but at one removed from his total personal involvement could best present a cross section equally accenting past interests and current concerns. The notebook is entirely written in Halprin's very legible hand.
Hardcover. 384 pages. 8" x 1" x 10". Illustrated.
Condition: Very Good (VG). very minor discoloring on page leaf edges.View full product details
$ 8.98 $ 17.95
A Junior Library Guild Selection
In a wordless graphic novel–style picture book, French artist Merveille (Jukebox) brings to a new audience the mid–20th century French cinema icon Monsieur Hulot, created and portrayed by actor Jacques Tati.
More than 20 stories appear, told in groups of panels on a single page, followed by a page turn that supplies the punch line. Flat artwork and a quiet palette suit the austere post-WWII setting as Hulot ambles through Paris in a Walter Mitty–like alternate reality, his trusty umbrella at the ready. He buys a snow globe one beautiful spring day, turns it over, and starts a real snowstorm. He tries in vain to hook a prize fish at a carnival, then hooks one on his umbrella without realizing it after he turns away. Many episodes depend on references that may require parental explanations, like French military parades that require onlookers to salute patriotically, footprints from the first moonwalk, or Don Quixote tilting at windmills.
Older readers though, will find this a rewarding cross-cultural comic experience—and Tati fans will sigh with delight at the stories’ many whimsical ironies.View full product details
The hotly anticipated follow-up to London chef Yotam Ottolenghi’s bestselling and award-winning cookbook Plenty, featuring more than 150 vegetarian dishes organized by cooking method.
Yotam Ottolenghi is one of the world’s most beloved culinary talents. In this follow-up to his bestselling Plenty, he continues to explore the diverse realm of vegetarian food with a wholly original approach. Organized by cooking method, more than 150 dazzling recipes emphasize spices, seasonality, and bold flavors. From inspired salads to hearty main dishes and luscious desserts, Plenty More is a must-have for vegetarians and omnivores alike. This visually stunning collection will change the way you cook and eat vegetables
Vegetables have moved from the side dish to the main plate, grains celebrated with colour and flair. It's a revolution that is bold, inspiring and ever-expanding.
Yotam Ottolenghi's Plenty changed the way people cook and eat. Its focus on vegetable dishes, with the emphasis on flavour, original spicing and freshness of ingredients, caused a revolution not just in this country, but the world over.
Plenty More picks up where Plenty left off, with 150 more dazzling vegetable-based dishes, this time organised by cooking method. Grilled, baked, simmered, cracked, braised or raw, the range of recipe ideas is stunning. With recipes including Alphonso mango and curried chickpea salad, Membrillo and stilton quiche, Buttermilk-crusted okra, Lentils, radicchio and walnuts with manuka honey, Seaweed, ginger and carrot salad, and even desserts such as Baked rhubarb with sweet labneh and Quince poached in pomegranate juice, this is the cookbook that everyone has been waiting for.
“No chef captures the flavors of the moment better than Yotam Ottolenghi.”
“Ottolenghi is a genius with vegetables—it’s possible that no other chef has devised so many clever ways to cook them.”
—Food & Wine
“Yotam Ottolenghi is the most creative but also practical cook of this new culinary era—a 21st-century Escoffier. If I had a four-star rating for cookbooks, I would give Plenty More five stars.”
—Wall Street Journal
“Chef Yotam Ottolenghi outdoes himself with the follow-up to his famed book Plenty. Expect even bigger, bolder meatless recipes.”
“Yotam Ottolenghi adds luscious notes to the vegetarian flavor spectrum in Plenty More.”
“Chef Yotam Ottolenghi’s Plenty More is a delicious ode to grains, legumes, and fresh vegetables.”
“A new wave of Ottolenghi fever (and fervor) is about to hit and, thank goodness, there’s no cure. I suggest you simply give in to it, replenish your spice pantry, gather your vegetables, grains and legumes, and celebrate big-time.”
Plenty More is even better than the original, fresh with the flavors and ingredients of Ottolenghi’s most recent travels and readings. There are still many traces of his Middle Eastern influence, but now he’s incorporated touches of Southeast Asia, India, New York, and Britain. Who pairs chanterelle mushrooms, black glutinous rice, tarragon, and goat cheese, and does so with aplomb? Only Ottolenghi. Even if you’ve already amassed a library of his books, you’ll learn something new from Plenty More.
YOTAM OTTOLENGHI owns an eponymous group of four restaurants, plus the high-end restaurant, NOPI, in London. His previous cookbooks–Plenty, Jerusalem, and Ottolenghi–have all been on the New York Times bestseller list. Yotam writes for The Guardian and appears on BBC. He lives in London. The author lives in London, UK.
Author: Yotam Ottolenghi
Size: 7 ⅔ x 10 ⅔" | 252 pagesView full product details
The ALEXANDER GIRARD COLOR board book celebrates the vivid, playful, and sophisticated world of 20th century design icon Alexander Girard. Especially known for his textile designs for Herman Miller, Girard’s wide-ranging repertoire also spanned many disciplines, including interior design, graphic design, and furniture design.
This chunky board book is the latest in Ammo's series that features both design greats and up-and-coming new talent. ALEXANDER GIRARD COLOR features the vintage 1972 illustration “Girls” on the cover, as well as 26 classic Girard designs.
Pre-schoolers learning to identify colors will enjoy this charming little book and its whimsical illustrations. Design-savvy adults will also love the vintage illustrations and sophisticated packaging design.
Author: Gloria Fowler
Size: 6 x 6 inches | 58 pagesView full product details
Renowned designers Charles and Ray Eames are amongst the greatest designers of the 20th century. They are, of course, most well known for their groundbreaking and iconic furniture designs, but they also created important, creative, experimental, and beautiful work in the areas of architecture, exhibit design, textile design, product design, graphic design, toy design, film, and photography. Their distinctly postwar American enthusiasm and openness to the world around them gave them free license to explore work in many disciplines. This book celebrates the seamlessness and fluidity in which they operated as both a husband-and-wife team and as designers unrestricted by traditional professional boundaries. They brought a sense of innocence and playfulness to the design process, as well as a tremendous love and discipline in all they created in many different fields and mediums. Augmenting the abundant visual images are quotes and essays by the Eames family, including: Charles and Ray Eames, Lucia Eames, Carla Hartman, Byron Atwood, Lucia Dewey Atwood, Eames Demetrios, and Llisa Demetrios.
Unlike any other book published on the Eameses before, this unique and sumptuous monograph is a visual celebration of their work and their life and is destined to become a collector's item. The packaging design of the slipcase is a pattern inspired by the triangles and colors of one of their most inventive, if lesser known designs for children called simply "the toy." It also pays homage to the patterns they used on their well-loved House of Cards. The Eameses brought a sense of humor and joy to everything they created, and the design and layout of this book aims to convey that spirit in a visual feast for the eyes. Select details of their life and work from their refined designs to their innovative experiments, and even including images depicting the everyday poetic moments of their life, are shared here in this exhibit within a book. Inspired by Charles's immersive and original slideshows, in which he expertly selected and grouped images together that communicated information in an aesthetic, direct, and accessible way, this book strives to visually celebrate the Eameses life and work by taking the viewer through a delightful journey focusing on their "beautiful details."
“In true Eamesian form, the patterned slipcovered book is an aesthetically pleasing object in and of itself”—Dwell Magazine
Essays and quotes by the Eames family: Charles+Ray Eames, Lucia Eames, Carla Hartman, Byron Atwood, Lucia Dewey Atwood, Eames Demetrios, Lisa Demetrios
Edited by Gloria Fowler and Steve Crist
Material: Hardcover with Slipcase
Size: 16.25 x 11.5 inches | 408 pages
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A reprint of a rare, much-sought-after 1960s-era children’s book beloved by the graphic design world and children’s book collectors, Puff’s midcentury modern aesthetic will appeal to adults and children alike. A design darling, Puff by William Wondriska illustrates an imaginary world in which sometimes the small but brave gestures are important. Puff is a tale about an old-fashioned small steam engine who lives a very unexciting life in a train yard. Puff daydreams that he could swim or imagines traveling to such distant lands as Egypt, India, France, and even to outer space. Puff’s chance to prove his mettle finally arrives when a newer modern engine pulling circus cars breaks down during a snowstorm. Puff bravely hooks to the cars and manages to bring the circus into warm sunshine. Playfully mixing type with bold graphics, Puff is a beautifully illustrated and charming underdog story that will appeal to design fans and people of all ages.
"With playful artist strokes and the clever use of fonts, this story of a tiny steam engine who dreams of one day traveling and doing something important is like a modern Little Engine That Could. The simplicity of the plot, language, and tricolored illustrations is appealing in that it focuses on the character of the train, named Puff, making him a personified protagonist to root for. Ages two and up." -Foreword Magazine
William Wondriska is a renowned graphic designer and children’s book author and illustrator who was active in the mid-twentieth century. In addition to his work in promotional design and advertising, Wondriska wrote eleven books for children, including A Long Piece of String (1963), The Sound of Things (1958), and All by Myself (1963).
Author: William Wondriska
Material: HardcoverView full product details
Title: The Good Dog
Author(s): Written by Todd Kessler, Illustrated by Jennifer Gray Olson
Publisher: Coral Stone Press, 2015.
From the Publisher:
Everyone likes a good story. You have to think for yourself. Taking risks is scary but can have a big payoff. These common sense statements are at the heart of a new children’s book, The Good Dog. They are also central to its author, Todd Kessler, a creator of the game-changing children’s television show Blue’s Clues. Kessler said he hopes that Good Dog will have the same kind of transformative effect on children’s books, literacy and our concept of their understanding and learning abilities that Blue’s Clues did for children’s television. - The Miami Herald - Jordan Levin
“As parents, it’s our responsibility to lay down rules for our children, but there’s no rule that fits every situation. We must discover a deeper responsibility—to nurture our children’s own instincts for truth and fairness. The Good Dog is an outstanding story that instills children with a sense of their own inner capacity for smart decision making.” —Barry Michels, MSW, coauthor, The Tools
Discovering that sometimes you have to be a little bad to be very good, Tako the puppy makes a brave choice in this adventure tale and proves that heroes come in all shapes and sizes. When 8-year-old Ricky Lee finds a puppy on the side of the road, he takes him home and names him Tako. Ricky’s mom and dad agree to let Tako stay under one condition: he must be a good dog who always follows the rules—or it’s off to the pound he goes. Tako wants more than anything to be a good dog and stay with Ricky, but when the Lees open Happy Family Bakery and a competing store owner sets out to sabotage the shop, Tako has to break the rules to protect Ricky and his family.
Hardcover. 96 pages. Age Range: 5-7 Years. 8.8" x 9.4".View full product details
Henri’s Walk to Paris is the story of a young boy who lives in Reboul, France, who dreams of going to Paris. One day, after reading a book about Paris, he decides to pack a lunch and head for the city.
Like many of us, Henri wants to see Paris.
In Paris, there are thousands of buses. In Reboul, where Henri lives, there is only one bus. In Paris there are many parks and rows and rows of trees. The park in Reboul has only five trees. In Paris there are many zoos full of animals for the people to see. So one fine day Henri packs up some lunch and starts off to see all the things he had read about.
Along the way, Henri gets tired and falls asleep under a tree. And this is when the story gets really charming. What Henri sees, we see, in a flowing panorama of pictures conceived by the eminent graphic designer Saul Bass.
Saul Bass (1920–1996) was a celebrated American graphic designer and filmmaker, but he is best known for his design on animated motion-picture title sequences. During his forty-year career he worked for some of Hollywood’s greatest filmmakers, including most notably Alfred Hitchcock, Otto Preminger, Stanley Kubrick, and Martin Scorsese. Among his most famous title sequences are those for Preminger’s The Man with the Golden Arm, and Hitchcock’s North by Northwest and Psycho.
Leonore Klein wrote the children’s books What Would You Do If . . . (1956), Mud, Mud, Mud (1962), Brave Daniel (1966), and Only One Ant (1971), among many others. Besides writing books for children, Klein was a librarian in New York.
"No question, this is the kind of children’s book that arty parents like to display in their Dwell-decorated nurseries. But it’s also the kind of book that will stir a wandering spirit in imaginative children. Klein’s delightful text, like Bass’s bold graphics, is spot on." ~The New York Times
"During his journey, he stops for a rest, and inadvertently gets turned around, resulting in a clever ending that will leave kids chuckling and thinking about the true value of home. Filled with dazzling sun-bright colors, broad lines, and geometric shapes, the graphic artwork is crisp and imaginative. Characters and objects are depicted through eye-pleasing outlines and silhouettes, and the text is inventively integrated into the illustrations. Beginning with the cover, showing Henri's stepping shoes, the story's sense of motion is creatively conveyed through the visuals. In addition to its child appeal, this book may also be of interest to collections that focus on the history of children's literature and illustration." ~School Library Journal
Author: Leonore Klein
Illustrator: Saul Bass
Size: 8 ¼ x 11"
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