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Phaidon New Titles Winter/Spring 2018 Phaidon New Titles Winter/Spring 2018 phaidon.com Phaidon New Titles Winter/Spring 2018 Food & Cooking Photography Where Chefs Eat, Third Version 6 Memoria: James Nachtwey 74 Japan: The Cookbook 10 Looking East: Portraits by Steve McCurry 76 Cuba: The Cookbook 12 Room for Dessert 14 Aska 16 Travel Yardbird 18 The Indian Vegetarian Cookbook 20 Wallpaper* City Guides 78 Fashion Children’s Books ADR: Anna Dello Russo 22 Brick 80 Viktor & Rolf: Cover Cover 24 Find Colors 82 These Colors Are Bananas 84 Circle Rolls 86 Art Rhyme Flies 88 Now Make This 90 Flying Too Close to the Sun 26 Up, Down & Other Opposites with Ellsworth Kelly 92 The Museum of Lost Art 28 Boats Are Busy 94 Reading Art: Art for Book Lovers 30 500 Self-Portraits, New Edition 32 Ellsworth Kelly 34 Recently Published Vitamin D2: New Perspectives in Drawing 36 Trevor Paglen 38 Fall 2017 102 Frank Stella 40 Mark Bradford 42 Jessica Stockholder, Revised & Expanded Edition 44 How to Order Songs for Sabotage 46 Thomas Bayrle: Playtime 48 How to Order 108 General Interest Every Day a Word Surprises Me 50 You Had Better Make Some Noise 52 Gardening Green Escapes 54 Architecture Living on Water 56 California Captured 58 Snarkitecture 60 Grafton Architects 62 Exhibit A 64 Design Chair: 500 Designs that Matter 66 Designed in the USSR: 1950-1989 68 Naoto Fukasawa: Embodiment 70 Industrial Facility 72 phaidon.com Celebrating the Best of 2017 1 America: 2 Bread is Gold 3 Destination Architecture The Cookbook 270 × 180 mm 255 × 190 mm 184 × 124 mm 7 ⅛ × 10 ⅝ inches 7 ½ × 10 inches 4 ⅞ × 7 ¼ inches 768 pp 424 pp 560 pp 125 col illus. 200 col illus. 1,000 col illus. Hardback Hardback Flexibound 978 0 7148 7396 1 978 0 7148 7536 1 978 0 7148 7535 4 £ 29.95 UK £ 29.95 UK £ 19.95 UK $ 49.95 US $ 39.95 US $ 29.95 US € 39.95 EUR € 39.95 EUR € 24.95 EUR $ 59.95 CAN $ 54.95 CAN $ 39.95 CAN $ 59.95 AUS $ 55.00 AUS $ 39.95 AUS 4 Universe: Exploring the 5 Annie Leibovitz: 6 The Art Museum Astronomical World Portraits 2005–2016 Revised Edition 290 × 250 mm 359 × 267 mm 305 × 238 mm 9 ⅞ × 11 ⅜ inches 10 ½ × 14 ⅛ inches 9 ⅜ × 12 inches 352 pp 316 pp 584 pp 300 col illus. 150 col illus. 1,640 col illus. Hardback Hardback Hardback 978 0 7148 7461 6 978 0 7148 7513 2 978 0 7148 7502 6 £ 39.95 UK £ 69.95 UK £ 39.95 UK $ 59.95 US $ 89.95 US $ 59.95 US € 49.95 EUR € 79.95 EUR € 49.95 EUR $ 79.95 CAN $ 110.00 CAN $ 79.95 CAN $ 79.95 AUS $ 120.00 AUS $ 79.95 AUS 7 Betak: Fashion Show 8 Made in North Korea: Graphics 9 Vitamin C: Clay and Ceramic Revolution From Everyday Life in the DPRK in Contemporary Art 320 × 250 mm 270 × 205 mm 290 × 250 mm 9 ⅞ × 12 ⅝ inches 8 ⅛ × 10 ⅝ inches 9 ⅞ × 11 ⅜ inches 292 pp 240 pp 304 pp 450 col and b&w illus. 500 col illus. 520 col illus. Hardback Hardback Hardback 978 0 7148 7353 4 978 0 7148 7350 3 978 0 7148 7460 9 £ 69.95 UK £ 24.95 UK £ 39.95 UK $ 100.00 US $ 39.95 US $ 69.95 US € 89.95 EUR € 34.95 EUR € 49.95 EUR $ 140.00 CAN $ 54.95 CAN $ 95.00 CAN $ 135.00 AUS $ 49.95 AUS $ 79.95 AUS Celebrating the Best of 2017 phaidon.com 1 2 3 4 5 6 7 8 9 5 THE ULTIMATE GLOBAL RESTAURANT GUIDE THAT HAS SOLD MORE THAN 200,000 COPIES 1st edition Sold Out 2nd edition Sold Out 110,000 COPIES SOLD 125,000 COPIES SOLD Published 2013 Published 2015 No. of pages 704 No. of pages 976 ‘International, invaluable.’ ‘From humble caffs to Michelin-starred gaffs, a new foodie — Evening Standard guide lifts the lid on the favourite haunts of those who know best.’ ‘The choices are not obvious ... back streets as well as — The Times high streets are covered. Usefully, it indicates a price, dress code and who goes there.’ ‘Toss out your Zagat guide. This enormous tome gets the — The Times inside line on more than 3,200 restaurants worldwide.’ — Entertainment Weekly ‘We’ve been trying to get hold of food writer Joe Warwick’s little black book of chefs’ favourite food spots for years – ‘We’ve long loved this ingenious edible atlas ... It’s kept us no need to now, as he’s done the legwork for us in this very cool guide.’ well fed, wherever we are.’ — Fabric — Jamie (Oliver) Magazine ‘Got vacation plans? Look up your destination in ‘Who better to turn to for restaurant recommendations Where Chefs Eat to get the scoop on where pros dine than the world’s greatest chefs? Some 400 weighed in for in 70 countries.’ — New York Daily News this refreshing antidote to the tyranny of Yelp.’ — Wall Street Journal ‘If you need advice on where to eat, you might as well consult some world-famous chefs.’ — Food Network Magazine ‘A huge benefit for hungry tourists and locals alike.’ — Huffington Post ‘There’s perhaps no better restaurant recommendation than one that comes from the mouth of a chef.’ ‘In an age where dining guides depend on either user reviews — Travel + Leisure (Yelp) or anonymous ones (Michelin), this new book from Phaidon goes right to the source.’ ‘Encyclopedic ... Its usefulness derives from its culinary — San Francisco Chronicle eclecticism ... The guide is to be commended for extending the range of options for adventurous diners.’ — Economist ‘A valuable resource ... With over 3,000 restaurants in more than 70 countries featured in this book, there’s sure to be something that fits your tastes.’ — themanual.com EVEN BIGGER AND EVEN BETTER 66 7, 0 4 3 COUNTRIES RECOMMENDATIONS 4,528 653 RESTAURANTS EXPERT CHEFS 208 MORE PAGES Where Chefs Eat Third Version Joe Warwick, Joshua David Stein, Evelyn Chen, and Natascha Mirosch The all-new, completely revised third appearance of the global restaurant guidebook that has sold more than 200,000 copies Forget the restaurant guides with entries Key Selling Points 203 × 107 mm chosen by a panel of ‘experts’. This 1,184-page - 5 ⅜ × 8 inches guide is by the real specialists, featuring over Recommendations by hundreds of the world’s best 1,184 pp 3,000 recommendations for more than 4,500 chefs, from René Redzepi to Daniel Humm 60 b&w illus. restaurants in more than 70 countries from Hardback more than 650 of the world’s best chefs, Led by respected critic Joe Warwick, the editorial 978 0 7148 7565 1 including: Jason Atherton, Shannon Bennett, board now includes experts from the USA, Australia, Helena Rizzo, Stephen Harris, Yotam Ottolenghi, and Asia, guaranteeing ultimate global coverage Yoshihiro Narisawa, and hundreds more. And, with a new international slate of editors, this Reveals thousands of little-known, eclectic, and £ 19.95 UK third version is more comprehensive than ever. surprising restaurants to which chefs head for a great $ 35.00 US - meal, including local favorites, late-night hangouts, € 27.95 EUR Joe Warwick is a London-based food writer and destination restaurants, and breakfast spots $ 45.00 CAN $ 39.95 AUS critic who started the World’s 50 Best Restaurant Awards. Joshua David Stein contributes to Includes city maps, key information, reviews, and Published New York magazine, New York Times, and recommendations from the chefs themselves March 2018 The Sunday Times and is a restaurant critic at the New York Observer. Evelyn Chen is a Singapore- With 35% more restaurant recommendations for this born writer and regional academy chair for World’s edition, it’s ideal for savvy restaurant-goers and 50 Best Restaurants. Natascha Mirosch covers armchair foodies in major cities and towns worldwide Brisbane’s food news for goodfood.com.au and – from Austin to Zurich and everywhere in between brisbanetimes.com.au. Winter/Spring 2018 phaidon.com Praise for earlier editions: ‘Back streets as well as high streets ‘In an age where dining guides are covered. Usefully, it indicates a depend on either user reviews (Yelp) ‘Who better to turn to for restaurant price, dress code, and who goes there.’ or anonymous ones (Michelin), this recommendations than the world’s – The Times new book from Phaidon goes right to greatest chefs?’ – Wall Street Journal the source.’ – San Francisco Chronicle ‘We’ve been trying to get hold of food ‘International, invaluable.’ writer Joe Warwick’s little black book – Evening Standard for years – no need to now, as he’s done the legwork for us in this cool guide.’ – Jamie (Oliver) Magazine Also available: Where to Eat Pizza Where to Drink Coffee Where Bartenders Drink - - - 978 0 7148 7116 5 978 0 7148 7392 3 978 0 7148 7315 2 £ 16.95 UK £ISBN 16.95 978 0 7148UK 7392 3 £ISBN: 16.95 9780714873152 UK $ISBN: 29.95 978-0-7148-7116-5 US $ 29.95 US $ 29.95 US 9 7 8 0 7 1 4 8 7 1 1 6 5 9 7 8 0 7 1 4 8 7 3 1 5 2 Food & Cooking 9 9 7 8 0 7 1 4 8 7 3 9 2 3 Japan: The Cookbook Nancy Singleton Hachisu An accessible and sumptuous collection of recipes from one of the world’s most respected and beloved culinary cultures Japan’s signature foods – sushi, ramen, tempura Key Selling Points 270 × 180 mm – are loved around the world.
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    8 88 8 88 Organizations 8888on.com 8888 Basic Photography in 180 Days Book XVIII Prizes and Organizations Editor: Ramon F. aeroramon.com Contents 1 Day 1 1 1.1 Group f/64 ............................................... 1 1.1.1 Background .......................................... 2 1.1.2 Formation and participants .................................. 2 1.1.3 Name and purpose ...................................... 4 1.1.4 Manifesto ........................................... 4 1.1.5 Aesthetics ........................................... 5 1.1.6 History ............................................ 5 1.1.7 Notes ............................................. 5 1.1.8 Sources ............................................ 6 1.2 Magnum Photos ............................................ 6 1.2.1 Founding of agency ...................................... 6 1.2.2 Elections of new members .................................. 6 1.2.3 Photographic collection .................................... 8 1.2.4 Graduate Photographers Award ................................ 8 1.2.5 Member list .......................................... 8 1.2.6 Books ............................................. 8 1.2.7 See also ............................................ 9 1.2.8 References .......................................... 9 1.2.9 External links ......................................... 12 1.3 International Center of Photography ................................. 12 1.3.1 History ............................................ 12 1.3.2 School at ICP ........................................