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Phaidon Fall 2016 phaidon.com Phaidon Fall 2016 Fashion Food & Cooking Grace: The American Vogue Years 80 The Importants 82 China: The Cookbook 4 Military Style Invades Fashion 84 Central 6 Eataly: Contemporary Italian Cooking 8 Recipes from the Woods 10 Photography The Grain Bowl 12 Regarding Cocktails 14 Factory: Andy Warhol 86 Spain: The Cookbook 16 James Nachtwey 88 France: The Cookbook 18 Steve McCurry: On Reading 90 Quick & Easy Thai Recipes 20 Gods I've Seen: Travels Among Hindus 92 Where Bartenders Drink 22 Magnum Photobook: The Catalogue Raisonné 94 Francesca Woodman 96 Nordic: A Photographic Essay of Landscapes, Art Food and People 98 The Photography Book, Mini Format 100 Going Once 24 The Story of Art, Luxury Edition 26 Vitamin P3: New Perspectives in Painting 28 Children’s Books frieze: A to Z of Contemporary Art 30 Pipilotti Rist: Pixel Forest 32 Pancakes! An Interactive Recipe Book 102 Sterling Ruby 34 Hug This Book! 104 Nigel Cooke 36 Toto's Apple 106 Mona Hatoum 38 Squares & Other Shapes with Josef Albers 108 Management of Art Galleries 40 Tomi Ungerer: A Treasury of 8 Books 110 The Art Book, Midi Format 42 Undercover 112 Willem de Kooning 44 Travel Architecture Wallpaper* City Guides 114 MAD Works 46 Mid-Century Modern Architecture Travel Guide: West Coast USA 48 Recently Published Elemental Living: Contemporary Houses in Nature 50 The Future of Architecture Since 1889: Winter & Spring 2016 116 A Worldwide History 52 Gerrit Rietveld 54 How to Order Design How to Order 120 Designer Maker User: An Introduction to Design 56 The Story of the Design Museum 58 Fear and Love: Reactions to a Complex World 60 Arita/Table of Contents: Studies in Japanese Porcelain 62 Patterns: Inside the Design Library 64 General Interest Plant: Exploring the Botanical World 66 Evolution: A Visual Record 68 Art as Therapy 70 Art is the Highest Form of Hope and Other Quotes by Artists 72 The Illustrated Story of England 74 The Beatles A Hard Day's Night 76 Oh So Pretty: Punk in Print 1976-80 78 phaidon.com China: The Cookbook Kei Lum Chan and Diora Fong Chan The definitive cookbook bible of the world’s most popular and oldest cuisine In the tradition of bestsellers including Mexico Kei Lum Chan is the son of Mr. Mong Yan Chan, 270 × 180 mm ‘Traditional (and modern) Chinese eat. From the delicate knife work to the ‘If the popularity of a cuisine were the and The Nordic Cookbook comes the next title a Chinese journalist and critic, who authored Food 10 ⅝ × 7 ⅛ inches restaurants are thriving as the growing balance of flavours, everything seems benchmark of its quality, you’d have in the multimillion-selling national cuisine series, Classics, a series that has had a huge influence 720 pp middle class and the new availability of so well designed, both for health and to say Chinese food is a clear winner, China: The Cookbook. Featuring more than 650 on Chinese culinary culture. 150 col illus. ingredients from around the world have pleasure.’ – Bee Wilson, Telegraph loved from the Australian outback to recipes for delicious and authentic Chinese generated new demand.’ small-town Peru and New York City.’ Hardback dishes for the home kitchen, this impressive Key Selling Points – New York Times ‘There are over 45,000 Chinese – Guardian 978ISBN: 0 978-0-7148-7224-77148 7224 7 and authoritative book showcases the culinary - restaurants currently in operation across diversity of the world’s richest and oldest The most comprehensive guide to the world’s ‘Whenever I attempt to cook a Chinese the USA. This number is greater than all cuisines with recipes from the eight major best-loved and oldest cuisine meal, however ineptly, it makes me the McDonald’s, KFCs, Pizza Huts, Taco regions and twelve minor regions. - 9 £7 829.950 7 1 4 8UK7 2 2 4 7 think the Chinese really know how to Bells, and Wendy’s combined.’ – TIME More than 650 authentic, traditional recipes $ 49.95 US China: The Cookbook celebrates popular staples from every region of the country, compiled € 39.95 EUR such as Sweet and Sour Spare Ribs and Dim by two bestselling Chinese cookbook writers $ 65.00 CAN Also available: $ 59.95 AUS Sum, as well as lesser-known regional classics - Thailand: The Cookbook Mexico: The Cookbook The Nordic Cookbook like Fujian Fried Rice and Jiangsu’s Drunken Each recipe is tested for accuracy and is easy Published Jean-Pierre Gabriel Margarita Carrillo Magnus Nilsson Chicken, and features additional selected recipes to follow at home, with explanations of Chinese September 2016 Arronte from star chefs from around the world. ingredients, suggestions for alternatives for - - - - specialist items, and cooking techniques 978 0 7148 6529 4 978 0 7148 6752 6 978 0 7148 6872 1 #ChinaCookbook £ 29.95 UK With an extensive knowledge of all eight major - £ 29.95 UK £ 29.95 UK $ISBN: 49.95 978-0-7148-6529-4 US $ISBN: 49.95 978-0-7148-6752-6 US $ISBN: 49.95 978-0-7148-6872-1 US regional Chinese cuisines, Kei Lum Chan Featuring stunning production values with gilt- and Diora Fong Chan are bestselling authors, edging, tonal ribbons, gold foiling, and a ceramic- regarded as top culinary authorities within China. glaze effect, in one sumptuous package 9 7 8 0 7 1 4 8 6 5 2 9 4 9 7 8 0 7 1 4 8 6 7 5 2 6 9 7 8 0 7 1 4 8 6 8 7 2 1 Fall 2016 phaidon.com Food & Cooking 5 Central Virgilio Martínez with Nicholas Gill The extraordinary cuisine of Peruvian chef Virgilio Martínez, one of the most admired emerging talents in the culinary world ‘At Central we cook ecosystems.’ Key Selling Points 290 × 250 mm ‘Altitude is the key to understanding idea that Peruvian gastronomy ‘It’s this forward-thinking approach to – Virgilio Martínez - 11 ⅜ × 9 ⅞ inches Peru’s rich biodiversity and ancient has directly affected the course food that has helped catapult Virgilio Martínez is the young star chef of Peru, ranked 256 pp agricultural heritage. It’s even the of civilization.’ Martínez to the top.’ – Forbes This exquisite monograph from acclaimed #4 by the World’s 50 Best and #1 in Latin America 150 col illus. structuring principle of Virgilio – Wall Street Journal Peruvian chef Virgilio Martínez follows the - Martínez’s menu: each dish is listed ‘Chef Virgilio Martínez played an Hardback innovative and exciting tasting menu at his Central next to its elevation of origin … ‘Virgilio Martínez is redefining Peruvian integral role in raising the profile is the first high-end gastronomy cookbook 978ISBN: 0 978-0-7148-7280-37148 7280 3 signature restaurant, Central, in Lima. Organized in English from a Peruvian chef and features stunning Martínez wants to impress upon cooking.’ – Food & Wine of Peruvian cuisine.’ – Guardian by altitude, each chapter highlights recipes, images of the landscape and people of Peru, which patrons from all over the world the food, and documentary photographs, together appear throughout the book with personal essays. His journeys and life as a - 9 £7 839.950 7 1 4 8UK7 2 8 0 3 chef are motivated by his insatiable curiosity and Martínez is a media sensation globally, including $ 59.95 US passion for the biodiversity of his land. coverage in the Wall Street Journal, Food & Wine, € 49.95 EUR - Sydney Morning Herald, Financial Times, $ 79.95 CAN Also available: $ 85.00 AUS Virgilio Martínez has cooked in restaurants around Washington Post, and more. In 2017, he will feature Never Trust a Skinny Benu Mexico from the the world and in 2009, in Lima, he opened Central. in the prestigious Netflix series, ‘Chef’s Table’ Published Italian Chef Inside Out In 2013 he debuted on the World’s 50 Best list - October 2016 and in 2015 he reached #4 and was named the Peru is a tourism hotspot and Mistura, an annual - - - 978 0 7148 6714 4 978 0 7148 6886 8 978 0 7148 6956 8 #1 chef in Latin America. He is the founder of festival of Peruvian food in Lima, is a huge attraction #CentralRestaurant Mater Iniciativa, which documents indigenous foods - £ 39.95 UK £ 39.95 UK £ 39.95 UK $ISBN: 59.95 978-0-7148-6714-4 US $ISBN: 59.95 978-0-7148-6868-4 US $ISBN: 59.95 978-0-7148-6956-8 US in Peru. In London, he runs the restaurants Lima Nicholas Gill, with whom Martínez has collaborated and Lima Floral. He lives in Peru. on this book, is a food and travel writer who shares his time between New York and Peru 9 7 8 0 7 1 4 8 6 7 1 4 4 9 7 8 0 7 1 4 8 6 8 6 8 4 9 7 8 0 7 1 4 8 6 9 5 6 8 Fall 2016 phaidon.com Food & Cooking 7 Eataly: Contemporary Italian Cooking The best modern Italian recipes from the largest and most prestigious Italian marketplace in the world This beautiful cookbook, created in Key Selling Points 270 × 180 mm ‘[Eataly is] a 50,000-square-foot, Slow ‘The concept of Eataly is to bring the to feel like it’s all didactic and super- collaboration with Eataly, one of the greatest - 10 ⅝ × 7 ⅛ inches Food-inspired Italian-food temple.’ best of Italy and embrace the best of heady. We’re not selling a philosophy. Italian food brands, features 300 landmark Italian food is one of the most popular cuisines 512 pp – New York Magazine what’s local.’ We’re selling polenta.’ – Mario Batali recipes highlighting the best of contemporary in the world, and this book updates tried-and-tested 200 col illus.
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  • The “Quint-Terz-Tenor” Trombone: an Enigma Solved

    The “Quint-Terz-Tenor” Trombone: an Enigma Solved

    WEINER 37 The “Quint-Terz-Tenor” Trombone: An Enigma Solved Howard Weiner In his book on brass instruments, Anthony Baines briefl y discussed in the chapter on “Renaissances Slides” various trombones listed in late-sixteenth- and early-seventeenth- century German inventories, trombones with unusual designations such as Terzposaune and Secundposaune.1 Baines was easily and convincingly able to explain what these most likely were. One term, however, seemingly defi ed explanation, the “quint-terz-tenor” trombone. Baines wrote: Among stranger terms from the same period, a Dresden inventory lists a Quint-terz-tenor: it would be hard to say what this was.2 I must admit that I had never given much thought to this–it was after all just a minor issue. But recently I was asked if I had any idea what this quint-terz-tenor trombone–for which Baines did not specify a source–might have been. Fortunately, the inquiry was accompanied with a hint that did, in fact, quickly lead me to a book published in 1901 and entitled Des Augsburger Patriciers Philipp Hainhofer Reisen nach Innsbruck und Dresden [“The Augsburg Patrician Philipp Hainhofer’s Journeys to Innsbruck and Dresden”].3 This was most likely not Baines’ immediate source, but undoubtedly the source behind the one he used. Philipp Hainhofer (1578-1647), a diplomat and prominent art collector and dealer, was born into an infl uential Augsburg family. After studying law in Padua and Siena, he traveled through Italy, the Netherlands, and Germany, acquiring an extensive knowledge of art as well as an overview and good understanding of the European political situation.