Jon Hammer, Karen McBurnie
Monumental and modern. Intimate and rustic. Living sculptures. Created by thirty-eight of the world's most renowned designers, these are flowers as you have never seen them before.
Once upon a time, flowers were merely beautiful. Now, they can be breathtaking (Rebecca Louise Law's installation of 7,000 roses strung from the Royal Opera House ceiling), mind-bending (Harijanto Setiawan's floral kaleidoscope),
or surprising (Azuma Makoto's candy-colored bottled flowers).
With an exquisite cover and monumental size, this elegant tome is both a gorgeous object to anchor a coffee table and a trip around the world of contemporary floral design.
Through the work of 38 artists from 14 countries--from Amsterdam to Japan and from Spain to the United States--this collection shows the ingenuity possible for every occasion: decorations for weddings, arrangements for banquets, installations for shops and hotels, accessories for fashion shows, art gallery exhibits, and more intimate but no less memorable displays for the home.
Internationally acclaimed star chef Rodolfo Guzman of Borago introduces the exciting world of high-end Chilean gastronomy.
"It isn't every day that a restaurant knocks your socks off, but Borago managed it with ease." -Financial Times
Chef Rodolfo Guzman serves a dynamic, wildly imaginative tasting menu at his acclaimed Santiago restaurant Borago, using only native Chilean ingredients - often reinventing his courses mid-service.
The book combines his fascinating narratives about Chilean geography and ingredients, his never-before-published notebook sketches of dishes and creative processes, and gorgeous landscape and food photographs that introduce readers to the distinctive pleasures of Chilean culture and cuisine.
This is rounded off by Guzman's selection of 100 savoury and sweet recipes exclusively chosen from the menu at Borago.
In But I Could Never Go Vegan!, Kristy Turner proved that anyone can do it - with recipes that overturn common excuses, from "Vegan cooking is too hard" to "I could never give up cheese!" But cooking vegan for the whole family presents its own challenges ...or does it?
Now, the 125 recipes in But My Family Would Never Eat Vegan! will leave even the most skeptical relatives begging for more. Like its predecessor, each chapter tackles a different objection: Don't have time to cook elaborate dinners?
Try an easy weeknight solution: Quick Cauliflower Curry. Worried about satisfying the "meat and potatoes" eaters? Try Lazy Vegan Chile Relleno Casserole.
Cooking for picky eaters? Try the ever-adaptable BLT Spring Rolls with Avocado. Turner's cheeky, inviting tone and satisfying, easy-to-follow recipes make it more possible than ever for families to dine happily together!
Say hello to our new covergirl, Chef April Bloomfield! She’s the celebrated talent behind some of the most smokin’ hot spots in New York and San Francisco, including The Spotted Pig, The Breslin, The John Dory Oyster Bar, Tosca Café, Salvation Taco, and White Gold Butchers.
April’s been an inspiration to the Cherry Bombe team ever since we launched and we’re thrilled to share this revealing conversation with her about life, love, and moving to Los Angeles. Her newest restaurant, The Hearth & Hound, will open there later this year and will no doubt be one of 2017’s most exciting debuts.
ALSO IN THIS ISSUE:
–The Alice Waters illustrated family tree
–Yotam Ottolenghi on his new baking book
– Chef Missy Robbins on health and happiness
–The founders of the JaynesBeard lesbian and queer supper club
–Nadine Levy Redzepi’s roast chicken recipe
–Danny Meyer’s interview with Chef Suzanne Cupps
–The last day at Take Root
... and much much more!