Author: Adam Sobel
Publisher: Clarkson Potter
Meatless meals revamped by the Cinnamon Snail, the vegan food truck with a cult following. What's the secret behind the Snail's takeover of New York City streets? In all kinds of weather, vegetarians, vegans, and omnivores alike queue up for addictive vegan cuisine from truck owner Adam Sobel. Now Adam brings his food straight to your kitchen, along with stories of the challenges of working on a food truck while still finding ways to infuse food with imagination, love, and a pinch of perspective. Street Vegan brings the energy and passion of the Cinnamon Snail's creative cooking from truck to table, including: · Breakfasts: Fresh Fig Pancakes, Fried Dandelion Greens with Lemon Garlic Potatoes, Poached Pear-Stuffed French Toast · Beverages: Vanilla Sesame Milk, Cucumber Ginger Agua Fresca, Peppermint Hot Chocolate · Soups and Sandwiches: Korean Kimchi Soup, Jalapeño Corn Chowdah, Brown Sugar-Bourbon Glazed Seitan, Gochujang Burger Deluxe · Veggies and Sides: Lemon-Soy Watercress, Maple-Roasted Kabocha, Horseradish Mashed Potatoes · Desserts and Donuts: Roasted Mandarin-Chocolate Ganache Tart, Pine Nut Friendlies, Rum Pumpkin Chiffon Pie, Vanilla Bourbon Crème Brulée Donuts, Cinnamon Snails ADAM SOBEL is the chef and owner of the four-time Vendy Award–winning vegan food truck the Cinnamon Snail. He has appeared on Food Network and PBS and has written about vegan food for Vegetarian Times. He teaches vegan cooking classes at the Institute for Culinary Education in New York. When he’s not on the truck or in the kitchen, he and his vegan family can be found in Red Bank, New Jersey—usually practicing yoga and snuggling with their doggies.
Author: Kimiko Barber, Hiroki Takemura
Learn how to make your favorite sushi rolls at home or discover a new recipe in Sushi: Taste and Technique. This classic guide to making a variety of homemade Japanese sushi features traditional rolls plus the latest trends, including modern sushi bowls, omelets, and burritos. Detailed step-by-step photographs and foolproof recipes by Kimiko Barber and Hiroki Takemura help you master the knife skills and hand techniques you need to prepare perfect sushi and sashimi, from authentic pressed, rolled, and stuffed sushi to a sushi sandwich. Reference the fish and shellfish guide to learn how to select and cut the appropriate meat for your sushi, and get the best recommendations for your desired meal. Read about the history of sushi, make sure you have the appropriate utensils in your home and make sure they are being used correctly, and learn the proper etiquette for serving and eating sushi. Elevate your home menu with Sushi: Taste and Technique, a beautiful and in-depth reference guide to everything sushi.
Veggie Fast Food
Author: Clarissa Sehn, Florian Sehn
Are you under the impression that vegetarians can't have fast food? On the contrary! This exciting new cookbook offers more than 80 quick and easy veggie recipes - from Manchego quesadillas and TexMex burgers to tomato-cinnamon fries and No Tuna Sandwich. This is the book of vegetarian food for those in a hurry, and the handy 'vegan traffic light' indicators - red for vegetarian; yellow for vegan adaptation and green for vegan make it easy to find vegan options just as quickly. The authors Clarissa and Florian Sehn, discovered their love of vegetarian and vegan cuisine together. Soon, however, they ran out of creative ideas - they needed a new recipe book. So they decided to develop recipes themselves and this is the result. Their first cookbook is dedicated to vegetarian fast food, which they consider has always received short shrift - until now.
Author: Jean-Christian Jury
Publisher: Te Neues Publishing Company
Cooking and eating without using animal products is a trend that has been around for many years and has only continued to gain in popularity. Vegan Cuisine is healthy and versatile with flavors and ingredients with worldwide appeal. It rivals the artistry of traditional haute cuisine and is no more complicated to cook.Vegan Cuisine shows off the limitless possibilities of this refined gastronomy and the stunning plated results in this book of over 800 recipes, collected and curated by top vegan chef, Jean-Christian Jury. Most recently at the Mano Verde in Berlin, Jury's successes and master expertise in the vegan world have informed his life's work of recipes. The book is an homage to green cooking, and a must for anyone who loves to cook, whether they are full-time or only part-time vegans. Dishes range from classic appetizers, filling main dishes sure to satisfy everyone, and sinfully delicious desserts to vegan cheese, bread, soups, smoothies, and many special dishes that will surprise even seasoned vegan cooks. World-renowned food photographer Joerg Lehmann provides the perfect stage for dishes like Asian seaweed salad, vegan croissants, and the incredible Mano Verde Chocolate Tart. Vegan cuisine has never been so beautiful and appealing.
Author: Geraldine James
Publisher: CICO Books
Whether you have a single treasured objet dâ€™art or a collection of nature finds gathered on a country walk, a family of framed photographs or a set of leatherbound books, a trio of glass candlesticks or an ever-growing pile of bone china plates, here you will find new and exciting ways to present them. In Creative Display, Geraldine James shows how you can create the perfect table setting from mismatched plates and cutlery trawled from a fleamarket, how the simplest set of shelves can be arranged to create a miniature still-life, and how essential storage can become something beautiful in its own right. With a natural talent for seeking out the unusual, Geraldine introduces new ways to upcycle the everyday and recycle the reclaimedâ€”a weathered barn door becomes a striking side table, a stack of magazines reinvents itself as a lamp table, and a gently rusting metal radiator cover finds a new life as a display shelf for a treasured collected of seashells. In Geraldineâ€™s hands, the everyday item becomes a work of art and even the most mundane objects can be seen in a new light. In Creative Display you will find new and unusual ways to turn all your treasures into exciting art forms.
Author: Martha Jungwirth
Publisher: Kerber Verlag
The Kunsthalle Krems dedicates a comprehensive retrospective to Marta Jungwirth (b. 1940), the great loner on the Austrian art scene. The show will be presenting works from five decades.00After studies at the Vienna Academy of Applied Arts from 1956 to 1963, she first came to public notice with works that used different techniques - pencil drawings, watercolors, and works in oils and ink. Early on, she received awards such as the “Theodor-Körner-Preis” (1964) or the “Joan Miró Prize” (1967). In 1968, she was the only female artist to become a founding member of a loose group of artists that called itself "Wirklichkeiten" ("Realities"). At that time, however, Jungwirth had already taken her own independent and idiosyncratic path with paintings oscillating between gestural abstraction and represenƯtational compositions.00Thematically, her work of drawings initially revolved around women’s sociocultural environment. Cycles entitled "Housewife Machines" or "The Black Kitchen" might be suggestive of a feminist approach, but Jungwirth was rather fascinated with the internal workings of everyday gadgets, inspired not least by the austerity of Mies van der Rohe’s architectural drawings. With these drawings of household appliances that looked like X-rays, she first came into the focus of the international art scene at the 1977 documenta 6 in Kassel. Aside from everyday objects, another source of inspiration or, as the artist puts it, a “pretext” for capturing personal visual impressions in drawing are real subjects like cityscapes or landscapes. Jungwirth’s works are always based on real-life situations that she encounters and that work as a stimulus, providing a visual experience which informs her creative process. Her goal is never mere reconstruction of, but always a reflection on reality.0Exhibition: Kunsthalle Krems, Austria (13.07-02.11.2014).
The way we wore The story of modern fashion—from couture to mass market The 20th century saw fashion evolve from an exclusive Parisian salon business catering to a wealthy elite, into a global industry employing millions, with new trends whisked into stores before the last model has left the catwalk. Along the way, the signature feminine silhouettes of each era evolved beyond recognition: House of Worth crinolines gave way to Vionnet's bias-cut gowns, Dior's New Look to Quant's Chelsea Look, Halston's white suit to Frankie B.'s low-rise jeans. In menswear, ready-made suits signaled the demise of bespoke tailoring, long before Hawaiian shirts, skinny ties or baggy pants entered the fore. 20th Century Fashion offers a stylish retrospective of the last hundred years, via 400 fashion advertisements from the Jim Heimann Collection. Using imagery culled from a century of advertising, this book documents the unrelenting pace of fashion as it was adopted into the mass culture, decade by decade. An in-depth introduction, chapter text, and illustrated timeline detail the style-makers and trend-setters, from couture to the mass market; and how the historic events, design houses, retailers, films, magazines, and celebrities shaped the way we dressed—then and now.