"It simply is the most beautiful book I've ever done." — Bob Eckstein, author...
I've been waiting for this one! For the first time, in one place!
Before Lennon was a singer, a Beatle, or a music legend, he was an artist. Professionally trained, he attended the prestigious Liverpool Art Institute form 1957 to 1960.
Throughout the course of his career, John Lennon’s work as an artist expressed common societal themes from every epoch he witnessed. Until now, little of this work has been seen in one place. For the first time, John Lennon: The Collected Artwork offers a visually captivating history of Lennon’s art from his early childhood to his untimely death in 1980.
This captivating collection includes more than 200 images and features 25 never-before-published pieces from the archives of Yoko Ono.
Often surreal and extremely vibrant, Lennon’s drawings were widely considered some of the finest interpretive art of the era.
In 1969, Lennon began exhibiting selected drawings from a series entitled Bag One. This array, now in the permanent collection of the Museum of Modern Art in New York City, was wildly popular and frequently censored due to its overt eroticism.
His peace-themed sketches have been used in antiwar movements since the 1970s. Selections from these and many other series are featured in this matchless collection, a beautiful showpiece and a timeless record of Lennon’s emotional, political, and imaginative spirit.
Lennon's artwork predated his success with The Beatles and remained a passion throughout his years as a music legend. During his lifetime, he produced numerous series of sketches and lithographs, which were published starting in the early 1960s.
Capturing his emotional, political, and imaginative energy, John Lennon: The Collected Artwork is a lavishly produced collection that will serve as a timeless record of John Lennon's creative spirit.
"It’s a book for a new generations of activists." — Leah Garchik, San Francisco Chronicle 2018...
“One of the most gifted botanical artists in history.”— Victoria Magazine The only thing that...
"Facts and images that have not been exposed in the other dozen or so books.......
The Most Beautiful Flowers by Kenji Toma brings the inner beauty and essence of the flower as seen through the eyes of the experienced photographer. From his careful selection of paper to how to present flowers in his photographs, Toma revives the concept of the botanical encyclopedia.
This photo series is Kenji Toma's homage to the botanical illustrations in Choix Des Plus Belles Fleurs by Pierre-Joseph Redouté, one of the most well-regarded flower encyclopedias of the nineteenth century. Back when color photography did not exist, these images were illustrated with the purpose of replicating the botanic subject as realistically as possible.
In The Most Beautiful Flowers, Toma is interested in doing the exact opposite with the photographic medium which, realistic by nature, can also be used to make a subject look unreal and artificial. The result makes The Most Beautiful Flowers a must have for anyone who loves flowers, photography and art.
WE HAVE A LIMITED NUMBER OF AUTOGRAPHED COPIES. AUTHOR DAISY GOODWIN WAS IN DALLAS -...
WE HAVE A LIMITED NUMBER OF AUTOGRAPHED COPIES. AUTHOR DAISY GOODWIN WAS IN DALLAS -...
We are so very excited to be able to offer you a copy of the newly updated edition of "Making Poldark" with a book plate personally signed by British television and theatre actor Robin Ellis, who originally played Captain Ross Poldark! (See an EXAMPLE of a signed book below. Robin signed these at his home in southwestern France before leaving to go back to Cornwall to being filming of Series 3 of "Poldark", so the style of the book plate he signed may vary from the one in the photo.)
And, thanks to Robin, what an honor it is to be the only book shop in the world to have a limited number of these special, autographed books! What a great gift idea — for someone special or yourself!
Some 40 years before Irish actor Aidan Turner began turning viewers' heads while traversing the Cornwall coast on horseback as Captain Russ Poldark on PBS' popular Masterpiece series, British actor Robin Ellis started hearts throbbing as Poldark, in the original, BBC One drama series that drew huge UK and US audiences in the mid-70s. (See photos to the left!)
And with the premiere of the second season of PBS's Poldark (Sunday, September 25th) comes Ellis' returns as the grumpy Rev. Dr. Halse in this new TV adaptation of Winston Graham's Poldark novels. (See the fourth and fifth photos in the series to the left.)
Making Poldark is Ellis' behind-the-scenes memoir of 1975 through 1977 when he was the handsome star of the BBC's Poldark, which was one of the most successful classic series in BBC history. Ellis and the series became an international sensation in more than 40 countries. (The original series remains a favorite on DVD, entertaining and enchanting new generations of global viewers.)
And, Making Poldark is newly updated with details and on-set photos of his involvement with the new PBS series.
The book features photographs from author Winston Graham’s personal Poldark album and photos from Ellis' own private collection, including all-new photos from the 2015 Poldark shoot on location in the West Country in southwest England.
Ellis also tells about the ongoing effect of "Poldark perks" on his life and his transformation into a cookbook author.
ROBIN ELLIS has enjoyed a long and successful career in British television and theatre, including a stint with the Royal Shakespeare Company.
Inspired by a lifelong passion for cooking plus a diagnosis of Type 2 diabetes, Ellis wrote his first cookbook, Delicious Dishes for Diabetics: A Mediterranean Way of Eating, in 2011. His second cookbook, Healthy Eating for Life, published in 2014, is designed to help people eat more healthily without sacrificing good taste. And his third book, Mediterranean Cooking for Diabetics, is an updated and expanded version of his first cookbook, and it was published this year, 2016.
Ellis blogs regularly at http://robin-ellis.net on food, cooking and life in rural, southwest France, where he lives with his American-born wife. He also leads popular healthy cooking workshops in Lautrec, France, famous for its pink garlic festival.
“No matter how many visits you’ve enjoyed in the capital, this book will have you...
This classic guide is the most widely-used reference book for tea professionals worldwide, authored by...
"Every book on tea that I have read is limited, with a few of tea...
“Teaism is a cult founded on the adoration of the beautiful among the sordid facts of everyday existence. It inculcates purity and harmony, the mystery of mutual charity, the romanticism of the social order. It is essentially a worship of the Imperfect, as it is a tender attempt to accomplish something possible in this impossible thing we know as life.”
Those who appreciate the greatness of small things will fall in love with this book.
Written by Okakura Kakuzo, The Book of Tea was first published in 1906, and it has never been out of print. It links the role of tea (teaism) to the aesthetic and cultural aspects of Japanese life.
For teaists and artists alike, The Book of Tea, is arguably one of the most influential books ever written for those looking to infuse the tea spirit into their lives.
Discover the fascinating character of Okakura Kakuzo and the story of how he came to write one of the twentieth century’s most influential books on art, beauty, and simplicity—all steeped in the world’s communal cup of tea.
Yakuza's incredible journey took him from Yokohama to New York, Paris, Bombay, and Boston, where his life intertwined with such luminaries as Rabindranath Tagore, John Singer Sargent, Henry James, John La Farge, Isabella Stewart Gardner, Ezra Pound and Henri Matisse.
His writings influenced the work of such notable artists as Frank Lloyd Wright and Georgia O'Keeffe. In fact, O'Keeffe requested that The Book of Tea be read to her again and again in her last years.
The Book of Tea is a masterful blend of the history of tea, the Japanese tea ceremony, Taoism and Zennism, flower arranging, architecture, and art appreciation. It emphasizes how Teaism taught the Japanese many things; most importantly, simplicity. Kakuzo argues that this tea-induced simplicity affected art and architecture.
Acclaimed American tea writer Bruce Richardson includes many historical photographs and color illustrations, along with unique insight into how Okakura's philosophy continues to inspire today’s tea culture.
Richardson includes a chapter on America's thirst for Japanese tea during the late 1800s, illustrated with archival photographs. He also wrote a fascinating chapter on Japanese tea production in the time of Okakura - complete with never before published 1890s photographs.
"A beautiful work of art in tribute to a beautiful work of art."
"I had read about Okakura and visited the Isabella Stewart Gardner museum, but never realized the importance of the relationship between the two and how they embodied the bridge between East and West. Nor, until now, had I taken the time to read the entire book. How I wish that I had read it before I visited Japan where I learned that “Zen is another word for tea.” The chapter titled The Cup of Humanity contains a sentence that seems ripped from today’s headlines, “The heaven of modern humanity is indeed shattered in the Cyclopean struggle for wealth and power… Meanwhile, let us have a sip of tea." I’m resisting the urge to swallow this book whole, and forcing myself to savor it one cup of tea at a time."
— Elizabeth Knight, author of "Tea with Friends"
Okakura Kakuzo was born in the bustling seaport of Yokohama in 1862, only eight years after Commodore Perry's "Black Ships" pried open Japan's international trade gates. Christian missionaries taught him to speak English and sing Methodist hymns, while Buddhist monks schooled him in Confucianism and drinking green tea.
Woking alongside his teachers at Tokyo University, all imported from New England, Okakura helped save Japan's artistic traditions from being tossed aside in favor of modern western aesthetics.
By the turn of the century, Okakura had made his way to Boston, where he became the Director of the Asian Arts Department at the Museum of Fine Arts and the favorite companion of Back Bay society's grande dame, Isabella Stewart Gardner.
Okakura found tea to be the perfect metaphor for interpreting the Japanese art spirit to a Boston culture thirsty for a counterpoint to America's headlong rush into materialism and wealth.
Bruce Richardson is a tea blender and writer who has been at the forefront of America's tea renaissance for over two decades. He enjoyed a long career as a choral conductor before he put down his baton in favor of a teacup.
Today, he nurtures his artistic spirit by composing new tea blends and speaking at tea and arts events across Amerca. He serves as Tea Master for the Boston Tea Party Ships & Museum, and he writes for Tea Time magazine.
Once you’ve tried Blue Bottle coffee there is no going back—and thanks to this book, you can now understand exactly why. This be-all book on today’s coffee culture is a how-to and why manual that will thrill coffee geeks, amateurs, and professionals alike. And for those whose experience is that food is an afterthought at a coffee bar, you can now have Blue Bottle’s sumptuous recipes that are like the crema in the cup.
— Danny Meyer, noted restauranteur (think Gramercy Tavern, Union Square Cafe and the Union Square Hospitality Group, and author of Setting the Table
Knowing James is like knowing a prophet; my friendship with him opened my eyes to a whole new planet of coffee possibilities. What he’s taught me about coffee changed my world, and this beautiful brew of useful tips, surprising information, and tasty inspiration will change yours, too. I’m still buzzing.
— Mourad Lahlou, chef-owner of Aziza, San Francisco, and author of Mourad: New Moroccan
I don't drink coffee, I sip and savor it. I poured a cup before I sat down to tell you about this really wonderful book. The beans were an aged Indonesian blend from my favorite small-batch roaster. I used a hand-cranked burr grinder and a French coffee press. I hadn't really thought about it, but this ritual — which has evolved over the years — is very much a part of the overall experience of relishing each sip. The Blue Bottle Craft of Coffee helps inform and deepen that experience.
Coffee is experiencing a renaissance and Oakland-based Blue Bottle Coffee Company has quickly become one of America’s most celebrated roasters. Famous for its complex and flavorful coffees, Blue Bottle delights its devoted patrons with exquisite pour-overs, delicious espressi, and specialized brewing methods.
The Blue Bottle Craft of Coffee explains how to choose, brew, and enjoy the new breed of artisan coffees at home, along with 40 inventive recipes that incorporate coffee or taste good with a cup.
As coffee production becomes more sophisticated with specialized extraction techniques and Japanese coffee gadgets, the new artisan coffees can seem out of reach. The Blue Bottle Craft of Coffee explains this new world from farm to cup, exploring the bounty of beans available and the intricate steps that go into sourcing raw coffee from around the globe.
Blue Bottle founder James Freeman coaches you through brewing the perfect cup of coffee, using methods as diverse as French press, nel drip, siphon, and more to produce the best flavor.
If you or someone you know is a coffee lovers who want to roll up their sleeves and go deeper, Freeman explains step by step how to roast beans at home using standard kitchen tools — just like he did when starting out. The Blue Bottle Craft of Coffee also introduces a home technique for cupping, the industry method of tasting coffees for quality control, so you can hone your taste and share your meticulously roasted coffee with friends.
Rounding out this incredibly informative book are more than thirty inventive recipes — from breakfast to dinner and from desserts to martinis — from Blue Bottle pastry chef and former Miette bakery owner Caitlin Freeman that incorporate coffee or just taste particularly good with coffee. Here's just a taste: Liége Waffles, Saffron Vanilla Snickerdoodles, Stout Coffee Cake with Pecan-Caraway Streusel, Affogato with Smoky Almond Ice Cream, Fennel-Parmesan Shortbread, Tuna Melt Sandwiches with Piquillo Peppers, Nopa's Blue Bottle Martini, and more. Yes, drooling is allowed!
The Blue Bottle Craft of Coffee also has more than one hundred beautiful photographs that show coffee’s journey from just-harvested cherry to perfect drink.
I really think this passion-fueled, distinctive and deep guide to the new breed of amazing coffees from one of the country's top artisan coffee makers will change the way you think about, make and truly savor coffee.
In the late 1600s, the Turkish army swept across much of Eastern and Central Europe, arriving at Vienna in 1683. Besieged and desperate, the Viennese needed an emissary who could pass through Turkish lines to get a message to the nearby Polish troops.
Franz George Kolshitsky, who spoke Turkish and Arabic, took on the assignment disguised in a Turkish uniform. After many perilous close calls, Kolshitsky completed his valiant deed, returning to give the Viennese the news of the Poles’ imminent rescue of their city.
On September 13, the Turks were repelled from Vienna, leaving everything they brought: camels, tents, honey, and strange bags of beans, which were thought to be camel feed. Kolshitsky, having lived in the Arab world for several years, knew these were bags of coffee. Using the money bestowed on him by the mayor of Vienna for his heroic deed, Kolshitsky bought the Turks’ coffee, opened Central Europe’s first coffee house (The Blue Bottle), and brought coffee to a grateful Vienna.
319 years later, in Oakland, Calif., a slightly disaffected freelance musician and coffee lunatic, weary of the grande eggnog latte and the double skim pumpkin-pie macchiato, decided to open a roaster for people who were clamoring for the actual taste of freshly roasted coffee.
Using a miniscule six-pound batch roaster, he made an historic vow: “I will only sell coffee less than 48 hours out of the roaster to my customers, so they may enjoy coffee at its peak of flavor. I will only use the finest, most delicious and responsibly sourced beans.”
In honor of Kolshitsky’s heroics, he named his business Blue Bottle Coffee, and began another chapter in the history of superlative coffee.
JAMES FREEMAN is the founder and owner of Blue Bottle Coffee Company. After starting out in a tiny converted potting shed in Oakland a few years ago, Blue Bottle is now the country’s leading artisan roaster, with six cafés in the San Francisco Bay Area, roasteries on both coasts, and a presence on the High Line and in Rockefeller Center and Chelsea in Manhattan. In addition to its cafés, BlueBottle is served in fine restaurants nationwide, including Chez Panisse, Gramercy Tavern, Coi, and others, and regularly garners national media attention.
CAITLIN FREEMAN is the resident pastry chef for Blue Bottle Coffee Company and was a longtime owner of the San Francisco cake and sweets shop, Miette. James and Caitlin Freeman live in San Francisco.
A staff writer for the San Francisco Chronicle's food section for 10 years, TARA DUGGAN earned a James Beard Award for best newspaper column. She was nominated for an additional James Beard Award for feature writing. She lives with her family in San Francisco, and this is her third book
I believe coffee should be prepared one cup at a time and consumed right away, no matter what technique you chose. The most low-tech way to make coffee, and one of my favorite methods, is the pour over. It feels elemental, sort of like cooking over an open flame: just coffee, water, a cone, and a filter. You grind the coffee, weigh it, put it in the cone, and pour water over it—slowly so the coffee has enough time to absorb the water and the water can extract the correct solubles from the coffee.
At Blue Bottle, we put a lot of energy into pour-over coffee in our cafés, and I do the same in this book because it’s one of the most basic, approachable, and effective ways to make a beautiful cup of coffee. But whether you are making a pour over or an espresso, the elemental process is extraction—which simply means hot water dissolving the compounds that are in roasted coffee.
First the grinder breaks the coffee beans down into much smaller pieces with varying surface areas. Then these surface areas are exposed to hot water. The hot water dissolves particles from the coffee grounds’ exposed surface area, creating brewed coffee. If the ground coffee is underextracted, you’ll miss out on a lot of flavor, and if it’s overextracted, water may leach unpleasant properties out of the coffee that mask its deliciousness. How the coffee is ground, the water temperature, and the amount of time the ground coffee is exposed to water are all crucial factors in extraction.
In this chapter, I’ll show you how to work toward mastering those variables for a few recommended methods of preparing coffee. I’ll explain how to make beautiful pour-over coffee, step-by-step. I’ll also explain how to choose a grinder, use a nel drip, and a siphon, and even an ibrik for Turkish coffee, if you decide to explore those methods.
Then I’ll delve into the murky waters of trying to write about making espresso. You may not leave the discussion convinced that you should buy a home espresso machine. But if you choose to go that route, I’ll tell you how best to do it.
Making coffee is a simple art, yet it also has so many aspects: practice, precision, and the sheer pleasure of making something you know you’re going to enjoy. It’s an expanding universe of wonderfulness; you never run out of things to get better at.
French Press Coffee
What You’ll Need: Good-quality water, Gram scale, Coffee beans, Coffee grinder, preferably a burr grinder, Thermocouple or other thermometer, French press Chopstick or wooden spoon, Timer, Medium-size slotted spoon (optional).
However much finished coffee you wish to brew, put double that amount of good-quality water in a kettle or other vessel used only for heating water. (You’ll use some of the water to preheat the empty French press and cup.) While the water is heating, weigh out the coffee; the amount depends on the brewing ratio you’ll use, for each 355-milliliter (12 fl oz) serving, use from 20 grams for a 15-to-1 ratio to 35 grams for a 10-to-1 ratio.
Grind the coffee—not too finely. The grind should be gritty, resembling beach sand that’s pleasant to walk on, but not too powdery. When the water is hot but not quite boiling, at about 198°F (92°C), remove it from the heat. Pour some of the hot water into the empty French press to warm it up. After a few seconds, pour the water from the French press into your cup to warm it as well.
Put the ground coffee in the press pot and pour the amount of water desired in a thin stream over the grounds. Gently stir the coffee with the chopstick. Place the stem on the pot with the filter about 1/2 inch (1.3 cm) above the grounds.
Let the coffee steep for 3 minutes. Remove the stem, and for a full-bodied final result, briefly and gently stir with a chopstick. For a finer-bodied coffee, don’t stir; instead, use a medium-size slotted spoon to remove the coffee grounds from the top of the pot. Replace the stem and gently push the grounds down to the bottom of the pot.
If the plunger thunks to the bottom with almost no resistance, your grind is too coarse. If you have to strain to get the plunger to the bottom of the pot, your grind is too fine. Using too fine a grind can be dangerous. If the stem torques as you’re wrestling with it, near-boiling water and coffee grounds could spray all over you.
Ideally, the plunger will lower smoothly and gradually with 15 to 20 pounds (6.8 to 9.1 kg) of pressure. If you’re not sure what that feels like, press down on your bathroom scale with the flat of your hand until the scale reads 20 pounds (9.1 kg). It should take 15 to 20 seconds to push the plunger to the bottom. When you have pushed the plunger down as far down as it will go, serve immediately.
An important book which uncovers the history of travel writing before we learned to call...
This large, stunning work of art in itself is a collection-worthy jewel that will be...
This large, stunning work of art in itself is a collection-worthy jewel that will be...
This large, stunning work of art in itself is a collection-worthy jewel that will be...
Craig Varjabedian’s photographs of the American West would be the perfect illustrations to a Cormac McCarthy book. They have a surreal beauty and poetic emptiness that border on the fictional. It’s as if this isn’t the real West, but the West of tall tales and American dreams.
— Claire O’Neille, NPR: The Picture Show
[Craig Varjabedian] relies almost exclusively on a large-format Ebony field view camera, wet darkroom chemicals, and an array of handcrafted Carl Zeiss Protar lenses . . . that have bubbles visibly trapped inside the glass. Besides capturing an extreme degree of detail on his 5"x7" negatives, Varjabedian's equipment--particularly his seemingly imperfect lenses--enable him to translate onto silver-gelatin photographic paper the particular quality of the light in New Mexico.
— Photo District News
2013 Best Art Book Award given to Landscape Dreams, A New Mexico Portrait
— New Mexico-Arizona Book Awards
Landscape Dreams, A New Mexico Portrait presents a selection of Craig Varjabedian’s photographs, made over the nearly three decades that he has lived and worked in New Mexico, range over all the image-making forms—landscape, portrait, and still life—to offer a remarkably complete, varied, and original portrait of what many call the “Land of Enchantment.”
White sand desert, cloud-capped peaks, ancient adobe ruins, groves of autumn cottonwoods—all find their place here. Intimate, personal, and yet iconic, the photographs capture a land and its people in a collection that will be warmly welcomed by those who already love New Mexico but serve also as an inviting introduction for newcomers to its diverse and captivating uniqueness.
Fittingly, the photographs, all beautifully presented in elegant duotone reproductions, celebrate the hundred years of New Mexico’s statehood begun in 1912.
Here, paired with images of Native American sites that go back to earlier millennia, such as the ruins at Bandelier National Monument, are artifacts of the modern world, like the familiar outline of a pumpjack in an oil patch and a lowrider Cadillac outside the wall that protects the Santuario de Chimayo.
Complementing the eloquent photographs are three essays by New Mexico writers whose intimacy with and affection for the land are no less deep than the photographer’s.
Jeanetta Calhoun Mish offers a poet’s special insights into the particular character of Varjabedian’s photographs.
Marin Sardy writes knowledgably of the history and culture of the state.
Hampton Sides, a New York Times best-selling author, offers an appreciation of Craig Varjabedian’s true gifts and urges the reader/viewer to “Take time to savor this careful distillation of the real New Mexico.”
And if you like Landscape Dreams, A New Mexico Portrait and the Land of Enchantment , you will want to check out more of Craig Varjabedian's work in Ghost Ranch - The Faraway Nearby. And we also have a wonderful new book about Georgia O'Keeffe and the No. 1 source for day hikes in the Santa Fe area.
THE NEW, UPDATED AND EXPANDED EIGHTH EDITION OF THIS MUST-HAVE GUIDE IS HERE, AND YES,...
"He was the man called ‘the Michelangelo of the 20th century’ by the architect Eero...
"When we blink, what changes is not the distant, but the nearby. Television would have...
The Artist's Eye, the first in a series of small primers on drawing by Peter Jenny...
Visual thinking and using one's imagination are skills that are often neglected in today's world....
Since its first publication in 1937, The History of Photography: From 1839 to the Present has been hailed as the classic work on the subject of photography. The ability to relate the aesthetic evolution of the art of photography to its technical innovations with such an absorbing combination of clarity, scholarship and enthusiasm is no small task. Those that were 'forced' to buy this book for photography school or classes have said that it remains one of the most comprehensive, detailed and well written references on the history of photography and will forever be a part of their library.With 287 black-and-white photos and 14 color illustrations, The History of Photography: From 1839 to the Present looks at the significant trends and developments in the medium since the first photographs were made in 1839. New selections added to this fifth edition include photographs made in color, from hand-tinted daguerreotypes of 1850 to turn-of-the-century autochromes by Edward Steichen, to works by contemporary masters such as Eliot Porter, Ernst Haas, William Eggleston, Stephen Shore and Joel Meyerowitz.
Through more than 300 works by such master photographers as William Henry Fox Talbot, Timothy O'Sullivan, Julia Margaret Cameron, Eugene Atget, Peter Henry Emerson, Alfred Stieglitz, Paul Strand, Alvin Langdon Coburn, Man Ray, Edward Weston, Dorothea Lange, Walker Evans, Ansel Adams, Brassai, Henri Cartier-Bresson, Harry Callahan, Minor White, Robert Frank and Diane Arbus, author Beaumont Newhall (see About the Author below) presents a fascinating, comprehensive study that continues to be THE reference book on the subject of photography today.
You don't have to be the next Richard Avedon or Annie Leibovitz to appreciate The History of Photography: From 1839 to the Present. If you're even remotely interested in photography and its development, this is a perfect way to begin your 'education'.
Instructive and essential, reading Storycraft is like finding the secret set of blueprints to the writer’s craft. Better still, it is engaging, funny, and wise—wonderful to read and wonderful to learn from.”
- Susan Orlean, author of The Orchid Thief
“When I think back on what I have learned about storytelling over the last 30 years, the trail of memory leads back time and again to Jack Hart. No one has done more to inspire better narrative writing in America.”
- Roy Peter Clark, author of Writing Tools and The Glamour of Grammar
"Jack Hart was hands-down the best narrative editor ever to work in newspapers.”
- Jon Franklin, author of Writing for Story and two-time Pulitzer Prize winner
Across the entire media landscape from newspapers and magazines, books and documentary film, to radio, television, and new digital forms narrative nonfiction has always been a part of literature. But what creates a compelling true story? Author Jack Hart once said It captures reality with the sophisticated storytelling techniques of fiction while adding the power that comes when, as Tom Wolfe once put it, readers know “..all this actually happened.”
From the work of the New Journalists in the 1960s, to the New Yorker essays of John McPhee, Susan Orlean, Atul Gawande, and a host of others, to blockbuster book-length narratives such as Mary Roach’s Stiff or Erik Larson’s Devil in the White City, narrative nonfiction has come into its own. Yet writers looking for guidance on reporting and writing true stories have had few places to turn for advice.
Now, in Storycraft: The Complete Guide to Writing Narrative Nonfiction, Jack Hart, a former managing editor of the Oregonian who guided several Pulitzer Prize–winning narratives to publication, delivers what will certainly become the definitive guide to the methods and mechanics of crafting narrative nonfiction.
From there, he expands the discussion to other well-known writers to show the broad range of texts, styles, genres, and media to which his advice applies. With examples that draw from magazine essays, book-length nonfiction narratives, documentaries, and radio programs, Storycraft: The Complete Guide to Writing Narrative Nonfiction will be an indispensable resource for years to come and give you what you need to access the inner-narrative non-fiction writer in you!
Jack Hart is a former managing editor and writing coach at the Oregonian. He received the first National Teaching Award from the American Society of Newspaper Editors and a University of Wisconsin Distinguished Service Award for his contributions to journalism, has taught on the faculties of six universities, and was named the Ruhl Distinguished Professor at the University of Oregon School of Journalism and Communication. He is the author of A Writer’s Coach
"Writers talk about their work in many ways: as an art, as a calling, as...
“What Editors Do is essential reading for anyone who wants to edit, be edited, or...
“What a book-lover’s fantasy! To see behind the making and launching of eleven diverse books,...
“Is it wrong to use the word ‘thrilling’ for a book about research? Maybe, but...
When New World Library first published Valerie Ann Worwood’s The Complete Book of Essential Oils and...
"This answer to the question “Why meditate?” runs all through the literature written by those...
"Passion seems to be the guiding force behind this volume—an epic, encyclopedic, and utterly beautiful tome devoted to the cultivation and appreciation of herbs in America. Created during weekends upstate with almost full creative freedom, the book is as much a compendium of herbal facts, lore, and uses as it is a reflection of its creator—witty anecdotes and observations pepper the book’s writing and Orr’s own stunning photographs fill its pages.
While many gardening books can have the charm of an automotive manual, mere compilations of growing tips and run-of-the-mill images, Orr’s book covers its bases (everything from tried-and-true choices like thyme and lavender to more off-beat selections like hemlock and marijuana) with style. Both a great read and an indispensible resource for everything from gardening to cooking, this beautifully designed book is just as at home on a gardener’s shelf as it is on the nightstand or coffee table."
— Design Sponge (Read complete story and interview with author here)
"Orr’s affection for herbs shines through every well-researched page of this book; his wonder and delight are infectious...And he knows that just because a book is useful and intelligent, it doesn’t have to look scholarly and dull. Orr’s beautiful photographs have an approachable aura of romance."
— The New York Times Book Review
From modern garden master Stephen Orr comes a new, definitive book on herbs to finally replace the dusty and outdated classics. Here are entries on hundreds of plants that are extraordinarily useful in cooking, homeopathy, and more; dozens of recipes and DIY projects; and beautifully styled photographs so you know just what you’re growing!
With more than 900 entries — including 40 delicious recipes —, each accompanied by brand new photography and helpful growing advice, The New American Herbal takes the study of herbs to an exciting new level.
Orr covers the entire spectrum of herbaceous plants, from culinary to ornamental to aromatic and medicinal, presenting them in an easy to use A to Z format packed with recipes, DIY projects, and stunning examples of garden design highlighting herbal plantings.
Learn about the herbs you’ve always wanted to grow (chervil, chamomile, and lovage), exotic herbs (such as Artemisia, the bitter herb used in Absinthe, or the anti-inflammatory Meadowsweet), and ornamental varieties (Monkshood and Perilla).
For cooks there is indispensable guidance on planting and maintaining a bountiful kitchen garden and crafters will delight in dozens of exciting new uses for fresh, dried, and distilled herbs.
Here, too, are 40 delicious recipes, as well easy steps for projects such as a hanging herb garden and instructions on how to plant, dry, and preserve your garden’s bounty.
Meticulously researched and exhaustive in its scope, The New American Herbal is an irresistible invitation to explore the versatility of herbs in all their beauty and variety.
Get it and get growing!
Women are rising with strength, resilience and courage. Keep Marching: How Every Woman Can Take Acation...
Rereleased as a board book, I Carry Your Heart With Me is a children's adaptation of the beloved E. E. Cummings poem which tells the story of a mother carrying her child introducing her to the wonders of the world, beautifully illustrated by Mati McDonough.
In her first children's book, artist McDonough imagines the mother-child relationship as the centerpiece for the e.e. cummings love poem.
Showing the strong bond of love between mother and child, within nature and throughout life, Cummings' heartfelt words expressed through McDonough's tender artistic interpretation of this familiar poem and lovely illustrations combine to create a fresh, yet classic, portrayal of love.
First published by Liveright Publishing in 1952 in Complete Poems: 1904-1962 by E. E. Cummings, as [i carry your heart with me (i carry it in], I Carry Your Heart With Me has become a classic and very popular poem over the years and a 'must have' for a mother, child or grandchild.
A beautifully crafted graphic novel adaptation of Harper Lee’s beloved, Pulitzer prize–winning American classic To...
We think Yoko Ono tells the story of this sweet and lovely book better than...
"The Inner Life of Cats is a remarkably charming, intelligent, and heartfelt book about cats...
"How Dogs Work is quite simply a ‘must have’ for all dog enthusiasts, dog behaviorists, and training professionals and is an illuminating joy to read for all dog owners.”
— Peter Neville, The Ohio State University and the Center of Applied Pet Ethology, Sheffield, UK
Admit it. Most of us cherish our dogs as family members and deeply value our that special bond we have with them. And, just like many of our family members, even crazy Uncle Leo, they possess behaviors and qualities that are both endearing and puzzling.
Isn’t it time we knew more about who Fido and Scout really are? How Dogs Work will provide some keys to unlocking the origins of many of our dogs' most common, most puzzling, and most endearing behaviors.
How well do we really know dogs? People may enjoy thinking about them as 'man’s best friend', but what actually drives the things they do? What is going on in that little fur-covered head of theirs as they look at us with their big, sad eyes?
Approaching dogs as a biological species rather than just as pets, the authors Raymond Coppinger and Mark Feinstein draw upon their extensive knowledge gained from years of field research and hands-on experiments to accessibly explain the evolutionary foundations underlying dog behaviors. How Dogs Work is their guide to understanding your dog and its behavior.
By examining the central importance of the shape of dogs: how their physical body affects behavior, how shape interacts with the environment as animals grow, and how all of this has developed over time. Shape, they tell us, is what makes a champion sled dog or a Border collie that can successfully herd sheep.
How Dogs Work will give you valuable insight into such mysteries as why dogs play; whether dogs have minds and, if so, what kinds of things they might know; why dogs bark; how dogs feed and forage; and the influence of the early relationship between mother and pup.
Going far beyond the cozy lap dog, Coppinger and Feinstein are equally fascinated by what we can learn from the adaptations of dogs, wolves, coyotes, jackals, dingoes, and even pumas in the wild, as well as the behavior of working animals like guarding and herding dogs.
How Dogs Work is definitely a 'must-have' for all dog owners.
"As Kingfishers Catch Fire is a memoir/gallimaufry of ornithological obsession by Alex Preston. He watches...
What to Cook and How to Cook It is the ultimate cookbook for beginners. UK food writer and recipe editor Jane Hornby takes 100 easy and delicious recipes back to basics, pairing straightforward instructions with step‐by‐step photographs illustrating ingredients, process, and techniques.
Learn to make meals ranging from simple to spectacular, with tasty recipes for every occasion, including Breakfast Muffins and Spaghetti Carbonara, to Mushroom Risotto and classic Lemon Tart. Hornby’s careful explanations will turn even the most timid beginner into a confdient cook with a solid recipe repertoire.
Hornby's by-the-book approach to everyday eating is a terrific resource for those with a taste for tradition. Each dish is accompanied by step-by-step photos, ensuring those cooking along with the author will be able to pull off Cinnamon Rolls, a Chocolate Truffle Cake, or Shrimp Pad Thai with confidence.
A visionary new master class in cooking that distills decades of professional experience into just...
A must-have for every 21st-century foodie, this is gastro-guidance at its most visually appealing as...
"An incredible reference for home cooks, young chefs, and seasoned pros alike. Kitchen Creativity should be in everyone's library." - Eric Ripert, chef and co-owner of Le Bernardin and New York Times bestselling author of 32 Yolks
Written as the follow-up to their #1 best seller, The Flavor Bible, Kitchen Creativity: Unlocking Culinary Genius - with Wisdom, Inspiration, and Ideas from the World's Greatest Chefs is THE go-to reference book that will unlock your inner culinary genius. This paradigm-shifting guide to inventive cooking (without recipes!) will inspire you to think, improvise, and cook like the world's best chefs.
Based on four years of extensive research and dozens of in-depth interviews, Kitchen Creativity illuminates the method (and occasional madness) of culinary invention. Part I reveals how to learn foundational skills, including how to appreciate, taste, and season classic dishes (Stage 1: Mastery), before reinventing the classics from a new perspective (Stage 2: Alchemy).
Einstein's secret of genius-combinatory play-pushes chefs to develop unique creations and heighten their outer and inner senses (Stage 3: Creativity). Part II's A-to-Z entries are an invaluable culinary idea generator, with exercises to prompt new imaginings.
Learn from the expert's the criteria for creating new dishes, desserts, and drinks; begin to season food like a pro while creating complex yet balanced layers of flavor and discover comprehensive seasonality charts to spark inspiration all year long;
Yotam Ottolenghi is widely beloved in the food world for his beautiful, inspirational, and award-winning...
Dandelion chocolate has stood out in the new crop of bean-to-bar chocolate makers in America....
"That sound you hear is holiday bakers clapping"— Los Angeles Times “Dorie has written the...