“Mexico is truly the promised land of abstract art,” Josef Albers wrote to his former Bauhaus colleague Vasily Kandinsky in 1936. Josef Albers in Mexico reveals the profound link between the art and architecture of ancient Mesoamerica and Albers’ abstract works on canvas and paper. With his wife, the artist Anni Albers, Albers toured pre-Columbian archeological sites and monuments during his 12 or more trips to Mexico and other Latin American countries between 1935 and 1968. On each visit, Albers took black-and-white photographs of pyramids, shrines, sanctuaries and landscapes, which he later assembled into rarely seen photo collages. The resulting works demonstrate Albers’ continued formal experimentation with geometry, this time accentuating a pre-Columbian aesthetic.

 The definitive word on tacos from native Angeleno Wes Avila of Guerrilla Tacos, who draws on his Mexican heritage as well as his time in the kitchens of some of the world's best restaurants to create taco perfection. 

In a town overrun with taco trucks, Wes Avila's Guerrilla Tacos has managed to win almost every accolade there is, from being crowned Best Taco Truck by LA Weekly to being called one of the best things to eat in Los Angeles by living legend Jonathan Gold. Avila's approach stands out in a crowded field because it's unique; the 50 base recipes in this book are grounded in authenticity but never tied down to tradition. Wes uses ingredients like kurobata sausage and sea urchin, but his bestselling taco is made from the humble sweet potato. From basic building blocks to how to balance flavor and texture, with comic-inspired illustrations and stories throughout, Guerrilla Tacos is the final word on tacos from the streets of L.A.

This is a beautifully designed and sumptuously photographed cookbook which shows how seasonal fruit harmonizes and enhances myriad vegetable and meat dishes.

by Bernadette Worndl (Author), Gunda Dittrich (Photographer)

Simple Fare: Spring/Summer is a beautifully illustrated cookbook featuring seasonal, market-driven fare that encourages readers to cook simply and intuitively.

Karen Mordechai of the acclaimed Brooklyn-based food community Sunday Suppers shares her meals for cooking at home and her studio. The recipes are designed to excite and inspire, each offering 3 to 5 alternate ingredients that can be used in the same preparation. A smoked beet panzanella with purple kale, radicchio and ricotta, for example, suggests a carrot, mizuna, watercress, and yogurt adaptation or tomato, arugula, purple basil, and burrata, allowing the reader flexibility depending on what is fresh at the market. The food is approachable but decidedly nuanced, balancing unexpected flavor profiles with beautiful presentations. With 68 recipes and 97 variations, Simple Fare is an oversize, distinctively designed kitchen essential of more than 165 seasonal recipes. This book is a valuable resource for avid cooks and beginners alike.

Celebrate the gorgeous and delicious possibilities of plant-based Southern cuisine.

Inspired by the landscape and flavors of his childhood on the Mississippi Gulf Coast, Timothy Pakron found his heart, soul, and calling in cooking the Cajun, Creole, and southern classics of his youth. In his debut cookbook, he shares 125 plant-based recipes, all of which substitute ingredients without sacrificing depth of flavor and reveal the secret tradition of veganism in southern cooking.

In Ottolenghi Simple, powerhouse author and chef Yotam Ottolenghi presents 130 streamlined recipes packed with his signature Middle Eastern–inspired flavors, all simple in at least (and often more than) one way: made in 30 minutes or less, with 10 or fewer ingredients, in a single pot, using pantry staples, or prepared ahead of time for brilliantly, deliciously simple meals. Brunch gets a make-over with Braised Eggs with Leeks and Za’atar; Cauliflower, Pomegranate, and Pistachio Salad refreshes the side-dish rotation; Lamb and Feta Meatballs bring ease to the weeknight table; and every sweet tooth is sure to be satisfied by the spectacular Fig and Thyme Clafoutis. With more than 130 photographs, this is elemental Ottolenghi for everyone.

by Yotam Ottolenghi

A sumptuous book exploring the incredible food of France’s sunny island of Corsica.

This beautifully photographed book celebrates all that is Corsican—the people, the geography and, most importantly, the food. And with around eighty incredible Corsican recipes designed to be prepared in the home kitchen, you’ll be transported to the island in no time. 

by Nicolas Stromboni

The restaurateur behind Brooklyn's The Good Fork and Insa offers recipes for delicious, traditional Korean dishes including Soondubu (Silken Tofu Stew With Seafood), Tteok-Mandu Guk (Rice Cake and Dumpling Soup) and Yukhwe (Korean Steak Tartar). 25,000 first printing.

Dandelion and Quince features plant profiles--from dandelion to quince--for over 35 uncommon vegetables, fruits, and herbs available in today's markets--with over 150 recipes that explore their flavors.

This illustrated cookbook celebrates the abundance at farmers' market and local grocery store yet to be discovered by the everyday cook. From mustard and kumquats to nettles, fava leaves, sunchokes and more, the blossoms, berries, leaves, and roots featured in Dandelion & Quince are simple foods that satisfy our need for a diversity of plant life in our diets, grown with care and prepared by our own hands for our families and communities.

 by Michelle McKenzie

The founder of L.A.’s hottest wellness boutique, Amanda Chantal Bacon offers the ultimate resource for foodies looking to restore their health the natural way, using functional foods to create seriously healing drinks, snacks, and sweet treats.

James Beard Award-winning and self-made chef Naomi Pomeroy's debut cookbook, featuring nearly 140 lesson-driven recipes designed to improve the home cook's understanding of professional techniques and flavor combinations in order to produce simple, but show-stopping meals.

Naomi Pomeroy knows that the best recipes are the ones that make you a better cook. A twenty-year veteran chef with four restaurants to her name, she learned her trade not in fancy culinary schools but by reading cookbooks. From Madeleine Kamman and Charlie Trotter to Alice Waters and Gray Kunz, Naomi cooked her way through the classics, studying French technique, learning how to shop for produce, and mastering balance, acidity, and seasoning.
 
In Taste & Technique, Naomi shares her hard-won knowledge, passion, and experience along with nearly 140 recipes that outline the fundamentals of cooking. By paring back complex dishes to the building-block techniques used to create them, Naomi takes you through each recipe step by step, distilling detailed culinary information to reveal the simple methods chefs use to get professional results. 

...the experiential board game that challenges knowledge of yoga's eight-limbed path ...ideal for those who want to deepen their yoga practice ...a witty and provocative community-building opportunity to engage body and mind, heart and soul ...an entertaining and educational game perfect for those going through a yoga teacher training ...an effective tool for yoga teacher trainers to engage and instruct ...a rite of passage for anyone earning their yoga teaching credentials

BOETTI by AFGHAN PEOPLE

photographs by

Randi Malkin Steinberger

the journey of the cloth

by priscilla woolworth

LOLA (lots of love always)

a book for young women about how to adopt a sustainable lifestyle and make healthy choices.

filled with colorful graphics and a wealth of tips, recipes,remedies, and inspiring anecdotes,topics include all-natural beauty, wholesome foods, personal-safety, being financially sufficient, ways to volunteer and make a difference, and so much more.

 2 sheets

A2 size

420cm x 594cm

 sold individually

from left to right

citronel

parasol

vervene

green

sandia

danirose

laurent

blue

vieira

fruits 

A feminist silkscreen poster collective founded in London in 1974 by three former art students, the See Red Women’s Workshop grew out of a shared desire to combat sexist images of women and to create positive and challenging alternatives. Women from different backgrounds came together to make posters and calendars that tackled issues of sexuality, identity and oppression. With humor and bold, colorful graphics, See Red expressed the personal experiences of women as well as their role in wider struggles for change.
Written by See Red members, detailing the group’s history up until the closure of the workshop in 1990, and with a foreword by celebrated feminist historian Sheila Rowbotham, See Red Women’s Workshopfeatures all of the collective’s original screenprints and posters. Confronting negative stereotypes, questioning the role of women in society, and promoting women’s self-determination, the power and energy of these images reflect an important and dynamic era of women’s liberation―with continued relevance for today.

50% off

sale is final

Happy Food, Bettina Campolucci Bordi shares a collection of easy and delicious plant-based recipes that anyone can incorporate into their busy life. Whether you're looking to eat more veggies or have decided to turn vegan but don't want to compromise on taste, this is the book for you. Bettina's philosophies are simple: she believes that food is meant to make you happy!