"Everyone loves pasta, but despite myriad cookbooks no one has ever seen the world's favorite food presented like this. Created by a team of obsessive designers, this unique book reveals the hidden mathematical beauty that cooks across the globe have taken for granted since Marco Polo."
"Pasta's wonderful, sometimes whimsical, geometrical shapes and surfaces are designed to hold certain sauces or accompaniments, to be beautiful yet functional. Here are over ninety forms of pasta, each shown through especially commissioned photographs, mathematical formulae that accurately describe each shape, and drawings that reveal the hidden genius of our everyday food. Brief texts describe the special attributes of each form of pasta, along with advice on specific uses in cooking."
The author, George L. Legendre, is principal of IJP Architects in London and a leading specialist in complex surfaces.
90 full-color photographs and 200 black-and-white illustrations.
208 pages.
[ get it here ]
The OXO Tot Sprout Chair balances baby's comfort and grown-ups' design sensibility. Sprout is an extended-use chair that grows with your child and her developmental stages, from six months to five years. For a perfect, comfy fit during all stages, the seat adjusts in height and depth and the footrest is height-adjustable.
A depth-adjustable tray accommodates baby as she grows and can be removed so the chair can be pulled up to the table. The seat, back and cushions are contoured for comfort and promote "sitting up straight," and a 5-point harness secures baby firmly in the seat. The chair and cushion are easily wipeable for quick cleanup of crumbs and other sticky messes.
For children over age three, the crotch post, tray and harness can be removed to convert the high chair to a youth chair so kids can sit comfortably at the family table. For grown-ups' added convenience, Sprout requires no tools to adjust the seat, tray or footrest. Sleek wood construction and a space-saving design complement any home décor.
It has five levels of seat height and depth that can be adjusted without tools; a tray that holds more than seven ounces of spilled liquid; and a chair and cushion that are BPA-, phthalate- and PVC-free.
Available in the following styles: Green/Walnut (left), Orange/Birch (center) , and Taupe/Birch (right).
19"w x 12.25"l x 37"h.
[ get it here ]
2.2"w x 11"l x 0.2"d.
[ get it here ]
The BABYBJÖRN Soft Bib is ergonomically designed to fit your child perfectly. This soft and comfortable bib catches food that "misses" baby's mouth. The neckband is a soft beaded ring and has an adjustable snap. This allows your rapidly growing child to use it for a long time. With the BABYBJÖRN Soft Bib, washing sticky bibs will be a thing of the past. Just rinse it off and use it again.
The plastic is certified safe for foods and complies with the safety standards for plastics both in Europe (EEC) and the USA (FDA). This product is PVC-free and contains no bisphenol A (BPA), phthalates, cadmium, lead, bromine or chlorine. Moreover, the plastic is recyclable. Available in blue, green, pink, red, and yellow (as shown above).
8.5"w x 10.5"l x 1.5"d.
Neck measurements: 7.5-12 in/19-30 cm.
[ get it here ]
At 10:19 a.m. EST today a memo from Condé Nast's CEO announced that Gourmet magazine will cease monthly publication. Even though it'll become an online, TV and book publishing brand, it's just not the same.
Tragic.
In November, 2006 Mark Bittman's "The Minimalist" in the New York Times introduced the "No-Knead Bread" recipe by Jim Lahey, who is the baker and owner of the Sullivan Street Bakery in New York City, and ever since, countless households worldwide have made loaves of delicious bread—so, so effortless and simple to make! —based on the recipe. Now Lahey shares his inventive, and practically foolproof, recipes for classic breads all in this must-have book.
224 pages.
[ get it here ]
6.5"l.
[ get it here ]
This stainless steel utensil designed by the design duo Transformer for Sagaform combines 3—!!!—tools in one. The handle allows you to measure spaghetti portions per person, the prongs dish out long pastas, and the side is one handy parmesan grater.
10.25"l.
[ get it here ]
Edited by pop-artist Richard Hamilton and Vicente Todolí, Director of the Tate Modern London, "Food For Thought, Thought For Food" explores the relationship between the cuisine of Ferran Adrià's elBulli and the world of art, from the starting point of Adrià's participation in documenta 12 and the debates this ignited on gastronomic creativity and artistic creation.
The book examines the essence of elBulli's creativity and compiles debates, texts and round tables between artists, chefs, critics, gallerists and curators, representing the most potent personalities of the art and gastronomic worlds including: Adrian Searle, Heston Blumenthal, Anya Gallaccio, Peter Kubelka, Antoni Miralda, Carsten Heller, Massimiliano Gioni, Massimo de Carlo, Jerry Saltz, Bill Buford, Davide Paolini and Bice Curiger.
350 pages.
[ get it here ]
