A complete catalog of Monet’s famous Water Lilies, featuring 210 paintings from private and public collections. Monet devoted the last twenty-five years of his life to painting the water lilies that f
Anne de Stoop shares her infectious delight for Portugal via a tour of the diverse country: the Minho and Douro regions in northern Portugal, renowned for their fertile landscapes and port wines; the
The unequivocal reference tome on the full spectrum of twentieth-century French cooking, interpreted and revised by master chef Paul Bocuse for the home cook. Celebrated chef Paul Bocuse is the autho
In this sumptuous book, Alberto Pinto excels at creating a perfect harmony of volume and space by bringing fresh inspiration to established design principles. He assembles an unprecedented range of st
While modern design often neglects cultural and artistic heritage in favor of minimalism, Siraudeau demonstrates that it isn’t necessary to forgo tradition to create a fashionable home. With his eye f
More than a simple chronology, this volume explores the technical resources used to measure time—solar, hydraulic, mechanical, or electrical—just as it explains the key factors behind the major breakt
The French bistro provides an irresistible dining experience, combining fresh, traditional dishes with a friendly atmosphere. With its checkered tablecloths, chalkboard menus brandishing the plats du
Daniel Buren consistently questions how art is conceived and perceived, and deliberately inverts the relationship that visual artworks maintain with the places where they are exhibited. Because an exh
Francis Bacon was so inspired by the Picasso exhibit in 1927 at the Paul Rosenberg gallery in Paris that he decided to dedicate himself to painting. From that point onward, he established and maintain
Sixty-seven female artists and their work from the sixteenth century to the present demonstrate the evolution of art through a female-empowered lens.The history of art has been forever considered, wri
Ferrandi, the French School of Culinary Arts in Paris―dubbed "the Harvard of gastronomy" by Le Monde newspaper―is the ultimate pastry-making reference. From flaky croissants to paper-thin m
