Brooklyn Modern is the first book to explore the connection between Brooklyn’s astounding rebirth and its emerging architecture. As the new cultural heart of New York, Brooklyn has recently attracted many young people interested in creating their own sense of space, as well as in renovating brownstones and townhouses. The results are homes that express the optimism, resourcefulness, and experimentation of many of Brooklyn’s bohemian residents. Cutting-edge new public buildings have also enhanced the area’s cachet.Working with spatial and financial restraints, architects in Brooklyn have demonstrated deft solutions to urban living everywhere. Likewise, the architects working in Brooklyn are no longer just local firms, but "star-chitects" such as Frank Gehry, Richard Meier, and David Adjaye, among others. Essays by two very popular bloggers, Grace Bonney of Design*Sponge and Jonathan Butler of Brownstoner, give perspective on new ways of living as aesthetics and landscape change.

Brooklyn today fosters creative communities as never before, and they have cultivated a renegade approach to style—one rooted in broad-minded eclecticism and independence. Brooklyn Interiors roams through twenty-four homes that embody this spirit—from brownstones and row houses to lofts and apartments. Each one exemplifies a knack for beautifully reconciling a respect for tradition, an embrace of modernism, and an appreciation for the handcrafted. In these spaces designed by the individuals who inhabit them, a rallying ideal comes into focus: to carve out one’s own niche within the urban environment. This is what makes the Brooklyn lifestyle so compelling for people around the world.

A first-of-its-kind collection, The Brooklyn Bartender gathers 300 of the most innovative, exciting, and authentic cocktail recipes from this booming, destination borough at the height of its international popularity. Brooklyn is one of the top trendsetting places today anywhere. Its neighborhoods, artists, writers, restaurants, and, yes, drinking establishments set the pace for the rest of the nation. Brooklyn Bartender takes us behind the bar to experience 300 of the best and most inventive drinks being served today, plus tips for at-home mixologists. Organized by spirit, the recipes allow readers to replicate bartenders' signature drinks, including everything from the ornate juleps and cobblers of Maison Premiere to the party-friendly "Frozemonade" at Extra Fancy to the namesake gin cocktail of Clover Club. Additional features include "5 Takes on the Martini" and variations on other classic drinks, as well as bartenders' recommendation for events, infused spirits, and more. Designed to be the perfect bar-side companion, the sophisticated compilation will be enhanced by more than 250 photos and illustrations.

In particular, they question whether sprawl was a necessary condition of American industrialization; could the agricultural base that preceded and surrounded the city have survived the onrush of residential real estate speculation with a bit of foresight and public policies that the politically outnumbered farmers could not have secured on their own?

What do the fashionable food hot spots of Cape Town, Mumbai, Copenhagen, Rio de Janeiro, and Tel Aviv have in common? Despite all their differences, consumers in each major city are drawn to a similar atmosphere: rough wooden tables in postindustrial interiors lit by edison bulbs. There, they enjoy single-origin coffee, kombucha, and artisanal bread. This is 'Global Brooklyn,' a new transnational aesthetic regime of urban consumption. It may look shabby and improvised, but it is all carefully designed. It may romance the analog, but is made to be Instagrammed. It often references the New York borough, but is shaped by many networked locations where consumers participate in the global circulation of styles, flavors, practices, and values. This book follows this phenomenon across different world cities, arguing for a stronger appreciation of design and materialities in understanding food cultures. Attentive to local contexts, struggles, and identities, contributors explore the global mobility of aesthetic, ethical, and entrepreneurial projects, and how they materialize in everyday practices on the ground. They describe new connections among eating, drinking, design, and communication in order to give a clearer sense of the contemporary transformations of food cultures around the world.

Winner of the 2018 Dedalus Foundation Exhibition Catalogue Award This book explores how Georgia O’Keeffe lived her life steeped in modernism, bringing the same style she developed in her art to her dress, her homes, and her lifestyle. Richly illustrated with images of her art and views of the two homes she designed and furnished in New Mexico, the book also includes never before published photographs of O’Keeffe’s clothes. The author has attributed some of the most exquisite of these garments to O’Keeffe, a skilled seamstress who understood fabric and design, and who has become an icon in today’s fashion world as much for her personal style as for her art. As one of her friends stated, O’Keeffe "never allowed her life to be one thing and her painting another." This fresh and carefully researched study brings O’Keeffe’s style to life, illuminating how this beloved American artist purposefully proclaimed her modernity in the way she dressed and posed for photographers, from Alfred Stieglitz to Bruce Weber. This beautiful book accompanies the first museum exhibition to bring together photographs, clothes, and art to explore O’Keeffe’s unified modernist aesthetic. This book accompanies the show at the Peabody-Essex Museum, Georgia O’Keeffe: Art, Image, Style.

BEER SCHOOL Beer School Bottling Success at the Brooklyn Brewery What do you get when you cross a journalist and a banker? A brewery, of course. “A great city should have great beer. New York finally has, thanks to Brooklyn. Steve Hindy and Tom Potter provided it. Beer School explains how they did it: their mistakes as well as their triumphs. Steve writes with a journalist’s skepticism—as though he has forgotten that he is reporting on himself. Tom is even less forgiving—he’s a banker, after all. The inside story reads at times like a cautionary tale, but it is an account of a great and welcome achievement.” —Michael Jackson, The Beer Hunter “An accessible and insightful case study with terrific insight for aspiring entrepreneurs. And if that’s not enough, it is all about beer!” —Professor Murray Low, Executive Director, Lang Center for Entrepreneurship, Columbia Business School “Great lessons on what every first-time entrepreneur will experience. Being down the block from the Brooklyn Brewery, I had firsthand witness to their positive impact on our community. I give Steve and Tom’s book an A++!” —Norm Brodsky, Senior Contributing Editor, Inc. magazine “Beer School is a useful and entertaining book. In essence, this is the story of starting a beer business from scratch in New York City. The product is one readers can relate to, and the market is as tough as they get. What a fun challenge! The book can help not only those entrepreneurs who are starting a business but also those trying to grow one once it is established. Steve and Tom write with enthusiasm and insight about building their business. It is clear that they learned a lot along the way. Readers can learn from these lessons too.” —Michael Preston, Adjunct Professor, Lang Center for Entrepreneurship, Columbia Business School, and coauthor, The Road to Success: How to Manage Growth “Although we (thankfully!) never had to deal with the Mob, being held up at gunpoint, or having our beer and equipment ripped off, we definitely identified with the challenges faced in those early days of cobbling a brewery together. The revealing story Steve and Tom tell about two partners entering a business out of passion, in an industry they knew little about, being seriously undercapitalized, with an overly naive business plan, and their ultimate success, is an inspiring tale.” —Ken Grossman, founder, Sierra Nevada Brewing Co.