From Heath Ceramics, the beloved California designer, maker, and seller of home goods, comes a captivating and unprecedented look at beautifully designed interiors where tile is an important and integral part of the design. Tile Makes the Room, by Heath’s owners Robin Petravic and Catherine Bailey, winners of the National Design Award from the Cooper Hewitt, Smithsonian Design Museum, is about exceptional spaces and places—the kind you want to step into and examine each and every detail of—where tile is the main ingredient, though not the only star. From the dwellings of notable designers to everyday homeowners, grand installations and subtle designs all showcase tile’s role in the form and function of architecture and interiors. The book, for design professionals and aficionados alike, features inspiration on every page; a look at tile making; a unique perspective on color, pattern, and texture; and public installations around the world to visit and enjoy, Tile Makes the Room is essential reading on interiors and tile.

Publisher description

Named one of the Ten Best Books About Food of 2018 by Smithsonian magazine MAD Dispatches: Furthering Our Ideas About Food Good food is the common ground shared by all of us, and immigration is fundamental to good food. In eighteen thoughtful and engaging essays and stories, You and I Eat the Same explores the ways in which cooking and eating connect us across cultural and political borders, making the case that we should think about cuisine as a collective human effort in which we all benefit from the movement of people, ingredients, and ideas. An awful lot of attention is paid to the differences and distinctions between us, especially when it comes to food. But the truth is that food is that rare thing that connects all people, slipping past real and imaginary barriers to unify humanity through deliciousness. Don’t believe it? Read on to discover more about the subtle (and not so subtle) bonds created by the ways we eat. Everybody Wraps Meat in Flatbread: From tacos to dosas to pancakes, bundling meat in an edible wrapper is a global practice. Much Depends on How You Hold Your Fork: A visit with cultural historian Margaret Visser reveals that there are more similarities between cannibalism and haute cuisine than you might think. Fried Chicken Is Common Ground: We all share the pleasure of eating crunchy fried birds. Shouldn’t we share the implications as well? If It Does Well Here, It Belongs Here: Chef René Redzepi champions the culinary value of leaving your comfort zone. There Is No Such Thing as a Nonethnic Restaurant: Exploring the American fascination with “ethnic” restaurants (and whether a nonethnic cuisine even exists). Coffee Saves Lives: Arthur Karuletwa recounts the remarkable path he took from Rwanda to Seattle and back again.

This classic cookbook brings together 87 recipes for pasta sauces and 36 pizza and calzone recipes, as well as tasty pasta doughs, such as buckwheat, red pepper and saffron. Featuring beautiful line drawings throughout, the book is a feast for the eyes as well as the palate. Alice Waters, whom Craig Claiborne has called “that great American rarity, a deservely celebrated native-born chef,” gives us here the extraordinary pastas, pizzas, and calzones that she serves in her famous Chez Panisse restaurant in Berkley, California. Based on the freshest and best seasonal ingredients, every recipe is bursting with flavor and unexpected combinations. Inspired as much by Providence as by Italy, these recipes reveal Chez Panisse's strong Mediterranean affinities, not only in the choice of ingredients, but also in the combinations that make them so tantalizing. Chez Panisse Pasta, Pizza & Calzone will send cooks from the garden to the kitchen, rejoicing in the bounty of nature and in miraculous transformations of fresh, beautiful ingredients into tantalizing meals. Praise for Chez Panisse Pasta, Pizza & Calzone “After reading Alice Water's new book, I'm ready to proclaim her a culinary oracle. She dazzles me—the things she does with garden-fresh ingredients, the unexpected and wonderful results she obtains. This is a glorious book by a great chef.”—Paula Wolfert “These recipes are fun to read, a good combination of the tried and true and the extrasensory perception that is almost a trademark of Alice's cooking. I especially like havuing the four seasonal sections in which the accent is on what is fresh then. The fruits and herbs and everything else that goes on the table are of that one special time in the year.”—M.F.K. Fisher “Pizza? What an odd, ordinary thing for one of America's most respected establishments to put on the menu. When the pizza came and I tasted it, I saw what Alice Waters was about: the ordinary made extraordinary by the use of fine unusual ingredients—in this case girolles in a general creaminess, spiked with a little Parmesan and onion—put together by a skillful and unusual taste.”—Jane Grigson

A survey of houses designed by Steven Ehrlich and Takashi Yanai of EYRC Architects, an award-winning firm whose modernist approach is infused with deep engagement with the vernacular. Recipient of the 2015 Firm Award from the American Institute of Architects, EYRC Architects is internationally recognized for elegant design in a modernist spirit. Residential designs are at the heart of the practice, which now encompasses commercial and institutional projects. Sixteen houses are presented in the book, the majority in Southern California and others near San Francisco and Houston. These designs are characterized by the fusion of powerful, simple forms, with the cultural, climatic, and contextual particulars of place. Accompanying the drawings and luxurious color photography are sketches and source material that reveal the genesis of the design as well as the completed project. As Ehrlich says, "Blurring the boundaries between the built and natural environment, our designs merge California modernism with vernacular design elements. Through details and materials, we maximize the home owner's connection with the site and natural surroundings."

Adam Silverman is the face of a new generation of ceramics and pottery, a medium that has not had major presence in the contemporary art world museum or gallery scene for many years. Incorporating traditional pottery techniques with his own experimental approach, Silverman creates works that are minimal yet substantial, sensual, gritty, and beautiful. He is known to create unique glazes in order to achieve a finish that might bubble or foam or grind into the surface of a fired piece to reveal the layers and textures below, creating a surface with lacey or abstract gestural surfaces. This book is dedication to his work.

This sewing guide reveals a breakthrough method to simplify learning stitches of all kinds, with more than 100 stitches from the simple to the fanciful. As makers, we tend to learn different stitches over time without thinking much about how they relate to one another. But when Natalie Chanin and her teams at Alabama Chanin and The School of Making began to look at needlework closely, they realized all stitches are based on geometric grid systems. They also discovered that learning new stitches—even elaborate ones—became simple and easy when using grids as guides. In The Geometry of Hand-Sewing Chanin presents their breakthrough method, featuring illustrated instructions (for both right- and left-handed stitchers) for more than 100 stitches—from the basic straight and chain to complex feather and herringbone. Photos of both right and wrong sides are included, as well as guidelines for modifying stitches to increase one’s repertoire further. The book also offers downloads for two stitching cards with the grids on which every stitch in the book is based. These printable cards can be used as stencils for transferring grids to fabric.