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Studio Olafur Eliasson : The Kitchen
by Olafur Eliasson and Alice Waters


Overview -

A cookbook with over 100 vegetarian recipes for the home cook from the studio kitchen of world-renowned artist Olafur Eliasson.

Discover the act of cooking and eating in a creative environment with Studio Olafur Eliasson: The Kitchen Read more...


 
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More About Studio Olafur Eliasson by Olafur Eliasson; Alice Waters
 
 
 
Overview

A cookbook with over 100 vegetarian recipes for the home cook from the studio kitchen of world-renowned artist Olafur Eliasson.

Discover the act of cooking and eating in a creative environment with Studio Olafur Eliasson: The Kitchen.

Featuring over 100 vegetarian recipes cooked at Olafur Eliasson's studio kitchen, these recipes have served as nourishment and source of creative inspiration and communal discussion every day for his staff, artists, and guest collaborators, including Rene Redzepi and Alice Waters.

Foreword by Alice Waters, who has cooked in the kitchen, and shares Olafur's vision for cooking and eating together as a daily connection that inspires.

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Details
  • ISBN-13: 9780714871110
  • ISBN-10: 0714871117
  • Publisher: Phaidon Press
  • Publish Date: April 2016
  • Page Count: 368
  • Dimensions: 10.4 x 8 x 1.4 inches
  • Shipping Weight: 2.85 pounds


Related Categories

Books > Cooking > Specific Ingredients - Vegetables
Books > Cooking > Vegetarian

 
Publishers Weekly Reviews

Publishers Weekly® Reviews

  • Reviewed in: Publishers Weekly, page .
  • Review Date: 2016-05-02
  • Reviewer: Staff

Artist Eliasson wasn’t planning on creating an amazing, collaborative vegetarian dining experience when he installed a kitchen in his Berlin architecture and design studio 13 years ago. What was supposed to be a simple source for lunches blossomed into an experience that incorporates and references its environment, a sumptuous blend of food and design elegantly displayed here. The design experience begins with the book’s cover, a black-and-white image of team members sitting down to lunch, with only the food displayed in brilliant color. It’s a theme that runs throughout the tome. From a food perspective, the book is an approachable compilation of vegetarian comfort food, sourced from chefs Asako Iwama and Lauren Maurer as well as employees. The team offers a sensible, approachable mix of everyday dishes (penne with ginger and tomatoes, chocolate hazelnut cookies, spinach and Parmesan polenta, massaman curry) that are well within the abilities of even novice cooks. These recipes are interspersed with images and dishes from various events held at the complex (often items that can be prepped ahead of time, such as flan with caramel sauce). Essays, photo montages, poems, and short vignettes highlight the team’s green efforts, including composting, and offer tips on growing your own vegetables. This truly stunning effort is as much a feast for the eyes as it is for the stomach. (Apr.)

 
BAM Customer Reviews