Overview
Instant New York Times BestsellerInspiration leaps off the pages from Jerry Saltz's new book on creativity. . . . This book is for the artist or non-artist, for the person who gets plain English, for the person who understands that practical talk can coax out the mystical messages that lie underneath. --Steve Martin Art has the power to change our lives. For many, becoming an artist is a lifelong dream. But how to make it happen? In How to Be an Artist, Jerry Saltz, one of the art world's most celebrated and passionate voices, offers an indispensable handbook for creative people of all kinds. From the first sparks of inspiration--and how to pursue them without giving in to self-doubt--Saltz offers invaluable insight into what really matters to emerging artists: originality, persistence, a balance between knowledge and intuition, and that most precious of qualities, self-belief. Brimming with rules, prompts, and practical tips, How to Be an Artist gives artists new ways to break through creative blocks, get the most from materials, navigate career challenges, and above all find joy in the work. Teeming with full-color artwork from visionaries ancient and modern, this beautiful and useful book will help artists of all kinds--painters, photographers, writers, performers--realize their dreams.
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Details
- ISBN-13: 9780593086469
- ISBN-10: 0593086465
- Publisher: Riverhead Books
- Publish Date: March 2020
- Dimensions: 7.6 x 5.3 x 0.6 inches
- Shipping Weight: 0.7 pounds
- Page Count: 144
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Whether you want to be educated, inspired or deliciously distracted, these releases can help.
ā
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The internet’s useful and all, but have you picked up an almanac lately? Ken Keffer’s Earth Almanac is a fine specimen, focused on phenology, the interconnection of living things through seasonal change. Each of its 365 entries explores a particular natural creature, phenomenon or feature; on the day of this writing, Keffer looks closely at the “twittering flights of the American woodcock,” aka bog sucker, mud bat or brush snipe. Beautifully illustrated, Earth Almanac makes a delightful daily read-aloud with family. Keffer’s generalist approach offers encouragement to budding naturalists, inviting us to action as field data collectors and advocates for the earth. “People are more likely to protect what they are familiar with and what they care about,” he writes.
How to Be an Artist
In 2018, Jerry Saltz, senior art critic for New York magazine, wrote a piece on how to live more creatively, featuring 33 “nodes and nubs of advice.” It proved wildly popular, so Saltz kept going, thinking more deeply about how to make art a part of one’s life—and what is art, anyway? The result is the trim, brilliant How to Be an Artist, which combines color reproductions of famous works with inspiring directives, pep talks and juicy reflections on art-making and sustainable creative practice. Whether you’re a proud amateur or a frustrated expert, these are words worth taking to heart. Saltz’s knowledge veins run deep, and his voice is crisp, frank, intimate and urgent.
Procrastibaking
As I polish off this column a day past my deadline, you can bet that I’m loving a new cookbook with chapter headings like “Better-Late-Than-Never Brownies and Bars,” “Late-for-Everything Loaf Cakes” and “Sorry-for-the-Delayed-Response Savory Bakes.” This is Erin Gardner’s Procrastibaking, and it is giving me life. Never mind that I absolutely want to try every delicious-sounding recipe, of which there are more than 100, and most of which are making a successful appeal to my sweet tooth. I also want to nail the word search, mazes and other games that are sprinkled throughout the book like finishing sugar. But first I must finish this column . . . or must Iā? After all, the majority of these treats can be turned out in under 50 minutes, I’m told.
Lifestyles: April 2020
Whether you want to be educated, inspired or deliciously distracted, these releases can help.
ā Earth Almanac
The internet’s useful and all, but have you picked up an almanac lately? Ken Keffer’s Earth Almanac is a fine specimen, focused on phenology, the interconnection of living things through seasonal change. Each of its 365 entries explores a particular natural creature, phenomenon or feature; on the day of this writing, Keffer looks closely at the “twittering flights of the American woodcock,” aka bog sucker, mud bat or brush snipe. Beautifully illustrated, Earth Almanac makes a delightful daily read-aloud with family. Keffer’s generalist approach offers encouragement to budding naturalists, inviting us to action as field data collectors and advocates for the earth. “People are more likely to protect what they are familiar with and what they care about,” he writes.
How to Be an Artist
In 2018, Jerry Saltz, senior art critic for New York magazine, wrote a piece on how to live more creatively, featuring 33 “nodes and nubs of advice.” It proved wildly popular, so Saltz kept going, thinking more deeply about how to make art a part of one’s life—and what is art, anyway? The result is the trim, brilliant How to Be an Artist, which combines color reproductions of famous works with inspiring directives, pep talks and juicy reflections on art-making and sustainable creative practice. Whether you’re a proud amateur or a frustrated expert, these are words worth taking to heart. Saltz’s knowledge veins run deep, and his voice is crisp, frank, intimate and urgent.
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As I polish off this column a day past my deadline, you can bet that I’m loving a new cookbook with chapter headings like “Better-Late-Than-Never Brownies and Bars,” “Late-for-Everything Loaf Cakes” and “Sorry-for-the-Delayed-Response Savory Bakes.” This is Erin Gardner’s Procrastibaking, and it is giving me life. Never mind that I absolutely want to try every delicious-sounding recipe, of which there are more than 100, and most of which are making a successful appeal to my sweet tooth. I also want to nail the word search, mazes and other games that are sprinkled throughout the book like finishing sugar. But first I must finish this column . . . or must Iā? After all, the majority of these treats can be turned out in under 50 minutes, I’m told.