Rizzoli News

 

May 13, 2015

Tips for Spring & Summer: In the Garden

“This is the [time] that I relish the most, when everything is new and fresh. The glistening lime greens, yellows and oranges of oaks and beeches fade so fast that every moment has to be savoured. The fleeting pink of unfurling copper beeches has a magic of its own, as does the short-lived blue and yellow partnership between the camassias and massed buttercups in the Meadow. The apple trees are in blossom, the bees are once again in the garden and it is a time to give thanks for the miracle of creation in all its glory.’
—H. R.H. The Prince of Wales, from Highgrove: An English Country Garden


Flowers and Bouquets:

From Charlotte Moss, author of Charlotte Moss: Garden Inspirations

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“I think about making a flower arrangement the same way I consider a room, creating a composition that will equal the sum of its parts. Color, texture, scale, and location of an arrangement are as important as doing a floor plan in decoration.

Bouquets represent what you did right all year long, plotting and planning your garden. The little nosegays, the large voluptuous bouquets, they all signify that moment when whatever is at its peak gets plucked and somehow all comes together to tell a story.”

Single Flower Arrangements:

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When I have given talks in the past I have always said that an arrangement containing a single type of flower can make anyone look like a flower arranging genius. There is no anxiety about what goes with what, a total confidence booster. Single flower arrangements are about simplicity, and, of course, the vessel that holds them takes on greater appearance. As in anything, practice and experimenting are essential.

Edibles & Arrangements:

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Of course I love cooking with the herbs I grow, but many also make great companions in my floral arrangements, like scented geranium, tomato leaves, mint, parsley, and lemon verbena. Small pots of herbs are a beautiful notion at each place setting, while a centerpiece of pots of varying heights wafting their gentle fragrance will enhance any meal.

Wildflower Arrangements:

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Wildflowers were my first encounter with selecting, collecting, and arranging. They introduced me to a world with no boundaries and no rules. They taught me that what there is, there is, and make the most of it, even if a single blossom is the bounty of the day… I learned to appreciate beauty in its natural habitat. In the wild, not a soul around, far from the street vendors selling flowers and the florist shops oozing with the exotic and the spectacular, I learned, and only later in life realized, that the simple things can be the most sublime.

White Arrangements:

Untitled Extract Pages-26

Of all the exciting color schemes I have experimented with, enjoyed, and recreated over the years, I always come back to white and green. The clarity, calm, purity, and fragile elegance of white flowers make them a luxurious garden treasure.


Flowers in the home:

From Rachel Ashwell, author of The World of Shabby Chic

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“Flowers are the soul of my aesthetic and design work. They are a constant source of inspiration for their color, abundance, and simplicity. The cycle of life of flowers and nature is a constant reminder to me to embrace the imperfect, to celebrate newness, however fleeting, and to accept the inevitable. For me, every stage of a flower’s life has its beauty, from the first little bud to the blossom and falling petals. I celebrate each stage, often with different vases that compliment the process, from a bud vase to a large vintage vase and ending with some petals in a discarded saucer.

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A vase of fresh-cut flowers, however small, shows recent attention and love—a virtually empty room will not feel abandoned if there are flowers. The process of preparing fresh-cut flowers is a Zen moment for me. My garden, and working with flowers, gives me endless joy, inspiration, and peace.”

Tips for Spring & Summer: Vegetables We Love

“[P]lant-based recipes aren’t just enticing and flavorful; these are anti-inflammatory, alkaline foods that balance hormones, blood sugar, and blood pressure. Simple to prepare yet effective, this is hydrating food, rich in the emollient oils that are so good for your skin, nervous system, and brain. They are designed to help relax tired muscles, soothe stress, and comfort you.

In general, most fresh produce has the maximum nutrients in it the moment it is picked. If you’ve tried freshly picked fruits or vegetables, you’ll have experienced just how superior the flavor and texture of this produce is over store-bought. It’s incomparable. The fresher the produce, the better.”

—From The Ranch at Live Oak Cookbook: Delicious Dishes from California’s Legendary Wellness Spa

The Benefits of Fresh Vegetables:

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Asparagus: Asparagus spears contain more antioxidants than broccoli—but only if they’re freshly harvested (you might want to try growing your own). Even one day after they’ve been picked, asparagus contains just a quarter of the original nutrients. It’s sometimes tempting to use white asparagus spears for aesthetic reasons, but blanched asparagus lacks many of the phytonutrients that make regular green asparagus so good for you.

Eggplants: These contain a type of anthocyanin compound called nasunin, which is believed to protect brain cells; nasunin may have the potential to rebuild brain cells and slow down the brain’s aging process. Eggplants also contain antioxidant phenolics with the potential to protect against free radicals, and therefore protect against degenerative diseases like cancer and coronary diseases. To gain the benefits of these powerful phytonutrients, it’s essential to eat the whole vegetable.

Greens such as spinach, romaine, arugula, and dandelion leaves are some of the healthiest vegetables, especially when eaten raw. For greens, choose varieties with the darkest leaf color; these have more lutein, a phytonutrient with antiaging properties that helps the eyes, nerve endings, and the brain. For lettuces, the darker the red, the more anthocyanins they contain, plus dark red lettuces can have more lutein. (more…)

Tips for Spring & Summer: Entertaining

“Summertime is picnic time, and the table on my terrace in the country has replaced the picnic tables of my childhood but not the memories. Eating outdoors has always felt festive because of those childhood memories of cooking on the grill, having large family gatherings outdoors, or enjoying a simple backyard meal. A small lunch with a few girls, our annual family weeklong reunion, a celebration for a friend, or simply our weekend meals—we dine outside every chance, weather permitting. Some will swear that the food tastes better. I enjoy being amidst the trees, shaded by an umbrella, hearing the ocean and the birds and my dogs snoozing nearby. Setting the table each meal with a tablecloth, flowers from the garden, and a mix of china makes every meal beautiful and enjoyable.”

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Experiment. Try something new as a centerpiece . Follow the golden rules on height (all guests should be able to see each other) and no fragrance at the table. But after that, the table is yours to design.

Place cards make it easy for everyone—no decisions to be made. Your guests should not have to work or agonize about where to sit.

Give placement a lot of thought. Mix people up; don’t put two people together who know each other really well, unless that is the case all around. Give your guests a chance to get to know someone better. It shows that you thought about them.

Make a toast to welcome your guests. Plan it in advance and add humor—and brevity is always appreciated.

If it is a special occasion, make a commemorative photo book to send to guests afterward. It is so easy to do today with apps and websites like iBooks Author, blurb.com, and artifactuprising.com.

Use what you have in new and interesting ways. What do I mean? Look around at what you own—how can you use objects and accessories on the table? Be creative . . . but be beautiful.

Linens: beautiful, of course, and crisp, clean, and neatly ironed. Good housekeeping is the foundation to everything. Everyone should have a set of large white linen napkins. They go with everything and are perfect for buffet dinners.

When it comes to food, don’t use your guests as guinea pigs. Try every recipe before you serve it to others. Who needs that anxiety?

Take all the time you need to get ready for your own party; you will feel better and be more relaxed.

And, lastly, PRACTICE. Here we go again, you might say, but yes, practice works. Setting the table is everyday decorating, I have said it before and will continue the refrain. How do you expect to have successful dinner parties, luncheons, or tailgate picnics if you are not doing it every day for yourself and your family? You must first be hospitable to yourself.

—Charlotte Moss, from Charlotte Moss: Garden Inspirations

Tips for Spring & Summer: Utilizing Nature’s Bounty

“I was brought up to follow a very simple style of cookery. In a composed menu, I want to recognize the ingredients on the plate. I want to know, what end of which season it is and where I am. Am I in the north, the south, in the mountains, or on the coast? I want flavor to flower and stimulate, and taste to lie subtle and clean. An ingredient harvested at the peak of its ripeness will impart aromas and flavors that stimulate the senses as you bite it. And, as whatever you are chewing divulges itself to nose, teeth, and tongue, your palate will be the judge of the product’s freshness and vitality.”
— Daniel de la Falaise, from Nature’s Larder: Cooking with the Senses


The following recipes are from The Ranch at Live Oak Cookbook: Delicious Dishes from California’s Legendary Wellness Spa:

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Quinoa Salad with Spring Vegetables and Herbs

This lemony quinoa salad features the best of spring—asparagus, snap peas, radishes, mint, dill, green onion, and green garlic, which is mild, tender young garlic.

Makes 4 to 6 servings

Ingredients:
1 cup quinoa, rinsed and drained
1 teaspoon sea salt
1 bunch asparagus (about 1 pound)
2 cups sugar snap or snow peas, trimmed and thinly sliced on an angle
1 bunch radishes, trimmed and sliced (reserve tops for garnish)
1/4 cup loosely packed fresh mint leaves
1 scallion, thinly sliced
2 tablespoons coarsely chopped fresh dill
1 tablespoon minced green (spring) garlic, or 1 garlic clove, minced
2 tablespoons extra-virgin olive oil
1/2 teaspoon lemon zest
2 tablespoons fresh lemon juice
1 cup radish tops or wild arugula leaves, for garnish
Lemon wedges, for garnish
Nasturtium flowers and leaves, for garnish (optional)

In a heavy medium saucepan, bring 2 cups water, the quinoa, and 1/2 teaspoon of the salt to a boil over medium-high heat; reduce the heat and simmer until the liquid has reduced by half, about 10 minutes. Reduce the heat to low, cover, and cook until the quinoa is tender and the water has been absorbed, about 10 minutes longer. Transfer the quinoa to a large bowl and let stand until cooled to room temperature.

Fill a large skillet with 1 inch of salted water and bring to a simmer over high heat. Add the asparagus, cover, and cook until crisp-tender, about 2 minutes. Using tongs, transfer the asparagus to a bowl of ice water to cool. Drain the asparagus and pat dry with a clean kitchen towel. Cut the asparagus on an angle into 1-inch pieces and add to the quinoa along with the peas, radishes, mint, scallion, dill, and garlic.

In a small bowl, whisk together the olive oil, lemon zest and juice, and remaining 1/2 teaspoon salt to blend. Pour the dressing over the salad and stir to combine.
(The salad can be prepared up to 1 day ahead. Cover and refrigerate.) (more…)

April 29, 2015

Praise for Rizzoli’s Newest Titles

After what felt to many like the longest winter on record, the trees have begun to bud, the flowers are in bloom, and Spring is finally upon us.

As we move into this season of renewal, Rizzoli is honored to receive praise for our Spring 2015 titles from a number of well-regarded and respected news outlets and publications. We present to you a sampling of their reviews below.

INTERIORS

“A battered painted dresser; an overstuffed sofa covered in faded, flowered fabric; a chipped vase filled with nearly-gone cabbage roses; a light fixture draped in ropes of rock crystal. These design elements are a few of the lasting legacies of Shabby Chic, the home décor empire founded in the late ’80s by British transplant Rachel Ashwell. In her latest book, The World of Shabby Chic, the design doyenne looks back on her humble start in both life and business and shows how to mix tattered elegance with easy comfort.”
L.A. Times

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India Hick: Island Style invites us all to slide into our metallic espadrilles and find comfort in the shade in a hammock alongside she and her naturally tanned brood… The timeless homes she designs are strikingly gorgeous and provide more stylistic range than I would have expected in a book of this title. Her eye for detail and breadth of knowledge is clear, as is her father’s influence. The influential David Hicks would be incredibly proud of India’s regal take on casual living. It is inspiring to see the wide range of styles that comprise island living. This stunning book she offers a roadmap for achieving a similar aesthetic into your own home.”
Franki Durbin

“A new book by interior designer Windsor Smith celebrates interiors that are at once elegant and practical. ‘I want to knock down conventions and open up rooms so they work with the way we live now,’ she writes in the introduction to Windsor Smith Homefront: Design for Modern Living. ‘I don’t aspire to create beautiful rooms for people, as much as I want to change the way we live in them.’”
Architectural Digest

(more…)

March 31, 2015

Delve Deeper with Rizzoli’s YouTube channel

You can take a deeper look inside Rizzoli’s newest titles by visiting Rizzoli Publication’s YouTube channel. Narrated slideshows of our latest books, often narrated by the authors themselves, give greater insight into these new works all while giving you a sneak peek into previously unreleased art.

There are a number of videos already available for the Spring 2015 season, including:

The World of Shabby Chic: Beautiful Homes, My Story & Vision
At the heart of Shabby Chic is Rachel Ashwell’s unique take on characterful, time-worn, faded elegance underpinned with total comfort and a strong practical streak.

Patricia Underwood: The Way You Wear Your Hat
The ultimate celebration of the hat. Renowned milliner Patricia Underwood presents a visually stunning and informative look at the transformative value of the hat.

Snapshots of Dangerous Women
For the awesomely daring women in our lives comes the perfect gift: a jewel of a book that collects vintage candid snapshots of women enjoying unconventional activities.

(more…)

February 27, 2015

Look Inside Rizzoli’s Upcoming Spring Books

Looking for a sneak peek at our forthcoming books? You can preview excerpts of our Spring 2015 Rizzoli, Universe, and Skira Rizzoli titles on Issuu.

You can sign up for Issuu to follow your favorite book and magazine publishers, but sign up is not required. Just bookmark the webpage and check back to see the newest Rizzoli excerpts. More are uploaded every day so visit often!

You can find the Rizzoli Publications page here: 
www.issuu.com/rizzoli

You can also view our books by category by searching our “stacks” here:
 www.issuu.com/rizzoli/stacks

Here are just a few examples of upcoming Spring titles you can currently view on Issuu:

Top image from Nicky Haslam: A Designer’s Life

January 29, 2015

First Look: Rizzoli Spring 2015 Catalog

Though most of us may still be digging out from winter, it won’t be long before the trees begin to bud, the flowers bloom, and Spring will be upon us once again.

In the spirit of renewal, Rizzoli presents to you our newest crop of Spring 2015 titles, including books from:

Long-time Rizzoli authors and subjects like designer Charlotte Moss, the fashion house Louis Vuitton, celebrity baker Mich Turner, and our popular 1001 series;

Interior designers including Rachel Ashwell, founder of Shabby Chic, Windsor SmithIan Schrager, Barbara Westbrook, and Nicky Haslam;

Fashion notables such as actress Chloe Sevigny, creator of New York Fashion week Fern Mallis, hat designer Patricia Underwood, and fashion house Sacai;

Artists including John Singer Sargent, Basquiat, Frida Kahlo and Dustin Yellin;

Architecture and design subjects such as the tudor home, sustainable houses, classical architecture, and Sony electronics;

Pop Culture titles on such entertainers as Bob Dylan, New Order, and Kim Kardashian;

Cookbooks including Breakfast from George Weld of Egg in Williamsburg, Brooklyn; Real Maine Food from Ben Conniff, cofounder of Luke’s Lobster; and healthy eating from the founders of The Ranch at Live Oak;

And many, many more!

Top image from Highgrove: A Garden Celebrated

January 15, 2015

Kehinde Wiley to receive the
U.S. State Department Medal of Arts

Congratulations to artist Kehinde Wiley for being named this year’s recipient of the U.S. State Department Medal of Arts!

Secretary of State John Kerry will award Wiley on January 21st for his “substantive commitment to the U.S. State Department’s cultural diplomacy outreach through the visual arts”.
You can read more about this story via the New York Observer.

Image: After Jean-Auguste Dominique Ingres’ “The Virgin with the Host,” 2009. From Rizzoli’s Kehinde Wiley.

January 7, 2015

Less is More: 15 Tips to Live More Simply in the New Year

The start of a new year is always a great time to sit back, take stock of your life, and think about the improvements we could all stand to make in our lives. Whether you work too many hours, have slacked off at the gym, or desire to improve your personal relationships, there are many small changes we can make everyday to move us towards our goals.

One great life lesson to get you started is “Less is More”. Trying to do it all, be it all, and have it all is exhausting. Small, simple changes in the way we live can simplify our lives and leave us feeling relaxed and happy, instead of stressed and overwhelmed.

Domonique Bertolucci, a happiness expert and bestselling author of a successful series of inspirational books, brings us her newest work, Less is More: 101 Ways to Simplify Your Life: a collection of inspirational messages and advice that encourages the reader to enjoy life more by living a little more simply.

We offer you these 15 tips as inspiration to start your journey.


Live Your Life

‘Your time is limited so don’t waste it by trying to live someone else’s life.’
–Steve Jobs

When faced with a choice or decision in life, ask yourself, ‘What will make me happiest?’ While there will always be more you can do or achieve, being happy with who you are and the life you live is the only real goal to strive for.


Believe in Yourself

‘Men are not great or small because of their material possessions. They are great or small because of what they are.’
–James Cash Penney

If you find yourself thinking you need this or that in order to fit in, make the grade or be a part of things, remind yourself that nothing you can ever buy will make up for how you feel inside. Instead of spending your money buying things to build you up, invest your energy believing in who you are.


Don’t Try to Please Everyone

‘As soon as you’re done trying to please everyone else you actually have time to make yourself happy.’
–Delaney Curry

Trying to keep everyone happy is one of the fastest ways to make yourself unhappy. Although you might know a lot of people, there are probably only a few people who you really do love and cherish. Do what you can to bring joy and happiness to their lives and don’t worry about trying to please the rest.


Love Unconditionally

‘That’s what people who love you do. They put their arms around you and love you when you’re not so lovable.’
–Deb Caletti

It’s easy to love someone who is behaving in a lovable way. But it’s when they’re not being quite so lovable that they really need it. Love the people in your life for all that they are and with all of your heart. Loving unconditionally is the only real way to love.


Recharge Your Batteries

‘A little while alone in your room will prove more valuable than anything else that could ever be given you.’
–Rumi

When you live a busy life, it’s important to take time out to unwind. Regularly. Rather than waiting until your stress levels are at their peak, make time each day to sit quietly and relax, regardless of whether or not you feel like you need to.


Just Listen

‘Men are not great or small because of their material possessions. They are great or small because of what they are.’
–James Cash Penney

When someone comes to you with a problem, it’s all too easy to fall into solution mode. As good as telling someone what to do can make you feel, what they usually want is just to have you listen and, through your listening, have the chance to hear themselves think.


Enjoy the Ride

‘It is good to have an end to journey toward; but it is the journey that matters, in the end.’
–Ernest Hemingway

If, despite your efforts, you have failed to achieve a goal you have set, don’t be too hard on yourself. Remind yourself that what will matter at the end of your life isn’t how many things you have achieved, but how much you enjoyed the things you did.


Get in Touch

‘No act of kindness, however small, is ever wasted.’
–Aesop

Don’t put off getting in touch with a friend until you have time. If you find yourself thinking of someone, call them. Don’t let being busy be your excuse. Now is the perfect time to get in touch, no matter how briefly.


Try New Things

‘Life is like riding a bicycle. To keep your balance, you must keep moving.’
–Albert Einstein

Avoid getting stuck in a rut. Although doing the same thing over and over can offer some minor comfort, to live a truly balanced life you need to fill it with a variety of experiences. Make a point of trying new things. You don’t have to like every single one of them, but it’s only through experience that you’ll know what you do enjoy.


Take Small Steps

‘If all you can do is crawl, start crawling.’
–Rumi

Every achievement in life begins at the beginning, so don’t be put off by the gap between where you are now and where you want to get. Ask yourself, ‘What is one small thing I can do that will take me one step closer to my goal?’ If you keep this up, over time these little steps will add up to a giant leap.


Rest Up

‘Healing is a matter of time, but it is sometimes also a matter of opportunity.’
–Hippocrates

If you are feeling unwell, rest. It’s such a simple notion, but something people rarely do. If you try to soldier on through an illness, you will usually just make it last longer. But if you can stop, rest and allow your body to heal, your recovery will be complete in no time.


Love Yourself

‘Your relationships with others are always a direct reflection of the relationship you have with yourself.’
–Michael Thomas Sunnarborg

When you find yourself criticising a friend, stop. Most of the time, the things we find most annoying about others are mirrors of the qualities we like least about ourselves. Before you judge a friend for not being perfect, take a moment to forgive yourself the same.


Do Your Best

‘If you look for perfection, you’ll never be content.’
–Leo Tolstoy

There really is no such thing as perfection. It’s entirely subjective, which makes it an impossible goal. Remind yourself that as long as you do your best, your best will always be good enough.


Be Confident

‘You wouldn’t worry so much about what others think of you if you realized how seldom they do.’
–Eleanor Roosevelt

If you are feeling nervous or self-conscious about a social situation, there really is no reason to. If you find yourself worrying what other people think, stop. They’re far too busy worrying what you think about them to be bothered thinking about you.


Go with the Flow

‘If things start happening, don’t worry, don’t stew, just go right along and you’ll start happening too.’
–Dr. Seuss

One of the biggest causes of stress is trying to force things to turn out the way you want them to. The truth is that in life, some things will go your way and unfortunately others won’t. Rather than trying to force the outcome you want, look at how you can work with things the way they actually are.

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