Rizzoli News


January 2, 2017

Go Beyond Resolutions: A Year of Self-Discovery

Who needs resolutions? All you need for a fresh start is an open mind and a willingness to explore. Why not take the time to learn something new, try out that hobby you’ve been thinking about, or take a trip to a new locale? Below are just a few tips for taking the first steps towards a happier you.
Top image © Sylvie Lancrenon

Take an Inner Journey:

“Everything in your entire life reflects the choices you have made. If you wish for a different result, make a different choice.”

French women reportedly have great genes, but former supermodel and French wellness sensation Estelle Lefébure (author of Flammarion’s Mindful Beauty, seen at top) divulges how they really maintain their fantastic natural looks. Her positive outlook inspires, and she offers a simple, enjoyable path to well-being and looking fabulous forever.

Estelle Lefébure’s Creative Vision of a Better Life:

Suppose we took advantage of long winter evenings to visualize our most deeply desired goals, dreams, and longings. It’s a simple idea; all you do is identify these wishes as clearly as you can and embrace the belief that we have power over our own lives. The subconscious will direct you toward the actions that will transform your aspirations into reality.

And here’s some good news—this exercise in creative visualization costs no more than the price of paper, scissors, and glue. Envisioning success requires no investment whatsoever, except some time and reflection. It’s best to do this on your own, or with close friends, having first collected together old newspapers and magazines.

To begin, decide how you will undertake the project:
Use an entire wall in your home?
A large white or colored piece of cardboard?
A compartmented file that you can easily carry with you?

All you have to do is post drawings, photos, and quotations that inspire you. What makes you dream? Write down words that motivate you. Try to always formulate your thoughts positively, picturing yourself surrounded by abundance rather than deprivation.

The objective is to reflect sincerely and profoundly on your deepest longings, whether in private or professional spheres, in family life, romance, or any other area of your life that is important to you.”

Choose a Healthy Alternative:

Jar Salads_digitalexcerpt-4

Put down that hamburger and try this healthy and delicious lunch idea from Smith Street’s Jar Salads. Who wants a soggy salad? The trick to a perfectly fresh and crisp salad that can be kept in the refrigerator the night before is all about the layering: the dressing at the base, followed by protein or grains, then nuts or seeds, with the leafy greens and herbs on top.

Veggie Taco Salad
Makes 1

1 Lebanese (short) cucumber, diced
90 g (3 oz / 1/2 cup) cooked black beans
2 tablespoons chopped jalapenos
1 tomato, diced
3 tablespoons corn kernels
1/2 avocado, sliced, with lemon juice squeezed over
2 tablespoons shredded cheddar cheese
A handful of chopped coriander (cilantro)
A handful of baby English spinach leaves, to fill

Coriander & Lime Dressing:
3 tablespoons Greek-style yogurt
1 tablespoon apple cider vinegar
Juice of 1 lime
Large handful of coriander (cilantro), finely chopped
Pinch of caster (superfine) sugar
Sea salt
Mix together. (more…)

November 29, 2016


The holiday season is upon us once again—that time of year when family, food, and fun brings us together in celebration and gift giving. We all strive to find that perfect gift, and no matter who you have on your holiday gift list–be it a fashionista, a pet-lover, a chef, or a design aficionado—Rizzoli has a number of gift books that are sure to please every interest.
Rizzoli invites you to view our list of gift suggestions below, and if you don’t find what you’re looking for here, be sure to browse the categories at left for hundred’s of additional ideas. Thank you and Happy Holidays from Rizzoli!


Hair by Sam McKnight (Image at top)
A bounty of hairstyles, from nostalgic to androgynous, that have transformed women throughout the past forty years, from the legendary Sam McKnight, one of fashion’s leading hairstylists. With photographs spanning McKnight’s entire career, this book is a dramatic anthology of looks–from retro to androgynous, romantic to sexy, red to platinum–all from the master hairstylist’s deft hand.
Image from Hair by Sam McKnight Left: Jem Mitchell / Sara Blomqvist, Right: Glen Luchford / Tilda Swinton


Celebrating the 75th anniversary of this iconic luxury brand, this book presents a vibrant visual survey of Coach’s American style.

Francois Nars
An invitation into the beautiful and inspiring world of François Nars–makeup artist, photographer, and iconoclast.

Carolina Herrera: 35 Years of Fashion
The first book on the design career of Carolina Herrera, to be released on the occasion of the house’s thirty-fifth anniversary.


A long-awaited and highly intimate visual history of Versace, the glamorous and globally renowned Italian fashion house.

Dior: The Art of Color
This exquisite book takes the reader on a kaleidoscopic journey through the history of makeup, style, and color at the revered fashion house of Dior.

Yves Saint Laurent: The Perfection of Style
An intimate look at the famed designer and his work, revealing his artistic process and influence. (more…)

September 11, 2016

New Fall titles from Rizzoli

Now that the lazy days of summer are fading away, it won’t be long before we’ll hear the sound of crisp leaves underfoot and feel the early chill of fall. To help ease this transition, Rizzoli presents a rich collection of new titles to curl up with by the fire.

Enjoy the sampling of our books below or view our full catalog here.



Coach: A Story of New York Cool

Celebrating the 75th anniversary of this iconic luxury brand, this book presents a vibrant visual survey of Coach’s American style.

Coach: A Story of New York Cool

© Nars Cosmetics.

Francois Nars

An invitation into the beautiful and inspiring world of François Nars—makeup artist, photographer, and iconoclast—through an exclusive look at his editorial contributions for leading fashion magazines, personal photography projects, and the groundbreaking vision behind NARS Cosmetics.


January 29, 2016

Spring 2016 Titles from Rizzoli

While we eagerly await the warmth of spring, Rizzoli is pleased to present a sampling of new books that ramp up the anticipation.

We invite you to view a list of forthcoming Spring 2016 books on our Featured Titles page, and if you don’t find what you’re looking for there, be sure to browse the categories at left for hundred’s of additional titles.

Take a look at this sampling of new titles below.



Brooklyn Interiors
By Kathleen Hackett, Photographed by Matthew Williams
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
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.
Photograph © Matthew Williams

Vicente Wolf SIMON_DSC8080

The Four Elements of Design
From interior design icon Vicente Wolf, an inspirational guide for home decorators to designing unforgettable spaces based on the four natural elements.
Photograph © Vicente Wolf


House Rules
Drawing on examples of her own distinctive, humane modern design, celebrated architect Deborah Berke demonstrates how to create a serene haven for contemporary living.


January 5, 2016

New Year’s Resolutions from Rizzoli

Happy New Year and welcome to 2016!
Although we are returning to “normal” after weeks of holiday cheer, the New Year marks a time of change and transition. We all know self improvement can be a challenge, so Rizzoli is offering a few easily-accomplished resolutions to help get you on your way.

10 Minutes of Yoga Every Day

Is your resolution to focus on your health? Yoga is an easy way to improve both mind and body. Here are 10 Magic Moves you can do in 10 minutes or less from Yoga at Home.

Spend More Time Cooking At Home

Cooking your meals at home is both a great way to save money and to spend more time with the family. Here are a few recipes that will make this resolution easy to keep.

Dinner with Family from City Harvest:

Something Exotic from True Thai:

Healthy Breakfast from Sarabeth’s Good Morning Cookbook:

Get Your House In Order

New Year’s is a great time to start fresh, and nothing says fresh like a clean and tidy home. Here are a few simple but effective tips from French Chic Living: Simple Ways to Make Your Home Beautiful.

Spice Up Your Love Life

There’s no shame is resolving to find time for more intimacy with your significant other. And there’s also no shame in admitting that you can use a tip or two on how to accomplish this. Read this NSFW excerpt from The Boudoir Bible below, where sex educator Bettony Vernon guides you through this new sexual landscape.

Catch Up on Your Binge-Watching

Not every resolution has to send you back to the gym. Maybe you’ve resolved to catch up on those TV shows you missed, allowing you to finally be part of the conversation. Here are just a few recommendations from 1001 TV Show’s You Must Watch Before You Die.

Find Those Silver Linings

Is your New Year’s goal to try and find the silver linings in life? Everyone can use a little pick-me-up, and thankfully Hardie grant has published a whole line of books that set out to do just that, including 100 Days Happier: Daily Inspiration for Life-Long Happiness.

December 2, 2015

Holiday Entertaining: Main Course Recipes

With the holiday season in full swing, it’s time to start thinking about what you’ll serve your guests at your Christmas, Hanukkah, and New Year’s Eve gatherings. Enjoy the recipes below or click on the News tab for recipes and tips for your entire holiday meal.

Thyme-Basted Pork Tenderloin with Oyster Mushrooms

Four Servings
1 tablespoon grapeseed oil
One 1-1/4 pound (625-g) pork tenderloin
Sea salt and freshly ground pepper
4 tablespoons (60 g) unsalted butter
2 tablespoons extra-virgin olive oil
1-1/2 pounds (750 g) oyster mushrooms, torn
4 garlic cloves: 2 finely chopped, 2 crushed with skin
2 tablespoons chopped parsley
2 large thyme sprigs
Fleur de sel
Chopped toasted walnuts, for serving
Finely chopped shallots, for serving
Snipped chives, for serving

Heat the oven to 350F (175C). In a medium ovenproof skillet, heat the grapeseed oil until shimmering. Season the pork with salt and pepper. Add the pork to the skillet and cook over medium-high heat until browned all over, about 5 minutes. Transfer the skillet to the oven and roast the pork, turning twice, until an instant-read thermometer inserted into the thickest part of the meat registers 135F (55C), 18 to 20 minutes.

Meanwhile, in a large skillet, melt 1 tablespoon (15 g) of the butter in the olive oil. Add the mushrooms, season with salt and pepper, and cook over medium-high heat, stirring occasionally, until golden, 10 to 12 minutes. Add the chopped garlic and parsley and cook, stirring, until the garlic is fragrant, about 30 seconds. Remove the skillet from the heat.

Set the skillet with the pork over medium heat. Add the remaining 3 tablespoons (45 g) of butter, the crushed garlic cloves, and the thyme and cook until the butter is foamy. Carefully tip the skillet and, using a large spoon, baste the meat repeatedly until the butter is browned and smells nutty, 2 to 3 minutes.

Transfer the pork to a cutting board and cut into 8 equal wedges, slicing on the diagonal. Spoon the mushrooms onto plates, top with the pork, and drizzle with the brown butter in the skillet. Sprinkle with fleur de sel, walnuts, shallots, and chives and serve.

—From Bistronomy: Recipes from the Best New Paris Bistros


Holiday Entertaining: Preparing for Your Guests


Keep the guest list small: Don’t invite more people than can comfortably eat in your home and that you feel able to cook for.

Match your menu: If your party has a theme, use that to guide everything that you serve, from cocktails through dessert.

State your intentions clearly: Use the word “dinner” rather than “party,” and give people a specific hour (rather than a range of times) to discourage drop-ins. And don’t forget to ask for an RSVP.

Make menu cards: Handwritten menus communicate that your guests are in for something special. A well-named signature cocktail can also go a long way in setting a formal (and fun) tone.

Don’t try anything new: Seated dinners are not the time to experiment with new recipes. Stick with dishes that you have made before and you will be less stressed before and during the party.

Think ahead: Make as much ahead of time as possible to cut down on last-minute surprises. Many recipes (including the ones in this book) tell you what can be made in advance.

—From Pret-a-Party: Great Ideas for Good Times and Creative Entertaining


In my opinion, setting a beautiful table is an art form. The table setting not only conveys a mood but also frames the food being served. When you are having a great time at a dinner party, it is rarely simply because the food is tasty. Stepping into a room with a lovely table setting gives the impression of good things to come. It shows that you care and have made an effort on behalf of your guests. Often a glorious setting can bring simple fare to the next level.

Gather elements to set a particular scene—from selecting the right napkins and plates to enhancing them with the sparkle of glasses and the shine of the silverware. Do not save your good china, glasses, and silver for special occasions.
Make anytime special and use what you have. Even better—mix styles to create a more personal tablescape.

When it comes to forks, spoons, and knives, there is a “right” way to lay them on the table. The concentration of cutlery and glassware on the right-hand side of the plate is thought to have originated in France, with the idea that you should hold your napkin with your left hand and eat with your right. The conventional rule is that the fork should be on the left, and the knife and soup spoon on the right. All utensils and glasses are organized in order of use—from the outside in. If soup is the first course, the soup spoons are placed to the far right of the knives, unless a small shellfish fork is needed for the first course. A dessert fork and spoon may be placed horizontally above the dinner plate.

There are a few variations when it comes to glassware, but generally the water goblet is placed directly above the knife, a champagne flute just to the left, and the red and/or white wine glass to the right. Some people prefer to arrange their glasses by height. Just be sure they’re lined up, and slightly curved toward the guest, not creeping toward the adjacent diner. The bread plate (optional) is placed directly across from the glasses, aligned over the forks.

To ensure guests have adequate elbow room, established rules of etiquette dictate that there should be a minimum of 15 inches between place settings, or approximately 24 inches from the center of one place setting to the middle of the next. Make sure that your guests will never be without a plate in front of them. Two plates on top of one another will make the service easier. Besides, stacked plates of varying sizes also look good on the table. Or, you can put the soup bowl on top of the plate that will be used for the next course. The same goes for the salad plate if you start with a salad.

To make serving easier, have a pitcher filled with cold water on the table before everyone is seated. Or, even better, fill everyone’s water glasses before you sit down. Place salt and pepper on the table ahead of time, too, along with wine, bread, butter, or olive oil. This will save you unnecessary trips to the kitchen during dinner.

—From French Chic Living: Simple Ways to Make Your Home Beautiful

Holiday Entertaining: Cocktail Hour

Make your guests feel welcome. Introduce everyone, and be sure when you do to include a complimentary comment about who they are and/or what they do. After making introductions, offer each of your guests the drink of his or her choice. During the cocktail hour, play background music. I suggest compiling a playlist of French standards by Edith Piaf or hits by Carla Bruni.

Setting Up the Bar
Setting up the bar is key to successful entertaining. Do not serve too much alcohol or food to your guests before dinner as you want to make sure that they have an appetite. I set out bowls full of nuts (I prefer hazelnuts), edamame, and radishes with sea salt, which are always appreciated.

A tray for serving drinks should be readily available. A polished silver tray is best as it
is impervious to rings from cold bottles or glasses. A range of glassware is essential—
from crystal tumblers (heavy in your hand is perfect for whiskey) to stem glasses in different sizes. Cocktails are best served in small 2-to-3-ounce glasses, not in giant fishbowls. You want your guests to be happy, not sloppy. Other necessary pieces of equipment include a medium-size ice bucket (one made of crystal or silver is elegant), a few stirrers, a silver shaker, and a small plate for sliced and quartered lemon and limes. Select brightly colored cocktail napkins in fun patterns, and make them readily available.

Liquor, Wine , and Soft Drinks
Always have the following beverages available:
• An array of whiskey (Irish, bourbon, and Scotch), gin, vodka, rum, and dry vermouth, along with any special type of liquor that your friends enjoy, along with mixers, such as tonic, ginger ale, and bitters.
• A bottle of chilled white wine (opened or ready to be) and a bottle of red wine. I usually serve red wine with dinner. Chilled champagne is a chic addition.
• Bottles of Perrier or San Pellegrino for nondrinkers.

—From French Chic Living: Simple Ways to Make Your Home Beautiful


Rum Flip
Use best-quality aged rum in this holiday favorite and shake each drink individually.
Serves 8

1 1/2 cups aged rum
8 large eggs
8 tablespoons heavy cream
8 rounded teaspoons sugar
Ice cubes

For each drink, combine 3 tablespoons rum, 1 egg, 1 tablespoon cream, and 1 rounded teaspoon sugar in a cocktail shaker. Add about 1 cup ice cubes and shake vigorously until frothy, about 20 seconds. Strain the drink into a coupe glass and serve.

—From Pret-a-Party: Great Ideas for Good Times and Creative Entertaining


Holiday Entertaining: Appetizer Recipes

With the holiday season in full swing, it’s time to start thinking about what you’ll serve your guests at your Christmas, Hanukkah, and New Year’s Eve gatherings. Enjoy the recipes below or click on the News tab for recipes and tips for your entire holiday meal.

Latkes with Apple Puree and Sour Cream

2 tablespoons unsalted butter
1 sprig rosemary
1 (1/2-inch) piece ginger, peeled
2 tart apples, peeled, cored, and chopped
2 tablespoons sugar
1 medium-size onion
4 baking potatoes
2 large eggs
2 large egg yolks
5 tablespoons cornstarch or potato starch
4 tablespoons clarified unsalted butter
Sour cream for serving

Preheat the oven to 450° F. Heat the butter with the rosemary and ginger in an ovenproof sauté pan on medium and cook for a few minutes until the butter turns nut-brown. Do not allow it to blacken or burn. Remove the rosemary and ginger and toss the apples in the butter. Season with the sugar and salt to taste. Transfer the pan to the oven and bake until the apples are very tender, about 20 minutes. Remove from the oven. Reduce the oven temperature to 400° F.

Puree the apple mixture in a blender. Transfer it to a serving bowl and set it aside.

Grate the onion. Shred the potatoes using the fine shredding disk of a food processor. Combine the onion and potatoes in a large bowl.

Season them with salt.

Transfer the potato mixture to a clean kitchen towel, twist and squeeze out as much liquid as possible. Return the potato mixture to the bowl. Beat the eggs and egg yolks together. Beat in the cornstarch. Stir the egg mixture and half of the clarified butter into the potatoes.

Form the potato mixture into six disks about 4 inches in diameter and nearly 1 inch thick, using small ring molds. Place them on a baking sheet with a nonstick liner. Alternatively, the latkes can be formed in nonstick muffin tins holding 2 to 4 ounces each.

Brush the tops of the latkes with the remaining clarified butter and bake until they are golden, about 30 minutes. Unmold them onto a serving dish. Pass the apple puree and sour cream alongside.

Cook’s Notes: The potato cakes can be made with well-scrubbed unpeeled potatoes. Clarified butter is pure fat. To clarify butter, slowly melt it and let it simmer until foam rises to the top. Remove from the heat, skim off the foam, and strain the butter though a strainer lined with cheesecloth, leaving the solids behind. For 4 tablespoons clarified butter, start with 5 1/2 tablespoons unsalted butter.

—From City Harvest: 100 Recipes from Great New York Restaurants


Holiday Entertaining: Side Dish Recipes

With the holiday season in full swing, it’s time to start thinking about what you’ll serve your guests at your Christmas, Hanukkah, and New Year’s Eve gatherings. Enjoy the recipes below or click on the News tab for recipes and tips for your entire holiday meal.

Smashed Potatoes with Rosemary Vinaigrette

1 pound small red bliss potatoes, peeled
2 sprigs fresh rosemary
3 cloves garlic
Grated zest of 1⁄2 lemon
1-1/2 teaspoons lemon juice
1-1/2 tablespoons extra virgin olive oil
Pinch of crushed red chili flakes
Grapeseed or canola oil for frying

Place the potatoes in a pot of salted water with one sprig of the rosemary and two cloves of garlic and boil until they are tender, about 20 minutes. Drain the potatoes and discard the rosemary and garlic. Place the potatoes on a cutting board and use the side of a cleaver or the bottom of a pot to crush them lightly, keeping them as intact as possible.

Strip the leaves from the remaining rosemary sprig and chop them. Mince the remaining garlic clove. Place the rosemary and garlic in a dish with the lemon zest and juice and whisk in the oil and chili flakes. Season with salt. Set aside.

Preheat the oven to 200° F. Line a small baking sheet with a couple of layers of paper towel. Pour the grapeseed oil to a depth of 1⁄2 inch into a skillet large enough to hold the potatoes in a single layer (a 10-inch pan should do the trick); heat it to medium high. When the oil is hot, add the smashed potatoes and fry them, turning them once, until they are golden brown and crusty. Season them with salt, transfer them to the baking sheet, and keep them warm in the oven until you are ready to serve.

Transfer the potatoes to a serving dish. Give the vinaigrette another whisking and drizzle it over the potatoes. Serve.

Cook’s Notes: It’s very important to select potatoes of uniform size for this recipe—not the tiniest, but about 1-1/2 inches in diameter.

—From City Harvest: 100 Recipes from Great New York Restaurants


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