Rizzoli News

 

December 2, 2015

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
Salt
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

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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
Salt
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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Holiday Entertaining: Vegetarian 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.

Eggplant Cannelloni
with Spicy Tomato-Basil Sauce and Caramelized Onions and Kale

For the Spicy Tomato-Basil Sauce:

1 tablespoon extra-virgin olive oil
1/2 red onion, chopped
2 garlic cloves, chopped
1/4 teaspoon crushed red pepper flakes
2 (15-ounce) cans diced tomatoes
2 tablespoons chopped basil leaves
Sea salt and freshly ground black pepper

For the Eggplant Rolls:

2 large eggplants (about 18 ounces each), cut lengthwise into 1/4-inch-thick slices
1/4 cup plus 1 tablespoon extra-virgin olive oil
Sea salt
1 cup diced zucchini or yellow squash
1 cup diced red bell pepper
4 garlic cloves, minced
Freshly ground black pepper
2 cups cooked quinoa
1/4 cup pine nuts
1/2 teaspoon dried oregano, crumbled
1/4 cup low-sodium vegetable broth

For the Caramelized Onions and Kale:

1 teaspoon extra-virgin olive oil
1 cup thinly sliced onions
1/4 teaspoon crushed red pepper flakes
4 cups firmly packed torn kale leaves (about 4 ounces)
1 cup low-sodium vegetable broth
2 tablespoons minced garlic
1 teaspoon unfiltered apple cider vinegar
Sea salt and freshly ground black pepper

Make the Spicy Tomato-Basil Sauce: Heat the oil in a heavy medium saucepan over medium-high heat. Add the onion, garlic, and crushed red pepper and sauté for 2 minutes. Add the tomatoes and half of the basil and simmer until reduced to about 3 cups, stirring occasionally, about 20 minutes. Season to taste with salt and black pepper. Let cool, and then stir in the remaining basil. (The sauce can be made up to 1 day ahead; cover and refrigerate.)

Make the Eggplant Rolls: Preheat the broiler. Arrange the eggplant slices on two large baking sheets in a single layer. Using a pastry brush, lightly coat the eggplant slices with 1/4 cup of the oil. Sprinkle with salt. Broil without turning until the eggplant is soft and slightly browned, watching carefully to prevent burning, about 5 minutes. Let cool completely.

Heat the remaining 1 tablespoon oil in a large heavy skillet over medium-high heat. Add the zucchini, bell pepper, and garlic and sauté until tender, about 5 minutes. Season to taste with salt and black pepper. Mix in the quinoa, pine nuts, and oregano. Stir in the broth, remove from the heat, and let cool. Using your hands, knead the quinoa stuffing mixture until all the ingredients are well moistened. Season to taste with more salt and black pepper.

On a work surface, place 1 eggplant slice, browned side facing down, with the wide, rounded end closest to you. Place 2 tablespoons of the stuffing on the rounded end and roll the eggplant up and away from you. Place the roll seam-side down on a large heavy baking sheet. Repeat with the remaining eggplant and stuffing. (The rolls can be made up to 1 day ahead; cover and refrigerate.)

Make the Caramelized Onions and Kale: Heat the oil in a large nonstick skillet over medium heat. Add the onions and crushed red pepper and cook until the onions are golden brown, stirring frequently, about 10 minutes. Add the kale, broth, and garlic and cook until the kale is tender and the mixture is caramelized, stirring occasionally, about 20 minutes. Add the vinegar and cook for 1 minute. Season to taste with salt and black pepper. (The kale and onions can be made up to 2 hours ahead. Set aside at room temperature.)

Preheat the oven to 350°F. Uncover the eggplant rolls, if refrigerated, and bake until heated through, about 15 minutes. Bring the tomato sauce to a simmer. Spoon about 1/3 cup of the sauce onto each serving plate and top each pool of sauce with 2 or 3 eggplant rolls. Spoon the caramelized onions and kale over the rolls and serve.

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Holiday Entertaining: Dessert Recipes

Tiramisù
Serves 4 to 6
Preparation time: 25 minutes
Chilling time: 3 hours
Ingredients
1 cup (250 ml) strong coffee
2 extra large (US) or large (UK) eggs
Scant ½ cup (3 oz./80 g) sugar
2 ½ cups (1 ¼ lb./500 g) mascarpone
Scant ¼ cup (1 oz./30 g) confectioners’ sugar
2–3 tablespoons Amaretto liqueur
8 oz. (250 g) ladyfingers
Unsweetened cocoa powder for dusting
Tiramisù literally means “pick me up” in Italian and it really does keep to its word. A single spoonful of this creamy dessert is an instant pickme-up. With this recipe, you’ll be able to make a light, airy, deliciously soft and creamy tiramisù, and what’s more, it won’t be runny at all. This is just how I like my tiramisù to be. Feel free to adapt the recipe and make it with fruit: instead of soaking the ladyfingers in coffee, use a little kirsch or eau-de-vie, and insert a layer of fresh raspberries between the layers of mascarpone cream. Fresh pears or peaches with a few crumbled shortbread cookies will add an original, tasty touch to your dessert. For a tiramisù without any alcohol, soak the ladyfingers with coffee and finely grate a little orange zest over them before smothering them with cream.
I often double the quantities to make a second layer of both ladyfingers  and mascarpone cream, and you may want to do so too.
Prepare the coffee and set aside.
Separate the eggs. Place the yolks in a mixing bowl with the sugar and with an electric beater, whisk until the mixture is as pale and thick as possible, about 3 minutes.
Add the mascarpone and whip until the texture is light and airy. Beating the mascarpone until it resembles whipped cream gives the tiramisu its lovely texture and ensures that it holds its shape.
Make sure your beaters are perfectly clean, grease-free, and dry. In another mixing bowl, whip the egg whites. When they begin to hold soft peaks, add the confectioners’ sugar. Continue whipping until the meringue mixture holds firm peaks.
Using a flexible spatula, fold the egg whites into the whipped mascarpone, taking care not to deflate the mixture.
Stir the liqueur into the coffee.
Dip the ladyfingers into the coffee mixture just to moisten them. Be careful not to soak them.
Pack the ladyfingers tightly in a 7 x 10 inch (18 x 24 cm) dish. Pour the mascarpone cream over the ladyfingers, spreading it evenly. If you’re making a second layer, repeat the process. Chill for at least 3 hours.
Just before serving, sprinkle the entire dessert with cocoa powder that you’ve pushed through a small sieve. A dusting of cocoa powder around individual portions is very attractive, so you may want to plate the tiramisu before serving.

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.

Tiramisù

Serves 4 to 6
Preparation time: 25 minutes
Chilling time: 3 hours

1 cup (250 ml) strong coffee
2 extra large eggs
Scant 1/2 cup (3 oz./80 g) sugar
2 1/2 cups (1-1/4 lb./500 g) mascarpone
Scant 1/4 cup (1 oz./30 g) confectioners’ sugar
2–3 tablespoons Amaretto liqueur
8 oz. (250 g) ladyfingers
Unsweetened cocoa powder for dusting

Prepare the coffee and set aside.

Separate the eggs. Place the yolks in a mixing bowl with the sugar and with an electric beater, whisk until the mixture is as pale and thick as possible, about 3 minutes.

Add the mascarpone and whip until the texture is light and airy. Beating the mascarpone until it resembles whipped cream gives the tiramisu its lovely texture and ensures that it holds its shape.

Make sure your beaters are perfectly clean, grease-free, and dry. In another mixing bowl, whip the egg whites. When they begin to hold soft peaks, add the confectioners’ sugar. Continue whipping until the meringue mixture holds firm peaks.

Using a flexible spatula, fold the egg whites into the whipped mascarpone, taking care not to deflate the mixture.

Stir the liqueur into the coffee.

Dip the ladyfingers into the coffee mixture just to moisten them. Be careful not to soak them.

Pack the ladyfingers tightly in a 7 x 10 inch (18 x 24 cm) dish. Pour the mascarpone cream over the ladyfingers, spreading it evenly. If you’re making a second layer, repeat the process. Chill for at least 3 hours.

Just before serving, sprinkle the entire dessert with cocoa powder that you’ve pushed through a small sieve. A dusting of cocoa powder around individual portions is very attractive, so you may want to plate the tiramisu before serving.

—From Baklava to Tarte Tatin: A World Tour in 110 Dessert Recipes

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Holiday Entertaining: Unusual 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.

Darkwing Duck Pizza
From Roberta’s Pizza, Brooklyn, New York
Makes 1 (16-inch) pizza, serves 3 to 4

2 tablespoons unsalted butter
8 ounces Brussels sprouts, coarsely chopped
2 tablespoons sugar
2 tablespoons apple cider vinegar
1 teaspoon salt
1/2 teaspoon crushed red pepper flakes
3 ounces Pecorino Romano, grated (1/4 cup)
8 ounces Chandoka, shredded (2 cups)
4 ounces duck breast prosciutto, thinly sliced

For Dough:

1 3/4 cups bread flour, plus more for dusting
2 teaspoons sugar
1 teaspoon active dry yeast
1/2 cup plus 3 tablespoons water
1 tablespoon extra virgin olive oil, plus more for greasing
1/2 teaspoon salt

Herbed Olive Oil:

2 tablespoons extra-virgin olive oil
1 clove garlic, minced
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon dried oregano

For the Balsamic Syrup:

1/2 cup good-quality balsamic vinegar
1/2 teaspoon honey
1 bay leaf

Make New York–Style Pizza Dough (see below) at least 12 hours ahead. Rest the dough on the counter until it comes to room temperature, about 1 hour. Make the herbed olive oil.

Move an oven rack to the lowest position. Preheat the oven to 500°F for 30 minutes.

Make the Balsamic Syrup: Put the vinegar, honey, and bay leaf in a heavy-bottomed small saucepan over medium-high heat. Bring to a simmer. Cook, stirring frequently until it is the consistency of thick maple syrup, 10 to 15 minutes. You should have about 2 tablespoons. Discard the bay leaf.

Melt the butter in a medium skillet over medium-high heat. Add the brussels sprouts, sugar, vinegar, salt, and red pepper flakes and toss well with tongs. Reduce the heat to medium and cook for about 10 minutes, until limp, stirring occasionally. Drain in a colander set in the sink.

Shape the dough and place it on the pizza pan or screen: Spray a round 16-inch pizza pan with nonstick cooking spray and then lightly coat with flour. Place the pan next to the dough on the counter and quickly pick up the crust while sliding it onto the pan. Reshape as necessary into a round or oval shape.

Spread the herbed oil over the dough with a pastry brush, covering the entire surface. Sprinkle with the Romano, leaving a 1-inch border, then top with the shredded Chandoka. Cover the cheese with the brussels sprouts, then add the proscuitto slices.

Bake the pizza for about 15 minutes, until the crust is deep brown and the toppings are bubbling. Check underneath with a metal spatula to ensure the bottom crust is deep brown too. Let the pizza rest for 5 minutes. Sprinkle with the balsamic syrup. Cut it into 8 wedges and serve.

New York–Style Pizza Dough

Place the flour, sugar, and yeast in the bowl of a stand mixer fitted with the dough hook. Mix on low to combine, about 5 seconds. Add the water and the olive oil and mix until a ball forms, about 2 minutes.

Turn off the mixer and let the dough rest for about 10 minutes. Add the salt. Knead on medium speed for 12 minutes. If the dough is too wet or sticky, add a teaspoon of flour and mix until a ball comes cleanly off the side of the bowl. When the dough is ready it should be firm, smooth, and supple.

To test elasticity, hold a 1-inch piece between your fingers and stretch the dough to make a windowpane. It should look like bubblegum. If not, knead for 5 minutes more and

test again. Keep going until the dough passes the test, up to 30 minutes more.

Pour a teaspoon of olive oil into a medium bowl. Wet your hands with water, shape the dough into a ball, and place it in the bowl. Turn the dough to coat it with oil. This prevents a crust from forming on its surface as it rises. Cover the bowl with plastic wrap and let the dough rise in the refrigerator overnight or up to 72 hours. After about 12 hours, the dough will be wider and taller, approximately doubled in size. Rest the dough on the counter until it comes to room temperature, about 1 hour.

—From The United States of Pizza:
America’s Favorite Pizzas, From Thin Crust to Deep Dish, Sourdough to Gluten-Free

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Holiday Entertaining: Brunch 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.

Classic Eggs Benedict

Makes 6 servings

Poached Eggs:

To poach eggs in an egg poacher, simply bring 1 1/2 inches of water to a full boil in a deep skillet over high heat, then reduce the heat to low to keep the water at a simmer. Brush the insides of the poaching cups with Clarified Butter and immediately crack an egg into each. Poach according to the manufacturer’s directions until the whites are set, about 3 minutes. Remove the eggs and let drain on paper towels, if needed. Serve hot.

If you don’t want to use a poacher, bring 1 1/2 inches of water to a full boil in a deep skillet over high heat, then reduce the heat to low to keep the water at a simmer. Crack each egg into a ramekin. Gently slide the eggs, one at a time, into the simmering water. Simmer, spooning the white of each egg back over on itself to help the egg keep an oval shape, until the whites are set, about 3 minutes. Using a slotted spoon, lift out each egg and drain on paper towels.

Hollandaise:

3 large egg yolks, at room temperature
1 tablespoon water
8 ounces (227 grams) unsalted butter, softened
1 tablespoon plus 1 teaspoon fresh lemon juice
Fine sea salt
12 thin slices best-quality ham, warmed
12 Poached Eggs, hot
6 Whole Wheat English Muffins (page 147), tops trimmed flat, split into halves, and toasted
Finely diced red and yellow bell peppers, for garnish
Snipped fresh chives, for garnish
Freshly ground black pepper, for garnish

To prepare the hollandaise: Fill the bottom of a double boiler or a large saucepan halfway with water and bring to a simmer. In the top of the double boiler or a nonreactive metal bowl that fits snugly over the saucepan, whisk the egg yolks and water.

Set the top of the double boiler or bowl over the simmering water and whisk until the yolks are very pale and thick, about 3 minutes. If the mixture begins to heat too quickly and threatens to curdle and get lumpy, remove the top pan or bowl from the saucepan and whisk for a while before setting it over the simmering water again. When the yolks are ready, you should be able to see the bottom of the bowl with each stroke.

Continue to whisk while adding the butter a little at a time. When all of the butter has been incorporated and the mixture is silky smooth, whisk in the lemon juice and season to taste with salt.

Place 1 warm ham slice and then 1 hot poached egg, yolk side down, on top of each freshly toasted English muffin half. Spoon the hollandaise sauce on top, letting it run down the sides of the eggs and muffins. Garnish with the bell peppers, chives, and black pepper. Serve immediately.

Clarified Butter

Clarified butter is butter with the milk solids removed. The process is very easy: Boil the butter to evaporate some of the water and separate the milk solids from the fat. The resulting clarified butter can then be chilled until firm. Clarified butter is a must for greasing a griddle or waffle iron and it can be used like any cooking fat for sautéing or panfrying.

1 pound (454 grams) unsalted butter, cut into 1/4-inch cubes

Put the butter in the top of a double boiler. Place over simmering water in the bottom of the double boiler and melt the butter, stirring occasionally and skimming off any foam from the surface. This could take about 20 minutes.

Pour all of the melted butter into a pint container and cool, uncovered, to room temperature. Then cover tightly and chill until the butter is firm, at least 2 hours, or up to overnight.

Using the handle of a wooden spoon, poke a hole through the firm butter, reaching down to the bottom of the container. Pour off the milky liquid, leaving the yellow clarified butter in the container. The clarified butter can be refrigerated in the same airtight container, covered, for up to 3 weeks.

Quick Clarified Butter:

In a medium saucepan, bring the butter to a full boil over medium heat and cook for 30 seconds. Remove from the heat and let stand for 5 minutes. Skim the foam off the top of the butter and discard. Then pour the clarified butter into a small bowl, leaving the solids behind in the pan. Use immediately, or let cool for 20 minutes, then cover and refrigerate for up to 3 weeks.

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November 6, 2015

Rizzoli Bookstore Holiday Catalog

In celebration of its grand re-opening at 1133 Broadway in New York City’s NoMad neighborhood, Rizzoli Bookstore presents this curated list of books featuring gifts for even the most discerning book lovers on your holiday list. Shop at www.RizzoliBookstore.com

Image © Adam Kuehl

September 21, 2015

New Fall Titles from Rizzoli

Now that lazy days of summer are fading away, it’s not long before the sounds of crisp leaves are under foot and the early chill of fall reminds us that winter is right around the corner.

To help ease this transition, Rizzoli presents a rich collection of Fall 2015 titles to curl up with by the fire.

Enjoy the sampling below or visit our Featured Titles page for a more complete list.




DVModernWoman_p206-207

Richard Avedon credited Diana Vreeland with inventing the role of fashion editor after she was appointed by Harper’s Bazaar editor-in-chief Carmel Snow. Vreeland went from writing a column now often imitated but never equaled, called “Why Don’t You?” to influencing the track of magazine editing immeasurably: Her deft and heavy hand shaped an entire issue, not just a story she styled. After her grandson’s Diana Vreeland Memos: The Vogue Years comes his close look at an earlier, more formative period: the Bazaar years.” –V Magazine




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September 4, 2015

Join us for a conversation and booksigning with famed shoe designer Manolo Blahnik

Join us for a special event: A conversation between famed shoe designer Manolo Blahnik and the incomparable André Leon Talley in celebration of Rizzoli New York’s new book Manolo Blahnik‬: Fleeting Gestures and Obsessions.

There will be a book-signing immediately following the talk.

Friday, September 11th at 5:30 at the new Rizzoli Bookstore on Broadway at 26th Street.

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July 23, 2015

Rizzoli Bookstore Now Open in NoMad

Rizzoli is proud to announce that it has opened its new flagship bookstore at 1133 Broadway in the heart of New York City’s NoMad district. Just three blocks north of Madison Square Park and steps away from myriad cultural destinations, the 5,000 square foot space occupies the ground-floor level of the historic St. James Building, dating back to the early 19th century. The newly envisioned Rizzoli Bookstore captures the classic architectural experience for which the former bookstore locations were celebrated, integrated into a new vision that matches today’s tastes and the energy of its new location.

“For more than 50 years, the Rizzoli bookstore has attracted discerning patrons from around the globe and provided beautifully produced volumes on art, design, interiors, fashion, as well as literature, and important non-fiction books. We believe we have found the perfect location for our new flagship bookstore and we look forward to joining this vibrant community of innovative thinkers,” said Laura Donnini, CEO of RCS Libri, the book publishing arm of the Milan based RCS MediaGroup. “We expect this customer—both New York-based, and visiting from all points national and international—to embrace the 21st century version of their favorite bookstore.”

481510978
(L-R) Architect Thomas A. Kliegerman, Publisher and Vice President, Rizzoli, Charles Miers, and President and CEO, Rizzoli New York, Marco Ausenda. (Photo by Brian Ach/Getty Images for Rizzoli Bookstore)

Nationally recognized design firm Ike Kligerman Barkley Architects led the creation of the bookstore’s interiors under the helm of partner and co-founder Thomas A. Kligerman. Inspired by the grandeur of the building and the neighborhood’s modernity, the new Rizzoli boasts an imposing 18’ tall by 34’ wide glass façade that showcases the interior’s eighteen-foot ceilings, a dramatic peaked skylight, and an expansive windowed salon entered via an striking red mullioned pivot door. Many of the classic fixtures from the 57th Street store have been preserved and re-introduced in the new space, including its cherry wood bookcases and grand brass and iron chandeliers.

_DSC7423-copy_(c)Daniel Melamud
Photograph © Daniel Melamud

Fornasetti Milano designed murals exclusively for the Rizzoli flagship, custom-made by Cole & Son, manufacturers of fine printed wallpapers since 1875. The designs run as a frieze above the bookcases to the ceiling in all three grand rooms of the store, and feature surreal motifs of Italian cities floating in the clouds, hot air balloons, Zodiac figures and the classic Fornasetti collage of newspaper fragments overlaid with colorful butterflies.

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Rizzoli Bookstore Manager Chad Bunning with author Emma Straub.

Leslie-Spira-Lopez-and-Cynthia-Conigliaro-of-Rizzoli-1
Leslie Spira Lopez, CEO and President, Kew Management and Cynthia Conigliaro of Rizzoli.
Photograph © 2015 David Lubarsky/experiencenomad.com

The store will be open seven days a week. On Mondays, Tuesdays and Saturdays store hours will be from 10:30 AM to 7:30 PM. On Thursdays and Fridays from 10:30 AM to 9:00 PM, and on Sundays from 11:00 AM to 5:00 PM.

Please note: Rizzoli Bookstore will be closed on Sundays during the month of August

For more information, visit www.RizzoliBookstore.com

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