Titles by Subject
July 15, 2015
In these hot summer months, the sounds of crisp leaves under foot and the early chill of Fall seem a million years away. But before long, the lazy days of summer will give way to the bustling days of fall. To help ease this transition, Rizzoli presents a rich collection of new titles to curl up with by the fire, including:
Fashion notables such as supermodel Cindy Crawford, coveted shoe designer Manolo Blahnik, groundbreaking photographer Terry Richardson, and the celebrated fashion houses Bottega Veneta and Badgley Mishka;
Long-time Rizzoli authors and subjects like the fashion house Dior, the incomparable Vogue editor Diana Vreeland, the esteemed interior designer and antiques expert Florence de Dampierre, and famed NYC baker and chef Sarabeth Levine;
Architecture and design subjects such as spanish colonial style, modern architecture for for rustic living, the architecture firm of Bohlin, Cywinski, Jackson, and the historic-meets-modern Thurn und Taxis palace;
Cooking and entertaining books including The United States of Pizza, Chocolate Chip Sweets from Tracey Zabar, City Harvest (benefiting the renowned food-rescue organization), and Pret-a-Party from fashion and lifestyle designer Lela Rose;
And many, many more!
You can view the catalog below or visit our Catalog Downloads page.
Image © Terry Richardson. All rights reserved.
May 13, 2015
“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.’
Flowers and Bouquets:
From Charlotte Moss, author of Charlotte Moss: Garden Inspirations
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:
Edibles & Arrangements:
Flowers in the home:
From Rachel Ashwell, author of The World of Shabby Chic
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.”
“[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.”
The Benefits of Fresh Vegetables:
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…)
“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.”
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
“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.”
The following recipes are from The Ranch at Live Oak Cookbook: Delicious Dishes from California’s Legendary Wellness Spa:
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
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.
April 29, 2015
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.
“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.”
“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.”
“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.’”
March 31, 2015
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
Patricia Underwood: The Way You Wear Your Hat
Snapshots of Dangerous Women
February 27, 2015
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
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:
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
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”.
Image: After Jean-Auguste Dominique Ingres’ “The Virgin with the Host,” 2009. From Rizzoli’s Kehinde Wiley.
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