The Velvet Underground is an astonishing assembly of rare objects and artworks and the first book of its scale to document the formative years of the band. From never-before-seen photographs of the band’s first live …

by Frank Bruni
How a man with a lifelong battle of the bulge landed the job as the restaurant critic for the New York Times, the most influential job in the food world, is only half …

by Stephane Reynaud
Potroasted or oven-roasted, “Rotis” turns up the heat on cooking a butcher shop window’s worth of meat. There’s a roast for every day – Monday’s beef, Wednesday’s poultry, Friday’s, you guessed it, fish …

by John Julius Norwich
From the origins of urbanization in Mesopotamia to the global metropolises of today, great cities have marked the development of human civilization. The Great Cities in History tells their stories, starting with …

by Martin Picard and Anthony Bourdain
Au Pied Du Cochon, known for its rustic and decadent comfort foods in Paris.
This extraordinary book will give you an intimate feel for the place, its colorful owner and its …

 New York’s iconic downtown restaurant Indochine celebrates its 25th anniversary and the book containes stories by Salman Rushdie, Moby, Julianne Moore, and Bob Colacello are combined with photographs by Patrick McMullan, Roxanne Lowit, and Patrick Demarchelier, along …

Julia Child single handedly awakened America to the pleasures of good cooking with her cookbook Mastering the Art of French Cooking and her television show The French Chef, but as she reveals in this bestselling …

‘Most of what we have learnt has been from Italians who we’ve cooked side by side with. With this book, we want you to cook side by side with us’ say Rose Gray and Ruth Rogers. …