The Cookbook Library: Four Centuries of the Cooks, Writers, and Recipes That Made the Modern Cookbook by Anne Willan, Mark Cherniavsky, and Kyri Claflin
Visions Past and Present: Celebrating 40 Years by Christopher Menz
The initial idea was for a new front door at the National Gallery of Australia. At least that is how Ron Radford, director of the Gallery, presented it to the one thousand or so guests in his remarks at the official opening of Andrew Andersons’ and PTW Architects’ Stage One ‘New Look’ at the NGA on Thursday, 30 September. Clearly, for the money involved and ...
Victorian Visions: Nineteenth-Century Art from the John Schaeffer Collection by Richard Beresford
Heysen to Heysen: Selected Letters of Hans Heysen and Nora Heysen by Catherine Speck
Ars Sacra: Christian Art and Architecture of the Western World from the Very Beginning up Until Today edited by Rolf Toman and Thomas Paffen
The cookery sections of bookshops are crammed with bright new titles, but how necessary are they? Inevitably, they are repetitive – how many ways are there to boil an egg, make stock, prepare a vinaigrette? – and presentation is often privileged over content. In such a crowded market, awash with flashy covers, glossy photography, and populist titles acclaiming the latest celebrity chef, or niche cuisine, how can we sort out the cream from the whey? How can we be confident that books will edify or endure? Gratifyingly, some publishers are reprinting older works, providing a balance between the new and inventive, the tried and trusted.... (read more)