Sarah Owens

2016 James Beard Award Winner (Baking & Desserts) 101 recipes for baking with whole and sprouted grains, making the most of the seasonal harvest, and healing the body through naturally fermented food Sarah Owens spent years baking conventional baked goods, only to slowly realize she had developed a crippling inability to digest or tolerate their ingredients. Unable to enjoy many of her most favorite foods, she knew she must find a health-sustaining alternative. Thus Sarah started experimenting with sourdough leavening, which almost immediately began to heal her gut and inspire her anew in the kitchen. Soon after, her artisan small-batch bakery, BK17, was launched, and with that, a new way to savor and share nutritious sourdough breads and treats with her Brooklyn community. Sourdough and other fermented foods are making a comeback because of their rich depth of flavor and proven health benefits. In Sourdough, Sarah demystifies keeping a sourdough culture, which is an extended fermentation process that allows for maximum flavor and easy digestion, showing us just how simple it can be to create a healthy starter from scratch. Moreover, Sarah uses home-grown sourdough starter in dozens of baked goods, including cookies, cakes, scones, flatbreads, tarts, and more--well beyond bread. Sarah is a botanist and gardener as well as a baker--her original recipes are accented with brief natural history notes of the highlighted plants and ingredients used therein. Anecdotes from the garden will delight naturalists and baked-goods lovers among us. Laced with botanical and cultural notes on grains, fruits and vegetables, herbs, and even weeds, Sourdough celebrates seasonal abundance alongside the timeless craft of artisan baking.

Recipes for Rustic Fermented Breads, Sweets, Savories, and More

Sourdough

Where cooking and baking traditions meet contemporary flavors—120 deeply nourishing, seasonal recipes and a guide to the plants and traditional preserving techniques that inspire them. Sarah Owens is a horticulturalist, baker and a cook with an insatiable curiosity for global food traditions. Her reverence for plants fuels her passion for bringing out their best flavors in the kitchen. In Heirloom she presents ingredient-focused cooking and bread baking that emphasizes sourcing quality ingredients and relies on traditional techniques that extend the use of in-season produce and fresh food. Organized into two parts, you'll discover the building blocks for inspired food. Part One explores traditional preservation techniques from fermenting and pickling to dehydrating, working with sourdough, and making broth, butter, yogurt, and whey. Part Two becomes a full expression of ingredients and techniques: recipes that are nourishing, flavorful, and satisfying. With recipes that layer flavors in rich and unique ways and that reflect the seasons, the dishes here are comforting, surprising, and give a feeling of abundance. Heirloom is a personal book that shares Owens' unique perspectives and stories on food.

Time-Honored Techniques, Nourishing Traditions, and Modern Recipes

Heirloom

Michael Peters

Make My Logo Bigger: 40 Years of Branding and Design by Michael Peters and Partners chronicles the story of Michael Peters, one of Britain's most significant design luminaries. Still actively lecturing in the fields of graphics and branding, Michael Peters is an inextricable component of the history of commercial design. Michael Peters began his venture into graphic design at London College of Printing, continuing his studies abroad at Yale, where was he tutored by such greats as Paul Rand, Herbert Matter and Alexej Brodovitch; he was also fortunate to work as an assistant to Bauhaus legend, Josef Albers. Peters then worked at CBS in New York, which was at the time a mecca for the creative marketing profession. He returned to London and set up Klein Peters Ltd with Lou Klein in 1968, followed by his own company, Michael Peters and Partners in 1970. More recently, Peters has formed Identica, a branding and creative consultancy with clients such as Vodafone, Nike and Universal Studios. Throughout his career Peters has worked on highly successful campaigns, ranging from Bird's Eye food products to Penhaligon's perfume. His philanthropic and forward thinking philosophy is celebrated by the Royal College of Art award in Peters' name. This attitude has put him firmly at the forefront of the British design renaissance, together with key figures such as Sir Terence Conran, Rodney Fitch and Wally Olins. Make My Logo Bigger chronicles Michael Peters' extraordinary career in its entirety. 400 colour & b/w illustrations

40 Years of Michael Peters : Branding, Design and Communication

Yes Logo

Molly Chester

Seasonally inspired food, with more than 130 recipes from the chef, farmer, and star of The Biggest Little Farm. More than ten years ago, chef Molly Chester and her filmmaker husband left their urban L.A. life to purchase a neglected piece of land northwest of the city in the hopes of creating a more delicious and purposeful life. With a passion for regenerative, biodynamic farming, but a big learning curve to overcome, they threw themselves into the daunting task of revitalizing the land, which had been decimated by drought and pesticides. Today, they steward 234 thriving acres of gardens, animal pastures, habitat corridors, and orchards, including their abundant “Fruit Basket”—a lush tapestry of landscape that provides seventy-five different varieties of fruit trees. Chester and her husband’s gentle, slow, and unconventional approach has inspired other farmers, and was the subject of the 2019 award-winning documentary The Biggest Little Farm. This debut cookbook brings the bounty of the farm to readers’ kitchens. As a chef who has long understood that flavor and healthy food go hand in hand, Chester is passionate about farm-fresh ingredients, and her cooking celebrates the tree-ripened fruits, seasonal vegetables, pastured eggs, and grass-fed meats for which the farm is known. With sections divided by season, and insider tips for sourcing the best produce, this a must-have cookbook for home cooks looking for inspiration for their farmers’ market hauls, and anyone looking to create a closer connection to their food. With enticing, preserved end-of-summer larder treasures like Tomato Raisins or a Dried Summer Stone Fruit Medley, comforting dinners like Slow-Roasted Pastured Chicken with Lemon-Fennel Crust or Spring Frittata with Fresh Peas, Arugula, Artichokes, Chevre, and Pesto, and bright, luscious salads like Avocado and Cara Cara Orange Salad with Jalapeño and Sesame-Miso Dressing, these nourishing recipes are a delicious guide to eating in connection with the land.

Recipes and Stories from the Biggest Little Farm

The Apricot Lane Farms Cookbook

Granny sounds her bike horn and quickly takes the lead. But soon she's out of eyesight, 'Granny, wait for me!' I plead. A whimsical and fun-filled story of a lively granny's trip to the park with her grandson, which all begins with a bike race ...

Granny, Wait for Me!

Rustic breads, scones, and biscuits paired with fruit-jams, jellies, nut butters, savory spreads, pickles, and more--from the James Beard award-winning author of Sourdough. Bread and butter, toast and jam, scones and clotted cream—baked goods have a long tradition of being paired with spreads to make their flavors and textures sing. As a baker with a passion for plants, Sarah Owens, author of the James Beard award–winning Sourdough, takes these simple pairings in fresh new directions. Spread some Strawberry & Meyer Lemon Preserves on a piece of Buckwheat Milk Bread for a special springtime treat. Top a slice of Pain de Mie with Watermelon Jelly for a bright taste of summer. Lather some Gingered Sweet Potato Butter on a piece of Spiced Carrot Levain for a warming fall breakfast. Make a batch of Dipping Chips to serve with Preserved Lemon and Fava Bean Hummus for an inspired snack. Wow brunch guests with a spread of Sourdough Whole-Grain Bagels, Lemony Herb Chèvre, and Beet-Cured Gravlax. The recipes here offer a thoroughly fresh sensibility for the comfort found in a simple slice of toast spread with jam.

Modern Recipes for Rustic Baked Goods and Sweet and Savory Spreads

Toast and Jam

Michael Renner

Davide Fornari

Robert Lzicar

Arne Scheuermann

Peter J. Schneemann

Swiss Graphic Design Histories' offers an entirely new redefinition of Switzerland?s graphic design landscape. Based on extensive research by scholars of design history and with a multiple and inclusive approach, it reaches beyond the usual canon and the well-known epicenters Basel and Zurich with the Germanophone fathers of what has become famous as the Swiss Style in the 1950s, 1960s and 1970s.0In three volumes it features visual artefacts and archival documents, the majority published here for the first time, alongside likewise previously unpublished conversations with designers who have forged developments of the past decades, as well as new essays discussing key terms that refer to various design practices. The complexity of the undertaking is embraced through a system of keywords, thus enabling readers to connect contents within the individual volumes. A fourth volume comprising a glossary, bibliography, and an index of the keywords rounds out this long-awaited new survey of graphic design in multi-lingual Switzerland that sheds new light at networks, practices and media largely ignored so far.

Sarah Owens

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