Photographers on the Art of Photography Charles Moriarty
Bicycling Through Time The Farren Collection Paul Farren, Charlie Farren
Charles Moriarty, Stills department manager for Star Wars and photographer for Amy Winehouse, presents Photographers on the Art of Photography: a series of intimate conversations with some of the most highly regarded names in photography. From celebrity portraitists such as Terry O’Neill, to famed fashion photographers like Jerry Schatzberg and wildlife specialists Tim Flach and Sue Flood, this book offers a unique insight into all angles of the profession. Twenty celebrated photographers discuss how they got started, as well as their favored techniques, motivations, inspirations and greatest accomplishments. Discover each artist’s vision in their own words and reflect on what makes their talents unique.
Paul Farren claims he and his wife Charlie have around 85 percent of the pre-1900 bicycles in Australia — all under one roof in a Melbourne warehouse-cum-museum. Thirty years of hunting them down and collecting has resulted in one of the most impressive early bike collections in the world. It includes 160 pre-1900 bicycles, including hobby horses, boneshakers and Penny Farthings, as well as early 20thcentury models. The collection charts the development of the bicycle, which foreshadows the invention of the motor car in many surprising ways. It also shows wider social change and the role the bicycle has played in female emancipation, war and its progression from plaything of the wealthy to utilitarian mode of transport of the masses.
9781788840880 ACC Art Books 7.75 x 9.25in. 240pp. June 2021 $27.50/CDN$37.00 Hardback
9781864709193 The Images Publishing Group 10 x 10in. 256pp., 400 col. August 2021 $50.00/CDN$67.50 Hardback
The Mughal Feast Recipes from The Kitchen of Emperor Shah Jahan Salma Yusuf Husain The Mughal Feast is a delightful transcreation of the original handwritten Persian recipe book Nuskha-e-Shahjahani from the Mughal emperor Shah Jahan’s time. A culinary journey into the Mughal imperial kitchen, where food was cooked with just the right amount of spices to enhance the base flavors of the dishes, this book is divided into seven sections and includes a plethora of recipes, ranging from the familiar shami kabab and baqlawa to the more exotic amba pulao (tangy mango lamb rice) and indersa (sweet, deep-fried rice-flour balls). The book also provides helpful tips for cooking, including methods to clean fish and soften bones, throwing light on the creativity of the Mughal cooks.
9788193704974 Roli Books 7 x 9.5in. 224pp., 28 col. Available $29.95/CDN$39.95 Hardback
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