Food & Drink, 6, 47

Le Bijou Dessiné Designing Jewels

Guillaume Glorieux, Michael Decrossas, Stéphanie Desvaux

The design of jewelry has long remained hidden from view and the public. This book presents a hundred drawings, mainly from the Van Cleef & Arpels Fund on Jewellery Culture, ranging from the second half of the 18th century to the beginning of the 20th century. For the first time it sheds light on this completely unknown part of the decorative arts, in which anonymous craftsmen or artists rub shoulders with the great figures of jewelry, Tiffany, Lalique, Vever, or renowned workshops such as Paillet, Brédillard and Mellerio. Borgnis.

Nutmeg: Graters, Pomanders and Spice Boxes: Luxury and utility from the 16th century to the present day

John Reckless

Once, nutmeg was worth its weight in gold. For much of human history, the tiny Banda Islands in Indonesia were the only source of this esteemed spice. From the age of the Silk Roads through to the mid19th century partial shift of production to the Caribbean, this book traces the story of nutmeg, revealing its extensive and often surprising influence over conflict, politics, social mores, and Western society.

Combining the social history of nutmeg with explanations of the spice production and transportation process, and illustrating in detail examples in international nutmeg grater collections and museums, this book is the essential reference work for collectors, antique dealers and auctioneers.

Paolo Brunelli: I am not a gelato.

Paolo Brunelli

This book weaves together the life story of Paolo Brunelli (often referred to as the best gelato maker in Italy), with the events, people and ideas that have nourished and informed his passion for gelato. In photographs that reflect the artistry of his creative vision, gelato is presented as a medium that breathes, that is lit by experimentation, and goes far beyond the boundaries of what we think of as a simple treat on a sunny afternoon by the seaside. The author of two previous books on gelato, Paolo Brunelli has won numerous awards (best Italian ice cream award from the Italian guidebook Gambero Rosso for three consecutive years), and continues to evolve, experiment, and think about gelato.

9782376660453

Editions Norma 8.625 x 11in. 192pp., 100 col., 20 b.&w. February 2022 $60.00/CDN$78.00 Hardback English, French

9781788841450

ACC Art Books 9.375 x 11.75in. 312pp. March 2022 $65.00/CDN$85.00 Hardback

9788893970358

Manfredi Edizioni 8.625 x 12.625in. 192pp., 120 col. Available $48.00/CDN$62.50 Paperback English, Italian