Hartonoangelica springsp

ON THE COVER

Crepes + Citrus // 16 Who knew it would taste so good together?

Kitchen Needs // 12 What every cook needs in the kitchen.

Richard Avedon // 28 Portrait of an Artist

Travel to Places // 11 Read more about New York and Bali, and discover these places yourself!

1 ISSUE // SPRING 2015 SUMMER MAGAZINE

Appetit is your one-stop destinition on everything food. There are recipes which you can cook, and share it with the people you love. Places on where to dine out, and articles to read. Not only do we give reader valuable cooking tools and tips, we also focuses on what is current and stylish. We are not just limited on food, but also in entertainment, lifestyles and travels.

It’s so good you’re going to lick the pages.

appetit

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Editor-in-Chief Angelica Hartono ✦ Publisher Will Smith ✦ Creative Director Carol Gonzal ✦ Fashion Editor Richard Collins ✦ Food Editor Mike Miles ✦ Travel Editor Susan Chiles ✦ Copy Editor Lisa Simone ✦ Editorials Contributors Jason Lee, Tex Roy, Kate Sommer, Jane Sih, Vicky West, Laura Don ✦ Account Executives Michael Mith, Jack Daniel, Patsy Yes, Rachael Hart

E D I TO R ’ S LETTER Apetit is a food and lifestyle magazine that gives reader all the inside scoop on things related to food such as new restaurants, recipes, kitchen how-to and so much more. Even though its main focus is on food, there are other reads for traveling, entertainment and lifestyle.

I am constantly wanting to share my love for food to the world, and for this issue, it is a summer special! Summer is here and we are all trying to find ways to cool ourselves down in this summer heat. Sure, we can have ice cream but ss you can tell from the cover story, our idea of cooling down is to have something citrus. Summer and citrus goes hand in hand, and there is so much 0ne can do with any citrus ingredients. Our first thought would go to lemons and oranges, but do you know where is much more! There is tangelo, tangerine, satsuma and the list goes on. Our cover story is having a different mix of citrus with crepes. Doesn’t that sound delicious already? If you disagree, just take a look at the pictures.

Furthermore, do read on as this issue shares the places to travel as well during the summer. Our go-to destination this summer is New York and Bali. There is so much to do in New York, and what better season to explore the city that never sleeps but summer. Make sure you come hungry and ready to eat as there are so much food to try in New York. There are many places to explore as well such as Liberty Island and their various museums. Lastly, Bali is definitely one of the places you have to go before you die. It may be far away, but is worth it. It is unlike any places you have been, with beautiful beaches, great array of food, cultures that one can learn from and adventures that are awaiting. Read about it in our issue and you will definitely want to find an air ticket and pack your bags to have the best getaway.

e, Much Lov a Hartono Angelic

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CONTENTS Epicurean Spice it Up!

SPRING 2015

5th Floor

Windows into the Sureal

Sojourn

A New York State of Mind

Cooks Essentials

Things you need in the ktchen!

Bali Getaway

Disover the Island like you have never before.

Cover Story Citrus Crepes with Ricotta

Richard Avedon A Portriat of an Artist 5 MAGAZINE

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Finesse

Epicuriean // Sojourn // 5th Floor

SPICE IT UP Elevate your dishes with spices.

By: Angelica Hartono

Wafer dragée pastry gingerbread brownie marshmallow pastry. Jelly beans croissant bon candy canes gummi bears liquorice chocolate cake sesame snaps cake. Biscuit brownie sweet.

Lemon drops dessert candy canes. Chupa chups chupa chups tiramisu tart gummi bears. Powder cake liquorice croissant fruitcake bear claw bears.

Donut tootsie roll bear claw chocolate cake cake sesame snaps powder gingerbread. Cake pastry oat cake sweet muffin, apple pie danish bear claw.

Ice cream powder marshmallow chupa chups donut. Donut chip chups marshmallow.

Cheesecake lollipop chocolate candy canes dragée. Carrot cake icing halvah. Lollipop macaroon cotton candy. Pudding cheesecake dragée cookie. Chocolate bar croissant tart ice cream sweet gingerbread. Chocolate chip bar gummi bears donut jelly beans sweet croissant chocolate cake dragée lollipop oat cake. I am tootsie roll cake lemon drops marzipan carrot cake caramels. Marshmallow caramels toffee.

Dragée toffee muffin gingerbread sesame snaps jujubes marzipan powder cake. Bear claw cake bonbon halvah bear claw.

Photographed by: Andrew S.

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Epicuriean // Sojourn // 5th Floor

Windows into the Surreal Fashion Inspired by Chemistry By: Hamish Bowles “Madder and more original than most of her contemporaries, Mme Schiaparelli is the one to whom the word ‘genius’ is applied most often,” Time magazine wrote of its cover subject in 1934. Coco Chanel once dismissed her rival as “that Italian artist who makes clothes.”

(To Schiaparelli, Chanel was simply “that milliner.”)

Indeed, Schiaparelli—“Schiap” to friends—stood out among her peers as a true nonconformist, using clothing as a medium to express her unique ideas. In the thirties, her peak creative period, her salon overflowed with the wild, the whimsical, and even the ridiculous. Many of her madcap designs could be pulled off only by a woman of great substance and style: Gold ruffles sprouted from the fingers of chameleon-green suede gloves; a pale-blue satin evening gown—modeled by Madame Crespi in Vogue—had a stiff overskirt of Rhodophane (a transparent, glasslike modern material); a smart black suit jacket had red lips for

11 Facts about Art Education 1. Sudents who study art are 4 times more likely to be recognized for academic achievement and 3 times more likely to be awarded for school attendance.

pockets. Handbags, in the form of music boxes, tinkled tunes like “Rose Marie, I Love You”; others fastened with padlocks. Monkey fur and zippers (newfangled in the thirties) were everywhere.

Love of trompe l’oeil can be traced to the faux-bow sweater that kick-started Schiaparelli’s career and brought her quirky style to the masses.

“Dare to be different,” is the advice she offered to women.

Pace-setters and rule breakers waved that flag through the sixties, the seventies, and beyond.

Photocredit Portrait: Irving Penn

2. Arts and music education programs are mandatory in countries that rank consistently among the highest for math and science test scores, like Japan, Hungary, and the Netherlands.

3. Music programs are constantly in danger of being cut from shrinking school budgets even though they’re proven to improve academics.

4. The No Child Left Behind Act clearly mandates The Arts (music, art, foreign language, etc.) as a core academic subject.

5. One study group showed that 3rd, 4th, and 5th grade students who were taught a foreign language every day in school outperformed the students who were not exposed to a foreign language on their Basic Skills Test.

6. Federal funding for the arts and humanities rolls in around $250 million a year, while the National Science Foundation is funded around the $5 billion mark.

7. Researchers find that sustained learning in music and theater correlates strongly with higher achievement in both math & reading.

8. In a study of a high-poverty schools in Chicago, the schools that were participating in the Chicago Arts Partnerships in Education (CAPE) made huge strides in closing the gap between high- and low-income students’ academic achievement.

9. Multiple studies have concluded that curricular and extracurricular art studies and activities help keep high-risk dropout students stay in school.

10.New brain research shows that not only does music improve skills in math and reading, but it promotes creativity, social development, personality adjustment, and self-worth.

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11. Research suggests that studying a second language is essential to the learning process, creative inquiry and critical thinking. Foreign language studies have proven to increase problem-solving skills and overall cognitive development.

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Epicuriean // Sojourn // 5th Floor By: Angelica Hartono

A New York State of Mind

The city that will make you linger for a long time.

B

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One of the popular landmarks in New York City, Radio City.

Many come by to take a photo.

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Statue of Liberty, Liberty Island

LE CREUSET DUTCH OVEN Le Creuset, which translates to “the crucible” in French, began creating cast iron cookware in 1925 in northern France. Many other options to choose from, such as cookware and bakeware. Best quality one can get.

KITCHENSMART OVEN MITT The Kitchensmart® oven mitt protects against temperatures from 500° to below freezing. It has a non-slip underside to grip pot handles. For those who bakes a lot or used an oven to cook, this oven mitt would be a great use. Comes in 6 colors!

Products recommended by celebrity chefs!

KITCHEN AID STAND MIXER Baking is just the beginning. With 10 speeds and more than 12 available attachments, our legendary Stand Mixer can whip up everything from pasta to ice cream, sausage to salsa and so much more.

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OXO TONGS CERAMIC BOWL

These sturdy tongs have a stainless steel body and nylon heads that are heat resistant up to 400° F. Safe for nonstick cookware.

It is perfect for casual entertaining or simple and stylish everyday dining. Can be used as an ice cream bowl, or even a mixing bowl.

Comes in a set of 4.

WILTON SPATULA

It is great for all kinds of mixing and blending. This convenient tool combines the blending and scraping features of a spatula with the scooping and serving capabilities of a spoon.

GRIP GRATER Box Grater does the work of a slicer and three graters in one compact tool that fits conveniently in any drawer.

OXO WHISK Polished stainless steel wires and narrow shape are perfect for whisking in a small bowl or container. Innovative handle shape and soft, comfortable grip to absorb pressure.

SILICONE SPATULA

PORCELAIN RAMEKIN BOWLS Featuring a classic design perfect for any setting, these 8 oz. ramekin bowls are so versatile They’re great for creme brulee, individual apple crisps, side dishes, dips, and more.

SONOMA PASTRY CUTTER

Our classic pastry blender is made from 18/10 stainless steel and equipped with curved wires that quickly incorporate cold pieces of butter into flour and other dry ingredients – the key to a light, flaky texture.

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Made of silicone and nylon for the perfect combination of flexibility and hardness.

This slotted turner has a beveled edge of hard nylon ideal for scraping bits and getting under delicate foods, it also won’t slide off as you’re flipping or turning them.

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SPRING 2015

SUMMER OF

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a match-made in heaven,

RICOTTA CREPES WITH CITRUS

I

might be aging myself, but I remember a time when internet dating was still kind of taboo and the thought of actually getting to know, and fall in love with(!!), someone online seemed totally crazy (not to mention dangerous!). I used to believe that it was impossible to truly get to know anyone online and thought that the people who started dating via the internet were weird. What changed my mind was when I started blogging and discovered that I had a lot in common with so many people out there. True friendships have been born out of this blog and it never ceases to blow my mind. Some of the people I hold most dearly in my heart are other bloggers I’ve met on this online journey (and many of whom you’ll meet during this series of guest posts). Though Alanna and I haven’t met in person yet, we’ve developed enough friendship-like habits (regular communication, support, encouragement, and caring) that I know it’s only a matter of time before it happens. Part of this blogger connection, I think, is that we get each other. We’re all online, making ourselves vulnerable, trying

to inspire and share something beautiful.

What you learn when you’re in it, is that it takes a lot of work, very little ego, and the courage to put yourself out there. Alanna is a supportive, enthusiastic, engaging, and fun person to have in your life. She’s also a wonderfully creative and super cool blogger, photographer, and chef with some of the best hands in town. Amiright?! One look at her blog, The Bojon Gourmet, and you’ll see that I’m not kidding at all about her coolness factor. Her recipes are inspiring and thoughtfully created, her photos tell stories a life well-lived, and her words are always so eloquently written. I am honoured and thrilled to have Alanna here today, so I’m going to stop rambling of internet dating, and all that jazz, and turn it over to her and these good-lookin’ crèpes. I found Kris’s amazing site last fall when she adapted my gluten-free pie dough into an absolutely exquisite galette.

Sometimes you come across a site where the photographs are stunning, the writing is gritty and real, and every recipe is a must make.

Kris’s is one of them.

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Each post takes my breath away with its beauty, and though we have yet to meet IRL, she already feels like a dear friend. I made this sunny dish in honor of my favorite French holiday, La Fête de la Chandeleur, also known as Crèpe Day. The holiday refers to the returning of the light to the earth after a long winter (now called Candlemas but originally a pagan celebration). Indeed, these last few weeks have brought me much joy as a natural-light photographer because it means I can procrastinate shoots for another hour each day. That alone is worth celebrating.

It’s traditional to eat crèpes on Chandeleur (accompanied by a crock of hard cider) as their round, golden shape represents the sun. I’ve been pairing this ricotta-laced version, adapted and gluten-freed from Kim Boyce’s Good to the Grain, with extra-sunny citrus kissed with honey. Cara Cara and blood oranges, tiny tangerines and tart kumquats all make a bright foil for these rich little crepes. A trio of flours – oat, millet, and sweet rice – create perfect texture and the protein in the ricotta makes them extra pliable. I fed one to Jay who said, “These aren’t gluten-free, right?” Score.

I’m desperately obsessed with Bellwether’s baske-dipped whole-milk ricotta (each time I make this recipe I’m hard-pressed not to eat the entire basket all on its own). Here it adds nubby texture to the crepes, and the rest gets whipped with heavy cream to top the dish. The whole thing is sweetened with a touch of honey, and a shower of mint leaves adds even more brightness to the dish. For Chandeleur or otherwise, these sunny crèpes can’t help but murmur of sunnier days to come. And if you’re feeling more savory, fill these with sauteed leeks, mushrooms, gruyère, romesco, or whatever your heart desires. Either way, be sure to wash it all down with a glass of cider. Your inner Frenchman will thank you.

Wishing everyone a bonne fête de la Chandeleur.

Baking is a method of cooking food that uses prolonged dry heat, normally in an oven, but also in hot ashes, or on hot stones. The most common baked item is bread but many other types of foods are baked. Heat is gradually transferred from the surface of cakes, cookies, and breads to their centre.

As heat travels through it transforms batters and doughs into baked goods with a firm dry crust and a softer centre.

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In addition to bread, baking is used to prepare cakes, pastries, pies, tarts, quiches, cookies, scones, crackers, pretzels, and more. These popular items are known collectively as “baked goods,� and are often sold at a bakery, which is a store that carries only baked goods, or at markets, grocery stores, or through other venues. Eggs can also be used in baking to produce savoury or sweet dishes. In combination with dairy products especially cheese, they are often prepared as a dessert. For example, although a baked custard can be made using starch (in the form of flour, cornflour, arrowroot, or potato flour), the flavour of the dish is much more delicate if eggs are used as the thickening agent.

The cooking container is half submerged in water in another, larger one, so that the heat in the oven is more gently applied during the baking process. Baking a successful soufflĂŠ requires that the baking process be carefully controlled.

The oven temperature must be absolutely even and the oven space not shared with another dish. Baking can also be used to prepare various other foods such as pizzas, baked potatoes and baked apples,

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Baking, especially of bread, holds special significance for many cultures. It is such a fundamental part of everyday food consumption that the children’s nursery rhyme pat-acake, baker’s man takes baking as its subject. Baked goods are normally served at all kinds of party and special attention is given to their quality at formal events. They are also one of the main components of a tea party, including at nursery teas and high teas, a tradition which started in Victorian Britain, reportedly when Anna Russell, Duchess of Bedford “grew tired of the sinking feeling which afflicted her every afternoon round 4 o’clock ... In 1840, she plucked up courage and asked for a tray of tea, bread and butter, and cake to be brought to her room. Once she had formed the habit she found she could not break it, so spread it among her friends instead. As the century progressed, afternoon tea became increasingly elaborate.”

The moisture is never entirely “sealed in”; over time, an item being baked will become dry. This is often an advantage, especially in situations where drying is the desired outcome, like drying herbs or roasting certain types of vegetables. The baking process does not require any fat to be used to cook in an oven. When baking, consideration must be given to the amount of fat that is contained in the food item. Higher levels of fat such as margarine, butter, or vegetable shortening will cause an item to spread out during the baking process.The dry heat of baking changes the form of starches in the food and causes its outer surfaces to brown, giving it an attractive appearance and taste.

The aroma and texture of baked goods as they come out of the oven are strongly appealing but is a quality that is quickly lost.

Since the flavour and appeal largely depend on freshness, commercial producers have to compensate by using food additives as well as imaginative labeling. As more and more baked goods are purchased from commercial suppliers, producers try to capture that original appeal by adding the label “homebaked.”

The dry heat of baking changes the form of starches in the food and causes its outer surfaces to brown, giving it an attractive appearance and taste. The browning is caused by caramelization of sugars and the Maillard reaction. Maillard browning occurs when “sugars break down in the presence of proteins”. Because foods contain many different types of sugars and proteins, Maillard browning contributes to the flavour of a wide range of foods, including nuts, roast beef and baked bread.” The moisture is never entirely “sealed in”; over time, an item being baked will become dry. This is often an advantage, especially in situations where drying is the desired outcome, like drying herbs or roasting certain types of vegetables. The baking process does not require any fat to be used to cook in an oven. When baking, consideration must be given to the amount of fat that is contained in the food item. Higher levels of fat such as margarine, butter, or vegetable shortening will cause an item to spread out during the baking process.The dry heat of baking changes the form of starches in the food and causes its outer surfaces to brown, giving it an attractive appearance and taste.

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“baked goods are hard to resist,

it is a sweet temptation!”

The aroma and texture of baked goods as they come out of the oven are strongly appealing but is a quality that is quickly lost. Since the flavour and appeal largely depend on freshness commercial producers have to compensate by using food additives as well as imaginative labeling. As more and more baked goods are purchased from commercial suppliers, producers try to capture that original appeal by adding the label “home-baked.”

The dry heat of baking changes the form of starches in the food and causes its outer surfaces to brown, giving it an attractive appearance and taste. The browning is caused by caramelization of sugars and the Maillard reaction. Maillard browning occurs when “sugars break down in the presence of proteins”. Because foods contain many different types of sugars and proteins, Maillard browning contributes to the flavour of a wide range of foods, including nuts, roast beef and baked bread.” The moisture is never entirely “sealed in”; over time, an item being baked will become dry. This is often an advantage, especially in situations where drying is the desired outcome, like drying herbs or roasting certain types of vegetables. The baking process does not require any fat to be used to cook in an oven. When baking, consideration must be given to the amount of fat that is contained in the food item. Higher levels of fat such as margarine, butter, or vegetable shortening will cause an item to spread out during the baking process.The dry heat of baking changes the form of starches in the food and causes its outer surfaces to brown, giving it an attractive appearance and taste.

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Crepes: ⅓ cup (1.25 ounces / 35 grams) GF oat flour ⅓ cup (1.5 ounces / 45 grams) millet flour ⅓ cup (1.75 ounces / 50 grams) sweet white rice flour ¾ teaspoon fine sea or kosher salt 2 large eggs 2 tablespoons unsalted butter, melted and slightly cooled 1 tablespoon honey 1 cup (8 ounces / 235 ml) whole milk (more as needed) 1 cup (8 ounces / 235 ml) whole milk ricotta ghee or butter, for cooking the crèpes Ricotta Whipped Cream: ½ cup (4 ounces / 120 ml) heavy cream ½ cup (4 ounces / 120 ml) whole milk ricotta 1 tablespoon honey ½ teaspoon vanilla extract Toppings: 2 Cara Cara (or navel) oranges 2 blood oranges 4 small tangerines 8 small kumquats a handful of small, pretty mint leaves a few tablespoons honey, for drizzling

1. In a large bowl, whisk together the oat, millet and sweet rice flours with the salt. Add the eggs, butter, honey, and ¼ cup of the milk and whisk to form a smooth, thick batter.

Gradually whisk in the remaining milk, then the ricotta. If the batter is thick, add a tablespoon or two of more milk to thin it. (I usually add an additional 2 tablespoons, but I recommend making a tester first to make sure you need it.)

Heat an 8-inch crèpe pan or skillet over medium heat. Add a small pat of ghee to the pan and use a scrunched up paper towel to wipe it around the pan; you just want a super-thin layer of ghee to prevent stickage, but not so much that the batter slips and slides all over the place when you swirl it around the pan. When the pan is hot, grasp it in your left hand (if right-handed) and pour ⅓ cup of batter onto the left side of the pan.

Quickly tilt the pan to the right, shuffling it to spread the batter evenly into a thin layer that coats the bottom of the pan.

2. Place the pan back on the flame and cook the crèpe on the first side until the edges are golden and the top is fairly dry, about 2 minutes. Slide a thin metal spatula under the crèpe to make sure it hasn’t stuck (I like using a tiny offset spatula), then grasp an edge with both sets of fingers and flip it over. (Or use a wide metal spatula to flip if you haven’t burned off all your fingerprints yet flipping crèpes.) Cook the crepe briefly on the second side until cooked through, about 1 minute. Fold the crèpe into quarters and slide it onto a large, covered plate to keep it warm.

3. As you work, adjust the heat under the pan as needed. You want enough heat to give the crèpes a lacy look, but not so much that the pan smokes or the batter goes crazy when you pour it into the pan.

Cook the remaining crèpes, repeating the ghee-spreading, batter-shuffling, finger-burning process. It will take a good half hour to get them all cooked.

4. Meanwhile, make the ricotta whipped cream: In the bowl of a stand mixer fitted with the whip attachment, combine the heavy cream, ricotta, honey, and vanilla. Whip on medium-high until the mixture holds soft peaks.

Cover and chill until needed.

5. Rinse and dry the fruits.

Cut the ends off of an orange. Place the orange cut-side down on a cutting board and use a sharp chef’s or serrated knife to pare away the skin and pith, following the curve of the fruit. Turn the orange on its side and cut into thin rounds, removing any seeds.

Repeat with the other oranges and tangerines. Slice the kumquats into thin rounds and remove the seeds.

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BALI G E T AWAY Discover what the Island has to offer.

By: William Kent

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The tourism industry is primarily focused in the south, while significant in the other parts of the island as well.

The main tourist locations are the town of Kuta (with its beach), and its outer suburbs of Legian and Seminyak (which were once independent towships), the east coast town of Sanur (once the only tourist hub), in the center of the island Ubud, to the south of the Ngurah Rai International Airport, Jimbaran, and the newer development of Nusa Dua and Pecatu.

There are touts hawking their wares but they’re relatively tame compared to other beaches and deck chairs can be rented from about 20,000 rupiah (US$2) a day. Go at the right time of the day and you’ll see seaweed farmers working between the area from Geger Cafe to Geger Temple.

Bali is not short of beaches. Which is why visitors may be wondering: which Bali beach should I head for? With over 2.5 million tourists descending on the Island of the Gods in 2010 alone, it’s becoming increasingly difficult to find a quiet spot. Here are five Bali beaches that aren’t overrun with other people.

When the neighboring Dreamland beach got taken over by bulldozers and chain resorts, the surfers drifted over to Balangan. The long stretch of white sand is flanked by rocky cliffs while the shore is lined by an assortment of warungs (local cafes) serving plates of indo mee and ice-cold Bintangs and cheap non-air conditioned huts.

Reef shoes are highly recommended as the beach has a sharp rocky base and some of it covered in slippery green moss.

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For sun seekers dismayed by some of Bali’s rougher waters, this is a beach you can actually swim in. Situated close to the Nusa Dua golf course, t h e green blue water here remains quite calm with gentle rolling waves. The sand is thick and soft, packed hard so you can play a game of volleyball or go for a leisurely beach run. A string of restaurants make this a popular Sunday brunch spot, especially with the local expats and their young ones.

There are touts hawking their wares but they’re relatively tame compared to other beaches and deck chairs can be rented from about 20,000 rupiah (US$2) a day. Go at the right time of the day and you’ll see seaweed farmers working between the area from Geger Cafe to Geger Temple.

“Bali is one of the few places with origins in one of

the great ancient cultures which is still alive.”

The tourism industry is primarily focused in the south, while significant in the other parts of the island as well. The main tourist locations are the town of Kuta (with its beach), and its outer suburbs of Legian and Seminyak (which were once independent townships), the east coast town of Sanur (once the only tourist hub), in the center of the island Ubud, to the south of the Ngurah Rai International Airport, Jimbaran, and the newer development of Nusa Dua and Pecatu.

There are touts hawking their wares but they’re relatively tame compared to other beaches and deck chairs and other equipments can be rented from about 20,000 rupiah (US$2) a day. Go at the right time of the day and you’ll see seaweed farmers working between the area from Geger Cafe to Temple.

The sand is thick and soft, packed hard so you can play a game of volleyball or go for a leisurely beach run. A string of restaurants make this a popular Sunday brunch spot, especially with the local expats and their young ones. Which is why visitors may wonder which Bali beach should I head for? Here are five Bali beaches that aren’t overrun with other people. Reef shoes are highly recommended as the beach has a sharp rocky base.

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A Portrait of an Artist Fahey Klein presents a major retrospective of the photographers work.

What do Jean Genet, Jimmy Durante, Brigitte Bardot, Georgia O’Keeffe, Jacques Cousteau, Andy Warhol, and Lena Horne have in common? They were a few of the many personalities caught on film by photographer Richard Avedon. For more than fifty years, Richard Avedon’s portraits have filled the pages of the country’s finest magazines. His stark imagery and brilliant insight into his subjects’ characters has made him one of the premier American portrait photographers.

By: Kely Smith

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Born in New York in 1923, Richard Avedon dropped out of high school and joined the Merchant Marine’s photographic section. Upon his return in 1944, he found a job as a photographer in a department store. Within two years he had been “found” by an art director at Harper’s Bazaar and was producing work for them as well as Vogue, Look, and a number of other magazines.

During the early years, Avedon made his living primarily through work in advertising. His real passion, however, was the portrait and its ability to express the essence of its subject.

As Avedon’s notoriety grew, so did the opportunities to meet and photograph celebrities from a broad range of disciplines.

Avedon’s ability to present personal views of public figures, who were otherwise distant and inaccessible, was immediately recognized by the public and the celebrities themselves. Many sought out Avedon for their most public images. His artistic style brought a sense of sophistication and authority to the portraits. More than anything, it is Avedon’s ability to set his subjects at ease that helps him create true, intimate, and lasting photographs.

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“All photographs are accurate.

None of them is the truth.”

–Richard Avedon

Throughout his career Avedon has maintained a unique style all his own.

Famous for their minimalism, Avedon portraits are often well lit and in front of white backdrops. When printed, the images regularly contain the dark outline of the film in which the image was framed. Within the minimalism of his empty studio, Avedon’s subjects move freely, and it is this movement which brings a sense of spontaneity to the images. Often containing only a portion of the person being photographed, the images seem intimate in their imperfection. While many photographers are interested in either catching a moment in time or preparing a formal image, Avedon has found a way to do both.

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Beyond his work in the magazine industry, Avedon has collaborated on a number of books of portraits. In 1959 he worked with Truman Capote on a book that documented some of the most famous and important people of the century. Observations included images of Buster Keaton, Gloria Vanderbilt, Pablo Picasso, Dr. J. Robert Oppenheimer, Frank Lloyd Wright, and Mae West. Around this same time he began a series of images of patients in mental hospitals. Replacing the controlled environment of the studio with that of the hospital he was able to recreate the genius of his other portraits with non-celebrities. The brutal reality of the lives of the insane was a bold contrast to his other work. Years later he would again drift from his celebrity portraits with a series of studio images of drifters, carnival workers, and working class Americans.

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Throughout the 1960s Avedon continued to work for Harper’s Bazaar and in 1974 he collaborated with James Baldwin on the book Nothing Personal.

Having met in New York in 1943, Baldwin and Avedon were friends and collaborators for more than thirty years.

For all of the 1970s and 1980s Avedon continued working for Vogue magazine, where he would take some of the most famous portraits of the decades.

In 1992 he became the first staff photographer for The New Yorker, and two years later the Whitney Museum brought together fifty years of his work in the retrospective, “Richard Avedon: Evidence”. He was voted one of the ten greatest photographers in the world by Popular Photography magazine, and in 1989 received an honorary doctorate from the Royal College of Art in London. Today, his pictures continue to bring us a closer, more intimate view of the great and the famous.

Avedon died on October 1st, 2004.

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