Linen Books

A First Edition 'Goodbye Picasso' coffee table or library book, by author David Douglas Duncan, 1974, New York. An amazing book covering an intimate look at the relationship between ...

Design Leadership Network. This captivating volume is a celebration of the living room across styles, moods, and locales. From mountaintop chalets to urban abodes, country retreats t...

High-quality French design and decoration book about the legendary Maison Leleu and designers Jules and André Leleu. The work shows the development of their style from the beginnings...

Very well-preserved book from 1986 in French and English. Rare book about French Art Deco designer and furniture maker Eugene Printz. He had no formal training, but learned his craft...

An assembled group of seven fashion publications exploring design, history, and presentation—from early 20th-century couture collaborations to contemporary reflections on style and power. Includes: CFDA 2011 Fashion Awards — Program book celebrating the Council of Fashion Designers of America honorees, with vivid photography and graphics. Delpozo Spring/Summer 2016 Catalogue — Five loose plates featuring Josep Font’s sculptural silhouettes, illustrations, and design notes. Dolce & Gabbana Women Fashion Show Spring/Summer 2017 — Printed floral boards documenting the Milan runway presentation. Dufy–Poiret: Modèles et Dessins 1917–1919 — Galerie Fanny Guillon-Laffaille, Paris, 1998; exhibition catalogue pairing Paul Poiret’s fashion designs with Raoul Dufy’s watercolors...

Süe et Mare et la Compagnie des arts français Florence Camard Paris, Les Éditions de l'Amateur, 1993. Forewords by Marcelin and Olivier Süe, and Michel Mare Louis Süe and André Mare...

Le Luminaire Art Deco Lamps 1925–1937 Lighting Design 1925–1937 Hardcover, Editions Charles Moreau, 1992 A high-quality illustrated book about lighting design and lamps from the Ar...

Plain Tales from the Hills by Rudyard Kipling. Brilliant blue linen cloth cover with gold embossed cover. Beautiful aesthetic edition to a fine and decorative library, retailed by the Frederick Loeser...

3 vol. William Tooke, View of the Russian Empire During the Reign of Catharine the Second and to the Close of the Present Century. With fold-out maps. Marbled endpapers, raised bands...

The Arion Press limited edition of "Cane" by Jean Toomer (1894-1967) #287 of 400 copies, bound in original tan linen covers with brown cloth ties, with black title on front and spine...

Sustainable Gastronomy Yoshihiro Narisawa’s manifesto on cuisine in harmony with the natural world Award-winning Japanese chef Yoshihiro Narisawa has turned to his homeland and nature to develop his innovative satoyama cuisine and culinary philosophy. Inspired by the Japanese tradition of foraging for ingredients on the land between mountains and villages, the area of satoyama, and by similar traditional methods for gathering food, Narisawa has created recipes and dining experiences based on the sustainable use of native ingredients. Also using foodstuffs from coastal waters and forests, from seaweed and sea snakes to wild flowers and even soil, the recipes are presented and shown in stunning photographs by world-renowned Brazilian food photographer Sergio Coimbra. But this is more than a book of recipes, it is a new kind of gastronomy book that explores the background of where the ingredients are sourced and also how the chef works with the craftsmen who makes his knives and tableware. This attention to every stage of the supply chain is another aspect of satoyama, and in the course of the journeys Narisawa and Coimbra made the book has also become a visual travel guide to Japan and its history and traditions. In this way it is not just the chef’s creations that are presented, but the food in its full context, including the processes involved, and a culinary perspective that combines tradition with modern ideas. Collector’s Edition of 1,000 copies, each signed by Yoshihiro Narisawa and Sergio Coimbra. The Artist: Yoshihiro Narisawa, born in Aichi prefecture in 1969 as the son of a baker of western recipes, moved to Europe at the age of 19 where he trained in France, Switzerland, and Italy, before returning to his homeland. Narisawa opened his first restaurant in Kanagawa in 1996, moving to Tokyo in 2003. After pursuing a connection with French cuisine, Narisawa went on to develop his “Satoyama” style. His restaurant has been listed for many years as one of the World’s 50 Best...

Interiors designed by Michael Del Piero are full of delightful contradictions. She designs minimalist rooms rich with historical character, meticulously edited gallery-like spaces th...