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Once upon a time pottery schools saw an increase in enrolments whenever the film Ghost aired on television. Today it is all year round. Not since the 1970s has there been this level of interest and appreciation for pottery and ceramics. The return to the handmade has been driven by our increasingly digital lives and there are now more makers, sellers and collectors than ever. There is also a new desire for unique objects made by hand and the imperfections associated with the marks of the maker. Pottery is the vehicle that most aptly captures this authenticity. From decorative pieces to the primarily functional to sculptural works pushing the boundaries of the medium, Clay surveys the richly creative output of over 50 studio potters from around the world. It is a celebration of a new generation of artisans working in clay, a snapshot not necessarily of what is happening at elite gallery level, but rather a behind-the-scenes look at the unique and eclectic offerings from small studios around the world.

Recipes for homegrown pies from all regions of the country. Chef Craig Priebe has scoured the countryside, stopping in promising pizzerias to discover the tastiest pies. Smoked ham and cheddar? Roasted cauliflower and salsa verde? These toppings would be blasphemous in Naples, but in America anything goes-anything that tastes delicious, that is. His findings are collected here-stellar examples representing every style of pizza. What makes this collection of prize recipes especially fun is that each one has its own personality reflecting its local influences. From Seattle's Serious Pie comes pizza with white bean puree, asparagus, and Parmesan; from Los Angeles's Mozza, squash blossoms with burrata. The legendary Pizzeria Bianco in Phoenix offers up a pie with red onion, rosemary, and Arizona pistachios, while Louisiana Pizza Kitchen brings us one with crawfish etouffe. Also included are blueprints for every type of dough (from Sicilian and sourdough to New York and gluten-free), Clay: Contemporary Ceramic Artisans download epub a range of adaptable base sauces, an introduction covering tools and techniques, and an address book for all the pizzerias featured.

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Author: Amber Creswell Bell,Keith Brymer Jones
Number of Pages: 256 pages
Published Date: 23 Feb 2017
Publisher: Thames & Hudson Ltd
Publication Country: London, United Kingdom
Language: English
ISBN: 9780500500729
Download Link: Click Here
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