Living and Eating by John Pawson and Annie Bell
Title: Living and Eating
Author: John Pawson and Annie Bell
Publishers: Ebury Press
Publication date: 2001
Edition: First edition
"One of the most wonderful cookbooks ever published" - the New Yorker
Published by Ebury Press in 2001, Living and Eating is exactly what you might expect from an architect known for their rigorously simple design. John Pawson, alongside Annie Bell, a chef and food writer, have perfectly encompassed the living and eating elements respectively, with recipes for food which must be cooked properly and presented cleanly.
Despite being over twenty years old it still feels just as modern and relevant today as it did then. The New Yorker called it "a perfect, and perfectly modern, cookbook".
First edition
Rare, hard to find, and out of print
Chipping to dust jacket. Pages, however, remain clean and intact
Title: Living and Eating
Author: John Pawson and Annie Bell
Publishers: Ebury Press
Publication date: 2001
Edition: First edition
"One of the most wonderful cookbooks ever published" - the New Yorker
Published by Ebury Press in 2001, Living and Eating is exactly what you might expect from an architect known for their rigorously simple design. John Pawson, alongside Annie Bell, a chef and food writer, have perfectly encompassed the living and eating elements respectively, with recipes for food which must be cooked properly and presented cleanly.
Despite being over twenty years old it still feels just as modern and relevant today as it did then. The New Yorker called it "a perfect, and perfectly modern, cookbook".
First edition
Rare, hard to find, and out of print
Chipping to dust jacket. Pages, however, remain clean and intact
Title: Living and Eating
Author: John Pawson and Annie Bell
Publishers: Ebury Press
Publication date: 2001
Edition: First edition
"One of the most wonderful cookbooks ever published" - the New Yorker
Published by Ebury Press in 2001, Living and Eating is exactly what you might expect from an architect known for their rigorously simple design. John Pawson, alongside Annie Bell, a chef and food writer, have perfectly encompassed the living and eating elements respectively, with recipes for food which must be cooked properly and presented cleanly.
Despite being over twenty years old it still feels just as modern and relevant today as it did then. The New Yorker called it "a perfect, and perfectly modern, cookbook".
First edition
Rare, hard to find, and out of print
Chipping to dust jacket. Pages, however, remain clean and intact
