On the menu: Anna Hansen's Sugar-cured shrimp omelet

Sugar-cured shrimp, scallions, cilantro and smoked chilli sambal


Coco chef close-up: Anna Hansen

From washing dishes for Fergus Henderson to founding The Modern Pantry


Martin Parr on curating the Brighton Photo Biennial

The distinguished Magnum photographer says you should visit the creative city by the sea


Banksy: from guerilla street art to The Simpsons

Has the elusive artist garnered the ultimate accolade with the American prime-time show or, as Alastair Smart sees it, sold-out?

Banksy, The Simpsons, opening and closing titles (2010)

Rice Pudding

Recipe taken from France: The Cookbook

Poached Apples with Rice Pudding

Toffees

Recipe taken from France: The Cookbook

Toffees

Onion Soup Gratin

Recipe taken from France: The Cookbook

Onion Soup Gratin

Poached Apples with Rice Pudding

Recipe taken from France: The Cookbook

Poached Apples with Rice Pudding

Framing a modern masterpiece

Eero Saarinen's Gateway Arch in St. Louis is at the centre of a landscape competition

Eero Saarinen, Jefferson National Expansion Memorial, St. Louis, Missouri, USA


Apple & blackberry crumble with custard

A recipe from What to Cook and How to Cook it


Motokazu Nakamura's Mackerel sushi

Simply mackerel, salt, vinegar, rice, rice vinegar and sake to taste

Motokazu Nakamura's Mackerel sushi






The 10 x 10/3 interview: Hiroshi Nakamura

One of Tokyo's rising stars explains why nature, rather than the metropolis, is the strongest influence on his architecture

Hiroshi Nakamura

Japanese erotic works and the world of Kitagawa Utamaro

Matthew Wilcox explores the art of shunga

Kitagawa Utamaro, Lovers in the upstairs room of a teahouse, from Poem of the Pillow (1788)

Rum sauce

Recipe taken from I Know How to Cook

Chestnut and chocolate terrine

Light caramel

Recipe taken from I Know How to Cook

Chestnut and chocolate terrine

Chocolate icing

Recipe taken from France: The Cookbook

Chocolate cake with chocolate icing

Créme anglaise

Recipe taken from France: The Cookbook

Chestnut and chocolate terrine

Chestnut purée

Recipe taken from France: The Cookbook

Chestnut and chocolate terrine

Chocolate Pots

A recipe from What to Cook and How to Cook it


Brownie cheesecake

A recipe from Breakfast, Lunch, Tea

Brownie cheesecake

Chocolate cake

A recipe from France: The Cookbook

Chocolate cake with chocolate icing

Classic chocolate mousse

A recipe from Breakfast, Lunch, Tea

Classic chocolate mousse

Day 4 - René Redzepi forages in the Outback with an aboriginal community

Kangeroo tail and bush bananas, Laura Gladwin continues on the trail of the chef in South Australia

René Redzepi forages in Flinders Range in South Australia (2010)

Day 3 - the fish market, foraging in a car park, and at the Sydney Opera House

Fish for breakfast and foraging in unexpected places, Laura Gladwin reports from her adventure with the chef

René Redzepi joins Masterchef presenter Matt Preston at the fish market in central Sydney (2010)

Day 2 - René Redzepi forages in Middle Head, Sydney Australia

Laura Gladwin is on the trail of the intrepid chef Down Under for the Crave Sydney International Food Festival

René Redzepi and Mike Eggert in Middle Head, North Shore, Sydney, Australia (2010)

A sticky situation - the artist's response to one of 2010's defining disasters

Following the publication of BP's report on the Deepwater Horizon oil spill, Alastair Smart looks at the relationship between oil and art

Andrei Molodkin, Hope (2009)
Acrylic block filled with russian crude oil, 56x20x11cm, Ed.8

The Stirling Prize shortlist 2010

The low-down on this year's line-up for 'the feather in the cap' of the RIBA's s awards

Zaha Hadid, MAXXI: National Museum of XXI Century Arts, Rome, Italy

A round up from London Fashion Week

Harriet Quick reports on the capital currently in love with design

Alexander McQueen, looks from the last collection by the creative genius and unforgettable spirit, whose memorial took place at St. Paul's Cathedral this week

Ross Lovegrove's Eye Digital Camera

A camera more like a prosthetic than a product, says the designer


Globetrotter Case by Ross Lovegrove

The lightest luggage you can carry


Ross Lovegrove's Disc Camera

A snapshot from the designer on the award-winning design


Albert Watson awarded Centenary Medal

The British photographer is honoured with The Royal Photographic Society's prestigious award

Albert Watson

The inside track on the São Paulo Biennial

Chus Martinez, the associate curator for the contemporary art festival, on the São Paulo scene

Museu de Arte Moderne, São Paulo, Brazil

Chus Martinez selects 10 rising stars of the contemporary art scene

The leading international contemporary art curator picks the new best things

Chus Martinez, chief curator, Museu d'Art Contemporani de Barcelona and associate curator, 2010 Sao Paulo Biennial

A landmark commission

John Pawson talks to Phaidon.com about his plans to reconfigure London's old Commonwealth Building

The Parabola, as seen from Holland Park

Mixing heritage with Hockney

The art phenomenon sweeping through England's country houses

Marcos Lutyens and Alessandro Marianantoni, CO2morrow (2009), Seaton Delaval Hall, UK
Commissioned by the National Trust for the Royal Academy's Earth: Art for a Changing World exhibition. 
Currently on display in the grounds of Seaton Delaval Hall, Northumberland, until October 2010

A room with a view

Celebrating 50 years of Arne Jacobsen's SAS House

Arne Jacobsen, Room 606

Audi Urban Future Award

Berlin architect J. Mayer H. wins the inaugural Audi Urban Future Award

Berlin architect J. Mayer H. wins the inaugural Audi Urban Future Award

Coco chef close-up: David Chang

As the fashion world descends on New York, the chef behind some of the hottest new restaurants in the city talks to Phaidon.com

David Chang

Kyoto Town House by Alphaville

Opening up a small space to light


On the menu: David Chang's mackerel with kimchi puree

Mackerel, kimchi puree, oyster and radish

Mackerel with kimichi purée, oyster and radish

Shanghai in 2020

A phenomenal representation of what the ever-expanding city could look like in 10 years


For the love of film

Cameron Bailey and Piers Handling, co-directors of the Toronto International Film Festival, on films and new directors to watch

Cameron Bailey (left), and Piers Handling, Co-directors of the Toronto International Film Festival

A note from Kazuyo Sejima on this year's Venice Biennale

The first woman to curate the Venice Biennale says more about this year's theme

Kazuyo Sejima, Director of the 12th International Architecture Exhibition, La Biennale di Venezia

Coco chef close-up: Hugh Acheson

One of America's young rising stars explains why it's the old recipes that are his inspiration

American chef Hugh Acheson at his Athens restaurant, Five & Ten. Selected by Mario Batali for Coco, Acheson's inclusion in the book 'was an encouragement not to change'.

The 10 x 10/3 interview: Jarmund/Vigsnæs AS Arkitekter

The young Norwegian architects on building a holiday house for Alain de Botton

Einar Jarmund, Alessandra Kosberg and Håkon Vigsnæs

On the menu: Hugh Acheson's Chess Pie

Chess pie, sorghum zabaglione and spicy mango

Hugh Acheson, Chess pie, sorghum zabaglione, and spicy mango

The 10 x 10/3 interview: Allmann Sattler Wappner Architekten

An exclusive interview with the innovative German architecture practice selected for the latest book in Phaidon’s 10 x10 series

Amandus Sattler, Markus Allman, and Ludwig Wappner, founders of Allman Sattler Wappner Architekten

Pork rillettes

A recipe from France: The Cookbook

Pork rillettes

Caravaggio DNA-testing 400 years after the artist's death

The mystery of how the hellraiser met his end unfolds

Caravaggio, Doubting Thomas (1599), Oil on canvas, 107 x 146 cm

Five minutes with the 2010 Pritzker Prize-winning duo

Sejima and Nishizawa on their win, working practice and what's next

Ryue Nishizawa and Kazuyo Sejima, SANAA

Noma wins world’s best restaurant award

How the Nordic number one knocked elBulli into second place

René Redzepi

What’s the best way to organise my kitchen?

A common cookery question answered


What’s the best way to prepare globe artichoke?

A common cookery question answered


What’s the best way to store fresh pasta?

A common cookery question answered


What’s the secret to making good pastry?

A common cookery question answered


I've added too much salt. How can I rectify this?

A common cookery question answered


What is a court-bouillon?

A common cookery question answered


Do's and don'ts for dinner parties

Old school advice everyone should know for organising the perfect evening


The 2010 Pritzker Prize Laureate

Refinement, restraint and a meeting of minds


Shortcrust pastry

A recipe from France: The Cookbook


Mushroom stock

A recipe from France: The Cookbook


Preparing snails

A recipe from France: The Cookbook


Fish stock

A recipe from France: The Cookbook


Fresh lasagne sheets

A recipe from The Silver Spoon


Fresh cannelloni

A recipe from The Silver Spoon


Stuffing for red meat

A recipe from France: The Cookbook


Rich beef stock (pot-au-feu)

A recipe from France: The Cookbook


Duxelles

A recipe from France: The Cookbook


Béchamel and White Sauce

A recipe from France: The Cookbook

Béchamel sauce

Fresh pasta dough

A recipe from The Silver Spoon


Stuffing for snails

A recipe from France: The Cookbook


Court-boullion

A recipe from France: The Cookbook


Bouquet garni

A recipe from France: The Cookbook


Alex Katz on his works, worries and wife

Exclusive interview with the artist on the eve of his exhibition at the National Portrait Gallery

Our Alex Katz Contemporary Artist Series Book

Anna potatoes

A recipe from France: The Cookbook


Fennel, celery and apple salad

A recipe from Recipes from an Italian Summer


Rolled fruit cookies

A recipe from Breakfast, Lunch, Tea


Duck a l'orange

A recipe from France: The Cookbook


Stuffed courgette flowers

A recipe from Recipes from an Italian Summer


Fillet of beef with broad beans

A recipe from Recipes from an Italian Summer


Tagliatelle bolognese

A recipe from The Silver Spoon


Capellini in cream and cheese sauce

A recipe from The Silver Spoon


Pistachio cake

A recipe from Breakfast, Lunch, Tea


Gingerbread biscuits

A recipe from Breakfast, Lunch, Tea


Dauphinois potatoes

A recipe from France: The Cookbook


Summer smoothie

A recipe from Recipes from an Italian Summer


Tomato and thyme tart

A recipe from Breakfast, Lunch, Tea


Shortbread

A recipe from Breakfast, Lunch, Tea


Ricotta cheesecake

A recipe from Breakfast, Lunch, Tea


Beef tartare

A recipe from Recipes from an Italian Summer


Peach ice cream

A recipe from Recipes from an Italian Summer


Chocolate truffles

A recipe from France: The Cookbook


Fruit in sparkling wine

A recipe from Recipes from an Italian Summer