Smart things to say about Signature Dishes: The Big Mac

It took a while to get the name right - The Aristocrat and Blue Ribbon Burger were early versions - but now it's so popular The Economist uses it to make exchange rate theory understandable Smart things to say about Signature Dishes: The Big Mac

INTERVIEW: Fabien Baron on Kate, craft and creativity

The man Vanity Fair calls 'the most sought-after creative director in the world' reveals why the last 36 years have been 'a blast of good times' INTERVIEW: Fabien Baron on Kate, craft and creativity

One thing not to miss in Venice

The Olivetti Showroom is one of many highlights in our newly released Wallpaper* City Guide One thing not to miss in Venice

INTERVIEW: Jane Hall on the walls women must climb to make great buildings

Breaking Ground's author says prejudice isn’t the only reason women find it hard to make it in architecture INTERVIEW: Jane Hall on the walls women must climb to make great buildings

Deyan Sudjic says John Pawson is a bit like Stanley Kubrick

The Design Museum director says the moviemaker and the architect share a remarkable purity of purpose Deyan Sudjic says John Pawson is a bit like Stanley Kubrick

INTERVIEW: William Hall on why the future of architecture is set in Stone

The author of the latest book in our Building Materials series believes Stone is hard to beat in a climate emergency INTERVIEW: William Hall on why the future of architecture is set in Stone

All you need to know about Black Axe Mangal

Feel the heat of Lee Tiernan’s fiery London restaurant, known for its flatbreads, flames and smoking techniques All you need to know about Black Axe Mangal

INTERVIEW: Emilia Terragni on The Silver Spoon Classic

Phaidon’s publisher discusses table settings, the necessity of avoiding TV dinners and why she thinks pesto is magic INTERVIEW: Emilia Terragni on The Silver Spoon Classic

Bronson van Wyck and the dark arts of party planning

Here’s how a little heavy metal once helped America’s greatest event producer out of a late-night jam Bronson van Wyck and the dark arts of party planning

INTERVIEW: Leah Koenig on the reinvention of Jewish food

The Jewish diaspora has cooked more or less everywhere on the planet and, in the process, has created a cuisine that's constantly changing says the author of The Jewish Cookbook INTERVIEW: Leah Koenig on the reinvention of Jewish food

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ABOUT PHAIDON

Phaidon is the premier global publisher of the creative arts with over 1,500 titles in print. We work with the world's most influential artists, chefs, writers and thinkers to produce innovative books on art, photography, design, architecture, fashion, food and travel, and illustrated books for children. Phaidon is headquartered in London and New York City.
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