French Moderne

A fresh take on the classics, from Sazerac to the humble Highball: the adventurous recipes invented when America was dry and Paris was a refuge from Prohibition. Following Prohibition, Paris, much like London, became known for serving up original and innovative mixed drinks. Although cocktails were present in the late nineteenth century, it was the interwar period, and particularly les années folles that transformed the culture of the cocktail consumption. This fertile time, both intellectually and artistically, was nourished by a growing influx of expatriates from across the Atlantic who made way for an age of experimentation and creation. The new ambassadors of cocktails made alcohols and aperitifs that were specifically French stars of the show. Alongside classic French Vermouth, locally produced spirits including Byrrh, Dubonnet, Suze, and Picon were mixed into distinctly unique cocktails. With beautiful archival photographs, illustrations, and advertisements, as well as new photography, Franck Audoux, partner at Le Dauphin and Le Chateaubriand in Paris, brings life back to these forgotten French spirits and aperitifs, by giving them a modern twist. He provides recipes for more than forty classic French cocktails, from the Sazerac to the Highball, and provides contemporary tips and tricks that make them easy to re-create at home. Perfect for lovers of history and French culture, this book captures the spirit and culture of one of the richest periods in the City of Light and is a must-have for the aspiring and experienced home mixologist alike.

In this study of space and power and knowledge in France from the 1830s through the 1930s, Rabinow uses the tools of anthropology, philosophy, and cultural criticism to examine how social environment was perceived and described. Ranging from epidemiology to the layout of colonial cities, he shows how modernity was revealed in urban planning, architecture, health and welfare administration, and social legislation.

Jacques-mile Ruhlmann, Pierre Chareau, Robert Mallet-Stevens, Charlotte Perriand, Eileen Gray: together these designers and their contemporaries pioneered the look of the modern French interior during the 1920s. Their use of sumptuous materials, rich jewel tones, intricate geometric patterns, and complex and varied textures has made this work a lasting favorite among interior designers, architects, and their clients. When it first appeared, the got moderne, or modern taste, was marketed through limited-edition portfolios containing unbound drawings, printed in full color using a traditional process called pochoir. Created in an era before color photography, the vivid gouache and watercolor depictions of interior spaces—complete with coordinated furniture, carpets, fabrics, and decorative accessories—announced the dawn of a new era of French design and set the standards of luxury and taste that still guide us today. Moderne presents the finest examples of this work in more than two hundred plates, selected by Sarah Schleuning, a curator of the Wolfsonian Museum, and faithfully reproduced to preserve their original color palettes. This sumptuous volume is comprehensive in scope, beginning with the early art moderne of Ruhlmann and concluding with the avant-garde work of Gray and Perriand. These and other high-water marks of the period are discussed in an essay by historian Jeremy Aynsley. Designers' biographies and a brief bibliography are also included, making this an inspirational resource for interior designers and architects, and an indispensable reference for historians of the modern era.

This book is the first English-language translation of Andre Salmon's first two books.

This strikingly designed volume presents French Modern commercial graphic design in all its glory. Every aspect of French life in the lively and turbulent decades of the '20s and '30s is displayed in this rich compendium of highly stylized design concepts, including magazines, posters, brochures, and retail packages. From exhibition affiches proclaiming the dawn of a new cultural era and symbolic advertisements celebrating the marriage of man and machine to seductive perfume packages and exquisitely chic cocktail paraphernalia, this stunning survey offers a wealth of original artifacts - some never before seen in the United States - making it an essential reference for industrial designers, graphic artists, and anyone with an interest in the history of fine design and advertising.

The next generation of Parisian interior designers curated by the editors of French Architectural Digest. From Vincent Darré and Joseph Dirand to India Mahdavi, a new wave of design talent has emerged in Paris. Combining nonchalant elegance with the French capital’s perennial chic flair, their interiors reflect a refreshingly innovative take on home decor while inspiring myriad designers across the globe. Renowned for publishing the very best of interior design, the editors of French Architectural Digest have thoughtfully curated a collection of interiors by twelve of the new guard’s top names. The New Chic showcases diverse residential interiors projects spanning the past five years. Inviting, charming, and irresistibly cool, this beautifully illustrated book celebrates the voices of modern Parisian interiors and is a must for every library of design.

Cheryl Wakerhauser, the award-winning chef and owner of Pix Patisserie, brings new artistry to classic French desserts. With recipes like Le Royale, Amélie, Pear Rosemary Tart, Pistachio Picnic Cake, Bûche de Noël, Crème Brûlée Cookies and Macarons, you will be sure to wow any guest with complex flavors and textures that are unique to French pastry. French dessert is a study in components, and Cheryl breaks each recipe down, providing information on classic techniques while imbuing each recipe with a new twist. Her Amélie recipe, the winner of the Patis France Chocolate Competition, combines orange vanilla crème brûlée, glazed chocolate mousse, caramelized hazelnuts, praline crisp and orange liqueur génoise. Cheryl trained with MOF Philippe URRACA, a prestigious patisserie located in southern France. She has been featured in World of Fine Wine, Delta Sky magazine, Thrillist Portland, Food Network Magazine, The Wall Street Journal, USA Today and Bon Appétit. This book will have 41 recipes and 80 photos.