American photographers John Huet and David Burnett were commissioned by the International Olympic Committee (IOC) to create a personal record ofthe Olympic Games in their own way; these new books are the result of that freedom and artistry. They capture the essence and adventure of the Olympic Games through stunning and unconventional photographs.David Burnett is the co-founder of Contact Press Images in New York. He covered the Vietnam War as a staff photographer for "Life "magazine.John Huet is a sports photographer and a director of commercials. His book "Soul of the Game: Images and Voices of Street Basketball "was published to critical acclaim in 1997."

The Olympic Games produce an untold number of breathtaking images: athletes at work and rest, events from ski-jumping and bobsleighing, sporting facilities, venues from rugged mountains to indoor ice-rinks, and unique moments that allow the viewer to share the passion of the Olympic Games. This fourth volume in a series celebrating the Olympic Games presents stunning photographs from the Winter Games in PyeongChang 2018. Photographers John Huet, David Burnett, Jason Evans and Mine Kasapoglu Puhrer were granted access to the training zones and accompanied the athletes as they prepared for their events before the arrival of the crowds. These unconventional images show the intensity of training and the mental state of the Olympians. The photos are accompanied by detailed commentaries by the photographers, describing the thought and planning behind the images, and the exact moment when the images were captured. Bilingual edition (English and French).

Another in our "English Kitchen" series, this traces the development of Anglo-Indian cookery, in other words the curry, in English and Scottish cookery books from its earliest appearance in the 18th century through to modern works by Camilla Punjabi and Marguerite Patten. It wanders the lanes and byways of the British occupation of India, unearthing delightful accounts of Imperial eating and explaining how we have grown accustomed to the spice-box of the Raj. The broad intention is to reproduce early recipes for curry and accounts of Anglo-Indian food in their original words. The majority come from printed books, but some are drawn from manuscripts. The narrative traces our enjoyment of Oriental flavours from the 17th century through to the first appearance of a recipe for curry in Hannah Glasse in 1747.Thereafter, it looks at the various classes of cooks who produced popular and interesting recipes, from the female cookbook authors of the 18th century, to the club-cooks of Calcutta and London in the Regency, to the crusty colonels of late Victorian England, and the refined French-influenced chefs of the fin de siecle and pre-First World War days. By way of coda, the authors consider modern recipes from authors such as Madhur Jaffrey and Sir Gulam Noon's Chicken Tikka Masala, Britain's favourite dish. The whole is ornamented by tasty extracts from past literature on eating curries hither and beyond.