George Barbier (1882-1932) is one of the great French illustrators of the early twentieth century. He is famous for his elegant art deco works that were heavily influenced by orientalism and Parisian couture. Born in Nantes, France in 1882, he skyrocketed to fame and notoriety after his first exhibition in 1911. Known as one of "the knights of the bracelet" for his luxurious and glamorous lifestyle and work, George Barbier also received renown for costumes and set designs he did for theater, film, and ballet. Even today, his modern and stylish illustrations are popular all over the world.
With critical essays on such topics as coloration and composition, this volume is a complete compendium of Barbier's work. This valuable reference book is categorized by Barbier's major projects in fashion, book illustration, theater art, and editorial design and is perfect for illustrators and graphic designers as well as a beautiful gift for someone very special.

The legendary masterpieces of Hokusai-fifteen volumes in a single chunky book. Hokusai Manga is one of the masterpieces by Katsushika Hokusai (1760-1849), a master of Ukiyo-e art, depicting ordinary people's lives, animals, plants, landscapes and human figures, historical and supernatural, even demons and monsters, as if it were a visual encyclopedia, amounting to fifteen volumes. Hokusai Manga turned out to be very popular among every class of people, from feudal lords to the general public, and became a long time best-seller in the Edo period. This book selects pieces from each volume and compiles them into one charming book.
The original masterpiece spread throughout Japan and flowed into Europe in the middle of the nineteenth century, where it had a striking impact on artists, including Impressionists Manet, Monet, Degas, and others. The artistic movement 'Japonisme' began in part due to its influence.

Sushi is food without equal. It is known both as an internationally-beloved delicacy and a Japanese treasure. Edomae Sushi, the variety most commonly seen in America today, features a delicious blend of raw fish, vinegar, and cooked rice. In addition to these ingredients, harmony and balance are essential. From the fish selection and rice preparation down to the tea with which it is served, every detail counts.
Renowned sushi chef Kazuo Nagayama's own personal recipes are presented here with exquisitely photographed examples that provide a glimpse into the painstaking art that goes into making each piece that is sure to leave the reader salivating
Sushi is arranged by season reflecting the availability of the main ingredients and includes thoughtful descriptions and informational graphics.