I Am Perfectly Designed is an exuberant celebration of loving who you are, exactly as you are, from Karamo Brown, the Culture Expert of Netflix's hit series Queer Eye, and Jason Brown—featuring illustrations by Anoosha Syed. In this empowering ode to modern families, a boy and his father take a joyful walk through the city, discovering all the ways in which they are perfectly designed for each other. "With tenderness and wit, this story captures the magic of building strong childhood memories. The Browns and Syed celebrate the special bond between parent and child with joy and flair...Syed's bright, cartoon illustrations enrich the tale with a meaningful message of kindness and inclusion."—Kirkus

New Dimensions in Photo Processes invites artists in all visual media to discover contemporary approaches to historical techniques. Painters, printmakers, and photographers alike will find value in this practical book, as these processes require little to no knowledge of photography, digital means, or chemistry. Easy to use in a studio or lab, this edition highlights innovative work by internationally respected artists, such as Robert Rauschenberg, Chuck Close, Mike and Doug Starn, and Emmet Gowin. In addition to including new sun-printing techniques, such as salted paper and lumen printing, this book has been updated throughout, from pinhole camera and digital methods of making color separations and contact negatives to making water color pigments photo-sensitive and more. With step-by-step instructions and clear safety precautions, New Dimensions in Photo Processes will teach you how to: Reproduce original photographic art, collages, and drawings on paper, fabric, metal, and other unusual surfaces. Safely mix chemicals and apply antique light-sensitive emulsions by hand. Create imagery in and out of the traditional darkroom and digital studio. Relocate photo imagery and make prints from real objects, photocopies, and pictures from magazines and newspapers, as well as from your digitial files and black and white negatives. Alter black and white photographs, smart phone images, and digital prints.

Named one of the Best Fall Cookbooks 2020 by The New York Times, Eater, Epicurious, Food & Wine, Forbes, Saveur, Serious Eats, The Smithsonian, The San Francisco Chronicle, The Los Angeles Times, The Boston Globe, The Chicago Tribune, CNN Travel, The Kitchn, Chowhound, NPR, The Art of Eating Longlist 2021 and many more; plus international media attention including The Financial times, The Globe and Mail, The Telegraph, The Guardian, The Independent, The Times (U.K.), Delicious Magazine (U.K.), The Times (Ireland), and Vogue India and winner of The Guild of U.K. Food Writers (General Cookbook). Finalist for the 2021 IACP Cookbook Award. "The Flavor Equation" deserves space on the shelf right next to "Salt, Fat, Acid, Heat" as a titan of the how-and-why brigade."– The New Yorker "Deep and illuminating, fresh and highly informative... a most brilliant achievement." – Yotam Ottolenghi "[A] beautiful and intelligent book." – J. Kenji López-Alt, author The Food Lab and Chief Consultant for Serious Eats.com Aroma, texture, sound, emotion—these are just a few of the elements that play into our perceptions of flavor. The Flavor Equation demonstrates how to convert approachable spices, herbs, and commonplace pantry items into tasty, simple dishes. In this groundbreaking book, Nik Sharma, scientist, food blogger, and author of the buzz-generating cookbook Season, guides home cooks on an exploration of flavor in more than 100 recipes. • Provides inspiration and knowledge to both home cooks and seasoned chefs • An in-depth exploration into the science of taste • Features Nik Sharma's evocative, trademark photography style The Flavor Equation is an accessible guide to elevating elemental ingredients to make delicious dishes that hit all the right notes, every time. Recipes include Brightness: Lemon-Lime Mintade, Saltiness: Roasted Tomato and Tamarind Soup, Sweetness: Honey Turmeric Chicken Kebabs with Pineapple, Savoriness: Blistered Shishito Peppers with Bonito Flakes, and Richness: Coconut Milk Cake. • A global, scientific approach to cooking from bestselling cookbook author Nik Sharma • Dives deep into the most basic of our pantry items—salts, oils, sugars, vinegars, citrus, peppers, and more • Perfect gift for home cooks who want to learn more beyond recipes, those interested in the science of food and flavor, and readers of Lucky Peach, Serious Eats, Indian-Ish, and Koreatown • Add it to the shelf with cookbooks like The Food Lab: Better Home Cooking Through Science by J. Kenji López-Alt; Ottolenghi Flavor: A Cookbook by Yotam Ottolenghi; and Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat.