Shows how to use geometric formulas to construct each letter of the Greek and Roman alphabets as well as Arabic numerals

This celebration of a four-decade career features 155 full-color posters. David Lance Goines' distinctive Arts & Crafts-style posters promote movies, galleries, restaurants, and concerts, in addition to other events and products. This original edition was developed in cooperation with the artist, who provides a Preface. Foreword by Alice Waters.

David Lance Goines is a Berkeley graphic artist who has gained international recognition and acclaim for his work. He is also a virtuoso offset pressman who prints his own posters, giving him unique control over the quality and texture of every print. Goines' posters are represented in the collections of the Metropolitan Museum and the Museum of Modern Art in New York, the Smithsonian Institution, the Hiroshima Museum of Modern Art, and the Musée de la Publicité of the Louvre in Paris, among others. His work has been featured in more than sixty group and solo exhibitions, with principal shows in Japan, Italy, France, and across America.The 108 posters in this book represent selected works created between 1970 and 1984, and his full catalog of posters from 1985 to the present, as well as a selection of other notable graphics, including wine labels, logos, book covers, book plates, and wedding announcements. -- from front cover flap.

Ce livre est une présentation chronologique, en couleurs, de 114 affiches du graphiste David Lance Goines. Interview de l'artiste.

The multiple James Beard Award–winning chef shares recipes from her popular café, blending Mediterranean flavor with California style & fresh ingredients. Located above the more formal Chez Panisse Restaurant, the Café is a bustling neighborhood bistro where guests needn’t reserve far in advance and can choose from the ever-changing à la carte menu. It’s the place where Alice Waters’s inventive chefs cook in a more impromptu and earthy vein, drawing on the healthful, low-tech traditions of the cuisines of such Mediterranean regions as Catalonia, Campania, and Provence, while improvising and experimenting with the best products of Chez Panisse’s own regional network of small farms and producers. In the Chez Panisse Café Cookbook, the follow-up to the award-winning Chez Panisse Vegetables, Alice and her team of talented cooks offer more than 140 of the café’s best recipes—some that have been on the menu since the day café opened and others freshly reinvented with the honesty and ingenuity that have made Chez Panisse so famous. In addition to irresistible recipes, the Chez Panisse Café Cookbook is filled with chapter-opening essays on the relationships Alice has cultivated with the farmers, foragers, and purveyors—most of them within an hour’s drive of Berkeley—who make it possible for Chez Panisse to boast that nearly all food is locally grown, certifiably organic, and sustainably grown and harvested. Alice encourages her chefs and cookbook readers alike to decide what to cook only after visiting the farmer’s market or produce stand. Then we can all fully appreciate the advantages of eating according to season—fresh spring lamb in late March, ripe tomato salads in late summer, Comice pear crisps in autumn. This book begins with a chapter of inspired vegetable recipes, from a vivid salad of avocados and beets to elegant Morel Mushroom Toasts to straightforward side dishes of Spicy Broccoli Raab and Garlicky Kale. The Chapter on eggs and cheese includes two of the café’s most famous dishes, a garden lettuce salad with baked goat cheese and the Crostata di Perrella, the café’s version of a calzone. Later chapters focus on fish and shellfish, beef, pork, lamb, and poultry, each offering its share of delightful dishes. You’ll find recipes for curing your own pancetta, for simple grills and succulent braises, and for the definitive simple roast chicken—as well as sumptuous truffled chicken breasts. Finally, the pastry cooks of Chez Panisse serve forth a chapter of uncomplicated sweets, including Apricot Bread Pudding, Chocolate Almond Cookies, and Wood Oven-baked Figs with Raspberries. Gorgeously designed and illustrated throughout with colored block prints by David Lance Goines, Chez Panisse Café Cookbook is destined to become an indispensable classic. Fans of Alice Waters’s restaurant and café will be thrilled to discover the recipes that keep them returning for more. Loyal readers of her earlier cookbooks will delight in this latest collection of time-tested, deceptively simple recipes. And anyone who loves pure, vibrant, delicious fare made from the finest ingredients will be honored to add these new recipes to their repertoire.

A riveting survey of almost three hundred posters, revealing a history of Bay Area artists, activists, and movements from the 1960s to 2012. This catalog of political posters pays homage to an influential and populist art movement that has created some of the most enduring imagery of our time. In All of Us or None, author Lincoln Cushing examines key selections from a remarkable archive of over 24,000 posters amassed by free speech movement activist, author, and educator Michael Rossman over the course of thirty years. This inspiring collection of Bay Area posters illuminates the history of this ad-hoc and ephemeral art form, celebrating its unique capacity to infuse contemporary issues with the urgency and energy of the eternal fight for justice. Featuring posters on topics as diverse as civil rights, war, poverty, the environment, music, women’s liberation, fine art, and gentrification, All of Us or None shows us why the Bay Area was such fertile breeding ground for the genre and why it arguably produced more independent political posters than anywhere else on earth. Here is an exhilarating history of artists, studios, printshops, distributors, activists, icons, and changemakers—among them R. Crumb, Stanley Mouse, Cesar Chavez, Max Scherr, Emory Douglas, Angela Davis, the San Francisco Mime Troupe, Bill Graham, and Pete Seeger—together raising their voices in opposition to the status quo. In spring of 2012, the Oakland Museum of California presented its first comprehensive exhibition of this recently acquired treasure; the show, along with this book, presented an unbroken narrative of passionate social justice printmaking from the mid-1960s to 2012. “This engaging catalogue surveys nearly 300 of the late Michael Rossman’s enormous collection of over 24,000 San Francisco Bay Area social justice posters . . . . With fluid, highly accessible prose, Cushing traces the lineage of images that have now become iconic, such as Frank Cieciorka’s often quoted clenched fist, or the Black Panther Party’s panther symbol as rendered by Emory Douglas and others.” —Publishers Weekly “An extremely remarkable and useful book: remarkable because it brings back so many of the memorable images of rebellion political, cultural, and both together from a past now rapidly receding, and useful because in our new era of protest, creative expression in artistic forms is more badly needed than ever. Lincoln Cushing, a distinguished scholar of political art, has given us a small masterpiece.” —Paul Buhle, publisher of the SDS magazine Radical America and author of more than forty books on radical politics and culture

The still-rousing (if increasingly gray-haired) story of the first baby-boomer civil protest, the progenitor of the antiwar and civil rights movements, the catalyst of 60s activism. Tells how it changed the university and ultimately the nation as its leaders became instigators of social change throu

“Chez Panisse is an extraordinary dining experience. . . . It is Alice Waters's brilliant gastronomic mind, her flair for cooking, and her almost revolutionary concept of menu planning that make Chez Panisse so exciting.”—James Beard Justly famed for the originality of its ever-changing menu and the range and virtuosity of its chef and owner, Alice Waters, Chez Panisse is known throughout the world as one of America's greatest restaurants. Dinner there is always an adventure—a different five-course meal is offered every night, and the restaurant has seldom repeated a meal since its opening in 1971. Alice Waters is a brilliant pioneer of a wholly original cuisine, at once elegant and earthy, classical and experimental, joyous in its celebration of the very finest and freshest ingredients. In this spectacular book, Alice Waters collects 120 of Chez Panisse's best menus, its most inspired transformations of classic French dishes. The Chez Panisse Menu Cookbook is filled with dishes redolent of the savory bouquet of the garden, the appealing aromas and roasty flavors of food cooked over the charcoal grill, and the delicate sweetness of fish fresh from the sea. There are menus here for different seasons of the year, for picnics and outdoor barbecues and other great occasions. Handsomely designed and illustrated by David Lance Goines, this is an indispensable addition to the shelf of every great cook and cookbook readers. “A lovely book, wonderfully inventive, and the food is very pure.”—Richard Olney

Chez Panisse is a restaurant in Berkeley, California, run by Alice Waters and her large group of friends. Her daughter Fanny's stories of this busy place are a friendly and funny introduction to the delights of real restaurant life, and her recipes show how easy and inexpensive it is to make good food with basic ingredients and simple techniques. Opening up the magic world of cooking to children, Alice Waters describes, in the words of seven-year-old Fanny, the path food travels from the garden to the kitchen to the table. Teaching kids where food really comes from not just from the market but from farms and people who care about the earth, Fanny at Chez Panisse has lessons on the importance of eating with your hands, of garlic and of composting and recycling. It is also a delightful beginner's cookbook with 46 recipes that will tempt children into the desire to cook and eat with whole hearts, alert minds and all the senses. From banana milkshakes and green apple sherbet to cherry tomato pasta and black beans and sour cream, as well as spaghetti and meatballs, french fries and pizza, there is something here for every child to prepare and enjoy.