For anyone whose love of food has ever crossed paths with their love of fiction, Recipe for Murder: Frightfully Good Food Inspired by Fiction may be your next favorite read. Inspired by the scoundrels of thrillers, crime novels and fairy tales, Flammarion‘s latest title offers up playful recipes from the likes of Hannibal Lector (Hannibal’s Express Sweetbreads), The Big, Bad Wolf (Pigs in a Blanket), American Psycho’s Patrick Bateman (Roast Beef with Truffled Mash Potatoes), Brutus (The Real Ceasar Salad) and Dracula (Paprika Hendl). Lady Macbeth, Edward Hyde, the Marquis de Sade and more – they’re all here – with signature dishes to share.

Each chapter opens with an excerpt from the original story, followed by quirky illustrations (see below!) and a “to-die-for” recipe. Created by author Estérelle Payany – a culinary journalist and cookbook author – and gifted illustrator Jean-Franciois Martin, Recipe for Murder comes out next month – just in time for Halloween entertaining.

Recipe for Murder: Frightfully Good Food Inspired by Fiction
by Estérelle Payany
Illustrations by Jean-Francois Martin
Published by Flammarion, September 2010
Hardcover/144 pages/60 color illustrations/$24.95 US
Available for pre-order now through Amazon.

*above: The Ogre. Illustration by Jean-François Martin from Recipe for Murder: Frightfully Good Food Inspired by Fiction by Estérelle Payany (Paris: Flammarion, 2010).

*above: Patrick Bateman. Illustration by Jean-François Martin from Recipe for Murder: Frightfully Good Food Inspired by Fiction by Estérelle Payany (Paris: Flammarion, 2010).

*above: Dracula. Illustration by Jean-François Martin from Recipe for Murder: Frightfully Good Food Inspired by Fiction by Estérelle Payany (Paris: Flammarion, 2010).

*All images © Jean-Francois Martin; courtesy of Flammarion & Rizzoli.

This year, Dom Pérignon pays tribute to Andy Warhol with a collection of three beautiful bottles. Inspired by Warhol’s legendary iconic representations and his playful use of codes and color, Dom Pérignon commissioned the Design Laboratory at Central Saint Martin’s School of Art & Design to reinterpret its timeless bottle. The resulting set, each with a distinct label in red, blue or yellow, pays homage to Warhol’s iconic color games.

Interestingly, Andy Warhol’s relationship with Dom Pérignon goes back some time, as evidenced by this entry from his diary on March 8th, 1981, after returning to New York from a show in Munich:

“Went to the gallery where they were having a little exhibition of the glittery Shoes, and had to do interviews and pics for the German newspaper and then we had to go back to the hotel and be picked up by the “2,000” people – it’s a club of twenty guys who got together and they’re going to buy 2,000 bottles of Dom Pérignon which they will put in a sealed room until the year 2,000 and then open it up and drink it and so the running joke is who will be around and who won’t…”

Images below…

*above: Dom Pérignon’s Warhol-inspired tribute collection.

*above: portrait of Andy Warhol.

*All images courtesy of and © The Andy Warhol Foundation for the Visual Arts, Inc.

The warm summer months call for lighter dishes, and provide a whole new palette of seasonal cooking ingredients. In that vein, Recipes from an Italian Summer – the latest offering from the authors of the best-selling Italian cooking bible, The Silver Spoon – features 380 recipes for summertime entertaining. Each dish celebrates simple, seasonal ingredients – like fresh herbs, veggies and fruits – perfect for impromptu picnics and barbecues or more sophisticated dinner parties. With summer drinks, salads, light supper dishes and desserts, this is a fantastic resource for those who want to enjoy la dolce vita. The recipes are easy to follow, and presented beside stunning photographs of Italy by world renowned photographer Joel Meyerowitz and food photography by award-winning, London-based photographer Andy Sewell.

Not totally convinced? Then try it for yourself! To get your tastebuds excited, we’ve got two great recipes below – for watermelon smoothies and cold octopus and eggplant salad – courtesy of publisher Phaidon.

*above: Milanese Minestrone

*above: Chilled Wine with Strawberries

*above: Summer Stuffed Peppers

RECIPES…

Watermelon Smoothies:
(Frullato di cocomero)

Preparation time: 10 minutes
Serves: 1
Ingredients: 1 slice watermelon, peeled, seeded and cut into pieces; juice of 1/2 orange, strained; juice of 1/2 lemon, strained; scant 1/2 cup dry sparkling white wine, chilled; 1 tablespoon superfine sugar; 1 small, unpeeled watermelon triangle, to decorate

Instructions:
Put the watermelon, orange jice and lemon juice into a blender and blend until smooth. Transfer to a pitcher, pour in the wine, stir in the sugar until dissolved, and serve in a tall glass decorated with a small triangle of watermelon.

Cold Octopus & Eggplant Salad:
(insalata di polpo freddo e melanzane)

Preparation time: 3 hours, including marinating and cooling
Cooking time: 40 minutes
Serves: 4
Ingredients: 2 eggplants, thinly sliced lengthwise; 2 tablespoons olive oil, plus extra for drizzling; 1 clove garlic, crushed; 1 fresh red chile, seeded & chopped; 1 tablespoon chopped flat-leaf parsley; 3/4 cup white-wine vinegar; 2 & 1/4 pounds octopus, 2 tablespoons capers preserved in salt, rinsed, drained and chopped; 12 black olives, pitted and sliced; 4 tomatoes, cut into wedges; 4-5 basil leaves

Instructions:
Heat a nonstick skillet, sear the eggplant slices for a few minutes, turning once, then remove from the heat and put them into a salad bowl. In a separate skillet, heat the olive oil with the garlic and chile. Add teh parslety and vinegar, bring to a boil, and pour the mixture over the eggplants, then let marinate for two hours.

Meanwhile, if it has not already been cleaned, prepare the octopus. Turn the body inside out, and pull away innards and stiff strips that stick to the sides. Cut off the stomach sac. Rinse the octopus thoroughly under cold running water and turn the body right side out. Press out the beak and its soft surrounding tissue from the center of the tentacles and cut it out. Finally, beat it well with a meat mallet. Put the octopus into a large pan of lightly salted, boiling water. Cover and simmer for 30 minutes or until tender.

Remove the pan from the heat and let the octopus cool in the cooking water. When the octopus is cool, skin it and cut into very thin slices. Add the slices to the eggplants, then add the capers and olives, and season with salt and pepper. Drizzle with olive oil, and garnish with the tomatoes and basil leaves.

Recipes from an Italian Summer
Published by Phaidon Press, 2010
432 pp, 130 color illustrations
Hardback
$39.95 US
Available now through Phaidon or Amazon.

*Images and recipes courtesy of Phaidon, www.phaidon.com. All food photography © Andy Sewell / All other photographs © Joel Meyerowitz,

When approaching their designs for a new pot collection with traditional Austrian enamel company Riess Email, young Vienna-based design duo POLKA chose to reimagine the ways in which we interact with this common object. Asking questions like “How many handles does a pot need anyway?” and “What makes a functional object?” the pair created a new form of pot, one in which the idea of the pot is mutated and modified, rearranging our expectations for interactions with daily-used objects. The resulting collection of creatures entertain the user, allowing one to handle them as he or she sees fit, and encourages all of us to think about our daily routines and expectations.

Describing their playful approach to design, POLKA partners Marie Rahm and Monica Singer say:
“We like to observe, we like to surprise, we like to discover, we like to irritate, we like to find solutions, we like to tell stories, we like to entertain, we like to change the point of view . Above all, we like to create. And we like things.”

POLKA Pots are made on order.

POLKA product pleasure
Mariahilferstr. 9/7, 1060
Vienna, Austria
polkaproducts.com

* Photographs by Michael Stelzhammer. Images courtesy of POLKA.

Flavor-infused, 100% Blue Weber agave, blanco Tanteo® Tequilas are distilled, infused and bottled in the historic mountain town of Tequila, Mexico. Available in Jalapeño (blended with separate infusions of organic jalapeños to capture the aroma, taste and heat of the pepper), Tropical (calling to mind traditional Mexican fruit salad topped with salt, lime and chili powder) and Chocolate (made with roasted, malted and raw cocoa, reminiscent of molé sauce), they’re hand-infused with fresh, natural Mexican ingredients, with jalapeño providing the base note throughout.

Beyond its standout taste, though, the collection’s packaging design also offers a potent shot of style. Tanteo’s look balances its NY founders’ modern roots in SoHo with traditional artistry inspired by its Mexican ingredients. Designed by award-winning artist Lincoln Mayne, each Tanteo bottle is made by hand from artesian Mexican glass, characterized by naturally occurring bubbles. A natural wood and cork closure and vintage-style wax seal combine to evoke its heritage. The bottle’s tapered shape and thick glass bottom nobly encase the liquid inside, while the embossed rings provide a comfortable, ergonomic grip, balanced weight distribution provides ease of pouring and the square, V-shaped base supports chilling.

Tanteo Tequila (750ml, 40% ABV) is available at liquor stores throughout New York City for about $40. We’ve also got three specialty drink recipes inspired by Tanteo below, courtesy of Mixologist Jason Mendenhall. For additional information, visit TanteoTequila.com.

TANTEO JALAPEÑO MARGARITA
~ 2 oz. | Tanteo Jalapeño Tequila
~ 1 oz. | Fresh Lime Juice
~ 3/4 oz. | Agave Nectar (or simple syrup)
~ Combine ingredients in a shaker with ice
~ Shake well and pour into a rocks glass (salted rim optional)
~ Garnish with a lime wedge

COCOA LEMONADE
~ 1 ½ oz. | Tanteo® Chocolate Tequila
~ 1 oz. | Fresh Lemon Juice
~ 1/2 oz. | Agave Nectar (or simple syrup)
~ Club Soda
~ Add ingredients into an ice-filled Collins glass
~ Top with club soda and stir with a bar spoon
~ Garnish with a lemon wheel

CERVEZA TROPICAL
~ 1 oz. | Tanteo Tropical Tequila
~ 1/2 oz. | Fresh Lime Juice
~ 1/4 oz. | Agave Nectar
~ 1 Mexican Beer (Modelo® Especial)
~ Build in salt rimmed ice-filled pint glass
~ Stir to mix flavors

Enjoy!

*Image courtesy of Tanteo.

Molecule is part of the “Setcast” collection by British design firm voonwong&bensonsaw. This gorgeous dish is made of bone china, created at distinguished China manufacturer, Asianera. Molecule comes in two sizes (Small: 6.75″ x 5.5″ x .5″h and Medium: 8.5″ x 7.5″ x .5″h), and is available starting around $50 from Merchant_4.

London’s voonwong&bensonsaw was launched in 2001, and since that time, the multi-disciplinary design practice has completed over 60 architectural and interior design projects internationally. The partners draw upon their backgrounds in architecture, engineering and product design to lend a unique perspective to furniture, lighting, product design, architecture and interior design. Currently, the designers are working on new building projects in Singapore, Beijing and London, as well as designing a collection of furniture for the company Air Division.

To learn more about voonwong&bensonsaw, visit voon-benson.com.

*Images courtesy of Merchant_4.

Now showing at Smithsonian’s Cooper-Hewitt, National Design Museum: “Ted Muehling Selects: Lobmeyr Glass from the Permanent Collection.”

Jewelry and decorative arts designer Ted Muehling has been invited to curate a Cooper-Hewitt show of more than 100 pieces by legendary Viennese glassmaker, Lobmeyr. The resulting exhibition – which runs through fall 2010 – features J. & L. Lobmeyr glassware from 1835 to 2008 (spanning nearly the entire history of the firm) from the museum’s permanent collection, alongside original drawings lent by Lobmeyr, and other related works from the museum’s collection. The result is a thoughtful show, grouped by period, that demonstrates the timelessness of Lobmeyr’s glassware, the company’s influence on the modern aesthetic, and the its ongoing collaborative spirit.

Over the years, Lobmeyr has collaborated with an amazing list of designers and artists, including Josef Hoffmann, Adolf Loos, Michael Powolny and Josef Wimmer. The collection also features works by major 19th-century designers, such as Ludwig Lobmeyr and Josef Storck, as well as glass by contemporary designers like Max Lamb and Polka.

Muehling, who has also created his own designs in glass for Lobmeyr (see below!), brings a unique perspective to the show, and has chosen works that celebrate the art of drinking and entertaining.

Celebrated for its clear, simple forms, many of the Lobmeyr’s designs have been in continuous production since their introduction in the mid-19th century. One of Lobmeyr’s most celebrated commissions is the Starburst Chandeliers at the Metropolitan Opera in New York City.

According to Lobmeyr co-owner Leonid Rath, “Our parents conserved an appreciation for quality and the abilities of craftsman. We inherited a great opportunity…and we have a great love for designers in a time when people are fed up by superficial products.” Rather than compromising on quality, he says, Lobmeyr continues to create quality work that simultaneously pleases the contributing designers, the company and the public. “There is no tradeoff.”

“Ted Muehling Selects” is the 10th in a series of small one-gallery exhibitions in the Nancy and Edwin Marks Gallery. The museum invites guest curators from all around the world to create exhibitions and installations interpreted in their own voice from works in the museum’s permanent collection.

*above: Butterfly” Tumbler, pattern no. 279. Designed by Ted Muehling (American, b.1953) . Manufactured for J. & L. Lobmeyr. Austria, 2007. Glass. Museum purchase through gift of Arthur Liu and Anonymous Donor and from General Acquisitions Endowment Fund.

*above: Josephine bedside bottle. Designed by POLKA (Marie Rahm (Austrian) and Monica Singer (Austrian). Manufactured by Bšhmische Manufaktur for J & L Lobmeyr. Vienna, Austria, 2006. Glass. Museum purchase from General Acquisition Fund.

*above: Ambassador” wine decanter, pattern no. 240. Designed by Oswald Haerdtl (Austrian, 1899–1959). Manufactured for J. & L. Lobmeyr. Vienna, Austria, 1925. Glass. Museum purchase through gift of Arthur Liu and Anonymous Donor and from General Acquisitions Endowment Fund.

*above: “Black and Gold” Water pitcher. Designed by Karl Massanetz (Czech, 1890–1918). Manufactured for J. & L. Lobmeyr. Vienna, Austria, 1913–14. Glass. Museum purchase through gift of Arthur Liu and Anonymous Donor and from General Acquisitions Endowment Fund.

*above: Group of table glass, pattern no. 218 . Designed by Stefan Rath (Austrian, 1876–1960). Manufactured for J. & L. Lobmeyr. Vienna, Austria, ca. 1905. Glass. Museum purchase through gift of Arthur Liu and Anonymous Donor and from General Acquisitions Endowment Fund.

*above: Drinking set no.248 – “Loos.” Design: Adolf Loos, 1931. The bar set. The architect Adolf Loos was ahead of his time with this clear, uncompromising concept of form. This tumbler service is made with a so called brilliant pattern on the base. Each line is still cut by hand and carefully matt-polished. This series paved the way for modern glass design and is another Lobmeyr classic since 1931. This particular image courtesy of Lobmeyr.

*All photographs by Andrew Garn, except Drinking set no.248 – “Loos.” Images courtesy of Cooper-Hewitt, National Design Museum.

NY-based designer Dror Benshetrit has designed the bottle for a new, modern absinthe called fenom (a la “phenomenon”). His launch party during last weekend’s ICFF showed off both the bottle – designed with the intention of reflecting its surroundings – and the beverage inside: an absinthe handcrafted from traditional herbs – including grand wormwood – by one of France’s few remaining absinthe experts. Unlike traditional absinthes, fenom is drinkable without the traditional preparation ritual of water and sugar; in fact, it’s best served as a chilled shot or as a base for cocktails.

Describing his design, Dror tells us: “A mirror has many unusual properties that, when applied to the standard shape of a bottle, give an individual the unique ability to interact with it. In a larger atmosphere, the bottle can capture the image of the entire party from its distant spot on the shelf.”

He goes on, “The ‘f’ also plays with the traditional curves of the bottle. From one angle it is seen as the letter ‘f,’ but when turned 90 degrees it appears only as a straight, sharp line. This encourages people to spin the bottle, allowing both the ‘f’ and the mirror to transform, and providing a playful yet intimate connection between the observer and the bottle.”

To learn more about fenom, including where you can pick up your own bottle, visit fenomabsinthe.com.

*Images courtesy of Studio Dror.

Created by American designer Felicia Ferrone, The Revolution Collection combines two glasses or bowls into one, so that contents inside appear to float, seemingly defying gravity. Handcrafted in the Czech Republic by master glassblowers, Ferrone first conceived of the Revolution Collection in 2001 while in Milan, where it was initially produced by Italian manufacturer Covo. In 2004, this gracefully simple set earned Ferrone a GOOD DESIGN award. Last year, it was inducted into the permanent design collection of the Art Institute of Chicago, and is currently on display in the inaugural Architecture and Design exhibition in the Modern Wing. They’re also available for sale through the Art Institute.

The current generation of the Revolution Collection includes the award winning Revolution wine and water glass, plus the new champagne flute, liqueur glass, carafe, large bowl, and small bowl. Formed from a pure extrusion of hand-blown borosilicate glass (a material that allows for a range of hot and cold applications), the collection is microwave, oven, freezer and dishwasher safe.

For more info, visit the recently relaunched fferronedesign.com.

When great design inspires healthy living, there’s not much more we
can ask for. Y Water’s perfect union combines a cool and kid-friendly,
100% recyclable bottle with removable, biodegradable labeling and
a flavored, vitamin- and mineral-rich, low-sugar, organic beverage.
Once empty, the container becomes a toy that kids can link to other
bottles through biodegradable, connectable rubber “Y knots,” letting
them create spaceships, animals, robots, or whatever else their
imaginations can dream up. When all is said and done, parents can
log onto www.ywater.us and receive a free mailer to send the bottle
back for recycling.

The cheery Y-shape inspired the drink’s name, a playful riff on two
of the most commonly asked kiddie questions: “Why?” and “Why
not?” As Y-Water designer Yves Béhar says, “The brand, the bottle,
the graphics, the name … everything is one, connected by the idea
of giving a smarter, healthier and much more fun experience. The
category is so bland, so un-original … but kids are open-minded to
new and creative things, and that is what we wanted to give them.”

To read my extended review of Y Water for Clear Magazine, click here.