Das Balearen-Kochbuch

In winter of 1912, Henri Matisse—forty-two, nearing mid-career, and yet to find lasting critical acceptance, public admiration, or financial security since exploding to the forefront of the avant-garde in 1905 with his iconoclastic Fauve paintings—was struggling. Once the vanguard leader, the Parisian avant-garde now considered him passé. His important early collectors, including Gertrude and Leo Stein, had stopped buying his work and were fully championing Picasso, and he had exhibited little in the last few years. In the face of Cubism that was now dominating the art scene, Matisse needed to get away from Paris in order to advance his distinctive artistic vision.<BR><BR> Almost on a whim, he went to Tangier. Matisse had already been profoundly inspired by Islamic art, and was primed for his arrival in the Moroccan city where such art was integrated into everyday life. Despite the challenges of rain, insomnia, depression, and finding models, the sojourn was such a success he returned the following winter, which would lead to even greater artistic triumph.<BR><BR>Matisse in Morocco tells the story of the artist's groundbreaking time in Tangier and how it altered Matisse’s development as a painter and indelibly marked his work for the next four decades. Through Koehler's research and travel, we experience Matisse's time in Tangier, the paintings and their subjects, his relationships with his wife Amélie and his two important collectiors, and then come to understand the impact Morocco—its light, colors, culture, and artistic traditions—had on his art. From Landscape Viewed From a Window, to Zorah on the Terrace, from Kasbah Gate to the dream-like tableau Moroccan Café, these works from Morocco are now recognized as some of the most significant and dazzling of Matisse’s illustrious career.

Featured in   Associated Press,   Waitrose Weekend, National Geographic Traveler, and   The Seattle TimesExplore the diverse cuisine of Spain's Balearic Islands - Mallorca, Menorca, Ibiza, and Formentera - through 155 authentic home cooking recipes.Located off the Spanish Mediterranean coast, the Balearic Islands are renowned for their natural beauty, yet their cuisine has been largely underappreciated. This evocative recipe collection transports readers to the family kitchens, cafes, and markets of the archipelago, revealing a distinct culinary heritage shaped by the region's geography.The islands' most beloved dishes celebrate local produce, familiar Mediterranean ingredients - olive oil and garlic, rice and fresh fish - and resourceful cooking methods passed down for generations. From Menorcan-Style Stuffed Eggplant, Baked Fish with Spinach and Swiss Chard, Black Rice with Cuttlefish and Artichokes, and Pork with Wild Mushrooms to Baked Figs, Almond Cookies, and Formentera's most famous dessert, Fresh Cheesecake with Mint, the book's recipes include both sweet and savory classics.Alongside the bounty of delicious dishes, acclaimed author Jeff Koehler presents vivid short essays highlighting culinary traditions, such as weekly village markets and St Martin's Day festivities; local ingredients, including cured sausages and tomato preserves; and essential techniques, such as preparing a perfect sofregit. Illustrated with gorgeous photography of the food and local landscapes, The Spanish Mediterranean Islands Cookbook captures the essence of one of the world's most enchanting destinations.