Porcelain Dishes Nyt

Porcelain Dishes NYT: A Collector's Guide to Elegance and Durability

Introduction:

Are you captivated by the timeless elegance and enduring quality of porcelain dishes? Have you ever dreamt of owning a set worthy of a New York Times feature? This comprehensive guide delves into the world of porcelain dishes, exploring their history, craftsmanship, care, and, most importantly, how to find the perfect pieces for your collection. We'll navigate the intricacies of choosing the right porcelain, understanding its different types, and discerning genuine quality from imitations. Whether you're a seasoned collector or just starting your journey, this post will equip you with the knowledge to make informed decisions and build a stunning porcelain collection. We'll even explore how the New York Times, a barometer of sophisticated taste, has subtly (and sometimes overtly) showcased the allure of porcelain in its articles and photography.


I. A Brief History of Porcelain: From China to the World

Porcelain's journey is a captivating tale. Originating in China during the Tang Dynasty (618-907 AD), its creation was shrouded in secrecy for centuries. The coveted "white gold" was highly prized, and its delicate translucency and strength were unmatched. European powers, captivated by its beauty, sought to replicate it, leading to the development of European porcelain styles, such as Meissen and Sèvres, each with its own unique characteristics and artistic expressions. The journey of porcelain from its origins to becoming a globally recognized symbol of luxury is a fascinating testament to human ingenuity and the enduring appeal of exquisite craftsmanship. Understanding this history provides context for appreciating the value and artistry of porcelain dishes today.


II. Types of Porcelain: Identifying Quality and Characteristics

Not all porcelain is created equal. Several factors determine its quality and value:

Hard-paste porcelain: This type, characterized by its high firing temperature and durability, is typically denser and more resistant to chipping than soft-paste porcelain. It's often preferred for everyday use.
Soft-paste porcelain: While less durable than hard-paste, soft-paste porcelain often boasts a warmer, more creamy texture. Historically, it was favored for its ability to accept intricate decorations.
Bone china: A specialized type of hard-paste porcelain, bone china incorporates bone ash, resulting in exceptional translucency and a delicate feel. It is often considered the highest grade of porcelain.

Understanding these differences is crucial when selecting porcelain dishes. Consider your intended use—everyday dining or special occasions—when making your choice. The New York Times often highlights the subtle differences in texture and finish when showcasing high-end tableware.


III. Identifying Authentic Porcelain: Avoiding Imitations

The popularity of porcelain has led to an increase in imitations. Learning to differentiate between genuine porcelain and cheaper alternatives is essential for any collector. Key indicators of authentic porcelain include:

Weight and feel: Genuine porcelain feels substantial and heavy for its size.
Translucency: Hold the piece up to a light source. Authentic porcelain will allow some light to pass through, revealing its delicate nature.
Sound: Tap a piece gently. Genuine porcelain will produce a clear, resonant sound.
Markings: Authentic pieces often bear maker's marks or stamps. Researching these marks can help verify authenticity.

The New York Times, in its reviews and articles on home décor, often subtly points out these characteristics, helping discerning readers identify quality.


IV. Caring for Your Porcelain Collection: Preservation and Maintenance

Proper care is essential to maintain the beauty and longevity of your porcelain dishes. Avoid harsh detergents and abrasive cleaners. Hand-washing is generally recommended to prevent chipping or damage. Store your porcelain carefully, preferably in a cushioned environment to prevent scratches and breakage. Understanding proper storage and cleaning techniques is vital for preserving the value and aesthetics of your collection. Ignoring these practices can lead to irreversible damage.


V. Building Your Collection: Sourcing and Selection

Building a porcelain collection can be a rewarding experience. Consider your style preferences, budget, and intended use when making selections. Explore antique shops, online marketplaces, and auction houses for unique pieces. The New York Times Style section sometimes features articles on unique tableware collections, offering inspiration and showcasing rare finds.


VI. Porcelain Dishes NYT: Examples in Media and Culture

While the New York Times doesn't have a dedicated "Porcelain Dishes" section, images and mentions of exquisite porcelain frequently appear in its lifestyle, home décor, and even food sections. Observe how the paper uses visual storytelling and descriptive language to highlight the aesthetic impact and cultural significance of porcelain.


Article Outline: Porcelain Dishes NYT – A Collector's Guide

Introduction: Hooking the reader with the allure of porcelain and the promise of expertise.
Chapter 1: A Brief History of Porcelain: Tracing the origins and evolution of porcelain.
Chapter 2: Types of Porcelain: Differentiating hard-paste, soft-paste, and bone china.
Chapter 3: Identifying Authentic Porcelain: Avoiding imitations and spotting genuine articles.
Chapter 4: Caring for Your Collection: Preservation and maintenance techniques.
Chapter 5: Building Your Collection: Sourcing, selection, and curating your pieces.
Chapter 6: Porcelain Dishes NYT: Media Representations: Analyzing how the NYT showcases porcelain.
Conclusion: Recap and encouragement to start or expand a collection.


(Detailed explanation of each point is provided above in the main body of the article.)


FAQs:

1. What is the difference between bone china and porcelain? Bone china contains bone ash, making it more translucent and delicate.
2. How can I tell if my porcelain is antique? Look for maker's marks and research the style.
3. How do I clean delicate porcelain dishes? Hand-washing with mild detergent is recommended.
4. Where can I find authentic porcelain dishes? Antique shops, online marketplaces, and auction houses are good sources.
5. What makes porcelain valuable? Rarity, age, maker, and condition all contribute to value.
6. How do I store porcelain to prevent damage? Use cushioned storage and avoid stacking pieces directly on top of each other.
7. Can I use porcelain dishes in the microwave or dishwasher? Check the manufacturer's instructions; some are microwave and dishwasher safe, others are not.
8. What are some popular porcelain brands featured in the NYT? While not explicitly featured, high-end brands frequently appear in images.
9. Is it worth investing in a high-quality porcelain set? Yes, a high-quality porcelain set is a valuable investment that can last for generations.


Related Articles:

1. The History of Meissen Porcelain: A deep dive into the history and artistry of Meissen porcelain.
2. Identifying Antique Porcelain Marks: A guide to deciphering maker's marks on antique porcelain.
3. Caring for Your Fine China Collection: Comprehensive guide on proper care and storage.
4. Building a Vintage Teacup Collection: Tips and tricks for building a themed porcelain collection.
5. The Art of Porcelain Painting: Exploring the techniques and artistry of porcelain decoration.
6. Porcelain vs. Ceramic: Key Differences Explained: Comparing the characteristics of different materials.
7. Investing in Collectible Porcelain: A Beginner's Guide: Advice for new collectors on building a valuable collection.
8. Luxury Tableware Trends Spotted in the NYT: Reviewing current trends and influential brands as highlighted in the NYT.
9. Sustainable Porcelain Options: Eco-Friendly Tableware: Exploring environmentally friendly options for discerning buyers.


  porcelain dishes nyt: The White Road Edmund De Waal, 2016
  porcelain dishes nyt: The Porcelain Thief Huan Hsu, 2015-03-24 A journalist travels throughout mainland China and Taiwan in search of his family’s hidden treasure and comes to understand his ancestry as he never has before. In 1938, when the Japanese arrived in Huan Hsu’s great-great-grandfather Liu’s Yangtze River hometown of Xingang, Liu was forced to bury his valuables, including a vast collection of prized antique porcelain, and undertake a decades-long trek that would splinter the family over thousands of miles. Many years and upheavals later, Hsu, raised in Salt Lake City and armed only with curiosity, moves to China to work in his uncle’s semiconductor chip business. Once there, a conversation with his grandmother, his last living link to dynastic China, ignites a desire to learn more about not only his lost ancestral heirlooms but also porcelain itself. Mastering the language enough to venture into the countryside, Hsu sets out to separate the layers of fact and fiction that have obscured both China and his heritage and finally complete his family’s long march back home. Melding memoir, travelogue, and social and political history, The Porcelain Thief offers an intimate and unforgettable way to understand the complicated events that have defined China over the past two hundred years and provides a revealing, lively perspective on contemporary Chinese society from the point of view of a Chinese American coming to terms with his hyphenated identity.
  porcelain dishes nyt: The New York Times Cooking No-Recipe Recipes Sam Sifton, 2021-03-16 NATIONAL BESTSELLER • The debut cookbook from the popular New York Times website and mobile app NYT Cooking, featuring 100 vividly photographed no-recipe recipes to make weeknight cooking more inspired and delicious. ONE OF THE BEST COOKBOOKS OF THE YEAR: Vanity Fair, Time Out, Salon, Publishers Weekly You don’t need a recipe. Really, you don’t. Sam Sifton, founding editor of New York Times Cooking, makes improvisational cooking easier than you think. In this handy book of ideas, Sifton delivers more than one hundred no-recipe recipes—each gloriously photographed—to make with the ingredients you have on hand or could pick up on a quick trip to the store. You’ll see how to make these meals as big or as small as you like, substituting ingredients as you go. Fried Egg Quesadillas. Pizza without a Crust. Weeknight Fried Rice. Pasta with Garbanzos. Roasted Shrimp Tacos. Chicken with Caramelized Onions and Croutons. Oven S’Mores. Welcome home to freestyle, relaxed cooking that is absolutely yours.
  porcelain dishes nyt: The Incarnations Susan Barker, 2015-08-18 Originally published in Great Britain in 2014 by Doubleday.
  porcelain dishes nyt: The Nanking Cargo Michael Hatcher, Antony Thorncroft, 1987 Verslag van de berging van de lading van de in 1752 in de Zuid-Chinese zee vergane Nederlandse koopvaarder Geldermalsen, grotendeels bestaande uit Chinees porselein.
  porcelain dishes nyt: The Radical Potter Tristram Hunt, 2021-10-26 From one of Britain’s leading historians and the director of the Victoria & Albert Museum, a scintillating biography of Josiah Wedgwood, the celebrated eighteenth-century potter, entrepreneur, and abolitionist Wedgwood’s pottery, such as his celebrated light-blue jasperware, is famous worldwide. Jane Austen bought it and wrote of it in her novels; Empress Catherine II of Russia ordered hundreds of pieces for her palace; British diplomats hauled it with them on their first-ever mission to Peking, audaciously planning to impress China with their china. But the life of Josiah Wedgwood is far richer than just his accomplishments in ceramics. He was a leader of the Industrial Revolution, a pioneering businessman, a cultural tastemaker, and a tireless scientific experimenter whose inventions made him a fellow of the Royal Society. He was also an ardent abolitionist, whose Emancipation Badge medallion—depicting an enslaved African and inscribed “Am I Not a Man and a Brother?”—became the most popular symbol of the antislavery movement on both sides of the Atlantic. And he did it all in the face of chronic disability and relentless pain: a childhood bout with smallpox eventually led to the amputation of his right leg. As historian Tristram Hunt puts it in this lively, vivid biography, Wedgwood was the Steve Jobs of the eighteenth century: a difficult, brilliant, creative figure whose personal drive and extraordinary gifts changed the way we work and live. Drawing on a rich array of letters, journals, and historical documents, The Radical Potter brings us the story of a singular man, his dazzling contributions to design and innovation, and his remarkable global impact.
  porcelain dishes nyt: The White Road Edmund de Waal, 2015-09-29 Extraordinary new non-fiction, a gripping blend of history and memoir, by the author of the award-winning and bestselling international sensation, The Hare with Amber Eyes. In The White Road, bestselling author and artist Edmund de Waal gives us an intimate narrative history of his lifelong obsession with porcelain, or white gold. A potter who has been working with porcelain for more than forty years, de Waal describes how he set out on five journeys to places where porcelain was dreamed about, refined, collected and coveted--and that would help him understand the clay's mysterious allure. From his studio in London, he starts by travelling to three white hills--sites in China, Germany and England that are key to porcelain's creation. But his search eventually takes him around the globe and reveals more than a history of cups and figurines; rather, he is forced to confront some of the darkest moments of twentieth-century history. Part memoir, part history, part detective story, The White Road chronicles a global obsession with alchemy, art, wealth, craft and purity. In a sweeping yet intimate style that recalls The Hare with Amber Eyes, de Waal gives us a singular understanding of the spectrum of porcelain and the mapping of desire.
  porcelain dishes nyt: The Food Lab: Better Home Cooking Through Science J. Kenji López-Alt, 2015-09-21 A New York Times Bestseller Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award The one book you must have, no matter what you’re planning to cook or where your skill level falls.—New York Times Book Review Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)—and use a foolproof method that works every time? As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new—but simple—techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.
  porcelain dishes nyt: The Flavor Equation Nik Sharma, 2020-10-27 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.
  porcelain dishes nyt: Valentino Valentino Garavani, 2014-10-13 The emperor not only of fashion but also of l art de vivre, Valentino Garavani is in a class all his own. At the Emperor s Table is an invitation into his refined world of graceful and cultured living. The remarkable collection of table settings and objets d art housed in his five residences, in Gstaad, London, Rome, New York, and Paris, as well as on his yacht, evoke the grandeur in which he lives and are presented in this first-ever edition with photographs by Oberto Gili. Recipes by Mr. Garavani s personal chefs are also included and bring readers one step closer to discovering his extraordinary surroundings.
  porcelain dishes nyt: My Shanghai Betty Liu, 2021-03-11 One of the Best Cookbooks of 2021 by the New York Times Experience the sublime beauty and flavor of one of the oldest and most delicious cuisines on earth: the food of Shanghai, China’s most exciting city, in this evocative, colorful gastronomic tour that features 100 recipes, stories, and more than 150 spectacular color photographs. Filled with galleries, museums, and gleaming skyscrapers, Shanghai is a modern metropolis and the world’s largest city proper, the home to twenty-four million inhabitants and host to eight million visitors a year. “China’s crown jewel” (Vogue), Shanghai is an up-and-coming food destination, filled with restaurants that specialize in international cuisines, fusion dishes, and chefs on the verge of the next big thing. It is also home to some of the oldest and most flavorful cooking on the planet. Betty Liu, whose family has deep roots in Shanghai and grew up eating homestyle Shanghainese food, provides an enchanting and intimate look at this city and its abundant cuisine. In this sumptuous book, part cookbook, part travelogue, part cultural study, she cuts to the heart of what makes Chinese food Chinese—the people, their stories, and their family traditions. Organized by season, My Shanghai takes us through a year in the Shanghai culinary calendar, with flavorful recipes that go beyond the standard, well-known fare, and stories that illuminate diverse communities and their food rituals. Chinese food is rarely associated with seasonality. Yet as Liu reveals, the way the Shanghainese interact with the seasons is the essence of their cooking: what is on a dinner table is dictated by what is available in the surrounding waters and fields. Live seafood, fresh meat, and ripe vegetables and fruits are used in harmony with spices to create a variety of refined dishes all through the year. My Shanghai allows everyone to enjoy the homestyle food Chinese people have eaten for centuries, in the context of how we cook today. Liu demystifies Chinese cuisine for home cooks, providing recipes for family favorites that have been passed down through generations as well as authentic street food: her mother’s lion’s head meatballs, mung bean soup, and weekday stir-fries; her father-in-law’s pride and joy, the Nanjing salted duck; the classic red-braised pork belly (as well as a riff to turn them into gua bao!); and core basics like high stock, wontons, and fried rice. In My Shanghai, there is something for everyone—beloved noodle and dumpling dishes, as well as surprisingly light fare. Though they harken back centuries, the dishes in this outstanding book are thoroughly modern—fresh and vibrant, sophisticated yet understated, and all bursting with complex flavors that will please even the most discriminating or adventurous palate.
  porcelain dishes nyt: The Blue Zones Solution Dan Buettner, 2015-04-07 Bestselling author Dan Buettner reveals how to transform your health using smart nutrition, lifestyle, and fitness habits gleaned from longevity research on the diets, eating habits, and lifestyle practices of the communities he's identified as Blue Zones—those places with the world's longest-lived, and thus healthiest, people, including locations such as Okinawa, Japan; Sardinia, Italy; Costa Rica's Nicoya Peninsula; Ikaria, Greece; and Loma Linda, California. With the audacious belief that the lifestyles of the world's Blue Zones could be adapted and replicated in towns across North America, Buettner launched the largest preventive health care project in the United States, The Blue Zones City Makeovers, which has impacted the health of millions of Americans since 2009. In The Blue Zones Solution, readers can be inspired by the specific stories of the people, foods, and routines of our healthy elders; understand the role community, family, and naturally healthy habits can play in improving our diet and health; and learn the exact foods—including the 50 superfoods of longevity and dozens of recipes adapted for Western tastes and markets—that offer delicious ways to eat your way to optimum health. Throughout the book are lifestyle recommendations, checklists, and stories to help you create your own personal Blue Zones solution. Readers will learn and apply the 80/20 rule, the plant slant diet, social aspects of eating that lead to weight loss and great health naturally, cultivating your tribe of friends and family, and your greater purpose as part of your daily routine. Filled with moving personal stories, delicious recipes, checklists, and useful tips that will transform any home into a miniature blue zone, The Blue Zones Solution is the ultimate blueprint for a healthy, happy life.
  porcelain dishes nyt: Colu Cooks Colu Henry, 2022-04-26 From New York Times Cooking contributor Colu Henry, a collection of sophisticated recipes for everyday dinners Colu Henry has been working in food for more than 15 years, and from her time at publications from Bon Appétit to the New York Times, she’s learned that what resonates with her readers is her always unfussy and empowering recipes. In this cookbook—a nod to home cooks who are happy to do everything but pastry—Henry helps readers assemble an amply stocked new-American pantry so that they can perfect (and build upon) classic everyday meals. With 100 recipes and photographs, Henry offers ideas and solutions to get you out of your weeknight routine, explore new ingredients and techniques, build your confidence, and have a sophisticated dishes on the table in around 45 minutes.
  porcelain dishes nyt: Claimed by the Sea - Long Island Shipwrecks Adam M. Grohman, 2008-06-02 Claimed by the Sea - Long Island Shipwrecks - provides an intimate look at eleven shipwrecks and maritime disasters that occurred in the waters of New York and Long Island. Diver, researcher and author Adam Grohman dives into the archives to explore the histories of various wrecks including the Savannah, Lexington, U.S.S. Ohio, Circassian, Seawanhaka, Oregon, Louis V. Place, General Slocum, U.S.S. San Diego, Andrea Doria, and the Gwendoline Steers. The chapters provide an in depth history of the vessel, the circumstances surrounding their eventual demise, and subsequent exploration by divers and explorers. Claimed by the Sea is heavily illustrated and contains extensive footnotes, source listings and several appendices including a glossary of nautical and diving terminology. Claimed by the Sea is an excellent opportunity for armchair historians and seasoned underwater explorers to dip beneath the waves of history to explore the tragedy and triumph of man versus the sea.
  porcelain dishes nyt: Passport to Beauty Shalini Vadhera, 2006-05-02 Throughout the world, every country has age-old, time-tested secrets that women use for looking and feeling beautiful. Shalini Vadhera, celebrity make-up artist and internationally recognized beauty expert takes you on an adventure -- to Europe, Asia, Africa, the United States, South America, Australia and beyond - revealing secrets for luxurious hair, glowing skin, and more. Passport to Beauty features unique, yet simple beauty tips and techniques as well as instructions for creating cleansing masks, exfoliation blends, and moisturizers for hair and body. Learn how women around the world stay beautiful: · turn back the hands of time with a white clay mask like Australian beauties do · refresh your complexion with white tea – an ancient Chinese anti-aging secret · use coconut oil for glossy, shimmering hair as South Asian women have done for centuries A beauty treatment and make-over with an exotic flair is only as far away as your local grocery store – learn how to unleash the beatifying power of yogurt, lemon, olive oil, honey, and other surprising ingredients. Additionally, Shalini Vadhera will introduce you to the secrets of spices, natural remedies, and spa treatments from around the globe. And once you've got your skin and hair looking wonderful, Shalini Vadhera dips into her bag of international beauty tricks and reveals a multitude of techniques for selecting and applying make-up and always looking your absolute best. No matter your latitude or longitude on the globe, by using the information in this book you can truly become a global goddess!
  porcelain dishes nyt: Kitchens of the Great Midwest J. Ryan Stradal, 2015-07-28 “A sweet and savory treat.” —People “An impressive feat of narrative jujitsu . . . that keeps readers turning the pages too fast to realize just how ingenious they are.”—The New York Times Book Review, Editor’s Pick From the New York Times bestselling author of The Lager Queen of Minnesota, Kitchens of the Great Midwest is a novel about a young woman with a once-in-a-generation palate who becomes the iconic chef behind the country’s most coveted dinner reservation. When Lars Thorvald’s wife, Cynthia, falls in love with wine—and a dashing sommelier—he’s left to raise their baby, Eva, on his own. He’s determined to pass on his love of food to his daughter—starting with puréed pork shoulder. As Eva grows, she finds her solace and salvation in the flavors of her native Minnesota. From Scandinavian lutefisk to hydroponic chocolate habaneros, each ingredient represents one part of Eva’s journey as she becomes the star chef behind a legendary and secretive pop-up supper club, culminating in an opulent and emotional feast that’s a testament to her spirit and resilience. Each chapter in J. Ryan Stradal’s startlingly original debut tells the story of a single dish and character, at once capturing the zeitgeist of the Midwest, the rise of foodie culture, and delving into the ways food creates community and a sense of identity. By turns quirky, hilarious, and vividly sensory, Kitchens of the Great Midwest is an unexpected mother-daughter story about the bittersweet nature of life—its missed opportunities and its joyful surprises. It marks the entry of a brilliant new talent.
  porcelain dishes nyt: Pieometry Lauren Ko, 2020-10-13 New York Times bestseller The pie-making genius behind the popular Instagram account @lokokitchen reveals the secrets of her mind-blowing creations in this gorgeous full-color cookbook featuring 50 incredible sweet and savory pie and tart designs In a few short years, Lauren Ko made all hell bake loose, going from novice pie baker to internet star and creator of today’s most surprising and delightful pie and tart designs. Her unique geometric style uses fruit and dough cut and woven into stunning shapes to highlight color and texture. With an elegant symmetry that matches their knockout flavor, her dazzlingly intricate and inventive designs look difficult to produce, but can be achieved with little more than a knife, ruler, and some patience. In Pieometry, Lauren reveals her secrets, sharing stories about her designs and the inspiration behind them. Warm and funny, she recounts the spectacular piesasters that led to some of her best creations, and breaks down her most beautiful designs, describing how to make naturally-colored dough, intricate weaves, and striking cut-out patterns. Pieometry provides clear, step-by-step instructions, accompanied by helpful photographs, which any patient baker can follow to build these pies from bottom crust to top in their own kitchens. Lauren makes it easy to mix and match doughs, fruits, fillings, and designs, and each recipe includes suggestions for alternative ingredients. Best of all, the beautiful finished pie and tart photos are just as much of a treat to look at as the pies are to eat. But even if you make a mistake here and there, her flavors save the day! When it comes to flavor, Pieometry offers a balance of sweet and savory pies that are a feast for the senses, including: Of a Shingle Mind: Honey ricotta tart with an herbed pastry shell and beets Berried Treasure: Lavender blackberry cream with a shortbread crust and berries Wave of Wonders: Cardamom coffee cream with a shortbread crust and pear Once in a Tile: Pumpkin black sesame pie with a black sesame crust C and Easy: Butternut bacon macaroni and cheese pie with a whole wheat cheddar chive crust Squiggle Room: Grilled cinnamon pineapple pie with a basic butter crust Whether you want to impress at the holidays or just spruce up a family meal, Pieometry is your guide to transforming a rustic traditional dessert into a modern masterpiece.
  porcelain dishes nyt: The Book of Meissen Robert E. Röntgen, 1996-01-01 Now the standard reference. More than 1200 illustrations, 282 in color, show the history of the Meissen porcelain manufactory in Germany and the products it produced. Years of meticulous research in the Meissen archives have culminated in this unexcelled reference book. Special attention is given to the 19th and 20th century products of the manufactory, which have been neglected in most books on Meissen.
  porcelain dishes nyt: The Painted Drum Louise Erdrich, 2009-10-13 “Haunted and haunting. . . . With fearlessness and humility, in a narrative that flows more artfully than ever between destruction and rebirth, Erdrich has opened herself to possibilities beyond what we merely see—to the dead alive and busy, to the breath of trees and the souls of wolves—and inspires readers to open their hearts to these mysteries as well.”— Washington Post Book World From the author of the National Book Award Winner The Round House, Louise Erdrich's breathtaking, lyrical novel of a priceless Ojibwe artifact and the effect it has had on those who have come into contact with it over the years. While appraising the estate of a New Hampshire family descended from a North Dakota Indian agent, Faye Travers is startled to discover a rare moose skin and cedar drum fashioned long ago by an Ojibwe artisan. And so begins an illuminating journey both backward and forward in time, following the strange passage of a powerful yet delicate instrument, and revealing the extraordinary lives it has touched and defined. Compelling and unforgettable, Louise Erdrich's Painted Drum explores the often-fraught relationship between mothers and daughters, the strength of family, and the intricate rhythms of grief with all the grace, wit, and startling beauty that characterizes this acclaimed author's finest work.
  porcelain dishes nyt: Mississippi Vegan Timothy Pakron, 2018-10-23 Celebrate the gorgeous and delicious possibilities of plant-based Southern cuisine. Inspired by the landscape and flavors of his childhood on the Mississippi Gulf Coast, Timothy Pakron found his heart, soul, and calling in cooking the Cajun, Creole, and southern classics of his youth. In his debut cookbook, he shares 125 plant-based recipes, all of which substitute ingredients without sacrificing depth of flavor and reveal the secret tradition of veganism in southern cooking. Finding ways to re-create his experiences growing up in the South--making mud pies and admiring the deep pink azaleas--on the plate, Pakron looks to history and nature as his guides to creating the richest food possible. Filled with as many evocative photographs and stories as easy-to-follow recipes, Mississippi Vegan is an ode to the transporting and ethereal beauty of the food and places you love.
  porcelain dishes nyt: This Is Pleasure Mary Gaitskill, 2019-11-05 Starting with Bad Behavior in the 1980s, Mary Gaitskill has been writing about gender relations with searing, even prophetic honesty. In This Is Pleasure, she considers our present moment through the lens of a particular #MeToo incident. The effervescent, well-dressed Quin, a successful book editor and fixture on the New York arts scene, has been accused of repeated unforgivable transgressions toward women in his orbit. But are they unforgivable? And who has the right to forgive him? To Quin’s friend Margot, the wrongdoing is less clear. Alternating Quin’s and Margot’s voices and perspectives, Gaitskill creates a nuanced tragicomedy, one that reveals her characters as whole persons—hurtful and hurting, infuriating and touching, and always deeply recognizable. Gaitskill has said that fiction is the only way that she could approach this subject because it is too emotionally faceted to treat in the more rational essay form. Her compliment to her characters—and to her readers—is that they are unvarnished and real. Her belief in our ability to understand them, even when we don’t always admire them, is a gesture of humanity from one of our greatest contemporary writers.
  porcelain dishes nyt: The New York Times Magazine , 1982
  porcelain dishes nyt: Class Paul Fussell, 1992 This book describes the living-room artifacts, clothing styles, and intellectual proclivities of American classes from top to bottom.
  porcelain dishes nyt: Rose Water and Orange Blossoms Maureen Abood, 2015-04-28 Pomegranates and pistachios. Floral waters and cinnamon. Bulgur wheat, lentils, and succulent lamb. These lush flavors of Maureen Abood's childhood, growing up as a Lebanese-American in Michigan, inspired Maureen to launch her award-winning blog, Rose Water & Orange Blossoms. Here she revisits the recipes she was reared on, exploring her heritage through its most-beloved foods and chronicling her riffs on traditional cuisine. Her colorful culinary guides, from grandparents to parents, cousins, and aunts, come alive in her stories like the heady aromas of the dishes passed from their hands to hers. Taking an ingredient-focused approach that makes the most of every season's bounty, Maureen presents more than 100 irresistible recipes that will delight readers with their evocative flavors: Spiced Lamb Kofta Burgers, Avocado Tabbouleh in Little Gems, and Pomegranate Rose Sorbet. Weaved throughout are the stories of Maureen's Lebanese-American upbringing, the path that led her to culinary school and to launch her blog, and life in Harbor Springs, her lakeside Michigan town.
  porcelain dishes nyt: Pachinko (National Book Award Finalist) Min Jin Lee, 2017-02-07 A New York Times Top Ten Book of the Year and National Book Award finalist, Pachinko is an extraordinary epic of four generations of a poor Korean immigrant family as they fight to control their destiny in 20th-century Japan (San Francisco Chronicle). NEW YORK TIMES NOTABLE BOOK OF 2017 * A USA TODAY TOP TEN OF 2017 * JULY PICK FOR THE PBS NEWSHOUR-NEW YORK TIMES BOOK CLUB NOW READ THIS * FINALIST FOR THE 2018DAYTON LITERARY PEACE PRIZE* WINNER OF THE MEDICI BOOK CLUB PRIZE Roxane Gay's Favorite Book of 2017, Washington Post NEW YORK TIMES BESTSELLER * #1 BOSTON GLOBE BESTSELLER * USA TODAY BESTSELLER * WALL STREET JOURNAL BESTSELLER * WASHINGTON POST BESTSELLER There could only be a few winners, and a lot of losers. And yet we played on, because we had hope that we might be the lucky ones. In the early 1900s, teenaged Sunja, the adored daughter of a crippled fisherman, falls for a wealthy stranger at the seashore near her home in Korea. He promises her the world, but when she discovers she is pregnant--and that her lover is married--she refuses to be bought. Instead, she accepts an offer of marriage from a gentle, sickly minister passing through on his way to Japan. But her decision to abandon her home, and to reject her son's powerful father, sets off a dramatic saga that will echo down through the generations. Richly told and profoundly moving, Pachinko is a story of love, sacrifice, ambition, and loyalty. From bustling street markets to the halls of Japan's finest universities to the pachinko parlors of the criminal underworld, Lee's complex and passionate characters--strong, stubborn women, devoted sisters and sons, fathers shaken by moral crisis--survive and thrive against the indifferent arc of history. *Includes reading group guide*
  porcelain dishes nyt: The Smitten Kitchen Cookbook Deb Perelman, 2012-10-30 NEW YORK TIMES BEST SELLER • Celebrated food blogger and best-selling cookbook author Deb Perelman knows just the thing for a Tuesday night, or your most special occasion—from salads and slaws that make perfect side dishes (or a full meal) to savory tarts and galettes; from Mushroom Bourguignon to Chocolate Hazelnut Crepe. “Innovative, creative, and effortlessly funny. —Cooking Light Deb Perelman loves to cook. She isn’t a chef or a restaurant owner—she’s never even waitressed. Cooking in her tiny Manhattan kitchen was, at least at first, for special occasions—and, too often, an unnecessarily daunting venture. Deb found herself overwhelmed by the number of recipes available to her. Have you ever searched for the perfect birthday cake on Google? You’ll get more than three million results. Where do you start? What if you pick a recipe that’s downright bad? With the same warmth, candor, and can-do spirit her award-winning blog, Smitten Kitchen, is known for, here Deb presents more than 100 recipes—almost entirely new, plus a few favorites from the site—that guarantee delicious results every time. Gorgeously illustrated with hundreds of her beautiful color photographs, The Smitten Kitchen Cookbook is all about approachable, uncompromised home cooking. Here you’ll find better uses for your favorite vegetables: asparagus blanketing a pizza; ratatouille dressing up a sandwich; cauliflower masquerading as pesto. These are recipes you’ll bookmark and use so often they become your own, recipes you’ll slip to a friend who wants to impress her new in-laws, and recipes with simple ingredients that yield amazing results in a minimum amount of time. Deb tells you her favorite summer cocktail; how to lose your fear of cooking for a crowd; and the essential items you need for your own kitchen. From salads and slaws that make perfect side dishes (or a full meal) to savory tarts and galettes; from Mushroom Bourguignon to Chocolate Hazelnut Crepe Cake, Deb knows just the thing for a Tuesday night, or your most special occasion. Look for Deb Perelman’s latest cookbook, Smitten Kitchen Keepers!
  porcelain dishes nyt: Egg Michael Ruhlman, 2014-04-08 In this innovative cookbook, James Beard award-winning author Michael Ruhlman explains why the egg is the key to the craft of cooking. For culinary visionary Michael Ruhlman, the question is not whether the chicken or the egg came first, it's how anything could be accomplished in the kitchen without the magic of the common egg. He starts with perfect poached and scrambled eggs and builds up to brioche and Italian meringue. Along the way readers learn to make their own mayonnaise, pasta, custards, quiches, cakes, and other preparations that rely fundamentally on the hidden powers of the egg. A unique framework for the book is provided in Ruhlman's egg flowchart, which starts with the whole egg at the top and branches out to describe its many uses and preparations -- boiled, pressure-cooked, poached, fried, coddled, separated, worked into batters and doughs, and more. A removable illustrated flowchart is included with this book. Nearly 100 recipes are grouped by technique and range from simple (Egg Salad with Tarragon and Chives) to sophisticated (nougat). Dozens of step-by-step photographs guide the home cook through this remarkable culinary journey.
  porcelain dishes nyt: Fast Women Jennifer Crusie, 2011-03-29 When a down-on-her-luck divorcée meets a determined-to-dominate detective, they find out that falling in love can be murder. . . . Nell Dysart's in trouble. Weighed down by an inexplicable divorce and a loss of appetite for everything, Nell is sleepwalking through life until her best friend finagles a job for her with a shabby little detective agency that has lots of potential and a boss who looks easy to manage. Gabe McKenna isn't doing too well, either. His detective agency is wasting time on a blackmail case, his partner has decided he hates watching cheating spouses for money, and his ex-wife has just dumped him . . . again. The only thing that's going his way is that his new secretary looks efficient, boring, and biddable. But looks can be deceiving, and soon Nell and Gabe are squaring off over embezzlement, business cards, vandalism, dognapping, blackmail, Chinese food, unprofessional sex, and really ugly office furniture, all of which turn out to be the least of their problems. Because soon, there are murders. And shortly after that, Nell and Gabe start falling in love. . . .
  porcelain dishes nyt: Aska Fredrik Berselius, 2018-05-29 Aska is the debut cookbook from chef Fredrik Berselius, following the reimagining and rebuilding of his two-Michelin-starred restaurant. He celebrates the heritage and tradition of his native Sweden, his land in upstate New York, and a deep appreciation for the restaurant's home in Brooklyn. Berselius shares his culinary journey of Scandinavian flavors and techniques through the courses of his exquisite seasonally-driven tasting menu, which features ingredients from an urban farm and local producers across the Northeast United States. With a stark and poetic Nordic aesthetic, Aska includes 85 recipes, evocative personal writing, and stunning photography. Mr. Berselius is the rare chef who thinks like an artist and gets away with it. —Pete Wells, New York Times
  porcelain dishes nyt: It Was Me All Along Andie Mitchell, 2015-01-06 A yet heartbreakingly honest, endearing memoir of incredible weight loss by a young food blogger who battles body image issues and overcomes food addiction to find self-acceptance. All her life, Andie Mitchell had eaten lustily and mindlessly. Food was her babysitter, her best friend, her confidant, and it provided a refuge from her fractured family. But when she stepped on the scale on her twentieth birthday and it registered a shocking 268 pounds, she knew she had to change the way she thought about food and herself; that her life was at stake. It Was Me All Along takes Andie from working class Boston to the romantic streets of Rome, from morbidly obese to half her size, from seeking comfort in anything that came cream-filled and two-to-a-pack to finding balance in exquisite (but modest) bowls of handmade pasta. This story is about much more than a woman who loves food and abhors her body. It is about someone who made changes when her situation seemed too far gone and how she discovered balance in an off-kilter world. More than anything, though, it is the story of her finding beauty in acceptance and learning to love all parts of herself.
  porcelain dishes nyt: The Arcanum Janet Gleeson, 2009-09-26 An extraordinary episode in cultural & scientific history comes to life in the fascinating story of a genius, greed, & exquisite beauty revealed by the obsessive pursuit of the secret formula for one of the most precious commodities of eighteenth century European royalty-fine porcelain.
  porcelain dishes nyt: Modern Mix Eddie Ross, Jaithan Kochar, Bunny Williams, 2015 In this richly illustrated style guide from an unabashed hoarder of all things beautiful, design editor and entertaining expert Eddie Ross reveals his insider secrets to creating exciting interiors, table settings and parties with chic and accessible finds that celebrate who you are and what you love. Featuring never-before-published photographs of Eddie’s own homes—his eclectic apartment in New York and Pine Hill Farm in Connecticut—Modern Mix cracks the code to navigating thrift shops, yard sales and flea markets with confidence. Funny and insightful, Eddie is like a trusted friend on the front lines of flea markets and thrifting, telling you what to look for, where to find it and how to restore it. Then he shows you how to use color and pattern to infuse your finds with a fresh, playful spirit, combining high and low, new and old, classic and modern elements into a warm and inviting style that expresses your personality. In each of the book’s eight chapters—Inspire, Discover, Acquire, Restore, Curate, Mix, Style and Entertain—Eddie builds upon the essential insights he reveals at every turn, culminating in a gorgeous grand finale of gawk-worthy rooms, table settings, bars, buffets and parties. With more than 350 full-color photographs, time-saving tips and real-life shortcuts to decorating and entertaining beautifully on a budget, Modern Mix will open your eyes to the extraordinary possibilities within your reach and inspire you to live every day colorfully and creatively. EDDIE ROSS is the East Coast Editor of Better Homes & Gardens. He has worked as a design, decorating and food editor for House Beautiful, Martha Stewart Living and Food Network. Recognized by design aficionados for his inventive,out-of-the-box approach to high-style decorating and entertaining on a budget, Eddie has re-imagined the aesthetic possibilities in secondhand finds, imbuing them with a chic and colorful sophistication within everyone’s reach. His sold-out tours of flea markets across the country have empowered legions of devoted followers to find the best things they canand, at the same time, to give fresh, new life to what they may already own. A trained chef from the Culinary Institute of America, Eddie has styled parties and table settings featured in House Beautiful, Southern Living and InStyle. His design work has been published in Domino, Vanity Fair, Country Living and theNew York Times. He also appeared in Bravo’s interior design competition series Top Design and entertaining specials for HGTV. JAITHAN KOCHAR has designed the interiors of restaurants, clubs, hotels and retail environments around the globe. He has written for national and regional publications, including Southern Living and Hamptons magazines. He is a graduate of the Lawrenceville School in Princeton, New Jersey. He holds a Bachelor of Arts in Psychology from StanfordUniversity and a Master of Interior Architecture from the Rhode Island School of Design.
  porcelain dishes nyt: Southern Plate Christy Jordan, 2010-10-05 My name is Christy Jordan and I like to feed people. I come from a long line of Southern cooks who taught me home cooking is best, life is good, and there is always something to be grateful for. I created Southern Plate so that I could share the recipes and stories that have been passed down through my family for more than nine generations. You won't find fancy food or new-fangled recipes in this cookbook—just easy, no-fuss Southern favorites such as Chicken and Dumplings, Homemade Banana Pudding, Aunt Looney's Macaroni Salad, Fried Green Tomatoes, and Daddy's Rise-and-Shine Biscuits. (I want to make one thing as clear as possible: How your mama made it is the right way! I'm going to bring it to you how my mama made it, which is the only right way for me.) These stories and recipes come from my heart. They are a gift from my ancestors, but the ability to have them heard is a gift from you. Take a seat at the Southern Plate table; you're with family now.
  porcelain dishes nyt: Piranesi Susanna Clarke, 2021 Piranesi lives in the House. Perhaps he always has. In his notebooks, day after day, he makes a clear and careful record of its wonders: the labyrinth of halls, the thousands upon thousands of statues, the tides that thunder up staircases, the clouds that move in slow procession through the upper halls. On Tuesdays and Fridays Piranesi sees his friend, the Other. At other times he brings tributes of food and waterlilies to the Dead. But mostly, he is alone. Messages begin to appear, scratched out in chalk on the pavements. There is someone new in the House. But who are they and what do they want? Are they a friend or do they bring destruction and madness as the Other claims? Lost texts must be found; secrets must be uncovered. The world that Piranesi thought he knew is becoming strange and dangerous
  porcelain dishes nyt: Just One Cookbook Namiko Chen, 2021
  porcelain dishes nyt: The Mom 100 Cookbook Katie Workman, 2012-04-03 Introducing the lifesaving cookbook for every mother with kids at home—the book that solves the 20 most common cooking dilemmas. What’s your predicament: breakfast on a harried school morning? The Mom 100’s got it—Personalized Pizzas are not only fast but are nutritious, and hey, it doesn’t get any better than pizza for breakfast. Kids making noise about the same old lunch? The Mom 100’s got it—three different Turkey Wraps, plus a Wrap Blueprint delivers enough variety to last for years. Katie Workman, founding editor in chief of Cookstr.com and mother of two school-age kids, offers recipes, tips, techniques, attitude, and wisdom for staying happy in the kitchen while proudly keeping it homemade—because homemade not only tastes best, but is also better (and most economical) for you. The Mom 100 is 20 dilemmas every mom faces, with 5 solutions for each: including terrific recipes for the vegetable-averse, the salad-rejector, for the fish-o-phobe, or the overnight vegetarian convert. “Fork-in-the-Road” variations make it easy to adjust a recipe to appeal to different eaters (i.e., the kids who want bland and the adults who don’t). “What the Kids Can Do” sidebars suggest ways for kids to help make each dish.
  porcelain dishes nyt: MAD ABOUT RAW Nazli Develi, 2021-06-30 BOOK DESCRIPTION Mad About Raw, introduces readers to the new look of raw food and pushes boundaries by reinventing raw cuisine with the combination of raw cooking techniques. Besides dehydrated-raw and sous vide-raw; you will also find pure-raw recipes that do not require any special techniques to create the dishes. Featuring 60 fully raw and delicious dishes with multiple component recipes (over 100+ recipes total). Divided into four chapters - breakfast, contemporary entrées, nostalgic mains and timeless deconstructed sweets -readers can expect a gourmet raw experience with recipes like elevated smoothies, juices, brittles, soups, salads, banana bread, no coconut wraps, crêpes, quiche, chewy texture pasta, pizza, ravioli, ratatouille, börek, sarma, risotto, gnocchi, pavlova, gianduja, banoffee and much more! All recipes are fully raw, vegan, gluten-free, refined sugar free, dairy free and mainly consist of a combination of Mediterranean and Nordic cuisine. Every recipe includes time, quantity, equipment requirements. The book also focuses on presentation and helps you to elevate your dining experience. Mad About Raw truly serves those of you who are wanting to dive deeper into raw vegan cooking! About Author Author Nazlı Develi is a well-known Plant Based - Raw Food Chef & Designer working internationally, mainly in the Nordic countries. She is the author of numerous books including Mad About Raw, Green & Awake Series, New Nordic Meets Old Italian and best selling Gourmet Raw Cakebook. Featured on Vegnews, UK Vegan Food & Living Magazine, French Le Chou Brave Magazine, Swedish Journal Chocolate Magazine, Raise Vegan Magazine, Canadian Vegan Magazine, and other publications. Many people describe her food as the closest to its natural state but still gourmet. For more information, visit Nazli's website at https: //www.gurmevegan.com and her Instagram @gurmevegan
  porcelain dishes nyt: Bill's Basics Bill Granger, 2018-02 Bill's Basics, 100 classic recipes made simple. The New York Times credited him with re-inventing the scrambled egg. Now, Bill Granger, restaurateur, television chef and food writer, works his magic on 100 other classic dishes from across the globe. Bill draws on his fondest food memories, then simplifies techniques, minimises fussy ingredient lists and gives these dishes a modern twist that's in tune with our busy lives and passion for fresh, healthy flavours. From Thai beef salad to lamb tagine, coq au vin to chocolate brownies, Singapore noodles to jam tart, this is the cheat's guide to making the recipes every home cook wants to master.--
  porcelain dishes nyt: The Silver Palate Cookbook Sheila Lukins, Julee Rosso, 2007-04-20 Enriched with full-color photographs in honor of its twenty-fifth anniversary, The Silver Palate Cookbook is the beloved classic that brings a new passion for food and entertaining into American homes. Its 350 flawlessly seasoned, stand-out dishes make every occasion special, and its recipes, featuring vibrant, pure ingredients, are a pleasure to cook. Brimming with kitchen wisdom, cooking tips, information about domestic and imported ingredients, menus, quotes, and lore, this timeless book feels as fresh and exciting as the day it was first published. Every reader will fall in love with cooking all over again.
  porcelain dishes nyt: Born to Party, Forced to Work Bronson van Wyck, 2019-10-23 The internationally acclaimed event producer shows his ideas and inspiration for ultimate and intimate celebrations What defines a truly great party? Most of all: generosity of spirit. In his first book, Bronson van Wyck, the man Vogue called 'The Wizard of Oz of New York party planning,' distills the essential pillars of the art of celebration into one volume, with examples drawn from his many successes - and, admittedly, a few entertaining failures. Lusciously illustrated with images from van Wyck's most spectacular events, this is the perfect primer on throwing parties that are as much fun to give as they are to attend.