Shanghai in 2020

A phenomenal representation of what the ever-expanding city could look like in 10 years


For the love of film

Cameron Bailey and Piers Handling, co-directors of the Toronto International Film Festival, on films and new directors to watch

Cameron Bailey (left), and Piers Handling, Co-directors of the Toronto International Film Festival

A note from Kazuyo Sejima on this year's Venice Biennale

The first woman to curate the Venice Biennale says more about this year's theme

Kazuyo Sejima, Director of the 12th International Architecture Exhibition, La Biennale di Venezia

Coco chef close-up: Hugh Acheson

One of America's young rising stars explains why it's the old recipes that are his inspiration

American chef Hugh Acheson at his Athens restaurant, Five & Ten. Selected by Mario Batali for Coco, Acheson's inclusion in the book 'was an encouragement not to change'.

The 10 x 10/3 interview: Jarmund/Vigsnæs AS Arkitekter

The young Norwegian architects on building a holiday house for Alain de Botton

Einar Jarmund, Alessandra Kosberg and Håkon Vigsnæs

On the menu: Hugh Acheson's Chess Pie

Chess pie, sorghum zabaglione and spicy mango

Hugh Acheson, Chess pie, sorghum zabaglione, and spicy mango

The 10 x 10/3 interview: Allmann Sattler Wappner Architekten

An exclusive interview with the innovative German architecture practice selected for the latest book in Phaidon’s 10 x10 series

Amandus Sattler, Markus Allman, and Ludwig Wappner, founders of Allman Sattler Wappner Architekten

Pork rillettes

A recipe from France: The Cookbook

Pork rillettes

Caravaggio DNA-testing 400 years after the artist's death

The mystery of how the hellraiser met his end unfolds

Caravaggio, Doubting Thomas (1599), Oil on canvas, 107 x 146 cm

Five minutes with the 2010 Pritzker Prize-winning duo

Sejima and Nishizawa on their win, working practice and what's next

Ryue Nishizawa and Kazuyo Sejima, SANAA

Noma wins world’s best restaurant award

How the Nordic number one knocked elBulli into second place

René Redzepi

What’s the best way to organise my kitchen?

A common cookery question answered


What’s the best way to prepare globe artichoke?

A common cookery question answered


What’s the best way to store fresh pasta?

A common cookery question answered


What’s the secret to making good pastry?

A common cookery question answered


I've added too much salt. How can I rectify this?

A common cookery question answered


What is a court-bouillon?

A common cookery question answered


Do's and don'ts for dinner parties

Old school advice everyone should know for organising the perfect evening


The 2010 Pritzker Prize Laureate

Refinement, restraint and a meeting of minds


Shortcrust pastry

A recipe from France: The Cookbook


Mushroom stock

A recipe from France: The Cookbook


Preparing snails

A recipe from France: The Cookbook


Fish stock

A recipe from France: The Cookbook


Fresh lasagne sheets

A recipe from The Silver Spoon


Fresh cannelloni

A recipe from The Silver Spoon


Stuffing for red meat

A recipe from France: The Cookbook


Rich beef stock (pot-au-feu)

A recipe from France: The Cookbook


Duxelles

A recipe from France: The Cookbook


Béchamel and White Sauce

A recipe from France: The Cookbook

Béchamel sauce

Fresh pasta dough

A recipe from The Silver Spoon


Stuffing for snails

A recipe from France: The Cookbook


Court-boullion

A recipe from France: The Cookbook


Bouquet garni

A recipe from France: The Cookbook


Alex Katz on his works, worries and wife

Exclusive interview with the artist on the eve of his exhibition at the National Portrait Gallery

Our Alex Katz Contemporary Artist Series Book

Anna potatoes

A recipe from France: The Cookbook


Fennel, celery and apple salad

A recipe from Recipes from an Italian Summer


Rolled fruit cookies

A recipe from Breakfast, Lunch, Tea


Duck a l'orange

A recipe from France: The Cookbook


Stuffed courgette flowers

A recipe from Recipes from an Italian Summer


Fillet of beef with broad beans

A recipe from Recipes from an Italian Summer


Tagliatelle bolognese

A recipe from The Silver Spoon


Capellini in cream and cheese sauce

A recipe from The Silver Spoon


Pistachio cake

A recipe from Breakfast, Lunch, Tea


Gingerbread biscuits

A recipe from Breakfast, Lunch, Tea


Dauphinois potatoes

A recipe from France: The Cookbook


Summer smoothie

A recipe from Recipes from an Italian Summer


Tomato and thyme tart

A recipe from Breakfast, Lunch, Tea


Shortbread

A recipe from Breakfast, Lunch, Tea


Ricotta cheesecake

A recipe from Breakfast, Lunch, Tea


Beef tartare

A recipe from Recipes from an Italian Summer


Peach ice cream

A recipe from Recipes from an Italian Summer


Chocolate truffles

A recipe from France: The Cookbook


Fruit in sparkling wine

A recipe from Recipes from an Italian Summer


Avocado salad

A recipe from Recipes from an Italian Summer


Aurore soup

A recipe from France: The Cookbook


Coq au vin

A recipe from France: The Cookbook


Fisherman's vermicelli

A recipe from The Silver Spoon


Watermelon gelo

A recipe from Recipes from an Italian Summer


Almond cinnamon and meringue biscuits

A recipe from Breakfast Lunch Tea


Watercress and aubergine salad

A recipe from Recipes from an Italian Summer


Linguine with caviar

A recipe from The Silver Spoon


Hot chavignol crottins

A recipe from France: The Cookbook


Lemon rice and polenta cake

A recipe from Breakfast Lunch Tea


Blueberry scones

A recipe from Breakfast, Lunch, Tea


Cheese soufflé

A recipe from France: The Cookbook


Melon surprise

A recipe from Recipes from an Italian Summer


Baby artichoke canapés

A recipe from Recipes from an Italian Summer


Linguine with broccoli and pancetta

A recipe from The Silver Spoon


Frittata cake

A recipe from Recipes from an Italian Summer


Forest-fruit gratin with zabaglione

A recipe from Recipes from an Italian Summer


Lettuce parcels

A recipe from France: The Cookbook


Carpaccio with radishes

A recipe from Recipes from an Italian Summer


Almond macaroons

A recipe from France: The Cookbook


Vermicelli pasticcio

A recipe from The Silver Spoon


Leek gratin

A recipe from France: The Cookbook


Melon fizz

A recipe from Recipes from an Italian Summer


Griddled mushrooms with herb butter

A recipe from France: The Cookbook


Stuffed onions

A recipe from France: The Cookbook


Farmhouse salad

A recipe from Recipes from an Italian Summer


Stuffed cabbage

A recipe from France: The Cookbook


Carrot cake

A recipe from Breakfast, Lunch, Tea


Chocolate chip biscuits

A recipe from Breakfast, Lunch, Tea


Plums in wine

A recipe from Recipes from an Italian Summer


Peach aspic

A recipe from Recipes from an Italian Summer


Bruschetta with tomato

A recipe from Recipes from an Italian Summer


Broccoli cake

A recipe from Breakfast Lunch Tea


Carrots in béchamel sauce

A recipe from France: The Cookbook


Breton haricot beans

A recipe from France: The Cookbook


Plum sorbet

A recipe from Recipes from an Italian Summer


Melon balls with mint-flavoured yogurt

A recipe from Recipes from an Italian Summer


Tarte tatin

A recipe from France: The Cookbook


Cod in tomato water

A recipe from Breakfast, Lunch, Tea


Snails with Chablis

A recipe from France: The Cookbook


Vegetable tart

A recipe from France: The Cookbook


Penne with black olives

A recipe from The Silver Spoon


Fusilli pizza

A recipe from The Silver Spoon


Spaghetti parcel with clams and bottarga

A recipe from The Silver Spoon


Tagliatelle with lemon

A recipe from The Silver Spoon


Penne norma

A recipe from The Silver Spoon


Pappardelle with scallops

A recipe from The Silver Spoon