Informed by John Pawson's minimalist ethos, this book is about making life easier, more enjoyable and more beautiful. It is first and foremost a cookery book, with food that has been carefully selected to be simple, comfortable and delicious, allowing each individual flavour to be enjoyed. Eating is a central focus of our lives and of our homes, and this innovative book goes beyond the food itself to look at the whole context in which we enjoy it - the plates we eat from, the glasses we drink out of, the equipment we use to prepare the food and the kitchen in which we cook it. John's philosophy is to pare down to a small yet beautiful range of carefully chosen essentials, allowing each object to be appreciated and eliminating the time-consuming confusion of excess. Functionality is as important as style, however, and practical information is provided throughout. Exquisitely designed and produced, Living and Eating is an unequalled guide to a simple yet utterly seductive way of living.
John Pawson is the architect responsible for creating what is known as minimalism. He has an international clientele and has worked on projects as wide-ranging as a flagship store for Calvin Klein and a monastery in Provence. He has published a number of books, notably Minimum, which has sold over 85,000 copies. Annie Bell trained as a chef before becoming the cookery writer on Vogue. Since then she has been food writer on the Independent and on the Mail on Sunday's You magazine. She has written several books, including Evergreen (shortlisted for the Glenfiddich Cook Book of the Year award).