In the Geometry of Pasta you will learn the secrets behind making a great pasta dish. Pasta may be a simple process, but getting it absolutely right depends a lot on choosing the best pasta shape, pairing it with the correct sauce and cooking it properly.

Each shape of pasta has a subtly different role to play. The book shows you how to develop the instinct for matching pasta and sauce. It explains how to team up pasta and sauce to maximize every flavor, taste and texture, turning your average pasta dish into a delicious flavor-infused plate.

GQ called the book “the most stylish and delicious, foodie publication of the year.” If you are into pasta, you will want to get a hold of this well presented, well written book that is sure to be a classic among foodies.

Caz Hildebrand, Creative Partner at HERE Design, designed and created the book cover, which is simple and undeniably elegant.

To find out where to get your hands on the book, check out their neatly executed website HERE.

The previous configuration of bedrooms along the Southern window wall resulted in very little sunlight reaching the public spaces. Breaking the norm of the traditional building layout, the bedrooms were moved to the West wall of the combined unit, while the existing internally held Living Room and Kitchen were moved towards the large South facing windows, resulting in a flood of natural sunlight.

Wide-plank grey-washed walnut flooring was applied throughout the apartment to maximize light infiltration. A concrete office cube was designed with the supplementary space which features walnut flooring wrapping up the walls and ceiling.

Two large sliding Starphire acid-etched glass doors close the space off to create privacy when screening a movie. High gloss white lacquer millwork built throughout the apartment allows for ample storage. LED Cove lighting was utilized throughout the main living areas to provide a bright wash of indirect illumination and to separate programmatic spaces visually without the use of physical light consuming partitions.

Custom floor to ceiling Ash wood veneered doors accentuate the height of doorways and blur room thresholds. The master suite features a walk-in-closet, a large bathroom with radiant heated floors and a custom steam shower. An integrated Vantage Smart Home System was installed to control the AV, HVAC, lighting and solar shades using iPads.

See all of the images on the link above.

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Courtesy of StudioLAB

Perrotin debuted his new gallery with the work of New York based artist Brian Donnelly, better known as KAWS, with his exhibition entitled “The Nature of Need.” Donnelly describes his latest work as a continuation of the painting series he has been working on since his Aldrich show, in 2010.

His motivation was to create large vertical paintings, some reaching seven feet by one foot wide. Perrotin’s new gallery space was the perfect opportunity to display these large scale pieces.

The exhibition includes over 50 vertical rectangles that were hung in line along the newly designed wall space, put together by acclaimed interior designer Andre Fu. One favorable, but yet morbid, piece is Donnelly’s custom canvas called “Hands of Death and Chum.” We will let you have a look at the images on the link above for your own assessment of the piece.

The exhibition will run until June 30th, 2012.

It yields a one 4 layer cake for any occasional. Below are the instructions:

Ingredients

For the Cake:

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature, plus more for the pans
2 1/4 cups all-purpose flour
3 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
1 cup plus 2 tablespoons unsweetened Dutch-process cocoa powder
1 1/2 cups firmly packed light muscovado sugar
1 1/2 cups granulated sugar
1 1/2 cups strong brewed black coffee, at room temperature
1 1/2 cups buttermilk
3 large eggs
2 teaspoons pure vanilla extract

For the Frosting:

1 3/4 cups whole milk
1 3/4 cups unsweetened coconut milk
1 cup goat’s milk or additional whole milk
3/4 cup plus 1 tablespoon granulated sugar
Seeds scraped from 1/2 vanilla bean
2 tablespoons light corn syrup
2 tablespoons unsalted butter, cut into small pieces, cold
1/2 teaspoon pure vanilla extract
1/8 teaspoon salt
2 teaspoons coconut rum (optional)
1 1/4 cups coarsely chopped pecans, toasted
1 1/4 cups sweetened shredded coconut, toasted
For the Ganache:
1 cup heavy cream
8 ounces bittersweet chocolate, finely chopped
2 tablespoons light corn syrup
1/2 cup sweetened shredded coconut, toasted, for garnish
1/4 cup chopped pecans, toasted, for garnish
Coconut Whipped Cream, for serving

Directions

Make the cake: Position a rack in the center of the oven and preheat to 325 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper. Whisk the flour, baking powder, baking soda and salt together in a medium bowl.

Melt the 12 tablespoons butter in a medium saucepan over medium heat. Whisk in the cocoa powder and cook for 1 minute. Remove from the heat, add the muscovado and granulated sugars and whisk until the sugar has dissolved. Add the coffee, buttermilk, eggs and vanilla extract and continue whisking until smooth and just combined. Add the dry ingredients and stir until the batter is smooth.

Divide the batter evenly between the prepared cake pans and bake until a toothpick inserted into the center comes out with a few moist crumbs attached, 40 to 45 minutes. Let the cakes cool in the pans on a wire rack for 20 minutes. Invert the cakes onto the wire rack and let cool at least 1 hour before frosting.

Make the frosting: Combine the whole milk, coconut milk and goat’s milk in a small saucepan and bring to a simmer over low heat. Keep warm while you prepare the caramel.

Combine the sugar and 1/4 cup water in a medium saucepan over high heat and cook without stirring until a deep amber color, 8 to 10 minutes. Slowly and carefully whisk in the warm milk mixture and continue whisking until smooth. Add the vanilla seeds and corn syrup. Bring to a boil, reduce the heat to medium and cook, stirring occasionally with a wooden spoon, until the sauce is reduced by half and the consistency of a caramel sauce, about 55 minutes.

Remove from the heat and whisk in the butter, vanilla extract, salt and rum (if using). Transfer the sauce to a medium bowl and stir in the pecans and shredded coconut. Let the frosting cool to room temperature, stirring it occasionally, before frosting the cake.

To assemble the cake, slice each cake in half horizontally. Place 1 cake layer on a cake round and spread one-third of the frosting evenly over the top. Repeat to make 3 layers, then top with the remaining cake layer, top-side up.

Make the ganache: Bring the cream to a simmer in a small saucepan. Put the chocolate in a medium heatproof bowl, add the hot cream and the corn syrup and let sit for 30 seconds. Gently whisk until smooth. Let sit at room temperature for 10 minutes.

Set the cake on a wire rack placed over a rimmed baking sheet. Pour the chocolate ganache over the cake, letting the excess drip down the sides. Sprinkle the top with toasted coconut and pecans. Let sit at room temperature for at least 30 minutes and up to 4 hours before slicing.

Slice the cake and top with a dollop of Coconut Whipped Cream.

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Courtesy of Bobby Flay

The synergy of these two design cultures has resulted in contemporary pieces that reflect their shared similarity in persistently focusing on functionality, while remaining true to the traditional craftsmanship and purpose of each tool.

in the link to the left you will find more images of Gateway Japan’s current collection. Below is the description from the company:

In Japan there is a simple expression to our design approach: YO-NO-BI which is the combination of ‘form’ and ‘function’. The expression unite in many ways the common design culture between Japan and Scandinavia where we come from by the way.

The world is full of great functional design that works for generation. Lets not try and reinvent the classic water kettle or coffee cup if there is no significant improve in function or the material of use. We prefer to find great long-lasting design in japan rather than re-designing what is already made perfect.

We prefer to look for great design in japan because we believe that Japan hide a great treasure of YONOBI design that is unseen and useful in the western world as well.

Design is closely connected to the mechanical mass production of cheap commodities. It is our job to constantly value quality over quantity benefitting our customers. Many of our product design are still made by hands and based on traditional japanese craftsmanship.

NO WASTE… is connected to the simplicity of our design products but does also relates to the environment in which we aim to take great responsibility by carefully consider the choice of material, packaging and distribution of product and communication.

Gateway Japan work with some of the most skilled manufactures in japan producing more than 90% of our products in japan. Many based on the classic craftsmanship in local villages famous for its special craftsmanship within e.g. steel or iron work.

We aim to keep the original production method on products where hand-crafted work makes a different in the user experience and product quality. For example the classic water kettle which is produced in niigata, the nort-west japan where 15 small workshops still supply each part many of them hand-made.

Or the black cutlery where just two people are in charge of the special process connecting the wooden handle with the stainless steel.

Gateway Japan is proud to collaborate with one of japan’s finest lighting manufacturer, yamagiwa corporation. The company was founded already in 1923 and established the lighting design division in 1954 based on a special production for the american architect icon, frank lloyd-wright among other design.

The unique development and production skills made Yamagiwa one of the preferred manufacturers for famous designers like Toyo Ito, Tokojin Yoshioka, Naoto Fukasawa and Ross Lovegrove.

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Courtesy of Gateway Japan for Gloobbi