BELLAS ARTES

French artist, designer, and talented antique hunter Marin Montagut celebrates the joy of collecting everything from textiles to barware to architectural details, taking readers inside a dozen private homes, flea markets, and unusual ateliers to discover the most whimsical treasure troves in France. From a film prop house’s array of leather sporting goods and playing cards to a travel buff’s vintage maps and globes, and from a sculpture studio’s Grecian plaster casts to an amateur designer’s spiral staircase models, and from Montagut’s own wonder wall assemblages to a cook’s haven filled with porcelain dessert molds and copper pots—objects, when presented together as a series, create unforgettable interiors that radiate charm. Inspiration comes in repetition: wooden zigzag rulers with engraved numbers aligned on a wall in a herringbone pattern create an artful space. The spare wooden forms of capipotes—devotional statues used in religious processions, their eyes turned heavenward in ecstasy—and silver ex-votos can be the point of departure for the theme of an entire room. Montagut’s mood boards for each chapter provide endless ideas for the home.

Longtime creative collaborators Tilda Swinton and Olivier Saillard present an illustrated tribute to the costumes of legendary Italian director Pier Paolo Pasolini’s iconic films. Retracing Pier Paolo Pasolini’s entire cinematography—which continues to fascinate audiences almost half a century after his passing—Embodying Pasolini explores the costumes that brought his films to life. From The Gospel According to St. Matthew (1964), The Canterbury Tales (1972), and Arabian Nights (1974) to Salò, or the 120 Days of Sodom (1975), Pasolini’s movies are known for their provocative flair—making them staples of art cinema’s golden age. Styled by Danilo Donati, the costumes—garments, coats, and hats—enlivened the films with their rich textures, volume, color, and embellishments.

In ten chapters—each an important moment in food history, from Ancient Rome to Al-Andalus in Spain, from the Ethiopian Empire to nineteenth-century New York City—the authors pair menus with immersive retellings of historic culinary breakthroughs, and present the ingredients and modern techniques adapted for today’s kitchens to allow cooks of all abilities to entertain with dishes that were created and enjoyed hundreds of years ago but remain relevant to today’s food tastes and values.