Phaidon is the premier global publisher of the creative arts. We work with the world's most influential authors to produce innovative books on art, photography, design, architecture, fashion, food, and travel, and illustrated books for children. Renowned for their outstanding design and content, Phaidon books are objects of beauty, to live with and learn from. Our books are reminders of the creativity all around us. This year Phaidon celebrates its 100th anniversary. A century on, our books continue to enlighten, delight, and inspire.

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Japan The Vegetarian Cookbook

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Japan The Cookbook

Wolfgang Tillmans

Mexico the Cookbook

The Mexican Vegetarian Cookbook

Where to Eat Pizza

Where Bartenders Drink

Where Architects Sleep The Most Stylish Hotels in the World

Us & Our Planet This is How We Live [IKEA]

The Wellness Principles Cooking for a Healthy Life

The Vegetarian Silver Spoon Classic and Contemporary Italian Recipes

The Turkish Cookbook

The Seasonal Gardener

The Photography Book

The North African Cookbook

The Nordic Cookbook

The Latin American Cookbook

The Kitchen Studio Culinary Creations by Artists

The Irish Cookbook

The Indonesian Table

The Indian Vegetarian Cookbook

The Gluten-Free Cookbook

The Garden Elements and Styles

The Chocolate Spoon: Italian Sweets from the Silver Spoon

The Arabesque Table Contemporary Recipes from the Arab World

The Alps

Spain: The Cookbook

Snacky Tunes Music is the Main Ingredient, Chefs and Their Music

Slow Food, Fast Cars

Signature Cocktails

Sacred Spaces Contemporary Religious Architecture

Room Inside Contemporary Interiors

Red Architecture in Monochrome

Recipes from an Italian Butcher Roasting, Stewing, Braising

Real Food

Radical Architecture of the Future

Prime

Preserving Conserving, Salting, Smoking, Pickling

Postmodern Architecture Less is a Bore

Pet-tecture Design for Pets

Peru The Cookbook

Our Underwater World: A First Dive into Oceans, Lakes, and Rivers

Open Questions

On Vegetables Modern Recipes for the Home Kitchen

Now is Better

Noma Time and Place in Nordic Cuisine

Never Trust A Skinny Italian Chef

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