Photographs by Juergen Teller. Introduction by Will Self. Text by Antonio Guida.
In this extraordinary cook book, Juergen Teller photographs extravagantly elegant food from the celebrated Hotel Il Pellicano in Tuscany. Known for subverting the conventions of fashion and photography, Teller here turns his eye to the complexity and originality of two-Michelin-starred food created by chef Antonio Guida. Eleven menus of five ambitiously inspirational courses encapsulate the unique, offhanded chic of the Hotel Il Pellicano, in Teller’s second photographic collaboration with this exclusive Italian retreat. One of the hippest and most beautiful destinations in the world, the Hotel Il Pellicano is a hangout for the design, fashion and art worlds. In 2011 an eponymous book--with photography by John Swope, Slim Aarons and Juergen Teller and an introduction by Bob Colacello--chronicled the glamour of this modern-day dolce vita, from the days when Emilio Pucci, Douglas Fairbanks Jr, Britt Ekland and Susanna Agnelli could be found relaxing by the pool, to the carefree spirit preserved today. Edited and produced by Violette Editions and published by Rizzoli, this first book was reprinted within a year. Eating at Hotel Il Pellicano, published by Violette Editions, is a photography book whose subject is food, style and place. Each menu is named after one of today’s illustrious visitors--Missoni, Borghese, Noguchi, etc.--conjuring delicious fantasies of Italian holidays in days of endless sunshine. Writer Will Self sets the scene in a preface dispatched from his suite.
Featured image, by Juergen Teller, is reproduced from Eating at Hotel Il Pellicano.
PRAISE AND REVIEWS
Elle Magazine
Anne Slowey
Fashion photog Juergen Teller has lent his inimitable eye to Eating at Hotel Il Pelicano, a look at the otherworldly creations of twice-Michelin- starred Antonio Guida, head chef at the jet-set-favored Tuscany retreat.
Wallpaper.com
Jonathan Bell
With images by Juergen Teller and text by chef Antonio Guida (plus an introduction by Will Self), this is food photography reinvented for the modern age - all bright colours, dark shadows and glistening sauces. Teller treats food as he treats the human body, getting up close and personal, voyeuristically emphasising the unusual and perverse. Guida's residency at the Hotel Il Pellicano in Grosseto has resulted in two Michelin stars, and a transformation of the remote retreat into a gastronomic destination.
Ball Harbour Magazine
Noelle Lacombe
In this cookbook, Juergen Teller photographs the extravagantly elegant food from the celebrated Hotel Il Pelicano in Tuscany. This title explores the complexity and originality of two-Michelin-starred chef Antonio Guida and his wild and whimsical dishes.
WSJ Magazine
Brekke Fletcher
Photographer Juergen Teller's images of chef Antonio Guida's sculptural culinary creations are textual, Technicolor, transporting and not at all typical of the genre - just like a meal at this ultimate Tuscan seaside resort.
Harper's Bazaar
Romy Oltuski
The Tuscan jewel Hotel Il Pellicano is famous for its glamorous roster of jet-setting guests - from Agnellis to Puccis. Now, photographer Juergen Teller captures the creations of its two-Michelin-star-chef, Antonio Guida, with a spectacular cookbook, Eating at Hotel Il Pellicano. Adorned with neon dollops and edible flowers, these dishes marvel beyond imagination.
Karen Marta interviews the influential London photographer about his first foray into cookbook photography, unstyled food and the joy of caramel tobacco ice cream. continue to blog
Next Tuesday, September 10, from 6-8PM at Dashwood Books in New York, photographer Juergen Teller will sign advance copies of the world's most glamorous cookbook, Eating at Hotel Il Pellicano, for which he shot eleven avant-garde menus of five courses. Combined, these photographs and recipes represent the spectacular, yet offhanded chic of the legendary five-star hotel off the coast of Tuscany, whose kitchen is run by the equally acclaimed, double Michelin-starred chef, Antonio Guida. Featured image, a detail of the fillet of sea bream with octopus carpaccio, pumpkin purée and red wine sauce, is reproduced from Eating at Hotel Il Pellicano, published by Violette Editions. continue to blog
FORMAT: Hbk, 13.5 x 9 in. / 248 pgs / 135 color. LIST PRICE: U.S. $60.00 LIST PRICE: CANADA $79 ISBN: 9781900828451 PUBLISHER: Violette Editions AVAILABLE: 10/31/2013 DISTRIBUTION: D.A.P. RETAILER DISC: TRADE PUBLISHING STATUS: Out of stock indefinitely AVAILABILITY: Not available TERRITORY: NA ONLY
Published by Violette Editions. Photographs by Juergen Teller. Introduction by Will Self. Text by Antonio Guida.
In this extraordinary cook book, Juergen Teller photographs extravagantly elegant food from the celebrated Hotel Il Pellicano in Tuscany. Known for subverting the conventions of fashion and photography, Teller here turns his eye to the complexity and originality of two-Michelin-starred food created by chef Antonio Guida. Eleven menus of five ambitiously inspirational courses encapsulate the unique, offhanded chic of the Hotel Il Pellicano, in Teller’s second photographic collaboration with this exclusive Italian retreat. One of the hippest and most beautiful destinations in the world, the Hotel Il Pellicano is a hangout for the design, fashion and art worlds. In 2011 an eponymous book--with photography by John Swope, Slim Aarons and Juergen Teller and an introduction by Bob Colacello--chronicled the glamour of this modern-day dolce vita, from the days when Emilio Pucci, Douglas Fairbanks Jr, Britt Ekland and Susanna Agnelli could be found relaxing by the pool, to the carefree spirit preserved today. Edited and produced by Violette Editions and published by Rizzoli, this first book was reprinted within a year. Eating at Hotel Il Pellicano, published by Violette Editions, is a photography book whose subject is food, style and place. Each menu is named after one of today’s illustrious visitors--Missoni, Borghese, Noguchi, etc.--conjuring delicious fantasies of Italian holidays in days of endless sunshine. Writer Will Self sets the scene in a preface dispatched from his suite.
