The Gamble House is a winter house designed in 1908 by architects Greene & Greene for the Gamble family of Proctor & Gamble fame. Built at the height of the Arts and Crafts movement, it remains an important international architectural landmark and a monument to gracious living. Presented in Mrs. Mary Gamble's original handwriting and reinterpreted for today by celebrity chef Mark Peel, The Gamble House Cookbook brings the spirit of this legendary home into themodern kitchen. Architect Robert Harris contributes an appreciation of the Gamble House dining room gleaned from his memories of meals shared there with colleagues. This unique cookbook is filled with beautiful images by photographer Meg McComb that transport the reader back to a more relaxed time on the grounds and in the rooms of one of America's most beautiful homes.
|Publisher:||Princeton Architectural Press|
|Edition description:||New Edition|
|Product dimensions:||7.00(w) x 9.37(h) x 0.62(d)|
About the Author
Mark Peel is the executive chef and owner of Campanile restaurant. He was born and raised in both Southern and Northern California. Before opening Spago in 1982 as head chef under Wolfgang Puck, a position he held for 3 1/2 years, he spent a year working at the celebrated Chez Panisse in Berkeley, California. In 1985, he and Nancy Silverton put in six months revamping Maxwell's Plum in New York. In June of 1989, he opened Campanile restaurant.
Bob Harris is former Dean of the School of Architecture, as well as a former Director of USC Graduate Studies in Architecture. One of the first five educators in the U.S. named Distinguished Professor by the ACSA, Professor Harris has won awards for design and research for work in Oregon and California, has Chaired the Los Angeles Mayor's Design Advisory Panel, and the Downtown Strategic Plan Advisory Committee. He was the founder and past president of the Urban Design Advisory Coalition and a former president of the Los Angeles Conservancy.
Photographer Meg McComb, a former restauranteur and chef, began providing hand-tipped photocards to her culinary friends in the mid-90s. Attention to detail, visual ingenuity and an eye for composition easily combined with Meg's travels abroad and around local kitchens and gardens.