How Music Got Free

Named one of Time magazine’s best books of 2015 so far, How Music Got Free is a story about greed, friendship, genius, stupidity and music piracy. In the gripping book, author Stephen Witt tells the fascinating story of pirated music, from the German audio engineers who invented the mp3, to the story of Dell Glover, a worker in a compact-disc manufacturing plant, with access to new albums who leaked nearly 2,000 of them over the course of a decade, to the story of an illegal website four times the size of the iTunes Music Store, and how the music industry allowed Apple and others to control the steering wheel of the digital transition.

Available for purchase in Europe here

EATING WITH THE CHEFS

Swedish photographer Per-Anders Joergense traveled around the world not to eat in the world´s most famous restaurants, but to document and photograph the chefs and staffers eating their daily meals before or after work. "Eating with the chefs"  is a beautifully illustrated book, it features "Family meals” behind closed restaurant doors and intimate scenes captured through exquisite photography at top restaurants including Noma, Le Chateaub...
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LIVING IN THE FOREST

Living in the Forest is a beautifully photographed book by Phaidon that takes readers on a journey through some of the worlds most breathtaking homes in forests. The book showcases the unique architecture and design of homes that have been built amongst the trees, showcasing how people have blended seamlessly with nature to create a harmonious living space. The book features a wide range of homes, from rustic cabins to modern treehouses, each one showcasing the n...
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THE NEGRONI

The Negroni is one of the easiest cocktails to make, it is also one of the most iconic. According to legend, a century ago Count Camillo Negroni asked his bartender in Florence to stiffen an Americano by replacing the soda water with gin. The rest is, as they say, history.  With its cosmically simple 1:1:1 ratio of Campari, sweet vermouth and gin, this cocktail is the perfect balance of bitter and sweet with just a touch of an aura of sophistication. Penned...
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