Edible Selby
September 2012

What began as a New York Times blog eventually became an international body of work representing a wide range of contemporary cuisine, from a 3-star Michelin restaurant in Copenhagen to a punk sushi bar in Tokyo. In designing the book, we tried to capture the energy of both Todd’s photography and his illustrations, creating a diaristic book that details the lives and creations of the people who grow, cook, pour, and serve edibles every day. The book even has Selby fridge magnets!

Designed at Mother New York; 296-page publication of Todd Selby photographs; Published by Abrams; 8 × 11"

Creative Direction: Michael Ian Kaye; Design Direction: Paulina Reyes; Designers: Candice Ralph, Cynthia Ratsabouth, Damien Saatdjian

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