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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!
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Designed at Mother New York; 296-page publication of Todd Selby photographs; Published by Abrams; 8 × 11"
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Creative Direction: Michael Ian Kaye; Design Direction: Paulina Reyes; Designers: Candice Ralph, Cynthia Ratsabouth, Damien Saatdjian
