A sumptuously illustrated new catalog on British portrait miniatures, all from the world-renowned collection of the Cleveland Museum of Art

"Most often, portrait miniatures were painted in watercolor on thin disks of ivory. They were sometimes worn as jewelry, sometimes framed to be viewed privately. Many were painted by specialists, although renowned easel artists - including Benjamin West, John Singleton Copley, and Charles Willson Peale - also created them to commemorate births, engagements, marriages, deaths, and other joinings or separations. The book traces the development of this exquisite art form, revealing the close ties between the history of the miniature and the history of American private life."--BOOK JACKET.

A lavish, illustrated volume published to accompany an exhibition of Copley's work that will be traveling to several cities during 1996. The focus is on the paintings, miniatures, and pastels that Copley, the supreme portraitist of the colonial era, produced before he moved to London in 1774. Four principal essays place the work in historical and social context and bring new critical methods to bear upon the study of portraits and portraiture; four shorter essays treat various aspects of Copley's art and techniques. Catalog entries detail the sitters' lives and the ways in which Copley enhanced his subjects' status and presence. 10x12.25" Annotation copyright by Book News, Inc., Portland, OR

The fascinating, mouthwatering story (with ten recipes!) of the immigrant family that created a New York gastronomic legend: “The most rambunctious and chaotic of all delicatessens, with one foot in the Old World and the other in the vanguard of every fast-breaking food move in the city" (Nora Ephron, best-selling author and award-winning screenwriter). When Louis and Lilly Zabar rented a counter in a dairy store on 80th Street and Broadway in 1934 to sell smoked fish, they could not have imagined that their store would eventually occupy half a city block and become a beloved mecca for quality food of all kinds. A passion for perfection, a keen business sense, cutthroat competitive instincts, and devotion to their customers led four generations of Zabars to create the Upper West Side shrine to the cheese, fish, meat, produce, baked goods, and prepared products that heralded the twentieth-century revolution in food production and consumption. Lori Zabar—Louis’s granddaughter—begins with her grandfather’s escape from Ukraine in 1921, following a pogrom in which several family members were killed. She describes Zabar’s gradual expansion, Louis’s untimely death in 1950, and the passing of the torch to Saul, Stanley, and partner Murray Klein, who raised competitive pricing to an art form and added top-tier houseware and appliances. She paints a delectable portrait of Zabar’s as it is today—the intoxicating aromas, the crowds, the devoted staff—and shares behind-the-scenes anecdotes of the long-time employees, family members, eccentric customers, and celebrity fans who have created a uniquely American institution that honors its immigrant roots, revels in its New York history, and is relentless in its devotion to the art and science of selling gourmet food.