
Tucker Nichols reinvents the art book. But first, you have to figure out how to open it
'Mostly Everything: The Art of Tucker Nichols' has two covers that fold out in opposite directions, plus the book has a second spine, which makes it all the more baffling. It's an experience akin to a Japanese puzzle box — or the first time you tried to find the door handle on a Tesla.
'I still can't open it right, and I've really opened a lot of them at this point,' Nichols, who worked with McSweeney's art director Sunra Thompson on the design, admitted in a recent conversation with the Chronicle. 'When Sunra showed me one of the dummies he made, I said, 'The first thing I feel is confusion.''
It's a wonderfully destabilizing prelude to what's to come.
Nichols, 55, is a longtime Bay Area artist whose work spans drawing, painting, sculpture, public art, editorial illustrations and children's books, among other media. His work often appears deceptively simple in its fascination with everyday objects and use of text, but there's always a wit that inevitably turns them on their heads.
Nichols, who lives in San Rafael, has been published and exhibited internationally. Locally, his work has been shown at the San Francisco Museum of Modern Art, the Contemporary Jewish Museum and the Asian Art Museum of San Francisco, among other Bay Area institutions.
'This is very much born of a McSweeney's mindset,' Nichols said in reference to the San Francisco publisher. 'They don't make art books, so there isn't some way that they think art books should be. We had an agreement right from the start there that we didn't want something that was talking about how important anything was.'
Nichols' companion exhibition, 'Mostly Everything,' is on view at Gallery 16 through Aug. 29.
This interview has been edited for length and clarity.
Q: Did you set out to create a book that subverts the art book genre?
Q: How did you come up with the final cover concept?
A: When Sunra got the dummy made, it opened the other way, and that was just really too confusing. You'd open the first cover the way you'd normally open the book, but then you'd be reading from the back.
It came from the conversation that we had about: What if the book feels more like an object? What if it's more of a thing? There's no words in this, so what if you're really trying to force people into having a physical experience?
(At McSweeney's) there seems to be an unwritten law that every project should be doing something that hasn't been done before. The hunger for that makes it worth it to go through all the headaches of trying to figure out how to print a double cover.
Q: How did you decide to organize the book?
A: I really wanted this to not be my book of my work. I knew Sunra and his work, and really wanted it to be his take as an outsider to all of this stuff that I've been making for so long that doesn't really belong together, and have him try to solve that problem.
This book doesn't really make sense on the surface, and that's really what started the whole process of what form the book was. Maybe it should have categories? Maybe those categories shouldn't quite work? Maybe part of it is the impossibility of trying to make sense of what one person has been making for 25 years?
Q: Even though this is a book that doesn't use text in the conventional way, you have a very text heavy practice.
A: Text is this weird thing, it has this promise of helping us not be confused anymore. It's mostly telling us what we don't know about what we would need to know in that particular context, and my text typically plays with that without actually delivering on the promise. You're left with maybe more questions than you had in the beginning or a slightly different view that didn't quite tell you what you were hoping for.
Q: What was it like to look back at your work in a different way for the Gallery 16 show?
A: It's really the first time that I felt prompted or even comfortable with the idea of showing things from really different time periods. I'm very happy with how it came out. It makes me always want to be incorporating older work in the shows from now on.
I think there's another piece that really came out of the book, which is really a kind of letting go of a story, letting go of how things are supposed to be, and owning the fact that I make lots of different things in lots of different styles — even while knowing that the art world doesn't really like that because it complicates the story.
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Nimono with kinmedai, a traditional Japanese comfort dish served in a flavorful broth. Henna Bakshi Tuna nigiri with chu-toro, akami zuke, and otoro cuts. Henna Bakshi The somen (thin Japanese noodles) in broth with shrimp, clams, and ice plant is another refreshing treat. The tiny ice plant packed a powerful salty punch, and the broth is diluted with ice from Japan. No, really. The chefs flew in ice from Japan for its mineral content — a luxury, though one with a big carbon footprint in shipping. Yu promises it changes the flavor of the broth significantly, though I'd argue ice from Georgia may just be good enough for us Georgia folk. The pacing of the food is punctual, you don't feel rushed, and at the same time, don't feel plastered to your chair for hours on end. 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It is paired with the nigiri, and its earthy florality plays with the different cuts of fish. 'Lean in closer, because this is a secret drink you must seek out.' — Henna Bakshi, Eater regional editor, South The piece de resistance is the sake paired with dessert. Lean in closer, because this is a secret drink you must seek out. A light panna cotta with strawberries is paired with Kanbara 'Ancient Treasure' Junmai Genshu Koshu — a 12-year-aged sweet sake with notes of dark honey, nuts, figs, and a finish of toasted sesame oil. Uff. It is a layered beauty, and one worth sitting with. The pairing is so right, you could practically pour the sake on the dessert. McNeil shares this caramel-colored sake with a big smile in small o-choko cups. The Kanbara 'Ancient Treasure' Junmai Genshu Koshu is a 12-year-aged sweet sake with notes of dark honey, nuts, figs, and a finish of toasted sesame oil. Henna Bakshi The sweet sake is served in a small cup, called o-choko, alongside a light panna cotta with strawberries. Henna Bakshi Insider tip: The non-alcoholic options are great, too. They include hot teas, and a stunning sparkling jasmine, white, and Darjeeling blend from Copenhagen Sparkling Tea Company. Why go here Ryokou is an express, high-level omakase experience, if you want eight courses in two hours. (If you want more, go to the newly relocated Omakase Table in Buckhead, with 20 courses for $295.) The menu is concise, and tells a story through Italian influences, seasonal ingredients, and Gutting's ideas shine while tipping his hat to Yu. It is a great addition to Adair Park, and an experience worth scouting out. Eater Atlanta All your essential food and restaurant intel delivered to you Email (required) Sign Up By submitting your email, you agree to our Terms and Privacy Notice . This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.