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With a mix of in-depth interviews, conversations, full-page photographs, and recipes geared for the professional kitchen, Toothache has something to offer to not only cooks but food lovers as well. \u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis issue includes:\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eNelson German - alaMar • Johnny Spero - Reverie • Keith Corbin - Alta Adams • Armani Johnson - ABC Pony • Nick Bognar - Indo • Geoff Davis - True Laurel • Evan \u0026amp; Sarah Rich - Rich Table • Jill Bartolome - Sightglass  • Roy Shvartzapel - From Roy • Jaynelle St. Jean - Pietisserie • Francisco Migoya - Modernist Cuisine\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eToothache 08 is a 128-page perfect bound publication (Printed in the UK).\u003c\/em\u003e\u003c\/p\u003e","brand":"Toothache","offers":[{"title":"Default Title","offer_id":32798566842415,"sku":"03TOO008","price":10.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/Toothache-08.jpg?v=1605284936"},{"product_id":"while-entertaining-volume-2","title":"While Entertaining Volume 2","description":"\u003cp data-mce-fragment=\"1\"\u003eWhile Entertaining focuses on food, people who make food, and the relationship of food in our homes. Volume Two of While Entertaining is a collection of reflections and recipes from foodies around the U.S. In this second edition, we explore the thoughts and cravings that foodies experienced in the past year. Through the COVID-19 pandemic, social unrest, and political uncertainty, cooking and journaling became a form of self care for many. The people we connect with in Volume Two gave us access to what they were thinking, feeling, and cooking throughout the year.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eSome took us to the memories and dishes of their past, while others described their hopes for the future. While opening a new bakery in New York City, Lani Halliday reflected on the work she’s done to feel free and tell her own story. From quarantine in Jamaica, Kalisa Marie Martin contemplated how to define herself outside of work. Meanwhile, Aretah Ettarh served as a sous chef in a top New York City restaurant. As her team rallied to cook and serve as safely as possible, her thoughts wandered back to why she initially pursed a career in the kitchen. In Austin, Texas, Tavel Bristol-Joseph made time to share advice for young and aspiring Black chefs. From Chicago, Justice of the Pies founder Maya-Camille Broussard submitted her request for more kindness.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAlongside each essay is a recipe that brought the individual comfort throughout the year. Some of the recipes are simple, like Max Hardy’s guava and ginger sea bass or Kiki Louya’s coconut bread pudding with dulce de leche. Others may take a little more time and practice, like Mavis-Jay Sanders’ eggplant and grits, or India Johnson’s braised oxtail wonton soup.In putting together Volume Two, we hoped it would bring more delicious food and thought-provoking conversation to your table. Whether you are entertaining one, two, or just a few, we look forward to the meals and memories you will create with While Entertaining. \u003c\/p\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eIssue Highlights:\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e86-page print edition, 12 essays and open letters from food professionals, 4 Q\u0026amp;A’s with beverage professionals, 13 recipes with wine pairings and hostess tips for each, 5 drink recipes, seasonal playlists, and decor inspiration for every season. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eFeatured Foodies:\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e Tavel Bristol-Joseph, Maya-Camille Broussard, Paul Ryan Elliott, Aretah Ettarh, Lani Halliday, Max Hardy, Hawa Hassan, India Johnson, Kiki Louya, Kalisa Marie Martin, Kelly Mitchell, Lauren Paylor, Mavis-Jay Sanders, Chris Scott, Alisha Sommer, and Robert Toland\u003c\/span\u003e \u003c\/p\u003e\n\u003ch3 class=\"type-body-regular\"\u003eAbout While Entertaining\u003c\/h3\u003e\n\u003cdiv class=\"type-body-small rte measure\"\u003e\n\u003cp\u003eWhile Entertaining is an annual magazine that explores food, home, and culture through the lens of Black food and beverage pros. 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In other words: they treat food as a vital act in which biological, social, economic, political, and cultural forces converge. - Elena Reygadas\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 1.4em;\"\u003ePublished by:\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRosetta\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eEdited by:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003einstituto de investigaciones independientes\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ein English and Spanish\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003estapled binding booklet\u003c\/span\u003e\u003c\/p\u003e","brand":"Rosetta","offers":[{"title":"Default Title","offer_id":44764532474160,"sku":"03ROS003","price":12.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/rosettanotebook3.jpg?v=1679425665"},{"product_id":"rosetta-notebooks-4-from-chapingo-to-sonora-daniel-kent-carrasco","title":"Rosetta Cuadernos \/ Notebooks 4: From Chapingo to Sonora (Daniel Kent Carrasco)","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cp\u003eFrom Chapingo to Sonora: Pandurang Khankhoje in Mexico and the shift from agrarianism to agroindustry by Daniel Kent Carrasco\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe usually view restaurants as a space designed for pleasure. 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First, we have Melissa King! Melissa is the \u003c\/span\u003e\u003ci\u003e\u003cspan\u003eTop Chef All-Stars\u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003e winner and star of the National Geographic show \u003c\/span\u003e\u003ci\u003e\u003cspan\u003eTasting Wild\u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003e. Throughout her career, Melissa has combined her passion for food, fashion, and far-flung travel, and she’s redefining what it means to be a chef. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eFor our second cover, we have Annie Shi, Jess Shadbolt, and Clare de Boer, the dynamic trio behind the popular King \u0026amp; Jupiter restaurants in NYC. Learn more about these impressive, smart women who care deeply about great food and hospitality. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn our exclusive portfolios on all of these women, you’ll find new photos by Jennifer Livingston, interviews by Cherry Bombe founder Kerry Diamond, plus a special recipe from Melissa. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAlso in this issue: A Jennifer Livingston portfolio celebrating her 10 years of covers for Cherry Bombe; She’s My Cherry Pie host Jessie Sheehan; The Future Of Food Is You host Abena Anim-Somuah; \u003c\/span\u003e\u003ci\u003e\u003cspan\u003eTop Chef\u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003e’s Gail Simmons; a cake recipe excerpt from baker Loria Stern’s first cookbook, and more. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e2 different covers, same inside content\u003c\/span\u003e\u003c\/p\u003e","brand":"Cherry Bombe","offers":[{"title":"Melissa King","offer_id":44967994163504,"sku":"03CHE021-MEL","price":25.0,"currency_code":"USD","in_stock":true},{"title":"King \u0026 Jupiter","offer_id":44967994196272,"sku":"03CHE021-KNG","price":25.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/cherrybombe21b.jpg?v=1681839982"},{"product_id":"fare-magazine-issue-13-budapest","title":"Fare Magazine Issue 13: Budapest","description":"\u003cp class=\"p1\"\u003eHungary's capital, sprawled across the grand Danube River, has been shaped by over a thousand years of rich cultural influence.\u003c\/p\u003e\n\u003cp\u003eFrom Roman settlement to Ottoman rule, to rapid development as a seat of the powerful Austro-Hungarian Empire, Budapest has long been a centre of art, music, and innovation.\u003c\/p\u003e\n\u003cp\u003eThe city has also drawn conflict, and been rebuilt and reimagined time and time again. Today, it is a juxtaposition of architectural grandeur interspersed with cozy, home-style eateries, tiny market stalls, and bars built among ruins.\u003c\/p\u003e\n\u003cp\u003eIn this issue, our local guides take us everywhere – from a grand, art-nouveau bathhouse to a bar in someone's living room; from the city's stalwart Jewish eateries to a Michelin-starred restaurant challenging what Hungarian food can be.\u003c\/p\u003e\n\u003cp\u003eAcross both sides of the Danube, over cups of coffee by day and pálinka by night, we delve into Budapest's complex history and engage in conversations about its future.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Fare","offers":[{"title":"Default Title","offer_id":45246161387824,"sku":"03FAR013","price":28.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/files\/FareBudapest.jpg?v=1685475069"},{"product_id":"cherry-bombe-issue-no-22-food-tv-today","title":"Cherry Bombe Issue No. 22: Food TV Today","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003eThere's no denying we all love food TV, and thanks to streaming, there are so many new faces on the small screen. We celebrate them in \u003cb data-mce-fragment=\"1\"\u003eIssue 22: Food TV Today\u003c\/b\u003e. Our cover features five rising stars on the Magnolia Network—\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003eZoë François\u003c\/span\u003e of\u003ci data-mce-fragment=\"1\"\u003e Zoë Bakes\u003c\/i\u003e, \u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003eJamila Norman\u003c\/span\u003e of \u003ci data-mce-fragment=\"1\"\u003eHomegrown\u003c\/i\u003e, \u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003eSamantha Seneviratne\u003c\/span\u003e of \u003ci data-mce-fragment=\"1\"\u003eEveryday Cooking\u003c\/i\u003e, \u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003eCasey Corn\u003c\/span\u003e of \u003ci data-mce-fragment=\"1\"\u003eRecipe Lost \u0026amp; Found\u003c\/i\u003e, and \u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003eElizabeth Poett\u003c\/span\u003e of \u003ci data-mce-fragment=\"1\"\u003eRanch to Table\u003c\/i\u003e. \u003c\/p\u003e\n\u003cp class=\"p2\" data-mce-fragment=\"1\"\u003eThis issue also includes great recipes from your fave TV folk, a preview into the foodie shows \u0026amp; books coming this fall, and our TV Hot List featuring 47 streaming stars, icons, and up-and-comers. \u003c\/p\u003e","brand":"Cherry Bombe","offers":[{"title":"Default Title","offer_id":45972091568432,"sku":"03CHE022","price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/files\/cherrybombe22.jpg?v=1691095443"},{"product_id":"art-culinaire-146","title":"Art Culinaire 147","description":"\u003cp\u003e\u003cstrong\u003eLine-Up:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eZineb \"Zizi\" Hattab, KLE, Zurich, Switzerland\u003c\/p\u003e\n\u003cp\u003eHeiko Nieder, The Restaurant at The Dolder Grand, Zurich, Switzerland\u003c\/p\u003e\n\u003cp\u003eDan Puskas and Anthony Schifilliti, Sixpenny, Stanmore, Australia\u003c\/p\u003e\n\u003cp\u003eMelissa Rodriguez, Al Coro, New York, NY\u003c\/p\u003e\n\u003cp\u003eKelly Whitaker and Taylor Stark, Wolf's Tailor, Denver, CO\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLooking Glass:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTyler Alden, MS, Director of Food \u0026amp; Beverage, Willows Lodge, Woodinville, WA\u003c\/p\u003e\n\u003cp\u003eKaitlyn Harrah, Wine Director, Citrin Hospitality, Los Angeles, CA\u003c\/p\u003e\n\u003cp\u003eThomas Price, MS, 1856 Culinary Residence, Auburn University, Auburn, AL\u003c\/p\u003e","brand":"Art Culinaire","offers":[{"title":"Default Title","offer_id":47103606554928,"sku":"03ART147","price":20.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/files\/artculinaire147.jpg?v=1699643121"},{"product_id":"noma-in-kyoto-magazine-eu-import","title":"Noma In Kyoto Magazine (UK Import)","description":"\u003cp\u003e\"Before our kitchen team arrived in Kyoto to create the menu, our researchers travelled the length and breadth of Japan in search of natural wines and specialist sake brewers, master fermenters, knives by generations of artisans, tableware created by potters and cutlers, rare seaweeds and fresh produce from the cycle ofJapanese micro-seasons. We developed an extensive network of craftspeople, artisans, chefs, farmers, foragers. We hiked with monks, fished for seaweed, scoured flea markets for decor details, collectively driven by our hunger for discovery. And always, we ate and ate and ate...\"\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv class=\"FeatureText__ContentWrapper\"\u003e\n\u003cdiv class=\"FeatureText__Content\"\u003e\n\u003cheader class=\"SectionHeader\"\u003e\u003cspan class=\"S6-inner-span\"\u003e\u003c\/span\u003e\u003c\/header\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cspan data-contrast=\"auto\"\u003eThis journal tells the story of what happened when noma went to Kyoto in the height of Sakura season. When 103 extraordinarily curious individuals – the entire noma team – embarked on a completely new adventure to the mythical city of Kyoto. \u003c\/span\u003e\u003cspan data-ccp-props='{\"201341983\":0,\"335559739\":0,\"335559740\":360}'\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-contrast=\"auto\"\u003eThree years of research went into the creation of this three-month pop-up and no detail was spared as we let our creative intuition flourish.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eText in English | Approximately 220 pages on high-quality paper | Limited edition single-run magazine.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAvailable at Now Serving: A Cookbook \u0026amp; Culinary Shop in Los Angeles \u003c\/span\u003e\u003c\/p\u003e","brand":"Boutique Mags","offers":[{"title":"Default Title","offer_id":47188091830576,"sku":"03NOM001","price":58.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/files\/nomainkyoto1.jpg?v=1701923839"},{"product_id":"il-mare-celebrating-the-splendors-of-the-italian-sea","title":"Il Mare: Recipes, Images, and Stories from Our Seaside Travels in Italy - Celebrating the Splendors of the Italian Sea (Our Italian Table)","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003ch4 data-mce-fragment=\"1\" id=\"dive-into-the-enchanting-waters-of-il-mare\"\u003eDive into the Enchanting Waters of Il Mare! \u003c\/h4\u003e\n\u003cp\u003eEmbark on a captivating adventure with us as \"Il Mare\" magazine takes you on a journey through the mesmerizing world of the Italian sea. Our latest edition is a celebration of the unique culture and culinary delights found along the picturesque coastlines of Italy, with a special focus on two enchanting islands: Capri and Pantelleria.\u003c\/p\u003e\n\u003cp\u003eWithin the pages of our 72-page zine, you will find two complete sea-inspired menus, carefully crafted from\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eaperitivo\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eto\u003cspan\u003e \u003c\/span\u003e\u003cem\u003edolci\u003c\/em\u003e. These recipes can be prepared individually or combined to create an authentic Italian feast that will impress your guests.\u003c\/p\u003e\n\u003cp\u003eIndulge your senses, linger at the table, and relish in the beauty of everyday conversation. Join us in savoring life's simple pleasures and the magic of the Italian sea - all brought to life through inspiring stories, delectable recipes, and stunning images\u003c\/p\u003e\n\u003ca data-mce-fragment=\"1\" class=\"button\" rel=\"noopenner\" href=\"https:\/\/shop.ouritaliantable.com\/products\/il-mare-celebrating-the-splendors-of-the-italian-sea?variant=40509344186503\" target=\"_blank\" data-mce-href=\"https:\/\/shop.ouritaliantable.com\/products\/il-mare-celebrating-the-splendors-of-the-italian-sea?variant=40509344186503\"\u003e\u003c\/a\u003e","brand":"Self Published","offers":[{"title":"Default Title","offer_id":47197444047152,"sku":"03ILM001","price":16.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/files\/ilmare1.jpg?v=1703122456"},{"product_id":"recipes-for-friends-ii","title":"Recipes for Friends II (Chloe Chappe \u0026 Friends)","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eRecipes for Friends\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e II is the sequel to Recipe for Friends \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003efeatured illustrators: Jessica Chappe, Sadie Schiffman-Eller, Lauren Tom, Sid Williams, Kai Blatt, Kendall Edell, Nina Weithorn, Emma Ulricksen, Marion Albers, Carina Ramirez, and June Stoddard\u003c\/p\u003e","brand":"Moonbeam Kitchen","offers":[{"title":"Default Title","offer_id":47273755967792,"sku":"03REC002","price":20.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/files\/recipesforfriends2.jpg?v=1702679839"},{"product_id":"uprooted-vol-1-tiff-ortiz-andy-doubrava","title":"Signed: Uprooted Vol. 1 (Tiffani Ortiz, Andy Doubrava)","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe origin story of Slow Burn, the sustainably traveling restaurant from Tiff Ortiz \u0026amp; Andy Doubrava, in graphic form. Illustrated by LA-based artist Michael Patrick Bailey.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eContains recipes\u003c\/span\u003e\u003c\/p\u003e","brand":"Self Published","offers":[{"title":"Default Title","offer_id":47276472893744,"sku":"03UPR001","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/files\/uprooted1_c7111307-2497-409f-bf59-81b75b58ba3b.jpg?v=1718755178"},{"product_id":"vigneto-celebrating-the-splendors-of-montalcino-our-italian-table","title":"Vigneto - Celebrating the Splendors of Montalcino (Our Italian Table)","description":"\u003cmeta charset=\"UTF-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eA collection of a few of my favorite flavors, photos, and stories from this magical Italian village. \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis book includes a harvest inspired menu from \u003cem data-mce-fragment=\"1\"\u003eaperitivo\u003c\/em\u003e to \u003cem data-mce-fragment=\"1\"\u003edolci\u003c\/em\u003e.\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e Make them individually or together, and impress your guests with your authentic Italian spread. We hope these 55 pages and recipes inspire you to linger a bit longer at the table, relishing in the beauty of everyday conversation; of life’s simple pleasures; and of each other.\u003c\/span\u003e\u003cspan class=\"Apple-converted-space\" data-mce-fragment=\"1\"\u003e \u003c\/span\u003e","brand":"Self Published","offers":[{"title":"Default Title","offer_id":47290695352624,"sku":"03VIG001","price":15.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/files\/vigneto.jpg?v=1703122953"},{"product_id":"fare-magazine-issue-14-mexico-city","title":"Fare Magazine Issue 14: Mexico City","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cp class=\"p1\"\u003eSitting atop ancient ruins and once-vast lakes, today's Mexico City is both humming with history and hungry for change.\u003c\/p\u003e\n\u003cp class=\"\" data-mce-fragment=\"1\"\u003eIn Fare: Mexico City:\u003c\/p\u003e\n\u003cul data-rte-list=\"default\" data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cp class=\"\" data-mce-fragment=\"1\"\u003eWalk the canal-lined floating farms of Xochimilco, where the last vestiges of the city’s ancient agriculture still thrive\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cp class=\"\" data-mce-fragment=\"1\"\u003eMeet chef-activists Saqib Keval and Norma Listman, who interweave their culinary heritages in a workplace built on change\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cp class=\"\" data-mce-fragment=\"1\"\u003eVisit the studio of Afro-Mexican ceramicist Dagoberto Gonzalez, whose clay work is crafted from the volcanic black sands of his ancestor’s villages\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cp class=\"\" data-mce-fragment=\"1\"\u003eBreathe in a burst of colour in the Mercado de Jamaica, a densely packed flower market named for its vibrant purple dried hibiscus flowers\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cp class=\"\" data-mce-fragment=\"1\"\u003eWatch \u003cem data-mce-fragment=\"1\"\u003etaqueros\u003c\/em\u003e spin out plates of \u003cem data-mce-fragment=\"1\"\u003etacos al pastor\u003c\/em\u003e, the city-wide favourite with Ottoman origins\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e2024\u003c\/p\u003e","brand":"Fare","offers":[{"title":"Default Title","offer_id":47358336663856,"sku":"03FAR014","price":28.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/files\/faremexicocity.jpg?v=1704399268"},{"product_id":"menu-no-8-by-brian-voll","title":"Menu No. 8 by Brian Voll","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe eighth cookbooklet in a series dedicated to dinner party menus. Each book contains a set of recipes for what could be a lovely party, including planning and pairing notes. Focusing on maximizing flavor while minimizing waste, the aim is to use ingredients that might otherwise be scrapped: corn goes into one recipe, the cob into another; shrimp for one, shells for another.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eA cool-weather dinner, \u003cem data-mce-fragment=\"1\"\u003eMenu No 8\u003c\/em\u003e begins with a pumpkin soup. Shrimp Mozambique, a Portuguese classic, is the main; paired with cornbread it’s ostensibly shrimp and grits. To finish: boozy soufflé with cream.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eNo worries if you pick and choose the recipes that speak to you; they’re all wonderful and can stand on their own.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eFlavor Profile\u003cbr data-mce-fragment=\"1\"\u003eShrimp | Corn | Pumpkin | Chili | Orange | Vanilla\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eDinner Party\u003cbr data-mce-fragment=\"1\"\u003eApplejack \u0026amp; Maple Cocktail | Pumpkin Soup | Shrimp Mozambique | Sauteéd Cauliflower | Grand Marnier Soufflé\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eEtc.\u003cbr data-mce-fragment=\"1\"\u003eAmer Picon Negroni\u003c\/p\u003e","brand":"Self Published","offers":[{"title":"Default Title","offer_id":47489458667824,"sku":"03MEN008","price":8.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/files\/menuno8.jpg?v=1706054200"},{"product_id":"farta-edition-3-french-toast","title":"Farta Edition 3: Rabanada\/ French Toast","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cdiv class=\"ProductItem-details-excerpt\" data-content-field=\"excerpt\" id=\"yui_3_17_2_1_1708468794426_117\" data-mce-fragment=\"1\"\u003e\n\u003cp class=\"preFade fadeIn\" data-mce-fragment=\"1\"\u003eAn ode to one of the most popular desserts in the world - beyond the Portuguese borders - that stirs spirits and rescues memories, fills bellies and warms hearts. In fine dining restaurants and bakeries, made of wine and blood (yes!), they are addressed in this magazine beyond what has been agreed to think about their potential.\u003c\/p\u003e\n\u003cp class=\"preFade fadeIn\" data-mce-fragment=\"1\"\u003eFrom many faces - the French toast - from sweet to savory, from beautiful to ugly, from perfectly geometric traces to the deformed piece of bread. Not least because the physical object that will soon reach your hands ends up filling your eye, offering one of the deepest family connections through the excellence of its simplicity. And so the function is fulfilled.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eWith the special collaboration of Álvaro Martino, Ana Maria Henriques, Arlei Lima, Carlos Fernandes, Catarina Oscarina, Diogo Lopes, Hayley Kelsing, Helena Sofia Silva, Joana Barrios, José Guilherme Marques, Liliana Fontoura, Mariana Malhão, Mariana Valle Lima, Marita, Pedro de Queirós Tavares, Pedro Lopes, Rival Designer Maker, Rosa Molinero Trias and Soraia Martins.\u003c\/p\u003e\n\u003cp class=\"preFade fadeIn\" data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e112 pages\u003cbr data-mce-fragment=\"1\"\u003eBilingual: Portuguese \u0026amp; English\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"sqs-add-to-cart-button-wrapper preFade\" data-animation-role=\"button\" data-mce-fragment=\"1\"\u003e\u003c\/div\u003e","brand":"Farta","offers":[{"title":"Default Title","offer_id":47699280920880,"sku":"03FAR003","price":34.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/files\/farta3a.jpg?v=1708470521"},{"product_id":"art-culinaire-147","title":"Art Culinaire 148","description":"\u003cp\u003e\u003cstrong\u003eLine-Up:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eErik Bost, Jeune et Jolie, Carlsbad, CA\u003c\/p\u003e\n\u003cp\u003eSrijith Gopinathan, Copra, San Francisco, CA\u003c\/p\u003e\n\u003cp\u003eMarku Glocker, Koloman, New York, NY\u003c\/p\u003e\n\u003cp\u003ePhilip Tessier, PRESS, St. Helena, CA\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLooking Glass:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMorgan Harris, M.S., Head Sommelier, Angler, San Francisco, CA\u003c\/p\u003e\n\u003cp\u003eMiguel Marques, Wine Director, República \u0026amp; Co., Portland, OR\u003c\/p\u003e\n\u003cp\u003eAmy Racine, Beverage Director, JF Restaurants, New York, NY\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Art Culinaire","offers":[{"title":"Default Title","offer_id":47716596252976,"sku":"03ART148","price":20.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/files\/artculinaire148.jpg?v=1708642381"},{"product_id":"menu-no-9-by-brian-voll","title":"Menu No. 9 by Brian Voll","description":"\u003cdiv data-mce-fragment=\"1\"\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e\n\u003cdiv\u003eThe ninth cookbooklet in a series dedicated to dinner party menus. Each book contains a set of recipes for what could be a lovely party, including planning and pairing notes. \u003c\/div\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003eCognac and Chartreuse Cocktail\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eCervelle de Canut\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eBurrata and Marinated Cherry Tomatoes\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eButter Lettuce with Caper-and-Herb Dressing\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eRicotta and Cracked Black Pepper Dinner Rolls\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eButtered Snow Peas\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003ePoisson en Papillote\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eAlmond and Coconut Cake\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Self Published","offers":[{"title":"Default Title","offer_id":48223703302448,"sku":"03MEN009","price":8.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/files\/menuno9.jpg?v=1713916684"},{"product_id":"preorder-so-good-magazine-issue-32","title":"So Good... Magazine Issue 32","description":"\u003cp\u003eIn this issue #32, we start this trip with a visit to the coldest, below zero, latitudes to learn about \u003cstrong\u003ethe frozen creations of four great masters\u003c\/strong\u003e of this discipline, each one from their professional perspective. From there we go to the most “pastry” vision of the MOFs \u003cstrong\u003eEmmanuel Ryon and David Wesmaël\u003c\/strong\u003e, then to the more “culinary” of the young Russian pastry chef \u003cstrong\u003eArtem Grachev\u003c\/strong\u003e, through to the sensory theory of aromas of the multifaceted \u003cstrong\u003eJesús Escalera\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eIf you survive these icy temptations, you will reach the delicious praise of simplicity that \u003cstrong\u003eMOF David Briand\u003c\/strong\u003e offers us, you will be seduced by the apparent innocence of \u003cstrong\u003eEunji Lee\u003c\/strong\u003e, and you will be surprised by the refined and creative viennoiserie of \u003cstrong\u003eNuño García\u003c\/strong\u003e. After all of this, \u003cstrong\u003ePaul Yochum\u003c\/strong\u003e will drag you into the world of gastronomic donuts, \u003cstrong\u003eJoris Vanhee\u003c\/strong\u003e will teach you how to work with the freshest chocolate, \u003cstrong\u003eMichal Kleiber\u003c\/strong\u003e will tell you about his trips to Polish tradition and to Nature, and \u003cstrong\u003eRaúl Bernal and Pol Marginedas\u003c\/strong\u003e will transport you to top competitions and will share with you the work that has made them the best master chocolatiers in Spain.\u003c\/p\u003e\n\u003cp\u003eAfter a jump to the other side of the world, you will arrive in Melbourne where \u003cstrong\u003eAsh Smith\u003c\/strong\u003e will show you his comforting desserts, like a big hug on a winter's night. From there to Japan, where \u003cstrong\u003eJiro Tanaka\u003c\/strong\u003e will introduce you to the provocative concept of Deligant. And waiting for you in Dubai are the \u003cstrong\u003eOrfali brothers\u003c\/strong\u003e, who will reveal to you the secret of the overwhelming success of their business proposal in the Middle East. You will experience one of the most peculiar moments of this trip during your visit to \u003cstrong\u003eJulius Persoone\u003c\/strong\u003e, creator of chocolates as special as his Artificial saliva bonbon for throat cancer patients.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRonald García\u003c\/strong\u003e will show you how Mayan heritage is key to understanding today's pastry, and the great lady of American cuisine, \u003cstrong\u003eSuzette Gresham\u003c\/strong\u003e, will welcome you at her Acquarello in San Francisco where you will learn about her delicious history. The journey ends in Malaysia, where you will visit \u003cstrong\u003eWei Loon Tan, Jeffrey Tan\u003c\/strong\u003e, and the couple \u003cstrong\u003eJer Yenn \u0026amp; Jia Yi\u003c\/strong\u003e, all of them exponents of the spectacular explosion that pastry making is experiencing in this beautiful Southeast Asian country.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEmmanuel Ryon\u003c\/strong\u003e | French refinement\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDavid Wesmaël\u003c\/strong\u003e | The colors of flavor\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eJesús Escalera\u003c\/strong\u003e | The essence of good ice cream\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eArtem Grachev\u003c\/strong\u003e | Depth and emotion through ice cream\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDavid Briand\u003c\/strong\u003e | The common sense of pastry\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEunji Lee\u003c\/strong\u003e | Dangerous innocence\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNuño García\u003c\/strong\u003e | Haute viennoiserie\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePaul Yochum\u003c\/strong\u003e | Gastronomizing the donut\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eJoris Vanhee\u003c\/strong\u003e | Chocolate trails\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMichal Kleiber\u003c\/strong\u003e | The journey\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRaúl Bernal\u003c\/strong\u003e | A chocolatier on a bike\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePol Marginedas\u003c\/strong\u003e | When myth becomes chocolate\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAsh Smith\u003c\/strong\u003e | A big hug on a winter’s night\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eJiro Tanaka\u003c\/strong\u003e | Keep it deligant\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMohammad, Wassim y Omar Orfali\u003c\/strong\u003e | Twinning cuisine and patisserie \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eJulius Persoone\u003c\/strong\u003e | More rock ‘n’ roll than ever\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRonald García\u003c\/strong\u003e | What pâtisserie owes to Mesoamerica \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSuzette Gresham\u003c\/strong\u003e | Creating memorable experiences for guests and staff is equally essential\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMalaysia\u003c\/strong\u003e | epicenter of haute pâtisserie\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWei Loon Tan\u003c\/strong\u003e | Malaysian accent \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eJeffrey Tan\u003c\/strong\u003e | Being a pastry chef to be happy\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eJer Yenn \u0026amp; Jia Yi\u003c\/strong\u003e | Two in equilibrium\u003c\/p\u003e\n\u003c!----\u003e","brand":"Grupo Vilbo","offers":[{"title":"Default Title","offer_id":48826975387952,"sku":"03SOG032","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/files\/sogoodcover-1.jpg?v=1720647351"},{"product_id":"para-llevar-issue-5-flour-water-penny-roma","title":"Para Llevar Issue 5: FLOUR+WATER \/\/ PENNY ROMA","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eISSUE 5: In our first double cover issue we hang out at the Mission District icon Flour + Water, and it’s sister restaurant down the 20th St. corridor, Penny Roma. They offer an annual artist grant to one employee each year to complete a creative project, as well as multiple education grants to further staff development in everything from language and wine to floral design. It shows in the service.\u003c\/span\u003e\u003c\/p\u003e","brand":"Para Llevar","offers":[{"title":"Default Title","offer_id":49181570269488,"sku":"03PAR005","price":22.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/files\/parallevar5b.jpg?v=1729880888"},{"product_id":"fare-magazine-issue-16-taipei","title":"Fare Magazine Issue 16: Taipei","description":"\u003cp class=\"heading-size--small\"\u003e\u003cstrong\u003eCradled by mountains and lush greenery, Taiwan's capital is a city of both comfort and convenience, where deep-laid roots blossom anew.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv id=\"element-text_bhCaRt\" class=\"card card--animation \n         \n        text-align--left\"\u003e\n\u003cdiv class=\"spacing--small remove-empty-space \n           gutter-top--regular  \n          text-align--left\"\u003e\n\u003cdiv class=\"rte remove-empty-space\"\u003e\n\u003cp\u003e\u003cspan class=\"metafield-multi_line_text_field\"\u003eFollow author Aichu Hung through her memories of Dadaocheng, Taipei's oldest district and a treasure trove of traditional ingredients, Chinese medicine, and Japanese colonial architecture\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"element-text_xCnzTh\" class=\"card card--animation \n         \n        text-align--left\"\u003e\n\u003cdiv class=\"spacing--small remove-empty-space \n           gutter-top--regular  \n          text-align--left\"\u003e\n\u003cdiv class=\"rte remove-empty-space\"\u003e\n\u003cp\u003e\u003cspan class=\"metafield-multi_line_text_field\"\u003eJourney to the lush green Yangmingshan National Park where tables piled high with mountain vegetables, warming soups, and local chicken dishes await hungry hikers\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"element-text_dwLmA9\" class=\"card card--animation \n         \n        text-align--left\"\u003e\n\u003cdiv class=\"spacing--small remove-empty-space \n           gutter-top--regular  \n          text-align--left\"\u003e\n\u003cdiv class=\"rte remove-empty-space\"\u003e\n\u003cp\u003e\u003cspan class=\"metafield-multi_line_text_field\"\u003eSit down for a drink at a \"sober day bar\" hidden in the streets of Zhongshan and chat with the owner, a young entrepreneur creating tea-based cocktails\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"element-text_Ccdymk\" class=\"card card--animation \n         \n        text-align--left\"\u003e\n\u003cdiv class=\"spacing--small remove-empty-space \n           gutter-top--regular  \n          text-align--left\"\u003e\n\u003cdiv class=\"rte remove-empty-space\"\u003e\n\u003cp\u003e\u003cspan class=\"metafield-multi_line_text_field\"\u003eHop on a Ubike and cycle the bridges and parks traversing Taipei's rivers with a local on his daily ride.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"metafield-multi_line_text_field\"\u003e2025\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Fare","offers":[{"title":"Default Title","offer_id":49181578592560,"sku":"03FAR016","price":28.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/files\/Fare_Taipei_Cover_1.jpg?v=1729639267"},{"product_id":"ricettario-della-mamma-classic-italian-recipes-from-loredana-cecchinato-osteria-mamma","title":"Ricettario Della Mamma: Classic Italian Recipes from Loredana Cecchinato (Osteria Mamma)","description":"\u003cp\u003e\u003cspan\u003eSimple recipes that everyone can prepare in their kitchen.\u003c\/span\u003e\u003c\/p\u003e","brand":"Self Published","offers":[{"title":"Default Title","offer_id":49307603960112,"sku":"01RIC2972","price":22.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/files\/osteriamamma.jpg?v=1733268860"},{"product_id":"preorder-eaten-no-22-teflon","title":"Eaten No. 22: Tech","description":"\u003cp\u003eIt features essays on the life and times of teflon, the story of vending machines in Japan, the enduring connections between cooking and alchemy, and the evolution of the food review, amongst many others.\u003c\/p\u003e\n\u003cp\u003e2025\u003c\/p\u003e","brand":"Eaten","offers":[{"title":"Default Title","offer_id":49519050326320,"sku":"03EAT022","price":20.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/files\/eatenno22.jpg?v=1739136847"},{"product_id":"fare-magazine-issue-17-warsaw","title":"Fare Magazine Issue 17: Warsaw","description":"\u003cp class=\"heading-size--small\"\u003eSpanning the banks of the Vistula River, Warsaw is defined by its history of resilience and its place at the heart of Poland's modern cultural revival.\u003c\/p\u003e\n\u003cdiv id=\"shopify-section-template--22870585835854__text_columns_jeN3jn\" class=\"shopify-section mount-css-slider\" data-js-inert=\"\"\u003e\n\u003cdiv class=\"container--large container--vertical-space-small   remove-empty-space\"\u003e\n\u003cdiv class=\"grid grid--layout grid-4 grid-lap-2 grid-palm-1 grid--align-items-stretch\"\u003e\n\u003cdiv id=\"element-text_bhCaRt\" class=\"card card--animation \n         \n        text-align--left\"\u003e\n\u003cdiv class=\"spacing--small remove-empty-space \n           gutter-top--regular  \n          text-align--left\"\u003e\n\u003cdiv class=\"rte remove-empty-space\"\u003e\n\u003cp\u003e\u003cspan class=\"metafield-multi_line_text_field\"\u003eQueue up at the kitchen window for a meal at Rusałka, a Soviet-era milk bar serving up comforting and nostalgic Polish classics\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"element-text_xCnzTh\" class=\"card card--animation \n         \n        text-align--left\"\u003e\n\u003cdiv class=\"spacing--small remove-empty-space \n           gutter-top--regular  \n          text-align--left\"\u003e\n\u003cdiv class=\"rte remove-empty-space\"\u003e\n\u003cp\u003e\u003cspan class=\"metafield-multi_line_text_field\"\u003eVenture to the rooftops with Kamil Baj, whose sky-high apiaries buzz with activity, producing kilos of golden honey and paving the way for a new generation of urban beekeepers\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"element-text_dwLmA9\" class=\"card card--animation \n         \n        text-align--left\"\u003e\n\u003cdiv class=\"spacing--small remove-empty-space \n           gutter-top--regular  \n          text-align--left\"\u003e\n\u003cdiv class=\"rte remove-empty-space\"\u003e\n\u003cp\u003e\u003cspan class=\"metafield-multi_line_text_field\"\u003eMeet Monika Mazurek and Klaudia Górak, owners of Peaches, a contemporary vegan restaurant challenging the norms of Warsaw's food scene in more ways than one.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"element-text_Ccdymk\" class=\"card card--animation \n         \n        text-align--left\"\u003e\n\u003cdiv class=\"spacing--small remove-empty-space \n           gutter-top--regular  \n          text-align--left\"\u003e\n\u003cdiv class=\"rte remove-empty-space\"\u003e\n\u003cp\u003e\u003cspan class=\"metafield-multi_line_text_field\"\u003eStep into the past at Look Inside, where collectors Marek Rykiel and Janek Rygiel have curated a shop full of treasures that speak to Warsaw’s unique history\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Fare","offers":[{"title":"Default Title","offer_id":50020040311088,"sku":"03FAR017","price":28.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/files\/farewarsaw.jpg?v=1754156602"},{"product_id":"saveur-issue-no-205-fall-winter-2025","title":"SAVEUR: Issue No. 205 Fall\/Winter 2025","description":"\u003cp class=\"p1\"\u003eSaveur is now an independent publication with \u003cspan\u003eeditor-in-chief Kat Craddock\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan\u003eThis new iteration of SAVEUR is a premium print magazine that is more sustainable than ever—environmentally, socially, and financially\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan\u003eOnly 2 issues this year with limited print runs\u003c\/span\u003e\u003c\/p\u003e","brand":"Saveur","offers":[{"title":"Default Title","offer_id":50128794419504,"sku":"03SAV205","price":25.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/files\/Saveur205.jpg?v=1757455225"},{"product_id":"noble-rot-issue-39-location-location-libation","title":"Noble Rot Issue 39: Location, Location, Libation!","description":"\u003cp\u003eThe belief that great wines embody place has always been at the heart of Noble Rot. With this issue’s gloriously daft \u003cstrong\u003eGary Taxali cover\u003c\/strong\u003e – a blissed-out barrel jockey teetering on the brink of a watery downfall – we pause to ask why location matters so much to what we drink. Not so long ago, you couldn’t uncork a biodynamic Bobal without hearing that magic word: \u003cem\u003eterroir\u003c\/em\u003e.\u003c\/p\u003e\n\u003cp\u003eBut now, as \u003cstrong\u003eAlice Feiring\u003c\/strong\u003e asks in this issue, has wine’s favourite mantra lost some of its juice? Elsewhere, \u003cstrong\u003eMarina O’Loughlin\u003c\/strong\u003e reflects on how setting shapes flavour, while \u003cstrong\u003eBouchon Racine’s\u003c\/strong\u003e \u003cstrong\u003eHenry Harris\u003c\/strong\u003e recalls the recipes — and the tins of tripe still lingering in his kitchen — that carry him back to holidays past.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eAlso in Noble Rot 39’s celebration of wine and food culture… \u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAngela Hartnett lunches with Danny Dyer\u003c\/strong\u003e – fresh from his BAFTA triumph – while tasting an array of bold, “deadliest” reds. \u003cstrong\u003eZadie Smith\u003c\/strong\u003e writes about her favourite meal, \u003cstrong\u003eJay McInerney\u003c\/strong\u003e confesses his problem with Sauvignon Blanc, and \u003cstrong\u003eKeira Knightley\u003c\/strong\u003e extends last issue’s lobster fixation with Menorca’s classic caldereta de langosta. \u003c\/p\u003e\n\u003cp\u003eSpecial Brew, and wax lyrical about Francis Bacon, the YBAs, and more at Noble Rot Lamb’s Conduit Street — now celebrating its tenth birthday.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDan Keeling\u003c\/strong\u003e profiles \u003cstrong\u003eGewürztraminer\u003c\/strong\u003e and \u003cstrong\u003eCôte-Rôtie\u003c\/strong\u003e; \u003cstrong\u003eLevi Dalton\u003c\/strong\u003e explores wines that blur the boundary between red and rosé; \u003cstrong\u003ePolly Russell\u003c\/strong\u003e traces the history of \u003cstrong\u003eOddbins\u003c\/strong\u003e; \u003cstrong\u003eMark Andrew\u003c\/strong\u003e reappraises \u003cstrong\u003eBordeaux’s “lost decade”\u003c\/strong\u003e and \u003cstrong\u003eSimon J. Woolf\u003c\/strong\u003e uncovers \u003cstrong\u003ePortugal’s nearly forgotten \u003cem\u003etalha\u003c\/em\u003e tradition\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eJeremy King\u003c\/strong\u003e reflects on \u003cstrong\u003ethe agony and the ecstasy of opening restaurants\u003c\/strong\u003e on the eve of relaunching Simpson’s in the Strand; \u003cstrong\u003eJake Missing\u003c\/strong\u003e examines how the restaurant industry’s battle between analogue and digital is reaching boiling point; and recipes come courtesy of \u003cstrong\u003eSimon Hopkinson\u003c\/strong\u003e, \u003cstrong\u003eEd Wilson\u003c\/strong\u003e, and \u003cstrong\u003eStephen Harris\u003c\/strong\u003e – among much more.\u003c\/p\u003e","brand":"Noble Rot","offers":[{"title":"Default Title","offer_id":50247400816944,"sku":"03NOB039","price":26.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/files\/noblerot39.jpg?v=1761416254"},{"product_id":"eaten-no-24-snacks","title":"Eaten No. 24: Snacks","description":"\u003cp class=\"\"\u003e\u003cstrong\u003eEATEN No. 24: Snacks\u003c\/strong\u003e\u003cspan\u003e is a smorgasbord of intellectual nibbles, from the soft power of Choco Pies in South Korea to the history of midnight snacking in early modern England and the origins of duty free\u003c\/span\u003e.\u003cspan\u003e \u003c\/span\u003e\u003cem\u003e(Autumn 2025) \u003c\/em\u003e\u003c\/p\u003e\n\u003cp class=\"\"\u003eContributors include:\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eHugh Kapernaros\u003c\/strong\u003e on the ebb and flow of the Koulouri trail in the Mediterranean\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSithara Ranasinghe\u003c\/strong\u003e on Sri Lankan history through its snack vendors\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIlze Vitola\u003c\/strong\u003e on Banana-mania in Soviet Latvia \u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eElizabeth Case\u003c\/strong\u003e on snacking at the bottom of the world\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Eaten","offers":[{"title":"Default Title","offer_id":50254860255536,"sku":"03EAT024","price":20.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/files\/Eaten24.jpg?v=1761682701"},{"product_id":"synonym-magazine-issue-4-enclaves","title":"Synonym Magazine, Issue 4: Enclaves","description":"\u003cp class=\"preFade fadeIn\"\u003eIssue Four is all about enclaves: neighborhoods, barrios, towns, and communities where people have built new cultural spaces for themselves. This is our most global reaching issue yet, featuring stories from across the world. \u003cstrong\u003eAshia Aubourg\u003c\/strong\u003e reports about Bermuda, where over 90% of the food is imported, and explores the country’s fight for food sovereignty. We partnered with photographer \u003cstrong\u003eNicola Muirhead \u003c\/strong\u003eto capture some of the issue’s most striking visuals. We feature an excerpt from Cambodian chef \u003cstrong\u003eNite Yun's\u003c\/strong\u003e new cookbook, My Cambodia, which explores her family’s roots in Stockton, California—home to one of the largest Cambodian communities in the U.S. She also shares three recipes from the book, including the delicious Sach Ko Ang and Sach Mu-Anh Jien. (Full disclosure: one of our editors, Tien Nguyen, co-authored the cookbook.) \u003cstrong\u003eRuby Robina Saha \u003c\/strong\u003einterviews Indigenous chef \u003cstrong\u003eSean Sherman\u003c\/strong\u003e for our “Shelf Life” column, where he shares the American ingredients he always keeps on hand. The feature also includes an expanded profile and his reimagining of what American cuisine could look like. \u003cstrong\u003ePriyadarshini Chatterjee\u003c\/strong\u003e takes us to Kolkata to explore the two Chinatowns that emerged there—Cheena Para and Tangra—accompanied by archival photographs generously shared by \u003cstrong\u003eBijoy Chowdhury\u003c\/strong\u003e. We’re thrilled to feature \u003cstrong\u003eOcean Vuong\u003c\/strong\u003e in our “Chewing the Fat” interview, where he talks with \u003cstrong\u003eEsther Tseng\u003c\/strong\u003e about why he’s not a foodie—and shares some unpopular opinions about pho. \u003c\/p\u003e\n\u003cp class=\"preFade fadeIn\"\u003eAnd that’s just the beginning. From a street in Poland, to the Afro-Mexican community in Chacahua, Mexico, to a Somali restaurant in Minneapolis, we can’t wait to share these stories with you.\u003c\/p\u003e\n\u003cp class=\"preFade fadeIn\"\u003eThis issue also features incredible artwork and photography by \u003cstrong\u003eSandy Christ, Eva Lépiz, Joyce Lee, David López Osuna, Maria Naline, Yasmin Yassin\u003c\/strong\u003e, and many more.\u003c\/p\u003e\n\u003cp class=\"sqsrte-small preFade fadeIn\"\u003e116 pages, spiral bound, full color\u003cbr\u003eCover photo by Bijoy Chowdhury\u003c\/p\u003e","brand":"Now Serving","offers":[{"title":"Default Title","offer_id":50404243013936,"sku":"03SYN004","price":25.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/files\/Synonym-4.jpg?v=1765138025"},{"product_id":"proof-bakery-cooperative-zine-2-summer-2025","title":"Proof Bakery Cooperative Zine #2: Summer 2025","description":"\u003cp\u003eProof Bakery staff submitted entries, recipes, favorite activities, and an interview.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Self Published","offers":[{"title":"Default Title","offer_id":50404332765488,"sku":"03PRF002","price":12.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/files\/proofzinesummer.jpg?v=1765843587"},{"product_id":"the-saveur-editors-present-12-holiday-cakes-saveur","title":"The SAVEUR Editors Present: 12 Holiday Cakes (SAVEUR)","description":"\u003cp\u003eCelebrate the season with a dozen festive desserts with flavors from around the world. From the editors of \u003cem\u003eSAVEUR\u003c\/em\u003e comes a beautifully crafted, small-format cookbook featuring 12 exceptional holiday cakes from some of the most exciting bakers, pastry chefs, and cookbook authors working today.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e12 Holiday Cakes\u003c\/em\u003e comes in a compact, softcover design perfect for gifting, collecting, or tucking into a favorite apron drawer. The book includes full-color photographs from Doaa Elkady, styled by Jason Schreiber and Paige Hicks, as well as sections on ingredient sourcing and baking gear from \u003cem\u003eSAVEUR\u003c\/em\u003e’s expert editors. The book also includes a section of lined pages that invites readers to jot their own notes, adaptations, and treasured family recipes, making this hyperlimited edition volume more than a cookbook: It’s a personal holiday archive in the making.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Saveur","offers":[{"title":"Default Title","offer_id":50404561420592,"sku":"01SAV3292","price":22.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/files\/twelveholidaycakessaveur.jpg?v=1764634406"},{"product_id":"vittles-bad-food-issue-2-winter-2025","title":"Vittles - Bad Food: Issue 2 \/ Winter 2025","description":"\u003cp dir=\"ltr\"\u003e\u003cem\u003eA magazine about terrible food .\u003c\/em\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eOur second print issue, all on the subject of Bad Food. 150+ pages of new writing about m\u003c\/span\u003e\u003cspan\u003eould, Maggi, monosodium glutamate, aspartame, Ace K, Irn Bru, dupe sodas, Richmond Sausages, Rustlers Burgers, Charlie Bigham, Red 40, E numbers, \u003c\/span\u003e\u003cem\u003eE coli\u003c\/em\u003e\u003cspan\u003e, the oeuvres of Pierre Bourdieu, Simone Weil and Gregg Wallace, Sosmix, post-orgy roast dinner buffets, creamy cheese szechwan dosas, squat slop, Massimo Bottura, Massimo Dutti, and the worst Michelin-starred restaurants in the world.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDesigned by Dan Biddulph with the talented contributions of:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eJoe Zadeh, Tania Sanchez, Munir Hachemi, Johanna Hedva, Rukmini Iyer, Sheena Patel, Pete Wells, Helen Rosner, Chitra Ramaswamy, Andy Ho, Joyeta Ng, Joké Bakare, \u003c\/span\u003e\u003cspan\u003eOzoz Sokoh, Sharanya Deepak, Lily Kelting, Amel Mukhtar, Melek Erdal, Lauren J Joseph, Morgan M Page, Ms Pistachio Paradise, Chris Jones, Alim Kheraj, Andy Hayler, Adam Coghlan, Niloufar Haidari, Kelly Pochyba, Saira Banu, Emefa Ansah, Joel Golby, Karl McDonald, Matthew Bye, Simran Hans, Zarina Muhammad, Fiona Hyde, Feroz Gajia, Rahel Stephanie, Ixta Belfrage, Jonathan Nunn, Sing Yun Lee, Sinae Park, Kenneth Lam, Lou Kiss, James Clapham, Ibrahim Rayintakath, Svabhu Kohli, Ben McMahon, Ula Zuhra, Azra Sadr, Georgia Rudd, Wunmi Onibudo, Julia Sanches, Ella Bucknall, Peter McAteer, Jules Scheele, Beatrice Barr, Joy Yamusangie, Lauren Martin, Alex Brenchley, Lorenzo D’Alessandro, Olivia Sterling and Hannah Ekuwa Buckman.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eImported from the UK.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eEnglish\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e2025\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAvailable at Now Serving: A Cookbook \u0026amp; Culinary Shop in Los Angeles\u003c\/span\u003e\u003c\/p\u003e","brand":"Vittles","offers":[{"title":"Default Title","offer_id":50428296560944,"sku":"03VIT002","price":38.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/files\/vittlesissue22_bda4eb51-0e91-4403-9d9b-03f888a67f97.jpg?v=1765498749"},{"product_id":"cherry-bombe-issue-32-the-cake-issue","title":"Cherry Bombe Issue 32: The Cake Issue","description":"\u003cdiv dir=\"ltr\"\u003e\u003cspan\u003eOur Cake Issue covers feature three self-taught contemporary cake artists based in New York City: Aimee France, Amy Yip of Yip.Studio, and Lucie Franc de Ferriere of From Lucie.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv dir=\"ltr\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv dir=\"ltr\"\u003e\u003cspan\u003eAll three discovered their passion for cake making and design out of necessity during the pandemic, and transformed their hobbies into thriving careers. 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