The story of Hawaiian cooking, by a two-time Top Chef finalist and Fan Favorite, through 100 recipes that embody the beautiful cross-cultural exchange of the islands.

Even when he was winning accolades and adulation for his cooking, two-time Top Chef finalist Sheldon Simeon decided to drop what he thought he was supposed to cook as a chef. He dedicated himself instead to the local Hawai‘i food that feeds his ‘ohana—his family and neighbors. With uncomplicated, flavor-forward recipes, he shows us the many cultures that have come to create the cuisine of his beloved home: the native Hawaiian traditions, Japanese influences, Chinese cooking techniques, and dynamic Korean, Portuguese, and Filipino flavors that are closest to his heart.
 
Through stunning photography, poignant stories, and dishes like wok-fried poke, pork dumplings made with biscuit dough, crispy cauliflower katsu, and charred huli-huli chicken slicked with a sweet-savory butter glaze, Cook Real Hawai‘i will bring a true taste of the cookouts, homes, and iconic mom and pop shops of Hawai‘i into your kitchen.

Hors-série – Campagne

CHIANTI NOT CHIANTI

 - Issue 25 Published 4th March 2021

Introducing Noble Rot 25, another cordial collection of writing about wine and food, fact and fiction, the quite serious and the not very serious at all.

In this issue we…

…we escape to Tuscany between lockdowns to meet an exciting young generation of Chianti Not Chianti producers, including Montevertine and Tenuta di Carleone.

…welcome Edinburgh’s master of dark comedy, and author of heroin-spiked classic Trainspotting, Irvine Welsh. He tells us how Covid restaurant closures have forced him to improve his culinary skills, and given him a new perspective on less-recreational uses for kitchen foil.

…interview DJ Gilles Peterson and Brawn chef Ed Wilson about the joy of Romanée Conti, and their recent sensory collaborations.

…hear about Margot Henderson’s ‘Greatest Ever Meal’ at Paris’ Le Baratin.

…feature queen of the interviewers and author of film sensation An Education, Lynn Barber, writing on discovering posh food and restaurants.

…ask a few of our sagest wino chums what they would buy to start a cellar for less than £500?

Elsewhere in this issue we profile Santorini and Tuscany’s sweet Vinsanto/ Vin Santo wines; remember Lulu Peyraud of Bandol’s Domaine Tempier; La Fromagerie’s Patricia Michelson gives us her ultimate cheesecake recipe; and William Kelley looks at the future of Burgundy in a time of climate change. Plus other stories and musings from Simon Hopkinson, Marina O’Loughlin, John Niven, Stephen Harris, Alice Feiring, Kate Spicer, Jordan Michelman, Rachel Roddy, Russell Norman and George Reynolds.

Beloved for her gorgeous cookbooks A Kitchen in France and French Country Cooking, Mimi Thorisson, along with her lively family and smooth fox terriers in tow, immersed readers in the warmth of their convivial lives in rural France. In their newest cookbook, the Thorissons pause their lives in the idyllic French countryside to start a new adventure in Italy and satisfy their endless curiosity and passion for the magic of Italian cooking.

Old World Italian captures their journey and the culinary treasures they discovered. From Tuscany to Umbria to Naples and more, Mimi dives into Italy’s diverse regional cuisines and shares 100 recipes for authentic, classic dishes, enriched by conversations with devoted local food experts who share their timeworn techniques and stories. You'll indulge in dishes culled from across the country, such as plump agnolotti bathed in sage and butter from the north, the tomato-rich ragùs and pastas of the southwest, and the multifaceted, seafood-laden cuisine of Sicily. The mysteries of Italian food culture will unravel as you learn to execute a perfect Neapolitan-style pizza at home or make the most sublime yet elemental cacio e pepe.

Full of local color, history, and culture, plus evocative, sumptuous photography shot by Mimi’s husband, Oddur Thorisson, Old World Italian transports you to a seat at the family’s table in Italy, where you may never want to leave.

Feeding friends—and feeding yourself—is totally relaxed with Alison Roman, author of Dining In and New York Times columnist.  
 
It’s not entertaining, it’s having people over. An unexpected weeknight meal with a neighbor or a weekend dinner party with fifteen of your closest friends—either way and everywhere in between, it’s unfussy food paired with unstuffy vibes. This abundant collection of all-new recipes—heavy on the easy-to-execute vegetables and versatile grains, paying lots of close attention to crunchy, salty snacks, and with love for all the meats—is for gatherings big and small, from the weeknight to the weekend. Alison Roman will give you the food your people want (think DIY martini bar, platters of tomatoes, pots of coconut-braised chicken and chickpeas, pans of lemony turmeric tea cake) plus the tips, sass, and confidence to pull it all off. With Nothing Fancy, any night of the week is worth celebrating

IN THIS ISSUE:

FAMILY
Herbalist Alyson Morgan, Tweens, Sitting Pretty with Rebekah Taussig, DIY Kindness Rocks, Bedtime Fears, Kid Yoga Poses, Radical Hope Club, Temporary Monster Tattoos! … and more

FOOD
Veggie Scrap Broth, Chamomile Moon Milk, Peach + Pecan Baked Oatmeal, One Pot Dinners, Quinoa Animal Crackers, No-Bake Muesli Bars, Whole Mandarin Almond Cupcakes … and more

Ausgezeichnet als bestes Kochbuch in der Kategorie "mediterrane Küche". (Deutscher Kochbuchpreis) „Französische Klassiker im neuen Gewand“ (Der Feinschmecker) „Mais oui!“, sagen wir zum neuen Kochbuch von Tim Raue. In seinem Werk lässt er uns hinter die Fassaden der französischen Küche blicken. Wir lassen uns nach Paris entführen und schlemmen uns durch Bistros und Brasserien. Von Steak Frites über Ratatouille, Pastete, Tarte Tartin bis hin zu den klassischen Madeleines finden wir Grundrezepte und Gerichte mit dem gewissen Twist vom Starkoch. Darüber hinaus lernen wir über die Entwicklung der klassischen Küche der Bistros und Brasserien. Tim Raue erzählt wie er zur französischen Küche kam und woher seine Inspiration stammt. Wir freuen uns auf die exklusive Reise mit dem Koch in eines unserer absoluten Lieblingsländer.

Issue 5 explores what seed intelligence might teach us for preparing for an uncertain future. 

This issue includes an interview with the great activist and author, Dr. Vandana Shiva, a feature about the importance of the Shakers and spiritual design, photography by Amy Li, Maggie Shannon, David Brandon Geeting and studio Romain Lenancker, and contributions from chefs including Selassie Atadika (Midunu), DeVonn Francis (Yardy), Angela Dimayuga (NYTimes contributor), Lexie Smith (Bread on Earth), designers Saxton Randolph, Ladies and Gentlemen studio, Chiaozza, Mae-ling Lokko, and seed stewards Vivien Sansour (Palestinian Heirloom Seed Library), farmer Kristyn Leach and educator Owen Taylor. 

Vol. 33

Collective

BEIRUT • GUATEMALA • IRAQ • JAPAN • NORTH AMERICA • VERONA • ZANZIBAR

At a time when togetherness has perhaps never felt more important, we're exploring the concept of community around the world. From ancestral groups to contemporary clubs, local networks and relationships that span space and time, this issue celebrates global connections through the lens of travel.

Vegan JapanEasy

Klassische & moderne vegane japanische Rezepte

Tim Anderson

Japanküche ganz einfach gesund - köstlich - vegan!

Yolo Journal – Issue 6

Spring 2021

Spring 2021 is our Reawakening Issue. We’ve all had to push down so many of our natural instincts over the last year, and our hope is that these stories reignite a spirit of (safe) spontaneity, like Molly Berry’sThelma & Louise-ish family pandemic road trip, Lucy Laucht’s winter sea swimming, and Stephen Ringer and Aly Michalka’s decamping in Belize. We’re thrilled to have Liya Kebede not just gracing our cover, but also to share her transpersonal work in St. Barths. And we are in research mode, so we’re ready whenever we get the green light (Armchair Traveler). A road trip in South Morocco, a long weekend in Brussels, and an annual trip to Lamu, are just some of our other stories that are making us dream….and plan! 

WM Brown – Issue 7

Spring 2021

Wm Brown magazine celebrates craft, the well-made and the well-travelled life.
Each issue is based on the season and how we as men approach style, food, drink, drives and travel.

The magazine is published in Brooklyn, USA, where its editor has fueled its production on Negronis.

Spring 2021 is the Personal Style Issue. We celebrate style inspiration that comes from some unlikely places (the movie Jaws, a quail hunt in Georgia), and also from some characters closer to home, like Team Cozy Boys who grace our cover. There’s a great home entertaining story, even if it’s just for you—cocktail pairings and easy bar snacks, and a new section, Demystifying, focusing on Champagne this issue. On the car front, we pull the curtain back on some details of a very private car collection, plus, how to go about buying a vintage car from Bonham’s expert Eric Minoff. There’s an ode to the horsebit Gucci loafer, a tour of our favorite vermouth distillery in France, how to clean a musty Barbour, Frank Sinatra’s pocket address book, and many more stories!

Issue 22: Napkings, glitter, and coffee

EATEN NO. 10: Greens features a smorgasbord of colorful and nourishing tales from culinary history, from the farmer-philosopher who believed in doing nothing to the world’s most infamous weed brownies and more!

CONTRIBUTORS include…
       
        Robyn Metcalfe on the history of green cities
        Emma Doughty on the great space salad race
        Jovana Djak on supper during the seige of Sarajevo
        Tarana Husain Khan on resurrecting forgotten rice
        ...and more!

Get to know 100 of the most exciting rising-star chefs from around the world — as selected by 20 culinary masters

The international dining scene is a vast, ever-shifting landscape, and Today's Special is perfectly positioned to help readers navigate it. Twenty of the globe's leading chef-curators — 10 men and 10 women — have each selected five emerging chefs from around the world, showcasing a variety of styles of food, restaurants, and personalities. Each of the 100 selected chefs is profiled, with recipes, photographs, and menus, plus original commissioned essays that shed light on what makes a standout star in today's culinary realm.

• Format: Hardback
• Size: 290 x 214 mm (11 3/8 x 8 3/8 in)
• Pages: 440 pp
• Illustrations: 500 illustrations
• ISBN: 9781838661359

More Plants Less Waste: Plant-based Recipes + Zero Waste

Max La Manna, low waste chef and climate activist, bridges the gap between vegan food and waste-free cooking - inviting us to channel the MORE PLANTS LESS WASTE mindset and discover a stronger purpose in the kitchen and in our daily routines.
--
Through his viral recipe videos and work with BBC Earth and beyond, Max has inspired hundreds of thousands of people across the world to rethink their approach to food consumption and made it his mission to breathe new life into our leftovers that are typically destined for the bin. In his first cookbook he shares 80 of his tastiest, healthy recipes that are bursting with flavour, will help you save money, food and ensure you eat well - from Sumptuous Spag Bol and Vegan Shepherd's Pie to Pumpkin Pasta, Crunchy Cauliflower Curry or Leftover Veggie Nachos in a Hurry..

MORE PLANTS->LESS WASTE INCLUDES:

- simple, accessible ingredients that celebrate the power of vegetables and wholefoods at their best
- breakfasts, lunches, dinners, soups, stews and salads - plus sweet treats
- all-natural home hacks from DIY deodorant to Citrus Bomb House Cleanser
- the life tools you need to add value to what you already own and set you on the path to living more sustainably
- a 21-day zero waste challenge

Length: 224 p.
Language: English
Date: Aug. 2019
Dimensions: 20x 2.22 x 25.4cm
Publisher: Yellow Kite

Pipette – Issue 2 (Reprint)

After much demand, Issue 2 was reprinted in late January or early February 2021.

Issue 2 contains: an interview with natural wine journalist Alice Feiring; an interview with Athenaïs de Béru, winemaker in Chablis; an interview with Montréal wine importer Vanya Filipovic; features on the following winemakers: Denavolo (Emilia-Romagna); St. Reginald Parish (Oregon); Slovenian natural wine; La Perdida (Galicia); Lapati Wines (Republic of Georgia); Nusserhof (Tyrol); and a personal essay about Costadilà wines’ founder Ernesto Cattel and an interview with Fleur Godart, natural wine distributor in Paris.

Pipette – Issue 1 (Reprint)

After much demand, Issue 1 was reprinted in late January or early February 2021.

Issue 1 was printed in September 2017 and contains: feature on Julie Balagny, winemaker in Beaujolais; interview with the Rennersistas sisters in Austria; feature on Gabrio and Giotti Bini and their Pantelleria farm; feature on Momento Mori, a unique farm and winery in Australia; the story of Hiyu Wine Farm permaculture estate in Oregon; interview with California winemaker Dani Rozman of La Onda; trip to Canary Islands to visit organic winegrower Dolores Cabrera; hanging out at (and the story behind) France's Auberge Chassignoles; riding a boat around Copenhagen's canals with a Noma sommelier; photo essay on Laureano Serres at his winery; the cult beers every natural wine drinker needs to try; a recipe for dandelion wine.

Pipette – Issue 8

Featured in Issue 8: City guides to Melbourne and Sydney; a long, fascinating interview with Austrian winemaking iconoclast Christian Tschida; a “day in the life” during harvest at Abruzzo winery Lammidia; a personal account of receiving a natural wine delivery by boat in Copenhagen; the story behind Australian winemaker Jordy Kay’s foray into compostable plastic wrap; the story of Jauma Wines’ new farm and yoga studio, also in Australia; a profile on Anders Frederik Steen and Anne Bruun Blauert; the story of Maria and Alex Koppitsch’s natural winery in the Burgenland; an in-depth article about how importers are considering labor ethics and transparency, and a poem for natural wine lovers.

With a subject such as family we couldn’t feature only one main ingredient in Volume 04. Ginger and Turmeric are part of the Zingiberaceae family, both known for their healing properties we can’t think of a more apt time to feature both of these gnarly roots. To give us a bit more insight we asked Zoe and Tom of Wunder Workshop share some of their knowledge on these two ingredients. We also sat down with food writer, Anna Jones who chatted to us about motherhood, her only family roots and her hotly anticipated cookbook due out next year. 

The pandemic no doubt through a spanner into the works with this latest issue but our wonderful team embraced these new restrictions and we couldn’t be more grateful for them. Photographer, Luke Fullalove visited three families in-between London lockdowns where they shared their stories and their connection to food. I was lucky enough to visit Merlin Labron-Johnson at Osip in Somerset this past August where he shared with me his ethos on food and his future plans. In the travel & sustainability sections you’ll find us bouncing around the globe with Marta Greber and her family in their campervan before we head to Niger to learn about the food crisis that is impacting the indigenous people and what we can do to help. It’s a packed issue, one that is close to all of our hearts. We hope that this brings you a bit of joy wherever you may be.  

Issue 20: Refocus

At Hole & Corner, we know all about slowing down and making space for the things that matter most in life. For our 20th issue, we are celebrating this ethos at a time when many more of us are discovering the therapeutic nature of making things, or the true worth of something that has been made by hand, every detail considered. One of the most notable impacts of the pandemic has been an increase in appreciation of nature and the environment, at the same time as an increasing awareness of the urgency needed to take action to change our behaviour if we are to combat the effects of the climate crisis. 

It is clear that the world has changed, which is why we are highlighting some of the people who are helping to shift perspectives. For our Selects section, we interview Miritte Ben Yitzchak, the animator behind the latest film for Extinction Rebellion; the materials developer Alice Potts on her relentless quest to find alternatives to plastic from plants and seaweed; and the activist and politician Magid Magid on the new programme he is leading for the transnational University of the Underground, exploring how we use popular culture to create social change.

Before we rewire our lives, many of us need to do a bit of digital housekeeping. Mark Hooper takes some time away from his smart phone to find smarter ways to achieve greater focus and lead less distracted lives with the founder of digitally minimal low-tech brand Punkt., Petter Neby. Taking the long view is Ally Capellino who tells us about the twist and turns of 40 years in business and reflects on how not having a plan is sometimes the best plan. 

Founder and creative director Sam Walton celebrates 20 issues by getting as far away from it all as possible, to the Lofoten archipelago on the coast of Søvågen, in the company of four chefs and a couple of blacksmiths. His story is almost as magical as the portfolio of photographs he shares. We also go on a nature trail at Old-Lands in Monmouthshire with environmentalist Sam Bosanquet, and learn a few lessons about the secret lives of moths and the incredible biodiversity he is cultivating there. And just to be sure we are on the right track, we get a really good night’s sleep, essential if we are to have the clear heads we need for the challenges ahead. Jude Rogers talks to the composer Max Richter and his collaborator Yulia Mahr about his epic eight-hour work, Sleep, and the recently released film they worked on together, documenting the beautifully somnambulant all-night performances. Robin Broadbent’s forensic photographs of the components of the world’s most comfortable mattress complete the picture. 

Our creative and thoughtful community has a lot to teach us. The past six months have given us the chance to pause, be still and rethink. Sometimes, it’s just about shifting the way we look at the world and changing our perspective slightly. Then, hopefully, it will all start to make sense.

Fool #7 Politics

184 editorial ad-free pages. Hardcover. Thread-bound. Printed at Sweden´s leading art printing house. Limited edition of 3,000 copies. Two different covers, same content. Bo or Aaron? Your choice. Or why not both?

WELCOME TO THE FOOD CIRCUS – PR, PUBLICITY AND COOKING by Lisa Abend BO & DYLAN: YOUNG, ANGRY & MAKING A CHANGE by Perm Paitayawat A BRUTAL BREAK UP, THEN HOPE by Aaron Turner FEAR OF FOOD by Joanna Blythman OSWALDO OLIVA – A MEXPAT BREAKS UNWRITTEN RULES by Nicholas Gill THE AMERICAN PERSPECTIVE by Andrew Friedman SOBERING THOUGHTS – FIGHTING GLUTTONY by Marie-Claude Lortie WHY ALL THIS FUSS ABOUT WOMEN? ASK THE WOMEN by Lesley Chesterman WILL GOLDFARB – MORE THAN A DESSERT CHEF by Lotta Jörgensen SAVE THE OCEANS – STEAL THEM by Seth Macinko FOOD FACTS, SEEDS, CASU MARZU, POLISH MILK BARS, VENEZUELA and much more…

Fool #5 Religion

In issue #5 we took on the huge subject - Religion. From confession to gluttony.  We went with Jock Zonfrillo into the wild Northern Territories, telling about him, restaurant Orana and his work shining light on Australia´s indigenous food. David McMillan opened his heart in a ground breaking interview by Lesley Chesterman, Paul Bocuse was still with us and Jeremy & Jeremy of Raymond's at St. John Island invited us to understand the religion of the wilderness. Oliver Strand spent 24 hours at Eleven Madison to understand how their service was constructed and visiting André Chiang at restaurant André in Singapore we were blown away by his non-alcoholic pairing; anything but fruit juices.

Fool #3 Origins

Sean Brock, David Thompson, Miyamasou, listing the "World's Most Underrated chefs", "A Swedish food history" by Magnus Nilsson and Matt Orlando building Amass.

This issue was released in 2013. Sean Brock was still in Charleston exploring his origins and Magnus Nilsson had not yet started his Nordic Cookbook research, Jean-Marc Brignot just moved to Sado island in Japan, Matt Orlando was still building Amass and Albert Adrià was voted the world's most underrated chef. A favourite issue! 

Issue 21: Wings, smoke, and coffee