Sandwich is written as a celebration of the often overlooked, but universally beloved culinary creation, the sandwich. Our third issue pays homage to one New England classic, the lobster roll. This issue explores the meaning of the sandwich, dives into the sustainability of the lobster industry, and the place of the lemonade stand in American imagination. This magazine is our gift to sandwich lovers everywhere.

Hors-série Food

Issue 19: Walls, noses, and coffee

EATEN No. 8: Fat features decadently rich histories of kitchens’ past, from the mysteries of ancient Irish bog butter to the birth of the “avocado” and the battle between lard and oil. (Summer 2020).

CONTRIBUTORS include
       
  Danielle Laprise on War and Wagyu in the Japanese Diet
        Cynthia Chou on the Rise and Fall of Fat Men’s Clubs
        Rachel Kwok on Thailand’s Legendary Dessert Queen
        ...and more!

This issue contains: long-form features on Commune of Buttons (Australia); Naboso (Slovakia); Trossen (Germany); and Maloof Wines (Oregon). As well, it holds an essay on natural wine culture in the U.S.; the stories behind June Bar; Loup Bar; and Lane Harlan's hospitality work in Baltimore; a personal essay by Julia Sherman about making natural verjus in California; an interview with comedian/winemaker Eric Wareheim; and city guides to Los Angeles and Paris. 

EAST LONDON FOOD

'A celebration of the energy and creativity at work in the East End. This is a joyous, inspirational, heart-warming book.' Nigel Slater

East London has become the most exciting place to eat in the UK. Home to a vibrant and diverse community, it has attracted a wave of fresh gastronomic talent, including top chefs, young producers and bold entrepreneurs. This book follows forty people at the heart of a culinary phenomenon — from Michelin-starred chefs and specialist butchers to wild foragers and urban beekeepers. With in-depth interviews and lavish photography, East London Food guides you on where to go, what to eat and how to cook it at home.

'East London Food' by Rosie Birkett and Helen Cathcart
288pp hardcover plus 20pp pull-out recipe booklet, copper foiled, 255 x 196 mm, available in 2 colours randomly selected.

Rosie Birkett is a food writer, stylist and author based in Hackney. She has written features on restaurants, chefs and food trends for magazines and newspapers including the Independent on Sunday, Condé Nast Traveller, the Guardian and Red magazine. Rosie’s debut cookbook A Lot On Her Plate was published in 2015 to critical acclaim and she was named a rising star by the Observer the same year.

After studying photography and art direction in Manchester, Helen Cathcart started her career as a photo director in London working on various publications. In 2010 she moved to Sydney to kickstart a transition to being a full-time photographer and was soon photographing for publications such as Condé Nast Traveller, Monocle and Australian Gourmet Traveller. She currently lives in London and shoots for magazines, brands and cookbooks.

Yolo Journal – A Magazine from Yolanda Edwards.

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.

Flourish Volume 3  
A snippet of Scandinavia

A snippet of Scandinvia showcases our next new adventure in the world of print, looking at a snippet of our favourite spots in Scandinavia including: Iceland, Norway, Sweden, and Finland. We look at camping and hiking in the wilderness, city escapes, interior design, and bringing Scandinavian food into our homes with hygge recipes. 

The Weekender Magazine Issue 34

The Weekender in a nutshell is all about lifestyle - from telling stories about people to places. The Weekender is an independent magazine full of stories relating to living, traveling, eating, handicrafts and nature.

Issue no 3 contains 128 pages printed on FSC certified and recycled paper. Our magazines are published completely independent without advertisements or corporate investments. The Preserve Journal is therefore run free of any restraining commercial considerations and interests.⁠ 

In this issue #3 we talk, among other things, about promoting food preservation and food security, discovering local ecosystems, advice from Ancient Rome and about fighting for food sustainability in the Philippines.

The Preserve Journal presents you with a broad range of perspectives from an ever-growing group of global authors and contributors- each of them with a wealth of knowledge, rich experiences and insights to share. 

The content for each issue is being collected throughout the year and often follows the change of the seasons. However, while the seasons provide a visual frame for each issue we share content that remains relevant and important across the seasons and years. By doing so we hope to invite our readers to revisit past issues and find continuous inspiration.

Join us in an unfolding dialogue of what a sustainable, transparent and resilient food culture might look, feel and taste like.

Use #ThePreserveJournal to share your moments of reading with us! We can't wait to see them.

EAT YOUR GREENS!

ZU TISCH.
Anna und Catherine Pearson

Nach vier Jahren, 34 Tafelrunden, 170 servierten Gerichten und 340 Gästen schliessen Anna und Catherine Pearson ihr Supperclub-Projekt mit diesem Buch ab. «zu Tisch.» dokumentiert das letzte Jahr von «a tavola!».

Gegliedert in zwölf Kapitel, finden sich die Rezepte zu den Gerichten, die Slow-Food-Köchin Anna Pearson an zwölf Tafelrunden aufgetischt hat. Jede Tafelrunde widmet sich, dem Lauf der Jahreszeiten folgend, einem Thema. Im Januar heisst es «Federvieh», im August «Sommergarten», im September «Schnörrli & Schwänzli», im Dezember «1001 Nacht». Die Rezepte zu den 63 servierten Gerichten werden ergänzt mit Porträts von aussergewöhnlichen Produzenten und Geschichten aus dem kulinarischen Alltag der Köchin. Ihre Schwester Catherine Pearson, die sich an den Tafelrunden um die Gäste kümmerte, hat das Ganze fotografisch in 160 Bildern festgehalten.

«zu Tisch.» wurde von der Stiftung Buchkunst als eines der schönsten deutschen Büchern 2015 ausgezeichnet.


zu Tisch.
Anna und Catherine Pearson
ISBN: 978-3-9524979-0-6
3. Auflage 2018 (1. Auflage 2014)
Umfang: 352 Seiten
Format: 18.5 cm x 25.5 cm
Ausstattung: Hardcover, Papiereinband
Preis: CHF 58.–

Vegan Junk Food

A down and dirty cookbook

By Zacchary Bird

This is the anti-vegan cookbook for vegans. Almost every vegetarian and vegan cookbook focuses on the whole wheat/kefir/green cleanse/salt lamp/lentil aspect of living a cruelty-free diet. But what about those of us who actually dream of a greasy burger all day and all night, but simply can’t justify eating animal products? Or those of us who just wanted to opt out of the environmentally unsustainable meat industry? Or anyone who is just keen to broaden their culinary horizons and dip a toe in the waters of veganism? Like author Zacchary Bird. If you see and taste the world the same way as Zac, then this is the cookbook for you.

Inside this epic volume you’ll find easy-to-follow recipes for deep-fried mac ‘n’ cheese balls, jalapeno poppers, Philly faux-steak, The Big Zac (i.e. a Big Mac, reimagined and reborn), and deep-fried banana fritters.

Unlike other vegan cookbooks that you might’ve come across, this book won’t have you searching through a spice market for five hours just to find all the ingredients. These recipes are supermarket-ready and can be made by even the most novice chef. Because who said that living without meat meant that you couldn’t get greasy AF? They were wrong, and this book is (cruelty-free) proof.

Publication date: September 2020 (Australia/NZ) | September 2020 (US) | September 2020 (UK)
Dimensions: 240 mm  x  195 mm
Extent: 176 pages
Binding: Hardback

Kombucha, Kefir & Natural Sodas

A Simple Guide for Creating Your Own

By Nina Lausecker & Sebastian Landaeus

Making thirst-quenchingly healthy kombucha, kefir, and natural sparkling sodas at home is easier than you probably think. This book breaks the process down step-by-step.

This simple and stunningly photographed book explains the basics of brewing your own kombucha, kefir, and natural soda – right from your very own home. Truly, this book couldn’t arrive in your life at a better time. At this crucial moment of consumer awareness, many of us are starting to make better and more informed choices about what we eat and drink – and we’re given plenty more choice than in the years gone by. The fridges of all supermarkets and corner stores are now laden with healthier options which challenge the classic selection of commercialised, sugar-filled soft drinks of our youth.

Today you’ll find anywhere a whole range of naturally low-sugar, fermented alternatives such as kombucha, switchel, and kefir – all healthy, gut-friendly drink options. These thirst-quenchers might seem too complicated to consider making yourself – but in fact, fermented drinks are much easier to create at home than you might think. That’s the thing about fermentation… You just bottle it up and wait.

This book contains forty easy-to-create drinks that will not just save you money, but will make you feel great too! Recipes in the book include kefir, kombucha, grapefruit soda, cider, switchel, and mead. You’ll be a (mocktail) mixologist in no time!

Sandwich is written as a celebration of the often overlooked, but universally beloved culinary creation, the sandwich. Our second issue pays homage to one of our favorites, the Banh Mi. This issue explores the complicated history of the sandwich, dives into the political iconography of Spam, and the search for Maggi sauce in Saigon. This magazine is our gift to sandwich lovers everywhere.

Little Korea

Iconic dishes & cult recipes

By Billy Law

There’s been steadily growing interest and knowledge in Korean food across the globe in recent times – which can be seen reflected in the number of Korean restaurants and chains popping up. Of course, it’s helped that the cult food figure of David Chang and his Momofuko restaurants (as well as Lucky Peach magazine) have helped propel Korean flavours, techniques and classics into the mainstream. Just like some of Korea’s chilli-spiked dishes, this cuisine is very hot right now!

Not only is the food diverse and the flavours distinct, but the dishes are simple to create at home too. Little Korea contains the most popular Korean dishes eaten everyday on the streets and in homes across the nation. No kitchen gadgetry or trickery is required – this is food with a singular mission: to deliver maximum flavour and texture in a simple way.

Book details

Courier Issue 34

Making it in the world of food and drink – a jam-packed special edition featuring the latest trends, brands, people and opportunities.

 Also in this issue:

 -The business model of ghost kitchens
-Seaweed’s superpowers
-Dealing with geopolitical shifts
-Australia’s croissant queen
-An eating tour of Tel Aviv
-Fascinating food media
-A renegade urban winery
-Find funding in your supply chain
-Yakitori 101
-A portrait of Joe Holder
-Speciality stores from Lisbon to Tokyo
-Building trust online
-Direct-to-consumer cookware
-The economics of cafes
-Living with LA’s larb king

184 pages – Quarterly  

FAMILY:
Baking in Barcelona + Fuzzy-Felt + Optimistic Kids + Rice + Dwayne and Liberty Collins + Crap-Free Cooking + Sailing With Kids + Happily Ever After + The Little Free Pantry Movement + Road Trip Bingo … and more

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.

Apartamento is releasing the next edition in its series of annual cookbooks. This time we’re providing a fresh take on a global staple: the humble grain of rice. For this latest, 2018 instalment, we’ve sought out 16 (more) of the world’s best chefs and food lovers to contribute their most nourishing recipes, with German artist Stefan Marx interpreting them in a series of beautiful drawings.

Apartamento Cookbook #3: Rice
Featuring: Carmen Vicente Miralles, Daniela Soto-Innes, Darina Allen, David Potes, Evangelia Koutsovoulou, Gioconda Scott, Jessica Wang, Kamal Mouzawak, Khanya Mzongwana, Liana Aghajanian, Lisa Lov, Lode Van Zuylen and Stijn Remi, Loyle Carner, Nuno Mendes, Ruth Rogers, and Tunde Wey.

Drawings by Stefan Marx
First Edition: October, 2018
Edition of 1,500 copies
Binding: Hardcover + dust jacket
Pages: 40
Dimensions: 170 x 240mm
Published by Apartamento Publishing S.L.

Bento Power : Brilliantly Balanced Lunchbox Recipes

Many people bring their lunch to work to save money, time and to help control what they are eating (with no hidden nasties from processed shop-bought food), but sometimes it's hard to think of interesting, nutritious things to make.

Sara has come to the rescue with her vibrant, fun and inspirational approach to lunch boxes. She concentrates on having 5 clear elements: complex carbs, protein, fruit and veg, and sprinkles as well as the 5 colours used in authentic Japanese cooking: red, white, black, yellow and green. With just a few essential ingredients, you add your extras to create highly nutritious, vegetarian, colourful boxes of joy.

Sara includes ideas for bento breakfast boxes (Sesame Snap Granola Bento and Mighty Muesli), 15-minute bento (Busy Days Instant Noodles and Lazy Tamago Bento), Everyday bento (Red Velvet Quinoa Bento, Green Theme Bento and Zen Bento) and the Fantasy bento (Starry Sky Bento and Fairy Jewel Box Bento).

With tips on how to stock your bento store-cupboard and basic ingredients and recipes to get you going, now is the time for bento to bounce into your breakfast, lunch box, or even into your dinner parties, filling you with Bento Power!

• Format Hardback | 192 pages
• Dimensions 192 x 248 x 22mm | 760g
• Publication date 20 Sep 2018
• Publisher Octopus Publishing Group
• Imprint Kyle Books
• Publication City/Country London, United Kingdom
• Language English

PASTA

Anna und Catherine Pearson 

Selber Pasta machen ist nicht schwierig. Wenn man weiss, wie es geht.

«Pasta» ist das Grundlagenwerk für hausgemachte Pasta, das auch jene Fragen klärt, die oft unbeantwortet bleiben – etwa diejenige nach dem richtigen Mehl für die verschiedenen Pastasorten: Wann braucht man Hartweizengriess, wann Dunst, was ist Farina Tipo 00…? Wie wird das Getreide angebaut, aus dem diese Mahlprodukte entstehen und wie funktioniert eine Mühle? Mit welcher Technik kann man Pastateig auch ohne Pastamaschine 0.5 mm dünn auswallen? Wie verhindert man, dass Tagliatelle beim Trocknen verkleben?

In präzisen Anleitungen in Text und Bild zeigen Slow-Food-Köchin Anna Pearson und Fotografin Catherine Pearson zunächst, wie man 30 verschiedene Pastaformen zubereitet, viele davon ohne jegliches Zubehör wie Pastamaschine etc. In 40 saisonalen Rezepten werden die gelernten Formen dann zu Klassikern der italienischen Küche und neuen Pastakreationen verarbeitet. Schliesslich führt eine Reise in die Toskana zum Ursprung der Pasta: Auf dem Biohof «Podere Il Casale» haben die beiden Autorinnen alles über eine der wichtigsten Grundzutaten, den Hartweizen, gelernt und das Erlebte und ihre Erkenntnisse für ihr Buch in einer kleinen Reportage zusammengefasst – denn zu vermitteln, wie Getreide angebaut und verarbeitet wird, ist ihnen ebenso wichtig, wie zu zeigen, wie man Orecchiette und Garganelli formt.

«Pasta» wurde 2019 mit jeweils einer Silbermedaille beim Swiss Gourmetbook Award und beim Literarischen Wettbewerb der Gastronomischen Akademie Deutschland (GAD) ausgezeichnet und hat beim Gourmand World Cookbook Award für die Schweiz in der Kategorie «Italien» gewonnen.


Pasta
Anna und Catherine Pearson
ISBN: 978-3-9524979-1-3
2. Auflage 2019 (1. Auflage 2018)
Umfang: 224 Seiten
Format: 18.5 cm x 25.5 cm
Ausstattung: Hardcover, Papiereinband, 2 Lesebänder
Preis: CHF 52.– (zzgl. Versandkosten)

Vol. 30

The Health Issue

ANDALUSIA • JAPAN • NEPAL • PORTLAND, OREGON • PUGLIA • WEST SWEDEN

Issue 18: Critique, Therapy and Toilets

Issue 18 introduces an exciting new content structure that takes as its thematic centre a long-form essay ‘On Coffee and Criticism’ by the incredible Noa Berger—a social scientist working on coffee consumption.

The idea of critique, in its many forms, guides our newest release. From pieces that explore the role criticism plays in our everyday lives and how we can turn it into constructive fuel for improvement, to a critical exploration of how we define ‘premium’ in paying farmers a decent price for their work, to how Modernist writers Virginia Woolf and T. S. Eliot used coffee as a literary device to explore the fabric of consciousness.

Ready to take a critical look at coffee? How about criticism itself? Get your copy of Standart issue 18 now.

Luncheon Issue 9 - Spring/Summer 2020

Cover 1 - Kate Lindsey in Orlando with costumes by Rei Kawakubo, photographed by Paolo Roversi, 2019

Cover 2 - Lynette Yiadom-Boakye, A Passion Like No Other, 2012 

Cover 3 - Vita Sackville-West photographed by Snowdon, 1961

Luncheon is serving a cultural feast for issue 9; art by, stories on and conversations over lunch with Robert Wyatt, Alfie Benge, Lulu Kennedy, Alexis Taylor, Joyce Ng, Gareth Casey, Brian Molloy, Paolo Roversi, Sadie Coles, Ibrahim Kamara, Naum Gabo, Jeremy Lee, Robbie Spencer, Toyin Ojih Odutola, Martin Clark, Annie Collinge, Peter Rose Pulham, Kareem Reid, William N. Copley, Germano Celant, Freya E. Morris, Ben Toms, Rose Carrarini, Issy Wood, Robbie Spencer, Lars Brønseth, Madoka Rindal, Kuba Ryniewicz, Steven Campbell, Nam June Paik, Carol Campbell, Wiltons, Beca Lipscombe, Sarah McCrory, Jacob Lillis, Mairi McKenzie, Sophie von Hellermann, Philippe Garner, Jack Davison, Sook-Kyung Lee, Ronan Mckenzie, Rudy Simba Betty, Charlie Porter, Silka Rittson-Thomas, Valentina Ravaglia, Julie Greve, Reginald Moore, Alice Neale, Martine Rose, Isabelle Sayer, Fergus Henderson, John Booth, Margot Henderson, Estelle Hanania, Rollo Jackson, Mattias Karlsson, Marie Chaix, Lucy Kumara Moore, Ola Rindal and Jackson Boxer.