FatBoy Zine Issue 3 'Palette & Politics'

This issue looks at the food and identity of Hong Kong, whose food culture is an amazing story of adoption, adaption and growth. Here we focus on communal dishes set against the backdrop of the current fight for democracy. This is FBZs largest issue, with writing from Cynthia Chou, Illustrations from Jacco Bunt, Film and photography from Kenneth Lam, Photography from Xaviar Manhing and food photography from Emily Leonard.

184 pages – Quarterly  

IN THIS ISSUE:

Roasted Pumpkin Pappardelle with Kale and Cashew Pesto + Golden Fish Fingers with Buttery Potatoes and Carrots + Butterbean and Quinoa Bake + Chunky Minestrone + Apple and Date Cake + Mini Burgers … and more

FAMILY:
Traditional Foodie Advocate Vanessa Clarkson + Interview with Artist Erin Jang + Gever Tulley's Dangerous Things For Kids + Chinese Greens + Hot Young Widows Club + Visual Artist Helga Stentzel … and more

Zine, Inside The Bean

A ZINE ABOUT COFFEE

Hi! How’ve you bean?

The little zine on your screen started with a few coincidences a few years ago over a coffee in Zurich. One was Anna, heart, drive, and soul of Salt & Wonder. The other was Alicia, our first super fan, seeking some inspiration and community. Coffee is more than caffeine, more than a means to an end. 

We were new to coffee — specialty coffee to be exact — what makes it so special after all? What do these hipsters in their cafés know that we don’t? So we made this little zine with the intention to be a guide. To break up the fear and show how diverse and inviting the world of specialty coffee can be.

Inside this Zine of Salt & Wonder:

– The Journey of the Bean, how it ends up in your cup. / featuring miró manufactura de café (Zurich)

– How coffee shapes our worlds in: A Cultural Thing / interviewing Shem from STOLL Kaffee

– Our color palate in: The Colorful World of Coffee / inspired by COFFEE  

– Ending: Some practical tips in: Not Just for Nerds / featuring 169 West Wine & Coffee Bar

–  Glossary of coffee-related terms. 

We also feature the work of a few very-talented illustrators from across the globe throughout. Coffee is universal after all. 

– Front-Cover: Le.BLUE based in London, leblue.net, ig:@le__blue
– Claudia Salgueiro, claudiasalgueiro.com, ig: @cs_salgueiro
– Anthony Atkinson, bigaband.com, ig: @bigaband
– Sara Farina, sarafarina.com, ig: @farinasara
– Yui Watanabe, eidos.tokyo, ig: @eidos.tokyo
– Ana Vee Valdez, anavaldez.com, ig: @badddcat

Combined with our awesome editorial contributors: Thomas Hendricks, Jordan Rose, Elysabeth Cianci

We’re no coffee experts, but we drink it so much we wanted to know more. Turns out it’s nothing to be afraid of, just something to explore. Where might it take you? 

–

Details: 148,5 x 210 mm, 44 Pages, digital print on Munken, perfect bound. No Ads.

Ottolenghi FLAVOUR

Yotam Ottolenghi, 
Ixta Belfrage

Flavour-forward, vegetable-based recipes are at the heart of Yotam Ottolenghi’s food.

In this stunning new cookbook Yotam and co-writer Ixta Belfrage break down the three factors that create flavour and offer innovative vegetable dishes that deliver brand-new ingredient combinations to excite and inspire.

Ottolenghi FLAVOUR combines simple recipes for weeknights, low-effort high-impact dishes, and standout meals for the relaxed cook. Packed with signature colourful photography, FLAVOUR not only inspires us with what to cook, but how flavour is dialled up and whyit works.

The book is broken down into three parts, which reveal how to tap into the potential of ordinary vegetables to create extraordinary food:

Process explains cooking methods that elevate veg to great heights;
Pairing identifies four basic pairings that are fundamental to great flavour;
Produce offers impactful vegetables that do the work for you.

With surefire hits, such as Aubergine Dumplings alla Parmigiana, Hasselback Beetroot with Lime Leaf Butter, Miso Butter Onions, Spicy Mushroom Lasagne and Romano Pepper Schnitzels, plus mouthwatering photographs of nearly every one of the more than 100 recipes, Ottolenghi FLAVOUR is the impactful, next-level approach to vegetable cooking that Ottolenghi fans and vegetable lovers everywhere have been craving.

• Imprint: Ebury Press

• Published: 03/09/2020

• ISBN: 9781785038938

• Length: 320  Pages

• Dimensions: 278mm x 29mm x 202mm

• Weight: 1383g

CONSIDERED Magazine Volume 3

In Volume 3 we visit Vietnam, spending time in vibrant Hanoi before journeying to the mountainous region of Sa Pa where we meet tribes of women and learn first-hand about the importance of textiles within their culture and community. Closer to home we visit Settle in Norfolk and stay in the lakeside cabin, enjoying a slower pace in this beautiful rural retreat.

In the CONSIDERED Style chapter we feature vintage, preloved and recycled style in our editorial ‘Second Love’ and share the community of brands that support us in the CONSIDERED Directory.

In our ‘Rituals’ editorial we focus on skincare and self-care, featuring some of our favourite sustainable and natural skincare brands.

We delve into the controversy behind our love of avocados, the complexities associated with vegan leather alternatives and learn about regenerative agriculture, an age old farming technique which has been touted as a solution to the carbon emissions crisis.

We interview doula Domino Kirke, learn zero waste home tips from Elsa Lindholm, look at the benefits of community gardening and more.

Taverna

A Very Serious Cookbook: Contra Wildair

The first cookbook by the wunderkind New York chef duo Jeremiah Stone and Fabián von Hauske of Contra and Wildair.

This is the story of two places beloved by chefs and foodies worldwide - Lower East Side tasting-menu restaurant Contra, and its more casual sister, Wildair. The book exudes the spirit of collaboration and exploration that inspires the chefs' passionately seasonal cooking style, boundary-pushing creativity, and love of natural wine. Narratives explore how and why they developed their signature dishes - many of which are ideal for creative home cooks - and are full of their distinctive wit and personality.

A Very Serious Cookbook: Contra Wildair includes a foreword by US comedian and wine lover Eric Wareheim; 85 recipes organized into chapters: Always (mainstay, non-seasonal); Sometimes (hyper-seasonal, guest chef collaborations, international travel inspiration); Never (dishes on the menu once, not existent yet, all important); and Pantry. Photos of plated food, the restaurant, its locality, and travel bring the restaurant and its dishes to life.

Contra and Wildair have received several Best New Restaurant nods and major acclaim from the New York Times, Saveur, Bon Appétit, and Eater, among many others.

SPECIFICATIONS:

Format: Hardback
Size: 270 x 205 mm (10 5/8 x 8 1/8 in)
Pages: 256 pp
Illustrations: 120 illustrations
ISBN: 9780714876023

Super Sourdough

The Foolproof Guide to Making World-Class Bread at Home

James Morton

Once a "lost" artisan bread, we're now eating more sourdough than ever before. People are choosing the tastier, more natural alternative over processed white bread, and many want to bake their own.

And for homebakers, sourdough is the true test of every aspiring bread-maker. Fickle, delicate, every loaf is unique. And there are a LOT of pitfalls to be avoided. It’s much more than simply a food: sourdough is a science. So who better than Dr James Morton, baking pedant and fermentation fanatic, to explain the basics for both the uninitiated and more experienced bakers?
 
James talks the home cook through everything from starters, flours and hydration, to kneading, shaping, rising, slashing and baking, explaining how to achieve the perfect crust and crumb. With more than 40 sourdough recipes including basic loaves and rolls, baguettes, bagels and buns, clear step-by-step instructions, troubleshooting tips and explanations of what works and why, Super Sourdough is the new, accessible handbook that bakers everywhere have been waiting for. 

TLV

Tel Aviv: Recipes and stories from Israel

This lavishly photographed cookbook focusses on the colourful streets of the foodiest city in the Middle East. Find recipes for Tel Aviv’s unsurpassed fast food like hummus, falafel, shakshuka and sabich, the popular Israeli sandwich. On these pages you’ll also see dishes common to the city’s infinite restaurants, where chefs make poetic use of the eating traditions of their immigrant population and Arab neighbours. The result of this creative freedom is a fusion kitchen without rules and taboos.

It’s true that nowhere is life celebrated more exuberantly than in Tel Aviv, the happiest and most progressive city in the Middle East. This coastal city is paradise on earth: great weather all year round, beautiful beaches, leading museums, unique architecture and a flourishing economy. The inhabitants are handsome, young, creative, and radiate an unbridled zest for life. This zest is captured in the incredible location photography throughout TLV.

This is a cookbook, narrative and photo essay in one beautiful volume. One day with this book in your possession, and you’ll be booking a ticket to TLV as soon as humanly possible.

Pasta Grannies: The Official Cookbook

The Secrets of Italy’s Best Home Cooks

Vicky Bennison

“When you have good ingredients, you don’t have to worry about cooking. They do the work for you.” – Lucia, 85

Inspired by the hugely popular YouTube channel of the same name, Pasta Grannies is a wonderful collection of time-perfected Italian recipes from the people who have spent a lifetime cooking for love, not a living: Italian grandmothers.

Featuring over 70 easy and accessible recipes from all over Italy, you will be transported into the very heart of the Italian home to learn how to make great-tasting Italian food. Pasta styles range from pici – a type of hand-rolled spaghetti that is simple to make – to lumachelle della duchessa – tiny, ridged, cinnamon-scented tubes that take patience and dexterity.

More than just a compendium of dishes, Pasta Grannies tells the extraordinary stories of these ordinary women and shows you that with the right know how, truly authentic Italian cooking is simple, beautiful and entirely achievable.

Issue 20: Words, Flowers, and coffee

Vol. 31

The Freedom Issue

CANADA • CORNWALL • ETHIOPIA • KURDISTAN • PAPUA NEW GUINEA

The Noma Guide to Fermentation

Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables

Toothache – Issue 7

Toothache issue seven takes us to New York, Portland, San Francisco, and across the internet to many other parts of the country and world. Get inspired during these uncertain times, and also hear about chef's thoughts throughout this crisis. This heavy-weight magazine is filled with thick uncoated pages perfect for your coffee table, bookshelf, or kitchen. A magazine made entirely by chefs; this issue continues to offer the closest and most personal look into award-winning chefs.

This issue includes:
Vince Nguyen - Berlu • Fabian von Hauske & Jeremiah Stone - Contra • Peter Cho - Han Oak • Chris Cosentino - Cockscomb • Eunji Lee - Jungsik • Susanna Yoon - Stick With Me Sweets • Nathaniel Reid - Nathaniel Reid Bakery • Joanna Artieda  • Ramon Morato - Cacao Barry Lab

This issue also includes a feature about the future of the restaurant industry, where Toothache creator Nick Muncy talks with Naomi Pomeroy, Daniel Patterson, Nelson German, and Gavin Kaysen.

Toothache 07 is a 128-page perfect-bound publication.

North Italy

ITALY AND FOOD, IT’S ROMANCE AT ITS FINEST

UNEXPECTED ITALY

Italian food pioneers enchanted us with passion, fed us hope and humility, and said, “Be here now, forget schedules, let life dictate pace.” They showed us their grounded carpe diem spirit—how to live in the moment, slow, steady. In return we pushed our appointments, extended rentals, and rested our heads on hardwood floor, fully present.

ITALIAN VARIETY WITHOUT LIMIT

Italy has found a way forward by reaching into history and pulling out techniques that are tried and true. It’s a path rooted in community and hospitality, closely tied to the land, giving back as much as it takes. A path blazed with Italian bravery. Bravery that speaks plainly, saying “We shall not be tamed by modern problems.”

INSIDE THIS ISSUE OF SALT & WONDER

You’ll explore hidden castles, gardens, and rooftop terraces. You’ll find Italy’s new wave of slow-baking, its modern artisans, its Etruscan history, and the future of food systems. You’ll meet a mad scientist who ferments everything and a woman who bakes family tradition into her bread. You’ll feel the soil with Italy’s first organic rice farmer and raise a glass to fresh drinking styles at rebel-friendly bars. Finally, you’ll discover the magic of Torino, where off-the-map authenticity will make you fall in love.

In this issue, we hear from:

• Two traveling brothers who promote local ingredients with Italian-Asian fusion at their restaurant atop an ancient seaside castle.

• Local Torinese, Lucia Iannone, on baking bread with tradition

• Italy’s first organic rice farmer, the renegade Ariane Lotti of Tenuta San Carlo

• Renaissance bartenders of Milano and Torino who are introducing Italy to international cocktail styles

• The streets, plazas, and people of Torino, in a city guide that will lead you off the beaten path and into the heart of an up-and-coming city

You will find interviews, new perspectives, a city guide, photo essays, recipes to stories, and lots of aspiring illustrations.

Front-Cover: Lucia Iannone
Back-Cover: Chris Coe

Details: 19 x 24 cm, 108 Pages, full color on uncoated paper. printed on Munken, perfect bound. No Ads.

The Kinfolk Table

The Kinfolk Table puts the emphasis back on the relationships that surround eating. One-third cookbook, one-third narrative tale and one-third international adventure, The Kinfolk Table is a collection of 85 delectable recipes spread over 368 pages from creative types around the world including Brooklyn, Copenhagen, Canada and the English countryside.

Filled with gorgeous photography and design you’re used to seeing in the magazine, the book will inspire your next small gathering. We traveled around the world, sharing food and collecting ideas from our growing community of chefs, home cooks, designers, bloggers, photographers and others, many of whom contributed recipes to The Kinfolk Table. 

Some of the suggestions are refreshingly simple, like throwing freshly harvested mussels on the grill or filling half a cantaloupe with yogurt and honey. Others may take a little more time and patience, such as Ginger Ice Cream with Kumquat Compote or perfecting a shoulder of veal. Danish, Japanese, Mexican and Korean influences make appearances too, as do fresh takes on classics such as Sweet Potato-Quinoa Burgers, Kimchi Couscous or Spiced Raw Chocolate Mousse.

Hardcover with dust jacket, 368 uncoated pages.
Published by Artisan Books.

Publication date: October 15, 2013.

Where to Drink Beer

Where to Drink Beer is the ultimate guide by the real experts - 500 of the world's most revered brewers reveal the little-known, eclectic, and surprising destinations they visit for their ultimate beer.

With 1,600 listings in more than 70 countries - and detailed maps, reviews, key information, honest comments, and suggestions - there is nothing like it.

Designed in the same visually striking format as Phaidon's bestselling Where Chefs Eat, this book guides thirsty beer fans toward the best places across the globe to find the best examples of the world's most popular beverage.

SPECIFICATIONS:

Format: Hardback
Size: 203 x 137 mm (8 x 5 3/8 in)
Pages: 480 pp
Illustrations: 0 illustrations
ISBN: 9780714876016

Where to Eat Pizza

Over 1,000 food experts and aficionados from around the world reveal their insider tips on finding a perfect slice of pizza

From the publishers of the bestselling Where Chefs Eat comes the next food-guide sensation on the most popular dish - pizza!

The world over, people want the inside scoop on where to get that ultimate slice of pizza. With quotes from chefs, critics, and industry experts, readers will learn about secret ingredients, special sauces, and the quest for the perfect crust. The guide includes detailed city maps, reviews, key information and honest comments from the people you’d expect to know.

Featuring more than 1,700 world-wide pizzerias, parlours, and pizza joints listed. All you need to know - where to go, when to go, and what to order.

 SPECIFICATIONS:

Format: Hardback
Size: 203 x 137 mm (8 x 5 3/8 in)
Pages: 576 pp
Illustrations: 0 illustrations
ISBN: 9780714871165

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.

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. 

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.