Cherry Bombe is a beautifully designed biannual publication that celebrates women and food—those who grow it, make it, serve it, style it, enjoy it and everything in between. It is about sustenance and style and things that nourish the mind, the eye and, of course, the stomach.
Cherry Bombe readers, subjects and contributors are passionate about food, aesthetics and the world around them.
Say hello to our new covergirl, Chef April Bloomfield! She’s the celebrated talent behind some of the most smokin’ hot spots in New York and San Francisco, including The Spotted Pig, The Breslin, The John Dory Oyster Bar, Tosca Café, Salvation Taco, and White Gold Butchers.
April’s been an inspiration to the Cherry Bombe team ever since we launched and we’re thrilled to share this revealing conversation with her about life, love, and moving to Los Angeles. Her newest restaurant, The Hearth & Hound, will open there later this year and will no doubt be one of 2017’s most exciting debuts.
ALSO IN THIS ISSUE:
–The Alice Waters illustrated family tree
–Yotam Ottolenghi on his new baking book
– Chef Missy Robbins on health and happiness
–The founders of the JaynesBeard lesbian and queer supper club
–Nadine Levy Redzepi’s roast chicken recipe
–Danny Meyer’s interview with Chef Suzanne Cupps
–The last day at Take Root
... and much much more!
The Food of the Gods showcases forgotten stories from our collective spiritual past, from the saga of the Gospel Bird in the American South to an exploration of the ancient Tibetan rite of butter carving.
Elaine Khosrova on Tibetan Butter Carving
Ken Albala on the Eating Habits of Jesus Christ
Adrian Miller on Race, Religion, and Fried Chicken in the American South
Crystal King on Offering Honey Cakes to Roman Gods
Eileen Guo on Barbarian Heads
EATEN No. 2: Roots showcases the intertwined origins of world cuisines, from the delicious legacy of Japanese cooking in Peru to the transnational saga of the humble potato. (Spring/Summer 2018)
Demet Güzey on the Topinambour
Sean Sherman on the Movement to Redefine Native American Cuisine
Christie Dietz on the Radish Kings of Schifferstadt
Eileen Guo on our Modern Obsession with Eating Like Our Ancestors
EATEN No. 3: Rare showcases the unique and the unusual from kitchens' past, from the near disappearance of a striking American pepper to the saga of the priceless pearl pickles of Australia and the origins of Belgium's best (and rarest) beef. (Summer/Autumn 2018)
Laurel Randolph on the Fine Wines of Los Angeles
Declan Henesey on Eating the Exotic in Victorian England
Maite Gomez-Rejón on Mexico's First Female Cookbook Author
Victoria Flexner on Grains of Paradise in the Medieval World
Hot Chicks with Big Brains
Issue #4 is the beginning of a new and improved HCwBB – now we’re quarterly! With a richer A5 format and foiling, this pretty publication also packs a punch. Contents here:
Hot Rum Cow
Dr Emmett Brown. Bill S. Preston, Esq. Dr Sam Beckett. Gary Sparrow. To this inspiring roll call of the time travelling community’s bravest and brightest you can now add the creators of this humble drinks magazine (the finest available to humanity).
Issue 10 of Hot Rum Cow has driven our ragged rabble of seekers and suppers to the farthest reaches yet. Our pursuit of the origins of good drinking has taken us back in time. Join us as we plunge headlong into the Hot Rum Time Machine and bear witness at the birth of all that is good in booze.
Emerging from the vortex you will learn:
Bringing it back to the future we have Dan Aykroyd and Boris Yeltsin, gallons of mead and perry, a lesson in sabrage, coffee cocktails, the world’s largest glass of beer and the good and bad in drinks advertising.
Hot Rum Cow
Bubbles improve life. They float, they explode, they make drinks fizzy. As you tip a glass to drink, they burst forth from the surface shooting the aromas of the booze up your nose. And as you quaff back the liquid, they dance around your mouth and tease your tongue. Hot Rum Cow’s 12th issue celebrates the bubble in all its forms.
It’s positively fizzing with:
Plus, there’s tipsy travelling, the drinks that rose from the grave, a death-defying trip round the best street food in Paris and an explosive experiment with eight strong drinks and a vintage SodaStream machine.
Order your copy now.
Hot Rum Cow
Not many drinks can claim to be divine in provenance, fermented and distilled from the physical embodiment of a goddess. From its spiritual roots, tequila has undergone an evolution which has seen it become a multi-billion dollar business, helping to establish a nation’s identity along the way. And yet, storm clouds are gathering on the horizon, with the future uncertain. The Tequila Issue charts the history, development and future of ‘vino de mezcal’.
Elsewhere in the issue:
Plus, drinking in the Double Down Saloon, drunk monkeys, an even drunker Lemmy, drunken singing, drinking under the volcano with Malcolm Lowry, and, after all that drinking, four of the most undrinkable hangover cures in Christendom.
Hot Rum Cow
Let's cocktail! From invention to perfection – through degradation and resurrection, Hot Rum Cow explores 500 garish years of the muddled and mysterious, contradictory and chintzy, innovative and intoxicating history of the mixed drink.
Pull up a stool at Cocktails & Dreams and let us be the worldly-wise mentor Bryan Brown to your naïve young upstart Tom Cruise as we guide you through:
Putting the shaker to one side for a moment, there's also time for a Beer World Cup, an evening in a cloud of booze, ant gin and critter bitters, beer goggles de-bunked, biodynamic wine debated, Sibelius sloshed, and the Cybertron bar all the Transformers are talking about.
On sale $29.95 $25.00
Introducing the Imperfect Issue. Kinfolk Issue Thirteen: For our autumn edition of Kinfolk, we'd like to celebrate the holes in our socks, our scorched attempts at marmalade making and all the crappy haircuts we've had over the years. We're all guilty of occasionally attempting to make our lives seem a little cleaner or a bit more organized, but the reality is often quite different. There's nothing wrong with daydreaming of an idyllic life, but what if we dropped the facade for a moment and celebrated our shortcomings? These flawed details are the beautifully blemished collateral of a life lived to the fullest. So make mistakes. Make a mess. Be imperfect.