ISSUE #3, THE RICE ISSUUE
Featuring stories rice currency, Appa’s kimchi fried rice, zhou, pao fan, risotto on repeat, white gold, rice and the city, grandma’s wisdom and more.
Plus recipes for java rice, kitchari, crispy rice salad with lemon kale pesto, Malaysian mixed herb rice, Korean arancini, gemista, omurice, rice pudding popsicles and more.
112 pages, with dust jacket
India is changing. It is an impassioned, tumultuous wonderland that embraces visitors, reveres its past, disregards the status quo and offers all who journey there an brilliant, indelible, distinctive experience.
You may wander along sacred waterways, bathe in colour, appreciate the poetry of the everyday, celebrate a southern paradise, traverse the country by train, discover enduring, ancient cultures and cities at the cutting edge, grasp the complexity of tea and tradition, calm the mind, scale peaks, experiment with spices, encounter something wild, question your boundaries, live in the moment and seek out the unexpected. This is a place of craft, civility, history, culture, grace and grandeur. You will be overcome, consumed, saturated, lost in matchless moments, and left craving more.
Fool #7 – the political issue.
184 editorial ad-free pages. Hardcover. Thread-bound. 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 – 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…
Our fourth issue, Crossroads, focuses on some unique and fascinating culinary traditions in Asia that have been born out the meeting of two or more cultures—from Indo Dutch cuisine to Macanese cuisine to Nonya (Peranakan) cuisine to the Hainanese-Western-Thai cuisine of Bangkok and more.
Indo Dutch Cuisine: The Fusion Cuisine You've Never Heard Of
Indo Dutch Casserole
Dry Cooked Spicy Beef
Seasoned Chicken in Coconut Milk
The Most Progressive Village in Northern Thailand
Pumpkin Soup ("Lightning Soup")
Eggs Fried with Ginger
Ground Pork Belly Stir-Fried with Flowering Onion Stalks
Jjajangmyeon: The Chinese Noodles Through Korean Eyes
In the Kitchen with Abraham Conlon
Macanese Rice Vermicelli Stir-Fry
Recipes From the Dill Test Kitchen
Hong Kong-Style Macaroni Soup with Ham
Hong Kong-Style Egg Tarts // Sweet Tart Pastry
The Cook Shops of Bangkok
Meng Lee's Spicy Beef Salad
Beef Tongue Stew, Cook Shop-Style
Stir-Fried Sirloin in Oyster Sauce Gravy
Chicken Wings in Tomato-Rice Wine Sauce
Chicken Curry with Cucumber Relish
Nonya Dried Shrimp Relish
Dried Tiger Lily Buds in Coconut Cream
ISSUE #2, THE CHILDHOOD ISSUUE
Featuring stories on Saturday mornings, chocolate for breakfast, double-yolkers, taco parties, the housekeeper, celebrations, the Banana Guy and more.
Plus recipes for pastels de nata, Turkish borekitos, champorado, sweet pickled ginger and eggs, creameries, scallion pancake challah, Thai green tofu vegetable curry, banana pudding, dream bars, jelly cakes and more.
Aotearoa, New Zealand, is a land of myth, created, according to Maori lore, when the Polynesian Demi-God Maui cast a fishhook crafted from an ancestor's jawbone off the canoe in which he had stowed himself away.
With this, he hauled from the ocean's depths a giant fish, which became the North Island, its mountains and rivers carved out by his brothers impatient to devour the catch. The South Island is their canoe, with secluded Rakiura, found at what feels like the end of the earth, formed from its anchor stone.
Today, with its sleeping volcanoes, mighty fjords, seemingly endless coastline and ability to make visitors feel deliciously small, New Zealand remains shrouded in a special kind of magic.
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
The Fire section of our third issue focuses on dishes cooked over fire and/or smoked. The Ice section of the same issue focuses on icy dishes both savory and sweet. This is a double-theme issue that brings to you stories and recipes from across Asia by some of the most trusted and authoritative voices in food journalism.
Potato-Filled Grilled Flatbreads
Jalan Alor Grilled Chicken Wings
Grilled Sticky Rice with Coconut-Dried Shrimp Filling
Grilled Fish Paste in Banana-Leaf Cones
Grilled Caul Fat-Wrapped Pork Dumplings
Coconut Love Letters
Where There's Smoke
Coconut Vegetable Stew with Smoked Fish
Maranao Smoked-Fish Croquettes
Fresh from the Tonur: An Appreciation for Uyghur Wood-Fired Nan
Uyghur Bazaar-Style Nan
Uyghur-Style Mutton Kebabs
In the Kitchen With: Thuhang Tran
Grilled Pork with Broken Rice
Korean BBQ, Bill Kim Style
Korean BBQ Skirt Steak
Korean BBQ Sauce
Nuoc Cham Sauce
Lemongrass Chili Sauce
Filipino Barbecued Chicken
Grilled Chicken with Long Scallion
Flower-Shaped Shortbread Cookies
Khao Chae: The Mon New Year Celebratory Meal
Ong Bunjoon and Leela Punyaratabandhu
Glazed Preserved Radishes
Shrimp Paste Dumplings
Stuffed Banana Peppers
An Ice Cream Sundae Party, Southeast Asian Style
Egg Noodles in Ice Syrup
Ube Ice Cream
Noodles with Iced Soy Milk Broth