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.
184editorial 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 Pat Tanumihardja Indo Dutch Casserole Stewed Meatballs Dry Cooked Spicy Beef Seasoned Chicken in Coconut Milk
The Most Progressive Village in Northern Thailand Austin Bush Pumpkin Soup ("Lightning Soup") Eggs Fried with Ginger Ground Pork Belly Stir-Fried with Flowering Onion Stalks
Jjajangmyeon: The Chinese Noodles Through Korean Eyes Dennis Lee Jjajangmyeon
In the Kitchen with Abraham Conlon Shayne Chammavanijakul Macanese Rice Vermicelli Stir-Fry Ginger Achar
Recipes From the Dill Test Kitchen Minchi Hong Kong-Style Macaroni Soup with Ham Hong Kong-Style Egg Tarts // Sweet Tart Pastry Spamsilog
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
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-RejÌÎ_on Mexico's First Female Cookbook Author Victoria Flexner_on Grains of Paradise in the Medieval World ...and more!