Beard on Food
Food enthusiasts will delight in poring through this second printing of "Beard on Food", originally published in 1974. The volume contains a collection of the prominent food critic's writings and more than 200 recipes.
With locally sourced hides, spruce bark collected from the local lumbering industry, water from the Pite River and countless years of saddlery experience, Böle is producing some of the most considered leather goods in the world. The four generations...
Silo: The UK’s First No-Waste Restaurant
by Ananda Pellerin Chef Douglas McMaster has a vision: he wants to eradicate waste from the commercial food preparation process. This might seem profoundly uninteresting—but it’s nothing short of revolutionary. “It’s what I call a pre-industrial...
Life Is Beautiful Presented by Renaissance Hotels
Advertorial content: Las Vegas is home to a culture all its own—one that's constantly shifting with the passing of time. The Vegas of yesteryear is still alive and well: showgirls roam the streets, Elvis impersonators can be found on the Strip at...
Becca Punch of The Musket Room, NYC
Just a few blocks from the perpetually busy corner of Houston and Lafayette in NYC's SoHo neighborhood lies a tranquil outpost for New Zealand cuisine that channels the calm reserve of the island nation. Just four months after opening in October...
The Cookbook by London's BBQ Experts, Pitt Cue Co.
While grilling meat over an open flame might be humanity's first foray into cooking, it's a style in which we have stopped striving for perfection—that perfect balance of smoke and sweetness is all due to the flame, the cut of the meat and the grillmaster...
Pairing Food and Music with Supper.mx
Centuries of study have been dedicated to pairing food and wine, but music has long been an important part of the cooking process, as well as the dining environment. The passionate, music-loving app developers at Artisan Council recognized the...
Eating With The Chefs
From Per-Anders Jorgensen—the photographer (and mastermind) behind Stockholm-based culinary magazine, Fool—comes this extensive tome, which beautifully highlights the family meals created at some of the world's top restaurants. "Eating with the Chefs...
Five Creative Cookbooks
Cookbooks (like their literary counterparts) tell a story; years of experience and wisdom are offered as the author guides readers through unusual pairings, a surprising use of a fresh herb, a favorite wine and more. Recipes stand as guidelines...
Taking risks in the kitchen is one of the great joys of cooking at home. Chef, restauranteur, consultant and flavor expert Laura Santtini's unique products have held the attention of our tastebuds for some time—from her vegetarian Umami paste (made...
Short Stack Editions
Strawberries, Eggs, Tomatoes, Grits, Buttermilk and Sweet Potatoes—each Short Stack edition sees a food industry expert or chef take on a single ingredient in a cookbook-meets-zine format. Each pocket-sized volume includes cooking tips and original...
So far in Beijing, the exploration of culinary culture has mainly moved on the boundaries of regional ethnic food. Spicy Sichuan delicacies—which used to have a strong grasp on the capital’s food scene in the past decade—passed the torch to the natural...
Cool Hunting Video: John Daley of New York Sushi Ko
John Daley—chef and co-owner of the newly opened New York Sushi Ko on the Lower East Side of New York City—spoke with us while prepping for a night's omakase service. Daley, who cut his teeth at some of the most notorious Japanese restaurants in...
Rene Redzepi: "A Work in Progress"
Packaged together with a cheerful yellow band, the three volumes of Rene Redzepi's latest cookbook are almost sculptural, but it is what is inside that is most intriguing. Unlike more traditional food publications, "A Work in Progress" puts emphasis...
Miss Lily's Jerk Marinades
The beloved Caribbean oasis in New York City's NoHo, Miss Lily's, recently released a trio of their treasured Jamaican barbecue sauces and marinades—each made with all-natural ingredients including habanero chilies, brown sugar, scallions, cumin...
Perceval 9.47 Table Knives
When Michelin-starred chef Yves Charles couldn't find a table knife to match the caliber of his cooking, he decided to make one. Inspired by the pocket knives carried by many of his compatriots—and the 9.47% ABV wine Charles and his friends shared...
Interview: James Ferguson and Kieran Clancy
by Emily Millett Infamous in some circles for bland curries, mushy peas and cardboard steaks, the Brits are currently in the midst of a culinary revolution. Helping the nation shake off its bad gastro reputation are epicurean innovators like chef...
Thank You For Coming
by Mya Stark It's not an exaggeration to say we're living in a golden age of the art of food. Handcrafted, molecularized, sourced from every corner of the globe or as close as our own backyards, the contemporary flourishing of creativity in the...
Interview: Chef Edward Lee
by Stephen J. Pulvirent You might remember Chef Edward Lee from his stint on Top Chef Texas, but that's hardly the most interesting thing about him. The Brooklyn-born chef actually honed his skills in some tough New York kitchens before a road...
Find. Eat. Drink.
Whether it's in search of unknown design talent at Milan Design Week or visiting London to learn about the latest in car culture, it seems we find ourselves working out of hotel rooms or on airplanes nearly as much as we do behind our desks at CH...
In a city notoriously limited on space, many New Yorkers prefer to keep their pantry shelves stocked with bottles of booze over a full run of spices. To play to the sporadic nature of home cooking in the Big Apple, a trio of French friends and...
Interview: CJ Jacobson
by Vivianne Lapointe A former volleyball player, cancer survivor and Top Chef alum, Chef CJ Jacobson has been around the world twice and lived many lives. Shortly after coming back from an apprenticeship at Denmark's Noma—owner of two Michelin...
Le Fooding Brooklyn Fling
In "a quest for the taste of our times," French output Le Fooding returns to New York for another culinary bash. This year's festivities, which span five days of well designed events, pay homage to city peripherals around the world. From East London...
Eggs on a Plane
On the ground or in the air, properly cooked eggs present a challenge to be mastered. Helen Davey worked for many years as a Pan Am stewardess, and her account of a harrowing experience making fresh scrambled eggs for an entire plane yielded impressive...