{"title":"Food \u0026 Drinks","description":"","products":[{"product_id":"poetry-is-growing-in-our-garden","title":"Poetry is Growing in Our Garden","description":"\u003cp\u003eOne of the cult figures in natural winemaking, Anders Frederik Steen started as a sommelier in his native Copenhagen—first at Noma, then opening Relæ and Manfreds—before starting as a winemaker in southern France in 2013. In the eight years since, Anders has filled notebooks: ruminations on what it means to understand (and misunderstand) wine, taste and pair it, leave the restaurant industry behind, where the balance lies between manual skill and abstract philosophy in a winemaker’s practice, and the technical minutiae of someone deep into his craft.\u003c\/p\u003e\n\u003cp\u003eThese are his notes on wine-making and wine-drinking, but they’re also the doubts and deviations of any learning process and the work that goes into forming any kind of practice. Over the years they show someone exploring the far corners of a discipline in order to come back to the thing itself and eventually grow with it.\u003c\/p\u003e\n\u003cp\u003eThe book opens with a foreword by French chef Pierre Jancou, whose restaurants, including Racines, Achilles, and Vivant, were among those to redraw the lines of Parisian dining in the early 2000s, pairing exceptional cooking with a wine list that completely eschewed added sulphites. The rest is divided into Anders’ day-to-day notes.\u003cspan\u003e \u003c\/span\u003e\u003cspan class=\"s1\"\u003eWith six different colour options for the cover, it spans more than 500 pages—a definitive work, but one that lets you draw your own conclusions about the wines you drink.\u003c\/span\u003e\u003c\/p\u003e","brand":"Apartamento","offers":[{"title":"Default Title","offer_id":53659645968728,"sku":"32205","price":33.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0726\/7500\/0664\/files\/32205-Poetry-is-growing-in-our-garden-1.jpg?v=1783418368"},{"product_id":"above-the-fold-2","title":"Above the Fold #2","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e\u003cem\u003eAbove the Fold \u003c\/em\u003eis a new print publication all about dumplings and the people who make them. Issue 2 shines a light on dumplings unique to the United States, and, more specifically, the incredibly diverse and passionate makers devoted to keeping their traditions alive during increasingly challenging conditions.\u003c\/span\u003e\u003c\/p\u003e","brand":"self published","offers":[{"title":"Default Title","offer_id":55121930355032,"sku":"41140","price":25.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0726\/7500\/0664\/files\/41140-Above-the-Fold-2-1.jpg?v=1750846261"},{"product_id":"the-complete-illustrated-guide-to-chinese-cooking-orathay-souksisavanh","title":"The Complete Illustrated Guide to Chinese Cooking - Orathay Souksisavanh","description":"\u003cp\u003eChinese is one of the world’s most beloved cuisines, but cooking Chinese food at home can still feel daunting to many. \u003ci\u003eThe Complete Illustrated Guide to Chinese Cooking\u003c\/i\u003e breaks down 100 classic recipes, demystifying ingredients and techniques and inspiring home cooks of all levels. Every single recipe has an illustrated ingredient breakdown, step-by-step photography, and a photo of the finished dish. \u003cbr\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBroken down into three parts: Essentials, Recipes, and an Illustrated Glossary, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eThe Complete Illustrated Guide to Chinese Cooking\u003c\/span\u003e\u003cspan\u003e teaches basic techniques for everything from making dumplings from scratch, from dough to pleating, plus four different noodle styles including knife-cut and hand-pulled noodles, to how to cook a perfect pot of rice or break down different cuts of meat. In the Recipes section learn how to make favorite dishes like Mapo Tofu, Hot and Sour Soup, Sticky Rice, and Popcorn Chicken, as well as desserts like egg tarts and mooncakes. And throughout the book learn the basic sauces, spices, and condiments that make Chinese cooking so delicious, plus how to shop for these essential ingredients confidently.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCopious photography and annotated illustrations help readers understand unique methods, and clear instruction makes the recipes achievable. This is a comprehensive book for all lovers of Chinese cuisine.\u003c\/span\u003e\u003c\/p\u003e","brand":"Hardie Grant","offers":[{"title":"Default Title","offer_id":55544473125208,"sku":"41456","price":44.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0726\/7500\/0664\/files\/41456-The-Complete-Illustrated-Guide-to-Chinese-Cooking---Orathay-Souksisavanh-1.jpg?v=1755703144"},{"product_id":"kanaan-kochen-ohne-grenzen","title":"Kanaan: Kochen ohne Grenzen","description":"\u003cp\u003e\u003cspan\u003eDas Restaurant \u003cem\u003eKanaan\u003c\/em\u003e in Berlin zeigt, dass Freundschaft und Verständigung über alle Grenzen hinweg möglich ist und dass gemeinsames Essen die Herzen öffnet. Der Israeli Oz und der Palästinenser Jalil kochen mit Menschen aus aller Welt und bereichern so ihre köstliche Nah-Ost-Küche mit Zutaten udn gewürzen aus nah und fern. Die beiden Gastronmen sagen: „Für uns geht es nicht nur darum, gutes Essen zuzubereiten und Gastgeber mit vollem Herzen zu sein. Wir wollen immer wieder neue Geschichten schreiben, mit jedem guten Moment, den wir gemeinsam erleben. Deshalb haben wir unsere Weggefährten eingeladen mit uns zu kochen. So entstanden besondere Gerichte, die unsere Freundschaft und Gemeinschaft vertiefen.“\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Prestel","offers":[{"title":"Default Title","offer_id":55709904666968,"sku":"41544","price":28.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0726\/7500\/0664\/files\/41544-Kanaan-Kochen-ohne-Grenzen-1.jpg?v=1763996383"},{"product_id":"rice-food-culture-journal-42","title":"RiCE Food Culture Journal #42","description":"","brand":"Ricepress","offers":[{"title":"Default Title","offer_id":55748048650584,"sku":"41598","price":25.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0726\/7500\/0664\/files\/41598-RiCE-Food-Culture-Journal-42-1-2.jpg?v=1758102253"},{"product_id":"mushrooms-and-friends-zine-4","title":"Mushrooms and Friends Zine #4","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003e\u003cem\u003e\u003cspan\u003eMushrooms \u0026amp; Friends 4 \u003c\/span\u003e\u003c\/em\u003e\u003c\/strong\u003e\u003cspan\u003efeatures still lifes of \u003c\/span\u003e\u003cem\u003e\u003cspan\u003eGanoderma \u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003emushrooms cultivated by the artist Phyllis Ma. \u003c\/span\u003e\u003cem\u003e\u003cspan\u003eGanoderma\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e, a type of fungus that parasitizes hardwood trees, is a popular medicinal mushroom in East Asia. For this project, the specimens were grown in a small home lab, where some formed marshmallow-tipped antlers, and others, fan-like conks with porous undersides. In addition to photography, this issue includes a short essay tracing the cultural history of \u003c\/span\u003e\u003cem\u003e\u003cspan\u003eGanoderma\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e in China — from medieval Daoism to the contemporary art of mushroom bonsai.\u003c\/span\u003e\u003c\/p\u003e","brand":"self published","offers":[{"title":"Default Title","offer_id":55749263458648,"sku":"41608","price":32.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0726\/7500\/0664\/files\/41608-Mushrooms-and-Friends-Zine-4-1.jpg?v=1758193961"},{"product_id":"apartamento-cookbook-10-2025-aphrodisiacs","title":"Apartamento Cookbook #10 2025 - Aphrodisiacs","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eFor the 10th anniversary of Apartamento Cookbooks, \u003c\/span\u003e\u003cem\u003eCookbook #10: Aphrodisiacs\u003c\/em\u003e\u003cspan\u003e—illustrated by celebrated artist \u003c\/span\u003e\u003cspan\u003eMaria Sainte\u003c\/span\u003e\u003cspan\u003e— includes 16 recipes from lovers, ex-lovers, and food lovers from around the world. Romantic, playful, shy, obsessive, enduring—Aphrodisiacs brings together a world of creators: from patisserie experts \u003c\/span\u003e\u003cspan\u003eAlessandro Giannatempo\u003c\/span\u003e\u003cspan\u003e and \u003c\/span\u003e\u003cspan\u003eFlora Manson\u003c\/span\u003e\u003cspan\u003e, to beloved chef couple \u003c\/span\u003e\u003cspan\u003eAnna Archibald and Kevin Serai\u003c\/span\u003e\u003cspan\u003e, to internet muse \u003c\/span\u003e\u003cspan\u003eSydney Lynn Carlson\u003c\/span\u003e\u003cspan\u003eand Afro-vegan chef \u003c\/span\u003e\u003ca href=\"https:\/\/apartamentomagazine.us16.list-manage.com\/track\/click?u=6155de20fd471c14b4d0cdb10\u0026amp;id=3ed87bec3b\u0026amp;e=ceb91a6d1f\" target=\"_blank\"\u003e\u003cspan\u003eGloria Kabe\u003c\/span\u003e\u003c\/a\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e","brand":"Apartamento","offers":[{"title":"Default Title","offer_id":55903904334168,"sku":"41752","price":32.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0726\/7500\/0664\/files\/41752-Apartamento-Cookbook-10-2025_Aphrodisiacs-1.jpg?v=1762348770"},{"product_id":"the-japanese-pantry-emiko-davies","title":"The Japanese Pantry - Emiko Davies","description":"\u003cdiv class=\"woocommerce-tabs wc-tabs-wrapper\"\u003e\n\u003cdiv class=\"woocommerce-Tabs-panel woocommerce-Tabs-panel--description panel entry-content wc-tab\" id=\"tab-description\" role=\"tabpanel\" aria-labelledby=\"tab-title-description\"\u003e\n\u003cp\u003e\u003cem\u003eThe Japanese Pantry\u003c\/em\u003e is a follow up to\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eGohan: Everyday Japanese Cooking\u003c\/em\u003e, Emiko’s tribute to her mother’s family and her soul food — Japanese home cooking.\u003c\/p\u003e\n\u003cp\u003eIn\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eThe Japanese Pantry\u003c\/em\u003e, Emiko explores the pantry items essential to Japanese home cooking. Simple, easy-to-find ingredients that can be combined with fresh produce and a few other basics like tofu, rice and noodles to create delicious and authentic Japanese food no matter where you are.\u003c\/p\u003e\n\u003cp\u003eEach chapter explores one of these essential ingredients – soy sauce, miso, rice vinegar, seaweed, sake, sesame and tea – including information about the history and production of these in Japan, as well as Emiko’s thoughtful and approachable recipes.\u003c\/p\u003e\n\u003cp\u003eIn helping readers get to know these pantry essentials, Emiko hopes to give home cooks the confidence to make authentic Japanese dishes that are inherently simple and full of flavour.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Smith Street Books","offers":[{"title":"Default Title","offer_id":55946569384280,"sku":"41787","price":45.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0726\/7500\/0664\/files\/41787-The-Japanese-Pantry---Emiko-Davies-1.jpg?v=1760623482"},{"product_id":"apollo-state-of-the-art-cooking-and-a-party","title":"Apollo: State-of-the-art cooking and a party","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003ci\u003eApollo: State-of-the-art cooking and a party\u003c\/i\u003e by Frederik Bille Brahe is the first cookbook devoted to Apollo, his museum restaurant located in the courtyard of the historical art institution Kunsthal Charlottenborg in Copenhagen. Together with head chef Yuta Kurahashi, Frederik shares 104 recipes in Apollo’s signature style: playful, elegant, and rooted in a dialogue between Danish cooking and Japanese, French, and Italian cuisines. With its colourful palette and defining sense of chic, green gastronomy, \u003cem\u003eApollo\u003c\/em\u003e follows the much-loved and low-key \u003ca rel=\"noopener\" title=\"All the Stuff we Cooked\" href=\"https:\/\/doyoureadme.de\/products\/all-the-stuff-we-cooked-frederik-bille-brahe-4-edition-1?_pos=1\u0026amp;_psq=all+the+stuff+we+cooked\u0026amp;_ss=e\u0026amp;_v=1.0\u0026amp;variant=54331160658264\" target=\"_blank\"\u003e\u003ci\u003eAll the Stuff We Cooked\u003c\/i\u003e\u003c\/a\u003e and the wildly successful \u003ci\u003eAtelier \u003ca title=\"Atelier September\" href=\"https:\/\/doyoureadme.de\/products\/atelier-september?_pos=1\u0026amp;_psq=atelier+se\u0026amp;_ss=e\u0026amp;_v=1.0\u0026amp;variant=49807361573208\"\u003eSeptember: A Place for Daytime Cooking\u003c\/a\u003e\u003c\/i\u003e. Perfect for dinner party cooking, this is Frederik at his most expressive and collaborative. Edited by Jeni Porter and captured on film by photographer Nikolaj Møller, \u003ci\u003eApollo \u003c\/i\u003ealso explores how a group of talented friends came together to create the space, its textures, artworks, and atmosphere—setting the scene for a restaurant where delicious food, friends, music, art, design, and wine all meet, collide, clash, and coalesce. \u003ci\u003eApollo\u003c\/i\u003e is that really good party you never want to end.\u003c\/p\u003e","brand":"Apartamento","offers":[{"title":"Default Title","offer_id":56174783070552,"sku":"41969","price":63.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0726\/7500\/0664\/files\/41969-Apollo-State-of-the-art-cooking-and-a-party-1.jpg?v=1764841075"},{"product_id":"machs-lecker-tim-armann-copy","title":"Kleine Kuchen - 50 süße Rezepte für kleine Formen","description":"\u003cp\u003eKlein, fein \u0026amp; unwiderstehlich: Backideen für den kleinen Kuchenhunger\u003cbr\u003eManchmal muss es einfach Kuchen sein – aber nicht immer ein ganzes Blech! In diesem kreativen Backbuch erfährst du, u.a. wie du deine liebsten Kuchen-Rezepte ganz einfach ins Miniatur-Format bringst – perfekt für spontane Gäste, kleine Geburtstagskuchen oder einfach für dich selbst.\u003cbr\u003e\u003c\/p\u003e","brand":"Dorling Kindersley","offers":[{"title":"Default Title","offer_id":56295977222488,"sku":"42098","price":19.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0726\/7500\/0664\/files\/42098-Kleine-Kuchen-1.jpg?v=1764338593"},{"product_id":"rice-food-culture-journal-44","title":"RiCE Food Culture Journal #44","description":"\u003cp\u003eWhisky is, I believe, a drink that allows one to savour time. Each drop, born after years of maturation, is untouched by the pace of the world, slowly refined alongside the land, climate, and human endeavour. It is precisely this that imbues it with the breath of the soil, lending it a refined and dignified presence. Once a drink from distant lands, whisky has now taken root worldwide, with numerous distilleries emerging in Japan too. How might we weave moments of happiness with this spirit, now an indispensable presence at everyday tables and in pubs? In the winter of 2025, I wish to ponder this anew.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Ricepress","offers":[{"title":"Default Title","offer_id":56374788030808,"sku":"42207","price":25.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0726\/7500\/0664\/files\/42207-RiCE-Food-Culture-Journal-44-1.jpg?v=1765988205"},{"product_id":"the-duc-ngo-neue-asiatische-kuche","title":"The Duc Ngo: Neue asiatische Küche","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cmeta charset=\"UTF-8\"\u003eSo kocht The Duc Ngo: Die Geheimnisse aus der Kantstraße\u003c\/p\u003e\n\u003cp\u003eOb vietnamesisch-französische Brasserie, japanisches Izakaya oder koreanisches Streetfood: Der Berliner Spitzenkoch \u0026amp; Multigastronom The Duc Ngo ist einer der kreativsten Köche Deutschlands. Seine Küche verbindet authentische asiatische Aromen und Rezepte mit modernen Einflüssen und den überraschenden Duc-Twists.\u003cbr\u003eDieses besondere Kochbuch bringt die unverwechselbaren Gerichte aus Ducs Restaurants zu dir nach Hause: vom legendären Lachs-Tiradito aus dem 893 Ryōtei über Pho Bo Tai aus dem Madame Ngo bis zum Yang Yum Chicken aus dem NKP. Neben raffinierten Rezepten gewährt der Spitzenkoch inspirierende Einblicke in seine Küchenphilosophie und verrät dir, wie du mit einfachen Tricks unfassbar leckere Aromen auf den Teller zauberst!\u003cbr\u003e\u003c\/p\u003e","brand":"Dorling Kindersley","offers":[{"title":"Default Title","offer_id":56428006048088,"sku":"42248","price":34.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0726\/7500\/0664\/files\/Neue-Asiatische-Kueche_The-Duc-Ngo-1.jpg?v=1765988206"},{"product_id":"serviette-7-2025","title":"Serviette #7 2025 - Food is Ritual","description":"\u003cp\u003eIn Issue 07, we pull back the curtain on food’s traditions, rites, and rituals, from imitating a holy communion wafer to spilling the proverbial tea at post-dinner gossip sessions, and the literal run on Japanese matcha making supplies scarce. We get our future predicted by the world’s only cheese fortune teller, and take a golden hour tour of Marseille to enjoy apéro like seasoned food journalist Ezéchiel Zérah. We meet Venezuelan women taking to the sea to feed their families, Olympic Winter Game hopefuls chockfull of singular food habits, and the Indian coffee farmers who practice time-honoured rituals amid climate crisis upheaval. That’s not all though, there’s plenty more to venerate inside.\u003c\/p\u003e","brand":"Serviette Magazine","offers":[{"title":"Default Title","offer_id":56542184800600,"sku":"42343","price":28.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0726\/7500\/0664\/files\/Serviette-7-1.jpg?v=1768474671"},{"product_id":"the-gourmands-mushroom-1","title":"The Gourmand's Mushroom","description":"\u003cp\u003eMushrooms—psychoactive, medicinal, or delicious—have fascinated us for millennia. They were spiritual aids in ancient times and in modern times, inspiring artists from Bosch to Kusama. Join the culinary experts at The Gourmand on a mycological journey, with original recipes and texts from top chefs and critics.\u003c\/p\u003e","brand":"Taschen","offers":[{"title":"Default Title","offer_id":56725751726424,"sku":"42491","price":40.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0726\/7500\/0664\/files\/42491-The_Gourmands_Mushroom-1.jpg?v=1771234838"},{"product_id":"rice-food-culture-journal-45","title":"RiCE Food Culture Journal #45","description":"\u003cp\u003e.\u003c\/p\u003e","brand":"Ricepress","offers":[{"title":"Default Title","offer_id":56753338450264,"sku":"42558","price":25.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0726\/7500\/0664\/files\/42558-RiCE-Food-Culture-Journal-45-1.jpg?v=1771841399"},{"product_id":"flavours-friends-piccolo-edition","title":"flavours \u0026 friends - Piccolo Edition","description":"\u003cp\u003eThe dinner club collective TDD was founded in 2007 by Gülsüm Güler and İnci Güler. 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Based on the recipes, the book returns chronologically to the 27 dinner locations from 15 years of supper-clubbing and at the same time documents the displacement of artistic practice in urban space.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e","brand":"Bom Dia Boa Tarde Boa Noite","offers":[{"title":"Default Title","offer_id":56836677534040,"sku":"42692","price":32.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0726\/7500\/0664\/files\/42692-flavours-and-friends_Piccolo-Edition-1.jpg?v=1772706795"},{"product_id":"fermentiert-rezepte-fur-fermentierte-lebensmittel-und-wie-man-damit-kocht","title":"Fermentiert: Rezepte für fermentierte Lebensmittel und wie man damit kocht","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eDieses Buch bringt Fermentation direkt in deine Küche. 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Ob Einsteiger:in oder Fortgeschrittene:r – klare Schritt-für-Schritt-Anleitungen und inspirierende Ideen machen Fermentieren zu deinem Lieblingshobby, das ganz nebenbei noch einen gesundheitlichen Benefit liefert.\u003c\/span\u003e\u003c\/p\u003e","brand":"Christian Verlag","offers":[{"title":"Default Title","offer_id":56987758297432,"sku":"43034","price":29.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0726\/7500\/0664\/files\/43034-Fermentiert.jpg?v=1774851967"},{"product_id":"extended-lunch-mafruha-ahmed","title":"Extended Lunch - Mafruha Ahmed","description":"\u003cp data-rte-preserve-empty=\"true\"\u003eSince becoming the chef at Young Space, Mafruha Ahmed—who has cooked for the likes of Grace Wales Bonner, Sampha and Jamie xx—has come to understand that lunch is more than just a midday refuel. 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