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[vc_row][vc_column width='1/5'][/vc_column][vc_column width='3/5'] In our Surprise Subscription this month is a treat from the curious, charming publishing house Happy Potato Press. While we fell in love with all of Happy Potato’s creations immediately, we have to admit that the cheerful yellow cover of ‘One Ingredient Recipes’ in particular always brings a smile to our faces. And we thought perhaps it could do the same for you! This Is Not A Commercial - Art by Veli & Ramos

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Anders Frederik Steen, one of the central figures of natural winemaking, started out as a sommelier in Copenhagen - first at Noma, then opening Relæ and Manfreds - before heading to the South of France in 2013 to become a winemaker himself. These are his notes on winemaking and wine drinking, but they are also the doubts and insights during the learning process.⁠⁠ Poetry is Growing in our Garden shows what it means to understand (and misunderstand) wine, to taste and pair it, the balance between craftsmanship and abstract philosophy, and the technical details, in short, the thoughts of someone deep in their craft.⁠⁠   Buy...

Fresh off the press: The fantastic cookbook Amphorea Me Kéfi. Not only is this beautiful project self-published with heart and attention to detail, but the recipes are collected over years and tell the story of a family and togetherness - and (obviously) food. ⁠⁠ ⁠⁠ The Greek soil is barren, unruly and yet fertile. Pigments and herbs, plants and fruits are constant sources of recipes, ideas, stories and images. It all started with Giagia, the Greek grandmother who passed on her passion for cooking to all her six children, including her second-born son Stelios. The secret of this cuisine: fresh ingredients processed by hand and Greek gold - olive oil - as the basis. Over the years, Stylianos' traditional dishes have been refined and developed into an authentic and independent cuisine. Daughter Dimitra has been collecting his recipes for years. This gave rise to the idea of publishing them in a cookbook. After almost exactly thirty years, Stelios and Regula are closing the chapter of Taverna Amphorea and passing on the space and tradition to a new generation. The cookbook is meant to let the recipes of Taverna Amphorea and the Greek way of life celebrated in it - kefi - travel on. "Amphorea Me Kefi" is a matter of the heart and a way of life.⁠⁠   Buy...

We love bread! But times are changing and the staple food has been torn between supermarkets with cheap ready-made baked goods full of additives and beautifully designed new bakeries that make bread an expensive commodity for sometimes, but definitely not for everyday consumption. And then there are the intolerances and the demonisation of carbohydrates. Gone are the days when bread was bought from a baker with tradition and knowledge at a low price and eaten daily. Bread has become a social question. ⁠ ⁠ Brot is dedicated to what is probably the most important food, the bread - at least for Germans.   Buy...

This cookbook is dishing up recipes from major data leak scandals. ⁠Our years with the internet have been marked by an exponential growing mass of data - and the scandalous leaks of some of that collected information. But while everyone scours with paranoia the overabundance of material in those leaks to find incriminating information - there must be something there, right?! It cannot only be chaos! - Demetria Glace has found actual cooking recipes in the data clutter.⁠⠀ ⁠⠀ Released just in time for hacking season, The Leaked Recipes Cookbook showcases over 50 recipes found in the biggest email leaks of the last 15 years, including the very best cookie and a "secret" barbecue sauce among many others.⁠⠀ Beginning in March 2016, Democrats started to receive emails from companies like Google asking them to click on the link to reset their passwords. Some of Hillary Clinton’s presidential campaign staffers did. And that is how we got the recipe for the Genovese Pie! Of course this is also how Pizzagate came to life and screwed with the head of some out of touch with reality people, but that you will find in another chapter: The Conspiracy Course.⁠⠀ Buy...

Some trips are too short for bad meals!⁠ From a Ceviche recipe for exciting summer nights that leave you no time to cook to a romantic roasted pig's head dinner for the non faint-at-heart couples to a dish that feeds the desire for the smell of salt on your skin even when the sea is far away - 11 chefs from iconic restaurants let you into their secrets, each sharing one recipe so you can travel without leaving home. For what better way to teleport to a place than through smells and tastes. Buy...

The fact that our future doesn't look that bright when we keep business as usual is frankly nothing new. Ollie Hunter's sustainable cook book 30 Easy Ways to Join the Food Revolution may doesn't have the one and only solution but it is a beginning to change the way we produce, buy, utilise and eat organic and (!) affordable food. This book gives an insightful understanding of sustainable approaches with a zero waste policy shifting the perspective on growing veggies by your own, avoiding plastic and how to get the finest seasonal ingredients within 30 miles around you. Buy...

Kimchi is a millennia-old, preserved food of Korea, and kimjang, the making and sharing of kimchi to be eaten over winter months, was designated as a UNESCO Intangible Cultural Heritage of Humanity in 2013. Napa cabbages and Korean radishes are salted, coated in red pepper powder, garlic, and other savory ingredients, and then left to ferment. As each family developed their own recipe, kimchi became more diverse with each passing generation. Kimchidok crocks kept in the ground have been replaced by refrigerators in the home specifically for kimchi storage—evincing the everlasting symbolism of kimchi on the Korean table. Today, fermentation is a major trend in gastronomy culture, and this naturally fermented, probiotic-rich food is revered worldwide.⁠ Buy...

Simple physics dictates that when you stir your tea in a cup, centrifugal forces should make any tea leaf residue move outwards towards the wall of the tea cup. Why is it then, that the opposite happens and they gather in the center? Don't worry if you do not know the answer. Nobel Prize laureate Erwin Schrödinger (the one with the cat) could not find an explanation either. He brought the question to Albert Einstein, who came up with a theory, which he used to then also explain why riverbeds have a meandering shape. Which shows that a simple cup of tea makes even the brightest of us a bit smarter.⁠ And so does Journal du Thé issue 3, with wonderful little anecdotes like this, an Indian tea diary, the most beautiful tea cups and pots from ceramic and copper, tii-time in Zimbabwe, and stories about Wagashi - the most delightful Japanese sugary treats. Buy...

Strudel, Noodles and Dumplings is a long-awaited revival of the underrated German cuisine, proving that there is more to it than Bratwurst and Black Forest gateau.⁠ Anja Dunk’s German food is gently spiced, smoky and deeply savoury. From recipes such as whole-wheat buttermilk waffles to caraway roast pork and red cabbage, quince and apple slaw, her way of cooking is vibrant, honest, quick and deeply intertwined with the seasons and the weather. Featuring over 200 recipes for the everyday family table, as well as for snacks and special occasions.⁠ Buy...