ISSUE #3: THE RESIST ISSUE.

Take solace and strengthen your community with small acts of resistance in kitchens, farms, stores, and restaurants.

Who knew fighting the power could be so delicious? A battle between hard seltzers; supper with The Simpsons; an illustrated survey of dumplings around the world; baguettes & brie and me, and more.

Cover by Jaz Meier. Stories | Art | Ideas | Food | Place | People • 80 full-color pages • 6.75” x 9.375” • Gorgeously illustrated, lush photography • Printed on a luxurious matte paper stock • A true coffee-table keepsake

Trejo's Tacos: Recipes and Stories from L.A.: A Cookbook (Hardback)

Hollywood’s baddest good guy shares 75 recipes that make Trejo’s Tacos the Los Angeles go-to for award-winning tacos, donuts, and more.

      Long before he became a Hollywood star, Danny Trejo's mother longed to open a restaurant. After years that included incarceration and rehabilitation, Danny has finally made his mothers dreams come true. 

     In Trejo’s Tacos, Danny shares 75 easy to make recipes -- succulent carnitas, vegan cauliflower tacos, and cinnamon-sugar lowrider donuts are some highlights.

     This beautifully styled and photographed book also pays homage to Danny's hometown-- from his favorite dining spots to his favorite characters. 

EATEN No. 19: Meat features all the juicy historical tales your carnivorous heart desires, from the saga of döner kebap in Berlin, a story of a meat-loving Indian king, and a biography of the world's oldest ham. (Winter 2024)

Contributors include:

* Victoria Flexner on the history of making meaty monsters in the medieval European kitchen
* Freda Mumbayo on corned beef and colonialism in Ghana
* Arabella Paulovich on chicken adobo and the farmworkers' movement
* Percy Bysse Shelley on why you should definitely not be eating any meat at all

EATEN No. 16: Spicy celebrates some of the most flavorful, fiery, and fascinating moments of culinary history, from everyone’s obsession with Dracula’s paprika to the origins of New Mexico’s signature chiles and the bloody story of nutmeg. (Spring 2023)

Contributors include:

* Alana Al-Hatlani on the relationship between the devil and spice
* Sejal Sukhadwala on the British origins of curry powder
* Sam Bilton on the evolution of gingerbread
* Zoe Suen on the prolific rise of Lao Gan Ma chili oil

Recently profiled by Saveur Magazine—Indie Food & Drink Mags That Can Take All Our Money.

Whatever style you’re loyal to, there’s a slice for you here.

A coast-to-coast survey of over two dozen rockstar pizzaiolos; frozen pizza reviews by Simpsons writer and showrunner, Bill Oakley; a history of frozen-pizza legend, Rose Totino, and a custom recipe for pepperoni pizza ice cream.

An illustrated overview of classic St Louis eats.

The origin story of the PNW’s love affair with Seattle-style teriyaki, and finding joy in the confines of your home kitchen.

Cover by Betty Turbo.

Stories | Art | Ideas | Food | Place | People • 120 full-color pages • 7.5” x 9.5” with a spine • Gorgeously illustrated, lush photography • Printed on a luxurious matte paper stock • A true coffee-table keepsake

ISSUE #2: THE MARKET ISSUE.. Did anyone ever tell you not to go grocery shopping on an empty stomach? Forget that. Approach your local market—and this issue—with a hearty appetite.

Food fights the patriarchy; an illustrated tour of a Thai street market; just what is ingredient hoarding?; the groceries we need, and more. Featured writing by Heather Arndt-Anderson.

Stories | Art | Ideas | Food |Place | People

• 80 full-color pages
• 6.75” x 9.375”
• Gorgeously illustrated, lush photography
• Printed on a luxurious matte paper stock
• A true coffee-table keepsake

Award-winning chef and Food Network host John Ash presents 250 recipes with buying guides, seafood preparation techniques and sauce pairings. A comprehensive dive into shellfish, crustaceans, finned fish and more, you'll learn how to turn your seafood into stellar dishes.

 

“An expansive collection that celebrates the versatility of the Mediterranean diet… Busy home cooks would do well to check this out.” —Publishers Weekly 

Discover just how easy it is to cook and enjoy the world’s healthiest diet—without spending hours shopping for ingredients or cooking in your kitchen. 

The debut cookbook from one of the country's most celebrated and pioneering restaurants, Michelin-starred State Bird Provisions in San Francisco.

Few restaurants have taken the nation by storm in the way that State Bird Provisions has. Inspired by their years catering parties, chefs Stuart Brioza and Nicole Krasinski use dim sum style carts to offer guests small but finely crafted dishes ranging from Potato Chips with Crème Fraiche and Cured Trout Roe, to Black Butter-Balsamic Figs with Wagon Wheel Cheese Fondue, to their famous savory pancakes (such as Chanterelle Pancakes with Lardo and Maple Vinegar), along with a menu of more substantial dishes such as their signature fried quail with stewed onions.
Their singular and original approach to cooking, which expertly blends seemingly disparate influences, flavors, and textures, is a style that has influenced other restaurants throughout the country and is beloved by diners, chefs, and critics alike. In the debut cookbook from this acclaimed restaurant, Brioza and Krasinski share recipes for their most popular dishes along with stunning photography, and inspire readers to craft an unforgettable meal of textures, temperatures, aromas, and colors that excite all of the senses.

Unlock the ultimate resource for mastering the art of baking and viennoiserie!

The Big Book of Baking & Viennoiserie is the must-have title for every baker, from iconic French classics to global delicacies and original creations.

Six renowned experts—Jérémy Ballester, Brian Boclet, Jean-Marie Lanio, Olivier Magne (MOF), Thomas Marie (MOF), and Patrice Mitaillé—share their skills and insights in this comprehensive volume. Includes: 200 detailed recipes with professional techniques, 30 illustrated step-by-step guides, practical tips and expert knowledge.

Ideal for baking professionals and discerning enthusiasts eager to refine their craft.

The Essential Bar Book is full of indispensable information about everything boozy that’s good to drink. This easy-to-navigate A-to-Z guide covers it all, from the tools of the trade to the history and mythology behind classic and modern drinks, and features 115 recipes for the world’s most important cocktails.