Farta, Issue 2 – Frango Assado

Pit magazine is about cooking outside, over live fire. It’s about the smell of smoke in the air, the singed hairs on your fingers and the pink ring on a rack of ribs you cooked at the end of your garden. Pit explores the global traditions of cooking using age-old methods, from American BBQ to […]

Sandwich is written as a celebration of the often overlooked, but universally beloved culinary creation, the sandwich. In this issue: The new Sandwich ropes in potty-mouthed chef Gordon Ramsey as guest editor, and to show thanks he invites the Sandwich posse back to his gaff in the LA hills to chat about how effing cheffing […]

Celebrate Portugal’s vibrant, globally-influenced and highly influential food culture via more than 550 classic and contemporary recipes from the acclaimed chef Leandro Carreira. With its diverse cuisine and intriguing culinary history, Portugal is a top travel destination for food lovers worldwide. Portugal: The Cookbook gathers together dishes from every region of the country, including fish and shellfish dishes from […]

Eaten is a new, beautifully designed print magazine focused on everything food history. Three times a year we publish a new volume filled with a cornucopia of old recipes, enlightening gastronomic essays, and the fascinating and forgotten tales of the people who have grown, cooked, and enjoyed all things edible over the centuries. Our contributors […]