Farta, Issue 3 – Rabanada

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 […]

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 […]