The Front covers varies and particular cover cannot not be specified for order, but you can state your cover preference in the order notes at checkout and, if available, we will send that one.
One 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.
These 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.
The 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. With three 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.
Art - Home & Living - Interior Design
Apartamento, Issue 31
An everyday life interiors magazine. Apartamento is widely recognised as today’s most influential, inspiring, and honest interiors magazine. International, well designed, simply written, and tastefully curated since 2008, it is an indispensable resource for individuals who are passionate about the way they live. The publication is published biannually from its headquarters in Barcelona. It also […]225 SEK
Food & Drink
All the Stuff We Cooked (Apartamento)
All the Stuff We Cooked is Frederik Bille Brahe’s first cookbook. Edited by Jeni Porter, it features 44 recipes for simple but thoughtful dishes, some staples from his internationally renowned Copenhagen restaurants349 SEK
A Thing on a Table in a House
This book is in itself a Serban Ionescu sculpture, its 68-page oversized board book format having been printed and precisely die-cut to mimic the rambling contours and dazzling colours found on the steel sculptures of this prolific New York-based, Romanian-born artist. It also doubles as a play, penned in three acts by Serban’s fellow artist […]475 SEK
Climate - Culture & Lifestyle - General Interest - Health - Mind - Philosophy - Politics - Society
At a Distance: 100 Visionaries at Home in a Pandemic
In March 2020, Spencer Bailey and Andrew Zuckerman were just beginning The Slowdown, a New York–based media company that aims to make sense of a world addicted to speed, advocating for a more thoughtful and considered approach to the moment. As Covid-19 emerged and lockdowns began, a global slowdown unfolded with an immediacy neither of […]425 SEK