Wildness: An Ode to Newfoundland and Labrador

Aska is the first book from chef Fredrik Berselius, who was awarded two Michelin stars within six months of opening his restaurant in 2016. This chef monograph takes the reader on his journey to New York City from Sweden, finding a 1860s Brooklyn warehouse, and conceiving of every aspect of his restaurant, far beyond the […]

Named UK’s best restaurant in the Estrella Damm National Restaurant Awards in 2016 and 2017 For home cooks, Stephen Harris, the chef at the UK’s #1 restaurant, The Sportsman, shares the age-old and modern techniques to perfect 50 British classics. From all appearances, The Sportsman, in Whitstable, Kent, is a standard English seaside pub. Following […]

René Redzepi committed to writing a journal for an entire year to reflect on this question and the result is A Work in Progress: Notes on Food, Cooking and Creativity. Three books in one, a journal, recipe book and flick book, A Work in Progress recounts the day-to-day life at Noma – from the trials […]

Fäviken is an exclusive insight into one of the world’s most interesting restaurants: Faviken Magasinet in Sweden. Narrative texts, photographs and recipes explain head chef Magnus Nilsson’s…..