Recipes for readers to inspire impromptu new morning rituals that break the cycle of isolation. Through Simone Hawlisch's photography and recipes, we explore spontaneous solutions that are often hidden in your cupboard to add a little magic to your next breakfast.
Swedish chefs and writers Anette Dieng and Ingela Persson have established a reputation around plant-based food and organic produce. Through Eat Your Greens!, they take us food journey over 800 recipes from over 40 vegetables. They show that a little imagination can reduce food waste at home. Here's a taste of what to expect from the book. Read more
American-born and now Danish-based, Matt Orlando is using his wealth of culinary schooling to foster a new, more sustainable model for his restaurant Amass. Using an in-house garden and other mechanisms, he has begun to drastically reduce his carbon footprint while focusing on vegetables. Read more
Recording and compressing mystical frozen moments to indicate the strangeness of time whilst also portraying metropolis spreads as deserted ghost towns, Vishal Marapon delicately captures the city in harmonious silence and empty of human life. Read more
To coincide with the American release of Story on a Plate, we put the spotlight on Emma Bengtsson, a chef that grew up in a quaint Scandinavian fishing village but has gone on to leave a prominent mark on New York's culinary scene. Read more
"Kitchens should be like orchestras where each instrument has its own time and rhythm," explains acclaimed Mexican chef Martha Ortiz. Following a feature in our book, Story on a Plate, Ortiz opens up about empowering feminism through plating and how Latin American cuisine is set to conquer global gastronomy. Read more