Food Stories

8 Martinis with a twist

Yes of course you should never really drink more than two, but, as our book Spirited makes clear, there’s a lot of great variations on this classic to sample 8 Martinis with a twist

Cocktail makers get mobile in New York and London

Is this the way we should be enjoying our mixed drinks during the pandemic? Or would a copy of our new book Spirited make things a little easier? Cocktail makers get mobile in New York and London

All you need to know about Snacky Tunes

Discover the delicious and unexpected interplay between stove and stereo in this tasty new overview of great chefs and their love of music All you need to know about Snacky Tunes

How our Casa Mi Casa co-author wants to change the restaurant business

In a New York Times profile Daniela Soto-Innes explains why she wants to make restaurants kinder, less gruelling, places to work post-Covid How our Casa Mi Casa co-author wants to change the restaurant business

Snacky Tunes talk food and music with Frieze next week

Darin and Greg Bresnitz, hosts of the hit podcast, will chat with Frieze’s publisher, Rebecca Ann Siegel, about the cultural significance of our listening and eating habits Snacky Tunes talk food and music with Frieze next week

The true tales behind the world's greatest cocktails

Spirited: Cocktails from Around the World reveals the fascinating origins of the drinks we enjoy today The true tales behind the world's greatest cocktails

All you need to know about Spirited - Cocktails from Around the World

Our authoritative, global overview of cocktail recipes, from the classic to the cutting-edge, is a deeply satisfying mix All you need to know about Spirited - Cocktails from Around the World

What happened when Aaron Bertelsen tried Stephen Harris’s ice cream recipe?

The Great Dixter gardener and cook goes from pot to plate, courtesy of a recipe from The Sportsman chef
What happened when Aaron Bertelsen tried Stephen Harris’s ice cream recipe?

Ana Roš : 'Globalisation didn't touch us and it's helped the food'

'Slovenia might not have had a high-class dining culture, but whatever it lacks in haute cuisine, it more than makes up for in ingredients and tradition' she says in new interview Ana Roš : 'Globalisation didn't touch us and it's helped the food'

Take a look at what Phaidon chefs are cooking up after lockdown

Massimo reaches for a classic album; Ana Roš heads for the river; and Stephen Harris digs into British baking Take a look at what Phaidon chefs are cooking up after lockdown

NEW FOOD BOOKS


ABOUT PHAIDON

Phaidon is the premier global publisher of the creative arts with over 1,500 titles in print. We work with the world's most influential artists, chefs, writers and thinkers to produce innovative books on art, photography, design, architecture, fashion, food and travel, and illustrated books for children. Phaidon is headquartered in London and New York City.
Read more