Stories

As virtual gatherings become the new norm, why not elevate your home drinking experience with expert cocktail recommendations from some of the world’s top mixologists? From Guillaume Le Dorner’s meditative Avignon with Cognac and frankincense, to Colin Field’s elegant French-inspired Serendipity, and Erik Lorincz’s timeless Dry Martini and Negroni, these signature “quarantinis” offer a passport to global flavors without leaving your screen. Drawing insights from the books *Regarding Cocktails* and *Where Bartenders Drink*, this guide celebrates the artistry of bartending and encourages us to savor finely crafted drinks that create lasting flavor memories—proving that even in lockdown, a well-made cocktail can bring connection, comfort, and a touch of sophistication to your social whirl.

Slovenian chef Ana Roš crafts extraordinary cuisine deeply rooted in the wild, foraged traditions of her remote homeland, transforming local ingredients like trout and aged Tolminc cheese into contemporary wonders at Hiša Franko. Alongside her husband Valter Kramar’s expertise in natural wines and cheese maturation, their dishes embody the essence of the breathtaking Soča Valley. Across the Atlantic, Rocky Barnette channels the rugged spirit of Marfa, Texas, drawing on indigenous Mexican culinary techniques and local Mennonite produce to create a unique desert dining experience at the Capri. Both chefs reveal how isolation and a deep connection to place ignite creativity, tradition, and resilience in their exceptional cooking, inviting readers to explore these remarkable culinary landscapes in new books dedicated to their stories.

Visiting beautiful country gardens like Great Dixter may be on hold, but gardener and cook Aaron Bertelsen offers inspiring tips from his new book, *Growing Fruit & Vegetables in Pots*, to help you cultivate fresh produce no matter your space. Whether in a city apartment or a small courtyard, Bertelsen shares creative ideas for container gardening, highlighting easy-to-grow herbs such as basil, chives, parsley, mint, and tarragon. He emphasizes practical advice on how to care for each plant, from ideal sunlight and watering routines to choosing healthy starts over supermarket pots. Perfect for gardeners of all levels, his guidance not only brings fresh flavors and greenery into your home but also encourages sustainable, enjoyable growing all year round.

Aaron Bertelsen, the celebrated vegetable gardener at Great Dixter, shares his passion for cultivating a thriving container garden even in small or challenging spaces. Whether you have a humble windowsill or a courtyard, Bertelsen encourages growing everything from salad leaves and kale to peas and artichokes, emphasizing convenience, quality, and aesthetics. He offers practical advice on choosing pots—from terracotta to recycled containers—and essential tools, while stressing thoughtful plant selection based on your kitchen needs and local conditions. His new book, *Grow Fruit & Vegetables in Pots*, is a treasure trove of tips and recipes designed to help anyone transform limited space into a lush, productive garden bursting with fresh, flavorful ingredients.

Marfa, Texas, may be a tiny desert town, but its cultural impact is vast, shaped profoundly by minimalist artist Donald Judd’s arrival in the 1970s, which transformed it into a global pilgrimage site for artists and creatives. Chronicled by Texas native Virginia Lebermann, co-founder of Ballroom Marfa and co-owner of the iconic Capri restaurant, the town blends its rich ranching heritage with an avant-garde artistic spirit. The Capri, a repurposed WWII hangar, embodies this unique fusion, offering cuisine inspired by local foraged ingredients that reflect Marfa’s rugged landscape and borderland culture. Judd’s legacy resonates deeply here, not only through monumental art installations but also through vibrant cultural spaces and flavors that capture the essence of this extraordinary desert enclave.

Ana Roš, the acclaimed Slovenian chef behind the renowned Hiša Franko, shares her culinary journey alongside her partner Valter Kramar, the adventurous sommelier who expertly oversees the restaurant’s wine and cheese selection. Rooted in family tradition and a deep appreciation for Slovenia’s natural wines and artisanal cheeses, Valter embraces the unconventional, favoring biodynamic and organic bottles that perfectly complement Ana’s bold, characterful dishes. Together, they have transformed Hiša Franko into a haven where intense flavors and spirited wines coexist, inviting diners to experience the wild, vibrant essence of Slovenian terroir. Their story, rich with passion and a touch of audacity, is beautifully captured in the new book *Ana Roš: Sun and Rain*.

At Hiša Franko, nestled in the remote Slovenian Alps, chef Ana Roš crafts a culinary experience deeply intertwined with the rugged natural world around her. From the soaring mountains that shape daily life and moods to the rare marble trout swimming in the nearby Soča river, every ingredient tells a story of place and tradition. Roš’s cooking reflects both her parents’ contrasting influences—her father’s mountain hunting heritage and her mother’s Mediterranean seafood nostalgia—blending land and sea in a unique, ‘post-pastoral’ style that bridges local produce with global inspiration. This complex, ever-changing environment infuses her dishes with raw beauty and profound authenticity, making Hiša Franko a celebration of nature’s power, seasons, and the vibrant culture of Slovenia’s wild heart.

Jp McMahon’s culinary journey, anchored in the rich landscapes and ingredients of Galway, beautifully blends local tradition with global influences in his latest release, The Irish Cookbook. Embarking on a lively book tour, McMahon will share his passion and recipes—from brown soda bread with stout and treacle to hearty beef ribs in stout—across Ireland and the UK, including special events in Dublin, Liverpool, and London. Alongside engaging talks and cookery demonstrations, he’ll explore the origins and evolution of Irish cuisine before returning home for a celebratory launch in Galway. For those who can’t attend, this cookbook offers an inviting, flavorful glimpse into Ireland’s vibrant food culture.

Ana Roš, the acclaimed Slovenian chef named best female chef of 2017, shares her remarkable journey from a wild, athletic childhood marked by dance and skiing to overcoming anorexia and discovering her passion for food. Born into an intellectual family, Roš initially viewed cooking as a mundane task, but a transformative trip to Tanzania sparked her love for cuisine. Defying her parents’ expectations, she took over her boyfriend’s family restaurant, Hiša Franko, where she boldly redefined culinary boundaries with innovative flavors and a fearless spirit. Her story, captured in her new book *Sun and Rain*, reveals a rebellious trailblazer who turned challenges into triumphs, reshaping the culinary world while honoring her roots and family influences.

Ana Roš, the acclaimed Slovenian chef and winner of the World’s Best Female Chef Award, transformed her life and career by embracing the unique Alpine-Mediterranean terroir of her homeland. Growing up in the Julian Alps with a rich intellectual family background, Roš initially pursued international science and diplomacy before love and fate led her to take over her partner’s family restaurant, Hiša Franko. There, she crafted a singular culinary style rooted in the lush local landscape—melding rare regional ingredients like deer heart, marble trout, and fresh seafood with her relentless curiosity and hands-on learning. Her debut cookbook, *Ana Roš: Sun and Rain*, offers not only vibrant recipes but also a captivating tale of perseverance, deep cultural heritage, and serendipitous success that redefines what it means to become a world-class chef beyond traditional culinary pathways.

In The Irish Cookbook, Michelin-starred chef Jp McMahon challenges the widely held belief that soda bread is an ancient Irish staple, revealing it only emerged in the late nineteenth century due to the introduction of American wheat and bicarbonate of soda. Tracing Ireland’s evolving bread traditions from barley and oat breads to Norman-influenced refined loaves, McMahon highlights the dual bread culture shaped by class and climate. He celebrates the contemporary revival of sourdough through artisanal bakers while still embracing soda bread as a beloved accompaniment, offering readers fresh perspectives and recipes that honor Ireland’s rich culinary history and its ongoing evolution.

Signature Dishes That Matter offers a captivating journey through 300 years of restaurant culture, showcasing the iconic dishes that have shaped culinary history around the world. From the first gelato served in egg cups to Dominique Ansel’s innovative Cronut®, this acclaimed book, named Food Book of the Year by The Times, unveils the secrets behind legendary recipes that have defined dining—from classic fine dining to today's inventive kitchens. Expertly curated and richly detailed, it is both a cultural history and a practical cookbook, inviting readers to recreate these signature dishes and add their own creative touches.

Leah Koenig reflects on a transformative year marked by the joy of welcoming a new baby, a memorable summer in California savoring fresh produce, and the successful launch of her acclaimed The Jewish Cookbook. Praised by culinary icons like Nigella Lawson and Gwyneth Paltrow, the book celebrates over 400 recipes spanning Jewish communities worldwide, blending tradition with contemporary flair. Balancing motherhood, travel, and her culinary career, Leah shares heartfelt moments of sleep deprivation, family adventures, and exciting plans for a slow-paced book tour in 2020. With vibrant dishes from gefilte fish to yeasted pumpkin bread, The Jewish Cookbook invites home cooks to explore and cherish the rich, diverse flavors of global Jewish cuisine.

Big Mamma Cucina Popolare brings the vibrant spirit of authentic Italian trattorias to life with its warm, generous atmosphere and exceptional cuisine. Founded by two Frenchmen passionate about Italian food, Big Mamma has grown into a beloved group of restaurants across France and the UK, renowned for sourcing ingredients directly from dedicated Italian producers and boasting a young, talented Italian kitchen brigade. Their cookbook captures this magic, offering playful, classic recipes with a twist—like spaghetti carbonara served in a cheese wheel and quirky dish names such as Egg Sheeran. More than just recipes, it’s an invitation to enjoy Italian cooking with passion, creativity, and a joyful spirit, perfect for sharing with friends, family, or indulging solo.

Lee Tiernan’s journey from a kitchen-averse kid to the mastermind behind Black Axe Mangal—a beloved London hotspot known for its expertly butchered meats, open-fire cooking, and bold skate-culture vibe—unfolds in his new book. Inspired by a soul-satisfying kebab in Copenhagen and shaped by collaborations with culinary stars, Tiernan shares not only his personal story but also the core techniques behind his iconic dishes like oxtail with bone marrow and anchovy. With Fergus Henderson hailing him as a “squid-ink dark magician” of flavor, the book offers fans a hands-on guide to smoking, grilling, and breads, all spiced with Tiernan’s signature salty humor and unapologetic authenticity. This is a must-read for anyone craving great food without the haute-cuisine airs and a vivid taste of London’s vibrant culinary scene.

Big Mamma’s Italian restaurants bring a playful twist to traditional dining with pun-filled dishes like Ceviche Guevara and Snoop Dogg Pasta, blending warmth and generosity with a bold, fun-loving spirit. Founded by Victor Lugger and Tigrane Seydoux, these eateries combine classic Italian flavors with a cheeky Anglo-American flair, creating a dining experience that’s as much about joy and laughter as it is about exceptional food. Their new cookbook, Big Mamma Cucina Popolare, captures this vibrant energy, offering over 120 inventive recipes—from timeless classics like Risotto alla Milanese to modern creations like Burrata Flower Power—perfect for entertaining or cozy nights in.

Sukkot, the vibrant Jewish festival often compared to a harvest celebration or Thanksgiving, marks the end of the agricultural year and commemorates the Exodus from Egypt. During this time, participants build sukkahs—temporary outdoor booths symbolizing both the shelters of ancient agricultural workers and the refuges of fleeing Jews. Food plays a central role in the festivities, with dishes like yeasted pumpkin bread, hot beet borscht, and stuffed onions highlighting seasonal flavors and themes of abundance. Leah Koenig, author of The Jewish Cookbook, shares these delightful recipes that showcase the rich, diverse, and evolving nature of Jewish cuisine from communities around the world, making this holiday—and its food—an inspiring fusion of tradition and innovation.

Yom Kippur, the solemn Day of Atonement marked by a 25-hour fast, is traditionally preceded and concluded with meaningful meals. Leah Koenig, author of The Jewish Cookbook, highlights favorite dishes like Jam and Poppy Seed Kugel, a Hungarian-inspired noodle kugel with sweet jam pockets and nutty poppy seeds; Pastrami Lox, a flavorful twist on classic bagel and lox with pastrami spices; and Chilled Apples with Rose Water, a refreshing Persian dessert perfect for breaking the fast. These recipes celebrate the rich diversity of Jewish culinary traditions, beautifully captured in The Jewish Cookbook, which offers over 400 recipes spanning Jewish communities worldwide.

Brazilian artist Adriano Rampazzo combines his fine arts background and culinary experience to bring iconic restaurant dishes to life through delicate, detailed illustrations in the book Signature Dishes That Matter. After studying art in São Paulo and culinary school, Adriano worked in various kitchens before refining his unique style at London’s Central Saint Martins. His approach balances precision with natural imperfections, using fine line work and watercolor to capture the essence of each dish with humor and care. Over five intense months, he researched and illustrated a wide range of celebrated recipes—from Big Macs to intricate seafood dishes—often tasting multiple versions himself to fully understand them. Adriano’s vibrant artwork honors the rich cultural history of global cuisine, celebrating the artistry found both on the plate and the page.

Le Procope, Paris’s oldest continuously operating café since 1686, is celebrated not only for its history but also for innovating gelato. Founded by Sicilian immigrant Procopio Cutò, who adapted his grandfather’s sorbetto recipe by replacing honey with sugar and using salt to speed freezing, Le Procope made this once-exclusive treat widely accessible. Originally served in egg-shaped cups, gelato became a hit at the café, attracting luminaries like Balzac, Victor Hugo, and Benjamin Franklin. With royal backing and literary nods from Voltaire, Le Procope’s legacy as a pioneer of France’s beloved frozen dessert endures, offering a delicious taste of history still enjoyed today.

The Big Mac, one of the world’s most iconic burgers, wasn’t crafted by a famous chef but by Jim Delligatti, a McDonald’s franchise owner near Pittsburgh, Pennsylvania. Striving to boost profits and attract new customers, Delligatti cleverly invented the double-patty burger with three sesame seed buns, cheese, lettuce, pickles, onions, and a unique “special sauce” that only became fully understood decades later. Despite initial pushback from McDonald’s corporate, the Big Mac launched nationwide in 1968 and quickly became a cultural phenomenon, even inspiring the Economist’s “Big Mac index” to measure global currency values. This story is just one of many in *Signature Dishes that Matter*, a book that explores the fascinating histories behind iconic meals that changed the culinary world.

Emilia Terragni, publisher at Phaidon, has revitalized Italy’s iconic cookbook, The Silver Spoon, with The Silver Spoon Classic—a beautifully curated collection of 170 essential recipes accompanied by stunning new photography that highlights Italian dining culture and table settings. This edition distills the original’s extensive repertoire into a more approachable, regionally diverse selection, celebrating Italy’s culinary traditions while encouraging cooks to master the basics before confidently experimenting. Emilia emphasizes the importance of quality ingredients, seasonal produce, and the ritual of setting a simple yet elegant table, capturing the true spirit of Italian home cooking and conviviality in this elegant gift-worthy volume.

Mitchell Davis, Chief Strategy Officer of the James Beard Foundation, reflects on the evolution and significance of signature dishes through an insightful conversation with legendary French chef Paul Bocuse, a pioneer of nouvelle cuisine. Bocuse emphasized that the era’s most profound innovation was the rise of the chef-owner, allowing culinary creativity and personal artistry to flourish. While some iconic dishes originated from anonymous beginnings, many became cultural touchstones closely tied to their creators or restaurants, evolving from trends into culinary icons like Eggs Benedict or Avocado Toast. Davis explores the complexities of adaptation, cultural appropriation, and the power dynamics behind popular recipes, highlighting how fame can both elevate and burden chefs. The article also traces the modern era’s shift, marked by social media’s impact and legal protections such as trademarks, exemplified by Dominique Ansel’s Cronut®. Ultimately, each signature dish mirrors its maker and moment, shaping the dynamic landscape of global cuisine.

Signature Dishes That Matter delves into the captivating stories behind over 200 iconic restaurant creations that have shaped chefs, establishments, and culinary history across centuries. From 17th-century Parisian gelato to modern delights like Shoreditch’s whole turbot, this beautifully illustrated book explores how dishes like Ferran Adrià’s inventive Spherical Green Olives or James Beard Foundation’s Mitchell Davis’s favorite roast chicken became defining moments in gastronomy. Curated by international experts, it blends classic classics and beloved street foods with personal reflections and recipes, offering ambitious foodies and cooks a unique journey through the evolution of taste, culture, and history on our plates.

Jewish cuisine is wonderfully diverse, shaped by geography and history, as highlighted in The Jewish Cookbook. Take the iconic potato latke, often seen as the quintessential Ashkenazi Hanukkah treat, which actually evolved from the medieval Italian kaese latkes made with soft-curd cheese. Once potatoes became a staple ingredient brought into kitchens by adventurers like Francis Drake, Jewish cooks embraced them wholeheartedly, making the crispy, savory potato latke a beloved classic today. The book not only shares the original cheese version but offers creative twists like curried sweet-potato latkes, alongside a detailed recipe for the traditional fried potato latkes served with sour cream and applesauce—a true celebration of Jewish culinary heritage.

Italian culinary heritage is beautifully captured and celebrated in The Silver Spoon Classic, a newly refreshed edition of Italy’s definitive cookbook originally published in 1950. Renowned for preserving hundreds of traditional recipes from all regions, this edition offers 170 authentic dishes presented with vibrant new photography, accessible instructions, and helpful symbols for dietary preferences. From beloved staples like Milanese Risotto and Tiramisu to unique specialties such as Braised Boar with Apples, the book guides cooks of all skill levels to create delicious meals that honor Italy’s rich food culture. Elegantly designed and thoughtfully organized, The Silver Spoon Classic not only teaches recipes but also imparts essential Italian dining customs and culinary lore, making it an indispensable companion for anyone eager to bring true Italian flavor and style into their kitchen.

Jewish cuisine is a vibrant and evolving tapestry that spans continents and cultures, from Morocco to Mexico and beyond. The Jewish Cookbook celebrates this rich diversity with over 400 recipes that showcase traditional and contemporary dishes for every occasion, from everyday meals to holidays and life’s milestones. Featuring contributions from renowned chefs like Yotam Ottolenghi and Michael Solomonov, the book offers a global perspective on Jewish food, including dairy-free, gluten-free, vegan, and vegetarian options. Authored by Leah Koenig, whose work has appeared in top publications, this beautifully organized collection invites home cooks to explore the full spectrum of Jewish culinary heritage and innovation.

The Garden Chef offers a captivating glimpse into how the world’s top chefs cultivate and cook with ingredients from their own kitchen gardens, blending sustainability with creativity. Featuring over 100 garden-focused recipes and insights from 40 renowned chefs, the book highlights the pioneering influence of Alice Waters, whose trailblazing approach to plot-to-plate cooking helped popularize organic, local produce in America. From her fragrant herb beds to tips on year-round salad growing and the simple joy of a fresh garden tisane, Waters brings an inspiring, hands-on philosophy to home gardeners and food lovers alike. This beautifully illustrated volume is a treasure trove of inspiration for anyone eager to connect with the freshest flavors straight from garden to table.

At Raymonds in St. John’s, Newfoundland, chef Jeremy Charles celebrates the province’s unique culinary heritage by transforming traditional local ingredients like cod sounds—fish swim bladders cured and fried into delicacies—and bottled moose, preserved meat cooked over open fires. His new book, Wildness, showcases these overlooked specialties alongside stories of resilient Newfoundlanders like ex-fisherman-turned-geologist Brian Dalton, highlighting the community’s deep connection to their rugged land and sea. Charles proudly invites readers to explore Newfoundland’s rich flavors and enduring traditions, offering a heartfelt tribute to a place and people often forgotten but now shining with renewed pride and creativity.

Celebrated chef Magnus Nilsson takes listeners on a fascinating journey through the rich and diverse baking traditions of the Nordic region, revealing how harsh conditions and geographic isolation have fostered unique, homegrown recipes rather than uniform commercial baking. Contrasting with France’s more standardized approach, Nordic bakers adapt to varied climates and grains like rye, barley, and oats, resulting in distinctive tangy, dense loaves and flatbreads. Nilsson also explores unusual local ingredients, including animal blood for preservation, and shares intimate moments baking traditional breads with his family in a communal forest oven, offering a deep dive into the authentic, resilient spirit of Nordic baking culture.

Jeremy Charles, a celebrated Newfoundland chef and author, shares the deep roots of his culinary journey in his new book, Wildness. Growing up in the isolated fishing community of Old Perlican, his passion for food was sparked by memories of his grandmother’s kitchen—where simplicity, local ingredients, and resourcefulness shaped his approach. From childhood days harvesting cod tongues to the seismic impact of the 1992 cod moratorium, Jeremy’s story reflects a profound connection to the land and sea of Newfoundland and Labrador. After years honing his craft in Montreal and Chicago, he returned home to co-found the acclaimed Raymonds restaurant, dedicated to showcasing the island’s rich, wild larder with refined, attentive service. Through evocative storytelling and recipes, Wildness celebrates the spirit, resilience, and bounty of Newfoundland’s culinary heritage.

Peruvian chef Virgilio Martínez, known for his altitude-inspired cuisine in his book and flagship restaurant Central, has reopened his famed eatery in Lima's vibrant Barranco neighborhood after zoning challenges. The new location features a cocktail bar, Mayo, and Kjolle, a modern Peruvian restaurant run by his wife. Martínez embraces the local culture, enjoying nearby progressive eateries and treats inspired by his son’s adventurous palate, while incorporating Barranco’s artistic spirit through unique ceramics made from Andean flood materials. This fusion of tradition, innovation, and community defines his culinary vision and connection to the dynamic Peruvian capital.

Start your mornings off with a fresh twist inspired by kitchens around the world in *Breakfast: The Cookbook*. Featuring hundreds of accessible recipes and rich cultural insights from guest contributors—including renowned chefs like Sweden’s Fredrik Berselius—this book celebrates the diverse and wholesome ways breakfast is enjoyed globally. From the simple joy of crunchy knäckebröd paired with tart, homemade filmjölk to heartier dishes of oatmeal, smoked fish, and berry-topped pastries, the collection invites you to savor breakfast as an important and delicious first meal. Even with a bit of preparation, like fermenting milk for filmjölk, the result is an authentic, flavorful start that can easily become a new favorite part of your routine.

This Mother’s Day, why not impress your mum by stepping into the kitchen with recipes from celebrated British cook Jane Hornby? In her new book, Simple & Classic, Hornby offers easy, delicious dishes perfect for the occasion, including a delightful menu featuring blinis with smoked salmon, herb-crusted lamb with pea puree, and a show-stopping dessert: chocolate profiteroles. With clear instructions and handy tips, she guides you through making delicate choux pastry from scratch, filling it with luscious whipped cream, and draping the puffs in warm, silky chocolate sauce. Whether you’re a seasoned cook or a curious beginner, this collection promises to elevate your home cooking and make your Mother’s Day lunch truly special.

Jane Hornby’s new book, Simple & Classic, is a delightful compilation of her best recipes from previous cookbooks, bringing together easy-to-follow dishes with clear step-by-step photos and beautiful final presentations. Beyond the recipes, the book offers handy tips to enhance everyday cooking, such as how to store avocados, select the perfect tomatoes, and rinse basmati rice for fluffier results. Jane shares practical advice on ingredients like fresh versus store-bought pesto and busts common myths, like the best way to crush garlic or how to handle clingstone versus freestone stone fruits. Whether you’re making avocado toast or a comforting butternut curry, this book is packed with smart techniques and classic dishes to brighten your kitchen.

West coast chef Jeremy Fox champions a "seed-to-stalk" philosophy, transforming overlooked vegetable parts into star ingredients with the same reverence once reserved for meat. At Rustic Canyon in Los Angeles, he has even crafted tasting menus centered entirely on vegetables like carrots. This April 9, Fox teams up with celebrated Fresno producer Kang Thao, whose family’s hand-tended farm grows prized East-Asian and Californian crops, to create a special vegetable and farmer dinner that thoughtfully incorporates meat to complement the vibrant spring harvest. Fox’s innovative approach highlights a fresh, exciting way chefs are reimagining plant-based cooking.

Massimo Bottura, renowned for his three-Michelin-star Osteria Francescana and impactful philanthropy, is branching out with two exciting new ventures focused on leisure and luxury. In Dubai, he’s launched Torno Subito, a vibrant beachside restaurant at the W Hotel on the Palm Jumeirah, offering a chic yet relaxed dining experience inspired by 1960s Italian Riviera resorts, complete with options for picnics by the Persian Gulf. Meanwhile, near Modena, Italy, Bottura and his wife Lara Gilmore are set to open Casa Maria Luigia, a lavish country estate steeped in history, blending exquisite art, elegant furnishings, and upscale amenities for a truly indulgent retreat. For those inspired by his culinary and creative journey, Bottura’s books, including *Never Trust a Skinny Italian Chef* and *Bread is Gold*, offer deeper insight into the passion and vision behind his work.

Enrique Olvera elevates the humble tortilla from simple flatbread to a versatile and essential cornerstone of Mexican cuisine in his new book, *Tu Casa Mi Casa: Mexican Recipes for the Home Cook*. He invites home cooks to embrace the traditional process of making tortillas from scratch—starting with nixtamalizing corn to create masa with the perfect Play-doh-like texture, then cooking it on a comal for authentic flavor and texture. Through clear, step-by-step guidance and inspiring footage of traditional tortilla making in Oaxaca, Olvera connects readers to the rich heritage and craftsmanship behind this staple. Packed with 100 heartfelt recipes, the book encourages everyone to bring the vibrant, contemporary tastes of Mexico into their kitchens, no matter where they live.

Stephen Harris, a musician-turned-chef, has transformed the Sportsman on the Kent coast into one of the UK’s most celebrated gastropubs, renowned for its locally sourced, Michelin-starred cuisine. Topping Estrella Damm’s Top 50 Gastropubs list four times, the Sportsman delights diners with dishes like Monkshill farm lamb and thornback ray, but it’s Harris’s signature slip sole grilled in seaweed butter that truly captures the essence of his cooking—simple, thoughtful, and irresistibly delicious. Eschewing elaborate sides, Harris lets the fish shine, perfectly cooked under a grill and basted with rich seaweed butter, embodying the restaurant’s philosophy. For those craving a deeper dive into his craft, Harris’s book, *The Sportsman*, offers a tantalizing glimpse into his culinary approach.

Jane Hornby’s book Simple & Classic is a treasure trove for anyone looking to elevate their cooking skills, offering 123 clear-step recipes alongside invaluable cooking tips. From planning balanced menus with color and texture in mind to trusting your butcher and respecting recipe ingredients, Jane shares practical advice that benefits both novices and seasoned cooks. She emphasizes key details like allowing ingredients to reach room temperature, mastering your oven’s quirks, and the simple joy of sharing food buffet-style rather than obsessing over formal plating. This book is not just about recipes but also about gaining confidence and understanding the small touches that make home cooking elegant and enjoyable.

Renowned Mexican chef Enrique Olvera, celebrated for blending traditional ingredients with contemporary techniques, is shifting his culinary focus toward lighter, vegetable-driven, and seafood-centered dishes as he prepares to open a new restaurant in Los Angeles’s arts district. Moving away from the stereotypical heavy and spicy fare often associated with Mexican cuisine, Olvera embraces the city’s diverse cultural influences, including Korean-Mexican and Japanese-Mexican fusion, while also incorporating vibrant plant life into the restaurant’s décor in homage to Mexican traditions. As he prepares to potentially cap his restaurant openings, Olvera reflects on his fulfilling journey and shares his evolving vision, inviting food lovers to explore his innovative approach through his cookbooks, including the acclaimed *Mexico from the Inside Out*.

Magnus Nilsson’s Nordic Baking Book offers plenty of festive recipes, many of which require the slow, deliberate pace that the long Scandinavian winters allow. However, for a quicker seasonal treat, Nilsson highlights the popularity of Rocky Road—a sweet confection with Australian origins that has become a beloved Christmas staple in many Swedish homes. This simple recipe combines melted dark chocolate, toffees, salted peanuts, pistachios, and mini marshmallows, ready to set and enjoy in just 45 minutes. It’s a perfect, delightful treat to add a touch of Nordic holiday spirit without the long preparation time.

Magnus Nilsson, renowned Swedish chef and author of The Nordic Baking Book, shares cherished Christmas traditions from his childhood rooted in Nordic baking. Among these, the ritual of baking spiced flatbreads—a practice bringing families together by the warmth of a wood-fired oven—stands out as especially memorable, with batches made twice yearly to mark seasonal celebrations. Across the Nordic region, festive foods like rice porridge with a hidden almond promising marriage luck, sweet wort loaf for dipping in ham broth, and crispy deep-fried pastries such as rosettes and crullers play vital roles in holiday feasts. Gingerbread also holds a special place, with regional variations unveiling unique leavening traditions. Even some international treats, like Australia’s Rocky Road, have become beloved Christmas staples in Swedish households, combining tradition with a touch of sweet indulgence. For those eager to embrace the spirit of a Nordic Christmas, Nilsson’s book offers a treasure trove of authentic recipes and stories.

Chef Magnus Nilsson of Fäviken shares fresh insights on cuisine influenced by conversations with contemporary artists Carsten Höller, Rirkrit Tiravanija, and Tobias Rehberger. Nilsson challenges the obsession with ultra-fresh fish, revealing how certain fish like turbot can develop richer flavors with proper aging. He explores innovative ideas like crafting salad dressings purely from salad ingredients, and describes a uniquely "almost brutalist" scallop dish that balances austerity with just a touch of butter. The discussion also touches on fascinating research about the gut’s neurological complexity, and Nilsson’s discovery of overlooked local treasures such as pine mushrooms, highlighting the endless potential of familiar ingredients. This intriguing blend of art and food invites readers to reconsider their culinary perspectives through a creative lens.

In The Nordic Baking Book, Magnus Nilsson celebrates traditional Nordic baking while candidly critiquing modern trends, especially the sourdough bun craze. Despite his appreciation for complex, historic techniques—like using pine bark to extend flour—Nilsson draws the line at sourdough buns, which he finds less flavorful and overly acidic compared to yeast-leavened buns. He argues that buns made with white processed flour and yeast yield a perfect balance of sweetness, spice, and buttery softness that sourdough simply can’t match. For those craving truly harmonious, delicious buns, Nilsson’s approach offers a refreshing reminder that sometimes, simplicity and tradition bake up the best results.

Jeremiah Stone and Fabián von Hauske, chefs behind the acclaimed restaurants Contra and Wildair, have crafted a cookbook that reflects their adventurous and thoughtful approach to contemporary American cuisine. While they openly share many of their innovative recipes, Stone hesitates to reveal the secret behind his cherished XO sauce—a spicy, savory Hong Kong condiment he regards as a closely guarded family tradition. This reluctance underscores the deep personal and cultural ties that influence their cooking, making *A Very Serious Cookbook* a captivating blend of shared culinary wisdom and intriguing mysteries. Fans eager to explore their creative dishes, including the elusive XO sauce, will find plenty to savor within its pages.

Northern Europeans, especially in Scandinavia, have long cherished their sweet tooth, with Saturdays traditionally reserved for indulging in candy—a habit rooted in a 1940s-50s Swedish study on sugar's effects on dental health. Magnus Nilsson, in his new book The Nordic Baking Book, recalls this unique cultural practice born from a controversial experiment in mental institutions where patients were fed sticky toffee to study tooth decay. The grim findings led to government advice to limit candy to once a week, shaping childhood rituals for generations. Nilsson’s book celebrates this Nordic love of sweets with recipes for classic treats like toffees, peppermint sticks, and Finnish potato chocolate balls, offering a delicious look at the region’s confectionary heritage.

Contra, one of New York’s most acclaimed contemporary American restaurants, has an unlikely origin story as an envisioned Mexican-inspired ice cream shop called Los Hermanos Chavez. Founded by chefs Jeremiah Stone and Fabián von Hauske, the concept evolved from serving nieves and paletas to crafting refined tasting menus that showcase their culinary growth—from Jeremiah’s French dining expertise to Fabián’s experience with high-end Nordic cuisine. Despite the shift, Fabián’s passion for ice cream lives on at Contra, where unique ingredients like charred milk and persimmon highlight their creative journey. Their story and innovative cuisine are beautifully captured in their new publication, *A Very Serious Cookbook*, offering an intimate look at how these two chefs are shaping New York’s dining landscape.

Magnus Nilsson, the renowned Swedish chef, expands his exploration of Nordic cuisine beyond savory dishes with his new monumental work, The Nordic Baking Book. Building on the foundation laid by his 2015 Nordic Cookbook, Nilsson delves deeply into the rich baking traditions of Scandinavia, offering 450 recipes across 575 pages that capture everything from ancient geothermal cooking methods to the cultural ritual of the ‘fika’ coffee break. Praised as a “Bible for Bakers” by the Wall Street Journal, this comprehensive tome reveals the heart and soul of Nordic baking culture, making it an essential addition for anyone eager to recreate authentic Scandinavian flavors at home. Signed copies of this extraordinary book are available for a limited time, inviting enthusiasts to savor the full breadth of Nordic culinary heritage.

Jeremy Fox, known for his refined, market-driven Californian vegetarian cuisine at Rustic Canyon, is set to bring a taste of West Coast summer to London’s acclaimed Lyle’s, where James Lowe serves up seasonal, locally inspired dishes. Despite their different backgrounds—Fox’s plant-focused style and Lowe’s meat-centric roots at St John—both chefs celebrate fresh, exceptional produce that reflects their regions. Fox’s vibrant creations, like white yams with garlic butter and dukkah, complement Lyle’s summer menu featuring grilled peach, summer beans, and quail parfait. With UK markets currently offering produce akin to California’s bounty, Fox’s upcoming residency promises a unique culinary fusion perfect for the season’s heat wave.

This week in London, chef Matt Abergel, author of Chicken and Charcoal, made waves alongside the England vs. Croatia football match with an electrifying rooftop BBQ at Shoreditch House, followed by an intimate dinner at Lyle’s with chef James Lowe. Guests indulged in Matt’s signature yakitori dishes from Yardbird Hong Kong, such as Sweet Corn Tempura and Katsu Sando, while James presented exquisite creations like Duck Hearts and Old Spot Skewers. Paired with Asahi Super Dry beers and inventive Yardbird cocktails, the events were vibrant celebrations of bold flavors and culinary craftsmanship. Stay tuned for an exclusive interview with Matt where he shares insights on cooking for Pharrell Williams, handling Instagram-focused diners, and tips for elevating your own summer BBQ.

Chef Fredrik Berselius of the acclaimed Aska restaurant shares a rare glimpse into the magical early mornings that set the stage for a day of culinary artistry. As the first to enter the quiet restaurant, he experiences a unique rhythm that builds from calm anticipation to a whirlwind of orchestrated chaos, culminating in the vibrant dance of service hours. For those eager to witness this “beautiful storm” firsthand, Berselius is hosting exclusive dinner collaborations across Europe in May, cooking alongside renowned chefs in Stockholm, London, and Amsterdam. Food enthusiasts can also pre-order Aska’s new book to dive deeper into the passion and precision behind this two-Michelin-starred culinary haven.

Harry Styles is dazzling fans worldwide on his tour, donning stunning custom Gucci suits that blend bold jacquard patterns and intricate embroidery, perfectly reflecting his unique style. His stop in Milan holds special significance, linking fashion and culinary art, as he dined in the exclusive cellar of Osteria Francescana, the acclaimed restaurant by Massimo Bottura, before sharing a warm moment with the kitchen staff. This memorable experience hints at the exquisite flavors Styles enjoyed, inviting food lovers to explore Bottura’s celebrated cookbooks for inspiration on creating extraordinary dishes from simple ingredients.

US chef Jeremy Fox, celebrated for his innovative vegetable dishes, reveals the remarkable versatility of the humble carrot in his book *On Vegetables*. Far from just a simple root, Fox explores creative uses for carrots—from incorporating carrot juice into pasta dough and making pesto from the tops, to crafting savory crumbles with dehydrated pulp. He champions embracing imperfect, misfit carrots, emphasizing their unique charm and superior flavor. Fox shares expert tips on selecting, storing, and roasting carrots to bring out their natural sweetness and texture, encouraging cooks to savor their nuanced taste and presentation. Whether roasted whole to impress guests or transformed into unexpected culinary delights, carrots are elevated from everyday produce to star ingredients in Fox’s inspired kitchen.

Renowned Brazilian chef Alex Atala is expanding his acclaimed São Paulo restaurant D.O.M. into a 35-storey hotel set to open in 2021, blending luxurious dining with vibrant street accessibility. Drawing on advice from Daniel Humm of Eleven Madison Park, Atala envisions multiple distinctive food outlets within the hotel, inviting fellow chefs to bring their talents to the upscale Jardins district. Known for his innovative use of Amazonian ingredients like rainforest fruits and ants, Atala also dreams of eventually taking the D.O.M. hotel concept to the Amazon, celebrating his deep connection to the region’s extraordinary flavors.

Stanfords, the iconic London book and map shop beloved by seasoned travelers, also celebrates exceptional travel writing through the Edward Stanford Travel Writing Awards, honoring distinguished authors like Bill Bryson and Michael Palin. This year, in the cookery category, Reem Kassis’s The Palestinian Table stands out, offering not just innovative and delicious recipes but also heartfelt stories that bring to life the rich culinary and familial traditions of Palestine. Through personal anecdotes, such as Reem’s mother serving as the chief food taster for her village, the book paints a vivid, intimate portrait far beyond politics, making it a truly compelling read.

Massimo Bottura credits Mario Batali for a pivotal boost in his career, as Batali’s suggestion to sell the family’s small-batch balsamic vinegar helped sustain Osteria Francescana before it became world-renowned. Batali’s generosity and vision shine through in Bottura’s book, Bread is Gold, where their shared commitment to transforming food waste into nourishing meals is celebrated. Batali’s visit to Refettorio Ambrosiano—a soup kitchen Bottura founded to feed Milan’s poor with surplus ingredients—inspired heartwarming dishes like a vegetable-rich coq au vin and an almond bread pudding made from stale panettone. These inventive, wholesome recipes demonstrate how humble ingredients can be elevated to create community and joy, embodying the spirit of hope and gratitude that defines both chefs’ work.

The Sportsman, once described by its proprietor-chef Stephen Harris as a "grotty boozer by the sea," has been transformed over eighteen years into Britain’s premier example of true locavore dining. Situated in a modest coastal building, Harris and his team commit to authentic terroir cuisine, producing their own butter, ham, and even extracting salt from the nearby sea. This dedication earned The Sportsman the Estrella Damm National Restaurant award and Gastropub of the Year for the second consecutive year. Praised as a "magnificent restaurant" by industry experts, The Sportsman exemplifies how humble surroundings can give rise to extraordinary culinary achievement.

Massimo Bottura’s latest initiative, Refettorio Felix, brings the Michelin-starred chef’s culinary expertise to a new kind of dining experience—transforming surplus ingredients into nourishing meals for London’s homeless and working poor. Inspired by similar projects in Milan and Rio, this innovative soup kitchen blends haute cuisine with social impact, offering not just food but dignity and community in a beautifully designed space. With support from renowned chefs like Alain Ducasse and a significant grant from the Rockefeller Foundation to expand to U.S. cities, Refettorio Felix redefines how thoughtful cooking can create connection and hope for society’s most vulnerable.

Massimo Bottura’s Refettorio Ambrosiano in Milan is a remarkable haute cuisine soup kitchen fueled by the generosity of chefs and produce suppliers who turn nearly spoiled ingredients into nourishing meals for the homeless and refugees. What began as a temporary project during Milan’s Expo quickly gained the support of Pope Francis, who encouraged Bottura to establish a permanent venue in a struggling neighborhood. In collaboration with the local parish and charity Carita, Bottura transformed a derelict theater into a full-time kitchen serving those in need every day. Inspired by this success, his Food is Soul initiative is expanding globally, with London’s Refettorio Felix set to open soon, supported by local food waste organizations and churches, proving how high-end cuisine and community spirit can combine to fight food waste and hunger.

Mexican chef Enrique Olvera champions the flavors of escamoles—queen ant eggs traditionally harvested from agave roots—describing their taste as a delightful mix of young blue goat’s milk cheese, avocado, and fresh almond. These insect delicacies, enjoyed in Mexico since pre-colonial times, are now gaining fresh attention thanks to Olvera, Nordic Food Lab’s Josh Evans, and renowned chef René Redzepi, who is preparing to showcase escamoles at his upcoming Noma Mexico pop-up in Tulum. Celebrated for his innovative use of local, foraged ingredients, Redzepi dubs the ant eggs “Mexican caviar,” inviting a new generation of diners to discover the culinary potential of edible insects. For more insights into this fascinating gastronomic trend, the book *On Eating Insects* offers a deep dive into the flavors and cultural significance of insect cuisine.

Renowned vegetable virtuoso Jeremy Fox embarks on a vibrant five-city North American tour to celebrate his new book, *On Vegetables*. Starting in San Francisco with exclusive dinners, talks, and signings, he then heads to Toronto, New York City, Chicago, and finally Santa Monica, sharing his inventive, vegetable-focused cuisine through special meals and engaging events. This culinary journey highlights Fox’s dedication to elevating vegetables, offering fans a delicious taste of his art alongside opportunities to meet the chef and explore his recipes firsthand.

Virgilio Martinez, renowned for his innovative use of Peru’s unique microclimates to create culinary “ecosystems,” has rapidly become a global culinary icon, with his Lima restaurant Central ranked fourth in the World’s 50 Best. Netflix’s upcoming Chef’s Table season spotlights Martinez’s artistic vision and adventurous spirit, capturing his deep connection to his homeland’s diverse altitudes and ingredients. Series creator David Gelb highlights the intense dedication chefs like Martinez bring to their craft, comparing their nightly performances to stage shows that must consistently inspire and impress. The collaboration behind the scenes reveals Martinez’s leadership and passion, as he shares his journey from kitchen to mountains. As Chef’s Table continues to evolve, Gelb looks forward to future seasons and new ventures, while food lovers can dive deeper into Martinez’s world through his acclaimed book, Central.

Season 3 of Chef’s Table premieres on Netflix on February 17, featuring culinary luminary Virgilio Martinez, the Peruvian chef and author behind Central. Series creator David Gelb shares why Virgilio stands alongside global gastronomic icons like Massimo Bottura and Alex Atala, highlighting chefs as true artists whose nightly performances require immense skill and dedication. Virgilio’s adventurous spirit and deep connection to the unique elements of his homeland make him a compelling figure in the series. The documentary captures not only his innovative cuisine but also the collaborative process behind the show’s creation. Looking ahead, Gelb hints at more seasons of Chef’s Table and exciting new ventures in virtual reality storytelling. For fans eager to explore Virgilio’s culinary world further, his acclaimed book Central offers an intimate journey into his extraordinary cuisine.

Jeremiah Stone and Fabian von Hauske’s Michelin-starred Manhattan restaurant, Contra, embodies a fresh, local approach to New York cuisine—blending precise, subtle cooking with city-inspired ingredients and attitude. From their diverse backgrounds in Maryland and Mexico City to prestigious European kitchens like Noma and Faviken, their shared philosophy centers on highlighting delicate flavors over heavy seasoning. Situated in the vibrant immigrant-rich neighborhood of Orchard Street, Contra and its wine bar Wildair focus on low-alcohol, natural wines that complement their thoughtful dishes. Beyond just food, their upcoming Phaidon book promises to explore the rich network of relationships with chefs, farmers, and artisans that shape their culinary vision, reinforcing a progressive yet authentic New York dining experience.

Sasha Petraske, the legendary bartender behind New York’s iconic Milk & Honey, revolutionized cocktail culture not only through his expert craftsmanship but also with a unique and playful set of bar rules that rewarded certain patrons with complimentary drinks. From offering free drinks to old-timey dressers, emergency service workers, and even patrons with cats on their shoulders, to strictly excluding celebrities and food journalists, his policies created an exclusive yet quirky atmosphere where respect, style, and character mattered more than fame. Patrons were charged thoughtfully, and generosity was balanced with discretion to ensure a welcoming, safe, and memorable experience. This glimpse into Sasha’s ethos is captured in the book *Regarding Cocktails*, providing a fascinating look at the art of fine drinking and bar culture.

Following Prohibition, many small American breweries were absorbed into larger companies producing uninspired lagers, prompting passionate beer lovers and homebrewers to craft small-batch, artisanal beers now known as Craft Beer. The Smithsonian’s National Museum of American History is celebrating this vibrant cultural movement by seeking a scholar to research and document the history of American brewing with a focus on the craft industry. This unique opportunity involves conducting archival and field research, oral history interviews, and writing for diverse audiences, offering a three-year appointment that blends scholarly work with a deep appreciation for beer culture.

Massimo Bottura, celebrated as a pioneer of modern Italian cuisine, draws deeply from his familial roots and cherished memories to craft innovative dishes that honor tradition while boldly reinventing it. In his book *Never Trust a Skinny Italian Chef*, Bottura shares stories of growing up alongside his grandmother and mother, whose recipes and nurturing shaped his culinary foundation. He transforms humble family dishes like pasta e fagioli and mortadella sandwiches into artful creations layered with creativity and emotion. Bottura’s influences extend beyond blood relatives to mentors and loved ones, including his wife’s introduction to contemporary art and his father-in-law’s inspiring culinary flair—reminding us that family and shared experiences are the essential ingredients behind his celebrated cuisine.

Food & Beer tells the story of Daniel Burns, a mathematician-turned-chef whose passion for precision and creativity led him from a scientific upbringing in Nova Scotia to the kitchens of culinary legends like Heston Blumenthal, Noma, and Momofuku. His journey took a transformative turn when he met brewer Jeppe Jarnit-Bjergsø, sparking a pioneering collaboration that redefined beer’s place in fine dining at their acclaimed ventures, Tørst and the Michelin-starred Luksus. This book explores their innovative approach to pairing complex craft beers with inventive cuisine, challenging traditional dining norms and elevating beer to a sophisticated culinary experience.

Tomorrow marks National Beer Day in the US, celebrating the repeal of alcohol prohibition in 1933, and to honor this historic occasion, an excerpt from the new book *Food & Beer* by chef-brewer duo Daniel Burns and Jeppe Jarnit-Bjergsø offers a captivating glimpse into a day at their renowned Brooklyn bar Tørst and its Michelin-starred restaurant Luksus. From receiving fresh, locally sourced produce at dawn to the meticulous preparation and nuanced beer pairings that define their culinary approach, the day unfolds with precision and passion. The unique Flux Capacitor system ensures perfect carbonation and pressure for each beer, while the diverse beer selection spans light lagers to robust porters, all thoughtfully paired with gourmet dishes. The vibrant atmosphere eschews typical bar clichés in favor of refined camaraderie, culminating in late-night service where the team closes the bar after a full day of craft, creativity, and community—a true celebration of beer, food, and culture.

Celebrate National Toast Day with a hearty, quintessentially British recipe from the new book *Toast*. This flavorful beef mince on toast, contributed by renowned London restaurateur Fergus Henderson, transforms simple ingredients like ground chuck, onions, leeks, carrots, and rich red wine into a savory, slow-cooked dish perfect for lunch or dinner. Served on thick slices of buttered and broiled Pullman loaf, the recipe promises comfort and depth, capturing the essence of classic British cooking. Whether you're looking to elevate your toast game or indulge in a fulfilling meaty meal, this recipe offers an irresistible tribute to a beloved staple.

Noma Australia, the 10-week pop-up by René Redzepi in Sydney’s Barangaroo, showcases an extraordinary fusion of local ingredients and innovative culinary artistry. Inspired by Australia’s rich biodiversity and coastal flavors, the menu highlights inventive dishes like native berries in seaweed broth, wattleseed porridge wrapped in saltbush leaves, and snow crab paired with egg yolk cured in fermented kangaroo. Fans of classic Aussie favorites will find creative twists on barbecued delights, abalone schnitzel with sea lettuce, and even a sophisticated version of the beloved Lamington cake. The experience blends traditional native flavors with Noma’s signature avant-garde style, delivering a unique taste of Australia that’s both familiar and thrillingly new.

Renowned pastry chef Albert Adrià, famed for his innovative work at elBulli, is set to bring a unique culinary experience to London with a 50-day residency at Café Royal’s Oscar Wilde Bar and Domino restaurant. From February to April 2016, Adrià will serve his creative take on traditional British Cornish pasties paired with absinthe, alongside an inventive menu featuring dishes like tartare with edible corn spoons. While not personally cooking, Adrià promises a memorable blend of cocktails and avant-garde dining that reflects his pioneering approach to gastronomy, marking his first major venture under his own name outside Barcelona.

Celebrated across Mexico during the Day of the Dead festivities, Pan de Muerto is a sweet, fragrant bread baked to honor loved ones who have passed. This traditional treat, infused with orange zest and blossom water, is beautifully shaped and glazed to symbolize the cycle of life and death. The recipe, shared from Margarita Carrillo Arronte’s acclaimed Mexico: The Cookbook, guides you through the process of creating this tender, buttery loaf—a heartwarming way to experience the rich flavors and cultural heritage of Mexico’s iconic celebration.

In an era where online recipes are abundant, traditional cookbooks are evolving to meet the sophisticated tastes of today’s home cooks, who seek not just instructions but stories and cultural insights behind the dishes. Kim Severson of The New York Times highlights how print titles are transforming, featuring chefs who are also gifted writers and photographers, like Magnus Nilsson with his comprehensive Nordic Cookbook. These chefs bring depth and narrative to their work, engaging readers with more than just recipes. The modern culinary book blends rich storytelling, cultural exploration, and expert techniques, appealing to food enthusiasts eager to deepen their understanding and appreciation of cuisine beyond the kitchen.

Gabriele Corcos, co-host of Extra Virgin, celebrates the heart and heritage of Italian cooking through his passion for red sauce—an emblem of family tradition and nostalgia. Drawing from his Tuscan roots and cherished memories with his grandmother, Gabriele shares how red sauce is more than just a recipe; it’s a soulful connection to one’s origins, a rite of passage, and a beloved staple in every Italian kitchen. Kicking off a special series honoring The Silver Spoon’s 10th anniversary, Gabriele offers his personal Amatriciana recipe, a beloved classic perfected over years of cooking for family. With vivid stories of homegrown produce, cellar preparations, and the joy of sharing food, he invites readers to savor authentic Italian flavors and join in a celebratory sweepstake for a chance to win an incredible Silver Spoon culinary library and shopping spree.

At just 39, Enrique Olvera has transformed Mexican cuisine with a visionary approach that blends traditional flavors with a refined, almost Japanese aesthetic, earning him the prestigious Diners Club Lifetime Achievement Award from the 50 Best Restaurant list. Celebrated by culinary icon Ferran Adrià for redefining Mexican food, Olvera’s innovative reinventions—from elevating classic mole to introducing fresh techniques and new creations—have won global acclaim. His acclaimed restaurants like Pujol in Mexico City and Cosme in New York showcase his mastery, making him a standout figure in Latin American gastronomy. For those eager to explore his culinary brilliance further, Olvera’s debut book, *Mexico From The Inside Out*, offers an intimate look at his craft, alongside other esteemed Latin American chef cookbooks and dining guides.

Chef Massimo Bottura recently visited the White House, fostering a unique collaboration between culinary innovation and food policy. Known for transforming perfectly healthy food waste into nourishing meals for those in need at his Refectory Ambrosiano pop-up, Bottura shared his vision with First Lady Michelle Obama and her senior nutrition advisor, Sam Kass. Kass, instrumental in creating the White House vegetable garden, engaged with Bottura on sustainable food practices, highlighting how chefs can play a role in addressing global nutritional challenges. While some may question the influence of chefs on social change, Bottura’s visit underscores the potential for culinary leaders to inspire broader conversations around food sustainability and policy.

The Grand Gelinaz! Shuffle brings together 37 of the world’s top chefs to swap kitchens and create unique dining experiences for just one night, and tonight is the big event. Renowned chefs like René Redzepi, Massimo Bottura, Magnus Nilsson, and Alex Atala are cooking surprise menus in famous restaurants worldwide, from Bangkok to Melbourne to New York. Diners won’t know who is in the kitchen until the meal begins, adding to the excitement and mystery. Highlights include Redzepi’s inventive dishes at Nahm in Thailand and Mehmet Gürs’s local crayfish feast in Adelaide. This extraordinary culinary collaboration celebrates creativity, exploration, and the shared joy of food across global dining hotspots.

Phaidon’s newly updated edition of Ginette Mathiot’s classic 1948 book, *Preserving*, revives timeless food preservation techniques with a fresh, modern twist. Celebrated for teaching generations of French cooks, Mathiot’s guide goes beyond pickling and jam-making to include smoking, salting, drying, and dairy preservation, offering recipes from duck confit to sauerkraut. Enhanced by contemporary insights from food writer Clotilde Dusoulier and beautifully illustrated by Swiss agency CCRZ, this 366-page volume blends vintage culinary wisdom with sleek 21st-century design, making it both a charming historical document and an essential kitchen resource for today’s adventurous cooks.

Massimo Bottura’s Osteria Francescana climbed to number two in the prestigious 50 Best Awards, just behind El Celler de Can Roca, with René Redzepi’s Noma at number three. Enrique Olvera’s Pujol in Mexico City surged four spots to 16, celebrated for reinventing traditional Mexican cuisine, while Virgilio Martinez Veliz’s Central leapt nine places to number four. Newcomer Dan Hunter of Brae in Australia made his debut at number 87 with a farm-to-table ethos, and André Chiang held strong at 46 with his philosophy-driven cuisine. Other highlights include Magnus Nilsson rising to 25, Ben Shewry at 32, and Hélène Darroze winning World’s Best Female Chef. With tributes to creative culinary pioneers and upcoming Phaidon books featuring these stars, the list showcases chefs pushing gastronomy’s boundaries across the globe.

René Redzepi continues to push the boundaries of haute cuisine as he prepares to open Noma Japan at the Mandarin Oriental in Tokyo. Captured in an exclusive video from one of Noma’s legendary Saturday Night Projects, René and his team experiment fearlessly, transforming unexpected ingredients like kale into innovative dishes that challenge culinary conventions. This unique creative process acts as a “training camp for intuition,” fostering a collaborative environment where chefs constantly inspire and outdo each other. It’s this relentless drive for reinvention that has earned Noma the title of Best Restaurant in the World four times. Witness the passion and daring behind Redzepi’s groundbreaking approach and explore his journey through the acclaimed book, A Work in Progress.

The second half of PBS’s Mind of a Chef series shines a spotlight on Magnus Nilsson, the visionary chef behind Fäviken, as he teams up with Ed Lee to reveal the true essence of cooking, creativity, and passion in the culinary world. Narrated by Anthony Bourdain, the show offers a rare glimpse into Magnus’s philosophy: control what you can, embrace limitations as a driver for innovation, and never settle for playing it safe in the kitchen. Despite the daily grind and exhaustion of sharing his passion, Magnus shares profound insights on crafting unforgettable dining experiences and the creative process, emphasizing that every dish reflects a sum of one’s life experiences. For fans eager to dive deeper into his world, his acclaimed book Fäviken and the upcoming Nordic Cookbook promise even more inspiration.

Mexican cuisine, rich in diversity and deeply rooted in history, is beautifully unveiled by chef Margarita Carrillo Arronte, who has devoted her life to celebrating its authentic flavors and traditions. From the ancient craft of nixtamalisation that enhances corn’s nutritional value to the regional culinary distinctions shaped by geography and culture, Margarita highlights the vibrant complexity behind dishes like tacos, tamales, and moles. She emphasizes the vital role women have played in preserving these food traditions and showcases how indigenous practices and fusion influences contribute to the distinctive heritage of Mexican cooking. Her comprehensive guide, *Mexico The Cookbook*, offers over 700 recipes that bring the true essence of Mexico’s culinary landscape into home kitchens worldwide.