Food & Cooking

About a year after the release of Who is cooking? The recipes of IZBA, a new fruit (!) of the collaboration between Laura Savina and Ola Korbańska has arrived. Bright orange like a perfectly ripe apricot, this small book is a juicy blend of recipes, memories, travels, tips, and musings on how to enjoy the sweet treasures we find in our gardens or at the market.

What should you do with an entire row of uva fragola when you can’t turn them into wine? How do you prepare an aperitif that will astonish even the most demanding guests? What sent us over the moon when we were children? Can a recipe catapult us to the other side of the world? Is it possible to serve a stunning dish using just one ingredient?

But before you roll up your sleeves and start peeling, slicing, and squeezing, let the authors surprise you with a special chapter devoted to fruit in its purest, most essential form: Fruit Tricks, a collection of unexpected things you never knew you could do with fruit.

Whether you’re a serial fruit eater or someone who’s never ventured too far into this colorful, sticky world, Uncommon Fruits for Common Recipes offers the perfect excuse to take your first step into the endless universe of textures and flavors that nature has to offer.

Contributions by: Alessia Beltrame, Caterina Cossio, Caterina Roiatti, Dora Ciccone, Janja Šušnjar, krzak collective, Elena Braida, Laura Savina, Maria Gilda Primosig, Maria Moschioni, Ola Korbańska, Rebeca Morreo, Vid Škrbinšek.

TBW Books is proud to announce the release of Not a Cookbook, the debut book by Canadian filmmaker and artist Robby Reis.

At first glance, Not a Cookbook appears to be just what its title implies—but beneath the surface lies a layered, collage-style portrait of a restaurant and the family that holds it together. Centered on Resto Palme, a Caribbean restaurant in Montreal run by married duo Lee-Anne Millaire Lafleur and Ralph Alerte, the book offers a deeply personal and provocative exploration of kitchen culture, where food becomes a lens through which to examine family, friendship, labor, and resistance. 

A longtime friend of the family, Reis takes an embedded, nonlinear approach to storytelling. Through photographs, texts, and contributions from customers and staff, Not a Cookbook captures not just the daily challenges of running a family business, but also the peripheral stories—of racism, activism, and the emotional labor required to build and protect something shared and sacred.

Despite its name, Not a Cookbook does offer some treasured family recipes—however, when it comes to a few key ingredients that make a certain sauce so special, Alerte leaves us simply with, “sorry blood, I can’t give it away.” The result is a new model for the cookbook: a radical kitchen guide rooted in community, resilience, and love. Less about what’s on the plate, and more about everything that makes the plate possible.

Steak Zine is the new issue of Cake Zine. Cake Zine is a literary print magazine exploring art, history, and pop culture through food.

For this pocket-sized special issue, Cake Zine is setting off into carnivorous territory. Serving up 208 pages of non-fiction and fiction exploring the cultural impact of red meat, including:

The last days of Acropolis, Portland’s beloved strip club-steakhouse, by Sophia June

A profile on the women going viral by eating raw meat online by Ella Quittner

A night at a fictionalized steakhouse kaleidoscoped through the roles of maître d’, bartender, server, chef, and guest, by Leah Abrams, Isle McElroy, Lillian Fishman, Stephanie Wambugu, and Hannah Kingsley-Ma

Examinations of the enduring escapism of Outback Steakhouse and Fogo de Chão by Ruby Robina Saha and Adam Dalva

A trip through Nebraska to trace how historic stockyard closures in the late 1990s have affected those serving up beef in the Beef State, by Jamal Dauda

A wistful look back at a romance fueled by ribeye and red leather booths, by Emma Specter

NDA-risking testimony from a lab tech at a plant-based food start up who went from vegetarian to carnivore in the noble name of research, by AUTHOR REDACTED

Tracing the roots and uncertain future of Hong Kong’s sizzling steak by Madeline Leung Coleman

Plus the steak heists prompting retailers to put meat behind lock and key, the body horror of cannibalist cinema, revisiting molecular gastronomy’s embrace of meat glue, the social tensions behind ordering well-done meat, the trauma of growing up on an Australian cattle ranch, and much more.

Let’s get to know this monumental Mediterranean thistle, a sweetheart that deserves a place in both gardens and kitchens alike!

Including:
Artichokes: A Botanical Introduction – with botanical illustrations by Scheltens & Abbenes
Chokes in Art History – an overview of artichokes in the art history
Future Finials – Six new garden ornaments
Artichokes: Palatably Plated – A culinary history from around the world
Nostrale from Niscemi – Cultivating artichokes on Sicily

A set of garden miniatures by Kazuma Eekman

The cover is by by Scheltens & Abbenes, the inside cover is by Stephanie Hardy, and graphic design is by fanfare.

Chilli is one of the most popular food ingredients in contemporary China, and symbolic of modernisation. More Than Chilli goes beyond its trendy façade to explore Chongqing, known for its tradition of spicy food. From the perspective as a local, Rossy Liu reflects on her own personal memories associated with chilli. A combination of fragmented scenes, objects, dialogues, movements and sounds are drawn on to unravel the locality of culinary identity. While chilli has become a ubiquitous flavour in today's global society, the book emphasises the hidden intimacy that still exists between Chongqing locals and their unfiltered connection to chilli.

‘Five Devours’ is a short essay in five parts about need and food as a part of speech, about speech’s relationship to nourishment and hunger; the currency between eating and speaking, expending and consuming.

12 pages
150 x 200mm
risograph printed 
edition of 150

An artist's book presenting a photographic study of onions.

On Onions is a photographic study of onions by artist Elad Lassry (born 1977). Characteristically highlighting the spectrum of hues and shapes for the vegetable, Lassry's selected taxonomy includes sections on red, yellow and white onions, each of which possesses its own distinct taste and benefits. On Onions is Lassry's first artist's book, and the work will exist only in book form; it is at once wry, refreshing and disorienting in its biology workbook style, which makes fruitful use of "the confusion that results when there is something just slightly wrong in a photograph" (as the artist has described his practice in general).

Composed by the artist and arranged by Stuart Bailey, the book includes an essay written by Angie Keefer about the effects of sliced onions on human tear ducts.

Last year, on a summer night in Marseille, someone, within all the hungry people I am meeting during my dinners, specifically set her attention on my projects. Later during the fall I received a call from Austė ZDANČIŪTĖ, the cultural attache at the Lithuanian embassy in France, who introduced me to Kamilè Krasauskaitè. Since that fall, we kept on exchanging and making future plans in France where she would have a residency. The more we chatted, the closest we began. Kamilè is a almost-thirty-years-old Lithuanian artist that has been including sourdough bread in her work and builds a poetic and mesmerising world around that dimension of food, fermentation, senses, environment, rituals...Through our communication I decided to share that encounter that we managed to welcome in Marseille. We kneaded some bread together, shared it in a forest of Marseillais sunflowers, walked the streets, met people, questioned and compared artists' lives in Europe. This issue might be an excerpt of all the long conversations we had, it was hot and sunny in Marseille, it was in June.

ROT is a publication reflecting the research “Wicked technology/Wild fermentation,” by Sara Manente that focuses on forms and practice of fermentation as ways to rethink bodies and their making. This glossy magazine performs research, aiming to infect the reader, and questioning how to spread, publish, and help the work survive. 

Sara Manente is a performance artist, dance maker and researcher born in Italy and living in Brussels. She is interested in narrowing the distance between the performer, the audience, and the work. Her research starts from a dance practice that problematizes perception, translation, and ways of doing. Her work comes out in hybrid forms: book launch, 3Dfilm, written text, interview, choreographic piece, workshop, telepathic experience, collaboration, et al.