Kanimambo

Martí Guixé: Food Designing

Martí Guixé: Food Designing

39.95 USD
Martí Guixé: Food Designing - 0
Martí Guixé: Food Designing
39.95 USD
In the second edition of this popular cookbook, self-professed “ex-designer” Martí Guixé offers whimsical examples of food design: squaring potatoes, building molecular structures with olives and toothpicks and decorating cakes with images of their contents.
POLPO: A Venetian Cookbook (Of Sorts)

POLPO: A Venetian Cookbook (Of Sorts)

50 USD
POLPO: A Venetian Cookbook (Of Sorts) - 0
POLPO: A Venetian Cookbook (Of Sorts)
50 USD
Tucked away in London's edgy Soho district, Polpo is one of the most irrepressibly buzzing restaurants in town. Critics and food aficionados have been flocking to this understated bacaro where Russell Norman serves up small dishes-think tapas-from the back streets of Venice. A far cry from the tourist-trap eateries of the famous floating city, this kind of cooking is unfussy, innovative, and exuberantly delicious. The 120 recipes in this book range from salads and snacks to small main courses, drinks, and desserts, including asparagus with Parmesan and anchovy butter; warm duck salad with beets and walnuts; crispy baby pizzas with zucchini, mint and chilli; scallops with lemon and peppermint; soft-shell crab in Parmesan batter with fennel; fizzy bellinis and glasses of bright orange spritz; panacotta with poached rhubarb; and warm autumn fruits with amaretto cream.

The recipes are accompanied by luminescent photography within a dazzling design, including a distinctive stripped-away spine to reveal colorful Japanese stitching--a feature that also allows the book to lie open flat on a chef's workstation. Polpo captures the unfrequented corners, bustling bacari, and sublime waterways of Venice as they've never been seen before.
Cookbook Book

Cookbook Book

59.95 USD
Cookbook Book - 0
Cookbook Book
59.95 USD
Over 100 of the most beautiful, influential and informative cookbooks of the past 300 years.

Compiled by a panel of experts in the fields of art, design, food and photography, Cookbook Book is an opus celebrating cookbooks of all shapes, sizes, languages and culinary traditions. From tried‐and‐true classics such as Larousse Gastronomique and Mastering the Art of French Cooking by Julia Child to surprising quirky choices such as The Mafia Cookbook and The Hawaiian Cookbook, each of these cookbooks has shaped, influenced or revolutionized home‐cooking in its own way. Includes translations and full recipes. The book features stand out, gorgeous photography and is essential for any collector of vintage cookbooks or for those that love food history.
A Modern Way to Eat By Anna Jones

A Modern Way to Eat By Anna Jones

35 USD
A Modern Way to Eat By Anna Jones - 0
A Modern Way to Eat By Anna Jones
35 USD

How we want to eat is changing. We want to eat food that is a little lighter, healthier and easier on our pockets, without having to chop mountains of veg or slave over the stove for hours.
Anna Jones is a brilliant young food stylist and recipe developer who trained with Jamie Oliver. Her first cookbook is an exciting collection of contemporary vegetarian recipes that are healthy, nourishing and delicious. Based on how Anna likes to eat day to day, it covers everything from a blueberry and amaranth porridge to start the day, to a quick autumn root panzanella or avocado, butterbean and miso salad, to a tomato and coconut cassoulet, a pistachio and squash galette, or mint, ricotta and courgette polpette for dinner.
Harvest By Kenneth Ohalloran

Harvest By Kenneth Ohalloran

70 USD Out of stock
Harvest By Kenneth Ohalloran - 0
Harvest By Kenneth Ohalloran - 1
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Harvest By Kenneth Ohalloran - 4
Harvest By Kenneth Ohalloran
70 USD
Photographer Kenneth O'Halloran spent 2 months in 2015 visiting communities, meeting people, and observing the patterns and tempo of life in rural Africa.
Set against the landscapes of Ethiopia, Kenya, Zambia, Malawi, Burkina Faso and Togo, he set out to capture the essence of daily existence, and the purpose for much of the witnessed endeavour - the harvest.

Limited edition of 2000

Photography by Kenneth O Halloran
Essay by Mary Watson Seoige
Design by Maciej Pestka
self published
Out of stock
Transition Menu By Martin Guixe

Transition Menu By Martin Guixe

49 USD
Transition Menu By Martin Guixe - 0
Transition Menu By Martin Guixe
49 USD
In Transition Menu, the self-professed "ex-designer" Martí Guixé (born 1964) demonstrates how even food can be a design item. In this publication, Guixé presents his theories on food design by chronicling the fictional character, Mar López, who, over the course of her career, transitions from chef and restaurant owner to food designer. The book showcases a variety of elements of the fictional food designer including her CV, kitchen concepts and menu design, with color photographs of each of the food items on López’s menu. Guixé describes how each component transcends a conventional approach to food to become a designer item. Each dish is presented in conjunction with a short essay that describes its modern look and functionality. Transition Menu expands upon Guixé’s research on food design and includes his personal theories, thoughts and notes regarding the subject, by which he seeks to challenge and reappraise the parameters of conventional culinary habits.