Food & Wine

Tyler Brûlé, Andrew Tuck, Fiona Wilson, Joe Pickard
The Monocle team celebrates the endlessly fascinating and culturally rich country of Japan.

Ever since it launched in 2007, Monocle has had a rich and deep connection with Japan. From day one the magazine has had a Tokyo bureau – which today also encompasses a Monocle shop and radio studios – run under the watchful eye of Asia bureau chief Fiona Wilson.

Over the past decade the magazine has built up a unique understanding and passion for the nation. It has covered everything from a live journey on the Emperor’s jet and the tastiest places to eat in Kagoshima to the fashion designers crafting new levels of excellence and the businesses with remarkable stories untold outside Japan. This new book reveals the best of the nation in the run up to the 2020 Olympics. Complete with stunning photography and intriguing essays, it is a unique showcase of a country that for many remains a mystery.


Contents List
1. Introduction (illustrated) • 2. Essays • 3. The Nation (main photo section) • 4. Business & Brands • 5. Culture & Sport • 6. Portraits of the People (profiles) • 7. Architecture, Design & Fashion • 8. Retail • 9. Mobility/Transport • 10. Hospitality, Food & Drink 11. Know your cities (expos on main cities)


About the Author
Monocle is a global affairs and lifestyle magazine, 24-hour radio station, website, retailer and media brand, all produced by Winkontent Ltd. It was founded by Tyler Brûlé, a Financial Times columnist, and founder of Wallpaper* magazine. Described by CBC News reporter Harry Forestell as a ‘meeting between Foreign Policy and Vanity Fair’, the magazine aims to provide a global perspective on international affairs, business, culture, design and fashion. The magazine is edited by Andrew Tuck.


Format: Hardback without Jacket
Size: 30.0 x 22.5 cm
Extent: 304 pp
Publication date: 14 May 2020
ISBN: 9780500971079

Pierre Paul Zeiher, Jean Michel Truchelut

728 pages, Hardcover

Published March 11, 2025

Format: 728 pages, Hardcover
Published: March 11, 2025 by BPI
ISBN: 9782386220647 (ISBN10: 2386220648)
Language: English

This beautiful gift book sets out in a clear and simple way what makes certain foods more or less environmentally friendly, in terms of water, land and energy use as well as other considerations. Contains 30 recipes and lots of helpful stats and advice for working out which foods are sustainable depending on where you live and your lifestyle

We all have the power to make a difference

We know our planet's resources are stretched to the limits. We know that without significant changes to our diets and shopping habits, nature will continue to suffer. But sometimes it feels like we're bombarded with mixed messages, and it can be hard to work out which foods are truly eco-friendly. This book sets out the facts in a clear and straightforward way, helping you to make informed choices about environmentally conscious ways to shop, the products to avoid, the best foods to buy, and sustainable ways to prepare them.

With over 30 delicious recipes that you, and the earth, will love, The Planet-Friendly Cookbook contains all the tips and advice you need to start making small changes that have big impacts. The choices we make can help create a kinder way of feeding the world, and will preserve our beautiful planet for many generations to come.

128 pages, Hardcover

Published May 13, 2021

This edition
Format
128 pages, Hardcover
Published
May 13, 2021 by Summersdale
ISBN
9781787836914 (ISBN10: 1787836916)
ASIN
1787836916
Language
English

The Seriously Good Kids Cookbook is packed with over 50 simple, delicious and fun recipes containing easy-to-follow captions and 300 photos in a unique cartoon-strip style to inspire children of all ages to get busy in the kitchen.

Original and creative projects will capture kids' imaginations, such as the paper bag breakfast of a bacon and egg sandwich in a paper bag cooked on a barbecue. The kick'n'roll tin can ice cream is bound to be the project of the summer: pack a large tin can with ice and rock salt, insert a sealed ziplock bag containing cream, sugar and vanilla and kick it to the park or the beach... within 25 minutes... homemade ice cream!

Kids will also learn as they go along; each recipe contains a culinary technique such as beating, whipping, piping or baking and 'Adult alerts' appear throughout the book and ensure the recipes are all easy and safe to make.

This is a book which will become treasured as it helps children to discover the endless fun to be had in the kitchen and to learn skills which will stay with them for life.

128 pages

The Seriously Good Veggie Student Cookbook shows you how to ditch the takeaways and make meals you actually want to eat – with 80 delicious recipes.

We all know the benefits of going meat-free – but when you're a student with limited shelf space, a tight budget and little kitchen experience, creating tasty veggie and vegan meals at home seems impossible. This book is here to change that.

The Seriously Good Veggie Student Cookbook contains 80 recipes, all based around cheap, staple ingredients like rice, pasta, potatoes and bread, along with a helpful guide to equipment, hygiene and buying food on a budget. Whether you want library-friendly lunches like Vegan Caesar Pasta Salad, to homemade Falafel Pitas to prove to your parents you really can cook, this book has it all. And, with a photo for each recipe and easy-to-follow instructions, you'll never go hungry again!

From fresher's week to graduation, this is the only cookbook you'll ever need.

192 pages

Sophie D. Coe, Michael D Coe

A richly detailed and illustrated investigation into the story of the world’s favourite food

Chocolate – ‘the food of the Gods’ – has had a long and eventful history. Its story is expertly told here by the doyen of Maya studies, Michael Coe, and his late wife, Sophie.

The book begins 3,000 years ago in the Mexican jungles and draws on aspects of archaeology, botany and socio-economics. Used as currency and traded by the Aztecs, chocolate arrived in Europe via the conquistadors, and was soon a favourite drink with aristocrats. By the 19th century and industrialization, chocolate became a food for the masses – until its revival in our own time as a luxury item. Chocolate has also been giving up some of its secrets to modern neuroscientists, who have been investigating how flavour perception is mediated by the human brain. And, finally, the book closes with two contemporary accounts of how chocolate manufacturers have (or have not) been dealing with the ethical side of the industry.

About the Author
Sophie D. Coe, an anthropologist and food historian, was the author of America’s First Cuisines.

Professor Michael D. Coe is Professor Emeritus of Anthropology and Curator Emeritus in the Peabody Museum of Natural History at Yale University. His books include The Maya, Reading the Maya Glyphs and Mexico and The True History of Chocolate, all published by Thames & Hudson.


Format: Paperback
Edition Type: Third edition
Size: 19.8 x 12.9 cm
Extent: 280 pp
Illustrations: 99
Publication date: 7 February 2019
ISBN: 9780500294741

A visual and sumptuous ode to Hong Kong that reimagines 88 classic and iconic dishes as colorful and beautiful plant-based meals.

A common Chinese greeting is 食咗飯未呀? “Have you eaten (rice) yet?” which is how Christine Wong’s paternal grandmother would welcome her home during her childhood in Hong Kong. Food was the language of love, with birthdays and special events always celebrated with family meals, from nine-course banquet-style restaurant feasts to simple home-cooked dinners. After leaving Hong Kong and adopting a vegan lifestyle for health and sustainability reasons, Christine yearned to recreate the flavors and textures of her family’s food at home without animal by-products.

The Vibrant Hong Kong Table celebrates many of Hong Kong’s most iconic dishes with a vegan twist. Organized by a day of eating through the city and paying homage to its culinary heritage, these fresh, bright, vegetable-based recipes include:
Breakfast and Dim Sum 點心: Sampan Congee, Lotus Leaf Rice, “Egg” Tarts
Cha Chaan Teng 茶餐廳 and Lunchbox Favorites: Baked Tempeh Chop Rice, Black-Pink Pepper Cabbage Steak, Jackfruit Brisket Noodles
Family-Style Dinners, from Festival Foods to Dai Pai Dongs 大牌檔: “Fish Fragrant” Eggplant, Sweet & Sour Cauliflower, Snow Skin Mooncakes
Siu Yeh 宵夜 (Late-Night Snacks) and Sweets: Curry “Fishballs,” Three Treasures, Hong Kong Sweet Buns

"Hong Kong Highlights," included throughout, showcase cultural customs such as balancing yin and yang and sharing food family-style. And Mama Wong’s tips for using ingredients like lotus root, taro, and salted oranges, offer an immersive experience of Hong Kong’s culinary and societal traditions. With beautiful imagery, intimate storytelling, and easy-to-follow instructions, The Vibrant Hong Kong Table is a treasury of fresh and inspiring vegan meals straight from the heart of this magnificent city to your home.

UNIQUE VEGAN COOKBOOK: Born out of hardship, hard work, and diverse cultural influences, Hong Kong’s food culture is an integral part of its history. Author Christine Wong taps into her culinary heritage to offer a window into this incredible city through vibrant memories and colorful, flavorful, plant-based spins on classic dishes like Crystal Dumplings, Salt & Pepper "Squid," Laughing Sesame Cookies, and of course, Hong Kong Milk Tea.

GOOD FOR THE PLANET AND YOU: These easy vegan recipes offer a way to move toward a sustainable plant-based diet without sacrificing flavor. Based on time-tested Hong Kong cooking techniques and flavors, these recipes are designed to be easy to follow and sharable, offering nourishing meals for weeknight dinners and work-from-home lunches.

A TOUR OF HONG KONG: Filled with beautiful and evocative photography, The Vibrant Hong Kong Table captures all the intoxicating sights, sounds, and smells that Hong Kong is famous for.

Perfect for:
Chinese cookbook fans looking for East Asian or Hong Kong–specific recipes
Home cooks seeking delicious plant-based and vegan recipes
People interested in ways to eat more sustainably
Travel-inspired gift for birthday, anniversary, holiday, housewarming, and more

The Wine Lover's Bucket List: 1,000 Amazing Adventures in Pursuit of Wine

Author Simon J. Woolf

An inspirational guide designed with the globe-trotting wine lover in mind--vineyards to visit, seasons to go, vintages and organics to drink, and how to get the most out of each wine region.
The adventures featured in this atmospherically illustrated book will fuel the wine lover's imagination with an almost endless array of vineyard visits, must-see sights, and must-do events--harvest festivals, vineyard picnics, wine-region weekends, tasting tours, wine-
focused restaurants.

Designed to highlight the world's most rewarding wine destinations, this guide spans the spectrum from traditional (a wine luncheon in Bordeaux or touring Portugal's port lodges) to fun and quirky. Some ideas are active--a cycling tour of the Champagne region or grape stomping in the Italian countryside--while others are more urban, such as a tour of Vienna's summer wine gardens or Rome's iconic enotecas. Sidebar panels throughout detail what makes each region special and include lists of the top five local wines to seek out.

There is something here for all palates and all levels of expertise--from regular contributors to #WineWednesdays to the budding oenophile just starting out.

About The Author

Simon J. Woolf is an award-winning wine and drinks writer and well-known commentator on natural, organic, and biodynamic wines. His writing appears regularly in Decanter, World of Fine Wine, and many other publications. He is editor of The Morning Claret and recently won a Louis Roederer International Wine Writer Award. He is currently based in Amsterdam.

Publish Date: October 27, 2020
Format: Hardcover
Category: Travel - Special Interest - Culinary
Publisher: Universe
Pages: 416

Sue Quinn, Carol Wilson

Hunt down the tastiest food-on-the-go in the world’s major cities, from the bustle of Bangkok and Beijing to the artisan markets of Stockholm and San Francisco

Street food is fresh, cheap, plentiful, varied and available in an increasing number of metropolitan locations. Food that was previously only obtainable from Saharan roadsides can now be found in New York City; Patagonian village foods are picked up in downtown Hong Kong. Millions of people all over the world are choosing to eat street food every day, and their numbers are rising year on year.

The World Atlas of Street Food surveys the whole phenomenon and celebrates one of the most amazing commercial and culinary success stories of the 21st century so far. It shows readers where to hunt down the best places to buy the tastiest food-on-the-go in the world’s major cities, from the bustle of Bangkok and Beijing to the artisan markets of Stockholm and San Francisco. It also includes over 70 of the authors’ own mouthwatering recipes so that readers can re-create the world’s finest street food in the comfort of their own kitchens.

Contents List
Introduction • The Guide: Detailed examination of the prime locations for street food: North America; Caribbean; South America; Europe; Africa; Middle East; Asia; Australasia


About the Author
Sue Quinn’s articles and recipes have appeared in leading UK publications including the Guardian, Telegraph, Sunday Times, Delicious magazine and BBC Good Food. She has written eleven cookbooks, most recently Easy Mediterranean.

Carol Wilson is a food/cookery writer, cookery consultant, member of the Guild of Food Writers and a restaurant inspector. She is the author of many books on food and cooking, including The Whole Hog and Self-Sufficiency Preserving.


Format: PLC (no jacket)
Size: 23.4 x 22.0 cm
Extent: 400 pp
Illustrations: 750
Publication date: 14 September 2017
ISBN: 9780500519493

Kate Calder

With 60 recipes, Three Ingredient Cocktails demonstrate that all the best cocktails are made with no more than three ingredients – think martini, old fashioned and margaritas.

Divided by main ingredient – gin, vodka, tequila, whisky, rum and sparkling wine – each drink can be whipped up in five minutes or less, with simple snack suggestions at the end of each chapter to pair with them.

Three Ingredient Cocktails shows you also how to make the most of a simple home bar set up, and how to turn your living room into an on-trend cocktail lounge.

With make ahead and batch cocktails, as well as renowned classics, this book is everything you need to bring elegance and style to your cocktail hour.
160 pages, Hardcover

Published October 15, 2024

Format: 160 pages, Hardcover
Published: October 15, 2024 by Quadrille
ISBN: 9781784887711 (ISBN10: 1784887714)
Language: English

Author Marie-Laure Fréchet, Photographs by Valérie Lhomme, Contributions by Bérengère Abraham

An introduction to the French art of baking bread—including ingredient selection, starter cultivation, and bread-making techniques—with more than 100 recipes

The quintessential staple of French cuisine is the humble baguette, but the country’s bread-baking tradition—along with variations assimilated from other world cultures—offers a vast repertoire. With an introduction to the history of French bread, guidelines to help the home baker select the right ingredients—grain and flour varieties, water, salt, and starter—this book details the step-by-step techniques and fundamentals of bread making: from feeding the starter, kneading and preparing the dough, and baking, to more than 100 recipes.

Eighteen expert bakers and pastry chefs share the sweet and savory recipes that have forged the French bakery’s enviable reputation—from round pain de campagne or olive and oregano bread to regional breads like fougasse or the Basque talos. A new generation of chefs have developed original creations such as black baguette with sesame, matcha tea–rolled bread, buckwheat-and-seaweed galettes, and honey, fig, and hazelnut rye. A chapter on traditional breads from all around the world, such as pita, focaccia, bagels, Georgian khachapuri, and Norwegian polar bread are reinterpreted in the French style. Recipes include pains surprise, croque monsieur, onion soup with cheese croutons, and desserts such as pain perdu and kouign-amann. For each recipe, pictograms indicate the level of difficulty, time required, type of starter, and whether a recipe is gluten-free.
About The Author

Marie-Laure Fréchet regularly contributes to culinary magazines, founded a culinary festival, and is an avid home baker. Valérie Lhomme is a food photographer who regularly works for magazines including Madame Figaro, Vogue, Travel in France, Saveurs, and Marie Claire Idées. .

Publish Date: November 30, 2021
Format: Hardcover
Category: Cooking - Courses & Dishes - Bread
Publisher: Flammarion
Trim Size: 9-1/2 x 10-3/4
Pages: 448
ISBN: 978-2-08-151707-3

Named a Best Cookbook of the Year by NPR, The Los Angeles Times, Epicurious, Vice, Food Network, Good Housekeeping, and more, and a Best Cookbook of Fall 2023 by Bon Appetit, Food & Wine, Eater, The Strategist, and more.

From the bestselling author of The Flavor Equation and Season and winner of the 2023 IACP Trailblazer Award: A fascinating exploration of the unique wonders of more than fifty vegetables through captivating research, stunning photography, and technique-focused recipes.

352 pages

Description
This nifty title boasts more than 80 delicious recipes for healthy, veg-packed meals that can all be served up in a bowl. With a focus on how to layer up your bowl with an 'edible rainbow' you'll be sure to get a balanced, nutritious, and most importantly, super tasty, meal every time. From flavorful grain bowls and superfood salads to Dhal with Roasted Vegetables and Miso & Tahini Ramen there's a bowl recipe for every meal of the day. There are also basic recipes for different dressings and toppings like hummus and guacamole so you can add something special to whichever base recipe you have chosen. Lovers of sweet treats haven't been forgotten--there are mouthwatering recipes for things like Chocolate Chia pudding with Dark Berries and Blueberry, Almond and Coconut Bircher also included.

Item Details
ISBN
9781784887001
Publisher
Hardie Grant Books
Publication Date
February 13, 2024
Binding
Hardcover, Paperback
Item Condition
New
Language
English
Pages
192
Keywords
Cooking | Vegetarian; Cooking | Health & Healing | General; Cooking | Methods | Quick & Easy
Categories
Cookbooks
Recipes
Hardcover

The New Ayurvedic Kitchen - 100 Seasonal Recipes
Author Divya Alter, Photographs by William Brinson and Susan Brinson

This indispensable kitchen companion brings the ancient art of delicious healthy cooking to the twenty-first century with flavors adapted for the contemporary Western palate.

Drawing on her many years of vegetarian cooking, catering, and teaching, in this book Divya Alter explains how to create flavorful meals with seasonal ingredients by applying Ayurvedic principles. With food combinations, methods of preparation, and healing spices customized for individual needs, this is an inspirational guide to achieving optimal health through a personalized way of living and eating.

This volume features 100 recipes for breakfasts, soups, salads, main dishes, one-pot meals, treats, and beverages in three seasonal-based chapters. It includes an ingredient guide along with recipes for staples such as cultured ghee, fresh cheese, yogurt, nondairy milk alternatives, dressings, chutneys, and spice blends.

Alter offers practical ways to bridge the ancient wisdom of food with modern living beyond the bound- aries of India. Dishes such as Asian-style Stir-Fried Red and Black Rice, Italian-style Spinach Risotto, and French-style Braised Root Vegetables are accessible to all and carry the healing benefits of Ayurvedic cooking.
About The Author

Divya Alter is a certified nutritional consultant and educator in the Shaka Vansiya Ayurveda tradition. She is the cofounder of Bhagavat Life, the only Ayurvedic culinary school in New York. She and her husband launched North America’s first Ayurvedic chef certification program and Divya’s Kitchen, an authentic Ayurvedic café in Manhattan.

Publish Date: April 04, 2017
Format: Hardcover
Category: Cooking - Vegetarian
Publisher: Rizzoli
Trim Size: 7-3/4 x 9-3/4
Pages: 256
ISBN: 978-0-8478-5968-9

DIY fever + quality meat mania = old-school butchery revival! Artisan cooks who are familiar with their farmers market are now buying small farm raised meat in butcher-sized portions. Dubbed a rock star butcher by the New York Times, San Francisco chef and self-taught meat expert Ryan Farr demystifies the butchery process with 500 step-by-step photographs, master recipes for key cuts, and a primer on tools, techniques, and meat handling. This visual manual is the first to teach by showing exactly what butchers know, whether cooks want to learn how to turn a primal into familiar and special cuts or to simply identify everything in the case at the market.

240 pages

Nature-Loving Chefs at Home
Claire Bingham

Join leading chefs, food bloggers and restaurateurs in their private kitchens and dining spaces, and discover how they cook and entertain using home-grown, local and seasonal produce.

Green is the new black. The desire to know where our food comes from and to minimize our carbon footprints is ever-growing. Wild Kitchen offers fresh insights into kitchen design and styling from those who understand the sustainable lifestyle best, taking you into the home kitchens and dining areas of twenty of the world’s top chefs, food bloggers and restaurateurs, and revealing inspiring ways that the food-obsessed are embracing the 'wild' at home in their everyday cooking and dining.

From a chef who experiments with herbs in a city apartment to a blogger who forages with her family in a local forest, each personality’s featured kitchen story offers a behind-the-scenes view of their unique cooking philosophy along with their insider tips for creating a unique kitchen space. Each chef – from Julia Sherman and David Tanis to Judy Williams (of Via Carota) and Rita Sodi – provides a simple recipe that uses their favourite natural ingredients. Offering advice on essential utensils, entertaining and bringing the outside in, Wild Kitchen also features a directory of websites and restaurants for those interested in finding out more.

Contents List
In the great outdoors: Cooking and eating in harmony with nature in the countryside: Cliodhna Prendergast, Ireland; Darren Robertson, Australia; Mette Helbæk, Sweden; Emiko Davies, Italy • Kitchen Gardeners: Growing fresh fruit and veg wherever you live: Krautkopf, Germany; Adam Aamann, Denmark; Amber Rose, New Zealand; Julia Sherman, USA • From Farm to Table: Fresh produce available on demand, for restaurant and home dining: Rodney Dunn, Tasmania; Skye Gyngell, UK; Charlie Hibbert, UK; Palisa Anderson, Australia • The Experimentalists: Pushing the boundaries using healthy, natural ingredients: Camille Becerra, USA; Seppe Nobels, Belgium; Jasmine Hemsley, UK; Anna Barnett, UK • Local Produce: Making the most of sustainable, seasonal ingredients in the city: Jody Williams and Rita Sodi, USA; David Tanis, USA; Rachel Khoo, UK; Patricia Wells, France • Directory; a note on recipes; about the author

About the Author
Claire Bingham is a writer, journalist and former Homes Editor at Elle Decoration. The author of several books about design, lifestyle and travel, she has lived in London, Milan and Sydney and frequently writes for international magazines and newspapers including the Telegraph Magazine, AD Germany and Corriere della Sera Living.

Format: PLC
Size: 25.0 x 19.5 cm
Extent: 224 pp
Illustrations: 280
Publication date: 27 August 2020
ISBN: 9780500023013