Thursday, September 12, 2013


We stock some great titles about food, there seems to be a new wave of culinary magazines that come with a new approach to food journalism. They're often well designed, funny, full of beautiful pictures and interesting editorials on food and the people behind it.

We also store these four small food zines. They have exactly the same size.

PUT A EGG ON IT #7   (order here)

Put A Egg On It comes from Brooklyn, New York and is always printed on green paper.It has recipes, interviews with cooks, great photography and drawings. This 7th issue has recipes for curried sweet potato gnocchi, pork and cabbage dumplings, kuldunai, Czech dumplings and lamb-stuffed cabbage. A very nice zine about food culture.  We spoke with editor Sarah Keough when the last issue came out, read that interview here.

LA BROUSSE #3  (order here)
La Brousse comes to us from Marseille. And it is ofcourse written in French. But also if you don't speak French there's plenty to enjoy and discover in this title. It has recipes, lots of drawings and a good sense of humour. This last summer issue is about ice cream mostly. It also includes an insert with a map of the market of Marseille.

NOBLE ROT #2    (order here)
Noble Rot comes from the UK and is about wine and food. Essays about wine from experts, an interview with Coldplay about wine and Coldplay, the wines of Rioja's Lopez de Heredia and wine terrorism in the South of France. There are a few wine magazines around but Noble Rot is different, it looks at wine from many angles.

 (order here)

The Runcible Spoon comes from Washington and is made by three friends. It's a charming, messy magazine and includes cartoons, recipes and stories about food. This last summer issue is all about salt.

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