{"title":"FOODIE COLLECTION","description":"","products":[{"product_id":"f-magazine-17-ice-cream","title":"F Magazine #17 - Ice Cream","description":"\u003cdiv class=\"story\"\u003e\n\u003cp\u003e\u003cstrong\u003eF Magazine #17 - Ice Cream\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eRegardless of age, gender, nationality, or culture, everyone loves ice cream. These cold and creamy treats are often collectively referred to as ice cream, but they are broken down into gelatos, sorbets, or granitas by milk fat content or production method. Milk and other processed dairy products are flavored with toppings, sugar, and additives before being frozen. Thanks to the artisan ice cream market exploding on the American West Coast in the 2010s, ice cream manufacturers can now infuse their personalities into new products with unique flavors or organic ingredients. Recently, ice cream has become central in many branding and promotional strategies, once again claiming its sweet spot in cultures everywhere across the globe.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eMagazine F\u003c\/strong\u003e is a food documentary magazine jointly launched by Baemin and Magazine B. Baemin has become a critical mover and shaker in South Korean contemporary food culture, and B provides a balanced view on brands through multi-layered stories. This collaboration brings together these two areas of expertise in F, which is hoped to become a record of essential ingredients and food culture of our time.\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eExplore other titles from B Magazine \u003ca href=\"https:\/\/unitom.info\/collections\/b-magazine\"\u003e\u003cspan class=\"s1\"\u003ehere\u003c\/span\u003e\u003c\/a\u003e.\u003c\/p\u003e","brand":"New Mags","offers":[{"title":"Default Title","offer_id":39643500773463,"sku":"","price":25.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2009\/7115\/files\/F_Magazine_17_-_Ice_Cream.png?v=1778662906"},{"product_id":"cheese-labels-1950-1990","title":"Cheese Labels 1950-1990","description":"\u003cp\u003e\u003cstrong\u003eCheese Labels 1950-1990\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA selection of 600+ Cheese Labels from 1950-1990 by Masala Noir. \u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003ePublished by Masala Noir, a P\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003earis-based independent publishing house focusing on countercultures and design history.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e208 pages\u003c\/li\u003e\n\u003cli\u003e15*15\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eBrowse other Masala Noir titles \u003c\/span\u003e\u003ca title=\"MASALA NOIR\" href=\"https:\/\/unitom.info\/collections\/masala-noir\" target=\"_blank\"\u003ehere\u003c\/a\u003e\u003c\/p\u003e","brand":"Central","offers":[{"title":"Default Title","offer_id":39772912877655,"sku":"","price":21.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2009\/7115\/files\/Cheese_labels_1.jpg?v=1783438068"},{"product_id":"f-magazine-04-tomato","title":"F Magazine #4 - Tomato","description":"\u003cp\u003eOriginating from South America, tomatoes are one of the most produced vegetables in the world along with onions, cucumbers, and cabbages. There are over 25,000 species of tomatoes distributed throughout the globe, and they can be used in as many dishes in varied ways as there are varieties. With their unique savory flavor, tomatoes created distinctive food cultures across many regions, particularly in Spain and Italy. They also serve as the origin, essence, and symbol of Mediterranean cooking as they play a critical role in pizza, pasta, and gazpacho. On the other hand, they are widely used in mass-produced processed foods like ketchup and have become an important popular food with a potential to lead food culture into the future.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMagazine F\u003c\/strong\u003e is a food documentary magazine jointly launched by Baemin and Magazine B. Baemin has become a critical mover and shaker in South Korean contemporary food culture, and B provides a balanced view on brands through multi-layered stories. This collaboration brings together these two areas of expertise in F, which is hoped to become a record of essential ingredients and food culture of our time.\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eExplore other titles from B Magazine \u003ca href=\"https:\/\/unitom.info\/collections\/b-magazine\"\u003e\u003cspan class=\"s1\"\u003ehere\u003c\/span\u003e\u003c\/a\u003e.\u003c\/p\u003e","brand":"B Magazine","offers":[{"title":"Default Title","offer_id":39772968714327,"sku":"","price":25.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2009\/7115\/files\/F_Magazine_4_-_Tomato.png?v=1778661483"},{"product_id":"food-packaging-1930-2000","title":"Food Packaging 1930-2000","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cdiv class=\"page\" title=\"Page 1\"\u003e\n\u003cdiv class=\"section\"\u003e\n\u003cdiv class=\"layoutArea\"\u003e\n\u003cdiv class=\"column\"\u003e\n\u003cp\u003e\u003cstrong\u003eFood Packaging 1930-2000\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eA selection of 300+ food packaging from 1930 to 2000. Published by Masala Noir, a Paris-based independent publishing house focusing on countercultures and design history.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cul\u003e\n\u003cli\u003e208 pages\u003c\/li\u003e\n\u003cli\u003e15*15\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eBrowse other Masala Noir titles \u003c\/span\u003e\u003ca title=\"MASALA NOIR\" href=\"https:\/\/unitom.info\/collections\/masala-noir\" target=\"_blank\"\u003ehere\u003c\/a\u003e\u003c\/p\u003e","brand":"Central","offers":[{"title":"Default Title","offer_id":40388441276503,"sku":null,"price":21.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2009\/7115\/files\/FoodPackaging1930-2000_MASALANOIR_1_f2f7e63c-a422-4441-a7e1-0a10a43e676a.jpg?v=1783437223"},{"product_id":"the-gourmand-the-gourmand-s-lemon-book","title":"The Gourmand - Lemon Book","description":"\u003cp\u003e\u003cstrong\u003eThe Gourmand - Lemon Book\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"\u003cmeta charset=\"utf-8\"\u003e\u003c\/strong\u003eThe Gourmand’s Lemon is an in-depth exploration of the literary, linguistic, historic, and gastronomic legacy of lemons, where the line between food and art is happily blurred.    Following on from The Gourmand’s Egg, Lemon is the second volume in our established book series, published by Taschen. 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Welcome to easy, joy-filled\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eMidweek Recipes\u003c\/em\u003e.\u003c\/p\u003e\n\u003cp class=\"\"\u003eWritten, tested, photographed and published from my Studio in Edinburgh.\u003c\/p\u003e\n\u003cp class=\"\"\u003ePrinted in the UK\u003c\/p\u003e\n\u003cp class=\"\"\u003e245 x 170 mm\u003c\/p\u003e\n\u003cp class=\"\"\u003e168 pages\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Central","offers":[{"title":"Default Title","offer_id":55301165252992,"sku":"","price":23.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2009\/7115\/files\/MidweekRecipes_1_63045c05-4b94-4a48-9de1-d5441b8130d9.jpg?v=1786455144"},{"product_id":"mushroom-people-2","title":"Mushroom People #2","description":"\u003ch4\u003e\n\u003cstrong\u003eMushroom People #2 \u003c\/strong\u003e\u003cem\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/em\u003e\u003cem\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/em\u003e\n\u003c\/h4\u003e\n\u003cp\u003eThe magazine for mycophiles is back! Mushroom People Vol. 2, from the good folks at Broccoli, is a puffball of stories\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003ethat include a cast of astromycologists, academics, architects, pharmacists, foragers, fashion designers, home cooks, shopkeepers, composers, and poets - all inspired by the many radical ways of being fungi embody\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAs with all Broccoli titles, Mushroom People has been beautifully published, with gorgeous layouts and stunning photography throughout. We're one of its biggest spore-ters.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePaperback\u003c\/li\u003e\n\u003cli\u003eSize: 209 x 285mm\u003c\/li\u003e\n\u003cli\u003ePages: 208\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"MMS","offers":[{"title":"Default Title","offer_id":55594664100224,"sku":null,"price":22.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2009\/7115\/files\/MushroomPeople_2_1.jpg?v=1737031779"},{"product_id":"mushroom-people-1","title":"Mushroom People #1","description":"\u003ch4\u003e\u003cstrong\u003eMushroom People #1\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cem\u003eWhat is a mushroom? What do mushrooms mean? What do mushrooms do? What do we want from mushrooms? What do the mushrooms want?\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eThese are the questions the makers of\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eBroccoli\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eask and answer in\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eMushroom People\u003c\/em\u003e, our special edition, single-issue magazine for mycophiles. We call on artists, writers, and fungi enthusiasts from around the world to explore mushroom fact and fantasy, collecting specimens of all kinds: the strange and familiar, beautiful and ugly, toxic and healing, ephemeral and enduring.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eInside\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eMushroom People\u003c\/em\u003e, Bethany van Rijswijk delves into the folklore of the magic mushroom, arrangements by Leslie Kirchhoff and Yasmine Khatib prove that mushrooms are the new flowers, Claire L. Evans goes inside the trip report forum Erowid, Zoe Gong heals what ails us, Adrienne Kammerer paints a slug’s-eye-view, William Padilla-Brown talks citizen mycology, Shruti Ravindran breaks down the neuroscience of tripping, and Lio Min searches for counter-culture on the forest floor. Plus: MycoAstrology, Mushroom Fashion Week, the search for a lost perfume, hacking a chat-shroom in the Wood Wide Web, glowing mushroom lamps, Mixtec transcendental gastronomy, a mushroom burial suit, and much more.\u003cbr\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e192 pages\u003c\/li\u003e\n\u003cli\u003eperfect bound\u003c\/li\u003e\n\u003cli\u003eFeatures three premium paper stocks\u003c\/li\u003e\n\u003cli\u003eMeasures 8.25” x 11.25”\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"MMS","offers":[{"title":"Default Title","offer_id":55594679992704,"sku":null,"price":22.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2009\/7115\/files\/MushroomPeople_1.jpg?v=1737031840"},{"product_id":"cuisine-on-screen-60-famous-japanese-recipes-from-30-cult-movies","title":"Cuisine on Screen - 60 Famous Japanese Recipes from 30 Cult Movies","description":"\u003cp\u003e\u003cstrong\u003eCuisine on Screen - 60 Famous Japanese Recipes from 30 Cult Movies\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"a-text-bold\"\u003eThis elegant and mouthwatering journey through Japanese film history offers a palate- pleasing array of recipes inspired by iconic movies.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eTan-men soup from \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eMidnight Diner\u003c\/span\u003e\u003cspan\u003e; risotto from \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003ePrincess Mononoké\u003c\/span\u003e\u003cspan\u003e; ramen from \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eTampopo\u003c\/span\u003e\u003cspan\u003e―these and other dishes are the stars of this unique cookbook that pairs the best of Japanese cinema with the cuisine featured in it. Organized by type of dish―dumplings; noodles, soups, and stews; seafood; eggs and meat; vegetables and rice; desserts and tea―it offers concise and beautifully illustrated recipes that will satisfy practiced and novice cooks alike.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eScattered throughout are descriptions of the films that inspired each dish―a selection as varied as the recipes themselves that includes classics, cult, and anime: \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eMidnight Diner\u003c\/span\u003e\u003cspan\u003e, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eToilet\u003c\/span\u003e\u003cspan\u003e, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eSpirited Away\u003c\/span\u003e\u003cspan\u003e, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eLittle Forest\u003c\/span\u003e\u003cspan\u003e, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eMakanai\u003c\/span\u003e\u003cspan\u003e, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eMy Neighbor Totoro\u003c\/span\u003e\u003cspan\u003e, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eWhat Did You Eat Yesterday?\u003c\/span\u003e\u003cspan\u003e, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eOur Little Sister\u003c\/span\u003e\u003cspan\u003e, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eSamurai Gourmet\u003c\/span\u003e\u003cspan\u003e, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eVoyage to Tokyo\u003c\/span\u003e\u003cspan\u003e, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eThe Asadas\u003c\/span\u003e\u003cspan\u003e, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eKamome Diner\u003c\/span\u003e\u003cspan\u003e, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eThe Way of the Hot and Spicy\u003c\/span\u003e\u003cspan\u003e, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eThe Garden of Words\u003c\/span\u003e\u003cspan\u003e, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eEvery Day a Good Day\u003c\/span\u003e\u003cspan\u003e, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eSweet Bean\u003c\/span\u003e\u003cspan\u003e, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eKantaro\u003c\/span\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThrough this flavorful blend of cinema and gastronomy, Japanese film buffs will find a new way of appreciating their favorite masterpieces, and Japanese foodies will discover movies that whet their appetites.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003e192 pages\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e22.56 x 2.34 x 27.94 cm\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Wiley","offers":[{"title":"Default Title","offer_id":55595268637056,"sku":"","price":25.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2009\/7115\/files\/CuisineonScreen-60FamousJapaneseRecipesfrom30CultMovies_1_6056010f-8fc9-41c4-9d64-7278e15105d2.jpg?v=1786458010"},{"product_id":"dial-in-1-star-of-the-north","title":"Dial In #1 - Star of the North","description":"\u003cp\u003e\u003cstrong\u003eDial In Issue #1 - Star of the North\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eDial In magazine is a Manchester based speciality coffee magazine, in which each issue will focus entirelty on one roaster or shop in our effort to really celebrate the community and culture from within. \u003c\/p\u003e\n\u003cp\u003eIn this issue we're going back to where it all started for us - North Star Roasters. Both of us being baristas, going to college in Leeds and having our first speciality coffee at North Stars cafe in Leeds Dock, it felt right to start the magazine right where it all started for us. At the same time, we are hopefully representing Leeds' coffee scene, a coffee scene we see has so much potential. \u003cmeta charset=\"utf-8\"\u003eWe're so excited to share it with everyone and hope that in some way we're passing on a bit of passion or knowledge from inside of  an industry that has so much to offer.\u003c\/p\u003e\n\u003cp\u003eIssue one is a deep dive into North Stars design, approach to buying and sustainability, their roastery set up and coffee and most importantly, the people. We were in conversation with their staff at both roastery and cafe level, hoping to shed some light of just how much thought \u0026amp; love goes into coffee. \u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e66 Pages\u003c\/li\u003e\n\u003cli\u003ePaperback\u003c\/li\u003e\n\u003cli\u003e300gsm cover\u003c\/li\u003e\n\u003cli\u003e120gsm inners\u003c\/li\u003e\n\u003cli\u003e2025\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Dial In Magazine","offers":[{"title":"Default Title","offer_id":55691915657600,"sku":"","price":12.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2009\/7115\/files\/Dialin_1-starofthenorth.jpg?v=1739616838"},{"product_id":"weekend-recipes","title":"Weekend Recipes - Jess Elliott Dennison","description":"\u003cdiv class=\"ProductItem-details-excerpt ProductItem-details-excerpt-below-price\" data-content-field=\"excerpt\" id=\"yui_3_17_2_1_1735559469063_119\"\u003e\n\u003cp class=\"\"\u003e\u003cstrong\u003eWeekend Recipes - Jess Elliott Dennison \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-rte-preserve-empty=\"true\"\u003e\u003cspan\u003e\"Following on from \u003c\/span\u003e\u003cem\u003e\u003cspan\u003eMidweek Recipes\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e, I’m excited to bring you these joyful dishes for exploring across the weekend.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-rte-preserve-empty=\"true\"\u003e\u003cspan\u003eWith chapters of Breakfast, Lunch, Afternoon Baking, Dinner and Pudding, these are the flavours and methods for when work is on pause and there’s more time for connecting with your ingredients, kitchen and company.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-rte-preserve-empty=\"true\"\u003e\u003cspan\u003eThere’s my sherbet-y lemon curd for spreading over toast in the morning; roast pepper, charred silverskin onion and Parmesan crostini for midday; and spaghetti and oregano meatballs followed by blackcurrant pavlova with lemon and bay custard for the evening. The whole weekend is here.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-rte-preserve-empty=\"true\"\u003e\u003cspan\u003eWritten, tested, photographed and published from my Studio in Edinburgh.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Central","offers":[{"title":"Default Title","offer_id":56309253079424,"sku":null,"price":23.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2009\/7115\/files\/WeekendRecipes_1_3d233092-e6d3-4055-8d1f-c76b922f2c78.jpg?v=1786455063"},{"product_id":"dial-in-2-solid-foundations","title":"Dial In #2 - Solid Foundations","description":"\u003cp\u003e\u003cstrong\u003eDial In #2 - Solid Foundations\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eDial In magazine is a Manchester based speciality coffee magazine, in which each issue will focus entirelty on one roaster or shop in our effort to really celebrate the community and culture from within. \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThis second issue of Dial In focuses on A Matter of Concrete in the Netherlands. Rob Clarijs, the founder and creator of A.M.O.C tells us the story on how he got to where he is today and what it means to create a brand like A.M.O.C. From the UNESCO World Heritage site that they roast out of to the people and partnerships that are key to their operations, this second issue takes you on a journey through Rob \u0026amp; A.M.O.C’s reasonably new but unique story. With features and Q\u0026amp;A’s from the likes of Slayer, Loring, SOVDA, OREA, Sibarist, some amazing stories from origin and plenty from Rob himself, we’re super proud \u0026amp; excited to bring you issue #2. \u003c\/span\u003e66 Pages\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Dial In Magazine","offers":[{"title":"Default Title","offer_id":56411477410176,"sku":null,"price":13.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2009\/7115\/files\/DialIn_2-SolidFoundations_1.jpg?v=1755516366"},{"product_id":"heard-2-play","title":"Heard #2 - Play","description":"\u003cp\u003e\u003cstrong\u003eHeard #2 - Play\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"\u003c\/strong\u003eWe selfishly started heard. as a way to find joy in ourown lives. We were desperate for connection and needed an outlet to express ourselves. What we never could have imagined was the way in which that joy would manifest as it came to life, and the people we would come to cherish along the way. We had always hoped we could build a community of creatives that wanted to share and listen, and we’ve accomplished it because of you. We are eternally grateful for every contributor and every reader who has come along for this journey. You have truly brought us so much joy. And now, it’s time to PLAY. Welcome to our beautiful mess of ideas, stories, and visuals that let imagination lead the way, rules be damned. We wanted to channel our inner childlike wonder and allow ourselves the ability to just let go. From our millennial fever dream cover to our resident solo-eater waxing poetic about bar snacks, and even a smutty poem about your favorite after-school snack, this issue goes against everything our parents tried to teach us about NOT PLAYING with our food. So here’s to the weird combinations, the late-night cravings, the first drafts that turned into something brilliant, and the people who said “yes” when we said “hear us out…”\u003c\/p\u003e\n\u003cp\u003eIf you don’t need to be heard, we hope you listen. If you’re tired of rules, we hope you break a few with us. And if you’re not PLAYING with your food—well, maybe you should be.\"\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eAleya Zenieris \u0026amp; Codii Lopez \u003cbr\u003eheard. co-creators\u003c\/p\u003e","brand":"HEARD","offers":[{"title":"Default Title","offer_id":56531908493696,"sku":null,"price":10.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2009\/7115\/files\/Heard_2-Play1.jpg?v=1757429292"},{"product_id":"crumbs","title":"Crumbs - Cookies and Sweets from Around the World","description":"\u003cp\u003e\u003cstrong\u003eCrumbs - Cookies and Sweets from Around the World\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBake your way around the world with the ultimate collection of 300 irresistible, authentic, and delicious cookie recipes from nearly 100 countries\u003c\/p\u003e\n\u003cp\u003eWhether enjoyed at breakfast, with afternoon tea, on holidays, or as a late-night snack, cookies are a universally beloved treat. In\u003cem\u003e\u003cspan\u003e \u003c\/span\u003eCrumbs\u003c\/em\u003e, food writer, recipe developer, and self-confessed baking obsessive Ben Mims takes home cooks on a delicious tour across countries and cultures, presenting a sweet and satisfying guide to crumbly, crunchy, chewy desserts – from Snickerdoodles, Date-Filled Maamoul, and Almond Macaroons to Cardamom Biscuits, Italian Waffle Cookies, and Okinawan Brown Sugar Shortbread.\u003c\/p\u003e\n\u003cp\u003eOrganized geographically,\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eCrumbs\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eis chock-full of old-world and modern classics, and intriguing local recipes from more than 100 countries. Each begins with a fascinating origin story, followed by clear, step-by-step instructions and notes on regional variations.\u003c\/p\u003e\n\u003cp\u003eBeginners will appreciate Mims’s introduction to essential equipment, ingredients, and techniques such as shaping, rolling, and slicing, while bakers of all skill levels will find inspiration in the bounty of recipes, each carefully tested and perfected for home kitchens. Richly illustrated and easy to navigate, the book features gorgeous photographs and special icons designating dairy-free, gluten-free, vegetarian, and vegan recipes, as well as approachable, easy-to-make options that come together in 30 minutes or less.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRecipes include:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eChocolate-Glazed Elisenlebkuchen, Danish Pepper and Spice Cookies, Egyptian Stuffed Eid Cookies, Filipino Powdered Milk Shortbreads, French Macarons, Icelandic Gingerbread, Malaysian Milky Cashew Cookies, Nigerian Coconut Macaroon Balls, Pakistani Cumin Seed Cookies, Portuguese Biscoitos, Puerto Rican Guava and Almond Thumbprint Cookies, Rugelach, Spanish Almendrados, Shrewsbury Biscuits, Speculaas, Sri Lankan Crunchy Sugar Cookies, Syrian Sesame and Pistachio Cookies, Thai Rolled Wafer Cookies, Venezuelan Shortbread Cookies, and Welsh Griddled Currant Cookies, plus international variations on wedding cookies, Christmas cookies, and other sweet treats for special celebrations.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eBen Mims \u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003eis a James Beard Award-nominated cookbook author and food writer. 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In\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eOne Pot\u003c\/em\u003e, author Amandine Bernardi presents 100 effortless recipes featuring vibrant international dishes.\u003c\/p\u003e\n\u003cp\u003eThis beautifully designed cookbook offers an appealing range of recipes for every occasion, from quick weeknight dinners to special gatherings. Home cooks will discover wholesome dishes like Ratatouille and Mujadara with Cauliflower; hearty mains, including Beef Bourguignon, Coq au Vin, and Moroccan Fish Stew; and sweet treats, such as Baked Apples with Honey.\u003c\/p\u003e\n\u003cp\u003eWith an informative guide to equipment, helpful serving suggestions, and clear dietary symbols designating vegan, gluten-free, dairy-free, and nut-free options,\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eOne Pot\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eis perfect for novice and experienced cooks alike.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eAmandine Bernardi\u003c\/strong\u003e\u003cspan\u003e is a passionate cook and the creator of the popular website Amandine Cooking, where she regularly shares her recipes with a dedicated community of food enthusiasts. 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Through eight original stories based in New York, this issue highlights the journeys of individuals taking unconventional paths in the culinary world: communal dining projects, collaborative residencies, coffee pop-ups, and independent producers. Each story offers a behind-the-scenes look into how these projects came to life—their beginnings, the obstacles along the way, and the vision that propels them forward. Through intentional storytelling, these features are paired with beautiful photography that captures the people, spaces, and ideas shaping this new wave of food culture. Featured in this issue (in order of appearance): Hot Soup \u0026amp; Bad Larry’s Sandwiches, Muted Entity, 81 Eating Club, LEV, Kinhfolk, Studio Bumi, SAG, Be Home For Dinner\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Antenne","offers":[{"title":"Default Title","offer_id":56582278185344,"sku":null,"price":22.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2009\/7115\/files\/Off-MenuMagazine_2-ANewWave1.jpg?v=1758293605"},{"product_id":"computer-documents-1950-2010","title":"Computer Documents 1950-2010","description":"\u003cp\u003e\u003cstrong\u003eComputer Documents 1950-2010\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv title=\"Page 1\" class=\"page\"\u003e\n\u003cdiv class=\"section\"\u003e\n\u003cdiv class=\"layoutArea\"\u003e\n\u003cdiv class=\"column\"\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eAn archive of \u003cmeta charset=\"utf-8\"\u003e300+ computer brochures and manuals from 1950 to 2010 by Masala Noir.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cul\u003e\n\u003cli\u003e208 pages\u003c\/li\u003e\n\u003cli\u003e15x15cm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eBrowse other Masala Noir titles \u003c\/span\u003e\u003ca href=\"https:\/\/unitom.info\/collections\/masala-noir\" title=\"MASALA NOIR\" target=\"_blank\"\u003ehere\u003c\/a\u003e\u003c\/p\u003e","brand":"Central","offers":[{"title":"Default Title","offer_id":56647265911168,"sku":null,"price":21.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2009\/7115\/files\/ComputerDocuments1950-2010_1_408816c9-82c5-41a1-80da-0082d29355a1.jpg?v=1783437437"},{"product_id":"soft-drinks-1920-2000","title":"Soft Drinks (1920 - 2000)","description":"\u003cp\u003e\u003cstrong\u003eSoft Drinks (1920 - 2000) \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eA selection of 300+ soft drinks and syrup labels from 1920 to 2000 by Masala Noir.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eBrowse other Masala Noir titles \u003ca href=\"https:\/\/unitom.info\/collections\/masala-noir\" title=\"MASALA NOIR\" target=\"_blank\"\u003ehere\u003c\/a\u003e\u003c\/p\u003e","brand":"Central","offers":[{"title":"Default Title","offer_id":56656314466688,"sku":null,"price":21.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2009\/7115\/files\/SoftDrinks_1920-2000__1_5728e781-8f65-4dda-89b9-d78756b72bfe.jpg?v=1783436332"},{"product_id":"hob-1972","title":"HOB 1972","description":"\u003cp class=\"MsoNormal\" style=\"margin: 12.0pt 0cm 12.0pt 0cm;\"\u003e\u003cstrong\u003e\u003cspan lang=\"EN\"\u003eHOB 1972\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" style=\"margin: 12.0pt 0cm 12.0pt 0cm;\"\u003e\u003cspan lang=\"EN\"\u003eStudio Public House presents their new issue in the kitchen appliance series, \"HOB\". The Book a satirical spin on 1970s style cook books. On the surface the book appears to be something from the 20th century but upon closer inspection the book is like something out of a surreal nightmare; playing off the comedic tragedy we all know as \"budget\" or \"Struggle\" meals...\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" style=\"margin: 12.0pt 0cm 12.0pt 0cm;\"\u003e\u003cspan lang=\"EN\"\u003eHOB is a wonderful cook book with well over 30 delicious recipes - All of them being easy to follow, cheap and easily convertible to prepare in bulk for those who want to eat well with minimal time. As HOB was the proud winner of\u003cspan style=\"mso-spacerun: yes;\"\u003e  \u003c\/span\u003ethe “Award Winning plates“ceremony earlier this year, 1972. 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We get our future predicted by the world’s only cheese fortune teller, and take a golden hour tour of Marseille to enjoy \u003cem class=\"framer-text\"\u003eapéro\u003c\/em\u003e like seasoned food journalist Ezéchiel Zérah. We meet Venezuelan women taking to the sea to feed their families, Olympic Winter Game hopefuls chockfull of singular food habits, and the Indian coffee farmers who practice time-honoured rituals amid climate crisis upheaval. That’s not all though, there’s plenty more to venerate inside.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cstrong\u003eServiette\u003c\/strong\u003e is a magazine about food: the people who grow and produce it, the distances we travel to eat it, and all the ways it's tangled up with culture.\u003c\/span\u003e\u003c\/p\u003e","brand":"Ra \u0026 Olly","offers":[{"title":"Default Title","offer_id":56897521287552,"sku":null,"price":19.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2009\/7115\/files\/Serviette_7-FoodisRitual_1.jpg?v=1763392923"},{"product_id":"vittles-2","title":"Vittles #2","description":"\u003cdiv class=\"description product-section grid grid-cols-12 lg:grid-cols-16 gap-4 enter-in-1 animation-delay-400\"\u003e\n\u003cdiv class=\"col-span-12 lg:col-span-8 lg:col-start-5 rich-text text-md-plus leading-none\"\u003e\n\u003cp\u003e\u003cstrong\u003eVittles #2\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv class=\"description product-section grid grid-cols-12 lg:grid-cols-16 gap-4 enter-in-1 animation-delay-400\"\u003e\n\u003cdiv class=\"col-span-12 lg:col-span-8 lg:col-start-5 rich-text text-md-plus leading-none\"\u003eThe second print issue of Vittles, all on the subject of Bad Food. 150+ pages of new writing about mould, Maggi, monosodium glutamate, aspartame, Ace K, Irn Bru, dupe sodas, Richmond Sausages, Rustlers Burgers, Charlie Bigham, Red 40, E numbers, E coli, the oeuvres of Pierre Bourdieu, Simone Weil and Gregg Wallace, Sosmix, post-orgy roast dinner buffets, creamy cheese szechwan dosas, squat slop, Massimo Bottura, Massimo Dutti, and the worst Michelin-starred restaurants in the world.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"related-products product-section\" data-url=\"\/recommendations\/products?section_id=template--23531407016274__main\u0026amp;product_id=10371959652690\u0026amp;limit=4\u0026amp;intent=related\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Antenne","offers":[{"title":"Default Title","offer_id":56947698237824,"sku":null,"price":20.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2009\/7115\/files\/Vittles_2_1.jpg?v=1764696324"},{"product_id":"squeeze-me-lemons-recipes-and-art","title":"Squeeze Me - Lemons, Recipes and Art","description":"\u003cdiv itemprop=\"description\" id=\"scope_book_description\"\u003e\n\u003cp\u003e\u003cstrong\u003eSqueeze Me - Lemons, Recipes and Art\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eIn the hands of Rogers and Ruscha, the humble lemon is transformed into the ultimate kitchen hero. Packed with fifty inventive recipes, the book casts the lemon as the star of sweet and savory dishes alike. Whether you are whipping up a creamy risotto al limone, baking a showstopping lemon tart, or brightening a salad with a burst of citrus, Rogers s signature style makes every recipe, from appetizers to mains, approachable and unforgettable. Elevating this journey is the singular artistry of Ed Ruscha, whose images, created specifically for this project, transform this book into a visual delight. Ruscha s style is both visually accessible and intellectually layered and invites viewers to appreciate the beauty in the very ordinary and mundane. Known for documenting a single subject in intensive detail, a Ruscha book is an instant collectible\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"MacMillan","offers":[{"title":"Default Title","offer_id":57248766787968,"sku":null,"price":35.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2009\/7115\/files\/SqueezeMe-Lemons_RecipesandArt1_f56bbfd6-09e5-46cd-9d33-f772d34a3503.jpg?v=1785496206"},{"product_id":"f-magazine-19-whiskey-1","title":"F Magazine #19 - Whiskey","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eWhiskey, made from germinated barley malt, water, and yeast, is an alcoholic beverage made from distilled spirits. It was first produced by Buddhist monks for medicinal purposes sometime between the fourth and fifth centuries. Depending on the primary ingredient, the drink is categorized into malt, grain, or blended whiskey, and the manufacturing method determines its type into Scotch, Irish, bourbon, Canadian whiskey and other varieties. Since the unique aroma and flavor are formed through the long-term aging in oak barrels, many variables play a role in producing quality whiskey. Master distillers, who oversee production, control these variables and study the combination of flavors to craft a signature formula that reflects a distillery’s personality. Recently, independent bottling companies that do not own distilleries have been ramping up their efforts, innovating with experiments like not printing the age on the label or breaking the limitations of resting times.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMagazine F\u003c\/strong\u003e is a food documentary magazine jointly launched by Baemin and Magazine B. Baemin has become a critical mover and shaker in South Korean contemporary food culture, and B provides a balanced view on brands through multi-layered stories. This collaboration brings together these two areas of expertise in F, which is hoped to become a record of essential ingredients and food culture of our time.\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eExplore other titles from B Magazine \u003c\/span\u003e\u003ca href=\"https:\/\/unitom.info\/collections\/b-magazine\" data-mce-href=\"https:\/\/unitom.info\/collections\/b-magazine\"\u003e\u003cspan class=\"s1\"\u003ehere\u003c\/span\u003e\u003c\/a\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e","brand":"New Mags","offers":[{"title":"Default Title","offer_id":57249357922688,"sku":null,"price":25.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2009\/7115\/files\/F_Magazine_19_-_Whiskey.png?v=1778662745"},{"product_id":"f-magazine-22-olive-1","title":"F Magazine #22 - Olive","description":"\u003cp\u003e\u003cstrong\u003eF Magazine #22 - Olive\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eCultivated for thousands of years, the fruit of the olive tree has had a profound influence on human food culture. The olive is known as being a perfect source of oleate and a great supply of high-quality energy. But beyond its nutritional value, the fruit is seen as a sacred symbol of abundance and peace thanks to its unique ability to thrive in harsh environments. Mediterranean countries—like Greece, Italy, Spain, and Algeria—collectively produce more than two thousand types of olives, and the “liquid gold” oil that is pressed from the fruit plays a key role in the Mediterranean diet. Extra virgin olive oil, in particular, has become a staple on tables across the world and is the only food ingredient for which an official certification evaluation method exists.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMagazine F\u003c\/strong\u003e is a food documentary magazine jointly launched by Baemin and Magazine B. Baemin has become a critical mover and shaker in South Korean contemporary food culture, and B provides a balanced view on brands through multi-layered stories. This collaboration brings together these two areas of expertise in F, which is hoped to become a record of essential ingredients and food culture of our time.\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eExplore other titles from B Magazine \u003c\/span\u003e\u003ca href=\"https:\/\/unitom.info\/collections\/b-magazine\"\u003e\u003cspan class=\"s1\"\u003ehere\u003c\/span\u003e\u003c\/a\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e","brand":"New Mags","offers":[{"title":"Default Title","offer_id":57249360904576,"sku":null,"price":25.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2009\/7115\/files\/F_Magazine_22_-_Olive.png?v=1778661985"},{"product_id":"f-magazine-2-coffee-1","title":"F Magazine #2 - Coffee","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eFor ages, people around the world have loved coffee, a beverage on which countless cultures have been built in a host of metropolises and countries. Each coffee variety responds to terroir and production conditions, and like fashion, these nuances have become indicators of individual preferences and tastes of coffee lovers. Before the green beans nestled inside the coffee cherries can be served up as hot beverages, they must pass through the hands of farmers, roasters, and baristas, who comprise an industry valued at over USD 100 billion worldwide. Also, like a symbol of exchange between societies and communities, coffee culture wields enormous influence on lifestyle and adjacent industries. Today, great coffee experiences are being redefined by the movement to produce and consume coffee in a sustainable way as well as fair trade, which secures proper price points for coffee products.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMagazine F\u003c\/strong\u003e is a food documentary magazine jointly launched by Baemin and Magazine B. 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Though the ingredients are simple, how time, temperature, and fermentation are adjusted can produce endless flavor and shape possibilities. Dating back more than 10,000 years, the history of bread tells a story of how this important food item went from being a staple on the table to becoming a snack or dessert item with the addition of fat, butter, eggs, and sugar. Today, everyone from specialty bakeries, food companies and fine dining restaurants to cafés and home bakers are creating new baking techniques and recipes to suit individual preferences and tastes.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMagazine F\u003c\/strong\u003e is a food documentary magazine jointly launched by Baemin and Magazine B. Baemin has become a critical mover and shaker in South Korean contemporary food culture, and B provides a balanced view on brands through multi-layered stories. This collaboration brings together these two areas of expertise in F, which is hoped to become a record of essential ingredients and food culture of our time.\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eExplore other titles from B Magazine \u003ca href=\"https:\/\/unitom.info\/collections\/b-magazine\"\u003e\u003cspan class=\"s1\"\u003ehere\u003c\/span\u003e\u003c\/a\u003e.\u003c\/p\u003e","brand":"New Mags","offers":[{"title":"Default Title","offer_id":57249368801664,"sku":null,"price":25.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2009\/7115\/files\/F_Magazine_26_-_Bread.png?v=1778662083"},{"product_id":"f-magazine-29-wine","title":"F Magazine #29 - Wine","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eWine can be classified into red or white wine, sparkling wine, or other types depending on the ingredients and vinification methods, and the styles of these gluggable drinks are largely divided into New World or Old World, which includes France—the global leader of wine production as of 2023. Like beer and whiskey, wine has propped up humans during significant historical moments and formed an inextricable tie to food. But while its role has waxed in gastronomy, it has also achieved great renown for inspiring creativity in literature, music, and art. With more varieties than any other food product—and more than 10,000 types produced each year—wine is often appraised by a complex set of geographical factors, harvest year, and winery origin stories. Today, in response to the intensifying climate crisis, independent wineries are disrupting tradition with bold efforts to farm organically and engineer new grape varieties.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMagazine F\u003c\/strong\u003e is a food documentary magazine jointly launched by Baemin and Magazine B. Baemin has become a critical mover and shaker in South Korean contemporary food culture, and B provides a balanced view on brands through multi-layered stories. This collaboration brings together these two areas of expertise in F, which is hoped to become a record of essential ingredients and food culture of our time.\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eExplore other titles from B Magazine \u003ca href=\"https:\/\/unitom.info\/collections\/b-magazine\"\u003e\u003cspan class=\"s1\"\u003ehere\u003c\/span\u003e\u003c\/a\u003e.\u003c\/p\u003e","brand":"New Mags","offers":[{"title":"Default Title","offer_id":57249369620864,"sku":null,"price":25.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2009\/7115\/files\/F_Magazine_29_-_Wine.png?v=1778662354"},{"product_id":"f-magazine-30-water","title":"F Magazine #30 - Water","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eWater has been around since the beginning of civilization. This essential resource both sustains life and serves as the most basic food ingredient in nearly every cooking process. Not only does it taste different depending on mineral and salinity levels, but the amount used and the time it is added to a dish also changes or enhances the flavors of other ingredients. As environmental pollution has worsened, corporations continue to pedal this natural resource, marketing it as a clean luxury good. But concerned parties around the world are increasingly demand that we protect our natural water resources from the climate crisis. In particular, the countries of Finland, Norway, and Germany—which have systems in place so all citizens can enjoy quality tap water—demonstrate solid social welfare structures based on the shared idea that water is a public good for all.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMagazine F\u003c\/strong\u003e is a food documentary magazine jointly launched by Baemin and Magazine B. 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Whether you are an amateur or an experienced baker, you can now bake buns, bread, and cakes from Juno the Bakery in your own kitchen.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eThe book provides a thorough introduction to their sourdough breads, laminated puff pastry, and their world-renowned cardamom buns with recipes for bread, buns, croissants and cakes made with seasonal ingredients. In the Christmas chapter you can find recipes such as saffron scented Lucia buns, French nougat, and traditional Danish kransekage.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eBehind Juno the Bakery are Swedish Emil Glaser and his wife Nina Schmiegelow. In 2017 the couple opened the doors to the neighbourhood bakery at Århusgade 48 in Copenhagen. The goal is simple: the best ingredients, gentle preparation, and pure, delicious flavours.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003ePhotographer Petra Kleis has documented everything with photos of the bakery and the recipes.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eSkip the queue and welcome Juno the Bakery into your own home.\u003c\/span\u003e\u003c\/p\u003e","brand":"New Mags","offers":[{"title":"Default Title","offer_id":57384900657536,"sku":null,"price":40.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2009\/7115\/files\/JunoTheBakery_1_7201bc06-aef4-45da-a884-ffacbdb53002.jpg?v=1785929775"},{"product_id":"easy-pasta","title":"Easy Pasta - Osteria 16","description":"\u003cp\u003e\u003cstrong\u003eEasy Pasta - Osteria 16\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eCopenhagen’s beloved Osteria 16 has captured hearts for years with its simple, soulful approach to Italian dining – and now, the spirit of their kitchen can be brought home. 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The first city ever built by Homo sapiens was located close to the Dead Sea where high-saline water yielded salt easily. In the ancient times, people waged war against each other scrambling for salt. It also contributed to the development of traditional foods around the world, such as jamón, tsukemono, and kimchi, used as the catalyst to preserve them for a long time. For thousands of years, salt has played a critical role in all kitchens around the world to enhance the favor, and it now stands as a symbol in itself on people’s table.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMagazine F\u003c\/strong\u003e is a food documentary magazine jointly launched by Baemin and Magazine B. Baemin has become a critical mover and shaker in South Korean contemporary food culture, and B provides a balanced view on brands through multi-layered stories. 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It is a delicacy that can be enjoyed on its own, and it shines as a food ingredient in popular foods like pizza as well as fine dining dishes. Depending on the condition of land, type of livestock, and method of ripening, it can be classified into a thousand varieties, including mozzarella, gorgonzola, manchego, and parmigiano reggiano. The unique flavors of each cheese types can be compared to wine. As both a patron of traditional methods passed down for thousands of years and a way of expressing regional and individual characteristics, cheese represents the essence of food culture.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMagazine F\u003c\/strong\u003e is a food documentary magazine jointly launched by Baemin and Magazine B. Baemin has become a critical mover and shaker in South Korean contemporary food culture, and B provides a balanced view on brands through multi-layered stories. 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Roughly separated into lagers and ales depending on fermentation, lagers account for nearly 80 percent of all beer sold in the global market by big-name brands. The aughts saw a boom in craft beer comparable to the third wave of coffee. Primarily served by small breweries and always pushing the envelope for better quality, craft beer has made beer personal again. The emphasis on creating unique flavors also gave birth to new visions, like microbrews and gypsy brewing, through which craft beer evolves relentlessly in brewing methods or production practices, all the while adapting to new culinary trends with non-alcoholic beers or beer pairings at fine dining restaurants.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMagazine F\u003c\/strong\u003e is a food documentary magazine jointly launched by Baemin and Magazine B. Baemin has become a critical mover and shaker in South Korean contemporary food culture, and B provides a balanced view on brands through multi-layered stories. This collaboration brings together these two areas of expertise in F, which is hoped to become a record of essential ingredients and food culture of our time.\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eExplore other titles from B Magazine \u003c\/span\u003e\u003ca href=\"https:\/\/unitom.info\/collections\/b-magazine\"\u003e\u003cspan class=\"s1\"\u003ehere\u003c\/span\u003e\u003c\/a\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e","brand":"New Mags","offers":[{"title":"Default Title","offer_id":57384921923968,"sku":null,"price":25.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2009\/7115\/files\/F_Magazine_14_-_Beer.png?v=1778661619"},{"product_id":"f-magazine-21-ramyun-1","title":"F Magazine #21 - Ramyun","description":"\u003cp\u003e\u003cstrong\u003eF Magazine #21 - Ramyun\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eRamyun, or ramen, is a prime barometer of diversity in Asian food cultures. Broadly speaking, this dish consists of noodles served in a hot broth, and it is commonly sold in packs or cups as an instant food product all over Korea. Instant Ramyun in particular is lauded as one of the greatest inventions in human history because anyone can serve up the same tasty meal in minutes with nothing more than the package contents, some water, and a stovetop. The fresh ramen culture of Japan, the birthplace of the dish, now boasts countless regional varieties with different specialty broths. Next door in Korea, Ramyun is transcending its status as just a convenience food and is becoming a culinary staple in Korean cuisine thanks to rapid product development and recipes that reflect consumer demand and dining culture.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMagazine F\u003c\/strong\u003e is a food documentary magazine jointly launched by Baemin and Magazine B. 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This collaboration brings together these two areas of expertise in F, which is hoped to become a record of essential ingredients and food culture of our time.\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eExplore other titles from B Magazine \u003c\/span\u003e\u003ca href=\"https:\/\/unitom.info\/collections\/b-magazine\"\u003e\u003cspan class=\"s1\"\u003ehere\u003c\/span\u003e\u003c\/a\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e","brand":"New Mags","offers":[{"title":"Default Title","offer_id":57384926052736,"sku":null,"price":25.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2009\/7115\/files\/F_Magazine_21_-_Ramyun.png?v=1778661345"},{"product_id":"f-magazine-28-spice","title":"F Magazine #28 - Spice","description":"\u003cp\u003e\u003cstrong\u003eF Magazine #28 - Spice\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eSpices are aromatic flavorings that enhance the taste of dishes and mainly come from seeds, fruits, roots, stems, and flowers. Red pepper, black pepper, mustard seed, garlic, cardamom, turmeric, cinnamon, and cumin: There are myriad seasonings used in different regions and each type has a unique flavor. Mainly developed in India, Indonesia, and parts of the Middle East and North Africa, spices were once a precious luxury to Europeans starting in the Middle Ages—a turning point that changed international trade forever and even shaped nations and national identities. In recent times, as consumers can easily buy spices from all over with the click of a mouse, spices are experiencing a great revival among foodies who are looking to transcend boundaries in gastronomy.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMagazine F\u003c\/strong\u003e is a food documentary magazine jointly launched by Baemin and Magazine B. Baemin has become a critical mover and shaker in South Korean contemporary food culture, and B provides a balanced view on brands through multi-layered stories. This collaboration brings together these two areas of expertise in F, which is hoped to become a record of essential ingredients and food culture of our time.\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eExplore other titles from B Magazine \u003c\/span\u003e\u003ca href=\"https:\/\/unitom.info\/collections\/b-magazine\"\u003e\u003cspan class=\"s1\"\u003ehere\u003c\/span\u003e\u003c\/a\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e","brand":"New Mags","offers":[{"title":"Default Title","offer_id":57384931000704,"sku":null,"price":25.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2009\/7115\/files\/F_Magazine_28_-_Spice.png?v=1778660956"},{"product_id":"f-magazine-23-mushroom","title":"F Magazine #23 - Mushroom","description":"\u003cp\u003e\u003cstrong\u003eF Magazine #23 - Mushroom\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eMushrooms, which have various shapes depending on the type, are a type of fungus that does not belong to either animals or plants, and is divided into a fruiting body and a mycelium. The mycelium that absorbs nutrients is attached to tree roots in the form of fluff or thread, and the reproductive organ that blooms to spread offspring by making spores, that is, the fruiting body, corresponds to the mushroom we use for food. Mushrooms that represent each region, such as button mushrooms, oyster mushrooms, morel mushrooms, and shiitake mushrooms, are closely related to global gastronomy with their natural savory taste and unique scent. In particular, truffles, which are famous as a specialty of the central region of Italy, have a value comparable to that of precious metals and have been used as high-end ingredients. Meanwhile, outside the realm of classic gastronomy, it is emerging as a key material for developing alternative meat and new materials, and is expanding its possibilities infinitely.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMagazine F\u003c\/strong\u003e is a food documentary magazine jointly launched by Baemin and Magazine B. 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A brisk walk through George Town is alive with the fragrances of laksa – coriander and cumin (the foundation of Malay curries), along with lemongrass, kaffir lime leaves, cardamom, star anise and fenugreek. This book captures a day in the life of this food-obsessed state, from breakfast through to dessert, and featuring iconic national recipes that will quickly convert you to a chili-lover.\u003c\/p\u003e\n\u003cp\u003eMalaysian cuisine is some of the best in the world; for centuries the Malay Peninsula has harbored ships from the Middle East, India, Europe, China and Indonesia, creating a delectable melting pot of spice, flavors and ingredients. And while Kuala Lumpur might be the nation’s official capital, Penang is undoubtedly the reigning food capital.\u003c\/p\u003e\n\u003cp\u003eWith beautiful photography and easy-to-follow recipes, A Day in Penang is the ultimate book for food and travel enthusiasts alike.\u003c\/p\u003e","brand":"Hachette","offers":[{"title":"Default Title","offer_id":57514273538432,"sku":null,"price":20.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2009\/7115\/files\/ADayInPenang-AMalaysianCookbook_1_91f8fa6e-15bf-42d4-9816-dc5bfeb4d3f0.jpg?v=1785492036"},{"product_id":"not-a-cookbook-robby-reis","title":"Not A Cookbook - Robby Reis","description":"\u003cp\u003e\u003cstrong\u003eNot A Cookbook - Robby Reis\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAt 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. \u003c\/p\u003e\n\u003cp\u003eA 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.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eDespite 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.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eTBW Books\u003c\/li\u003e\n\u003cli\u003ePaperback\u003c\/li\u003e\n\u003cli\u003e2025\u003c\/li\u003e\n\u003cli\u003e20.3 x 25.4 cm\u003c\/li\u003e\n\u003cli\u003e80 pages\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Central","offers":[{"title":"Default Title","offer_id":57527110893952,"sku":null,"price":30.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2009\/7115\/files\/NotACookbook-RobbyReis1_3cae3418-f35d-43cf-b8f9-a114cb26d8b7.jpg?v=1785491925"},{"product_id":"bon-appetit-paris","title":"Bon Appetit Paris","description":"\u003cp\u003e\u003cstrong\u003eBon Appetit Paris - A Guide to Eating and Living in Europe's Most Stylish City\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv class=\"product-details__desc\"\u003e\n\u003cp\u003e\u003cstrong\u003eYour backstage pass to a true Parisian day of gustatory delights, this savvy insider’s guide uncovers where to eat, what to order, and how to blend in while doing it.\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\u003cem\u003eBon Appétit Paris\u003cspan\u003e \u003c\/span\u003e\u003c\/em\u003eisn’t just about where to eat—it’s about how to eat like a Parisian. Journalist and food lover Mara Grimm draws on years of experience living in the city to chart a delicious day of dining, from morning croissants to late afternoon apéros. The result is part culinary guide, part cultural decoding manual, and entirely irresistible.\u003cbr\u003e\u003cbr\u003eOrganized around a typical “journée gourmande,” the book follows the rhythm of real Parisian meals: petit déjeuner, déjeuner, goûter, apéro, and dîner. Along the way, Grimm answers essential questions such as, “what’s the difference between a brasserie and a bistro? When do you eat macarons? What drink pairs best with a planche apéro? And how exactly do you deal with a French waiter?” Her voice is authoritative, stylish, and full of practical charm. She offers etiquette tips, expert insights, and more than 80 carefully selected addresses across all 20 arrondissements—plus a handful of classic recipes to try in your own kitchen.\u003cbr\u003e\u003cbr\u003eReaders will also learn how to spot a proper baguette, avoid tourist traps, and experience the city’s edible rituals with confidence and curiosity. Featuring more than 220 luscious color photographs and a compact, handbag-friendly design,\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eBon Appétit Paris\u003cspan\u003e \u003c\/span\u003e\u003c\/em\u003eis essential reading for travelers, food lovers, and anyone dreaming of the French capital—whether they’re on a plane or in their living rooms.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Wiley","offers":[{"title":"Default Title","offer_id":57563210744192,"sku":null,"price":20.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2009\/7115\/files\/BonAppetitParis_1_e7d9d1e8-b291-4578-8ab4-1aa6a7fb9e5e.jpg?v=1783426506"},{"product_id":"b-y-o-b-2-1","title":"B.Y.O.B #2.1","description":"\u003cp\u003e\u003cstrong\u003eB.Y.O.B #1.2\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eB.Y.O.B. stands for \"Bring Your Own Bottle\", but in our case, it’s about bringing your own story, passion and experience. In this 136-page issue (format: 5.5x 8.25 inches), you'll find: \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eA look at the people, events, and weather conditions that have shaped the Côte d’Or over the past 50 years.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWhat it’s like to drink 100-year-old wine (and why some people do it all the time).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eA look back at the first-ever BYOB dinner in New York, which took place 25 years ago.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe first chapter of a captivating four-part diary by Stephanie Wangui, chronicling her journey from senior sommelier at Noble Rot Mayfair to winemaker in Burgundy.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eA conversation with Aaron Ayscough on spearheading the natural wine movement in Burgundy and beyond.\u003c\/span\u003e\u003c\/p\u003e","brand":"Ra \u0026 Olly","offers":[{"title":"Default Title","offer_id":57563786051968,"sku":null,"price":18.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2009\/7115\/files\/B.Y.O.B_2.1_1.jpg?v=1773067615"},{"product_id":"toothsome-2-from-minimal-to-maximal","title":"Toothsome #2 - From Minimal to Maximal","description":"\u003cp\u003e\u003cstrong\u003eToothsome #12- From Minimal to Maximal\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv class=\"purchase-info\"\u003e\n\u003cdiv class=\"purchase-inner\"\u003e\n\u003cdiv class=\"purchase-inner-wrap\"\u003e\n\u003cdiv class=\"purchase-prod-deets\"\u003e\n\u003cdiv id=\"Quantity-Form-template--23654722666831__main\" class=\"product-form__input product-form__quantity\"\u003e\u003c\/div\u003e\n\u003cdiv id=\"shopify-block-Aa3dweDRNVnJVQ2p0d__sc_back_in_stock_app_block_LxJM6b\" class=\"shopify-block shopify-app-block\"\u003e\n\u003cdiv id=\"esc-oos-form\"\u003e\n\u003cdiv id=\"esc-oos-form-app\"\u003e\n\u003cdiv id=\"esc-out-of-stock-inputs\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"description-block\"\u003e\n\u003cdiv class=\"product__description rte quick-add-hidden\"\u003e\n\u003cp\u003eOur second issue is titled “From Minimal to Maximal\" and explores the space between restraint and excess. \u003c\/p\u003e\n\u003cp\u003eThrough food, travel, and personal ritual, the issue moves across geographies, from London and Bristol to Colombia, Taiwan, Los Angeles, and beyond.\u003c\/p\u003e\n\u003cp\u003eFeaturing essays, photo stories, and diaries by Erchen Chang, Vivek Vadoliya, Nilüfer Yanya, Andrew Wong, Espacio Crudo, Hugo Balnaves and more.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Central","offers":[{"title":"Default Title","offer_id":57600963805568,"sku":null,"price":18.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2009\/7115\/files\/Toothsome_2-FromMinimaltoMaximal_1_77f5e9b9-1df7-494d-971e-779a699f9154.jpg?v=1773411256"},{"product_id":"the-gourmand-mushroom-book","title":"The Gourmand - Mushroom Book","description":"\u003cp\u003e\u003cstrong\u003eThe Gourmand - Mushroom Book\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eFrom mushrooms in space to the troubled life of Beatrix Potter, The Gourmand’s Mushroom explores the magical, mysterious and shady world of mushrooms. With a foreword by British chef Jeremy Lee MBE and an introduction by author and writer Jennifer Higgie, our third title explores the mushroom through a collection of original stories. Featuring Murakami, Kusama, John Cage, fairy rings, fungi-inspired fashion, and much, much more. Complete with over 40 mushroom recipes and exclusive photography by Bobby Doherty.\u003c\/span\u003e\u003c\/p\u003e","brand":"Antenne","offers":[{"title":"Default Title","offer_id":57654657089920,"sku":null,"price":40.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2009\/7115\/files\/TheGourmand-MushroomBook_1_89cd92ab-cb93-4b78-a0bf-a1a84c0cd7b9.jpg?v=1783425159"},{"product_id":"tonic-8","title":"Tonic #8","description":"\u003cp data-rte-preserve-empty=\"true\"\u003e\u003cstrong\u003eTonic #7 - The Roaring 2020s\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"\"\u003eThis volume's cover art is made by artist, musician and bartender Josh Linfitt. We feature Josh in the Intermission section of the magazine.\u003c\/p\u003e\n\u003cp class=\"\" data-rte-preserve-empty=\"true\"\u003e \u003c\/p\u003e\n\u003cp class=\"\"\u003e\u003cspan class=\"sqsrte-text-color--custom\"\u003e\u003cstrong\u003eWHAT’S INSIDE?\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"\"\u003eAre you ready for a sneak peek?\u003c\/p\u003e\n\u003cp class=\"\"\u003eIn this issue, we travel far and wide. Kate Wickers takes us to Calabria for a taste of bittersweet amaro before moving on to Brazil for an in-depth look at cachaça. Simon Urwin explores the bold wines of Azerbaijan, while Tim Bird joins a lively sahti party in Finland and celebrates Estonian spirits. Juliet Rix introduces us to the spirited women of temperance, and Claire Dodd discovers a beer brewed for teetotal Mormons in Utah. 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S. Hamrah, Phoebe Chen, Yasmina Price, Sohla El-Waylly, Stephanie LaCava, and Carmen Maria Machado, a foreword by director Ti West, and photography by Justin J Wee. \u003c\/p\u003e","brand":"Mack Books","offers":[{"title":"Default Title","offer_id":57778003739008,"sku":null,"price":50.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2009\/7115\/files\/HorrorCaviar-ACookbook_1_632bc260-e284-40e5-ab67-6a5b002e2df2.jpg?v=1785490953"},{"product_id":"guzzle-3-a-hunger-for-home","title":"Guzzle #3 - A Hunger For Home","description":"\u003cp\u003e\u003cstrong\u003eGuzzle #3 - A Hunger For Home\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"preFade fadeIn\"\u003eAbout Guzzle Magazine: \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eGuzzle, the Irish print publication exploring how we make, eat and share food, returns this March with its third issue, Home. To mark the release, the team will host launch events in London, Belfast and Dublin, through a series of chef collaborations.\u003c\/span\u003e\u003c\/p\u003e","brand":"Antenne","offers":[{"title":"Default Title","offer_id":57825805697408,"sku":null,"price":20.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2009\/7115\/files\/Guzzle_3-AHungerForHome_1.jpg?v=1775577611"},{"product_id":"sandweegies-2-the-breakfast-issue","title":"Sandweegies #2 - The Breakfast Issue","description":"\u003cp class=\"preFade fadeIn\"\u003e\u003cstrong\u003eSandweegies #2 - The Breakfast Issue\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe’re so excited that our SECOND magazine is officially out today. There’s something strange about putting this out into the world after spending so much time on it. So much love, passion \u0026amp; care has gone into this issue. It’s a celebration of Glasgow’s food scene, but more than that, it’s about the people behind it.The early mornings, late nights, graft, creativity and community that make it what it is.\u003c\/p\u003e\n\u003cp\u003eEvery page has been shaped by the spaces and voices that inspire us. We hope when you flick through it, you feel a bit of that energy too!\u003c\/p\u003e\n\u003cp\u003eShare it, enjoy it \u0026amp; get hungry.\u003c\/p\u003e\n\u003cp class=\"preFade fadeIn\"\u003e\u003cstrong\u003eSandweegies\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eis a creatively designed magazine that dives into Glasgow’s vibrant food scene - one sandwich at a time. More than just a celebration of great food, it’s a tribute to the people behind it: the bakers, chefs, and café owners who bring the city’s sandwiches to life. Through behind-the-scenes glimpses, and carefully curated layouts, Sandweegies explores not just what’s on the plate, but the passion, craft and community behind it.\u003c\/p\u003e","brand":"Ra \u0026 Olly","offers":[{"title":"Default Title","offer_id":57857372520832,"sku":null,"price":16.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2009\/7115\/files\/Sandweegies_2-TheBreakfastIssue_1.jpg?v=1775901098"},{"product_id":"asian-food-travel-1","title":"Asian Food Travel #1","description":"\u003cdiv class=\"description product-section grid grid-cols-12 lg:grid-cols-16 gap-4 enter-in-1 animation-delay-400\"\u003e\n\u003cdiv class=\"col-span-12 lg:col-span-8 lg:col-start-5 rich-text text-md-plus leading-none\"\u003e\u003cstrong\u003eAsian Food Travel #1\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv class=\"col-span-12 lg:col-span-8 lg:col-start-5 rich-text text-md-plus leading-none\"\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col-span-12 lg:col-span-8 lg:col-start-5 rich-text text-md-plus leading-none\"\u003e\n\u003cp\u003e***Asian Food Travel is in category B08 Design on the list of the Best in the World 2021 of the Gourmand world cookbook Awards.***\u003c\/p\u003e\n\u003cp\u003eThis zine featured my family (I and my husband, daughter, son) travel in 2019.\u003cbr\u003eWe have visited Hongkong, Danang, Hanoi, Bangkok, Khonkaen, Bangalore, and Shanghai.\u003cbr\u003eThe cover has 5 colours, I will select the one for you.\u003c\/p\u003e\n\u003cp\u003e*text in English and Japanese mixed\u003c\/p\u003e\n\u003cp\u003e— Details —-\u003cbr\u003ePrinted with Risograph（By Retro printing JAM）\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Antenne","offers":[{"title":"Default Title","offer_id":57890539274624,"sku":null,"price":20.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2009\/7115\/files\/AsianFoodTravel_1_1.jpg?v=1776422685"},{"product_id":"tea-f-magazine","title":"F Magazine #25 - Tea","description":"\u003cp\u003e\u003cstrong\u003eFood Documentary Magazine #25 - Tea\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eTea, a drink made by brewing tea leaves\u003c\/span\u003e\u003ca href=\"https:\/\/en.wikipedia.org\/wiki\/Tea\"\u003e\u003c\/a\u003e\u003cspan\u003e in hot water, has developed into a unique favourite food based on its thousands of years of history, reflecting the culture of the region and the era. 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Since the pandemic, the demand for health-functional teas has increased, and they are rapidly becoming popular as wellness drinks.\u003c\/span\u003e\u003c\/p\u003e","brand":"New Mags","offers":[{"title":"Default Title","offer_id":57898940268928,"sku":null,"price":25.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2009\/7115\/files\/F_Magazine_25_-_Tea.png?v=1778663132"}],"url":"https:\/\/unitom.info\/collections\/foodie-collection.oembed?page=2","provider":"UNITOM","version":"1.0","type":"link"}