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Join the inimitable Fergus Henderson and Trevor Gulliver as they welcome you into their world-famous restaurant, inviting you to celebrate 25 years of unforgettable, innovative food. Established in 1994, St. JOHN has become renowned for its simplicity, its respect for quality ingredients and for being a pioneer in zero waste cooking – they strive to use every part of an ingredient, from leftover stale bread for puddings, bones for broths and stocks, to typically unused parts of the animal (such as the tongue) being made the hero of a dish.

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Since the 1960s, Dorothy Iannone has attempted to represent ecstatic love, "the union of gender, feeling, and pleasure." Today her oeuvre, encompassing paintings, drawings, collages, videos, sculptures, objects, and artist's books, is widely recognized as one of the most provocative and fruitful bodies of work in recent decades in terms of the liberalization of female sexuality, and political and feminist issues. As Robert Filliou stated already in 1972, "She is a freedom fighter, and a forceful and dedicated artist, skillfully blending imagery and text, beauty and truth. Her aim is no less than human liberation." A narrative element fed with personal mythologies, experiences, feelings, and relationships runs through all of her work, unified by her distinctive colorful, explicit, and comic book-like style. Created in 1969, when she was living with Swiss artist Dieter Roth, the "Cookbook" is a perfect example of how she mixes daily life and an existential approach, culminating in her vision of cooking as an outlet for both eroticism and introspection. A real book of recipes full of visual delights, the "Cookbook" contains densely decorated pages with patterned designs, packed text, and vibrant colors. Personal sentences are interspersed among the lists of ingredients, revealing the exultations and tribulations of her life between the lines of recipes. Filled with wit and wordplay, associations between aliments and idiosyncratic thoughts—"At least one can turn pain to color" accompanies the recipe for gazpacho; "Dorothy’s spirit is like this: green and yellow," is written next to the ingredients for lentil soup—the "Cookbook" constitutes a mundane but essential self-portrait of the artist as a cook and a lover.

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Enrique Olvera is a leading talent on the gastronomic stage, reinventing the cuisine of his native Mexico to global acclaim - yet his true passion is Mexican home cooking. In Tu Casa Mi Casa he shares 100 of the recipes close to his heart - the core collection of basic Mexican dishes - and encourages readers everywhere to incorporate traditional and contemporary Mexican tastes and ingredients into their recipe repertoire, no matter how far they live from Mexico. This book includes more than 100 sumptuous photographs of finished food and ingredients, including step-by-step photos to add ultimate clarity to the basics chapter. These authentic home-cooked recipes are beloved throughout Mexico and beyond - a genuine taste of the country and its traditional cuisine. Peter Meehan, award-winning food writer, Los Angeles Times editor, former New York Times food critic, and co-founder of Lucky Peach has written the foreword.

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At Noma — four times named the world’s best restaurant—every dish includes some form of fermentation, whether it’s a bright hit of vinegar, a deeply savory miso, an electrifying drop of garum, or the sweet intensity of black garlic. Fermentation is one of the foundations behind Noma’s extraordinary flavor profiles. Now René Redzepi, chef and co-owner of Noma, and David Zilber, the chef who runs the restaurant’s acclaimed fermentation lab, share never-before-revealed techniques to creating Noma’s extensive pantry of ferments. And they do so with a book conceived specifically to share their knowledge and techniques with home cooks. With more than 500 step-by-step photographs and illustrations, and with every recipe approachably written and meticulously tested, The Noma Guide to Fermentation takes readers far beyond the typical kimchi and sauerkraut to include koji, kombuchas, shoyus, misos, lacto-ferments, vinegars, garums, and black fruits and vegetables. And—perhaps even more important—it shows how to use these game-changing pantry ingredients in more than 100 original recipes. Fermentation is already building as the most significant new direction in food (and health). With The Noma Guide to Fermentation, it’s about to be taken to a whole new level.

37,00

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Hanna Saliba gilt als einer der innovativsten Gastronomieunternehmer Deutschlands. Sein Hamburger Lokal Saliba mit syrischer Küche strahlt weit über die Stadt hinaus und lädt ein zu märchenhaften kulinarischen Erfahrungen. Einige Gäste – der Hamburger Hans Hansen, der Münchner Gestalter Pierre Mendell und der Verleger –, haben zusammen mit Saliba das Konzept dieser Publikation entwickelt und bringen damit ihre Begeisterung für die arabische Küche, aber vor allem für die an Vielseitigkeit und Raffinesse nicht zu überbietenden Vorspeisen – die Mazza – zum Ausdruck. «Mit den Augen essen» ist wörtlich zu nehmen. Die arabische Kalligrafie ergänzt den Augenschmaus und macht das Buch zu weit mehr als einer Anleitung für Hobby- und Berufsköche.

25,00

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A book that celebrates the communal spirit of cooking and creativity by one of today's most internationally recognized artists, Olafur Eliasson, who brings his studio together every day for a communal lunch that fuels their creative process. Olafur Eliasson with a foreword by Alice Waters

39,95

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After years of making food together in gallery settings and art institutions around the world, ‘bastard brothers’ Rirkrit Tiravanija and Antto Melasniemi release their first collaborative cookbook. The Bastard Cookbook, co-published by Garret Publications and the Finnish Cultural Institute in New York, brings together new texts from scholars and journalists in food studies, interviews with the chefs and fifty or so odd recipes. The dishes and their ingredients are illustrated by photographer Janne Tuunanen as he follows the bastards on a culinary adventure from a fish sauce farm in Thailand to the Archipelago of Finland.

39,00

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