What happens when you match a print mag with a one-man jerky maker? We call it the spice bomb.
Culinary mags seem to be more popular than sliced bread at the moment, but Spanish magazine Fuet provides fresh angles and heaps of food for thought.
Eating local is better. It’s also hard. New South Wales can thank this small-food field guide for making the job a whole lot easier.
If you thought Hemingway’s novels were hungry work, you might find sustenance in this posthumous release – a recipe for his favourite hamburger.
You think ribs are rustic? Try sparrows on toast. This cookbook contains some seriously old fashioned recipes, dating back from the Middle Ages through to World War II.
Have you ever found yourself in the park, camp ground or on the beach with a leaky cooler, some rusty cutlery and lukewarm wine? These guys can help.
No one knows what a lot of our food even is any more, what with all the processing and genetic modifying. Except people who use this: an all-in-one bread maker that takes you from seed to loaf.
Coffee that's 40 times stronger than a regular cup? In volume nine we spoke to Phil Broughton: a physicist who can disassemble a nuclear bomb and likes his coffee at a super-sonic strength.
'Tis the season for consuming giving, so we've pulled some products we loved from past volumes and mixed them with a collection of new stuff that'd make us grin like toddlers if we unwrapped them on Xmas morning. Buy! Enjoy!
Mood is like that strange fusion you're scared to try at first, which ends up being delicious. The Brussels-based magazine does a surprisingly satisfying job pairing food and music.
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