{"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.co.uk\/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":"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.co.uk\/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. 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Using grain grown and milled in the UK, they are revitalising ancient farming techniques and inventing new flavour combinations (jalapeño croissant, anyone?). From delectable flaky pastries to pillowy sourdough, doorstop sandwiches and chewy buns, this is British baking and it’s the best thing since sliced bread.\u003c\/p\u003e\n\u003c!----\u003e","brand":"Turnaround","offers":[{"title":"Default Title","offer_id":40952100749399,"sku":"","price":22.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2009\/7115\/files\/Britains_s_Best_Bakeries.jpg?v=1779284192"},{"product_id":"midweek-recipes","title":"Midweek Recipes","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\u003eMidweek Recipes - Jess Elliott Dennison \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"\"\u003eI’m absolutely delighted to share this simple guide of how I cook Monday through to Friday.\u003c\/p\u003e\n\u003cp class=\"\"\u003eCovering everything from crispy-edged kimchi and Cheddar fritters to the easiest lemon-cream linguine; the fluffiest flatbreads and a comforting self-saucing chocolate pudding to flop onto the sofa with. 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.jpg?v=1735560021"},{"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.jpg?v=1737631983"},{"product_id":"anchoa-5","title":"Anchoa #5","description":"\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003eAnchoa #5\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan\u003eAnchoa explores gastronomy through ecology, food production systems, history and culture and seeks to explore how we observe and perceive our surroundings, may it be at a micro or macro scale. Anchoa was born out of the need for there to be a shift within the food journalism space, for there to be diverse dialogues and by changing our relationship to food beyond seeing it as simply something we ‘consume’ and towards a universal right and actor of change.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan\u003eSpanish and English Language\u003c\/span\u003e\u003c\/p\u003e","brand":"Ra \u0026 Olly","offers":[{"title":"Default Title","offer_id":56244288717184,"sku":null,"price":26.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2009\/7115\/files\/Anchoa_5_1.jpg?v=1753707454"},{"product_id":"full-2-change","title":"Full #2 - Change","description":"\u003cp\u003e\u003cstrong\u003eFull #2 - Change\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFull. Magazine is an independent publication dedicated to celebrating and platforming the hospitality industry and those working in it. Issue #02 is all about change: the foods we look to for comfort through turbulent times; how ingredients transform; climate change; restaurants adapting over the years as well as the opposite—the value of the places and foods that stay the same through it all. \u003c\/p\u003e\n\u003cp\u003eContributors \u0026amp; featured:\u003c\/p\u003e\n\u003cp\u003eAlice Gray; Alex Price; Anna Cafolla; Anna Tobias; Botivo; Christian Cali; Daniela Fernandez; Denai Moore; Diarmuid Goodwin; Ed McIlroy; Elliot Hashtroudi; Emma Ranne; Enas Nashif; Hannah Hall; Harry Farrow; Hayley Hastings; Hope Cunningham; Jane Walton; Julie Hetyei; Laura Christou; Maison Bertaux; Masaki Sugisaki; Mike Murphy; Naz Hassan; Nolla; Patrick Withington; Rae Arends; Roberta Hall McCarron; Rosie Healey; Rosie Maguire; Ruby Ward; Salonee Patel; Sara Thomson; Singburi; Tom Barnes; Will Ghee; 107.\u003c\/p\u003e","brand":"Antenne","offers":[{"title":"Default Title","offer_id":56273986355584,"sku":null,"price":20.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2009\/7115\/files\/Full_2-Change_1.jpg?v=1754405677"},{"product_id":"weekend-recipes","title":"Weekend Recipes","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.jpg?v=1753884315"},{"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":"breakfast-zine","title":"Breakfast Zine","description":"\u003cp class=\"\" data-rte-preserve-empty=\"true\"\u003e\u003cstrong\u003eBreakfast Zine \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"\" data-rte-preserve-empty=\"true\"\u003eNEW ZINE CREATIVELY EXPLORES ALTERNATIVE BREAKFAST CULTURES\u003c\/p\u003e\n\u003cp data-rte-preserve-empty=\"true\"\u003e\u003cem\u003e\u003cspan\u003eWhat mad magic happens when renowned food photographer Ellis Parrinder and legendary artist Rory McQueen come together? \u003c\/span\u003e\u003c\/em\u003e\u003cstrong\u003e\u003cem\u003e\u003cspan\u003eThe UK’s first ever Breakfast Zine.\u003c\/span\u003e\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-rte-preserve-empty=\"true\"\u003e\u003cem\u003e\u003cspan\u003eParrinder and McQueen, united in their love of colour, nostalgia and dark humour, have created this 24-page Zine.\u003c\/span\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-rte-preserve-empty=\"true\"\u003e\u003cem\u003e\u003cspan\u003eIt’s the perfect cultural collaboration– blending Parrinder's iconic and playful food photography style with McQueen's bold, irreverent Illustrations. The Breakfast Zine captures a surreal take on the most important, and perhaps random, meal of day, reimagined through a lens of pop culture and eccentric wit.\u003c\/span\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-rte-preserve-empty=\"true\"\u003e\u003cem\u003e\u003cspan\u003eLimited edition of 200 signed copies available now. The perfect thing to flick through next time you’re sitting down to a full English.\u003c\/span\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp class=\"\" data-rte-preserve-empty=\"true\"\u003e\u003cspan\u003eA4 (210mm x 297mm) zine\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"\" data-rte-preserve-empty=\"true\"\u003e24 colour pages\u003c\/p\u003e","brand":"Ellis Parinder","offers":[{"title":"Default Title","offer_id":56566153478528,"sku":null,"price":9.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2009\/7115\/files\/BreakfastZine1.jpg?v=1758022622"},{"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. He has worked as a food columnist, editor, and recipe developer for major media outlets including: the \u003c\/span\u003e\u003cem\u003eLos Angeles Times\u003c\/em\u003e\u003cspan\u003e, \u003c\/span\u003e\u003cem\u003eFood \u0026amp; Wine\u003c\/em\u003e\u003cspan\u003e, \u003c\/span\u003e\u003cem\u003eSaveur\u003c\/em\u003e\u003cspan\u003e, \u003c\/span\u003e\u003cem\u003eLucky Peach\u003c\/em\u003e\u003cspan\u003e, and Buzzfeed’s \u003c\/span\u003e\u003cem\u003eTasty\u003c\/em\u003e\u003cspan\u003e. 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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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Upon moving to Australia, Yoko started to grow and preserve her own vegetables and began sharing her knowledge and recipes for pickling and fermenting all kinds of produce.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIn this book Yoko explains the difference between pickles and ferments, and guides us through the preserving process, from salt ratios and chopping techniques to fermenting times and storage. Along the way, Yoko shares personal stories from her childhood and experiences growing and fermenting vegetables in Australia, making this book not only a practical guide filled valuable knowledge, but also a book filled with love.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eYoko Nakazawa\u003c\/strong\u003e\u003cspan\u003e, born and raised in Japan, has resided in Australia since 2013. Growing up with a father who cultivated vegetables and a mother who expertly cooked and preserved them, Yoko developed a profound appreciation for traditional Japanese practices and fermented foods. Her expertise includes making miso pastes, fermenting pickles, furoshiki wrapping, calligraphy, and kintsugi. As an active cultural ambassador, Yoko conducts cooking and cultural workshops using vegetables she grows, emphasizing the celebration of seasons with fresh produce. 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Nowhere is this truer than in New York, whose rich tapestry of communities and history can be experienced with each passing street. Every square foot reveals something unique about the city, and the scene is always evolving.\u003c\/p\u003e\n\u003cp\u003eAuthor Yasmin Newman takes us on a tour across the five boroughs to celebrate the most iconic dishes in NYC. From bagels and babkas to the Reuben, classic pizza slices, hotdogs, pretzels and the world-famous New York cheesecake, Yasmin shares the recipes that feed the city, from morning to night.\u003c\/p\u003e\n\u003cp\u003eWith photography by Alan Benson capturing the never-ending buzz of New York life,\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eEAT NYC\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eis the cookbook for anyone pining for Gotham.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003eYasmin Newman\u003c\/b\u003e\u003cspan\u003e is a food a food and travel writer, photographer and presenter, based in Australia. 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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.co.uk\/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.jpg?v=1759931232"},{"product_id":"the-illustrators-cookbook-2","title":"The Illustrators Cookbook #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\u003cstrong\u003eThe Illustrators Cookbook #2\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\"\u003eThis second volume of The Illustrator’s Cookbook celebrates the world of plant-based cooking with 40 new emerging illustrators from around the globe. 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Each meal with its own special colorway :)\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cul\u003e\n\u003cli class=\"col-span-12 lg:col-span-8 lg:col-start-5 rich-text text-md-plus leading-none\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e132 pages\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"col-span-12 lg:col-span-8 lg:col-start-5 rich-text text-md-plus leading-none\"\u003e\n\u003cp\u003e2025\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"col-span-12 lg:col-span-8 lg:col-start-5 rich-text text-md-plus leading-none\"\u003e\n\u003cp\u003e250mm × 200mm\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"col-span-12 lg:col-span-8 lg:col-start-5 rich-text text-md-plus leading-none\"\u003e\n\u003cp\u003eHardcover\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Antenne","offers":[{"title":"Default Title","offer_id":56775431651712,"sku":null,"price":30.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2009\/7115\/files\/TheIllustratorsCookbook_2.jpg?v=1761911680"},{"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. Have confidence that this humble book will act as your bible as you refer to it again and again, giving you satisfaction and newfound motivation every time you enter your kitchen.\u003c\/span\u003e\u003c\/p\u003e","brand":"Michael Wood","offers":[{"title":"Default Title","offer_id":56820285997440,"sku":null,"price":14.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2009\/7115\/files\/HOB1972_1.jpg?v=1762272389"},{"product_id":"serviette-7-food-is-ritual","title":"Serviette #7 - Food is Ritual","description":"\u003cdiv class=\"framer-1cbdigc\" data-framer-component-type=\"RichTextContainer\"\u003e\n\u003cp class=\"framer-text framer-styles-preset-t3xfgr\" data-styles-preset=\"rgJ1fdJ1x\"\u003e\u003cstrong\u003eServiette #7 - Food is Ritual\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"framer-jzhwfj\" data-framer-component-type=\"RichTextContainer\"\u003e\n\u003cp class=\"framer-text framer-styles-preset-1lxrybm\"\u003eIn Issue 07, we pull back the curtain on food’s traditions, rites, and rituals, from imitating a holy communion wafer to spilling the proverbial tea at post-dinner gossip sessions, and the literal run on Japanese matcha making supplies scarce. 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":true}],"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":"rakesprogress-18","title":"Rakesprogress #18","description":"\u003cp\u003e\u003cstrong\u003eRakesprogress #18\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWelcome to the latest volume of stunning photographs and revealing stories about the art of gardens, plants and flowers as seen through the lens of rakesprogress.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout Rakesprogress:\u003c\/strong\u003e \u003cmeta charset=\"utf-8\"\u003eRakesprogress describes itself as a progressive gardening magazine and a contemporary look at the world outside. We think they mean get out there.\u003cimg\u003e\u003c\/p\u003e","brand":"MMS","offers":[{"title":"Default Title","offer_id":57038919401856,"sku":null,"price":22.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2009\/7115\/files\/Rakesprogress_18_1_e825378c-e6e8-4c51-a538-1326a3fc9d3d.jpg?v=1766403421"},{"product_id":"very-good-salads","title":"Very Good Salads","description":"\u003cp\u003e\u003cstrong\u003eVery Good Salads \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eVery Good Salads is a seasonal cookbook filled with delicious salads, vegetable dishes and dips to accompany the ultimate falafel recipe. Very Good Salads is filled with more than 50 Middle Eastern and Mediterranean-inspired recipes that showcase the best seasonal produce, with an emphasis on vegetarian and vegan dishes. From Shuki Rosenboim and Louisa Allan, the team behind cult-favorite Very Good Falafel in Melbourne, Australia, this seasonal cookbook includes veggie-filled plates, salads, dips, pita and pickles, alongside the best chickpea falafel recipe. Each dish makes use of the whole vegetable, with classic and less-expected pairings such as watermelon salad with za’atar, radish and fried pita; freekeh and hazelnut; and grilled leek with pomegranate, walnuts, spring onion, mint, dill and lemon zest; as well as larger offerings such as silverbeet rice cake and stuffed tomatoes with saffron rice and dried mint. In addition, the book shares recipes for traditional dips and the ultimate pita recipe that produces flawless bread to stuff or serve alongside salads and share plates. It’s simple, classic fare, but food that has earned Shuki and Louisa a place in Melbourne restaurant royalty. This beautiful cookbook is the perfect gift for salad fiends, vegetable lovers, wholefood cooks and those looking for new and creative ways to enjoy the best seasonal produce.\u003c\/p\u003e","brand":"Hachette","offers":[{"title":"Default Title","offer_id":57130788585856,"sku":null,"price":20.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2009\/7115\/files\/VeryGoodSalads_1.jpg?v=1767867735"},{"product_id":"chicken-and-bread-4-motion","title":"Chicken and Bread #4 - Motion","description":"\u003cp\u003e\u003cstrong\u003eChicken and Bread #4\u003c\/strong\u003e\u003cstrong\u003e - Motion\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA 100+ page celebration of movement, transformation, and growth through the lens of food and culture.\u003c\/p\u003e\n\u003cp\u003eFeaturing over 30 contributors from around the world, this issue explores how food travels with us: through memory, migration, rhythm, and change.\u003c\/p\u003e\n\u003cp\u003eFrom recipes that evolve across generations to stories of reinvention, Motion captures the beauty of what it means to keep moving.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eOur cover star, Eyram Dzotsi, founder of Garden of Afruika, shares his journey of building a community-rooted platform that nourishes both body and spirit. 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Drawn from the Public Image Library's print archive, the book documents the evolution of the Manhattan dining scene, as presented in the advertising section of magazines such as Interview, Paper, and Details. This visual archive captures both the evolution of culinary discovery and graphic design as the finicky New York diner, always in search of the \"it\" spot, discovers the cuisines of the world and the neighborhoods of Manhattan. 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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.jpg?v=1768580478"},{"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. 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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.co.uk\/collections\/b-magazine\" data-mce-href=\"https:\/\/unitom.co.uk\/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. 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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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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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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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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. 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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.jpg?v=1772554583"},{"product_id":"asian-food-travel-2","title":"Asian Food Travel #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\u003cstrong\u003eAsian Food Travel #2\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\u003cstrong\u003e\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\"\u003eThis is the second volume of “Asian Food Travel.” It’s packed with memories and stories about the foods I encountered across Asia, whether on family trips or work journeys. With even more pages than the previous edition, it comes with extra volume and charm! Enjoy the playful misregistrations and textures unique to risograph printing.\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Antenne","offers":[{"title":"Default Title","offer_id":57520547004800,"sku":null,"price":20.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2009\/7115\/files\/AsianFoodTravel_2_1.jpg?v=1772642103"},{"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.jpg?v=1772719964"},{"product_id":"noble-rot-40","title":"Noble Rot #40 - The Wine Traveller's Guide to Getting It Right","description":"\u003cp\u003e\u003cstrong\u003eNoble Rot #40 - The Wine Traveller's Guide to Getting It Right\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eAwkward barrel samples. Weary vignerons. Fully booked hotels. Missed tables. The wine traveller's path is rarely lined with sunshine and perfectly chilled glasses. \u003c\/p\u003e\n\u003cp\u003eWhich is why Issue 40 of Noble Rot is about good timing \u003cspan class=\"Yjhzub\"\u003e—\u003c\/span\u003e and giving yourself a fighting chance. \u003c\/p\u003e\n\u003cp\u003eIn \u003cem\u003eThe Wine Traveller's Guide \u003c\/em\u003eto Getting It Right, our man in New York, Levi Dalton, explains when not to visit wine regions, revealing how arriving at the wrong moment can distort your experience of young wines and quietly sabotage tastings before you realise what's happening. He decodes the rhythms of the cellar, argues for visiting Burgundy in November rather than June (\"a rookie mistake\"), and shares insider intelligence \u003cspan class=\"Yjhzub\"\u003e—\u003c\/span\u003e from Santorini's grape harvest colliding disastrously with peak tourist season, to the joys of Piemonte's porcini season. Along the way, top winemakers, restaurateurs and critics reveal their favourite local places to eat and drink.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout Noble Rot:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNoble Ro\u003c\/strong\u003et started out as a magazine about wine, food and the creative arts in 2013, before opening restaurants in Bloomsbury in 2015, Soho in 2020 and Mayfair in 2023.\u003c\/p\u003e","brand":"MMS","offers":[{"title":"Default Title","offer_id":57545145057664,"sku":null,"price":14.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2009\/7115\/files\/NobleRot_40-TheWineTraveller_sGuidetoGettingItRight_1.jpg?v=1772884566"}],"url":"https:\/\/unitom.co.uk\/collections\/foodie-collection.oembed?page=4","provider":"UNITOM","version":"1.0","type":"link"}