{"title":"Food","description":"","products":[{"product_id":"noma-in-kyoto","title":"Noma in Kyoto","description":"This in-depth journal tells the story of when noma went to Kyoto in the height of Sakura season, 2023. With our entire team of 103 extraordinarily curious individuals, we embarked on a completely new adventure to the mythical city of Kyoto.\r\n\r\nThis publication offers readers—from food enthusiasts to anyone curious about Japan—insight into noma's travels and learnings, and a guide to the remarkable city we got to call home for an entire spring. It's a loving glimpse into our experience, the dishes we created, the people we met and the journeys we undertook.\r\n\r\nNoma in Kyoto features contributions from the noma team as well as friends from around the world, including writers Adam Sachs and Robbie Swinnerton and actress Lily Collins.\r\n\r\nBefore our kitchen team arrived in Kyoto to create the menu, our researchers travelled the length and breadth of Japan in search of natural wines and specialist sake brewers, master fermenters, knives by generations of artisans, tableware created by potters and cutlers, rare seaweeds and fresh produce from the cycle ofJapanese micro-seasons. We developed an extensive network of craftspeople, artisans, chefs, farmers, foragers. We hiked with monks, fished for seaweed, scoured flea markets for decor details, collectively driven by our hunger for discovery. And always, we ate and ate and ate.\r\n\r\nThe results of our adventures are the beating heart of this journal, and the foundation for this guide to Kyoto and beyond. The information in NOMA IN KYOTO, everything our team saw, learned, loved, and did, would be difficult to access unless you were a local or a Japanese speaker. We explored every corner of Kyoto from mountains and temples to wineries, miso factories, noodle shops, Michelin-starred restaurants, art, ramen, and coffee.\r\n\r\nAt a minimum, these pages will help you find deliciousness when you visit. But the greater hope is that they will inspire a few readers who are new to the subject to build a sustained relationship with Japan.","brand":"Antenne Books","offers":[{"title":"Default Title","offer_id":50083977167186,"sku":"AB7282","price":30.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0822\/0062\/5490\/files\/ab7282-noma-in-kyoto-1_1e834da9-abf8-4cf7-86bf-b6f6f08be209.jpg?v=1788639856"},{"product_id":"food-drink-singapore","title":"FOOD\u0026DRINK SINGAPORE","description":"This zine was born out of a conversation on how picture books for children today are mostly generic, introducing fruit, animals or vehicles. What about picture books with nice illustrations for children in Asia ? FOOD\u0026amp;DRINK SINGAPORE is our small attempt at introducing food culture in Singaporeto children—and even adults. The text is by Wee Ling Soh in Singapore and the illustration and design by Takako Masuki of ASIAN_FOOD_DESIGN.\r\n\r\n*text in English\r\n\r\n— Details —-\r\nPrinted with Risograph（By Retro printing JAM）\r\nColour: 2 colours","brand":"Antenne Books","offers":[{"title":"Default Title","offer_id":50083981984082,"sku":"AB7352","price":17.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0822\/0062\/5490\/files\/ab7352-food-drink-singapore-03.jpg?v=1788639951"},{"product_id":"asian-lunch-box","title":"ASIAN LUNCH BOX","description":"Theme: ASIAN LUNCH BOX\r\nI started to collect Asian food photos by Instagram and I got permissions from photo owners to draw. After drawing, I feel like I ate it.\r\nI am not good at cooking, instead of it, I started drawing foods.\r\n\r\nInclude:  5 zines\r\nBlue\/Singapore \u0026amp; Thailand,Yellow\/ Shanghai \u0026amp; Hongkong,Orange\/ India \u0026amp; Nepal\r\nGreen\/ Malaysia \u0026amp; Indonesia,Pink\/ Vietnam\r\n\r\n— Details —-\r\nPrinted with a Risograph（By Retro printing JAM）\r\nColour: 1 colour (Each zine different paper colour and ink)","brand":"Antenne Books","offers":[{"title":"Default Title","offer_id":50084004692306,"sku":"AB7349","price":17.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0822\/0062\/5490\/files\/ab7349-asian-lunch-box-03_2dec5e7d-4572-4599-8634-07f5b55ee210.jpg?v=1747143386"},{"product_id":"rosetta","title":"Rosetta","description":"Rosetta is one of the most popular restaurants in Mexico City.  Since its doors first opened in 2010, it has reinvented what a Mexican restaurant can be: through sincere, ingredient-based cuisine that both revives and challenges tradition; through its commitment to serving local and seasonal produce grown by small-scale, sustainable producers; and through its location and attention to detail, creating a vibrant and welcoming atmosphere. \n\nThe first book by Elena Reygadas, chef and owner of Rosetta, is more than a cookbook.  For one thing, she shares a selection of her recipes from the present and the past.  But she also offers a series of reflections on many different topics: from the social and environmental impact of industrialized food, to personal recollections, to the history of little-known Mexican ingredients. \n\nWith Rosetta, Elena Reygadas proves why she is one of the most compelling chefs in Mexico—as acknowledged in 2014, when she was named Latin America’s Best Female Chef—and reveals herself as a gifted writer with a sensibility that goes beyond cooking. “This book instantly brought me back to Rosetta, where I was served the most beautiful meal made from seasonal, sustainable ingredients.  Beyond the vibrant and delicious recipes Elena presents in this book, she also shows us how she thinks of a meal.  It is not just about the food, it is about awakening all the senses—which is something I’ve always strived to do, too.  The setting of the tables, the music, the flowers—all of it comes alive in Elena’s hands, and makes you feel like you are invited and welcomed into her home. ”\nAlice Waters, owner of Chez Pannise and founder of the Edible Schoolyard Project\n\n“Rosetta, Elena Reyadas’ beautiful cookbook, makes me want to fly down to Mexico City where I first sampled the delicious offerings from her restaurant and bakery.  The photographs will entice you and your lucky guests will realize Mexican cuisines is one of the world’s finest.  I may not have the time to fly south of the border very often, but I’ll be reliving my lovely vacations there whenever I open Rosetta. ”\nNancy Silverton, chef and owner of Mozza Restaurant Group and founder of La Brea Bakery","brand":"Antenne Books","offers":[{"title":"Default Title","offer_id":50084042703186,"sku":"AB6206","price":52.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0822\/0062\/5490\/files\/ab6206-rosetta-elena-reygadas-01_82611729-9346-4ed4-8326-b1add736dc78.jpg?v=1788640561"},{"product_id":"200-images-and-2-videos-exploring-our-relationship-with-consumption","title":"200 IMAGES AND 2 VIDEOS EXPLORING OUR RELATIONSHIP WITH CONSUMPTION","description":"\u003cp\u003eSome like it simple or traditional, some experimental: hot or cold, from grandparents or from the restaurant, food occupies multiple spaces and meanings.\u003c\/p\u003e\n\n\u003cp\u003eAct of love, sharing, comfort, seeking; enjoyment and pleasure involving the senses and the elements; expression of cultures and possibility of encounter. 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Is it food, and thus the act of cooking, that made us the human beings we are?\u003c\/p\u003e","brand":"Antenne Books","offers":[{"title":"Default Title","offer_id":50084070392146,"sku":"AB7131","price":13.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0822\/0062\/5490\/files\/ab7131-dito-200-images-exploring-relationshio-with-consumption-1.jpg?v=1747142930"},{"product_id":"picnic-magazine-issue-5-the-big-apple","title":"Picnic Magazine Issue 5: The Big Apple","description":"\u003cp\u003ePicnic Magazine hops across the pond to document the glitz and glamour of New York’s dining culture. 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Zines will be available during the event with a pay-as-you-wish option so that you can donate as much as you’d like to these initiatives!\u003c\/p\u003e\n\n\u003cp\u003eThe project is being led by Founder and Editor-in-Chief, Ludwig Hurtado, Senior Editor, Colleen Hamilton, and Creative Director, Gabriella Lewis. We're three folks in the food and media space who got tired of seeing tired Pride month stories about \"queer food\" that don't address the actual problem of food insecurity for the most vulnerable among us. We felt it important to center these narratives as an antidote to “corporate pride.” We were all devastated by the ongoing attacks on trans youth— which have led to alarming rates of homelessness and food insecurity—and wanted to tap into the long history of queer mutual aid.\u003c\/p\u003e","brand":"Antenne Books","offers":[{"title":"Default Title","offer_id":50084153196882,"sku":"AB7450","price":20.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0822\/0062\/5490\/files\/ab7450-play-metalabel-1_f8dccf1a-852c-4bb2-8748-56b3ea6854fb.jpg?v=1747142342"},{"product_id":"food-drink-hongkong","title":"FOOD\u0026DRINK HONGKONG","description":"This zine was born out of a conversation on how picture books for children today are mostly generic, introducing fruit, animals or vehicles. What about picture books with nice illustrations for children in Asia ? FOOD\u0026amp;DRINK HONG KONG is our small attempt at introducing food culture in Hong Kong to children—and even adults. The text is by Wee Ling Soh in Singapore and the illustration and design by Takako Masuki of ASIAN_FOOD_DESIGN. Takako’s husband is from Hong Kong and they live in Tokyo. Wee Ling lived in Hong Kong for three years in the 2010’s. She feels the city has changed so quickly, it sometimes pains those who are nostalgic.\r\n\r\n*text in English","brand":"Antenne Books","offers":[{"title":"Default Title","offer_id":50084174266706,"sku":"AB7351","price":17.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0822\/0062\/5490\/files\/ab7351-food-drink-hong-kong-03.jpg?v=1788641949"},{"product_id":"the-rice-is-on-the-hob","title":"The Rice is on the Hob","description":"\u003cp\u003eThe Rice is on the Hob is a collaboration between Tami Aftab and her father. Tony Aftab lives with short term memory loss, that occurred as a result of an accident in operation almost 30 years ago for his brain condition hydrocephalus. Despite his memory loss impacting his day-to-day life, he’s never forgotten the dishes of his childhood in Pakistan. Food and cooking are now for Tony a coping mechanism for living with a chronic disability. The father and daughter pair have long dreamed of co-authoring a photobook-meets-cookbook, in which Tami’s photographs would sit alongside Tony’s recipes. Growing up, Tami found that one of the greatest connections she had to her Pakistani heritage was through food. Landing in Pakistan with Tony in February this year to shoot their latest series was at first disorientating and even overwhelming at times, to be in a space that is so unknown and yet so familiar. “But then I taste the food,” she says with a smile, “and that feels like home to me.” Throughout the book there are 16 of Tony’s recipes, and a multitude of his handwritten memories. Alongside a foreward by Jyoti Patel, and a 4-page interview between the father and daughter\u003c\/p\u003e","brand":"Antenne Books","offers":[{"title":"Default Title","offer_id":50084202676562,"sku":"AB6785","price":38.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0822\/0062\/5490\/files\/AB6785-The-Rice-Is-On-The-Hob_201_342fce74-8d50-4e01-b157-7f7f2d85fa7b.jpg?v=1747141965"},{"product_id":"french-cuisine-a-frogs-guide","title":"French Cuisine – A Frog's Guide","description":"\u003cp\u003eAn illustrated entrée into the world of French food, guided by some frogs. \"Welcome to France. A country of fabulous art, beautiful women, timeless\u003cbr\u003e\narchitecture and sexy accents. Visitors come for the Eiffel Tower, the Notre-Dame, the Mona Lisa ... then they embark on the real pleasures of France – at the table. Join us as we discover more than 50 classic French dishes with the help of a few frogs\"\u003c\/p\u003e","brand":"Antenne Books","offers":[{"title":"Default Title","offer_id":50084253925714,"sku":"AB6936","price":20.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0822\/0062\/5490\/files\/ab6936-french-cuisine-1_4a6c9011-06d1-44eb-ac18-983af9236d09.jpg?v=1747141658"},{"product_id":"better-food-for-our-fighting-men","title":"BETTER FOOD FOR OUR FIGHTING MEN","description":"\u003cp\u003eBETTER FOOD FOR OUR FIGHTING MEN contains a selection of images, produced mostly in the 1970s and 1980s, from the archives of the U. S.  Army’s Natick Soldier Research, Development and Engineering Center near Boston, Massachusetts.  The center is still operational today, and employs both military personnel and civilian contractors in its mission to improve the daily lives—and diets—of American soldiers.\u003c\/p\u003e \n\n\u003cp\u003eFor the world’s most formidable army, feeding the troops is fraught with logistical, psychological and food safety challenges.  Bacteria is an enemy; supply chains are vital, intricate delivery systems.  The goal is to provide sustenance and boost morale across the full range of terrain and troop configurations, from mess halls for the officers and selfservice buffets for the rank-and-file to battlefield canteens and survival rations for commandos behind enemy lines.\u003c\/p\u003e \n\n\u003cp\u003eSolving this logistical puzzle is like trying to stuff a square peg into a round hole: once you have devised ways to optimize the daily nutritional requirements of the bodies in question, you need to work out the best solutions for preserving and transporting the food, and still guarantee a minimum level of flavor to keep the soldiers happy.\u003c\/p\u003e \n\n\u003cp\u003eA glossary with 24 entries explains some of the acronyms used in the image captions, describes the staples of a typical soldier’s diet and traces the new technologies that enabled the food industry to manufacture and supply those rations.\u003c\/p\u003e","brand":"Antenne Books","offers":[{"title":"Default Title","offer_id":50214139625810,"sku":"AB5923","price":24.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0822\/0062\/5490\/files\/ab5923-better-food-for-fighting-men-03.jpg?v=1747141114"},{"product_id":"anju-banju","title":"ANJU \u0026 BANJU","description":"The Anju \u0026amp; Banju cookbook presents a fresh, modern take on the pairing of Seoul food and natural wine.  Featuring recipes by Jungwook Woo, owner-chef of contemporary Korean restaurant Superpan, the book shines light on Seoul’s cuisine in the form of home-style dishes.  Mixing traditional elements with influences from abroad, these quick, stylish dishes embody the city and its food-loving residents.  Arranged by wine type, the recipes draw on ingredients commonly available outside Korea, allowing readers to recreate the flavours and character of Seoul at home. Published by Poets and Punks LTD, London \/ Seoul","brand":"Antenne Books","offers":[{"title":"Default Title","offer_id":50300480618834,"sku":"AB5309","price":30.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0822\/0062\/5490\/files\/ab5309-anju-and-banju-poets-and-punks-01.jpg?v=1747141064"},{"product_id":"everyday-namokcook","title":"Everyday Namokcook","description":"\u003cp\u003eNamok is my mother’s name, and her food is my favorite.  Growing up, I was lucky to eat delicious home-cooked meals from her and her food set the standard of taste for me.  Her cooking did not always follow the traditional way, but she created her Namok cooking.  When I left South Korea and began living alone in a foreign country, I started cooking the dishes I missed.  I tried to recall the food my mother had made for me and re-created the meal in my way.  Whether you are in South Korea or overseas, the form of ingredients for Korean food that you cook yourself is a little different, but you can always create your unique taste.  There is a saying, ‘son-mat,’ which means that Korean dishes are seasoned differently with the hands of the person cooking. lt often refers to the unique taste that comes from the hard work and love of the person who makes it.  Many people, including many Koreans, say that cooking Korean food is complicated, yet it is simple and healthy.  You don't always have to follow the rules.  You can make Korean food at your local farmer's market with just a few essential ingredients.  I created this book hoping Korean food will permeate your everyday life in a fun and easy way. Namok Cookbook is for everyday Korean homemade meals that are simple and easy to make. \u003cbr\u003e\nThis book introduces all-time favorite home recipes with stories behind the delicious flavours.\u003c\/p\u003e","brand":"Antenne Books","offers":[{"title":"Default Title","offer_id":50300483371346,"sku":"AB6406","price":23.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0822\/0062\/5490\/files\/AB6406-Everyday-Namokcook-_201.jpg?v=1747141046"},{"product_id":"kitchen-table-7-the-future-issue","title":"Kitchen Table #7: The Future Issue","description":"THE FUTURE IS COMING! From the wreckage of late-stage capitalism, Kitchen Table reimagines Food and the Future. 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It's a phrase frequently used in Palestine when food is placed on the table.  A bit like bon appetit. \r\n\r\nSahten paints a picture of the current skateboarding scene in Palestine, told in the form of a cookbook.  Included recipes have been collected from various figures in Palestine’s skateboarding community, supplemented by a couple of recipes from shop owners, local heroes, past volunteers, and even by Palestine’s own international master chef, Sami Tamimi. \r\n\r\nEach dish has been illustrated by Palestinian-Canadian animator Noor Abouseido, and coloured in by young skaters in Palestine and the Palestinian diaspora in Canada. \r\n\r\nAlongside the recipes, you’ll find interviews with local and international skaters, a yoga sequence to help ease any skate-related aches and pains, and various other features, all peppered with photography collected over the years. \r\n\r\nEdited by Tom Bird. All proceeds from the book will help support SkatePal's continued work in Palestine. \r\n\r\nContributors:\r\n\r\nAmr \u0026amp; Mhaned (Al Amad \u0026amp; Sons)\r\n\r\nAbu Ali Sawalma Jess \u0026amp; Meg (What The Fattoush)\r\n\r\nIzzeldin Bukhari (Sacred Cuisine)\r\n\r\nMoath \u0026amp; Nada Qashoo (Mini Hiba)\r\n\r\nAbood Barhan\r\n\r\nSami Tamimi\r\n\r\nAram \u0026amp; Sorida Sabbah Yasmeen \u0026amp; Suha Foqha (Palestinian Youth Club)\r\n\r\nTessa Fox\r\n\r\nDiana Musa\r\n\r\nJosh Sutton\r\n\r\nEm Hamadneh\r\n\r\nMalak Battatt\r\n\r\nTayseer Hamadneh","brand":"Antenne Books","offers":[{"title":"Default Title","offer_id":50704894361938,"sku":"AB5119","price":35.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0822\/0062\/5490\/files\/AB5119-sahten-03.jpg?v=1788645980"},{"product_id":"dhoop-magazine-issue-3","title":"dhoop magazine Issue 3","description":"\u003cp\u003edhoop uses food as a lens. Through this lens, we interrogate culture, sustainability, design, and the systems that sustain life. We started as a magazine focused on stories of food and its intersections. The theme of issue 3 is cooking. The cooking is seemingly ordinary. There are preconceived notions, biases, ideas, and expectations that come with putting together a theme, much like a bowl of pressure-cooked dal. My own experience of cooking is as deeply personal as it is strangely universal—some elements shared, others starkly different. But what made this issue particularly interesting was exploring how cooking interacts with the scope of dhoop’s bigger picture. We aren’t just talking about cooking in isolation, we are talking about how cooking interacts and engages with nature, culture, sustainability, and design.\u003c\/p\u003e","brand":"Antenne Books","offers":[{"title":"Default Title","offer_id":50760134885714,"sku":"AB8066","price":20.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0822\/0062\/5490\/files\/AB8066-dhoop-cooking-03.jpg?v=1788646174"},{"product_id":"everyday-mandu-cookbook","title":"Everyday Mandu Cookbook","description":"Annyeong 안녕; people greet each other with the same word when they meet and when they say goodbye.\r\nThe word ‘안녕하세요’ (annyeonghaseyo) combines the characters 안 (an), meaning “peace”, and 녕 (nyeong), which also signifies “comfort”. Together, they express a state of being well and free of worries. This greeting captures both the joy of meeting and the bittersweet feeling of parting. The greeting annyeoung was created to encourage us to gently support ourselves everyday, consistently check in, and behave well. \r\n\r\nIn Korean, dumplings are called ‘mandu’ (만두). While Korean dumplings may not be as widely known as their Chinese or Japanese counterparts, they have their own charm. Made from wheat or buckwheat dough filled with various ingredients like tofu, kimchi, glass noodles, and bean sprouts, they offer a delightful flavour that highlights the harmony of the ingredients. \r\n\r\nMandu reminds me of myself. It does something special for me, it makes me think, brings back memories, and, yes, it also makes me hungry. When I was younger,I thought dumplings were found only in Asia, but I’ve since learned that wrapped foods are a common part of many cultures around the world. They are important to all of them. Dumplings offer comfort, bring families together and connect generations everywhere. Though their shapes and sizes may differ, they all evoke cherished memories. And, of course, they are delicious. \r\n\r\nMaking mandu is a calm and rewarding activity, involving all your five senses, that you can enjoy with your loved ones. You can choose your favourite vegetables and meats to create your own unique dumplings. You don’t have to follow a strict recipe, just use the ingredients you love to make fresh mandu. You can even prepare and freeze mandu for those busy days. It’s easier than you might think to make delicious homemade mandu. \r\n\r\nEveryday Mandu Cookbook is a fun and delicious guide to making Korean-style mandu (dumplings).\r\nIt covers everything from basic dough, classic meat and veggie fillings, folding techniques, and cooking methods to creative twists.\r\nWith charming illustrations, each step is shared in an easy and enjoyable way.\r\nThe book is written in both Korean and English.","brand":"Antenne Books","offers":[{"title":"Default Title","offer_id":50932132839762,"sku":"AB8108","price":23.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0822\/0062\/5490\/files\/AB8108-everyday-mandu-cookbook-03_ca23e39b-0557-4186-b382-5f9875974ab9.jpg?v=1788646565"},{"product_id":"off-menu-magazine-issue-02-a-new-wave","title":"Off-Menu Magazine Issue 02: A New Wave","description":"Off-Menu Magazine Issue 02: A New Wave explores a cultural shift in food—where passion projects and creative independence are reshaping what it means to be a part of the culinary industry. 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.\r\n\r\nEach 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.\r\n\r\nFeatured 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","brand":"Antenne Books","offers":[{"title":"Default Title","offer_id":51189083144530,"sku":"AB8227","price":22.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0822\/0062\/5490\/files\/AB8227-off-menu-02-03.jpg?v=1788647901"},{"product_id":"filler-09-the-body","title":"FILLER 09: The Body","description":"FILLER is a self-published food magazine by Holly Eliza Temple, exploring personal experiences and narratives of our relationship with food through each issue’s theme.\r\n\r\nIssue 09, The Body, marks the final instalment of FILLER as a periodical publication. It examines the bodily (and out-of-body) experiences of food ― from the familiar gestures and rituals of cooking, to the dietary beliefs or superstitions instilled in us by others, or ourselves. What does it really mean to “listen to your body” and what does it say when you do?","brand":"Antenne Books","offers":[{"title":"Default Title","offer_id":51543272784210,"sku":"AB8283","price":12.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0822\/0062\/5490\/files\/AB8283-filler-09-the-body-03.jpg?v=1788648774"},{"product_id":"five-morsels-of-love","title":"Five Morsels of Love","description":"Five Morsels of Love is a collection of over 100 heirloom recipes based on G Nirmala Reddy’s 1974 South Indian cookbook Vanita Vanṭakālu. In Five Morsels of Love, Nirmala Reddy’s granddaughter Archana captures a cross-section of their family recipes along with anecdotal stories and narrative introducing the reader to the flavours of the South Indian state Andhra Pradesh. The cookbook has detailed, well-curated and tested recipes ranging from wholesome vegetarian curries to spicy chicken curries to fiery spice powders to flavourful biryanis to celebratory sweets and all-day snacks. With stunning photographs, great design and soulful writing there is so much to love about this book!","brand":"Antenne Books","offers":[{"title":"Default Title","offer_id":51640563269970,"sku":"AB8331","price":50.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0822\/0062\/5490\/files\/AB8331-five-morsels-03.jpg?v=1788649108"},{"product_id":"why-cook-timeless-recipes-and-life-lessons-from-inspiring-women","title":"Why Cook : Timeless recipes and life lessons from inspiring women","description":"Why Cook brings together inspiring women — artists, creators, entrepreneurs, musicians, writers and farmers — and explores why they cook and how cooking and food anchor them in their life journeys. There are stories of hope and generosity, of courage and resilience, interwoven with lessons for cooking and eating, and deeply personal recipes. In the kitchens of Why Cook, you will explore questions of identity and the self, meet custodians of seed, soil and water, get a taste of the forest and the sea, find ways to navigate loneliness and grief, revel in the scent of fresh earth and woodsmoke, and above all cherish everyday moments and meals.\r\nThe cookbook features 90 heirloom recipes, from the southern Indian region of Rayalaseema to the western coastal plains to the snow-capped Himalayas. These recipes celebrate the genius of home cooks and are shaped by tradition — by combining flavours in ways that have been done repeatedly for generations. Over half of the recipes are vegan, and more than eighty percent are vegetarian, and all the dishes are guaranteed to bring cheer and warmth to your table.","brand":"Antenne Books","offers":[{"title":"Default Title","offer_id":51640751849810,"sku":"AB8332","price":50.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0822\/0062\/5490\/files\/AB8332-why-cook-03.jpg?v=1788649125"},{"product_id":"vittles-issue-2","title":"Vittles Issue 2","description":"The 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.","brand":"Antenne Books","offers":[{"title":"Default Title","offer_id":51939214360914,"sku":"AB8422","price":20.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0822\/0062\/5490\/files\/AB8422-vittles-03.jpg?v=1788650216"}],"url":"https:\/\/antennebooks.com\/collections\/food.oembed","provider":"Antenne Books","version":"1.0","type":"link"}