Kinfolk magazine, for example
For as long as I can remember, I have loved magazines. Maybe because they are halfway between the fragile transience of a newspaper and the perpetual beauty of a book . A magazine is both and neither. A beautiful and perfect object (far from the iPad, by God); a nomadic and (a little) frivolous notebook, in the best sense of frivolity that I can think of, which also has them. You have to love magazines because they always accompany us and there are no grudges when we forget about them . Have you noticed how a book looks at you when you put it down?
So there is only room for happiness in this today of -apparent- revival of the four-color monthly. Things like Orsai (how can we not adore Casciari?), Panenka (soccer that is read) or Jot Down allow us to still believe in that Arcadia (culture, freedom and civility) that the adult world takes from us every day, with every piece of news. , each defendant and each government board. And if they are gastronomic magazines (obviously) better than better. Eating and reading or the supreme pleasure of food porn printed on glossy paper . Let's review the gastronomic magazines (and some books) that we love the most:
APICUS
** Apicius is the bible of the foodie.** The haute cuisine notebook published by Montagud editores since 2003 by Javi Antoja and Guillermina Bravo breathe in each page respect, passion, knowledge and affection to each dish and each cook. Here there is no place for wars, only for hugs. This is what Albert Adriá thinks: “When I read Apicius I have the feeling of being in front of that bedside book that you have to review from time to time. It collects the reality of an era and wins over time, unlike other publications . It is a true reflection of what gastronomy has been and is being in recent years”.
Quique Dacosta It does not fall short: "The most important gastronomic publication in the world". I talk to Javi, I ask him (I demand!) a what-is-behind this quixotic madness: “Passion and humility. These are the ingredients to make Apicius”.
Finally, what am I going to say? If Apicius is the owner of my bedside tables.
Apicius: the bible of the foodie
KINFOLK MAGAZINE
Kinfolk it is a perfect magazine on a wooden table. The world we want to live in, the gastronomic magazine that Wes Anderson would make ; hipsters with beards, bicycles and overtables with Chardonnay and Diptyque candles. Kinfolk are pure lifestyle, "Each edition combines lyrical essays, recipes, interviews, personal stories and useful advice surrounded by love of design and detail."
Kinfolk is indebted to that nomadic gastronomy that today -more than ever- **demands to open your mind and embrace adventure: eat with your hands (or 'finger food', if you're a bit cheesy)**, eat standing up, eat with the music blaring, eating accompanied by strangers, eating in a place without a sign on the door, eating while drinking cocktails, eating snacks (from start to finish), eating very spicy (chipotle or gochujang), eating mid-afternoon. Let's have fun.
Kinfolk: the magazine that Wes Anderson would do
WINE + GASTRONOMY
One of the most beautiful gastrokiosk magazines; Moreover, thanks to their care for photography and editing, they have been chosen by the New York Society of Publication Design as one of the 12 best designed magazines in the world for two consecutive years. Cloth.
Wine + Gastronomy talks about trends, people, big (and small) wine and stories around a table . But it is more than likely that they are also known as the organizers of La Nariz de Oro, the most prestigious sommeliers competition in Spain. That's nothing: more than 30 years facing the best noses against black cups.
Wine + Gastronomy: the most beautiful of the gastrokiosk
FOOL
** Fool is the most elusive gastronomic magazine I know ** (and you can't imagine what it cost me to get the wonderful number two whose cover stars a majestic Michel Bras) . Yes, I like difficult things, but not so much.
Fool is Swedish gastronomic notebook after which are Lotta Jörgensen (art director) and her husband Per-Anders Jörgensen (photographer, among others, from Mugaritz or Noma) and each number is an ode to nordic and organic cuisine . Long live the green. Fool is inspiration and trends, closer to Vogue Homme than any gastronomic magazine you can imagine (don't look for recipes here). The bad new? That the numbers are exhausted. They are always sold out.
It has been chosen (also) as the Best gastronomic magazine of 2012.
Fool: always sold out
INDIE CUISINE AND POP CUISINE
Allow me this whim. This couple of books (little books) among so many magazines. Indie Kitchen first and later Pop Kitchen are the (a little crazy) editorial projects behind which the journalist (and good friend) Mario Suárez and the illustrator Ricardo Cavolo hide. A cookbook that is not -just- a cookbook. An ode to music, the Risotto with roasted peppers and after-meal conversations where songs, books, movies and cocktails sneak in . A (well, two) tribute to David Bowie, Leonard Cohen, the Beach Boys or Amy Winehouse. To the songs we love and the dishes we don't want to forget.
"I was tired of being told about gastronomy in the same way as my parents , and that's why I decided to write my own recipe book, mixing it with what I liked the most, art and music", he tells us. "Bringing the culinary language closer to my generation, with real and everyday situations of a single person over thirty years old , who charms his guests with food, receives or dismisses at home, dines alone and gobbles up plates with the remains of the last purchase from a cold peeled refrigerator. That's where Indie Kitchen and Pop Kitchen were born, as a modest manual of wanting things to be and be told in a different way".
See you in the bars (and in the kiosks).
Pop cuisine, a project by Mario Suárez and Ricardo Cavolo