Food Stories

The devotion to dough that makes monk perfect

How do you make truly great pizza dough? monk restaurant founder Yoshihiro Imai treats his as if it were another member of the family The devotion to dough that makes monk perfect

Here's all you need for a DIY St. Patrick’s Day!

Stuck at home this 17 March? That’s no reason not to celebrate in grand style with some uplifting cocktails and a simple stew!
Here's all you need for a DIY St. Patrick’s Day!

How to make John Pawson’s minimalist Yorkshire puddings

Learn how to make a Yorkshire Man's inherently English recipe from Home Farm Cooking How to make John Pawson’s minimalist Yorkshire puddings

Catherine and John Pawson’s finely foraged risotto

Most of us would try to avoid the key ingredient in this dish, but the Pawsons pick kilos of it (with carefully gloved hands) Catherine and John Pawson’s finely foraged risotto

Today’s Special: The woman pairing Mexico with the Midwest

Illinois-born Diana Dávila draws on her Latin heritage to push the boundaries of Pan-American cuisine Today’s Special: The woman pairing Mexico with the Midwest

Catherine and John Pawson’s colour coordinated cake

Colour theory meets baking excellence in the pages of the Pawsons' new book, Home Farm Cooking Catherine and John Pawson’s colour coordinated cake

Today’s Special just got a little bit more special!

Phaidon has teamed up with S.Pellegrino and Fine Dining Lovers to introduce a whole new audience to a whole new class of chefs Today’s Special just got a little bit more special!

Today’s Special: The Brazilian pioneer of culinary sustainability

Our new book profiles Manoella 'Manu' Buffara, the chef applying permaculture to fine dining Today’s Special: The Brazilian pioneer of culinary sustainability

Catherine and John Pawson’s simple, serene brunch

In Home Farm Cooking the couple describe how they like to entertain family and friends at their place in the country Catherine and John Pawson’s simple, serene brunch

Today’s Special: The Congolese chef pulling Africa together on the plate

Our new overview of promising culinary talent features Dieuveil Malonga, an afro-fusion pioneer, cooking the best food the continent has to offer Today’s Special: The Congolese chef pulling Africa together on the plate

NEW FOOD BOOKS


ABOUT PHAIDON

Phaidon is the premier global publisher of the creative arts with over 1,500 titles in print. We work with the world's most influential artists, chefs, writers and thinkers to produce innovative books on art, photography, design, architecture, fashion, food and travel, and illustrated books for children. Phaidon is headquartered in London and New York City.
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