Latest Article

All you need to know about The Kitchen Studio

Discover how true artists love to cook in this collection of recipes from today’s best-known artworld figures

Published: Friday, 1 October 2021


Recent Articles

Get all set for the Italian sweet life
Do your desserts tend to fall flat? Our new book The Italian Bakery provides a masterclass in how to makes things stick - brilliantly
Published: Friday, 17 September 2021
A cool taste of the Italian sweet life
With The Italian Bakery, you can easily become an authority on Italian dolci. Try our taster guide to the semifreddo!
Published: Wednesday, 15 September 2021
Essential tools for making Modernist Pizza
Get beneath the crust and into the deep science of pizza making with our new book Modernist Pizza
Published: Tuesday, 14 September 2021
How Septime cracked great, ethical seafood
Two young French restaurateurs showed all of Paris that anyone can feel good about enjoying the fruits of the sea
Published: Tuesday, 14 September 2021
The unusual meat with a familiar taste in the Latin American Cookbook
Ever tried cooking with Peruvian camelid meat? Our new Latin American Cookbook can show you how - and why - you should
Published: Thursday, 9 September 2021
The surprising history of pizza
Modernist Pizza might apply the latest science to the pizzaiolos’ role, but it also dishes up deep history too
Published: Wednesday, 8 September 2021
How Septime took terroir to heart
They might be city boys, but Bertrand Grébaut and Théophile Pourriat, instinctively know that great land leads to great gastronomy
Published: Monday, 6 September 2021
Find a new way to enjoy chocolate with Middle Eastern Sweets
Salma Hage's new book has fresh flavours for familiar chocolate choices

Published: Thursday, 2 September 2021
The sweet bread with a ghoulish story in the Latin American Cookbook
Dishes such as pan de muerto are a sweet but slightly scary reminder of some of the region’s grizzlier rituals . . .

Published: Thursday, 2 September 2021
The little nut with a big following in The Latin American Cookbook
Our new culinary title explores how the peanut, a true Latin American native, found its place in the region’s cuisine
Published: Wednesday, 1 September 2021
The wildlife that sustains Slippurinn
Once upon a time puffins were harvested on his Icelandic island, but these days chef Gísli Matt and his colleagues look upon the birds as old friends

Published: Thursday, 26 August 2021
Cook for your friends, like an artist
Start with this Thai-flavoured pizza party recipe, from Rirkrit Tiravanija, a contemporary master of social practice, featured in The Kitchen Studio
Published: Thursday, 26 August 2021

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.
Read more