Recent Articles

Australia in 5 unusual dishes: Asian Coleslaw
Australia: The Cookbook tells the story of the country’s culinary and cultural development - in hundreds of little-known and delicious recipes
Published: Friday, 26 March 2021
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
Published: Friday, 26 March 2021
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!

Published: Wednesday, 17 March 2021
How to make John Pawson’s minimalist Yorkshire puddings
Learn how to make a Yorkshire Man's inherently English recipe from Home Farm Cooking
Published: Wednesday, 17 March 2021
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)
Published: Tuesday, 9 March 2021
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
Published: Tuesday, 9 March 2021
Catherine and John Pawson’s colour coordinated cake
Colour theory meets baking excellence in the pages of the Pawsons' new book, Home Farm Cooking
Published: Friday, 5 March 2021
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
Published: Friday, 5 March 2021
Today’s Special: The Brazilian pioneer of culinary sustainability
Our new book profiles Manoella 'Manu' Buffara, the chef applying permaculture to fine dining
Published: Friday, 5 March 2021
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
Published: Wednesday, 3 March 2021
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
Published: Thursday, 25 February 2021
The easy greens that remind Reem Kassis of childhood walks in the mountains
The Arabesque Table author recalls the wild leaves she foraged at home and the simple substitutes she cooks with abroad
Published: Tuesday, 23 February 2021
Today's Special: The culinary couple bringing country tastes to the heart of Paris
Chiho Kanzaki and Marcelo di Giacomo combine their native cuisines with a Francophile love of the best French ingredients and techniques
Published: Tuesday, 23 February 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.
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