Кулінарія

There’s a basic cocktail formula for building a bar that is anything but ordinary. Spirit + Sugar + Acidity/Bitterness = Tasty Cocktail Instead of drawing on esoteric bottles of liquor, complicated syrups, and obscure sodas, this book takes readers through the home bar bottle by bottle, ensuring that every ingredient is versatile enough to be used to the last drop. Building on a very basic cocktail pantry (of Angostura bitters, sugar, citrus), each chapter thoughtfully introduces a new bottle and explains how it opens new possibilities for cocktails. Each chapter builds on the one before, so readers never encounter recipes calling for unfamiliar spirits or ingredients.

Raising the Bar allows readers to set their own pace and maximize the usefulness of the spirits they bring home. This book will be a go-to reference for the home bartender that is practical enough for the day-to-day and special enough for a party. With handsome graphics and a smart focus on what’s already in stock, it’s what home mixologists can turn to when they want creative and delightful drinks without a bar cart full of single-use bottles.

About the Authors:

Jacob Grier is the author of Cocktails on Tap: The Art of Mixing Spirits and Beer (Stewart, Tabori & Chang, 2015), which was picked by Esquire.com as one of the fifteen best cocktail books for home bartenders. His writing has appeared at Slate, Reason, the Atlantic, Imbibe, Mixology, Distiller, and many other publications. He is the founder of the annual event Aquavit Week and co-founder of a series of beer cocktail events called Brewing Up Cocktails. Brett Adams is a bartender with nearly two decades of experience in restaurants and more than a decade spent behind the bar, including at Multnomah Whiskey Library, and as bar manager at the Hoxton, Portland, where he created all the cocktails, curated the spirit lists, and trained the staffs of its bars Lovely Rita, 2NW5, and Tope.

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Пролистать книгу Raising the Bar: A Bottle-by-Bottle Guide to Mixing Up Masterful Cocktails at Home на Google Books.

Rare Whisky is a stylish exploration of the world's finest and rarest whiskies, exquisitely packaged in a hardback book with slipcase. This book looks at the most exceptional whiskies across the world, focusing on key producers such as Scotland, Ireland, the USA and Japan, as well as interesting rarities from the likes of India and Taiwan.

With beautiful photography of extremely rare bottles, from a breathtaking 1920s vintage sold at auction to the best offerings from recent years, Rare Whisky is essential reading for all whisky lovers.

About the Author:

Patrick Mahé is a writer, journalist and former Editor-in-Chief of Paris Match magazine. He has written many books, including Whisky Culture, Champagne Culture and Rum Culture. He lives in France.

All roads lead to Rome, and all roads in the Eternal City itself lead to a delicious meal. In Rome, Katie and Giancarlo unearth the city’s hidden gems – recipes that are centuries-old, as well as new, exciting dishes inspired by Romans from all walks of life.

The duo present their interpretations of classic dishes, like Katie’s Cacio e Pepe (spicy cheese and pepper pasta), alongside family favourites like Spigola in Saltimbocca (seabass with parma ham and sage leaves). Collaborating with Rome’s best chefs, they share modern Italian recipes – like Sorbetto di Peperone, a fiery hot chilli sorbet – that reflect the heat and colour of this bustling city. This is an impressive, fresh look at Rome’s cuisine.

As well as all the tantalizing recipes, Katie and Giancarlo take readers on a sumptuous, visual journey, from the Pantheon and Colosseum, to the Renaissance palazzos, Baroque fountains and neighborhood trattorias. Complemented by Katie’s anecdotes of their trip, Rome is a beautiful cookbook and keepsake that will transport you to the heart of Italy.

About the Authors:

Owners of London’s Caffe Caldesi, Caldesi in Campagna in Bray, and the Marylebone La Cucina Caldesi cooking school, Katie Caldesi and her husband Giancarlo have a passion for Italian food. They have taught alongside some of the biggest names in Italian cuisine, including Gennaro Contaldo, Ursula Ferrigno and Valentina Harris. They are the authors of nine cookbooks including the Italian cookbooks: Sicily, Rome, Venice and The Amalfi Coast. 

Born in Tuscany, Giancarlo Caldesi has had a passion for Italian food ever since his early memories of helping his mother in the kitchen. He trained as a chef in Italy before moving to the UK, and along with his wife Katie, he now owns London’s Caffe Caldesi, Caldesi in Campagna in Bray, and the Marylebone La Cucina Caldesi cooking school. The Caldesis have taught alongside some of the biggest names in Italian cuisine, including Gennaro

Root, Stem, Leaf, Flower is a cookbook about plants – it's about making the most of the land's bounty in your everyday cooking.

Making small changes to the way we cook and eat can both lessen the impact we have on the environment and dramatically improve our health and wellbeing: good for us and for future generations to come. Making plants and vegetables the focus of your meals can improve your cooking exponentially - they provide a feast of flavours, colours and textures.

Root, Stem, Leaf, Flower is a true celebration of seasonal vegetables and fruit, packed with simple and surprisingly quick vegetarian recipes. With roots, we think of the crunch of carrots, celeriac, beetroot. From springtime stems like our beloved asparagus and rhubarb, through leaves of every hue (kale, radicchio, chard), when the blossoms become the fruits of autumn – apples, pears, plums – the food year is marked by growth, ripening and harvest.

With 120 original recipes, every dish captured by acclaimed photographer Andrew Montgomery, and Gill's ideas for using the very best fresh ingredients, Root, Stem, Leaf, Flower is a thoughtful, inspiring collection of recipes that you'll want to come back to again and again. 

About the Author:

Gill Meller is a chef, food writer, food stylist and cookery teacher. Gill has been part of the River Cottage team for over 15 years, working closely with Hugh Fearnley-Whittingstall. He regularly writes for The Guardian and The Observer and has a monthly recipe column in Delicious magazine. Gill has written several award-winning and critically acclaimed cookbooks, his latest, Root, Stem, Leaf, Flower — How to Cook with Vegetables and Other Plants (Quadrille Publishing) is available now.

In Rum: Shake Muddle Stir, Dan Jones introduces readers to the best rum-makers on the planet, as well as some of the most exciting mixes that can be made from the spirit. If you’re a fan of a classic Cuba Libre and want to take things to unchartered territories, look no further.

Oozing style and flavour, these rum-based cocktails have it all: start with a refreshingly fruity Piña Colada and transport yourself to the laid-back beaches of Hawaii or bring out your naughty side with the dark, stormy flavours of the Dirty Little Ruby – perfect levels of sweet and sour. Featuring all the staple favourites like the Mai Tai, Negroni and a delicious Hot Rum Toddy, Dan will have you stirring up more adventurous mixes like the boozy Yuzu Ginger Daiquiri in no time.

With over 40 tantalising cocktails as well as recipes for DIY syrups, sours, infusions and more, Rum: Shake Muddle Stirwill show you just how versatile this golden liquor is, and proves there is a rum-based tipple out there for everyone, just waiting to be discovered. 

About the Author:

Dan Jones is a journalist and editor living in London. Formerly the shopping editor at i-D magazine, Time Out’s Shopping & Style editor, and most recently Senior Men’s Editor at ASOS, Dan is currently a style consultant, working with brands like Topman and Swatch, and publishers, incl. Conde Nast. He also loves to entertain, constantly ‘researching’ his cocktail craft and honing his cocktail credentials. He is the author of The Mixer’s Manual, Man Made and Gin: Shake, Muddle, Stir. 

In Scandinavia, the whole period of Christmas, from the first Sunday in Advent to New Year's Day, is marked by festivals and celebrated in traditional but beautifully contemporary style. Hygge, the Danish word for cosiness, is about being inside with candles, great comfort food and lots of cakes and sweets. The first week of December is baking week – enough has to be made to last the whole Christmas period. Jars of decorated cookies, gingerbread houses and clogs filled with little presents rub shoulders with simple wreaths, trees and tables decorated with white candles and fresh greenery. Brunches, cocktail and tea parties, lunches and dinners are celebrated with a mixture of traditional goodies and delicious modern recipes. Duck and pork rule on Christmas Eve, fish, ham and seasonal vegetables on Christmas Day. Sweets, biscuits, puddings and other treats abound – all washed down with gluwein and fruity cocktails.

In this glorious book, illustrated with evocative photographs, Trine Hahnemann provides a cornucopia of 70 Christmas recipes showing us how we, too, can decorate our homes and make delicious dishes to celebrate Christmas the Scandinavian way.

About the Author:

A chef and food writer, Trine Hahnemann is an enthusiastic advocate for sustainable solutions, organic sourcing and food cooked with love. With her great knowledge of Scandinavian food and food culture, she writes for and appears regularly in the media in America and Britain. Trine has written ten cookbooks in her native Danish and five in English: The Scandinavian Cookbook, Scandinavian Christmas, Eat Nordic,Scandinavian Baking and Scandinavian

Незалежно від того, чи ви фанат Reputation, чи дівчина Speak Now, Shake It Up: Delicious cocktails inspired by the music of Taylor Swift, – це обов’язковий вибір для шанувальників Тейлор Свіфт, які хочуть розслабитися після довгого дня пошуків пасхальних яєць.

Перетворіть свої улюблені пісні Тейлор Свіфт на смачні коктейлі за допомогою цієї колекції рецептів, натхненних Swiftie. Ця колекція містить 65 рецептів, найкращі поради щодо відкриття домашнього бару та приголомшливі ілюстрації, це святкування найкращого пісенника поп-музики. Shake It Up – ідеальний подарунок для Swiftie у вашому житті.

Коктейлі включають:
· Lemon Drop on My Guitar
· Fiftini
· Bitter Than Revenge
· Be-Gin Again
· New Rum-antics
· King of My Bar Cart
· ME!jito
· The Last Great American Daiquiri
· Fizz The Damn Season
· Lavender Hazy
· Та багато іншого

Про автора:

Welbeck – це компанія з виробництва ілюстрованих книг з відданою командою досвідчених видавців. Наша компанія створює чудові книги та видає їх на ринках по всьому світу, доносячи їх до читачів у кожній країні.

The 007 official cocktail book - created in association with the Ian Fleming Estate

Explore Bond creator Ian Fleming's writings on the pleasures of drinking and sample 50 delicious cocktail recipes inspired by his work - developed by award-winning bar Swift.

Cocktails are at the glamorous heart of every Bond story. Whether it's the favoured Martini, which features in almost every book, or a refreshing Negroni or Daiquiri, strong, carefully crafted drinks are a consistent feature of the Bond novels. Recipes are divided into five categories: Straight Up; On The Rocks; Tall; Fizzy; and Exotic. Sip on inventions such as Smersh, Moneypenny, That Old Devil M and Diamonds are Forever, as well as classic Bond cocktails such as the Vesper and, of course, the Dry Martini. Each recipe is accompanied by extracts from Fleming's writings - be it the passage where the classic drink was featured or a place, character or plot that inspired one of the drinks.

Also features Ian Fleming's writings on whisky, gin and other spirits.

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Пролистать книгу Shaken: Drinking with James Bond and Ian Fleming, The Official Cocktail Book на Google Books

With Shuk, home cooks everywhere can now inhale the fragrances and taste the flavors of the vivacious culinary mash-up that is today’s Israel.

The book takes you deeper into this trending cuisine, through the combined expertise of the authors, chef Einat Admony of Balaboosta and food writer Janna Gur. Admony’s long-simmered stews, herb-dominant rice pilafs, toasted-nut-studded grain salads, and of course loads of vegetable dishes — from snappy, fresh, and raw to roasted every way you can think of — will open your eyes and your palate to the complex nuances of Jewish food and culture. The book also includes authoritative primers on the well-loved pillars of the cuisine, including chopped salad, hummus, tabboulehs, rich and inventive shakshukas, and even hand-rolled couscous with festive partners such as tangy quick pickles, rich pepper compotes, and deeply flavored condiments.

Through gorgeous photo essays of nine celebrated shuks, you’ll feel the vibrancy and centrality of the local markets, which are so much more than simply shopping venues — they’re the beating heart of the country. With more than 140 recipes, Shuk presents Jewish dishes with roots in Persia, Yemen, Libya, the Balkans, the Levant, and all the regions that contribute to the evolving food scene in Israel. The ingredients are familiar, but the combinations and techniques are surprising.

With Shuk in your kitchen, you’ll soon be cooking with the warmth and passion of an Israeli, creating the treasures of this multicultural table in your own home.

About the Authors:

Einat Admony is the author of Balaboosta and chef/owner of New York City’s popular Balaboosta, Kish-Kash, and Taïm restaurants, which have been featured in The New Yorker, the New York Times, and New York magazine, among many other newspapers, magazines, and websites. When Admony is not at her restaurants, she can be found at her home in Brooklyn, cooking for the crowd of family and friends who regularly gather around her dining table.

Janna Gur was born in Riga, Latvia, and immigrated to Israel in 1974. She is the founder of Al Hashulchan, the premier Israeli food and wine magazine, which she edited for almost 30 years. Gur is the author of The Book of New Israeli Food and Jewish Soul Food: From Minsk to Marrakesh and has written and/or edited nearly 40 other cookbooks. She lives in Tel Aviv.

Колекція з 200 культових напоїв з усього світу, кожен з яких змінив культуру коктейлів

Фірмовий коктейль – це напій, створений на замовлення, який відображає характер часу, людини чи місця, для яких він був створений. У цій книзі авторка, досвідчена письменниця з напоїв Аманда Шустер, зібрала колекцію деяких найвідоміших коктейлів – від відомих класичних коктейлів, таких як Bellini, до сучасних Twin Cities з ультрамодного нью-йоркського бару Dead Rabbit.

Фірмові коктейлі стають дедалі популярнішим способом визначити стиль і характер відомого закладу та талановитих міксологів, які стоять за ним. Кожен унікальний напій у цій колекції супроводжується ім'ям творця, місцем і датою винаходу, а також спеціально замовленим зображенням, простим у виконанні рецептом і захопливим поглядом на його унікальну історію.

Ця елегантна та унікальна колекція з 200 напоїв, що охоплює майже 600 років історії коктейлів, зацікавить широке коло читачів – від любителів коктейлів до всіх, хто любить розваги, їжу та культуру, до міксологів, барменів та фахівців галузі.

Найкращі кулінарні книги журналу Food & Wine осені 2023 року.

Про автора:

Аманда Шустер – бруклінський позаштатний автор про напої та автор двох книг: New York Cocktails та Drink Like a Local: New York. Вона має понад 17 років досвіду роботи в галузі як консультант, роздрібний закупівельник та автор, а також була основним автором і старшим головним редактором популярного онлайн-журналу Alcohol Professor.

Take your love for tomatoes to the next level with this delectable collection of 100 incredible recipes from the coauthor of the bestselling cookbooks Six Seasons and Grains for Every Season.

Americans eat more tomatoes than any vegetable except for the potato. But what do we do with all those tomatoes? Acclaimed chef, cooking teacher, and author Martha Holmberg shares 100 recipes to turn the tomato into glorious dishes. Whether it’s a fresh-off-the-vine tomato or a just-picked-from-the-supermarket-shelf tomato, Holmberg has ideas to make the best of our favorite summer fruit.

There are three versions of gazpacho, five ways to top roasted tomato puff pastry, plus Tomato and Zucchini Gratin, Classic Panzanella, Tomato Risotto, and Stuffed Tomatoes with Spiced Beef Piccadillo. With more tomato varieties in existence than ever before, Holmberg explains which tomatoes work best with which recipes: choose a beefsteak to roast with fish or pick cherry tomatoes to toss with corn in a quick summer salad.

Holmberg also reveals her secret, umami-packed ingredient-tomato water. She calls it a "magical elixir" that can add intense tomato flavor to most anything you make.

About the Author:

Martha Holmberg is a food writer who has authored or co-authored nine cookbooks. Modern Sauces was a James Beard Award finalist. Six Seasons: A New Way with Vegetables, written with chef Joshua McFadden, won the James Beard Award, and Grains for Every Season, also with McFadden, was a James Beard Award finalist. Holmberg was the editor in chief of Fine Cooking magazine for a decade, the food editor of The Oregonian newspaper in Portland, Oregon, and the founder of MIX magazine. She studied cooking at La Varenne in Paris, where she worked for several years as a private chef. Holmberg lives in Spokane, Washington.

Easy. Everyday. Simple.

Sabrina Ghayour’s new collection of unmissable dishes in her signature style, influenced by her love of fabulous flavours, is full of delicious food that can be enjoyed with a minimum of fuss. With sections ranging from Effortless Eating to Traditions With a Twist, Simply provides over 100 bold and exciting recipes that can be enjoyed every day of the week.

CONTENTS
Chapter one: Effortless Eating
Including Spiced carrot & tamarind soup; Date & ginger chicken wings; Baked sweet potato & za’atar chips; Spring onion salad

Chapter two: Traditions with a Twist
Including Green hummus; Kabab koobideh; Persian tahchin; Tahdig e macaroni; Mamen Maleh’s borscht; Adas polow

Chapter three: The Melting Pot
Including Steak tartines with tarragon & paprika butter; Chilled pistachio & cucumber soup; Ghayour house chicken kari

Chapter four: Something Special
Including Spiced pork wraps with green apple salsa; Firecracker prawns; Green & black-eyed bean baklava; Mushroom dumplings

Chapter five: Cakes, Bakes & Sweet Treats
Including Stuffed dates with torched goats’ cheese; Lime & black pepper frozen yogurt; Tahini, almond & orange brownies

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Пролистать книгу Simply: Easy Everyday Dishes на Google Books

Joshua McFadden, chef and owner of renowned trattoria Ava Gene’s in Portland, Oregon, is a vegetable whisperer. After years racking up culinary cred at New York City restaurants like Lupa, Momofuku, and Blue Hill, he managed the trailblazing Four Season Farm in coastal Maine, where he developed an appreciation for every part of the plant and learned to coax the best from vegetables at each stage of their lives.

In Six Seasons, his first book, McFadden channels both farmer and chef, highlighting the evolving attributes of vegetables throughout their growing seasons — an arc from spring to early summer to midsummer to the bursting harvest of late summer, then ebbing into autumn and, finally, the earthy, mellow sweetness of winter. Each chapter begins with recipes featuring raw vegetables at the start of their season. As weeks progress, McFadden turns up the heat — grilling and steaming, then moving on to sautés, pan roasts, braises, and stews. His ingenuity is on display in 225 revelatory recipes that celebrate flavor at its peak.

“If you’re finding pantry cooking to mean too many uninspired pots of beans, might I suggest Six Seasons? [It] both highlights a perfectly ripe plant . . . and shows you how to transform slightly less peak-season produce (yes, the cabbage lurking in the back of your fridge right now counts) with heat, spice, acid, and fat.” —Epicurious 

“Never before have I seen so many fascinating, delicious, easy recipes in one book. . . . [Six Seasons is] about as close to a perfect cookbook as I have seen . . . a book beginner and seasoned cooks alike will reach for repeatedly.” —Lucky Peach

About the Author:

Joshua McFadden is the founder of Submarine Hospitality in Portland, Oregon. He owns and manages Ava Gene’s, Cicoria, Medjool, and Tusk restaurants. In between running the restaurants, he is bringing new life to Berny Farm, a historic fifty-acre farm in Springdale, Oregon, with the goal of creating an agricultural complex that will host collaborations between farming, food, and design. His first book, Six Seasons: A New Way with Vegetables, also written with Martha Holmberg, won a James Beard Award in 2018.

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Пролистать книгу Six Seasons: A New Way with Vegetables на Google Books.

Trusted family food expert and Weelicious founder serves up almost 100 transformative recipes for nourishing and delicious smoothies

Weelicious founder Catherine McCord is an expert recipe developer who helps families eat healthfully and deliciously. When her son started suffering from chronic nausea and her family doctors couldn’t help, McCord turned to her experience with nutrition for an answer, researching until she discovered a surprisingly simple solution — smoothies. She shared her family’s story and some of her favorite smoothie recipes on social media, and the Smoothie Project, a daily online source of inspiration, was born. People began to use her recipes and share how smoothies had become a force of change in their lives, too.

Years of witnessing the positive effects that smoothies can offer inspired McCord to create a smoothie bible packed with almost 100 of her favorite, tried-and-tested recipes. With guidance from top nutritionists, McCord also explains how to eat based on your age and details the health benefits of key smoothie ingredients, so you can:
• Reduce stress and anxiety
• Lose weight
• Control ADHD symptoms
• Boost your immune system
• Improve digestion
• Increase your energy
• Eat to support pregnancy or breastfeeding
• Have beautiful, strong skin, hair, and nails
• Encourage kids to eat nutritious foods
• And more…

McCord offers a way to change your life in just twenty-eight days, using only your blender. All you have to do is commit to having one of her smoothies each morning for a month, and every glass will bring you one step closer to achieving your goals.

About the Author:

Catherine McCord is the founder of the popular website weelicious.com and the family food brand One Potato. McCord is the author of Weelicious and Weelicious Lunches. She has appeared on Today, Good Morning America, and Hallmark’s Home and Family, and is a regular on the NBC Emmy-winning show Danny Seo Naturally as well as Food Network’s #1 rated Guy’s Grocery Games. She lives in Los Angeles with her husband and three children.

Команда, що стоїть за цим подкастом, представляє унікальну книгу, що досліджує впливові зв'язки між шеф-кухарями та музикою.

Ця перша у своєму роді антологія особистих історій понад 75 найвідоміших шеф-кухарів світу розповідає про те, як музика була постійною силою протягом усього їхнього життя, допомагаючи їм визначитися індивідуально, відкриваючи шляхи до розуміння їхніх культур та запалюючи творчість у їхній роботі. Завдяки абсолютно новим відвертим інтерв'ю, ніколи раніше не опублікованим рецептам та індивідуальним плейлистам від кожного шеф-кухаря, ця книга пропонує читачам глибокі розуміння та абсолютно свіжий погляд на деяких провідних кулінарних умів сучасності.

Про авторів:

З 2001 року Дарін Бресніц працює в кулінарних медіа, зосереджуючись на людях у цій галузі, їхніх історіях та неймовірних напоях, які вони пропонують. Він розробив та режисував численні кулінарні шоу, такі як «Вечеря з гуртом» IFC, завжди прагнучи створити свіжий підхід до формату. У 2014 році він створив концепцію для 29Rooms на Refinery29, допомагаючи започаткувати сучасну еру захопливих подій. У 2016 році він приєднався до Tastemade, де зараз працює директором оригінальних серіалів, створюючи такі серіали, як «Готуємо з гордістю» та «У тіні». З 2009 року він є співведучим та співпродюсером програми «Snacky Tunes» на Heritage Radio Network разом зі своїм братом-близнюком Грегом та їхнім найкращим другом Кхонгом. Разом вони взяли інтерв'ю у понад тисячу шеф-кухарів, рестораторів, барменів, музикантів, художників та інших кулінарних колег. Він живе в Лос-Анджелесі та одружений зі своєю найкращою подругою Анною, і разом вони виховують свою прекрасну доньку Жозефіну та свого гарного собаку Фрібола.

Вихований з раннього віку, слухаючи радіо з заднього сидіння під час сімейних подорожей, Грег Бресніц вперше ступив на ефір у віці 19 років. Невдовзі після цього він відкрив у собі пристрасть до створення емпіричних подій та об'єднання всіх типів людей через культуру, цікавість та спільні цінності. Після продюсування кулінарно-музичного серіалу IFC «Вечеря з гуртом», Грег розпочав кар'єру в готельному бізнесі. Працюючи на міжнародні бренди, такі як Ace Hotel та Selina, Грег створював культурні програми, що отримали нагороди, та запускав концертні майданчики, а також керував розвитком бізнесу та концептуалізацією нерухомості. Понад десять років Грег також співпрацював зі своїм братом-близнюком Даріном та найкращим другом Кхоунгом, ведучи та продюсуючи програму «Snacky Tunes» на Heritage Radio Network. Разом вони взяли інтерв'ю у понад тисячу шеф-кухарів, рестораторів, барменів, музикантів, художників та інших кулінарних лідерів. Грег живе в Нью-Йорку з дружиною, новонародженою донькою та цуценям.

Кхонг Фан є співпродюсером подкасту «Snacky Tunes». Він також зараз очолює відділ зв'язків з громадськістю/комунікацій у сфері харчування та напоїв у готельній групі Ace. До приходу в Ace він очолював офіс на західному узбережжі Bullfrog + Baum, агентства-гіганта в секторі гостинності. Куонг розпочав свою професійну кар'єру як газетний журналіст у рідному штаті Флорида та отримав нагороди від Florida Press Club та Florida Society of Newspaper Editors. Перейшовши до PR/маркетингу понад десять років тому, він допомагав розробляти та впроваджувати стратегічні кампанії для низки найшанованіших шеф-кухарів, ресторанів та брендів у сфері гостинності. Серед його колишніх клієнтів – Марк Ветрі, Дейл Тальде, Вольфганг Пак, Боббі Флей, Кертіс Стоун, ресторани STARR, Lettuce Entertain You Enterprises, готелі SLS, Melissé, n/naka, Acorn та Hinoki & the Bird. Його роботу для клієнтів було представлено в різних ЗМІ, таких як GQ, Food & Wine, Esquire, The New York Times, The Los Angeles Times, Bon Appetit, NPR, Saveur та The Wall Street Journal.