The Tacopedia by Phaidon – The Bible for Taco Geeks

Yep. This book is indeed as incredible as it sounds. Last year, we’ve spent a fortune chasing down  a copy of the Spanish edition of this book in a library in DF, but with no regrets: it’s without a doubt THE reference for all tortilla geeks out there. While there are many excellent books about Mexican cuisine, nothing comes close to the Tacopedia (Amazon UK / […]

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Our Guide to Lyon – Part 1 – Les Bouchons

Lyon, a lovely old town in the Rhone Valley, is arguably the French capital of food. Which means an essential pit stop for any self-respecting foodie. First of all, Lyon is blessed to have access to excellent produce brought from all directions (as seen in the packed markets on Sundays). Second, Lyon is proud to be the birthplace of […]

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Founders Q&A – Food Craft Institute

Thinking about starting your own food business? Then make sure you check out the amazing work done by the Food Craft Institute (FCI), a school in Oakland, CA that teaches all you need to know for building and running food-based small businesses. Among others, you can learn all the basics from jams, to butchery, coffee, or even […]

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Impressions – St John, London, UK

For any meat-eater who’s ever been to London, the question of trying St. John or not has more than likely been considered. Certainly not a place for the faint of heart or for those macrobiotic friends of yours that consider a grilled chicken breast the most extreme exposure with animal proteins, this is a temple […]

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The FoodCrafters guide to Tel Aviv

For your next trip to Tel Aviv, you might want to try some of these places. Nowhere near a foodie guide to the white city (we would need a few years to eat enough), this post summarizes the places we ate at and loved, although you could sit pretty much anywhere in town and have […]

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Underground meats – open-source salami processing

Love salami, ham, and would love to cure your own? But you don’t DIY (do-it-yourself) meats because you think it’s too complex/painful/risky/expensive? Underground Meats is a very cool project to prove you the contrary! Those cool dudes try to open-source the safety control processes necessary to sell cured meats, to allow anyone to ride the homemade […]

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Foodcrafting in Romania – Part 1

We’ve spent a brief vacation week in Romania in July, and had an intense amount of fun (& especially food). The foodcrafter spirit is strong there with many traditional simple, yet delicious dishes and local specialties. We realised that international awareness about Romanian cuisine is close to nil, most people thinking “yeah, greasy and heavy […]

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Book: Das kulinarische Erbe der Alpen

The English title of this book would be: “The culinary heritage of the Alps”. “Would” only, because the book hasn’t been translated in English yet… This heavy volume tells the story of food in the Alps with gorgeous photos by the Swiss photographer Sylvan Müller to accompany the prose of Dominik Flammer. An absolute delight […]

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