The Monocle Guide to Drinking & Dining

Make the most of your food – and discover the best places to shop, drink and dine – with this guide from Monocle

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Make the most of your food – and discover the best places to shop, drink and dine – with this must-have guide from Monocle.

This is a handbook for anybody who enjoys simple, honest food but can do without the foam, fuss and trickery it’s often served with. It’s also about the other elements that make a great meal: honed hosting skills, sourcing the best produce and using the sharpest kitchen kit. Plus, Monocle offers a global hit-list of must-visit restaurants from Adelaide to Zürich and the freshest markets, shops and producers. It is essential reading for anyone who wants to turn their love of food into a livelihood.

Expect advice on everything from starting a bar to rolling out a restaurant chain or penning a cookbook. There are also recipes from Monocle’s favourite restaurants, plus a selection of time-tested dishes developed by the team in Monocle’s London kitchen.

Food for thought takes the form of zesty essays and dinner-time discussions with admired names from the worlds of architecture, hospitality, art and more. On the menu: — The world’s finest restaurants, cafés and bars — Advice on starting a food firm — My Last Meal – the imagined final feasts of some high-profile personalities — How to host your own intimate dinner party — A batch of recipes from esteemed chefs, plus lip-smacking dishes from Monocle’s own repertoire — Tools of the trade for your kitchen.

Discover more: https://monocle.com 

ABOUT MONOCLE

Monocle was launched by Tyler Brûlé in 2007 as a monthly magazine briefing on global affairs, business, culture, design, and much more. Today, Monocle is a complete, media brand with a suite of travel guides under its belt, a 24-hour radio station, a film-rich website, retail ventures around the globe, and cafés in Tokyo and London. Besides their London HQ they have seven international bureaux in New York, Toronto, Istanbul, Singapore, Tokyo, Zurich, and Hong Kong. At their core is the simple belief that there will always be a place for a print brand that is committed to telling fresh stories and sending photographers on assignments.

Book: Salt, Fat, Acid, Heat

Mastering the Elements of Good Cooking by Samin Nosrat

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Today I was enjoying one of my favourite pastimes: browsing books at Foyles (not just books) ⁣

I came across the lovely book by Samin Nosrat “Salt, Fat, Acid, Heath – Mastering the elements of Good Cooking” illustrated by Wendy MacNaughton. While cooking at Chez Panisse at the start of her career, Samin Nosrat noticed that amid the chaos of the kitchen there were four key principles that her fellow chefs would always fall back on to make their food better: Salt, Fat, Acid and Heat.

By mastering these four variables, Samin found the confidence to trust her instincts in the kitchen and cook delicious meals with any ingredients. And with her simple but revolutionary method, she has taught masterclasses to give both professionals and amateurs the skills to cook instinctively.

Whether you want to balance your vinaigrette, perfectly caramelise your roasted vegetables or braise meltingly tender stews, Samin’s canon of 100 essential recipes and their dozens of variations will teach you how.

It’s such an interesting reading, I look forward to a rainy Sunday to immerse myself in this awesome book.

Samin Nosrat is a writer, teacher, and chef. She’s been cooking professionally since 2000, when she first stumbled into the kitchen at Chez Panisse restaurant. Her writing has appeared in The New York TimesBon Appétit, and the Guardian. Samin lives in Berkeley, California. Salt, Fat, Acid, Heat is her first book. A documentary series based on this book is now streaming on Netflix. Samin is now working on her second book: What to cook.

Wendy MacNaughton is a New York Times-bestselling illustrator and graphic journalist whose books include Meanwhile in San Francisco (Chronicle) and Knives & Ink (Bloomsbury). She lives in San Francisco with her partner, several four-legged animals, and a well-used kitchen.

Discover more: www.ciaosamin.com

Quote

“There are only four basic factors that determine how good your food will taste: salt, which enhances flavor; fat, which amplifies flavor and makes appealing textures possible; acid, which brightens and balances; and heat, which ultimately determines the texture of food” – Samin Nosrat