{"title":"Food \u0026 Drink","description":null,"products":[{"product_id":"magazine-f-water","title":"Magazine F - Water","description":"\u003cp\u003eWater no.30\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eWater has been around since the beginning of civilization. This essential resource both sustains life and serves as the most basic food ingredient in nearly every cooking process. Not only does it taste different depending on mineral and salinity levels, but the amount used and the time it is added to a dish also changes or enhances the flavors of other ingredients. As environmental pollution has worsened, corporations continue to pedal this natural resource, marketing it as a clean luxury good. But concerned parties around the world are increasingly demand that we protect our natural water resources from the climate crisis. In particular, the countries of Finland, Norway, and Germany—which have systems in place so all citizens can enjoy quality tap water—demonstrate solid social welfare structures based on the shared idea that water is a public good for all.\u003c\/span\u003e\u003c\/p\u003e","brand":"Bonjour Jacob","offers":[{"title":"Default Title","offer_id":50974921195858,"sku":null,"price":32.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0689\/0999\/0171\/files\/watee.png?v=1780589271"},{"product_id":"magazine-f-wine","title":"Magazine F - Wine","description":"\u003cp\u003eWine no.29\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eWine can be classified into red or white wine, sparkling wine, or other types depending on the ingredients and vinification methods, and the styles of these gluggable drinks are largely divided into New World or Old World, which includes France—the global leader of wine production as of 2023. Like beer and whiskey, wine has propped up humans during significant historical moments and formed an inextricable tie to food. But while its role has waxed in gastronomy, it has also achieved great renown for inspiring creativity in literature, music, and art. With more varieties than any other food product—and more than 10,000 types produced each year—wine is often appraised by a complex set of geographical factors, harvest year, and winery origin stories. Today, in response to the intensifying climate crisis, independent wineries are disrupting tradition with bold efforts to farm organically and engineer new grape varieties.\u003c\/span\u003e\u003c\/p\u003e","brand":"Bonjour Jacob","offers":[{"title":"Default Title","offer_id":50974957207890,"sku":null,"price":32.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0689\/0999\/0171\/files\/wine_7ffcadbe-0f93-4a48-b6f1-6b6220246b74.png?v=1780589259"},{"product_id":"magazine-f-spice","title":"Magazine F - Spice","description":"\u003cp\u003eSpice no.28\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eSpices are aromatic flavorings that enhance the taste of dishes and mainly come from seeds, fruits, roots, stems, and flowers. Red pepper, black pepper, mustard seed, garlic, cardamom, turmeric, cinnamon, and cumin: There are myriad seasonings used in different regions and each type has a unique flavor. Mainly developed in India, Indonesia, and parts of the Middle East and North Africa, spices were once a precious luxury to Europeans starting in the Middle Ages—a turning point that changed international trade forever and even shaped nations and national identities. In recent times, as consumers can easily buy spices from all over with the click of a mouse, spices are experiencing a great revival among foodies who are looking to transcend boundaries in gastronomy.\u003c\/span\u003e\u003c\/p\u003e","brand":"Bonjour Jacob","offers":[{"title":"Default Title","offer_id":50974990795090,"sku":null,"price":32.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0689\/0999\/0171\/files\/spice_3fda85e6-f564-4128-b30d-317ead5225d6.png?v=1780589340"},{"product_id":"magazine-f-fish","title":"Magazine F - Fish","description":"\u003cp\u003eFish no.27\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eFish has been a food source for tens of thousands of years. And well-known saltwater fish—like cod, salmon, tuna, herring, and mackerel—have all played an important role in food culture. In particular, different fish salting traditions can easily be found in coastal regions around the globe. Aside from that, fish is a great source of protein, and humans cooked up myriad fish dishes with unique twists and tweaks according to the characteristics of each region. But around the 2000s, the depletion of fishery resources emerged as an environmental issue, sparking organizations to take the lead in ocean sustainability efforts by creating ethical consumption guides and meal plans that can help protect aquatic ecosystems.\u003c\/span\u003e\u003c\/p\u003e","brand":"Bonjour Jacob","offers":[{"title":"Default Title","offer_id":50975025103186,"sku":null,"price":32.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0689\/0999\/0171\/files\/fish_a9c2ff2c-0317-420c-a5bb-d4a699de28ab.png?v=1780589028"},{"product_id":"magazine-f-bread","title":"Magazine F - Bread","description":"\u003cp\u003eBread no.26\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eBread is a food made by fermenting and baking a dough made of grain-based flour like wheat flour, water, yeast, and salt. Though the ingredients are simple, how time, temperature, and fermentation are adjusted can produce endless flavor and shape possibilities. Dating back more than 10,000 years, the history of bread tells a story of how this important food item went from being a staple on the table to becoming a snack or dessert item with the addition of fat, butter, eggs, and sugar. Today, everyone from specialty bakeries, food companies and fine dining restaurants to cafés and home bakers are creating new baking techniques and recipes to suit individual preferences and tastes.\u003c\/span\u003e\u003c\/p\u003e","brand":"Bonjour Jacob","offers":[{"title":"Default Title","offer_id":50975108563282,"sku":null,"price":32.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0689\/0999\/0171\/files\/breadd.png?v=1780588815"},{"product_id":"magazine-f-tea","title":"Magazine F - Tea","description":"\u003cp\u003eTea no.25\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFor thousands of years, tea has been an important drink across the world, reflecting the regional and cultural trends of different eras. A cup of tea is produced by brewing tea leaves, also known by its scientific name Camellia sinensis, and by strict definition, the category is limited to green tea, white tea, yellow tea, blue tea, and black tea. In general, tea refers to a wider range of variations such as herb tea, flavored tea, and even iced tea. Different cultures have developed their own tea-drinking customs and traditions, represented by Asian countries of Japan, China, and Taiwan and by England which is famous for afternoon tea. These cultures suggest tea drinking as a ceremony consisting of tea, tea-making tools, tableware, and accompanying snacks, which is elevated to an art form. Since the pandemic, tea products have gained popularity as wellness drinks, thanks to the increased demand for healthy and functional tea.\u003c\/span\u003e\u003c\/p\u003e","brand":"Bonjour Jacob","offers":[{"title":"Default Title","offer_id":50975133368658,"sku":null,"price":32.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0689\/0999\/0171\/files\/tea_cd7f9c51-e923-4679-9d4b-8bba9a1e8184.png?v=1780589325"},{"product_id":"magazine-f-yogurt","title":"Magazine F - Yogurt","description":"\u003cp\u003eYogurt no.24\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eYogurt is one of the most popular dairy products made by fermenting milk and converting lactose into lactic acid. It is widely enjoyed across the globe in various ways, and some variations have positioned themselves as iconic foods for certain cultures, such as lassi from India, ayran from the Middle East, and açaí bowl from Hawaii. In a bowl of yogurt, milk’s nutrients are kept intact while the substances are prevented from going sour. Such strengths have promoted yogurt as one of the best healthy food products, and its market has continuously grown, thanks to popular demand for wellness and a healthy lifestyle. The market is now seeing a new landscape shaped by rising game-changers such as artisan yogurt and strained yogurt.\u003c\/span\u003e\u003c\/p\u003e","brand":"Bonjour Jacob","offers":[{"title":"Default Title","offer_id":50975258673490,"sku":null,"price":32.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0689\/0999\/0171\/files\/yogurt_49c2ce56-feea-484b-9c79-5f88dac75c97.png?v=1780589380"},{"product_id":"magazine-f-mushroom","title":"Magazine F - Mushroom","description":"\u003cp\u003eMushroom no.23\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eMushrooms are found in many different shapes and sizes. Neither plant nor animal, these fungi are generally talked about in terms of the fruiting body and the mycelium. The mycelium, which absorbs nutrients, is typically attached to tree roots and forms a fluffy, thread-like network. The fruiting bodies—the mushrooms we eat—feed off of the mycelium to bloom and produce spores for reproduction. Some varieties like the white button, oyster, morel, and shiitake offer a natural umami and aroma unique to specific parts of the world, and are undeniably tied to regional cuisines. The truffle, in particular, is a luxury ingredient from central Italy that is as valuable as a precious metal. Outside the fine-dining scene, mushrooms are emerging as key components in meat alternatives and new materials, and the amazing potential of these fungi is expanding every day.\u003c\/span\u003e\u003c\/p\u003e","brand":"Bonjour Jacob","offers":[{"title":"Default Title","offer_id":50975301697874,"sku":null,"price":32.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0689\/0999\/0171\/files\/mushroom_9b025d0f-f372-479b-824b-a277766c9f1a.png?v=1780589061"},{"product_id":"magazine-f-olive","title":"Magazine F - Olive","description":"\u003cp\u003eOlive no.22\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eCultivated for thousands of years, the fruit of the olive tree has had a profound influence on human food culture. The olive is known as being a perfect source of oleate and a great supply of high-quality energy. But beyond its nutritional value, the fruit is seen as a sacred symbol of abundance and peace thanks to its unique ability to thrive in harsh environments. Mediterranean countries—like Greece, Italy, Spain, and Algeria—collectively produce more than two thousand types of olives, and the “liquid gold” oil that is pressed from the fruit plays a key role in the Mediterranean diet. Extra virgin olive oil, in particular, has become a staple on tables across the world and is the only food ingredient for which an official certification evaluation method exists.\u003c\/span\u003e\u003c\/p\u003e","brand":"Bonjour Jacob","offers":[{"title":"Default Title","offer_id":50975305957714,"sku":null,"price":32.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0689\/0999\/0171\/files\/olive_284280ae-fa19-4855-85d7-258cde6e323c.png?v=1780589141"},{"product_id":"magazine-f-ramyun","title":"Magazine F - Ramyun","description":"\u003cp\u003e\u003cspan\u003eRamyun no. 21\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRamyun, or ramen, is a prime barometer of diversity in Asian food cultures. Broadly speaking, this dish consists of noodles served in a hot broth, and it is commonly sold in packs or cups as an instant food product all over Korea. Instant Ramyun in particular is lauded as one of the greatest inventions in human history because anyone can serve up the same tasty meal in minutes with nothing more than the package contents, some water, and a stovetop. The fresh ramen culture of Japan, the birthplace of the dish, now boasts countless regional varieties with different specialty broths. Next door in Korea, Ramyun is transcending its status as just a convenience food and is becoming a culinary staple in Korean cuisine thanks to rapid product development and recipes that reflect consumer demand and dining culture.\u003c\/span\u003e\u003c\/p\u003e","brand":"Bonjour Jacob","offers":[{"title":"Default Title","offer_id":50975308972370,"sku":null,"price":32.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0689\/0999\/0171\/files\/ramyun.jpg?v=1780589154"},{"product_id":"magazine-f-whiskey","title":"Magazine F - Whisky","description":"\u003cp\u003eWhiskey no.19\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eWhiskey, made from germinated barley malt, water, and yeast, is an alcoholic beverage made from distilled spirits. It was first produced by Buddhist monks for medicinal purposes sometime between the fourth and fifth centuries. Depending on the primary ingredient, the drink is categorized into malt, grain, or blended whiskey, and the manufacturing method determines its type into Scotch, Irish, bourbon, Canadian whiskey and other varieties. Since the unique aroma and flavor are formed through the long-term aging in oak barrels, many variables play a role in producing quality whiskey. Master distillers, who oversee production, control these variables and study the combination of flavors to craft a signature formula that reflects a distillery’s personality. Recently, independent bottling companies that do not own distilleries have been ramping up their efforts, innovating with experiments like not printing the age on the label or breaking the limitations of resting times.\u003c\/span\u003e\u003c\/p\u003e","brand":"Bonjour Jacob","offers":[{"title":"Default Title","offer_id":50975322308946,"sku":null,"price":32.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0689\/0999\/0171\/files\/whiskeyF.jpg?v=1780588738"},{"product_id":"magazine-f-tools","title":"Magazine F - Tools","description":"\u003cp\u003eTools no.20\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eAn essential part of any kitchen, cooking tools work with elements like fire, water, and time to handle and manipulate ingredients. As interest in food and cooking grows, cooking tools evolve to suit diversifying food cultures and draw up a roadmap of culinary history. Even basic tools such as knives, pots, frying pans, and measuring gadgets have become increasingly subdivided by specific use or grouped together in function families. And traditional items made of wood, stone, and cast iron are back in full force as they satisfy both aesthetic and functional needs. Cooking tools are, in a sense, a barometer of the kitchen—the place where we can track changes across food cultures, interior design, technology, and lifestyles.\u003c\/span\u003e\u003c\/p\u003e","brand":"Bonjour Jacob","offers":[{"title":"Default Title","offer_id":50975355502930,"sku":null,"price":32.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0689\/0999\/0171\/files\/tools.jpg?v=1780589296"},{"product_id":"magazine-b-coffee","title":"Magazine F - Coffee","description":"\u003cp\u003eCoffee no.18\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFor ages, people around the world have loved coffee, a beverage on which countless cultures have been built in a host of metropolises and countries. Each coffee variety responds to terroir and production conditions, and like fashion, these nuances have become indicators of individual preferences and tastes of coffee lovers. Before the green beans nestled inside the coffee cherries can be served up as hot beverages, they must pass through the hands of farmers, roasters, and baristas, who comprise an industry valued at over USD 100 billion worldwide. Also, like a symbol of exchange between societies and communities, coffee culture wields enormous influence on lifestyle and adjacent industries. Today, great coffee experiences are being redefined by the movement to produce and consume coffee in a sustainable way as well as fair trade, which secures proper price points for coffee products.\u003c\/span\u003e\u003c\/p\u003e","brand":"Bonjour Jacob","offers":[{"title":"Default Title","offer_id":50975358288210,"sku":null,"price":32.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0689\/0999\/0171\/files\/magF-coffee_648852b5-c5e6-44b6-bf23-1cde3ca0c40f.jpg?v=1779368711"},{"product_id":"magazine-f-namul","title":"Magazine F - Namul","description":"\u003cp\u003eNamul No. 16\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eNamul refers to wild edible plants foraged from fields and mountains or to seasoned herbal dishes. Although these edible plants are also found in neighboring countries like Japan and China, no place has cooked with namul for as long as Korea. An excellent side dish to steamed rice, these greens are an exciting addition to stews and even desserts. The montane Korean terrain naturally gave way to a culture of feasting on namul, with spring namul becoming an iconic Korean vegetable-based food staple that stands second only to kimchi. Today, local varieties like go-sa-ri bracken from Jeju-do Island, cham-du-reup fatsia shoots and nun-gae-seung-ma goatsbeard from Gangwon-do Province, and bang-pung namul coastal hog fennel from the coastal areas of Uljin, Gyeongsangbuk-do Province, are growing in popularity as a way to explore regional cuisines and bring foraged ingredients to the table.\u003c\/span\u003e\u003c\/p\u003e","brand":"Bonjour Jacob","offers":[{"title":"Default Title","offer_id":50975365857618,"sku":null,"price":32.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0689\/0999\/0171\/files\/namul.jpg?v=1780589119"},{"product_id":"magazine-f-egg","title":"Magazine F - Egg","description":"\u003cp\u003e\u003cspan\u003eEgg no.15\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eEggs, a food ingredient strongly associated with chickens, are laid by poultry like ducks and turkeys. A fundamental and versatile foodstuff, a single chicken egg is an ideal source of protein with high biological values (BV) reaching up to 100. Eggs appeal to everyone, and anyone from novice home cooks to professional chefs enjoy boiling, frying, whisking, and even incorporating the raw ingredient into endless culinary creations. They star in ubiquitous Western brunch dishes like eggs Benedict, croque madame, and scrambled eggs, and they shine in classic Asian steamed eggs and rolled omelets. Without a doubt, eggs are a staple across the globe. Now the conversation has turned to animal welfare, sparking a remarkable rise in free-range, organic eggs and egg alternatives as a substitute for animal protein.\u003c\/span\u003e\u003c\/p\u003e","brand":"Bonjour Jacob","offers":[{"title":"Default Title","offer_id":50975370707282,"sku":null,"price":32.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0689\/0999\/0171\/files\/egg.jpg?v=1780589010"},{"product_id":"magazine-f-beer","title":"Magazine F - Beer","description":"\u003cp\u003eBeer no.14\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBeer is brewed from barley, hops, and water, and it is considered the most popular alcoholic beverage in human history. Roughly separated into lagers and ales depending on fermentation, lagers account for nearly 80 percent of all beer sold in the global market by big-name brands. The aughts saw a boom in craft beer comparable to the third wave of coffee. Primarily served by small breweries and always pushing the envelope for better quality, craft beer has made beer personal again. The emphasis on creating unique flavors also gave birth to new visions, like microbrews and gypsy brewing, through which craft beer evolves relentlessly in brewing methods or production practices, all the while adapting to new culinary trends with non-alcoholic beers or beer pairings at fine dining restaurants.\u003c\/span\u003e\u003c\/p\u003e","brand":"Bonjour Jacob","offers":[{"title":"Default Title","offer_id":50975390499154,"sku":null,"price":32.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0689\/0999\/0171\/files\/beer.jpg?v=1780588763"},{"product_id":"magazine-f-clam","title":"Magazine F - Clamp","description":"\u003cp\u003eClam no.13\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eClams refer to mollusks with complex anatomical structures, spanning a range of species such as scallops, razor clams, butter clams, blood cockles, Asian hardshell clams, and mussels. Feeding mostly on only microorganisms like plankton, clams are like crops—two things that became both sustenance and treasures to humans since before the age of agrarian societies. Known as environmental cleaners that remove nitrogen from ocean waters and lower carbon dioxide levels in the air, clams are emerging as a sustainable food for the future. The unrivaled aroma and texture of these mollusks inspired myriad clam dishes across the globe, with some comparing the wide flavor nuances to the different marks of terroir on wines.\u003c\/span\u003e\u003c\/p\u003e","brand":"Bonjour Jacob","offers":[{"title":"Default Title","offer_id":50975392104786,"sku":null,"price":32.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0689\/0999\/0171\/files\/clam.jpg?v=1780588920"},{"product_id":"magazine-f-berry","title":"Magazine F - Berry","description":"\u003cp\u003eBerry no.10\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eBerries generally appear as small, round clusters of edible fruit that have many seeds, bright colors, and tangy, juicy flesh. Blueberries, raspberries, acai berries, goji berries, red currants, and many other types of berries are used as garnishes and to make desserts, jams, and syrups. Rich in anthocyanins, these excellent sources of antioxidants consistently rank high on so-called superfood lists. Berries are also one natural food most frequently associated with the emerging keyword \"well-aging.\" Since the mid-2000s, berries have reigned supreme alongside root vegetables and herbs as emblematic Nordic ingredients thanks to the New Nordic Food movement, which advocates a seasonal food culture focusing on wild, local produce.\u003c\/span\u003e\u003c\/p\u003e","brand":"Bonjour Jacob","offers":[{"title":"Default Title","offer_id":50978295775570,"sku":null,"price":32.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0689\/0999\/0171\/files\/berry.jpg?v=1780588802"},{"product_id":"magazine-f-curry","title":"Magazine F - Curry","description":"\u003cp\u003eCurry no.9\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCurry is a combination of herbs, turmeric, pepper, and other spices that is enjoyed at a stew-like consistency with carbohydrates like rice and bread. Originating from India in the mid-18th century, curry quickly popularized and spread around the globe by South Asian immigrants who settled in London. Japan also played a critical role in boosting the food as a convenient home-cooked meal when the country invented curry powder. Curry has made an indelible imprint on street food, which is leading trends in mainstream culinary culture. The versatile food has been interpreted in countless ways by countless cultures to become a universal food eclipsing recipes, borders, and traditions.\u003c\/span\u003e\u003c\/p\u003e","brand":"Bonjour Jacob","offers":[{"title":"Default Title","offer_id":50978366980434,"sku":null,"price":32.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0689\/0999\/0171\/files\/curry.jpg?v=1780588993"},{"product_id":"magazine-f-honey","title":"Magazine F - Honey","description":"\u003cp\u003eHoney no.8\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThroughout history, mankind has depended on honey to add sweetness to food. Honey is created from the chemical process of breaking down the nectar that honeybees collect from flowers and plants into glucose and fructose. Like wine, honey comes in different flavors depending on flower species and environments, making it a perfect ingredient for desserts and cocktails. Also, bees are scientifically proven to helping crops to reproduce through pollination, and they are responsible for the preservation of plant resources and ecological circulation. Avocados, almonds, cucumbers, and apples are a few key fruits directly affected by the survival of bees. Now, awareness surrounding the plight of bees has sparked a wave of urban beekeeping and new discussions around locally sourced foods and environment preservation.\u003c\/span\u003e\u003c\/p\u003e","brand":"Bonjour Jacob","offers":[{"title":"Default Title","offer_id":50978388443474,"sku":null,"price":32.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0689\/0999\/0171\/files\/honey.jpg?v=1780589044"},{"product_id":"magazine-f-vinegar","title":"Magazine F - Vinegar","description":"\u003cp\u003eVinegar no.7\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eVinegar is a fermented substance created when acetic acid bacteria transforms ethanol into acetic acid. A powerful flavor enhancer, vinegar complements the natural tastes of ingredients and creates endless savory variations. It is so versatile that acclaimed fine-dining chefs are often tempted to create their very own vinegars. All it requires is water, some air, acetic acid bacteria, and any ingredients of the maker’s choice. Traditional balsamic vinegar from Modena, Italy and rice vinegar from Asia are two iconic varieties of the seasoning liquid. Now, with the rapid growth of the homemade vinegar market, we can more easily discover unique vinegar-based products that reveal the creator’s unique tastes with additions like maple syrup, rose petals, or fruits such as tangerines and plums. Vinegar has secured a firm place in the world of gastronomy, and continues to brighten tables across the world with splashes of acidic flavors.\u003c\/span\u003e\u003c\/p\u003e","brand":"Bonjour Jacob","offers":[{"title":"Default Title","offer_id":50978410856786,"sku":null,"price":32.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0689\/0999\/0171\/files\/vinegar.jpg?v=1780589285"},{"product_id":"magazine-f-chocolate","title":"Magazine F - Chocolate","description":"\u003cp\u003eChocolate no.6\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003ePrepared and processed from cacao beans, chocolate is widely used in dessert menus, thanks to its unique flavors and texture. The scope of its diversity is often compared with that of wine or coffee. About 4,000 years ago, the ancient Mayans used cacao in their beverages, and after it was introduced to Europe, it served as a luxury food for the nobles. In the 19th century, with the advancement of grinding techniques, the first solid chocolate was born, allowing it to be produced in mass quantities. The current chocolate market has witnessed a new wave formed by famous, artisanal chocolatiers offering boutique chocolate and the “bean-to-bar” trend, which started from the western United States, emphasizing raw features of the ingredient.\u003c\/span\u003e\u003c\/p\u003e","brand":"Bonjour Jacob","offers":[{"title":"Default Title","offer_id":50978516599122,"sku":null,"price":32.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0689\/0999\/0171\/files\/chocolate.jpg?v=1780588901"},{"product_id":"magazine-f-rice","title":"Magazine F - Rice","description":"\u003cp\u003eRice no.5\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eRice, a key ingredient in Asian food culture, has been directly linked to survival itself as a daily staple food. Along with corn and wheat, it is considered one of the world’s top food crops, and acts as an essential source of carbohydrates, a vital nutrient for the human body. More than half of the world’s population has relied on rice as a main food supply. In addition, rice farming, the basis for rice production, has helped to form societies with community-centered consciousness in Asian countries like Korea and Japan, and also symbolizes the value of protecting tradition. Foods like pilaf, risotto, sushi, and rice cakes have derived from various cultivars and recipes. Recent patterns of reduced consumption have been overcome with development in agricultural technology and advanced strategies, and rice is being illuminated once again as an alternate food ingredient.\u003c\/span\u003e\u003c\/p\u003e","brand":"Bonjour Jacob","offers":[{"title":"Default Title","offer_id":50978571354450,"sku":null,"price":32.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0689\/0999\/0171\/files\/rice.jpg?v=1780589167"},{"product_id":"magazine-f-tomato","title":"Magazine F - Tomato","description":"\u003cp\u003eTomato no.4\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOriginating from South America, tomatoes are one of the most produced vegetables in the world along with onions, cucumbers, and cabbages. There are over 25,000 species of tomatoes distributed throughout the globe, and they can be used in as many dishes in varied ways as there are varieties. With their unique savory flavor, tomatoes created distinctive food cultures across many regions, particularly in Spain and Italy. They also serve as the origin, essence, and symbol of Mediterranean cooking as they play a critical role in pizza, pasta, and gazpacho. 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Free from religious taboos of certain geographical or cultural contexts, it also stands as a food item of peace that encompasses races, religions, and cultures. Chicken can be found in the iconic dishes of many cities and regions, as it is an edible symbol of universality and equality.\u003c\/span\u003e\u003c\/p\u003e","brand":"Bonjour Jacob","offers":[{"title":"Default Title","offer_id":50979375645010,"sku":null,"price":32.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0689\/0999\/0171\/files\/chicken_ce15d858-8677-4e65-957f-dc259aa05f08.jpg?v=1780588883"},{"product_id":"magazine-f-cheese","title":"Magazine F - Cheese","description":"\u003cp\u003eCheese no.2\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCheese is an ingredient made by coagulating and fermenting milk from livestock such as cows and goats. It is a delicacy that can be enjoyed on its own, and it shines as a food ingredient in popular foods like pizza as well as fine dining dishes. Depending on the condition of the land, type of livestock, and method of ripening, it can be classified into a thousand varieties, including mozzarella, gorgonzola, manchego, and Parmigiano Reggiano. The unique flavors of each cheese type can be compared to wine. As both a patron of traditional methods passed down for thousands of years and a way of expressing regional and individual characteristics, cheese represents the essence of food culture.\u003c\/span\u003e\u003c\/p\u003e","brand":"Bonjour Jacob","offers":[{"title":"Default Title","offer_id":50979412574546,"sku":null,"price":32.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0689\/0999\/0171\/files\/cheese.jpg?v=1780588829"},{"product_id":"magazine-f-salt","title":"Magazine F - Salt","description":"\u003cp\u003eSalt no.1\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eSalt is an essential ingredient, a compound of sodium and chlorine, that has enabled people to go on and has had a wide impact on society, culture, economy, of course, and people’s lifestyle. The first city ever built by Homo sapiens was located close to the Dead Sea where high-saline water yielded salt easily. In ancient times, people waged war against each other scrambling for salt. It also contributed to the development of traditional foods around the world, such as jamón, tsukemono, and kimchi, used as the catalyst to preserve them for a long time. 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All organized into 4 sections across 40 topics and featuring interviews with 50 female cheesemakers.\u003c\/span\u003e\u003c\/p\u003e","brand":"Bonjour Jacob","offers":[{"title":"Default Title","offer_id":51145940730194,"sku":null,"price":25.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0689\/0999\/0171\/files\/culs-de-poule-fromagere.jpg?v=1779366645"},{"product_id":"popote-paysbasque","title":"Cooking #BasqueCountry","description":"\u003cp\u003ePopote combines walks through the Basque Country with recipes designed for eating outdoors. Created by Baptiste Levrier and Valentine Cinier, it pairs routes and local discoveries with picnic ideas, inviting readers to explore the region through both landscape and food.\u003c\/p\u003e","brand":"Bonjour Jacob","offers":[{"title":"Default Title","offer_id":51179484512594,"sku":null,"price":22.0,"currency_code":"EUR","in_stock":true}]},{"product_id":"spill-the-beans-global-coffee-culture-and-recipes","title":"Spill the Beans: Global Coffee Culture and Recipes","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eCoffee is the world’s cup. Over 2.25 billion are brewed, sipped, and savored on a daily basis. A loyal companion and energetic facilitator of the everyday, coffee has sprouted an entire cafe culture and a booming industry. While the caffeine fix is hard to ignore, this beloved hot drink holds a rich and diverse history that sinks deeper than the bottom of the cup. Penned by expert journalist Lani Kingston, Spill the Beans takes the reader on a journey through Ethiopia, Guatemala, Vietnam, and many other countries in between, exploring the myriad ways in which coffee is produced, traded, and enjoyed. Hipster baristas may be dreaming up the next seasonal latte at this very moment, but the story of how the humble bean became a global icon is ingrained in history. An essential title for armchair travelers, curious foodies, and cafe-hoppers alike, Spill the Beans demonstrates that there’s a vast world of coffee beyond the ubiquitous flat white. This book is an ‘extra hot’ commodity, maybe it is time to sample it?\u003c\/span\u003e\u003c\/p\u003e","brand":"Bonjour Jacob","offers":[{"title":"Default Title","offer_id":51189875048786,"sku":null,"price":39.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0689\/0999\/0171\/files\/spillthebeans.jpg?v=1779368075"},{"product_id":"plates-1","title":"Plates #1","description":"\u003cp\u003e\u003cstrong\u003ePlates is a food community designed for the new generation of food enthusiasts.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTogether with its community, Plates functions as a journal exploring innovative food culture, organizing events, and curating unique culinary experiences. It is targeted at those who have an interest in food as a whole, whether its aesthetics, taste or simply the story behind.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNew Territories \u003c\/strong\u003eis an ode to those who refuse to stand still, who push beyond the familiar, redefining what is possible in their own lives. Appropriately, this issue of Plates takes us East, West, North, and South and features 8 carefully curated interviews, all at the intersection of food culture, creativity, and global inspiration.   \u003c\/p\u003e\n\u003cp\u003eA special section is dedicated to Noma. Much has been said and written about Noma as an institution that is, but as a culinary pioneer, very few have created a multicultural organization cultivated by inspiration from travel and global exploration that can match. Curiosity has defined and created what they have become today. Our talk centers on how Noma and Noma Projects create new flavors and dishes by exploring new territories, most recently documented through a blossoming adventure to Japan, where they discovered unique ingredients and techniques that now shape their creative process. \u003c\/p\u003e\n\u003cp\u003eNew Territories is a celebration of discovery—both on the plate and in the mind—showcasing how boundless curiosity can shape the future of food.\u2028\u2028\u003c\/p\u003e","brand":"Bonjour Jacob","offers":[{"title":"Default Title","offer_id":51190155706706,"sku":"5879209","price":35.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0689\/0999\/0171\/files\/Plates.png?v=1779378707"},{"product_id":"magazine-f-bean","title":"Magazine F - Bean","description":"\u003cdiv\u003eBean no.11\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cdiv\u003eBeans are a prime source of plant-based protein that have always appeared on lists of “superfoods.” Efficient to cultivate, these protein-rich crops have been farmed throughout history and used in ways that contributed greatly to human food culture. In big bean-consuming countries like Korea and China, beans become tofu, pastes, and sauces for daily consumption, and they enjoy a high status as a food staple alongside rice. Beans, having paved the way to development of fermentation techniques, are now applauded by world-renowned chefs as being a key ingredient to enhance flavor. Amid growing concerns over the environment and food security around the globe, beans serve an increasingly important role as an alternative to animal-based protein.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eFrom its birthplace in Northeast Asia, the bean is important for everyday dishes in the Middle East and parts of South America. Relatively easy to grow and highly nutritious, this seed ingredient’s preparations have grown exponentially over the millennia. Surprisingly, the bean has no religious, ideological, or environmental associations. Owing to this freedom, many predict that the ingredient will greatly influence the future of human food culture as an indispensable food source and promising ingredient substitution.\u003c\/div\u003e","brand":"Bonjour Jacob","offers":[{"title":"Default Title","offer_id":51208464990546,"sku":null,"price":32.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0689\/0999\/0171\/files\/bean.jpg?v=1780588582"},{"product_id":"farta-edicao-4-rissol","title":"Farta - Issue 4 - Rissole","description":"\u003cp data-rte-preserve-empty=\"true\" class=\"preFade fadeIn\"\u003e\u003cspan\u003e\u003cspan dir=\"auto\"\u003eIt can be found in the display cases of \u003c\/span\u003e\u003c\/span\u003e\u003cem\u003e\u003cspan\u003e\u003cspan dir=\"auto\"\u003ebars\u003c\/span\u003e\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e\u003cspan dir=\"auto\"\u003e and pastry shops, next to bread in bakeries, in convents, and on the menus of white-tablecloth restaurants. 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A testament to our culinary identity, to a tradition that endures and reinvents itself.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"preFade fadeIn\" data-rte-preserve-empty=\"true\"\u003e\u003cspan dir=\"auto\"\u003eMay 2025 \u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan dir=\"auto\"\u003e112 pages \u003c\/span\u003e\u003cbr\u003e\u003cspan dir=\"auto\"\u003eBilingual: Portuguese and English \u003c\/span\u003e\u003c\/p\u003e","brand":"Bonjour Jacob","offers":[{"title":"Default Title","offer_id":52144448536914,"sku":"X172372","price":18.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0689\/0999\/0171\/files\/Farta_Rissol.png?v=1779370101"},{"product_id":"paris-wine","title":"Paris Wine - Julie David \u0026 Anna Gorvits","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003ePARIS WINE\u003c\/strong\u003e\u003cspan\u003e takes you on a journey to discover \u003c\/span\u003e\u003cstrong\u003e30 unique tasting venues\u003c\/strong\u003e\u003cspan\u003e in Paris, where \u003c\/span\u003e\u003cstrong\u003ewine\u003c\/strong\u003e\u003cspan\u003e is at the heart of the experience. Through illustrations and stories, Julie David and Anna Gorvits present these addresses, ranging from \u003c\/span\u003e\u003cstrong\u003ewine bars\u003c\/strong\u003e\u003cspan\u003e to \u003c\/span\u003e\u003cstrong\u003erestaurants\u003c\/strong\u003e\u003cspan\u003e, as well as \u003c\/span\u003e\u003cstrong\u003ewine cellars\u003c\/strong\u003e\u003cspan\u003e and \u003c\/span\u003e\u003cstrong\u003ebookstores\u003c\/strong\u003e\u003cspan\u003e. A bilingual book in \u003c\/span\u003e\u003cstrong\u003eFrench\u003c\/strong\u003e\u003cspan\u003e and English, for wine and art enthusiasts.\u003c\/span\u003e\u003c\/p\u003e","brand":"Bonjour Jacob","offers":[{"title":"Default Title","offer_id":52144791454034,"sku":"430452L","price":22.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0689\/0999\/0171\/files\/original.jpg?v=1764253484"},{"product_id":"table-9","title":"Table #9","description":"\u003cp\u003eTable explores food, travel and everyday culture through the people who shape how we eat. 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This latest edition features wildly vibrant photography by \u003ca href=\"https:\/\/www.instagram.com\/leacolombo\/\" style=\"color: rgb(0, 0, 0);\"\u003eLea Colombo\u003c\/a\u003e, present\u003c\/span\u003eing this stretch of the \u003c\/span\u003e\u003cspan\u003eAmalfi Coast in beautiful \u003c\/span\u003e\u003cspan\u003etechnicolor portraits\u003c\/span\u003e\u003cspan\u003e. \u003c\/span\u003e\u003cspan\u003eWith essays by Elisa Carassai, Claudia Durastanti, Margo Schachter, and closed with a postcard afterword by Darina Allen, \u003c\/span\u003e\u003ci\u003e\u003cspan\u003eCampania\u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003e offers 21 classic dishes, including \u003c\/span\u003e\u003cspan\u003emany taken from the kitchens of\u003c\/span\u003e\u003cspan\u003e Belmond’s hotel, Caruso. Interspersed with the hotel’s classic cuisine are guest recipes by Nina Clemente, Bernardo Costantino, and Salvatore Giugliano. From the narrow streets of Naples to towering Vesuvius, \u003c\/span\u003e\u003ci\u003e\u003cspan\u003eCampania\u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003e is part invitation and part kaleidoscopic ode to the birthplace of pizza, Caprese salad, and larger-than-life Amalfi lemons.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePublished by Apartamento Publishing S.L.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eRelease date: April 4, 2025\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eDimensions: \u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003e190 x 240 \u003c\/span\u003e\u003cspan\u003emm\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003ePages: 208\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eBinding: H\u003c\/span\u003e\u003cspan\u003eardcover\u003c\/span\u003e\u003c\/p\u003e","brand":"Bonjour Jacob","offers":[{"title":"Default Title","offer_id":53395479462226,"sku":"B996709","price":49.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0689\/0999\/0171\/files\/original_fbcee4db-c4a5-445c-a44c-ee3cfa1c3eee.jpg?v=1778510941"},{"product_id":"el-bajio-recipes-wanderings-through-mexicos-heartland","title":"EL BAJÍO: Recipes \u0026 Wanderings Through Mexico's Heartland","description":"\u003cp\u003e\u003cem\u003e\u003cstrong\u003eEl Bajío: Recipes \u0026amp; Wanderings Through Mexico’s Heartland\u003c\/strong\u003e\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eis the fourth volume of our new series developed in partnership with Belmond (after\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eLiguria\u003c\/em\u003e,\u003cspan\u003e \u003c\/span\u003e\u003cem\u003ePenang\u003c\/em\u003e, and\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eCampania\u003c\/em\u003e), offering an exclusive window into culinary communities around the world. This latest edition features atmospheric photography by\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eHeather Sten\u003c\/strong\u003e, luxuriating in the striking colours and textures across lively markets and sweeping farmland. From the world of Apartamento,\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eEnrique Olvera\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eintroduces this dynamic region tucked within Mexico’s lowlands, noting, ‘\u003cem\u003eEl Bajío\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003ehas some surprise in store for everyone’, while food writer\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003eAlonso Ruvalcaba\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003etakes us through vineyards, an ecological farm, and on trips to harvest cactus and garambullo berries, as well as discovering how vibrant tortillas are stamped and cooked over open flames. Alongside these wanderings, this Mexican cookbook offers\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e24 delicious dishes and drinks\u003c\/strong\u003e, mainly taken from the\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003eSazón cookery school\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eat Belmond’s Casa de Sierra Nevada in\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eSan Miguel de Allende\u003c\/strong\u003e, alongside innovative contributions in Mexican gastronomy by guest chefs\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eDaniela Soto-Innes\u003c\/strong\u003e,\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eFernanda Covarrubias\u003c\/strong\u003e,\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eYola Jiménez\u003c\/strong\u003e, and\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eDaniel Camacho\u003c\/strong\u003e. From ornate ceremonial tortillas to inventive twists on tradition,\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eEl Bajío\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eis part invitation and part evocative ode to the heart of Mexico.\u003c\/p\u003e\n\u003cp\u003eForeword by leading Mexican c\u003cspan style=\"color: rgb(0, 0, 0);\"\u003ehef \u003ca href=\"https:\/\/www.instagram.com\/enriqueolveraf\/\" style=\"color: rgb(0, 0, 0);\"\u003eEnrique Olvera\u003c\/a\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eEnrique Olvera’s Mexico City restaurant, Pujol, has been ranked on the World’s 50 Best Restaurants list for many years. With restaurants across the United States and Mexico—Cosme, Atla, Esse Taco, and Damian—Enrique is also the author of\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eMexico from the Inside Out\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eand\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eTu Casa Mi Casa\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eand has been featured on Netflix’s\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eChef’s Table\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eand\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eUgly Delicious\u003c\/em\u003e.\u003c\/p\u003e\n\u003cp\u003ePhotography by the award-winning\u003cspan\u003e \u003c\/span\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e\u003ca href=\"https:\/\/www.instagram.com\/heathersten\/\" style=\"color: rgb(0, 0, 0);\"\u003eHeather Sten\u003c\/a\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eHeather Sten is a photographer based out of New York. Through her atmospheric use of colour, Heather’s work illuminates the magnetism of human connection and everyday fragments of life. Her photography has been featured in publications such as\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eThe New York Times\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003e,\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eVogue\u003c\/em\u003e, and\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eFT Weekend\u003c\/em\u003e.\u003c\/p\u003e\n\u003cp\u003ePublished by Apartamento Publishing S.L.\u003cbr\u003eRelease date: October 16, 2025\u003cbr\u003eDimensions: 190 x 240 mm\u003cbr\u003ePages: 209\u003cbr\u003eBinding: Hardcover\u003c\/p\u003e","brand":"Bonjour Jacob","offers":[{"title":"Default Title","offer_id":53395480707410,"sku":"417524C","price":49.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0689\/0999\/0171\/files\/original_5c62055f-0bee-4323-bc38-afca4e050e85.jpg?v=1778510989"},{"product_id":"penang-recipes-wanderings-around-an-island-in-malaysia","title":"PENANG: Recipes \u0026 Wanderings Around an Island in Malaysia","description":"\u003cp\u003e\u003cspan class=\"s8\"\u003eWelcome to\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cem\u003e\u003cspan class=\"s9\"\u003ePenang\u003c\/span\u003e\u003cspan class=\"s8\"\u003e:\u003c\/span\u003e\u003cspan class=\"s9\"\u003e\u003cspan\u003e \u003c\/span\u003eRecipes \u0026amp; Wanderings Around an Island in Malaysia\u003c\/span\u003e\u003c\/em\u003e\u003cspan class=\"s8\"\u003e, the second volume in Apartamento and Belmond’s new series. A cookbook as well as a cultural tour,\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"s9\"\u003ePenang\u003c\/span\u003e\u003cspan class=\"s8\"\u003e\u003cspan\u003e \u003c\/span\u003eserves as your window to a unique culinary cosmos where spice-laden air meets the sea breeze and the hum of island life drums from markets to family kitchens. Chef André Chiang, culinary director of the Eastern \u0026amp; Oriental Express, along with chefs Malcolm Lee and Abby Lee, offer recipes for 23 quintessential Malaysian dishes—from tangy Assam Laksa to a sweet \u003cspan style=\"color: rgb(0, 0, 0);\"\u003eThree-layer Rice Pudding recipe by Kirthanna Naidu, and all the tasty bites in between. Vibrant photographs by \u003ca href=\"https:\/\/www.instagram.com\/luoyangggg\/\" style=\"color: rgb(0, 0, 0);\"\u003e\u003cstrong\u003eLuo Yang\u003c\/strong\u003e\u003c\/a\u003e and essays by Tash Aw, \u003ca href=\"https:\/\/www.apartamentomagazine.com\/stories\/anna-sulan-masing\/\" style=\"color: rgb(0, 0, 0);\"\u003e\u003cstrong\u003eAnna Sulan Masing\u003c\/strong\u003e\u003c\/a\u003e, and Kirthanaa Naidu guide readers across regional landmarks, from family-run nutmeg plantations to durian far\u003c\/span\u003ems perched high on jungle-clad hills. Part invitation and part visual ode, this volume is a tribute to the island’s unforgettable mosaic of flavours.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003ePublished by Apartamento Publishing S.L.\u003cbr\u003eFirst edition: November 25, 2024\u003cbr\u003eDimensions: 190 x 240 mm\u003cbr\u003ePages: 192 pages\u003cbr\u003eBinding: Hardcover\u003c\/p\u003e","brand":"Bonjour Jacob","offers":[{"title":"Default Title","offer_id":53395497320786,"sku":"E563230","price":49.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0689\/0999\/0171\/files\/original_5f68cf18-506d-494e-bbfd-72168ff8a4e9.jpg?v=1778511269"},{"product_id":"luncheon-21","title":"Luncheon #21","description":"\u003cp\u003e\u003cem\u003eLuncheon\u003c\/em\u003e is an independent cultural magazine.\u003c\/p\u003e\n\u003cp\u003eThis title explores various fields such as fashion, art, and gastronomy.\u003cbr\u003eIts content is organized around a table of contents structured like a \"menu\" and offers its audience a generous visual tasting.\u003cbr\u003e\u003cem\u003eLuncheon\u003c\/em\u003e brings together all generations and reveals stories, memories, and unpublished articles.\u003c\/p\u003e\n\u003cp\u003eThis biannual is a subtle blend of culture whose mission is to preserve the riches of heritage.\u003c\/p\u003e","brand":"Bonjour Jacob","offers":[{"title":"Default Title","offer_id":53652816626002,"sku":"267460K","price":28.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0689\/0999\/0171\/files\/Luncheon21_JordanHemingway_web_1400x_9e3077de-c4e3-40ae-a897-e4388815a3c6.webp?v=1780663900"},{"product_id":"madeira-recipe-wanderings-on-the-atlantic-island-of-eternal-spring","title":"Madeira - Recipes \u0026 Ramblings on the Atlantic Island of Eternal Spring","description":"\u003cp\u003e\u003cem\u003eMadeira: Recipes \u0026amp; Wanderings on the Atlantic Island of Eternal Spring\u003c\/em\u003e is the \u003cstrong\u003efifth volume in our cookbook series\u003c\/strong\u003e developed in partnership with Belmond, after \u003cem\u003eLiguria\u003c\/em\u003e, \u003cem\u003ePenang\u003c\/em\u003e, \u003cem\u003eCampania\u003c\/em\u003e, and \u003cem\u003eEl Bajío\u003c\/em\u003e, offering an \u003cstrong\u003eexclusive window into culinary communities around the world\u003c\/strong\u003e. This latest installment travels to the Atlantic island of Madeira off north-western Africa, where \u003cstrong\u003eNadine Ijewere’s film photography captures the splendours of its culinary world and the contours of its nature, \u003c\/strong\u003einterwoven with\u003cstrong\u003e interludes by writer Inês Matos Andrade,\u003c\/strong\u003e who takes the reader on an \u003cstrong\u003eunhurried walk through Madeiran cuisine—its tricks, trades, and influences—while winding and wandering through the poetic communities that make up the island\u003c\/strong\u003e. At its heart are \u003cstrong\u003e21 dishes\u003c\/strong\u003edrawn from the kitchens of Reid’s Palace, Belmond’s legendary clifftop hotel in Funchal, alongside \u003cstrong\u003eguest contributions from Violet Bakery’s\u003c\/strong\u003e \u003cstrong\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e\u003ca href=\"https:\/\/www.instagram.com\/violetcakeslondon\/\" style=\"color: rgb(0, 0, 0);\"\u003eClaire Ptak\u003c\/a\u003e\u003c\/span\u003e, food and travel writer \u003cspan style=\"color: rgb(0, 0, 0);\"\u003e\u003ca href=\"https:\/\/www.instagram.com\/tononrafa\" style=\"color: rgb(0, 0, 0);\"\u003eRafael Tonon\u003c\/a\u003e\u003c\/span\u003e, and chef \u003cspan style=\"color: rgb(0, 0, 0);\"\u003e\u003ca href=\"https:\/\/www.instagram.com\/nunoviajante\/\" style=\"color: rgb(0, 0, 0);\"\u003eNuno Mendes\u003c\/a\u003e\u003c\/span\u003e\u003c\/strong\u003e, who also introduces the book, \u003cstrong\u003ehonouring its ecosystem of flavours\u003c\/strong\u003eechoing continents beyond its shores. \u003cstrong\u003eSweet, fiery, untamed\u003c\/strong\u003e, just like its liquid treasures, \u003cem\u003eMadeira\u003c\/em\u003e invites you to roam the island and let it show you its secrets: \u003cstrong\u003e‘Whatever your idea of paradise may be, one thing is certain: Here, when it comes to sins, there is no shortage of fruit ready to be bitten’.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePhotography by \u003cspan style=\"color: rgb(0, 0, 0);\"\u003e\u003ca href=\"https:\/\/www.instagram.com\/nadineijewere\/\" style=\"color: rgb(0, 0, 0);\"\u003eNadine Ijewere\u003c\/a\u003e\u003c\/span\u003e.\u003c\/strong\u003e\u003cbr\u003eNadine Ijewere is a British photographer known for her richly coloured, intimate portraiture. Working across fashion and editorial contexts, she became the first Black woman to shoot a cover for \u003cem\u003eVogue\u003c\/em\u003e in 2018. Her work centres community, identity, and representation, celebrating diverse forms of beauty through a carefully composed visual language.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIntroduction by \u003cspan style=\"color: rgb(0, 0, 0);\"\u003e\u003ca href=\"https:\/\/www.instagram.com\/nunoviajante\/\" style=\"color: rgb(0, 0, 0);\"\u003eNuno Mendes\u003c\/a\u003e\u003c\/span\u003e.\u003c\/strong\u003e\u003cbr\u003eNuno Mendes is a Portuguese chef known for his contemporary approach to Portuguese cuisine. In 2010 he founded Viajante in London and later took over Chiltern Firehouse. In 2018, he opened Mãos at Blue Mountain School, which earned a Michelin star, and in 2022 he opened Lisboeta in Fitzrovia, a love letter to his home city, Lisbon.\u003c\/p\u003e","brand":"Bonjour Jacob","offers":[{"title":"Default Title","offer_id":53726775705938,"sku":null,"price":49.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0689\/0999\/0171\/files\/MADEIRA-COVER-LOW-2.jpg?v=1781259026"},{"product_id":"serviette-8","title":"Serviette #8","description":"\u003cp\u003eBack with perhaps their most foodie cover to date, the\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eServiette\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eteam delve into the shady side of food with its latest theme ‘Food is Vice.’ What better way to represent that than a bib-full of crispy chicken and sauce? (sidenote: great to see a person eating on the cover, too!)\u003c\/p\u003e\n\u003cdiv\u003eMeet a chef providing sustenence for a Nevada brothel’s customers; learn how Colombians are repurprosing the cocoa leaves once associated with cocaine production; and follow the multiple courtroom dramas that have grown up around the humble lobster. Vice is a rich theme for a food magazine, and issue eight of\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eServiette\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003edelivers throughout.\u003c\/div\u003e","brand":"Bonjour Jacob","offers":[{"title":"Default Title","offer_id":54048357515602,"sku":"A104884","price":23.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0689\/0999\/0171\/files\/Serviette8_700x914_3ffe486a-2c67-4f2a-bae1-8d89a7754083.webp?v=1784562787"}],"url":"https:\/\/bonjourjacob.com\/en\/collections\/food-drink.oembed?page=5","provider":"Bonjour Jacob","version":"1.0","type":"link"}