Bhutan: Bite by Bite
Extracts from my recently published (June 2023) DestinAsian Magazine feature on the cuisine of Bhutan. Written by Christopher Payzant Hill and guided by Garab Dorji, president of Bhutan's National Guide Association, the story examines the little known culinary traditions and classic recipes from this remote Himalayan kingdom.
The Hand of the Artisan
The Hand of the Artisan, a captivating book produced for Italian Trade Commission (ICE), offers a rarefied glimpse into the inner workings of Italy's most revered fashion houses. Published by the Italian Trade Commission in 2008.
The Roads to Rome
It’s not every day that you get the opportunity to work on a project like this one, The Roads to Rome, a new cookbook written by Jarrett Wrisley and Paolo Vitaletti which examines the elemental recipes and foodways that developed along the ancient trade routes of southern Italy. Published by Clarkson-Potter and released in November 2020.
Baking with Licker
The highly anticipated follow-up to 2016’s Lickerland: Asian-Accented Desserts by Jason Licker, which was nominated for a James Beard Award and named as the #2 Asian Cookbook in the World at the World Gourmand Cookbook Awards in 2017. Baking with Licker is a collection of almost 60 Asian-inspired dessert recipes that, according to Licker, “redefines what is possible when homespun American-style desserts meet Asia’s most iconic ingredients.” Self published by the author in 2020.