New Recipes For Tired People

Everyone is layered is a scrapbook zine and a collection of poems made of the do’s and don’ts sections of a fashion magazine.

Layering is a great way to play with cowgirls-gone-wild.

They're perky, edgy pretty with a tank peeking out under a sense of humour

their thongs hanging out

after a few hours something

just feel silly floaty, jus-past-your-waist

shapes are miserable,

shapeless ones hourglassy.

WHERE’S HER BUTT?

An artist's book presenting a photographic study of onions.

On Onions is a photographic study of onions by artist Elad Lassry (born 1977). Characteristically highlighting the spectrum of hues and shapes for the vegetable, Lassry's selected taxonomy includes sections on red, yellow and white onions, each of which possesses its own distinct taste and benefits. On Onions is Lassry's first artist's book, and the work will exist only in book form; it is at once wry, refreshing and disorienting in its biology workbook style, which makes fruitful use of "the confusion that results when there is something just slightly wrong in a photograph" (as the artist has described his practice in general).

Composed by the artist and arranged by Stuart Bailey, the book includes an essay written by Angie Keefer about the effects of sliced onions on human tear ducts.

TBW Books is proud to announce the release of Not a Cookbook, the debut book by Canadian filmmaker and artist Robby Reis.

At first glance, Not a Cookbook appears to be just what its title implies—but beneath the surface lies a layered, collage-style portrait of a restaurant and the family that holds it together. Centered on Resto Palme, a Caribbean restaurant in Montreal run by married duo Lee-Anne Millaire Lafleur and Ralph Alerte, the book offers a deeply personal and provocative exploration of kitchen culture, where food becomes a lens through which to examine family, friendship, labor, and resistance. 

A longtime friend of the family, Reis takes an embedded, nonlinear approach to storytelling. Through photographs, texts, and contributions from customers and staff, Not a Cookbook captures not just the daily challenges of running a family business, but also the peripheral stories—of racism, activism, and the emotional labor required to build and protect something shared and sacred.

Despite its name, Not a Cookbook does offer some treasured family recipes—however, when it comes to a few key ingredients that make a certain sauce so special, Alerte leaves us simply with, “sorry blood, I can’t give it away.” The result is a new model for the cookbook: a radical kitchen guide rooted in community, resilience, and love. Less about what’s on the plate, and more about everything that makes the plate possible.

Steak Zine is the new issue of Cake Zine. Cake Zine is a literary print magazine exploring art, history, and pop culture through food.

For this pocket-sized special issue, Cake Zine is setting off into carnivorous territory. Serving up 208 pages of non-fiction and fiction exploring the cultural impact of red meat, including:

The last days of Acropolis, Portland’s beloved strip club-steakhouse, by Sophia June

A profile on the women going viral by eating raw meat online by Ella Quittner

A night at a fictionalized steakhouse kaleidoscoped through the roles of maître d’, bartender, server, chef, and guest, by Leah Abrams, Isle McElroy, Lillian Fishman, Stephanie Wambugu, and Hannah Kingsley-Ma

Examinations of the enduring escapism of Outback Steakhouse and Fogo de Chão by Ruby Robina Saha and Adam Dalva

A trip through Nebraska to trace how historic stockyard closures in the late 1990s have affected those serving up beef in the Beef State, by Jamal Dauda

A wistful look back at a romance fueled by ribeye and red leather booths, by Emma Specter

NDA-risking testimony from a lab tech at a plant-based food start up who went from vegetarian to carnivore in the noble name of research, by AUTHOR REDACTED

Tracing the roots and uncertain future of Hong Kong’s sizzling steak by Madeline Leung Coleman

Plus the steak heists prompting retailers to put meat behind lock and key, the body horror of cannibalist cinema, revisiting molecular gastronomy’s embrace of meat glue, the social tensions behind ordering well-done meat, the trauma of growing up on an Australian cattle ranch, and much more.

Chilli is one of the most popular food ingredients in contemporary China, and symbolic of modernisation. More Than Chilli goes beyond its trendy façade to explore Chongqing, known for its tradition of spicy food. From the perspective as a local, Rossy Liu reflects on her own personal memories associated with chilli. A combination of fragmented scenes, objects, dialogues, movements and sounds are drawn on to unravel the locality of culinary identity. While chilli has become a ubiquitous flavour in today's global society, the book emphasises the hidden intimacy that still exists between Chongqing locals and their unfiltered connection to chilli.