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Each artist’s contribution is documented in photographs that show the artist at work
by leading manufacturers including Knoll
reveals the origin story behind each recipe
Wall Street Journal and The Sunday Times
combining an unrelenting creativity and a remarkable level of craftsmanship with an inimitable and innate knowledge of the produce of his Nordic terroir
On Eating Insects: Essays, Stories and Recipes Fall 2025 Each artist’s contribution is documentedA compelling first hand look at one of today's most fascinating food trends the practice of cooking with and eating insects The concept of eating insects has taken off in recent years in the West, with media coverage ranging from sensationalist headlines to passionate press pieces about the economic benefits. Yet little has been written about how they taste, how diverse they are as ingredients, and how to prepare them as food. On Eating Insects is the
