Seoul × Mexico City
Seoul Meets Mexico City
Coming soon
Vol. II — Seoul Meets Mexico City — Coming Soon
The borders are optional.
- 01Italian cuisine is built on soul.
- 02Japanese cuisine is built on precision.
- 03Together, they create harmony with edge.
The first volume — available now
Italian soul. Japanese precision.
Two kitchens that already share more than they admit — both built on restraint, both reverent of one good ingredient, both suspicious of decoration. Thirty recipes, half born in Tuscan farmhouses, half in Tokyo apartments, all learned to belong to one another at the same counter.
Paperback $24.99 · Hardcover $34.99 · eBook $9.99
Vol. II — Coming soon
Seoul Meets Mexico City
Fermented depth meets layered heat.
Free — no account needed
19 cross-cultural recipes + the Flavor Pairing Matrix.
The full logic behind every Japanese-Italian swap, condensed.
The series
Four kitchens. One conversation.
Lisbon × Lima
Lima Meets Lisbon
Coming soon
Mumbai × Marrakech
Mumbai Meets Marrakech
Coming soon
Journal
Notes on food, culture, memory, and movement.
May 2025
Stifado: Greece's Spiced Onion-Braised Rabbit (or Beef) Stew from the Mountains
Stifado is Greece's most deeply spiced stew — a slow braise of rabbit (or beef) with an enormous quantity of pearl onions, red wine, tomato, and a spice profile of cinnamon, cloves, allspice, and bay that is entirely unlike any other European stew and clearly carries the memory of Byzantine spice-trade routes. The pearl onions are the structural ingredient: they braise whole, softening until translucent and sweet, absorbing the wine and spice broth, becoming almost indistinguishable from the meat in richness.
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April 2025
Dukkah: The Egyptian Nut and Spice Blend You Should Have in Your Kitchen
Dukkah is Egypt's most exportable culinary concept — a coarsely ground mixture of nuts (usually hazelnuts), sesame seeds, coriander, and cumin eaten with bread and olive oil. It's also the condiment that keeps appearing on restaurant tables worldwide. Here's what makes authentic dukkah different from the jarred version.
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April 2025
Mangú and Tres Golpes: The Dominican Breakfast That Feeds a Nation
Mangú is mashed green plantain — boiled, mashed with water and butter until smooth and creamy, served with pickled red onions. Tres golpes ('three hits') is the classic Dominican breakfast plate: mangú with fried salami, fried white cheese, and fried eggs. It is the most iconic meal in Dominican cuisine, eaten at breakfast from street carts and at grandmother's table alike.
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Field Notes
Shorter than essays. Closer to the counter.
Free download
Get the free Flavor Pairing Matrix.
The Italian × Japanese ingredient chart behind every recipe in the book. Enter your email — free PDF, one page.
Notes from the kitchen