Apartamento Cookbook #8: Tuber, or Not Tuber?
Tuber는 감자, 고구마, 양파와 같은 식물의 굳고 부피 있는 지하 뿌리 부분을 가르킵니다. 이 용어는 뿌리 채소를 설명할 때 주로 사용되는데요, 이번 호에서는 뿌리 채소 또는 뿌리 채소가 아닌 것에 대한 것을 특정 주제로 다룹니다. 다양한 뿌리 채소를 활용한 레시피들이 멋진 일러스트와 함께 펼쳐집니다.
Tuber, or Not Tuber? THAT is our question. In this year’s annual Apartamento cookbook, we’re taking Shakespeare’s famous lines from Hamlet way underground and asking ourselves, What even is a tuber? Where past cookbooks nod directly to pantry staples, spices, or sweets, Apartamento Cookbook #8: Tuber, or Not Tuber? engages readers in the ‘to be, or not to be’ of the culinary world, answering with recipes that draw on a range of root vegetables. A teasing ‘Tuber Check’ accompanies each recipe, gamifying the standard cookbook and introducing readers to an array of subterranean treats, tuber or not.
In dishes from James Beard Award winner Corey Lee, Noma flavour scientist Arielle Johnson, royal baker Claire Ptak, Oaxacan flagbearer Thalia Barrios García, and visual artist Motoyuki Daifu, among others, tubers and their kindred stems take the form of fresh salads, fried enyucados, or cool horchata. Swiss Design Award winner Olga Prader brings the book to life with her playful illustrations, taking us deeply, delectably underground.
Apartamento Cookbook #8: Tuber, or Not Tuber?
Tuber는 감자, 고구마, 양파와 같은 식물의 굳고 부피 있는 지하 뿌리 부분을 가르킵니다. 이 용어는 뿌리 채소를 설명할 때 주로 사용되는데요, 이번 호에서는 뿌리 채소 또는 뿌리 채소가 아닌 것에 대한 것을 특정 주제로 다룹니다. 다양한 뿌리 채소를 활용한 레시피들이 멋진 일러스트와 함께 펼쳐집니다.
Tuber, or Not Tuber? THAT is our question. In this year’s annual Apartamento cookbook, we’re taking Shakespeare’s famous lines from Hamlet way underground and asking ourselves, What even is a tuber? Where past cookbooks nod directly to pantry staples, spices, or sweets, Apartamento Cookbook #8: Tuber, or Not Tuber? engages readers in the ‘to be, or not to be’ of the culinary world, answering with recipes that draw on a range of root vegetables. A teasing ‘Tuber Check’ accompanies each recipe, gamifying the standard cookbook and introducing readers to an array of subterranean treats, tuber or not.
In dishes from James Beard Award winner Corey Lee, Noma flavour scientist Arielle Johnson, royal baker Claire Ptak, Oaxacan flagbearer Thalia Barrios García, and visual artist Motoyuki Daifu, among others, tubers and their kindred stems take the form of fresh salads, fried enyucados, or cool horchata. Swiss Design Award winner Olga Prader brings the book to life with her playful illustrations, taking us deeply, delectably underground.
