PRADOS TEXTILE
Transform your table with the Placemat Ondulado, Baby Pink with Green. This elegant rectangular placemat, made of linen and cotton, adds a touch of sophistication. Perfect for daily use or special occasions, this product is ideal for those seeking elegance and style in table decoration. Pair it with the ondulated napkins for a harmonious presentation.
PENGUIN RANDOM HOUSE
TASCHEN
Mary McCartney is a photographer, filmmaker, TV cook and author. In Feeding Creativity she blends her passions for food and photography, cooking 60 of her favourite recipes for friends, family, musicians, actors, artists and visionaries. Mary makes each a specially prepared dish, which they eat together at their home or studio. Here, she shares her photographs, recipes, and anecdotes from those culinary encounters.
Mary caters for every eating occasion on her culinary voyage, from enjoying sheet pan pancakes with Cameron Diaz for breakfast to sharing globe artichoke appetisers with HAIM. She prepares an onion, pea, and spinach tart for lunch at David Hockney's LA studio and savours smokey dogs at home with Woody Harrelson. She meets Nile Rodgers at Abbey Road Studios with a roasted and toasted salad, makes a rainbow sprinkle cake for afternoon tea with Jeff Koons, and much more.
Feeding Creativity is a toast to easy and delicious plant-based food and a celebration of culinary conviviality.
MARZIPOPS
PODA
Poda Matcha Paste makes café-quality matcha simple. Made with 100% real matcha, this cold-concentrated paste blends easily with hot water and your favorite milk for a smooth, creamy latte without bitterness. Each tube makes approximately 20 servings and contains no sugar, preservatives, or artificial colors. Rich in antioxidants, it offers notes of chocolate and roasted pistachio—perfect for enjoying at home or on the go.
CHRONICLE BOOKS
THE QUIET BOTANIST
ABRAMS
Revealing the richly visual and cultural details that are the essence of Mexican style, award-winning design editor and photographer Newell Turner has done for Mexican design what legendary culinary pioneer Diana Kennedy did for Mexican food.
PACO JONES
A reimagining of a vinegar forward barbecue sauce that eliminates heavy tomato paste in favor of bright, real fruit purees and Mexican chiles.
Flavor Profile: Sweet ripe strawberries and tangy red wine vinegar colliding with the earthy, zesty heat of Red Fresno and Pequin chiles. “Not Too Sweet.” Real fruit does the heavy lifting, delicately rounded out by Agave nectar. "Not Too Spicy." Naturally gluten-free, clean-label, fruit-forward base.
Top Selling Occasions & Pairings: Glazing grilled chicken, ribs, pork carnitas, quesadillas, brisket, pizza, tacos, tofu, rice bowls, and artisan dipping (even drizzled over vanilla ice cream!)
SIMON & SCHUSTER
[University of New Mexico Press]
The Mexican Chile Pepper Cookbook is the first book to explore the glories of Mexican regional cooking by focusing on this single, but endlessly variable, ingredient.
PACO JONES
The classic American tomato ketchup, completely rebuilt from the ground up with traditional Mexican soul.
Flavor Profile: Rich, savory tomato base layered with smoky Chipotle in Adobo and the subtle green snap of Jalapeño. “Not Too Sweet” We use 100% Agave syrup. Zero cane sugar, zero High Fructose Corn Syrup. "Not Too Spicy." Warm, smoky, complex finish that complements rather than overpowers. Attributes: Naturally gluten-free, clean-label, plant-based, no seed oils and no artificial preservatives.
Top Pairings: Upgrades everyday classics: burgers, fries, scrambled eggs, breakfast burritos, tacos, hash browns, white rice and more!
PHAIDON
Mexico: The Cookbook is the definitive bible of home-cooking from Mexico. With a culinary history dating back 9,000 years, Mexican food draws influences from Aztec and Mayan Indians and is renowned for its use of fresh aromatic ingredients, colorful presentations and bold food combinations.
The book features more than 700 delicious and authentic recipes that can be easily recreated at home. From tamales, fajitas, and moles to cactus salad, blue crab soup, and melon seed juice, the recipes are a celebration of the fresh flavors and ingredients from a country whose cuisine is revered around the world.
Organized by food type/style (Street Food, Starters, Drinks, Fish and Seafood, Meat and Poultry, Vegetables, Pulses and Rice, and Dessert), Mexico: The Cookbook also includes an extensive introduction to Mexican culinary history, ingredients, and techniques, while a Chef Menu section proffers inspirational recipes and menus by some of the world's most prominent Mexican chefs.
Hardback. 270 × 180 mm (10 5/8 × 7 1/8 in). 704 pp. 200 illustrations
MARIAGE FRERES
CHRONICLE BOOKS
BITTERMILK BOTTLING CO.
A rich, bittersweet take on the classic Espresso Martini, crafted with freshly roasted coffee, cacao and a subtle touch of vanilla. Made with dark-roasted beans from Charleston-based Second State Coffee, demerara sugar, bittersweet burnt sugar and cacao fines from French Broad Chocolate, it delivers deep espresso flavor with notes of bitter chocolate and balanced sweetness.
Handcrafted by bartenders with quality ingredients, Bittermilk’s Espresso Martini Mixer makes it easy to create a decadent, bar-quality cocktail at home.
Makes: Approximately 17 cocktails.