<p>Why would an architecture journal devote an entire issue to thinking about food? Log 34: The Food Issue explores food in its many aspects and reveals a boundless realm of contemporary cultural production. In this Spring/Summer 2015 issue, contributions from inside and outside the worlds of food and architecture -- from chefs and architects to artists, critics, entrepreneurs, lawyers, and eaters -- highlight the many parallels between cuisine and architecture (beyond the basic needs for food and shelter) and demonstrate that food is everywhere and in everything. Guest edited by Jan A man and Savinien Caracostea of AtelierSlice, Log 34 features renowned chefs, including Ferran Adria , Dan Barber, Massimo Bottura, Magnus Nilsson, Jacques Pepin, and Christina Tosi, as well as critically acclaimed artists like Carsten Holler, Tobias Rehberger, and Rirkrit Tiravanija.</p>

Log 34

Jacques Pépin

Antoine Picon

Cynthia Davidson

Pierre Hermé

Allen S. Weiss

Massimo Bottura

Carsten Höller

Daniel Birnbaum

Jan Åman

Savinien Caracostea

Dan Barber

Charlotte Birnbaum

Christina Tosi

Magnus Nilsson

Meredith TenHoor

Anyone Corporation

<p>(In December 2005 Massimo Bottura received his second Michelin star. He also won the Grand Prize at the San Sebastian Chef's Summit). Who better than a chef from Modena to reveal the great possibilities of using balsamic vinegar. And if this chef happens to be one of the most creative on the scene today, the subject becomes even more intriguing. Throughout the pages of this book Massimo Bottura, chef/owner of the Osteria Francescana, shows how this ages-old ingredient is becoming ever more modern. It is commonly used in its liquid form but can also be used as a gelatine; it goes well both with sweet and salty food; in fact, it brings out the best of the other ingredients in all recipes where it is used. In 'Balsamic Vinegar' Massimo Bottura gives us some very new and exciting ideas for a very traditional product.</p>

Balsamic Vinegar

Bibliotheca Culinaria

Gino's healthy italian for less and never trust a skinny italian chef 2 books collection set

Gino D'Acampo

Phaidon Press/Hodder & Stoughton

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Books by Massimo Bottura