(*NEW ARRIVAL*) Kitchen Work. 6 early issues

Volume 1, Nos. 2, 3, 4, 5, 7, & 8. Edited by Matt Strauss.

From soup to nuts—from the conception of the colors, textures, smells, and flavors of a plate of food, through the procuring of ingredients, the preparation of a mise en place, and the culmination of merging complementary threads to the amalgam of a sumptuous whole—the gifts of making food are not only too precious to ignore; they are the very staff of life on this planet.