Dish of the dayThe Slavic east and the Balkans
Banitsa
Everyday breakfast and festive filo pie, hand-stretched dough filled with sirene, egg and kiselo mlyako
A working atlas of the world's cooking
Not just recipes. The whole cuisine.
Where each cuisine came from, what shaped it and how to cook it, region by region. Every dish as tradition built it, then what a modern chef would change. Every claim sourced from inside the tradition, and the ones we could not stand behind, named.
Choose a food world
5 regions, 31 culinary regions, not one border
A cuisine is shaped by what grows, what trade brought, what religion permits and what empire imposed. Borders come a long way down that list, so the atlas is organised by food world rather than by flag.
Africa
Not a cuisine, and not fifty four cuisines either. A set of ecological bands, where the cooking changes as the land does.
Asia
From the Levant to the Sinosphere. The largest and most internally various region in the atlas, and the one that will need splitting hardest.
Europe
A Mediterranean that behaves as one food world, and a north that does not. Borders help here even less than they do elsewhere.
The Americas
Mesoamerica, the Andes and Amazonia are three unrelated food worlds inside one landmass, which is the clearest case anywhere for this structure.
Oceania and the Pacific
Indigenous foodways as their own subject rather than a footnote, and the largest ocean on earth treated as a region rather than a gap.
Within the hour
All 1,663 dishes by time and kit
The Sinosphere
Hele crab, clear-steamed mangrove crab
Iberia
Açorda Alentejana
Melanesia, Micronesia and Polynesia
Demok
The Andes
Mote Pillo
Landed this week
The whole atlas
Fujian and Chaoshan
The Red-Lees Jar, the Ten-Second Slice and a Coast Two Tongues Call Home
Guangdong and Hainan
The Wok’s Breath, the Tea Trolley and the Coconut Coast
Hong Kong and Macau
The Stocking, the Shelter and the Spice Route
Sichuan and Chongqing
The Mala Basin
Hunan
The Chilli Jar, the Smoke Room and the Mountain the Tusi Ruled
Yunnan, Guizhou and Guangxi
The Sour Jar, the Steam Funnel and a Border That Runs Both Ways
Taiwan
The Millet Before the Rice, the Noodle a Retreat Invented, and the Tea the Whole World Copied
Tibet
The Barley Line, the Butter Churn and What Exile Carried Out
Punjab and Delhi
The Tandoor Wall, the Wagah Line and a Contested Butter Chicken
Sindh, Balochistan and the Frontier
The Langar, the Spit and a Coast Without a Restaurant
How we work
Sourced from inside the tradition
172volumes written
1,663dishes, tradition and chef
31culinary regions
61UK restaurant companions
What we will not assert
Local sources first: writers and cooks from inside each tradition before anyone writing about it from outside. Every volume ends with the claims it checked and could not stand behind, named rather than quietly dropped.
The letter
One volume a month, nothing else
When a new volume lands, one email with what it covers and the dish to start with. No offers, no round ups, no daily anything.