We like to define Cook_inc. – International food magazine as a workshop of experimentation and avant-garde thinking related to good food, fine dining and art from all over the world. The magazine, launched in 2011 by Vandenberg Edizioni, aims at baiting the readers with life portraits of the key players of contemporary gastronomy, but also with journeys between history, culture and tradition of unique food regions, and with photographic tales of the culinary artisans. A winning combo, made possible by the commitment and talent of our international crew of journalists and photographers. Young graphic designers from Lucca give the finishing touch, merging together this melting pot of food, creativity and research.
Let us present the 21st Issue of Cook_inc. magazine: the one without ornaments or tinsel; the one – instead – with direct and simple stories, exposing thoughts as well as feelings, and capable of taking you on an adventurous tour around the (culinary) world. From the elegance and attention to detail in Yannick Alléno’s restaurant Pavillon Ledoyen in Paris, to naked snakes in
Hong Kong and raw sausages in Piedmont, all the way back North to the cold waters of Bornholm, Denmark, where chef Nicolai Nørregaard discovers the artisans and the cuisine of his native island and takes a plunge into the Baltic Sea. All of it – yes, even the chef: nudo e crudo, naked and raw. Unapologetically themselves and truthful within their dishes, we see chefs Alexandre Silva in Lisbon and Luigi Taglienti in Milan, follow Valentina Nappi through Naples and get a glimpse inside Alma, the International School of Italian Cuisine. Through it all, we hope you have a good read, or – even better – a good adventure within the pages of Cook_inc.