After a four-year hiatus, this Kensington mainstay has reopened two blocks south of its original outpost. Good Egg is now a 1,200-square-foot culinary cornucopia stuffed to bursting with cookbooks, kitchen kitsch and gastro gadgets.
The book collection spans essay anthologies, fiction and non-fiction, including titles about truffle-hunting hounds and edible flowers. The cookbooks are primarily organized geographically, so customers can cook their way around the world—from the Baltics to Korea, Israel and beyond. These days, owner Mika Bareket is more than just a purveyor of epicurean must-haves: she’s a rising star in the world of culinary publishing. Good Egg’s publications are a departure from the books that fill its shelves. While the walls of this shop are stocked with hundreds of glossy hardcovers, its in-house press specializes in functional and affordable cookbooks featuring underappreciated, accessible ingredients for the home cook.
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