EATEN Nº 23: Sea Africa hot and sour curried cod

hot and sour curried cod pie

this book is your blueprint for effortless summer dinners

Faint stain to lower front cover corner

Cooking the classic tapas of our geography in a creative way

EATEN Nº 23: Sea Africa hot and sour curried codEATEN No. 23: The Sea takes us on a nautical journey through water worlds of old, with stories on everything from the life and times of Sicilian tonnare, the timeless flavors of sea aged rum, the legacies of Armenian caviar kings, the winding saga of the Dutch eel, and more. (Summer 2025) Contributors include: Livia Djelani on the sea faring origins of Peranakan cuisine Jessica Furseth on the immigrant roots of English fish and chips Ian P. Decenna