The third volume in Hato Press’s most delicious trilogy Cooking with Scorsese is finally out. An exploration of food on screen, through the eyes of directors from Ang Lee to Bob Giraldi. This volume brings us a delightful forward by the wonderful Jeremy Lee Chef proprietor of Quo Vadis in London’s Soho and a collection of side dishes in the shape of a t-shirt, jumper and print.

Cooking with Scorsese is printed and published by Hato Press in our London studio.
Format: Paperback
Pages: 152pp
Dimensions: 210 x 110 mm

Aristide n°4
De lave et de fer - Laurent Feynerou
Bote-tchu & Sèllatte - Simon Boudvin
Blaclywall by Sihab Baik - Claude Closky
Entretiens – Jérôme Dupeyrat
Graphzine Visages
Les Climats II (Japon) - Lola Reboud, Mariko Takeuchi
RISO Le Loup de Hobbes - Philonimo 9 - Herbéra
La peinture c'est comme les pépites - Pierre Yves-Hélou + Tirage
Notre condition. Essai sur le salaire au travail artistique – Aurélien Catin
Piotr - Pierre Escot, Denis Lavant
Temps d'arrêt - Etienne Buyse
Seoul Flowers & Trees - tribute to Lee Friedlander
Cyclone - Juliette Chalaye
Musée des Beaux-Arts - Pierre Martel
MENU メニュー - Wataru Tominaga
[piʃaˈsɐ̃w̃] - antoine lefebvre editions,
Tomber dans l'escalier - Jasper Sebastian Stürup
Brantford & Keene #2 - Collectif 















