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

Salt Crystal - Fabio Parizzi
Sur la page, abandonnés — vol.3
Délices d’Orient - Sarah Vadé
La peinture c'est comme les pépites - Pierre Yves-Hélou + Tirage
The Shelf - Journal 3
Baron - Richard Kern
Photographic Fields - Joël Van Audenhaege
Lucky Me - Eva Rotreklová & Jules Janssen
Critique d'art n°55
Mariken Wessels — Miss Cox
Zoom Age - Julien Auregan
Sillo n°3 - Le Fauve
Retour d'y voir - n° 1 & 2 - Mamco
Tomber dans l'escalier - Jasper Sebastian Stürup
Slanted 24 - Istanbul
Lazy Painter - Angela Gjergjaj, Jordi Bucher and Mirco Petrini
Eros Negro # 1 - Demoniak
Prose postérieure - Les commissaires anonymes
Talweg 6 - La distance
Cuadernos - Henry Deletra
Konrad Becker - Dictionnaire de réalité stratégique
Jérôme LeGlatin (avec Mel Crawford) - Le Crash
It was a good day - Jeremy Le Corvaisier
[piʃaˈsɐ̃w̃] - antoine lefebvre editions,
Foto/Industria 2021: Food - Francesco Zanot, Tommaso Melilli 















