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

Good Company - Paul Van der Eerden
Du Fennec au Sahara - Guillaume Pinard
Future Book(s) Sharing Ideas on Books and (Art) Publishing - dir. Pia Pol, Astrid Vorstermans
Aurore Colbert - Marie Mons
Mosaïque d'asphalte - Jack Torrance
Halogénure #04
Laura Mulvay - Fetichisme et curiosité
Gnose & Gnose & Gnose - Aymeric Vergnon-d'Alençon
SKKS - Gilles Pourtier
A Compilation Of Contemporary Letter Designs
Revue La Ronde n°14
Editer l’art – Leszek Brogowski
Auprès, au sein — Julien Van Anholt
De tels baisers - Jul Gordon
We want to look up at the Sun, but could the Sun be looking down on us? - Rudy Guedj & Olivier Goethals
Assembly - Sam Porritt
Le corps travesti - Michel Journiac
Goodbye - Hsia-Fei Chang, Sofia Eliza Bouratsis, Medhi Brit, Enrico Lunghi
La typographie des Penguin Classics - Andrew Barker
Polyphème (d'après Euripide) - J. & E. LeGlatin
Gros Gris n°4 - Duel
Revue Les Saisons n°3
Pureté et impureté de l’art. Michel Journiac et le sida Antoine Idier
Entretiens – Jérôme Dupeyrat
Foto/Industria 2021: Food - Francesco Zanot, Tommaso Melilli 















