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

Photographic Fields - Joël Van Audenhaege
Gnose & Gnose & Gnose - Aymeric Vergnon-d'Alençon
Titanic Orchestra - Julien Mauve
Rupture (fragments) - Benjamin Monti, Jean-Charles Andrieu de Levis
SKKS - Gilles Pourtier
Entretiens – Jérôme Dupeyrat
Saint Julien l'hospitalier Tome 3 - Claire Pedot
Aurore Colbert - Marie Mons
Flynn zine # 1 - Flynn Maria Bergmann
Économies silencieuses et audaces approximatives - Guy Chevalier [& coll.]
Bande Annonce - Cinéma & Bande Dessinée - Coll. 















