MENÜ
Our book is a collection of tales, stories from our friends who are working on shaping the gastroculture in today’s Budapest. The stories are completed by recipes, which make the public portfolio become a cookbook.
ABOUT THE STORY
The ingredients are provided by twenty-two participants who, although have different motivations, all cook with the same dedication. For the compilation of the book we didn’t necessarily and exclusively look for culinary experiences, but also for the perception that deems food as the primary tool of community building and knowledge transfer. Each artist welcomed us for a meal, and while we ate they told us why it is so important for them to create something in this particular field. Most of them do their cooking while being tied down by other obligations and jobs, so on the one hand the book celebrates this compatibility, and on the other we wanted to introduce some of those who are already professional chefs, cooking in their own kitchens.
MENU is a momentary overview of our friends’ current standings in the gastronomy of Budapest – or closely connected to Budapest – today. The book is made in a limited 1000 copies, which is a decision reasoned by the artistic perception and attention, with which we would like to provide a unique experience that a rare object can give. There is an English translation at the back of the book consisting the Hungarian text in total.
graphics — Eszter Laki
text — Kamilla Mihály
text — Kamilla Mihály
Published in 2014.
Menu 2
MENÜ 2 is our second cookbook based on the idea of the first volume, which was a collection of tales, stories from our friends who are working on shaping the gastroculture in today’s Budapest.
ABOUT THE STORY
In the continuation of MENÜ we ran away to far lands. Traveling for half a year we wanted to revive what we searched for during the making of the first volume: the chance to connect through food. While the first part is a collection of recipes and stories from Budapest-centered people, MENÜ 2 is a countryside and foreign look at the lives of our Hungarian friends who move around with a familiarity in the world. We looked for the possibilities of another life during warm visits and all recipes guard the essence of these. We ate beef cheeks cooked in vermouth in Barcelona, we went mushroom-picking in the Pilis woods, or we got to know how the original catfish-paprikas is made in a little Hungarian village called Tordas. This time we voyage on the whole spectrum of food-making so simplicity and the well thought through menus get along well side by side.
graphics — Eszter Laki
text — Kamilla Mihály
text — Kamilla Mihály
Published in 2015.
