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Sweets & Bitters offers a beautiful and practical vision of the good life, printed as a series of themed mini-cookbooks. Each volume features fun recipes with helpful tips, and sets the scene with photo essays. It tempers pastries and cocktails with wholesome everyday foods, and balances aspirations to eat locally and seasonally with pragmatism about our busy lives and readily available ingredients.

From the dishes described to the paper it’s printed on, Sweets & Bitters is about everyday pleasure. The title implies pastries and cocktails. It alludes to birthdays and breakups, dinner parties and nights alone, perfect summer weekends, bad days at work, and treats just for the fun of it.

Delight can strike in unexpected places. Sometimes the best part of a dinner party is washing dishes with your best friend after all the guests have gone, sharing hearty laughs and intimate conversation. Sometimes a freshly pulled carrot is more pleasing than a fancy cake. Between the sweet and the bitter, let’s celebrate life lived well. 

Hannah Kirshner is founder and editor of Sweets & Bitters. Isaac Gertman provides design and creative direction. Mira Evnine contributed styling and managed PR for Volumes 2 and 3. We work with a great team of freelance photographers including Liz Clayman, Lauren Colchamiro, Todd Coleman, Daniele Teodoro, Julia Gartland, and more!

 

 

Volume 3: Foodways
16.00

We share so much more than nutrients in a meal! Food and drink tell stories of the soil, science, history, and people that made them. Anthropologists describe the ways people cook and eat in different times or places as “foodways.” Whether you learned to cook from television or from your grandmother, foodways are a part of your life. They might trace how something gets from the farm (or test tube) to our table, how historical events and cultural traditions shape a cuisine, how new technologies have changed what we eat, or simply how our experiences influence the way we cook.

Each story in this edition of Sweets & Bitters showcases a different kind of foodway. Mira Evnine tells us about a love that changed her life and her cooking, and serves up a spicy green mole with handmade tortillas. Devra Ferst takes us on a reminiscent trip to Tel Aviv for brunch at a beachside table cluttered with savory morsels. And we follow grains of rye from a farm in upstate New York to a distillery in Brooklyn, where we host a rustic cocktail party. The Small Bites section invites you to nibble on ways that history and culture shape how we eat.

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