EATEN Nº 24: Snacks Mezze and it is packed with

and it is packed with need-to-know information about everything from how to select the right tool for the job to care guides that will keep your knives sharp

Children can pretend to be grown-ups in this brilliant book about the jobs chefs do

Detailed instructions

From the bold aroma of smoked arctic char to the delicate flavor of saffron buns

and healthful fats

EATEN Nº 24: Snacks Mezze and it is packed withEATEN No. 24: Snacks is a smorgasbord of intellectual nibbles, from the soft power of Choco Pies in South Korea to the history of midnight snacking in early modern England and the origins of duty free. (Autumn 2025) Contributors include: Hugh Kapernaros on the ebb and flow of the Koulouri trail in the Mediterranean Sithara Ranasinghe on Sri Lankan history through its snack vendors Ilze Vitola on Banana mania in Soviet Latvia Elizabeth Case on snacking