Filled with gorgeous photography and design you’re used to seeing in the magazine, the book will inspire your next small gathering. Kinfolk’s founding editor Nathan Williams traveled around the world, sharing food and collecting ideas from their growing community of chefs, home cooks, designers, bloggers, photographers and others, many of whom contributed recipes to The Kinfolk Table.
They collected recipes from all different cultures that are suitable for nearly every occasion. Some of the suggestions are refreshingly simple, like throwing freshly plucked mussels on the barbecue or filling half a cantaloupe with yogurt and honey. Others may take a little more time and patience, such as Ginger Ice Cream with Kumquat Compote or perfecting a shoulder of veal. Danish, Japanese, Mexican and Korean influences make appearances too, as do fresh takes on classics such as Sweet Potato-Quinoa Burgers, Kimchi Couscous or Spiced Raw Chocolate Mousse.