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SÉRENDIPITÉ IS « ONE OF THE FIVE BEST BOOKSHOPS FOR INDEPENDENT MAGAZINES IN EUROPE » Les Inrocks, 2016

ANTHOLOGY #11 - SÉRENDIPITÉ

ANTHOLOGY #11

SFr. 18.00


Living with substance & style

Anthology is packed with thoughtful columns and features, stunning photography, and compelling graphics—totaling more than 120 pages. Since we are a reader-supported publication with a limited number of ads, there’s plenty of content to enjoy. Of course, we also encourage you to curl up with Anthology in the comfort of your own home, in your favorite reading chair.
The magazine relies on the talents and hard work of dozens of freelancers. Officially, Meg is the creative director while I’m the editor in chief. But the reality is, we wear many different hats. (Don’t be surprised if one of us responds to your customer service inquiry.) By buying or subscribing to Anthology, you’re not only supporting an independent magazine, you’re confirming what we’ve believed all along: print is not dead.
  • in english (CA, USA)
  • 4 issues per year 
  • more than 120 pages 
  • measuring 7.5 x 10 inches 
  • printed on matte finish stock that is eco-friendly (FSC-certified) 
  • trailer and preview available for each issue
  • anthologymag.com

A propos de ce numéro

Issue No. 11, Spring 2013, Eat, Drink & Be Merry

For our eleventh issue, we focus on food and drink—with plenty of recipes to try.

  • Tamar E. Adler, the author of An Everlasting Meal: Cooking with Economy and Grace, is the subject of our Conversation.
  • Our travel feature highlights Oakland, California—where the restaurant scene is flourishing.
  • And if that doesn’t give you a case of wanderlust, don’t miss our dispatch from Italy’s Cinque Terre.
  • Take a peek behind the scenes of an artisanal sea salt company.
  • Get tips on how to set up a great home bar from a Chicago-based expert.
  • In France, we visit with a mother and daughter who are living their dream and operating a cooking school in Beaune.
  • From California to New York, we visit with talented homeowners across the country with ties to the culinary world.
  • In our entertaining story, see how a chef at L.A.’s Gjelina celebrates her birthday.

      (en français ci-dessous)

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      0.25 kg - 0.49 kg | CHF 9.00
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