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  • 84 pages 
  • 21.5cm x 14cm 
  • Published in Brooklyn, 2017 

Put A Egg On It is a tasty zine about “food, cooking, and the communal joys of eating with friends and family”. Printed on green paper (a nod to early 90s photocopied zines) it’s an irreverent response to the more aspirational food magazines and their unfeasibly clean food photography.

 

Each issue comes with recipes and cooking tips, as well as personal essays, photo stories and Q&As. This 14th instalment was published in 2017 and it will take you on an explorative road trip across the states, from a diner in New Orleans to New York’s Chinatown. Expect rich, delicious personal stories, and a rumbling stomach after reading.

 

In this issue:

 

  • Bradley Sumrall beautifully describes his life as a young gay fry cook at The Clover Grill, a 24-hour diner in New Orleans, and the characters who inhabited the place
  • Kimberly Chou Tsun An of Food Book Fair takes you on a tour of her ex-lovers via emblematic moments in food sharing and preparation
  • In Los Angeles, artists Ann Magnuson, Matias Viegener and Cammie Staros dine together discussing art history, pig farming, prep school, art world politics and more
  • Author Bruce Benderson examines the ins and outs of hosting and makes some suggestions on how to handle unexpected situations with overnight guests
  • From the simple to the fancy, the recipe section is full of different ways to cook with goat and goat’s milk and cheese
  • For his Culinary Cameos, illustrator John Broadley has plucked moments from film history when food has stolen the scene and drawn them like old-fashioned trading cards
  • Also in here, Julia Gillard goes to Troy for a kimchi lesson, Anyx Burd gets comfortable in New Orleans, chef Justin Warner remembers what makes him happy in the kitchen and Snacky Tunes’ Greg Bresnitz takes the team out to eat in Chinatown, NYC
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