Cimpress Acquires Large-Format Printer BuildASign for $280M | Custom Cook Book Printing

In this character, I felt seen in a way I hadn’t by any novel before. By the end, it taught me how to see so many other parts of my life in a whole new light.

Chiswick Auctions sold Travel, Natural History, Sporting & Sciences on Wednesday, October 17, in 289 lots.

Users simply need to visit Tasty — The Cookbook to choose the types of recipes they’re most interested in and the seven most popular recipes in that section will be selected for the final printed product.

This 15th-century Italian manuscript was authored by one Maestro Martino of Como, chef to a famous cardinal. Martino was known for cooking lavish banquets for his employer. Along the way, he achieved fame as “the prince of cooks.” Martino likely deserves the title, according to Brett Zongker from the Library of Congress, since his Libro “is the first known book to specify ingredients, cooking times, techniques, utensils, and amounts.” As a late medieval chef cooking on the cusp of the Renaissance, Martino includes a recipe for everything from almond-rice pudding to “How to Dress a Peacock With All Its Feathers, So That When Cooked, It Appears to Be Alive and Spews Fire From Its Beak.” He also recommends that chefs boil eggs for the amount of time needed to recite the Lord’s Prayer: around two minutes. Martino’s work is momentous for another reason too: In the 15th century, his recipes made up a major part of the world’s first printed cookbook, Platina’s De honesta voluptate et valetudine. A scribe practiced calligraphy on one of the last pages of this particular volume.

Mage is a small house; Mohammad is its publisher, and he and Najmieh are its only full-time employees. Other staffers—including copy editors, typesetters, and the like—work part-time. The publisher’s print runs fluctuate: Najmieh’s cookbooks often receive runs of 4,000–5,000 copies, depending on the size of the books, whereas other books receive more modest print runs of approximately 2,500 copies. The publisher’s writing stable is also compact: Najmieh, historian Willem Floor, and poet and translator Dick Davis are Mage’s primary authors.

Food startup Jet-Eat will present its plant-based 3D-printing technology at innovation conference HiE 2018 at the end of this month. The Israeli-based company combines 3D-modeling technology with a proprietary plant-based formulation to create products such as vegan steak, stew, and roasts, and is currently collaborating with local chefs and butchers to bring its innovative products to market. Jet-Eat CEO Eshchar Ben-Shitrit explained to FoodIngredientsFirst that plant-based meat has yet to attain the texture and cooking qualities that fully mimic whole cuts of animal-based meat. “Existing plant-based options can imitate ground beef, for example, but beef steak is currently impossible,” Ben-Shitrit said. “In the long term, we plan to be in retail, having our industrial printers producing a wide range of fresh meat products with just-in-time production, almost zero-waste, minor environmental impact, and awesome consumer experience.” The brand plans to use plant-based ingredients initially and pivot to incorporating clean meat (grown from a small number of animal cells in a lab setting) when the technology becomes available. Others have begun to develop similar technology in an effort to displace animal agriculture, including Italian scientist Giuseppe Scionti who creates 3D-printed steak from peas and seaweed in 30 to 50 minutes.

“The value of fine art has rapidly increased in recent years, so there’s an increased tendency for it to be locked up in warehouses away from the public eye,” Foshey comments in a statement. “We’re building the technology to reverse this trend, and to create inexpensive and accurate reproductions that can be enjoyed by all.”

For more information on obtaining one of Oliva’s cookbook, contact Wolfinger at connie.wolfinger@gmail.com.

If you’re feeling a sudden tinge of nostalgia while reading this, you can still get your hands on one. The company will keep printing out orders placed before September 30. After that, you’ll have to go third-party. The company paved the way for that possibility with last year’s High Sierra release. 

Buchholz outlines a three-step method for reducing migraines: 1) Stop reaching for painkillers, 2) reduce triggers through dietary restrictions and other methods, and 3) if needed, increase your migraine threshold — a.k.a. take preventive medication.

If these are not reasons enough to pick up The Female Persuasion, at least do so for Meg Wolitzer’s sharp, lucid prose. Wolitzer’s writing is the literary equivalent of Jenny Lewis’s voice: clear, confident, and deceptively simple. Her words are so pleasurable to read, you won’t realize you’ve blown through nearly 500 pages by the time you reach the story’s end.

This is a favorite recipe from childhood that I now make for my family and often recommend to friends.