the hungover cookbook cover
New Food and Packaging /

The Hungover Cookbook

Everybody seems to have their own remedy for it: aspirin, coffee, soda water, hair of the dog. But now a man named Milton Crawford (a Brit, naturally) has written an actual manual for how to get rid of that morning-after ick: The Hungover Cookbook.

Before throwing you into the recipes, Crawford asks you to diagnose the particular strain of hangover from which you’re suffering. There are six varieties, he tells us, ranging from the Broken Compass (you feel disoriented, confused, and restless) to the Sewing Machine (you can’t shake that pulsating headache). Each variety of hangover comes with its own set of recommended medicine, in the form of hearty breakfast dishes like Mexican ranch-style eggs or a peanut butter, banana, and bacon sandwich. The dishes sound tasty; let’s just hope our bleary eyes let us read the instructions.

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Marou, Faiseurs de Chocolat: a chocolatier in Vietnam

There’s a lot to be said about Marou, Faiseurs de Chocolat, the first single-origin, artisanal chocolatier in Vietnam. Based in Ho Chi Minh City, Marou, Faiseurs de Chocolat is one of the only bean-to-bar chocolatiers in the world to produce chocolate at its place of origin. Read more

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The Dutch Baby: oven-baked pancake from Ottawa’s Edgar’s

An oven-baked pancake with soufflé tendencies drizzled with lemon juice and dusted with sugar. Ah, the dutch baby. Thanks to an inspired brunch from Ottawa’s tiny but potent Edgar’s, this old school favorite is making a modern-day coming back. Here, chef/owner Marysol reinvents this classic, turning it into a masterpiece of the sweet and salty persuasion. First, the dutch baby is baked in a skillet greased with duck fat, then filled with tender, salty pork belly, nestled beside chunky apple compote and dotted with knobs of aged cheddar. It’s topped off with a splatter of maple syrup (this is Canada, after all) making it the best new brunch in town. Here’s hoping this is a trend that takes off.

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SnoBAr: a shaved ice shop in West Hollywood

Though I’ve yet to visit SnoBar – a natural “shaved ice” spot that’s opened shop in West Hollywood, – one look at that paper-thin texture makes me want to hop on a flight direct to California. Based on a traditional Taiwanese dessert, SnoBar’s shaved ice claims to have the creaminess of ice cream in a ‘feathery, cotton candy-like texture’. (Yes please!) In flavors like green tea, taro, honeydew, and rose, it’s gaining rave reviews from Los Angelinos, hailing it the next big trend. To quote one local blogger, ‘If ice cream could whisper, this is what it would say’. I think a little on-hands research is definitely in order.

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