Food for thought

New York’s iconic Gourmet Mag in November. This month we welcome Britain’s Fire & Knives, edited by Tim Hayward. The quarterly is a refreshing take on old-fashioned food mags with long, intelligent articles. Chapters include cooking with tobacco and Elizabeth David’s unpublished opinion of Fanny Cradock. A decent Christmas pressie?
It may sound like a Saatchi interactive installation but it’s creative duo Sam Bompas and Harry Parr’s new venture. Working with Courvoisier, they’ve filled a room with 4,000 litres of a cocktail made with the Cognac. Bompas says: ‘You can row across the punch then drink it (25,000 servings) and we’re building remote control garnishes.
The late Yves Saint Laurent’s previously unreleased drawings from his personal note cards are on the lids of limited-edition tins by Caviar House & Prunier.