Sabra is opening its own restaurant for a few weeks, with a rotating menu from well-known chefs, as it tries to expand consumption of the chickpea dip. The restaurant is named Whirled Peas, a spin on the main ingredient, the process of making hummus—which blends chickpeas with tahini, oil, and herbs—and world peace. The pop-up restaurant is taking over the West Village space occupied by Einat Admony’s couscous-centric restaurant Kish-Kash with its own decor and menu showcasing dishes from different cultures. It’s Sabra’s biggest experiential marketing push to date. It comes as plant-based foods are having a bit of a moment, with meat-like patties such as those from Beyond Meat, Impossible Foods and Meatless Farm Co. expanding distribution. Also, some food marketers best known for products in grocery stores have been expanding their brand reach by opening restaurants. Chobani and Nutella, for example, have their own cafes, and Avocados From Mexico is set to open a Dallas restaurant focused on avocados later this year. But first, Sabra is looking to give hummus its moment in the spotlight. Sabra—which already holds a majority share of the U.S. hummus market—wants to see usage grow among the one-third of U.S. households that already buy hummus, as well as bring new consumers to the category. “We’ve been talking about using hummus beyond a dip,” says Jason Levine, who joined Sabra as its chief marketing officer six months ago. The company has been promoting dishes such... Continue reading at 'Advertising Age'
[ Advertising Age | 2019-10-08 09:00:00 UTC ]
Chinese authors and publishers are trawling ancient texts, cultural heritage, and historical evidence for inspiration. Continue reading at Publishers Weekly
[ Publishers Weekly | 2020-04-17 04:00:00 UTC ]
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The runaway hit cookbook Pinch of Nom was the bestseller in Scotland in 2019, after seeing off Glaswegian comic Billy Connolly Continue reading at The Bookseller
[ The Bookseller | 2020-04-17 03:27:48 UTC ]
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Bloomsbury Absolute is set to publish Calum Franklin's debut cookbook in the autumn. Continue reading at The Bookseller
[ The Bookseller | 2020-04-03 05:46:12 UTC ]
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Conran Octopus has signed a cookbook from Japanese TV chef and restaurateur Harumi Kurihara that “takes cooking back to basics and shows you how to master Japanese recipes to impress friends and family”. Continue reading at The Bookseller
[ The Bookseller | 2020-03-11 14:35:33 UTC ]
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Jamie Oliver has revealed the cover for his latest cookbook, 7 Ways, which will offer new takes on supermarket staples. Continue reading at The Bookseller
[ The Bookseller | 2020-03-10 06:26:08 UTC ]
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Penguin Random House is publishing a new cookbook by Yotam Ottolenghi in September, written alongside Ixta Belfrage: Ottolenghi Flavour. Continue reading at The Bookseller
[ The Bookseller | 2020-02-26 00:45:48 UTC ]
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The authors of “Rage Baking” started a different conversation than they intended. Continue reading at The New York Times
[ The New York Times | 2020-02-22 02:12:36 UTC ]
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Bloomsbury Absolute has bagged a cookbook from Tom Kerridge featuring recipes from his two Michelin-starred pub, the Hand & Flowers. Continue reading at The Bookseller
[ The Bookseller | 2020-02-20 20:14:56 UTC ]
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Mitchell Beazley has announced a new cookbook from Sabrina Ghayour, the author of Persiana, called Simply: Easy Everyday Dishes. Continue reading at The Bookseller
[ The Bookseller | 2020-02-17 21:53:49 UTC ]
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Bloomsbury will publish A Table for Friends: The Art of Cooking for Two or Twenty, the second cookbook from Skye McAlpine. Continue reading at The Bookseller
[ The Bookseller | 2020-02-14 08:34:56 UTC ]
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Walker Books will publish "The Great British Bake Off" winner David Atherton's children's cookbook. Continue reading at The Bookseller
[ The Bookseller | 2020-01-10 06:59:42 UTC ]
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Food blogger Alex Snodgrass has the #2 book in the country with the Whole30-endorsed cookbook ‘The Defined Dish.’ Plus Kiley Reid debuts with the book-club favorite ‘Such a Fun Darling,’ and Andrzej Sapkowski’s ‘The Witcher’ books get a boost from the new Netflix series. Continue reading at Publishers Weekly
[ Publishers Weekly | 2020-01-10 05:00:00 UTC ]
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HarperCollins has wrapped up a deal for the "life-changing" freezer-filling cookbook from Shivi Ramoutar. Continue reading at The Bookseller
[ The Bookseller | 2020-01-08 12:50:12 UTC ]
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Many organizations have been affected by recent cyber events. At the current rate of hacking, it has become more important than ever to pentest your environment in order to ensure advanced-level security. Kali Linux -- An Ethical Hacker's Cookbook from Packt Publishing is packed with practical... Continue reading at Betanews
[ Betanews | 2020-01-07 19:02:44 UTC ]
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Like food? Like comics? Turns out you can combine the two and create a comic cookbook that's a lot like the old Food Network shows. Warning: don't go in hungry. Continue reading at Book Riot
[ Book Riot | 2020-01-06 11:34:10 UTC ]
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A daily roundup of the most interesting and awesome bookish links from around the web! Continue reading at Book Riot
[ Book Riot | 2019-12-17 11:30:18 UTC ]
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What would the Anthropocene look like on other planets? Christopher Schaberg on searching for ourselves beyond Earth. | Lit Hub We have a new favorite cookbook and it’s the 1970s classic Cooking for Orgies and Other Large Parties. | Lit Hub The rise of the downfall of the dirtbag heiress:... Continue reading at Literrary Hub
[ Literrary Hub | 2019-12-13 11:30:50 UTC ]
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It was not the first self-published cookbook in the history of the world, but it is definitely the most successful: The Joy of Cooking, first released in 1931 by Irma Rombauer, has taught generations of Americans to “Stand facing the stove.” For decades, Rombauer’s “action method” of writing... Continue reading at Literrary Hub
[ Literrary Hub | 2019-12-13 09:51:10 UTC ]
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Hosting a dinner party can be scary. It can feel like there’s pressure to be perfect, to set up some elaborate “tablescape” or make food so extravagant, complicated, or Instagrammable that it verges on the absurd. Now there is a significant food writing movement working to counteract that... Continue reading at Literrary Hub
[ Literrary Hub | 2019-12-13 09:49:36 UTC ]
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It was a rainy, snuggly night in November 2018, perfect for making mushroom barley soup or stuffed cabbage. I was walking home from the train when I saw it, inexplicably abandoned at the Little Free Library on my block. There, lying on its side as if after a long day of work, was that... Continue reading at Electric Literature
[ Electric Literature | 2019-11-27 12:00:00 UTC ]
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