MADEIRA:

Recipes & Wanderings

‘The nights are long here, always with a hint of breeze coming from the sea, even on the stickiest of evenings. At 7 in the morning, at the height of the afternoon heat, or well past midnight, something is bound to be open somewhere on this island. Time has a different meaning here’. —Tash Aw

Welcome to Penang: Recipes & Wanderings Around an Island in Malaysia, the second volume in Apartamento and Belmond’s new series. A cookbook as well as a cultural tour, Penang serves as your window to a unique culinary cosmos where spice-laden air meets the sea breeze and the hum of island life drums from markets to family kitchens. Chef André Chiang, culinary director of the Eastern & Oriental Express, along with chefs Malcolm Lee and Abby Lee, offer recipes for 23 quintessential Malaysian dishes—from tangy Assam Laksa to a sweet Three-layer Rice Pudding recipe by Kirthanna Naidu, and all the tasty bites in between. Vibrant photographs by Luo Yang and essays by Tash Aw, Anna Sulan Masing, and Kirthanaa Naidu guide readers across regional landmarks, from family-run nutmeg plantations to durian farms perched high on jungle-clad hills. Part invitation and part visual ode, this volume is a tribute to the island’s unforgettable mosaic of flavours.

‘This beautifully designed collaboration between Belmond and Apartamento magazine is part cookbook…part cultural tour that takes you to the heart of this vibrant island’. —Service95

Published by Apartamento Publishing S.L.
First edition: November 25, 2024
Dimensions: 190 x 240 mm
Pages: 192 pages
Binding: Hardcover
ISBN: 978-84-09-66131-2

Shipping method: DHL/UPS courier service with tracking.
Delivery time: 2–4 days from the shipping confirmation.

El Bajío: Recipes & Wanderings Through Mexico’s Heartland is the fourth volume of our new series developed in partnership with Belmond (after Liguria, Penang, and Campania), offering an exclusive window into culinary communities around the world. This latest edition features atmospheric photography by Heather Sten, luxuriating in the striking colours and textures across lively markets and sweeping farmland. From the world of Apartamento, Enrique Olvera introduces this dynamic region tucked within Mexico’s lowlands, noting, ‘El Bajío has some surprise in store for everyone’, while food writer Alonso Ruvalcaba takes us through vineyards, an ecological farm, and on trips to harvest cactus and garambullo berries, as well as discovering how vibrant tortillas are stamped and cooked over open flames. Alongside these wanderings, this Mexican cookbook offers 24 delicious dishes and drinks, mainly taken from the Sazón cookery school at Belmond’s Casa de Sierra Nevada in San Miguel de Allende, alongside innovative contributions in Mexican gastronomy by guest chefs Daniela Soto-Innes, Fernanda Covarrubias, Yola Jiménez, and Daniel Camacho. From ornate ceremonial tortillas to inventive twists on tradition, El Bajío is part invitation and part evocative ode to the heart of Mexico.

Foreword by leading Mexican chef Enrique Olvera.

Enrique Olvera’s Mexico City restaurant, Pujol, has been ranked on the World’s 50 Best Restaurants list for many years. With restaurants across the United States and Mexico—Cosme, Atla, Esse Taco, and Damian—Enrique is also the author of Mexico from the Inside Out and Tu Casa Mi Casa and has been featured on Netflix’s Chef’s Table and Ugly Delicious.

Photography by the award-winning Heather Sten.

Heather Sten is a photographer based out of New York. Through her atmospheric use of colour, Heather’s work illuminates the magnetism of human connection and everyday fragments of life. Her photography has been featured in publications such as The New York Times , Vogue, and FT Weekend.

‘El Bajío’s deeply inspirational storytelling…elevates it into something far beyond a standard cookbook’. —Forbes

Published by Apartamento Publishing S.L.
Release date: October 16, 2025
Dimensions: 190 x 240 mm
Pages: 209
Binding: Hardcover
ISBN: 978-84-09-74887-7

Shipping method: DHL/UPS courier service with tracking.
Delivery time: 2–4 days from the shipping confirmation.