The Scarr's Pizza Cookbook
€31.25
Scarr’s Pizza – The Cookbook brings New York’s most iconic slice straight into your home kitchen. After years working in legendary NYC pizzerias, Scarr Pimentel opened Scarr’s Pizza with one mission: to create classic New York–style pizza using all-natural, organic ingredients and his own freshly milled grains. Now, for the first time, he shares his techniques, ethos, and recipes in this highly anticipated debut cookbook.
Featuring 30 recipes and step-by-step photos, this book shows you how to make truly great pizza at home — approachable, flavour-driven, and unmistakably New York.
Inside, you’ll learn how to:
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Make round and square pizza dough (with freshly milled grains — optional but encouraged)
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Master homemade sauce, perfectly balanced toppings, and iconic flavour combinations
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Select the best ingredients and understand what makes a great New York slice
Recreate favourites from Scarr’s Pizza, including:
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Original, Marinara, and Hotboi pizzas
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Calzones, Vegan Garlic Knots, Meatball Parm
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House cocktails like DJ CK Lemonade, Guava Margarita, and Vegan Piña Colada
This is classic slice-shop nostalgia with a modern, thoughtful twist — perfect for pizza lovers, home bakers, New York obsessives, and anyone ready to elevate their homemade pizza game.
Product Details:
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Author: Scarr Pimentel
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Format: Hardcover
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Recipes: 30
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Focus: New York-style pizza, dough techniques, organic ingredients
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Includes: Pizzas · Calzones · Knots · Meatballs · Sauces · Cocktails
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Features: Step-by-step photography, grain-milling guidance, approachable methods
Explore all cookbooks and food titles at Hallesches Haus here.
Often bought together with
Apartamento Magazine - Issue #36
€20.00
Apartamento Magazine – Issue #36 (Autumn/Winter 2025–26)
A deep dive into global art, interiors, culture & creative minds.
The latest issue of Apartamento Magazine (#36) continues the publication’s signature blend of intimate storytelling, rich visual culture, and thoughtful conversations with artists and creators around the world.
Featuring contributions from:
Noreen Masud on Charleston House, Louis Fratino, Dea Kulumbegashvili, Zizipho Poswa, Valerie Giampietro & Alessandro Cicoria, Ignasi Monreal, Graciela Iturbide, the Lijadu Sisters, Takashi Homma, Simon Costin, Christian Kerez, Isamaya Ffrench, Moki Cherry’s Schoolhouse, Konstantin Kakanias & Joe Pickman, Anita Vitale, and Lourdes Castro.
Plus:
• “Nelly” — a short story by Mariana Enriquez (translated by Megan McDowell)
• “Mrs Tependris Takes a Bath”
• “Time 2 Kill” — illustrated pastimes by Jody Barton
A beautifully curated issue perfect for readers who appreciate art, interiors, architecture, design, cultural commentary and contemporary storytelling.
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Apollo: State-of-the-art cooking and a party
€59.00
Apollo: State-of-the-art cooking and a party by Frederik Bille Brahe is the first cookbook devoted to Apollo, his museum restaurant located in the courtyard of the historical art institution Kunsthal Charlottenborg in Copenhagen. Together with head chef Yuta Kurahashi, Frederik shares 104 recipes in Apollo’s signature style: playful, elegant, and rooted in a dialogue between Danish cooking and Japanese, French, and Italian cuisines. With its colourful palette and defining sense of chic, green gastronomy, Perfect for dinner party cooking, this is Frederik at his most expressive and collaborative. Edited by Jeni Porter and captured on film by photographer Nikolaj Møller, Apollo also explores how a group of talented friends came together to create the space, its textures, artworks, and atmosphere—setting the scene for a restaurant where delicious food, friends, music, art, design, and wine all meet, collide, clash, and coalesce. Apollo is that really good party you never want to end.
About Frederik Bille Brahe
Frederik Bille Brahe is a Copenhagen-born fine-dining trained chef who worked in London and Paris before returning home to follow his dream of opening a very special small café where everyone is his guest. He opened Atelier September in Gothersgade in October 2013, expanding it to other locations in the Danish capital and using it as a launching pad for other ventures, including Apollo in the historic art space Kunsthal Charlottenborg and Sofi bakery in Berlin. His first collection of recipes, All the Stuff We Cooked, was an instant success, and his followup cookbook, Atelier September: A place for daytime cooking, blended recipes with an exclusive poetic chronicling of the first decade of Atelier September, as well as a documentation of his philosophy for gastronomy and life in general.
Good Things by Samin Nosrat – A Joyful, Comforting Cookbook
€31.00
In Good Things, Samin Nosrat invites you into her kitchen with more than 125 recipes celebrating the simple joy of sharing a meal. “Once I hand them off to you,” she writes, “these recipes are no longer mine. They’re yours.” With that spirit of generosity, the book becomes an intimate thread of connection between cook and reader.
Nosrat sets out to capture the feeling of cooking for others — the warmth, the generosity, the delight of a dish made with intention. Inside, you’ll find her most beloved recipes: ricotta custard pancakes, chicken braised with apricots and harissa, Calabrian chili crisp, chewy focaccia, and a decades-in-the-making yellow cake that tastes like childhood.
Alongside the recipes, Samin shares her signature practical wisdom:
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how to choose a good olive oil (always check the harvest date),
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when to splurge on the best ingredients (salad dressing matters),
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and the only acceptable substitute for Parmigiano Reggiano (Grana Padano — if you must).
Blending warmth with precision, Good Things captures what makes cooking such an enduring source of comfort and connection. A must-have for home cooks, food lovers, and anyone who finds joy in gathering around a table.
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