{"title":"Food","description":"","products":[{"product_id":"a-day-in-tokyo","title":"A Day in Tokyo","description":"The best of Tokyo cuisine and culture, from AM to PM.\n\nA Day in Tokyo is a culinary journey through one of the world’s most vibrant cities.\n\u003cbr\u003e\u003cbr\u003e\nFrom the bustling streets of Shinjuku to the hidden corners of Ueno, this book takes you on a delicious food adventure from breakfast through to dinner, showcasing the diverse tastes and ingredients of Japanese cuisine. Start the day with unbelievably fluffy Funwari Hottokeki, dive into some Tokyo-born Yakisoba Pan for a much-earned midday break and end the night with crunchy and tender Tonkatsu.\n\u003cbr\u003e\u003cbr\u003e\nCapture the delicious flavours of Tokyo at home with 96 recipes and insider tips on where to find the best local eats. A Day in Tokyo is the ultimate book for food and travel enthusiasts.","brand":"Smith Street","offers":[{"title":"Default Title","offer_id":48296349401381,"sku":"SSB1000","price":19.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0831\/3179\/3701\/files\/SSB1000_c86rx9_e7e68d24-f7b9-474e-b8e3-9a067e33ae90.jpg?v=1764616054"},{"product_id":"atelier-september-a-place-for-daytime-cooking","title":"Atelier September: A place for daytime cooking","description":"‘This is a blueprint, you could say, for how to live a good life, eat well, and be happy.’\n\u003cbr\u003e\u003cbr\u003e\nAtelier September: A place for daytime cooking is the first cookbook dedicated to the renowned Copenhagen restaurant, featuring recipes from owner Frederik Bille Brahe, who grants exclusive access to Atelier September’s most iconic dishes. Eighty-six recipes offer mostly vegetarian takes on breakfast, lunch, sweets, and A.S staples, including the ‘Avocado mad’, all with a focus on fresh, seasonal ingredients. Frederik renders recipes for fluffy, financier-like pancakes, seasonal soups and salads, and matcha-flavoured desserts with the same familiarity that shaped his first, best-selling book with Apartamento, All the Stuff We Cooked. An introduction and poetic interludes written by Frederik offer a glimpse into A.S’s early days and culinary inspirations, backstory for what would become one of the most celebrated restaurants in Copenhagen. Edited by Jeni Porter and featuring photographs by Rasmus Weng Karlsen, Atelier September is a kind of homecoming—both in the memories evoked by familiar flavours and beautiful objects, as well as through the lifelong friends we make gathered around a table.","brand":"Apartamento","offers":[{"title":"Default Title","offer_id":48296482439461,"sku":"AM1028","price":53.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0831\/3179\/3701\/files\/AM1028_8cd08e6f-df0a-4a1e-8f01-b5ae35d5f933.jpg?v=1764631956"},{"product_id":"sushi-secrets","title":"Sushi Secrets","description":"The technique and philosophy of top sushi chef to make truly delicious sushi.\n\u003cbr\u003e\nSushi is one of the most popular Japanese foods enjoyed around the world. The traditions and techniques of sushi have been passed down from generation to generation through apprenticeship, in which apprentice sushi chefs watch and learn from their masters. This book introduces the techniques for each fish that sushi chef Seiichi Sakanishi has spent his life refining to make delicious sushi. Readers can learn about the spirit of Japanese technique and sophistication that goes into making the ultimate sushi; the optimum season and location to obtain the best quality fish; how to identify good fish and how to prepare it; techniques to bring out the best flavor and more is all explained in detail.\n\nTranscending genre boundaries, this book is not only a reference for chefs around the world but is also an ideal book for sushi lovers to deepen their knowledge and enjoy sushi even more. Art director Kazuhiko Tajima and photographer Hiroshi Yoda have brought out not only the appeal of sushi and fish as food but also their visual beauty, making this book one that can also win the appreciation of art book lovers. Truly a must-have book for all true sushi lovers to understand everything about the profound world of sushi.","brand":"PIE International","offers":[{"title":"Default Title","offer_id":48296500199717,"sku":"PIE1001","price":33.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0831\/3179\/3701\/files\/PIE1001_bdeb465d-725f-4c62-ac6c-443c8e7c5f4c.jpg?v=1764611317"},{"product_id":"sushi","title":"Sushi","description":"Sushi is food without equal. It is known both as an internationally-beloved delicacy and a Japanese treasure. Edomae Sushi, the variety most commonly seen in America today, features a delicious blend of raw fish, vinegar, and cooked rice. In addition to these ingredients, harmony and balance are essential. From the fish selection and rice preparation down to the tea with which it is served, every detail counts.\n\u003cbr\u003e\u003cbr\u003e\nRenowned sushi chef Kazuo Nagayama’s own personal recipes are presented here with exquisitely photographed examples that provide a glimpse into the painstaking art that goes into making each piece that is sure to leave the reader salivating! \n\u003cbr\u003e\u003cbr\u003e\nSushi is arranged by season reflecting the availability of the main ingredients and includes thoughtful descriptions and informational graphics.\n\u003cbr\u003e\u003cbr\u003e\nEdition: Bilingual (Text in English and Japanese)","brand":"PIE International","offers":[{"title":"Default Title","offer_id":48296502952229,"sku":"PIE1002","price":21.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0831\/3179\/3701\/files\/PIE1002_0796f667-583c-4106-a386-47cc12de0c7c.jpg?v=1764626501"},{"product_id":"quarter-past-noon","title":"Quarter Past Noon","description":"Community has been at the heart of \u0026amp;Tradition since they opened their doors in 2010. Every weekday at the \u0026amp;Tradition office, lunch is served at quarter past noon by chef Søren Westh. More than a lunch hour, the daily dishes each tell a story of how to care for people and for the planet. Using food as a medium for positive change, the ritual has given life to a movement that is more than design and more than hospitality. Quarter Past Noon is a celebration of nurturing friendships old and new that extend far beyond our work days.\n\u003cbr\u003e\u003cbr\u003e\nSøren Westh first collaborated with \u0026amp;Tradition on the menu at Lille Petra, \u0026amp;Tradition’s cafe in the heart of Copenhagen – and in doing so became an irreplaceable member of the team.\n\u003cbr\u003e\u003cbr\u003e\nWith the publication of the Quarter Past Noon Books – a compendium of three volumes of recipes and storytelling – everyone is invited to the table. Designed by NYC-based Savvy Studio and printed at Narayana Press in Denmark, the three titles – Quarter Past Noon, Table Cloth and Lille Petra  – each celebrate the different facets of the collaboration between chef Søren Westh and \u0026amp;Tradition, both committed to the power of exchanging ideas.","brand":"\u0026Tradition","offers":[{"title":"Default Title","offer_id":48296559214885,"sku":"NM1080","price":108.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0831\/3179\/3701\/files\/NM1080_0dad34e4-8aa7-441a-acb7-457bed41355d.jpg?v=1764609725"},{"product_id":"ramen-forever","title":"Ramen Forever","description":"Ramen Forever showcases the world’s most perfect food: ramen.\n\u003cbr\u003e\u003cbr\u003e\nIn Ramen Forever, Tim Anderson shows you the way to enjoy delicious homemade ramen on a regular basis, and gives you the tools to build your own ramen, just the way you like it!\n\u003cbr\u003e\u003cbr\u003e\nIt is broken into five sections – Broth, Seasoning, Aromatic Oils and Fats, Noodles and Toppings – to enable you to mix and match to create your own ramen to suit your taste. 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With plenty of plant-based recipes, this cookbook contains every Thai recipe you’ll ever need.\n\u003cbr\u003e\u003cbr\u003e\nDiscover just how easy it is to recreate your favourite dishes at home, with Thai Made Easy.","brand":"Hardie Grant","offers":[{"title":"Default Title","offer_id":48296642904357,"sku":"HG1215","price":20.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0831\/3179\/3701\/files\/HG1215_ff33345c-11a8-4fe2-9282-bf79c7355fe9.jpg?v=1764625715"},{"product_id":"the-silver-spoon-pasta","title":"The Silver Spoon Pasta","description":"The definitive collection of pasta recipes featuring this most iconic and popular Italian ingredient from the experts at the prestigious Silver Spoon Kitchen\n\u003cbr\u003e\u003cbr\u003e\nPasta is the perfect food. Low cost, healthy, and tasty, its versatility makes it a regular feature on home dining tables as well as on the most sophisticated of restaurant menus, either dressed with just one or two ingredients, or with more elaborate sauces. Showcasing 46 different pasta types in more than 300 – recipes from classics such as Penne Arrabbiata and Spaghetti Carbonara, to more ambitious dishes such as Soufflé of Capellini and Linguine with Lobster – this is the ultimate guide to cooking pasta the Italian way.\n\u003cbr\u003e\u003cbr\u003e\nOrganised by pasta type, it also includes easy-to-follow instructions for making your own fresh pasta, sections on dried and fresh, long and short, cut and filled pasta, and entries on the Italian origins of many ingredients. The Silver Spoon is known throughout the world as the authoritative voice on Italian cuisine and the leading Italian culinary resource – this book is the perfect guide to the most Italian of ingredients.","brand":"Phaidon","offers":[{"title":"Default Title","offer_id":48296649785637,"sku":"PH1314","price":31.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0831\/3179\/3701\/files\/PH1314_7092d30c-caab-4f8a-ae70-2fb5a87595e9.jpg?v=1764628238"},{"product_id":"masarap","title":"MASARAP","description":"Richie Castillo is the chef behind Bahay, a Filipino pop-up restaurant that he started and runs with his partner, Alex O'Neill. Richie and Alex named Bahay after the Tagalog word for home while the title of this, their first book – Masarap – means tasty in Tagalog, the Filipino language. It's a nod to Bahay’s Irish-Filipino background, seeing as how blasta means tasty in Irish.\n\u003cbr\u003e\u003cbr\u003e\nFor Richie, this book was a catalyst for exploring and connecting with his Filipino heritage. You’ll find classic dishes such as adobo, a range of exciting Filipino dishes and playful recipes with Filipino flavours that highlight his experience growing up eating Filipino food with Irish ingredients. Masarap is the exploration of Filipino food through an Irish cultural lens and a way to introduce more people to the food of the Philippines.  \n\u003cbr\u003e\u003cbr\u003e\n\"A small book of Filipino food that I love in a big way!\" - Nigella Lawson","brand":"Blasta Books","offers":[{"title":"Default Title","offer_id":48296854454565,"sku":"BA1008","price":12.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0831\/3179\/3701\/files\/BA1008_a8e80ab4-000f-48e8-b270-ef2ec70952da.jpg?v=1764629437"},{"product_id":"summers-under-the-tamarind-tree","title":"Summers Under the Tamarind Tree","description":"Winner 'Best First Book' - Gourmand World Cookbook Awards 2016, this stunning contemporary Pakistani cookbook celebrates the varied, exciting and often-overlooked cuisine of a beautiful country. Former lawyer-turned-food writer and cookery teacher Sumayya Usmani captures the rich and aromatic pleasure of Pakistani cooking through more than 100 recipes as she celebrates the heritage and traditions of her home country and looks back on a happy childhood spent in the kitchen with her grandmother and mother. Learn to cook some of the rich, varied and delicious Pakistani dishes with this beautiful showcase of the exotic yet achievable recipes of Pakistan.","brand":"Quarto","offers":[{"title":"Default Title","offer_id":48297024880933,"sku":"QU1160","price":17.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0831\/3179\/3701\/files\/QU1160_eujp1l_d13f3dce-60b8-4e78-967e-988a4c7aa98c.jpg?v=1764622741"},{"product_id":"vegetables","title":"Vegetables","description":"FERRANDI Paris, the French School of Culinary Arts―dubbed the “Harvard of gastronomy” by Le Monde newspaper―provides the ultimate reference on cooking with vegetables.\n\nInfusing mealtimes with delicious vegetarian and flexitarian options has never been more important. Drawing on the expertise of the world-renowned professional culinary school FERRANDI Paris, this book offers a complete course on vegetables, with fifty step-by-step techniques for preparing, chopping, and cooking vegetables for optimal flavor, and more than seventy recipes.\n\nFollowing advice on how to equip your kitchen, the essential techniques cover everything from grating, seeding, and pureeing to poaching, blanching, and roasting more than eighty different vegetables varieties. The recipes―from smoothies, soups, and soufflés to curries, risottos, and tarts―lead aspiring chefs through every step, from basic tips to Michelin-level creations. \n\nWritten by the school’s experienced teaching team of master chefs and adapted for the home cook, this fully illustrated book explains, step by step in text and images, the fundamental techniques and recipes that form the building blocks of the illustrious French cooking tradition. Easy-to-follow recipes are graded for level of difficulty, allowing readers to develop their skills over time.","brand":"Thames \u0026 Hudson","offers":[{"title":"Default Title","offer_id":48297069084965,"sku":"TH1592","price":25.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0831\/3179\/3701\/files\/TH1592_a41c250a-f615-4366-814e-7760e520d19e.jpg?v=1764627085"},{"product_id":"charcuterie-pates-terrines-savory-pies","title":"Charcuterie: Pâtés, Terrines, Savory Pies","description":"This complete cooking course on charcuterie, written by the world-renowned culinary school’s experienced teaching team of chefs, features everything you need to know to create delicious terrines, pâtés, pies, and other charcuterie dishes. It includes 35 techniques explained in more than 200 step-by-step instructions, to prepare sausages, debone and fillet fish, or decorate a pâté en croûte, and 70 recipes organized by category: pies, tarts, and pâtés en croûte; pâtés and terrines; rillettes and pulled meats and fish; stuffed dishes; and cooked charcuterie.\n\nReplete with 350 illustrations, this comprehensive cookbook explains the history and fundamentals of French charcuterie―an age-old craft―provides key terms and their definitions, and includes detailed diagrams of meat cuts in the US, UK, and France. Base recipes for pastry, broths, and stuffings as well as condiments such as chutney or pickled vegetables are featured, alongside techniques for cutting and cleaning ingredients and assembling and decorating dishes. From country pâté to eggplant and miso terrine, Scotch eggs to spicy cabbage and herb sausages, salmon and spinach terrine to Beef Wellington, or Serrano ham croquettes to blood sausage empanadas, the easy-to-follow recipes include traditional versions as well as innovative, modern reinterpretations, including plant-based and meatless variations.","brand":"Thames \u0026 Hudson","offers":[{"title":"Default Title","offer_id":48297070428453,"sku":"TH1593","price":30.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0831\/3179\/3701\/files\/TH1593_8d41bb36-1cb1-486e-8f42-5519f9ac765e.jpg?v=1764631973"},{"product_id":"fruits-and-nuts","title":"Fruits and Nuts","description":"100 years of technical and gourmet savoir faire from an exceptional culinary school in paris.\nDiscover the essential kitchen skills for cooking with fruits and nuts—how to peel pineapples, blanch almonds, segment citrus fruit, prepare a fruit crown, make quince jelly—through 40 culinary techniques that are explained in more than 150 step-by-step illustrated instructions.\n\nPrepare more than 75 recipes—Kumquat Cake, Black Forest Gâteau, King Crab with Pomelos, Watermelon Granita, Raisin Swirls, Poached Oysters with Pomegranate—including both sweet and savory dishes that range from simple to sophisticated to unforgettable.\n\nWith more than 375 photographs, this book includes everything you need to know for preparing and cooking with fruits and nuts from a world-class culinary institution.","brand":"Flammarion","offers":[{"title":"Default Title","offer_id":48297072787749,"sku":"TH1594","price":25.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0831\/3179\/3701\/files\/TH1594_bd8c916b-be12-4658-a95f-f80c3a98923e.jpg?v=1764622385"},{"product_id":"apartamento-cookbook-8","title":"Apartamento Cookbook #8","description":"Tuber, or Not Tuber? THAT is our question. In this year’s annual Apartamento cookbook, we’re taking Shakespeare’s famous lines from Hamlet way underground and asking ourselves, What even is a tuber? Where past cookbooks nod directly to pantry staples, spices, or sweets, Apartamento Cookbook #8: Tuber, or Not Tuber? engages readers in the ‘to be, or not to be’ of the culinary world, answering with recipes that draw on a range of root vegetables. A teasing ‘Tuber Check’ accompanies each recipe, gamifying the standard cookbook and introducing readers to an array of subterranean treats, tuber or not.\n\u003cbr\u003e\u003cbr\u003e\nIn dishes from James Beard Award winner Corey Lee, Noma flavour scientist Arielle Johnson, royal baker Claire Ptak, Oaxacan flagbearer Thalia Barrios García, and visual artist Motoyuki Daifu, among others, tubers and their kindred stems take the form of fresh salads, fried enyucados, or cool horchata. 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Tekebash was born in Tigray, under the rule of the last Ethiopian emperor. She lived under a communist regime before fleeing to Sudan. Since then we have been on a migration journey, from Aksum to Khartoum to Melbourne and beyond. Our hearts, however, will forever be Tigrayan, and through Tekebash's simple, vibrant dishes we celebrate a connection that won't be broken. It has been my privilege to translate and record what Tekebash cooked by taste, touch and memory for several years in our Melbourne restaurant. It's our story, and it's my tribute. But it will also resonate with anyone who knows the unceasing pull of a distant homeland and the comfort of its food.","brand":"Murdoch Books","offers":[{"title":"Default Title","offer_id":48297144189221,"sku":"MU1037","price":19.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0831\/3179\/3701\/files\/MU1037_9470d054-01da-4bb8-b3ee-2f7f80e21a10.jpg?v=1764638154"},{"product_id":"first-cream-the-butter-and-sugar","title":"First. Cream the Butter and Sugar","description":"Make baking your happy place. It's not so much a science; it's practice plus play, which becomes instinct and then art. And even the failures are delicious.\n\nWelcome to First, Cream the Butter and Sugar - the ultimate guide for everyone who loves cake. Whether you're here for the only choc chip cookie recipe you'll ever need, or you're setting your sights on conquering an opera cake, a raspberry passionfruit tart or becoming a choux-master, Emelia Jackson has done the homework on behalf of us all.\n\nFor those who love a good homemade cake but don't love sifting flour and icing sugar (is it really necessary?) and enjoy a shortcut (do I need to wait hours for my eggs to reach room temp?), Emelia breaks down the steps that truly matter and dispenses with those that don't. Packed with advice for every level of home baker, this is the modern baking reassurance you need, whether it's the night before the birthday party or just a Sunday afternoon for baking something sweet to get you through the week.","brand":"Murdoch Books","offers":[{"title":"Default Title","offer_id":48297148940581,"sku":"MU1044","price":27.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0831\/3179\/3701\/files\/MU1044_8c64bf39-75be-454f-aee7-ed40e17ba4fc.jpg?v=1764612172"},{"product_id":"rumi","title":"Rumi","description":"Heartwarming, flavour-packed recipes from the Middle East via Joseph Abboud's iconic Melbourne eatery, Rumi.\n\nHow often has the phrase 'of Middle Eastern appearance' been employed to evoke fear and prejudice? This cookbook is here to challenge that.\n\nChef Joseph Abboud's food looks Middle Eastern because its proud origins are a little bit Lebanese, a little bit Persian, and a little bit Turkish – but it also represents the heart of an honest and enduring eatery in inner Melbourne's Brunswick, named for the 13th-century poet.\n\nThis is food cooked with an egalitarian ethos and, yes, with soul. Forget veg-forward, this is hierarchy-free food; salads, fish, veg, meat and toum (with almost everything) all command their place in a meal at Joe's table. Regulars will give thanks for classics like the three-cheese Sigaras, the Rumi Meatballs and the famous Lamb Shoulder; everyone else has the joy of discovery ahead. To roll call a few, there's a Fattoush for Every Season, a delightfully 'inauthentic' Broccoli Tabbouleh, Joe's mother's Eggplant M'Nazleh and The Quail That Anthony Bourdain Ate.\n\nJoe is wary of sharing the 60-plus recipes in this book, not for fear of divulging secrets so much as exposing how simple his cooking is. Certainly, his intention is not that this book represents the end for these favourites. Rather, the opposite is what he hopes for: 'For their new custodians, it's just the beginning. Whatever that looks like.'","brand":"Murdoch Books","offers":[{"title":"Default Title","offer_id":48297154674981,"sku":"MU1046","price":17.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0831\/3179\/3701\/files\/MU1046_18e9f3d1-bc66-42a1-adf1-94c2863d5df3.jpg?v=1764619532"},{"product_id":"better-cooking","title":"Better Cooking","description":"Confidence and intuition in the kitchen can be all yours! With a little help from the phenomenon that is Alice Zaslavsky in this joy-infused cookbook. Perfect for fans of Nigella Lawson, Yotam Ottolenghi, Anna Jones and Alison Roman.\n\nBetter cooking is a lifelong journey. It's the flick of a wrist, pinch of the fingers, the whiff of a waft. It's intuition. It's flying hours and muscle memory, from childhood, through school and young-adult years, to bring-a-plates and dinner parties where you learn to keep things simple ... eventually.\n\nBut what happens when we miss a stage? Or three?\n\nThe Art of Better Cooking is an instruction manual, but you'd never know it. Alice Zaslavsky, master-mind behind the colourful debut (and award-winning) cookbook, In Praise of Veg presents a collection of 100 recipes (plus countless riffs) that you'll want to cook, on a weekly basis, with tips and tricks scribbled in the margins, and explanations where need be, so that by the time you're finished (never!) you'll have tripped over technique to a point where if feels second nature.\n\nStarting with chapter one, entitled Really Outstanding Things Simply Thrown Together (hello All-seasons Avo Half and Wedge Caesar), through to Never Going Back (Fava Bean Felafel, Hubbababaganoush) and Making the Most of It (delicious ideas with leftovers, saggy bits and preserves). 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He knows just what they like, what they aspire to, the things that interest them. And as a real lover of life, especially food and drink, he even knows what his readers want to eat: When Matt recently posted a selfie with steak, thousands of fans took the same picture. Now he's poised to create an even deeper bond with his readers, old and new, with his first cookbook.\n\u003cbr\u003e\u003cbr\u003e\nA Man \u0026amp; His Kitchen is like an invitation to Matt's storied country retreat, the Wm Brown Farm in upstate New York, to learn how to cook the hundred-plus recipes he considers his greatest hits-simple, straightforward, and, most of all, delicious dishes to feed yourself, your family, and your friends. There's nothing precious here, nothing trendy, just really good classic food that, at the end of the day, is all anyone wants to eat: Lobster Rolls, Vinegar-Braised Short Ribs, Roast Chicken with Potatoes, Gravlax, Chopped Radicchio Salad with Anchovy Vinaigrette, Moules Marinières, Paccheri with Shrimp, American Diner-Style Omelet, Porcini Risotto, and that steak-two, actually, Grilled Rib-Eye Steak for One and a Steak au Poivre with Parsley Salad. And just enough desserts to have in your back pocket, including Berry Galette, Flourless Chocolate Cake, and notes on the importance of keeping a stash of Klondike bars in the freezer.","brand":"Hachette","offers":[{"title":"Default Title","offer_id":48297277358373,"sku":"HA1032","price":35.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0831\/3179\/3701\/files\/HA1032_39d7b12a-763c-49c9-8c15-82cb290564de.jpg?v=1764612184"},{"product_id":"the-chocolate-spoon","title":"The Chocolate Spoon","description":"\u003cp\u003eA masterclass in baking and working with chocolate, the Italian way – the latest title in the prestigious Silver Spoon family\u003c\/p\u003e\n\u003cp\u003eThe Silver Spoon kitchen is known throughout the world as the authoritative voice on Italian cuisine and the leading Italian culinary resource – this new book on everyone's favorite ingredient features 100 of the best Silver Spoon chocolate recipes, accompanied by all-new photography and design, as well as 30 core recipes for working with chocolate, each with step-by-step photography. Featuring dark, milk, ruby, and white chocolate, every aspect of this beloved ingredient is covered in depth in this book: its history, composition, various types, and the secrets behind working with chocolate successfully. The basic techniques are accompanied by step-by-step images, guiding cooks through the various necessary processes, and providing valuable tips for tackling more complex preparations, such as tempering, glazing, and creating shapes and decorations in chocolate. 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From tamales, fajitas, and moles to cactus salad, blue crab soup, and melon seed juice, the recipes are a celebration of the fresh flavors and ingredients from a country whose cuisine is revered around the world. 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Using readily available ingredients, standard kitchen equipment and with tips on freezing, cost-saving and ditching single-use plastics, you can enjoy a fuss-free fakeaway with minimal effort and maximum flavour - all without leaving the house.","brand":"Hardie Grant","offers":[{"title":"Default Title","offer_id":48297852141861,"sku":"HG1152","price":14.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0831\/3179\/3701\/files\/HG1152_a40caf87-c4ee-40bf-8e71-81b7e99fd44e.jpg?v=1764616959"},{"product_id":"vegan-japaneasy","title":"Vegan Japaneasy","description":"Believe it or not, Japanese cuisine in general is actually quite vegan-friendly, and many dishes can be made vegan with just a simple substitution or two. You can enjoy the same big, bold, salty-sweet-spicy-rich-umami recipes of modern Japanese soul food without so much as glancing down the meat and dairy aisles. And best of all, it’s super-easy to makeIn Vegan Japaneasy, Tim Anderson taps into Japan’s rich culture of cookery that’s already vegan or very nearly vegan, so there are no sad substitutes and zero shortcomings on taste. From classics like Vegetable Tempura, Onigiri, Mushroom Gyoza and Agedashi Tofu, to clever vegan conversions including Cauliflower Katsu Curry, French Onion Ramen and Mapo Tofu with Ancient Grains, you don’t need to be vegan to enjoy these tasty recipes. Add to that some outrageously good drinks and desserts, like the Watermelon Mojito and Soy Sauce Butterscotch Brownies, and you’ll be spoilt for choiceWith ingredients like tangy miso, savoury shiitake mushrooms and zingy ponzu, to name a few, who needs meat? So if you’re new to veganism, new to Japanese cooking, new to both, or you just want to expand your meat-free repertoire, this is the book for you!","brand":"Hardie Grant","offers":[{"title":"Default Title","offer_id":48297854337317,"sku":"HG1069","price":23.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0831\/3179\/3701\/files\/HG1069_bcc1c1e4-c800-4d50-b897-92d5af7aa089.jpg?v=1764632001"},{"product_id":"vegan-pasta-night","title":"Vegan Pasta Night","description":"From Carbonara to Sweet Potato Gnocchi with Brown “Butter” and Sage, join chef Brianna Claxton for vegan recipes that will show you a whole new way to eat Italian.Whether it’s cheese, butter, pancetta, or any number of ingredients, it can seem impossible to eat delicious Italian classics while staying vegan. Not anymore. Join Brianna Claxton (founder of plvntfood) for a unique tour through pastas, sauces, and signature dishes perfect for sharing. Start by learning how to make a variety of pastas from scratch. Whether you want straightforward semolina dough or a more creative dinner built around activated charcoal “squid ink” pasta, you’ll learn how to do it. Brianna also covers techniques for filled pastas and shaped pasta.Then move on to recipes and techniques for the vegan cheeses and meats that are essential for cooking Italian. With amazing versions of staples including parmesan, mozzarella, and calamari, you can make all this and more:– Baked Pasta: Sausage and Ricotta Stuffed Shells, Lasagna Bolognese, Baked Rigatoni, Penne Arrabbiata Parmesan, and Orechiette with Pesto Cream and Walnut Crumble– Fancy Pasta: Pancetta and Pea Linguine, Roasted Fennel and Sausage Rigatoni, Sweet Pea and Tarragon Alfredo, Short Rib Ragu with Pappardelle and Ricotta, Kale Alfredo with Chorizo and Farfalle, and Linguine with White Clam Sauce– Filled Pasta: Beet and Tarragon Tortellini, Ricotta and Chicken Mezzalune with Marsala Cream Sauce, Sun-Dried Tomato Ricotta Agnolotti with Asparagus Sauce, Lemon Cappelletti with Pistachio Cream, Raviolo al’ Uovo, and Lobster Ravioli with Saffron Mascarpone Cream– Other Italian Mains and Sides: Fennel Gratin, Ratatouille, Wild Mushroom and Sage Risotto, Insalata Mixta with Lemon Poppyseed Vinaigrette, Caprese Salad, Cured Olives with Rosemary and Citrus, English Pea Arancini, The Perfect Charcuterie Board, Stuffed Banana PeppersWhether you are a vegan longing for your Italian favorites or simply interested in reducing your dependence on animals, Vegan Pasta Night will become a go-to resource for both weeknight meals and special occasions.","brand":"Quarto","offers":[{"title":"Default Title","offer_id":48297856827685,"sku":"QU1080","price":17.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0831\/3179\/3701\/files\/QU1080_f539c27e-56d3-4a2a-b82b-728f40e74a16.jpg?v=1764611804"},{"product_id":"vegetables-from-an-italian-garden","title":"Vegetables from an Italian Garden","description":"Vegetables from an Italian Garden features 400 delicious recipes showcasing over 40 different kinds of vegetables newly collected by the editors behind the classic Italian cooking bible, The Silver Spoon. Authentic and easy-to-use, the book will reveal how Italians use vegetables year-round to prepare simple yet crowd-pleasing dishes.The book is organized by season in four color-coded sections (Spring, Summer, Fall and Winter) to help you conveniently browse for recipes by time of year. Each season is subdivided into chapters for different vegetables highlighting best-known varieties, appearance, storage and preparation and everything you need to know to maximize flavor and nutritional content. It even includes information on how to plant and harvest each vegetable in your own home garden.Then come the recipes! Each season includes approximately 100 recipes organized further by main vegetable ingredient. For example for Spring, the book reveals how to utilize the best of the season’s bounty with main ingredients including Spinach, Swiss Chard, Wild Greens, Artichokes, Asparagus, Fava Beans, Peas, Radishes, Avocados, Onions and Belgian Endive.Offering something for everyone, two-thirds of the recipes are vegetarian, and the remaining third feature beef, chicken, pork or fish as co-stars and are coded with unique symbols to make pleasing any dietary preference easy. As stated in the book’s introduction by the Editors, “Italian cuisine is by no means vegetarian, but vegetables play an important and integral role to every meal.”","brand":"Phaidon","offers":[{"title":"Default Title","offer_id":48297861710117,"sku":"PH1080","price":27.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0831\/3179\/3701\/files\/PH1080_8627a416-3560-4064-9c63-77c015eabb60.jpg?v=1764624184"},{"product_id":"verdens-bedste-burgere","title":"Verdens bedste burgere","description":"En burger er et genialt koncept: Et helt måltid, hvor alle smage, teksturer, dufte og farver, ja, alt, hvad der udgør en burger, er samlet på et meget lille areal mellem den varme under- og overbolle. Der er en grund til, at burgere spises overalt i verden.I de senere år er fastfood kommet ud af skammekrogen – det skyldes måske, at så mange cafeer og restauranter har taget burgeren til sig og eksperimenterer på alle fronter med gode råvarer og interessante sammensætninger. Men hvorfor ikke lave burgeren selv fra bunden sammen med familie og venner?Inspirationen til denne bog er hentet fra mange steder i verden, og som den vil vise, behøver en burger ikke altid at være med kød. Faktisk er der stor vægt på grønne burgere, som nok kan overraske de fleste.Der gives forslag til både vegetar-, insekt-, fiske-, skaldyr- og kødburgere – alle krydret med fantasifuldt og spændende fyld og tilbehør, som er lige til at gå til og let at lave.I alt 60 opskrifter på burgere og 125 opskrifter på fyld og tilbehør.Eksempler fra bogen er– Rødbedeburger med peberrodscreme, hyldeblomstsyltede rødløg og feta– Linseburger med trøffelmayo, sød kartoffel og rugbrødscroutoner– Flækærteburger med kirsebærketchup, blåskimmelost og rabarberchutney– Strudseburger med peberfrugtrelish, pistaciesmør og friteret lotusrod– Torskeburger med grønkålspesto og agurkesalat– Kammuslingesliders med passionsfrugtcreme og mangosalsa– Pulled pork-burger med Kentucky whisky-mayo, spicy okrapickles og cajunstegte røgede østersOg naturligvis den klassiske oksekødsburger med chilimayo, tomatketchup, syltet agurk og bacon.","brand":"Muusmann","offers":[{"title":"Default Title","offer_id":48297878585637,"sku":"MF1001","price":23.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0831\/3179\/3701\/files\/MF1001.jpg?v=1764638183"},{"product_id":"vietnamese","title":"Vietnamese","description":"In Vietnamese, Uyen Luu demonstrates that Vietnamese food is just as easy to whip up as a bowl of pasta – all you need is a good bottle of fish sauce and a little enthusiasm!Uyen shares over 85 of her tastiest recipes – some traditional, some with a modern twist – using ingredients that are available at your local supermarket.Recipes include noodle soups, salads, family-style sharing plates, one-pot wonders and dinner-party showstoppers, which are all easy to prepare, adapt and enjoy. The recipes are impressive yet simple: try the Crispy Roast Pork Belly; Sea Bass in Tomato, Celery \u0026amp; Dill Broth; or Fried Noodles \u0026amp; Greens.Vietnamese is filled with fuss-free, delicious recipes that are quick to prepare, and will have you eating Vietnamese meals on a regular basis.","brand":"Hardie Grant","offers":[{"title":"Default Title","offer_id":48297916629285,"sku":"HG1084","price":23.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0831\/3179\/3701\/files\/HG1084_e0b6f9b5-5e34-495f-8b17-e7a3c3eb9e7d.jpg?v=1764620492"},{"product_id":"vietnamese-made-easy","title":"Vietnamese Made Easy","description":"From broths and noodle soups to salads and stir-fries, Vietnamese Made Easy is a modern and vibrant collection of quick, easy, flavoursome recipes.\nVietnamese food is all about the balance of sweet and salty and sour and bitter and umami, as well as the contrast of elements like texture and temperature, but it doesn’t need to be complicated.\nWith accessible ingredients and simple, practical instructions, Vietnamese Made Easy reveals how you can easily prepare delicious Vietnamese dishes bursting with flavour at home.","brand":"Hardie Grant","offers":[{"title":"Default Title","offer_id":48297917481253,"sku":"HG1198","price":20.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0831\/3179\/3701\/files\/HG1198_747b8f25-a9ce-4fa6-a6a0-9479b9d2a8a7.jpg?v=1764623229"},{"product_id":"vietnamese-vegetarian","title":"Vietnamese Vegetarian","description":"Vietnamese Vegetarian showcases over 80 of the tastiest vegetarian Vienamese recipes from Uyen Luu.From quick dishes such as Sweet Potato Noodles with Roasted Fennel and Sweetheart Cabbage and Omelette Banh Mi, to dishes fit for a feast such as Mushroom and Tofu Phở and Rice Paper Pizza, as well as sweet treats like Rainbow Dessert and Lotus and Purple Sweet Potato Rice Pudding, there is a vast array of dishes for any occasion.With tips and tricks on how to adapt the recipes to use alternative ingredients, this is bound to be everyone’s go-to book on vegetarian Vietnamese food.","brand":"Hardie Grant","offers":[{"title":"Default Title","offer_id":48297920790821,"sku":"HG1141","price":23.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0831\/3179\/3701\/files\/HG1141_3a4b4a4f-b3dc-4a63-b22f-725e42d7bc78.jpg?v=1764623802"},{"product_id":"wabi-sabi-welcome","title":"Wabi-Sabi Welcome","description":"Discover a Simpler, More Authentic Way to Entertain\u2028Wabi-Sabi Welcome is sharing a pot of tea with friends. 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It is well-worn linens, bouquets of foraged branches, mismatched silverware, and heirloom bowls infused with the spirit of meals served with love.\n\u003cbr\u003e\u003cbr\u003e\nIn this lush entertaining manual, author Julie Pointer Adams invites readers into artful, easygoing homes around the world—in Denmark, California, France, Italy, and Japan—and teaches us how to turn the generous act of getting together into the deeper art of being together.","brand":"Artisan","offers":[{"title":"Default Title","offer_id":48297971024165,"sku":"AR1020","price":28.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0831\/3179\/3701\/files\/AR1020_142dff18-d79a-4d4f-88c2-b37bfbb36084.jpg?v=1764635584"},{"product_id":"tomato","title":"Tomato","description":"Vibrant, bright and bursting with flavour, this is the definitive guide to the much-loved tomato.Where would we be without the tomato? 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Celebrating juicy, seasonal produce at the height of tomato season, there are also dishes that work just as well (or better) with tinned tomatoes during the colder months, ensuring year-round feasting.A fascinating cookbook for when you’re stuck with a glut, or simply if you want to explore new flavours and techniques, Tomato is a colourful and dynamic source of kitchen inspiration.","brand":"Hardie Grant","offers":[{"title":"Default Title","offer_id":48298059727141,"sku":"HG1155","price":21.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0831\/3179\/3701\/files\/HG1155_ac15ca1d-9c44-4d59-b237-bef9c04fac90.jpg?v=1764610482"},{"product_id":"urban-homesteads","title":"Urban Homesteads","description":"In a fast-paced world with mega upheaval, including climate crises and a global pandemic, the allure of growing your own food, being self-sufficient, and living green is immense. 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With beautiful full-colour photos, gathered here are stories of people who have set up their own productive and abundant back yard or patio, as well as examples of great vertical planters, indoor gardens, and those who have reached into the urban community allotment. Use this book to start your own journey with an urban homestead lifestyle, with lots of generous tips, modern green concepts as well as a twist of modern, technically savvy know-how. All the practical guidance you need on how to be the change you want to see.","brand":"ACC Art Books","offers":[{"title":"Default Title","offer_id":48298119528741,"sku":"AC1070","price":30.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0831\/3179\/3701\/files\/AC1070_46f67ff7-b4af-43e1-9fcd-5e5c7f98f83f.jpg?v=1764627143"},{"product_id":"the-pleasures-of-eating-well","title":"The Pleasures of Eating Well","description":"For years the COMO Shambala team has promoted energy, wellness, and an inner glow through food across their exclusive international resorts. 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Each is presented with clear, straightforward instructions accessible to home cooks of all skill levels.\n\u003cbr\u003e\u003cbr\u003e\nAlong with authentic breakfasts, lunches, dinners, and desserts, the book includes an entire chapter dedicated to pulses - high-protein superfoods such as chickpeas, beans and lentils - as well as special sections for breads, drinks, sauces, and basics that every fan of Mexican cuisine should master.\n\u003cbr\u003e\u003cbr\u003e\nBeautifully designed, with an eye-popping cover and vivid photography throughout, The Mexican Vegetarian Cookbook is an inspiring addition to any home cook's kitchen shelf.\n\u003cbr\u003e\u003cbr\u003e\nChapters and recipes include:\n\u003cbr\u003e\u003cbr\u003e\nBreakfasts: Huevos Ahogados, Oaxacan Mushroom Turnovers\nLunches: Pasilla Chiles Stuffed with Beans and Wrapped in Plantain, Vegetarian Ceviche\nSnacks (Botanas y Antojitos): Pickled Jalapeños\nSalads and Sides: Potato Salad with Watercress and Avocado\nSoups: Mexican Corn Soup\nEntradas: Watermelon and Tequila Jicama Salad\nPlatos Fuertes: Ancho Chiles Stuffed with Vegetable Tamal\nPulses : White Bean Salad with Vegetables\nDesserts: Mango Tarte Tatin, Quick Flourless Chocolate and Pecan Cake\nBreads: Goat Cheese and Zucchini Bread\nDrinks: Watermelon and Strawberry Cooler\nBasics: Corn Tortillas\nMoles, Sauces, and Marinades (Moles, Salsas, y Adobos): Spicy Adobo","brand":"Phaidon","offers":[{"title":"Default Title","offer_id":48298357850405,"sku":"PH1230","price":41.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0831\/3179\/3701\/files\/PH1230_4a2c4e30-3437-44e4-86d0-b0f1a06a2159.jpg?v=1764613855"},{"product_id":"the-new-grand-tour-english","title":"The New Grand Tour – English","description":"The ultimate Tour de France performance cookbook, a brand new version of the modern classic, a must-have for all cycling aficionados serious about nutritional intake. 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Based on actual food prepared for professional cycling s grueling 3-week Grand Tours including the Giro, Tour de France and the Vuelta, this book is a guide on how to cook, what to eat and how to maximize athletic performance throughout the year.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eHannah Grant has a background in modern sports nutrition and The Grand Tour Cookbook focuses on the challenges presented by the caloric requirements of an endurance athlete: solutions are presented that comprise a beneficial carbohydrate intake, a bounty of ideas to keep vegetables, proteins and good fats captivating and mouth watering. Maximise your performance by changing the way you eat - lose weight, get more energy, conquer those goals and become a successful rider. Acknowledged by the world s best restaurant executive head chef Rene Redzepi (NOMA, Copenhagen), the book also features insight and experience from Exercise Physiologist-Nutrition Scientist Stacy T Sims, MSc, PhD, World Tour riders To be announced Read opinions on food and nutrition for body and mind and how they optimise performance through eating intelligently","brand":"Musette Publishing","offers":[{"title":"Default Title","offer_id":48298416570661,"sku":"HS1001","price":32.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0831\/3179\/3701\/files\/HS1001_818495b7-7b0b-4f84-976b-546757a74263.jpg?v=1764629826"},{"product_id":"the-nutmeg-trail","title":"The Nutmeg Trail","description":"‘as fragrant as it is fascinating’ – Tom Parker-Bowles, Daily Mail’s Best Books for Cooks 2022Interwoven with divine recipes and stories, Eleanor Ford’s latest cookbook The Nutmeg Trail is a fascinating culinary exploration of spice, showcasing how centuries of spice trading and cultural diffusion changed the world’s cuisine. This cookbook is perfect for fans of Yotam Ottolenghi, Fuchsia Dunlop, John Keay and Romy Gill.Eleanor Ford is known for her award-winning cookbooks Samarkand and Fire Islands. Now, in her latest cookbook, Eleanor presents a unique and enlightening guide to cooking with spice as she follows the trails of ancient maritime trade through Indonesia, Malaysia, China, Vietnam, Thailand, China, Sri Lanka, India, Iran, and the Emirates.The Nutmeg Trail is an enhanced look at the flavour profiles that we use in cooking to add that something to a dish. Eleanor examines how spices can be used, combined and layered―how some bring sweetness, others fragrance, heat, pungency, sourness or earthiness to create something one-of-a-kind. Chapters and recipes are divided by spice―by the fire and thunder of ginger and peppercorns, floral petals \u0026amp; bark, chillies, lime \u0026amp; lemongrass, earthy cumin \u0026amp; coriander, plus complex spice blends.","brand":"Murdoch Books","offers":[{"title":"Default Title","offer_id":48298442621221,"sku":"MU1029","price":23.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0831\/3179\/3701\/files\/MU1029_c06f253f-eab4-48a2-ad98-5b6ebb777e9d.jpg?v=1764613847"},{"product_id":"the-gourmand-s-egg-a-collection-of-stories-recipes","title":"The Gourmand’s Egg. A Collection of Stories \u0026 Recipes","description":"Poached, scrambled, boiled, whipped into a cocktail, transformed into a painting medium, tossed at an enemy’s house. As the most striking of paradoxes, the egg exists in happy suspension between humble household ingredient and ever-powerful source of life.\n\nOne of the most enduring symbols throughout antiquity, eggs were used by the Romans to dispel evil spirits, modeled as priceless artifacts for the Russian nobility, and were woven into Egyptian mythology. In the debut volume of TASCHEN’s series with cult-favorite The Gourmand journal, we celebrate the link between food and culture in a visual and literary exploration of the powerhouse kitchen staple. A collection of original essays and archetype recipes, from the perfect poach to artful desserts, celebrates the diversity of culinary traditions around the world.\n\nThe Gourmand’s Egg. A Collection of Stories and Recipes is illustrated with exclusive commissions by acclaimed still life photographers―equal parts sumptuous, absurd, lurid, mouthwatering, and undeniably The Gourmand. Rounding out the volume are works from art history’s titans, including Salvador Dalí, Jean-Michel Basquiat, Frida Kahlo, David Hockney, and Man Ray alongside texts from chef, food writer, and critic Ruth Reichl and writer and editor Jennifer Higgie, and more. “In cooking ― as in almost every-thing else,” Reichl said. “It all starts with an egg.”","brand":"Taschen","offers":[{"title":"Default Title","offer_id":48298519953701,"sku":"TA1581","price":35.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0831\/3179\/3701\/files\/TA1581_a21df4f2-7016-48ef-a478-269166e5c37d.jpg?v=1764610493"},{"product_id":"the-green-barbecue-cookbook","title":"The Green Barbecue Cookbook","description":"The Green Barbecue Cookbook is a collection of mouthwatering vegetarian recipes, all of which are cooked with fire.From grilling directly onto fire to cooking with indirect fire, it covers everything that you need to know about making great food over the flame.Try a Quinoa and Sweet Potato Burger or a Pizza with Pumpkin and Chanterelles, paired with Oven-Baked Onions and Deep-Fried Sweet Potato Crisps. Plus, you can even try your hand at cocktail recipes, such as Smoky Pineapple Sour and Sangritas.With atmospheric photography and charming illustrations, Martin’s approach to meat-free cooking is anything but boring.","brand":"Hardie Grant","offers":[{"title":"Default Title","offer_id":48298526671141,"sku":"HG1091","price":19.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0831\/3179\/3701\/files\/HG1091_6d5a2b82-f426-4a8b-b1c5-bdd696513cfd.jpg?v=1764627868"},{"product_id":"the-italian-bakery","title":"The Italian Bakery","description":"Bake like an Italian with this latest Silver Spoon treasure – a culinary inspiration and go-to kitchen companionThe Silver Spoon is known throughout the world as the authoritative voice on Italian cuisine and the leading Italian culinary resource. The Italian Bakery is the first volume in the Silver Spoon library to focus on dolci – the Italian term for all sweet treats. Dishes found in bakeries throughout Italy’s diverse regions come to life in 140 accessible classic and contemporary patisserie recipes, including a library of 50 core recipes for basic baking building blocks, each illustrated with step-by-step photography, geared toward novices and experienced bakers alike. Filled with cakes, pastries, pies, cookies, sweets and chocolates, and frozen puddings, the collection showcases a wide range of delectable desserts suitable for everyday indulgences and special-occasion celebrations – the Italian way.","brand":"Phaidon","offers":[{"title":"Default Title","offer_id":48298548429093,"sku":"PH1182","price":37.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0831\/3179\/3701\/files\/PH1182_b506cbf4-acb0-4622-8341-91832270ef0b.jpg?v=1764616985"},{"product_id":"the-italian-deli","title":"The Italian Deli","description":"“Some of the happiest years of my life were spent cooking next to Theo. He's an extraordinary cook and his food is consistently delicious. What a wonderful cookbook broken down into simple, delicious chapters – I love it.” Jamie OliverFrom biscotti to limoncello, the world’s love affair with Italian delis goes back many years.The Italians have taken the very best of Italian produce all over the world. From Hong Kong to London, Sydney to Brooklyn, people everywhere have access to a treasure trove of ingredients through Italian delicatessens.Theo Randall's The Italian Deli Cookbook showcases delicious family recipes using favourite ingredients. Easily accessible in supermarkets now too, and worth paying a little extra for the very best, these are transformative ingredients that can make for easy lunches and suppers, or dinner party centrepieces.With 100 recipes using cured meats, smoked fish, jarred vegetables, vinegars, olives, pasta, pulses, cheeses and wine, stunning photography throughout, and original, simple recipes, as well as a directory of classic delicatessens worldwide, elevate your cooking the easy way with the expert guidance of world-renowned chef Theo Randall.","brand":"Hardie Grant","offers":[{"title":"Default Title","offer_id":48298550493477,"sku":"HG1158","price":26.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0831\/3179\/3701\/files\/HG1158_ae1319d8-cc54-4eb3-9f92-6855ecca221f.jpg?v=1764627860"},{"product_id":"the-korean-cookbook","title":"The Korean Cookbook","description":"‘Stunning and comprehensive.’ –Vogue\n\u003cbr\u003e\u003cbr\u003e\n350 authentic and delicious Korean recipes for the home cook, written by the perfect guides to this extraordinary cuisine – an acclaimed Korean chef and a Korean culinary expert\n\u003cbr\u003e\u003cbr\u003e\nThe Korean Cookbook celebrates traditional regional dishes and everyday food found in home kitchens from Seoul to Jeju Island. This stunning collection features more than 350 recipes organized into traditional Korean meals, including pantry staples, fermented foods, rice, vegetable dishes, raw food, noodles, stir-fries, grilled meats, soups, stews, hotpots, noodles, dumplings, porridges, rice cakes, and desserts. Acclaimed Atomix chef JP Park and culinary researcher, chef, and writer Jungyoon Choi share their years of research and expertise, together with their knowledge of the ingredients, culture, and traditions of Korean food in this, the first comprehensive book on Korean home cooking, expansive in breadth and approach and filled with tasty and achievable authentic recipes for the home cook.","brand":"Phaidon","offers":[{"title":"Default Title","offer_id":48298698768677,"sku":"PH1296","price":41.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0831\/3179\/3701\/files\/PH1296_f32e593c-9422-4fbc-aff5-8ddafee9d3d0.jpg?v=1764640827"},{"product_id":"the-avocado-book","title":"The Avocado Book","description":"The Avocado Book is a celebration of the world’s most instagrammed fruit.With over 60 recipes taking you from breakfast to dessert, this book proves that avocados are not only tasty and nutritious but incredibly versatile.With everything from Avo Nuggets to Avo Ice Pops, The Avocado Book is full of culinary creations and inspiration on how to prep, style and eat this #1 superfood.Chapters include:Toast and Eggs – Is there a more iconic duo?Avocado Gardens – An instant eye-catcher, without too much effort.Bowls and Salads – The avocado’s velvety richness turns even the simplest salad into on that is sumptuous and substantial.Fancy Fast Food – The deliciously rich and creamy flavour of avocado makes it an excellent substitute for ‘greasy’ snacks.Classics – For the aficionados out there, avocados can be introduced to classic dishes such as steak tartare and gnocchi.Snack-bar – Accessorise your guacamole with creme fraiche, or feta and be inspired by other tasty avocado snacks.Sweets – A wonderful alternative for cream or butter, the avocado is well-suited to making vegan desserts – and it’s healthy!","brand":"Pavilion Books","offers":[{"title":"Default Title","offer_id":48298720952613,"sku":"PA1000","price":15.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0831\/3179\/3701\/files\/PA1000_865fa609-9849-4a4c-96fb-b7fcb92591ef.jpg?v=1764622426"},{"product_id":"the-cake-cook-book","title":"The Cake Cook Book","description":"\"EAT RACE WIN presents The Cake Cookbook. Now you can eat your cake and have your veggies too. These cakes are designed for training, social events, and special diets in mind, used and baked by athletes and families too.\nFeaturing: The endurance pie, the podium pie, the race cakes, and the climber’s cake. Learn how to bake cakes that are gluten-free, without added sugars, dairy free, and vegan. Learn how to turn plain vegetables into delicious cakes by using carrots, sweet potatos, potatoes, beets, and even celeriac – yep your kids will love it.\nAnyone can bake a cake with flour, sugar, and eggs…too easy and way too boring. No, real winners bake with vegetables! The Cake Cookbook teaches you how to bake delicious cakes with vegetables, designed for endurance training and fine tuned so the whole family will eat and ask for more. All cakes can be baked for training sessions in portion sizes or for parties with elaborate spreads on top. \"","brand":"Musette Publishing","offers":[{"title":"Default Title","offer_id":48298763223333,"sku":"NM1036","price":27.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0831\/3179\/3701\/files\/NM1036_b0d7b4bf-6ccb-464e-bbe3-dfdec1c98e5a.jpg?v=1764632034"},{"product_id":"the-book-of-citrus-fruits","title":"The Book of Citrus Fruits","description":"Famous First Edition: First printing of 5,000 numbered copies\n\u003cbr\u003e\u003cbr\u003e\nHave you ever thought of citrus fruits as celestial bodies, angelically suspended in the sky? Perhaps not, but J. C. Volkamer (1644–1720) did—commissioning an extravagant and breathtaking series of large-sized copperplates representing citrons, lemons, and bitter oranges in surreal scenes of majesty and wonder.\n\u003cbr\u003e\u003cbr\u003e\nOrdering plants by post mostly from Italy, Germany, North Africa, and even the Cape of Good Hope, the Nuremberg merchant Volkamer was a devotee of the fragrant and exotic citrus at a time when such fruits were still largely unknown north of the Alps. His garden came to contain a wide variety of specimens, and he became so obsessed with the fruits that he commissioned a team of copperplate engravers to create 256 plates of 170 varieties of citrus fruits, many depicted life size, published in a two-volume work. The first volume appeared in 1708, with the impressively lengthy title The Nuremberg Hesperides, or: A detailed description of the noble fruits of the citron, lemon and bitter orange; how these may be correctly planted, cared for and propagated in that and neighboring regions.\n\u003cbr\u003e\u003cbr\u003e\nIn both volumes, Volkamer draws on years of hands-on experience to present a far-reaching account of citrus fruits and how to tend them—from a meticulous walk-through of how to construct temporary orangeries, glasshouses, and hothouses for growing pineapples to commentary on each fruit variety, including its size, shape, color, scent, tree or shrub, leaves, and country of origin.\n\u003cbr\u003e\u003cbr\u003e\nIn each plate, Volkamer pays tribute to the verdant landscapes of Northern Italy, his native Nuremberg, and other sites that captured his imagination. From Genovese sea views to the Schönbrunn Palace, each locale is depicted in the same exceptional detail as the fruit that overhangs it. We witness branches heavy with grapefruits arching across a sun-bathed yard in Bologna and marvel at a huge pineapple plant sprouting from a South American town. The result is at once a fantastical line-up of botanical beauty and a highly poetic tour through the lush gardens and places where these fruits grew.\n\u003cbr\u003e\u003cbr\u003e\nFew colored sets of Volkamer’s work are still in existence today. This publication draws on the two recently discovered hand-colored volumes in the city of Fürth’s municipal archive in Schloss Burgfarrnbach. The reprint also includes 56 newly discovered illustrations that Volkamer intended to present in a third volume.","brand":"Taschen","offers":[{"title":"Default Title","offer_id":48298781212965,"sku":"TA1353","price":131.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0831\/3179\/3701\/files\/TA1353_56b10083-7c52-4e6a-b1a7-dd6b4253e006.jpg?v=1764615777"},{"product_id":"the-curry-guy-bbq","title":"The Curry Guy BBQ","description":"In this new book, the Curry Guy, Dan Toombs, brings you his best ever recipes for cooking outdoors and on a barbecue.With simplicity in mind, most of the 100 recipes can be cooked on a kettle-style barbecue – you’ll be amazed at how much can be cooked this way, no matter what the weather! Curry-house dishes and flavours work exceptionally well for grilling and live-fire cooking.Alongside familiar meals like kebabs and skewers, naans and tandoori chicken, Dan has developed original recipes for popular street food, as well as the most popular one-pot curries that can be cooked over the fire. 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Oscar Tucci, who purchased the restaurant in 1926, is an icon of dining, and his influence can still be seen in how we eat today. In the 1800s, Delmonico's introduced à la carte dining and white tablecloths to the dining room and created the phenomenon called the “power lunch”; the Tucci family then developed a strict code of hospitality, etiquette, and operations known as the Delmonico Way. With this book, home cooks and fans of the restaurant can draw from this stylish template to create their own unforgettable evenings. Told through the eyes of Oscar’s grandson, Max, who grew up in the family business, The Delmonico Way describes the grand mix of business and pleasure that went on in the front of house and behind the scenes, providing entertaining tips and recipes so you can relive the Tucci’s epic Delmonico’s glamour at home. Each chapter is organized around a style of dining that Delmonico’s pioneered or perfected, so you can host an impressive power lunch (featuring the restaurant’s signature wedge salad); a glamorous cocktail soirée before a night on the town with oysters Rockefeller and shrimp cocktail; and the perfect romantic dinner with a showstopping seafood tower and ribeye Bordelaise for two.","brand":"Rizzoli","offers":[{"title":"Default Title","offer_id":48298838327589,"sku":"RI1339","price":34.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0831\/3179\/3701\/files\/RI1339_987c26c2-a5ae-4266-84dc-a344b6c35af5.jpg?v=1764622417"},{"product_id":"tacos","title":"TACOS","description":"Lily Ramirez-Foran has spent years sharing how fun, vibrant and convivial Mexican food is and how easy it is to make at home, and what better way to do that than with tacos? 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