{"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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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. 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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. 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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":"vildplukket","title":"Vildplukket","description":"Med udgangspunkt i omkring 50 vilde planter og svampe deler kokkene Niki Sjölund og Lena Flaten ud af deres mere end 250 opskrifter med ingredienser direkte fra naturen.\n\nForfatterne ønsker at inspirere til at komme ud i naturen og få øjnene op for de fantastiske planter, som ofte står lige foran os. En no waste-tanke gennemsyrer hele bogen – for man kan faktisk næsten bruge alt.\n\nLæs også om, hvordan du opbevarer det bedst, så du kan opbygge dit eget spisekammer med ingredienser fra naturen. Ud for hver plante er der oplysninger om plantens placering og høsttidspunkt.\n\nNiki Sjölund er kokken, der sadlede om og valgte skoven som arbejdsplads. Lena Flaten er outdoor-kok og brænder for solidt madhåndværk.\n\nNiki Sjölund er vokset op i det sydlige Lapland med naturensom legeplads. Som kok har han arbejdet med vilde planter på restauranter som Ekstedt og Gro i Stockholm. Nikis interesse for naturens upåvirkede råvarer har ført til, at han i dag lever af at plukke vilde planter til en række af de bedste svenske restauranter. Niki Sjölund har også skrevet den populære Vilde svampe og Vildplukket. \n\nLena Flaten er født i Norge, men bor i Sverige, hvor hun driver restauranten Flammans Skafferi i den lille svenske by Jämtland. Lena Flaten er en af Sveriges bedste outdoor-kokke, og hendes kærlighed til økologi og lokalt produceret mad er tydelig i alle hendes opskrifter.","brand":"Turbine Forlaget","offers":[{"title":"Default Title","offer_id":48297108963621,"sku":"TR1037","price":25.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0831\/3179\/3701\/files\/TR1037_12c6e400-19c3-4b2a-8226-7960f91fdc71.jpg?v=1764632426"},{"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. Swiss Design Award winner Olga Prader brings the book to life with her playful illustrations, taking us deeply, delectably underground.","brand":"Apartamento","offers":[{"title":"Default Title","offer_id":48297128165669,"sku":"AM1024","price":30.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0831\/3179\/3701\/files\/AM1024_6d19d1d6-73f0-4aab-98e9-b6c80fbeec39.jpg?v=1764611775"},{"product_id":"tekebash-saba","title":"Tekebash \u0026 Saba","description":"A celebration of the food of Ethiopia's northernmost state Tigray, interweaved with the compelling story of author Saba Alemayoh and her mother Tekebash Gebre, who came to Australia as refugees and have nurtured a connection to their beloved homeland through shared recipes and rituals.\n\nFrom Tigray to the world, a love story through food.\n\nThis is not your regular cookbook. The recipes are a legacy of Tekebash Gebre, my extraordinary mother. 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. 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Magazine and The Financial Times \n\u003cbr\u003e\u003cbr\u003e\nWelcome to Casa Maria Luigia, Massimo Bottura and Lara Gilmore’s idyllic guest house in the Italian countryside \n\u003cbr\u003e\u003cbr\u003e\nLara Gilmore and Massimo Bottura – the renowned chef behind three-Michelin-starred restaurant Osteria Francescana – designed Casa Maria Luigia to celebrate the hospitality and wonderful, earthy cuisine of Italy’s Emilia-Romagna region. Their one-of-a-kind guest house boasts not only exquisite food, but gorgeous interiors filled with contemporary art, unique design objects, and an impressive collection of Italian cars and motorcycles. \n\u003cbr\u003e\u003cbr\u003e\nSlow Food, Fast Cars captures the extraordinary sensory and culinary experience of staying at Casa Maria Luigia. 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Evocative photography and personal essays tell the fascinating stories behind every element of this magical guest house, from the incredible food to the interior design, cars, vinyl collection, garden, and country landscape.","brand":"Phaidon","offers":[{"title":"Default Title","offer_id":48297236267301,"sku":"PH1281","price":41.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0831\/3179\/3701\/files\/PH1281_d1e1cea5-08ef-4e99-8f1d-20b167588b72.jpg?v=1764624482"},{"product_id":"a-man-and-his-kitchen","title":"A Man and His Kitchen","description":"Matt Hranek, the bestselling author of A Man \u0026amp; His Watch, Negroni, and other books, has a direct line to a certain kind of male reader. He knows just what they like, what they aspire to, the things that interest them. 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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. 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His beautiful photographs feature in the book alongside images of the finished dishes by Erik Olsson, the photographer behind Fäviken.","brand":"Phaidon","offers":[{"title":"Default Title","offer_id":48297299640613,"sku":"PH1047","price":41.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0831\/3179\/3701\/files\/PH1047_790d96fa-91b8-4fda-b5a3-f95645717700.jpg?v=1764611338"},{"product_id":"mexico-the-cookbook","title":"Mexico - The Cookbook","description":"\u003cp\u003eMexico: The Cookbook is the definitive bible of home-cooking from Mexico. With a culinary history dating back 9,000 years, Mexican food draws influences from Aztec and Mayan Indians and is renowned for its use of fresh aromatic ingredients, colorful presentations and bold food combinations.\u003c\/p\u003e\n\u003cp\u003eThe book features more than 650 delicious and authentic recipes that can be easily recreated at home. 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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":"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. It is preparing delicious food to nourish, not to show off. It’s keeping a basket of cozy slippers at the door for guests. 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":"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. This yearning for not being wholly reliant on the supermarket, and the growing concerns over pesticides and food miles has led to the resurgence in seeking old-world skills. As showcased in Urban Homesteads, the benefits of a productive garden on your doorstep or within arm’s reach, tending to chickens, harvesting your own honey, and using eco-friendly water-harvesting techniques are clear: fresh herbs, vegetables, and fruit on tap, fresh eggs, delicious honey; plus living at a slower pace, better value for money, and a more soothing and mindful existence. Of course, a healthy garden and environment also attracts beneficial insects and birds.Get inspired with this book’s range of eco-friendly possibilities from around the globe. 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. Now, COMO are throwing open their kitchens, revealing over 140 nutritional and holistic recipes designed to deliver pleasure, confidence, inspiration, and an overall healthy living philosophy.","brand":"Clearview","offers":[{"title":"Default Title","offer_id":48298148757797,"sku":"CV1003","price":37.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0831\/3179\/3701\/files\/CV1003_871af20a-9f23-49a4-9d2a-7a1b27fcc4bb.jpg?v=1764637823"},{"product_id":"the-mexican-vegetarian-cookbook","title":"The Mexican Vegetarian Cookbook","description":"An essential guide to vibrant, vegetarian Mexican home cooking, including naturally vegan, gluten-free, and dairy-free dishes\n\u003cbr\u003e\u003cbr\u003e\nVegetarian food is deeply woven into Mexico's diverse culinary history. In this blockbuster recipe collection from the bestselling author of Mexico: The Cookbook, home cooks will discover delicious traditional and modern dishes made with corn, beans, spices, and the incredible bounty of fruit, vegetables, legumes, seeds, and edible flowers grown across Mexico.\n\u003cbr\u003e\u003cbr\u003e\nThese healthy, wholesome recipes are meat-free by design, spotlighting Mexico's outstanding foods, instead of relying on hard-to-source ingredients or substitutions. 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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-noma-guide-to-fermantation","title":"The Noma Guide to Fermentation","description":"At Noma – four times named the world’s best restaurant – every dish includes some form of fermentation, whether it’s a bright hit of vinegar, a deeply savory miso, an electrifying drop of garum, or the sweet intensity of black garlic. Fermentation is one of the foundations behind noma’s extraordinary flavour profiles.\n\u003cbr\u003e\u003cbr\u003e\nNow Rene Redzepi, chef and co-owner of noma, and David Zilber, the chef who runs the restaurant’s acclaimed fermentation lab, share never-before-revealed techniques to creating noma’s extensive pantry of ferments. And they do so with a book conceived specifically to share their knowledge and techniques with home cooks. With more than 750 full-colour photographs, most of them step-by-step how-tos, and with every recipe approachably written and meticulously tested, Foundations of Flavor: The Noma Guide to Fermentation takes readers far beyond the typical kimchi and sauerkraut to include koji, kombuchas, shoyus, misos, lacto-ferments, vinegars, garums, and black fruits and vegetables. And – perhaps even more important – it shows how to use these game-changing pantry ingredients in 100 original recipes.\nFermentation is already building as the most significant new direction in food (and health). 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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. 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You won’t be able to resist.” – Jamie Oliver\n“Theo Randall’s Italian food is some of the best I’ve ever eaten.” – Diana Henry’s Autumn 2022 Best Cookbooks, The Telegraph\nElevate your cooking and eating the easy way with The Italian Pantry.\n\u003cspan class=\"a-text-italic\"\u003eWorld-renowned chef Theo Randall shares his 10 pantry staples and reveals his favourite ways to cook with them through 100 fabulous recipes covering Tomatoes, Porcini Mushrooms, Parmesan, Lemons, Leafy Greens, Ricotta, Polenta, Pine nuts, Honey and Breadcrumbs. 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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. 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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. 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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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But Doug McMaster is on another level entirely—he is doing some of the most thorough and thoughtful work on food waste today. This book gives you more than a glimpse into his mind. It provides a much needed roadmap for a future of limited resources and growing demands.” —Dan Barber, Chef\/Co-owner of Blue Hill and Blue Hill at Stone Barns\n\nSilo maps out an extraordinary new plan from radical young chef Douglas McMaster, founder of SILO the first zero food-waste restaurant—a food system for the future.\n\nHe’s a man on a mission—dedicated to weaning us from our entrenched and over-processed food habits, encouraging us to go for the purest, most natural and efficient way to cook and eat, committed to de-industrializing our food system so that we eat fresh, waste less and make the most of what nature gives us.\n\n“Sustainability,” ”organic,” and ”vegan” are words you won’t find in this enlightening polemic on the future of food as we know it. Here are some that you will: ”closed-loop systems,” ”radical suppliers,” ”off-grid ingredients,” ”waste-free prep” and “clean farming”. These are just some of the raw ingredients deftly chopped and mixed into an irresistable and intoxicating fusion. Part inspiration, part practical kitchen know-how, part philosophy—just add anarchic flavours and a dash of pure hope for a beautifully crafted book destined to be a refreshingly radical addition to your kitchen library.","brand":"Quarto","offers":[{"title":"Default Title","offer_id":48299153260837,"sku":"QU1072","price":20.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0831\/3179\/3701\/files\/QU1072_fa00dcb5-8543-4c82-8ff7-a933c69b7ca1.jpg?v=1764624912"},{"product_id":"simple","title":"Simple","description":"The Sunday Times and New York Times Bestseller. 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Ideer til morgenmad, madpakker og aftensmåltider året rundt samt til, hvordan rester sammen med forskelligt enkelt tilbehør kan blive til velsmagende og indbydende pålæg.I Danmark har vi flere hundrede års tradition for at spise rugbrød og smørrebrød. Trine Hahnemann har om nogen formidlet dette i kogebøger både herhjemme og i udlandet. 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