{"title":"Chefs \u0026 Restaurants","description":"\u003cp\u003eBrowse our Chefs \u0026amp; Restaurants collection. New Arrival.\u003c\/p\u003e","products":[{"product_id":"jerusalem-a-cookbook-yotam-ottolenghi-sami-tamimi-signed","title":"Jerusalem: A Cookbook (Yotam Ottolenghi, Sami Tamimi) *Signed*","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan class=\"a-text-bold\"\u003eBookplate signed by Yotam Ottolenghi mounted inside!\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"a-text-bold\"\u003eA collection of 120 recipes exploring the flavors of Jerusalem from the\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eNew York Times\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003ebestselling author of\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cem\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003ePlenty\u003c\/span\u003e\u003c\/em\u003e\u003cspan class=\"a-text-bold\"\u003e, one of the most lauded cookbooks of 2011.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003cbr\u003eIn \u003c\/span\u003e\u003cem\u003e\u003cspan class=\"a-text-italic\"\u003eJerusalem\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e, Yotam Ottolenghi and Sami Tamimi explore  the vibrant cuisine of their home city—with its diverse Muslim, Jewish, and Christian communities. Both men were born in Jerusalem in the same year—Tamimi on the Arab east side and Ottolenghi in the Jewish west. This stunning cookbook offers 120 recipes from their unique cross-cultural perspective, from inventive vegetable dishes to sweet, rich desserts. With five bustling restaurants in London and two stellar cookbooks, Ottolenghi is one of the most respected chefs in the world; in \u003cem\u003eJerusalem\u003c\/em\u003e, he and Tamimi have collaborated to produce their most personal cookbook yet.\u003c\/span\u003e\u003c\/p\u003e","brand":"Random House","offers":[{"title":"Default Title","offer_id":43241655369799,"sku":"rrh1789730388540","price":23.55,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0681\/9142\/0487\/files\/jerusalem-a-cookbook-yotam-ottolenghi-sami-tamimi-signed_1.jpg?v=1789730392"},{"product_id":"salt-fat-acid-heat-mastering-the-elements-of-cooking-samin-nosrat-signed","title":"Salt Fat Acid Heat: Mastering the Elements of Cooking (Samin Nosrat) *Signed*","description":"\u003cp\u003e\u003cstrong\u003eBookplate signed by Samin mounted inside.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared “America’s next great cooking teacher” by Alice Waters.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn the tradition of \u003c\/span\u003e\u003cem\u003e\u003cspan class=\"a-text-italic\"\u003eThe Joy of Cooking\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e\u003cem\u003e \u003c\/em\u003eand \u003c\/span\u003e\u003cem\u003e\u003cspan class=\"a-text-italic\"\u003eHow to Cook Everything\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e comes \u003c\/span\u003e\u003cem\u003e\u003cspan class=\"a-text-italic\"\u003eSalt, Fat, Acid, Heat\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e, an ambitious new approach to cooking. Chef and writer Samin Nosrat has taught everyone from professional chefs to middle school kids to author Michael Pollan to cook using her revolutionary, yet simple, philosophy. Master the use of just four elements—\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eSalt\u003c\/span\u003e\u003cspan\u003e, which enhances flavor; \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eFat\u003c\/span\u003e\u003cspan\u003e, which delivers flavor and generates texture; \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eAcid\u003c\/span\u003e\u003cspan\u003e, which balances flavor; and \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eHeat\u003c\/span\u003e\u003cspan\u003e, which ultimately determines the texture of food—and anything you cook will be delicious. By explaining the hows and whys of good cooking, \u003c\/span\u003e\u003cem\u003e\u003cspan class=\"a-text-italic\"\u003eSalt, Fat, Acid, Heat\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e\u003cem\u003e \u003c\/em\u003ewill teach and inspire a new generation of cooks how to confidently make better decisions in the kitchen and cook delicious meals with any ingredients, anywhere, at any time.\u003cbr\u003e\u003cbr\u003eEchoing Samin’s own journey from culinary novice to award-winning chef, \u003c\/span\u003e\u003cem\u003e\u003cspan class=\"a-text-italic\"\u003eSalt, Fat Acid, Heat\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e immediately bridges the gap between home and professional kitchens. With charming narrative, illustrated walkthroughs, and a lighthearted approach to kitchen science, Samin demystifies the four elements of good cooking for everyone. Refer to the canon of 100 essential recipes—and dozens of variations—to put the lessons into practice and make bright, balanced vinaigrettes, perfectly caramelized roast vegetables, tender braised meats, and light, flaky pastry doughs.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Simon \u0026 Schuster","offers":[{"title":"Default Title","offer_id":43241680437319,"sku":"lzs1789730724186","price":28.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0681\/9142\/0487\/files\/salt-fat-acid-heat-mastering-the-elements-of-cooking-samin-nosrat-signed_1.jpg?v=1789730728"},{"product_id":"southwestern-mitchell-marge-joan-sedgwick-soup-bowl-west","title":"(Southwestern) Mitchell, Marge \u0026 Joan Sedgwick. Soup Bowl West.","description":"\u003cp class=\"m_-1632122289378617667ox-c3e146ff3e-ox-0c8bcba38e-ox-2cc2710b31-ox-9cf73df61b-default-style\"\u003eIllus. with drawings throughout. 9x12\", pictorial wrappers. New York: Random House, [1976].\u003c\/p\u003e\n\u003cp class=\"m_-1632122289378617667ox-c3e146ff3e-ox-0c8bcba38e-ox-2cc2710b31-ox-9cf73df61b-default-style\"\u003eBest known for their Southwestern-style pates, quiches, souffles, salads, soups, and desserts, etc., Bakery Lane Soup Bowl was a small but popular restaurant in Middlebury, Vermont. Chicken livers Hermosilla, corn quiche, Mary Grace's mustard sauce, green corn chile rellenos, etc. \u003c\/p\u003e\n\u003cp class=\"m_-1632122289378617667ox-c3e146ff3e-ox-0c8bcba38e-ox-2cc2710b31-ox-9cf73df61b-default-style\"\u003eFine.\u003c\/p\u003e\n\u003cp class=\"m_-1632122289378617667ox-c3e146ff3e-ox-0c8bcba38e-ox-2cc2710b31-ox-9cf73df61b-default-style\"\u003e \u003c\/p\u003e\n\u003cp class=\"m_-1632122289378617667ox-c3e146ff3e-ox-0c8bcba38e-ox-2cc2710b31-ox-9cf73df61b-default-style\"\u003e(8)\u003c\/p\u003e","brand":"Friends of SF Library","offers":[{"title":"Default Title","offer_id":43241683288135,"sku":"ppg1789730755591","price":25.6,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0681\/9142\/0487\/files\/southwestern-mitchell-marge-joan-sedgwick-soup-bowl-west_1.jpg?v=1789730759"},{"product_id":"percorsi-gianluca-fusto","title":"Percorsi (Gianluca Fusto)","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eNOTE: This book is in Italian and English.\u003c\/p\u003e\n\u003cp\u003eFirst published in 1975 by master pastry chef Gianluca Fusto, this updated edition features stunning photography and a peek into Fusto's design process via illustrations of his creations. The book is separated into four chapters: the Pastry Shop, the Pastry Boutique, Chocolate, and Ice Cream.\u003c\/p\u003e\n\u003cp\u003eEach section provides technical information, reflections and useful tips along with tables, teaching aids, and practical information on storage, tasting temperature, type of service, and seasonality. There are is also a useful section on Shelf Life and and an Ingredient\/Technique Glossary. \u003c\/p\u003e","brand":"Amazon Italy","offers":[{"title":"Default Title","offer_id":43241684729927,"sku":"wuv1789730771238","price":117.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0681\/9142\/0487\/files\/percorsi-gianluca-fusto_1.jpg?v=1789730774"},{"product_id":"opera-cedric-grolet","title":"Opera (Cedric Grolet)","description":"\u003cp\u003eIn English.\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003eOp\u003c\/i\u003e\u003ci\u003eé\u003c\/i\u003e\u003ci\u003era Pâtisserie\u003c\/i\u003e\u003cspan\u003e marks the entrance of the most talented pastry chef of his generation, Cédric Grolet, into the world of boulangerie-pâtisserie. This book coincides with the opening of his new shop in the Opéra district in the heart of Paris.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFar from the haute couture pastries designed at palace hotels, with \u003cem\u003eOpera Pâtisserie\u003c\/em\u003e, Grolet returns to the essentials with a collection of hearty and accessible recipes. Follow your senses through the pages to discover the very best French recipes for viennoiseries, breads, biscuits, pastries, and frozen fruit sorbets. \u003c\/span\u003e\u003c\/p\u003e","brand":"Abrams","offers":[{"title":"Default Title","offer_id":43241693970503,"sku":"fca1789730875665","price":42.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0681\/9142\/0487\/files\/opera-cedric-grolet_1.jpg?v=1789730906"},{"product_id":"six-seasons-a-new-way-with-vegetables-joshua-mcfadden-signed","title":"Six Seasons: A New Way with Vegetables (Joshua McFadden) *Signed*","description":"\u003cp\u003e\u003cstrong\u003eSigned bookplate mouted inside!\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cem\u003eWinner, James Beard Award for Best Book in Vegetable-Focused Cooking!\u003c\/em\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eJoshua McFadden, chef and owner of renowned trattoria Ava Gene’s in Portland, Oregon, is a vegetable whisperer. After years racking up culinary cred at New York City restaurants like Lupa, Momofuku, and Blue Hill, he managed the trailblazing Four Season Farm in coastal Maine, where he developed an appreciation for every part of the plant and learned to coax the best from vegetables at each stage of their lives.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eIn \u003c\/span\u003e\u003ci\u003eSix Seasons\u003c\/i\u003e\u003cspan\u003e, his first book, McFadden channels both farmer and chef, highlighting the evolving attributes of vegetables throughout their growing seasons—an arc from spring to early summer to midsummer to the bursting harvest of late summer, then ebbing into autumn and, finally, the earthy, mellow sweetness of winter. Each chapter begins with recipes featuring raw vegetables at the start of their season. As weeks progress, McFadden turns up the heat—grilling and steaming, then moving on to sautés, pan roasts, braises, and stews. His ingenuity is on display in 225 revelatory recipes that celebrate flavor at its peak.\u003c\/span\u003e\u003c\/p\u003e","brand":"Hachette","offers":[{"title":"Default Title","offer_id":43241695543367,"sku":"qzs1789730921116","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0681\/9142\/0487\/files\/six-seasons-a-new-way-with-vegetables-joshua-mcfadden-signed_1.jpg?v=1789730927"},{"product_id":"flour-water-pasta-thomas-mcnaughton","title":"Flour + Water: Pasta (Thomas McNaughton)","description":"\u003cp\u003eA guide to the craft of pasta-making by chef Thomas McNaughton of San Francisco's flour + water.\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eChef Thomas McNaughton shares his time-tested secrets to creating simple, delicious, and beautiful artisan pasta—from the best fresh doughs to shaping and cooking every type of pasta. A true celebration of Italy’s pasta traditions,\u003cem\u003e flour + water\u003c\/em\u003e includes fifty seasonally influenced recipes for home cooks of every skill level. The recipes cover the flavor spectrum from well-loved classics to inventive combinations, such as Tagliatelle Bolognese; Pumpkin Tortelloni with Sage and Pumpkin Seeds; Tomato Farfalle with Chicken Polpettine, Roasted Peppers, and Basil; and Asparagus Caramelle with Brown Butter. With guidance from McNaughton and the secrets of flour + water’s dough room, anyone can learn to make amazing pasta at home.\u003c\/span\u003e\u003c\/p\u003e","brand":"Random House","offers":[{"title":"Default Title","offer_id":43241701343303,"sku":"mui1789730998722","price":23.18,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0681\/9142\/0487\/files\/flour-water-pasta-thomas-mcnaughton_1.jpg?v=1789731003"},{"product_id":"the-outdoor-kitchen-live-fire-cooking-from-the-grill-eric-werner","title":"The Outdoor Kitchen: Live-Fire Cooking from the Grill (Eric Werner)","description":"\u003cmeta charset=\"utf-8\"\u003eAnyone can learn to cook outside over a fire with this dazzling guide to setting up an outdoor kitchen, featuring practical tips and 80 recipes from the award-winning chef of Hartwood in Tulum, Mexico.\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eChef Eric Werner cooks nearly every dish served at Hartwood over wood fire, without gas or electricity, and when he's not at the restaurant, he's making delicious meals for his family, grilled in his own backyard outdoor kitchen. In this book, Werner shares the secrets to and recipes for simple, unrestricted, foolproof outdoor cooking in a way that reimagines the way you cook at home.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eWhether you already have a grill or have never cooked outdoors before, \u003c\/span\u003e\u003ci\u003eThe Outdoor Kitchen\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003eprovides all the tools and inspiration you need. Featuring step-by-step blueprints for constructing your own outdoor kitchen plus variations and modifications for store-bought grills, this handbook shows you how to build a high heat quickly and achieve a perfect sear.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eThe recipes range from grilled meats, fish, and vegetables to marinades, quick pickles, cocktails, and desserts, including:\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e  •  Grilled Lamb Chops and Burnt Cherries\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e  •  Rib Eye for One with Onion Jam\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e  •  Salmon and Almond-Tarragon Salsa Verde\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e  •  Grilled \u0026amp; Pickled Zucchini\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e  •  Grilled Romaine with Smoked Fish Dressing\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e  •  Burnt Strawberry Ice Cream\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eWhether you're cooking for yourself or your family on a weeknight or entertaining guests on the weekend, all the recipes are straightforward, with just a few ingredients and simple methods, for dishes that emphasize fresh flavor and the magic of wood-fired cooking.\u003c\/span\u003e","brand":"Random House","offers":[{"title":"Default Title","offer_id":43241702850631,"sku":"vvm1789731023405","price":26.6,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0681\/9142\/0487\/files\/the-outdoor-kitchen-live-fire-cooking-from-the-grill-eric-werner_1.jpg?v=1789731027"},{"product_id":"the-complete-nose-to-tail-fergus-henderson","title":"The Complete Nose to Tail (Fergus Henderson)","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cem\u003eThe Complete Nose to Tail\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eis an exhilarating compendium that brings together maverick chef Fergus Henderson’s two acclaimed cookbooks—\u003cem\u003eWhole Beast\u003cspan\u003e \u003c\/span\u003e\u003c\/em\u003eand\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eBeyond Nose to Tail. \u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eAdventurous palates as well as some of the most famous names in the food world—including Mario Batali, Anthony Bourdain, Jamie Oliver, and Daniel Boulud—flock to Fergus Henderson’s London restaurant, St. John, to indulge in his culinary artistry. A conscientious and resourceful chef who lives by the motto “Nose to Tail,” Henderson advocates using everything that is possibly edible of fowl, beast, and fish, creating dishes that fuse high sophistication with a strong tradition of rustic thriftiness.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eThe Complete Nose to Tail\u003cspan\u003e \u003c\/span\u003e\u003c\/em\u003epresents Henderson’s complete culinary oeuvre: recipes that offer a unique and delicious eating experience. Both refined and curious eaters can enjoy a taste of the wild side with such dishes as Pig’s Trotter Stuffed with Potato, Rabbit Wrapped in Fennel and Bacon, and Roast Bone Marrow and Parsley Salad, as well as sumptuous familiar fare, including Deviled Crab; Smoked Haddock, Mustard, and Saffron; and Green Beans, Shallots, Garlic, and Anchovies. There are desserts, too: sublime puddings, such as the St. John Eccles Cakes, and the timeless favorite Chocolate Ice Cream.\u003c\/p\u003e","brand":"Harper Collins","offers":[{"title":"Default Title","offer_id":43241703866439,"sku":"wee1789731037265","price":41.25,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0681\/9142\/0487\/files\/the-complete-nose-to-tail-fergus-henderson_1.jpg?v=1789731040"},{"product_id":"the-flavor-bible-karen-page-andrew-dornenburg","title":"The Flavor Bible (Karen Page, Andrew Dornenburg)","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eGreat cooking goes beyond following a recipe--it's knowing how to season ingredients to coax the greatest possible flavor from them. Drawing on dozens of leading chefs' combined experience in top restaurants across the country, Karen Page and Andrew Dornenburg present the definitive guide to creating \"deliciousness\" in any dish.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eThousands of ingredient entries, organized alphabetically and cross-referenced, provide a treasure trove of spectacular flavor combinations. Readers will learn to work more intuitively and effectively with ingredients; experiment with temperature and texture; excite the nose and palate with herbs, spices, and other seasonings; and balance the sensual, emotional, and spiritual elements of an extraordinary meal. Seasoned with tips, anecdotes, and signature dishes from America's most imaginative chefs, \u003c\/span\u003e\u003cem\u003eThe Flavor Bible\u003c\/em\u003e\u003cspan\u003e is an essential reference for every kitchen.\u003c\/span\u003e","brand":"Hachette","offers":[{"title":"Default Title","offer_id":43241705177159,"sku":"qwe1789731051477","price":35.55,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0681\/9142\/0487\/files\/the-flavor-bible-karen-page-andrew-dornenburg_1.jpg?v=1789731056"},{"product_id":"the-spice-companion-a-guide-to-the-world-of-spices-lior-lev-sercarz","title":"The Spice Companion: A Guide to the World of Spices (Lior Lev Sercarz)","description":"\u003cp\u003eA stunning and definitive spice guide by the country’s most sought-after expert, with hundreds of fresh ideas and tips for using pantry spices, 102 never-before-published recipes for spice blends, gorgeous photography, and breathtaking botanical illustrations.\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eSince founding his spice shop in 2006, Lior Lev Sercarz has become the go-to source for fresh and unusual spices as well as small-batch custom blends for renowned chefs around the world. \u003c\/span\u003e\u003ci\u003eThe Spice Companion\u003c\/i\u003e\u003cspan\u003e communicates his expertise in a way that will change how readers cook, inspiring them to try bold new flavor combinations and make custom spice blends. For each of the 102 curated spices, Lev Sercarz provides the history and origin, information on where to buy and how to store it, five traditional cuisine pairings, three quick suggestions for use (such as adding cardamom to flavor chicken broth), and a unique spice blend recipe to highlight it in the kitchen. Sumptuous photography and botanical illustrations of each spice make this must-have resource—which also features debossing on the front cover, an orange-stained book edge, and a silver ribbon marker—as beautiful as it is informative.\u003c\/span\u003e\u003c\/p\u003e","brand":"Random House","offers":[{"title":"Default Title","offer_id":43241706258503,"sku":"bzs1789731064985","price":35.55,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0681\/9142\/0487\/files\/the-spice-companion-a-guide-to-the-world-of-spices-lior-lev-sercarz_1.jpg?v=1789731069"},{"product_id":"i-am-a-filipino-and-this-is-how-we-cook-nicole-ponseca-miguel-trinidad","title":"I Am a Filipino: And This Is How We Cook (Nicole Ponseca, Miguel Trinidad)","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eNamed a Best Cookbook of the Year by \u003ci\u003eThe New Yorker\u003c\/i\u003e, \u003ci\u003eBoston Globe\u003c\/i\u003e, \u003ci\u003eChicago Tribune\u003c\/i\u003e, \u003ci\u003eLos Angeles Times\u003c\/i\u003e, \u003ci\u003eNew York Times Book Review\u003c\/i\u003e, \u003ci\u003eHouston Chronicle\u003c\/i\u003e, Food52, PopSugar, and more\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eFilipino food is having its moment. Sour, sweet, funky, fatty, bright, rich, tangy, bold—no wonder adventurous eaters consider Filipino food the next big thing (\u003c\/span\u003e\u003ci\u003eVogue\u003c\/i\u003e\u003cspan\u003e declares it “the next great American cuisine”). Filipinos are the second-largest Asian population in America, and finally, after enjoying Chinese, Japanese, Thai, and Vietnamese food, we’re ready to embrace Filipino food, too. Written by trailblazing restaurateurs Nicole Ponseca and Miguel Trinidad, \u003c\/span\u003e\u003ci\u003eI Am a Filipino\u003c\/i\u003e\u003cspan\u003e is a cookbook of modern Filipino recipes that captures the unexpected and addictive flavors of this vibrant and diverse cuisine.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eThe techniques (including braising, boiling, and grilling) are simple, the ingredients are readily available, and the results are extraordinary. There are puckeringly sour adobos with meat so tender you can cut it with a spoon, along with other national dishes like \u003c\/span\u003e\u003ci\u003ekare-kare\u003c\/i\u003e\u003cspan\u003e (oxtail stew) and \u003c\/span\u003e\u003ci\u003ekinilaw\u003c\/i\u003e\u003cspan\u003e (fresh seafood dressed in coconut milk and ginger). There are Chinese-influenced \u003c\/span\u003e\u003ci\u003epansit\u003c\/i\u003e\u003cspan\u003e (noodle dishes) and \u003c\/span\u003e\u003ci\u003elumpia\u003c\/i\u003e\u003cspan\u003e (spring rolls); Arab-inflected cuisine, with its layered spicy curries; and dishes that reflect the tastes and ingredients of the Spaniards, Mexicans, and Americans who came to the Philippines and stayed. Included are beloved fried street snacks like \u003c\/span\u003e\u003ci\u003eukoy\u003c\/i\u003e\u003cspan\u003e (fritters), and an array of sweets and treats called \u003c\/span\u003e\u003ci\u003emeryenda\u003c\/i\u003e\u003cspan\u003e. Filled with suitably bold and bright photographs, \u003c\/span\u003e\u003ci\u003eI Am a Filipino\u003c\/i\u003e\u003cspan\u003e is like a classic \u003c\/span\u003e\u003ci\u003ekamayan\u003c\/i\u003e\u003cspan\u003e dinner—one long, festive table piled high with food. Just dig in!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWORKMAN\u003c\/span\u003e\u003c\/p\u003e","brand":"Hachette","offers":[{"title":"Default Title","offer_id":43241711599687,"sku":"vla1789731163541","price":29.6,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0681\/9142\/0487\/files\/i-am-a-filipino-and-this-is-how-we-cook-nicole-ponseca-miguel-trinidad_1.jpg?v=1789731168"},{"product_id":"prune-gabrielle-hamilton","title":"Prune (Gabrielle Hamilton)","description":"\u003cspan\u003eA self-trained cook turned James Beard Award–winning chef, Gabrielle Hamilton opened Prune on New York’s Lower East Side fifteen years ago to great acclaim and lines down the block, both of which continue today. A deeply personal and gracious restaurant, in both menu and philosophy, Prune uses the elements of home cooking and elevates them in unexpected ways. The result is delicious food that satisfies on many levels.  \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eHighly original in concept, execution, look, and feel, the Prune cookbook is an inspired replica of the restaurant’s kitchen binders. It is written to Gabrielle’s cooks in her distinctive voice, with as much instruction, encouragement, information, and scolding as you would find if you actually came to work at Prune as a line cook. The recipes have been tried, tasted, and tested dozens if not hundreds of times. Intended for the home cook as well as the kitchen professional, the instructions offer a range of signals for cooks—a head’s up on when you have gone too far, things to watch out for that could trip you up, suggestions on how to traverse certain uncomfortable parts of the journey to ultimately help get you to the final destination, an amazing dish.\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eComplete with more than with more than 250 recipes and 250 color photographs, home cooks will find Prune’s most requested recipes—Grilled Head-on Shrimp with Anchovy Butter, Bread Heels and Pan Drippings Salad, Tongue and Octopus with Salsa Verde and Mimosa’d Egg, Roasted Capon on Garlic Crouton, Prune’s famous Bloody Mary (and all 10 variations). Plus, among other items, a chapter entitled “Garbage”—smart ways to repurpose foods that might have hit the garbage or stockpot in other restaurant kitchens but are turned into appetizing bites and notions at Prune.\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eFeatured here are the recipes, approach, philosophy, evolution, and nuances that make them distinctively Prune’s. Unconventional and honest, in both tone and content, this book is a welcome expression of the cookbook as we know it.\u003c\/span\u003e","brand":"Random House","offers":[{"title":"Default Title","offer_id":43241714909255,"sku":"wwz1789731236624","price":30.15,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0681\/9142\/0487\/files\/prune-gabrielle-hamilton_1.jpg?v=1789731243"},{"product_id":"sweet-desserts-from-londons-ottolenghi-yotam-ottolenghi-helen-goh-signed","title":"Sweet: Desserts from London's Ottolenghi (Yotam Ottolenghi, Helen Goh) *Signed*","description":"\u003cp\u003e\u003cstrong\u003eSpecial bookplate signed by Yotam Ottolenghi mounted inside!\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eYotam Ottolenghi is widely beloved in the food world for his beautiful, inspirational, and award-winning cookbooks, as well as his London delis and fine dining restaurant. And while he's known for his savory and vegetarian dishes, he actually started out his cooking career as a pastry chef. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003eSweet\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003eis entirely filled with delicious baked goods, desserts, and confections starring Ottolenghi's signature flavor profiles and ingredients including fig, rose petal, saffron, orange blossom, star anise, pistachio, almond, cardamom, and cinnamon. A baker's dream, \u003c\/span\u003e\u003ci\u003eSweet\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003efeatures simple treats such as Chocolate, Banana, and Pecan cookies and Rosemary Olive Oil Orange Cake, alongside recipes for showstopping confections such as Cinnamon Pavlova with Praline Cream and Fresh Figs and Flourless Chocolate Layer Cake with Coffee, Walnut, and Rosewater.\u003c\/span\u003e\u003c\/p\u003e","brand":"Random House","offers":[{"title":"Default Title","offer_id":43241714974791,"sku":"byr1789731237157","price":27.73,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0681\/9142\/0487\/files\/sweet-desserts-from-londons-ottolenghi-yotam-ottolenghi-helen-goh-signed_1.jpg?v=1789731244"},{"product_id":"polpo-a-venetian-cookbook-of-sorts-russell-norman","title":"POLPO: A Venetian Cookbook of Sorts (Russell Norman)","description":"\u003cp\u003eTucked away in London's edgy Soho district, Polpo is one of the most irrepressibly buzzing restaurants in town. Critics and food aficionados have been flocking to this understated bacaro where Russell Norman serves up small dishes-think tapas-from the back streets of Venice. A far cry from the tourist-trap eateries of the famous floating city, this kind of cooking is unfussy, innovative, and exuberantly delicious.\u003c\/p\u003e\n\u003cp\u003eThe 120 recipes in this book range from salads and snacks to small main courses, drinks, and desserts, including asparagus with Parmesan and anchovy butter; warm duck salad with beets and walnuts; crispy baby pizzas with zucchini, mint and chilli; scallops with lemon and peppermint; soft-shell crab in Parmesan batter with fennel; fizzy bellinis and glasses of bright orange spritz; panacotta with poached rhubarb; and warm autumn fruits with amaretto cream.\u003c\/p\u003e\n\u003cp\u003eThe recipes are accompanied by luminescent photography within a dazzling design, including a distinctive stripped-away spine to reveal colorful Japanese stitching--a feature that also allows the book to lie open flat on a chef's workstation. \u003cem\u003ePolpo\u003c\/em\u003e captures the unfrequented corners, bustling bacari, and sublime waterways of Venice as they've never been seen before.\u003c\/p\u003e","brand":"MPS","offers":[{"title":"Default Title","offer_id":43241717858375,"sku":"iyu1789731259244","price":37.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0681\/9142\/0487\/files\/polpo-a-venetian-cookbook-of-sorts-russell-norman_1.jpg?v=1789731264"},{"product_id":"mastering-pasta-the-art-and-practice-of-handmade-pasta-gnocchi-and-risotto-marc-vetri-signed","title":"Mastering Pasta: The Art and Practice of Handmade Pasta, Gnocchi, and Risotto (Marc Vetri) *Signed*","description":"\u003cspan\u003eAward-winning chef Marc Vetri wanted to write his first book about pasta. Instead, he wrote two other acclaimed cookbooks and continued researching pasta for ten more years. Now, the respected master of Italian cuisine finally shares his vast knowledge of pasta, gnocchi, and risotto in this inspiring, informative primer featuring expert tips and techniques, and more than 100 recipes.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eVetri’s personal stories of travel and culinary discovery in Italy appear alongside his easy-to-follow, detailed explanations of how to make and enjoy fresh handmade pasta. Whether you’re a home cook or a professional, you’ll learn how to make more than thirty different types of pasta dough, from versatile egg yolk dough, to extruded semolina dough, to a variety of flavored pastas—and form them into shapes both familiar and unique. In dishes ranging from classic to innovative, Vetri shares his coveted recipes for stuffed pastas, baked pastas, and pasta sauces. He also shows you how to make light-as-air gnocchi and the perfect dish of risotto. \u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eLoaded with useful information, including the best way to cook and sauce pasta, suggestions for substituting pasta shapes, and advance preparation and storage notes, \u003c\/span\u003e\u003ci\u003eMastering Pasta\u003c\/i\u003e\u003cspan\u003e offers you all of the wisdom of a pro. For cooks who want to take their knowledge to the next level, Vetri delves deep into the science of various types of flour to explain pasta’s uniquely satisfying texture and how to craft the very best pasta by hand or with a machine. \u003c\/span\u003e\u003ci\u003eMastering Pasta\u003c\/i\u003e\u003cspan\u003e is the definitive work on the subject and the only book you will ever need to serve outstanding pasta dishes in your own kitchen.\u003c\/span\u003e","brand":"Random House","offers":[{"title":"Default Title","offer_id":43241728802887,"sku":"vln1789731488644","price":24.08,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0681\/9142\/0487\/files\/mastering-pasta-the-art-and-practice-of-handmade-pasta-gnocchi-and-risotto-marc-_1.jpg?v=1789731495"},{"product_id":"the-nordic-cookbook-magnus-nilsson","title":"The Nordic Cookbook (Magnus Nilsson)","description":"\u003cp\u003e\u003cem\u003eThe Nordic Cookbook\u003c\/em\u003e offers an unprecedented look at the rich culinary offerings of the Nordic region with 700 recipes collected by the acclaimed Swedish chef Magnus Nilsson featured in the Emmy-Award winning US PBS series The Mind of a Chef and the Netflix docuseries Chef's Table.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eThe Nordic Cookbook\u003c\/em\u003e, richly illustrated with the personal photography of internationally acclaimed chef Magnus Nilsson, unravels the mysteries of Nordic ingredients and introduces the region's culinary history and cooking techniques.\u003c\/p\u003e\n\u003cp\u003eIncluded in this beautiful book are more than 700 authentic recipes Magnus collected while travelling extensively throughout the Nordic countries – Denmark, the Faroe Islands, Finland, Greenland, Iceland, Norway and Sweden – enhanced by atmospheric photographs of its landscapes and people. His beautiful photographs feature in the book alongside images of the finished dishes by Erik Olsson, the photographer behind\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eFäviken\u003c\/em\u003e.\u003c\/p\u003e\n\u003cp\u003eWith Magnus as a guide, everyone can prepare classic Nordic dishes and also explore new ones.\u003cem\u003eThe Nordic Cookbook\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eintroduces readers to the familiar (gravlax, meatballs and lingonberry jam) and the lesser-known aspects of Nordic cuisine (rose-hip soup, pork roasted with prunes, and juniper beer).\u003c\/p\u003e\n\u003cp\u003eOrganized by food type,\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eThe Nordic Cookbook\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003ecovers every type of Nordic dish including meat, fish, vegetables, breads, pastries and desserts. These recipes are achievable for home cooks of all abilities and are accompanied by narrative texts on Nordic culinary history, ingredients and techniques including smoking and home preserving. Additional essays explore classic dishes made for special occasions and key seasonal events, such as the Midsummer feast.\u003c\/p\u003e","brand":"Phaidon","offers":[{"title":"Default Title","offer_id":43241729032263,"sku":"rxg1789731489433","price":33.52,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0681\/9142\/0487\/files\/the-nordic-cookbook-magnus-nilsson_1.jpg?v=1789731496"},{"product_id":"chez-panisse-desserts-lindsey-r-shere","title":"Chez Panisse Desserts (Lindsey R. Shere)","description":"\u003cspan\u003eLindsey Shere, pastry chef at Chez Panisse since 1971, shares recipes for basic pastries, cookies, cakes, and creams grouped around their dominant ingredient -- from apples and berries to dried fruits, chocolate, wine, and spirits. The subtle, surprising results complement seasonal menus. Paperback.\u003c\/span\u003e","brand":"Random House","offers":[{"title":"Default Title","offer_id":43241730179143,"sku":"tvq1789731516249","price":19.75,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0681\/9142\/0487\/files\/chez-panisse-desserts-lindsey-r-shere_1.jpg?v=1789731521"},{"product_id":"momofuku-a-cookbook-david-chang-peter-meehan","title":"Momofuku: A Cookbook (David Chang, Peter Meehan)","description":"\u003cspan\u003eNever before has there been a phenomenon like Momofuku. A once-unrecognizable word, it's now synonymous with the award-winning restaurants of the same name in New York City (Momofuku Noodle Bar, Ssäm Bar, Ko, Má Pêche, Fuku, Nishi, and Milk Bar), Toronto, and Sydney. Chef David Chang single-handedly revolutionized cooking in America and beyond with his use of bold Asian flavors and impeccable ingredients, his mastery of the humble ramen noodle, and his thorough devotion to pork. \u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eChang relays with candor the tale of his unwitting rise to superstardom, which, though wracked with mishaps, happened at light speed. And the dishes shared in this book are coveted by all who've dined—or yearned to—at any Momofuku location (yes, the pork buns are here). This is a must-read for anyone who truly enjoys food.\u003c\/span\u003e","brand":"Random House","offers":[{"title":"Default Title","offer_id":43241730605127,"sku":"ogc1789731525718","price":31.2,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0681\/9142\/0487\/files\/momofuku-a-cookbook-david-chang-peter-meehan_1.jpg?v=1789731532"},{"product_id":"tapas-a-taste-of-spain-in-america-jose-andres-signed","title":"Tapas: A Taste of Spain in America (José Andrés) *Signed*","description":"\u003cp\u003e\u003cb\u003eBookplate signed by Jose Andre’s mounted inside. \u003cbr\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eA classic Spanish cookbook from José Andrés, a humanitarian, James Beard Award winner,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eNew York Times\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003ebestselling author, and one of TIME's 100 Most Influential People.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eTapas are Spain's gift to the world of great cooking: a fresh and fun way to eat with friends and family—and easy to make at home. Using simple Mediterranean ingredients, a tapas feast is a perfect combination of little dishes packed with big flavors. \u003c\/span\u003e\u003ci\u003eTapas\u003c\/i\u003e\u003cspan\u003e by José Andrés is the first major book in a generation to celebrate this world-renowned way of eating, from a man who is the best possible authority: an award-winning Spanish chef in America, with seven highly acclaimed restaurants to his name. Named \u003c\/span\u003e\u003ci\u003eBon Appétit\u003c\/i\u003e\u003cspan\u003e's Chef of the Year, José is a star in American cooking, as well as the nation's leading expert on Spanish cuisine. Having worked as a chef in the United States for two decades, he's also a thoroughly American cook who draws on American ingredients for his inspiration, and is a master at translating his native Spanish cooking for this country's kitchens.\u003c\/span\u003e\u003c\/p\u003e","brand":"Random House","offers":[{"title":"Default Title","offer_id":43241731457095,"sku":"ymq1789731541970","price":23.56,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0681\/9142\/0487\/files\/tapas-a-taste-of-spain-in-america-jose-andres-signed_1.jpg?v=1789731550"},{"product_id":"the-slanted-door-modern-vietnamese-food-charles-phan","title":"The Slanted Door: Modern Vietnamese Food (Charles Phan)","description":"\u003cp\u003e\u003cspan\u003eAward-winning chef and restaurateur Charles Phan opened The Slanted Door in San Francisco in 1995, inspired by the food of his native Vietnam. Since then, The Slanted Door has grown into a world-class dining destination, and its accessible, modern take on classic Vietnamese dishes is beloved by diners, chefs, and critics alike. \u003c\/span\u003e\u003ci\u003eThe Slanted Door\u003c\/i\u003e\u003cspan\u003e is a love letter to the restaurant, its people, and its food. Featuring stories in addition to its most iconic recipes, \u003c\/span\u003e\u003ci\u003eThe Slanted Door\u003c\/i\u003e\u003cspan\u003e both celebrates a culinary institution and allows home cooks to recreate its excellence.\u003c\/span\u003e\u003c\/p\u003e","brand":"Random House","offers":[{"title":"Default Title","offer_id":43241732374599,"sku":"ame1789731566955","price":28.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0681\/9142\/0487\/files\/the-slanted-door-modern-vietnamese-food-charles-phan_1.jpg?v=1789731571"},{"product_id":"vietnamese-home-cooking-charles-phan","title":"Vietnamese Home Cooking (Charles Phan)","description":"\u003cp\u003e\u003cspan\u003eWhen Charles Phan opened his now-legendary restaurant, The Slanted Door, in 1995, he introduced American diners to a new world of Vietnamese food: robustly flavored, subtly nuanced, authentic yet influenced by local ingredients, and, ultimately, entirely approachable. In this same spirit of tradition and innovation, Phan presents a landmark collection based on the premise that with an understanding of its central techniques and fundamental ingredients, Vietnamese home cooking can be as attainable and understandable as American, French, or Italian. \u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eWith solid instruction and encouraging guidance, perfectly crispy imperial rolls, tender steamed dumplings, delicately flavored whole fish, and meaty lemongrass beef stew are all deliciously close at hand. Abundant photography detailing techniques and equipment, and vibrant shots taken on location in Vietnam, make for equal parts elucidation and inspiration. And with master recipes for stocks and sauces, a photographic guide to ingredients, and tips on choosing a wok and seasoning a clay pot, this definitive reference will finally secure Vietnamese food in the home cook’s repertoire.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Random House","offers":[{"title":"Default Title","offer_id":43241736339527,"sku":"vcu1789731661238","price":22.8,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0681\/9142\/0487\/files\/vietnamese-home-cooking-charles-phan_1.jpg?v=1789731666"},{"product_id":"the-moosewood-cookbook-40th-anniversary-edition-mollie-katzen","title":"The Moosewood Cookbook: 40th Anniversary Edition (Mollie Katzen)","description":"\u003cp\u003e\u003cspan\u003ePaperback Edition.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn 1974, Mollie Katzen hand-wrote, illustrated, and locally published a spiral-bound notebook of recipes for vegetarian dishes inspired by those she and fellow cooks served at their small restaurant co-op in Ithaca, NY. Several iterations and millions of copies later, the\u003c\/span\u003e\u003ci\u003e\u003cspan\u003e \u003c\/span\u003eMoosewood Cookbook\u003c\/i\u003e\u003cspan\u003e has become one of the most influential and beloved cookbooks of all time—inducted into the James Beard Award Cookbook Hall of Fame, and coined a Cookbook Classic by the International Association of Culinary Professionals.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e Mollie’s\u003c\/span\u003e\u003ci\u003e\u003cspan\u003e \u003c\/span\u003eMoosewood Cookbook\u003c\/i\u003e\u003cspan\u003e has inspired generations to fall in love with plant-based home cooking, and, on the fortieth anniversary of that initial booklet, continues to be a seminal, timely, and wholly personal work. With a new introduction by Mollie, this commemorative edition will be a cornerstone for any cookbook collection that long-time fans and those just discovering \u003c\/span\u003e\u003ci\u003eMoosewood\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003ewill treasure.\u003c\/span\u003e\u003c\/p\u003e","brand":"Random House","offers":[{"title":"Default Title","offer_id":43241736896583,"sku":"juq1789731674837","price":20.01,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0681\/9142\/0487\/files\/the-moosewood-cookbook-40th-anniversary-edition-mollie-katzen_1.jpg?v=1789731678"},{"product_id":"faviken-4015-days-beginning-to-end-magnus-nilsson","title":"Fäviken: 4015 Days, Beginning to End (Magnus Nilsson)","description":"\u003cp data-mce-fragment=\"1\"\u003eIn 2019, Magnus Nilsson closed Fäviken, his one-of-a-kind restaurant in remote Sweden - a difficult decision, as it was close to his heart and at the height of its success. Here is the Fäviken story: how it became a world-class destination, how the industry it was a part of has changed, and why Magnus eventually elected to pursue new projects.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003ci data-mce-fragment=\"1\"\u003eFäviken: 4015 Days, Beginning to End\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eis a vital commentary on food culture today and includes illuminating essays on subjects as wide ranging as creativity; balancing familial responsibilities while running a restaurant; the hypocrisy of sustainability in restaurants; the search for lagom; social media; imitation vs. plagiarism; haute cuisine; the art of hospitality; and the importance of craft over innovation.\u003c\/p\u003e","brand":"Phaidon","offers":[{"title":"Default Title","offer_id":43241744826439,"sku":"otc1789731831846","price":46.16,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0681\/9142\/0487\/files\/faviken-4015-days-beginning-to-end-magnus-nilsson_1.jpg?v=1789731836"},{"product_id":"new-arrival-chez-panisse-bertolli-paul-alice-waters-chez-panisse-cooking-signed","title":"(*NEW ARRIVAL*) (Chez Panisse) Bertolli, Paul \u0026 Alice Waters. Chez Panisse Cooking. *Signed*","description":"\u003cp class=\"m_6692963811465895583default-style\"\u003e\u003cb\u003eBookplate SIGNED by Alice Waters \u003c\/b\u003emounted to the half-title. Illus. from photographs by Gail Skoff. Jacket. First Edition. NY: Random House, 1988.\u003c\/p\u003e\n\u003cp class=\"m_6692963811465895583default-style\"\u003e\u003cspan\u003e\u003cspan\u003eIn \u003cem\u003eChez Panisse Cooking\u003c\/em\u003e, chef Paul Bertolli -- one of the most talented chefs ever to work with Alice Waters -- presents the Chez Panisse kitchen's explorations and reexaminations of earlier triumphs. Expanding upon -- and sometimes simplifying -- the concepts that have made Chez Panisse legendary, Bertolli provides reflections, recipes, and menus that lead the cook to a critical and intuitive understanding of food itself, of its purest organic sources and most sublime uses. Perhaps best described by Richard Olney, \"\u003cem\u003ePaul Bertolli's cuisine is what 'health food' should be and never is: a celebration of purity. The food is imaginative but never complicated; it is art\u003c\/em\u003e.\"\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"m_6692963811465895583default-style\"\u003eFine.\u003c\/p\u003e\n\u003cp class=\"m_6692963811465895583default-style\"\u003e\u003cspan\u003e(53)\u003c\/span\u003e\u003c\/p\u003e","brand":"Green Apple","offers":[{"title":"Default Title","offer_id":43241754820679,"sku":"rqj1789732096043","price":98.75,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0681\/9142\/0487\/files\/new-arrival-chez-panisse-bertolli-paul-alice-waters-chez-panisse-cooking-signed_1.jpg?v=1789732100"},{"product_id":"momofuku-milk-bar-christina-tosi","title":"Momofuku Milk Bar (Christina Tosi)","description":"\u003cp\u003e\u003ci\u003eMomofuku Milk Bar\u003c\/i\u003e\u003cspan\u003e shares the recipes for Christina Tosi’s fantastic desserts—the now-legendary riffs on childhood flavors and down-home classics (all essentially derived from ten mother recipes)—along with the compelling narrative of the unlikely beginnings of this quirky bakery’s success. It all started one day when Momofuku founder David Chang asked Christina to make a dessert for dinner that night. Just like that, the pastry program at Momofuku began.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Random House","offers":[{"title":"Default Title","offer_id":43241755476039,"sku":"vpr1789732113118","price":25.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0681\/9142\/0487\/files\/momofuku-milk-bar-christina-tosi_1.jpg?v=1789732117"},{"product_id":"chasing-harvest-kevin-oconnor","title":"Chasing Harvest (Kevin O'Connor)","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eA chef's tale of love, loss, hopes, dreams, fears, fires \u0026amp; oil.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eWho among us has the courage to keep chasing our dreams, even when those dreams shatter into a million pieces? In \u003cem\u003eChasing Harvest\u003c\/em\u003e, culinary wunderkind Kevin O'Connor charts his remarkable journey from Californian hometown teen prodigy to globe-trotting Chef-at-Large for international olive oil producer Cobram Estate. Anchored around the company's olive harvests in both Northern and Southern Hemispheres, it reveals the trials and tribulations that led to this anointment, and the incredible produce, places and passions that continue to stoke the fires of his love for food.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003ePart memoir and journal, part cookbook—all heart—it is a captivating and visually sumptuous meditation on oil and flame as well as a searingly honest, gloriously unrefined account of a chef's search for meaning, one plate of food at a time.\u003c\/span\u003e\u003c\/p\u003e","brand":"Chronicle","offers":[{"title":"Default Title","offer_id":43241765732423,"sku":"ofb1789732332248","price":24.4,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0681\/9142\/0487\/files\/chasing-harvest-kevin-oconnor_1.jpg?v=1789732342"},{"product_id":"new-york-ted-james-rosalind-cole-the-waldorf-astoria-cookbook","title":"(New York) Ted James \u0026 Rosalind Cole. The Waldorf-Astoria Cookbook.","description":"\u003cp data-mce-fragment=\"1\"\u003eIllus. from photographs. Jacket. First Edition. NY: Bramhall House, [1969].\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe Waldorf Astoria opened in New York City in 1893, and became famous for its dining rooms (Peacock Alley, the Bull and the Bear, the Empire Room, and Oscar's) as well as its cocktails and of course the Waldorf salad. This is a history of the place, along with recipes. Old inscription to front free endpaper, else very good and bright. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e(9)\u003c\/p\u003e","brand":"Tom Ingalls","offers":[{"title":"Default Title","offer_id":43241767403591,"sku":"lmn1789732377514","price":38.4,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0681\/9142\/0487\/files\/new-york-ted-james-rosalind-cole-the-waldorf-astoria-cookbook_1.jpg?v=1789732381"},{"product_id":"etxebarri-juan-pablo-cardenal-jon-sarabia","title":"Etxebarri (Juan Pablo Cardenal, Jon Sarabia)","description":"\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eBittor Arginzoniz has achieved world fame as a grill genius with his restaurant Etxebarri, located in the farming community of Axpe, a tiny village nestled beneath mountains an hour’s drive southeast of Bilbao. When he bought the restaurant building in the centre of the village more than twenty-five years ago, he and his family rebuilt it entirely themselves. He is self-taught and has only ever worked in one kitchen – his own – where he designed and built his famous adjustable-height grills. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eWith no other reference than the oldest culinary technique in the world  - fire - he grills using utensils designed by himself, uses specific woods and has an obsessive search for the best product, Arginzoniz has revolutionized the way people roast meat, fish or vegetables. He cooks everything over a grill - even dessert -  everything has a unique taste to it. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eMichelin awarded Asador Etxebarri a Michelin star in 2010, describing the food as ‘an unadulterated pleasure for lovers of simply grilled and roasted dishes…’ and he is ranked number 6 in the San Pellegrino World’s 50 Best Restaurants 2017.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eHe rarely leaves the restaurant except to tend to his farm animals, which supply many of the raw ingredients for his tasting menu. This book describes the man, his kitchen and his recipes in words and stunning photography.\u003c\/span\u003e\u003c\/p\u003e","brand":"Casemate","offers":[{"title":"Default Title","offer_id":43241767862343,"sku":"njn1789732383179","price":38.46,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0681\/9142\/0487\/files\/etxebarri-juan-pablo-cardenal-jon-sarabia_1.jpg?v=1789732387"},{"product_id":"french-albert-michel-roux-new-classic-cuisine-chef-traci-des-jardins-copy","title":"(French) Albert \u0026 Michel Roux. New Classic Cuisine. Chef Traci des Jardins' copy.","description":"\u003cp data-mce-fragment=\"1\"\u003eChapter on wine by Michael Broadbent. Illus. by Paul Hogarth. Photographs by Anthony Blake. Jacket. First American Edition. Woodbury, NY: Barron's, [1984].\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eChef Traci des Jardins' copy\u003c\/strong\u003e, with her signature to upper front pastedown. A very good copy of a book about Nouvelle Cuisine by two of its most passionate adherents. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e(102)\u003c\/p\u003e","brand":"Omnivore Books on Food","offers":[{"title":"Default Title","offer_id":43241779724359,"sku":"maw1789732615811","price":50.25,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0681\/9142\/0487\/files\/french-albert-michel-roux-new-classic-cuisine-chef-traci-des-jardins-copy_1.jpg?v=1789732619"},{"product_id":"the-baker-in-me-daphna-rabinovitch","title":"The Baker in Me (Daphna Rabinovitch)","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003eDaphna Rabinovitch has been an enthusiastic baker from her childhood right through to a distinguished career as a pastry chef. In\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eThe Baker in Me\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eshe brings years of experience and a keen eye for details to a comprehensive guide that lets home bakers take charge of their kitchen. Science-based and technically sound, Daphna provides a warm and approachable guide to baking better than ever.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIn this book Daphna provides the information on how baking processes work. Take, for example, the ever popular chocolate chip cookie. Daphna explains how to make the cookies soft, chewy, or crispy, whatever you prefer, by varying the ingredients, the way you prepare the dough and how you cook them.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eWith chapters for cookies, bars, cakes, chocolate, muffins and quick breads, and pastries, as well as smart guides to technique, ingredients and equipment,\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eThe Baker in Me\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003ewill be a trusted, lasting resource in kitchens everywhere.\u003c\/p\u003e","brand":"Ingram","offers":[{"title":"Default Title","offer_id":43241780281415,"sku":"mhy1789732626169","price":27.45,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0681\/9142\/0487\/files\/the-baker-in-me-daphna-rabinovitch_1.jpg?v=1789732630"},{"product_id":"deja-sitio-para-el-postre-paco-torreblanca","title":"Deja Sitio Para el Postre (Paco Torreblanca)","description":"\u003cp\u003eNOTE: This book is in Spanish.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eDeja Sitio Para el Postre\u003c\/em\u003e is a book for pastry enthusiasts. With this book, chef Paco Torreblanca wants amateur and expert pastry chefs alike to learn new and surprising techniques. \u003cbr\u003e\u003cbr\u003eEach of the 44 recipes are organized according to their difficulty: from the beginner level, with the classic rice pudding or the fun chocolate lollipops, to the advanced level, with the colorful passion fruit tartlets or the surprising yogurt mousse. with matcha tea cake, passing through the intermediate level, with the delicious chocolate éclairs or the colorful glass of Swiss meringue and lemon. And finally, the recipes for the masterclass of the program, by Paco Torreblanca, with photographs of the sequences that illustrate step by step the preparation of the colorful macarons or the spectacular isomalt sugar technique.\u003cbr\u003e\u003cbr\u003eLeave room for dessert offers everything you need to know to prepare delicious and irresistible desserts that will not leave anyone indifferent and that will make you a master pastry chef without going through the set.\u003c\/p\u003e","brand":"Amazon Spain","offers":[{"title":"Default Title","offer_id":43241780478023,"sku":"ttx1789732628232","price":34.47,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0681\/9142\/0487\/files\/IMG_1071.jpg?v=1789732632"},{"product_id":"white-heat-25-marco-pierre-white","title":"White Heat 25 (Marco Pierre White)","description":"\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eA 25th anniversary edition of the collection of classic recipes from the 'enfant terrible' of the \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eUK restaurant scene, featuring striking photographs of his kitchen and his cooking.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eOnce in a blue moon a book is published that changes irrevocably the face of things. White \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eHeat is one such book. Since it w as originally produced in 1990, it has gone on to become \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eone of the most enduring classic cook books of our time. With its unique blend of outspoken \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eopinion, recipes, and dramatic photographs, White Heat captures the magic and spirit of \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eMarco Pierre White in the heat of his kitchen.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eMarco Pierre White, the original 'enfant terrible', has earned his place in British culinary \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003ehistory as much for his strong temperament as for his unique talent as a chef. The \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eyoungest chef ever to earn three Michelin stars, he has become not only a star chef of \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003einternational renown and food icon of our time, but also a multimillionaire entrepreneur.\u003c\/span\u003e\u003c\/p\u003e","brand":"Hachette","offers":[{"title":"Default Title","offer_id":43241982820423,"sku":"ttz1789732803015","price":35.2,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0681\/9142\/0487\/files\/white-heat-25-marco-pierre-white_1.jpg?v=1789732812"},{"product_id":"vegetable-simple-eric-ripert-signed","title":"Vegetable Simple (Eric Ripert) *Signed*","description":"\u003cp\u003e\u003cstrong\u003eSigned bookplate mounted inside.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eEric Ripert is the chef and co-owner of the acclaimed restaurant Le Bernardin, and the winner of countless Michelin stars, well known for his exquisite, clean, seafood-centered cuisine. But lately, Ripert has found himself reaching for vegetables as his main food source—and doing so, as is his habit, with great intent and care.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIn \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eVegetable Simple\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e, Ripert turns his singular culinary imagination to vegetables: their beauty, their earthiness, their nourishing qualities, and the many ways they can be prepared. From vibrant Sweet Pea Soup to Fava Bean and Mint Salad, from warming Mushroom Bolognese to Roasted Carrots with Harissa, Eric Ripert articulates a vision for vegetables that are prepared simply, without complex steps or ingredients, allowing their essential qualities to shine and their color and flavor to remain uncompromised. Complete with gorgeous photos by renowned photographer Nigel Parry, this is a necessary guide for the way we eat today.\u003c\/span\u003e\u003c\/p\u003e","brand":"Book Outlet","offers":[{"title":"Default Title","offer_id":43241983049799,"sku":"gxv1789732815509","price":21.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0681\/9142\/0487\/files\/vegetable-simple-eric-ripert-signed_1.jpg?v=1789732820"},{"product_id":"on-vegetables-modern-recipes-for-the-home-kitchen-jeremy-fox","title":"On Vegetables: Modern Recipes for the Home Kitchen (Jeremy Fox)","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe highly anticipated cookbook from Jeremy Fox, the California chef who is redefining vegetable-based cuisine with global appeal\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eKnown for his game-changing approach to cooking with vegetables, Jeremy Fox first made his name at the Michelin-starred restaurant Ubuntu in Napa Valley. Today he is one of America's most talked-about chefs, celebrated for the ingredient-focused cuisine he serves at the Los Angeles restaurant, Rustic Canyon Wine Bar and Seasonal Kitchen. In his first book, Fox presents his food philosophy in the form of 160 approachable recipes for the home cook.\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eOn Vegetables\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eelevates vegetarian cooking, using creative methods and ingredient combinations to highlight the textures, flavours, and varieties of seasonal produce and including basic recipes for the larder.\u003c\/p\u003e","brand":"Phaidon","offers":[{"title":"Default Title","offer_id":43241988653127,"sku":"sha1789732962931","price":38.46,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0681\/9142\/0487\/files\/on-vegetables-modern-recipes-for-the-home-kitchen-jeremy-fox_1.jpg?v=1789732967"},{"product_id":"feasts-from-the-middle-east-tony-kitous","title":"Feasts from The Middle East (Tony Kitous)","description":"\u003cp\u003eA celebration of Middle Eastern food, \u003cem\u003eFeasts from the Middle East\u003c\/em\u003e is packed with over 100 deliciously fresh, fragrant and flavourful dishes, inspired by the souks of Lebanon.\u003cbr\u003e\u003cbr data-mce-fragment=\"1\"\u003eWhether you’re after breakfast with a twist, a quick-fix lunch, or a sumptuous spread fit for a gathering of your loved ones, this gorgeous cookery book, featuring vibrant food photography throughout, is packed with recipes you can easily make, eat and share in your own kitchen, lovingly created by Tony Kitous, founder of the Comptoir Libanais restaurants, and the Comptoir chefs.\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp\u003e(80)\u003c\/p\u003e","brand":"Amazon UK","offers":[{"title":"Default Title","offer_id":43242001596487,"sku":"rbf1789733243556","price":22.05,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0681\/9142\/0487\/files\/feasts-from-the-middle-east-tony-kitous_1.jpg?v=1789733250"},{"product_id":"cook-natural-flavours-from-a-nordic-kitchen-mikkel-karstad","title":"Cook: Natural Flavours from a Nordic Kitchen (Mikkel Karstad)","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003eTaking inspiration from wild and seasonal ingredients, this book shows the reader how to make a selection of Nordic favorite recipes. Beautifully photographed and designed, this book will take you on a culinary adventure into the pure heart of Nordic cooking.\u003c\/p\u003e\n\u003cdiv class=\"post-content\"\u003e\n\u003cdiv class=\"fusion-fullwidth fullwidth-box fusion-builder-row-1 fusion-flex-container nonhundred-percent-fullwidth non-hundred-percent-height-scrolling\"\u003e\n\u003cdiv class=\"fusion-builder-row fusion-row fusion-flex-align-items-flex-start\"\u003e\n\u003cdiv class=\"fusion-layout-column fusion_builder_column fusion-builder-column-2 fusion_builder_column_1_1 1_1 fusion-flex-column\"\u003e\n\u003cdiv class=\"fusion-column-wrapper fusion-flex-justify-content-flex-start fusion-content-layout-column\"\u003e\n\u003cdiv class=\"fusion-text fusion-text-1\"\u003e\n\u003cp\u003eOne of the founding consultants at NOMA in Copenhagen, Mikkel has been at the forefront of the new Nordic Cuisine for over a decade. Today he cooks and styles food full time.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003csection class=\"related-posts single-related-posts\"\u003e\u003c\/section\u003e","brand":"Ingram","offers":[{"title":"Default Title","offer_id":43242004512839,"sku":"abz1789733314611","price":37.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0681\/9142\/0487\/files\/cook-natural-flavours-from-a-nordic-kitchen-mikkel-karstad_1.jpg?v=1789733318"},{"product_id":"just-cooking-viki-geunes","title":"Just Cooking (Viki Geunes)","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eA wonderful look at the life and work of internationally-renowned chef Viki Geunes through photographs and his dishes.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e(88)\u003c\/span\u003e\u003c\/p\u003e","brand":"NBN","offers":[{"title":"Default Title","offer_id":43242012901447,"sku":"xng1789733539429","price":41.4,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0681\/9142\/0487\/files\/just-cooking-viki-geunes_1.jpg?v=1789733543"},{"product_id":"get-jiro-anthony-bourdain-joel-rose","title":"Get Jiro! (Anthony Bourdain, Joel Rose)","description":"\u003cspan data-mce-fragment=\"1\"\u003eIn a not-too-distant future L.A. where master chefs rule the town like crime lords and people literally kill for a seat at the best restaurants, a bloody culinary war is raging.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eOn one side, the Internationalists, who blend foods from all over the world into exotic delights. On the other, the \"Vertical Farm,\" who prepare nothing but organic, vegetarian, macrobiotic dishes. Into this maelstrom steps Jiro, a renegade and ruthless sushi chef, known to decapitate patrons who dare request a California Roll, or who stir wasabi into their soy sauce. Both sides want Jiro to join their factions. Jiro, however has bigger ideas, and in the end, no chef may be left alive!\u003c\/span\u003e","brand":"Random House","offers":[{"title":"Default Title","offer_id":43242017685575,"sku":"kos1789733647735","price":13.42,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0681\/9142\/0487\/files\/get-jiro-anthony-bourdain-joel-rose_1.jpg?v=1789733652"},{"product_id":"ma-promesse-recit-dun-patissier-dexception-angelo-musa","title":"Ma promesse: Récit d'un pâtissier d'exception (Angelo Musa)","description":"\u003cp\u003eNOTE: This book is in French. \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAngelo Musa delivers a personal account of the secrets of pastry making and his career, combining high standards with excellence recognized around the world.\u003c\/span\u003e\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis captivating biography traces the journey of a daring, avant-garde pastry chef, with prestigious titles. Includes recipes.\u003c\/span\u003e\u003c\/p\u003e","brand":"Amazon France","offers":[{"title":"Default Title","offer_id":43242025156679,"sku":"wts1789733855832","price":39.6,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0681\/9142\/0487\/files\/ma-promesse-recit-dun-patissier-dexception-angelo-musa_1.jpg?v=1789733861"},{"product_id":"bread-is-gold-massimo-bottura-friends-signed","title":"Bread Is Gold (Massimo Bottura \u0026 Friends) *Signed*","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003eMassimo Bottura, the world's best chef, prepares extraordinary meals from ordinary and sometimes 'wasted' ingredients inspiring home chefs to eat well while living well.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eBread is Gold\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eis the first book to take a holistic look at the subject of food waste, presenting recipes for three-course meals from 45 of the world's top chefs, including Daniel Humm, Mario Batali, René Redzepi, Alain Ducasse, Joan Roca, Enrique Olvera, Ferran \u0026amp; Albert Adrià and Virgilio Martínez. These recipes, which number more than 150, turn everyday ingredients into inspiring dishes that are delicious, economical, and easy to make.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003epazzani\u003cbr\u003e\u003c\/p\u003e","brand":"Phaidon","offers":[{"title":"Default Title","offer_id":43242026696775,"sku":"wjo1789733878841","price":29.16,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0681\/9142\/0487\/files\/bread-is-gold-massimo-bottura-friends-signed_1.jpg?v=1789733885"},{"product_id":"bachour-in-color-antonio-bachour","title":"Bachour in Color (Antonio Bachour)","description":"\u003cp\u003eNOTE: This book is in English and Italian.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAntonio Bachour's rainbow of recipes range from entremets, mono-portions, tarts, petits fours, macarons and verrines. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAntonio Bachour grew up in Puerto Rico and was hooked on a pastry from a young age, thanks to a childhood spent in his family’s bakery. \u003cspan\u003e In April 2011 Bachour trained in France with renowned chef Philippe Givre at L’ Ecole Valrhona and that same year he was selected as one of the “Top 10 Pastry Chefs” in America plus was a finalist in the 2011 International Chef Congress Pastry Competition. He is currently based in Miami.\u003c\/span\u003e\u003c\/p\u003e","brand":"Amazon Italy","offers":[{"title":"Default Title","offer_id":43242028924999,"sku":"gme1789733913235","price":84.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0681\/9142\/0487\/files\/bachour-in-color-antonio-bachour_1.jpg?v=1789733917"},{"product_id":"la-confetteria-moderna-e-i-nuovi-dessert-al-piatto-fabrizio-galla","title":"La confetteria moderna e i nuovi dessert al piatto (Fabrizio Galla)","description":"\u003cp\u003eNOTE: This book is in Italian. \u003c\/p\u003e\n\u003cp\u003eA compendium of confectionery and other desserts from the Italian Master Pastry Chef Academy's \u003cspan data-mce-fragment=\"1\"\u003ePastry Chef of the Year 2020. Ingredients, techniques, classic and innovative recipes and theory with large-scale photography throughout. Includes gummies, toffee, marshmallow, hard candy and fondant, liqueurs, pressed candies, nougats, delicious spreads and much more.\u003c\/span\u003e\u003c\/p\u003e","brand":"Amazon Italy","offers":[{"title":"Default Title","offer_id":43242036789319,"sku":"kbu1789734042888","price":138.25,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0681\/9142\/0487\/files\/la-confetteria-moderna-e-i-nuovi-dessert-al-piatto-fabrizio-galla_1.jpg?v=1789734047"},{"product_id":"torte-e-semifreddi-luigi-biasetto","title":"Torte e semifreddi (Luigi Biasetto)","description":"\u003cp\u003eNOTE: This book is in Italian.\u003c\/p\u003e\n\u003cp\u003eLuigi Biasetto knows well that the task of the craftsman is also to share his art and every good new idea: in this book he presents 40 cakes that tell about him, his simplicity, tradition that looks to the future and to the practical management of the modern laboratory. They are perfectly balanced cakes, where taste and aesthetic research merge.\u003c\/p\u003e\n\u003cp\u003eThe ingredients are sacred, the main taste. The first chapter contains the cupboard cakes, some inspired by the great classics of French pastry offered in a contemporary guise. In the second chapter dedicated to cakes with creams, we find cakes for every season, in which fruit remains the undisputed protagonist. The semifreddi, sweet, soft and velvety, are collected in the third chapter.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Amazon Italy","offers":[{"title":"Default Title","offer_id":43242054418503,"sku":"ppl1789734323714","price":90.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0681\/9142\/0487\/files\/torte-e-semifreddi-luigi-biasetto_1.jpg?v=1789734328"},{"product_id":"lanka-food-serendipity-spice-o-tama-carey","title":"Lanka Food: Serendipity \u0026 Spice (O Tama Carey)","description":"\u003cmeta charset=\"utf-8\"\u003e\u003ci data-mce-fragment=\"1\"\u003eLanka Food\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e is a comprehensive guide to Sri Lankan cooking from acclaimed chef and restaurateur O Tama Carey.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eSitting on the edge of the Indian Ocean, just below India, is a tiny teardrop-shaped island called Sri Lanka – Lanka is sanskrit for island, in Tamil meaning 'that which glitters'. It is a country full of contradictions, and the food of Sri Lanka is equally hard to pin down. While the dishes are slowly gaining international recognition, the foundations and building blocks of Sri Lankan cooking are complex. They reflect the many diverse peoples, history, flavors and ideas that have overlapped to create a cuisine that is distinct yet difficult to define.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIt was O Tama's love of the addictive pancake-like Sri Lankan staple hoppers that drove her to start professionally cooking the food from her youth, her heritage and her travels. In \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eLanka Food\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e, she brings her knowledge together with recipes that demystify vegetable-dominant curries, hoppers, and the full range of spices and curry powders that enliven Sri Lankan dishes. With essays that further contextualize the cuisine, this cookbook is a guide for people wanting a deeper understanding of the culture and the central place of food and serves as a wonderful starting point for cooking and sharing Sri Lankan feasts with friends and family at home.\u003c\/span\u003e","brand":"Chronicle","offers":[{"title":"Default Title","offer_id":43242059169863,"sku":"sms1789734406629","price":28.8,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0681\/9142\/0487\/files\/lanka-food-serendipity-spice-o-tama-carey_1.jpg?v=1789734412"},{"product_id":"najat-najat-kaanache-elisabet-bruna-guell","title":"Najat (Najat Kaanache, Elisabet Bruna Güell)","description":"\u003cp\u003eNOTE: This book is in Spanish.\u003c\/p\u003e\n\u003cp\u003eNAJAT is a superbly written and illustrated exploration of personal Moroccan cuisine by world acclaimed chef, Najat Kaanache. The book transports us through its colorful recipes, deep stories and wonderful photographs to the Moroccan mountains to harvest morels, to the sea to catch octopus and sardines, and to the medina of Fez to find herbs and spices for marinades, to build a kitchen full of flavors, colors and aromas that represent their country, weaving cultural, personal and historical anecdotes to give a complete flavor to Moroccan cuisine.\u003c\/p\u003e\n\u003cp\u003eNajat Kaanache's vibrant personality shines through in every dish, making NAJAT a deeply personal work of the \"pilgrim chef,\" offering magical and modern recipes, stories with fascinating undertones and stunning photographs that, in addition to opening the treasure Moroccan cuisine, share the story of how Najat Kaanache worked tirelessly to become an internationally acclaimed chef. \"Najat Kaanache represents the soul of Morocco through the language of the kitchen. His passion for creativity and innovation must be a reference for an entire country.\" (Ferran Adria)\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Amazon Spain","offers":[{"title":"Default Title","offer_id":43242062807111,"sku":"dxw1789734448572","price":56.1,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0681\/9142\/0487\/files\/najat-najat-kaanache-elisabet-bruna-guell_1.jpg?v=1789734453"},{"product_id":"dessert-decoration-by-garuharu-yoon-eun-young","title":"Dessert Decoration by Garuharu (Yoon Eun Young)","description":"\u003cdiv data-mce-fragment=\"1\" class=\"a-expander-content a-expander-partial-collapse-content a-expander-content-expanded\" aria-expanded=\"true\"\u003eIn Korean \u0026amp; English.\u003cem\u003e Dessert Decoration\u003c\/em\u003e by Garuharu provides the latest content on dessert decoration techniques and creative skills. Anyone can make fantastic desserts through \u003cspan data-mce-fragment=\"1\"\u003eGaruharu's comprehensive book\u003c\/span\u003e. Chapters include:\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\" class=\"a-expander-content a-expander-partial-collapse-content a-expander-content-expanded\" aria-expanded=\"true\"\u003e- TOOLS\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\" class=\"a-expander-content a-expander-partial-collapse-content a-expander-content-expanded\" aria-expanded=\"true\"\u003e- SILICONE FOR MOLD MAKING\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\" class=\"a-expander-content a-expander-partial-collapse-content a-expander-content-expanded\" aria-expanded=\"true\"\u003e- CHOCOLATE TEMPERING\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\" class=\"a-expander-content a-expander-partial-collapse-content a-expander-content-expanded\" aria-expanded=\"true\"\u003e- KNIFE CUTTING\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\" class=\"a-expander-content a-expander-partial-collapse-content a-expander-content-expanded\" aria-expanded=\"true\"\u003e- TEXTURED SHEET\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\" class=\"a-expander-content a-expander-partial-collapse-content a-expander-content-expanded\" aria-expanded=\"true\"\u003e- STAMP\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\" class=\"a-expander-content a-expander-partial-collapse-content a-expander-content-expanded\" aria-expanded=\"true\"\u003e- FEATHER\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\" class=\"a-expander-content a-expander-partial-collapse-content a-expander-content-expanded\" aria-expanded=\"true\"\u003e- CHOCOLATE BAND\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\" class=\"a-expander-content a-expander-partial-collapse-content a-expander-content-expanded\" aria-expanded=\"true\"\u003e- MODELING CHOCOLATE-DARK\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\" class=\"a-expander-content a-expander-partial-collapse-content a-expander-content-expanded\" aria-expanded=\"true\"\u003e- MODELING CHOCOLATE-WHITE PART\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\" class=\"a-expander-content a-expander-partial-collapse-content a-expander-content-expanded\" aria-expanded=\"true\"\u003e- SILICONE MOLD\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\" class=\"a-expander-content a-expander-partial-collapse-content a-expander-content-expanded\" aria-expanded=\"true\"\u003e- GELATIN MOLD\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\" class=\"a-expander-content a-expander-partial-collapse-content a-expander-content-expanded\" aria-expanded=\"true\"\u003e- SUGAR PASTE \u0026amp; MERINGUE\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\" class=\"a-expander-content a-expander-partial-collapse-content a-expander-content-expanded\" aria-expanded=\"true\"\u003e- NUTS \u0026amp; BEANS\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\" class=\"a-expander-content a-expander-partial-collapse-content a-expander-content-expanded\" aria-expanded=\"true\"\u003e- CRUNCHY CACAO\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\" class=\"a-expander-content a-expander-partial-collapse-content a-expander-content-expanded\" aria-expanded=\"true\"\u003e- CARAMELIZED HAZELNUTS\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\" class=\"a-expander-content a-expander-partial-collapse-content a-expander-content-expanded\" aria-expanded=\"true\"\u003e- SNOW ALMOND\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\" class=\"a-expander-content a-expander-partial-collapse-content a-expander-content-expanded\" aria-expanded=\"true\"\u003e- TUILE \u0026amp; NOUGATINE \u0026amp; CRISPY\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\" class=\"a-expander-content a-expander-partial-collapse-content a-expander-content-expanded\" aria-expanded=\"true\"\u003e- ALMOND NOUGATINE\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\" class=\"a-expander-content a-expander-partial-collapse-content a-expander-content-expanded\" aria-expanded=\"true\"\u003e- SESAME TUILE\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\" class=\"a-expander-content a-expander-partial-collapse-content a-expander-content-expanded\" aria-expanded=\"true\"\u003e- CRISPY CACAO\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\" class=\"a-expander-content a-expander-partial-collapse-content a-expander-content-expanded\" aria-expanded=\"true\"\u003e- CIGARETTE DOUGH\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\" class=\"a-expander-content a-expander-partial-collapse-content a-expander-content-expanded\" aria-expanded=\"true\"\u003e- CRYSTAL ISOMALT\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\" class=\"a-expander-content a-expander-partial-collapse-content a-expander-content-expanded\" aria-expanded=\"true\"\u003e- MARZIPAN\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\" class=\"a-expander-content a-expander-partial-collapse-content a-expander-content-expanded\" aria-expanded=\"true\"\u003e- BUTTER DECORATION\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\" class=\"a-expander-content a-expander-partial-collapse-content a-expander-content-expanded\" aria-expanded=\"true\"\u003e- FRUIT \u0026amp; VEGETABLE CHIPS\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\" class=\"a-expander-content a-expander-partial-collapse-content a-expander-content-expanded\" aria-expanded=\"true\"\u003e- HERBS \u0026amp; FLOWERS\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\" class=\"a-expander-content a-expander-partial-collapse-content a-expander-content-expanded\" aria-expanded=\"true\"\u003e- CRYSTAL HERBS \u0026amp; FLOWERS\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\" class=\"a-expander-content a-expander-partial-collapse-content a-expander-content-expanded\" aria-expanded=\"true\"\u003e- FRUITS\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\" class=\"a-expander-content a-expander-partial-collapse-content a-expander-content-expanded\" aria-expanded=\"true\"\u003e- FRUITS SEGMENTS\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\" class=\"a-expander-content a-expander-partial-collapse-content a-expander-content-expanded\" aria-expanded=\"true\"\u003e- LEMON PEEL\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\" class=\"a-expander-content a-expander-partial-collapse-content a-expander-content-expanded\" aria-expanded=\"true\"\u003e- COCONUT\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\" class=\"a-expander-content a-expander-partial-collapse-content a-expander-content-expanded\" aria-expanded=\"true\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\" class=\"a-expander-content a-expander-partial-collapse-content a-expander-content-expanded\" aria-expanded=\"true\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\" class=\"a-expander-header a-expander-partial-collapse-header\"\u003e\u003cbr\u003e\u003c\/div\u003e","brand":"Celia","offers":[{"title":"Default Title","offer_id":43242063691847,"sku":"vln1789734440726","price":63.65,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0681\/9142\/0487\/files\/dessert-decoration-by-garuharu-yoon-eun-young_1.jpg?v=1789734466"},{"product_id":"eclair-by-garuharu-yoon-eun-young","title":"Eclair by Garuharu (Yoon Eun Young)","description":"\u003cp\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003eIn Korean and English. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003eEclair by Garuharu provides the latest content on Eclair and technologies in a fresh and accessible manner. The chef's special recipe is well explained, so anyone can make trendy and delicious ECLAIR. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eChapters include:\u003c\/p\u003e\n\u003cp\u003e- CHOUX \u0026amp; ECLAIR\u003c\/p\u003e\n\u003cp\u003e- INGREDIENTS\u003c\/p\u003e\n\u003cp\u003e- TOOLS\u003c\/p\u003e\n\u003cp\u003e- THE ROLE OF INGREDIENTS\u003c\/p\u003e\n\u003cp\u003e- INGREDIENTS FOR GLUTEN-FREE RECIPE\u003c\/p\u003e\n\u003cp\u003e- UNDERSTANDING PATE A CHOUX\u003c\/p\u003e\n\u003cp\u003e- CONVECTION OVEN \u0026amp; DECK OVEN BASIC\u003c\/p\u003e\n\u003cp\u003e- PATE A CHOUX - BASIC\u003c\/p\u003e\n\u003cp\u003e- PATE A CHOUX - GLUTEN FREE\u003c\/p\u003e\n\u003cp\u003e- DOUGH FORMATION \u0026amp; BAKING\u003c\/p\u003e\n\u003cp\u003e- FILLING\u003c\/p\u003e\n\u003cp\u003e- GLAZING\u003c\/p\u003e\n\u003cp\u003e- GELATIN MASS\u003c\/p\u003e\n\u003cp\u003e- CHOCOLATE TEMPERING\u003c\/p\u003e\n\u003cp\u003e- CORNET FRUITS\u003c\/p\u003e\n\u003cp\u003e- STRAWBERRY \u0026amp; BASIL ECLAIR, TROPICAL ECLAIR, BLUEBERRY ECLAIR, YUZU \u0026amp; LEMON VERBENA ECLAIR, MOJITO ECLAIR, RASPBERRY KISS ECLAIR NUTS \u0026amp; CHOCOLATE, MONT BLANC ECLAIR, FORET NOIRE ECLAIR, PISTACHIO ECLAIR, BLACK SESAME ECLAIR, BITTER CHOCOLATE ECLAIR, HAZELNUT CHOCOLATE ECLAIR AROMA, EARL GREY ECLAIR, BROWN RICE GREEN TEA ECLAIR, ROSE ECLAIR, COFFEE ECLAIR, SALTED BUTTER CARAMEL ECLAIR CREAM \u0026amp; MILK, CREAM BRULEE ECLAIR, YOGURT ECLAIR, TIRAMISU ECLAIR SPECIAL RECIPE, CHOUX A AL CREAM, CHOUQUETTE\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Celia","offers":[{"title":"Default Title","offer_id":43242063986759,"sku":"jix1789734464877","price":64.6,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0681\/9142\/0487\/files\/eclair-by-garuharu-yoon-eun-young_1.jpg?v=1789734469"},{"product_id":"infiniment-patisserie-au-fil-de-la-journee-pierre-herme","title":"Infiniment Pâtisserie: Au fil de la journée (Pierre Hermé)","description":"\u003cp\u003eNOTE: This book is in French. \u003c\/p\u003e\n\u003cp\u003eRecipes for breakfast, snacks, lunch, afternoon tea, dinner, and holidays from legendary pastry chef Pierre Hermé\u003c\/p\u003e","brand":"Amazon France","offers":[{"title":"Default Title","offer_id":43242064183367,"sku":"ckz1789734464716","price":58.4,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0681\/9142\/0487\/files\/infiniment-patisserie-au-fil-de-la-journee-pierre-herme_1.jpg?v=1789734472"},{"product_id":"dal-mare-pesci-alghe-molluschi-e-quinto-quarto-matteo-vigotti","title":"Dal mare: Pesci, alghe, molluschi e quinto quarto (Matteo Vigotti)","description":"\u003cp\u003e\u003cem\u003eNOTE: This book is written in Italian.\u003c\/em\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eA book entirely dedicated to seafood, from the best known fish to mollusks, from algae to the less used parts of some fish (the so-called fifth quarter), ingredients usually neglected in the kitchen but very tasty and rich in nutritional properties for our body.\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003eMany creative recipes, even raw, to discover new flavors and aromas, with shades of unusual tastes and colors: a new way of cooking and savoring sea products in all their fullness.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e(86)\u003c\/span\u003e\u003c\/p\u003e","brand":"Amazon Italy","offers":[{"title":"Default Title","offer_id":43242080141383,"sku":"bgb1789734690170","price":15.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0681\/9142\/0487\/files\/dal-mare-pesci-alghe-molluschi-e-quinto-quarto-matteo-vigotti_1.jpg?v=1789734694"}],"url":"https:\/\/linenbreezefit.shop\/collections\/chefs-restaurants.oembed","provider":"My Store","version":"1.0","type":"link"}