Cookbooks

{"id":6561193623689,"title":"Home Farm Cooking","handle":"home-farm-cooking","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eA long-awaited second cookbook from celebrated architectural designer John Pawson and his wife Catherine\u003c\/p\u003e\n\u003cp\u003eHome Farm is the Pawson family's base in the heart of the English countryside. Five years in the making, the beautiful house was built to unite friends and relatives in a bucolic, simple setting. In this personal, inspiring recipe collection John and Catherine share 100 favorite dishes, all fundamental to their home-cooking — and entertaining — repertoire. The result speaks beautifully of food shared and enjoyed in a space designed to accommodate and adapt to the seasonal shift in cooking and eating.\u003c\/p\u003e\n\u003ch4 data-mce-fragment=\"1\"\u003e\u003cstrong\u003eAbout the Author\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cdiv data-parent=\"#extra-info\" id=\"info2\" class=\"collapse show\"\u003e\n\u003cdiv class=\"card card-body\"\u003e\n\u003cdiv class=\"cb-summary info2\"\u003e\n\u003cp\u003eYorkshire-born John Pawson CBE is renowned for work that focuses on ways of approaching fundamental problems of space, proportion, light, and materials. His many residential and commercial interiors have included private homes, art galleries, museums, chapels, and stores around the world.\u003c\/p\u003e\n\u003cp\u003eCatherine Pawson studied at the Inchbald School of Design in London and worked at Colefax \u0026amp; Fowler, before embarking on a long-term partnership with fellow interiors specialist Juliet Byrne. \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch4 data-mce-fragment=\"1\"\u003eDetails\u003c\/h4\u003e\n\u003cp\u003eFormat: Hardback\u003c\/p\u003e\n\u003cp\u003ePages: 272 \u003c\/p\u003e\n\u003cp\u003eSize: 27 x 20 cm\u003c\/p\u003e","published_at":"2021-04-13T11:45:56-07:00","created_at":"2021-04-13T11:45:52-07:00","vendor":"Phaidon Press","type":"Books","tags":["Cookbooks","in-stock","NSexp","public","stock"],"price":6000,"price_min":6000,"price_max":6000,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":39328355319945,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"9781838661267","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"Home Farm Cooking","public_title":null,"options":["Default Title"],"price":6000,"weight":0,"compare_at_price":null,"inventory_management":"shopify","barcode":"978-1838661267","requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["\/\/shop.informinteriors.com\/cdn\/shop\/products\/JPCookbook.jpg?v=1618339557","\/\/shop.informinteriors.com\/cdn\/shop\/products\/home-farm-cooking-en-6126-spread1.jpg?v=1618339557","\/\/shop.informinteriors.com\/cdn\/shop\/products\/home-farm-cooking-en-6126-spread2.jpg?v=1618339557","\/\/shop.informinteriors.com\/cdn\/shop\/products\/home-farm-cooking-en-6126-spread3.jpg?v=1618339557","\/\/shop.informinteriors.com\/cdn\/shop\/products\/home-farm-cooking-en-6126-spread4.jpg?v=1618339557","\/\/shop.informinteriors.com\/cdn\/shop\/products\/home-farm-cooking-en-6126-spread5.jpg?v=1618339557"],"featured_image":"\/\/shop.informinteriors.com\/cdn\/shop\/products\/JPCookbook.jpg?v=1618339557","options":["Title"],"media":[{"alt":null,"id":20324861640841,"position":1,"preview_image":{"aspect_ratio":1.0,"height":2100,"width":2100,"src":"\/\/shop.informinteriors.com\/cdn\/shop\/products\/JPCookbook.jpg?v=1618339557"},"aspect_ratio":1.0,"height":2100,"media_type":"image","src":"\/\/shop.informinteriors.com\/cdn\/shop\/products\/JPCookbook.jpg?v=1618339557","width":2100},{"alt":null,"id":20324861673609,"position":2,"preview_image":{"aspect_ratio":1.335,"height":1404,"width":1874,"src":"\/\/shop.informinteriors.com\/cdn\/shop\/products\/home-farm-cooking-en-6126-spread1.jpg?v=1618339557"},"aspect_ratio":1.335,"height":1404,"media_type":"image","src":"\/\/shop.informinteriors.com\/cdn\/shop\/products\/home-farm-cooking-en-6126-spread1.jpg?v=1618339557","width":1874},{"alt":null,"id":20324861706377,"position":3,"preview_image":{"aspect_ratio":1.335,"height":1404,"width":1874,"src":"\/\/shop.informinteriors.com\/cdn\/shop\/products\/home-farm-cooking-en-6126-spread2.jpg?v=1618339557"},"aspect_ratio":1.335,"height":1404,"media_type":"image","src":"\/\/shop.informinteriors.com\/cdn\/shop\/products\/home-farm-cooking-en-6126-spread2.jpg?v=1618339557","width":1874},{"alt":null,"id":20324861739145,"position":4,"preview_image":{"aspect_ratio":1.335,"height":1404,"width":1874,"src":"\/\/shop.informinteriors.com\/cdn\/shop\/products\/home-farm-cooking-en-6126-spread3.jpg?v=1618339557"},"aspect_ratio":1.335,"height":1404,"media_type":"image","src":"\/\/shop.informinteriors.com\/cdn\/shop\/products\/home-farm-cooking-en-6126-spread3.jpg?v=1618339557","width":1874},{"alt":null,"id":20324861771913,"position":5,"preview_image":{"aspect_ratio":1.335,"height":1404,"width":1874,"src":"\/\/shop.informinteriors.com\/cdn\/shop\/products\/home-farm-cooking-en-6126-spread4.jpg?v=1618339557"},"aspect_ratio":1.335,"height":1404,"media_type":"image","src":"\/\/shop.informinteriors.com\/cdn\/shop\/products\/home-farm-cooking-en-6126-spread4.jpg?v=1618339557","width":1874},{"alt":null,"id":20324861804681,"position":6,"preview_image":{"aspect_ratio":1.335,"height":1404,"width":1874,"src":"\/\/shop.informinteriors.com\/cdn\/shop\/products\/home-farm-cooking-en-6126-spread5.jpg?v=1618339557"},"aspect_ratio":1.335,"height":1404,"media_type":"image","src":"\/\/shop.informinteriors.com\/cdn\/shop\/products\/home-farm-cooking-en-6126-spread5.jpg?v=1618339557","width":1874}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eA long-awaited second cookbook from celebrated architectural designer John Pawson and his wife Catherine\u003c\/p\u003e\n\u003cp\u003eHome Farm is the Pawson family's base in the heart of the English countryside. Five years in the making, the beautiful house was built to unite friends and relatives in a bucolic, simple setting. In this personal, inspiring recipe collection John and Catherine share 100 favorite dishes, all fundamental to their home-cooking — and entertaining — repertoire. The result speaks beautifully of food shared and enjoyed in a space designed to accommodate and adapt to the seasonal shift in cooking and eating.\u003c\/p\u003e\n\u003ch4 data-mce-fragment=\"1\"\u003e\u003cstrong\u003eAbout the Author\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cdiv data-parent=\"#extra-info\" id=\"info2\" class=\"collapse show\"\u003e\n\u003cdiv class=\"card card-body\"\u003e\n\u003cdiv class=\"cb-summary info2\"\u003e\n\u003cp\u003eYorkshire-born John Pawson CBE is renowned for work that focuses on ways of approaching fundamental problems of space, proportion, light, and materials. His many residential and commercial interiors have included private homes, art galleries, museums, chapels, and stores around the world.\u003c\/p\u003e\n\u003cp\u003eCatherine Pawson studied at the Inchbald School of Design in London and worked at Colefax \u0026amp; Fowler, before embarking on a long-term partnership with fellow interiors specialist Juliet Byrne. \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch4 data-mce-fragment=\"1\"\u003eDetails\u003c\/h4\u003e\n\u003cp\u003eFormat: Hardback\u003c\/p\u003e\n\u003cp\u003ePages: 272 \u003c\/p\u003e\n\u003cp\u003eSize: 27 x 20 cm\u003c\/p\u003e"}

{"id":6661035458697,"title":"Food Artisans of Japan","handle":"food-artisans-of-japan","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb data-mce-fragment=\"1\"\u003eAn intimate deep dive into Japan's diversely rich food landscape with 120 recipes from 7 compelling Japanese chefs and 24 stories of food artisans through the eyes of award-winning author Nancy Singleton Hachisu.\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIn \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003eFood Artisans of Japan\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e, Nancy Singleton Hachisu introduces us to the chefs and artisans with whom she has formed lasting relationships following the phenomenal success of her most recent \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eJapan: The Cookbook\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e (Phaidon, 2018) as well her seminal works, \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eJapanese Farm Food\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e (Andrews McMeel, 2012) and \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003ePreserving the Japanese Way\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e (Andrews McMeel, 2015).\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eHachisu shares an in-depth knowledge and understanding of Japanese locales, the foods, and the artisans who work there. Each chef was chosen because he goes beyond courting media exposure or Michelin stars. Each chef's food is soulful. And each chef speaks deeply to Hachisu for genuine connection to local ingredients, unwavering desire to give back to the community, and common dedication to craft.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe book includes anywhere from 7 to 45 recipes from each chef, ranging from traditional Japanese to French- or Italian-influenced Japanese dishes created from regional ingredients. Each recipe is a collaboration between the chef and Hachisu, and therefore can be cooked successfully in either a home kitchen or restaurant. And bits and pieces of any chef recipe can be turned into a simple home cooked dish, or the recipe itself can serve as a blueprint for approaching the dish with seasonally available ingredients from your own locale.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe stunning art and design of \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003eFood Artisans of Japan\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e feels both serene and mature. It is beautiful, but not excessively glitzy or over-designed. The book has a certain soberness that feels respectful, but not at all dull. This fresh, honest work delves into the vast ocean of Japanese culinary and artistic traditions, celebrating the chefs and artisans from around Japan ... straight from the heart.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eDetails\u003c\/h4\u003e\nFormat: Hardcover\u003cbr\u003eSize: \u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e24 x 21cm\u003c\/span\u003e\u003cbr\u003ePages: 288","published_at":"2021-10-07T16:07:49-07:00","created_at":"2021-10-07T16:07:47-07:00","vendor":"Phaidon Press","type":"Books","tags":["Cookbooks","in-stock","NSexp","public","stock"],"price":5000,"price_min":5000,"price_max":5000,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":39538714345609,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"9781743794654","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"Food Artisans of Japan","public_title":null,"options":["Default Title"],"price":5000,"weight":0,"compare_at_price":null,"inventory_management":"shopify","barcode":"978-1743794654","requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["\/\/shop.informinteriors.com\/cdn\/shop\/products\/FoodArtisansofJapan.jpg?v=1633648069"],"featured_image":"\/\/shop.informinteriors.com\/cdn\/shop\/products\/FoodArtisansofJapan.jpg?v=1633648069","options":["Title"],"media":[{"alt":null,"id":20793783976073,"position":1,"preview_image":{"aspect_ratio":1.0,"height":2100,"width":2100,"src":"\/\/shop.informinteriors.com\/cdn\/shop\/products\/FoodArtisansofJapan.jpg?v=1633648069"},"aspect_ratio":1.0,"height":2100,"media_type":"image","src":"\/\/shop.informinteriors.com\/cdn\/shop\/products\/FoodArtisansofJapan.jpg?v=1633648069","width":2100}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb data-mce-fragment=\"1\"\u003eAn intimate deep dive into Japan's diversely rich food landscape with 120 recipes from 7 compelling Japanese chefs and 24 stories of food artisans through the eyes of award-winning author Nancy Singleton Hachisu.\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIn \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003eFood Artisans of Japan\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e, Nancy Singleton Hachisu introduces us to the chefs and artisans with whom she has formed lasting relationships following the phenomenal success of her most recent \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eJapan: The Cookbook\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e (Phaidon, 2018) as well her seminal works, \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eJapanese Farm Food\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e (Andrews McMeel, 2012) and \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003ePreserving the Japanese Way\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e (Andrews McMeel, 2015).\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eHachisu shares an in-depth knowledge and understanding of Japanese locales, the foods, and the artisans who work there. Each chef was chosen because he goes beyond courting media exposure or Michelin stars. Each chef's food is soulful. And each chef speaks deeply to Hachisu for genuine connection to local ingredients, unwavering desire to give back to the community, and common dedication to craft.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe book includes anywhere from 7 to 45 recipes from each chef, ranging from traditional Japanese to French- or Italian-influenced Japanese dishes created from regional ingredients. Each recipe is a collaboration between the chef and Hachisu, and therefore can be cooked successfully in either a home kitchen or restaurant. And bits and pieces of any chef recipe can be turned into a simple home cooked dish, or the recipe itself can serve as a blueprint for approaching the dish with seasonally available ingredients from your own locale.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe stunning art and design of \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003eFood Artisans of Japan\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e feels both serene and mature. It is beautiful, but not excessively glitzy or over-designed. The book has a certain soberness that feels respectful, but not at all dull. This fresh, honest work delves into the vast ocean of Japanese culinary and artistic traditions, celebrating the chefs and artisans from around Japan ... straight from the heart.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eDetails\u003c\/h4\u003e\nFormat: Hardcover\u003cbr\u003eSize: \u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e24 x 21cm\u003c\/span\u003e\u003cbr\u003ePages: 288"}

{"id":5004228100233,"title":"Six Seasons: A New Way with Vegetables","handle":"six-season-a-new-way-with-vegetables","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eWinner, James Beard Award for Best Book in Vegetable-Focused Cooking\u003cbr\u003e\u003cbr\u003eNamed a Best Cookbook of the Year by the \u003ci\u003eWall Street Journal\u003c\/i\u003e, \u003ci\u003eThe Atlantic\u003c\/i\u003e, \u003ci\u003eBon Appétit\u003c\/i\u003e, \u003ci\u003eFood Network Magazine\u003c\/i\u003e,\u003ci\u003e Every Day with Rachael Ray\u003c\/i\u003e, \u003ci\u003eUSA Today\u003c\/i\u003e, \u003ci\u003eSeattle Times\u003c\/i\u003e, \u003ci\u003eMilwaukee Journal-Sentinel\u003c\/i\u003e, \u003ci\u003eLibrary Journal\u003c\/i\u003e, Eater, and more\u003cbr\u003e\u003cbr\u003e“Never before have I seen so many fascinating, delicious, easy recipes in one book. . . [\u003ci\u003eSix Seasons\u003c\/i\u003e is] about as close to a perfect cookbook as I have seen . . . a book beginner and seasoned cooks alike will reach for repeatedly.”\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003e—Lucky Peach\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\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\/p\u003e\n\u003cp\u003eIn \u003ci\u003eSix Seasons\u003c\/i\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\/p\u003e\n\u003ch4\u003eDetails\u003c\/h4\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eFormat: Hardcover\u003c\/p\u003e\n\u003cp\u003eAuthor: Joshua McFadden\u003cbr\u003e\u003cbr\u003ePage: 384\u003c\/p\u003e\n\u003cp\u003eSize: 19.81 x 26.67 cm\u003c\/p\u003e","published_at":"2023-04-27T16:11:05-07:00","created_at":"2020-05-06T13:03:12-07:00","vendor":"Artisan Books","type":"Books","tags":["cookbooks","in-stock","NSexp","public","stock"],"price":5500,"price_min":5500,"price_max":5500,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":33713776590985,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"9781579656317","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"Six Seasons: A New Way with Vegetables","public_title":null,"options":["Default Title"],"price":5500,"weight":2000,"compare_at_price":null,"inventory_management":"shopify","barcode":"978-1579656317","requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["\/\/shop.informinteriors.com\/cdn\/shop\/products\/six.jpg?v=1588795392","\/\/shop.informinteriors.com\/cdn\/shop\/files\/sixseasons2.jpg?v=1684364929","\/\/shop.informinteriors.com\/cdn\/shop\/files\/sixseasons1.jpg?v=1684364930","\/\/shop.informinteriors.com\/cdn\/shop\/files\/sixseasons3.jpg?v=1684364931"],"featured_image":"\/\/shop.informinteriors.com\/cdn\/shop\/products\/six.jpg?v=1588795392","options":["Title"],"media":[{"alt":null,"id":8340172898441,"position":1,"preview_image":{"aspect_ratio":1.0,"height":2100,"width":2100,"src":"\/\/shop.informinteriors.com\/cdn\/shop\/products\/six.jpg?v=1588795392"},"aspect_ratio":1.0,"height":2100,"media_type":"image","src":"\/\/shop.informinteriors.com\/cdn\/shop\/products\/six.jpg?v=1588795392","width":2100},{"alt":null,"id":23614380834953,"position":2,"preview_image":{"aspect_ratio":0.8,"height":625,"width":500,"src":"\/\/shop.informinteriors.com\/cdn\/shop\/files\/sixseasons2.jpg?v=1684364929"},"aspect_ratio":0.8,"height":625,"media_type":"image","src":"\/\/shop.informinteriors.com\/cdn\/shop\/files\/sixseasons2.jpg?v=1684364929","width":500},{"alt":null,"id":23614380900489,"position":3,"preview_image":{"aspect_ratio":0.8,"height":625,"width":500,"src":"\/\/shop.informinteriors.com\/cdn\/shop\/files\/sixseasons1.jpg?v=1684364930"},"aspect_ratio":0.8,"height":625,"media_type":"image","src":"\/\/shop.informinteriors.com\/cdn\/shop\/files\/sixseasons1.jpg?v=1684364930","width":500},{"alt":null,"id":23614380933257,"position":4,"preview_image":{"aspect_ratio":0.8,"height":625,"width":500,"src":"\/\/shop.informinteriors.com\/cdn\/shop\/files\/sixseasons3.jpg?v=1684364931"},"aspect_ratio":0.8,"height":625,"media_type":"image","src":"\/\/shop.informinteriors.com\/cdn\/shop\/files\/sixseasons3.jpg?v=1684364931","width":500}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eWinner, James Beard Award for Best Book in Vegetable-Focused Cooking\u003cbr\u003e\u003cbr\u003eNamed a Best Cookbook of the Year by the \u003ci\u003eWall Street Journal\u003c\/i\u003e, \u003ci\u003eThe Atlantic\u003c\/i\u003e, \u003ci\u003eBon Appétit\u003c\/i\u003e, \u003ci\u003eFood Network Magazine\u003c\/i\u003e,\u003ci\u003e Every Day with Rachael Ray\u003c\/i\u003e, \u003ci\u003eUSA Today\u003c\/i\u003e, \u003ci\u003eSeattle Times\u003c\/i\u003e, \u003ci\u003eMilwaukee Journal-Sentinel\u003c\/i\u003e, \u003ci\u003eLibrary Journal\u003c\/i\u003e, Eater, and more\u003cbr\u003e\u003cbr\u003e“Never before have I seen so many fascinating, delicious, easy recipes in one book. . . [\u003ci\u003eSix Seasons\u003c\/i\u003e is] about as close to a perfect cookbook as I have seen . . . a book beginner and seasoned cooks alike will reach for repeatedly.”\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003e—Lucky Peach\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\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\/p\u003e\n\u003cp\u003eIn \u003ci\u003eSix Seasons\u003c\/i\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\/p\u003e\n\u003ch4\u003eDetails\u003c\/h4\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eFormat: Hardcover\u003c\/p\u003e\n\u003cp\u003eAuthor: Joshua McFadden\u003cbr\u003e\u003cbr\u003ePage: 384\u003c\/p\u003e\n\u003cp\u003eSize: 19.81 x 26.67 cm\u003c\/p\u003e"}

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{"id":7299368353929,"title":"This Is Not a Cookbook: A Chef's Creative Process from Imagination to Creation","handle":"this-is-not-a-cookbook-a-chefs-creative-process-from-imagination-to-creation","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eIn this uniquely accessible, fully illustrated nonfiction work for young readers, Chef Flynn McGarry, who at an early age discovered a passion for food and cooking and has since gone on to receive wide-acclaim as a chef, shares his insights and explores the elements of creativity as he encourages young readers to mix passion, hard work, and their own unique perspective to achieve results that might just be life-changing.\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eWhen Flynn McGarry was ten years old, he started to cook in a serious way. At first he simply wanted to make better food for his family, so with the help and support of his parents, he turned his bedroom into a personal kitchen. 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At first he simply wanted to make better food for his family, so with the help and support of his parents, he turned his bedroom into a personal kitchen. Yes, his curiosity was intense. He committed himself to developing\u003c\/span\u003e\u003cspan class=\"atm_keep-reading-flag\" data-mce-fragment=\"1\"\u003e\u003csmall data-mce-fragment=\"1\"\u003e\u003ci class=\"fa fa-arrow-down\" data-mce-fragment=\"1\"\u003e\u003c\/i\u003e\u003c\/small\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e his knowledge of food and culinary technique by reading cookbooks and watching chefs on YouTube and the Food Network. He then pieced together information that excited his sensibilities, paying attention to every detail—from the design of a kitchen to the type of container being used, from the color and texture of food to its arrangement on a plate. 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Still, with all his success, this modest young man is inspired to share his creative process and his innovative thinking about aesthetics and food, especially with young people. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eOf course, some of Flynn’s favorite recipes are included, for those who also want to cook and eat well!\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cspan data-mce-fragment=\"1\"\u003eDetails\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eAuthor: Flynn McGarry\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eReading Age: 10-12 years\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eFormat: Hardcover\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003ePages: 128\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eSize: 27 x 27 cm \u003c\/span\u003e\u003c\/p\u003e"}

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charset=\"utf-8\"\u003e\n\u003cp\u003e‘Extraordinary … a must have book for anyone who loves vegetables!’ – Amanda Cohen, James Beard-nominated chef and owner of Dirt Candy\u003c\/p\u003e\n\u003cp\u003eFrom the author of global bestseller \u003cem\u003eJapan: The Cookboo\u003c\/em\u003ek, more than 250 delicious, healthy vegetarian Japanese recipes for home cooks\u003c\/p\u003e\n\u003cp\u003eIn this collection of new recipes, Nancy Singleton Hachisu, the most authoritative voice in Japanese home cooking today, showcases Japanese vegetarian dishes, bringing the exquisite flavors of the nation’s elegant cuisine to those who follow a plant-based diet or want to lower the amount of fish and meat they eat.\u003c\/p\u003e\n\u003cp\u003eRecipes are divided by cooking style – dressed, vinegared, deep-fried, simmered, steamed, stir-fried, grilled, pickled, and sweet – alongside which Hachisu shares her expert knowledge of the ingredients, culture, and traditions of this unique culinary style.\u003c\/p\u003e\n\u003ch4\u003eDetails\u003c\/h4\u003e\n\u003cp\u003eFormat: Hardcover\u003c\/p\u003e\n\u003cp\u003eSize: 18 x 27 cm\u003c\/p\u003e\n\u003cp\u003ePages: 368\u003c\/p\u003e"}

{"id":6673305305225,"title":"Vegetable Simple: A Cookbook","handle":"vegetable-simple-a-cookbook","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003e“The latest cookbook from the chef of Le Bernardin focuses on simple, but stunning recipes for seasonal produce. . . . What a delightful approach, especially with summer on the horizon.”—\u003c\/span\u003e\u003ci\u003eThe New York Times\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003eFrom one of the world’s most renowned chefs, 110 essential recipes that celebrate the beauty, simplicity, and elegance of vegetables.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eEric Ripert is the chef and co-owner of the acclaimed restaurant Le Bernardin, and the winner of countles\u003c\/span\u003e\u003cspan class=\"gmail-atm_keep-reading-flag\"\u003e\u003csmall\u003e\u003ci class=\"gmail-fa gmail-fa-arrow-down\"\u003e\u003c\/i\u003e\u003c\/small\u003e\u003c\/span\u003e\u003cspan\u003es 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\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eIn \u003ci\u003eVegetable Simple\u003c\/i\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\n\u003ch4\u003e\u003cspan data-mce-fragment=\"1\"\u003eDetails\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eAuthor: Eric Ripert\u003cbr\u003e\u003cbr\u003eFormat: Hardcover\u003cbr\u003e\u003cbr\u003ePage: 256\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e","published_at":"2021-10-18T17:06:23-07:00","created_at":"2021-10-18T17:06:21-07:00","vendor":"Appetite","type":"Books","tags":["Cookbooks","in-stock","NSexp","public","stock"],"price":4000,"price_min":4000,"price_max":4000,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":39587823747209,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"9780525610793","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"Vegetable Simple: A Cookbook","public_title":null,"options":["Default Title"],"price":4000,"weight":0,"compare_at_price":null,"inventory_management":"shopify","barcode":"978-0525610793","requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["\/\/shop.informinteriors.com\/cdn\/shop\/products\/VegetableSimple.jpg?v=1634601984"],"featured_image":"\/\/shop.informinteriors.com\/cdn\/shop\/products\/VegetableSimple.jpg?v=1634601984","options":["Title"],"media":[{"alt":null,"id":20830084792457,"position":1,"preview_image":{"aspect_ratio":1.0,"height":2100,"width":2100,"src":"\/\/shop.informinteriors.com\/cdn\/shop\/products\/VegetableSimple.jpg?v=1634601984"},"aspect_ratio":1.0,"height":2100,"media_type":"image","src":"\/\/shop.informinteriors.com\/cdn\/shop\/products\/VegetableSimple.jpg?v=1634601984","width":2100}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003e“The latest cookbook from the chef of Le Bernardin focuses on simple, but stunning recipes for seasonal produce. . . . What a delightful approach, especially with summer on the horizon.”—\u003c\/span\u003e\u003ci\u003eThe New York Times\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003eFrom one of the world’s most renowned chefs, 110 essential recipes that celebrate the beauty, simplicity, and elegance of vegetables.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eEric Ripert is the chef and co-owner of the acclaimed restaurant Le Bernardin, and the winner of countles\u003c\/span\u003e\u003cspan class=\"gmail-atm_keep-reading-flag\"\u003e\u003csmall\u003e\u003ci class=\"gmail-fa gmail-fa-arrow-down\"\u003e\u003c\/i\u003e\u003c\/small\u003e\u003c\/span\u003e\u003cspan\u003es 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\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eIn \u003ci\u003eVegetable Simple\u003c\/i\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\n\u003ch4\u003e\u003cspan data-mce-fragment=\"1\"\u003eDetails\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eAuthor: Eric Ripert\u003cbr\u003e\u003cbr\u003eFormat: Hardcover\u003cbr\u003e\u003cbr\u003ePage: 256\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e"}

{"id":7207382089865,"title":"The Bread Book","handle":"the-bread-book","description":"\u003cp\u003e\u003cstrong\u003eA bread-making masterclass for home bakers, featuring simple, satisfying breads, loaves, and rolls made from a range of flours, including gluten-free varieties\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIn\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eThe Bread Book\u003c\/em\u003e, Éric Kayser - founder of the legendary French bakery Maison Kayser and bestselling author of\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eThe Larousse Book of Bread\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003emakes baking bread from scratch both accessible and exciting.\u003c\/p\u003e\n\u003cp\u003eKayser begins with the fundamentals of bread-making, offering primers on traditional leavening techniques, types of flour, and essential ingredients, as well as a helpful glossary. Each recipe is explained with concise, easy-to-follow instructions, and includes prep, proofing, and baking times to aid with time management. Step-by-step photography demystifies the more complex bread making processes, and a handy troubleshooting section addresses common bread making dilemmas.\u003c\/p\u003e\n\u003cp\u003eThe collection of 60 recipes includes foolproof versions of boulangerie and international staples; healthy recipes featuring heritage grains - from high-protein lentil and chickpea flours to low-gluten and gluten-free varieties made with einkorn, buckwheat, spelt and rye, as well as a mouthwatering range of sweet loaves and brioches.\u003c\/p\u003e\n\u003cp\u003eClear, comprehensive, and beautifully produced,\u003cem\u003eThe Bread Book\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eis a kitchen shelf essential for the modern home baker.\u003c\/p\u003e\n\u003ch4\u003eDetails\u003c\/h4\u003e\n\u003cp\u003eFormat: Hardback\u003c\/p\u003e\n\u003cp\u003eSize: 27 × 25 cm\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003ePages: 224 with 200 illustrations\u003c\/p\u003e","published_at":"2024-02-05T14:27:15-08:00","created_at":"2023-06-02T11:52:47-07:00","vendor":"Phaidon Press","type":"Books","tags":["Cookbooks","in-stock","NSexp2","public","stock"],"price":5000,"price_min":5000,"price_max":5000,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":41278208868489,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"9781838665746","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"The Bread Book","public_title":null,"options":["Default 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bread-making masterclass for home bakers, featuring simple, satisfying breads, loaves, and rolls made from a range of flours, including gluten-free varieties\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIn\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eThe Bread Book\u003c\/em\u003e, Éric Kayser - founder of the legendary French bakery Maison Kayser and bestselling author of\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eThe Larousse Book of Bread\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003emakes baking bread from scratch both accessible and exciting.\u003c\/p\u003e\n\u003cp\u003eKayser begins with the fundamentals of bread-making, offering primers on traditional leavening techniques, types of flour, and essential ingredients, as well as a helpful glossary. Each recipe is explained with concise, easy-to-follow instructions, and includes prep, proofing, and baking times to aid with time management. Step-by-step photography demystifies the more complex bread making processes, and a handy troubleshooting section addresses common bread making dilemmas.\u003c\/p\u003e\n\u003cp\u003eThe collection of 60 recipes includes foolproof versions of boulangerie and international staples; healthy recipes featuring heritage grains - from high-protein lentil and chickpea flours to low-gluten and gluten-free varieties made with einkorn, buckwheat, spelt and rye, as well as a mouthwatering range of sweet loaves and brioches.\u003c\/p\u003e\n\u003cp\u003eClear, comprehensive, and beautifully produced,\u003cem\u003eThe Bread Book\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eis a kitchen shelf essential for the modern home baker.\u003c\/p\u003e\n\u003ch4\u003eDetails\u003c\/h4\u003e\n\u003cp\u003eFormat: Hardback\u003c\/p\u003e\n\u003cp\u003eSize: 27 × 25 cm\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003ePages: 224 with 200 illustrations\u003c\/p\u003e"}

{"id":7482492158089,"title":"The Cook You Want to Be","handle":"the-cook-you-want-to-be","description":"\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eAndy Baraghani peeled hundreds of onions at Chez Panisse as a teenage intern, honed his perfectly balanced salad–making skills at Estela in New York, and developed recipes in the test kitchens of Saveur, Tasting Table, and \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eBon Appétit\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e. It took him all those years to\u003c\/span\u003e\u003cspan class=\"atm_keep-reading-flag\" data-mce-fragment=\"1\"\u003e\u003csmall data-mce-fragment=\"1\"\u003e\u003ci class=\"fa fa-arrow-down\" data-mce-fragment=\"1\"\u003e\u003c\/i\u003e\u003c\/small\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e figure out the cook he wanted to be: a cook who is true to his Persian heritage, a fresh-vegetable lover, a citrus superfan, and an always-hungry world traveler. In \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eThe Cook You Want to Be,\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e Baraghani shows home cooks on how to hone their own cooking styles by teaching the techniques and unexpected flavor combinations that maximize flavor in minimal time.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAt \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eBon Appétit,\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e Baraghani created a bevy of viral recipes—from Tahini Ranch to Fall-Apart Caramelized Cabbage—that became household staples. Here, he follows up with more umami-rich dishes, beautiful and restaurant-worthy meals (that take half the time), and well-known dishes recast in utterly delicious ways. Among his debut cookbook’s 100 recipes, new surefire hits include Caramelized Sweet Potatoes with Browned Butter Harissa; Sticky, Spicy Basil Shrimp; and Tangy Pomegranate-Chicken. Cooks will find inspiration to riff on, quick meals for hurried weeknights, condiments galore, and memorable meals to impress dinner guests. In essays throughout the book, Baraghani shares convictions (why everyone must make his beloved Persian egg dish, kuku sabzi) and lessons to live by (the importance of salting fish before cooking it). \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003ci data-mce-fragment=\"1\"\u003eThe Cook You Want to Be\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e is a trove of go-to recipes and knowledge, stunning photographs, and delicious, simple home cooking for modern times.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eDetails\u003c\/h4\u003e\n\u003cp\u003eFormat: Hardcover\u003c\/p\u003e\n\u003cp\u003eSize: \u003cspan data-mce-fragment=\"1\"\u003e20.83 x 27.41 cm\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003ePages: 336\u003c\/p\u003e","published_at":"2024-03-27T11:27:30-07:00","created_at":"2024-03-27T11:27:30-07:00","vendor":"Lorena Jones Books","type":"Books","tags":["Cookbooks","in-stock","public","stock"],"price":4700,"price_min":4700,"price_max":4700,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":42010025492617,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"9781984858566","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"The Cook You Want to Be","public_title":null,"options":["Default Title"],"price":4700,"weight":0,"compare_at_price":null,"inventory_management":"shopify","barcode":"9781984858566","requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["\/\/shop.informinteriors.com\/cdn\/shop\/files\/thecookyouwanttobe.jpg?v=1711564053","\/\/shop.informinteriors.com\/cdn\/shop\/files\/ScreenShot2024-03-27at11.08.34AM.png?v=1711564054","\/\/shop.informinteriors.com\/cdn\/shop\/files\/ScreenShot2024-03-27at11.15.01AM.png?v=1711564055","\/\/shop.informinteriors.com\/cdn\/shop\/files\/ScreenShot2024-03-27at11.15.15AM.png?v=1711564053","\/\/shop.informinteriors.com\/cdn\/shop\/files\/ScreenShot2024-03-27at11.15.40AM.png?v=1711564052"],"featured_image":"\/\/shop.informinteriors.com\/cdn\/shop\/files\/thecookyouwanttobe.jpg?v=1711564053","options":["Title"],"media":[{"alt":null,"id":24802807382153,"position":1,"preview_image":{"aspect_ratio":1.0,"height":2100,"width":2100,"src":"\/\/shop.informinteriors.com\/cdn\/shop\/files\/thecookyouwanttobe.jpg?v=1711564053"},"aspect_ratio":1.0,"height":2100,"media_type":"image","src":"\/\/shop.informinteriors.com\/cdn\/shop\/files\/thecookyouwanttobe.jpg?v=1711564053","width":2100},{"alt":null,"id":24802807414921,"position":2,"preview_image":{"aspect_ratio":0.746,"height":749,"width":559,"src":"\/\/shop.informinteriors.com\/cdn\/shop\/files\/ScreenShot2024-03-27at11.08.34AM.png?v=1711564054"},"aspect_ratio":0.746,"height":749,"media_type":"image","src":"\/\/shop.informinteriors.com\/cdn\/shop\/files\/ScreenShot2024-03-27at11.08.34AM.png?v=1711564054","width":559},{"alt":null,"id":24802807447689,"position":3,"preview_image":{"aspect_ratio":0.747,"height":748,"width":559,"src":"\/\/shop.informinteriors.com\/cdn\/shop\/files\/ScreenShot2024-03-27at11.15.01AM.png?v=1711564055"},"aspect_ratio":0.747,"height":748,"media_type":"image","src":"\/\/shop.informinteriors.com\/cdn\/shop\/files\/ScreenShot2024-03-27at11.15.01AM.png?v=1711564055","width":559},{"alt":null,"id":24802807480457,"position":4,"preview_image":{"aspect_ratio":0.745,"height":748,"width":557,"src":"\/\/shop.informinteriors.com\/cdn\/shop\/files\/ScreenShot2024-03-27at11.15.15AM.png?v=1711564053"},"aspect_ratio":0.745,"height":748,"media_type":"image","src":"\/\/shop.informinteriors.com\/cdn\/shop\/files\/ScreenShot2024-03-27at11.15.15AM.png?v=1711564053","width":557},{"alt":null,"id":24802807513225,"position":5,"preview_image":{"aspect_ratio":0.745,"height":746,"width":556,"src":"\/\/shop.informinteriors.com\/cdn\/shop\/files\/ScreenShot2024-03-27at11.15.40AM.png?v=1711564052"},"aspect_ratio":0.745,"height":746,"media_type":"image","src":"\/\/shop.informinteriors.com\/cdn\/shop\/files\/ScreenShot2024-03-27at11.15.40AM.png?v=1711564052","width":556}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eAndy Baraghani peeled hundreds of onions at Chez Panisse as a teenage intern, honed his perfectly balanced salad–making skills at Estela in New York, and developed recipes in the test kitchens of Saveur, Tasting Table, and \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eBon Appétit\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e. It took him all those years to\u003c\/span\u003e\u003cspan class=\"atm_keep-reading-flag\" data-mce-fragment=\"1\"\u003e\u003csmall data-mce-fragment=\"1\"\u003e\u003ci class=\"fa fa-arrow-down\" data-mce-fragment=\"1\"\u003e\u003c\/i\u003e\u003c\/small\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e figure out the cook he wanted to be: a cook who is true to his Persian heritage, a fresh-vegetable lover, a citrus superfan, and an always-hungry world traveler. In \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eThe Cook You Want to Be,\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e Baraghani shows home cooks on how to hone their own cooking styles by teaching the techniques and unexpected flavor combinations that maximize flavor in minimal time.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAt \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eBon Appétit,\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e Baraghani created a bevy of viral recipes—from Tahini Ranch to Fall-Apart Caramelized Cabbage—that became household staples. Here, he follows up with more umami-rich dishes, beautiful and restaurant-worthy meals (that take half the time), and well-known dishes recast in utterly delicious ways. Among his debut cookbook’s 100 recipes, new surefire hits include Caramelized Sweet Potatoes with Browned Butter Harissa; Sticky, Spicy Basil Shrimp; and Tangy Pomegranate-Chicken. Cooks will find inspiration to riff on, quick meals for hurried weeknights, condiments galore, and memorable meals to impress dinner guests. In essays throughout the book, Baraghani shares convictions (why everyone must make his beloved Persian egg dish, kuku sabzi) and lessons to live by (the importance of salting fish before cooking it). \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003ci data-mce-fragment=\"1\"\u003eThe Cook You Want to Be\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e is a trove of go-to recipes and knowledge, stunning photographs, and delicious, simple home cooking for modern times.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eDetails\u003c\/h4\u003e\n\u003cp\u003eFormat: Hardcover\u003c\/p\u003e\n\u003cp\u003eSize: \u003cspan data-mce-fragment=\"1\"\u003e20.83 x 27.41 cm\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003ePages: 336\u003c\/p\u003e"}

{"id":7482439303305,"title":"Slow Food, Fast Cars","handle":"slow-food-fast-cars","description":"\u003cp data-mce-fragment=\"1\"\u003eWelcome to Casa Maria Luigia, Massimo Bottura and Lara Gilmore’s idyllic guest house in the Italian countryside. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eLara 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.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eTheir 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. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eSlow Food, Fast Cars\u003c\/em\u003e captures the extraordinary sensory and culinary experience of staying at Casa Maria Luigia. Created in close collaboration with Lara and Massimo, the book collects 85 authentic, accessible recipes for breakfasts, brunches, and all-day snacks, including frittatas and focaccias, salads, cakes and pastries, jams and preserves and more.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAt Casa Maria Luigia the past collides with the contemporary, and home cooks will discover seasonal variations for each recipe, as well as information about the dish’s origins and ingredients. 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.\u003c\/p\u003e\n\u003ch4 data-mce-fragment=\"1\"\u003eDetails\u003c\/h4\u003e\n\u003cp data-mce-fragment=\"1\"\u003eFormat: Hardcover\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eSize: 20 x 27 cm\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003ePages: 256\u003c\/p\u003e","published_at":"2024-03-27T10:30:44-07:00","created_at":"2024-03-27T10:30:44-07:00","vendor":"Phaidon Press","type":"Books","tags":["Cookbooks","in-stock","public","stock"],"price":7500,"price_min":7500,"price_max":7500,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":42009746178185,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"9781838667252","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"Slow Food, Fast Cars","public_title":null,"options":["Default Title"],"price":7500,"weight":0,"compare_at_price":null,"inventory_management":"shopify","barcode":"9781838667252","requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["\/\/shop.informinteriors.com\/cdn\/shop\/files\/SlowFoodFastCars.jpg?v=1711561043","\/\/shop.informinteriors.com\/cdn\/shop\/files\/ScreenShot2024-03-27at10.12.07AM.png?v=1711561043","\/\/shop.informinteriors.com\/cdn\/shop\/files\/ScreenShot2024-03-27at10.12.14AM.png?v=1711561043","\/\/shop.informinteriors.com\/cdn\/shop\/files\/ScreenShot2024-03-27at10.12.22AM.png?v=1711561043","\/\/shop.informinteriors.com\/cdn\/shop\/files\/ScreenShot2024-03-27at10.12.29AM.png?v=1711561043","\/\/shop.informinteriors.com\/cdn\/shop\/files\/ScreenShot2024-03-27at10.12.37AM.png?v=1711561043","\/\/shop.informinteriors.com\/cdn\/shop\/files\/ScreenShot2024-03-27at10.12.43AM.png?v=1711561043"],"featured_image":"\/\/shop.informinteriors.com\/cdn\/shop\/files\/SlowFoodFastCars.jpg?v=1711561043","options":["Title"],"media":[{"alt":null,"id":24802114306185,"position":1,"preview_image":{"aspect_ratio":1.0,"height":2100,"width":2100,"src":"\/\/shop.informinteriors.com\/cdn\/shop\/files\/SlowFoodFastCars.jpg?v=1711561043"},"aspect_ratio":1.0,"height":2100,"media_type":"image","src":"\/\/shop.informinteriors.com\/cdn\/shop\/files\/SlowFoodFastCars.jpg?v=1711561043","width":2100},{"alt":null,"id":24801997127817,"position":2,"preview_image":{"aspect_ratio":1.493,"height":531,"width":793,"src":"\/\/shop.informinteriors.com\/cdn\/shop\/files\/ScreenShot2024-03-27at10.12.07AM.png?v=1711561043"},"aspect_ratio":1.493,"height":531,"media_type":"image","src":"\/\/shop.informinteriors.com\/cdn\/shop\/files\/ScreenShot2024-03-27at10.12.07AM.png?v=1711561043","width":793},{"alt":null,"id":24801997160585,"position":3,"preview_image":{"aspect_ratio":1.456,"height":535,"width":779,"src":"\/\/shop.informinteriors.com\/cdn\/shop\/files\/ScreenShot2024-03-27at10.12.14AM.png?v=1711561043"},"aspect_ratio":1.456,"height":535,"media_type":"image","src":"\/\/shop.informinteriors.com\/cdn\/shop\/files\/ScreenShot2024-03-27at10.12.14AM.png?v=1711561043","width":779},{"alt":null,"id":24801997193353,"position":4,"preview_image":{"aspect_ratio":1.481,"height":532,"width":788,"src":"\/\/shop.informinteriors.com\/cdn\/shop\/files\/ScreenShot2024-03-27at10.12.22AM.png?v=1711561043"},"aspect_ratio":1.481,"height":532,"media_type":"image","src":"\/\/shop.informinteriors.com\/cdn\/shop\/files\/ScreenShot2024-03-27at10.12.22AM.png?v=1711561043","width":788},{"alt":null,"id":24801997226121,"position":5,"preview_image":{"aspect_ratio":1.502,"height":528,"width":793,"src":"\/\/shop.informinteriors.com\/cdn\/shop\/files\/ScreenShot2024-03-27at10.12.29AM.png?v=1711561043"},"aspect_ratio":1.502,"height":528,"media_type":"image","src":"\/\/shop.informinteriors.com\/cdn\/shop\/files\/ScreenShot2024-03-27at10.12.29AM.png?v=1711561043","width":793},{"alt":null,"id":24801997258889,"position":6,"preview_image":{"aspect_ratio":1.515,"height":524,"width":794,"src":"\/\/shop.informinteriors.com\/cdn\/shop\/files\/ScreenShot2024-03-27at10.12.37AM.png?v=1711561043"},"aspect_ratio":1.515,"height":524,"media_type":"image","src":"\/\/shop.informinteriors.com\/cdn\/shop\/files\/ScreenShot2024-03-27at10.12.37AM.png?v=1711561043","width":794},{"alt":null,"id":24801997291657,"position":7,"preview_image":{"aspect_ratio":1.507,"height":537,"width":809,"src":"\/\/shop.informinteriors.com\/cdn\/shop\/files\/ScreenShot2024-03-27at10.12.43AM.png?v=1711561043"},"aspect_ratio":1.507,"height":537,"media_type":"image","src":"\/\/shop.informinteriors.com\/cdn\/shop\/files\/ScreenShot2024-03-27at10.12.43AM.png?v=1711561043","width":809}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"\u003cp data-mce-fragment=\"1\"\u003eWelcome to Casa Maria Luigia, Massimo Bottura and Lara Gilmore’s idyllic guest house in the Italian countryside. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eLara 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.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eTheir 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. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eSlow Food, Fast Cars\u003c\/em\u003e captures the extraordinary sensory and culinary experience of staying at Casa Maria Luigia. Created in close collaboration with Lara and Massimo, the book collects 85 authentic, accessible recipes for breakfasts, brunches, and all-day snacks, including frittatas and focaccias, salads, cakes and pastries, jams and preserves and more.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAt Casa Maria Luigia the past collides with the contemporary, and home cooks will discover seasonal variations for each recipe, as well as information about the dish’s origins and ingredients. 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.\u003c\/p\u003e\n\u003ch4 data-mce-fragment=\"1\"\u003eDetails\u003c\/h4\u003e\n\u003cp data-mce-fragment=\"1\"\u003eFormat: Hardcover\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eSize: 20 x 27 cm\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003ePages: 256\u003c\/p\u003e"}

{"id":7475646398601,"title":"Don't Worry, Just Cook Delicious: Timeless Recipes for Comfort and Connection","handle":"dont-worry-just-cook-delicious-timeless-recipes-for-comfort-and-connection","description":"\u003cp\u003e“I tell you not to worry because I’ve done all the worrying for you!”\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eBonnie Stern, beloved teacher and bestselling cookbook author, wants nothing more than for you to feel like she’s in the kitchen cooking beside you.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIn her latest cookbook, \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eDon’t Worry, Just Cook\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e, written with her daughter Anna Rupert (who has, in fact, been in the kitchen cooking beside Bonnie her whole life!), Bonnie and Anna are here to help cooks of all experience foster comfort and connection through food.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eWith her trademark encouraging style and attention to detail, Bonnie writes recipes that are consistently delicious, widely appealing, and, as always, timeless. Like all of her cookbooks, \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eDon’t Worry, Just Cook\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e doesn’t simply give instructions to create a dish, it also shares stories,\u003c\/span\u003e\u003cspan class=\"atm_keep-reading-flag\" data-mce-fragment=\"1\"\u003e\u003csmall data-mce-fragment=\"1\"\u003e\u003ci class=\"fa fa-arrow-down\" data-mce-fragment=\"1\"\u003e\u003c\/i\u003e\u003c\/small\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e lessons, and kitchen wisdom that will build your cooking technique and confidence in the kitchen.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIn this new book, you’ll find easy-to-follow recipes for all-day breakfasts, soups, starters, and side dishes, as well as breads and vegetarian, fish, and meat mains. And, for those wanting something sweet, Bonnie and Anna have included plenty of desserts! You’ll be amazed by how quickly such special dishes like Jeweled Roasted Salmon with Herbs and Sheet Pan Chicken with Lemon and Olives come together. The simplicity and beauty of dishes like Ja’ala Herb Salad with Lemon Honey Dressing and Roasted Cauliflower Steaks with Tahini and Z’hug will impress even the cook! And the desserts, like the Pavlova Cake with Lemon Curd and Berries, Bonnie’s Rugelach, and S’mores Chocolate Bark have never been so fun or delicious.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eBonnie and Anna have also provided notes and variations to help you modify dishes for special diets, and have sprinkled in essays on topics that will resonate with all of us, from things not worth worrying about, to a love of leftovers and what to do with them. Bonnie and Anna’s warm voices and subtle humor come through on every page. With 125 enjoyable and thoughtful recipes, and stunning photography, home cooks will turn to this instant classic time and time again to nourish themselves and the people they love.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cspan\u003eDetails\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eFormat: Hardcover\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePages: 304\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eAbout the Authors\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eBonnie Stern is the founder of the Bonnie Stern School of Cooking in Toronto, which she opened and operated from 1973 to 2011. She has studied and taught cooking around the world, hosted three national cooking shows, and for 17 years, wrote a weekly column for the National Post. She has conducted popular workshops for the James Beard Foundation in New York City and leads culinary tours to various delicious destinations. Bonnie is also the creator of a groundbreaking book club in which authors are invited to discuss their work during thematic dinners. She has authored 12 bestselling cookbooks, including \u003ci\u003eBonnie Stern's Essentials of Home Cooking\u003c\/i\u003e, which won a coveted International Association of Culinary Professionals award. Bonnie is the recipient\u003cspan class=\"atm_keep-reading-flag\"\u003e\u003csmall\u003e\u003ci class=\"fa fa-arrow-down\"\u003e\u003c\/i\u003e\u003c\/small\u003e\u003c\/span\u003e of many awards, including the Ontario Hostelry Institute's Gold Award, the Premier's Award, and, in 2021, Bonnie was inducted into the Taste Canada Hall of Fame.\u003c\/p\u003e\n\u003cp\u003eAnna Rupert in addition to being Bonnie's daughter and sous-chef, ANNA RUPERT is a speech-language pathologist, health and social care manager, researcher, and consultant in Toronto. Anna holds master's degrees in Speech-Language Pathology and International Health Policy from the University of Toronto and the London School of Economics, respectively. Anna's research and consulting has focused on the inclusion of rehabilitation services (like speech pathology) in global health systems, health system funding and planning, and the relationship between early childhood mental health, childhood trauma, and communication development. Clearly, she has multiple interests! Anna has been cooking with Bonnie since she was able to sit unsupported on the kitchen counter and hold a wooden spoon (there is photo evidence). This is her first book.\u003c\/p\u003e","published_at":"2024-03-20T17:29:56-07:00","created_at":"2024-03-20T17:29:56-07:00","vendor":"Penguin Random House","type":"Books","tags":["Cookbooks","in-stock","public","stock"],"price":3500,"price_min":3500,"price_max":3500,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":41982494277769,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"9780525611585","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"Don't Worry, Just Cook Delicious: Timeless Recipes for Comfort and Connection","public_title":null,"options":["Default Title"],"price":3500,"weight":0,"compare_at_price":null,"inventory_management":"shopify","barcode":"9780525611585","requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["\/\/shop.informinteriors.com\/cdn\/shop\/files\/DontWorry.jpg?v=1710980998"],"featured_image":"\/\/shop.informinteriors.com\/cdn\/shop\/files\/DontWorry.jpg?v=1710980998","options":["Title"],"media":[{"alt":null,"id":24766459543689,"position":1,"preview_image":{"aspect_ratio":1.0,"height":2100,"width":2100,"src":"\/\/shop.informinteriors.com\/cdn\/shop\/files\/DontWorry.jpg?v=1710980998"},"aspect_ratio":1.0,"height":2100,"media_type":"image","src":"\/\/shop.informinteriors.com\/cdn\/shop\/files\/DontWorry.jpg?v=1710980998","width":2100}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"\u003cp\u003e“I tell you not to worry because I’ve done all the worrying for you!”\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eBonnie Stern, beloved teacher and bestselling cookbook author, wants nothing more than for you to feel like she’s in the kitchen cooking beside you.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIn her latest cookbook, \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eDon’t Worry, Just Cook\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e, written with her daughter Anna Rupert (who has, in fact, been in the kitchen cooking beside Bonnie her whole life!), Bonnie and Anna are here to help cooks of all experience foster comfort and connection through food.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eWith her trademark encouraging style and attention to detail, Bonnie writes recipes that are consistently delicious, widely appealing, and, as always, timeless. Like all of her cookbooks, \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eDon’t Worry, Just Cook\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e doesn’t simply give instructions to create a dish, it also shares stories,\u003c\/span\u003e\u003cspan class=\"atm_keep-reading-flag\" data-mce-fragment=\"1\"\u003e\u003csmall data-mce-fragment=\"1\"\u003e\u003ci class=\"fa fa-arrow-down\" data-mce-fragment=\"1\"\u003e\u003c\/i\u003e\u003c\/small\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e lessons, and kitchen wisdom that will build your cooking technique and confidence in the kitchen.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIn this new book, you’ll find easy-to-follow recipes for all-day breakfasts, soups, starters, and side dishes, as well as breads and vegetarian, fish, and meat mains. And, for those wanting something sweet, Bonnie and Anna have included plenty of desserts! You’ll be amazed by how quickly such special dishes like Jeweled Roasted Salmon with Herbs and Sheet Pan Chicken with Lemon and Olives come together. The simplicity and beauty of dishes like Ja’ala Herb Salad with Lemon Honey Dressing and Roasted Cauliflower Steaks with Tahini and Z’hug will impress even the cook! And the desserts, like the Pavlova Cake with Lemon Curd and Berries, Bonnie’s Rugelach, and S’mores Chocolate Bark have never been so fun or delicious.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eBonnie and Anna have also provided notes and variations to help you modify dishes for special diets, and have sprinkled in essays on topics that will resonate with all of us, from things not worth worrying about, to a love of leftovers and what to do with them. Bonnie and Anna’s warm voices and subtle humor come through on every page. With 125 enjoyable and thoughtful recipes, and stunning photography, home cooks will turn to this instant classic time and time again to nourish themselves and the people they love.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cspan\u003eDetails\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eFormat: Hardcover\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePages: 304\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eAbout the Authors\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eBonnie Stern is the founder of the Bonnie Stern School of Cooking in Toronto, which she opened and operated from 1973 to 2011. She has studied and taught cooking around the world, hosted three national cooking shows, and for 17 years, wrote a weekly column for the National Post. She has conducted popular workshops for the James Beard Foundation in New York City and leads culinary tours to various delicious destinations. Bonnie is also the creator of a groundbreaking book club in which authors are invited to discuss their work during thematic dinners. She has authored 12 bestselling cookbooks, including \u003ci\u003eBonnie Stern's Essentials of Home Cooking\u003c\/i\u003e, which won a coveted International Association of Culinary Professionals award. Bonnie is the recipient\u003cspan class=\"atm_keep-reading-flag\"\u003e\u003csmall\u003e\u003ci class=\"fa fa-arrow-down\"\u003e\u003c\/i\u003e\u003c\/small\u003e\u003c\/span\u003e of many awards, including the Ontario Hostelry Institute's Gold Award, the Premier's Award, and, in 2021, Bonnie was inducted into the Taste Canada Hall of Fame.\u003c\/p\u003e\n\u003cp\u003eAnna Rupert in addition to being Bonnie's daughter and sous-chef, ANNA RUPERT is a speech-language pathologist, health and social care manager, researcher, and consultant in Toronto. Anna holds master's degrees in Speech-Language Pathology and International Health Policy from the University of Toronto and the London School of Economics, respectively. Anna's research and consulting has focused on the inclusion of rehabilitation services (like speech pathology) in global health systems, health system funding and planning, and the relationship between early childhood mental health, childhood trauma, and communication development. Clearly, she has multiple interests! Anna has been cooking with Bonnie since she was able to sit unsupported on the kitchen counter and hold a wooden spoon (there is photo evidence). This is her first book.\u003c\/p\u003e"}

{"id":7475627196553,"title":"Salt and the Art of Seasoning","handle":"salt-and-the-art-of-seasoning","description":"\u003cp data-mce-fragment=\"1\"\u003e\"[The] recipe book that will make all your other recipe books taste better.\"—\u003cem data-mce-fragment=\"1\"\u003eThe Telegraph\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"A paean to the transformative effects of natural salts.\"—\u003cem data-mce-fragment=\"1\"\u003eThe Observer\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eUnderstanding how to use salt can make or break a dish. \u003cem data-mce-fragment=\"1\"\u003eSalt and the Art of Seasoning\u003c\/em\u003e will not only help you master your use of seasoning, but it will allow you to reimagine how you cook, cure, and work with salt in your kitchen—elevating your flavors to a whole new level.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIncludes over 100 salt-inspired recipes!\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eSalt is extraordinary. A fundamental, ancient resource used for thousands of years around the world, it is the one essential ingredient that transforms all cooking: elevating flavors from good to great, to unforgettable. In this stunning new cookbook, chef, TV presenter, food photographer, and sustainable living expert James Strawbridge shares with you the fundamentals of this artisan ingredient: from distinctive flavor notes and profiles of different salts found around the world, to brilliantly useful techniques—such as brining, baking, charring, fermenting, and preserving.\u003c\/p\u003e\n\u003cp\u003eInside, you’ll also find:\u003c\/p\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli aria-level=\"1\" data-mce-fragment=\"1\"\u003e\n\u003cp\u003eThe Science of Taste\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" data-mce-fragment=\"1\"\u003e\n\u003cp\u003eA Salt Sommelier’s Guide\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" data-mce-fragment=\"1\"\u003e\n\u003cp\u003eHow to measure “to taste” and season correctly\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" data-mce-fragment=\"1\"\u003e\n\u003cp\u003eSalt Craft—from curing to blocking to baking\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" data-mce-fragment=\"1\"\u003e\n\u003cp\u003eOver 100 recipes—from drinks to desserts\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem data-mce-fragment=\"1\"\u003eSalt and the Art of Seasoning\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003ewill show you how to choose the right type of salt for the right type of dish, how to add it at the right time and in the right amount. James shares techniques such as using salt to pickle, cure and ferment as well as making your own flavoured or smoked salts to bring out all sorts of previously hidden flavors. James has also crafted salt-inspired recipes to help you use salt in more creative, healthy and delicious ways.\u003c\/p\u003e\n\u003ch4\u003eDetails \u003c\/h4\u003e\n\u003cp\u003eFormat: Hardcover\u003c\/p\u003e\n\u003cp\u003ePages: 288\u003c\/p\u003e","published_at":"2024-03-20T15:53:13-07:00","created_at":"2024-03-20T15:53:13-07:00","vendor":"University of Toronto Press","type":"Books","tags":["Cookbooks","in-stock","New In Shop","public","stock"],"price":4700,"price_min":4700,"price_max":4700,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":41982365597833,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"9781915294036","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"Salt and the Art of Seasoning","public_title":null,"options":["Default Title"],"price":4700,"weight":0,"compare_at_price":null,"inventory_management":"shopify","barcode":"9781915294036","requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["\/\/shop.informinteriors.com\/cdn\/shop\/files\/Salt.jpg?v=1710975195"],"featured_image":"\/\/shop.informinteriors.com\/cdn\/shop\/files\/Salt.jpg?v=1710975195","options":["Title"],"media":[{"alt":null,"id":24766236098697,"position":1,"preview_image":{"aspect_ratio":1.0,"height":2100,"width":2100,"src":"\/\/shop.informinteriors.com\/cdn\/shop\/files\/Salt.jpg?v=1710975195"},"aspect_ratio":1.0,"height":2100,"media_type":"image","src":"\/\/shop.informinteriors.com\/cdn\/shop\/files\/Salt.jpg?v=1710975195","width":2100}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"\u003cp data-mce-fragment=\"1\"\u003e\"[The] recipe book that will make all your other recipe books taste better.\"—\u003cem data-mce-fragment=\"1\"\u003eThe Telegraph\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"A paean to the transformative effects of natural salts.\"—\u003cem data-mce-fragment=\"1\"\u003eThe Observer\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eUnderstanding how to use salt can make or break a dish. \u003cem data-mce-fragment=\"1\"\u003eSalt and the Art of Seasoning\u003c\/em\u003e will not only help you master your use of seasoning, but it will allow you to reimagine how you cook, cure, and work with salt in your kitchen—elevating your flavors to a whole new level.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIncludes over 100 salt-inspired recipes!\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eSalt is extraordinary. A fundamental, ancient resource used for thousands of years around the world, it is the one essential ingredient that transforms all cooking: elevating flavors from good to great, to unforgettable. In this stunning new cookbook, chef, TV presenter, food photographer, and sustainable living expert James Strawbridge shares with you the fundamentals of this artisan ingredient: from distinctive flavor notes and profiles of different salts found around the world, to brilliantly useful techniques—such as brining, baking, charring, fermenting, and preserving.\u003c\/p\u003e\n\u003cp\u003eInside, you’ll also find:\u003c\/p\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli aria-level=\"1\" data-mce-fragment=\"1\"\u003e\n\u003cp\u003eThe Science of Taste\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" data-mce-fragment=\"1\"\u003e\n\u003cp\u003eA Salt Sommelier’s Guide\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" data-mce-fragment=\"1\"\u003e\n\u003cp\u003eHow to measure “to taste” and season correctly\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" data-mce-fragment=\"1\"\u003e\n\u003cp\u003eSalt Craft—from curing to blocking to baking\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" data-mce-fragment=\"1\"\u003e\n\u003cp\u003eOver 100 recipes—from drinks to desserts\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem data-mce-fragment=\"1\"\u003eSalt and the Art of Seasoning\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003ewill show you how to choose the right type of salt for the right type of dish, how to add it at the right time and in the right amount. James shares techniques such as using salt to pickle, cure and ferment as well as making your own flavoured or smoked salts to bring out all sorts of previously hidden flavors. James has also crafted salt-inspired recipes to help you use salt in more creative, healthy and delicious ways.\u003c\/p\u003e\n\u003ch4\u003eDetails \u003c\/h4\u003e\n\u003cp\u003eFormat: Hardcover\u003c\/p\u003e\n\u003cp\u003ePages: 288\u003c\/p\u003e"}