Cookbooks

{"id":6561193623689,"title":"Home Farm Cooking","handle":"home-farm-cooking","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eA long-awaited second cookbook from celebrated architectural designer John Pawson and his wife Catherine\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\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\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eAbout the Author\u003c\/strong\u003e\u003c\/p\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\u003eSize: 27 x 20 cm\u003c\/p\u003e\n\u003cp\u003ePages: 272 (140 illustrations)\u003c\/p\u003e","published_at":"2021-04-13T11:45:56-07:00","created_at":"2021-04-13T11:45:52-07:00","vendor":"John Pawson","type":"600","tags":["accessories","book","books","BOOKS1","bookstore","cookbook","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":"1838661267","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 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eA long-awaited second cookbook from celebrated architectural designer John Pawson and his wife Catherine\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\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\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eAbout the Author\u003c\/strong\u003e\u003c\/p\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\u003eSize: 27 x 20 cm\u003c\/p\u003e\n\u003cp\u003ePages: 272 (140 illustrations)\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":"600","tags":["book","books","BOOKS1","bookstore","cookbook","Cookbooks","cooking","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":"1743794654","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":"600","tags":["books","BOOKS1","cookbook","cookbooks","cooking","in-stock","NSexp","public","stock","Well Being"],"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":"1579656317","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"}

{"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":"Random House","type":"600","tags":["book","books","BOOKS1","bookstore","cookbook","Cookbooks","cooking","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":"0525610793","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":4770548056201,"title":"Nigel Slater: Greenfeast Spring, Summer","handle":"nigel-slater-greenfeast-spring-summer","description":"\u003cp\u003e\u003cstrong\u003eThe first in a pair of fast, season-led vegetable books from beloved author and cook Nigel Slater.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e‘Much of my weekday eating contains neither meat nor fish … It is simply the way my eating has grown to be over the last few years.’\u003c\/em\u003e\u003cbr\u003e \u003cbr\u003e\u003cem\u003eGreenfeast: spring, summer\u003c\/em\u003e is a vibrant and joyous collection of the food Nigel eats at the end of the day. Over 110 simply beautiful spring and summer recipes, each with suggested variations, that can mostly be on the table in 30 minutes. This is perfect for people who want to eat less meat, but don’t want to compromise on flavour and ease of cooking.\u003c\/p\u003e\n\u003cp\u003eFrom roast spring vegetables with peanut sauce to rice, broad beans and asparagus, or peaches with blackberries and ice cream, this green follow-up to the bestselling \u003cem\u003eEat\u003c\/em\u003e is for everyone who wants daily inspiration for quick plant-based suppers. \u003cem\u003eGreenfeast: autumn, winter\u003c\/em\u003e will follow in October 2019.\u003c\/p\u003e","published_at":"2020-08-25T11:19:03-07:00","created_at":"2020-03-30T15:49:13-07:00","vendor":"Nigel Slater","type":"600","tags":["_alt_slater","book","books","BOOKS1","bookstore","cookbook","Cookbooks","in-stock","public","stock","Well Being"],"price":3700,"price_min":3700,"price_max":3700,"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":39365284724873,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"0008333355","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"Nigel Slater: Greenfeast Spring, Summer","public_title":null,"options":["Default Title"],"price":3700,"weight":750,"compare_at_price":null,"inventory_management":"shopify","barcode":"978-0008333355","requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["\/\/shop.informinteriors.com\/cdn\/shop\/products\/ni_asdnv_alksdnv.jpg?v=1592440187"],"featured_image":"\/\/shop.informinteriors.com\/cdn\/shop\/products\/ni_asdnv_alksdnv.jpg?v=1592440187","options":["Title"],"media":[{"alt":null,"id":8883200884873,"position":1,"preview_image":{"aspect_ratio":1.0,"height":2100,"width":2100,"src":"\/\/shop.informinteriors.com\/cdn\/shop\/products\/ni_asdnv_alksdnv.jpg?v=1592440187"},"aspect_ratio":1.0,"height":2100,"media_type":"image","src":"\/\/shop.informinteriors.com\/cdn\/shop\/products\/ni_asdnv_alksdnv.jpg?v=1592440187","width":2100}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"\u003cp\u003e\u003cstrong\u003eThe first in a pair of fast, season-led vegetable books from beloved author and cook Nigel Slater.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e‘Much of my weekday eating contains neither meat nor fish … It is simply the way my eating has grown to be over the last few years.’\u003c\/em\u003e\u003cbr\u003e \u003cbr\u003e\u003cem\u003eGreenfeast: spring, summer\u003c\/em\u003e is a vibrant and joyous collection of the food Nigel eats at the end of the day. Over 110 simply beautiful spring and summer recipes, each with suggested variations, that can mostly be on the table in 30 minutes. This is perfect for people who want to eat less meat, but don’t want to compromise on flavour and ease of cooking.\u003c\/p\u003e\n\u003cp\u003eFrom roast spring vegetables with peanut sauce to rice, broad beans and asparagus, or peaches with blackberries and ice cream, this green follow-up to the bestselling \u003cem\u003eEat\u003c\/em\u003e is for everyone who wants daily inspiration for quick plant-based suppers. \u003cem\u003eGreenfeast: autumn, winter\u003c\/em\u003e will follow in October 2019.\u003c\/p\u003e"}

{"id":7257106022537,"title":"Grains For Every Season: Rethinking Our Way With Grains","handle":"grains-for-every-season-rethinking-our-way-with-grains","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv data-mce-fragment=\"1\" class=\"col sqs-col-9 span-9\"\u003e\n\u003cdiv data-mce-fragment=\"1\" id=\"block-yui_3_17_2_1_1620870368699_88844\" data-block-type=\"2\" class=\"sqs-block html-block sqs-block-html\"\u003e\n\u003cdiv data-mce-fragment=\"1\" class=\"sqs-block-content\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIn \u003cem data-mce-fragment=\"1\"\u003eGrains for Every Season\u003c\/em\u003e, Joshua McFadden applies his maximalist approach to flavor and texture to cooking with grains.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\" class=\"\"\u003eRecipes include salads, soups, pastas, pizzas, grain bowls, breads—and even desserts. The book’s 200 recipes are organized into chapters by grain type, unlocking information on where each one comes from and how to prepare it. McFadden reveals how each grain can be used in both savory and sweet recipes, from Meat Loaf with Barley and Mushrooms to Peanut Butter–Barley Cookies; from Buckwheat, Lime and Herb Salad to Buckwheat Cream Scones. Four special foldout sections highlight seasonal variations on grain bowls, stir-fries, pizzas, pilafs, and more, to show how flexible and satisfying cooking with grains can be.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\" class=\"\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cem\u003e\u003cspan class=\"a-text-bold\"\u003eNamed a Best Cookbook the Year by \u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eFood52, Booklist\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e, and \u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eLibrary Journal.\u003c\/span\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003ch4 data-mce-fragment=\"1\"\u003eDetails\u003c\/h4\u003e\n\u003cdiv class=\"gmail-col gmail-sqs-col-9 gmail-span-9\"\u003e\n\u003cdiv id=\"gmail-block-yui_3_17_2_1_1620870368699_88844\" class=\"gmail-sqs-block gmail-html-block gmail-sqs-block-html\"\u003e\n\u003cp class=\"gmail-sqs-block-content\"\u003eFormat: Hardcover\u003c\/p\u003e\n\u003cp class=\"gmail-sqs-block-content\"\u003eAuthor: Joshua McFadden, Martha Holmberg\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePage: 368 pages\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","published_at":"2023-09-28T14:37:02-07:00","created_at":"2023-09-28T14:37:02-07:00","vendor":"Artisan Books","type":"600","tags":["Cookbooks","in-stock","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":41399313924233,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"1579659561","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"Grains For Every Season: Rethinking Our Way With Grains","public_title":null,"options":["Default Title"],"price":5500,"weight":0,"compare_at_price":null,"inventory_management":"shopify","barcode":"978-1579659561","requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["\/\/shop.informinteriors.com\/cdn\/shop\/files\/white-COVER._Grains_for_Every_Season.jpg?v=1695938694","\/\/shop.informinteriors.com\/cdn\/shop\/files\/61I-7Ft_ziS_2048x_97ce2d7a-afc0-4a92-a29d-0262310a866e.jpg?v=1695939463","\/\/shop.informinteriors.com\/cdn\/shop\/files\/McFadden9781579659561_il_4_1ced7.jpg?v=1695939463","\/\/shop.informinteriors.com\/cdn\/shop\/files\/McFadden9781579659561_il_1_661fb.jpg?v=1695939464"],"featured_image":"\/\/shop.informinteriors.com\/cdn\/shop\/files\/white-COVER._Grains_for_Every_Season.jpg?v=1695938694","options":["Title"],"media":[{"alt":null,"id":23925076361353,"position":1,"preview_image":{"aspect_ratio":1.0,"height":3360,"width":3360,"src":"\/\/shop.informinteriors.com\/cdn\/shop\/files\/white-COVER._Grains_for_Every_Season.jpg?v=1695938694"},"aspect_ratio":1.0,"height":3360,"media_type":"image","src":"\/\/shop.informinteriors.com\/cdn\/shop\/files\/white-COVER._Grains_for_Every_Season.jpg?v=1695938694","width":3360},{"alt":null,"id":23925128757385,"position":2,"preview_image":{"aspect_ratio":1.471,"height":680,"width":1000,"src":"\/\/shop.informinteriors.com\/cdn\/shop\/files\/61I-7Ft_ziS_2048x_97ce2d7a-afc0-4a92-a29d-0262310a866e.jpg?v=1695939463"},"aspect_ratio":1.471,"height":680,"media_type":"image","src":"\/\/shop.informinteriors.com\/cdn\/shop\/files\/61I-7Ft_ziS_2048x_97ce2d7a-afc0-4a92-a29d-0262310a866e.jpg?v=1695939463","width":1000},{"alt":null,"id":23925128790153,"position":3,"preview_image":{"aspect_ratio":1.471,"height":680,"width":1000,"src":"\/\/shop.informinteriors.com\/cdn\/shop\/files\/McFadden9781579659561_il_4_1ced7.jpg?v=1695939463"},"aspect_ratio":1.471,"height":680,"media_type":"image","src":"\/\/shop.informinteriors.com\/cdn\/shop\/files\/McFadden9781579659561_il_4_1ced7.jpg?v=1695939463","width":1000},{"alt":null,"id":23925128822921,"position":4,"preview_image":{"aspect_ratio":1.471,"height":680,"width":1000,"src":"\/\/shop.informinteriors.com\/cdn\/shop\/files\/McFadden9781579659561_il_1_661fb.jpg?v=1695939464"},"aspect_ratio":1.471,"height":680,"media_type":"image","src":"\/\/shop.informinteriors.com\/cdn\/shop\/files\/McFadden9781579659561_il_1_661fb.jpg?v=1695939464","width":1000}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv data-mce-fragment=\"1\" class=\"col sqs-col-9 span-9\"\u003e\n\u003cdiv data-mce-fragment=\"1\" id=\"block-yui_3_17_2_1_1620870368699_88844\" data-block-type=\"2\" class=\"sqs-block html-block sqs-block-html\"\u003e\n\u003cdiv data-mce-fragment=\"1\" class=\"sqs-block-content\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIn \u003cem data-mce-fragment=\"1\"\u003eGrains for Every Season\u003c\/em\u003e, Joshua McFadden applies his maximalist approach to flavor and texture to cooking with grains.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\" class=\"\"\u003eRecipes include salads, soups, pastas, pizzas, grain bowls, breads—and even desserts. The book’s 200 recipes are organized into chapters by grain type, unlocking information on where each one comes from and how to prepare it. McFadden reveals how each grain can be used in both savory and sweet recipes, from Meat Loaf with Barley and Mushrooms to Peanut Butter–Barley Cookies; from Buckwheat, Lime and Herb Salad to Buckwheat Cream Scones. Four special foldout sections highlight seasonal variations on grain bowls, stir-fries, pizzas, pilafs, and more, to show how flexible and satisfying cooking with grains can be.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\" class=\"\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cem\u003e\u003cspan class=\"a-text-bold\"\u003eNamed a Best Cookbook the Year by \u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eFood52, Booklist\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e, and \u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eLibrary Journal.\u003c\/span\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003ch4 data-mce-fragment=\"1\"\u003eDetails\u003c\/h4\u003e\n\u003cdiv class=\"gmail-col gmail-sqs-col-9 gmail-span-9\"\u003e\n\u003cdiv id=\"gmail-block-yui_3_17_2_1_1620870368699_88844\" class=\"gmail-sqs-block gmail-html-block gmail-sqs-block-html\"\u003e\n\u003cp class=\"gmail-sqs-block-content\"\u003eFormat: Hardcover\u003c\/p\u003e\n\u003cp class=\"gmail-sqs-block-content\"\u003eAuthor: Joshua McFadden, Martha Holmberg\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePage: 368 pages\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e"}

{"id":7223611490441,"title":"Sweet Enough: A Dessert Cookbook","handle":"sweet-enough-a-dessert-cookbook","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eCasual, effortless, chic: These are not words you’d use to describe most desserts. But before Alison Roman made recipes so perfect that they go by one name—The Cookie, The Pasta, The Lemon Cake—she was a restaurant pastry chef who spent most of her time learning to make things the hard way. She studied flavor, technique, and precision, then distilled her knowledge\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 to pare it all down to create dessert recipes that feel special and approachable, impressive and doable. In \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eSweet Enough\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e, Alison has written the book for people who think they don’t have the time or skill to pull off dessert. Here, the desserts you want to make right away, you can make right away. \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAlison shows you how to make simple yet sublime sweets with her trademark casualness, like how to make jam in the oven, then turn that jam into a dessert—swirled into ice cream or folded into easy one-bowl cake batter. (Opening a jar of jam is more than fine, too.) She waxes poetic on the virtues of frozen fruit and teaches you the best way to throw your own Sundae Party. There are effortless cakes that take just minutes to get into a pan. And there are new, instant classics with a signature Alison twist, like Salted Lemon Pie, Raspberries and Sour Cream, Toasted Rice Pudding, or a Caramelized Maple Tart. Requiring little more than your own two hands and a few mixing bowls, the recipes are geared towards those without fancy equipment or specialty ingredients.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eWhether you’re a dedicated baker or, better yet, someone who doesn’t think they are a baker, \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eSweet Enough\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e lets you finish any dinner, any party, or any car ride to a dinner party with a little something wonderful and sweet.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eDetails\u003c\/h4\u003e\n\u003cp\u003eAuthor: Alison Roman\u003c\/p\u003e\n\u003cp\u003eFormat: Hardcover\u003c\/p\u003e\n\u003cp\u003ePages: 304\u003c\/p\u003e","published_at":"2023-07-12T17:29:11-07:00","created_at":"2023-07-12T17:29:11-07:00","vendor":"Clarkson Potter","type":"600","tags":["book","books","BOOKS1","bookstore","cookbook","Cookbooks","in-stock","public","stock"],"price":4800,"price_min":4800,"price_max":4800,"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":41320561934473,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"1984826398","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"Sweet Enough: A Dessert Cookbook","public_title":null,"options":["Default Title"],"price":4800,"weight":0,"compare_at_price":null,"inventory_management":"shopify","barcode":"978-1984826398","requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["\/\/shop.informinteriors.com\/cdn\/shop\/files\/sweet.jpg?v=1689208153"],"featured_image":"\/\/shop.informinteriors.com\/cdn\/shop\/files\/sweet.jpg?v=1689208153","options":["Title"],"media":[{"alt":null,"id":23746081849481,"position":1,"preview_image":{"aspect_ratio":1.0,"height":2100,"width":2100,"src":"\/\/shop.informinteriors.com\/cdn\/shop\/files\/sweet.jpg?v=1689208153"},"aspect_ratio":1.0,"height":2100,"media_type":"image","src":"\/\/shop.informinteriors.com\/cdn\/shop\/files\/sweet.jpg?v=1689208153","width":2100}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eCasual, effortless, chic: These are not words you’d use to describe most desserts. But before Alison Roman made recipes so perfect that they go by one name—The Cookie, The Pasta, The Lemon Cake—she was a restaurant pastry chef who spent most of her time learning to make things the hard way. She studied flavor, technique, and precision, then distilled her knowledge\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 to pare it all down to create dessert recipes that feel special and approachable, impressive and doable. In \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eSweet Enough\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e, Alison has written the book for people who think they don’t have the time or skill to pull off dessert. Here, the desserts you want to make right away, you can make right away. \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAlison shows you how to make simple yet sublime sweets with her trademark casualness, like how to make jam in the oven, then turn that jam into a dessert—swirled into ice cream or folded into easy one-bowl cake batter. (Opening a jar of jam is more than fine, too.) She waxes poetic on the virtues of frozen fruit and teaches you the best way to throw your own Sundae Party. There are effortless cakes that take just minutes to get into a pan. And there are new, instant classics with a signature Alison twist, like Salted Lemon Pie, Raspberries and Sour Cream, Toasted Rice Pudding, or a Caramelized Maple Tart. Requiring little more than your own two hands and a few mixing bowls, the recipes are geared towards those without fancy equipment or specialty ingredients.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eWhether you’re a dedicated baker or, better yet, someone who doesn’t think they are a baker, \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eSweet Enough\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e lets you finish any dinner, any party, or any car ride to a dinner party with a little something wonderful and sweet.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eDetails\u003c\/h4\u003e\n\u003cp\u003eAuthor: Alison Roman\u003c\/p\u003e\n\u003cp\u003eFormat: Hardcover\u003c\/p\u003e\n\u003cp\u003ePages: 304\u003c\/p\u003e"}

{"id":7223589175433,"title":"The Shared Kitchen","handle":"the-shared-kitchen","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eWe spend so much of our lives in our kitchens: cooking, cleaning, eating. These tasks can be a source of immense joy and satisfaction, especially when shared with others.\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 Shared Kitchen\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e features more than 80 flavorful and creative vegetarian and vegan recipes, photographed across share houses in Meanjin (Brisbane, Australia). In these spaces, housemates navigate sharing kitchens, food, and life together.\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\"\u003eThe food is unfussy and flexible, inspired by the simple joy of cooking something delicious with what you already have – whether it was grown in your garden, bought in bulk at the market or discovered at the\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 bottom of the crisper drawer. Each of the 16 chapters features a common fruit or vegetable – from apple to zucchini – and showcases new ways to put these staples in the spotlight, and save them ending up in the compost when you have too much to know what to do with.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eDetails\u003c\/h4\u003e\n\u003cp\u003eFormat: Hardcover\u003c\/p\u003e\n\u003cp\u003ePages: 256\u003c\/p\u003e","published_at":"2023-07-12T15:02:10-07:00","created_at":"2023-07-12T15:02:10-07:00","vendor":"Smith Street Books","type":"600","tags":["book","books","BOOKS1","bookstore","cookbook","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":41320497709193,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"1922417893","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"The Shared Kitchen","public_title":null,"options":["Default Title"],"price":4700,"weight":0,"compare_at_price":null,"inventory_management":"shopify","barcode":"978-1922417893","requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["\/\/shop.informinteriors.com\/cdn\/shop\/files\/Shared.jpg?v=1689199332"],"featured_image":"\/\/shop.informinteriors.com\/cdn\/shop\/files\/Shared.jpg?v=1689199332","options":["Title"],"media":[{"alt":null,"id":23745941962889,"position":1,"preview_image":{"aspect_ratio":1.0,"height":2100,"width":2100,"src":"\/\/shop.informinteriors.com\/cdn\/shop\/files\/Shared.jpg?v=1689199332"},"aspect_ratio":1.0,"height":2100,"media_type":"image","src":"\/\/shop.informinteriors.com\/cdn\/shop\/files\/Shared.jpg?v=1689199332","width":2100}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eWe spend so much of our lives in our kitchens: cooking, cleaning, eating. These tasks can be a source of immense joy and satisfaction, especially when shared with others.\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 Shared Kitchen\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e features more than 80 flavorful and creative vegetarian and vegan recipes, photographed across share houses in Meanjin (Brisbane, Australia). In these spaces, housemates navigate sharing kitchens, food, and life together.\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\"\u003eThe food is unfussy and flexible, inspired by the simple joy of cooking something delicious with what you already have – whether it was grown in your garden, bought in bulk at the market or discovered at the\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 bottom of the crisper drawer. Each of the 16 chapters features a common fruit or vegetable – from apple to zucchini – and showcases new ways to put these staples in the spotlight, and save them ending up in the compost when you have too much to know what to do with.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eDetails\u003c\/h4\u003e\n\u003cp\u003eFormat: Hardcover\u003c\/p\u003e\n\u003cp\u003ePages: 256\u003c\/p\u003e"}

{"id":7223587897481,"title":"The New Cucina Italiana","handle":"the-new-cucina-italiana","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eEverybody loves Italian food. It is among the most talked about, written about, and globally popular. But as travelers have sought out culinary experiences in off-the-beaten-path destinations elsewhere in the world, in Italy even consummate foodies eat the same postcard versions of traditional dishes, occasionally making forays into a handful of fine-dining favorites. Yet by far the country's most interesting cuisine is to be found outside of well-trodden establishments, and it's as varied and full of personality as it is delicious.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis generation of chefs has come a long way from their\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 nonna's kitchen: they approach tradition with a respectful yet emancipated perspective; they rethink the formats of the Italian restaurant; they are rediscovering foraging and farming; they introduce serious cocktail programs. This book covers thirty-two chefs and restaurateurs who are reinterpreting the \"greatest hits\" of Italian dining: from trattorias to fine dining, from aperitivo to pizzerias. Laura Lazzaroni takes her readers on a visual north-to-south tour of this new cucina italiana, stopping at restaurants, inns, farms, and pop-ups all across the country, showing in stories and recipes the multitude of approaches, influences, and ingredients that compose this movement, which is paving the way for the country's gastronomic rebirth.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eDetails\u003c\/h4\u003e\n\u003cp\u003eFormat: Hardcover\u003c\/p\u003e\n\u003cp\u003ePages: 256\u003c\/p\u003e","published_at":"2023-07-12T14:42:17-07:00","created_at":"2023-07-12T14:42:17-07:00","vendor":"Rizzoli","type":"600","tags":["book","books","BOOKS1","bookstore","cookbook","Cookbooks","in-stock","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":41320483258505,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"0847868551","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"The New Cucina Italiana","public_title":null,"options":["Default Title"],"price":5500,"weight":0,"compare_at_price":null,"inventory_management":"shopify","barcode":"978-0847868551","requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["\/\/shop.informinteriors.com\/cdn\/shop\/files\/Italiana.jpg?v=1689198139"],"featured_image":"\/\/shop.informinteriors.com\/cdn\/shop\/files\/Italiana.jpg?v=1689198139","options":["Title"],"media":[{"alt":null,"id":23745930756233,"position":1,"preview_image":{"aspect_ratio":1.0,"height":2100,"width":2100,"src":"\/\/shop.informinteriors.com\/cdn\/shop\/files\/Italiana.jpg?v=1689198139"},"aspect_ratio":1.0,"height":2100,"media_type":"image","src":"\/\/shop.informinteriors.com\/cdn\/shop\/files\/Italiana.jpg?v=1689198139","width":2100}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eEverybody loves Italian food. It is among the most talked about, written about, and globally popular. But as travelers have sought out culinary experiences in off-the-beaten-path destinations elsewhere in the world, in Italy even consummate foodies eat the same postcard versions of traditional dishes, occasionally making forays into a handful of fine-dining favorites. Yet by far the country's most interesting cuisine is to be found outside of well-trodden establishments, and it's as varied and full of personality as it is delicious.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis generation of chefs has come a long way from their\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 nonna's kitchen: they approach tradition with a respectful yet emancipated perspective; they rethink the formats of the Italian restaurant; they are rediscovering foraging and farming; they introduce serious cocktail programs. This book covers thirty-two chefs and restaurateurs who are reinterpreting the \"greatest hits\" of Italian dining: from trattorias to fine dining, from aperitivo to pizzerias. Laura Lazzaroni takes her readers on a visual north-to-south tour of this new cucina italiana, stopping at restaurants, inns, farms, and pop-ups all across the country, showing in stories and recipes the multitude of approaches, influences, and ingredients that compose this movement, which is paving the way for the country's gastronomic rebirth.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eDetails\u003c\/h4\u003e\n\u003cp\u003eFormat: Hardcover\u003c\/p\u003e\n\u003cp\u003ePages: 256\u003c\/p\u003e"}

{"id":7209200484489,"title":"Evergreen Kitchen: Weeknight Vegetarian Dinners for Everyone","handle":"evergreen-kitchen-weeknight-vegetarian-dinners-for-everyone","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eThe ultimate cookbook filled with over 110 wildly delicious vegetable-packed recipes for weeknight meals that will satisfy everyone from the creator of the popular blog \u003ci data-mce-fragment=\"1\"\u003eEvergreen Kitchen\u003c\/i\u003e.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eBri Beaudoin, creator of the popular blog \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eEvergreen Kitchen\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e, has been captivating her fans with delicious and healthy vegetarian recipes for years. While we all know that a home-cooked meal is the best for our budgets and our health, the idea of cooking dinner on weeknights can feel like a chore. With many of us eating more veggie­forward meals, it's no wonder busy home cooks are craving tasty vegetarian recipes that everyone at the dinner table will love. \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003ci data-mce-fragment=\"1\"\u003eEvergreen Kitchen\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e is bursting with beautiful, flavourful recipes-that just so happen to be vegetarian. The recipes provide much-needed\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 inspiration for delicious weeknight mains that are sure to make your taste buds sing, and a sprinkling of simple, yet scrumptious, desserts for those who like to end their meal with something sweet. Whether you want to cook a vegetarian meal one night a week-or every night-\u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eEvergreen Kitchen\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e is packed with over 110 recipes to make it happen with dishes that satisfy the heartiest of appetites like Veggie Skillet Pot Pie and Cheesy Chipotle Quinoa Bake to Spicy Miso Ramen and Sheet-Pan Veggie Fajitas. \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThroughout the book, there is something for everyone: salads that eat like a meal, easy one pot and sheet-pan recipes, crowd-pleasing noodles, nostalgic comfort foods, healthy bowls, hearty soups, delicious desserts, and so much more. Many of the recipes feature make-ahead options, easy substitutions, and modifications to make them vegan and\/or gluten-free (if they aren't already). In addition, learn how to stock your pantry with the essentials, the small handful of kitchen tools that are actually worth having, and tips and tricks to make vegetarian meals craveable. Filled with gorgeous photography and plenty of step-by-step images throughout the book to illustrate exactly how to get things done, \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eEvergreen Kitchen\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e brings weeknight vegetarian dinners to life.\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\"\u003eFormat: Hardcover\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003ePages: 328\u003c\/span\u003e\u003c\/p\u003e","published_at":"2023-06-08T19:25:27-07:00","created_at":"2023-06-08T19:25:27-07:00","vendor":"Penguin Random House","type":"600","tags":["book","books","BOOKS1","bookstore","cookbook","Cookbooks","in-stock","local","public","stock"],"price":3800,"price_min":3800,"price_max":3800,"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":41283937206409,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"0735241923","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"Evergreen Kitchen: Weeknight Vegetarian Dinners for Everyone","public_title":null,"options":["Default Title"],"price":3800,"weight":0,"compare_at_price":null,"inventory_management":"shopify","barcode":"978-0735241923","requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["\/\/shop.informinteriors.com\/cdn\/shop\/files\/EverGreen_803a8618-8c2c-4d39-a6c3-d76423239a9b.jpg?v=1686332902"],"featured_image":"\/\/shop.informinteriors.com\/cdn\/shop\/files\/EverGreen_803a8618-8c2c-4d39-a6c3-d76423239a9b.jpg?v=1686332902","options":["Title"],"media":[{"alt":null,"id":23668337803401,"position":1,"preview_image":{"aspect_ratio":1.0,"height":2100,"width":2100,"src":"\/\/shop.informinteriors.com\/cdn\/shop\/files\/EverGreen_803a8618-8c2c-4d39-a6c3-d76423239a9b.jpg?v=1686332902"},"aspect_ratio":1.0,"height":2100,"media_type":"image","src":"\/\/shop.informinteriors.com\/cdn\/shop\/files\/EverGreen_803a8618-8c2c-4d39-a6c3-d76423239a9b.jpg?v=1686332902","width":2100}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eThe ultimate cookbook filled with over 110 wildly delicious vegetable-packed recipes for weeknight meals that will satisfy everyone from the creator of the popular blog \u003ci data-mce-fragment=\"1\"\u003eEvergreen Kitchen\u003c\/i\u003e.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eBri Beaudoin, creator of the popular blog \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eEvergreen Kitchen\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e, has been captivating her fans with delicious and healthy vegetarian recipes for years. While we all know that a home-cooked meal is the best for our budgets and our health, the idea of cooking dinner on weeknights can feel like a chore. With many of us eating more veggie­forward meals, it's no wonder busy home cooks are craving tasty vegetarian recipes that everyone at the dinner table will love. \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003ci data-mce-fragment=\"1\"\u003eEvergreen Kitchen\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e is bursting with beautiful, flavourful recipes-that just so happen to be vegetarian. The recipes provide much-needed\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 inspiration for delicious weeknight mains that are sure to make your taste buds sing, and a sprinkling of simple, yet scrumptious, desserts for those who like to end their meal with something sweet. Whether you want to cook a vegetarian meal one night a week-or every night-\u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eEvergreen Kitchen\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e is packed with over 110 recipes to make it happen with dishes that satisfy the heartiest of appetites like Veggie Skillet Pot Pie and Cheesy Chipotle Quinoa Bake to Spicy Miso Ramen and Sheet-Pan Veggie Fajitas. \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThroughout the book, there is something for everyone: salads that eat like a meal, easy one pot and sheet-pan recipes, crowd-pleasing noodles, nostalgic comfort foods, healthy bowls, hearty soups, delicious desserts, and so much more. Many of the recipes feature make-ahead options, easy substitutions, and modifications to make them vegan and\/or gluten-free (if they aren't already). In addition, learn how to stock your pantry with the essentials, the small handful of kitchen tools that are actually worth having, and tips and tricks to make vegetarian meals craveable. Filled with gorgeous photography and plenty of step-by-step images throughout the book to illustrate exactly how to get things done, \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eEvergreen Kitchen\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e brings weeknight vegetarian dinners to life.\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\"\u003eFormat: Hardcover\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003ePages: 328\u003c\/span\u003e\u003c\/p\u003e"}

{"id":7206834012297,"title":"In Praise of Veg","handle":"in-praise-of-veg","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv id=\"mobile-about-the-book\"\u003e\n\u003cdiv id=\"seemore-0\" class=\"slot product-about 9780525612124 isbn-related seemoreenable show opened\" target-height=\"470.07\" height-fold=\"377\"\u003e\n\u003csection class=\"overview\"\u003e\n\u003cp\u003e“Alice Zaslavsky is a force of nature!” \u003cem\u003e—\u003c\/em\u003eNigella Lawson\u003cbr\u003e \u003cbr\u003eThe only book you’ll ever need on vegetables, with a kaleidoscope of 150+ colorful, innovative recipes for meals of all kinds.\u003cbr\u003e\u003cbr\u003eFood writer Alice Zaslavsky has written the definitive guide for everyone—from vegan to carnivore—who is ready to open their kitchen to a world of vegetable possibilities. More than 450 pages detail how to handle any vegetable you might pick up at the farmers’ market or store—including a rainbow of more than 150 recipes that put vegetables at the center of the plate.\u003cbr\u003e\u003cbr\u003eUniquely organized by color, this book is filled with countless flavor combinations, rule-of-thumb methods to buy, store, and cook vegetables, recipe shortcuts and tips, and wisdom from more than 50 of the world’s top chefs. In Praise of Veg will help beginners and avid cooks alike turn daily vegetables into easy and delicious meals. This is veg, but not as you know it . . . yet!\u003c\/p\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"mobile-listen-to-a-clip\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv class=\"slot contributor-photo\"\u003e\n\u003cdiv class=\"book-detail\"\u003e\n\u003ch4 class=\"credit\"\u003e\u003cstrong\u003eAbout the Author\u003c\/strong\u003e\u003c\/h4\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"slot about-contributor\"\u003e\n\u003cdiv id=\"seemore-0\" class=\"seemoreenable\" height-fold=\"280\"\u003e\n\u003csection class=\"overview\"\u003e\n\u003cp\u003eA former high school teacher and\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eMasterChef Australia\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003ecrowd favorite, now food judge, television and radio broadcaster, writer and food literacy advocate, Alice Zaslavsky is the freshest—and friendliest—voice in food. Vegetables are at the heart of everything she preaches. She is the creator of innovative digital toolkit Phenomenom for teachers and schools plus an accompanying podcast for families, Nomcast, which is helping change the way food is taught in schools and homes around the world.\u003c\/p\u003e\n\u003ch4\u003eDetails\u003c\/h4\u003e\n\u003cp\u003eFormat: Hardcover\u003c\/p\u003e\n\u003cp\u003eSize: \u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e7-7\/8 x 10-1\/4\"\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003ePages: 488\u003c\/p\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv data-return-id=\"mobile-praise\" id=\"desktop-praise\"\u003e\n\u003ca id=\"praise\" name=\"#praise\"\u003e\u003c\/a\u003e\n\u003cdiv id=\"seemore-2\" class=\"slot product-praise seemoreenable\" target-height=\"470.07\" height-fold=\"280\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e","published_at":"2023-06-01T15:45:15-07:00","created_at":"2023-06-01T15:45:15-07:00","vendor":"Penguin Random House","type":"600","tags":["book","books","BOOKS1","bookstore","cookbook","Cookbooks","in-stock","public","stock"],"price":4500,"price_min":4500,"price_max":4500,"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":41276841885833,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"0525612124","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"In Praise of Veg","public_title":null,"options":["Default Title"],"price":4500,"weight":0,"compare_at_price":null,"inventory_management":"shopify","barcode":"978-0525612124","requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["\/\/shop.informinteriors.com\/cdn\/shop\/files\/veg.jpg?v=1685659517"],"featured_image":"\/\/shop.informinteriors.com\/cdn\/shop\/files\/veg.jpg?v=1685659517","options":["Title"],"media":[{"alt":null,"id":23645843783817,"position":1,"preview_image":{"aspect_ratio":1.0,"height":2100,"width":2100,"src":"\/\/shop.informinteriors.com\/cdn\/shop\/files\/veg.jpg?v=1685659517"},"aspect_ratio":1.0,"height":2100,"media_type":"image","src":"\/\/shop.informinteriors.com\/cdn\/shop\/files\/veg.jpg?v=1685659517","width":2100}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv id=\"mobile-about-the-book\"\u003e\n\u003cdiv id=\"seemore-0\" class=\"slot product-about 9780525612124 isbn-related seemoreenable show opened\" target-height=\"470.07\" height-fold=\"377\"\u003e\n\u003csection class=\"overview\"\u003e\n\u003cp\u003e“Alice Zaslavsky is a force of nature!” \u003cem\u003e—\u003c\/em\u003eNigella Lawson\u003cbr\u003e \u003cbr\u003eThe only book you’ll ever need on vegetables, with a kaleidoscope of 150+ colorful, innovative recipes for meals of all kinds.\u003cbr\u003e\u003cbr\u003eFood writer Alice Zaslavsky has written the definitive guide for everyone—from vegan to carnivore—who is ready to open their kitchen to a world of vegetable possibilities. More than 450 pages detail how to handle any vegetable you might pick up at the farmers’ market or store—including a rainbow of more than 150 recipes that put vegetables at the center of the plate.\u003cbr\u003e\u003cbr\u003eUniquely organized by color, this book is filled with countless flavor combinations, rule-of-thumb methods to buy, store, and cook vegetables, recipe shortcuts and tips, and wisdom from more than 50 of the world’s top chefs. In Praise of Veg will help beginners and avid cooks alike turn daily vegetables into easy and delicious meals. This is veg, but not as you know it . . . yet!\u003c\/p\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"mobile-listen-to-a-clip\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv class=\"slot contributor-photo\"\u003e\n\u003cdiv class=\"book-detail\"\u003e\n\u003ch4 class=\"credit\"\u003e\u003cstrong\u003eAbout the Author\u003c\/strong\u003e\u003c\/h4\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"slot about-contributor\"\u003e\n\u003cdiv id=\"seemore-0\" class=\"seemoreenable\" height-fold=\"280\"\u003e\n\u003csection class=\"overview\"\u003e\n\u003cp\u003eA former high school teacher and\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eMasterChef Australia\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003ecrowd favorite, now food judge, television and radio broadcaster, writer and food literacy advocate, Alice Zaslavsky is the freshest—and friendliest—voice in food. Vegetables are at the heart of everything she preaches. She is the creator of innovative digital toolkit Phenomenom for teachers and schools plus an accompanying podcast for families, Nomcast, which is helping change the way food is taught in schools and homes around the world.\u003c\/p\u003e\n\u003ch4\u003eDetails\u003c\/h4\u003e\n\u003cp\u003eFormat: Hardcover\u003c\/p\u003e\n\u003cp\u003eSize: \u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e7-7\/8 x 10-1\/4\"\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003ePages: 488\u003c\/p\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv data-return-id=\"mobile-praise\" id=\"desktop-praise\"\u003e\n\u003ca id=\"praise\" name=\"#praise\"\u003e\u003c\/a\u003e\n\u003cdiv id=\"seemore-2\" class=\"slot product-praise seemoreenable\" target-height=\"470.07\" height-fold=\"280\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e"}

{"id":7206831685769,"title":"Japan: The Vegetarian Cookbook","handle":"japan-the-vegetarian-cookbook","description":"\u003cmeta 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 – 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