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","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":"","requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/0365\/7672\/3081\/products\/JPCookbook.jpg?v=1618339557","\/\/cdn.shopify.com\/s\/files\/1\/0365\/7672\/3081\/products\/home-farm-cooking-en-6126-spread1.jpg?v=1618339557","\/\/cdn.shopify.com\/s\/files\/1\/0365\/7672\/3081\/products\/home-farm-cooking-en-6126-spread2.jpg?v=1618339557","\/\/cdn.shopify.com\/s\/files\/1\/0365\/7672\/3081\/products\/home-farm-cooking-en-6126-spread3.jpg?v=1618339557","\/\/cdn.shopify.com\/s\/files\/1\/0365\/7672\/3081\/products\/home-farm-cooking-en-6126-spread4.jpg?v=1618339557","\/\/cdn.shopify.com\/s\/files\/1\/0365\/7672\/3081\/products\/home-farm-cooking-en-6126-spread5.jpg?v=1618339557"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0365\/7672\/3081\/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":"https:\/\/cdn.shopify.com\/s\/files\/1\/0365\/7672\/3081\/products\/JPCookbook.jpg?v=1618339557"},"aspect_ratio":1.0,"height":2100,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0365\/7672\/3081\/products\/JPCookbook.jpg?v=1618339557","width":2100},{"alt":null,"id":20324861673609,"position":2,"preview_image":{"aspect_ratio":1.335,"height":1404,"width":1874,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0365\/7672\/3081\/products\/home-farm-cooking-en-6126-spread1.jpg?v=1618339557"},"aspect_ratio":1.335,"height":1404,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0365\/7672\/3081\/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":"https:\/\/cdn.shopify.com\/s\/files\/1\/0365\/7672\/3081\/products\/home-farm-cooking-en-6126-spread2.jpg?v=1618339557"},"aspect_ratio":1.335,"height":1404,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0365\/7672\/3081\/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":"https:\/\/cdn.shopify.com\/s\/files\/1\/0365\/7672\/3081\/products\/home-farm-cooking-en-6126-spread3.jpg?v=1618339557"},"aspect_ratio":1.335,"height":1404,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0365\/7672\/3081\/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":"https:\/\/cdn.shopify.com\/s\/files\/1\/0365\/7672\/3081\/products\/home-farm-cooking-en-6126-spread4.jpg?v=1618339557"},"aspect_ratio":1.335,"height":1404,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0365\/7672\/3081\/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":"https:\/\/cdn.shopify.com\/s\/files\/1\/0365\/7672\/3081\/products\/home-farm-cooking-en-6126-spread5.jpg?v=1618339557"},"aspect_ratio":1.335,"height":1404,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0365\/7672\/3081\/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":5246575804553,"title":"Sushi Shokunin: Japan's Culinary Masters","handle":"sushi-shokunin-japans-culinary-masters","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIn Japan, cooking often bears aesthetic value, and the making of sushi is exalted as one of the finest culinary crafts. In line with this ideal of food as art, the Japanese often employ the word shokunin, loosely defined as “artisan”, to refer to highly skilled sushi masters. Connoting excellence and devotion to one’s craft, this title is reserved for those who approach their work with an artistic eye and seemingly spiritual sense of purpose, or ikigai.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIn this stunning monograph, James Beard Award-winning photographer and author Andrea Fazzari profiles twenty of the most celebrated sushi masters on the Japanese food scene. Through a combination of striking photography and intimate essays, each chapter introduces readers to a new master and restaurant, capturing the aesthetics, philosophy, and level of dedication that illustrates their status as the world’s finest culinary shokunin.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eA must-have for sushi enthusiasts—and for anyone interested in fine food culture—\u003cem data-mce-fragment=\"1\"\u003eSushi Shokunin\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eis the first book of its kind of the most revered sushi masters and restaurants. Fazzari invites readers to explore the rarefied world of top shokunin who view sushi making not only as a career, but also as a way of life.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eAbout the Author\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eAndrea Fazzari is a Tokyo-based James Beard Award-winning photographer and author \u003c\/span\u003e\u003cspan\u003especializing in travel and the culinary world. Her previous book was \u003c\/span\u003e\u003ci\u003eTokyo New Wave\u003c\/i\u003e\u003cb\u003e\u003ci\u003e.\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003e\u003c\/b\u003e\u003cspan\u003eShe was \u003c\/span\u003e\u003cspan\u003echosen as one of “30 Photographers to Watch” by \u003c\/span\u003e\u003ci\u003ePhoto District News \u003c\/i\u003e\u003cspan\u003ein 2004. Her editorial and advertising clients include \u003c\/span\u003e\u003ci\u003eTravel + Leisure\u003c\/i\u003e\u003cspan\u003e, \u003c\/span\u003e\u003ci\u003eDepartures\u003c\/i\u003e\u003cspan\u003e, \u003c\/span\u003e\u003ci\u003eSaveur\u003c\/i\u003e\u003cspan\u003e, \u003c\/span\u003e\u003ci\u003eCathay Pacific Airlines\u003c\/i\u003e\u003cspan\u003e, and \u003c\/span\u003e\u003ci\u003eFour Seasons Hotels\u003c\/i\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e\n\u003ch4 data-mce-fragment=\"1\"\u003e\u003cspan\u003eDetails\u003c\/span\u003e\u003c\/h4\u003e\n\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e280 pages \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eover 200 illustrations \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eEnglish language \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eW 9.8 x L 13 x D 1.4 in\u003c\/span\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e\n\u003cdiv class=\"details\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 1.4em;\"\u003e\u003c\/span\u003e\u003c\/div\u003e","published_at":"2020-11-14T15:40:03-08:00","created_at":"2020-11-14T15:40:02-08:00","vendor":"Andrea Fazzari","type":"600","tags":["book","books","bookstore","cookbook","Cookbooks","public"],"price":13000,"price_min":13000,"price_max":13000,"available":false,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":34522051870857,"title":"Default Title","option1":"Default 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charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIn Japan, cooking often bears aesthetic value, and the making of sushi is exalted as one of the finest culinary crafts. In line with this ideal of food as art, the Japanese often employ the word shokunin, loosely defined as “artisan”, to refer to highly skilled sushi masters. Connoting excellence and devotion to one’s craft, this title is reserved for those who approach their work with an artistic eye and seemingly spiritual sense of purpose, or ikigai.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIn this stunning monograph, James Beard Award-winning photographer and author Andrea Fazzari profiles twenty of the most celebrated sushi masters on the Japanese food scene. Through a combination of striking photography and intimate essays, each chapter introduces readers to a new master and restaurant, capturing the aesthetics, philosophy, and level of dedication that illustrates their status as the world’s finest culinary shokunin.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eA must-have for sushi enthusiasts—and for anyone interested in fine food culture—\u003cem data-mce-fragment=\"1\"\u003eSushi Shokunin\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eis the first book of its kind of the most revered sushi masters and restaurants. Fazzari invites readers to explore the rarefied world of top shokunin who view sushi making not only as a career, but also as a way of life.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eAbout the Author\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eAndrea Fazzari is a Tokyo-based James Beard Award-winning photographer and author \u003c\/span\u003e\u003cspan\u003especializing in travel and the culinary world. Her previous book was \u003c\/span\u003e\u003ci\u003eTokyo New Wave\u003c\/i\u003e\u003cb\u003e\u003ci\u003e.\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003e\u003c\/b\u003e\u003cspan\u003eShe was \u003c\/span\u003e\u003cspan\u003echosen as one of “30 Photographers to Watch” by \u003c\/span\u003e\u003ci\u003ePhoto District News \u003c\/i\u003e\u003cspan\u003ein 2004. Her editorial and advertising clients include \u003c\/span\u003e\u003ci\u003eTravel + Leisure\u003c\/i\u003e\u003cspan\u003e, \u003c\/span\u003e\u003ci\u003eDepartures\u003c\/i\u003e\u003cspan\u003e, \u003c\/span\u003e\u003ci\u003eSaveur\u003c\/i\u003e\u003cspan\u003e, \u003c\/span\u003e\u003ci\u003eCathay Pacific Airlines\u003c\/i\u003e\u003cspan\u003e, and \u003c\/span\u003e\u003ci\u003eFour Seasons Hotels\u003c\/i\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e\n\u003ch4 data-mce-fragment=\"1\"\u003e\u003cspan\u003eDetails\u003c\/span\u003e\u003c\/h4\u003e\n\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e280 pages \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eover 200 illustrations \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eEnglish language \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eW 9.8 x L 13 x D 1.4 in\u003c\/span\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e\n\u003cdiv class=\"details\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 1.4em;\"\u003e\u003c\/span\u003e\u003c\/div\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":"Nancy Singleton Hachisu","type":"600","tags":["book","books","BOOKS1","bookstore","cookbook","Cookbooks","cooking","in-stock","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":"","requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/0365\/7672\/3081\/products\/FoodArtisansofJapan.jpg?v=1633648069"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0365\/7672\/3081\/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":"https:\/\/cdn.shopify.com\/s\/files\/1\/0365\/7672\/3081\/products\/FoodArtisansofJapan.jpg?v=1633648069"},"aspect_ratio":1.0,"height":2100,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0365\/7672\/3081\/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 Season: A New Way with Vegetables","handle":"six-season-a-new-way-with-vegetables","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003eWinner, James Beard Award for Best Book in Vegetable-Focused Cooking\u003cbr\u003e\u003cbr\u003eNamed a Best Cookbook of the Year by the\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eWall Street Journal\u003c\/i\u003e,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eThe Atlantic\u003c\/i\u003e,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eBon Appétit\u003c\/i\u003e,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eFood Network Magazine\u003c\/i\u003e,\u003ci\u003e\u003cspan\u003e \u003c\/span\u003eEvery Day with Rachael Ray\u003c\/i\u003e,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eUSA Today\u003c\/i\u003e,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eSeattle Times\u003c\/i\u003e,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eMilwaukee Journal-Sentinel\u003c\/i\u003e,\u003cspan\u003e \u003c\/span\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\u003cspan\u003e \u003c\/span\u003eis] about as close to a perfect cookbook as I have seen . . . a book beginner and seasoned cooks alike will reach for repeatedly.”\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e\u003ci\u003e—Lucky Peach\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eJoshua McFadden, chef and owner of renowned trattoria Ava Gene’s in Portland, Oregon, is a vegetable whisperer. After years racking up culinary cred at New York City restaurants like Lupa, Momofuku, and Blue Hill, he managed the trailblazing Four Season Farm in coastal Maine, where he developed an appreciation for every part of the plant and learned to coax the best from vegetables at each stage of their lives.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eIn \u003c\/span\u003e\u003ci\u003eSix Seasons\u003c\/i\u003e\u003cspan\u003e, his first book, McFadden channels both farmer and chef, highlighting the evolving attributes of vegetables throughout their growing seasons—an arc from spring to early summer to midsummer to the bursting harvest of late summer, then ebbing into autumn and, finally, the earthy, mellow sweetness of winter. Each chapter begins with recipes featuring raw vegetables at the start of their season. As weeks progress, McFadden turns up the heat—grilling and steaming, then moving on to sautés, pan roasts, braises, and stews. His ingenuity is on display in 225 revelatory recipes that celebrate flavor at its peak.\u003c\/span\u003e","published_at":"2020-08-25T11:11:49-07:00","created_at":"2020-05-06T13:03:12-07:00","vendor":"Joshua McFadden","type":"600","tags":["books","BOOKS1","cookbook","cookbooks","cooking","in-stock","public","stock","to-input","Well Being"],"price":5800,"price_min":5800,"price_max":5800,"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 Season: A New Way with Vegetables","public_title":null,"options":["Default Title"],"price":5800,"weight":2000,"compare_at_price":null,"inventory_management":"shopify","barcode":"","requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/0365\/7672\/3081\/products\/six.jpg?v=1588795392"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0365\/7672\/3081\/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":"https:\/\/cdn.shopify.com\/s\/files\/1\/0365\/7672\/3081\/products\/six.jpg?v=1588795392"},"aspect_ratio":1.0,"height":2100,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0365\/7672\/3081\/products\/six.jpg?v=1588795392","width":2100}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003eWinner, James Beard Award for Best Book in Vegetable-Focused Cooking\u003cbr\u003e\u003cbr\u003eNamed a Best Cookbook of the Year by the\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eWall Street Journal\u003c\/i\u003e,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eThe Atlantic\u003c\/i\u003e,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eBon Appétit\u003c\/i\u003e,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eFood Network Magazine\u003c\/i\u003e,\u003ci\u003e\u003cspan\u003e \u003c\/span\u003eEvery Day with Rachael Ray\u003c\/i\u003e,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eUSA Today\u003c\/i\u003e,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eSeattle Times\u003c\/i\u003e,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eMilwaukee Journal-Sentinel\u003c\/i\u003e,\u003cspan\u003e \u003c\/span\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\u003cspan\u003e \u003c\/span\u003eis] about as close to a perfect cookbook as I have seen . . . a book beginner and seasoned cooks alike will reach for repeatedly.”\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e\u003ci\u003e—Lucky Peach\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eJoshua McFadden, chef and owner of renowned trattoria Ava Gene’s in Portland, Oregon, is a vegetable whisperer. After years racking up culinary cred at New York City restaurants like Lupa, Momofuku, and Blue Hill, he managed the trailblazing Four Season Farm in coastal Maine, where he developed an appreciation for every part of the plant and learned to coax the best from vegetables at each stage of their lives.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eIn \u003c\/span\u003e\u003ci\u003eSix Seasons\u003c\/i\u003e\u003cspan\u003e, his first book, McFadden channels both farmer and chef, highlighting the evolving attributes of vegetables throughout their growing seasons—an arc from spring to early summer to midsummer to the bursting harvest of late summer, then ebbing into autumn and, finally, the earthy, mellow sweetness of winter. Each chapter begins with recipes featuring raw vegetables at the start of their season. As weeks progress, McFadden turns up the heat—grilling and steaming, then moving on to sautés, pan roasts, braises, and stews. His ingenuity is on display in 225 revelatory recipes that celebrate flavor at its peak.\u003c\/span\u003e"}

{"id":6976946536585,"title":"Claudia Roden's Mediterranean","handle":"claudia-rodens-mediterranean","description":"\u003cp\u003e“I could not love this book more. A palpable instant classic, infused with wisdom, generosity, and achievable deliciousness. Every page feels like a blessing.”—Nigella Lawson\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e“Claudia Roden channels the sun and warm glow of the Mediterranean. To read Claudia is to sit at her table, with everything, simply, as it should be. Pull up a chair for the food; stay at the table for the stories.”—Yotam Ottolenghi\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eJoin world-renowned food writer Claudia Roden on a culinary journey across the Mediterranean, all from the comfort of your own dinner table. Widely credited with revolutionizing Western attitudes to Middle Eastern and Mediterranean food, Claudia is a living legend. Though best known for her deep dives into cuisines, in this timeless collection of simple, beautiful recipes, she shares the food she loves and cooks for friends and family. \u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eYou’ll find tried-and-true favorites from France, Greece, and Spain to Egypt, Turkey, and Morocco, inspired by Claudia’s decades of travel and research throughout the region. The many flavors of the Mediterranean are highlighted in dishes such as Chicken with Apricots and Pistachios, Vegetable Couscous, Eggplant in a Spicy Honey Sauce with Soft Goat Cheese, Bean Stew with Chorizo and Bacon, Plum Clafoutis, and so many more.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eFrom appetizers to desserts, Claudia distills a life’s worth of traveling and eating her way through the Mediterranean, presenting a selection of the recipes that she cooks the most often because they bring the most joy.\u003c\/p\u003e\n\u003ch4\u003eDetails\u003c\/h4\u003e\nFormat: Hardcover\u003cbr\u003eSize: 8 x 10\"\u003cbr\u003ePages: 320","published_at":"2022-08-08T15:37:20-07:00","created_at":"2022-08-08T15:37:19-07:00","vendor":"Penguin Random House","type":"600","tags":["book","books","bookstore","Cookbooks","in-stock","public","stock"],"price":5400,"price_min":5400,"price_max":5400,"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":40626295832713,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"1984859747","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"Claudia Roden's Mediterranean","public_title":null,"options":["Default Title"],"price":5400,"weight":0,"compare_at_price":null,"inventory_management":"shopify","barcode":"","requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/0365\/7672\/3081\/products\/Claudia.jpg?v=1660331569","\/\/cdn.shopify.com\/s\/files\/1\/0365\/7672\/3081\/products\/fullpage_1.jpg?v=1660331569","\/\/cdn.shopify.com\/s\/files\/1\/0365\/7672\/3081\/products\/ScreenShot2022-08-12at12.18.03PM.png?v=1660331945","\/\/cdn.shopify.com\/s\/files\/1\/0365\/7672\/3081\/products\/ScreenShot2022-08-12at12.18.23PM.png?v=1660331945"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0365\/7672\/3081\/products\/Claudia.jpg?v=1660331569","options":["Title"],"media":[{"alt":null,"id":22317509509257,"position":1,"preview_image":{"aspect_ratio":1.0,"height":2100,"width":2100,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0365\/7672\/3081\/products\/Claudia.jpg?v=1660331569"},"aspect_ratio":1.0,"height":2100,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0365\/7672\/3081\/products\/Claudia.jpg?v=1660331569","width":2100},{"alt":null,"id":22290782355593,"position":2,"preview_image":{"aspect_ratio":0.761,"height":736,"width":560,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0365\/7672\/3081\/products\/fullpage_1.jpg?v=1660331569"},"aspect_ratio":0.761,"height":736,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0365\/7672\/3081\/products\/fullpage_1.jpg?v=1660331569","width":560},{"alt":null,"id":22317527171209,"position":3,"preview_image":{"aspect_ratio":0.757,"height":1474,"width":1116,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0365\/7672\/3081\/products\/ScreenShot2022-08-12at12.18.03PM.png?v=1660331945"},"aspect_ratio":0.757,"height":1474,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0365\/7672\/3081\/products\/ScreenShot2022-08-12at12.18.03PM.png?v=1660331945","width":1116},{"alt":null,"id":22317527203977,"position":4,"preview_image":{"aspect_ratio":0.756,"height":1470,"width":1112,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0365\/7672\/3081\/products\/ScreenShot2022-08-12at12.18.23PM.png?v=1660331945"},"aspect_ratio":0.756,"height":1470,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0365\/7672\/3081\/products\/ScreenShot2022-08-12at12.18.23PM.png?v=1660331945","width":1112}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"\u003cp\u003e“I could not love this book more. A palpable instant classic, infused with wisdom, generosity, and achievable deliciousness. Every page feels like a blessing.”—Nigella Lawson\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e“Claudia Roden channels the sun and warm glow of the Mediterranean. To read Claudia is to sit at her table, with everything, simply, as it should be. Pull up a chair for the food; stay at the table for the stories.”—Yotam Ottolenghi\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eJoin world-renowned food writer Claudia Roden on a culinary journey across the Mediterranean, all from the comfort of your own dinner table. Widely credited with revolutionizing Western attitudes to Middle Eastern and Mediterranean food, Claudia is a living legend. Though best known for her deep dives into cuisines, in this timeless collection of simple, beautiful recipes, she shares the food she loves and cooks for friends and family. \u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eYou’ll find tried-and-true favorites from France, Greece, and Spain to Egypt, Turkey, and Morocco, inspired by Claudia’s decades of travel and research throughout the region. The many flavors of the Mediterranean are highlighted in dishes such as Chicken with Apricots and Pistachios, Vegetable Couscous, Eggplant in a Spicy Honey Sauce with Soft Goat Cheese, Bean Stew with Chorizo and Bacon, Plum Clafoutis, and so many more.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eFrom appetizers to desserts, Claudia distills a life’s worth of traveling and eating her way through the Mediterranean, presenting a selection of the recipes that she cooks the most often because they bring the most joy.\u003c\/p\u003e\n\u003ch4\u003eDetails\u003c\/h4\u003e\nFormat: Hardcover\u003cbr\u003eSize: 8 x 10\"\u003cbr\u003ePages: 320"}

{"id":6826538008713,"title":"American Sfoglino: A Master Class in Handmade Pasta","handle":"american-sfoglino-a-master-class-in-handmade-pasta","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eEvan Funke's respect for tradition and detail makes \u003ci data-mce-fragment=\"1\"\u003eAmerican Sfoglino\u003c\/i\u003e the perfect introduction to the fresh egg pastas of Emilia Romagna. It's bold in its simplicity and focus.\" - \u003ci data-mce-fragment=\"1\"\u003eMissy Robbins, chef\/owner of Lilia and MISI\u003c\/i\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eForget your pasta machine and indulge in the magic of being a sfoglino with the help of the rich imagery and detailed instructions provided by Evan Funke and \u003ci data-mce-fragment=\"1\"\u003eAmerican Sfoglino.\u003c\/i\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eA comprehensive guide to making the best pasta in the world: In this debut cookbook from Evan Funke, he shares classic techniques from his Emilia Romagna training and provides accessible instructions for making his award winning \u003ci data-mce-fragment=\"1\"\u003esfoglia\u003c\/i\u003e (sheet pasta) at home. With little more than flour, eggs, and a rolling pin, you too can be a \u003ci data-mce-fragment=\"1\"\u003esfoglino\u003c\/i\u003e (a pasta maker) and create traditional Italian noodles that are perfectly paired with the right sauces.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eFeatures recipes for home cooks to recreate 15 classic pasta shapes, spanning simple pappardelle to perfect tortelloni.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eBeginning with four foundational doughs, \u003ci data-mce-fragment=\"1\"\u003eAmerican Sfoglino\u003c\/i\u003e takes readers step by step through recipes for a variety of generous dishes, from essential sauces and broths, like Passata di Pomodoro (Tomato Sauce) and Brodo di Carne (Meat Broth) to luscious Tagliatelle in Bianco con Prosciutto (Tagliatelle with Bacon and Butter) and Lasagna Verde alla Bolognese (Green Bolognese Lasagna) in this treasure trove of a recipe book.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eIncludes stories from Italy and the kitchen at Funke's Felix Trattoria that add the finishing touches to this pasta masterclass, while sumptuous James Beard-award winning photographs and a bold package offer a feast for the eyes.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eEvan Funke is a master pasta maker and the chef owner of Felix Trattoria in Venice, California. Katie Parla is a food writer and IACP award winning author whose work has appeared in numerous outlets, including the \u003ci data-mce-fragment=\"1\"\u003eNew York Times, Food \u0026amp; Wine\u003c\/i\u003e, and \u003ci data-mce-fragment=\"1\"\u003eSaveur.\u003c\/i\u003e Eric Wolfinger is a James Beard Award winning food photographer.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eMakes an excellent gift idea for any pasta aficionado or avid Italian cook.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout the Authors\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eEvan Funke is a master pasta maker and the chef-owner of Felix Trattoria in Venice, California. He lives in Los Angeles.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eKatie Parla is a food writer and IACP award-winning author whose work has appeared in numerous outlets, including the \u003c\/span\u003e\u003ci\u003eNew York Times\u003c\/i\u003e\u003cspan\u003e, \u003c\/span\u003e\u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e\u003cspan\u003e, and \u003c\/span\u003e\u003ci\u003eSaveur\u003c\/i\u003e\u003cspan\u003e . She lives in Rome, Italy.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cspan\u003eDetails\u003c\/span\u003e\u003c\/h4\u003e\n\u003cspan\u003eFormat: Hardcover\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSize: 8 x 10\"\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ePages: 272\u003c\/span\u003e","published_at":"2022-03-09T14:33:39-08:00","created_at":"2022-03-09T14:33:38-08:00","vendor":"Evan Funke \u0026 Katie Parla","type":"600","tags":["book","books","BOOKS1","bookstore","cookbook","Cookbooks","in-stock","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":40079315599497,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"1452173313","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"American Sfoglino: A Master Class in Handmade Pasta","public_title":null,"options":["Default Title"],"price":5000,"weight":0,"compare_at_price":null,"inventory_management":"shopify","barcode":"","requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/0365\/7672\/3081\/products\/AmericanSfoglino.jpg?v=1646865222"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0365\/7672\/3081\/products\/AmericanSfoglino.jpg?v=1646865222","options":["Title"],"media":[{"alt":null,"id":21457170464905,"position":1,"preview_image":{"aspect_ratio":1.0,"height":2100,"width":2100,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0365\/7672\/3081\/products\/AmericanSfoglino.jpg?v=1646865222"},"aspect_ratio":1.0,"height":2100,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0365\/7672\/3081\/products\/AmericanSfoglino.jpg?v=1646865222","width":2100}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eEvan Funke's respect for tradition and detail makes \u003ci data-mce-fragment=\"1\"\u003eAmerican Sfoglino\u003c\/i\u003e the perfect introduction to the fresh egg pastas of Emilia Romagna. It's bold in its simplicity and focus.\" - \u003ci data-mce-fragment=\"1\"\u003eMissy Robbins, chef\/owner of Lilia and MISI\u003c\/i\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eForget your pasta machine and indulge in the magic of being a sfoglino with the help of the rich imagery and detailed instructions provided by Evan Funke and \u003ci data-mce-fragment=\"1\"\u003eAmerican Sfoglino.\u003c\/i\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eA comprehensive guide to making the best pasta in the world: In this debut cookbook from Evan Funke, he shares classic techniques from his Emilia Romagna training and provides accessible instructions for making his award winning \u003ci data-mce-fragment=\"1\"\u003esfoglia\u003c\/i\u003e (sheet pasta) at home. With little more than flour, eggs, and a rolling pin, you too can be a \u003ci data-mce-fragment=\"1\"\u003esfoglino\u003c\/i\u003e (a pasta maker) and create traditional Italian noodles that are perfectly paired with the right sauces.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eFeatures recipes for home cooks to recreate 15 classic pasta shapes, spanning simple pappardelle to perfect tortelloni.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eBeginning with four foundational doughs, \u003ci data-mce-fragment=\"1\"\u003eAmerican Sfoglino\u003c\/i\u003e takes readers step by step through recipes for a variety of generous dishes, from essential sauces and broths, like Passata di Pomodoro (Tomato Sauce) and Brodo di Carne (Meat Broth) to luscious Tagliatelle in Bianco con Prosciutto (Tagliatelle with Bacon and Butter) and Lasagna Verde alla Bolognese (Green Bolognese Lasagna) in this treasure trove of a recipe book.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eIncludes stories from Italy and the kitchen at Funke's Felix Trattoria that add the finishing touches to this pasta masterclass, while sumptuous James Beard-award winning photographs and a bold package offer a feast for the eyes.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eEvan Funke is a master pasta maker and the chef owner of Felix Trattoria in Venice, California. Katie Parla is a food writer and IACP award winning author whose work has appeared in numerous outlets, including the \u003ci data-mce-fragment=\"1\"\u003eNew York Times, Food \u0026amp; Wine\u003c\/i\u003e, and \u003ci data-mce-fragment=\"1\"\u003eSaveur.\u003c\/i\u003e Eric Wolfinger is a James Beard Award winning food photographer.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eMakes an excellent gift idea for any pasta aficionado or avid Italian cook.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout the Authors\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eEvan Funke is a master pasta maker and the chef-owner of Felix Trattoria in Venice, California. He lives in Los Angeles.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eKatie Parla is a food writer and IACP award-winning author whose work has appeared in numerous outlets, including the \u003c\/span\u003e\u003ci\u003eNew York Times\u003c\/i\u003e\u003cspan\u003e, \u003c\/span\u003e\u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e\u003cspan\u003e, and \u003c\/span\u003e\u003ci\u003eSaveur\u003c\/i\u003e\u003cspan\u003e . She lives in Rome, Italy.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cspan\u003eDetails\u003c\/span\u003e\u003c\/h4\u003e\n\u003cspan\u003eFormat: Hardcover\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSize: 8 x 10\"\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ePages: 272\u003c\/span\u003e"}

{"id":6779192606857,"title":"Slippurinn: Recipes and Stories from Iceland","handle":"slippurinn-recipes-and-stories-from-iceland","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eThe debut from rising star chef Gísli Matt of Slippurinn, the international culinary-destination restaurant in Iceland’s Westman Islands\u003c\/b\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eChef Gísli Matt built Slippurinn with his family in a historic shipyard building of a small town whose landscape was changed forever by the lava flow from a 1973 erupted volcano. In this most incredible environment, where plants grow on mountains created out of lava, Gísli created a menu that both respects the local and traditional and pushes boundaries of contemporary cuisine. Gísli is forging his own way in gastronomy today. He has captured the attention of the world’s culinary cognoscenti, including Ruth Reichl and Diana Henry among others, and this, Gísli’s first book, reflects his extensive research into traditional Icelandic dishes to preserve local culinary knowledge while applying a modern approach for a cuisine to be enjoyed by locals and international foodies. It takes the reader right to the heart of his fascinating culinary world and island life. A book for lovers of all things Nordic and for food lovers the world over.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eAbout the Author\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003eGísli Matt\u003cspan\u003e (b.1989) hails from the Westman islands from a long line of cooks and fishermen. After training as a chef and working in restaurants in other parts of the world he decided to open a restaurant with his family. The dream was to make an amazing place that is charming with a casual, welcoming atmosphere that is only open during the summer and that uses only seasonal produce from the islands. In 2012 Slippurinn opened its doors and his dream became a reality.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003eNicholas Gill,\u003cspan\u003e the co-founder of the web site New Worlder, is an acclaimed food and travel writer, who divides his time between New York and Peru.\u003c\/span\u003e\u003c\/p\u003e","published_at":"2022-01-21T15:42:54-08:00","created_at":"2022-01-21T15:42:52-08:00","vendor":"Gísli Matt \u0026 Nicholas Gill","type":"600","tags":["book","books","BOOKS1","bookstore","cookbook","Cookbooks","in-stock","public","stock"],"price":8000,"price_min":8000,"price_max":8000,"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":39907440099465,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"1838663551","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"Slippurinn: Recipes and Stories from 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charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eThe debut from rising star chef Gísli Matt of Slippurinn, the international culinary-destination restaurant in Iceland’s Westman Islands\u003c\/b\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eChef Gísli Matt built Slippurinn with his family in a historic shipyard building of a small town whose landscape was changed forever by the lava flow from a 1973 erupted volcano. In this most incredible environment, where plants grow on mountains created out of lava, Gísli created a menu that both respects the local and traditional and pushes boundaries of contemporary cuisine. Gísli is forging his own way in gastronomy today. He has captured the attention of the world’s culinary cognoscenti, including Ruth Reichl and Diana Henry among others, and this, Gísli’s first book, reflects his extensive research into traditional Icelandic dishes to preserve local culinary knowledge while applying a modern approach for a cuisine to be enjoyed by locals and international foodies. It takes the reader right to the heart of his fascinating culinary world and island life. A book for lovers of all things Nordic and for food lovers the world over.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eAbout the Author\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003eGísli Matt\u003cspan\u003e (b.1989) hails from the Westman islands from a long line of cooks and fishermen. After training as a chef and working in restaurants in other parts of the world he decided to open a restaurant with his family. The dream was to make an amazing place that is charming with a casual, welcoming atmosphere that is only open during the summer and that uses only seasonal produce from the islands. In 2012 Slippurinn opened its doors and his dream became a reality.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003eNicholas Gill,\u003cspan\u003e the co-founder of the web site New Worlder, is an acclaimed food and travel writer, who divides his time between New York and Peru.\u003c\/span\u003e\u003c\/p\u003e"}

{"id":6673315889289,"title":"Zoë Bakes Cakes","handle":"zoe-bakes-cakes","description":"\u003cmeta charset=\"utf-8\"\u003eThe expert baker and bestselling author behind the Magnolia Network original series \u003ci data-mce-fragment=\"1\"\u003eZoë Bakes\u003c\/i\u003e explores her favorite dessert—cakes!—with more than 85 recipes to create flavorful and beautiful layers, loafs, Bundts, and more.\u003cbr data-mce-fragment=\"1\"\u003e \u003cbr data-mce-fragment=\"1\"\u003e“Zoë’s relentless curiosity has made her an artist in the truest sense of the word.”—Joanna Gaines, co-founder of Magnolia\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\"\u003eCake is the ultimate symbol of celebration, used to mark birthdays, weddings, or even just a Tuesday night. In \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eZoë Bakes Cakes\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e, bestselling author and expert baker Zoë François demystifies the craft of cakes through \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\"\u003emore than eighty-five simple and straightforward recipes. Discover treats such as Coconut–Candy Bar Cake, Apple Cake with Honey-Bourbon Glaze, and decadent Chocolate Devil’s Food Cake. With step-by-step photo guides that break down baking fundamentals—like creaming butter and sugar—and Zoë’s expert knowledge to guide you, anyone can make these delightful creations. \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\"\u003eFeaturing everything from Bundt cakes and loaves to a beautifully layered wedding confection, Zoë shows you how to celebrate any occasion, big or small, with delicious homemade cake.\u003c\/span\u003e","published_at":"2021-10-18T17:15:34-07:00","created_at":"2021-10-18T17:15:33-07:00","vendor":"Zoë 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charset=\"utf-8\"\u003eThe expert baker and bestselling author behind the Magnolia Network original series \u003ci data-mce-fragment=\"1\"\u003eZoë Bakes\u003c\/i\u003e explores her favorite dessert—cakes!—with more than 85 recipes to create flavorful and beautiful layers, loafs, Bundts, and more.\u003cbr data-mce-fragment=\"1\"\u003e \u003cbr data-mce-fragment=\"1\"\u003e“Zoë’s relentless curiosity has made her an artist in the truest sense of the word.”—Joanna Gaines, co-founder of Magnolia\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\"\u003eCake is the ultimate symbol of celebration, used to mark birthdays, weddings, or even just a Tuesday night. In \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eZoë Bakes Cakes\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e, bestselling author and expert baker Zoë François demystifies the craft of cakes through \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\"\u003emore than eighty-five simple and straightforward recipes. Discover treats such as Coconut–Candy Bar Cake, Apple Cake with Honey-Bourbon Glaze, and decadent Chocolate Devil’s Food Cake. With step-by-step photo guides that break down baking fundamentals—like creaming butter and sugar—and Zoë’s expert knowledge to guide you, anyone can make these delightful creations. \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\"\u003eFeaturing everything from Bundt cakes and loaves to a beautifully layered wedding confection, Zoë shows you how to celebrate any occasion, big or small, with delicious homemade cake.\u003c\/span\u003e"}

{"id":6661042897033,"title":"La Vita e Dolce","handle":"la-vita-e-dolce","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003eLa Vita e Dolce is an exciting take on Italian baking by food writer and trained pastry chef, Letitia Clark. Featuring over 80 Italian desserts, Dolce showcases Letitia's favorite recipes inspired by her time living in Sardinia. Whether you're looking for something fruity, nutty, creamy, chocolatey or boozy, you will be seduced by the sweet aromas of every bake. Complete with anecdotes and beautiful location photography throughout, each recipe will be authentic in taste but with a delicious, contemporary twist. From a joyful Caramelized Citrus Tart to a classic Torta Caprese, this is a stunning celebration of the sweet things in life, and is guaranteed to bring a slice of Italy into your home.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eAbout the Author\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv class=\"bio\" data-mce-fragment=\"1\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003eLetitia Clark is a food writer, illustrator and chef. After completing the Leiths diploma in Food and Wine she went on to work in some of London's top restaurants, including Spring, Morito and The Dock Kitchen. She now lives in Sardinia, where she continues to write, as well as continuing her work as an illustrator.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eDetails\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eFormat:\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eSize: \u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e7.8 x 10.05\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003ePages: 256\u003c\/p\u003e\n\u003c\/div\u003e","published_at":"2021-10-07T16:39:11-07:00","created_at":"2021-10-07T16:39:10-07:00","vendor":"Letitia Clark","type":"600","tags":["book","books","BOOKS1","bookstore","Cookbooks","in-stock","public","stock"],"price":5800,"price_min":5800,"price_max":5800,"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":39538726961289,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"1784884222","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"La Vita e Dolce","public_title":null,"options":["Default Title"],"price":5800,"weight":0,"compare_at_price":null,"inventory_management":"shopify","barcode":"","requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/0365\/7672\/3081\/products\/laVitaeDolce.jpg?v=1633649952"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0365\/7672\/3081\/products\/laVitaeDolce.jpg?v=1633649952","options":["Title"],"media":[{"alt":null,"id":20793873989769,"position":1,"preview_image":{"aspect_ratio":1.0,"height":2100,"width":2100,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0365\/7672\/3081\/products\/laVitaeDolce.jpg?v=1633649952"},"aspect_ratio":1.0,"height":2100,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0365\/7672\/3081\/products\/laVitaeDolce.jpg?v=1633649952","width":2100}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003eLa Vita e Dolce is an exciting take on Italian baking by food writer and trained pastry chef, Letitia Clark. Featuring over 80 Italian desserts, Dolce showcases Letitia's favorite recipes inspired by her time living in Sardinia. Whether you're looking for something fruity, nutty, creamy, chocolatey or boozy, you will be seduced by the sweet aromas of every bake. Complete with anecdotes and beautiful location photography throughout, each recipe will be authentic in taste but with a delicious, contemporary twist. From a joyful Caramelized Citrus Tart to a classic Torta Caprese, this is a stunning celebration of the sweet things in life, and is guaranteed to bring a slice of Italy into your home.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eAbout the Author\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv class=\"bio\" data-mce-fragment=\"1\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003eLetitia Clark is a food writer, illustrator and chef. After completing the Leiths diploma in Food and Wine she went on to work in some of London's top restaurants, including Spring, Morito and The Dock Kitchen. She now lives in Sardinia, where she continues to write, as well as continuing her work as an illustrator.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eDetails\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eFormat:\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eSize: \u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e7.8 x 10.05\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003ePages: 256\u003c\/p\u003e\n\u003c\/div\u003e"}

{"id":6658442264713,"title":"Dishoom","handle":"dishoom","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb data-mce-fragment=\"1\"\u003eTHE\u003ci data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eSUNDAY TIMES\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eBESTSELLER\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e'A love letter to Bombay told through food and stories, including their legendary black daal' Yotam Ottolenghi\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eAt long last, Dishoom share the secrets to their much sought-after Bombay comfort food: the Bacon Naan Roll, Black Daal, Okra Fries, Jackfruit Biryani, Chicken Ruby and Lamb Raan, along with Masala Chai, coolers and cocktails.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAs you learn to cook the comforting Dishoom menu at home, you will also be taken on a day-long tour of south Bombay, peppered with much eating and drinking. You'll discover the simple joy of early chai and omelette at Kyani and Co., of dawdling in Horniman Circle on a lazy morning, of eating your fill on Mohammed Ali Road, of strolling on the sands at Chowpatty at sunset or taking the air at Nariman Point at night.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis beautiful cookery book and its equally beautiful photography will transport you to Dishoom's most treasured corners of an eccentric and charming Bombay. Read it, and you will find yourself replete with recipes and stories to share with all who come to your table.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003e'This book is a total delight. The photography, the recipes and above all, the stories. 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I've never read a book that has made me look so longingly at my suitcase' Nigel Slater\u003c\/b\u003e\u003c\/p\u003e\n\u003ch4\u003eDetails\u003c\/h4\u003e\nFormat: Hardcover\u003cbr\u003eSize: 26 x 18 cm\u003cbr\u003ePages: 400"}

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Recipes that nourish and nurture conversations around domestic labour, collaborative practices and feminist politics, expanded upon through a series of essays and interviews.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe recipes were learnt during the cooking of Home Works; a research and exhibition programme investigating domestic labour and the politics of the home, hosted by the art space Konsthall C in Stockholm 2015-2017.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eHome Works – A Cooking Book\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eis a tool for everyone that wants to use art to challenge what work we value and how work is organised.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eWithout further ado...let’s cook!\u003c\/p\u003e\n\u003ch4 data-mce-fragment=\"1\"\u003eDetails\u003c\/h4\u003e\n\u003cp\u003eFormat: Hardcover\u003c\/p\u003e\n\u003cp\u003eSize: 7 x 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charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eHome Works – A Cooking Book: Recipes for Organising with Art and Domestic Work\u003c\/em\u003e, expands on cooking with art and food as a process for coming together and building collectivity. The book highlights the art and politics of eating together through a number of artistic, curatorial and tasty dinner recipes. Recipes that nourish and nurture conversations around domestic labour, collaborative practices and feminist politics, expanded upon through a series of essays and interviews.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe recipes were learnt during the cooking of Home Works; a research and exhibition programme investigating domestic labour and the politics of the home, hosted by the art space Konsthall C in Stockholm 2015-2017.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eHome Works – A Cooking Book\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eis a tool for everyone that wants to use art to challenge what work we value and how work is organised.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eWithout further ado...let’s cook!\u003c\/p\u003e\n\u003ch4 data-mce-fragment=\"1\"\u003eDetails\u003c\/h4\u003e\n\u003cp\u003eFormat: Hardcover\u003c\/p\u003e\n\u003cp\u003eSize: 7 x 9\"\u003c\/p\u003e\n\u003cp\u003ePages: 280\u003c\/p\u003e"}

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charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e**Selected as Eater's 2016 Cookbook of the Year**\u003cbr data-mce-fragment=\"1\"\u003e**iBooks Best of 2016 Selection\u003c\/strong\u003e**\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eThe debut cookbook from Jessica Koslow, award-winning chef of LA’s popular restaurant Sqirl, featuring more than 100 fresh, market-driven, healthy, and flavorful recipes.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eJessica Koslow and her restaurant, Sqirl, are at the forefront of the California cooking renaissance, which is all about food that surprises us and engages all of our senses—it looks good, tastes vibrant, and feels fortifying yet refreshing. In\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003eEverything I Want to Eat\u003c\/em\u003e, Koslow shares 100 of her favorite recipes for health-conscious but delicious dishes, all of which always use real foods—no fake meat or fake sugar here—that also happen to be suitable for vegetarians, vegans, or whomever you’re sharing your meal with.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe book is organized into seven chapters, each featuring a collection of recipes centered on a key ingredient or theme. Expect to find recipes for dishes Sqirl has become known for, as well as brand-new seasonal flavor combinations, including:\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003eRaspberry and cardamom jam\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eSorrel-pesto rice bowl\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eBurnt brioche toast with house ricotta and seasonal jam\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eLamb\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003emerguez\u003c\/em\u003e, cranberry beans, roasted tomato, and yogurt cheese\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eValrhona chocolate\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003efleur de sel\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003ecookies\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eAlmond hazelnut milk\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003eKoslow lives in LA, where everyone is known to be obsessively health-conscious and where dietary restrictions are the norm. People come into Sqirl and order dishes with all sorts of substitutions and modifications—hold the feta, please, add extra kale. They are looking to make their own healthy adventures. Others may tack breakfast sausage, cured bacon, or Olli’s prosciutto on to their order. So Koslow has had to constantly think about ways to modify dishes for certain diets, which in a way has made her a better, more adaptable cook.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThroughout this book, Koslow provides notes and thought bubbles that show how just about any dish can be modified for specific tastes and dietary needs, whether it needs to be gluten-free or vegan.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eEverything I Want to Eat captures the excitement of the food at Sqirl—think of a classic grilled cheese turned playful with the addition of tomato coriander jam—while also offering accessible recipes, like blood orange upside-down cake, that can be easily made in the home kitchen. Moreover, it’s an entirely new kind of cookbook and approach to how we are all starting to think about food, allowing readers to play with the recipes, combining and shaping them to be nothing short of everything you want to eat.\u003c\/p\u003e\n\u003ch4 data-mce-fragment=\"1\"\u003eDetails\u003c\/h4\u003e\n\u003cstrong\u003eFormat:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eHardcover\u003cbr\u003e\u003cstrong\u003ePage Count:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e280\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e\u003cspan\u003e 8.5\u003c\/span\u003e\u003cspan\u003e x 10.5\u003c\/span\u003e\u003cbr\u003e\u003cstrong data-mce-fragment=\"1\"\u003eIllustrations:\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/strong\u003e100 color photographs\u003csub\u003e\u003cbr\u003e\u003c\/sub\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cbr\u003e\u003c\/p\u003e"}