Cookbooks
Phaidon Press
In-Stock
Regular price
$60
{"id":6561193623689,"title":"Home Farm Cooking","handle":"home-farm-cooking","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eA long-awaited second cookbook from celebrated architectural designer John Pawson and his wife Catherine\u003c\/p\u003e\n\u003cp\u003eHome Farm is the Pawson family's base in the heart of the English countryside. Five years in the making, the beautiful house was built to unite friends and relatives in a bucolic, simple setting. In this personal, inspiring recipe collection John and Catherine share 100 favorite dishes, all fundamental to their home-cooking — and entertaining — repertoire. The result speaks beautifully of food shared and enjoyed in a space designed to accommodate and adapt to the seasonal shift in cooking and eating.\u003c\/p\u003e\n\u003ch4 data-mce-fragment=\"1\"\u003e\u003cstrong\u003eAbout the Author\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cdiv data-parent=\"#extra-info\" id=\"info2\" class=\"collapse show\"\u003e\n\u003cdiv class=\"card card-body\"\u003e\n\u003cdiv class=\"cb-summary info2\"\u003e\n\u003cp\u003eYorkshire-born John Pawson CBE is renowned for work that focuses on ways of approaching fundamental problems of space, proportion, light, and materials. His many residential and commercial interiors have included private homes, art galleries, museums, chapels, and stores around the world.\u003c\/p\u003e\n\u003cp\u003eCatherine Pawson studied at the Inchbald School of Design in London and worked at Colefax \u0026amp; Fowler, before embarking on a long-term partnership with fellow interiors specialist Juliet Byrne. \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch4 data-mce-fragment=\"1\"\u003eDetails\u003c\/h4\u003e\n\u003cp\u003eFormat: Hardback\u003c\/p\u003e\n\u003cp\u003ePages: 272 \u003c\/p\u003e\n\u003cp\u003eSize: 27 x 20 cm\u003c\/p\u003e","published_at":"2021-04-13T11:45:56-07:00","created_at":"2021-04-13T11:45:52-07:00","vendor":"Phaidon Press","type":"Books","tags":["Cookbooks","in-stock","NSexp","public","stock"],"price":6000,"price_min":6000,"price_max":6000,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":39328355319945,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"9781838661267","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"Home Farm Cooking","public_title":null,"options":["Default Title"],"price":6000,"weight":0,"compare_at_price":null,"inventory_management":"shopify","barcode":"978-1838661267","requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["\/\/shop.informinteriors.com\/cdn\/shop\/products\/JPCookbook.jpg?v=1618339557","\/\/shop.informinteriors.com\/cdn\/shop\/products\/home-farm-cooking-en-6126-spread1.jpg?v=1618339557","\/\/shop.informinteriors.com\/cdn\/shop\/products\/home-farm-cooking-en-6126-spread2.jpg?v=1618339557","\/\/shop.informinteriors.com\/cdn\/shop\/products\/home-farm-cooking-en-6126-spread3.jpg?v=1618339557","\/\/shop.informinteriors.com\/cdn\/shop\/products\/home-farm-cooking-en-6126-spread4.jpg?v=1618339557","\/\/shop.informinteriors.com\/cdn\/shop\/products\/home-farm-cooking-en-6126-spread5.jpg?v=1618339557"],"featured_image":"\/\/shop.informinteriors.com\/cdn\/shop\/products\/JPCookbook.jpg?v=1618339557","options":["Title"],"media":[{"alt":null,"id":20324861640841,"position":1,"preview_image":{"aspect_ratio":1.0,"height":2100,"width":2100,"src":"\/\/shop.informinteriors.com\/cdn\/shop\/products\/JPCookbook.jpg?v=1618339557"},"aspect_ratio":1.0,"height":2100,"media_type":"image","src":"\/\/shop.informinteriors.com\/cdn\/shop\/products\/JPCookbook.jpg?v=1618339557","width":2100},{"alt":null,"id":20324861673609,"position":2,"preview_image":{"aspect_ratio":1.335,"height":1404,"width":1874,"src":"\/\/shop.informinteriors.com\/cdn\/shop\/products\/home-farm-cooking-en-6126-spread1.jpg?v=1618339557"},"aspect_ratio":1.335,"height":1404,"media_type":"image","src":"\/\/shop.informinteriors.com\/cdn\/shop\/products\/home-farm-cooking-en-6126-spread1.jpg?v=1618339557","width":1874},{"alt":null,"id":20324861706377,"position":3,"preview_image":{"aspect_ratio":1.335,"height":1404,"width":1874,"src":"\/\/shop.informinteriors.com\/cdn\/shop\/products\/home-farm-cooking-en-6126-spread2.jpg?v=1618339557"},"aspect_ratio":1.335,"height":1404,"media_type":"image","src":"\/\/shop.informinteriors.com\/cdn\/shop\/products\/home-farm-cooking-en-6126-spread2.jpg?v=1618339557","width":1874},{"alt":null,"id":20324861739145,"position":4,"preview_image":{"aspect_ratio":1.335,"height":1404,"width":1874,"src":"\/\/shop.informinteriors.com\/cdn\/shop\/products\/home-farm-cooking-en-6126-spread3.jpg?v=1618339557"},"aspect_ratio":1.335,"height":1404,"media_type":"image","src":"\/\/shop.informinteriors.com\/cdn\/shop\/products\/home-farm-cooking-en-6126-spread3.jpg?v=1618339557","width":1874},{"alt":null,"id":20324861771913,"position":5,"preview_image":{"aspect_ratio":1.335,"height":1404,"width":1874,"src":"\/\/shop.informinteriors.com\/cdn\/shop\/products\/home-farm-cooking-en-6126-spread4.jpg?v=1618339557"},"aspect_ratio":1.335,"height":1404,"media_type":"image","src":"\/\/shop.informinteriors.com\/cdn\/shop\/products\/home-farm-cooking-en-6126-spread4.jpg?v=1618339557","width":1874},{"alt":null,"id":20324861804681,"position":6,"preview_image":{"aspect_ratio":1.335,"height":1404,"width":1874,"src":"\/\/shop.informinteriors.com\/cdn\/shop\/products\/home-farm-cooking-en-6126-spread5.jpg?v=1618339557"},"aspect_ratio":1.335,"height":1404,"media_type":"image","src":"\/\/shop.informinteriors.com\/cdn\/shop\/products\/home-farm-cooking-en-6126-spread5.jpg?v=1618339557","width":1874}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eA long-awaited second cookbook from celebrated architectural designer John Pawson and his wife Catherine\u003c\/p\u003e\n\u003cp\u003eHome Farm is the Pawson family's base in the heart of the English countryside. Five years in the making, the beautiful house was built to unite friends and relatives in a bucolic, simple setting. In this personal, inspiring recipe collection John and Catherine share 100 favorite dishes, all fundamental to their home-cooking — and entertaining — repertoire. The result speaks beautifully of food shared and enjoyed in a space designed to accommodate and adapt to the seasonal shift in cooking and eating.\u003c\/p\u003e\n\u003ch4 data-mce-fragment=\"1\"\u003e\u003cstrong\u003eAbout the Author\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cdiv data-parent=\"#extra-info\" id=\"info2\" class=\"collapse show\"\u003e\n\u003cdiv class=\"card card-body\"\u003e\n\u003cdiv class=\"cb-summary info2\"\u003e\n\u003cp\u003eYorkshire-born John Pawson CBE is renowned for work that focuses on ways of approaching fundamental problems of space, proportion, light, and materials. His many residential and commercial interiors have included private homes, art galleries, museums, chapels, and stores around the world.\u003c\/p\u003e\n\u003cp\u003eCatherine Pawson studied at the Inchbald School of Design in London and worked at Colefax \u0026amp; Fowler, before embarking on a long-term partnership with fellow interiors specialist Juliet Byrne. \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch4 data-mce-fragment=\"1\"\u003eDetails\u003c\/h4\u003e\n\u003cp\u003eFormat: Hardback\u003c\/p\u003e\n\u003cp\u003ePages: 272 \u003c\/p\u003e\n\u003cp\u003eSize: 27 x 20 cm\u003c\/p\u003e"}
Phaidon Press
In-Stock
Regular price
$50
{"id":6661035458697,"title":"Food Artisans of Japan","handle":"food-artisans-of-japan","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb data-mce-fragment=\"1\"\u003eAn intimate deep dive into Japan's diversely rich food landscape with 120 recipes from 7 compelling Japanese chefs and 24 stories of food artisans through the eyes of award-winning author Nancy Singleton Hachisu.\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIn \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003eFood Artisans of Japan\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e, Nancy Singleton Hachisu introduces us to the chefs and artisans with whom she has formed lasting relationships following the phenomenal success of her most recent \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eJapan: The Cookbook\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e (Phaidon, 2018) as well her seminal works, \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eJapanese Farm Food\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e (Andrews McMeel, 2012) and \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003ePreserving the Japanese Way\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e (Andrews McMeel, 2015).\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eHachisu shares an in-depth knowledge and understanding of Japanese locales, the foods, and the artisans who work there. Each chef was chosen because he goes beyond courting media exposure or Michelin stars. Each chef's food is soulful. And each chef speaks deeply to Hachisu for genuine connection to local ingredients, unwavering desire to give back to the community, and common dedication to craft.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe book includes anywhere from 7 to 45 recipes from each chef, ranging from traditional Japanese to French- or Italian-influenced Japanese dishes created from regional ingredients. Each recipe is a collaboration between the chef and Hachisu, and therefore can be cooked successfully in either a home kitchen or restaurant. And bits and pieces of any chef recipe can be turned into a simple home cooked dish, or the recipe itself can serve as a blueprint for approaching the dish with seasonally available ingredients from your own locale.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe stunning art and design of \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003eFood Artisans of Japan\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e feels both serene and mature. It is beautiful, but not excessively glitzy or over-designed. The book has a certain soberness that feels respectful, but not at all dull. This fresh, honest work delves into the vast ocean of Japanese culinary and artistic traditions, celebrating the chefs and artisans from around Japan ... straight from the heart.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eDetails\u003c\/h4\u003e\nFormat: Hardcover\u003cbr\u003eSize: \u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e24 x 21cm\u003c\/span\u003e\u003cbr\u003ePages: 288","published_at":"2021-10-07T16:07:49-07:00","created_at":"2021-10-07T16:07:47-07:00","vendor":"Phaidon Press","type":"Books","tags":["Cookbooks","in-stock","NSexp","public","stock"],"price":5000,"price_min":5000,"price_max":5000,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":39538714345609,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"9781743794654","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"Food Artisans of Japan","public_title":null,"options":["Default Title"],"price":5000,"weight":0,"compare_at_price":null,"inventory_management":"shopify","barcode":"978-1743794654","requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["\/\/shop.informinteriors.com\/cdn\/shop\/products\/FoodArtisansofJapan.jpg?v=1633648069"],"featured_image":"\/\/shop.informinteriors.com\/cdn\/shop\/products\/FoodArtisansofJapan.jpg?v=1633648069","options":["Title"],"media":[{"alt":null,"id":20793783976073,"position":1,"preview_image":{"aspect_ratio":1.0,"height":2100,"width":2100,"src":"\/\/shop.informinteriors.com\/cdn\/shop\/products\/FoodArtisansofJapan.jpg?v=1633648069"},"aspect_ratio":1.0,"height":2100,"media_type":"image","src":"\/\/shop.informinteriors.com\/cdn\/shop\/products\/FoodArtisansofJapan.jpg?v=1633648069","width":2100}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb data-mce-fragment=\"1\"\u003eAn intimate deep dive into Japan's diversely rich food landscape with 120 recipes from 7 compelling Japanese chefs and 24 stories of food artisans through the eyes of award-winning author Nancy Singleton Hachisu.\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIn \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003eFood Artisans of Japan\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e, Nancy Singleton Hachisu introduces us to the chefs and artisans with whom she has formed lasting relationships following the phenomenal success of her most recent \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eJapan: The Cookbook\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e (Phaidon, 2018) as well her seminal works, \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eJapanese Farm Food\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e (Andrews McMeel, 2012) and \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003ePreserving the Japanese Way\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e (Andrews McMeel, 2015).\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eHachisu shares an in-depth knowledge and understanding of Japanese locales, the foods, and the artisans who work there. Each chef was chosen because he goes beyond courting media exposure or Michelin stars. Each chef's food is soulful. And each chef speaks deeply to Hachisu for genuine connection to local ingredients, unwavering desire to give back to the community, and common dedication to craft.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe book includes anywhere from 7 to 45 recipes from each chef, ranging from traditional Japanese to French- or Italian-influenced Japanese dishes created from regional ingredients. Each recipe is a collaboration between the chef and Hachisu, and therefore can be cooked successfully in either a home kitchen or restaurant. And bits and pieces of any chef recipe can be turned into a simple home cooked dish, or the recipe itself can serve as a blueprint for approaching the dish with seasonally available ingredients from your own locale.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe stunning art and design of \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003eFood Artisans of Japan\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e feels both serene and mature. It is beautiful, but not excessively glitzy or over-designed. The book has a certain soberness that feels respectful, but not at all dull. This fresh, honest work delves into the vast ocean of Japanese culinary and artistic traditions, celebrating the chefs and artisans from around Japan ... straight from the heart.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eDetails\u003c\/h4\u003e\nFormat: Hardcover\u003cbr\u003eSize: \u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e24 x 21cm\u003c\/span\u003e\u003cbr\u003ePages: 288"}
Artisan Books
In-Stock
Regular price
$55
{"id":5004228100233,"title":"Six Seasons: A New Way with Vegetables","handle":"six-season-a-new-way-with-vegetables","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eWinner, James Beard Award for Best Book in Vegetable-Focused Cooking\u003cbr\u003e\u003cbr\u003eNamed a Best Cookbook of the Year by the \u003ci\u003eWall Street Journal\u003c\/i\u003e, \u003ci\u003eThe Atlantic\u003c\/i\u003e, \u003ci\u003eBon Appétit\u003c\/i\u003e, \u003ci\u003eFood Network Magazine\u003c\/i\u003e,\u003ci\u003e Every Day with Rachael Ray\u003c\/i\u003e, \u003ci\u003eUSA Today\u003c\/i\u003e, \u003ci\u003eSeattle Times\u003c\/i\u003e, \u003ci\u003eMilwaukee Journal-Sentinel\u003c\/i\u003e, \u003ci\u003eLibrary Journal\u003c\/i\u003e, Eater, and more\u003cbr\u003e\u003cbr\u003e“Never before have I seen so many fascinating, delicious, easy recipes in one book. . . [\u003ci\u003eSix Seasons\u003c\/i\u003e is] about as close to a perfect cookbook as I have seen . . . a book beginner and seasoned cooks alike will reach for repeatedly.”\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003e—Lucky Peach\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003eJoshua McFadden, chef and owner of renowned trattoria Ava Gene’s in Portland, Oregon, is a vegetable whisperer. After years racking up culinary cred at New York City restaurants like Lupa, Momofuku, and Blue Hill, he managed the trailblazing Four Season Farm in coastal Maine, where he developed an appreciation for every part of the plant and learned to coax the best from vegetables at each stage of their lives.\u003c\/p\u003e\n\u003cp\u003eIn \u003ci\u003eSix Seasons\u003c\/i\u003e, his first book, McFadden channels both farmer and chef, highlighting the evolving attributes of vegetables throughout their growing seasons—an arc from spring to early summer to midsummer to the bursting harvest of late summer, then ebbing into autumn and, finally, the earthy, mellow sweetness of winter. Each chapter begins with recipes featuring raw vegetables at the start of their season. As weeks progress, McFadden turns up the heat—grilling and steaming, then moving on to sautés, pan roasts, braises, and stews. His ingenuity is on display in 225 revelatory recipes that celebrate flavor at its peak.\u003c\/p\u003e\n\u003ch4\u003eDetails\u003c\/h4\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eFormat: Hardcover\u003c\/p\u003e\n\u003cp\u003eAuthor: Joshua McFadden\u003cbr\u003e\u003cbr\u003ePage: 384\u003c\/p\u003e\n\u003cp\u003eSize: 19.81 x 26.67 cm\u003c\/p\u003e","published_at":"2023-04-27T16:11:05-07:00","created_at":"2020-05-06T13:03:12-07:00","vendor":"Artisan Books","type":"Books","tags":["cookbooks","in-stock","NSexp","public","stock"],"price":5500,"price_min":5500,"price_max":5500,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":33713776590985,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"9781579656317","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"Six Seasons: A New Way with Vegetables","public_title":null,"options":["Default Title"],"price":5500,"weight":2000,"compare_at_price":null,"inventory_management":"shopify","barcode":"978-1579656317","requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["\/\/shop.informinteriors.com\/cdn\/shop\/products\/six.jpg?v=1588795392","\/\/shop.informinteriors.com\/cdn\/shop\/files\/sixseasons2.jpg?v=1684364929","\/\/shop.informinteriors.com\/cdn\/shop\/files\/sixseasons1.jpg?v=1684364930","\/\/shop.informinteriors.com\/cdn\/shop\/files\/sixseasons3.jpg?v=1684364931"],"featured_image":"\/\/shop.informinteriors.com\/cdn\/shop\/products\/six.jpg?v=1588795392","options":["Title"],"media":[{"alt":null,"id":8340172898441,"position":1,"preview_image":{"aspect_ratio":1.0,"height":2100,"width":2100,"src":"\/\/shop.informinteriors.com\/cdn\/shop\/products\/six.jpg?v=1588795392"},"aspect_ratio":1.0,"height":2100,"media_type":"image","src":"\/\/shop.informinteriors.com\/cdn\/shop\/products\/six.jpg?v=1588795392","width":2100},{"alt":null,"id":23614380834953,"position":2,"preview_image":{"aspect_ratio":0.8,"height":625,"width":500,"src":"\/\/shop.informinteriors.com\/cdn\/shop\/files\/sixseasons2.jpg?v=1684364929"},"aspect_ratio":0.8,"height":625,"media_type":"image","src":"\/\/shop.informinteriors.com\/cdn\/shop\/files\/sixseasons2.jpg?v=1684364929","width":500},{"alt":null,"id":23614380900489,"position":3,"preview_image":{"aspect_ratio":0.8,"height":625,"width":500,"src":"\/\/shop.informinteriors.com\/cdn\/shop\/files\/sixseasons1.jpg?v=1684364930"},"aspect_ratio":0.8,"height":625,"media_type":"image","src":"\/\/shop.informinteriors.com\/cdn\/shop\/files\/sixseasons1.jpg?v=1684364930","width":500},{"alt":null,"id":23614380933257,"position":4,"preview_image":{"aspect_ratio":0.8,"height":625,"width":500,"src":"\/\/shop.informinteriors.com\/cdn\/shop\/files\/sixseasons3.jpg?v=1684364931"},"aspect_ratio":0.8,"height":625,"media_type":"image","src":"\/\/shop.informinteriors.com\/cdn\/shop\/files\/sixseasons3.jpg?v=1684364931","width":500}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eWinner, James Beard Award for Best Book in Vegetable-Focused Cooking\u003cbr\u003e\u003cbr\u003eNamed a Best Cookbook of the Year by the \u003ci\u003eWall Street Journal\u003c\/i\u003e, \u003ci\u003eThe Atlantic\u003c\/i\u003e, \u003ci\u003eBon Appétit\u003c\/i\u003e, \u003ci\u003eFood Network Magazine\u003c\/i\u003e,\u003ci\u003e Every Day with Rachael Ray\u003c\/i\u003e, \u003ci\u003eUSA Today\u003c\/i\u003e, \u003ci\u003eSeattle Times\u003c\/i\u003e, \u003ci\u003eMilwaukee Journal-Sentinel\u003c\/i\u003e, \u003ci\u003eLibrary Journal\u003c\/i\u003e, Eater, and more\u003cbr\u003e\u003cbr\u003e“Never before have I seen so many fascinating, delicious, easy recipes in one book. . . [\u003ci\u003eSix Seasons\u003c\/i\u003e is] about as close to a perfect cookbook as I have seen . . . a book beginner and seasoned cooks alike will reach for repeatedly.”\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003e—Lucky Peach\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003eJoshua McFadden, chef and owner of renowned trattoria Ava Gene’s in Portland, Oregon, is a vegetable whisperer. After years racking up culinary cred at New York City restaurants like Lupa, Momofuku, and Blue Hill, he managed the trailblazing Four Season Farm in coastal Maine, where he developed an appreciation for every part of the plant and learned to coax the best from vegetables at each stage of their lives.\u003c\/p\u003e\n\u003cp\u003eIn \u003ci\u003eSix Seasons\u003c\/i\u003e, his first book, McFadden channels both farmer and chef, highlighting the evolving attributes of vegetables throughout their growing seasons—an arc from spring to early summer to midsummer to the bursting harvest of late summer, then ebbing into autumn and, finally, the earthy, mellow sweetness of winter. Each chapter begins with recipes featuring raw vegetables at the start of their season. As weeks progress, McFadden turns up the heat—grilling and steaming, then moving on to sautés, pan roasts, braises, and stews. His ingenuity is on display in 225 revelatory recipes that celebrate flavor at its peak.\u003c\/p\u003e\n\u003ch4\u003eDetails\u003c\/h4\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eFormat: Hardcover\u003c\/p\u003e\n\u003cp\u003eAuthor: Joshua McFadden\u003cbr\u003e\u003cbr\u003ePage: 384\u003c\/p\u003e\n\u003cp\u003eSize: 19.81 x 26.67 cm\u003c\/p\u003e"}
Phaidon Press
In-Stock
Regular price
$40
{"id":7345319215241,"title":"The Story of Pasta and How to Cook It!","handle":"the-story-of-pasta-and-how-to-cook-it","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eA playful, fact-filled exploration of the fascinating history of 35 famous pasta shapes with a delicious, child-friendly recipe perfectly suited to each shape\u003c\/p\u003e\n\u003cp\u003eIn this ultimate book of pasta for children ages 7–11, 35 pasta shapes are brought to life through clever illustrations and fascinating facts to feed children’s imaginations – and their bellies! From farfalle, which means ‘butterflies’ in Italian, to linguine, meaning ‘little tongues,’ different types of pasta have wonderfully playful shapes, names, and origin stories! Each pasta is accompanied by a simple recipe specially suited to its shape. 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Delacorte Press
In-Stock
Regular price
$27
{"id":7299368353929,"title":"This Is Not a Cookbook: A Chef's Creative Process from Imagination to Creation","handle":"this-is-not-a-cookbook-a-chefs-creative-process-from-imagination-to-creation","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eIn this uniquely accessible, fully illustrated nonfiction work for young readers, Chef Flynn McGarry, who at an early age discovered a passion for food and cooking and has since gone on to receive wide-acclaim as a chef, shares his insights and explores the elements of creativity as he encourages young readers to mix passion, hard work, and their own unique perspective to achieve results that might just be life-changing.\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eWhen Flynn McGarry was ten years old, he started to cook in a serious way. At first he simply wanted to make better food for his family, so with the help and support of his parents, he turned his bedroom into a personal kitchen. 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Phaidon Press
In-Stock
Regular price
$65
{"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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charset=\"utf-8\"\u003e\n\u003cp\u003e‘Extraordinary … a must have book for anyone who loves vegetables!’ – Amanda Cohen, James Beard-nominated chef and owner of Dirt Candy\u003c\/p\u003e\n\u003cp\u003eFrom the author of global bestseller \u003cem\u003eJapan: The Cookboo\u003c\/em\u003ek, more than 250 delicious, healthy vegetarian Japanese recipes for home cooks\u003c\/p\u003e\n\u003cp\u003eIn this collection of new recipes, Nancy Singleton Hachisu, the most authoritative voice in Japanese home cooking today, showcases Japanese vegetarian dishes, bringing the exquisite flavors of the nation’s elegant cuisine to those who follow a plant-based diet or want to lower the amount of fish and meat they eat.\u003c\/p\u003e\n\u003cp\u003eRecipes are divided by cooking style – dressed, vinegared, deep-fried, simmered, steamed, stir-fried, grilled, pickled, and sweet – alongside which Hachisu shares her expert knowledge of the ingredients, culture, and traditions of this unique culinary style.\u003c\/p\u003e\n\u003ch4\u003eDetails\u003c\/h4\u003e\n\u003cp\u003eFormat: Hardcover\u003c\/p\u003e\n\u003cp\u003eSize: 18 x 27 cm\u003c\/p\u003e\n\u003cp\u003ePages: 368\u003c\/p\u003e"}
Appetite
In-Stock
Regular price
$40
{"id":6673305305225,"title":"Vegetable Simple: A Cookbook","handle":"vegetable-simple-a-cookbook","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003e“The latest cookbook from the chef of Le Bernardin focuses on simple, but stunning recipes for seasonal produce. . . . What a delightful approach, especially with summer on the horizon.”—\u003c\/span\u003e\u003ci\u003eThe New York Times\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003eFrom one of the world’s most renowned chefs, 110 essential recipes that celebrate the beauty, simplicity, and elegance of vegetables.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eEric Ripert is the chef and co-owner of the acclaimed restaurant Le Bernardin, and the winner of countles\u003c\/span\u003e\u003cspan class=\"gmail-atm_keep-reading-flag\"\u003e\u003csmall\u003e\u003ci class=\"gmail-fa gmail-fa-arrow-down\"\u003e\u003c\/i\u003e\u003c\/small\u003e\u003c\/span\u003e\u003cspan\u003es Michelin stars, well known for his exquisite, clean, seafood-centered cuisine. But lately, Ripert has found himself reaching for vegetables as his main food source and doing so, as is his habit, with great intent and care.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eIn \u003ci\u003eVegetable Simple\u003c\/i\u003e, Ripert turns his singular culinary imagination to vegetables: their beauty, their earthiness, their nourishing qualities, and the many ways they can be prepared. From vibrant Sweet Pea Soup to Fava Bean and Mint Salad, from warming Mushroom Bolognese to Roasted Carrots with Harissa, Eric Ripert articulates a vision for vegetables that are prepared simply, without complex steps or ingredients, allowing their essential qualities to shine and their color and flavor to remain uncompromised. Complete with gorgeous photos by renowned photographer Nigel Parry, this is a necessary guide for the way we eat today.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cspan data-mce-fragment=\"1\"\u003eDetails\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eAuthor: Eric Ripert\u003cbr\u003e\u003cbr\u003eFormat: Hardcover\u003cbr\u003e\u003cbr\u003ePage: 256\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e","published_at":"2021-10-18T17:06:23-07:00","created_at":"2021-10-18T17:06:21-07:00","vendor":"Appetite","type":"Books","tags":["Cookbooks","in-stock","NSexp","public","stock"],"price":4000,"price_min":4000,"price_max":4000,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":39587823747209,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"9780525610793","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"Vegetable Simple: A Cookbook","public_title":null,"options":["Default Title"],"price":4000,"weight":0,"compare_at_price":null,"inventory_management":"shopify","barcode":"978-0525610793","requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["\/\/shop.informinteriors.com\/cdn\/shop\/products\/VegetableSimple.jpg?v=1634601984"],"featured_image":"\/\/shop.informinteriors.com\/cdn\/shop\/products\/VegetableSimple.jpg?v=1634601984","options":["Title"],"media":[{"alt":null,"id":20830084792457,"position":1,"preview_image":{"aspect_ratio":1.0,"height":2100,"width":2100,"src":"\/\/shop.informinteriors.com\/cdn\/shop\/products\/VegetableSimple.jpg?v=1634601984"},"aspect_ratio":1.0,"height":2100,"media_type":"image","src":"\/\/shop.informinteriors.com\/cdn\/shop\/products\/VegetableSimple.jpg?v=1634601984","width":2100}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003e“The latest cookbook from the chef of Le Bernardin focuses on simple, but stunning recipes for seasonal produce. . . . What a delightful approach, especially with summer on the horizon.”—\u003c\/span\u003e\u003ci\u003eThe New York Times\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003eFrom one of the world’s most renowned chefs, 110 essential recipes that celebrate the beauty, simplicity, and elegance of vegetables.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eEric Ripert is the chef and co-owner of the acclaimed restaurant Le Bernardin, and the winner of countles\u003c\/span\u003e\u003cspan class=\"gmail-atm_keep-reading-flag\"\u003e\u003csmall\u003e\u003ci class=\"gmail-fa gmail-fa-arrow-down\"\u003e\u003c\/i\u003e\u003c\/small\u003e\u003c\/span\u003e\u003cspan\u003es Michelin stars, well known for his exquisite, clean, seafood-centered cuisine. But lately, Ripert has found himself reaching for vegetables as his main food source and doing so, as is his habit, with great intent and care.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eIn \u003ci\u003eVegetable Simple\u003c\/i\u003e, Ripert turns his singular culinary imagination to vegetables: their beauty, their earthiness, their nourishing qualities, and the many ways they can be prepared. From vibrant Sweet Pea Soup to Fava Bean and Mint Salad, from warming Mushroom Bolognese to Roasted Carrots with Harissa, Eric Ripert articulates a vision for vegetables that are prepared simply, without complex steps or ingredients, allowing their essential qualities to shine and their color and flavor to remain uncompromised. 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Artisan Books
In-Stock
Regular price
$60
{"id":5004232851593,"title":"The Noma Guide to Fermentation","handle":"the-noma-guide-to-fermentation","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003ci\u003eNew York Times\u003c\/i\u003e Bestseller\u003cbr\u003e\u003cbr\u003eNamed one of the Best Cookbooks of the Year by the \u003ci\u003eChicago Tribune, New York Times, Boston Globe, San Francisco Chronicle, Atlanta Journal-Constitution, Houston Chronicle, Esquire, GQ, Eater\u003c\/i\u003e, and more\u003cbr\u003e\u003cbr\u003eNamed one of the Best Cookbooks to Give as Gifts by \u003ci\u003eFood \u0026amp; Wine, Bon Appétit, Esquire, Field \u0026amp; Stream, New York Magazine’s The Strategist, The Daily Beast, Eater, Vogue, Business Insider, GQ, Epicurious\u003c\/i\u003e, and more\u003cbr\u003e\u003cbr\u003e“An indispensable manual for home cooks and pro chefs.” —\u003ci\u003eWired\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eAt Noma—four times named the world’s best restaurant—every dish includes some form of fermentation, whether it’s a bright hit of vinegar, a deeply savory miso, an electrifying drop of garum, or the sweet intensity of black garlic. Fermentation is one of the foundations behind Noma’s extraordinary flavor profiles.\u003c\/span\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003eNow René Redzepi, chef and co-owner of Noma, and David Zilber, the chef who runs the restaurant’s acclaimed fermentation lab, share never-before-revealed techniques to creating Noma’s extensive pantry of ferments. And they do so with a book conceived specifically to share their knowledge and techniques with home cooks. With more than 500 step-by-step photographs and illustrations, and with every recipe approachably written and meticulously tested, \u003ci\u003eThe Noma Guide to Fermentation\u003c\/i\u003e takes readers far beyond the typical kimchi and sauerkraut to include koji, kombuchas, shoyus, misos, lacto-ferments, vinegars, garums, and black fruits and vegetables. And—perhaps even more important—it shows how to use these game-changing pantry ingredients in more than 100 original recipes.\u003cbr\u003e\u003cbr\u003eFermentation is already building as the most significant new direction in food (and health). 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Artisan Books
In-Stock
Regular price
$50
{"id":7313887592585,"title":"More Than Cake: 100 Baking Recipes Built for Pleasure and Community","handle":"more-than-cake-100-baking-recipes-built-for-pleasure-and-communit","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eThe sumptuous debut cookbook from celebrated baker, activist, and pastry “it girl” Natasha Pickowicz * Named a Best New Cookbook of Spring 2023 by \u003ci data-mce-fragment=\"1\"\u003eFood \u0026amp; Wine\u003c\/i\u003e, \u003ci data-mce-fragment=\"1\"\u003eEater\u003c\/i\u003e, and more\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\"\u003eNatasha Pickowicz is a creative force in the world of baking. Her pastries are uniquely delicious and surprising. She’s picked up three James Beard Award nominations for her time as a professional pastry chef. Her buzzy bake sales for Planned Parenthood and other nonprofits have raised hundreds of thousands of dollars. Now she shares her recipes and baking know-how in a debut cookbook brimming with the energy, passion, joy, knowledge, and spirit of generosity that define her work.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe recipes are fresh and uncomplicated, drawing on the author’s Chinese and Californian heritage. She pairs nectarine and miso in a tarte tatin and makes a layer cake with olive oil, mascarpone, and fennel. Black cardamom gets tucked into pecan sticky buns, and galettes go savory with kabocha squash. Brown butter is the secret to irresistible buckwheat chocolate chunk cookies.\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\"\u003eAnd she’s a born teacher. Of course pastry requires a real focus on detail and technique, but the author is here at every step with invaluable tips: underbeat meringue; boil your plum stones to extract even more plum flavor; look for “first-press” yuzu juice; for the flakiest pie dough, first freeze your butter, then use a grater to get perfect shreds\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eDetails\u003c\/h4\u003e\n\u003cp\u003eFormat: Hardcover\u003c\/p\u003e\n\u003cp\u003ePages: \u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e320\u003c\/span\u003e\u003c\/p\u003e","published_at":"2023-11-08T12:52:26-08:00","created_at":"2023-11-08T12:52:26-08:00","vendor":"Artisan Books","type":"Books","tags":["Cookbooks","in-stock","New In Shop","NSexp2","public","stock"],"price":5000,"price_min":5000,"price_max":5000,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":41535550587017,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"9781648290541","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"More Than Cake: 100 Baking Recipes Built for Pleasure and Community","public_title":null,"options":["Default Title"],"price":5000,"weight":0,"compare_at_price":null,"inventory_management":"shopify","barcode":"9781648290541","requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["\/\/shop.informinteriors.com\/cdn\/shop\/files\/Cake.jpg?v=1699476748"],"featured_image":"\/\/shop.informinteriors.com\/cdn\/shop\/files\/Cake.jpg?v=1699476748","options":["Title"],"media":[{"alt":null,"id":24104360607881,"position":1,"preview_image":{"aspect_ratio":1.0,"height":2100,"width":2100,"src":"\/\/shop.informinteriors.com\/cdn\/shop\/files\/Cake.jpg?v=1699476748"},"aspect_ratio":1.0,"height":2100,"media_type":"image","src":"\/\/shop.informinteriors.com\/cdn\/shop\/files\/Cake.jpg?v=1699476748","width":2100}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eThe sumptuous debut cookbook from celebrated baker, activist, and pastry “it girl” Natasha Pickowicz * Named a Best New Cookbook of Spring 2023 by \u003ci data-mce-fragment=\"1\"\u003eFood \u0026amp; Wine\u003c\/i\u003e, \u003ci data-mce-fragment=\"1\"\u003eEater\u003c\/i\u003e, and more\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\"\u003eNatasha Pickowicz is a creative force in the world of baking. Her pastries are uniquely delicious and surprising. She’s picked up three James Beard Award nominations for her time as a professional pastry chef. Her buzzy bake sales for Planned Parenthood and other nonprofits have raised hundreds of thousands of dollars. Now she shares her recipes and baking know-how in a debut cookbook brimming with the energy, passion, joy, knowledge, and spirit of generosity that define her work.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe recipes are fresh and uncomplicated, drawing on the author’s Chinese and Californian heritage. She pairs nectarine and miso in a tarte tatin and makes a layer cake with olive oil, mascarpone, and fennel. Black cardamom gets tucked into pecan sticky buns, and galettes go savory with kabocha squash. Brown butter is the secret to irresistible buckwheat chocolate chunk cookies.\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\"\u003eAnd she’s a born teacher. Of course pastry requires a real focus on detail and technique, but the author is here at every step with invaluable tips: underbeat meringue; boil your plum stones to extract even more plum flavor; look for “first-press” yuzu juice; for the flakiest pie dough, first freeze your butter, then use a grater to get perfect shreds\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eDetails\u003c\/h4\u003e\n\u003cp\u003eFormat: Hardcover\u003c\/p\u003e\n\u003cp\u003ePages: \u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e320\u003c\/span\u003e\u003c\/p\u003e"}
Quadrille Publishing
In-Stock
Regular price
$56
{"id":7292114600073,"title":"Simply Scandinavian","handle":"simply-scandinavian-cook-and-eat-the-easy-way-with-delicious-scandi-recipes","description":"\u003cp\u003eSimply Scandinavian is a beautifully inspiring collection of easy and delicious recipes.\u003c\/p\u003e\n\u003cp\u003eIn a nod to the Scandinavian way of eating, the book offers over 80 unpretentious and straightforward dishes with a focus on ease of cooking and seasonality. By showing just how achievable it is to get amazing flavors out of a handful of good ingredients, Trine creates solutions for easy breakfasts, mid-week meals, and simple but impressive ways to entertain family and friends.\u003c\/p\u003e\n\u003cp\u003eThis is an uncomplicated and greener way to cook and eat, from an expert in Scandinavian cookery.\u003c\/p\u003e\n\u003cp\u003eReducing time spent in the kitchen, cutting down on meat, shopping sustainably, eating seasonally and being kinder to the planet and our plates—this books covers it all at a time when we are all being encouraged to simplify our lifestyles.\u003c\/p\u003e\n\u003cp\u003eAn ideal companion cookbook for those who wants inspiring yet achievable mid-week meals.\u003c\/p\u003e\n\u003cp\u003eTrine has eaten this way all her life, and her recipes are naturally simple and delicious, without compromising of quality.\u003c\/p\u003e\n\u003ch4\u003eDetail \u003c\/h4\u003e\n\u003cp\u003eAuthor: Trine Hahnemann \u003cbr\u003e\u003cbr\u003eFormat: Hardcover\u003c\/p\u003e\n\u003cp\u003ePages: 256 \u003cbr\u003e \u003cbr\u003ePages: 256\u003cbr\u003e\u003c\/p\u003e","published_at":"2023-10-27T16:18:30-07:00","created_at":"2023-10-27T16:18:30-07:00","vendor":"Quadrille Publishing","type":"Books","tags":["Cookbooks","in-stock","New In Shop","NSexp2","public","stock"],"price":5600,"price_min":5600,"price_max":5600,"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":41487309078665,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"9781787139015","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"Simply Scandinavian","public_title":null,"options":["Default Title"],"price":5600,"weight":920,"compare_at_price":null,"inventory_management":"shopify","barcode":"978-1787139015","requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["\/\/shop.informinteriors.com\/cdn\/shop\/files\/simplyScandinavian.jpg?v=1698448713"],"featured_image":"\/\/shop.informinteriors.com\/cdn\/shop\/files\/simplyScandinavian.jpg?v=1698448713","options":["Title"],"media":[{"alt":null,"id":24056068309129,"position":1,"preview_image":{"aspect_ratio":1.0,"height":2100,"width":2100,"src":"\/\/shop.informinteriors.com\/cdn\/shop\/files\/simplyScandinavian.jpg?v=1698448713"},"aspect_ratio":1.0,"height":2100,"media_type":"image","src":"\/\/shop.informinteriors.com\/cdn\/shop\/files\/simplyScandinavian.jpg?v=1698448713","width":2100}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"\u003cp\u003eSimply Scandinavian is a beautifully inspiring collection of easy and delicious recipes.\u003c\/p\u003e\n\u003cp\u003eIn a nod to the Scandinavian way of eating, the book offers over 80 unpretentious and straightforward dishes with a focus on ease of cooking and seasonality. By showing just how achievable it is to get amazing flavors out of a handful of good ingredients, Trine creates solutions for easy breakfasts, mid-week meals, and simple but impressive ways to entertain family and friends.\u003c\/p\u003e\n\u003cp\u003eThis is an uncomplicated and greener way to cook and eat, from an expert in Scandinavian cookery.\u003c\/p\u003e\n\u003cp\u003eReducing time spent in the kitchen, cutting down on meat, shopping sustainably, eating seasonally and being kinder to the planet and our plates—this books covers it all at a time when we are all being encouraged to simplify our lifestyles.\u003c\/p\u003e\n\u003cp\u003eAn ideal companion cookbook for those who wants inspiring yet achievable mid-week meals.\u003c\/p\u003e\n\u003cp\u003eTrine has eaten this way all her life, and her recipes are naturally simple and delicious, without compromising of quality.\u003c\/p\u003e\n\u003ch4\u003eDetail \u003c\/h4\u003e\n\u003cp\u003eAuthor: Trine Hahnemann \u003cbr\u003e\u003cbr\u003eFormat: Hardcover\u003c\/p\u003e\n\u003cp\u003ePages: 256 \u003cbr\u003e \u003cbr\u003ePages: 256\u003cbr\u003e\u003c\/p\u003e"}
Clarkson Potter
In-Stock
Regular price
$48
{"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":"Books","tags":["Cookbooks","in-stock","NSexp2","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":"9781984826398","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"}
Smith Street Books
In-Stock
Regular price
$47
{"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":"Books","tags":["Cookbooks","in-stock","NSexp2","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":"9781922417893","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"}