Cookbooks

{"id":7475624607881,"title":"Dinner in One: Exceptional \u0026 Easy One-Pan Meals: A Cookbook","handle":"dinner-in-one-exceptional-easy-one-pan-meals-a-cookbook","description":"\u003cp\u003e\u003ci data-mce-fragment=\"1\"\u003eNEW YORK TIMES \u003c\/i\u003eBESTSELLER • 100 all-new super-simple and incredibly delicious one-pot, one-pan, one-sheet—one-everything!—recipes from the star food writer and bestselling author of \u003ci data-mce-fragment=\"1\"\u003eDinner in French\u003c\/i\u003e.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eONE OF THE BEST COOKBOOKS OF THE YEAR: \u003ci data-mce-fragment=\"1\"\u003eFood \u0026amp; Wine\u003c\/i\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eMelissa Clark brings her home cook’s expertise and no-fuss approach to the world of one-pot\/pan cooking. With nearly all of the recipes being made in under one hour, the streamlined steps ensure you are in and out of the kitchen without dirtying a multitude of pans or spending more time than you need to on dinner.\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\"\u003eExpect to find a bevy of sheet-pan suppers (Miso-Glazed Salmon with Roasted Sugar Snap Peas), skillet dinners (Cheesy Meatball Parm with Spinach), Instant Pot® pinch hitters (Cheaters Chicken and Dumplings),\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 comforting casseroles (Herby Artichoke and Gruyere Bread Pudding) that you can assemble right in the baking dish, crowd-pleasing one-pot pasta meals (Gingery Coconut Noodles with Shrimp and Greens), vegetable-forward mains, and dozens of tips for turning a vegetarian or meat-based recipe vegan. And since no dinner is complete without dessert, you'll find a chapter of one-bowl cakes, too—from an Easy Chocolate Fudge Torte to a Ricotta-Olive Oil Pound Cake.\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\"\u003eThese are simple, delicious recipes for weekdays, busy evenings, and any time you need to get a delicious, inspiring meal on the table quickly—with as little clean-up as possible.\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":"2024-03-20T15:39:38-07:00","created_at":"2024-03-20T15:39:38-07:00","vendor":"Penguin Random House","type":"Books","tags":["Cookbooks","in-stock","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":41982355800201,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"9780593233252","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"Dinner in One: Exceptional \u0026 Easy One-Pan Meals: A Cookbook","public_title":null,"options":["Default Title"],"price":4000,"weight":0,"compare_at_price":null,"inventory_management":"shopify","barcode":"9780593233252","requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["\/\/shop.informinteriors.com\/cdn\/shop\/files\/DinnerinOne.jpg?v=1710974384","\/\/shop.informinteriors.com\/cdn\/shop\/files\/ScreenShot2024-03-20at3.26.39PM.png?v=1710974380","\/\/shop.informinteriors.com\/cdn\/shop\/files\/ScreenShot2024-03-20at3.27.34PM.png?v=1710974381","\/\/shop.informinteriors.com\/cdn\/shop\/files\/ScreenShot2024-03-20at3.26.51PM.png?v=1710974382","\/\/shop.informinteriors.com\/cdn\/shop\/files\/ScreenShot2024-03-20at3.27.54PM.png?v=1710974381","\/\/shop.informinteriors.com\/cdn\/shop\/files\/ScreenShot2024-03-20at3.27.06PM.png?v=1710974383","\/\/shop.informinteriors.com\/cdn\/shop\/files\/ScreenShot2024-03-20at3.28.13PM.png?v=1710974382"],"featured_image":"\/\/shop.informinteriors.com\/cdn\/shop\/files\/DinnerinOne.jpg?v=1710974384","options":["Title"],"media":[{"alt":null,"id":24766211195017,"position":1,"preview_image":{"aspect_ratio":1.0,"height":2100,"width":2100,"src":"\/\/shop.informinteriors.com\/cdn\/shop\/files\/DinnerinOne.jpg?v=1710974384"},"aspect_ratio":1.0,"height":2100,"media_type":"image","src":"\/\/shop.informinteriors.com\/cdn\/shop\/files\/DinnerinOne.jpg?v=1710974384","width":2100},{"alt":null,"id":24766211227785,"position":2,"preview_image":{"aspect_ratio":0.804,"height":693,"width":557,"src":"\/\/shop.informinteriors.com\/cdn\/shop\/files\/ScreenShot2024-03-20at3.26.39PM.png?v=1710974380"},"aspect_ratio":0.804,"height":693,"media_type":"image","src":"\/\/shop.informinteriors.com\/cdn\/shop\/files\/ScreenShot2024-03-20at3.26.39PM.png?v=1710974380","width":557},{"alt":null,"id":24766211260553,"position":3,"preview_image":{"aspect_ratio":0.804,"height":694,"width":558,"src":"\/\/shop.informinteriors.com\/cdn\/shop\/files\/ScreenShot2024-03-20at3.27.34PM.png?v=1710974381"},"aspect_ratio":0.804,"height":694,"media_type":"image","src":"\/\/shop.informinteriors.com\/cdn\/shop\/files\/ScreenShot2024-03-20at3.27.34PM.png?v=1710974381","width":558},{"alt":null,"id":24766211293321,"position":4,"preview_image":{"aspect_ratio":0.805,"height":693,"width":558,"src":"\/\/shop.informinteriors.com\/cdn\/shop\/files\/ScreenShot2024-03-20at3.26.51PM.png?v=1710974382"},"aspect_ratio":0.805,"height":693,"media_type":"image","src":"\/\/shop.informinteriors.com\/cdn\/shop\/files\/ScreenShot2024-03-20at3.26.51PM.png?v=1710974382","width":558},{"alt":null,"id":24766211326089,"position":5,"preview_image":{"aspect_ratio":0.805,"height":693,"width":558,"src":"\/\/shop.informinteriors.com\/cdn\/shop\/files\/ScreenShot2024-03-20at3.27.54PM.png?v=1710974381"},"aspect_ratio":0.805,"height":693,"media_type":"image","src":"\/\/shop.informinteriors.com\/cdn\/shop\/files\/ScreenShot2024-03-20at3.27.54PM.png?v=1710974381","width":558},{"alt":null,"id":24766211358857,"position":6,"preview_image":{"aspect_ratio":0.807,"height":693,"width":559,"src":"\/\/shop.informinteriors.com\/cdn\/shop\/files\/ScreenShot2024-03-20at3.27.06PM.png?v=1710974383"},"aspect_ratio":0.807,"height":693,"media_type":"image","src":"\/\/shop.informinteriors.com\/cdn\/shop\/files\/ScreenShot2024-03-20at3.27.06PM.png?v=1710974383","width":559},{"alt":null,"id":24766211391625,"position":7,"preview_image":{"aspect_ratio":0.805,"height":693,"width":558,"src":"\/\/shop.informinteriors.com\/cdn\/shop\/files\/ScreenShot2024-03-20at3.28.13PM.png?v=1710974382"},"aspect_ratio":0.805,"height":693,"media_type":"image","src":"\/\/shop.informinteriors.com\/cdn\/shop\/files\/ScreenShot2024-03-20at3.28.13PM.png?v=1710974382","width":558}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"\u003cp\u003e\u003ci data-mce-fragment=\"1\"\u003eNEW YORK TIMES \u003c\/i\u003eBESTSELLER • 100 all-new super-simple and incredibly delicious one-pot, one-pan, one-sheet—one-everything!—recipes from the star food writer and bestselling author of \u003ci data-mce-fragment=\"1\"\u003eDinner in French\u003c\/i\u003e.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eONE OF THE BEST COOKBOOKS OF THE YEAR: \u003ci data-mce-fragment=\"1\"\u003eFood \u0026amp; Wine\u003c\/i\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eMelissa Clark brings her home cook’s expertise and no-fuss approach to the world of one-pot\/pan cooking. With nearly all of the recipes being made in under one hour, the streamlined steps ensure you are in and out of the kitchen without dirtying a multitude of pans or spending more time than you need to on dinner.\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\"\u003eExpect to find a bevy of sheet-pan suppers (Miso-Glazed Salmon with Roasted Sugar Snap Peas), skillet dinners (Cheesy Meatball Parm with Spinach), Instant Pot® pinch hitters (Cheaters Chicken and Dumplings),\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 comforting casseroles (Herby Artichoke and Gruyere Bread Pudding) that you can assemble right in the baking dish, crowd-pleasing one-pot pasta meals (Gingery Coconut Noodles with Shrimp and Greens), vegetable-forward mains, and dozens of tips for turning a vegetarian or meat-based recipe vegan. And since no dinner is complete without dessert, you'll find a chapter of one-bowl cakes, too—from an Easy Chocolate Fudge Torte to a Ricotta-Olive Oil Pound Cake.\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\"\u003eThese are simple, delicious recipes for weekdays, busy evenings, and any time you need to get a delicious, inspiring meal on the table quickly—with as little clean-up as possible.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eDetails\u003c\/h4\u003e\n\u003cp\u003eFormat: Hardcover\u003c\/p\u003e\n\u003cp\u003ePages: 256\u003c\/p\u003e"}

{"id":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). With \u003ci\u003eThe Noma Guide to Fermentation\u003c\/i\u003e, it’s about to be taken to a whole new level.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cspan\u003eDetails\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eAuthor: René Redzepi\u003cbr\u003e\u003cbr\u003eFormat: Hardcover\u003cbr\u003e\u003cbr\u003ePages: 456\u003cbr\u003e\u003cbr\u003eSize: \u003cmeta charset=\"utf-8\"\u003e19.81 x 4.45 x 26.16 cm\u003c\/span\u003e\u003c\/p\u003e","published_at":"2023-04-27T16:11:05-07:00","created_at":"2020-05-06T13:04:06-07:00","vendor":"Artisan Books","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":33713782161545,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"9781579657185","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"The Noma Guide to Fermentation","public_title":null,"options":["Default Title"],"price":5000,"weight":2000,"compare_at_price":null,"inventory_management":"shopify","barcode":"978-1579657185","requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["\/\/shop.informinteriors.com\/cdn\/shop\/products\/noma.jpg?v=1588795446"],"featured_image":"\/\/shop.informinteriors.com\/cdn\/shop\/products\/noma.jpg?v=1588795446","options":["Title"],"media":[{"alt":null,"id":8340188954761,"position":1,"preview_image":{"aspect_ratio":1.0,"height":2100,"width":2100,"src":"\/\/shop.informinteriors.com\/cdn\/shop\/products\/noma.jpg?v=1588795446"},"aspect_ratio":1.0,"height":2100,"media_type":"image","src":"\/\/shop.informinteriors.com\/cdn\/shop\/products\/noma.jpg?v=1588795446","width":2100}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"\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). With \u003ci\u003eThe Noma Guide to Fermentation\u003c\/i\u003e, it’s about to be taken to a whole new level.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cspan\u003eDetails\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eAuthor: René Redzepi\u003cbr\u003e\u003cbr\u003eFormat: Hardcover\u003cbr\u003e\u003cbr\u003ePages: 456\u003cbr\u003e\u003cbr\u003eSize: \u003cmeta charset=\"utf-8\"\u003e19.81 x 4.45 x 26.16 cm\u003c\/span\u003e\u003c\/p\u003e"}

{"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","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"}

{"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"}

{"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"}

{"id":7223587897481,"title":"The New Cucina Italiana: What to Eat, What to Cook, and Who to Know in Italian Cuisine Today","handle":"the-new-cucina-italiana","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eEverybody loves Italian food. It is among the most talked about, written about, and globally popular. But as travelers have sought out culinary experiences in off-the-beaten-path destinations elsewhere in the world, in Italy even consummate foodies eat the same postcard versions of traditional dishes, occasionally making forays into a handful of fine-dining favorites. Yet by far the country's most interesting cuisine is to be found outside of well-trodden establishments, and it's as varied and full of personality as it is delicious.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis generation of chefs has come a long way from their\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\" class=\"atm_keep-reading-flag\"\u003e\u003csmall data-mce-fragment=\"1\"\u003e\u003ci data-mce-fragment=\"1\" class=\"fa fa-arrow-down\"\u003e\u003c\/i\u003e\u003c\/small\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e nonna's kitchen: they approach tradition with a respectful yet emancipated perspective; they rethink the formats of the Italian restaurant; they are rediscovering foraging and farming; they introduce serious cocktail programs. This book covers thirty-two chefs and restaurateurs who are reinterpreting the \"greatest hits\" of Italian dining: from trattorias to fine dining, from aperitivo to pizzerias. Laura Lazzaroni takes her readers on a visual north-to-south tour of this new cucina italiana, stopping at restaurants, inns, farms, and pop-ups all across the country, showing in stories and recipes the multitude of approaches, influences, and ingredients that compose this movement, which is paving the way for the country's gastronomic rebirth.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eDetails\u003c\/h4\u003e\n\u003cp\u003eFormat: Hardcover\u003c\/p\u003e\n\u003cp\u003ePages: 256\u003c\/p\u003e","published_at":"2023-07-12T14:42:17-07:00","created_at":"2023-07-12T14:42:17-07:00","vendor":"Rizzoli","type":"Books","tags":["Cookbooks","in-stock","NSexp2","public","stock"],"price":5500,"price_min":5500,"price_max":5500,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":41320483258505,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"9780847868551","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"The New Cucina Italiana: What to Eat, What to Cook, and Who to Know in Italian Cuisine Today","public_title":null,"options":["Default Title"],"price":5500,"weight":0,"compare_at_price":null,"inventory_management":"shopify","barcode":"978-0847868551","requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["\/\/shop.informinteriors.com\/cdn\/shop\/files\/Italiana.jpg?v=1689198139"],"featured_image":"\/\/shop.informinteriors.com\/cdn\/shop\/files\/Italiana.jpg?v=1689198139","options":["Title"],"media":[{"alt":null,"id":23745930756233,"position":1,"preview_image":{"aspect_ratio":1.0,"height":2100,"width":2100,"src":"\/\/shop.informinteriors.com\/cdn\/shop\/files\/Italiana.jpg?v=1689198139"},"aspect_ratio":1.0,"height":2100,"media_type":"image","src":"\/\/shop.informinteriors.com\/cdn\/shop\/files\/Italiana.jpg?v=1689198139","width":2100}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eEverybody loves Italian food. It is among the most talked about, written about, and globally popular. But as travelers have sought out culinary experiences in off-the-beaten-path destinations elsewhere in the world, in Italy even consummate foodies eat the same postcard versions of traditional dishes, occasionally making forays into a handful of fine-dining favorites. Yet by far the country's most interesting cuisine is to be found outside of well-trodden establishments, and it's as varied and full of personality as it is delicious.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis generation of chefs has come a long way from their\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\" class=\"atm_keep-reading-flag\"\u003e\u003csmall data-mce-fragment=\"1\"\u003e\u003ci data-mce-fragment=\"1\" class=\"fa fa-arrow-down\"\u003e\u003c\/i\u003e\u003c\/small\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e nonna's kitchen: they approach tradition with a respectful yet emancipated perspective; they rethink the formats of the Italian restaurant; they are rediscovering foraging and farming; they introduce serious cocktail programs. This book covers thirty-two chefs and restaurateurs who are reinterpreting the \"greatest hits\" of Italian dining: from trattorias to fine dining, from aperitivo to pizzerias. Laura Lazzaroni takes her readers on a visual north-to-south tour of this new cucina italiana, stopping at restaurants, inns, farms, and pop-ups all across the country, showing in stories and recipes the multitude of approaches, influences, and ingredients that compose this movement, which is paving the way for the country's gastronomic rebirth.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eDetails\u003c\/h4\u003e\n\u003cp\u003eFormat: Hardcover\u003c\/p\u003e\n\u003cp\u003ePages: 256\u003c\/p\u003e"}

{"id":7209200484489,"title":"Evergreen Kitchen: Weeknight Vegetarian Dinners for Everyone","handle":"evergreen-kitchen-weeknight-vegetarian-dinners-for-everyone","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eThe ultimate cookbook filled with over 110 wildly delicious vegetable-packed recipes for weeknight meals that will satisfy everyone from the creator of the popular blog \u003ci data-mce-fragment=\"1\"\u003eEvergreen Kitchen\u003c\/i\u003e.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eBri Beaudoin, creator of the popular blog \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eEvergreen Kitchen\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e, has been captivating her fans with delicious and healthy vegetarian recipes for years. While we all know that a home-cooked meal is the best for our budgets and our health, the idea of cooking dinner on weeknights can feel like a chore. With many of us eating more veggie­forward meals, it's no wonder busy home cooks are craving tasty vegetarian recipes that everyone at the dinner table will love. \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003ci data-mce-fragment=\"1\"\u003eEvergreen Kitchen\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e is bursting with beautiful, flavourful recipes-that just so happen to be vegetarian. The recipes provide much-needed\u003c\/span\u003e\u003cspan class=\"atm_keep-reading-flag\" data-mce-fragment=\"1\"\u003e\u003csmall data-mce-fragment=\"1\"\u003e\u003ci class=\"fa fa-arrow-down\" data-mce-fragment=\"1\"\u003e\u003c\/i\u003e\u003c\/small\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e inspiration for delicious weeknight mains that are sure to make your taste buds sing, and a sprinkling of simple, yet scrumptious, desserts for those who like to end their meal with something sweet. Whether you want to cook a vegetarian meal one night a week-or every night-\u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eEvergreen Kitchen\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e is packed with over 110 recipes to make it happen with dishes that satisfy the heartiest of appetites like Veggie Skillet Pot Pie and Cheesy Chipotle Quinoa Bake to Spicy Miso Ramen and Sheet-Pan Veggie Fajitas. \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThroughout the book, there is something for everyone: salads that eat like a meal, easy one pot and sheet-pan recipes, crowd-pleasing noodles, nostalgic comfort foods, healthy bowls, hearty soups, delicious desserts, and so much more. Many of the recipes feature make-ahead options, easy substitutions, and modifications to make them vegan and\/or gluten-free (if they aren't already). In addition, learn how to stock your pantry with the essentials, the small handful of kitchen tools that are actually worth having, and tips and tricks to make vegetarian meals craveable. Filled with gorgeous photography and plenty of step-by-step images throughout the book to illustrate exactly how to get things done, \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eEvergreen Kitchen\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e brings weeknight vegetarian dinners to life.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cspan data-mce-fragment=\"1\"\u003eDetails\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eFormat: Hardcover\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003ePages: 328\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eSize: 21 x 26 cm \u003c\/span\u003e\u003c\/p\u003e","published_at":"2023-06-08T19:25:27-07:00","created_at":"2023-06-08T19:25:27-07:00","vendor":"Penguin Press","type":"Books","tags":["Cookbooks","in-stock","NSexp2","public","stock"],"price":3800,"price_min":3800,"price_max":3800,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":41283937206409,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"9780735241923","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"Evergreen Kitchen: Weeknight Vegetarian Dinners for Everyone","public_title":null,"options":["Default Title"],"price":3800,"weight":0,"compare_at_price":null,"inventory_management":"shopify","barcode":"978-0735241923","requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["\/\/shop.informinteriors.com\/cdn\/shop\/files\/EverGreen_803a8618-8c2c-4d39-a6c3-d76423239a9b.jpg?v=1686332902"],"featured_image":"\/\/shop.informinteriors.com\/cdn\/shop\/files\/EverGreen_803a8618-8c2c-4d39-a6c3-d76423239a9b.jpg?v=1686332902","options":["Title"],"media":[{"alt":null,"id":23668337803401,"position":1,"preview_image":{"aspect_ratio":1.0,"height":2100,"width":2100,"src":"\/\/shop.informinteriors.com\/cdn\/shop\/files\/EverGreen_803a8618-8c2c-4d39-a6c3-d76423239a9b.jpg?v=1686332902"},"aspect_ratio":1.0,"height":2100,"media_type":"image","src":"\/\/shop.informinteriors.com\/cdn\/shop\/files\/EverGreen_803a8618-8c2c-4d39-a6c3-d76423239a9b.jpg?v=1686332902","width":2100}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eThe ultimate cookbook filled with over 110 wildly delicious vegetable-packed recipes for weeknight meals that will satisfy everyone from the creator of the popular blog \u003ci data-mce-fragment=\"1\"\u003eEvergreen Kitchen\u003c\/i\u003e.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eBri Beaudoin, creator of the popular blog \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eEvergreen Kitchen\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e, has been captivating her fans with delicious and healthy vegetarian recipes for years. While we all know that a home-cooked meal is the best for our budgets and our health, the idea of cooking dinner on weeknights can feel like a chore. With many of us eating more veggie­forward meals, it's no wonder busy home cooks are craving tasty vegetarian recipes that everyone at the dinner table will love. \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003ci data-mce-fragment=\"1\"\u003eEvergreen Kitchen\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e is bursting with beautiful, flavourful recipes-that just so happen to be vegetarian. The recipes provide much-needed\u003c\/span\u003e\u003cspan class=\"atm_keep-reading-flag\" data-mce-fragment=\"1\"\u003e\u003csmall data-mce-fragment=\"1\"\u003e\u003ci class=\"fa fa-arrow-down\" data-mce-fragment=\"1\"\u003e\u003c\/i\u003e\u003c\/small\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e inspiration for delicious weeknight mains that are sure to make your taste buds sing, and a sprinkling of simple, yet scrumptious, desserts for those who like to end their meal with something sweet. Whether you want to cook a vegetarian meal one night a week-or every night-\u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eEvergreen Kitchen\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e is packed with over 110 recipes to make it happen with dishes that satisfy the heartiest of appetites like Veggie Skillet Pot Pie and Cheesy Chipotle Quinoa Bake to Spicy Miso Ramen and Sheet-Pan Veggie Fajitas. \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThroughout the book, there is something for everyone: salads that eat like a meal, easy one pot and sheet-pan recipes, crowd-pleasing noodles, nostalgic comfort foods, healthy bowls, hearty soups, delicious desserts, and so much more. Many of the recipes feature make-ahead options, easy substitutions, and modifications to make them vegan and\/or gluten-free (if they aren't already). In addition, learn how to stock your pantry with the essentials, the small handful of kitchen tools that are actually worth having, and tips and tricks to make vegetarian meals craveable. Filled with gorgeous photography and plenty of step-by-step images throughout the book to illustrate exactly how to get things done, \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eEvergreen Kitchen\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e brings weeknight vegetarian dinners to life.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cspan data-mce-fragment=\"1\"\u003eDetails\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eFormat: Hardcover\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003ePages: 328\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eSize: 21 x 26 cm \u003c\/span\u003e\u003c\/p\u003e"}

{"id":7206829457545,"title":"Whole Food Cooking Every Day: Transform the Way You Eat with 250 Vegetarian Recipes Free of Gluten, Dairy, and Refined Sugar","handle":"whole-food-cooking-every-day","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eWinner, James Beard Award for Best Book in Vegetable-Focused Cooking\u003cbr\u003e\u003cbr\u003eNamed one of the Best Cookbooks of the Year \/ Best Cookbooks to Give as Gifts in 2019 by the \u003ci\u003eNew York Times,\u003c\/i\u003e\u003ci\u003e Washington Post,\u003c\/i\u003e\u003ci\u003e Bon Appétit\u003c\/i\u003e, \u003ci\u003eMartha Stewart Living,\u003c\/i\u003e Epicurious, and more\u003cbr\u003e \u003cbr\u003eNamed one of the Best Healthy Cookbooks of 2019 by Forbes\u003cbr\u003e\u003cbr\u003e“Gorgeous. . . .  This is food that makes you feel invincible.” —\u003ci\u003eNew York Times Book Review\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eEating whole foods can transform a diet, and mastering the art of cooking these foods can be easy with the proper techniques and strategies. In 20 chapters, Chaplin shares ingenious recipes incorporating the foods that are key to a healthy diet: seeds and nuts, fruits and vegetables, whole grains, and other plant-based foods. Chaplin offers her secrets for eating healthy every day: mastering some key recipes and reliable techniques and then varying the ingredients based on the occasion, the season, and what you’re craving. Once the reader learns one of Chaplin’s base recipes, whether for gluten-free muffins, millet porridge, or baked marinated tempeh, the ways to adapt and customize it are endless: change the fruit depending on the season, include nuts or seeds for extra protein, or even change the dressing or flavoring to keep a diet varied. Chaplin encourages readers to seek out local and organic ingredients, stock their pantries with nutrient-rich whole food ingredients, prep ahead of time, and, most important, cook at home.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cspan\u003eDetails\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eAuthor: Amy Chaplin\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFormat: Hardcover\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePages: 400\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eSize: 21 x 26 cm \u003c\/span\u003e\u003c\/p\u003e","published_at":"2023-06-01T14:56:46-07:00","created_at":"2023-06-01T14:56:46-07:00","vendor":"Artisan Books","type":"Books","tags":["Cookbooks","in-stock","NSexp2","public","stock"],"price":5000,"price_min":5000,"price_max":5000,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":41276809740425,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"9781579658021","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"Whole Food Cooking Every Day: Transform the Way You Eat with 250 Vegetarian Recipes Free of Gluten, Dairy, and Refined Sugar","public_title":null,"options":["Default Title"],"price":5000,"weight":0,"compare_at_price":null,"inventory_management":"shopify","barcode":"978-1579658021","requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["\/\/shop.informinteriors.com\/cdn\/shop\/files\/WholeFoodCookingEveryDay.jpg?v=1685656608"],"featured_image":"\/\/shop.informinteriors.com\/cdn\/shop\/files\/WholeFoodCookingEveryDay.jpg?v=1685656608","options":["Title"],"media":[{"alt":null,"id":23645755342985,"position":1,"preview_image":{"aspect_ratio":1.0,"height":2100,"width":2100,"src":"\/\/shop.informinteriors.com\/cdn\/shop\/files\/WholeFoodCookingEveryDay.jpg?v=1685656608"},"aspect_ratio":1.0,"height":2100,"media_type":"image","src":"\/\/shop.informinteriors.com\/cdn\/shop\/files\/WholeFoodCookingEveryDay.jpg?v=1685656608","width":2100}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eWinner, James Beard Award for Best Book in Vegetable-Focused Cooking\u003cbr\u003e\u003cbr\u003eNamed one of the Best Cookbooks of the Year \/ Best Cookbooks to Give as Gifts in 2019 by the \u003ci\u003eNew York Times,\u003c\/i\u003e\u003ci\u003e Washington Post,\u003c\/i\u003e\u003ci\u003e Bon Appétit\u003c\/i\u003e, \u003ci\u003eMartha Stewart Living,\u003c\/i\u003e Epicurious, and more\u003cbr\u003e \u003cbr\u003eNamed one of the Best Healthy Cookbooks of 2019 by Forbes\u003cbr\u003e\u003cbr\u003e“Gorgeous. . . .  This is food that makes you feel invincible.” —\u003ci\u003eNew York Times Book Review\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eEating whole foods can transform a diet, and mastering the art of cooking these foods can be easy with the proper techniques and strategies. In 20 chapters, Chaplin shares ingenious recipes incorporating the foods that are key to a healthy diet: seeds and nuts, fruits and vegetables, whole grains, and other plant-based foods. Chaplin offers her secrets for eating healthy every day: mastering some key recipes and reliable techniques and then varying the ingredients based on the occasion, the season, and what you’re craving. Once the reader learns one of Chaplin’s base recipes, whether for gluten-free muffins, millet porridge, or baked marinated tempeh, the ways to adapt and customize it are endless: change the fruit depending on the season, include nuts or seeds for extra protein, or even change the dressing or flavoring to keep a diet varied. Chaplin encourages readers to seek out local and organic ingredients, stock their pantries with nutrient-rich whole food ingredients, prep ahead of time, and, most important, cook at home.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cspan\u003eDetails\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eAuthor: Amy Chaplin\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFormat: Hardcover\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePages: 400\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eSize: 21 x 26 cm \u003c\/span\u003e\u003c\/p\u003e"}

{"id":7206811893897,"title":"The Eternal City: Recipes and stories from Rome","handle":"the-eternal-city-recipes-and-stories-from-rome","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eMeet the people and recipes that make the city.\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eDiscover Rome’s incredible food through the city’s stories and its people.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eThe Eternal City is a maze of winding cobblestone streets, where ancient history waits at every turn. Within these storied laneways, Rome’s culinary traditions are honored and transformed by local chefs, pizza makers, cheesemongers, butchers, wine experts, bakers, and more – who make Rome one of the great food capitals of the world.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eVisit the places where Romans eat every day, from the \u003c\/span\u003e\u003ci\u003etrattoria\u003c\/i\u003e\u003cspan\u003e to the home kitchen, through the dishes that define these locations. With 70 recipes shared by iconic eateries, chefs, and Maria’s family and friends, \u003c\/span\u003e\u003ci\u003eThe Eternal City\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003eis a love letter to Rome that takes you past the monuments,\u003c\/span\u003e\u003cspan class=\"atm_keep-reading-flag\"\u003e\u003csmall\u003e\u003ci class=\"fa fa-arrow-down\"\u003e\u003c\/i\u003e\u003c\/small\u003e\u003c\/span\u003e\u003cspan\u003e and into the lives of modern-day Romans. This is an invitation to their tables. Embrace\u003c\/span\u003e\u003ci\u003e\u003cspan\u003e \u003c\/span\u003ela dolce vita\u003c\/i\u003e\u003cspan\u003e and pull up a chair.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cspan\u003eDetails\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eFormat: Hardcover\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePages: 256\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eSize: 21 x 26.72 cm\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003c\/p\u003e","published_at":"2023-06-01T12:50:18-07:00","created_at":"2023-06-01T12:50:18-07:00","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":41276721004681,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"9781922754271","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"The Eternal City: Recipes and stories from Rome","public_title":null,"options":["Default Title"],"price":4700,"weight":0,"compare_at_price":null,"inventory_management":"shopify","barcode":"978-1922754271","requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["\/\/shop.informinteriors.com\/cdn\/shop\/files\/EternalCity.jpg?v=1685649020"],"featured_image":"\/\/shop.informinteriors.com\/cdn\/shop\/files\/EternalCity.jpg?v=1685649020","options":["Title"],"media":[{"alt":null,"id":23645410590857,"position":1,"preview_image":{"aspect_ratio":1.0,"height":2100,"width":2100,"src":"\/\/shop.informinteriors.com\/cdn\/shop\/files\/EternalCity.jpg?v=1685649020"},"aspect_ratio":1.0,"height":2100,"media_type":"image","src":"\/\/shop.informinteriors.com\/cdn\/shop\/files\/EternalCity.jpg?v=1685649020","width":2100}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eMeet the people and recipes that make the city.\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eDiscover Rome’s incredible food through the city’s stories and its people.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eThe Eternal City is a maze of winding cobblestone streets, where ancient history waits at every turn. Within these storied laneways, Rome’s culinary traditions are honored and transformed by local chefs, pizza makers, cheesemongers, butchers, wine experts, bakers, and more – who make Rome one of the great food capitals of the world.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eVisit the places where Romans eat every day, from the \u003c\/span\u003e\u003ci\u003etrattoria\u003c\/i\u003e\u003cspan\u003e to the home kitchen, through the dishes that define these locations. With 70 recipes shared by iconic eateries, chefs, and Maria’s family and friends, \u003c\/span\u003e\u003ci\u003eThe Eternal City\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003eis a love letter to Rome that takes you past the monuments,\u003c\/span\u003e\u003cspan class=\"atm_keep-reading-flag\"\u003e\u003csmall\u003e\u003ci class=\"fa fa-arrow-down\"\u003e\u003c\/i\u003e\u003c\/small\u003e\u003c\/span\u003e\u003cspan\u003e and into the lives of modern-day Romans. This is an invitation to their tables. Embrace\u003c\/span\u003e\u003ci\u003e\u003cspan\u003e \u003c\/span\u003ela dolce vita\u003c\/i\u003e\u003cspan\u003e and pull up a chair.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cspan\u003eDetails\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eFormat: Hardcover\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePages: 256\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eSize: 21 x 26.72 cm\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003c\/p\u003e"}

{"id":7185584652425,"title":"The Last Bite: A Whole New Approach to Making Desserts Through the Year","handle":"the-last-bite","description":"\u003cp\u003eA Whole New Approach To Making Desserts Through The Year\u003c\/p\u003e\n\u003cp\u003eA comprehensive guide to modern desserts that teaches you how to cook, create, structure, and season sweet dishes—and ultimately how to really understand dessert making.\u003c\/p\u003e\n\u003cp\u003e“First and foremost, make it delicious. Your goal is to make even those who ‘don’t do desserts’ lick their plate clean. It has to be delicious from first to last bite.”\u003cbr\u003e \u003cbr\u003eIn this revolutionary book, award-winning pastry chef Anna Higham encourages you to approach making a dessert as you would savory cooking: engaging your senses, tasting, seasoning, and letting your ingredients shine. \u003cbr\u003e \u003cbr\u003eExploring ingredients season by season, Anna outlines a repertoire of ways to cook each one to magnify flavor and taste. She shows you how to work with fruit; construct a dessert; and examine seasoning, structure, and texture—helping you really understand the “how” and “why” of dessert cooking. \u003cbr\u003e \u003cbr\u003eFeaturing over 150 recipes for cakes, jams, mousses, and more, as well as over 45 plated desserts, The Last Bite celebrates seasonal cooking and eating with irresistible, innovative recipes—from fig leaf ice cream in fall to elderflower vinegar meringue in spring. Let Anna blow away your preconceptions about what your desserts can be and taste like with this inspiring, groundbreaking book.\u003c\/p\u003e\n\u003cp\u003eAnna Higham is an award-winning pastry chef who is making waves on both sides of the Atlantic. After learning her trade at the Gordon Ramsay Group, Anna took roles at Gramercy Tavern (New York) and Lyle’s and Flor (London). She now runs the pastry section at London’s much-adored The River Café. 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Whole New Approach To Making Desserts Through The Year\u003c\/p\u003e\n\u003cp\u003eA comprehensive guide to modern desserts that teaches you how to cook, create, structure, and season sweet dishes—and ultimately how to really understand dessert making.\u003c\/p\u003e\n\u003cp\u003e“First and foremost, make it delicious. Your goal is to make even those who ‘don’t do desserts’ lick their plate clean. It has to be delicious from first to last bite.”\u003cbr\u003e \u003cbr\u003eIn this revolutionary book, award-winning pastry chef Anna Higham encourages you to approach making a dessert as you would savory cooking: engaging your senses, tasting, seasoning, and letting your ingredients shine. \u003cbr\u003e \u003cbr\u003eExploring ingredients season by season, Anna outlines a repertoire of ways to cook each one to magnify flavor and taste. She shows you how to work with fruit; construct a dessert; and examine seasoning, structure, and texture—helping you really understand the “how” and “why” of dessert cooking. \u003cbr\u003e \u003cbr\u003eFeaturing over 150 recipes for cakes, jams, mousses, and more, as well as over 45 plated desserts, The Last Bite celebrates seasonal cooking and eating with irresistible, innovative recipes—from fig leaf ice cream in fall to elderflower vinegar meringue in spring. Let Anna blow away your preconceptions about what your desserts can be and taste like with this inspiring, groundbreaking book.\u003c\/p\u003e\n\u003cp\u003eAnna Higham is an award-winning pastry chef who is making waves on both sides of the Atlantic. After learning her trade at the Gordon Ramsay Group, Anna took roles at Gramercy Tavern (New York) and Lyle’s and Flor (London). She now runs the pastry section at London’s much-adored The River Café. She is the winner of the baking category at the 2019 Young British Foodie awards and was named as one of Code Hospitality’s 100 Most Influential Women in Hospitality 2020.\u003c\/p\u003e\n\u003ch4\u003eDetails\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eFormat: Hardcover\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eSize: 18 x 27 cm\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan class=\"ws-nw\" data-mce-fragment=\"1\"\u003ePages: 240\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e"}

{"id":7157776416905,"title":"The River Cafe Look Book: Recipes for Kids of all Ages","handle":"the-river-cafe-look-book","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003e‘A whimsical cookbook to delight young and old.’ -\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003eThe New York Times\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003eThe first cookbook from London's iconic River Cafe written with beginner cooks and children in mind - a collection of more than 50 delicious and easily achievable recipes, including a host of River Cafe classics that have been specially adapted for new cooks\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis highly anticipated cookbook is more accessible than any other to have come from the kitchen of Ruth Rogers' legendary Michelin-star restaurant The River Cafe, set on the banks of the Thames in London.\u003c\/p\u003e\n\u003cp\u003eWith more than 50 iconic recipes, each of which has been masterfully adapted and revised by the River Cafe chefs specifically for those new to cooking, the fabulous dishes in this collection bring the warmth, beauty, and sumptuous ease of Italian family home-cooking to cooks of all levels of kitchen expertise - including your kids!\u003c\/p\u003e\n\u003cp\u003eThe vivid and playful pages of this witty and innovative book showcase garden-fresh meals such as Smashed Broad Bean Bruschetta, Fusilli Zucchini, and Raspberry Sorbet, along with new versions of River Cafe classics, including a delectable lemon tart, a luxurious chocolate torte, and tasty pesto.\u003c\/p\u003e\n\u003cp\u003eThe intriguing and inspirational images that open this book encourage readers to connect the food they will cook with the world around them in new and sometimes surprising ways. Part look-book, part cookbook, this sure-fire bestseller encourages kids of all ages to connect with food and achieve great results - with The River Cafe as their teacher and inspirational guide.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eAbout the Author\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cdiv data-bs-parent=\"#extra-info\" id=\"info2\" class=\"collapse show\"\u003e\n\u003cdiv class=\"card card-body\"\u003e\n\u003cp class=\"cb-summary info2\"\u003eAward-winning chef and bestselling cookbook author Ruth Rogers CBE launched the River Cafe in London alongside Rose Gray in 1987. Since then, it has trained many superstar chefs in its kitchens and won multiple awards, including a Michelin star. Co-head chefs Sian Wyn Owen and Joseph Trivelli have each worked at London's River Cafe for over 20 years. Both chefs have written for the River Cafe's bestselling cookbooks.\u003c\/p\u003e\n\u003ch4 class=\"cb-summary info2\"\u003eDetails\u003c\/h4\u003e\n\u003cp class=\"cb-summary info2\"\u003eAuthor: Ruth Rogers\u003cbr\u003e\u003cbr\u003eReading Age: 1 year and up\u003cbr\u003e\u003cbr\u003eFormat: Hardcover\u003cbr\u003e\u003cbr\u003ePages: 240 pages\u003cbr\u003e\u003cbr\u003eSize: 19 x 25 cm \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","published_at":"2023-03-20T16:11:16-07:00","created_at":"2023-02-17T17:14:37-08:00","vendor":"Phaidon Press","type":"Books","tags":["Cookbooks","in-stock","Kids","NSexp","public","stock"],"price":4500,"price_min":4500,"price_max":4500,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":41149981786249,"title":"Default Title","option1":"Default 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charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003e‘A whimsical cookbook to delight young and old.’ -\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003eThe New York Times\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003eThe first cookbook from London's iconic River Cafe written with beginner cooks and children in mind - a collection of more than 50 delicious and easily achievable recipes, including a host of River Cafe classics that have been specially adapted for new cooks\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis highly anticipated cookbook is more accessible than any other to have come from the kitchen of Ruth Rogers' legendary Michelin-star restaurant The River Cafe, set on the banks of the Thames in London.\u003c\/p\u003e\n\u003cp\u003eWith more than 50 iconic recipes, each of which has been masterfully adapted and revised by the River Cafe chefs specifically for those new to cooking, the fabulous dishes in this collection bring the warmth, beauty, and sumptuous ease of Italian family home-cooking to cooks of all levels of kitchen expertise - including your kids!\u003c\/p\u003e\n\u003cp\u003eThe vivid and playful pages of this witty and innovative book showcase garden-fresh meals such as Smashed Broad Bean Bruschetta, Fusilli Zucchini, and Raspberry Sorbet, along with new versions of River Cafe classics, including a delectable lemon tart, a luxurious chocolate torte, and tasty pesto.\u003c\/p\u003e\n\u003cp\u003eThe intriguing and inspirational images that open this book encourage readers to connect the food they will cook with the world around them in new and sometimes surprising ways. Part look-book, part cookbook, this sure-fire bestseller encourages kids of all ages to connect with food and achieve great results - with The River Cafe as their teacher and inspirational guide.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eAbout the Author\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cdiv data-bs-parent=\"#extra-info\" id=\"info2\" class=\"collapse show\"\u003e\n\u003cdiv class=\"card card-body\"\u003e\n\u003cp class=\"cb-summary info2\"\u003eAward-winning chef and bestselling cookbook author Ruth Rogers CBE launched the River Cafe in London alongside Rose Gray in 1987. Since then, it has trained many superstar chefs in its kitchens and won multiple awards, including a Michelin star. Co-head chefs Sian Wyn Owen and Joseph Trivelli have each worked at London's River Cafe for over 20 years. 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{"id":6976946536585,"title":"Claudia Roden's Mediterranean: Treasured Recipes from a Lifetime of Travel","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\n\u003cp\u003eFormat: Hardcover\u003c\/p\u003e\n\u003cp\u003eSize: 8 x 10\"\u003c\/p\u003e\n\u003cp\u003ePages: 320\u003c\/p\u003e","published_at":"2022-08-08T15:37:20-07:00","created_at":"2022-08-08T15:37:19-07:00","vendor":"Ten Speed Press","type":"Books","tags":["Cookbooks","in-stock","NSexp","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":"9781984859747","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"Claudia Roden's Mediterranean: Treasured Recipes from a Lifetime of Travel","public_title":null,"options":["Default Title"],"price":5400,"weight":0,"compare_at_price":null,"inventory_management":"shopify","barcode":"978-1984859747","requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["\/\/shop.informinteriors.com\/cdn\/shop\/products\/Claudia.jpg?v=1660331569","\/\/shop.informinteriors.com\/cdn\/shop\/products\/fullpage_1.jpg?v=1660331569","\/\/shop.informinteriors.com\/cdn\/shop\/products\/ScreenShot2022-08-12at12.18.03PM.png?v=1660331945","\/\/shop.informinteriors.com\/cdn\/shop\/products\/ScreenShot2022-08-12at12.18.23PM.png?v=1660331945"],"featured_image":"\/\/shop.informinteriors.com\/cdn\/shop\/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":"\/\/shop.informinteriors.com\/cdn\/shop\/products\/Claudia.jpg?v=1660331569"},"aspect_ratio":1.0,"height":2100,"media_type":"image","src":"\/\/shop.informinteriors.com\/cdn\/shop\/products\/Claudia.jpg?v=1660331569","width":2100},{"alt":null,"id":22290782355593,"position":2,"preview_image":{"aspect_ratio":0.761,"height":736,"width":560,"src":"\/\/shop.informinteriors.com\/cdn\/shop\/products\/fullpage_1.jpg?v=1660331569"},"aspect_ratio":0.761,"height":736,"media_type":"image","src":"\/\/shop.informinteriors.com\/cdn\/shop\/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":"\/\/shop.informinteriors.com\/cdn\/shop\/products\/ScreenShot2022-08-12at12.18.03PM.png?v=1660331945"},"aspect_ratio":0.757,"height":1474,"media_type":"image","src":"\/\/shop.informinteriors.com\/cdn\/shop\/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":"\/\/shop.informinteriors.com\/cdn\/shop\/products\/ScreenShot2022-08-12at12.18.23PM.png?v=1660331945"},"aspect_ratio":0.756,"height":1470,"media_type":"image","src":"\/\/shop.informinteriors.com\/cdn\/shop\/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\n\u003cp\u003eFormat: Hardcover\u003c\/p\u003e\n\u003cp\u003eSize: 8 x 10\"\u003c\/p\u003e\n\u003cp\u003ePages: 320\u003c\/p\u003e"}