Cookbooks

{"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. 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","published_at":"2023-04-11T15:29:31-07:00","created_at":"2023-04-11T15:29:31-07:00","vendor":"DK 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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. 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"}

{"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. 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{"id":6826538008713,"title":"American Sfoglino: A Master Class in Handmade Pasta","handle":"american-sfoglino-a-master-class-in-handmade-pasta","description":"\u003cp\u003e\"Evan Funke's respect for tradition and detail makes American Sfoglino the perfect introduction to the fresh egg pastas of Emilia Romagna. It's bold in its simplicity and focus.\"Missy Robbins, chef\/owner of Lilia and MISI\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eForget your pasta machine and indulge in the magic of being a sfoglino with the help of the rich imagery and detailed instructions provided by Evan Funke and \u003ci\u003eAmerican Sfoglino.\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003eA comprehensive guide to making the best pasta in the world: In this debut cookbook from Evan Funke, he shares classic techniques from his Emilia Romagna training and provides accessible instructions for making his award winning sfoglia (sheet pasta) at home. With little more than flour, eggs, and a rolling pin, you too can be a sfoglino (a pasta maker) and create traditional Italian noodles that are perfectly paired with the right sauces.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eFeatures recipes for home cooks to recreate 15 classic pasta shapes, spanning simple pappardelle to perfect tortelloni.\u003cbr\u003e\u003cbr\u003eBeginning with four foundational doughs, \u003ci\u003eAmerican Sfoglino\u003c\/i\u003e takes readers step by step through recipes for a variety of generous dishes, from essential sauces and broths, like Passata di Pomodoro (Tomato Sauce) and Brodo di Carne (Meat Broth) to luscious Tagliatelle in Bianco con Prosciutto (Tagliatelle with Bacon and Butter) and Lasagna Verde alla Bolognese (Green Bolognese Lasagna) in this treasure trove of a recipe book.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIncludes stories from Italy and the kitchen at Funke's Felix Trattoria that add the finishing touches to this pasta masterclass, while sumptuous James Beard-award winning photographs and a bold package offer a feast for the eyes.\u003c\/p\u003e\n\u003cp\u003eEvan Funke is a master pasta maker and the chef owner of Felix Trattoria in Venice, California. Katie Parla is a food writer and IACP award winning author whose work has appeared in numerous outlets, including the \u003ci\u003eNew York Times, Food \u0026amp; Wine\u003c\/i\u003e, and \u003ci\u003eSaveur.\u003c\/i\u003e Eric Wolfinger is a James Beard Award winning food photographer. Makes an excellent gift idea for any pasta aficionado or avid Italian cook. \u003c\/p\u003e\n\u003ch4\u003eDetails\u003c\/h4\u003e\n\u003cp\u003eAuthor: Evan Funke \u0026amp; Katie Parla\u003c\/p\u003e\n\u003cp\u003eFormat: Hardcover\u003c\/p\u003e\n\u003cp\u003eSize: 8 x 10\"\u003c\/p\u003e\n\u003cp\u003ePages: 272\u003c\/p\u003e","published_at":"2022-03-09T14:33:39-08:00","created_at":"2022-03-09T14:33:38-08:00","vendor":"Chronicle 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":40079315599497,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"9781452173313","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"American Sfoglino: A Master Class in Handmade Pasta","public_title":null,"options":["Default Title"],"price":5000,"weight":0,"compare_at_price":null,"inventory_management":"shopify","barcode":"978-1452173313","requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["\/\/shop.informinteriors.com\/cdn\/shop\/products\/AmericanSfoglino.jpg?v=1646865222"],"featured_image":"\/\/shop.informinteriors.com\/cdn\/shop\/products\/AmericanSfoglino.jpg?v=1646865222","options":["Title"],"media":[{"alt":null,"id":21457170464905,"position":1,"preview_image":{"aspect_ratio":1.0,"height":2100,"width":2100,"src":"\/\/shop.informinteriors.com\/cdn\/shop\/products\/AmericanSfoglino.jpg?v=1646865222"},"aspect_ratio":1.0,"height":2100,"media_type":"image","src":"\/\/shop.informinteriors.com\/cdn\/shop\/products\/AmericanSfoglino.jpg?v=1646865222","width":2100}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"\u003cp\u003e\"Evan Funke's respect for tradition and detail makes American Sfoglino the perfect introduction to the fresh egg pastas of Emilia Romagna. It's bold in its simplicity and focus.\"Missy Robbins, chef\/owner of Lilia and MISI\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eForget your pasta machine and indulge in the magic of being a sfoglino with the help of the rich imagery and detailed instructions provided by Evan Funke and \u003ci\u003eAmerican Sfoglino.\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003eA comprehensive guide to making the best pasta in the world: In this debut cookbook from Evan Funke, he shares classic techniques from his Emilia Romagna training and provides accessible instructions for making his award winning sfoglia (sheet pasta) at home. With little more than flour, eggs, and a rolling pin, you too can be a sfoglino (a pasta maker) and create traditional Italian noodles that are perfectly paired with the right sauces.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eFeatures recipes for home cooks to recreate 15 classic pasta shapes, spanning simple pappardelle to perfect tortelloni.\u003cbr\u003e\u003cbr\u003eBeginning with four foundational doughs, \u003ci\u003eAmerican Sfoglino\u003c\/i\u003e takes readers step by step through recipes for a variety of generous dishes, from essential sauces and broths, like Passata di Pomodoro (Tomato Sauce) and Brodo di Carne (Meat Broth) to luscious Tagliatelle in Bianco con Prosciutto (Tagliatelle with Bacon and Butter) and Lasagna Verde alla Bolognese (Green Bolognese Lasagna) in this treasure trove of a recipe book.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIncludes stories from Italy and the kitchen at Funke's Felix Trattoria that add the finishing touches to this pasta masterclass, while sumptuous James Beard-award winning photographs and a bold package offer a feast for the eyes.\u003c\/p\u003e\n\u003cp\u003eEvan Funke is a master pasta maker and the chef owner of Felix Trattoria in Venice, California. Katie Parla is a food writer and IACP award winning author whose work has appeared in numerous outlets, including the \u003ci\u003eNew York Times, Food \u0026amp; Wine\u003c\/i\u003e, and \u003ci\u003eSaveur.\u003c\/i\u003e Eric Wolfinger is a James Beard Award winning food photographer. Makes an excellent gift idea for any pasta aficionado or avid Italian cook. \u003c\/p\u003e\n\u003ch4\u003eDetails\u003c\/h4\u003e\n\u003cp\u003eAuthor: Evan Funke \u0026amp; Katie Parla\u003c\/p\u003e\n\u003cp\u003eFormat: Hardcover\u003c\/p\u003e\n\u003cp\u003eSize: 8 x 10\"\u003c\/p\u003e\n\u003cp\u003ePages: 272\u003c\/p\u003e"}

{"id":6779192606857,"title":"Slippurinn: Recipes and Stories from Iceland","handle":"slippurinn-recipes-and-stories-from-iceland","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eThe debut from rising star chef Gísli Matt of Slippurinn, the international culinary-destination restaurant in Iceland’s Westman Islands\u003c\/b\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eChef Gísli Matt built Slippurinn with his family in a historic shipyard building of a small town whose landscape was changed forever by the lava flow from a 1973 erupted volcano. In this most incredible environment, where plants grow on mountains created out of lava, Gísli created a menu that both respects the local and traditional and pushes boundaries of contemporary cuisine. Gísli is forging his own way in gastronomy today. He has captured the attention of the world’s culinary cognoscenti, including Ruth Reichl and Diana Henry among others, and this, Gísli’s first book, reflects his extensive research into traditional Icelandic dishes to preserve local culinary knowledge while applying a modern approach for a cuisine to be enjoyed by locals and international foodies. It takes the reader right to the heart of his fascinating culinary world and island life. A book for lovers of all things Nordic and for food lovers the world over.\u003c\/p\u003e\n\u003ch4 data-mce-fragment=\"1\"\u003e\u003cstrong\u003eAbout the Author\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003eGísli Matt\u003cspan\u003e (b.1989) hails from the Westman islands from a long line of cooks and fishermen. After training as a chef and working in restaurants in other parts of the world he decided to open a restaurant with his family. The dream was to make an amazing place that is charming with a casual, welcoming atmosphere that is only open during the summer and that uses only seasonal produce from the islands. In 2012 Slippurinn opened its doors and his dream became a reality.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003eNicholas Gill,\u003cspan\u003e the co-founder of the web site New Worlder, is an acclaimed food and travel writer, who divides his time between New York and Peru.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4 data-mce-fragment=\"1\"\u003e\u003cspan\u003eDetails:\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003eAuthor: Gísli Matt \u0026amp; Nicholas Gill\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003eFormat: Hardcover\u003cbr\u003e\u003cbr\u003ePages: 256\u003cbr\u003e\u003cbr\u003eSize: 22 x 28 cm \u003c\/span\u003e\u003c\/p\u003e","published_at":"2024-04-05T11:29:34-07:00","created_at":"2022-01-21T15:42:52-08:00","vendor":"Phaidon 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charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eThe debut from rising star chef Gísli Matt of Slippurinn, the international culinary-destination restaurant in Iceland’s Westman Islands\u003c\/b\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eChef Gísli Matt built Slippurinn with his family in a historic shipyard building of a small town whose landscape was changed forever by the lava flow from a 1973 erupted volcano. In this most incredible environment, where plants grow on mountains created out of lava, Gísli created a menu that both respects the local and traditional and pushes boundaries of contemporary cuisine. Gísli is forging his own way in gastronomy today. He has captured the attention of the world’s culinary cognoscenti, including Ruth Reichl and Diana Henry among others, and this, Gísli’s first book, reflects his extensive research into traditional Icelandic dishes to preserve local culinary knowledge while applying a modern approach for a cuisine to be enjoyed by locals and international foodies. It takes the reader right to the heart of his fascinating culinary world and island life. A book for lovers of all things Nordic and for food lovers the world over.\u003c\/p\u003e\n\u003ch4 data-mce-fragment=\"1\"\u003e\u003cstrong\u003eAbout the Author\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003eGísli Matt\u003cspan\u003e (b.1989) hails from the Westman islands from a long line of cooks and fishermen. After training as a chef and working in restaurants in other parts of the world he decided to open a restaurant with his family. The dream was to make an amazing place that is charming with a casual, welcoming atmosphere that is only open during the summer and that uses only seasonal produce from the islands. In 2012 Slippurinn opened its doors and his dream became a reality.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003eNicholas Gill,\u003cspan\u003e the co-founder of the web site New Worlder, is an acclaimed food and travel writer, who divides his time between New York and Peru.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4 data-mce-fragment=\"1\"\u003e\u003cspan\u003eDetails:\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003eAuthor: Gísli Matt \u0026amp; Nicholas Gill\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003eFormat: Hardcover\u003cbr\u003e\u003cbr\u003ePages: 256\u003cbr\u003e\u003cbr\u003eSize: 22 x 28 cm \u003c\/span\u003e\u003c\/p\u003e"}

{"id":6779168850057,"title":"The Kitchen Studio: Culinary Creations by Artists","handle":"the-kitchen-studio-culinary-creations-by-artists","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eA unique exploration of the culinary imagination and creativity of a stellar array of international contemporary artists - a host of intriguing personal recipes shown through the artists' own words and images\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eCreativity doesn't stop at an artist's studio door - for many, it continues into the kitchen. For the first time, more than 70 artists, including Ghada Amer, Jimmie Durham, Studio Olafur Eliasson, Subodh Gupta, Nikolai Haas, Jeppe Hein, Carsten Höller, Dorothy Iannone, Ragnar Kjartansson, John Lyons, Philippe Parreno, Nicolas Party, Zina Saro-Wiwa, Tiffany Sia, and Rirkrit Tiravanija, and others, have been invited to share and illustrate a recipe of their own. These are either the best culinary concoctions they have ever invented, or an especially meaningful dish. The result is an exciting range of contributions spanning all manner of meals and drinks, both savory and sweet, from around the globe, brilliantly brought to life by a wealth of sketches, photographs, collages, paintings, and personal snaps.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eMany of the culinary creations included are achievable by adventurous home cooks, but the pages include an incredibly diverse array of dishes from the conceptual to the personal, the elaborate to the simple, the sweet to the savory, and from the serious to the funny to the downright bizarre. With an introduction by the globally celebrated chef and art enthusiast Massimo Bottura, this is an intriguing and entertaining gift for food lovers and contemporary art enthusiasts alike.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eAbout the Author\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eConceived and edited by\u003cspan\u003e \u003c\/span\u003ePhaidon editors\u003cstrong\u003e.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMassimo Bottura is the chef patron of Osteria Francescana, a three Michelin star restaurant based in Modena, Italy. Massimo grew up in Modena and developed an interest in cooking from a young age after watching his mother, grandmother and aunt in the kitchen preparing family meals. In 1986 he left a law degree to open his first restaurant and subsequently went on to develop his love of food with stages for Alain Ducasse at Louis XV in Monte Carlo and Ferran Adriá at elbulli. He opened Osteria Francescana in 1995. 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charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eA unique exploration of the culinary imagination and creativity of a stellar array of international contemporary artists - a host of intriguing personal recipes shown through the artists' own words and images\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eCreativity doesn't stop at an artist's studio door - for many, it continues into the kitchen. For the first time, more than 70 artists, including Ghada Amer, Jimmie Durham, Studio Olafur Eliasson, Subodh Gupta, Nikolai Haas, Jeppe Hein, Carsten Höller, Dorothy Iannone, Ragnar Kjartansson, John Lyons, Philippe Parreno, Nicolas Party, Zina Saro-Wiwa, Tiffany Sia, and Rirkrit Tiravanija, and others, have been invited to share and illustrate a recipe of their own. These are either the best culinary concoctions they have ever invented, or an especially meaningful dish. The result is an exciting range of contributions spanning all manner of meals and drinks, both savory and sweet, from around the globe, brilliantly brought to life by a wealth of sketches, photographs, collages, paintings, and personal snaps.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eMany of the culinary creations included are achievable by adventurous home cooks, but the pages include an incredibly diverse array of dishes from the conceptual to the personal, the elaborate to the simple, the sweet to the savory, and from the serious to the funny to the downright bizarre. With an introduction by the globally celebrated chef and art enthusiast Massimo Bottura, this is an intriguing and entertaining gift for food lovers and contemporary art enthusiasts alike.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eAbout the Author\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eConceived and edited by\u003cspan\u003e \u003c\/span\u003ePhaidon editors\u003cstrong\u003e.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMassimo Bottura is the chef patron of Osteria Francescana, a three Michelin star restaurant based in Modena, Italy. Massimo grew up in Modena and developed an interest in cooking from a young age after watching his mother, grandmother and aunt in the kitchen preparing family meals. In 1986 he left a law degree to open his first restaurant and subsequently went on to develop his love of food with stages for Alain Ducasse at Louis XV in Monte Carlo and Ferran Adriá at elbulli. He opened Osteria Francescana in 1995. He is the author of several bestselling cookbooks for Phaidon, including\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eNever Trust a Skinny Italian Chef.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch4 data-mce-fragment=\"1\"\u003eDetails\u003c\/h4\u003e\nFormat: Hardcover\u003cbr\u003eSize: 20 x 27cm\u003cbr\u003ePages: 288\u003cbr\u003e"}

{"id":6776819449993,"title":"Nigel Slater: A Cook’s Book","handle":"nigel-slater-a-cook-s-book","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e‘If you were to only have one Slater cookbook in your life, this is it’ \u003cem data-mce-fragment=\"1\"\u003eOFM\u003c\/em\u003e, Books of the Year\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e‘He is king among food writers’ Nigella Lawson\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e‘Slater’s best book’ Diana Henry, \u003cem data-mce-fragment=\"1\"\u003eSunday Telegraph\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eA Cook’s Book\u003c\/em\u003e is the story of Nigel Slater’s life in the kitchen.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eFrom the first jam tart Nigel made with his mum standing on a chair trying to reach the Aga, through to what he is cooking now, this is the ultimate Nigel Slater collection brimming with over 200 recipes.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eHe writes about how his cooking has changed from discovering the best way to roast a chicken to the trick to smoky, smooth aubergine mash. He gives the tales behind the recipes and recalls the first time he ate a baguette in Paris, his love of jewel-bright Japanese pickled radishes and his initial slice of buttercream-topped chocolate cake. These are the favourite recipes Nigel Slater cooks at home every day; the heart and soul of his cooking. Chapters include: a slice of tart, a chicken in the pot, everyday greens, the solace of soup and the ritual of tea. This is the essential Nigel Slater.\u003c\/p\u003e\n\u003ch4 data-mce-fragment=\"1\"\u003e\u003cstrong\u003eAbout the Author \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eNigel Slater is the author of a collection of best-selling books and presenter of BBC 1's Eating Together, Simple Cooking and Dish of the Day. He has been food columnist for The Observer for over twenty years. His books include the classics Appetite and The Kitchen Diaries I, II and III and the critically acclaimed two-volume Tender. His award-winning memoir Toast: The Story of a Boy's Hunger won six major awards and was made into a BBC film starring Helena Bonham Carter and Freddie Highmore. Nigel’s writing has won the National Book Awards, the Glenfiddich Trophy, the André Simon Memorial Prize, the Fortnum \u0026amp; Mason Food Book Award and the British Biography of the Year. He was the winner of a Guild of Food Writers' Award for his BBC 1 series Simple Suppers.\u003c\/p\u003e\n\u003ch4\u003eDetails\u003c\/h4\u003e\n\u003cp\u003eAuthor: Nigel Slater\u003c\/p\u003e\n\u003cp\u003eFormat: Hardcover\u003c\/p\u003e\n\u003cp\u003ePages: 512 \u003c\/p\u003e\n\u003cp\u003eSize: 18 x 25 cm \u003c\/p\u003e","published_at":"2022-01-19T11:14:02-08:00","created_at":"2022-01-19T11:14:01-08:00","vendor":"Fourth Estate","type":"Books","tags":["_alt_slater","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":39901157064841,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"9780008213763","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"Nigel Slater: A Cook’s Book","public_title":null,"options":["Default Title"],"price":4000,"weight":0,"compare_at_price":null,"inventory_management":"shopify","barcode":"978-0008213763","requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["\/\/shop.informinteriors.com\/cdn\/shop\/products\/NigelSlater.jpg?v=1642619643"],"featured_image":"\/\/shop.informinteriors.com\/cdn\/shop\/products\/NigelSlater.jpg?v=1642619643","options":["Title"],"media":[{"alt":null,"id":21212016607369,"position":1,"preview_image":{"aspect_ratio":1.0,"height":2100,"width":2100,"src":"\/\/shop.informinteriors.com\/cdn\/shop\/products\/NigelSlater.jpg?v=1642619643"},"aspect_ratio":1.0,"height":2100,"media_type":"image","src":"\/\/shop.informinteriors.com\/cdn\/shop\/products\/NigelSlater.jpg?v=1642619643","width":2100}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e‘If you were to only have one Slater cookbook in your life, this is it’ \u003cem data-mce-fragment=\"1\"\u003eOFM\u003c\/em\u003e, Books of the Year\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e‘He is king among food writers’ Nigella Lawson\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e‘Slater’s best book’ Diana Henry, \u003cem data-mce-fragment=\"1\"\u003eSunday Telegraph\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eA Cook’s Book\u003c\/em\u003e is the story of Nigel Slater’s life in the kitchen.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eFrom the first jam tart Nigel made with his mum standing on a chair trying to reach the Aga, through to what he is cooking now, this is the ultimate Nigel Slater collection brimming with over 200 recipes.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eHe writes about how his cooking has changed from discovering the best way to roast a chicken to the trick to smoky, smooth aubergine mash. He gives the tales behind the recipes and recalls the first time he ate a baguette in Paris, his love of jewel-bright Japanese pickled radishes and his initial slice of buttercream-topped chocolate cake. These are the favourite recipes Nigel Slater cooks at home every day; the heart and soul of his cooking. Chapters include: a slice of tart, a chicken in the pot, everyday greens, the solace of soup and the ritual of tea. This is the essential Nigel Slater.\u003c\/p\u003e\n\u003ch4 data-mce-fragment=\"1\"\u003e\u003cstrong\u003eAbout the Author \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eNigel Slater is the author of a collection of best-selling books and presenter of BBC 1's Eating Together, Simple Cooking and Dish of the Day. He has been food columnist for The Observer for over twenty years. His books include the classics Appetite and The Kitchen Diaries I, II and III and the critically acclaimed two-volume Tender. His award-winning memoir Toast: The Story of a Boy's Hunger won six major awards and was made into a BBC film starring Helena Bonham Carter and Freddie Highmore. Nigel’s writing has won the National Book Awards, the Glenfiddich Trophy, the André Simon Memorial Prize, the Fortnum \u0026amp; Mason Food Book Award and the British Biography of the Year. He was the winner of a Guild of Food Writers' Award for his BBC 1 series Simple Suppers.\u003c\/p\u003e\n\u003ch4\u003eDetails\u003c\/h4\u003e\n\u003cp\u003eAuthor: Nigel Slater\u003c\/p\u003e\n\u003cp\u003eFormat: Hardcover\u003c\/p\u003e\n\u003cp\u003ePages: 512 \u003c\/p\u003e\n\u003cp\u003eSize: 18 x 25 cm \u003c\/p\u003e"}

{"id":6673315889289,"title":"Zoë Bakes Cakes","handle":"zoe-bakes-cakes","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eThe expert baker and bestselling author behind the Magnolia Network original series \u003ci data-mce-fragment=\"1\"\u003eZoë Bakes\u003c\/i\u003e explores her favorite dessert—cakes!—with more than 85 recipes to create flavorful and beautiful layers, loafs, Bundts, and more.\u003cbr data-mce-fragment=\"1\"\u003e \u003cbr data-mce-fragment=\"1\"\u003e“Zoë’s relentless curiosity has made her an artist in the truest sense of the word.”—Joanna Gaines, co-founder of Magnolia\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eCake is the ultimate symbol of celebration, used to mark birthdays, weddings, or even just a Tuesday night. In \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eZoë Bakes Cakes\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e, bestselling author and expert baker Zoë François demystifies the craft of cakes through \u003c\/span\u003e\u003cspan class=\"atm_keep-reading-flag\" data-mce-fragment=\"1\"\u003e\u003csmall data-mce-fragment=\"1\"\u003e\u003ci class=\"fa fa-arrow-down\" data-mce-fragment=\"1\"\u003e\u003c\/i\u003e\u003c\/small\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003emore than eighty-five simple and straightforward recipes. Discover treats such as Coconut–Candy Bar Cake, Apple Cake with Honey-Bourbon Glaze, and decadent Chocolate Devil’s Food Cake. With step-by-step photo guides that break down baking fundamentals—like creaming butter and sugar—and Zoë’s expert knowledge to guide you, anyone can make these delightful creations. \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eFeaturing everything from Bundt cakes and loaves to a beautifully layered wedding confection, Zoë shows you how to celebrate any occasion, big or small, with delicious homemade cake.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eDetails\u003cbr\u003e\n\u003c\/h4\u003e\n\u003cp\u003eAuthor: Zoë François \u003cbr\u003e\u003cbr\u003eFormat: Hardcover\u003cbr\u003e\u003cbr\u003ePages: 272\u003cbr\u003e\u003cbr\u003eSize: \u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e22.35 x 24.89 cm\u003c\/span\u003e\u003c\/p\u003e","published_at":"2021-10-18T17:15:34-07:00","created_at":"2021-10-18T17:15:33-07:00","vendor":"Ten Speed Press","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":39587834429577,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"9781984857361","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"Zoë Bakes Cakes","public_title":null,"options":["Default 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charset=\"utf-8\"\u003eThe expert baker and bestselling author behind the Magnolia Network original series \u003ci data-mce-fragment=\"1\"\u003eZoë Bakes\u003c\/i\u003e explores her favorite dessert—cakes!—with more than 85 recipes to create flavorful and beautiful layers, loafs, Bundts, and more.\u003cbr data-mce-fragment=\"1\"\u003e \u003cbr data-mce-fragment=\"1\"\u003e“Zoë’s relentless curiosity has made her an artist in the truest sense of the word.”—Joanna Gaines, co-founder of Magnolia\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eCake is the ultimate symbol of celebration, used to mark birthdays, weddings, or even just a Tuesday night. In \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eZoë Bakes Cakes\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e, bestselling author and expert baker Zoë François demystifies the craft of cakes through \u003c\/span\u003e\u003cspan class=\"atm_keep-reading-flag\" data-mce-fragment=\"1\"\u003e\u003csmall data-mce-fragment=\"1\"\u003e\u003ci class=\"fa fa-arrow-down\" data-mce-fragment=\"1\"\u003e\u003c\/i\u003e\u003c\/small\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003emore than eighty-five simple and straightforward recipes. Discover treats such as Coconut–Candy Bar Cake, Apple Cake with Honey-Bourbon Glaze, and decadent Chocolate Devil’s Food Cake. With step-by-step photo guides that break down baking fundamentals—like creaming butter and sugar—and Zoë’s expert knowledge to guide you, anyone can make these delightful creations. \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eFeaturing everything from Bundt cakes and loaves to a beautifully layered wedding confection, Zoë shows you how to celebrate any occasion, big or small, with delicious homemade cake.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eDetails\u003cbr\u003e\n\u003c\/h4\u003e\n\u003cp\u003eAuthor: Zoë François \u003cbr\u003e\u003cbr\u003eFormat: Hardcover\u003cbr\u003e\u003cbr\u003ePages: 272\u003cbr\u003e\u003cbr\u003eSize: \u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e22.35 x 24.89 cm\u003c\/span\u003e\u003c\/p\u003e"}

{"id":6661042897033,"title":"La Vita e Dolce","handle":"la-vita-e-dolce","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003eLa Vita e Dolce is an exciting take on Italian baking by food writer and trained pastry chef, Letitia Clark. Featuring over 80 Italian desserts, Dolce showcases Letitia's favorite recipes inspired by her time living in Sardinia. Whether you're looking for something fruity, nutty, creamy, chocolatey or boozy, you will be seduced by the sweet aromas of every bake. Complete with anecdotes and beautiful location photography throughout, each recipe will be authentic in taste but with a delicious, contemporary twist. From a joyful Caramelized Citrus Tart to a classic Torta Caprese, this is a stunning celebration of the sweet things in life, and is guaranteed to bring a slice of Italy into your home.\u003c\/p\u003e\n\u003ch4 data-mce-fragment=\"1\"\u003e\u003cstrong\u003eAbout the Author\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cdiv data-mce-fragment=\"1\" class=\"bio\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003eLetitia Clark is a food writer, illustrator and chef. After completing the Leiths diploma in Food and Wine she went on to work in some of London's top restaurants, including Spring, Morito and The Dock Kitchen. She now lives in Sardinia, where she continues to write, as well as continuing her work as an illustrator.\u003c\/p\u003e\n\u003ch4 data-mce-fragment=\"1\"\u003eDetails\u003c\/h4\u003e\n\u003cp data-mce-fragment=\"1\"\u003eFormat: Hardcover\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003ePages: 256\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eSize: \u003cspan data-mce-fragment=\"1\"\u003e20 x 25 cm \u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e","published_at":"2021-10-07T16:39:11-07:00","created_at":"2021-10-07T16:39:10-07:00","vendor":"Hardie Grant","type":"Books","tags":["Cookbooks","in-stock","NSexp","public","stock"],"price":5800,"price_min":5800,"price_max":5800,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":39538726961289,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"9781784884222","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"La Vita e Dolce","public_title":null,"options":["Default Title"],"price":5800,"weight":0,"compare_at_price":null,"inventory_management":"shopify","barcode":"978-1784884222","requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["\/\/shop.informinteriors.com\/cdn\/shop\/products\/laVitaeDolce.jpg?v=1633649952"],"featured_image":"\/\/shop.informinteriors.com\/cdn\/shop\/products\/laVitaeDolce.jpg?v=1633649952","options":["Title"],"media":[{"alt":null,"id":20793873989769,"position":1,"preview_image":{"aspect_ratio":1.0,"height":2100,"width":2100,"src":"\/\/shop.informinteriors.com\/cdn\/shop\/products\/laVitaeDolce.jpg?v=1633649952"},"aspect_ratio":1.0,"height":2100,"media_type":"image","src":"\/\/shop.informinteriors.com\/cdn\/shop\/products\/laVitaeDolce.jpg?v=1633649952","width":2100}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003eLa Vita e Dolce is an exciting take on Italian baking by food writer and trained pastry chef, Letitia Clark. Featuring over 80 Italian desserts, Dolce showcases Letitia's favorite recipes inspired by her time living in Sardinia. Whether you're looking for something fruity, nutty, creamy, chocolatey or boozy, you will be seduced by the sweet aromas of every bake. Complete with anecdotes and beautiful location photography throughout, each recipe will be authentic in taste but with a delicious, contemporary twist. From a joyful Caramelized Citrus Tart to a classic Torta Caprese, this is a stunning celebration of the sweet things in life, and is guaranteed to bring a slice of Italy into your home.\u003c\/p\u003e\n\u003ch4 data-mce-fragment=\"1\"\u003e\u003cstrong\u003eAbout the Author\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cdiv data-mce-fragment=\"1\" class=\"bio\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003eLetitia Clark is a food writer, illustrator and chef. After completing the Leiths diploma in Food and Wine she went on to work in some of London's top restaurants, including Spring, Morito and The Dock Kitchen. She now lives in Sardinia, where she continues to write, as well as continuing her work as an illustrator.\u003c\/p\u003e\n\u003ch4 data-mce-fragment=\"1\"\u003eDetails\u003c\/h4\u003e\n\u003cp data-mce-fragment=\"1\"\u003eFormat: Hardcover\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003ePages: 256\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eSize: \u003cspan data-mce-fragment=\"1\"\u003e20 x 25 cm \u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e"}

{"id":6587928019081,"title":"Home Works - A Cooking Book: Recipes for Organising with Art and Domestic Work","handle":"home-works-a-cooking-book","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eHome Works – A Cooking Book: Recipes for Organising with Art and Domestic Work\u003c\/em\u003e, expands on cooking with art and food as a process for coming together and building collectivity. The book highlights the art and politics of eating together through a number of artistic, curatorial and tasty dinner recipes. Recipes that nourish and nurture conversations around domestic labour, collaborative practices and feminist politics, expanded upon through a series of essays and interviews.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe recipes were learnt during the cooking of Home Works; a research and exhibition programme investigating domestic labour and the politics of the home, hosted by the art space Konsthall C in Stockholm 2015-2017.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eHome Works – A Cooking Book\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eis a tool for everyone that wants to use art to challenge what work we value and how work is organised.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eWithout further ado...let’s cook!\u003c\/p\u003e\n\u003ch4 data-mce-fragment=\"1\"\u003eDetails\u003c\/h4\u003e\n\u003cp\u003eFormat: Hardcover\u003c\/p\u003e\n\u003cp\u003eSize: 7 x 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charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eHome Works – A Cooking Book: Recipes for Organising with Art and Domestic Work\u003c\/em\u003e, expands on cooking with art and food as a process for coming together and building collectivity. The book highlights the art and politics of eating together through a number of artistic, curatorial and tasty dinner recipes. Recipes that nourish and nurture conversations around domestic labour, collaborative practices and feminist politics, expanded upon through a series of essays and interviews.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe recipes were learnt during the cooking of Home Works; a research and exhibition programme investigating domestic labour and the politics of the home, hosted by the art space Konsthall C in Stockholm 2015-2017.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eHome Works – A Cooking Book\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eis a tool for everyone that wants to use art to challenge what work we value and how work is organised.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eWithout further ado...let’s cook!\u003c\/p\u003e\n\u003ch4 data-mce-fragment=\"1\"\u003eDetails\u003c\/h4\u003e\n\u003cp\u003eFormat: Hardcover\u003c\/p\u003e\n\u003cp\u003eSize: 7 x 9\"\u003c\/p\u003e\n\u003cp\u003ePages: 280\u003c\/p\u003e"}

{"id":5261482328201,"title":"Everything I Want to Eat: Sqirl and the New California Cooking","handle":"everything-i-want-to-eat","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eThe debut cookbook from Jessica Koslow, award-winning chef of LA’s popular restaurant Sqirl, featuring more than 100 fresh, market-driven, healthy, and flavorful recipes.\u003c\/p\u003e\n\u003cp\u003eJessica Koslow and her restaurant, Sqirl, are at the forefront of the California cooking renaissance, which is all about food that surprises us and engages all of our senses—it looks good, tastes vibrant, and feels fortifying yet refreshing. In \u003cem data-mce-fragment=\"1\"\u003eEverything I Want to Eat\u003c\/em\u003e, Koslow shares 100 of her favorite recipes for health-conscious but delicious dishes, all of which always use real foods—no fake meat or fake sugar here—that also happen to be suitable for vegetarians, vegans, or whomever you’re sharing your meal with.\u003c\/p\u003e\n\u003cp\u003eThe book is organized into seven chapters, each featuring a collection of recipes centered on a key ingredient or theme. Expect to find recipes for dishes Sqirl has become known for, as well as brand-new seasonal flavor combinations, including:\u003c\/p\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cp\u003eRaspberry and cardamom jam\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cp\u003eSorrel-pesto rice bowl\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cp\u003eBurnt brioche toast with house ricotta and seasonal jam\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cp\u003eLamb \u003cem data-mce-fragment=\"1\"\u003emerguez\u003c\/em\u003e, cranberry beans, roasted tomato, and yogurt cheese\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cp\u003eValrhona chocolate \u003cem data-mce-fragment=\"1\"\u003efleur de sel\u003c\/em\u003e cookies\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cp\u003eAlmond hazelnut milk\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eKoslow lives in LA, where everyone is known to be obsessively health-conscious and where dietary restrictions are the norm. People come into Sqirl and order dishes with all sorts of substitutions and modifications—hold the feta, please, add extra kale. They are looking to make their own healthy adventures. Others may tack breakfast sausage, cured bacon, or Olli’s prosciutto on to their order. So Koslow has had to constantly think about ways to modify dishes for certain diets, which in a way has made her a better, more adaptable cook.\u003c\/p\u003e\n\u003cp\u003eThroughout this book, Koslow provides notes and thought bubbles that show how just about any dish can be modified for specific tastes and dietary needs, whether it needs to be gluten-free or vegan.\u003c\/p\u003e\n\u003cp\u003eEverything I Want to Eat captures the excitement of the food at Sqirl—think of a classic grilled cheese turned playful with the addition of tomato coriander jam—while also offering accessible recipes, like blood orange upside-down cake, that can be easily made in the home kitchen. 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In \u003cem data-mce-fragment=\"1\"\u003eEverything I Want to Eat\u003c\/em\u003e, Koslow shares 100 of her favorite recipes for health-conscious but delicious dishes, all of which always use real foods—no fake meat or fake sugar here—that also happen to be suitable for vegetarians, vegans, or whomever you’re sharing your meal with.\u003c\/p\u003e\n\u003cp\u003eThe book is organized into seven chapters, each featuring a collection of recipes centered on a key ingredient or theme. Expect to find recipes for dishes Sqirl has become known for, as well as brand-new seasonal flavor combinations, including:\u003c\/p\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cp\u003eRaspberry and cardamom jam\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cp\u003eSorrel-pesto rice bowl\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cp\u003eBurnt brioche toast with house ricotta and seasonal jam\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cp\u003eLamb \u003cem data-mce-fragment=\"1\"\u003emerguez\u003c\/em\u003e, cranberry beans, roasted tomato, and yogurt cheese\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cp\u003eValrhona chocolate \u003cem data-mce-fragment=\"1\"\u003efleur de sel\u003c\/em\u003e cookies\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cp\u003eAlmond hazelnut milk\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eKoslow lives in LA, where everyone is known to be obsessively health-conscious and where dietary restrictions are the norm. People come into Sqirl and order dishes with all sorts of substitutions and modifications—hold the feta, please, add extra kale. They are looking to make their own healthy adventures. Others may tack breakfast sausage, cured bacon, or Olli’s prosciutto on to their order. So Koslow has had to constantly think about ways to modify dishes for certain diets, which in a way has made her a better, more adaptable cook.\u003c\/p\u003e\n\u003cp\u003eThroughout this book, Koslow provides notes and thought bubbles that show how just about any dish can be modified for specific tastes and dietary needs, whether it needs to be gluten-free or vegan.\u003c\/p\u003e\n\u003cp\u003eEverything I Want to Eat captures the excitement of the food at Sqirl—think of a classic grilled cheese turned playful with the addition of tomato coriander jam—while also offering accessible recipes, like blood orange upside-down cake, that can be easily made in the home kitchen. Moreover, it’s an entirely new kind of cookbook and approach to how we are all starting to think about food, allowing readers to play with the recipes, combining and shaping them to be nothing short of everything you want to eat.\u003c\/p\u003e\n\u003ch4 data-mce-fragment=\"1\"\u003eDetails\u003c\/h4\u003e\n\u003cp\u003eFormat: Hardcover\u003c\/p\u003e\n\u003cp\u003ePages: 280\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eSize: 22 x 27 cm \u003c\/p\u003e"}

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On Vegetables elevates vegetarian cooking, using creative methods and ingredient combinations to highlight the textures, flavours, and varieties of seasonal produce and including basic recipes for the larder.\u003c\/p\u003e\n\u003ch4 class=\"lrg_font\"\u003eDetails\u003c\/h4\u003e\n\u003cp\u003eAuthor: Jeremy Fox\u003c\/p\u003e\n\u003cp\u003eFormat: Hardcover\u003c\/p\u003e\n\u003cp\u003eSize: 27 × 20.5 cm.\u003c\/p\u003e\n\u003cp\u003ePages: 320 with 150 illustrations.\u003c\/p\u003e","published_at":"2023-10-23T14:23:35-07:00","created_at":"2020-05-06T13:07:22-07:00","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":33713812635785,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"9780714873909","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"On Vegetables: Modern Recipes for the Home Kitchen","public_title":null,"options":["Default Title"],"price":6000,"weight":2000,"compare_at_price":null,"inventory_management":"shopify","barcode":"978-0714873909","requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["\/\/shop.informinteriors.com\/cdn\/shop\/products\/vag3.jpg?v=1588795643","\/\/shop.informinteriors.com\/cdn\/shop\/products\/ScreenShot2020-03-25at2.56.48PM.png?v=1588795643","\/\/shop.informinteriors.com\/cdn\/shop\/products\/ScreenShot2020-03-25at2.56.58PM.png?v=1588795643","\/\/shop.informinteriors.com\/cdn\/shop\/products\/ScreenShot2020-03-25at2.57.09PM.png?v=1588795643","\/\/shop.informinteriors.com\/cdn\/shop\/products\/ScreenShot2020-03-25at2.57.20PM.png?v=1588795643"],"featured_image":"\/\/shop.informinteriors.com\/cdn\/shop\/products\/vag3.jpg?v=1588795643","options":["Title"],"media":[{"alt":null,"id":8340250591369,"position":1,"preview_image":{"aspect_ratio":1.0,"height":2100,"width":2100,"src":"\/\/shop.informinteriors.com\/cdn\/shop\/products\/vag3.jpg?v=1588795643"},"aspect_ratio":1.0,"height":2100,"media_type":"image","src":"\/\/shop.informinteriors.com\/cdn\/shop\/products\/vag3.jpg?v=1588795643","width":2100},{"alt":null,"id":8340250624137,"position":2,"preview_image":{"aspect_ratio":1.291,"height":532,"width":687,"src":"\/\/shop.informinteriors.com\/cdn\/shop\/products\/ScreenShot2020-03-25at2.56.48PM.png?v=1588795643"},"aspect_ratio":1.291,"height":532,"media_type":"image","src":"\/\/shop.informinteriors.com\/cdn\/shop\/products\/ScreenShot2020-03-25at2.56.48PM.png?v=1588795643","width":687},{"alt":null,"id":8340250656905,"position":3,"preview_image":{"aspect_ratio":1.242,"height":533,"width":662,"src":"\/\/shop.informinteriors.com\/cdn\/shop\/products\/ScreenShot2020-03-25at2.56.58PM.png?v=1588795643"},"aspect_ratio":1.242,"height":533,"media_type":"image","src":"\/\/shop.informinteriors.com\/cdn\/shop\/products\/ScreenShot2020-03-25at2.56.58PM.png?v=1588795643","width":662},{"alt":null,"id":8340250689673,"position":4,"preview_image":{"aspect_ratio":1.206,"height":533,"width":643,"src":"\/\/shop.informinteriors.com\/cdn\/shop\/products\/ScreenShot2020-03-25at2.57.09PM.png?v=1588795643"},"aspect_ratio":1.206,"height":533,"media_type":"image","src":"\/\/shop.informinteriors.com\/cdn\/shop\/products\/ScreenShot2020-03-25at2.57.09PM.png?v=1588795643","width":643},{"alt":null,"id":8340250722441,"position":5,"preview_image":{"aspect_ratio":1.194,"height":532,"width":635,"src":"\/\/shop.informinteriors.com\/cdn\/shop\/products\/ScreenShot2020-03-25at2.57.20PM.png?v=1588795643"},"aspect_ratio":1.194,"height":532,"media_type":"image","src":"\/\/shop.informinteriors.com\/cdn\/shop\/products\/ScreenShot2020-03-25at2.57.20PM.png?v=1588795643","width":635}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp class=\"lrg_font\"\u003eThe highly anticipated cookbook from Jeremy Fox, the California chef who is redefining vegetable-based cuisine with global appeal\u003cbr\u003e\u003cbr\u003eKnown for his game-changing approach to cooking with vegetables, Jeremy Fox first made his name at the Michelin-starred restaurant Ubuntu in Napa Valley. Today he is one of America's most talked-about chefs, celebrated for the ingredient-focused cuisine he serves at the Los Angeles restaurant, Rustic Canyon Wine Bar and Seasonal Kitchen. In his first book, Fox presents his food philosophy in the form of 160 approachable recipes for the home cook. On Vegetables elevates vegetarian cooking, using creative methods and ingredient combinations to highlight the textures, flavours, and varieties of seasonal produce and including basic recipes for the larder.\u003c\/p\u003e\n\u003ch4 class=\"lrg_font\"\u003eDetails\u003c\/h4\u003e\n\u003cp\u003eAuthor: Jeremy Fox\u003c\/p\u003e\n\u003cp\u003eFormat: Hardcover\u003c\/p\u003e\n\u003cp\u003eSize: 27 × 20.5 cm.\u003c\/p\u003e\n\u003cp\u003ePages: 320 with 150 illustrations.\u003c\/p\u003e"}