{"title":"Cookbooks","description":"","products":[{"product_id":"a-cooks-book","title":"A Cook's Book","description":"\u003cp\u003eA Cook’s Book is the story of Nigel Slater’s life in the kitchen . . .\u003cbr\u003e. . . from 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. He writes about how his cooking has changed from discovering the trick to whipping cream perfectly, to the best way to roast a chicken. He gives the tales behind the recipes and recalls the first time he ate a baguette in Paris and his first slice of buttercream-topped chocolate cake.\u003c\/p\u003e\u003cp\u003eThese are the favourite recipes Nigel Slater cooks at home every day; the heart and soul of his cooking. Chapters include: the solace of soup, everyday dinners, a feast of green and a slice of tart. Then there are, of course, the ultimate puddings and cakes with sections on the silence of cheesecake and biscuits, friands and the brownie. This is Nigel Slater at his finest.\u003c\/p\u003e","brand":"HEDS Harper","offers":[{"title":"Default Title","offer_id":45370464895199,"sku":"9780008213763","price":60.0,"currency_code":"NZD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/2185\/3151\/files\/9780008213763.jpg?v=1744082994"},{"product_id":"a-house-party-in-tuscany-anglais","title":"A House Party in Tuscany","description":"\u003cp\u003eFew farmhouses in Tuscany are as magical as Arniano. Bought and restored in the 1980s by an English couple, this 18th-century ruin, surrounded by staggering beauty as far as the eye can see, became synonymous with delicious food and sparkling company.\u003c\/p\u003e\u003cp\u003eAt Arniano, their daughter, Amber Guinness, found a passion for cooking and established The Arniano Painting School with cofounder William Roper Curzon. A marriage of food and art, the school celebrates Amber’s cooking and hosting skills and William’s talents for imparting his knowledge and passion for painting.\u003c\/p\u003e\u003cp\u003eShowcasing inviting and lush photography of the farmhouse’s interiors and exteriors alongside mouthwatering images of simple and flavorful dishes, A House Party in Tuscany collects recipes from 30 years of cooking and hosting at Arniano, exemplifying fundamental principles of Italian home cooking.\u003c\/p\u003e\u003cp\u003eWith essential ingredients for an Italian pantry; feast curation; menu suggestions for every season; notes on Italian wines; day trips from Arniano; tricks and rules for cooking that can be applied to any lunch or dinner party, whatever the season; guidelines to seemingly effortless cooking and hosting, this is a book to make everyone feel welcome.\u003c\/p\u003e","brand":"PRHD Penguin","offers":[{"title":"Default Title","offer_id":45370485670111,"sku":"9781760762711","price":70.0,"currency_code":"NZD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/2185\/3151\/files\/9781760762711.jpg?v=1744082954"},{"product_id":"a-spoonful-of-sun-mediterranean-cookbook-for-all-seasons","title":"A Spoonful of Sun Mediterranean Cookbook for All Seasons","description":"\u003cp\u003eLife is better under the sun, and so is food. Everybody knows a Mediterranean diet is the healthiest way of eating, but how does a modern cook approach it? From her beautiful home in the heart of Provence, in the south of France, Pauline Chardin experiments with local fare, seasonal products, and flavors inspired as much by her surroundings as by her travels around the world. A self-taught cook, Pauline has an eye for beauty that translates into her effortless and nutritious recipes for the day-to-day. An invitation to living slowly, rediscovering what nature offers cyclically, and transporting it to the table with endless creativity.\u003c\/p\u003e","brand":"Gardners Books","offers":[{"title":"Default Title","offer_id":45370496385247,"sku":"9783967040364","price":120.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/2185\/3151\/files\/9783967040364.jpg?v=1744082883"},{"product_id":"dali-les-diners-de-gala","title":"Dali. les Diners de Gala","description":"\u003cp\u003e\u003cspan\u003e\"Les diners de Gala is uniquely devoted to the pleasures of taste ... If you are a disciple of one of those calorie-counters who turn the joys of eating into a form of punishment, close this book at once; it is too lively, too aggressive, and far too impertinent for you.\"-Salvador Dalí Food and surrealism make perfect bedfellows: sex and lobsters, collage and cannibalism, the meeting of a swan and a toothbrush on a pastry case. The opulent dinner parties thrown by Salvador Dalí and his wife and muse, Gala were the stuff of legend. Luckily for us, Dalí published a cookbook in 1973, Les diners de Gala, which reveals some of the sensual, imaginative, and exotic elements that made up their notorious gatherings. This volume features all 136 recipes over 12 chapters, delightfully illustrated by Dalí, and organized by meal courses, including aphrodisiacs. The illustrations and recipes are accompanied by Dalí's extravagant musings on subjects such as dinner conversation: \"The jaw is our best tool to grasp philosophical knowledge.\" All these rich recipes can be cooked at home, although some will require practiced skill and a well-stocked pantry. This is cuisine of the old school, with meals by leading French chefs from such stellar Paris restaurants as Lasserre, La Tour d'Argent, Maxim's, and Le Train Bleu. Good taste, however voluptuous, never goes out of fashion. In making this exceptionally rare book available to a wide audience, TASCHEN brings an artwork, a practical cookbook, and a multisensory adventure to today's kitchens.\u003c\/span\u003e\u003c\/p\u003e","brand":"PRHD Penguin","offers":[{"title":"Default Title","offer_id":45372746694879,"sku":"9783836508766","price":135.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/2185\/3151\/files\/9783836508766.jpg?v=1744082664"},{"product_id":"bao","title":"Bao","description":"\u003cp\u003eThe first cookbook from London’s cult favorite restaurant BAO offers a taste of Taiwanese food culture with 100 signature recipes for steamed buns, noodles, xiao chi, fried chicken, and more.\u003cbr\u003e \u003cbr\u003eSince its humble beginnings as a London food stall, BAO has amassed a cult following of hungry fans with its Taiwanese-inspired cuisine and sleek design sensibility. BAO’s first book reveals the top-secret recipes behind 100 of its most beloved dishes – from the traditional steamed buns of its name to Taiwanese fried chicken, soul-warming beef noodles, snack-size xiao chi, and more.\u003cbr\u003e \u003cbr\u003eEvery BAO restaurant reflects a unique element of Taiwanese eating culture. The book follows suit, with chapters exploring each restaurant’s inspiration – Taipei night markets and grill houses, noodle shops and cafés – along with its creative interpretation. \u003cbr\u003e \u003cbr\u003ePart cookbook, part manifesto, BAO weaves together delicious recipes, lively stories, evocative photography, and playful illustrations to inspire BAO super-fans and curious home cooks alike. \u003cbr\u003e \u003cbr\u003eChapters and featured dishes include:\u003cbr\u003eBAO – Classic Pork BAO, Daikon BAO, Cod Black BAO, Short Rib BAO\u003cbr\u003eXiao Chi – Taiwanese Fried Chicken, Sweet Potato Chips with Pickled Plum Ketchup\u003cbr\u003eGrill House – Chilli Chicken Wings, Shacha Ox Heart Skewers\u003cbr\u003eTaiwanese Café – Dan Bing, Taro Congee with Crispy Shallot Wings\u003cbr\u003eNoodle Shop – Slow-cooked Beef Cheek and Short Rib Noodles, Dan Dan Tofu Noodles\u003cbr\u003eDrinks – Peanut Milk, Melon Sour, Milk Foam Tea\u003c\/p\u003e","brand":"ADS Alliance","offers":[{"title":"Default Title","offer_id":45496559534303,"sku":"9781838666200","price":70.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/2185\/3151\/files\/9781838666200.jpg?v=1744078240"},{"product_id":"beatrix-bakes-another-slice","title":"Beatrix Bakes: Another Slice","description":"\u003cp\u003eSweet-toothed superstar and bestselling baker Natalie Paull returns with Beatrix Bakes: Another Slice, an all-new compilation of colorful, creative recipes to delight fans and newcomers alike.\u003c\/p\u003e\u003cp\u003eThese are the cakes and desserts Nat has loved to eat since closing her cult cafe and bakery in inner Melbourne in 2022. By popular demand, this collection includes her legendary bakes that were not in the hit original Beatrix Bakes (hello lemon tart and chocolate sour cream cake).\u003c\/p\u003e\u003cp\u003eDiscover recipes for irresistible cookies and tray bakes, cakes, tarts, pies (and a strudel), doughs and epic day-off baking projects to fill your weekend. It also features Beatrix baseix – think cream, custard and ganache – fruity bits and cake-cessories (honeycomb, toffee, streusel and spice), as well as the beloved Adaptrix tips for handy substitutions, all served in Nat's signature style: warm, encouraging and firm when required.\u003c\/p\u003e\u003cp\u003eBeatrix Bakes: Another Slice is an essential companion for anyone who always leaves room for dessert.\u003c\/p\u003e","brand":"TDLC Distribution","offers":[{"title":"Default Title","offer_id":45496559599839,"sku":"9781743797761","price":60.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/2185\/3151\/files\/9781743797761.jpg?v=1744081314"},{"product_id":"brutto-a-simple-florentine-cookbook","title":"Brutto A (simple) Florentine Cookbook","description":"\u003cp\u003eThe much-anticipated follow-up title to Russell's award- winning and bestselling Polpo, showcasing simple Florentine recipes.\u003c\/p\u003e\u003cp\u003eBruttois actuallybellissimo. A perfect cookbook for lovers of true Tuscan food. Simply brilliant.' - Stanley Tucci\u003c\/p\u003e\u003cp\u003eBrutto ma buono - ugly but good. This is the food of Florence - rigorously simple, few ingredients, exceptionally good.\u003c\/p\u003e\u003cp\u003eAnchovy with cold butter and sourdough; Penne with tomato and vodka; Sausages with braised lentils and mustard; Roasted squash with borlotti bean and salsa verde; Country-style bread and tomato salad; 3-ingredient meringue hazelnut cookies. The food of Florence rests on humble ingredients - not many - brought together in the rough-and-ready style of everyday cooking with flavor at its heart.\u003c\/p\u003e\u003cp\u003eThis stunning brand-new cookbook offers outstanding recipes from Russell Norman's acclaimed new restaurant, Trattoria Brutto, alongside an ode to one of Italy's most beloved city's, Florence, and specifically the bohemian district of Santo Spirito.\u003c\/p\u003e\u003cp\u003eIncluding Russell's captivating stories and insider advice, Brutto is a proudly fuss-free recipe book to use every day, wherever you are, and an joyous tribute to Italy's greatest rustic cuisine.\u003c\/p\u003e\u003cp\u003eIncludes metric measures.\u003c\/p\u003e","brand":"PRHD Penguin","offers":[{"title":"Default Title","offer_id":45496559796447,"sku":"9781529197143","price":85.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/2185\/3151\/files\/9781529197143.jpg?v=1744081236"},{"product_id":"butter-butter-sometimes-more-is-more","title":"Butter, Butter: Sometimes more is more","description":"\u003cp\u003eGorgeous, rich, decadent recipes for the home baker\u003c\/p\u003e\u003cp\u003eInspired by the author's Jewish heritage, these recipes have a very European sensibility, with a touch of Middle Eastern flavors.\u003c\/p\u003e\u003cp\u003eThey are sophisticated, featuring some nostalgic classics with a twist that are easy to make. Butter, Butter is divided into five sections: Cakes, Pastry, Dough, Cookies and Slices, and Savoury.\u003c\/p\u003e\u003cp\u003eThe flavors are deep, spicy and a little exotic. With ingredients like semolina, hazelnuts and tahini and toppings like candied fennel, pistachios, sesame and thyme, there are many delicious things to explore.\u003c\/p\u003e\u003cp\u003eAlongside the more standard bakes like carrot cake, rhubarb tart and brownie are some special creations to try: Persian Love Cake, Tiramisu Crepe Cake, Knafeh (Palestinian), Rugelach (Polish) and many others. With some divine savory ideas like Mushroom and Gruyere Galette and Leek and Cheddar Brioche Butter Pudding this is the complete package for those wanting to try some new ideas with their baking.\u003c\/p\u003e\u003cp\u003eDual measures.\u003c\/p\u003e","brand":"PRHD Penguin","offers":[{"title":"Default Title","offer_id":45496559829215,"sku":"9781991006202","price":50.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/2185\/3151\/files\/9781991006202.jpg?v=1744081235"},{"product_id":"classic-french-recipes","title":"Classic French Recipes","description":"\u003cp\u003e'An excellent, encouraging introduction to French home cooking by an author who combines the best culinary qualities of Gallic versions of Irma Rombauer and Fannie Farmer, with just a dash of Ratatouille’s beloved Chef Gusteau.' – Library Journal, Starred Review\u003c\/p\u003e\u003cp\u003eA stunning collection of the very best French recipes from the foremost authority on home-cooking in France\u003c\/p\u003e\u003cp\u003eCelebrated food writer Ginette Mathiot, author of Je sais cuisiner (the best-selling home-cooking book in France for over 90 years), taught three generations of French families how to cook.\u003c\/p\u003e\u003cp\u003eIn this elegant cloth-covered new collection of tried-and-tested accessible recipes, complete with two ribbon markers, more than 170 of the finest French dishes have been selected from her works, such as the iconic Onion Soup Gratin, Dauphinois Potatoes, as well as regional dishes including Beef bourguignon from Bourgogne and Ratatouille from Provence, and iconic staples such as Vol-au-vent, Eggs in meurette sauce, Vichy carrots, Stuffed oysters, Crème brûlée, Pears in wine, and Tarte Tatin.\u003c\/p\u003e\u003cp\u003eWith gorgeous, newly commissioned photography, an introduction by food writer Keda Black, and a fascinating foreword by the adopted Parisian pastry chef, cook, and writer, David Lebovitz, Classic French Recipes is the ultimate guide for all home cooks on how to prepare the most authentic and delicious French cuisine the French way.\u003c\/p\u003e","brand":"ADS Alliance","offers":[{"title":"Default Title","offer_id":45496559927519,"sku":"9781838666798","price":80.0,"currency_code":"NZD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/2185\/3151\/files\/9781838666798.jpg?v=1744078236"},{"product_id":"community-salad-recipes-from-arthur-street-kitchen","title":"Community: Salad Recipes from Arthur Street Kitchen","description":"\u003cp\u003eA collection of 60 of the most interesting, delicious salad recipes you'll find, from an absolutely charming one-woman show . . .  the Arthur Street Kitchen. Community moves salads firmly to the center of the plate, injecting color, life, and flair into everyday vegetables, and showing you how to achieve exciting flavors and hearty main meals with simple, nourishing ingredients. In this revised edition, Hetty shares 20 new recipes and some of those readers' stories—with accompanying interviews and beautiful imagery—to give the book back to the fans who made it such a phenomenon. New recipes include: Roasted sweet potato with lime cashew cream and roasted curry cashews; Butternut pumpkin with lemon tahini and miso granola; Whole roasted cauliflower with toasted farro and romesco sauce; Roasted cabbage with lentils and pumpkin seed brown butter; Pasta alla norma salad; Charred cos lettuce with lemony mushrooms, chickpeas and marinated feta. This is simple but generous food that you will want to make every night of the week, for those you love. Includes dual measures.\u003c\/p\u003e","brand":"TDLC Distribution","offers":[{"title":"Default Title","offer_id":45496559960287,"sku":"9781760786571","price":40.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/2185\/3151\/files\/9781760786571.jpg?v=1744078235"},{"product_id":"cook-the-only-book-you-need-in-the-kitchen","title":"Cook The Only Book You Need in the Kitchen","description":"\u003cp\u003eIn COOK: The Only Book You Need in the Kitchen, acclaimed chef Karen Martini shares a lifetime of cooking, eating and learning about food. This is an essential collection of more than 1000 recipes, from old favorites to brilliant new dishes.\u003c\/p\u003e\u003cp\u003eKaren has inspired generations of home cooks, and with this milestone book she brings us a generous breadth of cuisines and ingredients, celebrating vibrant flavors . Karen won’t just show you what to cook, she will teach you how to cook, with everything you need to prepare effortlessly delicious meals.\u003c\/p\u003e\u003cp\u003eEach recipe in this modern classic is packed with hard-won wisdom from Karen’s inspiring career and Tunisian-Italian heritage. Providing midweek meals, signature spreads, dinner-party dishes and feasts for special occasions, COOK will guide you to make each meal your own. Enjoy an incredible array of classic and contemporary recipes – from the simple to the elaborate – suitable for all skill levels.\u003c\/p\u003e\u003cp\u003eThis deeply personal book bursts with dishes reflecting the richly diverse world of food. Karen’s unrivalled understanding of how we eat today will delight experienced home cooks and newcomers alike. It’s time to COOK.\u003c\/p\u003e","brand":"TDLC Distribution","offers":[{"title":"Default Title","offer_id":45499574255839,"sku":"9781743794494","price":110.0,"currency_code":"NZD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/2185\/3151\/files\/9781743794494.jpg?v=1744081313"},{"product_id":"easy-wins-12-flavour-hits-125-delicious-recipes-365-days-of-good-eating","title":"Easy Wins: 12 Flavour Hits, 125 Delicious Recipes, 365 Days of Good Eating","description":"\u003cp\u003e#1 Sunday Times Bestseller.\u003c\/p\u003e\n\u003cp\u003eA brand new and essential book from award-winning and bestselling cook Anna Jones.\u003c\/p\u003e\n\u003cp\u003eAnna Jones gives her golden rules for easy wins in the kitchen with super-simple recipes that are bursting with flavour and kind to the planet.\u003c\/p\u003e\n\u003cp\u003eAnna takes 12 hero ingredients that are guaranteed to make your food taste great, with chapters on lemons, olive oil, mustard, tahini and more. She gives 125 all-new dishes that you will want to cook on repeat, like Double Lemon Pilaf with Buttery Almonds, Traybake Lemon Dhal, Miso Rarebit, and Cherry and Chocolate Peanut Butter Sundae. And there’s practical advice on how to season and flavour, plus plenty of ideas for invaluable vegetarian swaps.\u003c\/p\u003e\n\u003cp\u003eEASY WINS will become your go-to for the most flavourful dishes that come together quickly and promise daily moments of triumph.\u003c\/p\u003e\n\u003cp\u003e‘For when it’s 8pm, you’re starving and you want a Tuesday night triumph. An easy, honest, delicious win’ Yotam Ottolenghi\u003c\/p\u003e\n\u003cp\u003e‘Clever, delicious, heartfelt and wholesome’ Jamie Oliver\u003c\/p\u003e\n\u003cp\u003e‘The culinary equivalent of a pair of faded vintage Levi’s or a biscuit-coloured cashmere jumper – endlessly adaptable staples I turn to again and again and know, without question, will make me feel good’ Hayley Maitland, Vogue\u003c\/p\u003e\n\u003cp\u003e‘Full of beautiful and vibrant vegetable recipes, all of which look so doable as well as packed with flavour’ Bee Wilson\u003c\/p\u003e","brand":"HEDS Harper","offers":[{"title":"Default Title","offer_id":45499574321375,"sku":"9780008526658","price":60.0,"currency_code":"NZD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/2185\/3151\/files\/9780008526658.jpg?v=1744079294"},{"product_id":"cooking-simply-and-well-for-one-or-many","title":"Cooking Simply and Well, for One or Many","description":"\u003cp\u003eWINNER OF A FORTNUM'S SPECIAL AWARD 2023\u003c\/p\u003e\u003cp\u003eWINNER OF A GUILD OF FOOD WRITERS AWARD 2023\u003c\/p\u003e\u003cp\u003eWINNER OF THE ANDRÉ SIMON AWARD 2022 FOR BEST FOOD BOOK\u003c\/p\u003e\u003cp\u003eBOOK OF THE YEAR, FOOD AND TRAVEL MAGAZINE 2023 READER AWARDS\u003c\/p\u003e\u003cp\u003e'Jeremy Lee is an absolutely brilliant British chef . . . This cookbook is extraordinary, don't hesitate to buy it' Stanley Tucci\u003c\/p\u003e\u003cp\u003eGood food honed from great ingredients is the principle at the heart of Cooking.\u003c\/p\u003e\u003cp\u003eThere are sections on the usefulness and frugality of breadcrumbs, black olive crumbs to serve with everything; impromptu puddings like peaches in wine with bay leaves or plum compote with ricotta and hazelnuts; pea dishes galore; superb versions of classics like chocolate St Emilion and pommes Anna; big dishes to serve a few such as marinated chicken with roast pumpkin salad; and essentials like a wild garlic purée.\u003c\/p\u003e\u003cp\u003eCooking is brimming with stories, wit, infectious joy for food and indispensable advice. It is brilliantly illustrated by John Broadley and photographed by Elena Heatherwick, and will surely be one of the most distinctive cook books published for years from the renowned chef, Jeremy Lee.\u003c\/p\u003e","brand":"Gardners Books","offers":[{"title":"Default Title","offer_id":45499574386911,"sku":"9780008156206","price":75.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/2185\/3151\/files\/9780008156206.jpg?v=1744078950"},{"product_id":"cooking-with-scorsese-the-cookbook","title":"Cooking with Scorsese \u0026 Others","description":"\u003cp\u003eA collection of recipes including savoury, sweet and drinks created by 46 internationally acclaimed chefs in response to filmic moments that bring them culinary joy. Its pages are illustrated with screenshots from the films that inspired each recipe, allowing readers to immerse themselves in the moments that captured each chefs response.\u003c\/p\u003e\n\u003cp\u003eFrom Wong Kar-wai’s intoxicating scenes in 'In the Mood for Love' to Wes Anderson’s delicate pastries in 'The Grand Budapest Hotel', restaurants and chefs have embedded the gestures, imagined aromas, flavours and memories from these scenes into their menus.\u003c\/p\u003e","brand":"Idea Books","offers":[{"title":"Default Title","offer_id":45499574485215,"sku":"9781910239476","price":100.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/2185\/3151\/files\/9781910239476.jpg?v=1744079335"},{"product_id":"dining-in","title":"Dining In","description":"\u003cp\u003eAlison Roman is known as much for her keeper recipes as her wry Instagram voice and effortless style. Her debut cookbook, Dining In, features 125 recipes for simple, of-the-moment dishes that are full of quickie techniques (think slathering roast chicken in anchovy butter, roasting citrus to bring out new flavours, and keeping boiled potatoes in your fridge for instant crispy smashed potatoes).\u003c\/p\u003e\u003cp\u003eThe book's Salted butter chocolate chunk shortbread is Instagram-famous, but in fact all the recipes in this cookbook are just as much a source of inspiration. Roman's recipes set today's trends and will show up as tomorrow's classics: vegetable-forward with quality ingredients, punctuated by standout flavours like hot honey browned butter, preserved lemon, za'atar, and garlicky walnuts. Her ingenuity will seduce seasoned cooks, while her warm, edgy writing makes these recipes practical enough for the novice.\u003c\/p\u003e\u003cp\u003eCooking through Dining In is be like having Alison right there with you in the kitchen: brash, funny, and full of opinions.\u003c\/p\u003e","brand":"TDLC Distribution","offers":[{"title":"Default Title","offer_id":45499574583519,"sku":"9781743795309","price":60.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/2185\/3151\/files\/9781743795309.jpg?v=1744081311"},{"product_id":"eat-the-little-book-of-fast-food","title":"Eat - the Little Book of Fast Food","description":"\u003cp\u003eFrom the BBC One presenter and author of ‘The Kitchen Diaries’, this beautiful and easy-to-use book contains over 600 recipe ideas and is your essential go-to for what to cook every day.\u003c\/p\u003e\u003cp\u003eReturning to the territory of Nigel’s bestselling ‘Real Fast Food’, ‘Eat’ is bursting with beautifully simple and quick-to-cook recipes, in a stylish and practical flexible format that’s easy to read and use anywhere.\u003c\/p\u003e\u003cp\u003eEnjoy sizzling chorizo with potatoes and shallots; a sharp and fresh green soup; a Vietnamese-inspired prawn baguette; a one-pan Sunday lunch.\u003c\/p\u003e\u003cp\u003eCovering everything from quick meals to share with friends to comfort food, ‘Eat’ is a new, and highly innovative, classic from Nigel Slater.\u003c\/p\u003e","brand":"HEDS Harper","offers":[{"title":"Default Title","offer_id":45499574714591,"sku":"9780007526154","price":50.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/2185\/3151\/files\/9780007526154.jpg?v=1744079293"},{"product_id":"eataly-contemporary-italian-cooking","title":"Eataly Contemporary Italian Cooking","description":"\u003cp\u003e‘Not merely another handsome book about Italian cookery ... Eataly is a bible, a guide for modern life.' – Times Literary Supplement\u003c\/p\u003e\u003cp\u003eThe best modern Italian recipes from the largest and most prestigious Italian marketplace in the world\u003c\/p\u003e\u003cp\u003eThis beautiful and acclaimed cookbook, created in collaboration with Eataly, one of the greatest Italian food brands, features 300 landmark recipes highlighting the best of contemporary Italian home cooking. Excellent, fail-safe recipes and new ideas are presented in a sophisticated package, making this a must-have book for everyone wanting to learn about how Italians cook today.\u003c\/p\u003e\u003cp\u003eItalian food is one of the most popular cuisines in the world and in this book, the experts at Eataly have updated tried-and-tested dishes, with modern twists combined with classic techniques. Gone are heavy pasta dishes and over-rich sauces – Eataly takes a modern approach to Italian cooking and eating. With recipes that are fresh and delicious, clear instructions, helpful tips, and an acclaimed 40-page visual glossary and produce guide, this book will help you to eat like Italians do today.\u003c\/p\u003e","brand":"ADS Alliance","offers":[{"title":"Default Title","offer_id":45499574812895,"sku":"9781838666866","price":80.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/2185\/3151\/files\/9781838666866.jpg?v=1744078211"},{"product_id":"falastin-a-cookbook","title":"Falastin A Cookbook","description":"\u003cp\u003eFALASTIN is a love letter to Palestine, the land and its people; an evocative collection of over 110 unforgettable recipes and stories from the co-authors of Jerusalem and Ottolenghi: The Cookbook, and Ottolenghi SIMPLE.\u003c\/p\u003e\u003cp\u003eTravelling through Bethlehem, East Jerusalem, Nablus, Haifa, Akka, Nazareth, Galilee and the West Bank, Sami and Tara invite you to experience and enjoy unparalleled access to Sami's homeland. As each region has its own distinct identity and tale to tell, there are endless new flavour combinations to discover.\u003c\/p\u003e\u003cp\u003eThe food is the perfect mix of traditional and contemporary, with recipes that have been handed down through the generations and reworked for a modern home kitchen, alongside dishes that have been inspired by Sami and Tara's collaborations with producers and farmers throughout Palestine.\u003c\/p\u003e\u003cp\u003eWith stunning food and travel photography plus stories from unheard Palestinian voices, this innovative cookbook will transport you to this rich and complex land.\u003c\/p\u003e\u003cp\u003eSo get ready to laden your table with the most delicious of foods – from abundant salads, soups and wholesome grains to fluffy breads, easy one-pot dishes and perfumed sweet treats – here are simple feasts to be shared and everyday meals to be enjoyed. These are stunning Palestinian-inspired dishes that you will want to cook, eat, fall in love with and make your own.\u003c\/p\u003e","brand":"PRHD Penguin","offers":[{"title":"Default Title","offer_id":45499574943967,"sku":"9781785038723","price":60.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/2185\/3151\/files\/9781785038723.jpg?v=1744081150"},{"product_id":"fish-butchery-mastering-the-catch-cut-and-craft","title":"Fish Butchery Mastering the Catch, Cut, and Craft","description":"\u003cp\u003eJames Beard award-winning author and culinary game-changer Josh Niland returns with the ultimate guide to the art of Fish Butchery, with expert techniques and ground-breaking recipes that are an urgent call for action on culinary sustainability.   \u003c\/p\u003e\u003cp\u003eJosh’s multi award-winning debut The Whole Fish Cookbook created a new blueprint for fish cookery, while its bestselling sequel Take One Fish unpacked 15 different species to reveal their true gastronomic potential. In this latest book, Josh continues to open our eyes to the potential of fish in the kitchen.  Presented in three stunning sections – Catch, Cut and Craft – and illustrated by legendary artist and musician Reg Mombassa, it’s both a challenge to the food industry to do things differently and a dazzling manual to the eye-popping potential in each and every fish. Featuring detailed instructions on how to prepare fish – from reverse butterfly to double saddle – as well as over 40 brilliant recipes for everything from fish sticks to pies, sausage and chorizo, Fish Butchery will disrupt, challenge and inspire the next generation.\u003c\/p\u003e","brand":"TDLC Distribution","offers":[{"title":"Default Title","offer_id":45499603058911,"sku":"9781743799192","price":80.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/2185\/3151\/files\/9781743799192.jpg?v=1744081310"},{"product_id":"flavors-of-the-sun-the-sahadi-s-guide-to-understanding-buying-and-using-middle-eastern-ingredients","title":"Flavors of the Sun The Sahadi's Guide to","description":"\u003cp\u003eA comprehensive guide to vibrant Middle Eastern ingredients, with more than 120 recipes that let them shine, from James Beard Award– winning Sahadi's market in Brooklyn, New York.\u003c\/p\u003e\u003cp\u003eIACP AWARD WINNER: The IACP Julia Child First Book Award, Presented by The Julia Child Foundation for Gastronomy and the Culinary Arts\u003c\/p\u003e\u003cp\u003eAs featured in the New York Times, Food \u0026amp; Wine, The Boston Globe, Eater, Epicurious, NPR's The Splendid Table, WNYC’s All of It, and more.\u003c\/p\u003e\u003cp\u003eSumac. Urfa pepper. Halvah. Pomegranate molasses. Preserved lemons. The seasonings, staples, and spice blends used throughout the Middle East offer deliciously simple ways to transform food—once you know how to use them. In Flavors of the Sun, the people behind the iconic Brooklyn market Sahadi's showcase the versatility of these ingredients in over 120 everyday dishes, including starters, salads, soups, family-friendly meals, and desserts.\u003c\/p\u003e\u003cp\u003eWith sections devoted to recipes boasting Bright, Savory, Spiced, Nutty, and Sweet accents, it offers inspiration, techniques, and intensely flavorful ways to use everything from Aleppo pepper to za'atar with confidence. Throughout, \"no-recipe recipes\" help build up your flavor intuition so you can effortlessly incorporate any of the featured spices, condiments, and preserves into your daily repertoire.\u003c\/p\u003e\u003cp\u003e120 RECIPES WITH A PUNCH: From an updated take on nachos and mac and cheese to a spectacular pistachio cheesecake and tahini-enriched brownies, Flavors of the Sun features dozens of the store's most-requested dishes as well as Sahadi family favorites. Simple yet loaded with flavor, these recipes will inspire you to make these distinctive Middle Eastern ingredients essential components of your pantry.\u003c\/p\u003e\u003cp\u003eOPTIMUM VERSATILITY: Each section addresses a specific flavor profile and offers a set of essential ingredients for achieving it along with helpful tips on how to use them separately or in combination. Look-and-cook mini recipes provide even more ideas for using distinctive ingredients like tahini, Aleppo pepper, and preserved lemons to give a fresh new spin to everything from salad dressings to cocktails.\u003c\/p\u003e\u003cp\u003eEXPERT KNOWLEDGE: Family owned, Sahadi's has been a beloved resource since its founding by Abrahim Sahadi, an immigrant from Lebanon, more than 100 years ago. Now welcoming a fifth generation into the business, the Sahadi family's authentic imported goods and exhaustive knowledge continue to inspire local chefs and adventurous home cooks to taste and explore the diverse world of Middle Eastern spices and sundries.\u003c\/p\u003e\u003cp\u003eFOR FANS OF PLENTY: Much like Plenty, this cookbook dives deep into core ingredients and provides intimate insights into flavorful spice blends like dukkah, berbere, ras el hanout, shawarma spices, and more. Each ingredient profile includes an informative buying guide so you can build your pantry like a pro.\u003c\/p\u003e\u003cp\u003ePerfect for:\u003cbr\u003e * Home cooks to seasoned chefs\u003cbr\u003e * Fans of Plenty; Jerusalem; Shuk; and Zahav\u003cbr\u003e * Sahadi's loyal customers\u003cbr\u003e * Those interested in learning about spices and new ways to use them in everyday dishes\u003c\/p\u003e","brand":"Ingram","offers":[{"title":"Default Title","offer_id":45499603124447,"sku":"9781452182452","price":66.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/2185\/3151\/files\/9781452182452.jpg?v=1744079653"},{"product_id":"flour-water-salt-yeast-the-fundamentals-of-artisan-bread-and-pizza-a-cookbook","title":"Flour Water Salt Yeast The Fundamentals of Artisan","description":"\u003cp\u003eNEW YORK TIMES BESTSELLER • From Portland’s most acclaimed and beloved baker comes this must-have baking guide, featuring recipes for world-class breads and pizzas and a variety of schedules suited for the home baker.\u003c\/p\u003e\u003cp\u003eThere are few things more satisfying than biting into a freshly made, crispy-on-the-outside, soft-and-supple-on-the-inside slice of perfectly baked bread. For Portland-based baker Ken Forkish, well-made bread is more than just a pleasure—it is a passion that has led him to create some of the best and most critically lauded breads and pizzas in the country.\u003c\/p\u003e\u003cp\u003eIn Flour Water Salt Yeast, Forkish translates his obsessively honed craft into scores of recipes for rustic boules and Neapolitan-style pizzas, all suited for the home baker. Forkish developed and tested all of the recipes in his home oven, and his impeccable formulas and clear instructions result in top-quality artisan breads and pizzas that stand up against those sold in the best bakeries anywhere.\u003c\/p\u003e\u003cp\u003eWhether you’re a total beginner or a serious baker, Flour Water Salt Yeast has a recipe that suits your skill level and time constraints: Start with a straight dough and have fresh bread ready by supper time, or explore pre-ferments with a bread that uses biga or poolish. If you’re ready to take your baking to the next level, follow Forkish’s step-by-step guide to making a levain starter with only flour and water, and be amazed by the delicious complexity of your naturally leavened bread. Pizza lovers can experiment with a variety of doughs and sauces to create the perfect pie using either a pizza stone or a cast-iron skillet.\u003c\/p\u003e\u003cp\u003eFlour Water Salt Yeast is more than just a collection of recipes for amazing bread and pizza—it offers a complete baking education, with a thorough yet accessible explanation of the tools and techniques that set artisan bread apart. Featuring a tutorial on baker’s percentages, advice for manipulating ingredients ratios to create custom doughs, tips for adapting bread baking schedules to fit your day-to-day life, and an entire chapter that demystifies the levain-making process, Flour Water Salt Yeast is an indispensable resource for bakers who want to make their daily bread exceptional bread.\u003c\/p\u003e","brand":"Ingram","offers":[{"title":"Default Title","offer_id":45499603189983,"sku":"9781607742739","price":80.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/2185\/3151\/files\/9781607742739.jpg?v=1744079653"},{"product_id":"greenfeast-spring-summer-cloth-covered-flexible-binding-from-the-bestselling-author-of-eat-the-little-book-of-fast-food","title":"Greenfeast: Spring, Summer","description":"\u003cp\u003eThe first in a pair of fast, season-led vegetable books from beloved author and cook Nigel Slater.\u003c\/p\u003e\n\u003cp\u003e‘Much of my weekday eating contains neither meat nor fish … It is simply the way my eating has grown to be over the last few years.’\u003cbr\u003e \u003cbr\u003eGreenfeast: spring, summer is a vibrant and joyous collection of the food Nigel eats at the end of the day. Over 110 simply beautiful spring and summer recipes, each with suggested variations, that can mostly be on the table in 30 minutes. This is perfect for people who want to eat less meat, but don’t want to compromise on flavour and ease of cooking.\u003c\/p\u003e\n\u003cp\u003eFrom roast spring vegetables with peanut sauce to rice, broad beans and asparagus, or peaches with blackberries and ice cream, this green follow-up to the bestselling Eat is for everyone who wants daily inspiration for quick plant-based suppers. Greenfeast: autumn, winter will follow in October 2019.\u003c\/p\u003e","brand":"HEDS Harper","offers":[{"title":"Default Title","offer_id":45499603517663,"sku":"9780008333355","price":50.0,"currency_code":"NZD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/2185\/3151\/files\/9780008333355.jpg?v=1744079292"},{"product_id":"greenfeast-autumn-winter-cloth-covered-flexible-binding-from-the-bestselling-author-of-eat-the-little-book-of-fast-food","title":"Greenfeast: Autumn, Winter","description":"\u003cp\u003e‘Much of my weekday eating contains neither meat nor fish … It is simply the way my eating has grown to be over the last few years.’\u003c\/p\u003e\u003cp\u003eGreenfeast: autumn, winter is a vibrant and joyous collection of the food Nigel eats at the end of the day. A collection of simply beautiful autumn and winter recipes, each with suggested variations, that can mostly be on the table in 30 minutes.  \u003c\/p\u003e\u003cp\u003eThe green follow-up to his bestselling Eat, and following on from Greenfeast: spring, summer, this is for everyone who wants inspiration for a quick plant-based supper using seasonal ingredients.\u003c\/p\u003e","brand":"HEDS Harper","offers":[{"title":"Default Title","offer_id":45499603550431,"sku":"9780008213770","price":50.0,"currency_code":"NZD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/2185\/3151\/files\/9780008213770.jpg?v=1744079291"},{"product_id":"jerusalem","title":"Jerusalem","description":"\u003cp\u003eA collection of 120 recipes exploring the flavors of Jerusalem from the New York Times bestselling author of Plenty, one of the most lauded cookbooks of 2011.\u003c\/p\u003e\u003cp\u003eIn Jerusalem, Yotam Ottolenghi and Sami Tamimi explore the vibrant cuisine of their home city—with its diverse Muslim, Jewish, and Christian communities. Both men were born in Jerusalem in the same year—Tamimi on the Arab east side and Ottolenghi in the Jewish west. This stunning cookbook offers 120 recipes from their unique cross-cultural perspective, from inventive vegetable dishes to sweet, rich desserts. With five bustling restaurants in London and two stellar cookbooks, Ottolenghi is one of the most respected chefs in the world; in Jerusalem, he and Tamimi have collaborated to produce their most personal cookbook yet.\u003c\/p\u003e","brand":"PRHD Penguin","offers":[{"title":"Default Title","offer_id":45499646083295,"sku":"9780091943745","price":70.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/2185\/3151\/files\/9780091943745.jpg?v=1744081148"},{"product_id":"hiakai-modern-maori-cuisine","title":"Hiakai Modern Maori Cuisine","description":"\u003cp\u003eA breathtaking account of Maori food - its traditions, ingredients and tikanga - from our brightest culinary star.\u003c\/p\u003e\n\u003cp\u003eMonique Fiso is a modern-day food warrior, taking Maori cuisine to the world.\u003c\/p\u003e\n\u003cp\u003eAfter years overseas in Michelin-star restaurants, Monique returned to Aotearoa to begin Hiakai, an innovative pop-up venture that's now a revered, award-winning restaurant in Wellington.\u003c\/p\u003e\n\u003cp\u003eMonique has also gone on to feature on Netflix's 'The Final Table', alongside 19 other international chefs, with Hiakai being lauded by the Wall Street Journal, New York Times, Los Angeles Times, National Geographic, Forbes and TIME magazine, which named Hiakai in 2019 as one of the '100 Greatest Places' in the world.\u003c\/p\u003e\n\u003cp\u003eThis book is just as unforgettable- ranging between history, tradition and tikanga, as well as Monique's personal journey of self-discovery, it tells the story of kai Maori, provides foraging and usage notes, an illustrated ingredient directory, and over 30 breathtaking recipes that give this ancient knowledge new life.\u003c\/p\u003e\n\u003cp\u003eHiakai offers up food to behold, to savour, to celebrate.\u003c\/p\u003e","brand":"PRHD Penguin","offers":[{"title":"Default Title","offer_id":45499646116063,"sku":"9780143772606","price":65.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/2185\/3151\/files\/9780143772606.jpg?v=1744081147"},{"product_id":"jang-the-soul-of-korean-cooking-more-than-60-recipes-featuring-gochujang-doenjang-and-ganjang","title":"Jang The Soul of Korean Cooking (More Than 60","description":"\u003cp\u003eIn the first book on the subject in English, South Korea’s best chef shows readers how to cook with jangs—the sauces that are the essential building blocks of all Korean cuisine. In the 60 home-cook-friendly dishes, he demystifies jangs while showing how they can be used to make both Korean and Western dishes more delicious. * Named a Best New Cookbook of Spring 2024 by Eater and Epicurious\u003c\/p\u003e\u003cp\u003eLike butter in French cooking or olive oil in Italian, jangs are the soul of Korean cuisine. These umami sauces are found in every meal, from soups and stews, to salads, marinades, and even desserts, adding depth and complexity to every dish. The foundation of the three main jangs—gochujang, doenjang, or ganjang—is simple. Soybeans, water, and salt are dried, aged, and fermented in earthenware pots, extracting flavor from their environment and slowly blossoming into intensely flavored jangs. Few understand these ingredients better than chef Mingoo Kang, who has dedicated his Seoul restaurant to the exploration of jangs. In his first cookbook, Kang expertly weaves jangs’ history and methods into 60 accessible recipes to bring the sauces to life. Dishes like Fish Dumplings and Gang-Doenjang Bibimbap showcase the sauces’ traditional Korean roots, while Western-inspired recipes like Doenjang Crème Brulee and Ssamjang Cacio e Pepe reinvent favorite meals. Through artisan profiles, sidebars, and step-by-step photographs, Jang uncovers one of the culinary world’s best-hidden secrets.\u003c\/p\u003e","brand":"ADS Alliance","offers":[{"title":"Default Title","offer_id":45499646640351,"sku":"9781648291869","price":70.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/2185\/3151\/files\/9781648291869.jpg?v=1744078204"},{"product_id":"manu-recipes-and-stories-from-my-brazil","title":"Manu Recipes and Stories from My Brazil","description":"\u003cp\u003eThe story, inspiration, and recipes behind Latin America’s Best Female Chef (2022) and her eponymous restaurant in Curitiba.\u003c\/p\u003e\n\u003cp\u003eIn this much anticipated book, award-winning chef Manoella Buffara (known as Manu) invites readers to discover how her love for her native Brazil became her greatest motivation. Through 60 never-before-published recipes and four evocative 'menu' collections, a set of welcome drinks, and petit-fours, Manu tells the story of a culinary career founded on a commitment to indigenous ingredients and underserved communities, as showcased within her restaurant Manu. \u003c\/p\u003e\n\u003cp\u003eForewords by Dominique Crenn and Manu's mentor, Alex Atala give further insight into the work of this inspiring chef. The book features specially commissioned photographs taken across a single year – of plated food, the land and sea that drive Buffara’s culinary vision, and the communities and ingredients that inspire her. This, her debut cookbook, presents an evocative reflection of the personal journey of the chef and the story of her community, life, and land, encapsulating the ambitions and values of one of the world’s most highly creative and globally respected chefs.\u003c\/p\u003e\n\u003cp\u003e'Manu Buffara is … the bridge to the next generation of strong, conscious, and thoughtful chefs.’ – Dominique Crenn\u003c\/p\u003e\n\u003cp\u003e'Manu Buffara is amazing … a mother, warrior, cook, chef, environmental fighter, and superwoman.’ – Alex Atala\u003c\/p\u003e","brand":"ADS Alliance","offers":[{"title":"Default Title","offer_id":45499646771423,"sku":"9781838666293","price":100.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/2185\/3151\/files\/9781838666293.jpg?v=1744078203"},{"product_id":"med","title":"Med","description":"\u003cp\u003eClaudia Roden is credited with revolutionising Western attitudes to Middle Eastern and Mediterranean food. Over thirty years on from her first Mediterranean cookbook, Claudia shares the sun-soaked simplicity of the Mediterranean with new recipes for effortless, everyday cooking. \u003c\/p\u003e\n\u003cp\u003eThis is how Claudia cooks for friends and family - always putting flavour first, beautiful ingredients, fuss-free cooking, relaxed eating.\u003c\/p\u003e\n\u003cp\u003eFrom Provence to the Levant, Andalusia to Morocco, explore the many and varied flavours of the Mediterranean as Claudia shares a life's worth of travelling and stories along with the food she cooks now.\u003c\/p\u003e","brand":"PRHD Penguin","offers":[{"title":"Default Title","offer_id":45499646836959,"sku":"9781529108583","price":65.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/2185\/3151\/files\/9781529108583.jpg?v=1744081143"},{"product_id":"modern-chinese-70-easy-everyday-recipes-from-the-winner-of-masterchef-nz","title":"Modern Chinese 70+ Easy, Everyday Recipes from","description":"\u003cp\u003eEveryday, at-home Chinese cooking from MasterChef NZ winner Sam Low.\u003c\/p\u003e\n\u003cp\u003eSam Low demystifies modern Chinese cooking with a collection of accessible, easy recipes that can be cooked with ingredients from the supermarket.\u003c\/p\u003e\n\u003cp\u003eHe describes in detail how to build your pantry of classic Chinese ingredients, setting the foundation for cooking.\u003c\/p\u003e\n\u003cp\u003eHaving grown up in a diasporic Chinese household, Sam creates recipes with a unique take on nostalgic traditional classics, while adding a new narrative to what it means to cook modern Chinese.\u003c\/p\u003e\n\u003cp\u003eWith plenty of recipes for weeknight meals as well as great ideas for gatherings, this book covers the lot: Includes snacks, rice, noodles, dumplings, vegetables, seafood, meat, desserts.\u003c\/p\u003e","brand":"PRHD Penguin","offers":[{"title":"Default Title","offer_id":45499680784607,"sku":"9781991006394","price":50.0,"currency_code":"NZD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/2185\/3151\/files\/9781991006394.jpg?v=1744081139"},{"product_id":"moro-easy","title":"Moro Easy","description":"\u003cp\u003e\"This is a beautiful book, its inspiring, greed-inducing recipes full of big flavour but requiring little effort. Just gorgeous!\" - Nigella Lawson\u003c\/p\u003e\u003cp\u003e\"This will stay by my cooker. It's brimful of great uncomplicated ideas, intense flavours and loads of colour. And the recipes really are easy.\" - Diana Henry\u003c\/p\u003e\u003cp\u003e\"I love every recipe. They're glorious - delicious, exciting, inspiring, and really easy.\"- Claudia Roden\u003c\/p\u003e\u003cp\u003e\"Another beautiful Moro book, full of mouth-watering, beautiful recipes to pull us greedily into the kitchen. What a treat!\" - Thomasina Miers\u003c\/p\u003e\u003cp\u003eMoro is the highly acclaimed home of bold, flavor-centered cooking using few ingredients, perfectly combined.\u003c\/p\u003e\u003cp\u003eTrailblazing chefs Sam and Sam Clark bring the evocative flavors of Southern Spain and North Africa to everyday cooking. Discover outstanding simple recipes such as Roasted aubergines with pomegranates and pistachios, one-pot Monkfish stew with green beans, potatoes and alioli, and Chicken with preserved lemon labneh - on the table in minutes with the laidback, no-fuss attitude of the countries that inspire them.\u003c\/p\u003e\u003cp\u003eIncludes metric measures.\u003c\/p\u003e","brand":"PRHD Penguin","offers":[{"title":"Default Title","offer_id":45499680882911,"sku":"9781529149593","price":65.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/2185\/3151\/files\/9781529149593.jpg?v=1744081137"},{"product_id":"the-nopi-cookbook","title":"Nopi The Cookbook","description":"\u003cp\u003eNopi: The Cookbook includes over 120 of the most popular dishes from Yotam's innovative Soho-based restaurant Nopi. It's written with long-time collaborator and Nopi head chef Ramael Scully, who brings his distinctive Asian twist to the Ottolenghi kitchen. Whether you're a regular at the Nopi restaurant and want to know the secret to your favourite dish or are an Ottolenghi fan who wants to try out restaurant-style cooking, this is a collection of recipes which will inspire, challenge and delight. All recipes have been adapted and made possible for the home cook to recreate at home. They range in their degree of complexity so there is something for all cooks. There are dishes that long-time Ottolenghi fans will be familiar with - a starter of aubergine with black garlic, for example, or the roasted squash with sweet tomatoes - as well as many dishes which will stretch the home cook as they produce some of the restaurant's signature dishes at home, such as Beef brisket croquettes or Per\u003c\/p\u003e","brand":"PRHD Penguin","offers":[{"title":"Default Title","offer_id":45499681210591,"sku":"9780091957162","price":70.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/2185\/3151\/files\/9780091957162.jpg?v=1744081134"},{"product_id":"plenty","title":"Plenty","description":"\u003cp\u003eWith his fabulous restaurants and bestselling Ottolenghi Cookbook, Yotam Ottolenghi has established himself as one of the most exciting talents in the world of cookery and food writing. This exclusive collection of vegetarian recipes is drawn from his column 'The New Vegetarian' for the Guardian's Weekend magazine, and features both brand-new recipes and dishes first devised for that column.\u003c\/p\u003e\n\u003cp\u003eYotam's food inspiration comes from his strong Mediterranean background and his unapologetic love of ingredients. Not a vegetarian himself, his approach to vegetable dishes is wholly original and innovative, based on strong flavours and stunning, fresh combinations. With sections devoted to cooking greens, aubergines, brassicas, rice and cereals, pasta and couscous, pulses, roots, squashes, onions, fruit, mushrooms and tomatoes, the breadth of colours, tastes and textures is extraordinary.\u003c\/p\u003e\n\u003cp\u003eFeaturing vibrant, evocative food photography from acclaimed photographer Jonathan Lovekin, and with Yotam's voice and personality shining through, Plenty is a must-have for meat-eaters and vegetarians alike.\u003c\/p\u003e","brand":"PRHD Penguin","offers":[{"title":"Default Title","offer_id":45499722924255,"sku":"9780091933685","price":65.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/2185\/3151\/files\/9780091933685.jpg?v=1744081128"},{"product_id":"pierogi-over-50-recipes-to-create-perfect-polish-dumplings","title":"Pierogi Over 50 Recipes to Create Perfect Polish","description":"\u003cp\u003e\"As far as I'm concerned, this is a book of bliss!\" – Nigella Lawson\u003c\/p\u003e\n\u003cp\u003eThe essential cookbook for preparing perfect Polish dumplings at home. Delve deep into regional recipes from all over Poland with the traditional ingredients and stories that define these delicious dumplings. From the Baltic Sea with its abundance of fish, to the unique smoky and sour flavors of the mountainous south and beyond, discover endless options to satisfy every craving.\u003c\/p\u003e\n\u003cp\u003eAs well as regional classics, Zuza Zak offers sweet and savory dumplings for every occasion. With new and original creations, plus crowd-pleasing vegan and gluten-free options, Pierogi is a fascinating celebration of this beloved Polish speciality.\u003c\/p\u003e","brand":"TDLC Distribution","offers":[{"title":"Default Title","offer_id":45499722957023,"sku":"9781787137783","price":45.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/2185\/3151\/files\/9781787137783.jpg?v=1744081308"},{"product_id":"ottolenghi-plenty-more-anglais","title":"Plenty More Vibrant Vegetable Cooking from","description":"\u003cp\u003eThe hotly anticipated follow-up to 2010's bestselling, award-winning\u003cspan\u003e \u003c\/span\u003e\u003ci\u003ePlenty\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003eVegetables have moved from the side dish to the main plate, grains celebrated with colour and flair. It’s a revolution that is bold, inspiring and ever-expanding.\u003c\/p\u003e\n\u003cp\u003eYotam Ottolenghi's\u003cspan\u003e \u003c\/span\u003e\u003ci\u003ePlenty\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003echanged the way people cook and eat. Its focus on vegetable dishes, with the emphasis on flavour, original spicing and freshness of ingredients, caused a revolution not just in this country, but the world over.\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003ePlenty More\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003epicks up where\u003cspan\u003e \u003c\/span\u003e\u003ci\u003ePlenty\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003eleft off, with 150 more dazzling vegetable-based dishes, this time organised by cooking method. Grilled, baked, simmered, cracked, braised or raw, the range of recipe ideas is stunning. With recipes including Alphonso mango and curried chickpea salad, Membrillo and stilton quiche, Buttermilk-crusted okra, Lentils, radicchio and walnuts with manuka honey, Seaweed, ginger and carrot salad, and even desserts such as Baked rhubarb with sweet labneh and Quince poached in pomegranate juice, this is the cookbook that everyone has been waiting for.\u003c\/p\u003e","brand":"PRHD Penguin","offers":[{"title":"Default Title","offer_id":45499723022559,"sku":"9780091957155","price":70.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/2185\/3151\/files\/9780091957155.jpg?v=1744081127"},{"product_id":"polpo-bloomsbury-publ","title":"Polpo A Venetian Cookbook (of Sorts)","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eTucked away in a backstreet of London's edgy Soho district, POLPO is one of the hottest restaurants in town. Critics and food aficionados have been flocking to this understated bàcaro where Russell Norman serves up dishes from the back streets of Venice. A far cry from the tourist-trap eateries of the famous floating city, this kind of cooking is unfussy, innovative and exuberantly delicious.\u003cbr\u003e\u003cbr\u003eThe 140 recipes in the book include caprese stacks, zucchini shoestring fries, asparagus with Parmesan and anchovy butter, butternut risotto, arancini, rabbit cacciatore, warm duck salad with wet walnuts and beets, crispy baby pizzas with prosciutto and rocket, scallops with lemon and peppermint, mackerel tartare, linguine with clams, whole sea bream, warm octopus salad, soft-shell crab in Parmesan batter with fennel salad, walnut and honey semifreddo, tiramisù, fizzy bellinis and glasses of bright orange spritz.\u003cbr\u003e\u003cbr\u003eWith luminescent photography by Jenny Zarins, which captures the unfrequented corners, the bustling bàcari and the sublime waterways of Venice, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003ePOLPO\u003c\/span\u003e\u003cspan\u003e is a dazzling tribute to Italy's greatest hidden cuisine.\u003c\/span\u003e\u003c\/p\u003e","brand":"Gardners Books","offers":[{"title":"Default Title","offer_id":45499723055327,"sku":"9781408816790","price":80.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/2185\/3151\/files\/9781408816790.jpg?v=1744078944"},{"product_id":"portugal-the-cookbook","title":"Portugal: the Cookbook","description":"\u003cp\u003eCelebrate Portugal’s vibrant, globally-influenced and highly influential food culture via more than 550 classic and contemporary recipes from the acclaimed chef Leandro Carreira\u003c\/p\u003e\u003cp\u003eWith its diverse cuisine and intriguing culinary history, Portugal is a top travel destination for food lovers worldwide. Portugal: The Cookbook gathers together dishes from every region of the country, including fish and shellfish dishes from the Algarve coast, hearty stews from the Douro Valley, and the famous and beloved pastries of Lisbon. Acclaimed chef Leandro Carreira has researched more than 550 traditional recipes for home cooks that encapsulate the breadth and diversity of the food of Portugal, a country whose immense culinary influence has spread far beyond its borders.\u003c\/p\u003e","brand":"ADS Alliance","offers":[{"title":"Default Title","offer_id":45499723120863,"sku":"9781838664732","price":90.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/2185\/3151\/files\/9781838664732.jpg?v=1744078198"},{"product_id":"roast-figs-sugar-snow","title":"Roast Figs, Sugar Snow Food to Warm the Soul","description":"\u003cp\u003eFrom the critically acclaimed, multi-award-winning, Sunday Times bestselling author Diana Henry, her classic cookbook Roast Figs Sugar Snow is now revisited, revised and refreshed nearly 20 years after its first publication, with a new foreword by Nigel Slater and seven new recipes. Full of comforting delights from cold-weather climes - from the ski slopes of Italy, to the coffee houses of Vienna and Budapest, the rural reaches of New England and beyond - these recipes will bring warmth to your heart as well as your home.\u003c\/p\u003e\n\u003cp\u003eRecipes include:\u003cbr\u003e-Georgian Cheese Pies\u003cbr\u003e-Salad of Smoked Duck with Farro, Red Chicory and Pomegranates\u003cbr\u003e-Pumpkin Tarts with Spinach and Gorgonzola\u003cbr\u003e-Vermont Baked Beans\u003cbr\u003e-Roast Pork with Black Pudding, Apple and Mustard Sauce\u003cbr\u003e-Melting Leg of Lamb with Juniper\u003cbr\u003e-Dublin Coddle\u003cbr\u003e-Snow Biscuits\u003cbr\u003e-Skier's Chocolate with Bugnes\u003cbr\u003e-Roast Figs and Plums in Vodka with Cardamom Cream\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e'Roast Figs, Sugar Snow has been in my kitchen since the day I first opened it. Here is a book that celebrates not only the ingredients of the winter shopping bag, the pumpkins and pomegranates, chestnuts and soft, sweet spices, but the heart and soul of the season. Each paragraph is a carol to what makes the cooking of the cold months something to cherish.' - Nigel Slater\u003c\/p\u003e","brand":"ADS Alliance","offers":[{"title":"Default Title","offer_id":45499723284703,"sku":"9781783255702","price":60.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/2185\/3151\/files\/9781783255702.jpg?v=1744078196"},{"product_id":"saffron-swirls-cardamom-dust","title":"Saffron Swirls and Cardamom Dust","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eAuthor of My Indian Kitchen, Ashia Ismail-Singer is back with a collection of spice-infused desserts and baking, delivering homemade delights for all to share. With her characteristic creative flair and drawing inspiration from culinary traditions across the world, Ashia’s recipes are impossible to resist and guaranteed to impress.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eDishing up sweet treats that zing with cardamon and permeate the air with orange blossom, this divine cookbook is guaranteed to take your baking to that next level with the greatest of ease. Western classics are reinvented with a spicy twist and sit alongside Ashia’s unique takes on Eastern staples such as baklava, lassi and halva. There are elaborate treats to perfect your dinner party and show-stopping celebration cakes to make those special occasions even more memorable. Try the chai masala ice pops for a refreshing take on summer, or the pistachio and almond cake for a mid-winter indulgence. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAccording to Ashia, we all need a little sweetness sprinkled with a touch of spice. It’s the perfect flavour balance.\u003c\/span\u003e\u003c\/p\u003e","brand":"Bateman Books","offers":[{"title":"Default Title","offer_id":45499723317471,"sku":"9781988538846","price":50.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/2185\/3151\/files\/21895-batemanbooks.jpg?v=1744078427"},{"product_id":"salt-fat-acid-heat","title":"Salt, Fat, Acid, Heat Mastering the Elements of","description":"\u003cp\u003eWhile cooking at Chez Panisse at the start of her career, Samin Nosrat noticed that amid the chaos of the kitchen there were four key principles that her fellow chefs would always fall back on to make their food better: Salt, Fat, Acid and Heat. By mastering these four variables, Samin found the confidence to trust her instincts in the kitchen and cook delicious meals with any ingredients. And with her simple but revolutionary method, she has taught masterclasses to give both professionals and amateurs the skills to cook instinctively.\u003c\/p\u003e\n\u003cp\u003eWhether you want to balance your vinaigrette, perfectly caramelise your roasted vegetables or braise meltingly tender stews, Samin's canon of 100 essential recipes and their dozens of variations will teach you how.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eNow a Netflix series.\u003c\/p\u003e\n\u003cp\u003eWINNER OF THE FORTNUM \u0026amp; MASON BEST DEBUT FOOD BOOK 2018.\u003c\/p\u003e\n\u003cp\u003eSunday Times Food Book of the Year and New York Times bestseller.\u003c\/p\u003e","brand":"PRHD Penguin","offers":[{"title":"Default Title","offer_id":45499723383007,"sku":"9781782112303","price":85.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/2185\/3151\/files\/9781782112303.jpg?v=1744081123"},{"product_id":"sandor-katz-s-fermentation-journeys-recipes-techniques-and-traditions-from-around-the-world","title":"Sandor Katz's Fermentation Journeys Recipes,","description":"\u003cp\u003eFrom James Beard Award winner and New York Times–bestselling author of The Art of Fermentation: the recipes, processes, cultural traditions, and stories from around the globe that inspire Sandor Katz and his life’s work―a cookbook destined to become a modern classic essential for every home chef.\u003c\/p\u003e\u003cp\u003e\"Sandor’s life of curiosity-filled travel and exploration elicits a sense of wonder as tastes, sights, and smells leap off the pages to ignite your imagination.\"―David Zilber, chef, fermenter, food scientist, and coauthor of The Noma Guide to Fermentation\u003c\/p\u003e\u003cp\u003e\"Sandor Katz transposes his obsession with one of mankind’s foundational culinary processes into a cookbook-cum-travelogue.\"―The New York Times\u003c\/p\u003e\u003cp\u003e\"There is perhaps nobody more broadly knowledgeable and contagiously curious about the world’s fermentation traditions than the effervescent Sandor Katz.\"―Civil Eats \u003c\/p\u003e\u003cp\u003e\"It’s a fantastic read for anyone.\"―Food52\u003c\/p\u003e\u003cp\u003eFor the past two decades, fermentation expert and bestselling author Sandor Katz has traveled the world, both teaching and learning about the many fascinating and delicious techniques for fermenting foods. Wherever he’s gone, he has gleaned valuable insights into the cultures and traditions of local and indigenous peoples, whether they make familiar ferments like sauerkraut or less common preparations like natto and koji.\u003c\/p\u003e\u003cp\u003eIn his latest book, Sandor Katz’s Fermentation Journeys, Katz takes readers along with him to revisit these special places, people, and foods.\u003c\/p\u003e\u003cp\u003eThis cookbook goes far beyond mere general instructions and explores the transformative process of fermentation through:\u003c\/p\u003e\u003cp\u003e * Detailed descriptions of traditional fermentation techniques\u003cbr\u003e * Celebrating local customs and ceremonies that surround particular ferments\u003cbr\u003e * Profiles of the farmers, business owners, and experimenters Katz has met on his journeys\u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003eIt contains over 60 recipes for global ferments, including:\u003c\/p\u003e\u003cp\u003e * Chicha de jora (Ecuador)\u003cbr\u003e * Misa Ono’s Shio-koji, or salt koji (Japan)\u003cbr\u003e * Doubanjiang (China)\u003cbr\u003e * Efo riro spinach stew (Nigeria)\u003cbr\u003e * Whole sour cabbages (Croatia)\u003cbr\u003e * Chucula hot chocolate (Colombia)\u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003eSandor Katz’s Fermentation Journeys reminds us that the magical power of fermentation belongs to everyone, everywhere. Perfect for adventurous foodies, armchair travelers, and fermentation fanatics who have followed Katz’s work through the years―from Wild Fermentation to The Art of Fermentation to Fermentation as Metaphor―this book reflects the enduring passion and accumulated wisdom of this unique man, who is arguably the world’s most experienced and respected advocate of all things fermented.\u003c\/p\u003e\u003cp\u003e\"The Godfather of the Fermentation Revival . . . [Katz is] a globe-trotting mascot for the power of bacteria and yeast to create delicious food.\"―GQ\u003c\/p\u003e\u003cp\u003e\"This international romp is funky in the best of ways.\"―Publishers Weekly\u003c\/p\u003e\u003cp\u003e“Fascinating and full of delicious stuff. . . . I’m psyched to cook from this book.”―Francis Lam, The Splendid Table\u003c\/p\u003e\u003cp\u003e\"[Katz is] rock in the fermentation world and a true inspiration of mine . . . making fermentation approachable and fun (as it should be).\"―Brad Leone, Bon Appétit\u003c\/p\u003e\u003cp\u003eMore Praise for Sandor Katz:\u003c\/p\u003e\u003cp\u003e\"His teachings and writings on fermentation have changed lives around the world.\"―BBC\u003c\/p\u003e\u003cp\u003e“The fermentation movement’s guru.”―USA Today\u003c\/p\u003e\u003cp\u003e“A fermentation master.”―The Wall Street Journal\u003c\/p\u003e","brand":"Ingram","offers":[{"title":"Default Title","offer_id":45499723415775,"sku":"9781645020349","price":66.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/2185\/3151\/files\/9781645020349.jpg?v=1744079650"},{"product_id":"signature-cocktails","title":"Signature Cocktails","description":"\u003cp\u003eA collection of 200 iconic drinks from around the globe, each of which has changed the culture of the cocktail.\u003c\/p\u003e\n\u003cp\u003eA signature cocktail is a bespoke drink that expresses the nature of the time, person, or place for which it was created. In this book, the author curates a collection of the most celebrated cocktails – from well-known classics such as the Bellini, to the up-to-the-minute Twin Cities from New York’s ultra-hip Dead Rabbit bar.\u003c\/p\u003e\n\u003cp\u003eSignature cocktails have become an increasingly popular way to define the style and character of a celebrated establishment and the talented mixologists behind them. Each unique drink in this collection is accompanied by the name of the creator, place and date of invention, alongside a specially commissioned image, easy-to-follow recipe, and a fascinating insight into its unique story.\u003c\/p\u003e\n\u003cp\u003eCovering almost 600 years of cocktail history, this elegant and uniquely focused collection will appeal to a wide range of readers – from lovers of cocktails to everyone who enjoys entertaining, food, and culture, to mixologists, bartenders, and industry professionals.\u003c\/p\u003e\n\u003cp\u003eONE OF THE BEST COOKBOOKS OF THE YEAR: Epicurious, Vice, Food \u0026amp; Wine\u003c\/p\u003e","brand":"ADS Alliance","offers":[{"title":"Default Title","offer_id":45499723645151,"sku":"9781838667559","price":80.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/2185\/3151\/files\/9781838667559.jpg?v=1744078195"},{"product_id":"slow-food-fast-cars-casa-maria-luigia-stories-and-recipes","title":"Slow Food, Fast Cars: Casa Maria Luigia - Stories and Recipes","description":"\u003cp\u003eAs featured in WSJ. Magazine and The Financial Times \u003c\/p\u003e\u003cp\u003eWelcome to Casa Maria Luigia, Massimo Bottura and Lara Gilmore’s idyllic guest house in the Italian countryside \u003c\/p\u003e\u003cp\u003eLara Gilmore and Massimo Bottura – the renowned chef behind three-Michelin-starred restaurant Osteria Francescana – designed Casa Maria Luigia to celebrate the hospitality and wonderful, earthy cuisine of Italy’s Emilia-Romagna region.\u003c\/p\u003e\u003cp\u003eTheir one-of-a-kind guest house boasts not only exquisite food, but gorgeous interiors filled with contemporary art, unique design objects, and an impressive collection of Italian cars and motorcycles. \u003c\/p\u003e\u003cp\u003eSlow Food, Fast Cars captures the extraordinary sensory and culinary experience of staying at Casa Maria Luigia. Created in close collaboration with Lara and Massimo, the book collects 85 authentic, accessible recipes for breakfasts, brunches, and all-day snacks, including frittatas and focaccias, salads, cakes and pastries, jams and preserves and more.\u003c\/p\u003e\u003cp\u003eAt Casa Maria Luigia the past collides with the contemporary, and home cooks will discover seasonal variations for each recipe, as well as information about the dish’s origins and ingredients. Evocative photography and personal essays tell the fascinating stories behind every element of this magical guest house, from the incredible food to the interior design, cars, vinyl collection, garden, and country landscape.\u003c\/p\u003e","brand":"ADS Alliance","offers":[{"title":"Default Title","offer_id":45499766997215,"sku":"9781838667245","price":90.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/2185\/3151\/files\/9781838667245.jpg?v=1744078159"},{"product_id":"take-one-fish-the-new-school-of-scale-to-tail-cooking-and-eating","title":"Take One Fish The New School of Scale-To-Tail","description":"\u003cp\u003eForget everything you thought you knew about cooking fish with Take One Fish. There are no rules when it comes to fish according to James Beard award winning chef Josh Niland, only an endless world of possibilities.\u003c\/p\u003e\u003cp\u003eWith 60 mind-blowing recipes from just 15 global varieties of fish, this cookbook will take you on a gustatory journey – from elaborate to easy, small to large and – always – scale to tail. With flair, color, and flavor, Take One Fish unpacks each of Josh's 15 fish to reveal their true culinary potential, from swordfish cotoletta to pot au feu, to tuna mapo tofu to an ethereal raw flounder.\u003c\/p\u003e\u003cp\u003eJosh's multi award-winning and bestselling book, The Whole Fish Cookbook, revealed the blueprint for a new and unprecedented kind of fish cookery. In this latest book, Josh continues to open our eyes to the potential of fish in the kitchen, starting from the moment we take our fish home and unpack it – yes that's right: bring it home, take it out of the plastic, let it breathe uncovered in your fridge. Then you are ready.\u003c\/p\u003e\u003cp\u003eCelebrate the drips, crunchy bits, burnt edges and imperfections that are so central to Josh's mission – to get more people having fun with fish ingenuity every day.\u003c\/p\u003e","brand":"TDLC Distribution","offers":[{"title":"Default Title","offer_id":45499767324895,"sku":"9781743796634","price":70.0,"currency_code":"NZD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/2185\/3151\/files\/9781743796634.jpg?v=1744079289"},{"product_id":"the-abundant-kitchen","title":"The Abundant Kitchen","description":"\u003cp\u003eThe bestselling authors of The Abundant Garden, Niva and Yotam Kay, share their wealth of knowledge and experience in making ferments, pickles, preserves, sourdough, koji, cured meat, ginger beer, yoghurt, vinegar, kombucha and much more.\u003cbr\u003eWith 100 easy-to-follow, meticulously written recipes, this book will become a much-loved fermenting bible. Using these recipes is the perfect way to preserve and transform the bounty from your garden into delicious classics, Middle Eastern flavours and  other wonderful tastes from around the globe.\u003cbr\u003eWhether you are a seasoned fermenter or taking your first steps into the world of live cultures, The Abundant Kitchen, with its helpful tips, step-by-step instructions and timeless techniques, is a must-have.\u003c\/p\u003e","brand":"PRHD Penguin","offers":[{"title":"Default Title","offer_id":45499767521503,"sku":"9781991006318","price":50.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/2185\/3151\/files\/9781991006318.jpg?v=1744081111"},{"product_id":"the-arabesque-table-contemporary-recipes-from-the-arab-world","title":"The Arabesque Table Contemporary Recipes from","description":"\u003cp\u003e\"The Arabesque Table is full to the brim with dishes which are rooted in tradition and at the same time creatively (and deliciously!) transcend it. It is wonderful!\" - Yotam Ottolenghi\u003c\/p\u003e\u003cp\u003e“Refreshing is …the best word to describe Ms. Kassis’s book… The Arabesque Table zooms out, examining both the history and the evolution of Arab dishes, suggesting another, richer approach to understanding food.” - Wall Street Journal\u003c\/p\u003e\u003cp\u003eAcclaimed author Reem Kassis returns with a one-of-a-kind collection of original contemporary recipes tracing the rich history of Arab cuisine.\u003c\/p\u003e\u003cp\u003eThe Arabesque Table takes inspiration from the traditional food of the Arab world, weaving Reem Kassis's historic research and cultural knowledge with her contemporary interpretations of an ancient, remarkably diverse cuisine.\u003c\/p\u003e\u003cp\u003eIn her personal, engaging voice, Reem bridges past and present to open up the world of Arabic cooking today, showcasing a mosaic of 130 delicious, accessible home recipes. Organized by primary ingredient, the recipes and vivid photographs bring the dishes to life while her narrative offers not only a sense of taste, but a sense of time and place as well.\u003c\/p\u003e\u003cp\u003eMore than just a compilation of modern Arabic recipes, The Arabesque Table celebrates the evolution of Arab cuisine and the stories of cross-cultural connection it recounts, paying tribute to the history and journey that have led to this point.\u003c\/p\u003e\u003cp\u003eWith the past on full display in this heavily researched and exciting book, you will find dishes from the Golden Age of Islam: like Narjissiya (a fava bean and egg hash) and Makmoora (a layered chicken, onion and pine nut pot pie), as well as contemporary and globally inspired interpretations: like Tahini Cheesecake and Caramelized Butternut Squash Fatteh with Za'atar, revealing a cuisine that is vibrant, nourishing, and exciting, but above all, reminding us of how powerful food is in defining the relationship between people, place and identity\u003c\/p\u003e","brand":"ADS Alliance","offers":[{"title":"Default Title","offer_id":45499767554271,"sku":"9781838662516","price":60.0,"currency_code":"NZD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/2185\/3151\/files\/9781838662516.jpg?v=1744078156"},{"product_id":"the-art-of-fermentation-new-york-times-bestseller","title":"The Art of Fermentation An In-Depth Exploration of","description":"\u003cp\u003e\"The bible for the D.I.Y set: detailed instructions for how to make your own sauerkraut, beer, yogurt and pretty much everything involving microorganisms.\"--The New York Times\u003c\/p\u003e\u003cp\u003e*Named a \"Best Gift for Gardeners\" by New York Magazine\u003c\/p\u003e\u003cp\u003eThe original guide to kraut, kombucha, kimchi, kefir, and kvass; mead, wine, and cider; pickles and relishes; tempeh, koji, miso, sourdough and so much more…!\u003c\/p\u003e\u003cp\u003eWinner of the James Beard Foundation Book Award for Reference and Scholarship, and a New York Times bestseller, with more than a quarter million copies sold, The Art of Fermentation is the most comprehensive guide to do-it-yourself home fermentation ever published. Sandor Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide a reader through their first experience making sauerkraut or yogurt, and in-depth enough to provide greater understanding and insight for experienced practitioners.\u003c\/p\u003e\u003cp\u003eWhile Katz expertly contextualizes fermentation in terms of biological and cultural evolution, health and nutrition, and even economics, this is primarily a compendium of practical information―how the processes work; parameters for safety; techniques for effective preservation; troubleshooting; and more.\u003c\/p\u003e\u003cp\u003eWith two-color illustrations and extended resources, this book provides essential wisdom for cooks, homesteaders, farmers, gleaners, foragers, and food lovers of any kind who want to develop a deeper understanding and appreciation for arguably the oldest form of food preservation, and part of the roots of culture itself.\u003c\/p\u003e\u003cp\u003eReaders will find detailed information on fermenting vegetables; sugars into alcohol (meads, wines, and ciders); sour tonic beverages; milk; grains and starchy tubers; beers (and other grain-based alcoholic beverages); beans; seeds; nuts; fish; meat; and eggs, as well as growing mold cultures, using fermentation in agriculture, art, and energy production, and considerations for commercial enterprises. Sandor Katz has introduced what will undoubtedly remain a classic in food literature, and is the first―and only―of its kind.\u003c\/p\u003e","brand":"Ingram","offers":[{"title":"Default Title","offer_id":45499767587039,"sku":"9781603582865","price":95.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/2185\/3151\/files\/9781603582865.jpg?v=1744079644"},{"product_id":"the-levantine-vegetarian-recipes-from-the-middle-east","title":"The Levantine Vegetarian Recipes from the Middle","description":"\u003cp\u003eVibrant vegetarian home-cooking recipes, capturing the essence of the Middle East, from the award-winning author of the best-selling The Lebanese Kitchen \u003c\/p\u003e\u003cp\u003eThis glorious celebration of a bold vegetarian cuisine features 140 easy-to-make, bright, uplifting plant-based recipes, including classics such as falafels, hummus, and tabbouleh, as well as unique dishes reflective of region, religion, and culture across the Levant.\u003c\/p\u003e\u003cp\u003eThe food is fresh and delicious, whether  it’s garlic-laced mezze dishes, pittas stuffed with pickles, tahini, and grilled vegetables, or sweet and spicy desserts. Covering a vast area straddling Africa, Asia, and the gateway to Europe, the book embraces the culinary traditions of all corners of the Cradle of Civilization.\u003c\/p\u003e\u003cp\u003eHage, one of the world’s authorities on Middle Eastern home-cooking, has taken her inspiration widely and created new ‘fusion’ dishes alongside classics.\u003c\/p\u003e\u003cp\u003eFeatured recipes include: Parsnip and Cumin Beignets; Sesame Halloumi Fries with Chilli Yogurt; Black Lime and Herb Tofu; and Za’atar Cucumber Noodle Salad; and each is accompanied by newly-commissioned photography and double-page tablescapes that capture the vibrancy and the plentiful, sharing nature of the Middle Eastern dining table.\u003c\/p\u003e","brand":"ADS Alliance","offers":[{"title":"Default Title","offer_id":45499808514271,"sku":"9781838667641","price":70.0,"currency_code":"NZD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/2185\/3151\/files\/9781838667641.jpg?v=1744078150"},{"product_id":"the-lula-cafe-cookbook-collected-recipes-and-stories","title":"The Lula Cafe Cookbook","description":"\u003cp\u003e‘A colorful, conversational, idea-pricking cookbook is always a welcome host gift, and this on – hits all the right notes.’ – Vanity Fair\u003c\/p\u003e\u003cp\u003eThe debut cookbook from Jason Hammel, showcasing the all-day seasonal food and arty vibe of his iconic Chicago restaurant\u003c\/p\u003e\u003cp\u003eThis book is the story of 20 years of cooking, love, friendship, and community told through food, with each recipe taking a particular moment in time as its inspiration. Chapters include: Brunch, Soups, Snacks, Salads, Vegetables, Pasta, Meat\/Fish, and Desserts, along with dozens of ‘building block’ recipes and ‘classic’ signature dishes.\u003c\/p\u003e\u003cp\u003eWith 90 all-day recipes, each marked with the date of their creation, and all-new photography, this first book about Jason Hammel's bustling hotspot, Lula Cafe, gives a vibrant insight into the food and story of this iconic Chicago restaurant, written by its admired chef-author owner. \u003c\/p\u003e\u003cp\u003eBeloved by its loyal clientele, Lula is a meeting place for locals, gourmands, artists, writers, filmmakers, and musicians, and the intensely personal recipes and stories in this book are infused with their creative spirit – the perfect book for creative home cooks, and for readers who love stories about the ingredients, techniques, and people behind the food they eat.\u003c\/p\u003e","brand":"ADS Alliance","offers":[{"title":"Default Title","offer_id":45499808579807,"sku":"9781838667535","price":80.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/2185\/3151\/files\/9781838667535.jpg?v=1744078149"},{"product_id":"the-new-york-times-cooking-no-recipe-recipes-a-cookbook","title":"The New York Times Cooking No-Recipe Recipes","description":"\u003cp\u003eNATIONAL BESTSELLER • The debut cookbook from the popular New York Times website and mobile app NYT Cooking, featuring 100 vividly photographed no-recipe recipes to make weeknight cooking more inspired and delicious—featuring a convenient flexibound format.\u003cbr\u003e \u003cbr\u003eONE OF THE BEST COOKBOOKS OF THE YEAR: Vanity Fair, Time Out, Salon, Publishers Weekly\u003c\/p\u003e\u003cp\u003eYou don’t need a recipe. Really, you don’t.\u003cbr\u003e \u003cbr\u003eSam Sifton, founding editor of New York Times Cooking, makes improvisational cooking easier than you think. In this handy book of ideas, Sifton delivers more than one hundred no-recipe recipes—each gloriously photographed—to make with the ingredients you have on hand or could pick up on a quick trip to the store. You’ll see how to make these meals as big or as small as you like, substituting ingredients as you go.\u003cbr\u003e \u003cbr\u003eFried Egg Quesadillas. Pizza without a Crust. Weeknight Fried Rice. Pasta with Garbanzos. Roasted Shrimp Tacos. Chicken with Caramelized Onions and Croutons. Oven S’Mores. Welcome home to freestyle, relaxed cooking that is absolutely yours.\u003c\/p\u003e","brand":"Ingram","offers":[{"title":"Default Title","offer_id":45499808841951,"sku":"9781984858474","price":65.0,"currency_code":"NZD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/2185\/3151\/files\/9781984858474.jpg?v=1744079638"},{"product_id":"the-noma-guide-to-fermentation-including-koji-kombuchas-shoyus-misos-vinegars-garums-lacto-ferments-and-black-fruits-and-vegetables-foundations-of-flavor","title":"The Noma Guide to Fermentation","description":"\u003cp\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\/p\u003e\n\u003cp\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, The Noma Guide to Fermentation 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.\u003c\/p\u003e\n\u003cp\u003eFermentation is already building as the most significant new direction in food (and health). With The Noma Guide to Fermentation, it’s about to be taken to a whole new level.\u003c\/p\u003e\n\u003cp\u003eNew York Times Bestseller. \u003c\/p\u003e\n\u003cp\u003eNamed one of the Best Cookbooks of the Year by the Chicago Tribune, New York Times, Boston Globe, San Francisco Chronicle, Atlanta Journal-Constitution, Houston Chronicle, Esquire, GQ, Eater, and more.\u003c\/p\u003e\n\u003cp\u003eNamed one of the Best Cookbooks to Give as Gifts by Food \u0026amp; Wine, Bon Appétit, Esquire, Field \u0026amp; Stream, New York Magazine’s The Strategist, The Daily Beast, Eater, Vogue, Business Insider, GQ, Epicurious, and more.\u003c\/p\u003e\n\u003cp\u003e“An indispensable manual for home cooks and pro chefs.” —Wired\u003c\/p\u003e","brand":"Ingram","offers":[{"title":"Default Title","offer_id":45499808907487,"sku":"9781579657185","price":98.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/2185\/3151\/files\/9781579657185.jpg?v=1744079637"}],"url":"https:\/\/lamplightbooks.pro\/collections\/cookbooks.oembed","provider":"Lamplight Books","version":"1.0","type":"link"}