{"title":"Food Writing","description":"","products":[{"product_id":"short-history-of-spaghetti-with-tomato-s","title":"A Short History of Spaghetti with Tomato Sauce","description":"\u003cp\u003eFrom legend to history - the myths surrounding the world's favourite dish, debunked.\u003c\/p\u003e\u003cp\u003ePasta is an iconic symbol of Italy and its cuisine. Hundreds of shapes and thousands of recipes give expression to the culture and products of the country's regions. But spaghetti with tomato sauce remains Italy's identity dish par excellence.\u003c\/p\u003e\u003cp\u003eMassimo Montanari goes in search of the dish's true origins, tracing its history along the multiple, intricate routes taken by its raw ingredients to merge and become the distinctive element of a whole culinary tradition.\u003c\/p\u003e\u003cp\u003eDid medieval explorer Marco Polo bring pasta back from China, or is that a myth? How did the Neapolitan \"macharoni\" turn into the ubiquitous spaghetti? And is it even an Italian dish? In the kitchen, the blending of practices and traditions is as necessary as seasoning. It took almost two thousand years and input from the Far East, the Arabic world, and the Americas, for spaghetti with tomato sauce to take centre stage. Its development is the result of chance encounters, unplanned exchanges, and unpredictable intersections. The deeper we dig in search of the dish's origins, the more we find its strands wrap right around the world.\u003c\/p\u003e","brand":"Gardners Books","offers":[{"title":"Default Title","offer_id":45370496450783,"sku":"9781787703285","price":30.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/2185\/3151\/files\/9781787703285.jpg?v=1744082880"},{"product_id":"cod-a-biography-of-the-fish-that-changed-the-world","title":"Cod A Biography of the Fish That Changed the World","description":"\u003cp\u003eAn unexpected, energetic look at world history on sea and land from the bestselling author of Salt and The Basque History of the World\u003c\/p\u003e\u003cp\u003eCod, Mark Kurlansky’s third work of nonfiction and winner of the 1999 James Beard Award, is the biography of a single species of fish, but it may as well be a world history with this humble fish as its recurring main character. Cod, it turns out, is the reason Europeans set sail across the Atlantic, and it is the only reason they could. What did the Vikings eat in icy Greenland and on the five expeditions to America recorded in the Icelandic sagas? Cod, frozen and dried in the frosty air, then broken into pieces and eaten like hardtack. What was the staple of the medieval diet? Cod again, sold salted by the Basques, an enigmatic people with a mysterious, unlimited supply of cod. As we make our way through the centuries of cod history, we also find a delicious legacy of recipes, and the tragic story of environmental failure, of depleted fishing stocks where once their numbers were legendary. In this lovely, thoughtful history, Mark Kurlansky ponders the question: Is the fish that changed the world forever changed by the world's folly?\u003c\/p\u003e\u003cp\u003e“Every once in a while a writer of particular skill takes a fresh, seemingly improbable idea and turns out a book of pure delight. 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In this warm, candid, and refreshingly funny memoir, she tells the story of her life in food—and with it, the story of the vegetarian movement—for the very first time. From her childhood in Northern California’s Big Ag heartland to sitting sesshin for hours on end at the Tassajara monastery; from her work in the kitchen of the then-new Chez Panisse to the birth of food TV to the age of farmers’ markets everywhere,  An Onion in My Pocket is a deeply personal look at the rise of vegetable-forward cooking and a manifesto for how to eat (and live) well today.\u003c\/p\u003e","brand":"PRHD Penguin","offers":[{"title":"Default Title","offer_id":45496559403231,"sku":"9780525565642","price":30.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/2185\/3151\/files\/9780525565642.jpg?v=1744081238"},{"product_id":"animal-vegetable-miracle-tenth-anniversary-edition-a-year-of-food-life","title":"Animal, Vegetable, Miracle - Tenth Anniversary","description":"\u003cp\u003e“A profound, graceful, and literary work of philosophy and economics, well tempered for our times, and yet timeless. . . . It will change the way you look at the food you put into your body. Which is to say, it can change who you are.” — Boston Globe\u003c\/p\u003e\u003cp\u003eA beautiful deluxe trade paperback edition celebrating the 10th anniversary of Barbara Kingsolver's New York Times bestseller that describes her family's adventure as they move to a farm in southern Appalachia and realign their lives with the local food chain\u003c\/p\u003e\u003cp\u003eSince its publication in 2007, Animal, Vegetable, Miracle has captivated readers with its blend of memoir and journalistic investigation. Updated with original pieces from the entire Kingsolver clan, this commemorative edition explores how the family's original project has been carried forward through the years.\u003c\/p\u003e\u003cp\u003eWhen Barbara Kingsolver and her family moved from suburban Arizona to rural Appalachia, they took on a new challenge: to spend a year on a locally-produced diet, paying close attention to the provenance of all they consume. Concerned about the environmental, social, and physical costs of American food culture, they hoped to recover what Barbara considers our nation's lost appreciation for farms and the natural processes of food production. Since 2007, their scheme has evolved enormously. In this anniversary edition, featuring an afterword by the entire Kingsolver family, Barbara's husband, Steven, discusses how the project grew into a farm-to-table restaurant and community development project training young farmers in their area to move into sustainable food production. Camille writes about her decision to move back to a rural area after college, and how she and her husband incorporate their food values in their lives as they begin their new family. Lily, Barbara's youngest daughter, writes about how growing up on a farm, in touch with natural processes and food chains, has shaped her life as a future environmental scientist. 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Plumbing the \"dreadful but exciting\" life of the oyster, Fisher invites readers to share in the comforts and delights that this delicate edible evokes, and enchants us along the way with her characteristically wise and witty prose.\u003c\/p\u003e","brand":"PRHD Penguin","offers":[{"title":"Default Title","offer_id":45496559993055,"sku":"9781911547273","price":25.0,"currency_code":"NZD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/2185\/3151\/files\/9781911547273.jpg?v=1744081232"},{"product_id":"chefwise-life-lessons-from-the-worlds-leading-chefs-life-lessons-from-leading-chefs-around-the-world","title":"Chefwise, Life Lessons from Leading Chefs Around","description":"\u003cp\u003eThe world's leading chefs offer inspiration, advice, and life lessons from both in and out of the kitchen\u003c\/p\u003e\n\u003cp\u003eTo become a great chef or to run a top restaurant, you need to learn from those who have already been there and done it: the chefs. In this unique book, author Shari Bayer has collected the wisdom of Michelin-star celebrities, rising professionals, and restaurant owners all over the world to provide essential insider advice for all aspiring chefs and culinary business people.\u003c\/p\u003e\n\u003cp\u003eWith wide appeal to chefs and other professionals already in the industry, foodies, and anyone who dreams of opening their own restaurant, this is one of the first books to provide real insight into and examination of the mechanisms of the culinary industry from a contemporary and holistic perspective, rather than being focused on recipes and techniques. Filled with inspirational lessons and personal anecdotes, Chefwise covers the things that are not normally taught in culinary school but are essential parts of a contemporary chef's everyday job from being a creative cook and inspirational leader to a savvy entrepreneur and social-media expert. A What They Don't Teach You at Harvard Business School for the hospitality industry. \u003c\/p\u003e\n\u003cp\u003eFeatured chefs include Massimo Bottura, Jeremy Chan, Tom Colicchio, Nina Compton, Wylie Dufresne, Suzanne Goin, Enrique Olvera, Eric Ripert, Clare Smyth, Jean-Georges Vongerichten, and Alice Waters, among others.\u003c\/p\u003e","brand":"ADS Alliance","offers":[{"title":"Default Title","offer_id":45496560124127,"sku":"9781838666231","price":38.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/2185\/3151\/files\/9781838666231.jpg?v=1744078234"},{"product_id":"salt-a-world-history","title":"Salt : A World History","description":"\u003cp\u003eHomer called it a divine substance. Plato described it as especially dear to the gods. As Mark Kurlansky so brilliantly relates here, salt has shaped civilisation from the beginning, and its story is a glittering, often surprising part of the history of mankind. Wars have been fought over salt and, while salt taxes secured empires across Europe and Asia, they have also inspired revolution - Gandhi''s salt march in 1930 began the overthrow of British rule in India.\u003c\/p\u003e\u003cp\u003eFrom the rural Sichuan province where the last home-made soya sauce is produced to the Cheshire brine springs that supplied salt around the globe, Mark Kurlansky has produced a kaleidoscope of world history, a multi-layered masterpiece that blends political, commercial, scientific, religious and culinary records into a rich and memorable tale.\u003c\/p\u003e","brand":"Gardners Books","offers":[{"title":"Default Title","offer_id":45497200148703,"sku":"9780099281993","price":35.0,"currency_code":"NZD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/2185\/3151\/files\/9780099281993.jpg?v=1744081207"},{"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":"medium-raw-a-bloody-valentine-to-the-world-of-food-and-the-people-who-cook","title":"Medium Raw A Bloody Valentine to the World of Food and People Who Cook","description":"\u003cp\u003eIn his glittering journey from journeyman cook to globe-trotting professional eater and drinker, Anthony Bourdain found himself holed up in the Caribbean, driving drunk over unlit golf courses and along cliffs edges. 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It is no exaggeration to say that most of what makes our current culinary landscape so vibrant began with these two brothers and their ground-breaking restaurant, Le Gavroche.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eAlbert first arrived in England in the fifties, at a time of grey and brown food, with a nation still reeling from the effects of war and rationing. Cooking in the grand private houses of the aristocracy, he was to fall in love with the country and, after his military service, which he spent fighting in the Algerian Civil War, he would eventually make it his home for life. He and his brother set up Le Gavroche in 1967. It was to become the first restaurant in the UK to gain first one, and eventually three, Michelin stars. Together with their other restaurants, including the renowned Waterside Inn in Bray, it would go on to revolutionise the industry. The Roux restaurants set on their course an entire generation of award-winning chefs: his protégés include Gordon Ramsay, Marcus Wareing, Rowley Leigh and Monica Galetti, to name just a tiny fraction. He won every plaudit possible in the world of food, and was granted an OBE, a Chevalier de la Légion d'Honneur, and a papal knighthood.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eAlbert's memoir takes us from his childhood in wartime France, where the ever-looming presence of the German troops made it a challenge for his mother to keep the family fed, right up to the almost instant success of Le Gavroche, which welcomed everybody from royalty - the Queen Mother and Princess Diana were both regulars - to Hollywood legends including Charlie Chaplin. He talks frankly about his famed relationship with his brother, and about the encounter which derailed his first boyhood ambition to join the priesthood. His drive, humour and joie de vivre leap off every page, and the insight into what it took to break new ground in the restaurant industry is unmatched.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eThese are the last words from a pioneer, a hero who inspired entire generations of chefs. They tell the story not only of a titan of a man, but of an era that shaped the way we cook and eat today.\u003c\/span\u003e\u003c\/p\u003e","brand":"Gardners Books","offers":[{"title":"Default Title","offer_id":45499681079519,"sku":"9781474617765","price":55.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/2185\/3151\/files\/9781474617765.jpg?v=1744078946"},{"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":"sharks-fin-and-sichuan-pepper-a-sweet-sour-memoir-of-eating-in-china","title":"Shark's Fin and Sichuan Pepper A Sweet-Sour","description":"\u003cp\u003eAward-winning food writer Fuchsia Dunlop went to live in China in 1994, and from the very beginning vowed to eat everything she was offered, no matter how alien and bizarre it seemed to her as a Westerner.\u003c\/p\u003e\n\u003cp\u003e In this extraordinary memoir, Fuchsia recalls her evolving relationship with China and its food, from her first rapturous encounter with the delicious cuisine of Sichuan Province, to brushes with corruption, environmental degradation and greed. 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The images themselves tell a compelling story.’ — Jane McCabe, author of\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eRace, Tea and Colonial Resettlement\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e‘In this beautifully illustrated book, Katie Cooper offers a fascinating and evocative account of rural history in this country told through the production, harvesting, cooking and sharing of food. Gender and labour relations are enacted in the kitchen, as is sociability, and these are underpinned by stories of rural Māori and Pākehā women labouring in support of their whānau and the family economy. Cooper shows how the kitchen was truly the heart of the rural home.’ — Angela Wanhalla, author of\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eHe Reo Wāhine\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e‘Rural life has long been pivotal to New Zealand social identities, but the daily experience of it has been a neglected area of enquiry in recent times. 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