{"title":"Food Writing","description":"","products":[{"product_id":"eating-vintage-minis","title":"Eating (Vintage Minis)","description":"\u003cp\u003ePresents a manifesto for how to cook (and eat) good food every day with a minimum of fuss. From basic roast chicken and pea risotto to white truffles and Turkish Delight figs, the author brings the joy back into the kitchen.\u003c\/p\u003e\n\u003cp\u003eFormat: Paperback\u003cbr\u003ePublished: in UK in 2017\u003cbr\u003ePublisher: Vintage Books\u003cbr\u003ePages: 144\u003cbr\u003eLanguage: English\u003cbr\u003eISBN 13: 9781784872656\u003cbr\u003eISBN 10: 1784872652\u003c\/p\u003e","brand":"Nigella Lawson","offers":[{"title":"Default Title","offer_id":32776746827879,"sku":"","price":8.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0282\/6066\/3399\/products\/1784872652_7f0fb5e8-6770-4ea3-ae08-3f5ecdc526c8.jpg?v=1601985115"},{"product_id":"wine-reads-a-literary-anthology-of-wine-writing","title":"Wine Reads: A Literary Anthology of Wine Writing","description":"\u003cp\u003eFrom celebrated novelist Jay McInerney, whose extensive writing on wine has been called 'crisp, stylish and very funny' (New York Times Book Review), comes an delectable collection of great writing about wine.\u003c\/p\u003e\n\n\u003cp\u003eFormat: Paperback\u003cbr\u003e\nPublished: in UK in 2019\u003cbr\u003e\nPublisher: Grove Press \/ Atlantic Monthly Press\u003cbr\u003e\nPages: 400\u003cbr\u003e\nLanguage: English\u003cbr\u003e\nISBN 13: 9781611854930\u003cbr\u003e\nISBN 10: 1611854938\u003cbr\u003e\nEdition: Main\u003c\/p\u003e","brand":"Jay McInerney","offers":[{"title":"Default Title","offer_id":32777553281127,"sku":"","price":13.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0282\/6066\/3399\/products\/1611854938_1c309833-df42-4fd0-bd4e-c43a1c873597.jpg?v=1601984304"},{"product_id":"the-german-jewish-cookbook-recipes-and-history-of-a-cuisine","title":"The German-Jewish Cookbook: Recipes and History of a Cuisine","description":"\u003cp\u003eThis cookbook features recipes for German-Jewish cuisine as it existed in Germany prior to World War II, and as refugees later adapted it in the United States and elsewhere. Because these dishes differ from more familiar Jewish food, they will be a discovery for many people. With a focus on fresh, seasonal ingredients, this indispensable collection of recipes includes numerous soups, both chilled and hot; vegetable dishes; meats, poultry, and fish; fruit desserts; cakes; and the German version of challah, Berches.\u003c\/p\u003e\n\n\n\n\u003cp\u003eThese elegant and mostly easy-to-make recipes range from light summery fare to hearty winter foods. The Gropmans have honored the original recipes, while updating their format to reflect contemporary standards of recipe writing. Six recipe chapters offer easy-to-follow instructions for weekday meals, Shabbos and holiday meals, sausage and cold cuts, vegetables, coffee and cake, and core recipes basic to the preparation of German-Jewish cuisine.\u003c\/p\u003e\n\n\n\n\u003cp\u003eSome of these recipes come from friends and relatives of the authors; others have been culled from interviews, prewar German-Jewish cookbooks, nineteenth-century American cookbooks, community cookbooks, memoirs, or historical and archival material. The introduction explains the basics of Jewish diet (kosher law). The historical chapter that follows sets the stage by describing German-Jewish cuisine in Germany and then offering a look at life in the vibrant emigre community of Washington Heights in New York City in the 1940s and 1950s.\u003c\/p\u003e\n\n\n\n\u003cp\u003eWith more than fifty drawings and photographs that show the cooking process as well as the delicious final product, this cookbook will appeal to readers curious about ethnic cooking and how it has evolved, and to anyone interested in exploring delicious new recipes.\u003c\/p\u003e\n\n\u003cp\u003eFormat: Hardcover\u003cbr\u003e\nPublished: in USA in 2017\u003cbr\u003e\nPublisher: Brandeis Univ\u003cbr\u003e\nPages: 260\u003cbr\u003e\nLanguage: English\u003cbr\u003e\nISBN 13: 9781611688733\u003cbr\u003e\nISBN 10: 1611688736\u003c\/p\u003e","brand":"Gabrielle Rossmer Gropman, Sonya Gropman, Megan Piontkowski (ILT), Nach Waxman (FRW)","offers":[{"title":"Default Title","offer_id":32777554493543,"sku":"","price":45.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0282\/6066\/3399\/products\/1611688736_52b31ca4-0022-4658-8a35-1be03377a679.jpg?v=1601984297"},{"product_id":"a-jewish-bakers-pastry-secrets-recipes-from-a-new-york-baking-legend-for-strudel-stollen-danishes-puff-pastry-and-more","title":"A Jewish Baker's Pastry Secrets: Recipes from a New York Baking Legend for Strudel, Stollen, Danishes, Puff Pastry, and More","description":"\u003cp\u003eGeorge Greenstein has a gift for teaching home bakers to think, work, and bake like pros. In THE JEWISH BAKERS PASTRY SECRETS, he spins master dough recipes for bundt, babka, strudel, gugelhopf, stollen, pressburger, puff pastry, and Danish into more than 200 recipes and variations for pastries (Napoleons), coffee cakes, sweet buns (Cinnamon Babka, Sticky Buns), and miniature pastries (Triple Chocolate Rugelach). A basics chapter with 40 recipes for icings, glazes, fillings, and more; step-by-step line illustrations of tricky techniques; and versions of many of the master doughs scaled for professionals, round out a comprehensive set of building blocks for both home and professional pastry bakers.\u003c\/p\u003e\n\n\u003cp\u003eFormat: Hardcover\u003cbr\u003e\nPublished: in USA in 2015\u003cbr\u003e\nPublisher: Ten Speed Press\u003cbr\u003e\nPages: 202\u003cbr\u003e\nLanguage: English\u003cbr\u003e\nISBN 13: 9781607746737\u003cbr\u003e\nISBN 10: 1607746735\u003c\/p\u003e","brand":"George Greenstein, Elaine Greenstein (CON), Julia Greenstein (CON), Isaac Bleicher (CON)","offers":[{"title":"Default Title","offer_id":32777558458471,"sku":"","price":30.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0282\/6066\/3399\/products\/1607746735_116932fe-4968-405a-ac01-110453d24a19.jpg?v=1601984256"},{"product_id":"salt-fat-acid-heat-mastering-the-elements-of-good-cooking","title":"Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking","description":"\u003cp\u003eA visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared \"America's next great cooking teacher\" by Alice Waters.\u003c\/p\u003e\n\n\n\n\u003cp\u003eIn the tradition of The Joy of Cooking and How to Cook Everything comes Salt, Fat, Acid, Heat, an ambitious new approach to cooking by a major new culinary voice. Chef and writer Samin Nosrat has taught everyone from professional chefs to middle school kids to author Michael Pollan to cook using her revolutionary, yet simple, philosophy. Master the use of just four elements--Salt, which enhances flavor; Fat, which delivers flavor and generates texture; Acid, which balances flavor; and Heat, which ultimately determines the texture of food--and anything you cook will be delicious. By explaining the hows and whys of good cooking, Salt, Fat, Acid, Heat will teach and inspire a new generation of cooks how to confidently make better decisions in the kitchen and cook delicious meals with any ingredients, anywhere, at any time.\u003c\/p\u003e\n\n\n\n\u003cp\u003eEchoing Samin's own journey from culinary novice to award-winning chef, Salt, Fat Acid, Heat immediately bridges the gap between home and professional kitchens. With charming narrative, illustrated walkthroughs, and a lighthearted approach to kitchen science, Samin demystifies the four elements of good cooking for everyone. Refer to the canon of 100 essential recipes--and dozens of variations--to put the lessons into practice and make bright, balanced vinaigrettes, perfectly caramelized roast vegetables, tender braised meats, and light, flaky pastry doughs.\u003c\/p\u003e\n\n\n\n\u003cp\u003eFeaturing 150 illustrations and infographics that reveal an atlas to the world of flavor by renowned illustrator Wendy MacNaughton, Salt, Fat, Acid, Heat will be your compass in the kitchen. Destined to be a classic, it just might be the last cookbook you'll ever need.\u003c\/p\u003e\n\n\n\n\u003cp\u003eWith a foreword by Michael Pollan.\u003c\/p\u003e\n\n\u003cp\u003eFormat: Hardcover\u003cbr\u003e\nPublished: in USA in 2017\u003cbr\u003e\nPublisher: Simon \u0026amp; Schuster\u003cbr\u003e\nPages: 469\u003cbr\u003e\nLanguage: English\u003cbr\u003e\nISBN 13: 9781476753836\u003cbr\u003e\nISBN 10: 1476753830\u003c\/p\u003e","brand":"Samin Nosrat, Wendy Macnaughton (ILT), Michael Pollan (FRW)","offers":[{"title":"Default Title","offer_id":32777585819751,"sku":"","price":40.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0282\/6066\/3399\/products\/1476753830_04436534-102d-4404-aa32-15ecfb7d1735.jpg?v=1601983609"},{"product_id":"kitchen-confidential-insiders-edition","title":"Kitchen Confidential: Insider's Edition","description":"\u003cp\u003eAfter twenty-five years of 'sex, drugs, bad behaviour and haute cuisine', chef and novelist Anthony Bourdain decided to tell all. From his first oyster in the Gironde to his lowly position as a dishwasher in a honky-tonk fish restaurant in Provincetown; from the kitchen of the Rainbow Room atop the Rockefeller Center to drug dealers in the East Village, from Tokyo to Paris and back to New York again, Bourdain's tales of the kitchen are as passionate as they are unpredictable, as shocking as they are funny.\u003c\/p\u003e\n\u003cp\u003eFormat: Paperback\u003cbr\u003e Published: in UK in 2013\u003cbr\u003e Publisher: Bloomsbury Publishing PLC\u003cbr\u003e Pages: 384\u003cbr\u003e Language: English\u003cbr\u003e ISBN 13: 9781408845042\u003cbr\u003e ISBN 10: 1408845040\u003c\/p\u003e","brand":"Anthony Bourdain","offers":[{"title":"Default Title","offer_id":32777610985575,"sku":"","price":16.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0282\/6066\/3399\/products\/Screenshot_2021-04-10Gardners-KitchenConfidentialInsider_sEdition.png?v=1618048460"},{"product_id":"save-me-the-plums-my-gourmet-memoir","title":"Save Me the Plums: My Gourmet Memoir","description":"\u003cp\u003eFormat: Paperback\u003cbr\u003e\nPublished: in USA in 2020\u003cbr\u003e\nPublisher: Random House Inc\u003cbr\u003e\nPages: 271\u003cbr\u003e\nLanguage: English\u003cbr\u003e\nISBN 13: 9780812982381\u003cbr\u003e\nISBN 10: 081298238X\u003cbr\u003e\nEdition: Reprint\u003c\/p\u003e","brand":"Ruth Reichl","offers":[{"title":"Default Title","offer_id":32777645817959,"sku":"","price":19.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0282\/6066\/3399\/products\/081298238X_d1a38ddc-4e8c-4856-a057-340836a6144b.jpg?v=1601981665"},{"product_id":"the-dairy-restaurant","title":"The Dairy Restaurant","description":"\u003cp\u003eBen Katchor retells the history of where we choose to eat--a history that starts with the first man who was allowed to enter a walled garden and encouraged by the garden's owner to enjoy its fruits. He examines the biblical milk-and-meat taboo, the first vegetarian practices, and the invention of the restaurant. Through text and drawings, Katchor illuminates the historical confluence of events and ideas that led to the development of a \"milekhdike (dairy) personality\" and the proliferation of dairy restaurants in America, and he recollects his own experiences in many of these iconic restaurants just before they disappeared.\u003c\/p\u003e \n\n\u003cp\u003eFormat: Hardcover\u003cbr\u003e\nPublished: in USA in 2020\u003cbr\u003e\nPublisher: Schocken Books\u003cbr\u003e\nPages: 496\u003cbr\u003e\nLanguage: English\u003cbr\u003e\nISBN 13: 9780805242195\u003cbr\u003e\nISBN 10: 0805242198\u003c\/p\u003e","brand":"Ben Katchor","offers":[{"title":"Default Title","offer_id":32777650143335,"sku":null,"price":32.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0282\/6066\/3399\/products\/0805242198_709b0175-88d0-4ec1-81bb-be34e4825b60.jpg?v=1601981562"},{"product_id":"the-philosophy-of-tea","title":"The Philosophy of Tea","description":"\u003cp\u003eHow did drinking the infusions of a unique plant from China become a vital part of everyday life? This gift book presents an entertaining and illuminating introduction to the history and culture of tea, from its origins in the Far East to the flavours and properties of different varieties, and the rituals of tea preparation and drinking around the world. This simple hot beverage is suffused with artistic and religious overtones. The Chinese Ch'a Ching gave very precise guidelines to the preparation and sipping of tea, and the Japanese tea ceremony elevated it to an art form. Following its introduction to the royal court in the seventeenth century, the British created their own traditions, from the elaborate etiquette of afternoon tea to the humble pot of tea at the heart of family life, and the modern appreciation for specialty infusions.\u003c\/p\u003e\n\n\u003cp\u003eFormat: Hardcover\u003cbr\u003e\nPublished: in UK in 2020\u003cbr\u003e\nPublisher: British Library Board\u003cbr\u003e\nPages: 112\u003cbr\u003e\nLanguage: English\u003cbr\u003e\nISBN 13: 9780712352598\u003cbr\u003e\nISBN 10: 0712352597\u003c\/p\u003e","brand":"Tony Gebely","offers":[{"title":"Default Title","offer_id":32777686319207,"sku":"","price":13.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0282\/6066\/3399\/products\/0712352597.jpg?v=1598339751"},{"product_id":"rough-spirits-high-society-the-culture-of-drink","title":"Rough Spirits \u0026 High Society: The Culture of Drink","description":"\u003cp\u003eThe tavern, the inn, the coffee house, the tea shop: these are places where, throughout history, we have met and socialised and where the issues of the day could be discussed over a drink. Rough Spirits and High Society shows the surprising, often subversive ways in which drinking has changed the world, and the ways in which society has struggled to control the places where people drink. Postal services developed between networks of inns and enabled modern communication.\u003c\/p\u003e\n\n\n\n\u003cp\u003eThe first insurance companies were created in the coffee houses. Gin palaces prompted moral outrage. The suffragette movement found its birthplace in tea shops which allowed women to meet across social classes.\u003c\/p\u003e\n\n\n\n\u003cp\u003eThis generously illustrated book unveils the little-known ways that drinks, whether alcoholic or caffeinated, have found their place at the centre of our social and political lives.\u003c\/p\u003e\n\n\u003cp\u003eFormat: Hardcover\u003cbr\u003e\nPublished: in UK in 2017\u003cbr\u003e\nPublisher: British Library\u003cbr\u003e\nPages: 176\u003cbr\u003e\nLanguage: English\u003cbr\u003e\nISBN 13: 9780712352154\u003cbr\u003e\nISBN 10: 0712352155\u003c\/p\u003e","brand":"Ruth Ball","offers":[{"title":"Default Title","offer_id":32777686548583,"sku":"","price":21.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0282\/6066\/3399\/products\/0712352155.jpg?v=1598339754"},{"product_id":"the-full-english-cassoulet-making-do-in-the-kitchen","title":"The Full English Cassoulet: Making Do In the Kitchen","description":"\u003cp\u003eRichard Mabey began experimenting with cooking as soon as he was big enough to clamber to the cupboard where the powdered chocolate was kept. At scout camp he learned how to cook a Sussex Pond Pudding in a billy-can, and thirty years ago he permanently broadened the nation's palate with his guide to edible wild plants, Food For Free. His new book is a joyous exploration of local ingredients, broadening your horizons by travelling, vernacular heritage, and making use of everything except, as the saying goes, 'the pig's squeal'.\u003c\/p\u003e\n\n\n\n\u003cp\u003eIt includes: Collecting Corsican chestnut receipes and American mushroom ideas, and meditating on what a forest-food culture would have been like; Cooking eggs in nothing but the sun; Making bread the prehistoric way - with old beer; Exploring the outer limits of apple cusine (i.e. the outer limit is making leather out of apples); 'Cooking against the grain' - if we didn't have access to wheat, what could we make with nuts? How to deal with gluts - those autumn mountains of beans and courgettes; Making-do the wartime way - canny tricks his mother taught him; re-introducing his father's passion for offals.\u003c\/p\u003e\n\n\u003cp\u003eFormat: Hardcover\u003cbr\u003e\nPublished: in UK in 2008\u003cbr\u003e\nPublisher: Vintage Books\u003cbr\u003e\nPages: 224\u003cbr\u003e\nLanguage: English\u003cbr\u003e\nISBN 13: 9780701182533\u003cbr\u003e\nISBN 10: 0701182539\u003c\/p\u003e","brand":"Richard Mabey","offers":[{"title":"Default Title","offer_id":32777688416359,"sku":"","price":14.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0282\/6066\/3399\/products\/0701182539.jpg?v=1598339795"},{"product_id":"fresh-a-perishable-history","title":"Fresh: A Perishable History","description":"\u003cp\u003eThat rosy tomato perched on your plate in December is at the end of a great journey - not just over land and sea, but across a vast and varied cultural history. This is the territory charted in Fresh. Opening the door of an ordinary refrigerator, it tells the curious story of the quality stored inside: freshness. We want fresh foods to keep us healthy, and to connect us to nature and community. We also want them convenient, pretty, and cheap. \"Fresh\" traces our paradoxical hunger to its roots in the rise of mass consumption, when freshness seemed both proof of and an antidote to progress. Susanne Freidberg begins with refrigeration, a trend as controversial at the turn of the twentieth century as genetically modified crops are today. Consumers blamed cold storage for high prices and rotten eggs but, ultimately, aggressive marketing, advances in technology, and new ideas about health and hygiene overcame this distrust. Freidberg then takes six common foods from the refrigerator to discover what each has to say about our notions of freshness. Fruit, for instance, shows why beauty trumped taste at a surprisingly early date. In the case of fish, we see how the value of a living, quivering catch has ironically hastened the death of species. And of all supermarket staples, why has milk remained the most stubbornly local? Local livelihoods; global trade; the politics of taste, community, and environmental change: all enter into this lively, surprising, yet sobering tale about the nature and cost of our hunger for freshness.\u003c\/p\u003e\n\n\u003cp\u003eFormat: Hardcover\u003cbr\u003e\nPublished: in USA in 2009\u003cbr\u003e\nPublisher: Harvard University Press\u003cbr\u003e\nPages: 408\u003cbr\u003e\nLanguage: English\u003cbr\u003e\nISBN 13: 9780674032910\u003cbr\u003e\nISBN 10: 0674032918\u003c\/p\u003e","brand":"Susanne Freidberg","offers":[{"title":"Default Title","offer_id":32777693659239,"sku":"","price":12.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0282\/6066\/3399\/products\/0674032918.jpg?v=1598339992"},{"product_id":"the-soul-of-a-chef","title":"The Soul of a Chef","description":"\u003cp\u003eThe journalist-author of The Making of a Chef draws on his own love of good food to journey into the heart of the men and women whose goal is to serve perfect food, drawing on the collective experiences of three talented young chefs to reveal the dreams, goals, and ideas of great chefs.\u003c\/p\u003e\n\n\u003cp\u003eFormat: Hardcover\u003cbr\u003e\nPublished: in USA in 2000\u003cbr\u003e\nPublisher: Viking\u003cbr\u003e\nPages: 371\u003cbr\u003e\nLanguage: English\u003cbr\u003e\nISBN 13: 9780670891559\u003cbr\u003e\nISBN 10: 067089155X\u003c\/p\u003e","brand":"Michael Ruhlman","offers":[{"title":"Default Title","offer_id":32777697689703,"sku":"","price":8.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0282\/6066\/3399\/products\/067089155X.jpg?v=1598340028"},{"product_id":"a-short-history-of-drunkenness","title":"A Short History of Drunkenness","description":"Traces our relationship with alcohol through history, from the #1 Sunday Times bestselling author. Will appeal to fans of Ian Mortimer's The Time Traveller's Guide To Medieval England and the QI books.\u003cbr\u003e\u003cbr\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003eFormat: Paperback\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003ePublished: UK, 2018\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003ePublisher: Penguin Books Ltd\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003ePages: 256\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003eLanguage: English\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003eISBN 13: 9780241359242\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003eISBN 10: 0241359244\u003cbr\u003e\n\u003c\/div\u003e\n\u003cbr\u003e","brand":"Mark Forsyth","offers":[{"title":"Default Title","offer_id":33074692718695,"sku":"","price":14.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0282\/6066\/3399\/products\/Screenshot_2020-12-12Gardners-AShortHistoryofDrunkenness.png?v=1607772698"},{"product_id":"people-who-love-to-eat-are-always-the-best-people-and-other-wisdom","title":"People Who Love to Eat Are Always the Best People And Other Wisdom","description":"If you're afraid of butter, use cream. So decrees Julia Child, the legendary culinary authority and cookbook author who taught America how to cook--and how to eat. This delightful volume of quotations compiles some of Julia's most memorable lines on eating--The only time to eat diet food is while you're waiting for the steak to cook--on drinking, on life--I think every woman should have a blowtorch--on love, travel, France, and much more. Perfect for Julia fans, home cooks, and anyone who simply loves to eat and drink.\u003cbr\u003e\u003cbr\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003eFormat: Hardcover\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003ePublished: USA, 2020\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003ePublisher: Alfred a Knopf Inc\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003ePages: 147\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003eLanguage: English\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003eISBN 13: 9780525658795\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003eISBN 10: 0525658793\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e","brand":"Julia Child","offers":[{"title":"Default Title","offer_id":33082333692007,"sku":null,"price":19.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0282\/6066\/3399\/products\/Screenshot_2020-12-17Gardners-PeopleWhoLovetoEatAreAlwaystheBestPeopleAndOtherWisdom.png?v=1608230473"},{"product_id":"vegan-savvy-the-experts-guide-to-nutrition-on-a-plant-based-diet","title":"Vegan Savvy: The expert's guide to nutrition on a plant-based diet","description":"Veganism is one of the fastest growing movements across the world. As with any diet, when you change what you eat, you also have to change the way you eat and how you think about food. This is the simple, flexible and nutritionally approved way to make it easier to stick to a vegan diet without compromising on health.\u003cbr\u003e\u003cbr\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003eFormat: Paperback\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003ePublished: UK, 2020\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003ePublisher: Pavilion Books\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003ePages: 176\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003eLanguage: English\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003eISBN 13: 9781911663416\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003eISBN 10: 1911663410\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e","brand":"Azmina Govindji","offers":[{"title":"Default Title","offer_id":33083443413095,"sku":"","price":17.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0282\/6066\/3399\/products\/Screenshot_2020-12-18Gardners-VeganSavvyTheexpert_sguidetonutritiononaplant-baseddiet.png?v=1608310425"},{"product_id":"the-diet-myth-the-real-science-behind-what-we-eat","title":"The Diet Myth : The Real Science Behind What We Eat","description":"A fascinating and original look at the impact of food on our bodies underpinned by cutting-edge research' Michael MosleyWhy do most diets fail? Why does one person eat a certain meal and gain weight, while another eating the same meal loses pounds? Why, despite all the advice about what to eat, are we all still getting fatter?The answers are much more surprising - and fascinating - than we've been led to believe. The key to health and weight loss lies not in the latest fad diet, nor even in the simple mantra of 'eat less, exercise more', but in the microbes already inside us. Drawing on the latest science and his own pioneering research, Professor Tim Spector demystifies the common misconceptions about fat, calories, vitamins and nutrients.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e Only by understanding what makes our own personal microbes tick can we overcome the confusion of modern nutrition, and achieve a healthy gut and a healthy body.\u003cbr\u003e\u003cbr\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003eFormat: Paperback\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003ePublished: UK, 2016\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003ePublisher: Orion Publishing Co\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003ePages: 336\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003eLanguage: English\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003eISBN 13: 9781780229003\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003eISBN 10: 1780229003\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e","brand":"Tim Spector","offers":[{"title":"Default Title","offer_id":33093270110311,"sku":"","price":12.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0282\/6066\/3399\/products\/Screenshot_2020-12-27Gardners-TheDietMythTheRealScienceBehindWhatWeEat.png?v=1609082216"},{"product_id":"dirt-adventures-in-french-cooking","title":"Dirt: Adventures in French Cooking","description":"For most of his adult life, Bill Buford had secretly wanted to find himself in France, in a French kitchen, having mastered the art of French haute cuisine. And where better than Lyon, the most Frenchly authentic of cities and the historic gastronomic capital of the world? There were a few obstacles: he didn't speak a word of French, he had no formal training, he didn't know a soul in Lyon, and his wife and two twin toddlers currently lived in New York City. So begins Bill Buford's vivid, hilarious, intimate account of his five-year odyssey in French cuisine.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eAfter realising that a stage in France was the necessary first step, he moves with his young family to Lyon. Studying at L'Institut Bocuse, cooking at the storied, Michelin-starred La Mere Brazier, enduring the endless hours and exacting rigeur of the kitchen, Buford becomes a man obsessed - with proving himself on the line, proving that he is worthy of the gastronomic secrets he is learning, proving that French cooking actually derives from (mon dieu!) the Italian. As he befriends the local baker, attends a pig slaughter, and gradually earns the acceptance of the locals and his fellow chefs, Buford comes to understand the true grit, precision and passion of the French kitchen.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eWarm, insightful and richly entertaining, Dirt is a feast of a book, which is sure to become a classic of food writing on France.\u003cbr\u003e\u003cbr\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003eFormat: Hardcover\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003ePublished: UK, 2020\u003cbr\u003ePublisher: Vintage Publishing\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003ePages: 432\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003eLanguage: English\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003eISBN 13: 9781787333116\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003eISBN 10: 1787333116\u003cbr\u003e\n\u003c\/div\u003e\n\u003cbr\u003e","brand":"Bill Buford","offers":[{"title":"Default Title","offer_id":33093890474087,"sku":"","price":23.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0282\/6066\/3399\/products\/Screenshot_2020-12-28Gardners-DirtAdventuresinFrenchCooking.png?v=1609158154"},{"product_id":"mastering-the-art-of-french-cooking-vol-1","title":"Mastering the Art of French Cooking, Vol.1","description":"\u003cp\u003e'This isn't just any cookery book. It is Mastering the Art of French Cooking, first published in 1961, and it's a book that is a statement, not of culinary intent, but of aspiration, a commitment to a certain sort of good life, a certain sort of world-view; a votive object implying taste and appetite and a little je ne sais quoi. Julia Child was like Amelia Earhart, or Eleanor Roosevelt: she was a hero who'd gone out there and made a difference.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003eFormat: Paperback\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003ePublished: UK, 2011\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003ePublisher: Penguin Books Ltd\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003ePages:  784\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003eLanguage: English \u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003eISBN 13: 9780241956465\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003eISBN 10: 0241956463\u003cbr\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Julia Child, Louisette Bertholle, Simone Beck","offers":[{"title":"Default Title","offer_id":39250329927783,"sku":"","price":17.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0282\/6066\/3399\/products\/Screenshot_2021-02-26Gardners-MasteringtheArtofFrenchCooking_Vol1.png?v=1614350285"},{"product_id":"going-vegan-your-daily-planner-everything-you-need-to-transition-to-a-vegan-diet","title":"Going Vegan: Your Daily Planner : Everything You Need to Transition to a Vegan Diet","description":"Transition to veganism smoothly with this interactive step-by-step guided journal to help you kickstart your vegan diet with delicious recipes, detailed nutritional information, and prompts to record your progress. Starting to experiment with the world of vegan food? Looking for help keeping your healthy, plant-based eating on track? Ready to take the next step from vegan-ish to full-time vegan? This guided journal is here to help! Going vegan doesn't need to be a scary, drastic change! With the right guide you don't need to cut out your favorite foods or restock your home with a new pantry-you can jump head first into a fully vegan lifestyle. In 12 short weeks you can transition to whatever level of veganism is right for you and make it a transformation that will last.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e Going Vegan: Your Daily Planner includes easy vegan recipes, detailed nutritional information, and interactive journaling pages that let you track your water, food, and progress every day while creating delicious meals that keep you happy and healthy...all while staying animal-friendly. Get inspired by this motivational daily planner and take the next steps towards making your own vegan diet a success.\u003cbr\u003e\u003cbr\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003eFormat: Oversized Paperback\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003ePublished: USA, 2019\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003ePublisher: Adams Media Corporation\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003ePages: 240\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003eLanguage: English\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003eISBN 13: 9781507212066\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003eISBN 10: 1507212062\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e\u003c\/div\u003e\n\u003cbr\u003e","brand":"Michelle Neff","offers":[{"title":"Default Title","offer_id":39257291292775,"sku":"","price":17.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0282\/6066\/3399\/products\/Screenshot_2021-03-04Gardners-GoingVeganYourDailyPlannerEverythingYouNeedtoTransitiontoaVeganDiet.png?v=1614859196"},{"product_id":"bluffers-guide-to-veganism","title":"Bluffer's Guide to Veganism","description":"For anyone who might be thinking of stepping into the strange and challenging Vegan world of yeast flakes and cauliflower wings, The Bluffer's Guide to Veganism ensures that you will become an instant expert on strictly animal free diets (and wardrobes).\u003cbr\u003e\u003cbr\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003eFormat: Small Paperback\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003ePublished: Haynes Publishing Group\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003ePublisher: UK, 2019\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003ePages: 128\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003eLanguage: English\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003eISBN 13: 9781785216701\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003eISBN 10: 1785216708\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e\u003c\/div\u003e\n\u003cbr\u003e","brand":"Boris Starling","offers":[{"title":"Default Title","offer_id":39257473024103,"sku":"","price":9.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0282\/6066\/3399\/products\/Screenshot_2021-03-04Gardners-Bluffer_sGuidetoVeganismInstantwitandwisdom.png?v=1614871949"},{"product_id":"slow-rise-a-bread-making-adventure","title":"Slow Rise: A Bread-Making Adventure","description":"\u003cp\u003eOver the course of a year, Robert Penn learns how to plant, harvest, thresh and mill his own wheat, in order to bake bread for his family. In returning to this pre-industrial practice, he tells the fascinating story of our relationship with bread: from the domestication of wheat in the Fertile Crescent at the dawn of civilization, to the rise of mass-produced loaves and the resurgence in homebaking today.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eGathering knowledge and wisdom from experts around the world - farmers on the banks of the Nile, harvesters in the American Midwest and Parisian boulangers - Penn reconnects the joy of making and eating bread with a deep appreciation for the skill and patience required to cultivate its key ingredient. This book is a celebration of the millennia-old craft of breadmaking, and how it is woven into the story of humanity.\u003c\/p\u003e\n\u003cp\u003eFormat: Hardcover\u003cbr\u003e Published: in UK in 2021\u003cbr\u003e Publisher: Penguin Books Ltd\u003cbr\u003e Pages: 227\u003cbr\u003e Language: English\u003cbr\u003e ISBN 13: 9780241352083\u003cbr\u003e ISBN 10: 0241352088\u003cbr\u003e\u003c\/p\u003e","brand":"Penn, Robert","offers":[{"title":"Default Title","offer_id":39274097967207,"sku":"","price":23.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0282\/6066\/3399\/products\/0241352088.jpg?v=1615814792"},{"product_id":"french-country-cooking","title":"French Country Cooking","description":"\u003cp\u003eHere, Elizabeth David describes some of the splendid regional cookery of France. A wide variety of recipes has been included, from the primitive peasant soup of the Basque country, to the refined Burgundian dish of hare with a cream sauce and chestnut puree.\u003c\/p\u003e\n\u003cp\u003eFormat: Paperback\u003cbr\u003e Published: in UK in 2001\u003cbr\u003e Publisher: Penguin Books\u003cbr\u003e Pages: 208\u003cbr\u003e Language: English\u003cbr\u003e ISBN 13: 9780140299779\u003cbr\u003e ISBN 10: 0140299777\u003cbr\u003e\u003c\/p\u003e","brand":"Elizabeth David","offers":[{"title":"Default Title","offer_id":39304982528103,"sku":"","price":13.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0282\/6066\/3399\/products\/9780140299779.jpg?v=1617879498"},{"product_id":"world-travel-an-irrelevent-guide","title":"World Travel: An Irrelevent Guide","description":"A celebration of the life and legacy of one of the most important food writers of all time - the inimitable Anthony BourdainAnthony Bourdain saw more of the world than nearly anyone. His travels took him from his hometown of New York to a tribal longhouse in Borneo, from cosmopolitan Buenos Aires, Paris, and Shanghai to the stunning desert solitude of Oman's Empty Quarter - and many places beyond. In World Travel, a life of experience is collected into an entertaining, practical, fun and frank travel guide that gives readers an introduction to some of his favorite places - in his own words.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e Featuring essential advice on how to get there, what to eat, where to stay and, in some cases, what to avoid. Additionally, each chapter includes illustrations by Wesley Allsbrook. Supplementing Bourdain's words are a handful of essays by friends, colleagues, and family that tell even deeper stories about a place, including sardonic accounts of traveling with Bourdain by his brother, Chris; a guide to Chicago's best cheap eats by legendary music producer Steve Albini, and more.\u003cbr\u003e\u003cbr\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003eFormat: Hardcover \u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003ePublished: UK, 2021\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003ePublisher: \u003cspan data-mce-fragment=\"1\"\u003e\u003ca href=\"https:\/\/www.gardners.com\/Search?Publisher=Bloomsbury%20Publishing%20PLC\u0026amp;fq=14120\" data-mce-fragment=\"1\" data-mce-href=\"https:\/\/www.gardners.com\/Search?Publisher=Bloomsbury%20Publishing%20PLC\u0026amp;fq=14120\"\u003eBloomsbury Publishing PLC\u003c\/a\u003e\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003ePages:  480\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003eLanguage: English\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003eISBN 13: 9781526630216\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003eISBN 10: 1526630214\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e\u003c\/div\u003e\n\u003cbr\u003e","brand":"Anthony Bourdain, Laurie Woolever","offers":[{"title":"Default Title","offer_id":39404873973863,"sku":"","price":24.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0282\/6066\/3399\/products\/9781526630216.jpg?v=1626435001"},{"product_id":"dirt-adventures-in-french-cooking-1","title":"Dirt : Adventures in French Cooking","description":"From the author of the widely acclaimed Heat, an exhilarating account of Bill Buford's adventures in the world of French cooking. 'A romping, chomping, savoury tour de force... Hilarious' Simon SchamaWhat does it take to master French cooking? This is the question that drives Bill Buford to abandon his perfectly happy life in New York City and (with his wife and three-year-old twin sons in tow) move to Lyon, the so-called gastronomic capital of France.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e But what was meant to be six months in a new city turns into a wild five-year odyssey. As Buford apprentices at Lyon's best boulangerie, studies at a legendary culinary school and cooks at a storied Michelin-starred restaurant, he discoveries the true grit, precision and passion of the French kitchen. \u003cbr\u003e\u003cbr\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003eFormat: Paperback \u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003ePublished: UK, 2021\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003ePublisher: Vintage Publishing\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003ePages: 432\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003eLanguage: English \u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003eISBN 13: 9780099464440\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003eISBN 10: 0099464446\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e\u003c\/div\u003e\n\u003cbr\u003e","brand":"Bill Buford","offers":[{"title":"Default Title","offer_id":39530695000167,"sku":"","price":13.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0282\/6066\/3399\/products\/9780099464440.jpg?v=1636545611"},{"product_id":"the-sorcerers-apprentices-a-season-at-el-bulli","title":"The Sorcerer's Apprentices : A Season at el Bulli","description":"\u003cp\u003eIt was, arguably, the most famous restaurant in the world and perhaps one of the most significant and influential ever: the legendary 'el Bulli' in Catalonia, which closed in 2011, attained a near-mythic reputation for culinary wizardry. 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More than 180 esteemed contributors (including 58 new to this edition) range from internationally renowned academics to some of the most famous wine writers and wine specialists in the world.\u003cbr\u003eNow exhaustively updated, this fourth edition incorporates the very latest international research to present 300 new entries on topics ranging from additives and wine apps to WSET and Zelen. Over 60 per cent of all entries have been revised; and useful lists and statistics are appended, including a unique list of the world's controlled appellations and their permitted grape varieties, as well as vineyard area, wine production and consumption by country. 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Now, for the very first time, Ducasse shares a lifetime of culinary inspirations and passions in a book that is part memoir and part manifesto. \u003cem\u003eGood Taste \u003c\/em\u003etakes us on a journey from his childhood, where he picked mushrooms with his grandfather on a farm in Les Landes, to setting up groundbreaking schools and restaurants across the world. \u003c\/span\u003e\u003cspan\u003eHe is now taking off his chef's whites and passing on what he knows to the next generation.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eFormat: Hardcover\u003cbr\u003ePublished: UK, 2025\u003cbr\u003ePublisher: Pushkin Press\u003cbr\u003ePages: 192\u003cbr\u003eLanguage: English\u003cbr\u003eISBN 10: 1805334808\u003cbr\u003eISBN 13: 9781805334804\u003c\/span\u003e\u003c\/p\u003e","brand":"Alain Ducasse","offers":[{"title":"Default Title","offer_id":51712914653450,"sku":null,"price":21.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0282\/6066\/3399\/files\/imagesaaaaa.jpg?v=1756546113"},{"product_id":"tart-misadventures-of-an-anonymous-chef","title":"Tart: Misadventures of an Anonymous Chef","description":"\u003cp\u003eSlutty Cheff is an anonymous London chef who knows what it’s really like to work in the capital's hectic restaurant scene. From working sixty-hour weeks in windowless kitchens and being the only woman in the changing room to the pure thrill of a busy service, falling in love with other chefs and cycling home through a city bubbling over with potential, Slutty Cheff’s misadventures in food and sex are about experiencing and embracing life to the fullest. The pleasure and the chaos included .\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv dir=\"ltr\"\u003e\n\u003cdiv dir=\"ltr\"\u003e\n\u003cdiv dir=\"ltr\"\u003e\n\u003cdiv dir=\"ltr\"\u003e\n\u003cdiv dir=\"ltr\"\u003e\n\u003cdiv dir=\"ltr\"\u003e\n\u003cdiv dir=\"ltr\"\u003e\n\u003cdiv dir=\"ltr\"\u003e\n\u003cdiv dir=\"ltr\"\u003e\n\u003cdiv dir=\"ltr\"\u003e\n\u003cspan style=\"color: rgb(0,0,0); font-family: 'Nunito Sans',sans-serif; font-size: 13px;\"\u003eFormat: Hardcover\u003c\/span\u003e\u003cbr style=\"box-sizing: border-box; color: rgb(0,0,0); font-family: 'Nunito Sans',sans-serif; font-size: 13px;\"\u003e\u003cspan style=\"color: rgb(0,0,0); font-family: 'Nunito Sans',sans-serif; font-size: 13px;\"\u003ePublished: UK, 2025\u003c\/span\u003e\u003cbr style=\"box-sizing: border-box; color: rgb(0,0,0); font-family: 'Nunito Sans',sans-serif; font-size: 13px;\"\u003e\u003cspan style=\"color: rgb(0,0,0); font-family: 'Nunito Sans',sans-serif; font-size: 13px;\"\u003ePublisher: Bloomsbury Publishing PLC\u003c\/span\u003e\u003cbr style=\"box-sizing: border-box; color: rgb(0,0,0); font-family: 'Nunito Sans',sans-serif; font-size: 13px;\"\u003e\u003cspan style=\"color: rgb(0,0,0); font-family: 'Nunito Sans',sans-serif; font-size: 13px;\"\u003ePages: 336\u003c\/span\u003e\u003cbr style=\"box-sizing: border-box; color: rgb(0,0,0); font-family: 'Nunito Sans',sans-serif; font-size: 13px;\"\u003e\u003cspan style=\"color: rgb(0,0,0); font-family: 'Nunito Sans',sans-serif; font-size: 13px;\"\u003eLanguage: English\u003c\/span\u003e\u003cbr style=\"box-sizing: border-box; color: rgb(0,0,0); font-family: 'Nunito Sans',sans-serif; font-size: 13px;\"\u003e\u003cspan style=\"color: rgb(0,0,0); font-family: 'Nunito Sans',sans-serif; font-size: 13px;\"\u003eISBN 10: 1526682699\u003c\/span\u003e\u003cbr style=\"box-sizing: border-box; color: rgb(0,0,0); font-family: 'Nunito Sans',sans-serif; font-size: 13px;\"\u003e\u003cspan style=\"color: rgb(0,0,0); font-family: 'Nunito Sans',sans-serif; font-size: 13px;\"\u003eISBN 13: 9781526682697\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Slutty Cheff","offers":[{"title":"Default Title","offer_id":51886935408906,"sku":null,"price":21.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0282\/6066\/3399\/files\/9781526682697.jpg?v=1759488706"},{"product_id":"around-the-table-52-essays-on-food-life","title":"Around the Table: 52 Essays on Food \u0026 Life","description":"\u003cp\u003e\u003cem\u003eA table is where we eat and talk, where we connect...What and how we eat remains a source of constant fascination to me, as is how particular ingredients spread across the world. 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Moving, funny and incisive, together these pieces form a memoir through food.\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv dir=\"ltr\"\u003e\n\u003cspan style=\"color: rgb(0,0,0); font-family: 'Nunito Sans',sans-serif; font-size: 13px;\"\u003eFormat: Hardcover\u003c\/span\u003e\u003cbr style=\"box-sizing: border-box; color: rgb(0,0,0); font-family: 'Nunito Sans',sans-serif; font-size: 13px;\"\u003e\u003cspan style=\"color: rgb(0,0,0); font-family: 'Nunito Sans',sans-serif; font-size: 13px;\"\u003ePublished: UK, 2025\u003c\/span\u003e\u003cbr style=\"box-sizing: border-box; color: rgb(0,0,0); font-family: 'Nunito Sans',sans-serif; font-size: 13px;\"\u003e\u003cspan style=\"color: rgb(0,0,0); font-family: 'Nunito Sans',sans-serif; font-size: 13px;\"\u003ePublisher: Octopus Publishing Group\u003c\/span\u003e\u003cbr style=\"box-sizing: border-box; color: rgb(0,0,0); font-family: 'Nunito Sans',sans-serif; font-size: 13px;\"\u003e\u003cspan style=\"color: rgb(0,0,0); font-family: 'Nunito Sans',sans-serif; font-size: 13px;\"\u003ePages: 320\u003c\/span\u003e\u003cbr style=\"box-sizing: border-box; color: rgb(0,0,0); font-family: 'Nunito Sans',sans-serif; font-size: 13px;\"\u003e\u003cspan style=\"color: rgb(0,0,0); font-family: 'Nunito Sans',sans-serif; font-size: 13px;\"\u003eLanguage: English\u003c\/span\u003e\u003cbr style=\"box-sizing: border-box; color: rgb(0,0,0); font-family: 'Nunito Sans',sans-serif; font-size: 13px;\"\u003e\u003cspan style=\"color: rgb(0,0,0); font-family: 'Nunito Sans',sans-serif; font-size: 13px;\"\u003eISBN 10: 1846016002\u003c\/span\u003e\u003cbr style=\"box-sizing: border-box; color: rgb(0,0,0); font-family: 'Nunito Sans',sans-serif; font-size: 13px;\"\u003e\u003cspan style=\"color: rgb(0,0,0); font-family: 'Nunito Sans',sans-serif; font-size: 13px;\"\u003eISBN 13: 9781846016004\u003c\/span\u003e\n\u003c\/div\u003e","brand":"Diana Henry","offers":[{"title":"Default Title","offer_id":52166446383370,"sku":null,"price":29.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0282\/6066\/3399\/files\/9781846016004.jpg?v=1763983370"},{"product_id":"all-that-crumbs-allow","title":"All That Crumbs Allow","description":"\u003cp\u003eAll That Crumbs Allow is a recent, celebrated cookbook by Michelle Marek \u0026amp; Camilla Wynne, focusing on creative, delicious ways to use leftover bread and breadcrumbs, featuring 50 recipes from starters to desserts, often with Czech influences, and promoting resourcefulness in the kitchen with a charming, unpretentious style. It's praised for transforming humble bread into exciting dishes like breadcrumb cakes, tuna fritters, and even pasta, emphasizing flavor and joy over scarcity, with guest contributors and lovely illustrations. \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eFormat: Paperback\u003cbr\u003ePublished: Canada, 2025\u003cbr\u003ePublisher: A good egg book\u003cbr\u003ePages: 118\u003cbr\u003eLanguage: English\u003cbr\u003eISBN 10: 199922504X\u003cbr\u003eISBN 13: 9781999225049\u003c\/p\u003e","brand":"Camilla Wynne and Michelle Marek","offers":[{"title":"Default Title","offer_id":52234815766794,"sku":null,"price":19.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0282\/6066\/3399\/files\/Screenshot2025-12-08at13.57.29.png?v=1765198666"},{"product_id":"how-the-world-eats-where-our-food-comes-from-and-why-it-matters","title":"How the World Eats: Where Our Food Comes From and Why It Matters","description":"\u003cp\u003eHow we live is shaped by how we eat. 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His exploration takes him from cutting-edge technologies, such as new farming methods, cultured meat, GM and astronaut food, to the ethics and health of ultra processed food and aquaculture, as he takes a forensic look at the effectiveness of our food governance, the difficulties of food wastage and the effects of commodification.\u003c\/p\u003e\n\u003cp\u003eExtracting essential principles to guide how we eat in the future, \u003cem\u003eHow the World Eats \u003c\/em\u003eadvocates for a pluralistic, humane, resourceful and equitable global food philosophy, so we can build a food system fit for the twenty-first century and beyond.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eFormat: Paperback\u003cbr\u003ePublished: UK, 2025\u003cbr\u003ePublisher: Granta Books\u003cbr\u003ePages: 464\u003cbr\u003eLanguage: English\u003cbr\u003eISBN 10: 1783788585\u003cbr\u003eISBN 13: 9781783788583\u003c\/p\u003e","brand":"Julian Baggini","offers":[{"title":"Default Title","offer_id":52267424514314,"sku":null,"price":14.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0282\/6066\/3399\/files\/9781783788583.webp?v=1765799512"},{"product_id":"the-book-of-difficult-fruit-arguments-for-the-tart-tender-and-unruly-with-recipes","title":"The Book of Difficult Fruit: Arguments for the Tart, Tender, and Unruly (with recipes)","description":"\u003cp\u003e\u003ci\u003eA\u003c\/i\u003e is for aronia, berry member of the apple family, clothes-stainer, superfruit with reputed healing power. \u003ci\u003eD\u003c\/i\u003e is for durian, endowed with a dramatic rind and a shifting odor-peaches, old garlic.\u003cbr\u003e\u003cbr\u003e\u003ci\u003eM\u003c\/i\u003e is for medlar, name-checked by Shakespeare for its crude shape, beloved by gardeners for its flowers. \u003ci\u003eQ\u003c\/i\u003e is for quince, which, when fresh, gives off the scent of \"roses and citrus and rich women's perfume,\" but if eaten raw is so astringent it wicks the juice from one's mouth. \u003cbr\u003e\u003cbr\u003eIn a work of unique invention, these and other difficult fruits serve as the central ingredients of twenty-six lyrical essays (with recipes).\u003cbr\u003e\u003cbr\u003eWhat makes a fruit difficult? Its cultivation, its harvest, its preparation, the brevity of its moment for ripeness, its tendency toward rot or poison, the way it might overrun your garden. Here, these fruits will take you on unexpected turns and give sideways insights into relationships, self-care, land stewardship, medical and botanical history, and so much more. What if the primary way you show love is through baking, but your partner suffers from celiac disease? Why leave in the pits for Willa Cather's plum jam? 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