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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\n\n\n\n\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. 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Fermentation is one of the foundations behind noma's extraordinary flavour profiles.\u003c\/p\u003e\n\u003cp\u003eNow Rene 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 750 full-colour photographs, most of them step-by-step how-tos, and with every recipe approachably written and meticulously tested, Foundations of Flavor: 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. 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At the heart of Yotam and Sami's food is a shared home city: Jerusalem.\u003c\/p\u003e\n\u003cp\u003eBoth were born there in the same year, Sami on the Arab east side and Yotam in the Jewish west. Nearly 30 years later they met in London, and discovered they shared a language, a history, and a love of great food. Jerusalem sets 100 of Yotam and Sami's inspired, accessible recipes within the cultural and religious melting pot of this diverse city.\u003c\/p\u003e\n\u003cp\u003eWith culinary influences coming from its Muslim, Jewish, Arab, Christian and Armenian communities and with a Mediterranean climate, the range of ingredients and styles is stunning. From recipes for soups (spicy frikkeh soup with meatballs), meat and fish (chicken with caramelized onion and cardamom rice, sea bream with harissa and rose), vegetables and salads (spicy beetroot, leek and walnut salad), pulses and grains (saffron rice with barberries and pistachios), to cakes and desserts (clementine and almond syrup cake), there is something new for everyone to discover. Packed with beautiful recipes and with gorgeous photography throughout, Jerusalem showcases sumptuous Ottolenghi dishes in a dazzling setting.\u003c\/p\u003e\n\u003cp\u003eFormat: Hardcover\u003cbr\u003e Published: in UK in 2012\u003cbr\u003e Publisher: Ebury Press\u003cbr\u003e Pages: 320\u003cbr\u003e Language: English\u003cbr\u003e ISBN 13: 9780091943745\u003cbr\u003e ISBN 10: 0091943744\u003c\/p\u003e","brand":"Yotam Ottolenghi","offers":[{"title":"Default Title","offer_id":32783192621159,"sku":"","price":44.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0282\/6066\/3399\/products\/0091943744_ef1deca4-13eb-41fe-a701-68a31f0a880d.jpg?v=1603266101"},{"product_id":"la-buvette-recipes-wine-notes-from-paris","title":"La Buvette: Recipes \u0026 Wine Notes from Paris","description":"\u003cp\u003eInspired by the stylish, intimate, and laid-back vibes of La Buvette - a tiny wine shop that doubles as a bar and café - in Paris's 11th Arrondissement, this guide to wine, food, and Parisian lifestyle unlocks the secrets to achieving that coveted je ne sais quoi style of entertaining, along with revealing the best of the City of Light.\u003c\/p\u003e\n\n\n\n\u003cp\u003eLa Buvette's owner, Camille Fourmont, offers a look into the wine notes she uses to stock her shop and the incredible recipes she prepares in the shop's miniscule \"kitchen\" space. She also introduces some of Paris's best wine and food makers in intimate portraits. Included are fifty recipes for easy and delicious snacks and full meals perfect for impromptu grazing-style entertaining - with plenty of wine - such as Camille's \"famous\" Giant Beans with Citrus Zest; Pickled Egg with Furikake; Canned Sardines and Burnt Lemon; Baguette, Butter, and White Peach and Verbena Jam; and Crème Caramel.\u003c\/p\u003e\n\n\n\n\u003cp\u003eWith tips on selecting wine and sourcing antique kitchenware, recreating the charm and ease of Parisian-style entertaining has never been so enjoyable. 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With her trademark warmth and superpower ability to explain anything baking related, Claire is ready to make everyone a dessert person.\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: 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: Clarkson Potter\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003ePages: 367\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: 9781984826961\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003eISBN 10: 1984826964\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e","brand":"Claire Saffitz","offers":[{"title":"Default Title","offer_id":39266200584295,"sku":"","price":38.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0282\/6066\/3399\/products\/Screenshot_2021-03-09Gardners-DessertPerson_1.png?v=1615297191"},{"product_id":"nopi-the-cookbook","title":"Nopi: The Cookbook","description":"NOPI: 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.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e 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 Persian love rice.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e With chapters for starters \u0026amp; sides, fish, meat \u0026amp; vegetable mains, puddings, brunch, condiments and cocktails, a menu can easily be devised for any occasion and purpose.\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, 2015\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003ePublisher: Ebury Press\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003ePages: 352\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: 9780091957162\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003eISBN 10: 0091957168\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\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":"Yotam Ottolenghi, Ramael Scully","offers":[{"title":"Default Title","offer_id":39278171586663,"sku":"","price":40.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0282\/6066\/3399\/products\/Screenshot_2021-03-18Gardners-NOPITheCookbook.png?v=1616079815"},{"product_id":"the-flavour-thesaurus","title":"The Flavour Thesaurus","description":"\u003cp\u003eEver wondered why one flavour works with another? 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White Heat is one such book. Since it was originally produced in 1990, it has gone on to become one of the most enduring classic cookbooks of our time.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eWith its unique blend of outspoken opinion, recipes and dramatic photographs by the late legendary photographer Bob Carlos Clarke, White Heat captures the magic and spirit of Marco Pierre White in the heat of his kitchen. This 25th anniversary edition features brand new material, including photographs from the late Bob Carlos Clarke and contributions from James Steen, Lindsey Carlos Clarke and a host of high-profile chefs: Jason Atherton, Sat Bains, Mario Batali, Raymond Blanc, Anthony Bourdain, Adam Byatt, David Chang, Phil Howard, Tom Kerridge, Paul Kitching, Pierre Koffmann, Gordon Ramsay and Jock Zonfrillo.\u003c\/p\u003e\n\u003cp\u003eFormat: Hardcover\u003cbr\u003e Published: in UK in 2015\u003cbr\u003e Publisher: Hachette UK\u003cbr\u003e Pages: 192\u003cbr\u003e Language: English\u003cbr\u003e ISBN 13: 9781845339906\u003cbr\u003e ISBN 10: 1845339908\u003cbr\u003e\u003c\/p\u003e","brand":"Marco Pierre White","offers":[{"title":"Default Title","offer_id":39324826435687,"sku":"","price":39.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0282\/6066\/3399\/products\/1845339908.jpg?v=1619351338"},{"product_id":"alpine-cooking","title":"Alpine Cooking","description":"From the wintry peaks of Chamonix and the picturesque trails of Gstaad to the remote villages of the Gastein Valley, the alpine regions of Europe are all-season wonderlands that offer outdoor adventure alongside hearty cuisine and intriguing characters. \u003cbr\u003e\u003cbr\u003eIn Alpine Cooking, food writer Meredith Erickson travels through the region--by car, on foot, and via funicular--collecting the recipes and stories of the legendary stubes, chalets, and refugios. \u003cbr\u003eOn the menu is an eclectic mix of mountain dishes: radicchio and speck dumplings, fondue brioche, the best schnitzel recipe, Bombardinos, warming soups, wine cave fonduta, a Chartreuse soufflé, and a host of decadent strudels and confections (Salzburger Nockerl, anyone?) served with a bottle of Riesling plucked from the snow bank beside your dining table. \u003cbr\u003eOrganized by country and including logistical tips, detailed maps, the alpine address book, and narrative interludes discussing alpine art and wine, the Tour de France, high-altitude railways, grand European hotels, and other essential topics, this gorgeous and spectacularly photographed cookbook is a romantic ode to life in the mountains for food lovers, travelers, skiers, hikers, and anyone who feels the pull of the peaks.\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: USA, 2019\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003ePublisher: Ten Speed Press\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003ePages: 345\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: 9781607748748\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003eISBN 10: 1607748746\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e \u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\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":"Meredith Erickson","offers":[{"title":"Default Title","offer_id":39327978094695,"sku":"","price":50.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0282\/6066\/3399\/products\/Screenshot_2021-04-28KNVpcbisde.png?v=1619606991"},{"product_id":"franklin-barbecue-a-meat-smoking-manifesto","title":"Franklin Barbecue: A Meat-Smoking Manifesto","description":"A complete meat and brisket-cooking education from the country's most celebrated pitmaster and owner of the wildly popular Austin restaurant Franklin Barbecue.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eWhen Aaron Franklin and his wife, Stacy, opened up a small barbecue trailer on the side of an Austin, Texas, interstate in 2009, they had no idea what they d gotten themselves into. Today, Franklin Barbecue has grown into the most popular, critically lauded, and obsessed-over barbecue joint in the country (if not the world) and Franklin is the winner of every major barbecue award there is.\u003cbr data-mce-fragment=\"1\"\u003e \u003cbr data-mce-fragment=\"1\"\u003eIn this much-anticipated debut, Franklin and coauthor Jordan Mackay unlock the secrets behind truly great barbecue, and share years worth of hard-won knowledge. Franklin Barbecue is a definitive resource for the backyard pitmaster, with chapters dedicated to building or customizing your own smoker; finding and curing the right wood; creating and tending perfect fires; sourcing top-quality meat; and of course, cooking mind-blowing, ridiculously delicious barbecue, better than you ever thought possible. \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: USA, 2015\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003ePublisher: Ten Speed Press\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003ePages: 213\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: 9781607747208\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003eISBN 10: 1607747200\u003cbr\u003e\n\u003c\/div\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\u003cbr\u003e","brand":"Aaron Franklin, Jordan Mackay","offers":[{"title":"Default Title","offer_id":39328066273383,"sku":"","price":31.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0282\/6066\/3399\/products\/Screenshot_2021-04-28KNVpcbisde_1.png?v=1619617106"},{"product_id":"black-food-stories-art-and-more-than-75-recipes-from-across-the-african-diaspora-a-cookbook","title":"Black Food : Stories, Art, and More than 75 Recipes from Across the African Diaspora A Cookbook","description":"\u003cdiv class=\"block\" data-mce-fragment=\"1\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eA beautiful, rich, and groundbreaking book exploring Black foodways within America and around the world, curated by food activist and author of \u003ci data-mce-fragment=\"1\"\u003eVegetable Kingdom\u003c\/i\u003e Bryant Terry.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIn this stunning and deeply heartfelt tribute to Black culinary ingenuity, Bryant Terry captures the broad and divergent voices of the African Diaspora through the prism of food. With contributions from more than 100 Black cultural luminaires from around the globe, the book moves through chapters exploring parts of the Black experience, from Homeland to Migration, Spirituality to Black Future, offering delicious recipes, moving essays, and arresting artwork. \u003cbr data-mce-fragment=\"1\"\u003e \u003cbr data-mce-fragment=\"1\"\u003e As much a joyful celebration of Black culture as a cookbook, \u003ci data-mce-fragment=\"1\"\u003eBlack Food\u003c\/i\u003e explores the interweaving of food, experience, and community through original poetry and essays, including “Jollofing with Toni Morrison” by Sarah Ladipo Manyika, “Queer Intelligence” by Zoe Adjonyoh, “The Spiritual Ecology of Black Food” by Leah Penniman, and “Foodsteps in Motion” by Michael W. Twitty. The recipes are similarly expansive and generous, including sentimental favorites and fresh takes such as Crispy Cassava Skillet Cakes from Yewande Komolafe, Okra \u0026amp; Shrimp Purloo from BJ Dennis, Jerk Chicken Ramen from Suzanne Barr, Avocado and Mango Salad with Spicy Pickled Carrot and Rof Dressing from Pierre Thiam, and Sweet Potato Pie from Jenné Claiborne. Visually stunning artwork from such notables as Black Panther Party creative director Emory Douglas and artist Sarina Mantle are woven throughout, and the book includes a signature musical playlist curated by Bryant.\u003cbr data-mce-fragment=\"1\"\u003e \u003cbr data-mce-fragment=\"1\"\u003e With arresting artwork and innovative design, \u003ci data-mce-fragment=\"1\"\u003eBlack Food\u003c\/i\u003e is a visual and spiritual feast that will satisfy any soul.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eFormat: Hardcvoer\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003ePublished: USA, 2021\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003ePublisher: 4 Color Books\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003ePages:  309\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eLanguage: English \u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eISBN 13: 9781984859723\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eISBN 10: 1984859722\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Bryant Terry","offers":[{"title":"Default Title","offer_id":39524357898343,"sku":"","price":36.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0282\/6066\/3399\/products\/9781984859723.jpg?v=1636036962"},{"product_id":"that-sounds-so-good-100-real-life-recipes-for-every-day-of-the-week","title":"That Sounds So Good : 100 Real-Life Recipes for Every Day of the Week","description":"\u003cp\u003eIn NEW YORK TIMES BEST SELLER That Sounds So Good, Carla Lalli Music believes that delicious food is an essential and attainable part of life, no matter how busy you are. The key is to have recipes up your sleeve for every situation. Carla knows that the most successful home cooks choose dishes they actually have time to make, based on what they already have on hand.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eSo, the recipes in That Sounds So Good are organised by needs we all have: quick stovetop suppers and one-pot meals for weeknights, big salads and grain bowls if you want to burn a little cleaner, and lazy lunches and all-day roasts for the weekend. Readers can be confident that whatever they choose to cook, the food will be Carla to the core - bold, unique flavours with straightforward methods and swap-friendly ingredients. There are dishes like Fat Noodles with Crushed Herb Sauce, and techniques like finishing dishes with an all-purpose Spicy Creamy Sauce or a shower of Garlic Crunch Crumbs.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThrough it all, Carla shares strategies that keep cooking efficient and quick, like what to make ahead and how to use up all those wilted greens in the depths of the fridge.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eFormat: Hardcover \u003cbr\u003e Published: 2019\u003cbr\u003e Publisher:  Hardie Grant Books\u003cbr\u003e Pages: 288\u003cbr\u003e Language: English\u003cbr\u003e ISBN 13: 9781743798430\u003cbr\u003e ISBN 10: 1743798431\u003c\/p\u003e","brand":"Carla Lalli Music","offers":[{"title":"Default Title","offer_id":43523063808266,"sku":"","price":31.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0282\/6066\/3399\/products\/9781743798430.jpg?v=1652868319"},{"product_id":"the-london-scene","title":"The London Scene","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003eTake a stroll through London with Virginia Woolf as your guide in this beautifully illustrated book.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eVirginia Woolf relished any opportunity for a stroll around London. She found great pleasure in observing the city and its people – noticing the subtle details that others often miss. In this collection of stunning essays, Woolf gives us an intimate tour of her beloved hometown. We venture through unfamiliar pockets of London and revisit its most famous landmarks; we smell the salty air of the East End docks and hear the echoing sounds inside the Houses of Parliament; Woolf transports us to the bustle of Oxford Street and the more peaceful moments on Hampstead Heath.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eOriginally published bi-monthly in 1931 by\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eGood Housekeeping\u003c\/i\u003e, the essays in\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eThe London Scene\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eexhibit Virginia Woolf at the height of her literary powers and present an unparalleled and meditative portrait of an extraordinary metropolis – capturing the London of the 1930s and also the eternal city we recognise today.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eFormat: Hardback\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ePublished: UK, 2013\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ePublisher: Daunt Books\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ePages: 100\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eLanguage: English\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eISBN 13: 9781907970429\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eISBN 10: 1907970428\u003c\/span\u003e\u003c\/p\u003e","brand":"Virginia Woolf","offers":[{"title":"Default Title","offer_id":43818140598538,"sku":"","price":14.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0282\/6066\/3399\/products\/9781907970429.jpg?v=1667748455"},{"product_id":"sweet-enough-a-baking-book","title":"Sweet Enough: A Baking Book","description":"\u003cp\u003eCasual, effortless, chic: these are not words you'd use to describe most desserts. But before Alison made recipes so perfect that they go by one name - The Cookie, The Pasta, The Lemon Cake - she was a restaurant pastry chef who spent most of her time learning to make things the hard way. She studied flavour, technique, and precision, then distilled her knowledge to pare it all down to create dessert recipes that feel special and approachable, impressive and doable.\u003cbr\u003e\u003cbr\u003eIn Sweet Enough, Alison has written the book for people who think they don't have the time or skill to pull off dessert. Here, the desserts you want to make right away, you can make right away. Alison shows you how to make simple yet sublime sweets with her trademark casualness, like how to make jam in the oven, then turn that jam into a dessert - swirled into ice cream or folded into easy one-bowl cake batter (opening a jar of jam is more than fine, too).\u003cbr\u003e\u003cbr\u003eShe waxes poetic on the virtues of frozen fruit and teaches you the best way to throw your own Sundae Party. There are effortless cakes that take just minutes to get into a pan. And there are new, instant classics with a signature Alison twist, like Salted Lemon Pie, Raspberries and Sour Cream, Toasted Rice Pudding, or a Caramelised Maple Tart.\u003cbr\u003e\u003cbr\u003eRequiring little more than your own two hands and a few mixing bowls, the recipes are geared towards those without fancy equipment or specialty ingredients. Whether you're a dedicated baker or, better yet, someone who doesn't think they are a baker, Sweet Enough lets you finish any dinner, any party, or any car ride to a dinner party with a little something wonderful and sweet.\u003c\/p\u003e\n\u003cdiv\u003eFormat: Hardcover\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003ePublished: 2023, UK\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003ePublisher:  Hardie Grant Books\u003cbr\u003e\n\u003c\/div\u003e\n\u003cp\u003ePages: 304\u003cbr\u003e Language: English\u003cbr\u003e ISBN 13: 9781743799475\u003cbr\u003e ISBN 10: 1743799470\u003c\/p\u003e","brand":"Alison Roman","offers":[{"title":"Default Title","offer_id":44517514805514,"sku":"","price":35.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0282\/6066\/3399\/products\/9781743799475.jpg?v=1682237281"},{"product_id":"momofuku-milk-bar-1","title":"Momofuku Milk Bar","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAs seen on Netflix's acclaimed Chef's Table and Bake Squad, chef and owner of Momofuku Milk Bar, Christina Tosi finally shares her recipes for her legendary riffs on childhood flavours and home classics - all derived from ten mother recipes. These original sweet recipes are totally incomparable. At a time when baking has found itself a new home in the hearts of the British public, this collection of innovative recipes is perfect for cookie, pie and cake addicts who need their sugary fix.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eFrom cereal-milk ice cream to the secrets for crack pie, this book is packed full of the recipes which are daily available at the iconic NYC bakery. With a delightful foreword by dazzling chef David Chang, Momofuku Milk Bar is a perfect dessert-filled complement to Chang's Momofuku Cookbook. Christina's collection is brimming with new taste sensations - a must have for anyone with a sweet tooth.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eFormat: Hardcover \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003ePublished: UK, 2011\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003ePublisher: Absolute Press\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eLanguages: English\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003ePages: 256\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eISBN 13: 9781906650766\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eISBN 10: 1906650764\u003c\/span\u003e","brand":"Christina Tosi, David Chang","offers":[{"title":"Default Title","offer_id":44636234514698,"sku":"","price":35.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0282\/6066\/3399\/files\/9781906650766.jpg?v=1689419006"},{"product_id":"tu-casa-mi-casa-mexican-recipes-for-the-home-cook","title":"Tu Casa Mi Casa : Mexican Recipes for the Home Cook","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eLearn authentic Mexican cooking from the internationally celebrated chef Enrique Olvera (and featured in the Netflix docuseries Chef's Table), in his first home-cooking book Enrique Olvera is a leading talent on the gastronomic stage, reinventing the cuisine of his native Mexico to global acclaim - yet his true passion is Mexican home cooking. Tu Casa Mi Casa is Mexico City\/New York-based Olvera's ode to the kitchens of his homeland. He shares 100 of the recipes close to his heart - the core collection of basic Mexican dishes - and encourages readers everywhere to incorporate traditional and contemporary Mexican tastes and ingredients into their recipe repertoire, no matter how far they live from Mexico.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eFormat: Oversized Paperback \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003ePublished: UK, 2019 \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003ePublisher: Phaidon Press Ltd\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eLanguages: English\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003ePages: 240\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eISBN 13: 9780714878058\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eISBN 10: 0714878057\u003c\/span\u003e","brand":"Enrique Olvera","offers":[{"title":"Default Title","offer_id":44636238020874,"sku":"","price":37.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0282\/6066\/3399\/files\/9780714878058.jpg?v=1689419870"},{"product_id":"south-essential-recipes-and-new-explorations","title":"South : Essential Recipes and New Explorations","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eNew York Times Bestseller and James Beard Award Finalist.\u003cbr\u003e\u003cbr\u003eNamed One of the Ten Best Cookbooks of 2019 by The New Yorker Named a Best Book of 2019 by Publishers WeeklyNamed the Best Cookbook of 2019 by Amazon Named a Best New Cookbook of Fall 2019 by the New York Times, Food \u0026amp; Wine, Epicurious, Grub Street, Chowhound, Robb Report, and more.\u003cbr\u003e\u003cbr\u003eSouthern food is one of the most beloved and delicious cuisines in America. And who better to give us the key elements of Southern cuisine than Sean Brock, the award-winning chef and Southern-food crusader. In South, Brock shares his recipes for key components of the cuisine, from grits and fried chicken to collard greens and corn bread.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eRecipes can be mixed and matched to make a meal or eaten on their own. Taken together, they make up the essential elements of Southern cuisine, from fried green tomatoes to smoked baby back ribs and from tomato okra stew to biscuits. Regional differences are highlighted in recipes for shrimp and grits, corn bread, fried chicken, and more.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIncludes key Southern knowledge too: how to fry, how to care for cast iron, how to cook over a hearth, and more. This is the book fans of Sean Brock have been waiting for, and it's the book Southern-food lovers the world over will use as their bible.\u003cbr\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003eFormat: Hardcover \u003cbr data-mce-fragment=\"1\"\u003ePublished: USA, 2019\u003cbr data-mce-fragment=\"1\"\u003ePublisher: Artisan\u003cbr data-mce-fragment=\"1\"\u003eLanguages: English\u003cbr data-mce-fragment=\"1\"\u003ePages: 374\u003cbr data-mce-fragment=\"1\"\u003eISBN 13: 9781579657161\u003cbr data-mce-fragment=\"1\"\u003eISBN 10: 1579657168\u003cbr\u003e\u003c\/span\u003e","brand":"Sean Brock","offers":[{"title":"Default Title","offer_id":44636238971146,"sku":"","price":44.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0282\/6066\/3399\/files\/9781579657161.jpg?v=1689420144"},{"product_id":"the-ritz-london-the-cookbook","title":"The Ritz London : The Cookbook","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe Ritz: The Quintessential Cookbook is the first book to celebrate recipes of the dishes served today, at lunch and at dinner. The book features 100 delicious recipes, such as Roast scallops bergamot \u0026amp; avocado, Saddle of lamb belle epoque and Grand Marnier Souffle, and is divided into the four seasons: spring, summer, autumn and winter. The recipes reflect the glorious opulence and celebratory ambience of The Ritz; seasonal dishes of fish, shellfish, meat, poultry and game.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eDesserts include pastries, mousses, ice creams and spectacular, perfectly-risen souffles. There are recipes that are simple and others for the more ambitious cook, plus helpful tips to guide you at home. Along the way, John Williams shares his culinary philosophy and expertise.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eFor any cook who has wondered how they do it at The Ritz, this book will provide the answers. There will be plenty of entertaining tales about the hotel and unique glimpses of London's finest kitchen beneath ground.\u003cbr\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003eFormat: Hardcover \u003cbr data-mce-fragment=\"1\"\u003ePublished: UK, 2018\u003cbr data-mce-fragment=\"1\"\u003ePublisher: Octopus Publishing Group\u003cbr data-mce-fragment=\"1\"\u003eLanguages: English\u003cbr data-mce-fragment=\"1\"\u003ePages: 240\u003cbr data-mce-fragment=\"1\"\u003eISBN 13: 9781784724962\u003cbr data-mce-fragment=\"1\"\u003eISBN 10: 1784724963\u003cbr\u003e\u003c\/span\u003e","brand":"John Williams","offers":[{"title":"Default Title","offer_id":44636243656970,"sku":"","price":45.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0282\/6066\/3399\/files\/9781784724962.jpg?v=1689421157"},{"product_id":"noma-time-and-place-in-nordic-cuisine","title":"Noma : Time and Place in Nordic Cuisine","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eRene Redzepi has been widely credited with re-inventing Nordic cuisine. His Copenhagen restaurant, Noma, was recognized as the third best in the world by the San Pellegrino World's 50 Best Restaurant awards in 2009 and received the unique 'Chef's Choice' award at the same ceremony. Redzepi operates at the cutting edge of gourmet cuisine, combining an unrelenting creativity and a remarkable level of craftsmanship with an inimitable and innate knowledge of the produce of his Nordic terroir.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAt Noma, which Redzepi created from a derelict 18 th Century warehouse in 2003 after previously working at both elBulli and The French Laundry, diners are served exquisite concoctions, such as 'Newly-Ploughed Potato Field' or 'The snowman from Jukkasjarvi', all painstakingly constructed to express there amazing array of Nordic ingredients. Redzepi's fascination with giving his diners a real taste of their food's environment extends to serving dishes upon pebbles found in the same fields as his produce. His search for ingredients involves foraging amongst local fields for wild produce, sourcing horse-mussels from the Faroe Islands and the purest possible water from Greenland.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eRedzepi has heightened the culinary themes of seasonal and regionally sourced, sustainable ingredients to an exquisite level, and in doing so has created an utterly delicious cuisine. Noma is an unprecedented opportunity to learn about Redzepi and Noma's history and philosophy, the sourcing of ingredients, the experimentation behind the dishes and the cultural significance of dining at Noma. Accompanying this insight into Redzepi's world will be over 90 of Redzepi's recipes, by far the most comprehensive collection ever published.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe book will also feature a series of specially commissioned photographs, illustrating the food and atmosphere of Noma, as well as the Nordic environment that lies at the heart of Redzepi's cuisine.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eFormat: Hardcover \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003ePublished: UK, 2010\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003ePublisher: Phaidon Press Ltd\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eLanguages: English\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003ePages: 368\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eISBN 13: 9780714859033\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eISBN 10: 0714859036\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e","brand":"Rene Redzepi","offers":[{"title":"Default Title","offer_id":44636256469258,"sku":"","price":62.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0282\/6066\/3399\/files\/9780714859033.jpg?v=1689421696"},{"product_id":"consider-the-oyster","title":"Consider the Oyster","description":"\u003cp\u003e'An oyster leads a dreadful but exciting life.' The celebrated American food writer M. F. K. Fisher pays tribute to that most delicate and enigmatic of foods: the oyster. She tells of oysters found in stews and soups, roasted, baked, fried, prepared la Rockefeller or au naturel and of the pearls sometimes found therein. As she describes each dish, Fisher recalls her own initiation into the 'strange cold succulence' of raw oysters as a young woman in Marseille and Dijon, and explores both the bivalve's famed aphrodisiac properties and its equally notorious gut-wrenching powers. 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\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eFormat: Paperback \u003cbr\u003e Published: UK, 2018\u003cbr\u003e Publisher: Daunt Books\u003cbr\u003eLanguages: English \u003cbr\u003e Pages: 112\u003cbr\u003e ISBN 13: 9781911547273\u003cbr\u003e ISBN 10: 1911547275\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003c\/div\u003e","brand":"M.F.K. 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From tender baby asparagus in early spring, to the colorful spectrum of peppers at the height of summer; crisp, leafy chicories in autumn, to sweet butternut squash in the dark of winter, much of the inspiration about what to put on the menu comes from the high quality produce Waters and her chefs seek out year-round. Using the treasures from the earth, Chez Panisse Vegetables offers endless possibilities for any occasion.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eTry Grilled Radicchio Risotto with Balsamic Vinegar at your next dinner party, or Pizza with Red and Yellow Peppers for a summer evening at home. Why not forgo green-leaf lettuce, and opt for Artichoke and Grapefruit Salad drizzled with extra-virgin olive oil? Or serve Corn Cakes with fresh berries for breakfast instead of cereal? Throughout Vegetables, Waters shares her energy and enthusiasm for what she describes as \"living foods.\"When she first began in the restaurant business, the selection of good-quality vegetables was so limited that she found herself searching out farmers with whom she might do business. Luckily, today's explosion of markets and organic farms across the country ensures that any home cook can find freshly harvested produce to put on the table.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eAnd with the increased popularity of home gardening, more and more people are taking their vegetables straight from the earth and into the kitchen. Cooks, gardeners, vegetarians and everyone who appreciates good food will find Chez Panisse Vegetables to be not only a cookbook, but a valuable resource for selecting and serving fine produce. From popular vegetables like corn, tomatoes and carrots, to more unusual selections like chard, amaranth greens and sorrel, Vegetables offers detailed information about the seasonal availability, proper look, flavor and preparation of each selection.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eArranged alphabetically by vegetable, and filled with colorful linocut images, Chez Panisse Vegetables makes it easy for a cook to find a tempting recipe for whatever he or she has brought home from the market.\u003c\/p\u003e\n\u003cp\u003e\\\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eFormat: Hardcover\u003cbr\u003e Published: US, 1996\u003cbr\u003e Publisher: William Morrow Cookbooks\u003cbr\u003eLanguages: English \u003cbr\u003e Pages: 368\u003cbr\u003e ISBN 13: 9780060171476\u003cbr\u003e ISBN 10: 0060171472\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003c\/div\u003e","brand":"Alice L. 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That's the ratio for cookie dough: 1 part sugar, 2 parts fat, and 3 parts flour.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e Biscuit dough is 3:2:1 or 3 parts flour, 2 parts liquid, 1 part fat. Change the ratio and bread dough becomes pasta dough, cake becomes muffins, and popovers become crepes. Vinaigrette is 3 parts oil to 1 part vinegar, and is one of the most useful sauces imaginable, giving everything from grilled meat to lettuces intense flavor.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e Distilling dishes to their essence-using a few simple techniques and even fewer ingredients-is what every professional or home cook needs to know. Broken down into thirty-three ratios and suggestions for enticing variations, preparing food goes from craft to art...all without a recipe. Providing one of the greatest kitchen lessons there is, Ratio gives readers a starting point from which a thousand variations begin-making cooking easier and more satisfying than ever.\u003c\/p\u003e\n\u003cp\u003eFormat: Paperback\u003cbr\u003e Published: USA, 2010\u003cbr\u003e Publisher: Simon \u0026amp; Schuster\u003cbr\u003eLanguages: English \u003cbr\u003e Pages: 272\u003cbr\u003e ISBN 13: 9781416571728\u003cbr\u003e ISBN 10: 1416571728\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003c\/div\u003e","brand":"Michael Ruhlman","offers":[{"title":"Default Title","offer_id":44652890554634,"sku":"","price":13.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0282\/6066\/3399\/files\/9780241346914_316463d2-5d05-46d6-98c6-eaf2174e3db1.jpg?v=1690970617"},{"product_id":"sister-europe","title":"Sister Europe","description":"\u003csection class=\"overview\"\u003e\n\u003cp\u003e\u003cstrong\u003eAn irresistible and poignant novel about the upper echelons of Berlin society, a grand literary celebration, and the after-party that upends the night and carries a group of guests deeper into the city\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eNaema, an elderly princess dedicated to her pet causes, is in a bind: struck by a malady that maroons her in Montreux, she’s unable to host an exclusive gala dinner in Berlin to honor the author Masud al-Huzeil for his lifetime achievement in Arabic literature. Not only is she unable to attend, RSVPs have been slow to materialize, and she’s reduced to begging the ancient award winner to find some attendees at the last minute. Masud invites his old friend Demian, a native Berliner, who in turn invites his two best friends: the troubled innocent Livia and an American publisher, Toto, who will do anything for a free meal.\u003cbr\u003e\u003cbr\u003eBut Toto doesn’t come alone. In tow are his younger Internet date—she’s stood him up often enough to be nicknamed “the Flake”—and Demian’s fifteen-year-old daughter, Nicole. Not to mention the cop who’s been trailing Nicole since she left the red-light district. Presiding over the affair is Naema’s infinitely rich, endlessly disaffected grandson, Prince Radi, whose pass at Nicole culminates in an epic midnight food run that changes all their lives.\u003cbr\u003e\u003cbr\u003eWith sophistication and tenderness, Nell Zink weaves a vividly colored tapestry of a milieu at odds with itself, taking her trademark ambiguity, daring, and humor to new heights.\u003cbr\u003e\u003cbr\u003eFormat: Hardcover \u003cbr\u003ePublished: USA, 2025\u003cbr\u003ePublisher: Alfred a Knopf Inc\u003cbr\u003ePages: 195\u003cbr\u003eLanguage: English\u003cbr\u003eISBN 10: 0593534913\u003cbr\u003eISBN 13: 9780593534915\u003cbr\u003e\u003c\/p\u003e\n\u003c\/section\u003e","brand":"Nell Zink","offers":[{"title":"Default Title","offer_id":50959151956234,"sku":"","price":21.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0282\/6066\/3399\/files\/9780593534915.jpg?v=1743236012"}],"url":"https:\/\/www.shakespeareandsons.com\/collections\/the-bear-collection.oembed?page=5","provider":"Shakespeare \u0026 Sons Buchhandel GmbH","version":"1.0","type":"link"}