{"title":"cookbooks","description":"Cooking, baking and food books from our favourite authors!","products":[{"product_id":"cookies-new-classics-jesse-szewczyk","title":"Cookies: The New Classics - Jesse Szewczyk","description":"\u003cp\u003e\u003cstrong\u003e100 modern, exciting, and simple recipes that promise to redefine your favorite cookie classics.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMove beyond the same-old chocolate chip, peanut butter, and oatmeal cookies with Jesse Szewczyk’s collection of 100 brand-new, boldly flavored, and intriguing-yet-familiar recipes. Divided into chapters by flavor profile—Chocolatey (Salted Bittersweet Brownie Cookies), Boozy (Brown Butter and Guinness Skillet Cookie), Fruity (Chewy Blueberry Muffin Sugar Cookies), Smoky (Smoked Butter Chocolate Chunks), and Savory (Cacio e Pepe Slice and Bakes)—these treats offer a kaleidoscope of textures and flavors. Filled with stunning photographs and reassuring guidance for make ahead, storing, and gifting, Cookies offers immediate gratification for hungry bakers looking to take their cookies to the next level.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"caret-color: #000000; color: #000000; font-family: Brown; font-size: 13.333333015441895px; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; orphans: auto; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px; -webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; background-color: #ffffff; text-decoration: none; display: inline !important; float: none;\"\u003e \u003c\/span\u003e\u003c\/p\u003e","brand":"Penguin Books PRH","offers":[{"title":"Default Title","offer_id":45334553428265,"sku":"9780593235669","price":36.5,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0768\/0950\/3017\/files\/cookies-the-new-classics.jpg?v=1689026593"},{"product_id":"kuhn-rikon-kochblume-spill-stopper-black","title":"Ottolenghi Test Kitchen: Shelf Love - Yotam Ottolenghi","description":"\u003cp\u003e\u003cstrong\u003eNATIONAL BESTSELLER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFrom the New York Times bestselling author and his superteam of chefs, this is Ottolenghi, unplugged: 86 irresistible recipes for relaxed, flexible home cooking that will bring the love to every shelf in your pantry, fridge, and freezer.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLed by Yotam Ottolenghi and Noor Murad, the revered team of chefs at the Ottolenghi Test Kitchen gives everyday home cooks the accessible yet innovative Middle Eastern-inspired recipes they need to put dinner on the table with less stress and less fuss. With fit-for-real-life chapters like \"The Freezer Is Your Friend,\" \"That One Shelf in the Back of Your Pantry,\" and \"Who Does the Dishes?\" (a.k.a. One-Pot Meals), Shelf Love teaches readers how to flex with fewer ingredients, get creative with their pantry staples, and add playful twists to familiar classics.  \u003c\/p\u003e\n\u003cp\u003eAll the signature Ottolenghi touches fans love are here--big flavors, veggie-forward appeal, diverse influences--but are distilled to maximize ease and creative versatility. These dishes pack all the punch and edge you expect from Ottolenghi, using what you've got to hand--that last can of chickpeas or bag of frozen peas--without extra trips to the grocery store. Humble ingredients and crowd-pleasing recipes abound, including All-the-Herbs Dumplings with Caramelized Onions, Mac and Cheese with Za'atar Pesto, Cacio e Pepe Chickpeas, and Crispy Spaghetti and Chicken.\u003cbr\u003e \u003cbr\u003eWith accessible recipe features like MIYO (Make It Your Own) that encourage ingredient swaps and a whimsical, lighthearted spirit, the fresh voices of the Ottolenghi Test Kitchen will deliver kitchen confidence and joyful inspiration to new and old fans alike.\u003c\/p\u003e","brand":"Penguin Books PRH","offers":[{"title":"Default Title","offer_id":45334608970025,"sku":"9780525611608","price":37.5,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0768\/0950\/3017\/files\/shelf-love-ottolenghi.jpg?v=1689030557"},{"product_id":"boards-platters-plates-maria-zizka","title":"Boards, Platters, Plates - Maria Zizka","description":"\u003cp\u003e\u003cstrong\u003eCasual, Vibrant, Delicious\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eChoose from a dazzling collection of thirty beautiful, well-crafted boards, whether you’re serving a group of two or ten. Try Catalonian Summer with romesco, charred green onions, anchovy toasts, and Manchego for an intimate outdoor gathering. Make a dinner of the Korean BBQ platter with bulgogi-style beef, lettuce cups, gochujang dipping sauce, and kimchi. Or go straight for the sweets with a dessert like S’mores Without a Campfire. Plus, check out the party-size boards for your next holiday or celebration.\u003c\/p\u003e\n\u003cp\u003eStart with the four principles for creating the right board for any occasion:\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003eLooks matter\u003c\/li\u003e\n\u003cli\u003eStay flexible\u003c\/li\u003e\n\u003cli\u003eMake it fun to eat\u003c\/li\u003e\n\u003cli\u003eEmbrace store-bought components\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cstrong\u003eYou’ll find that every meal becomes one worth sharing.\u003c\/strong\u003e\u003c\/p\u003e","brand":"Penguin Books PRH","offers":[{"title":"Default Title","offer_id":45334616932649,"sku":"9781579659929","price":24.95,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0768\/0950\/3017\/files\/boards-platters-plates.jpg?v=1689025239"},{"product_id":"zen-cuizine-zen-cuizine-dragonfly-teapot-cast-iron","title":"Curry Guy BBQ - Dan Toombs","description":"\u003cp\u003e0\u003c\/p\u003e","brand":"Raincoast books","offers":[{"title":"Default Title","offer_id":45334621389097,"sku":"9781787138070","price":34.99,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0768\/0950\/3017\/files\/curry-guy-bbq-14.jpg?v=1689035824"},{"product_id":"modernist-cuisine-at-home","title":"Modernist Cuisine at Home","description":"\u003cp\u003eThe culinary revolution that has transformed restaurant menus around the world is also making its way into home kitchens. The Cooking Lab, publisher of the encyclopedic six-volume set Modernist Cuisine, which immediately became the definitive reference for this revolution, has now produced a lavishly illustrated guide for home cooks, complete with all-new recipes tailored for cooking enthusiasts of all skill levels.\u003c\/p\u003e\n\u003cp\u003eModernist Cuisine at Home, by Nathan Myhrvold with Maxime Bilet, is destined to set a new standard for home cookbooks. The authors have collected in this 456-page volume all the essential information that any cook needs to stock a modern kitchen, to master Modernist techniques, and to make hundreds of stunning recipes. The book includes a spiral-bound Kitchen Manual that reprints all of the recipes and reference tables on waterproof, tear-resistant paper. Drawing on the same commitment to perfection that produced Modernist Cuisine, Modernist Cuisine at Home applies innovations pioneered by The Cooking Lab to refine classic home dishes, from hamburgers and wings to macaroni and cheese. More than 400 new recipes are included, most with step-by-step photos that make it easy to bring dining of the highest quality to your own dinner table.\u003c\/p\u003e\n\u003cp\u003eAmong the amazing techniques you’ll find are: how to cook fish and steak perfectly every time, whether you’re in the kitchen, the backyard, or tailgating in a parking lot;how to use a pressure cooker to make stocks in a fraction of the usual time while capturing more of the flavor; the secret to making quick, sumptuous caramelized vegetable soups and purees;how to outfit your home oven to make pizzas as crispy as you would get from a wood-fired brick oven along with recipes for:perfect eggs and breathtaking omelets that remove the guesswork for stress-free breakfasts, even for a crowd; gravies and a hollandaise sauce that are wonderfully rich, perfectly smooth, and never separate; a flawless cheeseburger and an ultrafrothy milk shake; chicken wings made better with Modernist techniques, plus seven great sauces and coatings for them; macaroni and cheese, including stove-top, baked, and fat-free versions, that can be made with any cheese blend you like, from gouda and cheddar to jack and Stilton.\u003c\/p\u003e\n\u003cp\u003eCooking like a Modernist chef at home requires the right set of tools, but they’re less expensive and easier to find than you might think. You’ll also learn how to get the best out of the kitchen appliances you already own. Learn how to use your microwave oven to steam fish and vegetables to perfection, make exceptional beef jerky, and fry delicate herbs.\u003c\/p\u003e\n\u003cp\u003eThe first 100 pages of the book are a trove of useful information, such as:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ehow to test the accuracy of a thermometer, and why it’s time to switch to digital;\u003c\/li\u003e\n\u003cli\u003ehow to use (and not to use) a blowtorch to sear food fast and beautifully;\u003c\/li\u003e\n\u003cli\u003ehow to marinate meats more quickly evenly by injecting the brine;\u003c\/li\u003e\n\u003cli\u003ethe myriad uses for a whipping siphon beyond whipped cream;\u003c\/li\u003e\n\u003cli\u003ewhy those expensive copper pans may not be worth the price;\u003c\/li\u003e\n\u003cli\u003ehow to deep-fry without a deep fryer;\u003c\/li\u003e\n\u003cli\u003ehow to stop worrying and get the most out of your pressure cooker;\u003c\/li\u003e\n\u003cli\u003ehow to cook sous vide at home with improvised equipment, a special-purpose water bath, or a home combi oven.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eModernist Cuisine at Home is an indispensable guide for anyone who is passionate about food and cooking.\u003c\/strong\u003e\u003c\/p\u003e","brand":"Ingram Publishing","offers":[{"title":"Default Title","offer_id":45334623781161,"sku":"9780982761014","price":140.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0768\/0950\/3017\/files\/ModernistCuisisneatHomeCanada.jpg?v=1704691758"},{"product_id":"xian-famous-foods-jason-wang","title":"Xi'an Famous Foods - Jason Wang","description":"\u003cp\u003e\u003cstrong\u003eThe long-awaited cookbook from an iconic New York restaurant, revealing never-before-published recipes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAN EATER BEST COOKBOOK OF FALL 2020\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eA NEW YORK TIMES BEST COOKBOOK OF FALL 2020\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eA BALTIMORE SUN BEST COOKBOOK OF FALL 2020\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eA ROBB REPORT BEST COOKBOOK OF FALL 2020\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eA FOOD \u0026amp; WINE FALL 20 COOKBOOK PICK\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eA WSJ MAGAZINE BEST-DESIGNED ITEM\u003c\/strong\u003e\u003cbr\u003e \u003cbr\u003eSince its humble opening in 2005, Xi’an Famous Foods has expanded from one stall in Flushing to 14 locations in Manhattan, Brooklyn, and Queens. CEO Jason Wang divulges the untold story of how this empire came to be, alongside the never-before-published recipes that helped create this New York City icon. From heavenly ribbons of liang pi doused in a bright vinegar sauce to ﬂatbread ﬁlled with caramelized pork to cumin lamb over hand-pulled Biang Biang noodles, this cookbook helps home cooks make the dishes that fans of Xi’an Famous Foods line up for while also exploring the vibrant cuisine and culture of Xi’an.\u003cbr\u003e \u003cbr\u003eTransporting readers to the streets of Xi’an and the kitchens of New York’s Chinatown, Xi’an Famous Foods is the cookbook that fans of Xi’an Famous Foods have been waiting for.\u003c\/p\u003e","brand":"Penguin Books PRH","offers":[{"title":"Default Title","offer_id":45334629318953,"sku":"9781419747526","price":44.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0768\/0950\/3017\/files\/xi-an-famous-foods-2.jpg?v=1689035810"},{"product_id":"mister-jius-in-chinatown-brandon-jew-and-tielon-ho","title":"Mister Jiu's in Chinatown - Brandon Jew \u0026 Tielon Ho","description":"\u003cp\u003e\u003cstrong\u003eThe acclaimed chef behind the Michelin-starred Mister Jiu’s restaurant shares the past, present, and future of Chinese cooking in America through 90 mouthwatering recipes.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eONE OF THE TEN BEST COOKBOOKS OF THE YEAR: The New Yorker, San Francisco Chronicle • ONE OF THE BEST COOKBOOKS OF THE YEAR: Glamour • “Brandon Jew’s affection for San Francisco’s Chinatown and his own Chinese heritage is palpable in this cookbook, which is both a recipe collection and a portrait of a district rich in history.”—Fuchsia Dunlop, James Beard Award-winning author of The Food of Sichuan\u003c\/strong\u003e \u003cbr\u003e  \u003cbr\u003eBrandon Jew trained in the kitchens of California cuisine pioneers and Michelin-starred Italian institutions before finding his way back to Chinatown and the food of his childhood. Through deeply personal recipes and stories about the neighborhood that often inspires them, this groundbreaking cookbook is an intimate account of how Chinese food became American food and the making of a Chinese American chef. \u003cbr\u003e  \u003cbr\u003eJew takes inspiration from classic Chinatown recipes to create innovative spins like Sizzling Rice Soup, Squid Ink Wontons, Orange Chicken Wings, Liberty Roast Duck, Mushroom Mu Shu, and Banana Black Sesame Pie. From the fundamentals of Chinese cooking to master class recipes, he interweaves recipes and techniques with stories about their origins in Chinatown and in his own family history. And he connects his classical training and American roots to Chinese traditions in chapters celebrating dim sum, dumplings, and banquet-style parties.\u003cbr\u003e \u003cbr\u003eWith more than a hundred photographs of finished dishes as well as moving and evocative atmospheric shots of Chinatown, this book is also an intimate portrait—a look down the alleyways, above the tourist shops, and into the kitchens—of the neighborhood that changed the flavor of America.\u003c\/p\u003e","brand":"Penguin Books PRH","offers":[{"title":"Default Title","offer_id":45334629843241,"sku":"9781984856500","price":54.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0768\/0950\/3017\/files\/mister-jiu.jpg?v=1689031343"},{"product_id":"ultimate-book-of-cocktails-dan-jones","title":"The Ultimate Book of Cocktails - Dan Jones","description":"\u003cp\u003eIn The Ultimate Book of Cocktails, bestselling cocktail author shares over 100 of his best-loved drinks.\u003c\/p\u003e\n\u003cp\u003eStarting with the basics, Dan covers the essentials of a home bar, from equipment and glassware to spirits needed, also including his own recipes for syrups, sours, brines. The cocktail list will have you powering through that leftover vodka you've had gathering dust in the kitchen in no time! From classic tipples to batch drinks for a crowd, hair-of-the-dog hangover cures, inventive new drinks, seasonal hits, tropical tasters and more, this is the bible of cocktails.\u003c\/p\u003e\n\u003cp\u003eWritten in Dan's witty, engaging style, The Ultimate Book of Cocktails is perfect for the hard drinker in your life.\u003c\/p\u003e","brand":"Penguin Books PRH","offers":[{"title":"Default Title","offer_id":45334632956201,"sku":"9781784883478","price":39.99,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0768\/0950\/3017\/files\/8924903d-f92f-471a-ba55-d4aa6b5d6654.png?v=1689035240"},{"product_id":"fresh-pasta-at-home-10-doughs-20-shapes-100-recipes-with-or-without-a-machine-americas-test-kitchen","title":"Fresh Pasta at Home: 10 Doughs, 20 Shapes, 100+ Recipes, with or without a Machine - America's Test Kitchen","description":"\u003cp\u003e\u003cstrong\u003eTurn homemade pasta into your new favorite kitchen hobby with foolproof methods and 100-plus recipes that make it totally achievable\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWhether you use a hand-crank machine, electric machine, extruder, or rolling pin and elbow grease, you can make incredible pasta from scratch using ATK's rigorously tested techniques. Then choose one of the delectable recipes to show off your impressive-every-time pasta to perfection.\u003cbr\u003e \u003cbr\u003e\u003cstrong\u003eMore than a dozen doughs\u003c\/strong\u003e: Pasta doughs made with eggs, semolina, whole grains, vegetables, and even gluten-free flours are proportioned for perfect results whether you're using a machine or not.\u003cbr\u003e\u003cstrong\u003eStrand pasta\u003c\/strong\u003e: Spaghetti al Limone; Tagliatelle with Artichokes and Parmesan; Bucatini al Fuoco\u003cbr\u003e\u003cstrong\u003eHand-shaped pasta\u003c\/strong\u003e: Orecchiette with Broccoli Rabe and Sausage; Fileja with ’Nduja Tomato Sauce; Gnocchi with Fontina Sauce\u003cbr\u003e\u003cstrong\u003eStuffed pasta\u003c\/strong\u003e: Short Rib Agnolotti with Hazelnuts and Browned Butter; Butternut Squash–Filled Cappellacci; Cheese Ravioli with Pumpkin Cream Sauce\u003cbr\u003e\u003cstrong\u003eBaked pasta\u003c\/strong\u003e: Lasagna Verde alla Bolognese; Wild Mushroom Lasagna; Three-Cheese Manicotti with Meat Sauce\u003cbr\u003e\u003cstrong\u003eMix-and-match sauces\u003c\/strong\u003e: Pair your favorite shapes with any of these, including quick tomato sauces, even quicker olive oil sauces, long-simmered meaty sauces, and pestos.\u003cbr\u003e \u003cbr\u003ePlenty of step-by-step photos accompany crystal-clear instructions for rolling out pasta sheets and cutting and forming shapes, all accompanied by irresistible photos of the finished dishes. \u003c\/p\u003e","brand":"Penguin Books PRH","offers":[{"title":"Default Title","offer_id":45334634463529,"sku":"9781954210332","price":35.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0768\/0950\/3017\/files\/fresh-pasta-at-home-atk.jpg?v=1689029029"},{"product_id":"the-outdoor-cook-atk","title":"The Outdoor Cook - America's Test Kitchen","description":"\u003cp\u003e\u003cstrong\u003eYour comprehensive guide to outdoor cooking with 150 recipes to make the whole meal outdoors, including snacks, sides, breads, and desserts.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGo beyond burgers and basic proteins to become your best outdoor cooking self. Whether you use a gas or charcoal grill, flat-top griddle, open-fire setup, smoker, or pizza oven, you can revel in the outdoor cooking lifestyle. By learning to harness fire and smoke the ATK way, you'll even be able to convert many of these recipes between different cooking methods.\u003c\/p\u003e\n\u003cp\u003eIn-depth information covers fire setups and heat levels; reviews of outdoor cooking equipment including grills, griddles, planchas, rotisseries, pizza ovens, and smokers; and all the invaluable tips ATK has learned from more than 25 years of outdoor cooking experience.\u003c\/p\u003e\n\u003cp\u003eWhether you need fast, creative weeknight dinners or you're gathering friends around the fire pit for Charred Guacamole and Grilled Peach Sangria or you're seeking a weekend adventure smoking a whole chicken or simmering open-fire paella for a crowd, you'll find recipes for every meal component:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSnacks and Small Plates:\u003c\/strong\u003e Smoked Loaded Nachos, Grilled Oysters with Soy-Citrus Sauce, Watermelon with Grilled Queso de Freir, Serrano, and Pepitas\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBoth Hands Needed:\u003c\/strong\u003e Grilled Smokehouse Barbecue Burgers, Smoked Salmon Tacos, Philly-Style Cheesesteaks\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeeknight Dinners:\u003c\/strong\u003e Stir-Fried Szechuan-Style Eggplant, Grilled Garam Masala Chicken, Tomatoes, and Naan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeekend Gatherings:\u003c\/strong\u003e Kansas City–Style Barbecue Ribs, New England Clambake, Diner-Style Breakfast\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOver an Open Fire:\u003c\/strong\u003e Fireside Chili, Chicken Souvlaki, Paella for a Crowd\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrilled Breads\u003c\/strong\u003e: Thin-Crust Grilled Pizza, Rosemary Focaccia, No-Knead Dutch Oven Bread\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDesserts:\u003c\/strong\u003e Glazed Rotisserie Pineapple with Salted Rum Butterscotch Sauce, Cherry Spoon Cake \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Penguin Books PRH","offers":[{"title":"Default Title","offer_id":45334634496297,"sku":"9781954210417","price":35.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0768\/0950\/3017\/files\/the-outdoor-cook-atk.jpg?v=1689034961"},{"product_id":"dreamfarm-garject-lite-garlic-press-red","title":"Noma 2.0 - Rene Redzepi","description":"\u003cp\u003e\u003cspan\u003eThere’s a reason Noma sits atop the list of the world’s best restaurants. Every bite, every dish, every course surprises, delights, challenges, and deeply satisfies in a way that’s unique in the world of dining. As the \u003c\/span\u003e\u003ci\u003eNew York Times\u003c\/i\u003e\u003cspan\u003e’s Pete Wells wrote recently in praising Noma’s flavors, “sauces are administered so subtly that you don’t notice anything weird going on; you just think you’ve never tasted anything so extraordinary in your life.” In \u003c\/span\u003e\u003ci\u003eNoma 2.0\u003c\/i\u003e\u003cspan\u003e, René Redzepi digs deep into the restaurant’s magic through the creation of nearly 200 dishes, each photographed in spectacular beauty and detail.\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e \u003c\/span\u003e\u003cbr\u003e\u003ci\u003eNoma 2.0\u003c\/i\u003e\u003cspan\u003e—the title is a reference to the reinvention of Noma after it closed in 2018 to move to its new compound across the water—is about true seasonality, from wild game in the fall to just-picked peas in the summer. It is about using only local ingredients, to build a cuisine that is profoundly situated in its place and culture. It is about transforming the ordinary—a mushroom, a chicken wing, often through fermentation—to develop haunting, memorable flavors. It is about composing a plate that delights the eye as much as the palate, whether through the trompe l’oeil of a “flowerpot” chocolate cake or a dazzling mandala of flowers and berries. It is about pushing the boundaries of what we think we want to eat—a baby pinecone, a pudding made of reindeer brain—to open our palates with a startling confidence. And it is about how to stay creative and challenge yourself over the course of a career.\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eFor foodies, for chefs, for artists and art lovers, for thought-leaders and makers, and for the kind of reader who is compelled by the idea that sometimes one person can change everything, \u003c\/span\u003e\u003ci\u003eNoma 2.0\u003c\/i\u003e\u003cspan\u003e is the gift book of the season.\u003c\/span\u003e\u003c\/p\u003e","brand":"Penguin Books PRH","offers":[{"title":"Default Title","offer_id":45334646030633,"sku":"9781648291722","price":95.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0768\/0950\/3017\/products\/noma-2-0.jpg?v=1687565262"},{"product_id":"in-the-sweet-kitchen-regan-daley","title":"In The Sweet Kitchen - Regan Daley","description":"\u003cp\u003eRegan Daley's first encounter with a vanilla bean was an epiphany. The heady aroma was intoxicating and the bottled stuff she was used to paled in comparison. Why had she never noticed the considerable gap between these two forms of the same ingredient? Naturally, a crème anglaise made with vanilla extract could not compare to one infused with the dark seeds of a fat, sticky bean.\u003c\/p\u003e\n\u003cp\u003eRegan shows us that anyone, from complete culinary virgins to accomplished dessert-makers, anyonecan make a fantastic dessert. The secret is in the ingredients. Her more than 140 original recipes, straightforward enough for any home baker to prepare, focusing on simple techniques with an emphasis on high-quality ingredients, range from the awfully impressive, Guava Cheesecake or Quince and Brioche Bread Pudding with Dried Sour Cherries, to the familiar, Really, REALLY Fudgey Brownies or World's Sexiest Sundae.\u003c\/p\u003e\n\u003cp\u003eFor experts, this book will serve as a comprehensive, professional-quality reference of ingredients from basic to rare and an incredible collection of unique flavourings. For the novice, it's a practical and palatable guide to the once mysterious art of baking.\u003c\/p\u003e","brand":"Penguin Books PRH","offers":[{"title":"Default Title","offer_id":45334679453993,"sku":"9780307359346","price":35.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0768\/0950\/3017\/products\/screen-shot-2019-05-07-at-13455-pm.png?v=1687565802"},{"product_id":"the-food-lab-j-kenji-lopez-alt","title":"The Food Lab - J. Kenji Lopez-Alt","description":"\u003cp\u003e\u003cstrong\u003eA New York Times Bestseller\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eWinner of the James Beard Award for General Cooking \u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eWinner of the IACP Cookbook of the Year Award\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"The one book you must have, no matter what you’re planning to cook or where your skill level falls.\"—New York Times Book Review\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eEver wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)—and use a foolproof method that works every time?\u003c\/p\u003e\n\u003cp\u003eAs Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new—but simple—techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.\u003c\/p\u003e","brand":"Penguin Books PRH","offers":[{"title":"Default Title","offer_id":45334679486761,"sku":"9780393081084","price":65.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0768\/0950\/3017\/products\/food-lab.jpg?v=1687565804"},{"product_id":"the-bread-bakers-apprentice-peter-reinhart","title":"The Bread Baker's Apprentice - Peter Reinhart","description":"\u003cp\u003eCo-founder of the legendary Brother Juniper’s Bakery, author of ten landmark bread books, and distinguished instructor at the world’s largest culinary academy, Peter Reinhart has been a leader in America’s artisanal bread movement for more than thirty years. Never one to be content with yesterday’s baking triumph, however, Peter continues to refine his recipes and techniques in his never-ending quest for extraordinary bread.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eIn this new edition of the award-winning and best-selling The Bread Baker’s Apprentice, Peter shares bread breakthroughs arising from his study in France’s famed boulangeries and the always-enlightening time spent in the culinary college kitchen with his students. Peer over Peter’s shoulder as he learns from Paris’s most esteemed bakers, like Lionel Poilâne and Phillippe Gosselin, whose pain à l’ancienne has revolutionized the art of baguette making. Then stand alongside his students in the kitchen as Peter teaches the classic twelve stages of building bread, his clear instructions accompanied by more than 100 step-by-step photographs.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eYou’ll put newfound knowledge into practice with fifty master formulas for such classic breads as rustic ciabatta, hearty pain de campagne, old-school New York bagels, and the book’s Holy Grail—Peter’s version of the famed pain à l’ancienne,  as well as three all-new formulas. En route, Peter distills hard science, advanced techniques, and food history into a remarkably accessible and engaging resource that is as rich and multitextured as the loaves you’ll turn out. In this revised edition, he adds metrics and temperature conversion charts, incorporates comprehensive baker’s percentages into the recipes, and updates methods throughout. This is original food writing at its most captivating, teaching at its most inspired and inspiring—and the rewards are some of the best breads under the sun.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv\u003eHardcover with dust jacket\u003c\/div\u003e\n\u003cdiv\u003e \u003c\/div\u003e\n\u003cdiv\u003eNumber of pages: 336\u003c\/div\u003e\n\u003cdiv\u003e \u003c\/div\u003e\n\u003cdiv\u003eDimensions: 10.3\" H x 9.4\" W x 1.2\" T\u003c\/div\u003e\n\u003cdiv\u003e \u003c\/div\u003e\n\u003cdiv\u003eWeight: 3.4lbs\u003c\/div\u003e\n\u003cdiv\u003e \u003c\/div\u003e","brand":"Penguin Books PRH","offers":[{"title":"Default Title","offer_id":45334679519529,"sku":"9781607748656","price":54.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0768\/0950\/3017\/files\/bread-bakers-apprentice.jpg?v=1689034899"},{"product_id":"flour-water-salt-yeast-ken-forkish","title":"Flour Water Salt Yeast - Ken Forkish","description":"\u003cp\u003eThere are few things more satisfying than biting into a freshly made, crispy-on-the-outside, soft-and-supple-on-the-inside slice of perfectly baked bread. For Portland-based baker Ken Forkish, well-made bread is more than just a pleasure—it is a passion that has led him to create some of the best and most critically lauded breads and pizzas in the country.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003eIn \u003ci\u003eFlour Water Salt Yeast\u003c\/i\u003e, Forkish translates his obsessively honed craft into scores of recipes for rustic boules and Neapolitan-style pizzas, all suited for the home baker. Forkish developed and tested all of the recipes in his home oven, and his impeccable formulas and clear instructions result in top-quality artisan breads and pizzas that stand up against those sold in the best bakeries anywhere.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003eWhether you’re a total beginner or a serious baker, \u003ci\u003eFlour Water Salt Yeas\u003c\/i\u003et has a recipe that suits your skill level and time constraints: Start with a straight dough and have fresh bread ready by supper time, or explore pre-ferments with a bread that uses biga or poolish. If you’re ready to take your baking to the next level, follow Forkish’s step-by-step guide to making a levain starter with only flour and water, and be amazed by the delicious complexity of your naturally leavened bread. Pizza lovers can experiment with a variety of doughs and sauces to create the perfect pie using either a pizza stone or a cast-iron skillet.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003ci\u003eFlour Water Salt Yeast\u003c\/i\u003e is more than just a collection of recipes for amazing bread and pizza—it offers a complete baking education, with a thorough yet accessible explanation of the tools and techniques that set artisan bread apart. Featuring a tutorial on baker’s percentages, advice for manipulating ingredients ratios to create custom doughs, tips for adapting bread baking schedules to fit your day-to-day life, and an entire chapter that demystifies the levain-making process, \u003ci\u003eFlour Water Salt Yeast\u003c\/i\u003e is an indispensable resource for bakers who want to make their daily bread exceptional bread.\u003c\/p\u003e\n\u003cp\u003eHardcover with dust sleeve\u003c\/p\u003e\n\u003cdiv\u003eNumber of pages: 266\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eDimensions: 10\" H x 8\" W x 1\" T\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eWeight: 2.6lbs\u003c\/div\u003e","brand":"Penguin Books PRH","offers":[{"title":"Default Title","offer_id":45334679781673,"sku":"9781607742739","price":50.99,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0768\/0950\/3017\/files\/flour-water-salt-yeast.jpg?v=1689028898"},{"product_id":"naturally-sweet-atk","title":"Naturally Sweet - America's Test Kitchen","description":"\u003cp\u003eNaturally Sweet is a collection of 100+ truly groundbreaking recipes that rely only on natural, less-processed sweeteners like Sucanat (unrefined cane sugar), coconut sugar, date sugar, honey, maple syrup, or no sweeteners at all, just dried fruit and chocolate.\u003c\/p\u003e\n\u003cp\u003eThe alarming amount of processed sugar we consume every day has reached dangerous levels. According to the USDA’s new guidelines, we should be consuming half as much sugar in order to thwart the current obesity crisis and numerous other public health issues. The test kitchen faced this challenge head-on, starting with the researching the science of sugar and alternative sweeteners and ending months later with the best low-sugar recipes you will ever taste. In side-by-side taste tests, people actually preferred the recipes made with less sugar since the alternative sweeteners had deeper, more nuanced flavors than granulated sugar.\u003c\/p\u003e\n\u003cp\u003eAn extensive introduction section summarizes everything we learned during our research. Before-and-after sugar comparisons appear on every recipe page, and full nutritional information is listed in the back of the book.\u003c\/p\u003e\n\u003cp\u003eYou won’t miss the white sugar in these recipes:\u003c\/p\u003e\n\u003cp\u003eBlueberry Muffins BEFORE 61 grams sugar -\u0026gt; AFTER 41 grams sugar Sucanat gave our muffins a rounded, molasses-y backbone. Since reducing the sugar content affected the structure, we used lower-protein cake flour to create a tender crumb. Browned butter and lemon zest boosted flavor.\u003c\/p\u003e\n\u003cp\u003eApple-Pear Pie BEFORE 50 grams sugar -\u0026gt; AFTER 34 grams sugar The flavor of a low-sugar pie made with apples alone fell flat, so we added pears to provide more nuanced flavor. We sweetened the filling with just ⅓ cup of Sucanat. The filling’s balanced sweetness eliminated the need for the sugar in our traditional pie crust.\u003c\/p\u003e\n\u003cp\u003eHoney-Lemon Squares BEFORE 16 grams sugar -\u0026gt; AFTER 9 grams sugar A small amount of honey incorporated beautifully into our velvety, mouthwateringly tart lemon curd. A simple press-in crust required just a teaspoon of honey.\u003c\/p\u003e\n\u003cp\u003eAdditional recipes include: Chocolate Layer Cake, Chocolate Chip Cookies, Strawberry-Chamomile Streusel Bars, Chai Oat Scones, Banana Bread, Holiday Cookies, Spiced Shortbread, Oatmeal-Raisin Cookies, Caramel-Nut Tart, and many more.\u003c\/p\u003e","brand":"Penguin Books PRH","offers":[{"title":"Default Title","offer_id":45334679879977,"sku":"9781940352589","price":34.95,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0768\/0950\/3017\/files\/naturally-sweet-atk.jpg?v=1689031575"},{"product_id":"meat-book-cooks-illustrated","title":"Meat Book - Cook's Illustrated","description":"\u003cp\u003eThe Cook’s Illustrated Meat Book begins with a 27-page master class in meat cookery, which covers shopping (what’s the difference between natural and organic labels?), storing (just how long should you really refrigerate meat and does the duration vary if the meat is cooked or raw?), and seasoning meat (marinating, salting, and brining).\u003cbr\u003e\u003cbr\u003eMatching cut to cooking method is another key to success, so our guide includes fully illustrated pages devoted to all of the major cooking methods: sautéing, pan-searing, pan-roasting, roasting, grilling, barbecuing, and more. We identify the best cuts for these methods and explain point by point how and why you should follow our steps and what may happen if you don’t.\u003cbr\u003e\u003cbr\u003e425 Bulletproof and rigorously tested recipes for beef, pork, lamb, veal, and poultry provide plenty of options for everyday meals and special occasion dinners and you’ll learn new and better ways to cook favorites such as Pan-Seared Thick-Cut Steak, Juicy Pub-Style Burgers, Weeknight Roast Chicken, Barbecued Pulled Pork, and more.\u003cbr\u003e\u003cbr\u003eThe Cook’s Illustrated Meat Book also includes equipment recommendations (what should you look for in a good roasting pan and is it worth spending extra bucks on a pricey nonstick skillet?). In addition, hundreds of step-by-step illustrations guide you through our core techniques so whether you’re slicing a chicken breast into cutlets or getting ready to carve prime rib the Cook’s Illustrated Meat Book covers all the bases\u003c\/p\u003e","brand":"Penguin Books PRH","offers":[{"title":"Default Title","offer_id":45334680830249,"sku":"9781936493869","price":40.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0768\/0950\/3017\/products\/meat-cooks-illustrated.jpg?v=1687565834"},{"product_id":"atk-cooking-school-cookbook-atk","title":"ATK Cooking School Cookbook - America's Test Kitchen","description":"\u003cp\u003eA landmark book from the test kitchen that has been teaching America how to cook for 20 years.\u003c\/p\u003e\n\u003cp\u003eWe launched the America's Test Kitchen Cooking School two years ago to teach home cooks how to cook the test kitchen way, and since then thousands of students have taken our interactive video-based online courses. The America's Test Kitchen Cooking School Cookbook shares the same goal as our online school and brings all our best practices—along with 600 all-time favorite recipes—into one place so that you can become a better, more confident cook. There is no better way to learn than seeing an expert in action, so we've included over 2,500 color photos that bring you into the test kitchen so you can see how to prepare recipes step-by-step. The book starts off with an exhaustive 46-page Cooking Basics chapter that covers everything from what equipment you need (and how to care for it) to test-kitchen tricks for how to make food taste better. Then we move on to cover all the major cooking and baking categories, from meat, poultry, and pasta to breads, cakes, and pies.\u003c\/p\u003e\n\u003cp\u003ellustrated Core Techniques, like how to whip egg whites, roast a chicken, or bake flawless pie dough, focus on the building block recipes everyone should know. Recipe Tutorials that each feature 20-35 color photos then walk readers through recipes that are either more complicated or simply benefit from the visual clues of step photography, like Extra-Crunchy Fried Chicken, Sticky Buns with Pecans, and Deep-Dish Apple Pie. Every chapter ends with a library of the test kitchen's all-time favorite recipes, such as Pan-Seared Steaks with Red Wine Pan Sauce, Meatballs and Marinara, Best Vegetarian Chili, Memphis-Style Barbecued Ribs, and New York-Style Cheesecake—more than 600 in total—that will allow home cooks to expand their repertoire.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eThe America's Test Kitchen Cooking School Cookbook is a how-to-cook book that also explains why recipes succeed or fail, which makes it the ideal book for anyone looking to cook better.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Penguin Books PRH","offers":[{"title":"Default Title","offer_id":45334680895785,"sku":"9781936493524","price":45.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0768\/0950\/3017\/products\/cooking-school-atk.jpg?v=1687565836"},{"product_id":"foolproof-preserving-atk","title":"Foolproof Preserving - America's Test Kitchen","description":"\u003cp\u003eA Guide to Small Batch Jams, Jellies, Pickles, Condiments, and More\u003c\/p\u003e\n\u003cp\u003eThe art of preserving produce has come full circle, from grandmother’s kitchen to a whole new generation now eager to learn how. This detailed, step-by-step guide from the experts at America’s Test Kitchen is perfect for first-time and experienced canners alike. You’ll get 110 foolproof recipes across a wide range of categories, from sweet jams and jellies to savory jams and chutneys, pickles, vegetables, fruit in syrup, condiments, and more.\u003c\/p\u003e\n\u003cp\u003eA Double It option helps you “put up” larger batches with bounty from your farmers’ market. A comprehensive introduction explains the science behind canning and the essential equipment required (and what you don’t need). Preserve with confidence, starting now.\u003c\/p\u003e","brand":"Penguin Books PRH","offers":[{"title":"Default Title","offer_id":45334680928553,"sku":"9781940352510","price":29.95,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0768\/0950\/3017\/files\/foolproof-preserving-atk.jpg?v=1689028929"},{"product_id":"kitchen-hacks-cooks-illustrated","title":"Kitchen Hacks - Cook's Illustrated","description":"\u003cp\u003eInnovative solutions to everyday cooking challenges from our team of test kitchen MacGyvers—the test cooks at Cook’s Illustrated magazine\u003c\/p\u003e\n\u003cp\u003eA kitchen hack is an unusual, easier, and\/or better way of performing a task that often saves money and time or improves the quality of the outcome. In this wacky but eminently useful collection of kitchen hacks, you will learn how to outsmart tricky tasks and face down kitchen challenges (big and small) with innovative and clever ideas from Quick Tips, the most popular feature in Cook’s Illustrated magazine (900,000 circulation). Kitchen Hacks is a beautifully designed guidebook to hacking your kitchen . . . and beyond!\u003c\/p\u003e","brand":"Penguin Books PRH","offers":[{"title":"Default Title","offer_id":45334682501417,"sku":"9781940352008","price":19.99,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0768\/0950\/3017\/products\/screen-shot-2019-03-25-at-24212-pm.png?v=1687565841"},{"product_id":"how-can-it-be-gluten-free-vol-1-atk","title":"How Can It Be Gluten Free (Vol 1.) - America's Test Kitchen","description":"\u003cp\u003eGluten-free cooking takes a quantum leap forward with this collection of groundbreaking recipes and revolutionary techniques.\u003c\/p\u003e\n\u003cp\u003eWe tried thousands of recipes (most were pretty awful) before we figured out the secrets to making favorite foods without gluten. In this landmark book we’ll tell you what works (and why) and share the simple and economical recipe for the America’s Test Kitchen’s Gluten-Free Flour Blend as well as comfort foods like Lasagna with Hearty Tomato-Meat Sauce, Baked Macaroni and Cheese, and tender and moist Meat Loaf.\u003c\/p\u003e\n\u003cp\u003eLearn how we reinvented the rules of baking to produce tall, light-textured Classic Sandwich Bread, Chewy Sugar Cookies with crackly tops, the ultimate Chocolate Layer Cake, flaky and tender Pie Dough for Deep Dish Apple Pie, decadent Fudgy Brownies, and more. We include an extensive basics chapter that’s a road map for understanding the science of gluten, and offer taste test results of gluten-free products. Our test kitchen doesn't settle for second best, why should you? This is the gluten-free cookbook you've been waiting for.\u003c\/p\u003e","brand":"Penguin Books PRH","offers":[{"title":"Default Title","offer_id":45334682534185,"sku":"9781936493616","price":34.95,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0768\/0950\/3017\/products\/how-can-it-be-gluten-free-volume-1-atk.jpg?v=1687565844"},{"product_id":"how-can-it-be-gluten-free-vol-atk2","title":"How Can It Be Gluten Free (Vol 2.) - America's Test Kitchen","description":"\u003cp\u003eThis all-new collection of 190 gluten-free recipes builds on the bestselling success of our first book and introduces the America’s Test Kitchen Whole-Grain Gluten-Free Flour Blend, bringing earthy, “wheaty” flavor to a variety of baked goods from Sandwich Bread and Crackers to Apple Upside-Down Cake, Chocolate Chip Cookies, and Free-Form Pear-Cranberry Tart. Recipes such as Bagels, Baguettes, Chicken Parmesan, Yeasted Doughnuts, and Blondies use the test kitchen’s All-Purpose Gluten-Free Flour Blend.\u003c\/p\u003e\n\u003cp\u003eWe offer over 75 recipes with dairy-free variations and include an expanded troubleshooting chart for what can go wrong in gluten-free baking, over 300 full-color recipe and step photos, a chapter on Rice and Grains, and detailed nutritionals for every recipe. We also give you up-to-date information on the best supermarket gluten-free breads and pasta. If you own the first volume, you’ll want this one, too. Order yours today and start to enjoy the food you love again.\u003c\/p\u003e","brand":"Penguin Books PRH","offers":[{"title":"Default Title","offer_id":45334682566953,"sku":"9781936493982","price":34.95,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0768\/0950\/3017\/files\/how-can-it-be-gluten-free-volume-2-atk.jpg?v=1689029916"},{"product_id":"bread-illustrated-atk","title":"Bread Illustrated - America's Test Kitchen","description":"\u003cp\u003e2017 International Association of Culinary Professionals Cookbook Award: Best Baking Cookbook.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eAmerica’s Test Kitchen wants to put bread back in everyone’s oven by demystifying the art and science of bread baking, showing bakers of all skill levels how to make crisp-crusted, chewy-crumbed loaves, rolls, sweet breads, and more.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eBread Illustrated—our first cookbook devoted solely to bread baking—is a fully illustrated handbook with more than 100 meticulously tested recipes that will enable you to bake artisan bakery–quality bread at home. Each recipe is a hands-on tutorial with a timeline and photos that break down the recipe step by step, because seeing the process from start to finish helps make any recipe more approachable.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eAlong the way, you'll discover a world of breads, each of which teaches valuable skills. Learn how to divide dough and form the knotted, rosette-shaped Kaiser Rolls. Incorporate butter and eggs into enriched breads like the towering holiday Panettone. For added assurance, troubleshooting sidebars accompany many of the breads, so you'll know how to avoid common pitfalls.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eRecipes, which build from simple to more complex as you progress through the book, include: Southern-Style Skillet Cornbread, Honey-Wheat Dinner Rolls, Easy Sandwich Bread, Skillet Pizza Margherita, Monkey Bread, No-Knead Brioche, Deli Rye, Whole-Wheat Quinoa Bread, Spicy Olive Bread, Parker House Rolls, English Muffins, Caramelized Onion Bread, Middle Easter Za'atar Bread, Ultimate Cinnamon Buns, Yeasted Donuts, Scali Bread, Sourdough, Seeded Ficelle, Pain de Campagne, and Kugelhoph.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv\u003eSoftcover\u003c\/div\u003e\n\u003cdiv\u003e \u003c\/div\u003e\n\u003cdiv\u003eNumber of pages: 422\u003c\/div\u003e\n\u003cdiv\u003e \u003c\/div\u003e\n\u003cdiv\u003eDimensions: 10\" H x 8.5\" W x 1\" T\u003c\/div\u003e\n\u003cdiv\u003e \u003c\/div\u003e\n\u003cdiv\u003eWeight: 2.7lbs\u003c\/div\u003e\n\u003cdiv\u003e \u003c\/div\u003e","brand":"Penguin Books PRH","offers":[{"title":"Default Title","offer_id":45334682599721,"sku":"9781940352602","price":40.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0768\/0950\/3017\/files\/bread-illustrated.jpg?v=1689025312"},{"product_id":"100-recipes-atk","title":"100 Recipes - America's Test Kitchen","description":"\u003cp\u003eA Provocative Collection of Game-Changing Recipes from America’s Test Kitchen\u003c\/p\u003e\n\u003cp\u003eIf you could only have 100 recipes at your disposal, what would they be? In 100 Recipes, the editors of America’s Test Kitchen present what they consider the recipes everyone should know how to make—these are the dishes that will give anyone the culinary chops they need to succeed in the kitchen.\u003c\/p\u003e\n\u003cp\u003eBrimming with attitude and innovation, this captivating collection is organized into three sections—The Absolute Essentials, The Surprising Essentials, and The Global Essentials. The editors considered three factors—utility, inventiveness, and diversity—when whittling down the choices. An essay introduces and positions each dish, explaining why it matters, the challenges in making it, and how our test kitchen arrived at a bulletproof recipe.\u003c\/p\u003e\n\u003cp\u003eFrom everyday basics like Quick Tomato Sauce, Maple-Glazed Pork Roast, and Chewy Brownies to innovative classics like Slow-Roasted Beef, Perfect Poached Chicken Breasts, and Cheese Soufflé to inspiring dishes like Thai-Style Chicken with Basil, Vietnamese Beef Pho, and Catalan-Style Beef Stew with Mushrooms, cooks at all skill levels will find accessible recipes in this collection. The recipe details include a timeline, which indicates how to combine steps for efficiency, which essential tools are needed to make the recipe, and substitutions and variations. Readers will also find helpful tips throughout highlighting specific techniques, such as a better way to make chicken stock, a better way to shape bread dough, and a better way to mince garlic.\u003c\/p\u003e","brand":"Penguin Books PRH","offers":[{"title":"Default Title","offer_id":45334682632489,"sku":"9781940352015","price":51.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0768\/0950\/3017\/files\/100-recipes-atk.jpg?v=1689024039"},{"product_id":"bloomingville-ceramic-carla-butter-box-5x275","title":"Lune: Croissants All Day and Night - Kate Reid","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eThe debut cookbook from Lune, a world-renowned croissant bakery in Australia. Lune Croissanterie is one of the most talked about bakeries in the world. From rave reviews from Nigella Lawson, Yotam Ottolenghi, René Redzepi and Rachel Khoo, to features in news outlets such as \u003c\/span\u003e\u003ci\u003eNew York Times\u003c\/i\u003e\u003cspan\u003eand \u003c\/span\u003e\u003ci\u003eThe Guardian\u003c\/i\u003e\u003cspan\u003e, Lune has been touted as 'the best croissant in the world' since it opened its doors in 2012. Customers are queuing quite literally around the block from the early hours to eat Lune's pastries, but what makes this book so special is how Kate Reid elevates croissant pastry from a classic breakfast staple to a refined vehicle for breakfast, lunch and dinner.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eWith step-by-step techniques for rolling and shaping croissants, followed by recipes for every hour of the day, plus what to do with leftovers and how to make a croissant a special occasion, this is the ultimate guide to baking the world's best-loved pastry.\u003c\/span\u003e\u003c\/p\u003e","brand":"Penguin Books PRH","offers":[{"title":"Default Title","offer_id":45334687908137,"sku":"9781784885168","price":58.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0768\/0950\/3017\/files\/lune.jpg?v=1689025216"},{"product_id":"pasta-robbins-biaocchi","title":"Pasta - Missy Robbins \u0026 Talia Biaocchi","description":"\u003cp\u003eA stylish, transporting pasta master class from New York City’s premier pasta chef, with recipes for 40 handmade pasta shapes and 100 Italian American, regional Italian, and modern dishes\u003c\/p\u003e\n\u003cp\u003eNAMED ONE OF THE TEN BEST COOKBOOKS OF THE YEAR BY SAN FRANCISCO CHRONICLE • “Missy Robbins brings her extraordinary knowledge and generous heart to teach us to prepare the pastas that made her restaurants, Lilia and Misi, two of the best in the world.”—Ina Garten, Barefoot Contessa\u003c\/p\u003e\n\u003cp\u003eFood trends come and go, but pasta holds strong year after year. Despite its humble ingredients—made of merely flour and water or flour and eggs—the magic, rituals, and art of pasta making span over five centuries. Two ingredients are turned into hundreds of stuffed, rolled, extruded, dried, stamped, and hand-cut shapes, each with its own unique provenance and enrobed in a favored sauce.\u003c\/p\u003e\n\u003cp\u003eNew York City chef Missy Robbins fell in love with Italian food and pasta twenty-five years ago. She has been cooking, researching, and studying her way across Italy ever since, which led her to open two of America’s most renowned pasta restaurants, Lilia and Misi. With illustrated step-by-step recipes for handmaking forty of the most versatile pasta shapes and one hundred recipes for Italian American, regional Italian, and Robbins’s own best pasta dishes, plus two dozen vegetable sides, this is the hard-working manual for home cooks who aspire to master the art of pasta cooking.\u003c\/p\u003e\n\u003cp\u003eWhether making pasta sheets for lasagna or stamping out pasta “coins” for Corzetti with Goat Cheese and Asparagus—or even buying handmade pasta to make Tagliatelle with Porcini, Rosemary, and Garlic—Robbins provides all the inspiration, instruction, and encouragement required to make pasta exceptionally well. Evocatively photographed with nearly 100 full-color mouthwatering photos of pasta dishes and twenty images from Italy, this is a richly illustrated ode to the ingredients, recipes, and craft that have made pasta the most popular fare of a beloved cuisine.\u003c\/p\u003e","brand":"Penguin Books PRH","offers":[{"title":"Default Title","offer_id":45334687973673,"sku":"9781984857002","price":54.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0768\/0950\/3017\/files\/pasta-robbins.jpg?v=1689032343"},{"product_id":"earls-the-cookbook","title":"Earls - The Cookbook Anniversary Edition","description":"\u003cp\u003eCreate all of your favorite Earls’ dishes at home with this much-anticipated cookbook from the wildly popular restaurant chain. Read insider stories from the past 30 years, while cooking through more than 100 recipes for legacy dishes, staff favorites and current menu selections.\u003c\/p\u003e\n\u003cp\u003eThe first cookbook from Earls is as authentic and approachable as the restaurants are themselves. This book captures the soul and character you feel in every one of the Earls’ restaurants—passionate, authentic, accessible and playful, and full of Earls’ unique charm. Fans of Earls will be thrilled to make their favorite meals at home, and get a peek inside this iconic restaurant chain.\u003c\/p\u003e\n\u003cp\u003eEarls invented premium casual dining in 1982 and has been redefining and revolutionizing it ever since with 62 locations (and counting) across Canada and the US. The book will include stories from the restaurant’s rich history and feature its most popular recipes. Readers will recognize their favorites, from shared dishes, to sandwiches, soups and salads, noodle bowls and wok dishes, burgers, pizza, main courses, steaks, dessert and brunch. Look for recipes like Pear \u0026amp; Beet Salad, Artichoke Dip, California Shrimp Pizza, Calamari, Potato Skins, French Onion Soup, Nasi Goreng, Tandoori Chicken and Apple Crumble—all complete with mouthwatering photography.\u003c\/p\u003e\n\u003cp\u003eAt last, the food from your favorite restaurant can be yours at home. Read, cook, relax and enjoy this collection of delicious, accessible and easy-to-follow recipes, for fun dishes inspired by food from around the world. The perfect gift for yourself, and the Earls fans in your life.\u003c\/p\u003e","brand":"Penguin Books PRH","offers":[{"title":"Default Title","offer_id":45334690496809,"sku":"9780525612087","price":35.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0768\/0950\/3017\/products\/earls-anniversary-edition.jpg?v=1687565978"},{"product_id":"sioux-chefs-indigenous-kitchen-sherman-dooley","title":"Sioux Chef's Indigenous Kitchen - Sean Sherman \u0026 Beth Dooley","description":"\u003cp\u003e\u003cstrong\u003e2018 James Beard Award Winner: Best American Cookbook\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNamed one of the Best Cookbooks of 2017 by NPR, The Village Voice, Smithsonian Magazine, UPROXX, New York Magazine, San Francisco Chronicle, Mpls. St. PaulMagazine and others\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eHere is real food—our indigenous American fruits and vegetables, the wild and foraged ingredients, game and fish. Locally sourced, seasonal, “clean” ingredients and nose-to-tail cooking are nothing new to Sean Sherman, the Oglala Lakota chef and founder of The Sioux Chef. In his breakout book, The Sioux Chef’s Indigenous Kitchen, Sherman shares his approach to creating boldly seasoned foods that are vibrant, healthful, at once elegant and easy. \u003c\/p\u003e\n\u003cp\u003eSherman dispels outdated notions of Native American fare—no fry bread or Indian tacos here—and no European staples such as wheat flour, dairy products, sugar, and domestic pork and beef. The Sioux Chef’s healthful plates embrace venison and rabbit, river and lake trout, duck and quail, wild turkey, blueberries, sage, sumac, timpsula or wild turnip, plums, purslane, and abundant wildflowers. Contemporary and authentic, his dishes feature cedar braised bison, griddled wild rice cakes, amaranth crackers with smoked white bean paste, three sisters salad, deviled duck eggs, smoked turkey soup, dried meats, roasted corn sorbet, and hazelnut–maple bites.\u003c\/p\u003e\n\u003cp\u003eThe Sioux Chef’s Indigenous Kitchen is a rich education and a delectable introduction to modern indigenous cuisine of the Dakota and Minnesota territories, with a vision and approach to food that travels well beyond those borders.\u003c\/p\u003e","brand":"Penguin Books PRH","offers":[{"title":"Default Title","offer_id":45334691741993,"sku":"9780816699797","price":48.99,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0768\/0950\/3017\/products\/sioux-chef.jpg?v=1687565994"},{"product_id":"nespresso-nespresso-inissia-black-aero","title":"The Savory Baker: 150 Creative Recipes, from Classic to Modern - America's Test Kitchen","description":"\u003cb data-mce-fragment=\"1\"\u003eThe ultimate guide to savory baking using fragrant spices and herbs, fresh produce, rich cheeses and meats, and more\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eBaking is about a lot more than just desserts. This unique collection, one of the few to focus solely on the savory side of baking, explores a multitude of flavor possibilities. Get inspired by creative twists like gochujang-filled puff pastry pinwheels or feta-studded dill-zucchini bread. And sample traditional baked goods from around the world, from Chinese lop cheung bao to Brazilian pão de quejo.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eOur flexible recipes let you keep things simple by often using store-bought doughs and crusts, or go all out and make them from scratch using our foolproof methods. No matter what kind of baker you are, you’ll be inspired by the irresistible flavors, from everyday biscuits to showstopping breads, including:\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eQuick breads, scones, biscuits, and pastries:\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e Turn scones savory with panch phoran, an Indian spice blend with cumin, fennel, and mustard seeds. Bake the flakiest biscuits ever, packed with fresh sage and oozing with melty Gruyère. Even danish goes savory with goat cheese and Urfa chile.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eTarts, galettes, and pies:\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003eJamaican spiced beef patties or a flaky galette with corn, tomatoes, and bacon will be your new favorite lunch (or breakfast, or snack). Or make pizza chiena, the over-the-top Italian double-crusted pie of eggs, cheeses, and cured meats.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eBatter and stovetop “bakes”:\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003ePopovers bursting with blue cheese and chives dress up dinner, while bread pudding with butternut squash and spinach makes the brunch table. And savory pancakes are for anytime, whether you choose Chinese cōngyóubing or Korean kimchi jeon.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eFlatbreads, pizza, rolls, and loaves:\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003eTry alu paratha, the Northern Indian potato-stuffed flatbread. Shape mushroom crescent rolls or a challah enlivened by saffron and rosemary. And for kids of any age, bake a pizza monkey bread.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eEvery recipe has a photo you’ll want to sink your teeth into, and ATK-tested techniques plus step-by-step photos walk you through rolling out pie and galette doughs; shaping breads and rolls; stretching pizza dough; and more\u003c\/span\u003e","brand":"Penguin Books PRH","offers":[{"title":"Default Title","offer_id":45334696788265,"sku":"9781948703987","price":40.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0768\/0950\/3017\/products\/d026880f-885e-4ff4-b4c3-5c40c34616e0.png?v=1687566071"},{"product_id":"the-wok-kenji-lopez-alt","title":"The Wok - Kenji Lopez-Alt","description":"\u003cp\u003e\u003cstrong\u003eOne of Time's 10 Most Anticipated Cookbooks of 2022\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe obsessive mastermind behind one of the decade’s best-selling cookbooks returns with the definitive English-language guide to the science and technique of cooking in a wok.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eJ. Kenji López-Alt’s debut cookbook, The Food Lab, revolutionized home cooking, selling more than half a million copies with its science-based approach to everyday foods. And for fast, fresh cooking for his family, there’s one pan López-Alt reaches for more than any other: the wok.\u003c\/p\u003e\n\u003cp\u003eWhether stir-frying, deep frying, steaming, simmering, or braising, the wok is the most versatile pan in the kitchen. Once you master the basics—the mechanics of a stir-fry, and how to get smoky wok hei at home—you’re ready to cook home-style and restaurant-style dishes from across Asia and the United States, including Kung Pao Chicken, Pad Thai, and San Francisco–Style Garlic Noodles. López-Alt also breaks down the science behind beloved Beef Chow Fun, fried rice, dumplings, tempura vegetables or seafood, and dashi-simmered dishes.\u003c\/p\u003e\n\u003cp\u003eFeaturing more than 200 recipes—including simple no-cook sides—explanations of knife skills and how to stock a pantry, and more than 1,000 color photographs, The Wok provides endless ideas for brightening up dinner.\u003c\/p\u003e","brand":"Raincoast books","offers":[{"title":"Default Title","offer_id":45334701375785,"sku":"9780393541212","price":66.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0768\/0950\/3017\/files\/ffd92e93-0ada-4acf-95a0-87ee16514fa8.png?v=1689035031"},{"product_id":"cooking-at-home-chang-krishna","title":"Cooking at Home - David Chang \u0026 Priya Krishna","description":"\u003cp\u003eNEW YORK TIMES BESTSELLER • The founder of Momofuku cooks at home . . . and that means mostly ignoring recipes, using tools like the microwave, and taking inspiration from his mom to get a great dinner done fast.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY NEW YORK POST AND TASTE OF HOME\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eDavid Chang came up as a chef in kitchens where you had to do everything the hard way. But his mother, one of the best cooks he knows, never cooked like that. Nor did food writer Priya Krishna’s mom. So Dave and Priya set out to think through the smartest, fastest, least meticulous, most delicious, absolutely imperfect ways to cook.\u003cbr\u003e \u003cbr\u003eFrom figuring out the best ways to use frozen vegetables to learning when to ditch recipes and just taste and adjust your way to a terrific meal no matter what, this is Dave’s guide to substituting, adapting, shortcutting, and sandbagging—like parcooking chicken in a microwave before blasting it with flavor in a four-minute stir-fry or a ten-minute stew.\u003cbr\u003e \u003cbr\u003eIt’s all about how to think like a chef . . . who’s learned to stop thinking like a chef.\u003c\/p\u003e","brand":"Penguin Books PRH","offers":[{"title":"Default Title","offer_id":45334701408553,"sku":"9781524759247","price":47.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0768\/0950\/3017\/files\/cooking-at-home-chang-krishna.jpg?v=1689026597"},{"product_id":"bottom-of-the-pot-naz-deravian","title":"Bottom of the Pot - Naz Deravian","description":"\u003cp\u003e\u003cstrong\u003eWinner of the IACP 2019 First Book Award presented by The Julia Child Foundation\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Like Madhur Jaffrey and Marcella Hazan before her, Naz Deravian will introduce the pleasures and secrets of her mother culture's cooking to a broad audience that has no idea what it's been missing. America will not only fall in love with Persian cooking, it'll fall in love with Naz.” - Samin Nosrat, author of Salt, Fat, Acid, Heat: The Four Elements of Good Cooking\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eNaz Deravian lays out the multi-hued canvas of a Persian meal, with 100+ recipes adapted to an American home kitchen and interspersed with Naz's celebrated essays exploring the idea of home.\u003c\/p\u003e\n\u003cp\u003eAt eight years old, Naz Deravian left Iran with her family during the height of the 1979 Iranian Revolution and hostage crisis. Over the following ten years, they emigrated from Iran to Rome to Vancouver, carrying with them books of Persian poetry, tiny jars of saffron threads, and always, the knowledge that home can be found in a simple, perfect pot of rice. As they traverse the world in search of a place to land, Naz's family finds comfort and familiarity in pots of hearty aash, steaming pomegranate and walnut chicken, and of course, tahdig: the crispy, golden jewels of rice that form a crust at the bottom of the pot. The best part, saved for last.\u003c\/p\u003e\n\u003cp\u003eIn Bottom of the Pot, Naz, now an award-winning writer and passionate home cook based in LA, opens up to us a world of fragrant rose petals and tart dried limes, music and poetry, and the bittersweet twin pulls of assimilation and nostalgia. In over 100 recipes, Naz introduces us to Persian food made from a global perspective, at home in an American kitchen.\u003c\/p\u003e","brand":"Raincoast books","offers":[{"title":"Default Title","offer_id":45334702883113,"sku":"9781250134417","price":45.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0768\/0950\/3017\/files\/bottom-of-the-pot.jpg?v=1689025246"},{"product_id":"cookfresh-fine-cooking-magazine","title":"Bake From Scratch - The Cookie Collection","description":"\u003cp\u003e\u003cstrong\u003eIntroducing the ultimate ode to cookies, featuring over 100 cookie recipes every home baker should have in their collection.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBecome a cookie connoisseur with a variety of flavors and cookie styles. From buttercream-filled sandwich cookies and berry-studded sugar cookies for summer to gingerbread and shortbread primed for the winter holidays, these recipes will see you through every season. Find all your chocolate chip-stuffed and caramel-filled favorites. With both classics and contemporary crowd-pleasers, this is the collection you’ll turn to time and time again. No matter the occasion, we’ve got you covered with cookies.\u003c\/p\u003e","brand":"Ingram Publishing","offers":[{"title":"Default Title","offer_id":45334716743977,"sku":"9781940772639","price":32.95,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0768\/0950\/3017\/files\/bfs-cookie-collection.jpg?v=1689026326"},{"product_id":"around-my-french-table-dorie-greenspan","title":"Around My French Table - Dorie Greenspan","description":"\u003cp\u003eWhen Julia Child told Dorie Greenspan, “You write recipes just the way I do,” she paid her the ultimate compliment. Julia’s praise was echoed by the New York Times and the Los Angeles Times, which referred to Dorie’s “wonderfully encouraging voice” and “the sense of a real person who is there to help should you stumble.”\u003cbr\u003e \u003cbr\u003eNow in a big, personal, and personable book, Dorie captures all the excitement of French home cooking, sharing disarmingly simple dishes she has gathered over years of living in France.\u003c\/p\u003e\n\u003cp\u003eAround My French Table includes many superb renditions of the great classics: a glorious cheese-domed onion soup, a spoon-tender beef daube, and the “top-secret” chocolate mousse recipe that every good Parisian cook knows—but won’t reveal.\u003cbr\u003e \u003cbr\u003eHundreds of other recipes are remarkably easy: a cheese and olive quick bread, a three-star chef’s Basque potato tortilla made with a surprise ingredient (potato chips), and an utterly satisfying roast chicken for “lazy people.”\u003cbr\u003e \u003cbr\u003ePacked with lively stories, memories, and insider tips on French culinary customs, Around My French Table will make cooks fall in love with France all over again, or for the first time.\u003c\/p\u003e","brand":"Harper Collins","offers":[{"title":"Default Title","offer_id":45334718054697,"sku":"9780618875535","price":56.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0768\/0950\/3017\/products\/screen-shot-2019-05-14-at-34431-pm.png?v=1687566385"},{"product_id":"roses-heavenly-cakes-rose-levy-beranbaum","title":"Rose's Heavenly Cakes - Rose Levy Beranbaum","description":"\u003cp\u003eWinner of the 2010 Cookbook of the Year Award, IACP (International Association of Culinary ProfessionalsAt last an all-new, full-color cake lover's companion from Rose Levy Beranbaum, The Diva of Desserts!Rose Levy Beranbaum is a much beloved and widely respected baking legend-a worshipped woman . . . revered by serious cooks and part-timers\" alike, in the words of USA Today . Eagerly-awaited by her legions of devoted fans, Rose's Heavenly Cakes is a must-have guide to perfect cake-baking from this award-winning master baker and author of The Cake Bible, one of the bestselling cookbooks of all time.This comprehensive guide will help home bakers to create delicious, decadent, and spectacularly beautiful cakes of all kinds with confidence and ease. With her precise, foolproof recipes, Rose shows you how to create everything from Heavenly Coconut Seduction Cake, Golden Lemon Almond Cake, and Devil's Food Cake with Midnight Ganache to Orange-Glow Chiffon Layer Cake, Mud Turtle Cupcakes, and Deep Chocolate Passion Wedding Cake. Rose's Heavenly Cakes \u003cbr\u003e\n Features Rose's trademark easy-to-follow, expertly tested (and retested) recipes for perfectly delicious results every time  Offers over 100 simply wonderful recipes for cakes for every occasion-from exceptionally delicious butter and oil cakes, sponge cakes, and mostly flourless cakes and cheesecakes, to charming baby cakes and elegant wedding cakes  Features special tips and tricks from a beloved baking expert for creating amazing special effects and beautiful cake decor  Contains 100 tempting full-color photos\u003c\/p\u003e\n\n\u003cp\u003eVisit Rose Levy Beranbaum at realbakingwithrose.com and learn basic baking techniques with her, including measuring, preparing, and mixing ingredients to make cakes and creating decorations to dress them up.Everything you need to create heavenly cakes-every time-can be found in this new collection of tried-and true recipes by one of the most celebrated bakers of our time.\"\u003c\/p\u003e","brand":"Raincoast books","offers":[{"title":"Default Title","offer_id":45334718153001,"sku":"9780471781738","price":56.95,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0768\/0950\/3017\/products\/roses-heavenly-cakes.jpg?v=1687566390"},{"product_id":"tartine-book-no3-chad-robertson","title":"Tartine Book No.3 - Chad Robertson","description":"\u003cp\u003eThe third in a series of classic, collectible cookbooks from Tartine Bakery \u0026amp; Cafe, one of the great bakeries, \u003cem\u003eTartine Book No. 3\u003c\/em\u003e is a revolutionary, and altogether timely, exploration of baking with whole grains.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eThe narrative of Chad Robertson's search for ancient flavors in heirloom grains is interwoven with 85 recipes for whole-grain versions of Tartine favorites. Robertson shares his groundbreaking new methods of bread baking including new techniques for whole-grain loaves, as well as porridge breads and loaves made with sprouted grains.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eThis book also revisits the iconic Tartine Bakery pastry recipes, reformulating them to include whole grains, nut milks, and alternative sweeteners. More than 100 photographs of the journey, the bread, the pastry and the people, make this is a must-have reference for the modern baker.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eHardcover with dust cover\u003c\/p\u003e\n\u003cp\u003eNumber of pages: 304\u003c\/p\u003e\n\u003cp\u003eDimensions: 10.5\" H x 9\" W x 1.5\" T\u003c\/p\u003e\n\u003cp\u003eWeight: 3.1lbs\u003c\/p\u003e\n\u003cdiv\u003e \u003c\/div\u003e","brand":"Raincoast books","offers":[{"title":"Default Title","offer_id":45334718185769,"sku":"9781452114309","price":57.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0768\/0950\/3017\/files\/tartine-no3.jpg?v=1689034737"},{"product_id":"tartine-bread-e-prueitt-c-robertson","title":"Tartine Bread - E. Prueitt \u0026 C. Robertson","description":"\u003cp\u003eThe Tartine Way - Not all bread is created equal\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\"...The most beautiful bread book yet published...\" – The New York Times\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eTartine - A bread bible for the home baker or professional bread-maker! It comes from Chad Robertson, a man many consider to be the best bread baker in the United States, and co-owner with Elizabeth Prueitt of San Francisco's Tartine Bakery. At 5 P.M., Chad Robertson's rugged, magnificent Tartine loaves are drawn from the oven. The bread at San Francisco's legendary Tartine Bakery sells out within an hour almost every day.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eOnly a handful of bakers have learned the bread science techniques Chad Robertson has developed: To Chad Robertson, bread is the foundation of a meal, the center of daily life, and each loaf tells the story of the baker who shaped it. Chad Robertson developed his unique bread over two decades of apprenticeship with the finest artisan bakers in France and the United States, as well as experimentation in his own ovens. Readers will be astonished at how elemental it is.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eBread making the Tartine Way: Now it's your turn to make this bread with your own hands. Clear instructions and hundreds of step-by-step photos put you by Chad's side as he shows you how to make exceptional and elemental bread using just flour, water, and salt.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eHardcover\u003c\/p\u003e\n\u003cp\u003eNumber of pages: 304\u003c\/p\u003e\n\u003cp\u003eDimensions: 10.5\" H x 9\" W x 1.5\" T\u003c\/p\u003e\n\u003cp\u003eWeight: 2.9lbs\u003c\/p\u003e\n\u003cdiv\u003e \u003c\/div\u003e","brand":"Raincoast books","offers":[{"title":"Default Title","offer_id":45334718218537,"sku":"9780811870412","price":58.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0768\/0950\/3017\/products\/tartine-bread-chad-robertson.jpg?v=1687566397"},{"product_id":"101-thai-dishes-jet-tila","title":"101 Thai Dishes You Need to Cook Before You Die - Jet Tila","description":"\u003cp\u003e\u003cstrong\u003eThe Gold Standard for Authentic Thai Cuisine\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIn this showstopping collection of must-try Thai dishes, culinary mastermind and bestselling author Jet Tila opens up the world of his Thai heritage for today’s home cooks with recipes that are authentic, accessible and ultra-craveable.\u003c\/p\u003e\n\u003cp\u003eJet partners up with Tad Weyland Fukumoto, longtime friend and fellow chef, to channel their years of Southeast Asian culinary prowess into mouthwatering recipes, such as Street-Style Basil Pork, Glass Noodle Stir-Fry, Hung Lay Northern Pork Curry, New Thai BBQ Chicken, Fried Tilapia with Three-Flavor Sauce and so many more. They’ve tirelessly perfected these recipes to ensure that their flavors, techniques and quality rank number one across the board—the true gold standard.\u003c\/p\u003e\n\u003cp\u003eWith dishes ranging from tantalizing classics and popular street foods to unsung heroes spanning the regions, this cookbook is your one-stop guide to the rich culinary traditions of Thailand. Jet also presents an exciting collection of plant-based takes on popular dishes to welcome everyone to the table and show the range of possibilities in the modern Thai kitchen. Fire up your wok and get hungry for 101 of the best damn Thai dishes you’ll ever have.\u003c\/p\u003e","brand":"UTP University of Toronto Press","offers":[{"title":"Default Title","offer_id":45334718677289,"sku":"9781645673668","price":28.99,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0768\/0950\/3017\/files\/101-thai.jpg?v=1689024053"},{"product_id":"dories-cookies-dorie-greenspan","title":"Dorie's Cookies - Dorie Greenspan","description":"\u003cp\u003eOver the course of her baking career, Dorie Greenspan has created more than 300 cookie recipes. Yet she has never written a book about them—until now. To merit her “three purple stars of approval,” every cookie had to be so special that it begged to be made again and again. Cookies for every taste and occasion are here. There are company treats like Portofignos, with chocolate dough and port-soaked figs, and lunch-box Blueberry Buttermilk Pie Bars. They Might Be Breakfast Cookies are packed with goodies—raisins, dried apples, dried cranberries, and oats— while Almond Crackle Cookies have just three ingredients. There are dozens of choices for the Christmas cookie swaps, including Little Rascals (German jam sandwich cookies with walnuts), Italian Saucissons (chocolate log cookies studded with dried fruit), and Snowy-Topped Brownie Drops. And who but America’s favorite baker could devise a cookie as intriguing as Pink-Peppercorn Thumbprints or as popular as the World Peace Cookie, with its 59 million Internet fans?\u003c\/p\u003e","brand":"Harper Collins","offers":[{"title":"Default Title","offer_id":45334720151849,"sku":"9780547614847","price":50.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0768\/0950\/3017\/files\/dorie-cookies.jpg?v=1689028063"},{"product_id":"the-great-british-bakeoff-christmas","title":"The Great British Bakeoff - Christmas","description":"\u003cp\u003e\u003cspan\u003eThe ultimate Bake Off Christmas collection with all of Paul Hollywood’s and Mary Berry’s Christmas masterclass recipes. Also includes new bakes from all four winners, Edd Kimber, Jo Wheatley, John Whaite and Frances Quinn, plus other wonderful Bake Off contestants.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eWhip up tempting Christmas nibbles like Potato Blinis with Smoked Salmon, or Parmesan Palmiers, perfect for a party. Spice up your home – and get the kids involved too – with Stained Glass Tree Biscuits and a Raspberry and Cinnamon Christmas Wreath. For the main event, there is plenty of inspiration for tempting party nibbles or a festive feast, like Baked Christmas Ham or a Venison Pie – and ingenious ideas for how to make the most of all those leftovers.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eEach chapter also includes spectacular recipes from Bake Off contestants, and Mary and Paul reveal the secrets to those classic Christmas dishes – whether it’s Paul’s perfect mince pies or Mary’s ultimate Christmas pudding.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003ePacked with everything from edible decorations and delicious gifts to party dishes and showstopping centrepieces, this book is the perfect Christmas companion.\u003c\/span\u003e\u003c\/p\u003e","brand":"Penguin Books PRH","offers":[{"title":"Default Title","offer_id":45334720479529,"sku":"9781849906968","price":39.95,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0768\/0950\/3017\/products\/great-british-bake-off-lizzie-kamenetzky.jpg?v=1687566458"},{"product_id":"bake-from-scratch-the-bundt-collection","title":"Bake From Scratch - The Bundt Collection","description":"\u003cp\u003e\u003cstrong\u003eThis compendium of Bundt cakes features more than 128 recipes, tips, and techniques to help bake the perfect cake.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe shape that launched a thousand cakes, the Bundt pan offers the flawless mold for decadent, dense cakes destined for thick glazes and syrup soaks. Whether you’re looking for an exciting update, like our Peanut Butter and Jelly Swirl Bundt Cake, or a steadfast standard, like the classic Chocolate Kugelhopf, we have a ring-shaped delight for you.\u003c\/p\u003e","brand":"Ingram Publishing","offers":[{"title":"Default Title","offer_id":45334721823017,"sku":"9781940772783","price":39.95,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0768\/0950\/3017\/files\/bfs-bundt-collection.jpg?v=1689024804"},{"product_id":"that-noodle-life-mike-le-and-stephanie-le","title":"That Noodle Life - Mike Le \u0026 Stephanie Le","description":"\u003cp\u003eOh, noodles! You’re so much fun. You’re so beloved! All your magical shapes, flavors, and textures. But no one obsesses over you quite like Mike Le and Stephanie Le, the-husband-and-wife team who are superstars in the food blog world. Their humbly named iamafoodblog boasts 186,000 followers on Instagram and receives 500,000 page views each month—and in it they profess their undying love for noodles in the most delicious, clever, and visually striking ways.\u003c\/p\u003e\n\u003cp\u003eThat Noodle Life is their 75-recipe celebration of the myriad pleasures of noodles. And let’s just say it goes way beyond spaghetti and ramen. Inspired by the noodle- and macaroni-crazed cuisines of Asia, Italy, and the global melting pot, they dish up high-impact, soulful, slurpable flavor with minimal fuss. Gorgeous full-color photographs of every dish enhance the lively and sophisticated spreads. Dig into comfort noodles: Really Savory Sunday Sauce with Tagliatelle and French Onion Mac and Cheese. Quick weeknight noodles: Flash-Fried Ribeye with Crispy Chow Mein and Stay in Tonight Sesame Chili Oil Noodles—faster than takeout and far better. Sexy Date Night Noodles: Double Lobster Chitarra, Miso Clam Linguine, Bone Marrow and Beef Brisket Pho. And how to upgrade instant noodles to make them shine, recipes for making noodles from scratch, notes on essential ingredients, and noodle etiquette, including how to use a ramen vending machine in Japan. Plus, who wouldn’t want to participate in the Lasagna Bracket Competition?\u003cbr\u003e \u003c\/p\u003e","brand":"Hachette\/HBG - Manda","offers":[{"title":"Default Title","offer_id":45334721855785,"sku":"9781523505326","price":38.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0768\/0950\/3017\/files\/that-noodle-life.jpg?v=1689034880"},{"product_id":"stuffed-the-sandwich-cookie-book-heather-mubarak","title":"Stuffed: The Sandwich Cookie Book - Heather Mubarak","description":"\u003cp\u003e\u003cstrong\u003eDouble the cookie, double the fun.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIce cream sandwiches, whoopie pies, macarons, homemade Oreos—this irresistible baking book has recipes for all these delicious sandwich cookies and plenty more. From Browned Butter Blondie blog creator Heather Mubarak, Stuffed features 65 mix-and-match cookie sandwiches for every occasion and craving, including both sweet and savory bakes that range from childhood classics with a twist (Nutter Butters! Chipwiches!) to sophisticated, party-ready treats (Strawberry Shortcake Macarons, Parmesan Polenta Crackers with Chive Cream Cheese). A whole chapter dedicated to swirly buttercreams, smooth ganache, fruity jams, and more lets you experiment with different cookie-filling pairings to your heart's content. Or leave out the filling altogether for a super simple bake—the possibilities are endless! Home bakers of all levels will appreciate the flexible, choose-your-own-adventure format, while fans of Snacking Cakes, Dessert Person, and 100 Cookies will delight in a new trove of crave-worthy recipes. In a chunky package with a puffy case and a photo of every cookie sandwich, this book is stuffed with all the cookie recipes you'll ever need.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEVERYONE LOVES COOKIES!\u003c\/strong\u003e Cookies are easy to bake and they're delicious. They're the perfect weeknight activity\/dessert, a top seller at bake sales, a holiday favorite, and an all-around crowd pleaser. This book offers 65 original recipes that feature not one, but TWO cookies apiece. More is more!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGREAT VALUE:\u003c\/strong\u003e Stuffed offers great overall value: 65 cookie sandwich recipes with recommended fillings + more than 30 filling recipes (frostings, jams, ice creams, curds, ganaches) in a separate chapter = endless possibilities for variation. Home bakers can follow the recipe exactly, mix and match cookies and fillings, or skip the filling altogether. With more than 80 photos, including a photo of every cookie sandwich, Stuffed delivers a lot of delicious bang for your buck.\u003cbr\u003e \u003cbr\u003e\u003cstrong\u003eBUZZWORTHY AUTHOR:\u003c\/strong\u003e Heather is the creator of Browned Butter Blondie, a popular baking blog whose Instagram was named by BuzzFeed as one of the \"30 Best Instagram Food Accounts You Should Be Following\" alongside Nik Sharma's, Smitten Kitchen's, Molly Yeh's, and others'. She's a serious, experienced baker known for delicious recipes and beautifully styled photos. Her first book reflects all of this: well-tested, indulgent bakes with tons of gorgeous visuals to feast your eyes on.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eUNIQUE OFFERING:\u003c\/strong\u003e Despite the numerous cookie recipe books on the market, the sandwich cookie angle has never been done before. Unique in its versatility, Stuffed makes an excellent gift for home bakers no matter how many baking books they already own—you can be sure they don't have anything like this!\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Penguin Books PRH","offers":[{"title":"Default Title","offer_id":45334725099817,"sku":"9781797214535","price":42.95,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0768\/0950\/3017\/files\/stuffed.jpg?v=1689034464"},{"product_id":"korean-vegan-cookbook-joanne-lee-molinaro","title":"Korean Vegan Cookbook - Joanne Lee Molinaro","description":"\u003cp\u003e\u003cstrong\u003eTHE INSTANT NEW YORK TIMES BESTSELLER • NAMED ONE OF THE BEST NEW COOKBOOKS OF THE YEAR BY Epicurious • EATER • Stained Page • Infatuation • Spruce Eats • Publisher’s Weekly • Food52 • Toronto Star\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe dazzling debut cookbook from Joanne Lee Molinaro, the home cook and spellbinding storyteller behind the online sensation @thekoreanvegan\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eJoanne Lee Molinaro has captivated millions of fans with her powerfully moving personal tales of love, family, and food. In her debut cookbook, she shares a collection of her favorite Korean dishes, some traditional and some reimagined, as well as poignant narrative snapshots that have shaped her family history.\u003cbr\u003e \u003cbr\u003eAs Joanne reveals, she’s often asked, “How can you be vegan and Korean?” Korean cooking is, after all, synonymous with fish sauce and barbecue. And although grilled meat is indeed prevalent in some Korean food, the ingredients that filled out bapsangs on Joanne’s table growing up—doenjang (fermented soybean paste), gochujang (chili sauce), dashima (seaweed), and more—are fully plant-based, unbelievably flavorful, and totally Korean. Some of the recipes come straight from her childhood: Jjajangmyun, the rich Korean-Chinese black bean noodles she ate on birthdays, or the humble Gamja Guk, a potato-and-leek soup her father makes. Some pay homage: Chocolate Sweet Potato Cake is an ode to the two foods that saved her mother’s life after she fled North Korea.\u003cbr\u003e \u003cbr\u003eThe Korean Vegan Cookbook is a rich portrait of the immigrant experience with life lessons that are universal. It celebrates how deeply food and the ones we love shape our identity.\u003c\/p\u003e","brand":"Penguin Books PRH","offers":[{"title":"Default Title","offer_id":45334726410537,"sku":"9780593084274","price":47.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0768\/0950\/3017\/files\/mphp_1a1dd521-657d-4e06-9fa4-46fc7652e1d0.jpg?v=1689030534"},{"product_id":"slow-dough-real-bread-chris-young","title":"Slow Dough: Real Bread - Chris Young","description":"\u003cp\u003eMaking bread is an ancient craft and a fulfilling experience, a skill that is learnt by touch and feel. There is nothing more satisfying than kneading, pulling, stretching and punching the dough, using a little yeast and sugar to transform its lumpen beginnings, as if by alchemy, into a loaf. But it's not all hard work. To get a truly wonderful bread, you can use a starter to do the work for you and it does wonders for the texture, flavours and aromas of the final bread.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eThe Real Bread Campaign has been running since 2008, encouraging people to get baking and raising awareness of the additives that exist in most shop-bought loaves. In \u003ci\u003eSlow Dough: Real Bread\u003c\/i\u003e, learn secrets from the campaign's network of expert bakers to make a huge array of exciting slow-rise breads at home. Whether you want to make a Caraway Seed Rye Bread, a Fougasse Flatbread or an All-Butter Brioche, in these recipes you'll learn how to make different starters for different breads, as well as the fundamental processes (many of which you can just sit and wait for): fermenting, kneading, first proof, last rising, and baking.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eIn a world of mass-production and redundant additives, bread being among the worst offenders, this book, about real craftsmanship, is like a breath of fresh air.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eHardcover\u003c\/p\u003e\n\u003cdiv\u003eNumber of pages: 176\u003c\/div\u003e\n\u003cdiv\u003e \u003c\/div\u003e\n\u003cdiv\u003eDimensions: 10\" H x 7.7\" W x 0.8\" T\u003c\/div\u003e\n\u003cdiv\u003e \u003c\/div\u003e\n\u003cdiv\u003eWeight: 1.6lbs\u003c\/div\u003e\n\u003cdiv\u003e \u003c\/div\u003e","brand":"Penguin Books PRH","offers":[{"title":"Default Title","offer_id":45334729359657,"sku":"9781848997370","price":33.95,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0768\/0950\/3017\/files\/slow-dough-chris-young.jpg?v=1689033650"},{"product_id":"sourdough-sarah-owens","title":"Sourdough - Sarah Owens","description":"\u003cp\u003e\u003cspan class=\"src-ems\"\u003e\u003cb\u003e2016 James Beard Award Winner (Baking \u0026amp; Desserts)\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/b\u003e101 recipes for baking with whole and sprouted grains, making the most of the seasonal harvest, and healing the body through naturally fermented food\u003cb\u003e \u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"src-ems\"\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003eSarah Owens spent years baking conventional baked goods, only to slowly realize she had developed a crippling inability to digest or tolerate their ingredients. Unable to enjoy many of her most favorite foods, she knew she must find a health-sustaining alternative. Thus Sarah started experimenting with sourdough leavening, which almost immediately began to heal her gut and inspire her anew in the kitchen. Soon after, her artisan small-batch bakery, BK17, was launched, and with that, a new way to savor and share nutritious sourdough breads and treats with her Brooklyn community.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"src-ems\"\u003e\u003cbr\u003e\u003cbr\u003eSourdough and other fermented foods are making a comeback because of their rich depth of flavor and proven health benefits. In \u003ci\u003eSourdough\u003c\/i\u003e, Sarah demystifies keeping a sourdough culture, which is an extended fermentation process that allows for maximum flavor and easy digestion, showing us just how simple it can be to create a healthy starter from scratch. \u003c\/span\u003e\u003cspan class=\"src-ems\"\u003eMoreover, Sarah uses home-grown sourdough starter in dozens of baked goods, including cookies, cakes, scones, flatbreads, tarts, and more—well beyond bread. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"src-ems\"\u003eSarah is a botanist and gardener as well as a baker—her original recipes are accented with brief natural history notes of the highlighted plants and ingredients used therein. Anecdotes from the garden will delight naturalists and baked-goods lovers among us. Laced with botanical and cultural notes on grains, fruits and vegetables, herbs, and even weeds, \u003ci\u003eSourdough\u003c\/i\u003e celebrates seasonal abundance alongside the timeless craft of artisan baking.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"src-ems\"\u003eHardcover\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"src-ems\"\u003eNumber of pages: 320\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"src-ems\"\u003eDimensiosn: 10.3\" H x 8.3\" W x 1.1\" T\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"src-ems\"\u003eWeight: 2.3lbs\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Penguin Books PRH","offers":[{"title":"Default Title","offer_id":45334729392425,"sku":"9781611802382","price":45.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0768\/0950\/3017\/files\/sourdough-sarah-owens.jpg?v=1689033841"},{"product_id":"sous-vide-at-home-fetterman","title":"Sous Vide at Home: The Modern Technique for Perfectly Cooked Meals - Lisa Q Fetterman, Scott Peabody Meesha Halm,","description":"\u003cp\u003eSous vide has been a popular cooking technique in restaurants for years, offering tender and succulent dishes cooked to perfection. Now, from the creator of Nomiku--the first affordable sous vide machine--comes this easy-to-follow cookbook that clearly illustrates how to harness the power of sous vide technology to achieve restaurant-quality dishes in the comfort of your own kitchen. Discover the stress-free way to cook a delicious (and never dry!) Thanksgiving turkey along with all the trimmings, classics like Perfect Sous Vide Steak and Duck Confit, and next-level appetizers like Deep Fried Egg Yolks. Including over 100 recipes for everything from Halibut Tostadas, Grilled Asparagus with Romesco, and Chicken Tikka Masala, to Dulce de Leche, Hassle-Free Vanilla Ice Cream, and even homemade Coffee-Cardamom Bitters, Sous Vide at Home has you covered for every occasion.\u003c\/p\u003e","brand":"Penguin Books PRH","offers":[{"title":"Default Title","offer_id":45334729425193,"sku":"9780399578069","price":47.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0768\/0950\/3017\/files\/screen-shot-2019-04-08-at-10816-pm.png?v=1689033854"},{"product_id":"plenty-more-ottolenghi","title":"Plenty More: Vibrant Vegetable Cooking from London's Ottolenghi - Yotam Ottolenghi","description":"\u003cp\u003e\u003cstrong\u003eThe hotly anticipated follow-up to world-renowned Chef Yotam Ottolenghi's bestselling and award-winning cookbook, Plenty, featuring 120 vegetarian dishes organized by cooking method.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eYotam Ottolenghi is one of the world’s most beloved culinary talents. In this hotly anticipated follow-up to his bestselling Plenty, he continues to explore the diverse realm of vegetarian food with a wholly original approach. Organized by cooking method, the more than 150 dazzling recipes emphasize spices, seasonality, and bold flavors. From inspired salads to hearty main dishes and luscious desserts, Plenty More is a must-have for vegetarians and omnivores alike. This visually stunning collection will change the way you cook and eat vegetables\u003c\/p\u003e","brand":"Penguin Books PRH","offers":[{"title":"Default Title","offer_id":45334729457961,"sku":"9780449016343","price":39.95,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0768\/0950\/3017\/products\/plenty-more.jpg?v=1687566674"},{"product_id":"master-of-the-grill-atk","title":"Master of the Grill - America's Test Kitchen","description":"\u003cp\u003eFoolproof Recipes, Top-Rated Gadgets, Gear \u0026amp; Ingredients Plus Clever Test Kitchen Tips \u0026amp; Fascinating Food Science Facts\u003c\/p\u003e\n\u003cp\u003e\"A terrifically accessible and useful guide to grilling in all its forms that sets a new bar for its competitors on the bookshelf.\" –Publishers Weekly\u003c\/p\u003e\n\u003cp\u003eAre precut steak tips worth buying? Why make divots in burgers? What’s the best supermarket barbecue sauce? (And when is it worth splurging for the high-end one?) Are all grill tongs created equal? America’s most trusted test kitchen fires up the grill to answer those questions and many more in the inventive new book Master of the Grill.\u003c\/p\u003e\n\u003cp\u003eWith recipes and techniques arranged by skill level—from The Basics to The Easy Upgrades to The Serious Projects—cooks of all stripes can dive in and choose their outdoor cooking adventure. Make classic, contemporary, and regional recipes likePerfect Grilled Hamburgers, Barbecued Pulled Chicken, Grilled Tomato and Cheese Pizzas, and Kansas City Sticky Ribs, as well as Grill-Smoked Salmon, Grill-Roasted Prime Rib, Grilled Lobsters with Herbed Garlic Butter, and Grilled Fruit(with a variety of finishing sauces and glazes). Every recipe includes instructions for both charcoal and gas grills and there are hundreds of full-color recipe and step photos throughout the book.\u003c\/p\u003e","brand":"Penguin Books PRH","offers":[{"title":"Default Title","offer_id":45334729785641,"sku":"9781940352541","price":35.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0768\/0950\/3017\/products\/master-of-the-grill-atk.jpg?v=1687566678"},{"product_id":"the-art-of-the-cheese-plate-tia-keenan","title":"The Art of the Cheese Plate - Tia Keenan","description":"\u003cp\u003eThis book succeeds by matching some of the world's greatest cheeses with unexpected, seasonally inspired flavors and textures and presents a composed cheese plate as a fun, modern, and accessible option for delicious entertaining. Master delicious, sophisticated entertaining with acclaimed chef-fromager Tia Keenan’s foolproof pairings and quick recipes for elegant cheese plates and inspired accompaniments.  \u003c\/p\u003e\n\u003cp\u003eA perfect gift for any host or cheese lover, \u003ci\u003eThe Art of the Cheese Plate\u003c\/i\u003e offers clear directions and expert tips for perfect cheese plates and creative condiments. Composed plates showcase great European and American cheeses and bespoke accompaniments for every occasion. Full provenance information and tasting notes enable the reader to find or substitute the cheeses according to availability, season, and taste.\u003c\/p\u003e\n\u003cp\u003eRecipes are quick and simple, utilizing a few key techniques. Delight in each unexpected combination, including Bûcheron with Tandoori Cashews, L’Amuse Gouda Signature with Coffee-Hazelnut Crisps, Marcelli Formaggi Ricotta Pepperoncini with Basil and Preserved Lemon Pesto, and Jasper Hill Creamery Winnimere with Mosto Cotto Glazed Bacon.\u003c\/p\u003e","brand":"Penguin Books PRH","offers":[{"title":"Default Title","offer_id":45334729982249,"sku":"9780847849826","price":45.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0768\/0950\/3017\/files\/art-of-the-cheese-plate-keenan-fecks.jpg?v=1689034891"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0768\/0950\/3017\/collections\/cookbook_icon_6907bf97-babf-4567-ad83-c4370ad62f4f.png?v=1693177870","url":"https:\/\/www.maisoncookware.com\/collections\/cookbooks-1.oembed?page=32","provider":"Maison Cookware + Bakeware ","version":"1.0","type":"link"}