{"title":"Books","description":null,"products":[{"product_id":"tu-casa-mi-casa-mexican-recipes-for-the-home-cook-enrique-olvera-peter-meehan-contributions-by-daniela-soto-innes-contributions-by-gonzalo-gout-contributor-luis-arellano-contributor","title":"Tu Casa Mi Casa: Mexican Recipes For the Home Cook [Enrique Olvera, Peter Meehan (Contributions by), Daniela Soto-Innes (Contributions by), Gonzalo Goût (Contributor), Luis Arellano (Contributor)]","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eLearn authentic Mexican cooking from the internationally celebrated chef Enrique Olvera (featured in the Netflix documentary series \u003cem\u003eChef's Table\u003c\/em\u003e) in his first home-cooking book\u003c\/p\u003e\n\u003cp\u003eEnrique Olvera is a leading talent on the gastronomic stage, reinventing the cuisine of his native Mexico to global acclaim - yet his true passion is Mexican home cooking.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eIn Tu Casa Mi Casa\u003c\/em\u003e he shares 100 of the recipes close to his heart - the core collection of basic Mexican dishes - and encourages readers everywhere to incorporate traditional and contemporary Mexican tastes and ingredients into their recipe repertoire, no matter how far they live from Mexico.\u003c\/p\u003e\n\u003cp\u003eThis book includes more than 100 sumptuous photographs of finished food and ingredients, including step-by-step photos to add ultimate clarity to the basics chapter.\u003c\/p\u003e\n\u003cp\u003eThese authentic home-cooked recipes are beloved throughout Mexico and beyond - a genuine taste of the country and its traditional cuisine.\u003c\/p\u003e\n\u003cp\u003ePeter Meehan, award-winning food writer, former \u003cem\u003eLos Angeles Times\u003c\/em\u003e editor, former \u003cem\u003eNew York Times\u003c\/em\u003e food critic, and co-founder of Lucky Peach has written the foreword.\u003c\/p\u003e\n\u003cp\u003e2019\u003c\/p\u003e","brand":"Now Serving","offers":[{"title":"Default Title","offer_id":44919484317881,"sku":"01TUC1075","price":39.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0668\/2240\/6329\/files\/Tu-Casa-Mi-Casa.jpg?v=1746481162"},{"product_id":"signed-edition-uses-for-obsession-a-chefs-memoir-ben-shewry","title":"Signed Edition: Uses for Obsession: A Chef's Memoir (Ben Shewry)","description":"\u003cp\u003e\u003cspan style=\"color: #ff2a00;\"\u003e\u003cb data-mce-fragment=\"1\"\u003e\u003c\/b\u003e\u003c\/span\u003eAn intimate, searing and hopeful memoir meets manifesto that reframes the way we think about restaurants, cooking, hospitality, leadership and humanity from one of the most respected chefs in the world.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eChef and restaurateur Ben Shewry knows obsession well. Whether it's crispy-edged lasagne, saltwater crocodile ribs or the perfect potato, obsession is what motivates him and what makes him tick.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eIt's also what has propelled his restaurant Attica into the league of the most innovative, acclaimed dining experiences in the world, and arguably the most vital in Australian history.\u003cbr\u003e\u003cbr\u003eIn this absorbing and wide-ranging memoir meets manifesto, Shewry applies his sometimes searing, sometimes comic eye to creative freedom in the kitchen, food journalism, sexism in hospitality, the fraud of the farm-to-table sustainability ethos, the cult of the chef and the legendary Family Bolognese.\u003cbr\u003e\u003cbr\u003eRaised on a farm in a close-knit rural New Zealand family, he shares how a childhood surrounded by nature and a reverence for First People's cultures has influenced his work, the values he lives by, and the meticulous, inventive multi-course menu that is synonymous with Attica. \u003ci\u003eUses for Obsession\u003c\/i\u003e also tells the intimate, desperate story of how his Melbourne restaurant survived 262 days with an empty dining room. How, during a time of epic hospitality transformation, it morphed into a takeaway food business, a merch shop and a summer camp. He was told it couldn't be done and that doubt both tortured and drove him.\u003cbr\u003e\u003cbr\u003eAt its heart, this is a positive story, an antidote to the macho chef culture that thrives on old ideas about leadership and success. Shewry prosecutes the compelling case for a new way forward. A bold blueprint for the restaurant - and workplace - of the future. One built on kindness, community, truth and a commitment to never give up.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Now Serving","offers":[{"title":"Default Title","offer_id":44919484285113,"sku":"01USE2859","price":22.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0668\/2240\/6329\/files\/usesforobsession_08b7601e-612a-4559-b37e-f521b5bb4c74.jpg?v=1746481162"},{"product_id":"ana-ros-sun-and-rain-ana-ros","title":"Ana Ros: Sun and Rain (Ana Ros)","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eA personal chef monograph, and the first book, from globally-acclaimed chef Ana Roš of Hiša Franko in Slovenia\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eSet near the Italian border in Slovenia's remote Soča valley, in the foothills of mountains and beside a turquoise river full of trout, Ana Roš tells the story of her life. Through essays, recollections, recipes, and photos, she shares the idyllic landscape that inspires her, the abundant seasonal ingredients from local foragers, the tales of fishing and exploring, and the evolution of her inventive and sophisticated food at Hiša Franko - where she has elevated Slovenian food and become influential in the global culinary landscape.\u003c\/p\u003e","brand":"Now Serving","offers":[{"title":"Default Title","offer_id":44919484743865,"sku":"01ANA1573","price":59.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0668\/2240\/6329\/files\/Ana-Ros-Cover.jpg?v=1746481163"},{"product_id":"ivan-ramen-love-obsession-and-recipes-from-tokyos-most-unlikely-noodle-joint-ivan-orkin-chris-ying","title":"Ivan Ramen: Love, Obsession, and Recipe's From Tokyo's Most Unlikely Noodle Joint (Ivan Orkin, Chris Ying)","description":"\u003cmeta charset=\"utf-8\"\u003eThe end-all-be-all guide to ramen featuring more than 40 recipes from Ivan Orkin, the iconoclastic New York-born owner of Tokyo's top ramen shop.\u003cb\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/b\u003e\u003cspan\u003eWhile scores of people line up outside American ramen powerhouses like Momofuku Noodle Bar, chefs and food writers in the know revere Ivan Orkin's traditional Japanese take on ramen. \u003c\/span\u003e\u003ci\u003eIvan Ramen\u003c\/i\u003e\u003cspan\u003e chronicles Orkin's journey from dyed-in-the-wool New Yorker to the chef and owner of one of Japan's most-loved ramen restaurants, Ivan Ramen. His passion for ramen is contagious, his story fascinating, and his recipes to-die-for, including the complete, detailed recipe for his signature Shio Ramen, master recipes for the fundamental types of ramen, and some of his most popular ramen variations.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eLikely the only chef in the world with the knowledge and access to convey such a candid look at Japanese cuisine to a Western audience, Orkin is perfectly positioned to author what will be the ultimate English-language overview on ramen and all of its components.\u003c\/span\u003e\u003ci\u003e\u003cspan\u003e \u003c\/span\u003eIvan Ramen\u003c\/i\u003e\u003cspan\u003e will inspire you to forge your own path, give you insight into Japanese culture, and leave you with a deep appreciation for what goes into a seemingly simple bowl of noodles.\u003c\/span\u003e","brand":"Now Serving","offers":[{"title":"Default Title","offer_id":44919484416185,"sku":"01IVA038","price":29.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0668\/2240\/6329\/files\/ivanramen.jpg?v=1746481163"},{"product_id":"preorder-sunny-days-taco-nights-enrique-olvera-alonso-ruvalcaba","title":"Preorder: Sunny Days, Taco Nights  (Enrique Olvera, Alonso Ruvalcaba)","description":"\u003cp\u003e\u003cspan style=\"color: rgb(255, 42, 0);\"\u003e\u003cstrong\u003eAvailable June 3, 2025\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(255, 42, 0);\"\u003e\u003cb\u003eOrders are not processed to ship until all items on the order have arrived at the shop. If you would like to receive your in-stock items beforehand, please place that order separately.  \u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAcclaimed Mexican chef Enrique Olvera presents the ultimate insider’s guide to preparing and enjoying authentic tacos\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eEnrique Olvera is known for the sophisticated Mexican cuisine he serves at his globally renowned restaurants, including the iconic Pujol, in Mexico City. However, his true passion is the everyday taco, which he regards as the most ‘democratic’ of foods. In \u003cem\u003eSunny Days, Taco Nights\u003c\/em\u003e, Olvera presents an in-depth exploration of the taco’s history and many different styles, ingredients, and accompaniments, and much more.\u003c\/p\u003e\n\u003cp\u003eEqual parts culinary history and cookbook, the book features 100 recipes designed for home cooks, arranged into two main chapters: Classics, which features street tacos; and Originals, which explores Olvera’s contemporary reinventions of well-known originals. Classic recipes include Fish Tacos from northwest Mexico; Chicharron Tacos from Monterrey; Chorizo Tacos with spinach; and Steak Tacos common at street vendor tricycles in Mexico City. Contemporary reinventions include Brussels Sprouts Tacos with spicy peanut butter; Ceviche Tacos; Pork Belly Tacos with smoked beans; and Eggs \u0026amp; Green Bean Tacos inspired by Olvera’s childhood breakfasts.\u003c\/p\u003e\n\u003cp\u003eVisually stunning, with vivid food photography and a palette inspired by native corn in Mexico, \u003cem\u003eSunny Days, Taco Nights\u003c\/em\u003e is the definitive book on one of the world’s most beloved foods.\u003c\/p\u003e","brand":"Now Serving","offers":[{"title":"Default Title","offer_id":44919484383417,"sku":"01SUN3002","price":39.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0668\/2240\/6329\/files\/sunnydaystaconights.jpg?v=1746481162"},{"product_id":"the-french-laundry-cookbook-thomas-keller","title":"The French Laundry Cookbook (Thomas Keller)","description":"\u003cspan data-mce-fragment=\"1\"\u003eMost dazzling is how simple Keller's methods are: squeegeeing the moisture from the skin on fish so it sautées beautifully; poaching eggs in a deep pot of water for perfect shape; the initial steeping in the shell that makes cooking raw lobster out of the shell a cinch; using vinegar as a flavor enhancer; the repeated washing of bones for stock for the cleanest, clearest tastes.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eFrom innovative soup techniques, to the proper way to cook green vegetables, to secrets of great fish cookery, to the creation of breathtaking desserts; from beurre monté to foie gras au torchon, to a wild and thoroughly unexpected take on coffee and doughnuts, \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eThe French Laundry Cookbook\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e captures, through recipes, essays, profiles, and extraordinary photography, one of America's great restaurants, its great chef, and the food that makes both unique.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e","brand":"Now Serving","offers":[{"title":"Default Title","offer_id":44919484448953,"sku":"01FRE2605","price":60.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0668\/2240\/6329\/files\/FrenchLaundry.jpg?v=1746481162"},{"product_id":"the-french-laundry-per-se-thomas-keller","title":"The French Laundry, Per Se (Thomas Keller)","description":"\u003cp\u003e\u003cspan\u003eBound by a common philosophy, linked by live video, staffed by a cadre of inventive and skilled chefs, the kitchens of Thomas Keller’s celebrated restaurants—The French Laundry in Yountville, California, and per se, in New York City—are in a relationship unique in the world of fine dining. Ideas bounce back and forth in a dance of creativity, knowledge, innovation, and excellence. It’s a relationship that’s the very embodiment of collaboration, and of the whole being greater than the sum of its parts. And all of it is captured in \u003c\/span\u003e\u003cem\u003eThe French Laundry, Per Se\u003c\/em\u003e\u003cspan\u003e, with meticulously detailed recipes for 70 beloved dishes, including Smoked Sturgeon Rillettes on an Everything Bagel, “The Whole Bird,” Tomato Consommé, Celery Root Pastrami, Steak and Potatoes, Peaches ’n’ Cream.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eJust reading these recipes is a master class in the state of the art of cooking today. We learn to use a dehydrator to intensify the flavor and texture of fruits and vegetables. To make the crunchiest coating with a cornstarch–egg white paste and potato flakes. To limit waste in the kitchen by fermenting vegetable trimmings for sauces with an unexpected depth of flavor. And that essential Keller trait, to take a classic and reinvent it: like the French onion soup, with a mushroom essence stock and garnish of braised beef cheeks and Comté mousse, or a classic crème brûlée reimagined as a rich, creamy ice cream with a crispy sugar tuile to mimic the caramelized coating.\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eThroughout, there are 40 recipes for the basics to elevate our home cooking. 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Whatever your needs, you can trust that these tried and tested recipes will slot right into the rhythms of your week – from \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e20-minute-to-table dishes\u003c\/span\u003e\u003cspan\u003e and \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eno-time-to-shop pantry rescues\u003c\/span\u003e\u003cspan\u003e to \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eweekend wins that create smart leftover ideas\u003c\/span\u003e\u003cspan\u003e, meaning mealtimes are simple in the days that follow.\u003cbr\u003e\u003cbr\u003eRecipes include:\u003cbr\u003e\u003cbr\u003eJarred Pepper Pasta\u003cbr\u003eRoasted Veg with Camembert Fondue\u003cbr\u003eBatch-It-Up Bolognese\u003cbr\u003eGochujang Chicken Noodle Bake\u003cbr\u003e8 Cool Ways With Salmon\u003cbr\u003eSmash Burger\u003cbr\u003eSpicy Paneer \u0026amp; Veg Squash Bake\u003cbr\u003ePantry Raid Fishcakes\u003cbr\u003eHot \u0026amp; Crispy Ice Cream Parcel\u003cbr\u003eEpic Sticky Toffee Pudding\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Now Serving","offers":[{"title":"Default Title","offer_id":44919484350649,"sku":"01SIM3115","price":39.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0668\/2240\/6329\/files\/Simply-Jamie.jpg?v=1746481162"},{"product_id":"the-nordic-cookbook-magnus-nilsson","title":"The Nordic Cookbook (Magnus Nilsson)","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eThe Nordic Cookbook\u003c\/em\u003e, richly illustrated with the personal photography of internationally acclaimed chef Magnus Nilsson, unravels the mysteries of Nordic ingredients and introduces the region's culinary history and cooking techniques.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIncluded in this beautiful book are more than 700 authentic recipes Magnus collected while travelling extensively throughout the Nordic countries – Denmark, the Faroe Islands, Finland, Greenland, Iceland, Norway and Sweden – enhanced by atmospheric photographs of its landscapes and people. His beautiful photographs feature in the book alongside images of the finished dishes by Erik Olsson, the photographer behind\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003eFäviken\u003c\/em\u003e.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eWith Magnus as a guide, everyone can prepare classic Nordic dishes and also explore new ones.\u003cem data-mce-fragment=\"1\"\u003eThe Nordic Cookbook\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eintroduces readers to the familiar (gravlax, meatballs and lingonberry jam) and the lesser-known aspects of Nordic cuisine (rose-hip soup, pork roasted with prunes, and juniper beer).\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eOrganized by food type,\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003eThe Nordic Cookbook\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003ecovers every type of Nordic dish including meat, fish, vegetables, breads, pastries and desserts. These recipes are achievable for home cooks of all abilities and are accompanied by narrative texts on Nordic culinary history, ingredients and techniques including smoking and home preserving. 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It has also offered a false promise for the future of food. Our concern over factory farms and chemically grown crops might have sparked a social movement, but chef Dan Barber reveals that even the most enlightened eating of today is ultimately detrimental to the environment and to individual health. And it doesn’t involve truly delicious food. Based on ten years of surveying farming communities around the world, Barber’s \u003ci data-mce-fragment=\"1\"\u003eThe Third Plate\u003c\/i\u003e offers a radical new way of thinking about food that will heal the land and taste good, too.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003ci data-mce-fragment=\"1\"\u003eThe Third Plate\u003c\/i\u003e is grounded in the history of American cuisine over the last two centuries. Traditionally, we have dined on the “first plate,” a classic meal centered on a large cut of meat with few vegetables. Thankfully, that’s become largely passé. The farm-to-table movement has championed the “second plate,” where the meat is from free-range animals and the vegetables are locally sourced. It’s better-tasting, and better for the planet, but the second plate’s architecture is identical to that of the first. It, too, is damaging—disrupting the ecological balances of the planet, causing soil depletion and nutrient loss—and in the end it isn’t a sustainable way to farm or eat.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThe solution, explains Barber, lies in the “third plate”: an integrated system of vegetable, grain, and livestock production that is fully supported—in fact, \u003ci data-mce-fragment=\"1\"\u003edictated\u003c\/i\u003e—by what we choose to cook for dinner. The third plate is where good farming and good food intersect.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eWhile the third plate is a novelty in America, Barber demonstrates that this way of eating is rooted in worldwide tradition. He explores the time-honored farming practices of the southern Spanish \u003ci data-mce-fragment=\"1\"\u003edehesa\u003c\/i\u003e, a region producing high-grade olives, acorns, cork, wool, and the renowned \u003ci data-mce-fragment=\"1\"\u003ejamón ibérico\u003c\/i\u003e. Off the Straits of Gibraltar, Barber investigates the future of seafood through a revolutionary aquaculture operation and an ancient tuna-fishing ritual. In upstate New York, Barber learns from a flourishing mixed-crop farm whose innovative organic practices have revived the land and resurrected an industry. And in Washington State he works with cutting-edge seedsmen developing new varieties of grain in collaboration with local bakers, millers, and malt makers. Drawing on the wisdom and experience of chefs and farmers from around the world, Barber builds a dazzling panorama of ethical and flavorful eating destined to refashion Americans’ deepest beliefs about food.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eA vivid and profound work that takes readers into the kitchens and fields revolutionizing the way we eat,\u003ci data-mce-fragment=\"1\"\u003eThe Third Plate\u003c\/i\u003e redefines \u003c\/span\u003e","brand":"Now Serving","offers":[{"title":"Default Title","offer_id":44919485071545,"sku":"01THI2078","price":19.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0668\/2240\/6329\/files\/thirdplate.jpg?v=1746481163"},{"product_id":"the-cookie-that-changed-my-life-and-more-than-100-other-classic-cakes-cookies-muffins-and-pies-that-will-change-yours-nancy-silverton-carolynn-carreno","title":"The Cookie That Changed My Life: and More Than 100 Other Classic Cakes, Cookies, Muffins, and Pies That Will Change Yours (Nancy Silverton, Carolynn Carreno)","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv class=\"expandContent\"\u003e\n\u003cp class=\"p1\"\u003e\u003cb style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eThe eagerly anticipated baking bible from America's most respected authority; 100+ recipes for cookies, cakes, breads, breakfast pastries, and much more.\u003c\/b\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"desc_summary0593321669-content\" class=\"expandContent\"\u003e\n\u003cbr\u003eNancy Silverton made her reputation as the original pastry chef for Wolfgang Puck's restaurant Spago. Two years ago, Silverton bit into a particularly delicious peanut butter cookie and had an epiphany:\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eevery single thing we bake should taste this good\u003c\/i\u003e. And so she decided to return to her roots, and set to work perfecting the rest of the American baking canon.\u003cbr\u003eFrom Lattice-Topped Apple Pie to Carrot Cake with Brown Butter Cream Cheese Frosting (the secret? Carrot puree) to Cornbread (is it too much to ask that it actually taste like corn?), she shares recipes for the platonic ideals of our most beloved baked goods.\u003cbr\u003eAlongside the classics—Lemon Bars, Key Lime Pie, Layered Buttermilk Biscuits—Silverton includes a handful of her own inventions: Double-Decker Chocolate Cookies (double the fun!), Iced Raisin Bars (a better fig newton), and Chocolate Brandy Cake (chocolate\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eand\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003ebrandy!)—all sure to become future classics. With more than a hundred perfected recipes,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eThe Cookie That Changed My Life\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003eis a veritable encyclopedia of the very best things to bake.\u003c\/div\u003e\n\u003cdiv class=\"expandHeader accFont\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"expandHeader accFont\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"expandHeader accFont\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"expandHeader accFont\"\u003e2023\u003c\/div\u003e","brand":"Now Serving","offers":[{"title":"Default Title","offer_id":44919485137081,"sku":"01PER2499","price":40.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0668\/2240\/6329\/files\/cookie-that-changed-my-life.jpg?v=1746481163"},{"product_id":"ad-hoc-at-home-thomas-keller","title":"Ad Hoc At Home (Thomas Keller)","description":"\u003cspan data-mce-fragment=\"1\"\u003eThomas Keller shares family-style recipes that you can make any or every day. In the book every home cook has been waiting for, the revered Thomas Keller turns his imagination to the American comfort foods closest to his heart—flaky biscuits, chicken pot pies, New England clam bakes, and cherry pies so delicious and redolent of childhood that they give Proust's madeleines a run for their money. Keller, whose restaurants The French Laundry in Yountville, California, and Per Se in New York have revolutionized American haute cuisine, is equally adept at turning out simpler fare.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIn \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eAd Hoc at Home\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e—a cookbook inspired by the menu of his casual restaurant Ad Hoc in Yountville—he showcases more than 200 recipes for family-style meals. This is Keller at his most playful, serving up such truck-stop classics as Potato Hash with Bacon and Melted Onions and grilled-cheese sandwiches, and heartier fare including beef Stroganoff and roasted spring leg of lamb. In fun, full-color photographs, the great chef gives step-by-step lessons in kitchen basics— here is Keller teaching how to perfectly shape a basic hamburger, truss a chicken, or dress a salad. Best of all, where Keller’s previous best-selling cookbooks were for the ambitious advanced cook, \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eAd Hoc at Home\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e is filled with quicker and easier recipes that will be embraced by both kitchen novices and more experienced cooks who want the ultimate recipes for American comfort-food classics.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e","brand":"Now Serving","offers":[{"title":"Default Title","offer_id":44919485104313,"sku":"01ADH353","price":60.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0668\/2240\/6329\/files\/AdHoc.jpg?v=1746481163"},{"product_id":"bread-is-gold-massimo-bottura","title":"Bread Is Gold (Massimo Bottura)","description":"\u003cdiv data-mce-fragment=\"1\" class=\"expandContent\" id=\"desc_summary0714875368-content\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003e\u003c\/b\u003e'These dishes could change the way we feed the world, because they can be cooked by anyone, anywhere, on any budget. To feed the planet, first you have to fight the waste', Massimo Bottura\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\u003cem data-mce-fragment=\"1\"\u003eBread is Gold\u003c\/em\u003e\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eis the first book to take a holistic look at the subject of food waste, presenting recipes for three-course meals from 45 of the world's top chefs, including Daniel Humm, René Redzepi, Alain Ducasse, Joan Roca, Enrique Olvera, Ferran \u0026amp; Albert Adrià and Virgilio Martínez. These recipes, which number more than 150, turn everyday ingredients into inspiring dishes that are delicious, economical, and easy to make.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\" class=\"expandContent\" id=\"desc_contributorbio0714875368-content\"\u003e\n\u003ctable data-mce-fragment=\"1\"\u003e\n\u003ctbody data-mce-fragment=\"1\"\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e\n\u003cdiv data-mce-fragment=\"1\" class=\"gallery\" id=\"authorImages0714875368\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/div\u003e\n\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e\n\u003cdiv data-mce-fragment=\"1\" class=\"contribBio\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eRecipes and three-course meals created by: Daniel Humm, Mauro Colagreco, René Redzepi, Yoshihiro Narisawa, Enrico \u0026amp; Roberto Cerea, Yannick Alléno, Gastón Acurio, Andrea Berton, Davide Oldani, Sara Papa \u0026amp; Alberto Calamandrei, Antonio, Alberto \u0026amp; Giovanni Santini, Ugo Alciati, Mitsuharu Tsumura, Alain Ducasse, Viviana Varese, Luca Fantin, Daniel Patterson, Mark Moriarty, Joan Roca, Antonia Klugmann \u0026amp; Fabrizio Mantovani, Matías Perdomo, Enrique Olvera \u0026amp; Carlos García \u0026amp; Rudolfo Guzmán, Cristina Bowerman, Alessandro Negrini \u0026amp; Fabio Pisani, Giuseppe Palmieri, Andreas Caminada, Ferran \u0026amp; Albert Adrià, Petter Nilsson, Carlo Cracco, Juan Mari Arzak, Michel Troisgros, Andoni Luis Aduriz, Jessica Murphy, Manuel \u0026amp; Christian Costardi, Alex Atala, Matt Orlando, Niko Romito, George Brown, Virgilio Martínez, Jeremy Charles, John Winter Russell, Mario Batali, Ana Ros, Moreno Cedroni, Mauro Uliassi, Gennard Esposito, Carles Mampel, Antonio Bachour, Oriol Balaguer, Pino Cuttaia and Alice Delcourt\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e","brand":"Now Serving","offers":[{"title":"Default Title","offer_id":44919485169849,"sku":"01BRE517","price":39.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0668\/2240\/6329\/files\/BreadisGold.jpg?v=1746481163"},{"product_id":"signed-bookplate-my-america-recipes-from-a-young-black-chef-kwame-onwuachi-joshua-david-stein","title":"Signed Bookplate: My America: Recipes from a Young Black Chef (Kwame Onwuachi, Joshua David Stein)","description":"\u003cp\u003e\u003cspan style=\"color: #ff2a00;\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003e\u003cb\u003eWhat is American food? In his first cookbook, Kwame Onwuachi (“the most important chef in America” —\u003ci\u003eSan Francisco Chronicle\u003c\/i\u003e), the acclaimed author of \u003ci\u003eNotes from a Young Black Chef\u003c\/i\u003e, shares the dishes of his America; dishes that show the true diversity of American food.\u003cbr\u003e \u003c\/b\u003e\u003cbr\u003e\u003c\/strong\u003eFeaturing more than 125 recipes, \u003ci\u003eMy America\u003c\/i\u003e is a celebration of the food of the African Diaspora, as handed down through Onwuachi’s own family history, spanning Nigeria to the Caribbean, the South to the Bronx, and beyond. From Nigerian Jollof, Puerto Rican Red Bean Sofrito, and Trinidadian Channa (Chickpea) Curry to Jambalaya, Baby Back Ribs, and Red Velvet Cake, these are global home recipes that represent the best of the patchwork that is American cuisine. Interwoven throughout the book are stories of Onwuachi’s travels, illuminating the connections between food and place, and food and culture. The result is a deeply personal tribute to the food of “a land that belongs to you and yours and to me and mine.”\u003cbr\u003e \u003c\/p\u003e\n\u003cp\u003e2022\u003c\/p\u003e","brand":"Now Serving","offers":[{"title":"Default Title","offer_id":44919485202617,"sku":"01MYA2163","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0668\/2240\/6329\/files\/myamerica.jpg?v=1746481163"},{"product_id":"bouchon-thomas-keller","title":"Bouchon (Thomas Keller)","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003eJames Beard Award Winner\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eIACP Award Winner\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThomas Keller, chef\/proprieter of Napa Valley's French Laundry, is passionate about bistro cooking. He believes fervently that the real art of cooking lies in elevating to excellence the simplest ingredients; that bistro cooking embodies at once a culinary ethos of generosity, economy, and simplicity; that the techniques at its foundation are profound, and the recipes at its heart have a powerful ability to nourish and please.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eSo enamored is he of this older, more casual type of cooking that he opened the restaurant Bouchon, right next door to the French Laundry, so he could satisfy a craving for a perfectly made quiche, or a gratinéed onion soup, or a simple but irresistible roasted chicken. Now \u003ci data-mce-fragment=\"1\"\u003eBouchon\u003c\/i\u003e, the cookbook, embodies this cuisine in all its sublime simplicity.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eBut let's begin at the real beginning. For Keller, great cooking is all about the virtue of process and attention to detail. Even in the humblest dish, the extra thought is evident, which is why this food tastes so amazing: The onions for the onion soup are caramelized for five hours; lamb cheeks are used for the navarin; basic but essential refinements every step of the way make for the cleanest flavors, the brightest vegetables, the perfect balance—whether of fat to acid for a vinaigrette, of egg to liquid for a custard, of salt to meat for a duck confit.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eBecause versatility as a cook is achieved through learning foundations, Keller and Bouchon executive chef Jeff Cerciello illuminate all the key points of technique along the way: how a two-inch ring makes for a perfect quiche; how to recognize the right hazelnut brown for a brown butter sauce; how far to caramelize sugar for different uses.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eBut learning and refinement aside—oh those recipes! Steamed mussels with saffron, bourride, trout grenobloise with its parsley, lemon, and croutons; steak frites, beef bourguignon, chicken in the pot—all exquisitely crafted. And those immortal desserts: the tarte Tatin, the chocolate mousse, the lemon tart, the profiteroles with chocolate sauce. In \u003ci data-mce-fragment=\"1\"\u003eBouchon\u003c\/i\u003e, you get to experience them in impeccably realized form.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThis is a book to cherish, with its alluring mix of recipes and the author's knowledge, warmth, and wit: \"I find this a hopeful time for the pig,\" says Keller about our yearning for the flavor that has been bred out of pork. So let your imagination transport you back to the burnished warmth of an old-fashioned French bistro, pull up a stool to the zinc bar or slide into a banquette, and treat yourself to truly great preparations that have not just withstood the vagaries of fashion, but have improved with time. Welcome to \u003ci data-mce-fragment=\"1\"\u003eBouchon.\u003c\/i\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003ePublished 2004\u003c\/p\u003e","brand":"Now Serving","offers":[{"title":"Default Title","offer_id":44919485235385,"sku":"01BOU355","price":60.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0668\/2240\/6329\/files\/Bouchon.jpg?v=1746481163"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0668\/2240\/6329\/collections\/wine.jpg?v=1777988022","url":"https:\/\/shop.chefstable.com\/collections\/books.oembed","provider":"Chef's Table","version":"1.0","type":"link"}