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We invite you to share in the delights of this special collection of exciting recipes.\u003c\/p\u003e","brand":"Periplus","offers":[{"title":"Default Title","offer_id":37618940018845,"sku":"9789628734542","price":14.9,"currency_code":"MYR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0511\/7575\/1837\/products\/9789628734542_b.jpg?v=1623329361"},{"product_id":"mastering-fermentation-recipes-for-making-and-cooking-with-fermented-foods","title":"Mastering Fermentation: Recipes for Making and Cooking with Fermented Foods","description":"\u003cp\u003eA beautifully illustrated and authoritative guide to the art and science of fermented foods, featuring 70+ recipes that progress from simple fermented condiments like vinegars and mustards to more advanced techniques for using wild yeast, fermenting meats, and curing fish.\u003cbr\u003e\u003cbr\u003eAlthough fermentation has an ancient history, fermented foods are currently experiencing a renaissance: kombucha, kefir, sauerkraut, and other potent fermentables appeal not only for their health benefits, but also because they are fun, adventurous DIY projects for home cooks of every level. \u003ci\u003eMastering Fermentation\u003c\/i\u003e is a beautifully illustrated and authoritative guide to the art and science of fermented foods, featuring more than seventy recipes that allow you to progress from simple fermented condiments like vinegars and mustards to more advanced techniques for using wild yeast starters, fermenting meats, and curing fish.\u003cbr\u003e\u003cbr\u003eCooking instructor and author Mary Karlin begins with a solid introduction to the wide world of fermentation, explaining essential equipment, ingredients, processes, and techniques. The diverse chapters cover everything from fermented dairy to grains and breads; legumes, nuts, and aromatics; and fermented beverages. Last but not least, the book concludes with more than twenty globally-inspired recipes that incorporate fermented foods into enticing finished dishes like Grilled Lamb Stuffed with Apricot-Date Chutney and Saffron Yogurt Sauce. Offering an accessible, recipe-driven approach, \u003ci\u003eMastering Fermentation\u003c\/i\u003e will inspire and equip you to facilitate the transformative, fascinating process of fermentation, with delicious results. \u003c\/p\u003e","brand":"Ten Speed Press","offers":[{"title":"Default Title","offer_id":37620782039197,"sku":"9781607744382","price":102.9,"currency_code":"MYR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0511\/7575\/1837\/products\/9781607744382_b.jpg?v=1623330137"},{"product_id":"cooked-a-natural-history-of-transformation","title":"Cooked: A Natural History of Transformation","description":"\u003cp\u003e\u003c\/p\u003e\u003cdiv style=\"Z-INDEX: 1; HEIGHT: auto; OVERFLOW: hidden\" id=\"outer_postBodyPS\"\u003e \u003cdiv style=\"OVERFLOW: hidden\" id=\"postBodyPS\"\u003e \u003cdiv\u003e \u003cp\u003eExtraordinary stories of transformation in a quest to uncover the fundamentals of cooking - from writer and cooking star Michael Pollan\u003c\/p\u003e \u003cp\u003e\u003c\/p\u003e \u003cp\u003eMichael Pollan's Cooked takes us back to basics and first principles: cooking with fire, with water, with air and with earth.\u003c\/p\u003e \u003cp\u003e\u003c\/p\u003e \u003cp\u003eMeeting cooks from all over the world, who share their wisdom and stories, Pollan shows how cooking is at the heart of our culture and that when it gets down to it, it also fundamentally shapes our lives.\u003c\/p\u003e \u003cp\u003e\u003c\/p\u003e \u003cp\u003eFilled with fascinating facts and curious, mouthwatering tales from cast of eccentrics, Cooked explores the deepest mysteries of how and why we cook.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Penguin","offers":[{"title":"Default Title","offer_id":37621245378717,"sku":"9780141975627","price":54.95,"currency_code":"MYR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0511\/7575\/1837\/products\/9780141975627_b.jpg?v=1623330333"},{"product_id":"kinfolk-volume-15","title":"Kinfolk Volume 15","description":"\u003cp\u003eTHE ENTREPRENEURS ISSUE: we explore the motivation and innovation that drives the spirit of entrepreneurship in our workplaces, as well as provide inspiration to balance our regular workdays with more leisure time. 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The growing international community is generous when it comes to sharing ideas for small gatherings and living a grounded, balanced lifestyle that is about connecting and making conversation.\u003c\/div\u003e \u003cdiv style=\"text-align: justify;\"\u003e \t \u003c\/div\u003e \u003cdiv style=\"text-align: justify;\"\u003e \tThe spring 2017 issue of Kinfolk examines the nuances of free time, its rituals and rhythms and its capacity to reinvigorate. Rather than advising how to fill 48 hours, the issue offers insight into why we should fill our weekends, and how doing so can lead to personal fulfilment.\u003c\/div\u003e \u003cdiv style=\"text-align: justify;\"\u003e \t \u003c\/div\u003e \u003cdiv style=\"text-align: justify;\"\u003e \tFrom the curious cultural mythologies behind sleep and fashion editorial for looking good on laundry day to interviews with Moses Sumney, Dimore Studio and more, this issue will inspire readers with a fresh outlook on going off-duty.\u003c\/div\u003e","brand":"Kinfolk","offers":[{"title":"Default Title","offer_id":37722479624349,"sku":"9781941815267","price":85.0,"currency_code":"MYR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0511\/7575\/1837\/products\/42490c9ab4084570be8dd1ed337e40c1.jpg?v=1611901755"},{"product_id":"kinfolk-volume-16","title":"Kinfolk Volume 16","description":"\u003cp\u003eKinfolk is the place to discover new things to cook, make and do. The growing international community is generous when it comes to sharing ideas for small gatherings, ways to take good care of friends and family and living a grounded, balanced lifestyle that is about connecting and conversation. Stunning photographs and colourful illustrations target individuals interested in recreational cooking and home entertaining. The collaborative style and content connects a growing demographic with creative individuals such as chefs, home cooks, designers, photographers, etc.\u003c\/p\u003e","brand":"Weldon Owen","offers":[{"title":"Default Title","offer_id":37722784858269,"sku":"9781941815151","price":74.95,"currency_code":"MYR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0511\/7575\/1837\/products\/9781941815151_b.jpg?v=1623332144"},{"product_id":"cooked-a-natural-history-of-transformation-finding-ourselves-in-the-kitchen-1","title":"Cooked: A Natural History of Transformation: Finding Ourselves in the Kitchen","description":"\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eThe \u003ci\u003eNew York Times \u003c\/i\u003eTop Five Bestseller - Michael Pollan's uniquely enjoyable quest to understand the transformative magic of cooking\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003c\/p\u003e \u003cp\u003eIn a culture of celebrity chefs and food reality shows, in countries which are crammed with fresh ingredients flown in from every corner of the Earth, we nonetheless year-on-year wade ever deeper into a great swamp of processed foods. The more we watch food on television, the less food we actually prepare and cook.\u003c\/p\u003e \u003cp\u003e\u003c\/p\u003e \u003cp\u003eMichael Pollan's marvellous new book is a clarion-call for the virtues and values of proper cooking - an essential, defining human activity which sits at the heart of our cultures, shapes family life and is in itself hugely enjoyable. Pollan recreates the transformative fundamentals of how we cook, building from the most basic principles: cooking with fire, cooking with water, cooking with air and cooking with earth.\u003c\/p\u003e \u003cp\u003e\u003c\/p\u003e \u003cp\u003e\u003ci\u003eCooked\u003c\/i\u003e is an extremely funny and surprising plea to Pollan's readers to take control of their own fates and revel again in what should be a lifetime's engagement with the almost magical activity of making food. And it is, of course, about so much more - how cooking can transform both how we think about ourselves and about our families and friends.\u003c\/p\u003e","brand":"Allen Lane","offers":[{"title":"Default Title","offer_id":37722862518429,"sku":"9781846148033","price":79.95,"currency_code":"MYR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0511\/7575\/1837\/products\/9781846148033_b.jpg?v=1623332189"},{"product_id":"kinfolk-volume-19","title":"Kinfolk Volume 19","description":"\u003cp\u003e\u003c\/p\u003e\u003cp align=\"justify\"\u003e \tThe spring edition of Kinfolk explores our relationship with adrenaline and its vital contribution to our quality of life. After all, finding joy in knuckle-whitening moments can be enlivening, not immobilizing. Whether it's through leaping out of a plane at 14,000 feet or cutting off all our hair, or by cliff-diving into the sea or getting a tattoo, making friends with fear opens us up to a flurry of exhilaration. 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For those who are young today, the reality is a bit more complicated. Issue Thirty-Nine of Kinfolk balances the open-faced optimism of youth with the sobering realities of growing up at a time when it can feel like the world is closing in rather than unfurling before you. 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There are over 100 recipes to delight and inspire, Spice Island Coconut Fish Curry, Harissa Leg of Lamb with Hibiscus, Senegalese Yassa, Tunisian Tagine, South African Malva Pudding, and the secret to the perfect Jollof.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cul class=\"a-unordered-list a-nostyle a-vertical a-spacing-none detail-bullet-list\"\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan class=\"a-text-bold\"\u003eDimensions ‏ : ‎\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e7.68 x 1.1 x 9.92 inches\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"HQ","offers":[{"title":"Default Title","offer_id":42748227649693,"sku":"9780008458508","price":139.95,"currency_code":"MYR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0511\/7575\/1837\/products\/9780008458508.jpg?v=1660725162"},{"product_id":"cooking","title":"Cooking : Simply and Well, for One or Many","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan class=\"a-text-bold\"\u003eWINNER OF A FORTNUMS SPECIAL AWARD 2023\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan class=\"a-text-bold\"\u003eWINNER OF A GUILD OF FOOD WRITERS AWARD 2023\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan class=\"a-text-bold\"\u003eWINNER OF THE ANDRÉ SIMON AWARD 2022 FOR BEST FOOD BOOK\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e‘A beautifully written instant classic’ Nigella Lawson\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e'Jeremy Lee is an absolutely brilliant British chef . . . This cookbook is extraordinary, don't hesitate to buy it' Stanley Tucci\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eGood food honed from great ingredients is the principle at the heart of \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eCooking\u003c\/span\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThere are sections on the usefulness and frugality of breadcrumbs, black olive crumbs to serve with everything; impromptu puddings like peaches in wine with bay leaves or plum compote with ricotta and hazelnuts; pea dishes galore; superb versions of classics like chocolate St Emilion and pommes Anna; big dishes to serve a few such as marinated chicken with roast pumpkin salad; and essentials like a wild garlic purée.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"a-text-italic\"\u003eCooking\u003c\/span\u003e\u003cspan\u003e is brimming with stories, wit, infectious joy for food and indispensable advice. It is brilliantly illustrated by John Broadley and photographed by Elena Heatherwick, and will surely be one of the most distinctive cook books published for years from the renowned chef, Jeremy Lee.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch3\u003e\u003cspan style=\"text-decoration: underline;\"\u003eAbout the Author\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdiv class=\"a-section a-spacing-small a-padding-small\"\u003e\n\u003cp\u003e\u003cspan\u003eJeremy Lee joined Sam \u0026amp; Eddie Hart at Quo Vadis in Soho in early 2012, becoming Chef Proprietor. Jeremy had previously manned the stoves of Blueprint Café on the first floor of the Design Museum, which Sir Terence Conran created on the south bank of the River Thames near Tower Bridge.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eJeremy, originally from Dundee, Scotland came from a family where home cooking of a high order was daily fare. His parents and grandmother taught him the mysteries of finding good produce through good shopping. Jeremy applies this to the menus at Quo Vadis, where the cooking is bright, fresh, light and quintessentially British in a manner most modern.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn 2012 Jeremy and Quo Vadis won the Catey for Best Restaurant Menu of the Year and in 2013 they won the Tatler Award for Best Kitchen. Jeremy writes for numerous newspapers and periodicals and has appeared on television in The Great British Menu and Could You Eat an Elephant? for Channel 4.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003cbr\u003e\u003c\/p\u003e\n\u003cul class=\"a-unordered-list a-nostyle a-vertical a-spacing-none detail-bullet-list\"\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan class=\"a-text-bold\"\u003eDimensions ‏ : ‎\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e18.4 x 3.8 x 26 cm\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"4th Estate","offers":[{"title":"Default Title","offer_id":42748227715229,"sku":"9780008156206","price":189.95,"currency_code":"MYR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0511\/7575\/1837\/products\/9780008156206.jpg?v=1660725213"},{"product_id":"food-for-free-50th-anniversary-edition","title":"Food for Free (50th Anniversary Edition)","description":"\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis fully updated special edition of the classic complete guide to the edible species that grow around us includes a new foreword from the author and a plate section with identification guides for all major species.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eOriginally published in 1972, Richard Mabey's classic foraging guide has never been out of print since. Food for Free is a complete guide to help you safely identify edible species that grow around us, together with detailed field identification notes and recipes.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIn this stunning 50th anniversary edition, Richard Mabey's updated text is accompanied by a wealth of practical information on identifying, collecting, cooking and preparing, as well as history and folklore. Informative illustrations of key species by expert botanical artists are included in a colour plate section. Beautifully written and produced in a new, readable format, Food for Free will inspire us to be more self-sufficient and make use of the natural resources around us to enhance our lives.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eAbout the Author\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdiv class=\"a-section a-spacing-small a-padding-small\"\u003e\n\u003cp\u003e\u003cspan\u003eRichard Mabey is a naturalist and award-winning author and journalist. He won wide acclaim on the publication of the original \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eFood for Free\u003c\/span\u003e\u003cspan\u003e in 1972 – which has never been out of print since. Among his many other acclaimed publications are \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eGilbert White\u003c\/span\u003e\u003cspan\u003e (Whitbread Biography of the Year) and the ground-breaking bestseller \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eFlora Britannica\u003c\/span\u003e\u003cspan\u003e. 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There are canapes and slow cooks, brunches, bakes and barbecue spreads, as well as meat, fish and vegetarian dishes and the most decadent seasonal feasts. What's more, every recipe has been Triple-Tested in the Good Housekeeping kitchens to ensure it works perfectly, every time.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eAbout the Author\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdiv class=\"a-section a-spacing-small a-padding-small\"\u003e\n\u003cp\u003e\u003cspan\u003eThe UK's biggest selling lifestyle magazine. Tried \u0026amp; tested for over 90 years, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eGood Housekeeping\u003c\/span\u003e\u003cspan\u003e delivers recipes, consumer tests, home, health, beauty \u0026amp; fashion advice.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003cbr\u003e\u003c\/p\u003e\n\u003cul class=\"a-unordered-list a-nostyle a-vertical a-spacing-none detail-bullet-list\"\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan class=\"a-text-bold\"\u003eDimensions ‏ : ‎\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e19.5 x 4 x 25.2 cm\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"HarperNonFiction","offers":[{"title":"Default Title","offer_id":42748227911837,"sku":"9780008487836","price":225.0,"currency_code":"MYR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0511\/7575\/1837\/products\/9780008487836.jpg?v=1660725405"},{"product_id":"lets-do-lunch","title":"Let's Do Lunch","description":"\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eWithout the crutch of highstreet chains, we've had to start fending for ourselves and this means endlessly trying to come up with different, filling and nutritious meals for our family and ourselves. But there are only so many great ideas about what you can put between two slices of bread or do with an egg and a piece of toast. Lunch is the best way to brighten your day, but it involves a level of imagination we don't have the time for.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis is where Let's Do Lunch steps in. You can decide how much time you want to dedicate to your lunch, then pick a straightforward, satisfying meal and get cracking. At the heart of this book is this lack of fuss. There will be no challenging techniques, hard-to-find ingredients or decadent cooking times. Just quick, accessible and clever recipes that will have you wondering how on earth you managed to make something so delicious in so little time.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003eGeorgia Levy is a recipe developer, food writer and consultant whose upbringing in rural Oxfordshire revolved around the question what's for dinner? With a mother determined to grow her own and a seasoned food writer for a father, pursuing the union between food and words was Georgia's natural calling. Georgia started her culinary career at the River Cafe before moving behind the scenes to help chefs with their columns and cookbooks. She has worked for several esteemed chefs, including Thomasina Miers, contributing to her column in \u003ci\u003eThe Guardian\u003c\/i\u003e and several cookbooks.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan class=\"label\"\u003eDimensions (cm): \u003c\/span\u003e1.6 x 24.2  x 20\u003c\/span\u003e\u003c\/p\u003e","brand":"Pavilion","offers":[{"title":"Default Title","offer_id":42748227977373,"sku":"9781911682530","price":109.95,"currency_code":"MYR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0511\/7575\/1837\/products\/9781911682530.jpg?v=1660725455"},{"product_id":"lush","title":"Lush: Recipes for the food you really want to eat","description":"\u003ch2\u003e\u003cspan\u003eTikTok sensation Chef Daniel Lambert leads the pack of a new generation of social media chefs with 100 feel-good recipes.\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan class=\"a-text-bold\"\u003eEnter the comfort zone with TikTok sensation Daniel Lambert’s delicious and playful recipes.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eSometimes all we want for dinner is golden, crunchy and moreish, so whether it’s \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eSalt and Chilli Chicken\u003c\/span\u003e\u003cspan\u003e for Friday-night dinner, \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eIrish-style Potato Nachos\u003c\/span\u003e\u003cspan\u003e for when friends come over, or \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eCheeseburger Tacos\u003c\/span\u003e\u003cspan\u003e if you fancy something new, Daniel Lambert has you covered.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWith chapters such as Potato Party, The Cure, and So Wrong But So Right, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eLush\u003c\/span\u003e\u003cspan\u003e puts the fun back into cooking with 100 easy-to-make recipes. So load up your forks – this is the feel-good cookbook you’ve been waiting for.\u003c\/span\u003e\u003c\/p\u003e","brand":"HarperCollinsIreland","offers":[{"title":"Default Title","offer_id":42748228042909,"sku":"9780008527105","price":139.95,"currency_code":"MYR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0511\/7575\/1837\/products\/9780008527105.jpg?v=1660725594"},{"product_id":"more-mandys","title":"More Mandy's: More Recipes We Love","description":"\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis second sensational cookbook, following the runaway bestseller Mandy's Gourmet Salads, is packed with even more salads, more smoothies, more sweets--and now morning fuel and soups too! Indulge in and be inspired by these heartwarming recipes for cold-weather meals, plus plenty of year-round favorites. Even in wintertime, there's nothing a Mandy's salad can't fix.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIt wouldn't be Mandy's without recipes exploding with color, texture and taste! Inside you will discover salads like the Feel Good Fall, Rainbow and Roasted Leek; and sweets like Salted Caramal Pecan Brownies and Lazy Pumpkin Pies. AND now also soups, like Roasted Garlic and Butternut Squash, and Chicken with Lemon and Orzo, and breakfast and brunch favorites like Buttery Challah French Toast and Chia Seed Parfait. With recipes inspired by Mandy and Rebecca's travels, and the vibrant international communities of Montreal, you'll find plenty of new flavors to try at home, as well as Canadiana classics.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eAbout the Author\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdiv class=\"a-section a-spacing-small a-padding-small\"\u003e\n\u003cspan\u003eMANDY and REBECCA WOLFE are the co-authors of the bestselling cookbook \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eMandy's Gourmet Salads\u003c\/span\u003e\u003cspan\u003e, and owners of the salad bars of the same name. Mandy continues to be the creative food director and chef, while Rebecca designs all locations and heads brand marketing. Together, they also founded Welcome Collective, a charitable organization that welcomes refugee claimants to Canada. When they're not making salads, they can be found raising their seven vegetable-loving kids in the heart of Montreal. MEREDITH ERICKSON is the author of \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eAlpine Cooking.\u003c\/span\u003e\u003cspan\u003e She has co-authored \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eThe Art of Living According to Joe Beef\u003c\/span\u003e\u003cspan\u003e, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eLe Pigeon\u003c\/span\u003e\u003cspan\u003e, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eOlympia Provisions\u003c\/span\u003e\u003cspan\u003e, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eKristen Kish Cooking\u003c\/span\u003e\u003cspan\u003e, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eClaridge's: The Cookbook\u003c\/span\u003e\u003cspan\u003e, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eJoe Beef: Surviving the Apocalypse\u003c\/span\u003e\u003cspan\u003e, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eFriuli Food and Wine\u003c\/span\u003e\u003cspan\u003e, \u003c\/span\u003e\u003cspan\u003eand the bestselling \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eMandy's Gourmet Salads: Recipes for Lettuce and Life.\u003c\/span\u003e\u003cspan\u003e She is the host of the Audible original series \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eField Guide to Eating in Canada.\u003c\/span\u003e\u003cspan\u003e Meredith splits her time between Montreal and Milan.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"a-section a-spacing-small a-padding-small\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"a-section a-spacing-small a-padding-small\"\u003e\n\u003cul class=\"a-unordered-list a-nostyle a-vertical a-spacing-none detail-bullet-list\"\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan class=\"a-text-bold\"\u003eDimensions ‏ : ‎\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e8.53 x 0.85 x 10.8 inches\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Appetite by Random House","offers":[{"title":"Default Title","offer_id":42748228141213,"sku":"9780525610496","price":141.0,"currency_code":"MYR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0511\/7575\/1837\/products\/9780525610496.jpg?v=1660725723"},{"product_id":"the-all-in-one-cookbook","title":"The All-in-One Cookbook : 100 top-rated recipes for one-pot, one-pan, one-tray and your slow cooker","description":"\u003cp\u003e\u003cstrong\u003eA collection of Australia's favourite and easiest ONE-POT, ONE-PAN and ONE-TRAY recipes from taste.com.au\u003c\/strong\u003e\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp\u003eLooking for an easier way of cooking your weeknight meal? All-in-one cooking is the answer. Whether you're in the mood for an easy one-pot casserole, a sticky chicken and veggie tray bake or perhaps a set-and-forget slow cooker dinner,\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eThe All-in-One Cookbook\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003ehas you covered with more than 100 recipes for everyday dinners and even a chapter with your favourite desserts turned into one-pan delights.\u003c\/p\u003e\n\u003cp\u003eCooking everything together or 'all in one' not only has the benefit of less washing up, but also usually has minimal prep time, so you can just bundle all the ingredients into your pot, pan or slow cooker, then let it bubble away.\u003c\/p\u003e\n\u003cp\u003eTaste.com.au's ALL-IN-ONE COOKBOOK is a collection of the top-rated, most-cooked and must-know tips you need to create sensational meals and desserts in one-pot, one-pan, one-tray or a slow cooker. 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Multi-tasking recipes for solo post-work suppers, easy date-night dining, meals with mates and spur-of-the-moment family gatherings.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eAbout the Author\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdiv class=\"a-section a-spacing-small a-padding-small\"\u003e\n\u003cp\u003e\u003cspan\u003eRhiannon Batten has been writing about travel, food, design and the outdoors for over two decades. After studying archaeology and anthropology at Oxford University, Rhiannon joined the travel desk of the Independent. After a subsequent decade in Scotland she worked as travel editor of UK food magazine, olive. Now based in Somerset, she is a regular contributor to Homes \u0026amp; Antiques, The Guardian and The Idler. \u003c\/span\u003e\u003c\/p\u003e\n\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\n\u003cp\u003e\u003cspan\u003eLaura Rowe has been a food writer in the UK for more than a decade. A respected and trusted food authority, she is the London-based author of internationally acclaimed Taste: The Infographic Book of Food. She is also an active member of the food and drink social media community.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003cbr\u003e\u003c\/p\u003e\n\u003cul class=\"a-unordered-list a-nostyle a-vertical a-spacing-none detail-bullet-list\"\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan class=\"a-text-bold\"\u003eDimensions ‏ : ‎\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e7.83 x 0.87 x 9.49 inches\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Pavilion","offers":[{"title":"Default Title","offer_id":42748228206749,"sku":"9781911682349","price":109.95,"currency_code":"MYR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0511\/7575\/1837\/products\/9781911682349.jpg?v=1660725756"},{"product_id":"the-big-book-of-soups","title":"The Big Book of Soups: Every soup all year round","description":"\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eFrom Australia's #1 food site, taste.com.au, comes your essential best-of-the-best cookbook collection. Masterfully curated by Taste's food and nutrition experts, each cookbook features the nation's most-loved and most-cooked recipes for every day and every occasion. The stunning photography brings the food to life with every turn of the page ... you can almost taste it.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis latest cookbook is all about bountiful soups for all seasons. Dip your spoon into 100+ soups ranging from quick and light Asian broths to slow-cooked heartier bowls and twists on the classic pumpkin. Nutritious seasonal vegetables are the star of the show, accompanied by healthy grains and pulses, and fresh produce. Tried and tested, ladled and loved, these are soups for one and all.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cul class=\"a-unordered-list a-nostyle a-vertical a-spacing-none detail-bullet-list\"\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan class=\"a-text-bold\"\u003eDimensions ‏ : ‎\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e8.03 x 0.71 x 10.04 inches\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"HarperCollins AU","offers":[{"title":"Default Title","offer_id":42748228239517,"sku":"9781460762196","price":119.95,"currency_code":"MYR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0511\/7575\/1837\/products\/9781460762196.jpg?v=1660725858"},{"product_id":"the-whole-duck","title":"The Whole Duck: Inspired Recipes from Chefs, Butchers, and the Family at Liberty Ducks","description":"\u003cstrong\u003e\u003cspan class=\"a-text-bold\"\u003eFrom the lauded multigenerational farming family behind Liberty Ducks, an all-encompassing guide for everything you need to know about preparing and cooking duck.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan class=\"a-text-bold\"\u003eForeword by Chris Cosentino, author of the James Beard Award–nominated cookbook \u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eOffal Good\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e\u003cbr\u003e\u003cbr\u003eShowcasing more than 80 recipes from the owners of the farm along with over 50 top chefs and butchers from around the country, this indispensable cookbook takes the mystery out of cooking the sometimes-intimidating waterfowl. Jennifer Reichardt’s straightforward instructions will enable you to master the basics, including butchering, the secret to crispy skin, making stock, and rendering fat, and pairing the ideal drink with your dishes.\u003cbr\u003e\u003cbr\u003eA collection of must-have charcuterie recipes along with irresistible starters, soups, salads, main courses, and (even) desserts offer a depth of global flavors. Kick off a cocktail party with Hatcho Miso Duck Liver Pâté, Smokey Black Cardamom Duck Momos, or Duck Carnitas Street Tacos or enjoy an al fresco lunch with Crispy Duck, Kumquat, and Date Salad with Pistachios or Tangy Duck Noodle Salad with Herbs and Cucumber. Enjoy comforting Duck Sugo Cavatelli with Herbs and Orange Zest, Duck Jambalaya, or Granny’s Duck Meat Loaf for a weeknight family dinner, or pull out all the stops with Moroccan Duck Confit Basteeya or Roasted Maple-Glazed Duck with Butternut Squash Hash for a special occasion meal. And no meal is complete without a decadent dessert, like Duck Egg Custards with Plum Compote or Double Chocolate Duck Fat Cabernet Cake.\u003cbr\u003e\u003cbr\u003eInviting you to create and savor restaurant-inspired dishes in the comfort of your home, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eThe Whole Duck\u003c\/span\u003e\u003cspan\u003e will have you cooking duck like a pro.\u003c\/span\u003e","brand":"Cameron Books","offers":[{"title":"Default Title","offer_id":42748228305053,"sku":"9781951836610","price":192.5,"currency_code":"MYR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0511\/7575\/1837\/products\/9781951836610.jpg?v=1660725941"},{"product_id":"cooking-with-whey","title":"Cooking with Whey: A Cheesemaker's Guide to Using Whey in Probiotic Drinks, Savory Dishes, Sweet Treats, and More","description":"\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eAnyone who's ever made cheese at home knows that roughly three-quarters of every gallon of milk transforms into a perplexing by product called whey. \"Don't throw away your whey!\" says cheesemaker Claudia Lucero. In Cooking with Whey, Lucero shares 60 inventive recipes that use whey, which is rich in protein, minerals, and vitamins, and adds creaminess and flavor to foods. Sweet whey, a byproduct of cheesemaking enhances baked goods and smoothies. Acid whey, produced in yogurt- and kefir-making, is ideal for brining meat, kick-starting ferments, and adding tang to main dishes. From Brazilian Limeade and Strawberry Oat Milk to Skillet Cornbread, Broth-Poached Salmon, Honey Caramels, Espresso Martinis, and many more mouth-watering recipes for beverages, soups, breads, desserts, and everyday meals, this book is the key to unlocking a delightfully surprising array of ways to put whey to work!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eAbout the Author\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdiv class=\"a-section a-spacing-small a-padding-small\"\u003e\n\u003cp\u003e\u003cspan class=\"a-text-bold\"\u003eClaudia Lucero\u003c\/span\u003e\u003cspan\u003e is the author of \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eInstant Pot Cheese\u003c\/span\u003e\u003cspan\u003e, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eOne-Hour Cheese\u003c\/span\u003e\u003cspan\u003e, and \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eOne-Hour Dairy-Free Cheese\u003c\/span\u003e\u003cspan\u003e. She is the entrepreneur behind UrbanCheesecraft.com and DIY Cheese Kits, which she sells through Etsy, specialty food shops, and select Whole Foods stores, and she developed the home cheesemaking kits for Williams-Sonoma’s Agrarian product line. Raised with fresh Mexican cheeses, Lucero cooked alongside her mom and grandmother from an early age, where she first learned the value and reward of cooking traditional foods from scratch. She lives in Portland, Oregon. \u003cbr\u003e\u003cbr\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cul class=\"a-unordered-list a-nostyle a-vertical a-spacing-none detail-bullet-list\"\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan class=\"a-text-bold\"\u003eDimensions ‏ : ‎\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e7 x 0.38 x 9 inches\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Storey","offers":[{"title":"Default Title","offer_id":43042494808221,"sku":"9781635862638","price":93.5,"currency_code":"MYR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0511\/7575\/1837\/products\/9781635862638.jpg?v=1665988795"},{"product_id":"the-miracle-of-salt","title":"The Miracle of Salt : Recipes and Techniques to Preserve, Ferment, and Transform Your Food","description":"\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe wide range of international recipes that follow invite you to use this umami-rich larder of salt-preserved ingredients and salted flavorings to transform vegetables, soups, mains, pasta dishes, and desserts. Orange and Black Olive Salad balances tangy and salty. Black Bean Sauce adds intense flavor to stir-fries. Bacalao Tortilla is a nod to salt cod as a cornerstone of European kitchens. Shio Koji, a simple salt-fermented ingredient, flavors grilled vegetables and other foods with subtlety and power. Kebabs marinated with a blend of pomegranate molasses and fish sauce are a triumph of salty-sweet-tart umami. And there's nothing like a layer of saltiness to bring out the best in sweets and desserts, from Creamy Candied Ginger and Miso Ice Cream to Yogurt Cake with Salted Lemon and Nuts, from Breton Salted-Butter Cake to Miso Cookies with Dark Chocolate Chips.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eAbout the Author\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdiv class=\"a-section a-spacing-small a-padding-small\"\u003e\n\u003cspan\u003eNaomi Duguid is a writer, photographer, traveler, and home cook. Her recent cookbook \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eTaste of Persia\u003c\/span\u003e\u003cspan\u003e is the winner of a James Beard Award, an IACP Cookbook Award, and a Taste Canada Award. Her book \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eBurma: Rivers of Flavor\u003c\/span\u003e\u003cspan\u003e is also an IACP Cookbook Award and Taste Canada Award winner. Her six previous award-winning titles, co-authored with Jeffrey Alford, include two now-classic cookbooks that won the James Beard Award for Cookbook of the Year: \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eFlatbreads \u0026amp; Flavors: A Baker’s Atlas\u003c\/span\u003e\u003cspan\u003e and \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eHot Sour Salty Sweet: A Culinary Journey Through Southeast Asia\u003c\/span\u003e\u003cspan\u003e. Naomi leads small-group food-immersive trips to the Republic of Georgia and elsewhere. She is a Trustee of the Oxford Symposium on Food and Cookery, and is a frequent guest speaker and presenter at food conferences, particularly those focused on grains. She lives in Toronto. \u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"a-section a-spacing-small a-padding-small\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"a-section a-spacing-small a-padding-small\"\u003e\n\u003cul class=\"a-unordered-list a-nostyle a-vertical a-spacing-none detail-bullet-list\"\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan class=\"a-text-bold\"\u003eDimensions ‏ : ‎\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e7.88 x 1.25 x 10 inches\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Artisan","offers":[{"title":"Default Title","offer_id":43042495037597,"sku":"9781579659448","price":247.5,"currency_code":"MYR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0511\/7575\/1837\/products\/9781579659448.jpg?v=1665988795"},{"product_id":"twist-on-tofu","title":"Twist on Tofu: 52 Fresh and Unexpected Vegetarian Recipes, from Tofu Tacos and Quiche to Lasagna, Wings, Fries, and More","description":"\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eAs the popularity of a plant-based diet continues to grow, tofu sales are soaring, along with the demand for new recipes that showcase this healthy, budget-friendly meat alternative. In Twist on Tofu, award-winning food writer Corrine Trang shows how versatile and flavorful tofu can be, with 54 recipes for creative dinners, as well as starters, soups, salads, sandwiches, and even desserts. There are tofu-based twists on familiar favorites like French fries, Buffalo \"wings,\" tacos, satay, and empanadas. Recipes for lasagna, Bolognese pasta, chili, poke bowl, and bibimbap offer delicious options for tofu-rich dinners. Trang tops off this celebration of tofu with a bit of sweetness - bumbleberry tofu custard and luscious tofu mocha brownies.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eAbout the Author\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdiv class=\"a-section a-spacing-small a-padding-small\"\u003e\n\u003cspan class=\"a-text-bold\"\u003eCorinne Trang\u003c\/span\u003e\u003cspan\u003e is an award-winning author of several books on Asian cuisine, and contributor to many more. A former producing editor and test kitchen director for Saveur Magazine, she has contributed to \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eFood \u0026amp; Wine\u003c\/span\u003e\u003cspan\u003e, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eFine Cooking\u003c\/span\u003e\u003cspan\u003e, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eCooking Light\u003c\/span\u003e\u003cspan\u003e, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eGourmet\u003c\/span\u003e\u003cspan\u003e, and the \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eNew York Times\u003c\/span\u003e\u003cspan\u003e. She has served as a spokesperson to national brands including KAME, Thai Kitchen, and Simply Asia, and appeared on Martha Stewart Living, Bloomberg Radio, NBC’s TODAY Show, and the Food Network. A certified holistic health and nutrition counselor, Trang has collaborated with the American Diabetes Association. She is the founder of Liquid Gold Tea Culture and Education Center and has taught and or lectured at New York University and Asia Society and is a food and beverage business consultant. She lives in Sweden. \u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"a-section a-spacing-small a-padding-small\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"a-section a-spacing-small a-padding-small\"\u003e\n\u003cul class=\"a-unordered-list a-nostyle a-vertical a-spacing-none detail-bullet-list\"\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan class=\"a-text-bold\"\u003eDimensions ‏ : ‎\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e7 x 0.38 x 9 inches\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Storey","offers":[{"title":"Default Title","offer_id":43042495070365,"sku":"9781635864816","price":93.5,"currency_code":"MYR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0511\/7575\/1837\/products\/9781635864816.jpg?v=1665988796"},{"product_id":"the-stay-at-home-chef-family-favorites-cookbook","title":"The Stay At Home Chef Family Favorites Cookbook","description":"\u003cspan data-mce-fragment=\"1\"\u003eRachel Farnsworth, also known as The Stay-at-Home Chef, has long been known by her fans and followers as someone who is relatable and down-to-earth, but her recipes are what really make people fans. The Stay-at-Home Chef Family Favorites Cookbook is a complete cookbook that includes all of Rachel's family and fan favorites. Featuring traditional favorites like smothered pork chops and baked meatloaf as well as less-traditional favorites like lasagna-stuffed chicken and brown butter garlic angel hair pasta, this complete cookbook will cover every meal for every occasion -- from breakfast to dinner and everything in between. With recipes for main dishes along with salads, sides, breads, soups and stews, as well as cakes, cookies, and other sweet treats, current fans and new followers alike will find everything they expect from one of YouTube's most popular home cooks.\u003c\/span\u003e","brand":"Alpha","offers":[{"title":"Default Title","offer_id":43042495168669,"sku":"9780744063592","price":176.0,"currency_code":"MYR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0511\/7575\/1837\/products\/9780744063592.jpg?v=1665988799"},{"product_id":"the-food-almanac-volume-two","title":"The Food Almanac: Volume Two","description":"\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003ePrepare to go on a seasonal and joyful journey of food and what it means to different people. This curation is a dynamic, diverse mix of history, memoir, stories and poems, alongside recipes, cooking tips and techniques, menus and reading lists - from Caroline Eden describing the dining car on the Siberian Express to Diana Henry honouring the softness of autumn, from Simon Hopkinson discussing the glory of puddings to Russell Norman celebrating bitterness in the beautiful form of chicory and its many Italian varieties. Each month includes a seasonal three-course menu from food writers such as Jeremy Lee, Tommi Miers, Emily Scott and Calum Franklin, plus additional recipes from the likes of Mary Berry, Asma Khan, Darina Allen and Gill Meller - there is an abundance of thought-provoking, hunger-making food writing for you to tuck into, whatever the season.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv data-cel-widget=\"editorialReviews_feature_div\" data-csa-c-id=\"1z7k8g-6qmxez-rg7e2k-m13jvv\" data-csa-c-is-in-initial-active-row=\"false\" data-csa-c-asin=\"\" data-csa-c-slot-id=\"editorialReviews_feature_div\" data-csa-c-content-id=\"editorialReviews\" data-csa-c-type=\"widget\" data-feature-name=\"editorialReviews\" class=\"celwidget\" id=\"editorialReviews_feature_div\"\u003e\n\u003cdiv class=\"a-section a-spacing-small a-padding-base\"\u003e\n\u003ch3\u003e\u003cspan\u003eAbout the Author\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdiv class=\"a-section a-spacing-small a-padding-small\"\u003e\n\u003cp\u003e\u003cspan\u003eMiranda York began her career as a food, travel and culture journalist, writing for publications such as the \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eFinancial Times\u003c\/span\u003e\u003cspan\u003e, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eVogue\u003c\/span\u003e\u003cspan\u003e, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eHow To Spend It\u003c\/span\u003e\u003cspan\u003e and \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eHarper's Bazaar\u003c\/span\u003e\u003cspan\u003e before founding \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eAt The Table\u003c\/span\u003e\u003cspan\u003e, a creative platform that explores and celebrates food culture. She has since curated over 100 events, published an independent food magazine, recorded a podcast series, produced short films and launched an artisan food market in London. She also co-founded the creative agency and publisher \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eTwelve Noon\u003c\/span\u003e\u003cspan\u003e. Miranda was named one of Code's 100 Most Influential Women in Food and has been shortlisted for both the Jane Grigson Trust Award and the Fortnum \u0026amp; Mason Food \u0026amp; Drink Awards.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003cbr\u003e\u003c\/p\u003e\n\u003cul class=\"a-unordered-list a-nostyle a-vertical a-spacing-none detail-bullet-list\"\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan class=\"a-text-bold\"\u003eDimensions ‏ : ‎\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e6.38 x 0.94 x 8.94 inches\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Pavilion Books","offers":[{"title":"Default Title","offer_id":43042495201437,"sku":"9781911682240","price":139.95,"currency_code":"MYR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0511\/7575\/1837\/products\/9781911682240.jpg?v=1665988799"},{"product_id":"stagioni","title":"Stagioni : Contemporary Italian Cooking to Celebrate the Seasons","description":"\u003cspan data-mce-fragment=\"1\"\u003eFrom refreshing summer salads to steaming bowls of wintery pasta, you'll find classics such as aubergine parmigiana, stuffed tomatoes and amaretti peaches alongside more unusual combinations of chestnut gnocchi, grape focaccia and courgette cake. The occasional addition of meat and fish enhances rather than dominates, although recipes can easily be adapted for vegetarians and flexitarians, making these dishes fit seamlessly into a modern way of eating.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eWhether you're looking for a simple solo supper or cooking for a hungry crowd, this collection of colourful recipes will guide you from cosy winter evenings into the dappled sunlight of summer, drawing inspiration from Italy's beautiful seasonal produce along the way.\u003c\/span\u003e","brand":"Pavilion Books","offers":[{"title":"Default Title","offer_id":43042495234205,"sku":"9781911682028","price":164.95,"currency_code":"MYR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0511\/7575\/1837\/products\/9781911682028.jpg?v=1665988799"},{"product_id":"joe-s-kitchen","title":"Joe's Kitchen : Homemade Meals for a Happy Family","description":"\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eJoe Swash grew up loving good food and the family togetherness mealtimes can bring. He's not a trained chef, but by trial and error has come up with his own ways of making great meals for his family together with his wife, Stacey Solomon, and their children at their family home.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eFilled with family favourites to take you from breakfast to dinner on weekdays, weekends and for special occasions,you'll find Joe's personal twists on popular dishes such as Eggs Benedict, Steak and Mushroom Pie and Chicken Caesar Salad, as well as cheffy tips picked up from MasterChef for surprisingly simple showstoppers including Seafood Paella and White Chocolate Souffles.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eAbout the Author\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdiv class=\"a-section a-spacing-small a-padding-small\"\u003e\n\u003cp\u003e\u003cspan\u003eJoe Swash is a much-loved television presenter, broadcaster and actor, best known for playing Mickey Miller in EASTENDERS, as well as presenting I’M A CELEBRITY: EXTRA CAMP for ITV2 and winning ITV’s DANCING ON ICE 2020. He was also crowned King of the Jungle on I’M A CELEBRITY… GET ME OUT OF HERE in 2008. Joe is also a regular guest presenter on LOOSE WOMEN and GOOD MORNING BRITAIN, covering entertainment and competitions. Most recently, Joe voiced the character of SONNY in THOMAS \u0026amp; FRIENDS: MARVELLOUS MACHINERY.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003cbr\u003e\u003c\/p\u003e\n\u003cul class=\"a-unordered-list a-nostyle a-vertical a-spacing-none detail-bullet-list\"\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan class=\"a-text-bold\"\u003eDimensions ‏ : ‎\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e7.68 x 0.94 x 9.92 inches\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Pavilion Books","offers":[{"title":"Default Title","offer_id":43042495299741,"sku":"9780008560720","price":139.95,"currency_code":"MYR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0511\/7575\/1837\/products\/9780008560720.jpg?v=1665988802"},{"product_id":"via-carota","title":"Via Carota : A Celebration of Seasonal Cooking from the Beloved Greenwich Village Restaurant: An Italian Cookbook","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan class=\"a-text-bold\"\u003eA \u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eBON APPETIT\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e BEST BOOK OF THE YEAR • The much-anticipated cookbook from “New York’s Most Perfect Restaurant” (\u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eThe New Yorker\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e), featuring impossibly flavorful, vegetable-centric Italian dishes, from Fresh Pasta Squares with Fava Pesto to Meyer Lemon Risotto.\u003cbr\u003e\u003cbr\u003e\"Via Carota is one of my very favorite restaurants in New York City, and this cookbook perfectly captures its magic: simple, seasonal, organic, local, and profoundly delicious, these are recipes that I want to eat all the time.\" —Alice Waters\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e\u003cbr\u003e\u003cbr\u003eJames Beard Award-winning chefs Jody Williams and Rita Sodi share the secrets of their beloved restaurant, which has become synonymous with New York City’s Greenwich Village. Since 2014, Via Carota has been a destination for food lovers, celebrities, and well-informed travelers because of its impeccable Italian fare. Emphasizing vegetables and seasonal cooking, the dishes that come out of Williams and Sodi’s kitchen are astonishing in their simplicity yet dazzling in their elegance. Now, with this beautiful, deeply personal cookbook, they share the keys to cooking Via Carota’s traditional (but not \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003etoo\u003c\/span\u003e\u003cspan\u003e traditional) cuisine at home.\u003cbr\u003e\u003cbr\u003eHere are more than 140 recipes, including:\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul class=\"a-unordered-list a-vertical\"\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003eLasagna Cacio e Pepe\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul class=\"a-unordered-list a-vertical\"\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003eRoasted Carrots with Spiced Yogurt and Pistachios\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul class=\"a-unordered-list a-vertical\"\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003eTuscan Onion Soup\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul class=\"a-unordered-list a-vertical\"\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003ePotato Gnocchi\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul class=\"a-unordered-list a-vertical\"\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003eSweet Ricotta Cake\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul class=\"a-unordered-list a-vertical\"\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003eand more!\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003e\u003cbr\u003eHere, too, is the restaurant’s signature Insalata Verde—that celebrate the bounty of every time of the year, highlighting the very best uses for the most delicious seasonal produce, from spring peas to summer squashes, autumnal legumes to winter citrus.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch3\u003e\u003cspan style=\"text-decoration: underline;\"\u003eAbout the Author\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdiv class=\"a-section a-spacing-small a-padding-small\"\u003e\n\u003cspan\u003eJODY WILLIAMS is the chef and owner of the much-acclaimed Buvette in the West Village and co-chef\/owner with Rita Sodi of Via Carota, an Italian gastroteca the couple opened in 2014, and Commerce Inn, a shaker inspired West Village tavern and cookery opened in 2022. Williams is also the author of \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eBuvette: The Pleasure of Good Food.\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003eRITA SODI is chef and owner of the ever-popular I Sodi and co-chef\/owner with Jody Williams of Via Carota, the gastroteca that is inspired by her seventeeth-century country house in the hills near Florence, and Commerce Inn.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"a-section a-spacing-small a-padding-small\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"a-section a-spacing-small a-padding-small\"\u003e\n\u003cul class=\"a-unordered-list a-nostyle a-vertical a-spacing-none detail-bullet-list\"\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan class=\"a-text-bold\"\u003eDimensions ‏ : ‎\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e7.03 x 1.27 x 10 inches\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Knopf","offers":[{"title":"Default Title","offer_id":43042495332509,"sku":"9780525658573","price":188.0,"currency_code":"MYR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0511\/7575\/1837\/products\/9780525658573.jpg?v=1665988802"}],"url":"https:\/\/mphonline.com\/collections\/others-foods-drinks.oembed?page=3","provider":"MPHOnline.com","version":"1.0","type":"link"}