{"title":"Cooking, Food \u0026 Wine","description":"","products":[{"product_id":"brutto-a-simple-florentine-cookbook","title":"Brutto: A (Simple) Florentine Cookbook","description":"\u003cp\u003e\u003c\/p\u003eThe much-anticipated follow-up title to Russell's award-winning and bestselling Polpo, showcasing simple Florentine recipes. Brutto will appeal to those who bought Polpo, Stanley Tucci's Taste and The Tucci Table, An A-Z of Pasta and Jamie's Italy   'Brutto is actually bellissimo. A perfect cookbook for lovers of true Tuscan food. Simply brilliant.' - STANLEY TUCCI  Brutto ma buono - ugly but good. This is the food of Florence - rigorously simple, few ingredients, exceptionally good.  Anchovy with cold butter and sourdough Penne with tomato and vodka Sausages with braised lentils and mustard Roasted squash with borlotti bean and salsa verde Country-style bread and tomato salad 3-ingredient meringue hazelnut cookies  The food of Florence rests on humble ingredients - not many - brought together in the rough-and-ready style of everyday cooking with flavour at its heart.  This stunning brand-new cookbook offers outstanding recipes from Russell Norman's acclaimed new restaurant, Trattoria Brutto, alongside an ode to one of Italy's most beloved cities, Florence, and specifically the bohemian district of Santo Spirito.  Including Russell's captivating stories and insider advice, Brutto is a proudly fuss-free recipe book to use every day, wherever you are, and an joyous tribute to Italy's greatest rustic cuisine.\u003ch4\u003eDetails\u003c\/h4\u003e\u003cp\u003eISBN13: 9781529197143\u003cbr\u003e\u003cspan\u003eFormat: Hardback\u003cbr\u003e\u003cspan\u003eNumber of Pages: 320\u003cbr\u003e\u003cspan\u003eEdition: \u003cbr\u003e\u003cspan\u003ePublication Date: 31 Oct 2023\u003cbr\u003e\u003cspan\u003ePublisher: Ebury Publishing\u003cbr\u003e\u003cspan\u003ePublication City, Country: London, United Kingdom\u003cbr\u003e\u003cspan\u003eDimensions (cm): 26.5(H)x18.1(L)x3.3(W)1120\u003cbr\u003e\u003cspan\u003eWeight (gm): 1120\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\u003ch4\u003eAuthor Biography\u003c\/h4\u003eRussell Norman is an award-winning restaurateur, writer and broadcaster, and the founder of the POLPO restaurant group. Norman's book POLPO - A Venetian Cookbook (of Sorts) was published by Bloomsbury and won Waterstones Book of the Year 2012. In 2014 he presented The Restaurant Man, a six-part prime-time documentary for BBC2, and his second book SPUNTINO - Comfort Food (New York Style) won the 2016 Guild of Food Writers Award for best food and travel book. He is a contributing editor for Esquire magazine and writes a monthly column as 'The Accidental Cook'. He opened his fully booked Trattoria Brutto in 2021 to universal acclaim and a long waiting list.\u003ch4\u003eReviews\u003c\/h4\u003e\"Undeniably one of the most beautiful books to grace our shelves . . . But it's more than an objet d'art . . . [These dishes] are meant to be prepared then polished off.\" ‚Äï\u003ci\u003eWall Street Journal \u003c\/i\u003eon\u003ci\u003e POLPO\u003c\/i\u003e \u003cp\u003e\"The physical appearance of this book will give you a clue to its culinary intentions. With beautiful, sparse layouts on thick, cream-colored paper, the feeling is one of refinement and simplicity but without pretensions. The photographs are lush and deeply hued, but also casual . . . Inspires a lush, celebratory approach to dining and entertaining that is deeply appealing. \" ‚Äï\u003ci\u003eThe Kitchn \u003c\/i\u003eon\u003ci\u003e POLPO\u003c\/i\u003e \u003c\/p\u003e\u003cp\u003e\"Sometimes, though rarely, it takes a non-Italian to break from entrenched stereotypes about Italian food, and Russell Norman, founder of the POLPO restaurant group in London, has done so with a seasonal cookbook of recipes actually made at home, not based on ristorante dishes (no carpaccio here). \" --\u003ci\u003eForbes\u003c\/i\u003eon\u003ci\u003e Venice\u003c\/i\u003e\u003c\/p\u003e","brand":"Russell Norman","offers":[{"title":"Default Title","offer_id":46512101228761,"sku":"9781529197143","price":75.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0502\/9530\/8441\/files\/9781529197143_e36df336-3b54-4e6a-8719-b14b7573b3b6.jpg?v=1746712504"},{"product_id":"the-farm-table-the-sunday-times-bestseller","title":"The Farm Table: THE SUNDAY TIMES BESTSELLER","description":"\u003cp\u003e\u003c\/p\u003eThe first book from TV chef and farmer, Julius Roberts. Offering simple, rustic seasonal recipes and stories from his Dorset small-holding, The Farm Table will appeal to buyers of Nigel Slater's The Kitchen Diaries, The Naked Chef and Jamie at Home, and Hugh Fearnley Whittingstall's River Cottage Cookbook  THE SUNDAY TIMES BESTSELLER  'A heart-warming and uplifting book. The recipes are utterly gorgeous.' NIGEL SLATER  Cook and eat your way to the good life with simple, seasonal recipes.  First-generation farmer and chef Julius Roberts shares honest tales of farming life and easy, thoughtful dishes to reconnect us to nature and the seasons.  Making the most of simple ingredients, The Farm Table is unfussy home cooking at its very best.  A few good things on a plate, assembled with joy and ease.  Recipes include-  - winter- an elegant, fuss-free dinner of roast pumpkin, mozzarella, hazelnuts and sage, and a hearty sausage stew - spring- baked fish with herbs and asparagus, chicken roasted over lemon, fennel and potatoes, and a lamb stew with pearl barley - summer- courgette pasta, a ratatouille galette, and a steamed apricot sponge - autumn- arrives with smoked haddock and leek rarebit and pan-fried trout with mash and spinach sauce.  Passionate about seasonality, Julius shows us how to make the most of produce, from crisp, crunchy apples in autumn, pink rhubarb in winter, asparagus in spring and the first summer strawberries.\u003ch4\u003eDetails\u003c\/h4\u003e\u003cp\u003eISBN13: 9781529198997\u003cbr\u003e\u003cspan\u003eFormat: Hardback\u003cbr\u003e\u003cspan\u003eNumber of Pages: 320\u003cbr\u003e\u003cspan\u003eEdition: \u003cbr\u003e\u003cspan\u003ePublication Date: 26 Sep 2023\u003cbr\u003e\u003cspan\u003ePublisher: Ebury Publishing\u003cbr\u003e\u003cspan\u003ePublication City, Country: London, United Kingdom\u003cbr\u003e\u003cspan\u003eDimensions (cm): 26.3(H)x18.7(L)x3(W)1186\u003cbr\u003e\u003cspan\u003eWeight (gm): 1186\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\u003ch4\u003eAuthor Biography\u003c\/h4\u003eJulius Roberts is a first-generation farmer and restaurant trained chef, on a mission to live a self-sufficient life down on his family smallholding in Dorset, whilst also cultivating the finest ingredients, and cooking and eating the very best food.\u003ch4\u003eReviews\u003c\/h4\u003e","brand":"Julius Roberts","offers":[{"title":"Default Title","offer_id":46512102113497,"sku":"9781529198997","price":55.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0502\/9530\/8441\/files\/9781529198997_68613099-82f0-458e-b993-525bb0731892.jpg?v=1746712493"},{"product_id":"ashs-spice-journey-a-culinary-balance-of-spices-9781760793746","title":"Ash's Spice Journey: A Culinary Balance of Spices","description":"","brand":"Ashraf Saleh","offers":[{"title":"Default Title","offer_id":46521510199513,"sku":"9781760793746","price":49.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0502\/9530\/8441\/files\/9781760793746_1a0007e1-f056-4ecf-8392-8adce189dbea.jpg?v=1746712313"},{"product_id":"recipetin-eats-dinner-150-recipes-from-australias-most-popular-cook-9781760980139","title":"RecipeTin Eats: Dinner: 150 recipes from Australia‚Äôs most popular cook","description":"","brand":"Nagi Maehashi","offers":[{"title":"Default Title","offer_id":46521690292441,"sku":"9781760980139","price":44.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0502\/9530\/8441\/files\/9781760980139_6f0a0308-c139-4e73-a7bd-b24f6e4b0fb0.jpg?v=1746712283"},{"product_id":"pasta-night-60-recipes-for-date-nights-lazy-nights-and-party-nights-9781922417879","title":"Pasta Night: 60+ recipes for date nights, lazy nights and party nights","description":"\u003cp\u003e60+ delicious pasta recipes for any night of the week\u003c\/p\u003e\u003cp\u003eExplore the delicious world of pasta with this fun cookbook. 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Then experiment with the really long and fun-sounding Italian words: Penne Arrabbiata, Mussels with Fregola, Gorgonzola Gnocchi al Forno and many more.\u003cbr\u003e\u003cbr\u003eA beautiful photograph accompanies every recipe, with pasta dishes to suit any night - whether you're cooking to impress friends or to curl up with a bowl on the couch.\u003c\/p\u003e\u003ch4\u003eDetails\u003c\/h4\u003e\u003cp\u003eISBN13: 9781922417879\u003cbr\u003e\u003cspan\u003eFormat: Hardback\u003cbr\u003e\u003cspan\u003eNumber of Pages: 136\u003cbr\u003e\u003cspan\u003eEdition: \u003cbr\u003e\u003cspan\u003ePublication Date: 30 Aug 2022\u003cbr\u003e\u003cspan\u003ePublisher: Smith Street Books\u003cbr\u003e\u003cspan\u003ePublication City, Country: Australia\u003cbr\u003e\u003cspan\u003eDimensions (cm): 24(H)x20(L)\u003cbr\u003e\u003cspan\u003eWeight (gm): \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\u003ch4\u003eAuthor Biography\u003c\/h4\u003eDeborah Kaloper is a Californian-raised, Melbourne-based food writer, chef, former pastry chef and now sought-after food stylist. Deb daily works with the best photographers, chefs and writers - and in her down-time she spends it perfecting her tortillas. She has previously authored Ramen-topia and Taco-topia published by Smith Street Books.\u003ch4\u003eReviews\u003c\/h4\u003e","brand":"Deborah Kaloper","offers":[{"title":"Default Title","offer_id":46521692324057,"sku":"9781922417879","price":32.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0502\/9530\/8441\/files\/9781922417879_dd5257a8-41f1-448b-8c85-39c8fe420867.jpg?v=1746712256"},{"product_id":"that-sounds-so-good-100-real-life-recipes-for-every-day-of-the-week-9781743798249","title":"That Sounds So Good: 100 Real-Life Recipes for Every Day of the Week","description":"\u003cp\u003eRecipes to match every mood, day of the week, and vibe from the beloved Carla Lalli Music. \u003cb\u003eThat Sounds So Good\u003c\/b\u003e is Carla at her effortless best ‚Äì and showing how readers can be too.\u003c\/p\u003eNo matter how busy you are, Carla Lalli Music believes that delicious food is an essential and attainable part of life. The key is to have recipes up your sleeve for every situation. Carla knows that the most successful home cooks choose dishes they actually have time to make, based on what they already have on hand. So, the recipes in \u003cb\u003eThat Sounds So Good\u003c\/b\u003e are organised by needs we all have: quick stovetop suppers and one-pot meals for weeknights, big salads and grain bowls if you want to burn a little cleaner, and lazy lunches and all-day roasts for the weekend.\u003cbr\u003e ¬†\u003cbr\u003e Readers can be confident that whatever they choose to cook, the food will be Carla to the core ‚Äì bold, unique flavours with straightforward methods and swap-friendly ingredients. There are dishes like Fat Noodles with Crushed Herb Sauce, and techniques like finishing dishes with an all-purpose Spicy Creamy Sauce or a shower of Garlic Crunch Crumbs. Through it all, Carla shares strategies that keep cooking efficient and quick, like what to make ahead and how to use up all those wilted greens in the depths of the fridge.\u003cbr\u003e ¬†\u003ch4\u003eDetails\u003c\/h4\u003e\u003cp\u003eISBN13: 9781743798249\u003cbr\u003e\u003cspan\u003eFormat: Hardback\u003cbr\u003e\u003cspan\u003eNumber of Pages: 288\u003cbr\u003e\u003cspan\u003eEdition: \u003cbr\u003e\u003cspan\u003ePublication Date: 13 Oct 2021\u003cbr\u003e\u003cspan\u003ePublisher: Hardie Grant Books\u003cbr\u003e\u003cspan\u003ePublication City, Country: South Yarra, Australia\u003cbr\u003e\u003cspan\u003eDimensions (cm): 25.4(H)x20.3(L)1200\u003cbr\u003e\u003cspan\u003eWeight (gm): 1200\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\u003ch4\u003eAuthor Biography\u003c\/h4\u003e\u003cb\u003eCarla Lalli Music\u003c\/b\u003e is the James Beard Award-winning author of the bestseller \u003ci\u003eWhere Cooking Begins\u003c\/i\u003e and the host of Carla's Cooking Show on Patreon. Known for anchoring the hit YouTube series \"Back to Back Chef,\" Carla has also appeared in many other recipe videos for Bon App√©tit. She lives in Brooklyn, New York, with her family.\u003ch4\u003eReviews\u003c\/h4\u003e","brand":"Carla Lalli Music","offers":[{"title":"Default Title","offer_id":46523077198041,"sku":"9781743798249","price":45.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0502\/9530\/8441\/files\/9781743798249_be848adc-b276-484f-9bb5-6dfd993e5380.jpg?v=1746712215"},{"product_id":"a-year-of-sundays-a-cookbook-a-conversation-and-reflections-on-the-world-around-me-9781761102189","title":"A Year of Sundays: A cookbook, a conversation, and reflections on the world around me","description":"","brand":"Belinda Jeffery","offers":[{"title":"Default Title","offer_id":46523077361881,"sku":"9781761102189","price":45.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0502\/9530\/8441\/files\/9781761102189_dc8d991d-7c9e-42ed-a9b6-b2ec6a23b269.jpg?v=1746712211"},{"product_id":"take-one-fish-the-new-school-of-scale-to-tail-cooking-and-eating-josh-niland-9781743796634","title":"Take One Fish: The New School of Scale-to-Tail Cooking and Eating","description":"\u003cp\u003e\u003cb\u003eForget everything you thought you knew about fish cookery.\u003c\/b\u003e\u003c\/p\u003eForget everything you thought you knew about fish cookery with \u003cb\u003eTake One Fish\u003c\/b\u003e. There are no rules when it comes to cooking fish according to James Beard award winning chef Josh Niland, only an endless world of possibilities. With 60 mind-blowing recipes from just 15 global varieties of fish, this cookbook will take you on a gustatory journey ‚Äì from elaborate to easy, small to large and ‚Äì always ‚Äì scale to tail.\u003cbr\u003e\u003cbr\u003e Josh‚Äôs multi award-winning and bestselling book, \u003ci\u003eThe Whole Fish Cookbook\u003c\/i\u003e, revealed the blueprint for a new and unprecedented kind of fish cookery. In this latest book, Josh continues to open our eyes to the potential of fish in the kitchen, starting from the moment we take our fish home and unpack it ‚Äì yes that‚Äôs right: bring it home, take it out of the plastic, let it breathe uncovered in your fridge. 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Celebrate the drips, crunchy bits, burnt edges and imperfections that are so central to Josh‚Äôs mission ‚Äì to get more people having fun with fish ingenuity every day.\u003ch4\u003eDetails\u003c\/h4\u003e\u003cp\u003eISBN13: 9781743796634\u003cbr\u003e\u003cspan\u003eFormat: Hardback\u003cbr\u003e\u003cspan\u003eNumber of Pages: 272\u003cbr\u003e\u003cspan\u003eEdition: \u003cbr\u003e\u003cspan\u003ePublication Date: 28 Jul 2021\u003cbr\u003e\u003cspan\u003ePublisher: Hardie Grant Books\u003cbr\u003e\u003cspan\u003ePublication City, Country: South Yarra, Australia\u003cbr\u003e\u003cspan\u003eDimensions (cm): 28.3(H)x21.6(L)x2.6(W)1473\u003cbr\u003e\u003cspan\u003eWeight (gm): 1473\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\u003ch4\u003eAuthor Biography\u003c\/h4\u003eChef\u003cb\u003e Josh Niland\u003c\/b\u003e¬†has transformed the way we cook, transport, age and store fish. 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It spotlights hundreds of cocktail recipes from the past 500 years and 60 countries, ranging from renowned iconic classics to lesser-known regional specialties to influential bespoke drinks - each reflecting the era, location, or bar that inspired it. Contemporary design and a wealth of commissioned photographs create an authoritative, accessible global guide that\u003cp\u003e\u003c\/p\u003eperfectly distills the cocktail's distinctive essence. The perfect book for celebrating!\u003cp\u003e¬¨‚Ć\u003c\/p\u003e\u003ch4\u003eDetails\u003c\/h4\u003e\u003cp\u003eISBN: 9781838661618\u003cbr\u003e\u003cspan\u003eAudience: General\u003cbr\u003e\u003cspan\u003eFormat: Hardback\u003cbr\u003e\u003cspan\u003eNumber of Pages: 432\u003cbr\u003e\u003cspan\u003ePublication Date: 17 Sep 2020\u003cbr\u003e\u003cspan\u003ePublisher: Phaidon Press Ltd\u003cbr\u003e\u003cspan\u003ePublication City, Country: London, United Kingdom\u003cbr\u003e\u003cspan\u003eDimensions (cm): 27(H) x 18(L) x 3.8(W)\u003cbr\u003e\u003cspan\u003e\u003cp\u003e¬¨‚Ć\u003c\/p\u003e\n\u003ch4\u003e\u003cspan\u003eReviews\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003e\"As is often the case with Phaidon titles, this is a whopping huge book, with over 400 pages of cocktail recipes from more than 60 countries and spanning 500 (!) years.\" -\u003cem\u003eStained Page News\u003c\/em\u003e\u003c\/p\u003e \u003cp\u003e\"If you have a go-to cocktail, it most likely appears in \u003cem\u003eSpirited: Cocktails From Around the World\u003c\/em\u003e. In a huge volume that can only be called a tome, author Adrienne Stillman profiles and provides recipes for 610 drinks, ranging from age-old to brand-new, simple (the Russian Yorsh, which is beer fortified with vodka) to elaborate (the Tropical Itch, which comes with a full-sized backscratcher as a swizzle stick).\" -\u003cem\u003eAtlas Obscura\u003c\/em\u003e\u003c\/p\u003e \u003cp\u003e\"Lockdown saw the term \"quarantini\" enter our vernacular, and author Adrienne Stillman's new tome, \u003cem\u003eSpirited: Cocktails from Around the World\u003c\/em\u003e, promises to up the ante.\" -\u003cem\u003eBusiness Traveller\u003c\/em\u003e\u003c\/p\u003e \u003cp\u003e\"The arrival of a new cocktail compendium gives us the perfect tipple for every time of year.\" -\u003cem\u003eStylist\u003c\/em\u003e\u003c\/p\u003e \u003cp\u003e\"As is often the case with Phaidon titles, this is a whopping huge book, with over 400 pages of cocktail recipes from more than 60 countries and spanning 500 (!) years.\"-\u003cem\u003eStained Page News\u003c\/em\u003e\u003c\/p\u003e \u003cp\u003e\"If you have a go-to cocktail, it most likely appears in \u003cem\u003eSpirited: Cocktails From Around the World\u003c\/em\u003e. In a huge volume that can only be called a tome, author Adrienne Stillman profiles and provides recipes for 610 drinks, ranging from age-old to brand-new, simple (the Russian Yorsh, which is beer fortified with vodka) to elaborate (the Tropical Itch, which comes with a full-sized backscratcher as a swizzle stick).\"-\u003cem\u003eAtlas Obscura\u003c\/em\u003e\u003c\/p\u003e \u003cp\u003e\"The most comprehensive and varied cocktail book I've ever seen.\"-\u003cem\u003eTravel Distilled\u003c\/em\u003e\u003c\/p\u003e \u003cp\u003e\"This definitive cocktail recipe book for the home bartender includes 610 cocktail recipes from 6 continents and 60 countries, spanning 500 years.\"-\u003cem\u003eGood Spirits News\u003c\/em\u003e\u003c\/p\u003e \u003cp\u003e\"This book might suffice as the only cocktail book a drinker needs. \"-\u003cem\u003eEpicurious\u003c\/em\u003e\u003c\/p\u003e \u003cp\u003e\"Ambitious\"-\u003cem\u003eAtlanta Journal Constitution\u003c\/em\u003e\u003c\/p\u003e \u003cp\u003e\"The breadth of recipes promises something for everyone\"-\u003cem\u003e360 West Magazine\u003c\/em\u003e\u003c\/p\u003e \u003cp\u003e\"Lockdown saw the term \"quarantini\" enter our vernacular, and author Adrienne Stillman's new tome, \u003cem\u003eSpirited: Cocktails from Around the World\u003c\/em\u003e, promises to up the ante.\"-\u003cem\u003eBusiness Traveller\u003c\/em\u003e\u003c\/p\u003e \u003cp\u003e\"The arrival of a new cocktail compendium gives us the perfect tipple for every time of year.\"-\u003cem\u003eStylist\u003c\/em\u003e\u003c\/p\u003e \u003cp\u003e\"\u003cem\u003ePhaidon's Spirited: Cocktails from Around the World \u003c\/em\u003eis the gorgeous new cocktail-making encyclopedia for at-home bartenders and travel lovers.\"-\u003cem\u003eForbes\u003c\/em\u003e\u003c\/p\u003e \u003cp\u003e\"A veritable bible. \"-\u003cem\u003eFood \u0026amp; Travel Journal\u003c\/em\u003e\u003c\/p\u003e \u003cp\u003e\"A deep-dive into the world's most luxurious and inspiring cocktails. \"-\u003cem\u003ePolo \u0026amp; Lifestyle Magazine\u003c\/em\u003e\u003c\/p\u003e \u003cp\u003e\"One of the most comprehensive guides to cocktail making you can find.\"-\u003cem\u003eHouse \u0026amp; Garden Magazine\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e¬¨‚Ć\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eAuthor Biography\u003c\/strong\u003e\u003c\/h4\u003eAdrienne Stillman is the co-founder, editor-inchief, and event director of Dipsology, a curated guide and community for cocktail enthusiasts. She also oversees strategy and marketing for wine, spirits, and hospitality clients, and is a certified\u003cp\u003e\u003c\/p\u003esommelier. She is the author of Where Bartenders Drink (Phaidon). 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In this comprehensive and fully illustrated kitchen companion, food writer and presenter Alice Zaslavsky profiles 50 favourite vegetable varieties, offering 150+ recipes reflective of both tradition and modernity, just as all good cooking should be. Uniquely organised by colour and filled with countless tips on flavour combinations, rule-of-thumb buying\/storing\/cooking methods, shortcuts, and veg wisdom from over 50 of the world's top chefs, In Praise of Veg will help beginners and avid cooks alike turn a bag of yawns or a produce-box surprise into a knock-out meal.     For the vegetarian or just veg-forward, In Praise of Veg is the most ambitious and comprehensive reference on the topic, as well as the delicious answer to the age-old question: what are we eating?\u003cp\u003e¬¨‚Ć\u003c\/p\u003e\u003ch4\u003eDetails\u003c\/h4\u003e\u003cp\u003eISBN: 9781760525729\u003cbr\u003e\u003cspan\u003eAudience: General\u003cbr\u003e\u003cspan\u003eFormat: Hardback\u003cbr\u003e\u003cspan\u003eNumber of Pages: 488\u003cbr\u003e\u003cspan\u003ePublication Date: 3 Nov 2020\u003cbr\u003e\u003cspan\u003ePublisher: Murdoch Books\u003cbr\u003e\u003cspan\u003ePublication City, Country: Millers Point, Australia\u003cbr\u003e\u003cspan\u003eDimensions (cm): 26(H) x 20(L)\u003cbr\u003e\u003cspan\u003eWeight (gm): 2070\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003e¬¨‚Ć\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003eAuthor Biography\u003c\/strong\u003e\u003c\/h4\u003eAlice Zaslavsky is a food literacy advocate, resident Culinary Correspondent for ABC News Breakfast and ABC Radio, and creator of Phenomenom, a free digital toolbox helping teachers slip more serves of fresh food into every subject. 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One grey, late-for-the-office day, she decided to quit her day job after reading an article about following your passion. Within weeks, she was signed up on Jamie Oliver‚Äôs Fifteen apprentice programme. She went on to be part of Jamie‚Äôs food team ‚Äì styling, writing and working behind the scenes on books, TV shows and food campaigns. Now freelance, she has worked with some of the country‚Äôs biggest food brands, including innocent drinks for whom she wrote the recipes for Hungry?: the innocent recipe book for filling your family with good stuff. She has also worked with other well-known chefs, such as Henry and Tom Herbert (The Fabulous Baker Brothers), Stevie Parle and Antonio Carluccio, and cooked for royalty, politicians and LA school children alike. A Modern Way to Eat is her first solo book. She lives, writes and cooks in Hackney, East London.\u003ch4\u003eReviews\u003c\/h4\u003e\u003cp\u003e‚ÄòEven if you don‚Äôt do the cooking at home, you may well have had a brush with Anna Jones: if your plate is without meat, she‚Äôs probably behind it. Because for eight years now Jones and her bestselling vegetarian cookbooks have been gently edging out chicken pie and sausages in favour of courgette polpette and carrot dhal. Jones, 42, is not short of vegetarian converts. She‚Äôs up there with Yotam Ottolenghi and his sumac for the impact she‚Äôs had on our culinary habits this century‚Äô \u003cem\u003eSunday Times\u003c\/em\u003e\u003c\/p\u003e           \u003cp\u003e‚Äò\u003cstrong\u003eOne pot, one pan, one tray, one planet. . . And one Anna Jones\u003c\/strong\u003e. \u003cem\u003eOne\u003c\/em\u003e is a big and bold book, as much a call to arms as it is a collection of recipes to fall for. This is a book where thought meets practical action meets deliciousness: where what we eat is no longer about how to look after and delight ourselves but how to look after and protect our planet. It‚Äôs a huge achievement.‚Äô Yotam Ottolenghi\u003c\/p\u003e           \u003cp\u003e‚Äò\u003cstrong\u003eEvery so often a cookbook comes along that raises the bar for food writing\u003c\/strong\u003e. Think Nigella Lawson‚Äôs \u003cem\u003eHow To Eat\u003c\/em\u003e or Samin Nosrat‚Äôs \u003cem\u003eSalt, Fat, Acid, Heat\u003c\/em\u003e. The latest chef to join the pantheon is Anna Jones, with \u003cem\u003eOne: Pot, Pan, Planet‚Äô Vogue\u003c\/em\u003e\u003c\/p\u003e           \u003cp\u003e‚Äò\u003cstrong\u003eIt‚Äôs true to say that Anna Jones always delivers:\u003c\/strong\u003e reading any recipe of hers is like receiving a promise of dependable deliciousness. With this book, however, she has given something deeper of herself. There‚Äôs so much humanity and wisdom in it‚Äô Nigella Lawson\u003c\/p\u003e           \u003cp\u003e‚ÄòTruly imaginative cooking‚Äô Rachel Roddy\u003c\/p\u003e           \u003cp\u003e‚ÄòStill dedicated to giving us stylish dishes with maximal flavour (think broad bean and green herb shakshuka, and golden rosti with ancho chilli chutney), the book is punctuated with palatable nuggets of information: in chapters entitled ‚ÄòPlanet I‚Äô and ‚ÄòPlanet II‚Äô, Jones explains how we might combat the climate crisis through small behavioural changes around the way we eat‚Äô \u003cem\u003eHarper's Bazaar\u003c\/em\u003e\u003c\/p\u003e","brand":"Anna Jones","offers":[{"title":"Default Title","offer_id":46523724628185,"sku":"9780008172480","price":55.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0502\/9530\/8441\/files\/9780008172480_52b3b9db-a0ff-498c-a023-42c85bd93d35.jpg?v=1746712115"},{"product_id":"ottolenghi-flavour-yotam-ottolenghi-9781785038938","title":"Ottolenghi FLAVOUR","description":"","brand":"Yotam Ottolenghi","offers":[{"title":"Default Title","offer_id":46523724955865,"sku":"9781785038938","price":69.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0502\/9530\/8441\/files\/9781785038938_bb3375c1-456a-4c08-96c7-56692ce66a6d.jpg?v=1746712114"},{"product_id":"ottolenghi-simple-yotam-ottolenghi-9781785031168","title":"Ottolenghi SIMPLE","description":"","brand":"Yotam Ottolenghi","offers":[{"title":"Default Title","offer_id":46523725021401,"sku":"9781785031168","price":60.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0502\/9530\/8441\/files\/9781785031168_a2de47c1-6b1a-4722-9f0c-f7e3c08d2b5d.jpg?v=1746712113"},{"product_id":"jerusalem-yotam-ottolenghi-9780091943745","title":"Jerusalem","description":"\u003cp\u003eFrom recipes for soups (spicy frikkeh soup with meatballs), meat and fish (chicken with caramelized onion and cardamom rice), vegetables and salads (spicy beetroot, leek and walnut salad), pulses and grains (saffron rice with barberries and pistachios), to cakes and desserts (clementine and almond syrup cake), this book presents Ottolenghi dishes.\u003c\/p\u003ePacked with mouthwatering recipes inspired by the food of Jerusalem, this is the long-awaited third cookbook from Yotam Ottolenghi, winner of the Observer Food Monthly Best Cookbook award 2013  Winner of the Observer Food Monthly Cookbook of the Year 2013. Yotam Ottolenghi and Sami Tamimi are the men behind the bestselling Ottolenghi- The Cookbook. Their chain of restaurants is famous for its innovative flavours, stylish design and superb cooking.  At the heart of Yotam and Sami's food is a shared home city- Jerusalem. Both were born there in the same year, Sami on the Arab east side and Yotam in the Jewish west. Nearly 30 years later they met in London, and discovered they shared a language, a history, and a love of great food.  Jerusalem sets 100 of Yotam and Sami's inspired, accessible recipes within the cultural and religious melting pot of this diverse city. With culinary influences coming from its Muslim, Jewish, Arab, Christian and Armenian communities and with a Mediterranean climate, the range of ingredients and styles is stunning. From recipes for soups (spicy frikkeh soup with meatballs), meat and fish (chicken with caramelized onion and cardamom rice, sea bream with harissa and rose), vegetables and salads (spicy beetroot, leek and walnut salad), pulses and grains (saffron rice with barberries and pistachios), to cakes and desserts (clementine and almond syrup cake), there is something new for everyone to discover.  Packed with beautiful recipes and with gorgeous photography throughout, Jerusalem showcases sumptuous Ottolenghi dishes in a dazzling setting.\u003ch4\u003eDetails\u003c\/h4\u003e\u003cp\u003eISBN13: 9780091943745\u003cbr\u003e\u003cspan\u003eFormat: Hardback\u003cbr\u003e\u003cspan\u003eNumber of Pages: 320\u003cbr\u003e\u003cspan\u003eEdition: \u003cbr\u003e\u003cspan\u003ePublication Date: 03 Sep 2012\u003cbr\u003e\u003cspan\u003ePublisher: Ebury Publishing\u003cbr\u003e\u003cspan\u003ePublication City, Country: London, United Kingdom\u003cbr\u003e\u003cspan\u003eDimensions (cm): 27.9(H)x20.2(L)x2.8(W)1382\u003cbr\u003e\u003cspan\u003eWeight (gm): 1382\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\u003ch4\u003eAuthor Biography\u003c\/h4\u003eYotam Ottolenghi (Author)   Yotam Ottolenghi is the restaurateur and chef-patron of the nine Ottolenghi delis, as well as the NOPI and ROVI restaurants. He is the author of eleven bestselling and multi-award-winning cookery books. His championing of vegetables, as well as ingredients once seen as 'exotic', has led to what some call 'The Ottolenghi effect'. This is shorthand for the creation of a meal which is full of colour, flavour, bounty and sunshine. Yotam lives in London with his family. www.ottolenghi.co.uk @Ottolenghi  Sami Tamimi (Author)   Sami Tamimi was born and raised in Jerusalem and was immersed in food from childhood. He started his career as commis-chef in a Jerusalem hotel and worked his way up to become head chef of Lilith, one of the top restaurants in Tel Aviv in the 1990s.  Sami moved to London in 1997 and worked at Baker \u0026amp; Spice as head chef, where he set up a traiteur section with a rich Middle-Eastern and Mediterranean spread. In 2002 he partnered with Noam Bar and Yotam Ottolenghi to set up Ottolenghi in Notting Hill.   Alongside Yotam Ottolenghi, Sami Tamimi is co-author of two bestselling cookbooks- Ottolenghi- The Cookbook and Jerusalem- A Cookbook, which the New York Times recently named as one of the 25 most influential cookbooks from the last 100 years. Sami's third cookbook Falastin is co-authored with Tara Wigley and won the Fortnum \u0026amp; Mason Cookery Book of the Year 2021. Sami's first solo cookbook, Boustany, will be published in 2025.\u003ch4\u003eReviews\u003c\/h4\u003e\u003ci\u003ea magical feast\u003c\/i\u003e * BBC Good Food Magazine *\u003cbr\u003eJerusalem works both as a recipe book and as a touching tribute to (Yotam Ottolenghi‚Äôs) war-torn native city * The Telegraph Magazine *\u003cbr\u003eA complicated love letter to a city‚Ķa memorable book that has as much to do with friendship as with food * The Guardian *\u003cbr\u003eJerusalem will dominate dinner parties for the next year through its deceptive and inviting simplicity * The Financial Times *\u003cbr\u003e‚Äò(A) celebration of the complex currents that shaped Jerusalem‚Äôs culinary, as well as political, history * The Sunday Telegraph *\u003cbr\u003eAn evocative book about the overlapping cultural and culinary traditions of an often fraught city, Jerusalem pays tribute to Yotam Ottolenghi‚Äôs childhood in the Jewish west and Sami Tamimi‚Äôs in the Muslim east * Metro *\u003cbr\u003eThe recipes are as stunning as you‚Äôd expect from Ottolenghi * The Sunday Times Culture *","brand":"Yotam Ottolenghi","offers":[{"title":"Default Title","offer_id":46523725086937,"sku":"9780091943745","price":55.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0502\/9530\/8441\/files\/9780091943745_e96ddcb0-bf05-4487-acca-614dfdc45d96.jpg?v=1746712112"},{"product_id":"dining-in-alison-roman-9781743795309","title":"Dining In","description":"\u003cp\u003eCasual, vegetable-forward food from a new voice in food writing\u003c\/p\u003e\u003cp\u003eThe recipes in¬†\u003cb\u003eDining In\u003c\/b\u003e\u003ci\u003e¬†\u003c\/i\u003ehave one thing in common: they make even the most oven-phobic or restaurant-crazed person want to stay home and cook. Vegetable-forward but with an affinity for a mean steak and a deep regard for fresh fish, these recipes are all about building flavour and saving time. They prove that casual doesn‚Äôt have to mean boring, simple doesn‚Äôt have to be uninspired, and that more steps or ingredients don‚Äôt always translate to a better plate of food. With Alison Roman, dining in brings you just as much joy as eating out.\u003c\/p\u003e\u003ch4\u003eDetails\u003c\/h4\u003e\u003cp\u003eISBN13: 9781743795309\u003cbr\u003e\u003cspan\u003eFormat: Hardback\u003cbr\u003e\u003cspan\u003eNumber of Pages: 304\u003cbr\u003e\u003cspan\u003eEdition: \u003cbr\u003e\u003cspan\u003ePublication Date: 01 Mar 2019\u003cbr\u003e\u003cspan\u003ePublisher: Hardie Grant Books\u003cbr\u003e\u003cspan\u003ePublication City, Country: South Yarra, Australia\u003cbr\u003e\u003cspan\u003eDimensions (cm): 25.4(H)x20.3(L)1380\u003cbr\u003e\u003cspan\u003eWeight (gm): 1380\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\u003ch4\u003eAuthor Biography\u003c\/h4\u003e\u003cp\u003e\u003cb\u003eAlison Roman\u003c\/b\u003e is a contributor at \u003ci\u003eBon App√©tit. \u003c\/i\u003eFormerly the Senior Food Editor at \u003ci\u003eBon App√©tit \u003c\/i\u003eand \u003ci\u003eBuzzFeed, \u003c\/i\u003eher work appears regularly in the \u003ci\u003eNew York Times \u003c\/i\u003eand has been featured in \u003ci\u003eGQ, Cherry Bombe \u003c\/i\u003eand \u003ci\u003eLucky Peach. \u003c\/i\u003eThe author of \u003ci\u003eLemons, \u003c\/i\u003ea Short Stack Edition, Alison has worked professionally in kitchens such as New York‚Äôs Momofuku Milk Bar and San Francisco‚Äôs Quince. A native of Los Angeles, she lives in Brooklyn.\u003c\/p\u003e\u003ch4\u003eReviews\u003c\/h4\u003e\u003cp\u003e\"The New York Nigella: Alison Roman's book \u003ci\u003eDining In\u003c\/i\u003e has unfussy recipes and brilliant tips to make you a better cook ‚Äì just like her British counterpart.\" ‚Äì \u003ci\u003eObserver Food Monthly\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e \"'It's about recipes that are simple to make, great to eat.' She's the cook who's recipes broke the internet.\" ‚Äì \u003ci\u003eGrazia\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e \"This is not a cookbook. It‚Äôs a treasure map. Alison Roman¬†joyously leads you to the promised land of extraordinary home¬†cooking. Into every one of her stunningly beautiful recipes she‚Äôs¬†tucked the clues that will invariably lead you to deliciousness:¬†keep it simple, have fun with your food, pack in the flavor, and,¬†most important, share it with the people you love.' ‚Äì Samin Nosrat, bestselling author of \u003ci\u003eSalt, Fat, Acid, Heat\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e \"Roman's book is filled with plenty [of] inventive ideas that would work just as well for a weeknight meal as for a high-stakes dinner party.\"¬†‚ÄìVogue\u003cbr\u003e\u003cbr\u003e \"Drool-worthy yet decidedly unfussy food.\"‚Äì Goop\u003cbr\u003e\u003cbr\u003e \"Some of Roman's greatest hits.\"‚Äì The Cut\u003cbr\u003e\u003cbr\u003e \"\u003ci\u003eDining In\u003c\/i\u003e¬†is more than just a long list of super interesting recipes ‚Äì it's a book that will probably fundamentally change the way I cook. Recipes with unfussy new techniques like her Anchovy-Butter Chicken with Chicken Fat Croutons (with some radishes on the side!) produce ridiculously pleasing results that have inspired me to always take that extra little step. The book is filled with sneaky gems meant to steal the show at dinner parties. Make her Salted Butter \u0026amp; Chocolate Chunk Shortbread for dessert and you'll never be mad again.\" ‚Äì Myles Tanzer, The Fader\u003cbr\u003e\u003cbr\u003e \"BA superstar Alison Roman combines expertise with ease.¬†\u003ci\u003eDining In\u003c\/i\u003e¬†should make Brooklynesque restaurants around the country nervous. Why would you dine out when you can roast chicken in anchovy butter and toast up croutons in the schmaltzy, umami-tastic butter, or make crispy chickpeas and lamb with greens and garlicky yogurt?\"‚Äì Bon Appetit\u003cbr\u003e\u003cbr\u003e ..\". you might walk right past this cookbook, with its modest title and quiet design, but take my advice and stop for a closer look... Nearly every recipe I tried was a desert-island dish: blistered green beans with creamy tahini, cumin lamb chops with charred scallions and peanuts, salted butter and chocolate chunk shortbread. Definitely for dining in, as the title suggests, since you'll want your privacy as you're licking every last crumb off your plate.\"¬†‚Äì T. Susan Chang, NPR\u003cbr\u003e\u003cbr\u003e \"Roman's voice is funny and energetic and such a change of pace from the usual short-and-robotic recipe format.\" ‚Äì BonAppetit.com\u003cbr\u003e\u003cbr\u003e \"Anyone who wants the aesthetic, quality, and creativity of a Brooklyn restaurant without having to go to a Brooklyn restaurant will love Alison Roman's cookbook. It's filled with recipes that are both unique and approachable. Reading it, you'll find yourself thinking 'I would have never thought of making this but I want to make it right now'.\"‚Äì Buzzfeed\u003cbr\u003e\u003cbr\u003e \"One of the year's best cookbooks.\"¬†‚Äì Joanna Goddard, A Cup of Jo\u003cbr\u003e\u003cbr\u003e \"Very much a reflection of how we eat now.\"¬†‚Äì Mind Body Green\u003cbr\u003e\u003cbr\u003e \"Not your grandmother's all-purpose cookbook.\" ‚Äì Food52\u003cbr\u003e\u003cbr\u003e \"A classic waiting to happen.\" ‚Äì Epicurious\u003cbr\u003e\u003cbr\u003e \"Former pastry chef and food editor Alison Roman's first book is a collection of recipes that speak to this moment in modern dining: One-pot dinners, sharable plates, casual desserts. Roman makes clever use of pantry staples and condiments to season and draw flavor out of winter vegetables and slowly simmered stews.\"‚Äì Eater\u003cbr\u003e\u003cbr\u003e \"[Roman's] recipes feature plenty of \"it\" ingredients, like kimchi, pistachios, and za'atar, but they all make delicious, craveworthy sense. Flipping through¬†\u003ci\u003eDining In\u003c\/i\u003e, I wanted to read every word and make every dish; there's not too many cookbooks I can say that about.\"‚Äì Fine Cooking\u003cbr\u003e\u003cbr\u003e \"Designed to make your weeknight dinner more delicious and less fussy.\"‚Äì The Kitchn\u003cbr\u003e\u003cbr\u003e \"Alison Roman, who has cooked in restaurants (Milk Bar, Momofuku) and editorial kitchens (Bon¬†Appetit), reads a little like a contemporary Colwin-in that her voice dances with energy and wit and self-awareness and intelligence. She seems to have little interest in precious cooking, fancy kitchen gadgets or anything that distracts from honest ingredients and foolproof techniques. To read Alison Roman is to feel a kind of instantaneous kinship.\"‚Äì The Atlanta Journal-Constitution\u003cbr\u003e\u003cbr\u003e \"Like your best friend who's a great cook, [Alison Roman] spends a lot of ink up front persuading you that, yes, you can do this, you can cook. And as your best friend, she speaks to you in a conspiratorial tone and keeps things easy. Her recipes rely less on tricky technique than on clever flavor and textural combinations. Everything seems thrown together in a breezy manner, but the genius is evident... Every recipe seems \"highly cookable,\" her catchphrase, and craveable. And any chef who admits she likes black olives from a can \"that you can wear on your fingers\" is someone we'll follow into that kitchen.\"‚Äì The¬†Chicago Tribune\u003cbr\u003e\u003cbr\u003e \"This isn't one of those pretty cookbooks that sits on a shelf. It's a pretty cookbook filled with winning recipes begging to be made.\"‚Äì The¬†Boston Globe\u003cbr\u003e\u003cbr\u003e \"Fun and approachable, and most likely better than most dishes you'd order eating out.\"‚Äì The San Francisco Chronicle\u003cbr\u003e\u003cbr\u003e \"Alison Roman's cooking is artfully effortless, with flavors that jump off the plate. It's the kind of food you want to eat every day‚Äì and now you can.\" ‚Äì Adam Rapoport, Editor-in-Chief,¬†Bon¬†Appetit\u003cbr\u003e\u003cbr\u003e \"I am always wondering what Alison Roman is cooking because, without fail, it's just what I want to make (Sour Cream Flatbread! Vinegar-Braised Chicken!). From her relaxed approach to her inventive combinations, Alison's indispensable recipes are easy to prepare and fun to eat and make home the best place to dine.\" ‚ÄìJulia Turshen, author of¬†Small Victories\u003cbr\u003e\u003cbr\u003e \"Never too fancy, Alison solves the greatest mystery every home cook faces‚Äì how to transform thoughtful food into a greater-than-the-sum-of-its-parts one-pan-wonder or next-level crowd-pleasing masterpiece.\" ‚ÄìChristina Tosi, author of Momofuku Milk Bar\u003cbr\u003e\u003cbr\u003e \"Unpretentious, inspired, invigorating, Alison Roman's voice is exactly what I've been waiting for in cookbooks. Within hours of opening\u003ci\u003e¬†Dining In\u003c\/i\u003e, the irresistible Anchovy-Butter Chicken was in the oven.¬†Dining In¬†is destined to be a beloved, food-stained, dog-eared Bible for a new generation of cooks.\" ‚Äì Stephanie Danler, bestselling author of¬†Sweetbitter\u003cbr\u003e\u003cbr\u003e \"Sorry, restaurants. Superstar Alison Roman has given us recipes so delicious, so meltdown-proof - and so fun to read - we're going to be cooking at home for a while. Quite possibly forever.\"‚Äì Christine Muhlke, Editor at Large,¬†Bon Appetit\u003cbr\u003e\u003cbr\u003e \"\u003ci\u003eDining In\u003c\/i\u003e¬†is exactly how I want to cook: with bright, fresh flavors, minimal technique, and no pretense ...This isn't just a bunch of great recipes, but a manifesto on how one original, opinionated home cook sees the world.\" ‚Äì Amanda Hesser, Co-Founder, Food52\u003cbr\u003e\u003cbr\u003e\u003cb\u003eNotable Press \u0026amp; Accolades:\u003c\/b\u003e\u003cbr\u003e Best Cookbooks of 2017‚Äì Epicurious\u003cbr\u003e Best Cookbooks of 2017¬†‚Äì NPR\u003cbr\u003e Best Cookbooks of 2017¬†‚Äì San Francisco Chronicle\u003cbr\u003e Best Cookbooks of 2017¬†‚Äì Newsday\u003cbr\u003e Best Cookbooks of 2017‚Äì Amex Essentials¬†\u003cbr\u003e Best Cookbooks of 2017‚Äì KCWR's \"Good Food\"\u003cbr\u003e Best Cookbooks of 2017‚Äì The Fader\u003cbr\u003e ¬†\u003c\/p\u003e\u003cbr\u003e\u003cp\u003e\"The New York Nigella: Alison Roman's book \u003ci\u003eDining In\u003c\/i\u003e has unfussy recipes and brilliant tips to make you a better cook ‚Äì just like her British counterpart.\"\u003c\/p\u003e -- Observer Food Monthly * Observer Food Monthly *\u003cbr\u003e\u003cp\u003e\"It's about recipes that are simple to make, great to eat.¬†She's the cook whose recipes broke the internet.\"\u003c\/p\u003e -- Grazia * Grazia *\u003cbr\u003e'Roman's book is filled with plenty [of] inventive ideas that would work just as well for a weeknight meal as for a high-stakes dinner party.' * Vogue *\u003cbr\u003e'Drool-worthy yet decidedly unfussy food.' * Goop *\u003cbr\u003eAnyone who wants the aesthetic, quality, and creativity of a Brooklyn restaurant without having to go to a Brooklyn restaurant will love Alison Roman's cookbook. It's filled with recipes that are both unique and approachable. Reading it, you'll find yourself thinking 'I would have never thought of making this but I want to make it right now.' * Buzzfeed *\u003cbr\u003e'One of the year's best cookbooks.' -- Joanna Goddard * A Cup of Jo *\u003cbr\u003e'Not your grandmother's all-purpose cookbook.' * Food52 *\u003cbr\u003e'A classic waiting to happen.' * Epicurious *","brand":"Alison Roman","offers":[{"title":"Default Title","offer_id":46523725480153,"sku":"9781743795309","price":49.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0502\/9530\/8441\/files\/9781743795309_8ff15665-b34d-452d-aa29-cb6a0166cce0.jpg?v=1746712110"},{"product_id":"family-new-vegetable-classics-to-comfort-and-nourish-hetty-mckinnon-9781760554576","title":"Family: New vegetable classics to comfort and nourish","description":"","brand":"Hetty Lui McKinnon","offers":[{"title":"Default Title","offer_id":46523725643993,"sku":"9781760554576","price":39.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0502\/9530\/8441\/files\/9781760554576_64f01491-4572-48a2-baae-94c74531b409.jpg?v=1746712109"},{"product_id":"australian-food-bill-granger-9781760525989","title":"Australian Food","description":"","brand":"Bill Granger","offers":[{"title":"Default Title","offer_id":46523725709529,"sku":"9781760525989","price":55.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0502\/9530\/8441\/files\/9781760525989_71766b88-ac22-468c-ac41-424bb6d46ff4.jpg?v=1746712108"},{"product_id":"a-year-in-a-bottle-preserving-and-conserving-fruit-and-vegetables-throughout-the-year-sally-wise-9780733323348","title":"A Year In A Bottle: Preserving and Conserving Fruit and Vegetables Throughout the Year","description":"\u003cp\u003eRecipes and tips to create your own jams, jellies, pickles, relishes and chutneys from an ABC Local Radio regular.\u003c\/p\u003eRecipes and tips to create your own jams, jellies, pickles, relishes and chutneys from an ABC Local Radio regular.\u003cbr\u003e Zesty yet simple raspberry jam on steaming fresh scones from the oven; tasty pickles, relishes and chutneys to complement roasts; and plump, tasty pickled onions and sumptuous fruit cheeses for the cheese platter ... just a small taste of what readers will find in Sally Wise's wonderful preserving cookbook. Containing a lifetime of passion and preserving wisdom, A YEAR IN A BOttLE is an inspiring and practical collection of more than 100 recipes and hints for making your own glorious jams, jellies, marmalades, drinks, pastes, fruit cheeses, chutneys, relishes and pickles. Includes easy and simple recipes, technical advice and helpful hints from selecting ingredient to safety tips to ensure success.\u003ch4\u003eDetails\u003c\/h4\u003e\u003cp\u003eISBN13: 9780733323348\u003cbr\u003e\u003cspan\u003eFormat: Paperback \/ softback\u003cbr\u003e\u003cspan\u003eNumber of Pages: 256\u003cbr\u003e\u003cspan\u003eEdition: \u003cbr\u003e\u003cspan\u003ePublication Date: 01 Jun 2008\u003cbr\u003e\u003cspan\u003ePublisher: ABC Books\u003cbr\u003e\u003cspan\u003ePublication City, Country: Sydney, Australia\u003cbr\u003e\u003cspan\u003eDimensions (cm): 20.8(H)x15.6(L)x1.8(W)310\u003cbr\u003e\u003cspan\u003eWeight (gm): 310\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\u003ch4\u003eAuthor Biography\u003c\/h4\u003eSally Wise is the bestselling author of Slow Cooker, Ultimate Slow Cooker and many other cookbooks which feature delicious preserves and everyday cooking. A regular guest on ABC radio, she runs the Sally Wise Cooking School in the picturesque Derwent Valley in Tasmania. ¬†\u003ch4\u003eReviews\u003c\/h4\u003e","brand":"Sally Wise","offers":[{"title":"Default Title","offer_id":46523725873369,"sku":"9780733323348","price":27.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0502\/9530\/8441\/files\/9780733323348_7359a2ba-ffb4-4b27-a828-f13316768efb.jpg?v=1746712105"},{"product_id":"the-whole-fish-cookbook-new-ways-to-cook-eat-and-think-josh-niland-9781743795538","title":"The Whole Fish Cookbook: New ways to cook, eat and think","description":"\u003cp\u003e\u003cb\u003eA completely new way to think about all aspects of fish cookery.‚Äã\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eWINNER OF TWO JAMES BEARD AWARDS IN 2020 Restaurant and Professional and the prestigious BOOK OF THE YEAR \u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eWINNER OF THE 2019 ANDR√â SIMON FOOD AWARD \u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eWinner of The Australian Book Industry Association's Illustrated Book of the Year in 2020 \u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eShortlisted as debut cookbook of the year in the 2020 Fortnum \u0026amp; Mason food \u0026amp; drink awards \u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eLonglisted as Booksellers choice in the adult non-fiction category by the Australian Booksellers Association \u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003ci\u003eA mind-blowing masterpiece from one of the most impressive chefs of a generation.\u003c\/i\u003e ‚Äì Jamie Oliver \u003c\/p\u003e\u003cp\u003e\u003ci\u003eMy cookbook of the year.\u003c\/i\u003e ‚Äì Yotam Ottolenghi, The Guardian \u003c\/p\u003e\u003cp\u003e\u003ci\u003eJosh Niland is a genius \u003c\/i\u003e ‚Äì Nigella Lawson \u003c\/p\u003e\u003cp\u003e In \u003ci\u003eThe Whole Fish Cookbook\u003c\/i\u003e, groundbreaking seafood chef Josh Niland reveals a completely new way to think about all aspects of fish cookery. From sourcing and butchering to dry ageing and curing, it challenges everything we thought we knew about the subject and invites readers to see fish for what it really is - an amazing, complex source of protein that can and should be treated with exactly the same nose-to-tail reverence as meat. \u003c\/p\u003e\u003cp\u003e It features more than 60 recipes for dozens of fish species ranging from Smoked Marlin Ham Caesar Salad, Fish Cassoulet and Roast Fish Bone Marrow to - essentially - The Perfect Fish and Chips. Many of us would like to eat more fish but worry about the environmental impact and often end up cooking the same old salmon fillet on repeat. \u003ci\u003eThe Whole Fish Cookbook\u003c\/i\u003e will soon have you embracing new types and will change the way you buy, cook and eat fish. \u003c\/p\u003e\u003cp\u003e There is so much more to a fish than just the fillet, and it is indeed true what they say about there being more than just a handful of fish in the sea. \u003c\/p\u003e\u003ch4\u003eDetails\u003c\/h4\u003e\u003cp\u003eISBN13: 9781743795538\u003cbr\u003e\u003cspan\u003eFormat: Hardback\u003cbr\u003e\u003cspan\u003eNumber of Pages: 256\u003cbr\u003e\u003cspan\u003eEdition: \u003cbr\u003e\u003cspan\u003ePublication Date: 01 Sep 2019\u003cbr\u003e\u003cspan\u003ePublisher: Hardie Grant Books\u003cbr\u003e\u003cspan\u003ePublication City, Country: South Yarra, Australia\u003cbr\u003e\u003cspan\u003eDimensions (cm): 28.3(H)x21.6(L)x2.5(W)1400\u003cbr\u003e\u003cspan\u003eWeight (gm): 1400\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\u003ch4\u003eAuthor Biography\u003c\/h4\u003e\u003cb\u003eJosh Niland\u003c\/b\u003e is the chef\/owner of Saint Peter, a fish restaurant that opened in Paddington, Sydney to widespread critical acclaim in 2016. In doing so, Niland started a conversation around boundary-pushing seafood, as well as winning every significant award in Australia for his world-leading approach to using the whole fish and wasting nothing. In 2018, Josh opened The Fish Butchery ‚Äì Australia‚Äôs first sustainable fishmonger ‚Äì which sells dry-aged, cured and smoked fish and offal to an eager public as well as supplying a number of Sydney‚Äôs best restaurants. In 2019, his work was also recognised by the inaugural World Restaurant Awards, where he was shortlisted in the ethical thinking category.¬†\u003cb\u003eThe Whole Fish Cookbook\u003c\/b\u003e is his first book.\u003ch4\u003eReviews\u003c\/h4\u003e'My cookbook of the year.'¬†‚Äì \u003cb\u003eYotam Ottolenghi,¬†chef and author\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e 'A mind-blowing masterpiece from one of the most impressive chefs of a generation.' ‚Äì \u003cb\u003eJamie Oliver, chef and author\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e 'There‚Äôs no other chef in the world that I would rather have scale me with his knife, dry-age me, roast me, glaze me, rest me, slice me, serve me than this powerful spirit! Thank you Josh for paying attention and caring the way you do! You are a shining light!' ‚Äì \u003cb\u003eMatty Matheson, chef and author\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e 'Here‚Äôs one of those rare books that teaches you the basics. An inspiring read, and something to return to again and again ‚Äî these pages are sure to be worn down quick.' ‚Äì \u003cb\u003eRene Redzepi, chef and author\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e 'If you love cooking fish, this book will be a revelation. You'll learn about dry-ageing to concentrate flavour and using every part but the bubble from the fish's mouth!'¬†‚Äì \u003cb\u003eRick Stein, chef and author\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e 'Well that was a smack around the head! This book is a game changer! ¬†Josh has basically taken all the old ways of fish prep and cookery and thrown the bad ones out the window then turned what remains on its head. This book is such an eye opener for me personally and at the same time makes so much sense when Josh explains how he thinks about the world of seafood. This is a very, very special book and in many years to come, I will look back at this moment in time and say to myself, \"Remember that time when Josh from Saint Peter brought that book out and we all had to rethink the way we prepared and cooked fish and seafood forever?\" Thanks Josh and to all the team at Saint Peter for sharing this knowledge with us!¬†‚Äì \u003cb\u003eNathan Outlaw, chef and author\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e 'Equal parts comprehensive technical manual and a giant porthole into creativity, chef Niland's honest and pure approach to all things fish is inspiring. \u003cb\u003eThe Whole Fish Cookbook \u003c\/b\u003ebeautifully articulates the entire animal approach while methodically opening the reader's mind to how responsibility and innovation coexist.'¬†‚Äì \u003cb\u003eGrant Achatz, chef and author\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e 'Josh Niland is a genius.'¬†‚Äì \u003cb\u003eNigella Lawson, author\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e 'To desire simplicity is a very complex exercise. Josh Niland is an inspiration to our profession. In¬†\u003cb\u003eThe Whole Fish Cookbook¬†\u003c\/b\u003ehe offers us a wealth of enjoyment and enthusiasm. In a compelling way, he shows us that with time and patience you can discover the real depth of flavour.'¬†¬†‚Äì \u003cb\u003eBo Bech, chef and author\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e 'I have followed Josh for such a long time and adore him and his use of every part of a fish ‚Äì what a trailblazer he is ‚Ķ this book is for home cooks as much as chefs and I applaud it.'¬† ‚Äì \u003cb\u003eMaggie Beer, author\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e 'Josh Niland's uncompromising discipline combined with his unique scale-to-tail, sustainable seafood philosophy has led to a revolution in the way we think, feel, prepare and eat seafood.' ‚Äì \u003cb\u003eKylie Kwong, chef and author\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e 'I have been racking my brain trying to think of an American restaurant that comes close to the inventiveness and deep consideration that seafood is afforded at Saint Peter, to no avail ... Saint Peter is proof that when it comes to the modern dedicated seafood restaurant, Australia does it best.'¬†‚Äì \u003cb\u003eBesha Rodell, The New York Times\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e 'Josh Niland can coax deliciousness from fish eyeballs, swim bladders and even fish blood with confidence and elegance ...¬†his endeavours, sometimes hauntingly visceral, other times plainly cheeky, [are] always beautiful and restrained. His approach is going to change the way the world thinks about cooking and eating seafood.'¬†‚Äì \u003cb\u003eMelanie Hansche,¬†Food \u0026amp; Wine\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e 'This is a book anyone who cares about the future sustainability of our food sources and loves fish has to own.' ‚Äì \u003cb\u003eSudi Pigott, The Spectator\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e 'I have been waiting for a book like this: a primer that breaks down the elements of fish cookery. Many of us wish we ate more fish, yet we strangely don't tend to cook it much. Niland, a young Australian chef, demystifies fish, from knowing when it is fresh, to butterflying a sardine. This is a cheffy volume, featuring extraordinary creations such as black fish pudding or a coral trout tail glazed to taste like a Christmas ham. What excited me most were the simple, methodical tips on techniques such as poaching or how to get a really crisp skin on a pan-cooked fillet (weight it down slightly).'¬†‚Äì \u003cb\u003eBee Wilson, The Sunday Times\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e 'This book has gained an underground following among cooks, professional and amateur. The idea is simple, that we should honour fish with the same care and attention that we do meat and \"butcher\" them accordingly. The results may well change western cooking.'¬†‚Äì \u003cb\u003eTim Hayward, The Financial Times\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e 'Will this become as influential as¬†\u003ci\u003eNose to Tail Eating\u003c\/i\u003e? The Australian chef Josh Niland takes the rule of wasting no part of the animal and applies it to fish. It's not a book for casual cooks ‚Äì not all of us are ready for cod liver and parsley on toast or fish fat caramel slice ‚Äì but there are recipes and techniques that will benefit fish lovers.'¬†‚Äì \u003cb\u003eTony Turnbull, The Times\u003c\/b\u003e\u003cbr\u003e ¬†\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e ¬†\u003cbr\u003e¬†I have followed Josh for such a long time and adore him and his use of every part of a fish ‚Äì what a trailblazer he is ‚Ķ this book is for home cooks as much as chefs and I applaud it.\u003cbr\u003e ¬† * Maggie Beer *\u003cbr\u003eWith \u003cb\u003eThe Whole Fish Cookbook\u003c\/b\u003e, Josh Niland has revolutionised the way we think about, and treat, fish. Nose to tail cooking, when it comes to animals, has been commonplace since humans started eating meat. So why has it taken so long for us to treat fish in the same way? In this eye-opening book, Niland teaches us not only how to cure and preserve fish, just as we do meat (think moonfish belly bacon and swordfish prosciutto), but also explains how he uses every little bit of every fish in his pioneering restaurant and fish butchery in Sydney. From the eyeballs and swim bladders (which he makes crisps out of), throats (which he deep fries), sperm sacks (which he treats like sweetbreads), blood (which he turns into blood pudding), bones (which he pulverises to enhance stocks) to all the remaining scraps (which he turns into grams). Niland has cleverly devised uses for parts that are usually thrown away without a second thought, inspiring not only chefs, but also fishing industries around the world. * Yotam Ottolenghi, The Guardian *\u003cbr\u003e'John Lewis may have recently stopped selling fish kettles due to lack of demand, but don't let that be a deterrent. Seafood chef Josh Niland believes we should treat piscine cuisine with the same nose-to-tail reverence as meat.' * The Herald, Scotland *\u003cbr\u003e'This book has gained an underground following among cooks, professional and amateur. The idea is simple, that we should honour fish with the same care and attention that we do meat and \"butcher\" them accordingly. The results may well change western cooking.' * Tim Hayward, The Financial Times *\u003cbr\u003e'I have been waiting for a book like this: a primer that breaks down the elements of fish cookery. Many of us wish we ate more fish, yet we strangely don't tend to cook it much. Niland, a young Australian chef, demystifies fish, from knowing when it is fresh, to butterflying a sardine. This is a cheffy volume, featuring extraordinary creations such as black fish pudding or a coral trout tail glazed to taste like a Christmas ham. What excited me most were the simple, methodical tips on techniques such as poaching or how to get a really crisp skin on a pan-cooked fillet (weight it down slightly).' * Bee Wilson, The Sunday Times *\u003cbr\u003e'Will this become as influential as \u003ci\u003eNose to Tail Eating\u003c\/i\u003e? The Australian chef Josh Niland takes the rule of wasting no part of the animal and applies it to fish. It's not a book for casual cooks ‚Äì not all of us are ready for cod liver and parsley on toast or fish fat caramel slice ‚Äì but there are recipes and techniques that will benefit fish lovers.' * Tony Turnbull, The Times *\u003cbr\u003e'This is a book anyone who cares about the future sustainability of our food sources and loves fish has to own.'\u003cbr\u003e ¬† * Sudi Pigott, The Spectator *","brand":"Josh Niland","offers":[{"title":"Default Title","offer_id":46523726168281,"sku":"9781743795538","price":60.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0502\/9530\/8441\/files\/9781743795538_fd59f44b-b706-4a26-bf0c-a1d9fb5be70f.jpg?v=1746712104"},{"product_id":"wine-simple-a-very-approachable-guide-from-an-otherwise-serious-sommelier-9781984824257","title":"Wine Simple: A Very Approachable Guide from an Otherwise Serious Sommelier","description":"\u003cp\u003eThis book is filled with confidence-building infographics and illustrations, an unbeatable depth of knowledge, effusive encouragement, and, most importantly, strong opinions on wine so readers can learn to form their own.\u003c\/p\u003eFrom the world-renowned sommelier Aldo Sohm, a dynamic, essential wine guide for a new generation  From the world-renowned sommelier Aldo Sohm, a dynamic, essential wine guide for a new generation   NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY FOOD52   Aldo Sohm is one of the most respected and widely lauded sommeliers in the world. He's worked with celebrated chef Eric Ripert as wine director of three-Michelin-starred Le Bernardin for over a decade, yet his philosophy and approach to wine is much more casual. Aldo's debut book, Wine Simple, is full of confidence-building infographics and illustrations, an unbeatable depth of knowledge, effusive encouragement, and, most important, strong opinions on wine so you can learn to form your own. Imbued with Aldo's insatiable passion and eagerness to teach others, Wine Simple is accessible, deeply educational, and lively and fun, both in voice and visuals.    This essential guide begins with the fundamentals of wine in easy-to-absorb hits of information and pragmatic, everyday tips-key varietals and winemaking regions, how to taste, when to save and when to splurge, and how to set up a wine tasting at home. Aldo then teaches you how to take your wine knowledge to the next level and evolve your palate, including techniques on building a\"flavor library,\"a cheat sheet to good (and great) vintages (and why you shouldn't put everything on the line for them), tips on troubleshooting tricky wines (corked? mousy?), and, for the daring, even how to saber a bottle of champagne. This visual, user-friendly approach will inspire readers to have the confidence, curiosity, and enthusiasm to taste smarter, drink boldly, and dive headfirst fearlessly into the exciting world of wine.\u003ch4\u003eDetails\u003c\/h4\u003e\u003cp\u003eISBN13: 9781984824257\u003cbr\u003e\u003cspan\u003eFormat: Hardback\u003cbr\u003e\u003cspan\u003eNumber of Pages: 272\u003cbr\u003e\u003cspan\u003eEdition: \u003cbr\u003e\u003cspan\u003ePublication Date: 04 Feb 2020\u003cbr\u003e\u003cspan\u003ePublisher: Random House USA Inc\u003cbr\u003e\u003cspan\u003ePublication City, Country: New York, United States\u003cbr\u003e\u003cspan\u003eDimensions (cm): 25.4(H)x17.8(L)\u003cbr\u003e\u003cspan\u003eWeight (gm): \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\u003ch4\u003eAuthor Biography\u003c\/h4\u003eALDO SOHM is the James Beard Award-winning wine director of Le Bernardin and a partner in the eponymous Aldo Sohm Wine Bar. Sohm was named Best Sommelier in the World in 2008 by the Worldwide Sommelier Association, Best Sommelier in America in 2007 by the American Sommelier Association, and Best Sommelier of Austria four times by the Austrian Sommelier Union. He lives in Brooklyn, New York.   CHRISTINE MUHLKE is a contributing editor at Bon Appetit, the founder of Bureau X food consultancy, and the creator of the newsletter Xtine. She has authored cookbooks with Eric Ripert, David Kinch, and Eric Werner.\u003ch4\u003eReviews\u003c\/h4\u003e‚ÄúIf you‚Äôve ever felt like you ought to be smart about wine, this is the book. Aldo makes wine approachable and never dumbed down.‚Äù\u003cb\u003e‚ÄîMadeline Puckette,¬†co-founder of¬†\u003ci\u003eWine Folly\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e‚ÄúA meal at Le Bernardin is always an incredible experience, especially with Aldo‚Äôs expert knowledge and effortless charm! It can be intimidating to choose wine, but with¬†\u003ci\u003eWine Simple\u003c\/i\u003e¬†we can all feel like world-class sommeliers.‚Äù\u003cb\u003e‚ÄîChrissy Teigen\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e‚ÄúWhoever thinks wine is all about snobbery and intricate complexity should open this book! In less than 300 pages, Aldo Sohm manages to open the doors of this universe with wit, fun, and great pedagogy. A perfect, personal beginner‚Äôs guide by a legend in our industry,¬†\u003ci\u003eWine Simple¬†\u003c\/i\u003ewill surely be the bedside book for a new generation of wine lovers.‚Äù\u003cb\u003e‚ÄîPascaline Lepeltier, Master Sommelier and managing partner, Racines NY\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e‚ÄúI always feel so at ease drinking wine with Aldo. While he is a renowned sommelier, he always helps me learn and listen to the wine, and this book will make you fall in love with wine again.‚Äù\u003cb\u003e‚ÄîJos√© Andr√©s, chef\/owner of ThinkFoodGroup\u003c\/b\u003e\u003cbr\u003e¬†\u003cbr\u003e‚ÄúThis is undoubtedly the best introduction to wine that I‚Äôve ever encountered. I wish I‚Äôd had access to a book like this when I was beginning my journey as a wine lover. Aldo Sohm makes oenophilia fun without making it dumb, proving yet again that he is one of the world‚Äôs greatest sommeliers‚Äîwhich is to say, a great teacher.‚Äù\u003cb\u003e‚ÄîJay McInerney\u003c\/b\u003e","brand":"Aldo Sohm","offers":[{"title":"Default Title","offer_id":46587139096793,"sku":"9781984824257","price":60.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0502\/9530\/8441\/files\/9781984824257_3e6f443a-5256-4296-ab19-91dfea34fb6f.jpg?v=1746711819"},{"product_id":"the-tucci-cookbook-family-friends-and-food-9781471114434","title":"The Tucci Cookbook: Family, Friends and Food","description":"\u003cp\u003e\u003c\/p\u003e\u003cp\u003eUnicorn fans will adore this addition to the bestselling Sticker Dolly Dressing series. Each page is filled with unicorns and fairies to dress and accessorise, and scenes to decorate include at the pond, in the orchard, painting rainbows, secret meadow and lots more.\u003c\/p\u003e\u003cp\u003eIllustrations: Full colour throughout\u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003e \u003c\/p\u003eDiscover the magical world of Sticker Dolly Dressing!\u003cbr\u003e\u003cbr\u003eUnicorn lovers will adore this magical activity book, filled with unicorns to decorate and fairies and mermaids to dress on every page. Scenes include rainbows in the sky, playing by the sea and lots more. With over 300 stickers of clothes, flowers and accessories, this activity book can be enjoyed time and time again.\u003cbr\u003e\u003cbr\u003e- The number 1 bestselling sticker series with characters to dress and colourful scenes to decorate\u003cbr\u003e- Over 200 stickers in every book! \u003cbr\u003e- With 12 scenes to complete\u003cbr\u003e- Easy to remove perforated sticker pages for decorating each scene \u003cbr\u003e- Hours of enjoyment to stimulate any child's imagination \u003cbr\u003e- Develop children's concentration and fine motor skills\u003cbr\u003e- Ideal for ages 5+\u003cbr\u003e- 44 pages of screen-free fun!\u003ch4\u003eDetails\u003c\/h4\u003e\u003cp\u003eISBN13: 9781471114434\u003cbr\u003e\u003cspan\u003eFormat: Hardback\u003cbr\u003e\u003cspan\u003eNumber of Pages: 400\u003cbr\u003e\u003cspan\u003eEdition: \u003cbr\u003e\u003cspan\u003ePublication Date: 01 Nov 2012\u003cbr\u003e\u003cspan\u003ePublisher: Simon \u0026amp; Schuster Ltd\u003cbr\u003e\u003cspan\u003ePublication City, Country: London, United Kingdom\u003cbr\u003e\u003cspan\u003eDimensions (cm): 20.2(H)x24.6(L)\u003cbr\u003e\u003cspan\u003eWeight (gm): \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\u003ch4\u003eAuthor Biography\u003c\/h4\u003eStanley Tucci is an actor, writer, director, and producer. He has directed five films and appeared in over seventy films, countless television shows, and a dozen plays on and off Broadway. He has been nominated for an Academy Award, a Tony, and a spoken word Grammy; is a winner of two Golden Globes and six Emmys; and has received numerous other critical and professional awards and accolades. A lover of all things culinary, Stanley wrote and directed¬†Big Night, the critically acclaimed movie about two brothers running a failing restaurant, starred in¬†Julie \u0026amp; Julia, and is the host of three-time Emmy winning¬†Searching for Italy. He is the author of¬†Taste: My Life Through Food¬†and two cookbooks,¬†The Tucci Table¬†and¬†The Tucci Cookbook.\u003ch4\u003eReviews\u003c\/h4\u003e\"Chefs and actors share a wonderful bond, the warm friendship of their respective colleagues. Stanley has learned to straddle both professions and this terrific book is a testament. Stanley is totally passionate about his Italian culinary history, and he is extremely knowledgeable on the subject of how home cooks and professional chefs approach recipes. I adore his family anecdotes and recipes, especially when one region has a strong opinion how a tomato sauce is to be prepared. I am jealous, Stanley is the consummate actor\/director, and now we can add chef\/cookbook author. Well done!\" \u003cp\u003e --Jonathan Waxman, author of Italian, My Way\u003c\/p\u003e\u003cbr\u003e\"Stanley Tucci understands Italian food and Italian cooking. If that wasn't immediately apparent upon viewing his brilliant film Big Night, it will be when you read this book. . . . Stanley's co-author Gianni Scappin taught me everything important I needed to know about the food of Northern Italy. . . . His recipes and the techniques he taught me are fundamental to my life and have saved me from untold embarrassment every time I cook for my Italian in-laws.\" \u003cp\u003e --Anthony Bourdain, \"New York Times\" bestselling author of \"Kitchen Confidential\"\u003c\/p\u003e\u003cbr\u003e\"Stanley's masterful artistry and talent on screen is inevitable, and having cooked with Stanley in my own kitchen, I can say with confidence that Stanley has talent behind the stoves as well. He is at ease and most skilled while cooking, and delivers truly delicious recipes. This cookbook is an intimate glimpse into the Italian heritage that Stanley holds dear--sharing the memories and flavors of his family table. And, it is with much admiration that I recommend this delicious read.\" \u003cp\u003e --Lidia Bastianich, \"New York Times\" bestselling author of \"Lidia's Italy in America\"\u003c\/p\u003e","brand":"Stanley Tucci","offers":[{"title":"Default Title","offer_id":46587169210585,"sku":"9781471114434","price":55.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0502\/9530\/8441\/files\/9781471114434_cfd786fc-ab55-4099-8ca3-1badd2c994f8.jpg?v=1746711534"},{"product_id":"150-vineyards-you-need-to-visit-before-you-die-9789401485463","title":"150 Vineyards You Need to Visit Before You Die","description":"\u003cp\u003eThe most beautiful vineyards of the world, collected in an elegantly photographed and handsomely bound book, with information and engaging stories about each place.\u003c\/p\u003eAfter 150 Bars, 150 Restaurants, 150 Hotels, 150 Houses, 150 Gardens and 150 Golf Courses, there is now 150 Vineyards You Need to Visit Before You Die. For wine lovers, both professionals and hobbyists, vineyards are must-see places. They are found in the most scenic regions in the world where you can wander for hours, or unexpectedly, right in the middle of the city. This beautifully illustrated book, the latest in the 150.. series, presents a carefully curated selection of the world's most exceptional vineyards, from Japan to Argentina and South Africa to France. In this guide you'll discover tips on how to visit the vineyards, along with interesting stories about each place, and ¬ñ of course ¬ñ where to taste wine. The perfect gift for the wine aficionado who dreams of travelling the world.  AUTHOR: Shana Clarke is a NYC-based freelance journalist, content writer, and copy editor specialising in wine, sake, and travel. She writes for Fortune, CNN Travel, Wine Enthusiast, Departures, NPR, Hemispheres and VinePair Pro, among others. She was shortlisted for the 2020 'Louis Roederer International Wine Writer Award'.  SELLING POINTS: .  The most beautiful vineyards in the world, collected in an elegantly bound and photographed book .  The seventh book in the internationally successful 150... series .  Selected and written by New York author Shana Clarke, who specialises in wine and travel guides  150 colour illustrations\u003ch4\u003eDetails\u003c\/h4\u003e\u003cp\u003eISBN13: 9789401485463\u003cbr\u003e\u003cspan\u003eFormat: Hardback\u003cbr\u003e\u003cspan\u003eNumber of Pages: 256\u003cbr\u003e\u003cspan\u003eEdition: \u003cbr\u003e\u003cspan\u003ePublication Date: \u003cbr\u003e\u003cspan\u003ePublisher: Lannoo Publishers\u003cbr\u003e\u003cspan\u003ePublication City, Country: Tielt, Belgium\u003cbr\u003e\u003cspan\u003eDimensions (cm): 23(H)x16.9(L)930\u003cbr\u003e\u003cspan\u003eWeight (gm): 930\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\u003ch4\u003eAuthor Biography\u003c\/h4\u003eShana Clarke is a NYC-based freelance journalist, content writer, and copy editor specializing in wine, sake, and travel. She writes for Fortune, CNN Travel, Wine Enthusiast, Departures, NPR, Hemispheres and VinePair Pro, among others. She was shortlisted for the 2020 'Louis Roederer International Wine Writer Award'.\u003ch4\u003eReviews\u003c\/h4\u003e\"Here's hoping for time to visit them all!\" - Good Housekeeping UK","brand":"Shana Clarke","offers":[{"title":"Default Title","offer_id":46587199914201,"sku":"9789401485463","price":75.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0502\/9530\/8441\/files\/9789401485463_a49da4c0-bc97-45cf-8637-5a9ff3d5de3a.jpg?v=1746711198"},{"product_id":"le-sud-recipes-from-provence-alpes-c-te-dazur-9781797219530","title":"Le Sud: Recipes from Provence-Alpes-C√¥te d'Azur","description":"","brand":"Rebekah Peppler","offers":[{"title":"Default Title","offer_id":46589654434009,"sku":"9781797219530","price":55.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0502\/9530\/8441\/files\/9781797219530_84243d78-e603-4808-bcb8-81b1ce3f16bc.jpg?v=1746711104"},{"product_id":"baker-bleu-bake-it-till-you-make-it-9781922616616","title":"Baker Bleu: Bake it till you make it","description":"\u003cp\u003eThe many exciting roads to bread glory and the best ways to enjoy it from a powerhouse couple who threw in their corporate jobs to realise their bakery dream.\u003cbr\u003e\u003c\/p\u003e\u003ci\u003eBaker Bleu The Book\u003c\/i\u003e is a cookbook of sorts. At least, it has 70-plus delicious, inventive recipes for anyone who wants to emulate the best bread and Roman-style sourdough pizza bases in Melbourne. And those who are sandwich fiends (like Neil Perry), or who aspire to resourcefulness with leftover bread, or use croissant dough to make simple filled pastries at home (and prudently leave the whole croissant palaver to the experts). Or just crave the bakery's now cultish vegan challah (born of the fact its first low-grade food licence did not allow them to work with eggs). But there is more to it too. It's also a story of what's possible when you wake up one day and decide there's more to life than the soulless corporate grind. And you sign on with pluck and ambition to¬†\u003ci\u003ebake it till you make it\u003c\/i\u003e.\u003ch4\u003eDetails\u003c\/h4\u003e\u003cp\u003eISBN13: 9781922616616\u003cbr\u003e\u003cspan\u003eFormat: Hardback\u003cbr\u003e\u003cspan\u003eNumber of Pages: 240\u003cbr\u003e\u003cspan\u003eEdition: \u003cbr\u003e\u003cspan\u003ePublication Date: 27 Feb 2024\u003cbr\u003e\u003cspan\u003ePublisher: Murdoch Books\u003cbr\u003e\u003cspan\u003ePublication City, Country: Millers Point, Australia\u003cbr\u003e\u003cspan\u003eDimensions (cm): 25(H)x20(L)1010\u003cbr\u003e\u003cspan\u003eWeight (gm): 1010\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\u003ch4\u003eAuthor Biography\u003c\/h4\u003eNicknamed blue as a kid, Mike Russell spent his twenties seeking that thing that would make him tick. Advertising wasn't it. 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Neil provides methods, skills and wisdoms that draw from the food of the Mediterranean and have stood the test of time, now revised and refreshed for a new generation of readers.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003eIncluding straightforward advice on everything from holding a cook's knife to trussing chicken and filleting fish, along with 200 delicious recipes for every occasion and skill level - from light breakfasts and sandwiches, to an array of seafood, meat and vegetable recipes, and a bounty of timeless desserts. This is home cooking at its very best: simple, seasonal and absolutely delicious.¬†\u003cbr\u003e\u003ch4\u003eDetails\u003c\/h4\u003e\u003cp\u003eISBN13: 9781922616753\u003cbr\u003e\u003cspan\u003eFormat: Hardback\u003cbr\u003e\u003cspan\u003eNumber of Pages: 440\u003cbr\u003e\u003cspan\u003eEdition: New edition\u003cbr\u003e\u003cspan\u003ePublication Date: 29 Aug 2023\u003cbr\u003e\u003cspan\u003ePublisher: Murdoch Books\u003cbr\u003e\u003cspan\u003ePublication City, Country: Millers Point, Australia\u003cbr\u003e\u003cspan\u003eDimensions (cm): 26(H)x20(L)1820\u003cbr\u003e\u003cspan\u003eWeight (gm): 1820\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\u003ch4\u003eAuthor Biography\u003c\/h4\u003eNeil Perry AM is arguably Australia's most influential restaurateur. His impact on Australian dining both in the restaurant and at home has been indelible - through establishing iconic venues such as Rockpool, Rockpool Bar \u0026amp; Grill, Spice Temple, Rosetta, and Jade Temple as well as his long-running 'Good Weekend' column. Neil has been creating menus for Qantas since 1997, continually redefining their dining and service. Since March 2020 he runs charity Hope Delivery, a much-needed community meal program in Sydney and Melbourne to feed the disadvantaged who have been severely affected by the pandemic. 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Now for the first time ever, Tom recounts the extraordinary personal journey that brought him from his working-class Italian background in Elizabeth, New Jersey, to the award-winning kitchens of New York City's best restaurants, to the set of \u003ci\u003eTop Chef\u003c\/i\u003e and the stage of the Emmy Awards. \u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eThrough 10 memoir chapters and 60 recipes, \u003ci\u003eWhy I Cook\u003c\/i\u003e shares Tom's personal reflections of more than 40 years behind the stove. From pre-dawn fishing excursions with his grandfather to running the flat-top at the snack shack of the local swim club, to finding his way as a young chef in New York City, Tom chronicles the dishes and memories that have shaped him as a person and chef.\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eThrough these meaningful dishes, gorgeous recipe shots, and images from Tom's childhood, \u003ci\u003eWhy I Cook\u003c\/i\u003e is the most personal look into Tom's life yet.\u003ch4\u003eDetails\u003c\/h4\u003e\u003cp\u003eISBN13: 9781648291289\u003cbr\u003e\u003cspan\u003eFormat: Hardback\u003cbr\u003e\u003cspan\u003eNumber of Pages: 320\u003cbr\u003e\u003cspan\u003eEdition: \u003cbr\u003e\u003cspan\u003ePublication Date: 26 Nov 2024\u003cbr\u003e\u003cspan\u003ePublisher: Workman Publishing\u003cbr\u003e\u003cspan\u003ePublication City, Country: United States\u003cbr\u003e\u003cspan\u003eDimensions (cm): 24.2(H)x17.4(L)x3.2(W)960\u003cbr\u003e\u003cspan\u003eWeight (gm): 960\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\u003ch4\u003eAuthor Biography\u003c\/h4\u003e\u003cb\u003eTom Colicchio\u003c\/b\u003e is an 8-time James Beard Award-winning chef, and the owner of Crafted Hospitality, which includes New York City's Craft, Temple Court, and Vallata; Las Vegas' Craftsteak; and Small Batch in Garden City, New York. Born in Elizabeth, New Jersey, Tom made his New York cooking debut at prominent restaurants including The Quilted Giraffe, Gotham Bar \u0026amp; Grill, and Gramercy Tavern before opening Craft in 2001.\u003cp\u003e\u003c\/p\u003e \u003cp\u003e\u003c\/p\u003eA vocal and outspoken social justice advocate, Tom executive produced the 2013 documentary \u003ci\u003eA Place at the Table\u003c\/i\u003e about the underlying causes of hunger in the United States. This eye-opening experience led Tom on a journey to Washington, D.C. where he has been a mainstay in our nation's capital in the years since. From holding members of Congress accountable on their voting records around food to working with former FLOTUS Michelle Obama on the Healthy Hunger-Free Kids Act, Tom has established himself as the leading \"Citizen Chef\" advocating for a food system that values access, affordability, and nutrition over corporate interests.\u003cp\u003e\u003c\/p\u003e \u003cp\u003e\u003c\/p\u003eTom is a frequent contributor on several television shows and networks, including MSNBC, CNN, ABC, and Bloomberg and is the host of the iHeart Radio podcast, \u003ci\u003eCitizen Chef. \u003c\/i\u003eTom is the head judge and executive producer of the Emmy-winning Bravo hit series, \u003ci\u003eTop Chef\u003c\/i\u003e. He will star and executive produce a new show in 2024 titled \"The Pantry\" with Spirits Network.\u003cp\u003e\u003c\/p\u003e \u003cp\u003e\u003c\/p\u003eTom lives in Brooklyn with his wife and their three sons. When not in the kitchen, Tom can be found tending his North Fork, Long Island garden, fishing, or playing guitar.\u003ch4\u003eReviews\u003c\/h4\u003e\"\u003ci\u003eWhy I Cook\u003c\/i\u003e will renew your love of cooking. . . It makes an excellent holiday gift for any foodie on your list.\"--\u003ci\u003e\u003cb\u003eHarper's Bazaar\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\"An elegant hybrid cookbook and memoir. . . . The recipes are for home cooking, not restaurant meals, and include weeknight-friendly pastas, salads, roast fish, grilled steak, with expert chef tips and touches.\" --\u003ci\u003e\u003cb\u003eFood \u0026amp; Wine\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\"Chronicles the James Beard Award winner's ascent from a working-class New Jersey childhood to becoming a New York City restaurateur and \u003ci\u003eTop Chef \u003c\/i\u003efame, and includes recipes he mastered along the way.\"--\u003ci\u003e\u003cb\u003ePublishers Weekly\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\"Cookbook readers and fans of culinary memoirs will devour these stories that look back at an accomplished career. Home cooks will find recipes that warm the heart and fill the table and will enjoy making their own memories over these dishes. . . . This cultivated collection of tales from a storied culinary career will elevate cookbook shelves and deliver lots of family meals along with hours of reading enjoyment.\"--\u003ci\u003e\u003cb\u003eLibrary Journal\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\"Part memoir and part cookbook, this tome will have the Top Chef host's fans engaged for the ride. Chapters are organized by the chronology of Colicchio's life in and out of the kitchen. Entrepreneurship and human behavior dominate Colicchio's rise in the restaurant industry and the trials and tribulations that emerge when friendship and business intersect. His interpersonal relationships--from love life to partnerships at Gramercy Tavern and beyond--are the heartbeat of the book, woven around a seasonal smattering of comfort recipes that he developed for home cooking and to reconnect with his family during the pandemic. An Italian American influence can be found in his grandfather's frittata and his mother's pasta with broccoli. Comfort foods such as \"Not Imitation Crab Rice\" or one-pot pork chops with cherry peppers and potatoes will please those looking to cook for loved ones. Glimpses of Colicchio in his home kitchen or cuddling family members are reminders that this foodie celebrity is human and that cooking for others is the way he gets back to what truly matters to him.\"--\u003ci\u003e\u003cb\u003eBooklist\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\"\u003ci\u003eWhy I Cook \u003c\/i\u003eis a beautiful tapestry of Tom's life and culinary journey. I am deeply moved by his candid reflections. Each section reveals a new facet of his remarkable career and personal growth. Tom's heartfelt stories and exceptional recipes showcase the flavors that have shaped his culinary identity. \u003ci\u003eWhy I Cook\u003c\/i\u003e is an inspiring read that captures the essence of who Tom is, both in and out of the kitchen.\"--\u003cb\u003eEric Ripert\u003c\/b\u003e\u003cbr\u003e\"A captivating blend of memoir and cookbook. It's a one-of-a-kind exploration of Tom's life and culinary journey, a collection of recipes and a deeply personal narrative brought to life with stunning recipe shots and images from his childhood. Through his compelling storytelling, Tom transports you to his past, crafting a vivid portrait of the profound inspiration behind his culinary passion today.\"--\u003cb\u003eEmeril Lagasse\u003c\/b\u003e\u003cbr\u003e\"From Tom's gritty New Jersey beginnings as a stoner line cook to his mega-successful career as a restaurateur, \u003ci\u003eWhy I Cook\u003c\/i\u003e shows us the importance of family, food, figuring out what you are good at, and following your passion. Tom's advocacy and leadership on ending food insecurity are inspirational.\"--\u003cb\u003eDorothea and Jon Bon Jovi\u003c\/b\u003e\u003cbr\u003e\"Tom has spent decades not only honing his craft and making delicious memories but providing mentorship, structure, and inspiration to generations of cooks. \u003ci\u003eWhy I Cook\u003c\/i\u003e begins with the best part of a chef: where they come from and what shaped them. May we all be inspired because of it and because of Tom.\"--\u003cb\u003eKristen Kish\u003c\/b\u003e","brand":"Tom Colicchio","offers":[{"title":"Default Title","offer_id":46589705224409,"sku":"9781648291289","price":59.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0502\/9530\/8441\/files\/9781648291289_1333ff31-9c83-45eb-83c3-f53e7893baa6.jpg?v=1746710535"},{"product_id":"let-aos-cook-9780241691892","title":"Let‚Äö√Ñ√¥s Cook","description":"\u003cp\u003e\u003c\/p\u003eInspired by life in a food-loving family, Buddy Oliver's first cookbook is a user-friendly resource for parents to enjoy with their children.  Featuring 60+ exciting recipes that are fun to make, delicious to tuck into and written with beginners in mind, Let's Cook is a fantastic tool for building kitchen confidence through flavour-packed food that the whole family can enjoy.  Buddy's cookbook takes children (and parents!) on a real adventure through a whole rainbow of tasty dishes, and builds on their cooking skills, supported by simple recipe methods and enticing food photography. Chapters include breakfast and brunch, family favourites and skills for life, as well as a dedicated pasta chapter, a collection of seasonal favourites, speedy after-school snacks and some much-loved puds and party treats. Made with accessible ingredients, and peppered with helpful hints and tips from Buddy throughout, these recipes make real, everyday food super-achievable.  Recipes include-  Quick \u0026amp; easy pizzas Fish finger sarnies Barbecued chicken lollipops Easy meatballs with spaghetti The ultimate burger Choccy microwave mug cake   Let's Cook is all about fun, nutritious, trusted recipes that will set your kids up with those all-important everyday kitchen skills!\u003ch4\u003eDetails\u003c\/h4\u003e\u003cp\u003eISBN13: 9780241691892\u003cbr\u003e\u003cspan\u003eFormat: Hardback\u003cbr\u003e\u003cspan\u003eNumber of Pages: 192\u003cbr\u003e\u003cspan\u003eEdition: \u003cbr\u003e\u003cspan\u003ePublication Date: 16 Jul 2024\u003cbr\u003e\u003cspan\u003ePublisher: Penguin Books Ltd\u003cbr\u003e\u003cspan\u003ePublication City, Country: London, United Kingdom\u003cbr\u003e\u003cspan\u003eDimensions (cm): 234(H)x196(L)x30(W)755\u003cbr\u003e\u003cspan\u003eWeight (gm): 755\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\u003ch4\u003eAuthor Biography\u003c\/h4\u003eBuddy Oliver has grown up with a front row seat learning how to make - and eat! - great tasting food. He has been helping out in the kitchen since he was three years old, and is now teaching other kids how to cook for themselves, their friends and their families, via his social media platforms and in his first TV cooking series Cooking Buddies, which will launch on the CBBC channel in summer 2024.\u003ch4\u003eReviews\u003c\/h4\u003e[These] recipes are simple to follow and easy to make. It's a great one for budding chefs * The Sun *\u003cbr\u003eThe meatballs are a \u003cb\u003eparents‚Äö√Ñ√¥ dream\u003c\/b\u003e, made with sneaky veg as well as beef and pork [. . . ] My verdict? \u003cb\u003eI‚Äö√Ñ√¥m one proud mum\u003c\/b\u003e. I reckon that at five \u003cb\u003ehe has more skills than some 25-year-olds\u003c\/b\u003e ‚Äö√Ñ√¨ and that‚Äö√Ñ√¥s thanks to kids such as Buddy making cooking \u003cb\u003eeasy and accessible\u003c\/b\u003e. 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A treasure for fans of Ottolenghi SIMPLE (312k TCM) and Persiana (200k TCM).  THE TIMES \/ SUNDAY TIMES FOOD BOOK OF THE YEAR 2021  SHORTLISTED FOR FORTNUM AND MASON COOKERY BOOK OF THE YEAR  'Claudia Roden channels the sun and warm glow of the Mediterranean. To read Claudia is to sit at her table, with everything, simply, as it should be.' - Yotam Ottolenghi  'I could not love this book more. A palpable instant classic, infused with wisdom, generosity and achievable deliciousness. Every page feels like a blessing.' - Nigella Lawson  'Claudia Roden is the queen of all cookbook writers. Med is a beautiful book brimming with wisdom and exquisite good taste.' - Jay Rayner  'It's a book for cooks' - Dan Saladino, BBC Radio 4 The Food Programme  'A bible of classic and comforting dishes that will prove to be the foundations of any cook's kitchen.' - Stylist  Travel the med from the comfort of your kitchen.  Claudia Roden is credited with revolutionising Western attitudes to Middle Eastern and Mediterranean food. Over thirty years on from her first Mediterranean cookbook, Claudia shares the sun-soaked simplicity of the Mediterranean with new recipes for effortless, everyday cooking.  This is how Claudia cooks for friends and family - always putting flavour first, beautiful ingredients, fuss-free cooking, relaxed eating.  From Provence to the Levant, Andalusia to Morocco, explore the many and varied flavours of the Mediterranean as Claudia shares a life's worth of travelling and stories along with the food she cooks now.\u003ch4\u003eDetails\u003c\/h4\u003e\u003cp\u003eISBN13: 9781529108583\u003cbr\u003e\u003cspan\u003eFormat: Hardback\u003cbr\u003e\u003cspan\u003eNumber of Pages: 320\u003cbr\u003e\u003cspan\u003eEdition: \u003cbr\u003e\u003cspan\u003ePublication Date: 14 Sep 2021\u003cbr\u003e\u003cspan\u003ePublisher: Ebury Publishing\u003cbr\u003e\u003cspan\u003ePublication City, Country: London, United Kingdom\u003cbr\u003e\u003cspan\u003eDimensions (cm): 25.8(H)x20.2(L)x3(W)1500\u003cbr\u003e\u003cspan\u003eWeight (gm): 1500\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\u003ch4\u003eAuthor Biography\u003c\/h4\u003eClaudia Roden was born and brought up in Cairo. She went to school in Paris and studied art in London where she has lived ever since. Widely admired as both a great cook and a fine writer, she has written classic works on Middle Eastern food and Mediterranean cookery, including The Food of Italy, The Food of Spain, and the award-winning The Book of Jewish Food.\u003ch4\u003eReviews\u003c\/h4\u003eClaudia Roden channels the sun and warm glow of the Mediterranean. To read Claudia is to sit at her table, with everything, simply, as it should be. Pull up a chair for the food; stay at the table for the stories. -- Yotam Ottolenghi\u003cbr\u003eI could not love this book more. A palpable instant classic, infused with wisdom, generosity and achievable deliciousness. Every page feels like a blessing. -- Nigella Lawson\u003cbr\u003eClaudia Roden is the queen of all cookbook writers. Med is a beautiful book brimming with wisdom and exquisite good taste. -- Jay Rayner\u003cbr\u003eAlways known for being true to original dishes, in \u003ci\u003eMed\u003c\/i\u003e the veteran cookery writer Claudia Roden has allowed herself a little more freedom than usual, homing in on the recipes of coastal Spain, France, Italy and north Africa. The result is a book of simple recipes that Roden cooks for friends and family - as well as a record of her long love affair with the cuisines of the Mediterranean. -- Bee Wilson * The Times\/Sunday Times, Food Book of the Year *\u003cbr\u003eThe recipes are wonderful, they are given space and time [...] It's a book for cooks. -- Dan Saladino * BBC Radio 4 The Food Programme *\u003cbr\u003eA bible of classic and comforting dishes that will prove to be the foundations of any cook's kitchen. * Stylist *","brand":"Claudia Roden","offers":[{"title":"Default Title","offer_id":46590656151769,"sku":"9781529108583","price":55.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0502\/9530\/8441\/files\/9781529108583_34f402f4-980b-4b43-83fc-e9e3fea1f1c3.jpg?v=1746708973"},{"product_id":"new-york-times-cooking-no-recipe-recipes-9781529109832","title":"New York Times Cooking: No-Recipe Recipes","description":"\u003cp\u003e\u003c\/p\u003eThe first cookbook from internationally renowned food platform New York Times Cooking. 100 simple recipes to inspire weeknight cooking.  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Enjoy relaxed cooking every day.\u003ch4\u003eDetails\u003c\/h4\u003e\u003cp\u003eISBN13: 9781529109832\u003cbr\u003e\u003cspan\u003eFormat: Paperback \/ softback\u003cbr\u003e\u003cspan\u003eNumber of Pages: 256\u003cbr\u003e\u003cspan\u003eEdition: \u003cbr\u003e\u003cspan\u003ePublication Date: 01 Jun 2021\u003cbr\u003e\u003cspan\u003ePublisher: Ebury Publishing\u003cbr\u003e\u003cspan\u003ePublication City, Country: London, United Kingdom\u003cbr\u003e\u003cspan\u003eDimensions (cm): 23.7(H)x17.5(L)x2(W)648\u003cbr\u003e\u003cspan\u003eWeight (gm): 648\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\u003ch4\u003eAuthor Biography\u003c\/h4\u003eSam Sifton, assistant managing editor of The New York Times and founding editor of NYT Cooking, has inspired millions of home cooks with his informal, improvisational 'No Recipe Recipes', published in his beloved regular newsletter, 'What to Cook'. 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Soon the timid boy from Connecticut is at the epicenter of the Parisian dining revolution and the restaurant critic of one of the largest newspapers in the France.\u003cbr\u003e\u003cbr\u003e A mouthwatering testament to the healing power of food, \u003cem\u003eMy Place at the Table\u003c\/em\u003e is a moving coming-of-age story of how a gay man emerges from a wounding childhood, discovers himself, and finds love. Published here for the first time is Lobrano‚Äôs ‚Äúlittle black book,‚Äù an insider‚Äôs guide to his thirty all-time-favorite Paris restaurants.\u003cbr\u003e ¬†\u003ch4\u003eDetails\u003c\/h4\u003e\u003cp\u003eISBN13: 9781328588838\u003cbr\u003e\u003cspan\u003eFormat: Hardback\u003cbr\u003e\u003cspan\u003eNumber of Pages: 256\u003cbr\u003e\u003cspan\u003eEdition: \u003cbr\u003e\u003cspan\u003ePublication Date: 15 May 2021\u003cbr\u003e\u003cspan\u003ePublisher: HarperCollins Publishers Inc\u003cbr\u003e\u003cspan\u003ePublication City, Country: United States\u003cbr\u003e\u003cspan\u003eDimensions (cm): 22.9(H)x15.2(L)440\u003cbr\u003e\u003cspan\u003eWeight (gm): 440\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\u003ch4\u003eAuthor Biography\u003c\/h4\u003eALEC LOBRANO writes regularly on food and travel for many publications, including the New York Times, the Wall Street Journal, Bon Appetit, Food \u0026amp; Wine, and Conde Nast Traveler. He has appeared on CBS Morning News, TODAY, Chef's Table, and Iron Chef. He lives in Paris.\u003ch4\u003eReviews\u003c\/h4\u003e‚ÄúA redoubtable restaurant critic and 30-year resident of Paris sets the table with an enticing menu of memories...Lobrano writes with mouthwatering elan, dash, and feeling.‚Äù‚ÄîKirkus¬†¬† ‚ÄúLobrano‚Äôs story is inspiring, and his prose lush and inviting. Readers will savor every last page.‚Äù‚ÄîPublishers Weekly¬†¬† ‚ÄúRest assured, there‚Äôs never a dull moment in My Place at the Table. It‚Äôs a veritable feast of humility, humor and emotion.‚Äù‚ÄîBookPage¬†¬† ‚ÄúLike so many food-lovers, Alec Lobrano dreamed of a life in Paris.¬†Unlike the rest of us, he made the dream come true.¬†In this warm, delicious, and extremely candid book, he lets us in on all his secrets.¬†Everyone who loves French food will want to read this memoir.‚Äù¬†¬† ‚ÄîRuth Reichl¬† ¬†¬† ‚ÄúA flat-out wonderful read, full of the stories and secrets that make eating in Paris what we want to be doing right now. Lobrano has a genius for finding characters at every level of the food chain‚Äîthe peasant chef, or the¬†grande dame¬†home cook, or the bistro revolutionary with his simple, perfect dishes‚Äîand for owning up to tasting foods for the first time and describing them with¬†surprising poetic flair.¬†Reading¬†My Place at the Table¬†on a New York subway, I did something I have never done:¬†I missed my stop.‚Äù¬† ‚ÄîBill Buford, best-selling author of¬†Heat¬†and¬†Dirt¬† ¬†¬† ‚ÄúIn this coming-of-age tale, Alec Lobrano chronicles his discovery of taste during a challenging youth, which led him to emerge as¬†one of the most astute and brilliant writers on French cuisine. Few understand France, and its cuisine, as deeply as Alec, and readers will devour¬†My Place at the Table, which is¬†seasoned by his sharp humor, a soup√ßon of heartbreak, and the satisfaction of triumph, all framed by his reminiscences of delicious dining¬†at Paris‚Äôs most lauded tables. This book is truly a recipe for pleasure!¬† ‚ÄîDavid Lebovitz, author of¬†My Paris Kitchen¬†and¬†French Drinks¬† ¬†¬† ‚ÄúAlexander Lobrano's beautiful memoir about finding himself through writing about food is charming, wise, and often very funny. An American who has lived in Paris for more than thirty years, he offers¬†fresh insights into French culinary culture.‚Äù¬† ‚ÄîAlice Waters¬†¬† ¬†¬† ‚ÄúA long-lasting love story with the French food scene told with¬†wit, verve, and great expertise.\"¬†¬† ‚ÄîChef Alain Ducasse¬† ¬†¬† ‚ÄúLobrano excels in weaving¬†a full and timeless human story with bits of mouthwatering epicureanism.¬†He elevates food to an essential anchor of memory in a rich and dynamic human story and shows us that deliciousness, in food and in writing, is achieved through authenticity, clarity, and vulnerability.¬†This book is another example of why Alec Lobrano‚Äôs voice is so important:¬† His writing is a meticulous, generous, and joyful affirmation of life.‚Äù¬†¬†¬† ‚ÄîDaniel Rose, chef, New York City (Le Coucou) and Paris (Chez la Vieille)¬† ¬†¬† ‚ÄúAll I really wanted to do was go to different places to eat, and then write it all down,‚Äù says a young Alexander Lobrano in¬†My Place at the Table. Thank goodness he followed his appetites, which eventually led him to Paris, renown as a food critic and now, the author of a memoir that‚Äôs by turns¬†poi ‚Äî","brand":"Alexander Lobrano","offers":[{"title":"Default Title","offer_id":46608732881113,"sku":"9781328588838","price":45.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0502\/9530\/8441\/files\/9781328588838_cc1d382c-76af-4829-aa15-ad5b6fc9a58e.jpg?v=1746708328"},{"product_id":"the-flavour-thesaurus-9780747599777","title":"The Flavour Thesaurus","description":"\u003cp\u003eA unique treasury of flavour combinations, offering endless diversion and inspiration for the creative cook.\u003c\/p\u003e\u003cp\u003e\u003cb\u003eCan't get enough flavour pairings? Pick up a copy of \u003ci\u003eThe Flavour Thesaurus: More Flavours\u003c\/i\u003e, the follow-up to the culinary sensation\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e'Delightful and informative ... I love Niki‚Äö√Ñ√¥s style of writing ‚Äö√Ñ√¨ packed with knowledge and information, but conveyed with such a lightness of touch' \u003cb\u003eYOTAM OTTOLENGHI\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e'The books I value most are those I return to again and again. Such has been the case with \u003ci\u003eThe Flavour Thesaurus\u003c\/i\u003e' \u003cb\u003eNIGEL SLATER\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e'An eclectic combination of dictionary, recipe book, travelogue and memoir ... A deceptively simple little masterpiece' \u003cb\u003e\u003ci\u003eSUNDAY TIMES\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eEver wondered why one flavour works with another? Or lacked inspiration for what to do with a bundle of beetroot? \u003cbr\u003e\u003cbr\u003e\u003ci\u003eThe Flavour Thesaurus\u003c\/i\u003e was the first book to examine what goes with what, pair by pair and is divided into flavour themes including Meaty, Cheesy, Woodland and Floral Fruity. Within these sections it follows the form of \u003ci\u003eRoget's Thesaurus\u003c\/i\u003e, listing 99 popular ingredients alphabetically, and for each one suggests unique flavour pairings that range from the classic to the bizarre. \u003cbr\u003e\u003cbr\u003eYou will find traditional pairings: pork \u0026amp; apple, lamb \u0026amp; apricot, cucumber \u0026amp; dill; contemporary favourites like chocolate \u0026amp; chilli and goat's cheese \u0026amp; beetroot, and interesting but unlikely-sounding pairings like black pudding \u0026amp; chocolate, lemon \u0026amp; beef, blueberry \u0026amp; mushroom, and watermelon \u0026amp; oyster. 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It has been translated into fifteen languages. Her second book, \u003ci\u003eLateral Cooking\u003c\/i\u003e, has been called 'a staggering achievement' by Nigella Lawson, the 'book of the decade' by Elizabeth Luard and 'astonishing and addictive' by Brian Eno. It has been translated into nine languages. She lives in London with her husband and two children.\u003ch4\u003eReviews\u003c\/h4\u003eDelightful and informative ... I love Niki‚Äö√Ñ√¥s style of writing ‚Äö√Ñ√¨ packed with knowledge and information, but conveyed with such a lightness of touch. This is full of ideas for those who don‚Äö√Ñ√¥t want a prescriptive approach to recipes * Yotam Ottolenghi *\u003cbr\u003eAn eclectic combination of dictionary, recipe book, travelogue and memoir ‚Äö√Ѭ∂ Erudite and inspiring, practical and fun, it will make you salivate, laugh, take issue and feel vindicated ‚Äö√Ѭ∂ Segnit does for flavour what Lucca Turin achieved for scent in \u003ci\u003ePerfumes: The A-Z Guide\u003c\/i\u003e. A deceptively simple little masterpiece, set to take its place by McGee on Food and Cooking as a household Bible * Sunday Times *\u003cbr\u003eI‚Äö√Ñ√¥m a huge fan of cookery recipes, and I heartily recommend \u003ci\u003eThe Flavour Thesaurus\u003c\/i\u003e by Niki Segnit. 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[it] will revolutionise your cooking * John Torode *\u003cbr\u003eFollow this book and you will impress your guests like never before * Atul Kochhar, The Times *\u003cbr\u003eA forensic yet fun exploration of flavour combinations and why they work * Guardian *\u003cbr\u003eA bible for anyone who cooks by grabbing ingredients from the fridge * Independent *\u003cbr\u003e\u003ci\u003eThe Flavour Thesaurus \u003c\/i\u003eis a fascinating book for culinary geeks who like to know the origin and science behind ingredient combinations * Caterer *\u003cbr\u003eInspiration for figuring out what to do with the random tins left in my cupboard * Evening Standard *\u003cbr\u003eA fun and often eyebrow-raising read * Fuchsia Dunlop *\u003cbr\u003eThis imaginative and beautiful little book deserves a place on the shelves of every serious home cook * Spectator *","brand":"Niki Segnit","offers":[{"title":"Default Title","offer_id":46609146511577,"sku":"9780747599777","price":39.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0502\/9530\/8441\/files\/9780747599777_f4eec399-adfe-4aaa-9422-bf1b94b340c8.jpg?v=1746708296"},{"product_id":"150-restaurants-you-need-to-visit-before-you-die-9789401495707","title":"150 Restaurants You Need to Visit Before You Die","description":"\u003cp\u003eAn exclusive selection of 150 of the loveliest international restaurants, that each have a unique story to tell. Updated 2nd edition.\u003c\/p\u003e¬ìReflecting the international food scene, this book presents a bucket list showing today's most inspiring gourmet experiences.¬î ¬ñ Am√©lie Vincent ¬ñ The Foodalist  Chefs, gastronomy and lifestyle are hot topics. However, finding the ultimate dining experience around the world might be challenging and can be disappointing.  From Paris (Plaza Ath√©n√©e, Septime) and Mexico City (Quintonil, Lorea) to Tokyo (Den, Floril√®ge, Sushi Saito), Am√©lie Vincent, also known as The Foodalist, selects 150 must-visit restaurants around the world in her latest book 150 Restaurants You Need to Visit before You Die. These culinary hotspots promise a unique experience to the diners, through exquisite menus, original designs and creative chefs.  Founder of The Foodalist Communication Agency (www.thefoodalist.com), Am√©lie Vincent, is an expert in revealing culinary trends worldwide. She has the world's best chefs in her network, and works with the most influential media around the world.  Thanks to her photographer's eye and her experience as a culinary journalist, 150 Restaurants You Need to Visit before You Die is the ultimate bucket list for every single foodie and gourmet traveller and the sequel to the equally standout book 150 Bars You Need to Visit Before You Die ISBN: ISBN 9789401449120.  AUTHOR: Digital influencer, journalist, photographer and TV host, Am√©lie Vincent is the first official Tastehunter of The World's 50 Best Restaurants, and one of the most influential food experts worldwide. Founder of the communication agency, The Foodalist (www.thefoodalist.com), she advices chefs, media and brands in the realisation of their culinary projects. Committed to sustainable and responsible gastronomy, Am√©lie organises and moderates conferences and events around the world, and writes for the leading culinary medias (Fine Dining Lovers, Munchies, World's 50 Best).  SELLING POINTS: .  A selection of the 150 loveliest international restaurants, that each have a unique story to tell .  An exclusive selection made by popular food blogger Am√©lie Vincent .  Updated edition of the popular restaurant guide, with more than 18,000 copies sold!  .  Includes 30 new restaurants  280 colour, 20 b\/w illustrations\u003ch4\u003eDetails\u003c\/h4\u003e\u003cp\u003eISBN13: 9789401495707\u003cbr\u003e\u003cspan\u003eFormat: Hardback\u003cbr\u003e\u003cspan\u003eNumber of Pages: 256\u003cbr\u003e\u003cspan\u003eEdition: 2nd New edition\u003cbr\u003e\u003cspan\u003ePublication Date: \u003cbr\u003e\u003cspan\u003ePublisher: Lannoo Publishers\u003cbr\u003e\u003cspan\u003ePublication City, Country: Tielt, Belgium\u003cbr\u003e\u003cspan\u003eDimensions (cm): 25.3(H)x18.6(L)x2.7(W)936\u003cbr\u003e\u003cspan\u003eWeight (gm): 936\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\u003ch4\u003eAuthor Biography\u003c\/h4\u003eDigital influencer, journalist, photographer and TV host, Amelie Vincent is the first official Tastehunter of The World's 50 Best Restaurants, and one of the most influential food experts worldwide. Founder of the communication agency, The Foodalist (www.thefoodalist.com), she advises chefs, media and brands in the realisation of their culinary projects. Committed to sustainable and responsible gastronomy, Amelie organises and moderates conferences and events around the world, and writes for the leading culinary medias (Fine Dining Lovers, Munchies, World's 50 Best).\u003ch4\u003eReviews\u003c\/h4\u003e\"Here's hoping for time to visit them all!\" - Good Housekeeping UK","brand":"Amélie Vincent","offers":[{"title":"Default Title","offer_id":46609158996185,"sku":"9789401495707","price":75.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0502\/9530\/8441\/files\/9789401495707.jpg?v=1746708237"},{"product_id":"the-condiment-book-a-brilliantly-flavourful-guide-to-foods-unsung-heroes-9781526669780","title":"The Condiment Book: A Brilliantly Flavourful Guide to Food's Unsung Heroes","description":"\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eThe definitive condiment compendium by expert and TikTok sensation Claire Dinhut aka Condiment Claire\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003e' \u003c\/b\u003e\u003cb\u003eIn Condiment Claire I trust!'\u003c\/b\u003e \u003ci\u003e‚Äì\u003c\/i\u003e\u003ci\u003e Yotam Ottolenghi\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003e' A \u003c\/b\u003e\u003cb\u003ebright and punchy powerhouse of a book, one that promises to be a proper friend in the kitchen'\u003c\/b\u003e \u003ci\u003e‚Äì\u003c\/i\u003e \u003ci\u003eNigella Lawson\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003e'A love letter to the most underrated ingredients in your kitchen ‚Äì fresh, fun and genuinely useful. 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By the end, you'll have fallen in love with every single jar in your cupboard and will almost certainly need to make space for more. A flavour game changer!\u003c\/p\u003e * Nicola Lamb *\u003cbr\u003eClaire Dinhut is the queen of condiments! Her definitive guide has everything you need to know, from the history of pickles to the ultimate illustrated jam and cheese pairing guide. Her joyful, encouraging prose will have you positively maximizing the flavour of your meals by inviting you into her condiment-obsessed world, be it homemade or shop-bought. * Camilla Wynne *\u003cbr\u003eClaire's knowledge of the spicy, salty, sour and sweet things that we squirrel away in fridges, cupboards and drawers is deeper than any. An essential book for anyone who's interested in how to make a good bite, great. * Ben Lippett *\u003cbr\u003eA love letter to the most underrated ingredients in your kitchen ‚Äî fresh, fun and genuinely useful. 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You'll meet endive, the belle of the north; discover the croissant timeline; understand the art of tartare; find a chart of wine bottle sizes, from the tiny split to the Nebuchadnezzar (the equivalent of 20 standard bottles); and follow the family tree of French sauces. \u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eAdding to the overall delight of the book is the random arrangement of its content (a tutorial on mayonnaise is next to a list of places where Balzac ate), making each page a found treasure. \u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eIt's a book you'll open anywhere-and never want to close.\u003ch4\u003eDetails\u003c\/h4\u003e\u003cp\u003eISBN13: 9781579658762\u003cbr\u003e\u003cspan\u003eFormat: Hardback\u003cbr\u003e\u003cspan\u003eNumber of Pages: 432\u003cbr\u003e\u003cspan\u003eEdition: \u003cbr\u003e\u003cspan\u003ePublication Date: 01 Nov 2018\u003cbr\u003e\u003cspan\u003ePublisher: Workman Publishing\u003cbr\u003e\u003cspan\u003ePublication City, Country: United States\u003cbr\u003e\u003cspan\u003eDimensions (cm): 33.4(H)x25.4(L)x4.2(W)2490\u003cbr\u003e\u003cspan\u003eWeight (gm): 2490\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\u003ch4\u003eAuthor Biography\u003c\/h4\u003eFran ois-Regis Gaudry is the author of Let s Eat France!,Let s Eat Italy!, and a food critic and host of the show On va deguster on the French public radio channel Inter France. He is also a food journalist at L Express and the host of Tres tres bon on French television channel Paris Premiere. He lives in Paris. Find him on Instagram @frgaudry.\u003ch4\u003eReviews\u003c\/h4\u003e\u003cp\u003e‚ÄúAn encyclopedic (yet playful) celebration of French gastronomy.‚Äù\u003cbr\u003e\u003cb\u003e‚Äî\u003ci\u003eThe New York Times Book Review\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e ‚ÄúFoodies will savor this stunning coffee-table book about all things French food‚Äîfrom recipes to guides to oysters and frites.‚Äù\u003cbr\u003e\u003cb\u003e\u003ci\u003e‚Äã‚ÄîReal Simple, Holiday Gift Guide\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e‚ÄúTruly epic. That‚Äôs the only word to describe this book: more than 400 pages that crawl into every cranny of modern French cuisine. . . . Every topic you can think of is covered from onions to cheese to natural wine to Le Grand Couscous. And Gaudry does so with more personality and wit than one might expect from a project so vast.‚Äù\u003cbr\u003e\u003cb\u003e‚Äî\u003ci\u003eHouston Chronicle\u003c\/i\u003e, The Best Cookbooks of the Year\u003c\/b\u003e\u003cbr\u003e ¬†\u003cbr\u003e ‚ÄúThis six-pound compendium of everything French cuisine is a light-hearted collection of recipes (from mayonnaise to cassoulet); tips (best gastronomy museums, a guide to wild berries); a tour of the country via its breads, wines, and signature dishes; and anecdotes on star chefs from Julia Child to Daniel Boulud.‚Äù\u003cbr\u003e\u003cb\u003e\u003ci\u003e‚ÄîNational Geographic\u003c\/i\u003e\u003c\/b\u003e\u003cb\u003e, Inspiring Books to Gift Travelers\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e ‚ÄúGinormous . . . exuberant.‚Äù\u003cbr\u003e\u003cb\u003e‚Äî\u003ci\u003eNewsday\u003c\/i\u003e, The Best Cookbooks of the Year\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e ‚ÄúFascinating¬†. . . astonishing.‚Äù\u003cbr\u003e\u003cb\u003e\u003ci\u003e‚ÄîThe Daily Mail\u003c\/i\u003e\u003c\/b\u003e\u003cb\u003e(UK)\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e ‚ÄúIf you love France you‚Äôll be in heaven as it‚Äôs . . . an utterly joyous celebration of all things French.‚Äù\u003cbr\u003e\u003cb\u003e\u003ci\u003e‚ÄîThe Telegraph \u003c\/i\u003e(UK),\u003ci\u003e\u003c\/i\u003eDiana Henry‚Äôs 20 Best Cookbooks to Buy This Autumn\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e ‚ÄúGaudry . . . surpasses expectations with this monster of a book (it weighs 6 pounds!). Any questions you could possibly have regarding the food of France are answered here. Sprinkled with a mix of recipes, fun facts, personality profiles and more, this book is perfect for any Francophile.‚Äù\u003cbr\u003e\u003cb\u003e‚ÄîFoodNetwork.com\u003c\/b\u003e\u003cbr\u003e ¬†\u003cbr\u003e ‚ÄúA master class in French gastronomy for the food-loving Francophile in your life.‚Äù\u003cbr\u003e\u003cb\u003e‚ÄîAfar.com\u003c\/b\u003e\u003cbr\u003e ¬†\u003c\/p\u003e\u003cp\u003e‚Äú[A] boisterously beautiful, ingeniously designed and illustrated book that answers every question you have about French cuisine and all the questions you didn‚Äôt know you needed answers to. . . . C‚Äôest merveilleux!‚Äù\u003c\/p\u003e\u003cp\u003e\u003cb\u003e‚ÄîBookPage, Top Pick in Cooking\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003cb\u003e‚Äã\u003c\/b\u003e‚ÄúFrom fun facts, anecdotes, ingredient highlights, and recipes to wine infographics and personality profiles, \u003ci\u003eLet‚Äôs Eat France! \u003c\/i\u003eis not just another celebration of French classics through time;¬†it‚Äôs a fun and nostalgic reverence to \u003ci\u003el‚Äôart de vivre √† la fran√ßaise\u003c\/i\u003e, one deeply rooted in gastronomic tradition.‚Äù\u003cbr\u003e\u003cb\u003e‚ÄîDaniel Boulud\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e ‚ÄúWhen the most influential French food writer pays tribute to his country‚Äôs cuisine, the result is an ambitious, entertaining, and funny book that makes you salivate.‚Äù\u003cbr\u003e\u003cb\u003e‚ÄîAlain Passard\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e ‚Äú\u003ci\u003eLet‚Äôs Eat France! \u003c\/i\u003eis a literary pot-au-feu‚Äîa stew of ingredients and stories that perfectly captures French cuisine.‚Äù\u003cbr\u003e\u003cb\u003e‚ÄîDan Barber\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e‚ÄúThis new reference book of French food heritage is a must-have for your bookcase and your kitchen!‚Äù\u003cbr\u003e\u003cb\u003e‚ÄîAnne-Sophie Pic\u003c\/b\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003e‚ÄúAn encyclopedic (yet playful) celebration of French gastronomy.‚Äù\u003cbr\u003e\u003cb\u003e‚Äî\u003ci\u003eThe New York Times Book Review\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e ‚ÄúFoodies will savor this stunning coffee-table book about all things French food‚Äîfrom recipes to guides to oysters and frites.‚Äù\u003cbr\u003e\u003cb\u003e\u003ci\u003e?‚ÄîReal Simple, Holiday Gift Guide\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e‚ÄúTruly epic. That‚Äôs the only word to describe this book: more than 400 pages that crawl into every cranny of modern French cuisine. . . . Every topic you can think of is covered from onions to cheese to natural wine to Le Grand Couscous. And Gaudry does so with more personality and wit than one might expect from a project so vast.‚Äù\u003cbr\u003e\u003cb\u003e‚Äî\u003ci\u003eHouston Chronicle\u003c\/i\u003e, The Best Cookbooks of the Year\u003c\/b\u003e\u003cbr\u003e ¬†\u003cbr\u003e ‚ÄúThis six-pound compendium of everything French cuisine is a light-hearted collection of recipes (from mayonnaise to cassoulet); tips (best gastronomy museums, a guide to wild berries); a tour of the country via its breads, wines, and signature dishes; and anecdotes on star chefs from Julia Child to Daniel Boulud.‚Äù\u003cbr\u003e\u003cb\u003e\u003ci\u003e‚ÄîNational Geographic\u003c\/i\u003e\u003c\/b\u003e\u003cb\u003e, Inspiring Books to Gift Travelers\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e ‚ÄúGinormous . . . exuberant.‚Äù\u003cbr\u003e\u003cb\u003e‚Äî\u003ci\u003eNewsday\u003c\/i\u003e, The Best Cookbooks of the Year\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e ‚ÄúFascinating¬†. . . astonishing.‚Äù\u003cbr\u003e\u003cb\u003e\u003ci\u003e‚ÄîThe Daily Mail\u003c\/i\u003e\u003c\/b\u003e\u003cb\u003e(UK)\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e ‚ÄúIf you love France you‚Äôll be in heaven as it‚Äôs . . . an utterly joyous celebration of all things French.‚Äù\u003cbr\u003e\u003cb\u003e\u003ci\u003e‚ÄîThe Telegraph \u003c\/i\u003e(UK),\u003ci\u003e\u003c\/i\u003eDiana Henry‚Äôs 20 Best Cookbooks to Buy This Autumn\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e ‚ÄúGaudry . . . surpasses expectations with this monster of a book (it weighs 6 pounds!). Any questions you could possibly have regarding the food of France are answered here. Sprinkled with a mix of recipes, fun facts, personality profiles and more, this book is perfect for any Francophile.‚Äù\u003cbr\u003e\u003cb\u003e‚ÄîFoodNetwork.com\u003c\/b\u003e\u003cbr\u003e ¬†\u003cbr\u003e ‚ÄúA master class in French gastronomy for the food-loving Francophile in your life.‚Äù\u003cbr\u003e\u003cb\u003e‚ÄîAfar.com\u003c\/b\u003e\u003cbr\u003e ¬†\u003c\/p\u003e\u003cp\u003e‚Äú[A] boisterously beautiful, ingeniously designed and illustrated book that answers every question you have about French cuisine and all the questions you didn‚Äôt know you needed answers to. . . . C‚Äôest merveilleux!‚Äù\u003c\/p\u003e\u003cp\u003e\u003cb\u003e‚ÄîBookPage, Top Pick in Cooking\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003cb\u003e?\u003c\/b\u003e‚ÄúFrom fun facts, anecdotes, ingredient highlights, and recipes to wine infographics and personality profiles, \u003ci\u003eLet‚Äôs Eat France! \u003c\/i\u003eis not just another celebration of French classics through time;¬†it‚Äôs a fun and nostalgic reverence to \u003ci\u003el‚Äôart de vivre √† la fran√ßaise\u003c\/i\u003e, one deeply rooted in gastronomic tradition.‚Äù\u003cbr\u003e\u003cb\u003e‚ÄîDaniel Boulud\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e ‚ÄúWhen the most influential French food writer pays tribute to his country‚Äôs cuisine, the result is an ambitious, entertaining, and funny book that makes you salivate.‚Äù\u003cbr\u003e\u003cb\u003e‚ÄîAlain Passard\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e ‚Äú\u003ci\u003eLet‚Äôs Eat France! \u003c\/i\u003eis a literary pot-au-feu‚Äîa stew of ingredients and stories that perfectly captures French cuisine.‚Äù\u003cbr\u003e\u003cb\u003e‚ÄîDan Barber\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e‚ÄúThis new reference book of French food heritage is a must-have for your bookcase and your kitchen!‚Äù\u003cbr\u003e\u003cb\u003e‚ÄîAnne-Sophie Pic\u003c\/b\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003e‚ÄúAn encyclopedic (yet playful) celebration of French gastronomy.‚Äù\u003cbr\u003e\u003cb\u003e‚Äî\u003ci\u003eThe New York Times Book Review\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e ‚ÄúFoodies will savor this stunning coffee-table book about all things French food‚Äîfrom recipes to guides to oysters and frites.‚Äù\u003cbr\u003e\u003cb\u003e\u003ci\u003e‚Äã‚ÄîReal Simple, Holiday Gift Guide\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e‚ÄúTruly epic. That‚Äôs the only word to describe this book: more than 400 pages that crawl into every cranny of modern French cuisine. . . . Every topic you can think of is covered from onions to cheese to natural wine to Le Grand Couscous. And Gaudry does so with more personality and wit than one might expect from a project so vast.‚Äù\u003cbr\u003e\u003cb\u003e‚Äî\u003ci\u003eHouston Chronicle\u003c\/i\u003e, The Best Cookbooks of the Year\u003c\/b\u003e\u003cbr\u003e ¬†\u003cbr\u003e ‚ÄúThis six-pound compendium of everything French cuisine is a light-hearted collection of recipes (from mayonnaise to cassoulet); tips (best gastronomy museums, a guide to wild berries); a tour of the country via its breads, wines, and signature dishes; and anecdotes on star chefs from Julia Child to Daniel Boulud.‚Äù\u003cbr\u003e\u003cb\u003e\u003ci\u003e‚ÄîNational Geographic\u003c\/i\u003e\u003c\/b\u003e\u003cb\u003e, Inspiring Books to Gift Travelers\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e ‚ÄúGinormous . . . exuberant.‚Äù\u003cbr\u003e\u003cb\u003e‚Äî\u003ci\u003eNewsday\u003c\/i\u003e, The Best Cookbooks of the Year\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e ‚ÄúFascinating¬†. . . astonishing.‚Äù\u003cbr\u003e\u003cb\u003e\u003ci\u003e‚ÄîThe Daily Mail\u003c\/i\u003e\u003c\/b\u003e\u003cb\u003e(UK)\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e ‚ÄúIf you love France you‚Äôll be in heaven as it‚Äôs . . . an utterly joyous celebration of all things French.‚Äù\u003cbr\u003e\u003cb\u003e\u003ci\u003e‚ÄîThe Telegraph \u003c\/i\u003e(UK),\u003ci\u003e\u003c\/i\u003eDiana Henry‚Äôs 20 Best Cookbooks to Buy This Autumn\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e ‚ÄúGaudry . . . surpasses expectations with this monster of a book (it weighs 6 pounds!). Any questions you could possibly have regarding the food of France are answered here. Sprinkled with a mix of recipes, fun facts, personality profiles and more, this book is perfect for any Francophile.‚Äù\u003cbr\u003e\u003cb\u003e‚ÄîFoodNetwork.com\u003c\/b\u003e\u003cbr\u003e ¬†\u003cbr\u003e ‚ÄúA master class in French gastronomy for the food-loving Francophile in your life.‚Äù\u003cbr\u003e\u003cb\u003e‚ÄîAfar.com\u003c\/b\u003e\u003cbr\u003e ¬†\u003c\/p\u003e\u003cp\u003e‚Äú[A] boisterously beautiful, ingeniously designed and illustrated book that answers every question you have about French cuisine and all the questions you didn‚Äôt know you needed answers to. . . . C‚Äôest merveilleux!‚Äù\u003c\/p\u003e\u003cp\u003e\u003cb\u003e‚ÄîBookPage, Top Pick in Cooking\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003cb\u003e‚Äã\u003c\/b\u003e‚ÄúFrom fun facts, anecdotes, ingredient highlights, and recipes to wine infographics and personality profiles, \u003ci\u003eLet‚Äôs Eat France! \u003c\/i\u003eis not just another celebration of French classics through time;¬†it‚Äôs a fun and nostalgic reverence to \u003ci\u003el‚Äôart de vivre √† la fran√ßaise\u003c\/i\u003e, one deeply rooted in gastronomic tradition.‚Äù\u003cbr\u003e\u003cb\u003e‚ÄîDaniel Boulud\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e ‚ÄúWhen the most influential French food writer pays tribute to his country‚Äôs cuisine, the result is an ambitious, entertaining, and funny book that makes you salivate.‚Äù\u003cbr\u003e\u003cb\u003e‚ÄîAlain Passard\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e ‚Äú\u003ci\u003eLet‚Äôs Eat France! \u003c\/i\u003eis a literary pot-au-feu‚Äîa stew of ingredients and stories that perfectly captures French cuisine.‚Äù\u003cbr\u003e\u003cb\u003e‚ÄîDan Barber\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e‚ÄúThis new reference book of French food heritage is a must-have for your bookcase and your kitchen!‚Äù\u003cbr\u003e\u003cb\u003e‚ÄîAnne-Sophie Pic\u003c\/b\u003e\u003c\/p\u003e","brand":"Fran√ßois-R√©gis Gaudry","offers":[{"title":"Default Title","offer_id":46609190617305,"sku":"9781579658762","price":100.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0502\/9530\/8441\/files\/9781579658762.jpg?v=1746708040"},{"product_id":"food-you-want-to-eat-9781526673480","title":"Food You Want to Eat: The instant Sunday Times bestseller","description":"\u003cp\u003eThis is \u003cb\u003efood you want to eat\u003c\/b\u003e, shared by chef and creator Thomas Straker to his 5M following, and now in his first cookbook.\u003c\/p\u003e\u003cp\u003e\u003cb\u003eA\u003ci\u003e Tasting Table\u003c\/i\u003e \"Best Cookbook of the Year\"\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eChef Thomas Straker shares the \u003cb\u003eFood You Want to Eat\u003c\/b\u003e in over \u003cb\u003e100 classic recipes for cooking at home\u003c\/b\u003e. Uncomplicated, seasonal and delicious, each recipe has the perfect balance of flavours.\u003cbr\u003e\u003cbr\u003eWith cook-on-repeat recipes including:\u003cbr\u003e\u003cb\u003e- ‚ÄòNduja and mozzarella flatbread\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e- Burnt chilli butter\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e- Sweetcorn, tuna and fennel salad\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e- Spiced tomato tagliolini\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e- Roast chicken and butter beans\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e- Sea bass with lentils and salsa verde\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e- Classic tarte tatin\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e- Chocolate mousse\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eThomas cooks with the same stylish simplicity whether at home, online or in the kitchen of his acclaimed London restaurant, STRAKER‚ÄôS. By breaking down the barriers between chef and home-cook, he shows how quality ingredients and simple techniques lead to amazing results in any kitchen.\u003cbr\u003e\u003cbr\u003e\u003ci\u003e‚ÄòI want to eat everything in this book‚Äô\u003c\/i\u003e ‚Äì \u003cb\u003eAngela Hartnett\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003ci\u003e‚ÄòAn absolute natural with a pitch perfect palate. He has the gift of intuitively and effortlessly knowing how to throw ingredients together and make magic on a plate‚Äô\u003c\/i\u003e ‚Äì \u003cb\u003ePhil Howard\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003ci\u003e‚ÄòHe knows his way around the kitchen like no one else ‚Äì every page is a knockout. His recipes are the real deal‚Äô \u003c\/i\u003e‚Äì \u003cb\u003eLaurent Dagenais\u003c\/b\u003e\u003c\/p\u003e\u003ch4\u003eDetails\u003c\/h4\u003e\u003cp\u003eISBN13: 9781526673480\u003cbr\u003e\u003cspan\u003eFormat: Hardback\u003cbr\u003e\u003cspan\u003eNumber of Pages: 288\u003cbr\u003e\u003cspan\u003eEdition: \u003cbr\u003e\u003cspan\u003ePublication Date: \u003cbr\u003e\u003cspan\u003ePublisher: Bloomsbury Publishing PLC\u003cbr\u003e\u003cspan\u003ePublication City, Country: London, United Kingdom\u003cbr\u003e\u003cspan\u003eDimensions (cm): 25.4(H)x19.6(L)x2.6(W)1096\u003cbr\u003e\u003cspan\u003eWeight (gm): 1096\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\u003ch4\u003eAuthor Biography\u003c\/h4\u003e\u003cp\u003eThomas Straker is a British chef, restaurateur and social media phenomenon.\u003cbr\u003e\u003cbr\u003eThomas discovered his love of food early in his life, growing up in Herefordshire on his family‚Äôs smallholding, being heavily influenced by his mother‚Äôs approach to growing food. \u003cbr\u003e\u003cbr\u003eRealising his passion when he attended Ballymaloe Cookery school in 2009, he worked his way through some of London‚Äôs top restaurants for the next 12 years, by which time he felt he had found his style of super-seasonal British cuisine with an Italian influence.\u003cbr\u003e\u003cbr\u003eThis simple approach to food and love of hospitality is what sprung his debut restaurant STRAKER‚ÄôS into one of the most sought-after tables in London. This is also backed up with his large social following, food created always with the same ethos. One of the things that made Thomas‚Äôs profile so dominant was his love of butter, creating one of the most viral food trends in 2022 on TikTok.\u003c\/p\u003e\u003ch4\u003eReviews\u003c\/h4\u003eI want to eat everything in this book‚Ķ -- Angela Hartnett\u003cbr\u003eAn absolute natural with a pitch perfect palate. He has the gift of intuitively and effortlessly knowing how to throw ingredients together and make magic on a plate. -- Phil Howard\u003cbr\u003eHe knows his way around the kitchen like no one else ‚Äì every page is a knockout. His recipes are the real deal. -- Laurent Dagenais\u003cbr\u003eThomas Straker has been the absolute bomb of all food social media this past year or so * Giles Coren, The Times *\u003cbr\u003eNot just a viral hot property but an experienced and talented chef\u003ci\u003e ‚Ķ \u003c\/i\u003eThe recipes are very much geared towards the home cook. They‚Äôre not exactly basic, but nor are they irrelevantly cheffy in any way -- Nigella Lawson","brand":"Thomas Straker","offers":[{"title":"Default Title","offer_id":46609206771929,"sku":"9781526673480","price":49.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0502\/9530\/8441\/files\/9781526673480.jpg?v=1746707903"},{"product_id":"the-regional-italian-cookbook-recipes-from-the-silver-spoon-9780714849218","title":"The Regional Italian Cookbook: Recipes from The Silver Spoon","description":"\u003cp\u003eItaly‚Äôs most trusted home cooking resource presents a richly illustrated exploration of the country‚Äôs unique regional cuisines\u003c\/p\u003eItaly is formed of 20 regions, each with its own distinctive history, culture, landscape, and recipes. Organized geographically, \u003ci\u003eThe Regional Italian Cookbook: Recipes from The Silver Spoon\u003c\/i\u003e celebrates the astonishing diversity of Italy s cuisine, showcasing the culinary identity of each region through its most famous ingredients, dishes, and food traditions.\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eKnown throughout the world as the authoritative voice on Italian home cooking, The Silver Spoon Kitchen takes readers on a mouth-watering journey, pairing 160 classic recipes with evocative writing and vivid photography. Each region s chapter begins with a dedicated introduction explaining its local ingredients and dishes, followed by authentic recipes for antipasti, primi, main courses, sides, and desserts.\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eTravel from Northern Italy, where hearty, rich choices such as Fonduta valdostana and Risotto alla Milanese reveal the geographic influence of the Alps and the Po River Valley, to the south, where the fertile soil and warm climate create a paradise for growing vegetables, citrus fruits, and olives. Discover how Central Italy, often seen as the heart of traditional Italian cuisine, embraces simple, high-quality ingredients   whether in Tuscany s rustic Ribollita, or Lazio s robust, pasta-centric cuisine   and how Sicily, with its melting pot of cultural influences, developed its distinctive dishes.\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eFeaturing time-tested recipes for both iconic dishes and little-known gems, \u003ci\u003eThe Regional Italian Cookbook \u003c\/i\u003e invites readers to bring a taste of Italy into their own homes.\u003ch4\u003eDetails\u003c\/h4\u003e\u003cp\u003eISBN13: 9780714849218\u003cbr\u003e\u003cspan\u003eFormat: Hardback\u003cbr\u003e\u003cspan\u003eNumber of Pages: 344\u003cbr\u003e\u003cspan\u003eEdition: \u003cbr\u003e\u003cspan\u003ePublication Date: 08 Apr 2025\u003cbr\u003e\u003cspan\u003ePublisher: Phaidon Press Ltd\u003cbr\u003e\u003cspan\u003ePublication City, Country: London, United Kingdom\u003cbr\u003e\u003cspan\u003eDimensions (cm): 27(H)x20.5(L)x4(W)1670\u003cbr\u003e\u003cspan\u003eWeight (gm): 1670\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\u003ch4\u003eAuthor Biography\u003c\/h4\u003eFirst published in 1950, \u003ci\u003eIl Cucchiaio d'Argento\u003c\/i\u003e, published in English by Phaidon as \u003cb\u003e\u003ci\u003eThe Silver Spoon\u003c\/i\u003e\u003c\/b\u003e, is the ultimate compilation of traditional home-cooking Italian dishes. 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But \u003ci\u003equanto basta\u003c\/i\u003e is more than just a philosophy for cooking; it's a metaphor for life. \u003cbr\u003e\u003cbr\u003eThis book celebrates life in the off-season; an ode to exploring Tuscany's villages and countryside when the crowds have thinned, allowing for a deeper, more intimate connection with the culture, food and landscapes. There are charming suggestions for pottering around Florence and Siena, and smoothly delivered snippets of history and art.  \u003cbr\u003e\u003cbr\u003eBut most of all, this book is about the recipes. An artichoke omelette, chicken liver pate crostini, a lentil and sausage stew, the most delicious bistecca fiorentina and the ultimate green salad. Filled with an array of hyper-local, traditional recipes for the home cook, \u003ci\u003eWinter in Tuscany\u003c\/i\u003e is an invitation to slow down and appreciate the beauty in small moments and big flavours.\u003c\/p\u003e\u003ch4\u003eDetails\u003c\/h4\u003e\u003cp\u003eISBN13: 9781760764753\u003cbr\u003e\u003cspan\u003eFormat: Hardback\u003cbr\u003e\u003cspan\u003eNumber of Pages: 240\u003cbr\u003e\u003cspan\u003eEdition: \u003cbr\u003e\u003cspan\u003ePublication Date: 02 Sep 2025\u003cbr\u003e\u003cspan\u003ePublisher: Thames and Hudson (Australia) Pty Ltd\u003cbr\u003e\u003cspan\u003ePublication City, Country: Fisherman's Bend, Australia\u003cbr\u003e\u003cspan\u003eDimensions (cm): 27.5(H)x21.5(L)\u003cbr\u003e\u003cspan\u003eWeight (gm): \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\u003ch4\u003eAuthor Biography\u003c\/h4\u003e\u003cb\u003eAmber Guinness\u003c\/b\u003e is an English cook and food writer who lives in Florence, Italy. She was born in London but raised at Arniano, the Tuscan farmhouse her parents restored near Siena. She has a first class Masters degree in History and Italian from the University of Edinburgh, and has worked as a cook in both London and Italy. Amber's first book, \u003ci\u003eA House Party in Tuscany\u003c\/i\u003e, featured family recipes and stories from her internationally acclaimed residential painting school at Arniano. Her second book, \u003ci\u003eItalian Coastal,\u003c\/i\u003e was a culinary journey across the Tyrrhenian Sea, from Tuscany to Sicily. \u003ci\u003eWinter in Tuscany\u003c\/i\u003e is her third book. Amber is married with a son.\u003ch4\u003eReviews\u003c\/h4\u003e'I find winter cooking therapeutic and relaxing, so this book had me gripped before I even opened it. Inside it's full to bursting with delicious and visually beautiful recipes and stunning imagery of Tuscany in the winter months. I want to cook everything and, I hate to say it, but: roll on the winter' - Ben Tish","brand":"Amber Guinness","offers":[{"title":"Default Title","offer_id":47270214959321,"sku":"9781760764753","price":64.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0502\/9530\/8441\/files\/9781760764753_18bc6916-29f9-4e14-99ed-bfc61a6974dd.jpg?v=1756909940"},{"product_id":"a-screaming-blast-exceptional-entertaining-9780847874255","title":"A Screaming Blast: Exceptional Entertaining","description":"\u003cp\u003eGardner, founder of Houses \u0026amp; Parties, marks occasions with events known for their unabashed style, wit, and whimsy. Here she invites the reader to crash twenty of her parties, from weddings to intimate dinners at home, finding fabulous inspiration at every turn.\u003c\/p\u003e\u003cb\u003eGardner marks occasions with events known for their unabashed style, wit, and whimsy. Here she invites the reader to crash twenty of her parties, from weddings to intimate dinners at home, finding fabulous inspiration at every turn.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eA swirl of elegantly offbeat parties and lush tablescapes, where ceramic snails creep under flower petals and chandelier girls covered in Swarovski crystals beckon guests to the dance floor: Gardner‚Äôs infectious irreverence shines in her glamorous approach to entertaining, where even the mundane is made delicious.\u003cbr\u003e\u003cbr\u003eThis book‚Äîlike her parties‚Äîis a decadent feast for the eyes, with photography that captures the surprise and delight of Gardner‚Äôs hyperbolic entertaining style. From a brass band leading guests to dinner along the tracks of the Napa Valley Wine Train to a pink-poodle-themed holiday party with a bountiful buffet of retro desserts, the pages burst with entertainments, heavy pours, and flattering light as all the elements combine in a perfectly orchestrated yet seemingly effortless way that makes it impossible for guests not to have a screaming blast!\u003cbr\u003e\u003cbr\u003eReaders will be inspired by Gardner‚Äôs over-the-top parties and mischievous winks. In a nostalgic and personal tone, she opines on the role of a good host and a good guest, why every party needs a Pied Piper, and how to create wonder for guests. Each chapter features gorgeous parties that illustrate the joy found in entertaining, in a writing style that is accessible and funny, filled with memories of childhood parties, grown-up parties, and the desire to somehow merge the two. A chapter on the anatomy of a successful party and a list of resources present practical information. It‚Äôs not a how-to, but more a why-not.\u003ch4\u003eDetails\u003c\/h4\u003e\u003cp\u003eISBN13: 9780847874255\u003cbr\u003e\u003cspan\u003eFormat: Hardback\u003cbr\u003e\u003cspan\u003eNumber of Pages: 256\u003cbr\u003e\u003cspan\u003eEdition: \u003cbr\u003e\u003cspan\u003ePublication Date: 28 Jan 2026\u003cbr\u003e\u003cspan\u003ePublisher: Rizzoli International Publications\u003cbr\u003e\u003cspan\u003ePublication City, Country: New York, United States\u003cbr\u003e\u003cspan\u003eDimensions (cm): 27.9(H)x22.9(L)\u003cbr\u003e\u003cspan\u003eWeight (gm): \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\u003ch4\u003eAuthor Biography\u003c\/h4\u003e\u003cb\u003eRebecca Gardner \u003c\/b\u003eis the founder and creative director of Houses \u0026amp; Parties, an events, interior design, and retail collective based in New York and Savannah, Georgia. She has been named a top event designer by \u003ci\u003eVogue\u003c\/i\u003e and \u003ci\u003eHarper‚Äôs Bazaar\u003c\/i\u003e. Her design work and advice on entertaining have been published in \u003ci\u003eThe Wall Street Journal\u003c\/i\u003e, \u003ci\u003eArchitectural Digest\u003c\/i\u003e, \u003ci\u003eT Magazine\u003c\/i\u003e, \u003ci\u003eElle Decor\u003c\/i\u003e, \u003ci\u003eTown \u0026amp; Country\u003c\/i\u003e, \u003ci\u003eFinancial Times\u003c\/i\u003e, and \u003ci\u003eHouse Beautiful\u003c\/i\u003e. And her online shop offers unnecessaries for devotees of the elegant and unusual. This is her first book for Rizzoli, though she contributed to \u003ci\u003eLiving Floral: Entertaining and Decorating with Flowers\u003c\/i\u003e (Rizzoli, 2019). \u003cb\u003eAdam Kuehl\u003c\/b\u003e has collaborated with Rebecca Gardner for eighteen years. His photography has been exhibited internationally and has appeared in \u003ci\u003eThe New York Times\u003c\/i\u003e, \u003ci\u003eArchitectural Digest\u003c\/i\u003e, \u003ci\u003eVogue\u003c\/i\u003e, and \u003ci\u003eNational Geographic Traveler\u003c\/i\u003e, among many other publications.\u003ch4\u003eReviews\u003c\/h4\u003e\u003cb\u003eCottages Gardens Required Reading: Fall Books That Will Entertain and Inspire\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e‚ÄúRebecca Gardner is the hostess with the mostess.‚Äù ‚Äî \u003ci\u003eVogue\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e‚ÄúRebecca Gardner is the South‚Äôs doyenne of entertaining.‚Äù ‚Äî \u003ci\u003eGarden Gun\u003cbr\u003e\u003cbr\u003e\u003c\/i\u003e\"If you can't score an actual invitation to one of Rebecca Gardner's legendary parties, reading the expert's book on entertaining just might be the next best thing. This gorgeous coffee table book-with photos by Adam Kuehl and a foreword by Sofia Coppola-shows off 20 of her events and shares time-tested advice on how to be a great host, how to be a great guest, and how to turn any event into an unforgettable one.\" ‚Äî \u003ci\u003eTown Country\u003cbr\u003e\u003cbr\u003e\u003c\/i\u003e\"A Screaming Blast: Exceptional Entertaining by Rebecca Gardner invites readers to 20 get-togethers organized by the founder of the online shop Houses Parties, from lavish weddings to intimate dinner parties, and breaks down the anatomy of a successful celebration. ‚Äî \u003ci\u003ePublisher's Weekly\u003cbr\u003e\u003cbr\u003e\u003c\/i\u003e\"...the book offers a peek behind the planner's proverbial party curtain-where giant fiberglass toads, spirited brass bands, sultry chandelier dancers, and miles upon miles of tulle-draped\u003cbr\u003eint riors await. ‚Äî \u003ci\u003eTexas Monthly\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e‚ÄúGardner is a woman with a devilish sense of humor. And whether you‚Äôre throwing an intimate dinner or a gala with a head count in the hundreds, Gardner‚Äôs got ideas.‚Äù ‚Äî \u003ci\u003eGarden Gun\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e‚ÄúGardner‚Äôs ideas are often other-worldly‚Äîgiant red tassels hanging from ceilings and cascading paper butterflies on tables topped with hundreds of candles. Truth be told, she‚Äôs the real-life fairy godmother of the design and event world, a woman who makes the seemingly impossible, totally possible.‚Äù ‚Äî \u003ci\u003eOver the Moon\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\"Rebecca knows how to have a blast and how to throw one. She has a special gene that enables her to do this better than anyone else. Part of that may come from being born a Texas girl. She threw me a party for my seventieth birthday and I am still hung over. I am now 79. Her gift is to show others how to get down and have a good old time. No one does it better.\" ‚Äî \u003ci\u003eCandice Bergen\u003cbr\u003e\u003cbr\u003e\u003c\/i\u003e\"On the pre-order front, I‚Äôve never ordered a book faster than when I learned that Rebecca Gardner (founder of Houses Parties) wrote a book. She is the queen of entertaining, and if this book helps me pull together a party that is even 1\/10th as stylish as hers, I can die happy.\" ‚Äî \u003ci\u003eThe Stripe\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\"Rebecca knows all the rules, and more importantly how to break them.\" ‚Äî \u003ci\u003eDerek Blasberg\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\"Hats off to Rebecca Gardner who‚Äôs a screaming blast if there ever was one. Her debut book is a delicious journey through some of the best parties thrown over the past decade. Rebecca‚Äôs southern roots are on full display as she entertains with elegance, wit, and boundless beauty. She simply knows how to have a damn good time and is willing help others do the same. Most importantly, she recognizes that memories are our most cherished possessions ‚Äî and with the help and inspiration of A Screaming Blast, you‚Äôre sure to make plenty!\" ‚Äî \u003ci\u003eKen Fulk\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\"With an eye for detail, the elegance of a hostess from a bygone era, and always up for some mischievous fun, Rebecca knows how to do it!\" ‚Äî \u003ci\u003eSofia Coppola\u003cbr\u003e\u003cbr\u003e\u003c\/i\u003e\"Embrace your inner whimsy with Rebecca Gardner, founder of the event and design company Houses Parties. In her first book, ‚ÄúA Screaming Blast: Exceptional Entertaining‚Äù ($45) Gardner tours 20 of her most memorable parties, all with the emphasis on embracing bold, beautiful design. Why wait for a special occasion to bring out the fun? The forward is by director Sofia Coppola, who knows a thing or two about crafting visual opulence.\" ‚Äî \u003ci\u003eMansion Global (NYC)\u003cbr\u003e\u003cbr\u003e\u003c\/i\u003e\"There's a reason Sofia Coppola (who wrote the foreword for\u003ci\u003e A Screaming Blast\u003c\/i\u003e) works with entertaining extraordinaire Rebecca Gardner for many of her events. Gardner's debut book is like a Coppola movie: colorful, committed, and imbued with a sense of direction and perspective that is truly only her own. \u003ci\u003e‚ÄîBebe Howorth\" ‚Äî Elle Decor\u003cbr\u003e\u003cbr\u003e\u003c\/i\u003e\"If anyone knows how to throw an imaginative, witty, wonderful party, it‚Äôs Rebecca Gardner of Houses Parties. Gardner‚Äôs MO is best summed up in one of her chapter titles: ‚ÄúIf it‚Äôs worth doing, it‚Äôs worth overdoing.‚Äù This romp of a book (with a foreword by Sofia Coppola) will get you in the party mood, and inspire you with whimsical, sometimes wacky, always lively ideas to ensure your party is a blast, with engaging themes‚Äîfrom a pink poodle party to a circus caravan to the Napa wine train‚Äîcarried through from invitations and ice-breakers to elaborate decor and entertainment with aplomb.\" ‚Äî \u003ci\u003eFrederic\u003cbr\u003e\u003cbr\u003e\u003c\/i\u003e\"My new book, \u003ci\u003eA Screaming Blast\u003c\/i\u003e, includes a wild wedding in the Tennessee mountains with a grassy field inspired by Maya Lin's \u003ci\u003eWavefield\u003c\/i\u003e,‚Äù Gardner says. ‚ÄúWe let the grass grow all year to towering heights. The day before the wedding, her father orchestrated the mowing of a dramatic winding aisle for the bride and her guests.‚Äù ‚Äî \u003ci\u003eRebecca Gardner for House Beautiful\u003cbr\u003e\u003cbr\u003e\u003c\/i\u003e\"Based in Savannah and New York City, Rebecca Gardner is an event designer and founder of Houses Parties, an events, interior design, and retail collective. She‚Äôs thrown unforgettable soirees for clients such as Sofia Coppola, and her debut book, ‚ÄúA Screaming Blast,‚Äù came out from Rizzoli in fall 2025. We asked her for a few holiday decorating tips:\u003cbr\u003e-Gardner on garland: ‚ÄúI always use lush fir garland all over my house,‚Äù Gardner says.‚ÄùI like to tie three garlands into one for a dramatic swoop. I use chartreuse satin ribbons (which are floppy) on top of a wider and wired ribbon to give the bows volume. My decorations are all green, which is a fresh backdrop for my collection of blown-glass ornaments.‚Äù\u003cbr\u003e -Adjust for the climate: Sure, it snowed in January 2025, but Savannah is often sunny in the winter. Accordingly, ‚ÄúStay clear of heavy velvet fabrics and precious silks that will be destroyed by direct sunlight,‚Äù Gardner warns.\u003cbr\u003e -Don‚Äôt be intimidated: ‚ÄúI hope that my book will inspire a gathering this holiday season,‚Äù she says. ‚ÄúMake an effort to entertain, surprise, and delight. Go big and have fun.‚Äù\" ‚Äî \u003ci\u003eSavannah Magazine\u003c\/i\u003e","brand":"Rebecca Gardner","offers":[{"title":"Default Title","offer_id":47340129321177,"sku":"9780847874255","price":110.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0502\/9530\/8441\/files\/9780847874255.jpg?v=1758977825"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0502\/9530\/8441\/collections\/9781743368831.jpg?v=1639483196","url":"https:\/\/www.arielbooks.com.au\/collections\/cooking-food-wine.oembed?page=8","provider":"Ariel","version":"1.0","type":"link"}