{"title":"Rare Finds","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":"the-food-of-sicily-recipes-from-a-sun-drenched-culinary-crossroads","title":"The Food of Sicily: Recipes from a Sun-Drenched Culinary Crossroads","description":"\u003cp\u003eIn this all-new cookbook from Fabrizia Lanza, one of the world's greatest food cultures is distilled in 75 recipes for the home cook, plus a loving tribute to its ingredients, passions, influences, and history\u003c\/p\u003e\u003cb\u003eFor cooks and travel aficionados, the ultimate book of Sicilian home cooking recipes, written by Fabrizia Lanza, owner of the renowned Anna Tasca Lanza cooking school.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e From Chickpea Fritters (Panelle) to Pasta with Eggplant and Tomatoes (Pasta alla Norma) to Fennel-Orange Salad with Black Olives (Insalata Finocchio e d‚ÄôArancia con Olive), Sicily boasts a culinary identity marked by dishes as storied and diverse as the island‚Äôs landscape. With its craggy mountain ranges, dense forests, foggy valleys, and turquoise coastlines all in one 9,927-square-mile island and a cultural background layered with influences from the Greeks, Arabs, and Romans, among others, it‚Äôs no wonder the cuisine of Sicily is as diverse. No matter the dish or its background, respect for the island‚Äôs ingredients always shines through. In \u003ci\u003ethe Food of Sicily\u003c\/i\u003e, author and cooking school owner Fabrizia Lanza shares the rich traditions of Sicily with 80 time-honored recipes from across the island. Grilled Squid with Salmoriglio Sauce (Calamari alla Griglia con Salmoriglio) reflects the island‚Äôs coastal culture, Roast Pork with Mint and Garlic (Arista di Maiale) is hearty mountain food, holidays are represented with a Sicilian Cake with Ricotta Cheese and Marzipan (Cassata) enjoyed for Easter and the Christmas pastry known as Sfoglio di Natale di Ragusa. There are classic recipes, such as cannoli and sfincione (Palermitan pizza) alongside modern adaptations such as zucchini carpaccio and mackerel confit. With headnotes that give cultural and historical context, illuminating sidebars, ingredient profiles, and sweeping landscape photographs, \u003ci\u003eThe Food of Sicily\u003c\/i\u003e will transport readers directly to the island.¬†\u003ch4\u003eDetails\u003c\/h4\u003e\u003cp\u003eISBN13: 9781579659868\u003cbr\u003e\u003cspan\u003eFormat: Hardback\u003cbr\u003e\u003cspan\u003eNumber of Pages: 320\u003cbr\u003e\u003cspan\u003eEdition: \u003cbr\u003e\u003cspan\u003ePublication Date: 04 Oct 2023\u003cbr\u003e\u003cspan\u003ePublisher: Workman Publishing\u003cbr\u003e\u003cspan\u003ePublication City, Country: United States\u003cbr\u003e\u003cspan\u003eDimensions (cm): 27.6(H)x20.8(L)x2.8(W)1430\u003cbr\u003e\u003cspan\u003eWeight (gm): 1430\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\u003eFabrizia Lanza grew up as part of a renowned Sicilian winemaking family, which meant immersion into the food and wine worlds from birth. She studied in France and northern Italy and worked as an art curator in the museum world for 25 years. In 2006, Fabrizia returned to Sicily to help run her mother Anna Tasca Lanza‚Äôs cooking school, where she continues to build on her mother‚Äôs legacy. Fabrizia is the author of several books in both English and Italian, including \u003ci\u003eOlive, A Global History, Coming Home to Sicily,\u003c\/i\u003e and \u003ci\u003eTenerumi.\u003c\/i\u003e She has also produced two short documentaries \u003ci\u003eAmuri: The Sacred Flavors of Sicily\u003c\/i\u003e and \u003ci\u003eAmaro\u003c\/i\u003e\u003ci\u003e.\u003c\/i\u003e You can find her on Instagram @fabrizialanza and @annatascalanza and read more at annatascalanza.com.\u003ch4\u003eReviews\u003c\/h4\u003e‚ÄúThis book evokes everything I love about¬†Sicily‚Äîits diverse cuisines, its rustic timeless beauty, the land itself. Fabrizia is a born teacher as well as a brilliant cook. She serves a history lesson along with each meal, and the food is exquisite.‚Äù‚Äî\u003ci\u003e\u003cb\u003eAlice Waters, chef, restaurateur, and author\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e‚ÄúFabrizia Lanza calls herself a hungry anthropologist. She understands that¬†food¬†means nothing without context; she knows every bite we eat has a story and a cultural connection. This book, as with everything Fabrizia touches, is smart, beautiful, and genuine. I am a hungry, grateful reader.‚Äù\u003cbr\u003e ¬†‚Äî\u003ci\u003e\u003cb\u003eDavid Tanis, chef and author\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e‚ÄúOf¬†all¬†of¬†Fabrizia Lanza‚Äôs books, this one is my favorite. 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In this latest book, Josh continues to open our eyes to the potential of fish in the kitchen. \u003c\/p\u003e\u003cp\u003e Presented in three stunning sections ‚Äì Catch, Cut and Craft ‚Äì it's both a challenge to the food industry to do things differently and a dazzling manual to the eye-popping potential in each and every fish. \u003c\/p\u003e\u003cp\u003e Featuring detailed instructions on how to prepare fish ‚Äì from reverse butterfly to double saddle ‚Äì as well as over 40 brilliant recipes for everything from fish sticks to pies, sausage and chorizo, \u003ci\u003eFish Butchery\u003c\/i\u003e will disrupt, challenge and inspire the next generation. \u003c\/p\u003e\u003ch4\u003eDetails\u003c\/h4\u003e\u003cp\u003eISBN13: 9781743799192\u003cbr\u003e\u003cspan\u003eFormat: Hardback\u003cbr\u003e\u003cspan\u003eNumber of Pages: 272\u003cbr\u003e\u003cspan\u003eEdition: \u003cbr\u003e\u003cspan\u003ePublication Date: 30 Aug 2023\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)x2.7(W)1460\u003cbr\u003e\u003cspan\u003eWeight (gm): 1460\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. His ethical, sustainable and revolutionary approach has received global recognition, while fellow chefs, marine experts, seafood companies and fishmongers have applauded and embraced his new philosophy. With wife Julie, and at age 26, he opened his first restaurant, Saint Peter, in Sydney's Paddington, in 2016 to widespread acclaim. Two years later, the couple¬†established Fish Butchery, Australia's first sustainable fishmonger with a temperature-controlled ice-free zone where line-caught fish are dry-handled and cut to order. Josh's pioneering approach, including his revolutionary dry-ageing philosophy, is covered in his first book, \u003ci\u003eThe Whole Fish Cookbook\u003c\/i\u003e. Released in 2019, it garnered a swag of chef endorsements and international awards, including James Beard Book of the Year 2020, and has been translated into ten languages, while the sequel, \u003ci\u003eTake One Fish\u003c\/i\u003e, was published in 2021. Josh was awarded Chef of the Year at the Good Food Guide awards 2024.¬†¬†\u003cbr\u003e ¬†\u003ch4\u003eReviews\u003c\/h4\u003e\"The book is a treasure trove of practical knowledge, and it's also a visual delight. With fun drawings and stunning photographs adorning its pages, '\u003ci\u003eFish Butchery\u003c\/i\u003e' is as engaging to read as it is enlightening.\" -- Dani Zoeller * Tasting Table *","brand":"Josh Niland","offers":[{"title":"Default Title","offer_id":46512103031001,"sku":"9781743799192","price":70.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0502\/9530\/8441\/files\/9781743799192_380e8466-985f-4ecb-8578-ab00a8f59698.jpg?v=1746712481"},{"product_id":"sweet-enough-a-baking-book-9781743799475","title":"Sweet Enough: A Baking Book","description":"\u003cp\u003e\u003cb\u003e\u003ci\u003eSweet Enough\u003c\/i\u003e\u003c\/b\u003e\u003cb\u003e is a simple, stylish cookbook full of desserts that come together faster than you can eat them ‚Äì from Alison Roman, the¬†\u003ci\u003eNew York Times\u003c\/i\u003e¬†bestselling author of¬†\u003ci\u003eDining In\u003c\/i\u003e¬†and¬†\u003ci\u003eNothing Fancy.\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e Casual, effortless, chic: These are not words you‚Äôd use to describe most desserts. But before Alison made recipes so perfect that they go by one name ‚Äì The Cookie, The Pasta, The Lemon Cake ‚Äì she was a restaurant pastry chef who spent most of her time learning to make things the hard way. She studied flavour, technique, and precision, then distilled her knowledge to pare it all down to create dessert recipes that feel special and approachable, impressive and doable. In¬†\u003cb\u003eSweet Enough\u003c\/b\u003e, Alison has written¬†the¬†book for people who think they don‚Äôt have the time or skill to pull off dessert. Here, the desserts you want to make right away, you¬†can¬†make right away.¬†\u003cbr\u003e\u003cbr\u003e Alison shows you how to make simple yet sublime sweets with her trademark casualness, like how to make jam in the oven, then turn that jam into a dessert ‚Äì swirled into ice cream or folded into easy one-bowl cake batter (opening a jar of jam is more than fine, too). She waxes poetic on the virtues of frozen fruit and teaches you the best way to throw your own Sundae Party. There are effortless cakes that take just minutes to get into a pan. And there are new, instant classics with a signature Alison twist, like Salted Lemon Pie, Raspberries and Sour Cream, Toasted Rice Pudding, or a Caramelised Maple Tart. 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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. 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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. 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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. Then you are ready.¬†\u003cbr\u003e\u003cbr\u003e With flair, colour and bucket loads of flavour, \u003cb\u003eTake One Fish\u003c\/b\u003e unpacks each of Josh's 15 fish to reveal their true culinary potential, from swordfish cotoletta to pot au feu, to tuna mapo tofu to an ethereal raw flounder. 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. His ethical, sustainable and revolutionary approach has received global recognition. Fellow chefs, marine experts, seafood companies and fishmongers have applauded and embraced his new philosophy. With wife Julie, and at age 27, he opened his first restaurant, Saint Peter, in Sydney's Paddington, in 2016 to widespread acclaim. Two years later, the couple¬†established Fish Butchery, Australia's first sustainable fishmonger with a temperature-controlled ice-free zone where line-caught fish are dry-handled and cut to order. Josh's pioneering approach, including his revolutionary dry-ageing philosophy, is covered in his first book, \u003ci\u003eThe Whole Fish Cookbook\u003c\/i\u003e. Released in 2019, it garnered a swag of chef endorsements and international awards, including James Beard Book of the Year 2020. 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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. 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You'll discover the simple joy of early chai and omelette at Kyani and Co., of dawdling in Horniman Circle on a lazy morning, of eating your fill on Mohammed Ali Road, of strolling on the sands at Chowpatty at sunset or taking the air at Nariman Point at night.\u003cbr\u003e\u003cbr\u003eThis beautiful cookery book and its equally beautiful photography will transport you to Dishoom‚Äôs most treasured corners of an eccentric and charming Bombay. Read it, and you will find yourself replete with recipes and stories to share with all who come to your table.\u003cbr\u003e\u003cbr\u003e\u003cb\u003e'This book is a total delight. The photography, the recipes and above all, the stories. I've never read a book that has made me look so longingly at my suitcase' Nigel Slater  \u003c\/b\u003e\u003c\/p\u003e\u003ch4\u003eDetails\u003c\/h4\u003e\u003cp\u003eISBN13: 9781408890677\u003cbr\u003e\u003cspan\u003eFormat: Hardback\u003cbr\u003e\u003cspan\u003eNumber of Pages: 400\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): 27.2(H)x18.4(L)x3.6(W)1440\u003cbr\u003e\u003cspan\u003eWeight (gm): 1440\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\u003eDishoom serves a much-loved menu of Bombay comfort food and award-winning drinks in beautiful restaurants that each have a unique story. 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The photography, the recipes and above all, the stories. I've never read a book that has made me look so longingly at my suitcase -- Nigel Slater\u003cbr\u003eThere are few cookbooks that immerse you in their subject so thoroughly and so lovingly as \u003ci\u003eDishoom\u003c\/i\u003e. Part travel guide, part history, part food manual, this reads like a personal diary with a stonking recipe collection as a bonus. I could eat the Mattar Paneer every week and I probably will, with a Chilli Cheese Toast chaser -- Lulu Grimes\u003cbr\u003eLike its carefully observed, pitch perfect restaurants, Dishoom's cookbook is a feast for all the senses, and brings the restaurant's delicious dishes into the home kitchen. Every page is begging to be pored over and cooked from, each picture leaping from the page with atmosphere and generosity. It's a gorgeous thing -- Rosie Birkett\u003cbr\u003eShamil Thakrar‚Äôs intimate, rich and lyrical writing and stories, alongside striking photography, takes the reader on a ride from Koolar \u0026amp; Co caf√© to Marine Drive * Daily Telegraph *\u003cbr\u003eA tantalising foodie tour through the highways and byways of India‚Äôs largest metropolis * Sunday Express *\u003cbr\u003eThe results prove worth it every time, and the book is a pleasure to read * Daily Telegraph *\u003cbr\u003eOver 100 comfort food recipes - inspired by Parsi, Muslim, Hindu and Christian traditions - take you from dawn till dusk, starting with breakfast and ending with dinner and a nightcap. Given the time, I'd cook every single one of them * BBC Good Food Magazine *\u003cbr\u003e\u003ci\u003eDishoom: From Bombay with Love\u003c\/i\u003e is a delightful read. 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There are also 100 recipes for using up any amount of your most-eaten veg and ideas to help you use the foods that most often end up being thrown away.\u003c\/p\u003e\u003cp\u003eThis book is good for you, your pocket and the planet.\u003c\/p\u003e\u003ch4\u003eDetails\u003c\/h4\u003e\u003cp\u003eISBN13: 9780008172480\u003cbr\u003e\u003cspan\u003eFormat: Hardback\u003cbr\u003e\u003cspan\u003eNumber of Pages: 336\u003cbr\u003e\u003cspan\u003eEdition: \u003cbr\u003e\u003cspan\u003ePublication Date: 03 Mar 2021\u003cbr\u003e\u003cspan\u003ePublisher: HarperCollins Publishers\u003cbr\u003e\u003cspan\u003ePublication City, Country: London, United Kingdom\u003cbr\u003e\u003cspan\u003eDimensions (cm): 25.2(H)x19.5(L)x3.3(W)1180\u003cbr\u003e\u003cspan\u003eWeight (gm): 1180\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\u003eAnna Jones is a cook, food writer and stylist. 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. 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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. 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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. 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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":"greekish-everyday-recipes-with-greek-roots-9781526630667","title":"Greekish: Everyday recipes with Greek roots","description":"\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003e\"This food, from my Greekish sister, is exactly the kind I want to eat.\" -Jamie Oliver \u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eFrom the award-winning author of \u003ci\u003eNistisima\u003c\/i\u003e, fresh, refreshing, simple Greek-inspired recipes that bring big Mediterranean flavor every time.\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003e- - THE \u003ci\u003eSUNDAY TIMES\u003c\/i\u003e BESTSELLER - -\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003e120 STRAIGHT-FORWARD AND STRAIGHT-UP TASTY RECIPES FROM AWARD WINNING FOOD WRITER, GEORGINA HAYDEN\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eBrimming with vibrant, modern food that sings of the Mediterranean, \u003ci\u003eGreekish\u003c\/i\u003e is a must-have for simple recipes that are perfect any day of the week\u003c\/b\u003e.\u003cbr\u003e\u003cbr\u003e‚ÄòTHIS FOOD, FROM MY GREEKISH SISTER, IS EXACTLY THE KIND I WANT TO EAT‚Äô \u003cb\u003eJAMIE OLIVER\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e‚ÄòIf you like Greek food, you‚Äôll adore \u003ci\u003eGreekish\u003c\/i\u003e!‚Äô \u003cb\u003eItamar Srulovich, Honey \u0026amp; Co\u003c\/b\u003e\u003cbr\u003e‚ÄòSunshine on a plate‚Äô \u003cb\u003eTom Kerridge\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e____________________\u003cbr\u003e\u003cbr\u003e‚Äò\u003cb\u003eThis book? It‚Äôs Greek. \u003ci\u003eish\u003c\/i\u003e\u003c\/b\u003e. And if you are saying ‚Äòish‚Äô with a scrunched-up nose, a squinted eye and a slight wobble of the head or tilt of the hand, then you are on the right track. Truth be told, when it comes to writing recipes, sometimes hiding behind tradition actually makes life easier. You don‚Äôt like something? Take it up with my ancestors. But \u003cb\u003ethese Greekish dishes are all me\u003c\/b\u003e \u003cb\u003eand I think they‚Äôre some of the best I have written\u003c\/b\u003e. I hope that you love them, that they become part of your repertoire and that over time you make them your own.‚Äô \u003cbr\u003e\u003cbr\u003eInspired by her Greek-Cypriot roots and Greek travels, Georgina has collected recipes that are easy, bursting with flavour and sure to be cooked on repeat. With fewer ingredients and less stress, the recipes include familiar Mediterranean classics, as well as plenty of Greek-influenced dishes with Georgina‚Äôs twists.\u003cbr\u003e\u003cbr\u003eStandout recipes include:\u003cbr\u003e\u003cbr\u003e\u003cb\u003eFried sesame cheese bites\u003c\/b\u003e to serve up as an irresistible snack\u003cbr\u003e\u003cb\u003eTuna, egg and caper salad\u003c\/b\u003e to make an easy lunch\u003cbr\u003e\u003cb\u003eSticky aubergine and pomegranate tart\u003c\/b\u003e for a crowd-pleasing centrepiece\u003cbr\u003e\u003cb\u003eSpanakopita jacket potatoes\u003c\/b\u003e as a twist on the weeknight classic\u003cbr\u003e\u003cb\u003eOne-pot pastisio\u003c\/b\u003e for an easy meal everyone will love\u003cbr\u003e\u003cb\u003eMeat, fish and veggie kebabs\u003c\/b\u003e delivering the ultimate barbecue\u003cbr\u003e\u003cb\u003eBaklava cheesecake\u003c\/b\u003e as a show-stopping dessert\u003cbr\u003e\u003cbr\u003eThere are easy breakfasts, small dishes and snacks, salads, desserts and even whole sections of recipes inspired by the iconic spanakopita and baklava. \u003ci\u003eGreekish\u003c\/i\u003e is full of flavour-packed recipes that are easy, enticing and ready to be made your own.\u003cbr\u003e______________\u003cbr\u003e\u003cbr\u003e\u003cb\u003e‚ÄòVibrant, flavoursome food that everyone can enjoy‚Äô \u003c\/b\u003eTom Kerridge\u003cbr\u003e\u003cbr\u003e\u003cb\u003e‚ÄòSimple, vibrant, joyful dishes‚Äô\u003c\/b\u003e Jamie Oliver\u003cbr\u003e\u003cbr\u003e\u003cb\u003e‚ÄòGeorgina has a magic touch ‚Äì her food looks and tastes so beautiful and is always so easy to make‚Äô \u003c\/b\u003eItamar Srulovich, Honey \u0026amp; Co\u003cbr\u003e\u003cbr\u003e\u003cb\u003ePre-order Georgina‚Äôs brand new book \u003ci\u003eMEDesque\u003c\/i\u003e now\u003c\/b\u003e\u003c\/p\u003e\u003ch4\u003eDetails\u003c\/h4\u003e\u003cp\u003eISBN13: 9781526630667\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): 25.2(H)x19.4(L)x2.6(W)1059\u003cbr\u003e\u003cspan\u003eWeight (gm): 1059\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\u003eGeorgina Hayden is a cook, food writer and stylist from north London. She writes for publications such as \u003ci\u003eThe Telegraph\u003c\/i\u003e, \u003ci\u003eDelicious Magazine \u003c\/i\u003eand \u003ci\u003eObserver Food Monthly\u003c\/i\u003e, and in 2021 she won the Fortnum \u0026amp; Mason Best Cookery Writer Award for her work in \u003ci\u003eWaitrose Food\u003c\/i\u003e magazine. She has appeared on Radio 4‚Äôs \u003ci\u003eWoman‚Äôs Hour\u003c\/i\u003e, and regularly appears on Channel 4‚Äôs \u003ci\u003eSunday Brunch\u003c\/i\u003e and BBC1‚Äôs \u003ci\u003eSaturday Kitchen\u003c\/i\u003e.\u003cbr\u003e\u003cbr\u003eGrowing up above her grandparents‚Äô Greek Cypriot taverna, Georgina developed a love of cooking and storytelling through the recipes passed down to her. She started her career as food assistant, working at various food magazines, and then went on to join Jamie Oliver‚Äôs food team where she worked for 12 years. There she did everything from styling, developing and writing recipes for books and TV, magazines and campaigns. Her first book, \u003ci\u003eStirring Slowly\u003c\/i\u003e, was published in 2016, followed by the book about the food of her Cypriot family,\u003ci\u003e Taverna\u003c\/i\u003e, in 2019. Her third book, \u003ci\u003eNistisima: The secret to delicious Mediterranean vegan food \u003c\/i\u003ewas a Sunday Times bestseller and was voted Best Cookbook at the OFM and Fortnum \u0026amp; Mason Awards.\u003cbr\u003e\u003cbr\u003eGeorgina documents her recipes and food travels on her Instagram page: @georginahayden.\u003c\/p\u003e\u003ch4\u003eReviews\u003c\/h4\u003e'Simple, vibrant, joyful dishes. This food, from my \u003ci\u003eGreekish\u003c\/i\u003e sister, is exactly the kind I want to eat' * Jamie Oliver *\u003cbr\u003e'Sunshine on a plate. Vibrant, flavoursome food that everyone can enjoy' * Tom Kerridge *\u003cbr\u003e'Georgina has a magic touch ‚Äì her food looks and tastes so beautiful and is always so easy to make. If you like Greek food, you‚Äôll adore \u003ci\u003eGreekish\u003c\/i\u003e!' * Itamar Srulovich, Honey \u0026amp; Co *\u003cbr\u003e'With tantalizing photos, vegetarian and gluten-free options for most dishes, and kid-tested recipes, there is something here for everyone to savor.' * Library Journal *","brand":"Georgina Hayden","offers":[{"title":"Default Title","offer_id":46587145126105,"sku":"9781526630667","price":54.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0502\/9530\/8441\/files\/9781526630667_e6433c3b-83e3-4073-902f-57e17cbad34c.jpg?v=1746711748"},{"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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They divide their time between two sites in Melbourne and a shiny outpost in Sydney's Double Bay.\u003ch4\u003eReviews\u003c\/h4\u003e","brand":"Mike Russell","offers":[{"title":"Default Title","offer_id":46589668557017,"sku":"9781922616616","price":49.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0502\/9530\/8441\/files\/9781922616616_cc071536-c60b-4ddc-bafe-0db5e4f74cbb.jpg?v=1746710917"},{"product_id":"middle-eastern-feasts-modern-classics-from-the-mediterranean-to-the-arabian-sea-9781761500398","title":"Middle Eastern Feasts: Modern classics from the Mediterranean to the Arabian Sea","description":"","brand":"Michael Rantissi","offers":[{"title":"Default Title","offer_id":46589677371609,"sku":"9781761500398","price":39.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0502\/9530\/8441\/files\/9781761500398_3371be7c-c95c-4511-b438-f1830b977012.jpg?v=1746710817"},{"product_id":"ottolenghi-comfort-9781785038914","title":"Ottolenghi COMFORT","description":"","brand":"Yotam Ottolenghi","offers":[{"title":"Default Title","offer_id":46589685367001,"sku":"9781785038914","price":65.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0502\/9530\/8441\/files\/9781785038914_92ec2a64-7056-4b02-b337-b8b01c788f14.jpg?v=1746710695"},{"product_id":"why-i-cook-9781648291289","title":"Why I Cook","description":"\u003cp\u003eFrom an Emmy Award-winning celebrity chef, a cookbook that shares an exclusive look inside the mind and kitchen of the beloved restaurateur and TV personality * Named one of Amazon's Most Anticipated Cookbooks of Fall 2024\u003c\/p\u003eTom Colicchio cooked his first recipe at 13 years old-a stuffed eggplant from an issue of Cuisine magazine that he picked up out of boredom-and it changed his life. 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":"the-elements-of-baking-making-any-recipe-gluten-free-dairy-free-egg-free-or-vegan-the-sunday-times-bestseller-9781399712897","title":"The Elements of Baking: Making any recipe gluten-free, dairy-free, egg-free or vegan THE SUNDAY TIMES BESTSELLER","description":"\u003cp\u003e\u003cb\u003eLearn how to remove gluten, eggs and\/or dairy from any recipe with this fun, nerdy cookbook packed full of helpful tips and mouthwatering recipes. \u003c\/b\u003e\u003c\/p\u003e\u003cb\u003e'As soon as I read \u003ci\u003eThe Elements of Baking\u003c\/i\u003e, I knew it would have a permanent spot on my kitchen bookshelf.' Dorie Greenspan, \u003ci\u003eNew York Times \u003c\/i\u003ebestselling author of \u003ci\u003eBaking with Dorie\u003c\/i\u003e\u003c\/b\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eArmed with a PhD in Inorganic Chemistry, Katarina Cermelj lays out the science behind baking and the ingredients that make it work, so you can easily adapt your baking to your diet and lifestyle, and still make sure it tastes spectacular. With an abundance of mouth-watering recipes together with quantitative modification rules that you can use to convert any recipe into whatever version you fancy, \u003ci\u003eThe Elements of Baking \u003c\/i\u003ewill transform the way you think about ingredients. It will be a constant companion in the kitchen and the book you refer to every time you want to bake.\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eJust like the recipes of her popular baking blog \u003ci\u003eThe Loopy Whisk\u003c\/i\u003e, the recipes Katarina shares in her latest book are always approachable, reliable and incredibly delicious, ranging from savoury dishes like \u003cb\u003eGluten-free Cheesy Garlic Pull-apart Bread\u003c\/b\u003e and \u003cb\u003eVegan Veggie \u0026amp; Hummus Galette \u003c\/b\u003eto sweet delicacies like \u003cb\u003eDairy-free Apple Pie Cupcakes\u003c\/b\u003e and \u003cb\u003eEgg-free Lemon Swirl Cheesecake Bars\u003c\/b\u003e. And the gluten-free vegan chapter will delight anyone who has to avoid gluten, eggs and dairy, with recipes such as \u003cb\u003eGluten-free Vegan Cinnamon Rolls \u003c\/b\u003eand \u003cb\u003eGuten-free Vegan Lemon Meringue Cake\u003c\/b\u003e. \u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eWith a completely novel approach to baking and modifying recipes, \u003ci\u003eThe Elements of Baking \u003c\/i\u003ewill demystify allergy-friendly baking once and for all.\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003e\u003ci\u003eThe Elements of Baking \u003c\/i\u003ewas a Top 10 \u003ci\u003eSunday Times \u003c\/i\u003ebestseller in October 2024.\u003c\/b\u003e\u003ch4\u003eDetails\u003c\/h4\u003e\u003cp\u003eISBN13: 9781399712897\u003cbr\u003e\u003cspan\u003eFormat: Hardback\u003cbr\u003e\u003cspan\u003eNumber of Pages: 496\u003cbr\u003e\u003cspan\u003eEdition: \u003cbr\u003e\u003cspan\u003ePublication Date: 08 Oct 2024\u003cbr\u003e\u003cspan\u003ePublisher: Hodder \u0026amp; Stoughton\u003cbr\u003e\u003cspan\u003ePublication City, Country: United Kingdom\u003cbr\u003e\u003cspan\u003eDimensions (cm): 27(H)x20.2(L)x3.6(W)1869\u003cbr\u003e\u003cspan\u003eWeight (gm): 1869\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\u003eKatarina Cermelj is a food writer, photographer and creator of the popular baking blog, The Loopy Whisk, where she shares her sumptuous allergy-friendly recipes. She has a PhD in Inorganic Chemistry from the University of Oxford. Her scientific background, a love of research and a good deal of stubbornness allowed her to develop mouth-watering recipes suitable for a wide range of dietary restrictions, including gluten-, dairy- and egg-free. Originally from Slovenia, Katarina now lives near Oxford. She is the author of \u003ci\u003eBaked to Perfection\u003c\/i\u003e, which was the winner of the Fortnum and Mason Food and Drink Awards 2022 and winner of the Guild of Food Writer's Specialist Subject Award 2022.\u003ch4\u003eReviews\u003c\/h4\u003eMany of us avoid gluten, dairy or eggs, and most of us know others who do: this brilliant book is the one to reach for when you want to bake considerately. Katarina's recipes are delicious, foolproof and you'd simply not know that they are 'without' in any way. * Mark Diacono, author of Spice: A Cook's Companion *\u003cbr\u003eKat is the master of free-from recipes! Too often free-from recipes might look appealing but they often turn out to be a fail for bakers at home. Kat's recipes are tried and tested, and as a baker with little experience in this area, I know I can trust her to deliver a great recipe that's easy to follow and looks just as good as the stunning photography! * Matt Adlard, author of Bake it Better *\u003cbr\u003e\u003ci\u003eThe Elements of Baking\u003c\/i\u003e contains everything I love about a good baking book: detailed methods, beautiful photographs, delicious recipes, and just enough of the science behind them to make anyone feel like an expert. \u003ci\u003eThe Elements of Baking\u003c\/i\u003e practically and beautifully shares a wonderful message - baking is truly for everyone. * Erin Jeanne McDowell, author of The Book of Pie and host of Happy Baking *\u003cbr\u003eKat has achieved the impossible and created the most comprehensive, easy -to-understand, and visual guide to baking with dietary restrictions without sacrificing flavour or texture. Every question you've ever had about converting recipes is answered. This is so much more than a cookbook, it's a baking science bible! * Tessa Arias, creator of Handle the Heat *\u003cbr\u003eBrilliantly smart and poised to become the essential baking guide for folk who want to learn or love to bake. * Nik Sharma, James Beard Finalist and author of Veg-Table *\u003cbr\u003eFinally, we have a deliciously authoritative guide to creating the gluten-free, dairy-free, egg-free, and vegan baked treats of our dreams. Katarina takes away the guesswork of adapting our favourite recipes and gives every baker confidence in the kitchen. 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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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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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In this beautifully photographed and designed cookbook, Benn applies a lifetime of culinary knowledge and technique to the Saturday night soiree, offering over 70 recipes for showstopping starters, memorable main courses, stunning sides and dazzling desserts.¬†\u003cbr\u003e\u003cbr\u003e Discover how elements can be prepared in advance ‚Äì from sauces to stocks, cocktails, wine matches and music playlists ‚Äì to make hosting a breeze, with detailed menus such as Family Knows Best, The Italians Are Coming and Fancy Schmancy.¬†\u003cbr\u003e\u003cbr\u003e Dress up, casual: anything goes! \u003cb\u003eThe Dinner Party: A Chef's Guide To Home Entertaining¬†\u003c\/b\u003ewill help you create a night to remember.¬†\u003cbr\u003e ¬†\u003ch4\u003eDetails\u003c\/h4\u003e\u003cp\u003eISBN13: 9781743798966\u003cbr\u003e\u003cspan\u003eFormat: Hardback\u003cbr\u003e\u003cspan\u003eNumber of Pages: 240\u003cbr\u003e\u003cspan\u003eEdition: \u003cbr\u003e\u003cspan\u003ePublication Date: 02 Aug 2023\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)1336\u003cbr\u003e\u003cspan\u003eWeight (gm): 1336\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\u003eFine dining chef \u003cb\u003eMartin Benn \u003c\/b\u003ewas born in Hastings, England and began his career under the tutelage of Marco Pierre White. Moving to Australia in 1996, he became head chef of the legendary Tetsuya‚Äôs before opening Sepia restaurant in 2009 with his wife and partner, front-of-house star \u003cb\u003eVicki Wild\u003c\/b\u003e, to widespread acclaim. Most recently the \"culinary power couple\" (\u003ci\u003eThe Age\u003c\/i\u003e) opened the luxurious Society in Melbourne. 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An interview with the owner of a renowned cheese shop for his first article nearly proves a disaster because he speaks no French. As he goes on to cover celebrities and couturiers and improves his mastery of the language, he gradually learns what it means to be truly French. He attends a cocktail party with Yves St. Laurent and has dinner with Giorgio Armani. Over a superb lunch, it‚Äôs his landlady who ultimately provides him with a lasting touchstone for how to judge food: ‚Äúyou must understand the intentions of the cook.‚Äù At the city‚Äôs brasseries and bistros, he discovers real French cooking. Through a series of vivid encounters with culinary figures from Paul Bocuse to Julia Child to Ruth Reichl, Lobrano hones his palate and finds his voice. 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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. There are nearly a thousand entries in all, with 200 recipes and suggestions embedded throughout the text.\u003cbr\u003e\u003cbr\u003eNow featuring a new foreword by Bee Wilson and a fold-out poster of the flavour wheel, \u003ci\u003eThe Flavour Thesaurus\u003c\/i\u003e is a highly useful, and covetable, reference book for cooking - it will keep you up at night reading. \u003cbr\u003e\u003cbr\u003e\u003cb\u003eObserver Book of the Year\u003cbr\u003e\u003cbr\u003eBest Food Book ‚Äö√Ñ√¨ Andr‚àö¬© Simon Food \u0026amp; Drinks Awards \u003cbr\u003e\u003cbr\u003eBest First Book ‚Äö√Ñ√¨ Guild of Food Writers Awards\u003c\/b\u003e\u003c\/p\u003e\u003ch4\u003eDetails\u003c\/h4\u003e\u003cp\u003eISBN13: 9780747599777\u003cbr\u003e\u003cspan\u003eFormat: Hardback\u003cbr\u003e\u003cspan\u003eNumber of Pages: 400\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): 21.6(H)x13.5(L)527\u003cbr\u003e\u003cspan\u003eWeight (gm): 527\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\u003eNiki Segnit‚Äö√Ñ√¥s first book, \u003ci\u003eThe Flavour Thesaurus\u003c\/i\u003e, won the Andr‚àö¬© Simon Award for best food book and the Guild of Food Writers Award for best debut. 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. It lists more than 4,000 possible combinations of 99 flavours, with lots of recipes to inspire you * Kate Winslet, Harper's Bazaar *\u003cbr\u003eAn exquisite guide to combining flavours * Observer *\u003cbr\u003eEvery time I return to it, which is often, it makes me tingle with happy greed * Bee Wilson *\u003cbr\u003eSegnit cleared the path for me to break free of the hackneyed old classics and develop interesting pairings of my own * Ruby Tandoh *\u003cbr\u003eAn original and inspiring resource * Heston Blumenthal *\u003cbr\u003eIt has intrigued, inspired, amused and occasionally infuriated me all year, and will for years to come * Nigel Slater, Observer Books of the Year *\u003cbr\u003eEvery cook should own a copy ... [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. (Though don't make me choose between mustard and butter.)'\u003c\/b\u003e \u003ci\u003e‚Äì Felicity Cloake\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003e'An utterly indispensable guide to flavour and eating well' \u003c\/b\u003e‚Äì \u003ci\u003eNicola Lamb\u003c\/i\u003e\u003cbr\u003e_________\u003cbr\u003e\u003cbr\u003eAre you Team Ketchup or Team Mustard? What are your Top 3 condiments? And is butter really a condiment? Let Claire \u003cb\u003eguide you through the condiment world of flavou\u003c\/b\u003er starting with the \u003cb\u003eClassics\u003c\/b\u003e that we all know and love ‚Äì Ketchup, Mayonnaise, Mustard and Butter ‚Äì right through to \u003cb\u003eHot Sauces, Ferments and Pickles\u003c\/b\u003e (think Miso and Kimchi), \u003cb\u003eDressings \u0026amp; Oils, Fruit in Jars and Dips.  \u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eWith illustrations and charts throughout, \u003cb\u003e\u003ci\u003eThe Condiment Book \u003c\/i\u003ecovers everything\u003c\/b\u003e from failsafe \u003cb\u003erecipes \u003c\/b\u003efor much-loved condiments, \u003cb\u003ehundreds of variations and flavour pairings,\u003c\/b\u003e \u003cb\u003econdiments from across the globe,\u003c\/b\u003e \u003cb\u003efascinating historical facts\u003c\/b\u003e (did you know that Aztecs used chillis as a weapon?) ‚Äì it is the definitive guide to this class of food that isn‚Äôt strictly necessary yet to most of us is indispensable.\u003c\/p\u003e\u003ch4\u003eDetails\u003c\/h4\u003e\u003cp\u003eISBN13: 9781526669780\u003cbr\u003e\u003cspan\u003eFormat: Hardback\u003cbr\u003e\u003cspan\u003eNumber of Pages: 192\u003cbr\u003e\u003cspan\u003eEdition: Unabridged edition\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): 21.4(H)x15.6(L)x2.2(W)500\u003cbr\u003e\u003cspan\u003eWeight (gm): 500\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\u003eClaire Dinhut, also known as CondimentClaire on social media, is a creator, host, cook and writer with a deep passion for flavour. Having grown up in several countries, she is fascinated by the impact a specific flavour can make on a culture. A dual national of the US and France, she splits her time between London and her family home, a mill in the French countryside, where she enjoys gardening, foraging, harvesting and experimenting with taste. She is a Harvard educated historian with a focus on food, fashion and lifestyle and speaks French, Italian and Spanish.\u003ch4\u003eReviews\u003c\/h4\u003e\u003cp\u003e\u003ci\u003eThe Condiment Book\u003c\/i\u003e is an utterly indispensable guide to flavour and eating well. Claire's approach to making the most of every bite has truly improved the destiny of my breakfasts, lunches and dinners ‚Äì\u003cbr\u003eand all the snacks in between! With beautiful illustrations and her infectiously enthusiastic, informative and witty prose, Claire takes us on a fascinating journey. 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. (Though don‚Äôt make me choose between mustard and butter.) * Felicity Cloake *\u003cbr\u003eAll you need to know about 'a touche en plus' ('the extra touch' of Condiments! Make sure you check out the cheese 'Stinkometer' ;) * Manon Lagr√©ve *\u003cbr\u003eI love Claire‚Äôs love for a condiment. We have all stood at the fridge in the dark staring at half empty jars of pickles wondering what you can do with them‚Ķ If you want to discover flavour combos that will make you fall in love with food again then this book is for you. * Martyn Odell AKA Lagom Chef *\u003cbr\u003eIt‚Äôs rare to find a book that makes such a rich quantity of information feel so light and accessible, but Claire‚Äôs writing does just that. Indispensable for the kitchen novice through to seasoned pro, \u003ci\u003eThe \u003c\/i\u003e\u003ci\u003eCondiment \u003c\/i\u003e\u003ci\u003eBook\u003c\/i\u003e is not only useful, it‚Äôs \u003ci\u003ejoyful\u003c\/i\u003e. * Jordon Ezra King *\u003cbr\u003eWhen I got my hands on Claire Dinhut‚Äôs \u003ci\u003eThe Condiment Book\u003c\/i\u003e, I knew I was going to be taken on a flavour journey to the outskirts of flavourkind. This book is not only entertaining (am I learning or laughing, or both?) but a feast for the stomach and the mind as Claire takes us through a condiment super league, from kimchi to soy to ranch to all the ketchup and mayonnaise classics. * Lara Lee *","brand":"Claire Dinhut","offers":[{"title":"Default Title","offer_id":46609164009689,"sku":"9781526669780","price":29.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0502\/9530\/8441\/files\/9781526669780.jpg?v=1746708215"},{"product_id":"lets-eat-france-1-250-specialty-foods-375-iconic-recipes-350-topics-260-personalities-plus-hundreds-of-maps-charts-tricks-tips-and-anecdotes-and-everything-else-you-want-to-know-about-the-food-of-france-9781579658762","title":"Let's Eat France!: 1,250 specialty foods, 375 iconic recipes, 350 topics, 260 personalities, plus hundreds of maps, charts, tricks, tips, and anecdotes and everything else you want to know about the food of France","description":"\u003cp\u003eThe most joyful, most colorful, most compulsively readable French food bible\u003c\/p\u003eNamed a Best Food Book of the Year \/ Best Book to Gift by the New York Times Book Review, National Geographic, Houston Chronicle, The Guardian, Real Simple, and more \u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eThere's never been a book about food like Let's Eat France! \u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eA book that feels literally larger than life, it is a feast for food lovers and Francophiles, combining the completist virtues of an encyclopaedia and the obsessive visual pleasures of infographics with an enthusiast's unbridled joy. \u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eHere are classic recipes, including how to make a pot-au-feu, eight essential composed salads, pate en croute, blanquette de veau, choucroute, and the best ratatouille. 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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. 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