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Don’t save a great bottle for anything more than a rainy day.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003e-Jon Bonné\u003c\/em\u003e\u003c\/p\u003e","brand":"10 Speed Press","offers":[{"title":"Default Title","offer_id":45768721367335,"sku":"","price":14.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0715\/8703\/7479\/files\/B0606F1F-AD74-4898-AAED-0F86B6283A46.jpg?v=1703189831"},{"product_id":"state-bird-provisions-stuart-brioza-nicole-krasinski-w-jj-goode","title":"State Bird Provisions | Stuart Brioza + Nicole Krasinski w\/ JJ Goode","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cb data-mce-fragment=\"1\"\u003eThe debut cookbook from one of the country's most celebrated and pioneering restaurants, Michelin-starred State Bird Provisions in San Francisco. \u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eFew restaurants have taken the nation by storm in the way that State Bird Provisions has. 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In the debut cookbook from this acclaimed restaurant, Brioza and Krasinski share recipes for their most popular dishes along with stunning photography, and inspire readers to craft an unforgettable meal of textures, temperatures, aromas, and colors that excite all of the senses.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e-10 Speed Press\u003c\/p\u003e","brand":"10 Speed Press","offers":[{"title":"Default Title","offer_id":45768751579431,"sku":"","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0715\/8703\/7479\/files\/A4D78380-B1D0-4BED-A316-618DE4021722.jpg?v=1700417316"},{"product_id":"washoku-elizabeth-andoh","title":"Washoku | Elizabeth Andoh","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIn 1975,Gourmet magazine published a series on traditional Japanese food —the first of its kind in a major American food magazine — written by a graduate of the prestigious Yanagihara School of classical cuisine in Tokyo. Today, the author of that groundbreaking series, Elizabeth Andoh, is recognized as the leading English-language authority on the subject. She shares her knowledge and passion for the food culture of Japan in WASHOKU, an authoritative, deeply personal tribute to one of the world's most distinctive culinary traditions. Andoh begins by setting forth the ethos of washoku (traditional Japanese food), exploring its nuanced approach to balancing flavor, applying technique, and considering aesthetics hand-in-hand with nutrition. With detailed descriptions of ingredients complemented by stunning full-color photography, the book's comprehensive chapter on the Japanese pantry is practically a book unto itself. The recipes for soups, rice dishes and noodles, meat and poultry, seafood, and desserts are models of clarity and precision, and the rich cultural context and practical notes that Andoh provides help readers master the rhythm and flow of the washoku kitchen. Much more than just a collection of recipes, WASHOKU is a journey through a cuisine that is rich in history and as handsome as it is healthful.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e-10 Speed Press\u003c\/span\u003e\u003c\/p\u003e","brand":"10 Speed Press","offers":[{"title":"Default Title","offer_id":45768761606439,"sku":"","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0715\/8703\/7479\/files\/047D5D75-06D0-4B43-927F-323381B95BDE.jpg?v=1700417268"},{"product_id":"wild-fermentation-2nd-edition-sandor-ellix-katz","title":"Wild Fermentation 2nd Edition | Sandor Ellix Katz","description":"\u003cdiv aria-expanded=\"true\" class=\"a-expander-content a-expander-partial-collapse-content a-expander-content-expanded\" style=\"padding-bottom: 20px;\" data-mce-fragment=\"1\" data-mce-style=\"padding-bottom: 20px;\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eBread. Cheese. Wine. Beer. Coffee. Chocolate. Most people consume fermented foods and drinks every day. For thousands of years, humans have enjoyed the distinctive flavors and nutrition resulting from the transformative power of microscopic bacteria and fungi. \u003c\/span\u003e\u003cspan class=\"a-text-italic\" data-mce-fragment=\"1\"\u003eWild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e is the first cookbook to widely explore the culinary magic of fermentation.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Fermentation has been an important journey of discovery for me,\" writes author Sandor Ellix Katz. \"I invite you to join me along this effervescent path, well trodden for thousands of years yet largely forgotten in our time and place, bypassed by the superhighway of industrial food production.\"\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe flavors of fermentation are compelling and complex, quite literally alive. This book takes readers on a whirlwind trip through the wide world of fermentation, providing readers with basic and delicious recipes-some familiar, others exotic-that are easy to make at home.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe book covers vegetable ferments such as sauerkraut, kimchi, and sour pickles; bean ferments including miso, tempeh, dosas, and idli; dairy ferments including yogurt, kefir, and basic cheesemaking (as well as vegan alternatives); sourdough bread-making; other grain fermentations from Cherokee, African, Japanese, and Russian traditions; extremely simple wine- and beer-making (as well as cider-, mead-, and champagne-making) techniques; and vinegar-making. With nearly 100 recipes, this is the most comprehensive and wide-ranging fermentation cookbook ever published.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e-Chelsea Green Publishing\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Chelsea Green Publishing","offers":[{"title":"Default Title","offer_id":45789516005671,"sku":"","price":29.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0715\/8703\/7479\/files\/500701AA-FB89-4C34-8932-D858A5939E08.jpg?v=1700417189"},{"product_id":"cocktail-codex-alex-fauld-nick-fauchald-david-kaplan","title":"Cocktail Codex | Alex Fauld, Nick Fauchald + David Kaplan","description":"\u003cp data-mce-fragment=\"1\"\u003eABOUT \u003cem data-mce-fragment=\"1\"\u003eCOCKTAIL CODEX\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eFrom the authors of the bestselling and genre-defining cocktail book \u003cem data-mce-fragment=\"1\"\u003eDeath \u0026amp; Co\u003c\/em\u003e, \u003cem data-mce-fragment=\"1\"\u003eCocktail Codex \u003c\/em\u003eis a comprehensive primer on the craft of mixing drinks that employs the authors’ unique “root cocktails” approach to give drink-makers of every level the tools to understand, execute, and improvise both classic and original cocktails.\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003e \u003cbr data-mce-fragment=\"1\"\u003e \u003cstrong data-mce-fragment=\"1\"\u003eJAMES BEARD AWARD WINNER • WINNER OF THE TALES OF THE COCKTAIL SPIRITED AWARD® FOR BEST NEW COCKTAIL OR BARTENDING BOOK • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY \u003cem data-mce-fragment=\"1\"\u003eCHICAGO TRIBUNE\u003c\/em\u003e\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003e \u003cbr data-mce-fragment=\"1\"\u003e “There are only six cocktails.” So say Alex Day, Nick Fauchald, and David Kaplan, the visionaries behind the seminal craft cocktail bar Death \u0026amp; Co. In \u003cem data-mce-fragment=\"1\"\u003eCocktail Codex\u003c\/em\u003e, these experts reveal for the first time their surprisingly simple approach to mastering cocktails: the “root recipes,” six easily identifiable (and memorizable!) templates that encompass \u003cem data-mce-fragment=\"1\"\u003eall \u003c\/em\u003ecocktails: the old-fashioned, martini, daiquiri, sidecar, whisky highball, and flip. Once you understand the hows and whys of each “family,” you’ll understand why some cocktails work and others don’t, when to shake and when to stir, what you can omit and what you can substitute when you’re missing ingredients, why you like the drinks you do, and what sorts of drinks you should turn to—or invent—if you want to try something new.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e-10 Speed Press\u003c\/p\u003e","brand":"10 Speed Press","offers":[{"title":"Default Title","offer_id":45789545660711,"sku":"","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0715\/8703\/7479\/files\/847FAD1B-77D8-4620-81A6-2E8C65654BF7.jpg?v=1700415523"},{"product_id":"english-wine-oz-clarke","title":"English Wine | Oz Clarke","description":"\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eIt used to be the easiest way in the wine world to get a laugh start extolling the virtues of English wine. Oh, how they would chortle! And they had a point. Until the 1990s hardly any English wine was more than a curiosity to be drunk if you had no other choice. The old-fashioned view of English wine is that of a cottage industry made up of amateurs struggling with the mud and the drizzle. The modern view is of a country amazingly blessed with vast tracts of soil suitable for viticulture, much of it almost indistinguishable from the chalky slopes of Champagne and Chablis, and of a country taking full advantage of the vagaries of climate change to ripen Chardonnay and Pinot Noir to levels perfect for sparkling wine, and increasingly excellent still wines. And it wouldn't be far off the mark to say that England is now the newest of the New World, New Wave wine countries.The 1990s brought several pioneering sparkling wine producers to the fore led by Nyetimber and Breaky Bottom and suddenly England has found its wine vocation. Oz has long been a champion of English wines and this book helps you find the best wines, from fizz, whites, some impressive reds and even dessert and orange wines.One of the great pleasures of wine is to drink it where it is grown and made. Both wine handbook and armchair companion, English Wine is an essential book for all lovers of wine. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e-Harper Collins\u003c\/span\u003e\u003c\/p\u003e","brand":"Pavillion Books","offers":[{"title":"Default Title","offer_id":45789565452583,"sku":"","price":22.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0715\/8703\/7479\/files\/9285684C-F810-4D34-A238-091BEF3F61F9.jpg?v=1700416176"},{"product_id":"ever-green-vietnamese-andrea-nguyen","title":"Ever-Green Vietnamese | Andrea Nguyen","description":"\u003cdiv aria-expanded=\"true\" class=\"a-expander-content a-expander-partial-collapse-content a-expander-content-expanded\" style=\"padding-bottom: 20px;\" data-mce-fragment=\"1\" data-mce-style=\"padding-bottom: 20px;\"\u003e\n\u003cspan class=\"a-text-bold\" data-mce-fragment=\"1\"\u003ePlant-based cooking meets the dynamic flavors of Vietnamese cuisine in these 125+ recipes and variations—from the James Beard Award–winning author of \u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\" data-mce-fragment=\"1\"\u003eVietnamese Food Every Day\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eAlthough many people think of Vietnamese cooking as beefy pho and meat-filled sandwiches, traditional Vietnamese cooking has always involved a lot of plants and seafood and a little meat. In \u003c\/span\u003e\u003cspan class=\"a-text-italic\" data-mce-fragment=\"1\"\u003eEver-Green Vietnamese\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e, Andrea Nguyen details how cooks in her home country draw on their natural resourcefulness and Buddhist traditions to showcase a wide array of herbs and vegetables in flavorful, comforting recipes.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eFilled with the brilliant advice and exceptional teaching Nguyen is known for, the book offers recipes for flavor-boosting condiments and sauces (her incredible DIY vegan fish sauce), exciting ways to enjoy tofu, and dozens of vegetable-driven sides and mains, including a few that incorporate a bit of meat (many with vegetarian or vegan options). Home cooks will revel in Nguyen's ingenious recipes for:\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\n\u003cul class=\"a-unordered-list a-vertical\" data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan class=\"a-list-item\" data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003efavorite snacks, like \u003c\/span\u003e\u003cspan class=\"a-text-bold\" data-mce-fragment=\"1\"\u003eSmoky Tofu-Nori Wontons\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e and \u003c\/span\u003e\u003cspan class=\"a-text-bold\" data-mce-fragment=\"1\"\u003eSteamed Veggie Bao\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan class=\"a-list-item\" data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eVietnamese classics, like \u003c\/span\u003e\u003cspan class=\"a-text-bold\" data-mce-fragment=\"1\"\u003eFast Vegetarian Pho\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e and \u003c\/span\u003e\u003cspan class=\"a-text-bold\" data-mce-fragment=\"1\"\u003eBanh Mi with Vegan Mayonnaise and Bologna\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan class=\"a-list-item\" data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003esimple sides, like \u003c\/span\u003e\u003cspan class=\"a-text-bold\" data-mce-fragment=\"1\"\u003eNuoc Cham Cabbage Stir-Fry\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e and \u003c\/span\u003e\u003cspan class=\"a-text-bold\" data-mce-fragment=\"1\"\u003eGreen Mango, Beet, and Herb Salad\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan class=\"a-list-item\" data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003ewholesome hacks, like \u003c\/span\u003e\u003cspan class=\"a-text-bold\" data-mce-fragment=\"1\"\u003eSweet Potato and Shrimp Fritters\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e and \u003c\/span\u003e\u003cspan class=\"a-text-bold\" data-mce-fragment=\"1\"\u003eOven-Fried Crispy Shiitake Imperial Rolls\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cspan data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eFull of cultural context, loads of instruction, and practical cooking tips, \u003c\/span\u003e\u003cspan class=\"a-text-italic\" data-mce-fragment=\"1\"\u003eEver-Green Vietnamese \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eis perfect for anyone looking to incorporate plant-based Vietnamese cooking into their busy lives.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv aria-expanded=\"true\" class=\"a-expander-content a-expander-partial-collapse-content a-expander-content-expanded\" style=\"padding-bottom: 20px;\" data-mce-fragment=\"1\" data-mce-style=\"padding-bottom: 20px;\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e-10 Speed Press\u003c\/span\u003e\u003c\/div\u003e","brand":"10 Speed Press","offers":[{"title":"Default Title","offer_id":45789585244455,"sku":"","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0715\/8703\/7479\/files\/09806350-9E50-4A31-976D-B790AA6AFB1A.jpg?v=1700416196"},{"product_id":"flour-water-salt-yeast-ken-forkish","title":"Flour Water Salt Yeast | Ken Forkish","description":"\u003cdiv aria-expanded=\"true\" class=\"a-expander-content a-expander-partial-collapse-content a-expander-content-expanded\" style=\"padding-bottom: 20px;\" data-mce-fragment=\"1\" data-mce-style=\"padding-bottom: 20px;\"\u003e\n\u003cspan class=\"a-text-bold a-text-italic\" data-mce-fragment=\"1\"\u003eNEW YORK TIMES \u003c\/span\u003e\u003cspan class=\"a-text-bold\" data-mce-fragment=\"1\"\u003eBESTSELLER • From Portland's most acclaimed and beloved baker comes this must-have baking guide, featuring recipes for world-class breads and pizzas and a variety of schedules suited for the home baker.\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThere are few things more satisfying than biting into a freshly made, crispy-on-the-outside, soft-and-supple-on-the-inside slice of perfectly baked bread. For Portland-based baker Ken Forkish, well-made bread is more than just a pleasure—it is a passion that has led him to create some of the best and most critically lauded breads and pizzas in the country.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e In \u003c\/span\u003e\u003cspan class=\"a-text-italic\" data-mce-fragment=\"1\"\u003eFlour Water Salt Yeast\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e, Forkish translates his obsessively honed craft into scores of recipes for rustic boules and Neapolitan-style pizzas, all suited for the home baker. Forkish developed and tested all of the recipes in his home oven, and his impeccable formulas and clear instructions result in top-quality artisan breads and pizzas that stand up against those sold in the best bakeries anywhere.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e Whether you’re a total beginner or a serious baker, \u003c\/span\u003e\u003cspan class=\"a-text-italic\" data-mce-fragment=\"1\"\u003eFlour Water Salt Yeas\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003et has a recipe that suits your skill level and time constraints: Start with a straight dough and have fresh bread ready by supper time, or explore pre-ferments with a bread that uses biga or poolish. If you’re ready to take your baking to the next level, follow Forkish’s step-by-step guide to making a levain starter with only flour and water, and be amazed by the delicious complexity of your naturally leavened bread. Pizza lovers can experiment with a variety of doughs and sauces to create the perfect pie using either a pizza stone or a cast-iron skillet. \u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cspan class=\"a-text-italic\" data-mce-fragment=\"1\"\u003e Flour Water Salt Yeast\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e is more than just a collection of recipes for amazing bread and pizza—it offers a complete baking education, with a thorough yet accessible explanation of the tools and techniques that set artisan bread apart. Featuring a tutorial on baker’s percentages, advice for manipulating ingredients ratios to create custom doughs, tips for adapting bread baking schedules to fit your day-to-day life, and an entire chapter that demystifies the levain-making process,\u003c\/span\u003e\u003cspan class=\"a-text-italic\" data-mce-fragment=\"1\"\u003e Flour Water Salt Yeast\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e is an indispensable resource for bakers who want to make their daily bread exceptional bread.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv aria-expanded=\"true\" class=\"a-expander-content a-expander-partial-collapse-content a-expander-content-expanded\" style=\"padding-bottom: 20px;\" data-mce-fragment=\"1\" data-mce-style=\"padding-bottom: 20px;\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e-10 Speed Press\u003c\/span\u003e\u003c\/div\u003e","brand":"10 Speed Press","offers":[{"title":"Default Title","offer_id":45789628268839,"sku":"","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0715\/8703\/7479\/files\/1D6078C1-5DB9-4217-A366-DF086FE2A98D.jpg?v=1700416248"},{"product_id":"the-noma-guide-to-fermentation-rene-redzepi-david-zilber","title":"The Noma Guide to Fermentation | René Redzepi + David Zilber","description":"\u003cdiv aria-expanded=\"true\" class=\"a-expander-content a-expander-partial-collapse-content a-expander-content-expanded\" style=\"padding-bottom: 20px;\" data-mce-fragment=\"1\" data-mce-style=\"padding-bottom: 20px;\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan class=\"a-text-bold a-text-italic\" data-mce-fragment=\"1\"\u003eNew York Times\u003c\/span\u003e\u003cspan class=\"a-text-bold\" data-mce-fragment=\"1\"\u003e Bestseller\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan class=\"a-text-bold\" data-mce-fragment=\"1\"\u003eNamed one of the Best Cookbooks of the Year by the \u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\" data-mce-fragment=\"1\"\u003eChicago Tribune, New York Times, Boston Globe, San Francisco Chronicle, Atlanta Journal-Constitution, Houston Chronicle, Esquire, GQ, Eater\u003c\/span\u003e\u003cspan class=\"a-text-bold\" data-mce-fragment=\"1\"\u003e, and more\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan class=\"a-text-bold\" data-mce-fragment=\"1\"\u003eNamed one of the Best Cookbooks to Give as Gifts by \u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\" data-mce-fragment=\"1\"\u003eFood \u0026amp; Wine, Bon Appétit, Esquire, Field \u0026amp; Stream, New York Magazine’s The Strategist, The Daily Beast, Eater, Vogue, Business Insider, GQ, Epicurious\u003c\/span\u003e\u003cspan class=\"a-text-bold\" data-mce-fragment=\"1\"\u003e, and more\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan class=\"a-text-bold\" data-mce-fragment=\"1\"\u003e“An indispensable manual for home cooks and pro chefs.” —\u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\" data-mce-fragment=\"1\"\u003eWired\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e At Noma—four times named the world’s best restaurant—every dish includes some form of fermentation, whether it’s a bright hit of vinegar, a deeply savory miso, an electrifying drop of garum, or the sweet intensity of black garlic. Fermentation is one of the foundations behind Noma’s extraordinary flavor profiles. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e Now René Redzepi, chef and co-owner of Noma, and David Zilber, the chef who runs the restaurant’s acclaimed fermentation lab, share never-before-revealed techniques to creating Noma’s extensive pantry of ferments. And they do so with a book conceived specifically to share their knowledge and techniques with home cooks. With more than 500 step-by-step photographs and illustrations, and with every recipe approachably written and meticulously tested, \u003c\/span\u003e\u003cspan class=\"a-text-italic\" data-mce-fragment=\"1\"\u003eThe Noma Guide to Fermentation\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e takes readers far beyond the typical kimchi and sauerkraut to include koji, kombuchas, shoyus, misos, lacto-ferments, vinegars, garums, and black fruits and vegetables. And—perhaps even more important—it shows how to use these game-changing pantry ingredients in more than 100 original recipes. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e Fermentation is already building as the most significant new direction in food (and health). With \u003c\/span\u003e\u003cspan class=\"a-text-italic\" data-mce-fragment=\"1\"\u003eThe Noma Guide to Fermentation\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e, it’s about to be taken to a whole new level. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e-Artisan\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Artisan","offers":[{"title":"Default Title","offer_id":45789646389543,"sku":"","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0715\/8703\/7479\/files\/B63EBF62-0142-4BF4-9599-4FECDC8A38F4.jpg?v=1700417371"},{"product_id":"world-atlas-of-wine-8th-edition-hugh-johnson-jancis-robinson","title":"World Atlas of Wine 8th Edition | Hugh Johnson + Jancis Robinson","description":"\u003cp\u003e\u003cspan class=\"a-text-bold\" data-mce-fragment=\"1\"\u003e2020 JAMES BEARD AWARD WINNER\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e   \u003cbr data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold\" data-mce-fragment=\"1\"\u003eJANCIS ROBINSON - 2020 JAMES BEARD COOKBOOK HALL OF FAME HONOREE\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold\" data-mce-fragment=\"1\"\u003e\"The most useful single volume on wine ever published... If I owned only one wine book, it would be this one.\" - \u003c\/span\u003e\u003cspan class=\"a-text-bold\" data-mce-fragment=\"1\"\u003eAndrew Jefford, \u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\" data-mce-fragment=\"1\"\u003eDecanter\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold\" data-mce-fragment=\"1\"\u003eA major new edition of this landmark wine book that has sold 4.7 million copies worldwide. \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eFew wine books can be called classic, but the first edition of \u003c\/span\u003e\u003cspan class=\"a-text-italic\" data-mce-fragment=\"1\"\u003eThe World Atlas of Wine \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003emade publishing history when it appeared in 1971. It is recognized by critics as the essential and most authoritative wine reference work available. This eighth edition will bring readers, both old and new, up to date with the world of wine. \u003cbr data-mce-fragment=\"1\"\u003e   \u003cbr data-mce-fragment=\"1\"\u003e To reflect all the changes in the global wine scene over the past six years, the Atlas has grown in size to 416 pages and 22 new maps have been added to the wealth of superb cartography in the book. The text has been given a complete overhaul to address the topics of most vital interest to today's wine-growers and drinkers. With beautiful photography throughout, Hugh Johnson and Jancis Robinson, the world's most respected wine-writing duo, have once again joined forces to create a classic that no wine lover can afford to be without. \u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold\" data-mce-fragment=\"1\"\u003e\"\u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\" data-mce-fragment=\"1\"\u003eThe World Atlas of Wine\u003c\/span\u003e\u003cspan class=\"a-text-bold\" data-mce-fragment=\"1\"\u003e is the single most important reference book on the shelf of any wine student.\" - Eric Asimov, \u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\" data-mce-fragment=\"1\"\u003eNew York Times\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Lavada Wine Shop","offers":[{"title":"Default Title","offer_id":45789657825575,"sku":"","price":65.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0715\/8703\/7479\/files\/F6A43587-1069-4A70-A0BA-6597890DB7EA.jpg?v=1700417405"},{"product_id":"the-silver-spoon-classic-new-edition","title":"The Silver Spoon Classic : New Edition","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cp\u003e\u003cstrong\u003eA luxurious collection of the best recipes from the world's leading Italian cookbook - with all new photography and design\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFirst published in 1950, \u003cem\u003eIl Cucchiaio d'Argento\u003c\/em\u003e, or its English-language offspring \u003cem\u003eThe Silver Spoon\u003c\/em\u003e, is the ultimate compilation of traditional home-cooking Italian dishes. In this all-new luxurious book, \u003cem\u003eThe Silver Spoon Classic\u003c\/em\u003efeatures 170 of the very best-of-the-best recipes from Italy's incredibly diverse regions. Carefully selected from Phaidon's \u003cem\u003eSilver Spoon\u003c\/em\u003ecookbooks, which have sold more than one million copies worldwide, this new collection features exquisite photography of the dishes, is replete with elegant double ribbons for easy reference, and a sumptuous design and package, which makes for an ideal gift or keepsake for the amateur and serious chef. With dishes for all tastes and seasons, \u003cem\u003eThe Silver Spoon Classic\u003c\/em\u003e is the definitive guide to preparing the most important, authentic, and delicious Italian recipes.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e-Phaidon Press\u003c\/p\u003e","brand":"Phaidon","offers":[{"title":"Default Title","offer_id":45834122592551,"sku":"","price":54.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0715\/8703\/7479\/files\/image.webp?v=1690986740"},{"product_id":"on-vegetables-jeremy-fox","title":"On Vegetables | Jeremy Fox","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cp\u003e\u003cstrong\u003eThe highly anticipated cookbook from Jeremy Fox, the California chef who is redefining vegetable-based cuisine with global appeal\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eKnown for his game-changing approach to cooking with vegetables, Jeremy Fox first made his name at the Michelin-starred restaurant Ubuntu in Napa Valley. Today he is one of America's most talked-about chefs, celebrated for the ingredient-focused cuisine he serves at the Los Angeles restaurant, Rustic Canyon Wine Bar and Seasonal Kitchen. In his first book, Fox presents his food philosophy in the form of 160 approachable recipes for the home cook. \u003cem\u003eOn Vegetables\u003c\/em\u003e elevates vegetarian cooking, using creative methods and ingredient combinations to highlight the textures, flavours, and varieties of seasonal produce and including basic recipes for the larder.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e-Phaidon Press\u003c\/p\u003e","brand":"Phaidon","offers":[{"title":"Default Title","offer_id":45834191569191,"sku":"","price":49.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0715\/8703\/7479\/files\/image_9ddbe777-eb29-4162-8e8b-2a5e3d253a79.webp?v=1690987070"},{"product_id":"bread-is-gold-massimo-bottura","title":"Bread is Gold | Massimo Bottura","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cp\u003e\u003cstrong\u003eMassimo Bottura, the world's best chef, prepares extraordinary meals from ordinary and sometimes 'wasted' ingredients inspiring home chefs to eat well while living well.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv class=\"collapse show\" id=\"info1\" data-bs-parent=\"#extra-info\"\u003e\n\u003cdiv class=\"card card-body\"\u003e\n\u003cdiv class=\"cb-summary info1 preorder-target\" data-sku=\"9780714875361\"\u003e\n\u003cp\u003e'These dishes could change the way we feed the world, because they can be cooked by anyone, anywhere, on any budget. To feed the planet, first you have to fight the waste', Massimo Bottura\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eBread is Gold\u003c\/em\u003e is the first book to take a holistic look at the subject of food waste, presenting recipes for three-course meals from 45 of the world's top chefs, including Daniel Humm, Mario Batali, René Redzepi, Alain Ducasse, Joan Roca, Enrique Olvera, Ferran \u0026amp; Albert Adrià and Virgilio Martínez. These recipes, which number more than 150, turn everyday ingredients into inspiring dishes that are delicious, economical, and easy to make.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e-Phaidon Press\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Phaidon","offers":[{"title":"Default Title","offer_id":45834426876199,"sku":"","price":39.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0715\/8703\/7479\/files\/image_549db536-bfe4-48a1-a448-80594acec528.webp?v=1690988285"},{"product_id":"the-mexican-vegetarian-cookbook-margarita-carillo-arronte","title":"The Mexican Vegetarian Cookbook | Margarita Carillo Arronte","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cp\u003e \u003cstrong\u003e'Like the Mexican \u003cem\u003eJoy of Cooking\u003c\/em\u003e.' –  \u003cem\u003eBon Appétit\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv class=\"collapse show\" id=\"info1\" data-bs-parent=\"#extra-info\"\u003e\n\u003cdiv class=\"card card-body\"\u003e\n\u003cdiv class=\"cb-summary info1 preorder-target\" data-sku=\"9781838665265\"\u003e\n\u003cp\u003e\u003cstrong\u003eAn essential guide to vibrant, vegetarian Mexican home cooking, including naturally vegan, gluten-free, and dairy-free dishes – with more than 400 authentic everyday recipes for the home cook\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eVegetarian food is deeply woven into Mexico's diverse culinary history. 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