{"title":"Cooking - Methods - Professional","description":"\u003cp\u003eDiscover cooking method books, outdoor cooking techniques, and professional chef books. Explore Mediterranean diet cookbooks, vegan recipe books, and more at our best-selling online bookstore.\u003c\/p\u003e","products":[{"product_id":"the-noma-guide-to-fermentation-including-koji-kombuchas-shoyus-misos-vinegars-garums-lacto-ferments-and-black-fruits-and-vegetables-9781579657185","title":"The Noma Guide to Fermentation: Including Koji, Kombuchas, Shoyus, Misos, Vinegars, Garums, Lacto-Ferments, and Black Fruits and Vegetables","description":"\u003cb\u003e\u003ci\u003eNew York Times\u003c\/i\u003e Bestseller\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003eNamed one of the Best Cookbooks of the Year by the \u003ci\u003eChicago Tribune, New York Times, Boston Globe, San Francisco Chronicle, Atlanta Journal-Constitution, Houston Chronicle, Esquire, GQ, Eater\u003c\/i\u003e, and more\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003eNamed one of the Best Cookbooks to Give as Gifts by \u003ci\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\/i\u003e, and more\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003e\"An indispensable manual for home cooks and pro chefs.\" --\u003ci\u003eWired\u003c\/i\u003e\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eAt 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. \u003cp\u003e\u003c\/p\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, \u003ci\u003eThe Noma Guide to Fermentation\u003c\/i\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. \u003cp\u003e\u003c\/p\u003e Fermentation is already building as the most significant new direction in food (and health). With \u003ci\u003eThe Noma Guide to Fermentation\u003c\/i\u003e, it's about to be taken to a whole new level.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e René Redzepi,David Zilber\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Artisan Publishers\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 10\/16\/2018\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 456\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.56lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 10.10h x 7.80w x 1.60d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781579657185\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003ePublishers Weekly\u003c\/i\u003e 10\/01\/2018\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eRené Redzepi\u003c\/b\u003e is the chef and co-owner of Noma in Copenhagen, four times recognized as the world's best by the World's 50 Best Restaurants. Redzepi has twice appeared on the cover of \u003ci\u003eTime\u003c\/i\u003e magazine (and been named one of \u003ci\u003eTime'\u003c\/i\u003es 100 Most Influential People in the World); been featured in publications from the \u003ci\u003eNew York Times\u003c\/i\u003e to \u003ci\u003eWired\u003c\/i\u003e; and been profiled in two feature-length documentaries and countless national and international media outlets. His first book, \u003ci\u003eNoma: Time and Place in Nordic Cuisine\u003c\/i\u003e, was an IACP and James Beard Award winner. He is also the author of \u003ci\u003eA Work in Progress\u003c\/i\u003e. He lives with his wife, Nadine Levy Redzepi, and their three children. Find him on Instagram @reneredzepinoma and @nomacph. \u003cp\u003e\u003c\/p\u003e\u003cb\u003eDavid Zilber\u003c\/b\u003e is a chef and photographer who hails from Toronto, Canada. He has cooked from coast to coast across North America, most notably as a sous-chef at Hawksworth Restaurant in Vancouver. He has worked at Noma since 2014 and has served as director of its fermentation lab since 2016. He enjoys Jamaican patties and quantum physics. Find him on Instagram @david_zilber.\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"Ren\u0026#195;\u0026#169; Redzepi \/ Hardcover \/ English","offer_id":47280831135901,"sku":"9781579657185","price":60.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_7e603869-f330-460f-bc95-45ae90f56d0a.jpg?v=1759922110"},{"product_id":"the-pizza-bible-the-worlds-favorite-pizza-styles-from-neapolitan-deep-dish-wood-fired-sicilian-calzones-and-focaccia-to-new-york-new-haven-de-9781607746058","title":"The Pizza Bible: The World's Favorite Pizza Styles, from Neapolitan, Deep-Dish, Wood-Fired, Sicilian, Calzones and Focaccia to New York, New Haven, De","description":"\u003cb\u003eA comprehensive guide to making pizza, covering nine different regional styles--including Neapolitan, Roman, Chicago, and Californian--from 12-time world Pizza Champion Tony Gemignani. \u003c\/b\u003e\u003cp\u003e\u003c\/p\u003eEveryone loves pizza! From fluffy Sicilian pan pizza to classic Neapolitan margherita with authentic charred edges, and from Chicago deep-dish to cracker-thin, the pizza spectrum is wide and wonderful, with something to suit every mood and occasion. And with so many fabulous types of pie, why commit to just one style? \u003ci\u003eThe Pizza Bible\u003c\/i\u003e is a complete master class in making delicious, perfect, pizzeria-style pizza at home, with more than seventy-five recipes covering every style you know and love, as well as those you've yet to fall in love with. Pizzaiolo and twelve-time world pizza champion Tony Gemignani shares all his insider secrets for making amazing pizza in home kitchens. \u003cp\u003e\u003c\/p\u003eWith \u003ci\u003eThe Pizza Bible\u003c\/i\u003e, you'll learn the ins and outs of starters, making dough, assembly, toppings, and baking, how to rig your home oven to make pizza like the pros, and all the tips and tricks that elevate home pizza-making into a craft.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Tony Gemignani\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Ten Speed Press\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 10\/28\/2014\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 320\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 3.05lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 10.10h x 8.50w x 1.10d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781607746058\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003ePublishers Weekly\u003c\/i\u003e 07\/21\/2014\u003cbr\u003e\u003ci\u003eBooklist\u003c\/i\u003e 10\/01\/2014 pg. 26\u003cbr\u003e\u003ci\u003ePeople Weekly\u003c\/i\u003e 11\/17\/2014 pg. 42\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eTONY GEMIGNANI \u003c\/b\u003eis the chef and owner of seven restaurants: Tony's Pizza Napoletana, Capo's, and Tony's Coal-Fired Pizza in San Francisco, Pizza Rock in Sacramento and Las Vegas, Tony's of North Beach and Slice House by Tony Gemignani in Rohnert Park. He's also the co-owner of the International School of Pizza in San Francisco. Gemignani has been making pizza for over 20 years and holds an impressive set of awards.\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"Tony Gemignani \/ Hardcover \/ English","offer_id":47281789730973,"sku":"9781607746058","price":42.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_58490ba6-5858-4d92-ac84-77cc4bf901b9.jpg?v=1759936147"},{"product_id":"the-king-arthur-baking-school-lessons-and-recipes-for-every-baker-9781682686157","title":"The King Arthur Baking School: Lessons and Recipes for Every Baker","description":"\u003cp\u003e \u003cstrong\u003eA \u003cem\u003eFood \u0026amp; Wine\u003c\/em\u003e Best Cookbook of 2022\u003c\/strong\u003e \u003c\/p\u003e\u003cp\u003eBaking is a craft, one that has been celebrated by King Arthur Baking Company for more than two centuries. Their Baking School, an essential part of the King Arthur community, is now a book to cherish. It reflects a curriculum that has been honed and refined over the years, with instructors who are experts not just at baking, but at \u003cem\u003eteaching baking\u003c\/em\u003e. The recipes, notes, instructive photographs, and thoughtfully organized chapters here reflect this depth of experience. From Yeast Breads to Sourdough, Laminated Pastries to Pies and Tarts, Cookies to Cake, readers gain confidence as they play in the kitchen and build new skills. King Arthur's unique approach is friendly and accessible to all levels, focusing on the \"how\" and \"why.\" So much of the magic of baking is understanding how the ingredients interact, trusting when bread dough is proofed, appreciating how buttercream comes together. Welcome to \u003cem\u003eBaking School\u003c\/em\u003e!\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e King Arthur Baking Company\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Countryman Press\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 10\/11\/2022\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 416\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 3.03lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 10.10h x 8.30w x 1.26d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781682686157\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003ePublishers Weekly\u003c\/i\u003e 09\/19\/2022\u003cbr\u003e\u003ci\u003eBooklist\u003c\/i\u003e 10\/01\/2022 pg. 16\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e\u003ci\u003eKing Arthur Baking Company:\u003c\/i\u003e\u003c\/b\u003e - \u003cstrong\u003eKing Arthur Baking Company\u003c\/strong\u003e has been a trusted baking resource since 1790, providing expert guidance, inspiration, and premium baking products, along with workshops and classes at its two respected baking schools (Vermont and Washington State).","brand":"booksdeli.com","offers":[{"title":"King Arthur Baking Company \/ Hardcover \/ English","offer_id":47282922094749,"sku":"9781682686157","price":60.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_9d33f679-f43d-43a8-8203-a975d1fbf941.jpg?v=1759956863"},{"product_id":"mastering-pasta-the-art-and-practice-of-handmade-pasta-gnocchi-and-risotto-a-cookbook-9781607746072","title":"Mastering Pasta: The Art and Practice of Handmade Pasta, Gnocchi, and Risotto [A Cookbook]","description":"\u003cb\u003eThe award-winning master of Italian cuisine shares his vast knowledge of pasta, gnocchi, and risotto in this inspiring, informative primer featuring expert tips and techniques, and more than 100 recipes.\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e\"The bible of all things pasta.\"--Michael Symon, chef, restaurateur, television personality, and author\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eIn \u003ci\u003eMastering Pasta, \u003c\/i\u003eMarc Vetri's personal stories of travel and culinary discovery in Italy appear alongside his easy-to-follow, detailed explanations of how to make and enjoy fresh handmade pasta. Whether you're a home cook or a professional, you'll learn how to make more than thirty different types of pasta dough, from versatile egg yolk dough, to extruded semolina dough, to a variety of flavored pastas--and form them into shapes both familiar and unique. In dishes ranging from classic to innovative, Vetri shares his coveted recipes for stuffed pastas, baked pastas, and pasta sauces. He also shows you how to make light-as-air gnocchi and the perfect dish of risotto. \u003cp\u003e\u003c\/p\u003eLoaded with useful information, including the best way to cook and sauce pasta, suggestions for substituting pasta shapes, and advance preparation and storage notes, \u003ci\u003eMastering Pasta\u003c\/i\u003e offers you all of the wisdom of a pro. For cooks who want to take their knowledge to the next level, Vetri delves deep into the science of various types of flour to explain pasta's uniquely satisfying texture and how to craft the very best pasta by hand or with a machine. \u003ci\u003eMastering Pasta\u003c\/i\u003e is the definitive work on the subject and the only book you will ever need to serve outstanding pasta dishes in your own kitchen.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Marc Vetri,David Joachim\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Ten Speed Press\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 03\/17\/2015\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 272\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.60lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.70h x 8.70w x 0.90d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781607746072\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003ePublishers Weekly\u003c\/i\u003e 12\/01\/2014\u003cbr\u003e\u003ci\u003eLibrary Journal\u003c\/i\u003e 02\/15\/2015 pg. 124\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cp\u003e\u003cb\u003eMarc Vetri\u003c\/b\u003e is the chef and founder of Philadelphia's Vetri Family of Restaurants, which operates a collection of the country's most critically acclaimed Italian restaurants: Vetri, Osteria (Philadelphia and Moorestown, NJ), Amis, Alla Spina, Pizzeria Vetri, and Lo Spiedo. Classically trained in Bergamo, Italy, Vetri is known the world over for bringing a bold, contemporary sensibility to classic Italian cooking. He is a member of \u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e magazine's 1999 \"Best New Chefs\" class and the 2005 winner of the James Beard Award for \"Best Chef Mid-Atlantic.\" He is also the author of two cookbooks, \u003ci\u003eIl Viaggio di Vetri\u003c\/i\u003e and \u003ci\u003eRustic Italian Food\u003c\/i\u003e. Outside the kitchen, Vetri is the driving force behind the Vetri Foundation, a non-profit organization whose mission is to help kids experience the connection between healthy eating and healthy living. He lives in Philadelphia with his wife, Megan, and their three children. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003eDavid Joachim\u003c\/b\u003e has authored, edited, or collaborated on more than forty cookbooks, including the multi-award-winner \u003ci\u003eThe Science of Good Food\u003c\/i\u003e and million-copy bestselling series \u003ci\u003eA Man, A Can, A Plan\u003c\/i\u003e. He writes a column for \u003ci\u003eFine Cooking\u003c\/i\u003e magazine called \"The Science Of . . .\" and his writing and recipes have appeared in numerous magazines such as \u003ci\u003eUSA Today\u003c\/i\u003e, \u003ci\u003eMen's Health\u003c\/i\u003e, \u003ci\u003eBetter Homes \u0026amp; Gardens\u003c\/i\u003e, \u003ci\u003eCooking Light\u003c\/i\u003e, \u003ci\u003eWomen's Health\u003c\/i\u003e, \u003ci\u003eCook's Illustrated\u003c\/i\u003e, \u003ci\u003eFine Cooking\u003c\/i\u003e, and \u003ci\u003eBicycling\u003c\/i\u003e. He is also the co-founder of Chef Salt, a line of artisanal salt seasonings. Joachim lives in Center Valley, PA, and his favorite cooking tool is a leaf blower.\u003cbr\u003e\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"Marc Vetri \/ Hardcover \/ English","offer_id":47283581583517,"sku":"9781607746072","price":52.08,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_af4ad153-c445-4706-a5ae-61477636ba7b.jpg?v=1759968389"},{"product_id":"oaxaca-home-cooking-from-the-heart-of-mexico-9781419735424","title":"Oaxaca: Home Cooking from the Heart of Mexico","description":"\u003cb\u003eBricia Lopez's \u003ci\u003eOaxaca \u003c\/i\u003eis a colorful celebration of Oaxacan cuisine from her family's landmark Guelaguetza restaurant in Los Angeles, co-written with food writer Javier Cabral.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003e\"Bricia and her family are true culinary ambassadors, sharing the ingredients, the stories, and the flavors of her native Oaxaca. . . . Now we all get the chance to hear the stories and taste the food that makes Oaxaca one of the best places to eat on Earth.\" ―José Andrés, chef, entrepreneur, philanthropist\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e Oaxaca is the culinary heart of Mexico, and since opening its doors in 1994, Guelaguetza has been the center of life for the Oaxacan community in Los Angeles. \u003cp\u003e\u003c\/p\u003e The first true introduction to Oaxacan cuisine by a native family, each dish articulates their story, from Oaxaca to the streets of Los Angeles and beyond. Showcasing the \"soul food\" of Mexico, \u003ci\u003eOaxaca\u003c\/i\u003e offers 140 authentic-yet-accessible recipes using some of the purest pre-Hispanic and Indigenous ingredients available. \u003cp\u003e\u003c\/p\u003e Sections and recipes include: \u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eThe Staples of Oaxaca \u003c\/b\u003e\u003cul\u003e\n\u003cli\u003e\u003cb\u003e​Masa\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eHuevo en Frijol\u003c\/b\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eAntojitos Oaxaquenos (Tamales and Finger Foods)\u003c\/b\u003e\u003cul\u003e\n\u003cli\u003e\u003cb\u003e​Tamales de Mole Negro\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eTacos de Chapulin y Chicharrón\u003c\/b\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eSopas y Caldos (Soups)\u003c\/b\u003e\u003cul\u003e\n\u003cli\u003e\u003cb\u003e​Pollo en Salsa Verde con Papas y Nopales\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eCaldo de Pata\u003c\/b\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eOur Moles\u003c\/b\u003e\u003cul\u003e\n\u003cli\u003e\u003cb\u003e​Mole Negro\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eMole Verde con Puerco\u003c\/b\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eFamily Meals\u003c\/b\u003e\u003cul\u003e\n\u003cli\u003e\u003cb\u003e​Chiles Rellenos de Picadillo\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eTacos de Barbacoa de Chivo\u003c\/b\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eBreakfast\u003c\/b\u003e\u003cul\u003e\n\u003cli\u003e\u003cb\u003e​Chilaquiles\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eHuevos Rancheros\u003c\/b\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eSalsas\u003c\/b\u003e\u003cul\u003e\n\u003cli\u003e\u003cb\u003e​Salsa de Tomatillo\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eGuacamole\u003c\/b\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eMezcal Cocktails, Aguas Frescas, and Our Michelada\u003c\/b\u003e\u003cul\u003e\n\u003cli\u003e\u003cb\u003e​Pasión de Oaxaca\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eSparkling Limonada\u003c\/b\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eAnd more!\u003c\/b\u003e\u003c\/li\u003e\n\u003c\/ul\u003e \u003cbr\u003e Lopez writes in her introduction, \"In Zapoteco, the thousand-year-old Indigenous language still spoken in Oaxaca, the word for \u003ci\u003eaciento \u003c\/i\u003e(pork rind paste) is the same word that is used for children, which is the name of the toasted chicharron paste that we smear on tortillas. That is how important food is to us. In our Indigenous languages, we use our staple food to describe us as children.\" When you try her recipes, you'll know why food and life are so connected, vibrant, and essential to the people of Oaxaca. \u003cp\u003e\u003c\/p\u003e From their signature pink horchata to the formula for the Lopez's award-winning mole negro, \u003ci\u003eOaxaca \u003c\/i\u003edemystifies this essential cuisine. \u003cp\u003e\u003c\/p\u003e Packed with mouth-watering color photographs.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Bricia Lopez,Javier Cabral\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Harry N. Abrams\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 10\/22\/2019\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 320\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 3.55lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 10.70h x 8.80w x 1.30d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781419735424\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003eLibrary Journal\u003c\/i\u003e 01\/01\/2020 pg. 95\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eBricia Lopez\u003c\/b\u003e comes from a long lineage of Oaxaca Mezcal craftsmen and grew up in her grandmother's kitchen. Lopez is the co-proprietor of Guelaguetza. Lopez lives in Los Angeles. \u003cp\u003e\u003c\/p\u003e\u003cb\u003eJavier Cabral\u003c\/b\u003e created the critically acclaimed food blog \u003ci\u003eTeenage Gluster\u003c\/i\u003e when he was only 16. A former West Coast staff writer for \u003ci\u003eMunchies\u003c\/i\u003e, he has written for numerous publications, including the \u003ci\u003eLos Angeles Times\u003c\/i\u003e, \u003ci\u003eSaveur\u003c\/i\u003e, and \u003ci\u003eLucky Peach\u003c\/i\u003e. Cabral lives in Los Angeles.\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"Bricia Lopez \/ Hardcover \/ English","offer_id":47283597705373,"sku":"9781419735424","price":60.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_f8920f31-d0eb-4883-a808-623a5223580b.jpg?v=1759968813"},{"product_id":"sous-vide-at-home-the-modern-technique-for-perfectly-cooked-meals-a-cookbook-9780399578069","title":"Sous Vide at Home: The Modern Technique for Perfectly Cooked Meals [A Cookbook]","description":"\u003cb\u003eA beginner's guide to sous vide, offering 100+ tender and succulent dishes cooked to perfection--from the creator of Nomiku, the first affordable sous vide machine\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e\"\u003ci\u003eSous Vide at Home \u003c\/i\u003egives every home cook the techniques and recipes they need to revolutionize the way they make food.\"--Hugh Acheson, author of \u003ci\u003eHow to Cook\u003c\/i\u003e\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eLearn how to make the perfect sous vide meal with this easy-to-follow cookbook that clearly illustrates how to harness the power of sous vide technology to achieve restaurant-quality dishes in the comfort of your own kitchen. Discover the stress-free way to cook a delicious (and never dry!) Thanksgiving turkey along with all the trimmings, classics like \u003cb\u003ePerfect Sous Vide Steak and Duck Confit\u003c\/b\u003e, and next-level appetizers like \u003cb\u003eDeep Fried Egg Yolks\u003c\/b\u003e. \u003cp\u003e\u003c\/p\u003eIncluding over 100 recipes for everything from \u003cb\u003eHalibut Tostadas, Grilled Asparagus with Romesco, \u003c\/b\u003e and \u003cb\u003eChicken Tikka Masala, \u003c\/b\u003e to\u003cb\u003e Dulce de Leche, Hassle-Free Vanilla Ice Cream, \u003c\/b\u003e and even homemade \u003cb\u003eCoffee-Cardamom Bitters\u003c\/b\u003e, \u003ci\u003e Sous Vide at Home\u003c\/i\u003e has you covered for every occasion.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Lisa Q. Fetterman,Meesha Halm,Scott Peabody\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Ten Speed Press\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 11\/01\/2016\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 288\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.70lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 10.20h x 8.30w x 0.90d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780399578069\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003ePublishers Weekly\u003c\/i\u003e 07\/04\/2016\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003eLisa Q. Fetterman is the founder and CEO of Nomiku, makers of the first home immersion circulator and the author of \u003ci\u003eSous Vide Made Simple. \u003c\/i\u003eShe has been featured in \u003ci\u003eWired\u003c\/i\u003e, MAKE, and \u003ci\u003eForbes\u003c\/i\u003e, and was named on both \u003ci\u003eForbes\u003c\/i\u003e' and Zagat Survey's 30 Under 30 lists for her pioneering work in the food space. Lisa earned a BA in Journalism from NYU and honed her culinary sensibilities working at some of the top restaurants in the country, including Babbo, Jean-Georges, and Saison. \u003cp\u003e\u003c\/p\u003eScott Peabody is a professional chef with more than a decade and a half of experience. He attended the Culinary Institute of America in Hyde Park before cutting his teeth in New York City, toiling in the kitchens of renowned chefs Jean-Georges Vongerichten and Thomas Keller, where he was initiated into the mysteries of sous vide cooking. Scott provided the recipes and culinary direction for \u003ci\u003eSous Vide Made Simple\u003c\/i\u003e as well as \u003ci\u003eSous Vide at Home\u003c\/i\u003e. \u003cp\u003e\u003c\/p\u003eMeesha Halm is a content strategist, cookbook whisperer, and digital storyteller. She is the author of more than 20 restaurant guides and cookbooks including \u003ci\u003eThe Balsamic Vinegar Cookbook\u003c\/i\u003e and \u003ci\u003eSavoring the Wine Countr\u003c\/i\u003ey, and she is a co-author of \u003ci\u003eSous Vide Made Simple\u003c\/i\u003e. She's served as a local editor for Zagat Survey, video producer for Tastemade, and cookbook editor at Collins. Her writing and videos have appeared on The Food Network, Tasting Table, Zagat, Michelin, Bravo, and Tastemade.\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"Lisa Q. Fetterman \/ Hardcover \/ English","offer_id":47283938328733,"sku":"9780399578069","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_f28f0922-882d-4e31-852b-4d7298e40e81.jpg?v=1759976441"},{"product_id":"the-french-chef-cookbook-9780593537473","title":"The French Chef Cookbook","description":"\u003cb\u003eA beautiful new edition of the beloved cookbook capturing the spirit of Julia Child's debut TV show, which made her a star and is now featured as the centerpiece of Max's \u003ci\u003eJulia. \u003c\/i\u003e\u003c\/b\u003e\u003cp\u003e\u003c\/p\u003eThe French Chef Cookbook is a comprehensive (Aïoli to Velouté, Bouillabaisse to Ratatouille) collection of more than 300 classic French recipes. \u003cp\u003e\u003c\/p\u003eBy 1963, Julia Child had already achieved widespread recognition as the bestselling author of \u003ci\u003eMastering the Art of French Cooking\u003c\/i\u003e, but it wasn't until her television debut with \u003ci\u003eThe French Chef\u003c\/i\u003e that she became the superstar we know and love today. Over the course of ten seasons, millions of Americans learned not only how to cook, but how to embrace food. The series completely changing the way that we eat today, and it earned Julia a Peabody Award in 1965 and an Emmy Award in 1966. \u003cp\u003e\u003c\/p\u003eFrom that success came \u003ci\u003eThe French Chef Cookbook, \u003c\/i\u003e Julia's first solo cookbook, written with all the wit, wisdom, and joie de vivre for which she is rightly remembered. Organized by episode--\"Dinner in a Pot,\" \"Caramel Desserts,\" \"Beef Gets Stewed Two Ways\"--the book, like the television show on which it is based, is a complete French culinary education, packed with more than 300 delectable recipes--including timeless classics like Cassoulet, Vichyssoise, Coq au Vin, Croissants, and Chocolate Mousse. \u003cp\u003e\u003c\/p\u003eThe definitive companion to Julia's groundbreaking television series, \u003ci\u003eThe French Chef Cookbook\u003c\/i\u003e is now available in a beautiful new edition, sixty years after Julia first took to the airwaves.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Julia Child\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Knopf Publishing Group\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 11\/21\/2023\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 496\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.55lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.22h x 7.34w x 1.29d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780593537473\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003eShelf Awareness\u003c\/i\u003e 12\/15\/2023\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003eJULIA CHILD was born in Pasadena, California. She graduated from Smith College and worked for the OSS during World War II; afterward she lived in Paris, studied at the Cordon Bleu, and taught cooking with Simone Beck and Louisette Bertholle, with whom she wrote the first volume of \u003ci\u003eMastering the Art of French Cooking. \u003c\/i\u003eIn 1963, Boston's WGBH launched \u003ci\u003eThe French Chef\u003c\/i\u003e television series. Several public television shows and numerous cookbooks followed. She died in 2004.\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"Julia Child \/ Hardcover \/ English","offer_id":47283974570141,"sku":"9780593537473","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_eb470c19-e725-42fb-b006-dadddb857be7.jpg?v=1759977174"},{"product_id":"escoffier-the-complete-guide-to-the-art-of-modern-cookery-9780470900277","title":"Escoffier: The Complete Guide to the Art of Modern Cookery","description":"\u003cb\u003e\u003ci\u003eThe culinary bible that first codified French cuisine--now in an updated English translation with Forewords from Chefs Heston Blumenthal and Tim Ryan\u003c\/i\u003e\u003c\/b\u003e \u003cp\u003eWhen Georges Auguste Escoffier published the first edition of \u003ci\u003eLe Guide Culinaire\u003c\/i\u003e in 1903, it instantly became the must-have resource for understanding and preparing French cuisine. More than a century later, it remains the classic reference for professional chefs. This book is the only completely authentic, unabridged English translation of Escoffier's classic work.\u003c\/p\u003e \u003cp\u003eTranslated from the 1921 Fourth Edition, this revision includes all-new Forewords by Heston Blumenthal, chef-owner of the Michelin three-star-rated Fat Duck restaurant, and Chef Tim Ryan, President of The Culinary Institute of America, along with Escoffier's original Forewords, a memoir of the great chef by his grandson Pierre, and more than 5,000 narrative recipes for all the staples of French cuisine.\u003c\/p\u003e \u003cul\u003e \u003cli\u003eIncludes more than 5,000 recipes in narrative form for everything from sauces, soups, garnishes, and hors d?oeuvres to fish, meats, poultry, and desserts\u003c\/li\u003e \u003cli\u003eIdeal for professional chefs, culinary students, serious home cooks, food history buffs, and unrepentant foodies\u003c\/li\u003e \u003cli\u003eThe only unabridged English translation of Escoffier's original text, in a sleek, modern design\u003c\/li\u003e \u003c\/ul\u003e For anyone who is serious about French food, modern cooking, or culinary history, \u003ci\u003eEscoffier's Complete Guide to the Art of Modern Cookery\u003c\/i\u003e is the ultimate guide and cookbook.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e H. L. Cracknell,R. J. Kaufmann,Georges Auguste Escoffier\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Wiley\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 06\/07\/2011\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 646\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 4.40lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.80h x 7.80w x 1.90d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780470900277\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cp\u003e\u003cb\u003eGeorges Auguste Escoffier (1846-1935)\u003c\/b\u003e was born in a village near Nice called Villeneuve Loubet. His father, a blacksmith, arranged for his thirteen-year-old son to work in one of the better restaurants in Nice. When Escoffier was nineteen, the owner of the most fashionable Paris restaurant, the Petit Moulin Rouge, invited him to join his team. From Paris he went to Monte Carlo, and in 1884 met César Ritz. In 1890, Escoffier and Ritz were called to the Savoy Hotel in London as \"chef des cuisines and head of restaurant services\" and \"general manager\" respectively. They went on to open the Ritz Hotel in Paris and the Carlton Hotel in Haymarket, London, and Escoffier published the first edition of \u003ci\u003eLe Guide Culinaire\u003c\/i\u003e in 1903. He retired at the age of seventy-three, but remained involved with each new French edition of the book until 1921, when the fourth edition appeared.\u003c\/p\u003e \u003cp\u003eTranslators H. L. Cracknell and \u003cb\u003eR. J. Kaufmann\u003c\/b\u003e met while they were both working at London's Savoy Hotel in the late 1940's; a kitchen where the shadow of its first chef, Escoffier, still cast its influence. Both have served as lecturers in cookery in a number of technical colleges, and are holders of the Maitrise Escoffier and Cordon Culinaire, both awarded by the Conseil Culinaire Francais.\u003c\/p\u003e\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"H. L. Cracknell \/ Hardcover \/ English","offer_id":47284425293981,"sku":"9780470900277","price":96.52,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_4b3cef87-fc1d-43b9-9c82-fb9986395453.jpg?v=1759987304"},{"product_id":"momofuku-a-cookbook-9780307451958","title":"Momofuku: A Cookbook","description":"\u003cp\u003e\u003cb\u003eWith 200,000+ copies in print, this \u003ci\u003eNew York Times\u003c\/i\u003e bestseller shares the story and the recipes behind the chef and cuisine that changed the modern-day culinary landscape. \u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eNever before has there been a phenomenon like Momofuku. A once-unrecognizable word, it's now synonymous with the award-winning restaurants of the same name in New York City (Momofuku Noodle Bar, Ssäm Bar, Ko, Má Pêche, Fuku, Nishi, and Milk Bar), Toronto, and Sydney. Chef David Chang single-handedly revolutionized cooking in America and beyond with his use of bold Asian flavors and impeccable ingredients, his mastery of the humble ramen noodle, and his thorough devotion to pork. \u003cp\u003e\u003c\/p\u003eChang relays with candor the tale of his unwitting rise to superstardom, which, though wracked with mishaps, happened at light speed. And the dishes shared in this book are coveted by all who've dined--or yearned to--at any Momofuku location (yes, the pork buns are here). This is a must-read for anyone who truly enjoys food.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e David Chang,Peter Meehan\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Clarkson Potter Publishers\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 10\/27\/2009\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 304\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.78lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 10.24h x 8.28w x 1.02d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780307451958\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAward:\u003c\/b\u003e James Beard Foundation Book Awards - Nominee\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003ePublishers Weekly\u003c\/i\u003e 08\/17\/2009 pg. 58\u003cbr\u003e\u003ci\u003eLibrary Journal\u003c\/i\u003e 09\/15\/2009 pg. 73\u003cbr\u003e\u003ci\u003ePublishers Weekly Best Books\u003c\/i\u003e 11\/02\/2009 pg. 29\u003cbr\u003e\u003ci\u003eNew York Times Book Review\u003c\/i\u003e 12\/06\/2009 pg. 32\u003cbr\u003e\u003ci\u003eEntertainment Weekly\u003c\/i\u003e 12\/11\/2009 pg. 119\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eDavid Chang\u003c\/b\u003e is the chef and founder of Momofuku. Since opening Momofuku Noodle Bar in New York City in 2004, he has been honored with six James Beard Awards, including Outstanding Chef, and has been recognized as a \u003ci\u003eTime \u003c\/i\u003e100 honoree. His cookbook, \u003ci\u003eMomofuku\u003c\/i\u003e, is a \u003ci\u003eNew York Times\u003c\/i\u003e bestseller. In 2018, David founded Majordomo Media and launched \u003ci\u003eThe Dave Chang Show\u003c\/i\u003e podcast. He is the host of two Netflix original documentary series, \u003ci\u003eUgly Delicious\u003c\/i\u003e and \u003ci\u003eBreakfast, Lunch \u0026amp; Dinner\u003c\/i\u003e. \u003cp\u003e\u003c\/p\u003e\u003cb\u003ePeter Meehan\u003c\/b\u003e has written for the \u003ci\u003eNew York Times\u003c\/i\u003e, \u003ci\u003eSaveur\u003c\/i\u003e, and \u003ci\u003eTravel + Leisure\u003c\/i\u003e and has collaborated on several books.\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"David Chang \/ Hardcover \/ English","offer_id":47284492796061,"sku":"9780307451958","price":60.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_4a04a5a1-88eb-4419-ad54-f4983380beed.jpg?v=1759988863"},{"product_id":"sauces-classical-and-contemporary-sauce-making-fourth-edition-9780544819825","title":"Sauces: Classical and Contemporary Sauce Making, Fourth Edition","description":"\u003cstrong\u003eThe acclaimed authority on sauce making, completely updated and, for the first time, featuring invaluable step-by-step color photographs.\u003c\/strong\u003e \u003cp\u003e\u003c\/p\u003e Every good cook knows that a great sauce is one of the easiest ways to make an exemplary dish. Since its James Beard Award-winning first edition, James Peterson's \u003cem\u003eSauces\u003c\/em\u003e has remained the go-to reference for professionals and sophisticated home cooks, with nearly 500 recipes and detailed explanations of every kind of sauce. This new edition, published nearly ten years after the previous one, tacks with today's movement toward lighter, fresher flavors and preparations and modern cooking methods, while also elucidating the classic sauces and techniques that remain a foundation of excellence in the kitchen. The updated, streamlined design also features, for the first time, full-color photos that clearly show these essential sauces at every step--bringing the author's expertise to life like never before.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e James Peterson\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Harvest Publications\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 11\/07\/2017\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 688\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 4.98lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 10.10h x 8.20w x 1.70d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780544819825\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003eLibrary Journal\u003c\/i\u003e 03\/15\/2018 pg. 107\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003eJAMES PETERSON has authored more than fifteen books, including \u003ci\u003eGlorious French Food, \u003c\/i\u003e\u003ci\u003eCooking, \u003c\/i\u003e and \u003ci\u003eBaking.\u003c\/i\u003e Trained as a chef in France, he has taught at the French Culinary Institute and the Institute of Culinary Education.\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"James Peterson \/ Hardcover \/ English","offer_id":47285430583453,"sku":"9780544819825","price":84.78,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_332cbccc-32cc-491c-997a-8e361ae59506.jpg?v=1760003428"},{"product_id":"instant-pot-electric-pressure-cooker-cookbook-top-500-chef-proved-super-quick-easy-and-delicious-instant-pot-recipes-for-weight-loss-and-overall-hea-9781985011137","title":"Instant Pot Electric Pressure Cooker Cookbook: Top 500 Chef-Proved Super Quick, Easy and Delicious Instant Pot Recipes for Weight Loss and Overall Hea","description":"\u003cp\u003e\u003cstrong\u003eDo you have an Instant Pot or wanna have one?\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eDo you often have no time to cook foods?\u003cbr\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eAre you looking for some easy and delicious recipes for your instant pot or any other similar electric pressure cooker?\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eAre you looking for some recipes for weight loss and overall health?\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIf yes for any of above questions, then this book is for you!\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThis book is suitable for people of all shapes and sizes!\u003c\/strong\u003e My hope is that this collection of healthy instant pot recipes is going to help lead you and your loved ones to healthier lifestyle. All of these recipes are easy to make and delicious. \u003cstrong\u003eNo matter what kind of diets you are following, this book will suit for you!\u003c\/strong\u003e Most of recipes are suitable for people in \u003cem\u003eWeight Watchers Diet, Whole30 Diet, Ketogenic Diet, Low Carb Diet, Atkins Diet, Paleo Diet, Anti-inflammatory Diet, Dash Diet, Detox Diet, Clean Eating Diet, Vegan \u0026amp; Vegetarian Diet, etc..\u003c\/em\u003e They are all healthy and will do good to your weight loss goal! You will like them!\u003cbr\u003e\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Instant Pot is a wonderful kitchen aide, it is a multicooker which was designed to prepare various meals quickly and deliciously.\u003c\/strong\u003e Using an Instant Pot, you will be able to slow cook, pressure cook, saut?, make rice, yogurt and much more, all this can be done just by pressing a few buttons and letting your instant pot do the rest. Most models come with an automatic shut-off button, so your food will not overcook once it is ready. \u003cbr\u003e\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThere are plenty of benefits connected to the instant pot, including: \u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eThe instant pot will retain minerals and vitamins\u003cbr\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe instant pot cooks faster\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eThe instant pot is very easy to use\u003cbr\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eYou can make every meal with it\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eInside this book, you will find top 500 easy and delicious instant pot recipes, including: \u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eGreat Poultry Recipes\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eLow Carb Beef Recipes\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eKetogenic Diet Pork Recipes\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eWhole Food Lamb Recipes\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eFresh Fish and Seafood Recipes\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eRice and Other Grains Recipes\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eHealthy Beans and Lentils Recipes\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eEasy to Prepare Egg Recipes\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eGreen Healthy Vegetable Recipes\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eStews, Soups and Sauses Recipes\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eAmazing Dessert Recipes\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eMore and more...\u003cbr\u003e\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThis book will be your final instant pot pressure cooker cookbook!\u003c\/strong\u003e You no need to pay much attention to any similar cookbooks, just cherish this one! You will like it! Best Wishes!\u003cbr\u003e\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFor more information, please just pay a few minutes to click the \"Look Inside\" button! Get This Amazing Copy By Now!\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Melissa Leory\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Createspace Independent Publishing Platform\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 02\/03\/2018\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 282\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.24lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 10.00h x 8.00w x 0.59d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781985011137\u003cbr\u003e\u003cbr\u003e\u003ci\u003eThis title is not returnable\u003c\/i\u003e\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"Melissa Leory \/ Paperback \/ English","offer_id":47285713666205,"sku":"9781985011137","price":90.54,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_39d1939a-12ba-41ca-818f-9af12429c496.jpg?v=1760008482"},{"product_id":"noma-20-vegetable-forest-ocean-9781648291722","title":"Noma 2.0: Vegetable, Forest, Ocean","description":"\u003cb\u003eA Barnes \u0026amp; Noble Best Cookbook of 2022\u003c\/b\u003e \u003cbr\u003e\u003cb\u003eA Barnes \u0026amp; Noble Best Gift Book of 2022\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e There's a reason Noma sits atop the list of the world's best restaurants. Every bite, every dish, every course surprises, delights, challenges, and deeply satisfies in a way that's unique in the world of dining. As the \u003ci\u003eNew York Times\u003c\/i\u003e's Pete Wells wrote recently in praising Noma's flavors, \"sauces are administered so subtly that you don't notice anything weird going on; you just think you've never tasted anything so extraordinary in your life.\" In \u003ci\u003eNoma 2.0\u003c\/i\u003e, René Redzepi digs deep into the restaurant's magic through the creation of nearly 200 dishes, each photographed in spectacular beauty and detail. \u003cp\u003e\u003c\/p\u003e\u003ci\u003eNoma 2.0\u003c\/i\u003e--the title is a reference to the reinvention of Noma after it closed in 2018 to move to its new compound across the water--is about true seasonality, from wild game in the fall to just-picked peas in the summer. It is about using only local ingredients, to build a cuisine that is profoundly situated in its place and culture. It is about transforming the ordinary--a mushroom, a chicken wing, often through fermentation--to develop haunting, memorable flavors. It is about composing a plate that delights the eye as much as the palate, whether through the trompe l'oeil of a \"flowerpot\" chocolate cake or a dazzling mandala of flowers and berries. It is about pushing the boundaries of what we think we want to eat--a baby pinecone, a pudding made of reindeer brain--to open our palates with a startling confidence. And it is about how to stay creative and challenge yourself over the course of a career. \u003cp\u003e\u003c\/p\u003e For foodies, for chefs, for artists and art lovers, for thought-leaders and makers, and for the kind of reader who is compelled by the idea that sometimes one person can change everything, \u003ci\u003eNoma 2.0\u003c\/i\u003e is the gift book of the season.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e René Redzepi,Mette Søberg,Junichi Takahashi\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Artisan Publishers\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 11\/08\/2022\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 352\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 5.64lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 13.20h x 9.80w x 1.40d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781648291722\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003ePublishers Weekly\u003c\/i\u003e 09\/26\/2022\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eRené Redzepi\u003c\/b\u003e is the chef and co-owner of Noma in Copenhagen, five times recognized as the world's best restaurant. In 2021, Noma was awarded its third Michelin Star. Redzepi has been featured in publications from the \u003ci\u003eNew York Times\u003c\/i\u003e to \u003ci\u003eWired\u003c\/i\u003e and profiled in two feature-length documentaries and countless national and international media outlets. His first book, \u003ci\u003eNoma: Time and Place in Nordic Cuisine\u003c\/i\u003e, was an IACP and James Beard Award winner, and \u003ci\u003eThe Noma Guide to Fermentation \u003c\/i\u003ewas a \u003ci\u003eNew York Times\u003c\/i\u003e bestseller. He lives in Copenhagen with his wife, Nadine Levy Redzepi, their three children, and their dog, Ponzu. Find him on Instagram at @reneredzepinoma and @nomacph. \u003cbr\u003e\u003cb\u003eMette Søberg\u003c\/b\u003e has been cooking in restaurants since 2010, first in Copenhagen and then later in Sydney at Marque, under the mentorship of Mark Best. She returned to Copenhagen in 2013 and immediately joined Noma, where two years later she became a member of the test kitchen, developing dishes for Noma's menus. In 2018, when Noma moved to its current location, she rose to the position of head of research and development. Mette lives with her fiancé, Bjørne, and their new baby, Mads. Find her on Instagram at @mette_soberg. \u003cbr\u003e\u003cb\u003eJunichi Takahashi\u003c\/b\u003e is a chef from Miyagi Prefecture in Japan who has been cooking for twenty years in restaurants around Japan and Europe. He has been an integral member of the Noma team since 2012 and has been developing dishes for Noma's menus since 2016. Jun is not only known for his innovation and creativity but also for delivering satisfying dishes that are rich with umami and deeply rooted in tradition and craftsmanship. Find him on Instagram at @ryoriya. \u003cbr\u003e\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"Ren\u0026#195;\u0026#169; Redzepi \/ Hardcover \/ English","offer_id":47286178676893,"sku":"9781648291722","price":90.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_8c504260-c4e6-4955-a46f-bed18980df89.jpg?v=1760016484"},{"product_id":"ivan-ramen-love-obsession-and-recipes-from-tokyos-most-unlikely-noodle-joint-9781607744467","title":"Ivan Ramen: Love, Obsession, and Recipes from Tokyo's Most Unlikely Noodle Joint","description":"\u003cb\u003e\u003cb\u003e\u003cb\u003eThe end-all-be-all guide to ramen as told by the iconoclastic New Yorker whose unlikely life story led him to open Tokyo's top ramen shop--featuring 44 recipes!\u003c\/b\u003e \u003c\/b\u003e\u003c\/b\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003e\"What Ivan Orkin does not know about noodles is not worth knowing.\"--Anthony Bourdain\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e While scores of people line up outside American ramen powerhouses like Momofuku Noodle Bar, chefs and food writers in the know revere Ivan Orkin's traditional Japanese take on ramen. \u003ci\u003eIvan Ramen\u003c\/i\u003e chronicles Orkin's journey from dyed-in-the-wool New Yorker to the chef and owner of one of Japan's most-loved ramen restaurants, Ivan Ramen. His passion for ramen is contagious, his story fascinating, and his recipes to-die-for, including the complete, detailed recipe for his signature Shio Ramen, master recipes for the fundamental types of ramen, and some of his most popular ramen variations. \u003cp\u003e\u003c\/p\u003eLikely the only chef in the world with the knowledge and access to convey such a candid look at Japanese cuisine to a Western audience, Orkin is perfectly positioned to author what will be the ultimate English-language overview on ramen and all of its components.\u003ci\u003e Ivan Ramen\u003c\/i\u003e will inspire you to forge your own path, give you insight into Japanese culture, and leave you with a deep appreciation for what goes into a seemingly simple bowl of noodles.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Ivan Orkin,Chris Ying\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Ten Speed Press\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 10\/29\/2013\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 224\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.91lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 10.04h x 7.68w x 0.94d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781607744467\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAward:\u003c\/b\u003e IACP Crystal Whisk Award - Finalist\u003cbr\u003e\u003cb\u003eAward:\u003c\/b\u003e IACP Crystal Whisk Award - Finalist\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003ePublishers Weekly\u003c\/i\u003e 07\/15\/2013\u003cbr\u003e\u003ci\u003eBooklist\u003c\/i\u003e 10\/01\/2013 pg. 28\u003cbr\u003e\u003ci\u003eEntertainment Weekly\u003c\/i\u003e 12\/13\/2013 pg. 83\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003eIVAN ORKIN is a native New Yorker. He spent a total of thirteen years in Japan, but now calls Dobbs Ferry, New York home. He lives there with his wife, Mari, and three sons, but returns to Tokyo frequently. \u003cp\u003e\u003c\/p\u003eCHRIS YING, editor in chief and cofounder of \u003ci\u003eLucky Peach, \u003c\/i\u003e is also the coauthor of \u003ci\u003eIvan Ramen\u003c\/i\u003e and \u003ci\u003eThe Mission Chinese Food Cookbook\u003c\/i\u003e. He lives in San Francisco with his wife. \u003cp\u003e\u003c\/p\u003eNORIKO YAMAGUCHI is a Tokyo-based photographer specializing in food, travel, and still-life photography. Her work has appeared in \u003ci\u003eElle Japon\u003c\/i\u003e and\u003ci\u003e Bunshun\u003c\/i\u003e, as well as in a variety of other Japanese publications. \u003cp\u003e\u003c\/p\u003eDANIEL KRIEGER is a New York-based food and portrait photographer. His work has appeared in numerous publications, including the \u003ci\u003eNew York Times, Time Out New York, \u003c\/i\u003eand\u003ci\u003e Food \u0026amp; Wine.\u003c\/i\u003e\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"Ivan Orkin \/ Hardcover \/ English","offer_id":47287174922397,"sku":"9781607744467","price":47.34,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_31496fdc-d168-4438-9eb1-62185d102a9b.jpg?v=1760036310"},{"product_id":"mastering-artisan-cheesemaking-the-ultimate-guide-for-home-scale-and-market-producer-9781603583329","title":"Mastering Artisan Cheesemaking: The Ultimate Guide for Home-Scale and Market Producer","description":"\u003cb\u003eForeWord Magazine Book of Year: Gold Winner for Reference \u003c\/b\u003e\u003cp\u003e\u003c\/p\u003e\"\u003ci\u003eMastering Artisan Cheesemaking\u003c\/i\u003e is a wealth of in-depth information won by first-hand experience, yet it's friendly and reassuring and skillfully unpacks the science and craft of cheesemaking for the interested hobbyist and the artisan alike. After reading it, I'm more fascinated by cheese than ever!\"--Margo True, Food Editor, \u003ci\u003eSunset Magazine\u003c\/i\u003e \u003cp\u003e\u003c\/p\u003eThe key to becoming a successful artisan cheesemaker is to develop the intuition essential for problem solving and developing unique styles of cheeses. There are an increasing number of books on the market about making cheese, but none approaches the intricacies of cheesemaking science alongside considerations for preparing each type of cheese variety in as much detail as \u003ci\u003eMastering Artisan Cheesemaking\u003c\/i\u003e. \u003cp\u003e\u003c\/p\u003eIndeed, this book fills a big hole in the market. Beginner guides leave you wanting more content and explanation of process, while recipe-based cookbooks often fail to dig deeper into the science, and therefore don't allow for a truly intuitive cheesemaker to develop. Acclaimed cheesemaker Gianaclis Caldwell has written the book she wishes existed when she was starting out. Every serious home-scale artisan cheesemaker--even those just beginning to experiment--will want this book as their bible to take them from their first quick mozzarella to a French mimolette, and ultimately to designing their own unique cheeses. \u003cp\u003e\u003c\/p\u003eThis comprehensive and user-friendly guide thoroughly explains the art and science that allow milk to be transformed into epicurean masterpieces. Caldwell offers a deep look at the history, science, culture, and art of making artisan cheese on a small scale, and includes detailed information on equipment and setting up a home-scale operation. A large part of the book includes extensive process-based recipes dictating not only the hard numbers, but also the concepts behind each style of cheese and everything you want to know about affinage (aging) and using oils, brushes, waxes, infusions, and other creative aging and flavoring techniques. Also included are beautiful photographs, profiles of other cheesemakers, and in-depth appendices for quick reference in the preparation and aging room. \u003ci\u003eMastering Artisan Cheesemaking\u003c\/i\u003e will also prove an invaluable resource for those with, or thinking of starting, a small-scale creamery. \u003cp\u003e\u003c\/p\u003eLet Gianaclis Caldwell be your mentor, guide, and cheering section as you follow the pathway to a mastery of cheesemaking. For the avid home hobbyist to the serious commercial artisan, \u003ci\u003eMastering Artisan Cheesemaking\u003c\/i\u003e is an irreplaceable resource.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Gianaclis Caldwell\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Chelsea Green Publishing Company\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 08\/30\/2012\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 368\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.21lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 10.01h x 8.00w x 0.74d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781603583329\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAward:\u003c\/b\u003e IACP Crystal Whisk Award - Finalist\u003cbr\u003e\u003cb\u003eAward:\u003c\/b\u003e IndieFab awards - Gold Medal Winner\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003eForeword\u003c\/i\u003e 09\/06\/2012\u003cbr\u003e\u003ci\u003eBooklist\u003c\/i\u003e 10\/01\/2012 pg. 22\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eGianaclis Caldwell\u003c\/b\u003e and her family own Pholia Farm, in Oregon, where for many years they operated an off-grid, raw milk cheese dairy. She is the author of the award-winning \u003ci\u003eMastering Artisan Cheesemaking\u003c\/i\u003e, as well as other books on cheesemaking and running a dairy. Applying a holistic, organic management approach to the health of her goats comes naturally for Gianaclis: She was raised on an organic farm; her parents were chiropractors; and she pursued a career in nursing. Her aged, raw milk cheeses have been recognized and applauded by America's foremost authorities on cheese, and Gianaclis has traveled extensively across the country presenting workshops on cheesemaking and troubleshooting goat health problems. She continues to teach in-person cheesemaking classes on the farm.\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"Gianaclis Caldwell \/ Paperback \/ English","offer_id":47349827567773,"sku":"9781603583329","price":60.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_d4a160aa-6944-4c24-8d5e-6f4a91d0c63c.jpg?v=1761680237"},{"product_id":"just-a-few-miles-south-timeless-recipes-from-our-favorite-places-9781950564095","title":"Just a Few Miles South: Timeless Recipes from Our Favorite Places","description":"\u003cp\u003eFor twenty years, diners in the Bluegrass have been able to satisfy their cravings for Ouita Michel's sustainable, farm-to-table cuisine at her many acclaimed restaurants. Each restaurant -- from Wallace Station to Holly Hill Inn -- features dishes that combine Kentucky's bounty with Michel's celebrated vision. Diners can enjoy traditional southern staples like buttermilk biscuits, country ham, and Po-Boy sandwiches, or opt for unique variations on international favorites and American classics. Now, readers around the country can experience what makes Ouita Michel a culinary and cultural treasure. \u003ci\u003eJust a Few Miles South\u003c\/i\u003e serves up the recipes that patrons of Michel's restaurants have come to know and love, including the Bluegrass Benedict breakfast sandwich, Ouita's Sardou Panini, Wallace Station's Creamy Chicken and Mushroom Soup, and Honeywood's Hoecake Burger. Some dishes offer creative twists on classics, like the Inside Out Hot Brown, the Wallace Cubano, or the Bourbon Banh Mi. Throughout, the chefs responsible for these delicious creations share the rich traditions and stories behind the recipes. When you can't get down to your favorite place, this book will help you bring home the aroma, the flavors, and the love of fresh foods made with locally sourced ingredients -- and share it all with friends and family.\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Ouita Michel\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Fireside Industries\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 04\/27\/2021\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 200\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.68lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.10h x 8.20w x 0.70d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781950564095\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003ePublishers Weekly\u003c\/i\u003e 12\/07\/2020\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cp\u003e\u003cb\u003eOuita Michel\u003c\/b\u003e is a six-time James Beard Foundation Award nominee, including nominations for Outstanding Restaurateur and Best Chef Southeast. Michel and her restaurants are regularly featured in local and national media, such as the \u003ci\u003eNew York Times, Southern Living, Garden \u0026amp; Gun, \u003c\/i\u003eFood Network, and the Cooking Channel. She was a guest judge on Bravo's \u003ci\u003eTop Chef\u003c\/i\u003e series. She lives in\u003cb\u003e \u003c\/b\u003eMidway, Kentucky.\u003c\/p\u003e\u003cp\u003e\u003cb\u003eSara Gibbs\u003c\/b\u003e is a chef as well as a recipe writer and editor. She lives in Central Florida.\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003eGenie Graf is the special projects director at the Ouita Michel Family of Restaurants.\u003cb\u003e \u003c\/b\u003eShe lives in Midway, Kentucky.\u003c\/p\u003e\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"Ouita Michel \/ Hardcover \/ English","offer_id":47350977101981,"sku":"9781950564095","price":42.77,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_2af9aef0-c5c6-4db0-a124-7e9053ac74ae.jpg?v=1761684436"},{"product_id":"the-eat-your-way-healthy-at-trader-joes-cookbook-over-75-easy-delicious-recipes-for-every-meal-9781634506526","title":"The Eat Your Way Healthy at Trader Joe's Cookbook: Over 75 Easy, Delicious Recipes for Every Meal","description":"\u003cb\u003eAuthor Bonnie Matthews has created a full-color book of delicious, healthy recipes chock full of the amazing ingredients found at Trader Joe's\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eWhat you eat begins at the store. If you can make going to the grocery store and preparing foods at home an enjoyable or pleasant experience, it's easier to reach and maintain a healthy diet. You'll be happier and less stressed about what's going on in your body.. With over 75 recipes that will definitely satisfy your taste buds, this cookbook is equipped to bring smiles to the entire family with kid-friendly snacks and date night cuisines. In addition, Bonnie caters to different diets, with vegan and vegetarian friendly options for main and side dishes. \u003cp\u003e\u003c\/p\u003eFor cooks-on-the-go, \u003ci\u003eTrader Joe's Eat Your Way Healthy Cookbook\u003c\/i\u003e includes simple skillet meals that incorporate grains, proteins and veggies all in one! No brainers for portioning out for the week that will help you save money. Bonus sections include how to shop at Trader Joe's and read the labels with a grocery list of essential ingredients for successful healthy mindful eating. \u003cp\u003e\u003c\/p\u003eHere are some of Bonnie's yummy recipes using ingredients only at Trader Joe's: \u003cbr\u003e\u003cul\u003e\n\u003cli\u003eEncrusted barramundi (fish) with Thai lime and chili almonds\u003c\/li\u003e\n\u003cli\u003ePork tenderloin with blackberry pomegranate marinade\u003c\/li\u003e\n\u003cli\u003eBrown rice pasta with sweet basil pesto chicken sausage\u003c\/li\u003e\n\u003cli\u003eFresh tossed pizza with sautéed vegetables and mushroom mélange\u003c\/li\u003e\n\u003cli\u003eGreen curry stir-fry with wild caught shrimp\u003c\/li\u003e\n\u003cli\u003eSavory Paella with mahi mahi, scallops, and shrimp\u003c\/li\u003e\n\u003cli\u003eKalbi BBQ and vegetable stir fry over bok choy\u003c\/li\u003e\n\u003cli\u003eGrilled panini with pastrami style Atlantic salmon\u003c\/li\u003e\n\u003c\/ul\u003e\u003cbr\u003eSkyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We've been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a \u003ci\u003eNew York Times\u003c\/i\u003e bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Bonnie Matthews\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Skyhorse Publishing\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 05\/17\/2016\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 208\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.80lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 8.60h x 6.50w x 1.00d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781634506526\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003eBonnie Matthews lost 130 pounds when she began healthy cooking, and freekeh was a huge part of her weight-loss transformation. Matthews has appeared on the Doctor Oz show in America, sharing her weight loss transformation sory and is a Wellness Warrior blogger at doctoroz.com. She lives in Costa Mesa, CA United States.\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"Bonnie Matthews \/ Hardcover \/ English","offer_id":47351220011165,"sku":"9781634506526","price":42.83,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_72b44521-c3bc-4c8b-a365-79daf3ee93d6.jpg?v=1761687150"},{"product_id":"the-pasta-book-recipes-techniques-inspiration-9780593799475","title":"The Pasta Book: Recipes, Techniques, Inspiration","description":"\u003cb\u003eUnlock the secrets of making creative pasta dishes with more than 75 simple and spectacular recipes, featuring helpful QR codes to step-by-step video tutorials--from the James Beard Award-winning author of \u003ci\u003eMastering Pasta\u003c\/i\u003e\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eIn \u003ci\u003eThe Pasta Book\u003c\/i\u003e, acclaimed chef Marc Vetri presents a wide range of easy to impressive pasta dinners using both dried and fresh pastas. With a dish for every shape, sauce, mood, and timeline, Vetri demystifies the process of \"marrying\" pasta and sauce into one harmonious dish, creating your own flavor combinations, and pairing different pastas and sauces. Vetri shares both weeknight classics and popular pastas from his restaurants, adapting his methods so home cooks can experience these acclaimed dishes in their own kitchens, with chapters including: \u003cp\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eVegetable Pasta\u003c\/b\u003e Pici Pomodoro; Garganelli with Corn and Scallions; Spinach Gnocchi with Brown Butter and Shaved Ricotta Salata\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eSeafood Pasta: \u003c\/b\u003ePaccheri with Clams and Charred Lemon Brodo; Troccoli with Shrimp and Ginger Chili Crisp; Scallop Raviolo with Champagne \u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003ePoultry and Game Pasta: \u003c\/b\u003eTagliolini with Chicken Liver Ragu; Pumpernickel Papparadelle with Duck Ragu\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003ePork Pasta: \u003c\/b\u003eRigatoni with Fiorella Sausage Ragu; Spaghetti alla Chitarra with Basil, Poppy Seed, and Proscuitto\u003c\/li\u003e\n\u003c\/ul\u003e\u003cul\u003e\u003cli\u003e\n\u003cb\u003eBeef and Lamb Pasta\u003c\/b\u003e Francobolli with Short Ribs and Celery Root; Orecchiette with Lamb Merguez and Fiore Sardo\u003c\/li\u003e\u003c\/ul\u003e\u003cbr\u003eVetri guides you through the foundations of making fresh pasta with a chapter devoted to pasta doughs and shapes like pappardelle and orecchiette, including QR codes that link to easy-to-follow technique videos. With 90 stunning photographs, \u003ci\u003eThe Pasta Book\u003c\/i\u003e includes ideas to level up or simplify every recipe, so you can choose the pasta adventure you crave.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Marc Vetri,David Joachim\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Clarkson Potter Publishers\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 11\/04\/2025\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 304\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 3.17lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.60h x 8.50w x 1.00d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780593799475\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003eChef and restaurateur \u003cb\u003eMarc Vetri \u003c\/b\u003eis renowned worldwide for his rustic yet sophisticated interpretation of Italian cuisine which he has perfected over the last 35 years in the restaurant industry. Marc's flagship restaurant, the critically acclaimed Vetri Cucina, recently celebrated its 26th anniversary. In addition to his restaurants in Philadelphia, Marc also operates restaurants in Las Vegas and Kyoto. Outside of the kitchen, Marc is the driving force behind the Vetri Community Partnership, a non-profit organization that provides nutrition education through cooking, and he is the author of five highly acclaimed cookbooks. He lives in Philadelphia with his wife and three children. \u003cp\u003e\u003c\/p\u003e\u003cb\u003eDavid Joachim\u003c\/b\u003e has authored, edited or collaborated on more than 50 cookbooks, including\u003ci\u003e The Science of Good Food\u003c\/i\u003e, an IACP Award winner and James Beard Award finalist, and \u003ci\u003eA Man, a Can, a Plan, \u003c\/i\u003ea series of cookbooks that has sold more than one million copies. \u003ci\u003eThe Pasta Book\u003c\/i\u003e is the sixth cookbook he has written with Marc Vetri and it is their second book on pasta, after \u003ci\u003eMastering Pasta\u003c\/i\u003e. Joachim ghost-wrote \u003ci\u003eWe The Pizza\u003c\/i\u003e with Philadelphia social entrepreneur Muhammad Abdul-Hadi, and he is the editorial director of AmazingRibs, the world's largest barbecue website. He lives near Philadelphia.\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"Marc Vetri \/ Hardcover \/ English","offer_id":47401521512605,"sku":"9780593799475","price":59.97,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_7c051671-6207-4df5-9881-b7c072ed3d63.jpg?v=1762925304"},{"product_id":"culinary-artistry-9780471287858","title":"Culinary Artistry","description":"\u003cb\u003e\u003ci\u003e\"In Culinary Artistry...Dornenburg and Page provide food and flavor pairings as a kind of steppingstone for the recipe-dependent cook...Their hope is that once you know the scales, you will be able to compose a symphony.\"\u003c\/i\u003e\u003c\/b\u003e \u003ci\u003e\u003cb\u003e--Molly O'Neil in The New York Times Magazine.\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003eFor anyone who believes in the potential for artistry in the realm of food, \u003ci\u003eCulinary Artistry\u003c\/i\u003e is a must-read. This is the first book to examine the creative process of culinary composition as it explores the intersection of food, imagination, and taste. Through interviews with more than 30 of America's leading chefsa including Rick Bayless, Daniel Boulud, Gray Kunz, Jean-Louis Palladin, Jeremiah Tower, and Alice Watersa the authors reveal what defines \"culinary artists,\" how and where they find their inspiration, and how they translate that vision to the plate. Through recipes and reminiscences, chefs discuss how they select and pair ingredients, and how flavors are combined into dishes, dishes into menus, and menus into bodies of work that eventually comprise their cuisines.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Andrew Dornenburg,Karen Page\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Wiley\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 11\/14\/1996\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 448\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.45lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.00h x 7.50w x 1.00d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780471287858\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cp\u003e\u003cstrong\u003eAndrew Dornenburg\u003c\/strong\u003e and \u003cstrong\u003eKaren Page\u003c\/strong\u003e are co-authors of a ground-breaking trilogy of books chronicling America's vibrant restaurant culture: \u003cem\u003eBecoming a Chef, Culinary Artistry\u003c\/em\u003e, and \u003cem\u003eDining Out\u003c\/em\u003e. \u003cem\u003eBecoming a Chef\u003c\/em\u003e won the 1996 James Beard Book Award for Best Writing on food, and the couple awards an annual \u003cem\u003eBecoming a Chef\u003c\/em\u003e Scholarship with a percentage of the royalties from the book. Dornenburg has cooked professionally in some of the best restaurants on the East Coast, including Arcadia, Judson Grill, and March in New York City; and Biba and the East Coast Grill in Boston. He attended The School for American Chefs, where he studied with Madeleine Kamman. Page, the recipient of the 1997 Melitta Benz Awardá for Women's Achievement, is a graduate of the Harvard Business School (whose alumnae network she heads) and Northwestern University, which named her to the council of 100 (leading alumnae). The couple lives in New York City.\u003cbr\u003e\u003c\/p\u003e","brand":"booksdeli.com","offers":[{"title":"Andrew Dornenburg \/ Paperback \/ English","offer_id":47449622184093,"sku":"9780471287858","price":38.34,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_42bf2ac4-772a-474f-a398-f1621aa634f3.jpg?v=1764247151"},{"product_id":"the-elements-of-cooking-translating-the-chefs-craft-for-every-kitchen-9781439172520","title":"The Elements of Cooking: Translating the Chef's Craft for Every Kitchen","description":"\u003cb\u003e\u003ci\u003eNew York Times \u003c\/i\u003ebestselling author Michael Ruhlman deconstructs the \"essential knowledge all cooks and food people need\" (\u003ci\u003eThe New York Times Book Review\u003c\/i\u003e) to reveal what professional chefs know only after years of training and experience. \u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eWith alphabetically ordered entries and eight beautifully written essays, Ruhlman outlines what it takes to cook well: understanding heat, using the right tools, cooking with eggs, making stock, making sauce, salting food, what a cook should read, and exploring the most important skill to have in the kitchen, finesse. \u003ci\u003eThe Elements of Cooking \u003c\/i\u003egives everyone the tools they need to go from being a good cook to a great one.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Michael Ruhlman\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Scribner Book Company\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 05\/04\/2010\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 256\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 0.48lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 8.98h x 4.82w x 0.65d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781439172520\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003eNew York Review of Books\u003c\/i\u003e 06\/27\/2010 pg. 20\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e\u003ci\u003eRuhlman, Michael:\u003c\/i\u003e\u003c\/b\u003e - Michael Ruhlman is the author of award-winning cookbooks and nonfiction narratives. He is the author of chef Thomas Keller's seminal \u003ci\u003eThe French Laundry Cookbook \u003c\/i\u003eas well as the highly successful series about the training of chefs: \u003ci\u003eThe Making of a Chef\u003c\/i\u003e, \u003ci\u003eThe Soul of a Chef\u003c\/i\u003e, and \u003ci\u003eThe Reach of a Chef\u003c\/i\u003e. He is also the author of \u003ci\u003eThe Elements of Cooking\u003c\/i\u003e and \u003ci\u003eRatio\u003c\/i\u003e. Ruhlman has worked at \u003ci\u003eThe New York Times\u003c\/i\u003e and as a food columnist for the\u003ci\u003e Los Angeles Times\u003c\/i\u003e. He has attended the Culinary Institute of America and is the author of eighteen books--about food and cooking, and also such wide ranging subjects as a pediatric heart surgeon and building wooden boats. Michael lives with his wife in New York City and Providence, Rhode Island.","brand":"booksdeli.com","offers":[{"title":"Michael Ruhlman \/ Paperback \/ English","offer_id":47464050557085,"sku":"9781439172520","price":37.97,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_ad959c3c-f83a-4aa8-8877-f817f1a1856c.jpg?v=1764944947"},{"product_id":"yakiba-grilling-techniques-shio-yaki-furishio-yaki-yuan-yaki-tare-yaki-and-yakitori-9784911188101","title":"Yakiba Grilling Techniques: Shio-Yaki, Furishio-Yaki, Yuan-Yaki, Tare-Yaki, and Yakitori","description":"\u003cb\u003eAuthoritative and comprehensive, YAKIBA Grilling Techniques is the fifth volume in a definitive series on the art of Japanese cuisine.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eThe first two chapters explain the standard grilling methods of heating in Japanese cuisine. What kinds of heat achieve what results? What kinds of chemical changes take place in the ingredients as a result of preliminary preparation, such as by sprinkling salt or marinating before heating? Supporting the often-repeated rule in Japanese cuisine that \"preliminary preparation makes all the difference,\" the texts explain the science behind the flavors and techniques, and photos clarify comparisons of the different approaches. \u003cp\u003e\u003c\/p\u003eTwo more chapters cover the four \"basic grilling techniques\" for butterfish, salmon, barracuda, beltfish, tilefish, whiting, yellowtail, and eel, quail, and sweetfish, and continue to provide recipes for 42 different grilled dishes and 22 types of yakitori, and instructions for different kinds of skewering and use of electric grills.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Japanese Culinary Academy\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Japanese Culinary Academy\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 10\/28\/2025\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 216\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.65lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 10.30h x 8.50w x 1.10d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9784911188101\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003eFounded in 2004 to support the advancement and spread of Japanese cuisine both in Japan and internationally, the JAPANESE CULINARY ACADEMY is engaged in educational, cultural, and technical research, as well as in disseminating the results of its research. JCA activities also include professional training, nutritional education and exchange programs for chefs around the world.\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"Japanese Culinary Academy \/ Hardcover \/ English","offer_id":47464058716317,"sku":"9784911188101","price":90.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_0abb9c77-c1b6-4047-a988-6c79100311b9.jpg?v=1765009602"},{"product_id":"flavoring-and-seasoning-dashi-umami-and-fermented-foods-9784911188033","title":"Flavoring and Seasoning: Dashi, Umami, and Fermented Foods","description":"\u003cp\u003eInterest in Japanese food in North America has grown exponentially in the last fifteen years, moving well beyond sushi and sashimi. More and more people now appreciate the variety and complex tastes and textures of Japanese food, as well as its emphasis on fresh, seasonal ingredients, and presentation. Words like \"dashi\" and \"umami\" are part of our vocabulary. Along with this interest has come an abundance of Japanese cookbooks, most often with a focus on ease of preparation, and recipes that accommodate local tastes and ingredients. However, professional chefs, who are increasingly acknowledging the influence of Japanese cooking on their own work, are looking for expert information about authentic, traditional cuisine. \"The Japanese Culinary Academy's Complete Japanese Cuisine\" series meets this demand.\u003c\/p\u003e\u003cp\u003e\u003cb\u003eFLAVOR AND SEASONING: DASHI, UMAMI AND FERMENTED FOOD\u003c\/b\u003e is the second in this multi-volume series. Created by the renowned Japanese Culinary Academy, an organization dedicated to advancing Japanese cuisine throughout the world, the series is authoritative, comprehensive, and wide-ranging in scope. The writing, design and photography of each volume meet the highest standards. And although the books are targeted primarily to a professional readership, serous amateur chefs will also find them to be an invaluable resource.\u003c\/p\u003e\u003cp\u003e\u003cb\u003eFLAVOR AND SEASONING\u003c\/b\u003e covers all the fundamentals of the subject, providing information that's necessary to understanding the cuisine and its cultural context. The book features sections on: kaiseki; dashi and umami; Japanese soy sauce, miso, and sake for cooking; kombu; fermented food and seasonings like natto, mirin and vinegar; flavorings including yuzu, sudachi, sansho, myoga, shoga, and oba; and much, much more. At the end of the book is information about Japanese kitchen utensils as well as basic recipes and a glossary.\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Japanese Culinary Academy\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Japanese Culinary Academy\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 09\/16\/2025\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 184\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.45lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 10.10h x 8.20w x 1.00d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9784911188033\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cp\u003eFounded in 2004 to support the advancement and spread of Japanese cuisine both in Japan and internationally, the \u003cb\u003eJAPANESE CULINARY ACADEMY\u003c\/b\u003e is engaged in educational, cultural, and technical research, as well as in disseminating the results of its research. JCA activities also include professional training, nutritional education and exchange programs for chefs around the world.\u003c\/p\u003e\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"Japanese Culinary Academy \/ Hardcover \/ English","offer_id":47566644740253,"sku":"9784911188033","price":90.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_732052f6-e56f-4034-b510-8afc216bf25c.jpg?v=1768314004"},{"product_id":"tartine-no-3-ancient-modern-classic-whole-9781452114309","title":"Tartine No. 3: Ancient Modern Classic Whole","description":"\u003cp\u003e\u003cb\u003eThe third in a series of classic, collectible cookbooks from Tartine Bakery \u0026amp; Cafe, one of the great bakeries, \u003ci\u003eTartine Book No. 3\u003c\/i\u003e is a revolutionary, and altogether timely, exploration of baking with whole grains.\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003eThe narrative of Chad Robertson's search for ancient flavors in heirloom grains is interwoven with 85 recipes for whole-grain versions of Tartine favorites.\u003c\/p\u003e\u003cp\u003e\u003cb\u003eRobertson shares his groundbreaking new methods of bread baking including new techniques for whole-grain loaves, as well as porridge breads and loaves made with sprouted grains.\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003eThis book also revisits the iconic Tartine Bakery pastry recipes, reformulating them to include whole grains, nut milks, and alternative sweeteners. More than 100 photographs of the journey, the bread, the pastry and the people, make this is a must-have reference for the modern baker.\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Chad Robertson\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Chronicle Books\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 12\/17\/2013\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 304\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 3.10lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 10.10h x 8.70w x 1.30d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781452114309\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAward:\u003c\/b\u003e James Beard Foundation Book Awards - Nominee\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003eOutside\u003c\/i\u003e 11\/01\/2014 pg. 118\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003eChad Robertson is co-owner of Tartine Bakery \u0026amp; Cafe and Bar Tartine in San Francisco, where he lives.\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"Chad Robertson \/ Hardcover \/ English","offer_id":47566692286621,"sku":"9781452114309","price":63.75,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_a0bb0824-835b-4842-87e7-75cca360cd3e.jpg?v=1768315029"},{"product_id":"1010-best-crock-pot-recipes-for-effortless-cooking-savor-the-flavor-save-time-and-master-your-crock-pot-cuisine-9798867153304","title":"1010+ Best Crock Pot Recipes for Effortless Cooking: Savor the Flavor, Save Time, and Master Your Crock Pot Cuisine","description":"\u003cp\u003e\u003cb\u003eUnlock the Secrets of Effortless Cooking with Over 1010 Delectable Crock Pot Recipes!\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003eAre you ready to embark on a culinary journey that combines the joy of savoring rich, flavorful dishes with the ease of effortless cooking? Look no further.\u003c\/p\u003e\u003cp\u003eIn \u003cb\u003e\"1010+ Best Crock Pot Recipes for Effortless Cooking,\"\u003c\/b\u003e you'll discover a treasure trove of mouthwatering recipes that will revolutionize the way you cook. Whether you're a seasoned chef or a kitchen novice, this collection elevates your cooking game, saves you precious time, and leaves your taste buds dancing with delight.\u003c\/p\u003e\u003cp\u003eImagine coming home to the aroma of a perfectly simmered meal, ready to be enjoyed with minimal fuss. With your trusty Crock Pot by your side and these meticulously crafted recipes in hand, that dream becomes a reality.\u003c\/p\u003e\u003cp\u003e\u003cb\u003eHere's a taste of what awaits you;\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Jane Planck\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Independently Published\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 11\/09\/2023\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 112\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 0.35lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.00h x 6.00w x 0.23d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9798867153304\u003cbr\u003e\u003cbr\u003e\u003ci\u003eThis title is not returnable\u003c\/i\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"booksdeli.com","offers":[{"title":"Jane Planck \/ Paperback \/ English","offer_id":47876546560157,"sku":"9798867153304","price":22.34,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_a516c6cb-4838-4e27-8cef-373de0c1481b.jpg?v=1777381349"},{"product_id":"the-noma-guide-to-building-flavour-including-recipes-and-techniques-for-sauces-butters-broths-reductions-preserves-vinaigrettes-flavoured-salts-9781579657192","title":"The Noma Guide to Building Flavour: Including Recipes and Techniques for Sauces, Butters, Broths, Reductions, Preserves, Vinaigrettes, Flavoured Salts","description":"\u003cb\u003eFinally, the secret sauce of Noma is revealed--the long-anticipated follow-up to the bestselling \u003ci\u003eThe Noma Guide to Fermentation \u003c\/i\u003eoffers more than 150 recipes for infused oils, vinaigrettes, fudges, spice mixes, rubs, sauces, and other flavor-boosting condiments that professional and home cooks can now make and use to elevate every part of their cooking.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e Nothing tastes like the food at Noma. Nothing is as delicious, as surprising, as unique. A big part of the reason why is found in the Noma pantry, the seasonings, condiments, sauces, and other flavor compounds developed over two decades by René Redzepi and the Noma test kitchen. And now 150 of these components that define the inimitable taste of Noma--including roasted kelp salt, smoked egg yolk sauce, Nordic pesto, and lacto-koji beurre blanc--are shared in \u003ci\u003eThe Noma Guide to Building Flavour. \u003c\/i\u003eMost of the recipes are illustrated with step-by-step photo sequences detailing the techniques needed to transform surprisingly familiar ingredients into elements of Noma's distinctive cuisine. Noma uses these recipes to create elevated preparations for the restaurant (a selection of gorgeous plated-dish photos are included), but readers--whether professionals or avid home cooks--will find plenty of inspiration for their own kitchens, aided by do-able suggestions from Noma chefs. \u003cp\u003e\u003c\/p\u003e In conversational essays and anecdotes woven throughout the book, Redzepi shares how staff members from around the globe have influenced Noma's flavor palette, and how Noma chefs take pristine seasonal ingredients and blend, grind, dry, smoke, macerate, reduce and otherwise elicit the most potent and desirable flavors that make up the sensory language of Noma. Between the narrative portions and the meticulous recipes, chefs and home cooks alike will discover new dimensions of flavor and expand their ideas of what food can be. \u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e René Redzepi,Noma Test Kitchen\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Artisan Publishers\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 04\/21\/2026\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 504\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.80lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 10.20h x 7.80w x 1.80d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781579657192\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003ePublishers Weekly\u003c\/i\u003e 04\/06\/2026\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eRené Redzepi\u003c\/b\u003e is the chef and co-owner of Noma in Copenhagen, five times recognized as the world's best restaurant. In 2021, Noma was awarded its third Michelin Star. Redzepi has been featured in publications from the \u003ci\u003eNew York Times\u003c\/i\u003e to \u003ci\u003eWired\u003c\/i\u003e and profiled in two feature-length documentaries and countless national and international media outlets. His first book, \u003ci\u003eNoma: Time and Place in Nordic Cuisine\u003c\/i\u003e, was an IACP and James Beard Award winner, and \u003ci\u003eThe Noma Guide to Fermentation \u003c\/i\u003ewas a \u003ci\u003eNew York Times\u003c\/i\u003e bestseller. He lives in Copenhagen with his wife, Nadine Levy Redzepi, their three children, and their dog, Ponzu. Find him on Instagram at @reneredzepinoma and @nomacph.\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"Ren\u0026#195;\u0026#169; Redzepi \/ Hardcover \/ English","offer_id":47876615340189,"sku":"9781579657192","price":60.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_d2b9214c-68a6-4e00-b188-869ada18b088.jpg?v=1777383265"},{"product_id":"eat-like-the-rich-a-cookbook-9780593837320","title":"Eat (Like) the Rich: A Cookbook","description":"\u003cb\u003eYou too can \u003ci\u003eEat (Like) the Rich\u003c\/i\u003e with over 75 damn near perfect (and perfectly decadent) recipes from chef and creator Olivia Tiedemann.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eOlivia is not here to tell you her whole life story or share some cute memories of cooking in the kitchen with her mom. Sure, she'll give you some of that, but really, why would you be here for that anyway? You should be here to learn how to make some really good food. \u003cp\u003e\u003c\/p\u003eIn \u003ci\u003eEat (Like) the Rich\u003c\/i\u003e, Olivia lays down her kitchen commandments, the lessons she's learned from years working as a restaurant chef and private cook for high-end clients. She tells you which tools you need (she'd better not have to tell you why plastic is out) and what high-quality ingredients and brands are non-negotiable. Disagree with her recommendations? Well, too bad. Then she'll get into techniques like how to actually make a French omelet, how to make good whipped cream without killing your arms (hint: a blender), and how to make condiments you'll want to use instead of that crusty jar of mayo you've got in the back of the fridge. \u003cp\u003e\u003c\/p\u003eIn case you wanted to know what some of these recipes are, there's: \u003cp\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\u003cb\u003eBreakfast Quesadillas with Corn Salsa\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003ePsychosis Crab Cakes\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eSteak Sandwiches with Peppers, Onions, and Provolone Whiz\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eSummer Lobster Salad\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eNonna's Nightmare Short Rib Lasagna\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eNot Your Grandma's Chicken Parm\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eSeared Ribeye with Charred Scallion Chimichurri and Perfect Roasted Potatoes\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003ePan-Seared Branzino with Brown Butter Parsnip Puree and Apple Pomegranate Vierge\u003c\/b\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\u003cbr\u003eAnd before you ask, there are four desserts. This is not a dessert book. There are other people for that. \u003cp\u003e\u003c\/p\u003eBut seriously, these recipes will prepare you to cook like a private chef and \u003ci\u003eEat (Like) the Rich. \u003c\/i\u003eOlivia shares these recipes and tips with you not to get a \"yes, chef\" but so you can learn how to make whatever you want, whenever.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Olivia Tiedemann\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Ten Speed Press\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 09\/15\/2026\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 272\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.60lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 10.00h x 8.30w x 1.00d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780593837320\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003ePublishers Weekly\u003c\/i\u003e 09\/21\/2026\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eOlivia Tiedemann\u003c\/b\u003e is a chef and creator (@oliviatied) whose dry sense of humor, banging playlists, and no-nonsense culinary techniques have garnered her millions of followers across platforms.\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"Olivia Tiedemann \/ Hardcover \/ English","offer_id":48943963865245,"sku":"9780593837320","price":48.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_a1a10ded-3625-449f-b14b-feffec6de760.jpg?v=1790153041"},{"product_id":"professional-cooking-9781119399612","title":"Professional Cooking","description":"\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Wayne Gisslen\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Wiley\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 02\/13\/2018\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 1104\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 7.89lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 10.90h x 9.50w x 2.00d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781119399612\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cp\u003e\u003cb\u003eWAYNE GISSLEN\u003c\/b\u003e is the author of the best-selling series of culinary books that includes \u003ci\u003eProfessional Cooking\u003c\/i\u003e, \u003ci\u003eAdvanced Professional Cooking\u003c\/i\u003e, and \u003ci\u003eProfessional Baking\u003c\/i\u003e--all published by Wiley.\u0026amp; A graduate of The Culinary Institute of America, he has written extensively in the field of culinary arts, with experience as a restaurant chef, test-kitchen supervisor, and food-and-beverage consultant.\u003c\/p\u003e\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"Wayne Gisslen \/ Hardcover \/ English","offer_id":49001612869789,"sku":"9781119399612","price":141.6,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_0ce68a9c-b5f6-45d4-8e58-5f27d105dc69.jpg?v=1791982094"},{"product_id":"saint-peter-chapter-verse-the-making-of-sydneys-legendary-seafood-restaurant-in-over-100-recipes-9781761452024","title":"Saint Peter: Chapter \u0026 Verse: The Making of Sydney's Legendary Seafood Restaurant - In Over 100 Recipes","description":"In 2026, Saint Peter marks a decade at the forefront of global dining - a restaurant that has quietly but decisively reshaped the way we think about fish. In \u003ci\u003eSaint Peter: Chapter \u0026amp; Verse\u003c\/i\u003e, Josh Niland brings that world to the page for the first time: a landmark work that captures the philosophy, precision and daily rhythm of one of the most original kitchens of its generation. \u003cp\u003e\u003c\/p\u003eStructured around three expansive essays and over 100 defining recipes, the book moves between story and craft - tracing the evolution of the restaurant, articulating Niland's revolutionary whole fish approach, and offering a rare, deeply considered look at the mechanics of service. Recipes are presented as 'verses', interwoven through the narrative, spanning everything from foundational preparations to the dishes that have defined Saint Peter's menus, including its most iconic and unexpected creations. \u003cp\u003e\u003c\/p\u003eAt its core is a singular philosophy: that every fish deserves to be treated with rigour, intelligence and respect. From dry-ageing and butchery to cooking and presentation, Niland's work expands the possibilities of seafood in ways that are both technically groundbreaking and deeply thoughtful. This is not simply about sustainability, but about unlocking flavour, texture and potential at every stage. \u003cp\u003e\u003c\/p\u003ePhotographed by David Loftus and produced as a richly layered, design-led object, \u003ci\u003eSaint Peter: Chapter \u0026amp; Verse\u003c\/i\u003e is both a document of a restaurant at its peak and a lasting contribution to the global conversation around cooking. It is a book for chefs, serious home cooks and anyone interested in the intersection of craft, creativity and hospitality - a definitive statement from one of the most important voices in food today.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Josh Niland\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Hardie Grant Books\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 10\/06\/2026\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 458\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 4.80lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 10.90h x 8.60w x 1.80d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781761452024\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eJosh Niland\u003c\/b\u003e is one of the globe's most innovative and influential chefs, celebrated for his transformative approach to fish cookery. As the founder, owner, and executive chef of Saint Peter in Sydney's Paddington, Niland has redefined seafood dining. Saint Peter has earned widespread acclaim, including being named \"the most exciting place to eat in Australia\" by \u003ci\u003eThe New York Times\u003c\/i\u003e and securing a spot on the world's Top 100 list. \u003cp\u003e\u003c\/p\u003eBorn in Australia, Josh Niland developed a deep passion for seafood early in life, influenced by the rich coastal culinary traditions of his homeland. His career began in esteemed kitchens, where he honed his skills and philosophy. In 2016, he opened Saint Peter, establishing a reputation for his commitment to maximizing every part of the fish and pioneering sustainable seafood practices. \u003cp\u003e\u003c\/p\u003eIn addition to Saint Peter, Josh Niland is the visionary behind The Fish Butchery, a unique concept dedicated to the art of fish preparation and sourcing. This specialty store offers an array of artisanal seafood products and serves as a testament to Niland's dedication to quality and sustainability. \u003cp\u003e\u003c\/p\u003eJosh's culinary achievements have been recognized with numerous awards, including: \u003cp\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e4 James Beard awards, including Book of the Year for The Whole Fish Cookbook\u003c\/li\u003e\n\u003cli\u003eThe Andre Simon Food Book of The Year for the Whole Fish Cookbook\u003c\/li\u003e\n\u003cli\u003eThe Best Chef Innovation Award (2023)\u003c\/li\u003e\n\u003cli\u003eThe Good Food Guide Chef of the Year (2023)\u003c\/li\u003e\n\u003cli\u003eThe Good Food Guide Two Hat Award (2020-2023)\u003c\/li\u003e\n\u003c\/ul\u003e\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"Josh Niland \/ Hardcover \/ English","offer_id":49001616867485,"sku":"9781761452024","price":66.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_7e2d68d6-eb2a-4949-a1ff-a2c8e9dba429.jpg?v=1791982252"}],"url":"https:\/\/booksdeli.com\/collections\/cooking-methods-professional.oembed","provider":"booksdeli.com","version":"1.0","type":"link"}