{"title":"Cooking--Individual Chefs \u0026 Restaurants","description":null,"products":[{"product_id":"paul-hollywood-100-great-breads-the-original-bestseller","title":"Paul Hollywood 100 Great Breads: The Original Bestseller","description":"\u003cb\u003ePaul Hollywood, \u003c\/b\u003e\u003cb\u003ethe judge of Netflix's\u003ci\u003e The Great British Baking Show, \u003c\/i\u003e\u003c\/b\u003e\u003cb\u003e presents all the know-how you need to bake delicious and unusual breads\u003c\/b\u003e\u003cbr\u003ePaul Hollywood conveys his love of bread-making in this collection of fantastic recipes. 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Seriously entertaining, this soulful cookbook is the follow-up fans are hungry for. \u003cp\u003e\u003c\/p\u003e\u003cp\u003eGOOD EATS FROM SNOOP \u0026amp; E-40: The bestseller success of \u003ci\u003eFrom Crook to Cook\u003c\/i\u003e is all thanks to Snoop's irresistible persona, highly entertaining writing style, and accessible, tasty recipes. Now the door to Tha Boss Dogg's kitchen is open again, with added spice from collaboration with Earl \"E-40\" Stevens (the \"Goon with the Spoon\"), upping the ante with more crowd-pleasing recipes and more photography of Snoop at home and in the kitchen. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eGIFTABLE CELEBRITY COOKBOOK: If you're a fan of celebrity books and cookbooks such as \u003ci\u003eTrejo's Tacos;\u003c\/i\u003e \u003ci\u003eF*ck, That's Delicious; Cravings;\u003c\/i\u003e and \u003ci\u003eSon of a Southern Chef\u003c\/i\u003e, Snoop Dogg's cookbooks have got you covered--complete with epic stories. 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This book is a testimony of living life to the most and being your true self!\"--Matty Matheson\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003eONE OF THE BEST COOKBOOKS OF THE YEAR: \u003ci\u003eLos Angeles Times, Saveur, \u003c\/i\u003eNPR, \u003ci\u003eVice, Delish, Garden \u0026amp; Gun, Publishers Weekly\u003c\/i\u003e\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eMason Hereford grew up in rural Virginia, where his formative meals came at modest country stores and his family's holiday table. After moving to New Orleans and working in fine dining he opened Turkey and the Wolf, which featured his larger-than-life interpretations of down-home dishes and created a nationwide sensation. \u003cp\u003e\u003c\/p\u003eIn \u003ci\u003eTurkey and the Wolf, \u003c\/i\u003e Hereford shares lively twists on beloved Southern dishes, like potato chip-loaded fried bologna sandwiches, deviled-egg tostadas with salsa macha, and his mom's burnt tomato casserole. 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It's personal, beautifully written - Noor's voice draws you in and holds you there - and the recipes are absolutely glorious.\u003c\/i\u003e\" - Diana Henry\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003e\"\u003ci\u003eThere's an incredible generosity to Noor's cooking, capturing the spirit of so many cooks across the Middle East: bold gestures, big flavours, whole universes of food around a single table. Noor is also a unique talent; her cooking reflects the essence of home comfort, plus an unmatched innovative palate.\u003c\/i\u003e\" - Yotam Ottolenghi\u003c\/b\u003e\u003cp\u003e\u003cb\u003eIn\u003ci\u003e Lugma, \u003c\/i\u003e Noor offers over 100 recipes as an ode to the food she grew up eating--traditional flavors and modern dishes from Bahrain, the surrounding Middle East, and beyond. \u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ci\u003eLugma\u003c\/i\u003e in Arabic means a bite. 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Dishes include familiar favorites, such as Summer Rolls and Grilled Pork with Vermicelli, alongside lesser-known gems, including Chicken and Banana Blossom Salad, Savory Sticky Rice and Mung Bean Dumplings, Sauteed Baby Clams with Rice Crackers, Coconut Pandan, and Baked Palm Sugar Honeycomb Cake.\u003c\/p\u003e\u003cp\u003eAuthor Anaïs Ca Dao van Manen travelled across the country, from the bustling streets of Hanoi to the highlands of Hà Giang, to learn from local cooks, discover unique ingredients, and master classic techniques. 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They tapped into a next-level frequency and, thankfully, we can all tune in. The breadcrumb trail comes full circle with this revisit to the original \u003ci\u003eTartine\u003c\/i\u003e classic. I am inspired by where they've been, love where they are, and I'm excited to see where they take us next.\"--Chris Bianco, author of \u003ci\u003eBianco: Pizza, Pasta, and Other Food I Like\u003c\/i\u003e \u003cp\u003e\u003c\/p\u003e Tartine is one of the most acclaimed and inspiring bakeries in the world. Here is co-owners Elisabeth Pruiett and Chad Robertson's first, classic Tartine cookbook, fully updated with 68 all-new recipes and 55 refreshed favorites. \u003cp\u003e\u003c\/p\u003e These recipes capture the invention and, above all, deliciousness that Tartine is known for--including their most requested recipe, the Morning Bun. Favorites from the original recipe book are revamped to speak to our tastes today and to include whole-grain and\/or gluten-free variations, as well as intriguing new ingredients and global techniques. More than 150 drop-dead gorgeous photographs from acclaimed team Gentl + Hyers make this baking and pastry book a true collectible compendium and must-have for bakers of all skill levels. \u003cp\u003e\u003c\/p\u003eTHE BREAD BOOK THAT SAVED LOCKDOWN: When the world turned inward and reached for the comfort of bread making, \u003ci\u003eTartine Bread\u003c\/i\u003e is the bread baking book they relied on. 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If you can't make it to the bakery (but even if you can), you'll want to add \u003ci\u003eTartine: A Classic Revisited\u003c\/i\u003e to your collection!\" \u003cp\u003e\u003c\/p\u003e FOR THE DISCERNING COOKBOOK COLLECTOR: If you liked \u003ci\u003eTartine All Day \u003c\/i\u003eby Elisabeth Prueitt, \u003ci\u003eFlour Water Salt Yeast\u003c\/i\u003e by Ken Forkish, or \u003ci\u003eGiuseppe's Italian Bakes\u003c\/i\u003e, you'll love \u003ci\u003eTartine: A Classic Revisited\u003c\/i\u003e! \u003cp\u003e\u003c\/p\u003ePerfect for: \u003cul\u003e\n\u003cli\u003e Devotees of Tartine Bakery and the San Francisco food scene \u003c\/li\u003e\n\u003cli\u003e Home cooks seeking easy-to-achieve baking recipes \u003c\/li\u003e\n\u003cli\u003e Beginner and advanced bread bakers \u003c\/li\u003e\n\u003cli\u003e Birthday, housewarming, or holiday gift \u003cbr\u003e \u003c\/li\u003e\n\u003c\/ul\u003e\u003cdiv style=\"display:none\"\u003eISBN-10: 1452178739\u003cbr\u003eISBN-13: 9781452178738\u003cbr\u003eAuthor: Prueitt, Elisabeth, Robertson, Chad, Gentyl \u0026amp; Hyers\u003cbr\u003ePublisher: Chronicle Books\u003cbr\u003e\n\u003c\/div\u003e","brand":"Chronicle Books","offers":[{"title":"HardCover (Oct 2019)","offer_id":45658315718853,"sku":"9781452178738","price":40.38,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/6414\/2533\/files\/9781452178738.jpg?v=1768899581"},{"product_id":"korean-temple-cooking-lessons-on-life-and-buddhism-with-recipes-the-life-and-work-of-jeongkwan-snim","title":"Korean Temple Cooking: Lessons on Life and Buddhism, with Recipes, the Life and Work of Jeongkwan Snim","description":"\u003cp\u003e\u003ci\u003eKorean Temple Cooking\u003c\/i\u003e celebrates the poetry of simple, nourishing food. The book chronicles temple life, Buddhism, and living and cooking seasonally and with a spiritual tie to the land through interviews with and recipes from Jeongkwan Snim, dubbed \"the Philosopher Chef\" by the \u003ci\u003eNew York Times\u003c\/i\u003e, who was the subject of the first episode of Netflix's \u003ci\u003eChef's Table\u003c\/i\u003e Season 3. \u003c\/p\u003e\u003cp\u003e Follow Snim through the seasons at a Korean Buddhist temple and learn to preserve, cook, and savor all that nature has to offer. Recipes are arranged by season, with special extra sections on rice, noodles, tofu, kimchi, seasonings, and more. 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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. 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National favorites like kare kare (oxtail stew) and kinilaw (fresh seafood cured in vinegar), Chinese-influenced pansit (noodles), tamales by way of early Mexican immigrants, and Arab-inflected fare. These dishes and more reflect the influence and ingredients of the Spaniards and Americans, among others, who came to the islands--but Filipinos turned the food into their own unique cuisine. \u003cp\u003e\u003c\/p\u003e Filled with bold and bright photographs, \u003ci\u003e I Am a Filipino\u003c\/i\u003e is like a classic Kamayan dinner--one long festive table piled high with food. 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