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Vicky Bennison, the author of the bestselling \u003ci\u003ePasta Grannies\u003c\/i\u003e cookbook, brings you more heart-warming recipes and stories from our favourite Italian grandmothers in this easy-to-follow, crowd-pleasing recipe book that shows you how to make authentic Italian food that everyone will enjoy. \u003cp\u003e\u003c\/p\u003eDiscover 91 year-old Pina's chestnut gnocchi with walnut pesto, lovingly made with ingredients she grows around her home in Liguria; or 99 year-old Marietta's special tagliatelle recipe, which is not really a recipe at all but a reflection of her vegetable garden, the Calabrian countryside and the changing seasons. As well as meat, seafood and vegetable pasta recipes, chapters cover pizzas, pastries and pies, rice and pulses, dairy and herbs, nuts and spices. \u003cp\u003e\u003c\/p\u003eEvery recipe is accompanied with a QR code which, once scanned, will take you directly to the YouTube videos of these remarkable women and their recipes. 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When a dish has Japanese roots its because I have spent years examining their ingredients, working along side Japanese cooks, learning, making mistakes and after 12-hour shifts going home to practice what I had learned until it was an extension of my soul. \u003c\/p\u003e\u003cp\u003eI love the spices and warmth of Indian cooking and this has come with great mentorship from Chef Rajeev Aurora who I worked with in my hotel days, I would come in on my day off and he would teach me how to make simple curries and some not so simple curries, this was also another great obsession of mine and still is. \u003c\/p\u003e\u003cp\u003eMy culinary training is French based and there is a lot of that training in this book, from Chef Pascal teaching me how to make an authentic bouillabaisse, to Chef Robert Clark teaching me how to make the perfect bisque. 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Working in an Italian restaurant was another huge culinary leap for me, light sauces, fresh herbs, and a simple approach that Mediterranean cooking has is perfect for fish and if you break fresh ingredients down to their core, they can shine as bright as the sun and will always have a place in my heart and in this cookbook. \u003c\/p\u003e\u003cp\u003eBeing a cook for over 20 years I have fallen in love with so many cooking styles throughout those years and they all have presence in this book, from tex-mex cooking from my family in the states to Spanish spices from working with Chef David Foot. \u003c\/p\u003e\u003cp\u003eThis cookbook has it all and is unapologetically me to the core. I have taken all my experience and simmered it into a collection of fun approachable recipes you can do at home. I hope it inspires you to get some fish and get into the kitchen, It is one of the greatest joys my life has given me and I want to share that with you all. This cookbook if full of memories, stories, experiences and great food whether it's a simple dinner for family and friends or a special dish for a dinner party, this book has something for every occasion. Its fun, tasty and I hope you make these dishes your new signatures. I have cooked and eaten fish around the world and back and along the way I have saved memories and have been inspired by worldly flavors. 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Every page is a surprise in this highly colorful volume, with recipes ranging from Brooklyn to Babylon. \u003cp\u003e\u003c\/p\u003e Author Rawaan Alkhatib draws inspiration from her Middle Eastern and Indian cooking background to bring a unique perspective to her topic. As a global citizen who has lived and traveled throughout the world, she explores both the significance of the fruit and its chameleon-like characteristics in cooking. \u003cp\u003e\u003c\/p\u003e Divided into six chapters, \u003ci\u003eHot Date!\u003c\/i\u003e features recipes that are big on flavor and low on fuss, ranging from Party Food (stuffed dates of all kinds!) to Breakfast; Mains; Soups, Salads \u0026amp; Sides; Sweets; and Drinks \u0026amp; Condiments (the Date Chili Crisp is a life changer). Informative sidebars that read like a scrapbook, how-to content, timelines, and historical snippets feature Rawaan's watercolor illustrations, patterns, and elegant hand-lettering, exploring such topics as: \u003cul\u003e\n\u003cli\u003e Date-growing cultures, history, and visits to date farms in Palm Springs, the United Arab Emirates, and Egypt \u003c\/li\u003e\n\u003cli\u003e The evolution of the classic Palm Springs date shake \u003c\/li\u003e\n\u003cli\u003e How date palms are pollinated (entirely by hand, to this day--millions of them!) \u003c\/li\u003e\n\u003cli\u003e How to stuff dates \u003c\/li\u003e\n\u003cli\u003e Dates at different stages of ripeness \u003c\/li\u003e\n\u003cli\u003e Shopping and sourcing suggestions \u003c\/li\u003e\n\u003cli\u003e Extensive suggestions for more reading to enter the world of the date \u003c\/li\u003e\n\u003c\/ul\u003e \u003cbr\u003e\u003ci\u003eHot Date!\u003c\/i\u003e is doing away with the Western practice of viewing dates as a sugar-free substitute and instead gives the fruit the platform and profile it deserves: an entire book filled to the brim with praise, knowledge, and delicious recipes for date novices and connoisseurs alike. \u003cp\u003e\u003c\/p\u003eUNIQUE COOKBOOK: The first of its kind published in the United States, this beautiful book centers a global food known for its versatility, flavor, and nutritional heft. 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It is as much a cookbook as an artistic object and makes a perfect gift for home cooks, readers interested in the fruit, anyone with an interest in or ties to the Middle East, and those drawn to the colorful art. \u003cp\u003e\u003c\/p\u003e CANDY BAR DATES \u0026amp; SO MUCH MORE: Dates date back 7,000 years and are at the core of many cultures' cuisines. This fruit has spanned generations, from the centuries-old love of their nutritional superpowers to the viral sensation of Date \"Snickers\" bars with over 1.3 billion views on TikTok. \u003ci\u003eHot Date!\u003c\/i\u003e is for everyone from established date lovers to those looking to experiment with big flavors and textures, and anyone who savors stunning coffee table books featuring rich art and vivid details. \u003cp\u003e\u003c\/p\u003ePerfect for: \u003cul\u003e\n\u003cli\u003e Date lovers \u003c\/li\u003e\n\u003cli\u003e Home cooks of all ages \u003c\/li\u003e\n\u003cli\u003e Anyone interested in Middle Eastern-inspired cooking \u003c\/li\u003e\n\u003cli\u003e Whole food-oriented cooks seeking flavor-rich recipes \u003c\/li\u003e\n\u003cli\u003e Anyone looking to switch up the menu for an Iftar gathering \u003c\/li\u003e\n\u003cli\u003e Gift-giving to food lovers, cookbook enthusiasts, and art book collectors \u003c\/li\u003e\n\u003c\/ul\u003e\u003cdiv style=\"display:none\"\u003eISBN-10: 1797226444\u003cbr\u003eISBN-13: 9781797226446\u003cbr\u003eAuthor: Alkhatib, Rawaan, Xiao, Linda, N\/A\u003cbr\u003ePublisher: Chronicle Books\u003cbr\u003e\n\u003c\/div\u003e","brand":"Chronicle Books","offers":[{"title":"HardCover (Feb 2025)","offer_id":45657350635717,"sku":"9781797226446","price":33.25,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/6414\/2533\/files\/9781797226446.jpg?v=1768891157"},{"product_id":"the-complete-guide-to-hunting-butchering-and-cooking-wild-game-volume-2-small-game-and-fowl","title":"The Complete Guide to Hunting, Butchering, and Cooking Wild Game, Volume 2: Small Game and Fowl","description":"\u003cb\u003e\u003cb\u003eA comprehensive small-game hunting guide\u003cb\u003e\u003cb\u003e\u003cb\u003e, perfect \u003c\/b\u003e\u003c\/b\u003e\u003c\/b\u003efor hunters ranging from first-time novices to seasoned experts, with photography by renowned outdoor photographer John Hafner\u003c\/b\u003e \u003cbr\u003e \u003c\/b\u003e\u003cbr\u003e Steven Rinella was raised in a hunting family and has been pursuing wild game his entire life. In this first-ever complete guide to hunting--from hunting wild game to butchering and cooking it--the host of the popular hunting show \u003ci\u003eMeatEater\u003c\/i\u003e shares his own expertise with us, and imparts strategies and tactics from many of the most experienced hunters in the United States as well. \u003cp\u003e\u003c\/p\u003e This invaluable book includes\u003cbr\u003e - recommendations on what equipment you will need--and what you can do without--from footwear to cutlery to camping gear to weapons \u003cbr\u003e - basic and advanced hunting strategies for all North American small game, including drive techniques, solo and group hunting, ambush hunting, the use of hunting dogs, and techniques for decoying and calling \u003cbr\u003e - how to find hunting locations, on both public and private land; how to locate areas that other hunters aren't using; and how to make competition work in your favor\u003cbr\u003e - detailed sections on furred small game, upland birds, and waterfowl, covering the biology and best hunting methods for a total of thirty small game species \u003cbr\u003e - comprehensive information about hunting wild turkeys in both the spring and fall seasons\u003cbr\u003e - how to master the arts of wingshooting and rifle marksmanship, and detailed information about shot placement, ammunition selection, and field maintenance of firearms and archery equipment\u003cbr\u003e - instructions on how to field dress and butcher your own small game animals for a variety of preparations \u003cbr\u003e - techniques and recipes for both indoor and outdoor wild game cooking\u003cdiv style=\"display:none\"\u003eISBN-10: 0812987055\u003cbr\u003eISBN-13: 9780812987058\u003cbr\u003eAuthor: Rinella, Steven, Hafner, John, N\/A\u003cbr\u003ePublisher: Random House\u003cbr\u003e\n\u003c\/div\u003e","brand":"Random House","offers":[{"title":"Paperback (Dec 2015)","offer_id":45657398870213,"sku":"9780812987058","price":28.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/6414\/2533\/files\/9780812987058.jpg?v=1768891345"},{"product_id":"big-vegan-flavor-techniques-and-150-recipes-to-master-vegan-cooking","title":"Big Vegan Flavor: Techniques and 150 Recipes to Master Vegan Cooking","description":"\u003cb\u003eThe instant \u003ci\u003eNew York Times\u003c\/i\u003e bestseller \u003c\/b\u003e\u003cp\u003e\u003c\/p\u003e2025 James Beard Foundation Award Nominee \u003cp\u003e\u003c\/p\u003eNamed a Best Cookbook of 2024 by NPR, \u003ci\u003eVegNews, \u003c\/i\u003eand \u003ci\u003eThe Portland Press Herald\u003c\/i\u003e \u003cp\u003e\u003c\/p\u003eA groundbreaking and comprehensive \"vegan flavor bible\"--with 150 must-make recipes--from the wildly popular home cook and creator behind Rainbow Plant Life \u003cp\u003e\u003c\/p\u003eWith more than two million devoted fans online, Nisha Vora has become the trusted source for exceptional vegan recipes for the home cook. That's because of her \"flavor first\" philosophy. It's an approach she's honed nearly a decade creating plant-based dishes that just plain taste amazing, labels aside. Now she's created an essential, comprehensive guide that codifies the principles of plant-based cooking for the first time, from how to coax the most out of your ingredients and how to understand essential flavor pairings, to how to achieve impossible-to-resist, \u003ci\u003emust-have-more\u003c\/i\u003e textures and embrace the myriad ways vegetables can be enjoyed: roasted, caramelized, braised, pampered in bold marinades and umami-rich sauces, and so much more. \u003cp\u003e\u003c\/p\u003eAs Nisha demonstrates in this groundbreaking book, the creative possibilities are endless thanks to the rich variety in the plant-based kingdom and the infinite and exciting ways there are to achieve \u003ci\u003ebig flavor\u003c\/i\u003e. \u003cp\u003e\u003c\/p\u003eThis book illuminates not only the \u003ci\u003ehow, \u003c\/i\u003ebut the\u003ci\u003e why \u003c\/i\u003eof these fundamental principles so that anyone can boost their confidence and reach their full, plant-savvy potential in the kitchen--whether they like to rotate in a few veggie meals a week, or they are experienced home cooks looking for next-level, wow-worthy meals. 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Her simple but inventive dishes focus on a passion for flavor and a reverence for locally produced, seasonal foods. \u003cp\u003e\u003c\/p\u003e With an essential repertoire of timeless, approachable recipes chosen to enhance and showcase great ingredients, \u003ci\u003eThe Art of Simple Food\u003c\/i\u003e is\u003ci\u003e \u003c\/i\u003ean indispensable resource for home cooks. Here you will find Alice's philosophy on everything from stocking your kitchen, to mastering fundamentals and preparing delicious, seasonal inspired meals all year long. Always true to her philosophy that a perfect meal is one that's balanced in texture, color, and flavor, Waters helps us embrace the seasons' bounty and make the best choices when selecting ingredients. 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In Primal Cuts, you will learn: - Beef Basics: Understand beef grading and aging and how feeding practices (grass-fed, grain-fed, organic) affect flavor and quality. - Butchering Basics: Learn how a cow is broken down into primal, subprimal, and retail cuts, plus the tools and techniques the pros use to butcher meat. - Cooking Techniques: Perfect methods like searing, grilling, braising, and smoking with foolproof, step-by-step instructions for consistently incredible results. - Essential Tools: Discover which knives, thermometers, grinders, and cookware are must-haves to get the best from each cut. - Recipes for Every Primal Cut: From simply perfect steaks and homemade pastrami to dishes like Beef Wellington, Primal Cuts offers a versatile array of recipes for every occasion. - Complementary Sauces and Sides: Enhance meat-based meals with sauces like Bordelaise, Mushroom Demi-glace, and Bearnaise, along with sides like Twice-Baked Potatoes and Cowboy Beans. - Budget-Friendly Tips: Maximize the value of each cut without sacrificing flavor or quality, making it easy to eat well on any budget. 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Unlike other forms of food preservation, fermenting offers the benefit of boosting gut health while introducing unique flavors into ordinary dishes. Kirsten and Christopher Shockey have been at the forefront of the fermentation movement and are two of its most widely respected teachers. \u003ci\u003eFermented Vegetables\u003c\/i\u003e has become the go-to reference for people who want to start fermenting; its broad scope, accessible recipes, and attractive package, combined with the Shockeys' authority, are a winning combination. \u003cp\u003e\u003c\/p\u003e The second edition of the book builds on the success of the first, with new techniques like using Japanese pickle beds and turning ferments into seasoning pastes and powders. It includes 65 new recipes; other recipes that utilize fermented foods have been revised to minimize the use of animal products and alcohol. 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Whether you're a novice to Spanish cuisine or a seasoned cook, this brand-new cookbook will inspire and guide you through the finest classic Spanish recipes.\u003c\/p\u003e \u003cp\u003eA handful of premium olive oils and quality vinegars is the secret to culinary success. By stocking your pantry with the following, you'll have everything you need to please even the most discerning Spanish abuela: \u003c\/p\u003e \u003cul\u003e \u003cli\u003eSpanish Extra Virgin Olive Oil\u003c\/li\u003e \u003cli\u003eRosemary Infused Olive Oil\u003c\/li\u003e \u003cli\u003eSherry Vinegar\u003c\/li\u003e \u003cli\u003eGrapefruit White Balsamic Vinegar\u003c\/li\u003e\n\u003c\/ul\u003e \u003cp\u003eCaptivate dinner guests with authentic dishes from Spain including gazpacho, empanada, ensalata ruse, paella, patatas bravas, albondigas, tortilla with salsa verde, ceviche, homemade chorizo, and Crème Catalan. Revel in a variety of recipes for classic Spanish sherry cocktails and, of course, sangria.\u003c\/p\u003e \u003cp\u003eWith fifty recipes for tapas, soups, mains, and cocktails, Spain will inspire countless memorable meals. \u003ci\u003e Salud!\u003c\/i\u003e\u003c\/p\u003e\u003cdiv style=\"display:none\"\u003eISBN-10: 1771512490\u003cbr\u003eISBN-13: 9781771512497\u003cbr\u003eAuthor: Lycopolus, Emily, Acken, DL, N\/A\u003cbr\u003ePublisher: Touchwood Editions\u003cbr\u003e\n\u003c\/div\u003e","brand":"Touchwood Editions","offers":[{"title":"HardCover (Sep 2018)","offer_id":45658025689285,"sku":"9781771512497","price":17.1,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/6414\/2533\/files\/9781771512497.jpg?v=1768897276"},{"product_id":"kapusta-vegetable-forward-recipes-from-eastern-europe","title":"Kapusta: Vegetable-Forward Recipes from Eastern Europe","description":"\u003cp\u003e\u003cb\u003e\"\u003ci\u003eCome for the food and stay for the stories - every curious cook will take a leaf out of this book.\u003c\/i\u003e\" - Yotam Ottolenghi \u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e \"\u003ci\u003eA rare cookbook that engages our thinking and delights our senses.\u003c\/i\u003e\" - Olia Hercules \u003cp\u003e\u003c\/p\u003e \"\u003ci\u003eThis book is just as warm and inviting and shines a fresh light on the world of Eastern European food.\u003c\/i\u003e\" - Zuza Zak \u003cp\u003e\u003c\/p\u003e\u003cb\u003eA culinary journey across Eastern Europe, \u003ci\u003eKapusta \u003c\/i\u003ecelebrates the humble vegetables that have shaped some of the most vibrant culinary traditions in the world. \u003c\/b\u003e\u003cp\u003e Focusing on five key vegetables to the region - cabbage, beetroot, potato, carrot and mushrooms - it honors a philosophy of cooking that has affordability, seasonality, sustainability and, above all, great flavor at its heart. 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