{"title":"For the Cook's Shelf","description":"","products":[{"product_id":"japaneasy","title":"Japaneasy","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003eWhat are your favorite Japanese dishes? Sushi? Surprisingly easy. Gyoza? Very easy. Karaage? Soooooo easy! Tempura? Stupidly easy. Yakitori, yakisoba, miso soup? Easy, easy, easy. It's easy to be intimidated by Japanese food, but in \u003c\/span\u003e\u003ci\u003eJapanEasy\u003c\/i\u003e\u003cspan\u003e, Tim Anderson offers an introduction to the world of Japanese cooking via some of its most accessible (but authentic) dishes. It covers all the basics before you get started preparing pickles, grilled squid, Katsu Curry, Yakisoba, Yakitori and much more. Step-by-step illustrations help guide readers through anything on the slightly trickier side. \u003c\/span\u003e\u003ci\u003eJapanEasy\u003c\/i\u003e\u003cspan\u003eis a fun and simple guide to making your favorite Japanese dishes at home on a regular basis.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eHardcover\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e224 Pages\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eMeasures \u003c\/span\u003e20 x 25.7 cm \/ 7.88 x 10.13 in\u003c\/p\u003e","brand":"Raincoast","offers":[{"title":"Default Title","offer_id":7051601903676,"sku":"9781784881146","price":56.5,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0163\/9128\/products\/Japaneasy-B.jpg?v=1530666418"},{"product_id":"vegan-japaneasy","title":"Vegan Japaneasy","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003eJapanese cuisine: Fatty tuna! Wagyu beef! Pork broth! Fried chicken! Squid guts! It's a MINEFIELD for mindful vegans. OR SO IT SEEMS. In reality, there's an enormous amount of Japanese food that is inherently vegan or can be made vegan with just a few simple substitutions. And it's not just abstemious vegan Buddhist temple fare (although that is very lovely) - you can enjoy the same big, bold, salty-sweet-spicy-rich-umami flavours of Japanese soul food without so much as glancing down the meat and dairy aisles. Because Japanese cooking is often inherently plant-based, it's uniquely vegan-friendly. The oh-so satisfying flavours of Japanese cuisine are usually based in fermented soybean and rice products, and animal products were seldom used in cooking throughout much of Japanese history. Yes, there is fish in everything, in the form of dashi, but you can easily substitute this with a seaweed and mushroom-based version that's every bit as delicious. This book won't so much teach you how to make dubious 'vegan versions' of Japanese meat and fish dishes - because it wouldn't be good, and there's no need! Instead, Vegan JapanEasywill tap into Japan's wealth of recipes that are already vegan or very nearly vegan - so there are no sad substitutions and no shortcomings of flavor.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eHardcover\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e208 Pages\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eMeasures 19.7 x 2.7 x 25.4 cm \/ 7.8 x 1 x 10 in\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Raincoast","offers":[{"title":"Default Title","offer_id":31853728497724,"sku":"9781784882846","price":56.5,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0163\/9128\/products\/Japaneasy-Vegan-1.jpg?v=1584147141"},{"product_id":"essential-ottolenghi-boxset","title":"Essential Ottolenghi: Boxset","description":"\u003cp\u003eExperience Yotam Ottolenghi's wholly original approach to Middle Eastern-inspired, vegetable-centric cooking with over 280 recipes in an exclusive boxed set of the beloved New York Times bestselling cookbooks, Plenty More and Ottolenghi Simple, in paperback for the first time.\u003c\/p\u003e\n\u003cp\u003eFrom powerhouse chef and author (with over 4 million book copies sold) Yotam Ottolenghi comes this exclusive collection of two fan favorites in collectible paperback covers. These visually stunning books feature over 280 recipes--spanning every meal, from breakfast to dessert, including snacks and sides--showcasing Yotam's trademark dazzling, boldly flavored, Middle Eastern cooking style.\u003c\/p\u003e\n\u003cp\u003eFull of weeknight winners, for vegetarians and omnivores alike, such as Braised Eggs with Leeks and Za'atar, Polenta Chips with Avocado and Yogurt, Lamb and Feta Meatballs, Baked Orzo with Mozzarella and Oregano, and Halvah Ice Cream with Chocolate Sauce and Roasted Peanuts. Essential Ottolenghi includes:\u003c\/p\u003e\n\u003cp\u003ePlenty More: More than 150 dazzling recipes emphasize spices, seasonality, and bold flavors. Organized by cooking method, from inspired salads to hearty main dishes and luscious desserts. This visually stunning collection will change the way you cook and eat vegetables.\u003c\/p\u003e\n\u003cp\u003eOttolenghi Simple: These 130 streamlined recipes packed with Yotam's famous flavors, are all simple in at least (and often more than) one way: made in thirty minutes or less, with ten or fewer ingredients, in a single pot, using pantry staples, or prepared ahead of time for brilliantly, deliciously simple meals.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eHardcover\u003c\/li\u003e\n\u003cli\u003e672 Pages\u003c\/li\u003e\n\u003cli\u003eMeasures: 20.1 x 5.4 x 26.5 cm \/ 7.9 x 2.1 x 10.4 in\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Penguin","offers":[{"title":"Default Title","offer_id":31889138221116,"sku":"9780525611035","price":65.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0163\/9128\/products\/Essential-Ottolenghi-1.jpg?v=1585174675"},{"product_id":"cook-this-book","title":"Cook This Book","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cb\u003eA thoroughly modern guide to becoming a better, faster, more creative cook, featuring fun, flavorful recipes anyone can make.\u003cbr\u003e\u003cbr\u003e“Surprising no one, Molly has written a book as smart, stylish, and entertaining as she is.”—Carla Lalli Music, author of \u003ci\u003eWhere Cooking Begins\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eIf you seek out, celebrate, and obsess over good food but lack the skills and confidence necessary to make it at home, you’ve just won a ticket to a life filled with supreme deliciousness. \u003c\/span\u003e\u003ci\u003eCook This Book\u003c\/i\u003e\u003cspan\u003e is a new kind of foundational cookbook from Molly Baz, who’s here to teach you absolutely everything she knows and equip you with the tools to become a better, more efficient cook. \u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eMolly breaks the essentials of cooking down to clear and uncomplicated recipes that deliver big flavor with little effort and a side of education, including dishes like Pastrami Roast Chicken with Schmaltzy Onions and Dill, Chorizo and Chickpea Carbonara, and of course, her signature Cae Sal. But this is not your average cookbook. More than a collection of recipes, \u003c\/span\u003e\u003ci\u003eCook This Book\u003c\/i\u003e\u003cspan\u003e teaches you the invaluable superpower of improvisation though visually compelling lessons on such topics as the importance of salt and how to balance flavor, giving you all the tools necessary to make food taste great every time. Throughout, you’ll encounter dozens of QR codes, accessed through the camera app on your smartphone, that link to short technique-driven videos hosted by Molly to help illuminate some of the trickier skills. \u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eAs Molly says, “Cooking is really fun, I swear. 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Despite its humble ingredients—made of merely flour and water or flour and eggs—the magic, rituals, and art of pasta making span over five centuries. Two ingredients are turned into hundreds of stuffed, rolled, extruded, dried, stamped, and hand-cut shapes, each with its own unique provenance and enrobed in a favored sauce.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eNew York City chef Missy Robbins fell in love with Italian food and pasta twenty-five years ago. She has been cooking, researching, and studying her way across Italy ever since, which led her to open two of America’s most renowned pasta restaurants, Lilia and Misi. With illustrated step-by-step recipes for handmaking forty of the most versatile pasta shapes and one hundred recipes for Italian American, regional Italian, and Robbins’s own best pasta dishes, plus two dozen vegetable sides, this is the hard-working manual for home cooks who aspire to master the art of pasta cooking.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eWhether making pasta sheets for lasagna or stamping out pasta “coins” for Corzetti with Goat Cheese and Asparagus—or even buying handmade pasta to make Tagliatelle with Porcini, Rosemary, and Garlic—Robbins provides all the inspiration, instruction, and encouragement required to make pasta exceptionally well. 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Over the course of her decades-long career, she has been profiled in a range of publications, from \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eVanity Fair\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003eto \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eInStyle\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003eto the \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eNew York Times\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e. 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The food is simple to prepare but big on flavor, making it conducive to sociable snacking in between gulps of booze.\u003c\/p\u003e\n\u003cp\u003eFrom Radish and Watercress Salad and Sweetcorn with Soy Sauce Butter, to Spicy Sesame Ramen Salad and Udon Carbonara with Bacon Tempura, the recipes are impressive yet simple to achieve and no specialist equipment is needed. Plus, it includes a guide on how to stock a Japanese bar as well as how to knock up a few choice cocktails.\u003c\/p\u003e\n\u003cp\u003eFull of delicious dishes, Your Home Izakaya is perfect for anyone wanting to make show-off food fit for a dinner party with minimum fuss and maximum fun.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout the Author\u003c\/strong\u003e: \u003cmeta charset=\"UTF-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eTim Anderson is a chef, writer, restaurateur, and MasterChef champion. Born and raised in Wisconsin, Tim has been studying Japanese food culture for more than two decades, first as a hobby, then as a profession. He majored in Japanese Studies at university, where he was awarded a grant to conduct independent research on local food museums in Japan. Subsequently, he lived in Fukuoka prefecture for two years to further develop his knowledge of Japanese food, and then moved to London, where he won MasterChef in 2011. He has since opened the Japanese 'ramen izakaya' restaurant Nanban, which inspired a book, \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eNanban: Japanese Soul Food\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e. 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With dishes passed down from generations of family, Frankie introduces a deeply personal and essential collection of recipes inspired by his multicultural experience, melding the flavours of suburban America with the ingredients and techniques his parents grew up with.\u003c\/p\u003e\n\u003cp\u003eIn his debut cookbook, Frankie will teach you to master bao, dumplings, scallion pancakes, and so much more through stunning visuals and intimate storytelling about discovering identity and belonging through cooking. Recipes such as Lap Cheong Corn Dogs, Honey-Mustard Glazed Taiwanese Popcorn Chicken, Stir-Fried Rice Cakes with Bolognese, Cincinnati Chili with Hand Pulled Noodles, Bao Egg and Soy Glazed Bacon Sandwich, and Lionshead Big Mac exemplify the stunning creations born out of growing up with feet in two worlds.\u003c\/p\u003e\n\u003cp\u003eThrough step-by-step photography and detailed hand-drawn illustrations, Frankie offers readers not just the essentials but endless creative new flavour combinations for the fundamentals of Taiwanese home cooking.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFrankie Gaw\u003c\/strong\u003e is a former designer turned food writer and photographer who creates recipes based on his Taiwanese American upbringing. He’s the founder of the food blog Little Fat Boy, which has been nominated for a Webby and won Saveur’s Blog of the Year and the IACP Individual Food Blog Award. 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