COOKING

New Homemade Kitchen

$50.00
{"id":5406998823067,"title":"New Homemade Kitchen","handle":"new-homemade-kitchen","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv class=\"collapsible-drawer__container\"\u003e\n\u003cdiv class=\"collapsible-drawer__container-content \"\u003e\n\u003cdiv class=\"collapsible-drawer__container-title\"\u003e\n\u003ch3 data-a8n=\"collapsible-drawer__title\" aria-expanded=\"true\" class=\"common-title--secondary collapsible-drawer__title \"\u003eABOUT\u003c\/h3\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"collapsible-drawer__container-description\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"collapsible-drawer__container-toggle\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"collapsible-drawer__content\"\u003e\n\u003cdiv class=\"item-description-wrapper\"\u003e\n\u003cdiv class=\"item-description--expanded\" id=\"item-description__content\"\u003e\n\u003cp\u003e\u003cstrong\u003eRevive the lost arts of fermenting, canning, preserving, and creating your own ingredients.\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eThe Institute of Domestic Technology Cookbook\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eis a collection of 250 recipes, ideas, and methods for stocking a kitchen, do-it-yourself foodcrafting projects, and cooking with homemade ingredients.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe chapters include instructions on how to make your own food products and pantry staples, as well as recipes highlighting those very ingredients\u003c\/strong\u003e—for example, make your own feta and bake it into a Greek phyllo pie, or learn how to dehydrate leftover produce and use it in homemade instant soup mixes.\u003c\/p\u003e\n\u003cp\u003e• Each chapter includes instructions to make your own pantry staples, like ground mustard, sourdough starter, and miso paste.\u003cbr\u003e• Complete with recipes that utilize the very ingredients you made\u003cbr\u003e• Filled with informative and helpful features like flavor variation charts, extended tutorials, faculty advice, and instructional line drawings\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAlso included are features like food crafting charts, historical tidbits, 100+ photos and illustrations, how-tos, and sidebars featuring experts and deans from the Institute, including LA-based cheese-makers, coffee roasters, butchers, and more.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFrom the Institute of Domestic Technology, a revered foodcrafting school in Los Angeles, each chapter is based on the school's curriculum and covers all manners of techniques—such as curing, bread-baking, cheese-making, coffee-roasting, butchering, and more.\u003c\/p\u003e\n\u003cp\u003e• Complete with beautiful food photography, this well-researched and comprehensive cookbook will inspire chefs of all levels.\u003cbr\u003e• Great gift for foodcrafters, food geeks, food pioneers, farmers' market shoppers, as well as people who feel nostalgic for a slower way of life\u003cbr\u003e• Add it to the collection of books like\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eSalt, Fat, Acid, Heat: Mastering the Elements of Good Cooking\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eby Samin Nosrat;\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eThe Food Lab: Better Home Cooking Through Science\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eby J. Kenji López-Alt; and\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eThe Homemade Pantry: 101 Foods You Can Stop Buying and Start Making\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eby Alana Chernila\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","published_at":"2020-07-26T01:14:49-06:00","created_at":"2020-07-21T15:42:19-06:00","vendor":"Raincoast Books","type":"Book","tags":[],"price":5000,"price_min":5000,"price_max":5000,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":35124528218267,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"New Homemade Kitchen","public_title":null,"options":["Default Title"],"price":5000,"weight":0,"compare_at_price":null,"inventory_management":"shopify","barcode":"28218267"}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/0345\/0132\/9028\/products\/IMG_5103.jpg?v=1596303416"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0345\/0132\/9028\/products\/IMG_5103.jpg?v=1596303416","options":["Title"],"media":[{"alt":"New Homemade Kitchen - Mortise And Tenon","id":10308058808475,"position":1,"preview_image":{"aspect_ratio":1.0,"height":2000,"width":2000,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0345\/0132\/9028\/products\/IMG_5103.jpg?v=1595747989"},"aspect_ratio":1.0,"height":2000,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0345\/0132\/9028\/products\/IMG_5103.jpg?v=1595747989","width":2000}],"content":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv class=\"collapsible-drawer__container\"\u003e\n\u003cdiv class=\"collapsible-drawer__container-content \"\u003e\n\u003cdiv class=\"collapsible-drawer__container-title\"\u003e\n\u003ch3 data-a8n=\"collapsible-drawer__title\" aria-expanded=\"true\" class=\"common-title--secondary collapsible-drawer__title \"\u003eABOUT\u003c\/h3\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"collapsible-drawer__container-description\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"collapsible-drawer__container-toggle\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"collapsible-drawer__content\"\u003e\n\u003cdiv class=\"item-description-wrapper\"\u003e\n\u003cdiv class=\"item-description--expanded\" id=\"item-description__content\"\u003e\n\u003cp\u003e\u003cstrong\u003eRevive the lost arts of fermenting, canning, preserving, and creating your own ingredients.\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eThe Institute of Domestic Technology Cookbook\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eis a collection of 250 recipes, ideas, and methods for stocking a kitchen, do-it-yourself foodcrafting projects, and cooking with homemade ingredients.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe chapters include instructions on how to make your own food products and pantry staples, as well as recipes highlighting those very ingredients\u003c\/strong\u003e—for example, make your own feta and bake it into a Greek phyllo pie, or learn how to dehydrate leftover produce and use it in homemade instant soup mixes.\u003c\/p\u003e\n\u003cp\u003e• Each chapter includes instructions to make your own pantry staples, like ground mustard, sourdough starter, and miso paste.\u003cbr\u003e• Complete with recipes that utilize the very ingredients you made\u003cbr\u003e• Filled with informative and helpful features like flavor variation charts, extended tutorials, faculty advice, and instructional line drawings\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAlso included are features like food crafting charts, historical tidbits, 100+ photos and illustrations, how-tos, and sidebars featuring experts and deans from the Institute, including LA-based cheese-makers, coffee roasters, butchers, and more.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFrom the Institute of Domestic Technology, a revered foodcrafting school in Los Angeles, each chapter is based on the school's curriculum and covers all manners of techniques—such as curing, bread-baking, cheese-making, coffee-roasting, butchering, and more.\u003c\/p\u003e\n\u003cp\u003e• Complete with beautiful food photography, this well-researched and comprehensive cookbook will inspire chefs of all levels.\u003cbr\u003e• Great gift for foodcrafters, food geeks, food pioneers, farmers' market shoppers, as well as people who feel nostalgic for a slower way of life\u003cbr\u003e• Add it to the collection of books like\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eSalt, Fat, Acid, Heat: Mastering the Elements of Good Cooking\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eby Samin Nosrat;\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eThe Food Lab: Better Home Cooking Through Science\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eby J. Kenji López-Alt; and\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eThe Homemade Pantry: 101 Foods You Can Stop Buying and Start Making\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eby Alana Chernila\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e"}

Zero Waste Cookbook: 100 Recipes for Cooking Without Waste

$32.99
{"id":5466395934875,"title":"Zero Waste Cookbook: 100 Recipes for Cooking Without Waste","handle":"zero-waste-cookbook-100-recipes-for-cooking-without-waste","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eZero Waste Cookbook is the complete guide to how you can make your food stretch further in order to reduce your waste. From using the husk of corn to make a vegetable stock to using lemon zest to infuse vodka and sunflower seeds to add crunch to bread, Giovanna Torrico and Amelia Wasiliev cover over 100 simple, waste-less recipes. With chapters are on fruit, vegetables, bread, dairy, meat and fish, you will learn how to fully utilize the food you have at home.\u003c\/span\u003e","published_at":"2020-08-05T22:58:23-06:00","created_at":"2020-08-05T15:36:24-06:00","vendor":"Raincoast Books","type":"","tags":[],"price":3299,"price_min":3299,"price_max":3299,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":35360728678555,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"Zero Waste Cookbook: 100 Recipes for Cooking Without Waste","public_title":null,"options":["Default Title"],"price":3299,"weight":0,"compare_at_price":null,"inventory_management":"shopify","barcode":"28678555"}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/0345\/0132\/9028\/products\/IMG_5219.jpg?v=1597018453"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0345\/0132\/9028\/products\/IMG_5219.jpg?v=1597018453","options":["Title"],"media":[{"alt":"Zero Waste Cookbook: 100 Recipes for Cooking Without Waste - Mortise And Tenon","id":10536871592091,"position":1,"preview_image":{"aspect_ratio":1.0,"height":2000,"width":2000,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0345\/0132\/9028\/products\/IMG_5219.jpg?v=1596748265"},"aspect_ratio":1.0,"height":2000,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0345\/0132\/9028\/products\/IMG_5219.jpg?v=1596748265","width":2000}],"content":"\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eZero Waste Cookbook is the complete guide to how you can make your food stretch further in order to reduce your waste. From using the husk of corn to make a vegetable stock to using lemon zest to infuse vodka and sunflower seeds to add crunch to bread, Giovanna Torrico and Amelia Wasiliev cover over 100 simple, waste-less recipes. With chapters are on fruit, vegetables, bread, dairy, meat and fish, you will learn how to fully utilize the food you have at home.\u003c\/span\u003e"}

Thug Kitchen 101

$29.99
{"id":5406818107547,"title":"Thug Kitchen 101","handle":"thug-kitchen-101","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eCreators of the New York Times bestselling cookbook series, Thug Kitchen are back to deliver you the sorta gentle, but always hilarious shove you need to take the leap into healthy eating.\u003c\/p\u003e\n\u003cp\u003eThug Kitchen 101 includes more than 100 easy and accessible recipes to give you a solid start towards a better diet. TK holds your hand and explains ingredients from chickpeas to nooch so you’ll feel confident knowing exactly what the fuck you’re cooking. This kickass kitchen primer also serves up health benefits and nutrition to remind everyone, from curious newbies to health nuts, how a plant-based lifestyle benefits our bodies, minds, environment, and our pocketbooks. THAT’S RIGHT. EAT GREEN, SAVE GREEN.\u003c\/p\u003e\n\u003cp\u003eSo scared of commitment you can’t even dedicate some time to cook? Thug Kitchen’s here to fix that shit: all recipes in TK 101 are guaranteed to be faster than delivery, so you can whip up some tasty meals with simple ingredients regardless of when you stumble home from work.  You’re too damn important to be eating garbage, so TK has made it easy to take care of #1: you. No needless nonsense or preachy bullshit. Just delicious, healthy, homemade food for all the full-time hustlers out there.\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch3\u003eAbout the Author\u003c\/h3\u003e\n\u003cdiv class=\"a-section a-spacing-small a-padding-small\"\u003e\n\u003cp\u003e\u003cstrong\u003eTHUG KITCHEN\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eare an LA-based duo and the authors of the #1 bestselling\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eThug Kitchen: The Official Cookbook\u003c\/em\u003e. Thug Kitchen started their wildly popular web site to inspire people to eat some Goddamn vegetables and adopt a healthier lifestyle. Beloved by Gwyneth Paltrow (“This might be my favorite thing ever”) and named\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eSaveur\u003c\/em\u003e’s Best New Food Blog of 2013—with half a million Facebook fans and counting—Thug Kitchen wants to show everyone how to take charge of their plates and cook up some real f*cking food.\u003c\/p\u003e\n\u003c\/div\u003e","published_at":"2020-07-26T02:05:40-06:00","created_at":"2020-07-21T13:52:18-06:00","vendor":"Raincoast Books","type":"Book","tags":[],"price":2999,"price_min":2999,"price_max":2999,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":35123728416923,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"Thug Kitchen 101","public_title":null,"options":["Default Title"],"price":2999,"weight":0,"compare_at_price":null,"inventory_management":"shopify","barcode":"28416923"}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/0345\/0132\/9028\/products\/ThugKitchen101.jpg?v=1596303395"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0345\/0132\/9028\/products\/ThugKitchen101.jpg?v=1596303395","options":["Title"],"media":[{"alt":"Thug Kitchen 101 - Mortise And Tenon","id":10308563959963,"position":1,"preview_image":{"aspect_ratio":1.0,"height":2000,"width":2000,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0345\/0132\/9028\/products\/ThugKitchen101.jpg?v=1595750717"},"aspect_ratio":1.0,"height":2000,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0345\/0132\/9028\/products\/ThugKitchen101.jpg?v=1595750717","width":2000}],"content":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eCreators of the New York Times bestselling cookbook series, Thug Kitchen are back to deliver you the sorta gentle, but always hilarious shove you need to take the leap into healthy eating.\u003c\/p\u003e\n\u003cp\u003eThug Kitchen 101 includes more than 100 easy and accessible recipes to give you a solid start towards a better diet. TK holds your hand and explains ingredients from chickpeas to nooch so you’ll feel confident knowing exactly what the fuck you’re cooking. This kickass kitchen primer also serves up health benefits and nutrition to remind everyone, from curious newbies to health nuts, how a plant-based lifestyle benefits our bodies, minds, environment, and our pocketbooks. THAT’S RIGHT. EAT GREEN, SAVE GREEN.\u003c\/p\u003e\n\u003cp\u003eSo scared of commitment you can’t even dedicate some time to cook? Thug Kitchen’s here to fix that shit: all recipes in TK 101 are guaranteed to be faster than delivery, so you can whip up some tasty meals with simple ingredients regardless of when you stumble home from work.  You’re too damn important to be eating garbage, so TK has made it easy to take care of #1: you. No needless nonsense or preachy bullshit. Just delicious, healthy, homemade food for all the full-time hustlers out there.\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch3\u003eAbout the Author\u003c\/h3\u003e\n\u003cdiv class=\"a-section a-spacing-small a-padding-small\"\u003e\n\u003cp\u003e\u003cstrong\u003eTHUG KITCHEN\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eare an LA-based duo and the authors of the #1 bestselling\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eThug Kitchen: The Official Cookbook\u003c\/em\u003e. Thug Kitchen started their wildly popular web site to inspire people to eat some Goddamn vegetables and adopt a healthier lifestyle. Beloved by Gwyneth Paltrow (“This might be my favorite thing ever”) and named\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eSaveur\u003c\/em\u003e’s Best New Food Blog of 2013—with half a million Facebook fans and counting—Thug Kitchen wants to show everyone how to take charge of their plates and cook up some real f*cking food.\u003c\/p\u003e\n\u003c\/div\u003e"}

The Noma Guide to Fermentation

$58.00
{"id":5496698110107,"title":"The Noma Guide to Fermentation","handle":"the-noma-guide-to-fermentation","description":"\u003cmeta charset=\"utf-8\"\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\u003cbr\u003e\u003cbr\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\u003cbr\u003e\u003cbr\u003e\u003cb\u003e“An indispensable manual for home cooks and pro chefs.” —\u003ci\u003eWired\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\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.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eNow René Redzepi, chef and co-owner of Noma, and David Zilber, the chef who runs the restaurant’s acclaimed fermentation lab, share never-before-revealed techniques to creating Noma’s extensive pantry of ferments. And they do so with a book conceived specifically to share their knowledge and techniques with home cooks. With more than 500 step-by-step photographs and illustrations, and with every recipe approachably written and meticulously tested, \u003c\/span\u003e\u003ci\u003eThe Noma Guide to Fermentation\u003c\/i\u003e\u003cspan\u003e takes readers far beyond the typical kimchi and sauerkraut to include koji, kombuchas, shoyus, misos, lacto-ferments, vinegars, garums, and black fruits and vegetables. And—perhaps even more important—it shows how to use these game-changing pantry ingredients in more than 100 original recipes.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eFermentation is already building as the most significant new direction in food (and health). 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Fermentation is one of the foundations behind Noma’s extraordinary flavor profiles.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eNow René Redzepi, chef and co-owner of Noma, and David Zilber, the chef who runs the restaurant’s acclaimed fermentation lab, share never-before-revealed techniques to creating Noma’s extensive pantry of ferments. And they do so with a book conceived specifically to share their knowledge and techniques with home cooks. With more than 500 step-by-step photographs and illustrations, and with every recipe approachably written and meticulously tested, \u003c\/span\u003e\u003ci\u003eThe Noma Guide to Fermentation\u003c\/i\u003e\u003cspan\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. 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Preservation: The Art and Science of Canning, Fermentation and Dehydration

$37.50
{"id":5406953210011,"title":"Preservation: The Art and Science of Canning, Fermentation and Dehydration","handle":"preservation-the-art-and-science-of-canning-fermentation-and-dehydration","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eMore than a cookbook, Preservation: The Art and Science of Canning, Fermentation and Dehydration demystifies the scientific concepts that inform the methods of food preservation in an easy to understand way. Taking Julia Child as her inspiration, certified Master Food Preserver Christina Ward has collected and translated both the scientific and experiential information that has long been the sole domain of academic scientists and elite chefs.\u003cbr\u003e\u003cbr\u003eFueled by her mission to correct online misinformation and scientifically outdated materials, Ward guides readers through a comprehensive survey of the methods that will ensure your preservation projects are safe and delicious. Included are highly adaptable recipes that demonstrate every method and technique of preservation.\u003cbr\u003e\u003cbr\u003eForeward by Nancy Singleton Hachisu, an expert in Japanese food traditions. Her second book, Preserving the Japanese Way, was nominated for the 2016 James Beard Award in the International Cookbook category. For fans of Alton Brown, Kenji Alt-Lopez, and Harold McGee, Preservation: The Art and Science of Canning, Fermentation and Dehydration is the guide you never knew you needed. You'll never look at a jar of strawberry jam the same way.\u003cbr\u003e\u003cbr\u003eChapters include information on freezing, pressure canning, hot-water bath and atmospheric canning, dehydration, fermentation, smoking, and curing. Also included are a detailed source guide and recommendations.\u003cbr\u003e\u003cbr\u003eChristina Ward teaches notoriously raucous preservation classes and serves as a volunteer mentor to urban farmers, small-scale food producers, and question answerer for people all over the country trying to save their pickles from disaster. Her love of teaching is evident on every page as complicated scientific concepts are simplified and explained with precision and humor.\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch3\u003eAbout the Author\u003c\/h3\u003e\n\u003cdiv class=\"a-section a-spacing-small a-padding-small\"\u003eChristina Ward is a food historian and writer. She was recently featured in Padma Lakshmi's new television series exploring immigrant foodways, Taste the Nation.\" Her second book released in January of 2019, American Advertising Cookbooks-How Corporations Taught Us To Love, Spam, Bananas, and Jell-O earned positive notice from Florence Fabricant in the New York Times, Christopher Kimball of Milk Street Radio, and numerous other journalists and readers. Her 2017 publication, Preservation-The Art and Science of Canning, Fermentation, and Dehydration, explores the history and science of food preservation while sharing 100 fool-proof recipes that make the science real. She has contributed to Serious Eats, Edible Milwaukee, The Wall Street Journal, and The Milwaukee Journal\/Sentinel. Christina, despite klutziness, is often found in classrooms and community kitchens with sharp knives and spilling vinegar into unsuspecting handbags while wildly gesticulating as she teaches folks how to make perfect pickles. She makes regular guest food expert on Fox6 News Real Milwaukee television program and on public radio stations across the United States. Christina can trace her Milwaukee and Wisconsin roots to the early 1800s. Her love of history comes from her father, who instilled the idea that we are all manifestations of our ancestors. She prides herself on having a hungry mind interested in learning about people, the foods they eat, and the stories that arise from that convergence.\"\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e","published_at":"2020-07-26T01:35:39-06:00","created_at":"2020-07-21T15:01:02-06:00","vendor":"Raincoast Books","type":"Book","tags":[],"price":3750,"price_min":3750,"price_max":3750,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":35124291272859,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"Preservation: The Art and Science of Canning, Fermentation and Dehydration","public_title":null,"options":["Default Title"],"price":3750,"weight":0,"compare_at_price":null,"inventory_management":"shopify","barcode":"91272859"}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/0345\/0132\/9028\/products\/TheArtandScienceofCanning_FermentationandDehydration.jpg?v=1596303403"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0345\/0132\/9028\/products\/TheArtandScienceofCanning_FermentationandDehydration.jpg?v=1596303403","options":["Title"],"media":[{"alt":"Preservation: The Art and Science of Canning, Fermentation and Dehydration - Mortise And Tenon","id":10308208132251,"position":1,"preview_image":{"aspect_ratio":1.0,"height":2000,"width":2000,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0345\/0132\/9028\/products\/TheArtandScienceofCanning_FermentationandDehydration.jpg?v=1595748934"},"aspect_ratio":1.0,"height":2000,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0345\/0132\/9028\/products\/TheArtandScienceofCanning_FermentationandDehydration.jpg?v=1595748934","width":2000}],"content":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eMore than a cookbook, Preservation: The Art and Science of Canning, Fermentation and Dehydration demystifies the scientific concepts that inform the methods of food preservation in an easy to understand way. Taking Julia Child as her inspiration, certified Master Food Preserver Christina Ward has collected and translated both the scientific and experiential information that has long been the sole domain of academic scientists and elite chefs.\u003cbr\u003e\u003cbr\u003eFueled by her mission to correct online misinformation and scientifically outdated materials, Ward guides readers through a comprehensive survey of the methods that will ensure your preservation projects are safe and delicious. Included are highly adaptable recipes that demonstrate every method and technique of preservation.\u003cbr\u003e\u003cbr\u003eForeward by Nancy Singleton Hachisu, an expert in Japanese food traditions. Her second book, Preserving the Japanese Way, was nominated for the 2016 James Beard Award in the International Cookbook category. For fans of Alton Brown, Kenji Alt-Lopez, and Harold McGee, Preservation: The Art and Science of Canning, Fermentation and Dehydration is the guide you never knew you needed. You'll never look at a jar of strawberry jam the same way.\u003cbr\u003e\u003cbr\u003eChapters include information on freezing, pressure canning, hot-water bath and atmospheric canning, dehydration, fermentation, smoking, and curing. Also included are a detailed source guide and recommendations.\u003cbr\u003e\u003cbr\u003eChristina Ward teaches notoriously raucous preservation classes and serves as a volunteer mentor to urban farmers, small-scale food producers, and question answerer for people all over the country trying to save their pickles from disaster. Her love of teaching is evident on every page as complicated scientific concepts are simplified and explained with precision and humor.\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch3\u003eAbout the Author\u003c\/h3\u003e\n\u003cdiv class=\"a-section a-spacing-small a-padding-small\"\u003eChristina Ward is a food historian and writer. She was recently featured in Padma Lakshmi's new television series exploring immigrant foodways, Taste the Nation.\" Her second book released in January of 2019, American Advertising Cookbooks-How Corporations Taught Us To Love, Spam, Bananas, and Jell-O earned positive notice from Florence Fabricant in the New York Times, Christopher Kimball of Milk Street Radio, and numerous other journalists and readers. Her 2017 publication, Preservation-The Art and Science of Canning, Fermentation, and Dehydration, explores the history and science of food preservation while sharing 100 fool-proof recipes that make the science real. She has contributed to Serious Eats, Edible Milwaukee, The Wall Street Journal, and The Milwaukee Journal\/Sentinel. Christina, despite klutziness, is often found in classrooms and community kitchens with sharp knives and spilling vinegar into unsuspecting handbags while wildly gesticulating as she teaches folks how to make perfect pickles. She makes regular guest food expert on Fox6 News Real Milwaukee television program and on public radio stations across the United States. Christina can trace her Milwaukee and Wisconsin roots to the early 1800s. Her love of history comes from her father, who instilled the idea that we are all manifestations of our ancestors. She prides herself on having a hungry mind interested in learning about people, the foods they eat, and the stories that arise from that convergence.\"\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e"}

Kitchen Brewing

$32.99
{"id":5466182615195,"title":"Kitchen Brewing","handle":"kitchen-brewing","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eMaking really good beer at home can actually be fun, easy and cheap - and take less than a day! In \u003c\/span\u003e\u003ci\u003eKitchen Brewing\u003c\/i\u003e\u003cspan\u003e, beer enthusiasts Jakob Nielsen and Mikael Zetterberg show you how to create delicious-tasting beers on a budget in just a matter of hours, without losing any quality along the way.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eUsing regular, everyday kitchen equipment, plus a basic home-brew starter kit, you'll soon discover that brewing beer can be as simple as cooking: you don't need to be an expert but with a bit of patience and the right know-how you'll soon see just how simple and fun it is to make beer at home. Learn how to brew small volumes of a range of different styles of beer: from beautiful fruity IPAs and fresh and herbal lagers to a cracking porter and Swedish folkol with a real punch of hops, theseare fun, manageable recipes that anyone can master.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eFeaturing comprehensive instructions on tools, bottling, equipment hygiene, as well as helpful hints and tips on the best season to brew each beer, it won't be long until you are making your own unique beer creations in your very own kitchen brewery.\u003c\/span\u003e","published_at":"2020-08-05T14:36:03-06:00","created_at":"2020-08-05T14:36:01-06:00","vendor":"Raincoast Books","type":"","tags":[],"price":3299,"price_min":3299,"price_max":3299,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":35359975604379,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"Kitchen Brewing","public_title":null,"options":["Default Title"],"price":3299,"weight":0,"compare_at_price":null,"inventory_management":"shopify","barcode":"75604379"}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/0345\/0132\/9028\/products\/KitchenBrewing.jpg?v=1597018448"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0345\/0132\/9028\/products\/KitchenBrewing.jpg?v=1597018448","options":["Title"],"media":[{"alt":"Kitchen Brewing - Mortise And Tenon","id":10536992800923,"position":1,"preview_image":{"aspect_ratio":1.0,"height":2000,"width":2000,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0345\/0132\/9028\/products\/KitchenBrewing.jpg?v=1596748878"},"aspect_ratio":1.0,"height":2000,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0345\/0132\/9028\/products\/KitchenBrewing.jpg?v=1596748878","width":2000}],"content":"\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eMaking really good beer at home can actually be fun, easy and cheap - and take less than a day! In \u003c\/span\u003e\u003ci\u003eKitchen Brewing\u003c\/i\u003e\u003cspan\u003e, beer enthusiasts Jakob Nielsen and Mikael Zetterberg show you how to create delicious-tasting beers on a budget in just a matter of hours, without losing any quality along the way.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eUsing regular, everyday kitchen equipment, plus a basic home-brew starter kit, you'll soon discover that brewing beer can be as simple as cooking: you don't need to be an expert but with a bit of patience and the right know-how you'll soon see just how simple and fun it is to make beer at home. Learn how to brew small volumes of a range of different styles of beer: from beautiful fruity IPAs and fresh and herbal lagers to a cracking porter and Swedish folkol with a real punch of hops, theseare fun, manageable recipes that anyone can master.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eFeaturing comprehensive instructions on tools, bottling, equipment hygiene, as well as helpful hints and tips on the best season to brew each beer, it won't be long until you are making your own unique beer creations in your very own kitchen brewery.\u003c\/span\u003e"}

Hot For Food Vegan Comfort Classics

$29.95
{"id":5406852120731,"title":"Hot For Food Vegan Comfort Classics","handle":"hot-for-food-vegan-comfort-classics","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eIn this bold collection of more than 100 recipes, the world of comfort food and vegan cooking collide as Lauren Toyota shares her favorite recipes and creative ways to make Philly cheesesteak, fried chicken, and mac 'n' cheese, all with simple vegan ingredients. Never one to hold back, Lauren piles plates high with cheese sauce, ranch, bacon, and barbecue sauce, all while sharing personal stories and tips in her engaging and hilarious voice. The result is indulgent, craveworthy food - like Southern Fried Cauliflower, The Best Vegan Ramen, and Raspberry Funfetti Pop Tarts - made for sharing with friends at weeknight dinners, weekend brunches, and beyond.\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch3\u003eAbout the Author\u003c\/h3\u003e\n\u003cdiv\u003eLAUREN TOYOTA is a former MuchMusic VJ and MTV Canada host and a YouTube sensation. Her channel and blog, hot for food, attract a wide and engaged audience of young people curious about how to make vegan food fast and fun. She lives in Toronto.\u003c\/div\u003e","published_at":"2020-07-26T01:12:50-06:00","created_at":"2020-07-21T14:05:13-06:00","vendor":"Raincoast Books","type":"Book","tags":[],"price":2995,"price_min":2995,"price_max":2995,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":35123843039387,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"Hot For Food Vegan Comfort Classics","public_title":null,"options":["Default Title"],"price":2995,"weight":0,"compare_at_price":null,"inventory_management":"shopify","barcode":"43039387"}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/0345\/0132\/9028\/products\/HotForFoodVeganComfortClassics.jpg?v=1596303397"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0345\/0132\/9028\/products\/HotForFoodVeganComfortClassics.jpg?v=1596303397","options":["Title"],"media":[{"alt":"Hot For Food Vegan Comfort Classics - Mortise And Tenon","id":10307655827611,"position":1,"preview_image":{"aspect_ratio":1.0,"height":2000,"width":2000,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0345\/0132\/9028\/products\/HotForFoodVeganComfortClassics.jpg?v=1595745283"},"aspect_ratio":1.0,"height":2000,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0345\/0132\/9028\/products\/HotForFoodVeganComfortClassics.jpg?v=1595745283","width":2000}],"content":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eIn this bold collection of more than 100 recipes, the world of comfort food and vegan cooking collide as Lauren Toyota shares her favorite recipes and creative ways to make Philly cheesesteak, fried chicken, and mac 'n' cheese, all with simple vegan ingredients. Never one to hold back, Lauren piles plates high with cheese sauce, ranch, bacon, and barbecue sauce, all while sharing personal stories and tips in her engaging and hilarious voice. The result is indulgent, craveworthy food - like Southern Fried Cauliflower, The Best Vegan Ramen, and Raspberry Funfetti Pop Tarts - made for sharing with friends at weeknight dinners, weekend brunches, and beyond.\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch3\u003eAbout the Author\u003c\/h3\u003e\n\u003cdiv\u003eLAUREN TOYOTA is a former MuchMusic VJ and MTV Canada host and a YouTube sensation. Her channel and blog, hot for food, attract a wide and engaged audience of young people curious about how to make vegan food fast and fun. She lives in Toronto.\u003c\/div\u003e"}

28 Day Plant-Powered Health Reboot

{"id":5406966874267,"title":"28 Day Plant-Powered Health Reboot","handle":"28-day-plant-powered-health-reboot","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eWith this one-of-a-kind guide to plant-based eating, it only takes 28 days to gain a healthier you. Written by Jessica Jones and Wendy Lopez, both registered dietitians\/ nutritionists, each and every recipe in this cookbook is both delicious and nutritious. All of the 100 recipes have a healthy balance of carbohydrates, fat and protein and are typically between 300 and 500 calories per meal. This book is perfect for those who want to become more comfortable with preparing vegetarian meals that are not only good for you but taste great too.\u003c\/p\u003e\n\u003cp\u003eThe beauty of this book is that you can decide how you want to plan your meals for the week, using the recipes and meal plan templates provided. These incredible recipes will leave you feeling nourished and energized, with minimal stress. You won’t need an endless amount of ingredients that will break the bank: the motto here is simple, delicious, nutritious and fun!\u003c\/p\u003e\n\u003cp\u003eWith this cookbook, you will feel healthier while enjoying satisfying plant-powered recipes like Southwest Scramble with Baked Sweet Potato Fries for breakfast and Mushroom Black Bean Enchiladas for lunch. End your day with Butternut Squash Black Bean Burgers for dinner and if you like to munch between meals, there are tasty snacks like Garlic-Roasted Chickpeas, Spicy Dark Chocolate–Covered Almonds or Zucchini Pizza Bites. Let’s make this your healthiest year yet!\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch3\u003eAbout the author (2017)\u003c\/h3\u003e\n\u003cdiv id=\"about_author\"\u003e\n\u003cdiv id=\"about_author_v\"\u003e\n\u003cdiv\u003eJessica Jones and Wendy Lopez are Registered Dietitians\/Nutritionists who specialize in plant-based nutrition. As co-creators of the website Food Heaven Made Easy, their content has been featured in Refinery29, Self, The Huffington Post, Men’s Health, Essence and many others. Jessica lives in Oakland, California, and Wendy lives in New York, New York.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","published_at":"2020-07-26T01:07:27-06:00","created_at":"2020-07-21T15:13:27-06:00","vendor":"Raincoast Books","type":"Book","tags":[],"price":3450,"price_min":3450,"price_max":3450,"available":false,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":35124360577179,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":true,"featured_image":null,"available":false,"name":"28 Day Plant-Powered Health Reboot","public_title":null,"options":["Default Title"],"price":3450,"weight":0,"compare_at_price":null,"inventory_management":"shopify","barcode":"60577179"}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/0345\/0132\/9028\/products\/28DayPlant-PoweredHealthReboot.jpg?v=1596303407"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0345\/0132\/9028\/products\/28DayPlant-PoweredHealthReboot.jpg?v=1596303407","options":["Title"],"media":[{"alt":"28 Day Plant-Powered Health Reboot - Mortise And Tenon","id":10307310452891,"position":1,"preview_image":{"aspect_ratio":1.0,"height":2000,"width":2000,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0345\/0132\/9028\/products\/28DayPlant-PoweredHealthReboot.jpg?v=1595742778"},"aspect_ratio":1.0,"height":2000,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0345\/0132\/9028\/products\/28DayPlant-PoweredHealthReboot.jpg?v=1595742778","width":2000}],"content":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eWith this one-of-a-kind guide to plant-based eating, it only takes 28 days to gain a healthier you. Written by Jessica Jones and Wendy Lopez, both registered dietitians\/ nutritionists, each and every recipe in this cookbook is both delicious and nutritious. All of the 100 recipes have a healthy balance of carbohydrates, fat and protein and are typically between 300 and 500 calories per meal. This book is perfect for those who want to become more comfortable with preparing vegetarian meals that are not only good for you but taste great too.\u003c\/p\u003e\n\u003cp\u003eThe beauty of this book is that you can decide how you want to plan your meals for the week, using the recipes and meal plan templates provided. These incredible recipes will leave you feeling nourished and energized, with minimal stress. You won’t need an endless amount of ingredients that will break the bank: the motto here is simple, delicious, nutritious and fun!\u003c\/p\u003e\n\u003cp\u003eWith this cookbook, you will feel healthier while enjoying satisfying plant-powered recipes like Southwest Scramble with Baked Sweet Potato Fries for breakfast and Mushroom Black Bean Enchiladas for lunch. End your day with Butternut Squash Black Bean Burgers for dinner and if you like to munch between meals, there are tasty snacks like Garlic-Roasted Chickpeas, Spicy Dark Chocolate–Covered Almonds or Zucchini Pizza Bites. Let’s make this your healthiest year yet!\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch3\u003eAbout the author (2017)\u003c\/h3\u003e\n\u003cdiv id=\"about_author\"\u003e\n\u003cdiv id=\"about_author_v\"\u003e\n\u003cdiv\u003eJessica Jones and Wendy Lopez are Registered Dietitians\/Nutritionists who specialize in plant-based nutrition. As co-creators of the website Food Heaven Made Easy, their content has been featured in Refinery29, Self, The Huffington Post, Men’s Health, Essence and many others. Jessica lives in Oakland, California, and Wendy lives in New York, New York.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e"}

Vegan Cakes

$34.99
{"id":5540811800731,"title":"Vegan Cakes","handle":"vegan-cakes","description":"\u003cp\u003eIndulgent and show-stopping. Vegan Cakes is the place where traditional baking rules are thrown out of the window, proving that you don’t need dairy and eggs to create baking wonders. \u003c\/p\u003e\n\u003cp\u003eFrom a Pink Vanilla Dream Cake and Sherry Berry Trifle, to Rose and Ginger Cheesecake and Black Sesame Banana Bread, this book is for the new vegan on the block. The vegan who wants to eat cake, indulge, feast and feel GOOD about it. \u003c\/p\u003e\n\u003cp\u003ewith delectable step-by-step recipes and enticing photos, along with guidance on vegan icing and decorations, this is the foolproof baking guide to creating decadent treats for every occasion.\u003c\/p\u003e","published_at":"2020-08-26T16:27:49-06:00","created_at":"2020-08-26T13:48:44-06:00","vendor":"Raincoast Books","type":"","tags":[],"price":3499,"price_min":3499,"price_max":3499,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":35670570172571,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"Vegan Cakes","public_title":null,"options":["Default Title"],"price":3499,"weight":0,"compare_at_price":null,"inventory_management":"shopify","barcode":"70172571"}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/0345\/0132\/9028\/products\/VeganCakes.jpg?v=1599599966"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0345\/0132\/9028\/products\/VeganCakes.jpg?v=1599599966","options":["Title"],"media":[{"alt":"Vegan Cakes - Mortise And Tenon","id":10901772271771,"position":1,"preview_image":{"aspect_ratio":1.0,"height":2000,"width":2000,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0345\/0132\/9028\/products\/VeganCakes.jpg?v=1598480849"},"aspect_ratio":1.0,"height":2000,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0345\/0132\/9028\/products\/VeganCakes.jpg?v=1598480849","width":2000}],"content":"\u003cp\u003eIndulgent and show-stopping. Vegan Cakes is the place where traditional baking rules are thrown out of the window, proving that you don’t need dairy and eggs to create baking wonders. \u003c\/p\u003e\n\u003cp\u003eFrom a Pink Vanilla Dream Cake and Sherry Berry Trifle, to Rose and Ginger Cheesecake and Black Sesame Banana Bread, this book is for the new vegan on the block. The vegan who wants to eat cake, indulge, feast and feel GOOD about it. \u003c\/p\u003e\n\u003cp\u003ewith delectable step-by-step recipes and enticing photos, along with guidance on vegan icing and decorations, this is the foolproof baking guide to creating decadent treats for every occasion.\u003c\/p\u003e"}

Whole Food Cooking Every Day

$58.00
{"id":5406997545115,"title":"Whole Food Cooking Every Day","handle":"whole-food-cooking-every-day","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003eEating whole foods can transform a diet, and mastering the art of cooking these foods can be easy with the proper techniques and strategies. In 20 chapters, Chaplin shares ingenious recipes incorporating the foods that are key to a healthy diet: seeds and nuts, fruits and vegetables, whole grains, and other plant-based foods. Chaplin offers her secrets for eating healthy every day: mastering some key recipes and reliable techniques and then varying the ingredients based on the occasion, the season, and what you’re craving. Once the reader learns one of Chaplin’s base recipes, whether for gluten-free muffins, millet porridge, or baked marinated tempeh, the ways to adapt and customize it are endless: change the fruit depending on the season, include nuts or seeds for extra protein, or even change the dressing or flavoring to keep a diet varied. Chaplin encourages readers to seek out local and organic ingredients, stock their pantries with nutrient-rich whole food ingredients, prep ahead of time, and, most important, cook at home.\u003c\/span\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch3\u003eAbout the Author\u003c\/h3\u003e\n\u003cdiv class=\"a-section a-spacing-small a-padding-small\"\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAmy Chaplin\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003eis the author of \u003ci\u003eAt Home in the Whole Food Kitchen\u003c\/i\u003e, an IACP and James Beard Award–winning book that celebrates the art of healthy eating. Her approach to food is inspired by nature and the healing benefits of whole food ingredients and has been driven, in part, by her rural upbringing in Northern New South Wales, Australia; her experiences cooking in different cities around the world; and her position as the former executive chef at New York’s renowned vegan restaurant Angelica Kitchen. Chaplin is a teacher, consultant, recipe developer, and personal chef. Her recipes have been featured in the\u003ci\u003e Wall Street Journal,\u003c\/i\u003e the\u003ci\u003e Washington Post, Vogue,\u003c\/i\u003e the\u003ci\u003e Guardian,\u003c\/i\u003e and \u003ci\u003eMartha Stewart Living,\u003c\/i\u003e among other publications. Chaplin divides her time between Brooklyn and upstate New York. Find her on Instagram @amychaplin.\u003cbr\u003e\u003c\/p\u003e\n\u003c\/div\u003e","published_at":"2020-07-26T02:18:05-06:00","created_at":"2020-07-21T15:41:01-06:00","vendor":"Raincoast Books","type":"Book","tags":[],"price":5800,"price_min":5800,"price_max":5800,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":35124523565211,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"Whole Food Cooking Every Day","public_title":null,"options":["Default Title"],"price":5800,"weight":0,"compare_at_price":null,"inventory_management":"shopify","barcode":"23565211"}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/0345\/0132\/9028\/products\/IMG_5100.jpg?v=1596303415"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0345\/0132\/9028\/products\/IMG_5100.jpg?v=1596303415","options":["Title"],"media":[{"alt":"Whole Food Cooking Every Day - Mortise And Tenon","id":10308699586715,"position":1,"preview_image":{"aspect_ratio":1.0,"height":2000,"width":2000,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0345\/0132\/9028\/products\/IMG_5100.jpg?v=1595751471"},"aspect_ratio":1.0,"height":2000,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0345\/0132\/9028\/products\/IMG_5100.jpg?v=1595751471","width":2000}],"content":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003eEating whole foods can transform a diet, and mastering the art of cooking these foods can be easy with the proper techniques and strategies. In 20 chapters, Chaplin shares ingenious recipes incorporating the foods that are key to a healthy diet: seeds and nuts, fruits and vegetables, whole grains, and other plant-based foods. Chaplin offers her secrets for eating healthy every day: mastering some key recipes and reliable techniques and then varying the ingredients based on the occasion, the season, and what you’re craving. Once the reader learns one of Chaplin’s base recipes, whether for gluten-free muffins, millet porridge, or baked marinated tempeh, the ways to adapt and customize it are endless: change the fruit depending on the season, include nuts or seeds for extra protein, or even change the dressing or flavoring to keep a diet varied. Chaplin encourages readers to seek out local and organic ingredients, stock their pantries with nutrient-rich whole food ingredients, prep ahead of time, and, most important, cook at home.\u003c\/span\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch3\u003eAbout the Author\u003c\/h3\u003e\n\u003cdiv class=\"a-section a-spacing-small a-padding-small\"\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAmy Chaplin\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003eis the author of \u003ci\u003eAt Home in the Whole Food Kitchen\u003c\/i\u003e, an IACP and James Beard Award–winning book that celebrates the art of healthy eating. Her approach to food is inspired by nature and the healing benefits of whole food ingredients and has been driven, in part, by her rural upbringing in Northern New South Wales, Australia; her experiences cooking in different cities around the world; and her position as the former executive chef at New York’s renowned vegan restaurant Angelica Kitchen. Chaplin is a teacher, consultant, recipe developer, and personal chef. Her recipes have been featured in the\u003ci\u003e Wall Street Journal,\u003c\/i\u003e the\u003ci\u003e Washington Post, Vogue,\u003c\/i\u003e the\u003ci\u003e Guardian,\u003c\/i\u003e and \u003ci\u003eMartha Stewart Living,\u003c\/i\u003e among other publications. Chaplin divides her time between Brooklyn and upstate New York. Find her on Instagram @amychaplin.\u003cbr\u003e\u003c\/p\u003e\n\u003c\/div\u003e"}

Waste-Free Kitchen Handbook: A Guide to Eating Well and Saving Money by Wasting Less Food

$27.95
{"id":5466369327259,"title":"Waste-Free Kitchen Handbook: A Guide to Eating Well and Saving Money by Wasting Less Food","handle":"waste-free-kitchen-handbook-a-guide-to-eating-well-and-saving-money-by-wasting-less-food","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eDespite a growing awareness of food waste, many well-intentioned home cooks lack the tools to change their habits. This handbook-packed with engaging checklists, simple recipes, practical strategies, and educational infographics-is the ultimate tool for reducing food waste. From a scientist at the Natural Resources Defense Council come these everyday techniques that call for minimal adjustments of habit, from shopping, portioning, and using a refrigerator properly to simple preservation methods including freezing, pickling, and cellaring. At once a good read and a go-to reference, this handy guide is chock-full of helpful facts and tips, including 20 use-it-up\" recipes and a substantial directory of common foods.\"\u003c\/span\u003e","published_at":"2020-08-05T22:57:20-06:00","created_at":"2020-08-05T15:27:11-06:00","vendor":"Raincoast Books","type":"","tags":[],"price":2795,"price_min":2795,"price_max":2795,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":35360585646235,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"Waste-Free Kitchen Handbook: A Guide to Eating Well and Saving Money by Wasting Less Food","public_title":null,"options":["Default Title"],"price":2795,"weight":0,"compare_at_price":null,"inventory_management":"shopify","barcode":"85646235"}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/0345\/0132\/9028\/products\/IMG_5205.jpg?v=1597018452"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0345\/0132\/9028\/products\/IMG_5205.jpg?v=1597018452","options":["Title"],"media":[{"alt":"Waste-Free Kitchen Handbook: A Guide to Eating Well and Saving Money by Wasting Less Food - Mortise And Tenon","id":10536888467611,"position":1,"preview_image":{"aspect_ratio":1.0,"height":2000,"width":2000,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0345\/0132\/9028\/products\/IMG_5205.jpg?v=1596748318"},"aspect_ratio":1.0,"height":2000,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0345\/0132\/9028\/products\/IMG_5205.jpg?v=1596748318","width":2000}],"content":"\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eDespite a growing awareness of food waste, many well-intentioned home cooks lack the tools to change their habits. This handbook-packed with engaging checklists, simple recipes, practical strategies, and educational infographics-is the ultimate tool for reducing food waste. From a scientist at the Natural Resources Defense Council come these everyday techniques that call for minimal adjustments of habit, from shopping, portioning, and using a refrigerator properly to simple preservation methods including freezing, pickling, and cellaring. At once a good read and a go-to reference, this handy guide is chock-full of helpful facts and tips, including 20 use-it-up\" recipes and a substantial directory of common foods.\"\u003c\/span\u003e"}

Vegan Christmas

$28.99
{"id":5406922473627,"title":"Vegan Christmas","handle":"vegan-christmas","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003eVegans and vegetarians everywhere will have the best holiday period ever with Gaz Oakley's fantastic alternatives to the traditional turkey and trimmings. Gaz is an expert in bold flavors and textures, so everyone can enjoy a spectacular centerpiece and amazing food throughout the festive season.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eGaz talks you through the menus and the planning, from Christmas morning breakfast like Sweet Potato Waffles and Tofu Benedict, through to a show-stopping lunch with the likes of Ultimate Christmas Wellington, Turkey\" Roast and Festive Nut Roast Wreath served with all the trimmings: \"No Pigs\" in Blankets, Hasselback Potatoes and Fluffy Yorkshire Puddings - all rounded off with spectacular dairy-free desserts including Boozy Tiramisu and \"Brioche\" Bread and Butter Pudding. There are vegan versions of mince pies, Pavlova, and even a \"cheese\" board for after!\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eAnd it's not just about the big day: Gaz offers a supreme spread of party food for when you're celebrating with guests - Mini Sausage Rolls, Sticky BBQ \"Ribs\" and Arancini, among many others, plus ideas for leftovers including Christmas Curry and Gyros.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003ePacked with suggestions for the festivities and advice on how to keep cool in the kitchen if you're cooking on the big day, \u003c\/span\u003e\u003ci\u003eVegan Christmas Cookbook\u003c\/i\u003e\u003cspan\u003e offers every solution you'll ever need for what to cook for vegans and vegetarians at Christmas.\"\u003c\/span\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch3\u003eAbout the Author\u003c\/h3\u003e\n\u003cdiv class=\"a-section a-spacing-small a-padding-small\"\u003eGaz Oakley is passionate about vegan cooking. He became a chef in Cardiff, UK, at the age of 15. Inspired to follow a healthier lifestyle, he decided to change his diet and go vegan. Using the techniques he had learned working as a professional chef, he started devising beautiful, innovative vegan dishes. His Instagram and youtube channel @avantgardevegan has been phenomenally successful. His first book\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eVegan 100\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003ewas an instant hit worldwide; this is his second book.\u003c\/div\u003e","published_at":"2020-07-26T02:07:56-06:00","created_at":"2020-07-21T14:36:50-06:00","vendor":"Raincoast Books","type":"Book","tags":[],"price":2899,"price_min":2899,"price_max":2899,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":35124169244827,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"Vegan Christmas","public_title":null,"options":["Default Title"],"price":2899,"weight":0,"compare_at_price":null,"inventory_management":"shopify","barcode":"69244827"}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/0345\/0132\/9028\/products\/VeganChristmas.jpg?v=1596303400"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0345\/0132\/9028\/products\/VeganChristmas.jpg?v=1596303400","options":["Title"],"media":[{"alt":"Vegan Christmas - Mortise And Tenon","id":10308586012827,"position":1,"preview_image":{"aspect_ratio":1.0,"height":2000,"width":2000,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0345\/0132\/9028\/products\/VeganChristmas.jpg?v=1595750872"},"aspect_ratio":1.0,"height":2000,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0345\/0132\/9028\/products\/VeganChristmas.jpg?v=1595750872","width":2000}],"content":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003eVegans and vegetarians everywhere will have the best holiday period ever with Gaz Oakley's fantastic alternatives to the traditional turkey and trimmings. Gaz is an expert in bold flavors and textures, so everyone can enjoy a spectacular centerpiece and amazing food throughout the festive season.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eGaz talks you through the menus and the planning, from Christmas morning breakfast like Sweet Potato Waffles and Tofu Benedict, through to a show-stopping lunch with the likes of Ultimate Christmas Wellington, Turkey\" Roast and Festive Nut Roast Wreath served with all the trimmings: \"No Pigs\" in Blankets, Hasselback Potatoes and Fluffy Yorkshire Puddings - all rounded off with spectacular dairy-free desserts including Boozy Tiramisu and \"Brioche\" Bread and Butter Pudding. There are vegan versions of mince pies, Pavlova, and even a \"cheese\" board for after!\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eAnd it's not just about the big day: Gaz offers a supreme spread of party food for when you're celebrating with guests - Mini Sausage Rolls, Sticky BBQ \"Ribs\" and Arancini, among many others, plus ideas for leftovers including Christmas Curry and Gyros.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003ePacked with suggestions for the festivities and advice on how to keep cool in the kitchen if you're cooking on the big day, \u003c\/span\u003e\u003ci\u003eVegan Christmas Cookbook\u003c\/i\u003e\u003cspan\u003e offers every solution you'll ever need for what to cook for vegans and vegetarians at Christmas.\"\u003c\/span\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch3\u003eAbout the Author\u003c\/h3\u003e\n\u003cdiv class=\"a-section a-spacing-small a-padding-small\"\u003eGaz Oakley is passionate about vegan cooking. He became a chef in Cardiff, UK, at the age of 15. Inspired to follow a healthier lifestyle, he decided to change his diet and go vegan. Using the techniques he had learned working as a professional chef, he started devising beautiful, innovative vegan dishes. His Instagram and youtube channel @avantgardevegan has been phenomenally successful. His first book\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eVegan 100\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003ewas an instant hit worldwide; this is his second book.\u003c\/div\u003e"}

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