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Only In Saskatchewan by Naomi Hansen

{"id":7632225927404,"title":"Only In Saskatchewan by Naomi Hansen","handle":"only-in-saskatchewan-by-naomi-hansen","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIn this celebration of Saskatchewan cuisine, Naomi Hansen pairs recipes from the province’s best-loved restaurants with profiles of the chefs and families behind those recipes.\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eOnly in Saskatchewan\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003ecaptures the mix of culinary influences—Ukrainian, Indigenous, Italian, Vietnamese, Indian, Persian, Dutch, Mexican, and more—that come together in the land of the living skies.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eFeaturing the north, centre, and south of the province (with dedicated chapters for Saskatoon and Regina), Naomi showcases historic restaurants like the Yvette Moore Gallery Café in Moose Jaw, Baba’s Homestyle Perogies in Saskatoon, and Italian Star Deli in Regina, as well as newer favourites like The Dam Smokehouse in Nipawin, Free Bird in Lumsden, and Ayden Kitchen \u0026amp; Bar in Saskatoon.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe cookbook's recipes range from ambitious desserts like Mable Hill’s Bourbon Brown Butter Cake with Sour Cherry Topping and Hot Sour Cream Glaze and Golden Grain Bakery’s Bismarks, to everyday staples like The Rolling Pin’s Borscht and Houston Pizza’s All Dressed Pizza, to simpler pleasures like Wolf Willow’s Smokey Stovetop Popcorn and Harvest Eatery’s Whole Lotta Rosie Cocktail, each one a reflection of the generosity of spirit Saskatchewanians are known for. With food and landscape photography by Garrett Kendel, and a handy sourcing guide to Saskatchewan suppliers, the book is at once a beautiful tribute and valuable resource for exploring the province’s culinary scope.\u003c\/p\u003e","published_at":"2022-05-12T20:39:53-06:00","created_at":"2022-05-11T10:58:28-06:00","vendor":"Heritage Group Distribution","type":"","tags":[],"price":4500,"price_min":4500,"price_max":4500,"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":42767974170860,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":true,"featured_image":null,"available":false,"name":"Only In Saskatchewan by Naomi Hansen","public_title":null,"options":["Default Title"],"price":4500,"weight":0,"compare_at_price":null,"inventory_management":"shopify","barcode":"","requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/0345\/0132\/9028\/products\/OnlyInSaskatchewanbyNaomiHansen.jpg?v=1652338803"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0345\/0132\/9028\/products\/OnlyInSaskatchewanbyNaomiHansen.jpg?v=1652338803","options":["Title"],"media":[{"alt":"Only In Saskatchewan by Naomi Hansen - Mortise And Tenon","id":29615642575084,"position":1,"preview_image":{"aspect_ratio":1.0,"height":2000,"width":2000,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0345\/0132\/9028\/products\/OnlyInSaskatchewanbyNaomiHansen.jpg?v=1652338803"},"aspect_ratio":1.0,"height":2000,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0345\/0132\/9028\/products\/OnlyInSaskatchewanbyNaomiHansen.jpg?v=1652338803","width":2000}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIn this celebration of Saskatchewan cuisine, Naomi Hansen pairs recipes from the province’s best-loved restaurants with profiles of the chefs and families behind those recipes.\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eOnly in Saskatchewan\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003ecaptures the mix of culinary influences—Ukrainian, Indigenous, Italian, Vietnamese, Indian, Persian, Dutch, Mexican, and more—that come together in the land of the living skies.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eFeaturing the north, centre, and south of the province (with dedicated chapters for Saskatoon and Regina), Naomi showcases historic restaurants like the Yvette Moore Gallery Café in Moose Jaw, Baba’s Homestyle Perogies in Saskatoon, and Italian Star Deli in Regina, as well as newer favourites like The Dam Smokehouse in Nipawin, Free Bird in Lumsden, and Ayden Kitchen \u0026amp; Bar in Saskatoon.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe cookbook's recipes range from ambitious desserts like Mable Hill’s Bourbon Brown Butter Cake with Sour Cherry Topping and Hot Sour Cream Glaze and Golden Grain Bakery’s Bismarks, to everyday staples like The Rolling Pin’s Borscht and Houston Pizza’s All Dressed Pizza, to simpler pleasures like Wolf Willow’s Smokey Stovetop Popcorn and Harvest Eatery’s Whole Lotta Rosie Cocktail, each one a reflection of the generosity of spirit Saskatchewanians are known for. With food and landscape photography by Garrett Kendel, and a handy sourcing guide to Saskatchewan suppliers, the book is at once a beautiful tribute and valuable resource for exploring the province’s culinary scope.\u003c\/p\u003e"}

Plants Only Kitchen

{"id":5407035818139,"title":"Plants Only Kitchen","handle":"plants-only-kitchen","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003ePlants-Only Kitchen offers an explosion of flavour, with more than 70 vegan recipes that work around your lifestyle. With symbols flagging whether recipes are high-protein, take less than 15 minutes, are gluten-free, one-pot or are suitable for meal prep, Plants-Only Kitchen explains how best to make a vegan diet work for you. No fuss, no fancy ingredients - just fantastic food using plants, only. Gaz Oakley (aka @avantgardevegan) has amassed well over a million followers on social media with his exciting vegan dishes, which emphasize that a plant-based diet doesn't mean missing out on taste. In Plants-Only Kitchen, Gaz's recipes are easier than ever before - following his step-by-step instructions, tips and advice, anyone can cook great vegan food.\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 books Vegan 100 and Vegan Christmas were instant hits worldwide.\u003c\/div\u003e","published_at":"2020-07-26T01:30:29-06:00","created_at":"2020-07-21T16:16:22-06:00","vendor":"Raincoast Books","type":"Book","tags":[],"price":3995,"price_min":3995,"price_max":3995,"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":35124692189339,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":true,"featured_image":null,"available":false,"name":"Plants Only Kitchen","public_title":null,"options":["Default Title"],"price":3995,"weight":0,"compare_at_price":null,"inventory_management":"shopify","barcode":"92189339","requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/0345\/0132\/9028\/products\/PlantsOnlyKitchen.jpg?v=1596303420"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0345\/0132\/9028\/products\/PlantsOnlyKitchen.jpg?v=1596303420","options":["Title"],"media":[{"alt":"Plants Only Kitchen - Mortise And Tenon","id":10308148199579,"position":1,"preview_image":{"aspect_ratio":1.0,"height":2000,"width":2000,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0345\/0132\/9028\/products\/PlantsOnlyKitchen.jpg?v=1596303420"},"aspect_ratio":1.0,"height":2000,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0345\/0132\/9028\/products\/PlantsOnlyKitchen.jpg?v=1596303420","width":2000}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003ePlants-Only Kitchen offers an explosion of flavour, with more than 70 vegan recipes that work around your lifestyle. With symbols flagging whether recipes are high-protein, take less than 15 minutes, are gluten-free, one-pot or are suitable for meal prep, Plants-Only Kitchen explains how best to make a vegan diet work for you. No fuss, no fancy ingredients - just fantastic food using plants, only. Gaz Oakley (aka @avantgardevegan) has amassed well over a million followers on social media with his exciting vegan dishes, which emphasize that a plant-based diet doesn't mean missing out on taste. In Plants-Only Kitchen, Gaz's recipes are easier than ever before - following his step-by-step instructions, tips and advice, anyone can cook great vegan food.\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 books Vegan 100 and Vegan Christmas were instant hits worldwide.\u003c\/div\u003e"}

Thug Kitchen 101

{"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":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":35123728416923,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":true,"featured_image":null,"available":false,"name":"Thug Kitchen 101","public_title":null,"options":["Default Title"],"price":2999,"weight":0,"compare_at_price":null,"inventory_management":"shopify","barcode":"28416923","requires_selling_plan":false,"selling_plan_allocations":[]}],"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=1596303395"},"aspect_ratio":1.0,"height":2000,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0345\/0132\/9028\/products\/ThugKitchen101.jpg?v=1596303395","width":2000}],"requires_selling_plan":false,"selling_plan_groups":[],"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). With \u003c\/span\u003e\u003ci\u003eThe Noma Guide to Fermentation\u003c\/i\u003e\u003cspan\u003e, it’s about to be taken to a whole new level.\u003c\/span\u003e","published_at":"2020-08-13T13:41:35-06:00","created_at":"2020-08-13T13:41:33-06:00","vendor":"Raincoast Books","type":"","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":35493241421979,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"The Noma Guide to Fermentation","public_title":null,"options":["Default Title"],"price":5800,"weight":0,"compare_at_price":null,"inventory_management":"shopify","barcode":"41421979","requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/0345\/0132\/9028\/products\/TheNomaGuidetoFermentation.jpg?v=1599596293"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0345\/0132\/9028\/products\/TheNomaGuidetoFermentation.jpg?v=1599596293","options":["Title"],"media":[{"alt":"The Noma Guide to Fermentation - Mortise And Tenon","id":10901733605531,"position":1,"preview_image":{"aspect_ratio":1.0,"height":2000,"width":2000,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0345\/0132\/9028\/products\/TheNomaGuidetoFermentation.jpg?v=1599596293"},"aspect_ratio":1.0,"height":2000,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0345\/0132\/9028\/products\/TheNomaGuidetoFermentation.jpg?v=1599596293","width":2000}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"\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). With \u003c\/span\u003e\u003ci\u003eThe Noma Guide to Fermentation\u003c\/i\u003e\u003cspan\u003e, it’s about to be taken to a whole new level.\u003c\/span\u003e"}

Preservation: The Art and Science of Canning, Fermentation and Dehydration

{"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":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":35124291272859,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":true,"featured_image":null,"available":false,"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","requires_selling_plan":false,"selling_plan_allocations":[]}],"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=1596303403"},"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=1596303403","width":2000}],"requires_selling_plan":false,"selling_plan_groups":[],"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"}

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","requires_selling_plan":false,"selling_plan_allocations":[]}],"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=1596303416"},"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=1596303416","width":2000}],"requires_selling_plan":false,"selling_plan_groups":[],"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

{"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":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":35360728678555,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":true,"featured_image":null,"available":false,"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","requires_selling_plan":false,"selling_plan_allocations":[]}],"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=1597018453"},"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=1597018453","width":2000}],"requires_selling_plan":false,"selling_plan_groups":[],"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"}

The Kitchen Herb Garden by Rosalind Creasy

{"id":5466041680027,"title":"The Kitchen Herb Garden by Rosalind Creasy","handle":"the-kitchen-herb-garden-by-rosalind-creasy","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003eFrom Rosalind Creasy-a name synonymous with California's garden-to-table movement-comes an accessible guide to cultivating and preparing herbs.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eIf you buy only one herb gardening book, this should be it. Creasy takes you from seeds to stove top, from preparing the soil to elegant dining suggestions, with easy-to-follow instructions and inspirational ideas every step of the way.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eEach section of this book presents vivid photos and practical information, including:\u003c\/b\u003e\u003cbr\u003e\u003cspan\u003e- How to design and grow an herb garden in just about any space-from a spacious plot to a tiny balcony-and in just about any climate\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e- A tour through many beautiful private herb gardens, including some of Creasy's own, as well as the garden of herb luminary Carole Saville and others\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e- A fully illustrated encyclopedia of edible herbs-from old favorites like basil, rosemary and sage to more exotic herbs such as lemon verbena and Mexican tarragon\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e- A savory selection of healthy herb recipes for side dishes, such as blends, butters and vinegars, main dishes from around the world and even cocktails and desserts\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e- Maintenance and organic pest control methods\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e- A list of resources for seeds and supplies\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e- A guide to growing, cultivating and preparing hops\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eThis herb guide is full of practical tips and tricks presented in a beautiful format-perfect for the gardener, aspiring gardener or home chef.\u003c\/span\u003e","published_at":"2020-08-06T15:27:26-06:00","created_at":"2020-08-05T13:46:24-06:00","vendor":"Raincoast Books","type":"","tags":[],"price":1295,"price_min":1295,"price_max":1295,"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":35359391285403,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":true,"featured_image":null,"available":false,"name":"The Kitchen Herb Garden by Rosalind Creasy","public_title":null,"options":["Default Title"],"price":1295,"weight":0,"compare_at_price":null,"inventory_management":"shopify","barcode":"91285403","requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/0345\/0132\/9028\/products\/IMG_5214.jpg?v=1597018446"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0345\/0132\/9028\/products\/IMG_5214.jpg?v=1597018446","options":["Title"],"media":[{"alt":"The Kitchen Herb Garden by Rosalind Creasy - Mortise And Tenon","id":10537097068699,"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_5214.jpg?v=1597018446"},"aspect_ratio":1.0,"height":2000,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0345\/0132\/9028\/products\/IMG_5214.jpg?v=1597018446","width":2000}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003eFrom Rosalind Creasy-a name synonymous with California's garden-to-table movement-comes an accessible guide to cultivating and preparing herbs.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eIf you buy only one herb gardening book, this should be it. Creasy takes you from seeds to stove top, from preparing the soil to elegant dining suggestions, with easy-to-follow instructions and inspirational ideas every step of the way.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eEach section of this book presents vivid photos and practical information, including:\u003c\/b\u003e\u003cbr\u003e\u003cspan\u003e- How to design and grow an herb garden in just about any space-from a spacious plot to a tiny balcony-and in just about any climate\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e- A tour through many beautiful private herb gardens, including some of Creasy's own, as well as the garden of herb luminary Carole Saville and others\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e- A fully illustrated encyclopedia of edible herbs-from old favorites like basil, rosemary and sage to more exotic herbs such as lemon verbena and Mexican tarragon\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e- A savory selection of healthy herb recipes for side dishes, such as blends, butters and vinegars, main dishes from around the world and even cocktails and desserts\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e- Maintenance and organic pest control methods\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e- A list of resources for seeds and supplies\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e- A guide to growing, cultivating and preparing hops\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eThis herb guide is full of practical tips and tricks presented in a beautiful format-perfect for the gardener, aspiring gardener or home chef.\u003c\/span\u003e"}

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

{"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":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":35360585646235,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":true,"featured_image":null,"available":false,"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":400,"compare_at_price":null,"inventory_management":"shopify","barcode":"85646235","requires_selling_plan":false,"selling_plan_allocations":[]}],"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=1597018452"},"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=1597018452","width":2000}],"requires_selling_plan":false,"selling_plan_groups":[],"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"}

THE TACO CLEANSE: THE TORTILLA-BASED DIET

$22.33
{"id":6979557556417,"title":"THE TACO CLEANSE: THE TORTILLA-BASED DIET","handle":"taco-cleanse","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cb data-mce-fragment=\"1\"\u003ePrevent or reverse taco deficiency. Get that fresh taco-y feeling with over 75 seriously tasty vegan recipes.\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eTired of the same old cleanse? Instead of feeling rejuvenated are you feeling depleted, anxious, and cranky? (Not to mention . . . \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003ehungry\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e?) A group of vegan taco scientists in Austin, Texas, know just how you feel, and now reveal their one-of-a-kind cleansing journey that anybody can follow and stick to-the Taco Cleanse. While the typical cleanse works by \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003edepriving\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003eyou of your favorite foods, the plant-based Taco Cleanse \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003erewards\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003eyour body with what it naturally craves: tortillas, refried beans, guacamole!\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eBegin with a breakfast taco, the most important taco of the day. Even if you do nothing else, your mood will brighten in just 24 hours. Keep eating tacos and within a week your outlook will be noticeably improved. After 30 days, cleansers report lasting benefits-and you will, too!\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe Taco Cleanse shows you:\u003c\/span\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003eHow to make everything from the tortilla-flour, corn, and waffle (!)-to the thirst-quenching \"Supplements\" (margaritas and other beverages) that best complement your tacos\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eWhat to put\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003ein\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/i\u003ethe tortilla- beer-battered portobellos, mac and cheese, even tater tots\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eHow to remake popular staples like picadillo, tacos al pastor, carne guisada, and fish tacos using plants instead of, well, animals.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cspan data-mce-fragment=\"1\"\u003eThe Taco Cleanse is cheap, easy, and delicious. Its recipes are authentically Austin, and are sometimes even inspired by Mexico, where the taco was first created. \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eEverything\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003etastes better folded (exactly once) into a tortilla. Just eat one or more tacos at every meal, adding margaritas as necessary. \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eIt''s that simple\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e.\u003c\/span\u003e","published_at":"2021-10-13T13:50:10-06:00","created_at":"2021-10-13T13:50:09-06:00","vendor":"Microcosm Publishing","type":"","tags":[],"price":2233,"price_min":2233,"price_max":2233,"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":40889222398145,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"THE TACO CLEANSE: THE TORTILLA-BASED DIET","public_title":null,"options":["Default Title"],"price":2233,"weight":0,"compare_at_price":null,"inventory_management":"shopify","barcode":"22398145","requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/0345\/0132\/9028\/products\/TacoCleanse.jpg?v=1634540013"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0345\/0132\/9028\/products\/TacoCleanse.jpg?v=1634540013","options":["Title"],"media":[{"alt":"THE TACO CLEANSE: THE TORTILLA-BASED DIET - Mortise And Tenon","id":23378306760897,"position":1,"preview_image":{"aspect_ratio":1.0,"height":2000,"width":2000,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0345\/0132\/9028\/products\/TacoCleanse.jpg?v=1634540013"},"aspect_ratio":1.0,"height":2000,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0345\/0132\/9028\/products\/TacoCleanse.jpg?v=1634540013","width":2000}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"\u003cmeta charset=\"utf-8\"\u003e\u003cb data-mce-fragment=\"1\"\u003ePrevent or reverse taco deficiency. Get that fresh taco-y feeling with over 75 seriously tasty vegan recipes.\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eTired of the same old cleanse? Instead of feeling rejuvenated are you feeling depleted, anxious, and cranky? (Not to mention . . . \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003ehungry\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e?) A group of vegan taco scientists in Austin, Texas, know just how you feel, and now reveal their one-of-a-kind cleansing journey that anybody can follow and stick to-the Taco Cleanse. While the typical cleanse works by \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003edepriving\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003eyou of your favorite foods, the plant-based Taco Cleanse \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003erewards\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003eyour body with what it naturally craves: tortillas, refried beans, guacamole!\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eBegin with a breakfast taco, the most important taco of the day. Even if you do nothing else, your mood will brighten in just 24 hours. Keep eating tacos and within a week your outlook will be noticeably improved. After 30 days, cleansers report lasting benefits-and you will, too!\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe Taco Cleanse shows you:\u003c\/span\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003eHow to make everything from the tortilla-flour, corn, and waffle (!)-to the thirst-quenching \"Supplements\" (margaritas and other beverages) that best complement your tacos\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eWhat to put\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003ein\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/i\u003ethe tortilla- beer-battered portobellos, mac and cheese, even tater tots\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eHow to remake popular staples like picadillo, tacos al pastor, carne guisada, and fish tacos using plants instead of, well, animals.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cspan data-mce-fragment=\"1\"\u003eThe Taco Cleanse is cheap, easy, and delicious. Its recipes are authentically Austin, and are sometimes even inspired by Mexico, where the taco was first created. \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eEverything\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003etastes better folded (exactly once) into a tortilla. Just eat one or more tacos at every meal, adding margaritas as necessary. \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eIt''s that simple\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e.\u003c\/span\u003e"}

The Food Lab: Better Home Cooking Through Science

$65.95
{"id":6186521460929,"title":"The Food Lab: Better Home Cooking Through Science","handle":"the-food-lab","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eThe\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003eNew York Times\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003ebestselling winner of the 2016 James Beard Award for General Cooking and the IACP Cookbook of the Year Award.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eA grand tour of the science of cooking explored through popular American dishes, illustrated in full color.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eEver wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)―and use a foolproof method that works every time?\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAs Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003eThe Food Lab\u003c\/em\u003e, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new―but simple―techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eOver 1000 color photographs\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003eAbout the Author\u003c\/h3\u003e\n\u003cdiv class=\"a-section a-spacing-small a-padding-small\"\u003eJ. Kenji López-Alt is the managing culinary director of SeriousEats.com, author of the James Beard Award–nominated column The Food Lab, and a columnist for Cooking Light. He lives in San Mateo with his wife Adriana.\u003c\/div\u003e","published_at":"2020-12-29T13:24:00-06:00","created_at":"2020-12-29T13:23:59-06:00","vendor":"Raincoast Books","type":"","tags":[],"price":6595,"price_min":6595,"price_max":6595,"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":37867459510465,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"The Food Lab: Better Home Cooking Through Science","public_title":null,"options":["Default Title"],"price":6595,"weight":0,"compare_at_price":null,"inventory_management":"shopify","barcode":"59510465","requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/0345\/0132\/9028\/products\/TheFoodLab.jpg?v=1611282177"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0345\/0132\/9028\/products\/TheFoodLab.jpg?v=1611282177","options":["Title"],"media":[{"alt":"The Food Lab: Better Home Cooking Through Science - Mortise And Tenon","id":17408873169089,"position":1,"preview_image":{"aspect_ratio":1.0,"height":2000,"width":2000,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0345\/0132\/9028\/products\/TheFoodLab.jpg?v=1611282177"},"aspect_ratio":1.0,"height":2000,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0345\/0132\/9028\/products\/TheFoodLab.jpg?v=1611282177","width":2000}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eThe\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003eNew York Times\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003ebestselling winner of the 2016 James Beard Award for General Cooking and the IACP Cookbook of the Year Award.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eA grand tour of the science of cooking explored through popular American dishes, illustrated in full color.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eEver wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)―and use a foolproof method that works every time?\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAs Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003eThe Food Lab\u003c\/em\u003e, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new―but simple―techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eOver 1000 color photographs\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003eAbout the Author\u003c\/h3\u003e\n\u003cdiv class=\"a-section a-spacing-small a-padding-small\"\u003eJ. Kenji López-Alt is the managing culinary director of SeriousEats.com, author of the James Beard Award–nominated column The Food Lab, and a columnist for Cooking Light. He lives in San Mateo with his wife Adriana.\u003c\/div\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":700,"compare_at_price":null,"inventory_management":"shopify","barcode":"69244827","requires_selling_plan":false,"selling_plan_allocations":[]}],"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=1596303400"},"aspect_ratio":1.0,"height":2000,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0345\/0132\/9028\/products\/VeganChristmas.jpg?v=1596303400","width":2000}],"requires_selling_plan":false,"selling_plan_groups":[],"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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