{"title":"COOKBOOKS","description":"","products":[{"product_id":"a-cook-s-book-nigel-slater","title":"A Cook's Book","description":"\u003cp data-mce-fragment=\"1\"\u003eThe essential Nigel Slater. Need we say more? Okay, we will: unfussy, warm, comforting, recipes that celebrate “straightforward eating” — food that is, at its essence, immensely, satisfyingly, deliciously pleasurable. This one’s an instant classic.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eDetails\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eHardback \/ 512 pages\u003cbr\u003ePublished 14 Oct 2021\u003c\/p\u003e","brand":"NIGEL SLATER","offers":[{"title":"Default Title","offer_id":42374511165681,"sku":"ACO-NIG-COO","price":39.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0624\/3768\/7537\/files\/ACOOKSBOOK-NIGELSLATER-COVER.jpg?v=1726783002"},{"product_id":"an-everlasting-meal-tamar-adler","title":"An Everlasting Meal","description":"\u003cp\u003eIn the author’s words, “this is a book about eating affordably, responsibly, and well.” In our words, it’s a collection of mini manifestos on making more food from scratch, supported by recipes and ideas on how to become less wasteful eaters and cooks. Even the most diligent among us can learn from this book. \u003cbr\u003e\u003cbr\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eDetails\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003ePaperback \/ 250 pages\u003cbr\u003ePublished 19 June 2012\u003c\/p\u003e","brand":"TAMAR ADLER","offers":[{"title":"Default Title","offer_id":42374512083185,"sku":"","price":23.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0624\/3768\/7537\/files\/ANEVERLASTINGMEAL-TAMARADLER.jpg?v=1727145624"},{"product_id":"blood-jennifer-mclagan","title":"Blood","description":"\u003cp class=\"p1\"\u003e\u003ci\u003eBlood\u003c\/i\u003e makes a tight case for using this abundant but often discarded ingredient. Through historical, science-based and cultural contexts, Jennifer McLagan demystifies the art of cooking with your butcher’s most misunderstood product, in less than 90 pages.\u003c\/p\u003e\n\u003cul class=\"ul1\"\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003e Includes 2 dozen copiously tested recipes and line drawings throughout\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003eWriter, chef and cooking advocate, Jennifer McLagan is the author of the widely acclaimed books \u003ci\u003eBones\u003c\/i\u003e, \u003ci\u003eFat\u003c\/i\u003e, \u003ci\u003eOdd Bits\u003c\/i\u003e, \u003ci\u003eBitter\u003c\/i\u003e and \u003ci\u003eLes Os\u003c\/i\u003e. She has won awards from the Beard Foundation, including Cookbook of the Year for \u003ci\u003eFat\u003c\/i\u003e, as well as from the IACP and Gourmand International. Jennifer divides her time between Toronto and Paris.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan class=\"s2\"\u003e\u003cb\u003eDetails\u003c\/b\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003ePaperback \/ 87 pages\u003cbr\u003ePublished in 2019\u003c\/p\u003e","brand":"JENNIFER MCLAGAN","offers":[{"title":"Default Title","offer_id":42374513885425,"sku":"","price":20.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0624\/3768\/7537\/files\/BLOOD.jpg?v=1726429831"},{"product_id":"cookies-i-have-loved-julie-van-rosendaal","title":"Cookies I Have Loved","description":"\u003cp data-mce-fragment=\"1\"\u003eA tight collection of reliable recipes for cookies, bars, even a gateau Basque to get you through the long winter. CBC and Globe \u0026amp; Mail food expert Van Rosendaal wrote, photographed, styled and published this gem, and then made the lovely gesture of not selling it on Amazon. And if that isn’t enough, she included a recipe for dog biscuits too.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eDetails\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003ePaperback \/ 93 pages\u003cbr\u003ePublished 2021\u003c\/p\u003e","brand":"JULIE VAN ROSENDAAL","offers":[{"title":"Default Title","offer_id":42374518079729,"sku":"CIHLJVRGE","price":19.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0624\/3768\/7537\/files\/COOKIESIHAVELOVED-JULIEVANROSENDAAL-1.jpg?v=1727880781"},{"product_id":"cookies-the-new-classics-jesse-szewczyk","title":"Cookies: The New Classics","description":"\u003cp data-mce-fragment=\"1\"\u003eFrom Kitchn’s cookie columnist (great gig!) comes this wondrous assortment of 100 cookie recipes with a flair for the creative. The categorization: fruity, smoky, tart, boozy, spiced, gives a sense of what’s to come. Includes make-ahead and storage tips for each delectable treat.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eDetails\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eHardcover \/ 224 pages\u003cbr\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003ePublished 26 Oct 2021\u003c\/span\u003e\u003c\/p\u003e","brand":"JESSE SZEWCZYK","offers":[{"title":"Default Title","offer_id":42374518112497,"sku":"CTNCJSGE","price":36.5,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0624\/3768\/7537\/products\/CookiesClassics_1.jpg?v=1644799872"},{"product_id":"dessert-person-claire-saffitz","title":"Dessert Person","description":"\u003cp\u003eWhether you know Saffitz from her tenure at \u003cem\u003eBon Appetit\u003c\/em\u003e, from her YouTube series, or don’t know her at all, her first cookbook has all the makings of a timeless classic. Meticulously tested recipes are ranked by difficulty and underpinned by easy-to-follow foundational basics, so you can bake your way up from a simple dinner roll to an extraordinary croquembouche. You could always go backwards, too.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003eDetails\u003c\/span\u003e\u003cbr\u003e\u003c\/strong\u003eHardcover \/ 336 pages\u003cbr\u003ePublished 20 October 2020\u003c\/p\u003e","brand":"CLAIRE SAFFITZ","offers":[{"title":"Default Title","offer_id":42374518702321,"sku":"DPCSGE","price":50.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0624\/3768\/7537\/files\/DESSERTPERSON-CLAIRESAFFITZ-COVER.jpg?v=1727896801"},{"product_id":"dining-in-alison-roman","title":"Dining In: Highly Cookable Recipes","description":"\u003cp data-mce-fragment=\"1\"\u003eBon vivant Alison Roman has an infectious love of food and a laissez-faire attitude towards cooking. In this, her first book, she outlines not only some of her best and favourite dishes, but also strategies for cooking for others and having a good time doing so. Punchy flavours and good texture abound.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003eDetails\u003c\/span\u003e\u003cbr\u003e\u003c\/strong\u003eHardcover \/ 304 pages\u003cbr\u003ePublished 24 October 2017\u003c\/p\u003e","brand":"ALISON ROMAN","offers":[{"title":"Default Title","offer_id":42374518964465,"sku":"","price":50.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0624\/3768\/7537\/files\/DiningIn-AlisonRoman-01.jpg?v=1735490246"},{"product_id":"falastin-sami-tamimi-tara-wigley","title":"Falastin","description":"\u003cp data-mce-fragment=\"1\"\u003eWhat is food, if not the telling of history - of a land and its people - through the meals that you keep coming back to, recipes that your heart feels a longing for - for the foods, let's be honest - that make you think of your mom? No cookbook makes this sort of history lesson clearer than Sami Tamimi's \u003cem\u003eFalastin\u003c\/em\u003e, which includes a bounty of highly cookable and gorgeous recipes - but also serves as a love letter to his home country of Palestine.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eDetails\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eHardcover \/ 352 pages\u003cbr\u003ePublished 16 June 2020\u003c\/p\u003e","brand":"SAMI TAMIMI \u0026 TARA WIGLEY","offers":[{"title":"Default Title","offer_id":42374520209649,"sku":"FSTTWGE","price":45.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0624\/3768\/7537\/products\/FalastinCOVER-c0cbcd90-45e9-45e7-85cb-054ed2e79215-_1.jpg?v=1668707456"},{"product_id":"forgotten-recipes-of-traditional-quebec","title":"Forgotten Recipes of Traditional Quebec","description":"\u003cp\u003eFirst published in 1981 and steadfastly kept in production since, this self-made treasure contains the secrets of French Canadian grand-mères. The first half offers a selection of traditional and simple soup, salad, meat and fish recipes. Desserts dominate the second half. As well they should.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAvailable in both French and English editions.\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eDetails\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003ePaperback \/ 342 pages\u003cbr\u003e\u003c\/span\u003eSelf-published 1981\u003c\/p\u003e","brand":"SUZETTE COUILLARD \u0026 ROSELINE NORMAND","offers":[{"title":"ENGLISH EDITION: Forgotten Recipes of Traditional Quebec","offer_id":46055910080753,"sku":"","price":38.0,"currency_code":"CAD","in_stock":true},{"title":"FRENCH EDITION: Cuisine Traditionnelle d'un Québec Oublié","offer_id":46055908245745,"sku":"FRTQSCRNGE-ENG","price":38.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0624\/3768\/7537\/products\/ForgottenQuebec-1-_1.jpg?v=1668707527"},{"product_id":"fresh-india-meera-sodha","title":"Fresh India","description":"\u003cp\u003eA veg-centric and approachable collection of meat-free recipes from a London-based food columnist and the author of Made In India. Drawing on her Gujarati heritage, and weaving in traditions from other Indian states and Sri Lanka, Sodha puts a lighter, fresher spin on recipes new and old.\u003cbr\u003e\u003cbr\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eDetails\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eHardcover \/ 304 pages\u003cbr\u003ePublished 15 May 2018\u003c\/p\u003e","brand":"MEERA SODHA","offers":[{"title":"Default Title","offer_id":42374520570097,"sku":null,"price":49.5,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0624\/3768\/7537\/files\/FRESHINDIAMEERASODHA_1.jpg?v=1699031955"},{"product_id":"grains-for-every-season-joshua-mcfadden-martha-holmberg","title":"Grains for Every Season: Rethinking Our Way with Grains","description":"\u003cp data-mce-fragment=\"1\"\u003eBeyond a primer on cooking and baking with grains, this is the complete package. Each chapter features a specific grain, with basic info like water-to-grain ratios, cooking times, followed by recipes and copious tips. Covers barley, millet, rice, farro, quinoa and many more. Wonderful graphics! From the author of \u003cem data-mce-fragment=\"1\"\u003eSix Seasons.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003eDetails\u003c\/span\u003e\u003cbr\u003e\u003c\/strong\u003eHardback \/ 368 pages\u003cbr\u003ePublished 23 Nov 2021\u003c\/p\u003e","brand":"JOSHUA MCFADDEN \u0026 MARTHA HOLMBERG","offers":[{"title":"Default Title","offer_id":42374521225457,"sku":"","price":50.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0624\/3768\/7537\/files\/Grainsforeveryseason-joshuamcfadden-01.jpg?v=1736978686"},{"product_id":"healing-herbal-soups-rose-cheung-genevieve-wong","title":"Healing Herbal Soups","description":"\u003cp\u003eA guide to the practices and ingredients used in Traditional Chinese Medicine, artfully assembled by a mother-daughter duo. Herbal soup recipes are the conduit and are organized by season, with notes on specific health attributes and their contribution to improved immunity.\u003cbr\u003e\u003cbr\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eDetails\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003ePaperback \/ 224 pages\u003cbr\u003ePublished 11 Nov 2021\u003c\/p\u003e","brand":"ROSE CHEUNG \u0026 GENEVIEVE WONG","offers":[{"title":"Default Title","offer_id":42374522994929,"sku":"HHSRCGWGE","price":33.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0624\/3768\/7537\/files\/HEALINGHERBALSOUPSCOVER_1.jpg?v=1704905877"},{"product_id":"homestyle-cookery-matty-matheson","title":"Home Style Cookery","description":"\u003cp data-mce-fragment=\"1\"\u003eThe alliterative Canadian chef, (actor, producer, and Emmy winner!) takes us inside his home and shares his best ideas for casual cooking. Yes, some recipes are decidedly cheffy (leek and mackerel terrine, whitefish mousse), but most are stick-to-your-ribs comfort meals with an indulgent bent. Some gentle prodding encourages making your own bread, roasting like a pro, and tackling tourtiere.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eDetails\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eHardback \/ 368 pages\u003cbr\u003ePublished 29 September 2020\u003c\/p\u003e","brand":"MATTY MATHESON","offers":[{"title":"Default Title","offer_id":42374524502257,"sku":"","price":50.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0624\/3768\/7537\/files\/HOMESTYLECOOKERYMATTYMATHESONCOVER_1_2f94e5ab-e53c-41f9-ab96-56c928990805.jpg?v=1726587544"},{"product_id":"limes-corey-mintz","title":"Limes","description":"\u003cp\u003eNative to tropical parts of Asia and long cherished by local fans, limes began their global tour in 3000 BCE.\u003c\/p\u003e\n\u003cp\u003eSome 5000 years later, we wondered why in all this time, a fun \u0026amp; practical little book about cooking with this versatile fruit was so hard to find. We asked food writer and notorious lime cook Corey Mintz to write one.\u003c\/p\u003e\n\u003cp\u003eLimes pop up in a lot of his meals: simple breakfasts, weekday dinners \u0026amp; snacks, special treats, a cocktail or two. Corey knows of what he speaks.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eCOREY MINTZ\u003c\/em\u003e reports on food for publications such as The Globe \u0026amp; Mail, The Walrus, Eater and The New York Times. He is the author of How to Host a Dinner Party and upcoming The Next Supper: The End of Restaurants as We Knew Them, And What Comes After. He lives in Winnipeg with his wife \u0026amp; daughter.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eDetails\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003ePaperback \/ 84 pages\u003cbr\u003ePublished 11 April 2021\u003c\/p\u003e","brand":"COREY MINTZ","offers":[{"title":"Default Title","offer_id":42374525812977,"sku":"","price":20.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0624\/3768\/7537\/files\/LIMES.jpg?v=1726429900"},{"product_id":"moon-cakes-and-milk-bread-kristina-cho","title":"Mooncakes \u0026 Milk Bread","description":"\u003cp data-mce-fragment=\"1\"\u003eDIY dim sum! From buns galore to tantalizing twists on Chinese bakery classics (Everything Bagel Bao, anyone?), Cho’s baking book is as much an introduction to Chinese baking as it is a modern, inventive update for those already familiar with the form.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003eDetails\u003c\/span\u003e\u003cbr\u003e\u003c\/strong\u003eHardback 304 pages\u003cbr\u003ePublished 12 Oct 2021\u003c\/p\u003e","brand":"KRISTINA CHO","offers":[{"title":"Default Title","offer_id":42374526959857,"sku":null,"price":41.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0624\/3768\/7537\/files\/MOONCAKESANDMILKBREAD-KRISTINACHO-COVER.jpg?v=1728484736"},{"product_id":"one-tin-bakes-easy-edd-kimber","title":"One Tin Bakes Easy \/ SIGNED COPIES!","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003e* A LIMITED NUMBER OF SIGNED COPIES ARE CURRENTLY AVAILABLE *\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIf you have a 9x13 baking tin, you have everything you need to make all 70 bars, scones, bakes and bites in Kimber’s tidy volume. It’s a book for the no-fuss baker (see: 60-Second Clementine Cake, Lazy Pie) and anyone else who wants high-reward, minimal-effort, moreish sweets in a jiffy (isn’t that all of us?).\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eDetails\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eHardcover \/ 176 pages\u003cbr\u003ePublished 16 Nov 2021\u003c\/p\u003e","brand":"EDD KIMBER","offers":[{"title":"Default Title","offer_id":42374531252465,"sku":null,"price":28.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0624\/3768\/7537\/files\/OneTinBakesEasy-Kimber01.png?v=1775057119"},{"product_id":"one-pot-pan-planet-anna-jones","title":"One: Pot, Pan, Planet","description":"\u003cp\u003eIf there is one food trend we stand behind, it’s practicality. This delicious collection of 200 vegetarian recipes is mindful of small kitchens, creating less waste, and fewer dishes to wash up. And fear not, these recipes are not lacking for creativity or lovely photos. Tips and tricks abound.\u003cbr\u003e\u003cbr\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eDetails\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eHardback \/ 336 pages\u003cbr\u003ePublished 4 March 2021\u003c\/p\u003e","brand":"ANNA JONES","offers":[{"title":"Default Title","offer_id":42500434788593,"sku":"","price":39.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0624\/3768\/7537\/files\/ONEPOTONEPANPLANETANNAJONESCOVER.jpg?v=1691772091"},{"product_id":"salt-fat-acid-heat-samin-nosrat","title":"Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking","description":"\u003cp\u003eTransform how you prep, cook, and think about food with this visionary master class in cooking by Samin Nosrat that distills decades of professional experience into just four simple elements — from the woman declared “America’s next great cooking teacher” by Alice Waters.\u003c\/p\u003e\n\u003cp\u003eEchoing Samin’s own journey from culinary novice to award-winning chef, \u003cem\u003eSalt, Fat Acid, Heat\u003c\/em\u003e immediately bridges the gap between home and professional kitchens. With charming narrative, illustrated walkthroughs, and a lighthearted approach to kitchen science, Samin demystifies the four elements of good cooking for everyone. Refer to the canon of 100 essential recipes — and dozens of variations — to put the lessons into practice and make bright, balanced vinaigrettes, perfectly caramelized roast vegetables, tender braised meats, and light, flaky pastry doughs.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eFeaturing more than 100 recipes from Samin and more than 150 illustrations from acclaimed illustrator Wendy MacNaughton.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003eDetails\u003c\/span\u003e\u003cbr\u003e\u003c\/strong\u003eHardcover \/ 480 pages\u003cbr\u003ePublished 25 Apr 2017\u003c\/p\u003e","brand":"SAMIN NOSRAT","offers":[{"title":"Default Title","offer_id":42374532530417,"sku":"","price":54.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0624\/3768\/7537\/files\/SaltFatAcidHeat-SaminNosrat-Cover.jpg?v=1730759522"},{"product_id":"snacking-cakes-yossy-arefi","title":"Snacking Cakes","description":"\u003cp\u003eWith little time and effort, these single-layered cakes are made using only one bowl (no electric mixers needed) and utilize ingredients likely sitting in your cupboard. They’re baked in the basic pans you already own (Each of the 50 recipes includes alterations for different pans: convert a loaf into a round or muffin pan, depending on what you have) and shine with only the most modest adornments: a dusting of powdered sugar, a drizzle of glaze, a dollop of whipped cream.\u003c\/p\u003e\n\u003cp\u003eFrom \u003cstrong\u003eNectarine and Cornmeal Upside-Down Cake\u003c\/strong\u003e and \u003cstrong\u003eGingery Sweet Potato Cak\u003c\/strong\u003ee to \u003cstrong\u003eSalty Caramel Peanut Butter Cake\u003c\/strong\u003e and \u003cstrong\u003eMilk Chocolate Chip Hazelnut Cak\u003c\/strong\u003ee, these humble, comforting treats couldn’t be simpler to create. Yossy’s rustic, elegant style combines accessible, diverse flavors in intriguing ways that make them easy for kids to join in on the baking, but special enough to serve company or bring to potlucks.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eDetails\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eHardback \/ 192 pages\u003cbr\u003ePublished 27 October 2020\u003c\/p\u003e","brand":"YOSSY AREFI","offers":[{"title":"Default Title","offer_id":42374533578993,"sku":"SCYAGE","price":32.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0624\/3768\/7537\/files\/SnackingCakes-YosseyArefi-01_9a802aaf-b705-4b7d-a78f-60bb5f4f0dc8.jpg?v=1736089077"},{"product_id":"the-complete-nose-to-tail-fergus-henderson","title":"The Complete Nose to Tail","description":"\u003cp\u003eYes, this is a big fat British cookbook filled with recipes for trotters, game birds and jugged hare. Now add a side of perfectly dressed greens, and some freshly made bread, and finish with a lemon curd pudding. Enjoy a tipple or two whilst cooking and eating, and you’re close to the joys of what this timeless tome has to suggest.\u003cbr\u003e\u003cbr\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eDetails\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eHardcover \/ 416 pages\u003cbr\u003ePublished 1 October 2013\u003c\/p\u003e","brand":"FERGUS HENDERSON","offers":[{"title":"Default Title","offer_id":42374535414001,"sku":"","price":68.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0624\/3768\/7537\/files\/COMPLETENOSETOTAILCOVERFERGUSHENDERSON.png?v=1763159372"},{"product_id":"the-flavor-thesaurus-niki-segnit","title":"The Flavor Thesaurus","description":"\u003cp\u003eA compendium on how one ingredient works with another, told with poetic flourish. Organized in pairs, ingredients are linked and discussed as companions in dishes both familiar and unexpected. Designed to cajole the reader into experimentation, this is a perennial Good Egg favourite.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eDetails\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eHardcover \/ 400 pages\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ePublished 3 April 2015\u003c\/span\u003e\u003c\/p\u003e","brand":"NIKI SEGNIT","offers":[{"title":"Default Title","offer_id":42374535479537,"sku":"","price":42.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0624\/3768\/7537\/files\/FLAVORTHESAURUSNIKISEGNITCOVER.jpg?v=1692033130"},{"product_id":"the-food-of-sichuan-fuschia-dunlop","title":"The Food of Sichuan","description":"\u003cp\u003eFire up your internal engines with the mouthwatering, nuanced heat of Sichuanese cuisine. Ms. Dunlop provides a master class on Chinese cookery, contextualizing as she goes. First published in 2001 as \u003cem\u003eThe Land of Plenty\u003c\/em\u003e, this is an updated edition with crisp photos and new recipes. Nearly 500 pages of recipes and lore.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eDetails\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eHardback \/ 496 pages\u003cbr\u003ePublished 3 Oct 2019\u003c\/p\u003e","brand":"FUCHSIA DUNLOP","offers":[{"title":"Default Title","offer_id":42374535545073,"sku":"","price":54.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0624\/3768\/7537\/files\/FOODOFSICHUANFUCHSIADUNLOPCOVER.jpg?v=1699030959"},{"product_id":"the-korean-vegan-joanne-lee-molinaro","title":"The Korean Vegan Cookbook: Reflections and Recipes from Omma's Kitchen","description":"\u003cp\u003eKoanne Lee Molinaro has captivated millions of fans with her powerfully moving personal tales of love, family, and food. In her debut cookbook, she shares a collection of her favourite Korean dishes, some traditional and some reimagined, as well as poignant narrative snapshots that have shaped her family history.\u003cbr\u003e \u003cbr\u003eAs Joanne reveals, she’s often asked, “How can you be vegan and Korean?” Korean cooking is, after all, synonymous with fish sauce and barbecue. And although grilled meat is indeed prevalent in some Korean food, the ingredients that filled out bapsangs on Joanne’s table growing up—doenjang (fermented soybean paste), gochujang (chili sauce), dashima (seaweed), and more—are fully plant-based, unbelievably flavorful, and totally Korean. Some of the recipes come straight from her childhood: \u003cstrong\u003eJjajangmyun, the rich Korean-Chinese black bean noodles\u003c\/strong\u003e she ate on birthdays, or the humble \u003cstrong\u003eGamja Guk, a potato-and-leek sou\u003c\/strong\u003ep her father makes. Some pay homage: \u003cstrong\u003eChocolate Sweet Potato Cake\u003c\/strong\u003e is an ode to the two foods that saved her mother’s life after she fled North Korea.\u003cbr\u003e \u003cbr\u003e\u003cem\u003eThe Korean Vegan Cookboo\u003c\/em\u003ek is a rich portrait of the immigrant experience with life lessons that are universal. It celebrates how deeply food and the ones we love shape our identity.\u003cbr\u003e\u003cbr\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eDetails\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eHardback \/ 336 pages\u003cbr\u003ePublished 14 Oct 2021\u003c\/p\u003e","brand":"JOANNE LEE MOLINARO","offers":[{"title":"Default Title","offer_id":42374535610609,"sku":"","price":47.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0624\/3768\/7537\/files\/TheKoreanVegan-JoanneLeeMolinaro-01.jpg?v=1736978269"},{"product_id":"the-tassajara-recipe-book-edward-espe-brown","title":"The Tassajara Recipe Book","description":"\u003cp data-mce-fragment=\"1\"\u003eAn updated and expanded edition of the 1985 vegetarian treasure trove. From the kitchen of the Zen Mountain Centre and founder of San Francisco’s famed Greens restaurant, are some 150 nourishing, doable and timeless recipes, whimsical line drawings and poems.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eDetails\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003ePaperback \/ 256 pages\u003cbr\u003ePublished 26 Sep 2000\u003c\/p\u003e","brand":"EDWARD ESPE BROWN","offers":[{"title":"Default Title","offer_id":42374535839985,"sku":"","price":28.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0624\/3768\/7537\/files\/THETASSAJARARECIPEBOOKEDWARDBROWN_1.jpg?v=1707505728"},{"product_id":"whole-food-cooking-everyday-amy-chaplin","title":"Whole Food Cooking Everyday","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003eNutrition-dense vegetarian recipes that are gluten and dairy-free can be challenging to find. Chaplin has assembled some 250 recipes and strategies for eating beautiful food that steer clear of allergy-triggering ingredients. Includes recipes for homemade pantry staples as well as balanced meals. A James Beard Award winner.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eDetails:\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eHardback \/ 400 pages\u003c\/li\u003e\n\u003cli\u003ePublished 17 Sept 2019\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"AMY CHAPLIN","offers":[{"title":"Default Title","offer_id":42374537674993,"sku":"","price":50.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0624\/3768\/7537\/files\/WholeFoodCOVER_1.jpg?v=1689012896"},{"product_id":"wine-simple-aldo-sohm","title":"Wine Simple: A Totally Approachable Guide from a World-Class Sommelier","description":"\u003cp\u003eMake oenophilia fun with this all-in-one guide. Learn about varietals, regions, pairings, how to order wine, building a wine collection, and even the basics of winemaking at home. Bright and graphic illustrations are inviting and friendly. A winner!\u003c\/p\u003e\n\u003cp\u003eAuthor Aldo Sohm is\u003cspan\u003e one of the most respected and widely lauded sommeliers in the world. He's worked with celebrated chef Eric Ripert as wine director of three-Michelin-starred Le Bernardin for over a decade, yet his philosophy and approach to wine is much more casual. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003eDetails\u003c\/span\u003e\u003cbr\u003e\u003c\/strong\u003eHardback \/ 272 pages\u003cbr\u003ePublished 19 November 2019\u003c\/p\u003e","brand":"ALDO SOHM","offers":[{"title":"Default Title","offer_id":42374537806065,"sku":"","price":42.5,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0624\/3768\/7537\/files\/WineSimple-AldoSohm.jpg?v=1735495134"},{"product_id":"good-egg-gift-card-1","title":"Good Egg Online Gift Card","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eNot quite sure of what to gift? We've found that these babies are the gift of choice - and they go with everything!\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eIMPORTANT DETAILS! :\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003eONLINE GIFT CARDS PURCHASED ON OUR SITE CAN *ONLY* BE REDEEMED ONLINE! IF SENDING AS A GIFT, PLEASE LET YOUR LUCKY RECIPIENT KNOW! \u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003eWhen you purchase an online gift card, it will be delivered to *\u003cstrong\u003eYOUR\u003c\/strong\u003e* inbox - you can then \u003cb\u003eFORWARD it to your intended recipient.\u003c\/b\u003e \u003c\/li\u003e\n\u003cli\u003eOur online gift cards \u003cstrong\u003e\u003cb\u003enever expire!\u003c\/b\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eIf you're looking for a gift card that you can touch and feel, \u003cstrong\u003e(and can only be used in-store, in person at 156 Augusta Avenue), contact Lara, at \u003ca href=\"mailto:%20lara@goodegg.ca\" target=\"_blank\"\u003elara@goodegg.ca\u003c\/a\u003e!\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"GOOD EGG","offers":[{"title":"$25.00","offer_id":42448837476593,"sku":"","price":25.0,"currency_code":"CAD","in_stock":true},{"title":"$50.00","offer_id":42448837509361,"sku":"","price":50.0,"currency_code":"CAD","in_stock":true},{"title":"$75.00","offer_id":42448837542129,"sku":"","price":75.0,"currency_code":"CAD","in_stock":true},{"title":"$100.00","offer_id":42448837574897,"sku":"","price":100.0,"currency_code":"CAD","in_stock":true},{"title":"$200.00","offer_id":42448837607665,"sku":"","price":200.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0624\/3768\/7537\/products\/Untitleddesign.gif?v=1652112960"},{"product_id":"korean-american-eric-kim","title":"Korean American","description":"\u003cp\u003eYou may know him as a frequent contributor\/columnist at the NYT, Food52, or Saveur. Perhaps you’ve seen his infectious cooking videos. For the uninitiated, Chef Kim not only cooks delicious food, but his instructions are meticulous. In this, his first book, he shares recipes that fuse past and present: Korean family traditions merged with North American comfort classics. One of the most anticipated cookbooks of the year.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eDetails:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003eHardback \/ 288 pages\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003ePublished 29 Mar 2022\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"ERIC KIM","offers":[{"title":"Default Title","offer_id":42478639579377,"sku":"KAEKGE","price":42.5,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0624\/3768\/7537\/products\/KOREANAMERICANCOVER_2.jpg?v=1645122420"},{"product_id":"the-wok-k-jenji-lopez-alt","title":"The Wok","description":"\u003cp\u003eOver 200 recipes fill out this massive tribute to a kitchen workhorse, the wok. Learn how to choose a wok, treat it before use, plus all the tricks to improve your mastery of stir-fries, noodles, curries, fried rice and more. Lopez-Alt, the award-winning author of bestselling \u003ci class=\"\"\u003eThe Food Lab\u003c\/i\u003e is a true obsessive and leaves no dumpling unturned. This is more than a cookbook, it’s a survey course - you will also pick up some knife skills and broaden your Asian pantry knowledge along the way.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eDetails\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eHardback \/ 672 pages\u003cbr\u003ePublished 8 Mar 2022\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"J. KENJI LOPEZ-ALT","offers":[{"title":"Default Title","offer_id":42478659436785,"sku":"","price":66.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0624\/3768\/7537\/products\/THEWOKKENJILOPEZALTCOVER_2.jpg?v=1645123390"},{"product_id":"the-food-lab-j-kenji-lopez-alt","title":"The Food Lab","description":"\u003cp\u003eA grand tour of the science of cooking explored through popular American dishes, illustrated in full colour.\u003c\/p\u003e\n\u003cp\u003e\u003cspan color=\"#333333\" style=\"color: #333333;\" data-mce-fragment=\"1\"\u003eVoted Cookbook of the Year by the James Beard Foundation and the IACP, this is a masterclass (at nearly a whopping 1000 pages) on cooking techniques. Just some of the topics introduced: knife skills, butchery, choosing produce, storing food, plus grilling, braising, roasting, and yes, the Maillard reaction. Recipes throughout demonstrate these skills and have one thing in common: perfect results.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eDetails\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eHardback \/ 960 pages\u003cbr\u003ePublished 23 Feb 2016\u003c\/p\u003e","brand":"J. KENJI LOPEZ-ALT","offers":[{"title":"Default Title","offer_id":42504193147121,"sku":"","price":65.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0624\/3768\/7537\/files\/THEFOODLAB-JKENJILOPEZALT.jpg?v=1727198602"},{"product_id":"nothing-fancy-alison-roman","title":"Nothing Fancy","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"color: #333333;\" color=\"#333333\"\u003eAnother irreverent but decidedly not irrelevant paean to cooking for company. With honesty and wit, Roman offers great strategies to feel more at ease before, during and after entertaining. Oh, and recipes worth their salt (and sugar). Starting with snacks, then moving on to no less than 3 categories of salad: leafy, crunchy, creative, then sides, mains and after-dinner treats. Many recipes include textural garnishes and\/or silky sauces, but can easily be omitted for simpler weeknight meals.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\" style=\"color: #333333;\" color=\"#333333\"\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\" style=\"color: #333333;\" color=\"#333333\"\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003eDetails\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\" style=\"color: #333333;\" color=\"#333333\"\u003eHardcover \/ 320 pages\u003cbr\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\" style=\"color: #333333;\" color=\"#333333\"\u003ePublished 21 Nov 2019\u003c\/span\u003e\u003c\/p\u003e","brand":"ALISON ROMAN","offers":[{"title":"Default Title","offer_id":42504221393137,"sku":"","price":42.5,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0624\/3768\/7537\/products\/NOTHINGFANCYCOVER_6.jpg?v=1645730117"},{"product_id":"cook-this-book-molly-baz","title":"Cook This Book","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan color=\"#333333\" style=\"color: #333333;\" data-mce-fragment=\"1\"\u003eBreakfast tacos, coconut shrimp, smooshed potatoes. Big flavour with minimal effort cooking, from a Bon Appetit alum. Baz specializes in comfort food that isn’t complicated, and writes as if talking to her friends. So look for helpful tips, small encouragements and cheery language that’s make you feel at home. Also included, QR codes that link to helpful videos hosting by the author.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eDetails\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eHardcover \/ 304 pages\u003cbr\u003ePublished 20 Apr 2021\u003c\/p\u003e","brand":"MOLLY BAZ","offers":[{"title":"Default Title","offer_id":42504323268849,"sku":"","price":42.5,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0624\/3768\/7537\/products\/COOKTHISBOOKCOVER_1.jpg?v=1645731247"},{"product_id":"sioux-chef-s-indigenous-kitchen-sean-sherman","title":"Sioux Chef’s Indigenous Kitchen","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"color: #333333;\" color=\"#333333\"\u003eThis first book from the renowned Lakota chef and educator is a trove of ingredients, recipes and connections to the land. Clean, earthy presentation (and large print) invite readers to dive in and explore indigenous cuisine: bison tartare, wild rice crusted walleye, a caramelized seed mix. Covering savoury and pine-nut studded sweets (among other little treats), grander menus for celebratory meals, or “feasts of the moon” are suggested at the back. A James Beard Award winner.\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003eDetails\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003eHardcover \/ 256 pages\u003cbr\u003ePublished 10 Oct 2017\u003c\/p\u003e","brand":"SEAN SHERMAN","offers":[{"title":"Default Title","offer_id":42524501639409,"sku":"","price":48.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0624\/3768\/7537\/products\/SIOUXCHEFS_1.jpg?v=1646236786"},{"product_id":"six-seasons-joshua-mcfadden","title":"Six Seasons","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan color=\"#333333\" style=\"color: #333333;\" data-mce-fragment=\"1\"\u003eOne of the best cookbooks of the decade. Yes, it’s arranged around vegetables, and indeed makes seasonal produce the star. But it goes off on tangents: oozy fontina-stuffed arancini (made with leftover leek risotto), and isn’t too staunch to make vegetables the accent of a luxurious dish, note creamy rigatoni with broccoli and sausage. There is attention to snacks: crispy fried cabbage leaves get sprinkled with spice, and grilled bread is slathered with three kinds of onion. Cosy photos and prettiest Illustrations by Melinda Josie.\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan color=\"#333333\" style=\"color: #333333;\" data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003eDetails\u003c\/span\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan color=\"#333333\" style=\"color: #333333;\" data-mce-fragment=\"1\"\u003eHardback \/ 384 pages\u003cbr\u003e\u003c\/span\u003e\u003cspan color=\"#333333\" style=\"color: #333333;\" data-mce-fragment=\"1\"\u003ePublished 2 May 2017\u003c\/span\u003e\u003c\/p\u003e","brand":"JOSHUA MCFADDEN \u0026 MARTHA HOLMBERG","offers":[{"title":"Default Title","offer_id":42524710764785,"sku":"","price":51.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0624\/3768\/7537\/files\/SixSeasons-JoshuaMcFadden-01.jpg?v=1736980073"},{"product_id":"summer-kitchens-olia-hercules","title":"Summer Kitchens","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"color: #333333;\" color=\"#333333\"\u003eIn the author’s words: “This is not just about cooking in the summer. It is about a very special place, the perfect prism through which to look at Ukraine’s culinary culture in all its regional, climactic, and seasonal diversity.” The titular kitchen refers to little backyard extensions where many Ukrainians do their cooking, pickling and fermenting during the hotter months, in preparation for the whole year. There is much to glean and preserve from these pages: Christmas borsch with mushroom dumplings, an intriguing fermented baked milk, goat and onion stew with mash, and recipes covering every part of the meal. A beautiful and timely tribute, from a foremost Ukrainian food writer.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eDetails:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eFormat Hardback \/ 352 pages\u003c\/li\u003e\n\u003cli\u003ePublished 1 December 2020\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"OLIA HERCULES","offers":[{"title":"Default Title","offer_id":42620635054321,"sku":"","price":45.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0624\/3768\/7537\/products\/SummerKitchensCOVER.jpg?v=1648579718"},{"product_id":"salad-freak-jess-damuck","title":"Salad Freak","description":"\u003cp\u003e\u003cspan style=\"color: #333333;\" data-mce-fragment=\"1\" color=\"#333333\"\u003eIt’s perfectly normal to crave crunchy fresh produce tossed with a dressing. But if you work as a recipe developer for Martha Stewart and need to come up with new salad ideas daily, it inevitably becomes a freakish obsession. Damuck shares some of the tricks up her sleeves for choosing ingredients, prepping them, adding seasonings, dressings, and serving. Organized by season, and with an expertly plated photo for each creation.\u003c\/span\u003e \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eDetails\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eHardback \/ 240 pages\u003cbr\u003ePublished 28 April 2022\u003c\/p\u003e","brand":"JESS DAMUCK","offers":[{"title":"Default Title","offer_id":42625828028657,"sku":"","price":41.5,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0624\/3768\/7537\/files\/SALADFREAK-JESSDAMUCK-COVER.jpg?v=1727204629"},{"product_id":"the-noma-guide-to-fermentation-david-zilber-rene-redzepi","title":"The Noma Guide to Fermentation","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan color=\"#333333\" style=\"color: #333333;\" data-mce-fragment=\"1\"\u003eWhat’s in your pantry? At Noma, the shelves are lined with \u003cstrong\u003ebutternut squash vinegar\u003c\/strong\u003e, \u003cstrong\u003emaple kombucha\u003c\/strong\u003e, \u003cstrong\u003elacto-fermented plums\u003c\/strong\u003e, \u003cstrong\u003esweet koji water\u003c\/strong\u003e. David Zilber, who is Canadian, thank you very much, runs Noma’s Fermentation Lab, and hereby shares the tricks of his trade so you too can add umami and that je ne c'est quoi to your dishes. Your gut will thank you.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003eDetails\u003c\/span\u003e\u003cbr\u003e\u003c\/strong\u003eHardcover \/ 440 pages\u003cbr\u003ePublished 16 October 2018\u003c\/p\u003e","brand":"DAVID ZILBER \u0026 RENE REDZEPI","offers":[{"title":"Default Title","offer_id":42652005138673,"sku":"","price":57.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0624\/3768\/7537\/files\/TheNomaGuidetoFermentation-Zilber01.png?v=1773436838"},{"product_id":"dream-of-dinner-so-you-dont-have-to-ali-slagle","title":"I Dream of Dinner (So You Don't Have To)","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan color=\"#333333\" style=\"color: #333333;\" data-mce-fragment=\"1\"\u003eReadily available ingredients? Low-effort, high reward cooking? A whole chapter on beans? If these concepts sound good, this might be the book of your dreams. Each recipe is designed to be ready in less than 45 minutes, and with under 8 ingredients so you can indulge in \u003cstrong\u003eFrench Onion White Beans\u003c\/strong\u003e, \u003cstrong\u003eNoodles with Juicy Fruits \u0026amp; Peanuts\u003c\/strong\u003e (yes!) and \u003cstrong\u003eSmacked Veg with Feta \u0026amp; Dill\u003c\/strong\u003e in no time. Helpful interludes between chapters lay out some basic rules of thumb and handy cooking hacks. Half of the recipes are vegetarian.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan color=\"#333333\" style=\"color: #333333;\" data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eDetails\u003c\/strong\u003e\u003cbr\u003e\u003c\/span\u003eHardback \/ 400 pages\u003cbr\u003ePublished 12 April 2022\u003c\/p\u003e","brand":"ALI SLAGLE","offers":[{"title":"Default Title","offer_id":42722920792305,"sku":"","price":39.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0624\/3768\/7537\/files\/IDREAMOFDINNERCOVER.jpg?v=1726681311"},{"product_id":"mi-cocina-rick-martinez","title":"Mi Cocina","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan color=\"#333333\" style=\"color: #333333;\" data-mce-fragment=\"1\"\u003e\u003cstrong\u003eArroz Rojo\u003c\/strong\u003e, \u003cstrong\u003eCarne Asada\u003c\/strong\u003e, \u003cstrong\u003ePozole Verde\u003c\/strong\u003e. Chef, food columnist and podcaster Martinez sheds bright light on Mexican cooking. Based on years of travel and exploration of his great-grandparents homeland, this meticulously tested selection of recipes represents 32 Mexican states. Personal and cultural context is provided throughout, as well as ingredient lists that have been adapted for North American availability.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan color=\"#333333\" style=\"color: #333333;\" data-mce-fragment=\"1\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eDetails\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan color=\"#333333\" style=\"color: #333333;\" data-mce-fragment=\"1\"\u003eHardcover \/ 304 pages\u003cbr\u003e\u003c\/span\u003e\u003cspan color=\"#333333\" style=\"color: #333333;\" data-mce-fragment=\"1\"\u003ePublished 3 May 2022\u003c\/span\u003e\u003c\/p\u003e","brand":"RICK MARTINEZ","offers":[{"title":"Default Title","offer_id":42767253504241,"sku":"MCRMGE","price":47.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0624\/3768\/7537\/products\/MICOCINACOVER_2.jpg?v=1773436562"},{"product_id":"home-made-basics-yvette-van-boven","title":"Home Made Basics","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"color: #333333;\" color=\"#333333\"\u003eDoable dishes and their components, made from scratch. The acclaimed author and illustrator shares her recipes for the building blocks, such as a quick and easy homemade hoisin sauce, and the accompanying dishes, \u003cstrong\u003eHoisin Eggplant with Spicy Peanut Sauce\u003c\/strong\u003e. Big print (a Good Egg favourite feature) and thorough instructions for 400 essential recipes make this a winner for anyone just starting out in the kitchen, or ready for a cooking overhaul. Also includes recipes for your pets…how nice is that?\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eDetails\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eHardcover \/ 464 pages\u003cbr\u003ePublished 9 December 2021\u003c\/p\u003e","brand":"YVETTE VAN BOVEN","offers":[{"title":"Default Title","offer_id":42767316549873,"sku":"","price":30.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0624\/3768\/7537\/products\/HOMEMADEBASICSCOVER_2.jpg?v=1651681653"},{"product_id":"canelle-vanille-aran-goyoaga","title":"Cannelle et Vanille","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan color=\"#333333\" style=\"color: #333333;\" data-mce-fragment=\"1\"\u003eGluten-free recipes that are so good, you can happily serve them to everyone at the table. This is a great book to start your gluten-free journey: it includes recipes for many homemade staples, and nourishing and beautiful (but unfussy) ideas for every meal of the day. A James Beard Award winning author.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eDetails:\u003c\/p\u003e\n\u003cp\u003eFormat Hardback 352 pages\u003c\/p\u003e\n\u003cp\u003ePublished 24 September 2019\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"ARAN GOYOGA","offers":[{"title":"Default Title","offer_id":42798326513905,"sku":"","price":40.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0624\/3768\/7537\/products\/CANELLAVANILLECOVER-_1.jpg?v=1668707180"},{"product_id":"the-gluten-free-cookbook-cristian-broglia","title":"The Gluten-Free Cookbook","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan color=\"#333333\" style=\"color: #333333;\" data-mce-fragment=\"1\"\u003eDrawing on the wisdom of over 80 countries and their respective cuisines, this is a gluten-free cookbook you will not soon tire of. Hainanese Chicken Rice, Vitello Tonnato, Arepas, to give you a taste. There are desserts: mochi, coconut burfi, cheesecake, and lots more too. Also, in all 350 recipes, no expensive and hard-to-find ingredient substitutions are needed - these are all naturally gluten-free and easy to follow. Stunning photos! The complete package.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan color=\"#333333\" style=\"color: #333333;\" data-mce-fragment=\"1\"\u003eDetails:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan color=\"#333333\" style=\"color: #333333;\" data-mce-fragment=\"1\"\u003eFormat Hardback 432 pages\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan color=\"#333333\" style=\"color: #333333;\" data-mce-fragment=\"1\"\u003ePublished 21 February 2022\u003c\/span\u003e\u003c\/p\u003e","brand":"CRISTIAN BROGLIA","offers":[{"title":"Default Title","offer_id":42798344831217,"sku":"","price":59.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0624\/3768\/7537\/products\/GFCOOKBOOKCOVER.jpg?v=1652282047"},{"product_id":"your-daily-veg-joe-woodhouse","title":"Your Daily Veg","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan color=\"#333333\" style=\"color: #333333;\" data-mce-fragment=\"1\"\u003eSimple, vegetarian, seasonal, delicious. Minimal ingredients are combined expertly for dishes that have maximum texture and flavour. A killer beetroot terrine paired with a mustard cream, kale dressed with ginger and peanut butter before being roasted, green beans slathered in bread crumbs and garlic. Most recipes make for elegant side dishes, combine a couple for a meal, or whip up several for a feast!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eDetails\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eHardcover \/ 192 pages\u003cbr\u003ePublished 5 April 2022\u003c\/p\u003e","brand":"JOE WOODHOUSE","offers":[{"title":"Default Title","offer_id":42798515716337,"sku":"","price":29.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0624\/3768\/7537\/products\/DAILYVEGCOVER.jpg?v=1652284685"},{"product_id":"saka-saka-anto-cocagne","title":"Saka Saka: South of the Sahara","description":"\u003cp\u003e\u003cstrong\u003eChef Anto Cocagne and Photographer Aline Princet take us on a unique food journey and introduce us to the best recipes from Gabon, Senegal, Ivory Coast, Cameroon, Congo, and Ethiopia.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eDiscover the main characteristics of these cuisines, the specialties of each region, the produce, the ideal pantry, the basics, as well as mouthwatering recipes for appetizers, main courses, side dishes, street food, desserts, and drinks. And since no one evokes a cuisine better than its daughters and sons, we meet African musicians, writers, artists, and creatives who tell stories about their favourite dishes, their family cooking memories, and what these recipes represent for them today.\u003c\/p\u003e\n\u003cp\u003eWith stunning food and landscape photography, complemented by beautiful and colourful design, \u003cem\u003eSaka Saka \u003c\/em\u003eis an ode to conviviality, generosity, and positivity. It is a love letter to Africa.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003eDetails\u003c\/span\u003e\u003cbr\u003e\u003c\/strong\u003eHardback 208 pages\u003cbr\u003ePublished 12 April 2022\u003c\/p\u003e","brand":"ANTO COCAGNE","offers":[{"title":"Default Title","offer_id":42832402710769,"sku":"SSACGE","price":28.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0624\/3768\/7537\/files\/SakaSaka-ChefAntoAlinePrincet-01.jpg?v=1735939275"},{"product_id":"peak-season-deirdre-buryk","title":"Peak Season","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan color=\"#333333\" style=\"color: #333333;\" data-mce-fragment=\"1\"\u003eMay is to \u003cstrong\u003eSnap Pea \u0026amp; Asparagus Garlic Broth\u003c\/strong\u003e, as October is to \u003cstrong\u003eTomato Cranberry Chutney\u003c\/strong\u003e. Toronto-based food writer and recipe developer Buryk offers monthly recipes that make the most of what’s in season, whether it’s a light twist on tradition (strawberry shortcake scones) or fully inventive (bison flank steak with carrot-top chimichurri), this is a love story to Ontario produce. Helpful notes on produce and recipe tips throughout.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan color=\"#333333\" style=\"color: #333333;\" data-mce-fragment=\"1\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eDetails\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan color=\"#333333\" style=\"color: #333333;\" data-mce-fragment=\"1\"\u003eHardcover \/ 288 pages\u003cbr\u003e\u003c\/span\u003e\u003cspan color=\"#333333\" style=\"color: #333333;\" data-mce-fragment=\"1\"\u003ePublished 19 May 2022\u003c\/span\u003e\u003c\/p\u003e","brand":"DEIRDRE BURYK","offers":[{"title":"Default Title","offer_id":42832785047793,"sku":"","price":35.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0624\/3768\/7537\/products\/PEAKSEASONCOVER_2.jpg?v=1652980123"},{"product_id":"kin-thai-john-chantarasak","title":"Kin Thai","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"color: #333333;\" color=\"#333333\"\u003eAccessible twists on classic Thai recipes, in a well organized and handsomely designed volume. Many recipes separate the ingredients and instructions for sauce and main component so you can mix and match or omit altogether to make a simpler version. Chapters cover salads, soups, curries, stir fries, snacks and sweets. A final chapter includes recipes for basics and key components like sticky rice, homemade coconut cream and fish sauce. A wonderful package!\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eDetails\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eHardcover \/ 224 pages\u003cbr\u003ePublished 21 June 2022\u003c\/p\u003e","brand":"JOHN CHANTARASAK","offers":[{"title":"Default Title","offer_id":42934470967537,"sku":null,"price":39.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0624\/3768\/7537\/products\/KINTHAICOVER.jpg?v=1655342516"},{"product_id":"cinnamon-salt-emiko-davies","title":"Cinnamon \u0026 Salt: Cicchetti in Venice","description":"\u003cp\u003eThrough recipes, stories and photographs, Cinnamon and Salt\u003cspan\u003e \u003c\/span\u003einvites you to experience Venice and its beloved \u003cem\u003ecicchetti\u003c\/em\u003e (pronounced chi-ke-tee): literally, little morsels. You can think of them as appetisers, aperitivo or hors d’oeuvres, but \u003cem\u003ecicchetti\u003c\/em\u003e are distinctly Venetian and a way of life in the lagoon city, where for centuries people have wandered the backstreets and canals, stopping for a glass of wine or a bite to eat while meeting friends, exchanging news or doing business.\u003c\/p\u003e\n\u003cdiv class=\"page\" title=\"Page 1\"\u003e\n\u003cdiv class=\"layoutArea\"\u003e\n\u003cdiv class=\"column\"\u003e\n\u003cp\u003eDelving into the rich, multicultural history of Venice, from its days as a powerful maritime nation and the wealthy spice emporium of Europe, these pages explore the city’s unique cuisine, including nearly sixty classic and modern recipes, from fried bites to small plates to drinks and sweets, such as creamy whipped cod on squares of polenta, legendary fried meatballs, sugar-coated fritters, and lagoon specialties including soft-shell crabs and baby artichokes.\u003cspan style=\"color: #333333;\" color=\"#333333\" data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eDetails\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eHardcover \/  240 pages\u003cbr\u003ePublished 21 June 2022\u003c\/p\u003e","brand":"EMIKO DAVIES","offers":[{"title":"Default Title","offer_id":42982248906993,"sku":"CSEDGE","price":30.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0624\/3768\/7537\/files\/CINNAMONANDSALT-EMIKODAVIES-COVER.jpg?v=1727145562"},{"product_id":"noma-2-0","title":"Noma 2.0: Vegetable, Forest, Ocean","description":"\u003cp\u003e\u003cb\u003eI\u003c\/b\u003emagine being at Noma. Now imagine being invited into Noma’s new kitchen to see how every dish is made. This mind-bogglingly stunning collection of 200 dishes documents the world’s greatest restaurant's unmatched artistry in ideation and plating. Recipes are included if you dare.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eDetails\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eHardcover 352 Pages\u003cbr\u003ePublished 8 November 2022\u003c\/p\u003e","brand":"René Redzepi, Mette Søberg, \u0026 Junichi Takahashi","offers":[{"title":"Default Title","offer_id":43028184203505,"sku":null,"price":95.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0624\/3768\/7537\/products\/NOMA2.0COVER.jpg?v=1657564736"},{"product_id":"the-perfect-loaf-maurizio-leo","title":"The Perfect Loaf","description":"\u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003cspan color=\"#333333\" style=\"color: #333333;\" data-mce-fragment=\"1\"\u003eThe resident bread baker at esteemed Food52 shares the fundamentals of sourdough baking. Impeccable detail and foolproof recipes are designed for success, even if you are an absolute beginner. From freeform and pan loaves to pizza, buns, rolls and sweets, this is an authoritative guide and likely an instant classic. Lots of buzz for this title!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eDetails:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eHardback \/ 432 Pages\u003c\/li\u003e\n\u003cli\u003ePublished 8 November 2022\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"MAURIZIO LEO","offers":[{"title":"Default Title","offer_id":43028209565937,"sku":"TPLMLGE","price":54.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0624\/3768\/7537\/products\/THEPERFECTLOAFCOVER.jpg?v=1657565636"},{"product_id":"the-vegan-chinese-kitchen","title":"The Vegan Chinese Kitchen","description":"\u003cp\u003eOver 100 fresh, plant-based, flavour-packed recipes for regional Chinese classics that we all know and love. Che bases these recipes on the traditions of Zhai cai, a thousand-year-old subset of Chinese cookery with an emphasis on vegetarian, umami-rich ingredients. Fully vegan versions of Dan Dan noodles, scallion pancakes and other lipsmacky favourites will entice omnivores too.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eDetails:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eFormat Hardback 320 Pages\u003c\/li\u003e\n\u003cli\u003ePublished 13 September 2022\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"HANNAH CHE","offers":[{"title":"Default Title","offer_id":43028213006577,"sku":"","price":40.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0624\/3768\/7537\/products\/VEGANCHINESEKITCHENCOVER.jpg?v=1657565974"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0624\/3768\/7537\/collections\/AF.png?v=1726152773","url":"https:\/\/goodegg.ca\/collections\/cookbooks.oembed?page=31","provider":"Good Egg","version":"1.0","type":"link"}