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The book is designed by Fischer and includes drawings by Hope Atherton, Darren Bader, Matthew Barney, Alex Eagleton, Urs Fischer, Cassandra MacLeod, Elizabeth Peyton, Rob Pruitt, Peter Regli, Josh Smith, Spencer Sweeney and Philippos Theodorides--all members of the community of artists that delights in Stone's cooking.\u003c\/span\u003e\u003c\/p\u003e","brand":"Kiito-San","offers":[{"title":"Default Title","offer_id":42178081357872,"sku":null,"price":55.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/3898\/7312\/files\/202504251459_40_19f313aa-5f74-498a-a883-1c2c83d0d08a.png?v=1754785128"},{"product_id":"fish-butchery","title":"Fish Butchery","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan class=\"a-text-bold\"\u003eWinner of the 2024 James Beard Award for Restaurant and Professional book of the year.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003cbr\u003eJames Beard award-winning author and culinary game-changer Josh Niland returns with the ultimate guide to the art of \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eFish Butchery\u003c\/span\u003e\u003cspan\u003e, with expert techniques and groundbreaking recipes that are an urgent call for action on culinary sustainability. \u003cbr\u003e \u003cbr\u003eJosh’s multi award-winning debut \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eThe Whole Fish Cookbook\u003c\/span\u003e\u003cspan\u003e created a new blueprint for fish cookery, while its bestselling sequel \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eTake One Fish \u003c\/span\u003e\u003cspan\u003eunpacked 15 different species to reveal their true gastronomic potential. In this latest book, Josh continues to open our eyes to the potential of fish in the kitchen. \u003cbr\u003e\u003cbr\u003ePresented in three stunning sections—Catch, Cut and Craft—it’s both a challenge to the food industry to do things differently and a dazzling manual to the eye-popping potential in each and every fish.\u003cbr\u003e\u003cbr\u003eFeaturing detailed instructions on how to prepare fish—from reverse butterfly to double saddle—as well as over 40 brilliant recipes for everything from fish sticks to pies, sausage and chorizo, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eFish Butchery\u003c\/span\u003e\u003cspan\u003e will disrupt, challenge and inspire the next generation.\u003c\/span\u003e\u003c\/p\u003e","brand":"Hearty Grant Books","offers":[{"title":"Default Title","offer_id":42178763784240,"sku":null,"price":42.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/3898\/7312\/files\/202504251459_38.png?v=1754784737"},{"product_id":"ferment","title":"Ferment","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan class=\"a-text-bold\"\u003eA gorgeous and inspiring resource on fermenting for cooks of all skill levels\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e120+ recipes for familiar and lesser-known cultured foods: \u003c\/span\u003e\u003cspan\u003eCelebrated the world over for their health benefits and dynamic flavors, cultured and fermented foods are seeing and revival and are becoming everyday meal mainstays. In this extensive collection, fermentation pioneer Holly Davis shares more than 120 recipes for familiar—and lesser-known—cultured foods, including yogurt, pickles, kimchi, umeboshi, scrumpy, and more. \u003c\/span\u003e\u003c\/p\u003e\n\u003cul class=\"a-unordered-list a-vertical\"\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003eContains more than 100 photographs, helpful hints, and informational charts offering guidance on incorporating fermented ingredients into the diet. \u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003eWith a striking, luxe textured cover and engaging projects for amateur and experienced fermenters. \u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003eHolly Davis is a chef, teacher, and co-founder of Iku Wholefoods in Sydney, Australia. Her expertise has been refined through 40 years of teaching fermentation techniques around the world. \u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003e\"This brilliant book will take you safely on many culinary adventures.\"\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e —Fergus Henderson, chef and founder of St. JOHN Restaurant\u003c\/span\u003e\u003c\/p\u003e\n\u003cul class=\"a-unordered-list a-vertical\"\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003eThis cookbook will be the cornerstone of every preserving kitchen\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003eWith recipes and tips to use fermented products alongside culturally related meals\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003eIncludes recipes such as toasted sesame and miso dressing, crisp white radish kimchi, Indian lime pickle, kombucha, sea-salty crisp breads, black bean tempeh, grilled salt-cured fish, and more\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chronicle Books","offers":[{"title":"Default Title","offer_id":42178769387568,"sku":null,"price":29.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/3898\/7312\/files\/202504251459_37.png?v=1754784647"},{"product_id":"super-sourdough-the-foolproof-guide-to-making-world-class-bread-at-home","title":"Super Sourdough: The Foolproof Guide to Making World-Class Bread at Home","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eMaking Super Sourdough is the true test of every aspiring bread-maker. Fickle and delicate, every loaf is unique. And there are a lot of pitfalls to be avoided. It's much more than a food: sourdough is a science. Who better than Dr James Morton, baking pedant and fermentation fanatic, to explain the basics for both the uninitiated, and more experienced bakers?  \u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eJames talks the home baker through everything from starters, flours and hydration, to kneading, shaping, rising, scoring and baking, explaining how to achieve the perfect crust and crumb. With more than 40 sourdough recipes including basic loaves and rolls, baguettes, bagels and buns, clear step-by-step instructions, troubleshooting tips and explanations of what works and why, Super Sourdough is the new, accessible guidebook that bakers everywhere have been waiting for.\u003c\/span\u003e\u003c\/p\u003e","brand":"Quadrille","offers":[{"title":"Default Title","offer_id":42179020750896,"sku":null,"price":38.5,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/3898\/7312\/files\/202507251459.png?v=1754253207"},{"product_id":"wine-simple","title":"Wine Simple","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan class=\"a-text-bold\"\u003eFrom the world-renowned sommelier Aldo Sohm, a dynamic, essential wine guide for a new generation \u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eNAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY \u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eFOOD52\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eAldo Sohm is 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. Aldo's debut book, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eWine Simple,\u003c\/span\u003e\u003cspan\u003e is full of confidence-building infographics and illustrations, an unbeatable depth of knowledge, effusive encouragement, and, most important, strong opinions on wine so you can learn to form your own. Imbued with Aldo's insatiable passion and eagerness to teach others, Wine Simple is accessible, deeply educational, and lively and fun, both in voice and visuals. \u003cbr\u003e\u003cbr\u003eThis essential guide begins with the fundamentals of wine in easy-to-absorb hits of information and pragmatic, everyday tips—key varietals and winemaking regions, how to taste, when to save and when to splurge, and how to set up a wine tasting at home. Aldo then teaches you how to take your wine knowledge to the next level and evolve your palate, including techniques on building a \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e“\u003c\/span\u003e\u003cspan\u003eflavor library,\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e” \u003c\/span\u003e\u003cspan\u003ea cheat sheet to good (and great) vintages (and why you shouldn't put everything on the line for them), tips on troubleshooting tricky wines (corked? mousy?), and, for the daring, even how to saber a bottle of champagne. This visual, user-friendly approach will inspire readers to have the confidence, curiosity, and enthusiasm to taste smarter, drink boldly, and dive headfirst fearlessly into the exciting world of wine.\u003c\/span\u003e\u003c\/p\u003e","brand":"Clarkson Potter","offers":[{"title":"Default Title","offer_id":42179025535024,"sku":null,"price":32.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/3898\/7312\/files\/20250615145414.png?v=1754773312"},{"product_id":"the-gourmand-s-egg-a-collection-of-stories-and-recipes","title":"The Gourmand’s Egg. A Collection of Stories and Recipes","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003ePoached, scrambled, boiled, whipped into a cocktail, transformed into a painting medium, tossed at an enemy’s house. As the most striking of paradoxes, the egg exists in happy suspension between humble household ingredient and ever-powerful source of life.\u003cbr\u003e\u003cbr\u003eOne of \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003ethe most enduring symbols throughout antiquity\u003c\/span\u003e\u003cspan\u003e, eggs were used by the Romans to dispel evil spirits, modeled as priceless artifacts for the Russian nobility, and were woven into Egyptian mythology. In the \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003edebut volume of TASCHEN’s series with cult-favorite \u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eThe Gourmand\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e journal\u003c\/span\u003e\u003cspan\u003e, we \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003ecelebrate the link between food and culture\u003c\/span\u003e\u003cspan\u003e in a visual and literary exploration of the powerhouse kitchen staple. A collection of original essays and archetype recipes, from the perfect poach to artful desserts, celebrates the diversity of culinary traditions around the world.\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eThe Gourmand’s Egg. A Collection of Stories and Recipes\u003c\/span\u003e\u003cspan\u003e is illustrated with exclusive commissions by acclaimed still life photographers—equal parts sumptuous, absurd, lurid, mouthwatering, and undeniably \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eThe Gourmand\u003c\/span\u003e\u003cspan\u003e. 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Until now. Marti Buckley, an American chef, journalist, and passionate Basque transplant, unlocks the mysteries of this culinary world by bringing together its intensely ingredient-driven recipes with stories of Basque customs and the Basque kitchen, and vivid photographs of both food and place. And surprise: this is food we both want to eat and can easily make. It’s not about exotic ingredients or flashy techniques. It’s about mind-set—how to start with that just-right fish or cut of meat or peak-of-ripeness tomato and coax forth its inherent depth of flavor. 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Now, in his debut book, Straker places his culinary chops on the table in front of his legions of hungry fans, featuring refined, ambitious, delicious recipes like Fresh Gnocchi with Broad Beans and Pesto, Mozzarella di Buffala with Confit Fennel and Chili, Bone Marrow Butter, Chocolate Mousse with Caramel and Hazelnuts, and so much more. 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Plus oyster preparations from around the world, including Japanese Oyster Rice, Irish Beef and Oyster Pie, a Filipino Oyster Kinilaw, and Korean Oyster Fritters. An oyster shooter too.\u003cbr\u003e \u003cbr\u003eAnd finally, discover the facts behind the oyster’s reputation as an aphrodisiac. \u003c\/span\u003e\u003c\/p\u003e","brand":"Artisan","offers":[{"title":"Default Title","offer_id":42237114122288,"sku":null,"price":30.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/3898\/7312\/files\/202504011721_21.png?v=1755657626"},{"product_id":"leaked-recipes-the-cookbook-a-collection-of-over-50-recipes-found-in-the-world-s-biggest-email-leaks-and-the-stories-behind-them","title":"Leaked Recipes: The Cookbook: A Collection of over 50 Recipes Found in the World’s Biggest Email Leaks and the Stories behind Them","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eHave you ever wondered what a conspiracy menu tastes like? This book compiles major email leaks of the past 15 years through the theme of cooking. 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With its charming specially commissioned illustrations, a lively layout, and bright and tempting photographs of the finished dishes, this book is sure to please budding cooks in kitchens around the world.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAges 7-10\u003c\/span\u003e\u003c\/p\u003e","brand":"Phaidon","offers":[{"title":"Default Title","offer_id":42306401632304,"sku":null,"price":24.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/3898\/7312\/files\/202504011721_94.png?v=1760377131"},{"product_id":"puerto-rican-cookery","title":"Puerto Rican Cookery","description":"\u003cp\u003e\u003cspan class=\"a-text-bold\"\u003eSince first published in 1977, \u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003ePuerto Rican Cookery \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003ehas remained a bestselling cookbook throughout the world, not only in Puerto Rico. With hundreds of practical and delicious recipes, this cookbook is required reading material for anyone who loves fine Caribbean cooking.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWhen author Camen Aboy Valldej́uli was a girl, proper young women were not permitted to learn domestic work such as cooking, yet her love for fine dining and her native Puerto Rico launched a lifetime adventure collecting recipes of traditional Puerto Rican dishes. Their \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003ecocina criolla\u003c\/span\u003e\u003cspan\u003e, or traditional native cookery, can be traced back to the original indigenous inhabitants for over 500 years, from delectable \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003ebarbacoa \u003c\/span\u003e\u003cspan\u003eand the staple plantain, to the zesty seasonings of citrus, cilantro, and oregano, as well as two magical words which are the secret to many unique and characteristic dishes with a Caribbean flavor: \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eadobo \u003c\/span\u003e\u003cspan\u003eand \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003esofrito\u003c\/span\u003e\u003cspan\u003e. With new outside influences of the Spanish, British, Dutch, and Africans who arrived in the islands, the delicate blends and innovations of five centuries have developed a genuine Caribbean cuisine. Stuffed with hundreds of recipes ranging from every day favorites to fancy feasts for breakfast, lunch, dinner, desert and cocktails, this cookbook is as essential to beginner cooks as it is to seasoned chefs alike.\u003c\/span\u003e\u003c\/p\u003e","brand":"Pelican","offers":[{"title":"Default Title","offer_id":42374239911984,"sku":null,"price":26.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/3898\/7312\/files\/202504011721_123_bbfb9cc6-3b2c-4870-919d-7e6e5aba7372.png?v=1761873794"},{"product_id":"kitchen-confidential-25th-anniversary-edition","title":"Kitchen Confidential: 25th Anniversary Edition","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eIn the now-classic memoir that launched Anthony Bourdain's long career, the globally beloved chef took us through the swinging kitchen doors and turned the culinary trade on its head. The result was a deliciously funny, shocking banquet of wild tales that drew from \"twenty-five years of sex, drugs, bad behavior and haute cuisine.”\u003cbr\u003e\u003cbr\u003eSure to delight gourmands and philistines alike, Bourdain recounts everything from his first oyster in the Gironde to his lowly position as dishwasher in a honky-tonk fish restaurant in Provincetown (where he became hooked on chef work for life); from the stovetops of the Rainbow Room atop Rockefeller Center to drug dealers in the East Village, from Tokyo to Paris and back to New York again. \u003cbr\u003e\u003cbr\u003eBourdain's tales of the kitchen are as passionate as they are unpredictable, and \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eKitchen Confidential\u003c\/span\u003e\u003cspan\u003e will make your mouth water and your belly ache with laughter and leave you wanting more.\u003c\/span\u003e\u003c\/p\u003e","brand":"Bloomsbury Publishing","offers":[{"title":"Default Title","offer_id":42374247055408,"sku":null,"price":30.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/3898\/7312\/files\/CR_18.jpg?v=1760899173"},{"product_id":"cocina-criolla","title":"Cocina criolla","description":"\u003cp data-start=\"243\" data-end=\"486\"\u003eThe foremost authority on Puerto Rican cooking is a silver-haired, stylish, and warmly hospitable woman named Carmen Aboy Valldejuli. Her books are considered today to be the definitive works on island cooking. —\u003cem data-start=\"464\" data-end=\"484\"\u003eThe New York Times\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-start=\"488\" data-end=\"950\"\u003eWritten entirely in Spanish, \u003cem data-start=\"517\" data-end=\"533\"\u003eCocina Criolla\u003c\/em\u003e—the standard reference work on traditional Puerto Rican cooking—is in its 68th printing and has special appeal for those who enjoy the island’s cuisine. In addition to offering hundreds of delicious recipes, \u003cem data-start=\"742\" data-end=\"758\"\u003eCocina Criolla\u003c\/em\u003e includes advice for the inexperienced cook that ranges from suggestions about the most efficient way to read a recipe to recommendations about what kitchen equipment every cook should have.\u003c\/p\u003e\n\u003cp data-start=\"952\" data-end=\"1394\"\u003e\u003cem data-start=\"952\" data-end=\"968\"\u003eCocina Criolla\u003c\/em\u003e no puede compararse con la generalidad de los libros de cocina. En muchos puntos difiere grandemente de éstos. Pero por su encaje perfecto en la necesidad actual de literatura culinaria práctica y útil, y por la forma detallada y característica de sus recetas, es, de por sí, único en su clase. \u003cem data-start=\"1264\" data-end=\"1280\"\u003eCocina Criolla\u003c\/em\u003e solucionará muchos problemas domésticos y, por lo tanto, está llamada a ser un libro indispensable en el hogar.\u003c\/p\u003e\n\u003cp data-start=\"1396\" data-end=\"1556\"\u003eThe English edition of this book, \u003cem data-start=\"1430\" data-end=\"1452\"\u003ePuerto Rican Cookery\u003c\/em\u003e, is in its 36th printing, with more than 167,000 copies in print, and is also available from Pelican.\u003c\/p\u003e","brand":"Pelican","offers":[{"title":"Default Title","offer_id":42374262226992,"sku":null,"price":26.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/3898\/7312\/files\/202504011721_132.png?v=1761873365"},{"product_id":"ideologia-de-la-pernileria-los-proceres","title":"Ideología de la Pernileria Los Próceres","description":"\u003cp data-start=\"75\" data-end=\"440\"\u003eIdeología de la Pernileria Los Próceres es un zine–archivo que rescata y celebra la memoria culinaria cultural de la Pernileria Los Próceres.\u003c\/p\u003e\n\u003cp data-start=\"75\" data-end=\"440\"\u003eConcebido por Mario Juan, este recetario y libro fotográfico reúne saberes culinarios, documentos, fragmentos del imaginario popular puertorriqueño y huellas de una comunidad que trabajó y cocinó desde los márgenes.\u003c\/p\u003e\n\u003cp data-start=\"442\" data-end=\"687\"\u003eEl zine traza la singular poética de este espacio: un lugar donde se cocinaba tanto el pernil como las ideas, las resistencias y los encuentros cotidianos. Es a su vez, un ejercicio de arqueología cultural; una invitación a leer la historia de este\u003cem\u003e food joint\u003c\/em\u003e a través de sus sazones y recetas. \u003c\/p\u003e","brand":"Pernileria Los Próceres","offers":[{"title":"Default Title","offer_id":42595458908208,"sku":null,"price":10.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/3898\/7312\/files\/CR_44.jpg?v=1764539886"}],"url":"https:\/\/casa-riel.com\/en\/collections\/para-los-amantes-del-buen-comer.oembed","provider":"Casa Riel","version":"1.0","type":"link"}