{"title":"Cookbooks \u0026 Food","description":"","products":[{"product_id":"have-you-eaten-yet-by-cheuk-kwan","title":"Have You Eaten Yet?","description":"\u003ch4 style=\"white-space: pre-wrap;\"\u003eStories from Chinese Restaurants Around the World\u003c\/h4\u003e\n\u003ch4 style=\"white-space: pre-wrap;\"\u003e\u003cstrong\u003eAn eye-opening and soul-nourishing journey through Chinese food around the world.\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp class=\"\" style=\"white-space: pre-wrap;\"\u003e\u003cstrong\u003e*A PEOPLE MAGAZINE BEST NEW BOOK*\u003cbr\u003e*A NEW YORK TIMES BOOK REVIEW EDITOR'S CHOICE*\u003cbr\u003e*A NEW YORK POST BEST NEW BOOK*\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"\" style=\"white-space: pre-wrap;\"\u003eFrom Cape Town, South Africa, to small-town Saskatchewan, family-run Chinese restaurants are global icons of immigration, community and delicious food. The cultural outposts of far-flung settlers, bringers of dim sum, Peking duck and creative culinary hybrids, Chinese restaurants are a microcosm of greater social forces. They are an insight into time, history, and place.\u003c\/p\u003e\n\u003cp class=\"\" style=\"white-space: pre-wrap;\"\u003eAuthor and film-maker Cheuk Kwan, a self-described “card-carrying member of the Chinese diaspora,” weaves a global narrative by linking the myriad personal stories of chefs, entrepreneurs, labourers and dreamers who populate Chinese kitchens worldwide. Behind these kitchen doors lies an intriguing paradox which characterizes many of these communities: how Chinese immigrants have resisted—or have often been prevented from—complete assimilation into the social fabric of their new homes. In both instances, the engine of their economic survival—the Chinese restaurant and its food—has become seamlessly woven into towns and cities all around the world.\u003c\/p\u003e\n\u003cp class=\"\" style=\"white-space: pre-wrap;\"\u003eAn intrepid travelogue of grand vistas, adventure and serendipity, \u003cstrong\u003e\u003cem\u003eHave You Eaten Yet?\u003c\/em\u003e\u003c\/strong\u003e charts a living atlas of global migration, ultimately revealing how an excellent meal always tells an even better story.\u003c\/p\u003e","brand":"Cheuk Kwan","offers":[{"title":"Default Title","offer_id":47864810045719,"sku":"9781639365784","price":29.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0818\/9132\/8279\/products\/have_you_eaten_yet.jpg?v=1706700810"},{"product_id":"vegan-chinese-food","title":"Vegan Chinese Food","description":"\u003cp style=\"white-space: pre-wrap;\" class=\"\"\u003e\u003cstrong\u003eVeganise your favourite Chinese dishes at home with \u003cem\u003eVegan Chinese Food\u003c\/em\u003e, from the founders of the hugely popular food blog \u003cem\u003elittlericenoodle\u003c\/em\u003e, Yang Liu and Katharina Pinczolits.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"white-space: pre-wrap;\" class=\"\"\u003e\u003cstrong\u003eVegan Chinese Food \u003c\/strong\u003egives flavourful plant-based alternatives to 86 well-loved and diverse Chinese recipes, including sauces, dumplings, noodles and desserts. The book draws upon Yang's experience of wanting to make the dishes from her childhood vegan-friendly, as well as the long history of vegan cooking in China. The recipes use traditional cooking methods and skills to allow you to make vegan versions of dishes such as Kung Pao king oyster mushroom, Zha jiang mian noodles or Hong Kong milk tea. Katharina's photography accompanies every dish, along with helpful tips on how to master techniques or season a wok, and beautiful reflections on food's connection to memory, place, family and cultural representation.\u003c\/p\u003e\n\u003cp style=\"white-space: pre-wrap;\" class=\"\"\u003e\u003cstrong\u003eVegan Chinese Food \u003c\/strong\u003eis a book that belongs on any kitchen shelf. For those who are vegan or those who are looking to consume less meat, those who have mastered Chinese cooking and those who are new to it, there’s a favourite recipe here for everyone – all easy, delicious and 100 per cent plant-based.\u003c\/p\u003e","brand":"Yang Liu","offers":[{"title":"Default Title","offer_id":47864813453591,"sku":"9781743799369","price":45.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0818\/9132\/8279\/products\/vegan_chinese_food.jpg?v=1706700831"},{"product_id":"made-in-taiwan-by-clarissa-wei-with-ivy-chen","title":"Made in Taiwan","description":"\u003cp class=\"\" style=\"white-space: pre-wrap;\"\u003e\u003cstrong\u003eAn in-depth exploration of the vibrant food and culture of Taiwan, including never-before-seen exclusive recipes and gorgeous photography.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"\" style=\"white-space: pre-wrap;\"\u003eTaipei-based food journalist Clarissa Wei presents \u003cstrong\u003e\u003cem\u003eMade in Taiwan\u003c\/em\u003e\u003c\/strong\u003e, a cookbook that celebrates the island nation’s unique culinary identity — despite a refusal by the Chinese government to recognize its sovereignty. The expansive book contains deeply researched essays and more than 100 recipes inspired by the people who live in Taiwan today.\u003c\/p\u003e\n\u003cp class=\"\" style=\"white-space: pre-wrap;\"\u003eFor generations, Taiwanese cuisine has been miscategorized under the broad umbrella term of Chinese food. Backed with historical evidence and interviews, Wei makes a case for why Taiwanese food should get its own spotlight. \u003cem\u003eMade in Taiwan\u003c\/em\u003e includes classics like Peddler Noodles, Braised Minced Pork Belly, and Three-Cup Chicken, and features authentic, never-before-seen recipes and techniques like how to make stinky tofu from scratch and broth tips from an award-winning beef noodle soup master.\u003c\/p\u003e\n\u003cp class=\"\" style=\"white-space: pre-wrap;\"\u003e\u003cstrong\u003e\u003cem\u003eMade in Taiwan \u003c\/em\u003e\u003c\/strong\u003eis an earnest reflection of what the food is like in modern-day Taiwan from the perspective of the people who have lived there for generations. It is the story of a proud nation—a self-sufficient collective of people who continue to forge on despite unprecedented ambiguity.\u003c\/p\u003e","brand":"Clarissa Wei with Ivy Chen","offers":[{"title":"Default Title","offer_id":47864814240023,"sku":"SQ0029934","price":65.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0818\/9132\/8279\/products\/made_in_taiwan.jpg?v=1706700836"},{"product_id":"wok-for-less-by-ching-he-huang","title":"Wok for Less","description":"\u003ch4 style=\"white-space: pre-wrap;\"\u003e\u003cstrong\u003eBudget-Friendly Asian Meals in 30 minutes or less\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp class=\"\" style=\"white-space: pre-wrap;\"\u003eThe wok is an incredibly quick, heat-efficient cooking method - and a lot less expensive (and bulky) than an air fryer. Chinese and Asian cuisines have also always featured recipes that use cheaper ingredients. In \u003cstrong\u003e\u003cem\u003eWok for Less\u003c\/em\u003e\u003c\/strong\u003e, \u003cem\u003eSunday Times\u003c\/em\u003e bestselling author Ching-He Huang focuses on these traditional, clever ways to reduce costs - all without scrimping on taste.\u003c\/p\u003e\n\u003cp class=\"\" style=\"white-space: pre-wrap;\"\u003eFrom creative ways to make fish, seafood and meat go further, to inventive veg-packed dishes that will satisfy the most committed carnivore, and ideas for using store cupboard ingredients to make multiple meals, the recipes will not only bring you joy but will save you both time and money.\u003c\/p\u003e\n\u003cp class=\"\" style=\"white-space: pre-wrap;\"\u003e\u003cstrong\u003e'Flavour-packed, easy recipes that won't break the bank' \u003c\/strong\u003e— Tom Kerridge\u003c\/p\u003e","brand":"Ching-He Huang","offers":[{"title":"Default Title","offer_id":47864828395799,"sku":"9781804191590","price":55.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0818\/9132\/8279\/products\/wok_for_less.jpg?v=1706700932"},{"product_id":"the-book-of-sichuan-chili-crisp-by-jing-gao","title":"The Book of Sichuan Chili Crisp","description":"\u003ch4 style=\"white-space:pre-wrap;\"\u003eSpicy Recipes and Stories from Fly by Jing’s Kitchen\u003c\/h4\u003e\u003cp class=\"\" style=\"white-space:pre-wrap;\"\u003eBorn in Chengdu and raised everywhere, chef and entrepreneur Jing Gao has introduced America to the hot, tingly sensation of chili crisp and the Sichuan flavors that inspire it, first through her wildly successful Kickstarter campaign and currently through thousands of grocery stores across the United States. Now, in \u003cstrong\u003e\u003cem\u003eThe Book of Sichuan Chili Crisp\u003c\/em\u003e\u003c\/strong\u003e, Jing shows how nearly every dish can be elevated with Sichuan's complex flavors, taking you on a unique journey from her hometown to your own kitchen stove, all while sharing her personal story and reflections on this storied cuisine and the challenges she's encountered along the way.\u003c\/p\u003e\u003cp class=\"\" style=\"white-space:pre-wrap;\"\u003eRooted in tradition but adapted for the modern kitchen, these 85 recipes invite you to explore the nuances of Sichuan flavors and experiment with new ingredients. With gorgeous photography and punchy writing, Jing shows you how to incorporate these flavors in just about everything, including-\u003c\/p\u003e\u003cul data-rte-list=\"default\"\u003e\n\u003cli\u003e\u003cp class=\"\" style=\"white-space:pre-wrap;\"\u003esnacks like \u003cstrong\u003eZhong Dumplings \u003c\/strong\u003eand \u003cstrong\u003eDeviled Tea Eggs\u003c\/strong\u003e\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp class=\"\" style=\"white-space:pre-wrap;\"\u003emains like \u003cstrong\u003eHongshao Carnitas Tacos\u003c\/strong\u003e, \u003cstrong\u003eFish Fragrant Crispy Eggplant\u003c\/strong\u003e, and \u003cstrong\u003eSpicy Scallion Oil Noodles\u003c\/strong\u003e\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp class=\"\" style=\"white-space:pre-wrap;\"\u003edesserts and drinks like \u003cstrong\u003eChili Crisp Sundae with Fish Sauce Caramel Brittle\u003c\/strong\u003e, \u003cstrong\u003ePoached Pear in Sichuan Pepper Syrup\u003c\/strong\u003e, and \u003cstrong\u003eBaijiu Negroni\u003c\/strong\u003e\u003c\/p\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp class=\"\" style=\"white-space:pre-wrap;\"\u003e\u003cstrong\u003e\u003cem\u003eThe Book of Sichuan Chili Crisp\u003c\/em\u003e\u003c\/strong\u003e\u003cem\u003e\u003c\/em\u003eis an ode to chili crisp and a story of resilience, breaking free from tradition, and writing new narratives. Grab yourself a jar of Sichuan Chili Crisp and dive in!\u003c\/p\u003e\u003cp class=\"\" style=\"white-space:pre-wrap;\"\u003e\u003cstrong\u003eExplore the \"not traditional but personal\" Sichuan flavors of Fly By Jing's cult favorite spicy and savory chili crisp through 85 hot recipes for everything from dumplings to cocktails to desserts.\u003c\/strong\u003e\u003c\/p\u003e\u003cp class=\"sqsrte-small\" style=\"white-space:pre-wrap;\"\u003eISBN: 9781984862174 | Published: 19 December 2023 | Hardback | 256 pages\u003c\/p\u003e","brand":"Jing Gao","offers":[{"title":"Default Title","offer_id":47864836915479,"sku":"SQ7023139","price":64.99,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0818\/9132\/8279\/products\/the_book_of_sichuan_chili_crisp.jpg?v=1706701037"},{"product_id":"the-middle-eastern-vegetarian-cookbook","title":"The Middle Eastern Vegetarian Cookbook","description":"\u003cp class=\"\"\u003e\u003cstrong\u003eA definitive, fresh and approachable collection of 150 traditional recipes from an authoritative voice on Middle Eastern home cooking, Salma Hage's new book is in line with the current Western trends of consciously reducing meat, and the ancient Middle Eastern culture of largely vegetarian, mezze style dining.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"\"\u003eTraditionally, the Middle Eastern diet consisted largely of vegetables, fruits, herbs, spices, pulses, grains and legumes. Salma simplifies this fast becoming popular cuisine with easily achievable recipes, many with vegan and gluten-free options.\u003c\/p\u003e\n\u003cp class=\"\"\u003eDrawing inspiration from ancient and prized Phoenician ingredients, from grassy olive oil to fresh figs and rich dates, this book offers an array of delicious breakfasts and drinks, mezze and salads, vegetables and pulses, grains and desserts.\u003c\/p\u003e\n\u003cp class=\"\"\u003eSalma shows how to easily make the most of familiar everyday fruits and legumes, as well as more exotic ingredients now widely available outside of the Middle East, with nourishing recipes so flavourful and satisfying they are suitable for vegetarians and meat-eaters alike.\u003c\/p\u003e","brand":"Salma Hage","offers":[{"title":"Default Title","offer_id":47864837898519,"sku":"9780714871301","price":49.95,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0818\/9132\/8279\/products\/middle_eastern_veg.jpg?v=1706701053"},{"product_id":"can-i-mix-you-a-drink","title":"Can I Mix You a Drink?","description":"\u003cp style=\"white-space: pre-wrap;\" class=\"\"\u003e\u003cstrong\u003eGrammy Award winning artist T-Pain brings \u003cem\u003eCan I Mix You A Drink?\u003c\/em\u003e, a liquor guide inspired by his Platinum hits, combining unique drinks with an experience that only T-Pain can provide.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"white-space: pre-wrap;\" class=\"\"\u003eIn 2007, \"rappa ternt sanga\" \u003cstrong\u003eT-Pain \u003c\/strong\u003ereleased his hit single \"\u003cstrong\u003eCan I Buy U A Drank\u003c\/strong\u003e (Shawty Snappin'),\" propelling the artist to mainstream royalty. Since then, the Tallahassee, Florida native has secured his position as \u003cstrong\u003eone of the most successful\u003c\/strong\u003e and diverse \u003cstrong\u003ehip-hop artists in the world\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp style=\"white-space: pre-wrap;\" class=\"\"\u003eIt all started, really, with a \u003cstrong\u003esong about liquor\u003c\/strong\u003e. T-Pain's extensive career has been \u003cstrong\u003epunctuated by libations\u003c\/strong\u003e. It's been a part of his music, his business acumen (having secured a number of \u003cstrong\u003eambassador deals \u003c\/strong\u003ewith liquor brands like \u003cstrong\u003eJose Cuervo\u003c\/strong\u003e), and his overall persona. Now, T-Pain brings his love of mixology and music in book form, titled \u003cstrong\u003e\u003cem\u003eCan I Mix You A Drink?\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"white-space: pre-wrap;\" class=\"\"\u003eWorking with \u003cstrong\u003eJames Beard Award\u003c\/strong\u003e Winning Mixologist \u003cstrong\u003eMaxwell Britten\u003c\/strong\u003e, T-Pain sets cocktails to music. Each drink has been carefully \u003cstrong\u003ecurated\u003c\/strong\u003e to reflect a sentiment from one of his \u003cstrong\u003ehit songs\u003c\/strong\u003e. Drink by drink, T-Pain explores levels of \u003cstrong\u003enew flavors\u003c\/strong\u003e (and potencies) to create a work that can be used for parties, local bars, pre-gaming \u003cstrong\u003ebefore the club\u003c\/strong\u003e, or even just a \u003cstrong\u003equiet night at home\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp style=\"white-space: pre-wrap;\" class=\"\"\u003eIt's nearly impossible not to hear T-Pain's music as you read through the drinks and their unique combinations and names. Considering T-Pain is known for unorthodox mixes in his music, expect the same from his drinks, along with some \u003cstrong\u003eclassic cocktails\u003c\/strong\u003e modified by T-Pain himself.\u003c\/p\u003e\n\u003cp style=\"white-space: pre-wrap;\" class=\"\"\u003eWhether you're a fan of T-Pain or a fan of drink-making, \u003cstrong\u003e\u003cem\u003eCan I Mix You A Drink?\u003c\/em\u003e\u003c\/strong\u003e\u003cem\u003e\u003c\/em\u003eis the cocktail book for you.\u003c\/p\u003e","brand":"T-Pain","offers":[{"title":"Default Title","offer_id":47864845992215,"sku":"9781954220003","price":45.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0818\/9132\/8279\/products\/can_i_mix_you_a_drink.jpg?v=1706701168"},{"product_id":"tonights-dinner-by-adam-liaw","title":"Tonight's Dinner","description":"\u003ch4 style=\"white-space:pre-wrap;\"\u003e\u003cstrong\u003eHome Cooking for Every Day: Recipes From The Cook Up\u003c\/strong\u003e\u003c\/h4\u003e\u003cp class=\"\" style=\"white-space:pre-wrap;\"\u003e\u003cstrong\u003eSimple and thoughtful recipes from the incomparable Adam Liaw, Australia's favourite cook and host of the new-in-2021 SBS Food series,\u003cem\u003eThe Cook Up\u003c\/em\u003e.\u003c\/strong\u003e\u003c\/p\u003e\u003cp class=\"\" style=\"white-space:pre-wrap;\"\u003eFall in love with home cooking all over again with \u003cem\u003eTonight's Dinner\u003c\/em\u003e\u003cstrong\u003e\u003c\/strong\u003eby Adam Liaw. This essential recipe collection delivers nightly meal inspiration from Australia’s favourite cook, with a diverse list of 80 easy, delicious recipes from SBS’s number one food show, \u003cem\u003eThe Cook Up\u003c\/em\u003e. \u003c\/p\u003e\u003cp class=\"\" style=\"white-space:pre-wrap;\"\u003e\u003cstrong\u003e\u003cem\u003eTonight’s Dinner\u003c\/em\u003e\u003c\/strong\u003e brings us fresh, modern everyday food inspired by the expanding spread of dishes on Australian tables today. Adam’s warmth, humour and dynamic cooking-style will put the joy of cooking back into your kitchen easily, so you can feed your friends and family with thoughtful, healthful meals. These recipes require minimal preparation, are balanced in nutrition, affordable and light on the washing up! Because, often, the key to good home cooking is to just do good home cooking.\u003c\/p\u003e\u003cp class=\"\" style=\"white-space:pre-wrap;\"\u003eAdam covers all bases including Light Meals; Weeknight Dinners; Vegetables; Pasta and Noodles; Wok Wonders; Snacks, Sides and Sandwiches; and Sweets. Sample some Salmon \u0026amp; cucumber hand rolls or whip up some Fresh ricotta toast with braised onions and thyme. Relish your Lemon pepper fettuccini with halloumi before launching into Lamb shoulder tacos the following night. And don’t miss Adam’s cooking hacks in each recipe, and star guest contributions from \u003cem\u003eThe Cook Up\u003c\/em\u003e.\u003c\/p\u003e\u003cp class=\"\" style=\"white-space:pre-wrap;\"\u003eWith \u003cstrong\u003e\u003cem\u003eTonight’s Dinner\u003c\/em\u003e\u003c\/strong\u003e, you’ll soon realise that a meal’s difficulty has no bearing on how good it tastes.\u003c\/p\u003e\u003cp class=\"sqsrte-small\" style=\"white-space:pre-wrap;\"\u003eISBN: 9781743797723 | Published: 27 October 2021 | Hard cover | 224 pages\u003c\/p\u003e","brand":"Adam Liaw","offers":[{"title":"Default Title","offer_id":47864847434007,"sku":"SQ8221672","price":45.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0818\/9132\/8279\/products\/tonight_27s_dinner.jpg?v=1706701198"},{"product_id":"eat-lao-by-sam-sempill","title":"Eat Lao","description":"\u003ch4 style=\"white-space: pre-wrap;\"\u003eRecipes from a Lao Kitchen\u003c\/h4\u003e\n\u003cp class=\"\" style=\"white-space: pre-wrap;\"\u003eSam Sempill was born in Australia and raised in a traditional Lao family.\u003c\/p\u003e\n\u003cp class=\"\" style=\"white-space: pre-wrap;\"\u003eThe recipes in this book follow the trail of Sam's grandmother's cooking back to Lao. The food her grandmother cooked has remained a constant in Sam's life, providing her with a connection back to a country she left as a child. They celebrate the uniqueness of the Lao food tradition. Each recipe, like the scent of a signature perfume, evokes memories of a certain moment in time, and tells the story her family's journey from Lao to Australia.\u003c\/p\u003e\n\u003cp class=\"\" style=\"white-space: pre-wrap;\"\u003eThrough compiling these recipes, Sam have discovered the central role that food has played in her family's life, and how food was used to communicate empathy and love, in a family where hugs and kisses were substituted with soups and braises.\u003c\/p\u003e\n\u003cp class=\"\" style=\"white-space: pre-wrap;\"\u003eThe recipes in this book aim to keep those memories alive and to share the unique flavours, joy and love of cooking from a Lao kitchen.\u003c\/p\u003e","brand":"Sam Sempill","offers":[{"title":"Default Title","offer_id":47864859197719,"sku":"SQ4240021","price":48.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0818\/9132\/8279\/products\/eat_lao.jpg?v=1706701363"},{"product_id":"imads-syrian-kitchen-by-mad-al-arnab","title":"Imad's Syrian Kitchen","description":"\u003cp class=\"\" style=\"white-space: pre-wrap;\"\u003e\u003cstrong\u003eA bustling, vibrant tour of flavour-packed Syrian dishes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"\" style=\"white-space: pre-wrap;\"\u003e\u003cstrong\u003e90 sensational recipes celebrating the flavours of Syria, that can easily be made in the comfort of your own home\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"\" style=\"white-space: pre-wrap;\"\u003eThis is the first cookbook from Imad Al Arnab, a renowned chef from Damascus. Imad now runs an acclaimed restaurant in London, which was named GQ’s ‘Best Breakthrough Restaurant 2022’.\u003c\/p\u003e\n\u003cp class=\"\" style=\"white-space: pre-wrap;\"\u003eImad’s Syrian Kitchen is a bustling, riotous tour through 90 traditional and adapted Syrian dishes that can be made in the comfort of your own home. Imad will introduce us to the delicious flavours and techniques of the Syrian kitchen – showing you just how easy this wonderful cuisine can be.\u003c\/p\u003e\n\u003cp class=\"\" style=\"white-space: pre-wrap;\"\u003eAlongside delicious recipes, Imad will share the unforgettable details of how he came to settle in London, as well as the story of his home country, Syria. This book is a celebration of how food has the power to bring people together.\u003c\/p\u003e","brand":"Mad Al Arnab","offers":[{"title":"Default Title","offer_id":47864860082455,"sku":"SQ7115729","price":50.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0818\/9132\/8279\/products\/imad_27s_syrian_kitchen.jpg?v=1706701395"},{"product_id":"make-it-japanese-by-rie-mcclenny","title":"Make it Japanese","description":"\u003cp class=\"\" style=\"white-space:pre-wrap;\"\u003e\u003cstrong\u003eLearn the building blocks of authentic Japanese home cooking with 85 satisfying, soulful, everyday recipes from the beloved BuzzFeed Tasty food personality\u003c\/strong\u003e\u003c\/p\u003e\u003cp class=\"\" style=\"white-space:pre-wrap;\"\u003e\u003cstrong\u003e\u003cem\u003eMake It Japanese\u003c\/em\u003e\u003c\/strong\u003e reflects Rie McClenny’s journey from her birthplace of Japan to the United States and how she learned to cook heartfelt recipes from scratch, often using only ingredients from her local supermarket. Throughout her culinary career, from home cook to star of BuzzFeed Tasty's \"Make It Fancy\" video series, she has drawn inspiration from the nourishing food her mother cooked throughout her childhood and her extensive knowledge of Japanese cuisine and ingredients that she brought to life in an American kitchen.\u003c\/p\u003e\u003cp class=\"\" style=\"white-space:pre-wrap;\"\u003eIn her debut cookbook, Rie shares just how approachable Japanese home cooking can be, no matter where you are. She presents a collection of comforting, homestyle recipes that use just a handful of easy-to-find Japanese ingredients, such as soy sauce, mirin, and sake, and simple, essential cooking techniques, like making rice bowls (donburi), frying the perfect home-style tempura, and gently simmering vegetables and proteins to delicious effect.\u003c\/p\u003e\u003cp class=\"\" style=\"white-space:pre-wrap;\"\u003eEach accompanied by bright, beautiful photography, these delectable recipes include-\u003c\/p\u003e\u003cul data-rte-list=\"default\"\u003e\n\u003cli\u003e\u003cp class=\"\" style=\"white-space:pre-wrap;\"\u003e\u003cstrong\u003eTraditional dishes with a twist- Loaded Vegetable Miso Soup\u003c\/strong\u003e with kale and sweet potatoes, \u003cstrong\u003eRoasted Cauliflower Goma-ae \u003c\/strong\u003ecoated in toasted sesame dressing, umami-packed\u003cstrong\u003e Easy Soy Sauce Ramen\u003c\/strong\u003e, and\u003cstrong\u003e Mini Okonomiyaki \u003c\/strong\u003epancakes\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp class=\"\" style=\"white-space:pre-wrap;\"\u003e\u003cstrong\u003eCan't-miss classics-\u003c\/strong\u003e delectable pork \u003cstrong\u003eTonkatsu\u003c\/strong\u003e, ginger-spiked \u003cstrong\u003eChicken-Tofu Tsukune\u003c\/strong\u003e, and \u003cstrong\u003eOyako Don\u003c\/strong\u003e, rice bowls topped with tender chicken thighs and egg\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp class=\"\" style=\"white-space:pre-wrap;\"\u003e\u003cstrong\u003eInteractive, hands-on recipes for festive gatherings- Chicken Hot Pot with Ponzu\u003c\/strong\u003e perfect for a winter's night, can't stop \u003cstrong\u003eGyoza with Crispy Wings\u003c\/strong\u003e, and make-your-own hand rolls for a \u003cstrong\u003eTemaki Party\u003c\/strong\u003e\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp class=\"\" style=\"white-space:pre-wrap;\"\u003e\u003cstrong\u003eAnd of course, dessert-\u003c\/strong\u003e the iconic \u003cstrong\u003eSimple Strawberry Shortcake\u003c\/strong\u003e, irresistible \u003cstrong\u003eMatcha Snacking Cake\u003c\/strong\u003e, and delightful\u003cstrong\u003e Citrus Mochi Doughnuts\u003c\/strong\u003e\u003c\/p\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp class=\"\" style=\"white-space:pre-wrap;\"\u003eWhether making dinner on a busy weeknight or hosting a multi-course banquet, \u003cstrong\u003e\u003cem\u003eMake It Japanese\u003c\/em\u003e\u003c\/strong\u003e is the ideal resource and perfect introduction to the world of Japanese cuisine, ingredients, and cooking techniques.\u003c\/p\u003e\u003cp class=\"\" style=\"white-space:pre-wrap;\"\u003eISBN: 9780593236352 | Published: 24 October 2023 | Hardback | 256 pages\u003c\/p\u003e","brand":"Rie McClenny","offers":[{"title":"Default Title","offer_id":47864862867735,"sku":"SQ2260300","price":49.99,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0818\/9132\/8279\/products\/make_it_japanese.jpg?v=1774154716"},{"product_id":"a-splash-of-soy-by-lara-lee","title":"A Splash of Soy","description":"\u003ch4\u003e\u003cstrong\u003eEveryday Food from Asia\u003c\/strong\u003e\u003c\/h4\u003e\u003cp class=\"\"\u003e\u003cstrong\u003eDelicious, modern, versatile Asian-influenced recipes from an international rising star of cookery\u003c\/strong\u003e\u003c\/p\u003e\u003cp class=\"\"\u003eAsian food has it all — contrasts of flavour and texture, straightforward dishes you can eat straight from the wok in socks and pyjamas, as well as celebratory meals your friends will talk about for months after.\u003c\/p\u003e\u003cp class=\"\"\u003e\u003cstrong\u003e\u003cem\u003eA Splash of Soy\u003c\/em\u003e\u003c\/strong\u003e\u003cem\u003e\u003c\/em\u003eis full of everyday family recipes you'll love to eat. It is the simplicity and usefulness of soy that this book is named after, an ingredient so impressive it can transform a meal with just a splash.\u003c\/p\u003e\u003cp class=\"\"\u003eIn this book, Lara gives us 80 game-changing recipes that close the gap between classic Asian dishes and easy, quick-to-table meals. Here you'll find inventive brunch ideas like a \u003cstrong\u003eTom Yum Bloody Mary\u003c\/strong\u003e, spicy sides like \u003cstrong\u003eSambal Patatas Bravas\u003c\/strong\u003e, easy noodles like \u003cstrong\u003eCheesy Kimchi Linguine with Gochujang Butter \u003c\/strong\u003eand many more punchy curries, stir-fries and rice recipes from glazed meat to fragrant veg. She also includes pantry swaps and vegan swaps so these fuss-free recipes can adapt to your own busy home kitchen.\u003c\/p\u003e\u003cp class=\"\"\u003eLara Lee is a rising star of the international food scene. This book builds on her breakout debut Indonesian cookbook, \u003ca href=\"https:\/\/amplifybookstore.com\/the-store\/p\/coconut-and-sambal-by-lara-lee\"\u003e\u003cem\u003eCoconut and Sambal\u003c\/em\u003e\u003c\/a\u003e, to explore the incredible contrast of sweet, salty, umami, sour and spicy flavours across Asia.\u003c\/p\u003e\u003cp class=\"\"\u003eISBN: \u003cspan style=\"color: rgb(51, 51, 51)\"\u003e9781526654663\u003c\/span\u003e | Published: 2 May 2023 | Hardback | 288 pages\u003c\/p\u003e","brand":"Lara Lee","offers":[{"title":"Default Title","offer_id":47864870863127,"sku":"SQ4788466","price":45.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0818\/9132\/8279\/products\/a_splash_of_soy.jpg?v=1706701743"},{"product_id":"ever-green-vietnamese-by-andrea-nguyen","title":"Ever-Green Vietnamese","description":"\u003cp class=\"\"\u003e\u003cstrong\u003ePlant-based cooking meets the dynamic flavors of Vietnamese cuisine in these 125+ recipes and variations — from the James Beard Award-winning author of \u003cem\u003eVietnamese Food Every Day\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp class=\"\"\u003eAlthough many people think of Vietnamese cooking as beefy pho and meat-filled sandwiches, traditional Vietnamese cooking has always involved a lot of plants and seafood and a little meat. In \u003cstrong\u003e\u003cem\u003eEver-Green Vietnamese\u003c\/em\u003e\u003c\/strong\u003e, Andrea Nguyen details how cooks in her home country draw on their natural resourcefulness and Buddhist traditions to showcase a wide array of herbs and vegetables in flavorful, comforting recipes.\u003c\/p\u003e\u003cp class=\"\"\u003eFilled with the brilliant advice and exceptional teaching Nguyen is known for, the book offers recipes for flavor-boosting condiments and sauces (her incredible DIY vegan fish sauce), exciting ways to enjoy tofu, and dozens of vegetable-driven sides and mains, including a few that incorporate a bit of meat (many with vegetarian or vegan options). Home cooks will revel in Nguyen's ingenious recipes for-\u003c\/p\u003e\u003cp class=\"\"\u003eFavorite snacks, like \u003cstrong\u003eSmoky Tofu-Nori Wontons\u003c\/strong\u003e and \u003cstrong\u003eSteamed Veggie Bao\u003c\/strong\u003eVietnamese classics, like \u003cstrong\u003eFast Vegetarian Pho\u003c\/strong\u003e and \u003cstrong\u003eBanh Mi with Vegan Mayonnaise and Bologna\u003c\/strong\u003esimple sides, like \u003cstrong\u003eNuoc Cham Cabbage Stir-Fry\u003c\/strong\u003e and \u003cstrong\u003eGreen Mango, Beet, and Herb Salad\u003c\/strong\u003ewholesome hacks, like \u003cstrong\u003eSweet Potato and Shrimp Fritters\u003c\/strong\u003e and \u003cstrong\u003eOven-Fried Crispy Shiitake Imperial Rolls\u003c\/strong\u003e\u003c\/p\u003e\u003cp class=\"\"\u003eFull of cultural context, loads of instruction, and practical cooking tips, \u003cstrong\u003e\u003cem\u003eEver-Green Vietnamese\u003c\/em\u003e\u003c\/strong\u003e\u003cem\u003e\u003c\/em\u003eis perfect for anyone looking to incorporate plant-based Vietnamese cooking into their busy lives.\u003c\/p\u003e\u003cp class=\"sqsrte-small\"\u003eISBN: 9781984859853 | Published: 25 April 2023 | Hardback | 304 pages\u003c\/p\u003e","brand":"Andrea Nguyen","offers":[{"title":"Default Title","offer_id":47864872861975,"sku":"SQ9302886","price":64.99,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0818\/9132\/8279\/products\/ever-green_vietnamese.jpg?v=1773566890"},{"product_id":"foodology","title":"Foodology","description":"\u003cp class=\"\" style=\"white-space:pre-wrap;\"\u003e\u003cstrong\u003eA food-lover's guide to digestive health and happiness\u003c\/strong\u003e\u003c\/p\u003e\u003cblockquote\u003e\u003cp class=\"\" style=\"white-space:pre-wrap;\"\u003e\u003cem\u003eThe book will take you on a joint culinary and scientific journey through the gut. It is an unapologetic celebration of what I believe to be the most amazing organ of the body, that will enhance and enlighten the way you cook and eat.\u003c\/em\u003e\u003c\/p\u003e\u003c\/blockquote\u003e\u003cp class=\"\" style=\"white-space:pre-wrap;\"\u003eWritten by a gastroenterologist and award-winning food writer, \u003cem\u003eFoodology\u003c\/em\u003e offers a unique perspective on the joy of eating. Explaining the process of digestion and how the food we eat influences the way we feel, Saliha draws on the latest science and her own experiences as both a doctor and a cook, to bring the subject to life. \u003c\/p\u003e\u003cp class=\"\" style=\"white-space:pre-wrap;\"\u003eFrom childhood memories of devouring Indian street food to why munching on a jam doughnut brings gastronomic happiness, Saliha also offers 50 new, simple, delicious and mostly vegetarian recipes to help you explore your gut health and find your own gastronomic happiness. \u003c\/p\u003e\u003cp class=\"\" style=\"white-space:pre-wrap;\"\u003e\u003cem\u003eFoodology\u003c\/em\u003e takes you on a journey from the first smell of food and bite of goodness through to the time it takes for food to leave the system, and all the processes in between. Have you ever thought about why certain smells can make your mouth water, how the texture of food can impact your taste and why some foods can make you bloat? \u003c\/p\u003e\u003cp class=\"\" style=\"white-space:pre-wrap;\"\u003eSaliha takes you on an extensive journey through the gut to show you the true joy of food and why gastronomic happiness is so important to our lives. \u003c\/p\u003e\u003cp class=\"\" style=\"white-space:pre-wrap;\"\u003e\u003cstrong\u003e'A great book for anyone who wants to cook a very tasty supper that hits the spot and also get to know their bodies, moods and emotions better. \u003cem\u003eFoodology\u003c\/em\u003e is both fascinating and full of delicious meals to enjoy cooking.' \u003c\/strong\u003e— Melissa Hemsley \u003c\/p\u003e\u003cp class=\"\" style=\"white-space:pre-wrap;\"\u003e\u003cstrong\u003e'This is a book in the finest tradition of narrative recipe writing. It's a heavenly mix of whimsy, life and science, grounded in solid technique and blissful flavour.' \u003c\/strong\u003e— William Sitwell\u003c\/p\u003e\u003cp class=\"\" style=\"white-space:pre-wrap;\"\u003e\u003cstrong\u003e'A spicy educational treat to be savoured: a delight.'\u003c\/strong\u003e — Tim Spector\u003c\/p\u003e\u003cp class=\"sqsrte-small\" style=\"white-space:pre-wrap;\"\u003eISBN: 9781529319828 | Published: 10 August 2021 | Hardback | 336 pages\u003c\/p\u003e","brand":"Saliha Mahmood Ahmed","offers":[{"title":"Default Title","offer_id":47864874664215,"sku":"SQ1897442","price":45.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0818\/9132\/8279\/products\/foodology.jpg?v=1706701894"},{"product_id":"korean-american-by-eric-kim","title":"Korean American","description":"\u003ch4\u003eFood That Tastes Like Home\u003c\/h4\u003e\n\u003cp class=\"\"\u003e\u003cstrong\u003eAn homage to what it means to be Korean American with delectable recipes that explore how new culinary traditions can be forged to honor both your past and your present.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"\"\u003eNew York Times staff writer Eric Kim grew up in Atlanta, the son of two Korean immigrants. Food has always been central to his story, from Friday-night Korean barbecue with his family to hybridized Korean-ish meals for one-like Gochujang-Buttered Radish Toast and Caramelized-Kimchi Baked Potatoes — that he makes in his tiny New York City apartment. In his debut cookbook, Eric shares these recipes alongside insightful, touching stories and stunning images shot by photographer Jenny Huang.\u003c\/p\u003e\n\u003cp class=\"\"\u003ePlayful, poignant, and vulnerable, \u003cem\u003eKorean American\u003c\/em\u003e also includes essays on subjects ranging from the life-changing act of leaving home and returning as an adult, to what Thanksgiving means to a first-generation family, complete with a full holiday menu — all the while teaching readers about the Korean pantry, the history of Korean cooking in America, and the importance of white rice in Korean cuisine.\u003c\/p\u003e\n\u003cp class=\"\"\u003eRecipes like Gochugaru Shrimp and Grits, Salt-and-Pepper Pork Chops with Vinegared Scallions, and Smashed Potatoes with Roasted-Seaweed Sour Cream Dip demonstrate Eric's prowess at introducing Korean pantry essentials to comforting American classics, while dishes such as Cheeseburger Kimbap and Crispy Lemon-Pepper Bulgogi with Quick-Pickled Shallots do the opposite by tinging traditional Korean favorites with beloved American flavor profiles. Baked goods like Milk Bread with Maple Syrup and Gochujang Chocolate Lava Cakes close out the narrative on a sweet note.\u003c\/p\u003e\n\u003cp class=\"\"\u003eIn this book of recipes and thoughtful insights, especially about his mother, Jean, Eric divulges not only what it means to be Korean American but how, through food and cooking, he found acceptance, strength, and the confidence to own his story.\u003c\/p\u003e\n\u003cp class=\"\"\u003e\u003cstrong\u003e\"This is such an important book. I savored every word and want to cook every recipe!\"\u003c\/strong\u003e — Nigella Lawson\u003c\/p\u003e","brand":"Eric Kim","offers":[{"title":"Default Title","offer_id":47864878268695,"sku":"9780593233498","price":52.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0818\/9132\/8279\/products\/korean_american.jpg?v=1773569049"},{"product_id":"stir-crazy-by-ching-he-huang","title":"Stir Crazy","description":"\u003ch4\u003e\u003cstrong\u003e100 deliciously healthy stir-fry dishes in 30 minutes or less\u003c\/strong\u003e\u003c\/h4\u003e\u003cp class=\"\"\u003eStir-frying is one of the quickest and easiest ways to cook — and one of the healthiest, using little oil and retaining more nutrients than many other methods. It also requires very little equipment — all you need a wok, a knife and a chopping board. Learning what separates a good stir-fry from a great one, however, is not always so easy to master. Indeed, it is all about timing, knowing when to add what and how to get the best out of each ingredient. \u003c\/p\u003e\u003cp class=\"\"\u003eWith tips on everything from controlling the heat to using the right oil, bestselling author Ching-He Huang has gathered together a collection of delicious dishes, simple enough for every day and with nutrition, taste and affordability in mind. Many are gluten and dairy free, as well as suitable for vegans and vegetarians, and include both Asian and Western ingredients readily available in any supermarket. \u003c\/p\u003e\u003cp class=\"\"\u003eSo whether or not you eat meat, love carbs or prefer to avoid them, want something special or find yourself having to feed your family, \u003cstrong\u003e\u003cem\u003eStir Crazy\u003c\/em\u003e\u003c\/strong\u003e will do the trick.\u003c\/p\u003e\u003cp class=\"sqsrte-small\"\u003eISBN: 9781914239984 | Published: 11 April 2023 | Hardback | 208 pages\u003c\/p\u003e","brand":"Ching-He Huang","offers":[{"title":"Default Title","offer_id":47864888983831,"sku":"SQ1215045","price":49.99,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0818\/9132\/8279\/products\/stir_crazy.jpg?v=1706702173"},{"product_id":"mochi-cakes-and-bakes-by-catherine-zhang","title":"Mochi, Cakes and Bakes","description":"\u003cp class=\"\"\u003e\u003cstrong\u003eCreate Asian-inspired Desserts with Ease! \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"\"\u003eThese 60 tasty and accessible desserts from baking prodigy Catherine Zhang showcase flavors that will have you rethink what you know about cakes, cookies, tarts and more. Inspired by Catherine’s Chinese heritage as well as her cosmopolitan influences, these simple yet delectable recipes fuse vibrant flavors like ube, lychee, hojicha and miso with beloved bakes like macarons, tiramisu and palmiers.\u003c\/p\u003e\n\u003cp class=\"\"\u003eThese beginner-friendly delights from China, South Korea, Thailand and more include: \u003cbr\u003e• Mochi Donuts \u003cbr\u003e• Japanese Strawberry Shortcake \u003cbr\u003e• Tahini \"Nutter Butters\" \u003cbr\u003e• Vietnamese Coffee Tres Leches \u003cbr\u003e• Chocolate Matcha Viennese Swirls \u003cbr\u003e• Cookies and Cream Snow Skin Mooncakes \u003cbr\u003e• Tangzhong Cinnamon Rolls \u003cbr\u003e• Raspberry Yuzu Cream Puffs \u003cbr\u003e• Brown Sugar Boba Popsicles \u003cbr\u003e• Baked Ube Cheesecake\u003c\/p\u003e\n\u003cp class=\"\"\u003eWhether you’re new to baking or are looking for unique and exciting ways to add a little sweetness to your day, this collection will have you making delicious desserts over and over again.\u003c\/p\u003e","brand":"Catherine Zhang","offers":[{"title":"Default Title","offer_id":47864890589463,"sku":"9781645676362","price":44.99,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0818\/9132\/8279\/products\/mochi_cakes_and_bakes.jpg?v=1706702239"},{"product_id":"the-indonesian-table-by-petty-pandean-elliott","title":"The Indonesian Table","description":"\u003cp class=\"\"\u003e\u003cstrong\u003eAward-winning author Petty Pandean-Elliott tells the story of her Indonesian heritage through 150 much-loved and delicious recipes perfect for home cooks everywhere.\u003c\/strong\u003e\u003c\/p\u003e\u003cp class=\"\"\u003eComprising more than 17,000 islands, Indonesia is renowned as The Spice Islands, home of aromatics such as nutmeg, mace, and cloves — evocative ingredients that suffuse its piquant cuisine. \u003c\/p\u003e\u003cp class=\"\"\u003e\u003cstrong\u003e\u003cem\u003eThe Indonesian Table\u003c\/em\u003e\u003c\/strong\u003e explores Indonesia's rich food heritage through Petty Pandean-Elliott's personal stories and recipes, from childhood memories of cooking with her grandmother in Manado to her travels across the archipelago; and features classic and iconic Indonesian recipes such as fiery chile sambal, grilled chicken satay, nasi goreng, and beef rendang, regarded by many as the 'world's most delicious dish'. The collection also showcases regional dishes, including fragrant coconut curries, tasty laksas, fortifying sotos, and traditional desserts.\u003c\/p\u003e\u003cp class=\"\"\u003e The 150 accessible recipes have been adapted for home cooks, with easily-sourced ingredients and uncomplicated cooking methods. With an introduction to Indonesian food culture, stunning images of recipes and local culture, and personal stories that reveal the rich history and inspiration behind each recipe, this is the perfect companion to Indonesian cuisine.\u003c\/p\u003e\u003cp class=\"sqsrte-small\"\u003eISBN: 9781838666286 | Published: 14 March 2023 | Hardback | 256 pages\u003c\/p\u003e","brand":"Petty Pandean-Elliott","offers":[{"title":"Default Title","offer_id":47864891179287,"sku":"SQ2798980","price":49.95,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0818\/9132\/8279\/products\/the_indonesian_table.jpg?v=1706702272"},{"product_id":"gohan-everyday-japanese-cooking-by-emiko-davies","title":"Gohan: Everyday Japanese Cooking","description":"\u003ch4 style=\"white-space: pre-wrap;\"\u003e\u003cstrong\u003eMemories and stories from my family’s kitchen\u003c\/strong\u003e\u003c\/h4\u003e\n\u003ch4 style=\"white-space: pre-wrap;\"\u003ePractically any home-cooked Japanese meal revolves around rice. It sits beside miso soup, pickles, tofu and a piece of grilled fish at breakfast. It soaks up the sauce in a comforting donburi bowl, or is wrapped in nori for the ultimate portable lunch – onigiri. And it's there for dinner, perhaps served with a pickled plum, some mild Japanese curry, braised fish or even a Japanese-style Hamburg steak.\u003c\/h4\u003e\n\u003cp style=\"white-space: pre-wrap;\" class=\"\"\u003eThe everyday meals, cooked in the homes of Japanese mothers and grandmothers, is the food that Emiko grew up with. They're the dishes she makes for her own children: simple, satisfying food like tamagonogohan (stir fried egg and rice), soba noodle soup, Japanese curry, yakisoba, and miso soup, prepared with whatever seasonal vegetables happen to be around.\u003c\/p\u003e\n\u003cp style=\"white-space: pre-wrap;\" class=\"\"\u003eUnlike what many people think, Japanese home cooking is not fiddly, nor time consuming. It's quick and remarkably simple, thanks to the Japanese philosophy that fresh, seasonal food doesn't need much to enhance its natural flavor.\u003c\/p\u003e\n\u003cp style=\"white-space: pre-wrap;\" class=\"\"\u003e\"Gohan to me means the everyday home-cooked meal. Nothing fussy. It’s quick and easy, but nourishing. A meal made with love.\"\u003c\/p\u003e","brand":"Emiko Davies","offers":[{"title":"Default Title","offer_id":47864900124951,"sku":"9781922754523","price":49.99,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0818\/9132\/8279\/products\/gohan.jpg?v=1706702452"},{"product_id":"chili-crisp-by-james-park-and-heami-lee","title":"Chili Crisp","description":"\u003cp style=\"white-space: pre-wrap;\" class=\"\"\u003e\u003cstrong\u003eIf you already love chili crisp, this book is for you. If you’re new to it, this book is for you. With over 50 recipes, \u003cem\u003eChili Crisp\u003c\/em\u003e is here for you, wherever you are on your spicy life journey\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"white-space: pre-wrap;\" class=\"\"\u003eChili crisp is a magical ingredient that tingles with heat, crunches with fried garlic and onions, and slicks any food with oily goodness. Stir it into soup, toss it with noodles, or drizzle it on warm, buttery biscuits. It’s both a foodie obsession and a surprise secret weapon for adding spice and depth to any meal.\u003c\/p\u003e\n\u003cp style=\"white-space: pre-wrap;\" class=\"\"\u003eJames Park, food writer and chili crisp devotee, writes a love letter to his favorite ingredient across 50 recipes. These approachable and adaptable recipes could fill your whole day with chili crisp:\u003c\/p\u003e\n\u003cul data-rte-list=\"default\"\u003e\n\u003cli\u003e\n\u003cp style=\"white-space: pre-wrap;\" class=\"\"\u003eStart the day with Savory Morning Oats with Jammy Eggs and Pork Floss.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp style=\"white-space: pre-wrap;\" class=\"\"\u003eWhip up Fiery Spaghetti and Meatballs for lunch.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp style=\"white-space: pre-wrap;\" class=\"\"\u003eTuck into a bowl of Chili Crisp Bulgogi Deopbap and a side of Spicy, Lemony Charred Broccolini for dinner.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp style=\"white-space: pre-wrap;\" class=\"\"\u003eFor dessert, Spiced Sweet Potato Basque Cheesecake. (Bonus: You can air fry it!)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp style=\"white-space: pre-wrap;\" class=\"\"\u003ePacked with chili crisp inspiration to take your love of this spicy ingredient to the next level, \u003cem\u003eChili Crisp\u003c\/em\u003e provides dozens of no-recipe recipes (like potato chips and chili crisp, a match made in snack heaven) and a handy Build-Your-Own Chili Crisp Formula to inspire you to create your very own version. Soon all your family and friends will be clamoring for a jar.\u003c\/p\u003e\n\u003cp style=\"white-space: pre-wrap;\" class=\"sqsrte-small\"\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"James Park and Heami Lee","offers":[{"title":"Default Title","offer_id":47864902353175,"sku":"9781797219769","price":50.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0818\/9132\/8279\/products\/chili_crisp.jpg?v=1774177356"},{"product_id":"home-is-where-the-eggs-are-by-molly-yeh","title":"Home is Where the Eggs Are","description":"\u003cp class=\"\"\u003e\u003cstrong\u003eFrom the host of Food Network’s\u003cem\u003e Girl Meets Farm \u003c\/em\u003eand bestselling author of the IACP award-winning \u003cem\u003eMolly on the Range, \u003c\/em\u003ea collection of cozy recipes that feel like celebrations. \u003c\/strong\u003e\u003c\/p\u003e\u003cp class=\"\"\u003e\u003cstrong\u003e\u003cem\u003eHome Is Where the Eggs Are\u003c\/em\u003e\u003c\/strong\u003e\u003cem\u003e\u003c\/em\u003eis a beautiful, intimate book full of food that’s best enjoyed in the comfort of sweatpants and third-day hair, by a beloved Food Network host and new mom living on a sugar beet farm in East Grand Forks, MN. Molly Yeh’s cooking is built to fit into life with her baby, Bernie, and the naptimes, diaper changes, and wiggle time that come with having a young child, making them a breeze to fit into any sort of schedule, no matter how busy. They’re low-maintenance dishes that are satisfying to make for weeknight meals to celebrate empty to-do lists after long workdays, cozy Sunday soups to simmer during the first (or seventh!) snowfall of the year, and desserts that will keep happily under the cake dome for long enough that you will never feel pressure to share.\u003c\/p\u003e\u003cp class=\"\"\u003eThe flavors in this book draw inspiration from a distinctive blend of Molly’s experiences — her Chinese and Jewish heritage, her time living in New York, her husband’s Scandinavian heritage, and their farm in the upper Midwest. She uses seasonal ingredients that are common in her region while singlehandedly supporting the za’atar and sumac import industry in her small town. These influences come together into fuss-free crave-able meals that dirty as few dishes as possible and offer loads of prep-ahead, freezing, and substitution tips, such as:\u003c\/p\u003e\u003cul data-rte-list=\"default\"\u003e\n\u003cli\u003e\u003cp class=\"\"\u003eBabka Cereal\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp class=\"\"\u003eMozzarella Stick Salad\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp class=\"\"\u003eDoughnut Matzo Brei\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp class=\"\"\u003eHam and Potato Pizza\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp class=\"\"\u003eChicken and Stars Soup\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp class=\"\"\u003eOrange Blossom Creamsicle Smoothies\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp class=\"\"\u003eHand-pulled Noodles with Potsticker Filling Sauce\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp class=\"\"\u003eMarzipan Chocolate Chip Cookies\u003c\/p\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp class=\"\"\u003eIn \u003cstrong\u003e\u003cem\u003eHome Is Where the Eggs Are\u003c\/em\u003e\u003c\/strong\u003e\u003cem\u003e, \u003c\/em\u003ethe feeling of home starts in the kitchen; just melt some butter, fry an egg, and build a little memory around it.\u003c\/p\u003e\u003cp class=\"sqsrte-small\"\u003eISBN: 9780063052413 | Published: 20 March 2023 | Hardback | 368 pages\u003c\/p\u003e","brand":"Molly Yeh","offers":[{"title":"Default Title","offer_id":47864909267223,"sku":"SQ7201547","price":55.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0818\/9132\/8279\/products\/home_is_where_the_eggs_are.jpg?v=1706702619"},{"product_id":"bake-me-a-cat-by-kim-joy","title":"Bake Me A Cat","description":"\u003ch4\u003e50 Purrfect Recipes for Edible Kitty Cakes, Cookies and More!\u003c\/h4\u003e\n\u003cp class=\"\"\u003e\u003cstrong\u003e\u003cem\u003eBake Me a Cat\u003c\/em\u003e\u003c\/strong\u003e showcases the cutest bakes you will ever see, all celebrating our favourite pet. With brand new recipes for cakes, cookies, desserts, breads and more, plus vegan and gluten-free options, it's the kitchen essential for every kitten-cuddler.\u003c\/p\u003e\n\u003cp class=\"\"\u003eKim-Joy is an expert in creating gorgeous animal-themed bakes, and her adorable feline characters have a purrsonality all of their own. Catering for a range of skills levels, whether you fancy baking Tiger Buns, Meow Bao, Kit-tea Scones or a Happy Purrrrthday Cake, bring joy to your cooking and a smile to every cat-owner's face with \u003cem\u003eBake Me a Cat\u003c\/em\u003e!\u003c\/p\u003e","brand":"Kim-Joy","offers":[{"title":"Default Title","offer_id":47864918540567,"sku":"9781787139411","price":32.99,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0818\/9132\/8279\/products\/bake_me_a_cat.jpg?v=1706702844"},{"product_id":"viva-desserts-by-nicole-presley","title":"Viva Desserts","description":"\u003ch4\u003e\u003cstrong\u003eTraditional and Reinvented Sweets from a Mexican-American Kitchen\u003c\/strong\u003e\u003c\/h4\u003e\u003cp class=\"\"\u003eFrom Atole de Canela and Buñuelos de Viento to Oreo Horchata Cheesecake and Dulce de Leche Pumpkin Pie, \u003cem\u003e¡Viva Desserts!\u003c\/em\u003e is a scrumptious collection of traditional Mexican desserts and American desserts Mexicanized. With dessert items like conchas, churros, empanadas, and flan, all your favorite traditional Mexican treats are here. Then add in classic American cakes and pies with a Mexican twist and other Mexican treats with an American twist, and all your cravings will be covered!\u003c\/p\u003e\u003cp class=\"\"\u003eNicole Presley, recipe developer and Mexican \u003cem\u003epostres\u003c\/em\u003e baker, delves into the craft of baking and offers tips and tricks with every recipe, giving dessert lovers everywhere the tools they need to play in their own kitchens. With full-color photography for every dessert and baking secrets that Nicole has learned through her own kitchen evolution, from kitchens in Los Angeles and Mexico, you’ll be able to bring the joy of Mexican and Mexican-American desserts into your own home. A beautiful and \u003cem\u003etasty\u003c\/em\u003e celebration of culture!\u003c\/p\u003e\u003cp class=\"sqsrte-small\"\u003eISBN: 9781641707350 | Published: 15 February 2023 | Hardback | 128 pages\u003c\/p\u003e","brand":"Nicole Presley","offers":[{"title":"Default Title","offer_id":47864918638871,"sku":"SQ5842413","price":32.99,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0818\/9132\/8279\/products\/viva_desserts.jpg?v=1774154829"},{"product_id":"7-days-of-dinner-by-adam-liaw","title":"7 Days of Dinner","description":"\u003ch3 style=\"white-space: pre-wrap;\"\u003eEasy recipes from Meat-free Monday to Sunday roasts\u003c\/h3\u003e\n\u003cp class=\"\" style=\"white-space: pre-wrap;\"\u003e\u003cstrong\u003eAdam Liaw returns with more easy family recipes inspired by the seven days of the week as seen on his hit SBS Food series,\u003cem\u003e The Cook Up\u003c\/em\u003e.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"\" style=\"white-space: pre-wrap;\"\u003eGet delicious dinners on the table every single night with Adam Liaw’s \u003cstrong\u003e7 Days of Dinner\u003c\/strong\u003e, the new guide to cooking for the whole family. This inspiring collection keeps the ideas coming with a theme for every day of the week, featuring over easy 80 recipes taken from the set of his hit SBS series \u003cem\u003eThe Cook Up\u003c\/em\u003e. Discover the dishes Adam loves to cook at home, from a triumphant Elbow lasagne matched with his Best-ever garlic bread to a speedy Quick barramundi curry or the smashing All-in pavlova.\u003c\/p\u003e\n\u003cp class=\"\" style=\"white-space: pre-wrap;\"\u003eThis colourful kitchen companion captures the diversity of how Australians eat and cook today, with spins on Asian hits including Sesame chilli noodles or Pepper and coriander chicken; Mexican-inspired dishes like Beef and bean taco rice, plus a range of fast favourites from Norwegian hot dogs to Cuban macaroni. To level-up your cooking, \u003cstrong\u003e\u003cem\u003e7 Days of Dinner\u003c\/em\u003e\u003c\/strong\u003e also includes handy How-To guides for exceptional roast potatoes, spot-on salads and two-ingredient stir fries.\u003c\/p\u003e\n\u003cp class=\"\" style=\"white-space: pre-wrap;\"\u003e\u003cstrong\u003e\u003cem\u003e7 Days of Dinner\u003c\/em\u003e\u003c\/strong\u003e takes the grind out of nightly cooking for everyone from novice cooks to busy families with Adam's expert advice on what to make for dinner tonight.\u003c\/p\u003e","brand":"Adam Liaw","offers":[{"title":"Default Title","offer_id":47864932565271,"sku":"9781743799765","price":49.99,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0818\/9132\/8279\/products\/7_days_of_dinner.jpg?v=1706703088"},{"product_id":"dont-buy-fruit-veg-without-me-by-thanh-truong-the-fruit-nerd","title":"Don't Buy Fruit \u0026 Veg Without Me! (The Fruit Nerd)","description":"\u003cp style=\"white-space: pre-wrap;\" class=\"\"\u003e\u003cstrong\u003eMeet Thanh Truong, aka 'The Fruit Nerd', Australia's top fruiterer with a mission to revolutionise how we see and enjoy fresh produce!\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"white-space: pre-wrap;\" class=\"\"\u003eThanh's passion and wealth of knowledge make him the perfect teacher, as he shares life-changing tips and delicious recipes to help enhance your eating experiences.\u003c\/p\u003e\n\u003cp style=\"white-space: pre-wrap;\" class=\"\"\u003eNeed help picking the perfect avocado? Follow Thanh's foolproof method for choosing well every time.\u003c\/p\u003e\n\u003cp style=\"white-space: pre-wrap;\" class=\"\"\u003eWant to know how to select and tackle a satisfying pomegranate? Thanh has a tip that even most chefs don't know!\u003c\/p\u003e\n\u003cp style=\"white-space: pre-wrap;\" class=\"\"\u003eFeaturing 50 recipes inspired by Thanh's family, travels and food-loving friends, such Matt Preston and Nat Paull from Beatrix Bakes, this book will help you choose and prepare the perfect ingredients to take your tastebuds on an unforgettable journey.\u003c\/p\u003e","brand":"Thanh Truong","offers":[{"title":"Default Title","offer_id":47864940495127,"sku":"9781761265969","price":40.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0818\/9132\/8279\/products\/don_27t_buy_fruit_and_veg_without_me.jpg?v=1706703176"},{"product_id":"the-noma-guide-to-fermentation","title":"The Noma Guide to Fermentation","description":"\u003cp class=\"\"\u003e\u003cstrong\u003eNamed one of the Best Cookbooks of the Year by the \u003cem\u003eChicago Tribune, New York Times, Boston Globe, San Francisco Chronicle, Atlanta Journal-Constitution, Houston Chronicle, Esquire, GQ, Eater\u003c\/em\u003e, and more\u003c\/strong\u003e\u003c\/p\u003e\u003cp class=\"\"\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\/p\u003e\u003cp class=\"\"\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.\u003c\/p\u003e\u003cp class=\"\"\u003eWith more than 500 step-by-step photographs and illustrations, and with every recipe approachably written and meticulously tested, \u003cem\u003eThe Noma Guide to Fermentation\u003c\/em\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\/p\u003e\u003cp class=\"\"\u003eFermentation is already building as the most significant new direction in food (and health). With \u003cem\u003eThe Noma Guide to Fermentation\u003c\/em\u003e, it’s about to be taken to a whole new level.\u003c\/p\u003e\u003cp class=\"\"\u003e\u003cstrong\u003e“An indispensable manual for home cooks and pro chefs.” \u003c\/strong\u003e—\u003cem\u003eWired\u003c\/em\u003e\u003c\/p\u003e\u003cp class=\"\"\u003eISBN: 9781579657185 | Published: 16 October 2018 | Hard cover (plastic wrapped) | 456 pages\u003c\/p\u003e","brand":"René Redzepi and David Zilber","offers":[{"title":"Default Title","offer_id":47864962154775,"sku":"SQ9177510","price":55.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0818\/9132\/8279\/products\/noma_guide.jpg?v=1773995596"},{"product_id":"africana-by-lerato-umah-shaylor","title":"Africana","description":"\u003cp class=\"\"\u003e\u003cstrong\u003eA culinary expedition celebrating cooking from across the African continent\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"\"\u003e\u003cstrong\u003e\u003cem\u003eAfricana\u003c\/em\u003e\u003c\/strong\u003e travels the continent showcasing its vibrant and varied cuisines that are rich in flavour, diverse in culture and steeped in tradition.\u003c\/p\u003e\n\u003cp class=\"\"\u003eCombining recipes passed down the generations with her own modern and inventive style, food writer and cook Lerato shares her own stories of Africa with a delectable sense of adventure.\u003c\/p\u003e\n\u003cp class=\"\"\u003eDiscover iconic dishes from Nigeria to Madagascar, Morocco to South Africa. There are over 100 recipes to delight and inspire, Spice Island Coconut Fish Curry, Harissa Leg of Lamb with Hibiscus, Senegalese Yassa, Tunisian Tagine, South African Malva Pudding, and the secret to the perfect Jollof.\u003c\/p\u003e\n\u003cp class=\"\"\u003eBursting with flavour and offering a sense of wanderlust, \u003cstrong\u003e\u003cem\u003eAfricana\u003c\/em\u003e\u003c\/strong\u003e will bring the magic of the continent to your kitchen.\u003c\/p\u003e","brand":"Lerato Umah-Shaylor","offers":[{"title":"Default Title","offer_id":47864980013335,"sku":"SQ5214595","price":45.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0818\/9132\/8279\/products\/africana.jpg?v=1706704087"},{"product_id":"first-nations-food-companion-by-damien-coulthard-rebecca-sullivan","title":"First Nations Food Companion","description":"\u003cp class=\"\"\u003e\u003cstrong\u003eA groundbreaking celebration of the most accessible and popular Australian native ingredients and their uses in the everyday home kitchen.\u003c\/strong\u003e\u003c\/p\u003e\u003cp class=\"\"\u003eWe know more about pine nuts than bunya nuts, kale than warrigal greens, but there's an edible pantry of unique flavours that First Nations people have been making the most of long before anyone came up with the word 'foodie'.\u003c\/p\u003e\u003cp class=\"\"\u003eWelcome to a food-lover's guidebook to the First Foods of this continent. Including an informative guide to more than 60 of the most accessible Indigenous ingredients, including their flavour profiles, along with tips for how to buy, grow and store them.\u003c\/p\u003e\u003cp class=\"\"\u003eAfter that, 100 delicious recipes: all featuring native ingredients, and including tips for substituting regular pantry ingredients where needed — including Bush-Tomato Cheese on Toast, Anise Myrtle and Macadamia Poached Chicken, Myrtle Tea Cake, Quandong and Davidson's Plum Iced Vovos and more. Plus features and recipes for an Indigenous medicine garden, as well as how to set up your pantry and freezer, and the best places to find native ingredients in shops and online.\u003c\/p\u003e\u003cp class=\"\"\u003eISBN: \u003cspan style=\"color:#333333\"\u003e9781922351883\u003c\/span\u003e | Published: 5 October 2022 | Hardback | 248 pages\u003c\/p\u003e","brand":"Damien Coulthard \u0026 Rebecca Sullivan","offers":[{"title":"Default Title","offer_id":47864991154455,"sku":"SQ2631345","price":49.99,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0818\/9132\/8279\/products\/9781922351883_281_29.jpg?v=1774152542"},{"product_id":"saffron-swirls-cardamom-dust","title":"Saffron Swirls \u0026 Cardamom Dust","description":"\u003cp class=\"\"\u003e\u003cstrong\u003eAuthor of \u003cem\u003eMy Indian Kitchen\u003c\/em\u003e, Ashia Ismail-Singer is back with a collection of spice-infused desserts and baking, delivering homemade delights for all to share. With her characteristic creative flair and drawing inspiration from culinary traditions across the world, Ashia's recipes are impossible to resist and guaranteed to impress.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"\"\u003eDishing up sweet treats that zing with cardamon and permeate the air with orange blossom, this divine cookbook is guaranteed to take your baking to that next level with the greatest of ease. Western classics are reinvented with a spicy twist and sit alongside Ashia's unique takes on Eastern staples such as baklava, lassi and halva.\u003c\/p\u003e\n\u003cp class=\"\"\u003eThere are elaborate treats to perfect your dinner party and show-stopping celebration cakes to make those special occasions even more memorable. 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It's the perfect flavour balance.\u003c\/p\u003e","brand":"Ashia Ismail-Singer","offers":[{"title":"Default Title","offer_id":47865002918167,"sku":"9781988538846","price":49.95,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0818\/9132\/8279\/products\/saffron_swirls.jpg?v=1706704555"},{"product_id":"hiakai","title":"Hiakai","description":"\u003cp class=\"\"\u003e\u003cstrong\u003eA breathtaking account of Maori food - its traditions, ingredients and tikanga - from our brightest culinary star.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"\"\u003eMonique Fiso is a modern-day food warrior, taking Maori cuisine to the world.\u003c\/p\u003e\n\u003cp class=\"\"\u003eAfter years overseas in Michelin-star restaurants, Monique returned to Aotearoa to begin Hiakai, an innovative pop-up venture that's now a revered, award-winning restaurant in Wellington.\u003c\/p\u003e\n\u003cp class=\"\"\u003eMonique has also gone on to feature on Netflix's 'The Final Table', alongside 19 other international chefs, with Hiakai being lauded by the \u003cem\u003eWall Street Journal\u003c\/em\u003e, \u003cem\u003eNew York Times\u003c\/em\u003e, \u003cem\u003eLos Angeles Times\u003c\/em\u003e, \u003cem\u003eNational Geographic\u003c\/em\u003e, \u003cem\u003eForbes\u003c\/em\u003e and \u003cem\u003eTIME\u003c\/em\u003e magazine, which named Hiakai in 2019 as one of the '100 Greatest Places' in the world.\u003c\/p\u003e\n\u003cp class=\"\"\u003eThis book is just as unforgettable- ranging between history, tradition and tikanga, as well as Monique's personal journey of self-discovery, it tells the story of kai Maori, provides foraging and usage notes, an illustrated ingredient directory, and over 30 breathtaking recipes that give this ancient knowledge new life.\u003c\/p\u003e\n\u003cp class=\"\"\u003e\u003cem\u003eHiakai\u003c\/em\u003e offers up food to behold, to savour, to celebrate.\u003c\/p\u003e","brand":"Monique Fiso","offers":[{"title":"Default Title","offer_id":47865003114775,"sku":"9780143772606","price":54.99,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0818\/9132\/8279\/products\/9780143772606.jpg?v=1774167402"},{"product_id":"the-sweet-roasting-tin","title":"The Sweet Roasting Tin","description":"\u003cp class=\"\"\u003e\u003cstrong\u003eOne Tin Cakes, Cookies \u0026amp; Bakes\u003c\/strong\u003e\u003c\/p\u003e\u003cp class=\"\"\u003e\u003cstrong\u003eFrom the bestselling author of \u003cem\u003eThe\u003c\/em\u003e\u003cem\u003eRoasting Tin\u003c\/em\u003e series, comes seventy-five easy and delicious one-tin bakes in one sweet package.\u003c\/strong\u003e\u003c\/p\u003e\u003cp class=\"\"\u003eFrom crave-worthy cakes and brownies to moreish muffins and loaves, simply pop your ingredients in a tin and let the oven (or for minimum-effort bakes, the fridge!) do the work. Keeping with her ethos of 'minimum effort, maximum flavour', Rukmini Iyer's one-tin bakes are simple to prep, but still offer great-tasting results.\u003c\/p\u003e\u003cp class=\"\"\u003eFrom easy bakes to showstopping sensations, this book is for anyone who wants to bake using everyday ingredients and store cupboard staples.\u003c\/p\u003e\u003cp class=\"\"\u003e\u003cstrong\u003e'Rukmini Iyer's one tin savoury makes were a revelation and she applies the same winning formula to sweet bakes, cakes and cookies... relish the results' \u003c\/strong\u003e— \u003cem\u003eSimple Things\u003c\/em\u003e\u003c\/p\u003e\u003cp class=\"\"\u003e\u003cstrong\u003e'This book will earn a place in kitchens up and down the country' — \u003c\/strong\u003eNigella Lawson\u003c\/p\u003e\u003cp class=\"\"\u003eISBN: 9781529110432 | Published: 14 September 2021 | Hard cover | 240 pages\u003c\/p\u003e","brand":"Rukmini Iyer","offers":[{"title":"Default Title","offer_id":47865003213079,"sku":"SQ3866850","price":35.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0818\/9132\/8279\/products\/sweet_roasting_tin.jpg?v=1706704559"},{"product_id":"flavors-of-the-sun","title":"Flavors of the Sun","description":"\u003cp class=\"\"\u003e\u003cstrong\u003eThe Sahadi’s Guide to Understanding, Buying, and Using Middle Eastern Ingredients\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"\"\u003eSumac. Urfa pepper. Halvah. Pomegranate molasses. Preserved lemons. The seasonings, staples, and spice blends used throughout the Middle East region have endless potential to transform food — once you know how to use them.\u003c\/p\u003e\n\u003cp class=\"\"\u003eIn \u003cem\u003eFlavors of the Sun\u003c\/em\u003e, the people behind the iconic Brooklyn market Sahadi's showcase the versatility of these ingredients in over 120 simple dishes, including starters, salads, soups, family-friendly meals, and desserts. With sections devoted to Bright, Savory, Spiced, Nutty, and Sweet accents, it offers inspiration, techniques, and intensely flavourful recipes for using everything from Aleppo pepper to za'atar with confidence.\u003c\/p\u003e\n\u003cp class=\"\"\u003eThroughout, no-recipe recipes help build up your flavour intuition so you can effortlessly use, and use up, any of the featured spices, condiments, and preserves and breathe new life into your standard repertoire in the process.\u003c\/p\u003e","brand":"Christine Sahadi Whelan and Kristin Teig","offers":[{"title":"Default Title","offer_id":47865003278615,"sku":"9781452182452","price":50.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0818\/9132\/8279\/products\/flavors_of_the_sun.jpg?v=1706704561"},{"product_id":"filipinx","title":"Filipinx","description":"\u003cp class=\"\"\u003e\u003cstrong\u003eHeritage Recipes from the Diaspora\u003c\/strong\u003e\u003c\/p\u003e\u003cp class=\"\"\u003e\u003cstrong\u003e\u003cem\u003ePhotography by Alex Lau\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp class=\"\"\u003e\u003cstrong\u003eIn her debut cookbook, acclaimed chef Angela Dimayuga shares her passion for Filipino food with home cooks.\u003c\/strong\u003e\u003c\/p\u003e\u003cp class=\"\"\u003e\u003cem\u003eFilipinx\u003c\/em\u003e offers 100 deeply personal recipes — many of them dishes that define home for Angela Dimayuga and the more than four million people of Filipino descent in the United States. The book tells the story of how Dimayuga grew up in an immigrant family in northern California, trained in restaurant kitchens in New York City — learning to make everything from bistro fare to Asian-American cuisine — then returned to her roots, discovering in her family's home cooking the same intense attention to detail and technique she'd found in fine dining.\u003c\/p\u003e\u003cp class=\"\"\u003eIn this book, Dimayuga puts a fresh spin on classics: adobo, perhaps the Filipino dish best known outside the Philippines, is traditionally built on a trinity of soy sauce, vinegar, and garlic-all pantry staples-but add coconut milk, vinegar, and oil, and it turns lush and silky; ribeye steaks bring extra richness to bistek, gilded with butter and a bright splash of lemon and orange juice. These are the punches of flavor and inspired recipes that home cooks have been longing for.\u003c\/p\u003e\u003cp class=\"\"\u003eA modern, welcoming resource for this essential cuisine, \u003cem\u003eFilipinx\u003c\/em\u003e shares exciting and approachable recipes everyone will wholeheartedly embrace in their own kitchens.\u003c\/p\u003e\u003cp class=\"\"\u003eISBN: 9781419750380 | Published: 4 November 2021 | Hard cover | 288 pages\u003c\/p\u003e","brand":"Angela Dimayuga and Ligaya Mishan","offers":[{"title":"Default Title","offer_id":47865003311383,"sku":"SQ2616157","price":60.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0818\/9132\/8279\/products\/filipinx.jpg?v=1706704567"},{"product_id":"asmas-indian-kitchen","title":"Asma's Indian Kitchen","description":"\u003cp class=\"\"\u003e\u003cstrong\u003eHome-Cooked Food Brought To You By Darjeeling Express\u003c\/strong\u003e\u003c\/p\u003e\u003cp class=\"\"\u003eLet Asma Khan feed your soul with this collection of authentic Indian recipes. Follow the route of the Darjeeling Express train from Bengal, through Calcutta, where she grew up, and along the foothills of the Himalayas to Hyderabad.\u003c\/p\u003e\u003cp class=\"\"\u003eAward-winning restaurant Darjeeling Express began life as a dinner party with friends; Indian food lovingly cooked from family recipes that go back generations. In this book, Asma reveals the secret to her success, telling her immigrant's story and how food brought her home. The recipes pay homage to her royal Mughlai ancestry and follow the route of the Darjeeling Express train from the busy streets of Bengal, through Calcutta, where she grew up, and along the foothills of the Himalayas to Hyderabad.\u003c\/p\u003e\u003cp class=\"\"\u003ePlatters of dishes boasting texture and intense flavour encourage you to gather for a traditional 'dawaat' (feast). Starting with simple midweek Feasts For Two, Asma then reveals the way to quick and easy cooking with less spice for Family Feasts. There are Feasts For Friends for when you want to show off a little and Celebratory Feasts to feed a crowd. Many of the recipes are vegetarian, there are sweet treats and drinks, too, and all feature alongside lesser-known recipes and stories unique to Asma's family.\u003c\/p\u003e\u003cp class=\"\"\u003eThis is more than just a collection of delicious and accessible recipes, it is a celebration of heritage, culture, community and quality. This is \u003cem\u003eAsma's Indian Kitchen\u003c\/em\u003e.\u003c\/p\u003e\u003cp class=\"\"\u003e\u003cstrong\u003e\"There's no need to book a flight to experience Indian home cooking\" — \u003c\/strong\u003eFay Maschler, \u003cem\u003eEvening Standard\u003c\/em\u003e\u003c\/p\u003e\u003cp class=\"\"\u003e\u003cstrong\u003e\"Asma is a force of nature: bold, funny, talented, philanthropic and unstoppable\"\u003c\/strong\u003e — Grace Dent, \u003cem\u003eGrace \u0026amp; Flavour\u003c\/em\u003e\u003c\/p\u003e\u003cp class=\"\"\u003eISBN: 9781911595687 | Published: 3 October 2018 | Hard cover | 192 pages\u003c\/p\u003e","brand":"Asma Shah","offers":[{"title":"Default Title","offer_id":47865003409687,"sku":"SQ2374731","price":39.99,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0818\/9132\/8279\/products\/asma_27s_indian_kitchen.jpg?v=1706704569"},{"product_id":"in-bibis-kitchen","title":"In Bibi's Kitchen","description":"\u003cp class=\"\"\u003e\u003cstrong\u003eGrandmothers from eight eastern African countries welcome you into their kitchens to share flavorful recipes and stories of family, love, and tradition in this transporting cookbook-meets-travelogue.\u003c\/strong\u003e\u003c\/p\u003e\u003cp class=\"\"\u003eIn this incredible volume, renowned food writer Julia Turshen and Somali chef Hawa Hassan present 75 recipes and stories gathered from bibis (or grandmothers) from eight African nations — South Africa, Mozambique, Madagascar, Comoros, Tanzania, Kenya, Somalia, and Eritrea. Most notably, these eight countries are at the backbone of the spice trade, many of them exporters of things like pepper and vanilla. \u003c\/p\u003e\u003cp class=\"\"\u003eWe meet women such as Ma Shara, who helps tourists \"see the real Zanzibar\" by teaching them how to make her famous Ajemi Bread with Carrots and Green Pepper; Ma Vicky, a real-life princess from Tanzania, who now lives in suburban New York and makes a mean Matoke (Stewed Plantains with Beans and Beef); and Ma Gehennet from Eritrea who shares her recipes for Kicha (Eritrean Flatbread) and Shiro (Ground Chickpea Stew).\u003c\/p\u003e\u003cp class=\"\"\u003eThrough Julia and Hawa's writing — and their own personal stories — the women, and the stories behind the recipes, come to life. With evocative photography shot on location by Khadija Farah, and food photography by Jennifer May, \u003cem\u003eIn Bibi's Kitchen\u003c\/em\u003e uses food to teach us all about families, war, loss, migration, refuge, and sanctuary\u003cem\u003e.\u003c\/em\u003e\u003c\/p\u003e\u003cp class=\"\"\u003eISBN: 9781984856739 | Published: 15 December 2020 | Hard cover | 288 pages\u003c\/p\u003e","brand":"Hawa Hassan \u0026 Julia Turshen","offers":[{"title":"Default Title","offer_id":47865003507991,"sku":"SQ3295129","price":56.99,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0818\/9132\/8279\/products\/bibi_27s_kitchen.jpg?v=1773995624"},{"product_id":"florentine","title":"Florentine","description":"\u003cp class=\"\"\u003e\u003cstrong\u003e‘\u003cem\u003eFlorentine\u003c\/em\u003e is a book that appeals both to my sense of nostalgia and my appetite. It’s a beautiful book, with gorgeous pictures of Florence, and snatches of \u003cem\u003eFlorentine\u003c\/em\u003e life, but is far from being a coffee-table book: the recipes take you there just as evocatively.’ — Nigella Lawson\u003c\/strong\u003e\u003c\/p\u003e\u003cp class=\"\"\u003eStroll through the streets of Florence with the 2020 edition of Emiko Davies' award-winning \u003cem\u003eFlorentine\u003c\/em\u003e. This new format cookbook beautifully packages Emiko's recipes, photographs and insights, each informed by her experience of Tuscany's capital over more than a decade. As well, it includes new neighbourhood itineraries – from 24 Hours in Florence, to Day Trips Outside the City Centre, to Best Bistecca and Pastry Shops, to Shopping for Cook's Tools.\u003c\/p\u003e\u003cp class=\"\"\u003eEmiko's recipes transport readers to the piazzas of Florence. From her torta di mele – a reassuringly nonna-esque apple cake – to ravioli pera e ricotta – mouthwateringly buttery pear and ricotta ravioloni – she shares an enchanting culinary tour of the city. Visit pastry shops bustling with espresso-sippers, hole-in-the-wall wine bars, busy food vans and lunchtime trattorias, and learn how and why the people of Florence remain so proudly attached to their unchanging cuisine.\u003c\/p\u003e\u003cp class=\"\"\u003eIt's a cuisine that tells the unique story of its city, dish by dish. From the morning ritual of la pasticceria (the pastry shop) and il forno (the bakery), the tantalising fresh produce of il mercato (the market) and il maccellaio (the butcher) through to the romance of la trattoria.\u003c\/p\u003e\u003cp class=\"\"\u003eWith a nod to Florence’s rich history, \u003cem\u003eFlorentine\u003c\/em\u003e\u003cstrong\u003e\u003c\/strong\u003eoffers traditional dishes beloved in homes across the region too, including schiacciata fiorentina (orange and vanilla cake), apricot jam crostata (apricot jam pie), piselli alla fiorentina (peas cooked in tomato sauce) and cinghiale con le olive (stewed wild boar with olives). Seasons and long-held food traditions play an important role in the Tuscan kitchen and this is reflected in every Florentine menu, bakery window or market stall.\u003c\/p\u003e\u003cp class=\"\"\u003eA Japanese-Australian who lives in the hills of Tuscany with her Italian sommelier husband and their family, Emiko says that one of the things she has come to appreciate is that there is no such thing as Italian cuisine; rather, \u003cstrong\u003eFlorentine\u003c\/strong\u003e is about offering readers a local's perspective on one of the country's 20 regional cuisines. In this case, the one that has won her heart.\u003c\/p\u003e\u003cp class=\"\"\u003eISBN: 9781743796764 | Published: 29 October 2020 | Hard cover | 272 pages\u003c\/p\u003e","brand":"Emiko Davies","offers":[{"title":"Default Title","offer_id":47865004622103,"sku":"SQ2092000","price":39.99,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0818\/9132\/8279\/products\/florentine.jpg?v=1706704610"},{"product_id":"paon","title":"Paon","description":"\u003cp class=\"\"\u003e\u003cstrong\u003eDirect from the traditional home kitchens of Bali, \u003cem\u003ePaon\u003c\/em\u003e is a cookbook of true Balinese food and recipes.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"\"\u003e\u003cspan style=\"color: rgb(51, 51, 51);\"\u003eSharing more than 80 dishes alongside essays and beautiful photography capturing the life, culture and food from across this widely beloved island, Balinese locals Tjok Maya Kerthyasa and I Wayan Kresna Yasa shine a light on the depth and diversity of Balinese cuisine, with insight into food and worship, sacred fare, and zero-waste cooking.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"\"\u003e\u003cspan style=\"color: rgb(51, 51, 51);\"\u003eJourney through rice fields, food forests, coastal towns and bustling markets in six chapters: Foundations; From the Fields; From the Land; From the Sea; From the Pasar; and Rare and Ceremonial.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"\"\u003e\u003cspan style=\"color: rgb(51, 51, 51);\"\u003eWith dishes ranging from elaborate ceremonial cuisine such as Bebek Betutu (Ubud-style smoked duck) to dishes that rely only on the simplest ingredients enjoyed at their unadorned best, such as Be Panggang (grilled spiced snapper), \u003c\/span\u003e\u003cstrong\u003e\u003cem\u003ePaon\u003c\/em\u003e\u003c\/strong\u003e\u003cspan style=\"color: rgb(51, 51, 51);\"\u003e reveals a largely untold story of the island: everyday Bali, modern Bali, agricultural Bali.This is an essential cookbook for lovers of Indonesian food and culture.\u003c\/span\u003e\u003c\/p\u003e","brand":"Tjok Maya Kerthyasa and I Wayan Kresna Yasa","offers":[{"title":"Default Title","offer_id":47865004654871,"sku":"9781743797532","price":50.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0818\/9132\/8279\/products\/paon.jpg?v=1706704612"},{"product_id":"penang-local","title":"Penang Local","description":"\u003ch4\u003e\u003cem\u003eCult recipes from the streets that make the city\u003c\/em\u003e\u003c\/h4\u003e\u003cp class=\"\"\u003ePenang is an explorer’s dream and a food-lover’s paradise. \u003c\/p\u003e\u003cp class=\"\"\u003eIt’s the nasi lemak or kaya toast eaten for breakfast, served with a hot cup of kopi ‘O’ (black coffee), at one of the city’s bustling food courts. It’s the rejuvenative laksa after a morning’s sight-seeing, followed by a cooling cendol in the afternoon heat. It’s the char kuey teow prepared in a flash at one of the many late-night hawker stalls, washed down with local beer. \u003c\/p\u003e\u003cp class=\"\"\u003eLike the island itself, \u003cem\u003ePenang Local\u003c\/em\u003e celebrates the traditional cuisine that is cherished by locals and fervently adored by visitors, while embracing the multicultural influences that continue to shape this vibrant and historic food scene.\u003c\/p\u003e\u003cp class=\"\"\u003e\u003cem\u003ePenang Local\u003c\/em\u003e is packed with delicious yet approachable recipes, so you can recreate the magic of Penang at home.\u003c\/p\u003e\u003cp class=\"\"\u003eISBN: 9781922417008 | Published: 5 May 2021 | Hard cover | 207 pages\u003c\/p\u003e","brand":"Aim Aris and Ahmad Salim","offers":[{"title":"Default Title","offer_id":47865004720407,"sku":"SQ9856901","price":39.99,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0818\/9132\/8279\/products\/penang_local.jpg?v=1706704617"},{"product_id":"peru-the-cookbook","title":"Peru: The Cookbook","description":"\u003cp class=\"\"\u003eThe definitive cookbook on Peruvian cuisine by the country's most famous and popular chef, Gaston Acurio.\u003c\/p\u003e\u003cp class=\"\"\u003eBrings 500 authentic recipes from the Peruvian home to the worldwide kitchen for the first time. From quinoa and ceviche to gluten-free amaranth and aji amarillo, Peruvian food offers an abundance of healthy and unique ingredients.\u003c\/p\u003e\u003cp class=\"\"\u003eISBN: 9780714869209 | Published: 1 March 2017 | Hard cover | 400 pages\u003c\/p\u003e","brand":"Gaston Acurio","offers":[{"title":"Default Title","offer_id":47865004753175,"sku":"SQ3613860","price":65.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0818\/9132\/8279\/products\/peru.jpg?v=1706704620"},{"product_id":"the-turkish-cookbook","title":"The Turkish Cookbook","description":"\u003cp class=\"\"\u003eMusa Dagdeverin is revered in Turkey because of his decades-long efforts to capture and restore Turkish culinary heritage. He has three restaurants in Istanbul - the flagship is Ciya, where he serves 1,000 different traditional dishes very year. \u003c\/p\u003e\u003cp class=\"\"\u003eHis passion is the foundation he runs with his wife, and he has been devoted to recreating the culinary heritage of Turkey. He spends time in peoples' home, interviewing home cooks, recreating lost recipes, and recording their food stories and memories; then he cooks and tests every recipe. \u003c\/p\u003e\u003cp class=\"\"\u003eFar beyond a recipe book, there is no other book like \u003cem\u003eThe Turkish Cookbook\u003c\/em\u003e. It has 550 recipes (covering all regions) and 120 full-color photographs of finished dishes with stunning tableware, plus scenic atmospheric images of Turkish landscape, environment, markets, and people. An introduction showcasing the culinary cultural history of the country introduces the origins of the recipes, followed by a pantry chapter. Then the primary recipe chapters follow: Soups, Salads \u0026amp; Appetizers; Stuffed \u0026amp; Wrapped Dishes; Red Meat; Poultry \u0026amp; Game; Offal; Fish \u0026amp; Seafood; Pilafs; Bread \u0026amp; Pastries; Desserts; and Beverages. The book closes with a guest chef chapter of menus of recipes. \u003c\/p\u003e\u003cp class=\"\"\u003eThese recipes have been tested for accuracy, making them fully accessible to a wide range of cooking abilities. Every recipe also has a head note - to describe cooking techniques, ingredients, traditional, and significant cultural references.\u003c\/p\u003e\u003cp class=\"\"\u003eISBN: 9780714878157 | Published: February 2019 | Hard cover | 512 pages\u003c\/p\u003e","brand":"Musa Dagdeviren","offers":[{"title":"Default Title","offer_id":47865004851479,"sku":"SQ6896343","price":65.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0818\/9132\/8279\/products\/3NhwV7Bui2716s7gwfm9usxzxXb3FaGk1MJBcpIHqns0OQ_60_60.jpg?v=1706704622"},{"product_id":"kin-thai","title":"Kin Thai","description":"\u003cp class=\"\"\u003e\u003cstrong\u003e\u003cem\u003eKin Thai\u003c\/em\u003e translates as 'Eat Thai' and is a collection of 80 delicious recipes that shine a light on lesser known Thai cuisine as well as more popular Thai food classics.\u003c\/strong\u003e\u003c\/p\u003e\u003cp class=\"\"\u003eChapters are structured by type of dish, from snacks and relishes to curries, stir-fries and salads, so you can easily find your favourites – from Roast Duck and Lychee Red Curry (gaeng daeng bpet) and Langoustine and Rhubarb Hot and Sour Soup (dtom yum goong) to Red Fire Greens with Yellow Soybean Sauce (pak kheo fai daeng) and Assorted Flavour One-bite Royal Snack (miang kham).\u003c\/p\u003e\u003cp class=\"\"\u003eAs well as using ingredients native to Thailand, John explores the origins of the western ingredients, explaining their place in Thai cuisine, and how the competent home cook can use them to achieve Asian flavours.\u003c\/p\u003e\u003cp class=\"\"\u003eISBN: \u003cspan style=\"color: rgb(51, 51, 51)\"\u003e9781784884802 | Published: 18 May 2022 | Hard cover | 224 pages\u003c\/span\u003e\u003c\/p\u003e","brand":"John Chantarasak","offers":[{"title":"Default Title","offer_id":47865004917015,"sku":"SQ0655025","price":45.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0818\/9132\/8279\/products\/kin_thai.jpg?v=1706704623"},{"product_id":"coconut-and-sambal-by-lara-lee","title":"Coconut and Sambal","description":"\u003cp class=\"\"\u003e\u003cstrong\u003e\u003cem\u003eRecipes from my Indonesian kitchen\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp class=\"\"\u003e\u003cstrong\u003eSelected by the \u003cem\u003eNew York Times\u003c\/em\u003e as one of the best cookbooks of 2020\u003c\/strong\u003e\u003c\/p\u003e\u003cp class=\"\"\u003e\u003cstrong\u003eBe transported to the bountiful islands of Indonesia by this collection of fragrant, colourful and mouth-watering recipes.\u003c\/strong\u003e\u003c\/p\u003e\u003cp class=\"\"\u003e\u003cem\u003eCoconut \u0026amp; Sambal\u003c\/em\u003e reveals the secrets behind authentic Indonesian cookery. 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Travel the beautiful islands of Indonesia and taste the different regions through these recipes.\u003c\/p\u003e\u003cp class=\"\"\u003e\u003cstrong\u003e'Start with Lara's fragrant chicken soup, do lots of exploring on the way whilst dousing everything with spoonfuls of sambal, and end with her coconut and pandan sponge cake' — Yotam Ottolenghi, author of \u003cem\u003eSIMPLE\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp class=\"\"\u003e'An incredibly delicious Indonesian meal on your table every time' — Jeremy Pang, chef and founder of \u003cem\u003eSchool of Wok\u003c\/em\u003e\u003c\/p\u003e\u003cp class=\"\"\u003eISBN: 9781526603517 | Published: 2 June 2020 | Hard cover | 304 pages\u003c\/p\u003e","brand":"Lara Lee","offers":[{"title":"Default Title","offer_id":47865004949783,"sku":"SQ4517522","price":39.99,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0818\/9132\/8279\/products\/U8o8njf6Yjxa7tdsFOg4l6X-3-uUzydHZDmjXzjdQlHqcQ_60_60.jpg?v=1706704627"},{"product_id":"ciudad-de-mexico","title":"Ciudad de Mexico","description":"\u003ch4\u003eRecipes and Stories from the Heart of Mexico City\u003c\/h4\u003e\u003cp class=\"\"\u003e\u003cstrong\u003eAn evocative Mexican cookbook, focusing on authenticity and accessibility.\u003c\/strong\u003e\u003c\/p\u003e\u003cp class=\"\"\u003eAfter years of recreating the food of home in New York and London, Mexican chef Edson Diaz-Fuentes has broken down his native cuisine to the basics for the home cook. \u003c\/p\u003e\u003cp class=\"\"\u003ePresented in sections by time of day, \u003cem\u003eCiudad de Mexico\u003c\/em\u003e takes the reader on a whirlwind tour of culinary highlights, from cantina breakfasts and street food, to lunchtime moles and taco truck favourites and sweet treats. But while this book aims to evoke the true spirit of the country, it also functions as a key to unlock any mystery surrounding Mexican ingredients and flavours. \u003c\/p\u003e\u003cp class=\"\"\u003eWith stunning location photography and narratives on Mexican food culture and handy substitution guides, this book is a must-have for the culinary explorer.\u003c\/p\u003e\u003cp class=\"\"\u003eISBN: 9781784883935 | Published: 16 June 2021 | Hard cover | 256 pages\u003c\/p\u003e","brand":"Edson Diaz-Fuentes","offers":[{"title":"Default Title","offer_id":47865004982551,"sku":"SQ1197112","price":49.99,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0818\/9132\/8279\/products\/ciudad_de_mexico.jpg?v=1706704629"},{"product_id":"sambal-shiok","title":"Sambal Shiok","description":"\u003cp class=\"\"\u003e\u003cstrong\u003eA soulful tribute to Malaysian food, from snacks, pickles and salads to laksa, rice dishes, curries and sweet things.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"\"\u003e\u003cem\u003eSambal Shiok\u003c\/em\u003e\u003cstrong\u003e\u003c\/strong\u003eis a brilliant collection of 75 Malaysian-inspired recipes that were handed down from Mandy Yin’s mother as well as those that she has developed for her cult London restaurant. The recipes – such as Malacca Nyonya curry laksa, Penang assam laksa, Malaysian fried chicken, prawn fritters, spiral curry puffs, flaky roti canai, beef rendang, KL golden fragrant clams, sambal mapo tofu, and the perfect steamed rice – can be made for a weekday family meal, a dinner party or celebration.\u003c\/p\u003e\n\u003cp class=\"\"\u003eMalaysian food results from the unique merger over centuries of Indigenous Malay ingredients with Indian spices and Chinese techniques. Every dish delicately balances sweet, sour, salty with chilli heat and a hint of bitter. With Mandy’s evocative look at Malaysian food culture, her recipes, and the basics of a Malaysian pantry (shrimp paste, lemongrass, tamarind and coconut milk), you can easily enjoy the most delicious Malaysian meals at home.\u003c\/p\u003e","brand":"Mandy Yin","offers":[{"title":"Default Title","offer_id":47865005506839,"sku":"9781787137042","price":49.99,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0818\/9132\/8279\/products\/sambal_shiok.jpg?v=1706704634"},{"product_id":"lankan-filling-station","title":"Lankan Filling Station","description":"\u003cp class=\"\"\u003e\u003cstrong\u003eA tale of ten spices and a curry powder\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"\"\u003e\u003cstrong\u003eA spice story and compilation of culinary meditations\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"\"\u003eAfter years of journeying around market stalls and pop-ups, \u003ca title=\"Lankan Filling Station Sydney Restaurant's Website Homepage\" href=\"https:\/\/www.lankanfillingstation.com.au\/\" target=\"_blank\"\u003eO Tama Carey\u003c\/a\u003e finally found a home for her hoppers on Darlinghurst’s Riley Street in 2018. The city of Sydney has been thanking her ever since – the heady combination of traditional Sri Lankan home cooking, freshly ground spices and modern touches both delighting locals and thrilling critics from all over the globe.\u003c\/p\u003e\n\u003cp class=\"\"\u003eHere O Tama tells the tale of the curry powder that forms the backbone of her Sri Lankan cooking and is used as the base for a dazzling array of distinctly flavoured dishes, along with chapters on each of the nine spices that go into making it.\u003c\/p\u003e\n\u003cp class=\"\"\u003eFilled with memories and observations, it is both an invitation to journey through the digressive mind of a top chef at work, and a hymn to one very special, singular recipe. Like Lankan itself, this promises to be an unmissable treat.\u003c\/p\u003e\n\u003cp class=\"\"\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"O Tama Carey","offers":[{"title":"Default Title","offer_id":47865007112471,"sku":"9780648856290","price":22.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0818\/9132\/8279\/products\/lankan_filling_station.png?v=1706704680"},{"product_id":"sugar-i-love-you","title":"Sugar, I Love You","description":"\u003ch4\u003eA Pastry Chef's Ode to Sugar in All Its Glory\u003c\/h4\u003e\n\u003cp class=\"\"\u003eRavneet Gill grew up LOVING sugar. For as long as she can remember its' been her friend and constant companion — from dairy milk fruit \u0026amp; nut bars, to kitkats, cornettos, treacle sponges, profiteroles and more (she really could go on). It's little wonder that she grew up to become a pastry chef working in some of London's most respected food institutions such as St. John and Llewellyn's.\u003c\/p\u003e\n\u003cp class=\"\"\u003eHaving laid down the basics and demystified the technicalities of baking in her first book, \u003cem\u003eThe Pastry Chef's Guide\u003c\/em\u003e, Rav is back to serve up some more gems to help you build up your baking armory. We're talking MORE cheesecakes (with influences from around the world), ultimate multi-layered, multi-textured cakes, sweet doughs to plait, fold and ice from babkas to iced buns. Make the fryer your friend with sweet bombolini, fritters and churros, from home. Get FANCY with plated desserts to impress your friends, including three-layered a la carte chocolate mille feuille and mango souffles.\u003c\/p\u003e\n\u003cp class=\"\"\u003eWith more photographs and detailed recipes from beginning to end, \u003cem\u003eSugar, I Love You\u003c\/em\u003e takes homemade patisserie to the next level with Rav's signature style and easy-to-follow approach.\u003c\/p\u003e\n\u003cp class=\"\"\u003eInterspersed with anecdotes and essays on 'How not to be a sugar snob' and 'What to do when your dinner guest doesn't eat sugar?' , this book is bursting with colour, flavour and personality.\u003c\/p\u003e\n\u003cp class=\"\"\u003eAre you ready to take it to the next level? Rav thinks so...\u003c\/p\u003e","brand":"Ravneet Gill","offers":[{"title":"Default Title","offer_id":47865007309079,"sku":"9781911663829","price":40.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0818\/9132\/8279\/products\/sugar_i_love_you.jpg?v=1706704681"},{"product_id":"the-cardamom-trail","title":"The Cardamom Trail","description":"\u003ch4\u003eChetna Bakes with Flavours of the East\u003c\/h4\u003e\n\u003cp class=\"\"\u003eChetna Makan is known for her unique recipes, which introduce colourful spices, aromatic herbs and other Indian ingredients into traditional Western baked favourites.\u003c\/p\u003e\n\u003cp class=\"\"\u003eWhether it's a sponge cake with a cardamom and coffee filling; puff pastry bites filled with fenugreek paneer; a swirly bread rolled with citrusy coriander, mint and green mango chutney; or a steamed strawberry pudding flavoured with cinnamon, Chetna's Indian influences will transform your baking from the familiar to the exotic, from the ordinary to the extraordinary.\u003c\/p\u003e\n\u003cp class=\"\"\u003eDiscover rare but precious traditional bakes from India, as well as new spice-infused recipes. 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So when she set out to write a cookbook, she knew it couldn’t be just one cuisine — it had to feature a world of plant-based flavors. Drawing on her heritage and her travels, Chef Priyanka introduces you to a world of mouthwatering vegan dishes in \u003cem\u003eThe Modern Tiffin.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp class=\"\"\u003eWith vegetables as the star of the show, Priyanka takes you to a different part of the world in each chapter, adding her own Indian-inspired twist to each dish. The recipes in the book are made to be put into a tiffin, an Indian-style lunch box, so that each meal can be perfectly packaged to take on your own adventures, near and far.\u003c\/p\u003e\n\u003cp class=\"\"\u003eYou’ll learn recipes like:\u003cbr\u003e- Bucatini à la Pumpkin with Pink Peppercorn \u0026amp; Pistachio\u003cbr\u003e- Green Chutney Quesadillas\u003cbr\u003e- Chili-Maple Skillet Corn Bread\u003cbr\u003e- Indian Home Fries with Peanuts\u003cbr\u003e- Bondi Blue Tea Cakes\u003cbr\u003e- Cardamom Sweet Tea Spritzer\u003cbr\u003e- and so many more!\u003c\/p\u003e\n\u003cp class=\"\"\u003eGet ready for an international trip from the comfort of your own kitchen: \u003cem\u003eThe Modern Tiffin\u003c\/em\u003e will take you on a delicious vegan voyage around the world!\u003c\/p\u003e","brand":"Priyanka Naik","offers":[{"title":"Default Title","offer_id":47865007505687,"sku":"9781982177089","price":40.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0818\/9132\/8279\/products\/the_modern_tiffin.jpg?v=1706704686"},{"product_id":"three","title":"Three","description":"\u003ch4\u003eAcid, Texture, Contrast – The Essential Foundations to Redefine Everyday Cooking\u003c\/h4\u003e\n\u003cp class=\"\"\u003e\u003cstrong\u003e70 recipes that combine acid, texture and contrast to make one perfect platter of delight, from top London chef Selin Kiazim.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"\"\u003e\u003cstrong\u003e\u003cem\u003eThree\u003c\/em\u003e looks at the magic elements that make a plate of food truly come into its own: acid, texture and contrast — the fundamental building blocks that will transform a modest dish into the star of the show.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"\"\u003eChef Selin Kiazim gives you the know-how on how to use ingredients from the store cupboard or fridge and combine them in a way that elevates every single element. Whether you want a simple midweek meal or a centrepiece to blow your guests' socks off, there's something for all occasions.\u003c\/p\u003e\n\u003cp class=\"\"\u003eStarting with a guide to the basic foundations of a dish, along with clever ideas for pickles, dressings and condiments to get the balance right, the recipes are then divided by type of food – alliums, beans, greens, pulses and grains, brassicas, fruit, nightshades and mushrooms, nuts, poultry and meat, seafood, and roots and tubers.\u003c\/p\u003e\n\u003cp class=\"\"\u003eSelin's recipes show that a meal can be so much more than the sum of its parts through the simple guidelines of using acid, texture and contrast in each dish.\u003c\/p\u003e","brand":"Selin Kiazim","offers":[{"title":"Default Title","offer_id":47865007538455,"sku":"9781787137288","price":37.5,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0818\/9132\/8279\/products\/three.jpg?v=1706704688"},{"product_id":"30-minute-mowgli","title":"30 Minute Mowgli","description":"\u003cp class=\"\"\u003e\u003cstrong\u003eFast Easy Indian from the Mowgli Home Kitchen\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"\"\u003e\u003cstrong\u003eSpice-packed, punchy, fresh Indian-inspired dishes to get on the table in 30 minutes or under. This is the food that Nisha Katona, TV chef and creator and face of the Mowgli Indian restaurants, cooks at home — super speedy, made with easily sourced ingredients, and delivering big, bold flavours.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"\"\u003eThis is the food that Nisha Katona cooks at home — punchy and delicious Mowgli-style recipes that take you from couch to curry in 30 minutes or less. As at Mowgli, the focus is on food that's big in flavour but also light, healthy and made from accessible ingredients, often just using what's already in your cupboard or fridge. When Nisha started sharing her ideas for a new cookery book encapsulating this approach on her Mowgli Instagram channel during the spring 2020 lockdown, she was thrilled by the hugely positive response.\u003c\/p\u003e\n\u003cp class=\"\"\u003eFor super usability, the chapters are themed around ingredients — \"Poultry\", \"Meat\", \"Fish\" and \"Vegetables\", with a desserts chapter as well as one called \"Ma, Look Away!\" — for Nisha's favourite pasta dishes. Tantalize your tastebuds with \"Quick Angry Tandoori\" or \"Yoghurt Coriander Turkey\", \"Gingerbread Lamb Steaks\" or \"Keema Toasties\", \"Bengali Fish Curry\" or \"Indian Fish Finger Sandwiches\", \"Back of the Fridge Curry\" or \"Million Dollar Green Dahl\". 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