{"title":"food \u0026 drinks","description":"","products":[{"product_id":"nopi-en","title":"Nopi (EN)","description":"\u003cp\u003eNOPI: THE COOKBOOK includes over 120 of the most popular dishes from Yotam’s innovative Soho-based restaurant NOPI. It’s written with long-time collaborator and NOPI head chef Ramael Scully, who brings his distinctive Asian twist to the Ottolenghi kitchen. Whether you’re a regular at the NOPI restaurant and want to know the secret to your favourite dish or are an Ottolenghi fan who wants to try out restaurant-style cooking, this is a collection of recipes which will inspire, challenge and delight. All recipes have been adapted and made possible for the home cook to recreate at home. They range in their degree of complexity so there is something for all cooks. There are dishes that long-time Ottolenghi fans will be familiar with – a starter of aubergine with black garlic, for example, or the roasted squash with sweet tomatoes – as well as many dishes which will stretch the home cook as they produce some of the restaurant’s signature dishes at home, such as Beef brisket croquettes or Persian love rice. With chapters for starters \u0026amp; sides, fish, meat \u0026amp; vegetable mains, puddings, brunch, condiments and cocktails, a menu can easily be devised for any occasion and purpose.\u003c\/p\u003e","brand":"Ebury Press","offers":[{"title":"Default Title","offer_id":47517010264408,"sku":"14602","price":48.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0726\/7500\/0664\/files\/6917-14601-Nopi_Ottolenghi-1.jpg?v=1736955356"},{"product_id":"plenty","title":"Plenty","description":"","brand":"Ebury Press","offers":[{"title":"Default Title","offer_id":47517011607896,"sku":"14725","price":33.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0726\/7500\/0664\/files\/6915-14725-Ottolenghi_Plenty-1.jpg?v=1736955351"},{"product_id":"jerusalem-en","title":"Jerusalem (EN)","description":"\u003cp\u003eA collection of 120 recipes exploring the flavors of Jerusalem from the New York Times bestselling author of Plenty, one of the most lauded cookbooks of 2011. In Jerusalem, Yotam Ottolenghi and Sami Tamimi explore the vibrant cuisine of their home city—with its diverse Muslim, Jewish, and Christian communities. Both men were born in Jerusalem in the same year—Tamimi on the Arab east side and Ottolenghi in the Jewish west. This stunning cookbook offers 120 recipes from their unique cross-cultural perspective, from inventive vegetable dishes to sweet, rich desserts. With five bustling restaurants in London and two stellar cookbooks, Ottolenghi is one of the most respected chefs in the world; in Jerusalem, he and Tamimi have collaborated to produce their most personal cookbook yet.\u003c\/p\u003e","brand":"Ebury Press","offers":[{"title":"Default Title","offer_id":47517011640664,"sku":"14724","price":33.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0726\/7500\/0664\/files\/6916-14724-Jerusalem_Ottolenghi-1.jpg?v=1736955362"},{"product_id":"plenty-more","title":"Plenty more","description":"\u003cp\u003eLong ago vegetables have outpaced their side position to conquer the main plate, grains celebrated with colour and flair. It’s a revolution that is bold, inspiring and ever-expanding. Yotam Ottolenghi’s Plenty changed the way people cook and eat. Its focus on vegetable dishes, with the emphasis on flavour, original spicing and freshness of ingredients, caused a revolution not just in this country, but the world over. Plenty More picks up where Plenty left off, with 150 more dazzling vegetable-based dishes, this time organised by cooking method. Grilled, baked, simmered, cracked, braised or raw, the range of recipe ideas is stunning. With recipes including Alphonso mango and curried chickpea salad, Membrillo and stilton quiche, Buttermilk-crusted okra, Lentils, radicchio and walnuts with manuka honey, Seaweed, ginger and carrot salad, and even desserts such as Baked rhubarb with sweet labneh and Quince poached in pomegranate juice, this is the cookbook that everyone has been waiting for.\u003c\/p\u003e","brand":"Ebury Press","offers":[{"title":"Default Title","offer_id":47517011706200,"sku":"14726","price":33.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0726\/7500\/0664\/files\/6923-14726-Ottolenghi_Plenty-more-1.jpg?v=1736955358"},{"product_id":"vegetarische-koestlichkeiten","title":"Vegetarische Köstlichkeiten","description":"","brand":"Dorling Kindersley","offers":[{"title":"Default Title","offer_id":47517011935576,"sku":"14728","price":26.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0726\/7500\/0664\/files\/6922-14728-Vegetarische-Koestlichkeiten_Ottolenghi-1.jpg?v=1736955351"},{"product_id":"the-sausage-of-the-future","title":"The Sausage of the Future -","description":"\u003cp\u003eThe future of sausage is at stake. The rise of vegetarianism and veganism signals the retreat of meat production, putting sausages in an existential crisis. The Sausage of the Future is perfectly aware of the environmental pressure caused by meat production and tries to think of alternative ways to preserve the craft of sausage making. Carolien Niebling, editor of this book asked the help of a chef of molecular gastronomy, a master butcher and a designer to examine the tradition of sausage production and came up with new techniques using a range of unaccustomed ingredients, such as nuts, vegetables, and, insects. Highly accessible and beautifully designed, this book will certainly excite the sausage fanatic and the general food enthusiast in the same vein.\u003c\/p\u003e","brand":"écal","offers":[{"title":"Default Title","offer_id":47517038707032,"sku":"18790","price":28.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0726\/7500\/0664\/files\/7046-18790-The-Sausage-of-the-Future_Ecal-1.jpg?v=1736955105"},{"product_id":"japan-easy-de","title":"Japan Easy (DE)","description":"\u003cp\u003eSushi? Easy! Ramen? Easy! Gyoza? Easy! Tempura? Easy! The Japanese cuisine has a reputation of being incredibly difficult and if you think of a sushi-chef-to-be who has to make every day for one year a Tamago before he is even allowed to touch a fish, this might be true. The Japanese kitchen seems full of rules and traditions – it is intimidating! This book shows that there are recipes and dishes that are not just handleable but also very easy and fast. For lovers of Japanese food (which means probably everyone…)\u003c\/p\u003e","brand":"Dorling Kindersley","offers":[{"title":"Default Title","offer_id":47517040017752,"sku":"19014","price":19.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0726\/7500\/0664\/files\/7057-19014-Anderson_Japan-Easy-DE-1.jpg?v=1736955070"},{"product_id":"just-not-kosher","title":"Just Not Kosher","description":"\u003cp\u003eJust Not Kosher is a family celebration of food, bringing together recipes from the kitchen of Steven Morris and photographs by his son Rick Pushinsky. Food is, and always has been, the glue that holds families together. The joy that can be derived from good food, good wine and lively conversation with people you care for cannot be surpassed. It is one of life’s greatest and simplest pleasures. The recipes do not come in the form of a book but as beautiful laminated cards, which make so much more sense if you actually cook after them.\u003c\/p\u003e","brand":"Rick Pushinsky","offers":[{"title":"Default Title","offer_id":47517063938392,"sku":"20586","price":25.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0726\/7500\/0664\/files\/7155-20586-Just-Not-Kosher_Week-1-1.jpg?v=1736954840"},{"product_id":"food-is-fiction","title":"Food is Fiction","description":"\u003cp\u003eInterspersed with a series of stories and many nicely assorted vintage photos, Food is Fiction spotlights the overlooked role of food designers in the food industry. The designers’ part is mainly to transform food into marketable products that attract our attention and make our mouth water through their creative aesthetics, stories and illusions. Eventually, the designer plays a key role in determining which products we pick up in the supermarkets and grocery stores. This book goes into detail – wether it's about early marketing campaigns, gastrophysics, astronaut food or food pornography – and raises questions about the future of the industry and our relation to food in general.\u003c\/p\u003e","brand":"Nai010 Publishers","offers":[{"title":"Default Title","offer_id":47517067215192,"sku":"20643","price":24.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0726\/7500\/0664\/files\/7165-20643-Food-is-Fiction-1.jpg?v=1736954842"},{"product_id":"mold-3-2018","title":"Mold #3 2018","description":"\u003cp\u003eMold magazine is focused on helping create better environment friendly visions about how we produce and consume food. After the two first issues respectively dealing with the role of microbes in producing delicious food and how tableware design and furniture can create new rituals around the dining table, this third issue explores the many ways food waste can be reused as resource for the future, especially that we are currently wasting one third of the total amount of food we produce! Featuring articles on inspiring chefs behind a whole new dining movement, why food waste issues are so relevant for architects to tackle, ideas on the connection between soil design and fighting climate change, what the fridges of the future might look like, and, many more brilliant and inspiring stories.\u003c\/p\u003e","brand":"do you read me?!","offers":[{"title":"Default Title","offer_id":47517068951896,"sku":"21163","price":19.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0726\/7500\/0664\/files\/7168-21163-Mold-3-2018-1-e1614160725124.jpg?v=1736954810"},{"product_id":"eaten-3-2018","title":"Eaten #3 2018","description":"\u003cp\u003eEaten is a new sensational magazine about the history of food, created and edited by food historian Emelyn Rude. In this third edition themed “the food of the gods”, Eaten launches an exploration into how certain eating habits and recipes have emerged from the divine. Featuring stories about the revival of a nearly lost tradition of beer-brewing by the Benedictine monks of St. Wandrille Abbey, some directions on how to make an ancient Roman honey cake, the rite of butter carving in Tibet, and, a selection of poems by Rumi on the beauty of fasting in ramadan.\u003c\/p\u003e\n\u003cp style=\"text-align: left\"\u003e\u003cspan style=\"font-weight: 400\"\u003e“There’s hidden sweetness in the stomach’s emptiness.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: left\"\u003e\u003cspan style=\"font-weight: 400\"\u003eWe are lutes no more, no less. If the soundbox \u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: left\"\u003e\u003cspan style=\"font-weight: 400\"\u003eIs stuffed with anything, no music.” Rumi. \u003c\/span\u003e\u003c\/p\u003e","brand":"do you read me?!","offers":[{"title":"Default Title","offer_id":47517069115736,"sku":"21211","price":17.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0726\/7500\/0664\/files\/7162-21211-Eaten-3-2018-1.jpg?v=1736954800"},{"product_id":"simple-ottolenghi-en","title":"Simple (EN)","description":"\u003cp\u003e130 brand-new dishes that contain all the inventive elements and flavour combinations that Ottolenghi is loved for, but with minimal hassle for maximum joy. \u003cspan class=\"collapseomatic \" id=\"id65367bc9aa825\" tabindex=\"0\" title=\"more\"\u003emore\u003c\/span\u003e\u003c\/p\u003e\u003cdiv id=\"target-id65367bc9aa825\" class=\"collapseomatic_content \"\u003e Bursting with colourful photography, Ottolenghi SIMPLE showcases Yotam’s standout dishes that will suit whatever type of cooking you find easy – whether that’s getting wonderful food on the table in under 30 minutes, using just one pot to make a delicious meal, or a flavoursome dish that can be prepared ahead and then served when you’re ready. \u003c\/div\u003e","brand":"Ebury Press","offers":[{"title":"Default Title","offer_id":47517086613848,"sku":"21152","price":46.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0726\/7500\/0664\/files\/7255-21152-Simple_Yotam-Ottolenghi-1.jpg?v=1736954617"},{"product_id":"flourishing-foodscapes","title":"Flourishing Foodscapes","description":"\u003cp\u003eFlourishing Foodscapes. Designing City-Region Food Systems deals with the global issue of food(scarcity). Thinking about food-related problems and challenges is becoming increasingly important. These issues influence our planet and way of life, but also our everyday existence. Flourishing Foodscapes transcends the field of bottom-up initiatives and private projects. more If we really want to design more sustainable food systems, we will have to think more structurally about changing food provisioning at various levels of scale. Flourishing Foodscapes links research, case studies, and spatial design and takes a step towards a more comprehensive approach to food issues, building on inspiring practices, projects, and designs from all over the world. The term ‘foodscapes’—a combination of food and landscape—refers to the social and spatial organization of networks and systems of food provisioning. In other words, the physical places and social practices of food production, food processing, distribution, sales, preparation, and consumption. Creating future-proof food systems is about addressing their social, economic, and ecological vulnerabilities and sustainabilities. It also relates to how the spatial qualities of the rural and urban landscapes and their use need to adapt and change. Food not only has to do with nutrition but influences a multitude of domains; from health to (eating) culture and from employment to climate change. It has a major impact on the city (especially on consumption and distribution, and, to a lesser extent, on production) and on rural areas (mainly production), but also on the relations between city and countryside, close by as well as far apart.\u003c\/p\u003e","brand":"Valiz","offers":[{"title":"Default Title","offer_id":47517087433048,"sku":"21888","price":24.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0726\/7500\/0664\/files\/7271-21888-Flourishing-Foodscapes_Wiskerke-Verhoeven-1.jpg?v=1736954589"},{"product_id":"simple-de","title":"Simple (DE)","description":"\u003cp\u003eYotam Ottolenghis typischer Stil, überraschende Gerichte aus der orientalischen Küche mit dem gewissen Etwas zu kreieren, wird in „Simple“ komplett neu interpretiert.  Schnelle Feierabendküche oder wohltuendes Soulfood – je nach Laune, Kochstil oder Appetit findet man in Ottolenghis Kochbuch garantiert das passende Gericht.\u003c\/p\u003e","brand":"Dorling Kindersley","offers":[{"title":"Default Title","offer_id":47517092086104,"sku":"22052","price":38.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0726\/7500\/0664\/files\/7304-22052-Simple_Yotam-Ottolenghi_DE-1.jpg?v=1736954505"},{"product_id":"jerusalem","title":"Jerusalem (DE)","description":"","brand":"Dorling Kindersley","offers":[{"title":"Default Title","offer_id":47517092577624,"sku":"13868","price":26.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0726\/7500\/0664\/files\/7309-13868-Jerusalem_Yotam-Ottolenghi-DE-1.jpg?v=1736954475"},{"product_id":"die-wurzeln-des-guten-geschmacks","title":"Die Wurzeln des Guten Geschmacks","description":"\u003cp\u003eWer für den guten Geschmack, für neue, intelligente Lebensmittel kämpft, schützt die biologische Vielfalt und kann damit eine Revolution auslösen. Ein neues Bündnis zwischen Köchen und Bauern ist der natürliche Weg zu nachhaltigen Anbaumethoden und damit zu einem sozialen und kulturellen Wandel: Den Geschmack zu kultivieren lehrt uns, besser und intelligenter zu leben. Carlo Petrini, Gründer von Slow Food und des Agrarnetzwerks Terra Madre, diskutiert mit dem Biologen Stefano Mancuso, der uns in Die Intelligenz der Pflanzen einen neuen Blick auf die Pflanzenwelt eröffnet hat. Die zerstörerische industrielle Landwirtschaft ist gescheitert, da sind sich die beiden Gesprächspartner einig. Statt lebensfeindlicher Monokulturen, der immensen Vergeudung von Nahrungsmitteln und den immer neuen Künstlichkeiten der Star-Gastronomie geht es darum, die Grundlagen einer neuen Kultur des Essens zu schaffen.\u003c\/p\u003e","brand":"Antje Kunstmann","offers":[{"title":"Default Title","offer_id":47517092675928,"sku":"22117","price":10.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0726\/7500\/0664\/files\/7314-22117-Die-Wurzeln-des-Guten-Geschmacks-1.jpg?v=1736954480"},{"product_id":"japan-easy","title":"Japan Easy","description":"\u003cp\u003eJapanEasy is designed to be an introduction to the world of Japanese cooking via some of its most accessible (but authentic) dishes. The recipes here do not ‘cheat’ in any way; there are no inadequate substitutions for obscure ingredients: this is the real deal. Tim starts with some basic sauces and marinades that any will easily ‘Japanify’ any meal, then moves onto favorites such as gyoza, sushi, yakiroti, ramen, and tempura, and introduces readers to new dishes they will love. Try your hand at a range of croquettas, sukiyaki, and a Japanese ‘carbonara’ that will change your life. Recipes are clearly explained and rated according to difficulty, making them easy to follow and even easier to get right.\u003c\/p\u003e","brand":"Hardie Grant","offers":[{"title":"Default Title","offer_id":47517093757272,"sku":"21353","price":35.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0726\/7500\/0664\/files\/7322-21353-Japan-Easy_Tim-Anderson-1.jpg?v=1736954448"},{"product_id":"you-and-i-eat-the-same","title":"You and I Eat the Same","description":"\u003cp\u003eGood food is the common ground shared by all of us, and immigration is fundamental to good food. In eighteen thoughtful and engaging essays and stories, You and I Eat the Same explores the ways in which cooking and eating connect us across cultural and political borders, making the case that we should think about cuisine as a collective human effort in which we all benefit from the movement of people, ingredients, and ideas.more An awful lot of attention is paid to the differences and distinctions between us, especially when it comes to food. But the truth is that food is that rare thing that connects all people, slipping past real and imaginary barriers to unify humanity through deliciousness. Don’t believe it? Read on to discover more about the subtle (and not so subtle) bonds created by the ways we eat.\u003c\/p\u003e","brand":"Artisan","offers":[{"title":"Default Title","offer_id":47517097230680,"sku":"22142","price":18.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0726\/7500\/0664\/files\/7358-22142-You-and-I-Eat-the-Same-1.jpg?v=1736954375"},{"product_id":"cibi","title":"Cibi","description":"","brand":"Hardie Grant","offers":[{"title":"Default Title","offer_id":47517098705240,"sku":"20465","price":28.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0726\/7500\/0664\/files\/7356-20465-Cibi_Simple-Japanese-inspired-meals-1.jpg?v=1736954360"},{"product_id":"the-noma-guide-to-fermentation","title":"The Noma Guide to Fermentation","description":"\u003cp\u003eThe Noma Guide to Fermentation teaches you how to ferment, but foremost it teaches you why – because the flavours will make your food delicious! The book starts with very easy projects and goes on to the complex processes of making shoyu. And yes, you can make your own soy sauce!\u003c\/p\u003e","brand":"Artisan","offers":[{"title":"Default Title","offer_id":47517102473560,"sku":"22175","price":48.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0726\/7500\/0664\/files\/7388-22175-The-Noma-Guide-to-Fermentation-1.jpg?v=1736954293"},{"product_id":"apartamento-cookbook-3","title":"Apartamento Cookbook #3","description":"\u003cp\u003eThis latest edition features recipes from Carmen Vicente Miralles, Daniela Soto-Innes, Darina Allen, David Potes, Evangelia Koutsovoulou, Gioconda Scott, Jessica Wang, Kamal Mouzawak, Khanya Mzongwana, Liana Aghajanian, Lisa Lov, Lode Van Zuylen and Stijn Remi, Loyle Carner, Nuno Mendes, Ruth Rogers, and Tunde Wey, while Stefan Marx has interpreted their recipes in a series of beautiful drawings.\u003c\/p\u003e","brand":"Apartamento","offers":[{"title":"Default Title","offer_id":47517102637400,"sku":"22395","price":25.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0726\/7500\/0664\/files\/7395-Apartamento-Cookbook3-Rice.jpg?v=1736954297"},{"product_id":"apartamento-cookbook-2","title":"Apartamento Cookbook #2","description":"\u003cp\u003eFeaturing: Anissa Helou, Antto Melasniemi, Camille Fourmont, Danny Bowien, David Lane and Marina Tweed, Gabriela Cámara, Ghalia Mahmoud, Kate Levins, Katia and Tatiana Levha, Michele de Liguoro, Mimi Thorisson, Mitch Orr, Nyasha Sakutukwa, Sara Kramer and Sarah Hymanson, Stefano and Max Colombo, and Victoria Eliasdóttir.\u003c\/p\u003e","brand":"Apartamento","offers":[{"title":"Default Title","offer_id":47517102899544,"sku":"11762","price":25.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0726\/7500\/0664\/files\/7392-Apartamento-Cookbook2-Wintersoup.jpg?v=1736954299"},{"product_id":"kinfolk-home","title":"Kinfolk Home","description":"\u003cp\u003eThe Kinfolk Home welcomes readers into 35 homes around the world that reflect some of the key principles of slow living: cultivating community, simplifying our lives and reclaiming time for what matters most. Delving deeper than decor, author Nathan Williams invites each resident to share their values, the ways those ideals have shaped their homes and the ways their homes have in turn shaped them. At the heart of each living space is an aesthetic shaped by the dweller’s idea of what is essential—whether it’s a collection of inherited French antiques, a table long enough for a dinner party of a dozen, a smattering of children’s sketches pasted on the walls or minimalist rooms reserved for creative thought. What each of these homes shares in common is that they’ve been put together carefully, slowly, and with intention.\u003c\/p\u003e","brand":"Kinfolk","offers":[{"title":"Default Title","offer_id":47517107028312,"sku":"19852","price":36.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0726\/7500\/0664\/files\/7426-19852-Kinfolk_Home-1.jpg?v=1736954203"},{"product_id":"rijksmuseum-cookbook","title":"Rijksmuseum Cookbook","description":"\u003cp\u003eThe Rijksmuseum presents a cookbook in which 50 ingredients that define the Dutch kitchen, from potatoes and seaweed to cod and eel, form the basis for 130 dishes, both traditional and modern. moreConceived by culinary journalist Jonah Freud and a team of celebrated and expert chefs from across the Netherlands, including Robert Kranenborg and Jonnie Boer, the recipes are inspired by paintings in the museums collection. Printed on paper reminiscent of parchment, this exceptional book was designed by Irma Boom and features hundreds of colourful images of objects from the collection, attesting to this rich culinary history and the prominent role of food and drink in Dutch culture.\u003c\/p\u003e","brand":"Rijksmuseum","offers":[{"title":"Default Title","offer_id":47517111320920,"sku":"10455","price":46.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0726\/7500\/0664\/files\/7456-10455-Rijksmuseum-Cookbook-1.jpg?v=1736954121"},{"product_id":"the-flavour-thesaurus-en","title":"The flavour Thesaurus (EN)","description":"\u003cp\u003eEver wondered why one flavour works with another? Or lacked inspiration for what to do with a bundle of beetroot? The Flavour Thesaurus is the first book to examine what goes with what, pair by pair. more The book is divided into flavour themes including Meaty, Cheesy, Woodland and Floral Fruity. Within these sections it follows the form of Roget's Thesaurus, listing 99 popular ingredients alphabetically, and for each one suggesting flavour matchings that range from the classic to the bizarre.\u003c\/p\u003e","brand":"Bloomsbury","offers":[{"title":"Default Title","offer_id":47517114892632,"sku":"22618","price":27.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0726\/7500\/0664\/files\/7476-22618-The-flavour-Thesaurus_EN-1.jpg?v=1736954089"},{"product_id":"sweet-yotam-ottolenghi-en","title":"Sweet - Yotam Ottolenghi  (EN)","description":"\u003cp\u003eIn his stunning new baking and desserts cookbook Yotam Ottolenghi and his long-time collaborator Helen Goh bring the Ottolenghi hallmarks of fresh, evocative ingredients, exotic spices and complex flavourings – including fig, rose petal, saffron, aniseed, orange blossom, pistachio and cardamom – to indulgent cakes, biscuits, tarts, puddings, cheesecakes and ice cream. There is something here to delight everyone – from simple mini-cakes and cookies that parents can make with their children to showstopping layer cakes and roulades that will reignite the imaginations of accomplished bakers.\u003c\/p\u003e","brand":"Ebury Press","offers":[{"title":"Default Title","offer_id":47517117874520,"sku":"14727","price":33.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0726\/7500\/0664\/files\/7513-11053-Ottolenghi_Sweet-1.jpg?v=1736954023"},{"product_id":"fare-4-2018-seoul","title":"Fare #4 - Seoul","description":"\u003cp\u003eFare’s issue #4 is a journey to Seoul, where a mid-century miracle swept this small historic city into a twenty-first century megalopolis. Seoul is a city rooted in ancient memory, faith, and tradition. Thoughtful consideration flavors social relationships and every interaction from the corner shop to the boardroom. Glimmering all-night shopping districts–clustered with street food carts and cafes–offer a surreal shopping experience for the city’s most nocturnal. Meanwhile, in industrial back-alleys, improvised eateries grill regional specialties, and noodle houses serve up Northern-rooted classics so beloved, that they facilitate peaceful political dialogue. Heavily inspired by Western ideals, Seoul is an easy, inviting gateway into Korean culture, and an ultra-modern city ready to surpass expectations.\u003c\/p\u003e","brand":"Fare Folk","offers":[{"title":"Default Title","offer_id":47517118923096,"sku":"22822","price":20.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0726\/7500\/0664\/files\/7525-22822-Fare-4-Seoul.jpg?v=1736954010"},{"product_id":"f-food-culture-1-salt","title":"F Food. Culture. #1 Salt","description":"\u003cp\u003eMagazine F #1 is dedicated to salt. Salt is an essential ingredient, a compound of sodium and chlorine, that has enabled people to go on has had a wide impact on society, culture, economy, and of course, people’s lifestyle. read Review\u003c\/p\u003e","brand":"Magazine B","offers":[{"title":"Default Title","offer_id":47517130883416,"sku":"23566","price":30.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0726\/7500\/0664\/files\/7648-23566-F_Food-Culture-1_Salt.jpg?v=1736953712"},{"product_id":"f-food-culture-2-cheese","title":"F Food. Culture. #2 Cheese","description":"\u003cp\u003eMagazine F #2 is dedicated to cheese. Of all the food ingredients available for modern cooking, cheese varieties have strong ties to their roots. In other words, tastes and flavors of cheese vary widely depending on the region of origin and variety.\u003c\/p\u003e\n\u003cp\u003e\u003ca class=\"qbutton with-shadow\"\u003eread Review\u003c\/a\u003e\u003c\/p\u003e","brand":"Magazine B","offers":[{"title":"Default Title","offer_id":47517130981720,"sku":"23567","price":30.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0726\/7500\/0664\/files\/23567-F_Food-Culture-2_Cheese-1.jpg?v=1701104777"},{"product_id":"f-food-culture-3-chicken","title":"F Food. Culture. #3 Chicken","description":"\u003cp\u003eMagazine F #3 is dedicated to chicken. Chicken has been a popular food ingredient, as it is both affordable and highly nutritious, and is relatively easy to produce from reproduction and management. read Review\u003c\/p\u003e","brand":"Magazine B","offers":[{"title":"Default Title","offer_id":47517131112792,"sku":"23568","price":30.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0726\/7500\/0664\/files\/7645-23568-F_Food-Culture-3_Chicken-1.jpg?v=1736953720"},{"product_id":"the-missing-ingredient-jenny-linford-pb","title":"The Missing Ingredient (PB)","description":"\u003cp\u003eThe Missing Ingredient is about what makes good food, and the first book to consider the intrinsic yet often forgotten role of time in creating the flavours and textures we love.moreWritten through a series of encounters with ingredients, producers, cooks, shopkeepers and chefs, exploring everything from the brief period in which sugar caramelises, or the days required in the crucial process of fermentation, to the months of slow ripening and close attention that make a great cheddar, or the years needed for certain wines to reach their peak, Jenny Linford shows how, time and again, time itself is the invisible ingredient. From the patience and dedication of many food producers in fields and storehouses around the world to the rapid reactions required of any home cook at the hob, this book allows us to better understand our culinary lives.\u003c\/p\u003e","brand":"Penguin","offers":[{"title":"Default Title","offer_id":47517137928536,"sku":"23712","price":13.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0726\/7500\/0664\/files\/7680-23712-The-Missing-Ingredient_Linford-1.jpg?v=1736953614"},{"product_id":"a-work-in-progress","title":"A Work in Progress.","description":"\u003cp\u003eA Work in Progress: A Journal is a highly personal document of the creative processes at noma and the challenges faced by its chefs over a twelve-month period in an unspecified year of the restaurant’s history. moreAfter a month of vacation, Redzepi made a resolution to keep a journal and to dedicate a year to the creativity and well-being at noma. The result is an unusually candid, and often humorous, insight into the inner workings of one of the food world’s most creative minds.\u003c\/p\u003e","brand":"Phaidon","offers":[{"title":"Default Title","offer_id":47517152411992,"sku":"23955","price":29.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0726\/7500\/0664\/files\/7734-23955-A-Work-in-Progress-A-Journal-1.jpg?v=1736953436"},{"product_id":"root-to-stem","title":"Root to Stem","description":"\u003cp\u003eRoot to Stem is a seasonal and holistic approach to health that puts plants, herbs and nature at the heart of how we live and eat. It is a new kind of guide that links individual health to our communities and the planet's health to sustain us all.' moreThis perfect companion to the seasons, this book will show you how to take greater control over your own health and well-being, treat everyday ailments, and ensure the sustainability of the planet through discovering how to forage, grow, or shop for plant- and herb-based foods and products. Including: Detox in the spring with sorrel, cleavers and nettles. Harvest summer lime leaf shoots to soothe digestive upsets and feed gut microbes. Bake a Lammas loaf to celebrate the autumnal equinox. Boost your winter immunity with red berries, purple potatoes and rosehips. Root-to-stem eating encourages you to use every edible part of plant, including the leaves, skin, seeds and stalks.\u003c\/p\u003e","brand":"Penguin","offers":[{"title":"Default Title","offer_id":47517163749720,"sku":"24085","price":14.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0726\/7500\/0664\/files\/7799-24085-Root-to-Stem_Alex-Laird-1.jpg?v=1736953207"},{"product_id":"das-noma-handbuch-der-fermentation","title":"Das Noma Handbuch der Fermentation","description":"\u003cp\u003eWie man Koji, Kombucha, Shoyu, Miso, Essig, Garum, milchsauer eingelegte und schwarze Früchte und Gemüse herstellt und damit kocht Fermentation hat sich zum wichtigsten, spannendsten – und gesündesten – Kochtrend entwickelt. Dieses Handbuch zur Fermentation aus dem Forschungslabor und der Küche des Noma ist ein Grundlagenwerk, das neue Maßstäbe setzt.more Im Noma – dem derzeit einflussreichsten Restaurant der Welt – enthält jedes einzelne Gericht etwas Fermentiertes: einen spritzigen Schuss Essig, Miso, das für volles, rundes Aroma sorgt, einen explosiven Tropfen Garum oder schwarzen, fermentierten Knoblauch mit seiner intensiven Süße. Die Fermentation ist, wie Noma-Chef René Redzepi sagt, das Fundament des außergewöhnlichen Aromenspektrums des Restaurants. Redzepi und David Zilber, der das Noma Fermentation Lab leitet, gewähren uns den Zugang zu den jahrelang erforschten Techniken, mit denen das Noma-Team die unterschiedlichsten Lebensmittel fermentiert. Und es ist ihnen ein Anliegen, ihr fundiertes Wissen und die erprobten Methoden nicht nur an Kochprofis, sondern auch an andere Kochbegeisterte weiterzugeben. Im Noma-Handbuch Fermentation finden sich, Schritt für Schritt erklärt, mit 500 Fotografien bebildert, sorgfältig getestet und verständlich beschrieben, Rezepte für Kombucha und Koji, Essig und Shoyu, Miso und Garum, schwarz fermentierte und milchsauer eingelegte Früchte und Gemüse. Zudem zeigt das Buch in über 100 Rezepten, wie man mit den fermentierten Lebensmitteln kocht und die eigene Küche bereichert: mit köstlichen Aromen, überraschenden Geschmacksnuancen – und nicht zuletzt mit Zutaten, deren Bedeutung für die Gesundheit gar nicht hoch genug einzuschätzen ist.\u003c\/p\u003e","brand":"Antje Kunstmann","offers":[{"title":"Default Title","offer_id":47517166764376,"sku":"24143","price":40.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0726\/7500\/0664\/files\/7798-24143-Das-Noma-Handbuch-Fermentation-1.jpg?v=1736953183"},{"product_id":"f-food-culture-6-chocolate","title":"F Food. Culture. #6 Chocolate","description":"\u003cp\u003eMagazine F #6 is dedicated to chocolate. Prepared and processed from cacao beans, chocolate is widely used in dessert menus, thanks to its unique flavors and texture. moreThe scope of its diversity is often compared with that of wine or coffee. About 4.000 years ago, the acient Mayans used cacao in their beverages, and after it was introduced to Europe, it served as a luxury food for the nobles.\u003c\/p\u003e","brand":"Magazine B","offers":[{"title":"Default Title","offer_id":47517167780184,"sku":"24170","price":30.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0726\/7500\/0664\/files\/7805-24170-F_Food-Culture-6_Chocolate-1.jpg?v=1736953165"},{"product_id":"f-food-culture-5-rice","title":"F Food. Culture. #5 Rice","description":"\u003cp\u003eMagazine F #5 is dedicated to rice. Rice, a key ingredient in Asian food culture, has been directly linked to survival itself as a daily stable food. Along with corn and wheat, it is considered one of the world's top food crops, and acts as an essential source of carbohydrates, a nutrient for the human body.\u003c\/p\u003e","brand":"Magazine B","offers":[{"title":"Default Title","offer_id":47517167944024,"sku":"24169","price":30.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0726\/7500\/0664\/files\/7801-24169-F_Food-Culture_5_Rice-1.jpg?v=1736953151"},{"product_id":"f-food-culture-4-tomato","title":"F Food. Culture. #4 Tomato","description":"\u003cp\u003eMagazine F #4 is dedicated to tomato. originating from South America, tomatoes are one of the most produced vegetables in the world along with onions, cucumber, and cabbages. moreThere are over 25.000 species of tomatoes distributed throughout the globe, and they can be used in as many dishes in varied ways as there are varieties.\u003c\/p\u003e","brand":"Magazine B","offers":[{"title":"Default Title","offer_id":47517168042328,"sku":"24171","price":30.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0726\/7500\/0664\/files\/7807-24171-F_Food-Culture-4_Tomato-1.jpg?v=1736953157"},{"product_id":"essen","title":"Essen","description":"\u003cp\u003eSchwimmende Märkte in Thailand, Haute Cuisine aus Frankreich oder die eher verschriene britische Küche – unser Essen ist viel mehr als nur Nahrungsaufnahme. Es erzählt Geschichten, prägt Kulturen, weckt Emotionen. moreKurzum: Essen ist unglaublich symbolträchtig. In diesem Sach- und Lesebuch erhält der Leser eine umfassende Übersicht über die Herkunft von Lebensmitteln und die Entwicklung der Kulinarik der Welt. Das Vorwort der deutschen Ausgabe stammt von Starkoch Jamie Oliver.\u003c\/p\u003e","brand":"Dorling Kindersley","offers":[{"title":"Default Title","offer_id":47517170794840,"sku":"24250","price":29.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0726\/7500\/0664\/files\/7817-24250-Essen-1.jpg?v=1736953105"},{"product_id":"a-very-serious-cookbook","title":"A Very Serious Cookbook","description":"\u003cp\u003eThe first cookbook by the wunderkind New York chef duo Jeremiah Stone and Fabián von Hauske of Contra and Wildair. This is the story of two places beloved by chefs and foodies worldwide – Lower East Side tasting-menu restaurant Contra, and its more casual sister, Wildair. moreThe book exudes the spirit of collaboration and exploration that inspires the chefs' passionately seasonal cooking style, boundary-pushing creativity, and love of natural wine. Narratives explore how and why they developed their signature dishes – many of which are ideal for creative home cooks – and are full of their distinctive wit and personality. A Very Serious Cookbook: Contra Wildair includes a foreword by US comedian and wine lover Eric Wareheim; 85 recipes organized into chapters: Always (mainstay, non-seasonal); Sometimes (hyper-seasonal, guest chef collaborations, international travel inspiration); Never (dishes on the menu once, not existent yet, all important); and Pantry. Photos of plated food, the restaurant, its locality, and travel bring the restaurant and its dishes to life.\u003c\/p\u003e","brand":"Phaidon","offers":[{"title":"Default Title","offer_id":47517172597080,"sku":"24254","price":45.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0726\/7500\/0664\/files\/7816-24254-A-Very-Serious-Cookbook-1.jpg?v=1736953108"},{"product_id":"the-architecture-of-taste","title":"The Architecture of Taste – Pierre Hermé","description":"\u003cp\u003eOn November 27, 2012, world-renowned pastry chef Pierre Hermé arrived at Harvard University from Paris. He brought five chefs, two assistants, 600 sheets of gelatin, 150 eggs, 68 pounds of caster sugar, 40 pounds of unsalted butter, 32 pounds of cream, 25 pounds of milk chocolate couverture, 11 pounds of grated wasabi, and the alchemic techniques to transform these ingredients into an elaborate “lecture de pâtisserie.” moreTogether with Savinien Caracostea and Sanford Kwinter, he methodically deconstructed four conceptual desserts for 400 spectator-diners. The Architecture of Taste recaptures this night and the physiological effects of Hermé’s pastry visions.\u003c\/p\u003e","brand":"Sternberg Press","offers":[{"title":"Default Title","offer_id":47517176430936,"sku":"24298","price":13.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0726\/7500\/0664\/files\/7844-24298-The-Architecture-of-Taste_the-incidents-1.jpg?v=1736953051"},{"product_id":"the-garden-chef","title":"The Garden Chef","description":"\u003cp\u003eFor many chefs, their gardens are a direct extension of their kitchens. Whether a small rooftop in the city for growing herbs and spices, or a larger plot with fruit trees and vegetables, these fertile spots provide the ingredients and inspiration for countless seasonal dishes.moreThe Garden Chef includes more than 100 imaginative garden-focused recipes from the restaurants featured and explores how 40 of the world’s top chefs grown and cook with ingredients they choose to grow in their gardens, and provides a unique source of inspiration for green-fingered food-lovers. Explore fascinating stories and signature recipes from the kitchen gardens of 40 of the world’s best chefs, both established and emerging talents, with a wealth of beautiful images to provide visual inspiration. The list of chefs includes Michel \u0026amp; Sébastien Bras, Manoella Buffara, Magnus Nilsson, Matt Orlando, Simon Rogan, Ben Shewry, and Alice Waters.\u003c\/p\u003e","brand":"Phaidon","offers":[{"title":"Default Title","offer_id":47517176889688,"sku":"24369","price":35.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0726\/7500\/0664\/files\/7846-24369-The-Garden-Chef-1.jpg?v=1736953042"},{"product_id":"breakfast","title":"Breakfast","description":"\u003cp\u003eBreakfast is the most important – and comforting – time of day for billions of people everywhere. Here, for the first time, a collection of hundreds of home-cooking recipes celebrates morning meals as they’re prepared in kitchens across the globe. moreEach recipe is accessible and straightforward, with notes offering cultural context and culinary insight. Whether it’s sweet or not, classic or regional, it’s here: Egyptian Ful Medames (stewed fava beans); Mexican Chilaquiles; Chinese Pineapple Buns; American Scones; Scottish Morning Rolls; and so much more. Featuring contributions from Reem Kassis, Bill Granger, Jason Hammel, Stephen Harris, Clotilde Dusoulier, Harumi Kurihara, Meera Sodha, Alvin Cailan, Fredrik Berselius, and Manoella Buffara.\u003c\/p\u003e","brand":"Phaidon","offers":[{"title":"Default Title","offer_id":47517182820696,"sku":"24354","price":45.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0726\/7500\/0664\/files\/7878-24354-Breakfast-The-Cookbook_Miller-1.jpg?v=1736952930"},{"product_id":"the-kitchen","title":"The Kitchen","description":"\u003cp\u003eDiscover the act of cooking and eating in a creative environment with Studio Olafur Eliasson: The Kitchen.moreFeaturing over 100 vegetarian recipes cooked at Olafur Eliasson’s studio kitchen, these recipes have served as nourishment and source of creative inspiration and communal discussion every day for his staff, artists, and guest collaborators, including René Redzepi and Alice Waters. Foreword by Alice Waters, who has cooked in the kitchen, and shares Olafur’s vision for cooking and eating together as a daily connection that inspires.\u003c\/p\u003e","brand":"Phaidon","offers":[{"title":"Default Title","offer_id":47517186163032,"sku":"24364","price":39.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0726\/7500\/0664\/files\/7903-24364-Studio-Olafur-Eliasson_The-Kitchen-1.jpg?v=1736952872"},{"product_id":"an-illustrated-guide-to-japanese-cooking-and-annual-events","title":"An illustrated Guide to Japanese Cooking and Annual Events","description":"\u003cp\u003eA must-have for any lover of Japanese cuisine, this guide features a heady plethora of ingredients, dishes, tableware, and more. With distinct categories – classic dishes, noodles, sushi, soup stock, herbs and spices, edible wild plants, seasonal confections, tea, and so on – each item is accompanied by an attractive hand-drawn illustration and detailed description. moreThe extensive handbook also includes ceramics, porcelain, tea utensils, kitchen utensils and cookware, and chopsticks. An overview of annual events observed in Japan is also given. The guide’s editorial supervisor is Yukio Hattori, best known as an expert commentator on the Japanese television show ‘Iron Chef’. Find more of Tankosha’s ‘An illustrated Guide to Japanese…’ series here.\u003c\/p\u003e","brand":"Tankosha","offers":[{"title":"Default Title","offer_id":47517187440984,"sku":"18953","price":20.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0726\/7500\/0664\/files\/7894-18953-An-illustrated-Guide-to-Japanese-Cooking-and-Annual-Events_Yukio-1.jpg?v=1736952855"},{"product_id":"fare-5-glasgow","title":"Fare #5 - Glasgow","description":"\u003cdiv id=\"shopify-section-template--21562694631758__rich_text_Cx3ygp\" class=\"shopify-section can-be-fullwidth merged-section supports-absolute-header\" data-js-inert=\"\"\u003e\n\u003cdiv class=\"container--fullwidth    container--negative-margin\"\u003e\n\u003cdiv id=\"element-template--21562694631758__rich_text_Cx3ygp\" class=\"card \n     card--no-radius card--no-sideborders  \n     \n      element--height-small \n     \n  rich-text\"\u003e\n\u003cdiv class=\"rich-text__container rich-text__container--image-top no-image  rich-text__container--fullwidth\"\u003e\n\u003cdiv class=\"rich-text__text \n        align-content align-content--horizontal-left align-content--vertical-middle \n        \n         container--large gutter-top--xlarge gutter-bottom--xlarge\"\u003e\n\u003cdiv class=\"card__text \n          spacing--custom remove-empty-space\"\u003e\n\u003cdiv\u003e\n\u003cp class=\"heading-size--small\"\u003eAn inspired place for young creatives and self-starters, Glasgow is a city full of grit, good humour, and warmth.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"shopify-section-template--21562694631758__text_columns_jeN3jn\" class=\"shopify-section mount-css-slider\" data-js-inert=\"\"\u003e\n\u003cdiv class=\"container--large container--vertical-space-small   remove-empty-space\"\u003e\n\u003cdiv class=\"section-heading section-heading--left section-heading--one-row gutter-bottom--large\"\u003e\n\u003cdiv class=\"section-heading__text remove-empty-space\"\u003e\n\u003cp class=\"section-heading__title text-font--secondary text-size--large\"\u003eInside This Issue:\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"grid grid--layout grid-4 grid-lap-2 grid-palm-1 grid--align-items-stretch\"\u003e\n\u003cdiv id=\"element-text_bhCaRt\" class=\"card card--animation \n         \n        text-align--left\"\u003e\n\u003cdiv class=\"spacing--small remove-empty-space \n           gutter-top--regular  \n          text-align--left\"\u003e\n\u003cdiv class=\"rte remove-empty-space\"\u003e\n\u003cp\u003e\u003cspan class=\"metafield-multi_line_text_field\"\u003eCult favorite Ranjit's Kitchen, where Ranjit and her family bring a mix of locals together over home-cooked Punjabi food\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"element-text_xCnzTh\" class=\"card card--animation \n         \n        text-align--left\"\u003e\n\u003cdiv class=\"spacing--small remove-empty-space \n           gutter-top--regular  \n          text-align--left\"\u003e\n\u003cdiv class=\"rte remove-empty-space\"\u003e\n\u003cp\u003e\u003cspan class=\"metafield-multi_line_text_field\"\u003eLunch with local potter Jono Smart in his studio in the Southside of Glasgow\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"element-text_dwLmA9\" class=\"card card--animation \n         \n        text-align--left\"\u003e\n\u003cdiv class=\"spacing--small remove-empty-space \n           gutter-top--regular  \n          text-align--left\"\u003e\n\u003cdiv class=\"rte remove-empty-space\"\u003e\n\u003cp\u003e\u003cspan class=\"metafield-multi_line_text_field\"\u003eThe socially conscious cafés tackling the city's social inequalities and sustainability issues\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"element-text_Ccdymk\" class=\"card card--animation \n         \n        text-align--left\"\u003e\n\u003cdiv class=\"spacing--small remove-empty-space \n           gutter-top--regular  \n          text-align--left\"\u003e\n\u003cdiv class=\"rte remove-empty-space\"\u003e\n\u003cp\u003e\u003cspan class=\"metafield-multi_line_text_field\"\u003eA conversation with beloved Glasgow-born writer, artist, and playwright Alasdair Gray\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"shopify-section-template--21562694631758__slideshow_AXHJYW\" class=\"shopify-section mount-css-slider mount-slideshow mount-video-background supports-absolute-header\" data-js-inert=\"\"\u003e\n\u003cdiv id=\"slider-template--21562694631758__slideshow_AXHJYW\" class=\"container--fullwidth   container--vertical-space  remove-empty-space reduce-margin-if-first\"\u003e\n\u003cdiv class=\"css-slider-viewport auto-height\"\u003e\n\u003cdiv class=\"css-slider-holder\"\u003e\n\u003cdiv class=\"css-slider-container\"\u003e\n\u003cdiv class=\"grid grid--slider grid-1 grid--gap-none\"\u003e\n\u003cdiv id=\"element-image_DtPWYK\" class=\"card card--fullwidth card--no-radius card--no-borders js-slider-item css-slide css-slide--snap css-slide-active\" data-index=\"1\"\u003e\n\u003cdiv class=\"container--large gutter-top--xlarge gutter-bottom--xlarge container--large-with-mobile-padding  align-content align-content--horizontal-left align-content--vertical-bottom card__text-parent\"\u003e\n\u003cdiv class=\"card__text  spacing--custom remove-empty-space\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"card__image card__image--background lazy-image--revealed\" aria-hidden=\"true\"\u003e\n\u003cfigure class=\"lazy-image lazyloaded lazy-image--revealed\" data-ratio=\"1.5\" data-crop=\"true\"\u003e\u003c\/figure\u003e\n\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Fare Folk","offers":[{"title":"Default Title","offer_id":47517205889368,"sku":"24958","price":20.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0726\/7500\/0664\/files\/7977-24958-Fare-5-Glasgow-1.jpg?v=1736952703"},{"product_id":"food-the-history-of-taste","title":"Food","description":"","brand":"Thames \u0026 Hudson","offers":[{"title":"Default Title","offer_id":47517209723224,"sku":"25023","price":17.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0726\/7500\/0664\/files\/7983-25023-Food_The-History-of-Taste-1.jpg?v=1736952656"},{"product_id":"speisekammer","title":"Speisekammer","description":"\u003cp\u003eDie meisten Lebensmittel des täglichen Bedarfs lassen sich tatsächlich auch zu Hause herstellen. Selbst gemacht sind Milchprodukte, Würzsoßen oder Brot schmackhafter und gesünder, denn auf industrielle Zutaten kann bewusst verzichtet werden. Mit über 350 Rezepten bietet dieses Buch alle Grundlagen, um die Speisekammer in eine wahre Schatzkammer zu verwandeln.\u003c\/p\u003e","brand":"Hölker","offers":[{"title":"Default Title","offer_id":47517210640728,"sku":"25051","price":36.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0726\/7500\/0664\/files\/7992-25051-Speisekammer.jpg?v=1736952630"},{"product_id":"east","title":"East","description":"\u003cp\u003eThis book is also available in German. Modern, vibrant, fuss-free food made from British ingredients but with an Eastern slant, Meera Sodha‘s ‘East’ is a must-have whether you’re vegan, vegetarian, or simply want to eat more delicious meat-free food.moreDrawing from her ‘New Vegan’ Guardian column, Meera Sodha’s stunning new collection also features plenty of brand-new recipes inspired by a wide range of Asian cuisines. There are noodles, curries, rice dishes, tofu, salads, sides and sweets, all surprisingly easy to make and bursting with exciting flavours. Taking you from India to Indonesia, Singapore to Japan, by way of China, Thailand, and Vietnam, East will show you how to whip up a chard potato and coconut curry and a swede laksa; how to make Kimchi pancakes, delicious dairy free black dal, and chilli tofu. There are sweet potato momos for snacks and unexpected desserts like salted miso brownies and a no-churn Vietnamese coffee ice-cream.\u003c\/p\u003e","brand":"Penguin","offers":[{"title":"Default Title","offer_id":47517219258712,"sku":"25284","price":26.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0726\/7500\/0664\/files\/8066-25284-East_120-Vegan-and-Vegetarian-Recipes-from-Bangalore-to-Beijing-1.jpg?v=1736952267"},{"product_id":"authentisch-japanisch","title":"Authentisch Japanisch","description":"\u003cp\u003eOb Sushi, Ramen oder Snacks im Izakaya-Style – japanische Gerichte sind gesund, lecker und im Trend. Mit Aya Nishimura’s japanischen Kochbuch zaubern Sie fernöstliche Aromen auf den Teller – viel schneller und einfacher als Sie bisher vielleicht vermutet haben. moreAlle japanischen Rezepte in diesem Buch lassen sich mit wenigen Grundzutaten aus Supermarkt oder Asialaden (wie Sojasauce, Misopasten, Saké, Dashibrühe oder Mirin) ganz leicht nachkochen und schmecken genauso authentisch und köstlich wie in Tokio, Kyoto \u0026amp; Co.\u003c\/p\u003e","brand":"Dorling Kindersley","offers":[{"title":"Default Title","offer_id":47517224206680,"sku":"25340","price":19.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0726\/7500\/0664\/files\/8079-25340-Authentisch-Japanisch-1.jpg?v=1736952176"},{"product_id":"bastard-cookbook","title":"Bastard Cookbook","description":"\u003cp\u003eRirkrit Tiravanija and Antto Melasniemi have a shared appreciation for breaking the rules, so this book is less of a “coffee table cookbook” and more like its twisted sister. moreIt comprises a collection of texts, exhortations, culinary scenarios, and ingredients and preparations, and is intended to liberate the modern gourmand from essentialism. The authors offer what one could refer to as an “adulterated” fare to its purist counterpart, with over 50 preposterous recipes. Through a collaborative exploration into the realms of food and cosmopolitanism, the cookbook proposes that the key to appreciating the idiosyncrasies of an unfamiliar culture is perhaps through a hybridised form. read Review\u003c\/p\u003e","brand":"Garret","offers":[{"title":"Default Title","offer_id":47517232136536,"sku":"25635","price":34.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0726\/7500\/0664\/files\/8150-25635-Bastard-Cookbook-1.jpg?v=1736951998"}],"url":"https:\/\/doyoureadme.de\/collections\/food-drinks.oembed?page=14","provider":"do you read me?!","version":"1.0","type":"link"}