{"title":"Cookbooks","description":null,"products":[{"product_id":"more-is-more","title":"More Is More","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eLearn to cook with confidence and unbridled joy in 100 big, bold, flavourful recipes from \u003cem\u003eNew York Times\u003c\/em\u003e bestselling author Molly Baz.\u003c\/p\u003e\n\u003cp\u003eIt’s time to crank up the heat and lose the measuring spoons because the secret to cooking is hiding in one simple motto: MORE IS MORE. In her bestselling debut cookbook,\u003cem\u003e \u003c\/em\u003e\u003cem\u003eCook This Book\u003c\/em\u003e, Molly Baz taught the cooking essentials and put her love for mortadella and dill on blast. In \u003cem\u003eMore Is More\u003c\/em\u003e, she’s teaching cooks how to level up their cooking, loosen up in front of that ripping hot pan, and seek deliciousness at all costs. \u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eMore Is More \u003c\/em\u003eis a philosophy that encourages more risk-taking, better intuition, fewer exact measurements, and a “don’t stop ‘til it tastes delicious” mentality. \u003c\/p\u003e\n\u003cp\u003eThe recipes in More Is More are fit for any day of the week and for cooks of all skill levels. Each recipe will teach a technique or flavour combination that takes Molly’s maximalist, “leave no flavour on the cutting board” approach. So crank your ovens! Grab a fat pinch of salt! And if you’re going to use an ingredient, truly use it. Just one lonely clove of garlic? Not in this cookbook! \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e11\" x 9\"\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e304 Pages\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eHardcover\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eABOUT\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv class=\"bio\" data-mce-fragment=\"1\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003eMolly Baz\u003cspan\u003e is a \u003c\/span\u003eNew York Times \u003cspan\u003ebestselling cookbook author, recipe developer, and video host whose number one goal in life is to convince the world that cooking is fun and not tha\u003c\/span\u003e\u003cspan\u003et hard to do if you’re properly set up. She\u003cmeta charset=\"utf-8\"\u003e lives in Los Angeles, California with her husband, Ben, and their dog, Tuna. In addition to her cookbooks, Molly has a digital recipe club, a natural wine company, and a hit Youtube series.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Molly Baz","offers":[{"title":"Default Title","offer_id":44213548318941,"sku":"","price":48.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0276\/1133\/2701\/files\/1_46d15895-619d-4617-926d-22b0b5efb197.png?v=1698444760"},{"product_id":"night-market","title":"Night + Market","description":"\u003cdiv id=\"mobile-about-the-book\"\u003e\n\u003cdiv class=\"slot product-about 9780451497871 isbn-related seemoreenable show opened\" id=\"seemore-0\" height-fold=\"377\" target-height=\"401.516\"\u003e\n\u003csection class=\"overview\"\u003e\n\u003cp\u003eIf you love to eat Thai food, but don’t know how to cook it, Kris Yenbamroong wants to solve your problems. His brash style of spicy, sharp Thai party food is created, in part, by stripping down traditional recipes to wring maximum flavor out of minimum hassle. Whether it’s a scorching hot crispy rice salad, lush coconut curries, or a wok-seared pad Thai, it’s all about demystifying the universe of Thai flavors to make them work in your life.\u003cbr\u003e \u003cbr\u003eKris is the chef of Night + Market, and this cookbook is the story of his journey from the Thai-American restaurant classics he grew eating at his family’s restaurant, to the rural cooking of Northern Thailand he fell for traveling the countryside. But it’s also a story about how he came to question what authenticity really means, and how his passion for grilled meats, fried chicken, tacos, sushi, wine, and good living morphed into an L.A. Thai restaurant with a style all its own.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp class=\"slot-header\" data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"slot-header\" data-mce-fragment=\"1\"\u003e10.25\" x 8.75\"\u003c\/p\u003e\n\u003cp class=\"slot-header\" data-mce-fragment=\"1\"\u003e320 Pages\u003c\/p\u003e\n\u003cp class=\"slot-header\" data-mce-fragment=\"1\"\u003eHardcover\u003c\/p\u003e\n\u003cp class=\"slot-header\" data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eABOUT\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"slot-header\" data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eKris Yenbamroong has been featured in every major food publication, from Bon Appétit to Food \u0026amp; Wine to the New York Times, and was a James Beard Award semifinalist. He also has ties to the fashion and art worlds: he worked for photographer Richard Kern; he has appeared in ads for J Crew and in magazines like Details and Esquire and on Vice.com. His restaurant group, Night + Market, is arguably the most talked about, lauded, and nationally recognized restaurant in Los Angeles.\u003c\/span\u003e\u003c\/p\u003e","brand":"Kris Yenbamroong","offers":[{"title":"Default Title","offer_id":44488644853981,"sku":"","price":50.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0276\/1133\/2701\/files\/1_9e6e3ade-f874-4848-8304-13515c581749.png?v=1706036614"},{"product_id":"salad-pizza-wine-and-many-more-good-things-from-elena","title":"Salad Pizza Wine","description":"\u003cp\u003e\u003cspan\u003eA different kind of cookbook, from a different kind of restaurant. The team behind the award-winning Montreal pizza joint Elena presents \u003c\/span\u003e\u003ci\u003eSalad Pizza Wine\u003c\/i\u003e\u003cspan\u003e, delivering recipes for all of life's good things, with fresh, delicious and easy-to-recreate takes on modern Italian dishes.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eMore than a collection of recipes, \u003c\/span\u003e\u003ci\u003eSalad Pizza Wine\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003eshares Elena's passion for natural wines too -the wine part of \u003c\/span\u003e\u003ci\u003eSalad Pizza Wine\u003c\/i\u003e\u003cspan\u003e- as well as their goofs and thoughts on living a fuller life. The authors-Janice, Stephanie, Ryan, Marley-were part of Elena's opening team who came together, burnt out from years in the restaurant industry and ready to start afresh. Their answer was to create a restaurant that was also a healthy working environment (gasp). At Elena, it's all about making the most of a good thing-and the same goes for this book. Whether it's planning a dinner (salad, pizza, wine? pizza, pasta, dessert? salad, meat, hoagie?), or letting go of stuff that no longer serves you, \u003c\/span\u003e\u003ci\u003eSalad Pizza Wine\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003eencourages you to choose your own adventure-both in the kitchen and in life.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eWritten in a self-deprecating, tongue-in-cheek style, this is a cookbook you'll really want to cook from, as well as to read. Because what's better than cooking beautiful food, being kind to those around us and laughing as we all try to figure it out?\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e\u003cspan\u003e10\" x 8\" x 1\"\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e304 Pages\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003eHardcover\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eABOUT\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e\n\u003cmeta charset=\"utf-8\"\u003eElena opened in Montreal in 2018 as a restaurant with kindness, generosity and authenticity at its heart. Janice Tiefenbach is the executive chef of Elena and the co-owner of Gia Vin \u0026amp; Grill; Stephanie Mercier Voyer is a writer whose work has appeared in \u003ci\u003eElle\u003c\/i\u003e and \u003ci\u003eenRoute\u003c\/i\u003e magazine amongst many other publications; Ryan Gray is the co-owner of Elena, Nora Gray and Gia Vin \u0026amp; Grill; Marley Sniatowsky is the co-owner of Elena and Gia Vin \u0026amp; Grill.\u003cbr\u003e\n\u003c\/div\u003e","brand":"Janice Tiefenbach","offers":[{"title":"Default Title","offer_id":45091298738397,"sku":null,"price":38.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0276\/1133\/2701\/files\/DONOTEDIT-GREYSQAURE-6.png?v=1714494946"},{"product_id":"matty-matheson-soups-salads-sandwiches","title":"Matty Matheson: Soups, Salads, Sandwiches","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eThe acclaimed chef, \u003ci\u003eNew York Times\u003c\/i\u003e bestselling author, and executive producer and actor on \u003ci\u003eThe Bear,\u003c\/i\u003e redefines cooking’s iconic trinity: soups, salads, and sandwiches.\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eChances are you’ve eaten a soup, salad, or sandwich in the past day (or maybe all three). This trio makes up so many of our meals but is rarely given the attention it deserves–until now. Matty Matheson, known for his bold, innovative flavors, has created a cookbook that will revolutionize how you think of these kitchen basics. This book is for anyone and everyone, offering up Matty’s signature twists on the classics, delivered with minimal effort for maximum flavor.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eFind your favorite combination by mixing and matching dishes like:\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eSoups\u003c\/b\u003e: Giant Meatball Soup; Crab Congee; Creamy Sausage Soup with Rapini and Tortellini; Caldo de Pollo\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eSalads\u003c\/b\u003e: Everyone’s Mom’s Macaroni and Tuna Salad; Griddled Salami Panzanella Salad; Peaches with Goat Cheese, Mint, Honeycomb, Olive Oil, and Espellete\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eSandwiches\u003c\/b\u003e: Cubano; Italian Combo; Sun Warmed Tomato Sandwich; Banana Bread French Toast with Fried Egg, Peameal Bacon, and Maple Syrup\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003ePacked with character, personal stories, scrumptious recipes, and vivid photographs of a day-in-the-life with Matty and his family, \u003c\/span\u003e\u003ci\u003eSoups, Salads, Sandwiches\u003c\/i\u003e\u003cspan\u003e will have you fearlessly whipping up your own combinations in the kitchen.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e10\" x 8\"\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e368 Pages\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eHardcover\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eABOUT\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eMatty Matheson is a \u003ci\u003eNew York Times\u003c\/i\u003e bestselling author as well as an executive producer and actor on the Emmy and Golden Globe award-winning show \u003ci\u003eThe Bear\u003c\/i\u003e. Matty owns Cassoulet Palace Inc. and is a partner in Our House H.C., Blue Goose Farm, Rosa Rugosa, Matheson Cookware, and Matheson Food Company. He lives in Ridgeway, Ontario, Canada with his wife and three children.\u003c\/span\u003e\u003c\/p\u003e","brand":"Matty Matheson","offers":[{"title":"Default Title","offer_id":45857981432029,"sku":"","price":48.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0276\/1133\/2701\/files\/1_b3738494-5814-45f3-ac1c-cb4aa82f2472.png?v=1732134251"},{"product_id":"the-official-stardew-valley-cookbook","title":"The Official Stardew Valley Cookbook","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eThe first official cookbook from the immensely popular \u003ci\u003eStardew Valley, \u003c\/i\u003efeaturing more than 50 delightful recipes straight out of the video game.\u003cbr\u003e\u003cspan\u003e \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eWelcome to Stardew Valley, where each season brings a new crop of bountiful food to make for friends and family. From farm staples like veggies, fruit, milk, and eggs to foraged mushrooms and berries to fresh fish, there’s always something delicious to put on the table. These 50 recipes are based on in-game meals and food, allowing you to cook and eat all your home-grown and fresh-caught ingredients in real life. \u003c\/span\u003e\u003ci\u003eThe Official Stardew Valley Cookbook\u003c\/i\u003e\u003cspan\u003e is organized by season and has recipes from your favourite characters, including the Queen of Sauce and Gus at the Stardrop Saloon. Written in collaboration with independent game creator ConcernedApe and packed with original illustrations and food photography, \u003c\/span\u003e\u003ci\u003eThe Official Stardew Valley Cookbook\u003c\/i\u003e\u003cspan\u003e helps you bring the Valley’s incredible flavours to the dinner table, giving you the energy \u003c\/span\u003e\u003ci\u003eto take on the world.\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e9\" x 8\"\u003c\/p\u003e\n\u003cp\u003e192 Pages\u003c\/p\u003e\n\u003cp\u003eHardcover\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eABOUT\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan class=\"a-text-bold\"\u003eEric “ConcernedApe” Barone\u003c\/span\u003e\u003cspan\u003e is a video game developer, video game designer, artist, composer, and musician best known for being the sole creator and programmer behind the smash hit \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eStardew Valley\u003c\/span\u003e\u003cspan\u003e. \u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003cbr\u003eBorn and raised in Canton, Ohio, \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eRyan Novak\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003ehas been a gamer almost since he learned to walk, having cut his teeth on an Atari 2600 joystick. His writing credits include the \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eStardew Valley Guidebook\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003eand the \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eHollow Knight Wanderer’s Journal\u003c\/span\u003e\u003cspan\u003e; he has also contributed to many other video game-related books as an editor, producer, or whatever the situation calls for.\u003c\/span\u003e\u003c\/p\u003e","brand":"ConcernedApe \u0026 Ryan Novak","offers":[{"title":"Default Title","offer_id":45858119581917,"sku":"","price":38.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0276\/1133\/2701\/files\/1_f4df7399-2753-44f9-949e-65f7d54afb56.png?v=1732141902"},{"product_id":"koreaworld-a-cookbook","title":"Koreaworld: A Cookbook","description":"\u003cdiv id=\"mobile-about-the-book\"\u003e\n\u003cdiv class=\"slot product-about 9780593235942 isbn-related seemoreenable show opened\" id=\"seemore-0\" height-fold=\"377\" target-height=\"835.695\"\u003e\n\u003csection class=\"overview\"\u003e\n\u003cp\u003eA vibrant exploration of Korean cuisine, both in Korea and in Koreatowns around the globe, with more than 75 bold, flavour-packed recipes and stunning photography from the \u003cem\u003eNew York Time\u003c\/em\u003es bestselling authors of \u003cem\u003eKoreatown\u003c\/em\u003e.\u003cbr\u003e\u003cbr\u003eJoin chef Deuki Hong and journalist Matt Rodbard as they take an insider’s look at the exciting evolution of Korean food through stories of chefs and home cooks, as well as recipes that are shaping modern Korean cuisine, including sweet-spicy barbecue, creative rice and seafood dishes, flavour-bombed stews, and KPOP-fueled street food.\u003cbr\u003e\u003cbr\u003e\u003cem\u003eKoreaworld\u003c\/em\u003e takes readers into the bustling metropolis of Seoul, where the modern-day barbecue scene is pushing into new territory with recipes like Smoked Giant Short Ribs cooked over hay and where the city’s third-wave coffee culture is exploding. Deuki and Matt also visit Jeju Island, where seafood dishes like Jeju Whole Fried Smashed Rock Fish rule supreme, and they explore the plant-based temple cuisine found in the rural province of Jeolla-do, with dishes such as Cold Broccoli Salad with Ssamjang Mayo. The tour continues with late-night food adventures in Los Angeles and stops in the kitchens of innovative chefs from New York City to Portland who are putting modern spins on Korean classics with dishes like Rice and Ginseng–Stuffed Roast Chicken, Grilled Kimchi Wedge Salad, Kkaennip Pesto, and Pineapple Kimchi Fried Rice. Filled with recipes, stories, and conversations of Korean food’s global evolution, \u003cem\u003eKoreaworld\u003c\/em\u003e is essential reading for anyone curious about the future of food.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e10\" x 8\"\u003c\/p\u003e\n\u003cp\u003e304 Pages\u003c\/p\u003e\n\u003cp\u003eHardcover\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eABOUT\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eDeuki Hong is a Korean American executive chef and owner of Sunday Bird in San Francisco. A graduate of The Culinary Institute of America, Deuki first began working as a line cook at Centrico in New York City, then went on to Momofuku and Jean-Georges. He was the executive chef of Kang Ho Dong Baekjeong, which caught the attention of top chefs including Anthony Bourdain, Benu’s Corey Lee, and David Chang.\u003cbr\u003e\u003cbr\u003eMatt Rodbard is a writer, editor, and author of food and culture books with more than two decades of experience working in television, magazines, book publishing, and online media. He’s the co-author of \u003ci\u003eKoreatown \u003c\/i\u003eand \u003ci\u003eFood IQ\u003c\/i\u003e, and the Founding Editor of online food and culture magazine TASTE, winner of two James Beard Awards. His writing has appeared in the \u003ci\u003eNew York Times\u003c\/i\u003e, the \u003ci\u003eWall Street Journal\u003c\/i\u003e, \u003ci\u003eTravel + Leisure\u003c\/i\u003e, \u003ci\u003eBon Appétit\u003c\/i\u003e, \u003ci\u003eSaveur\u003c\/i\u003e, and \u003ci\u003eGQ\u003c\/i\u003e.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"mobile-listen-to-a-clip\"\u003e\u003c\/div\u003e\n\u003cdiv id=\"mobile-also-in-series\"\u003e\u003ca name=\"#alsoinseries\" id=\"alsoinseries\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cdiv id=\"mobile-also-by-author\"\u003e\u003c\/div\u003e\n\u003cdiv id=\"mobile-author-spotlights\"\u003e\u003c\/div\u003e\n\u003cdiv id=\"mobile-second-product-detail\"\u003e\u003c\/div\u003e\n\u003cdiv id=\"desktop-praise\" data-return-id=\"mobile-praise\"\u003e\n\u003ca name=\"#praise\" id=\"praise\"\u003e\u003c\/a\u003e\n\u003cdiv class=\"slot product-praise seemoreenable\" id=\"seemore-2\" height-fold=\"280\" target-height=\"1566.95\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Deuki Hong \u0026 Matt Rodbard","offers":[{"title":"Default Title","offer_id":45863992295645,"sku":"","price":48.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0276\/1133\/2701\/files\/1_67ec398c-b509-4335-937f-047ed2823d54.png?v=1732302077"},{"product_id":"galette","title":"Galette!","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003eThe genius galette—unfussy, easy to make, and fully customizable—is presented in 50 mouthwatering recipes in a book that every baker needs in their library.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe galette is a rustic, freeform tart. It requires a few simple ingredients, and minimal equipment, meaning that with some pantry basics, a home cook can put one together for no more than the cost of fresh (or frozen!) produce. A galette can be sweet or savory, filled with any imaginable combination of fruits or veggies, meats, cheeses, and spices. Great for a party, they can be prepared in advance, but they also come together quickly when you’re in a pinch—and galettes can be made year-round with whatever produce is available. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003eGalette!\u003c\/i\u003e\u003cspan\u003e celebrates this humble pastry, offering easy-to-follow and customizable recipes. With one basic crust recipe, endless galette possibilities are within reach. Incorporate summer’s bounty into a galette with peaches and granola or use pantry items in a galette with marinated artichokes and tomatoes. Brown-Buttered Apples and Honey, rolled out and baked like a slab pie, is the perfect dessert for a crowd, while individual Lemony Spinach and Rice galettes work well for a family dinner. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eNo matter the filling, galettes are the ideal, foolproof bake for home cooks.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e9\" x 8\"\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e240 Pages\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eHardcover\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eABOUT\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eRebecca Firkser is a Brooklyn-based writer and cook. Her recipes and writing have appeared in \u003c\/span\u003eBon Appètit,\u003cspan\u003e Food52, TASTE, Eater, and Epicurious, among others. She writes a newsletter, Nickel \u0026amp; Dine, celebrating budget-based recipes that are flavourful and exciting.\u003c\/span\u003e\u003c\/p\u003e","brand":"Rebecca Firkser","offers":[{"title":"Default Title","offer_id":46506410410205,"sku":null,"price":40.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0276\/1133\/2701\/files\/1_6a869819-441e-497a-b600-0f55760b7d47.png?v=1750369324"},{"product_id":"salad-freak","title":"Salad Freak","description":"\u003cp\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eA \u003ci\u003eUSA Today\u003c\/i\u003e and \u003ci\u003ePublishers Weekly\u003c\/i\u003e bestseller, \u003ci\u003eSalad Freak\u003c\/i\u003e features delicious and beautiful recipes from Martha Stewart’s personal salad chef and the self-proclaimed “Bob Ross of salads.”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eOffering more than 100 inspired recipes, recipe developer and food stylist Jess Damuck shares her passion for making truly delicious salads. \u003ci\u003eSalad Freak\u003c\/i\u003e encourages readers to discover and embrace their own salad obsessions. With the right recipes, you will want to eat salad for every meal and never get bored.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eBy playfully combining colour, texture, shape, and, of course, flavor, Damuck demonstrates how a little extra effort in the kitchen can be meditative, delicious, and fun. The recipes—such as her Citrus Breakfast Salad; Tea-Smoked Chicken and Bitter Greens Salad; Caesar Salad Pizza Salad; and Roasted Grapes, Ricotta, Croutons, and Endive Salad—are meant to be hearty enough for a meal all year round but versatile enough to be incorporated into a larger menu.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eFor Damuck, the perfect salad balances each bite, with something tart enough to twinge your cheeks, something sweet to balance out the bitter, and something with a little salty crunch to finish. \u003ci\u003eSalad Freak\u003c\/i\u003e is not just about eating to feel good; it’s about confidently combining flavors to create fresh, bright, and satisfying meals that you will want to make again and again.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e9\" x 8\"\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e272 Pages\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eHardcover\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eABOUT\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan class=\"a-text-bold\"\u003eJess Damuck\u003c\/span\u003e\u003cspan\u003e has worked with Martha Stewart for the past decade as a food editor, producer, food stylist, and personal salad maker, including on VH1’s \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eMartha and Snoop\u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003e’\u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003es Potluck Dinner Party\u003c\/span\u003e\u003cspan\u003e. Damuck has also worked at \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eBon\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eAppétit\u003c\/span\u003e\u003cspan\u003e, Food Network, Apartment Therapy, and Vox Creative, and has produced thousands of food-related web videos for clients. She does an Instagram show called #3hoursalads and has a monthly menu and playlist newsletter called \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eSomething Fussy\u003c\/span\u003e\u003cspan\u003e. Damuck recently worked as a culinary producer for a forthcoming Duff Goldman\/Jim Henson Company production. Last year, she guest-starred with Martha in one of the final episodes of HBO’s \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eHigh Maintenance\u003c\/span\u003e\u003cspan\u003e. She lives in both Brooklyn and Los Angeles.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Jess Damuck","offers":[{"title":"Default Title","offer_id":46592844890333,"sku":null,"price":44.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0276\/1133\/2701\/files\/1_0897f767-ccab-4b49-af8d-f400682cbfee.png?v=1753119223"},{"product_id":"robertas-still-cookin","title":"Roberta's: Still Cookin'","description":"\u003cp\u003e\u003cspan\u003eOriginally nestled in the heart of Bushwick, the ever-hip restaurant Roberta’s has been serving up good vibes and tasty bites to a cohort of loyal customers from around the globe. Once widely known for its perfectly charred pizzas, the restaurant now sees loyal regulars and international foodies alike flock in search of elevated, unfussy pastas, salads, meats, desserts, and mind-bending cocktails. Since its inception in 2008, the Roberta’s universe has grown to include a restaurant in Culver City, Los Angeles, as well as in Grand Central Station and the East Village in New York, along with endless pop-ups around the U.S., including fixtures at Frieze Art Fair in L.A. and New York.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis book offers a one way-ticket to the Roberta’s universe, packed with never-before-published recipes from the ever-evolving menu, alongside signature graphics, photographs, drawings, and stories from the restaurant responsible for single-handedly making pizza cool again. Hoy and Mirarchi explore the eight pillars of the Roberta’s menu: pantry, charcuterie, vegetables, grill, pizzas, pastas, drinks, and desserts. All-new recipes include signature pizzas like the Famous Original, the Bee Sting, and Team Zissou, as well as classics like Green Lettuces, Cacio e Pepe, and Clam Tagliatelle.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e12\" x 9\"\u003c\/p\u003e\n\u003cp\u003e256 Pages\u003c\/p\u003e\n\u003cp\u003eHardcover\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eABOUT\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003eCarlo Mirarchi and \u003cmeta charset=\"utf-8\"\u003eBrandon Hoy are the co-owners of Roberta’s.\u003cbr\u003e\u003c\/p\u003e","brand":"Carlo Mirarchi \u0026 Brandon Hoy","offers":[{"title":"Default Title","offer_id":46758027198685,"sku":null,"price":55.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0276\/1133\/2701\/files\/DONOTEDIT-GREYSQAURE_26.png?v=1757364824"},{"product_id":"the-social-food","title":"The Social Food: Home Cooking Inspired By The Flavours Of The World","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eSophisticated, accessible recipes with international flair from the most exciting duo in the Parisian culinary scene that will impress any foodie at your next dinner party.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eDiscerning epicureans, look no further. Presented by Shirley Garrier and Mathieu Zouhairi, the duo behind The Social Food, this beautiful cookbook is \u003c\/span\u003e\u003ci\u003ethe\u003c\/i\u003e\u003cspan\u003e must-have guide for anyone looking to master their unique take on shopping for, preparing—and most importantly—enjoying good food. Inspired by their love for travel, their contemporary approach to cooking is enhanced by ingredients and techniques brought back from their numerous voyages.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBlending French, Japanese, Vietnamese, Italian, and Spanish culinary traditions, each recipe packs complex flavours while requiring minimal effort using simple, everyday ingredients that anyone can source. With sandwiches, rice, soups, fish, desserts, pasta, cocktails, and more, the dynamic plates radiate freshness and vibrancy. Captured during the duo’s travels, gorgeous images of ingredients and local food shops punctuate the dishes. From a sardine banh mi and mushroom rigatoni to ramen with winter vegetables and a burnt cheesecake with dark chocolate and mezcal\u003c\/span\u003e\u003ci\u003e,\u003c\/i\u003e\u003cspan\u003e each plate is perfectly adapted for seasoned cooks and amateur home chefs alike. This is the food that will guarantee “Wow, this is amazing!” at your next gathering.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e8\" x 6\"\u003c\/p\u003e\n\u003cp\u003e320 Pages\u003c\/p\u003e\n\u003cp\u003eHardcover\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eABOUT\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003eShirley Garrier and Mathieu Zouhairi\u003cspan\u003e are the founders of The Social Food, a creative studio specializing in food design, styling, and photography. Known for their immensely popular Instagram account, where they share recipes and explore the world of cooking, they work in collaboration with the most acclaimed chefs and restaurants in Paris.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Shirley Garrier \u0026 Mathieu Zouhairi","offers":[{"title":"Default Title","offer_id":46758057312477,"sku":null,"price":55.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0276\/1133\/2701\/files\/1_f38b1865-3fa2-4287-85f3-c6c7ad089d47.png?v=1757365718"},{"product_id":"soju-party","title":"Soju Party","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eThe ultimate guide to drinking (and eating) like a Korean! Recipes for cocktails, bomb shots, drinking food, hangover cures, and much more. \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eDrinking is an essential part of Korean culture, one that's guided by a complex web of unspoken rules, deep tradition, and lots and lots of food. 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You simply need to set yourself up for success to truly enjoy it.” \u003ci\u003eCook This Boo\u003c\/i\u003ek will help you do just that, inspiring a new generation to find joy in the kitchen and take pride in putting a home-cooked meal on the table, all with the unbridled fun and spirit that only Molly could inspire.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e8.5\" x 1.2\" x 10.5\" \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e304 Pages\u003c\/p\u003e\n\u003cp\u003eHardcover\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eABOUT\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eMolly Baz is a 2x \u003ci\u003eNew York Times\u003c\/i\u003e bestselling author of \u003ci\u003eCook This Book\u003c\/i\u003e and \u003ci\u003eMore Is More\u003c\/i\u003e, cookbooks that teach technique, confidence, and most of all, how to let loose in the kitchen. 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Molly lives with her family in sunny Los Angeles, which she feels deeply lucky to call home.\u003c\/span\u003e\u003c\/p\u003e","brand":"Molly Baz","offers":[{"title":"Default Title","offer_id":48374002647261,"sku":null,"price":48.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0276\/1133\/2701\/files\/OWENDONOTEDIT-GREYSQAURE_43_7d261c75-9eca-4bf3-b1bb-d0bcf102ef1e.png?v=1786725222"},{"product_id":"eating-at-home","title":"Eating at Home","description":"\u003cp\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003ci\u003eEating at Home\u003c\/i\u003e\u003cspan\u003e provides a welcome shift from hurried meals and hectic evenings. 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In \u003c\/span\u003e\u003ci\u003eEating at Home\u003c\/i\u003e\u003cspan\u003e, Trinity Mouzon Wofford’s 85 simple, healthful recipes embrace affordable, local produce, lean on approachable techniques without fuss or formality, and celebrate her family’s multicultural culinary heritage, including:\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e• $0 Scrap Stock\u003cbr\u003e• Soft Dashi Scrambled Eggs over Rice\u003cbr\u003e• Bitter Greens with Black Vinegar\u003cbr\u003e• Sweet Rosemary Cornbread\u003cbr\u003e• Olive Oil and Matcha Day Cake\u003cbr\u003e• Salted Butter Sesame Shortbread\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eWe’ve never been so collectively starved for moments of pause, and \u003c\/span\u003e\u003ci\u003eEating at Home\u003c\/i\u003e\u003cspan\u003e is a manifesto for taking pleasure in the act of cooking, and more than that, pleasure in the act of taking time to enjoy your food. With gentle, unhurried recipes, techniques that are easy and forgiving, and sidebars with advice for bringing wellness practices into quotidian moments, \u003c\/span\u003e\u003ci\u003eEating at Home\u003c\/i\u003e\u003cspan\u003e is an invitation and a reclamation: of our time, our nourishment, and our sense of connection to the people with whom we break bread.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cspan\u003e7.7\" x 0.9\" x 10.3\" \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e224 Pages\u003c\/p\u003e\n\u003cp\u003eHardcover\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eABOUT\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eTrinity Mouzon Wofford is an entrepreneur and writer. 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In this pastry cookbook, you'll find 30+ innovative, sweet and savoury recipes crafted by the highly sought-after Temple Pastries bakery. \u003c\/p\u003e\n\u003cp\u003eAuthor Christina Wood—self-taught home baker turned owner and benevolent leader of Temple Pastries and James Beard Award semifinalist—swoops in to demystify those intimidating, picture-perfect pastries that may have felt\u003cspan class=\"atm_keep-reading-flag\"\u003e\u003csmall\u003e\u003ci class=\"fa fa-arrow-down\"\u003e\u003c\/i\u003e\u003c\/small\u003e\u003c\/span\u003e too challenging to attempt. Ideal for experienced home bakers, you'll find step by step guidance in clear, unambiguous language; detailed timelines for planning your day; and plenty of process shots to bestow necessary confidence.\u003cbr\u003e\u003cbr\u003eIncludes savory and not-too-sweet flavors such as:\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eChinese Five-Spice Kouign Amann\u003c\/li\u003e\n\u003cli\u003eGochujang Babka\u003c\/li\u003e\n\u003cli\u003eHarissa-Sweet Potato Rosette Tart with Feta\u003c\/li\u003e\n\u003cli\u003eCheesy Blistered Tomato Croissant\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eSweet tooths are covered too!\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePoached Quince Tarte Tatin\u003c\/li\u003e\n\u003cli\u003eCreme Brulee Donut\u003c\/li\u003e\n\u003cli\u003eSumac-Roasted Strawberry Cheesecake Croissant\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eWe know you've already mastered cakes and cookies. Now take your skills to the next level with these three mouthwatering pillars of pastry!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eDETAILS\u003c\/strong\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cspan\u003e\u003cspan class=\"product-details__metafield js-pdp-dimensions-value\"\u003e\u003cmeta charset=\"utf-8\"\u003e7.5\" x 1\" x 10.3\" \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e208 Pages\u003c\/p\u003e\n\u003cp\u003eHardcover\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eABOUT\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eChristina Wood has more than 15 years of experience working with pastry. 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Gathering around a table piled high with homemade food evoked a sense of unity that bridged individuals beyond social norms, where chosen families could gather, share recipes, and connect with one another. 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Refined yet approachable, these stylish sweets are organized by baking dish—sheet pans, rectangular pans and foil tins, loaf pans, casserole dishes, and bowls, Bundts, and other round things—and are tagged by time to further simplify the process. 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