{"title":"Home page","description":null,"products":[{"product_id":"season-big-flavors-beautiful-food-hardcover-october-2-2018","title":"Season: Big Flavors, Beautiful Food Hardcover – October 2, 2018","description":"\u003cp\u003eNamed Best Cookbook by \u003cem\u003eThe New York Times\u003c\/em\u003e, \u003cem\u003eThe Washington Post\u003c\/em\u003e, \u003cem\u003eThe Boston Globe\u003c\/em\u003e, \u003cem\u003eThe Chicago Tribune\u003c\/em\u003e, Food Network, \u003cem\u003eBon Appetit\u003c\/em\u003e, Food52 (Piglet Finalist), Edible Communities, The BBC, \u003cem\u003eThe Independent\u003c\/em\u003e, \u003cem\u003eThe Sunday Times\u003c\/em\u003e, \u003cem\u003eThe Telegraph\u003c\/em\u003e, \u003cem\u003eThe National Post\u003c\/em\u003e, and \u003cem\u003eThe New Zealand Listener\u003c\/em\u003e. \u003cbr\u003e\u003cbr\u003e\"Quite simply beautiful food-wide-ranging, inspiring, and infused with an enlivening and generous sensibility.\"—Nigella Lawson, author of \u003cem\u003eAt My Table\u003c\/em\u003e\u003cbr\u003e\u003cbr\u003e\u003cem\u003eSeason\u003c\/em\u003e by Nik Sharma features delicious and intriguing recipes plus 270 of the most beautiful photographs ever seen in a cookbook. The bold flavors of Indian cooking combine with familiar ingredients and recipes of the American South and California in fresh ways.\u003cbr\u003e\u003cbr\u003eFind 100 easy-to-cook recipes, including:\u003cbr\u003e\u003cbr\u003e• Deviled Eggs with Creamy Tahini and Za'atar\u003cbr\u003e• Caprese Salad with Sweet Tamarind Dressing\u003cbr\u003e• Steak with Orange Peel and Coriander\u003cbr\u003e• Roasted Young Carrots with Sesame, Chili, and Nori\u003cbr\u003e• Chat Masala-Grilled Pork Chops\u003cbr\u003e• Spicy Chocolate Chip-Hazelnut Cookies\u003cbr\u003e• Apple Masala Chai Cake\u003cbr\u003e• Pomegranate Moscow Mule\u003cbr\u003e\u003cbr\u003e\u003cem\u003eSeason\u003c\/em\u003e introduces home cooks to a new way to cook and think about flavor. More than a modern Indian cookbook, it walks readers through the range of healthy ingredients, techniques, and cooking with spices including turmeric, saffron, and za'atar in the warm and clear style familiar to fans of Nik's award-winning food blog, \u003cem\u003eA Brown Table\u003c\/em\u003e.\u003cbr\u003e\u003cbr\u003eRest assured there is nothing intimidating here. \u003cem\u003eSeason\u003c\/em\u003e, like Nik, welcomes everyone to the table!\u003c\/p\u003e\n\u003ch3\u003eAbout the Author\u003c\/h3\u003e\n\u003cdiv aria-live=\"polite\" data-a-expander-collapsed-height=\"300\" class=\"a-expander-collapsed-height a-row a-expander-container a-expander-partial-collapse-container\"\u003e\n\u003cdiv aria-expanded=\"false\" class=\"a-expander-content a-expander-partial-collapse-content\"\u003e\n\u003cp\u003eNik Sharma is the writer, photographer, and recipe developer behind the critically acclaimed blog, A Brown Table. His meteoric rise in the food scene has brought him two IACP Digital Media Awards and a Saveur Best Food Blog Award finalist spot. Nik's visual food column for the\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eSan Francisco Chronicle\u003c\/em\u003e, A Brown Kitchen, runs weekly in print and online.\u003c\/p\u003e\n\u003ch2\u003eProduct details\u003c\/h2\u003e\n\u003cdiv class=\"content\"\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eHardcover:\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003e288 pages\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003ePublisher:\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003eChronicle Books; First Printing edition (October 2, 2018)\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eLanguage:\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003eEnglish\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eISBN-10:\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003e9781452163994\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eISBN-13:\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003e978-1452163994\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eProduct Dimensions:\u003cspan\u003e \u003c\/span\u003e\u003c\/b\u003e8.2 x 1 x 10.2 inches\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eShipping Weight:\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003e2.4 pounds\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Mpshirt","offers":[{"title":"Default Title","offer_id":17018658029658,"sku":"MPSHIRT-201811-14144459429","price":69.45,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0058\/5793\/5450\/products\/1.jpg?v=1557065070"},{"product_id":"the-noma-guide-to-fermentation-including-koji-kombuchas-shoyus-misos-vinegars-garums-lacto-ferments-and-black-fruits-and-vegetables","title":"The Noma Guide to Fermentation: Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables","description":"\u003cstyle type=\"text\/css\"\u003e\u003c!--\nBODY\n   {\n   text-align:justify;\n   }\n--\u003e\u003c\/style\u003e\n\u003cp\u003e\u003cstrong\u003eNamed one of the Best Cookbooks of the Year by the \u003cem\u003eChicago Tribune, New York Times, Boston Globe, San Francisco Chronicle, Atlanta Journal-Constitution, Houston Chronicle, Esquire, GQ, Eater\u003c\/em\u003e, and more\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNamed one of the Best Cookbooks to Give as Gifts by \u003cem\u003eFood \u0026amp; Wine, Bon Appétit, Esquire, Field \u0026amp; Stream, New York Magazine’s The Strategist, The Daily Beast, Eater, Vogue, Business Insider, GQ, Epicurious\u003c\/em\u003e, and more\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e“An indispensable manual for home cooks and pro chefs.” —\u003cem\u003eWired\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAt Noma—four times named the world’s best restaurant—every dish includes some form of fermentation, whether it’s a bright hit of vinegar, a deeply savory miso, an electrifying drop of garum, or the sweet intensity of black garlic. Fermentation is one of the foundations behind Noma’s extraordinary flavor profiles.\u003c\/p\u003e\n\u003cp\u003eNow René Redzepi, chef and co-owner of Noma, and David Zilber, the chef who runs the restaurant’s acclaimed fermentation lab, share never-before-revealed techniques to creating Noma’s extensive pantry of ferments. And they do so with a book conceived specifically to share their knowledge and techniques with home cooks. With more than 500 step-by-step photographs and illustrations, and with every recipe approachably written and meticulously tested, \u003cem\u003eThe Noma Guide to Fermentation\u003c\/em\u003e takes readers far beyond the typical kimchi and sauerkraut to include koji, kombuchas, shoyus, misos, lacto-ferments, vinegars, garums, and black fruits and vegetables. And—perhaps even more important—it shows how to use these game-changing pantry ingredients in more than 100 original recipes.\u003c\/p\u003e\n\u003cp\u003eFermentation is already building as the most significant new direction in food (and health). With \u003cem\u003eThe Noma Guide to Fermentation\u003c\/em\u003e, it’s about to be taken to a whole new level.\u003c\/p\u003e\n\u003ch3\u003eAbout the Author \u003c\/h3\u003e\n\u003cdiv aria-live=\"polite\" data-a-expander-collapsed-height=\"300\" class=\"a-expander-collapsed-height a-row a-expander-container a-expander-partial-collapse-container\"\u003e\n\u003cdiv aria-expanded=\"false\" class=\"a-expander-content a-expander-partial-collapse-content\"\u003e\n\u003cdiv\u003e\n\u003cb\u003eRené Redzepi\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003eis the chef and co-owner of Noma in Copenhagen, four times recognized as the world’s best by the World’s 50 Best Restaurants. Redzepi has twice appeared on the cover of\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eTime\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003emagazine (and been named one of\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eTime’\u003c\/i\u003es 100 Most Influential People in the World); been featured in publications from the\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eNew York Times\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003eto\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eWired\u003c\/i\u003e; and been profiled in two feature-length documentaries and countless national and international media outlets. His first book,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eNoma: Time and Place in Nordic Cuisine\u003c\/i\u003e, was an IACP and James Beard Award winner. He is also the author of\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eA Work in Progress\u003c\/i\u003e. He lives with his wife, Nadine Levy Redzepi, and their three children. Find him on Instagram @reneredzepinoma and @nomacph.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eDavid Zilber\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003eis a chef and photographer who hails from Toronto, Canada. He has cooked from coast to coast across North America, most notably as a sous-chef at Hawksworth Restaurant in Vancouver. He has worked at Noma since 2014 and has served as director of its fermentation lab since 2016. He enjoys Jamaican patties and quantum physics. Find him on Instagram @david_zilber.\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003ch2\u003eProduct details\u003c\/h2\u003e\n\u003cdiv class=\"content\"\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eSeries:\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003eFoundations of Flavor\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eHardcover:\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003e456 pages\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003ePublisher:\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003eArtisan; 1st Edition edition (October 16, 2018)\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eLanguage:\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003eEnglish\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eISBN-10:\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003e1579657184\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eISBN-13:\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003e978-1579657185\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eProduct Dimensions:\u003cspan\u003e \u003c\/span\u003e\u003c\/b\u003e7.8 x 1.8 x 10.2 inches\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eShipping Weight:\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003e2.6 pounds\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Mpshirt","offers":[{"title":"Default Title","offer_id":17018665074778,"sku":"MPSHIRT-201811-14144500541","price":71.45,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0058\/5793\/5450\/products\/1_840dbd70-e681-465e-b4c0-f88a1e854c77.jpg?v=1557065300"},{"product_id":"everyday-dorie-the-way-i-cook-hardcover-october-23-2018","title":"Everyday Dorie: The Way I Cook Hardcover – October 23, 2018","description":"\u003cstyle type=\"text\/css\"\u003e\u003c!--\nBODY\n   {\n   text-align:justify;\n   }\n--\u003e\u003c\/style\u003e\n\u003cp\u003e\u003cb\u003eNominated for the 2019 James Beard General Cookbook Award\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eTo the hundreds of thousands who follow her on Twitter, Instagram, and Facebook, Dorie Greenspan’s food is powerfully cookable—her recipes instant classics. 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Many can be served as dinner, or as a side dish, or as an appetizer, or hot, cold, or room temperature. And every single one is like a best friend in the kitchen, full of Dorie’s infectious love of cooking and her trademark hand-holding directions.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003eAbout the Author \u003c\/h3\u003e\n\u003cdiv aria-live=\"polite\" data-a-expander-collapsed-height=\"300\" class=\"a-expander-collapsed-height a-row a-expander-container a-expander-partial-collapse-container\"\u003e\n\u003cdiv aria-expanded=\"false\" class=\"a-expander-content a-expander-partial-collapse-content\"\u003e\n\u003cdiv\u003eInducted into the James Beard Foundation’s Who’s Who of Food and Beverage in America, DORIE GREENSPAN is the author of\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eDorie's Cookies\u003c\/i\u003e, a 2017 James Beard Award-winner for Best Baking and Dessert book;\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eAround My French Table,\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003ea\u003ci\u003e\u003cspan\u003e \u003c\/span\u003eNew York Times\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003ebestseller that was\u003ci\u003e\u003c\/i\u003enamed Cookbook of the Year by the IACP;\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eBaking Chez Moi,\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003ealso a\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eTimes\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003ebestseller\u003ci\u003e;\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003eand\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eBaking: From My Home to Yours\u003c\/i\u003e, a James Beard Award winner. 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