{"title":"Foodies","description":"","products":[{"product_id":"the-noma-guide-to-fermentation-including-koji-kombuchas-shoyus-misos-vinegars-garums-lacto-ferments-and-black-fruits-and-vegetables-by-rene-redzepi","title":"The Noma Guide to Fermentation","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" class=\"a-text-bold\"\u003eNamed one of the Best Cookbooks of the Year by the\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\" class=\"a-text-bold a-text-italic\"\u003eChicago Tribune, New York Times, Boston Globe, San Francisco Chronicle, Atlanta Journal-Constitution, Houston Chronicle, Esquire, GQ, Eater\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\" class=\"a-text-bold\"\u003e, and more\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" class=\"a-text-bold\"\u003eNamed one of the Best Cookbooks to Give as Gifts by\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\" class=\"a-text-bold a-text-italic\"\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\/span\u003e\u003cspan data-mce-fragment=\"1\" class=\"a-text-bold\"\u003e, and more\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" class=\"a-text-bold\"\u003e“An indispensable manual for home cooks and pro chefs.” —\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\" class=\"a-text-bold a-text-italic\"\u003eWired\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\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\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\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, \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\" class=\"a-text-italic\"\u003eThe Noma Guide to Fermentation\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\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\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eFermentation is already building as the most significant new direction in food (and health). With \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\" class=\"a-text-italic\"\u003eThe Noma Guide to Fermentation\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e, it’s about to be taken to a whole new level.\u003c\/span\u003e\u003c\/p\u003e","brand":"Mahala Independent Bookstore","offers":[{"title":"Default Title","offer_id":47445292253514,"sku":"9781579657185","price":45.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0760\/5662\/5482\/files\/A1c8GBj5l-L._AC_UF1000_1000_QL80.jpg?v=1779177806"},{"product_id":"the-world-of-natural-wine-what-it-is-who-makes-it-and-why-it-matters-aaron-ayscough","title":"The World of Natural Wine by Aaron Ayscough","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan class=\"a-text-bold\" data-mce-fragment=\"1\"\u003eThe most comprehensive and definitive guide to the world of natural wine that every wine lover needs. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan class=\"a-text-bold\" data-mce-fragment=\"1\"\u003e* Named one of the year's best books on wine by\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\" data-mce-fragment=\"1\"\u003eThe New York Times\u003c\/span\u003e\u003cspan class=\"a-text-bold\" data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eand\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\" data-mce-fragment=\"1\"\u003eBloomberg\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eNatural wine has nothing to hide. Made from grapes alone--organically farmed, then harvested, fermented, aged, and bottled without additives--it's wine that seeks to express, in every sip, its traditional and crucial link to nature. \u003c\/span\u003e\u003cspan class=\"a-text-italic\" data-mce-fragment=\"1\"\u003eThe World of Natural Wine\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eis the book wine lovers need to navigate this movement--because it's about so much more than labels and vintages. Meet the obsessive, often outspoken, winemakers; learn about the regions of France where natural wine culture first appeared and continues to flourish today; and explore natural wine in Spain, Italy, Georgia, and beyond. And just as important: find out what must be \"unlearned\" to discover the eye-opening pleasures of drinking naturally.\u003c\/span\u003e\u003c\/p\u003e","brand":"Mahala Independent Bookstore","offers":[{"title":"Default Title","offer_id":47445295759690,"sku":"9781579659394","price":41.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0760\/5662\/5482\/files\/images_ef7ec2aa-0252-4770-b725-f4ceea13d067.jpg?v=1775712777"},{"product_id":"ottolenghi-flavour-by-yotam-ottolenghi","title":"FLAVOUR by Yotam Ottolenghi","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eIn this stunning new cookbook Yotam and co-writer Ixta Belfrage break down the three factors that create flavour and offer innovative vegetable dishes that deliver brand-new ingredient combinations to excite and inspire.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003ci\u003eOttolenghi FLAVOUR\u003c\/i\u003e\u003cspan\u003e combines simple recipes for weeknights, low-effort high-impact dishes, and standout meals for the relaxed cook. Packed with signature colourful photography, \u003c\/span\u003e\u003ci\u003eFLAVOUR\u003c\/i\u003e\u003cspan\u003e not only inspires us with\u003c\/span\u003e\u003ci\u003e what \u003c\/i\u003e\u003cspan\u003eto cook, but \u003c\/span\u003e\u003ci\u003ehow\u003c\/i\u003e\u003cspan\u003e flavour is dialled up and \u003c\/span\u003e\u003ci\u003ewhy\u003c\/i\u003e\u003cspan\u003e it works.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eThe book is broken down into three parts, which reveal how to tap into the potential of ordinary vegetables to create extraordinary food:\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eProcess\u003c\/b\u003e\u003cspan\u003e explains cooking methods that elevate veg to great heights; \u003c\/span\u003e\u003cbr\u003e\u003cb\u003ePairing\u003c\/b\u003e\u003cspan\u003e identifies four basic pairings that are fundamental to great flavour; \u003c\/span\u003e\u003cbr\u003e\u003cb\u003eProduce\u003c\/b\u003e\u003cspan\u003e offers impactful vegetables that do the work for you.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eWith surefire hits, such as Aubergine Dumplings alla Parmigiana, Hasselback Beetroot with Lime Leaf Butter, Miso Butter Onions, Spicy Mushroom Lasagne and Romano Pepper Schnitzels, plus mouthwatering photographs of nearly every one of the more than 100 recipes, \u003c\/span\u003e\u003ci\u003eOttolenghi FLAVOUR \u003c\/i\u003e\u003cspan\u003eis the impactful, next-level approach to vegetable cooking that Ottolenghi fans and vegetable lovers everywhere have been craving.\u003c\/span\u003e\u003c\/p\u003e","brand":"Mahala Independent Bookstore","offers":[{"title":"Default Title","offer_id":47445297103178,"sku":"9781785038938","price":43.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0760\/5662\/5482\/files\/images_836ec3fb-e9bd-472a-ae11-20fb591c2c5a.jpg?v=1776157620"},{"product_id":"how-to-boil-an-egg-by-rose-carrarini","title":"How to Boil an Egg by Rose Carrarini","description":"\u003cp\u003e\u003cspan class=\"a-text-bold\"\u003e‘This charming and beautifully designed collection of recipes is simple, pure, and wholly delicious.’ – Alice Waters, chef and owner of Chez Panisse\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"a-text-bold\"\u003eA delicious homage to cooking with eggs, from the founder of the iconic Rose Bakery cafes\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis stylish and newly re-issued cookbook from renowned English chef Rose Carrarini collects 84 indispensable egg recipes for the home cook.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAlong with failproof versions of classic egg preparations, including poached, scrambled, and fried, Carrarini presents recipes for some of Rose Bakery’s most beloved dishes. Readers will find heaps of breakfast treats, including pastries, pancakes, and French toast; afternoon sweets, including Welsh Tea Cakes and Walnut Cake and Orange Crème Caramel; and light lunches, including soups, quiches, tarts, and more.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFeaturing high-quality ingredients and creative taste profiles, the recipes are wholesome, healthful, and appealing, with plenty of options for different palates and dietary preferences.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBeautifully illustrated with specially commissioned, original paintings by award-winning botanical artist Fiona Strickland and a stunning new cover, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eHow to Boil an Egg\u003c\/span\u003e\u003cspan\u003e is an elegant addition to any home cook’s kitchen shelf.\u003c\/span\u003e\u003c\/p\u003e","brand":"Mahala Independent Bookstore","offers":[{"title":"Default Title","offer_id":47445305262410,"sku":"9780714862415","price":28.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0760\/5662\/5482\/files\/61twe811bGL._AC_UF1000_1000_QL80.jpg?v=1775712936"},{"product_id":"на-око-by-рори-милър","title":"На око от Рори Милър","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e„На око. Кулинарни приключения на село“ е първата книга на американеца Рори Милър с кулинарни пътешествия из българските села и най-вкусните бабини рецепти.\u003c\/span\u003e\u003c\/p\u003e","brand":"Mahala Independent Bookstore","offers":[{"title":"Default Title","offer_id":47445309948234,"sku":"9786191953653","price":12.73,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0760\/5662\/5482\/files\/9786191953653.jpg?v=1775714965"},{"product_id":"the-turkish-cookbook-by-musa-dagdeviren","title":"The Turkish Cookbook by Musa Dagdeviren","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe definitive cookbook of hearty, healthy Turkish cuisine, from the leading authority on Turkey's unique food traditions, Musa Dagdeviren, as featured in the Netflix docuseries \u003cem data-mce-fragment=\"1\"\u003eChef's Table\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eVibrant, bold, and aromatic, Turkish food – from grilled meats, salads, and gloriously sweet pastries to home-cooking family staples such as dips, pilafs, and stews – is beloved around the world. This is the first book to so thoroughly showcase the diversity of Turkish food, with 550 recipes for the home cook that celebrate Turkey's remarkable European and Asian culinary heritage – from little-known regional dishes to those that are globally recognized and stand the test of time, be they lamb kofte, chicken kebabs, tahini halva, or pistachio baklava.\u003c\/p\u003e","brand":"Mahala Independent Bookstore","offers":[{"title":"Default Title","offer_id":47445314863434,"sku":"9780714878157","price":57.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0760\/5662\/5482\/files\/91uUtnlVNAL._AC_UF1000_1000_QL80.jpg?v=1779178155"},{"product_id":"out-of-the-jar-crafted-spirits-liqueurs-by-c-schneider","title":"Out of the Jar by C Schneider","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eCreative handcrafted spirits: This book presents an inspiring overview of the best distilleries around the world. Gin from Berlin, whiskey from New York's oldest distillery, herbal liqueurs from the Chiemgau foothills: Out of the Jar features a wide array of spirits from small manufacturers and private distilleries that produce regional products using premium ingredients. The revolution experienced over the last few years in the fields of coffee, bread, and craft beer is influencing the production of spirits too. The discerning connoisseur seeks that special drop made by artisanal manufacturers in limited batches. It is a rebellion against the uniformity of the standard product range, as well as an expression of creativity, innovation, and the joy of a good drink. Out of the Jar offers a selection of the best and most unusual drinks in this category and tells the stories behind them. It reports on historic family-run distilleries experiencing their revival, young lateral thinkers, and wild adventure-seekers on the hunt for extraordinary raw materials and radical outcomes. The book shows the spectrum of possibilities that can result from experimenting with unusual ingredients. The characteristics of different spirits are explained, and insights into their production are offered along with original recipe ideas. Last but not least, these drinks' witty labels and imaginative packaging are also explored. Out of the Jar is a guide book for professionals, gourmet enthusiasts, and people who are interested in craft spirits and liqueurs. Whether at a bar or at home, these sophisticated drinks demonstrate an advanced appreciation for alcohol's finest; they can be used to create distinctive cocktails or to enhance your cooking. Here's to you!\u003c\/span\u003e","brand":"Mahala Independent Bookstore","offers":[{"title":"Default Title","offer_id":47445333999946,"sku":"9783899555714","price":38.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0760\/5662\/5482\/files\/61ImInEhRUL._AC_UF894_1000_QL80.jpg?v=1775734973"},{"product_id":"on-eating-insects-essays-stories-and-recipes-by-nordic-food-lab","title":"On Eating Insects by Nordic Food Lab","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003eA compelling first-hand look at one of today's most fascinating food trends - the practice of cooking with and eating insects\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe concept of eating insects has taken off in recent years in the West, with media coverage ranging from sensationalist headlines to passionate press pieces about the economic benefits. Yet little has been written about how they taste, how diverse they are as ingredients, and how to prepare them as food.\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003eOn Eating Insects\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eis the first book to take a holistic look at the subject, presenting essays on the cultural, political, and ecological significance of eating insects, alongside stories from the field, tasting notes, and recipes by the Nordic Food Lab.\u003c\/p\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003e\u003c\/strong\u003e","brand":"Mahala Independent Bookstore","offers":[{"title":"Default Title","offer_id":47448638030154,"sku":"9780714873343","price":60.84,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0760\/5662\/5482\/files\/81PbsnnX_eL._AC_UF1000_1000_QL80.jpg?v=1775840578"},{"product_id":"food-rules-by-michael-pollan","title":"Food Rules by Michael Pollan","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIn twenty short books, Penguin brings you the classics of the environmental movement.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eMichael Pollan's wise and witty critique of the western industrialized diet, distils the wisdom of history and traditional cultures to three simple rules: Eat food. Not too much. Mostly plants.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eOver the past 75 years, a new canon has emerged. As life on Earth has become irrevocably altered by humans, visionary thinkers around the world have raised their voices to defend the planet, and affirm our place at the heart of its restoration. Their words have endured through the decades, becoming the classics of a movement. Together, these books show the richness of environmental thought, and point the way to a fairer, saner, greener world.\u003c\/span\u003e","brand":"Mahala Independent Bookstore","offers":[{"title":"Default Title","offer_id":47499082793290,"sku":"9780141997025","price":14.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0760\/5662\/5482\/files\/GreenIdeas_0008_BAUAugust_1046.psd_2048x2048_43c95b3b-85b9-40c5-9954-ba1ec2bba01c.jpg?v=1775734819"},{"product_id":"apartamento-cookbook-8","title":"Apartamento Cookbook #8","description":"\u003cp\u003eFrom Apartamento team: \u003c\/p\u003e\n\u003cp\u003e\"This year's annual Apartamento cookbook is a return to our wobbly, chubby, hairy, bulgy, health-laden roots. Pía León's excellent 'Tuber Toast' (Cookbook\u003cbr data-mce-fragment=\"1\"\u003e#7: Late-Night Meals) inspired a search through previous volumes for tubers.\u003cbr data-mce-fragment=\"1\"\u003eWe discovered these humble staples were barely present in our early books; aside from the occasional root, tubers were often relegated to the sidelines, never taking centre stage. How could we have overlooked all those good, foundational riches growing underground?\u003cbr data-mce-fragment=\"1\"\u003eAs we went through our TUBER CHECK, we also began to wonder, What even is a tuber? Shakespeare's famous lines from Hamlet took root in our ears: To be, or not to be, that is the question; Tuber, or Not Tuber was our question. With a bit of digging, we found that the Bard made mention of one of the world's most famous tubers; past Apartmento contributor Charles Perry laid it out in the Los Angeles Times:\u003c\/p\u003e\n\u003cp\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cem\u003e'Let the sky rain potatoes', cried that old smoothie Sir John Falstaff in The Merry Wives of Windsor. 'Let it thunder to the tune of \"Greensleeves\", hail\u003c\/em\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cem\u003ekissing-comfits and snow eryngoes'. All these things were considered aphrodisiacs in Shakespeare's time ... Mind you, the potato that Sir John considered the food of love was the sweet potato, not the French fry-type.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr data-mce-fragment=\"1\"\u003eTo begin in the dictionary, a tuber is 'the short, thick, round part of an underground stem or root of some plants which stores food and from which new plants grow'. Simple enough, but duelling infographics mapped differences between true bulbs, corms, tubers, tuberous roots, and rhizomes! To cover subterranean bases, 'roots and tubers' often get thrown together or grouped as 'root vege-tables'. Contributor Arielle Johnson, with a PhD in flavour, even wanted some wiggle room when asked for a definition; 'With the caveat that I'm not a plant scientist ... tubers are all root vegetables, but not all root vegetables are tubers'.\u003cbr data-mce-fragment=\"1\"\u003eWhat sprung to light is just how versatile and universal these underground delights are. Roots are hearty, of course, and good for a stew; Thalia Barrios Garcia calls tuber broths a 'real hug on the tongue' as they 'feed both body and soul', but roots can also make exuberant cakes and drinks! They are threaded throughout the world; long before Shakespeare, Polynesian peoples are beleived to have crossed the Pacific, connecting with indigenous peoples in the Americas and bringing kümara or sweet potatoes home. From burdock in 'Spicy Pork Miso Soup' from Japan to vibrant chuguas and beautiful mashuas roasting in the Andean inspired 'Roots Cooked in an Earthen Oven', these recipes dance around the traditional ('Tortilla de Patatas') and the wild ('Fermented Garlic Honey'). From savoury to sweet, whatever your mood, whatever you need, we've got you covered with this tuber tour de force.\u003cbr data-mce-fragment=\"1\"\u003eIn celebration of tubers and non-tubers alike, uncanny yet seductive drawings by artist Olga Prader tempt us down into botanical flights of fancy, taking us deep-ly, delectably underground. Inspired by uncertainty and fuelled by delicious doubts, one thing is certain, we'll get to the root of this palatable predicament.\"\u003c\/p\u003e","brand":"Mahala Independent Bookstore","offers":[{"title":"Default Title","offer_id":47580353823050,"sku":"9788409539918","price":45.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0760\/5662\/5482\/files\/COOKBOOK-2023-COVER-FOR-WEB-scaled.webp?v=1776265570"},{"product_id":"pasta-grannies-comfort-cooking-traditional-family-recipes-from-italy-s-best-home-cooks-by-vicky-bennison","title":"Pasta Grannies: Comfort Cooking by Vicky Bennison","description":"\u003cspan\u003e\"Heartwarming and deliciously comforting.\" – Stanley Tucci\u003cbr\u003e\u003cbr\u003eSpending time with our family and friends has never felt so important - and so often this means cooking for the ones you love.\u003cbr\u003e\u003cbr\u003eWho better to take inspiration from than Pasta Grannies who have spent their lifetimes plating up comfort and connection. Vicky Bennison, the author of the bestselling \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003ePasta Grannies\u003c\/span\u003e\u003cspan\u003e cookbook, brings you more heart-warming recipes and stories from our favourite Italian grandmothers in this easy-to-follow, crowd-pleasing recipe book that shows you how to make authentic Italian food that everyone will enjoy.\u003cbr\u003e\u003cbr\u003eDiscover 91 year-old Pina's chestnut gnocchi with walnut pesto, lovingly made with ingredients she grows around her home in Liguria; or 99 year-old Marietta's special tagliatelle recipe, which is not really a recipe at all but a reflection of her vegetable garden, the Calabrian countryside and the changing seasons. As well as meat, seafood and vegetable pasta recipes, chapters cover pizzas, pastries and pies, rice and pulses, dairy and herbs, nuts and spices.\u003cbr\u003e\u003cbr\u003eEvery recipe is accompanied with a QR code which, once scanned, will take you directly to the YouTube videos of these remarkable women and their recipes. Complete with stunning location and recipe photography throughout, with a clear guide to pasta making by hand, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003ePasta Grannies: Comfort Cooking\u003c\/span\u003e\u003cspan\u003e is not only a celebration of cooking and feasting together, it is an insight into their lives, and a joyous slice of the Italian way of life.\u003c\/span\u003e","brand":"Mahala Independent Bookstore","offers":[{"title":"Default Title","offer_id":47733807677770,"sku":"9781784885243","price":31.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0760\/5662\/5482\/files\/9781784885243-jacket-large.webp?v=1775632674"},{"product_id":"the-in-vitro-meat-cook-book-by-koert-van-mensvoort-and-hendrik-jan-grievink","title":"The In Vitro Meat Cook Book by Koert Van Mensvoort and Hendrik-Jan Grievink","description":"\u003cspan data-mce-fragment=\"1\"\u003eWith the world's population expected to reach nine billion people by 2050, it becomes impossible to produce and consume meat like we do today.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIn vitro meat, grown from cells in a laboratory, could provide a sustainable and animal-friendly alternative. Yet, before we can decide if we are willing to eat in vitro, we must explore the new food culture it will bring us.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe In Vitro Meat Cookbook presents 45 recipes that explore and visualize what in vitro meat products might be on our plate one day.\u003c\/span\u003e","brand":"Mahala Independent Bookstore","offers":[{"title":"Default Title","offer_id":47739230388554,"sku":"9789063693589","price":38.86,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0760\/5662\/5482\/files\/61XKEg7uLyL._SL1024.jpg?v=1778318429"},{"product_id":"fanny-at-chez-panisse-by-alice-l-waters","title":"Fanny At Chez Panisse by Alice L. Waters","description":"\u003cdiv id=\"bookDescription_feature_div\" class=\"celwidget\" data-feature-name=\"bookDescription\" data-csa-c-type=\"widget\" data-csa-c-content-id=\"bookDescription\" data-csa-c-slot-id=\"bookDescription_feature_div\" data-csa-c-asin=\"0060928689\" data-csa-c-is-in-initial-active-row=\"false\" data-csa-c-id=\"q6gql1-iyrem0-iw6vk3-ay26a8\" data-cel-widget=\"bookDescription_feature_div\"\u003e\n\u003cdiv data-a-expander-name=\"book_description_expander\" data-a-expander-collapsed-height=\"280\" class=\"a-expander-collapsed-height a-row a-expander-container a-spacing-base a-expander-partial-collapse-container\"\u003e\n\u003cdiv aria-expanded=\"true\" class=\"a-expander-content a-expander-partial-collapse-content a-expander-content-expanded\"\u003e\n\u003cspan\u003eChez Panisse is a restaurant in Berkeley, California, run by Alice Waters and her large group of friends. Her daughter Fanny's stories of this busy place are a friendly and funny introduction to the delights of real restaurant life, and her recipes show how easy and inexpensive it is to make good food with basic ingredients and simple techniques.\u003c\/span\u003e\n\u003cp\u003e\u003cspan\u003eOpening up the magic world of cooking to children, Alice Waters describes, in the words of seven-year-old Fanny, the path food travels from the garden to the kitchen to the table. Teaching kids where food really comes from not just from the market but from farms and people who care about the earth, Fanny at Chez Panisse has lessons on the importance of eating with your hands, of garlic and of composting and recycling. It is also a delightful beginner's cookbook with 46 recipes that will tempt children into the desire to cook and eat with whole hearts, alert minds and all the senses. From banana milkshakes and green apple sherbet to cherry tomato pasta and black beans and sour cream, as well as spaghetti and meatballs, french fries and pizza, there is something here for every child to prepare and enjoy.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"globalStoreInfoBullets_feature_div\" class=\"celwidget\" data-feature-name=\"globalStoreInfoBullets\" data-csa-c-type=\"widget\" data-csa-c-content-id=\"globalStoreInfoBullets\" data-csa-c-slot-id=\"globalStoreInfoBullets_feature_div\" data-csa-c-asin=\"0060928689\" data-csa-c-is-in-initial-active-row=\"false\" data-csa-c-id=\"wmxexf-lg2jpc-471cvj-irx43h\" data-cel-widget=\"globalStoreInfoBullets_feature_div\"\u003e\u003c\/div\u003e\n\u003cdiv id=\"buyingOptionNostosBadge_feature_div\" class=\"celwidget\" data-feature-name=\"buyingOptionNostosBadge\" data-csa-c-type=\"widget\" data-csa-c-content-id=\"buyingOptionNostosBadge\" data-csa-c-slot-id=\"buyingOptionNostosBadge_feature_div\" data-csa-c-asin=\"0060928689\" data-csa-c-is-in-initial-active-row=\"false\" data-csa-c-id=\"whqowc-ydk4mc-jukkgi-rhjidc\" data-cel-widget=\"buyingOptionNostosBadge_feature_div\"\u003e\u003c\/div\u003e","brand":"Mahala Independent Bookstore","offers":[{"title":"Default Title","offer_id":47828638990666,"sku":"9780060928681","price":30.17,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0760\/5662\/5482\/files\/71gKk7PojFL._AC_UF1000_1000_QL80.jpg?v=1775837734"},{"product_id":"alinea-by-grant-achatz","title":"Alinea by Grant Achatz","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe debut cookbook from the restaurant Gourmet magazine named the best in the country.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eA pioneer in American cuisine, chef Grant Achatz represents the best of the molecular gastronomy movement--brilliant fundamentals and exquisite taste paired with a groundbreaking approach to new techniques and equipment. ALINEA showcases Achatz's cuisine with more than 100 dishes (totaling 600 recipes) and 600 photographs presented in a deluxe volume. Three feature pieces frame the book: Michael Ruhlman considers Alinea's role in the global dining scene, Jeffrey Steingarten offers his distinctive take on dining at the restaurant, and Mark McClusky explores the role of technology in the Alinea kitchen. Buyers of the book will receive access to a website featuring video demonstrations, interviews, and an online forum that allows readers to interact with Achatz and his team.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003e\"Achatz is something new on the national culinary landscape: a chef as ambitious as Thomas Keller who wants to make his mark not with perfection but with constant innovation . . . Get close enough to sit down and allow yourself to be teased, challenged, and coddled by Achatz's version of this kind of cooking, and you can have one of the most enjoyable culinary adventures of your life.\" --Corby Kummer, senior editor of Atlantic Monthly\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003e\"Someone new has entered the arena. His name is Grant Achatz, and he is redefining the American restaurant once again for an entirely new generation . . . Alinea is in perpetual motion; having eaten here once, you can't wait to come back, to see what Achatz will come up with next.\" --GourmetReviews \u0026amp; AwardsJames Beard Foundation Cookbook Award Finalist: Cooking from a professional Point of View Category  James Beard Foundation Outstanding Chef Award! \"Even if your kitchen isn't equipped with a paint-stripping heat gun, thermocirculator, or refractometer, and you're only vaguely aware that chefs use siphons and foams in contemporary cooking, you can enjoy this daring cookbook from Grant Achatz of the Chicago restaurant Alinea.. . . While the recipes can hardly become part of your everday cooking, this book is far too interesting to be left on the coffee table. As you read, a question emerges: Is Alinea's food art? . . . I go a little further, describing Achatz with a word that he would probably never use to describe himself: avant-garde, as it defined art movements at the beginning of the last century--planned, self-concious, and structured attempts to provoke and shake the status quo. Just as with those artists, the results are not necessarily as interesting as the intentions and concepts behind them. In this sense, this volume constitutes a full-blown although not threatening manifesto.\"—Art of Eating\u003c\/span\u003e\u003c\/p\u003e","brand":"Mahala Independent Bookstore","offers":[{"title":"Default Title","offer_id":47983981265226,"sku":"9781580089289","price":98.68,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0760\/5662\/5482\/files\/9781580089289.jpg?v=1775634618"},{"product_id":"food-drink-modernist-cuisine-photography-by-nathan-myhrvold","title":"Food \u0026 Drink: Modernist Cuisine Photography by Nathan Myhrvold","description":"\u003cp\u003e\u003cspan\u003eTake a deep dive into Modernist Cuisine founder and photographer Nathan Myhrvold’s ever-evolving fascination with food in his new book \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eFood \u0026amp; Drink: Modernist Cuisine Photography\u003c\/span\u003e\u003cspan\u003e. This beautiful photo book features over 200 vibrant images showcasing food in new and surprising ways. Myhrvold uses cutting-edge photography techniques that combine custom-built cameras and robotics with creativity, endless curiosity, and the willingness to get drenched with wine on occasion. The results are blueberries shot to appear like boulders, condiments exploding out of cannons, and wine catapulted to create the perfect splash.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis collection of Myhrvold’s images is organized into thematic sections focused on core elements of his food photography and comes packaged in a new shelf-friendly trim size with a slipcase. Over 20 full-spread panoramic images measuring 27” x 10.315” display high-quality printing.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFrom an aerial shot of the gentle carved shapes in a wheat field after harvest to the magnified view of the colorful corona of a tomato seed, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eFood \u0026amp; Drink\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003efeatures imagery not found in Myhrvold’s previous photography book. This gorgeous coffee table book captures stunning details of the foods and drinks we love from a fresh, playful perspective.\u003c\/span\u003e\u003c\/p\u003e\n\u003c!----\u003e","brand":"Mahala Independent Bookstore","offers":[{"title":"Default Title","offer_id":48633858687306,"sku":"9781737995135","price":106.86,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0760\/5662\/5482\/files\/71INNHzg35L._AC_UF1000_1000_QL80.jpg?v=1775837227"},{"product_id":"my-everyday-lagos-nigerian-cooking-at-home-and-in-the-diaspora-by-yewande-komolafe","title":"My Everyday Lagos by Yewande Komolafe","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe city of Lagos, Nigeria, is a key part of a larger conversation about West African cuisine and its influences throughout the world. \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eMy Everyday Lagos\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003econsists of 75 dishes that are all served in recipe developer and food stylist Yewande Komolafe's fast-paced, ever-changing home city of Lagos. These recipes reflect the regional cooking of the country and reveal two complementary qualities of Nigerian cuisine—its singularity and accessibility. Along the way, through informative essays that place ingredients in historical context, Yewande explains how in a country where dozens of ethnic groups interact, a cuisine has developed that transcends tribal boundaries.\u003cbr\u003e\u003cbr\u003eYewande's personal narrative is woven throughout the book and cautions against being burdened by notions of authenticity. To those in the African diaspora, this book highlights food that may have been adapted and integrated into the cuisines of the places they live. The bukas of London, Houston, Atlanta, Chicago, Toronto, and Newark all have their unique vision of Nigeria and are reflected in their food. The recipes, including classics like \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eJollof Rice\u003c\/span\u003e\u003cspan\u003e, \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003ePuff Puff\u003c\/span\u003e\u003cspan\u003e, and \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eGroundnut Stew\u003c\/span\u003e\u003cspan\u003e, are a starting point for the home cook, allowing them to trust the ingredients and achieve the variety of textures and flavors Nigerian food is known for. Beautiful photographs of the city and its people invite readers into the energy and pulse of Lagos, while the food photography entices them to make each and every dish in the book.\u003cbr\u003e\u003cbr\u003eThis stunning cookbook is Yewande Komolafe's in-depth exploration of a cuisine as well as the definitive book on Lagos cuisine that reveals the nuances of regions and peoples, diaspora and return—but also tells her own story of gathering the scattered pieces of herself through understanding her home country and food.\u003c\/span\u003e\u003c\/p\u003e\n\u003c!----\u003e","brand":"Mahala Independent Bookstore","offers":[{"title":"Default Title","offer_id":48796818243914,"sku":"9781984858931","price":46.02,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0760\/5662\/5482\/files\/images_1_47f3daa9-32ea-430e-903d-5e8db5d01e85.jpg?v=1775631290"},{"product_id":"езиците-на-бирата-от-людмил-фотев","title":"Езиците на бирата от Людмил Фотев","description":"\u003cp\u003eЛюдмил Фотев навлиза в крафт-бирата след концерта на Ди Ди Бриджужтър на фестивала в Монреал 1997, в трапистките – година по-късно на фестивала Норд Сий (саундтрак – Ал Джароу). Малко по-късно прави репортажи от Орвал и Рошфор, пардон, с Ерик Трюфа и Мино Синелу (Гом Джаз фестивал). Тогава започват лекциите му „Бира и джаз“ (Франция, Белгия). Джазмените го наричат The Beer Man. За колегите му, с които съдийства вече второ десетилетие на най-престижните бирени конкурси от Брюксел до Бразилия, е The Jazzman. Открива на френското трио на Корназа тайните на финското сахти. И се оставя на Теодосий да го въведе в непознато бирено местенце на ул. „Княз Борис“. Междувременно Хорхе Пардо е станал фен на бъдещия Гларус след концерта си по покана на издателя на тази книга. Още уърлд-джаз – с художника на книгата, с когото също са се кефили заедно, разбирай – работили съвместно. След уърлд джаза дойде ред и на световете на бирата.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eМного съм доволен, Людмиле, че използваш множественото число „езиците“, както аз използвам само множественото число „бирите“. Няма само един език и само една бира, езиците на крафт-бирите са пълни с вкусове и аромати, езикът на еднаквостта не е толкова интересен. -\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eЛоренцо Дабове a.k.a. „Куаска“, биреният гуру на Италия\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e„Езиците на бирата“ е библия за бохеми и бонвивани, любители на кехлибарения вкус, историята и изкуството на течната наслада. Човешката цивилизация е закърмена с бира, и да разбираш нейния език е като да завършиш Вавилонската кула. -\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eСветлозар Желев – литературен гид и автор на книгите „За бавното живеене и насладата от живота“, „Храната, начин на употреба“ и „Опитай това“\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eС моя приятел Людмил Фотев сме пили какви ли не бири, откакто се познаваме. Както бирата е „brassée“ (фр. сварена), така и джазовата музика е „brassée“ като смес от различни култури. -\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eГеорги Корназов – джаз тромбонист и композитор\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"Mahala Independent Bookstore","offers":[{"title":"Default Title","offer_id":49083587625290,"sku":"9789549270129","price":25.05,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0760\/5662\/5482\/files\/images_2_f21afde1-60e4-4987-8efa-edab81e7bf68.jpg?v=1775733169"},{"product_id":"at-the-table-the-chefs-guide-to-advocacy-by-katherine-miller","title":"At the Table: The Chef's Guide to Advocacy by Katherine Miller","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eWhen Katherine Miller was first asked to train chefs to be advocates, she thought the idea was ludicrous. This was a group known for short tempers and tattoos, not for saving the world. 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Wild fish or farmed? Low-carb or low-cal? As the American culture of fast food and unlimited choice invades the world, Pollan follows his next meal from land to table, tracing the origin of everything consumed and the implications for ourselves and our planet. 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In Gazoz , Mr. Briga and Ms. Sussman show how to craft syrups, layer flavors, and create a drink that reflects what’s in your own garden or grocery store.”\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e— The  Wall Street Journal\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003e“A sparkling book of inspiration . . . [The recipes] are at once  fragrantly subtle and richly complex.”\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e— The  New York Times\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003e“This book is sure to delight your palate and quench your thirst!”\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e—David Zilber, coauthor of  The Noma Guide to Fermentation\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eZERO ALCOHOL, 100% DELICIOUSNESS\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eStarting with plain sparkling soda, a gazoz layers in fresh fruits and flowers, aromatic herbs and spices, ferments, syrups, and other artisanal ingredients, all to create a beautiful marriage of flavor and fizz. In Gazoz , discover recipes for stone fruit gazoz, citrus gazoz, even “milkshake” gazoz using nut butters. The possibilities are endless, the results amazing. It’s the best nonalcoholic drink you’ve ever tasted, and by far the most fun to make.\u003c\/span\u003e\u003c\/p\u003e","brand":"Mahala Independent Bookstore","offers":[{"title":"Default Title","offer_id":60873141223754,"sku":"9781579658755","price":20.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0760\/5662\/5482\/files\/91NC-gkYHQL._AC_UF350_350_QL50.jpg?v=1775635158"},{"product_id":"six-seasons-of-pasta-a-new-way-with-everyones-favorite-food-by-joshua-hol-mcfadden","title":"Six Seasons of Pasta by Joshua Mcfadden","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan class=\"a-text-bold\"\u003eNATIONAL BESTSELLER * Named a Best Cookbook of the Year by\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e the \u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eNew York Times, The New Yorker\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e, \u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eReal Simple\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e, and more * \u003c\/span\u003e\u003cspan\u003eLibby Book Award Finalist * Pacific Northwest Book Awards Shortlist\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eIn the follow-up to \u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eSix Seasons: A New Way with Vegetables\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e, James Beard Award–winning author Joshua McFadden teaches home cooks how to use storebought dried pasta to create seasonal, restaurant-quality dishes at home. Named a Best New Cookbook of 2025 by\u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003e Bon Appetit, Eater, Epicurious, Publishers Weekly\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e, \u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eSaveur,\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e \u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eThe Strategist, \u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eThe Week\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e, and more.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003cbr\u003eIn \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eSix Seasons: A New Way with Vegetables,\u003c\/span\u003e\u003cspan\u003e Joshua McFadden's approach to seasonal produce revolutionized the way we cook with vegetables. Now, he's back to transform the way we cook and eat pasta. In \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eSix Seasons of Pasta\u003c\/span\u003e\u003cspan\u003e, noodles become the perfect showcase for each season's bounty of produce. There are more than 125 recipes organized by season, plus the Italian classics that everyone should have in their repertoire, from Cacio e Pepe to Pasta Fagiole (three ways!). Artichokes with Tomato and Mint celebrates the fresh, delicate flavors of spring; Fall's warming notes are reflected in Mushrooms with Onion, Pancetta, and Cream; and a classic Winter dish like Baked Ziti with Broccoli Rabe is hearty and nourishing. And the best part? These recipes are all made using storebought dried pasta. \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eSix Seasons of Pasta\u003c\/span\u003e\u003cspan\u003e does so much more than pair noodles with seasonal produce. The book teaches us how to intuitively cook a perfect pasta dish from scratch using McFadden's no-fail “build-the-sauce-in-the-skillet” method. McFadden's time-tested technique will always result in a satisfying and delicious bowl of pasta.\u003c\/span\u003e\u003c\/p\u003e","brand":"Mahala Independent Bookstore","offers":[{"title":"Default Title","offer_id":60873141453130,"sku":"9781648291920","price":45.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0760\/5662\/5482\/files\/81N1THN54YL._SL1500.jpg?v=1775729899"},{"product_id":"sandwich-magazine-issue-8","title":"Sandwich Magazine - Issue 8","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe Chef's Special Issue. The world's most famous chef, Gordon Ramsey, is both cover star and special guest editor for the latest edition of the magazine celebrating the humble sandwich. While Ramsey reflects on inspiring an internet meme and spinning it off into a show, other chefs share their secret sandwich recipes, a London school canteen lunch man reveals a less glamorous side of cooking, and iconic international sandwiches model their best features.\u003c\/span\u003e\u003c\/p\u003e","brand":"Mahala Independent Bookstore","offers":[{"title":"Default Title","offer_id":60896143049034,"sku":"977275539100908","price":15.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0760\/5662\/5482\/files\/Sandwich_Issue8_Gordon_CoverThumb.webp?v=1775309810"},{"product_id":"maxs-picnic-book-an-ode-to-the-art-of-picnicking-from-the-authors-of-max-sandwich-book","title":"Max's Picnic Book","description":"\u003cp\u003eIrreverent, eccentric, Max's Picnic Book is the follow up the Sunday Times Bestseller, Max's Sandwich Book. Both an ode to the art of eating outdoors, and an entertaining, frivolous reinvention of it, Max and Ben will first redefine what the picnic is, and celebrate its true potential, before creating 16 themed menus. Including ingenious hacks—think flavored salts for dipping eggs and soft-serve with a shot of espresso—as well as twists on familiar favorites, this book about how and why we should picnic. Interpreting the ways in which we can eat outdoors through the eyes of their picnicking heroes, such as Hunter S. Thompson, Mary Berry and Snoop Dogg, the reader will be left with a broadened perception of what a picnic truly is.\u003c\/p\u003e","brand":"Mahala Independent Bookstore","offers":[{"title":"Default Title","offer_id":61065287041354,"sku":"9781784884215","price":25.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0760\/5662\/5482\/files\/9781784884215-jacket-large.jpg?v=1775214185"},{"product_id":"on-meat-modern-recipes-for-the-home-kitchen","title":"On Meat: Modern Recipes for the Home Kitchen by Jeremy Fox","description":"\u003cp\u003eAcclaimed American chef Jeremy Fox’s eagerly awaited sequel to the global bestseller On Vegetables, featuring more than 160 recipes for the home cook and creative carnivore\u003c\/p\u003e\n\u003cp\u003eIt was tasting his Jewish grandmother’s beef and tongue dish in Pennsylvania at the age of nine that first inspired chef Jeremy Fox’s passion for food. Described by David Chang as ‘one of the greatest chefs America’s ever produced,’ Fox is celebrated for the inventive food he showcases at his California restaurants, Rustic Canyon and Birdie G’s, and for his role as a mentor in the culinary world. Fox’s much-anticipated new cookbook, On Meat, spotlights the chef’s unique philosophy on all things meat, with 115 creative recipes demonstrating his zero-waste and sustainable approach to cooking.\u003c\/p\u003e\n\u003cp\u003eChapters are organized into Pork; Poultry \u0026amp; Rabbit; Beef \u0026amp; Lamb; and Deli, a section dedicated to cured and smoked meats, potted meats, and sausages. Recipes ranging from accessible to elevated are accompanied by personal headnotes, offering Fox’s insights, expert guidance, and anecdotes from both his chef and life journeys.\u003c\/p\u003e\n\u003cp\u003eHome cooks will discover snacks and starters, such as Buffalo Deviled Eggs and “Spanish Tortilla But Like a Reuben”; soups and stews, including Chicken Paprikash with Board-Cut Spaetzle; hot plates and entrees, such as Corned Beef Steak Frites, Blackened Pork Tenderloin with Chow-Chow, Spareribs with Apricot BBQ, and Merguez Sausage with Loaded Eggplant; and more.\u003c\/p\u003e\n\u003cp\u003eThe book begins with a “How To” section covering the essentials – roasting a whole chicken, making homemade sausages – and ends with more than 50 larder recipes, such as Strawberry Sofrito, Sungold Tomato Ketchup, and Blue Cheese Butter, to accentuate or accompany mains. Renowned chef Paul Bertolli provides a foreword.\u003c\/p\u003e","brand":"Mahala Independent Bookstore","offers":[{"title":"Default Title","offer_id":61065288548682,"sku":"9781837290864","price":50.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0760\/5662\/5482\/files\/9781837290864_p0_v2_s600x595.jpg?v=1775213985"},{"product_id":"hook-line-sinker-a-seafood-cookbook","title":"Hook Line Sinker: A Seafood Cookbook by Galton Blackiston","description":"\u003cp\u003eHook Line Sinker is a seafood cookbook from Michelin-starred chef Galton Blackiston featuring recipes created through his lifelong love affair with fish and shellfish. Galton's seafood dishes have always turned heads. He has a knack of taking simple ingredients and pairing them with techniques and flavours that allow the flavours to remain pure whilst bringing a sense of fun to the occasion. Cooking seafood is an art and in this book, Galton shows you how to master it. The book features over 90 recipes divided into five chapters - Quick and Easy, Small Plates, Stress-Free, Spicy Seafood and Main Courses. Hook Line Sinker isn't a huge how-to reference guide, or a seafood bible to teach you everything about each fish in the sea. It's a very personal book featuring Galton's all-time favourite recipes, all of which have featured on his menu in some form over the years, but more importantly, are great to cook at home. With a foreword by Michel Roux OBE, and photography by John Scott Blackwell. Awards 'Best UK Fish \u0026amp; Seafood Cookbook' Gourmand World Cookbook Awards, Paris\u003c\/p\u003e","brand":"Mahala Independent Bookstore","offers":[{"title":"Default Title","offer_id":61065288646986,"sku":"9780955893056","price":35.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0760\/5662\/5482\/files\/81yKwx18UsL.jpg?v=1775213227"},{"product_id":"maxs-sandwich-book-the-ultimate-guide-to-creating-perfection-between-two-slices-of-bread","title":"Max's Sandwich Book by Max Halley","description":"\u003cp\u003eMax's Sandwich Book is the perfect guide to an exciting lunch and the perfect gift for the sandwich lover in your life (even if it's you). Max Halley owns Britain's most amazing sandwich shop. After working in some of the country's best restaurants, he realized that the sandwich, humanity's greatest invention, was due a renaissance. So Max decided to open his own place and reinvent the sandwich forever. Inside this book you will find: · Award-winning creations from his shop · Inspired variations on classic sandwiches · Brilliant, delicious ways to use your leftovers · Sandwiches for breakfast · Sandwiches for dinner · Sandwiches for dessert · And more than 100 recipes for making your own ingenious creations at home. Ham, Egg \u0026amp; Chips never tasted so good. Max is the owner of Max's Sandwich Shop in Crouch End, winner of the Observer Food Monthly Award for Best Cheap Eat in 2015.\u003c\/p\u003e","brand":"Mahala Independent Bookstore","offers":[{"title":"Default Title","offer_id":61065288614218,"sku":"9781911600831","price":27.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0760\/5662\/5482\/files\/71Ho8w0pDGL._AC_UF1000_1000_QL80.jpg?v=1775213159"},{"product_id":"el-celler-de-can-roca-ccr","title":"El Celler de Can Roca CCR by Joan Roca i Fontané","description":"\u003cp\u003eJoan Roca i Fontané (1964, Girona, Catalonia, Spain) is a chef of the restaurant El Celler de Can Roca. He studied in Escola d'Hosteleria de Girona, where later he became a teacher. He worked with his grandparents and parents in their famliy business, a restaurant of traditional catalan cuisine. Today Joan is the chef of his own restaurant, together with his two brothers. Josep (sommelier), and Jordi (dessert chef). He is elaborating traditional cuisine together with avant-garde techniques, which implies research of both modern techniques and traditional recipes. Some of the techniques he uses are Sous-vide, \"Perfume-cooking\" and Distillation.\u003cbr\u003e\u003cbr\u003eHe has won a series of awards, including the Tou­ristic Merit Diploma from the Catalonian Gover­nment, the National Gastronomy Award for best chef by the Spanish Academy of Gastronomy, and the Best Chef of the Year award by the \u003ci\u003eLo Mejor de la Gastronomía\u003c\/i\u003e guide. He also holds an honorary doctorate degree awarded by the University of Girona.\u003cbr\u003e\u003cbr\u003eEl Celler de Can Roca has been received warmly by critics, and holds three Michelin stars. In 2013, it was named the best restaurant in the world by the magazine Restaurant, after having been ranked second in 2011 and 2012. In 2014, it was ranked second and in 2015, it was once again named the best restaurant in the world.\u003c\/p\u003e","brand":"Mahala Independent Bookstore","offers":[{"title":"Default Title","offer_id":61065288974666,"sku":"9788472121959","price":240.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0760\/5662\/5482\/files\/71FjmVATIcL._AC_UF1000_1000_QL80.jpg?v=1775212812"},{"product_id":"one-pot-100-simple-recipes-to-cook-together-by-amandine-bernardi","title":"One Pot: 100 Simple Recipes to Cook Together by Amandine Bernardi","description":"\u003cp\u003eCelebrate the simplicity of cooking in a Dutch oven or casserole dish with 100 delicious, globally inspired recipes from Larousse The casserole dish or Dutch oven is an essential kitchen tool for creating convenient meals without compromising on taste. In One Pot, author Amandine Bernardi presents 100 effortless recipes featuring vibrant international dishes. This beautifully designed cookbook offers an appealing range of recipes for every occasion, from quick weeknight dinners to special gatherings. Home cooks will discover wholesome dishes like Ratatouille and Mujadara with Cauliflower; hearty mains, including Beef Bourguignon, Coq au Vin, and Moroccan Fish Stew; and sweet treats, such as Baked Apples with Honey. With an informative guide to equipment, helpful serving suggestions, and clear dietary symbols designating vegan, gluten-free, dairy-free, and nut-free options, One Pot is perfect for novice and experienced cooks alike.\u003c\/p\u003e","brand":"Mahala Independent Bookstore","offers":[{"title":"Default Title","offer_id":61114132726090,"sku":"9781837290604","price":42.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0760\/5662\/5482\/files\/71gC00S_ugL._AC_UF1000_1000_QL80.jpg?v=1775212413"},{"product_id":"the-vegan-kitchen-by-jean-christian-jury","title":"The Vegan Kitchen by Jean-Christian Jury","description":"\u003cp\u003eThe very best plant-based recipes from the bestselling Vegan: The Cookbook, collected in an elegant and easy-to-use new cookbook The Vegan Kitchen offers a delicious tour of plant-based cooking across countries and cultures. This stylish volume collects 75 of the best recipes from Jean-Christian Jury's classic compendium Vegan: The Cookbook, highlighting fresh, tasty dishes enjoyed in every corner of the globe. Here, home cooks will discover creative techniques for transforming vegetables, grains, beans, legumes, and other vegan staple ingredients into exciting, meat-free meals. Chapters on Starters, Salads, Soups, Main Courses, Grains \u0026amp; Beans, Pasta \u0026amp; Noodles, Cakes \u0026amp; Pies, and Dessertsreveal the breadth and creativity of vegan cuisine. Easy-to-follow instructions and vibrant photography make this the perfect book for vegans, vegetarians, and anyone interested in healthier, sustainable eating. Spanning dishes, such as South Korea's Kimchi Fried Rice, Caribbean Jerk Chili, and Italy's Butternut Squash and Sage Risotto, as well as sweet treats, including El Salvador's ChocoBananas, Malawi's Blood Orange Crème Brûlée, and America's Carrot Cake with Cream Cheese Frosting, The Vegan Kitchen invites readers to experience the abundant variety of vegan food around the world.\u003c\/p\u003e","brand":"Mahala Independent Bookstore","offers":[{"title":"Default Title","offer_id":61114153206090,"sku":"9781837291571","price":28.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0760\/5662\/5482\/files\/images_bb5a7b17-b4df-4355-9538-929a2ed0074a.jpg?v=1775212297"},{"product_id":"easy-weeknight-dinners-100-fast-flavor-packed-meals-for-busy-people-who-still-want-something-good-to-eat-a-cookbook-by-emily-weinstein","title":"Easy Weeknight Dinners by Emily Weinstein","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eIt’s Tuesday, 4 p.m. What’s for dinner? For busy people who want something good to eat, culinary powerhouse New York Times Cooking makes meal planning easy, with thousands of recipes to explore in the app. In \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eEasy Weeknight Dinners\u003c\/span\u003e\u003cspan\u003e, editor in chief Emily Weinstein has curated some of the greatest hits—100 favorite dishes that you can make in as little as 10 minutes, from trusted writers Melissa Clark, Eric Kim, Yewande Komolafe, Ali Slagle, and more, served with mouth-watering photos and notes from the NYT Cooking community.\u003cbr\u003e\u003cbr\u003eOrganized by main ingredient, length of cooking time, and wow factor, you’ll find:\u003cbr\u003e• Truly fifteen-minute recipes, like \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eBeef Short Rib Rice Bowls\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e• Sheet-pan miracles for easy clean-up, like \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eFeta with Chickpeas and Tomatoes\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e• Minimum effort for maximum magic, like \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eSan Francisco-Style Vietnamese American Garlic Noodles\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e• Plate-licking sauces that steal the show, in \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eShrimp Fried Rice with Yum Yum Sauce\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003cbr\u003eWhether you’re seeking a standout meal for one, crowd-pleasers for picky kids, or something special for company, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eEasy Weeknight Dinners\u003c\/span\u003e\u003cspan\u003e offers versatile, flavor-packed meals for busy lives.\u003c\/span\u003e\u003c\/p\u003e","brand":"Mahala Independent Bookstore","offers":[{"title":"Default Title","offer_id":61317556928842,"sku":"9780593836323","price":42.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0760\/5662\/5482\/files\/91hKrGgr90L._SL1500.jpg?v=1775149812"},{"product_id":"cookies-the-best-recipes-for-the-perfect-anytime-treat-by-vaughn-vreeland","title":"Cookies by Vaughn Vreeland","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan class=\"a-text-bold\"\u003eNATIONAL BESTSELLER • Delight your friends and family (and yourself) with 100 delicious cookies from NYT Cooking.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003cbr\u003eDessert is sometimes seen as a bonus, but what could be more essential than delightful treats? From NYT Cooking and curated by recipe creator, video journalist, and YouTube personality Vaughn Vreeland, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eCookies\u003c\/span\u003e\u003cspan\u003e is the ultimate collection of treats—from classic recipes that taste like home, to flavor-packed bites that will become your new go-tos.\u003cbr\u003e\u003cbr\u003eWhen you need a trusted recipe for the \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eBest Chocolate Chip\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003eor \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eClassic Oatmeal Raisin Cookies\u003c\/span\u003e\u003cspan\u003e, look no further. If you'd like something fresh, try the \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eSalted Margarita Bars\u003c\/span\u003e\u003cspan\u003e or \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eLemon-Turmeric Crinkle Cookies\u003c\/span\u003e\u003cspan\u003e. Feeling a little nutty? \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eRum-Buttered Almond\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003eor \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003ePeanut Butter Miso Cookies\u003c\/span\u003e\u003cspan\u003e might do the trick. And when you can’t wait to break out the holiday cookie tin, \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eGochujang Caramel Cookies\u003c\/span\u003e\u003cspan\u003e and \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003ePistachio Pinwheels\u003c\/span\u003e\u003cspan\u003e will have you feeling festive all year long.\u003cbr\u003e\u003cbr\u003eFeaturing time-tested recipes and expert guidance from trusted writers \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eYossy Arefi, Melissa Clark, Dorie Greenspan, Eric Kim, Genevieve Ko, Yewande Komolafe, Samantha Seneviratne, Susan Spungen, Vaughn\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003ehimself, and many others, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eCookies\u003c\/span\u003e\u003cspan\u003e will serve up delight and inspiration for any party, picnic, or regular Tuesday night. Because you deserve a cookie.\u003c\/span\u003e\u003c\/p\u003e","brand":"Mahala Independent Bookstore","offers":[{"title":"Default Title","offer_id":61317556961610,"sku":"9780593836644","price":42.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0760\/5662\/5482\/files\/919jWf2Wl3L._SL1500.jpg?v=1775149617"},{"product_id":"the-essential-new-york-times-cookbook-the-recipes-of-record-by-amanda-hesser","title":"The Essential New York Times Cookbook by Amanda Hesser","description":"\u003cdiv class=\"product-single__overview\" itemprop=\"description\"\u003e\n\u003cp\u003eThe James Beard Award–winning and New York Times best-selling compendium of the paper’s best recipes, revised and updated.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product-single__view-more\"\u003e\n\u003cp\u003eTen years after the phenomenal success of her once-in-a-generation cookbook, former New York Times food editor Amanda Hesser returns with an updated edition for a new wave of home cooks. She has added 120 new but instantly iconic dishes to her mother lode of more than a thousand recipes, including Samin Nosrat’s Sabzi Polo (Herbed Rice with Tahdig), Todd Richards’s Fried Catfish with Hot Sauce, and J. Kenji López-Alt’s Cheesy Hasselback Potato Gratin.\u003c\/p\u003e\n\u003cp\u003eDevoted Times subscribers as well as newcomers to the paper’s culinary trove will also find scores of timeless gems such as Purple Plum Torte, David Eyre’s Pancake, Pamela Sherrid’s Summer Pasta, and classics ranging from 1940s Caesar Salad to modern No-Knead Bread. Hesser has tested and adapted each of the recipes, and she highlights her go-to favorites with wit and warmth. As Saveur declared, this is a “tremendously appealing collection of recipes that tells the story of American cooking.”\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Mahala Independent Bookstore","offers":[{"title":"Default Title","offer_id":61317556994378,"sku":"9781324002277","price":69.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0760\/5662\/5482\/files\/61aK5UdCePL._UF1000_1000_QL80.jpg?v=1775144233"},{"product_id":"the-complete-cookbook-for-teen-chefs-75-teen-tested-and-teen-approved-recipes-to-cook-eat-and-share-by-america-s-test-kitchen-kids","title":"The Complete Cookbook for Teen Chefs","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan class=\"a-text-bold\"\u003eFor the first time ever, America’s Test Kitchen Kids is bringing their rigorous testing, kitchen knowhow, and hands-on learning to teenagers in the kitchen. Fiercely independent and searching for culinary adventure, teen chefs are ready for exciting, global recipes made to share with friends and family—with the support of fundamental kitchen techniques and approachable instruction. Set for release on March 1, 2022, The Complete Cookbook for Teen Chefs offers just that, filled with over 70 recipes that have been tested and approved by thousands of teens from across the country.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003cbr\u003eWhether a teen is looking to make Tik Tok-worthy sticky buns or a simple egg and cheese breakfast sandwiches before school, The Complete Cookbook for Teenage Chefs has something for everyone. With recipes ranging from Biang Biang Mian (Hand-Pulled Noodles) to Steak Tacos with Charred Corn Salsa, Arepas to Congee, French Fries and Cheeseburger Sliders to Apple-Cider Donuts, this book features helpful sidebars to ensure that teens can learn more about why a recipe works, and how to take their recipes to the next level.\u003c\/span\u003e\u003c\/p\u003e","brand":"Mahala Independent Bookstore","offers":[{"title":"Default Title","offer_id":61317565284682,"sku":"9781948703956","price":28.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0760\/5662\/5482\/files\/81k-QJdxUmL._SL1500.jpg?v=1775143855"},{"product_id":"apartamento-cookbook-10-aphrodisiacs-by-apartamento","title":"Apartamento Cookbook #10: Aphrodisiacs","description":"\u003cp\u003eFor the 10th anniversary of Apartamento Cookbooks, we’re delighted to bring you \u003cem\u003eCookbook #10:\u003c\/em\u003e APHRODISIACS. Seductively illustrated by Sainte Maria, and filled with 16 recipes from lovers, ex-lovers, and food lovers from around the world, this volume unravels the obscure, the historical, the deeply personal, and the brand new world of aphrodisiacs.\u003c\/p\u003e\n\u003cp\u003eForget the clichés—this isn’t your usual chocolate-and-oyster story. Instead, sip a rosewater and cherry cocktail to mend a broken heart, fry up spiced plantains to keep it warm, test your luck with a steamy mussel game for date night, or pull apart a pavlova to divine whether he loves you or loves you not. Romantic, playful, shy, obsessive, enduring—every dish is proof that love never looks the same twice.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003eA decade of culinary antics has taken us from \u003ca href=\"https:\/\/www.apartamentomagazine.com\/product\/apartamento-cookbook-2\/\" style=\"color: rgb(0, 0, 0);\"\u003eWinter Soups\u003c\/a\u003e to decadent \u003ca href=\"https:\/\/www.apartamentomagazine.com\/product\/apartamento-cookbook-1\/\" style=\"color: rgb(0, 0, 0);\"\u003eCakes and Desserts\u003c\/a\u003e to \u003ca href=\"https:\/\/www.apartamentomagazine.com\/product\/apartamento-cookbook-9\/\" style=\"color: rgb(0, 0, 0);\"\u003eSandwiches!\u003c\/a\u003e (now back in print and ready for your kitchen). With APHRODISIACS, we invite you to yearn, to confess, to make a mess, and to never apologise for wanting more.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003eFeaturing: Alessandro Giannatempo, Anna Archibald \u0026amp; Kevin Serai, Chuck Cruz \u0026amp; Hailee Catalano, Don Cabbage, Flora Manson, Gloria Kabe, Helena Fradera, Jamie Lee, Kitty Coles, Lila Steinkampf, Mehreen Karim, Mia H., Rosie Kellett, Stephanie Stamatis, Sydney Lynn Carlson, and Yukiyasu Kaneko.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003eAbout the illustrator: \u003ca href=\"https:\/\/www.instagram.com\/saintemaria\/?hl=en\" style=\"color: rgb(0, 0, 0);\"\u003eSainte Maria\u003c\/a\u003e is a Russian-born artist and illustrator whose hand-painted works have earned international acclaim and collaborations with global brands. Influenced by naïve art, children’s drawings, and Matisse, her practice blends graphic design, minimalist abstraction, and elements of Asian traditional art and Scandinavian design, creating a world that is at once pure, whimsical, and sophisticated.\u003c\/span\u003e\u003c\/p\u003e","brand":"Mahala Independent Bookstore","offers":[{"title":"Default Title","offer_id":61317565382986,"sku":"9788409766727","price":46.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0760\/5662\/5482\/files\/COOKBOOK-2025-GREY-FOR-WEB-600x847.webp?v=1775143821"},{"product_id":"pasta-grannies-the-official-cookbook-the-secrets-of-italys-best-home-cooks-by-vicky-bennison","title":"Pasta Grannies by Vicky Bennison","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan class=\"a-text-bold\"\u003e*WINNER OF THE JAMES BEARD AWARD FOR SINGLE SUBJECT!*\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003cbr\u003eSAVING TRADITIONS AND SHARING SKILLS, ONE GRANNY AT A TIME!\u003cbr\u003e\u003cbr\u003e\"When you have good ingredients, you don't have to worry about cooking. They do the work for you.\" – Lucia, 85\u003cbr\u003e\u003cbr\u003eLearn how to make pasta like Italian nonnas do. Inspired by the hugely popular YouTube channel of the same name, Pasta Grannies is a wonderful collection of time-perfected Italian pasta recipes from the people who have spent a lifetime cooking for love, not a living: Italian grandmothers.\u003cbr\u003e\u003cbr\u003eFor a nonna, love is putting food on the table, and pasta is the perfect vehicle to make precious ingredients go further. Featuring easy and accessible recipes from all over Italy, you will be transported into the very heart of the Italian home to learn how to make great-tasting Italian food. From pici – a type of hand-rolled spaghetti that is simple to make – to lumachelle della duchessa – tiny, ridged, cinnamon-scented tubes that take patience and dexterity, every nonna has her own special recipe. Pasta Grannies brings together the huge diversity of these authentic dishes and also celebrates the expertise, life and extraordinary stories of the amazing women behind them.\u003c\/span\u003e\u003c\/p\u003e","brand":"Mahala Independent Bookstore","offers":[{"title":"Default Title","offer_id":61339165688138,"sku":"9781784882884","price":35.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0760\/5662\/5482\/files\/51Kg_eSZP_L._SX342_SY445_FMwebp.webp?v=1773667934"},{"product_id":"how-to-boil-an-egg-a-cookbook-by-rose-carrarini","title":"How to Boil an Egg: A Cookbook by Rose Carrarini","description":"\u003cp\u003eThis charming and beautifully designed collection of recipes is simple, pure, and wholly delicious.' - Alice Waters, chef and owner of Chez Panisse A delicious homage to cooking with eggs, from the founder of the iconic Rose Bakery cafes This stylish and newly re-issued cookbook from renowned English chef Rose Carrarini collects 84 indispensable egg recipes for the home cook. Along with failproof versions of classic egg preparations, including poached, scrambled, and fried, Carrarini presents recipes for some of Rose Bakery's most beloved dishes. Readers will find heaps of breakfast treats, including pastries, pancakes, and French toast; afternoon sweets, including Welsh Tea Cakes and Walnut Cake and Orange Crème Caramel; and light lunches, including soups, quiches, tarts, and more. Featuring high-quality ingredients and creative taste profiles, the recipes are wholesome, healthful, and appealing, with plenty of options for different palates and dietary preferences. Beautifully illustrated with specially commissioned, original paintings by award-winning botanical artist Fiona Strickland and a stunning new cover, How to Boil an Egg is an elegant addition to any home cook's kitchen shelf.\u003c\/p\u003e","brand":"Mahala Independent Bookstore","offers":[{"title":"Default Title","offer_id":61339166277962,"sku":"9781837292233","price":28.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0760\/5662\/5482\/files\/9781837292233.jpg?v=1774597105"},{"product_id":"the-secret-history-of-french-cooking-the-outlaw-chefs-who-made-food-modern-by-luke-barr","title":"The Secret History of French Cooking by Luke Barr","description":"\u003cp\u003eFrom the New York Times bestselling author of Provence, 1970, a lively, dramatic account of the spectacular rise of French “nouvelle cuisine,” and the renegade chefs of the 1960s and 1970s who revolutionized modern cooking.\u003c\/p\u003e\u003cp\u003eIn The Secret History of French Cooking, Luke Barr takes readers inside the culinary rebellion that upended the staid French food world and reinvented the role and cultural importance of chefs and restaurants. The very idea of the chef as creator—as innovator, artist, auteur—can be traced back to the legendary Paul Bocuse, Michel Guérard, and the Troisgros brothers, among other colorful characters. The book also tells the largely unknown story of a group of women chefs who fought for recognition in the all-male culinary establishment of the 1970s, and the villainous, powerful food critic who cast a shadow over the era.\u003c\/p\u003e\u003cp\u003eThis is a tale of rivalries, global success, and a ferocious backlash; of celebrity, money, politics, and incredibly delicious food. The Secret History of French Cooking reveals the origins of modern food and restaurant culture—the forces that shaped the way we eat today.\u003c\/p\u003e","brand":"Mahala Independent Bookstore","offers":[{"title":"Default Title","offer_id":61476329455946,"sku":"9781524744731","price":40.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0760\/5662\/5482\/files\/9781524744731.jpg?v=1774940368"},{"product_id":"the-science-of-fermentation-by-dk-robin-sherriff","title":"The Science of Fermentation by Robin Sherriff","description":"\u003cp\u003e“This deserves a slot on the kitchen shelf of every passionate cook” DAVID ZILBER“A vital resource for the ferment-curious” JAMES READ“This book will inspire a whole new generation of fermenters” KENJI MORIMOTO“A rich resource that enlightens and inspires” MARK DIACONOEnter a marvellous microbial world and explore the fascinating science of fermented foods. Every culture has a long history of fermentation – from kimchi to beer, kombucha to kefir, and sourdough to soy sauce – but rarely do we contemplate the complex science behind these everyday treats. In The Science of Fermentation, author and CEO of the Fermenters Guild, Robin Sherriff dives into the complex microbiology and chemistry behind essential ferments, revealing the invisible ecosystems that shape flavour, preserve food, and enrich our diets. Learn how fermented food and drinks have changed our palates and health forever, explore scientific processes behind your favourite pickles, and discover how to recreate them in your own kitchen. With recipes for more than 30 ferments, step-by-step photography, tips and troubleshooting advice, plus a foreword by Dr Johnny Drain and contributions from experts from around the world – including James Read, Kenji Morimoto, Kirsten K. Shockey, Mark Dredge, and Olia Hercules – this is everything you need to understand and explore the alchemy of fermentation.\u003c\/p\u003e","brand":"Mahala Independent Bookstore","offers":[{"title":"Default Title","offer_id":61539691856202,"sku":"9780241727287","price":35.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0760\/5662\/5482\/files\/9780241727287.jpg?v=1775541748"},{"product_id":"ferment-by-tim-spector","title":"Ferment by Tim Spector","description":"\u003cp\u003eTim Spector is on a mission to bring fermenting into our lives and kitchens. Drawing on the latest science and his own experiments, Ferment is an accessible introduction to the life-changing benefits of fermentation - for beginners and enthusiasts alike.\u003c\/p\u003e\u003cp\u003eFermenting is one of the most ancient, nutritious and cheap techniques for preparing and preserving food and drink. With little more than time, patience and basic equipment, the humblest of ingredients can be transformed into nutritious foods with an astonishing range of benefits for our gut health, immunity and daily mood.\u003c\/p\u003e\u003cp\u003eIncluding practical tips and some of his favourite recipes, Ferment cuts through myths and misunderstanding to help us navigate the fascinating world of ferments and shows how they can help improve our health, our meal times and our planet.\u003c\/p\u003e","brand":"Mahala Independent Bookstore","offers":[{"title":"Default Title","offer_id":61539706962250,"sku":"9781787334656","price":34.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0760\/5662\/5482\/files\/9781787334656.jpg?v=1775541874"}],"url":"https:\/\/mahala.bg\/collections\/foodies.oembed","provider":"Mahala Independent Bookstore","version":"1.0","type":"link"}