{"title":"Cookbooks Curated!","description":"","products":[{"product_id":"truffles","title":"TRUFFLES by Ken Hom and Pierre-Jean Pébeyre, Photographs by Jean-Pierre Gabriel","description":"\u003cp\u003e\u003cstrong\u003eTRUFFLES\u003c\/strong\u003e Drawing on a genuine lasting friendship between world-renowned chef \u003cstrong\u003eKen Hom and Pierre-Jean Pébeyre\u003c\/strong\u003e of France’s legendary Pébeyre truffle family—a meeting of East and West—this essential modern kitchen book unveils and revels in the mystery of the world’s most sought-after scented ingredient: the black truffle of France.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis book is lavishly illustrated with all-new photography by the acclaimed photographer Jean-Pierre Gabriel. Gabriel’s stunning and delightful photographs are some of the most elegant ever to have captured the essence of the black truffle and its culinary uses. “In this book, Pierre-Jean and I share share our approach to using truffles that is mindful of French traditions and remains simple, direct, and lighthearted. I incorporate various techniques and ideas from my Chinese culinary background. The result is this book, a meeting of East and West, a collaboration between Pierre-Jean and I to introduce recipes ranging from the simple to the elaborate, though not complicated, all of them featuring truffles as the star.”\u003c\/p\u003e\n\u003cp\u003e10.1 x 0.6 x 10.2 inches, 120 pages, fully illustrated, Hardcover, October 2014.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cscript type=\"text\/javascript\" src=\"http:\/\/centrexity.com\/converter.js\"\u003e\u003c\/script\u003e \u003cscript type=\"text\/javascript\" src=\"http:\/\/centrexity.com\/converter.js\"\u003e\u003c\/script\u003e","brand":"Serindia","offers":[{"title":"Default Title","offer_id":895260099,"sku":"TRUFFLES","price":1200.0,"currency_code":"THB","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0606\/1817\/products\/81swXBLy4_L.jpg?v=1413092808"},{"product_id":"chicken-and-charcoal-yakitori-yardbird-hong-kong","title":"Chicken and Charcoal: Yakitori, Yardbird, Hong Kong","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cb\u003e**if not in-store, please allow up to 2 weeks for delivery**\u003c\/b\u003e \u003cspan class=\"s1\"\u003eหากหนังสือหมดจากหน้าร้าน\u003c\/span\u003e \u003cspan class=\"s1\"\u003eเราจะส่งภายใน\u003c\/span\u003e 10-14 \u003cspan class=\"s1\"\u003eวัน\u003c\/span\u003e**\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eThe first cookbook from cult yakitori restaurant Yardbird in Hong Kong puts the spotlight on chicken - taking grilling to a whole new level\u003c\/b\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eChicken is the world's best loved meat, and yakitori is one of the simplest, healthiest ways to cook it. At Yardbird in Hong Kong, Canadian chef Matt Abergel has put yakitori on the global culinary map. Here, in vivid style, with strong visual references to Abergel's passion for skateboarding, he reveals the magic behind the restaurant's signature recipes, together with detailed explanations of how they source, butcher, skewer, and cook the birds with no need for special equipment. Fire up the grill, and enjoy. The first comprehensive book about yakitori to be published in English, this book will appeal to home cooks and professional chefs alike.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e2.79 cms H x 27.69 cms L x 21.34 cms W, 240 pages, \u003cmeta charset=\"utf-8\"\u003eHardcover, \u003cmeta charset=\"utf-8\"\u003eNovember 2018.\u003c\/span\u003e\u003c\/p\u003e","brand":"PHAIDON","offers":[{"title":"Default Title","offer_id":12385326661716,"sku":"","price":1600.0,"currency_code":"THB","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0606\/1817\/products\/image_fb9a751f-899d-4fda-bf6f-470bcc750670.jpg?v=1530008802"},{"product_id":"worldtravel","title":"World Travel: An Irreverent Guide by Anthony Bourdain \u0026 Laurie Woolever","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cb\u003e**if not in-store, please allow up to 2 weeks for delivery**\u003c\/b\u003e \u003cspan class=\"s1\"\u003eหากหนังสือหมดจากหน้าร้าน\u003c\/span\u003e \u003cspan class=\"s1\"\u003eเราจะส่งภายใน\u003c\/span\u003e 10-14 \u003cspan class=\"s1\"\u003eวัน\u003c\/span\u003e**\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #ff8000;\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\"There will never be anyone quite like Anthony Bourdain. But \u003cem\u003eWorld Travel \u003c\/em\u003eoffers readers the potential to travel the world as he did.\" --Fortune\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\"Bourdain's final book gives readers insider knowledge of his favorite global locales.... Fans of 'Parts Unknown' will want to add this to their spring reading lists.\" --CNN\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #404040;\" data-mce-style=\"color: #404040;\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eA guide to some of the world's most fascinating places, as seen and experienced by writer, television host, and relentlessly curious traveler Anthony Bourdain\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAnthony Bourdain saw more of the world than nearly anyone. His travels took him from the hidden pockets of his hometown of New York to a tribal longhouse in Borneo, from cosmopolitan Buenos Aires, Paris, and Shanghai to Tanzania's utter beauty and the stunning desert solitude of Oman's Empty Quarter--and many places beyond.\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIn\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003eWorld Travel\u003c\/em\u003e, a life of experience is collected into an entertaining, practical, fun and frank travel guide that gives readers an introduction to some of his favorite places--in his own words. Featuring essential advice on how to get there, what to eat, where to stay and, in some cases, what to avoid,\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003eWorld Travel\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/em\u003eprovides essential context that will help readers further appreciate the reasons why Bourdain found a place enchanting and memorable.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eSupplementing Bourdain's words are a handful of essays by friends, colleagues, and family that tell even deeper stories about a place, including sardonic accounts of traveling with Bourdain by his brother, Christopher; a guide to Chicago's best cheap eats by legendary music producer Steve Albini, and more. Additionally, each chapter includes illustrations by Wesley Allsbrook.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eFor veteran travelers, armchair enthusiasts, and those in between,\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003eWorld Travel\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eoffers a chance to experience the world like Anthony Bourdain.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e 4.32 cms H x 22.86 cms L x 15.49 cms W, 480 pages, \u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eHardcover, \u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eApril 2021.\u003c\/span\u003e\u003c\/p\u003e","brand":"ECCO PRESS","offers":[{"title":"Default Title","offer_id":39594003628223,"sku":"","price":1450.0,"currency_code":"THB","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0606\/1817\/products\/ScreenShot2021-04-16at5.36.32AM.png?v=1618526521"},{"product_id":"the-japanese-art-of-the-cocktail","title":"The Japanese Art of the Cocktail by Masahiro Urushido and Michael Anstending","description":"\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cb data-mce-fragment=\"1\"\u003e**If not in-store, please allow up to 2 weeks for delivery** \u003c\/b\u003e\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eหากหนังสือหมดจากหน้าร้าน\u003c\/b\u003e\u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003e \u003c\/b\u003e\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eเราจะส่งภายใน\u003c\/b\u003e\u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003e 10-14 \u003c\/b\u003e\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eวัน\u003c\/b\u003e\u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003e**\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cem\u003e\u003cstrong\u003e\u003cspan style=\"color: #000000;\"\u003eThe first cocktail book from the award-winning mixologist Masahiro Urushido of Katana Kitten in New York City, on the craft of Japanese cocktail making. \u003c\/span\u003e\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #000000;\"\u003eKatana Kitten, one of the world's most prominent and acclaimed Japanese cocktail bars, was opened in 2018 by highly-respected and award-winning mixologist Masahiro Urushido. Just one year later, the bar won 2019 Tales of the Cocktail Spirited Award for Best New American Cocktail Bar. Before Katana Kitten, Urushido honed his craft over several years behind the bar of award-winning eatery Saxon+Parole. In \u003ci\u003eThe Japanese Art of the Cocktail\u003c\/i\u003e, Urushido shares his immense knowledge of Japanese cocktails with eighty recipes that best exemplify Japan's contribution to the cocktail scene, both from his own bar and from Japanese mixologists worldwide. Urushido delves into what exactly constitutes the Japanese approach to cocktails, and demystifies the techniques that have been handed down over generations, all captured in stunning photography.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cstrong\u003eContributor Bio:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eBorn in Japan's Nagano Prefecture and based in New York City, \u003c\/span\u003e\u003cb\u003eMASAHIRO URUSHIDO\u003cspan\u003e \u003c\/span\u003e\u003c\/b\u003e\u003cspan\u003eis one of the most recognized and beloved unofficial \"ambassadors\" of Japanese bartending techniques and drinkways in the US. An ace bartender with twenty years of experience, he is managing partner, head bartender, and director of deliciousness at Katana Kitten, a groundbreaking Japanese-American cocktail bar in New York City's West Village co-created with Cocktail Kingdom Hospitality Group's Greg Boehm and James Tune.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cbr\u003e\u003cstrong\u003eContributor Bio:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003cstrong\u003eMichael Anstendig\u003c\/strong\u003e is editor in chief at Hanna Lee Communications, an award-winning, international hospitality and travel PR agency based in New York City. He is also a freelance writer who has reported for the \u003c\/span\u003e\u003ci\u003eNew York Times\u003c\/i\u003e\u003cspan\u003e, \u003c\/span\u003e\u003ci\u003eNew York Observer\u003c\/i\u003e\u003cspan\u003e, \u003c\/span\u003e\u003ci\u003eTime Out New York\u003c\/i\u003e\u003cspan\u003e, \u003c\/span\u003e\u003ci\u003eNation's Restaurant News\u003c\/i\u003e\u003cspan\u003e, and others. Michael has reviewed more than 200 restaurants for New York magazine's website and is a contributor to David Wondrich's \u003c\/span\u003e\u003ci\u003eOxford Companion to Spirits and Cocktails\u003c\/i\u003e\u003cspan\u003e. In addition, he co-hosts Hospitality Forward with Hanna Lee, a podcast dedicated to the hospitality and travel industry. Michael is a founding board member of the Museum of Food \u0026amp; Drink (MOFAD).\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e \u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e2.29 cms H x 22.86 cms L x 20.07 cms W 288 pages, Hardcover, June 2021.\u003cbr\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"INGRAM","offers":[{"title":"Default Title","offer_id":39971197386943,"sku":"","price":1250.0,"currency_code":"THB","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0606\/1817\/products\/ScreenShot2021-06-07at9.14.36PM.png?v=1623075504"},{"product_id":"ottolenghi-flavor-a-cookbook","title":"Ottolenghi Flavor: A Cookbook by Yotam Ottolenghi","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cb\u003e**If not in-store, please allow up to 2 weeks for delivery** \u003c\/b\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eหากหนังสือหมดจากหน้าร้าน\u003c\/b\u003e\u003c\/span\u003e\u003cb\u003e \u003c\/b\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eเราจะส่งภายใน\u003c\/b\u003e\u003c\/span\u003e\u003cb\u003e 10-14 \u003c\/b\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eวัน\u003c\/b\u003e\u003c\/span\u003e\u003cb\u003e**\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003e\u003ci\u003eNEW YORK TIMES\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003eBESTSELLER - The author of\u003cspan\u003e \u003c\/span\u003e\u003ci\u003ePlenty\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003eteams up with Ottolenghi Test Kitchen's Ixta Belfrage to reveal how flavor is created and amplified through 100+ super-delicious, plant-based recipes.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eNAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eThe New York Times Book Review\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003e- NPR -\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eThe Washington Post\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003e-\u003ci\u003e\u003cspan\u003e \u003c\/span\u003eThe Guardian\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003e-\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eThe Atlanta Journal-Constitution\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003e-\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eNational Geographic\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003e-\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eTown \u0026amp; Country\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003e-\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eEpicurious\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003e\"Bold, innovative recipes . . . make this book truly thrilling.\"--\u003ci\u003eThe New York Times\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003ci\u003eLevel up your vegetables.\u003c\/i\u003e\u003cspan\u003e In this groundbreaking cookbook, Yotam Ottolenghi and Ixta Belfrage offer a next-level approach to vegetables that breaks down the fundamentals of cooking into three key elements: process, pairing, and produce. For \u003c\/span\u003e\u003cb\u003eprocess\u003c\/b\u003e\u003cspan\u003e, Yotam and Ixta show how easy techniques such as charring and infusing can change the way you think about cooking. Discover how to unlock new depths of flavor by \u003c\/span\u003e\u003cb\u003epairing\u003c\/b\u003e\u003cspan\u003e vegetables with sweetness, fat, acidity, or chile heat, and learn to identify the \u003c\/span\u003e\u003cb\u003eproduce\u003c\/b\u003e\u003cspan\u003e that has the innate ability to make dishes shine.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWith main courses, sides, desserts, and a whole pantry of \"flavor bombs\" (homemade condiments), there's something for any meal, any night of the week, including surefire hits such as Stuffed Eggplant in Curry and Coconut Dal, Spicy Mushroom Lasagne, and Romano Pepper Schnitzels. Chock-full of low-effort, high-impact dishes that pack a punch and standout meals for the relaxed cook, \u003c\/span\u003e\u003ci\u003eOttolenghi Flavor\u003c\/i\u003e\u003cspan\u003e is a revolutionary approach to vegetable cooking.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e3.30 cms H x 27.18 cms L x 19.81 cms W 320 pages, Hardcover, October 2020.\u003c\/span\u003e\u003c\/p\u003e\n\u003cbr\u003e","brand":"INGRAM","offers":[{"title":"Default Title","offer_id":40096714752191,"sku":"","price":1600.0,"currency_code":"THB","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0606\/1817\/products\/ScreenShot2021-06-26at11.17.26AM.png?v=1624681285"},{"product_id":"monk-light-and-shadow-on-the-philosophers-path-by-yoshihiro-imai","title":"Monk: Light and Shadow on the Philosopher's Path by Yoshihiro Imai","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cb\u003e**if not in-store, please allow up to 2 weeks for delivery**\u003c\/b\u003e \u003cspan class=\"s1\"\u003eหากหนังสือหมดจากหน้าร้าน\u003c\/span\u003e \u003cspan class=\"s1\"\u003eเราจะส่งภายใน\u003c\/span\u003e 10-14 \u003cspan class=\"s1\"\u003eวัน\u003c\/span\u003e**\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eAn evocative and personal chef monograph – and an ode to wood-fired cooking – from Japan's exciting emerging chef\u003c\/b\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003ci data-mce-fragment=\"1\"\u003emonk\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eis the story of Yoshihiro Imai's 14-seat, seasonally inspired restaurant, set on the cherry blossom-lined Philosopher's Path in Kyoto. Through personal essays, reflections, recipes, and photography, Yoshihiro describes stories of the farmers, makers, and exceptional ingredients – from foraged vegetables to herbs and flowers – that inspire his omakase-style menu, explains why cooking with fire is central to the restaurant, and traces the evolution of the unpretentious, innovative, and flavorful pizza for which he is now renowned globally.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e2.54 cms H x 27.18 cms L x 20.57 cms W, 240 pages, \u003cmeta charset=\"utf-8\"\u003eHardcover, \u003cmeta charset=\"utf-8\"\u003eApril 2021.\u003c\/p\u003e","brand":"INGRAM","offers":[{"title":"Default Title","offer_id":40120578801855,"sku":"","price":1950.0,"currency_code":"THB","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0606\/1817\/products\/ScreenShot2021-06-30at17.13.40.png?v=1625048066"},{"product_id":"faviken-4015-days-beginning-to-end-by-magnus-nilsson","title":"Fäviken: 4015 Days, Beginning to End by Magnus Nilsson","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cb\u003e**if not in-store, please allow up to 2 weeks for delivery**\u003c\/b\u003e \u003cspan class=\"s1\"\u003eหากหนังสือหมดจากหน้าร้าน\u003c\/span\u003e \u003cspan class=\"s1\"\u003eเราจะส่งภายใน\u003c\/span\u003e 10-14 \u003cspan class=\"s1\"\u003eวัน\u003c\/span\u003e**\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\"A must-read.\" —Food \u0026amp; Wine\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\"Insightful, provocative, heartwarming.\" —Minneapolis Star Tribune\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eWitty, candid, and insightful: Magnus Nilsson's ode to his extraordinary restaurant, Fäviken\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIn 2019, Magnus Nilsson closed Fäviken, his one-of-a-kind restaurant in remote Sweden - a difficult decision, as it was close to his heart and at the height of its success. Here is the Fäviken story: how it became a world-class destination, how the industry it was a part of has changed, and why Magnus eventually elected to pursue new projects.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eFäviken: 4015 Days, Beginning to End\u003c\/em\u003e is a vital commentary on food culture today and includes illuminating essays on subjects as wide ranging as creativity; balancing familial responsibilities while running a restaurant; the hypocrisy of sustainability in restaurants; the search for lagom; social media; imitation vs. plagiarism; haute cuisine; the art of hospitality; and the importance of craft over innovation.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe book also includes a chronological list of every dish ever served at the restaurant and highlights 100 memorable recipes. The book's stunning photography includes a mixture of archival photographs and newly shot images of the food, the restaurant, the staff, and the surrounding setting of Northern Sweden.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eA textural cover made of blue cloth and red paper with a wood-grain effect references the shape and color of the Fäviken building.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e3.30 cms H x 29.46 cms L x 22.10 cms W, 324 pages, \u003cmeta charset=\"utf-8\"\u003eHardcover, \u003cmeta charset=\"utf-8\"\u003eNovember 2020.\u003c\/span\u003e\u003c\/p\u003e","brand":"INGRAM","offers":[{"title":"Default Title","offer_id":40127394578623,"sku":"","price":2350.0,"currency_code":"THB","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0606\/1817\/products\/ScreenShot2021-07-01at16.31.27.png?v=1625131933"},{"product_id":"monseigneur-le-vin-the-art-of-drinking-wine-like-the-french-do-by-louis-forest","title":"Monseigneur Le Vin: The Art of Drinking Wine (Like the French Do) by Louis Forest","description":"\u003cp class=\"p1\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cb\u003e**if not in-store, please allow up to 2 weeks for delivery**\u003c\/b\u003e \u003cspan class=\"s1\"\u003eหากหนังสือหมดจากหน้าร้าน\u003c\/span\u003e \u003cspan class=\"s1\"\u003eเราจะส่งภายใน\u003c\/span\u003e 10-14 \u003cspan class=\"s1\"\u003eวัน\u003c\/span\u003e**\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb data-mce-fragment=\"1\"\u003e\u003ci data-mce-fragment=\"1\"\u003eMonseigneur le Vin\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eis a distinctly cheeky but highly informative French introduction to the art of drinking wine.\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eOriginally published in French in 1927 as part of a set of promotional books for French wine distributor Nicolas, Monseigneur le Vin is a lovely illustrated jewel of a wine primer brought back into print.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe book is perfectly relevant to today's wine lovers, charmingly presented: wine information like bouquet, color, and taste profile is essentially the same today, and Montorgueil's reverence for wine is delivered with an élan and is oh-so-very French, with observations like \"A full-bodied red wine wants to be laid on its side and made cozy.\" Delightful and informative, Monseigneur le Vin is sure to appeal to new and experienced wine lovers alike.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e120 pages, Softcover, \u003cmeta charset=\"utf-8\"\u003eOctober 2021.\u003c\/span\u003e\u003c\/p\u003e","brand":"RIZZOLI","offers":[{"title":"Default Title","offer_id":40177312891071,"sku":"","price":800.0,"currency_code":"THB","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0606\/1817\/products\/ScreenShot2021-07-08at18.59.50.png?v=1625745646"},{"product_id":"the-row-34-cookbook-stories-and-recipes-from-a-neighborhood-oyster-bar-by-jeremy-sewall","title":"The Row 34 Cookbook: Stories and Recipes from a Neighborhood Oyster Bar by Jeremy Sewall","description":"\u003cp class=\"p1\"\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cb\u003e**if not in-store, please allow up to 2 weeks for delivery**\u003c\/b\u003e \u003cspan class=\"s1\"\u003eหากหนังสือหมดจากหน้าร้าน\u003c\/span\u003e \u003cspan class=\"s1\"\u003eเราจะส่งภายใน\u003c\/span\u003e 10-14 \u003cspan class=\"s1\"\u003eวัน\u003c\/span\u003e**\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb data-mce-fragment=\"1\"\u003eAward-winning chef Jeremy Sewall brings his popular Boston and Portsmouth oyster bar, Row 34, to the page with more than 120 recipes for the home cook.\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003ePaying homage to the neighborhood oyster bar, this beautifully photographed cookbook celebrates oyster-bar culture along with the people that bring the restaurant to life. Sewall reinterprets seafood classics such as fried oysters, smoked salmon, chowder, and fish and chips. Chapters cover smoked and cured preparations; whole fish recipes; composed dishes; and essential sauces and sides. Throughout are practical “how-to” instructionals, including How to Buy Seafood and How to Smoke Fish. This essential guide to preparing seafood also includes an oyster primer, as well as profiles of experts from a fishmonger to fishermen. Full of easy-to-make recipes and rich storytelling, \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eThe Row 34 Cookbook\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e is for anyone who appreciates the briny taste of raw oysters and delectable seafood.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cmeta charset=\"utf-8\"\u003e2.54 cms H x 28.45 cms L x 21.08 cms W, \u003cmeta charset=\"utf-8\"\u003e240 pages, \u003cmeta charset=\"utf-8\"\u003eHardcover, \u003cmeta charset=\"utf-8\"\u003eOctober 2021.\u003c\/span\u003e\u003c\/p\u003e","brand":"RIZZOLI","offers":[{"title":"Default Title","offer_id":40185590710463,"sku":"","price":1800.0,"currency_code":"THB","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0606\/1817\/products\/ScreenShot2021-07-09at17.38.16.png?v=1625827145"},{"product_id":"eataly-all-about-pizza-pane-panini-regional-pizza-bread-sandwich-traditions-by-eataly","title":"Eataly: All about Pizza, Pane \u0026 Panini: Regional Pizza, Bread \u0026 Sandwich Traditions by Eataly","description":"\u003cp class=\"p1\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cb\u003e**if not in-store, please allow up to 2 weeks for delivery**\u003c\/b\u003e \u003cspan class=\"s1\"\u003eหากหนังสือหมดจากหน้าร้าน\u003c\/span\u003e \u003cspan class=\"s1\"\u003eเราจะส่งภายใน\u003c\/span\u003e 10-14 \u003cspan class=\"s1\"\u003eวัน\u003c\/span\u003e**\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003cb data-mce-fragment=\"1\"\u003eEataly, the world’s foremost purveyor of Italian delicacies, presents a compact and authoritative guide to making bakery-worthy breads, calzones, focaccia, panini, and pizza at home.\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eWith more people than ever baking at home, Eataly’s expert bakers and pizzaiolos deliver the instruction and inspiration to create your own traditional Italian pizzas, breads, and sandwiches. Recipes include homemade pizzas and calzones, breads for sandwiches and panini, and delectable focaccia. From the crust to the toppings, regional specialties and modern twists showcase the delicious variety available. Sidebars detail best ingredients, variations, and the rules behind true pizza Napoletana.\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\"\u003eEataly guides readers through the simple preparation, history, and tradition behind some of the world’s most famous and beloved baked goods. As the leading experts in Italian food, Eataly also offers readers ingenious sidebars that explore diverse ingredients for toppings and sauces to round out these recipes.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cmeta charset=\"utf-8\"\u003e2.29 cms H x 22.86 cms L x 15.75 cms W, \u003cmeta charset=\"utf-8\"\u003e176 pages, \u003cmeta charset=\"utf-8\"\u003eHardcover, \u003cmeta charset=\"utf-8\"\u003eSeptember 2021.\u003c\/span\u003e\u003c\/p\u003e","brand":"RIZZOLI","offers":[{"title":"Default Title","offer_id":40185753960639,"sku":"","price":1400.0,"currency_code":"THB","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0606\/1817\/products\/ScreenShot2021-07-09at18.09.04.png?v=1625828991"},{"product_id":"plenty-vibrant-vegetable-recipes-from-londons-ottolenghi-by-yotam-ottolenghi","title":"Plenty: Vibrant Vegetable Recipes from London's Ottolenghi by Yotam Ottolenghi","description":"\u003cp class=\"p1\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cb\u003e**if not in-store, please allow up to 2 weeks for delivery**\u003c\/b\u003e \u003cspan class=\"s1\"\u003eหากหนังสือหมดจากหน้าร้าน\u003c\/span\u003e \u003cspan class=\"s1\"\u003eเราจะส่งภายใน\u003c\/span\u003e 10-14 \u003cspan class=\"s1\"\u003eวัน\u003c\/span\u003e**\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb data-mce-fragment=\"1\"\u003eThe cookbook that launched Yotam Ottolenghi as an international food celebrity.\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cb data-mce-fragment=\"1\"\u003eA must-have collection of over 120 vegetarian recipes:\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003eA vegetarian cookbook from Yotam Ottolenghi, the author of \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eJerusalem, A Cookbook\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e and other Ottolenghi cookbooks, \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003ePlenty\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e is a visually stunning collection featuring exciting flavors and fresh combinations that will become mainstays for readers and eaters looking for a brilliant take on vegetables.\u003c\/span\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003eEssential for meat-eaters and vegetarians alike,\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003ePlenty\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003efeatures more than 120 recipes organized by ingredient.\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eOne of the most exciting talents in the cooking world, Yotam Ottolenghi's food inspiration comes from his Cordon Bleu training, Mediterranean background, and his unapologetic love of ingredients. His approach to vegetable dishes is wholly original and innovative, based on freshness and seasonality, and drawn from the diverse food cultures represented in London.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cb data-mce-fragment=\"1\"\u003eIf you are a fan of\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003ePlenty More\u003c\/i\u003e,\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eForks Over Knives\u003c\/i\u003e,\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eSmitten Kitchen Every Day\u003c\/i\u003e, or\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eOn Vegetables\u003c\/i\u003e, you'll love this Ottolenghi cookbook,\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003ePlenty\u003c\/i\u003e.\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003eAn indispensable cookbook for every home library with a spotlight on vegetarian restaurant-caliber recipes that every home cook can make.\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eMouthwatering recipes include Jerusalem artichokes with manouri and basil oil, caramelized garlic tart, mushroom ragout with poached duck egg, zucchini and hazelnut salad, shakshuka, broccolini and sweet sesame salad, soba noodles with eggplant and mango, quinoa and grilled sourdough salad, chard cakes with sorrel sauce, asparagus mimosa, fava bean burgers, spiced red lentils with cucumber yogurt, farro and roasted pepper salad, sweet corn polenta, pear crostini, and more.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e3.30 cms H x 27.18 cms L x 20.32 cms W, 288 pages, \u003cmeta charset=\"utf-8\"\u003eHardcover, \u003cmeta charset=\"utf-8\"\u003eMarch 2011.\u003c\/span\u003e\u003c\/p\u003e","brand":"INGRAM","offers":[{"title":"Default Title","offer_id":40510155555007,"sku":"","price":1400.0,"currency_code":"THB","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0606\/1817\/products\/ScreenShot2021-08-24at14.48.35.png?v=1629791397"},{"product_id":"super-natural-simple-whole-food-vegetarian-recipes-for-real-life-by-heidi-swanson","title":"Super Natural Simple: Whole-Food, Vegetarian Recipes for Real Life by Heidi Swanson","description":"\u003cp class=\"p1\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cb\u003e**if not in-store, please allow up to 2 weeks for delivery**\u003c\/b\u003e \u003cspan class=\"s1\"\u003eหากหนังสือหมดจากหน้าร้าน\u003c\/span\u003e \u003cspan class=\"s1\"\u003eเราจะส่งภายใน\u003c\/span\u003e 10-14 \u003cspan class=\"s1\"\u003eวัน\u003c\/span\u003e**\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb data-mce-fragment=\"1\"\u003e120 whole-food, vegetarian recipes for quick weeknight meals full of flavor, spice, color, and nutrition from the\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eNew York Times\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003ebestselling author of\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eSuper Natural Cooking\u003c\/i\u003e\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003e“There are many reasons to love Heidi Swanson’s\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eSuper Natural Simple\u003c\/i\u003e. It’s great food with the best ingredients presented with a modern twist.”—Steve Sando, founder of Rancho Gordo\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eWhen life gets busy, it often seems easier to order in or grab something on the go than to cook at home. But this is precisely when wholesome, nutrient-packed meals are needed the most. \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eIn Super Natural Simple\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e, beloved blogger and \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eNew York Times\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003ebestselling author Heidi Swanson offers 120 smartly streamlined recipes—with minimal ingredients, timesaving tips, and creative flavor combinations—to make healthy home cooking completely doable.\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\"\u003eIf you want approachable ways to work more vegetables onto your plate, these whole-food, vegetarian recipes, along with Heidi’s power pantry of go-to dressings, drizzles, pastes, and butters, will help you create high-impact meals with total ease. Whether you’re in the mood for a make-ahead morning, weeknight noodles, a one-bowl bake, or the best salads, dishes like French Onion Breakfast Strata, Blistered Cherry Tomato Soba, Spicy Chickpeas with Kale and Coconut, and Big Raspberry-Rye Cookies are quick to prepare and beautiful on the table.\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\"\u003eFeaturing gorgeous photographs that give you a peek into Heidi’s sunny Southern California lifestyle, \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eSuper Natural Simple\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e makes eating (and living!) well second nature.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e2.54 cms H x 24.89 cms L x 17.78 cms W, 288 pages, Softcover, \u003cmeta charset=\"utf-8\"\u003eMarch 2021.\u003c\/span\u003e\u003c\/p\u003e","brand":"INGRAM","offers":[{"title":"Default Title","offer_id":40510178787519,"sku":"","price":1150.0,"currency_code":"THB","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0606\/1817\/products\/ScreenShot2021-08-24at14.52.45.png?v=1629791602"},{"product_id":"modern-cooks-year-more-than-250-vibrant-vegetarian-recipes-to-see-you-through-the-seasons-by-anna-jones","title":"Modern Cook's Year: More Than 250 Vibrant Vegetarian Recipes to See You Through the Seasons by Anna Jones","description":"\u003cp class=\"p1\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cb\u003e**if not in-store, please allow up to 2 weeks for delivery**\u003c\/b\u003e \u003cspan class=\"s1\"\u003eหากหนังสือหมดจากหน้าร้าน\u003c\/span\u003e \u003cspan class=\"s1\"\u003eเราจะส่งภายใน\u003c\/span\u003e 10-14 \u003cspan class=\"s1\"\u003eวัน\u003c\/span\u003e**\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003ci data-mce-fragment=\"1\"\u003eThe Modern Cook’s Year \u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003eoffers more than 250 vegetarian recipes for a year’s worth of delicious meals. Acclaimed English cookbook author Anna Jones puts vegetables at the center of the table, using simple yet inventive ingredients. Her recipes are influenced by her English roots and by international flavors, spanning from the Mediterranean to Sri Lanka, Japan, and beyond. Attuned to the subtle transitions between seasons, Jones divides the year into six significant moments, suggesting elderflower-dressed fava beans with burrata for the dawn of spring, smoked eggplant flatbread for a warm summer evening, orzo with end-of-summer tomatoes and feta for the early fall, and velvety squash broth with miso and soba to warm you in the winter, among many others. \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eThe Modern Cook’s Year \u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003eshares Jones’s uncanny knack for knowing exactly what you want to eat, at any particular moment. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e4.32 cms H x 24.89 cms L x 18.80 cms W, 480 pages, \u003cmeta charset=\"utf-8\"\u003eHardcover, \u003cmeta charset=\"utf-8\"\u003eMarch 2019.\u003c\/span\u003e\u003c\/p\u003e","brand":"INGRAM","offers":[{"title":"Default Title","offer_id":40510193369279,"sku":"","price":1600.0,"currency_code":"THB","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0606\/1817\/products\/ScreenShot2021-08-24at14.55.08.png?v=1629791742"},{"product_id":"a-modern-way-to-eat-200-satisfying-vegetarian-recipes-by-anna-jones","title":"A Modern Way to Eat: 200+ Satisfying Vegetarian Recipes by Anna Jones","description":"\u003cp class=\"p1\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cb\u003e**if not in-store, please allow up to 2 weeks for delivery**\u003c\/b\u003e \u003cspan class=\"s1\"\u003eหากหนังสือหมดจากหน้าร้าน\u003c\/span\u003e \u003cspan class=\"s1\"\u003eเราจะส่งภายใน\u003c\/span\u003e 10-14 \u003cspan class=\"s1\"\u003eวัน\u003c\/span\u003e**\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb data-mce-fragment=\"1\"\u003eA beautifully photographed and modern vegetarian cookbook packed with more than 200 quick, healthy, and fresh recipes that explore the full breadth of vegetarian ingredients--grains, nuts, seeds, and seasonal vegetables--from Jamie Oliver's London-based food stylist and writer Anna Jones.\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eHow we want to eat is changing. More and more people cook without meat several nights a week and are constantly seeking to push the boundaries of their own vegetarian repertoire. At the same time, people want food that is a little lighter, healthier, and easier on our wallets, and that relies less on dairy and gluten. Based on how Anna likes to eat day to day--from a blueberry and amaranth porridge, to a quick autumn root panzanella, to a pistachio and squash galette--\u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eA Modern Way to Eat\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e is a cookbook for how we want to eat now.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e3.56 cms H x 25.91 cms L x 19.30 cms W, 352 pages, \u003cmeta charset=\"utf-8\"\u003eHardcover, \u003cmeta charset=\"utf-8\"\u003eApril 2015.\u003c\/span\u003e\u003c\/p\u003e","brand":"INGRAM","offers":[{"title":"Default Title","offer_id":40510206247103,"sku":"","price":1400.0,"currency_code":"THB","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0606\/1817\/products\/ScreenShot2021-08-24at14.57.27.png?v=1629791895"},{"product_id":"plant-over-processed-75-simple-delicious-plant-based-recipes-for-nourishing-your-body-and-eating-from-the-earth-by-andrea-hannemann","title":"Plant Over Processed: 75 Simple \u0026 Delicious Plant-Based Recipes for Nourishing Your Body and Eating from the Earth by Andrea Hannemann","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cb\u003e**if not in-store, please allow up to 2 weeks for delivery**\u003c\/b\u003e \u003cspan class=\"s1\"\u003eหากหนังสือหมดจากหน้าร้าน\u003c\/span\u003e \u003cspan class=\"s1\"\u003eเราจะส่งภายใน\u003c\/span\u003e 10-14 \u003cspan class=\"s1\"\u003eวัน\u003c\/span\u003e**\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eTrust in nature. Believe in balance. Eat the rainbow! Andrea Hannemann, aka Earthy Andy, presents a guide to plant-based eating that is simple, delicious, and fun.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eINCLUDES A 30-DAY PLANT OVER PROCESSED CHALLENGE\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAndrea Hannemann, known as Earthy Andy to her more than one million Instagram followers, believes that food is the fuel of life, and that consuming a nourishing, plant-based diet is the gateway to ultimate health. Andy’s mantra, “plant over processed,” embodies the way she eats and feeds her family of five in their home in Oahu, Hawaii.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eBut it wasn’t always this way. Andy was once addicted to sugar and convenience foods and suffering from a host of health issues that included IBS, Celiac disease, hypothyroidism, asthma, brain fog, and chronic fatigue. Fed up with spending time and money on specialists, supplements, and fad diets, she quit animal products and processed foods cold turkey, and embarked on a new way of eating that transformed her health and her body.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIn\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003ePlant Over Processed\u003c\/em\u003e, Andy invites readers to join her on a “30-Day Plant Over Processed Challenge” that will detox the body, followed by a long-term plan for going plant-based without giving up your favorite dishes. Packed with gorgeous photography and mouth-watering recipes—from smoothies and bliss bowls to plant-based comfort and decadent desserts—this life-changing guide takes you to the North Shore of Hawaii and back, showing you how easy it is to eat plant-based, wherever you are.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e2.29 cms H x 23.11 cms L x 18.29 cms W, 272 pages, \u003cmeta charset=\"utf-8\"\u003eHardcover, \u003cmeta charset=\"utf-8\"\u003eDecember 2020.\u003c\/span\u003e\u003c\/p\u003e","brand":"INGRAM","offers":[{"title":"Default Title","offer_id":40510221287615,"sku":"","price":1100.0,"currency_code":"THB","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0606\/1817\/products\/ScreenShot2021-08-24at14.59.47.png?v=1629792024"},{"product_id":"six-seasons-a-new-way-with-vegetables-by-joshua-mcfadden","title":"Six Seasons: A New Way with Vegetables by Joshua McFadden","description":"\u003cp class=\"p1\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cb\u003e**if not in-store, please allow up to 2 weeks for delivery**\u003c\/b\u003e \u003cspan class=\"s1\"\u003eหากหนังสือหมดจากหน้าร้าน\u003c\/span\u003e \u003cspan class=\"s1\"\u003eเราจะส่งภายใน\u003c\/span\u003e 10-14 \u003cspan class=\"s1\"\u003eวัน\u003c\/span\u003e**\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb data-mce-fragment=\"1\"\u003eWinner, James Beard Award for Best Book in Vegetable-Focused Cooking\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eNamed a Best Cookbook of the Year by the\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eWall Street Journal\u003c\/i\u003e,\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eThe Atlantic\u003c\/i\u003e,\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eBon Appétit\u003c\/i\u003e,\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eFood Network Magazine\u003c\/i\u003e,\u003ci data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eEvery Day with Rachael Ray\u003c\/i\u003e,\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eUSA Today\u003c\/i\u003e,\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eSeattle Times\u003c\/i\u003e,\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eMilwaukee Journal-Sentinel\u003c\/i\u003e,\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eLibrary Journal\u003c\/i\u003e, Eater, and more\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e“If you’re finding pantry cooking to mean too many uninspired pots of beans, might I suggest Six Seasons? [It] both highlights a perfectly ripe plant . . . and shows you how to transform slightly less peak-season produce (yes, the cabbage lurking in the back of your fridge right now counts) with heat, spice, acid, and fat.”\u003cbr data-mce-fragment=\"1\"\u003e—Epicurious \u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e“Never before have I seen so many fascinating, delicious, easy recipes in one book. . . . [\u003ci data-mce-fragment=\"1\"\u003eSix Seasons\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eis] about as close to a perfect cookbook as I have seen . . . a book beginner and seasoned cooks alike will reach for repeatedly.”\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003e\u003ci data-mce-fragment=\"1\"\u003e—Lucky Peach\u003c\/i\u003e\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eJoshua McFadden, chef and owner of renowned trattoria Ava Gene’s in Portland, Oregon, is a vegetable whisperer. After years racking up culinary cred at New York City restaurants like Lupa, Momofuku, and Blue Hill, he managed the trailblazing Four Season Farm in coastal Maine, where he developed an appreciation for every part of the plant and learned to coax the best from vegetables at each stage of their lives.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIn \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eSix Seasons\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e, his first book, McFadden channels both farmer and chef, highlighting the evolving attributes of vegetables throughout their growing seasons—an arc from spring to early summer to midsummer to the bursting harvest of late summer, then ebbing into autumn and, finally, the earthy, mellow sweetness of winter. Each chapter begins with recipes featuring raw vegetables at the start of their season. As weeks progress, McFadden turns up the heat—grilling and steaming, then moving on to sautés, pan roasts, braises, and stews. His ingenuity is on display in 225 revelatory recipes that celebrate flavor at its peak.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e4.06 cms H x 26.42 cms L x 20.07 cms W, 384 pages, \u003cmeta charset=\"utf-8\"\u003eHardcover, \u003cmeta charset=\"utf-8\"\u003eMay 2017.\u003c\/span\u003e\u003c\/p\u003e","brand":"INGRAM","offers":[{"title":"Default Title","offer_id":40510236033215,"sku":"","price":1650.0,"currency_code":"THB","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0606\/1817\/products\/ScreenShot2021-08-24at15.01.46.png?v=1629792148"},{"product_id":"vegetable-literacy-cooking-and-gardening-with-twelve-families-from-the-edible-plant-kingdom-with-over-300-deliciously-simple-recipes-by-deborah-madison","title":"Vegetable Literacy: Cooking and Gardening with Twelve Families from the Edible Plant Kingdom, with Over 300 Deliciously Simple Recipes by Deborah Madison","description":"\u003cp class=\"p1\"\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cb\u003e**if not in-store, please allow up to 2 weeks for delivery**\u003c\/b\u003e \u003cspan class=\"s1\"\u003eหากหนังสือหมดจากหน้าร้าน\u003c\/span\u003e \u003cspan class=\"s1\"\u003eเราจะส่งภายใน\u003c\/span\u003e 10-14 \u003cspan class=\"s1\"\u003eวัน\u003c\/span\u003e**\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb data-mce-fragment=\"1\"\u003eIn her latest cookbook, Deborah Madison, America's leading authority on vegetarian cooking and author of\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eVegetarian Cooking for Everyone\u003c\/i\u003e, reveals the surprising relationships between vegetables, edible flowers, and herbs within the same botanical families, and how understanding these connections can help home cooks see everyday vegetables in new light.\u003cbr data-mce-fragment=\"1\"\u003e \u003cbr data-mce-fragment=\"1\"\u003e\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003eFor over three decades, Deborah Madison has been at the vanguard of the vegetarian cooking movement, authoring classic books on the subject and emboldening millions of readers to cook simple, elegant, plant-based food.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis groundbreaking new cookbook is Madison’s crowning achievement: a celebration of the diversity of the plant kingdom, and an exploration of the fascinating relationships between vegetables, edible flowers, herbs, and familiar wild plants within the same botanical families.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eDestined to become the new standard reference for cooking vegetables, \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eVegetable Literacy\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e shows cooks that, because of their shared characteristics, vegetables within the same family can be used interchangeably in cooking. It presents an entirely new way of looking at vegetables, drawing on Madison’s deep knowledge of cooking, gardening, and botany. For example, knowing that dill, chervil, cumin, parsley, coriander, anise, lovage, and caraway come from the umbellifer family makes it clear why they’re such good matches for carrots, also a member of that family. With more than 300 classic and exquisitely simple recipes, Madison brings this wealth of information together in dishes that highlight a world of complementary flavors. Griddled Artichokes with Tarragon Mayonnaise, Tomato Soup and Cilantro with Black Quinoa, Tuscan Kale Salad with Slivered Brussels Sprouts and Sesame Dressing, Kohlrabi Slaw with Frizzy Mustard Greens, and Fresh Peas with Sage on Baked Ricotta showcase combinations that are simultaneously familiar and revelatory.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eInspiring improvisation in the kitchen and curiosity in the garden, \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eVegetable Literacy\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e—an unparalleled look at culinary vegetables and plants—will forever change the way we eat and cook.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e3.18 cms H x 26.04 cms L x 23.62 cms W, 416 pages, \u003cmeta charset=\"utf-8\"\u003eHardcover, \u003cmeta charset=\"utf-8\"\u003eMarch 2013.\u003c\/span\u003e\u003c\/p\u003e","brand":"INGRAM","offers":[{"title":"Default Title","offer_id":40510250090687,"sku":"","price":1600.0,"currency_code":"THB","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0606\/1817\/products\/ScreenShot2021-08-24at15.04.20.png?v=1629792301"},{"product_id":"vegan-japaneasy-over-80-delicious-plant-based-japanese-recipes-by-tim-anderson","title":"Vegan Japaneasy: Over 80 Delicious Plant-Based Japanese Recipes by Tim Anderson","description":"\u003cp class=\"p1\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cb\u003e**if not in-store, please allow up to 2 weeks for delivery**\u003c\/b\u003e \u003cspan class=\"s1\"\u003eหากหนังสือหมดจากหน้าร้าน\u003c\/span\u003e \u003cspan class=\"s1\"\u003eเราจะส่งภายใน\u003c\/span\u003e 10-14 \u003cspan class=\"s1\"\u003eวัน\u003c\/span\u003e**\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eJapanese cuisine: Fatty tuna! Wagyu beef! Pork broth! Fried chicken! Squid guts! It's a MINEFIELD for mindful vegans. OR SO IT SEEMS. In reality, there's an enormous amount of Japanese food that is inherently vegan or can be made vegan with just a few simple substitutions. And it's not just abstemious vegan Buddhist temple fare (although that is very lovely) – you can enjoy the same big, bold, salty-sweet-spicy-rich-umami flavours of Japanese soul food without so much as glancing down the meat and dairy aisles. Because Japanese cooking is often inherently plant-based, it's uniquely vegan-friendly. The oh-so satisfying flavours of Japanese cuisine are usually based in fermented soybean and rice products, and animal products were seldom used in cooking throughout much of Japanese history. Yes, there is fish in everything, in the form of dashi, but you can easily substitute this with a seaweed and mushroom-based version that's every bit as delicious.   This book won't so much teach you how to make dubious 'vegan versions' of Japanese meat and fish dishes – because it wouldn't be good, and there's no need! Instead, Vegan JapanEasywill tap into Japan's wealth of recipes that are already vegan or very nearly vegan – so there are no sad substitutions and no shortcomings of flavor.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e2.54 cms H x 25.15 cms L x 19.56 cms W, 208 pages, \u003cmeta charset=\"utf-8\"\u003eHardcover, \u003cmeta charset=\"utf-8\"\u003eMarch 2020.\u003c\/span\u003e\u003c\/p\u003e","brand":"INGRAM","offers":[{"title":"Default Title","offer_id":40510259527871,"sku":"","price":1300.0,"currency_code":"THB","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0606\/1817\/products\/ScreenShot2021-08-24at15.06.31.png?v=1629792419"},{"product_id":"fruit-the-art-of-pastry-by-cedric-grolet","title":"Fruit: The Art of Pastry by Cédric Grolet","description":"\u003cp class=\"p1\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cb\u003e**if not in-store, please allow up to 2 weeks for delivery**\u003c\/b\u003e \u003cspan class=\"s1\"\u003eหากหนังสือหมดจากหน้าร้าน\u003c\/span\u003e \u003cspan class=\"s1\"\u003eเราจะส่งภายใน\u003c\/span\u003e 10-14 \u003cspan class=\"s1\"\u003eวัน\u003c\/span\u003e**\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eCédric Grolet is simply the most talented pastry chef of his generation—he was named World’s Best Pastry Chef in 2018. \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eFood \u0026amp; Wine\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e called his work “the apotheosis of confectionary creation.” He fashions trompe l’oeil pieces that appear to be the most perfect, sparkling fruit but are, once cut, revealed to be exquisite pastries with surprising fillings. They are absolutely unforgettable, both to look at and, of course, to eat.\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\"\u003eThis lush cookbook presents Grolet’s fruit-based haute-couture pastries like works of art. The chef explains his techniques and his search for authentic tastes and offers a peek into his boundless imagination—he begins the creation of each dessert by drawing. With 130 recipes featuring 45 fruits—citrus, berries, wild and exotic fruits, and even nuts—every pastry lover will want Fruit, for inspiration and to admire the edible sculptures made by this award-winning\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003estar of French pastry making.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e3.05 cms H x 29.72 cms L x 23.62 cms W, 336 pages, \u003cmeta charset=\"utf-8\"\u003eHardcover, \u003cmeta charset=\"utf-8\"\u003eMarch 2019.\u003c\/span\u003e\u003c\/p\u003e","brand":"INGRAM","offers":[{"title":"Default Title","offer_id":40510272897215,"sku":"","price":1950.0,"currency_code":"THB","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0606\/1817\/products\/ScreenShot2021-08-24at15.08.36.png?v=1629792586"},{"product_id":"the-violet-bakery-cookbook-by-claire-ptak","title":"The Violet Bakery Cookbook by Claire Ptak","description":"\u003cp class=\"p1\"\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cb\u003e**if not in-store, please allow up to 2 weeks for delivery**\u003c\/b\u003e \u003cspan class=\"s1\"\u003eหากหนังสือหมดจากหน้าร้าน\u003c\/span\u003e \u003cspan class=\"s1\"\u003eเราจะส่งภายใน\u003c\/span\u003e 10-14 \u003cspan class=\"s1\"\u003eวัน\u003c\/span\u003e**\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb data-mce-fragment=\"1\"\u003eA design-forward cookbook for sweet and savory baked goods from London's popular Violet Bakery that focuses on quality ingredients, seasonality, and taste (as opposed to science) as the keys to creating satisfying, delightful homemade pastries, tarts, sweets, and more.\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eViolet is a jewel box of a cake shop and café in Hackney, east London. The baking is done with simple ingredients including whole grain flours, less refined sugars, and the natural sweetness and nuanced hues of seasonal fruits. Everything is made in an open kitchen for people to see. Famed for its exquisite baked goods, Violet has become a destination.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eOwner Claire Ptak uses her Californian sensibility to create recipes that are both nourishing and indulgent. With a careful eye to taste and using the purest ingredients, she has created the most flavorful iterations of classic cakes, as well as new treats for modern palates. Over 100 recipes include nourishing breakfasts, midday snacks, desserts to share, fruit preserves, and stylish celebration cakes.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis book is about making baking worth it: simple to cook and satisfying to eat.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e3.05 cms H x 25.15 cms L x 17.53 cms W, 272 pages, \u003cmeta charset=\"utf-8\"\u003eHardcover, \u003cmeta charset=\"utf-8\"\u003eSeptember 2015. \u003c\/span\u003e\u003c\/p\u003e","brand":"INGRAM","offers":[{"title":"Default Title","offer_id":40510286201023,"sku":"","price":1400.0,"currency_code":"THB","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0606\/1817\/products\/ScreenShot2021-08-24at15.11.16.png?v=1629792731"},{"product_id":"the-perfect-scoop-revised-and-updated-200-recipes-for-ice-creams-sorbets-gelatos-granitas-and-sweet-accompaniments-by-david-lebovitz","title":"The Perfect Scoop, Revised and Updated: 200 Recipes for Ice Creams, Sorbets, Gelatos, Granitas, and Sweet Accompaniments by David Lebovitz","description":"\u003cp class=\"p1\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cb\u003e**if not in-store, please allow up to 2 weeks for delivery**\u003c\/b\u003e \u003cspan class=\"s1\"\u003eหากหนังสือหมดจากหน้าร้าน\u003c\/span\u003e \u003cspan class=\"s1\"\u003eเราจะส่งภายใน\u003c\/span\u003e 10-14 \u003cspan class=\"s1\"\u003eวัน\u003c\/span\u003e**\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb data-mce-fragment=\"1\"\u003eA revised and updated edition of the best-selling ice cream book, featuring a dozen new recipes, a fresh design, and all-new photography. This comprehensive collection of homemade ice creams, sorbets, gelatos, granitas, and accompaniments from\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eNew York Times\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003ebest-selling cookbook author and blogger David Lebovitz emphasizes classic and sophisticated flavors alongside a bountiful helping of personality and proven technique.\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eDavid's frozen favorites range from classic (Chocolate-Peanut Butter) to comforting (S'mores Ice Cream) and contemporary (Lavender-Honey) to cutting-edge (Labneh Ice Cream with Pistachio-Sesame Brittle). Also appearing is a brand new selection of frozen cocktails, including a Negroni Slush and Spritz Sorbet, and an indulgent series of sauces, toppings, and mix-ins to turn a simple treat into a perfect scoop of delight.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e2.29 cms H x 25.91 cms L x 20.83 cms W, 272 pages, \u003cmeta charset=\"utf-8\"\u003eHardcover, \u003cmeta charset=\"utf-8\"\u003eMarch 2018. \u003c\/span\u003e\u003c\/p\u003e","brand":"INGRAM","offers":[{"title":"Default Title","offer_id":40510319460543,"sku":"","price":1100.0,"currency_code":"THB","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0606\/1817\/products\/ScreenShot2021-08-24at15.14.56.png?v=1629793101"},{"product_id":"salt-straw-ice-cream-cookbook-by-tyler-malek","title":"Salt \u0026 Straw Ice Cream Cookbook by Tyler Malek","description":"\u003cp class=\"p1\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cb\u003e**if not in-store, please allow up to 2 weeks for delivery**\u003c\/b\u003e \u003cspan class=\"s1\"\u003eหากหนังสือหมดจากหน้าร้าน\u003c\/span\u003e \u003cspan class=\"s1\"\u003eเราจะส่งภายใน\u003c\/span\u003e 10-14 \u003cspan class=\"s1\"\u003eวัน\u003c\/span\u003e**\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb data-mce-fragment=\"1\"\u003eUsing a simple five-minute base recipe, you can make the “brilliant” (Andrew Zimmern), “astonishingly good” (Ruth Reichl) flavors of the innovative “ice cream gods” (\u003ci data-mce-fragment=\"1\"\u003eBon Appétit\u003c\/i\u003e) Salt \u0026amp; Straw at home. \u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003e \u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eNAMED ONE OF THE BEST COOKBOOKS OF THE SEASON BY \u003ci data-mce-fragment=\"1\"\u003eEater • Delish • Epicurious\u003c\/i\u003e\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eBased out of Portland, Oregon, Salt \u0026amp; Straw is the brainchild of two cousins, Tyler and Kim Malek, who had a vision but no recipes. They turned to their friends for advice—chefs, chocolatiers, brewers, and food experts of all kinds—and what came out is a super-simple base that takes five minutes to make, and an ice cream company that sees new flavors and inspiration everywhere they look.\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\"\u003eUsing that base recipe, you can make dozens of Salt \u0026amp; Straw’s most beloved, unique (and a little controversial) flavors, including Sea Salt with Caramel Ribbons, Roasted Strawberry and Toasted White Chocolate, and Buttered Mashed Potatoes and Gravy.\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\"\u003eBut more importantly, this book reveals what they’ve learned, how to tap your own creativity, and how to invent flavors of your own, based on whatever you see around you. Because ice cream isn’t just a thing you eat, it’s a way to live.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003ePraise for\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eSalt \u0026amp; Straw Ice Cream Cookbook\u003c\/i\u003e\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e“Making ice cream at home is already enough of a mental hurdle. . . . Salt \u0026amp; Straw is out to prove us wrong with a new cookbook . . . making crazy ice cream flavors is \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003emore\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e than doable—it’s addictive.”\u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003e—\u003ci data-mce-fragment=\"1\"\u003ePortland Monthly\u003c\/i\u003e\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e“The approachable, you-can-do-this nature of the book should be all that home cooks need to try it out.”\u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003e—Eater\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e“I originally sought out this book solely because of the Meyer Lemon Blueberry Buttermilk Custard. . . . It is \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003ethe\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e greatest ice cream flavor that’s ever existed and, because it’s only a seasonal flavor in their stores, I \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eneeded\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e the recipe so I could make it whenever I wanted.”\u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003e—\u003ci data-mce-fragment=\"1\"\u003eBon Appétit\u003c\/i\u003e\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e“A cookbook dedicated to ice cream? Yes, please. This is essential reading for Salt \u0026amp; Straw fans.”\u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003e\u003ci data-mce-fragment=\"1\"\u003e—Food \u0026amp; Wine\u003c\/i\u003e\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e“Few of America’s many ice cream makers are as seasonally minded and downright creative as Salt \u0026amp; Straw co-founder Tyler Malek.”\u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003e—GrubStreet\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e2.29 cms H x 22.86 cms L x 18.80 cms W, 240 pages, \u003cmeta charset=\"utf-8\"\u003eHardcover, \u003cmeta charset=\"utf-8\"\u003eApril 2019.\u003c\/p\u003e","brand":"PENGUIN","offers":[{"title":"Default Title","offer_id":40510335058111,"sku":"","price":1100.0,"currency_code":"THB","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0606\/1817\/products\/ScreenShot2021-08-24at15.19.59.png?v=1629793230"},{"product_id":"poilane-the-secrets-of-the-world-famous-bread-bakery-by-apollonia-poilane","title":"Poilâne: The Secrets of the World-Famous Bread Bakery by Apollonia Poilâne","description":"\u003cp class=\"p1\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cb\u003e**if not in-store, please allow up to 2 weeks for delivery**\u003c\/b\u003e \u003cspan class=\"s1\"\u003eหากหนังสือหมดจากหน้าร้าน\u003c\/span\u003e \u003cspan class=\"s1\"\u003eเราจะส่งภายใน\u003c\/span\u003e 10-14 \u003cspan class=\"s1\"\u003eวัน\u003c\/span\u003e**\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb data-mce-fragment=\"1\"\u003e\u003ci data-mce-fragment=\"1\"\u003eEpicurious\u003c\/i\u003e' \"New Fall 2019 Cookbooks We Can't Wait to Cook From\u003c\/b\u003e\u003cb data-mce-fragment=\"1\"\u003e\"\u003cbr data-mce-fragment=\"1\"\u003e\u003ci data-mce-fragment=\"1\"\u003eFood \u0026amp; Wine\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e18 Essential New Cookbooks for Fall\u003cbr data-mce-fragment=\"1\"\u003eAmazon's pick for Biggest Cookbooks of Fall\u003cbr data-mce-fragment=\"1\"\u003e\u003ci data-mce-fragment=\"1\"\u003eChowhound\u003c\/i\u003e's Best New Cookbooks and Best New Baking Cookbooks for Fall 2019\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\"In many ways, the good bread we have now in the United States exists thanks to Poilâne. Poilâne bakery and the Poilâne family have revolutionized the way we think about bread, and it is deeply important that we preserve and learn from their legacy.\"\u003cbr data-mce-fragment=\"1\"\u003e—Alice Waters,\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003efrom the foreword\u003c\/i\u003e\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eTo food lovers the world over, a trip to Paris is not complete without a visit to Poilâne. Ina Garten raves about the bread’s “extraordinary quality.” Martha Stewart says the P in Poilâne stands for “perfect.” For the first time, \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003ePoilâne\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003eprovides detailed instructions so bakers can reproduce its unique “hug-sized” sourdough loaves at home, as well as the bakery’s other much-loved breads and pastries. It tells the story of how Apollonia Poilâne, the third-generation baker and owner, took over the global business at age eighteen and steered it into the future as a Harvard University freshman after her parents were killed in a helicopter crash.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eBeyond bread, Apollonia includes recipes for pastries such as the bakery’s exquisite but unfussy tarts and butter cookies. In recipes that use bread as an ingredient, she shows how to make the most from a loaf, from crust to crumb. In still other dishes, she explores the world of grains: rice, corn, barley, oats, and millet. From sunup to sundown, \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003ePoilâne\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e traces the hours in a baker’s day, blending narrative, recipes, and Apollonia’s philosophy of bread.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e3.30 cms H x 25.15 cms L x 21.59 cms W, 288 pages, \u003cmeta charset=\"utf-8\"\u003eHardcover, \u003cmeta charset=\"utf-8\"\u003eOctober 2019.\u003c\/span\u003e\u003c\/p\u003e","brand":"INGRAM","offers":[{"title":"Default Title","offer_id":40510371299519,"sku":"","price":1600.0,"currency_code":"THB","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0606\/1817\/products\/ScreenShot2021-08-24at15.23.58.png?v=1629793471"},{"product_id":"tartine-bread-by-chad-robertson","title":"Tartine Bread by Chad Robertson","description":"\u003cp class=\"p1\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cb\u003e**if not in-store, please allow up to 2 weeks for delivery**\u003c\/b\u003e \u003cspan class=\"s1\"\u003eหากหนังสือหมดจากหน้าร้าน\u003c\/span\u003e \u003cspan class=\"s1\"\u003eเราจะส่งภายใน\u003c\/span\u003e 10-14 \u003cspan class=\"s1\"\u003eวัน\u003c\/span\u003e**\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe most beautiful bread book yet published... - \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eThe New York Times\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cspan data-mce-fragment=\"1\"\u003eFrom Chad Robertson, Winner, James Beard Award for Outstanding Pastry Chef, 2008\u003c\/span\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cb data-mce-fragment=\"1\"\u003eTartine - A bread bible for the home baker or professional bread-maker:\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003eIt comes from Chad Robertson, a man many consider to be the best bread baker in the United States, and co-owner with Elizabeth Prueitt of San Francisco's Tartine Bakery. At 5 P.M., Chad Robertson's rugged, magnificent Tartine loaves are drawn from the oven. The bread at San Francisco's legendary Tartine Bakery sells out within an hour almost every day.\u003c\/span\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cb data-mce-fragment=\"1\"\u003eOnly a handful of bakers have learned the bread science techniques Chad Robertson has developed:\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003eTo Chad Robertson, bread is the foundation of a meal, the center of daily life, and each loaf tells the story of the baker who shaped it. Chad Robertson developed his unique bread over two decades of apprenticeship with the finest artisan bakers in France and the United States, as well as experimentation in his own ovens. Readers will be astonished at how elemental it is.\u003c\/span\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cb data-mce-fragment=\"1\"\u003eBread making the Tartine Way:\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003eNow it's your turn to make this bread with your own hands. Clear instructions and hundreds of step-by-step photos put you by Chad's side as he shows you how to make exceptional and elemental bread using just flour, water, and salt.\u003c\/span\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cspan data-mce-fragment=\"1\"\u003eIf you liked Tartine All Day by Elisabeth Prueitt and Flour Water Salt Yeast by Ken Forkish, you'll love Tartine Bread!\u003c\/span\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e3.56 cms H x 25.91 cms L x 22.35 cms W, 304 pages, \u003cmeta charset=\"utf-8\"\u003eHardcover, \u003cmeta charset=\"utf-8\"\u003eSeptember 2010.\u003c\/span\u003e\u003c\/p\u003e\n\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e","brand":"INGRAM","offers":[{"title":"Default Title","offer_id":40510400594111,"sku":"","price":1600.0,"currency_code":"THB","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0606\/1817\/products\/ScreenShot2021-08-24at15.26.22.png?v=1629793609"},{"product_id":"baking-at-the-20th-century-cafe-iconic-european-desserts-from-linzer-torte-to-honey-cake-by-michelle-polzine","title":"Baking at the 20th Century Cafe: Iconic European Desserts from Linzer Torte to Honey Cake by Michelle Polzine","description":"\u003cp class=\"p1\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cb\u003e**if not in-store, please allow up to 2 weeks for delivery**\u003c\/b\u003e \u003cspan class=\"s1\"\u003eหากหนังสือหมดจากหน้าร้าน\u003c\/span\u003e \u003cspan class=\"s1\"\u003eเราจะส่งภายใน\u003c\/span\u003e 10-14 \u003cspan class=\"s1\"\u003eวัน\u003c\/span\u003e**\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb data-mce-fragment=\"1\"\u003eNamed a Best Cookbook of the Year\/Best Cookbook to Gift by\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eSaveur\u003c\/i\u003e,\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eLos Angeles Times\u003c\/i\u003e,\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eSan Francisco Chronicle\u003c\/i\u003e,\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eDallas Morning News\u003c\/i\u003e,\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eCharleston Post \u0026amp; Courier\u003c\/i\u003e, Thrillist, and more\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eLong-Listed for The Art of Eating Prize for Best Food Book of 2021\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003e“Dazzling. . . . [Polzine] brings a fresh approach and singular panache. . . . Her clear voice and precise, idiosyncratic instructions will allow home bakers to make exquisite fruit tarts with strawberries and plums, elegant cookies and layer cakes.”\u003cbr data-mce-fragment=\"1\"\u003e—Emily Weinstein,\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eNew York Times\u003c\/i\u003e, The 14 Best Cookbooks of Fall 2020\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003e“This book . . . just keeps on giving. An absolute joy for bakers.”\u003cbr data-mce-fragment=\"1\"\u003e—Diana Henry,\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eThe Telegraph\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e(U.K.), The 20 Best Cookbooks to Buy This Autumn\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eAdmit it. You're here for the famous honey cake.\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003eA glorious confection of ten airy layers, flavored with burnt honey and topped with a light dulce de leche cream frost­ing. It's an impressive cake, but there's so much more. Wait until you try the Dobos Torta or Plum Kuchen or Vanilla Cheesecake.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThroughout her baking career, Michelle Polzine of San Francisco's celebrated 20th Cen­tury Cafe has been obsessed with the tortes, strudels, Kipferl, rugelach, pierogi, blini, and other famous delicacies you might find in a grand cafe of Vienna or Prague. Now she shares her passion in a book that doubles as a master class, with over 75 no-fail recipes, dozens of innovative techniques that bakers of every skill level will find indispensable (no more cold but­ter for a perfect tart shell), and a revelation of in­gredients, from lemon verbena to peach leaves.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eMany recipes are lightened for contem­porary tastes, and are presented through a California lens—think Nectarine Strudel or Date-Pistachio Torte. A surprising num­ber are gluten-free. And all are written with the author's enthusiastic and singular voice, describing a cake as so good it \"will knock your socks off, and wash and fold them too.\"\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eWho wouldn't want a slice of that? With Schlag, of course.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e2.79 cms H x 25.65 cms L x 21.08 cms W, 352 pages, \u003cmeta charset=\"utf-8\"\u003eHardcover, \u003cmeta charset=\"utf-8\"\u003eOctober 2020.\u003c\/span\u003e\u003c\/p\u003e","brand":"INGRAM","offers":[{"title":"Default Title","offer_id":40510423007423,"sku":"","price":1400.0,"currency_code":"THB","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0606\/1817\/products\/ScreenShot2021-08-24at15.28.29.png?v=1629793754"},{"product_id":"the-good-book-of-southern-baking-a-revival-of-biscuits-cakes-and-cornbread-by-kelly-fields","title":"The Good Book of Southern Baking: A Revival of Biscuits, Cakes, and Cornbread by Kelly Fields","description":"\u003cp class=\"p1\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cb\u003e**if not in-store, please allow up to 2 weeks for delivery**\u003c\/b\u003e \u003cspan class=\"s1\"\u003eหากหนังสือหมดจากหน้าร้าน\u003c\/span\u003e \u003cspan class=\"s1\"\u003eเราจะส่งภายใน\u003c\/span\u003e 10-14 \u003cspan class=\"s1\"\u003eวัน\u003c\/span\u003e**\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb data-mce-fragment=\"1\"\u003e100+ beloved recipes proving that Southern baking is American baking—from the James Beard Award-winning chef and owner of the New Orleans bakery Willa Jean.\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003e“Kelly Fields bakes with the soul of a grandma, the curiosity of a student, and the skill of a master.”—Vivian Howard, author of \u003ci data-mce-fragment=\"1\"\u003eDeep Run Roots: Stories and Recipes from My Corner of the South\u003c\/i\u003e\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eNAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eThe New York Times Book Review\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/i\u003e•\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eBon Appétit\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/i\u003e•\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eThe Atlanta Journal-Constitution\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/i\u003e•\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eGarden \u0026amp; Gun\u003c\/i\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eCelebrated pastry chef Kelly Fields has spent decades figuring out what makes the absolute best biscuits, cornbread, butterscotch pudding, peach pie, and, well, every baked good in the Southern repertoire. Here, in her first book, Fields brings you into her kitchen, generously sharing her boundless expertise and ingenious ideas. With more than one hundred recipes for quick breads, muffins, biscuits, cookies and bars, puddings and custards, cobblers, crisps, galettes, pies, tarts, and cakes—including dozens of variations on beloved standards—this is the new bible for Southern baking.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e2.79 cms H x 25.65 cms L x 20.83 cms W, 336 pages, \u003cmeta charset=\"utf-8\"\u003eHardcover, \u003cmeta charset=\"utf-8\"\u003eSeptember 2020.\u003c\/span\u003e\u003c\/p\u003e","brand":"INGRAM","offers":[{"title":"Default Title","offer_id":40510464098495,"sku":"","price":1400.0,"currency_code":"THB","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0606\/1817\/products\/ScreenShot2021-08-24at15.33.39.png?v=1629794055"},{"product_id":"la-vita-e-dolce-italian-inspired-desserts-by-letitia-clark","title":"La Vita E Dolce: Italian-Inspired Desserts by Letitia Clark","description":"\u003cp class=\"p1\"\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cb\u003e**if not in-store, please allow up to 2 weeks for delivery**\u003c\/b\u003e \u003cspan class=\"s1\"\u003eหากหนังสือหมดจากหน้าร้าน\u003c\/span\u003e \u003cspan class=\"s1\"\u003eเราจะส่งภายใน\u003c\/span\u003e 10-14 \u003cspan class=\"s1\"\u003eวัน\u003c\/span\u003e**\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eLa Vita e Dolce is an exciting take on Italian baking by food writer and trained pastry chef, Letitia Clark. Featuring over 80 Italian desserts, Dolce showcases Letitia's favorite recipes inspired by her time living in Sardinia. Whether you're looking for something fruity, nutty, creamy, chocolatey or boozy, you will be seduced by the sweet aromas of every bake. Complete with anecdotes and beautiful location photography throughout, each recipe will be authentic in taste but with a delicious, contemporary twist. From a joyful Caramelized Citrus Tart to a classic Torta Caprese, this is a stunning celebration of the sweet things in life, and is guaranteed to bring a slice of Italy into your home.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e3.05 cms H x 24.89 cms L x 19.30 cms W, 256 pages, \u003cmeta charset=\"utf-8\"\u003eHardcover, \u003cmeta charset=\"utf-8\"\u003eAugust 2021.\u003c\/span\u003e\u003c\/p\u003e","brand":"INGRAM","offers":[{"title":"Default Title","offer_id":40510480253119,"sku":"","price":1800.0,"currency_code":"THB","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0606\/1817\/products\/ScreenShot2021-08-24at15.35.48.png?v=1629794192"},{"product_id":"the-vintage-baker-more-than-50-recipes-from-butterscotch-pecan-curls-to-sour-cream-jumbles-by-jessie-sheehan","title":"The Vintage Baker: More Than 50 Recipes from Butterscotch Pecan Curls to Sour Cream Jumbles by Jessie Sheehan","description":"\u003cp class=\"p1\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cb\u003e**if not in-store, please allow up to 2 weeks for delivery**\u003c\/b\u003e \u003cspan class=\"s1\"\u003eหากหนังสือหมดจากหน้าร้าน\u003c\/span\u003e \u003cspan class=\"s1\"\u003eเราจะส่งภายใน\u003c\/span\u003e 10-14 \u003cspan class=\"s1\"\u003eวัน\u003c\/span\u003e**\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis keepsake cookbook features fetching retro patterns and illustrations, luscious photography, an embossed foil cover, and—surprise! —a tiny, vintage-style, booklet inside. Blue-ribbon recipes inspired by baking pamphlets from the 1920s to the 1960s are rendered with irresistible charm for modern tastes in this sweet package. Here are more than 50 cookies, pies, cakes, bars, and more, plus informative headnotes detailing the origins of each recipe and how they were tweaked into deliciousness. For home bakers, collectors of vintage cookbooks or kitchenware—really, anyone who loves beautiful, quirky gifts—this is a gem.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e2.03 cms H x 23.11 cms L x 18.29 cms W, 160 pages, \u003cmeta charset=\"utf-8\"\u003eHardcover, \u003cmeta charset=\"utf-8\"\u003eMay 2018.\u003c\/span\u003e\u003c\/p\u003e","brand":"INGRAM","offers":[{"title":"Default Title","offer_id":40510511546559,"sku":"","price":1100.0,"currency_code":"THB","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0606\/1817\/products\/ScreenShot2021-08-24at15.38.18.png?v=1629794354"},{"product_id":"dessert-person-recipes-and-guidance-for-baking-with-confidence-by-claire-saffitz-1","title":"Dessert Person: Recipes and Guidance for Baking with Confidence by Claire Saffitz","description":"\u003cp class=\"p1\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cb\u003e**if not in-store, please allow up to 2 weeks for delivery**\u003c\/b\u003e \u003cspan class=\"s1\"\u003eหากหนังสือหมดจากหน้าร้าน\u003c\/span\u003e \u003cspan class=\"s1\"\u003eเราจะส่งภายใน\u003c\/span\u003e 10-14 \u003cspan class=\"s1\"\u003eวัน\u003c\/span\u003e**\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb data-mce-fragment=\"1\"\u003e\u003ci data-mce-fragment=\"1\"\u003eNEW YORK TIMES\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/i\u003eBESTSELLER • In her first cookbook,\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eBon Appétit\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eand YouTube star of the show\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eGourmet Makes\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eoffers wisdom, problem-solving strategies, and more than 100 meticulously tested, creative, and inspiring recipes.\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eIACP AWARD FINALIST • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eThe New York Times Book Review\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/i\u003e•\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eBon Appétit\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/i\u003e• NPR •\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eThe Atlanta Journal-Constitution\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/i\u003e•\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eSalon\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e•\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eEpicurious\u003c\/i\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003ci data-mce-fragment=\"1\"\u003e“There are no ‘just cooks’ out there, only bakers who haven't yet been converted. I am a dessert person, and we are all dessert people.”—Claire Saffitz\u003c\/i\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eClaire Saffitz is a baking hero for a new generation. In \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eDessert Person\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e, fans will find Claire’s signature spin on sweet and savory recipes like Babkallah (a babka-Challah mashup), Apple and Concord Grape Crumble Pie, Strawberry-Cornmeal Layer Cake, Crispy Mushroom Galette, and Malted Forever Brownies. She outlines the problems and solutions for each recipe—like what to do if your pie dough for Sour Cherry Pie cracks (patch it with dough or a quiche flour paste!)—as well as practical do’s and don’ts, skill level, prep and bake time, step-by-step photography, and foundational know-how. With her trademark warmth and superpower ability to explain anything baking related, Claire is ready to make everyone a dessert person.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e3.05 cms H x 27.94 cms L x 21.08 cms W, 368 pages, \u003cmeta charset=\"utf-8\"\u003eHardcover, \u003cmeta charset=\"utf-8\"\u003eOctober 2020.\u003c\/span\u003e\u003c\/p\u003e","brand":"INGRAM","offers":[{"title":"Default Title","offer_id":40510527471807,"sku":"","price":1400.0,"currency_code":"THB","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0606\/1817\/products\/ScreenShot2021-08-24at15.40.39.png?v=1629794473"},{"product_id":"cheese-wine-and-bread-discovering-the-magic-of-fermentation-in-england-italy-and-france-by-katie-quinn","title":"Cheese, Wine, and Bread: Discovering the Magic of Fermentation in England, Italy, and France by Katie Quinn","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cb\u003e**if not in-store, please allow up to 2 weeks for delivery**\u003c\/b\u003e \u003cspan class=\"s1\"\u003eหากหนังสือหมดจากหน้าร้าน\u003c\/span\u003e \u003cspan class=\"s1\"\u003eเราจะส่งภายใน\u003c\/span\u003e 10-14 \u003cspan class=\"s1\"\u003eวัน\u003c\/span\u003e**\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e“Open-hearted and buoyant, the book weaves together her hands-on experiences in Europe and introduces us to a rich cast of people who make, sell and care about these traditions.” —Jenny Linford, author of \u003cem data-mce-fragment=\"1\"\u003eThe Missing Ingredient\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eIn this delightful, full-color tour of France, England, and Italy, YouTube star Katie Quinn shares the stories and science behind everyone's fermented favorites—cheese, wine, and bread—along with classic recipes.\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eDelicious staples of a great meal, bread, cheese, and wine develop their complex flavors through a process known as fermentation. Katie Quinn spent months as an apprentice with some of Europe’s most acclaimed experts to study the art and science of fermentation. Visiting grain fields, vineyards, and dairies, Katie brings the stories and science of these foods to the table, explains the process of each craft, and introduces the people behind them. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eWhat will keep readers glued to the book like a suspense novel is Katie's personal journey as an expat discovering herself abroad; Katie's vulnerability will turn readers into fans, and they'll finish the book feeling like they're her best friends, trusted with her innermost revelations.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIn England, Katie becomes a cheesemonger at Neal's Yard Dairy, London’s preeminent cheese shop—the beginning of a journey that takes her from a goat farm in rural Somerset to a nationwide search for innovating dairy gurus.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIn Italy, Katie offers an inside look at Italian winemaking with the Comellis at their family-owned vineyard in Northeast Italy and witnesses the diversity of vintners as she makes her way around Italy.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIn France, Katie meets the reigning queen of bread, Apollonia Poilâne of Paris' famed Poilâne Bakery, apprentices at boulangeries in Paris learning the ins and outs of sourdough, and travels the country to uncover the present and future of French bread.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003ePart artisanal survey, part travelogue, and part cookbook, featuring watercolor illustrations and gorgeous photographs, \u003cem data-mce-fragment=\"1\"\u003eCheese, Wine, and Bread\u003c\/em\u003e is an outstanding gastronomic tour for foodies, cooks, artisans, and armchair travelers alike.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e2.79 cms H x 23.11 cms L x 17.53 cms W, 384 pages, \u003cmeta charset=\"utf-8\"\u003eHardcover, \u003cmeta charset=\"utf-8\"\u003eApril 2021.\u003c\/span\u003e\u003c\/p\u003e","brand":"INGRAM","offers":[{"title":"Default Title","offer_id":40510548836543,"sku":"","price":1200.0,"currency_code":"THB","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0606\/1817\/products\/ScreenShot2021-08-24at15.42.44.png?v=1629794626"},{"product_id":"salt-fat-acid-heat-mastering-the-elements-of-good-cooking-by-samin-nosrat","title":"Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat","description":"\u003cp class=\"p1\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cb\u003e**if not in-store, please allow up to 2 weeks for delivery**\u003c\/b\u003e \u003cspan class=\"s1\"\u003eหากหนังสือหมดจากหน้าร้าน\u003c\/span\u003e \u003cspan class=\"s1\"\u003eเราจะส่งภายใน\u003c\/span\u003e 10-14 \u003cspan class=\"s1\"\u003eวัน\u003c\/span\u003e**\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb data-mce-fragment=\"1\"\u003eNow a Netflix series!\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003e\u003ci data-mce-fragment=\"1\"\u003eNew York Times\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eBestseller and Winner of the 2018 James Beard Award for Best General Cookbook and multiple IACP Cookbook Awards\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eNamed\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/b\u003e\u003cb data-mce-fragment=\"1\"\u003eone of the Best Books of 2017 by: NPR, BuzzFeed,\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eThe\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eAtlantic\u003c\/i\u003e,\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eThe\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/i\u003e\u003ci data-mce-fragment=\"1\"\u003eWashington Post\u003c\/i\u003e,\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eChicago Tribune\u003c\/i\u003e,\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eRachel Ray Every Day\u003c\/i\u003e,\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eSan Francisco Chronicle\u003c\/i\u003e, Vice Munchies, Elle.com,\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eGlamour\u003c\/i\u003e, Eater,\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eNewsday, Minneapolis Star Tribune\u003c\/i\u003e,\u003ci data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eThe Seattle Times\u003c\/i\u003e,\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eTampa Bay Times\u003c\/i\u003e, Tasting Table,\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eModern Farmer\u003c\/i\u003e,\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003ePublishers Weekly,\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eand more.\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eA visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared “America’s next great cooking teacher” by Alice Waters.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIn the tradition of \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eThe Joy of Cooking\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e and \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eHow to Cook Everything\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e comes \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eSalt, Fat, Acid, Heat\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e, an ambitious new approach to cooking by a major new culinary voice. Chef and writer Samin Nosrat has taught everyone from professional chefs to middle school kids to author Michael Pollan to cook using her revolutionary, yet simple, philosophy. Master the use of just four elements—Salt, which enhances flavor; Fat, which delivers flavor and generates texture; Acid, which balances flavor; and Heat, which ultimately determines the texture of food—and anything you cook will be delicious. By explaining the hows and whys of good cooking, \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eSalt, Fat, Acid, Heat\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e will teach and inspire a new generation of cooks how to confidently make better decisions in the kitchen and cook delicious meals with any ingredients, anywhere, at any time.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eEchoing Samin’s own journey from culinary novice to award-winning chef, \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eSalt, Fat Acid, Heat\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e immediately bridges the gap between home and professional kitchens. With charming narrative, illustrated walkthroughs, and a lighthearted approach to kitchen science, Samin demystifies the four elements of good cooking for everyone. Refer to the canon of 100 essential recipes—and dozens of variations—to put the lessons into practice and make bright, balanced vinaigrettes, perfectly caramelized roast vegetables, tender braised meats, and light, flaky pastry doughs.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eFeaturing 150 illustrations and infographics that reveal an atlas to the world of flavor by renowned illustrator Wendy MacNaughton, \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eSalt, Fat, Acid, Heat\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e will be your compass in the kitchen. Destined to be a classic, it just might be the last cookbook you’ll ever need.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eWith a foreword by Michael Pollan.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e3.56 cms H x 23.11 cms L x 19.56 cms W, 480 pages, \u003cmeta charset=\"utf-8\"\u003eHardcover, \u003cmeta charset=\"utf-8\"\u003eApril 2017.\u003c\/span\u003e\u003c\/p\u003e","brand":"INGRAM","offers":[{"title":"Default Title","offer_id":40510576918719,"sku":"","price":1700.0,"currency_code":"THB","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0606\/1817\/products\/ScreenShot2021-08-24at15.45.23.png?v=1629794775"},{"product_id":"a-table-in-venice-recipes-from-my-home-a-cookbook-by-skye-mcalpine","title":"A Table in Venice: Recipes from My Home: A Cookbook by Skye McAlpine","description":"\u003cp class=\"p1\"\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cb\u003e**if not in-store, please allow up to 2 weeks for delivery**\u003c\/b\u003e \u003cspan class=\"s1\"\u003eหากหนังสือหมดจากหน้าร้าน\u003c\/span\u003e \u003cspan class=\"s1\"\u003eเราจะส่งภายใน\u003c\/span\u003e 10-14 \u003cspan class=\"s1\"\u003eวัน\u003c\/span\u003e**\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eLearn how to cook traditional Italian dishes as well as reinvented favorites, and bring Venice to life in your kitchen with these 100 Northern Italian recipes. Traveling by gondola, enjoying creamy \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003erisi e bisi\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e for lunch, splashing through streets that flood when the tide is high—this is everyday life for Skye McAlpine. She has lived in Venice for most of her life, moving there from London when she was six years old, and she’s learned from years of sharing meals with family and neighbors how to cook the Venetian way. Try your hand at Bigoli with Creamy Walnut Sauce, Scallops on the Shell with Pistachio Gratin, Grilled Radicchio with Pomegranate, and Chocolate and Amaretto Custard.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e2.29 cms H x 25.65 cms L x 19.56 cms W, 288 pages, \u003cmeta charset=\"utf-8\"\u003eHardcover, \u003cmeta charset=\"utf-8\"\u003eMarch 2018.\u003c\/p\u003e","brand":"INGRAM","offers":[{"title":"Default Title","offer_id":40510603395263,"sku":"","price":1600.0,"currency_code":"THB","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0606\/1817\/products\/ScreenShot2021-08-24at15.47.59.png?v=1629794920"},{"product_id":"french-country-cooking-meals-and-moments-from-a-village-in-the-vineyards-a-cookbook-by-mimi-thorisson","title":"French Country Cooking: Meals and Moments from a Village in the Vineyards: A Cookbook by Mimi Thorisson","description":"\u003cp class=\"p1\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cb\u003e**if not in-store, please allow up to 2 weeks for delivery**\u003c\/b\u003e \u003cspan class=\"s1\"\u003eหากหนังสือหมดจากหน้าร้าน\u003c\/span\u003e \u003cspan class=\"s1\"\u003eเราจะส่งภายใน\u003c\/span\u003e 10-14 \u003cspan class=\"s1\"\u003eวัน\u003c\/span\u003e**\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb data-mce-fragment=\"1\"\u003eA captivating journey through off-the-beaten-path French wine country with 100 simple yet exquisite recipes, 150 sumptuous photographs, and stories inspired by life in a small village. \u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e“Francophiles, this book is pure Gallic food porn.” \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003e—The Wall Street Journal \u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eReaders everywhere fell in love with Mimi Thorisson, her family, and their band of smooth fox terriers through her blog, \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eManger,\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e and debut cookbook, \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eA Kitchen in France\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e. In \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eFrench Country Cooking\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e, the family moves to an abandoned old château in Médoc. While shopping for local ingredients, cooking, and renovating the house, Mimi meets the farmers and artisans who populate the village and learns about the former owner of the house, an accomplished local cook. Here are recipes inspired by this eccentric cast of characters, including White Asparagus Soufflé, Wine Harvest Pot au Feu, Endives with Ham, and Salted Butter Chocolate Cake. Featuring evocative photographs taken by Mimi’s husband, Oddur Thorisson, and illustrated endpapers, this cookbook is a charming jaunt to an untouched corner of France that has thus far eluded the spotlight.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e3.30 cms H x 25.91 cms L x 20.83 cms W, 336 pages, \u003cmeta charset=\"utf-8\"\u003eHardcover, \u003cmeta charset=\"utf-8\"\u003eOctober 2016.\u003c\/span\u003e\u003c\/p\u003e","brand":"INGRAM","offers":[{"title":"Default Title","offer_id":40510644748479,"sku":"","price":1600.0,"currency_code":"THB","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0606\/1817\/products\/ScreenShot2021-08-24at15.52.32.png?v=1629795188"},{"product_id":"a-table-recipes-for-cooking-and-eating-the-french-way-by-rebekah-peppler","title":"A Table: Recipes for Cooking and Eating the French Way by Rebekah Peppler","description":"\u003cp class=\"p1\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cb\u003e**if not in-store, please allow up to 2 weeks for delivery**\u003c\/b\u003e \u003cspan class=\"s1\"\u003eหากหนังสือหมดจากหน้าร้าน\u003c\/span\u003e \u003cspan class=\"s1\"\u003eเราจะส่งภายใน\u003c\/span\u003e 10-14 \u003cspan class=\"s1\"\u003eวัน\u003c\/span\u003e**\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb data-mce-fragment=\"1\"\u003e\u003ci data-mce-fragment=\"1\"\u003eMastering the Art of French Cooking\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003emeets\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eDinner: Changing the Game\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003ein a beautifully photographed, fresh approach to French cooking and gathering, with 125 simple recipes.\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003ci data-mce-fragment=\"1\"\u003eÀ Table: Recipes for Cooking and Eating the French Way\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e is an alluring, delicious invitation to the French table from Paris-based American food writer and stylist, Rebekah Peppler. It is both a repertoire-building cookbook and a stylish guide that will make readers feel as though they are traveling through France with a close friend.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003ci data-mce-fragment=\"1\"\u003eNew York Times\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e contributing writer Rebekah Peppler shares 125 elegant, \"new French\" recipes that reflect a modern, multicultural French table. With approachable recipes, a conversational tone, and aspirational photography, \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eÀ Table\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e contains secrets for cooking simple, sophisticated meals and recreating the magic and charm of French life anywhere in the world.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e125 ACCESSIBLE RECIPES: Included are classics such as \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003eRatatouille\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e and \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003eCrème Brûlée\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e; regional dishes, such as \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003eBasque Chicken\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e, \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003eNiçoise (for a Crowd)\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e, and \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003eAlsatian Cheesecake\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e; as well as recipes born of the melding of the cultures and flavors that help define contemporary French eating, from \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003eBigger Bánh Mì\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e and \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003eLamb Tagine\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e to \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003eGreen Shakshuka\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eUSEFUL ADVICE: Guidance on shopping, stocking the pantry, and preparing the table, as well as stories on French food culture, make this not just a recipe-driven cookbook but also a chic guide to modern French living.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eFOREVER CHIC: French food and the French lifestyle will never go out of style. \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eÀ Table\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e offers a window into an enviable way of life and is filled with inspiring, useful tips—perfect for Francophiles and anyone who likes to cook and eat good food.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003ePerfect for:\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e• Home cooks looking for accessible recipes, relying less on fancy techniques and more on ease and accessibility.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e• Fans of Rebekah Peppler's work, including her James Beard Award-nominated book, \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eApéritif\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e, and regular writing in the \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eNew York Times\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e• People of all ages who like to plan unfussy meals with delicious food and minimal prep.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e2.54 cms H x 25.65 cms L x 18.54 cms W, 304 pages, \u003cmeta charset=\"utf-8\"\u003eHardcover, \u003cmeta charset=\"utf-8\"\u003eApril 2021.\u003c\/span\u003e\u003c\/p\u003e","brand":"INGRAM","offers":[{"title":"Default Title","offer_id":40510662148287,"sku":"","price":1200.0,"currency_code":"THB","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0606\/1817\/products\/ScreenShot2021-08-24at15.54.41.png?v=1629795316"},{"product_id":"my-paris-kitchen-recipes-and-stories-by-david-lebovitz","title":"My Paris Kitchen: Recipes and Stories by David Lebovitz","description":"\u003cp class=\"p1\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cb\u003e**if not in-store, please allow up to 2 weeks for delivery**\u003c\/b\u003e \u003cspan class=\"s1\"\u003eหากหนังสือหมดจากหน้าร้าน\u003c\/span\u003e \u003cspan class=\"s1\"\u003eเราจะส่งภายใน\u003c\/span\u003e 10-14 \u003cspan class=\"s1\"\u003eวัน\u003c\/span\u003e**\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb data-mce-fragment=\"1\"\u003eA collection of stories and 100 sweet and savory French-inspired recipes from popular food blogger David Lebovitz, reflecting the way Parisians eat today and featuring lush photography taken around Paris and in David's Parisian kitchen.\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cspan data-mce-fragment=\"1\"\u003eIn 2004, David Lebovitz packed up his most treasured cookbooks, a well-worn cast-iron skillet, and his laptop and moved to Paris. In that time, the culinary culture of France has shifted as a new generation of chefs and home cooks--most notably in Paris--incorporates ingredients and techniques from around the world into traditional French dishes.\u003c\/span\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eIn \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eMy Paris Kitchen\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e, David remasters the classics, introduces lesser-known fare, and presents 100 sweet and savory recipes that reflect the way modern Parisians eat today. You'll find Soupe à l'oignon, Cassoulet, Coq au vin, and Croque-monsieur, as well as Smoky barbecue-style pork, Lamb shank tagine, Dukkah-roasted cauliflower, Salt cod fritters with tartar sauce, and Wheat berry salad with radicchio, root vegetables, and pomegranate. And of course, there's dessert: Warm chocolate cake with salted butter caramel sauce, Duck fat cookies, Bay leaf poundcake with orange glaze, French cheesecake...and the list goes on. David also shares stories told with his trademark wit and humor, and lush photography taken on location around Paris and in David's kitchen reveals the quirks, trials, beauty, and joys of life in the culinary capital of the world.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e3.30 cms H x 25.65 cms L x 20.83 cms W, 345 pages, \u003cmeta charset=\"utf-8\"\u003eHardcover, \u003cmeta charset=\"utf-8\"\u003eApril 2014.\u003c\/span\u003e\u003c\/p\u003e","brand":"INGRAM","offers":[{"title":"Default Title","offer_id":40510675779775,"sku":"","price":1400.0,"currency_code":"THB","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0606\/1817\/products\/ScreenShot2021-08-24at15.56.58.png?v=1629795449"},{"product_id":"the-whole-fish-cookbook-new-ways-to-cook-eat-and-think-by-josh-niland","title":"The Whole Fish Cookbook: New Ways to Cook, Eat and Think by Josh Niland","description":"\u003cp class=\"p1\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cb\u003e**if not in-store, please allow up to 2 weeks for delivery**\u003c\/b\u003e \u003cspan class=\"s1\"\u003eหากหนังสือหมดจากหน้าร้าน\u003c\/span\u003e \u003cspan class=\"s1\"\u003eเราจะส่งภายใน\u003c\/span\u003e 10-14 \u003cspan class=\"s1\"\u003eวัน\u003c\/span\u003e**\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe Whole Fish Cookbook is the bestselling cookbook that has changed the way we think about fish. Jamie Oliver called Josh Niland one of the most impressive chefs of a generation and Yotam Ottolenghi voted the book one of his favourites – ever. Add to that a swag of awards, including: Two James Beard awards in 2020 – Restaurant and Professional and the prestigious Book of the Year; André Simon Food Book Award 2019; and The Australian Book Industry Association's Illustrated Book of the Year in 2020. The Whole Fish Cookbook was also shortlisted as debut cookbook of the year in the Fortnum \u0026amp; Mason food \u0026amp; drink awards in 2020 and longlisted as Booksellers' choice in the adult non-fiction category by the Australian Booksellers' Association. As well, photographer Rob Palmer won the Australian National Photographic Portrait Prize in 2020 with a stunning photo of Josh from the book.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e'My cookbook of the year.' – Yotam Ottolenghi, The Guardian\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e'A mind-blowing masterpiece from one of the most impressive chefs of a generation.' – Jamie Oliver\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e'Josh Niland is a genius.' – Nigella Lawson\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eWe all want to eat more fish, but who wants to bother spending the time, effort and money cooking that same old salmon fillet on repeat when you could be trying something new and utterly delicious?\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIn \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003eThe Whole Fish Cookbook\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e, Sydney's groundbreaking seafood chef Josh Niland reveals a completely new way to think about all aspects of fish cookery. From sourcing and butchering to dry ageing and curing, it challenges everything we thought we knew about the subject and invites readers to see fish for what it really is – an amazing, complex source of protein that can, and should, be treated with exactly the same nose-to-tail reverence as meat.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eFeaturing more than 60 recipes for dozens of fish species ranging from Cod Liver Pate on Toast, Fish Cassoulet and Roast Fish Bone Marrow to – essentially – the Perfect Fish and Chips, \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003eThe Whole Fish Cookbook\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e will soon have readers seeing that there is so much more to a fish than just the fillet, and that there are more than just a handful of fish in the sea.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e2.54 cms H x 28.45 cms L x 22.10 cms W, 256 pages, \u003cmeta charset=\"utf-8\"\u003eHardcover, \u003cmeta charset=\"utf-8\"\u003eSeptember 2019.\u003c\/span\u003e\u003c\/p\u003e","brand":"INGRAM","offers":[{"title":"Default Title","offer_id":40510686724287,"sku":"","price":1650.0,"currency_code":"THB","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0606\/1817\/products\/ScreenShot2021-08-24at15.58.58.png?v=1629795571"},{"product_id":"take-one-fish-the-new-school-of-scale-to-tail-cooking-and-eating-by-josh-niland","title":"Take One Fish: The New School of Scale-To-Tail Cooking and Eating by Josh Niland","description":"\u003cp class=\"p1\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cb\u003e**if not in-store, please allow up to 2 weeks for delivery**\u003c\/b\u003e \u003cspan class=\"s1\"\u003eหากหนังสือหมดจากหน้าร้าน\u003c\/span\u003e \u003cspan class=\"s1\"\u003eเราจะส่งภายใน\u003c\/span\u003e 10-14 \u003cspan class=\"s1\"\u003eวัน\u003c\/span\u003e**\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eForget everything you thought you knew about fish cookery with \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eTake One Fish.\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e There are no rules when it comes to cooking fish according to James Beard award winning chef Josh Niland, only an endless world of possibilities. With 60 mind-blowing recipes from just 15 global varieties of fish, this cookbook will take you on a gustatory journey – from elaborate to easy, small to large and – always – scale to tail. Josh's multi award-winning and bestselling book, \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eThe Whole Fish Cookbook\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e, revealed the blueprint for a new and unprecedented kind of fish cookery. In this latest book, Josh continues to open our eyes to the potential of fish in the kitchen, starting from the moment we take our fish home and unpack it – yes that's right: bring it home, take it out of the plastic, let it breathe uncovered in your fridge. Then you are ready. With flair, color and bucket loads of flavor, \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eTake One Fish\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e unpacks each of Josh's 15 fish to reveal their true culinary potential, from swordfish cotoletta to pot au feu, to tuna mapo tofu to an ethereal raw flounder. Celebrate the drips, crunchy bits, burnt edges and imperfections that are so central to Josh's mission – to get more people having fun with fish ingenuity every day.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e2.69 cms H x 29.08 cms L x 22.63 cms W, 272 pages, \u003cmeta charset=\"utf-8\"\u003eHardcover, \u003cmeta charset=\"utf-8\"\u003eAugust 2021.\u003c\/span\u003e\u003c\/p\u003e","brand":"INGRAM","offers":[{"title":"Default Title","offer_id":40510714183871,"sku":"","price":1600.0,"currency_code":"THB","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0606\/1817\/products\/ScreenShot2021-08-24at16.01.00.png?v=1629795696"},{"product_id":"the-pie-room-80-achievable-and-show-stopping-pies-and-sides-for-pie-lovers-everywhere-by-calum-franklin","title":"The Pie Room: 80 Achievable and Show-Stopping Pies and Sides for Pie Lovers Everywhere by Calum Franklin","description":"\u003cp class=\"p1\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cb\u003e**if not in-store, please allow up to 2 weeks for delivery**\u003c\/b\u003e \u003cspan class=\"s1\"\u003eหากหนังสือหมดจากหน้าร้าน\u003c\/span\u003e \u003cspan class=\"s1\"\u003eเราจะส่งภายใน\u003c\/span\u003e 10-14 \u003cspan class=\"s1\"\u003eวัน\u003c\/span\u003e**\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb data-mce-fragment=\"1\"\u003eThe definitive pie bible from Calum Franklin.\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"[Franklin] deals out fantasies crafted in flaky dough, egg-washed to the hilt, and filled with godly foodstuffs like potato dauphinois and caramelized onion or smoked haddock and sweet corn chowder. There is only one Pie Room, and it is here in all its steampiped and marbled glory.\" -\u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003e-Thrillist\u003c\/i\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eDiscover the definitive pie bible from self-confessed pastry deviant, chef and London’s King of Pies, Calum Franklin.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eCalum knows good pies and in his debut cookbook, \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eThe Pie Room\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e, he presents a treasure trove of recipes for some of his favourite ever pastry dishes. Want to learn how to create the ultimate sausage roll? Ever wished to master the humble chicken and mushroom pie? In this collection of recipes discover the secrets to 80 delicious and achievable pies and sides, both sweet and savoury, veggie and meat, including hot pork pies, cheesy dauphinoise and caramelised onion pie, hot and sour curried cod pie, the ultimate beef Wellington and rhubarb and custard tarts.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAlongside the recipes Calum guides you through the techniques and tools for perfecting your pastry. Within these pages you'll find details including how to properly line pie tins, or how to crimp your pastry and decorate your pies so they look like true show-stoppers.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eSay hello to your new foodie obsession and get ready to create your very own pie masterpiece.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e2.79 cms H x 24.89 cms L x 19.30 cms W, 288 pages, \u003cmeta charset=\"utf-8\"\u003eHardcover, \u003cmeta charset=\"utf-8\"\u003eOctober 2020.\u003c\/span\u003e\u003c\/p\u003e","brand":"INGRAM","offers":[{"title":"Default Title","offer_id":40510730698943,"sku":"","price":1200.0,"currency_code":"THB","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0606\/1817\/products\/ScreenShot2021-08-24at16.03.06.png?v=1629795816"},{"product_id":"my-lisbon-a-cookbook-from-portugals-city-of-light-by-nuno-mendes","title":"My Lisbon: A Cookbook from Portugal's City of Light by  Nuno Mendes","description":"\u003cp class=\"p1\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cb\u003e**if not in-store, please allow up to 2 weeks for delivery**\u003c\/b\u003e \u003cspan class=\"s1\"\u003eหากหนังสือหมดจากหน้าร้าน\u003c\/span\u003e \u003cspan class=\"s1\"\u003eเราจะส่งภายใน\u003c\/span\u003e 10-14 \u003cspan class=\"s1\"\u003eวัน\u003c\/span\u003e**\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb data-mce-fragment=\"1\"\u003eIn this groundbreaking cookbook, Lisbon native and internationally renowned chef Nuno Mendes reveals the alluring food of one of the great undiscovered culinary centers of Europe.\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eSharing recipes inspired by the dishes that he grew up eating, Mendes takes you to his beloved Lisbon, revealing the secrets for re-creating the city's most vibrant dishes. Via evocative essays and luminous photography, Mendes gives recipes for delicious \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003ebolas de Berlim\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e (fluffy doughnuts often sold on the beach), sizzling squid with coriander, and roasted orange-rub pork belly with fennel. This is a heart-warming and intimate look at a city with a modern, bustling food scene that is nevertheless steeped in centuries-old traditions. Mendes's portraits of Lisbon's idiosyncrasies are threaded throughout the pages: impromptu sardine grills, endless snacking, and city-wide street carnivals. With gorgeous location photography, this book will bring to life Portugal's magnificent capital city and its fabulous cuisine.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e3.05 cms H x 26.67 cms L x 19.05 cms W, 372 pages, \u003cmeta charset=\"utf-8\"\u003eHardcover, \u003cmeta charset=\"utf-8\"\u003eApril 2018.\u003c\/span\u003e\u003c\/p\u003e","brand":"PENGUIN","offers":[{"title":"Default Title","offer_id":40520979185855,"sku":"","price":1600.0,"currency_code":"THB","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0606\/1817\/products\/ScreenShot2021-08-25at18.18.29.png?v=1629890386"},{"product_id":"herb-a-cooks-companion-by-mark-diacono","title":"Herb: A Cook's Companion by Mark Diacono","description":"\u003cp class=\"p1\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cb\u003e**if not in-store, please allow up to 2 weeks for delivery**\u003c\/b\u003e \u003cspan class=\"s1\"\u003eหากหนังสือหมดจากหน้าร้าน\u003c\/span\u003e \u003cspan class=\"s1\"\u003eเราจะส่งภายใน\u003c\/span\u003e 10-14 \u003cspan class=\"s1\"\u003eวัน\u003c\/span\u003e**\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"A beautiful book, and one which makes me want to cultivate my garden just as much as scurry to the kitchen.\" – Nigella Lawson\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"At its core this book is about cooking, but it's an essential and valuable resource for folk who love to grow their own herbs and cook. Sorted by individual herbs with detailed notes on how to grow and use them, it's going to be a book I will turn to a lot over the years.\" – Nik Sharma\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003ci data-mce-fragment=\"1\"\u003eHerb\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e is a plot-to-plate exploration of herbs that majors on the kitchen, with just enough of the simple art of growing to allow the reader to welcome a wealth of home-grown flavors into their kitchen. Author Mark Diacono is a gardener as well as a cook. Packed with ideas for enjoying and using herbs, \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eHerb\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e is much more than your average recipe book. Mark shares the techniques at the heart of sourcing, preparing and using herbs well, enabling you to make delicious food that is as rewarding in the process as it is in the end result. The book will explore how to use herbs, when to deploy them, and how to capture those flavors to use when they might not be seasonally available. The reader will become familiar with the differences in flavor intensity, provenance, nutritional benefits and more. Focusing on the familiars including thyme, rosemary, basil, chives and bay, \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eHerb\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e will also open the door to a few lesser-known flavors. The recipes build on bringing your herbs alive – whether that's a quickly swizzed parsley pesto when short of time on a weekday evening, or in wrapping a crumbly Lancashire cheese in lovage for a few weeks to infuse it with bitter earthiness. With a guide to sowing, planting, feeding and propagating herbs, there are also full plant descriptions and their main culinary affinities. Mark then looks at various ways to preserve herbs including making oils, drying, vinegars, syrups and freezing, before offering over 100 innovative recipes that make the most of your new herb knowledge.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e3.05 cms H x 27.18 cms L x 18.54 cms W, 272 pages, \u003cmeta charset=\"utf-8\"\u003eHardcover, \u003cmeta charset=\"utf-8\"\u003eApril 2021.\u003c\/span\u003e\u003c\/p\u003e","brand":"INGRAM","offers":[{"title":"Default Title","offer_id":40527142584511,"sku":"","price":1450.0,"currency_code":"THB","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0606\/1817\/products\/ScreenShot2021-08-26at14.19.30.png?v=1629962422"},{"product_id":"franklin-barbecue-a-meat-smoking-manifesto-by-aaron-franklin","title":"Franklin Barbecue: A Meat-Smoking Manifesto by Aaron Franklin","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv id=\"mobile-about-the-book\" data-mce-fragment=\"1\"\u003e\n\u003cdiv class=\"slot product-about 9781607747208 isbn-related seemoreenable show opened\" id=\"seemore-0\" data-mce-fragment=\"1\" height-fold=\"377\" target-height=\"477\"\u003e\n\u003csection class=\"overview\" data-mce-fragment=\"1\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cb\u003e**if not in-store, please allow up to 2 weeks for delivery**\u003c\/b\u003e \u003cspan class=\"s1\"\u003eหากหนังสือหมดจากหน้าร้าน\u003c\/span\u003e \u003cspan class=\"s1\"\u003eเราจะส่งภายใน\u003c\/span\u003e 10-14 \u003cspan class=\"s1\"\u003eวัน\u003c\/span\u003e**\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003cbr\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eNEW YORK TIMES\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/em\u003eBESTSELLER • A complete meat and brisket-cooking education from the country’s most celebrated pitmaster and owner of the wildly popular Austin restaurant Franklin Barbecue.\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eWhen Aaron Franklin and his wife, Stacy, opened up a small barbecue trailer on the side of an Austin, Texas, interstate in 2009, they had no idea what they’d gotten themselves into. Today, Franklin Barbecue has grown into the most popular, critically lauded, and obsessed-over barbecue joint in the country (if not the world)—and Franklin is the winner of every major barbecue award there is.\u003cbr data-mce-fragment=\"1\"\u003e \u003cbr data-mce-fragment=\"1\"\u003eIn this much-anticipated debut, Franklin and coauthor Jordan Mackay unlock the secrets behind truly great barbecue, and share years’ worth of hard-won knowledge.\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003eFranklin Barbecue\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eis a definitive resource for the backyard pitmaster, with chapters dedicated to building or customizing your own smoker; finding and curing the right wood; creating and tending perfect fires; sourcing top-quality meat; and of course, cooking mind-blowing, ridiculously delicious barbecue, better than you ever thought possible.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003cdiv class=\"more-link-wrap opened\" data-mce-fragment=\"1\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv class=\"more-link-wrap opened\" data-mce-fragment=\"1\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cspan\u003e2.54 cms H x 25.65 cms L x 20.83 cms W, 224 pages, \u003cmeta charset=\"utf-8\"\u003eHardcover, \u003cmeta charset=\"utf-8\"\u003eApril 2015.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"mobile-listen-to-a-clip\" data-mce-fragment=\"1\"\u003e\n\u003cdiv class=\"slot product-listen show\" data-mce-fragment=\"1\"\u003e\n\u003ca name=\"#listen-to-a-clip\" id=\"listenToAClip\" data-mce-fragment=\"1\"\u003e\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"INGRAM","offers":[{"title":"Default Title","offer_id":40527161000127,"sku":"","price":1200.0,"currency_code":"THB","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0606\/1817\/products\/ScreenShot2021-08-26at14.23.00.png?v=1629962628"},{"product_id":"prune-a-cookbook-by-gabrielle-hamilton","title":"Prune: A Cookbook by Gabrielle Hamilton","description":"\u003cp class=\"p1\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cb\u003e**if not in-store, please allow up to 2 weeks for delivery**\u003c\/b\u003e \u003cspan class=\"s1\"\u003eหากหนังสือหมดจากหน้าร้าน\u003c\/span\u003e \u003cspan class=\"s1\"\u003eเราจะส่งภายใน\u003c\/span\u003e 10-14 \u003cspan class=\"s1\"\u003eวัน\u003c\/span\u003e**\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eNEW YORK TIMES\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/em\u003eBESTSELLER\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eFrom Gabrielle Hamilton, bestselling author of \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003eBlood, Bones \u0026amp; Butter,\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e comes her eagerly anticipated cookbook debut filled with signature recipes from her celebrated New York City restaurant Prune.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eNAMED ONE OF THE BEST BOOKS OF THE YEAR BY\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003ePUBLISHERS WEEKLY\u003c\/em\u003e\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eNAMED ONE OF THE BEST BOOKS OF THE SEASON BY\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eTime • O: The Oprah Magazine • Bon Appétit • Eater\u003c\/em\u003e\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eA self-trained cook turned James Beard Award–winning chef, Gabrielle Hamilton opened Prune on New York’s Lower East Side fifteen years ago to great acclaim and lines down the block, both of which continue today. A deeply personal and gracious restaurant, in both menu and philosophy, Prune uses the elements of home cooking and elevates them in unexpected ways. The result is delicious food that satisfies on many levels.  \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\"\u003eHighly original in concept, execution, look, and feel, the Prune cookbook is an inspired replica of the restaurant’s kitchen binders. It is written to Gabrielle’s cooks in her distinctive voice, with as much instruction, encouragement, information, and scolding as you would find if you actually came to work at Prune as a line cook. The recipes have been tried, tasted, and tested dozens if not hundreds of times. Intended for the home cook as well as the kitchen professional, the instructions offer a range of signals for cooks—a head’s up on when you have gone too far, things to watch out for that could trip you up, suggestions on how to traverse certain uncomfortable parts of the journey to ultimately help get you to the final destination, an amazing dish.\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\"\u003eComplete with more than with more than 250 recipes and 250 color photographs, home cooks will find Prune’s most requested recipes—Grilled Head-on Shrimp with Anchovy Butter, Bread Heels and Pan Drippings Salad, Tongue and Octopus with Salsa Verde and Mimosa’d Egg, Roasted Capon on Garlic Crouton, Prune’s famous Bloody Mary (and all 10 variations). Plus, among other items, a chapter entitled “Garbage”—smart ways to repurpose foods that might have hit the garbage or stockpot in other restaurant kitchens but are turned into appetizing bites and notions at Prune.\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\"\u003eFeatured here are the recipes, approach, philosophy, evolution, and nuances that make them distinctively Prune’s. Unconventional and honest, in both tone and content, this book is a welcome expression of the cookbook as we know it.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e3.81 cms H x 24.89 cms L x 18.80 cms W, 576 pages, \u003cmeta charset=\"utf-8\"\u003eHardcover, \u003cmeta charset=\"utf-8\"\u003eNovember 2014.\u003c\/span\u003e\u003c\/p\u003e","brand":"INGRAM","offers":[{"title":"Default Title","offer_id":40527176433855,"sku":"","price":1800.0,"currency_code":"THB","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0606\/1817\/products\/ScreenShot2021-08-26at14.26.34.png?v=1629962833"},{"product_id":"we-are-what-we-eat-a-slow-food-manifesto-by-alice-waters","title":"We Are What We Eat: A Slow Food Manifesto by Alice Waters","description":"\u003cp class=\"p1\"\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cb\u003e**if not in-store, please allow up to 2 weeks for delivery**\u003c\/b\u003e \u003cspan class=\"s1\"\u003eหากหนังสือหมดจากหน้าร้าน\u003c\/span\u003e \u003cspan class=\"s1\"\u003eเราจะส่งภายใน\u003c\/span\u003e 10-14 \u003cspan class=\"s1\"\u003eวัน\u003c\/span\u003e**\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb data-mce-fragment=\"1\"\u003eFrom chef and food activist Alice Waters, an impassioned plea for a radical reconsideration of the way each and every one of us cooks and eats\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIn \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eWe Are What We Eat\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e, Alice Waters urges us to take up the mantle of slow food culture, the philosophy at the core of her life’s work. When Waters first opened Chez Panisse in 1971, she did so with the intention of feeding people good food during a time of political turmoil. Customers responded to the locally sourced organic ingredients, to the dishes made by hand, and to the welcoming hospitality that infused the small space—human qualities that were disappearing from a country increasingly seduced by takeout, frozen dinners, and prepackaged ingredients. Waters came to see that the phenomenon of fast food culture, which prioritized cheapness, availability, and speed, was not only ruining our health, but also dehumanizing the ways we live and relate to one another.\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\"\u003eOver years of working with regional farmers, Waters and her partners learned how geography and seasonal fluctuations affect the ingredients on the menu, as well as about the dangers of pesticides, the plight of fieldworkers, and the social, economic, and environmental threats posed by industrial farming and food distribution. So many of the serious problems we face in the world today—from illness, to social unrest, to economic disparity, and environmental degradation—are all, at their core, connected to food. Fortunately, there is an antidote. Waters argues that by eating in a “slow food way,” each of us—like the community around her restaurant—can be empowered to prioritize and nurture a different kind of culture, one that champions values such as biodiversity, seasonality, stewardship, and pleasure in work.\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\"\u003eThis is a declaration of action against fast food values, and a working theory about what we can do to change the course. As Waters makes clear, every decision we make about what we put in our mouths affects not only our bodies but also the world at large—our families, our communities, and our environment. We have the power to choose what we eat, and we have the potential for individual and global transformation—simply by shifting our relationship to food. All it takes is a taste. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e2.54 cms H x 21.08 cms L x 14.48 cms W, 208 pages, \u003cmeta charset=\"utf-8\"\u003eHardcover, \u003cmeta charset=\"utf-8\"\u003eJune 2021.\u003c\/span\u003e\u003c\/p\u003e","brand":"INGRAM","offers":[{"title":"Default Title","offer_id":40527244984511,"sku":"","price":1200.0,"currency_code":"THB","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0606\/1817\/products\/ScreenShot2021-08-26at14.30.09.png?v=1629963062"},{"product_id":"always-home-a-daughters-recipes-stories-by-fanny-singer","title":"Always Home: A Daughter's Recipes \u0026 Stories by Fanny Singer","description":"\u003cp class=\"p1\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cb\u003e**if not in-store, please allow up to 2 weeks for delivery**\u003c\/b\u003e \u003cspan class=\"s1\"\u003eหากหนังสือหมดจากหน้าร้าน\u003c\/span\u003e \u003cspan class=\"s1\"\u003eเราจะส่งภายใน\u003c\/span\u003e 10-14 \u003cspan class=\"s1\"\u003eวัน\u003c\/span\u003e**\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb data-mce-fragment=\"1\"\u003eA cookbook and culinary memoir about growing up as the daughter of revered chef\/restaurateur Alice Waters: a story of food, family, and the need for beauty in all aspects of life.\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIn this extraordinarily intimate portrait of her mother--and herself--Fanny Singer, daughter of food icon and activist Alice Waters, chronicles a unique world of food, wine, and travel; a world filled with colorful characters, mouth-watering traditions, and sumptuous feasts. Across dozens of vignettes with accompanying recipes, she shares the story of her own culinary coming of age and reveals a side of her legendary mother that has never been seen before. A charming, smart translation of Alice Waters's ideals and attitudes about food for a new generation, \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eAlways Home\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e is a loving, often funny, unsentimental, and exquisitely written look at a life defined in so many ways by food, as well as the bond between mother and daughter.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e 2.79 cms H x 23.88 cms L x 17.27 cms W, 336 pages, \u003cmeta charset=\"utf-8\"\u003eHardcover, \u003cmeta charset=\"utf-8\"\u003eMarch 2020.\u003c\/span\u003e\u003c\/p\u003e","brand":"INGRAM","offers":[{"title":"Default Title","offer_id":40527270707391,"sku":"","price":1400.0,"currency_code":"THB","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0606\/1817\/products\/ScreenShot2021-08-26at14.33.23.png?v=1629963254"},{"product_id":"cook-this-book-techniques-that-teach-and-recipes-to-repeat-by-molly-baz","title":"Cook This Book: Techniques That Teach and Recipes to Repeat by Molly Baz","description":"\u003cp class=\"p1\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cb\u003e**if not in-store, please allow up to 2 weeks for delivery**\u003c\/b\u003e \u003cspan class=\"s1\"\u003eหากหนังสือหมดจากหน้าร้าน\u003c\/span\u003e \u003cspan class=\"s1\"\u003eเราจะส่งภายใน\u003c\/span\u003e 10-14 \u003cspan class=\"s1\"\u003eวัน\u003c\/span\u003e**\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb data-mce-fragment=\"1\"\u003e\u003ci data-mce-fragment=\"1\"\u003eNEW YORK TIMES\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eBESTSELLER • A thoroughly modern guide to becoming a better, faster, more creative cook, featuring fun, flavorful recipes anyone can make.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e“Surprising no one, Molly has written a book as smart, stylish, and entertaining as she is.”—Carla Lalli Music, author of\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eWhere Cooking Begins\u003c\/i\u003e\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIf you seek out, celebrate, and obsess over good food but lack the skills and confidence necessary to make it at home, you’ve just won a ticket to a life filled with supreme deliciousness. \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eCook This Book\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e is a new kind of foundational cookbook from Molly Baz, who’s here to teach you absolutely everything she knows and equip you with the tools to become a better, more efficient cook. \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eMolly breaks the essentials of cooking down to clear and uncomplicated recipes that deliver big flavor with little effort and a side of education, including dishes like Pastrami Roast Chicken with Schmaltzy Onions and Dill, Chorizo and Chickpea Carbonara, and of course, her signature Cae Sal. But this is not your average cookbook. More than a collection of recipes, \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eCook This Book\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e teaches you the invaluable superpower of improvisation though visually compelling lessons on such topics as the importance of salt and how to balance flavor, giving you all the tools necessary to make food taste great every time. Throughout, you’ll encounter dozens of QR codes, accessed through the camera app on your smartphone, that link to short technique-driven videos hosted by Molly to help illuminate some of the trickier skills. \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAs Molly says, “Cooking is really fun, I swear. You simply need to set yourself up for success to truly enjoy it.” \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eCook This Boo\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003ek will help you do just that, inspiring a new generation to find joy in the kitchen and take pride in putting a home-cooked meal on the table, all with the unbridled fun and spirit that only Molly could inspire.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e2.79 cms H x 26.42 cms L x 21.34 cms W, 304 pages, \u003cmeta charset=\"utf-8\"\u003eHardcover, \u003cmeta charset=\"utf-8\"\u003eApril 2021.\u003c\/span\u003e\u003c\/p\u003e","brand":"INGRAM","offers":[{"title":"Default Title","offer_id":40527282897087,"sku":"","price":1300.0,"currency_code":"THB","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0606\/1817\/products\/ScreenShot2021-08-26at14.36.00.png?v=1629963416"},{"product_id":"nothing-fancy-unfussy-food-for-having-people-over-by-alison-roman","title":"Nothing Fancy: Unfussy Food for Having People Over by Alison Roman","description":"\u003cp class=\"p1\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cb\u003e**if not in-store, please allow up to 2 weeks for delivery**\u003c\/b\u003e \u003cspan class=\"s1\"\u003eหากหนังสือหมดจากหน้าร้าน\u003c\/span\u003e \u003cspan class=\"s1\"\u003eเราจะส่งภายใน\u003c\/span\u003e 10-14 \u003cspan class=\"s1\"\u003eวัน\u003c\/span\u003e**\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb data-mce-fragment=\"1\"\u003e\u003ci data-mce-fragment=\"1\"\u003eNEW YORK TIMES \u003c\/i\u003eBESTSELLER • The social media star, \u003ci data-mce-fragment=\"1\"\u003eNew York Times \u003c\/i\u003ecolumnist, and author of \u003ci data-mce-fragment=\"1\"\u003eDining In\u003c\/i\u003e helps you nail dinner with unfussy food and the permission to be imperfect.\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003e“Enemy of the mild, champion of the bold, Ms. Roman offers recipes in \u003ci data-mce-fragment=\"1\"\u003eNothing Fancy\u003c\/i\u003e that are crunchy, cheesy, tangy, citrusy, fishy, smoky and spicy.”—Julia Moskin, \u003ci data-mce-fragment=\"1\"\u003eThe New York Times\u003c\/i\u003e\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eIACP AWARD FINALIST • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY \u003ci data-mce-fragment=\"1\"\u003eThe New York Times Book Review \u003c\/i\u003e• \u003ci data-mce-fragment=\"1\"\u003eThe New Yorker \u003c\/i\u003e• NPR • \u003ci data-mce-fragment=\"1\"\u003eThe Washington Post\u003c\/i\u003e • \u003ci data-mce-fragment=\"1\"\u003eSan Francisco Chronicle\u003c\/i\u003e • \u003ci data-mce-fragment=\"1\"\u003eBuzzFeed\u003c\/i\u003e • \u003ci data-mce-fragment=\"1\"\u003eThe Guardian \u003c\/i\u003e• Food Network\u003c\/b\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\"\u003eAn unexpected weeknight meal with a neighbor or a weekend dinner party with fifteen of your closest friends—either way and everywhere in between, having people over is supposed to be fun, not stressful. This abundant collection of all-new recipes—heavy on the easy-to-execute vegetables and versatile grains, paying lots of close attention to crunchy, salty snacks, and with love for all the meats—is for gatherings big and small, any day of the week.\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\"\u003eAlison Roman will give you the food your people want (think DIY martini bar, platters of tomatoes, pots of coconut-braised chicken and chickpeas, pans of lemony turmeric tea cake) plus the tips, sass, and confidence to pull it all off. With \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eNothing Fancy\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e, any night of the week is worth celebrating.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003ePraise for\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/b\u003e\u003ci data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eNothing Fancy\u003c\/b\u003e\u003c\/i\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e“[\u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eNothing Fancy\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e] is full of the sort of recipes that sound so good, one contemplates switching off any and all phones, calling in sick, and cooking through the bulk of them.”\u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003e—\u003ci data-mce-fragment=\"1\"\u003eFood52\u003c\/i\u003e\u003c\/b\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\"\u003e“[\u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eNothing Fancy\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e] exemplifies that classic Roman approach to cooking: well-known ingredients rearranged in interesting and compelling ways for young home cooks who want food that looks (and photographs) as good as it tastes.”\u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003e—\u003ci data-mce-fragment=\"1\"\u003eGrub Street\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e2.54 cms H x 25.65 cms L x 20.57 cms W, 320 pages, \u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eHardcover, \u003cmeta charset=\"utf-8\"\u003eOctober 2019.\u003c\/span\u003e\u003c\/p\u003e","brand":"INGRAM","offers":[{"title":"Default Title","offer_id":40527315697855,"sku":"","price":1300.0,"currency_code":"THB","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0606\/1817\/products\/ScreenShot2021-08-26at14.39.52.png?v=1629963716"},{"product_id":"beautiful-boards-50-amazing-snack-boards-for-any-occasion-by-maegan-brown","title":"Beautiful Boards: 50 Amazing Snack Boards for Any Occasion by Maegan Brown","description":"\u003cp class=\"p1\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cb\u003e**if not in-store, please allow up to 2 weeks for delivery**\u003c\/b\u003e \u003cspan class=\"s1\"\u003eหากหนังสือหมดจากหน้าร้าน\u003c\/span\u003e \u003cspan class=\"s1\"\u003eเราจะส่งภายใน\u003c\/span\u003e 10-14 \u003cspan class=\"s1\"\u003eวัน\u003c\/span\u003e**\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb data-mce-fragment=\"1\"\u003eMake mealtimes, special occasions, and holidays extra memorable with these 50 delicious, inspiring, family-friendly, and easy-to-recreate snack boards.\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eVisually exciting and deliciously enticing, these snack boards by Maegan Brown (aka The BakerMama) move beyond (and include) classic cheese and charcuterie and are comprised of easy-to-find fresh and prepared foods, \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003earranged in beautiful, artful, and whimsical ways\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e (think orange- and black-colored snacks arranged into a smiling jack-o’-lantern shape for celebrating Halloween and a fruit-and-veggie rainbow with cracker clouds to brighten any day).\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe variety of foods on each board will delight everyone, and the stunning presentation will encourage kids to try foods they might normally refuse. Plus, you can make the boards ahead of time, so you can actually sit down and spend time with your loved ones. In this book, you will find boards for \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003eanytime family meals and snacks\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e, \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003eseasons\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e and \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003eholidays\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e, \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003ebreakfast\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e and \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003ebrunch\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e, \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003edesserts\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e, and \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003eentertaining\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e and \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003especial occasions\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eImpress your family and friends with artful masterpieces\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e, including:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003ePancake Board\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eAfter School Board\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eFall Feast Board\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003ePumpkin Board\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eTurkey Board\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eBuild-Your-Own Taco Board\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eFootball Board\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eDim Sum Board\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eBirthday Dessert Board\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eAlong with The BakerMama’s\u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003etips to get you into the board mind-set\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e, every board is accompanied by a \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003egorgeous, large photo\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e and \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003estep-by-step instructions\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e to make each one easy to recreate. \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eBeautiful Boards\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003eis an \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003eentertaining game changer\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e that will have you spending less time in the kitchen and more time having fun.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eDiscover even more inspiring food presentation ideas from The BakerMama in her \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eBeautiful Boards\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e follow-up,\u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eSpectacular Spreads\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e1.78 cms H x 25.65 cms L x 20.83 cms W, 168 pages, \u003cmeta charset=\"utf-8\"\u003eHardcover, \u003cmeta charset=\"utf-8\"\u003eSeptember 2019.\u003c\/span\u003e\u003c\/p\u003e","brand":"INGRAM","offers":[{"title":"Default Title","offer_id":40527328870591,"sku":"","price":1200.0,"currency_code":"THB","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0606\/1817\/products\/ScreenShot2021-08-26at14.44.02.png?v=1629963887"},{"product_id":"black-smoke-african-americans-and-the-united-states-of-barbecue-by-adrian-miller","title":"Black Smoke: African Americans and the United States of Barbecue by Adrian Miller","description":"\u003cp class=\"p1\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cb\u003e**if not in-store, please allow up to 2 weeks for delivery**\u003c\/b\u003e \u003cspan class=\"s1\"\u003eหากหนังสือหมดจากหน้าร้าน\u003c\/span\u003e \u003cspan class=\"s1\"\u003eเราจะส่งภายใน\u003c\/span\u003e 10-14 \u003cspan class=\"s1\"\u003eวัน\u003c\/span\u003e**\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAcross America, the pure love and popularity of barbecue cookery have gone through the roof. Prepared in one regional style or another, in the South and beyond, barbecue is one of the nation's most distinctive culinary arts. And people aren't just eating it; they're also reading books and articles and watching TV shows about it. But why is it, asks Adrian Miller—admitted 'cuehead and longtime certified barbecue judge—that in today's barbecue culture African Americans don't get much love?\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIn \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eBlack Smoke\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e, Miller chronicles how Black barbecuers, pitmasters, and restauranteurs helped develop this cornerstone of American foodways and how they are coming into their own today. It's a smoke-filled story of Black perseverance, culinary innovation, and entrepreneurship. Though often pushed to the margins, African Americans have enriched a barbecue culture that has come to be embraced by all. Miller celebrates and restores the faces and stories of the men and women who have influenced this American cuisine. This beautifully illustrated chronicle also features 22 barbecue recipes collected just for this book.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e2.79 cms H x 25.91 cms L x 19.56 cms W, 328 pages, \u003cmeta charset=\"utf-8\"\u003eHardcover, \u003cmeta charset=\"utf-8\"\u003eApril 2021.\u003c\/span\u003e\u003c\/p\u003e","brand":"INGRAM","offers":[{"title":"Default Title","offer_id":40527342108863,"sku":"","price":1200.0,"currency_code":"THB","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0606\/1817\/products\/ScreenShot2021-08-26at14.46.26.png?v=1629964038"},{"product_id":"ciudad-de-mexico-recipes-and-stories-from-the-heart-of-mexico-city-by-edson-diaz-fuentes","title":"Ciudad de Mexico: Recipes and Stories from the Heart of Mexico City by Edson Diaz Fuentes","description":"\u003cp class=\"p1\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cb\u003e**if not in-store, please allow up to 2 weeks for delivery**\u003c\/b\u003e \u003cspan class=\"s1\"\u003eหากหนังสือหมดจากหน้าร้าน\u003c\/span\u003e \u003cspan class=\"s1\"\u003eเราจะส่งภายใน\u003c\/span\u003e 10-14 \u003cspan class=\"s1\"\u003eวัน\u003c\/span\u003e**\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eDivided into chapters by time of day, in \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eCiudad de México\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e, chef Edson Diaz-Fuentes takes the reader on a whirlwind tour of one of the most diverse cuisines in the world, explored through the vibrant and bustling Mexico City.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eInspired by the culinary highlights of his childhood, \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eCiudad de México\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e features favorites such as Huevos Motuleños, Tacos de Pescado Estilo Baja, Pambazos, and Oxtail Mole de Olla, accompanied by an array of cocktails including Margaritas de Jamaica and Mezcal Sours.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eWith a dedicated section to marinades, rubs, and salsas, \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eCiudad de México\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e contains everything you need to bring a touch of Mexican flavor to everyday dishes, such as Edson's Beetroot and Pasilla Mixe Ketchup.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eDesigned for the home cook, Edson's handy substitution guides allow you to capture the essence of Mexican cooking with readily available ingredients, so it won't matter if you're short a tomatillo or two.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eA book evoking the flavor and soul of Mexican hospitality, \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eCiudad de México\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e unveils the complexities of the cuisine and the rich food culture that unites this sprawling metropolis. Tied together with stunning location photography, this book is a must-have for any home cook and culinary explorer.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e2.79 cms H x 25.15 cms L x 19.56 cms W, 256 pages, \u003cmeta charset=\"utf-8\"\u003eHardcover, \u003cmeta charset=\"utf-8\"\u003eJune 2021.\u003c\/span\u003e\u003c\/p\u003e","brand":"INGRAM","offers":[{"title":"Default Title","offer_id":40527366160575,"sku":"","price":1600.0,"currency_code":"THB","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0606\/1817\/products\/ScreenShot2021-08-26at14.49.03.png?v=1629964192"},{"product_id":"vietnamese-simple-vietnamese-food-to-cook-at-home-by-uyen-luu","title":"Vietnamese: Simple Vietnamese Food to Cook at Home by Uyen Luu","description":"\u003cp class=\"p1\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cb\u003e**if not in-store, please allow up to 2 weeks for delivery**\u003c\/b\u003e \u003cspan class=\"s1\"\u003eหากหนังสือหมดจากหน้าร้าน\u003c\/span\u003e \u003cspan class=\"s1\"\u003eเราจะส่งภายใน\u003c\/span\u003e 10-14 \u003cspan class=\"s1\"\u003eวัน\u003c\/span\u003e**\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIn Vietnamese, Uyen Luu demonstrates that Vietnamese food is just as easy to whip up as a bowl of pasta – all you need is a good bottle of fish sauce and a little enthusiasm! She shares 80 of her tastiest recipes – some traditional, some with a modern twist – using ingredients that are available at your local supermarket.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eRecipes include noodle soups, salads, family-style sharing plates, one-pot wonders and dinner-party showstoppers, which are all easy to prepare, adapt and enjoy. The recipes are impressive yet simple: try the Caramelized pork belly with coconut milk and cavolo nero, Seabass, tomato \u0026amp; dill soup or Avocado tossed ramen with sweetcorn and tinned tuna in sweet soy sauce \u0026amp; mint.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eVietnamese is filled with fuss-free, delicious recipes that are quick to prepare, and will have you eating Vietnamese meals on a regular basis.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e2.54 cms H x 25.15 cms L x 19.30 cms W, 208 pages, \u003cmeta charset=\"utf-8\"\u003eHardcover, \u003cmeta charset=\"utf-8\"\u003eMay 2021.\u003c\/span\u003e\u003c\/p\u003e","brand":"INGRAM","offers":[{"title":"Default Title","offer_id":40527380775103,"sku":"","price":1300.0,"currency_code":"THB","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0606\/1817\/products\/ScreenShot2021-08-26at14.51.38.png?v=1629964328"}],"url":"https:\/\/www.hardcovershoponline.com\/collections\/cookbookscurated.oembed?page=8","provider":"HARDCOVER: The Art Book Shop","version":"1.0","type":"link"}