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In this new addition to the popular  101 Cocktails  series, Kim Haasarud offers the ultimate cocktail guide for summertime entertaining with classic tropical cocktails and plenty of new creations.  Inside, you'll find traditional pina coladas and mai tais, plenty of refreshing punch bowl drinks, and classic cocktails remade with modern twists, like the Guava Basil Cooler or the Blackberry-Pineapple Sidecar. Like the other books in the series, the recipes here are focused on using fresh fruit and herbs to create thrilling flavors. Includes 101 recipes illustrated with brilliant four-color photographs throughout  Features recipes that emphasize fresh fruit and herbs, as well as inventive tweaks on classic tropical drinks  Perfect for summertime get-togethers, backyard barbecues, beach parties, and any other hot time Even if you can't make it to a tropical island, you can turn any hot-weather occasion into a roaring good time with  101 Tropical Drinks.\u003c\/p\u003e","brand":"Houghton Mifflin Harcourt","offers":[{"title":"Default Title","offer_id":41078422274254,"sku":"9781118456750","price":17.9,"currency_code":"MYR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0601\/0883\/2974\/products\/101-tropical-drinks-9781118456750-29028675322034.jpg?v=1648783233"},{"product_id":"a-book-for-cooks","title":"A Book For Cooks","description":"\u003cp\u003eIf you have ever bought a cookery book not only for the recipes but also for the mouth-watering images and attractive design, then \"A Book for Cooks\" is for you. Food writer and self-confessed bibliophile Leslie Geddes-Brown surveys 100 pioneering Cookbooks, Food \u0026amp; Drinks, selected by her for their influence, for their unusual recipes or simply for their beauty. All types of cookery book are featured, from the seventeenth century to the present, with cuisine ranging from Italian to Moroccan, Indian to South American. Among the famous chefs and writers included are Mrs Beeton, Raymond Blanc, Robert Carrier, Elizabeth David, Nigella Lawson, Claudia Roden, Constance Spry and Alice Waters. Each entry includes a brief commentary on the book as well as photographs of its cover and several inside pages. Also featured are contributions from leading chefs, cookery writers and other food experts, either discussing their top 10 Cookbooks, Food \u0026amp; Drinks or describing how they organize their own collection. 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Just as with any ingredients in cooking, the flavours must complement each other and bring out the subtleties by layering with other notes of sweet, bitter, acid and salty flavourings. Alongside oils, vinegar is a must-have. Derived from the fermentation of alcohol-based beverages, vinegars have been used for centuries to flavour and preserve foods. Speciality vinegars provide a wide range of flavours. 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It s a farm-supported restaurant with its heart in the right placeand now, a cookbook with 100 inspired recipes, including Sweet Corn Soup with Bacon and Smoked Paprika Oil, Flatiron Steak with Green Garlic Gremolata and a kale salad so good it puts other kale salads to shame. Along with his talented kitchen staff, executive chef Josh Thomsen, a French Laundry alum, presents soups, salads, starters, preserves, braised and roasted meats, desserts, brunch dishes, signature cocktails and more. From spicy mushroom flatbread crowned with a sunny fried egg to warm Granny Smith apple bread pudding, the recipes are accessible and totally appealing. Despite its official nickname, the Garden State, New Jersey is still in the early stages of its farm-to-table scene. The people behind Agricola are out to change all that. Along with its own 112-acre Great Road Farm supplying the restaurant with a variety of seasonal produce, chicken and eggs, Agricola supports New Jersey foragers, specialty growers and local family farms. Farmer Steve Tomlinson takes us for a tour around the farm, sharing his wisdom and insight from a handful of seeds to bushels of full-grown squash.\u003c\/p\u003e","brand":"Burgess Lea","offers":[{"title":"Default Title","offer_id":41078435807438,"sku":"9781941868003","price":39.9,"currency_code":"MYR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0601\/0883\/2974\/products\/9781941868003_1.jpg?v=1649921173"},{"product_id":"a-good-food-day-hb","title":"A Good Food Day","description":"\u003cp\u003eIn \"A Good Food Day\", more than 100 recipes made with good-for-you ingredients make a good food day--a day when feeling good and eating well go hand in hand--easy and attainable.  After years of thoughtless eating that led to weight gain and poor health, chef Marco Canora knew he had to make every day a good food day: a whole day in which every meal was full of healthy and delicious ingredients. But he wasn't willing to give up flavor for health. Instead of dieting, he decided to make simple, natural recipes fit for a food lover's palate. Marco explains the secret powers of good-for-you ingredients such as, low-GI carbohydrates and alkaline-forming greens, and then builds them into recipes that are all about satisfaction, such as Amaranth Polenta with Tuscan Kale, Black Rice Seafood Risotto, Citrus-Spiked Hazelnut and Rosemary Granola, and Chickpea Crepe Sandwiches. He covers techniques to coax natural flavor out of dishes, including infusing seasoning into vegetable salads and pounding fresh herbs and spices into lean meats. To make a lasting change in your diet, the food you eat has to be delicious. 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Her book will not only help you to discover the delights of the radicchio or the dandelion, but show how you can use them to enhance the much sweeter palate we' ve come to depend upon.\n                    Bitter takes you on a journey through the broad range of the bitter scale, from the subtle to the very bitter as well as a few ingredients that will surprise you. 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This book offers more than 50 recipes for burgers, bagels and hot dogs - from the classic Cheeseburger to the deliciously spicy Thai burger with shrimps, the bagel with oil-marinated sardines and some sweet treats. You can learn how to bake your own buns and, last but not least, what side dishes and dips should accompany each type of burger.\u003c\/p\u003e","brand":"Ullmann Publishing","offers":[{"title":"Default Title","offer_id":41078467494094,"sku":"9783848006946","price":29.9,"currency_code":"MYR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0601\/0883\/2974\/products\/9783848006946_1_8ecc3d1e-76d2-487e-9721-03ea10bfdcf5.jpg?v=1648783443"},{"product_id":"bills-italian-food","title":"Bill's Italian Food","description":"\u003cp\u003eBestselling TV cook Bill Granger brings his trademark fresh flavours and easy-going recipes to the well-loved food of Italy. The cornerstone of Bill's cooking is also the cornerstone of the best of Italian cuisine: simple, flavoursome dishes with short ingredient lists and uncomplicated methods, centred on ingredients that are easy to find and needn't be expensive. And better yet, those ingredients don't have to just be tomato, mozzarella and basil, the usual suspects of Italian cooking, but neither do they need to be deli-sourced truffles or champagne-priced olive oil. Bill offers a bold new twist on this hugely popular cuisine. There's a Roman saying along the lines of: 'the more you pay, the less well you eat'; Bill shows you how to take common ingredients from your supermarket and achieve healthy and satisfying Italian-inspired dishes. Divided into themed chapters - from quick and easy suppers and deliciously stress-free meals for friends, to no-fuss oven-baked comfort food, lazy weekend food and big Italian-style get-togethers - Bill's Italian Food will bring fresh ideas to your kitchen. 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