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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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There's no reason you shouldn't get fitted for a knife the way you get fitted for . . . a dress, a suit, or a pair of skis.\" -Tom Douglas, Seattle chef and restauranteur Sur La Table's \"Knives Cooks Love\" focuses on some of the most versatile tools in the kitchen-knives. \"Knives Cooks Love\" offers instructions on how to buy and care for knives, and how to properly chop, dice, and slice with them to create delicious dishes. Consider this Knives 101-lessons on everything you need to know to make your experiences behind the blade more straightforward, efficient, and enjoyable. In \"Knives Cooks Love,\" trusted cookware authority Sur La Table teams up with writer Sarah Jay to guide chefs of all levels so their knives will last a lifetime. The nuances between knife blades and handles are discussed, as well as cutting surfaces and an array of sharpeners and honers. Numerous cutting techniques are also showcased with step-by-step instructions and photographs. 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With this book, you'll learn: - Why steaming potatoes in the pressure cooker before frying them makes for the crispiest French fries - Why, contrary to popular belief, you should flip your burgers often as you cook them for the best results - How a simple coating of egg white, baking soda, and salt helps create chicken wings that are moist and juicy on the inside with a thin, crackling exterior - How to cook steak consistently and perfectly every time - How to make easy egg-free ice creams that are more flavorful than their traditional custard-base cousins - How to make no-knead Danish that are even better than the ones at your local bakery - How to smoke vegetables to make flavorful vegetarian dishes - Why pAte A choux--or cream puff dough--makes foolproof, light-as-air gnocchi - How pressure cooking sunflower seeds can transform them into a creamy risotto - How to elevate everyday favorites and give them a fresh new spin with small changes--such as adding nori to a classic tomato salad Sharing expert advice on everything from making gluten-free baking mixes and homemade cheeses and buttermilk to understanding the finer points of fermentation or sous-vide cooking, Kamozawa and Talbot chronicle their quest to bring out the best in every ingredient. With a focus on recipes and techniques that can help anyone make better meals every day and 75 color photographs that show both step-by-step processes and finished dishes, \"Maximum Flavor\" will encourage you to experiment, taste, play with your food, and discover again why cooking and eating are so fascinating and fun.\u003c\/p\u003e","brand":"Random House Usa Inc","offers":[{"title":"Default Title","offer_id":41078610165966,"sku":"9780770433215","price":29.9,"currency_code":"MYR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0601\/0883\/2974\/products\/9780770433215_1.jpg?v=1648783921"},{"product_id":"nigel-howarths-obsession","title":"Nigel Howarth's Obsession","description":"\u003cp\u003eFor some, food can only be described as an Obsession - Michelin-starred chef Nigel Haworth knows this all too well.Now in its eleventh year, Nigel Haworth's Obsession Food and Wine Festival is as popular as ever. Share the passion with over 75 recipes from more than 60 of the top UK and European chefs including Raymond Blanc, Michel Roux Jr, Heston Blumenthal, Ken Hom, James Martin and Hugh Fearnley-Whittingstall.Each chef has contributed a recipe from their menu along with a fascinating insight into why they are obsessed with food and cooking. 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The book is broken into 7 chapters, categorised by type of food (street food, seafood, meat and poultry, etc), rather than geography - so every chapter is a dynamic exploration of the island nations of our closest neighbours.\u003c\/p\u003e","brand":"Hardie Grant Books","offers":[{"title":"Default Title","offer_id":41078616326350,"sku":"9781742705118","price":29.9,"currency_code":"MYR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0601\/0883\/2974\/products\/9781742705118_1.jpg?v=1648783942"},{"product_id":"my-kind-of-food-hb","title":"My Kind Of Food","description":"\u003cp\u003eMy Kind of Food is a very personal book from John Torode, full of the food that he loves to cook and eat, recipes that he makes away from the cameras and professional kitchens.  In John's words:  'My world as I know it started with my Nanna's roasting tin, a chicken and a wooden spoon. The food she cooked was always simple, but delicious. Her cauliflower cheese was awesome, her caramel slice wonderful and I am still searching for a recipe to make her apple tea cake. So life started simply for me. Since then I have cooked in professional kitchens, run my own restaurants and done a lot of telly. Some of you may have eaten in my restaurants, some may have seen me on MasterChef, but I guess that not many of you know what I really cook for myself and my friends and family. This book is about how I cook at home and the chapters reflect me and the things in life I love - how I eat and how I cook. At its heart, it is simple, but it's definitely also influenced by my years in restaurant kitchens. I don't tend to define my food by type or style. I guess you could say that these are my real favourites - a behind-the-scenes look at my own kitchen!'\nBRUNCH TO LUNCH The Aussie in me is all about eating through the morning. My perfect day starts slowly - if breakfast is the meal of kings, then brunch is the food of emperors. 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But when you know the expert's secrets, you realise that pork is a fantastic meat. It's healthy, inexpensive and incredibly versatile  -  and the various types of pork offer up wonderfully diverse flavours, aromas and textures. In Pig, charismatic chef Johnnie Mountain demystifies cooking with pork. With more than 100 delicious recipes, as well as information, tips and QR codes for your smart phone that take you to how-to video footage throughout, this book shows you how to cook pork brilliantly. Pig is divided into four chapters. Chapter One, Home Favourites, gives you simple recipes for the whole family  -  for example, Grilled Garlic \u0026amp; Sage Pork Chops and Pork \u0026amp; Apricot Tagine.\n                    In Chapter Two, Cured, Dried, Preserved \u0026amp; Smoked, you'll find amazing tastes and textures such as Pea \u0026amp; Ham Terrine and Ham Steaks with Caramelized Apple. Chapter Three, Aromatic \u0026amp; Spicy, shows you how to infuse fiery flavours into dishes like Vietnamese Pork Salad and Char Siu Pork. And Chapter Four, Slow-Cooked, reveals the secret to truly succulent pork with recipes such as Slow-Roast Belly of Pork and Pork Loin in a Fennel-Salt Crust. Special practical features throughout the book explain the different cuts of meat and how to smoke, preserve, cure and braise. 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Felicity Cloake has provided us with the means to reduce the risks' Daily Mail'[An] inspiring book on entertaining'  Bee Wilson, StellaFelicity Cloake's Perfect Host: the complete guide to dinner parties - for people who think they don't do dinner partiesForget fish knives and boy-girl-boy-girl: modern entertaining sweeps away all the rules. These days, we're far more relaxed about inviting people round on the spur of the moment for sofa suppers and big, loud Sunday lunches, but there are still a few secrets to mastering the art of feeding people and having fun. In Perfect Host, Felicity Cloake ensures that you have every base covered. Whether it's having a few friends round for an impromptu after-work supper (lamb, harissa and courgette kebabs with jewelled couscous), knocking up a feast to accompany a DVD boxset (pulled pork and black bean chilli and tex mex slaw) packing a basket for that perfect picnic (scandinavian picnic loaf), planning the menu for a seductive dinner (pollack en papillotte with basil and tomatoes, and my last Rolo) or deciding what will wow at a raucous birthday party (chocolate and rose layer cake), Perfect Host is packed with delicious recipes (and helpful hints) for all occasions.'Sprightly and engaging . . . this is a girl who will not hesitate to give you a recipe for English muffins and for a breakfast martini; my sort of cook'  Evening StandardFelicity Cloake is a journalist and  food writer from London. She writes for the Daily Mail,  the Metro and Fire \u0026amp; Knives magazine and has a weekly column  in the Guardian. She was named  Food Journalist of the Year and won the New Media of the Year Award at  the 2011 Guild of Food Writers Awards. Her first book, Perfect is available in Penguin.\u003c\/p\u003e","brand":"Penguin Books","offers":[{"title":"Default Title","offer_id":41078640279758,"sku":"9780241145692","price":29.9,"currency_code":"MYR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0601\/0883\/2974\/products\/9780241145692_1.jpg?v=1649840815"},{"product_id":"pepper","title":"Pepper","description":"\u003cp\u003eThis is the story of the spice that changed the world, with 100 stuning recipes. This is a book dedicated exclusively to the world's most valued and fascinating spice. Why is it that pepper and certain foods go together so perfectly? (Think steak au poivre, black pepper crisps, cream cheese and black pepper, or even strawberries and black pepper.) Christine McFadden's evocative collection of recipes from around the world are geared to modern lifestyles and informal eating, inspiring the imagination with unusual ways of using pepper - in cakes and desserts for example - reminding us of pepper's traditional use in pickles and preserves, in sauces and soups, curries and stews. A vivid first-hand description of the pepper gardens and spice markets of Kerala and a fascinating account of pepper's role in shaping history, provide a colourful backdrop to the serious business of cooking with and tasting pepper. The photography is by Jason Lowe. 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