{"title":"Cuisine \u0026 Culinary Technique Books","description":"\u003cp\u003eCookbooks and technical references spanning global cuisines, ingredient-led cooking, fermentation, modernist methods and specialised culinary techniques. The collection combines practical recipes with deeper studies of process, food culture and professional kitchen practice across diverse traditions.\u003c\/p\u003e","products":[{"product_id":"ideas-and-recipes-between-cuisine-and-pastry","title":"Ideas and Recipes Between Cuisine and Pastry (EN\/ES)","description":"\u003cp data-start=\"1228\" data-end=\"1452\"\u003eExplore the creative space where cuisine meets pastry in \u003cem data-start=\"1285\" data-end=\"1331\"\u003eIdeas and Recipes Between Cuisine and Pastry\u003c\/em\u003e, a unique cookbook by chef José Romero in collaboration with Olivier Fernández, director of the Barcelona Pastry School.\u003c\/p\u003e\n\u003cp data-start=\"1454\" data-end=\"1700\"\u003eThis book blends savory and sweet in imaginative ways, showcasing Mediterranean and Latin American influences. From onion brioche and beet gazpacho to foie-gras pizza and mango mayonnaise, each recipe balances originality with culinary tradition.\u003c\/p\u003e\n\u003cp data-start=\"1702\" data-end=\"2076\"\u003eWith over 60 recipes ranging from tapas and snacks to savoury pastry, viennoiserie, and catering-style bites, this is a modern playbook for chefs, bakers, and creatives who want to push the boundaries of flavour and form. The book reflects the forward-thinking spirit of the Barcelona Pastry School, known internationally for embracing culinary innovation beyond pastry alone.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e• \u003c\/span\u003eLanguage: English \u0026amp; Spanish\u003cbr\u003e\u003cspan\u003e• \u003c\/span\u003eAuthor(s): Jose Romero with the collaboration of Olivier Fernández\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ciframe title=\"vimeo-player\" src=\"https:\/\/player.vimeo.com\/video\/121122889\" width=\"640\" height=\"360\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eContents:\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e• Marinated tuna with mango mayonnaise\u003cbr\u003e• Focaccia\u003cbr\u003e• Sardines\u003cbr\u003e• Egg cream with truffle vinaigrette and ‘Pont Neuf’ batonnets\u003cbr\u003e• 3-tempo octopus\u003cbr\u003e• Potato cylinder with potato espuma and Himalayan black salt\u003cbr\u003e• Fried octopus with ‘red devil’ sauce\u003cbr\u003e• Pastina risotto with radicchio and Parmesan\u003cbr\u003e• Parmesan fritters\u003cbr\u003e• Pizzas and pizzette\u003cbr\u003e• Watermelon carpaccio with cheese snow\u003cbr\u003e• To dip some bread\u003cbr\u003e• ‘Planted’ onion brioche\u003cbr\u003e• Onion soup\u003cbr\u003e• Tomato sticks\u003cbr\u003e• Foie croquettes\u003cbr\u003e• Purple tortilla, ‘molcajete’ sauce and crispy vegetables\u003cbr\u003e• Country-style potato chips and sticks\u003cbr\u003e• Bacon ‘carquinyolis’ with chocolate\u003cbr\u003e• Beet Gazpacho\u003cbr\u003e• Chilled melon and lime soup gazpacho\u003cbr\u003e• Chilled salmorejo soup\u003cbr\u003e• Cucumber and dill soup\u003cbr\u003e• Fried banana crisps\u003cbr\u003e• Bacon puff pastry\u003cbr\u003e• Cookie cup with pea cream and baby carrots\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/Ideas_and_Recipes_Between_Cuisine_and_Pastry_EN_ES_2_480x480.jpg?v=1636760199\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/Ideas_and_Recipes_Between_Cuisine_and_Pastry_EN_ES_7_480x480.jpg?v=1636760218\"\u003e\u003c\/p\u003e","brand":"Gusta Supplies","offers":[{"title":"Default Title","offer_id":34517459370145,"sku":"","price":43.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/products\/IdeasandRecipesBetweenCuisineandPastry_EN_ES_1.jpg?v=1590985732"},{"product_id":"bachour-gastro-by-antonio-bachour","title":"Bachour Gastro by Antonio Bachour","description":"\u003cp\u003e\u003cstrong\u003eBachour Gastro\u003c\/strong\u003e explores Antonio Bachour’s most gastronomic approach to pastry: 52 sweet and savoury creations designed largely in a compact, one- or two-bite format where flavour, texture and presentation have to make an immediate impression.\u003c\/p\u003e\n\u003cp\u003eThe book is organised around three distinct ideas. \u003cstrong\u003eInspiration\u003c\/strong\u003e revisits recognisable classics such as Paris-Brest, Saint-Honoré, Black Forest, Mont Blanc, cheesecake and lemon pie, preserving their identity while translating them into Bachour’s contemporary visual language. \u003cstrong\u003eCreation\u003c\/strong\u003e moves into more original compositions shaped by his travels, using fruit, chocolate, spices and nuts as recurring points of departure.\u003c\/p\u003e\n\u003cp\u003eThe third section, \u003cstrong\u003eBrunch\u003c\/strong\u003e, expands the book beyond conventional pastry. Quiche made with croissant dough, filled bomboloni, challah, waffles, bagels, buns, tartines and croque madame bring savoury cooking and bakery technique into the same small-format philosophy. This is what makes the “Gastro” title meaningful rather than decorative: the book sits deliberately between pâtisserie, bakery and culinary preparation.\u003c\/p\u003e\n\u003cp\u003eAll 52 creations are supported by recipes, process photography, technical guidance and Bachour’s production notes. Because the products are intentionally compact, the reader can also study how proportion changes when a familiar dessert has to deliver its flavour and textural contrasts in only a few bites.\u003c\/p\u003e\n\u003cp\u003eFor pastry chefs, hotels, restaurants, catering operations and instructors, this makes Bachour Gastro particularly useful for tasting menus, buffet programs, afternoon tea, petits fours and contemporary display counters where smaller portions allow customers to experience greater variety.\u003c\/p\u003e\n\u003cp\u003eRather than simply shrinking full-size cakes, Bachour demonstrates how familiar and original ideas can be reconsidered specifically for the reduced format, making the book both a substantial recipe collection and a study in modern portion, presentation and assortment design.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003ciframe title=\"vimeo-player\" src=\"https:\/\/player.vimeo.com\/video\/478416363\" width=\"640\" height=\"360\"\u003e\u003c\/iframe\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Gusta Supplies","offers":[{"title":"Default Title","offer_id":37090103001249,"sku":"","price":105.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/products\/BachourGastrobyAntonioBachour_EN_ES_1.jpg?v=1613277113"},{"product_id":"modernist-pizza","title":"Modernist Pizza","description":"\u003cp\u003e\u003cstrong\u003eModernist Pizza\u003c\/strong\u003e is a three-volume study of pizza as food, craft, science, and culture. Rather than treating pizza as a collection of topping combinations, Nathan Myhrvold, Francisco Migoya, and the Modernist Cuisine team examine the variables that determine how pizza actually works, from flour and fermentation to ovens, heat transfer, sauces, cheese, toppings, and the defining characteristics of individual pizza styles.\u003c\/p\u003e\n\u003cp\u003eThe project combines laboratory-style testing with extensive field research. The team visited pizzerias around the world, compared regional traditions, challenged commonly repeated assumptions, and tested techniques across both professional and home equipment. That means a reader can use the books not only to reproduce a Neapolitan, New York, Detroit, deep-dish, al taglio, or other style, but to understand what makes that style distinct and how to adapt the process to their own kitchen.\u003c\/p\u003e\n\u003cp\u003eThis is where the set earns its place as a reference rather than simply a recipe collection. It gives pizza makers a framework for choosing and adjusting doughs, understanding fermentation, matching oven performance to style, troubleshooting results, and building pizzas intentionally. Traditional formulas sit beside experimental techniques and original creations, making the material useful whether the goal is consistency, refinement, or new product development.\u003c\/p\u003e\n\u003cp\u003eThe three main volumes are supported by a separate wire-bound kitchen manual containing the recipes and reference tables, so the working material can be kept at the bench without bringing the complete set into the kitchen.\u003c\/p\u003e\n\u003cp\u003eFor professional pizzaioli, bakeries, restaurants, culinary instructors, serious home pizza makers, and anyone interested in understanding pizza beyond a single recipe, Modernist Pizza offers the kind of depth that can continue to answer questions long after the first read.\u003c\/p\u003e\n\u003cp\u003e\u003ciframe width=\"695\" height=\"391\" src=\"https:\/\/www.youtube.com\/embed\/h0_t5AGWs44\" title=\"YouTube video player\"\u003e\u003c\/iframe\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Gusta Supplies","offers":[{"title":"Default Title","offer_id":42058673848564,"sku":"","price":519.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/products\/ModernistPizza_EN_1.jpg?v=1636933835"},{"product_id":"modernist-cuisine-at-home","title":"Modernist Cuisine at Home (EN)","description":"\u003cp data-start=\"979\" data-end=\"1099\"\u003e\u003cstrong\u003eThe revolutionary techniques of Modernist cooking — now for the home kitchen.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"285\" data-end=\"660\"\u003eModernist Cuisine at Home is a richly illustrated, research-driven guide that brings the innovations of modernist cooking into the hands of home cooks. Created by Nathan Myhrvold and Maxime Bilet, this 456-page volume distills the science and creativity of the award-winning \u003cem data-start=\"560\" data-end=\"579\"\u003eModernist Cuisine\u003c\/em\u003e into accessible recipes, techniques, and tips you can apply in your own kitchen.\u003c\/p\u003e\n\u003cp data-start=\"662\" data-end=\"974\"\u003eWhether you’re a curious beginner or a passionate enthusiast, this book will change the way you think about everyday dishes. From foolproof poached eggs and perfect steaks to pressure-cooked stocks and velvety soups, the book makes it possible to achieve extraordinary results without restaurant-grade equipment.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOver 400 Recipes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"1022\" data-end=\"1083\"\u003eFrom comforting classics to modern reinventions, you’ll find:\u003c\/p\u003e\n\u003cul data-start=\"1085\" data-end=\"1476\"\u003e\n\u003cli data-start=\"1085\" data-end=\"1139\"\u003e\n\u003cp data-start=\"1087\" data-end=\"1139\"\u003eSteak, fish, and poultry cooked with exact precision\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1140\" data-end=\"1202\"\u003e\n\u003cp data-start=\"1142\" data-end=\"1202\"\u003eMac \u0026amp; cheese in three styles (including a fat-free version!)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1203\" data-end=\"1235\"\u003e\n\u003cp data-start=\"1205\" data-end=\"1235\"\u003eSous vide vegetables and meats\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1236\" data-end=\"1282\"\u003e\n\u003cp data-start=\"1238\" data-end=\"1282\"\u003eCaramelized vegetable purees and quick soups\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1283\" data-end=\"1330\"\u003e\n\u003cp data-start=\"1285\" data-end=\"1330\"\u003eModernist hollandaise, gravies, and emulsions\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1331\" data-end=\"1379\"\u003e\n\u003cp data-start=\"1333\" data-end=\"1379\"\u003eThe ultimate cheeseburger and frothy milkshake\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1380\" data-end=\"1430\"\u003e\n\u003cp data-start=\"1382\" data-end=\"1430\"\u003ePerfect poached eggs and show-stopping omelettes\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1431\" data-end=\"1476\"\u003e\n\u003cp data-start=\"1433\" data-end=\"1476\"\u003eSeven coatings and sauces for chicken wings\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1818\" data-end=\"1868\"\u003e\u003cstrong\u003eStep-by-Step Visual Guidance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"1512\" data-end=\"1558\"\u003eDesigned for intuitive use, the book features:\u003c\/p\u003e\n\u003cul data-start=\"1560\" data-end=\"1789\"\u003e\n\u003cli data-start=\"1560\" data-end=\"1608\"\u003e\n\u003cp data-start=\"1562\" data-end=\"1608\"\u003eHundreds of full-color photos and infographics\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1609\" data-end=\"1659\"\u003e\n\u003cp data-start=\"1611\" data-end=\"1659\"\u003eStep-by-step photo sequences for complex recipes\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1660\" data-end=\"1710\"\u003e\n\u003cp data-start=\"1662\" data-end=\"1710\"\u003eClear callouts on tools, temperature, and timing\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1711\" data-end=\"1789\"\u003e\n\u003cp data-start=\"1713\" data-end=\"1789\"\u003eA 190-page waterproof, wire-bound Kitchen Manual with all recipes and tables\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"2102\" data-end=\"2142\"\u003e\u003cstrong\u003eTechniques \u0026amp; Tools for Modern Home Cooking\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"1839\" data-end=\"1874\"\u003eNo lab coat required. Learn how to:\u003c\/p\u003e\n\u003cul data-start=\"1876\" data-end=\"2153\"\u003e\n\u003cli data-start=\"1876\" data-end=\"1932\"\u003e\n\u003cp data-start=\"1878\" data-end=\"1932\"\u003eSous vide at home with improvised or affordable setups\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1933\" data-end=\"1985\"\u003e\n\u003cp data-start=\"1935\" data-end=\"1985\"\u003eUse a pressure cooker for maximum flavor and speed\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1986\" data-end=\"2064\"\u003e\n\u003cp data-start=\"1988\" data-end=\"2064\"\u003eSear with a blowtorch, marinate with injection, and fry without a deep fryer\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2065\" data-end=\"2153\"\u003e\n\u003cp data-start=\"2067\" data-end=\"2153\"\u003eMaximize the performance of the appliances you already own (including your microwave!)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"2557\" data-end=\"2651\"\u003e\u003cmeta charset=\"utf-8\"\u003eWhether you’re looking to perfect comfort food or explore new culinary frontiers, Modernist Cuisine at Home provides the science, clarity, and inspiration to level up your cooking.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e• Language: English\u003cbr\u003e• Author(s): Nathan Myhrvold, Maxime Bilet\u003cbr\u003e• 456 pages\u003cbr\u003e• Published in 2012\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cp\u003e\u003ciframe title=\"YouTube video player\" src=\"https:\/\/www.youtube.com\/embed\/bBkvmyRltGc\" height=\"391\" width=\"695\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/Modernist_Cuisine_at_Home_EN_10_480x480.jpg?v=1636935772\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/Modernist_Cuisine_at_Home_EN_11_480x480.jpg?v=1636935780\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/Modernist_Cuisine_at_Home_EN_12_480x480.jpg?v=1636935788\"\u003e\u003c\/p\u003e","brand":"Gusta Supplies","offers":[{"title":"Default Title","offer_id":42058953851124,"sku":"","price":146.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/products\/ModernistCuisineatHome_EN_1.jpg?v=1636935564"},{"product_id":"unelaborated-products-definition-and-classification","title":"Unelaborated Products: Definition and Classification","description":"\u003cp\u003e\u003cstrong\u003eUnelaborated Products: Definition and Classification\u003c\/strong\u003e asks a deceptively simple question: before we cook an ingredient, what exactly is it?\u003c\/p\u003e\n\u003cp\u003eCreated by Ferran Adrià’s elBullifoundation, the book applies the foundation’s Sapiens research methodology to the raw and minimally processed products that form the basis of cuisine. Rather than approaching ingredients through recipes or regional traditions, it examines how culinary products can be identified, organised and understood through fields including biology, botany, zoology and chemistry.\u003c\/p\u003e\n\u003cp\u003eThe result is a reference designed to change the way chefs think about ingredients. Products are examined through multiple systems of classification, revealing relationships that may be overlooked when ingredients are considered only by culinary use. Extensive diagrams, taxonomies, infographics and illustrations turn a highly analytical subject into a visual framework that can be used for research, teaching and creative development.\u003c\/p\u003e\n\u003cp\u003eFor a working chef, that perspective has a practical purpose. Better classification can lead to more precise ingredient selection, clearer communication, deeper product knowledge and new connections between apparently unrelated foods. 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It is particularly valuable for chefs, instructors, culinary students and readers interested in the intellectual approach behind elBulli and the ongoing Bullipedia project.\u003c\/p\u003e","brand":"Gusta Supplies","offers":[{"title":"Default Title","offer_id":42059525325044,"sku":"","price":159.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/products\/UnelaboratedProducts-DefinitionandClassification_EN_1.jpg?v=1636950113"},{"product_id":"the-italian-bakery-by-the-silver-spoon-kitchen-en","title":"The Italian Bakery by the Silver Spoon Kitchen (EN)","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cstrong\u003eBake like an Italian with this latest Silver Spoon treasure – a culinary inspiration and go-to kitchen companion.\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe Silver Spoon is known throughout the world as the authoritative voice on Italian cuisine and the leading Italian culinary resource. The Italian Bakery is the first volume in the Silver Spoon library to focus on dolci – the Italian term for all sweet treats.\u003c\/p\u003e\n\u003cp\u003eDishes found in bakeries throughout Italy’s diverse regions come to life in 140 accessible classic and contemporary patisserie recipes, including a library of 50 core recipes for basic baking building blocks, each illustrated with step-by-step photography, geared toward novices and experienced bakers alike. Filled with cakes, pastries, pies, cookies, sweets and chocolates, and frozen puddings, the collection showcases a wide range of delectable desserts suitable for everyday indulgences and special-occasion celebrations – the Italian way.\u003c\/p\u003e\n\u003cp\u003eFirst published in 1950, Il Cucchiaio d'Argento, published in English as The Silver Spoon, is the ultimate compilation of traditional home-cooking Italian dishes. A global bestseller, this book, together with its many offshoots, has taught home cooks around the world how to cook like an Italian and enrich their lives with fresh ingredients and delicious recipes.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e• Language: English\u003cbr\u003e• Author(s): The Silver Spoon Kitchen\u003cbr\u003e• 360 pages\u003cbr\u003e• Published in 2021\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/The_Italian_Bakery_by_the_Silver_Spoon_Kitchen_EN_3_480x480.jpg?v=1636954333\" alt=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/The_Italian_Bakery_by_the_Silver_Spoon_Kitchen_EN_7_480x480.jpg?v=1636954344\" alt=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/The_Italian_Bakery_by_the_Silver_Spoon_Kitchen_EN_9_480x480.jpg?v=1636954351\" alt=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Gusta Supplies","offers":[{"title":"Default Title","offer_id":42059641454836,"sku":"","price":54.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/products\/TheItalianBakerybytheSilverSpoonKitchen_EN_1.jpg?v=1636954138"},{"product_id":"the-origins-of-cooking-palaeolithic-and-neolithic-cooking-en","title":"The Origins of Cooking: Palaeolithic and Neolithic Cooking (EN)","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eAn exploration of the birth of cooking, as charted by leading authority Ferran Adrià's elBullifoundation.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis essential volume examines the foundations of cuisine, starting with its earliest sources. Tracing every element of the produce, implements, and skills involved in food preparation, it asks such timely questions as: is the choice of raw food an act of cooking, or does cooking begin when specific tools are used to adapt it? Can food be considered 'cooked' when eaten in its raw state? Packed with intriguing text and illuminating elBullifoundation diagrams and images, it's a must-have for every cook's library.\u003c\/p\u003e\n\u003cp\u003eFerran Adrià joined the staff of elBulli restaurant in 1984 and rapidly progressed to head chef, earning three Michelin stars and numerous other accolades. Famous for his pioneering culinary techniques, he has been widely applauded and imitated. 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All you need are the well-selected ingredients and seasonings that elevate a dish to something truly special.\u003c\/p\u003e\n\u003cp\u003eJapanese Food Made Easy showcases favourite recipes such as ramen, gyoza, teriyaki and tonkatsu, as well as Japanese dishes generally eaten at home, such as grilled peppers with bonito flakes, kakiage fritters and homemade fried tofu. You'll discover how to make your own teriyaki sauce, tonkatsu sauce, miso dressing and shichimi togarashi (seven chilli mix) - these homemade versions are a healthier alternative to store-bought and will bring instant flavour to the simplest dish. There are also recipes for making dashi broth, sushi or sashimi from scratch, for those who want to try making more traditional Japanese food.\u003c\/p\u003e\n\u003cp\u003eJapanese Food Made Easy has been awarded Best in the World in the category for Food Culture in the Gourmand World Cookbook Awards 2021.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e• Language: English\u003cbr\u003e• Author(s): Aya Nishimura\u003cbr\u003e• 224 pages\u003cbr\u003e• Published in 2021\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/Japanese_Food_Made_Easy_EN_2_480x480.jpg?v=1636958948\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/Japanese_Food_Made_Easy_EN_4_480x480.jpg?v=1636958964\"\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Gusta Supplies","offers":[{"title":"Default Title","offer_id":42060053709044,"sku":"","price":29.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/products\/JapaneseFoodMadeEasy_EN_1.jpg?v=1636958907"},{"product_id":"the-food-of-singapore-malays-gastronomic-travels-through-the-archipelago-en","title":"The Food of Singapore Malays: Gastronomic Travels Through the Archipelago (EN)","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff2a00;\" data-mce-style=\"color: #ff2a00;\"\u003e\u003c\/span\u003e\u003cstrong\u003eThis is not a cookbook. 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Through close examination of their daily objects, customs, art and literature, these pages reveal how the food Malays enjoy is deeply embedded in different aspects of their identity. Following the broad sweep of Malay cuisine’s evolution – from the 7th-century kingdom of Srivijaya to the 21st-century emporium of cosmopolitan Singapore – this book traces the continuity and dynamism of a shared cultural consciousness.\u003c\/p\u003e\n\u003cp\u003eSumptuously served with stunning photographs, delicious recipes and diligent research, this is essential reading for anyone – gourmets and amateurs alike – hungry for a deeper understanding of the relationship between people and their food.\u003c\/p\u003e\n\u003cp\u003eKhir Johari was born and raised in historic Kampong Gelam, Singapore, in his family home Gedung Kuning, a treasure house of culinary knowledge and recipes. Khir studied mathematics at Santa Clara University, a Jesuit university in California. 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More Than Veggies by popular vegan blogger Joy Yuan features some of the most irresistible Asian classics like bak kwa (Chinese pork jerky), char siew (Chinese barbecue pork), dumplings, rendang and kaya (coconut egg jam), made wholesome with the goodness of plants.\u003c\/p\u003e\n\u003cp\u003eJoy has perfected these dishes, ensuring that they taste familiar to the original dishes, and are just as hearty, robust and satisfying. She also makes it a point to use common pantry ingredients rather than expensive or difficult-to-find vegan substitutes, to keep these plant-based options practical and accessible for the everyday home cook. 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Each recipe is packed with bold, comforting flavors that deliver true wow-factor.\u003c\/p\u003e\n\u003cp data-start=\"2070\" data-end=\"2125\"\u003eBeyond the recipes, Calum offers expert instruction on:\u003c\/p\u003e\n\u003cul data-start=\"2126\" data-end=\"2283\"\u003e\n\u003cli data-start=\"2126\" data-end=\"2160\"\u003e\n\u003cp data-start=\"2128\" data-end=\"2160\"\u003eHow to line and crimp pie tins\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2161\" data-end=\"2193\"\u003e\n\u003cp data-start=\"2163\" data-end=\"2193\"\u003eDecorative pastry techniques\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2194\" data-end=\"2243\"\u003e\n\u003cp data-start=\"2196\" data-end=\"2243\"\u003eA step-by-step guide for homemade puff pastry\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2244\" data-end=\"2283\"\u003e\n\u003cp data-start=\"2246\" data-end=\"2283\"\u003eTools and tips for consistent results\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"2285\" data-end=\"2498\"\u003eWith stunning photography by John Carey and a focus on technique, tradition, and presentation, \u003cem data-start=\"2384\" data-end=\"2398\"\u003eThe Pie Room\u003c\/em\u003e is perfect for both home bakers and professionals seeking to elevate their pie and pastry game.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Calum Franklin\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eA self-confessed pastry deviant, Calum Franklin is fast becoming London's King of Pies. His love of pie knows no bounds, and he brings his passion to life within these pages.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eDrawing on a wealth of culinary experience, Calum worked at a variety of renowned restaurants including The Ivy and Aurora, and was the Senior Sous Chef at Roast in Borough Market, prior to heading up the kitchen at Holborn Dining Room.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e• Language: English\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e• \u003c\/span\u003eAuthor(s): Calum Franklin\u003cbr\u003e• 288 pages\u003cbr\u003e• Published in 2020\u003c\/p\u003e\n\u003cp\u003e\u003ciframe width=\"853\" height=\"480\" src=\"https:\/\/www.youtube.com\/embed\/0VMbh5_xE3M\" title=\"YouTube video player\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/The_Pie_Room_by_Calum_Franklin_EN_4_480x480.jpg?v=1655252848\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/The_Pie_Room_by_Calum_Franklin_EN_6_480x480.jpg?v=1655252889\"\u003e\u003c\/p\u003e","brand":"Gusta Supplies","offers":[{"title":"Default Title","offer_id":42942790467828,"sku":"","price":37.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/products\/ThePieRoombyCalumFranklin_EN_1.jpg?v=1655252500"},{"product_id":"the-noma-guide-to-fermentation-en","title":"The Noma Guide to Fermentation (EN)","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003eNamed one of the Best Cookbooks of the Year by the \u003ci data-mce-fragment=\"1\"\u003eChicago Tribune, New York Times, Boston Globe, San Francisco Chronicle, Atlanta Journal-Constitution, Houston Chronicle, Esquire, GQ, Eater\u003c\/i\u003e, and more\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003e“An indispensable manual for home cooks and pro chefs.” —\u003ci data-mce-fragment=\"1\"\u003eWired\u003c\/i\u003e\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAt Noma — four times named the world’s best restaurant — every dish includes some form of fermentation, whether it’s a bright hit of vinegar, a deeply savory miso, an electrifying drop of garum, or the sweet intensity of black garlic.  Fermentation is one of the foundations behind Noma’s extraordinary flavor profiles.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eNow René Redzepi, chef and co-owner of Noma, and David Zilber, the chef who runs the restaurant’s acclaimed fermentation lab, share never-before-revealed techniques to creating Noma’s extensive pantry of ferments.  And they do so with a book conceived specifically to share their knowledge and techniques with home cooks.  With more than 500 step-by-step photographs and illustrations, and with every recipe approachably written and meticulously tested, \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eThe Noma Guide to Fermentation\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e takes readers far beyond the typical kimchi and sauerkraut to include koji, kombuchas, shoyus, misos, lacto-ferments, vinegars, garums, and black fruits and vegetables.  And—perhaps even more important—it shows how to use these game-changing pantry ingredients in more than 100 original recipes.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eFermentation is already building as the most significant new direction in food (and health). With \u003c\/span\u003eThe Noma Guide to Fermentation\u003cspan data-mce-fragment=\"1\"\u003e, it’s about to be taken to a whole new level.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout the Authors\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e\u003cstrong\u003eRené Redzepi\u003c\/strong\u003e is the chef and co-owner of Noma in Copenhagen, four times recognized as the world’s best by the World’s 50 Best Restaurants.  Redzepi has twice appeared on the cover of Time magazine (and been named one of Time’s 100 Most Influential People in the World); been featured in publications from the New York Times to Wired; and been profiled in two feature-length documentaries and countless national and international media outlets.  His first book, Noma: Time and Place in Nordic Cuisine, was an IACP and James Beard Award winner.  He is also the author of A Work in Progress.  He lives with his wife, Nadine Levy Redzepi, and their three children. Find him on Instagram @reneredzepinoma and @nomacph.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eDavid Zilber\u003c\/strong\u003e is a chef and photographer who hails from Toronto, Canada. He has cooked from coast to coast across North America, most notably as a sous-chef at Hawksworth Restaurant in Vancouver. cHe has worked at Noma since 2014 and has served as director of its fermentation lab since 2016.  He enjoys Jamaican patties and quantum physics. cFind him on Instagram @david_zilber.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e• Language: English\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e• \u003c\/span\u003eAuthor(s): René Redzepi, David Zilber\u003cbr\u003e• 456 pages\u003cbr\u003e• Published in 2018\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/TheNomaGuidetoFermentation5_480x480.jpg?v=1669857370\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/TheNomaGuidetoFermentation7_480x480.jpg?v=1669857376\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/TheNomaGuidetoFermentation8_480x480.jpg?v=1669857383\"\u003e\u003c\/p\u003e","brand":"Gusta Supplies","offers":[{"title":"Default Title","offer_id":43602150949108,"sku":"","price":46.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/products\/TheNomaGuidetoFermentation1.jpg?v=1669855943"},{"product_id":"exploring-the-world-of-japanese-craft-sake-en","title":"Exploring the World of Japanese Craft Sake (EN)","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eThis stunning guide invites you into the story of sake, an ancient beverage finding its way in a modern world.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWhether you're a sake novice or an experienced connoisseur, Exploring the World of Japanese Craft Sake offers fascinating insights, practical tips, and rich stories about this popular beverage.\u003c\/p\u003e\n\u003cp\u003eAuthors and experts Nancy Matsumoto and Michael Tremblay personally undertook the challenge of visiting 35 artisanal sake breweries in Japan, the US, and Canada to interview makers and document every stage of the sake brewing process. Nancy's celebrated journalistic background combined with Michael's sake sommelier experience have led to an engaging and informative look at the world of sake.\u003c\/p\u003e\n\u003cp\u003eWith over 300 colour photos and a lively narrative, this fascinating book provides:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eA comprehensive introduction to the science and history of sake brewing in Japan\u003c\/li\u003e\n\u003cli\u003eA look at how fine craft sakes are brewed today using traditional methods and no additives--only rice, water, koji, and yeast\u003c\/li\u003e\n\u003cli\u003eHistories of Japan's venerable breweries, some of them over 300 years old!\u003c\/li\u003e\n\u003cli\u003eAn answer to why some breweries are able to turn out a superior quality of sake\u003c\/li\u003e\n\u003cli\u003eA discussion of rice varieties and the contentious topic of terroir in the context of sake making.\u003c\/li\u003e\n\u003cli\u003eCurrent trends in the world of sake, including the fine sakes now brewed outside Japan\u003c\/li\u003e\n\u003cli\u003eTasting notes and recommendations for top craft sakes you have not heard about yet\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThis book also includes personal recipes from several top Japanese sake-brewing families along with food-pairing tips and a chapter on the authors' own Japanese sake-bar-going adventures.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout the Authors\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMichael Tremblay\u003c\/strong\u003e is a Sake Samurai and Wine Spirit Education Trust (WSET) certified Educator residing in Toronto. He is the Sommelier at ki modern Japanese + bar, a Japanese restaurant with one of Canada's largest sake programs. He is the Founder of the Sake Scholar Course, a certification course that explores the regionality of sake. @mtrsake\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNancy Matsumoto\u003c\/strong\u003e is a writer and editor who covers sake, food, agroecology, and Japanese arts and culture. Her work has appeared in The Wall Street Journal, Time, The Los Angeles Times, The Toronto Globe and Mail, Food and Wine, and theAtlantic.com. She is the editor of By the Shore of Lake Michigan, an English-language translation of Japanese tanka poems, and a contributor to a number of other books and publications. The holder of three sake certifications, she divides her time between Toronto and New York City. Find her at nancymatsumoto.com and at @NancyMatsumoto.\u003c\/p\u003e\n\u003cp\u003eJohn Gauntner is recognized as the world's leading non-Japanese sake expert. A longtime Japan resident, he is well known among sake brewers and others within the sake industry. He wrote the Nihonshu Column in the Japan Times for many years before writing a weekly column on sake in Japanese for the Yomiuri Shimbun, Japan's and the world's most widely distributed Japanese newspaper. In 2006, John received the Sake Samurai award, the first year it was awarded. 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Now, brilliant young Tokyo-based sushi chef Jun Takahashi wants to share his love and scientific knowledge of sushi-making with the world.  His mastery of all things sushi is unparalleled and will appeal to professional chefs and sushi amateurs alike.\u003c\/p\u003e\n\u003cp\u003eWith the help of gorgeous color photos and informative charts and diagrams, Takahashi and his two co-authors, Hidemi Sato and Mitose Tsuchida, cover the full range of sushi-making topics--from the biology and scientific composition of the ingredients, to the techniques sushi chefs learn over years of difficult training, to basic recipes for Tokyo-style sushi rice, sauces, condiments, and side dishes. 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While only 30 years old, he has been described as a \"phenomenon\" by Conde Nast Traveler. After graduating at the top of his class from a culinary academy, he decided to perfect his craft in a single area and to become a leading sushi chef. After training at Sushi Saito Academy, in 2014 he opened Sushi Takahashi in the Ginza district in Tokyo. The restaurant has a casual, accessible vibe and its inventive appetizers and delicately flavored sushi make it extremely popular. Takahashi lives in Japan.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHidemi Sato\u003c\/strong\u003e is a trained dietician and holds a doctorate in food science. After graduating from Yokohama International University, she worked in the culinary equipment industry for nine years. She then completed her Masters and PhD at Ochanomizu University and has written several books on the topic of food science. Sato currently resides in Japan.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMitose Tsuchida\u003c\/strong\u003e graduated from Hiroshima University and then received her PhD from Ochanomizu University. She worked as an editor at the Japanese food magazines Speciality Cooking and Culinary Kingdom before becoming a freelancer. She writes and edits books on a wide variety of food subjects.\u003c\/p\u003e\n\u003cp\u003e• Language: English\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e• \u003c\/span\u003eAuthor(s): Jun Takahashi, Hidemi Sato, Mitose Tsuchida\u003cbr\u003e• 224 pages\u003cbr\u003e• Published in 2022\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/TheArtandScienceofSushi-AComprehensiveGuidetoIngredients_TechniquesandEquipment3_480x480.jpg?v=1669952137\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/TheArtandScienceofSushi-AComprehensiveGuidetoIngredients_TechniquesandEquipment4_480x480.jpg?v=1669952144\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/TheArtandScienceofSushi-AComprehensiveGuidetoIngredients_TechniquesandEquipment9_480x480.jpg?v=1669952154\" alt=\"\"\u003e\u003c\/p\u003e","brand":"Gusta Supplies","offers":[{"title":"Default Title","offer_id":43602163335412,"sku":"","price":39.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/products\/TheArtandScienceofSushi-AComprehensiveGuidetoIngredients_TechniquesandEquipment1.jpg?v=1669855969"},{"product_id":"the-wok-recipes-techniques-en","title":"The Wok: Recipes \u0026 Techniques (EN)","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eFrom J. Kenji López-Alt, the author of the best-selling cookbook The Food Lab: the definitive guide to the science and technique of cooking in a wok. \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eJ. Kenji López-Alt’s debut cookbook, The Food Lab, revolutionized home cooking, selling more than half a million copies with its science-based approach to everyday foods. And for fast, fresh cooking for his family, there’s one pan López-Alt reaches for more than any other: the wok.\u003c\/p\u003e\n\u003cp\u003eWhether stir-frying, deep frying, steaming, simmering, or braising, the wok is the most versatile pan in the kitchen. Once you master the basics—the mechanics of a stir-fry, and how to get smoky wok hei at home—you’re ready to cook home-style and restaurant-style dishes from across Asia and the United States, including Kung Pao Chicken, Pad Thai, and San Francisco–Style Garlic Noodles. López-Alt also breaks down the science behind beloved Beef Chow Fun, fried rice, dumplings, tempura vegetables or seafood, and dashi-simmered dishes.\u003c\/p\u003e\n\u003cp\u003eFeaturing more than 200 recipes—including simple no-cook sides—explanations of knife skills and how to stock a pantry, and more than 1,000 colour photographs, The Wok provides endless ideas for brightening up dinner.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout J. Kenji López-Alt\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eJ. Kenji López-Alt is a celebrity personality, parent, and New York Times best-selling author of The Food Lab and Every Night Is Pizza Night. He is a New York Times food columnist; the culinary advisor for Serious Eats; and the host of Kenji’s Cooking Show, which has more than a million subscribers on YouTube. He lives in Seattle, Washington.\u003c\/p\u003e\n\u003cp\u003e• Language: English\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e• \u003c\/span\u003eAuthor(s): J. Kenji López-Alt\u003cbr\u003e• 656 pages\u003cbr\u003e• Published in 2022\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/TheWok-Recipes_Techniques4_480x480.jpg?v=1669950983\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/TheWok-Recipes_Techniques6_480x480.jpg?v=1669950995\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/TheWok-Recipes_Techniques8_480x480.jpg?v=1669951000\"\u003e\u003c\/p\u003e","brand":"Gusta Supplies","offers":[{"title":"Default Title","offer_id":43602165039348,"sku":"","price":60.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/products\/TheWok-Recipes_Techniques1.jpg?v=1669855985"},{"product_id":"six-seasons-a-new-way-with-vegetables-en","title":"Six Seasons: A New Way with Vegetables (EN)","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eA new way to look at (and cook with) vegetables through the seasons, with 225 vegetable-centric recipes with an exciting modern sensibility from a brilliant young chef and former vegetable farmer who makes vegetables taste delicious in ways we haven't experienced before.\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eNamed a Best Cookbook of the Year by the Wall Street Journal, The Atlantic, Bon Appétit, Food Network Magazine, Every Day with Rachael Ray, USA Today, Seattle Times, Milwaukee Journal-Sentinel, Library Journal, Eater, and more\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\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\/p\u003e\n\u003cp\u003eIn Six Seasons, 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 flavour at its peak.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout \u003cspan mce-data-marked=\"1\" data-mce-fragment=\"1\"\u003ethe Authors\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eJoshua McFadden\u003c\/strong\u003e is the founder of Submarine Hospitality in Portland, Oregon. He owns and manages Ava Gene’s, Cicoria, Medjool, and Tusk restaurants. In between running the restaurants, he is bringing new life to Berny Farm, a historic fifty-acre farm in Springdale, Oregon, with the goal of creating an agricultural complex that will host collaborations between farming, food, and design. His first book, Six Seasons: A New Way with Vegetables, also written with Martha Holmberg, won a James Beard Award in 2018. Follow him on Instagram at @jj__mc.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMartha Holmberg\u003c\/strong\u003e is a food writer who has authored or co-authored nine cookbooks. Modern Sauces was a James Beard Award finalist. Six Seasons: A New Way with Vegetables, written with chef Joshua McFadden, won the James Beard Award, and Grains for Every Season, also with McFadden, was a James Beard Award finalist. Holmberg was the editor in chief of Fine Cooking magazine for a decade, the food editor of The Oregonian newspaper in Portland, Oregon, and the founder of MIX magazine. She studied cooking at La Varenne in Paris, where she worked for several years as a private chef. Holmberg lives in Spokane, Washington. 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In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout J. Kenji López-Alt\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eJ. Kenji López-Alt is a celebrity personality, parent, and New York Times best-selling author of The Food Lab and Every Night Is Pizza Night. He is a New York Times food columnist; the culinary advisor for Serious Eats; and the host of Kenji’s Cooking Show, which has more than a million subscribers on YouTube. He lives in Seattle, Washington.\u003c\/p\u003e\n\u003cp\u003e• Language: English\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e• \u003c\/span\u003eAuthor(s): J. 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This beautifully crafted book reimagines pasta through the lens of the year’s six distinct seasons, guiding you to match textures, flavours, and ingredients for unforgettable results.\u003c\/p\u003e\n\u003cp data-start=\"679\" data-end=\"1082\"\u003eMcFadden combines deeply practical pasta-making techniques with inspired recipes that celebrate vegetables, herbs, and seasonal produce — from vibrant spring greens to rich winter root vegetables. 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He owns and manages Ava Gene’s, Cicoria, Medjool, and Tusk restaurants. In between running the restaurants, he is bringing new life to Berny Farm, a historic fifty-acre farm in Springdale, Oregon, with the goal of creating an agricultural complex that will host collaborations between farming, food, and design. His first book, Six Seasons: A New Way with Vegetables, also written with Martha Holmberg, won a James Beard Award in 2018. Follow him on Instagram at @jj__mc.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMartha Holmberg\u003c\/strong\u003e is a food writer who has authored or co-authored nine cookbooks. Modern Sauces was a James Beard Award finalist. Six Seasons: A New Way with Vegetables, written with chef Joshua McFadden, won the James Beard Award, and Grains for Every Season, also with McFadden, was a James Beard Award finalist. Holmberg was the editor in chief of Fine Cooking magazine for a decade, the food editor of The Oregonian newspaper in Portland, Oregon, and the founder of MIX magazine. She studied cooking at La Varenne in Paris, where she worked for several years as a private chef. Holmberg lives in Spokane, Washington. Follow her on Instagram @marthaholmberg.\u003c\/p\u003e\n\u003cp\u003e• Language: English\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e• \u003c\/span\u003eAuthor(s): Joshua McFadden with Martha Holmberg\u003cbr\u003e• 392 pages\u003cbr\u003e• Published in 2025\u003c\/p\u003e\n\u003cp\u003e\u003ciframe width=\"763\" height=\"429\" src=\"https:\/\/www.youtube.com\/embed\/lorXMom9K78\" title=\"Corn with Jalapeños \u0026amp; Brown Butter: Six Seasons of Pasta by Joshua McFadden with Martha Holmberg\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ciframe width=\"763\" height=\"429\" src=\"https:\/\/www.youtube.com\/embed\/k7Va0PObdjs\" title=\"Pomodoro Recipe: Six Seasons of Pasta by Joshua McFadden with Martha Holmberg\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ciframe width=\"763\" height=\"429\" src=\"https:\/\/www.youtube.com\/embed\/X0tou0IP320\" title='Carbonara Recipe: \"Six Seasons of Pasta\" by Joshua McFadden with Martha Holmberg'\u003e\u003c\/iframe\u003e\u003c\/p\u003e","brand":"Gusta Supplies","offers":[{"title":"Default Title","offer_id":47323546386676,"sku":null,"price":49.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/SixSeasonsofPasta-ANewWaywithEveryone_sFavouriteFood_EN_1.jpg?v=1765959059"},{"product_id":"silikomart-simple-tasty-recipe-book","title":"SILIKOMART Simple \u0026 Tasty Recipe Book – 30 Savoury Recipes","description":"\u003cp\u003e\u003cem\u003eSimple \u0026amp; Tasty \u003c\/em\u003eis Silikomart's first cookbook, created in collaboration with hangar78 and featuring 30 savoury recipes by Chef Valentina Bartolozzi. Designed around approachable cooking and creative presentation, the book brings Silikomart's distinctive style beyond pastry and into everyday savoury cuisine.\u003c\/p\u003e\n\u003ch3\u003eCreative Savoury Cooking, Made Approachable\u003c\/h3\u003e\n\u003cp\u003eFrom pasta and cereals to vegetarian dishes, fish and meat, each recipe is designed to be practical while still offering plenty of inspiration for presentation. Clear ingredients, preparation steps and serving ideas make the recipes accessible to enthusiastic home cooks while providing chefs and culinary professionals with fresh ideas for shaping and presenting savoury dishes.\u003c\/p\u003e\n\u003cp\u003eSelected recipes demonstrate how Silikomart moulds and accessories can be used to create more distinctive forms and presentations. 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