Everyone loves to "chip and dip." Featuring more than 50 recipes from light and healthy snacks to rich and creamy recipes for sharing, here you’ll find a dip for every taste and occasion.
Sociable and relaxed party food; indulgent TV night grazing or a healthier alternative to high-fat salty snacks, dips continue to be enduringly popular. Whether made from beans, nuts, and seeds; vegetables, fruit and herbs; fish and meat; or yogurt and cheese, the possibilities for color, texture, and flavor are endless.
Japanese Home Cooking
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ABOUTJAPANESE HOME COOKING
The essential guide to Japanese home cooking—the ingredients, techniques, and over 100 recipes—for seasoned cooks and beginners who are craving authentic Japanese flavors.
Japanese Home Cooking: Simple Meals, Authentic Flavorswas launched in the fall 2019. In this book, we explore high-quality seasonal ingredients in more than 100 simple recipes that reflect an appreciation of both ingredients and process — the essential elements of the art of Japanese cooking.
Beginning with the Japanese pantry, the key flavors of Japanese cuisine are explored alongside fundamental recipes such as dashi and soba noodles, and tradition Japanese techniques such as working with fish for homestyle sushi. From there, we explore everyday dishes based on the foundational Japanese flavors such as Chicken Yakitori on Skewers and Kenchin-jiru (a hearty vegetable soup with buckwheat dumplings). Photographs in the book were shot by the talented Rick Poon and we also feature stories of food purveyors in California and Japan.
Vegan Japanese Easy
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Believe it or not, Japanese cuisine in general is actually quite vegan-friendly, and many dishes can be made vegan with just a simple substitution or two. You can enjoy the same big, bold, salty-sweet-spicy-rich-umami recipes of modern Japanese soul food without so much as glancing down the meat and dairy aisles. And best of all, it's super-easy to make! In Vegan JapanEasy, Tim Anderson taps into Japan's rich culture of cookery that's already vegan or very nearly vegan
Tokyo Stories: A Japanese Cookbook
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Tokyo Stories is a journey through the boulevards and backstreets of Tokyo. with Chef Tim Anderson. Tim tackles his food tour of Tokyo from the ground up, with chapters broken down into: LOWER GROUND FLOOR: Tokyo on the Go (Department Store Basements, Subway Stations, and Convenience Stores); FIRST FLOOR: Tokyo Local (food traditional to Tokyo); SECOND FLOOR: Tokyo National (food traditional to Japan); THIRD FLOOR: Tokyo Global (Japanese food with an international twist) FOURTH FLOOR: Tokyo at Home (Japanese home cooking); and, FIFTH FLOOR: Tokyo Modern (experimental Japanese food found in high-end hotel bars).
With Tim’s easy-to-follow recipes, this is make-at-home Japanese food, authentic yet achievable for the home chef – without cutting corners.
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Master the art of sourdough, from creating a starter to baking and serving delicious loaves in this full-color, step-by-step, illustrated guide that demystifies this traditional bread that has been enjoyed around the world for generations.
For a growing number of people, eating heathy is more important than ever. We’re rejecting processed, packaged foods filled with unpronounceable chemicals, and are embracing, organic whole foods, including whole grain and slow made breads like sourdough—the oldest method of bread baking.
In this encompassing guide, a pair of bakers show you how to master this traditional style of bread which has never been more relevant or popular and is a favorite of artisan bakers. Sourdough features fifteen no-fail recipes with clear, step-by-step instructions and photographs to help you make your own artisanal loaves at home.
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A brilliant, moving meditation on craft and love, and an intimate portrait of baking and our communion with food—complete with seventy-five original recipes and illustrated with dozens of photographs and original hand-drawn illustrations—from the head bread baker of King Arthur Flour.
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“Eat food, not too much, mostly plants.” With these seven words, Michael Pollan—brother of Lori, Dana, and Tracy Pollan, and son of Corky—started a national conversation about how to eat for optimal health. A decade later, the value of a plant-based diet is widely accepted––and yet for many people, easier said than done.
Five Ingredient Vegan
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Five Ingredient Vegan showcases simple yet exciting recipes using five ingredients or fewer. It's perfect for vegans and non-vegans alike looking for effortless ways to introduce plant-based meals into their everyday cooking.
California Living & Eating Cookbook
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By far, our best selling cookbook!
California: Living + Eating is a glorious celebration of Californian food, looking at its history and origins and journeying through the state’s varied landscape, from Sonoma’s rolling vineyards to the deserts of Palm Springs, via the foodie hotspots of San Francisco and Los Angeles. Over 80 recipes capture the heart of the Californian spirit, with chapters covering a bright array of sweet and savoury brunch dishes including Whipped Ricotta on Toast with Blackberry Jam and Breakfast Burritos with Cheddar Scramble and Coriander Salsa. Colourful salads and light meals, such as Salmon, Citrus Kale and Black Rice Salad, are ideal for everyday eating, while the likes of Roast Chicken with Grapes, Onions and Sourdough, followed by stunning Cherry and Almond Galette are perfect for weekend entertaining. Recipes are designed to be accessible to all home cooks, with a focus on seasonality and good-quality produce
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