{"title":"Essais","description":null,"products":[{"product_id":"bread","title":"Bread","description":"\u003cb\u003e'Charming, important . . . a journey of discovery' \u003ci\u003eTelegraph\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003e'Compelling, vivid . . .\u003ci\u003e Slow Rise\u003c\/i\u003e will be welcomed by the new bread geeks' \u003ci\u003eSpectator\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eOver the course of a year, Robert Penn learns how to plant, harvest, thresh and mill his own wheat, in order to bake bread for his family. In returning to this pre-industrial practice, he tells the fascinating story of our relationship with bread: from the domestication of wheat in the Fertile Crescent at the dawn of civilization, to the rise of mass-produced loaves and the resurgence in homebaking today.\u003cbr\u003e\u003cbr\u003eGathering knowledge and wisdom from experts around the world - farmers on the banks of the Nile, harvesters in the American Midwest and Parisian boulangers - Penn reconnects the joy of making and eating bread with a deep appreciation for the skill and patience required to cultivate its key ingredient. This book is a celebration of the millennia-old craft of breadmaking, and how it is woven into the story of humanity.","brand":"None","offers":[{"title":"Couverture rigide","offer_id":47089572249810,"sku":"9780241352083","price":37.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0630\/1089\/8005\/files\/1_49ed1454-2d12-48aa-93d1-b0fb93e22974.jpg?v=1781730005"},{"product_id":"home-cooking-a-writer-in-the-kitchen","title":"Home Cooking: A Writer In The Kitchen","description":null,"brand":"None","offers":[{"title":"Couverture souple","offer_id":47091641286866,"sku":"9780307474414","price":18.95,"currency_code":"CAD","in_stock":false},{"title":"Livre audio","offer_id":47091641319634,"sku":"9781531810160","price":14.99,"currency_code":"CAD","in_stock":false}]},{"product_id":"the-truffle-underground-a-tale-of-mystery-mayhem-and-manipulation-in-the-shadowy-market-of-the-worlds-most-expensive-fungus","title":"The Truffle Underground: A Tale of Mystery, Mayhem, and Manipulation in the Shadowy Market of the World's Most Expensive Fungus","description":"\u003cb\u003e“The ultimate truffle true crime tale”*: A thrilling journey through the hidden underworld of the world's most prized luxury ingredient.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003e*Bianca Bosker, \u003ci\u003eNew York Times\u003c\/i\u003e bestselling author of \u003ci\u003eCork Dork\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e Beneath the gloss of star chefs and crystal-laden tables, the truffle supply chain is touched by theft, secrecy, sabotage, and fraud. Farmers patrol their fields with rifles and fear losing trade secrets to spies. Hunters plant poisoned meatballs to eliminate rival truffle-hunting dogs. Naive buyers and even knowledgeable experts are duped by liars and counterfeits. \u003cbr\u003e\u003cbr\u003e Deeply reported and elegantly written, this page-turning exposé documents the dark, sometimes deadly crimes at each level of the truffle’s path from ground to plate, making sense of an industry that traffics in scarcity, seduction, and cash. Through it all, a question lingers: What, other than money, draws people to these dirt-covered jewels?\u003cbr\u003e\u003cbr\u003e\u003cb\u003ePraise for \u003ci\u003eThe Truffle Underground\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e“Investigative journalist and first-time author Jacobs does a remarkable job reporting from the front lines of the truffle industry, bringing to vivid life French black-truffle farmers, Italian white-truffle foragers, and their marvelously well-trained dogs.”\u003cb\u003e—\u003ci\u003eBooklist \u003c\/i\u003e(starred review)\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e“In \u003ci\u003eThe Truffle Underground,\u003c\/i\u003e Ryan Jacobs presents a lively exposé of the truffle industry, reporting on the crimes that ‘haunt the whole supply chain.’ . . . Even if truffles are beyond your pay grade, there is plenty of enjoyment to be had in the sheer devilment portrayed in this informative and appetizing book.”\u003cb\u003e—\u003ci\u003eThe Wall Street Journal\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/b\u003e“You’ll never look at truffle fries the same way after reading this book. . . .  You can practically smell the soil as you follow truffle farmers and bandits through the groves and fields of France and Italy where the fungi are harvested and stolen.”\u003cb\u003e—\u003ci\u003eOutside\u003c\/i\u003e, “Five Favorite Summer Reads”\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e“[The] book is a rigorously reported, carefully written, endlessly interesting immersion in a high-stakes subculture.”\u003cb\u003e—\u003ci\u003eSan Francisco Chronicle\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e“Jacobs takes us on an eye-opening journey through the prized mushroom’s supply chain and the global black market for these tubers in this tale of theft, deceit, and high-stakes secrets.”\u003cb\u003e—\u003ci\u003eReal Simple\u003c\/i\u003e\u003c\/b\u003e","brand":"None","offers":[{"title":"Trade Paper","offer_id":47089265672402,"sku":"9780451495693","price":22.0,"currency_code":"CAD","in_stock":false}]},{"product_id":"hungry-monkey-a-food-loving-fathers-quest-to-raise-an-adventurous-eater","title":"Hungry Monkey: A Food-Loving Father's Quest to Raise an Adventurous Eater","description":"\u003cp\u003e\u003cb\u003eA memoir about the joys of food and parenting and the wild mélange of the two\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003e\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003eMatthew Amster-Burton was a restaurant critic and food writer long before he and his wife, Laurie, had Iris. Now he’s a full-time, stay-at-home Dad and his experience with food has changed . . . a little. He's come to realize that kids don’t need puree in a jar or special menus at restaurants, and that raising an adventurous eater is about exposure, invention, and patience. He writes of the highs and lows of teaching your child about food--the high of rediscovering how something tastes for the first time through a child’s unedited reaction, and the low of thinking you have a precocious vegetable fiend on your hands only to discover that a child’s preferences change from day to day (and may take years to include vegetables again). Sharing in his culinary capers is little Iris, a budding gourmand and a zippy critic herself who makes huge sandwiches, gobbles up hot chilis, and even helps around the kitchen sometimes. Hungry Monkey takes food enthusiasts on a newadventure in eating and offers dozens of delicious recipes that \"little fingers\" can help to make.\u003c\/p\u003e","brand":"None","offers":[{"title":"Couverture souple","offer_id":47119577612498,"sku":"9780547336893","price":21.5,"currency_code":"CAD","in_stock":false},{"title":"Couverture rigide","offer_id":47119577645266,"sku":"9780151013241","price":32.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0630\/1089\/8005\/files\/1_aed70ff4-bb3c-4522-bf7c-9542e6cf8d24.jpg?v=1781729591"},{"product_id":"breaking-bread-essays-from-new-england-on-food-hunger-and-family","title":"Breaking Bread: Essays from New England on Food, Hunger, and Family","description":"\u003cb\u003e\u003cb\u003eNearly 70 renowned New England writers gather round the table to talk food and how it sustains us—mind, body, and soul\u003c\/b\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eA collection of essays by top literary talents and food writers, \u003ci\u003eBreaking Bread\u003c\/i\u003e celebrates local foods, family, and community, while exploring how what’s on our plates engages with what’s off: grief, pleasure, love, ethics, race, and class.\u003cbr\u003e\u003cbr\u003eHere, you’ll find Lily King on chocolate chip cookies, Richard Russo on beans, Jennifer Finney Boylan on homemade pizza, Susan Minot on the non-food food of her youth, and Richard Ford on why food doesn’t much interest him. Nancy Harmon Jenkins talks scallops, and Sandy Oliver the pleasures of being a locavore. Other essays address a beloved childhood food from Iran, the horror of starving in a prison camp, the urge to bake pot brownies for an ill friend, and the pleasure of buying a prized chocolate egg for a child.\u003cbr\u003e\u003cbr\u003eProfits from this collection will benefit Blue Angel, a nonprofit combating food insecurity by delivering healthy food from local farmers to those in need.","brand":"None","offers":[{"title":"Couverture souple","offer_id":47121551491282,"sku":"9780807013045","price":24.0,"currency_code":"CAD","in_stock":false},{"title":"Couverture rigide","offer_id":47121551524050,"sku":"9780807010860","price":40.0,"currency_code":"CAD","in_stock":false}]},{"product_id":"the-best-american-food-writing-2022","title":"The Best American Food Writing 2022","description":"\u003cp\u003e\u003cstrong\u003eA collection of the year’s top food writing, selected by guest editor Sohla El-Waylly and series editor Silvia Killingsworth. \u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cem\u003eCulinary creator, writer and community advocate, \u003c\/em\u003e\u003cem\u003eSohla El-Waylly selects the best twenty articles published in 2021 that celebrate the many innovative, comforting, mouthwatering, and culturally rich culinary offerings of our country.\u003c\/em\u003e\u003c\/p\u003e","brand":"None","offers":[{"title":"Couverture souple","offer_id":47121935794386,"sku":"9780063254411","price":21.99,"currency_code":"CAD","in_stock":false},{"title":"Livre numérique Kobo","offer_id":47121935827154,"sku":"af177135-15a1-3089-a4d3-d88981f7121f","price":11.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0630\/1089\/8005\/files\/1_dcc1b8b6-04b9-44d0-85e8-93686e1bb585.jpg?v=1781727458"},{"product_id":"eating-korea-reports-on-a-culinary-renaissance","title":"Eating Korea: Reports On A Culinary Renaissance","description":"\u003cp\u003e\u003cstrong\u003eAn energetic, fast-paced trip through the rapidly changing world of Korean cuisine by the author of Eating Viet Nam\u003c\/strong\u003e \u003c\/p\u003e\u003cp\u003eJournalist, world traveler, and avid eater Graham Holliday has sampled some of the most exotic and intriguing cuisines in countries around the globe. However, none has intrigued him more or stayed with him longer than Korea’s. On a pilgrimage to Korea to unearth the real food eaten by locals, Holliday discovers a country of contradictions, a quickly developing modern society that hasn’t decided whether to shed or embrace its culinary roots. Devotees still make and consume traditional dishes in tiny holes-in-the-wall even as the phenomenon of Korean people televising themselves eating (mukbang) spreads ever more widely. \u003c\/p\u003e\u003cp\u003eAmid a changing culture that’s simultaneously trying to preserve what’s best about traditional Korean food while opening itself to a panoply of global influences, that’s balancing new and old, tradition and reinvention, the real and the artificial, Holliday seeks out the most delicious dishes in the most authentic settings-even if he has to prowl in back alleys to find them and convince reluctant restaurant owners that he can handle their unusual flavors. Holliday samples soondae (or blood sausage); beef barbeque; bibimbap; Korean black goat; wheat noodles in bottomless, steaming bowls; and the ubiquitous kimchi, discovering the exquisite, the inventive and, sometimes, the downright strange. \u003c\/p\u003e\u003cp\u003eAnimated by Graham Holliday’s warm, engaging voice, Eating Korea is a vibrant tour through one the world’s most fascinating cultures and cuisines. \u003cbr\u003e\u003c\/p\u003e","brand":"None","offers":[{"title":"Trade Cloth","offer_id":47110305808594,"sku":"9780062400765","price":33.5,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0630\/1089\/8005\/files\/1_e5e4b291-f1e4-4c33-9fda-22525e9b2787.jpg?v=1781727922"},{"product_id":"cheese-wine-and-bread-discovering-the-magic-of-fermentation-in-england-italy-and-france","title":"Cheese, Wine, and Bread: Discovering the Magic of Fermentation in England, Italy, and France","description":"\u003cp\u003e\u003cstrong\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\u003eThe Missing Ingredient\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\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\/\u003e\u003cbr\/\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\u003cp\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\u003cp\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\u003cp\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\u003cp\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\u003cp\u003ePart artisanal survey, part travelogue, and part cookbook, featuring watercolor illustrations and gorgeous photographs, \u003cem\u003eCheese, Wine, and Bread\u003c\/em\u003e is an outstanding gastronomic tour for foodies, cooks, artisans, and armchair travelers alike.\u003c\/p\u003e","brand":"None","offers":[{"title":"Couverture rigide","offer_id":47110366429394,"sku":"9780062984531","price":36.99,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0630\/1089\/8005\/files\/1_4876cb6c-f2a4-4efd-8038-fd3f16338058.jpg?v=1781726938"},{"product_id":"national-dish-around-the-world-in-search-of-food-history-and-the-meaning-of-home","title":"National Dish: Around the World in Search of Food, History, and the Meaning of Home","description":"\u003cb\u003eIn this engrossing and timely journey to the crossroads of food and identity award-winning writer Anya von Bremzen explores six of the world’s most fascinating and iconic culinary cultures—France, Italy, Japan, Spain, Mexico, and Turkey—brilliantly weaving cuisine, history, and politics into a work of scintillating connoisseurship and charm\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eWe all have an idea in our heads about what French food is—or Italian, or Japanese, or Mexican, or . . .  But where did those ideas come from? Who decides what makes a national food canon? Recipient of three James Beard awards, Anya von Bremzen has written definitive cookbooks on Russian, Spanish, and Latin American cuisines, as well as her internationally acclaimed memoir \u003ci\u003eMastering the Art of Soviet Cooking\u003c\/i\u003e. Now in \u003ci\u003eNational Dish\u003c\/i\u003e, she sets out to investigate the truth behind the eternal cliché—“we are what we eat”—traveling to six storied food capitals, going high and low, from world-famous chefs to scholars to strangers in bars, in search of how cuisine became connected to place and identity.\u003cbr\u003e\u003cbr\u003eParis is where the whole idea of food as national heritage was first invented, and so it is where Anya must begin. With an inquisitive eye and unmistakable wit, she ponders the codification of French food and the current tension between locavorism and globalization. From France, she’s off to Naples, to probe the myth and reality of pizza, pasta, and Italian-ness. Next up, Tokyo, where Anya and her partner Barry explore ramen, rice, and the distance between Japan’s future and its past. From there they move to Seville, to search for the community-based essence of Spain’s tapas traditions, and then Oaxaca, where debates over postcolonial cultural integration find expression in maize and mole. In Istanbul, a traditional Ottoman potluck becomes a lens on how a former multicultural empire defines its food heritage. Finally, they land back in their beloved home in Queens, for a dinner centered on Ukrainian borsch, a meal that has never felt more loaded, or more precious and poignant.\u003cbr\u003e\u003cbr\u003eA unique and magical cook’s tour\u003cb\u003e \u003c\/b\u003eof the world, \u003ci\u003eNational Dish\u003c\/i\u003e brings us to a deep appreciation of how the country makes the food, and the food the country.","brand":"None","offers":[{"title":"Couverture rigide","offer_id":47110191743186,"sku":"9780735223165","price":41.0,"currency_code":"CAD","in_stock":false}]},{"product_id":"will-write-for-food-the-complete-guide-to-writing-cookbooks-blogs-memoir-recipes-and-more","title":"Will Write for Food: The Complete Guide to Writing Cookbooks, Blogs, Memoir, Recipes, and More","description":null,"brand":"None","offers":[{"title":"Couverture souple","offer_id":47109968068818,"sku":"9780738218052","price":22.49,"currency_code":"CAD","in_stock":false}]},{"product_id":"food-and-the-city-new-yorks-professional-chefs-restaurateurs-line-cooks-street-vendors-and-purveyors-talk-about-what-they-do-and-why-they-do-it","title":"Food and the City: New York's Professional Chefs, Restaurateurs, Line Cooks, Street Vendors, and Purveyors Talk About What They Do and Why They Do It","description":null,"brand":"None","offers":[{"title":"Couverture souple","offer_id":47114880319698,"sku":"9780425279052","price":22.0,"currency_code":"CAD","in_stock":false}]},{"product_id":"to-die-for-a-cookbook-of-gravestone-recipes","title":"To Die For: A Cookbook of Gravestone Recipes","description":"\u003cp\u003e\u003cstrong\u003eAn inspiring collection of recipes preserved on gravestones, with fascinating interviews from the families, celebrating the beloved food legacies of their dearly departed.\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eFor so many, food is a touching, nostalgic thing that brings us together. So much so that some families choose to remember their loved ones through the dishes they made and the food that brought comfort to those around them by immortalizing their recipes on their gravestones.\u003c\/p\u003e\u003cp\u003eRosie Grant, the creator behind @GhostlyArchive, has been searching out and documenting this interesting phenomenon. In \u003cem\u003eTo Die For\u003c\/em\u003e, Rosie collects 40 recipes she’s found across the globe, carved into headstones or associated with a grave that has a story to share. Each recipe is accompanied by an interview with the remaining family, plus photography of the food, the gravestone, and any memorabilia the family wanted to share. \u003c\/p\u003e\u003cp\u003eRecipes include:\u003c\/p\u003e\u003cul\u003e\u003cli\u003eSpritz Cookies\u003c\/li\u003e\u003cli\u003eHomemade Fudge\u003c\/li\u003e\u003cli\u003eChicken Soup\u003c\/li\u003e\u003cli\u003eFrench Silk Pie\u003c\/li\u003e\u003cli\u003eGuava Cobbler\u003c\/li\u003e\u003c\/ul\u003e\u003cp\u003e…and more!\u003c\/p\u003e\u003cp\u003eThoughtfully and respectfully explored, Rosie has documented this connection between food, legacy, and family, remembering the deceased through the recipes they most loved, and giving their families a platform to share their loved one’s story and cherished dish with the world.\u003c\/p\u003e","brand":"None","offers":[{"title":"Trade Cloth","offer_id":47115285659858,"sku":"9780063424401","price":32.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0630\/1089\/8005\/files\/1_89a0a623-5f02-44de-a7f4-4b087d990d0d.jpg?v=1781728489"},{"product_id":"the-kitchen-counter-cooking-school-how-a-few-simple-lessons-transformed-nine-culinary-novices-into-fearless-home-cooks","title":"The Kitchen Counter Cooking School: How A Few Simple Lessons Transformed Nine Culinary Novices Into Fearless Home Cooks","description":"\u003cb\u003eThe author of the New York Times bestseller \u003ci\u003eThe Sharper Your Knife, The Less You Cry\u003c\/i\u003e tells the inspiring story of how she helped nine others find their inner cook.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eAfter graduating from Le Cordon Bleu in Paris, writer Kathleen Flinn returned with no idea what to do next, until one day at a supermarket she watched a woman loading her cart with ultraprocessed foods. Flinn's \"chefternal\" instinct kicked in: she persuaded the stranger to reload with fresh foods, offering her simple recipes for healthy, easy meals.  The Kitchen Counter Cooking School includes practical, healthy tips that boost readers' culinary self-confidence, and strategies to get the most from their grocery dollar, and simple recipes that get readers cooking.","brand":"None","offers":[{"title":"Couverture souple","offer_id":47114756849874,"sku":"9780143122173","price":24.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0630\/1089\/8005\/files\/1_016b1466-fb4d-4ae4-beaa-88a7f39fb3ee.jpg?v=1781730113"},{"product_id":"a-bone-to-pick-the-good-and-bad-news-about-food-with-wisdom-and-advice-on-diets-food-safety-gmos-farming-and","title":"A Bone To Pick: The Good And Bad News About Food, With Wisdom And Advice On Diets, Food Safety, Gmos, Farming, And","description":"Since his \u003ci\u003eNew York Times\u003c\/i\u003e op-ed column debuted in 2011, Mark Bittman has emerged as one of our most impassioned and opinionated observers of the food landscape. The \u003ci\u003eTimes\u003c\/i\u003e’ only dedicated opinion columnist covering the food beat, Bittman routinely makes readers think twice about how the food we eat is produced, distributed, and cooked, and shines a bright light on the profound impact that diet—both good and bad—can have on our health and that of the planet. \u003cbr\u003e\u003cbr\u003e In \u003ci\u003eA Bone to Pick\u003c\/i\u003e, Mark’s most memorable and thought-provoking columns are compiled into a single volume for the first time. As abundant and safe as the American food supply appears to be, the state of our health reveals the presence of staggering deficiencies in both the system that produces food and the forces that regulate it. Bittman leaves no issue unexamined; agricultural practices, government legislation, fad diets, and corporate greed all come under scrutiny and show that the issues governing what ends up in our market basket and on our tables are both complex and often deliberately confusing. Unabashedly opinionated and invariably thought provoking, Bittman’s columns have helped readers decipher arcane policy, unpack scientific studies, and deflate affronts to common sense when it comes to determining what “eating well” truly means. As urgent as the situation is, Mark contends that we can be optimistic about the future of our food and its impact on our health, as slow-food movements, better school-lunch programs, and even “healthy fast food” become part of the norm. \u003cbr\u003e\u003cbr\u003e At once inspiring, enraging, and enlightening, \u003ci\u003eA Bone to Pick\u003c\/i\u003e is an essential resource for every reader eager to understand not only the complexities inherent in the American food system, but also the many opportunities that exist to improve it.","brand":"None","offers":[{"title":"Trade Cloth","offer_id":47119875473618,"sku":"9780804186544","price":31.0,"currency_code":"CAD","in_stock":false},{"title":"Audio Book (CD)","offer_id":47119875506386,"sku":"9781101889770","price":41.0,"currency_code":"CAD","in_stock":false}]},{"product_id":"how-to-cook-a-wolf","title":"How To Cook A Wolf","description":"\u003cp\u003eWritten to inspire courage in those daunted by wartimes shortages, \u003ci\u003eHow to Cook a Wolf\u003c\/i\u003e continues to rally cooks during times of plenty, reminding them that providing sustenance requires more than putting food on the table. M. F. K. Fisher knew that the last thing hungry people needed were hints on cutting back and making do. Instead, she gives her readers license to dream, to experiment, to construct adventurous and delicious meals as a bulwark against a dreary, meager present. Her fine prose provides reason in itself to draw our chairs close to the hearth; we can still enjoy her company and her exhortations to celebrate life by eating well.\u003c\/p\u003e","brand":"None","offers":[{"title":"Couverture souple","offer_id":47114821238994,"sku":"9780865473362","price":18.5,"currency_code":"CAD","in_stock":false}]},{"product_id":"eat-up-food-appetite-and-eating-what-you-want-1","title":"Eat Up!: Food, Appetite and Eating What You Want","description":"\u003cb\u003eIn this bestselling tour de force of a culinary manifesto, \u003ci\u003eGreat British Bake Off\u003c\/i\u003e alum and former \u003ci\u003eGuardian\u003c\/i\u003e columnist Ruby Tandoh will help you fall back in love with food—from a great selection of recipes to straight-talking, sympathetic advice on mental health and body image\u003c\/b\u003e\u003cbr\u003e \u003cbr\u003e\u003cb\u003e“I read it greedily.” —Nigella Lawson\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eRuby Tandoh implores us to enjoy and appreciate food in all of its many forms. Food is, after all, what nourishes our bodies, helps us commemorate important milestones, cheers us up when we're down, expands our minds, and connects us with the people we love. But too often, it’s a source of anxiety and unhappiness. With \u003ci\u003eEat Up!\u003c\/i\u003e, Tandoh celebrates one of life’s greatest pleasures, drawing inspiration from sources as diverse as Julia Child to \u003ci\u003eThe Very Hungry Caterpillar\u003c\/i\u003e, flavor memories to jellied eels. She takes on the wellness industry and fad diets, and rejects the snobbery surrounding “good” and “bad” food, in wide-ranging essays that will reshape the way you think about eating.","brand":"None","offers":[{"title":"Couverture souple","offer_id":47114816749778,"sku":"9780593466810","price":22.0,"currency_code":"CAD","in_stock":false}]},{"product_id":"the-kitchen-whisperers-cooking-with-the-wisdom-of-our-friends-1","title":"The Kitchen Whisperers: Cooking with the Wisdom of Our Friends","description":"\u003cp\u003e\u003cstrong\u003eA beautifully written tribute to the people who teach us to cook and guide our hands in the kitchen, by a founding editor of \u003cem\u003eSaveur\u003c\/em\u003e.\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e“[The book features] many of the culinary names [Kalins] worked with . . . like Colman Andrews, Marcella Hazan, Michael Anthony and Anita Lo. Through her eyes and lively prose, they provide [a] compelling common-sense approach to food that will easily resonate with experienced cooks and should bolster the confidence of novices.” — \u003cem\u003eNew York Times\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cbr\/\u003e\u003cp\u003eThe cooking lessons that stick with us are rarely the ones we read in books or learn through blog posts or YouTube videos (depending on your generation); they’re the ones we pick up as we spend time with good cooks in the kitchen. Dorothy Kalins, founding editor of \u003cem\u003eSavuer \u003c\/em\u003emagazine, calls the people who pass on their cooking wisdom her Kitchen Whisperers. Consciously or not, they help make us the cooks we are—and help show the way to the kind of cooks we have the potential to become.\u003c\/p\u003e\u003cp\u003eDorothy’s prolific career in food media means many of her Kitchen Whisperers are some of the best chefs around (though the lessons she’s learned from fellow home cooks are just as important). For Dorothy, a lifetime of exposure to incredible cooks and chefs means that she can’t enter her kitchen without hearing the voices of mentors and friends with whom she cooked over the years as they reveal their favorite techniques. Marcella Hazan warns her against valuing look over flavor. Christopher Hirsheimer advises that sometimes water is the best liquid to add to a dish rather than stock or wine. Her onetime Southern mother-in-law wisely knows that not everyone who asks for a biscuit is food hungry. Woven through the text are dozens of narrative recipes, from her mother’s meat loaf to David Tanis’s Swiss Chard Gratin.\u003c\/p\u003e\u003cp\u003e\u003cem\u003eThe Kitchen Whisperers\u003c\/em\u003e will prompt older readers to identify and cherish the food mentors in their own lives, just as it will inspire younger readers to seek them out. Stories and recipes from Dorothy’s notable connections will inspire the creative food journeys of all.\u003c\/p\u003e","brand":"None","offers":[{"title":"Couverture souple","offer_id":47114783752402,"sku":"9780063001657","price":21.99,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0630\/1089\/8005\/files\/1_ea42e329-6292-4180-92d5-6a85de2ee95f.jpg?v=1781727107"},{"product_id":"the-kitchen-as-laboratory-reflections-on-the-science-of-food-and-cooking","title":"The Kitchen as Laboratory: Reflections on the Science of Food and Cooking","description":null,"brand":"None","offers":[{"title":"Couverture souple","offer_id":47119144091858,"sku":"9780231153454","price":35.78,"currency_code":"CAD","in_stock":false},{"title":"Couverture rigide","offer_id":47119144124626,"sku":"9780231153447","price":39.0,"currency_code":"CAD","in_stock":false},{"title":"Livre numérique Kobo","offer_id":47119144157394,"sku":"1a7835fa-d2c7-35dd-8973-99fbc477c626","price":17.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0630\/1089\/8005\/files\/1_e34c0d01-00a4-487b-8216-880d78003f81.jpg?v=1781729139"},{"product_id":"give-a-girl-a-knife-a-memoir","title":"Give A Girl A Knife: A Memoir","description":null,"brand":"None","offers":[{"title":"Trade Paper","offer_id":47130660176082,"sku":"9780307954916","price":22.0,"currency_code":"CAD","in_stock":false},{"title":"Trade Cloth","offer_id":47130660208850,"sku":"9780307954909","price":35.0,"currency_code":"CAD","in_stock":false},{"title":"EBook","offer_id":47130660241618,"sku":"3fa2a668-43fc-3fa3-bc28-bd9026ec9d23","price":13.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0630\/1089\/8005\/files\/image_7c932fc5-a840-4d79-9a96-37fcd0c9482a.jpg?v=1781717986"},{"product_id":"the-supper-of-the-lamb-a-culinary-reflection","title":"The Supper of the Lamb: A Culinary Reflection","description":null,"brand":"None","offers":[{"title":"Couverture souple (2002)","offer_id":47154803343570,"sku":"9780375760563","price":23.0,"currency_code":"CAD","in_stock":false},{"title":"Couverture rigide","offer_id":47154803376338,"sku":"9780765198297","price":18.95,"currency_code":"CAD","in_stock":false},{"title":"Couverture souple (1979)","offer_id":47154803409106,"sku":"9780156868938","price":30.95,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0630\/1089\/8005\/files\/1_e26bd801-8646-4754-9bf9-0a9f932709df.jpg?v=1781730737"},{"product_id":"tacos-forever-a-jonathan-gold-reader","title":"Tacos Forever: A Jonathan Gold Reader","description":"\u003cp\u003e\u003cstrong\u003eAn essential collection bringing together reviews, interviews, and essays by legendary, Pulitzer Prize-winning Los Angeles food critic Jonathan Gold, with an introduction by Ruth Reichl \u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e?Jonathan Gold brought people together. In his many decades of writing about food and music in his beloved Los Angeles, and the world beyond, Gold became known for changing and challenging perceptions and for creating opportunities for people to understand each other better. As so many noted after his death in 2018, he made us see and eat differently.\u003c\/p\u003e\u003cp\u003eFive years after his death, \u003cem\u003eTacos Forever \u003c\/em\u003ecollects the most lasting and important work from a critic who became a guiding light for so many food writers, chefs, readers, and eaters, a multifaceted thinker and writer who was also a frequent champion of immigrant restaurants and traditional businesses that often sailed below the radar of conventional food publications. During his years covering music, he wrote about grunge and speed metal and was one of the first journalists to document Los Angeles hip hop.\u003cstrong\u003e \u003c\/strong\u003eCapturing the extraordinary breadth and scope of Gold’s work as well as his vibrant, pyrotechnic but always incisive writing, this reader is the perfect place to start for anyone encountering Gold’s game-changing criticism for the first time, but also a must-have for his long-time fans.\u003c\/p\u003e\u003cp\u003eWith an introduction by his longtime friend and colleague Ruth Reichl, and including personal photos, \u003cem\u003eTacos Forever\u003c\/em\u003e brings Jonathan Gold’s work back to us in all its wild exuberance and warm, generous authenticity.\u003c\/p\u003e","brand":"None","offers":[{"title":"Trade Cloth","offer_id":47166079303890,"sku":"9780062399670","price":37.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0630\/1089\/8005\/files\/1_c9529eb0-d393-4019-9574-50365b67cadb.jpg?v=1781727923"},{"product_id":"the-physiology-of-taste-or-meditations-on-transcendental-gastronomy","title":"The Physiology Of Taste: Or Meditations On Transcendental Gastronomy","description":"\u003cp\u003eA delightful and hilarious classic about the joys of the table, \u003ci\u003eThe Physiology of Taste \u003c\/i\u003eis the most famous book about food ever written. First published in France in 1825 and continuously in print ever since, Jean Anthelme Brillat-Savarin’s masterpiece is a historical, philosophical, and epicurean collection of recipes, reflections, and anecdotes on everything and anything gastronomical. Brillat-Savarin—who famously stated “Tell me what you eat and I shall tell you what you are”—shrewdly expounds upon culinary matters that still resonate today, from the rise of the destination restaurant to matters of diet and weight, and in M. F. K. Fisher, whose commentary is both brilliant and amusing, he has an editor with a sensitivity and wit to match his own.\u003c\/p\u003e","brand":"None","offers":[{"title":"Couverture souple","offer_id":47157699313874,"sku":"9780307390370","price":23.95,"currency_code":"CAD","in_stock":false},{"title":"Livre numérique Kobo","offer_id":47157699346642,"sku":"5e2fdfc3-f805-4c61-b87d-874c509531d9","price":14.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0630\/1089\/8005\/files\/1_f384ae67-9d5f-48a6-a7a0-c743b8dea568.jpg?v=1781730475"},{"product_id":"secret-ingredients-the-new-yorker-book-of-food-and-drink-1","title":"Secret Ingredients: The New Yorker Book Of Food And Drink","description":null,"brand":"None","offers":[{"title":"Trade Paper","offer_id":47155355648210,"sku":"9780812976410","price":29.0,"currency_code":"CAD","in_stock":false},{"title":"EBook","offer_id":47155355680978,"sku":"2c2b0f9f-838b-4097-bd26-71596269108b","price":22.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0630\/1089\/8005\/files\/image_5b26116a-4508-4f44-92ea-72f3566f33f2.jpg?v=1781716760"},{"product_id":"the-kitchen-whisperers-cooking-with-the-wisdom-of-our-friends-2","title":"The Kitchen Whisperers: Cooking with the Wisdom of Our Friends","description":"\u003cp\u003e\u003cstrong\u003eA beautifully written tribute to the people who teach us to cook and guide our hands in the kitchen, by a founding editor of \u003cem\u003eSaveur\u003c\/em\u003e.\u003c\/strong\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eThe cooking lessons that stick with us are rarely the ones we read in books or learn through blog posts or YouTube videos (depending on your generation); they’re the ones we pick up as we spend time with good cooks in the kitchen. Dorothy Kalins, founding editor of \u003cem\u003eSavuer \u003c\/em\u003emagazine, calls the people who pass on their cooking wisdom her Kitchen Whisperers. Consciously or not, they help make us the cooks we are—and help show the way to the kind of cooks we have the potential to become.\u003c\/p\u003e\u003cp\u003eDorothy’s prolific career in food media means many of her Kitchen Whisperers are some of the best chefs around (though the lessons she’s learned from fellow home cooks are just as important). For Dorothy, a lifetime of exposure to incredible cooks and chefs means that she can’t enter her kitchen without hearing the voices of mentors and friends with whom she cooked over the years as they reveal their favorite techniques. Marcella Hazan warns her against valuing look over flavor. Christopher Hirsheimer advises that sometimes water is the best liquid to add to a dish rather than stock or wine. Her onetime Southern mother-in-law wisely knows that not everyone who asks for a biscuit is food hungry. Woven through the text are dozens of narrative recipes, from her mother’s meat loaf to David Tanis’s Swiss Chard Gratin.\u003c\/p\u003e\u003cp\u003e\u003cem\u003eThe Kitchen Whisperers\u003c\/em\u003e will prompt older readers to identify and cherish the food mentors in their own lives, just as it will inspire younger readers to seek them out. Stories and recipes from Dorothy’s notable connections will inspire the creative food journeys of all.\u003c\/p\u003e","brand":"None","offers":[{"title":"Couverture rigide","offer_id":47171215818962,"sku":"9780063001640","price":33.5,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0630\/1089\/8005\/files\/1_ed14e3e2-7a5a-415b-a2f4-f1346ca2b795.jpg?v=1781727106"}],"url":"https:\/\/indigo-pre-prod.myshopify.com\/fr\/collections\/essays.oembed","provider":"Indigo Pre-Prod","version":"1.0","type":"link"}