{"title":"Everyday Cooking","description":"","products":[{"product_id":"good-soup-52-colorful-recipes-for-year-round-comfort","title":"Good Soup: 52 Colorful Recipes for Year-Round Comfort","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cstrong\u003e\u003cspan class=\"a-text-bold\"\u003eBefore Chef Joris Bijdendijk cooked together three Michelin stars and Samuel Levie became a prolific sausage maker, soup was a regular guest in many memories. \u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eGood Soup \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003epays tribute to the phenomenon that is soup in 52 recipes from all over the world.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eWhether your soup is a meal in itself or a light starter, it is always comforting. For chefs Joris Bijdendijk and Samuel Levie, soup is the regular guest in many memories: a comforting bowl of broth when they were ill, steaming cups or cold gazpacho when there was something to celebrate, or a hot mug of soup after skating. Or that first time they made their own fish stock as young chefs… \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eAn ode to soup in all its forms, this vibrant cookbook features weekly recipes for comfort all year round, including thai coconut soup, mushroom cream soup, gazpacho, and goulash. Not a week can go by without a delicious bowl.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eIn recent years, their shared love of soup has taken on outrageous proportions. In addition to this colorful soup book, they were involved in a huge Freedom Meal, consisting of ten thousand servings of pumpkin soup, and launched their own tinned soup, SNERT, and three other canned soups.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e_\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cmeta charset=\"utf-8\"\u003e“Aims to prove that soup can be served year-round with recipes for broths, bisques, chowders, and more.” \u003cstrong\u003e—Publishers Weekly\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\"Recipes are not overly complicated, offering wide appeal and making the book accessible for less-experienced cooks.\"\u003cstrong\u003e —Library Journal\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cspan class=\"a-text-bold\"\u003e\"\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eThe combinations of ingredients will delight adventurous cooks\" \u003cstrong\u003e—\u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eSan Francisco Book Review\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e_\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e\u003cstrong\u003eChef Joris Bijdendijk\u003c\/strong\u003e has cooked together three Michelin stars in eight years. For Bridges in 2014, RIJKS in 2017–of which he is the executive chef–and recently for his restaurant Wils, which opened in 2019. Bijdendijk promotes the cuisine of the Low Countries, characterized by the use of Dutch products. In 2017 his first cookbook \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eBijdendijk: A Kitchen for the Low Countries,\u003c\/span\u003e\u003cspan\u003e was published, which earned him a nomination for Het Gouden Kookboek 2018. His second cookbook followed in 2021,\u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003e\u003cspan\u003e \u003c\/span\u003eBijdendijk at Home.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eSamuel Levie\u003c\/strong\u003e is a sausage maker at Brandt \u0026amp; Levie, co-founder of the Food Cabinet campaign agency, and a columnist at \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eHet Parool,\u003c\/span\u003e\u003cspan\u003e among others. Samuel wrote several cookbooks, including \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eDe Worst Story, We Eten Thuis\u003c\/span\u003e\u003cspan\u003e, and \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eEten Met Miffy.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"a-text-italic\"\u003e_\u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eHardcover, $22.00, 160 pages, 7.48 x 8.86 inches, ISBN: \u003cmeta charset=\"utf-8\"\u003e979-8986640662\u003c\/span\u003e\u003c\/p\u003e","brand":"Joris Bijdendijk \u0026 Samuel Levie","offers":[{"title":"Default Title","offer_id":42589791191230,"sku":"9798986640662","price":22.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0026\/2851\/7958\/files\/Vertical_Covers61.jpg?v=1726979508"},{"product_id":"slurp-simple-recipes-to-elevate-your-noodles","title":"Slurp: Simple Recipes to Elevate Your Noodles","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eIn \u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003eSlurp,\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003e Dennis Yen shares the genuine noodle dishes he grew up with. He also shares the philosophy that has made him an internet sensation: that noodles shouldn't be complicated. \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003eFrom dan dan noodles to dumplings, slow-cooked broths to instant ramen, this accessible cookbook includes slurp-friendly recipes for all levels \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003einspired by humble kitchens in Southeast Asia. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eInside, find recipes for \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003edumplings, sauces, and seasonings\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e that can elevate simple noodles, as well as rich broths that range from classic noodle dishes (\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003emamma’s pho)\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e to innovative variations (\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003ebirria taco ramen)\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eAuthor Bio\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cb id=\"docs-internal-guid-671bba1f-7fff-4fac-ac59-eb25fc9cf57e\"\u003e\u003cspan\u003eDennis Yen\u003c\/span\u003e\u003c\/b\u003e is an interior designer, avid home cook, and content creator. He finds joy in crafting diverse dishes influenced by Southeast Asian cuisines, ranging from elaborate 48-hour broths to comforting instant noodles. Inspired by his family, especially his mother, Dennis seeks to preserve the taste and memories of his upbringing in each delightful creation.\u003c\/span\u003e\u003c\/p\u003e","brand":"trapublishing","offers":[{"title":"Default Title","offer_id":43583061590206,"sku":"9781962098106","price":22.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0026\/2851\/7958\/files\/Square_Covers42.jpg?v=1723926742"},{"product_id":"an-ode-to-the-egg","title":"Eggs: All Day, Every Way","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cmeta charset=\"utf-8\"\u003e \u003cb id=\"docs-internal-guid-f52701c1-7fff-c947-e743-8991b5c526d7\"\u003eHow do you boil an egg so the yolk stays perfectly creamy? What causes it to coagulate? And what happens when you whisk mayonnaise? An ode to the egg in all its forms, this cookbook cracks open the techniques and recipes that make the humble egg the most versatile ingredient in your kitchen.\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThis is a book about eggs. They play a starring role in some of the world’s tastiest dishes: egg noodles, shakshuka, huevos rancheros, Scotch eggs, eggs Benedict, tea eggs, egg custard, and the classic French omelette—perfectly smooth and firm on the outside, creamy and tender within. \u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eHere, you'll find the techniques and know-how you need to master everything from boiled and poached eggs to 63-degree eggs and Japanese omelettes. With dishes like these, you can, if you want, eat eggs with every meal. And you do.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e_\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e\"Charming and comprehensive... takes readers on a world tour of egg-centric recipes.\"\u003cb\u003e \u003ci\u003e—Publishers Weekl\u003c\/i\u003e\u003ci\u003ey\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\"Provides readers with the knowledge to cook eggs in every way possible.\"\u003cb\u003e —\u003c\/b\u003e\u003ci\u003e\u003cb\u003eBooklist\u003c\/b\u003e\u003c\/i\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e_\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb id=\"docs-internal-guid-59f8994c-7fff-0b5e-3209-056c6b872e4e\"\u003e\u003cspan\u003eTove Nilsson \u003c\/span\u003e\u003c\/b\u003eis a chef and food writer. Ever since she ate her first huevos rancheros in New York, she has wanted to make a book about eggs.\u003c\/p\u003e\n\u003cp\u003e_\u003c\/p\u003e\n\u003cp\u003eHardcover, $32.00, 224 pages, \u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e7.40 x 9.72, ISBN \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e978-1962098335\u003c\/span\u003e\u003c\/p\u003e","brand":"Tove Nilsson","offers":[{"title":"Default Title","offer_id":46199706648766,"sku":"978-1962098335","price":29.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0026\/2851\/7958\/files\/Eggs_Cover_767fba00-d18d-43f8-88dd-bfe2480d60d9.jpg?v=1770088295"},{"product_id":"the-seasonal-pantry","title":"The Seasonal Pantry","description":"\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-md-12\"\u003e\n\u003cdiv class=\"form-group\"\u003e\n\u003cdiv class=\"col-md-9\"\u003e\u003clabel class=\"control-label\"\u003e\u003cb\u003e75 recipes cover a range of seasonal dishes as well as pantry essentials for eating all year round and avoiding any kind of waste.\u003c\/b\u003e\u003c\/label\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-md-12\"\u003e\n\u003cdiv class=\"form-group\"\u003e\n\u003cdiv class=\"col-md-3\"\u003e\n\u003cb\u003e\u003c\/b\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col-md-9\"\u003e\n\u003clabel class=\"control-label\"\u003eIn Seasonal Pantry, French artisan baker Benoît Castel shares recipes that respect the seasons as well as your budget. This simple and seasonal approach to cooking reduces waste: every crumb of leftover bread is used, and apples are consumed to the core.\u003cbr\u003e\u003cbr\u003eInside, you'll a collection of homemade recipes to make simple meals you can save and savor throughout the year. ?\u003cbr\u003e\u003c\/label\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cul\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003eVegetables from the garden (pickled carrots, aubergine caviar, tomato sauce)\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003eFruits from the orchard (apricot jam, pear caramel syrup, apple sauce).\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003eCondiments made from cereals, dried fruit, and grains (mustard, pesto, salted dried fruit)\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003eMilk and plant-based dairy products (almond milk, yogurt, raspberry butter)\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003eEasy to dress doughs (pie crusts, quiches, profiteroles )\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003eLeftover bread preparations (biscotti, croutons)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e_\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e\"Introduces an appealing repertoire of fresh, colorful, zero-waste homemade dishes...combines organic garden produce with a sustainable perspective.\" \u003cstrong\u003e—\u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003e\u003ci\u003eForeword Reviews\u003c\/i\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e_\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eBenoit Castel’s\u003c\/strong\u003e pantry is filled with jars, tins, and preserves. Before becoming an artisan baker, he trained as a pastry chef. Today, he is the author of three cookbooks and the owner of two bakeries in Paris. \u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n_\u003cbr\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Benoit Castel","offers":[{"title":"Default Title","offer_id":46606584447166,"sku":"9781962098373","price":29.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0026\/2851\/7958\/files\/SeasonalPantry_square.jpg?v=1776195425"}],"url":"https:\/\/trapublishing.com\/collections\/everyday-cooking.oembed","provider":"trapublishing","version":"1.0","type":"link"}