{"title":"Gifts for the Cook","description":"","products":[{"product_id":"cutting-board","title":"Taglieri","description":"\u003cp data-mce-fragment=\"1\"\u003e I nostri taglieri unici uniscono stile e sostenibilità. Ogni tavola è realizzata a mano in legno naturale, garantendo che non esistano due tavole uguali. 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Da allora, milioni di persone si sono innamorate della sua nuova interpretazione del cibo confortevole, delle fotografie straordinarie e della vita affascinante in montagna.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e Anche se potrebbe essere un viaggio raggiungere la cucina di Tieghan trasformata in un fienile, la sua creatività brilla qui: vesti quel tagliere di formaggi con un vero favo di miele; decorare un'insalata standard con patatine fritte piccanti e croccanti; servire saltato in padella su riso nero proibito; dare alla zuppa di cipolle francese un tocco irlandese con Guinness e pane alla soda; cuoci un ingrediente segreto nella tua torta di mele (suggerimento: è melassa). Dal bibimbap di manzo coreano, patate dolci e quinoa al più sano pollo al burro a cottura lenta fino agli avvincenti biscotti al cioccolato ripieni di caramello salato, una fotografia sorprendente accompagna ogni ricetta, rendendo il\u003c\/span\u003e \u003cspan class=\"a-text-italic\" data-mce-fragment=\"1\"\u003elibro di ricette Half Baked Harvest\u003c\/span\u003e \u003cspan data-mce-fragment=\"1\"\u003euna festa anche per i tuoi occhi.\u003c\/span\u003e","brand":"Penguin Random House","offers":[{"title":"Default Title","offer_id":44933974688044,"sku":"","price":29.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0724\/9399\/0188\/files\/MarrsMercProduct1200PXL_205.jpg?v=1689880361"},{"product_id":"copy-of-rwandan-black-tea","title":"Pepe all'aglio di Back of the Yards","description":"\u003cp\u003e \u003cspan data-mce-fragment=\"1\"\u003eBack of the Yards è ideale per grigliare, ottimo negli hamburger e perfetto con pesce o uova. 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Questa salsa darà filo da torcere ai tuoi salumi.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003e3,5 once\u003c\/span\u003e\u003c\/p\u003e","brand":"The Spice House","offers":[{"title":"Default Title","offer_id":45891043262764,"sku":"","price":10.55,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0724\/9399\/0188\/files\/MarrsOnMain03272025_15140.jpg?v=1746658756"},{"product_id":"milo-5-5-qt-dutch-oven","title":"Forno olandese Milo da 5,5 Qt","description":"\u003cp\u003e\u003cspan\u003eIt's the California-designed enameled cast iron dutch oven that's ideal for almost anything. Simmer stews, bake bread, slow-cook braises, make a luscious risotto or serve your Sunday roast. Responsibly made with 40% recycled cast iron, it's the dutch oven designed to inspire newcomers and satisfy pros. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWeight 10.5lb | 4.8kg. 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This Vanilla bean sugar, blended with rich Bourbon Islands vanilla beans and pure cane sugar, adds magic to French toast, oatmeal, or plain old buttered toast. \u003c\/span\u003e","brand":"The Spice House","offers":[{"title":"Default Title","offer_id":48145809867052,"sku":null,"price":11.75,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0724\/9399\/0188\/files\/MercMerchMarch2024_39.jpg?v=1710615498"},{"product_id":"salt-pepper-shakers-da-firenze","title":"Italian Salt \u0026 Pepper Shaker Set","description":"These salt \u0026amp; pepper shakers are handmade and hand-painted in MudMoiselle's studio in Florence. 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Olive wood is nonporous so no germs or odors are retained.\u003c\/p\u003e\n\u003cp\u003eAll products are made from a single piece of wood—they are seamless and no two pieces are alike.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eDIMENSIONS: 8\" L\u003c\/li\u003e\n\u003cli\u003eMATERIALS: Olive Wood\u003c\/li\u003e\n\u003cli\u003eORIGIN: Tunisia\u003c\/li\u003e\n\u003cli\u003eCARE INSTRUCTIONS: Hand wash and polish with food safe oil\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Natural OliveWood","offers":[{"title":"Default Title","offer_id":49738136551724,"sku":"TU-19A","price":37.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0724\/9399\/0188\/files\/MarrsOnMain03272025_15033.jpg?v=1745978780"},{"product_id":"artisan-sourdough-made-simple-a-beginners-guide-to-delicious-handcrafted-bread-with-minimal-kneading-copy","title":"French Kitchen Lessons: Recipes \u0026 Stories from Normandy's Rabbit Hill Farm","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eWith rich and transporting photography, a back-to-basics approach to French cooking, and an inspiring story of starting over, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eFrench Kitchen Lessons \u003c\/span\u003e\u003cspan\u003eis your passport to the abundance and beauty of the French countryside.\u003cbr\u003e \u003cbr\u003eIn 2010, Cat Bude and her husband left their jobs in the Pacific Northwest, packed up their house and kids and moved to Normandy, France. Uprooted and longing for connection, the search for a home base began. They found that and more in the form of a run-down, rambling farmhouse, overrun with wild rabbits. Now restored, and lovingly named Rabbit Hill Farm, this is the center of Cat’s world, and her vehicle for sharing the joys of country life with others, from guided market trips to lavender harvest parties, and cooking classes. \u003cbr\u003e \u003cbr\u003eFollowing the seasons, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eFrench Kitchen Lessons\u003c\/span\u003e\u003cspan\u003e begins with classic French staples like sauces, and stocks, then teaches you how to create simple, satisfying, and elegant dishes like Steamed Mussels with Pernod, Summer Vegetable Tian, a Wild Mushroom Omelet, Cider-Braised Pork, and Lemon Poppy Seed Crêpes—all inspired by the French market-to-table tradition.\u003cbr\u003e \u003cbr\u003eFinding a common language in food and feeding others, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eFrench Kitchen Lessons is \u003c\/span\u003e\u003cspan\u003ea celebration of food, farm life, and the seasons–not only the seasons of the year, but the seasons of life: starting over, finding your place, and creating new connections.\u003c\/span\u003e\u003c\/p\u003e","brand":"Ingram","offers":[{"title":"Default Title","offer_id":49962198434092,"sku":null,"price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0724\/9399\/0188\/files\/mm.books.jpg?v=1728494976"},{"product_id":"sunlight-breadcrumbs-making-food-with-creativity-curiosity","title":"Sunlight \u0026 Breadcrumbs: Making Food with Creativity \u0026 Curiosity","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan class=\"a-text-bold\"\u003eJames Beard Award–winning chef Renee Erickson explores the surprising wonder and satisfaction you can find in making everyday food, inspiring us all to cook creatively\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003cbr\u003eAfter more than 25 years running award-winning restaurants, acclaimed chef Renee Erickson realized that she had started to lose touch with her creative side, which she had nurtured in art school and had always considered as key to her approach to cooking. She decided to reconnect with her creativity by painting, taking photographs, making ceramics, and, of course, cooking.\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eSunlight and Breadcrumbs \u003c\/span\u003e\u003cspan\u003ehighlights the beauty and creativity in making everyday food at home. To accomplish this, recipes are the jumping-off point—and there are more than 100 of Renee’s best here. But there are also essays that connect the dots between creative practices and the food she cooks. “Work in Progress” sidebars zoom in on the creative decisions made when cooking—the seasonal ingredients, textures, shapes, and colors that help make each meal a more thoughtful expression of life at that moment.\u003cbr\u003e\u003cbr\u003eAs this book shows, cooking can provide an outlet for meaningful personal expression, even when making decidedly straightforward preparations. Renee highlights the little, easy things that take a simple dish from nice to memorable—like the rich crunch of olive oil–toasted breadcrumbs on top of a hearty escarole salad—and persuades us to seek out and celebrate these details.\u003cbr\u003e\u003cbr\u003eWhile offering a joyful look at creative expression, at its heart this is an approachable cookbook, filled with ideas for weeknight dinners, as well as more leisurely weekend meals. There are also celebratory snacks, including dips and go-to crostini toppings, and easy desserts.\u003cbr\u003e\u003cbr\u003eFor anyone who has felt bored by the grind of weeknight cooking, is looking for simple-but-exciting food to make for friends and family, or wants to encourage more creativity in their day to day, this book provides an inspiring reset, full of prompts to continue exploring our kitchens and lives with curiosity, an eye for detail, and joy.\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eSunlight and Breadcrumbs \u003c\/span\u003e\u003cspan\u003efeatures delicious recipes like: \u003c\/span\u003e\u003c\/p\u003e\n\u003cul class=\"a-unordered-list a-vertical\"\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003eMelted Anchovy Toast \u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003eOven-Dried Tomatoes with Whipped Feta, Mint, and Basil \u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003eWhite Beans with Pork Sausage, Lemon Peel, and Green Herbs \u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003eRaspberry and Pecan Crumble Cake \u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003eand many more! \u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003eIncludes Color Photographs and Illustrations\u003c\/span\u003e\u003c\/p\u003e","brand":"Anne McGilvray - Hachette Book Group","offers":[{"title":"Default Title","offer_id":50032623124780,"sku":null,"price":37.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0724\/9399\/0188\/files\/mm.books_290e2070-9d04-4885-a0fa-ca8679ad72dc.jpg?v=1729534489"},{"product_id":"french-from-the-market","title":"French from the Market","description":"★ “French from the Market is a seductive cookbook that will convert readers into Francophiles and inspire almost everyone else to start composing menus and market lists.” —Foreword Reviews, Starred Review\n\nThis newest cookbook from Hillary Davis focuses on the best of traditional French cooking—provincial cuisine based on produce and foods fresh from the market, simply prepared, and delicious for everyday dining at home.\n\nHillary Davis shows us in French from the Market that French food isn’t always haute cuisine. Traditional, daily French cooking is provincial and farm-driven. It is also an art, that uses the freshest and finest ingredients available from gardens, markets, and local vendors to put nourishing meals on the table. And, as Davis point out, French home cooking is not hard. \n\nHardcover 224pgs Cooking \/ Regional \u0026amp; Ethnic \/ French\n\n\t\nHillary Davis is a the author of Le French Oven, French Comfort Food, Cuisine Niçoiose, and the critically acclaimed A Million A Minute. \n","brand":"Gibbs Smith","offers":[{"title":"Default Title","offer_id":50506373202220,"sku":"9781423664888","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0724\/9399\/0188\/files\/mm-13.png?v=1744837525"},{"product_id":"heirloomed-kitchen","title":"Heirloomed Kitchen","description":"“Fans of Ree Drummond’s ‘Pioneer Woman’ culinary brand and Jill Winger’s ‘Prairie Homestead’ books will find Schoenith’s charming debut to be an equally beguiling introduction to cooking good old-fashioned food and living a simpler life.”—Library Journal\n\n“The Heirloomed Kitchen is a beautiful, inspiring cookbook marked by warm Southern hospitality and nostalgia for days gone by.”—Foreword Reviews\n\nAshley Schoenith’s The Heirloomed Kitchen: Made-from-Scratch Recipes to Gather Around for Generations takes us back to our grandmother’s kitchen with enticing aromas and made-from-scratch meals cooked with love.\n\nAshley Schoenith’s The Heirloomed Kitchen is a carefully curated cookbook with nostalgic-style photography that beautifully presents the food while also showcasing heirloom cookware, serving vessels and utensils, and the gracious gentility of Southern hospitality. \n\nHardcover 224pgs \nRegional \u0026amp; Ethnic \/ Comfort Food\n\n\n\n\n","brand":"Gibbs Smith","offers":[{"title":"Default Title","offer_id":50506373333292,"sku":"9781423665489","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0724\/9399\/0188\/files\/mm-14.png?v=1744837517"},{"product_id":"open-faced-single-slice-sandwiches-from-around-the-world","title":"Open Faced: Single-Slice Sandwiches from Around the World","description":"Open Faced crosses international borders to bring fresh, creative flavors to your toasted breakfast, brunch, lunch, or dinner. Discover butterbrote, montaditos, smørrebrød, and other open-faced sandwiches that capture the essence of Germany, Spain, Scandinavia, France, Italy, and more. With easy yet elegant recipes and romantic photography, this cookbook makes a striking gift for anyone who finds comfort in a warm slice of bread.\n\nHardcover Paper over boards 128pgs Cooking\/Courses \u0026amp; Dishes\/Regional \u0026amp; Ethnic\n\n\nKaren Kaplan holds Le Grand Diplôme d'Etudes Culinaires from La Varenne Ecole de Cuisine in Paris. She has taught at both USC and UCLA and contributed to five cookbooks. She worked at Bon Appétit magazine for twenty years, and was in charge of the only issue to win a National Magazine Award while the magazine was based in Los Angeles. She has also been a culinary consultant for two Food Network shows: Extreme Chef and Chef Wanted with Anne Burrell. 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