{"title":"كتاب الطبخ","description":"\u003cp style=\";text-align:right;direction:rtl\"\u003e\u003c\/p\u003e","products":[{"product_id":"atala-alex-d-o-m-rediscovering-brazilian-ingredients","title":"Atala, Alex: D.O.M., Rediscovering Brazilian Ingredients","description":"\u003cp\u003eAt D.O.M. in São Paulo, widely regarded as one of the world’s best restaurants, you won’t find the traditional staples of fine dining on the menu. For the past 15 years, acclaimed chef Alex Atala – a native of Brazil and the only chef named one of TIME magazine’s 100 Most Influential People in the World in 2013 – has refused to import any ingredients traditionally found in the European kitchens where he once trained. Instead, Atala scours the lush bounty of the Amazon for indigenous produce and proteins, crafting a cuisine that is steeped in classical techniques yet distinctly and uniquely Brazilian.\u003c\/p\u003e\n","brand":"CAP BOOKSHOP","offers":[{"title":"Default Title","offer_id":52209098293557,"sku":"9780714865744","price":25.0,"currency_code":"KWD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0965\/4157\/3429\/files\/BOOK3.webp?v=1768477394"},{"product_id":"should-we-all-be-vegan-a-primer-for-the-21st-century","title":"Should We All Be Vegan?: A Primer for the 21st Century","description":"\u003cp\u003eAs concern grows over the environmental costs and ethical implications of intensive factory farming, an increasing number of people are embracing diets and lifestyles free from animal products. \u003cem\u003eShould We All Be Vegan?\u003c\/em\u003e gives a fluid and engaging account of the evolution of veganism.\u003c\/p\u003e\n\u003cp\u003eOver the course of four easily digestible chapters, food writer Molly Watson reveals the truth about veganism’s impact on our health, the planet, and the global economy. Chapters like “The Evolution of Veganism” and “Why Go Vegan Today?” examine the development of veganism from the earliest meat-free human diets to the rise in mainstream adoption of a plant-based diet and lifestyle today; “The Challenges of Veganism” surveys the nutritional and societal pitfalls of a vegan lifestyle; and, lastly “A Vegan Planet” envisions possible futures for veganism and their impact on the earth.\u003c\/p\u003e\n\u003cp\u003eWatson evaluates every angle of the debate on veganism in this primer, reviewing the evidence for its effects on health and assessing the ethics, environmental impact, and feasibility of adopting a vegan lifestyle worldwide.\u003c\/p\u003e\n","brand":"CAP BOOKSHOP","offers":[{"title":"Default Title","offer_id":52209100128565,"sku":"9780500295038","price":7.0,"currency_code":"KWD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0965\/4157\/3429\/files\/b11.jpg?v=1768477400"},{"product_id":"is-our-food-killing-us-the-big-idea-series","title":"Is Our Food Killing Us? (The Big Idea Series)","description":"\u003cp\u003e\u003cspan class=\"a-text-bold\"\u003eThis thought-provoking volume from noted food writer Joy Manning dissects how the production and consumption of food have become harmful to our personal, societal, and environmental health―and assesses the possible remedies.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIn the developed world, small-scale family farms have largely been replaced by factory farms, shared meals have given way to eating on the go, and our favorite mass-produced foods can be purchased around the globe. These might seem like indicators of progress in a globalized world that supports a population of 7.7 billion; however, with chronic obesity on the rise, our food laced with additives and chemicals, and the environment devastated by industrial farming, pesticides, fertilizers, and monoculture, it is time to reevaluate what we eat and how we eat it.\u003c\/p\u003e\n\u003cp\u003eIn \u003cspan class=\"a-text-italic\"\u003eIs Our Food Killing Us?\u003c\/span\u003e, food writer Joy Manning explores the ways in which our food systems have failed us and how we can build a better, more sustainable future. Manning investigates how human bodies and brains respond to different flavors and food groups, and the ways in which corporations have exploited this to create hyperpalatable food products without nutritional value. She then critically addresses how companies market their products to maximize profit at the expense of public health, explaining how fast food came to rule. Zooming out and looking at the large-scale effects of diet, Manning examines the disastrous impact of modern agribusiness on climate change and biodiversity loss. Finally, Manning carefully considers solutions and how we can regain a healthier relationship with food, from eating organic produce to reintroducing family meals, and from changing how we buy food to adopting a plant-based diet.\u003c\/p\u003e\n","brand":"CAP BOOKSHOP","offers":[{"title":"Default Title","offer_id":52209102618933,"sku":"9780500295663","price":7.0,"currency_code":"KWD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0965\/4157\/3429\/files\/b25.jpg?v=1768477407"},{"product_id":"cook-it-raw","title":"Cook It Raw","description":"\u003cp\u003eCook it Raw tells the story of an exciting collection of avant garde chefs who come together to create unique dining experiences that explore social, cultural and environmental issues. Normally reserved for a select number of guests this book reveals for the very first time the 'Raw' collective's food and philosophy. A must for aspiring chefs and food lovers interested in cutting edge gastronomy.\u003c\/p\u003e\n","brand":"CAP BOOKSHOP","offers":[{"title":"Default Title","offer_id":52209109074229,"sku":"9780714865492","price":18.0,"currency_code":"KWD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0965\/4157\/3429\/files\/41LKtKLkQqL._SX342_SY445.jpg?v=1768477427"},{"product_id":"taste-of-america-the","title":"The Taste Of America","description":"\u003cp\u003eAmerica is a melting pot, a fact reflected nowhere better than in kitchen pantries. The American palette is as diverse as the cultures that make it up. So, what does America taste like?\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"a-text-italic\"\u003eThe Taste of America\u003c\/span\u003e is an anthology of edible Americana, the first and only compendium of the best food made in the USA―from Alabama to Wisconsin and everywhere in between. Written by James Beard-award winning food writer and passionate eater Colman Andrews, the book features everything from the best fresh ingredients and artisanal products to regional delicacies and multi-national brands.\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"a-text-italic\"\u003eThe Taste of America\u003c\/span\u003e reveals 250 of the best regional products from coast to coast, such as Humboldt Fog Cheese, Blue Point Oysters, Granola, Ruby Red Grapefruit, Junior Mints, Meyer Lemons, Kreuz’s Sausage, Maple Syrup, Anson Mills Grits, Whoopie Pies, and more. Never before has a book reflected American food culture so clearly, and at the same time been so entertaining, well-researched and fascinating to read.\u003c\/p\u003e\n\u003cp\u003eStructured by chapters according to food type―including snacks, dairy, condiments, drinks, meat, baked goods, and desserts―each entry reveals the product’s unique history and production methods and highlights their greatest producers. \u003cspan class=\"a-text-italic\"\u003eThe Taste of America\u003c\/span\u003e includes 125 color drawings and an extensive index with a directory providing details of how to buy or order each product.\u003c\/p\u003e\n","brand":"CAP BOOKSHOP","offers":[{"title":"Default Title","offer_id":52209109336373,"sku":"9780714865829","price":12.0,"currency_code":"KWD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0965\/4157\/3429\/files\/71bMH1B2WL._SY385.jpg?v=1768477427"},{"product_id":"herbarium","title":"Herbarium","description":"\u003cp\u003e\u003cspan class=\"a-text-bold\"\u003eAn extremely stylish illustrated encyclopedia of herbs designed to enrich our understanding of all their uses, from cooking to medicine―an ideal gift and a must-have for your own kitchen\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eHerbs are all about living well, from enriching a meal to treating an illness. Sacred, almost mystical qualities have often been associated with their long history of curative and ritualistic practices. Today, as a wider variety becomes more accessible, and their properties receive more attention, we can benefit from a fuller understanding of the power of herbs.\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"a-text-italic\"\u003eHerbarium\u003c\/span\u003e explores the histories, associations, and uses of 100 herbs, as well as providing ideas for how each herb can be used to improve both food and well-being. Each entry features a specially commissioned illustration with texts that include the botanical name, place of origin, varieties, and areas where the herb is most commonly grown. The essence of each herb is explored in a brief history peppered with interesting anecdotes, complemented by suggestions of classic combinations and helpful tips for gardeners. A reference section includes advice on how to grow and keep herbs, herb-food pairings, and using herbs for health and beauty treatments.\u003c\/p\u003e\n\u003cp\u003eA contemporary reboot of the traditional herbarium, this book will expand readers’ knowledge, improve culinary skills, and enhance their appreciation of the incredible world of tastes offered by herbs.\u003c\/p\u003e\n","brand":"Thames and Hudson","offers":[{"title":"Default Title","offer_id":52209110647093,"sku":"9780500297018","price":8.0,"currency_code":"KWD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0965\/4157\/3429\/files\/61K4a-C-yqL._SL1200.jpg?v=1780245205"},{"product_id":"real-food","title":"Real Food","description":"\u003cp\u003e\u003cspan class=\"a-text-italic\"\u003eReal Food\u003c\/span\u003e celebrates all things food through the eyes of the renowned British photographer Martin Parr - a kaleidoscope of foods the world over, from hot dogs to sticky buns and langoustine to lemon meringue pie.\u003c\/p\u003e\n\u003cp\u003eFeaturing photographs taken throughout Martin Parr's prolific career to-date, \u003cspan class=\"a-text-italic\"\u003eReal Food\u003c\/span\u003e will comprise the very best of Parr's iconic imagery - a collection of close-up food shots, in typical garish colour, taken by Parr throughout his travels across the world.\u003c\/p\u003e\n\u003cp\u003eIntroduced with an essay by Fergus Henderson, British chef and founder of the restaurant St John's in London, which considers Parr's photographs in the context of global cuisine, and Parr's fascination with the social aspect of food that is at the heart of these photographs.\u003c\/p\u003e\n","brand":"CAP BOOKSHOP","offers":[{"title":"Default Title","offer_id":52209114251573,"sku":"9780714871035","price":11.0,"currency_code":"KWD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0965\/4157\/3429\/files\/81ta72zDpjL._SX550.jpg?v=1768477443"},{"product_id":"menu-design-in-america-1850-1985","title":"Menu Design in America, 1850-1985","description":"\u003cp\u003eUntil restaurants became commonplace in the late 1800s, printed menus for meals were rare commodities reserved for special occasions. As restaurants proliferated, the menu became more than just a culinary listing. The design of the menu became an integral part of eating out and as such menus became a marketing tool and a favored keepsake.\u003c\/p\u003e\n","brand":"TASCHEN","offers":[{"title":"Default Title","offer_id":52209115660597,"sku":"9783836526623","price":30.0,"currency_code":"KWD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0965\/4157\/3429\/files\/51BdPkwguBL._SX342_SY445.jpg?v=1768477447"},{"product_id":"quick-and-easy-thai-recipes","title":"Quick and Easy Thai Recipes","description":"\u003cp\u003eThe food of Thailand is renowned the world over for its distinctive blend of hot, sour, sweet, and salty flavours. With Thai restaurants emerging in towns and cities all over the world at an astonishing rate, this is the perfect time to start cooking classic and authentic Thai food at home. This book proves it can be both quick and easy to do just that.\u003c\/p\u003e\n\u003cp\u003eThe 100 recipes in \u003cspan class=\"a-text-italic\"\u003eQuick and Easy Thai Recipes\u003c\/span\u003e, all of which have been selected and adapted from Phaidon's national cuisine cookbook, \u003cspan class=\"a-text-italic\"\u003eThailand: The Cookbook\u003c\/span\u003e, form the ultimate collection of authentic and approachable recipes for home cooks of all levels\u003c\/p\u003e\n","brand":"PHAIDON","offers":[{"title":"Default Title","offer_id":52209116217653,"sku":"9780714873220","price":13.0,"currency_code":"KWD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0965\/4157\/3429\/files\/616rvX6HdZL._SY385.jpg?v=1768477447"},{"product_id":"on-eating-insects-essays-stories-and-recipes","title":"On Eating Insects: Essays, Stories and Recipes","description":"\u003cp\u003eThe concept of eating insects has taken off in recent years in the West, with media coverage ranging from sensationalist headlines to passionate press pieces about the economic benefits. Yet little has been written about how they taste, how diverse they are as ingredients, and how to prepare them as food. \u003cspan class=\"a-text-italic\"\u003eOn Eating Insects\u003c\/span\u003e is the first book to take a holistic look at the subject, presenting essays on the cultural, political, and ecological significance of eating insects, alongside stories from the field, tasting notes, and recipes by the Nordic Food Lab.\u003c\/p\u003e\n","brand":"CAP BOOKSHOP","offers":[{"title":"Default Title","offer_id":52209116348725,"sku":"9780714873343","price":20.0,"currency_code":"KWD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0965\/4157\/3429\/files\/41bqrRu8E4L._SX342_SY445.jpg?v=1768477448"},{"product_id":"borago","title":"Borago","description":"\u003cp\u003e\u003cspan class=\"a-text-bold\"\u003eInternationally acclaimed star chef Rodolfo Guzmán of Boragó introduces the exciting world of high-end Chilean gastronomy.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"It isn't every day that a restaurant knocks your socks off, but Boragó managed it with ease.\" ―\u003cspan class=\"a-text-italic\"\u003eFinancial Times\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eChef Rodolfo Guzmán serves a dynamic, wildly imaginative tasting menu at his acclaimed Santiago restaurant Boragó, using only native Chilean ingredients – often reinventing his courses mid-service. The book combines his fascinating narratives about Chilean geography and ingredients, his never-before-published notebook sketches of dishes and creative processes, and gorgeous landscape and food photographs that introduce readers to the distinctive pleasures of Chilean culture and cuisine. This is rounded off by Guzmán's selection of 100 savoury and sweet recipes exclusively chosen from the menu at Boragó.\u003c\/p\u003e\n","brand":"CAP BOOKSHOP","offers":[{"title":"Default Title","offer_id":52209116676405,"sku":"9780714873978","price":20.0,"currency_code":"KWD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0965\/4157\/3429\/files\/41d3Gm7HfL._SX342_SY445.jpg?v=1768477449"},{"product_id":"brae","title":"Brae","description":"\u003cp\u003e\u003cspan class=\"a-text-bold\"\u003eThe debut book from Dan Hunter, the celebrated award-winning pioneer of modern Australian food\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIn the countryside outside Melbourne, Chef Dan Hunter has transformed a rustic farmhouse into the award-winning Brae, one of Australia's most exciting dining destinations. Brae attracts diners from around the world with its fine-dining approach to hyper-local cuisine. In this, his first book, Hunter explores the theme of place and its impact on him and on his unique style of cooking. Set against the dramatic backdrop of Australia's landscape, his story is reflected in lush colour photography of his food and the environment.\u003c\/p\u003e\n","brand":"CAP BOOKSHOP","offers":[{"title":"Default Title","offer_id":52209116774709,"sku":"9780714874142","price":15.0,"currency_code":"KWD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0965\/4157\/3429\/files\/416ANIElaL._SY445_SX342.jpg?v=1768477449"},{"product_id":"sportsman-the","title":"Sportsman, The","description":"\u003cp\u003eFrom all appearances, The Sportsman, in Whitstable, Kent, is a standard English seaside pub. Following years of hard work, Stephen Harris has transformed this bucolic locale into an internationally acclaimed restaurant serving innovative regional cuisine that has earned it the top spot in Britain - and a cult following around the world. The simple, stylish recipes in Harris's debut cookbook epitomize all that's great about British cooking, and showcase his pared-back style, while his personal writings and memorabilia provide rare insight into an extraordinary life.\u003c\/p\u003e\n","brand":"CAP BOOKSHOP","offers":[{"title":"Default Title","offer_id":52209117397301,"sku":"9780714874951","price":11.0,"currency_code":"KWD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0965\/4157\/3429\/files\/3199R-nJnL._SY445_SX342.jpg?v=1768477451"},{"product_id":"whats-cooking","title":"What's Cooking?","description":"\u003cp\u003eFood critic and author Joshua David Stein is back, this time to tackle the world of cookery with his signature quirk and charm. From the practical ('Can I fry a scoop of gelato?') to the playful ('Do frozen peas grow on frozen trees?'), each vignette features an engaging question and a big reveal, all revolving around the preparation of food. The simple yet sophisticated hand drawings by illustrator Julia Rothman provide authenticity and a balance of seriousness to the silliness at hand. Incorporating humour, word play, logic and illogic, foreign foods, and even some cookbook vocabulary, this readaloud book offers young children facts to share and maybe even the impetus to get involved in the kitchen!\u003c\/p\u003e\n\u003cp\u003eAge (2-6 years)\u003c\/p\u003e","brand":"PHAIDON","offers":[{"title":"Default Title","offer_id":52209117495605,"sku":"9780714875095","price":9.0,"currency_code":"KWD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0965\/4157\/3429\/files\/71PqjkhCYCL._SY385.jpg?v=1768477452"},{"product_id":"the-gourmands-egg-a-collection-of-stories-and-recipes","title":"The Gourmand's Egg. a Collection of Stories and Recipes","description":"\u003cp\u003ePoached, scrambled, boiled, whipped into a cocktail, transformed into a painting medium, tossed at an enemy’s house. As the most striking of paradoxes, the egg exists in happy suspension between humble household ingredient and ever-powerful source of life.\u003c\/p\u003e\n","brand":"TASCHEN","offers":[{"title":"Default Title","offer_id":52209119166773,"sku":"9783836585897","price":26.0,"currency_code":"KWD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0965\/4157\/3429\/files\/71kPlGfoIL._SY342_-1.jpg?v=1768477456"},{"product_id":"feed-me-50-home-cooked-meals-for-your-dog","title":"Feed Me: 50 Home Cooked Meals For Your Dog","description":"\u003cp\u003eTo dog owners, their pets are regarded as cherished members of the family, and they care about their health and well-being as they would that of a human. And, as with humans, animal illness is often traced to a poor diet, commonly caused by processed food made with preservatives.\u003c\/p\u003e\n\u003cp\u003eWith 50 easy-to-follow recipes for nutritious and quick-to-prepare meals adjustable for dogs of different weights, sizes, breeds, and activity levels, this book takes the mystery out of what you should feed your dog with simple recipes that follow healthy guidelines.\u003c\/p\u003e\n\u003cp\u003eThis book includes easy guides for portion sizes for all breeds, perfect for multi-dog households; information on vitamin supplements that will keep dogs healthy and happy; and a varied selection of recipes to batch-cook and freeze - ideal for those with busy lives.\u003c\/p\u003e\n","brand":"CAP BOOKSHOP","offers":[{"title":"Default Title","offer_id":52209119658293,"sku":"9780714877402","price":13.0,"currency_code":"KWD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0965\/4157\/3429\/files\/81nUPnw30bL._SY385.jpg?v=1768477458"},{"product_id":"tu-casa-mi-casa-mexican-recipes-for-the-home-cook","title":"Tu Casa Mi Casa: Mexican Recipes For The Home Cook","description":"\u003cp\u003e\u003cspan class=\"a-text-bold\"\u003e“..The cookbook that's got all the genius of Olvera's signature cooking but [is] optimized for... the home cook.\"\u003c\/span\u003e—\u003cspan class=\"a-text-italic\"\u003eBon Appetit, The 16 Spring Cookbooks Our Team Loves\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"a-text-bold\"\u003e\"Enrique Olvera's new cookbook is... An homage to good Mexican home cooking... If you're looking to incorporate traditional and contemporary Mexican flavors into your regular recipe repertoire, this is the cookbook for you.\"\u003c\/span\u003e—\u003cspan class=\"a-text-italic\"\u003eEater, Best New Cookbooks for Spring\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"a-text-bold\"\u003e\"...An ode to his homeland.\"\u003c\/span\u003e—\u003cspan class=\"a-text-italic\"\u003eFood \u0026amp; Wine Online\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"a-text-bold\"\u003eLearn authentic Mexican cooking from the internationally celebrated chef Enrique Olvera (featured in the Netflix documentary series \u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eChef's Table\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e) in his first home-cooking book\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eEnrique Olvera is a leading talent on the gastronomic stage, reinventing the cuisine of his native Mexico to global acclaim - yet his true passion is Mexican home cooking.\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"a-text-italic\"\u003eIn Tu Casa Mi Casa\u003c\/span\u003e he shares 100 of the recipes close to his heart - the core collection of basic Mexican dishes - and encourages readers everywhere to incorporate traditional and contemporary Mexican tastes and ingredients into their recipe repertoire, no matter how far they live from Mexico.\u003c\/p\u003e\n\u003cp\u003eThis book includes more than 100 sumptuous photographs of finished food and ingredients, including step-by-step photos to add ultimate clarity to the basics chapter.\u003c\/p\u003e\n\u003cp\u003eThese authentic home-cooked recipes are beloved throughout Mexico and beyond - a genuine taste of the country and its traditional cuisine.\u003c\/p\u003e\n\u003cp\u003ePeter Meehan, award-winning food writer, \u003cspan class=\"a-text-italic\"\u003eLos Angeles Times\u003c\/span\u003e editor, former \u003cspan class=\"a-text-italic\"\u003eNew York Times\u003c\/span\u003e food critic, and co-founder of Lucky Peach has written the foreword.\u003c\/p\u003e\n","brand":"CAP BOOKSHOP","offers":[{"title":"Default Title","offer_id":52209120346421,"sku":"9780714878058","price":16.0,"currency_code":"KWD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0965\/4157\/3429\/files\/41QiWvukGIL._SX342_SY445.jpg?v=1768477459"},{"product_id":"crumbs","title":"Crumbs","description":"\u003cp\u003e‘There is sweetness to be had on every page of Crumbs, and so many delicious discoveries, too.’ – Dorie Greenspan, New York Times bestselling author\u003c\/p\u003e\n","brand":"PHAIDON","offers":[{"title":"Default Title","offer_id":52209124802869,"sku":"9781838668860","price":18.0,"currency_code":"KWD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0965\/4157\/3429\/files\/91p1MM7u8DL._AC_UY327_FMwebp_QL65.webp?v=1768477474"},{"product_id":"the-kitchen-garden","title":"The Kitchen Garden","description":"\u003cp\u003eFocusing on plants destined for the dinner plate, The Kitchen Garden is an illustrated guide to growing edible plants from sowing to harvesting. Learn when to sow, what to grow and how to make your delicious harvest into a meal.\u003c\/p\u003e\n\u003cp\u003eThe book features fifty-five plant profiles ranging from the everyday to the utterly unique, from broccoli to cape gooseberries. Each profile has a hero illustration and an easy-to-comprehend table detailing the most important information: when to sow and harvest; growing time; space needed between plants; optimal soil pH; whether the plant will tolerate pots and frost; and each plant's companions and dislikes.\u003c\/p\u003e\n\u003cp\u003eA planting chart summarising the most useful information from the plant profiles is also included, along with guidance on the different climate zones and how best to start your kitchen garden. With an emphasis on seasons rather than months, the book is a beautiful and practical gift for a garden enthusiast, whether they live in the northern or southern hemisphere.\u003c\/p\u003e\n\u003cp\u003eSeries description:\u003cbr\u003e\nGardens are an endless supply of bounty. Many of our everyday needs can be met with a garden. This new series, referencing seasons rather than months, works with authors and illustrators to offer practical information in an original package on how to cultivate, grow, pick, treat, heal, observe, preserve and learn from the garden.\u003c\/p\u003e\n","brand":"CAP BOOKSHOP","offers":[{"title":"Default Title","offer_id":52209124868405,"sku":"9781760762322","price":10.0,"currency_code":"KWD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0965\/4157\/3429\/files\/81WAJ8VCTTL._SY385.jpg?v=1768477474"},{"product_id":"the-turkish-cookbook","title":"The Turkish Cookbook","description":"\u003cp\u003eVibrant, bold, and aromatic, Turkish food - from grilled meats, salads, and gloriously sweet pastries to home-cooking f\u003c\/p\u003e\n","brand":"PHAIDON","offers":[{"title":"Default Title","offer_id":52209124966709,"sku":"9780714878157","price":20.0,"currency_code":"KWD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0965\/4157\/3429\/files\/91uUtnlVNAL._AC_UY327_FMwebp_QL65.webp?v=1768477474"},{"product_id":"eat-weeds","title":"Eat Weeds","description":"\u003cp\u003eA guide to finding, identifying, and eating wild plants. An essential for anyone interested in reviving the lost art of foraging. For thousands of years, and as recently as three generations ago, it was common practice all over the world to collect wild food; knowledge of what, when, and where to forage was a necessary part of daily life. Few people today have experience harvesting wild food with their own hands, and with the advent of supermarket culture, monocultural systems of food production, and escalating urbanization, foraging knowledge has largely been lost. But now there is a desire to learn how to forage once again for health, economy, and pleasure. From forest to seaside and from riverbank to city street―even your own yard―there is wild food and medicine available to those who know what to look for. In the face of global challenges, such as climate change, food security, and a pandemic, people seek to empower themselves with the information and skills that bring self-reliance and equip them to care for their families and communities. In Eat Weeds , Diego Bonetto shows readers how to engage with wild food sources through identification guides and with twenty recipes for food and remedies. It’s time to reconnect with the stories of our ancestors and care for local ecologies while transforming our neighborhoods into edible adventures. Including helpful illustrations throughout, this engaging book gives readers the tools they need to forage edible plants. Illustrated in color throughout\u003c\/p\u003e\n","brand":"CAP BOOKSHOP","offers":[{"title":"Default Title","offer_id":52209125228853,"sku":"9781760761493","price":12.0,"currency_code":"KWD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0965\/4157\/3429\/files\/11.jpg?v=1768477476"},{"product_id":"the-future-is-fungi","title":"The Future is Fungi","description":"\u003cp\u003eThe kingdom of fungi has survived all five major extinction events. They are the architects of the natural world, integral to all life. They sustain critical ecosystems, recycling nutrients and connecting plants across vast areas, and help to produce many staples of modern life, such as wine, chocolate, bread, detergent and penicillin. Today, in the face of urgent ecological, societal and spiritual crises, fungi are being engineered to grow meat alternatives, create new sources of medicine, produce sustainable biomaterials, remediate the environment and even expand our collective consciousness.\u003c\/p\u003e\n\u003cp\u003eThe Future is Fungi is a complete introduction to this hidden kingdom. Exploring their past, present and potential future impact in four key areas – food, medicine, psychedelics and mental health, and environmental remediation – this book not only reveals how fungi have formed the foundations of modern life but how they might help shape our future.\u003c\/p\u003e\n","brand":"CAP BOOKSHOP","offers":[{"title":"Default Title","offer_id":52209125490997,"sku":"9781760761608","price":12.0,"currency_code":"KWD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0965\/4157\/3429\/files\/71HEBSw4FPL._AC_UY218.jpg?v=1768477476"},{"product_id":"japan-the-vegetarian-cookbook","title":"Japan, the Vegetarian Cookbook","description":"\u003cp\u003eIn this collection of new recipes, Nancy Singleton Hachisu, the most authoritative voice in Japanese home cooking today, showcases Japanese vegetarian dishes, bringing the exquisite flavors of the nation’s elegant cuisine to those who follow a plant-based diet or want to lower the amount of fish and meat they eat.\u003c\/p\u003e\n","brand":"PHAIDON","offers":[{"title":"Default Title","offer_id":52209126474037,"sku":"9781838666279","price":20.0,"currency_code":"KWD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0965\/4157\/3429\/files\/81xLlOOln8L._AC_UY218.jpg?v=1768477479"},{"product_id":"cooking-in-marfa","title":"Cooking In Marfa","description":"\u003cp\u003e\u003cspan class=\"a-text-bold\"\u003e“Packed with tasty recipes and entertaining essays.” — Martha Stewart Living\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"a-text-bold\"\u003e“Cooking in Marfa is half recipes, half visual homage to the rolling plains and stark desert landscape that envelopes this remote, creative oasis.” — Vogue online\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"a-text-bold\"\u003e“A beautiful new book.” — Departures\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"a-text-bold\"\u003eA treasure trove of essays, recipes, and images exploring the people and food of Marfa and its premier restaurant, The Capri\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"a-text-italic\"\u003eCooking in Marfa\u003c\/span\u003e introduces an unusual small town in the West Texas desert and, within it, a fine-dining oasis in a most unlikely place. The Capri excels at serving the spectrum of guests that Marfa draws, from locals and ranchers to artists, museum-board members, and discerning tourists. Featuring more than 80 recipes inspired by local products, this is the story of this unique community told through the lens of food, sharing the cuisine and characters that make The Capri a destination unto itself.\u003c\/p\u003e\n","brand":"CAP BOOKSHOP","offers":[{"title":"Default Title","offer_id":52209127686453,"sku":"9781838660499","price":23.0,"currency_code":"KWD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0965\/4157\/3429\/files\/81WjShyJVQL._SY466.jpg?v=1768477482"},{"product_id":"the-irish-cookbook","title":"The Irish Cookbook","description":"\u003cp\u003e\u003cspan class=\"a-text-bold\"\u003e\"A monumental tome on Irish cuisine.\"\u003c\/span\u003e\u003cbr\u003e\n—Food \u0026amp; Wine\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"a-text-bold\"\u003e\"This book is packed with compelling stories and fascinating information. Think of it as a course on Irish cuisine, told by a serious chef.\"\u003c\/span\u003e\u003cbr\u003e\n—Boston Globe\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"a-text-bold\"\u003e\"The new story of Irish food.\"\u003c\/span\u003e\u003cbr\u003e\n—The Irish Times\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"a-text-bold\"\u003e\"\u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eBeautifully evocative and comprehensive... Jp McMahon has written what could well be the definitive book on his homeland's cuisine.\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e\"\u003c\/span\u003e\u003cbr\u003e\n—The Sunday Times\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eThe Irish Cookbook\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e showcases the true depth of Irish cuisine, its ingredients, and its fascinating history, as never before\u003c\/span\u003e\u003cbr\u003e\nIreland's remarkably rich food heritage dates back millenia and, in The Irish Cookbook, acclaimed chef Jp McMahon captures its unique culinary origins and varied influences. Irish food is the summation of what the land and sea gives; the book's 480 home-cooking recipes celebrate the range and quality of Ireland's bounty, from oysters and seaweed on its west coast to beef and lamb from its lush green pastures, to produce and forage from throughout the island. Presenting best-loved traditional dishes together with many lesser-known gems, this book vividly evokes the warmth, hospitality, and culinary spirit of the Emerald Isle.\u003c\/p\u003e\n","brand":"CAP BOOKSHOP","offers":[{"title":"Default Title","offer_id":52209127850293,"sku":"9781838660567","price":16.0,"currency_code":"KWD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0965\/4157\/3429\/files\/91-8IMxkAbL._SY385.jpg?v=1768477482"},{"product_id":"the-silver-spoon-recipes-for-babies","title":"The Silver Spoon: Recipes for Babies","description":"\u003cp\u003eFrom their very first morsels, Italian infants are encouraged to explore the tastes and textures of real food - the goal being to help them develop a love of fresh ingredients and healthy eating. \u003cspan class=\"a-text-italic\"\u003eThe Silver Spoon: Recipes for Babies\u003c\/span\u003e is the perfect introduction to this national tradition, covering the period of a child's development from six months to two years, with recipes designed to introduce a child to a wide range of foods along with advice for stress-free weaning. Its 50 authentic Italian recipes, from nutritious purees to a child's first carbonara, couscous and pizza, have been double-tested in a home kitchen and are accompanied by expert tips, making this the perfect manual for all parents.\u003c\/p\u003e\n","brand":"PHAIDON","offers":[{"title":"Default Title","offer_id":52209127981365,"sku":"9781838660574","price":13.0,"currency_code":"KWD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0965\/4157\/3429\/files\/31tYp5muzXL._SY445_SX342.jpg?v=1768477483"},{"product_id":"the-vegetarian-silver-spoon","title":"The Vegetarian Silver Spoon: Classic and Contemporary Italian Recipes","description":"\u003cp\u003eThe latest title to join Phaidon's Silver Spoon library features more than 200 recipes for Italian vegetarian dishes, with a particular emphasis on healthy meat-free options for appetizers, main dishes, salads, sides, and desserts. Recipes range from classic dishes that are traditionally vegetarian to contemporary dishes that introduce ingredients borrowed from outside Italy's culinary culture. The book is easy to navigate, thanks to its recipe icons, while gorgeous specially commissioned photographs bring its delicious dishes to life.\u003c\/p\u003e\n","brand":"PHAIDON","offers":[{"title":"Default Title","offer_id":52209128112437,"sku":"9781838660581","price":18.0,"currency_code":"KWD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0965\/4157\/3429\/files\/61BtAToekLL._SY522.jpg?v=1780244949"},{"product_id":"todays-special","title":"Today's Special","description":"\u003cp\u003eThe international dining scene is a vast, ever-shifting landscape, and \u003cspan class=\"a-text-italic\"\u003eToday's Special\u003c\/span\u003e is perfectly positioned to help readers navigate it. Twenty of the globe's leading chef-curators — 10 men and 10 women — have each selected five emerging chefs from around the world, showcasing a variety of styles of food, restaurants, and personalities. Each of the 100 selected chefs is profiled, with recipes, photographs, and menus, plus original commissioned essays that shed light on what makes a standout star in today's culinary realm.\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"a-text-italic\"\u003eToday's Special\u003c\/span\u003e is packed with more than 300 recipes and 500 images celebrating finished dishes, chef portraits, restaurant interiors, and more.\u003c\/p\u003e\n\u003cp\u003eThe broad geographical reach of chefs and cuisines includes: Jeremy Chan of Nigeria-inspired Ikoyi London; Toyomitsu Nakayama of Toyo, Tokyo, Japan; Afro-fusion chef Dieuviel Malonga; Manoella Buffara of Brazil; New York-based British chefs Clare de Boer and Jess Shadbolt; and Slovenian chef Luka Košir.\u003c\/p\u003e\n","brand":"CAP BOOKSHOP","offers":[{"title":"Default Title","offer_id":52209128669493,"sku":"9781838661359","price":20.0,"currency_code":"KWD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0965\/4157\/3429\/files\/51YwxxZymhL._SY445_SX342.jpg?v=1768477485"},{"product_id":"black-axe-mangal-signed-edition","title":"Black Axe Mangal (Signed Edition)","description":"\u003cp\u003eChef Lee Tiernan's Black Axe Mangal is a sensual riot, combining innovative open-fire cooking and underused ingredients with a bold aesthetic, influenced by his love of music and skate culture. 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Charming first-person stories offer a glimpse into their private lives as they strive to raise adventurous (and healthy) eaters. The chefs explain why each dish is much-loved, highlight how ingredients can expand palates, reveal insider tips, and share their work-life balance challenges.\u003c\/p\u003e\n","brand":"CAP BOOKSHOP","offers":[{"title":"Default Title","offer_id":52209129193781,"sku":"9781838662523","price":16.0,"currency_code":"KWD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0965\/4157\/3429\/files\/51JDPsbDNL._SY445_SX342.jpg?v=1768477487"},{"product_id":"parisian-diet-how-to-reach-your-right-weight-and-stay-there-the","title":"Parisian Diet: How To Reach Your Right Weight And Stay There, The","description":"\u003cp\u003eFrance’s leading nutritionist Dr. Jean-Michel Cohen pinpoints why you struggle with weight loss diets and offers a plan for achieving your ideal weight while embracing life’s pleasures. 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With Dr. Cohen’s foolproof supermarket tactics and the diet’s inherent flexibility, you’ll find it easy to continue until you reach your goal weight, losing up to 30 pounds in three months. The simple, delicious, and satisfying menus offer a wide variety of choice, and emphasize the best-practices of the French way of eating, from using fresh produce, to balancing your intake throughout the day, to the pacing of mealtimes. The Parisian Diet is not a flash-in-the pan diet, it’s a new approach to food and a way to celebrate life, helping you look and feel your best.\u003c\/p\u003e\n","brand":"CAP BOOKSHOP","offers":[{"title":"Default Title","offer_id":52209134240053,"sku":"9782080201393","price":7.0,"currency_code":"KWD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0965\/4157\/3429\/files\/41Ekru41dDL._SY445_SX342.jpg?v=1768477503"},{"product_id":"encyclopedia-of-vegetarian-cuisine","title":"Encyclopedia Of Vegetarian Cuisine","description":"\u003cp\u003eThis comprehensive guide to vegetarian cooking presents over 200 step-by-step techniques and 100 illustrated recipes for delicious, easy-to-prepare, meat-free meals for the whole family. Vegetarian cuisine is increasingly popular as a way to eat locally and address the health and environmental issues linked to the production and consumption of meat. The range of vegetarian diets is vast and varied—from flexitarian to lacto-ovo vegetarian to vegan—and this exhaustive encyclopedia contains dishes to delight everyone.\u003c\/p\u003e\n\u003cp\u003eStep-by-step kitchen techniques demonstrate how to prepare and cook the essential ingredients—from a vast array of fruits and vegetables to rice, wheat, or soybeans, and from mushrooms and seaweed to eggs and dairy products. Recipes include vegan and gluten-free options and reveal the infinite possibilities of vegetarian cooking to create healthy, tasty, and hearty meals. From shiitake, bok choy, and cashew fried rice to palak paneer; from fennel tortilla to pumpkin, red onion, and walnut kibbeh; and from passion fruit and pomegranate pavlova to hazelnut maple syrup tarts, recipes are organized by main ingredient and graded for difficulty, and include ten “challenges” contributed by international Michelin-starred chefs. A practical guide provides useful information on the different types of vegetarianism, how to achieve a balanced diet, product substitutions, seasonality charts, and illustrated guides to staple ingredients. The volume is completed with a bibliography and indexes to main ingredients, vegan recipes, and gluten-free recipes.\u003c\/p\u003e\n","brand":"CAP BOOKSHOP","offers":[{"title":"Default Title","offer_id":52209134829877,"sku":"9782080202765","price":14.0,"currency_code":"KWD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0965\/4157\/3429\/files\/17-1.jpg?v=1768477504"},{"product_id":"massimo-bottura-never-trust-a-skinny-italian-chef","title":"Massimo Bottura: Never Trust A Skinny Italian Chef","description":"\u003cp\u003eOsteria Francescana is Italy's most celebrated restaurant. 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Her tasty dishes and gourmet desserts will delight everyone around the table and are simple to make. From Honeydew Melon and Tarragon Juice to Lemon Orzo Soup, from Grape and Fig Pizza to Feta and Zucchini Pasta, and from Coconut Chicken to Pears in Puff Pastry, these fl avorful recipes will bring joy all year round. Using her signature fl air for entertaining, Héloïse reveals her planning and decorating secrets for creating unique and beautiful table settings full of whimsy for every occasion.\u003c\/p\u003e\n","brand":"CAP BOOKSHOP","offers":[{"title":"Default Title","offer_id":52209142235445,"sku":"9782080248541","price":10.0,"currency_code":"KWD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0965\/4157\/3429\/files\/51xXVpd6tsL._SY445_SX342.jpg?v=1768477528"},{"product_id":"charcuterie-pates-terrines-savory-pies","title":"Charcuterie: Pâtés, Terrines, Savory Pies","description":"\u003cp\u003e\u003cspan class=\"a-text-bold\"\u003eThe ultimate reference on hearty French charcuterie boards and other savory spreads from FERRANDI Paris.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThis complete course on charcuterie, which comprises cooked terrines, pâtés, and savory pies, from the world-renowned culinary school FERRANDI Paris includes seventy French charcuterie recipes with step-by-step instructions for preparing doughs, sausages, and a variety of meat and meatless spreads. Recipes are organized by category—pâtés, pies, and tarts; terrines and pressed meats; rillettes and pulled meats and fish; stuffed dishes; and cooked charcuterie.\u003c\/p\u003e\n\u003cp\u003eWritten by the school’s experienced teaching team of master chefs and adapted for the home cook, this cookbook explains the fundamentals of French charcuterie recipes, including condiments to accompany them (chutney, mustard, pickled vegetables), the importance of quality ingredients (meat, fish, vegetables), and cooking and conservation techniques.\u003c\/p\u003e\n\u003cp\u003eFrom country pâté to eggplant miso terrine, Scotch eggs to stuffed tomatoes, blood sausage ravioli to duck Parmentier, mushroom and potato pie to beef Rossini, chickpea and vegetable terrine to a revisited croque monsieur, the easy-to-follow recipes are graded for difficulty, allowing readers to hone skills over time. The French comfort food tradition has been elevated by the team at Ferrandi with a touch of modernity by reinterpreting certain recipes for vegetarians. This extensive reference—replete with 200 illustrations—provides everything both home chefs and experienced professionals need to master the world-class culinary school’s recipes.\u003c\/p\u003e\n","brand":"CAP BOOKSHOP","offers":[{"title":"Default Title","offer_id":52209142595893,"sku":"9782080294678","price":14.0,"currency_code":"KWD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0965\/4157\/3429\/files\/4.jpg?v=1768477528"},{"product_id":"cooking-sections-offsetted","title":"Cooking Sections: Offsetted","description":"\u003cp\u003e\u003cspan class=\"a-text-bold\"\u003e\"From climate-resistant menus to colonial desserts, Cooking Sections ask us to think again about the ethics and economics of the food on our plates\" –\u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eFrieze\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eEstablished in London in 2013 by artists Daniel Fernández Pascual and Alon Schwabe, and nominated for the 2021 Turner Prize, Cooking Sections examines the systems that organize the world through food, exploring the overlap between art, architecture, ecology and geopolitics through site-responsive installations, performances and videos. Their titular work, an immersive installation comprised of bark, branches and other matter from New York City trees, explores the forces that have both protected and displaced the city’s trees under the pressures of urbanization. In 2016 they opened the Empire Remains Shop, a platform to critically speculate on the implications of selling the remains of Empire.\u003cbr\u003e\nThrough these site-responsive interventions, \u003cspan class=\"a-text-italic\"\u003eOffsetted\u003c\/span\u003e traces the emergence of the evaluation of nature, contesting neoliberalism as a savior of its own ecological contradictions.\u003c\/p\u003e\n","brand":"CAP BOOKSHOP","offers":[{"title":"Default Title","offer_id":52209143218485,"sku":"9783775751995","price":16.0,"currency_code":"KWD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0965\/4157\/3429\/files\/A1Ww3-t3MpL._SY466.jpg?v=1768477531"},{"product_id":"on-vegetables-modern-recipes-for-the-home-kitchen","title":"On Vegetables: Modern Recipes for the Home Kitchen","description":"\u003cp\u003eKnown for his game-changing approach to cooking with vegetables, Jeremy Fox first made his name at the Michelin-starred restaurant Ubuntu in Napa Valley. 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The fish taco may be San Diego’s signature dish but it comes from Baja and the streets of Tijuana, sport nearly as many takes on the hot dog as on the taco. The Baja region has a wealth of distinctive ingredients from the ocean and the land such as: the fish of Popotla, San Diego’s sea urchins, the wine of the Valle de Guadalupe, California artichokes or the ubiquitous avocados on both sides of the border.,\u003c\/p\u003e\n\u003cp\u003eBaja chefs, street stand vendors and home cooks use these ingredients and flavors to create dishes from old homes elsewhere. The mission of this book is to help it be the next big thing out of your kitchen. 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