{"title":"COOKBOOK","description":"\u003cp\u003eA gourmet publisher of cookbooks, blending culinary expertise with stunning photography and elegant design.\u003cbr data-start=\"107\" data-end=\"110\"\u003eEach book turns recipes into a feast for the senses, inspiring both the kitchen and the imagination.\u003c\/p\u003e","products":[{"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":true}],"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":"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","brand":"CAP BOOKSHOP","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":"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":"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":"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-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":"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. At Osteria Francescana, chef Massimo Bottura (as featured on Netflix's Chef's Table) takes inspiration from contemporary art to create highly innovative dishes that play with Italian culinary traditions.\u003c\/p\u003e\n","brand":"PHAIDON","offers":[{"title":"Default Title","offer_id":52209139056949,"sku":"9780714867144","price":22.0,"currency_code":"KWD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0965\/4157\/3429\/files\/618k2XITL._AC_UY218.jpg?v=1768477518"},{"product_id":"my-art-of-entertaining","title":"My Art of Entertaining","description":"\u003cp\u003eGlobetrotting tastemaker Héloïse Brion invites us inside her universe of relaxed chic entertaining.\u003cbr\u003e\nIn this charming and inspiring book, Héloïse shares her tips for creating memorable meals for family and friends with fi fty new seasonal recipes. 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":"the-lula-cafe-cookbook","title":"The Lula Cafe Cookbook: Collected Recipes and Stories","description":"\u003cp\u003eThis book is the story of 20 years of cooking, love, friendship, and community told through food, with each recipe taking a particular moment in time as its inspiration. Chapters include: Brunch, Soups, Snacks, Salads, Vegetables, Pasta, Meat\/Fish, and Desserts, along with dozens of ‘building block’ recipes and ‘classic’ signature dishes.\u003c\/p\u003e\n","brand":"PHAIDON","offers":[{"title":"Default Title","offer_id":52209147871541,"sku":"9781838667535","price":18.0,"currency_code":"KWD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0965\/4157\/3429\/files\/71U-giijAnL._SL1500.jpg?v=1780245627"},{"product_id":"the-gluten-free-cookbook","title":"The Gluten-Free Cookbook","description":"\u003cp\u003e\u003cspan class=\"a-text-bold\"\u003e350 delicious recipes for naturally gluten-free food from around the world - the only gluten-free cookbook you will ever need!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis gorgeous and comprehensive book spotlights everyday dishes from more than 80 countries - showcasing the diversity of recipes that are deliciously gluten-free by design, rather than reliant on, special ingredients or substitutions.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWhether you're on a gluten-free diet or simply looking to experiment with gluten-free cooking, you'll discover delectable, easy-to-use recipes from breakfast to dinner and dessert.\u003c\/span\u003e\u003c\/p\u003e","brand":"PHAIDON","offers":[{"title":"Default Title","offer_id":52209148133685,"sku":"9781838663131","price":18.0,"currency_code":"KWD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0965\/4157\/3429\/files\/81qD4L8ZNhL._SL1500.jpg?v=1780245472"},{"product_id":"modernist-bread-at-home","title":"Modernist Bread at Home","description":"\u003cp\u003eCreated by the same team behind the award-winning Modernist Bread, this new cookbook is thoughtfully tailored to the specific needs of home bakers so that you can get great results in your kitchen, regardless of how much time or experience you have.\u003c\/p\u003e\n","brand":"The Cooking Lab","offers":[{"title":"Default Title","offer_id":52209148854581,"sku":"9781737995142","price":45.0,"currency_code":"KWD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0965\/4157\/3429\/files\/81NgT2f0w1L._AC_UY218.jpg?v=1768477549"},{"product_id":"j-c-volkamer-the-book-of-citrus-fruits","title":"J. 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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. Featuring a mix of both traditional and modern takes on signature Baja dishes, such as: Crab with Pickled Asparagus in Guajillo –Pork Broth; Cantaloupe Aguachile al Estilo de Californios, Puerto Nuevo-style Lobster Tortas; Golden Beet Pozole; and Smoked Pulled Lamb Shoulder with Seared Tomatillo.\u003c\/p\u003e\n","brand":"CAP BOOKSHOP","offers":[{"title":"Default Title","offer_id":52209152688437,"sku":"9780847873555","price":20.0,"currency_code":"KWD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0965\/4157\/3429\/files\/51YfB4I-HUL._SY445_SX342.jpg?v=1768477563"},{"product_id":"history-of-world-10-dinners","title":"HISTORY OF WORLD 10 DINNERS","description":"\u003cp\u003eIn ten chapters—each an important moment in food history, from Ancient Rome to Al-Andalus in Spain, from the Ethiopian Empire to nineteenth-century New York City—the authors pair menus with immersive retellings of historic culinary breakthroughs, and present the ingredients and modern techniques adapted for today’s kitchens to allow cooks of all abilities to entertain with dishes that were created and enjoyed hundreds of years ago but remain relevant to today’s food tastes and values.\u003c\/p\u003e\n\u003cp\u003eReaders learn to orchestrate feasts from \u003cspan class=\"a-text-italic\"\u003eApicus\u003c\/span\u003e, blend spices from the Silk Road, feature indigenous ingredients of the Americas, revisit the “classics” from the Court of the Sun King, and savor the complex delicacies from the birth of the American restaurant scene. The home cook can prepare an entire seven-course Tudor feast, for example, or pick and choose dishes from around the world throughout time. Rich illustrations, hand-drawn maps, and contemporary photography create an immersive experience, while Harris’s foreword puts these historic foodways and their legacies into contemporary context.\u003c\/p\u003e\n","brand":"CAP BOOKSHOP","offers":[{"title":"Default Title","offer_id":52209155113269,"sku":"9780847873456","price":24.0,"currency_code":"KWD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0965\/4157\/3429\/files\/51dKIBUUMFL._SY445_SX342.jpg?v=1768477569"},{"product_id":"italy-by-ingredient","title":"ITALY BY INGREDIENT","description":"\u003cp\u003eFrom glossy drops of balsamic vinegar to flakes of \u003cspan class=\"a-text-italic\"\u003eparmigiano reggiano\u003c\/span\u003e and \u003cspan class=\"a-text-italic\"\u003es\u003c\/span\u003epoonfuls of fresh ricotta to creamy grains of risotto—the ingredients of Italian cuisine are beloved staples known the world over, available in specialty stores and served in restaurants across the globe. As a native Roman raised in the Umbrian countryside, Viola Buitoni grew up with these artisanal foods, learning about how they developed from centuries-old wisdom, tight-knit communities, and sustainable production. Now a US-based cooking instructor, Buitoni’s passion is sharing the beloved flavors of her homeland with home cooks.\u003c\/p\u003e\n\u003cp\u003eIn this debut cookbook, she presents the history and geography of Italy’s most iconic ingredients, showing modern home chefs how to incorporate robust flavors and techniques into their kitchens. With recipes organized according to a single ingredient, each chapter bursts with taste: learn how to make a traditional ragù sauce with conserved tomatoes; layer a plate of prosciutto and buffalo mozzarella; or bake a polenta custard tart. Practical guidelines for seasonal eating, easy substitutes for hard-to-find items, and valuable shopping tips complement the approachable recipes.\u003c\/p\u003e\n","brand":"CAP BOOKSHOP","offers":[{"title":"Default Title","offer_id":52209155899701,"sku":"9780847873647","price":29.0,"currency_code":"KWD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0965\/4157\/3429\/files\/41H0VzQ5kXL._SY445_SX342.jpg?v=1768477572"},{"product_id":"10875","title":"Fäviken: 4015 Days","description":"\u003cp\u003eIn 2019, Magnus Nilsson closed Fäviken, his one-of-a-kind restaurant in remote Sweden - a difficult decision, as it was close to his heart and at the height of its success. Here is the Fäviken story: how it became a world-class destination, how the industry it was a part of has changed, and why Magnus eventually elected to pursue new projects.\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"a-text-italic\"\u003eFäviken: 4015 Days, Beginning to End\u003c\/span\u003e is a vital commentary on food culture today and includes illuminating essays on subjects as wide ranging as creativity; balancing familial responsibilities while running a restaurant; the hypocrisy of sustainability in restaurants; the search for lagom; social media; imitation vs. plagiarism; haute cuisine; the art of hospitality; and the importance of craft over innovation.\u003c\/p\u003e\n\u003cp\u003eThe book also includes a chronological list of every dish ever served at the restaurant and highlights 100 memorable recipes. 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From Syria to Spain, India to Italy, Afghanistan to the Americas, an enticing array of aromas, flavors, and textures has blended with the local foodways to create a vibrant urban food culture of reinvention and collaboration, at home and on the streets.\u003c\/p\u003e\n\u003cp\u003eIn this book, Hanan Sayed Worrell gives us an unprecedented tour of these fascinating culinary treasures. As a long-time resident of Abu Dhabi, the author takes us where few visitors can go: into the homes and lives of locals and expatriates. Through a collection of touching individual stories, delicious recipes, and vibrant photographs, we experience life in this rapidly evolving city. \u003cspan class=\"a-text-italic\"\u003eTable Tales: The Global Nomad Cuisine of Abu Dhabi\u003c\/span\u003e is inspired by the many meals hosted at the Worrell’s dinner table for guests from around the world. As a careful and affectionate observer of the city for over a quarter century, Worrell guides the reader on a culinary pilgrimage by way of its streets, homes, and flavors.\u003c\/p\u003e\n","brand":"CAP BOOKSHOP","offers":[{"title":"Default Title","offer_id":52209162092853,"sku":"9788891817938","price":45.0,"currency_code":"KWD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0965\/4157\/3429\/files\/519rBZHYWqL._SY445_SX342.jpg?v=1768477594"},{"product_id":"tasting-vietnam","title":"TASTING VIETNAM","description":"\u003cp\u003eAnne-Solenne Hatte presents the mouthwatering recipes for traditional Vietnamese home cooking collected by Bà, her maternal grandmother. This book is an homage to Vietnamese cuisine, with its emphasis on fresh ingredients, bright flavor combinations, zesty sauces, and reputation for healthfulness with vegetables and salads at center stage.\u003c\/p\u003e\n\u003cp\u003eThese family recipes withstood the test of time—and exile. Staying true to her culinary heritage, Bà learned to work around unavailable items and adapt to new ingredients. These expertly detailed yet accessible recipes are intertwined with the story of Bà’s event-filled life and memories of home.\u003c\/p\u003e\n\u003cp\u003eAfter exploring the cuisine’s base recipes and “mother” sauces, the book explores dishes organized by region. Included are classic variations of pho, quick pickled vegetables, robust salads, grilled and stir-fried meats, and fusion dishes like trendy banh mi sandwiches.\u003c\/p\u003e\n","brand":"CAP BOOKSHOP","offers":[{"title":"Default Title","offer_id":52209162453301,"sku":"9780789341532","price":13.0,"currency_code":"KWD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0965\/4157\/3429\/files\/41HnAmWx7tL._SX342_SY445.jpg?v=1768477595"},{"product_id":"what-to-eat-for-how-you-feel","title":"What to Eat for How You Feel","description":"\u003cp\u003eDrawing on her many years of vegetarian cooking, catering, and teaching, in this book Divya Alter explains how to create flavorful meals with seasonal ingredients by applying Ayurvedic principles. With food combinations, methods of preparation, and healing spices customized for individual needs, this is an inspirational guide to achieving optimal health through a personalized way of living and eating.\u003c\/p\u003e\n\u003cp\u003eThis volume features 100 recipes for breakfasts, soups, salads, main dishes, one-pot meals, treats, and beverages in three seasonal-based chapters. It includes an ingredient guide along with recipes for staples such as cultured ghee, fresh cheese, yogurt, nondairy milk alternatives, dressings, chutneys, and spice blends.\u003c\/p\u003e\n\u003cp\u003eAlter offers practical ways to bridge the ancient wisdom of food with modern living beyond the bound- aries of India. Dishes such as Asian-style Stir-Fried Red and Black Rice, Italian-style Spinach Risotto, and French-style Braised Root Vegetables are accessible to all and carry the healing benefits of Ayurvedic cooking.\u003c\/p\u003e\n","brand":"CAP BOOKSHOP","offers":[{"title":"Default Title","offer_id":52209163567413,"sku":"9780847859689","price":20.0,"currency_code":"KWD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0965\/4157\/3429\/files\/81U3q64gIIL._SY385.jpg?v=1768477600"},{"product_id":"food-drink-infographics","title":"Food \u0026 Drink Infographics","description":"\u003cp\u003eAmid our ever-growing consumption of \u003cspan class=\"a-text-bold\"\u003edata visualization\u003c\/span\u003e, nothing makes for tastier morsels than the\u003cspan class=\"a-text-bold\"\u003e fine art of food and dining\u003c\/span\u003e. Ushering \u003cspan class=\"a-text-bold\"\u003ethe cookbook into the future\u003c\/span\u003e, this volume gathers together the\u003cspan class=\"a-text-bold\"\u003e best infographics of all things eating, drinking, and cuisine\u003c\/span\u003e, from measurement conversion charts and recipes for cookies and cocktails to stress-free party planning.\u003c\/p\u003e\n\u003cp\u003eA \u003cspan class=\"a-text-bold\"\u003emust-have for every 21st-century foodie\u003c\/span\u003e, this is \u003cspan class=\"a-text-bold\"\u003egastro-guidance at its most visually appealing as much as expert\u003c\/span\u003e. Want to master sashimi? Know the secret to perfectly grilled steak? Wow guests with your own dry martini? \u003cspan class=\"a-text-italic\"\u003eFood \u0026amp; Drink Infographics \u003c\/span\u003ehas all the answers and more, \u003cspan class=\"a-text-bold\"\u003eusing the best culinary graphics to answer kitchen conundrums in lively, simple, and memorable form\u003c\/span\u003e.\u003c\/p\u003e\n\u003cp\u003eYou’ll find infographics on all the \u003cspan class=\"a-text-bold\"\u003efood groups\u003c\/span\u003e, from grains and pulses to fruit and vegetables, to fish, meat, and poultry. \u003cspan class=\"a-text-bold\"\u003eRecipe ideas\u003c\/span\u003e include soups, sandwiches, snacks, sweet treats, and just-right dressings. 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Slick, smart, and packed full of perfect nuggets of advice, \u003cspan class=\"a-text-italic\"\u003eFood \u0026amp; Drink Infographics\u003c\/span\u003e rounds up a delightful visual exploration of food and dining as much as an\u003cspan class=\"a-text-bold\"\u003e indispensable collection of everyday tips, techniques, and temptations\u003c\/span\u003e.\u003c\/p\u003e\n","brand":"TASCHEN","offers":[{"title":"Default Title","offer_id":52209173135669,"sku":"9783836568487","price":25.0,"currency_code":"KWD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0965\/4157\/3429\/files\/51mkSnrFxqL._SY445_SX342.jpg?v=1768477661"},{"product_id":"feeding-creativity-a-cookbook-for-friends-and-family","title":"Feeding Creativity: A Cookbook for Friends and Family","description":"\u003cp\u003eMary McCartney is a photographer, filmmaker, TV cook and author. In Feeding Creativity she blends her passions for food and photography, cooking 60 of her favourite recipes for friends, family, musicians, actors, artists and visionaries. Mary makes each a specially prepared dish, which they eat together at their home or studio. Here, she shares her photographs, recipes, and anecdotes from those culinary encounters.\u003cbr\u003e\nMary caters for every eating occasion on her culinary voyage, from enjoying sheet pan pancakes with Cameron Diaz for breakfast to sharing globe artichoke appetisers with HAIM. She prepares an onion, pea, and spinach tart for lunch at David Hockney's LA studio and savours smokey dogs at home with Woody Harrelson. She meets Nile Rodgers at Abbey Road Studios with a roasted and toasted salad, makes a rainbow sprinkle cake for afternoon tea with Jeff Koons, and much more.\u003cbr\u003e\nFeeding Creativity is a toast to easy and delicious plant-based food and a celebration of culinary conviviality.\u003c\/p\u003e\n","brand":"TASCHEN","offers":[{"title":"Default Title","offer_id":52209173299509,"sku":"9783836589420","price":18.0,"currency_code":"KWD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0965\/4157\/3429\/files\/81GRutih4nL._SY342.jpg?v=1768477665"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0965\/4157\/3429\/collections\/pile-of-cook-books.png?v=1769360615","url":"https:\/\/capbookshop.com\/collections\/cookbook.oembed?page=2","provider":"CAP BOOKSHOP","version":"1.0","type":"link"}