{"title":"Books","description":null,"products":[{"product_id":"latelier-du-vin-book-wine-quiz-264-questions-and-answers","title":"L'Atelier Du Vin Book Wine Quiz - 264 questions and answers","description":"\u003cp\u003e\u003cspan\u003eWine Quiz has been translated from French into six languages (English, German, Dutch, Japanese, Russian and Chinese). Over 100 000 copies have been sold world-wide. They aim to make you virtually unbeatable in all realms of wine knowledge. The better you know these wines and their world, the more you can appreciate it and share your knowledge on the subject.\u003c\/span\u003e\u003c\/p\u003e","brand":"L'Atelier du Vin","offers":[{"title":"Default Title","offer_id":42526576803906,"sku":"LDV-056733","price":55.0,"currency_code":"SGD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0088\/2933\/7666\/files\/Screenshot2025-10-17at6.08.10PM.png?v=1760695709"},{"product_id":"squeeze-me-lemons-recipes-and-art-cookbook","title":"Squeeze Me - Lemons, Recipes and Art Cookbook","description":"\u003cp\u003e\u003cspan\u003eAn ode to the simple, sunny brilliance of the lemon, this is a one-of-a-kind cookbook and collaboration between Ruthie Rogers, the celebrated chef behind London’s River Café, and Ed Ruscha, one of the most influential contemporary artists and bookmakers of our time, who cultivates a lemon grove at his home in Los Angeles. In the hands of Rogers and Ruscha, the humble lemon is transformed into the ultimate kitchen hero. Packed with fifty inventive recipes, the book casts the lemon as the star of sweet and savory dishes alike. Whether you are whipping up a creamy risotto al limone, baking a showstopping lemon tart, or brightening a salad with a burst of citrus, Rogers’s signature style makes every recipe, from appetizers to mains, approachable and unforgettable.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eElevating this journey is the singular artistry of Ed Ruscha, whose images, created specifically for this project, transform this book into a visual delight. Ruscha’s style is both visually accessible and intellectually layered and invites viewers to appreciate the beauty in the very ordinary and mundane. Known for documenting a single subject in intensive detail, a Ruscha book is an instant collectible.\u003c\/span\u003e\u003c\/p\u003e","brand":"New Mags","offers":[{"title":"Default Title","offer_id":43111679721538,"sku":"NM-RI1622","price":135.0,"currency_code":"SGD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0088\/2933\/7666\/files\/RI1622.webp?v=1774335212"},{"product_id":"my-bohemian-kitchen-cookbook","title":"My Bohemian Kitchen Cookbook","description":"\u003cp\u003e\u003cspan\u003eThis is regional cooking with a very strong identity. It's Czech food via traditional recipes, hints of nostalgia and a surprisingly modern take on sustainability, seasonality, and popular cooking techniques.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eAuthor Evie Harbury brings to life her long summers spent at her granny's mill in South Bohemia with her personal stories about Czech food and culture. Alongside the snapshots of this under-represented food are her deliciously simple recipes that capture the influences of Czechia's neighboring countries.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eThe quaint and quirky chapters include:\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eBeer Snacks The Main Event Vegetariansky Bohemian Baking A Little Tipple\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eRecipes include Wild Garlic Buns, Chicken with Beer, Midnight Money Lentils, Kohlrabi Salad, Apple Strudel and Marble Bundt Cake.\u003c\/span\u003e\u003c\/p\u003e","brand":"New Mags","offers":[{"title":"Default Title","offer_id":43111770554434,"sku":"NM-MU1081","price":65.0,"currency_code":"SGD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0088\/2933\/7666\/files\/MU1081.webp?v=1774339499"},{"product_id":"japan-the-cookbook","title":"Japan - The Cookbook","description":"\u003cp\u003e\u003cspan\u003eThe definitive, home cooking recipe collection from one of the most respected and beloved culinary cultures Japan. The Cookbook has more than 400 sumptuous recipes by acclaimed food writer Nancy Singleton Hachisu. The iconic and regional traditions of Japan are organized by course and contain insightful notes alongside the recipes, The dishes - soups, noodles, rices, pickles, one-pots, sweets, and vegetables - are simple and elegant.\u003c\/span\u003e\u003c\/p\u003e","brand":"New Mags","offers":[{"title":"Default Title","offer_id":43111784513602,"sku":"NM-PH1025","price":155.0,"currency_code":"SGD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0088\/2933\/7666\/files\/PH1025.webp?v=1774341583"},{"product_id":"japan-the-vegetarian-cookbook","title":"Japan - The Vegetarian Cookbook","description":"\u003cp\u003e\u003cspan\u003eExtraordinary … a must have book for anyone who loves vegetables!’ – Amanda Cohen, James Beard-nominated chef and owner of Dirt CandyFrom the author of global bestseller Japan: The Cookbook, more than 250 delicious, healthy vegetarian Japanese recipes for home cooksIn 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\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRecipes are divided by cooking style – dressed, vinegared, deep-fried, simmered, steamed, stir-fried, grilled, pickled, and sweet – alongside which Hachisu shares her expert knowledge of the ingredients, culture, and traditions of this unique culinary style.\u003c\/span\u003e\u003c\/p\u003e","brand":"New Mags","offers":[{"title":"Default Title","offer_id":43111787495490,"sku":"NM-PH1265","price":155.0,"currency_code":"SGD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0088\/2933\/7666\/files\/PH1265.webp?v=1774342354"},{"product_id":"nopi-cookbook","title":"NOPI Cookbook","description":"\u003cp\u003e\u003cspan\u003eNOPI: THE COOKBOOK includes over 120 of the most popular dishes from Yotam’s innovative Soho-based restaurant NOPI. It’s written with long-time collaborator and NOPI head chef Ramael Scully, who brings his distinctive Asian twist to the Ottolenghi kitchen. Whether you’re a regular at the NOPI restaurant and want to know the secret to your favourite dish or are an Ottolenghi fan who wants to try out restaurant-style cooking, this is a collection of recipes which will inspire, challenge and delight. All recipes have been adapted and made possible for the home cook to recreate at home. They range in their degree of complexity so there is something for all cooks. There are dishes that long-time Ottolenghi fans will be familiar with ? a starter of aubergine with black garlic, for example, or the roasted squash with sweet tomatoes ? as well as many dishes which will stretch the home cook as they produce some of the restaurant’s signature dishes at home, such as Beef brisket croquettes or Persian love rice. With chapters for starters \u0026amp; sides, fish, meat \u0026amp; vegetable mains, puddings, brunch, condiments and cocktails, a menu can easily be devised for any occasion and purpose.\u003c\/span\u003e\u003c\/p\u003e","brand":"New Mags","offers":[{"title":"Default Title","offer_id":43111790084162,"sku":"NM-EP1001","price":145.0,"currency_code":"SGD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0088\/2933\/7666\/files\/EP1001.webp?v=1774342958"},{"product_id":"eataly-cookbook","title":"Eataly Cookbook","description":"\u003cp\u003e\u003cspan\u003e‘Not merely another handsome book about Italian cookery ... \u003c\/span\u003e\u003cspan\u003eEataly is a bible, a guide for modern life.' – Times Literary Supplement\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe best modern Italian recipes from the largest and most prestigious Italian marketplace in the world. This beautiful and acclaimed cookbook, created in collaboration with Eataly, one of the greatest Italian food brands, features 300 landmark recipes highlighting the best of contemporary Italian home cooking.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eExcellent, fail-safe recipes and new ideas are presented in a sophisticated package, making this a must-have book for everyone wanting to learn about how Italians cook today. Italian food is one of the most popular cuisines in the world and in this book, the experts at Eataly have updated tried-and-tested dishes, with modern twists combined with classic techniques.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eGone are heavy pasta dishes and over-rich sauces – Eataly takes a modern approach to Italian cooking and eating. With recipes that are fresh and delicious, clear instructions, helpful tips, and an acclaimed 40-page visual glossary and produce guide, this book will help you to eat like Italians do today.\u003c\/span\u003e\u003c\/p\u003e","brand":"New Mags","offers":[{"title":"Default Title","offer_id":43111818068034,"sku":"NM-PH1274","price":155.0,"currency_code":"SGD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0088\/2933\/7666\/files\/PH1274.webp?v=1774344646"},{"product_id":"la-mesa-mexicana-cookbook","title":"La Mesa Mexicana Cookbook","description":"\u003cp\u003e\u003cspan\u003eThe ultimate compendium of regional Mexican cuisine.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eLa Mesa Mexicana is the follow-up cookbook to CDMX and Comida Mexicana by Rosa Cienfuegos and features more than 120 recipes that showcase the diversity, breadth and influence of Mexican ingredients and cuisine on the global stage.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eLa Mesa Mexicana begins in the north of Mexico with the original recipes for Chile con queso, Carne asada and traditional Tacos de pescado. Rosa then takes us to the central heart where we discover ‘drowned’ Tortas, local Goat tacos, and unique desserts like Ixtete and Uvate, before ending in the south where we learn the secrets to a classic mole negro, tlayudas and more.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eFilled with stunning food and location photography, and stories from each of the regions that explore the history, ingredients, and cultures of this breathtaking country, La Mesa Mexicana is an ode to one of the oldest cuisines in the world; a celebration of the globally recognised and lesser-known indigenous recipes that have been passed down through the generations.\u003c\/span\u003e\u003c\/p\u003e","brand":"New Mags","offers":[{"title":"Default Title","offer_id":43116356665410,"sku":"NM-SSB1075","price":145.0,"currency_code":"SGD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0088\/2933\/7666\/files\/SSB1075.webp?v=1774401906"},{"product_id":"atelier-september-a-place-for-daytime-cooking-cookbook","title":"Atelier September: A place for daytime cooking Cookbook","description":"\u003cp\u003e\u003cspan\u003e‘This is a blueprint, you could say, for how to live a good life, eat well, and be happy.’\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eAtelier September: A place for daytime cooking is the first cookbook dedicated to the renowned Copenhagen restaurant, featuring recipes from owner Frederik Bille Brahe, who grants exclusive access to Atelier September’s most iconic dishes. Eighty-six recipes offer mostly vegetarian takes on breakfast, lunch, sweets, and A.S staples, including the ‘Avocado mad’, all with a focus on fresh, seasonal ingredients. Frederik renders recipes for fluffy, financier-like pancakes, seasonal soups and salads, and matcha-flavoured desserts with the same familiarity that shaped his first, best-selling book with Apartamento, All the Stuff We Cooked. An introduction and poetic interludes written by Frederik offer a glimpse into A.S’s early days and culinary inspirations, backstory for what would become one of the most celebrated restaurants in Copenhagen. Edited by Jeni Porter and featuring photographs by Rasmus Weng Karlsen, Atelier September is a kind of homecoming—both in the memories evoked by familiar flavours and beautiful objects, as well as through the lifelong friends we make gathered around a table.\u003c\/span\u003e\u003c\/p\u003e","brand":"New Mags","offers":[{"title":"Default Title","offer_id":43116498092098,"sku":"NM-AM1028","price":195.0,"currency_code":"SGD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0088\/2933\/7666\/files\/AM1028.webp?v=1774402647"},{"product_id":"apollo-state-of-the-art-cooking-and-a-party-cookbook","title":"Apollo: State-of-the-art cooking and a party Cookbook","description":"\u003cp\u003e\u003cspan\u003eApollo: State-of-the-art cooking and a party by Frederik Bille Brahe is the first cookbook devoted to Apollo, his museum restaurant located in the courtyard of the historical art institution Kunsthal Charlottenborg in Copenhagen. Together with head chef Yuta Kurahashi, Frederik shares 104 recipes in Apollo’s signature style: playful, elegant, and rooted in a dialogue between Danish cooking and Japanese, French, and Italian cuisines. With its colourful palette and defining sense of chic, green gastronomy, Apollo follows the much-loved and low-key All the Stuff We Cooked and the wildly successful Atelier September: A Place for Daytime Cooking. Perfect for dinner party cooking, this is Frederik at his most expressive and collaborative. Edited by Jeni Porter and captured on film by photographer Nikolaj Møller, Apollo also explores how a group of talented friends came together to create the space, its textures, artworks, and atmosphere—setting the scene for a restaurant where delicious food, friends, music, art, design, and wine all meet, collide, clash, and coalesce. Apollo is that really good party you never want to end.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eAbout Frederik Bille Brahe Frederik Bille Brahe is a Copenhagen-born fine-dining trained chef who worked in London and Paris before returning home to follow his dream of opening a very special small café where everyone is his guest. He opened Atelier September in Gothersgade in October 2013, expanding it to other locations in the Danish capital and using it as a launching pad for other ventures, including Apollo in the historic art space Kunsthal Charlottenborg and Sofi bakery in Berlin. His first collection of recipes, All the Stuff We Cooked, was an instant success, and his followup cookbook, Atelier September: A place for daytime cooking, blended recipes with an exclusive poetic chronicling of the first decade of Atelier September, as well as a documentation of his philosophy for gastronomy and life in general.\u003c\/span\u003e\u003c\/p\u003e","brand":"New Mags","offers":[{"title":"Default Title","offer_id":43116599574594,"sku":"NM-AM1056","price":195.0,"currency_code":"SGD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0088\/2933\/7666\/files\/AM1056.webp?v=1774403067"}],"url":"https:\/\/houseofanli.xyz\/collections\/books.oembed","provider":"House of AnLi","version":"1.0","type":"link"}