{"title":"Books 📚","description":"","products":[{"product_id":"oteque-ideas-principles-recipes-stories-and-connections-a-cookbook","title":"Oteque: Ideas, Principles, Recipes, Stories and Connections [A Cookbook] — Alberto Landgraf","description":"\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eAbout the Book\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eEnter the creative culinary world of Alberto Landgraf, chef and owner of one of Latin America's most celebrated restaurants.\u003c\/p\u003e\n\u003cp\u003eLocated in Botafogo, one of Rio de Janeiro's most fashionable neighborhoods, the Michelin-starred restaurant Oteque regularly features on \u003cem\u003eThe World’s 50 Best Restaurants\u003c\/em\u003e list and is widely regarded as one of Latin America's best restaurants. In his first authorial monograph, Alberto Landgraf details his creative approach to culinary art, revealing how his uniquely innovative and intellectual take on contemporary Brazilian cuisine has earned the restaurant a passionate global following.\u003c\/p\u003e\n\u003cp\u003eStructured around Landgraf's guiding principles, \u003cem\u003eOteque\u003c\/em\u003e brings together essays, recipes, and stunning photography to tell the story of this exceptional gastronomic destination. Each chapter begins with an essay by food journalist Andrea Petrini, whose vivid narratives transport readers into the heart of this acclaimed restaurant. Highlighting the restaurant's commitment to sustainability, ethical farming practices, and local ingredients, every recipe in the book includes precise carbon footprint data, calculated using the same technology Landgraf employs in his menu to reduce the restaurant's environmental impact.\u003c\/p\u003e\n\u003cp\u003eThroughout the book, captivating photographs of Brazil's natural landscapes and coastline are paired with images of Landgraf's signature dishes, further illustrating his naturalistic approach and connection to the region.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eAbout the Author\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAlberto Landgraf is one of Latin America's most influential chefs, and his Michelin-starred restaurant Oteque in Rio de Janeiro frequently appears on \u003cem\u003eThe World’s 50 Best Restaurants\u003c\/em\u003e list. Born in Brazil, of German-Japanese descent, Alberto left physics in his early twenties to dedicate himself to gastronomy. He trained at Westminster College in London, where he honed his craft under culinary giants including Tom Aikens and Gordon Ramsay, before returning to Brazil. He opened his first restaurant, Epice, in São Paulo in 2011, and launched Oteque in 2018. At Oteque, he blends a contemporary, global style of haute cuisine with indigenous Brazilian ingredients, creating world-class minimalist gastronomy.\u003c\/p\u003e\n\u003cp\u003eAndrea Petrini, born in Italy and based in France, is a journalist, writer, and food critic. He is the president of the French jury for The World’s 50 Best Restaurants and the founder of the gastronomic culture festival Gelinaz. He and Alberto have collaborated closely for years, and his essays are based on extensive interviews about Alberto's life and methodology.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003eReviews\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"The Amazon region is anything but ordinary, and the way Oteque, and Chef Alberto himself, embrace its richness with such curiosity and conviction is truly exceptional. His constant pursuit of a better and deeper understanding perfectly aligns with the diversity of this region, making this book a beautiful reflection of its spirit.\" – Julien Royer, Chef and Owner of Odette\u003c\/p\u003e\n\u003cp\u003e\"I have deep respect for Alberto and Oteque, which represents a rare balance between technical excellence and emotional intelligence. Alberto's work is subtle, rigorous, and deeply personal. This book is an honest and powerful reflection of his vision and cuisine that speaks softly, but with great conviction.\" – Rodolfo Guzman\u003c\/p\u003e\n\u003cp\u003e\"I've worked with many chefs in my kitchen, and you can assess how good they are within minutes. That's why I immediately felt something very special with Alberto – that feeling is extremely rare, when you recognize you have a future star in front of you. Throughout my career, I've worked with only a few such talents, and I knew Alberto was one of them. He absorbed and understood everything instantly, adhered to routine, listened carefully, and constantly strived to give his best.\" – Tom Aikens\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSpecifications\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ctable style=\"width: 100.036%; height: 156.8px;\" width=\"100%\"\u003e\n\u003ctbody\u003e\n\u003ctr style=\"height: 19.6px;\"\u003e\n\u003ctd style=\"width: 44.2287%; height: 19.6px;\"\u003e\u003cspan class=\"float-start text-16 jost-semi-bold\"\u003eCategory:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 55.5556%; height: 19.6px;\" class=\"text-end\"\u003e\u003cspan style=\"color: rgb(255, 42, 0);\" class=\"float-end text-16 jost-regular\"\u003eBook in English\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.6px;\"\u003e\n\u003ctd style=\"width: 44.2287%; height: 19.6px;\"\u003e\u003cspan class=\"float-start text-16 jost-semi-bold\"\u003eSupplier:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 55.5556%; height: 19.6px;\" class=\"text-end\"\u003e\u003cspan class=\"float-end text-16 jost-regular\"\u003ePhaidon\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.6px;\"\u003e\n\u003ctd style=\"width: 44.2287%; height: 19.6px;\"\u003e\u003cspan class=\"float-start text-16 jost-semi-bold\"\u003eBinding:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 55.5556%; height: 19.6px;\" class=\"text-end\"\u003e\u003cspan class=\"float-end text-16 jost-regular\"\u003eHardcover\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.6px;\"\u003e\n\u003ctd style=\"width: 44.2287%; height: 19.6px;\"\u003e\u003cspan class=\"float-start text-16 jost-semi-bold\"\u003eYear of publication:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 55.5556%; height: 19.6px;\" class=\"text-end\"\u003e2026\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.6px;\"\u003e\n\u003ctd style=\"width: 44.2287%; height: 19.6px;\"\u003e\u003cspan class=\"float-start text-16 jost-semi-bold\"\u003eNumber of pages:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 55.5556%; height: 19.6px;\" class=\"text-end\"\u003e\u003cspan class=\"float-end text-16 jost-regular\"\u003e\u003cspan\u003e256\u003c\/span\u003e\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.6px;\"\u003e\n\u003ctd style=\"width: 44.2287%; height: 19.6px;\"\u003e\u003cspan class=\"float-start text-16 jost-semi-bold\"\u003eFormat:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 55.5556%; height: 19.6px;\" class=\"text-end\"\u003e\u003cspan\u003e290mm x 250mm\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.6px;\"\u003e\n\u003ctd style=\"width: 44.2287%; height: 19.6px;\"\u003e\u003cspan class=\"float-start text-16 jost-semi-bold\"\u003eWeight:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 55.5556%; height: 19.6px;\" class=\"text-end\"\u003e1850g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.6px;\"\u003e\n\u003ctd style=\"width: 44.2287%; height: 19.6px;\"\u003e\u003cspan class=\"float-start text-16 jost-semi-bold\"\u003eISBN:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 55.5556%; height: 19.6px;\" class=\"text-end\"\u003e\u003cspan\u003e9781837290628\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e","brand":"Be Sharp","offers":[{"title":"Default Title","offer_id":53240323604787,"sku":null,"price":8000.0,"currency_code":"RSD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0686\/3873\/6691\/files\/oteque-ideas-principles-en-9062-standing-front-3000.webp?v=1776171966"},{"product_id":"a-work-in-progress-a-journal-rene-redzepi","title":"A Work in Progress: A Journal — René Redzepi","description":"\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eAbout the book\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWorld-renowned chef Rene Redzepi delivers an intimate, personal account of a year spent at his celebrated restaurant Noma.\u003c\/p\u003e\n\u003cp\u003eThe book \"A Work in Progress: A Journal\" is an exceptionally personal document of the creative processes at Noma and the challenges chefs faced during twelve months in an unspecified year of the restaurant's history. After a month-long break, Redzepi decided to keep a journal and dedicate a year to creativity and well-being at Noma. The result is an unusually honest, and often humorous, insight into the inner workings of one of the most creative minds in the world of gastronomy. This content was originally published in the bestseller \u003cem\u003eA Work in Progress\u003c\/em\u003e, first published in 2013.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eAbout the author\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eRene Redzepi became head chef and co-founder of Noma in 2003. Since then, he has grown into one of the most respected chefs of his generation, while Noma has been named the best restaurant in the world four times, and he has been included in the list of \u003cem data-start=\"949\" data-end=\"983\"\u003eTime 100 Most Influential People\u003c\/em\u003e. After launching temporary Noma pop-up residencies with his entire team in Tokyo (Japan, 2015), Sydney (Australia, 2016), and Tulum (Mexico, 2017), Redzepi returned to Denmark to reopen Noma in February 2018, after the restaurant had closed a year earlier at its original location in Copenhagen harbor. Redzepi also founded the non-profit MAD symposium in 2011 with the goal of fostering the creative potential of the global culinary community.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eReviews\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-start=\"1440\" data-end=\"1804\"\u003e\"Insightful... The creative processes in the head chef's mind, as well as the ups and downs that come with running a restaurant with huge expectations... A journal infused with humor and the warmth of team spirit. However, it's not all introspection – readers will also have the opportunity to roll up their sleeves and cook. The book concludes with twenty recipes, accompanied by extraordinary photographs by Ditte Isager.\" — FineDiningLovers.com\u003c\/p\u003e\n\u003cp data-start=\"1806\" data-end=\"1906\" data-is-last-node=\"\" data-is-only-node=\"\"\u003e\"A surprisingly personal journal about a year at the original Noma and 100 recipes.\" — \u003cem\u003eThe New York Times\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSpecifications\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ctable width=\"100%\" style=\"width: 100.036%; height: 156.75px;\"\u003e\n\u003ctbody\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 25.1548%; height: 19.5938px;\"\u003e\u003cspan class=\"float-start text-16 jost-semi-bold\"\u003eCategory:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd class=\"text-end\" style=\"width: 74.4505%; height: 19.5938px;\"\u003e\u003cspan class=\"float-end text-16 jost-regular\" style=\"color: rgb(255, 42, 0);\"\u003eBook in English\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 25.1548%; height: 19.5938px;\"\u003e\u003cspan class=\"float-start text-16 jost-semi-bold\"\u003ePublisher:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd class=\"text-end\" style=\"width: 74.4505%; height: 19.5938px;\"\u003e\u003cspan class=\"float-end text-16 jost-regular\"\u003ePhaidon\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 25.1548%; height: 19.5938px;\"\u003e\u003cspan class=\"float-start text-16 jost-semi-bold\"\u003eBinding:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd class=\"text-end\" style=\"width: 74.4505%; height: 19.5938px;\"\u003e\u003cspan class=\"float-end text-16 jost-regular\"\u003eHardcover\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 25.1548%; height: 19.5938px;\"\u003e\u003cspan class=\"float-start text-16 jost-semi-bold\"\u003eYear of publication:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd class=\"text-end\" style=\"width: 74.4505%; height: 19.5938px;\"\u003e\u003cspan\u003e2019\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 25.1548%; height: 19.5938px;\"\u003e\u003cspan class=\"float-start text-16 jost-semi-bold\"\u003eNumber of pages:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd class=\"text-end\" style=\"width: 74.4505%; height: 19.5938px;\"\u003e\u003cspan class=\"float-end text-16 jost-regular\"\u003e\u003cspan\u003e224\u003c\/span\u003e\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 25.1548%; height: 19.5938px;\"\u003e\u003cspan class=\"float-start text-16 jost-semi-bold\"\u003eFormat:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd class=\"text-end\" style=\"width: 74.4505%; height: 19.5938px;\"\u003e\u003cspan\u003e220mm x 156mm\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 25.1548%; height: 19.5938px;\"\u003e\u003cspan class=\"float-start text-16 jost-semi-bold\"\u003eWeight:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd class=\"text-end\" style=\"width: 74.4505%; height: 19.5938px;\"\u003e625g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 25.1548%; height: 19.5938px;\"\u003e\u003cspan class=\"float-start text-16 jost-semi-bold\"\u003eISBN:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd class=\"text-end\" style=\"width: 74.4505%; height: 19.5938px;\"\u003e\u003cspan\u003e9780714877549\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e","brand":"Be Sharp","offers":[{"title":"Default Title","offer_id":53244374090035,"sku":null,"price":3500.0,"currency_code":"RSD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0686\/3873\/6691\/files\/9780714877549-A-Work-in-Progress-A-Journal-3d-standing-1to1_42bb65e2-ba20-4f22-a2a9-050ae0a75055.webp?v=1776246814"},{"product_id":"brae-recipes-and-stories-from-the-restaurant-dan-hunter","title":"Brae: Recipes and stories from the restaurant — Dan Hunter","description":"\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eAbout the book\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-end=\"99\" data-start=\"0\"\u003eThe debut book from Dan Hunter, celebrated and award-winning pioneer of modern Australian cuisine.\u003c\/p\u003e\n\u003cp data-is-only-node=\"\" data-is-last-node=\"\" data-end=\"635\" data-start=\"101\"\u003eIn the countryside not far from Melbourne, chef Dan Hunter has transformed a rustic farmhouse into the award-winning restaurant Brae, one of Australia's most exciting gastronomic destinations. Brae attracts guests from all over the world with its approach to haute cuisine based on hyper-local ingredients. In this, his first book, Hunter explores the significance of place and its impact on him personally and on his unique cooking style. Set against the impressive Australian landscape, his story is brought to life with rich color photography of the food and environment.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eAbout the author\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003csection class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto R6Vx5W_threadScrollVars scroll-mb-[calc(var(--scroll-root-safe-area-inset-bottom,0px)+var(--thread-response-height))] scroll-mt-(--header-height)\" dir=\"auto\" data-turn-id=\"04ee21fb-8aa7-48af-89dd-d18a926b02fe\" data-testid=\"conversation-turn-13\" data-scroll-anchor=\"false\" data-turn=\"user\"\u003e\u003c\/section\u003e\n\u003csection class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto [content-visibility:auto] supports-[content-visibility:auto]:[contain-intrinsic-size:auto_100lvh] R6Vx5W_threadScrollVars scroll-mb-[calc(var(--scroll-root-safe-area-inset-bottom,0px)+var(--thread-response-height))] scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" dir=\"auto\" data-turn-id=\"request-69de1a34-074c-8327-af81-d4dd8b2e1ed0-1\" data-testid=\"conversation-turn-14\" data-scroll-anchor=\"false\" data-turn=\"assistant\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:var(--thread-content-margin-xs,calc(var(--spacing)*4))] @w-sm\/main:[--thread-content-margin:var(--thread-content-margin-sm,calc(var(--spacing)*6))] @w-lg\/main:[--thread-content-margin:var(--thread-content-margin-lg,calc(var(--spacing)*16))] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] @w-lg\/main:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col gap-4 grow\"\u003e\n\u003cdiv data-message-author-role=\"assistant\" data-message-id=\"56d0515f-dffd-4924-9d61-1101d7622f8d\" dir=\"auto\" data-message-model-slug=\"gpt-5-3\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal outline-none keyboard-focused:focus-ring [.text-message+\u0026amp;]:mt-1\" data-turn-start-message=\"true\" tabindex=\"0\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full wrap-break-word light markdown-new-styling\"\u003e\n\u003cp data-start=\"0\" data-end=\"502\"\u003eBrae is the vision of chef and owner Dan Hunter. Dan's culinary journey has taken him around the world, into the kitchens of some of the most esteemed restaurants, including a position as head chef at Mugaritz in Spain. Before embarking on his own project, Dan led the kitchen at the Royal Mail Hotel in Dunkeld for six years, where he developed his first intensive organic garden program and brought the restaurant to prestigious three-hat status. In December 2013, his first solo project, Brae, opened.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eReviews\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-start=\"504\" data-end=\"950\"\u003e\"A beautifully produced book... Over the past decade, London publisher Phaidon has published a series of monographs on the most influential and revolutionary international chefs of the new century, such as Spain's Ferran Adrià of elBulli, René Redzepi of Noma in Denmark, and Virgilio Martínez of Central in Peru, as well as the environments in which they create. Now Hunter and Brae have joined that company.\" — Afr.com (Australian Financial Review)\u003c\/p\u003e\n\u003cp data-start=\"952\" data-end=\"1058\"\u003e\"Chef Dan Hunter has redefined modern Australian cuisine with his exceptional restaurant Brae.\" — PrivatAir\u003c\/p\u003e\n\u003cp data-start=\"1060\" data-end=\"1135\"\u003e\"Find inspiration in recipes that come directly from the garden.\" — Domino\u003c\/p\u003e\n\u003cp data-start=\"1137\" data-end=\"1453\"\u003e\"Finally, the time has come for Hunter to commit his journey to paper: from the significance of place and its influence on him, to his unique culinary style. Set against a striking landscape, the book provides exceptionally engaging reading, further enriched by photographs of his food and the wider environment.\" — FineDiningLovers.com\u003c\/p\u003e\n\u003cp data-start=\"1455\" data-end=\"1775\" data-is-last-node=\"\" data-is-only-node=\"\"\u003e\"Dan Hunter is one of Australia's leading chefs, and in his sophisticated cookbook \u003cem data-start=\"1552\" data-end=\"1558\"\u003eBrae\u003c\/em\u003e, he shares the story of developing his first intensive organic kitchen garden... His vision is that local ingredients, when treated with respect, can inspire extraordinarily creative gastronomy.\" — EcoPhiles.com\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSpecifications\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ctable style=\"width: 100.036%; height: 156.8px;\" width=\"100%\"\u003e\n\u003ctbody\u003e\n\u003ctr style=\"height: 19.6px;\"\u003e\n\u003ctd style=\"width: 44.2287%; height: 19.6px;\"\u003e\u003cspan class=\"float-start text-16 jost-semi-bold\"\u003eCategory:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 55.5556%; height: 19.6px;\" class=\"text-end\"\u003e\u003cspan style=\"color: rgb(255, 42, 0);\" class=\"float-end text-16 jost-regular\"\u003eBook in English\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.6px;\"\u003e\n\u003ctd style=\"width: 44.2287%; height: 19.6px;\"\u003e\u003cspan class=\"float-start text-16 jost-semi-bold\"\u003eSupplier:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 55.5556%; height: 19.6px;\" class=\"text-end\"\u003e\u003cspan class=\"float-end text-16 jost-regular\"\u003ePhaidon\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.6px;\"\u003e\n\u003ctd style=\"width: 44.2287%; height: 19.6px;\"\u003e\u003cspan class=\"float-start text-16 jost-semi-bold\"\u003eBinding:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 55.5556%; height: 19.6px;\" class=\"text-end\"\u003e\u003cspan class=\"float-end text-16 jost-regular\"\u003eHardcover\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.6px;\"\u003e\n\u003ctd style=\"width: 44.2287%; height: 19.6px;\"\u003e\u003cspan class=\"float-start text-16 jost-semi-bold\"\u003eYear of publication:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 55.5556%; height: 19.6px;\" class=\"text-end\"\u003e2017\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.6px;\"\u003e\n\u003ctd style=\"width: 44.2287%; height: 19.6px;\"\u003e\u003cspan class=\"float-start text-16 jost-semi-bold\"\u003eNumber of pages:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 55.5556%; height: 19.6px;\" class=\"text-end\"\u003e256\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.6px;\"\u003e\n\u003ctd style=\"width: 44.2287%; height: 19.6px;\"\u003e\u003cspan class=\"float-start text-16 jost-semi-bold\"\u003eFormat:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 55.5556%; height: 19.6px;\" class=\"text-end\"\u003e\u003cspan\u003e290mm x 214mm\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.6px;\"\u003e\n\u003ctd style=\"width: 44.2287%; height: 19.6px;\"\u003e\u003cspan class=\"float-start text-16 jost-semi-bold\"\u003eWeight:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 55.5556%; height: 19.6px;\" class=\"text-end\"\u003e1285g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.6px;\"\u003e\n\u003ctd style=\"width: 44.2287%; height: 19.6px;\"\u003e\u003cspan class=\"float-start text-16 jost-semi-bold\"\u003eISBN:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 55.5556%; height: 19.6px;\" class=\"text-end\"\u003e\u003cspan\u003e9780714874142\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e","brand":"Be Sharp","offers":[{"title":"Default Title","offer_id":53245295493427,"sku":null,"price":7800.0,"currency_code":"RSD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0686\/3873\/6691\/files\/9780714874142-Brae-3d-standing-1to1_e18d3608-eb01-4838-a3b2-394cf46ef4d9.webp?v=1776258323"},{"product_id":"septime-la-cave-clamato-dune-ile-bertrand-grebaut-and-theophile-pourriat-with-benoit-cohen","title":"Septime: La Cave, Clamato, D'une île — Bertrand Grébaut and Théophile Pourriat, with Benoit Cohen","description":"\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eAbout the book\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-start=\"0\" data-end=\"330\"\u003eFrench cuisine for contemporary cooks. A suggestive and intimate gastronomic monograph by the duo behind one of France's most acclaimed restaurant groups – a Michelin-starred collective that has shifted French cuisine from the ceremonial and lavishness of \u003cem data-start=\"263\" data-end=\"278\"\u003ehaute cuisine\u003c\/em\u003e to a lighter, fresher, and more approachable cooking style.\u003c\/p\u003e\n\u003cp data-start=\"332\" data-end=\"911\"\u003eThis long-awaited debut book celebrates ten years of success for chef Bertrand Grébaut and his partner Théophile Pourriat. Its exceptionally inspiring recipes demonstrate how they managed to move French cuisine away from the formality and grandeur of haute cuisine. By introducing a dose of simplicity and modernity to their approach, they have gained a large following, not only through their acclaimed Parisian restaurant Septime, but also through their work at all four of their venues presented in the book. The book features a foreword by the famous chef Alain Passard and natural wine producer Thierry Puzelat.\u003cbr\u003e\u003cbr\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eAbout the author\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eBertrand Grébaut attended the famous Parisian culinary school Ferrandi. After that, he honed his skills with three-Michelin-starred chefs Joël Robuchon and Alain Passard, and in 2011, at the age of 30, together with his high school friend Théophile Pourriat, he opened the restaurant Septime in the 11th arrondissement of Paris (currently 15th on \u003cem data-start=\"1245\" data-end=\"1278\"\u003eThe World’s 50 Best Restaurants\u003c\/em\u003e list). This was followed by La Cave (a small and lively bar specializing in natural wines), Clamato (a popular seafood-focused spot), and the charming country guesthouse D'une île. The foreword is signed by Alain Passard, the legendary chef and owner of the three-Michelin-starred restaurant L'Arpège in Paris, as well as the renowned natural wine producer Thierry Puzelat from Clos du Tue Bœuf.\u003cbr\u003e\u003cbr\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eReviews\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\"A masterful work of joy and creation that shows how cultural, agricultural and culinary forces have shaped a beloved Parisian legend. It seems impossible to capture the sublime experience provided by the Septime family of restaurants in a book, and yet—here it is. Is it magic? I think that’s the only explanation.” — Alice Feiring, wine author and author of \u003cem\u003eNatural Wine for the People\u003cbr\u003e\u003cbr\u003e\u003c\/em\u003e\"Details… a new era of French cooking through recipes that emphasize simplicity and approachability.\" — \u003cem\u003eFood \u0026amp; Wine\u003c\/em\u003e\u003cbr\u003e\u003cbr\u003e\"One of France’s most admired partnerships… Grébaut and Pourriat share some of their most iconic dishes from the bistro menu of their Paris restaurant Septime, as well as from their four other venues.\" — \u003cem\u003eFine Dining Lovers\u003c\/em\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003csection data-turn=\"user\" data-scroll-anchor=\"false\" data-testid=\"conversation-turn-13\" data-turn-id=\"04ee21fb-8aa7-48af-89dd-d18a426b02fe\" dir=\"auto\" class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto R6Vx5W_threadScrollVars scroll-mb-[calc(var(--scroll-root-safe-area-inset-bottom,0px)+var(--thread-response-height))] scroll-mt-(--header-height)\"\u003e\u003c\/section\u003e\n\u003cp\u003e“Lavish.” — \u003cem\u003e425 Magazine\u003c\/em\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e“Filled with striking photography, unique anecdotes and information.” — \u003cem\u003eLe Cordon Bleu\u003c\/em\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSpecifications\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ctable width=\"100%\" style=\"width: 100.036%; height: 156.75px;\"\u003e\n\u003ctbody\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 44.2287%; height: 19.5938px;\"\u003e\u003cspan class=\"float-start text-16 jost-semi-bold\"\u003eCategory:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd class=\"text-end\" style=\"width: 55.5556%; height: 19.5938px;\"\u003e\u003cspan class=\"float-end text-16 jost-regular\" style=\"color: rgb(255, 42, 0);\"\u003eBook in English\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 44.2287%; height: 19.5938px;\"\u003e\u003cspan class=\"float-start text-16 jost-semi-bold\"\u003eSupplier:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd class=\"text-end\" style=\"width: 55.5556%; height: 19.5938px;\"\u003e\u003cspan class=\"float-end text-16 jost-regular\"\u003ePhaidon\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 44.2287%; height: 19.5938px;\"\u003e\u003cspan class=\"float-start text-16 jost-semi-bold\"\u003eBinding:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd class=\"text-end\" style=\"width: 55.5556%; height: 19.5938px;\"\u003e\u003cspan class=\"float-end text-16 jost-regular\"\u003eHardcover\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 44.2287%; height: 19.5938px;\"\u003e\u003cspan class=\"float-start text-16 jost-semi-bold\"\u003eYear of publication:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd class=\"text-end\" style=\"width: 55.5556%; height: 19.5938px;\"\u003e2021\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 44.2287%; height: 19.5938px;\"\u003e\u003cspan class=\"float-start text-16 jost-semi-bold\"\u003eNumber of pages:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd class=\"text-end\" style=\"width: 55.5556%; height: 19.5938px;\"\u003e304\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 44.2287%; height: 19.5938px;\"\u003e\u003cspan class=\"float-start text-16 jost-semi-bold\"\u003eFormat:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd class=\"text-end\" style=\"width: 55.5556%; height: 19.5938px;\"\u003e\u003cspan\u003e290mm x 250mm\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 44.2287%; height: 19.5938px;\"\u003e\u003cspan class=\"float-start text-16 jost-semi-bold\"\u003eWeight:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd class=\"text-end\" style=\"width: 55.5556%; height: 19.5938px;\"\u003e1750g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 44.2287%; height: 19.5938px;\"\u003e\u003cspan class=\"float-start text-16 jost-semi-bold\"\u003eISBN:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd class=\"text-end\" style=\"width: 55.5556%; height: 19.5938px;\"\u003e\u003cspan\u003e9781838662202\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e","brand":"Be Sharp","offers":[{"title":"Default Title","offer_id":53245946659123,"sku":null,"price":7000.0,"currency_code":"RSD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0686\/3873\/6691\/files\/septime-lacave-clamato-duneile-en-6220-standing-front-3000_dc05a2e5-506f-45be-892e-4fc6bcf8bf34.webp?v=1776260262"},{"product_id":"ana-ros-sun-and-rain","title":"Ana Ros: Sun and Rain","description":"\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eAbout the book\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-start=\"0\" data-end=\"114\"\u003eA personal monograph of a chef and the first book by the world-renowned Ana Roš of Hiša Franko restaurant in Slovenia.\u003c\/p\u003e\n\u003cp data-start=\"116\" data-end=\"648\"\u003eNestled near the Italian border, in Slovenia's remote Soča Valley, at the foot of mountains and alongside a turquoise, trout-filled river, Ana Roš tells the story of her life. Through essays, memories, recipes, and photographs, she shares the idyllic landscape that inspires her, the bounty of seasonal ingredients gathered by local foragers, stories of fishing and exploration, and the development of her inventive and sophisticated cuisine at Hiša Franko – where she has elevated Slovenian gastronomy and made a significant impact on the global culinary scene.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eAbout the author\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003csection class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto R6Vx5W_threadScrollVars scroll-mb-[calc(var(--scroll-root-safe-area-inset-bottom,0px)+var(--thread-response-height))] scroll-mt-(--header-height)\" dir=\"auto\" data-turn-id=\"04ee21fb-8aa7-48af-89dd-d18a926b02fe\" data-testid=\"conversation-turn-13\" data-scroll-anchor=\"false\" data-turn=\"user\"\u003e\u003c\/section\u003e\n\u003csection class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto [content-visibility:auto] supports-[content-visibility:auto]:[contain-intrinsic-size:auto_100lvh] R6Vx5W_threadScrollVars scroll-mb-[calc(var(--scroll-root-safe-area-inset-bottom,0px)+var(--thread-response-height))] scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" dir=\"auto\" data-turn-id=\"request-69de1a34-074c-8327-af81-d4dd8b2e1ed0-1\" data-testid=\"conversation-turn-14\" data-scroll-anchor=\"false\" data-turn=\"assistant\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:var(--thread-content-margin-xs,calc(var(--spacing)*4))] @w-sm\/main:[--thread-content-margin:var(--thread-content-margin-sm,calc(var(--spacing)*6))] @w-lg\/main:[--thread-content-margin:var(--thread-content-margin-lg,calc(var(--spacing)*16))] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] @w-lg\/main:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col gap-4 grow\"\u003e\n\u003cdiv data-message-author-role=\"assistant\" data-message-id=\"56d0515f-dffd-4924-9d61-1101d7622f8d\" dir=\"auto\" data-message-model-slug=\"gpt-5-3\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal outline-none keyboard-focused:focus-ring [.text-message+\u0026amp;]:mt-1\" data-turn-start-message=\"true\" tabindex=\"0\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden\"\u003eAna Roš is the chef of Hiša Franko, a tasting-menu restaurant in Slovenia. The restaurant had long been owned by her husband's family, and she took over the kitchen in 2000. In 2019, it ranked 38th on \u003cem data-start=\"888\" data-end=\"921\"\u003eThe World’s 50 Best Restaurants\u003c\/em\u003e list, which named her the World's Best Female Chef in 2017. Ana Roš was featured in the second season of the award-winning Netflix documentary series \u003cem data-start=\"1075\" data-end=\"1089\"\u003eChef’s Table\u003c\/em\u003e.\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden\"\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003eReviews\u003c\/span\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003cp data-start=\"1092\" data-end=\"1347\"\u003e\u003cbr\u003e“Slovenia is having a moment… which makes the book \u003cem data-start=\"1148\" data-end=\"1162\"\u003eSun and Rain\u003c\/em\u003e by renowned Slovenian chef Ana Roš particularly topical. This hefty book combines autobiography, recipes and beautiful photography… and you’ll find yourself easily inspired.” — The Times, Weekend\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-start=\"1349\" data-end=\"1441\"\u003e“Provides readers with a sense of… terroir – the land, the landscape and the local ingredients.” — WSJ. Magazine\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-start=\"1443\" data-end=\"1731\"\u003e“Beautiful, sweeping landscape shots of the Slovenian countryside coupled with exceptional food photography by Suzan Gabrijan create a rich visual counterpoint to the text… For fans of \u003cem data-start=\"1631\" data-end=\"1645\"\u003eChef’s Table\u003c\/em\u003e, gastronomic destinations, and travel photography, this is well worth a look.” — Eater\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-start=\"1733\" data-end=\"2162\"\u003e“With an original style that blends diary, memoir and cookbook, acclaimed Slovenian chef Ana Roš shares stories and recipes from the remote Soča valley, near the Italian border, where she grew up and today runs the world’s 38th best restaurant, Hiša Franko. Recipes are based on local ingredients from the valley, so expect dishes such as beef tongue with oyster mayonnaise and hay-baked potato.” — The Financial Times, \u003cem data-start=\"2143\" data-end=\"2160\"\u003eHow to Spend It\u003cbr\u003e\u003cbr\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-start=\"2164\" data-end=\"2440\"\u003e“Eastern Europe’s dining scene is as complex as its history… \u003cem data-start=\"2247\" data-end=\"2261\"\u003eSun and Rain\u003c\/em\u003e by Ana Roš details the chef’s life through recipes such as milk and honey pudding, as well as anecdotes about fishing for trout and foraging in the beautiful Soča Valley.” — Food \u0026amp; Travel\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-start=\"2442\" data-end=\"2612\" data-is-last-node=\"\" data-is-only-node=\"\"\u003e“Ana Roš’s debut cookbook is a visual feast… her meticulously arranged dishes are paired with photographs that evoke the beauty of the remote Slovenian countryside.” — Galerie\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSpecifications\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ctable style=\"width: 100.036%; height: 156.75px;\" width=\"100%\"\u003e\n\u003ctbody\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 44.2287%; height: 19.5938px;\"\u003e\u003cspan class=\"float-start text-16 jost-semi-bold\"\u003eCategory:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 55.5556%; height: 19.5938px;\" class=\"text-end\"\u003e\u003cspan style=\"color: rgb(255, 42, 0);\" class=\"float-end text-16 jost-regular\"\u003eBook in English\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 44.2287%; height: 19.5938px;\"\u003e\u003cspan class=\"float-start text-16 jost-semi-bold\"\u003eSupplier:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 55.5556%; height: 19.5938px;\" class=\"text-end\"\u003e\u003cspan class=\"float-end text-16 jost-regular\"\u003ePhaidon\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 44.2287%; height: 19.5938px;\"\u003e\u003cspan class=\"float-start text-16 jost-semi-bold\"\u003eBinding:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 55.5556%; height: 19.5938px;\" class=\"text-end\"\u003e\u003cspan class=\"float-end text-16 jost-regular\"\u003eHardcover\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 44.2287%; height: 19.5938px;\"\u003e\u003cspan class=\"float-start text-16 jost-semi-bold\"\u003eYear of publication:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 55.5556%; height: 19.5938px;\" class=\"text-end\"\u003e\u003cspan\u003e2020\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 44.2287%; height: 19.5938px;\"\u003e\u003cspan class=\"float-start text-16 jost-semi-bold\"\u003eNumber of pages:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 55.5556%; height: 19.5938px;\" class=\"text-end\"\u003e256\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 44.2287%; height: 19.5938px;\"\u003e\u003cspan class=\"float-start text-16 jost-semi-bold\"\u003eFormat:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 55.5556%; height: 19.5938px;\" class=\"text-end\"\u003e\u003cspan\u003e290mm x 214mm\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 44.2287%; height: 19.5938px;\"\u003e\u003cspan class=\"float-start text-16 jost-semi-bold\"\u003eWeight:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 55.5556%; height: 19.5938px;\" class=\"text-end\"\u003e1290g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 44.2287%; height: 19.5938px;\"\u003e\u003cspan class=\"float-start text-16 jost-semi-bold\"\u003eISBN:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 55.5556%; height: 19.5938px;\" class=\"text-end\"\u003e\u003cspan\u003e9780714879307\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e","brand":"Be Sharp","offers":[{"title":"Default Title","offer_id":53249381237043,"sku":null,"price":7000.0,"currency_code":"RSD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0686\/3873\/6691\/files\/9780714879307-Ana-Ros-3d-standing-1to1_96bc8cc0-a68b-4786-818c-64bcc127d77e.webp?v=1776324143"},{"product_id":"central-virgilio-martinez-with-nicholas-gill","title":"Central — Virgilio Martinez","description":"\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eAbout the book\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-start=\"0\" data-end=\"135\"\u003eThe exceptional cuisine of Peruvian chef Virgilio Martinez from Central restaurant, one of the most acclaimed new talents in the gastronomic world.\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-start=\"137\" data-end=\"546\"\u003eThis exceptional monograph by acclaimed Peruvian chef Virgilio Martinez traces the innovative and exciting tasting menu of his signature restaurant, Central, in Lima. Organized by altitude, each chapter highlights recipes, ingredients, and documentary photographs, alongside personal essays. His travels and life as a chef are driven by an insatiable curiosity and a passion for the biodiversity of his country.\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-start=\"548\" data-end=\"599\"\u003e\"At Central, we cook ecosystems.\" — Virgilio Martinez\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eAbout the author\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003csection data-turn=\"user\" data-scroll-anchor=\"false\" data-testid=\"conversation-turn-13\" data-turn-id=\"04ee21fb-8aa7-48af-89dd-d18a926b02fe\" dir=\"auto\" class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto R6Vx5W_threadScrollVars scroll-mb-[calc(var(--scroll-root-safe-area-inset-bottom,0px)+var(--thread-response-height))] scroll-mt-(--header-height)\"\u003e\u003c\/section\u003e\n\u003csection data-turn=\"assistant\" data-scroll-anchor=\"false\" data-testid=\"conversation-turn-14\" data-turn-id=\"request-69de1a34-074c-8327-af81-d4dd8b2e1ed0-1\" dir=\"auto\" class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto [content-visibility:auto] supports-[content-visibility:auto]:[contain-intrinsic-size:auto_100lvh] R6Vx5W_threadScrollVars scroll-mb-[calc(var(--scroll-root-safe-area-inset-bottom,0px)+var(--thread-response-height))] scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:var(--thread-content-margin-xs,calc(var(--spacing)*4))] @w-sm\/main:[--thread-content-margin:var(--thread-content-margin-sm,calc(var(--spacing)*6))] @w-lg\/main:[--thread-content-margin:var(--thread-content-margin-lg,calc(var(--spacing)*16))] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] @w-lg\/main:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col gap-4 grow\"\u003e\n\u003cdiv data-turn-start-message=\"true\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal outline-none keyboard-focused:focus-ring [.text-message+\u0026amp;]:mt-1\" data-message-model-slug=\"gpt-5-3\" dir=\"auto\" data-message-id=\"56d0515f-dffd-4924-9d61-1101d7622f8d\" data-message-author-role=\"assistant\" tabindex=\"0\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden\"\u003eVirgilio Martinez has worked in restaurants around the world, and in 2009 he opened Central in Lima. In 2013, he was first listed among \u003cem data-start=\"737\" data-end=\"770\"\u003eThe World's 50 Best Restaurants\u003c\/em\u003e, and in 2015 he reached 4th place and was named the best chef in Latin America. He is the founder of the Mater Iniciativa, which documents Peru's indigenous ingredients. In London, he runs the restaurants Lima and Lima Floral. He lives in Peru.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003eReviews\u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden\"\u003e\n\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden\"\u003e\n\u003cp\u003e\"For hundreds of years, Peruvian biodiversity has been a hidden treasure of thousands of unique ingredients. Today, in the Peruvian Amazon, deserts, Andes, Altiplano, and all these ecosystems, some ingredients, such as quinoa and native cacao, are already traveling worldwide. A small group of chefs wanted to explore the potential of each ingredient and each environment of Peru more deeply than ever — listening, smelling, touching, and learning — through a cooking style that is completely modern, unique, and Peruvian. Leading the creativity of this young and free generation of chefs is Virgilio Martínez. If you want to discover Peru and its treasures in their most contemporary form, to feel our unique biodiversity, celebrate the multicultural society, and taste the spirit of young Peruvians proud of their culture, this book is the perfect way to do so. In Central, Virgilio will take you on a journey from the Pacific Ocean to the high Andes, revealing the magic of Peru's ingredients.\" — Gaston Acurio, Astrid \u0026amp; Gastón (Lima, Peru)\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\"Central is about Virgilio's desire to tell the story of a collective aspiration, as well as a passion stemming from history, through a personal impulse. His book exudes an authority achieved through culture and creativity.\" — Andoni Luis Aduriz, Mugaritz (San Sebastian, Spain)\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSpecifications\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ctable width=\"100%\" style=\"width: 100.036%; height: 156.75px;\"\u003e\n\u003ctbody\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 44.2287%; height: 19.5938px;\"\u003e\u003cspan class=\"float-start text-16 jost-semi-bold\"\u003eCategory:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd class=\"text-end\" style=\"width: 55.5556%; height: 19.5938px;\"\u003e\u003cspan class=\"float-end text-16 jost-regular\" style=\"color: rgb(255, 42, 0);\"\u003eBook in English\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 44.2287%; height: 19.5938px;\"\u003e\u003cspan class=\"float-start text-16 jost-semi-bold\"\u003ePublisher:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd class=\"text-end\" style=\"width: 55.5556%; height: 19.5938px;\"\u003e\u003cspan class=\"float-end text-16 jost-regular\"\u003ePhaidon\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 44.2287%; height: 19.5938px;\"\u003e\u003cspan class=\"float-start text-16 jost-semi-bold\"\u003eBinding:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd class=\"text-end\" style=\"width: 55.5556%; height: 19.5938px;\"\u003e\u003cspan class=\"float-end text-16 jost-regular\"\u003eHardcover\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 44.2287%; height: 19.5938px;\"\u003e\u003cspan class=\"float-start text-16 jost-semi-bold\"\u003eYear of Publication:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd class=\"text-end\" style=\"width: 55.5556%; height: 19.5938px;\"\u003e\u003cspan\u003e2016\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 44.2287%; height: 19.5938px;\"\u003e\u003cspan class=\"float-start text-16 jost-semi-bold\"\u003eNumber of Pages:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd class=\"text-end\" style=\"width: 55.5556%; height: 19.5938px;\"\u003e288\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 44.2287%; height: 19.5938px;\"\u003e\u003cspan class=\"float-start text-16 jost-semi-bold\"\u003eFormat:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd class=\"text-end\" style=\"width: 55.5556%; height: 19.5938px;\"\u003e\u003cspan\u003e290mm x 250mm\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 44.2287%; height: 19.5938px;\"\u003e\u003cspan class=\"float-start text-16 jost-semi-bold\"\u003eWeight:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd class=\"text-end\" style=\"width: 55.5556%; height: 19.5938px;\"\u003e1500g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 44.2287%; height: 19.5938px;\"\u003e\u003cspan class=\"float-start text-16 jost-semi-bold\"\u003eISBN:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd class=\"text-end\" style=\"width: 55.5556%; height: 19.5938px;\"\u003e\u003cspan\u003e9780714872803\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e","brand":"Be Sharp","offers":[{"title":"Default Title","offer_id":53249464336691,"sku":null,"price":7800.0,"currency_code":"RSD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0686\/3873\/6691\/files\/9780714872803-Central-3d-standing-1to1_8cb48160-05a8-44fc-bce3-17289fde43f8.webp?v=1776324826"},{"product_id":"bao-erchen-chang","title":"Bao — Erchen Chang, Shing Tat Chung, and Wai Ting Chung","description":"\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eAbout the Book\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-start=\"0\" data-end=\"204\"\u003eThe first cookbook from London's iconic BAO restaurant brings the taste of Taiwanese culinary culture through 100 signature recipes for steamed buns, noodles, \u003cem data-start=\"159\" data-end=\"169\"\u003exiao chi\u003c\/em\u003e, fried chicken, and much more.\u003c\/p\u003e\n\u003cp data-start=\"206\" data-end=\"609\"\u003eFrom its humble beginnings as a street food stall in London, BAO has garnered a loyal fan base thanks to its Taiwan-inspired cuisine and distinctive, modern design. Their first book reveals the \"secret\" recipes behind 100 of their most beloved dishes – from the traditional steamed buns they are named after, to Taiwanese fried chicken, warming beef noodle dishes, and various snacks like \u003cem data-start=\"598\" data-end=\"608\"\u003exiao chi\u003c\/em\u003e.\u003c\/p\u003e\n\u003cp data-start=\"611\" data-end=\"881\"\u003eEach BAO restaurant reflects a unique aspect of Taiwanese food culture. The book follows this idea through chapters that explore the inspiration for each location – from Taipei's night markets and grill restaurants, to noodle shops and cafes – alongside their creative interpretation.\u003c\/p\u003e\n\u003cp data-start=\"883\" data-end=\"1070\"\u003ePart cookbook, part manifesto, the BAO book combines delicious recipes, vibrant stories, striking photography, and playful illustrations to inspire both loyal fans and curious home cooks.\u003c\/p\u003e\n\u003cp data-start=\"1072\" data-end=\"1113\"\u003e\u003cstrong data-start=\"1072\" data-end=\"1113\"\u003eChapters and featured dishes include:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"1114\" data-end=\"1659\"\u003e\n\u003cli data-section-id=\"13j3mbf\" data-start=\"1114\" data-end=\"1220\"\u003e\n\u003cstrong data-start=\"1116\" data-end=\"1123\"\u003eBAO\u003c\/strong\u003e – Classic Pork BAO, Daikon BAO, Black Cod BAO, Short Rib BAO\u003c\/li\u003e\n\u003cli data-section-id=\"1998nir\" data-start=\"1221\" data-end=\"1313\"\u003e\n\u003cstrong data-start=\"1223\" data-end=\"1235\"\u003eXiao Chi\u003c\/strong\u003e – Taiwanese Fried Chicken, Sweet Potato Chips with Plum Ketchup\u003c\/li\u003e\n\u003cli data-section-id=\"1iv2c17\" data-start=\"1314\" data-end=\"1400\"\u003e\n\u003cstrong data-start=\"1316\" data-end=\"1331\"\u003eGrill House\u003c\/strong\u003e – Chili Chicken Wings, Beef Heart Skewers with Shacha Sauce\u003c\/li\u003e\n\u003cli data-section-id=\"syr4wf\" data-start=\"1401\" data-end=\"1489\"\u003e\n\u003cstrong data-start=\"1403\" data-end=\"1421\"\u003eTaiwanese Café\u003c\/strong\u003e – Dan Bing (Taiwanese Pancakes), Taro Congee with Crispy Shallots\u003c\/li\u003e\n\u003cli data-section-id=\"1ac70cs\" data-start=\"1490\" data-end=\"1590\"\u003e\n\u003cstrong data-start=\"1492\" data-end=\"1507\"\u003eNoodle Shop\u003c\/strong\u003e – Slow-Cooked Beef Cheek and Rib Noodles, Dan Dan Noodles with Tofu\u003c\/li\u003e\n\u003cli data-section-id=\"z92kcr\" data-start=\"1591\" data-end=\"1659\"\u003e\n\u003cstrong data-start=\"1593\" data-end=\"1601\"\u003eDrinks\u003c\/strong\u003e – Peanut Milk, Melon Sour, Foam Tea\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eAbout the Author\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003csection class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto R6Vx5W_threadScrollVars scroll-mb-[calc(var(--scroll-root-safe-area-inset-bottom,0px)+var(--thread-response-height))] scroll-mt-(--header-height)\" dir=\"auto\" data-turn-id=\"04ee21fb-8aa7-48ad-89dd-d18a926b02fe\" data-testid=\"conversation-turn-13\" data-scroll-anchor=\"false\" data-turn=\"user\"\u003e\u003c\/section\u003e\n\u003csection class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto [content-visibility:auto] supports-[content-visibility:auto]:[contain-intrinsic-size:auto_100lvh] R6Vx5W_threadScrollVars scroll-mb-[calc(var(--scroll-root-safe-area-inset-bottom,0px)+var(--thread-response-height))] scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" dir=\"auto\" data-turn-id=\"request-69de1a34-074c-8327-af81-d4dd8b2e1ed0-1\" data-testid=\"conversation-turn-14\" data-scroll-anchor=\"false\" data-turn=\"assistant\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:var(--thread-content-margin-xs,calc(var(--spacing)*4))] @w-sm\/main:[--thread-content-margin:var(--thread-content-margin-sm,calc(var(--spacing)*6))] @w-lg\/main:[--thread-content-margin:var(--thread-content-margin-lg,calc(var(--spacing)*16))] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] @w-lg\/main:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col gap-4 grow\"\u003e\n\u003cdiv data-message-author-role=\"assistant\" data-message-id=\"56d0515f-dffd-4924-9d61-1101d7622f8d\" dir=\"auto\" data-message-model-slug=\"gpt-5-3\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal outline-none keyboard-focused:focus-ring [.text-message+\u0026amp;]:mt-1\" data-turn-start-message=\"true\" tabindex=\"0\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden\"\u003e\n\u003cp\u003eErchen Chang, Shing Tat Chung, and Wai Ting Chung are the creative force behind BAO. Siblings Shing Tat and Wai Ting were born in Nottingham to a Hong Kong-origin family who ran Cantonese restaurants, while Erchen spent her childhood in Taipei before moving to the UK at 14. The trio conceived BAO in 2013 during a joint trip through Taiwan, inspired by the informal street food and culinary traditions they discovered there.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden\"\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003eReviews\u003c\/span\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden\"\u003e\n\u003cp data-start=\"2132\" data-end=\"2189\"\u003e \u003c\/p\u003e\n\u003cp data-start=\"2132\" data-end=\"2189\"\u003e“A gastronomic empire with cult status.” — The Times\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-start=\"2132\" data-end=\"2189\"\u003e“Immerse yourself in the quirky and fascinating world of Taiwanese restaurant BAO through this book, showcasing its journey and most exciting cult recipes.” — ES Magazine, The Evening Standard\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-start=\"2132\" data-end=\"2189\"\u003e“Rewarding recipes…the book delves deeply into the meticulously crafted and strongly branded world of the restaurant.” — Esquire\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-start=\"2132\" data-end=\"2189\"\u003e“BAO’s debut cookbook unveils their most closely guarded culinary secrets.” — The Independent\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-start=\"2132\" data-end=\"2189\"\u003e“How three art students built London’s best bao restaurants.” — Apollo\u003cbr\u003e\u003cbr\u003e“A book for all BAO fans.” — Delish\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-start=\"2132\" data-end=\"2189\"\u003e“Mouth-watering photography.” — Tasting Table\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-start=\"2132\" data-end=\"2189\"\u003e“Layered, complex, but extremely rewarding recipes.” — Library Journal\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-start=\"2132\" data-end=\"2189\"\u003e“A stylish and inviting debut from the creative team behind London’s BAO restaurants – part cookbook, part manifesto.” — Publishers Weekly\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-start=\"2132\" data-end=\"2189\"\u003e“A cookbook-manifesto.” — Courier\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSpecifications\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ctable style=\"width: 100.036%; height: 156.75px;\" width=\"100%\"\u003e\n\u003ctbody\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 44.2287%; height: 19.5938px;\"\u003e\u003cspan class=\"float-start text-16 jost-semi-bold\"\u003eCategory:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 55.5556%; height: 19.5938px;\" class=\"text-end\"\u003e\u003cspan style=\"color: rgb(255, 42, 0);\" class=\"float-end text-16 jost-regular\"\u003eBook in English\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 44.2287%; height: 19.5938px;\"\u003e\u003cspan class=\"float-start text-16 jost-semi-bold\"\u003eSupplier:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 55.5556%; height: 19.5938px;\" class=\"text-end\"\u003e\u003cspan class=\"float-end text-16 jost-regular\"\u003ePhaidon\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 44.2287%; height: 19.5938px;\"\u003e\u003cspan class=\"float-start text-16 jost-semi-bold\"\u003eBinding:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 55.5556%; height: 19.5938px;\" class=\"text-end\"\u003e\u003cspan class=\"float-end text-16 jost-regular\"\u003eHardcover\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 44.2287%; height: 19.5938px;\"\u003e\u003cspan class=\"float-start text-16 jost-semi-bold\"\u003ePublication Year:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 55.5556%; height: 19.5938px;\" class=\"text-end\"\u003e\u003cspan\u003e2023\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 44.2287%; height: 19.5938px;\"\u003e\u003cspan class=\"float-start text-16 jost-semi-bold\"\u003eNumber of Pages:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 55.5556%; height: 19.5938px;\" class=\"text-end\"\u003e240\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 44.2287%; height: 19.5938px;\"\u003e\u003cspan class=\"float-start text-16 jost-semi-bold\"\u003eFormat:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 55.5556%; height: 19.5938px;\" class=\"text-end\"\u003e\u003cspan\u003e270mm x 205mm\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 44.2287%; height: 19.5938px;\"\u003e\u003cspan class=\"float-start text-16 jost-semi-bold\"\u003eWeight:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 55.5556%; height: 19.5938px;\" class=\"text-end\"\u003e1080g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 44.2287%; height: 19.5938px;\"\u003e\u003cspan class=\"float-start text-16 jost-semi-bold\"\u003eISBN:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 55.5556%; height: 19.5938px;\" class=\"text-end\"\u003e\u003cspan\u003e9781838666200\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e","brand":"Be Sharp","offers":[{"title":"Default Title","offer_id":53249529643315,"sku":null,"price":5300.0,"currency_code":"RSD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0686\/3873\/6691\/files\/bao-en-6620-standing-3000_1c4c2154-aaa7-46d0-bf8c-34448b2181c0.webp?v=1776328582"},{"product_id":"slippurinn-recipes-and-stories-from-iceland-gisli-matt","title":"Slippurinn: Recipes and Stories from Iceland — Gísli Matt","description":"\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eAbout the book\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe debut book by rising chef Gísli Matt of Slippurinn restaurant, an internationally recognised gastronomic destination in Iceland's Vestmannaeyjar archipelago.\u003c\/p\u003e\n\u003cp\u003eChef Gísli Matt built Slippurinn with his family in a historic former shipyard building in a small town whose landscape was forever changed during the 1973 volcanic eruption. In this extraordinary setting, where plants grow on mountains formed from lava, Gísli has created a menu that simultaneously honours local tradition and pushes the boundaries of contemporary cuisine.\u003c\/p\u003e\n\u003cp\u003eToday, Gísli is forging his own path in gastronomy. He has attracted the attention of the global culinary elite, including Ruth Reichl and Diana Henry, and his first book reflects a thorough exploration of traditional Icelandic dishes, aiming to preserve local culinary knowledge while applying a modern approach – creating a cuisine that delights both locals and food lovers worldwide.\u003c\/p\u003e\n\u003cp\u003eThe book takes the reader straight into the heart of his fascinating culinary world and island life. It is intended for lovers of Nordic culture, as well as anyone who appreciates excellent gastronomy.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eAbout the author\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003csection class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto R6Vx5W_threadScrollVars scroll-mb-[calc(var(--scroll-root-safe-area-inset-bottom,0px)+var(--thread-response-height))] scroll-mt-(--header-height)\" dir=\"auto\" data-turn-id=\"04ee21fb-8aa7-48af-89dd-d18a926b02fe\" data-testid=\"conversation-turn-13\" data-scroll-anchor=\"false\" data-turn=\"user\"\u003e\u003c\/section\u003e\n\u003csection class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto [content-visibility:auto] supports-[content-visibility:auto]:[contain-intrinsic-size:auto_100lvh] R6Vx5W_threadScrollVars scroll-mb-[calc(var(--scroll-root-safe-area-inset-bottom,0px)+var(--thread-response-height))] scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" dir=\"auto\" data-turn-id=\"request-69de1a34-074c-8327-af81-d4dd8b2e1ed0-1\" data-testid=\"conversation-turn-14\" data-scroll-anchor=\"false\" data-turn=\"assistant\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:var(--thread-content-margin-xs,calc(var(--spacing)*4))] @w-sm\/main:[--thread-content-margin:var(--thread-content-margin-sm,calc(var(--spacing)*6))] @w-lg\/main:[--thread-content-margin:var(--thread-content-margin-lg,calc(var(--spacing)*16))] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] @w-lg\/main:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col gap-4 grow\"\u003e\n\u003cdiv data-message-author-role=\"assistant\" data-message-id=\"56d0515f-dffd-4924-9d61-1101d7622f8d\" dir=\"auto\" data-message-model-slug=\"gpt-5-3\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal outline-none keyboard-focused:focus-ring [.text-message+\u0026amp;]:mt-1\" data-turn-start-message=\"true\" tabindex=\"0\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden\"\u003e\n\u003cp data-end=\"1335\" data-start=\"1120\"\u003eGísli Matt (born 1989) comes from Vestmannaeyjar, from a family with a long tradition of chefs and fishermen. After schooling and working in restaurants around the world, he decided to open his own restaurant with his family.\u003c\/p\u003e\n\u003cp data-end=\"1335\" data-start=\"1120\"\u003e\u003cbr\u003eHis idea was to create a special place with a relaxed and warm atmosphere, operating only during the summer and exclusively using seasonal ingredients from the island. In 2012, Slippurinn opened its doors, and his dream became a reality.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden\"\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003eReviews\u003c\/span\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden\"\u003e\n\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden\"\u003e\n\u003cp\u003e“Eating at Slippurinn is pure bliss. To have Mat’s recipes is a gift.” — Diana Henry\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e“Gísli Matt has gained international attention for his modern and inventive cuisine that respects the local volcanic terroir. The book introduces the reader to his world and depicts the reality of island life.” — Fine Dining Lovers\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e“Expect demanding recipes… that might just make you want to travel to Iceland.” — Time Out\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e“A celebration of traditional Icelandic cuisine and culture.” — Daily Beast\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSpecifications\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ctable style=\"width: 100.036%; height: 156.75px;\" width=\"100%\"\u003e\n\u003ctbody\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 44.2287%; height: 19.5938px;\"\u003e\u003cspan class=\"float-start text-16 jost-semi-bold\"\u003eCategory:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 55.5556%; height: 19.5938px;\" class=\"text-end\"\u003e\u003cspan style=\"color: rgb(255, 42, 0);\" class=\"float-end text-16 jost-regular\"\u003eBook in English\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 44.2287%; height: 19.5938px;\"\u003e\u003cspan class=\"float-start text-16 jost-semi-bold\"\u003ePublisher:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 55.5556%; height: 19.5938px;\" class=\"text-end\"\u003e\u003cspan class=\"float-end text-16 jost-regular\"\u003ePhaidon\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 44.2287%; height: 19.5938px;\"\u003e\u003cspan class=\"float-start text-16 jost-semi-bold\"\u003eBinding:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 55.5556%; height: 19.5938px;\" class=\"text-end\"\u003e\u003cspan class=\"float-end text-16 jost-regular\"\u003eHardcover\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 44.2287%; height: 19.5938px;\"\u003e\u003cspan class=\"float-start text-16 jost-semi-bold\"\u003eYear of publication:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 55.5556%; height: 19.5938px;\" class=\"text-end\"\u003e\u003cspan\u003e2021\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 44.2287%; height: 19.5938px;\"\u003e\u003cspan class=\"float-start text-16 jost-semi-bold\"\u003eNumber of pages:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 55.5556%; height: 19.5938px;\" class=\"text-end\"\u003e256\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 44.2287%; height: 19.5938px;\"\u003e\u003cspan class=\"float-start text-16 jost-semi-bold\"\u003eFormat:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 55.5556%; height: 19.5938px;\" class=\"text-end\"\u003e\u003cspan\u003e270mm x 205mm\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 44.2287%; height: 19.5938px;\"\u003e\u003cspan class=\"float-start text-16 jost-semi-bold\"\u003eWeight:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 55.5556%; height: 19.5938px;\" class=\"text-end\"\u003e1230g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 44.2287%; height: 19.5938px;\"\u003e\u003cspan class=\"float-start text-16 jost-semi-bold\"\u003eISBN:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 55.5556%; height: 19.5938px;\" class=\"text-end\"\u003e\u003cspan\u003e9781838663117\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e","brand":"Be Sharp","offers":[{"title":"Default Title","offer_id":53249548812595,"sku":null,"price":7000.0,"currency_code":"RSD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0686\/3873\/6691\/files\/slippurinn-recipes-and-stories-from-iceland-en-6311-3d-standing-1500_cbeee1c2-ad9c-4998-8599-f8f801edfba0.webp?v=1776329575"},{"product_id":"odette-terroir-to-table-heart-to-plate-a-cookbook-julien-royer","title":"Odette: Terroir to Table, Heart to Plate [A Cookbook] — Julien Royer","description":"\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eAbout the book\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-start=\"0\" data-end=\"191\"\u003eFrom acclaimed chef Julien Royer, a celebration of heritage, seasonality, and terroir that reflects the spirit of Odette, his three-Michelin-starred restaurant at the National Gallery Singapore.\u003c\/p\u003e\n\u003cp data-start=\"193\" data-end=\"384\"\u003e“This book invites us into the intimate and generous world of Odette, where each page conveys the magic that continues to inspire chefs worldwide.” – Jorge Vallejo, Chef and Owner of \u003cem\u003eQuintonil\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-start=\"386\" data-end=\"801\"\u003eAs the chef and owner of Odette – one of Asia’s most acclaimed restaurants and a perennial member of \u003cem data-start=\"479\" data-end=\"512\"\u003eThe World’s 50 Best Restaurants\u003c\/em\u003e list – Julien Royer combines French technique with Southeast Asian terroir, creating a cuisine defined by elegance, clarity, and emotional depth. Named after his beloved grandmother, Odette attracts diners from all over the world with its refreshing approach to modern haute cuisine.\u003c\/p\u003e\n\u003cp data-start=\"803\" data-end=\"1314\"\u003e\u003cem data-start=\"803\" data-end=\"854\"\u003eOdette: Terroir to Table, Heart to Plate\u003c\/em\u003e is an intimate and elegant dedication to the people, places, and philosophies that have shaped Royer’s culinary journey. The book begins with a series of deeply personal essays that explore his childhood in rural France, the culinary influences that shaped him, and the values that guide his restaurant – from hospitality and mentorship to design and storytelling. Together, these stories provide insight into a creative process based on memories, emotions, and the pursuit of excellence.\u003c\/p\u003e\n\u003cp data-start=\"1316\" data-end=\"1745\"\u003eThe second part of the book features over 80 recipes, arranged to follow the rhythm of a meal at Odette – from playful appetizers, through vegetables, fish and seafood, meat and poultry, to desserts. Iconic dishes such as Mushroom Tea with Sabayon, Smoked Rosemary Organic Egg, Pigeon with Beetroot and Cherry, and \u003cem\u003eMarukyo Uni\u003c\/em\u003e are presented with stunning photographs and essays that reveal the inspiration behind each plate.\u003c\/p\u003e\n\u003cp data-start=\"1747\" data-end=\"1981\"\u003eThe book itself is an exceptional design object, with a striking cover and a color palette that reflects the restaurant’s distinctive aesthetic. The photographs not only showcase the finished dishes – they reveal the process, intention, and quiet choreography of the kitchen.\u003c\/p\u003e\n\u003cp data-start=\"1983\" data-end=\"2170\"\u003eVisually impressive and narratively rich, \u003cem data-start=\"2023\" data-end=\"2065\"\u003eOdette: Terroir to Table, Heart to Plate\u003c\/em\u003e is an important record of one of the key restaurants of our time and a portrait of a chef at the peak of his career.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eAbout the author\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003csection class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto R6Vx5W_threadScrollVars scroll-mb-[calc(var(--scroll-root-safe-area-inset-bottom,0px)+var(--thread-response-height))] scroll-mt-(--header-height)\" dir=\"auto\" data-turn-id=\"04ee21fb-8aa7-48af-89dd-d18a926b02fe\" data-testid=\"conversation-turn-13\" data-scroll-anchor=\"false\" data-turn=\"user\"\u003e\u003c\/section\u003e\n\u003csection class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto [content-visibility:auto] supports-[content-visibility:auto]:[contain-intrinsic-size:auto_100lvh] R6Vx5W_threadScrollVars scroll-mb-[calc(var(--scroll-root-safe-area-inset-bottom,0px)+var(--thread-response-height))] scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" dir=\"auto\" data-turn-id=\"request-69de1a34-074c-8327-af81-d4dd8b2e1ed0-1\" data-testid=\"conversation-turn-14\" data-scroll-anchor=\"false\" data-turn=\"assistant\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:var(--thread-content-margin-xs,calc(var(--spacing)*4))] @w-sm\/main:[--thread-content-margin:var(--thread-content-margin-sm,calc(var(--spacing)*6))] @w-lg\/main:[--thread-content-margin:var(--thread-content-margin-lg,calc(var(--spacing)*16))] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] @w-lg\/main:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col gap-4 grow\"\u003e\n\u003cdiv data-message-author-role=\"assistant\" data-message-id=\"56d0515f-dffd-4924-9d61-1101d7622f8d\" dir=\"auto\" data-message-model-slug=\"gpt-5-3\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal outline-none keyboard-focused:focus-ring [.text-message+\u0026amp;]:mt-1\" data-turn-start-message=\"true\" tabindex=\"0\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden\"\u003e\n\u003cp\u003eJulien Royer is the chef of Odette, a three-Michelin-starred restaurant in Singapore. The restaurant is regularly featured on \u003cem data-start=\"2294\" data-end=\"2327\"\u003eThe World’s 50 Best Restaurants\u003c\/em\u003e list and has won the \u003cem data-start=\"2350\" data-end=\"2370\"\u003eArt of Hospitality\u003c\/em\u003e and \u003cem data-start=\"2373\" data-end=\"2388\"\u003eChefs’ Choice\u003c\/em\u003e awards. Hailing from Cantal, France, Royer is also the chef of Claudine in Singapore and Louise in Hong Kong, and is considered one of the most influential chefs in the world.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003eReviews\u003c\/span\u003e\u003c\/strong\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003cp\u003e“The story of Odette deeply reflects its creator, Julien Royer, a man of exceptional human qualities who has transformed his roots into a calling defined by integrity and love. Inspired by the guidance of his grandmother Odette, he has created a place where consistency, flavor, and respect are the foundation of hospitality and life. This book introduces us to that intimate and generous world, where each page conveys the magic that continues to inspire chefs worldwide.” – Jorge Vallejo\u003c\/p\u003e\n\u003cp\u003e“More than just a cookbook, Odette is a story filled with tenderness and pride. It is a hymn to emotion, memory, and scent; a celebration that reconnects us with the deep roots of culinary art. Through these pages, a cuisine that is vibrant, honest, and generous is revealed – a reflection of the one who creates it daily, with art, passion, and humility.” – Mauro Colagreco\u003c\/p\u003e\n\u003cp\u003e“Cuisine, through all the senses it engages, has the power to charm, surprise, delight, and move. This is precisely the feeling evoked by Julien Royer's cuisine, which you will discover in these pages… If cooking is, in its essence, an act of sharing, friendship, and transmission of knowledge, then Julien embodies these values with elegance and humility, and I am proud to call him a friend.” – Anne-Sophie Pic\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003eSpecifications\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ctable style=\"width: 100.036%; height: 156.75px;\" width=\"100%\"\u003e\n\u003ctbody\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 44.2287%; height: 19.5938px;\"\u003e\u003cspan class=\"float-start text-16 jost-semi-bold\"\u003eCategory:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 55.5556%; height: 19.5938px;\" class=\"text-end\"\u003e\u003cspan style=\"color: rgb(255, 42, 0);\" class=\"float-end text-16 jost-regular\"\u003eEnglish language book\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 44.2287%; height: 19.5938px;\"\u003eSupplier:\u003c\/td\u003e\n\u003ctd style=\"width: 55.5556%; height: 19.5938px;\" class=\"text-end\"\u003e\u003cspan class=\"float-end text-16 jost-regular\"\u003ePhaidon\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 44.2287%; height: 19.5938px;\"\u003e\u003cspan class=\"float-start text-16 jost-semi-bold\"\u003eBinding:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 55.5556%; height: 19.5938px;\" class=\"text-end\"\u003e\u003cspan class=\"float-end text-16 jost-regular\"\u003eHardcover\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 44.2287%; height: 19.5938px;\"\u003e\u003cspan class=\"float-start text-16 jost-semi-bold\"\u003eYear of publication:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 55.5556%; height: 19.5938px;\" class=\"text-end\"\u003e\u003cspan\u003e2026\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 44.2287%; height: 19.5938px;\"\u003e\u003cspan class=\"float-start text-16 jost-semi-bold\"\u003eNumber of pages:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 55.5556%; height: 19.5938px;\" class=\"text-end\"\u003e272\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 44.2287%; height: 19.5938px;\"\u003e\u003cspan class=\"float-start text-16 jost-semi-bold\"\u003eFormat:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 55.5556%; height: 19.5938px;\" class=\"text-end\"\u003e\u003cspan\u003e290mm x 214mm\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 44.2287%; height: 19.5938px;\"\u003e\u003cspan class=\"float-start text-16 jost-semi-bold\"\u003eWeight:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 55.5556%; height: 19.5938px;\" class=\"text-end\"\u003e2345g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 44.2287%; height: 19.5938px;\"\u003e\u003cspan class=\"float-start text-16 jost-semi-bold\"\u003eISBN:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 55.5556%; height: 19.5938px;\" class=\"text-end\"\u003e\u003cspan\u003e9781837291090\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e","brand":"Be Sharp","offers":[{"title":"Default Title","offer_id":53249705869619,"sku":null,"price":7900.0,"currency_code":"RSD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0686\/3873\/6691\/files\/odette-en-9109-3d-standing-front-3000.webp?v=1776330672"},{"product_id":"central-virgilio-martinez-with-nicholas-gill-copy","title":"Chefwise: Life Lessons from Leading Chefs Around the World — Shari Bayer","description":"\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eAbout the book\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e“The definitive take on what motivates talented chefs to cook with inspiration, innovation, and ambition.” – Drew Nieporent, Restaurateur: Nobu, Tribeca Grill, Batard\u003c\/p\u003e\n\u003cp\u003eLeading chefs from around the world offer inspiration, advice, and life lessons, both from the kitchen and beyond.\u003c\/p\u003e\n\u003cp\u003eTo become a top chef or run a successful restaurant, one needs to learn from those who have already achieved it – from the chefs themselves. In this unique book, author Shari Bayer has gathered the wisdom of Michelin-starred culinary stars, rising professionals, and restaurant owners from around the world, to provide key first-hand advice to all aspiring chefs and gastronomic entrepreneurs.\u003c\/p\u003e\n\u003cp\u003eWith broad appeal for chefs and industry professionals, food enthusiasts, and anyone dreaming of opening their own restaurant, this is one of the first books to provide real insight and analysis into the mechanics of the culinary industry from a contemporary and holistic perspective, rather than focusing solely on recipes and techniques. Filled with inspiring lessons and personal anecdotes, Chefwise addresses topics not typically taught in culinary schools but crucial to the everyday work of a modern chef – from creative cooking and inspirational leadership to entrepreneurship and social media management skills. It is a kind of “What They Don’t Teach You at Harvard Business School” for the hospitality industry.\u003c\/p\u003e\n\u003cp\u003eAmong the featured chefs are Massimo Bottura, Jeremy Chan, Tom Colicchio, Nina Compton, Wylie Dufresne, Suzanne Goin, Enrique Olvera, Eric Ripert, Clare Smyth, Jean-Georges Vongerichten, and Alice Waters, among others.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eAbout the Author\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003csection data-turn=\"user\" data-scroll-anchor=\"false\" data-testid=\"conversation-turn-13\" data-turn-id=\"04ee21fb-8aa7-48af-89dd-d18a926b02fe\" dir=\"auto\" class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto R6Vx5W_threadScrollVars scroll-mb-[calc(var(--scroll-root-safe-area-inset-bottom,0px)+var(--thread-response-height))] scroll-mt-(--header-height)\"\u003e\u003c\/section\u003e\n\u003csection data-turn=\"assistant\" data-scroll-anchor=\"false\" data-testid=\"conversation-turn-14\" data-turn-id=\"request-69de1a34-074c-8327-af81-d4dd8b2e1ed0-1\" dir=\"auto\" class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto [content-visibility:auto] supports-[content-visibility:auto]:[contain-intrinsic-size:auto_100lvh] R6Vx5W_threadScrollVars scroll-mb-[calc(var(--scroll-root-safe-area-inset-bottom,0px)+var(--thread-response-height))] scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:var(--thread-content-margin-xs,calc(var(--spacing)*4))] @w-sm\/main:[--thread-content-margin:var(--thread-content-margin-sm,calc(var(--spacing)*6))] @w-lg\/main:[--thread-content-margin:var(--thread-content-margin-lg,calc(var(--spacing)*16))] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] @w-lg\/main:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col gap-4 grow\"\u003e\n\u003cdiv data-turn-start-message=\"true\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal outline-none keyboard-focused:focus-ring [.text-message+\u0026amp;]:mt-1\" data-message-model-slug=\"gpt-5-3\" dir=\"auto\" data-message-id=\"56d0515f-dffd-4924-9d61-1101d7622f8d\" data-message-author-role=\"assistant\" tabindex=\"0\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden\"\u003eShari Bayer has over thirty years of experience in the hospitality industry, from working at Charlie Trotter's restaurant in Chicago to founding her PR agency, Bayer Public Relations, in New York in 2003, as well as launching her podcast \u003cem data-start=\"1818\" data-end=\"1839\"\u003eAll in the Industry\u003c\/em\u003e on the Heritage Radio Network, a listener-funded radio station with over a million monthly listeners worldwide.\u003c\/div\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden\"\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003eReviews\u003c\/span\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden\"\u003e\n\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden\"\u003e\n\u003cdiv class=\"flex flex-col text-sm pb-25\"\u003e\n\u003csection class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" dir=\"auto\" data-turn-id=\"request-69de1a34-074c-8327-af81-d4dd8b2e1ed0-6\" data-testid=\"conversation-turn-30\" data-scroll-anchor=\"true\" data-turn=\"assistant\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:var(--thread-content-margin-xs,calc(var(--spacing)*4))] @w-sm\/main:[--thread-content-margin:var(--thread-content-margin-sm,calc(var(--spacing)*6))] @w-lg\/main:[--thread-content-margin:var(--thread-content-margin-lg,calc(var(--spacing)*16))] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] @w-lg\/main:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col gap-4 grow\"\u003e\n\u003cdiv data-message-author-role=\"assistant\" data-message-id=\"44230a5c-ed46-47a1-a7a0-7dc81b954fef\" dir=\"auto\" data-message-model-slug=\"gpt-5-3\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal outline-none keyboard-focused:focus-ring [.text-message+\u0026amp;]:mt-1\" data-turn-start-message=\"true\" tabindex=\"0\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full wrap-break-word light markdown-new-styling\"\u003e\n\u003cp data-start=\"1965\" data-end=\"2146\"\u003e“To last in the hospitality business, you need sources of inspiration that go beyond menu ideas. Shari Bayer’s book \u003cem data-start=\"2099\" data-end=\"2109\"\u003eChefwise\u003c\/em\u003e provides just that.” – Plate Magazine\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-start=\"2148\" data-end=\"2393\"\u003e“Shari Bayer has written the definitive take on what drives talented chefs to cook with inspiration, innovation, and ambition. This engaging book is packed with valuable information that will both entertain and educate you.” – Drew Nieporent\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-start=\"2395\" data-end=\"2560\"\u003e“In \u003cem data-start=\"2405\" data-end=\"2415\"\u003eChefwise\u003c\/em\u003e, Shari Bayer distills the thinking of some of today’s most celebrated chefs to discover their motives for creativity in the kitchen.” – Carla Hall\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-start=\"2562\" data-end=\"2764\" data-is-last-node=\"\" data-is-only-node=\"\"\u003e“A vibrant and inspirational collection of personal stories that showcases the diverse paths to becoming a top chef. \u003cem data-start=\"2675\" data-end=\"2685\"\u003eChefwise\u003c\/em\u003e is the essential 'mise en place' shared by the best of the best.” – Danny Meyer\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"mt-3 w-full empty:hidden\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSpecifications\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ctable width=\"100%\" style=\"width: 100.036%; height: 156.75px;\"\u003e\n\u003ctbody\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 44.2287%; height: 19.5938px;\"\u003e\u003cspan class=\"float-start text-16 jost-semi-bold\"\u003eCategory:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd class=\"text-end\" style=\"width: 55.5556%; height: 19.5938px;\"\u003e\u003cspan class=\"float-end text-16 jost-regular\" style=\"color: rgb(255, 42, 0);\"\u003eBook in English\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 44.2287%; height: 19.5938px;\"\u003e\u003cspan class=\"float-start text-16 jost-semi-bold\"\u003ePublisher:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd class=\"text-end\" style=\"width: 55.5556%; height: 19.5938px;\"\u003e\u003cspan class=\"float-end text-16 jost-regular\"\u003ePhaidon\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 44.2287%; height: 19.5938px;\"\u003e\u003cspan class=\"float-start text-16 jost-semi-bold\"\u003eBinding:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd class=\"text-end\" style=\"width: 55.5556%; height: 19.5938px;\"\u003e\u003cspan class=\"float-end text-16 jost-regular\"\u003eHardcover\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 44.2287%; height: 19.5938px;\"\u003e\u003cspan class=\"float-start text-16 jost-semi-bold\"\u003ePublication Year:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd class=\"text-end\" style=\"width: 55.5556%; height: 19.5938px;\"\u003e\u003cspan\u003e2023\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 44.2287%; height: 19.5938px;\"\u003e\u003cspan class=\"float-start text-16 jost-semi-bold\"\u003eNumber of pages:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd class=\"text-end\" style=\"width: 55.5556%; height: 19.5938px;\"\u003e384\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 44.2287%; height: 19.5938px;\"\u003e\u003cspan class=\"float-start text-16 jost-semi-bold\"\u003eFormat:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd class=\"text-end\" style=\"width: 55.5556%; height: 19.5938px;\"\u003e\u003cspan\u003e203mm x 137mm\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 44.2287%; height: 19.5938px;\"\u003e\u003cspan class=\"float-start text-16 jost-semi-bold\"\u003eWeight:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd class=\"text-end\" style=\"width: 55.5556%; height: 19.5938px;\"\u003e670g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 44.2287%; height: 19.5938px;\"\u003e\u003cspan class=\"float-start text-16 jost-semi-bold\"\u003eISBN:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd class=\"text-end\" style=\"width: 55.5556%; height: 19.5938px;\"\u003e\u003cspan\u003e9781838666231\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e","brand":"Be Sharp","offers":[{"title":"Default Title","offer_id":53249735065907,"sku":null,"price":2700.0,"currency_code":"RSD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0686\/3873\/6691\/files\/chefwise-en-6623-standing-front-3000_a1779dfd-354f-4a8e-b3c7-63556504d541.webp?v=1776335022"},{"product_id":"chicken-and-charcoal-yakitori-yardbird-hong-kong-matt-abergel","title":"Chicken and Charcoal: Yakitori, Yardbird, Hong Kong — Matt Abergel","description":"\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eAbout the book\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-end=\"144\" data-start=\"0\"\u003eThe first cookbook from Hong Kong's cult yakitori restaurant, Yardbird, puts chicken front and center – taking grilling to a whole new level.\u003c\/p\u003e\n\u003cp data-end=\"852\" data-start=\"146\"\u003eChicken is the world's most beloved meat, and yakitori is one of the simplest and healthiest ways to prepare it. At Yardbird in Hong Kong, Canadian chef Matt Abergel put yakitori on the global culinary map. In this book, presented with vibrant style and strong visual references that reflect Abergel's passion for skateboarding, he reveals the secrets of the restaurant's signature recipes, with detailed explanations on how chicken is sourced, butchered, skewered, and cooked – without the need for special equipment. Fire up the grill and enjoy. As the first comprehensive yakitori book published in English, it is intended for both home cooks and professionals.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eAbout the author\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003csection class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto R6Vx5W_threadScrollVars scroll-mb-[calc(var(--scroll-root-safe-area-inset-bottom,0px)+var(--thread-response-height))] scroll-mt-(--header-height)\" dir=\"auto\" data-turn-id=\"04ee21fb-8aa7-48af-89dd-d18a926b02fe\" data-testid=\"conversation-turn-13\" data-scroll-anchor=\"false\" data-turn=\"user\"\u003e\u003c\/section\u003e\n\u003csection class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto [content-visibility:auto] supports-[content-visibility:auto]:[contain-intrinsic-size:auto_100lvh] R6Vx5W_threadScrollVars scroll-mb-[calc(var(--scroll-root-safe-area-inset-bottom,0px)+var(--thread-response-height))] scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" dir=\"auto\" data-turn-id=\"request-69de1a34-074c-8327-af81-d4dd8b2e1ed0-1\" data-testid=\"conversation-turn-14\" data-scroll-anchor=\"false\" data-turn=\"assistant\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:var(--thread-content-margin-xs,calc(var(--spacing)*4))] @w-sm\/main:[--thread-content-margin:var(--thread-content-margin-sm,calc(var(--spacing)*6))] @w-lg\/main:[--thread-content-margin:var(--thread-content-margin-lg,calc(var(--spacing)*16))] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] @w-lg\/main:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col gap-4 grow\"\u003e\n\u003cdiv data-message-author-role=\"assistant\" data-message-id=\"56d0515f-dffd-4924-9d61-1101d7622f8d\" dir=\"auto\" data-message-model-slug=\"gpt-5-3\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal outline-none keyboard-focused:focus-ring [.text-message+\u0026amp;]:mt-1\" data-turn-start-message=\"true\" tabindex=\"0\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden\"\u003e\n\u003cp\u003eMatt Abergel, an authority on yakitori chicken, is the head chef at Yardbird and Ronin in Hong Kong. After working at Masa Masayoshi Takayama in New York and Hong Kong's Zuma, Abergel opened Yardbird in 2011. He also planned to open a yakitori restaurant in Los Angeles in 2019.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden\"\u003e\n\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003eReviews\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003e\"Perfectly captures the spirit of this vibrant Hong Kong spot.\" — AsiaTatler\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden\"\u003e\n\u003cp data-start=\"1229\" data-end=\"1317\"\u003e\"More than just a cookbook... we dare you not to be delighted.\" — Wallpaper*\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-start=\"1319\" data-end=\"1724\"\u003e\"Matt Abergel, of Hong Kong's Yardbird restaurant, joins the ranks of chef-authors like Ferran Adrià, René Redzepi, André Chiang, and Magnus Nilsson with the release of his first cookbook from Phaidon. This publishing house is among the most prestigious publishers of high-end cookbooks in the world, and being published by Phaidon is a great recognition for any chef.\" — South China Morning Post\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-start=\"1726\" data-end=\"1828\"\u003e\"The first comprehensive yakitori book published in English.\" — BK.Asia-City.com (Thailand)\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-start=\"1830\" data-end=\"2230\" data-is-last-node=\"\" data-is-only-node=\"\"\u003e\"Much more than a cookbook, \u003cem data-start=\"1853\" data-end=\"1875\"\u003eChicken and Charcoal\u003c\/em\u003e also explores the team's passions, as well as collaborations with artists, designers, illustrators, and brands like Vans, Carhartt WIP, and Stussy. With the unique style and strong visual identity of artist Evan Hecox, the book reveals the magic of the restaurant's food and drink, but also the story of how Yardbird came to be, grew, and where it is today.\" — The Nation (Thailand)\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSpecifications\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ctable style=\"width: 100.036%; height: 156.75px;\" width=\"100%\"\u003e\n\u003ctbody\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 44.2287%; height: 19.5938px;\"\u003e\u003cspan class=\"float-start text-16 jost-semi-bold\"\u003eCategory:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 55.5556%; height: 19.5938px;\" class=\"text-end\"\u003e\u003cspan style=\"color: rgb(255, 42, 0);\" class=\"float-end text-16 jost-regular\"\u003eBook in English\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 44.2287%; height: 19.5938px;\"\u003e\u003cspan class=\"float-start text-16 jost-semi-bold\"\u003eSupplier:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 55.5556%; height: 19.5938px;\" class=\"text-end\"\u003e\u003cspan class=\"float-end text-16 jost-regular\"\u003ePhaidon\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 44.2287%; height: 19.5938px;\"\u003e\u003cspan class=\"float-start text-16 jost-semi-bold\"\u003eBinding:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 55.5556%; height: 19.5938px;\" class=\"text-end\"\u003e\u003cspan class=\"float-end text-16 jost-regular\"\u003eHardcover\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 44.2287%; height: 19.5938px;\"\u003e\u003cspan class=\"float-start text-16 jost-semi-bold\"\u003eYear of publication:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 55.5556%; height: 19.5938px;\" class=\"text-end\"\u003e\u003cspan\u003e2018\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 44.2287%; height: 19.5938px;\"\u003e\u003cspan class=\"float-start text-16 jost-semi-bold\"\u003eNumber of pages:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 55.5556%; height: 19.5938px;\" class=\"text-end\"\u003e240\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 44.2287%; height: 19.5938px;\"\u003e\u003cspan class=\"float-start text-16 jost-semi-bold\"\u003eFormat:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 55.5556%; height: 19.5938px;\" class=\"text-end\"\u003e\u003cspan\u003e270mm x 205mm\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 44.2287%; height: 19.5938px;\"\u003e\u003cspan class=\"float-start text-16 jost-semi-bold\"\u003eWeight:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 55.5556%; height: 19.5938px;\" class=\"text-end\"\u003e1130g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 44.2287%; height: 19.5938px;\"\u003e\u003cspan class=\"float-start text-16 jost-semi-bold\"\u003eISBN:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 55.5556%; height: 19.5938px;\" class=\"text-end\"\u003e\u003cspan\u003e9780714876450\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e","brand":"Be Sharp","offers":[{"title":"Default Title","offer_id":53249944682803,"sku":null,"price":6200.0,"currency_code":"RSD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0686\/3873\/6691\/files\/9780714876450-Chicken-and-Charcoal-EN-7645-3D-Overview_ae6f67ca-b434-4fdf-9dd1-e67b55df6d1a.webp?v=1776335896"},{"product_id":"noma-time-and-place-in-nordic-cuisine-rene-redzepi","title":"Noma: Time and Place in Nordic Cuisine — René Redzepi","description":"\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eAbout the book\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-end=\"480\" data-start=\"0\"\u003eRene Redzepi is considered one of the key figures who reimagined Nordic cuisine. His Copenhagen restaurant, Noma, was named the third best in the world in 2009 by the \u003cem data-end=\"236\" data-start=\"192\"\u003eSan Pellegrino World’s 50 Best Restaurants\u003c\/em\u003e list, and he also received the prestigious \"Chef’s Choice\" award at the same ceremony. Redzepi operates at the pinnacle of contemporary gastronomy, combining tireless creativity and an exceptional level of craftsmanship with a unique and profound knowledge of Nordic terroir.\u003c\/p\u003e\n\u003cp data-end=\"1303\" data-start=\"482\"\u003eAt Noma, which Redzepi founded in 2003 in a dilapidated 18th-century warehouse, after gaining experience at elBulli and The French Laundry restaurants, guests are served sophisticated dishes such as \"Freshly Ploughed Potato Field\" or \"Jukkasjärvi Snowman,\" carefully designed to express the richness of Nordic ingredients. His fascination with conveying an authentic experience of the natural environment is also reflected in the serving method—for example, on stones collected from the same fields where the ingredients grow. The search for ingredients leads him through wild landscapes: from foraging wild herbs in local meadows, to sourcing shellfish from the Faroe Islands, to using the purest water from Greenland. Redzepi has elevated the concept of seasonal, local, and sustainable ingredients to an exceptionally high level, creating a uniquely delicious cuisine.\u003c\/p\u003e\n\u003cp data-end=\"1771\" data-start=\"1305\"\u003eThe book \u003cem data-end=\"1318\" data-start=\"1312\"\u003eNoma\u003c\/em\u003e offers a unique opportunity to learn about the restaurant's history and philosophy, ingredient sourcing methods, the experiments behind the dishes, and the cultural significance of the dining experience at Noma. This insight into Redzepi's world is accompanied by over 90 recipes—the most comprehensive collection of his dishes published to date. The book also features a series of specially commissioned photographs showcasing the food and atmosphere of the restaurant, as well as the Nordic environment that is at the heart of his cuisine.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eAbout the author\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003csection class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto R6Vx5W_threadScrollVars scroll-mb-[calc(var(--scroll-root-safe-area-inset-bottom,0px)+var(--thread-response-height))] scroll-mt-(--header-height)\" dir=\"auto\" data-turn-id=\"04ee21fb-8aa7-48af-89dd-d18a926b02fe\" data-testid=\"conversation-turn-13\" data-scroll-anchor=\"false\" data-turn=\"user\"\u003e\u003c\/section\u003e\n\u003csection class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto [content-visibility:auto] supports-[content-visibility:auto]:[contain-intrinsic-size:auto_100lvh] R6Vx5W_threadScrollVars scroll-mb-[calc(var(--scroll-root-safe-area-inset-bottom,0px)+var(--thread-response-height))] scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" dir=\"auto\" data-turn-id=\"request-69de1a34-074c-8327-af81-d4dd8b2e1ed0-1\" data-testid=\"conversation-turn-14\" data-scroll-anchor=\"false\" data-turn=\"assistant\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:var(--thread-content-margin-xs,calc(var(--spacing)*4))] @w-sm\/main:[--thread-content-margin:var(--thread-content-margin-sm,calc(var(--spacing)*6))] @w-lg\/main:[--thread-content-margin:var(--thread-content-margin-lg,calc(var(--spacing)*16))] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] @w-lg\/main:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col gap-4 grow\"\u003e\n\u003cdiv data-message-author-role=\"assistant\" data-message-id=\"56d0515f-dffd-4924-9d61-1101d7622f8d\" dir=\"auto\" data-message-model-slug=\"gpt-5-3\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal outline-none keyboard-focused:focus-ring [.text-message+\u0026amp;]:mt-1\" data-turn-start-message=\"true\" tabindex=\"0\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden\"\u003e\n\u003cp\u003eRene Redzepi is the head chef and owner of Noma restaurant in Copenhagen, where he develops his innovative interpretation of Nordic cuisine with a strong focus on regional specialties. He is considered one of the most influential chefs in the world.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden\"\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003eReviews\u003c\/span\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden\"\u003e\n\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden\"\u003e\n\u003cp\u003e\"Sometimes you wonder if it's okay for a cookbook to be so beautiful and impressive that you're afraid to take it into the kitchen. Noma is definitely one of those – I would guard it from stains like a treasure!\" — thekitchn.com\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\"Rene is a master of local food – the most dedicated and ingenious I've ever met.\" — Vogue\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\"The hottest topic in the food world. Although Noma is dedicated to Nordic cuisine, its philosophy applies to cuisine anywhere in the world.\" — Kitchen Daily\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\"A beautiful cookbook... spectacular. Noma will influence a new generation of chefs.\" — The Atlantic\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\"Outstanding photographs that truly capture the atmosphere.\" — BBC Good Food\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\"Evocative and informative... leaves you wanting to go back.\" — Time Out\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\"One of the most extraordinary food books... breathtaking photos... awakens the appetite.\" — The Independent on Sunday\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\"A vast, beautiful, and deeply thoughtful work full of recipes.\" — The Times Saturday Magazine\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\"Part man, part mushroom, but entirely genius – Redzepi is truly unique.\" — The Independent\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\"Noma is the most important cookbook of the year.\" — The Wall Street Journal\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\"Noma is an international sensation.\" — The New York Times\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\"The most innovative and beautiful cookbook of the year.\" — The Washington Post\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\"Since the legendary Noma restaurant closed, this 2010 book has become a true collector's item.\" — New York Magazine Online\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSpecifications\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ctable style=\"width: 100.036%; height: 156.75px;\" width=\"100%\"\u003e\n\u003ctbody\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 44.2287%; height: 19.5938px;\"\u003e\u003cspan class=\"float-start text-16 jost-semi-bold\"\u003eCategory:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 55.5556%; height: 19.5938px;\" class=\"text-end\"\u003e\u003cspan style=\"color: rgb(255, 42, 0);\" class=\"float-end text-16 jost-regular\"\u003eBook in English\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 44.2287%; height: 19.5938px;\"\u003e\u003cspan class=\"float-start text-16 jost-semi-bold\"\u003ePublisher:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 55.5556%; height: 19.5938px;\" class=\"text-end\"\u003e\u003cspan class=\"float-end text-16 jost-regular\"\u003ePhaidon\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 44.2287%; height: 19.5938px;\"\u003e\u003cspan class=\"float-start text-16 jost-semi-bold\"\u003eBinding:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 55.5556%; height: 19.5938px;\" class=\"text-end\"\u003e\u003cspan class=\"float-end text-16 jost-regular\"\u003eHardcover\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 44.2287%; height: 19.5938px;\"\u003e\u003cspan class=\"float-start text-16 jost-semi-bold\"\u003ePublication Year:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 55.5556%; height: 19.5938px;\" class=\"text-end\"\u003e2010\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 44.2287%; height: 19.5938px;\"\u003e\u003cspan class=\"float-start text-16 jost-semi-bold\"\u003eNumber of Pages:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 55.5556%; height: 19.5938px;\" class=\"text-end\"\u003e368\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 44.2287%; height: 19.5938px;\"\u003e\u003cspan class=\"float-start text-16 jost-semi-bold\"\u003eFormat:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 55.5556%; height: 19.5938px;\" class=\"text-end\"\u003e\u003cspan\u003e290mm x 250mm\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 44.2287%; height: 19.5938px;\"\u003e\u003cspan class=\"float-start text-16 jost-semi-bold\"\u003eWeight:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 55.5556%; height: 19.5938px;\" class=\"text-end\"\u003e2160g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 44.2287%; height: 19.5938px;\"\u003e\u003cspan class=\"float-start text-16 jost-semi-bold\"\u003eISBN:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 55.5556%; height: 19.5938px;\" class=\"text-end\"\u003e\u003cspan\u003e9780714859033\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e","brand":"Be Sharp","offers":[{"title":"Default Title","offer_id":53250008023347,"sku":null,"price":8800.0,"currency_code":"RSD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0686\/3873\/6691\/files\/9780714859033-Noma-3d-standing-1to1_af47e928-c417-4bfd-a7cc-ed131eb4979f.webp?v=1776340084"},{"product_id":"vietnam-the-cookbook-anais-ca-dao-van-manen","title":"Vietnam: The Cookbook — Anaïs Ca Dao van Manen","description":"\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eAbout the book\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003csection data-turn=\"user\" data-scroll-anchor=\"false\" data-testid=\"conversation-turn-1\" data-turn-id=\"00e594d2-1ae0-4b45-b9e0-2d610c07e04b\" dir=\"auto\" class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto scroll-mt-(--header-height)\"\u003e\u003c\/section\u003e\n\u003csection data-turn=\"assistant\" data-scroll-anchor=\"true\" data-testid=\"conversation-turn-2\" data-turn-id=\"request-WEB:472e269e-c033-4735-8890-9312398f1dcc-0\" dir=\"auto\" class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto [content-visibility:auto] supports-[content-visibility:auto]:[contain-intrinsic-size:auto_100lvh] scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:var(--thread-content-margin-xs,calc(var(--spacing)*4))] @w-sm\/main:[--thread-content-margin:var(--thread-content-margin-sm,calc(var(--spacing)*6))] @w-lg\/main:[--thread-content-margin:var(--thread-content-margin-lg,calc(var(--spacing)*16))] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] @w-lg\/main:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col gap-4 grow\"\u003e\n\u003cdiv data-turn-start-message=\"true\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal outline-none keyboard-focused:focus-ring [.text-message+\u0026amp;]:mt-1\" data-message-model-slug=\"gpt-5-3\" dir=\"auto\" data-message-id=\"9cabb9f3-80f7-4ca9-b677-6c884ef08252\" data-message-author-role=\"assistant\" tabindex=\"0\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full wrap-break-word light markdown-new-styling\"\u003e\n\u003cp data-end=\"127\" data-start=\"0\"\u003eThe ultimate celebration of Vietnamese cuisine, featuring 445 favorite traditional dishes from home kitchens across the country.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-end=\"233\" data-start=\"129\"\u003e“A deeply researched work of cultural and culinary knowledge.” – Epicurious, Fall 2025 Cookbooks Pick\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-end=\"304\" data-start=\"235\"\u003eBEST COOKBOOK OF THE YEAR: Los Angeles Times and The Strategist\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-end=\"659\" data-start=\"306\"\u003eSo much more than just pho and bánh mì, Vietnamese cuisine is a rich and diverse tapestry of flavors, techniques, and customs. \u003cem data-end=\"438\" data-start=\"415\"\u003eVietnam: The Cookbook\u003c\/em\u003e provides the definitive and comprehensive look at this vibrant gastronomy, with more than 400 authentic home-cooking recipes—each faithfully recorded, thoroughly tested, and presented through clear, step-by-step instructions.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-end=\"1379\" data-start=\"661\"\u003eOrganized according to the way and style in which they are traditionally prepared and eaten, the recipes span appetizers, snacks, salads and sandwiches, through grilled dishes, stir-fries, rolls and wraps, hot pots, noodle and rice dishes, soups and stews, and desserts, along with pickles, sauces, and other kitchen-shelf essentials. Among the dishes are familiar favorites like summer rolls and grilled pork with vermicelli, but also lesser-known gems, such as chicken and banana blossom salad, savory sticky rice, and mung bean dumplings, stir-fried baby clams with rice crackers, coconut pandan and baked honeycomb palm sugar cake.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-end=\"1749\" data-start=\"1381\"\u003eAuthor Anaïs Ca Dao van Manen traveled the country, from the bustling streets of Hanoi to the mountainous reaches of Ha Giang, to learn from local cooks, uncover unique ingredients, and master classic techniques. Every dish in \u003cem data-end=\"1637\" data-start=\"1614\"\u003eVietnam: The Cookbook\u003c\/em\u003e is infused with her personal experiences, deep respect for tradition, and love of Vietnamese food.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-end=\"1939\" data-start=\"1751\"\u003eRichly illustrated with striking on-location photography, this extensive and authoritative collection of recipes invites home cooks around the world to experience the culture of Vietnamese cooking.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eAbout the author\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003csection data-turn=\"user\" data-scroll-anchor=\"false\" data-testid=\"conversation-turn-13\" data-turn-id=\"04ee21fb-8aa7-48af-89dd-d18a926b02fe\" dir=\"auto\" class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto R6Vx5W_threadScrollVars scroll-mb-[calc(var(--scroll-root-safe-area-inset-bottom,0px)+var(--thread-response-height))] scroll-mt-(--header-height)\"\u003e\u003c\/section\u003e\n\u003csection data-turn=\"assistant\" data-scroll-anchor=\"false\" data-testid=\"conversation-turn-14\" data-turn-id=\"request-69de1a34-074c-8327-af81-d4dd8b2e1ed0-1\" dir=\"auto\" class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto [content-visibility:auto] supports-[content-visibility:auto]:[contain-intrinsic-size:auto_100lvh] R6Vx5W_threadScrollVars scroll-mb-[calc(var(--scroll-root-safe-area-inset-bottom,0px)+var(--thread-response-height))] scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:var(--thread-content-margin-xs,calc(var(--spacing)*4))] @w-sm\/main:[--thread-content-margin:var(--thread-content-margin-sm,calc(var(--spacing)*6))] @w-lg\/main:[--thread-content-margin:var(--thread-content-margin-lg,calc(var(--spacing)*16))] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] @w-lg\/main:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col gap-4 grow\"\u003e\n\u003cdiv data-turn-start-message=\"true\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal outline-none keyboard-focused:focus-ring [.text-message+\u0026amp;]:mt-1\" data-message-model-slug=\"gpt-5-3\" dir=\"auto\" data-message-id=\"56d0515f-dffd-4924-9d61-1101d7622f8d\" data-message-author-role=\"assistant\" tabindex=\"0\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden\"\u003e\n\u003cp data-end=\"2460\" data-start=\"1941\"\u003eAnaïs Ca Dao van Manen is a chef and consultant whose career has taken her all over the world. Born in Paris to a Vietnamese-Dutch family, she has lived and worked in London, and today resides in Vietnam. She began her career in kitchens including Auberge de Chassignoles, Café Bar Universal, Trullo, and Bao London. In recent years, she has focused on development and consulting work, and has opened her own restaurants in Vietnam. Her Instagram videos showcase the diversity of Vietnamese cuisine.\u003cbr\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cbr\u003eReviews\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003c\/span\u003e\u003c\/strong\u003e“A definitive guide for anyone looking to cook with depth and confidence.” – Interior Review\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden\"\u003e\n\u003cp\u003e“Beautiful.” – The Quality Edit\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e“A dazzling title.” – Kirkus\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e“A deeply researched work of cultural and culinary knowledge.” – Epicurious, Fall 2025 Cookbooks Pick\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e“Showcases the vast range of Vietnamese cooking, shining a light on lesser-known regional dishes.” – Bon Appétit, Best Cookbooks of Fall 2025\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e“Captivating.” – Book Riot\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e“Chef Anaïs Ca Dao van Manen brings both local insight and a discerning outsider’s eye to this Southeast Asian nation’s culinary traditions.” – The Boca Raton Observer\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e“A comprehensive and fascinating dive into one of the great Asian cuisines.” – Restaurant\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e“This is a book designed to both inspire and educate in equal measure.” – Ape to Gentleman\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e“Phaidon’s books are always giftable.” – The Strategist\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e“This beautiful cookbook takes readers on a journey through Vietnam’s farms, fields, bustling markets, and narrow city alleys, collecting recipes from local cooks.” – TIME\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e“This dive into Vietnamese cooking with more than 400 recipes… covers everything from snacks and soups to rolls and rice dishes.” – The Strategist, Best Cookbooks to Gift in 2025\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e“A collection of culture and history, designed to inspire and educate.” – The Berkshire Eagle\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e“Whether mastering classic summer rolls, grilled pork with vermicelli, or discovering lesser-known specialties such as mung bean dumplings, this is a book designed to both inspire and educate in equal measure.” – Ape to Gentleman\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e“Captivating photography transports you to the heart of Vietnam’s kitchens and markets, while beautifully written text introduces you to the traditions of home cooking.” – Olive\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e“The passion in this book is unmistakable, showing the historical context of Vietnam’s deep connections to its food…” – The Caterer\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e“Ca Dao van Manen notes that some herbs can be difficult to source in the UK, but this is precisely what makes the book ideal for chefs – it is not simplified according to ingredient availability, but leaves it to the reader to decide how to interpret the dish. The book encourages readers to expand their understanding of what delicious can mean.” – The Caterer\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e“Phaidon’s ‘bible’ dedicated to one country – this one is truly thorough and rigorous in its depiction of over 400 recipes. I hope Anaïs Ca Dao van Manen was well compensated for this, as it is impressive and should be a reference for anyone wanting to take a deep dive into Vietnamese cuisine.” – Ed Smith, Rocket \u0026amp; Squash\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSpecifications\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ctable width=\"100%\" style=\"width: 100.036%; height: 156.75px;\"\u003e\n\u003ctbody\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 44.2287%; height: 19.5938px;\"\u003e\u003cspan class=\"float-start text-16 jost-semi-bold\"\u003eCategory:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd class=\"text-end\" style=\"width: 55.5556%; height: 19.5938px;\"\u003e\u003cspan class=\"float-end text-16 jost-regular\" style=\"color: rgb(255, 42, 0);\"\u003eBook in English\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 44.2287%; height: 19.5938px;\"\u003e\u003cspan class=\"float-start text-16 jost-semi-bold\"\u003ePublisher:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd class=\"text-end\" style=\"width: 55.5556%; height: 19.5938px;\"\u003e\u003cspan class=\"float-end text-16 jost-regular\"\u003ePhaidon\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 44.2287%; height: 19.5938px;\"\u003e\u003cspan class=\"float-start text-16 jost-semi-bold\"\u003eBinding:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd class=\"text-end\" style=\"width: 55.5556%; height: 19.5938px;\"\u003e\u003cspan class=\"float-end text-16 jost-regular\"\u003eHardcover\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 44.2287%; height: 19.5938px;\"\u003e\u003cspan class=\"float-start text-16 jost-semi-bold\"\u003eYear of publication:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd class=\"text-end\" style=\"width: 55.5556%; height: 19.5938px;\"\u003e2025\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 44.2287%; height: 19.5938px;\"\u003e\u003cspan class=\"float-start text-16 jost-semi-bold\"\u003eNumber of pages:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd class=\"text-end\" style=\"width: 55.5556%; height: 19.5938px;\"\u003e496\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 44.2287%; height: 19.5938px;\"\u003e\u003cspan class=\"float-start text-16 jost-semi-bold\"\u003eFormat:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd class=\"text-end\" style=\"width: 55.5556%; height: 19.5938px;\"\u003e\u003cspan\u003e270mm x 180mm\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 44.2287%; height: 19.5938px;\"\u003e\u003cspan class=\"float-start text-16 jost-semi-bold\"\u003eWeight:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd class=\"text-end\" style=\"width: 55.5556%; height: 19.5938px;\"\u003e1735g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 44.2287%; height: 19.5938px;\"\u003e\u003cspan class=\"float-start text-16 jost-semi-bold\"\u003eISBN:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd class=\"text-end\" style=\"width: 55.5556%; height: 19.5938px;\"\u003e\u003cspan\u003e9781837290451\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e","brand":"Be Sharp","offers":[{"title":"Default Title","offer_id":53250391343411,"sku":null,"price":7000.0,"currency_code":"RSD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0686\/3873\/6691\/files\/vietnam-the-cookbook-en-9045-standing-front-3000_ce7a02a8-1899-4b02-a4d3-e64c67cf4c57.webp?v=1776344462"},{"product_id":"japan-the-cookbook-nancy-singleton-hachisu","title":"Japan: The Cookbook — Nancy Singleton Hachisu","description":"\u003csection class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto [content-visibility:auto] supports-[content-visibility:auto]:[contain-intrinsic-size:auto_100lvh] R6Vx5W_threadScrollVars scroll-mb-[calc(var(--scroll-root-safe-area-inset-bottom,0px)+var(--thread-response-height))] scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" dir=\"auto\" data-turn-id=\"request-69de1a34-074c-8327-af81-d4dd8b2e1ed0-1\" data-testid=\"conversation-turn-14\" data-scroll-anchor=\"false\" data-turn=\"assistant\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:var(--thread-content-margin-xs,calc(var(--spacing)*4))] @w-sm\/main:[--thread-content-margin:var(--thread-content-margin-sm,calc(var(--spacing)*6))] @w-lg\/main:[--thread-content-margin:var(--thread-content-margin-lg,calc(var(--spacing)*16))] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] @w-lg\/main:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col gap-4 grow\"\u003e\n\u003cdiv data-message-author-role=\"assistant\" data-message-id=\"56d0515f-dffd-4924-9d61-1101d7622f8d\" dir=\"auto\" data-message-model-slug=\"gpt-5-3\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal outline-none keyboard-focused:focus-ring [.text-message+\u0026amp;]:mt-1\" data-turn-start-message=\"true\" tabindex=\"0\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden\"\u003e\n\u003cp data-start=\"1941\" data-end=\"2460\"\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003eAbout the Book\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"112\" data-start=\"0\"\u003eOver 400 authentic Japanese recipes for home cooks, from the pen of bestselling author Nancy Singleton Hachisu.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-end=\"461\" data-start=\"114\"\u003e\u003cem data-end=\"135\" data-start=\"114\"\u003eJapan: The Cookbook\u003c\/em\u003e features over 400 sumptuous recipes by acclaimed food writer Nancy Singleton Hachisu. Iconic and regional Japanese traditions are organized by course and enriched with insightful notes accompanying the recipes. Dishes – soups, noodles, rice, pickles, one-pot meals, sweets, and vegetables – are simple and elegant.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003eAbout the Author:\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"1941\" data-end=\"2460\"\u003eNancy Singleton Hachisu was born in California and has lived with her Japanese farmer husband in Saitama Prefecture since 1988. She is a James Beard Award winner and the author of five books, including \u003cem data-end=\"695\" data-start=\"663\"\u003eJapan: The Vegetarian Cookbook\u003c\/em\u003e and \u003cem data-end=\"719\" data-start=\"698\"\u003eJapan: The Cookbook\u003c\/em\u003e. She has written for The Art of Eating, Lucky Peach, Saveur, Food \u0026amp; Wine, Travel \u0026amp; Leisure, National Geographic Food, and BBC Travel, and appeared in the \"Salt\" episode of the Netflix series \u003cem data-end=\"916\" data-start=\"896\"\u003eSalt Fat Acid Heat\u003c\/em\u003e.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-start=\"1941\" data-end=\"2460\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eReviews:\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"flex flex-col text-sm pb-25\"\u003e\n\u003csection data-turn=\"assistant\" data-scroll-anchor=\"true\" data-testid=\"conversation-turn-4\" data-turn-id=\"request-WEB:472e269e-c033-4735-8890-9312398f1dcc-1\" dir=\"auto\" class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:var(--thread-content-margin-xs,calc(var(--spacing)*4))] @w-sm\/main:[--thread-content-margin:var(--thread-content-margin-sm,calc(var(--spacing)*6))] @w-lg\/main:[--thread-content-margin:var(--thread-content-margin-lg,calc(var(--spacing)*16))] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] @w-lg\/main:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col gap-4 grow\"\u003e\n\u003cdiv data-turn-start-message=\"true\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal outline-none keyboard-focused:focus-ring [.text-message+\u0026amp;]:mt-1\" data-message-model-slug=\"gpt-5-3\" dir=\"auto\" data-message-id=\"b1b77e46-7960-4453-9d6b-4f1bf90b0105\" data-message-author-role=\"assistant\" tabindex=\"0\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full wrap-break-word light markdown-new-styling\"\u003e\n\u003cp data-end=\"1354\" data-start=\"921\"\u003e\"I love all of Nancy Singleton Hachisu's books, but this is the one I will use the most. The recipes are (as always) clear, and every one I have tried has turned out exactly as described... I especially appreciate that Nancy pays great attention to the quality of ingredients and strives to describe them precisely. This instills confidence in the recipes and her vast knowledge of Japanese cuisine. \u003cem data-end=\"1280\" data-start=\"1259\"\u003eJapan: The Cookbook\u003c\/em\u003e is a wonderful book for cooking, browsing, and living with.\" – Deborah Madison\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-end=\"1841\" data-start=\"1356\"\u003e\"[This is] a fresh take on Japanese cooking. Familiar cooking techniques are applied in ways I haven't seen before... What makes the book come alive is not just Nancy Singleton Hachisu's research, but her personal experience of community and tradition. So many seasonal vegetables dominate her recipes that I've already started reaching for the book after a trip to the farmers market.\" – Jonathan Kaufman, author of \u003cem data-end=\"1839\" data-start=\"1747\"\u003eHippie Food: How Back-to-the-Landers, Longhairs and Revolutionaries Changed the Way We Eat\u003cbr\u003e\u003cbr\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-end=\"2129\" data-start=\"1843\"\u003e\"Of all the cuisines we want to master, Japanese is the most demanding, so we can't wait to dive into this bamboo-like Phaidon book... Nancy Singleton Hachisu demystifies tempura, teppanyaki, and ramen, while artistic photographs showcase the dishes.\" – Sunday Times Travel Magazine\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-end=\"2255\" data-start=\"2131\"\u003e\"This recipe from the acclaimed new cookbook brings striking innovations to summer classics.\" – Wall Street Journal Online\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-is-only-node=\"\" data-is-last-node=\"\" data-end=\"2738\" data-start=\"2257\"\u003e\"Ramen, sushi, stir-fries... Iconic Japanese specialties are loved worldwide, but they are not easy to prepare at home. Nancy Singleton Hachisu's \u003cem data-end=\"2407\" data-start=\"2386\"\u003eJapan: The Cookbook\u003c\/em\u003e aims to clarify these classics and much more. Divided into 15 chapters by dish type, the book gathers 400 recipes exploring every part of Japan through soups, noodles, pickles, one-pot dishes, sweets, and, of course, plenty of vegetables – in one delicious edition.\" – Christie's International Real Estate\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"mt-3 w-full empty:hidden\"\u003e\n\u003cdiv class=\"text-center\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSpecifications\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ctable style=\"width: 100.036%; height: 156.75px;\" width=\"100%\"\u003e\n\u003ctbody\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 44.2287%; height: 19.5938px;\"\u003e\u003cspan class=\"float-start text-16 jost-semi-bold\"\u003eCategory:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 55.5556%; height: 19.5938px;\" class=\"text-end\"\u003e\u003cspan style=\"color: rgb(255, 42, 0);\" class=\"float-end text-16 jost-regular\"\u003eBook in English\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 44.2287%; height: 19.5938px;\"\u003e\u003cspan class=\"float-start text-16 jost-semi-bold\"\u003ePublisher:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 55.5556%; height: 19.5938px;\" class=\"text-end\"\u003e\u003cspan class=\"float-end text-16 jost-regular\"\u003ePhaidon\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 44.2287%; height: 19.5938px;\"\u003e\u003cspan class=\"float-start text-16 jost-semi-bold\"\u003eBinding:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 55.5556%; height: 19.5938px;\" class=\"text-end\"\u003e\u003cspan class=\"float-end text-16 jost-regular\"\u003eHardcover\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 44.2287%; height: 19.5938px;\"\u003e\u003cspan class=\"float-start text-16 jost-semi-bold\"\u003eYear of Publication:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 55.5556%; height: 19.5938px;\" class=\"text-end\"\u003e2018\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 44.2287%; height: 19.5938px;\"\u003e\u003cspan class=\"float-start text-16 jost-semi-bold\"\u003eNumber of Pages:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 55.5556%; height: 19.5938px;\" class=\"text-end\"\u003e464\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 44.2287%; height: 19.5938px;\"\u003e\u003cspan class=\"float-start text-16 jost-semi-bold\"\u003eFormat:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 55.5556%; height: 19.5938px;\" class=\"text-end\"\u003e\u003cspan\u003e270mm x 180mm\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 44.2287%; height: 19.5938px;\"\u003e\u003cspan class=\"float-start text-16 jost-semi-bold\"\u003eWeight:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 55.5556%; height: 19.5938px;\" class=\"text-end\"\u003e1700g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 44.2287%; height: 19.5938px;\"\u003e\u003cspan class=\"float-start text-16 jost-semi-bold\"\u003eISBN:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 55.5556%; height: 19.5938px;\" class=\"text-end\"\u003e\u003cspan\u003e9780714874746\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e","brand":"Be Sharp","offers":[{"title":"Default Title","offer_id":53250425585971,"sku":null,"price":7000.0,"currency_code":"RSD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0686\/3873\/6691\/files\/japan-the-cookbook-en-7474-standing-3000_1946b40f-5f5a-4410-a5a1-1ec6c9b2d231.webp?v=1776347526"},{"product_id":"mexico-the-cookbook-margarita-carrillo-arronte","title":"Mexico: The Cookbook — Margarita Carrillo Arronte","description":"\u003csection data-turn=\"assistant\" data-scroll-anchor=\"false\" data-testid=\"conversation-turn-14\" data-turn-id=\"request-69de1a34-074c-8327-af81-d4dd8b2e1ed0-1\" dir=\"auto\" class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto [content-visibility:auto] supports-[content-visibility:auto]:[contain-intrinsic-size:auto_100lvh] R6Vx5W_threadScrollVars scroll-mb-[calc(var(--scroll-root-safe-area-inset-bottom,0px)+var(--thread-response-height))] scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:var(--thread-content-margin-xs,calc(var(--spacing)*4))] @w-sm\/main:[--thread-content-margin:var(--thread-content-margin-sm,calc(var(--spacing)*6))] @w-lg\/main:[--thread-content-margin:var(--thread-content-margin-lg,calc(var(--spacing)*16))] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] @w-lg\/main:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col gap-4 grow\"\u003e\n\u003cdiv data-turn-start-message=\"true\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal outline-none keyboard-focused:focus-ring [.text-message+\u0026amp;]:mt-1\" data-message-model-slug=\"gpt-5-3\" dir=\"auto\" data-message-id=\"56d0515f-dffd-4924-9d61-1101d7622f8d\" data-message-author-role=\"assistant\" tabindex=\"0\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden\"\u003e\n\u003cp data-end=\"2460\" data-start=\"1941\"\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003eAbout the book\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe definitive “bible” of Mexican home cooking, by Mexico's leading culinary authority, Margarita Carrillo Arronte.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eMexico: The Cookbook is the definitive and comprehensive work on Mexican home cooking. With a culinary tradition spanning over 9,000 years, Mexican cuisine bears the influences of the Aztecs and Mayans and is known for its use of fresh, aromatic ingredients, vibrant presentation, and bold flavor combinations.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe book features over 700 delicious and authentic recipes that can be easily prepared at home. From tamales, fajitas, and mole sauces to cactus salad, blue crab soup, and melon seed drink, the recipes celebrate the fresh flavors and ingredients from a country whose cuisine is cherished worldwide.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eOrganized by dish type and style (street food, appetizers, drinks, fish and seafood, meat and poultry, vegetables, legumes and rice, and desserts), Mexico: The Cookbook also includes an extensive introduction to the history of Mexican cuisine, ingredients, and techniques, while the \"Chef Menu\" section offers inspiring recipes and menus from some of Mexico's most prominent chefs.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003eAbout the author:\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"2460\" data-start=\"1941\"\u003eBorn in Mexico, Margarita Carillo Arronte has dedicated over 25 years to researching, studying, teaching, and preparing Mexican food. From 1996 to 2006, she was the head chef for the Mexican Ministry of Agriculture, organizing Mexican food festivals and gala dinners across North America, Europe, and Asia. In 2010, she led the campaign for Mexican cuisine to be recognized as a UNESCO Cultural Heritage. In addition to teaching Mexican cuisine at Cucul Cultura Culinaria A.C. and the National University of Mexico, Carillo Arronte is also a leader of the Slow Food movement in Baja, and owner of the restaurants Don Emiliano (San Jose del Cabo) and Casa Mexico (Mexico City). She lives in Mexico City.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-end=\"2460\" data-start=\"1941\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eReviews:\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"flex flex-col text-sm pb-25\"\u003e\n\u003csection class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" dir=\"auto\" data-turn-id=\"request-WEB:472e269e-c033-4735-8890-9312398f1dcc-1\" data-testid=\"conversation-turn-4\" data-scroll-anchor=\"true\" data-turn=\"assistant\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:var(--thread-content-margin-xs,calc(var(--spacing)*4))] @w-sm\/main:[--thread-content-margin:var(--thread-content-margin-sm,calc(var(--spacing)*6))] @w-lg\/main:[--thread-content-margin:var(--thread-content-margin-lg,calc(var(--spacing)*16))] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] @w-lg\/main:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col gap-4 grow\"\u003e\n\u003cdiv data-message-author-role=\"assistant\" data-message-id=\"b1b77e46-7960-4453-9d6b-4f1bf90b0105\" dir=\"auto\" data-message-model-slug=\"gpt-5-3\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal outline-none keyboard-focused:focus-ring [.text-message+\u0026amp;]:mt-1\" data-turn-start-message=\"true\" tabindex=\"0\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full wrap-break-word light markdown-new-styling\"\u003e\n\u003cp\u003eNamed one of the top ten cookbooks for Fall 2014 by Publishers Weekly\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\"I have wanted to travel through Mexico my whole life to learn authentic recipes from each region – and now I don't have to, Margarita has done it for me!\" – Eva Longoria\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\"Absolutely delightful. I'd love to shut myself in a room and read it all day.\" – Nancy Vol Hopkins, Deputy Editor-in-Chief, Food \u0026amp; Entertaining\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\"Goodbye, Tex-Mex.\" – Better Homes and Gardens\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\"Mexico: The Cookbook could permanently ruin your appetite for supermarket industrial salsa.\" – ELLE Magazine\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\"Mexico: The Cookbook promises to reveal something new about Mexican cuisine even to the biggest lovers of tortillas and tamales, showing that it can be as refined as it is accessible.\" – TIME\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\"Exceptionally beautiful and encyclopedic.\" – T Magazine Essential\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\"Your essential guide to Mexican home cooking.\" – Tasting Table\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\"An imposing 700-page collection of Mexican recipes… a true 'food bible'.\" – Publishers Weekly\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\"Perhaps the most comprehensive cookbook on the country's cuisine ever published.\" – The Sunday Times Travel\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\"Definitive… Even the most knowledgeable expert on Mexican cuisine would struggle to find a dish not already included. A beautiful book, both in design and content… flawless.\" – The Culture Trip\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\"With a bright pink cover featuring laser-cut details, I can only say that the recipes inside are just as divine.\" – SFGirl by Bay\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\"The bible of Mexican home cooking (and the most beautiful book).\" – Domestic Sluttery\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\"This extensive book contains over 600 recipes for homemade Mexican dishes, and its vibrant, perforated cover brings energy and cheer to any cookbook shelf.\" – Allrecipes\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\"I heard that Margarita Carillo Arronte is an authority on Mexican food, so I got this book and I didn't regret it. The salsa is so good that all store-bought varieties seem bland in comparison, and her traditional taco recipes are amazing and perfect for summer meals.\" – The Pool\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\"I have long been an admirer of Margarita Carillo's work. In her new book, her warm and expert voice comes through fully, providing an exceptionally pleasant guide through the fascinating labyrinth of Mexican cuisine. Every cook, whether beginner or experienced, will benefit and enjoy this brilliant cookbook with hundreds of tested recipes – essential reading for any Mexican food lover.\" – Pati Jinich\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\"Margarita is the embodiment of everything I love about Mexico, and her food is delicious. A true heroine.\" – Thomasina Miers\u003cbr\u003e\u003cbr\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSpecifications\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"mt-3 w-full empty:hidden\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003ctable width=\"100%\" style=\"width: 100.036%; height: 156.75px;\"\u003e\n\u003ctbody\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 44.2089%; height: 19.5938px;\"\u003e\u003cspan class=\"float-start text-16 jost-semi-bold\"\u003eCategory:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd class=\"text-end\" style=\"width: 55.3964%; height: 19.5938px;\"\u003e\u003cspan class=\"float-end text-16 jost-regular\" style=\"color: rgb(255, 42, 0);\"\u003eEnglish Language Book\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 44.2089%; height: 19.5938px;\"\u003e\u003cspan class=\"float-start text-16 jost-semi-bold\"\u003eSupplier:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd class=\"text-end\" style=\"width: 55.3964%; height: 19.5938px;\"\u003e\u003cspan class=\"float-end text-16 jost-regular\"\u003ePhaidon\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 44.2089%; height: 19.5938px;\"\u003e\u003cspan class=\"float-start text-16 jost-semi-bold\"\u003eBinding:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd class=\"text-end\" style=\"width: 55.3964%; height: 19.5938px;\"\u003e\u003cspan class=\"float-end text-16 jost-regular\"\u003eHardcover\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 44.2089%; height: 19.5938px;\"\u003e\u003cspan class=\"float-start text-16 jost-semi-bold\"\u003ePublication Year:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd class=\"text-end\" style=\"width: 55.3964%; height: 19.5938px;\"\u003e2014\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 44.2089%; height: 19.5938px;\"\u003e\u003cspan class=\"float-start text-16 jost-semi-bold\"\u003eNumber of Pages:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd class=\"text-end\" style=\"width: 55.3964%; height: 19.5938px;\"\u003e704\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 44.2089%; height: 19.5938px;\"\u003e\u003cspan class=\"float-start text-16 jost-semi-bold\"\u003eFormat:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd class=\"text-end\" style=\"width: 55.3964%; height: 19.5938px;\"\u003e\u003cspan\u003e270mm x 180mm\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 44.2089%; height: 19.5938px;\"\u003e\u003cspan class=\"float-start text-16 jost-semi-bold\"\u003eWeight:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd class=\"text-end\" style=\"width: 55.3964%; height: 19.5938px;\"\u003e2270g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 44.2089%; height: 19.5938px;\"\u003e\u003cspan class=\"float-start text-16 jost-semi-bold\"\u003eISBN:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd class=\"text-end\" style=\"width: 55.3964%; height: 19.5938px;\"\u003e\u003cspan\u003e9780714867526\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e","brand":"Be Sharp","offers":[{"title":"Default Title","offer_id":53252558487859,"sku":null,"price":7000.0,"currency_code":"RSD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0686\/3873\/6691\/files\/9780714867526-mexico-3d-overview-3000_93fb9ecb-6577-4f7e-b614-79f1b212f676.webp?v=1776411761"},{"product_id":"on-vegetables-modern-recipes-for-the-home-kitchen-jeremy-fox","title":"On Vegetables: Modern Recipes for the Home Kitchen — Jeremy Fox","description":"\u003csection data-turn=\"assistant\" data-scroll-anchor=\"false\" data-testid=\"conversation-turn-14\" data-turn-id=\"request-69de1a34-074c-8327-af81-d4dd8b2e1ed0-1\" dir=\"auto\" class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto [content-visibility:auto] supports-[content-visibility:auto]:[contain-intrinsic-size:auto_100lvh] R6Vx5W_threadScrollVars scroll-mb-[calc(var(--scroll-root-safe-area-inset-bottom,0px)+var(--thread-response-height))] scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:var(--thread-content-margin-xs,calc(var(--spacing)*4))] @w-sm\/main:[--thread-content-margin:var(--thread-content-margin-sm,calc(var(--spacing)*6))] @w-lg\/main:[--thread-content-margin:var(--thread-content-margin-lg,calc(var(--spacing)*16))] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] @w-lg\/main:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col gap-4 grow\"\u003e\n\u003cdiv data-turn-start-message=\"true\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal outline-none keyboard-focused:focus-ring [.text-message+\u0026amp;]:mt-1\" data-message-model-slug=\"gpt-5-3\" dir=\"auto\" data-message-id=\"56d0515f-dffd-4924-9d61-1101d7622f8d\" data-message-author-role=\"assistant\" tabindex=\"0\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden\"\u003e\n\u003cp data-end=\"2460\" data-start=\"1941\"\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003eAbout the book\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003eThe long-awaited cookbook from Chef Jeremy Fox, the California culinary artist who is redefining vegetable-based cuisine with a global influence.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eKnown for his revolutionary approach to preparing vegetables, Jeremy Fox first gained acclaim at the Michelin-starred Ubuntu restaurant in Napa Valley. Today, he is one of America's most celebrated chefs, lauded for the ingredient-focused cuisine he serves at Los Angeles's Rustic Canyon Wine Bar and Seasonal Kitchen. In his first book, Fox presents his culinary philosophy through 160 approachable recipes for home cooks. On Vegetables elevates vegetarian cuisine, using creative methods and ingredient combinations to highlight the textures, flavors, and diversity of seasonal produce, alongside essential pantry recipes.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003eAbout the author:\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eJeremy Fox is an award-winning chef, having received accolades such as Food \u0026amp; Wine's \"Best New Chef 2008,\" Los Angeles Times' \"Jonathan Gold’s 101 Best Restaurants\" (2013–2016), and three James Beard Award nominations for \"Best Chef: West.\" Previously, he worked at Ubuntu restaurant in Napa, where he earned a Michelin star, as well as Manresa restaurant in Los Gatos. Today, he is the executive chef at Rustic Canyon and Esters Wine Shop \u0026amp; Bar in Santa Monica.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-end=\"2460\" data-start=\"1941\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eReviews:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv class=\"flex flex-col text-sm pb-25\"\u003e\n\u003csection class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" dir=\"auto\" data-turn-id=\"request-WEB:472e269e-c033-4735-8890-9312398f1dcc-1\" data-testid=\"conversation-turn-4\" data-scroll-anchor=\"true\" data-turn=\"assistant\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:var(--thread-content-margin-xs,calc(var(--spacing)*4))] @w-sm\/main:[--thread-content-margin:var(--thread-content-margin-sm,calc(var(--spacing)*6))] @w-lg\/main:[--thread-content-margin:var(--thread-content-margin-lg,calc(var(--spacing)*16))] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] @w-lg\/main:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col gap-4 grow\"\u003e\n\u003cdiv data-message-author-role=\"assistant\" data-message-id=\"b1b77e46-7960-4453-9d6b-4f1bf90b0105\" dir=\"auto\" data-message-model-slug=\"gpt-5-3\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal outline-none keyboard-focused:focus-ring [.text-message+\u0026amp;]:mt-1\" data-turn-start-message=\"true\" tabindex=\"0\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full wrap-break-word light markdown-new-styling\"\u003e\n\u003cp\u003eNamed one of the best cookbooks of 2017 by the Washington Post\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eOn Delish magazine's list of \"Best Gifts for Vegetarians\"\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\"It's no exaggeration to say that Jeremy Fox makes the most delicious vegetables on the planet.\" – David Chang\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\"We love that Fox kicks off this collection of exceptionally beautiful vegetarian dishes with a decadent grilled cheese and mayo sandwich, because the two are not mutually exclusive. For gourmands of all tastes.\" – Guardian, Cook\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\"Most [recipes] are as simple to prepare as they are pleasing to the eye.\" – T, The New York Times Style Magazine\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\"A must-read for vegetable lovers.\" – Bon Appétit\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\"Root-to-stem cooking gets the haute cuisine treatment in this beautiful cookbook.\" – San Francisco Chronicle\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\"If you think a meat-free diet lacks variety, look no further than this homage to vegetables from the renowned Californian chef... This comprehensive collection is sure to change your view of vegetarianism. The recipes are inventive and sophisticated, yet simple enough for home cooks... everyone will find something for themselves.\" – The Independent\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\"Beautiful and thought-provoking.\" – Grub Street\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\"A treasure trove of exciting, approachable recipes for home cooks.\" – Epicurious\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\"Essentially, a chef’s reflections on the many ways to prepare vegetables. Fox avoids excessive pretentiousness and unobtrusively encourages you to use what you have – and to use it all.\" – Los Angeles Times\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\"Gourmet vegetables reimagined through more than 160 impeccably delicious recipes.\" – goop\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSpecifications\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"mt-3 w-full empty:hidden\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003ctable width=\"100%\" style=\"width: 100.036%; height: 156.75px;\"\u003e\n\u003ctbody\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 44.2089%; height: 19.5938px;\"\u003e\u003cspan class=\"float-start text-16 jost-semi-bold\"\u003eCategory:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd class=\"text-end\" style=\"width: 55.3964%; height: 19.5938px;\"\u003e\u003cspan class=\"float-end text-16 jost-regular\" style=\"color: rgb(255, 42, 0);\"\u003eBook in English\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 44.2089%; height: 19.5938px;\"\u003e\u003cspan class=\"float-start text-16 jost-semi-bold\"\u003eSupplier:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd class=\"text-end\" style=\"width: 55.3964%; height: 19.5938px;\"\u003e\u003cspan class=\"float-end text-16 jost-regular\"\u003ePhaidon\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 44.2089%; height: 19.5938px;\"\u003e\u003cspan class=\"float-start text-16 jost-semi-bold\"\u003eBinding:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd class=\"text-end\" style=\"width: 55.3964%; height: 19.5938px;\"\u003e\u003cspan class=\"float-end text-16 jost-regular\"\u003eHardcover\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 44.2089%; height: 19.5938px;\"\u003e\u003cspan class=\"float-start text-16 jost-semi-bold\"\u003eYear of publication:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd class=\"text-end\" style=\"width: 55.3964%; height: 19.5938px;\"\u003e2017\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 44.2089%; height: 19.5938px;\"\u003e\u003cspan class=\"float-start text-16 jost-semi-bold\"\u003eNumber of pages:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd class=\"text-end\" style=\"width: 55.3964%; height: 19.5938px;\"\u003e320\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 44.2089%; height: 19.5938px;\"\u003e\u003cspan class=\"float-start text-16 jost-semi-bold\"\u003eFormat:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd class=\"text-end\" style=\"width: 55.3964%; height: 19.5938px;\"\u003e\u003cspan\u003e270mm x 205mm\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 44.2089%; height: 19.5938px;\"\u003e\u003cspan class=\"float-start text-16 jost-semi-bold\"\u003eWeight:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd class=\"text-end\" style=\"width: 55.3964%; height: 19.5938px;\"\u003e1335g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 44.2089%; height: 19.5938px;\"\u003e\u003cspan class=\"float-start text-16 jost-semi-bold\"\u003eISBN:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd class=\"text-end\" style=\"width: 55.3964%; height: 19.5938px;\"\u003e\u003cspan\u003e9780714873909\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e","brand":"Be Sharp","offers":[{"title":"Default Title","offer_id":53252567695667,"sku":null,"price":6200.0,"currency_code":"RSD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0686\/3873\/6691\/files\/On-Vegetables-EN-7390-3D-Standing1to1_3f171047-dea5-453a-918d-caeb2f1c8a02.webp?v=1776412327"},{"product_id":"on-meat-modern-recipes-for-the-home-kitchen-jeremy-fox","title":"On Meat: Modern Recipes for the Home Kitchen — Jeremy Fox","description":"\u003csection data-turn=\"assistant\" data-scroll-anchor=\"false\" data-testid=\"conversation-turn-14\" data-turn-id=\"request-69de1a34-074c-8327-af81-d4dd8b2e1ed0-1\" dir=\"auto\" class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto [content-visibility:auto] supports-[content-visibility:auto]:[contain-intrinsic-size:auto_100lvh] R6Vx5W_threadScrollVars scroll-mb-[calc(var(--scroll-root-safe-area-inset-bottom,0px)+var(--thread-response-height))] scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:var(--thread-content-margin-xs,calc(var(--spacing)*4))] @w-sm\/main:[--thread-content-margin:var(--thread-content-margin-sm,calc(var(--spacing)*6))] @w-lg\/main:[--thread-content-margin:var(--thread-content-margin-lg,calc(var(--spacing)*16))] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] @w-lg\/main:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col gap-4 grow\"\u003e\n\u003cdiv data-turn-start-message=\"true\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal outline-none keyboard-focused:focus-ring [.text-message+\u0026amp;]:mt-1\" data-message-model-slug=\"gpt-5-3\" dir=\"auto\" data-message-id=\"56d0515f-dffd-4924-9d61-1101d7622f8d\" data-message-author-role=\"assistant\" tabindex=\"0\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden\"\u003e\n\u003cp data-end=\"2460\" data-start=\"1941\"\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003eAbout the book\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003eThe highly anticipated follow-up to Jeremy Fox's world-bestselling On Vegetables, with more than 160 recipes for home cooks and creative meat lovers.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\"This is a book that will undoubtedly make you a better cook.\" – Dave Chang\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003eBEST COOKBOOK OF THE YEAR: Los Angeles Times and Smithsonian Magazine\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003eAs a nine-year-old, after tasting a beef and tongue dish prepared by his Jewish grandmother in Pennsylvania, Jeremy Fox discovered his passion for food. Described by David Chang as \"one of the greatest chefs America has ever had,\" Fox is known for the inventive dishes he presents at his California restaurants Rustic Canyon and Birdie G's, as well as for his role as a mentor in the culinary world. His long-awaited new cookbook, On Meat, highlights the chef's unique philosophy on everything related to meat, through 115 creative recipes that demonstrate his waste-free and sustainability-focused approach to cooking.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eChapters are organized by categories: pork; poultry and rabbit; beef and lamb; and a \"Deli\" section dedicated to cured and smoked products, pâtés, and sausages. The recipes, which range from simple to sophisticated, are accompanied by personal introductory notes offering Fox's insights, expert advice, and anecdotes from his professional and life story.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eHome cooks will discover a variety of snacks and appetizers, such as \"Buffalo\" deviled eggs and \"a Spanish tortilla, but Reuben sandwich-style\"; soups and stews, including chicken paprika with hand-cut spaetzle; main courses like \"corned beef steak frites,\" black-spiced pork tenderloin with chow-chow salad, apricot BBQ ribs, and merguez sausages with richly prepared eggplant; and much more.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe book begins with a \"How-To\" section, covering basics—like roasting a whole chicken or making homemade sausages—and concludes with over 50 pantry recipes, such as strawberry sofrito, Sungold tomato ketchup, and blue cheese butter, designed to complement or accompany main dishes. The foreword is written by renowned chef Paul Bertolli.\u003c\/p\u003e\n\u003cp data-end=\"2460\" data-start=\"1941\"\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003eAbout the Author:\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eJeremy Fox has worked in restaurants across the US and Europe, including Rubicon in San Francisco, and De Snippe in Belgium, followed by positions at Gordon Ramsay's restaurant and Fergus Henderson's legendary London restaurant St. John, known for its \"nose-to-tail\" philosophy. In California, he opened Ubuntu restaurant and was named \"Best New Chef\" by Food \u0026amp; Wine magazine, winning his first Michelin star for a vegetarian restaurant. After a three-year hiatus, documented in his global bestseller \u003cem data-end=\"2691\" data-start=\"2676\"\u003eOn Vegetables\u003c\/em\u003e, he is now the owner and head chef of Rustic Canyon and Birdie G's restaurants in Santa Monica.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-end=\"2460\" data-start=\"1941\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eReviews:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv class=\"flex flex-col text-sm pb-25\"\u003e\n\u003csection class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" dir=\"auto\" data-turn-id=\"request-WEB:472e269e-c033-4735-8890-9312398f1dcc-1\" data-testid=\"conversation-turn-4\" data-scroll-anchor=\"true\" data-turn=\"assistant\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:var(--thread-content-margin-xs,calc(var(--spacing)*4))] @w-sm\/main:[--thread-content-margin:var(--thread-content-margin-sm,calc(var(--spacing)*6))] @w-lg\/main:[--thread-content-margin:var(--thread-content-margin-lg,calc(var(--spacing)*16))] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] @w-lg\/main:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col gap-4 grow\"\u003e\n\u003cdiv data-message-author-role=\"assistant\" data-message-id=\"b1b77e46-7960-4453-9d6b-4f1bf90b0105\" dir=\"auto\" data-message-model-slug=\"gpt-5-3\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal outline-none keyboard-focused:focus-ring [.text-message+\u0026amp;]:mt-1\" data-turn-start-message=\"true\" tabindex=\"0\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full wrap-break-word light markdown-new-styling\"\u003e\n\u003cp\u003e\"Fox brings his Michelin-level creativity to the butcher counter, with refined recipes for ambitious home cooks.\" – LAist\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\"Explores the world of meat through thoughtful essays, sourcing guidelines, and diverse recipes.\" – Cleveland.com\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\"When I learned that Jeremy Fox was writing a book called On Meat and that Phaidon was publishing it, I immediately thought it was a perfect match. This is a master class in meat, with visual delights to match. Rabbit and myrtle mortadella? Black sugar tri-tip? Peach BBQ ribs? Count me in. Jeremy Fox's On Meat is pure joy.\" – Nancy Silverton\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\"Jeremy Fox is among the most innovative chefs working today. I've had the privilege of cooking with him and witnessing his exceptional talent for teaching. In On Meat, his creativity and deep respect for ingredients shine through in every recipe. Simply put... he's the real deal.\" – Michael Solomonov, chef and co-owner of Zahav restaurant\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\"Jeremy Fox has truly shown what a great chef with years of experience can convey through his food – restraint, ingenuity, craftsmanship, a clear stance, and humility – all evident in every recipe in his book. He has given new life to classic and modern meat dishes, respecting their origins. His love for the craft is palpable, as he now cooks meat like vegetables – which is always delicious in his hands.\" – Chris Cosentino\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\"Michelin-starred chef and bestselling author of On Vegetables teaches home cooks his waste-free and sustainability-focused approach to meat preparation.\" – Publishers Weekly\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\"Become an expert in grilling, roasting, and smoking while enjoying stunning photos and irresistible dishes at home.\" – Forbes\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\"Expect beautiful photography and exceptional design throughout the book.\" – Saveur, Best Cookbooks for Fall 2025.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\"Throughout the book, Fox's precise eye and penchant for zero-waste cooking shine through.\" – The Week Magazine\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\"A love letter to meat, to home cooks... with truly divine photography.\" – The Berkshire Eagle\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSpecifications\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"mt-3 w-full empty:hidden\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003ctable width=\"100%\" style=\"width: 100.036%; height: 156.75px;\"\u003e\n\u003ctbody\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 44.2089%; height: 19.5938px;\"\u003e\u003cspan class=\"float-start text-16 jost-semi-bold\"\u003eCategory:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd class=\"text-end\" style=\"width: 55.3964%; height: 19.5938px;\"\u003e\u003cspan class=\"float-end text-16 jost-regular\" style=\"color: rgb(255, 42, 0);\"\u003eBook in English\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 44.2089%; height: 19.5938px;\"\u003e\u003cspan class=\"float-start text-16 jost-semi-bold\"\u003eSupplier:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd class=\"text-end\" style=\"width: 55.3964%; height: 19.5938px;\"\u003e\u003cspan class=\"float-end text-16 jost-regular\"\u003ePhaidon\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 44.2089%; height: 19.5938px;\"\u003e\u003cspan class=\"float-start text-16 jost-semi-bold\"\u003eBinding:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd class=\"text-end\" style=\"width: 55.3964%; height: 19.5938px;\"\u003e\u003cspan class=\"float-end text-16 jost-regular\"\u003eHardcover\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 44.2089%; height: 19.5938px;\"\u003e\u003cspan class=\"float-start text-16 jost-semi-bold\"\u003eYear of publication:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd class=\"text-end\" style=\"width: 55.3964%; height: 19.5938px;\"\u003e2025\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 44.2089%; height: 19.5938px;\"\u003e\u003cspan class=\"float-start text-16 jost-semi-bold\"\u003eNumber of pages:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd class=\"text-end\" style=\"width: 55.3964%; height: 19.5938px;\"\u003e352\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 44.2089%; height: 19.5938px;\"\u003e\u003cspan class=\"float-start text-16 jost-semi-bold\"\u003eFormat:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd class=\"text-end\" style=\"width: 55.3964%; height: 19.5938px;\"\u003e\u003cspan\u003e270mm x 205mm\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 44.2089%; height: 19.5938px;\"\u003e\u003cspan class=\"float-start text-16 jost-semi-bold\"\u003eWeight:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd class=\"text-end\" style=\"width: 55.3964%; height: 19.5938px;\"\u003e1430g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 44.2089%; height: 19.5938px;\"\u003e\u003cspan class=\"float-start text-16 jost-semi-bold\"\u003eISBN:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd class=\"text-end\" style=\"width: 55.3964%; height: 19.5938px;\"\u003e\u003cspan\u003e9781837290864\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e","brand":"Be Sharp","offers":[{"title":"Default Title","offer_id":53252585062707,"sku":null,"price":6200.0,"currency_code":"RSD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0686\/3873\/6691\/files\/on-meat-en-9086-standing-front-3000_b10614f7-2dea-474d-a7aa-4ce734e1a7f1.webp?v=1776413522"},{"product_id":"one-pot-100-simple-recipes-to-cook-together-amandine-bernardi","title":"One Pot: 100 Simple Recipes to Cook Together — Amandine Bernardi","description":"\u003csection data-turn=\"assistant\" data-scroll-anchor=\"false\" data-testid=\"conversation-turn-14\" data-turn-id=\"request-69de1a34-074c-8327-af81-d4dd8b2e1ed0-1\" dir=\"auto\" class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto [content-visibility:auto] supports-[content-visibility:auto]:[contain-intrinsic-size:auto_100lvh] R6Vx5W_threadScrollVars scroll-mb-[calc(var(--scroll-root-safe-area-inset-bottom,0px)+var(--thread-response-height))] scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:var(--thread-content-margin-xs,calc(var(--spacing)*4))] @w-sm\/main:[--thread-content-margin:var(--thread-content-margin-sm,calc(var(--spacing)*6))] @w-lg\/main:[--thread-content-margin:var(--thread-content-margin-lg,calc(var(--spacing)*16))] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] @w-lg\/main:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col gap-4 grow\"\u003e\n\u003cdiv data-turn-start-message=\"true\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal outline-none keyboard-focused:focus-ring [.text-message+\u0026amp;]:mt-1\" data-message-model-slug=\"gpt-5-3\" dir=\"auto\" data-message-id=\"56d0515f-dffd-4924-9d61-1101d7622f8d\" data-message-author-role=\"assistant\" tabindex=\"0\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden\"\u003e\n\u003cp data-end=\"2460\" data-start=\"1941\"\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003eAbout the book\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCelebrate the simplicity of one-pot cooking with 100 delicious, globally inspired recipes from Larousse.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\"A multilayered manual for everything you can do with [one pot].\" – Vogue\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eA cast iron pot or casserole dish is an indispensable kitchen tool for preparing practical meals without compromising on flavor. In One Pot, author Amandine Bernardi presents 100 simple recipes inspired by vibrant international dishes.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis beautifully designed cookbook offers an enticing selection of recipes for every occasion – from quick weeknight dinners to special gatherings. Home cooks will discover nourishing dishes like ratatouille and mujadara with cauliflower; hearty main courses such as beef bourguignon, coq au vin, and Moroccan fish tagine; as well as sweet treats, like baked apples with honey.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWith an informative guide to equipment, useful serving suggestions, and clear labels for special diets (vegan, gluten-free, dairy-free, and nut-free), One Pot is ideal for both beginners and experienced cooks.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cbr\u003eAbout the author:\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003eAmandine Bernardi is a passionate cook and the author of the popular website Amandine Cooking, where she regularly shares her recipes with a dedicated community of food lovers. With over 275,000 followers on social media, her love for simple and delicious dishes inspires many home cooks. She lives in France.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-end=\"2460\" data-start=\"1941\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eReviews:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eFeatured in Vogue, The Strategist, and Library Journal\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\"A globally inspired collection of recipes where every dish is prepared in one pot, simplifying cleanup and maximizing flavor.\" – Cleveland.com\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\"As you might have guessed, every recipe in the book can be prepared in a simple cast iron pot — don't expect a sink full of dirty dishes and complicated specialized tools. Instead, you'll enjoy simple and elegant versions of ratatouille, beef bourguignon, and coq au vin (did we mention Bernardi is French?) effortlessly.\" – Katie Couric Media\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\"A multilayered manual for everything you can do with [one pot].\" – Vogue\u003c\/p\u003e\n\u003cdiv class=\"flex flex-col text-sm pb-25\"\u003e\n\u003csection class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" dir=\"auto\" data-turn-id=\"request-WEB:472e269e-c033-4735-8890-9312398f1dcc-1\" data-testid=\"conversation-turn-4\" data-scroll-anchor=\"true\" data-turn=\"assistant\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:var(--thread-content-margin-xs,calc(var(--spacing)*4))] @w-sm\/main:[--thread-content-margin:var(--thread-content-margin-sm,calc(var(--spacing)*6))] @w-lg\/main:[--thread-content-margin:var(--thread-content-margin-lg,calc(var(--spacing)*16))] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] @w-lg\/main:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col gap-4 grow\"\u003e\n\u003cdiv data-message-author-role=\"assistant\" data-message-id=\"b1b77e46-7960-4453-9d6b-4f1bf90b0105\" dir=\"auto\" data-message-model-slug=\"gpt-5-3\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal outline-none keyboard-focused:focus-ring [.text-message+\u0026amp;]:mt-1\" data-turn-start-message=\"true\" tabindex=\"0\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full wrap-break-word light markdown-new-styling\"\u003e\n\u003cp\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSpecifications\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"mt-3 w-full empty:hidden\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003ctable width=\"100%\" style=\"width: 100.036%; height: 156.75px;\"\u003e\n\u003ctbody\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 44.2089%; height: 19.5938px;\"\u003e\u003cspan class=\"float-start text-16 jost-semi-bold\"\u003eCategory:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd class=\"text-end\" style=\"width: 55.3964%; height: 19.5938px;\"\u003e\u003cspan class=\"float-end text-16 jost-regular\" style=\"color: rgb(255, 42, 0);\"\u003eBook in English\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 44.2089%; height: 19.5938px;\"\u003e\u003cspan class=\"float-start text-16 jost-semi-bold\"\u003eSupplier:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd class=\"text-end\" style=\"width: 55.3964%; height: 19.5938px;\"\u003e\u003cspan class=\"float-end text-16 jost-regular\"\u003ePhaidon\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 44.2089%; height: 19.5938px;\"\u003e\u003cspan class=\"float-start text-16 jost-semi-bold\"\u003eBinding:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd class=\"text-end\" style=\"width: 55.3964%; height: 19.5938px;\"\u003e\u003cspan class=\"float-end text-16 jost-regular\"\u003eHardcover\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 44.2089%; height: 19.5938px;\"\u003e\u003cspan class=\"float-start text-16 jost-semi-bold\"\u003ePublication Year:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd class=\"text-end\" style=\"width: 55.3964%; height: 19.5938px;\"\u003e2025\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 44.2089%; height: 19.5938px;\"\u003e\u003cspan class=\"float-start text-16 jost-semi-bold\"\u003eNumber of pages:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd class=\"text-end\" style=\"width: 55.3964%; height: 19.5938px;\"\u003e232\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 44.2089%; height: 19.5938px;\"\u003e\u003cspan class=\"float-start text-16 jost-semi-bold\"\u003eFormat:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd class=\"text-end\" style=\"width: 55.3964%; height: 19.5938px;\"\u003e\u003cspan\u003e270mm x 205mm\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 44.2089%; height: 19.5938px;\"\u003e\u003cspan class=\"float-start text-16 jost-semi-bold\"\u003eWeight:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd class=\"text-end\" style=\"width: 55.3964%; height: 19.5938px;\"\u003e1060g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 44.2089%; height: 19.5938px;\"\u003e\u003cspan class=\"float-start text-16 jost-semi-bold\"\u003eISBN:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd class=\"text-end\" style=\"width: 55.3964%; height: 19.5938px;\"\u003e\u003cspan\u003e9781837290604\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e","brand":"Be Sharp","offers":[{"title":"Default Title","offer_id":53252607639859,"sku":null,"price":5300.0,"currency_code":"RSD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0686\/3873\/6691\/files\/one-pot-en-9060-standing-front-3000_9eeddc8b-fc3d-400a-aa00-b92e44194fa6.webp?v=1776418715"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0686\/3873\/6691\/collections\/anniversary-about-1.webp?v=1776416079","url":"https:\/\/japanskinozevi.com\/en\/collections\/knjige.oembed","provider":"Be Sharp","version":"1.0","type":"link"}