{"title":"GO FULL NERD","description":null,"products":[{"product_id":"sift-the-elements-of-great-baking","title":"Sift: The Elements of Great Baking","description":"\u003cp\u003eAn “informative, enriching, and delicious” (Yotam Ottolenghi) guide to baking that combines easy-to-follow, science-based advice with 100 reliable recipes for both novices and more experienced bakers, from the renowned pastry chef behind the Kitchen Projects newsletter.\u003cbr\u003e \u003cbr\u003e“Sift is a marvel of completeness, sound advice, encouragement, and joy. We’re so lucky to have this book!”—Dorie Greenspan, New York Times bestselling author of Baking with Dorie\u003c\/p\u003e\u003cp\u003eSift begins with the foundational ingredients that underpin great bakes—flour, sugar, eggs, fat—before delving into the techniques that bring recipes to life: texture, color, how things rise, and a technical overview. 100 tested, tried, and true recipes follow and are organized by difficulty and time commitment, ranging from easy 30-minute cakes to spectacular showstoppers you can devote a weekend to, including:\u003c\/p\u003e\u003cp\u003e• Bake in an afternoon: Marble Cake with Chocolate Frosting, Lemon Curd Meringue Tarts with Blackberries, Miso Walnut Double-Thick Chocolate Chip Cookies\u003cbr\u003e• Bake in a day: Mango Shortcake with Candied Lime, Fancy Rhubarb Tart, Olive Oil Brie-oche with Roasted Grapes, Honey, and Thyme\u003cbr\u003e• Bake in a weekend: 3-Day Focaccia; Pain au Chocolat; Classic Fruit Custard Danish\u003c\/p\u003e\u003cp\u003eGorgeous photos accompany every recipe and the infographic-style illustrations help home bakers easily grasp the hows and whys of baking so they can tackle any project with confidence.\u003c\/p\u003e","brand":"Penguin Random House","offers":[{"title":"Default Title","offer_id":41290254352455,"sku":"9780593797129","price":36.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/2732\/7047\/files\/9780593797129.jpg?v=1732217688"},{"product_id":"the-flavor-bible","title":"The Flavor Bible","description":"Widely hailed as one of the most influential cookbooks of all time, this is the timeless classic guide to culinary creativity and flavor exploration, based on the wisdom of the world's most innovative chefs Eight years in the making, The Flavor Bible is a landmark book that has inspired the greatest creations of innovative cooks and chefs by serving as an indispensable guide to creativity and flavor affinities in today's kitchen.  Cuisine is undergoing a startling historic transformation: With the advent of the global availability of ingredients, dishes are no longer based on geography but on flavor. This radical shift calls for a new approach to cooking -- as well as a new genre of \"cookbook\" that serves not to document classic dishes via recipes, but to inspire the creation of new ones based on imaginative and harmonious flavor combinations.","brand":"Hachette Book Group","offers":[{"title":"Default Title","offer_id":41981061890119,"sku":"9780316118408","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/2732\/7047\/files\/313ed35c0e06c76bf6c25ffc243865f0a8f0da53651abaa1751479f4fbfe3fe5.jpg?v=1757281909"},{"product_id":"the-science-of-fermentation","title":"The Science of Fermentation","description":"\u003cp\u003e“A vital resource for the ferment-curious” JAMES READ\u003cbr\u003e“This book will inspire a whole new generation of fermenters” KENJI MORIMOTO\u003cbr\u003e“A rich resource that enlightens and inspires” MARK DIACONO\u003c\/p\u003e\n\u003cp\u003eEnter a marvelous microbial world and explore the fascinating science of fermented foods.\u003c\/p\u003e\n\u003cp\u003eEvery culture has a long history of fermentation – from kimchi to beer, kombucha to kefir, and sourdough to soy sauce – but rarely do we contemplate the complex science behind these everyday treats.\u003c\/p\u003e\n\u003cp\u003eIn The Science of Fermentation, author and CEO of the Fermenters Guild, Robin Sherriff dives into the complex microbiology and chemistry behind essential ferments, revealing the invisible ecosystems that shape flavor, preserve food, and enrich our diets.\u003c\/p\u003e\n\u003cp\u003eLearn how fermented food and drinks have changed our palates and health forever, explore scientific processes behind your favorite pickles, and discover how to recreate them in your own kitchen.\u003c\/p\u003e\n\u003cp\u003eWith recipes for more than 30 ferments, step-by-step photography, tips and troubleshooting advice, plus a foreword by Dr Johnny Drain and contributions from experts from around the world – including James Read, Kenji Morimoto, Kirsten K. Shockey, Mark Dredge, and Olia Hercules – this is everything you need to understand and explore the alchemy of fermentation.\u003c\/p\u003e","brand":"Penguin Random House","offers":[{"title":"Default Title","offer_id":42052591943751,"sku":"9798217126477","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/2732\/7047\/files\/9798217126477.jpg?v=1759107386"},{"product_id":"the-elements-of-baking-making-any-recipe-gluten-free-dairy-free-egg-free-or-vegan","title":"The Elements of Baking: Making any recipe gluten-free, dairy-free, egg-free or vegan","description":"\u003cp\u003e\"As soon as I read The Elements of Baking, I knew it would have a permanent spot on my kitchen bookshelf.\" Dorie Greenspan, New York Times bestselling author of Baking with Dorie.\u003c\/p\u003e\u003cp\u003eThe Elements of Baking is the definitive guide to making any recipe gluten-free, dairy-free, egg-free, vegan or even gluten-free vegan. Armed with a PhD in Inorganic Chemistry, Katarina Cermelj lays out the science behind baking and the ingredients that make it work, so you can easily adapt your baking to your diet and lifestyle, and still make sure it tastes spectacular.\u003c\/p\u003e\u003cp\u003eWith an abundance of mouth-watering recipes together with actual quantitative rules that you can use to convert any recipe into whatever version you fancy, The Elements of Baking will transform the way you think about ingredients. It will be a constant companion in the kitchen and the book you refer to every time you want to bake.\u003c\/p\u003e\u003cp\u003e\"Kat is the master of free-from recipes!\" Matt Adlard, author of Bake it Better\u003c\/p\u003e\u003cp\u003e\"This is so much more than a cookbook, it's a baking science bible!\" Tessa Arias, creator of Handle the Heat\u003c\/p\u003e\u003cp\u003e\"Katarina's recipes are delicious, foolproof and you'd simply not know that they're 'without' in any way.\" Mark Diacono, author of Spice: A Cook's Companion\u003c\/p\u003e\u003cp\u003e\"A deliciously authoritative guide to creating the gluten-free, dairy-free, egg-free, and vegan baked treats of our dreams.\" Zoe Francois, author of Zoe Bakes Cookies and host of Zoe Bakes\u003c\/p\u003e\u003cp\u003e\"The Elements of Baking practically and beautifully shares a wonderful message - baking is truly for everyone.\"\u003cbr\u003eErin Jeanne McDowell, author of The Book on Pie and host of Happy Baking\u003c\/p\u003e\u003cp\u003e\"Brilliantly smart and poised to become the essential baking guide for folk who want to learn or love to bake.\" Nik Sharma, James Beard finalist, author of Veg-Table\u003c\/p\u003e","brand":"Hachette Book Group","offers":[{"title":"Default Title","offer_id":42304882966599,"sku":"9781399712897","price":35.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/2732\/7047\/files\/9781399712897.jpg?v=1765924918"},{"product_id":"a-year-of-fermentation-a-seasonal-guide-to-the-art-science-of-fermentation","title":"A Year of Fermentation: A Seasonal Guide to the Art \u0026 Science of Fermentation","description":"\u003cp\u003e\"The man has a knack for making even the most ambitious projects seem entirely possible\" – Yotam Ottolenghi\u003c\/p\u003e\u003cp\u003e“A beautiful, essential book, where, as ever, only more so, Sam shares his delicious, original takes on fermenting” – Mark Diacono\u003c\/p\u003e\u003cp\u003eA Year of Fermentation is a seasonal guide that explores the fascinating world of fermentation through the year.\u003c\/p\u003e\u003cp\u003eThis book aims to bridge the gap between foraging, growing, and cooking, providing what's-in-season calendars and fermentation recipes to unlock incredible flavors, enhance nutrition, and foster a deeper connection with food and nature year-round.\u003c\/p\u003e\u003cp\u003eSeasonal recipes are a feature of this book, including:\u003cbr\u003e * Kombucha\u003cbr\u003e * Apple cider vinegar\u003cbr\u003e * Sourdough\u003cbr\u003e * Miso\u003cbr\u003e * Sauerkraut\u003c\/p\u003e\u003cp\u003eWe think of the year as four seasons. In the world of food, we can see the year as a shifting, overlapping mass of microseasons, each offering its own set of delicious ingredients. This book explores these changing microseasons, linking ingredients with appropriate fermentation techniques to maximize flavor and harmonize with nature’s rhythms.\u003c\/p\u003e\u003cp\u003eWith step-by-step instructions, illustrations, and photographs from an expert fermenter, ensure your cupboards are stocked year-round with ferments that add depth of flavor to your everyday cooking.\u003c\/p\u003e","brand":"Penguin Random House","offers":[{"title":"Default Title","offer_id":42995139412039,"sku":"9798217139552","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/2732\/7047\/files\/9798217139552.jpg?v=1784820251"},{"product_id":"fundamentals-of-flavor-100-recipes-for-the-science-of-better-cooking","title":"Fundamentals of Flavor: 100 Recipes for the Science of Better Cooking","description":"\u003cp\u003e“The perfect marriage of science and deliciousness. An essential modern kitchen companion.” ―Hetty Lui McKinnon, James Beard Award–winning chef, author, and food writer\u003c\/p\u003e\u003cp\u003eAcclaimed cookbook author, America’s Test Kitchen Editor in Residence, and molecular biologist Nik Sharma brings his deep scientific knowledge, delicious recipes, and stunning photography to home cooks with Fundamentals of Flavor. These 100 recipes deepen your understanding of how fire, earth, air, and water improve your kitchen techniques and the flavor of your meals.\u003c\/p\u003e\u003cp\u003eBuilding on the science-forward thinking of The Flavor Equation and the accessibility of his award-winning Veg-Table, Nik Sharma’s latest cookbook brings fascinating technical know-how to exciting everyday recipes. In these pages, Sharma explores the four powerful elements of nature and their profound influence on how we cook, delving into such topics and dishes as:\u003c\/p\u003e\u003cp\u003e * Fire: How caramelization deepens the flavor of Caramelized Shallot and Feta-Labneh Dip\u003cbr\u003e * Earth: How salt's minerality brings crispness to Salt-Baked New Potatoes with Gochujang Vinaigrette\u003cbr\u003e * Air: Why drying out cookie dough results in perfect Extra Rich Chocolate-Cinnamon Crinkle Cookies\u003cbr\u003e * Water: Why sous vide is the best way to cook a hearty, tender loaf of Icelandic Rye Bread\u003cbr\u003e * And much more.\u003c\/p\u003e\u003cp\u003eWith more than 150 evocative photographs and 20+ infographics that simplify scientific principles for visual learners, this is a beautiful, foundation-building reference book for home cooks who approach their meals with a hunger for knowledge and big flavor.\u003c\/p\u003e\u003cp\u003eAWARD-WINNING AUTHOR: Nik Sharma is an accomplished chef and cookbook author. Veg-Table won the 2024 Golden Poppy Award and was named a Best Cookbook of the Year by NPR, The Los Angeles Times, Epicurious, Vice, Food Network, Good Housekeeping, and more. His previous books, The Flavor Equation and Season, were also named to multiple Best Cookbook lists, including The New York Times, Eater, Food \u0026amp; Wine, Forbes, Saveur, Bon Appetit, Food52, The San Francisco Chronicle, The Los Angeles Times, The Boston Globe, The Chicago Tribune, CNN Travel, and many others.\u003c\/p\u003e\u003cp\u003eACCESSIBLE RECIPES: This book packs big flavor while remaining highly cookable. From the basics like how to make your own Hot Honey, Homemade Set Yogurt, and Cultured Butter to mastering more complex dishes such as Eggplant, Burrata, and Mozzarella Pitadinas; Steak with Porcini-Thyme Sauce; and Cinnamon Churro Ice Cream with Dulce de Leche, these recipes help you achieve spectacular, complex flavors.\u003c\/p\u003e\u003cp\u003eSCIENCE FOR THE HOME COOK: As a former molecular biologist, Sharma wants you to eat delicious food while understanding how you made it happen―so you can make it again! This volume is packed with information on how roasting, baking, boiling, stir-frying, and other cooking techniques help you put delicious meals on the table, plus handy tips for better understanding how to get the most from your kitchen equipment, such as testing your oven temperature to make sure it's accurate.\u003c\/p\u003e\u003cp\u003ePerfect for: \u003c\/p\u003e\u003cp\u003e * Fans of Nik Sharma and America's Test Kitchen\u003cbr\u003e * Home cooks interested in the how and why behind delicious food\u003cbr\u003e * Anyone looking to expand their skillset, from grilling to sous vide\u003cbr\u003e * Birthday, holiday, housewarming, or graduation gift for food enthusiasts\u003c\/p\u003e","brand":"Chronicle Books","offers":[{"title":"Default Title","offer_id":42995176112199,"sku":"9781797216331","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/2732\/7047\/files\/9781797216331.jpg?v=1784822036"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/2732\/7047\/collections\/9780593797129.jpg?v=1788378396","url":"https:\/\/anchovybookco.com\/collections\/in-a-rut-copy.oembed","provider":"Anchovy Book Co","version":"1.0","type":"link"}