{"title":"LEVEL UP","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eWe chose these cookbooks especially for experienced home cooks who want to hyperfixate on a specific skill or technique. These are more technical and in-depth than your everyday cooking books, with deep dives into everything from the science of baking to the art and technique of fermentation. For curious cooks who want to understand \u003cem\u003ewhy\u003c\/em\u003e things work, these books will deepen your skills and grow your confidence in the kitchen!\u003c\/p\u003e","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":"flour-water-salt-yeast-the-fundamentals-of-artisan-bread-and-pizza-a-cookbook","title":"Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza [A Cookbook]","description":"\u003cp\u003eNEW YORK TIMES BESTSELLER • From Portland’s most acclaimed and beloved baker comes this must-have baking guide, featuring recipes for world-class breads and pizzas and a variety of schedules suited for the home baker.\u003c\/p\u003e\u003cp\u003eThere are few things more satisfying than biting into a freshly made, crispy-on-the-outside, soft-and-supple-on-the-inside slice of perfectly baked bread. For Portland-based baker Ken Forkish, well-made bread is more than just a pleasure—it is a passion that has led him to create some of the best and most critically lauded breads and pizzas in the country.\u003c\/p\u003e\u003cp\u003eIn Flour Water Salt Yeast, Forkish translates his obsessively honed craft into scores of recipes for rustic boules and Neapolitan-style pizzas, all suited for the home baker. Forkish developed and tested all of the recipes in his home oven, and his impeccable formulas and clear instructions result in top-quality artisan breads and pizzas that stand up against those sold in the best bakeries anywhere.\u003c\/p\u003e\u003cp\u003eWhether you’re a total beginner or a serious baker, Flour Water Salt Yeast has a recipe that suits your skill level and time constraints: Start with a straight dough and have fresh bread ready by supper time, or explore pre-ferments with a bread that uses biga or poolish. If you’re ready to take your baking to the next level, follow Forkish’s step-by-step guide to making a levain starter with only flour and water, and be amazed by the delicious complexity of your naturally leavened bread. Pizza lovers can experiment with a variety of doughs and sauces to create the perfect pie using either a pizza stone or a cast-iron skillet.\u003c\/p\u003e\u003cp\u003eFlour Water Salt Yeast is more than just a collection of recipes for amazing bread and pizza—it offers a complete baking education, with a thorough yet accessible explanation of the tools and techniques that set artisan bread apart. Featuring a tutorial on baker’s percentages, advice for manipulating ingredients ratios to create custom doughs, tips for adapting bread baking schedules to fit your day-to-day life, and an entire chapter that demystifies the levain-making process, Flour Water Salt Yeast is an indispensable resource for bakers who want to make their daily bread exceptional bread.\u003c\/p\u003e","brand":"Penguin Random House","offers":[{"title":"Default Title","offer_id":41473513324615,"sku":"9781607742739","price":37.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/2732\/7047\/files\/9781607742739.jpg?v=1739044433"},{"product_id":"the-noma-guide-to-fermentation","title":"The Noma Guide to Fermentation","description":"New York Times BestsellerNamed one of the Best Cookbooks of the Year by the Chicago Tribune, New York Times, Boston Globe, San Francisco Chronicle, Atlanta Journal-Constitution, Houston Chronicle, Esquire, GQ, Eater, and moreNamed one of the Best Cookbooks to Give as Gifts by Food \u0026amp; Wine, Bon Appétit, Esquire, Field \u0026amp; Stream, New York Magazine’s The Strategist, The Daily Beast, Eater, Vogue, Business Insider, GQ, Epicurious, and more“An indispensable manual for home cooks and pro chefs.” —WiredAt Noma—four times named the world’s best restaurant—every dish includes some form of fermentation, whether it’s a bright hit of vinegar, a deeply savory miso, an electrifying drop of garum, or the sweet intensity of black garlic.","brand":"Hachette Book Group","offers":[{"title":"Default Title","offer_id":41981061824583,"sku":"9781579657185","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/2732\/7047\/files\/b7e0f22e6b1d5c3a8d19e1df934b578e219296c1762b9a320c17e443c04b707b.jpg?v=1757281906"},{"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. 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Nothing is as delicious, as surprising, as unique. A big part of the reason why is found in the Noma pantry, the seasonings, condiments, sauces, and other flavor compounds developed over two decades by René Redzepi and the Noma test kitchen. And now 150 of these components that define the inimitable taste of Noma—including roasted kelp salt, smoked egg yolk sauce, Nordic pesto, and lacto-koji beurre blanc—are shared in The Noma Guide to Building Flavour. Most of the recipes are illustrated with step-by-step photo sequences detailing the techniques needed to transform surprisingly familiar ingredients into elements of Noma’s distinctive cuisine. Noma uses these recipes to create elevated preparations for the restaurant (a selection of gorgeous plated-dish photos are included), but readers—whether professionals or avid home cooks—will find plenty of inspiration for their own kitchens, aided by do-able suggestions from Noma chefs.\u003cbr\u003e \u003cbr\u003eIn conversational essays and anecdotes woven throughout the book, Redzepi shares how staff members from around the globe have influenced Noma’s flavor palette, and how Noma chefs take pristine seasonal ingredients and blend, grind, dry, smoke, macerate, reduce and otherwise elicit the most potent and desirable flavors that make up the sensory language of Noma. 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