{"title":"Books","description":"\u003cp\u003eBrowse our ever-expanding range of books to help level up your cooking. From Fermentation, Sourdough, Camping, Seafood, Coffee and Ramen, we've got the perfect gift for the lover of all things delicious. \u003c\/p\u003e","products":[{"product_id":"the-complete-guide-to-sushi-and-sashimi","title":"The Complete Guide to Sushi and Sashimi","description":"\u003cp\u003e\u003cspan\u003eThese easy-to-follow recipes come from two of the leading experts in North America, who explain everything there is to know about sushi and knives. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eSushi isn’t tricky to make so long as you have the right utensils and instructions, and have the patience to get acquainted with the various techniques. All it takes is some practice and in no time at all, you’ll be making sumptuous sushi that will wow family and friends. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis incredible book provides all the information needed to get started–from ingredients and knives, to equipment, fish butchery, and plating techniques, making perfect rice and so much more. With full color throughout, lots of recipes, a very user-friendly concealed wiro-bound hardcover binding, 500 photos and hundreds of tips and techniques, this sushi book is sure to become the go-to guide for sushi and sashimi lovers, novice and experienced alike. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eYou’ll learn about how vitally important knives are along with the differences between Japanese and Western equivalents and substitutes. Ingredients certainly take center stage and here Robby Cook shares his extensive experience whether he’s sharing his expertise about Fluke (Hirame), Octopus (Tako) or Red Snapper (Tai). Sushi, maki, sashimi, nigiri, oshizushi–it’s all here. 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But more than that, fermented foods have enhanced nutritional value, aid in digestion, and regulate our immune systems. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFermentation is fun and it results in foods packed full of flavor and health benefits. The Fermentation Cookbook provides 70 easy, step-by-step, and cost-effective recipes for everything from fermented vegetables, fruits, sugars and honey to milks, cereals, grains and legumes. It covers the science behind fermentation, different types of fermentation processes, and useful fermentation equipment. So gather your jars, get started on making your own condiments and yogurts, and be on your way to cultivating good health.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e Your taste buds will be sure to thank you. AUTHORS: Sebastien Bureau is the president of MannaNova Solutions Inc, a food science consulting service that helps small producers in the fermented and non-fermented food and beverage industry. Since a young age, he has devoted many hours in the kitchen, experimenting with ingredients and exploring flavors and techniques. David Cote is a living foods chef, nutrition expert, shiatsu therapist and is currently the President of Crudessence and VP of RISE. He refined his culinary passions as well as his approaches to healthy living during the many years he spent traveling the world. 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This new book makes the key techniques of traditional baking easy to understand, with step-by-step photo instructions and a simple overview of the magical processes that turn wild yeasts into a living baker’s starter, and a bowl of flour into a glowing crusty loaf.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e Recipes include rye loaves, sourdough pizza, grissini, rolls and more, as well as suggesting surprising flavours (think chocolate, tomato, olives and linseed) to incorporate into your sourdough bakes. You don’t need to be an expert baker to make your own sourdough at home; though once you’re hooked, and want to get fancy, the book will tell you what lames, bannetons, brushes and stones to invest in. 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