{"title":"LET'S EAT!","description":"\u003ch3 style=\"text-align: left;\" class=\"p1\"\u003eFood brings people together. Our LET’S EAT collection highlights cooking and sharing, from ramen bowls to Middle Eastern tables. Browse titles on flavour, tradition, and the simple act of gathering.\u003c\/h3\u003e","products":[{"product_id":"weekend-recipes","title":"Weekend Recipes - Jess Elliott Dennison","description":"\u003cdiv class=\"ProductItem-details-excerpt ProductItem-details-excerpt-below-price\" data-content-field=\"excerpt\" id=\"yui_3_17_2_1_1735559469063_119\"\u003e\n\u003cp class=\"\"\u003e\u003cstrong\u003eWeekend Recipes - Jess Elliott Dennison \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-rte-preserve-empty=\"true\"\u003e\u003cspan\u003e\"Following on from \u003c\/span\u003e\u003cem\u003e\u003cspan\u003eMidweek Recipes\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e, I’m excited to bring you these joyful dishes for exploring across the weekend.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-rte-preserve-empty=\"true\"\u003e\u003cspan\u003eWith chapters of Breakfast, Lunch, Afternoon Baking, Dinner and Pudding, these are the flavours and methods for when work is on pause and there’s more time for connecting with your ingredients, kitchen and company.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-rte-preserve-empty=\"true\"\u003e\u003cspan\u003eThere’s my sherbet-y lemon curd for spreading over toast in the morning; roast pepper, charred silverskin onion and Parmesan crostini for midday; and spaghetti and oregano meatballs followed by blackcurrant pavlova with lemon and bay custard for the evening. The whole weekend is here.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-rte-preserve-empty=\"true\"\u003e\u003cspan\u003eWritten, tested, photographed and published from my Studio in Edinburgh.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Central","offers":[{"title":"Default Title","offer_id":56309253079424,"sku":null,"price":23.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2009\/7115\/files\/WeekendRecipes_1_3d233092-e6d3-4055-8d1f-c76b922f2c78.jpg?v=1786455063"},{"product_id":"heard-2-play","title":"Heard #2 - Play","description":"\u003cp\u003e\u003cstrong\u003eHeard #2 - Play\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"\u003c\/strong\u003eWe selfishly started heard. as a way to find joy in ourown lives. We were desperate for connection and needed an outlet to express ourselves. What we never could have imagined was the way in which that joy would manifest as it came to life, and the people we would come to cherish along the way. We had always hoped we could build a community of creatives that wanted to share and listen, and we’ve accomplished it because of you. We are eternally grateful for every contributor and every reader who has come along for this journey. You have truly brought us so much joy. And now, it’s time to PLAY. Welcome to our beautiful mess of ideas, stories, and visuals that let imagination lead the way, rules be damned. We wanted to channel our inner childlike wonder and allow ourselves the ability to just let go. From our millennial fever dream cover to our resident solo-eater waxing poetic about bar snacks, and even a smutty poem about your favorite after-school snack, this issue goes against everything our parents tried to teach us about NOT PLAYING with our food. So here’s to the weird combinations, the late-night cravings, the first drafts that turned into something brilliant, and the people who said “yes” when we said “hear us out…”\u003c\/p\u003e\n\u003cp\u003eIf you don’t need to be heard, we hope you listen. If you’re tired of rules, we hope you break a few with us. And if you’re not PLAYING with your food—well, maybe you should be.\"\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eAleya Zenieris \u0026amp; Codii Lopez \u003cbr\u003eheard. co-creators\u003c\/p\u003e","brand":"HEARD","offers":[{"title":"Default Title","offer_id":56531908493696,"sku":null,"price":10.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2009\/7115\/files\/Heard_2-Play1.jpg?v=1757429292"},{"product_id":"crumbs","title":"Crumbs - Cookies and Sweets from Around the World","description":"\u003cp\u003e\u003cstrong\u003eCrumbs - Cookies and Sweets from Around the World\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBake your way around the world with the ultimate collection of 300 irresistible, authentic, and delicious cookie recipes from nearly 100 countries\u003c\/p\u003e\n\u003cp\u003eWhether enjoyed at breakfast, with afternoon tea, on holidays, or as a late-night snack, cookies are a universally beloved treat. In\u003cem\u003e\u003cspan\u003e \u003c\/span\u003eCrumbs\u003c\/em\u003e, food writer, recipe developer, and self-confessed baking obsessive Ben Mims takes home cooks on a delicious tour across countries and cultures, presenting a sweet and satisfying guide to crumbly, crunchy, chewy desserts – from Snickerdoodles, Date-Filled Maamoul, and Almond Macaroons to Cardamom Biscuits, Italian Waffle Cookies, and Okinawan Brown Sugar Shortbread.\u003c\/p\u003e\n\u003cp\u003eOrganized geographically,\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eCrumbs\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eis chock-full of old-world and modern classics, and intriguing local recipes from more than 100 countries. Each begins with a fascinating origin story, followed by clear, step-by-step instructions and notes on regional variations.\u003c\/p\u003e\n\u003cp\u003eBeginners will appreciate Mims’s introduction to essential equipment, ingredients, and techniques such as shaping, rolling, and slicing, while bakers of all skill levels will find inspiration in the bounty of recipes, each carefully tested and perfected for home kitchens. Richly illustrated and easy to navigate, the book features gorgeous photographs and special icons designating dairy-free, gluten-free, vegetarian, and vegan recipes, as well as approachable, easy-to-make options that come together in 30 minutes or less.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRecipes include:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eChocolate-Glazed Elisenlebkuchen, Danish Pepper and Spice Cookies, Egyptian Stuffed Eid Cookies, Filipino Powdered Milk Shortbreads, French Macarons, Icelandic Gingerbread, Malaysian Milky Cashew Cookies, Nigerian Coconut Macaroon Balls, Pakistani Cumin Seed Cookies, Portuguese Biscoitos, Puerto Rican Guava and Almond Thumbprint Cookies, Rugelach, Spanish Almendrados, Shrewsbury Biscuits, Speculaas, Sri Lankan Crunchy Sugar Cookies, Syrian Sesame and Pistachio Cookies, Thai Rolled Wafer Cookies, Venezuelan Shortbread Cookies, and Welsh Griddled Currant Cookies, plus international variations on wedding cookies, Christmas cookies, and other sweet treats for special celebrations.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eBen Mims \u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003eis a James Beard Award-nominated cookbook author and food writer. He has worked as a food columnist, editor, and recipe developer for major media outlets including: the \u003c\/span\u003e\u003cem\u003eLos Angeles Times\u003c\/em\u003e\u003cspan\u003e, \u003c\/span\u003e\u003cem\u003eFood \u0026amp; Wine\u003c\/em\u003e\u003cspan\u003e, \u003c\/span\u003e\u003cem\u003eSaveur\u003c\/em\u003e\u003cspan\u003e, \u003c\/span\u003e\u003cem\u003eLucky Peach\u003c\/em\u003e\u003cspan\u003e, and Buzzfeed’s \u003c\/span\u003e\u003cem\u003eTasty\u003c\/em\u003e\u003cspan\u003e. 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In\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eOne Pot\u003c\/em\u003e, author Amandine Bernardi presents 100 effortless recipes featuring vibrant international dishes.\u003c\/p\u003e\n\u003cp\u003eThis beautifully designed cookbook offers an appealing range of recipes for every occasion, from quick weeknight dinners to special gatherings. Home cooks will discover wholesome dishes like Ratatouille and Mujadara with Cauliflower; hearty mains, including Beef Bourguignon, Coq au Vin, and Moroccan Fish Stew; and sweet treats, such as Baked Apples with Honey.\u003c\/p\u003e\n\u003cp\u003eWith an informative guide to equipment, helpful serving suggestions, and clear dietary symbols designating vegan, gluten-free, dairy-free, and nut-free options,\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eOne Pot\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eis perfect for novice and experienced cooks alike.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eAmandine Bernardi\u003c\/strong\u003e\u003cspan\u003e is a passionate cook and the creator of the popular website Amandine Cooking, where she regularly shares her recipes with a dedicated community of food enthusiasts. 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Upon moving to Australia, Yoko started to grow and preserve her own vegetables and began sharing her knowledge and recipes for pickling and fermenting all kinds of produce.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIn this book Yoko explains the difference between pickles and ferments, and guides us through the preserving process, from salt ratios and chopping techniques to fermenting times and storage. Along the way, Yoko shares personal stories from her childhood and experiences growing and fermenting vegetables in Australia, making this book not only a practical guide filled valuable knowledge, but also a book filled with love.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eYoko Nakazawa\u003c\/strong\u003e\u003cspan\u003e, born and raised in Japan, has resided in Australia since 2013. 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From bagels and babkas to the Reuben, classic pizza slices, hotdogs, pretzels and the world-famous New York cheesecake, Yasmin shares the recipes that feed the city, from morning to night.\u003c\/p\u003e\n\u003cp\u003eWith photography by Alan Benson capturing the never-ending buzz of New York life,\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eEAT NYC\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eis the cookbook for anyone pining for Gotham.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003eYasmin Newman\u003c\/b\u003e\u003cspan\u003e is a food a food and travel writer, photographer and presenter, based in Australia. 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In this 136-page issue (format: 5.5x 8.25 inches), you'll find: \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eA look at the people, events, and weather conditions that have shaped the Côte d’Or over the past 50 years.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWhat it’s like to drink 100-year-old wine (and why some people do it all the time).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eA look back at the first-ever BYOB dinner in New York, which took place 25 years ago.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe first chapter of a captivating four-part diary by Stephanie Wangui, chronicling her journey from senior sommelier at Noble Rot Mayfair to winemaker in Burgundy.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eA conversation with Aaron Ayscough on spearheading the natural wine movement in Burgundy and beyond.\u003c\/span\u003e\u003c\/p\u003e","brand":"Ra \u0026 Olly","offers":[{"title":"Default Title","offer_id":57563786051968,"sku":null,"price":18.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2009\/7115\/files\/B.Y.O.B_2.1_1.jpg?v=1773067615"},{"product_id":"toothsome-2-from-minimal-to-maximal","title":"Toothsome #2 - From Minimal to Maximal","description":"\u003cp\u003e\u003cstrong\u003eToothsome #12- From Minimal to Maximal\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv class=\"purchase-info\"\u003e\n\u003cdiv class=\"purchase-inner\"\u003e\n\u003cdiv class=\"purchase-inner-wrap\"\u003e\n\u003cdiv class=\"purchase-prod-deets\"\u003e\n\u003cdiv id=\"Quantity-Form-template--23654722666831__main\" class=\"product-form__input product-form__quantity\"\u003e\u003c\/div\u003e\n\u003cdiv id=\"shopify-block-Aa3dweDRNVnJVQ2p0d__sc_back_in_stock_app_block_LxJM6b\" class=\"shopify-block shopify-app-block\"\u003e\n\u003cdiv id=\"esc-oos-form\"\u003e\n\u003cdiv id=\"esc-oos-form-app\"\u003e\n\u003cdiv id=\"esc-out-of-stock-inputs\"\u003e\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\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"description-block\"\u003e\n\u003cdiv class=\"product__description rte quick-add-hidden\"\u003e\n\u003cp\u003eOur second issue is titled “From Minimal to Maximal\" and explores the space between restraint and excess. \u003c\/p\u003e\n\u003cp\u003eThrough food, travel, and personal ritual, the issue moves across geographies, from London and Bristol to Colombia, Taiwan, Los Angeles, and beyond.\u003c\/p\u003e\n\u003cp\u003eFeaturing essays, photo stories, and diaries by Erchen Chang, Vivek Vadoliya, Nilüfer Yanya, Andrew Wong, Espacio Crudo, Hugo Balnaves and more.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Central","offers":[{"title":"Default Title","offer_id":57600963805568,"sku":null,"price":18.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2009\/7115\/files\/Toothsome_2-FromMinimaltoMaximal_1_77f5e9b9-1df7-494d-971e-779a699f9154.jpg?v=1773411256"},{"product_id":"sandweegies-2-the-breakfast-issue","title":"Sandweegies #2 - The Breakfast Issue","description":"\u003cp class=\"preFade fadeIn\"\u003e\u003cstrong\u003eSandweegies #2 - The Breakfast Issue\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe’re so excited that our SECOND magazine is officially out today. There’s something strange about putting this out into the world after spending so much time on it. So much love, passion \u0026amp; care has gone into this issue. It’s a celebration of Glasgow’s food scene, but more than that, it’s about the people behind it.The early mornings, late nights, graft, creativity and community that make it what it is.\u003c\/p\u003e\n\u003cp\u003eEvery page has been shaped by the spaces and voices that inspire us. We hope when you flick through it, you feel a bit of that energy too!\u003c\/p\u003e\n\u003cp\u003eShare it, enjoy it \u0026amp; get hungry.\u003c\/p\u003e\n\u003cp class=\"preFade fadeIn\"\u003e\u003cstrong\u003eSandweegies\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eis a creatively designed magazine that dives into Glasgow’s vibrant food scene - one sandwich at a time. More than just a celebration of great food, it’s a tribute to the people behind it: the bakers, chefs, and café owners who bring the city’s sandwiches to life. 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Yes, we dive deep into the legacy of bacon-on-everything 2010s online food content and sip on cider made from stolen fruit, but we also explore vice’s darker manifestations. We meet Indigenous lobster fishermen whose rights are being infringed upon, staff working at ultra-luxe parties where excessive food waste is the norm, and prisoners who created a cookbook to grapple with systemic scarcity. 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Design inspired by large-format Italian quotidiano newspapers, glowed-up in 83 finish color pages, ready to be displayed on your well-curated coffee table.\u003c\/p\u003e\n\u003cp\u003eEntirely inspired, developed, and printed in Italy.\u003c\/p\u003e","brand":"Ra \u0026 Olly","offers":[{"title":"Default Title","offer_id":58385757405568,"sku":null,"price":22.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2009\/7115\/files\/ItalySegretaQuotidianno.jpg?v=1783169048"},{"product_id":"kitchen-table-8-the-baked-issue","title":"Kitchen Table #8 - The Baked Issue","description":"\u003cp\u003e\u003cstrong\u003eKitchen Table #8 - The Baked Issue\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe Baked Issue It's here! Crack open the pages of our newest issue and stuff your face with scrummy baked goodness; join the adventure and learn about the red hot micro-baking trend, then meet one of the last remaining independent fortune cookie makers. Travel with us across the country and around the globe, from Portland to Austin to Asheville, from Copenhagen to Sao Paolo to Southern Italy. Up your home-baking game and bone up on the tools and tips of the trade. Did you know that in ancient Egypt, only gods could eat cake? No cake for you, plebes! Feast on one of seven delicious recipes, then for dessert nosh on 120 pages of gorgeous art and photography. Plus, it's the \"baked issue.\" Munchies, anyone? You won't leave hungry.\u003c\/span\u003e\u003c\/p\u003e","brand":"Antenne","offers":[{"title":"Default Title","offer_id":58423263101312,"sku":null,"price":15.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2009\/7115\/files\/KitchenTable_8-TheBakedIssue.jpg?v=1784300865"},{"product_id":"b-y-o-b-2-2","title":"B.Y.O.B #2.2","description":"\u003cp\u003e\u003cstrong\u003eB.Y.O.B #2.2\u003cspan class=\"wixui-rich-text__text\"\u003e Never Enough Burgundy ( The First Anniversary Issue)\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv id=\"bgLayers_comp-mrwbhtb86\" class=\"QG9w8P\"\u003e\n\u003cdiv id=\"bgMedia_comp-mrwbhtb86\" class=\"ROWgFb\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"\"\u003e\n\u003cdiv\u003e\n\u003cdiv id=\"comp-mrwbhtb912\" class=\"N8MGzv _v6ohL PO9MfV comp-mrwbhtb912 wixui-rich-text\"\u003e\n\u003cp class=\"font_8 wixui-rich-text__text\"\u003e\u003cspan class=\"wixui-rich-text__text\"\u003eIn 128 pages you’ll find:\u003c\/span\u003e\u003cspan class=\"wixui-rich-text__text\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul class=\"font_8 wixui-rich-text__text\"\u003e\n\u003cli class=\"wixui-rich-text__text\"\u003e\n\u003cp class=\"font_8 wixui-rich-text__text\"\u003e\u003cspan class=\"wixui-rich-text__text\"\u003eWhy everybody suddenly wants to drink the same bottles — Pierre Renauld applies René Girard's theory of mimetic desire to cult wines, allocations, and modern wine culture.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"wixui-rich-text__text\"\u003e\n\u003cp class=\"font_8 wixui-rich-text__text\"\u003e\u003cspan class=\"wixui-rich-text__text\"\u003eRaj Vaidya traces Burgundy's remarkable organic transformation over the past four decades, while Paul Knittel asks whether farming itself is beginning to challenge our understanding of terroir.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"wixui-rich-text__text\"\u003e\n\u003cp class=\"font_8 wixui-rich-text__text\"\u003e\u003cspan class=\"wixui-rich-text__text\"\u003eSteven Graf's practical guide to buying, cellaring, and drinking Burgundy without losing your mind — or your savings.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"wixui-rich-text__text\"\u003e\n\u003cp class=\"font_8 wixui-rich-text__text\"\u003e\u003cspan class=\"wixui-rich-text__text\"\u003eWhy the Hautes-Côtes are becoming one of Burgundy's most compelling places to grow wine, followed by in-depth conversations with Alexandre Aires (Maison A\u0026amp;S), Lucas Saulnier (Domaine Les Monts), Alban Desazars (Maison Ex Nihilo), Bastien Gautheron (Maison Gautheron d'Anost), and Valentin Krug, exploring where one of Burgundy's most dynamic appellations is heading.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"wixui-rich-text__text\"\u003e\n\u003cp class=\"font_8 wixui-rich-text__text\"\u003e\u003cspan class=\"wixui-rich-text__text\"\u003eSara Keene sets out in search of Burgundy's most promising young winemakers at Haut les Mains.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"wixui-rich-text__text\"\u003e\n\u003cp class=\"font_8 wixui-rich-text__text\"\u003e\u003cspan class=\"wixui-rich-text__text\"\u003eOne Week, Nine Visits — Alexander Shchurenkov spends a week with Jaeok Chu Cramette (Domaine d'Eugénie), Jean Marshall, Amélie Berthaud (Domaine Berthaut-Gerbet), Antoine Lepetit de la Bigne (La Pierre Ronde), Seiichi Sato (Domaine Petit-Roy), Chisa Bize, Jean Orsoni \u0026amp; Juliette Puyperoux (Le Puy de l'Ours), Jérôme Galeyrand, and Vincent Paindavoine, discovering the winemakers quietly reshaping Burgundy.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"wixui-rich-text__text\"\u003e\n\u003cp class=\"font_8 wixui-rich-text__text\"\u003e\u003cspan class=\"wixui-rich-text__text\"\u003eAligoté's remarkable rise from Kir to cult status, and why one of Burgundy's oldest grapes has become one of its defining stories.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"wixui-rich-text__text\"\u003e\n\u003cp class=\"font_8 wixui-rich-text__text\"\u003e\u003cspan class=\"wixui-rich-text__text\"\u003eWhy Marsannay is closer than ever to joining Burgundy's premier cru elite.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"wixui-rich-text__text\"\u003e\n\u003cp class=\"font_8 wixui-rich-text__text\"\u003e\u003cspan class=\"wixui-rich-text__text\"\u003eGerman winemaker Johannes Aufricht on flower labels, obsessive precision, and the Aligoté that was never part of the plan.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"wixui-rich-text__text\"\u003e\n\u003cp class=\"font_8 wixui-rich-text__text\"\u003e\u003cspan class=\"wixui-rich-text__text\"\u003eB.Y.O.B. Paris Editor Yasha Lysenko reports on Japan's most elusive cult producer, Domaine Takahiko.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Ra \u0026 Olly","offers":[{"title":"Default Title","offer_id":58614365421952,"sku":null,"price":18.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2009\/7115\/files\/B.Y.O.B_2.2_firstpic.jpg?v=1785582523"},{"product_id":"vegetable-recipes-jess-elliott-dennison","title":"Vegetable  Recipes - Jess Elliott Dennison","description":"\u003cdiv class=\"ProductItem-details-excerpt ProductItem-details-excerpt-below-price\" id=\"yui_3_17_2_1_1735559469063_119\"\u003e\n\u003cp class=\"\"\u003e\u003cstrong\u003eVegetable  Recipes - Jess Elliott Dennison\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIn this, the third book in the series, I’m sharing my favourite vegetarian dishes that celebrate the glorious variety of vegetables available throughout the seasons.\u003c\/p\u003e\n\u003cp\u003eIncluding recipes for Leeks Vinaigrette and Celeriac Remoulade for enjoying with baguette; crispy Fennel and Onion Bhajis; a light summertime lasagne with courgettes and ricotta béchamel and comforting pumpkin-curry pastries for the colder months, this book is filled with easy, reliable dishes for everyone to enjoy.\u003c\/p\u003e\n\u003cp\u003eWritten, tested and published from my Studio in Edinburgh, with photography taken at The Hugo Burge Foundation glasshouses in the Scottish Borders.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Central","offers":[{"title":"Default Title","offer_id":58636382699904,"sku":null,"price":23.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2009\/7115\/files\/VegetableRecipesJessElliottDennison.jpg?v=1786116250"}],"url":"https:\/\/unitom.info\/collections\/lets-eat.oembed","provider":"UNITOM","version":"1.0","type":"link"}