{"title":"Ardyn Bernoth","description":"\u003cp\u003eWelcome to the collection featuring the works of Ardyn Bernoth, a renowned author in the realm of culinary literature. Ardyn Bernoth has carved a niche in the \u003cem\u003eCooking \u0026amp; Food\u003c\/em\u003e genre, delighting readers and cooking enthusiasts alike with innovative recipes and gastronomic insights.\u003c\/p\u003e\n\n\u003cp\u003eOne of the standout titles, \u003cem\u003eGood Food New Classics\u003c\/em\u003e, encapsulates Ardyn's ability to blend traditional culinary techniques with modern twists, offering readers a deliciously fresh take on classic favourites. Each book in this collection promises to inspire both seasoned cooks and beginners, with easy-to-follow recipes and vibrant dishes that invigorate everyday cooking.\u003c\/p\u003e\n\n\u003cp\u003eExplore Ardyn Bernoth's collection to discover a world of flavours and culinary creativity that is sure to elevate your cooking journey and leave a lasting impression on your palate.\u003c\/p\u003e","products":[{"product_id":"good-food-new-classics-by-ardyn-bernoth-9781760855802","title":"Good Food New Classics","description":"\u003cdiv class=\"book-description\"\u003e\n\u003cp\u003eThe much-requested second collection of best-loved and requested recipes from the stellar \u003ci\u003eGood Food\u003c\/i\u003e team. More than 100 classic recipes are given a fresh, extra delicious twist by eight of Australia’s best-loved chefs.\u003c\/p\u003e\n\n\u003cp\u003eKatrina Meynink adds toasted seeds and pomegranate to her sweet potato, carrot, and cumin soup. Kylie Kwong shares her heavenly vegetarian special fried rice. Adam Liaw infuses slow-cooked lamb with Tunisian flavours.\u003c\/p\u003e\n\n\u003cp\u003eThe schnitty goes meat-free with Jill Dupleix’s inspired eggplant schnitzel with leek pickles and labna. Neil Perry gives us a chicken Kiev with garlic butter that is baked instead of fried. Danielle Alvarez has updated the salad Lyonnaise with shredded cabbage and mustard greens.\u003c\/p\u003e\n\n\u003cp\u003eAndrew McConnell’s addictive spiced hot cross buns have some sour dried cherries added to the mix. And Helen Goh’s Irish coffee cake has Bailey’s Irish Cream in the filling!\u003c\/p\u003e\n\n\u003cp\u003eCreated for home cooks, these are inspirational, easy weeknight dinners, along with plenty of delicious dishes to impress your guests.\u003c\/p\u003e​\n\u003c\/div\u003e","brand":"Arotahi Agency","offers":[{"title":"Default Title","offer_id":46998192849132,"sku":"9781760855802","price":45.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0705\/7784\/8556\/files\/25944963482814.jpg?v=1763210512"}],"url":"https:\/\/bookhero.co.nz\/collections\/ardyn-bernoth.oembed","provider":"Book Hero","version":"1.0","type":"link"}