{"title":"Christopher Kimball","description":"\u003cp\u003e\u003cstrong\u003eChristopher Kimball\u003c\/strong\u003e's collection invites cooks to explore vibrant, approachable recipes with an international flair. His books blend culinary expertise with practical techniques, offering dishes that range from comforting staples to global flavours inspired by Mediterranean, Italian, and Asian cuisines.\u003c\/p\u003e\n\n\u003cp\u003eReaders will find a celebration of versatile ingredients and inventive cooking methods, including slow-cooker and Instant Pot recipes, designed to transform everyday meals into memorable experiences. Each title encourages culinary adventure while emphasising simplicity and flavour.\u003c\/p\u003e","products":[{"product_id":"milk-street-backroads-italy-by-christopher-kimball-9780316582063","title":"Milk Street Backroads Italy","description":"\u003cdiv class=\"book-description\"\u003e\n\u003cp\u003e\u003cstrong\u003eDiscover the real techniques, ingredients, and stories behind the Italian dishes you know and love\u003c\/strong\u003e - and the ones you've yet to try - with 175 delicious recipes that bring simplicity back to Italian cooking, from the James Beard Award-winning team at Milk Street.\u003c\/p\u003e\n\n\u003cp\u003eForget everything you thought you knew about Italian food. In Italy, cooks throw away their garlic, they don't stir their polenta, and they never labour over pans of risotto. But they do make enormous meatballs that are tender and light, and they occasionally break all the rules when making pasta.\u003c\/p\u003e\n\n\u003cp\u003eThe editors at Milk Street have spent years scouring small eateries, local markets, farms, and home kitchens from Lombardy to Calabria and from Sardinia to Sicily in search of fresh takes on classic recipes as well as little-known regional favourites that never crossed the Atlantic.\u003c\/p\u003e\n\n\u003cp\u003eOn our travels, we found new ways with pasta, from foolproof cacio e pepe in Rome to Puglia's olive oil-crisped fettuccine with chickpeas and a lemony pesto from Amalfi, where the pasta itself is enriched with citrus. Plus some surprising tomato sauces, including spaghetti all'assassina from Bari - spicy, charred, and made in one skillet.\u003c\/p\u003e\n\n\u003cp\u003eWe visited a Neapolitan trattoria where five sisters serenade diners with opera and serve an eggplant Parmesan that's rich, but never fried. In Northern Italy, we made meatball-like bread dumplings simmered in chicken broth. And in Sardinia, a hearty herb soup studded with pancetta, beans, and tiny nuggets of pasta.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eMilk Street Backroads Italy\u003c\/em\u003e gives you a seat at the table with Italian cooks sharing the food they love, handed down from generation to generation.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Hachette Aotearoa New Zealand","offers":[{"title":"Default Title","offer_id":46369158824172,"sku":"9780316582063","price":75.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0705\/7784\/8556\/files\/9780316582063.jpg?v=1744795608"},{"product_id":"milk-street-365-by-christopher-kimball-9780316538688","title":"Milk Street 365","description":"\u003cdiv class=\"book-description\"\u003e\n\u003cp\u003e\u003cstrong\u003e365 essential recipes and tons of foundational resources to make you a more confident cook—from the James Beard Award-winning team at Christopher Kimball's Milk Street\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003eThis is Milk Street's new and comprehensive guide to today's recipe repertoire, full of fresh flavours and simple yet game-changing techniques. This is everyday cooking you actually want to cook every day.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eMilk Street 365\u003c\/em\u003e is both inspiration and reference for the contemporary kitchen, with recipes that will change the way you cook at home—from soups, stews and salads to flatbreads, pizzas and noodles. Dishes include:\u003c\/p\u003e\n\n\u003cul\u003e\n\u003cli\u003eVelvety Turkish Scrambled Eggs with Yogurt\u003c\/li\u003e\n\u003cli\u003eVietnamese Pork and Scallion Omelette\u003c\/li\u003e\n\u003cli\u003eButter Beans in Tomato Sauce with Dill and Feta\u003c\/li\u003e\n\u003cli\u003eThai Green Curry Chicken and Vegetables\u003c\/li\u003e\n\u003cli\u003eTaiwanese Five-Spice Pork with Rice\u003c\/li\u003e\n\u003cli\u003eGarlic-Rosemary Burgers with Taleggio Sauce\u003c\/li\u003e\n\u003cli\u003eCheese-Crisped Pinto Bean Quesadillas\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003ePlus, there are deep dives into ingredients, pantry basics, and foundational techniques that every cook should master.\u003c\/p\u003e\n\n\u003cp\u003eYou'll learn better ways to roast chicken (hint: flat birds crisp better, and seasonings stay in place when slid under the skin) and discover bold finishes for chops and steaks (think a slather of cilantro-lime sauce or a smear of miso butter).\u003c\/p\u003e\n\n\u003cp\u003eHere, fundamental recipes and their nearly endless variations are paired with lessons on the art and science of good cooking. Sidebars and charts deliver valuable guidance about the tools, ingredients and techniques that comprise the modern kitchen.\u003c\/p\u003e\n\n\u003cp\u003eIt's a 360-degree approach for all 365 days of the year.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Hachette Aotearoa New Zealand","offers":[{"title":"Default Title","offer_id":46833305059564,"sku":"9780316538688","price":90.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0705\/7784\/8556\/files\/18869883482300.jpg?v=1758451632"},{"product_id":"milk-street-noodles-by-christopher-kimball-9780316387767","title":"Milk Street Noodles","description":"\u003cdiv class=\"book-description\"\u003e\n\u003cp\u003eNearly every culture serves some sort of noodle, from fettuccine, ramen and spaetzle, to lo mein, gnocchi, and udon. So we travelled the world to learn the secrets to the best pad Thai, Italian ragu, spicy North African couscous, and buttery Turkish noodles flecked with feta.\u003c\/p\u003e\n\n\u003cp\u003eIn Italy, we were taught the \u003ci\u003ereal\u003c\/i\u003e fettuccine Alfredo—so much lighter, simpler, and more satisfying than what we knew.\u003c\/p\u003e\n\n\u003cp\u003eIn Sapporo, Japan, we learned how to develop the deep umami flavours of miso ramen with minimal time and effort.\u003c\/p\u003e\n\n\u003cp\u003eAnd from Ho Chi Minh City to Lima, we learned the art of the quick noodle stir-fry, from Vietnamese shrimp noodles to Peruvian chicken and pasta.\u003c\/p\u003e\n\n\u003cp\u003eThe world of noodles also includes cool salads, steaming soups, plump dumplings, and bowls of well-sauced shapes of all kinds. Noodles are a perfect canvas for spring and summer vegetables, as well as hearty wintertime baked casseroles. And if speed is your need, try hoisin-ginger noodles or our cheesy one-pan cacio e pepe, both ready in 20 minutes.\u003c\/p\u003e\n\n\u003cp\u003eWe include guides to using the noodles you have on hand and show how to make classic noodles from scratch—from homemade udon and hand-cut wheat noodles to fresh egg pasta, orecchiette, and potato gnocchi.\u003c\/p\u003e\n\n\u003cp\u003eWhat's for dinner? Use your noodle.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Hachette Aotearoa New Zealand","offers":[{"title":"Default Title","offer_id":46833305288940,"sku":"9780316387767","price":65.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0705\/7784\/8556\/files\/17360673482300.jpg?v=1758451684"},{"product_id":"milk-street-bakes-by-christopher-kimball-9780316538886","title":"Milk Street Bakes","description":"\u003cdiv class=\"book-description\"\u003e\n\u003cb\u003eTurn your kitchen into the world's best bakeshop with 200 simple, easy, and delicious recipes from the James Beard Award-winning team at Milk Street.\u003c\/b\u003e\n\n\u003cp\u003eThe American baking repertoire may be unparalleled in our claim to pies, biscuits, and cakes. But step off a plane in London, Mexico City, Istanbul, or Paris, and you realise how much more there is we can learn about the art of simple, delicious baked goods.\u003c\/p\u003e\n\n\u003cp\u003eWe found a simple Spanish almond cake that uses no wheat flour. Loaf cakes that balance the sugar with slightly-bitter rye. Super-creamy Basque cheesecake that requires no water bath. Mexican sweet corn cake made in a blender. Or Catalan biscotti, sticky chocolate cake from Sweden, and crispy spinach and cheese borek from Türkiye.\u003c\/p\u003e\n\n\u003cp\u003eWe also include forgotten American recipes such as maple-glazed hermits and new classics such as peanut butter banana cream pie. And we go beyond sweets to include yeasted breads, savoury tarts, pizzas, and flatbreads (some made in a skillet in minutes).\u003c\/p\u003e\n\n\u003cp\u003eMost of these recipes are easier than you'd think, from beer pretzels to Danish dream cake. But in baking, the little things count—so Milk Street is here to help you avoid pitfalls with recipes that you can count on.\u003c\/p\u003e\n\n\u003cp\u003eOur promise to you is that you will become the best baker you know!\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Hachette Aotearoa New Zealand","offers":[{"title":"Default Title","offer_id":46998505619692,"sku":"9780316538886","price":80.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0705\/7784\/8556\/files\/18871863482300.jpg?v=1763217984"},{"product_id":"milk-street-cookish-by-christopher-kimball-9780316540308","title":"Milk Street: Cookish","description":"\u003cdiv class=\"book-description\"\u003e\n\u003cb\u003eThrow together fast, flavourful meals in no time with just a handful of ingredients with 200 highly cookable, delicious, and incredibly simple recipes from the James Beard Award-winning team at Milk Street.\u003c\/b\u003e\n\nIn \u003cem\u003eCookish\u003c\/em\u003e, Christopher Kimball and his team of cooks and editors harness the most powerful cooking principles from around the world to create 200 of the simplest, most delicious recipes ever created. These recipes, most with six or fewer ingredients (other than oil, salt, and pepper), make it easy to be a great cook — the kind who can walk into a kitchen and throw together dinner in no time.\n\nIn each of these recipes, big flavours and simple techniques transform pantry staples, common proteins, or centrepiece vegetables into a delicious meal. And each intuitive recipe is a road map for other mix-and-match meals, which can come together in minutes from whatever's in the fridge.\n\nWith most recipes taking less than an hour to prepare, and just a handful of ingredients, you'll enjoy:\n\n\u003cb\u003e- Pasta with Shrimp and Browned Butter\u003c\/b\u003e\n\n\u003cb\u003e- West African Peanut Chicken\u003c\/b\u003e\n\n\u003cb\u003e- Red Lentil Soup\u003c\/b\u003e\n\n\u003cb\u003e- Scallion Noodles\u003c\/b\u003e\n\n\u003cb\u003e- Open-Faced Omelette with Fried Dill and Feta\u003c\/b\u003e\n\n\u003cb\u003e- Greek Bean and Avocado Salad\u003c\/b\u003e\n\nAnd for dessert: \u003cb\u003eSpiced Strawberry Compote with Greek Yogurt or Ice Cream\u003c\/b\u003e\n\u003c\/div\u003e","brand":"Hachette Aotearoa New Zealand","offers":[{"title":"Default Title","offer_id":46998506176748,"sku":"9780316540308","price":60.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0705\/7784\/8556\/files\/18886083482300.jpg?v=1763217995"},{"product_id":"milk-street-cook-what-you-have-by-christopher-kimball-9780316387569","title":"Milk Street: Cook What You Have","description":"\u003cdiv class=\"book-description\"\u003e\n\u003cp\u003eStop shopping and start cooking what you have. Your pantry's possibilities are endless. \u003cem\u003eMilk Street: Cook What You Have\u003c\/em\u003e will help you transform whatever you already have into bright, bold meals from around the world.\u003c\/p\u003e\n\n\u003cp\u003eGot a can of chickpeas? It can become anything from a quick hummus to a curry spiked with sweet carrots, from a garlicky chickpea soup to a bowl of crispy canned beans with lemon and scallions.\u003c\/p\u003e\n\n\u003cp\u003eOr grab that can of tomatoes from the back of the cabinet. It can become spicy one-pot pasta all'arrabbiata, chilaquiles rojos, a rich shakshuka with poached eggs, or a chicken and tortilla soup.\u003c\/p\u003e\n\n\u003cp\u003eTurn to the refrigerator, where eggs and leftover vegetables are the start of cheesy migas, a Spanish tortilla with potato chips, or a quick fried rice. Chicken breasts or thighs from the freezer become Hungarian chicken paprikash or hearty chicken salad with green tahini. Cooks in Amalfi, Italy, taught us to turn a wedge of Parmesan and lemons on the counter into a light yet flavourful pesto. And that's just the start. Desserts, too, come together easily with ingredients everyone keeps on hand.\u003c\/p\u003e\n\n\u003cp\u003eThese 225 recipes begin with the most common ingredients in your kitchen, but they provide more than a lesson in practicality. They teach an improvisational, creative way to cook.\u003c\/p\u003e\n\n\u003cp\u003eThat's when cooking becomes an adventure.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Hachette Aotearoa New Zealand","offers":[{"title":"Default Title","offer_id":46998506209516,"sku":"9780316387569","price":70.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0705\/7784\/8556\/files\/17358693482300.jpg?v=1763217998"},{"product_id":"milk-street-instant-pot-by-christopher-kimball-9780316370806","title":"Milk Street Instant Pot","description":"\u003cdiv class=\"book-description\"\u003e\n\u003cp\u003eInstant Pots and other multicookers can transform your routine, turning day-long simmers and braises into quick dishes that are achievable even on a busy weeknight. But did you know that the same pot is also a top-notch slow cooker, delivering make-ahead flexibility?\u003c\/p\u003e\n\n\u003cp\u003e\u003ci\u003eMilk Street Fast and Slow\u003c\/i\u003e shows you how to make the most of your multicooker's unique capabilities with a host of one-pot recipes that show how to prepare the same dish two ways. For the quickest meals, use the pressure cooker setting to cut down on cooking time. And if you prefer the flexibility of a slow cooker, you can start your cooking hours ahead.\u003c\/p\u003e\n\n\u003cp\u003eTantalise your taste buds and change the way you cook with this mouthwatering menu:\u003c\/p\u003e\n\n\u003cp\u003e- Vegetables shine on centre stage in dozens of hearty vegetarian mains and sides like \u003cb\u003ePotato and Green Pea Curry\u003c\/b\u003e and \u003cb\u003eEggplant, Tomato, and Chickpea Tagine\u003c\/b\u003e.\u003c\/p\u003e\n\n\u003cp\u003e- From \u003cb\u003eRisotto with Sausage and Arugula\u003c\/b\u003e to steel-cut oats and polenta, get slow-cooking grains on the table fast -- no standing and stirring required.\u003c\/p\u003e\n\n\u003cp\u003e- Beans cooked from scratch now join the weeknight lineup. Skip the overnight soak and load up on flavour in dishes like \u003cb\u003eBlack Beans with Bacon and Tequila\u003c\/b\u003e.\u003c\/p\u003e\n\n\u003cp\u003e- One-pot pastas mean more flavour and less cleanup. Cook \u003cb\u003eLemony Orzo with Chicken and Arugula\u003c\/b\u003e right in the sauce -- no boiling, no draining, no problem.\u003c\/p\u003e\n\n\u003cp\u003e- Cook chicken with a new world of flavour, from \u003cb\u003eChicken in Green Mole\u003c\/b\u003e to \u003cb\u003eChicken Soup with Bok Choy and Ginger\u003c\/b\u003e.\u003c\/p\u003e\n\n\u003cp\u003e- Transform tough cuts of pork into everyday ingredients -- from \u003cb\u003eFilipino Pork Shoulder Adobo\u003c\/b\u003e and \u003cb\u003eHoisin-Glazed Baby Back Ribs\u003c\/b\u003e to \u003cb\u003eCarnitas with Pickled Red Onions\u003c\/b\u003e.\u003c\/p\u003e\n\n\u003cp\u003e- Make beef affordable by coaxing cheap (but flavourful) cuts to tenderness. Even all-day pot roasts and \u003cb\u003eShort Rib Ragu\u003c\/b\u003e become Tuesday night-friendly with little hands-on effort.\u003c\/p\u003e\n\n\u003cp\u003eThese dishes take advantage of the Milk Street approach to cooking: fresh flavour combinations and innovative techniques from around the world. In these pages, you'll find a compelling new approach to pressure cooking and slow cooking every day.\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003ePraise for Christopher Kimball's Milk Street:\u003c\/b\u003e\u003c\/p\u003e\n\n\u003cp\u003e\"Kimball is nothing if not an obsessive tester, so every recipe has an implicit guarantee . . . Scanning the streamlined but explicit instructions, you think: easy, quick, works, boom.\" -- \u003ci\u003eThe Atlantic\u003c\/i\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Hachette Aotearoa New Zealand","offers":[{"title":"Default Title","offer_id":46998506242284,"sku":"9780316370806","price":39.99,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0705\/7784\/8556\/files\/17191063482300.jpg?v=1763218009"},{"product_id":"milk-street-simple-by-christopher-kimball-9780316538558","title":"Milk Street Simple","description":"\u003cdiv class=\"book-description\"\u003e\n\u003cb\u003eThe James Beard Award-winning team at Milk Street delivers 200 easy, clever recipes you can just cook: the world's greatest culinary ideas, distilled to their essence and simplified for weeknight meals.\u003c\/b\u003e\n\n\u003cp\u003eMilk Street has spent years learning from cooks all around the world and applying those lessons to weeknight cooking here at home. This book takes the best of those great culinary ideas and pares them back to their most basic, essential elements. The result is a set of recipes that are genius in their simplicity.\u003c\/p\u003e\n\n\u003cp\u003eEach of these 200 recipes works with just a handful of ingredients and short active cooking time; these dishes are done when you need them, or hands-off so you can let them cook while you do something else. The keys are high-impact ingredients, transformative techniques, powerful flavour combinations, and layers of texture. \u003ci\u003eMilk Street Simple\u003c\/i\u003e recipes help turn a straightforward bowl of pasta or a head of roasted cauliflower into a delightful meal, with no fuss and recipes that are endlessly flexible.\u003c\/p\u003e\n\n\u003cp\u003eIf you loved Milk Street's \u003ci\u003eCookish\u003c\/i\u003e, this collection of recipes is for you. Chapters include:\u003c\/p\u003e\n\n\u003cul\u003e\n  \u003cli\u003enoodles and pasta\u003c\/li\u003e\n  \u003cli\u003egrains and rice bowls\u003c\/li\u003e\n  \u003cli\u003esoups and stews\u003c\/li\u003e\n  \u003cli\u003eeasy roasts and braises\u003c\/li\u003e\n  \u003cli\u003equick broils and grilling\u003c\/li\u003e\n  \u003cli\u003etraybakes (sheet pan dinners)\u003c\/li\u003e\n  \u003cli\u003evegetables and salads\u003c\/li\u003e\n  \u003cli\u003estir fries\u003c\/li\u003e\n  \u003cli\u003eone-pot methods\u003c\/li\u003e\n  \u003cli\u003eand even desserts you can throw together quickly for a little sweet something to close out the day.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Hachette Aotearoa New Zealand","offers":[{"title":"Default Title","offer_id":46998506275052,"sku":"9780316538558","price":70.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0705\/7784\/8556\/files\/18868583482300.jpg?v=1763218024"},{"product_id":"milk-street-the-world-in-a-skillet-by-christopher-kimball-9780316387361","title":"Milk Street: The World in a Skillet","description":"\u003cdiv class=\"book-description\"\u003e\n\u003cp\u003eFrom a wok to a clay pot, every cuisine has a ubiquitous pot or pan that can cook just about anything. In the United States, the most common pan is a simple 12-inch skillet. Here you'll find 125 recipes that will transform and expand the way you use this versatile piece of cookware.\u003c\/p\u003e\n\n\u003cp\u003eTo liberate the skillet from commonplace fare, we share what we've learned from our travels and from cooks in more than 35 countries. We drew inspiration from the East African islands of Mauritius and Reunion for Shrimp Rougaille, based on a Creole tomato sauce that reflects European and Indian influences. And in India, a wok-like vessel called a kadai or karahi is common. We use a skillet instead to make Chicken Curry with Tomatoes and Bell Peppers.\u003c\/p\u003e\n\n\u003cp\u003eThe skillet also is a good choice for the stir-fried Sichuan classic Spicy Glass Noodles with Ground Pork, fragrant Vietnamese-Style Lemon Grass Tofu, and Mexican-Style Cauliflower Rice. You can even use it to make Three-Cheese Pasta, Skillet-Roasted Peruvian-style Chicken, and Pizza with Fennel Salami and Red Onion.\u003c\/p\u003e\n\n\u003cp\u003eTo make it easy to find the recipe you need, we organised chapters by cooking times (an hour or less, 45 minutes, and under 30 minutes) as well as sections for side dishes, pastas, grains, stir-fries, pan roasts, and skillet-griddled sandwiches. And because the cooking is limited to one pan, the techniques are straightforward and the clean-up is easy.\u003c\/p\u003e\n\n\u003cp\u003eGreat cooking is rarely about which pan you put on your stove. It's about what you put inside it. Push those limits, and find a new world in your kitchen.\u003c\/p\u003e\n\n\u003cp\u003e\u003ci\u003eMilk Street: The World in a Skillet\u003c\/i\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Hachette Aotearoa New Zealand","offers":[{"title":"Default Title","offer_id":46998506307820,"sku":"9780316387361","price":70.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0705\/7784\/8556\/files\/0a16542c720f16c20e8721830129a86e.jpg?v=1763237313"},{"product_id":"milk-street-tuesday-nights-mediterranean-by-christopher-kimball-9780316705998","title":"Milk Street: Tuesday Nights Mediterranean","description":"\u003cdiv class=\"book-description\"\u003e\n\u003cp\u003eIn \u003cem\u003eTuesday Nights: Mediterranean\u003c\/em\u003e, Chris Kimball and his team of cooks and editors at Milk Street deliver 125 simple, healthful recipes that are easy enough to tackle on a Tuesday night—but taste like they took all weekend. Drawing inspiration from Italy and the coast of France to Greece, Israel, Morocco, and beyond, this cookbook provides a fresh interpretation of Mediterranean meals that are as beloved for their health benefits as their robust flavour.\u003c\/p\u003e\n\n\u003cp\u003eEvery Tuesday Nights recipe delivers big, bold taste and is ready in under an hour—with many ready in under twenty minutes. Using pantry staples and just a few other ingredients, these meals range from authentic classics to a treasure trove of new and unexplored recipes.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eTuesday Nights Mediterranean\u003c\/em\u003e is organized with the home cook in mind, gathering recipes in chapters such as Fast (under an hour), Faster (45 minutes or less), and Fastest (25 minutes or less), and will expand on the enduring popularity of the Mediterranean kitchen to help get dinner onto the table in a flash, any night of the week.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Hachette Aotearoa New Zealand","offers":[{"title":"Default Title","offer_id":46998506438892,"sku":"9780316705998","price":70.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0705\/7784\/8556\/files\/9780316705998.jpg?v=1763218047"},{"product_id":"milk-street-vegetables-by-christopher-kimball-9780316705981","title":"Milk Street Vegetables","description":"\u003cdiv class=\"book-description\"\u003e\n\u003cp\u003eChili-spiked carrots. Skillet-charred Brussels sprouts. Mashed potatoes brightened with harissa and pistachios. These are just three ways to put vegetables in the centre of your plate.\u003c\/p\u003e\n\n\u003cp\u003eHere in the U.S., meat is cheap and has been in the centre of the plate for centuries. The rest of the world, however, knows how to approach vegetables, grains, and beans not only with respect but with a fresh, lively approach, one that transforms the ordinary into the extraordinary.\u003c\/p\u003e\n\n\u003cp\u003eTo get a vegetable education, we travelled to Athens to learn how winter vegetable stews could taste light and bright, not hearty and heavy. In Cairo, we tasted eggplant and potatoes that punched up flavour with bold pops of texture from whole spices. And in Puglia, Italy, we had a revelatory bite of zucchini enriched by ricotta cheese and lemon.\u003c\/p\u003e\n\n\u003cp\u003eThis is a world of high-heat roasts, unctuous braises, drizzles of honey, and stir-fries aromatic with ginger and garlic. And with 250 recipes, the possibilities are nearly endless:\u003c\/p\u003e\n\n\u003cp\u003eA simple head of cauliflower can become \u003cb\u003eCauliflower Shawarma\u003c\/b\u003e, \u003cb\u003eSichuan Dry-Fried Cauliflower\u003c\/b\u003e, or \u003cb\u003eCurried Cauliflower Rice with Peas and Cashews\u003c\/b\u003e. Humble cabbage travels the world to become \u003cb\u003eButter-Roasted Cabbage with Citrus, Hazelnuts and Mustard\u003c\/b\u003e; \u003cb\u003eHot and Sour Stir-Fried Cabbage\u003c\/b\u003e; and \u003cb\u003eThai-Style Coleslaw with Mint and Cilantro\u003c\/b\u003e. 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