{"title":"Martha Holmberg","description":"\u003cp\u003eMartha Holmberg’s cookery books celebrate the beauty of seasonal ingredients and simple, delicious home cooking. With a focus on grains, vegetables, and classic Italian-inspired dishes, her work invites readers to explore fresh, wholesome flavours throughout the year.\u003c\/p\u003e\n\n\u003cp\u003eExpect thoughtful recipes that combine tradition with accessible techniques, making it easy to bring seasonal abundance into everyday meals. \u003cem\u003eGrains for Every Season\u003c\/em\u003e and \u003cem\u003eSimply Tomato\u003c\/em\u003e exemplify her skill in crafting dishes that are both nourishing and inspiring.\u003c\/p\u003e","products":[{"product_id":"six-seasons-of-pasta-by-martha-holmberg-9781648291920","title":"Six Seasons of Pasta","description":"\u003cdiv class=\"book-description\"\u003e\nIn \u003cem\u003eSix Seasons\u003c\/em\u003e, Joshua McFadden's approach to seasonal produce revolutionised the way we cook with vegetables. Now, he's back to transform the way we use another staple ingredient: dried pasta. In \u003cem\u003eSix Seasons of Pasta\u003c\/em\u003e, noodles become the perfect showcase for each season's bounty of produce.\n\nThere are more than 125 recipes organised by season, plus the Italian classics that everyone should have in their repertoire, from Cacio e Pepe to Pasta Fagiole (three ways!). Asparagus with Almonds and Lemon celebrates the fresh, delicate flavours of spring; Fall's warming notes are reflected in Mushrooms with Onion, Pancetta, and Cream; and a classic Winter dish like Baked Ziti with Broccoli Rabe is hearty and nourishing.\n\nBut \u003cem\u003eSix Seasons of Pasta\u003c\/em\u003e does so much more than pair noodles with seasonal produce. The book teaches home cooks how to intuitively build a pasta dish from scratch using McFadden's tried and true \"building-in-the-skillet\" method. Cooking pasta is never as simple as it seems, so he walks the reader through every step, from boiling water to marrying the noodles with the sauce. McFadden's time-tested technique will always result in a satisfying and delicious bowl of pasta.\n\u003c\/div\u003e","brand":"Hachette Aotearoa New Zealand","offers":[{"title":"Default Title","offer_id":46779254669548,"sku":"9781648291920","price":75.0,"currency_code":"NZD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0705\/7784\/8556\/files\/78e0c4274629384c22d4350a56b48a57.jpg?v=1756718318"},{"product_id":"simply-tomato-by-martha-holmberg-9781648290374","title":"Simply Tomato","description":"\u003cdiv class=\"book-description\"\u003e\n\u003cp\u003eTake Your Love for Tomatoes to the Next Level\u003c\/p\u003e\n\n\u003cp\u003eAmericans eat more tomatoes than any vegetable except for the potato. But what do we do with all those tomatoes?\u003c\/p\u003e\n\n\u003cp\u003eAcclaimed chef, cooking teacher, and author Martha Holmberg shares 100 recipes to turn the tomato into glorious dishes. Whether it's a fresh-off-the-vine tomato or a just-picked-from-the-supermarket-shelf tomato, Holmberg has ideas to make the best of our favourite summer fruit.\u003c\/p\u003e\n\n\u003cp\u003eThere are three versions of gazpacho, five ways to top roasted tomato puff pastry, plus Tomato and Zucchini Gratin, Classic Panzanella, Tomato Risotto, and Stuffed Tomatoes with Spiced Beef Piccadillo.\u003c\/p\u003e\n\n\u003cp\u003eWith more tomato varieties in existence than ever before, Holmberg explains which tomatoes work best with which recipes: choose a beefsteak to roast with fish or pick cherry tomatoes to toss with corn in a quick summer salad.\u003c\/p\u003e\n\n\u003cp\u003eHolmberg also reveals her secret, umami-packed ingredient—tomato water. She calls it a \"magical elixir\" that can add intense tomato flavour to most anything you make.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eSimply Tomato\u003c\/em\u003e is your guide to making the best of our beloved fruit.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Hachette Aotearoa New Zealand","offers":[{"title":"Default Title","offer_id":46833474470124,"sku":"9781648290374","price":60.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0705\/7784\/8556\/files\/23722283482774.jpg?v=1758462041"},{"product_id":"grains-for-every-season-by-joshua-mcfadden-9781579659561","title":"Grains for Every Season","description":"\u003cdiv class=\"book-description\"\u003e\n\u003cp\u003eJoshua McFadden’s first book, the James Beard Award–winning and perennially bestselling \u003ci\u003eSix Seasons\u003c\/i\u003e, transformed the way we cook with vegetables. Now he’s back with a new book that applies his maximalist approach to flavour and texture to cooking with grains. These knock-your-socks-off recipes include salads, soups, pastas, pizzas, grain bowls, breads—and even desserts. McFadden works as intuitively, as surprisingly, as deliciously with whole grains as he does with vegetables. \u003ci\u003eGrains for Every Season\u003c\/i\u003e will change the way we cook with barley, brown rice, buckwheat, corn, millet, oats, quinoa, rye, wheat (bulgur, farro, freekeh, spelt, wheat berries, and whole wheat flour), and wild rice.\u003c\/p\u003e\n\n\u003cp\u003eThe book’s 200 recipes are organised into chapters by grain type, unlocking information on where each one comes from, how to prepare it, and why the author—the multi-award-winning chef\/owner of Ava Gene’s in Portland—can’t live without it. McFadden uses grains both whole and milled into flour. The many gluten-free recipes are clearly designated.\u003c\/p\u003e\n\n\u003cp\u003eMcFadden reveals how each grain can be used in both savoury and sweet recipes, from Meat Loaf with Barley and Mushrooms to Peanut Butter–Barley Cookies; from Buckwheat, Lime and Herb Salad to Buckwheat Cream Scones. He folds quinoa into tempura batter to give veggies extra pop and takes advantage of the nutty flavour of spelt flour for Cast-Iron Skillet Spelt Cinnamon Rolls. Four special foldout sections highlight seasonal variations on grain bowls, stir-fries, pizzas, pilafs, and more, to show how flexible and satisfying cooking with grains can be.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Hachette Aotearoa New Zealand","offers":[{"title":"Default Title","offer_id":47536618373356,"sku":"9781579659561","price":75.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0705\/7784\/8556\/files\/9781579659561-grains-for-every-season.jpg?v=1776384711"},{"product_id":"six-seasons-by-martha-holmberg-9781579656317","title":"Six Seasons","description":"\u003cdiv class=\"book-description\"\u003e\n\u003cp\u003e\u003cb\u003eWinner, James Beard Award for Best Book in Vegetable-Focused Cooking\u003c\/b\u003e\u003c\/p\u003e\n\n\u003cp\u003eNamed a Best Cookbook of the Year by the \u003ci\u003eWall Street Journal\u003c\/i\u003e, \u003ci\u003eThe Atlantic\u003c\/i\u003e, \u003ci\u003eBon Appétit\u003c\/i\u003e, \u003ci\u003eFood Network Magazine\u003c\/i\u003e, \u003ci\u003eEvery Day with Rachael Ray\u003c\/i\u003e, \u003ci\u003eUSA Today\u003c\/i\u003e, \u003ci\u003eSeattle Times\u003c\/i\u003e, \u003ci\u003eMilwaukee Journal-Sentinel\u003c\/i\u003e, \u003ci\u003eLibrary Journal\u003c\/i\u003e, Eater, and more.\u003c\/p\u003e\n\n\u003cp\u003e“If you’re finding pantry cooking to mean too many uninspired pots of beans, might I suggest \u003ci\u003eSix Seasons\u003c\/i\u003e? [It] both highlights a perfectly ripe plant... and shows you how to transform slightly less peak-season produce (yes, the cabbage lurking in the back of your fridge right now counts) with heat, spice, acid, and fat.” —\u003ci\u003eEpicurious\u003c\/i\u003e\u003c\/p\u003e\n\n\u003cp\u003e“Never before have I seen so many fascinating, delicious, easy recipes in one book. [\u003ci\u003eSix Seasons\u003c\/i\u003e is] about as close to a perfect cookbook as I have seen... a book beginner and seasoned cooks alike will reach for repeatedly.” —\u003ci\u003eLucky Peach\u003c\/i\u003e\u003c\/p\u003e\n\n\u003cp\u003eJoshua McFadden, chef and owner of renowned trattoria Ava Gene’s in Portland, Oregon, is a vegetable whisperer. After years racking up culinary cred at New York City restaurants like Lupa, Momofuku, and Blue Hill, he managed the trailblazing Four Season Farm in coastal Maine, where he developed an appreciation for every part of the plant and learned to coax the best from vegetables at each stage of their lives.\u003c\/p\u003e\n\n\u003cp\u003eIn \u003ci\u003eSix Seasons\u003c\/i\u003e, his first book, McFadden channels both farmer and chef, highlighting the evolving attributes of vegetables throughout their growing seasons—an arc from spring to early summer to midsummer to the bursting harvest of late summer, then ebbing into autumn and, finally, the earthy, mellow sweetness of winter. Each chapter begins with recipes featuring raw vegetables at the start of their season. As weeks progress, McFadden turns up the heat—grilling and steaming, then moving on to sautés, pan roasts, braises, and stews. His ingenuity is on display in 225 revelatory recipes that celebrate flavour at its peak.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Hachette Aotearoa New Zealand","offers":[{"title":"Default Title","offer_id":47647708905708,"sku":"9781579656317","price":75.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0705\/7784\/8556\/files\/9781579656317-six-seasons.jpg?v=1779231995"}],"url":"https:\/\/bookhero.co.nz\/collections\/martha-holmberg.oembed","provider":"Book Hero","version":"1.0","type":"link"}