{"title":"Vanya Filipovic","description":"\u003cp\u003e\u003cstrong\u003eVanya Filipovic\u003c\/strong\u003e brings a fresh and vibrant approach to the world of cooking and food. Her works blend culinary expertise with a keen sense of style, offering recipes that are as beautiful as they are delicious.\u003c\/p\u003e\n\n\u003cp\u003eReaders can expect a celebration of flavour and aesthetics, where every dish is presented with care and creativity. Perfect for those who appreciate both the art and craft of cooking.\u003c\/p\u003e","products":[{"product_id":"the-mon-lapin-cookbook-de-toute-beaute-by-jessica-noel-9781837292639","title":"The Mon Lapin Cookbook: De Toute Beauté","description":"\u003cdiv class=\"book-description\"\u003e\n\u003cp\u003e\u003cb\u003eAn intimate celebration of a small Montreal dining room that has become one of the most sought-after places to eat and drink in North America.\u003c\/b\u003e\u003c\/p\u003e\n\n\u003cp\u003eBefore evolving into an innovative, award-winning restaurant that ranks among the world’s best, Mon Lapin began life as a neighbourhood spot founded by five friends with a shared respect for good food, natural wine, and the art of hospitality. This cookbook is, in their words, ‘a personal invitation into the heart-shaped centre of our Montreal restaurant’.\u003c\/p\u003e\n\n\u003cp\u003e\u003ci\u003eThe Mon Lapin Cookbook\u003c\/i\u003e distils the restaurant’s playful spirit and unpretentious culinary brilliance into a richly illustrated collection of recipes and writing. Structured into seven chapters – \u003ci\u003eWhat is a Wine Bar Anyway?\u003c\/i\u003e; \u003ci\u003eSteamy Windows in February\u003c\/i\u003e; \u003ci\u003eThe Fifth Season (when seafood means business)\u003c\/i\u003e; \u003ci\u003eEvery Vegetable is a Summer Vegetable in Quebec\u003c\/i\u003e; \u003ci\u003ePrimi – A Love Affair\u003c\/i\u003e; \u003ci\u003eCooking with Small Animals\u003c\/i\u003e; and \u003ci\u003eStaples\u003c\/i\u003e – the book features more than 100 beloved dishes, including Kitchen-Ade (their kitchen-team cure-all), Tagliatelle with Newfoundland Squid Ragù, Sourdough Chicken, Oven-Baked Rabbit alla Marco, Buckwheat Celebration Cake, and Mille-Fleurs de Courgette. Each chapter is paired with a wine essay – appropriate for a restaurant where food and wine are inextricably linked.\u003c\/p\u003e\n\n\u003cp\u003eThoughtfully designed and filled with vibrant photography, \u003ci\u003eThe Mon Lapin Cookbook\u003c\/i\u003e is an essential companion, equally at home in the kitchen or on the bedside table: urbane yet affectionate, serious about its craft yet always convivial, with a tongue-in-cheek approach to culinary tradition – a love letter to eating and drinking in one of the most beautiful cities in the world.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Hachette Australia","offers":[{"title":"Default Title","offer_id":47874125988076,"sku":"9781837292639","price":69.95,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0705\/7784\/8556\/files\/9781837292639-the-mon-lapin-cookbook-de-toute-beaut.jpg?v=1782982484"}],"url":"https:\/\/bookhero.co.nz\/collections\/vanya-filipovic.oembed","provider":"Book Hero","version":"1.0","type":"link"}