{"title":"Paula Forbes","description":"\u003cp\u003e\u003cstrong\u003ePaula Forbes\u003c\/strong\u003e offers a fresh perspective on cooking that blends traditional techniques with modern flavours. Her books, including titles like \u003cem\u003eCured\u003c\/em\u003e and \u003cem\u003eNew School Barbecue\u003c\/em\u003e, explore the art of preserving, smoking, and grilling with a focus on bold, inventive recipes.\u003c\/p\u003e\n\n\u003cp\u003eFrom Southern-inspired dishes to vibrant barbecue styles, Forbes invites readers to experiment with flavour and technique. Her work celebrates both the craft and culture of food, making her collections a valuable resource for passionate home cooks and food enthusiasts alike.\u003c\/p\u003e","products":[{"product_id":"cured-by-paula-forbes-9781984861467","title":"Cured","description":"\u003cdiv class=\"book-description\"\u003e\n\u003cp\u003eBoost the flavour of any meal with this definitive guide on cooking with pickles, jams, preserves, sauces, and more—whether you make them from scratch or use store-bought ingredients—featuring 150+ recipes for everything from quick weeknight meals to Sunday suppers.\u003c\/p\u003e\n\n\u003cp\u003eBoost the flavour of any meal with \u003cem\u003eCured\u003c\/em\u003e, \"a master class\" (\u003cem\u003eSaveur\u003c\/em\u003e) on cooking with pickles, jams, preserves, sauces, and more—whether made from scratch or store-bought—featuring 150+ recipes for everything from quick weeknight meals to Sunday suppers.\u003c\/p\u003e\n\n\u003cp\u003e\"Insightful, brilliant, clever, and beautiful.\"—John Currence, James Beard Award winner and author of \u003cem\u003eTailgreat\u003c\/em\u003e\u003c\/p\u003e\n\n\u003cp\u003eTo cure something is to transform it, allowing it to emerge as something new. Six-time James Beard Award nominee Steve himself was transformed after battling lymphoma when he was just thirty-three; he came through that experience wanting to prolong moments of joy in everyday life. That philosophy extends to how he approaches food and cooking, sourcing the best ingredients when they are at their peak and then curing them to enjoy later. He intensifies these cured flavours, changing them into charcuterie, pickles, mustards, and more, making his seasonal favourites available year-round. And with \u003cem\u003eCured\u003c\/em\u003e, you can have access to this arsenal of flavour as well, whether it's making your own preserves from scratch or using store-bought ingredients in your daily cooking.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eCured\u003c\/em\u003e includes dishes like:\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eIsraeli Couscous with Preserved Lemon, Bacon, and Greens\u003c\/li\u003e\n  \u003cli\u003eKimchi Meatloaf\u003c\/li\u003e\n  \u003cli\u003eChipotle Marmalade Chicken Wings\u003c\/li\u003e\n  \u003cli\u003eCreamy Smoked Seafood, Parsnip, and Celery Root Soup\u003c\/li\u003e\n  \u003cli\u003eSmoked Nuts Chocolate Tart\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eWhether you dabble in making your own preserves from scratch or want to learn how to use what you already have at home, \u003cem\u003eCured\u003c\/em\u003e's 150+ recipes will become hundreds and thousands as you start to mix and match the ingredients with your own favourites.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Penguin Random House NZ","offers":[{"title":"Default Title","offer_id":46341355962604,"sku":"9781984861467","price":84.0,"currency_code":"NZD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0705\/7784\/8556\/files\/19138413482894.jpg?v=1743852730"},{"product_id":"the-austin-cookbook-by-paula-forbes-9781419728938","title":"The Austin Cookbook","description":"\u003cdiv class=\"book-description\"\u003e\n\u003cp\u003eThe story of Austin food is equal parts deep Texan traditions and a booming food scene. It is this atmosphere that has fostered some of the hottest restaurants in the country, a lively food truck community, and a renaissance in the most Texan of foods: barbecue. Austin food is also tacos and Tex-Mex, old-fashioned Southern cooking, and street food and fine dining, with influences from all over the globe. And above all, it's a source of intense pride and inspiration for chefs and diners alike.\u003c\/p\u003e\n\n\u003cp\u003eOrganised by Austin's \"major food groups\" - like barbecue, tacos, and Tex-Mex - \u003cem\u003eThe Austin Cookbook\u003c\/em\u003e explores the roots of Texas food traditions and the restaurants that are reinventing them. It reveals the secrets to Bob Armstrong dip, Odd Duck's sweet potato nachos, East Side King's beet fries, and of course, smoked brisket that has people lining up to eat it - even in the Texas summer.\u003c\/p\u003e\n\n\u003cp\u003ePart cookbook, part souvenir, and 100 percent love letter, \u003cem\u003eThe Austin Cookbook\u003c\/em\u003e is perfect for proud locals, visitors, and (t)ex-pats.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Thames and Hudson (Australia) Pty Ltd","offers":[{"title":"Default Title","offer_id":46998659989740,"sku":"9781419728938","price":59.99,"currency_code":"NZD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0705\/7784\/8556\/files\/13056913482693.jpg?v=1763224966"},{"product_id":"new-school-barbecue-by-paula-forbes-9781419780103","title":"New School Barbecue","description":"\u003cdiv class=\"book-description\"\u003e\n\u003cp\u003e\u003cstrong\u003eEater: 15 Spring Cookbooks We're Excited About This Year\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eMichelin-starred pitmaster Evan LeRoy breaks down his secrets to the best barbecue in the nation, sharing nearly 100 innovative techniques and recipes that have made LeRoy and Lewis one of Austin's most popular barbecue joints.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003eThis barbecue bible is essential reading for any griller who wants to learn from the best. LeRoy shares the tenets of barbecue with illustrations, step-by-step photography, and nearly 100 delicious recipes for mains, sides, and desserts that run the gamut from bacon ribs to smoked banana pudding.\u003c\/p\u003e\n\n\u003cp\u003eBarbecue is not a set menu; it's a cooking method—and nobody knows this better than Austin-based chef Evan LeRoy. As the co-owner, pitmaster, and mastermind chef at LeRoy and Lewis, one of the most popular and acclaimed BBQ joints in Texas—not an easy feat—LeRoy has reinvigorated the old style and staked his claim as a modern master of the barbecue game.\u003c\/p\u003e\n\n\u003cp\u003eIn \u003cem\u003eNew School Barbecue\u003c\/em\u003e, LeRoy encourages home cooks to think differently about the barbecue they're already familiar with, going beyond the \"classic\" dishes everyone serves. The methods he outlines can be applied to any cut of any meat (including lamb, chicken, beef, goat, and pork), any type of produce (avocados, cauliflower, squash, and more), and almost any cuisine.\u003c\/p\u003e\n\n\u003cp\u003eAnd LeRoy's techniques work on all kinds of outdoor cookers: offset smoker, pellet smoker, a kamado grill, or an old-fashioned Weber kettle grill, so anyone will be able to apply his recipes and recommendations to their setup.\u003c\/p\u003e\n\n\u003cp\u003eThis book is perfect for fans of \u003cem\u003eFranklin Barbecue\u003c\/em\u003e who want to take their dishes one step further with new flavours, techniques, and ingredients.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Ingram Book Company","offers":[{"title":"Default Title","offer_id":48001747419372,"sku":"9781419780103","price":79.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0705\/7784\/8556\/files\/9781419780103-new-school-barbecue.jpg?v=1785015845"}],"url":"https:\/\/bookhero.pro\/collections\/paula-forbes.oembed","provider":"Book Hero","version":"1.0","type":"link"}