{"title":"Peter Kaminsky","description":"\u003cp\u003ePeter Kaminsky’s collection blends the pleasures of \u003cem\u003ecooking and outdoor sport\u003c\/em\u003e with engaging narratives that inspire both the kitchen enthusiast and the avid angler. 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But forget the hype: The updated edition of \u003ci\u003eFly Fishing for Dummies\u003c\/i\u003e shows that all you need to get the hang of this enjoyable sport are the right tools, a disciplined technique, and a positive attitude. Whether you’re an old salt or dipping your toes in for the first time, you’ll find everything you need to learn, improve, and keep your casting sharp and fresh!\u003c\/p\u003e\n\n\u003cp\u003eLongtime fishing writer Peter Kaminsky wades right in, taking you from choosing a rod and tying flies all the way through to staying dry with the right wardrobe and cooking up a delicious catch. You’ll also find out how you can get by with just 20 flies, a half dozen casts, and three knots. And, if you want to plunge deeper into the sport, he suggests some bucket-list destination rivers and streams to keep you agreeably hooked and learning for life—proving that the father of fishing writers Izaak Walton was right when, three centuries ago, he said: “No life is so pleasant and happy as that of a well-governed angler.”\u003c\/p\u003e\n\n\u003cul\u003e\n    \u003cli\u003eStudy your quarry—from rainbow trout to fashionable “glamour” fish\u003c\/li\u003e\n    \u003cli\u003eGet the best rod, reel, and gear for success—including the smartest tech\u003c\/li\u003e\n    \u003cli\u003eKnow where to fish (land or sea) and how to read the water\u003c\/li\u003e\n    \u003cli\u003eFollow visual examples to sharpen your casting\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eWhatever your fly-fishing aims or skill level, the proven advice and 150+ illustrations in this friendly guide are your path to a lifetime of happy and productive trips: Don’t let it be the one that got away!\u003c\/p\u003e\n\u003c\/div\u003e","brand":"John Wiley and Sons Ltd","offers":[{"title":"Default Title","offer_id":46867444400364,"sku":"9781119685906","price":49.99,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0705\/7784\/8556\/files\/17806123482586.jpg?v=1759706989"},{"product_id":"bien-cuit-by-zachary-golper-9781682451458","title":"Bien Cuit","description":"\u003cdiv class=\"book-description\"\u003e\n\u003cp\u003e\u003cstrong\u003e2020 James Beard Award Finalist Zach Golper has written one of the best cookbooks of all time according to \u003cem\u003eThe New York Times\u003c\/em\u003e, \u003cem\u003eEpicurious\u003c\/em\u003e, \u003cem\u003eBon Appétit\u003c\/em\u003e, \u003cem\u003eVogue\u003c\/em\u003e, and \u003cem\u003eEater\u003c\/em\u003e.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003eIn \u003cem\u003eBien Cuit\u003c\/em\u003e, he shares his insider’s secrets to making his delicious, artisanal bread that will have home bakers creating professional-quality products in no time—and inexpensively.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eBien Cuit: The Art of Bread\u003c\/em\u003e is a work of art with images from famed food photographer Thomas Schauer and a beautifully designed, sophisticated interior. Zach Golper's superstar status in the world of bread baking, starters, and simple baking methods has made \u003cem\u003eBien Cuit\u003c\/em\u003e a world classic.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eBien Cuit\u003c\/em\u003e introduces a new approach to a proudly old-fashioned way of baking bread. In the oven of his Brooklyn bakery, Chef Zachary Golper creates loaves that are served in New York’s top restaurants and sought by bread enthusiasts around the country. His secret: long, low-temperature fermentation, which allows the dough to develop deep, complex flavours. A thick mahogany-coloured crust is his trademark—what the French call \u003cem\u003ebien cuit\u003c\/em\u003e, or “well baked.” This signature style is the product of Golper’s years as a journeyman baker, from his introduction to baking on an Oregon farm—where they made bread by candlelight at 1 a.m.—through top kitchens in America and Europe and, finally, into his own bakery in the heart of our country’s modern artisanal food scene.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eBien Cuit\u003c\/em\u003e tells the story of Golper’s ongoing quest to coax maximum flavour out of one of the world’s oldest and simplest recipes. Readers and amateur bakers will reap the rewards of his curiosity and perfectionism in the form of fifty bread recipes that span the baking spectrum from rolls and quick breads to his famous 24-day sourdough starter. This book is an homage to tradition, but also to invention. Golper developed many new recipes for this book, including several “bread quests,” in which he brilliantly revives some of New York City’s most iconic breads (including Jewish rye, Sicilian lard bread, Kaiser rolls, and, of course, bagels). You will also find palate-pleasing and innovative “gastronomic breads” that showcase his chef’s intuition and mastery of ingredients.\u003c\/p\u003e\n\n\u003cp\u003eGolper’s defining technique comes at a time when American home cooks are returning to tradition-tested cooking methods and championing the DIY movement. 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Eggplants are buried whole in the coals—a technique called rescoldo—then dance that fine line between burned and incinerated until they yield an ineffable creaminess made irresistible with a slather of parsley, chile, and aioli. Brussels sprout leaves are scorched and served with walnuts; whole cabbages are sliced thick, grilled like steaks, and rubbed with spice for a mustard-fennel crust.\u003c\/p\u003e\n\n\u003cp\u003eCorn, fennel, artichokes, beets, squash, even beans—this is the vegetable kingdom, on fire. The celebrated Patagonian chef, known for his mastery of flame and meat, and who romanced the food world with an iconic image of a whole cow dressed and splayed out over licking flames, is returning to the place where his storied career began—the garden and all its bounty. 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