{"title":"Judith Choate","description":"\u003cp\u003e\u003cstrong\u003eJudith Choate\u003c\/strong\u003e offers a delightful range of cookery books that blend practical skills with inspiring flavours. From mastering the art of classic pastries to exploring the wonders of legumes, her works invite both novices and experienced cooks to deepen their culinary knowledge.\u003c\/p\u003e\n\n\u003cp\u003eWhether you are looking to perfect fundamental techniques or add playful, inventive recipes to your repertoire, Choate's writing is accessible and engaging, making the kitchen an adventurous and rewarding space.\u003c\/p\u003e","products":[{"product_id":"jiggle-a-cookbook-by-judith-choate-9781523525522","title":"Jiggle!: A Cookbook","description":"\u003cdiv class=\"book-description\"\u003e\n\u003cp\u003e\u003cb\u003eA definitive, joyful cookbook of new-fangled gelatin recipes for cooks who want to explore this trendy throwback ingredient.\u003c\/b\u003e\u003c\/p\u003e\n\n\u003cp\u003eGelatin is back. Based on recent articles about gelatin and designed gelatin-based foods featured in \u003ci\u003eT: The New York Times Style Magazine, Vogue, The New Yorker,\u003c\/i\u003e and atlasobscura.com, gelatin is exploding on the culinary scene. New pop-ups in New York City are doing jelly cakes and so are influential Korean bakeries in L.A. The \u003ci\u003eNew York Times\u003c\/i\u003e recently published a nostalgia-tinged story headlined, \"This Thanksgiving, Make a Jell-O Salad Instead of Cranberry Sauce.\"\u003c\/p\u003e\n\n\u003cp\u003eBut according to two-time Emmy winning producer Peter DiMario, whose pandemic hobby took him deep into gelatin cooking creativity, it's not time for more lime JELL-O salad with cottage cheese and walnuts or cherry JELL-O with canned fruit salad; it's time to take the gelatin explosion to its heights. In \u003ci\u003eJiggle!\u003c\/i\u003e, he and food veteran co-author Judith Choate feature recipes that are sleek, fun, and modern but not pretentious. Forgotten are the pedestrian jelly molds of the past. \u003ci\u003eJiggle!\u003c\/i\u003e is a well-rounded book of information and recipes taking a new look at working with that once stodgy foodstuff, gelatin.\u003c\/p\u003e\n\n\u003cp\u003eFollowing an introduction detailing the gelatin basics—the different forms (including a vegan agar-agar), how to build layers, float fruits, and suspend edible glitter—\u003ci\u003eJiggle!\u003c\/i\u003e takes us on a colourful, wobble-filled adventure in 50 recipes, ranging from stunning desserts (like Cherries and Cream; Orange Creme Jiggly Dream; and Gimmie S'more Wiggle), cocktails and other drinks (Boozy Birch Beer Float, Bloody Mary Brunch Shot, and Jiggly Bellini), to savoury dishes (My Funny Galantine and Goats 'n' Beets). Rounded out with beautiful colour photography, gelatin becomes delicious, playful, edible modern art.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Hachette Aotearoa New Zealand","offers":[{"title":"Default Title","offer_id":46998311764204,"sku":"9781523525522","price":62.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0705\/7784\/8556\/files\/11848523482730.jpg?v=1763214511"},{"product_id":"the-mighty-bean-by-judith-choate-9781682686379","title":"The Mighty Bean","description":"\u003cdiv class=\"book-description\"\u003e\n\u003cp\u003eBeans. Affordable, full of high-value protein, with a long-lasting shelf life, beans are versatile—equally delicious in stews or salads. And now we are learning to appreciate their worth as sustainability staples. Once pushed aside by Whole30 and Plant Paradox dieters, legumes have been rediscovered by home cooks everywhere.\u003c\/p\u003e\n\n\u003cp\u003eFrom common classics like black and pinto to heirloom beans like Appaloosa and Dapple Greys, \u003cem\u003eThe Mighty Bean\u003c\/em\u003e, written by author Judith Choate, provides a never-ending collection of recipes to showcase these plant-based powerhouses.\u003c\/p\u003e\n\n\u003cp\u003eIncluding vegetarian, vegan, and meat-friendly recipes, \u003cem\u003eThe Mighty Bean\u003c\/em\u003e inspires a new outlook on legumes. Enjoy them as appetizers such as a Spicy Bean Dip, savour nourishing mains like Ayocote Negro Chili, and delight in desserts including White Bean-Orange Cake.\u003c\/p\u003e\n\n\u003cp\u003eNo matter the dish or time of day, the flexibility of beans is undeniable and, with vibrant colour photography, irresistible.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Unknown","offers":[{"title":"Default Title","offer_id":46998732144876,"sku":"9781682686379","price":43.99,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0705\/7784\/8556\/files\/2567063482787.jpg?v=1763228899"},{"product_id":"the-fundamental-techniques-of-classic-pastry-arts-by-judith-choate-9781584798033","title":"The Fundamental Techniques of Classic Pastry Arts","description":"\u003cdiv class=\"book-description\"\u003e\n\u003cp\u003eAn indispensable addition to any serious home baker's library, \u003cem\u003eThe Fundamental Techniques of Classic Pastry Arts\u003c\/em\u003e covers the many skills an aspiring pastry chef must master. Based on the internationally lauded curriculum developed by master pâtissier Jacques Torres for New York's French Culinary Institute, the book presents chapters on every classic category of confection: tarts, cream puffs, puff pastry, creams and custards, breads and pastries, cakes, and petits fours.\u003c\/p\u003e\n\n\u003cp\u003eEach chapter begins with an overview of the required techniques, followed by dozens of recipes—many the original creations of distinguished FCI graduates. Each recipe even includes a checklist to help you evaluate your success as measured against professional standards of perfection!\u003c\/p\u003e\n\n\u003cp\u003eDistilling ten years of trial and error in teaching students, \u003cem\u003eThe Fundamental Techniques of Classic Pastry Arts\u003c\/em\u003e is a comprehensive reference with hundreds of colour photographs, a wealth of insider tips, and highly detailed information on tools and ingredients—quite simply the most valuable baking book you can own.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Thames and Hudson (Australia) Pty Ltd","offers":[{"title":"Default Title","offer_id":48010625253612,"sku":"9781584798033","price":100.0,"currency_code":"NZD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0705\/7784\/8556\/files\/9781584798033-the-fundamental-techniques-of-classic-pastry-arts.jpg?v=1785154723"}],"url":"https:\/\/bookhero.live\/collections\/judith-choate.oembed","provider":"Book Hero","version":"1.0","type":"link"}