{"product_id":"cheese-please","title":"Cheese Please","description":"\u003cp\u003e\u003cspan\u003eWhether it’s the sharp tang of goat’s cheese in a salad, the gooeyness of warm raclette on bread, or the crumbly creaminess of a hunk of cheddar, cheese is a kitchen essential. We all know cheese gives life to toast, is essential showered over pasta, and is the hero of any cheeseboard? but it has so much more to offer. It melts, crisps, crumbles, and stretches, adds depth, texture and even structure to sweet and savory dishes in ways that few ingredients can match.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul class=\"a-unordered-list a-vertical\"\u003e\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eThe Details:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e192 pages\u003c\/li\u003e\n\u003cli\u003eHardcover\u003c\/li\u003e\n\u003cli\u003eDimensions: \u003cspan\u003e6.8 x 0.85 x 8.8 inches\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eThe Maker:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv class=\"#main-footer\"\u003e\n\u003cdiv class=\"#section \n        @spaced\n        @color-scheme:none\"\u003e\n\u003cdiv class=\"#section-body\"\u003e\n\u003cdiv id=\"editorialReviews-btf-ri_feature_div\" class=\"celwidget\"\u003e\n\u003cdiv class=\"a-section a-spacing-small a-padding-base\"\u003e\n\u003cdiv class=\"a-section a-spacing-small a-padding-small\"\u003e\n\u003cdiv id=\"editorialReviews_feature_div\" class=\"celwidget\"\u003e\n\u003cdiv class=\"a-section a-spacing-small a-padding-base\"\u003e\n\u003cdiv class=\"a-section a-spacing-small a-padding-small\"\u003e\n\u003cdiv id=\"editorialReviews_feature_div\" class=\"celwidget\"\u003e\n\u003cdiv class=\"a-section a-spacing-small a-padding-base\"\u003e\n\u003cdiv class=\"a-section a-spacing-small a-padding-small\"\u003e\n\u003cp\u003e\u003cspan class=\"a-text-bold\"\u003eSue Quinn\u003c\/span\u003e\u003cspan\u003e is an award-winning food journalist and cookbook author. Her work regularly appears in the \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eTelegraph\u003c\/span\u003e\u003cspan\u003e, the\u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003e\u003cspan\u003e \u003c\/span\u003eSunday Times\u003c\/span\u003e\u003cspan\u003e,\u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003e\u003cspan\u003e \u003c\/span\u003eWaitrose\u003cspan\u003e magazine, delicious\u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003eand the\u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003e\u003cspan\u003e \u003c\/span\u003eBBC.\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003eShe is the author of fifteen cookbooks on an array of topics, from Japanese cuisine to children's cookery. Her latest, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eSecond Helpings: Delicious Recipes to Transform Your Leftovers\u003c\/span\u003e\u003cspan\u003e, was acclaimed by the likes of Nigella Lawson and Diana Henry. Born in Australia, Sue now lives by the sea in Dorset.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"detailBullets_feature_div\" class=\"celwidget\" tabindex=\"-1\"\u003e\n\u003cdiv id=\"detailBulletsWrapper_feature_div\" class=\"a-section feature detail-bullets-wrapper bucket\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cspan class=\"a-text-bold\"\u003eCORTNEY BURNS \u003c\/span\u003e\u003cspan\u003ewas one half of the duo behind the larder-based kitchen at San Francisco’s Bar Tartine, where fermentation and preservation became central to a distinctive culinary voice. During that time, their cookbook Bar Tartine received awards from both the James Beard Foundation and the IACP, and Bon Appétit dubbed her the “godmother of fermentation” for her modern interpretation of ancient techniques. She is also the author of Nourish  Me Home, a work that further explores the relationship between time, transformation,  and the living kitchen. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"a-text-bold\"\u003eRICHARD MARTIN \u003c\/span\u003e\u003cspan\u003eis a food media veteran who launched and ran the website Food Republic, and who served as U.S. editor of Condé Nast’s La Cucina Italiana. He is a founder of Appetito and has contributed food writing to Men’s Health, Robb Report, and others. A longtime lifestyle editor, he was editor in chief of Complex, Manhattan, and Miami magazines.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Hardie Grant","offers":[{"title":"Default Title","offer_id":45689455771757,"sku":"9781964786421","price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0910\/1550\/files\/912mAjwGM3L._SY342.jpg?v=1787502027","url":"https:\/\/aliswagon.com\/products\/cheese-please","provider":"Ali's Wagon","version":"1.0","type":"link"}