{"title":"Duende","description":"","products":[{"product_id":"offcuts-one-zine-two-cooks-and-a-new-issue-all-about-kidneys","title":"Offcuts, Liver (2nd Edition) Sophie Hambling \u0026 Madeleine Sanders","description":"\u003cp\u003e\u003cspan\u003eSize :   148 x 210 mm    \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eZine\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e48 pages\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ecolor, black and white\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003epublished by \u003cmeta charset=\"utf-8\"\u003eDuende\u003c\/span\u003e\u003cstrong data-end=\"78\" data-start=\"29\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"178\" data-end=\"379\"\u003e\"Offcuts\" is a publication produced in collaboration with Duende, aiming to disseminate the history and techniques of offal cooking. This is the second installment in a five-book series by chefs Sophie Hambling and Madeleine Sanders, slated for publication in 2025. The two met at London's renowned \u003cstrong data-start=\"393\" data-end=\"405\"\u003eSt. JOHN\u003c\/strong\u003e, where founder Fergus Henderson advocated the philosophy of \"nose-to-tail eating,\" using the whole animal without waste, influencing chefs worldwide. While many restaurants today experiment with offal dishes, cooking heart or liver at home remains a challenge.\u003c\/p\u003e","brand":"Duende","offers":[{"title":"Default Title","offer_id":47252577714401,"sku":null,"price":1000.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0646\/9638\/5761\/files\/Offcuts_-Liver-_2nd-Edition_-Sophie-Hambling-_-Madeleine-Sanders_f2f7d8b6-3d6b-4f87-af0b-7b36fa7be49f.jpg?v=1760453405"}],"url":"https:\/\/boutique-romantique.jp\/en\/collections\/butt-1.oembed","provider":"BOUTIQUE ROMANTIQUE","version":"1.0","type":"link"}