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Each recipe reveals why Meehan makes these drinks the way he does, offering unprecedented access to a top bartender’s creative process.\u003cbr\u003e\n \u003cbr\u003e\nWhether you’re a professional looking to take your career to the next level or an enthusiastic amateur interested in understanding the how and why of mixology, Meehan’s Bartender Manual is the definitive guide.\u003c\/p\u003e","brand":"Ten Speed Press","offers":[{"title":"Default Title","offer_id":42095722987568,"sku":"9781607748625","price":40.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/3898\/7312\/files\/202505171841_4.jpg?v=1749188696"},{"product_id":"dac-biet-an-extra-special-vietnamese-cookbook","title":"Dac Biet: An Extra-Special Vietnamese Cookbook","description":"\u003cp\u003eIn Vietnamese culture, to be dac biet is to be special and luxurious, or, as chef and cooking instructor Nini Nguyen puts it, it means adding something a little extra, like salty caviar on top of squid-stuffed pork, a surprise note of ginger and lime in a dipping sauce, or sautéing shaking beef in farm-fresh butter for a creamy, delectable experience. 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With contributions from more than 100 Black cultural luminaires from around the globe, the book moves through chapters exploring parts of the Black experience, from Homeland to Migration, Spirituality to Black Future, offering delicious recipes, moving essays, and arresting artwork. \u2028\u2028As much a joyful celebration of Black culture as a cookbook, Black Food explores the interweaving of food, experience, and community through original poetry and essays, including \"Jollofing with Toni Morrison\" by Sarah Ladipo Manyika, \"Queer Intelligence\" by Zoe Adjonyoh, \"The Spiritual Ecology of Black Food\" by Leah Penniman, and \"Foodsteps in Motion\" by Michael W. Twitty. The recipes are similarly expansive and generous, including sentimental favorites and fresh takes such as Crispy Cassava Skillet Cakes from Yewande Komolafe, Okra \u0026amp; Shrimp Purloo from BJ Dennis, Jerk Chicken Ramen from Suzanne Barr, Avocado and Mango Salad with Spicy Pickled Carrot and Rof Dressing from Pierre Thiam, and Sweet Potato Pie from Jenné Claiborne. Visually stunning artwork from such notables as Black Panther Party creative director Emory Douglas and artist Sarina Mantle are woven throughout, and the book includes a signature musical playlist curated by Bryant.\u2028\u2028With arresting artwork and innovative design, Black Food is a visual and spiritual feast that will satisfy any soul.\u003c\/p\u003e","brand":"4 Color Books","offers":[{"title":"Default Title","offer_id":42095723282480,"sku":"9781984859723","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/3898\/7312\/files\/202505171841_1.jpg?v=1749188629"},{"product_id":"the-complete-nose-to-tail","title":"The Complete Nose to Tail","description":"\u003cp\u003e\"A cult masterpiece.\" -Anthony Bourdain\u003cbr\u003e\nThe Complete Nose to Tail is an exhilarating compendium that brings together maverick chef Fergus Henderson’s two acclaimed cookbooks—Whole Beast and Beyond Nose to Tail. \u003cbr\u003e\nAdventurous palates as well as some of the most famous names in the food world—including Mario Batali, Anthony Bourdain, Jamie Oliver, and Daniel Boulud—flock to Fergus Henderson’s London restaurant, St. John, to indulge in his culinary artistry. A conscientious and resourceful chef who lives by the motto “Nose to Tail,” Henderson advocates using everything that is possibly edible of fowl, beast, and fish, creating dishes that fuse high sophistication with a strong tradition of rustic thriftiness.\u003cbr\u003e\nThe Complete Nose to Tail presents Henderson’s complete culinary oeuvre: recipes that offer a unique and delicious eating experience. Both refined and curious eaters can enjoy a taste of the wild side with such dishes as Pig’s Trotter Stuffed with Potato, Rabbit Wrapped in Fennel and Bacon, and Roast Bone Marrow and Parsley Salad, as well as sumptuous familiar fare, including Deviled Crab; Smoked Haddock, Mustard, and Saffron; and Green Beans, Shallots, Garlic, and Anchovies. 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Jorge Gaviria's company, Masienda, has become a proxy message board at the center of the swelling masa conversation and with this cookbook he completes the story of how to create this special building block from scratch.\u003c\/p\u003e\n\n\u003cp\u003eBrimming with history, replicable techniques, and reflections from masa authorities, including third-generation tortillerxs and acclaimed chefs, MASA reveals the beauty and longstanding traditions behind this elemental staple. In addition to teaching how to make masa from dried corn kernel to fully realized dish, this book also shows cooks how to use masa in 50 base recipes for tortillas, pozole, tamales, and more, empowering chefs of any level to think creatively and adapt recipes confidently for their own use.\u003c\/p\u003e\n\n\u003cp\u003eIn addition, ten well-known chefs offer inventive recipes-such as tamal gnocchi, masa waffles, and shrimp and masa grits-to inspire new ways of relating to this timeless, dynamic food.\u003c\/p\u003e","brand":"Chronicle Books","offers":[{"title":"Default Title","offer_id":42095723642928,"sku":"9781797209920","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/3898\/7312\/files\/202504270745.png?v=1752251516"},{"product_id":"ramen-forever-recipes-for-ramen-success","title":"Ramen Forever: Recipes for Ramen Success","description":"\u003cp\u003eIn Ramen Forever, Tim Anderson shows you the way to enjoy delicious homemade ramen on a regular basis, and gives you the tools to build your own ramen, just the way you like it!\u003c\/p\u003e\n\n\u003cp\u003eIt is broken into five sections—Broth, Seasoning, Aromatic Oils and Fats, Noodles, and Toppings—to enable you to mix and match to create your own ramen to suit your taste. Alternatively, you can choose to follow one of several complete ramen recipes provided.\u003c\/p\u003e\n\n\u003cp\u003eRecipes include Double Garlic Tonkotsu Ramen, Tan Tan Men, and Tsukemen, as well as The Ramen Sandwich and Garlic Sesame Miso Ramen Salad.\u003c\/p\u003e\n\n\u003cp\u003eWith recipes for beginners and casual cooks as well as serious noodle nerds, you can enjoy this superlative Japanese comfort food at home, regardless of your skill level.\u003c\/p\u003e","brand":"Quadrille","offers":[{"title":"Default Title","offer_id":42095723708464,"sku":"","price":37.5,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/3898\/7312\/files\/202504270111.png?v=1752251502"},{"product_id":"cafe-cecilia-cook-book","title":"Cafe Cecilia Cook Book","description":"","brand":"Phaidon","offers":[{"title":"Default Title","offer_id":42178079031344,"sku":null,"price":49.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/3898\/7312\/files\/202504251459_41.png?v=1754785229"},{"product_id":"mina-stone-cooking-for-artists","title":"Mina Stone: Cooking for Artists","description":"\u003cp\u003e\u003cspan class=\"a-text-bold\"\u003eSimple, fresh Greek cooking from Mina Stone\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eChef Mina Stone has been cooking delicious lunches at Urs Fischer's Brooklyn-based art studio for the past five years and producing private gallery dinners in the New York art world since 2006. \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eCooking for Artists\u003c\/span\u003e\u003cspan\u003e presents more than 70 of Stone's family-style recipes inspired by her Greek heritage and her love of simple, fresh, seasonal food. The book is designed by Fischer and includes drawings by Hope Atherton, Darren Bader, Matthew Barney, Alex Eagleton, Urs Fischer, Cassandra MacLeod, Elizabeth Peyton, Rob Pruitt, Peter Regli, Josh Smith, Spencer Sweeney and Philippos Theodorides--all members of the community of artists that delights in Stone's cooking.\u003c\/span\u003e\u003c\/p\u003e","brand":"Kiito-San","offers":[{"title":"Default Title","offer_id":42178081357872,"sku":null,"price":55.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/3898\/7312\/files\/202504251459_40_19f313aa-5f74-498a-a883-1c2c83d0d08a.png?v=1754785128"},{"product_id":"sazones-y-andanzas-por-el-centro-historico-de-la-cuidad-de-mexico","title":"Sazones y Andanzas por el Centro Histórico de la Cuidad de México","description":"","brand":"Universidad Nacional Autónoma de La Cuidad de México","offers":[{"title":"Default Title","offer_id":42178082144304,"sku":null,"price":34.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/3898\/7312\/files\/202504251459_39_cacfa8e4-8efe-4dd8-b0ad-c7680dc2bf88.png?v=1754785157"},{"product_id":"fish-butchery","title":"Fish Butchery","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan class=\"a-text-bold\"\u003eWinner of the 2024 James Beard Award for Restaurant and Professional book of the year.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003cbr\u003eJames Beard award-winning author and culinary game-changer Josh Niland returns with the ultimate guide to the art of \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eFish Butchery\u003c\/span\u003e\u003cspan\u003e, with expert techniques and groundbreaking recipes that are an urgent call for action on culinary sustainability. \u003cbr\u003e \u003cbr\u003eJosh’s multi award-winning debut \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eThe Whole Fish Cookbook\u003c\/span\u003e\u003cspan\u003e created a new blueprint for fish cookery, while its bestselling sequel \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eTake One Fish \u003c\/span\u003e\u003cspan\u003eunpacked 15 different species to reveal their true gastronomic potential. In this latest book, Josh continues to open our eyes to the potential of fish in the kitchen. \u003cbr\u003e\u003cbr\u003ePresented in three stunning sections—Catch, Cut and Craft—it’s both a challenge to the food industry to do things differently and a dazzling manual to the eye-popping potential in each and every fish.\u003cbr\u003e\u003cbr\u003eFeaturing detailed instructions on how to prepare fish—from reverse butterfly to double saddle—as well as over 40 brilliant recipes for everything from fish sticks to pies, sausage and chorizo, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eFish Butchery\u003c\/span\u003e\u003cspan\u003e will disrupt, challenge and inspire the next generation.\u003c\/span\u003e\u003c\/p\u003e","brand":"Hearty Grant Books","offers":[{"title":"Default Title","offer_id":42178763784240,"sku":null,"price":42.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/3898\/7312\/files\/202504251459_38.png?v=1754784737"},{"product_id":"ferment","title":"Ferment","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan class=\"a-text-bold\"\u003eA gorgeous and inspiring resource on fermenting for cooks of all skill levels\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e120+ recipes for familiar and lesser-known cultured foods: \u003c\/span\u003e\u003cspan\u003eCelebrated the world over for their health benefits and dynamic flavors, cultured and fermented foods are seeing and revival and are becoming everyday meal mainstays. In this extensive collection, fermentation pioneer Holly Davis shares more than 120 recipes for familiar—and lesser-known—cultured foods, including yogurt, pickles, kimchi, umeboshi, scrumpy, and more. \u003c\/span\u003e\u003c\/p\u003e\n\u003cul class=\"a-unordered-list a-vertical\"\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003eContains more than 100 photographs, helpful hints, and informational charts offering guidance on incorporating fermented ingredients into the diet. \u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003eWith a striking, luxe textured cover and engaging projects for amateur and experienced fermenters. \u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003eHolly Davis is a chef, teacher, and co-founder of Iku Wholefoods in Sydney, Australia. Her expertise has been refined through 40 years of teaching fermentation techniques around the world. \u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003e\"This brilliant book will take you safely on many culinary adventures.\"\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e —Fergus Henderson, chef and founder of St. JOHN Restaurant\u003c\/span\u003e\u003c\/p\u003e\n\u003cul class=\"a-unordered-list a-vertical\"\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003eThis cookbook will be the cornerstone of every preserving kitchen\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003eWith recipes and tips to use fermented products alongside culturally related meals\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003eIncludes recipes such as toasted sesame and miso dressing, crisp white radish kimchi, Indian lime pickle, kombucha, sea-salty crisp breads, black bean tempeh, grilled salt-cured fish, and more\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chronicle Books","offers":[{"title":"Default Title","offer_id":42178769387568,"sku":null,"price":29.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/3898\/7312\/files\/202504251459_37.png?v=1754784647"},{"product_id":"super-sourdough-the-foolproof-guide-to-making-world-class-bread-at-home","title":"Super Sourdough: The Foolproof Guide to Making World-Class Bread at Home","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eMaking Super Sourdough is the true test of every aspiring bread-maker. Fickle and delicate, every loaf is unique. And there are a lot of pitfalls to be avoided. It's much more than a food: sourdough is a science. Who better than Dr James Morton, baking pedant and fermentation fanatic, to explain the basics for both the uninitiated, and more experienced bakers?  \u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eJames talks the home baker through everything from starters, flours and hydration, to kneading, shaping, rising, scoring and baking, explaining how to achieve the perfect crust and crumb. With more than 40 sourdough recipes including basic loaves and rolls, baguettes, bagels and buns, clear step-by-step instructions, troubleshooting tips and explanations of what works and why, Super Sourdough is the new, accessible guidebook that bakers everywhere have been waiting for.\u003c\/span\u003e\u003c\/p\u003e","brand":"Quadrille","offers":[{"title":"Default Title","offer_id":42179020750896,"sku":null,"price":38.5,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/3898\/7312\/files\/202507251459.png?v=1754253207"},{"product_id":"wine-simple","title":"Wine Simple","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan class=\"a-text-bold\"\u003eFrom the world-renowned sommelier Aldo Sohm, a dynamic, essential wine guide for a new generation \u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eNAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY \u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eFOOD52\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eAldo Sohm is one of the most respected and widely lauded sommeliers in the world. He's worked with celebrated chef Eric Ripert as wine director of three-Michelin-starred Le Bernardin for over a decade, yet his philosophy and approach to wine is much more casual. Aldo's debut book, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eWine Simple,\u003c\/span\u003e\u003cspan\u003e is full of confidence-building infographics and illustrations, an unbeatable depth of knowledge, effusive encouragement, and, most important, strong opinions on wine so you can learn to form your own. Imbued with Aldo's insatiable passion and eagerness to teach others, Wine Simple is accessible, deeply educational, and lively and fun, both in voice and visuals. \u003cbr\u003e\u003cbr\u003eThis essential guide begins with the fundamentals of wine in easy-to-absorb hits of information and pragmatic, everyday tips—key varietals and winemaking regions, how to taste, when to save and when to splurge, and how to set up a wine tasting at home. Aldo then teaches you how to take your wine knowledge to the next level and evolve your palate, including techniques on building a \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e“\u003c\/span\u003e\u003cspan\u003eflavor library,\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e” \u003c\/span\u003e\u003cspan\u003ea cheat sheet to good (and great) vintages (and why you shouldn't put everything on the line for them), tips on troubleshooting tricky wines (corked? mousy?), and, for the daring, even how to saber a bottle of champagne. This visual, user-friendly approach will inspire readers to have the confidence, curiosity, and enthusiasm to taste smarter, drink boldly, and dive headfirst fearlessly into the exciting world of wine.\u003c\/span\u003e\u003c\/p\u003e","brand":"Clarkson Potter","offers":[{"title":"Default Title","offer_id":42179025535024,"sku":null,"price":32.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/3898\/7312\/files\/20250615145414.png?v=1754773312"},{"product_id":"the-gourmand-s-egg-a-collection-of-stories-and-recipes","title":"The Gourmand’s Egg. A Collection of Stories and Recipes","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003ePoached, scrambled, boiled, whipped into a cocktail, transformed into a painting medium, tossed at an enemy’s house. As the most striking of paradoxes, the egg exists in happy suspension between humble household ingredient and ever-powerful source of life.\u003cbr\u003e\u003cbr\u003eOne of \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003ethe most enduring symbols throughout antiquity\u003c\/span\u003e\u003cspan\u003e, eggs were used by the Romans to dispel evil spirits, modeled as priceless artifacts for the Russian nobility, and were woven into Egyptian mythology. In the \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003edebut volume of TASCHEN’s series with cult-favorite \u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eThe Gourmand\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e journal\u003c\/span\u003e\u003cspan\u003e, we \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003ecelebrate the link between food and culture\u003c\/span\u003e\u003cspan\u003e in a visual and literary exploration of the powerhouse kitchen staple. A collection of original essays and archetype recipes, from the perfect poach to artful desserts, celebrates the diversity of culinary traditions around the world.\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eThe Gourmand’s Egg. A Collection of Stories and Recipes\u003c\/span\u003e\u003cspan\u003e is illustrated with exclusive commissions by acclaimed still life photographers—equal parts sumptuous, absurd, lurid, mouthwatering, and undeniably \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eThe Gourmand\u003c\/span\u003e\u003cspan\u003e. Rounding out the volume are works from art history’s titans, including \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eSalvador Dalí\u003c\/span\u003e\u003cspan\u003e, \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eJean-Michel Basquiat\u003c\/span\u003e\u003cspan\u003e, \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eFrida Kahlo\u003c\/span\u003e\u003cspan\u003e, \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eDavid Hockney\u003c\/span\u003e\u003cspan\u003e, and \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eMan Ray\u003c\/span\u003e\u003cspan\u003e alongside texts from chef, food writer, and critic Ruth Reichl and writer and editor Jennifer Higgie, and more. “In cooking — as in almost every-thing else,” Reichl said. “It all starts with an egg.”\u003c\/span\u003e\u003c\/p\u003e","brand":"Taschen","offers":[{"title":"Default Title","offer_id":42191363637296,"sku":null,"price":50.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/3898\/7312\/files\/20250701172145.png?v=1754253480"},{"product_id":"the-book-of-pintxos-discover-the-legendary-small-bites-of-basque-country","title":"The Book of Pintxos: Discover the Legendary Small Bites of Basque Country","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan class=\"a-text-bold\"\u003eFor the first time ever, the recipes for pintxos—the small dishes found in bars in Basque Country—are gathered to present the definitive bible on this significant food of Basque culture, along with the history and people who created them, written by award-winning author Marti Buckley. \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e*N\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eamed a Best Cookbook to Gift in 2024 by Chowhound, and a Best New Cookbook of Spring 2024 by \u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eEpicurious\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003cbr\u003eNestled in the Old Town of San Sebastián, Spain, is a culinary tradition unlike any other in the world: the pintxo. Ranging from a simple anchovy-and-pepper toothpick skewer to a decadent dish of tender beef cheek over creamy potatoes, pintxos are impressive, well thought-out dishes, distilling ingredient know-how and creative cooking techniques into just a few bites. Bar owners take pride in their pintxo recipes, which are often closely protected and passed down through generations. In the first authoritative book on this subject, author and Basque transplant Marti Buckley defines what makes a pintxo, traces its history back several decades, and shares the recipes so home cooks can authentically recreate these tiny morsels in their own kitchens. Through 70 recipes, bar profiles, histories, and vivid photographs, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eThe Book of Pintxos \u003c\/span\u003e\u003cspan\u003eunlocks a window into this dynamic Basque food culture for curious eaters everywher\u003c\/span\u003e\u003c\/p\u003e","brand":"Artisan","offers":[{"title":"Default Title","offer_id":42192206921776,"sku":null,"price":30.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/3898\/7312\/files\/202504251459_005.png?v=1754779306"},{"product_id":"basque-country-a-culinary-journey-through-a-food-lovers-paradise","title":"Basque Country: A Culinary Journey Through a Food Lover's Paradise","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eTucked away in the northwest corner of Spain, Basque Country not only boasts more Michelin-starred restaurants per capita than any other region in the world, but its unique confluence of mountain and sea, values and tradition, informs every bite of its soulful cuisine, from pintxos to accompany a glass of wine to the elbows-on-the-table meals served in its legendary eating clubs.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eYet Basque Country is more than a little inaccessible—shielded by a unique language and a distinct culture, it’s an enigma to most outsiders. Until now. Marti Buckley, an American chef, journalist, and passionate Basque transplant, unlocks the mysteries of this culinary world by bringing together its intensely ingredient-driven recipes with stories of Basque customs and the Basque kitchen, and vivid photographs of both food and place. And surprise: this is food we both want to eat and can easily make. It’s not about exotic ingredients or flashy techniques. It’s about mind-set—how to start with that just-right fish or cut of meat or peak-of-ripeness tomato and coax forth its inherent depth of flavor. It’s the marriage of simplicity and refinement, and the joy of cooking for family and friends.\u003c\/span\u003e\u003c\/p\u003e","brand":"Artisan","offers":[{"title":"Default Title","offer_id":42192234971184,"sku":null,"price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/3898\/7312\/files\/202504251459_002.png?v=1754779065"},{"product_id":"italopunk-145-recipes-to-shock-your-nonna","title":"Italopunk 145 Recipes to Shock Your Nonna","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eFrom Sicily to Milan, a new generation of chefs from Italy's Neo-Trattorias is disrupting Italian cuisine with bold and modern twists. \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eItalopunk\u003c\/span\u003e\u003cspan\u003e celebrates these unexpected flavors and irreverent takes on beloved classics—Panzanella brightened with mango, tiramisu with a hint of sesame, cacio e pepe sprinkled with mint... Through recipes, interviews, and restaurant recs, this lively romp through Italy is sure to inspire and revolutionize the way you experience Italian food.\u003c\/span\u003e\u003c\/p\u003e","brand":"Tra Publishing","offers":[{"title":"Default Title","offer_id":42236029435952,"sku":null,"price":55.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/3898\/7312\/files\/2025061514541111_219f3df2-3785-478d-ad31-3796dfa16abd.png?v=1754777810"},{"product_id":"food-you-want-to-eat","title":"Food You Want to Eat","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eThomas Straker is at the forefront of a new generation of chefs breaking down the barriers between professionals and home cooks-and he knows exactly the food they all want to eat. A classically trained chef and owner of Straker's restaurant, he's grown a millions-strong following for his flavor-led, seasonal dishes prepared with style and panache. Now, in his debut book, Straker places his culinary chops on the table in front of his legions of hungry fans, featuring refined, ambitious, delicious recipes like Fresh Gnocchi with Broad Beans and Pesto, Mozzarella di Buffala with Confit Fennel and Chili, Bone Marrow Butter, Chocolate Mousse with Caramel and Hazelnuts, and so much more. No matter your knife skills, this is \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eFood You Want to Eat.\u003c\/span\u003e\u003c\/p\u003e","brand":"Bloomsbury Publishing","offers":[{"title":"Default Title","offer_id":42236149956656,"sku":null,"price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/3898\/7312\/files\/2025061514542222_3a39d6ee-c55d-4b8a-9a06-c8a409293429.png?v=1754777912"},{"product_id":"the-joy-of-oysters-a-complete-guide-to-sourcing-shucking-grilling-broiling-and-frying","title":"The Joy of Oysters: A Complete Guide to Sourcing, Shucking, Grilling, Broiling, and Frying","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan class=\"a-text-bold\"\u003eThis definitive oyster bible and cookbook from expert food writer Nils Bernstein delivers an array of tips, trivia, and history, plus approachable recipes that celebrate the delicious bivalve.  \u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003cbr\u003eBehold the oyster. Delicious, a little decadent, yet one of the healthiest things to eat, and now completely sustainable and easily available. And behold \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eThe Joy of Oysters\u003c\/span\u003e\u003cspan\u003e, a smorgasbord of information, recipes, tips, stories, history, and everything else the oyster lover and the oyster curious could want to know.\u003cbr\u003e \u003cbr\u003eLearn how to select the freshest, tastiest oysters. How to store, clean, shuck, and serve. And why we no longer avoid eating them in months without an r.\u003cbr\u003e \u003cbr\u003eBut best of all, celebrate the joy of eating and cooking with oysters, whether on the half shell—try one of seven sauces to enhance them—to techniques for broiling, frying, roasting, steaming, pickling, and poaching. Here’s a classic Oysters Rockefeller, an irresistible Oyster Po’Boy, a delicious Oyster Stew. Plus oyster preparations from around the world, including Japanese Oyster Rice, Irish Beef and Oyster Pie, a Filipino Oyster Kinilaw, and Korean Oyster Fritters. An oyster shooter too.\u003cbr\u003e \u003cbr\u003eAnd finally, discover the facts behind the oyster’s reputation as an aphrodisiac. \u003c\/span\u003e\u003c\/p\u003e","brand":"Artisan","offers":[{"title":"Default Title","offer_id":42237114122288,"sku":null,"price":30.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/3898\/7312\/files\/202504011721_21.png?v=1755657626"},{"product_id":"leaked-recipes-the-cookbook-a-collection-of-over-50-recipes-found-in-the-world-s-biggest-email-leaks-and-the-stories-behind-them","title":"Leaked Recipes: The Cookbook: A Collection of over 50 Recipes Found in the World’s Biggest Email Leaks and the Stories behind Them","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eHave you ever wondered what a conspiracy menu tastes like? This book compiles major email leaks of the past 15 years through the theme of cooking. Part reportage, part cookbook, it showcases over 50 recipes for breakfast, dips, main dishes, sides and desserts. The recipes come from emails released after having been hacked, leaked, breached and uploaded by governments as part of large-scale investigations. Indulge in once-confidential instructions, shared by staff from the world’s most influential companies, government workers linked to  Hillary Clinton's emails and more. Illustrating each recipe is a photograph by Emilie Baltz, offering a unique mix of office culture, technology and food appreciation. A riotous insight into office culture, politics, family and friendships, this book is a unique and engaging perspective on the pressing issue of data privacy.\u003c\/span\u003e\u003c\/p\u003e","brand":"JBE Books","offers":[{"title":"Default Title","offer_id":42263819124784,"sku":null,"price":49.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/3898\/7312\/files\/202504011721_22.png?v=1755657826"},{"product_id":"the-silver-spoon-for-children-favorite-italian-recipes","title":"The Silver Spoon for Children: Favorite Italian Recipes","description":"\u003cp\u003e\u003cspan class=\"a-text-bold\"\u003eOn the 10th anniversary of its first publication, a new edition of this bestselling collection of quick, wholesome, easy-to-make Italian dishes for kids to prepare\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFollowing the global success of the first edition of \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eThe Silver Spoon for Children\u003c\/span\u003e\u003cspan\u003e (adapted especially for children from the most influential Italian cookbook of the last 50 years), and to mark the 10-year anniversary of its publication, this newly designed edition presents a fresh, easy-to use layout. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eKids will love to cook and eat the authentic regional Italian dishes - chosen by a nutritional specialist for their simple instructions, achievability, and balanced nutrition. With its charming specially commissioned illustrations, a lively layout, and bright and tempting photographs of the finished dishes, this book is sure to please budding cooks in kitchens around the world.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAges 7-10\u003c\/span\u003e\u003c\/p\u003e","brand":"Phaidon","offers":[{"title":"Default Title","offer_id":42306401632304,"sku":null,"price":24.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/3898\/7312\/files\/202504011721_94.png?v=1760377131"},{"product_id":"boustany","title":"Boustany","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eThe first solo cookbook from Ottolenghi co-founder Sami Tamimi, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eBoustany\u003c\/span\u003e\u003cspan\u003e is anhomage to Palestinian food and culture. \"Boustany\" translates from Arabic as \"my garden,\" which reflects Sami's signature style and approach to food: colorful and simple vegetable- and grain-led dishes. Bold, inspiring and ever-evolving, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eBoustany\u003c\/span\u003e\u003cspan\u003e picks up where \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eFalastin\u003c\/span\u003e\u003cspan\u003e left off, with flavor-packed vegetable-based dishes, including pantry items, midweek easy meals and special to-be-shared dishes. It’s an approach that’s strongly present in Palestinian cuisine, from building your mooneh, or pantry, by preserving seasonal vegetables and herbs to lining the dinner table with a variety of salads and condiments reflective of a love for fresh and vibrant food.\u003c\/span\u003e\u003c\/p\u003e","brand":"Ten Speed Press","offers":[{"title":"Default Title","offer_id":42306404483120,"sku":null,"price":37.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/3898\/7312\/files\/CR_25.jpg?v=1764358855"},{"product_id":"puerto-rican-cookery","title":"Puerto Rican Cookery","description":"\u003cp\u003e\u003cspan class=\"a-text-bold\"\u003eSince first published in 1977, \u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003ePuerto Rican Cookery \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003ehas remained a bestselling cookbook throughout the world, not only in Puerto Rico. With hundreds of practical and delicious recipes, this cookbook is required reading material for anyone who loves fine Caribbean cooking.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWhen author Camen Aboy Valldej́uli was a girl, proper young women were not permitted to learn domestic work such as cooking, yet her love for fine dining and her native Puerto Rico launched a lifetime adventure collecting recipes of traditional Puerto Rican dishes. Their \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003ecocina criolla\u003c\/span\u003e\u003cspan\u003e, or traditional native cookery, can be traced back to the original indigenous inhabitants for over 500 years, from delectable \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003ebarbacoa \u003c\/span\u003e\u003cspan\u003eand the staple plantain, to the zesty seasonings of citrus, cilantro, and oregano, as well as two magical words which are the secret to many unique and characteristic dishes with a Caribbean flavor: \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eadobo \u003c\/span\u003e\u003cspan\u003eand \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003esofrito\u003c\/span\u003e\u003cspan\u003e. With new outside influences of the Spanish, British, Dutch, and Africans who arrived in the islands, the delicate blends and innovations of five centuries have developed a genuine Caribbean cuisine. Stuffed with hundreds of recipes ranging from every day favorites to fancy feasts for breakfast, lunch, dinner, desert and cocktails, this cookbook is as essential to beginner cooks as it is to seasoned chefs alike.\u003c\/span\u003e\u003c\/p\u003e","brand":"Pelican","offers":[{"title":"Default Title","offer_id":42374239911984,"sku":null,"price":26.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/3898\/7312\/files\/202504011721_123_bbfb9cc6-3b2c-4870-919d-7e6e5aba7372.png?v=1761873794"},{"product_id":"kitchen-confidential-25th-anniversary-edition","title":"Kitchen Confidential: 25th Anniversary Edition","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eIn the now-classic memoir that launched Anthony Bourdain's long career, the globally beloved chef took us through the swinging kitchen doors and turned the culinary trade on its head. The result was a deliciously funny, shocking banquet of wild tales that drew from \"twenty-five years of sex, drugs, bad behavior and haute cuisine.”\u003cbr\u003e\u003cbr\u003eSure to delight gourmands and philistines alike, Bourdain recounts everything from his first oyster in the Gironde to his lowly position as dishwasher in a honky-tonk fish restaurant in Provincetown (where he became hooked on chef work for life); from the stovetops of the Rainbow Room atop Rockefeller Center to drug dealers in the East Village, from Tokyo to Paris and back to New York again. \u003cbr\u003e\u003cbr\u003eBourdain's tales of the kitchen are as passionate as they are unpredictable, and \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eKitchen Confidential\u003c\/span\u003e\u003cspan\u003e will make your mouth water and your belly ache with laughter and leave you wanting more.\u003c\/span\u003e\u003c\/p\u003e","brand":"Bloomsbury Publishing","offers":[{"title":"Default Title","offer_id":42374247055408,"sku":null,"price":30.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/3898\/7312\/files\/CR_18.jpg?v=1760899173"},{"product_id":"cocina-criolla","title":"Cocina criolla","description":"\u003cp data-start=\"243\" data-end=\"486\"\u003eThe foremost authority on Puerto Rican cooking is a silver-haired, stylish, and warmly hospitable woman named Carmen Aboy Valldejuli. Her books are considered today to be the definitive works on island cooking. —\u003cem data-start=\"464\" data-end=\"484\"\u003eThe New York Times\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-start=\"488\" data-end=\"950\"\u003eWritten entirely in Spanish, \u003cem data-start=\"517\" data-end=\"533\"\u003eCocina Criolla\u003c\/em\u003e—the standard reference work on traditional Puerto Rican cooking—is in its 68th printing and has special appeal for those who enjoy the island’s cuisine. In addition to offering hundreds of delicious recipes, \u003cem data-start=\"742\" data-end=\"758\"\u003eCocina Criolla\u003c\/em\u003e includes advice for the inexperienced cook that ranges from suggestions about the most efficient way to read a recipe to recommendations about what kitchen equipment every cook should have.\u003c\/p\u003e\n\u003cp data-start=\"952\" data-end=\"1394\"\u003e\u003cem data-start=\"952\" data-end=\"968\"\u003eCocina Criolla\u003c\/em\u003e no puede compararse con la generalidad de los libros de cocina. En muchos puntos difiere grandemente de éstos. Pero por su encaje perfecto en la necesidad actual de literatura culinaria práctica y útil, y por la forma detallada y característica de sus recetas, es, de por sí, único en su clase. \u003cem data-start=\"1264\" data-end=\"1280\"\u003eCocina Criolla\u003c\/em\u003e solucionará muchos problemas domésticos y, por lo tanto, está llamada a ser un libro indispensable en el hogar.\u003c\/p\u003e\n\u003cp data-start=\"1396\" data-end=\"1556\"\u003eThe English edition of this book, \u003cem data-start=\"1430\" data-end=\"1452\"\u003ePuerto Rican Cookery\u003c\/em\u003e, is in its 36th printing, with more than 167,000 copies in print, and is also available from Pelican.\u003c\/p\u003e","brand":"Pelican","offers":[{"title":"Default Title","offer_id":42374262226992,"sku":null,"price":26.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/3898\/7312\/files\/202504011721_132.png?v=1761873365"},{"product_id":"menu-design-in-europe","title":"Menu Design in Europe","description":"\u003cdiv class=\"read-more__description\"\u003e\n\u003cdiv class=\"read-more__description--subtitle\"\u003eA visual and culinary history of graphic styles and design 1800 - 2000\u003c\/div\u003e\n\u003cdiv class=\"read-more__description--content\"\u003e\n\u003cem\u003eMenu Design in Europe\u003c\/em\u003e is a mouthwatering feast for the eyes, featuring hundreds of European menus from the early 19th century to the end of the millennium. At once a history of continental cuisine and a sprawling survey of graphic styles, Menu Design in Europe satisfies the craving for foodies and design enthusiasts alike.\u003cbr\u003e\u003cbr\u003eThe dominance of French cuisine provided the template for the culinary delights that spread throughout (and beyond) the continent. As restaurants and dining experiences increased in the 19th century, the need for a more formal presentation of available items resulted in a range of printed menus that could be both extravagant and simple. The 1891 menu from Paris’s Le Grand Vefour, with its intricate die-cut design, evokes a bustling Belle Epoque bistro, while the 1932 menu from London’s Royal Palace Hotel transports you to the bar at a spirited, Jazz Age nightspot. On the opposite side of the design spectrum, the menu for the mid-century Lasserre restaurant expresses a surrealistic simplicity. A range of stylistic decades is represented, from masterpieces of Art Nouveau and Art Deco to the graphic appropriations of the German Democratic Republic. Also showcased are the Michelin awarded restaurants of the celebrity chef–era and rarities such as a German military menu from World War II.\u003cbr\u003e\u003cbr\u003eMore than just bills of fare, these menus often represent a memorable dining experience, at times being presented with as much care and attention to detail as the meal itself. So, although one cannot sit in La Tour D’Argent in 1952 and sample its famous duck dish Le Caneton Tour d’Argent, we can surely imagine what it was like when looking at the waterfowl-themed illustration displaying the night’s offerings. Featuring an essay by graphic design historian Steven Heller and captions by ephemerist and antiquarian book dealer Marc Selvaggio, \u003cem\u003eMenu Design In Europe\u003c\/em\u003e features menus from leading collectors and institutions, providing a sumptuous visual banquet and historical document of two centuries of culinary traditions.\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Taschen","offers":[{"title":"Default Title","offer_id":42374283460656,"sku":null,"price":70.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/3898\/7312\/files\/202504011721_120.png?v=1761717295"},{"product_id":"ideologia-de-la-pernileria-los-proceres","title":"Ideología de la Pernileria Los Próceres","description":"\u003cp data-start=\"75\" data-end=\"440\"\u003eIdeología de la Pernileria Los Próceres es un zine–archivo que rescata y celebra la memoria culinaria cultural de la Pernileria Los Próceres.\u003c\/p\u003e\n\u003cp data-start=\"75\" data-end=\"440\"\u003eConcebido por Mario Juan, este recetario y libro fotográfico reúne saberes culinarios, documentos, fragmentos del imaginario popular puertorriqueño y huellas de una comunidad que trabajó y cocinó desde los márgenes.\u003c\/p\u003e\n\u003cp data-start=\"442\" data-end=\"687\"\u003eEl zine traza la singular poética de este espacio: un lugar donde se cocinaba tanto el pernil como las ideas, las resistencias y los encuentros cotidianos. Es a su vez, un ejercicio de arqueología cultural; una invitación a leer la historia de este\u003cem\u003e food joint\u003c\/em\u003e a través de sus sazones y recetas. \u003c\/p\u003e","brand":"Pernileria Los Próceres","offers":[{"title":"Default Title","offer_id":42595458908208,"sku":null,"price":10.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/3898\/7312\/files\/CR_44.jpg?v=1764539886"},{"product_id":"ghetto-gastro-presents-black-power-kitchen","title":"Ghetto Gastro Presents Black Power Kitchen","description":"\u003cp\u003e\u003cspan class=\"a-text-bold\"\u003eKnowledge Is Power\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003cbr\u003ePart cookbook. Part manifesto. Created with big Bronx energy, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eBlack Power Kitchen\u003c\/span\u003e\u003cspan\u003e combines 75 mostly plant-based, layered-with-flavor recipes with immersive storytelling, diverse voices, and striking images and photographs that celebrate Black food and Black culture, and inspire larger conversations about race, history, food inequality, and how eating well can be a pathway to personal freedom and self-empowerment.\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eGhetto Gastro Presents Black Power Kitchen\u003c\/span\u003e\u003cspan\u003e is the first book from the Bronx-based culinary collective, and it does for the cookbook what Ghetto Gastro has been doing for the food world in general—disrupt, expand, reinvent, and stamp it with their unique point of view. Ghetto Gastro sits at the intersection of food, music, fashion, visual arts, and social activism. They’ve partnered with Nike and Beats by Dre, designed cookware sold through Williams-Sonoma and Target, and won a Future of Gastronomy award from the World’s 50 Best. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eNow they bring their multidisciplinary approach to a cookbook, with nourishing recipes that are layered with waves of crunch, heat, flavor, and umami. They are born of the authors’ cultural heritage and travels—from riffs on family dishes like Strong Back Stew and memories of Uptown with Red Velvet Cake to neighborhood icons like Triboro Tres Leches and Chopped Stease (their take on the classic bodega chopped cheese) to recipes redolent of the African diaspora like Banana Leaf Fish and King Jaffe Jollof. All made with a sense of swag.\u003c\/span\u003e\u003c\/p\u003e","brand":"Artisan","offers":[{"title":"Default Title","offer_id":42702793637936,"sku":null,"price":40.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/3898\/7312\/files\/202504011721_254.png?v=1768249202"},{"product_id":"good-things-recipes-and-rituals-to-share-with-people-you-love-a-cookbook","title":"Good Things: Recipes and Rituals to Share with People You Love: A Cookbook","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eWith all the generosity of spirit that has endeared her to millions of fans, Samin Nosrat offers more than 125 of her favorite recipes—simply put, the things she most loves to cook for herself and for friends—and infuses them with all the beauty and care you would expect from the person Alice Waters called “America’s next great cooking teacher.” As Samin says, \"Recipes, like rituals, endure because they’re passed down to us—whether by ancestors, neighbors, friends, strangers on the internet, or me to you. A written recipe is just a shimmering decoy for the true inheritance: the thread of connection that cooking it will unspool.\" \u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eGood Things\u003c\/span\u003e\u003cspan\u003e is an essential, joyful guide to cooking and living, whether you’re looking for a comforting tomato soup to console a struggling friend, seeking a deeper sense of connection in your life, or hosting a dinner for ten in your too-small dining room. Here you’ll find go-to recipes for ricotta custard pancakes, a showstopping roast chicken burnished with saffron, a crunchy, tingly Calabrian chili crisp, super-chewy sky-high focaccia, and a decades-in-the-making, childhood-evoking yellow cake with chocolate frosting. Along the way, you’ll also find plenty of tips, techniques, and lessons, from how to buy olive oil (check the harvest date) to when to splurge (salad dressing is where you want to use your best ingredients) to the best uses for your pressure cooker (chicken stock and dulce de leche, naturally).\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eGood Things\u003c\/span\u003e\u003cspan\u003e captures, with Samin’s trademark blend of warmth, creativity, and precision, what has made cooking such an important source of delight and comfort in her life.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Random House","offers":[{"title":"Default Title","offer_id":42715584364592,"sku":null,"price":45.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/3898\/7312\/files\/202504011721_273_bfdbf9c7-abf5-42dc-9e8b-77bb0a557b64.png?v=1769549759"},{"product_id":"matty-matheson-home-style-cookery-a-home-cookbook","title":"Matty Matheson: Home Style Cookery: A Home Cookbook","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eThis cookbook is Matty’s definitive guide to mastering your kitchen, covering everything from pantry staples (breads, stocks, and pickles) to party favorites (dips, fried foods, and grilled meats), to weeknight go-tos (stews, pastas, salads), and special occasion showstoppers (roasts, smoked meats, and desserts) in 135 of his absolute favorite recipes to cook for the people you love.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Abrams","offers":[{"title":"Default Title","offer_id":42724828741680,"sku":null,"price":40.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/3898\/7312\/files\/202504011721_281.png?v=1769576012"},{"product_id":"the-art-and-science-of-foodpairing-10-000-flavour-matches-that-will-transform-the-way-you-eat","title":"The Art and Science of Foodpairing: 10,000 flavour matches that will transform the way you eat","description":"\u003cp\u003e\u003cspan\u003eWhat is foodpairing? It is not the familiar and mundane matching of wine and food or even food and food, but it is certainly all about creating the most delicious culinary results possible. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWhen humans taste a food, they are processing its taste 80 percent through the nose -- via the food's aromatic molecules -- and only 20 percent on the tongue. We can conclude then that knowing the aromatic molecular properties of a food is critical to pairing foods successfully for ultimate taste. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFor a long time, we have been unknowingly pairing aromatic molecules out of instinct, cultural history, tradition, and plain guesswork. Many of those are routine and make sense but others are counterintuitive, like balsamic vinegar on strawberries. We like them because they are delicious. What we didn't know is that they work because they share aromatic molecules. With this new knowledge we have discovered unheard-of pairings like chocolate on cauliflower and kiwi with oyster. So how do we use this new science? We at home don't have the technology to isolate molecules or store the results in a database. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThat's where \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eThe Art and Science of Foodpairing®\u003c\/span\u003e\u003cspan\u003e comes in. From the scientists and chefs who discovered this new culinary science, and the company that created and maintains the enormous database, here is a fabulous reference to 10,000 food pairings for use in both professional and home kitchens. Foodpairing® has proven to be revolutionary: When the Foodpairing® database went live, the chef and restaurant community came on like a storm with 100,000 website hits on the first day. Now over 200,000 chefs and restaurants in 140 countries regularly access the database when designing their menus. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"a-text-italic\"\u003eThe Art and Science of Foodpairing®\u003c\/span\u003e\u003cspan\u003e provides 10,000 flavor matches laid out in taste wheels and color keys. When cooks go to one ingredient, they will find 10 food pairings and a color wheel revealing the taste results. For example, boiled beets will taste less like the earth they grew in and more like cheese if they are paired with coffee, and cauliflower sprinkled with cocoa could turn the fussiest child into a veggie fiend. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFoodpairing® has the potential to transform our food choices with outcomes that include good health as well as the power to alleviate boredom. The same dinner, the same staples. We get bored, our children get bored. Foodpairing®, even without adding anything new to the pantry, can alleviate that. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBeginning with an in-depth introduction and the story of Foodpairing®, the book contains: \u003c\/span\u003e\u003c\/p\u003e\n\u003cul class=\"a-unordered-list a-vertical\"\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan class=\"a-text-bold\"\u003eFoodpairing®\u003c\/span\u003e\u003cspan\u003e - What it is, how it works, methodology; the database; how to create a well-balanced recipe. \u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan class=\"a-text-bold\"\u003eThe omnivore's dilemma\u003c\/span\u003e\u003cspan\u003e - Including the conflict between playing safe and boredom, and the search for variety and novelty; learned food association; acquired tastes. \u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan class=\"a-text-bold\"\u003eAroma\u003c\/span\u003e\u003cspan\u003e - Including the importance of aroma to our flavor experience; how we change aromas by cooking; how ingredients create different or similar results; building your aroma library. \u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan class=\"a-text-bold\"\u003eSmell\u003c\/span\u003e\u003cspan\u003e - Including how people smell and perceive aromas; why smell is essential to the eating experience. \u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan class=\"a-text-bold\"\u003eThe Foodpairing® directory\u003c\/span\u003e\u003cspan\u003e - 10 pairings per food, 10 per cooking method, 10,000 combinations in total. \u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003eThe book also covers key food characteristics, aroma profiles, classic dishes, contemporary combinations, scientific explanations, special features and contributions from some of the world's greatest chefs for the top 150 ingredients, and much more. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"a-text-italic\"\u003eThe Art and Science of Foodpairing®\u003c\/span\u003e\u003cspan\u003e is destined to become the essential reference to creating delicious, exciting and perfectly balanced meals.\u003c\/span\u003e\u003c\/p\u003e","brand":"Firefly Books","offers":[{"title":"Default Title","offer_id":42724971544624,"sku":null,"price":49.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/3898\/7312\/files\/202504011721_280.png?v=1769575935"},{"product_id":"family-thai-bringing-the-flavors-of-thailand-home","title":"Family Thai: Bringing the Flavors of Thailand Home","description":"\u003cp\u003e\u003cspan\u003eIn \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eFamily Thai\u003c\/span\u003e\u003cspan\u003e, Arnold breaks down an often-intimidating cuisine into accessible building blocks for every home cook, beginning with pantry staples―what’s fish sauce? what are the differences between soy sauces?―and moving on to teaching readers essential skills like how to steam the perfect sticky rice or how to make their own noodles if they can’t find them stocked nearby.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eArnold also shares what he likes to cook at home and adaptations of Thai cuisine that have been inspired by his hometown of Nashville and his travels around the world. 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