{"title":"Books","description":"","products":[{"product_id":"peter-reinhards-whole-grain-breads","title":"Peter Reinhard's Whole Grain Breads","description":"\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAuthor\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e: Peter Reinhart\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eCover\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e: Hardcover\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003ePages\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e: 309\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eDimensions\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e: 10 1\/4\"H x 9\"L 1\"W\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003eWeight: \u003c\/strong\u003e3.1 Lbs\u003c\/p\u003e","brand":"Penguin-Random House","offers":[{"title":"Default Title","offer_id":39301984419914,"sku":"1580087590","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0046\/0049\/6192\/products\/P1010061_f5283467-d242-4454-81a6-8c47cbf6bf97.jpg?v=1622744653"},{"product_id":"vegetable-simple-a-cookbook","title":"Vegetable Simple: A Cookbook","description":"\u003cstrong data-mce-fragment=\"1\"\u003eAuthor\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e: Eric Ripert\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eCover\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e: Hardcover\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003ePages\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e: 246\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eDimensions\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e: 10 1\/4\"H x 7 3\/4\"L x 3\/4\"W\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eWeight\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e: 2.2Lbs\u003c\/span\u003e","brand":"Penguin-Random House","offers":[{"title":"Default Title","offer_id":39316433469514,"sku":"","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0046\/0049\/6192\/products\/P1010073_2ab1f557-6ce2-496f-aa43-bb22ba79e712.jpg?v=1622744738"},{"product_id":"eventide","title":"Eventide","description":"\u003ch2 data-mce-fragment=\"1\"\u003eEventide\u003c\/h2\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eRecipes for Clambakes, Oysters, Lobster Rolls, and More from a Modern Maine Seafood Shack\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003eby\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e Arlin Smith, Andrew Taylor \u003c\/strong\u003eand\u003cstrong data-mce-fragment=\"1\"\u003e Mike Wiley\u003c\/strong\u003e; with\u003cstrong data-mce-fragment=\"1\"\u003e Sam Hiersteiner\u003c\/strong\u003e\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003ePublished by\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003e Ten Speed Press\u003c\/strong\u003e\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eCover:\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eHardcover\u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003ePages:\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e 259\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eAbout\u003cbr\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eFrom one of the best restaurants in Maine comes a cookbook for easy entertaining and endless coastal-inspired cooking. Built on the pristine ingredients of southern Maine, including the world's best shellfish, Eventide restaurant is renowned for bringing this bounty to the table with a thoughtfully rooted yet experimental and improvisational style of cooking and hospitality. The result is modernized lobster shack and oyster bar fare with distinct additions from Maine's classic \"down east\" cooking style. Whether you live by the coast or not, you'll love these 120 recipes, including:\u003cbr\u003e\u003cbr\u003e • Eventide's famed Brown Butter Lobster Roll on a Bao Bun\u003cbr\u003e • Oysters with Kimchi Ice\u003cbr\u003e • Tuna Tartare with Ramen Crackers\u003cbr\u003e • Family-Style Maine Clambake (with instructions for cooking in your home or in the wilderness)\u003cbr\u003e • Tempura Smelts with Spicy Tzatziki\u003cbr\u003e • New England Clam Chowder with Homemade Saltines\u003cbr\u003e • Smoked Shellfish\u003cbr\u003e • Honey-Roasted Peanut Butter Ice Cream Sandwiches\u003cbr\u003e\u003cbr\u003eBeautiful photo tours of the breathtaking wilds of southern Maine bring this incredible collection to life. Also included are guides to properly buying and preparing seafood and shellfish for unexpectedly easy crudo spreads and raw bar dishes. Through recipes, profiles of local food makers, stories of Maine's foodways and of the seafood that makes the New England coastline so iconic, Eventide is a tribute to the region and an indispensable resource.\u003c\/span\u003e\u003c\/p\u003e","brand":"Penguin-Random House","offers":[{"title":"Default Title","offer_id":39316473380938,"sku":"1984856324","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0046\/0049\/6192\/products\/P1010102_11a0b541-70a4-44a1-a851-81488fbaac6e.jpg?v=1622745109"},{"product_id":"eleven-madison-park-the-next-chapter","title":"Eleven Madison Park: The Next Chapter","description":"\u003cstrong data-mce-fragment=\"1\"\u003eAuthor\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e: Daniel Humm\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eCover\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e: Hardcover \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003ePages\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e: 383\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eDimensions\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e: 12\"H x 10 3\/4\"L x 1 1\/4\" W\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eWeight\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e: 5.6 Lbs\u003c\/span\u003e","brand":"Penguin-Random House","offers":[{"title":"Default Title","offer_id":39316474265674,"sku":"","price":75.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0046\/0049\/6192\/products\/P1010045_6941a226-a13b-4dae-8323-6a24dde6ca97.jpg?v=1622744575"},{"product_id":"mukoita-ii-cutting-techniques","title":"Mukoita II, Cutting Techniques","description":"\u003ch2\u003e\u003cstrong data-mce-fragment=\"1\"\u003eMukoita II, Cutting Techniques\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAuthor\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e: Japanese Culinary Academy\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"tad-about-container\"\u003e\n\u003cp class=\"mb-4\"\u003e\u003cem\u003eFrom the publisher:\u003c\/em\u003e\u003cbr\u003eThe latest volume in the definitive \u003ci\u003eJapanese Culinary Academy's Complete Japanese Cuisine\u003c\/i\u003e series offers high-level, authoritative instructions for mastering traditional Japanese knife skills.\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003eMukoita II, Cutting Techniques: Seafood, Poultry, and Vegetables\u003c\/i\u003e covers the subject in depth, with precise text and detailed, step-by-step instructional photos and diagrams. The authors address every aspect of filleting many different kinds of small and long fish as well as shellfish, including lobsters, crabs, clams, octopus, eel, and more. There's a section on filleting chicken, duck, and small birds like quail; and a chapter on vegetable carving which explains both basic cuts and the intricate art of Japanese decorative vegetable carving. Recipes using the various ingredients are featured throughout.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eKodansha USA | Hardcover | 255 pages\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eDimensions\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e:  10 1\/2\"H x 8 1\/2\"L x 1 1\/4\"\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Penguin-Random House","offers":[{"title":"Default Title","offer_id":39316524793930,"sku":"PMIAA-121","price":75.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0046\/0049\/6192\/products\/P1010019_682a30a4-99d7-4d51-a827-20f8fcd29454.jpg?v=1622743567"},{"product_id":"mukoita-i-cutting-techniques","title":"Mukoita I, Cutting Techniques","description":"\u003ch2 data-mce-fragment=\"1\"\u003eMukoita I\u003c\/h2\u003e\n\u003ch3\u003eCutting Techniques (The Japanese Culinary Academy's Complete Japanese Cuisine)\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003eby\u003cspan data-mce-fragment=\"1\"\u003e \u003cstrong\u003eJapanese Culinary Academy\u003c\/strong\u003e, \u003cstrong\u003eAkira Saito\u003c\/strong\u003e, \u003cstrong\u003eShuichi Yamagata,\u003c\/strong\u003e \u003cstrong\u003eMasashi Kuma\u003c\/strong\u003e and \u003cstrong\u003eYoshihiro Murata.\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eAbout the Book\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003eInterest in Japanese food in North America has grown exponentially in the last fifteen years, moving well beyond sushi and sashimi. More and more people now appreciate the variety and complex tastes and textures of Japanese food, as well as its emphasis on fresh, seasonal ingredients, and presentation. Words like \"dashi\" and \"umami\" are part of our vocabulary. Along with this interest has come an abundance of Japanese cookbooks, most often with a focus on ease of preparation, and recipes that accommodate local tastes and ingredients. However, professional chefs, who are increasingly acknowledging the influence of Japanese cooking on their own work, are looking for expert information about authentic, traditional cuisine. \"The Japanese Culinary Academy's Complete Japanese Cuisine\" series meets this demand.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eMUKOITA I, CUTTING TECHNIQUES: FISH\u003c\/strong\u003e is the third in this multi-volume series. Created by the renowned Japanese Culinary Academy, an organization dedicated to advancing Japanese cuisine throughout the world, the series is authoritative, comprehensive, and wide-ranging in scope. The writing, design and photography of each volume meet the highest standards. And although the books are targeted primarily to a professional readership, serous amateur chefs will also find them to be an invaluable resource.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eMUKOITA I, CUTTING TECHNIQUES\u003c\/strong\u003e covers all the fundamentals of the subject, providing information that's necessary to understanding the cuisine and its cultural context. The book features an introduction to Japanese cutting techniques including its importance to preparing and serving sashimi, its history, hygiene and regulations for using raw ingredients in Japan, and a discussion of Japanese knives and caring for them. The following chapters cover filleting, with sections on how to fillet many different kinds of fish such as sea bream, yellowtail, salmon, flounder and tuna, along with recipes for each variety. 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More and more people now appreciate the variety and complex tastes and textures of Japanese food, as well as its emphasis on fresh, seasonal ingredients, and presentation. Words like \"dashi\" and \"umami\" are part of our vocabulary. Along with this interest has come an abundance of Japanese cookbooks, most often with a focus on ease of preparation, and recipes that accommodate local tastes and ingredients. However, professional chefs, who are increasingly acknowledging the influence of Japanese cooking on their own work, are looking for expert information about authentic, traditional cuisine. \"The Japanese Culinary Academy's Complete Japanese Cuisine\" series meets this demand.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFLAVOR AND SEASONING: DASHI, UMAMI AND FERMENTED FOOD\u003c\/b\u003e is the second in this multi-volume series. Created by the renowned Japanese Culinary Academy, an organization dedicated to advancing Japanese cuisine throughout the world, the series is authoritative, comprehensive, and wide-ranging in scope. The writing, design and photography of each volume meet the highest standards. And although the books are targeted primarily to a professional readership, serous amateur chefs will also find them to be an invaluable resource.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFLAVOR AND SEASONING\u003c\/b\u003e covers all the fundamentals of the subject, providing information that's necessary to understanding the cuisine and its cultural context. The book features sections on: kaiseki; dashi and umami; Japanese soy sauce, miso, and sake for cooking; kombu; fermented food and seasonings like natto, mirin and vinegar; flavorings including yuzu, sudachi, sansho, myoga, shoga, and oba; and much, much more. 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Erin French grew up in Freedom, Maine (population 719), helping her father at the griddle in his diner. An entirely self-taught cook who used cookbooks to form her culinary education, she now helms her restaurant, The Lost Kitchen, in a historic mill in the same town, creating meals that draw locals and visitors from around the world to a dining room that feels like an extension of her home kitchen. The food has been called “brilliant in its simplicity and honesty” by \u003cem data-mce-fragment=\"1\"\u003eFood \u0026amp; Wine\u003c\/em\u003e, and it is exactly this pure approach that makes Erin’s cooking so appealing—and so easy to embrace at home.\u003c\/p\u003e\n\u003cp\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong\u003eHardcover | 256 Pages\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003eDimensions\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e: 10 1\/4\"H x 7 3\/4\"L x 1\"W\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eWeight\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e: 2Lbs\u003c\/span\u003e\u003c\/p\u003e","brand":"Penguin-Random House","offers":[{"title":"Default Title","offer_id":39316531314762,"sku":"","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0046\/0049\/6192\/products\/P1010077_8b8ddef5-52c7-46af-911f-b91ee3c51157.jpg?v=1622744770"},{"product_id":"introduction-to-japanese-cuisine","title":"Introduction to Japanese Cuisine","description":"\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAuthor\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e: Japanese Culinary Academy\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eFrom the publisher:\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eInterest in Japanese food in North America has grown exponentially in the last fifteen years, moving well beyond sushi and sashimi. 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Each recipe is accompanied by David's witty and informative stories about the ins and outs of life in France, as well as photographs taken on location in Paris and beyond.\u003c\/p\u003e\n\u003cp\u003eWhether you have a trip to France booked and want to know what and where to drink, or just want to infuse your next get-together with a little French flair, this rich and revealing guide will make you the toast of the town.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eTen Speed Press\u003c\/span\u003e | Hardcover | 304 pages\u003c\/p\u003e","brand":"Penguin-Random House","offers":[{"title":"Default Title","offer_id":39316540522570,"sku":"1607749297","price":28.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0046\/0049\/6192\/products\/P1010007_4c510645-b1e0-46b6-9c8b-35564d788530.jpg?v=1622743319"},{"product_id":"death-co-cocktails","title":"Death \u0026 Co. 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McKinnon grew up in a home filled with the aromas, sights, and sounds of her Chinese mother’s cooking. These days she strives to recreate those memories for her own family—and yours—with traditional dishes prepared in non-traditional ways. It’s a sumptuous collection of creative vegetarian recipes featuring pan-Asian dishes that anyone can prepare using supermarket ingredients.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e Readers will learn how to make their own kimchi, chilli oil, knife-cut noodles, and dumplings. They’ll learn about the wonder that is rice and discover how Asian-inspired salads are the ultimate crossover food. McKinnon offers tips for stocking your modern Asian pantry and explores the role that sweetness plays in Asian cultures. 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Featuring big, powerful flavours created from simple, fresh ingredients, these recipes are firmly rooted in the place where east meets west and where tradition charts the journey to the modern kitchen.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePrestel | Hardcover | 256 pages\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003c\/section\u003e","brand":"Penguin-Random House","offers":[{"title":"Default Title","offer_id":39366311051338,"sku":"","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0046\/0049\/6192\/products\/P1012631_d1a36e02-beb8-45f8-a18e-65a83039ac96.jpg?v=1628018359"},{"product_id":"sweet","title":"Sweet","description":"\u003ch2\u003e\u003cb\u003eSweet\u003c\/b\u003e\u003c\/h2\u003e\n\u003ch3\u003e\u003cb\u003eDesserts from London's Ottolenghi [A Baking Book]\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eAuthor: \u003c\/strong\u003e\u003ca title=\"More books by the author.\" href=\"https:\/\/strata-portland.myshopify.com\/collections\/all\/yotam-ottolenghi\"\u003e\u003cstrong\u003e\u003c\/strong\u003eYotam Ottolenghi\u003c\/a\u003e and Helen Goh\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eA collection of over 110 recipes for sweets, baked goods, and confections from superstar chef Yotam Ottolenghi.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cbr\u003eYotam Ottolenghi is widely beloved in the food world for his beautiful, inspirational, and award-winning cookbooks, as well as his London delis and fine dining restaurant. And while he's known for his savory and vegetarian dishes, he actually started out his cooking career as a pastry chef. Sweet is entirely filled with delicious baked goods, desserts, and confections starring Ottolenghi's signature flavor profiles and ingredients including fig, rose petal, saffron, orange blossom, star anise, pistachio, almond, cardamom, and cinnamon. A baker's dream, Sweet features simple treats such as Chocolate, Banana, and Pecan cookies and Rosemary Olive Oil Orange Cake, alongside recipes for showstopping confections such as Cinnamon Pavlova with Praline Cream and Fresh Figs and Flourless Chocolate Layer Cake with Coffee, Walnut, and Rosewater.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003c\/b\u003e\u003cbr\u003e\u003cspan\u003eHardcover | Ten Speed Press | \u003c\/span\u003e\u003cspan\u003e368 pages\u003c\/span\u003e\u003c\/p\u003e","brand":"Penguin-Random House","offers":[{"title":"Default Title","offer_id":39369838362698,"sku":"","price":37.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0046\/0049\/6192\/products\/P1012919_e01f55f2-0591-48f2-a8ab-117e87d143c3.jpg?v=1628366196"},{"product_id":"tartine-all-day","title":"Tartine All Day","description":"\u003cdiv class=\"copy-height\"\u003e\n\u003ch2\u003eTartine All Day\u003c\/h2\u003e\n\u003ch3\u003eModern Recipes for the Home Cook\u003c\/h3\u003e\n\u003cp\u003eby\u003cspan\u003e \u003cb\u003eElisabeth Prueitt\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eFrom the publisher:\u003c\/em\u003e\u003c\/p\u003e\n\u003cdiv class=\"tad-about-container\"\u003e\n\u003cdiv class=\"copy-height\"\u003e\n\u003cp\u003e\u003cstrong\u003eA comprehensive cookbook with 200 recipes for the way people want to eat and bake at home today, with gluten-free options, from James Beard Award-winning and best-selling author Elisabeth Prueitt, cofounder of San Francisco’s acclaimed Tartine Bakery.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eTartine All Day \u003c\/em\u003eis Tartine cofounder Elisabeth Prueitt’s gift to home cooks everywhere who crave an all-in-one repertoire of wholesome, straight-forward recipes for the way they want to eat morning, noon, and night. As the family cook in her own household, Prueitt understands the challenge of making daily home cooking healthy, delicious, and enticing for all—without wearing out the cook. Through concise instruction Prueitt translates her expertise into home cooking that effortlessly adds variety and brings everyone to the table. \u003cbr\u003e\u003cbr\u003eWith 200 recipes for everything from the best-ever salad dressings to genius gluten-free pancakes (and 45 other gluten-free options), the greatest potato gratin, fool-proof salmon and roasted chicken, and dreamy desserts, \u003cem\u003eTartine All Day\u003c\/em\u003e is the modern cookbook that will guide and inspire home cooks in new and enduring ways.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eLorena Jones Books | Hardcover | 384\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Penguin-Random House","offers":[{"title":"Default Title","offer_id":39369838461002,"sku":"","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0046\/0049\/6192\/products\/P1012922_641d9845-1f1f-4c2f-a97d-a8219133f9ee.jpg?v=1628366212"},{"product_id":"thai-food","title":"Thai Food","description":"\u003ch2\u003eThai Food\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eAuthor:\u003c\/strong\u003e David Thompson\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eRenowned chef David Thompson first went to Thailand by mistake: a holiday plan had to be changed at the last minute, and he ended up in Bangkok, where he was seduced by the people, culture, and cuisine. Since that fateful trip some 20 years ago, Thailand has become David’s second home. Working alongside cooks who perfected their craft in the Thai royal palaces, he began to document the traditional recipes and culinary techniques that have been handed down from generation to generation.\u003c\/p\u003e\n\u003cp\u003eThe result is THAI FOOD, the most comprehensive account of this ancient and exotic cuisine ever published in English. David writes about Thailand and its food with an easy erudition, encouraging readers to cook and experiment, while simultaneously fostering a respect for the food and its stewardship through the ages. Although all the classic, well-loved recipes are here, this magnum opus features hundreds of lesser-known but equally authentic and delicious Thai dishes that will inspire cooks to go beyond green curry chicken and Thai fish cakes. David’s passion and conviction are infectious; complemented by Earl Carter’s superb photography, THAI FOOD captures all aspects of the dynamic Thai culture and cuisine.\u003c\/p\u003e\n\u003cp\u003e• Ten years in the making, this groundbreaking work is one of the cookbook publishing events of the decade.\u003c\/p\u003e\n\u003cp\u003e• The author’s London restaurant, nahm, received a Michelin star in 2002, making it the first Thai restaurant to receive such an honor.\u003c\/p\u003e\n\u003cp\u003e• Photographed at David’s restaurants in Sydney and London, and on location in Thailand, Earl Carter’s superb images capture both the essence of Thai food and its rich cultural milieu.\u003c\/p\u003e\n\u003cp\u003e  Awards2003 James Beard Award Winner\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTen Speed | Hardcover | 688\u003c\/strong\u003e\u003c\/p\u003e","brand":"Penguin-Random House","offers":[{"title":"Default Title","offer_id":39370344366154,"sku":"","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0046\/0049\/6192\/products\/P1012892_4875804b-1f06-4019-94e2-ffb2da3ea8c8.jpg?v=1628365928"},{"product_id":"in-my-kitchen","title":"In My Kitchen","description":"\u003ch2\u003eIn my Kitchen\u003c\/h2\u003e\n\u003ch3\u003eA Collection of New and Favorite Vegetarian Recipes\u003c\/h3\u003e\n\u003cp\u003eBy Deborah Madison\u003c\/p\u003e\n\u003ch3\u003eAbout the Book\u003c\/h3\u003e\n\u003cp\u003eFrom the foremost authority on vegetarian cooking and one of the most trusted voices in food comes a carefully curated and updated collection of 100 favorite and most inspired recipes, reflecting how Deborah Madison loves to cook now.\u003cbr\u003e\u003cbr\u003eDeborah Madison’s newest book shares 100 beloved and innovative recipes from her vast repertoire, all pared down to the key ingredients needed to achieve delicious, nuanced flavor, with simplified preparations.\u003cbr\u003e\u003cbr\u003eIn My Kitchen is a vegetable-forward cookbook organized alphabetically and featuring recipes like Roasted Jerusalem Artichoke Soup with Sunflower Sprouts; Fennel Shaved with Tarragon and Walnuts; and Olive Oil, Almond, and Blood Orange Cake. With dozens of tips for building onto, scaling back, and creating menus around, Deborah’s recipes have a modular quality that makes them particularly easy to use.\u003cbr\u003e\u003cbr\u003ePerfect for both weeknight dinners and special occasions, this book will delight longtime fans and newcomers to Madison–and anyone who loves fresh, flavorful cooking. Filled with Deborah’s writerly, evocative prose, this book is not just the go-to kitchen reference for vegetable-focused cooking, but also a book with which to curl up and enjoy reading. 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Recipes like Dirty Cauliflower, Barbecued Carrots with Slow-Cooked White Beans, Millet Roux Mushroom Gumbo, and Citrus \u0026amp; Garlic-Herb-Braised Fennel are enticing enough without meat substitutes, instead relying on fresh ingredients, vibrant spices, and clever techniques to build flavor and texture. \u003cbr\u003e\u003cbr\u003eThe book is organized by ingredient, making it easy to create simple dishes or showstopping meals based on what’s fresh at the market. Bryant also covers the basics of vegan cooking, explaining the fundamentals of assembling flavorful salads, cooking filling soups and stews, and making tasty grains and legumes. 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Japanese food is a favorite of diners around the world. Not only is sushi as much a part of the Western culinary scene as burgers, bagels and burritos, but some Japanese chefs have become household names. Japanese flavors, ingredients and textures have been fused into dishes from a wide variety of other cuisines. What hasn’t changed over the years, however, are the foundations of Japanese cooking. When he originally wrote \u003ci\u003eJapanese Cooking\u003c\/i\u003e: A Simple Art, Shizuo Tsuji, a scholar who trained under famous European chefs, was so careful and precise in his descriptions of the cuisine and its vital philosophies, and so thoughtful in his choice of dishes and recipes, that his words—and the dishes they help produce—are as fresh today as when they were first written.\u003cbr\u003e\u003cbr\u003eThe 25th Anniversary edition celebrates Tsuji’s classic work. Building on M. F. K. Fisher’s eloquent introduction, the volume now includes a thought-provoking new Foreword by Gourmet Editor-in-Chief Ruth Reichl and a new Preface by the author’s son and Tsuji Culinary Institute Director, Yoshiki Tsuji. 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Koreatowns around the country are synonymous with mealtime feasts and late-night chef hangouts, and Matt Rodbard and Deuki Hong show us why with stories, interviews, and over 100 delicious, super-approachable recipes.\u003c\/p\u003e\n\u003cp\u003eIt's spicy, it's fermenty, it's sweet and savory and loaded with umami: Korean cuisine is poised to break out in the U.S., but until now, Korean cookbooks have been focused on taking readers to an idealized Korean fantasyland. \u003ci\u003eKoreatown\u003c\/i\u003e, though, is all about what's real and happening right here: the foods of Korean American communities all over our country, from L.A. to New York City, from Atlanta to Chicago. 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With 20 lessons for teaching core principles and over 200 flawless recipes, this is the basic handbook that every cook, new or experienced, must add to his or her collection this year.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cstrong\u003eHardcover | Clarkson Potter | 448\u003c\/strong\u003e\u003c\/p\u003e","brand":"Penguin-Random House","offers":[{"title":"Default Title","offer_id":39370521706570,"sku":"","price":38.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0046\/0049\/6192\/products\/P1012907_4cb55f3c-9a89-4247-aca1-4b432f732dce.jpg?v=1628366131"},{"product_id":"lucky-peach-presents-101-easy-asian-recipes","title":"Lucky Peach Presents: 101 Easy Asian Recipes","description":"\u003ch2 data-mce-fragment=\"1\"\u003eLucky Peach Presents\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/h2\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e101 Easy Asian Recipes\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003eby\u003cspan data-mce-fragment=\"1\"\u003e \u003cb\u003e\u003ca href=\"\/en-de\/collections\/all\/peter-mehan\" title=\"More books by this author.\"\u003ePeter Mehan\u003c\/a\u003e and the Editors of Lucky Peach\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem\u003eFrom the publisher:\u003c\/em\u003e\u003c\/p\u003e\n\u003cdiv class=\"tad-about-container\"\u003e\n\u003cp class=\"mb-4\"\u003eThe debut cookbook in a new series from \u003ci\u003eLucky Peach,\u003c\/i\u003e the white-hot indie food magazine that defines cool, with 101 recipes for every Asian recipe you'd ever want to make.\u003c\/p\u003e\n\u003cp\u003eFor everyone who loves dandan noodles, Japanese fried chicken, and pho but thought they were too hard to make at home, \u003ci\u003eLucky Peach 101 Easy Asian Recipes \u003c\/i\u003eis the answer. Here is all the fish sauce-spattered, Sriracha-glazed, ginger-scallion goodness anyone could ever want--all for dinner tonight. Beholden only to bold flavors and not strict authenticity, the editors of \u003ci\u003eLucky Peach\u003c\/i\u003e share favorite Asian dishes that occupy the sweet spot of crave-worthy and stupid simple.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eClarkson Potter | Hardcover | 272\u003c\/strong\u003e\u003c\/p\u003e","brand":"Penguin-Random House","offers":[{"title":"Default Title","offer_id":39370522099786,"sku":"","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0046\/0049\/6192\/products\/P1012901_ce3f4077-24e2-46c8-87f5-f37ba0dc2e0d.jpg?v=1628366036"},{"product_id":"japanese-kitchen-knives-essential-techniques-and-recipes","title":"Japanese Kitchen Knives: Essential Techniques and Recipes","description":"\u003csection data-mce-fragment=\"1\" class=\"overview\"\u003e\n\u003ch2 data-mce-fragment=\"1\"\u003eJapanese Kitchen Knives\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ch3\u003eEssential Techniques and Recipes\u003c\/h3\u003e\n\u003cp\u003eBy \u003cstrong\u003eHiromitsu Nozaki\u003c\/strong\u003e and \u003cstrong\u003eKate Klippensteen\u003c\/strong\u003e\u003cbr\u003ePhotographs by \u003cstrong\u003eYasuo Konishi\u003c\/strong\u003e\u003cstrong\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/strong\u003ePublished by\u003cstrong\u003e\u003cspan data-mce-fragment=\"1\"\u003e Kodansha International\u003c\/span\u003e\u003c\/strong\u003e\u003cstrong\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eCover:\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/strong\u003eHardcover\u003cstrong\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003ePages:\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/strong\u003e160\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eAbout the Book\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003eInternationally renowned chef Hiromitsu Nozaki shares his expertise and insights in a book that will help anyone who owns a Japanese knife to maximize its performance.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eIn \u003cem data-mce-fragment=\"1\"\u003eJapanese Kitchen Knives\u003c\/em\u003e, Nozaki teaches the reader how to use usuba, deba and yanagiba, the three main traditional Japanese knives. He explains many essential techniques, such as the importance of understanding blade angle and point of force, and illustrates these lessons by working with ingredients familiar to western readers, like carrots and rainbow trout. Color photos and Nozaki’s commentary further clarify the process, and the pictures are taken from the chef’s perspective for easier understanding (most other books take photos from the reverse perspective). Each technique is accompanied by recipes that require its use, and all recipes are very simple, using easy-to-acquire ingredients. Other sections include a look at artisanal Japanese knife — making and information on sharpening, storing and identifying the variety of Japanese knives. Specialty knives are shown on location, from the unique unagi eel knife in an unagi specialty restaurant to the colossal tuna filleting knife in Tsukiji fish market.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003cdiv data-mce-fragment=\"1\" class=\"more-link-wrap opened\"\u003e\u003c\/div\u003e","brand":"Penguin-Random House","offers":[{"title":"Default Title","offer_id":39370528981066,"sku":"","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0046\/0049\/6192\/products\/P1012910_ed1e7dbd-0448-4221-a908-d4b54612267b.jpg?v=1628366148"},{"product_id":"japanese-home-cooking-simple-meals-authentic-flavors","title":"Japanese Home Cooking","description":"\u003ch2 data-mce-fragment=\"1\"\u003eJapanese Home Cooking\u003c\/h2\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eSimple Meals, Authentic Flavors\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003eby\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e Sonoko Sakai \u003c\/strong\u003eand\u003cstrong data-mce-fragment=\"1\"\u003e Rick Poon\u003c\/strong\u003e\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cem\u003eFrom the publisher:\u003c\/em\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe essential guide to Japanese home cooking—the ingredients, techniques, and over 100 recipes—for seasoned cooks and beginners who are craving authentic Japanese flavors.\u003cbr\u003e\u003cbr\u003eUsing high-quality, seasonal ingredients in simple preparations, Sonoko Sakai offers recipes with a gentle voice and a passion for authentic Japanese cooking. Beginning with the pantry, the flavors of this cuisine are explored alongside fundamental recipes, such as dashi and pickles, and traditional techniques, like making noodles and properly cooking rice. Use these building blocks to cook an abundance of everyday recipes with dishes like Grilled Onigiri (rice balls) and Japanese Chicken Curry.\u003cbr\u003e\u003cbr\u003eFrom there, the book expands into an exploration of dishes organized by breakfast; vegetables and grains; meat; fish; noodles, dumplings, and savory pancakes; and sweets and beverages. With classic dishes like Kenchin-jiru (Hearty Vegetable Soup with Sobagaki Buckwheat Dumplings), Temaki Zushi (Sushi Hand Rolls), and Oden (Vegetable, Seafood, and Meat Hot Pot) to more inventive dishes like Mochi Waffles with Tatsuta (Fried Chicken) and Maple Yuzu Kosho, First Garden Soba Salad with Lemon-White Miso Vinaigrette, and Amazake (Fermented Rice Drink) Ice Pops with Pickled Cherry Blossoms this is a rich guide to Japanese home cooking. Featuring stunning photographs by Rick Poon, the book also includes stories of food purveyors in California and Japan. This is a generous and authoritative book that will appeal to home cooks of all levels.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoost Books | Hardcover | 304\u003c\/strong\u003e\u003c\/p\u003e","brand":"Penguin-Random House","offers":[{"title":"Default Title","offer_id":39370529243210,"sku":"161180616X","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0046\/0049\/6192\/products\/P1012898_7524ad0f-6043-4ea2-b7ed-659af46dee19.jpg?v=1628366006"},{"product_id":"the-taste-of-country-cooking","title":"The Taste of Country Cooking","description":"\u003ch2\u003eThe Taste of Country Cooking\u003c\/h2\u003e\n\u003ch3 class=\"subtitle isbn-related 9780307265609 show\"\u003eThe 30th Anniversary Edition of a Great Southern Classic Cookbook\u003c\/h3\u003e\n\u003cp class=\"contributors isbn-related 9780307265609 dsktop-links show\"\u003eBy \u003cspan class=\"ws-nw role-A\"\u003eEdna Lewis\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003eAbout this Book\u003c\/h3\u003e\n\u003cp\u003eIn this classic Southern cookbook, the “first lady of Southern cooking” (NPR) shares the seasonal recipes from a childhood spent in a small farming community settled by freed slaves. 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With a preface by Judith Jones and foreword by Alice Waters.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eWith menus for the four seasons, Miss Lewis (as she was almost universally known) shares the ways her family prepared and enjoyed food, savoring the delights of each special time of year.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eFrom the fresh taste of spring—the first wild mushrooms and field greens—to the feasts of summer—garden-ripe vegetables and fresh blackberry cobbler—and from the harvest of fall—baked country ham and roasted newly dug sweet potatoes—to the hearty fare of winter—stews, soups, and baked beans—Lewis sets down these marvelous dishes in loving detail.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eHere are recipes for Corn Pone and Crispy Biscuits, Sweet Potato Casserole and Hot Buttered Beets, Pan-Braised Spareribs, Chicken with Dumplings, Rhubarb Pie, and Brandied Peaches. Dishes are organized into more than 30 seasonal menus, such as A Late Spring Lunch After Wild-Mushroom Picking, A Midsummer Sunday Breakfast, A Christmas Eve Supper, and an Emancipation Day Dinner.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eIn this seminal work, Edna Lewis shows us precisely how to recover, in our own country or city or suburban kitchens, the taste of the fresh, good, and distinctly American cooking that she grew up with.\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e","brand":"Penguin-Random House","offers":[{"title":"Default Title","offer_id":39371636441162,"sku":"","price":27.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0046\/0049\/6192\/products\/P1012970_866a1b0c-3f8b-45f0-aff7-c33fbdfe0b05.jpg?v=1628793267"},{"product_id":"the-last-course","title":"The Last Course","description":"\u003ch2\u003eThe Last Course\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eAuthor: \u003c\/strong\u003eClaudia Fleming, Melissa Clark\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eA beautiful new edition of \"the greatest dessert book in the history of the world\" (Bon Appétit), featuring 175 timeless recipes from Gramercy Tavern's James Beard award-winning pastry chef.\u003cbr\u003eUsing fresh, seasonal ingredients captured at the peak of their flavor, Claudia Fleming creates highly satisfying desserts without pretention. She smartly matches contrasting textures, flavors, and temperatures to achieve a perfect end result--something brittle and crunchy next to something satiny and smooth, stretching the definition of sweet and savory while retaining an elemental simplicity.\u003c\/p\u003e\n\u003cp\u003eThe desserts in The Last Course speak to everyone, as do the 175 easy-to-use recipes. The book is broken down seasonally by fruits, vegetables, nuts, herbs and flowers, spices, sweet essences, dairy, chocolate, and, finally, composed desserts. Fleming gives suggestions on how to combine recipes to create the ultimate end to a meal.\u003c\/p\u003e\n\u003cp\u003eEach chapter and each composed dessert is paired with a selection of wines. Recipes include: Warm Raspberry Verbena Meringue Cake, Blueberry Graham Cracker Tarts, Apple Tarte Tatin, Buttermilk Panna Cotta with Sauternes Gelée, Warm Chocolate Ganache Cakes, and more.\u003c\/p\u003e\n\u003cp\u003eBeautifully illustrated, with more than eighty-five full-color photos, The Last Course is the last word on dessert.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eHardcover | Random House | 320 pages\u003c\/p\u003e","brand":"Penguin-Random House","offers":[{"title":"Default Title","offer_id":39371637358666,"sku":"","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0046\/0049\/6192\/products\/P1012967_9c9d5e75-0a38-43f6-adaf-5ae27316a667.jpg?v=1628793236"},{"product_id":"bangkok","title":"Bangkok","description":"\u003ch2 data-mce-fragment=\"1\" class=\"subtitle isbn-related 9780399578311 show\"\u003eBangcok\u003c\/h2\u003e\n\u003ch3 data-mce-fragment=\"1\" class=\"subtitle isbn-related 9780399578311 show\"\u003eRecipes and Stories from the Heart of Thailand \u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\" class=\"contributors isbn-related 9780399578311 dsktop-links show\"\u003eBy \u003cspan data-mce-fragment=\"1\" class=\"ws-nw role-A\"\u003eLeela Punyaratabandhu\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\" class=\"contributors isbn-related 9780399578311 dsktop-links show\"\u003e\u003cspan data-mce-fragment=\"1\" class=\"ws-nw role-A\"\u003eAbout the Book\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\" class=\"contributors isbn-related 9780399578311 dsktop-links show\"\u003e\u003cspan data-mce-fragment=\"1\" class=\"ws-nw role-A\"\u003e\u003cstrong\u003eFrom one of the most respected authorities on Thai cooking comes this beautiful and deeply personal ode to Bangkok, the top-ranked travel destination in the world.\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eEvery year, more than 16 million visitors flock to Thailand’s capital city, and leave transfixed by the vibrant culture and unforgettable food they encounter along the way. 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Beautiful food and location photography will make this a must-have keepsake for any reader who has fallen under Bangkok’s spell.\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Penguin-Random House","offers":[{"title":"Default Title","offer_id":39371637948490,"sku":"","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0046\/0049\/6192\/products\/P1012964_f81d2247-bb73-44b9-ab44-6d8f06805959.jpg?v=1628793050"},{"product_id":"jubilee-recipes-from-two-centuries-of-african-american-cooking","title":"Jubilee: Recipes from Two Centuries of African American Cooking","description":"\u003ch2\u003eJubilee\u003c\/h2\u003e\n\u003ch3\u003eRecipes from Two Centuries of African American Cooking\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAuthor: \u003c\/strong\u003eToni Tipton-Martin\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eFrom the publisher:\u003c\/em\u003e\u003c\/p\u003e\n\u003cdiv class=\"tad-about-container\"\u003e\n\u003cp class=\"mb-4\"\u003eAdapted from historical texts and rare African-American cookbooks, the 125 recipes of\u003ci\u003e Jubilee \u003c\/i\u003epaint a rich, varied picture of the true history of African-American cooking: a cuisine far beyond soul food.\u003c\/p\u003e\n\u003cp\u003eToni Tipton-Martin, the first African-American food editor of a daily American newspaper, is the author of the James Beard Award-winning \u003ci\u003eThe Jemima Code, \u003c\/i\u003ea history of African-American cooking found in--and between--the lines of three centuries' worth of African-American cookbooks. Tipton-Martin builds on that research in\u003ci\u003e Jubilee\u003c\/i\u003e, adapting recipes from those historic texts for the modern kitchen. What we find is a world of African-American cuisine--made by enslaved master chefs, free caterers, and black entrepreneurs and culinary stars--that goes far beyond soul food. It's a cuisine that was developed in the homes of the elite and middle class; that takes inspiration from around the globe; that is a diverse, varied style of cooking that has created much of what we know of as American cuisine.\u003c\/p\u003e\n\u003cdiv class=\"tm-metadata-text-section\"\u003e\n\u003cstrong\u003eClarkson Potter\/Ten Speed | Hardcover | 320 pages\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Penguin-Random House","offers":[{"title":"Default Title","offer_id":39371638472778,"sku":"","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0046\/0049\/6192\/products\/P1012959_0bca6beb-d9d7-4bbd-be73-5612e1edbde0.jpg?v=1628793143"},{"product_id":"the-art-of-mexican-cooking","title":"The Art of Mexican Cooking","description":"\u003ch2 data-mce-fragment=\"1\"\u003eThe Art of Mexican Cooking\u003c\/h2\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eTraditional Mexican Cooking for Aficionados\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003eby\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e Diana Kennedy\u003c\/strong\u003e\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003ePublished by\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003e Clarkson Potter\u003c\/strong\u003e\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eCover:\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eHardcover\u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003ePages:\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e 512\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eAbout\u003cbr\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eThis indispensable cookbook, an instant classic when first published in 1989, is now back in print with a brand-new introduction from the most celebrated authority on Mexican cooking, Diana Kennedy. The culmination of more than fifty years of living, traveling, and cooking in Mexico, The Art of Mexican Cooking is the ultimate guide to creating authentic Mexican food in your own kitchen, with more than 200 beloved recipes as well as evocative illustrations.\u003cbr\u003e\u003cbr\u003eThe dishes included, favorites from all the regions of Mexico, range from sophisticated to pure and simple, but they all share an intrinsic depth of taste. Aficionados will go to great lengths to duplicate the authentic dishes (and Kennedy tells them exactly how), but here too is a wealth of less complicated recipes for the casual cook in search of the unmistakable flavors of a bold cuisine.\u003cbr\u003e\u003cbr\u003eKennedy shares the secrets of true Mexican flavor: balancing the piquant taste of chiles with a little salt and acid, for instance, or charring them to round out their flavor; broiling tomatoes to bring out their character, or adding cumin for a light accent. By using Kennedy’s kitchen wisdom and advice, and carefully selecting produce that is now readily available in most American markets, cooks with an appetite for Mexican cuisine–and Kennedy devotees old and new–can at last serve and enjoy real Mexican food.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Penguin-Random House","offers":[{"title":"Default Title","offer_id":39411779895370,"sku":"0307383253","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0046\/0049\/6192\/products\/P1014207.jpg?v=1633278547"},{"product_id":"burma-superstar","title":"Burma Superstar","description":"\u003ch2\u003eBurma Superstar\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ch3\u003eAddictive Recipes from the Crossroads of Souther Asia\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eby \u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eDesmond Tan \u003c\/strong\u003eand \u003cstrong\u003eShane Peterson\u003c\/strong\u003e.\u003cbr\u003e Published by \u003cstrong\u003eTen Speed Press.\u003c\/strong\u003e\u003cbr\u003e \u003cb\u003eCover\u003c\/b\u003e: Hardcover\u003cbr\u003e \u003cb\u003ePages\u003c\/b\u003e: 356\u003c\/p\u003e","brand":"Penguin-Random House","offers":[{"title":"Default Title","offer_id":39411780157514,"sku":"","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0046\/0049\/6192\/products\/P1014182_14826f5b-d2b4-4096-80ce-9130bc77dbd3.jpg?v=1633278413"},{"product_id":"the-german-cookbook","title":"The German Cookbook","description":"\u003ch2\u003eThe German Cookbook\u003c\/h2\u003e\n\u003ch3\u003eAn Edible Reflection\u003c\/h3\u003e\n\u003cp\u003eby \u003cstrong\u003eMimi Sheraton\u003c\/strong\u003e\u003cbr\u003e\nPublished by \u003cstrong\u003eRandom House.\u003c\/strong\u003e\u003cbr\u003e\n\u003cb\u003eCover\u003c\/b\u003e: Hardcover\u003cbr\u003e\n\u003cb\u003ePages\u003c\/b\u003e: 523\u003c\/p\u003e","brand":"Penguin-Random House","offers":[{"title":"Default Title","offer_id":39411780223050,"sku":"","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0046\/0049\/6192\/products\/P1014199.jpg?v=1633278510"},{"product_id":"dining-in","title":"Dining In","description":"\u003ch2\u003eDinning In\u003c\/h2\u003e\n\u003ch3\u003eHighly Cookable Recipes\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAuthor:\u003c\/strong\u003e Alison Roman\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eFrom the publisher:\u003c\/em\u003e\u003c\/p\u003e\n\u003cdiv class=\"tad-about-container\"\u003e\n\u003cdiv class=\"mb-4\"\u003eA cookbook for the next generation of home cooks, with simple of-the-moment flavors and techniques from a driving force in cooking, who is also one of the most sought-after, hip, fashionable, and energetic food writers\u003c\/div\u003e\n\u003cdiv\u003eThe beloved former senior food editor of \u003ci\u003eBon Appétit\u003c\/i\u003e, Alison Roman is known as much for her keeper recipes as her quirky style and natural beauty. She helped turn around \u003ci\u003eBA\u003c\/i\u003e from sleepy to slick, making it a trendsetting and much talked about magazine with recipes that people clipped and actually used. In her debut cookbook, she \"reunites the band,\" collaborating with the photography and design team that relaunched \u003ci\u003eBA\u003c\/i\u003e.\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cbr\u003eUnfussy like the content in her \"Fast Easy Fresh\" column, and full of quickie techniques (think: roasted citrus, keeping boiled potatoes in your fridge), Roman's recipes are setting today's trends and are poised to be classics: vegetable-forward with quality ingredients that look good enough to Instagram, punctuated by standout flavors like hot honey browned butter, preserved lemon, za'atar, garlicky walnuts. Her warm, edgy writing makes the 125 recipes in \u003ci\u003eDining In\u003c\/i\u003e intriguing enough to seduce seasoned cooks, but simple enough for the novice.\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cbr\u003eClarkson Potter | Hardcover | 303 pages\u003cbr\u003e\u003c\/p\u003e","brand":"Penguin-Random House","offers":[{"title":"Default Title","offer_id":39411780386890,"sku":"","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0046\/0049\/6192\/products\/P1014195.jpg?v=1633278494"},{"product_id":"kaiseki","title":"Kaiseki","description":"\u003ch2 data-mce-fragment=\"1\"\u003eKaiseki\u003c\/h2\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eThe Exquisite Cuisine of Kyoto's Kikunoi Restaurant\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003eby\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e Yoshihiro Murata \u003c\/strong\u003eand\u003cstrong data-mce-fragment=\"1\"\u003e Masashi Kuma\u003c\/strong\u003e\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003ePublished by\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003e Kodansha International\u003c\/strong\u003e\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eCover:\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eHardcover\u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003ePages:\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e 192\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eAbout \u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eIn the same way that kaiseki itself is a feast for the eyes as well as the palate, chef Murata’s Kaiseki is at once a cookbook and a work of art. This sumptuously illustrated volume features—in seasonal format—the style of cooking that began as tea ceremony accompaniment and developed into the highest form of Japanese cuisine.\u003cbr\u003e\u003cbr\u003eKaiseki celebrates the natural ingredients of each season with a spectacular presentation. After a front section explaining the history and components of kaiseki cuisine, Yoshihiro Murata, the third generation owner\/chef of Kyoto’s famed Kikunoi restaurant, introduces the establishment’s menu. With candidness and insight, he shares his thoughts on ingredients, preparation methods and the philosophy behind his dishes. He explains how the cuisine has changed over the years—and continues to do so. He even explains how some dishes evolved as he searched for the proper combination of ingredients. Approximately twenty dishes from each season, chosen by chef Murata, have been lovingly and carefully photographed to convey the experience of being a guest at the Kikunoi restaurant. The book also features a glossary of kaiseki terms and exact recipes from the Kikunoi kitchen.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Penguin-Random House","offers":[{"title":"Default Title","offer_id":39411780452426,"sku":"1568364423","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0046\/0049\/6192\/products\/P1014211.jpg?v=1633278594"},{"product_id":"manresa","title":"Manresa","description":"\u003ch2\u003eManresa\u003c\/h2\u003e\n\u003ch3\u003eAn Edible Reflection\u003c\/h3\u003e\n\u003cp\u003eby \u003cstrong\u003eDavid Kinch \u003c\/strong\u003eand \u003cstrong\u003eChristine Muhlke\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eFrom the publisher:\u003c\/em\u003e\u003c\/p\u003e\n\u003cdiv class=\"tad-about-container\"\u003e\n\u003cp class=\"mb-4\"\u003e\u003cb\u003eThe long-awaited cookbook by one of the San Francisco Bay Area's star chefs, David Kinch, who has revolutionized restaurant culture with his take on the farm-to-table ethic and focus on the \u003c\/b\u003e\u003cb\u003e\u003ci\u003eterroir\u003c\/i\u003e\u003c\/b\u003e\u003cb\u003e of the Northern California coast.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eSince opening Manresa in Los Gatos in 2002, award-winning Chef David Kinch has done more to create a sense of place through his food--specifically that of Northern California, where the Santa Cruz Mountains meet the sea--than any other chef at his level. Rather than buy his ingredients from a network of local producers, he closed the loop between farm and table by partnering with nearby Love Apple Farms, which grows almost 100 percent of his produce year round. Kinch's interpretation of these ingredients, drawing on his 30 years in restaurants as well as his far-flung and well-fed travels, are at the heart of the Manresa experience. In \u003ci\u003eManresa,\u003c\/i\u003e Chef Kinch details his thoughts on building a dish: the creativity, experimentation and emotion that go into developing each plate and daily menu--and how a tasting menu ultimately tells a deeper story. A literary snapshot of the restaurant, from Chef Kinch's inspirations to his techniques, this book celebrates the creativity behind the food of Manresa and its profound connection to the land and sea of Northern California.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cbr\u003e\u003cstrong\u003eTen Speed Press | Hardcover | 336 pages\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Penguin-Random House","offers":[{"title":"Default Title","offer_id":39411780583498,"sku":"","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0046\/0049\/6192\/products\/P1014215_009714fc-cdc1-47d4-917b-95f102cd804b.jpg?v=1633278635"},{"product_id":"mister-jius-in-chinatown","title":"Mister Jiu's In Chinatown","description":"\u003ch2\u003e\u003cstrong\u003eMister Jiu's In Chinatown\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eAuthor\u003c\/strong\u003e: Brandon Jew\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eFrom the publisher:\u003c\/em\u003e\u003c\/p\u003e\n\u003cdiv class=\"tad-about-container\"\u003e\n\u003cp class=\"mb-4\"\u003e\u003cb\u003eThe acclaimed chef behind the Michelin-starred Mister Jiu's in San Francisco's Chinatown shares stories of the past, present, and future of Chinese cooking in America through 90 mouthwatering recipes.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eIn this groundbreaking cookbook, Brandon Jew takes inspiration from classic Chinatown recipes to create innovative spins like Sizzling Rice Soup, Squid Ink Wontons, Orange Chicken Wings, Liberty Roast Duck, Mushroom Mu Shu, and Banana Black Sesame Pie. Recipes and techniques are interwoven with stories about their roots in Chinatown and in Jew's own family history. Beginning with fundamentals of Chinese cooking and then applying them to every day and master class recipes, Jew’s essential guide to Chinese American food demystifies the elements of good cooking for occasional and experienced cooks alike.\u003cbr\u003e \u003cbr\u003eIn the pages devoted to dim sum and dumplings, and throwing a party Chinese-banquet style, Jew connects his classical training and American roots to Chinese traditions of celebration, through the shared making and enjoying of food.\u003cbr\u003e \u003cbr\u003eWith more than a hundred photographs of finished dishes as well as moving and evocative atmospheric shots of Chinatown, this book is also an intimate portrait—a look down the alleyways, above the tourist shops, and into the kitchens—of the neighborhood that changed the flavor of America.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cbr\u003e\u003cstrong\u003eClarkson Potter\/Ten Speed | Hardcover | 285 pages\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cstrong\u003eDimensions\u003c\/strong\u003e: 260mm x 210mm x 26mm\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Penguin-Random House","offers":[{"title":"Default Title","offer_id":39411780943946,"sku":"","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0046\/0049\/6192\/products\/P1014190_2f4fba42-cd4b-4243-8940-c8b5ca7f3fda.jpg?v=1633278477"},{"product_id":"cooking-at-home","title":"Cooking at Home","description":"\u003ch2 data-mce-fragment=\"1\"\u003eCooking at Home\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/h2\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eOr How I Learned to Stop Worrying about Recipes (and Love my Microwave).\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eby\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003cstrong data-mce-fragment=\"1\"\u003e\u003ca href=\"\/en-de\/collections\/all\/david-chang\" title=\"More books by the author.\"\u003eDavid Chang\u003c\/a\u003e and \u003ca href=\"\/en-de\/collections\/all\/priya-krishna\" title=\"More books by the author.\"\u003ePriya Krishna\u003c\/a\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"tad-about-container\"\u003e\n\u003cdiv class=\"mb-4\"\u003e\n\u003cb\u003eThe globally renowned chef of Momofuku, star of Netflix's \u003c\/b\u003e\u003cb\u003e\u003ci\u003eUgly Delicious\u003c\/i\u003e\u003c\/b\u003e\u003cb\u003e, and bestselling author of \u003c\/b\u003e\u003cb\u003e\u003ci\u003eEat a Peach \u003c\/i\u003e\u003c\/b\u003e\u003cb\u003enow shares the kitchen hacks and culinary tricks he uses as a new home cook for a growing family--and shows the rest of us how to make the most of our cooking skills.\u003c\/b\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eBeing a chef can make you the absolute worst kind of home cook. Either you're too fussy when dinner just needs to be on the table (without an hour of dishes to do afterwards), or, like Momofuku chef David Chang, you just never cook at home--your apartment is a place to sleep. But now, with a young family to feed, David finds himself having to retrain every instinct in his kitchen. With a decidedly non-restaurant pantry and no-frills equipment, he now has the same goals as every other mortal home cook: to make something as delicious as possible, in the least amount of time possible, with as little mess as possible.\u003cbr\u003e \u003cbr\u003eAnd what David learned is to never cook like a chef. Don't look at recipes. Choose frozen peas over fresh. Put the microwave to use--a lot. And go ahead, make the sauce for pasta cacio e pepe in a blender, no matter what that cool chef says. This is a book of delicious recipes that maximize flavor while minimizing effort and culinary orthodoxy. Rather than outlining formal recipes, David talks through how he tackles a dish step by step, starting with a basic template and then turning to endless variations. You might start with chicken thighs cooked with onion and garlic, but from there you can make coconut chicken curry or gochujang chicken and potatoes. You'll get a lazier version of Momofuku's ginger-scallion noodles, but then see how David riffs on it with a pesto-ish ginger-basil sauce.\u003cbr\u003e \u003cbr\u003eThis cookbook is David's guide to unlocking culinary dark arts of shortcuts and hacks, brought to you by a chef who's made a career of doing everything the hard way...and is as tired of doing it as you are of hearing about it.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eClarkson Potter | Hardcover | 400 pages\u003cbr\u003e\u003c\/p\u003e","brand":"Penguin-Random House","offers":[{"title":"Default Title","offer_id":39448397905994,"sku":"","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0046\/0049\/6192\/products\/P1010946_648a17dc-0c24-4588-be31-b8b9a9342454.jpg?v=1635285117"},{"product_id":"black-food","title":"Black Food","description":"\u003ch2\u003eBlack Food\u003c\/h2\u003e\n\u003ch3\u003eStories, Art, and Recipes from Across the African Diaspora.\u003c\/h3\u003e\n\u003cp\u003eby \u003ca href=\"\/en-de\/collections\/all\/Bryant-Terry\" title=\"More books by the author.\" data-mce-fragment=\"1\" data-mce-href=\"\/en-de\/collections\/all\/Bryant-Terry\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eBryant Terry\u003c\/strong\u003e\u003c\/a\u003e\u003cbr\u003e Published by\u003cstrong\u003e 4 Color Books.\u003c\/strong\u003e\u003cbr\u003e \u003cb\u003eCover\u003c\/b\u003e: Hardcover\u003cbr\u003e \u003cb\u003ePages\u003c\/b\u003e: 320\u003c\/p\u003e\n\u003ch3\u003eAbout the Book\u003c\/h3\u003e\n\u003cp\u003e\u003cbr\u003eAbout Black Food\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eA beautiful, rich, and groundbreaking book exploring Black foodways within America and around the world, curated by food activist and author of Vegetable Kingdom Bryant Terry.\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eIn this stunning and deeply heartfelt tribute to Black culinary ingenuity, Bryant Terry captures the broad and divergent voices of the African Diaspora through the prism of food. 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. \u003cbr\u003e\u003cbr\u003eAs 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.\u003cbr\u003e\u003cbr\u003eWith arresting artwork and innovative design, Black Food is a visual and spiritual feast that will satisfy any soul.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3 class=\"slot-header subtitle\"\u003eAbout the Author\u003c\/h3\u003e\n\u003cdiv style=\"height: 315.2px;\" id=\"seemore-0\" class=\"seemoreenable opened\" target-height=\"285.2\" height-fold=\"280\"\u003e\n\u003csection class=\"overview\"\u003e\n\u003cp\u003e\u003cb\u003eBryant Terry \u003c\/b\u003eis an NAACP Image Award winner and a James Beard Award-winning chef and educator and the author of \u003ci\u003eAfro-Vegan\u003c\/i\u003e and \u003ci\u003eVegetable Kingdom\u003c\/i\u003e. He is renowned for his activism and efforts to create a healthy, equitable, and sustainable food system. He is currently the chef-in-residence at the Museum of the African Diaspora in San Francisco, where he creates programming that celebrates the intersection of food, farming, health, activism, art, culture, and the African Diaspora. His work has been featured in the \u003ci\u003eNew York Times\u003c\/i\u003e and \u003ci\u003eWashington Post\u003c\/i\u003e and on \u003ci\u003eCBS This Morning\u003c\/i\u003e and on NPR’s \u003ci\u003eAll Things Considered\u003c\/i\u003e. \u003ci\u003eSan Francisco\u003c\/i\u003e magazine included Bryant among the 11 Smartest People in the Bay Area Food Scene and \u003ci\u003eFast Company\u003c\/i\u003e named him one of 9 People Who Are Changing the Future of Food.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003cdiv class=\"more-link-wrap opened\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Penguin-Random House","offers":[{"title":"Default Title","offer_id":39454988271690,"sku":"","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0046\/0049\/6192\/products\/P1010950_621a0c20-c51d-4792-afc7-889c34be97c1.jpg?v=1635285260"},{"product_id":"death-co-welcome-home","title":"Death \u0026 Co. 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It begins with a boot camp of sorts, where you follow the same steps a new Death \u0026amp; Co bartender would, learning how to select ingredients, develop your palate, understand what makes a great cocktail work, mix drinks accurately, create a cocktail menu, and much more. \u003cbr\u003e\u003cbr\u003eMore than 400 recipes anchor the book, including classics, low-ABV drinks, non-alcoholic cocktails, and hundreds of the signature creations the Death \u0026amp; Co teams in New York, Denver, and Los Angeles have developed over the past seven years, including the Telegraph and Buko Gimlet. The Cocktails at Home section teaches you how to scale up recipes for larger gatherings, fill your freezer with ready-to-pour mixtures, and throw a party where you can actually spend more time with your guests than prepping drinks.\u003cbr\u003e\u003cbr\u003eAnd when you're ready to create your own recipes, the Death \u0026amp; Co crew pulls back the curtain on their cocktail development program, with plenty of strategies and the opportunity to mix and taste along with the staff. Featuring hundreds of photographs and illustrations, this comprehensive, visually arresting manual is destined to break new ground in home bars across the world.\u003cbr\u003e \u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cbr\u003eTen Speed Press | Hardcover | 320 pages\u003cbr\u003e\u003c\/p\u003e","brand":"Penguin-Random House","offers":[{"title":"Default Title","offer_id":39510530162762,"sku":"","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0046\/0049\/6192\/products\/P1011696_ab5aae5a-aa6d-46a6-b6df-f6f58066f060.jpg?v=1638124522"},{"product_id":"falastin","title":"Falastin","description":"\u003ch2 data-mce-fragment=\"1\"\u003eFalastin\u003c\/h2\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eA Cookbook\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003eby\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e Sami Tamimi, Tara Wigley \u003c\/strong\u003eand \u003ca href=\"https:\/\/strataportland.com\/collections\/all\/Yotam-Ottolenghi\" title=\"More books by this author.\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eYotam Ottolenghi\u003c\/strong\u003e\u003c\/a\u003e (Foreword)\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003ePublished by\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e Ten Speed Press\u003c\/strong\u003e\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eCover:\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eHardcover\u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003ePages:\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e 352\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAbout\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdiv class=\"a-section a-spacing-small a-padding-small\" data-mce-fragment=\"1\"\u003eA soulful tour of Palestinian cooking today from the Ottolenghi restaurants’ executive chef and partner—120 recipes shaped by his personal story as well as the history of Palestine.\u003cbr\u003e\u003cbr\u003eJAMES BEARD AWARD NOMINEE • IACP AWARD WINNER • LONGLISTED FOR THE ART OF EATING PRIZE • ONE OF THE BEST COOKBOOKS OF THE YEAR: Forbes, Bon Appétit, NPR, San Francisco Chronicle, Food Network, Food \u0026amp; Wine, The Guardian, National Geographic, Smithsonian Magazine, Publishers Weekly, Library Journal\u003c\/div\u003e","brand":"Penguin-Random House","offers":[{"title":"Default Title","offer_id":39510530621514,"sku":"0399581731","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0046\/0049\/6192\/products\/P1011691_55de93a8-a6de-4e98-8a77-54261c28d6f1.jpg?v=1638124512"},{"product_id":"italian-american","title":"Italian American","description":"\u003ch2\u003eItalian American\u003c\/h2\u003e\n\u003ch3\u003eRed Sauce Classics and New Essentials\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAuthor: Angie Rito, Scott Tacinelli\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eFrom the publisher:\u003c\/em\u003e\u003c\/p\u003e\n\u003cdiv class=\"tad-about-container\"\u003e\n\u003cdiv class=\"mb-4\"\u003e\n\u003cb\u003eReimagine Italian American cooking with more than 125 recipes rich with flavor and nostalgia\u003c\/b\u003e \u003cb\u003efrom the celebrated husband-and-wife chef team of Don Angie in New York City.\u003c\/b\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"mb-4\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/div\u003e\n\u003cdiv\u003eThe words “red sauce” alone conjure images of an Italian American table full of antipasti both hot and cold, whisked off to make room for decadent baked pastas topped with molten cheese, all before a procession of chicken parm or pork chops all pizzaiola—and we haven't even gotten to dessert. It’s old-school cooking beloved by many, and imbued with a deep sense of family. In \u003ci\u003eItalian American\u003c\/i\u003e, Angie Rito and Scott Tacinelli, the chefs of critically acclaimed Don Angie in New York City's West Village, reinvigorate the genre with a modern point of view that proudly straddles the line between Italian and American. They present family classics passed down through generations side by side with creative spins and riffs inspired by influences both old and new. These comforting dishes feel familiar but are far from expected, including their signature pinwheel lasagna, ribs glazed with orange and Campari, shrimp parm meatballs, and a cheesy, bubbling gratin of broccoli rabe and sharp provolone.\u003cbr\u003e\u003cbr\u003eRich with family history and recipes that will inspire a new generation, \u003ci\u003eItalian American\u003c\/i\u003e provides an essential, spirited introduction to an unforgettable way of cooking.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cbr\u003e\u003cstrong\u003eClarkson Potter | Hardcover | 320 pages\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Penguin-Random House","offers":[{"title":"Default Title","offer_id":39510530916426,"sku":"","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0046\/0049\/6192\/products\/P1011688_f93db95b-9c6e-47d7-9514-26962989c2c8.jpg?v=1638124500"},{"product_id":"the-new-rules-of-cheese","title":"The New Rules Of Cheese","description":"\u003cdiv class=\"tm-title-row\" data-mce-fragment=\"1\"\u003e\n\u003ch2 class=\"tm-title-text\" data-mce-fragment=\"1\"\u003eThe New Rules of Cheese\u003c\/h2\u003e\n\u003ch3 class=\"tm-subtitle-text\" data-mce-fragment=\"1\"\u003eA Freewheeling and Informative Guide\u003c\/h3\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"tm-data-row\" data-mce-fragment=\"1\"\u003e\n\u003cdiv class=\"tm-data-left\" data-mce-fragment=\"1\"\u003e\n\u003cdiv class=\"tm-data-left-segment\" data-mce-fragment=\"1\"\u003e\n\u003cdiv class=\"tm-info-text-style\" data-mce-fragment=\"1\"\u003e\n\u003cstrong\u003eAuthor:\u003c\/strong\u003e \u003cspan data-mce-fragment=\"1\"\u003eAnne Saxelby\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"tm-info-text-style\" data-mce-fragment=\"1\"\u003e\n\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cp class=\"tm-info-text-style\" data-mce-fragment=\"1\"\u003e\u003cem\u003eFrom the publisher:\u003c\/em\u003e\u003c\/p\u003e\n\u003cdiv class=\"tm-info-text-style\" data-mce-fragment=\"1\"\u003e\n\u003cdiv class=\"tad-about-container\"\u003e\n\u003cp class=\"mb-4\"\u003eA fun and quirky guide to the essential rules for enjoying cheese, including tips on selecting and tasting different varieties, serving and pairing cheeses, as well as a brief history on cheese and a rundown of how cheeses are made.\u003c\/p\u003e\n\u003cp\u003eThis richly illustrated book from a lauded cheesemonger--perfect for all cheese fans, from newcomers to experts--teaches you how to make a stylish cheese platter, repurpose nibs and bits of leftover cheese into something delicious, and expand your cheese palate and taste cheeses properly. Alongside the history and fundamentals of cheese-making, you'll even learn why cheese is actually good for you (and doesn't make you fat!), find enlightenment on the great dairy debate--pasteurized versus not pasteurized--and improve your cheese vocabulary with a handy lexicon chart.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eClarkson Potter\/Ten Speed | Hardcover | 160 pages\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Penguin-Random House","offers":[{"title":"Default Title","offer_id":39510534881354,"sku":"","price":15.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0046\/0049\/6192\/products\/P1011664_2f504b9f-edf4-40ef-b93d-cae8d7b46899.jpg?v=1638124352"},{"product_id":"the-new-book-of-middle-eastern-food","title":"The New Book of Middle Eastern Food","description":"\u003ch2\u003eThe New Book of Middle Eastern Food\u003c\/h2\u003e\n\u003ch3\u003eThe Classic Cookbook, Expanded and Updated, with New Recipes and Contemporary Variations on Old Themes\u003c\/h3\u003e\n\u003cp\u003eby \u003cstrong\u003eClaudia Roden\u003c\/strong\u003e\u003cbr\u003e Published by \u003cstrong\u003eKnopf.\u003c\/strong\u003e\u003cbr\u003e \u003cb\u003eCover\u003c\/b\u003e: Hardcover\u003cbr\u003e \u003cb\u003ePages\u003c\/b\u003e: 528\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eFrom the Publisher\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eOriginally published in 1972 and hailed by James Beard as “a landmark in the field of cookery,” this new version represents the accumulation of the author’s years of extensive travel throughout the ever-changing landscape of the Middle East, gathering recipes and stories.\u003cbr\u003e\u003cbr\u003eNow featuring more than 800 recipes, including the aromatic variations that accent a dish and define the country of origin: fried garlic and cumin and coriander from Egypt, cinnamon and allspice from Turkey, sumac and tamarind from Syria and Lebanon, pomegranate syrup from Iran, preserved lemon and harissa from North Africa. Claudia Roden has worked out simpler approaches to traditional dishes, using healthier ingredients and time-saving methods without ever sacrificing any of the extraordinary flavor, freshness, and texture that distinguish the cooking of this part of the world.\u003cbr\u003e\u003cbr\u003eThroughout these pages she draws on all four of the region’s major cooking styles:\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eThe refined haute cuisine of Iran, based on rice exquisitely prepared and embellished with a range of meats, vegetables, fruits, and nuts\u003c\/li\u003e\n\u003cli\u003eArab cooking from Syria, Lebanon, and Jordan—at its finest today, and a good source for vegetable and bulgur wheat dishes\u003c\/li\u003e\n\u003cli\u003eThe legendary Turkish cuisine, with its kebabs, wheat and rice dishes, yogurt salads, savory pies, and syrupy pastries\u003c\/li\u003e\n\u003cli\u003eNorth African cooking, particularly the splendid fare of Morocco, with its heady mix of hot and sweet, orchestrated to perfection in its couscous dishes and tagines\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cbr\u003eFrom the tantalizing mezze—succulent bites of filled fillo crescents and cigars, chopped salads, and stuffed morsels, as well as tahina, chickpeas, and eggplant in their many guises—to the skewered meats and savory stews and hearty grain and vegetable dishes, here is a rich array of Middle Eastern cooking.\u003cbr\u003e\u003c\/p\u003e","brand":"Penguin-Random House","offers":[{"title":"Default Title","offer_id":39510534946890,"sku":"","price":55.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0046\/0049\/6192\/products\/P1011682_cb59a518-cf85-4485-827f-1c734de66cd2.jpg?v=1638124471"}],"url":"https:\/\/strataportland.com\/en-de\/collections\/books.oembed?page=26","provider":"Strata","version":"1.0","type":"link"}