{"title":"Cooking","description":"\u003cp\u003eElevate your culinary skills and discover new flavors with our Cooking collection. Explore a diverse range of cookbooks, from international cuisine and regional specialties to healthy living and dietary restrictions. Learn from renowned chefs, home cooks, and food writers who share their passion for food and inspire you to create delicious dishes. 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He cooked his first whole hog, a specialty of South Carolina barbecue, when he was just eleven years old. At the time, he was cooking at Scott's Bar-B-Q, his family's barbecue spot in Hemingway, South Carolina. Now, four decades later, he owns one of the country's most awarded and talked-about barbecue joints, Rodney Scott's Whole Hog BBQ in Charleston. \u003cp\u003e\u003c\/p\u003eIn this cookbook, co-written by award-winning writer Lolis Eric Elie, Rodney spills what makes his pit-smoked turkey, barbecued spare ribs, smoked chicken wings, hush puppies, Ella's Banana Puddin', and award-winning whole hog so special. Moreover, his recipes make it possible to achieve these special flavors yourself, whether you're a barbecue pro or a novice. From the ins and outs of building your own pit to poignant essays on South Carolinian foodways and traditions, this stunningly photographed cookbook is the ultimate barbecue reference. It is also a powerful work of storytelling. In this modern American success story, Rodney details how he made his way from the small town where he worked for his father in the tobacco fields and in the smokehouse, to the sacrifices he made to grow his family's business, and the tough decisions he made to venture out on his own in Charleston. \u003cp\u003e\u003c\/p\u003e\u003ci\u003eRodney Scott's World of BBQ\u003c\/i\u003e is an uplifting story that speaks to how hope, hard work, and a whole lot of optimism built a rich celebration of his heritage--and of unforgettable barbecue.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Rodney Scott, Lolis Eric Elie\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Clarkson Potter Publishers\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 03\/16\/2021\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 224\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.40lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 10.10h x 8.10w x 1.00d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781984826930\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003ePublishers Weekly\u003c\/i\u003e 12\/21\/2020\u003cbr\u003e\u003ci\u003eLibrary Journal\u003c\/i\u003e 01\/01\/2021 pg. 88\u003cbr\u003e\u003cp\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eRodney Scott \u003c\/b\u003eis the chef and coowner of Rodney Scott's BBQ in Charleston, South Carolina, Birmingham, Alabama, and Atlanta, Georgia. He has been featured in the Netflix series \u003ci\u003eChef's Table: BBQ, \u003c\/i\u003e on \u003ci\u003eThe Splendid Table, Parts Unknown, It's Alive, and Eater, \u003c\/i\u003e and in \u003ci\u003eThe New York Times \u003c\/i\u003eand \u003ci\u003eCondé Nast Traveler\u003c\/i\u003e, among other publications. He won the James Beard Award for Best Chef Southeast in 2018. Rodney lives outside of Charleston with his wife and son.\u003cbr\u003e\u003cb\u003e \u003c\/b\u003e\u003cbr\u003e\u003cb\u003eLolis Eric Elie \u003c\/b\u003eis a writer and filmmaker. 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Recipes include: \u003cul\u003e\n\u003cli\u003e\u003cb\u003eMolasses Bread in an Apple Juice Can\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eBeef and Bone Marrow Stock\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eKitchen Sink Salad\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eThanksgiving Stuffing Butternut Squash\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eSeven-Layer Dip (the Tallest You've Ever Seen)\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eLittleneck Clam Orecchiette\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003ePho Ga\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eSichuan Newfoundland Cod\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eDouble Beef Patty Melt with Gruyere and Molasses Bread\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eFish Sticks with Kewpie Tartar Sauce\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eSalt Crust Leg of Lamb and Yukon Golds with Creamed Spinach\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eTexas-Style Prime Rib\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eT-bone Steak and Fine Herb Chimichurri\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eLobster Thermidor with Bearnaise and Salt and Vinegar Chips\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eAnd over 100 more!\u003c\/b\u003e\u003c\/li\u003e\n\u003c\/ul\u003e Matty also offers his favorite desserts, like his wife Trish's Chocolate Chip Cookies and Creme Caramel. \u003cp\u003e\u003c\/p\u003e The home cook will be excited and delighted by Matty's bold style of cooking. 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Finish with a signature cocktail like Voodoo on the Bayou and desserts like Fresh Fried Beignets. \u003cp\u003e\u003c\/p\u003eWhat you hold in your hands is a collection of epic recipes and electric commentary like no other.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Jason Santos\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Page Street Publishing\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 03\/26\/2019\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 192\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.16lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 8.90h x 8.00w x 0.70d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781624146299\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003ePublishers Weekly\u003c\/i\u003e 02\/18\/2019\u003cbr\u003e\u003cp\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003eJason Santos is the executive chef and owner of Buttermilk \u0026amp; Bourbon, Abby Lane and Citrus \u0026amp; Salt. 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Harris has spent much of her life researching the food and foodways of the African Diaspora. \u003ci\u003eHigh on the Hog\u003c\/i\u003e is the culmination of years of her work, and the result is a most engaging history of African American cuisine. Harris takes the reader on a harrowing journey from Africa across the Atlantic to America, tracking the trials that the people and the food have undergone along the way. \u003cp\u003e\u003c\/p\u003eFrom chitlins and ham hocks to fried chicken and vegan soul, Harris celebrates the delicious and restorative foods of the African American experience and details how each came to form such an important part of African American culture, history, and identity. Although the story of African cuisine in America begins with slavery, \u003ci\u003eHigh on the Hog\u003c\/i\u003e ultimately chronicles a thrilling history of triumph and survival. The work of a masterful storyteller and an acclaimed scholar, Jessica B. Harris's \u003ci\u003eHigh on the Hog\u003c\/i\u003e fills an important gap in our culinary history.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Jessica B. Harris\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Bloomsbury USA\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 01\/24\/2012\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 304\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 0.70lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 8.10h x 5.40w x 0.90d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781608194506\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003eNew York Times Book Review\u003c\/i\u003e 02\/05\/2012 pg. 28\u003cbr\u003e\u003cp\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eJessica B. Harris\u003c\/b\u003e is the author of eleven cookbooks documenting the foods of the African Diaspora, including \u003ci\u003eThe Africa Cookbook\u003c\/i\u003e and\u003ci\u003e The Welcome Table\u003c\/i\u003e, and has written and lectured widely about the culture of Africa in the Americas. A professor at Queens College, CUNY, she also consults at Dillard University in New Orleans, where she founded the Institute for the Study of Culinary Cultures. She was recently inducted into the James Beard Foundation's Who's Who of Food and Beverage in America.\u003c\/p\u003e","brand":"Bloomsbury USA","offers":[{"title":"Default Title","offer_id":40808082145433,"sku":"9781608194506","price":20.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0572\/3367\/0297\/files\/img_d6d14950-53fd-4f14-b1f0-c7ebf3fbdb96.jpg?v=1724758770"},{"product_id":"the-noma-guide-to-fermentation-including-koji-kombuchas-shoyus-misos-vinegars-garums-lacto-ferments-and-black-fruits-and-vegetables-9781579657185","title":"The Noma Guide to Fermentation: Including Koji, Kombuchas, Shoyus, Misos, Vinegars, Garums, Lacto-Ferments, and Black Fruits and Vegetables by Redzepi, Ren?","description":"\u003cb\u003e\u003ci\u003eNew York Times\u003c\/i\u003e Bestseller\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003eNamed one of the Best Cookbooks of the Year by the \u003ci\u003eChicago Tribune, New York Times, Boston Globe, San Francisco Chronicle, Atlanta Journal-Constitution, Houston Chronicle, Esquire, GQ, Eater\u003c\/i\u003e, and more\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003eNamed one of the Best Cookbooks to Give as Gifts by \u003ci\u003eFood \u0026amp; Wine, Bon App tit, Esquire, Field \u0026amp; Stream, New York Magazine's The Strategist, The Daily Beast, Eater, Vogue, Business Insider, GQ, Epicurious\u003c\/i\u003e, and more\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003e\"An indispensable manual for home cooks and pro chefs.\" --\u003ci\u003eWired\u003c\/i\u003e\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eAt Noma--four times named the world's best restaurant--every dish includes some form of fermentation, whether it's a bright hit of vinegar, a deeply savory miso, an electrifying drop of garum, or the sweet intensity of black garlic. Fermentation is one of the foundations behind Noma's extraordinary flavor profiles. \u003cp\u003e\u003c\/p\u003e Now Ren  Redzepi, chef and co-owner of Noma, and David Zilber, the chef who runs the restaurant's acclaimed fermentation lab, share never-before-revealed techniques to creating Noma's extensive pantry of ferments. And they do so with a book conceived specifically to share their knowledge and techniques with home cooks. With more than 500 step-by-step photographs and illustrations, and with every recipe approachably written and meticulously tested, \u003ci\u003eThe Noma Guide to Fermentation\u003c\/i\u003e takes readers far beyond the typical kimchi and sauerkraut to include koji, kombuchas, shoyus, misos, lacto-ferments, vinegars, garums, and black fruits and vegetables. And--perhaps even more important--it shows how to use these game-changing pantry ingredients in more than 100 original recipes. \u003cp\u003e\u003c\/p\u003e Fermentation is already building as the most significant new direction in food (and health). With \u003ci\u003eThe Noma Guide to Fermentation\u003c\/i\u003e, it's about to be taken to a whole new level.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Ren? Redzepi, David Zilber\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Artisan Publishers\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 10\/16\/2018\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 456\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.56lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 10.10h x 7.80w x 1.60d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781579657185\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003ePublishers Weekly\u003c\/i\u003e 10\/01\/2018\u003cbr\u003e\u003cp\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eRené Redzepi\u003c\/b\u003e is the chef and co-owner of Noma in Copenhagen, four times recognized as the world's best by the World's 50 Best Restaurants. Redzepi has twice appeared on the cover of \u003ci\u003eTime\u003c\/i\u003e magazine (and been named one of \u003ci\u003eTime'\u003c\/i\u003es 100 Most Influential People in the World); been featured in publications from the \u003ci\u003eNew York Times\u003c\/i\u003e to \u003ci\u003eWired\u003c\/i\u003e; and been profiled in two feature-length documentaries and countless national and international media outlets. His first book, \u003ci\u003eNoma: Time and Place in Nordic Cuisine\u003c\/i\u003e, was an IACP and James Beard Award winner. He is also the author of \u003ci\u003eA Work in Progress\u003c\/i\u003e. He lives with his wife, Nadine Levy Redzepi, and their three children. Find him on Instagram @reneredzepinoma and @nomacph. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003eDavid Zilber\u003c\/b\u003e is a chef and photographer who hails from Toronto, Canada. He has cooked from coast to coast across North America, most notably as a sous-chef at Hawksworth Restaurant in Vancouver. He has worked at Noma since 2014 and has served as director of its fermentation lab since 2016. He enjoys Jamaican patties and quantum physics. Find him on Instagram @david_zilber.","brand":"Artisan Publishers","offers":[{"title":"Default Title","offer_id":40808115896473,"sku":"9781579657185","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0572\/3367\/0297\/files\/img_124a8cf0-bca8-4943-aa26-acb31af1961f.jpg?v=1724745882"},{"product_id":"cravings-recipes-for-all-the-food-you-want-to-eat-a-cookbook-9781101903919","title":"Cravings: Recipes for All the Food You Want to Eat: A Cookbook by Teigen, Chrissy","description":"Maybe she's on a photo shoot in Zanzibar. Maybe she's making people laugh on TV. But all Chrissy Teigen really wants to do is talk about dinner. Or breakfast. Lunch gets some love, too. \u003cp\u003e\u003c\/p\u003e For years, she's been collecting, cooking, and Instagramming her favorite recipes, and here they are: from breakfast all day to John's famous fried chicken with spicy honey butter to her mom's Thai classics. \u003cp\u003e\u003c\/p\u003e Salty, spicy, saucy, and fun as sin (that's the food, but that's Chrissy, too), these dishes are for family, for date night at home, for party time, and for a few life-sucks moments (salads). You'll learn the importance of chili peppers, the secret to cheesy-cheeseless eggs, and life tips like how to use bacon as a home fragrance, the single best way to wake up in the morning, and how not to overthink men or Brussels sprouts. Because for Chrissy Teigen, cooking, eating, life, and love are one and the same.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Chrissy Teigen, Adeena Sussman\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Clarkson Potter Publishers\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 02\/23\/2016\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 240\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.35lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 10.10h x 8.10w x 0.90d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781101903919\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003ePublishers Weekly\u003c\/i\u003e 02\/01\/2016\u003cbr\u003e\u003ci\u003eLibrary Journal\u003c\/i\u003e 02\/15\/2016 pg. 127\u003cbr\u003e\u003ci\u003ePeople Weekly\u003c\/i\u003e 03\/07\/2016 pg. 80\u003cbr\u003e\u003ci\u003eBooklist\u003c\/i\u003e 04\/01\/2016 pg. 16\u003cbr\u003e\u003cp\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eChrissy Teigen\u003c\/b\u003e is a two-time bestselling cookbook author. She lives in Los Angeles with her husband John Legend, two children, and three dogs.\u003c\/p\u003e","brand":"Clarkson Potter Publishers","offers":[{"title":"Default Title","offer_id":40808124514457,"sku":"9781101903919","price":29.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0572\/3367\/0297\/files\/img_e71d1cc8-246c-4f41-9a1f-947a3896c747.jpg?v=1724745808"},{"product_id":"jubilee-recipes-from-two-centuries-of-african-american-cooking-a-cookbook-9781524761738","title":"Jubilee: Recipes from Two Centuries of African American Cooking: A Cookbook by Tipton-Martin, Toni","description":"\u003cb\u003e\"A celebration of African American cuisine right now, in all of its abundance and variety.\"--Tejal Rao, \u003ci\u003eThe New York Times\u003c\/i\u003e\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003e\u003cb\u003eJAMES BEARD AWARD WINNER -\u003c\/b\u003e IACP AWARD WINNER - IACP BOOK OF THE YEAR - \u003cb\u003eTONI TIPTON-MARTIN NAMED THE 2021 JULIA CHILD AWARD RECIPIENT\u003c\/b\u003e \u003c\/b\u003e\u003cp\u003e\u003c\/p\u003eNAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY \u003ci\u003eThe New York Times Book Review \u003c\/i\u003e- \u003ci\u003eThe New Yorker - \u003c\/i\u003eNPR - \u003ci\u003eChicago Tribune\u003c\/i\u003e - \u003ci\u003eThe Atlantic \u003c\/i\u003e- \u003ci\u003eBuzzFeed \u003c\/i\u003e- \u003ci\u003eFood52\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e Throughout her career, Toni Tipton-Martin has shed new light on the history, breadth, and depth of African American cuisine. She's introduced us to black cooks, some long forgotten, who established much of what's considered to be our national cuisine. After all, if Thomas Jefferson introduced French haute cuisine to this country, who do you think actually cooked it? \u003cp\u003e\u003c\/p\u003e In \u003ci\u003eJubilee, \u003c\/i\u003eTipton-Martin brings these masters into our kitchens. Through recipes and stories, we cook along with these pioneering figures, from enslaved chefs\u2028 to middle- and upper-class writers and entrepreneurs. With more than 100 recipes, from classics such as \u003cb\u003eSweet Potato Biscuits\u003c\/b\u003e, \u003cb\u003eSeafood Gumbo\u003c\/b\u003e, \u003cb\u003eButtermilk Fried Chicken\u003c\/b\u003e, and \u003cb\u003ePecan Pie with Bourbon\u003c\/b\u003e to lesser-known but even more decadent dishes like \u003cb\u003eBourbon \u0026amp; Apple Hot Toddies\u003c\/b\u003e, \u003cb\u003eSpoon Bread\u003c\/b\u003e, and \u003cb\u003eBaked Ham Glazed with Champagne\u003c\/b\u003e, \u003ci\u003eJubilee \u003c\/i\u003epresents techniques, ingredients, and dishes that show the roots of African American cooking--deeply beautiful, culturally diverse, fit for celebration. \u003cp\u003e\u003c\/p\u003e\u003cb\u003ePraise for \u003ci\u003eJubilee\u003c\/i\u003e\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\"There are precious few feelings as nice as one that comes from falling in love with a cookbook. . . . New techniques, new flavors, new narratives--everything so thrilling you want to make the recipes over and over again . . . this has been my experience with Toni Tipton-Martin's \u003ci\u003eJubilee.\u003c\/i\u003e\"\u003cb\u003e--Sam Sifton, \u003c\/b\u003e \u003cb\u003e\u003ci\u003eThe New York Times\u003c\/i\u003e\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\"Despite their deep roots, the recipes--even the oldest ones--feel fresh and modern, a testament to the essentiality of African-American gastronomy to all of American cuisine.\"\u003cb\u003e--\u003ci\u003eThe New Yorker\u003c\/i\u003e \u003c\/b\u003e\u003cp\u003e\u003c\/p\u003e\"\u003ci\u003eJubilee\u003c\/i\u003e is part-essential history lesson, part-brilliantly researched culinary artifact, and wholly functional, not to mention deeply delicious.\"\u003cb\u003e--\u003ci\u003eKitchn\u003c\/i\u003e\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003e\"Tipton-Martin has given us the gift of a clear view of the generosity of the black hands that have flavored and shaped American cuisine for over two centuries.\"\u003cb\u003e--\u003ci\u003eTaste\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Toni Tipton-Martin\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Clarkson Potter Publishers\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 11\/05\/2019\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 320\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.82lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 10.10h x 8.10w x 1.00d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781524761738\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003ePublishers Weekly\u003c\/i\u003e 09\/16\/2019\u003cbr\u003e\u003ci\u003eBooklist\u003c\/i\u003e 10\/01\/2019 pg. 20\u003cbr\u003e\u003ci\u003eLibrary Journal\u003c\/i\u003e 12\/01\/2019 pg. 104\u003cbr\u003e\u003cp\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eToni Tipton-Martin\u003c\/b\u003e is a culinary journalist and community activist and the author of the James Beard Award-winning \u003ci\u003eThe Jemima Code\u003c\/i\u003e. Her collection of more than three hundred African American cookbooks has been exhibited at the James Beard House, and she has twice been invited to the White House to participate in First Lady Michelle Obama's programs to raise a healthier generation of kids. Tipton-Martin is a founding member of the Southern Foodways Alliance and Foodways Texas. In 2021, she was named the Julia Child Award recipient.\u003c\/p\u003e","brand":"Clarkson Potter Publishers","offers":[{"title":"Default Title","offer_id":40808125989017,"sku":"9781524761738","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0572\/3367\/0297\/files\/img_c55111d9-9894-4e9c-8225-5cabe140443d.jpg?v=1724745790"},{"product_id":"vegetable-kingdom-the-abundant-world-of-vegan-recipes-9780399581045","title":"Vegetable Kingdom: The Abundant World of Vegan Recipes by Terry, Bryant","description":"\u003cb\u003eNAACP IMAGE AWARD WINNER - \"Phenomenal . . . transforms the kitchen into a site for creating global culinary encounters, this time inviting us to savor Afro-Asian vegan creations.\"--Angela Y. Davis, distinguished professor emerita at the University of California Santa Cruz \u003c\/b\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003eJAMES BEARD AWARD NOMINEE -\u003c\/b\u003e IACP AWARD FINALIST - ONE OF THE BEST COOKBOOKS OF THE YEAR: \u003ci\u003eThe New Yorker, \u003c\/i\u003e \u003ci\u003eThe Washington Post, \u003c\/i\u003e \u003ci\u003eVogue, \u003c\/i\u003e \u003ci\u003eSan Francisco Chronicle, \u003c\/i\u003e \u003ci\u003eForbes, \u003c\/i\u003e \u003ci\u003eFood \u0026amp; Wine, \u003c\/i\u003e \u003ci\u003eSalon, \u003c\/i\u003e \u003ci\u003eGarden \u0026amp; Gun, \u003c\/i\u003e \u003ci\u003eDelish, \u003c\/i\u003e \u003ci\u003eEpicurious\u003c\/i\u003e \u003cp\u003e\u003c\/p\u003eMore than 100 beautifully simple recipes that teach you the basics of a great vegan meal centered on real food, not powders or meat substitutes--from the James Beard Award-winning chef and author of \u003ci\u003eAfro-Vegan\u003c\/i\u003e \u003cp\u003e\u003c\/p\u003eFood justice activist and author Bryant Terry breaks down the fundamentals of plant-based cooking in \u003ci\u003eVegetable Kingdom\u003c\/i\u003e, showing you how to make delicious meals from popular vegetables, grains, and legumes. 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. \u003cp\u003e\u003c\/p\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. With beautiful imagery and classic design, \u003ci\u003eVegetable Kingdom\u003c\/i\u003e is an invaluable tool for plant-based cooking today. \u003cp\u003e\u003c\/p\u003e\u003cb\u003ePraise for \u003ci\u003eVegetable Kingdom\u003c\/i\u003e\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\"In the great Black American tradition of the remix and doing what you can with what you got, my friend Bryant Terry goes hard at vegetables with a hip-hop eye and a Southern grandmama's nature. To paraphrase Maya Angelou, Bryant wants us to know that once we know vegetables better, we will cook vegetables better. He ain't lyin'.\"\u003cb\u003e--W. Kamau Bell, comedian, author, and host of the Emmy Award-winning series \u003ci\u003eUnited Shades of America\u003c\/i\u003e\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\"[Terry's] perspective is casual and family-oriented, and the book feels personal and speaks to a wide swath of cooks . . . each dish comes with a recommended soundtrack, completing his mission to provide an immersive, joyful experience.\"\u003cb\u003e--\u003ci\u003ePublishers Weekly\u003c\/i\u003e (starred review)\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Bryant Terry\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Ten Speed Press\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 02\/11\/2020\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 256\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.32lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 10.10h x 8.20w x 1.00d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780399581045\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003eBooklist\u003c\/i\u003e 12\/01\/2019 pg. 12\u003cbr\u003e\u003ci\u003ePublishers Weekly\u003c\/i\u003e 12\/02\/2019\u003cbr\u003e\u003ci\u003eLibrary Journal\u003c\/i\u003e 02\/01\/2020 pg. 110\u003cbr\u003e\u003cp\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eBryant Terry\u003c\/b\u003e is a James Beard Award-winning chef and educator and the author of \u003ci\u003eAfro-Vegan\u003c\/i\u003e. He is renowned for his activism and efforts to create a healthy, equitable, and sustainable food system. He is currently in his fifth year as 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\u003e New York Times\u003c\/i\u003e, \u003ci\u003eWashington Post\u003c\/i\u003e, and \u003ci\u003eSan Francisco Chronicle\u003c\/i\u003e, and on NPR's \u003ci\u003eAll Things Considered\u003c\/i\u003e.\u003ci\u003e San 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","brand":"Ten Speed Press","offers":[{"title":"Default Title","offer_id":40808133558425,"sku":"9780399581045","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0572\/3367\/0297\/files\/img_1d07a38c-ffb9-4849-b13e-908baa1787ef.jpg?v=1724745667"},{"product_id":"mediterranean-diet-for-beginners-the-complete-guide-40-delicious-recipes-7-day-diet-meal-plan-and-10-tips-for-success-9781623151256","title":"The Mediterranean Diet for Beginners: The Complete Guide - 40 Delicious Recipes, 7-Day Diet Meal Plan, and 10 Tips for Success by Callisto Publishing","description":"\u003cp\u003e\u003cstrong\u003eLearn to eat well, and live well, with this true beginner's guide to the Mediterranean diet\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eRenowned for its health benefits, the Mediterranean diet promotes a cultural tradition that focuses on fresh, natural ingredients for every meal. The disease-fighting antioxidants and omega-3s found in the nutrient-rich foods central to the diet help promote: \u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eHeart health\u003c\/li\u003e\n\u003cli\u003eWeight management\u003c\/li\u003e\n\u003cli\u003eBone health\u003c\/li\u003e\n\u003cli\u003eCognitive decline prevention\u003c\/li\u003e\n\u003cli\u003eReduction of stroke risk\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cem\u003eThe Mediterranean Diet for Beginners\u003c\/em\u003e eases you into new eating habits with an overview of the Mediterranean diet and lifestyle, 40 introductory recipes, and a sample 7-day meal plan: from a breakfast of crisp, refreshing melon and berries in a Summer Day Fruit Salad to the smoky flake and tangy creaminess of Dilly Baked Salmon for dinner with lightly sweet Homemade Biscotti to finish--and that's just a single day!\u003c\/p\u003e\u003cp\u003eOther diet cookbooks overwhelm beginners with too much information and too many recipes. \u003cem\u003eThe Mediterranean Diet for Beginners\u003c\/em\u003e is the perfect mix of insight and recipes to start your journey to healthier living.\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Callisto Publishing\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Callisto\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 04\/05\/2013\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 80\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 0.65lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.10h x 7.40w x 0.40d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781623151256","brand":"Callisto","offers":[{"title":"Default Title","offer_id":40808135983257,"sku":"9781623151256","price":9.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0572\/3367\/0297\/files\/img_90848885-f002-470d-9a77-eca8dc1a3c05.jpg?v=1724745641"},{"product_id":"on-food-and-cooking-the-science-and-lore-of-the-kitchen-9780684800011","title":"On Food and Cooking: The Science and Lore of the Kitchen by McGee, Harold","description":"\u003cb\u003eA kitchen classic for over 35 years, and hailed by \u003ci\u003eTime\u003c\/i\u003e magazine as \"a minor masterpiece\" when it first appeared in 1984, \u003ci\u003eOn Food and Cooking \u003c\/i\u003eis the bible which food lovers and professional chefs worldwide turn to for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eFor its twentieth anniversary, Harold McGee prepared a new, fully revised and updated edition of \u003ci\u003eOn Food and Cooking\u003c\/i\u003e. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new \u003ci\u003eOn Food and Cooking\u003c\/i\u003e provides countless eye-opening insights into food, its preparation, and its enjoyment. \u003cp\u003e\u003c\/p\u003e\u003ci\u003eOn Food and Cooking\u003c\/i\u003e pioneered the translation of technical food science into cook-friendly kitchen science and helped birth the inventive culinary movement known as \"molecular gastronomy.\" Though other books have been written about kitchen science, \u003ci\u003eOn Food and Cooking \u003c\/i\u003eremains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques. \u003cp\u003e\u003c\/p\u003eAmong the major themes addressed throughout the new edition are: \u003cbr\u003e - Traditional and modern methods of food production and their influences on food quality\u003cbr\u003e - The great diversity of methods by which people in different places and times have prepared the same ingredients\u003cbr\u003e - Tips for selecting the best ingredients and preparing them successfully\u003cbr\u003e - The particular substances that give foods their flavors, and that give us pleasure\u003cbr\u003e - Our evolving knowledge of the health benefits and risks of foods \u003cp\u003e\u003c\/p\u003e\u003ci\u003eOn Food and Cooking\u003c\/i\u003e is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. 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Chile-fired rubs, citrusy marinades, buttery bastes, pack-a-wallop sauces, plus mops. slaters, sambals, and chutneys--this cornucopia of more than 200 recipes draws on irresistible Thai, Mexican, Indian, Cajun, Jamaican, Italian, and French cuisines, plus those big flavor building blocks from America's barbecue belt. Barbecue Hall of Famer Steven Raichlen shows how to add the expert touch to every dish in your repertoire, from transforming a simple steak to electrifying an exotic kebab. 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This complete guide, from the proprietors of Kombucha Kamp, shows you how to do it from start to finish, with illustrated step-by-step instructions and troubleshooting tips. 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It's a treasure map.\"--Samin Nosrat, author of \u003ci\u003eSalt, Fat, Acid, Heat\u003c\/i\u003e\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003eNAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY \u003ci\u003eSan Francisco Chronicle \u003c\/i\u003e- NPR - \u003ci\u003eEpicurious \u003c\/i\u003e- \u003ci\u003eNewsday \u003c\/i\u003e- KCRW's \u003ci\u003eGood Food \u003c\/i\u003e- \u003ci\u003eThe Fader \u003c\/i\u003e- \u003ci\u003eAmerican Express Essentials\u003c\/i\u003e\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eAlison Roman's Salted Butter and Chocolate Chunk Shortbread\u003cb\u003e \u003c\/b\u003emade her Instagram-famous. But all of the recipes in \u003ci\u003eDining In\u003c\/i\u003e have one thing in common: they make even the most oven-phobic or restaurant-crazed person want to stay home and cook. They prove that casual doesn't have to mean boring, simple doesn't have to be uninspired, and that more steps or ingredients don't always translate to a better plate of food. \u003cp\u003e\u003c\/p\u003eVegetable-forward but with an affinity for a mean steak and a deep regard for fresh fish, \u003ci\u003eDining In\u003c\/i\u003e is\u003ci\u003e \u003c\/i\u003eall about building flavor and saving time. Alison's ingenuity seduces seasoned cooks, while her warm, edgy writing makes these recipes practical and approachable enough for the novice. 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It's filled with recipes that are both unique and approachable. Reading it, you'll find yourself thinking 'I would have never thought of making this but I want to make it right now.'\"\u003cb\u003e--\u003ci\u003eBuzzFeed\u003c\/i\u003e\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\"\u003ci\u003eDining In\u003c\/i\u003e is exactly how I want to cook: with bright, fresh flavors, minimal technique, and no pretense. This isn't just a bunch of great recipes, but a manifesto on how one original, opinionated home cook sees the world.\"\u003cb\u003e--Amanda Hesser, co-founder, \u003ci\u003eFood52\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Alison Roman\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Clarkson Potter Publishers\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 10\/24\/2017\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 304\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.78lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 10.10h x 8.20w x 1.00d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780451496997\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003ePublishers Weekly\u003c\/i\u003e 08\/07\/2017\u003cbr\u003e\u003ci\u003eLibrary Journal\u003c\/i\u003e 12\/01\/2017 pg. 119\u003cbr\u003e\u003cp\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eAlison Roman\u003c\/b\u003e is a New York-based cook, writer, and author of the \u003ci\u003eNew York Times\u003c\/i\u003e bestselling cookbooks \u003ci\u003eNothing Fancy\u003c\/i\u003e and \u003ci\u003eDining In\u003c\/i\u003e. 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This is food that makes you feel invincible.\" --\u003ci\u003eNew York Times Book Review\u003c\/i\u003e\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e Eating whole foods can transform a diet, and mastering the art of cooking these foods can be easy with the proper techniques and strategies. In 20 chapters, Chaplin shares ingenious recipes incorporating the foods that are key to a healthy diet: seeds and nuts, fruits and vegetables, whole grains, and other plant-based foods. Chaplin offers her secrets for eating healthy every day: mastering some key recipes and reliable techniques and then varying the ingredients based on the occasion, the season, and what you're craving. Once the reader learns one of Chaplin's base recipes, whether for gluten-free muffins, millet porridge, or baked marinated tempeh, the ways to adapt and customize it are endless: change the fruit depending on the season, include nuts or seeds for extra protein, or even change the dressing or flavoring to keep a diet varied. 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Her approach to food is inspired by nature and the healing benefits of whole food ingredients and has been driven, in part, by her rural upbringing in Northern New South Wales, Australia; her experiences cooking in different cities around the world; and her position as the former executive chef at New York's renowned vegan restaurant Angelica Kitchen. Chaplin is a teacher, consultant, recipe developer, and personal chef. Her recipes have been featured in the\u003ci\u003e Wall Street Journal, \u003c\/i\u003e the\u003ci\u003e Washington Post, Vogue, \u003c\/i\u003e the\u003ci\u003e Guardian, \u003c\/i\u003e and \u003ci\u003eMartha Stewart Living, \u003c\/i\u003e among other publications. Chaplin divides her time between Brooklyn and upstate New York. Find her on Instagram @amychaplin. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e ","brand":"Artisan Publishers","offers":[{"title":"Default Title","offer_id":40808268202137,"sku":"9781579658021","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0572\/3367\/0297\/files\/img_c2bf71a1-86a5-4737-8045-8b0a62c9d0db.jpg?v=1724744195"},{"product_id":"franklin-barbecue-a-meat-smoking-manifesto-a-cookbook-9781607747208","title":"Franklin Barbecue: A Meat-Smoking Manifesto [A Cookbook] by Franklin, Aaron","description":"\u003cb\u003e\u003cb\u003e\u003ci\u003eNEW YORK TIMES \u003c\/i\u003eBESTSELLER - \u003c\/b\u003eA complete meat and brisket-cooking education from the country's most celebrated pitmaster and owner of the wildly popular Austin restaurant Franklin Barbecue.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eWhen Aaron Franklin and his wife, Stacy, opened up a small barbecue trailer on the side of an Austin, Texas, interstate in 2009, they had no idea what they'd gotten themselves into. 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Plug it in and don't look back! \u003cp\u003e\u003c\/p\u003e\u003cb\u003eIncludes recipes for: \u003c\/b\u003e\u003cul\u003e\n\u003cli\u003eBeef Barbacoa Tacos\u003c\/li\u003e\n\u003cli\u003eLemon-Chocolate Bread Pudding\u003c\/li\u003e\n\u003cli\u003eFrench Onion Soup\u003c\/li\u003e\n\u003cli\u003eTender Pressure-Cooker Pork Shoulder\u003c\/li\u003e\n\u003c\/ul\u003ePlus: convert your favorite recipes for the Instant Pot! \u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Daniel Shumski\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Workman Publishing\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 03\/17\/2020\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 296\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.49lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 8.70h x 8.30w x 0.70d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781523502066\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003ePublishers Weekly\u003c\/i\u003e 09\/04\/2017\u003cbr\u003e\u003ci\u003eLibrary Journal\u003c\/i\u003e 12\/01\/2017\u003cbr\u003e\u003ci\u003eShelf Awareness\u003c\/i\u003e 11\/28\/2017\u003cbr\u003e\u003cp\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003eDaniel Shumski, author of\u003ci\u003e Will It Waffle?\u003c\/i\u003e and \u003ci\u003eWill It Skillet!\u003c\/i\u003e, is a writer and editor who has hunted ramen in Tokyo for the \u003ci\u003eWashington Post\u003c\/i\u003e and tracked down ice cream in Buenos Aires for the \u003ci\u003eLos Angeles Times\u003c\/i\u003e. He lives in Montreal. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e","brand":"Workman Publishing","offers":[{"title":"Default Title","offer_id":43655516618905,"sku":"9781523502066","price":18.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0572\/3367\/0297\/files\/img_ff4ddfdc-d350-449d-ae49-545d88566385.jpg?v=1724742891"},{"product_id":"zo-bakes-cakes-everything-you-need-to-know-to-make-your-favorite-layers-bundts-loaves-and-more-a-baking-book-9781984857361","title":"Zoë Bakes Cakes: Everything You Need to Know to Make Your Favorite Layers, Bundts, Loaves, and More [A Baking Book] by François, Zoë","description":"\u003cb\u003e\u003cb\u003eIACP AWARD WINNER - \u003c\/b\u003eThe expert baker and bestselling author behind the Magnolia Network original series \u003ci\u003eZoë Bakes\u003c\/i\u003e explores her favorite dessert--cakes!--with more than 85 recipes to create flavorful and beautiful layers, loafs, Bundts, and more.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003e\"Zoë's relentless curiosity has made her an artist in the truest sense of the word.\"--Joanna Gaines, co-founder of Magnolia\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003eNAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY \u003ci\u003eTIME OUT \u003c\/i\u003e\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eCake is the ultimate symbol of celebration, used to mark birthdays, weddings, or even just a Tuesday night. In \u003ci\u003eZoë Bakes Cakes\u003c\/i\u003e, bestselling author and expert baker Zoë François demystifies the craft of cakes through more than eighty-five simple and straightforward recipes. Discover treats such as Coconut-Candy Bar Cake, Apple Cake with Honey-Bourbon Glaze, and decadent Chocolate Devil's Food Cake. With step-by-step photo guides that break down baking fundamentals--like creaming butter and sugar--and Zoë's expert knowledge to guide you, anyone can make these delightful creations. \u003cp\u003e\u003c\/p\u003eFeaturing everything from Bundt cakes and loaves to a beautifully layered wedding confection, Zoë shows you how to celebrate any occasion, big or small, with delicious homemade cake.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Zoë François\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Ten Speed Press\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 03\/16\/2021\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 272\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.20lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.60h x 8.60w x 1.10d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781984857361\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003ePublishers Weekly\u003c\/i\u003e 03\/15\/2021\u003cbr\u003e\u003cp\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eZoë François\u003c\/b\u003e studied art at the University of Vermont while also founding a cookie company as a way to earn extra money. She then traveled throughout Europe, tasting pastries along the way, and later studied at the Culinary Institute of America in New York. Since then she has been a pastry chef at several Twin Cities restaurants and has worked repeatedly with Andrew Zimmern. Together with Jeff Hertzberg she wrote the book \u003ci\u003eArtisan Bread in Five Minutes a Day\u003c\/i\u003e, which turned into a bestselling series. She created the Zoë Bakes website in order to share her passion for pastry. She lives in Minneapolis with her husband, Graham, and two sons, her best creations yet!\u003c\/p\u003e","brand":"Ten Speed Press","offers":[{"title":"Default Title","offer_id":43655515603097,"sku":"9781984857361","price":32.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0572\/3367\/0297\/files\/img_d5f1c9ac-9304-4210-b53a-821cbafe0a87.jpg?v=1724742767"},{"product_id":"everyday-instant-pot-great-recipes-to-make-for-any-meal-in-your-electric-pressure-cooker-9781681884455","title":"Everyday Instant Pot: Great Recipes to Make for Any Meal in Your Electric Pressure Cooker by Mersel, Alexis","description":"\u003cb\u003eFrom nutritious breakfasts to decadent desserts, \u003ci\u003eEveryday Instant Pot\u003c\/i\u003e --authorized by Instant Pot--presents a go-to collection of delicious, well-tested recipes for anytime cooking with an electric pressure cooker. \u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eThe Instant Pot has become an instant classic, a must-have item for home cooks everywhere. \u003ci\u003eEveryday Instant Pot\u003c\/i\u003e presents an indispensable collection of well-curated recipes that are easy to follow and yield delicious, consistent results. From comforting classics like One-Pot Bolognese, French Dip Sandwiches, and Texas Beef Chili, to lighter fare such as chicken braised with citrus and olives, gingery salmon, and zesty and bright wild rice salad, you'll find plenty of inspiration for getting the most out of your pressure cooker. \u003cp\u003e\u003c\/p\u003eThe well-tested recipes include all the basics--like yogurt, eggs, jam, rice, beans--as well as dishes for every meal of the day. You'll learn the fundamentals and benefits of cooking various cuts of meat--such as pork shoulder, chicken thighs, or beef chuck--in an Instant Pot. Along with a basic cooking method for each cut as well as a selection of flavor profiles--such as Korean, Mexican, Indian, Thai, and Mediterranean--that work well with it and suggestions for serving. With this comprehensive \"building block\" approach, and collection of inspiring recipes to draw on, you'll become an Instant Pot expert in no time. \u003cp\u003e\u003c\/p\u003eRecipe List: \u003cp\u003e\u003c\/p\u003e\u003cb\u003eBreakfast \u0026amp; Basics: \u003c\/b\u003e\u003cbr\u003e Breakfast Quinoa\u003cbr\u003e Steel-Cut Oats (w\/ variations: apple cinnamon; chocolate; banana maple)\u003cbr\u003e Yogurt\u003cbr\u003e Hard\/soft-boiled eggs\u003cbr\u003e Baked Eggs with Spinach \u0026amp; Ham\u003cbr\u003e Jam\u003cbr\u003e Baked French Toast\u003cbr\u003e Prosciutto, Potato \u0026amp; White Cheddar Frittata\u003cbr\u003e Rice (white rice; brown rice; wild rice)\u003cbr\u003e Hummus\u003cbr\u003e Polenta\u003cbr\u003e Creamy Mashed Potatoes (buttermilk; Cheddar; horseradish, sour cream; Irish-style)\u003cbr\u003e White beans; Black beans; Chickpeas; Lentils\u003cbr\u003e Chicken stock; Vegetable stock; Beef stock\u003cbr\u003e Bone broth \u003cp\u003e\u003c\/p\u003e\u003cb\u003eMain Dishes: \u003c\/b\u003e\u003cbr\u003e \u003cb\u003e\u003ci\u003eBeef\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e Maple-Bourbon Short Ribs\u003cbr\u003e Korean-Style Sesame Short Ribs\u003cbr\u003e BBQ Brisket Sandwiches\u003cbr\u003e French Dip Sandwiches\u003cbr\u003e Beef \u0026amp; Broccoli\u003cbr\u003e Barbacoa Tacos\u003cbr\u003e Meatballs \u0026amp; Tomato Sauce (with Spaghetti Squash)\u003cbr\u003e One-Pot Pasta with Bolognese \u003cp\u003e\u003c\/p\u003e\u003cb\u003e\u003ci\u003ePork\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e Five-Spice Pork Ribs\u003cbr\u003e Pulled Pork \u0026amp; Green Chile Tamales\u003cbr\u003e Sweet \u0026amp; Spicy Mexican Chile Carnitas (with salsa verde)\u003cbr\u003e Beer (or cider) Braised Pork Sausages (serve with mashed potatoes)\u003cbr\u003e Jambalaya with Andouille Sausage \u003cp\u003e\u003c\/p\u003e\u003cb\u003e\u003ci\u003ePoultry\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e Thai Green Chicken Curry\u003cbr\u003e Burmese-Style Noodles with Chicken \u0026amp; Coconut\u003cbr\u003e Pulled Chicken Sliders (with kale \u0026amp; cabbage slaw)\u003cbr\u003e Chicken Adobo Burrito Bowls\u003cbr\u003e Butter Chicken with Cauliflower \u0026amp; Brown Rice\u003cbr\u003e Braised Chicken with Fennel, Oranges \u0026amp; Olives\u003cbr\u003e Turkey Breasts and Stuffing \u003cp\u003e\u003c\/p\u003e\u003cb\u003e\u003ci\u003eFish \u0026amp; Vegetarian\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e Braised Salmon with Lemon \u0026amp; Ginger\u003cbr\u003e Indian Fish Curry\u003cbr\u003e Chorizo \u0026amp; Seafood Paella\u003cbr\u003e Risotto (lemon \u0026amp; basil; artichoke \u0026amp; spinach)\u003cbr\u003e Cheddar \u0026amp; Gruyere Mac-n-Cheese\u003cbr\u003e Artichokes Stuffed with Bread Crumbs \u0026amp; Pancetta\u003cbr\u003e Zesty Wild Rice Salad\u003cbr\u003e Vegetable Ragout \u003cp\u003e\u003c\/p\u003e\u003cb\u003e\u003ci\u003eSoups \u0026amp; Stews\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e Chicken Pho with Lemongrass \u0026amp; Bok Choy\u003cbr\u003e Smoky Seafood Chowder\u003cbr\u003e Lentil \u0026amp; Vegetable Dahl\u003cbr\u003e Curried Cauliflower Soup\u003cbr\u003e Fully Loaded Baked Potato Soup\u003cbr\u003e Tom Ka Soup\u003cbr\u003e Pork Ramen\u003cbr\u003e Chicken-Tortilla Soup\u003cbr\u003e White Bean Cassoulet with Sausage \u0026amp; Bacon\u003cbr\u003e Texas Beef Chili\u003cbr\u003e Pot Roast\/Boeuf Bourguignon \u003cp\u003e\u003c\/p\u003e\u003cb\u003e\u003ci\u003eDessert\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e Salted Dark Chocolate Peanut Butter Swirl Pots de Crème\u003cbr\u003e Coconut Rice Pudding with Toasted Pistachios\u003cbr\u003e Meyer Lemon-Gingersnap Cheesecake\u003cbr\u003e Apple-Cinnamon \u0026amp; Raisin Bread Pudding\u003cbr\u003e Coffee Crème Brulée\u003cbr\u003e Fudge Brownie Cake \u003cp\u003e\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Alexis Mersel\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Weldon Owen\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 11\/27\/2018\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 144\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.40lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.00h x 7.70w x 0.70d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781681884455\u003cbr\u003e\u003cp\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003eAlexis Mersel is a writer, editor, and taco lover with an extensive background in both print and digital publishing. After spending ten years as an executive in the media industry at Food Network and Martha Stewart Living Omnimedia, she attended Ballymaloe Cookery School on a 100-acre organic farm in southeast Ireland. She is a former adjunct faculty member of NYU's graduate school of publishing, and currently works as a cookbook editor, food stylist, and blogger. Having lived in Paris, London, and New York, she infuses her love of food and travel into everything she cooks and bakes. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eAlexis lives in San Francisco with her husband and her giant cookbook collection, where she spends her free time baking sourdough bread and teaching little kids how to cook.","brand":"Weldon Owen","offers":[{"title":"Default Title","offer_id":43655514488985,"sku":"9781681884455","price":24.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0572\/3367\/0297\/files\/img_e9476ea9-674b-4b82-a010-3c5ae839fa2e.jpg?v=1724742514"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0572\/3367\/0297\/collections\/AdobeStock_193407800.jpg?v=1664666792","url":"https:\/\/bookmarksretail.store\/collections\/cooking.oembed?page=11","provider":"Bookmarks Retail","version":"1.0","type":"link"}