{"title":"Cooking--Essays \u0026 Narratives","description":null,"products":[{"product_id":"the-farm-table-a-cookbook","title":"The Farm Table: [A Cookbook]","description":"\u003cb\u003eEnjoy the comforts of the English countryside with 100 seasonal recipes to savor throughout the year and thoughtful essays about living farm-to-table--from British chef-turned-farmer Julius Roberts.\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e\u003cbr\u003e\"A heartwarming and uplifting book. The recipes are utterly gorgeous.\"--Nigel Slater\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003e\"Julius is a true artist and his talents are an inspiration.\"--Courteney Cox\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eProfessionally trained chef Julius Roberts left a busy and frantic London restaurant life to pursue his dream of living sustainably on a small farm in the English countryside. \u003ci\u003eThe Farm Table\u003c\/i\u003e transports us to his farmstead, taking us through a calendar year with diary entries and images grounded in the natural world. We take joy in reading about new goats and sheep being born, learn to grow some vegetables, and forage for simple herbs and flowers, all while discovering Julius's outstanding recipes. \u003cp\u003e\u003c\/p\u003eBroken into sections based on the season, \u003ci\u003eThe Farm Table \u003c\/i\u003eencourages cooking with seasonality in mind through scrumptious recipes to inspire joy and confidence in the kitchen. \u003cp\u003e\u003c\/p\u003eRecipes include: \u003cp\u003e\u003c\/p\u003e\u003cb\u003e- Fall: \u003c\/b\u003eBraised Pumpkin with Sage and Hazelnuts; Plum and Fig Leaf Jam\u003cbr\u003e\u003cb\u003e- Winter: \u003c\/b\u003eChicory Tart Tartin with Thyme and Cheese; Slow Cooked Squid with Saffron and Chickpeas\u003cbr\u003e\u003cb\u003e- Spring: \u003c\/b\u003eSpicy Green Salad with Nuts and Pecorino; Barbequed Wild Quail with Garlic Butter and Tahini Sauce\u003cbr\u003e\u003cb\u003e- Summer: \u003c\/b\u003eSquash Blossom Ravioli; Fire Grilled Plums with Brandy, Labneh, and Mint \u003cp\u003e\u003c\/p\u003eCombining honest tales from farming life, delicious home-cooked recipes, and stunning photography of the Dorset countryside and coast, \u003ci\u003eThe Farm Table\u003c\/i\u003e encourages us to embrace the pace of a slower life, take inspiration and delight from nature, and always gather around the table to enjoy the journey.\u003cdiv style=\"display:none\"\u003eISBN-10: 1984862669\u003cbr\u003eISBN-13: 9781984862662\u003cbr\u003eAuthor: Roberts, Julius, N\/A, N\/A\u003cbr\u003ePublisher: Ten Speed Press\u003cbr\u003e\n\u003c\/div\u003e","brand":"Ten Speed Press","offers":[{"title":"HardCover (Feb 2024)","offer_id":45656946835653,"sku":"9781984862662","price":45.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/6414\/2533\/files\/9781984862662.jpg?v=1768885804"},{"product_id":"will-this-make-you-happy-stories-recipes-from-a-year-of-baking","title":"Will This Make You Happy: Stories \u0026 Recipes from a Year of Baking","description":"\"\u003ci\u003eWill This Make You Happy\u003c\/i\u003e is an ode to the wild pleasures of transformation . . . I gulped it down, eager for every last crumb.\"\u003cb\u003e--Leslie Jamison, bestselling author of\u003ci\u003e Make it Scream, Make it Burn\u003c\/i\u003e\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e \"Beautiful--smart, funny and effortlessly lyrical.\" \u003cb\u003e--Ruby Tandoh, bestselling author of \u003ci\u003eCook As You Are\u003c\/i\u003e\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e \"This is an entirely different kind of cookbook, one that makes you want to curl up and read cover to cover. I loved it.\"\u003cb\u003e--Sohla El-Waylly, James Beard Award winner and author of the bestselling cookbook \u003ci\u003eStart Here\u003c\/i\u003e\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003eFor fans of Nora Ephron and Nigel Slater, this hybrid memoir and cookbook brings together over fifty inventive baking recipes with a lyrical coming-of-age story about desire and dessert. Perfect for home cooks, lovers of literature, and anyone who finds comfort in the kitchen.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eTanya Bush is adrift in the uncertainty of her early twenties--unemployed, uninspired, and stuck in a long-term relationship that's lost its spark. One day, just to do something, she decides to bake a cake. It's gooey in the center, woefully underbaked, an absolute disaster--but it also reminds her of the pleasures of baking: sugar crystals under her fingernails, flour in her hair, and the hard-earned satisfaction of following the steps of a recipe to the end. \u003cp\u003e\u003c\/p\u003e Over the course of a year, Tanya embarks on a journey that carries her from her tiny apartment to the sunlit kitchens of an Italian \u003ci\u003eagriturismo\u003c\/i\u003e to the basement of a bustling Brooklyn bakery, where she rediscovers her appetite for pleasure, indulgence, and meaningful work. \u003cp\u003e\u003c\/p\u003e A culinary memoir and love story, interwoven with over fifty innovative and approachable baking recipes, \u003ci\u003eWill This Make You Happy \u003c\/i\u003eis for readers and bakers looking for something messier, more experimental, and honest than the typical aspirational cookbook. \u003cp\u003e\u003c\/p\u003eCOMPELLING NARRATIVE: From the co-founder of the James Beard-nominated literary magazine \u003ci\u003eCake Zine\u003c\/i\u003e, pastry chef at Little Egg, and contributing writer for the \u003ci\u003eNew York Times T Magazine\u003c\/i\u003e, this part propulsive and witty coming-of-age story, part baking book is as satisfying to read as it is to cook from. It's meant to be devoured curled up on the couch or with the mixer whirring in the kitchen. \u003cp\u003e\u003c\/p\u003e FLEXIBLE RECIPES: The recipes in the book are designed to be mixed, matched, and adapted to the season. Whether you're a new baker or an improvisational one, \u003ci\u003eWill This Make You Happy \u003c\/i\u003eencourages play and experimentation. Featuring recipes for \u003cb\u003eNeapolitan Pavlova\u003c\/b\u003e, \u003cb\u003eHojicha Tiramisu\u003c\/b\u003e, \u003cb\u003eBlueberry Jam Corn Muffins\u003c\/b\u003e, \u003cb\u003eDark Chocolate and Toasted Coconut Birthday Cake\u003c\/b\u003e, \u003cb\u003eCardamom Crullers\u003c\/b\u003e, and more. \u003cp\u003e\u003c\/p\u003e A BEAUTIFUL GIFT: With lush full-color illustrations by Forsyth Harmon and striking photographs, this book lives equally well on the kitchen counter, nightstand, or coffee table. \u003cp\u003e\u003c\/p\u003ePerfect for: \u003cul\u003e\n\u003cli\u003e Fans of food-themed books and memoirs \u003c\/li\u003e\n\u003cli\u003e Dessert lovers \u003c\/li\u003e\n\u003cli\u003e First-time bakers and seasoned bakers \u003c\/li\u003e\n\u003cli\u003e Readers of contemporary literature and personal narrative \u003c\/li\u003e\n\u003c\/ul\u003e\u003cdiv style=\"display:none\"\u003eISBN-10: 1797227211\u003cbr\u003eISBN-13: 9781797227214\u003cbr\u003eAuthor: Bush, Tanya, Harmon, Forsyth, N\/A\u003cbr\u003ePublisher: Chronicle Books\u003cbr\u003e\n\u003c\/div\u003e","brand":"Chronicle Books","offers":[{"title":"HardCover (Mar 2026)","offer_id":45657415778501,"sku":"9781797227214","price":38.94,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/6414\/2533\/files\/9781797227214.jpg?v=1768891436"},{"product_id":"where-theres-smoke-theres-dinner-confessions-of-a-cartoonist-cook","title":"Where There's Smoke, There's Dinner: Confessions of a Cartoonist Cook","description":"\u003cb\u003eBursting with color, flavor, and messy emotions, this unprecedented graphic memoir blends comics with satirical recipes to explore the intersections of food, feminism, frustration, and family.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eJennifer Hayden has never liked to cook. She's not particularly good at it, either. But, like so many of us...she does it anyway. \u003cp\u003e\u003c\/p\u003eWhy is that? Where did these expectations come from? What happens if you don't live up to the ideal of the perfect wife\/mother\/chef? And would someone \u003ci\u003eplease\u003c\/i\u003e open a window before the fire department comes? \u003cp\u003e\u003c\/p\u003e\u003ci\u003eWhere There's Smoke, There's Dinner: Confessions of a Cartoonist Cook\u003c\/i\u003e is an accidental memoir from a woman whose comics earn rave reviews around the world but whose meals earn shrugs around the dinner table. \u003cp\u003e\u003c\/p\u003eMarinating in an unconventional and aromatic blend of formats, Hayden traces the nuances of her complicated relationship to food. Anecdotal comics alternate with wryly ironic \"recipes,\" peppered with oven fires, explosions, prayers, and incantations. Along the way, all the salty judgments and bitter frustrations just might caramelize into some real wisdom and self-acceptance. In any case, it's all hand-painted in mouth-watering color as a tribute to Hayden's love of cookbooks...or at least of the illustrations inside them.\u003cdiv style=\"display:none\"\u003eISBN-10: 1603095675\u003cbr\u003eISBN-13: 9781603095679\u003cbr\u003eAuthor: Hayden, Jennifer, N\/A, N\/A\u003cbr\u003ePublisher: Top Shelf Productions\u003cbr\u003e\n\u003c\/div\u003e","brand":"Top Shelf Productions","offers":[{"title":"Paperback (Nov 2025)","offer_id":45657422266565,"sku":"9781603095679","price":25.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/6414\/2533\/files\/9781603095679.jpg?v=1768891471"},{"product_id":"for-the-love-of-kewpie-the-kewpie-mayo-cookbook-a-cookbook-and-celebration","title":"For the Love of Kewpie (the Kewpie Mayo Cookbook): A Cookbook and Celebration","description":"\u003cb\u003eTHE OFFICIAL KEWPIE COOKBOOK! Celebrate the cult-favorite mayonnaise with stories, history, and delicious recipes, all included in this perfect gift and cookbook. \u003c\/b\u003e\u003cb\u003eNamed a Best New Cookbook of Fall 2025 by\u003ci\u003e Bon Appetit \u003c\/i\u003e\u0026amp; \u003ci\u003eEpicurious. \u003c\/i\u003e\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e For 100 years, Kewpie Mayonnaise has captured hearts and taste buds alike with its cherubic mascot and unparalleled flavor and texture. Now, in the first official cookbook, Kewpie teaches how mayonnaise can take your cooking to the next level and offers an inside look into all that makes Kewpie, well, Kewpie--from the secrets to the unique formula (it's all about the eggs!) to the story behind the iconic bottle design and how Kewpie ended up with its own museum and holiday. \u003cp\u003e\u003c\/p\u003e Kewpie is the ultimate secret ingredient in 55 inventive recipes, all improved by the addition of this Japanese mayonnaise. While no spicy salmon bowl is complete without a drizzle of Kewpie, this kitchen workhorse is an endlessly versatile ingredient that can bring depth of flavor to dishes like potato salad or carbonara pasta, bind and moisten meatballs, emulsify ranch and green goddess dressings, plus act as the nonstick coating for baby back ribs or miso-grilled fish. \u003cp\u003e\u003c\/p\u003e With such versatility and impact, it's no wonder Kewpie has been a kitchen must-have for a century.\u003cdiv style=\"display:none\"\u003eISBN-10: 1523533005\u003cbr\u003eISBN-13: 9781523533008\u003cbr\u003eAuthor: Kewpie Corporation, Inamine, Elyse, Yuchen, Jessie\u003cbr\u003ePublisher: Workman Publishing\u003cbr\u003e\n\u003c\/div\u003e","brand":"Workman Publishing","offers":[{"title":"HardCover (Oct 2025)","offer_id":45657460900037,"sku":"9781523533008","price":32.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/6414\/2533\/files\/9781523533008.jpg?v=1768891990"},{"product_id":"the-gourmands-egg-a-collection-of-stories-and-recipes","title":"The Gourmand's Egg. a Collection of Stories and Recipes","description":"\u003cp\u003ePoached, scrambled, boiled, whipped into a cocktail, transformed into a painting medium, tossed at an enemy's house. As the most striking of paradoxes, the egg exists in happy suspension between humble household ingredient and ever-powerful source of life.\u003cbr\u003e \u003cbr\u003e One of \u003cstrong\u003ethe most enduring symbols throughout antiquity\u003c\/strong\u003e, eggs were used by the Romans to dispel evil spirits, modeled as priceless artifacts for the Russian nobility, and were woven into Egyptian mythology. In the \u003cstrong\u003edebut volume of TASCHEN's series with cult-favorite \u003cem\u003eThe Gourmand\u003c\/em\u003e journal\u003c\/strong\u003e, we \u003cstrong\u003ecelebrate the link between food and culture\u003c\/strong\u003e in a visual and literary exploration of the powerhouse kitchen staple. A collection of original essays and archetype recipes, from the perfect poach to artful desserts, celebrates the diversity of culinary traditions around the world.\u003cbr\u003e \u003cbr\u003e \u003cem\u003eThe Gourmand's Egg. A Collection of Stories and Recipes\u003c\/em\u003e is illustrated with exclusive commissions by acclaimed still life photographers--equal parts sumptuous, absurd, lurid, mouthwatering, and undeniably \u003cem\u003eThe Gourmand\u003c\/em\u003e. Rounding out the volume are works from art history's titans, including \u003cstrong\u003eSalvador Dalí\u003c\/strong\u003e, \u003cstrong\u003eJean-Michel Basquiat\u003c\/strong\u003e, \u003cstrong\u003eFrida Kahlo\u003c\/strong\u003e, \u003cstrong\u003eDavid Hockney\u003c\/strong\u003e, and \u003cstrong\u003eMan Ray\u003c\/strong\u003e alongside texts from chef, food writer, and critic Ruth Reichl and writer and editor Jennifer Higgie, and more. \"In cooking -- as in almost every-thing else,\" Reichl said. \"It all starts with an egg.\"\u003c\/p\u003e\u003cdiv style=\"display:none\"\u003eISBN-10: 3836585898\u003cbr\u003eISBN-13: 9783836585897\u003cbr\u003eAuthor: The Gourmand, N\/A, N\/A\u003cbr\u003ePublisher: Taschen\u003cbr\u003e\n\u003c\/div\u003e","brand":"Taschen","offers":[{"title":"HardCover (Oct 2022)","offer_id":45657478234309,"sku":"9783836585897","price":65.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/6414\/2533\/files\/9783836585897.jpg?v=1768892093"},{"product_id":"moveable-feasts-a-story-of-paris-in-twenty-meals","title":"Moveable Feasts: A Story of Paris in Twenty Meals","description":"\u003cb\u003eA rising-star food writer takes the reader on a gastronomic adventure around Paris to indulge in its irresistible melting-pot of cuisines.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eParis has a justifiable claim to be the center of European gastronomy--but beyond its trademark terrasses and zinc-topped tables, what can its cuisine tell us about the city? Chris Newens, an award-winning food writer and long-time resident of the historic slaughterhouse quartier Villette, takes us on a delightful gastronomic journey around Paris' twenty spiralling arrondissements, seeking out, sampling, and attempting to recreate a dish that represents each as it is today. \u003cp\u003e\u003c\/p\u003eHemingway wrote that \"wherever you go for the rest of your life it stays with you, for Paris is a moveable feast.\" From Congolese cat fish in the 18th to Middle Eastern falafels in the 4th, to the charcuterie served at the libertine nightclubs of Pigalle in the 9th, Newens lifts the lid on the city's ever-changing, defining, and irresistible food culture.\u003cdiv style=\"display:none\"\u003eISBN-13: 9798897100484\u003cbr\u003eAuthor: Newens, Chris, N\/A, N\/A\u003cbr\u003ePublisher: Pegasus Books\u003cbr\u003e\n\u003c\/div\u003e","brand":"Pegasus Books","offers":[{"title":"HardCover (Feb 2026)","offer_id":45657997705413,"sku":"9798897100484","price":38.94,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/6414\/2533\/files\/9798897100484.jpg?v=1768896761"},{"product_id":"how-to-cook-a-coyote-the-joy-of-old-age","title":"How to Cook a Coyote: The Joy of Old Age","description":"\u003cb\u003eSoigné! A recipe for survival. A juicy, sexy, and wise memoir from the \"gifted essayist and meditative thinker\" that captures the urgency of life at the age of ninety-eight (\u003ci\u003eThe New York Times\u003c\/i\u003e)\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eFrom telling what it's like to go blind to confronting the ongoing erosion of time and the mystery of what's to come, \u003ci\u003eHow to Cook a Coyote\u003c\/i\u003e recounts a decade of change as the celebrated food writer and critic Betty Fussell moves from Manhattan to the Montecito retirement community where Julia Child once resided. As Fussell recalls family, friends, enemies, and lovers with wry humor, affection, and a sharp-eyed confrontation with mortality, all the while, the coyote watches. An emblem of the wild and her metaphor for all the things one can't control--this coyote stalks her, taking on greater emotional and metaphorical resonance as the days progress. \u003cp\u003e\u003c\/p\u003eUltimately this exciting new work from an incomparable voice in American writing provides a recipe for how to enjoy each moment as if it were the last day of your life.\u003cdiv style=\"display:none\"\u003eISBN-10: 1640097384\u003cbr\u003eISBN-13: 9781640097384\u003cbr\u003eAuthor: Fussell, Betty, N\/A, N\/A\u003cbr\u003ePublisher: Counterpoint LLC\u003cbr\u003e\n\u003c\/div\u003e","brand":"Counterpoint LLC","offers":[{"title":"HardCover (Dec 2025)","offer_id":45658023854277,"sku":"9781640097384","price":33.8,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/6414\/2533\/files\/9781640097384.jpg?v=1768897260"},{"product_id":"the-secret-in-the-sauce-kitchen-wisdom-and-life-lessons-from-an-irish-cookery-school-with-recipes","title":"The Secret in the Sauce: Kitchen Wisdom and Life Lessons from an Irish Cookery School, with Recipes","description":"\u003cp\u003e\u003cstrong\u003eAbout Secret in the Sauce\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eA mid-life cooking adventure turns into an unexpected spiritual journey\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eAt forty-eight, history professor Kelly McMichael decides to pursue a dream she's harbored for two decades: attending the prestigious Ballymaloe Cookery School in rural Ireland. Leaving behind her comfortable academic life in Texas, she embarks on an intensive twelve-week culinary program that promises to transform her from home cook to professional chef.\u003c\/p\u003e\u003cp\u003eWhat McMichael doesn't anticipate is how this experience will transform not just her cooking skills, but her entire perspective on life. As she struggles with unfamiliar techniques, demanding instructors, and younger classmates, she discovers that cooking school is teaching her far more than how to make the perfect soufflé.\u003c\/p\u003e\u003cp\u003eThrough butchering sessions that require total presence, failed dishes that demand humility, and unexpected moments of joy in creating something beautiful from scratch, McMichael finds herself absorbing essential life wisdom alongside culinary principles. The chaos of the professional kitchen becomes her meditation cushion, as she learns to navigate stress with greater mindfulness and to find balance in the midst of intensity.\u003c\/p\u003e\u003cp\u003eWith unflinching honesty and self-deprecating humor, McMichael recounts her journey through the competitive world of high-end culinary training-complete with heart palpitations, imposter syndrome, and even stress-induced incontinence. She weaves together mouthwatering recipes with profound reflections on perfectionism, aging, and finding purpose, while revealing how cooking becomes a metaphor for living with greater awareness.\u003c\/p\u003e\u003cp\u003eFrom the bucolic Irish countryside to steamy, high-pressure kitchen environments, from crushing moments of failure to unexpected triumphs, \u003cem\u003eSecret in the Sauce\u003c\/em\u003e serves up a relatable story about pursuing a long-held dream and discovering that sometimes the most important lessons come when we approach life with a beginner's mind.\u003c\/p\u003e\u003cp\u003ePart cooking memoir, part spiritual journey, this book speaks to anyone who has ever wondered if it's too late to chase a dream, change careers, or find new meaning in life. Like the best recipes, it combines seemingly disparate ingredients into something wholly satisfying-proving that sometimes the real secret in the sauce is simply the courage to throw yourself into the pot.\u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003cdiv style=\"display:none\"\u003eISBN-13: 9798230098997\u003cbr\u003eAuthor: McMichael, Kelly, N\/A, N\/A\u003cbr\u003ePublisher: Electra Creative Services\u003cbr\u003e\n\u003c\/div\u003e","brand":"Electra Creative Services","offers":[{"title":"Paperback (Jun 2025)","offer_id":45658123600069,"sku":"9798230098997","price":24.69,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/6414\/2533\/files\/9798230098997.jpg?v=1768898324"},{"product_id":"down-south-east-a-chinese-american-cookbook","title":"Down South + East: A Chinese American Cookbook","description":"\u003cp\u003e\u003cb\u003eChinese American chef Ron Hsu shares original recipes exploring innovative Asian-influenced dishes via the rich larder of the American South in his debut cookbook, \u003c\/b\u003e\u003ci\u003e\u003cb\u003eDown South + East\u003c\/b\u003e\u003c\/i\u003e\u003c\/p\u003e\u003cp\u003eRon Hsu grew up a restaurant kid, surrounded by the delicious smells and flavors of Chinese food at Hunan Village, a set of seven restaurants his parents ran in Georgia from 1980 to 2008. Now, with culinary school, seven years at the world-famous Le Bernardin--where he moved from line cook to creative director--and his Michelin-starred restaurant Lazy Betty under his belt, Hsu is more than ready to share his recipes inspired by his Chinese childhood in the American South.\u003c\/p\u003e\u003cp\u003eThe delicious results include recipes like cornbread made with deeply flavored lap cheong (Chinese sausage) standing in for pork cracklins and char siu style pork lacquered with a sorghum syrup-bourbon glaze. Laced with ginger, the potlikker of gently braised watercress can throw down with that of any collard greens, and a soy sauce and shiitake mushroom gravy enhances traditional meatloaf.\u003c\/p\u003e\u003cp\u003eA deep section on the Southern and Chinese pantry sets the stage for the recipes to come, exploring the ingredients most common in both cuisines--from pork, rice, peanuts, okra, cabbage, and peaches to sorghum, ketchup, soy sauce, and five spice--and redefining what is considered Southern food.\u003c\/p\u003e\u003cp\u003eWith mouthwatering ingredient combinations, a fresh take on Southern food, and comforting-yet-creative recipes, \u003ci\u003eDown South + East \u003c\/i\u003ehelps home cooks across the country look at everyday ingredients in new ways and discover exciting possibilities for them.\u003c\/p\u003e\u003cdiv style=\"display:none\"\u003eISBN-10: 1419777475\u003cbr\u003eISBN-13: 9781419777479\u003cbr\u003eAuthor: Hsu, Ron, Amano, Hugh, Ripert, Eric\u003cbr\u003ePublisher: Abrams Books\u003cbr\u003e\n\u003c\/div\u003e","brand":"Abrams Books","offers":[{"title":"HardCover (Mar 2026)","offer_id":45658255098053,"sku":"9781419777479","price":52.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/6414\/2533\/files\/9781419777479.jpg?v=1768898893"},{"product_id":"mi-cocina-recipes-and-rapture-from-my-kitchen-in-mexico-a-cookbook","title":"Mi Cocina: Recipes and Rapture from My Kitchen in Mexico: A Cookbook","description":"\u003cb\u003e\u003ci\u003eNEW YORK TIMES\u003c\/i\u003e AND \u003ci\u003eLOS ANGELES TIMES\u003c\/i\u003e BESTSELLER - \u003cb\u003eJAMES BEARD AWARD WINNER - IACP AWARD WINNER - \u003c\/b\u003eA highly personal love letter to the beauty and bounty of México in more than 100 transportive recipes, from the beloved food writer and host of the Babish Culinary Universe show \u003ci\u003ePruébalo\u003c\/i\u003e on YouTube and Food52's \u003ci\u003eSweet Heat\u003c\/i\u003e \u003c\/b\u003e\u003cp\u003e\u003c\/p\u003e\"This intimate look at a country's cuisine has as much spice as it does soul.\"--\u003ci\u003ePublishers Weekly\u003c\/i\u003e (starred review) \u003cp\u003e\u003c\/p\u003eONE OF THE BEST COOKBOOKS OF THE YEAR: \u003ci\u003eBon Appétit\u003c\/i\u003e, NPR, \u003ci\u003eThe Boston Globe, Food \u0026amp; Wine, Vice, Delish, Epicurious, Library Journal\u003c\/i\u003e \u003cp\u003e\u003c\/p\u003eJoin Rick Martínez on a once-in-a-lifetime culinary journey throughout México that begins in Mexico City and continues through 32 states, in 156 cities, and across 20,000 incredibly delicious miles. In \u003ci\u003eMi Cocina, \u003c\/i\u003e Rick shares deeply personal recipes as he re-creates the dishes and specialties he tasted throughout his journey. Inspired by his travels, the recipes are based on his taste memories and experiences. True to his spirit and reflective of his deep connections with people and places, these dishes will revitalize your pantry and transform your cooking repertoire. \u003cp\u003e\u003c\/p\u003eHighlighting the diversity, richness, and complexity of Mexican cuisine, he includes recipes like herb and cheese meatballs bathed in a smoky, spicy chipotle sauce from Oaxaca called Albóndigas en Chipotle; northern México's grilled Carne Asada that he stuffs into a grilled quesadilla for full-on cheesy-meaty food euphoria; and tender sweet corn tamales packed with succulent shrimp, chiles, and roasted tomatoes from Sinaloa on the west coast. Rick's poignant essays throughout lend context--both personal and cultural--to quilt together a story that is rich and beautiful, touching and insightful.\u003cdiv style=\"display:none\"\u003eISBN-10: 0593138708\u003cbr\u003eISBN-13: 9780593138700\u003cbr\u003eAuthor: Martínez, Rick, N\/A, N\/A\u003cbr\u003ePublisher: Clarkson Potter Publishers\u003cbr\u003e\n\u003c\/div\u003e","brand":"Clarkson Potter Publishers","offers":[{"title":"HardCover (May 2022)","offer_id":45658679017669,"sku":"9780593138700","price":45.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/6414\/2533\/files\/9780593138700.jpg?v=1768902363"},{"product_id":"cheese-trekking-how-microbes-landscapes-livestock-and-human-cultures-shape-terroir","title":"Cheese Trekking: How Microbes, Landscapes, Livestock, and Human Cultures Shape Terroir","description":"\u003cb\u003eExploring the intersection between traditional and modern, this is a no-holds-barred guide to natural cheesemaking, dairying, and pastoralism--and one man's global quest to make milk Sacred again.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eIn \u003ci\u003eCheese Trekking\u003c\/i\u003e, nomadic cheesemaker, fermentation educator, and popular Substack writer Trevor Warmedahl recounts his experiences visiting pastoral communities and cheesemakers in overlooked border regions around the world, traveling on a shoestring budget with little more than a rucksack and sleeping bag. With every step, he explains how cheeses can be exquisite manifestations of locale and exposes the destructive methods and bland homogeneity of modern industrial production. In clear, propulsive language, Trevor describes a range of milk foods that utilize all byproducts of cheesemaking and are the lifeblood of the communities from which they spring. \u003cp\u003e\u003c\/p\u003eThere is a growing international movement to return to the roots of natural cheesemaking, at the core of which is a philosophy of working with--rather than against--microbes and nature; the sacredness of motherhood, milk, and life itself; and the ethics involved in dairying. Trevor's central premise is that milk has a terroir, born from the plants and ecology of a landscape, that is concentrated via ruminant digestion and lactation and develops through the barns and milk sheds--steered by human hands and cultural practices into foods. \u003cp\u003e\u003c\/p\u003eThroughout \u003ci\u003eCheese Trekking\u003c\/i\u003e, Trevor offers firsthand evidence that humans \u003ci\u003ecan\u003c\/i\u003e be stewards of landscapes, shepherds of microbes, and keepers of genetic wealth in the form of heritage livestock breeds, while crafting delicious, safe, nutrient-dense milk foods.  \u003cp\u003e\u003c\/p\u003e\u003cb\u003e\"Brimming with hard-earned knowledge . . . Part adventure travelogue, part methods manual, and part record of ancient foodways that is at the same time a wise treatise on how to see our place on this earth and how to live well.\"--Helen Whybrow, author of \u003ci\u003eThe Salt Stones: Seasons of a Shepherd's Life\u003c\/i\u003e\u003c\/b\u003e\u003cdiv style=\"display:none\"\u003eISBN-10: 1645022986\u003cbr\u003eISBN-13: 9781645022985\u003cbr\u003eAuthor: Warmedahl, Trevor, N\/A, N\/A\u003cbr\u003ePublisher: Chelsea Green Publishing Company\u003cbr\u003e\n\u003c\/div\u003e","brand":"Chelsea Green Publishing Company","offers":[{"title":"HardCover (Feb 2026)","offer_id":45658702217413,"sku":"9781645022985","price":38.94,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/6414\/2533\/files\/9781645022985.jpg?v=1768902545"},{"product_id":"umma-a-korean-moms-kitchen-wisdom-and-100-family-recipes","title":"Umma: A Korean Mom's Kitchen Wisdom and 100 Family Recipes","description":"\u003cb\u003e\u003ci\u003eNew York Times\u003c\/i\u003e bestseller \u003c\/b\u003e\u003cp\u003e\u003c\/p\u003eLearn Korean cooking alongside social media star Sarah Ahn as her umma passes down 100+ family recipes and decades' worth of kitchen wisdom. \u003cp\u003e\u003c\/p\u003eSarah Ahn's viral food videos of her and her mom have captivated millions of viewers with their behind-the-scenes look at Korean cooking and multigenerational home life. This collaboration is now a must-have cookbook blending the emotional intimacy of \u003ci\u003eCrying in H Mart\u003c\/i\u003e with practical culinary advice from Nam Soon's lifetime of kitchen experience. The recipes are framed by mother-daughter conversations that are funny, profound, and universally relatable--plus all the food is backed by the recipe-testing power of America's Test Kitchen. \u003cp\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eThorough ingredient guide: \u003c\/b\u003e Walk through a Korean grocery store with a Korean umma for in-depth guidance on what pantry ingredients and fresh produce and protein to buy.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eRecipes both traditional and contemporary: \u003c\/b\u003e Learn to make everything from simple banchan, a variety of kimchi, and foundational stews to an assortment of yasik (midnight snacks) and inventive desserts.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eKitchen wisdom from mother to daughter: \u003c\/b\u003e Shared confidences open a window onto a level of family intimacy rarely seen in cookbooks.\u003c\/li\u003e\n\u003c\/ul\u003e\u003cbr\u003eThe Ahns understand that when generations come together in the kitchen, so much is shared: not only food, but also knowledge, advice, family history, and love.\u003cdiv style=\"display:none\"\u003eISBN-10: 1954210566\u003cbr\u003eISBN-13: 9781954210561\u003cbr\u003eAuthor: Ahn, Sarah, Ahn, Nam Soon, America's Test Kitchen\u003cbr\u003ePublisher: America's Test Kitchen\u003cbr\u003e\n\u003c\/div\u003e","brand":"America's Test Kitchen","offers":[{"title":"HardCover (Apr 2025)","offer_id":45658714800325,"sku":"9781954210561","price":45.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/6414\/2533\/files\/9781954210561.jpg?v=1768902648"},{"product_id":"seasoned-in-appalachia-delicious-recipes-from-the-mountains-and-hollers","title":"Seasoned in Appalachia: Delicious Recipes from the Mountains and Hollers","description":"\u003cb\u003eJourney to the heart of Appalachia through soul-satisfying recipes, charming personal stories, and stunning images of its natural beauty. \u003c\/b\u003e\u003cp\u003e\u003c\/p\u003eInspired by home-cooked family meals, \u003ci\u003eSeasoned in Appalachia\u003c\/i\u003e delivers authentic, flavorful dishes paired with charming anecdotes about family traditions and the magic of the Appalachian region. Author and IACP member Jimmy Proffitt, who grew up and learned to cook at an early age in the Shenandoah Valley, presents an authoritative collection of Appalachian cooking featuring heartwarming recipes for 75 delicious dishes, including: \u003cp\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eApple Cinnamon Biscuits\u003c\/li\u003e\n\u003cli\u003eGreen Tomato Pie\u003c\/li\u003e\n\u003cli\u003eCountry Ham\u003c\/li\u003e\n\u003cli\u003eSloppy Joes\u003c\/li\u003e\n\u003cli\u003eBrown Butter Cornbread\u003c\/li\u003e\n\u003cli\u003eCranberry Orange Pound Cake\u003c\/li\u003e\n\u003cli\u003eBelsnickel Cookies\u003c\/li\u003e\n\u003cli\u003eSnow Cream\u003c\/li\u003e\n\u003cli\u003eand more!\u003c\/li\u003e\n\u003c\/ul\u003e\u003cbr\u003eFeaturing \u003cb\u003ebeautiful photographs\u003c\/b\u003e of the recipes and mountain scenes, this \u003cb\u003eeasy-to-use\u003c\/b\u003e cookbook is your guide to the distinctive cuisine of the Appalachian region.\u003cdiv style=\"display:none\"\u003eISBN-10: 1577155351\u003cbr\u003eISBN-13: 9781577155355\u003cbr\u003eAuthor: Proffitt, Jimmy, N\/A, N\/A\u003cbr\u003ePublisher: Rock Point\u003cbr\u003e\n\u003c\/div\u003e","brand":"Rock Point","offers":[{"title":"HardCover (Oct 2025)","offer_id":45658782138565,"sku":"9781577155355","price":36.4,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/6414\/2533\/files\/9781577155355.jpg?v=1768904599"},{"product_id":"kitchen-confidential-adventures-in-the-culinary-underbelly","title":"Kitchen Confidential: Adventures in the Culinary Underbelly","description":"\u003cp\u003e\u003cstrong\u003eAn updated and revised edition of Anthony Bourdain's mega-bestselling \u003cem\u003eKitchen Confidential, \u003c\/em\u003ewith new material from the original edition\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eAlmost two decades ago, the\u003cem\u003e New Yorker\u003c\/em\u003e published a now infamous article, \"Don't Eat before You Read This,\" by then little-known chef Anthony Bourdain. Bourdain spared no one's appetite as he revealed what happens behind the kitchen door. The article was a sensation, and the book it spawned, the now classic \u003cem\u003eKitchen Confidential\u003c\/em\u003e, became an even bigger sensation, a megabestseller with over one million copies in print. Frankly confessional, addictively acerbic, and utterly unsparing, Bourdain pulls no punches in this memoir of his years in the restaurant business.\u003c\/p\u003e\u003cp\u003eFans will love to return to this deliciously funny, delectably shocking banquet of wild-but-true tales of life in the culinary trade from Chef Anthony Bourdain, laying out his more than a quarter-century of drugs, sex, and haute cuisine--this time with never-before-published material.\u003c\/p\u003e\u003cdiv style=\"display:none\"\u003eISBN-10: 0060899220\u003cbr\u003eISBN-13: 9780060899226\u003cbr\u003eAuthor: Bourdain, Anthony, N\/A, N\/A\u003cbr\u003ePublisher: Ecco Press\u003cbr\u003e\n\u003c\/div\u003e","brand":"Ecco Press","offers":[{"title":"Paperback (Jan 2007)","offer_id":45658785939653,"sku":"9780060899226","price":24.69,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/6414\/2533\/files\/9780060899226.jpg?v=1768904631"},{"product_id":"winter-in-tuscany-cozy-recipes-and-the-quanto-basta-way","title":"Winter in Tuscany: Cozy Recipes and the Quanto Basta Way","description":"\u003cp\u003eFollowing the success of \u003cem\u003eA House Party in Tuscany\u003c\/em\u003e and \u003cem\u003eItalian Coastal\u003c\/em\u003e, Amber Guinness invites us on an artful tour through her beloved Southern Tuscany and favorite pockets of Florence. \u003cem\u003eWinter in Tuscany\u003c\/em\u003e celebrates the region's rich culinary and cultural traditions with a \u003cem\u003equanto basta\u003c\/em\u003e approach---the intuitive, Italian method of \"just enough\"---and brings the heart of Tuscany's cozy fall and wintry flavors to your kitchen.\u003c\/p\u003e\u003cp\u003eBut \u003cem\u003equanto basta\u003c\/em\u003e is more than just a philosophy for cooking; it's a metaphor for life. This book celebrates life in the offseason; an ode to exploring Tuscany's villages and countryside when the crowds have thinned, allowing for a deeper, more intimate connection with the culture, food, and landscapes. In discovering treasures off the beaten path, Amber highlights the richness of exploring at a gentler pace, when Tuscany truly reveals itself.\u003c\/p\u003e\u003cp\u003eThe book is filled with an array of hyperlocal, traditional recipes for the home cook: from antipasti, \u003cem\u003ezuppe\u003c\/em\u003e--thick, hearty Tuscan soups--and \u003cem\u003ebrodo\u003c\/em\u003e, brothy mains that bring comfort on colder days to rustic pasta, rice, and \u003cem\u003esecondi\u003c\/em\u003e--meat and vegetable dishes that celebrate the season.\u003c\/p\u003e\u003cp\u003eWhether you're strolling beneath Della Robbia's cherubs or simmering a hearty soup on a cold winter's night, \u003cem\u003eWinter in Tuscany\u003c\/em\u003e is an invitation to slow down and appreciate the beauty in small moments and big flavors.\u003c\/p\u003e\u003cdiv style=\"display:none\"\u003eISBN-10: 176076521X\u003cbr\u003eISBN-13: 9781760765217\u003cbr\u003eAuthor: Guinness, Amber, N\/A, N\/A\u003cbr\u003ePublisher: Thames \u0026amp; Hudson\u003cbr\u003e\n\u003c\/div\u003e","brand":"Thames \u0026 Hudson","offers":[{"title":"HardCover (Oct 2025)","offer_id":45658867269829,"sku":"9781760765217","price":58.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/6414\/2533\/files\/9781760765217.jpg?v=1768905004"},{"product_id":"too-many-eggs","title":"Too Many Eggs","description":"\u003cp\u003e\u003cem\u003eToo Many Eggs \u003c\/em\u003e is a compendium of all things eggs. It is the most comprehensive book on egg cookery ever written with \u003cstrong\u003eover 800 egg recipes\u003c\/strong\u003e from all-over-the-world. These recipes highlight and focus on tested and traditional recipes with ingredients that include multiple eggs. It is also ripe with the stories and folklore behind the recipes. \u003c\/p\u003e\u003cp\u003eThis cookbook does not contain food photography that contemporary cookbooks typically contain. Instead Too Many Eggs leans into the more classical cookbook aesthetic, featuring beautiful historical woodcuts, illustrations and lithographs. \u003c\/p\u003e\u003cp\u003eThe collection itself took over a decade of research giving you both a phenomenal cache of recipes and highly entertaining stories for your enjoyment. The book also solves a major dilemma for home cooks and hobbyists who have decided to own chickens. The problem is you end up with \u003cem\u003eToo Many Eggs.\u003c\/em\u003e\u003c\/p\u003e\u003cp\u003e\u003cem\u003eToo Many Eggs\u003c\/em\u003e is a great addition to your bookshelf and kitchen collection. \u003c\/p\u003e\u003cdiv style=\"display:none\"\u003eISBN-13: 9798986282923\u003cbr\u003eAuthor: Smith-Dvorak, Mimi, N\/A, N\/A\u003cbr\u003ePublisher: Gateview Publishing\u003cbr\u003e\n\u003c\/div\u003e","brand":"Gateview Publishing","offers":[{"title":"HardCover (Apr 2023)","offer_id":45659169816773,"sku":"9798986282923","price":62.4,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/6414\/2533\/files\/9798986282923.jpg?v=1768906464"},{"product_id":"lets-eat-italy-everything-you-want-to-know-about-your-favorite-cuisine","title":"Let's Eat Italy!: Everything You Want to Know about Your Favorite Cuisine","description":"\"A fantastic read for foodies and a luscious culinary reference.\" \u003cbr\u003e\u003ci\u003e--\u003c\/i\u003e\u003cb\u003e\u003ci\u003eBooklist\u003c\/i\u003e\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e From the same team that created \u003ci\u003eLet's Eat France!\u003c\/i\u003e comes this celebration of Italian food in the form of an oversized, obsessively complete, visual feast of a book. With a mix of gastronomy, food science, history, cultural references, legend, lore, charts, graphs, photos, and illustrations, every one of the 400 pages in \u003ci\u003eLet's Eat Italy!\u003c\/i\u003e is an alluring and amusing journey into Italian food. \u003cp\u003e\u003c\/p\u003e Readers will find recipes for classic Italian dishes spanning all regions, like pappa al pomodoro, Bolognese, risi e bisi, risotto, focaccia, frittata, and so much more--all accompanied by photos and delightfully entertaining information on the origins and modern uses of the foods. There's an ode to the panettone, the traditional Christmas sweet delight. A dedication to the magic of basil, Italy's \"royal\" herb. A love story between pasta and potatoes that examines the many dishes that marry these two starches in delicious harmony. And, of course, pasta information aplenty; it's featured in guides like that on the ultimate noodle, spaghetti, which includes all the different forms, the top spaghetti artisans in Italy, and the semolina flour mills and farmers. True Italians speak espresso, so readers will delight in the poster-like graphic that depicts 27 different types of espresso drinks. Tips for the kitchen include cooking beans in a chianti bottle--a trick Tuscan nonnas have been using for ages in the dish known as fagioli al fiasco. Learn how contemporary food trends (like the oh-so-hip orange wine, which Italians have been drinking for nearly 8,000 years) trace their roots to Italy. But the influence of Italian food doesn't stop at the table--an entire spread looks at the Italian Mafia's favorite dishes as seen in Hollywood, through the lenses of Scorsese, Leone, and Coppola. \u003ci\u003eLet's Eat Italy!\u003c\/i\u003e is a splendid exploration of this beloved cuisine, from pizza to gelato, Milan to Sicily, and from the many kitchens of Italy to your own.\u003cdiv style=\"display:none\"\u003eISBN-10: 1648290590\u003cbr\u003eISBN-13: 9781648290596\u003cbr\u003eAuthor: Gaudry, François-Régis, N\/A, N\/A\u003cbr\u003ePublisher: Artisan Publishers\u003cbr\u003e\n\u003c\/div\u003e","brand":"Artisan Publishers","offers":[{"title":"HardCover (Nov 2021)","offer_id":45659263795397,"sku":"9781648290596","price":78.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/6414\/2533\/files\/9781648290596.jpg?v=1768907484"},{"product_id":"the-cook-and-the-gardener-recipes-and-writings-from-france","title":"The Cook and the Gardener: Recipes and Writings from France","description":"\u003cp\u003eThe ancient link between the gardener and the cook is at the heart of this remarkably evocative cookbook, in which Amanda Hesser tells the story of a year she spent as a cook in a seventeenth-century château in Burgundy. The property's old gardener was wary of her at first, but over time they became friends, and he showed her a way of life that was quickly disappearing from France.\u003c\/p\u003e\u003cp\u003eWith more than 240 recipes, organized by season, Hesser's book puts the garden's harvest at the center of cooking. In spring and summer, it's carrots with tarragon and braised lamb with peas. Summer chapters feature zucchini-lemon soup and raspberries \u003cem\u003eeau-de-vie\u003c\/em\u003e, as well as extensive advice on canning fresh summer produce so it can be enjoyed during the colder months. Fall and winter inspire cozier dishes, including a warm escarole salad and Brussels sprouts with brown butter. Hesser's innovative and delicious farm-to-table approach transforms everyday ingredients into extraordinary meals.\u003c\/p\u003e\u003cp\u003eThese recipes are simple yet sublime, with accessible ingredients and vivid, helpful instructions. By bringing the kitchen closer to the garden, \u003cem\u003eThe Cook and the Gardener\u003c\/em\u003e gives home cooks a new understanding of how to make meals from seasonal produce, whether it comes from the supermarket, the farmers market, or their own gardens.\u003c\/p\u003e\u003cdiv style=\"display:none\"\u003eISBN-10: 1324105410\u003cbr\u003eISBN-13: 9781324105411\u003cbr\u003eAuthor: Hesser, Amanda, N\/A, N\/A\u003cbr\u003ePublisher: W. W. Norton \u0026amp; Company\u003cbr\u003e\n\u003c\/div\u003e","brand":"W. W. Norton \u0026 Company","offers":[{"title":"HardCover (Apr 2025)","offer_id":45659312259269,"sku":"9781324105411","price":45.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/6414\/2533\/files\/9781324105411.jpg?v=1768908161"},{"product_id":"soomaaliya-food-memory-and-migration-a-cookbook","title":"Soomaaliya: Food, Memory, and Migration: A Cookbook","description":"\u003cp\u003e\u003cb\u003e75 recipes spanning cherished classics and modern interpretations, bringing the soul of Somali cooking to the world stage.\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003eKnown by many names, the cape of spices, the nation of poets, and the land of cinnamon, Somalia is nestled in the Horn of Africa and is blessed with fertile fields, rich in spices, and endowed with the longest coastline in mainland Africa. This location and natural abundance have made Somalia a corridor between east and west, and a central point in global trade and migration, dating back millennia. \u003c\/p\u003e\u003cp\u003eIn \u003ci\u003eSoomaaliya\u003c\/i\u003e, Ifrah F. Ahmed tells the story of her country through its history, its food, and its people. Somalia's role in the spice trade yields xawaash, the most distinctive of Somali flavors, a heady blend of cumin, coriander, black pepper, cinnamon, cardamom, cloves, and turmeric that's used in everything from marinades to stews. Cardamom also finds its ways into thin, fragrant crepes, sweet fried beignets called \u003ci\u003ebur\u003c\/i\u003e, and \u003ci\u003ebariis, \u003c\/i\u003erice spiced with cardamom and cumin. This rice is paired \u003ci\u003ehilib ari, \u003c\/i\u003etender goat meat stew that is a product of Somalia's deep roots in herding and agrarianism. \u003ci\u003eBaasto, \u003c\/i\u003eor pasta, a relic of the long Italian colonial rule, is served with a range of simple tomato sauces to ragus. The bountiful waters supply fish freshly caught and fried. And for afternoon tea, a pot of spiced shaah, served with thick slices \u003ci\u003edoolsho, \u003c\/i\u003ean aromatic cardamom cake. These are a just a few of the over 70 recipes included that introduce the foundational flavors and tastes of the Somali palate. \u003c\/p\u003e\u003cp\u003eThrough profiles of food producers, writers, and chefs, Ahmed shines a light on the many Somalis, at home and abroad, working to both preserve and transform the cuisine. Expansive and generous, and fueled by a deep love, \u003ci\u003eSoomaaliya \u003c\/i\u003eis a celebration of the richness of Somali food, and the remarkable resilience of its people. \u003c\/p\u003e\u003cdiv style=\"display:none\"\u003eISBN-10: 1958417831\u003cbr\u003eISBN-13: 9781958417836\u003cbr\u003eAuthor: Ahmed, Ifrah, Ahmed, Ifrah F., N\/A\u003cbr\u003ePublisher: Hardie Grant Books\u003cbr\u003e\n\u003c\/div\u003e","brand":"Hardie Grant Books","offers":[{"title":"HardCover (Mar 2026)","offer_id":45659606941893,"sku":"9781958417836","price":52.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/6414\/2533\/files\/9781958417836.jpg?v=1768913101"},{"product_id":"the-gourmands-lemon-a-collection-of-stories-and-recipes","title":"The Gourmand's Lemon. a Collection of Stories and Recipes","description":"\u003cp\u003eThe deceptively simple lemon takes center stage in the second volume of TASCHEN's collaboration with The Gourmand, masters of the rich intersection of food and art. The star of Renaissance gardens, that shaped the Medici dynasty, have the power to ward off scurvy, had a hand in forming the mob, and whose juice has been used as an invisible ink since 600 CE to pen covert messages, these joyful yellow orbs are ripe with intrigue. The Gourmand charts the fruit's astonishingly intricate genealogy, explores its role as a literary device for the likes of Joan Didion, F. Scott Fitzgerald, Tom Wolfe, and James Joyce, and examines its unique representation of the American dream through lemonade stands. A favorite subject of art history's giants, the lemon captivates in the still lifes of Old Masters and inspired the breakthroughs of modern visionaries like Picasso, Matisse, and Warhol. Lemons also find themselves at the cutting edge of design in Philippe Starck's iconic Juicy Salif and the unassuming yet revolutionary Jif Lemon. Their presence extends to the decorative arts, gracing everything from Arts and Crafts wallpapers to mythological ceramics. Even the famed Bloomsbury Group found lemons entangled in their literary love affairs. Accompanying these citrus-centric anecdotes are a foreword by chef and acclaimed food writer Simon Hopkinson and an introduction by art critic and author Jennifer Higgie alongside more than 60 lemon-infused recipes across global cuisines and for every occasion--including perfect poultry, decadent sauces, classic cocktails, and indulgent desserts, with custom photography by Bobby Doherty. \u003cbr\u003e\u003c\/p\u003e\u003cdiv style=\"display:none\"\u003eISBN-10: 3836585901\u003cbr\u003eISBN-13: 9783836585903\u003cbr\u003eAuthor: The Gourmand, N\/A, N\/A\u003cbr\u003ePublisher: Taschen\u003cbr\u003e\n\u003c\/div\u003e","brand":"Taschen","offers":[{"title":"HardCover (Mar 2024)","offer_id":45659761934533,"sku":"9783836585903","price":65.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/6414\/2533\/files\/9783836585903.jpg?v=1768914072"},{"product_id":"ghana-to-the-world-recipes-and-stories-that-look-forward-while-honoring-the-past","title":"Ghana to the World: Recipes and Stories That Look Forward While Honoring the Past","description":"\u003cb\u003eA transportive, highly personal cookbook of 100 West African-influenced recipes and stories from \u003ci\u003eTop Chef\u003c\/i\u003e finalist Eric Adjepong.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003eA \u003ci\u003eBON APPÉTIT \u003c\/i\u003eAND\u003ci\u003e WASHINGTON POST \u003c\/i\u003eBEST COOKBOOK OF THE YEAR\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\"Sankofa\" is a Ghanaian Twi word that roughly translates to the idea that we must look back in order to move forward. In his moving debut cookbook, chef Eric Adjepong practices sankofa by showcasing the beauty and depth of West African food through the lens of his own culinary journey. \u003cp\u003e\u003c\/p\u003eWith 100 soul-satisfying recipes and narrative essays, \u003ci\u003eGhana to the World\u003c\/i\u003e reflects Eric's journey to understand his identity and unique culinary perspective as a first-generation Ghanaian American. The recipes in this book look forward and backward in time, balancing the traditional and the modern and exploring the lineage of West African cooking while embracing new elements. Eric includes traditional home-cooked meals from his mother, like a deeply flavorful jollof rice and a smoky, savory kontomire stew thick with leafy greens, alongside creative dishes influenced by his culinary education, like a sweet summer curried corn bisque and sticky tamarind-glazed duck legs. \u003cp\u003e\u003c\/p\u003eFull of stunning photography shot in Ghana and remembrances rooted in family, tradition, and love, \u003ci\u003eGhana to the World\u003c\/i\u003e shows readers how the unsung story of a continent's cuisine can shine a powerful light on one person's exploration of who he is as a chef and a man.\u003cdiv style=\"display:none\"\u003eISBN-10: 0593234774\u003cbr\u003eISBN-13: 9780593234778\u003cbr\u003eAuthor: Adjepong, Eric, Wilson, Korsha, N\/A\u003cbr\u003ePublisher: Clarkson Potter Publishers\u003cbr\u003e\n\u003c\/div\u003e","brand":"Clarkson Potter Publishers","offers":[{"title":"HardCover (Mar 2025)","offer_id":45659825733829,"sku":"9780593234778","price":52.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/6414\/2533\/files\/9780593234778.jpg?v=1768914591"},{"product_id":"mostly-french-recipes-from-a-kitchen-in-provence-a-cookbook","title":"Mostly French: Recipes from a Kitchen in Provence (a Cookbook)","description":"\u003cb\u003eA \u003ci\u003eTasting Table\u003c\/i\u003e Best Cookbooks 2025 pick \u003c\/b\u003e\u003cbr\u003e \u003cb\u003eA \u003ci\u003eReal Simple\u003c\/i\u003e Best Cookbooks 2025 pick \u003c\/b\u003e\u003cbr\u003e \u003cb\u003eA \u003ci\u003eTable \u003c\/i\u003eMagazine Best Cookbooks pick\u003c\/b\u003e\u003cbr\u003e \u003cb\u003eA \u003ci\u003eBerkshire Eagle \u003c\/i\u003eMust-Have Cookbooks 2025 gift guide inclusion\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003eFrom the young American woman who bought Julia Child's home in the South of France sight-unseen, \u003c\/b\u003e \u003cb\u003e\u003ci\u003eMostly French\u003c\/i\u003e is a love letter to the food and place; it is lushly photographed, filled with more than 100 modern recipes, and for anyone who loves France and Julia Child.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003ci\u003eMostly French \u003c\/i\u003eis a stunningly beautiful cookbook developed and photographed at La Pitchoune, Julia Child's home in Provence. Inspired by the olive trees and hills of lavender, thyme, and wild asparagus, author and cooking instructor Makenna Held shares 150 recipes that pay homage to the serenity of Southern France. Through dishes such as Roasted Chicken with Lemon and Sumac, Caprese with Peaches and Strawberries, and Lavender Salted Caramels, among dozens of others that lean into France and ease, she channels the best of French cooking: simple ingredients, technique, and balanced flavors. \u003cp\u003e\u003c\/p\u003eBut just as deliciously, \u003ci\u003eMostly French \u003c\/i\u003eis Makenna's story of finding herself in the slower pace of the French countryside. She lives with the spirit of Julia Child and honors her legacy, while forging her own path as a cook and teacher. In the narrative woven throughout the introductory material and recipe headnotes, Makenna writes as much about developing as a person as she does about developing delicious recipes. \u003cp\u003e\u003c\/p\u003eWhat makes this book special is Makenna's classic French staples--Roasted Tomato \"Jam,\" Dream Vinaigrette, and sauces like an easy Hollandaise, put to use next to meal-sized salads, roasts, and omelettes that make a meal. With tips and tricks, and an extensive section on cheese and charcuterie boards for the golden hour of L'Apero, this cookbook will delight anyone with its modern approach to everyday French cooking.\u003cdiv style=\"display:none\"\u003eISBN-10: 1982199563\u003cbr\u003eISBN-13: 9781982199562\u003cbr\u003eAuthor: Held, Makenna, N\/A, N\/A\u003cbr\u003ePublisher: S\u0026amp;s\/Simon Element\u003cbr\u003e\n\u003c\/div\u003e","brand":"S\u0026s\/Simon Element","offers":[{"title":"HardCover (Apr 2025)","offer_id":45659850670277,"sku":"9781982199562","price":52.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/6414\/2533\/files\/9781982199562.jpg?v=1768915058"},{"product_id":"la-cucina-di-terroni-the-cookbook","title":"La Cucina Di Terroni: The Cookbook","description":"\u003cb\u003eNational Bestseller\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eWinner, Best in The World Gourmand Cookbook Awards (Special Jury Award) \u003cp\u003e\u003c\/p\u003e \u003cb\u003eThe Toronto and Los Angeles restaurant institution Terroni opens the vaults, releasing over 100 of their classic and beloved southern Italian recipes to adoring clientele and newcomers alike.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eTerroni is a Toronto institution. Established in 1992 in a downtown space with a Gaggia coffee machine, four barstools, and some panini to go, Terroni has grown, under the auspices of proprietor Cosimo Mammoliti, to ten exceptional and beloved restaurants in Toronto as well as three in Los Angeles. Each restaurant feels like an independently owned establishment but follows a simple rule: delicious Italian food with a strong southern Italian influence, made with quality ingredients and no substitutes. \u003cp\u003e\u003c\/p\u003eThis beautifully designed, unique cookbook tells the story of Terroni through its food--in recipes, photography, and in narrative vignettes. Capturing the energy of the restaurants in words and pictures, it will engage, inform, and entertain readers and pique their interest to try the recipes for themselves. \u003cp\u003e\u003c\/p\u003e\u003ci\u003eLa Cucina di Terroni\u003c\/i\u003e opens the vault and generously offers readers over 100 of the restaurants' most beloved recipes. Loosely organized around \"a day in the life,\" chapters proceed from morning Colazione (such as cornetti--Italian croissants--frittata alla 'Nduja, Uova al Purgarotio, and bombolone--Italian doughnuts) through lunchtime pizzas, panini, and breads (famous panzerotti, pizza Santo Spirito, and Pane Pugliese). Then we move on to late afternoon Aperitivi, including some classic cocktail recipes and snacks, to Antipasti, Zuppe, Primi, Secondi, Contorni, and Dolci. Included as well are a Dispensa (pantry) chapter, featuring the core recipes that Terroni chefs use constantly (pasta and pizza doughs, sauces, sourdough, brioche, and much more). Every recipe was gorgeously photographed at various Terroni locales, giving the book a visual sense of the beauty and energy of the Terroni spaces. \u003cp\u003e\u003c\/p\u003eReaders are sure to pick up the book because it offers their favourite Terroni recipe (Spaghetti al Limone, Funghi Assoluti, Gnocchi all Simi, the famous Panettone, homemade salsiccia, and so much more), and keep reading because it offers so many extraordinary southern Italian delights. The cookbook will stand as both a lasting legacy of a beloved institution and a gift to loyal customers for their continued, dedicated patronage.\u003cdiv style=\"display:none\"\u003eISBN-10: 1668024268\u003cbr\u003eISBN-13: 9781668024263\u003cbr\u003eAuthor: Mammoliti, Cosimo, Erickson, Meredith, N\/A\u003cbr\u003ePublisher: Simon \u0026amp; Schuster\u003cbr\u003e\n\u003c\/div\u003e","brand":"Simon \u0026 Schuster","offers":[{"title":"HardCover (Sep 2025)","offer_id":45659853324485,"sku":"9781668024263","price":48.1,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/6414\/2533\/files\/9781668024263.jpg?v=1768915081"},{"product_id":"culinary-reactions-the-everyday-chemistry-of-cooking","title":"Culinary Reactions: The Everyday Chemistry of Cooking","description":"\u003cb\u003eWhen you're cooking, you're a chemist!\u003c\/b\u003e Every time you follow or modify a recipe, you are experimenting with acids and bases, emulsions and suspensions, gels and foams. In your kitchen you denature proteins, crystallize compounds, react enzymes with substrates, and nurture desired microbial life while suppressing harmful bacteria and fungi. And unlike in a laboratory, you can eat your experiments to verify your hypotheses. \u003cp\u003e\u003c\/p\u003eIn Culinary Reactions, author Simon Quellen Field turns measuring cups, stovetop burners, and mixing bowls into graduated cylinders, Bunsen burners, and beakers. How does altering the ratio of flour, sugar, yeast, salt, butter, and water affect how high bread rises? Why is whipped cream made with nitrous oxide rather than the more common carbon dioxide? And why does Hollandaise sauce call for \"clarified\" butter? This easy-to-follow primer even includes recipes to demonstrate the concepts being discussed, including: Whipped Creamsicle Topping--a foam; Cherry Dream Cheese--a protein gle; Lemonade with Chameleon Eggs--an acid indicator; and more!\u003cdiv style=\"display:none\"\u003eISBN-10: 1569767068\u003cbr\u003eISBN-13: 9781569767061\u003cbr\u003eAuthor: Field, Simon Quellen, N\/A, N\/A\u003cbr\u003ePublisher: Chicago Review Press\u003cbr\u003e\n\u003c\/div\u003e","brand":"Chicago Review Press","offers":[{"title":"Paperback (Nov 2011)","offer_id":45659958870213,"sku":"9781569767061","price":24.69,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/6414\/2533\/files\/9781569767061.jpg?v=1768916307"},{"product_id":"a-cooks-tour-global-adventures-in-extreme-cuisines","title":"A Cook's Tour: Global Adventures in Extreme Cuisines","description":"\u003cp\u003e\u003cb\u003eFrom the star of \u003ci\u003eNo Reservations\u003c\/i\u003e, Anthony Bourdain's \u003ci\u003eNew York Times-\u003c\/i\u003ebestselling chronicle of travelling the world in search the globe's greatest culinary adventures\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003e\"\u003c\/b\u003e\u003cb\u003eBourdain shows himself to be one of the country's best food writers. His opinions are as strong as his language, and his tastes as infectious as his joy.\" -Sam Sifton, \u003ci\u003eNew York Times Book Review\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003eThe only thing \"gonzo gastronome\" and internationally bestselling author Anthony Bourdain loves as much as cooking is traveling. Inspired by the question, \"What would be the perfect meal?,\" Tony sets out on a quest for his culinary holy grail and, in the process, turns the notion of \"perfection\" inside out. From California to Cambodia, \u003ci\u003eA Cooks' Tour\u003c\/i\u003e chronicles the unpredictable adventures of America's boldest and bravest chef.\u003c\/p\u003e\u003cp\u003eFans of Bourdain will find much to love in revisiting this classic culinary and travel memoir.\u003c\/p\u003e\u003cdiv style=\"display:none\"\u003eISBN-10: 0060012781\u003cbr\u003eISBN-13: 9780060012786\u003cbr\u003eAuthor: Bourdain, Anthony, N\/A, N\/A\u003cbr\u003ePublisher: Ecco Press\u003cbr\u003e\n\u003c\/div\u003e","brand":"Ecco Press","offers":[{"title":"Paperback (Nov 2002)","offer_id":45659996094661,"sku":"9780060012786","price":23.39,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/6414\/2533\/files\/9780060012786.jpg?v=1768916587"},{"product_id":"buttermilk-graffiti-a-chefs-journey-to-discover-americas-new-melting-pot-cuisine","title":"Buttermilk Graffiti: A Chef's Journey to Discover America's New Melting-Pot Cuisine","description":"\u003cb\u003eWinner, 2019 James Beard Award for Best Book of the Year in Writing\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003eFinalist, 2019 IACP Award, Literary Food Writing\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003eNamed a Best Food Book of the Year by the \u003ci\u003eBoston Globe\u003c\/i\u003e, \u003ci\u003eSmithsonian\u003c\/i\u003e, BookRiot, and more\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003eSemifinalist, Goodreads Choice Awards \u003c\/b\u003e\u003cp\u003e\u003c\/p\u003e \"Thoughtful, well researched, and truly moving. Shines a light on what it means to cook and eat American food, in all its infinitely nuanced and ever-evolving glory.\" \u003cbr\u003e --Anthony Bourdain \u003cp\u003e\u003c\/p\u003e American food is the story of mash-ups. Immigrants arrive, cultures collide, and out of the push-pull come exciting new dishes and flavors. But for Edward Lee, who, like Anthony Bourdain or Gabrielle Hamilton, is as much a writer as he is a chef, that first surprising bite is just the beginning. What about the people behind the food? What about the traditions, the innovations, the memories? \u003cp\u003e\u003c\/p\u003e A natural-born storyteller, Lee decided to hit the road and spent two years uncovering fascinating narratives from every corner of the country. There's a Cambodian couple in Lowell, Massachusetts, and their efforts to re-create the flavors of their lost country. A Uyghur café in New York's Brighton Beach serves a noodle soup that seems so very familiar and yet so very exotic--one unexpected ingredient opens a window onto an entirely unique culture. A beignet from Café du Monde in New Orleans, as potent as Proust's madeleine, inspires a narrative that tunnels through time, back to the first Creole cooks, then forward to a Korean rice-flour \u003ci\u003ehoedduck\u003c\/i\u003e and a beignet dusted with matcha. \u003cp\u003e\u003c\/p\u003e Sixteen adventures, sixteen vibrant new chapters in the great evolving story of American cuisine. And forty recipes, created by Lee, that bring these new dishes into our own kitchens.\u003cdiv style=\"display:none\"\u003eISBN-10: 1579659004\u003cbr\u003eISBN-13: 9781579659004\u003cbr\u003eAuthor: Lee, Edward, N\/A, N\/A\u003cbr\u003ePublisher: Artisan Publishers\u003cbr\u003e\n\u003c\/div\u003e","brand":"Artisan Publishers","offers":[{"title":"Paperback (Mar 2019)","offer_id":45660009169093,"sku":"9781579659004","price":22.09,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/6414\/2533\/files\/9781579659004.jpg?v=1768916684"},{"product_id":"the-alice-b-toklas-cook-book","title":"The Alice B. Toklas Cook Book","description":"\u003cp\u003e\u003cstrong\u003e\"I'm drenched in cream, marinated in wine, basted in cognac, and thoroughly buttered by the end of \u003cem\u003eThe Alice B. Toklas Cook Book\u003c\/em\u003e.\" --Eula Biss, \u003cem\u003eNew York Times \u003c\/em\u003ebestselling author of \u003cem\u003eHaving and Being Had\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eA beautiful new edition of the classic culinary memoir by Alice B. Toklas, Gertrude Stein's romantic partner, with a new introduction by beloved culinary voice Ruth Reichl.\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eRestaurant kitchens have long been dominated by men, but, as of late, there has been an explosion of interest in the many women chefs who are revolutionizing the culinary game. And, alongside that interest, an accompanying appetite for smart, well-crafted culinary memoirs by female trailblazers in food.\u003c\/p\u003e\u003cp\u003eNearly 70 years earlier, there was Alice.\u003c\/p\u003e\u003cp\u003eWhen Alice B. Toklas was asked to write a memoir, she initially refused. Instead, she wrote \u003cem\u003eThe Alice B. Toklas Cook Book\u003c\/em\u003e, a sharply written, deliciously rich cookbook memorializing meals and recipes shared by Hemingway, Fitzgerald, Wilder, Matisse, and Picasso--and of course by Alice and Gertrude themselves.\u003c\/p\u003e\u003cp\u003eWhile \u003cem\u003eThe Autobiography of Alice B. Toklas\u003c\/em\u003e--penned by Gertrude Stein--adds vivid detail to Alice's life, this cookbook paints a richer, more joyous depiction: a celebration of a lifetime in pursuit of culinary delights.\u003c\/p\u003e\u003cp\u003eIn this cookbook, Alice supplies recipes inspired by her travels, accompanied by amusing tales of her and Gertrude's lives together. In \"Murder in the Kitchen,\" Alice describes the first carp she killed, after which she immediately lit up a cigarette and waited for the police to come and haul her away; in \"Dishes for Artists,\" she describes her hunt for the perfect recipe to fit Picasso's peculiar diet; and, of course, in \"Recipes from Friends,\" she provides the recipe for \"Haschich Fudge,\" which she notes may often be accompanied by \"ecstatic reveries and extensions of one's personality on several simultaneous planes.\"\u003c\/p\u003e\u003cp\u003eWith an updated look and feel, and a heartwarming introduction from \u003cem\u003eGourmet\u003c\/em\u003e's famed Editor-in-Chief Ruth Reichl, this much-loved, culinary classic is sure to resonate with food lovers and literary folk alike.\u003c\/p\u003e\u003cdiv style=\"display:none\"\u003eISBN-10: 0063043807\u003cbr\u003eISBN-13: 9780063043800\u003cbr\u003eAuthor: Toklas, Alice B., Reichl, Ruth, Fisher, M. F. K.\u003cbr\u003ePublisher: Harper Perennial\u003cbr\u003e\n\u003c\/div\u003e","brand":"Harper Perennial","offers":[{"title":"Paperback (May 2021)","offer_id":45660031844549,"sku":"9780063043800","price":23.39,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/6414\/2533\/files\/9780063043800.jpg?v=1768916851"},{"product_id":"obsessed-with-the-best-100-methodically-perfected-recipes-based-on-20-head-to-head-tests","title":"Obsessed with the Best: 100+ Methodically Perfected Recipes Based on 20+ Head-To-Head Tests","description":"\u003cp\u003e\u003cstrong\u003eA charmingly obsessive, thoroughly tested exploration of the best ways to cook and bake your favorite foods\u003c\/strong\u003e.\u003c\/p\u003e\u003cp\u003eSome might think the \"best\" roast chicken means \"most efficient without sacrificing juicy meat,\" while others might think \"best\" is the one that you won't be able to stop thinking about for years, no matter how long it takes in a sous vide bag. When writer Ella Quittner (creator of Food52's \"Absolute Best Tests\")\u003cstrong\u003e \u003c\/strong\u003eis cooking or baking something, she cannot rest until she's tested every method she can to arrive at the best result. Even if that means traveling to Tokyo to learn the trick to extra juicy tsukune for her tender meatballs or spending time in the Alabama Black Belt gathering intel from the pros for her flakiest biscuits. \u003c\/p\u003e\u003cp\u003eIn \u003cem\u003eObsessed with the Best, \u003c\/em\u003eElla walks you through the results of 24 head-to-head tests of cooking methods to help you find the perfect choice for your palate. From these building blocks, Ella shares more than 100 recipes, grounding you in minimalist techniques that maximize flavor, and sharing creative options as jumping off points for your own favorite flavors. Recipes include: \u003c\/p\u003e\u003cul\u003eUnder-Pressure Flaky Biscuits, Fluffy No-Special-Equipment Buttermilk Pancakes, and a failproof Caramelized Shallot Soft Scrambled Eggs with ComtéCrispy Smashed Potatoes with Insurance Cheese, Rigatoni with Vodka \"All'Amatriciana,\" and more than a dozen optimized veggies, like Braised Tomato-Butter Cabbage. Entrées like Triple-Secret Tender Meatballs, One-Hour Roast Chicken, Opulent Slow-Roasted Chicken, and Lemon-Butter Cold-Poached ShrimpSweets like Overachiever Extra Brown Butter Bakery-Worthy Chocolate Chunk Cookies, Soft \u0026amp; Tender Yellow Cake, and Actually Manageable French-ish Buttercream\u003c\/ul\u003e\u003cp\u003ePunctuated with reported essays on people, places, or things obsessed with \"the best\"--be it a bacon evangelist from Iowa who flies annually all the way to Kofu, Japan, to throw a \"Porktober Fest\" in the middle of a seasonal celebration of a feudal lord, or an international spin through different pasta-making methods from Osaka to Tuscany--\u003cem\u003eObsessed with the Best \u003c\/em\u003eis precise, informative, personal, and fun in equal measure.\u003c\/p\u003e\u003cdiv style=\"display:none\"\u003eISBN-10: 0063357682\u003cbr\u003eISBN-13: 9780063357686\u003cbr\u003eAuthor: Quittner, Ella\u003cbr\u003ePublisher: William Morrow \u0026amp; Company\u003cbr\u003e\n\u003c\/div\u003e","brand":"William Morrow \u0026 Company","offers":[{"title":"HardCover (Feb 2026)","offer_id":45937232871621,"sku":"9780063357686","price":52.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/6414\/2533\/files\/9780063357686.jpg?v=1772856511"},{"product_id":"the-best-american-food-and-travel-writing-2025","title":"The Best American Food and Travel Writing 2025","description":"\u003cp\u003e\"These stories remind us that food is not just fuel, nor is travel just movement,\" writes Bryant Terry in his introduction. \"They are acts of remembrance, resistance, and connection.\" \u003cem\u003eThe Best American Food and Travel Writing\u003c\/em\u003e 2025 embodies this wisdom, offering an incredible range of stories that refine and revitalize our relationship to taste, place, and the narratives that we build around them. From tracing the history and endurance of heirloom Laotian rice to investigating how foraging is transforming a city's restaurant culture, to meditating on the significance of Indigenous communities reclaiming their ancestral lands, these works reveal how food and travel are never simply about what's on the plate or where we go--they are about history, identity, and the power of storytelling itself.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cem\u003eTHE BEST AMERICAN FOOD AND TRAVEL WRITING 2025\u003c\/em\u003e INCLUDES: \u003c\/strong\u003e \u003cstrong\u003eMELISSA BRODER\u003c\/strong\u003e \u003cstrong\u003e- LIGAYA MISHAN - JEFF GORDINIER - REEM KASSIS - KAYLA STEWART - LEE ANDERSON - AND OTHERS\u003c\/strong\u003e\u003c\/p\u003e\u003cbr\u003e\u003cdiv style=\"display:none\"\u003eISBN-10: 0063464683\u003cbr\u003eISBN-13: 9780063464681\u003cbr\u003eAuthor: Terry, Bryant, Saxena, Jaya\u003cbr\u003ePublisher: Mariner Books\u003cbr\u003e\n\u003c\/div\u003e","brand":"Mariner Books","offers":[{"title":"Paperback (Oct 2025)","offer_id":45937555243205,"sku":"9780063464681","price":24.69,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/6414\/2533\/files\/9780063464681.jpg?v=1772880992"},{"product_id":"eat-bitter-a-story-about-guts-and-food","title":"Eat Bitter: A Story about Guts, and Food","description":"\u003cp\u003e\u003cb\u003eOne of the Must-Read Books To Have On Your Radar in 2026--Service95\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eFrom a dazzling new writer, a stirring memoir rooted in Hakka culture about the lesson to accept both bitterness and sweetness in life\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eEat bitter\u003c\/i\u003e is a Chinese proverb meaning 'endure hardship to taste sweetness.' For Lydia Pang, it embodies the struggles of her Hakka ancestors, a Chinese ethnic group subjected to forced migrations whose ingenuity produced a distinct food culture based on fermenting and foraging. Pang reimagines eating bitter as a philosophy to confront her own challenges: burning out, testing her marriage, navigating fertility struggles and caring for a parent. Through eight recipes, she shares food as memory and medicine: the silly egg noodles her father cooked when her sister was ill, the bone broth she boiled in New York while homesick and courgettes grown in rural Wales as a gesture of reconnection.\u003cbr\u003eComprising the satire and darkness of Netflix's \u003ci\u003eBeef\u003c\/i\u003e, the tender insight of \u003ci\u003eCrying in H Mart\u003c\/i\u003e, and the distinct magic of Ella Risbridger's \u003ci\u003eMidnight Chicken, \u003c\/i\u003e \u003ci\u003eEat Bitter\u003c\/i\u003e is a very special book from a brilliant new voice and creative talent.\u003cbr\u003e\u003c\/p\u003e\u003cdiv style=\"display:none\"\u003eISBN-10: 0063487136\u003cbr\u003eISBN-13: 9780063487130\u003cbr\u003eAuthor: Pang, Lydia\u003cbr\u003ePublisher: HarperOne\u003cbr\u003e\n\u003c\/div\u003e","brand":"HarperOne","offers":[{"title":"HardCover (May 2026)","offer_id":45937591976133,"sku":"9780063487130","price":37.69,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/6414\/2533\/files\/9780063487130_298d431a-ade4-4d82-8cc2-f8668b4b3adf.jpg?v=1772881149"},{"product_id":"praisesong-for-the-kitchen-ghosts-stories-and-recipes-from-five-generations-of-black-country-cooks","title":"Praisesong for the Kitchen Ghosts: Stories and Recipes from Five Generations of Black Country Cooks","description":"\u003cb\u003eNATIONAL BESTSELLER - A lyrical culinary journey that explores the hidden legacy of Black Appalachians, through powerful storytelling alongside nearly forty comforting recipes, from the former poet laureate of Kentucky.\u003cbr\u003e\u003c\/b\u003e\u003ci\u003e\u003cbr\u003e\u003c\/i\u003e\u003cb\u003e\"With \u003ci\u003ePraisesong for the Kitchen Ghosts\u003c\/i\u003e, Crystal Wilkinson cements herself as one of the most dynamic book makers in our generation and a literary giant. Utter genius tastes like this.\"--Kiese Laymon, author of the Carnegie Medal-winning \u003ci\u003eHeavy\u003c\/i\u003e\u003c\/b\u003e\u003ci\u003e \u003c\/i\u003e\u003cp\u003e\u003c\/p\u003ePeople are always surprised that Black people reside in the hills of Appalachia. Those not surprised that we were there, are surprised that we stayed. \u003cp\u003e\u003c\/p\u003eYears ago, when O. Henry Prize-winning writer Crystal Wilkinson was baking a jam cake, she felt her late grandmother's presence. She soon realized that she was not the only cook in her kitchen; there were her ancestors, too, stirring, measuring, and braising alongside her. These are her kitchen ghosts, five generations of Black women who settled in Appalachia and made a life, a legacy, and a cuisine. \u003cp\u003e\u003c\/p\u003eAn expert cook, Wilkinson shares nearly forty family recipes rooted deep in the past, full of flavor--delicious favorites including \u003cb\u003eCorn Pudding, Chicken and Dumplings, Granny Christine's Jam Cake, \u003c\/b\u003e and \u003cb\u003ePraisesong Biscuits\u003c\/b\u003e, brought to vivid life through stunning photography. Together, \u003ci\u003ePraisesong for the Kitchen Ghosts \u003c\/i\u003ehonors the mothers who came before, the land that provided for generations of her family, and the untold heritage of Black Appalachia. \u003cp\u003e\u003c\/p\u003eAs the keeper of her family's stories and treasured dishes, Wilkinson shares her inheritance in \u003ci\u003ePraisesong for the Kitchen Ghosts. \u003c\/i\u003eShe found their stories in her apron pockets, floating inside the steam of hot mustard greens and tucked into the sweet scent of clove and cinnamon in her kitchen. Part memoir, part cookbook, \u003ci\u003ePraisesong for the Kitchen Ghosts\u003c\/i\u003e weaves those stories together with recipes, family photos, and a lyrical imagination to present a culinary portrait of a family that has lived and worked the earth of the mountains for over a century.\u003cdiv style=\"display:none\"\u003eISBN-10: 0593236513\u003cbr\u003eISBN-13: 9780593236512\u003cbr\u003eAuthor: Wilkinson, Crystal\u003cbr\u003ePublisher: Clarkson Potter Publishers\u003cbr\u003e\n\u003c\/div\u003e","brand":"Clarkson Potter Publishers","offers":[{"title":"Hardcover (Jan 2024)","offer_id":46079788318917,"sku":"9780593236512","price":39.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/6414\/2533\/files\/9780593236512.jpg?v=1776031816"},{"product_id":"food-to-die-for-recipes-and-stories-from-americas-most-legendary-haunted-places-a-spooky-paranormal-cookbook-with-delightfully-creepy-meals-eerie","title":"Food to Die for: Recipes and Stories from America's Most Legendary Haunted Places (a Spooky Paranormal Cookbook with Delightfully Creepy Meals, Eerie","description":"\u003cp\u003e\u003cstrong\u003eDiscover tantalizing recipes, spine-tingling stories, and historic photos from the most notoriously haunted locations across America in this fun and fascinating cookbook. Paranormal investigator and Kindred Spirits co-host Amy Bruni leads you through eerie hotels, haunted homes, hellish hospitals, and spooky ghost towns, giving you stories and a recipe from each place.\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eWhether you're in the mood for Lizzie Borden's meatloaf or want to serve up spooky prison stories along with sugar cookies from Alcatraz, Food to Die For is your guide to ghoulish gastronomy.\u003c\/p\u003e\u003cp\u003eOne of America's favorite ghost hunters, Amy Bruni takes you to mysterious hotels, eerie ghost towns, and possessed pubs in this delightfully sinister collection of stories and recipes. Each of the nearly 60 locations in \u003cem\u003eFood to Die For\u003c\/em\u003e includes: \u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eVintage photographs and charmingly creepy stories rooted in history\u003c\/li\u003e\n\u003cli\u003eA noteworthy recipe associated with the people or place\u003c\/li\u003e\n\u003cli\u003eFull-color, captivating, and hauntingly styled food photos to inspire a killer kitchen experience\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003eEnjoy creepy recipes like: \u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eSouthern Fried Chicken from the Missouri State Penitentiary\u003c\/li\u003e\n\u003cli\u003eSheboygan Asylum Caesar Salad\u003c\/li\u003e\n\u003cli\u003eCornbread inspired by the Villisca Axe Murder House\u003c\/li\u003e\n\u003cli\u003eAbsinthe Frappé from the Old Absinthe House\u003c\/li\u003e\n\u003cli\u003eErnest Hemingway's Bloody Mary from Hemingway Home \u0026amp; Museum\u003c\/li\u003e\n\u003cli\u003eVegetable Soup from Waverly Hills Sanatorium\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003eThis terrifyingly tasty cookbook will bewitch anyone who: \u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eHas a taste for the paranormal and a hunger to try new foods\u003c\/li\u003e\n\u003cli\u003eLoves history, travel, and culinary curiosities\u003c\/li\u003e\n\u003cli\u003eEnjoys entertaining guests in unique and memorable ways\u003c\/li\u003e\n\u003cli\u003eWould get goosebumps making a recipe written 300 years ago\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003eHistory buffs, thrill-seekers, and foodies will all get shivers seeing the past come to life with every enchanted recipe and delicious tale from \u003cem\u003eFood to Die For\u003c\/em\u003e.\u003c\/p\u003e\u003cdiv style=\"display:none\"\u003eISBN-10: 1400245591\u003cbr\u003eISBN-13: 9781400245598\u003cbr\u003eAuthor: Bruni, Amy, Tremaine, Julie\u003cbr\u003ePublisher: Harper Celebrate\u003cbr\u003e\n\u003c\/div\u003e","brand":"Harper Celebrate","offers":[{"title":"Hardcover (Jul 2024)","offer_id":46079976931525,"sku":"9781400245598","price":38.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/6414\/2533\/files\/9781400245598.jpg?v=1776033368"},{"product_id":"the-upstairs-delicatessen-on-eating-reading-reading-about-eating-and-eating-while-reading","title":"The Upstairs Delicatessen: On Eating, Reading, Reading about Eating, and Eating While Reading","description":"\u003cp\u003e\u003cb\u003eGarner gathers a literary chorus to capture the joys of reading and eating in this comic, personal classic. \u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ci\u003eReading and eating, like Krazy and Ignatz, Sturm und Drang, prosciutto and melon, Simon and Schuster, and radishes and butter, have always, for me, simply gone together. The book you're holding is a product of these combined gluttonies.\u003cbr\u003e\u003c\/i\u003e\u003cbr\u003eDwight Garner, the beloved \u003ci\u003eNew York Times \u003c\/i\u003ecritic and the author of \u003ci\u003eGarner's Quotations\u003c\/i\u003e, serves up the intertwined pleasures of books and food. The product of a lifetime of obsessively reading, eating, and every combination therein, \u003ci\u003eThe Upstairs Delicatessen: On Eating, Reading, Reading About \u003c\/i\u003e\u003ci\u003eEating, and Eating While Reading \u003c\/i\u003eis a charming, emotional memoir, one that only Garner could write. In it, he records the voices of great writers and the stories from his life that fill his mind as he moves through the sections of the day and of this book: breakfast, lunch, shopping, the occasional nap, drinking, and dinner. \u003cp\u003e\u003c\/p\u003eThrough his lifelong infatuation with these twin joys, we meet the man behind the pages and the plates, and a portrait of Garner, eager and insatiable, emerges. He writes with tenderness and humor about his mayonnaise-laden childhood in West Virginia and Naples, Florida (and about his father's famous peanut butter and pickle sandwich), his mind-opening marriage to a chef from a foodie family (\"Cree grew up taking leftover frog legs to school in her lunch box\"), and the words and dishes closest to his heart. This is a book to be savored, though it may just whet your appetite for more.\u003cdiv style=\"display:none\"\u003eISBN-10: 1250338360\u003cbr\u003eISBN-13: 9781250338365\u003cbr\u003eAuthor: Garner, Dwight\u003cbr\u003ePublisher: Picador USA\u003cbr\u003e\n\u003c\/div\u003e","brand":"Picador USA","offers":[{"title":"Paperback (Oct 2024)","offer_id":46079982469317,"sku":"9781250338365","price":24.7,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/6414\/2533\/files\/9781250338365.jpg?v=1776033402"},{"product_id":"bourbon-land-a-spirited-love-letter-to-my-old-kentucky-whiskey-with-50-recipes","title":"Bourbon Land: A Spirited Love Letter to My Old Kentucky Whiskey, with 50 Recipes","description":"\u003cb\u003eIn his highly anticipated follow-up to the James Beard Award-winning \u003ci\u003eButtermilk Graffiti\u003c\/i\u003e, Edward Lee examines his favorite libation--bourbon--with recipes, essays, history, profiles, distillery tours, and more. \u003c\/b\u003e\u003cb\u003e* Named a Best New Cookbook of Spring 2024 by \u003ci\u003eEater, Epicurious\u003c\/i\u003e, and \u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e Knowledgeable, entertaining, and more than a little infatuated with his subject, award-winning food writer and chef Edward Lee gives us his insight into bourbon, telling us everything we should know about the mellow honey-brown treasure that's put Kentucky on the global map: How bourbon is made. Its history. How to read a label. A look inside the famous distilleries. The influence of oak. Tours of Kentucky's bourbon regions. How to taste bourbon like a professional. And, in the most delicious surprise, how to cook with bourbon, with 50 recipes from Bourbon-Glazed Chicken Wings and Blackened Salmon with Bourbon-Soy Marinade to a Bourbon and Butterscotch Pudding. Plus the best Old-Fashioned you'll ever mix. \u003cbr\u003e \u003cp\u003e\u003c\/p\u003e\u003cdiv style=\"display:none\"\u003eISBN-10: 1648291538\u003cbr\u003eISBN-13: 9781648291531\u003cbr\u003eAuthor: Lee, Edward\u003cbr\u003ePublisher: Artisan Publishers\u003cbr\u003e\n\u003c\/div\u003e","brand":"Artisan Publishers","offers":[{"title":"Hardcover (Apr 2024)","offer_id":46080098697413,"sku":"9781648291531","price":39.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/6414\/2533\/files\/9781648291531.jpg?v=1776034483"},{"product_id":"kin-caribbean-recipes-for-the-modern-kitchen","title":"Kin: Caribbean Recipes for the Modern Kitchen","description":"\u003cp\u003eAs the daughter of Jamaican immigrants, Marie Mitchell cooks to understand and celebrate recipes that have been passed down from generation to generation. In \u003cem\u003eKin\u003c\/em\u003e, her hotly anticipated debut cookbook, she shares dishes from the Caribbean and its diaspora. Accompanied by gorgeous photographs, many shot in the Caribbean, the book's 80 recipes blend influences from South Asia, Africa, and Latin America in crispy Saltfish Fritters, Honey Jerk Wings with Fluffy Cassava Fries and Hot Pepper Sauce, garlicky Mojo Roast Pork, Sweet Tangy Coleslaw, and Creamy Tomato Curry. Her breads, desserts, and drinks evoke the islands and are stunningly easy: coconut bread buns, a Ginger Drizzle cake, Summer Rum Punch. Marie's food is subtle and playful, layering different notes and spices carefully to create delicate, rewarding flavors perfect for home cooks.\u003c\/p\u003e\u003cdiv style=\"display:none\"\u003eISBN-10: 1324089210\u003cbr\u003eISBN-13: 9781324089216\u003cbr\u003eAuthor: Mitchell, Marie\u003cbr\u003ePublisher: W. W. Norton \u0026amp; Company\u003cbr\u003e\n\u003c\/div\u003e","brand":"W. W. Norton \u0026 Company","offers":[{"title":"Hardcover (Mar 2025)","offer_id":46080155779269,"sku":"9781324089216","price":45.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/6414\/2533\/files\/9781324089216.jpg?v=1776034871"},{"product_id":"chop-chop-cooking-the-food-of-nigeria","title":"Chop Chop: Cooking the Food of Nigeria","description":"\u003cp\u003e\u003cb\u003eA \u003ci\u003eNEW YORK TIMES\u003c\/i\u003e BEST COOKBOOK OF 2025 * This introduction to classic Nigerian home cooking features 100 delicious recipes by food explorer, culinary anthropologist, and Nigerian Native of @kitchenbutterfly fame, Ozoz Sokoh. \u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e In Nigeria, the word \"chop\" is all about food and feasting and \"chop chop\" a nickname given to someone who loves to eat. And it's no surprise Nigeria has an entire vocabulary dedicated to eating--with more than 50 nationally recognized languages and over 250 ethnicities, Nigeria's food is as rich and diverse as its people.This book reflects the foodways' incredibly flavorful complexity, ingredients, and recipes from all six regions, gathered and showcased in a highly photographic cookbook. \u003c\/p\u003e In \u003ci\u003eChop Chop\u003c\/i\u003e, author, culinary anthropologist, and Nigerian native Ozoz Sokoh celebrates classic and traditional Nigerian cuisine to underscore the ingredients, flavors, and textures that make it not only beloved, but delicious and easy for the home cook. Featuring: \u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eA COLLECTION OF CLASSIC AND TRADITIONAL NIGERIAN RECIPES: \u003c\/b\u003eThink smoky spicy beef suya skewers, egusi soup with greens, restorative pepper soup, jollof rice studded with tomatoes, soft puff puff dough bites, and sweet-tart hibiscus drinks, and more from across the country. \u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eLEXICON OF NIGERIAN CUISINE: \u003c\/b\u003e Learn how to shop and cook like a Nigerian and learn about the ingredients integral to Nigerian cuisine, like nuts and seeds, greens, grains, and cereals (especially in the north), roots and tubers (favorites of the south), and proteins that come together on the plate in the form of hearty soups and stews, steamed puddings, salads, rice dishes, fritters, and more. \u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eILLUMINATING CULTURAL AND HISTORICAL EXPLORATIONS: \u003c\/b\u003e With headnotes and sidebars that give important cultural and historical context, including how Nigerian cuisine travelled the globe leaving its mark, you will learn the deep roots behind dishes and drinks, and global foodways connections. \u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eSTUNNING PHOTOGRAPHY: \u003c\/b\u003e With gorgeous photos from Nigeria's landscapes, food markets, and people, as well as beautiful photography of ingredients and finished dishes, \u003ci\u003eChop Chop \u003c\/i\u003eis a cookbook to behold. \u003c\/li\u003e\n\u003c\/ul\u003e Written through the lens of Ozoz's deep connection to the region, \u003ci\u003eChop Chop\u003c\/i\u003e will bring Nigeria's food-loving spirit to home kitchens everywhere, so you can travel, by plate. \u003cp\u003e\u003c\/p\u003e\u003cdiv style=\"display:none\"\u003eISBN-10: 1648291899\u003cbr\u003eISBN-13: 9781648291890\u003cbr\u003eAuthor: Sokoh, Ozoz\u003cbr\u003ePublisher: Artisan Publishers\u003cbr\u003e\n\u003c\/div\u003e","brand":"Artisan Publishers","offers":[{"title":"Hardcover (Mar 2025)","offer_id":46080280461509,"sku":"9781648291890","price":45.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/6414\/2533\/files\/9781648291890.jpg?v=1776035823"},{"product_id":"why-i-cook","title":"Why I Cook","description":"\u003cb\u003eWinner, IACP Award, Best Book of the Year in Literary Food Writing\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003eFrom Emmy Award-winning chef Tom Colicchio--a cookbook and memoir that shares an exclusive look inside the mind and kitchen of the beloved restaurateur and TV personality \u003c\/b\u003e\u003cb\u003e* \u003c\/b\u003e\u003cb\u003eNamed a Best Book of 2024 by Amazon and Barnes \u0026amp; Noble * Named a Best New Cookbook \/ Gift Book by \u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e, \u003ci\u003eHarper's Bazaar, The New York Post, \u003c\/i\u003eand more\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e Tom Colicchio cooked his first recipe at 13 years old--a stuffed eggplant from an issue of Cuisine magazine that he picked up out of boredom--and it changed his life. Now for the first time ever, Tom recounts the extraordinary personal journey that brought him from his working-class Italian background in Elizabeth, New Jersey, to the award-winning kitchens of New York City's best restaurants, to the set of \u003ci\u003eTop Chef\u003c\/i\u003e and the stage of the Emmy Awards. \u003cp\u003e\u003c\/p\u003e Through 10 memoir chapters and 60 recipes, \u003ci\u003eWhy I Cook\u003c\/i\u003e shares Tom's personal reflections of more than 40 years behind the stove. From pre-dawn fishing excursions with his grandfather to running the flat-top at the snack shack of the local swim club, to finding his way as a young chef in New York City, Tom chronicles the dishes and memories that have shaped him as a person and chef. \u003cp\u003e\u003c\/p\u003e Through these meaningful dishes, gorgeous recipe shots, and images from Tom's childhood, \u003ci\u003eWhy I Cook\u003c\/i\u003e is the most personal look into Tom's life yet.\u003cdiv style=\"display:none\"\u003eISBN-10: 1648291287\u003cbr\u003eISBN-13: 9781648291289\u003cbr\u003eAuthor: Colicchio, Tom, David Stein, Joshua\u003cbr\u003ePublisher: Artisan Publishers\u003cbr\u003e\n\u003c\/div\u003e","brand":"Artisan Publishers","offers":[{"title":"Hardcover (Oct 2024)","offer_id":46080301629637,"sku":"9781648291289","price":45.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/6414\/2533\/files\/9781648291289.jpg?v=1776035936"},{"product_id":"braided-heritage-recipes-and-stories-on-the-origin-of-american-cuisine","title":"Braided Heritage: Recipes and Stories on the Origin of American Cuisine","description":"\u003cb\u003eNATIONAL BESTSELLER - Discover the sweeping story of how Indigenous, European, and African traditions intertwined to form an entirely new cuisine, with over 90 recipes for the modern home cook--from the James Beard Cookbook Hall of Famer and star of the Netflix docuseries \u003ci\u003eHigh on the Hog\u003c\/i\u003e.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eOne of our preeminent culinary historians, Dr. Jessica B. Harris has conducted decades of research throughout the Americas, the Caribbean, and Africa. In this telling of the origins of American food, though, she gets more personal. As heritage is history, she intertwines the larger sweeping past with stories and recipes from friends she's made over the years--friends from all three threads of the braid, descended from Native peoples, Europeans, and Africans, whose family dishes speak to the crucial era when each thread formed a trinity, and the origins of American food. \u003cp\u003e\u003c\/p\u003eThrough this mix, we learn that \u003cb\u003eClear Broth Clam Chowder\u003c\/b\u003e has both Indigenous and European roots; the same, too, with \u003cb\u003eEnchiladas Suizas\u003c\/b\u003e, tomatillo-smothered tortillas made \"Swiss\" with cheese and dairy; and that the hallmarks of African American food through the centuries have been evolution based on region, migration, and innovation, resulting in classics like \u003cb\u003eRed Beans and Rice\u003c\/b\u003e and \u003cb\u003ePeach Bread Pudding Cupcakes with Bourbon Glaze\u003c\/b\u003e. \u003cp\u003e\u003c\/p\u003eWith recipes ranging from everyday meals to festive spreads, \u003ci\u003e Braided Heritage\u003c\/i\u003e offers a new, in-depth, delicious look at American culinary history.\u003cdiv style=\"display:none\"\u003eISBN-10: 0593139771\u003cbr\u003eISBN-13: 9780593139776\u003cbr\u003eAuthor: Harris, Jessica B.\u003cbr\u003ePublisher: Clarkson Potter Publishers\u003cbr\u003e\n\u003c\/div\u003e","brand":"Clarkson Potter Publishers","offers":[{"title":"Hardcover (Jun 2025)","offer_id":46080376832197,"sku":"9780593139776","price":45.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/6414\/2533\/files\/9780593139776.jpg?v=1776036721"},{"product_id":"what-is-queer-food-how-we-served-a-revolution","title":"What Is Queer Food?: How We Served a Revolution","description":"\u003cp\u003eThe food on our plates has long been designed, twisted, and elevated by queer hands. Piecing together a dazzling mosaic of queer lives, spaces, and meals, beloved food writer John Birdsall unfolds the complex story of how, through times of fear and persecution, queer people used food to express joy and build community--and ended up changing the shape of the table for everyone.\u003c\/p\u003e\u003cp\u003eTracing the evolution of queer food from the early decades of the twentieth century through the LGBTQ civil rights movement of post-Stonewall liberation and the devastation of AIDS, Birdsall fills the gaps between past and present. He channels the twin forces of criticism and cultural history to propel readers into the kitchens, restaurants, swirling party houses, and buzzing interior lives of James Baldwin, Alice B. Toklas, Truman Capote, Esther Eng, and others who left an indelible mark on the culinary world from the margins. Queer food, as Birdsall brilliantly reveals, is quiche and Champagne \u003cem\u003eeleganza\u003c\/em\u003e at Sunday brunch and joyous lesbian potlucks in the bunker world of Cold War homophobic purges. It's paper chicken for the gender-rebel divas of Chinese opera in San Francisco, Richard Olney's ecstatic salade composée, and Rainbow Ice-Box Cake from Ernest Matthew Mickler's \u003cem\u003eWhite Trash Cooking\u003c\/em\u003e. It's the intention surrounding a meal, the circumstances behind it, the people gathered around the table.\u003c\/p\u003e\u003cp\u003eWith cinematic verve and delicious prose, \u003cem\u003eWhat Is Queer Food?\u003c\/em\u003e is a monumental work: a testament to food's essential link to modern queerness that reveals how, like fashion or pop music, cooking and eating have become a crucial language of LGBTQ+ identity. By reframing our understanding of both food and queerness, it opens the door for courageous reckoning and boundless conversation.\u003c\/p\u003e\u003cdiv style=\"display:none\"\u003eISBN-10: 1324073799\u003cbr\u003eISBN-13: 9781324073796\u003cbr\u003eAuthor: Birdsall, John\u003cbr\u003ePublisher: W. W. Norton \u0026amp; Company\u003cbr\u003e\n\u003c\/div\u003e","brand":"W. W. Norton \u0026 Company","offers":[{"title":"Hardcover (Jun 2025)","offer_id":46080407371973,"sku":"9781324073796","price":38.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/6414\/2533\/files\/9781324073796.jpg?v=1776036901"},{"product_id":"an-everlasting-meal-cooking-with-economy-and-grace","title":"An Everlasting Meal: Cooking with Economy and Grace","description":"\u003cb\u003eIn \u003ci\u003eAn Everlasting Meal, \u003c\/i\u003e Tamar Adler has written a book that \"reads less like a cookbook than like a recipe for a delicious life\" (\u003ci\u003eNew York\u003c\/i\u003e magazine).\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eIn this meditation on cooking and eating, Tamar Adler weaves philosophy and instruction into approachable lessons on feeding ourselves well. \u003ci\u003eAn Everlasting Meal \u003c\/i\u003edemonstrates the implicit frugality in cooking. In essays on forgotten skills such as boiling, suggestions for what to do when cooking seems like a chore, and strategies for preparing, storing, and transforming ingredients for a week's worth of satisfying, delicious meals, Tamar reminds us of the practical pleasures of eating. She explains what cooks in the world's great kitchens know: that the best meals rely on the ends of the meals that came before them. With that in mind, she shows how we often throw away the bones, skins, and peels we need to make our food both more affordable and better. She also reminds readers that almost all kitchen mistakes can be remedied. Summoning respectable meals from the humblest ingredients, Tamar breathes life into the belief that we can start cooking from wherever we are, with whatever we have. \u003cp\u003e\u003c\/p\u003eAn empowering, indispensable work, \u003ci\u003eAn Everlasting Meal \u003c\/i\u003eis an elegant testimony to the value of cooking.\u003cdiv style=\"display:none\"\u003eISBN-10: 1439181888\u003cbr\u003eISBN-13: 9781439181881\u003cbr\u003eAuthor: Adler, Tamar, Waters, Alice\u003cbr\u003ePublisher: Scribner Book Company\u003cbr\u003e\n\u003c\/div\u003e","brand":"Scribner Book Company","offers":[{"title":"Paperback (Jun 2012)","offer_id":46080632062149,"sku":"9781439181881","price":24.7,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/6414\/2533\/files\/9781439181881.jpg?v=1776039157"},{"product_id":"vitamina-t-your-daily-dose-of-tacos-tortas-tamales-and-more-mexican-street-food-classics","title":"Vitamina T: Your Daily Dose of Tacos, Tortas, Tamales, and More Mexican Street Food Classics","description":"\u003cb\u003eGet your daily dose of vitamin T--the unofficial Mexican food group that celebrates tacos, tortas, tamales, and more--with over 100 delicious recipes that add a fun twist to these classic street foods.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eTacos, tostadas, tamales, and other vitamin T favorites represent the culinary experience of street foods across Mexican foodways. In \u003ci\u003eVitamina T\u003c\/i\u003e, celebrated chef Fermín Núñez and masa-purveyor-to-the-stars Jorge Gaviria take us on a journey through the sizzling streets of Mexico to show us how we can capture some of the magic of this cuisine in our home kitchens. Explore the beautiful sights and bold flavors of a late-night taqueria, a charcoal-burning clay comal teeming with hoja-santa-wrapped tetelas, and all of the tamales at all of the times. \u003ci\u003eVitamina T\u003c\/i\u003e features over 100 mouthwatering Mexican staples as well as contemporary twists: \u003cbr\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eTacos: \u003c\/b\u003e Al Pastor, Barbacoa, and Carnitas Tacos\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eTamales: \u003c\/b\u003e Bean and Cheese, Duck Confit Tamales (with a delicious Mole Negro)\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eTostadas: \u003c\/b\u003eTinga, Beet-Avocado, and Red Snapper Ceviche Tostadas\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eTortas: \u003c\/b\u003e Butternut Squash in Chile Colorado, Brisket \"de la Barda,\" and Cubana Tortas\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eTodo Lo Demás: \u003c\/b\u003eSopes, Gorditas, Flautas, Chilaquiles, and more\u003c\/li\u003e\n\u003c\/ul\u003e\u003cbr\u003eThese dishes are emblematic of what makes Mexico a culinary cornerstone, and \u003ci\u003eVitamina T\u003c\/i\u003e translates them into approachable recipes for home cooks. Through traditional techniques, practices developed by Fermín and Jorge, and recipes for any occasion, this book has everything you need to bring an all-day Mexico City street food crawl into your own home.\u003cdiv style=\"display:none\"\u003eISBN-10: 0593800370\u003cbr\u003eISBN-13: 9780593800379\u003cbr\u003eAuthor: Gaviria, Jorge, Núñez, Fermín, Ben-Amotz, Allegra\u003cbr\u003ePublisher: Clarkson Potter Publishers\u003cbr\u003e\n\u003c\/div\u003e","brand":"Clarkson Potter Publishers","offers":[{"title":"Hardcover (Apr 2026)","offer_id":46080802259141,"sku":"9780593800379","price":45.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/6414\/2533\/files\/9780593800379.jpg?v=1776040420"},{"product_id":"im-not-trying-to-be-difficult-stories-from-the-restaurant-trenches","title":"I'm Not Trying to Be Difficult: Stories from the Restaurant Trenches","description":"\u003cb\u003eA USA TODAY BESTSELLER\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e Drew Nieporent has been a staple of the New York dining scene for decades, establishing a host of iconic restaurants like Nobu, Tribeca Grill, and Montrachet. But his career started from much more humble beginnings--the grill at the local McDonald's. \u003cp\u003e\u003c\/p\u003e A middle class kid from New York's East Side, Drew spends his childhood tagging along with his father to help restaurants get their liquor license, igniting a lifelong obsession with food. His passion takes him on a winding, continent-spanning journey, crossing paths with legendary chefs, iconic athletes, and movie stars as he grows into one of the most influential names in the culinary world. From waiting tables on a cruise ship to getting his first three-star review; from squabbling with Cornell professors to partnering with Robert DeNiro; this is more than a story of one man's extraordinary life--it's a story of an evolving industry. As culinary trends come and go, and relationships blossom and combust, Nieporent navigates it all with a simple yet powerful philosophy: give the customer what they want. \u003cp\u003e\u003c\/p\u003e Told in Drew's unforgettable voice, \u003ci\u003eI'm Not Trying To Be Difficult\u003c\/i\u003e is a rollicking memoir that feels like sitting across the dinner table from someone who has seen it all--one of the last great restaurateurs.\u003cdiv style=\"display:none\"\u003eISBN-10: 1538765578\u003cbr\u003eISBN-13: 9781538765579\u003cbr\u003eAuthor: Nieporent, Drew\u003cbr\u003ePublisher: Grand Central Publishing\u003cbr\u003e\n\u003c\/div\u003e","brand":"Grand Central Publishing","offers":[{"title":"Hardcover (Sep 2025)","offer_id":46080830603461,"sku":"9781538765579","price":39.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/6414\/2533\/files\/9781538765579.jpg?v=1776040629"},{"product_id":"feast-on-your-life-kitchen-meditations-for-every-day","title":"Feast on Your Life: Kitchen Meditations for Every Day","description":"\u003cb\u003eFrom the award-winning author of \u003ci\u003eAn Everlasting Meal\u003c\/i\u003e comes a record of daily delights from inside the kitchen and \u003c\/b\u003e\u003cb\u003ejust outside it\u003c\/b\u003e\u003cb\u003e; designed to help you \u003c\/b\u003e\u003cb\u003efind\u003c\/b\u003e\u003cb\u003e joy every day.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\"Delight in food, in eating, in cooking, in serving, in recognizing our luck when we feel full is available to all of us,\" says writer Tamar Adler. Adler found relief and ease in spending a year recording instances of such delight. Her hope is that her observations might do the same for you. \u003cp\u003e\u003c\/p\u003eEach captivating entry is a celebration of simple pleasures. From the pleasure of picking sun-warmed cherries to the comfort of a perfectly cooked meal, Adler's reflections range from short, lyrical musings--a series of phrases, a list of words, a quick poem--to longer, thought-provoking meditations. All in all, they represent the kitchen (and adjacent) happinesses of one year. \u003cp\u003e\u003c\/p\u003eStep into a world where cooking becomes a meditative, soothing retreat. Adler brings her signature warmth and poetic charm to this daily devotional of sorts. Her writing, brimming with zest and wisdom, has earned comparisons to food legends like MFK Fisher and Laurie Colwin--a testament to her ability to weave storytelling and culinary insights. But Adler doesn't just write about food--she transforms how we see it. With her gentle guidance, even the most routine kitchen tasks become opportunities for reflection. Her voice is like a trusted friend's--knowledgeable, comforting, and endlessly inspiring. \u003cp\u003e\u003c\/p\u003e\u003ci\u003eFeast on Your Life\u003c\/i\u003e is the perfect holiday gift or addition to your own library. Adler's reflections help you see the magic in everyday meals and embrace the art of cooking with a renewed sense of peace, helping you find greater happiness and mindfulness the kitchen.\u003cdiv style=\"display:none\"\u003eISBN-10: 1668078023\u003cbr\u003eISBN-13: 9781668078020\u003cbr\u003eAuthor: Adler, Tamar\u003cbr\u003ePublisher: Scribner Book Company\u003cbr\u003e\n\u003c\/div\u003e","brand":"Scribner Book Company","offers":[{"title":"Hardcover (Dec 2025)","offer_id":46080843382981,"sku":"9781668078020","price":37.7,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/6414\/2533\/files\/9781668078020.jpg?v=1776040747"},{"product_id":"hunger-like-a-thirst-from-food-stamps-to-fine-dining-a-restaurant-critic-finds-her-place-at-the-table","title":"Hunger Like a Thirst: From Food Stamps to Fine Dining, a Restaurant Critic Finds Her Place at the Table","description":"\u003cp\u003e\u003cb\u003eA witty and lively memoir from food writer and \u003ci\u003eNew York Times\u003c\/i\u003e contributor Besha Rodell, (formerly) one of the world's last anonymous restaurant critics\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eWhen Besha Rodell moved from Australia to the United States with her mother at fourteen, she was a foreigner in a new land, missing her friends, her father, and the food she grew up eating. In the years that followed, Rodell began waitressing and discovered the buzz of the restaurant world, immersing herself in the lifestyle and community while struggling with the industry's shortcomings. As she built a family, Rodell realized her dream, though only a handful of women before her had done it: to make a career as a restaurant critic. \u003cp\u003e\u003c\/p\u003eFrom the streets of Brooklyn to lush Atlanta to sunny Los Angeles to traveling and eating around the world, and, finally, home to Australia, Rodell takes us on a delicious, raw, and fascinating journey through her life and career and explores the history of criticism and dining and the cultural shifts that have turned us all into food obsessives. \u003ci\u003eHunger Like a Thirst\u003c\/i\u003e shares stories of the joys and hardships of Rodell's coming-of-age, the amazing (and sometimes terrible) meals she ate along the way, and the dear friends she made in each restaurant, workplace, and home.\u003cdiv style=\"display:none\"\u003eISBN-10: 1250807123\u003cbr\u003eISBN-13: 9781250807120\u003cbr\u003eAuthor: Rodell, Besha\u003cbr\u003ePublisher: Celadon Books\u003cbr\u003e\n\u003c\/div\u003e","brand":"Celadon Books","offers":[{"title":"Hardcover (May 2025)","offer_id":46080900825285,"sku":"9781250807120","price":37.69,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/6414\/2533\/files\/9781250807120.jpg?v=1776041549"},{"product_id":"queers-at-the-table-an-illustrated-guide-to-queer-food-with-recipes","title":"Queers at the Table: An Illustrated Guide to Queer Food (with Recipes)","description":"\u003cp\u003e\u003cstrong\u003eAn anthology of essays, comics, and recipes that reveals the dynamic and transformative relationship between queerness and food\u003c\/strong\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eFood has long played an important role in queer culture. Lesbian- and queer women-run feminist restaurants, cafes, and coffeehouses have been safe spaces for queer and trans folk where gender norms can be challenged and where female authority is legitimized. During the AIDS epidemic, gay men and their allies centered food as an expression of collective care for those who needed it most. And queer and trans folk have asserted themselves in a restaurant culture largely controlled by white cisgender men.\u003c\/p\u003e\u003cbr\u003e\u003cp\u003e\u003cem\u003eQueers at the Table\u003c\/em\u003e celebrates the various intersections between queers and food. In its essays, comics, and recipes, the book shows how this shared culture fosters connections, defies norms, honours legacies, and creates community. Taylor Hartson and Tristian Lee write about a queer farming community in which queerness is part of a broad network of living things to be enjoyed and shared; Danielle Kydd writes about food security issues as faced by LGBTQ2S+ folk; and Blue Delliquanti's comic on urban foraging in Minneapolis demonstrates the role of a queer friend group in a local ecosystem.\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eIn full color throughout, \u003cem\u003eQueers at the Table\u003c\/em\u003e is a diverse and enriching anthology that reveals the myriad nurturing ways that queerness informs food production and restaurant culture and how food empowers, transforms, and unites queer and trans folk.\u003c\/p\u003e\u003cdiv style=\"display:none\"\u003eISBN-10: 1834050022\u003cbr\u003eISBN-13: 9781834050027\u003cbr\u003eAuthor: Ketchum, Alex D., Elias, Megan J.\u003cbr\u003ePublisher: Arsenal Pulp Press\u003cbr\u003e\n\u003c\/div\u003e","brand":"Arsenal Pulp Press","offers":[{"title":"Paperback (Oct 2025)","offer_id":46080914129093,"sku":"9781834050027","price":32.44,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/6414\/2533\/files\/9781834050027.jpg?v=1776041641"},{"product_id":"the-chicago-way-an-oral-history-of-chicago-dining","title":"The Chicago Way: An Oral History of Chicago Dining","description":"\u003cp\u003e\u003cb\u003e\"[A] must-read for Chicago's foodies.\"\u003c\/b\u003e\u003cb\u003e-- \u003ci\u003ePublishers Weekly\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eThe untold stories behind Chicago's globally celebrated culinary scene--from revolutionary chefs to kitchen disasters to public uproars to Michelin stars, told by the cooks, servers, restaurateurs, critics, dreamers, and rebels who built America's most fearless food city.\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003eWhether serious destination diners, weekend visitors, or fans of \u003ci\u003eThe Bear\u003c\/i\u003e, everyone knows Chicago has long outgrown its mid-twentieth-century reputation as a steak-and-potatoes town. The last fifty years have seen it explode into world prominence as one of America's best places to eat--and ground zero of some of America's greatest cooking. When Michelin first started awarding stars in the United States, they selected Chicago as one of the first cities so recognized. But the story of this ascendency--and of nationally famed chefs like Rick Bayless, Charlie Trotter, Grant Achatz, Stephanie Izard, and many others--has never been fully revealed in all its messy, dramatic, high-energy glory.\u003c\/p\u003e\u003cp\u003e\u003ci\u003eThe Chicago Way\u003c\/i\u003e traces Chicago's growth as a dining capital over the past fifty-plus years through an oral history made up of the voices of those who led, drove, and otherwise took part in that transformation. Readers will learn how the city's diners (and millions of happily sated visitors) grew to love new and more adventurous ways of eating, from hot dogs with foie gras to molecular gastronomy. These first-person accounts show how restaurants played a key role in transforming the city's culture, creating hot new neighborhoods--before sometimes getting priced out of them--and driving economic growth not just downtown, but increasingly into its kaleidoscopically diverse neighborhoods. \u003c\/p\u003e\u003cp\u003eThis is a dynamic plunge into the chaos and glory of the restaurant world, charged with the unfiltered voices of the men and women who helped make Chicago's food culture what it is today. Focusing on real estate, finance, and economics as well as food and creativity, these insider accounts together tell a powerful story about the essential influence of Chicago chefs and restaurants on contemporary American cuisine that will appeal to everyone interested in food, restaurants, and dining.\u003c\/p\u003e\u003cp\u003eJames Beard Award-winning Michael Gebert has written for decades about hundreds of Chicago food figures from every background, and in \u003ci\u003eThe Chicago Way\u003c\/i\u003e, he includes contributions from national celebrities such as \u003ci\u003eTop Chef\u003c\/i\u003e winners Stephanie Izard and Joe Flamm, Alinea chef Grant Achatz, and Michelin-starred chef and author Lane Regan, among many other notables. His vast network and deep knowledge are reflected in the scores of both famed and unsung food professionals included here, arrayed into a narrative mosaic that reveals the stories behind the story of Chicago's greatest, most important, and most memorable places to eat food.\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cdiv style=\"display:none\"\u003eISBN-10: 1572843608\u003cbr\u003eISBN-13: 9781572843608\u003cbr\u003eAuthor: Gebert, Michael\u003cbr\u003ePublisher: Agate Midway\u003cbr\u003e\n\u003c\/div\u003e","brand":"Agate Midway","offers":[{"title":"Hardcover (Feb 2026)","offer_id":46080933265605,"sku":"9781572843608","price":46.8,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/6414\/2533\/files\/9781572843608.jpg?v=1776041775"},{"product_id":"how-to-cook-a-wolf","title":"How to Cook a Wolf","description":"\u003cp\u003e\u003cb\u003e\"I do not know of any one in the United States who writes better prose.\" --W.H. Auden \u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eWritten to inspire courage in those daunted by wartimes shortages, \u003ci\u003eHow to Cook a Wolf\u003c\/i\u003e continues to rally cooks during times of plenty, reminding them that providing sustenance requires more than putting food on the table.\u003cbr\u003e\u003cbr\u003eM. F. K. Fisher knew that the last thing hungry people needed were hints on cutting back and making do. Instead, she gives her readers license to dream, to experiment, to construct adventurous and delicious meals as a bulwark against a dreary, meager present. Her fine prose provides reason in itself to draw our chairs close to the hearth; we can still enjoy her company and her exhortations to celebrate life by eating well.\u003cdiv style=\"display:none\"\u003eISBN-10: 0865473366\u003cbr\u003eISBN-13: 9780865473362\u003cbr\u003eAuthor: Fisher, M. F. K.\u003cbr\u003ePublisher: North Point Press\u003cbr\u003e\n\u003c\/div\u003e","brand":"North Point Press","offers":[{"title":"Paperback (Oct 1988)","offer_id":46081108279493,"sku":"9780865473362","price":24.7,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/6414\/2533\/files\/9780865473362.jpg?v=1776043043"},{"product_id":"bread-and-wine-a-love-letter-to-life-around-the-table-with-recipes","title":"Bread and Wine: A Love Letter to Life Around the Table with Recipes","description":"\u003cp\u003e\u003cstrong\u003eJoin \u003cem\u003eNew York Times \u003c\/em\u003ebestselling author Shauna Niequist as she offers an enchanting mix of funny and vulnerable storytelling in this collection of recipes and essays about the surprising and sacred things that happen when people gather around the table.\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cem\u003eBread \u0026amp; Wine\u003c\/em\u003e is a literary feast about the moments and meals that bring us together. With beautiful and evocative writing, Shauna celebrates the sweet and savory moments that happen when family and friends sit down together. She invites us to see how God teaches and feeds us even as we nourish the people around us, and she explores the ways that hunger, loneliness, and restlessness lead us back to the table again.\u003c\/p\u003e\u003cp\u003ePart cookbook and part spiritual memoir, \u003cem\u003eBread \u0026amp; Wine \u003c\/em\u003esheds light on: \u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eHow sharing food together mirrors the way we share our hearts with each other--and with God\u003c\/li\u003e\n\u003cli\u003eWhat it means to follow a God who reveals His presence in breaking bread and passing a cup\u003c\/li\u003e\n\u003cli\u003eWhat happens when we come together, slow down, open our homes, look into one another's faces, and listen to one another's stories\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eA satisfying read for heart and body, you'll want to keep \u003cem\u003eBread \u0026amp; Wine \u003c\/em\u003eclose at hand all year round. Recreate the meals that come to life in each essay with recipes for any occasion, from Goat Cheese Biscuits and Bacon-Wrapped Dates to Mango Chicken Curry and Dark Chocolate Sea Salt Toffee.\u003c\/p\u003e\u003cp\u003eFor anyone who has found themselves swapping stories over plates of pasta, sharing takeout on the couch, laughing over a burnt recipe, and lingering a little longer for one more bite, this book is for you.\u003c\/p\u003e\u003cdiv style=\"display:none\"\u003eISBN-10: 0310361095\u003cbr\u003eISBN-13: 9780310361091\u003cbr\u003eAuthor: Niequist, Shauna\u003cbr\u003ePublisher: Zondervan\u003cbr\u003e\n\u003c\/div\u003e","brand":"Zondervan","offers":[{"title":"Paperback (Aug 2020)","offer_id":46081210613957,"sku":"9780310361091","price":25.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/6414\/2533\/files\/9780310361091.jpg?v=1776043989"},{"product_id":"eating-words-a-norton-anthology-of-food-writing","title":"Eating Words: A Norton Anthology of Food Writing","description":"\u003cp\u003eEdited by influential literary critic Sandra M. Gilbert and award-winning restaurant critic and professor of English Roger Porter, \u003cem\u003eEating Words\u003c\/em\u003e gathers food writing of literary distinction and vast historical sweep into one groundbreaking volume. Beginning with the taboos of the Old Testament and the tastes of ancient Rome, and including travel essays, polemics, memoirs, and poems, the book is divided into sections such as \"Food Writing Through History,\" \"At the Family Hearth,\" \"Hunger Games: The Delight and Dread of Eating,\" \"Kitchen Practices,\" and \"Food Politics.\"\u003c\/p\u003e\u003cp\u003eSelections from writings by Julia Child, Anthony Bourdain, Bill Buford, Michael Pollan, Molly O'Neill, Calvin Trillin, and Adam Gopnik, along with works by authors not usually associated with gastronomy--Maxine Hong Kingston, Henry Louis Gates Jr., Hemingway, Chekhov, and David Foster Wallace--enliven and enrich this comprehensive anthology. \"We are living in the golden age of food writing,\" proclaims Ruth Reichl in her preface to this savory banquet of literature, a must-have for any food lover. \u003cem\u003eEating Words\u003c\/em\u003e shows how right she is.\u003c\/p\u003e\u003cdiv style=\"display:none\"\u003eISBN-10: 0393353516\u003cbr\u003eISBN-13: 9780393353518\u003cbr\u003eAuthor: Gilbert, Sandra M., Porter, Roger J., Reichl, Ruth\u003cbr\u003ePublisher: W. W. Norton \u0026amp; Company\u003cbr\u003e\n\u003c\/div\u003e","brand":"W. W. Norton \u0026 Company","offers":[{"title":"Paperback (Nov 2016)","offer_id":46081226670277,"sku":"9780393353518","price":45.49,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/6414\/2533\/files\/9780393353518.jpg?v=1776044112"},{"product_id":"zaitoun-recipes-from-the-palestinian-kitchen","title":"Zaitoun: Recipes from the Palestinian Kitchen","description":"\u003cp\u003eYasmin Khan unlocks the flavors and fragrances of modern Palestine, from the sun-kissed pomegranate stalls of Akka, on the coast of the Mediterranean Sea, through evergreen oases of date plantations in the Jordan Valley, to the fading fish markets of Gaza City.\u003c\/p\u003e\u003cp\u003ePalestinian food is winningly fresh and bright, centered around colorful mezze dishes that feature the region's bountiful eggplants, peppers, artichokes, and green beans; slow-cooked stews of chicken and lamb flavored with Palestinian barahat spice blends; and the marriage of local olive oil with earthy za'atar, served in small bowls to accompany toasted breads. It has evolved over several millennia through the influences of Arabic, Jewish, Armenian, Persian, Turkish, and Bedouin cultures and civilizations that have ruled over, or lived in, the area known as ancient Palestine.\u003c\/p\u003e\u003cp\u003eIn each place she visits, Khan enters the kitchens of Palestinians of all ages and backgrounds, discovering the secrets of their cuisine and sharing heartlifting stories.\u003c\/p\u003e\u003cdiv style=\"display:none\"\u003eISBN-10: 132400262X\u003cbr\u003eISBN-13: 9781324002628\u003cbr\u003eAuthor: Khan, Yasmin\u003cbr\u003ePublisher: W. W. Norton \u0026amp; Company\u003cbr\u003e\n\u003c\/div\u003e","brand":"W. W. Norton \u0026 Company","offers":[{"title":"Hardcover (Feb 2019)","offer_id":46081391624389,"sku":"9781324002628","price":38.94,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/6414\/2533\/files\/9781324002628.jpg?v=1776045398"}],"url":"https:\/\/www.inveni.store\/collections\/cooking-essays-narratives.oembed","provider":"Inveni","version":"1.0","type":"link"}