{"title":"Cooking--Seasonal","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":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/6414\/2533\/files\/9781984862662.jpg?v=1768885804"},{"product_id":"the-complete-autumn-and-winter-cookbook-550-recipes-for-warming-dinners-holiday-roasts-seasonal-desserts-breads-food-gifts-and-more","title":"The Complete Autumn and Winter Cookbook: 550+ Recipes for Warming Dinners, Holiday Roasts, Seasonal Desserts, Breads, Food Gifts, and More","description":"\u003cb\u003eCelebrate the season with this treasure trove of cozy cooking and baking recipes, from soul-warming soups and simple dinners to showstoppers and weekend projects.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eAs the air grows chillier and nights longer, these dishes draw us to the table and the warmth of an active kitchen: Slow-simmered dishes like Cider-Braised Pork Roast, cheesy weeknight pasta like Unstuffed Shells with Butternut Squash, or a crusty bread like Fig and Fennel Bread. \u003cp\u003e\u003c\/p\u003eWhen the flavors of summer fade, autumn and winter fruits and vegetables can be just as bold and bountiful. Find recipe inspiration from the season's first ripe figs and plump brussels sprouts to roasty sides featuring celery root, kohlrabi, and kabocha squash, or a cranberry curd tart to brighten a winter's night. \u003cp\u003e\u003c\/p\u003eThemed chapters showcase all the reasons to love autumn and winter cooking: \u003cbr\u003e \u003cp\u003e\u003c\/p\u003e\u003cli\u003e\n\u003cb\u003eFind new celeberation favorites\u003c\/b\u003e with a chapter of centerpiece dishes like Turkey and Gravy for a Crowd or Swiss Chard Pie to wow your guests. \u003c\/li\u003e\u003cli\u003e\n\u003cb\u003ePicked apples on an autumnal adventure?\u003c\/b\u003e All Things Apple covers both sweet and savory recipes like French Apple Cake and Celery Root, Fennel, and Apple Chowder to help you use them up.\u003c\/li\u003e\u003cli\u003e\n\u003cb\u003eCreate the ultimate party spread\u003c\/b\u003e with chapters devoted to Appetizers, Festive Drinks, and Brunch: Try fried Korean fried chicken wings, latkes with beet-horseradish applesauce, or Everything Straws. \u003c\/li\u003e\u003cli\u003e\n\u003cb\u003eObsessed with pumpkin?\u003c\/b\u003e So are we! 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Named a Best New Cookbook of 2025 by\u003ci\u003e Bon Appetit, Eater, Epicurious, Publishers Weekly\u003c\/i\u003e, \u003ci\u003eSaveur, \u003c\/i\u003e \u003c\/b\u003e\u003cb\u003e\u003ci\u003eThe Strategist, \u003c\/i\u003e\u003c\/b\u003e\u003cb\u003e\u003ci\u003eThe Week\u003c\/i\u003e, and more.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e In \u003ci\u003eSix Seasons: A New Way with Vegetables, \u003c\/i\u003e Joshua McFadden's approach to seasonal produce revolutionized the way we cook with vegetables. Now, he's back to transform the way we cook and eat pasta. In \u003ci\u003eSix Seasons of Pasta\u003c\/i\u003e, noodles become the perfect showcase for each season's bounty of produce. There are more than 125 recipes organized by season, plus the Italian classics that everyone should have in their repertoire, from Cacio e Pepe to Pasta Fagiole (three ways!). Artichokes with Tomato and Mint celebrates the fresh, delicate flavors of spring; Fall's warming notes are reflected in Mushrooms with Onion, Pancetta, and Cream; and a classic Winter dish like Baked Ziti with Broccoli Rabe is hearty and nourishing. And the best part? These recipes are all made using storebought dried pasta. \u003ci\u003eSix Seasons of Pasta\u003c\/i\u003e does so much more than pair noodles with seasonal produce. The book teaches us how to intuitively cook a perfect pasta dish from scratch using McFadden's no-fail \"build-the-sauce-in-the-skillet\" method. McFadden's time-tested technique will always result in a satisfying and delicious bowl of pasta. \u003cp\u003e\u003c\/p\u003e \u003cp\u003e\u003c\/p\u003e \u003cp\u003e\u003c\/p\u003e\u003cdiv style=\"display:none\"\u003eISBN-10: 1648291929\u003cbr\u003eISBN-13: 9781648291920\u003cbr\u003eAuthor: McFadden, Joshua, Holmberg, Martha, N\/A\u003cbr\u003ePublisher: Artisan Publishers\u003cbr\u003e\n\u003c\/div\u003e","brand":"Artisan Publishers","offers":[{"title":"HardCover (Sep 2025)","offer_id":45658281672901,"sku":"9781648291920","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/6414\/2533\/files\/9781648291920.jpg?v=1768899328"},{"product_id":"dining-in-highly-cookable-recipes-a-cookbook","title":"Dining in: Highly Cookable Recipes: A Cookbook","description":"\u003cb\u003eDiscover the cookbook featuring \"drool-worthy yet decidedly unfussy food\" (\u003ci\u003eGoop\u003c\/i\u003e) that set today's trends and is fast becoming a modern classic.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003e\"This is not a cookbook. It's a treasure map.\"--Samin Nosrat, author of \u003ci\u003eSalt, Fat, Acid, Heat\u003c\/i\u003e\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003eNAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY \u003ci\u003eSan Francisco Chronicle \u003c\/i\u003e- NPR - \u003ci\u003eEpicurious \u003c\/i\u003e- \u003ci\u003eNewsday \u003c\/i\u003e- KCRW's \u003ci\u003eGood Food \u003c\/i\u003e- \u003ci\u003eThe Fader \u003c\/i\u003e- \u003ci\u003eAmerican Express Essentials\u003c\/i\u003e\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eAlison Roman's Salted Butter and Chocolate Chunk Shortbread\u003cb\u003e \u003c\/b\u003emade her Instagram-famous. But all of the recipes in \u003ci\u003eDining In\u003c\/i\u003e have one thing in common: they make even the most oven-phobic or restaurant-crazed person want to stay home and cook. 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It's filled with recipes that are both unique and approachable. Reading it, you'll find yourself thinking 'I would have never thought of making this but I want to make it right now.'\"\u003cb\u003e--\u003ci\u003eBuzzFeed\u003c\/i\u003e\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\"\u003ci\u003eDining In\u003c\/i\u003e is exactly how I want to cook: with bright, fresh flavors, minimal technique, and no pretense. This isn't just a bunch of great recipes, but a manifesto on how one original, opinionated home cook sees the world.\"\u003cb\u003e--Amanda Hesser, co-founder, \u003ci\u003eFood52\u003c\/i\u003e\u003c\/b\u003e\u003cdiv style=\"display:none\"\u003eISBN-10: 045149699X\u003cbr\u003eISBN-13: 9780451496997\u003cbr\u003eAuthor: Roman, Alison, N\/A, N\/A\u003cbr\u003ePublisher: Clarkson Potter Publishers\u003cbr\u003e\n\u003c\/div\u003e","brand":"Clarkson Potter Publishers","offers":[{"title":"HardCover (Oct 2017)","offer_id":45658311753925,"sku":"9780451496997","price":36.09,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/6414\/2533\/files\/9780451496997.jpg?v=1768899552"},{"product_id":"slow-seasons-a-creative-guide-to-reconnecting-with-nature-the-celtic-way","title":"Slow Seasons: A Creative Guide to Reconnecting with Nature the Celtic Way","description":"\u003cp\u003e\u003cb\u003e\u003ci\u003eWoman's Own\u003c\/i\u003e Book Club 2023\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003e'A truly beautiful book. Rosie's writing makes me want to close my laptop, step outside, and appreciate the magic that each season brings' Jessica Elliot Dennison\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eIn her late-twenties, feeling utterly overwhelmed by the pace of modern city life, Rosie Steer found solace in the traditions she had been brought up with, influenced by her Scottish roots, that celebrated nature and observed the small steady shifts in the seasons. \u003cp\u003e\u003c\/p\u003eThe Celtic Wheel of the year is an ancient seasonal cycle that aligns with solar events - the solstices, equinoxes and their midpoints. For each mini-season, Rosie shares nature notes for what we can look out for as the days get warmer or cooler, the nights longer or shorter, alongside activities, things to make, flowers or fruit to forage, seasonal recipes to enjoy and a modern take on the traditional celebrations. \u003cp\u003e\u003c\/p\u003eAs the Wheel turns towards \u003cb\u003eImbolc\u003c\/b\u003e on \u003cb\u003e1st February\u003c\/b\u003e, we can make \u003cb\u003ehand poured candles \u003c\/b\u003eto welcome the return of the light, embrace the chill of a \u003cb\u003ewintery walk\u003c\/b\u003e with a flask of hot chocolate, and fill our homes with the scent of citrus making batches of \u003cb\u003emarmalade\u003c\/b\u003e. \u003cp\u003e\u003c\/p\u003eBy slowing down and paying attention to the ebbs and flows of nature, we can find moments of calm whenever we need them.\u003cdiv style=\"display:none\"\u003eISBN-10: 1526662728\u003cbr\u003eISBN-13: 9781526662729\u003cbr\u003eAuthor: Steer, Rosie, N\/A, N\/A\u003cbr\u003ePublisher: Bloomsbury Publishing\u003cbr\u003e\n\u003c\/div\u003e","brand":"Bloomsbury Publishing","offers":[{"title":"HardCover (Dec 2023)","offer_id":45658345636037,"sku":"9781526662729","price":25.64,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/6414\/2533\/files\/9781526662729.jpg?v=1768899742"},{"product_id":"preppy-kitchen-super-easy-100-simple-and-versatile-recipes","title":"Preppy Kitchen Super Easy: 100 Simple and Versatile Recipes","description":"\u003cb\u003e\u003ci\u003eNew York Times\u003c\/i\u003e\u003c\/b\u003e\u003cb\u003e Bestseller\u003c\/b\u003e \u003cb\u003eA \u003ci\u003eTasting Table \u003c\/i\u003eBest New Cookbook for Beginners\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e \u003cb\u003e\"Kanell excels at giving home cooks ideas on how to turn last night's leftovers into a fresh new meal and also gives a brilliant explainer on ingredients and the kitchen tools you'll need. For a dinner, dessert, or snack that looks award-winning but is easy enough for beginners, look no further.\" --\u003ci\u003eTasting Table\u003c\/i\u003e\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e \u003cb\u003e\"A go-to for busy home cooks looking to spice up their repertoire.\" --\u003ci\u003ePublishers Weekly\u003c\/i\u003e (starred review)\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e \u003cb\u003eThe \u003ci\u003eNew York Times \u003c\/i\u003ebestselling author and beloved social media star @PreppyKitchen delivers simple, everyday recipes that anyone can cook regardless of cooking level or busy schedule that is sure to delight the whole family.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eJohn Kanell is beloved for his aspirational lifestyle and food recipes that feed the eye first. 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He leans into a small cache of hands-off appliances such as the Instant Pot(TM) and air fryer. And, best of all, he's developed recipes you can make once and eat all week, along with dressings and spreads that morph from snack-time dip to salad accompaniment to just-add-a-protein main dish. \u003cp\u003e\u003c\/p\u003eRecipes include: \u003cbr\u003e -Breakfast: Breakfast in a Cup, Breakfast Burritos, \"Ice Cream\" Overnight Oats\u003cbr\u003e -Main dishes with hands-off cook time: Skillet Steak with Garlic-Herb Butter, Cream Cheese and Caraway-Stuffed Salmon, and Crispy Orange-Glazed Chicken Strips\u003cbr\u003e -Easy sides to elevate the simplest of main dishes: Browned Butter and Garlic Mashed Potatoes\u003cbr\u003e -Favorite snacks and small bites for grazing throughout the day: Bruschetta Dip, Grape and Tarragon Chicken Salad, Mango and Radish Shrimp Ceviche\u003cbr\u003e -Quick and easy delicious desserts: Brian's Favorite Chocolate Cake, Slice and Bake Shortbread Cookies, and Chocolate Chunk Pecan Pie Bars \u003cp\u003e\u003c\/p\u003eRegardless of your skill level or busy schedule, you will find these recipes quick and easy to make any time of day.\u003cdiv style=\"display:none\"\u003eISBN-10: 1668026821\u003cbr\u003eISBN-13: 9781668026823\u003cbr\u003eAuthor: Kanell, John, 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 (Aug 2024)","offer_id":45659114242245,"sku":"9781668026823","price":33.25,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/6414\/2533\/files\/9781668026823.jpg?v=1768906022"},{"product_id":"cooking-in-real-life-delicious-doable-recipes-for-every-day-a-cookbook","title":"Cooking in Real Life: Delicious \u0026 Doable Recipes for Every Day (a Cookbook)","description":"\u003cb\u003e\u003ci\u003eUSA TODAY \u003c\/i\u003e\u003c\/b\u003e\u003cb\u003eBestseller\u003c\/b\u003e\u003cbr\u003e \u003cb\u003eA Best Cookbook of the Year: Food Network, \u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e, \u003ci\u003eEpicurious\u003c\/i\u003e, \u003ci\u003eEater\u003c\/i\u003e, and AOL\u003c\/b\u003e\u003cbr\u003e \u003cb\u003eA \u003ci\u003eNew York Magazine \u003c\/i\u003eBest Cookbook to Gift\u003c\/b\u003e\u003cbr\u003e \u003cb\u003eA \u003ci\u003eTasting Table\u003c\/i\u003e Best New Cookbook for Beginners\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e \u003cb\u003e\"Lidey subscribes to the same theory of home cooking that I do. We all want recipes that have ingredients you can buy in almost any grocery store, recipes that are easy enough to make without breaking a sweat that will be delicious and satisfying for either an ordinary weekday dinner or for a special occasion.\" --Ina Garten, from the Foreword\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e \u003cb\u003e\"What you'll find in these pages are recipes that use ingredients that you're going to be able to find at the local grocery store--or ones that you might have already--along with some seriously delicious meals that have none of the pretentiousness that might make picky eaters in your family turn up their noses.\" --\u003ci\u003eTasting Table\u003c\/i\u003e\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e \u003cb\u003e\"Heuck applies...joy and rigor to the comforting, fuss-free recipes in the aptly named \u003ci\u003eCooking in Real Life\u003c\/i\u003e.\" --Food Network\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e \u003cb\u003eFrom the rising star who learned to cook when she worked for Ina Garten, 100 recipes that are cook-pleasing \u003ci\u003eand\u003c\/i\u003e crowd-pleasing and written with the shopper, chopper, and dish-doer in mind.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eLidey Heuck landed the most plum after-college job--working for Ina Garten in her East Hampton kitchen. 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This abundant collection of all-new recipes--heavy on the easy-to-execute vegetables and versatile grains, paying lots of close attention to crunchy, salty snacks, and with love for all the meats--is for gatherings big and small, any day of the week. \u003cp\u003e\u003c\/p\u003e Alison Roman will give you the food your people want (think DIY martini bar, platters of tomatoes, pots of coconut-braised chicken and chickpeas, pans of lemony turmeric tea cake) plus the tips, sass, and confidence to pull it all off. 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Wafu (literally \"Japanese style\") food is fusion at its best, combining flavors, ingredients, and techniques from around the globe with a distinctly Japanese personality. \u003cp\u003e\u003c\/p\u003e\u003ci\u003eWafu Cooking \u003c\/i\u003eis a collection of recipes that captures the cultural exchange between Japan and the rest of the world in dishes that have come to Japan from abroad and been \"wafu-ed\" to suit local tastes, and in Japanese dishes that are reimagined through an American lens. From Dashi Cheese Grits with Honey Miso Butter, Collard Greens and Cabbage Miso Soup with Crispy Bacon, and Fish and Lotus Chips, to Caesar Salad with Aonori Croutons and Bonito Flakes, Shio Koji Marinated Roast Chicken, and Miso Apple Pie, these are recipes that reflect--and celebrate--the multinational, interconnected way in which we all eat today. 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Nothing is as delicious, as surprising, as unique. A big part of the reason why is found in the Noma pantry, the seasonings, condiments, sauces, and other flavor compounds developed over two decades by René Redzepi and the Noma test kitchen. And now 150 of these components that define the inimitable taste of Noma--including roasted kelp salt, smoked egg yolk sauce, Nordic pesto, and lacto-koji beurre blanc--are shared in \u003ci\u003eThe Noma Guide to Building Flavour. \u003c\/i\u003eMost of the recipes are illustrated with step-by-step photo sequences detailing the techniques needed to transform surprisingly familiar ingredients into elements of Noma's distinctive cuisine. 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And--perhaps even more important--it shows how to use these game-changing pantry ingredients in more than 100 original recipes. \u003cp\u003e\u003c\/p\u003e Fermentation is already building as the most significant new direction in food (and health). 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Celebrating Molly's Jewish\/Chinese background with recipes for \u003cb\u003eAsian Scotch Eggs\u003c\/b\u003e and \u003cb\u003eScallion Pancake Challah Bread\u003c\/b\u003e and her new hometown Scandinavian recipes for \u003cb\u003eCardamom Vanilla Cake\u003c\/b\u003e and \u003cb\u003eMarzipan Mandel Bread\u003c\/b\u003e, \u003ci\u003eMolly on the Range\u003c\/i\u003e will delight everyone, from longtime readers to those discovering her glorious writing and recipes for the first time. 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Welcome to \u003ci\u003eEntertaining 101\u003c\/i\u003e!\u003cdiv style=\"display:none\"\u003eISBN-10: 059384484X\u003cbr\u003eISBN-13: 9780593844847\u003cbr\u003eAuthor: Le Manach, Beth\u003cbr\u003ePublisher: DK Publishing (Dorling Kindersley)\u003cbr\u003e\n\u003c\/div\u003e","brand":"DK Publishing (Dorling Kindersley)","offers":[{"title":"Hardcover (Jun 2025)","offer_id":46080530251973,"sku":"9780593844847","price":33.25,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/6414\/2533\/files\/9780593844847.jpg?v=1776038113"},{"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. 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This passion led her to the Culinary Institute of America, and then to cooking in restaurants. But somewhere along the way, Hailee started to miss the home cooking that made her fall in love with food in the first place. Restaurants made it seem like beautifully made food was too difficult to recreate at home. \u003cp\u003e\u003c\/p\u003eIn \u003ci\u003eBy Heart\u003c\/i\u003e, she presents over 100 restaurant-quality recipes designed to be made in your home kitchen. You'll find seasonal pastas (\u003cb\u003ePasta alla Norcina with Roasted Squash\u003c\/b\u003e), veggie-forward recipes designed to make the most of your CSA box (\u003cb\u003eCaponata with Dried Cherries and Green Olives\u003c\/b\u003e), simple meat dishes (\u003cb\u003eRoast Chicken with Red Wine Vinegar and Honey\u003c\/b\u003e) breads (\u003cb\u003eHearty Seeded Rye Bread\u003c\/b\u003e), butters (\u003cb\u003eCalabrian Chile Honey Butter\u003c\/b\u003e), condiments (\u003cb\u003eChicago-Style Fennel Giardiniera\u003c\/b\u003e), perfect beach sandwiches (\u003cb\u003eBrie and Butter Sandwich with Shallot-y Frisée\u003c\/b\u003e), simple sweets (\u003cb\u003eMalted Milk Butter Cookies\u003c\/b\u003e), and so much more. \u003cp\u003e\u003c\/p\u003eInspired by her professional training and love of seasonal cooking, Hailee includes details on how to keep a calm kitchen, navigate a farmers market, make your own broths and the perfect sourdough loaf, and plan out a Friday Night Dinner menu. 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Dive into a rich tapestry of flavors, from classic favorites like French onion soup and beef stew to exciting new twists with spicy ramen bowls and creamy chowders. Perfect for both culinary novices and experienced chefs, these recipes come with easy-to-follow instructions and expert tips to ensure success in every bowl.\u003c\/p\u003e\u003cp\u003eInside you'll discover: \u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eOver 300 recipes for soups and stews that span the globe\u003c\/li\u003e\n\u003cli\u003eGorgeous full-color photographs to inspire your culinary creations\u003c\/li\u003e\n\u003cli\u003eTechniques for elevating your soups and stews to new levels of deliciousness\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eWhether you're preparing a cozy weeknight dinner or a celebratory feast, this book will be your go-to guide for crafting meals that bring people together. 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Author Maria Zizka offers 100 recipes for classic and modern recipes to build a young couple's cooking repertoire. Couples will not only learn to cook as a team while creating meals to nourish themselves and friends and family but will master key culinary lessons in the process. Recipes such as Leek and Goat Cheese Tart and Spring Vegetable Curry with Rice Noodles are easy weeknight dinners, Seafood Stew with Saffron Broth and Whole Side of Salmon with Herb Sauce are made for entertaining, and One-Bowl Brownies and Birthday Cake will become beloved desserts. Zizka teaches readers how to store food properly and repurpose leftovers and explains topics newlywed couples will surely want to master: how to set up a pantry, set a table, plan a dinner party, create a signature cocktail, and cook together for a lifetime.\u003cdiv style=\"display:none\"\u003eISBN-10: 1579657982\u003cbr\u003eISBN-13: 9781579657987\u003cbr\u003eAuthor: Zizka, Maria\u003cbr\u003ePublisher: Artisan Publishers\u003cbr\u003e\n\u003c\/div\u003e","brand":"Artisan Publishers","offers":[{"title":"Hardcover (Apr 2019)","offer_id":46081397457093,"sku":"9781579657987","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/6414\/2533\/files\/9781579657987.jpg?v=1776045449"},{"product_id":"wildcrafted-fermentation-exploring-transforming-and-preserving-the-wild-flavors-of-your-local-terroir","title":"Wildcrafted Fermentation: Exploring, Transforming, and Preserving the Wild Flavors of Your Local Terroir","description":"\u003cb\u003eLearn how to make flavorful fermented foods--from wild edibles!--with this fermentation cookbook featuring 100+ plant-based recipes for krauts and kimchis, brines, cheeses, and more. \u003c\/b\u003e\u003cp\u003e\u003c\/p\u003e\"I am in awe of this book\"―Sandor Katz, author of \u003ci\u003eThe Art of Fermentation\u003c\/i\u003e \u003cp\u003e\u003c\/p\u003eOne of the most influential tastemakers of our time invites you on an extraordinary culinary journey into the lacto-fermentation universe of common wild edibles. Used for thousands of years by different cultures all around the world, lacto-fermentation is the easiest, safest, and most delicious way to preserve food. And nature provides all the necessary ingredients: plants, salt, and the beneficial lactic acid bacteria found everywhere. \u003cp\u003e\u003c\/p\u003eIn \u003ci\u003eWildcrafted Fermentation\u003c\/i\u003e, Pascal Baudar describes in detail and through step-by-step color photos how to create rich flavorful ferments: \u003cp\u003e\u003c\/p\u003e- At home\u003cbr\u003e- From the wild plants in your local landscape\u003cbr\u003e- From the cultivated plants in your garden \u003cp\u003e\u003c\/p\u003eFrom sauerkrauts and kimchis to savory pastes, hot sauces, and dehydrated spice blends, Baudar includes more than 100 easy-to-follow, plant-based recipes to inspire even the most jaded palate. 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Adventurous and creative, this cookbook will help you rewild your probiotic palate and \"create a cuisine unique to you and your environment.\"\u003cdiv style=\"display:none\"\u003eISBN-10: 1603588515\u003cbr\u003eISBN-13: 9781603588515\u003cbr\u003eAuthor: Baudar, Pascal\u003cbr\u003ePublisher: Chelsea Green Publishing Company\u003cbr\u003e\n\u003c\/div\u003e","brand":"Chelsea Green Publishing Company","offers":[{"title":"Paperback (Feb 2020)","offer_id":46081444151493,"sku":"9781603588515","price":28.45,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/6414\/2533\/files\/9781603588515.jpg?v=1776046178"},{"product_id":"mosquito-supper-club-cajun-recipes-from-a-disappearing-bayou","title":"Mosquito Supper Club: Cajun Recipes from a Disappearing Bayou","description":"\u003cb\u003eWinner, James Beard Award for Best Book in U.S. Foodways\u003c\/b\u003e \u003cbr\u003e\u003cb\u003eWinner, IACP Book of the Year\u003c\/b\u003e \u003cbr\u003e\u003cb\u003eWinner, IACP Best American Cookbook\u003c\/b\u003e \u003cbr\u003e\u003cb\u003eAn NPR Best Book of the Year \u003c\/b\u003e \u003cbr\u003e\u003cb\u003eA \u003ci\u003eSaveur\u003c\/i\u003e, \u003ci\u003eWashington Post\u003c\/i\u003e, and \u003ci\u003eGarden \u0026amp; Gun\u003c\/i\u003e Best Cookbook of the Year \u003cbr\u003e A \u003ci\u003eBon Appétit\u003c\/i\u003e, \u003ci\u003e Food \u0026amp; Wine\u003c\/i\u003e, Eater, Epicurious, and \u003ci\u003eThe Splendid Table\u003c\/i\u003e Best New Cookbook\u003c\/b\u003e \u003cbr\u003e\u003cb\u003eA\u003ci\u003e Forbes\u003c\/i\u003e Best New Cookbook for Travelers: Holiday Gift Guide 2021\u003c\/b\u003e \u003cbr\u003e\u003cb\u003eLong-Listed for The Art of Eating Prize for Best Food Book of 2021\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003e\"Sometimes you find a restaurant cookbook that pulls you out of your cooking rut without frustrating you with miles long ingredient lists and tricky techniques. \u003ci\u003eMosquito Supper Club\u003c\/i\u003e is one such book. . . . 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Martin's debut cookbook shares her inspired and reverent interpretations of the traditional Cajun recipes she grew up eating on the Louisiana bayou, with a generous helping of stories about her community and its cooking. Every hour, Louisiana loses a football field's worth of land to the Gulf of Mexico. Too soon, Martin's hometown of Chauvin will be gone, along with the way of life it sustained. Before it disappears, Martin wants to document and share the recipes, ingredients, and customs of the Cajun people. \u003cp\u003e\u003c\/p\u003e Illustrated throughout with dazzling color photographs of food and place, the book is divided into chapters by ingredient--from shrimp and oysters to poultry, rice, and sugarcane. Each begins with an essay explaining the ingredient and its context, including traditions like putting up blackberries each February, shrimping every August, and the many ways to make an authentic Cajun gumbo. Martin is a gifted cook who brings a female perspective to a world we've only heard about from men. 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Try winter warmers such as parsnip and apple soup or French onion soup, enjoy a light summer lunch of chilled cucumber soup with dill, and make a hearty borscht or pumpkin soup in the fall. The recipes are organized first by season, and then by ingredient, so you can easily find the ideal soup to suit the fresh ingredients you have on hand. \u003cp\u003e\u003c\/p\u003eFeaturing recipes from Raymond Blanc, Dan Barber, Alice Waters, and other supporters of The Soil Association, \u003ci\u003eThe Soup Book\u003c\/i\u003e offers plenty of recipe ideas and inspiration to fill your bowl. Each recipe is accompanied by freezing times so that you can prepare your favorite recipes to enjoy later. 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