{"title":"Cook Books","description":"","products":[{"product_id":"love-the-food-that-loves-you-back-100-recipes-that-serve-up-big-portions-and-super-nutritious-food-cookbook-for-nutrition-weight-management","title":"Love the Food That Loves You Back: 100 Recipes That Serve Up Big Portions and Super Nutritious Food (Cookbook for Nutrition, Weight Management)","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\"Get ready to indulge in creative and delicious recipes that serve up big portions and huge inspiration! This cookbook will no doubt become one of your secret weapons in the kitchen!\"\u003cbr\u003e\u003cb\u003e--Lisa Lillien a.k.a. Hungry Girl\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Healthy, delicious recipes for every day. Are you struggling to stick to your weight loss and wellness goals because the food is so blah? Are you looking to eat healthier, but it feels overwhelming to find recipes both you and your family will love? You're in luck! Ilana created this cook book full of easy and delicious recipes that allow you to feel satisfied while you prioritize your health. In Love the Foods that Love You Back, Ilana has curated her most viral healthy recipes that your whole family can enjoy. From easy snacks, lunches, and dinners to breakfast and dessert, Ilana has you covered. Don't sacrifice great taste while trying to lose weight. You can eat more and weigh less, let Ilana show you how!\"--Provided by publisher.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eHealthy Recipes for Every Step of Your Weight Loss Journey\u003c\/b\u003e\n\u003cp\u003e\"Get ready to indulge in creative and delicious recipes that serve up big portions and huge inspiration! This cookbook will no doubt become one of your secret weapons in the kitchen!\" --\u003cb\u003eLisa Lillien \u003c\/b\u003ea.k.a. Hungry Girl\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e#1 Best Seller in Low Fat Cooking, Low Cholesterol Cooking, and High Protein Diets\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eIlana Muhlstein's own 100-pound weight loss journey gives her the cutting edge in guiding thousands on their weight loss journey. Ilana's first book \u003cem\u003eYou Can Drop It\u003c\/em\u003e, was published by Simon \u0026amp; Schuster in 2020 and has sold over 50,000 copies.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eRecipes for everyone in your tribe.\u003c\/b\u003e Ilana has healthy recipes for the whole family to enjoy. From easy snacks for kids, lunch ideas for adults, to delicious dinner ideas, this cookbook for nutrition is packed with healthy recipes. \"Foods that love you back\" are low calorie, super healthy and high volume foods, meaning you can eat a LOT of them. You don't have to lose your figure to feed your family!\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eDon't sacrifice good food while trying to lose weight.\u003c\/b\u003e Have you been on a high cholesterol diet? Are you looking for recipes to lower cholesterol? Have you been looking for a cookbook for nutrition? Are you looking for the next healthy bestselling cookbook? Well, you're in luck! Ilana created this cookbook full of healthy recipes that allow you to eat delicious and well-seasoned meals while also losing weight and keeping your health in check. You can eat more and weigh less, we show you how!\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eInside, you'll find: \u003c\/b\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eHealthy recipes to make easy snacks and lunch ideas for adults and kids alike\u003c\/li\u003e\n\u003cli\u003eRecipes to lower cholesterol, lose weight, and keep up a healthy eating lifestyle\u003c\/li\u003e\n\u003cli\u003eThe eating plan and recipes in this book helped Ilana Muhlstein, who has lost over 100 pounds without sacrificing great meals\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eIf you liked \u003cem\u003eWhole Food For Your Family\u003c\/em\u003e, \u003cem\u003eThe Well Plated Cookbook\u003c\/em\u003e, or \u003cem\u003eSimple and Delicious Vegan\u003c\/em\u003e, you'll want to read \u003cem\u003eLove the Food That Loves You Back\u003c\/em\u003e.\u003c\/b\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eMuhlstein, Ilana\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003eDietitian, nutritionist, bestselling author, and mother of three, \u003cstrong\u003eIlana Muhlstein, MS, RD, \u003c\/strong\u003e is a highly sought-after global health and wellness expert. Her rise to fame has been fueled by her relatable weight loss journey and sharp intellect. At the age of thirteen, Ilana weighed over two hundred pounds and struggled with weight loss, emotional eating, and ineffective diets. She became a dietitian at the first opportunity and used everything she learned to lose a hundred pounds and maintain her weight loss. Her mission is to show people that a healthy lifestyle is easier and much more attainable than they think. She loves to empower people through their journey, free them from their insecure past times, and take them into the next amazing chapter of their lives. Since then, she has established a thriving private practice in Beverly Hills and amassed a huge online following devoted to inspiring her fans and clients to achieve their full health potential. Ilana has developed a bestselling weight loss program called the 2B Mindset and is the author of the \u003cem\u003eWall Street Journal\u003c\/em\u003e's bestselling book, \u003cem\u003eYou Can Drop It\u003c\/em\u003e. Ilana completed her Bachelor of Science degree in nutrition and dietetics from the University of Maryland and her clinical dietetic internship through City of Hope Medical Center (rated a top fifteen cancer hospital by US News and World Report). She also holds a Master of Science degree in applied nutrition from Northeastern University.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Muhlstein, Ilana\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Tma Press\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2024-01-30\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Health \u0026amp; Healing|Weight Control\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Food|Protein content|Cookbooks|Reducing diets|Natural foods\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.35 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781684813773\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781684813773\u003c\/p\u003e","brand":"Tma Press","offers":[{"title":"Default Title","offer_id":51085834715414,"sku":"SP-9781684813773","price":44.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781684813773_spiral.png?v=1774948171"},{"product_id":"vegan-asian-a-cookbook-the-best-dishes-from-thailand-japan-china-and-more-made-simple-1","title":"Vegan Asian: A Cookbook: The Best Dishes from Thailand, Japan, China and More Made Simple","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tJeeca Uy is an avid home cook and the creator of the popular vegan food blog The Foodie Takes Flight. Her recipes have been featured in Plant Based News, Best of Vegan, One Green Planet and others. She was born and raised in the Philippines and lives in Metro Manila.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\"Jeeca delightfully shares her knowledge of Asian cooking in an approachable way. You'll surely adopt these flavor-packed dishes into your weekly dinner rotation!\"\u003cbr\u003e--Toni Okamoto, author of \u003ci\u003ePlant-Based on a Budget \u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\"Every dish Jeeca makes is mouthwatering--from her slurpy and saucy noodles to her tofu recipes. You are bound to have many favorites.\" \n\u003cbr\u003e--Nisha Melvani, MS, founder of Cooking for Peanuts \n\u003cp\u003e\u003c\/p\u003e\"Vegan Asian will give you amazing options to try. This is definitely a must-buy book!\" \n\u003cbr\u003e--WoonHeng Chia, founder of WoonHeng, Food52 Resident \n\u003cp\u003e\u003c\/p\u003e\"I absolutely adore Jeeca's recipes; they are all bursting with delicious flavors and they are super easy to make, too!\" \n\u003cbr\u003e--Elisa Rossi, founder of Happy Skin Kitchen \n\u003cp\u003e\u003c\/p\u003e\"Jeeca is one of my favourite food bloggers. Her recipes are absolutely phenomenal! Her food styling always catches my eye and the range of flavours, spices and cuisines make me crave her delightful dishes. Just one look at her food and you'll be salivating!\" \n\u003cbr\u003e --Holly Jade, founder of the award-winning vegan blog The Little Blog of Vegan \n\u003cp\u003e\u003c\/p\u003e\"As if it's not enough that Jeeca put together a visually stunning set of recipes that have flavor we all strive for, somehow she also made them easy to make! Vegan Asian will definitely be a staple in my kitchen for years to come.\" \n\u003cbr\u003e --Marissa Wong, founder of It's All Good Vegan \n\u003cp\u003e\u003c\/p\u003e\"All of Jeeca's recipes are creative, flavourful and always accompanied by the most gorgeous photographs. She's an incredibly talented chef, and if you love wholesome vegan comfort food, this book is perfect for you to impress vegans and non-vegans alike.\" \n\u003cbr\u003e --Maria Gureeva, author of Earthy Vegan Eats, founder of Earth of Maria \n\u003cp\u003e\u003c\/p\u003e\"Jeeca's recipes are absolutely mouthwatering. As a chef, I am always impressed by her creativity and the flavor profiles she picks. Her recipes are also easy to follow for even a beginner cook. My personal favorites from her book are her noodle dishes and Umami bites.\" \n\u003cbr\u003e --Zuliya Khawaja, plant-based chef and founder of Naturally Zuzu \n\u003cp\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\u003cb\u003eMake Incredible Vegan Versions of Your Favorite Asian Meals\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003eIf you crave vegan-friendly versions of classic Asian dishes, this will become your new favorite cookbook! Jeeca Uy, of the hit Instagram account @TheFoodieTakesFlight, transforms traditional Southeast and East Asian cuisine into spectacular vegan renditions that are bursting with flavor. From iconic Thai dishes to piping-hot Japanese fare and everything in between, Jeeca's recipes will take your palate on a delicious food trip across Asia that will keep you coming back for more. So, why order takeout when you can easily whip up a vegan version that is not only healthier but can taste even better? Find your favorites and discover new ones with recipes such as: \u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003ePad Thai \n\u003cbr\u003eChar Siu Tofu \n\u003cbr\u003eVietnamese Mushroom Pho \n\u003cbr\u003eSingaporean Chili Tofu \n\u003cbr\u003eChinese Lettuce Wraps \n\u003cbr\u003eYang Chow Fried Rice \n\u003cbr\u003eJapanese Yakisoba \n\u003cbr\u003eSpicy Dan Dan Noodles \n\u003cbr\u003eSatay Tofu Sticks with Peanut Sauce \n\u003cbr\u003eKorean Bulgogi Mushrooms \n\u003cp\u003e\u003c\/p\u003eAlong with vibrant photographs, Jeeca has packed this book with tips and tricks to guide any cook, vegan or not, on how best to work with tofu, how to fold dumplings, how to make vegan versions of essential sauces and so much more. This cookbook will quickly become your go-to guide for simple yet delicious vegan Asian recipes. \n\u003cp\u003e\u003c\/p\u003eThis cookbook has 60 recipes and 60 full-page photographs. \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eBONUS GIFT!\u003c\/b\u003e Jeeca has created a free digital Asian Pantry \u0026amp; Essentials Guide to go with the cookbook. Download it from her website at: https: \/\/thefoodietakesflight.com\/cookbooks\/free-bonus-ebook\/ \n\u003cp\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Uy, Jeeca\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Page Street Publishing\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2021-08-31\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Vegan|Cooking|Regional \u0026amp; Cultural|Asian|Cooking|Vegetarian\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Vegan cooking|Cooking, Asian|Cookbooks\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.02 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781645672807\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781645672807\u003c\/p\u003e","brand":"Page Street Publishing","offers":[{"title":"Default Title","offer_id":51085834748182,"sku":"SP-9781645672807","price":32.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781645672807_spiral_d8a0921a-7a63-4843-b339-5ade46236ae2.png?v=1774948172"},{"product_id":"cooking-with-shereen-rockstar-dinners","title":"Cooking with Shereen--Rockstar Dinners!","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tShereen Pavlides is the beloved chef and creator of the hit social media platform, Cooking with Shereen. The bestselling author of \n\u003ci\u003eCooking with Shereen from Scratch: Because You Can! \u003c\/i\u003eshe's appeared on \n\u003ci\u003eGood Morning America\u003c\/i\u003e, \n\u003ci\u003eLive with Kelly and Ryan\u003c\/i\u003e, the \n\u003ci\u003eToday\u003c\/i\u003e show, \n\u003ci\u003eAccess Daily\u003c\/i\u003e, \n\u003ci\u003eThe Doctors\u003c\/i\u003e and the \n\u003ci\u003eTamron Hall\u003c\/i\u003e show. Her work has also been featured in \n\u003ci\u003ePeople\u003c\/i\u003e, \n\u003ci\u003eTeen Vogue\u003c\/i\u003e and BuzzFeed Tasty. Follow her on Instagram, TikTok, Facebook and YouTube @CookingwithShereen. Shereen lives in New Jersey with her husband and kids.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eTikTok sensation Shereen will teach you how to make easy yet impressive dinners to let your inner star shine.\u003c\/b\u003e \u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e You can have it all: \n\u003cb\u003edelicious\u003c\/b\u003e, \n\u003cb\u003eeasy\u003c\/b\u003e and \n\u003cb\u003edrop-dead gorgeous dishes\u003c\/b\u003e without breaking a sweat. Why? Because you're fancy and because you've got Shereen Pavlides' \n\u003cb\u003ekiller recipes\u003c\/b\u003e and \n\u003cb\u003echefie tips backing your play!\u003c\/b\u003e With her signature \n\u003cb\u003eflavah-packed dishes\u003c\/b\u003e, wholesome from-scratch approach and cheeky wit, Shereen breaks everything down so you can make \n\u003cb\u003etruly showstopping meals.\u003cbr\u003e \u003c\/b\u003e\n\u003cbr\u003e Shereen shares everything \n\u003cb\u003efrom quick and easy classics\u003c\/b\u003e, like Pressure Cooker Mac and Cheese and Philly Cheesesteaks, to \n\u003cb\u003eItalian favorites\u003c\/b\u003e, \n\u003cb\u003egriddled masterpieces\u003c\/b\u003e and \n\u003cb\u003eglobal comfort foods.\u003c\/b\u003e And she's even thrown in some \n\u003cb\u003eafter dinner shugá\u003c\/b\u003e because what's a rockstar dinner without some dessert? \n\u003cp\u003e\u003c\/p\u003eBring your appetite and dive into 60 spectacular dishes like: \n\u003cp\u003e\u003c\/p\u003e- Short Rib Ragù Lasagna from Scratch \n\u003cbr\u003e- Spatchcock Chicken with Za'atar Tahini \n\u003cbr\u003e- Salmon Burgers with Fennel Slaw \n\u003cbr\u003e- Mom's Chicken Cutlets \n\u003cbr\u003e- Pan Seared New York Strip Steak with Cabernet Pan Sauce \n\u003cbr\u003e- Pulled Pork Tacos Rojos \n\u003cbr\u003e- Iced Lemon Loaf \n\u003cbr\u003e- Homemade Cannoli \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eWith this collection of must-try recipes, you'll never have to ask yourself \"what's for dinner?\" again.\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003ePavlides, Shereen\u003cbr\u003e\n\t\t\t\t\t\t\t\tShereen Pavlides is the beloved chef and creator of the hit social media platform, Cooking with Shereen. The bestselling author of \n\u003ci\u003eCooking with Shereen from Scratch: Because You Can!\u003c\/i\u003e she's appeared on \n\u003ci\u003eGood Morning America\u003c\/i\u003e, \n\u003ci\u003eLive with Kelly and Ryan\u003c\/i\u003e, the \n\u003ci\u003eToday\u003c\/i\u003e show, \n\u003ci\u003eAccess Daily\u003c\/i\u003e, \n\u003ci\u003eThe Doctors\u003c\/i\u003e and the \n\u003ci\u003eTamron Hall\u003c\/i\u003e show. Her work has also been featured in \n\u003ci\u003ePeople\u003c\/i\u003e, \n\u003ci\u003eTeen Vogue\u003c\/i\u003e and BuzzFeed Tasty. Follow her on Instagram, TikTok, Facebook and YouTube @CookingwithShereen. Shereen lives in New Jersey with her husband and kids.\u003cbr\u003e\u003cbr\u003e\n\u003c\/p\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Pavlides, Shereen\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Page Street Publishing\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2023-05-23\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Methods|Quick \u0026amp; Easy|Cooking|Individual Chefs \u0026amp; Restaurants\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Cooking|Cookbooks|Comfort food\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.15 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781645679905\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781645679905\u003c\/p\u003e","brand":"Page Street Publishing","offers":[{"title":"Default Title","offer_id":51085834780950,"sku":"SP-9781645679905","price":33.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781645679905_spiral.png?v=1774948174"},{"product_id":"milk-street-cook-what-you-have-make-a-meal-out-of-almost-anything-a-cookbook-1","title":"Milk Street: Cook What You Have: Make a Meal Out of Almost Anything (a Cookbook)","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"The \n\u003ci\u003eMilk Street\u003c\/i\u003e team has worked with pretty much every ingredient imaginable, so you can trust that the 225 recipes in this book \n\u003ci\u003edo\u003c\/i\u003e use ingredients you probably already have in your kitchen, ready to be transformed into bold dishes from around the world.\"-- \n\u003ci\u003e\u003cb\u003eEpicurious\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"There is perhaps no better time for a cookbook like this than our current era... this beautifully photographed and thoughtfully organized guide is a method of cooking, not just a cookbook.\"-- \n\u003ci\u003e\u003cb\u003eBooklist Starred\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eChristopher Kimball's Milk Street\u003c\/b\u003e is located at 177 Milk Street in downtown Boston and is dedicated to changing the way America cooks with new flavor combinations and techniques learned around the world. Milk Street is home to Milk Street TV, a three-time Emmy Award winning public television show, a James Beard Award-winning bimonthly magazine, an award-winning radio show\/podcast, a cooking school, and an online retail store with over 1,500 kitchen tools and ingredients. Milk Street is the author of 10 cookbooks, including \"Cookish,\" \"Vegetables,\" and the James Beard winning \"Milk Street: Tuesday Nights.\" Milk Street also invests in non-profit outreach, partnering with FoodCorp, Big Sister Association of Greater Boston and the Boys \u0026amp; Girls club of Dorchester.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Here, the Milk Street team solves the problem of making dinner, starting with what you have on hand in the kitchen. Focusing on two dozen key kitchen ingredients such as couscous, tomato paste, canned beans, lentils, breadcrumbs or yogurt, the 225 featured recipes will demonstrate the endless possibilities that can be fashioned from just the ingredients you already have at home.\"-- \n\u003ci\u003e\u003cb\u003eEat Your Books\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"You have everything you need, but sometimes a little push into your creative mind is what helps get dinner (or dessert) on the table. And the brilliant Christopher Kimball, whose recipes I've been making religiously since I was a teenager with \n\u003ci\u003eCook's Illustrated\u003c\/i\u003e, is one of the most trusted resources around.\" -- \n\u003cb\u003eChristina Tosi\u003c\/b\u003e, \n\u003ci\u003e\u003cb\u003eDrew Barrymore Magazine\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eMake a meal out of almost anything.\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e Stop shopping and start cooking what you have. Your pantry's possibilities are endless. Milk Street will help you transform whatever you already have into bright, bold meals from around the world. \n\u003cp\u003e\u003c\/p\u003e Got a can of chickpeas? It can become anything from a quick hummus to a curry spiked with sweet carrots, from a garlicky chickpea soup to a bowl of crispy canned beans with lemon and scallions. \n\u003cp\u003e\u003c\/p\u003e Or grab that can of tomatoes from the back of the cabinet. It can become spicy one-pot pasta all'arrabbiata, chilaquiles rojos, a rich shakshuka with poached eggs or a chicken and tortilla soup. \n\u003cp\u003e\u003c\/p\u003e Turn to the refrigerator, where eggs and leftover vegetables are the start of cheesy migas, a Spanish tortilla with potato chips or a quick fried rice. Chicken breasts or thighs from the freezer become Hungarian chicken paprikash or hearty chicken salad with green tahini. Cooks in Amalfi, Italy, taught us to turn a wedge of Parmesan and lemons on the counter into a light yet flavorful pesto. And that's just the start. Desserts, too, come together easily with ingredients everyone keeps on hand. \n\u003cp\u003e\u003c\/p\u003e These 225 recipes begin with the most common ingredients in your kitchen, but they provide more than a lesson in practicality. They teach an improvisational, creative way to cook. \n\u003cp\u003e\u003c\/p\u003e That's when cooking becomes an adventure.\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eBooklist\u003c\/span\u003e 10\/01\/2022 pg. 18 (EAN 9780316387569, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Kimball, Christopher\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Voracious\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2022-10-25\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Courses \u0026amp; Dishes|General|Cooking|Methods|Quick \u0026amp; Easy|Cooking|Essays \u0026amp; Narratives|Cooking|Individual Chefs \u0026amp; Restaurants|Cooking|Celebrities \u0026amp; Media Tie-In\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Cooking|Cookbooks\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.59 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780316387569\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9780316387569\u003c\/p\u003e","brand":"Voracious","offers":[{"title":"Default Title","offer_id":51085834944790,"sku":"SP-9780316387569","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9780316387569_spiral_805bbbf8-190e-4555-b189-420fec9a4f5a.png?v=1774948175"},{"product_id":"101-asian-dishes-you-need-to-cook-before-you-die-discover-a-new-world-of-flavors-in-authentic-recipes-1","title":"101 Asian Dishes You Need to Cook Before You Die: Discover a New World of Flavors in Authentic Recipes","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tJet Tila is a chef and media personality who has combined his unique and diverse upbringing with formal culinary school training to get to the roots of the most iconic Asian dishes in the Western world. He is Chef Partner of three Thai restaurants. As far as TV goes, he has competed on \n\u003ci\u003eIron Chef America\u003c\/i\u003e, he's appeared on \n\u003ci\u003eChopped\u003c\/i\u003e and \n\u003ci\u003eThe Best Thing I Ever Ate \u003c\/i\u003eand he's currently a judge on \n\u003ci\u003eCutthroat Kitchen\u003c\/i\u003e. He lives in Los Angeles, California.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\"This is the most practical guide to getting Asian flavors on the plate that I've ever seen.\"\u003cbr\u003e--Alton Brown \u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\"Finally! A cookbook that takes authentic Asian flavors and turns it on its head. Jet Tila has the LA kitchen cred to help you turn out unexpected, explosive flavors from his palate to your table. Jet is my Asian food guide. Now he can be yours.\" \n\u003cbr\u003e--Bobby Flay \n\u003cp\u003e\u003c\/p\u003e\"If you're looking to get down on some real deal Asian flavors, you gotta check out this book. Chef Jet not only knows what truly badass recipes are, he guides you through them in a way that only he could. This ain't your grandma's Asian cookbook!\" \n\u003cbr\u003e--Guy Fieri \n\u003cp\u003e\u003c\/p\u003e\"This is the Asian cookbook that everyone needs from my friend and ultimate authority Jet Tila. His pedigree, passion and experience make him the ultimate authority in his field.\" \n\u003cbr\u003e--Alex Gaurnaschelli \n\u003cp\u003e\u003c\/p\u003e \"Chef and media personality Jet Tila presents an inspiring collection of classic Asian dishes as well as novel riffs on them. Readers of all skill levels and heat tolerances will appreciate Tila's instructions, which emphasize flavor without calling for hours of prep or multiple trips to specialty stores.\" \n\u003cbr\u003e-- \n\u003ci\u003ePublishers Weekly\u003cbr\u003e\u003c\/i\u003e\n\u003cbr\u003e\"Jet's charm and easy going way dispel his amazing depth of knowledge of Asian foods and ingredients. He has a true lineage of cooking in his blood and it shows in these pages. \n\u003ci\u003e101 Asian Recipes You Need to Cook Before You Die\u003c\/i\u003e is a book that is authentic, yet approachable. He's a trustworthy guy that I go to for great eats and questions. This book is one of my kitchen staples.\" \n\u003cbr\u003e--Scott Conant \n\u003cp\u003e\u003c\/p\u003e\"I truly admire Jet's enthusiasm for Asian flavors and love of street food. Passion is the key to good cooking and he has it! Wait until you get in and try some of these dishes. Jet gives you the guidelines and encouragement to do just that. Keep cooking and having fun!\" \n\u003cbr\u003e--Susan Feniger \n\u003cp\u003e\u003c\/p\u003e\"From rice to meats to soup to vegetables, Chef Jet takes the mystery out of Asian cooking and, I promise, you will blow yourself away from the very first recipe you try.\" \n\u003cbr\u003e--Duff Goldman \n\u003cp\u003e\u003c\/p\u003e\"I had never cooked. In one week, Jet got me to a level where I could compete (and come in second) on a cooking show with Rachel Ray. Cooking, teaching and writing . . . three unrelated skills and Jet has all of them in spades.\" \n\u003cbr\u003e--Penn Jillette \n\u003cp\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\u003cb\u003e\u003ci\u003eMore than 150,000 copies sold!\u003c\/i\u003e\u003c\/b\u003e \u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eNamed one of the Top 10 Cookbooks of 2017 by the \u003c\/b\u003e\n\u003cb\u003e\u003ci\u003eLos Angeles Times\u003c\/i\u003e\u003c\/b\u003e\n\u003cb\u003e!\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eAcclaimed Food Network chef and restauranteur Jet Tila shares his take on classic Asian recipes, putting simplicity, fresh ingredients, and flavor at the forefront.\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e Jet Tila knows a thing or two about \n\u003cb\u003eauthentic Asian cuisine\u003c\/b\u003e. From a kid growing up in LA in a Thai and Chinese family to a \n\u003cb\u003eprominent chef, restaurant owner and judge on \u003ci\u003eCutthroat Kitchen\u003c\/i\u003e, \u003c\/b\u003e he brings his years of experience and hard-earned knowledge together in this breakthrough book. Step inside Jet's kitchen and learn the \n\u003cb\u003esecrets to making your favorite Asian dishes taste better than takeout\u003c\/b\u003e. Here are some of the recipes you'll learn to master: \n\u003cp\u003e\u003c\/p\u003e - Korean BBQ Short Ribs on Coke \n\u003cbr\u003e - Jet's Famous Drunken Noodles \n\u003cbr\u003e - Beef Pho \n\u003cbr\u003e - Miso Roasted Black Cod \n\u003cbr\u003e - Panang Beef Curry \n\u003cbr\u003e - Vietnamese Banh Mi Sandwich \n\u003cbr\u003e - Sweet Chili Sriracha Hot Wings \n\u003cp\u003e\u003c\/p\u003e And if you haven't made your own Sriracha yet, Jet's killer recipe will change your life. All in all, you get Jet's 101 best Asian recipes to impress your friends and family, not to mention all sorts of chef-y \n\u003cb\u003etips on flavor, technique, history and ingredients\u003c\/b\u003e that will make you a better cook. \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eWhether you're looking for new culinary inspiration or are searching for ways to bring authentic Asian flavors to your home kitchen, Jet's timeless go-to guide has you covered!\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eFor more delicious recipes from Jet Tila, check out \u003ci\u003e101 Epic Dishes\u003c\/i\u003e and \u003ci\u003e101 Thai Dishes You Need to Cook Before You Die\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 05\/15\/2017 (EAN 9781624143823, Paperback)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eWilson Nonfiction Catalog\u003c\/span\u003e 04\/11\/2019 (EAN 9781624143823, Paperback)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Tila, Jet\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Page Street Publishing\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2017-06-27\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Regional \u0026amp; Cultural|Asian\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Cooking, Asian|Cookbooks\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.1 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781624143823\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781624143823\u003c\/p\u003e","brand":"Page Street Publishing","offers":[{"title":"Default Title","offer_id":51085835043094,"sku":"SP-9781624143823","price":32.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781624143823_spiral_45b0e8b3-831b-4eca-b0e0-5fee0dcf8b8f.png?v=1774948177"},{"product_id":"the-farm-table-a-cookbook","title":"The Farm Table: [A Cookbook]","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"With every recipe, Julius has a joyous way of inviting you into his farm and bringing you a piece of the English countryside wherever you are in the world. \n\u003ci\u003eThe Farm Table\u003c\/i\u003e is delightfully dynamic; you can feel the seasons changing as you're flipping through the pages! It captures the essence of seasonal cooking with so many effortlessly delicious, comforting, and homey recipes. Julius teaches home cooks to appreciate the beauty in simplicity and to get inspired by seasonal ingredients with every occasion.\" \n\u003cb\u003e--Carolina Gelen, recipe developer, food stylist, and videographer\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\"The words of Julius Roberts paint a picture as warm as the recipes he's created. Qualities like organic or holistic or natural aren't superlative enough to describe his cooking and approach to food. He's a true artist and his talents are an inspiration.\" \n\u003cb\u003e--Courteney Cox, actress and filmmaker\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Julius brings to light the beauty and dedication of farm-to-table cooking. Truly a piece of art!\" \n\u003cb\u003e--Hannah Neeleman, co-owner of Ballerina Farm\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eJulius Roberts \u003c\/b\u003eis a first-generation farmer and restaurant-trained chef with a story that started in the kitchen of award-winning London restaurant Noble Rot. Inspired by the seasonal ethos and stunning produce of the suppliers who delivered to the restaurant each morning, he left the city on a mission to reconnect with nature and live a self-sufficient life in the countryside. There began a wonderful journey of learning, animal husbandry, and foraging and growing his own food on a small farm in Dorset. Starring in A Taste of the Country on Channel 5 in the UK and now with his first book \n\u003ci\u003eThe Farm Table\u003c\/i\u003e, Julius shares recipes and stories inspired by his life on the farm.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\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\n\u003cbr\u003e\n\u003cb\u003e\u003cbr\u003e\"A heartwarming and uplifting book. The recipes are utterly gorgeous.\"--Nigel Slater\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003e\"Julius is a true artist and his talents are an inspiration.\"--Courteney Cox\u003c\/b\u003e\n\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. \n\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. \n\u003cp\u003e\u003c\/p\u003eBroken into sections based on the season, \n\u003ci\u003eThe Farm Table \u003c\/i\u003eencourages cooking with seasonality in mind through scrumptious recipes to inspire joy and confidence in the kitchen. \n\u003cp\u003e\u003c\/p\u003eRecipes include: \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003e- Fall: \u003c\/b\u003eBraised Pumpkin with Sage and Hazelnuts; Plum and Fig Leaf Jam \n\u003cbr\u003e\n\u003cb\u003e- Winter: \u003c\/b\u003eChicory Tart Tartin with Thyme and Cheese; Slow Cooked Squid with Saffron and Chickpeas \n\u003cbr\u003e\n\u003cb\u003e- Spring: \u003c\/b\u003eSpicy Green Salad with Nuts and Pecorino; Barbequed Wild Quail with Garlic Butter and Tahini Sauce \n\u003cbr\u003e\n\u003cb\u003e- Summer: \u003c\/b\u003eSquash Blossom Ravioli; Fire Grilled Plums with Brandy, Labneh, and Mint \n\u003cp\u003e\u003c\/p\u003eCombining honest tales from farming life, delicious home-cooked recipes, and stunning photography of the Dorset countryside and coast, \n\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.\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 03\/18\/2024 (EAN 9781984862662, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Roberts, Julius\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Ten Speed Press\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2024-02-13\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Essays \u0026amp; Narratives|Cooking|Seasonal|Cooking|Regional \u0026amp; Cultural|English, Scottish \u0026amp; Welsh|Cooking|Regional \u0026amp; Cultural|European\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Cookbooks|Cooking, English|Seasonal cooking\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 3.1 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781984862662\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781984862662\u003c\/p\u003e","brand":"Ten Speed Press","offers":[{"title":"Default Title","offer_id":51085835403542,"sku":"SP-9781984862662","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781984862662_spiral.png?v=1774948185"},{"product_id":"what-to-cook-when-you-dont-feel-like-cooking-a-cookbook","title":"What to Cook When You Don't Feel Like Cooking - A Cookbook","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Inspired by Caro's ... Substack newsletter of the same name, What to Cook When You Don't Feel Like Cooking is brimming with efficient recipes that take the guesswork out of dinner--in fact, each one is a complete meal: protein, veg, starch, done! The recipes are organized by the amount of time they take to cook, so whether you have 15 minutes to throw together peanutty pork and brussels or a little bit longer to simmer turkey bolognese with sneaky veggies, dinnertime is totally doable\"--\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eCaroline Chambers\u003c\/b\u003e grew up in the kitchen on her mom's hip, learning how to cook in their Winston-Salem, North Carolina, home. Her professional food career began in her early twenties when she worked as a chef and caterer. After a stint in a professional test kitchen, Caro struck out on her own as a freelancer, developing recipes for a host of publications as well as brands such as Boursin Cheese and Kim Crawford Wine, and in 2018, she published her first cookbook, \n\u003ci\u003eJust Married\u003c\/i\u003e. In 2020--at the height of the COVID-19 pandemic--Caro began sharing her recipes and connecting with home cooks on Instagram (@carochambers), and launched her newsletter, \n\u003ci\u003eWhat to Cook When You Don't Feel Like Cooking\u003c\/i\u003e, which flew to the top of the Substack charts; her podcast, So Into That, followed in 2023. Caro lives in Carmel Valley, California, with her husband, George, and their three young sons, Mattis, Calum, and Cashel--one of whom can almost always be found in the kitchen on her hip. When she doesn't feel like cooking, Caro's go-to meal is Veggie Peanut Noods (page 52).\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eTHE INSTANT \u003ci\u003eNEW YORK TIMES, USA TODAY\u003c\/i\u003e, AND INDIE BESTSELLER\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAWARDED BEST OF THE YEAR 2024: \u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003ci\u003eB\u003c\/i\u003e\u003c\/b\u003e\u003cb\u003e\u003ci\u003eon Appetit\u003c\/i\u003e\u003c\/b\u003eThe 19 Best Cookbooks of 2024 \u003cbr\u003e\u003cb\u003e\u003ci\u003eFood Network \u003c\/i\u003e\u003c\/b\u003e17 Best Cookbooks of 2024 \u003cbr\u003e\u003cb\u003eThe Strategist \u003c\/b\u003eThe Best Cookbooks to Gift\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003ci\u003eForbes\u003c\/i\u003e\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003eThe Best Food And Sustainability Gifts of 2024\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eNational Post \u003c\/b\u003eThe Best Cookbooks to Buy \u003cbr\u003e\u003cb\u003eTasting Table \u003c\/b\u003e12 Best Cookbooks to Gift in 2024 \u003cbr\u003e\u003cb\u003e\u003ci\u003eGood Food\u003c\/i\u003e\u003c\/b\u003e\u003ci\u003e\u003c\/i\u003eThe Best Cookbooks of 2024 \u003cbr\u003e\u003cb\u003eAOL \u003c\/b\u003eThe Best Cookbooks of 2024\u003c\/p\u003e\n\u003cp\u003e \"This cookbook will be your ticket to sanity this fall.\" \u003cbr\u003e\u003cb\u003e--\u003ci\u003eWall Street Journal\u003c\/i\u003e\u003c\/b\u003e \u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\"What really stood out to me were the indexes. I haven't seen this approach in many cookbooks. . . .There are nine unique categories, and every single one applies to my life.\" \n\u003cbr\u003e\n\u003cb\u003e--\u003ci\u003eBon Appetit\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e \"She includes swaps, riffs, shortcuts, and takeaways that empower the home cook to make the best use of what they've got on hand and to encourage them to be creative in the kitchen.\" \n\u003cbr\u003e\n\u003cb\u003e--\u003ci\u003eSouthern Living\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"The whole book feels like a pep talk, and by the time I've found the recipe that suits my time frame, the season, and the contents of my pantry, I'm actually in the mood to cook again.\" \n\u003cbr\u003e\n\u003cb\u003e--\u003ci\u003eSimply Recipes\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Caroline Chambers has just the answer for those home cooks who question what to make on nights they don't feel motivated in the kitchen.\" \n\u003cbr\u003e\n\u003cb\u003e--\u003ci\u003eGood Morning America\/ABC News\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e \"What really stood out to me were the indexes. I haven't seen this approach in many cookbooks. . . .There are nine unique categories, and every single one applies to my life.\" \n\u003cbr\u003e\n\u003cb\u003e--\u003ci\u003eBon App\u003c\/i\u003e\u003c\/b\u003e\n\u003ci\u003e\u003cb\u003eétit\u003c\/b\u003e\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\"This inventive and extremely user-friendly cookbook by Caro Chambers ... is a font of excellent tips and cheerful advice.\" \n\u003cbr\u003e\n\u003cb\u003e--\u003ci\u003eTown \u0026amp; Country\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e \"Highly approachable and friendly to all skill levels, this book fits the bill for anyone who hesitates to prepare meals; a must-have for time-constrained cooks. Essential for every collection.\" \n\u003cbr\u003e\n\u003cb\u003e--\u003ci\u003eLibrary Journal\u003c\/i\u003e, STARRED Review\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e \"This is sure to help tired people reinvigorate routines and get dinner on the table.\" \n\u003cbr\u003e\n\u003cb\u003e--\u003ci\u003eBooklist\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"The whole book feels like a pep talk, and by the time I've found the recipe that suits my time frame, the season, and the contents of my pantry, I'm actually in the mood to cook again.\" \n\u003cbr\u003e\n\u003cb\u003e--\u003c\/b\u003e\n\u003ci\u003e\u003cb\u003eSimply Recipes\u003c\/b\u003e\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\"As a mom of three boys, Caro knows what both parents \n\u003ci\u003eand\u003c\/i\u003e kids crave, and my own two picky children magically devour every recipe of hers. This cookbook feels like chatting with your wise and funny friend who always gives you something good to eat and a little too much to drink. It is a how-did-we-live-without-it gift for us all, and I can't wait to happily dog-ear and smudge it up.\" \n\u003cbr\u003e\n\u003cb\u003e--Joanna Goddard, founder of \u003ci\u003eCup of Jo\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\"Nobody understands the reality of needing to cook when you might not feel like it more than Caroline Chambers. From time to energy to a mostly empty fridge, this book--rather rudely, as I'll now need to come up with new excuses--covers every angle to find a delicious and doable solution.\" \u003cbr\u003e\u003cb\u003e--Deb\u003c\/b\u003e\u003cb\u003e \u003c\/b\u003e\u003cb\u003ePerelman, \u003c\/b\u003e\u003cb\u003e \u003c\/b\u003e\u003cb\u003e\u003ci\u003eNew York Times\u003c\/i\u003e\u003c\/b\u003e\u003cb\u003e \u003c\/b\u003e\u003cb\u003ebestselling author of \u003ci\u003eSmitten Kitchen Keepers\u003c\/i\u003e\u003c\/b\u003e \u003c\/p\u003e\n\u003cp\u003e\"I've always been a cook who celebrates imperfection, and I think Caro might be my kitchen soulmate! She wants you to know how to\u003ci\u003e \u003c\/i\u003e\u003ci\u003edo your thing\u003c\/i\u003e\u003ci\u003e \u003c\/i\u003ewith her recipes, no matter what ingredients you have on hand or how much time (or energy) you have to cook them. In her world, it's impossible to make a mistake. This is Live, Laugh, Love cooking at its finest!\" \u003cbr\u003e\u003cb\u003e--Dan \"Grossy\" Pelosi, \u003c\/b\u003e\u003cb\u003e \u003c\/b\u003e\u003cb\u003e\u003ci\u003eNew York Times\u003c\/i\u003e\u003c\/b\u003e\u003cb\u003e \u003c\/b\u003e\u003cb\u003ebestselling author of\u003c\/b\u003e\u003cb\u003e \u003c\/b\u003e\u003cb\u003e\u003ci\u003eLet's Eat\u003c\/i\u003e\u003c\/b\u003e \u003c\/p\u003e\n\u003cp\u003e\"I wish I could say I'm shocked by the fact that I flipped through the recipes in this book and thought, \u003ci\u003eYeah I'd make that. And that, too. And oh, I have everything\u003c\/i\u003e\u003ci\u003e \u003c\/i\u003e\u003ci\u003eI\u003c\/i\u003e\u003ci\u003e \u003c\/i\u003e\u003ci\u003eneed at home for that, and omg my kids will love me if I make\u003c\/i\u003e\u003ci\u003e \u003c\/i\u003e\u003cb\u003e\u003ci\u003ethat\u003c\/i\u003e\u003c\/b\u003e\u003ci\u003e \u003c\/i\u003e\u003ci\u003efor them.\u003c\/i\u003e\u003ci\u003e \u003c\/i\u003eBut as a longtime fan of Caroline Chambers, I am extremely (luckily) familiar with her genius knack for knowing exactly what the busy modern cook needs. This collection of keepers is going on the most reachable shelf in my kitchen.  \u003cbr\u003e\u003cb\u003e--Jenny Rosenstrach, \u003ci\u003eNew York Times\u003c\/i\u003e\u003c\/b\u003e\u003cb\u003e \u003c\/b\u003e\u003cb\u003ebestselling author of\u003c\/b\u003e\u003cb\u003e \u003c\/b\u003e\u003cb\u003e\u003ci\u003eDinner: A Love Story\u003c\/i\u003e\u003c\/b\u003e \u003c\/p\u003e\n\u003cp\u003e\"If you're anything like me (and the rest of this country), inspiration doesn't strike every night when it comes time to cook dinner. Not to fear, friends: Caroline has us covered. This beautiful and very accessible cookbook has a little something for everyone, from one-pot meals to 15-minute dinners. You'll be armed with new staples you and your friends and family will enjoy.\"  \u003cbr\u003e\u003cb\u003e--Gaby Dalkin, \u003c\/b\u003e\u003cb\u003e\u003ci\u003eNew York Times\u003c\/i\u003e\u003c\/b\u003e\u003cb\u003e\u003ci\u003e \u003c\/i\u003e\u003c\/b\u003e\u003cb\u003ebestselling author of\u003c\/b\u003e\u003cb\u003e \u003c\/b\u003e\u003cb\u003e\u003ci\u003eWhat's Gaby Cooking: Take It Easy\u003c\/i\u003e\u003c\/b\u003e \u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\u003cb\u003eTHE INSTANT\u003ci\u003e NEW YORK TIMES\u003c\/i\u003e, \u003ci\u003eUSA TODAY\u003c\/i\u003e, AND INDIE BESTSELLER\u003c\/b\u003e\u003c\/p\u003e\n\u003cb\u003eA \u003ci\u003eBON APPETIT\u003c\/i\u003e BEST COOKBOOK OF THE YEAR \u003ci\u003e- \u003c\/i\u003eA FOOD NETWORK BEST COOKBOOK OF THE YEAR \u003ci\u003e- \u003c\/i\u003eNATIONAL POST BEST COOKBOOK OF THE YEAR\u003ci\u003e - \u003c\/i\u003eAN AOL BEST COOKBOOK OF THE YEAR - NAMED ONE OF THE BEST BOOKS TO GIFT BY THE STRATEGIST, TASTING TABLE, AND \u003ci\u003eFORBES\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eRECIPES FOR BUSY PEOPLE WHO LOVE GOOD FOOD\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eWith three little boys less than two years apart and a packed schedule as an online creator, Caroline Chambers often doesn't feel like cooking. Can you relate? When you just can't motivate yourself in the kitchen, this is the simple cookbook\u003c\/b\u003e  \n\u003cb\u003eyou should reach for.\u003c\/b\u003e\n\u003cp\u003e Inspired by Caro's wildly popular Substack newsletter of the same name, \u003ci\u003eWhat to Cook When You Don't Feel Like Cooking \u003c\/i\u003eis brimming with efficient recipes that take the guesswork out of dinner--in fact, each one is a complete meal: protein, veg, starch, done! The recipes are organized by the amount of time they take to cook, so whether you have 15 minutes to throw together \u003cb\u003ePeanutty Pork and Brussels\u003c\/b\u003e or a little bit longer to simmer \u003cb\u003eTurkey Bolognese with Sneaky Veggies\u003c\/b\u003e, dinnertime is totally doable. On top of that, Caro gives you more ways to choose, so you can search by protein (Chicken thighs waiting in the fridge? Make \u003cb\u003eWhite Chicken Chili\u003c\/b\u003e. Nothing but beans in the pantry? \u003cb\u003eCannellini Caprese with Burrata \u003c\/b\u003eis it!) or mood (\u003cb\u003eTomato Farrotto\u003c\/b\u003e is perfect for a cozy craving, and \u003cb\u003eCrunchy Honey Harissa Fish Tacos \u003c\/b\u003eare an excellent way to show off). Most importantly, these recipes include Caro's famously extensive swaps, riffs, tips, shortcuts, and more to be sure they work best for you, helping you save money, improvise, and even learn a thing or two. They don't compromise quality or flavor--and they deliver every time. With as few ingredients, steps, and, of course, dirty dishes as possible, dinner awaits! \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003ePerfect for beginners and those seeking easy cookbooks for simple meals, \u003ci\u003e What to Cook When You Don't Feel Like Cooking\u003c\/i\u003e is the ultimate \"I don't want to cook\" cookbook. With its focus on efficient, flavorful recipes and minimal ingredients, this easy dinner cookbook appeals to time-constrained parents, working professionals, and anyone who craves delicious homemade meals without the fuss. Readers seeking uncomplicated cookbooks for beginners will appreciate Caroline Chambers' approachable style, clever shortcuts, and flexible recipe options, making this book a go-to resource for satisfying meals on even the most exhausting days. \u003c\/b\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 06\/01\/2024 pg. 120 (EAN 9781454952718, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eBooklist\u003c\/span\u003e 07\/01\/2024 pg. 10 (EAN 9781454952718, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Chambers, Caroline\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Union Square \u0026amp; Co.\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2024-08-13\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Methods|Quick \u0026amp; Easy\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Suppers|Cooking|Quick and easy cooking|Cookbooks\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.55 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781454952718\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781454952718\u003c\/p\u003e","brand":"Union Square \u0026 Co.","offers":[{"title":"Default Title","offer_id":51085835567382,"sku":"SP-9781454952718","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781454952718_spiral.png?v=1774948188"},{"product_id":"the-book-of-sichuan-chili-crisp-spicy-recipes-and-stories-from-fly-by-jings-kitchen-a-cookbook-1","title":"The Book of Sichuan Chili Crisp: Spicy Recipes and Stories from Fly by Jing's Kitchen [A Cookbook]","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eJing Gao \u003c\/b\u003eis a chef, entrepreneur, and renowned expert on Chinese cuisine, and she's on a mission to bring uncensored Chinese flavors to the global table. She was born in Chengdu, Sichuan, but grew up everywhere, and uses her experience as a chef to share meaningful flavors that open people up to new ideas and conversations. She founded Baoism, an award-winning modern-Chinese fast casual restaurant in Shanghai, before founding her successful premium Chinese food company Fly By Jing. Her culinary innovations have been featured in leading magazines and food sections, her personal story as a cultural ambassador and entrepreneur has been seen on the BBC and CNN, and she has been featured in the pages of \n\u003ci\u003eForbes\u003c\/i\u003e, \n\u003ci\u003eFortune\u003c\/i\u003e, the \n\u003ci\u003eWall Street Journal\u003c\/i\u003e, and more. Fly By Jing began as a direct-to-consumer ecommerce brand and can now be found at more than 3000 stores across the country including Target, Whole Foods Market, and Costco.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Jing Gao's evocative debut cookbook embodies the author's tenacious, fearless spirit and unrelenting commitment to rewriting the narrative about the possibilities of modern Sichuan flavors. A delicious triumph.\" \n\u003cb\u003e--Hetty Lui McKinnon, food writer and author of five cookbooks including \u003ci\u003eTo Asia, With Love\u003c\/i\u003e and \u003ci\u003eTenderheart\u003c\/i\u003e\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\"In her stunning, bold, debut cookbook, we are invited into Jing's kitchen and her unique perspective on Sichuan flavors. This is more than just a cookbook, it's an ode to modern Chinese food, breaking away from the confines of tradition.\" \n\u003cb\u003e--Betty Liu, author of \u003ci\u003eMy Shanghai\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Jing is not just a brilliant business person but a brilliant chef too. [ \n\u003ci\u003eSichuan Chili Crisp\u003c\/i\u003e] is an absolute stunner.\" \n\u003cb\u003e--Noah Galuten, chef, restaurateur, and author of \u003ci\u003eThe Panic Pantry\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"If you like spicy food, you will love this book. It is full of enticing, addicting, and wonderfully aromatic spicy recipes that will knock you off your wok!\" \n\u003cb\u003e--Ken Hom CBE, chef, author, TV presenter\u003cbr\u003e\u003c\/b\u003e\n\u003cbr\u003e\"Jing's \n\u003ci\u003eThe Book of Sichuan Chili Crisp \u003c\/i\u003eis a flavor-force to be reckoned with. Only good things have come from me while using her Fly By Jing products and I know that ALL good things will come from this delicious book.\" \n\u003cb\u003e--Tue Nguyen, chef and content creator\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Whether you're a novice cook experimenting with Sichuan food for the first time or a heat-seeking expert, there's something for everyone to devour in this expansive book--including a beautiful narrative throughline of discovering the spice in your life that makes you feel alive.\" \n\u003cb\u003e--Alyse Whitney, food editor, and TV host\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Jing introduced me to the world of her native Sichuan cuisine in Chengdu and I fell in love with her and her amazing Fly By Jing Chili Crisp! It's a flavor bomb sensation and delicious on everything! A must have in one's Asian pantry.\" \n\u003cb\u003e--Ching-He Huang M. B. E., chef, author, and TV presenter\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Jing and her approach to food is a balance of fire and mindfulness. Every time we cook together, my mind is blown with a new frontier of flavor.\" \n\u003cb\u003e--Camilla Marcus, chef and founder of Westbourne\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\" \n\u003ci\u003eThe Book of Sichuan Chili Crisp\u003c\/i\u003e will not only make you book a flight to Jing's motherland of Chengdu, but it will inspire you . . . I can't wait to create magic alongside Jing.\" \n\u003cb\u003e--Bricia Lopez, chef and author of \u003ci\u003eOAXACA\u003c\/i\u003e and \u003ci\u003eASADA\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"This book is a magical work of art that spans beyond food and dips into culture, flavor, history, and energy in a way that is so special and unique.\" \n\u003cb\u003e--Ellen Marie Bennett, founder of Hedley \u0026amp; Bennett and author of \u003ci\u003eDream First, Details Later\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Thanks to her world-famous chili crisp we all know Jing will make your taste buds sing. She also makes those dollas holla and is as serious about business and proving that women of color can shake the room and the world. The future is spicy!\" \n\u003cb\u003e--Jon Gray, Founder of Ghetto Gastro\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\" \n\u003ci\u003eThe Book of Sichuan Chili Crisp\u003c\/i\u003e is equal parts personal, thoughtful, informative and intoxicatingly delicious. There's not a single recipe in the book that I'm not quite literally rushing to the grocery store to make. First up: Biang Biang Noodles!\" \n\u003cb\u003e--Molly Baz, \u003ci\u003eNew York Times\u003c\/i\u003e bestselling cookbook author\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eWINNER OF THE JAMES BEARD AWARD - Explore the \"not traditional but personal\" Sichuan flavors of Fly By Jing's cult favorite spicy and savory chili crisp through 85 hot recipes for everything from dumplings to cocktails to desserts.\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003e\"A coming-of-age story, a superb collection of recipes and food tales, and for me a very personal testament to the power of persistent entrepreneurial action . . . This book will change your life.\"--Andrew Zimmern\u003c\/b\u003e\n\u003cbr\u003e\n\u003cb\u003e\u003cbr\u003eA \u003ci\u003eLOS ANGELES TIMES \u003c\/i\u003eAND \u003ci\u003eGLOBE AND MAIL \u003c\/i\u003eBEST COOKBOOK OF THE YEAR\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e Born in Chengdu and raised everywhere, chef and entrepreneur Jing Gao has introduced America to the hot, tingly sensation of chili crisp and the Sichuan flavors that inspire it, first through her wildly successful Kickstarter campaign and currently through thousands of grocery stores across the United States. Now, in \n\u003ci\u003eThe Book of Sichuan Chili Crisp\u003c\/i\u003e, Jing shows how nearly every dish can be elevated with Sichuan's complex flavors, taking you on a unique journey from her hometown to your own kitchen stove, all while sharing her personal story and reflections on this storied cuisine and the challenges she's encountered along the way. \n\u003cp\u003e\u003c\/p\u003eRooted in tradition but adapted for the modern kitchen, these 85 recipes invite you to explore the nuances of Sichuan flavors and experiment with new ingredients. With gorgeous photography and punchy writing, Jing shows you how to incorporate these flavors in just about everything, including: \n\u003cp\u003e\u003c\/p\u003e- snacks like \n\u003cb\u003eZhong Dumplings \u003c\/b\u003eand \n\u003cb\u003eDeviled Tea Eggs\u003c\/b\u003e\n\u003cbr\u003e- mains like \n\u003cb\u003eHongshao Carnitas Tacos\u003c\/b\u003e, \n\u003cb\u003eFish Fragrant Crispy Eggplant\u003c\/b\u003e, and \n\u003cb\u003eSpicy Scallion Oil Noodles\u003c\/b\u003e\n\u003cbr\u003e- desserts and drinks like \n\u003cb\u003eChili Crisp Sundae with Fish Sauce Caramel Brittle\u003c\/b\u003e, \n\u003cb\u003ePoached Pear in Sichuan Pepper Syrup\u003c\/b\u003e, and \n\u003cb\u003eBaijiu Negroni\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003ci\u003eThe Book of Sichuan Chili Crisp \u003c\/i\u003eis an ode to chili crisp and a story of resilience, breaking free from tradition, and writing new narratives. Grab yourself a jar of Sichuan Chili Crisp and dive in!\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Gao, Jing\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Ten Speed Press\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2023-09-26\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Regional \u0026amp; Cultural|Chinese|Cooking|Regional \u0026amp; Cultural|International|Cooking|Courses \u0026amp; Dishes|Sauces \u0026amp; Dressings\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Cooking, Chinese|Szechwan style|Cooking (Hot pepper sauces)|Cookbooks\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.95 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781984862174\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781984862174\u003c\/p\u003e","brand":"Ten Speed Press","offers":[{"title":"Default Title","offer_id":51085835632918,"sku":"SP-9781984862174","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781984862174_spiral_9a4333a9-37b6-4e31-b5b3-91e31fbf0c98.png?v=1774948188"},{"product_id":"via-carota-a-celebration-of-seasonal-cooking-from-the-beloved-greenwich-village-restaurant-an-italian-cookbook-1","title":"Via Carota: A Celebration of Seasonal Cooking from the Beloved Greenwich Village Restaurant: An Italian Cookbook","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003e\u003cb\u003e\u003cb\u003eNAMED ONE OF THE BEST COOKBOOKS OF 2022 by \u003ci\u003eBon Appetit\u003c\/i\u003e, \u003ci\u003eEpicurious, Vice, Robb Report\u003c\/i\u003e, and \u003ci\u003eCup of Jo\u003c\/i\u003e\u003c\/b\u003e \u003c\/b\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003eA \u003ci\u003eBON APPETIT\u003c\/i\u003e BEST BOOK OF THE YEAR \u003cp\u003e\u003c\/p\u003e\"Via Carota is one of the most beloved restaurants in NYC because of its simple, elegant Italian home cooking. I love this cookbook and so will you!\" \n\u003cb\u003e--Ina Garten, \u003ci\u003eBarefoot Contessa\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Via Carota is one of my favorite places in the world -- always delicious and my first stop when home in NY. I'm so excited to learn some of Jody's and Rita's secrets for these beloved dishes.\" \n\u003cb\u003e --Sofia Coppola; DIRECTOR OF LOST IN TRANSLATION \u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Via Carota is one of my very favorite restaurants in New York City, and this cookbook perfectly captures its magic: simple, seasonal, organic, local, and profoundly delicious, these are recipes that I want to eat all the time.\" \n\u003cb\u003e--Alice Waters; CHEZ PANISSE\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Like their beloved West Village restaurant, \n\u003ci\u003eVia Carota\u003c\/i\u003e will transport you to another time and place---one where there is time to linger around a bountiful table of antipasti, grains, legumes, and most importantly vegetables. Jody and Rita's beautiful union is so present in this book that you have the sense they are your dear friends inviting you into their very intimate, gorgeous, and delicious home. Vegetable-forward and deceptively simple, this book should be in your kitchen NOW, propped open to the recipes of the season--I promise you will be intoxicated and hooked from that moment on!\" \n\u003cb\u003e--Suzanne Goin; AOC, author of Sunday Supper at Lucques\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"The last time I ate at Via Carota I asked the same question I ask every time I visit: How do Jody and Rita do it? Every dish is simple and honest, and every bite breathtakingly delicious. Here, finally, are the operating instructions for how they do it.\" \n\u003cb\u003e--Dan Barber; BLUE HILL\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"When people ask me what my favorite restaurants are in New York City, I sometimes leave out Via Carota because it's so popular, well...I want to be able to get a seat there myself. But, now with Jody Willaims and Rita Sodi's new cookbook, everyone will have the opportunity to indulge in their vegetable-forward cuisine and the full throttle flavors I love. Like the hilltop street Via del Carota overlooks in Florence, the book is ripe with beauty and delicious recipes. Just leave me a seat or two at this Greenwich Village favorite!\" \n\u003cb\u003e --Nancy Silverton; MOZZA, CHi SPACCA\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Via Carota is one of my favorite restaurants in NYC, which is why I'm so excited for this cookbook! The Tagliatelle al Tartufo and Charred Fennel with Orange and Honey are simply divine!\" \n\u003cb\u003e--Giada De Laurentiis'; author of Giada's Italy and Eat Better, Feel Better\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"I fell in love with \n\u003ci\u003eVia Carota\u003c\/i\u003e the second I opened the book! Everything about it is beautiful and fetching -- the photographs, the food, the obvious lack of tweezers and the two chefs. This is so much how I would love to eat and cook. Congratulations Jody and Rita! Thank you for sharing so much of yourselves. Your love shines through.\" \n\u003cb\u003e --Deborah Madison, author of \u003ci\u003eAn Onion in My Pocket\u003c\/i\u003e and \u003c\/b\u003e\n\u003ci\u003e\u003cb\u003eVegetable Literacy\u003c\/b\u003e\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\"Jody Williams worked with me at Felidia more than twenty years ago and within a few days of working with her I knew that this woman was very talented and was very passionate about Italian food. Her name might be Williams, but her food is truly Italian and, with her Tuscan partner Rita Sodi, they cook some of the best Italian food in New York City. Their flavors and their style are captured in this collection of simple but delicious recipes with \"verdure stagionali\" as the main protagonist. The recipes are very traditional but at the same time very contemporary, perfect for today's lifestyle. Brava Jody! Brava Rita!\" \n\u003cb\u003e--Lidia Bastianich; author of MASTERING THE ART OF ITALIAN CUISINE and LIDIA'S ITALIAN-ANERICAN KITCHEN\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"In Greenwich Village, there exists an Italian restaurant that rises above the rest, Via Carota. Rita Sodi and Jody Williams, a rare team of co-chefs, have created the ideal Greenwich Village joint. Jody's and Rita's love of fava beans, artichokes, pasta, fish, meat, pesto; indeed everything about Italian food that is soulful, and delicious, permeates their wonderful cookbook. The \n\u003ci\u003e Via Carota\u003c\/i\u003e cookbook is a love poem to their intense, personalized Italian cuisine.\" \n\u003cb\u003e--Jonathan Waxman; author of THR BARBUTO COOKBOOK\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e \"The many hours and days I've spent reveling in the food and ambience at the wonderful Via Carota restaurant can now be extended because of this sterling book, courtesy of the restaurant's incredibly generous and imaginative co-founders, chefs, and life partners, the always caring and sensitive Jody Williams and Rita Sodi. Here, their earthy, delicious, and important cuisine jumps off the page, completely satisfying your need for the delicious. An instant classic.\" \n\u003cb\u003e --Hilton Als; Pulitzer Prize winning writer for the \u003ci\u003eNew Yorker \u003c\/i\u003e\u003c\/b\u003e\u003cp\u003e\u003c\/p\u003e \"[W]hen I heard Via Carota was coming out with a cookbook, I squealed with excitement, but I was also a little skeptical. How much of the magic that makes this restaurant so special, so quintessentially New York, could be distilled into a cookbook? Quite a lot, it turns out....[ \n\u003cbr\u003e Via Carota] boasts the same simple elegance that defines the restaurant itself. There's no extravagant food styling--dishes are shot plain and beautiful...Those honest depictions guided me as I cooked my way through the book and realized that Williams and Sodi, with cowriter Anna Kovel, had imbued its pages with the same magic that floats through their restaurant. My food looked like their food...While there's plenty of meat in this book, the stars here are vegetables...It's not just the combination of flavors that make these recipes shine...It's the way Sodi and Williams use simple recipes (many of them demanding less than a dozen ingredients) to teach techniques I would never have come around to on my own. Whether it's steaming carrots in sugar water or taking the harshness out of shallots with a rinse under cold water, I feel like I've been let in on the secrets that make my favorite restaurant my favorite restaurant.\" \n\u003cb\u003e--Elazar Sontag, \u003ci\u003eBon Appétit\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"I've reacted to the book just as I do the restaurant. It's how I like to eat, and cook, all the time. Here is the rare restaurant cookbook that will make you a better cook.\" - \n\u003cb\u003e-Charlotte Druckman, \u003ci\u003eWall Street Journal\u003c\/i\u003e \u003c\/b\u003e\u003cp\u003e\u003c\/p\u003e\"The Via Carota cookbook is finally here...and includes all of the dishes regulars have come to rely on...a great gift for restaurant lovers and New York expats\" \n\u003cb\u003e--Alex Beggs, \u003ci\u003eBon Appétit \u003c\/i\u003e(Best Cookbooks of 2022) \u003c\/b\u003e\u003cp\u003e\u003c\/p\u003e\n\u003ci\u003e\"The New Yorker\u003c\/i\u003e famously called Via Carota 'New York's Most Perfect Restaurant, ' and frankly, I can't disagree with that distinction. Jody Williams and Rita Sodi's tiny, vegetable-and-pasta driven restaurant in Greenwich Village has been the site of some epic meals in my life: long, lazy meals full of laughter with friends and much wine while you eat every last bite. It also happens to be one of my favorite spots to sit at the bar with a glass of wine and a plate of green olives -- stuffed with sausage and fried -- and just watch the neighborhood for an hour or so. I'm excited to recreate both kinds of experiences at home with their recipes for Meyer Lemon Risotto, Lasagna Cacio e Pepe, Charred Fennel with Orange and Honey, and the Roasted Carrots with Spiced Yogurt and Pistachios I order almost every time I eat at the restaurant.\" \n\u003cb\u003e-\u003ci\u003e-Food \u0026amp; Wine\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Sharing 140 recipes for re-creating the simple and elegant dishes at their beloved Manhattan restaurant, award-winning chefs Jody Williams and Rita Sodi emphasize the pleasure in preparation that goes into every seasonal Italian dish.\" \n\u003cb\u003e--Jacqueline Raposo, \u003ci\u003eEpicurious\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"With the mission \"to transport\" readers to \"another place and time, where we have breathed in the rustic beauty and uncomplicated flavors,\" chefs Williams and Sodi deliver a swoon-worthy collection of dishes from their distinctive New York City restaurant. The recipes--mostly simple, plainly stated, and vegetable forward--capture the essence of their culinary experience in Italy... The chefs elevate their selections with small touches, such as the crunch of spring onion and celery in panzanella and a warm honey syrup drizzled over an olive oil cake. Perhaps the best example of this is Via Carota's signature insalata verde, a piled-high mix of soft, peppery, and lacy greens whose vinaigrette is a balanced blend that employs a bit of warm water to help it emulsify...Even the more luxurious plates of lobster with fresh tomatoes and spaghetti, and a 10-layer cacio e pepe lasagna, are accessible thanks to clear directions and helpful tips. Glimpses of their operation come to life in casual notes, such as describing how tomatoes ripen on a tall rack in the kitchen, and in handsome photography, with images showing how crocks of citrus perfume the dining room in winter months. This is sure to please lovers of Italian food and initiate even more pilgrimages to its namesake eatery.\" \n\u003cb\u003e --\u003ci\u003ePublishers Weekly, \u003c\/i\u003e starred review\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Jody Williams and Rita Sodi's Via Carota is at this point a New York institution. Everyone from Paul McCartney to the Obamas has dined at the Greenwich Village restaurant, and even after almost a decade, it's still a tough reservation to nab. Luckily, Williams and Sodi have decided to share some of Via Carota's magic with us home cooks...Pour yourself a glass of wine or make one of the book's cocktails and it might almost feel like you're sitting in the Grove Street space.\" \n\u003cb\u003e--Tori Latham, \u003ci\u003eRobb Report\u003c\/i\u003e; 9 Best New Cookbooks to Buy This Fall \u003c\/b\u003e\u003cp\u003e\u003c\/p\u003e\"From the West Village trattoria that Alice Waters calls one of her \"very favorite restaurants in New York City\" comes this anthology featuring its greatest culinary hits including cacio e pepe lasagna, Meyer lemon risotto, and a pillow-soft olive oil cake that comes together in minutes. The book is required reading (and cooking) for Italian food enthusiasts as well as those who pride themselves on cooking with the seasons.\" \n\u003cb\u003e\u003cb\u003e--Benjamin Kemper, \u003c\/b\u003e\u003ci\u003e\u003cb\u003eSaveur\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003c\/b\u003e\n\u003cbr\u003e \" \n\u003ci\u003eVia Carota\u003c\/i\u003e by Jody Williams and Rita Sodi is a meaty, 400-page cookbook...Williams and Sodi own Via Carota, a widely-beloved Italian restaurant in Greenwich Village. It embodies the seasonality, simplicity and utter deliciousness of Italian cooking at its finest, and we're hopeful the book can bring a bit of that magic into our own kitchens. This is food you want to eat every day.\" \n\u003cb\u003e--Jennifer Slothower; \u003ci\u003eArizona Daily Star\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e \"Christmas came early, in the form of Jody Williams and Rita Sodi's \n\u003ci\u003eVia Carota: A Celebration of Seasonal Cooking from the Beloved Greenwich Village Restaurant\u003c\/i\u003e, written with Anna Kovel...and it looks like we got everything we wanted. The recipe for their famous insalata verde is here, and while you might not have the patience to Jenga the feathery tower leaf by leaf, it is perfect. You'll also find such favorites as favas with escarole and mint, fried rabbit, svizzerina (their answer to a burger), and olive-oil panna cotta. To be honest, such complete wish fulfillment is overwhelming. Where to begin?! The recipes are as crisp, correct, and personal as the restaurant's décor, and cooking them might take you less time than getting a table.\" \n\u003cb\u003e--Christine Muhlke, \u003ci\u003eAir Mail\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e \"In their new book, you'll find dishes that have graced their menu for years: a Meyer lemon risotto that boldly skips the stock and calls for water instead, fava beans with escarole and mint, and the trofie al pesto are just a few of the recipes I'm glad to finally have. [T]heir insalata verde--a majestic heap of leafy greens dressed in a bracing sherry vinaigrette...has become my go-to salad when I make dinner at home. And if you follow their instructions for preparing cannellini beans by soaking them overnight and allowing them to gently simmer for hours, you'll be surprised at just how delectable homemade beans can be.\" \n\u003cb\u003e--\u003ci\u003eEpicurious\u003c\/i\u003e\u003c\/b\u003e\n\u003ci\u003e\u003cbr\u003e\u003c\/i\u003e\n\u003cbr\u003e \"Divided into chapters based on the seasons, Via Carota the cookbook walks you through the freshest ingredients and how to use them to emphasize their peak form...Pour yourself a glass of wine or make one of the book's cocktails and it might almost feel like you're sitting in the Grove Street space.\" \n\u003cb\u003e--Tori Latham, \u003ci\u003eRobb Report\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e \"This new cookbook captures the magic of Via Carota's menu and is self-described as \"vegetable-forward,\" with an emphasis on seasonality. The book also includes plenty of practical advice too like how to peel and cook fava beans, an intimidating challenge for the uninitiated. It's a great collection for anyone interested in finding new ways to cook fresh, seasonal vegetables.\" \n\u003cb\u003e--Ian Macallen, \u003ci\u003e America Domani\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e \"Via Carota, in the West Village in Manhattan, is one of those restaurants that you don't want to talk about too much because it's already so hard to score a table. But now, thanks to this new book by the restaurant's owners, you can cook many of the dishes that cause people to line up for their food. The prized Via Carota green salad (I know, what's special about a green salad? You have to try this to understand) relies on the freshest, most buttery lettuces and a chopped shallot in the vinaigrette. The famed pasta, fish, and vegetable dishes are all here. Oh, and Cacio e pepe lasagna!\" \n\u003cb\u003e--Kathy Gunst, \u003ci\u003eWBUR\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e \"There's no better testament to the concept of simple-equals-sophisticated than a meal at Via Carota, the rustic Italian, quintessentially New York restaurant run by Williams and Sodi. The namesake cookbook is infused with personal stories (how they met and married), organized by season, and packed with serious inspiration, especially in the vegetable department. Though the dishes will taste best with high-quality produce and provisions, the recipes rarely call for more than a handful of ingredients. That's how you know it's authentic. And Italian.\" \n\u003cb\u003e--\u003ci\u003eCup of Jo\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"This cookbook was released in October 2022. Since then, it has garnered nearly as much acclaim as the restaurant itself...Just as Via Carota is not just any Italian restaurant, the Via Carota cookbook is so much more than your average Italian cookbook. Instead, it is a resource that allows you to recreate some of the restaurant's unique takes on iconic dishes while also providing pointers that can vastly improve everyone's standard of cooking.\" \n\u003cb\u003e--Jacob Smith, \u003ci\u003eDaily Meal\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tJODY WILLIAMS is the chef and owner of the much-acclaimed Buvette in the West Village and co-chef\/owner with Rita Sodi of Via Carota, an Italian gastroteca the couple opened in 2014, and Commerce Inn, a shaker inspired West Village tavern and cookery opened in 2022. Williams is also the author of \n\u003ci\u003eBuvette: The Pleasure of Good Food. \u003c\/i\u003eRITA SODI is chef and owner of the ever-popular I Sodi and co-chef\/owner with Jody Williams of Via Carota, the gastroteca that is inspired by her seventeeth-century country house in the hills near Florence, and Commerce Inn. \n\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eA \u003ci\u003eBON APPETIT\u003c\/i\u003e BEST BOOK OF THE YEAR - The much-anticipated cookbook from \"New York's Most Perfect Restaurant\" (\u003ci\u003eThe New Yorker\u003c\/i\u003e), featuring impossibly flavorful, vegetable-centric Italian dishes, from Fresh Pasta Squares with Fava Pesto to Meyer Lemon Risotto. \u003c\/b\u003e\u003cp\u003e\u003c\/p\u003e \"Via Carota is one of my very favorite restaurants in New York City, and this cookbook perfectly captures its magic: simple, seasonal, organic, local, and profoundly delicious, these are recipes that I want to eat all the time.\" --Alice Waters\n\u003cp\u003e\u003c\/p\u003eJames Beard Award-winning chefs Jody Williams and Rita Sodi share the secrets of their beloved restaurant, which has become synonymous with New York City's Greenwich Village. Since 2014, Via Carota has been a destination for food lovers, celebrities, and well-informed travelers because of its impeccable Italian fare. Emphasizing vegetables and seasonal cooking, the dishes that come out of Williams and Sodi's kitchen are astonishing in their simplicity yet dazzling in their elegance. Now, with this beautiful, deeply personal cookbook, they share the keys to cooking Via Carota's traditional (but not \n\u003ci\u003etoo\u003c\/i\u003e traditional) cuisine at home. \n\u003cp\u003e\u003c\/p\u003eHere are more than 140 recipes, including: \n\u003cbr\u003e\n\u003cul\u003e\n\u003cli\u003eLasagna Cacio e Pepe \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\n\u003cli\u003eRoasted Carrots with Spiced Yogurt and Pistachios\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\n\u003cli\u003eTuscan Onion Soup\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\n\u003cli\u003ePotato Gnocchi\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\n\u003cli\u003eSweet Ricotta Cake\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\n\u003cli\u003eand more!\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003eHere, too, is the restaurant's signature Insalata Verde--that celebrate the bounty of every time of the year, highlighting the very best uses for the most delicious seasonal produce, from spring peas to summer squashes, autumnal legumes to winter citrus.\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 08\/01\/2022 (EAN 9780525658573, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Williams, Jody\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Knopf Publishing Group\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2022-10-11\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Specific Ingredients|Vegetables|Cooking|Individual Chefs \u0026amp; Restaurants|Cooking|Regional \u0026amp; Cultural|Italian\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Cooking (Vegetables)|Cooking, Italian|Seasonal cooking|Via Carota (Restaurant)|Cookbooks\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 3.0 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780525658573\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9780525658573\u003c\/p\u003e","brand":"Knopf Publishing Group","offers":[{"title":"Default Title","offer_id":51085835698454,"sku":"SP-9780525658573","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9780525658573_spiral_668d8586-100c-4068-8403-7eeb6af45ccd.png?v=1774948191"},{"product_id":"the-simplified-cookbook-delicious-meals-with-effortless-prep-60-recipes-60-assembly-meals-the-perfect-gifts-for-busy-moms-and-dads-1","title":"The Simplified Cookbook: Delicious Meals with Effortless Prep (60 Recipes + 60 Assembly Meals) - The Perfect Gifts for Busy Moms and Dads","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Crazy-busy with hungry people in your house? Learn how to simplify mealtimes without losing your cool. Plan, cook, and assemble satisfying meals with guidance from award-winning Simplified founder Emily Ley. Whether you love cooking, hate it, or it depends on the moment, it's likely the people in your house need to eat. Every. Day. Emily, entrepreneur and mom of three, has written the book that she always needed: an easy guide to getting food on the table without sacrificing your to-do list, your relationships, or your sanity\"--\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cstrong\u003eDiscover how to \u003cem\u003esimplify\u003c\/em\u003e feeding your family so you can get satisfying and easy meals on the table with less stress and more time to spare.\u003c\/strong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCrazy-busy with hungry people in your house? Learn how to simplify mealtimes without losing your cool. Plan, cook, and assemble satisfying meals with guidance from award-winning Simplified founder Emily Ley.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWhether you love cooking, hate it, or it depends on the moment, it's likely the people in your house need to eat. Every. Day. Emily, entrepreneur and mom of three, has written the book that she always needed: an easy guide to getting food on the table without sacrificing your to-do list, your relationships, or your sanity.\u003c\/p\u003e\n\u003cp\u003eThe ideas and recipes in \u003cem\u003eThe Simplified Cookbook\u003c\/em\u003e will help your life and your kitchen run more smoothly while satisfying even the heartiest--and pickiest--of appetites. A tasty guide for novice and experienced cooks alike, \u003cem\u003eThe Simplified Cookbook\u003c\/em\u003e includes: \u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eEasy-to-use sections for breakfast, lunch, dinner, and dessert, along with a few bonus recipes for those times you're feeling fancy\u003c\/li\u003e\n\u003cli\u003e60 delicious and easy recipes with limited ingredients\u003c\/li\u003e\n\u003cli\u003e60 more ideas for assembly meals: meals you can throw together in a cinch (or a pinch) and be on your way without a lot of chopping, sauteing, or, you know, cooking\u003c\/li\u003e\n\u003cli\u003eFour weeks of meal plans, so you have a roadmap for success\u003c\/li\u003e\n\u003cli\u003eA detailed resource section all about gadgets, staples, substitutions, and more\u003c\/li\u003e\n\u003cli\u003eInspiration and insight from Emily on why dinners together matter, how to avoid decision fatigue, and other tips and tricks for an efficient and welcoming kitchen\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eWith recipes like Baked Apple Oatmeal, Ramen Chicken Salad, Sheet Pan Chicken Fajitas, and Pound Cake that can be served plain or fancy, there is something for every need.\u003c\/p\u003e\n\u003cp\u003eTake the stress and frustration out of your meal planning and preparation with \u003cem\u003eThe Simplified Cookbook\u003c\/em\u003e. It's time to simplify your cooking so you have time for the good stuff--time around the table with the people you love the most.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eLey, Emily\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003eEmily Ley is the founder of Simplified(R), a brand of planners and organizational tools for busy women, and the creator of \u003cem\u003eThe Simplified Podcast\u003c\/em\u003e. Emily has been featured in \u003cem\u003eForbes\u003c\/em\u003e, \u003cem\u003eGlamour\u003c\/em\u003e, and \u003cem\u003eGood Housekeeping\u003c\/em\u003e. She has been recognized with numerous awards, including Best New Product at the National Stationery Show, as well as Small Business of the Year, Female Owned Business of the Year, and Entrepreneur of the Year by Studer Community Institute. Emily and her team collaborated with AT-A-GLANCE(R) to create gift and planning collections carried in Office Depot, Staples, Walmart, and Target. Emily is the author of national bestselling books \u003cem\u003eGrace, Not Perfection: Embracing Simplicity, Celebrating Joy\u003c\/em\u003e; \u003cem\u003eA Simplified Life: Tactical Tools for Intentional Living\u003c\/em\u003e; \u003cem\u003eWhen Less Becomes More: Making Space for Slow, Simple, and Good\u003c\/em\u003e; and \u003cem\u003eGrowing Boldly: Dare to Build a Life You Love\u003c\/em\u003e. An author, entrepreneur, wife, and mother to three, Emily lives in Pensacola, Florida, with her husband, Bryan, and their son Brady and twins, Tyler and Caroline.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Ley, Emily\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Thomas Nelson\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2025-03-04\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Methods|Quick \u0026amp; Easy|Cooking|Courses \u0026amp; Dishes|Casseroles|Cooking|Essays \u0026amp; Narratives|Religion|Christian Living|Family \u0026amp; Relationships|Cooking|Specific Ingredients|Meat|Family \u0026amp; Relationships|Parenting|Motherhood|Cooking|Comfort Food|Cooking|Cooking for Kids|Cooking|Reference\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Quick and easy cooking|Cookbooks|Casserole cooking|Make-ahead cooking\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.2 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781400231225\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781400231225\u003c\/p\u003e","brand":"Thomas Nelson","offers":[{"title":"Default Title","offer_id":51085835763990,"sku":"SP-9781400231225","price":39.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781400231225_spiral_47e7875c-b8ab-40ab-93d7-14bdb5f16274.png?v=1774948192"},{"product_id":"the-fishwife-cookbook-delightful-tinned-fish-recipes-for-every-occasion-1","title":"The Fishwife Cookbook: Delightful Tinned Fish Recipes for Every Occasion","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\"For this wonderful collection, Millstein, cofounder of Fishwife Tinned Seafood Co., teams up with recipe developer Gonzalez to celebrate the versatility of tinned fish...[and]\u003cstrong\u003e \u003c\/strong\u003eprove that\u003cstrong\u003e tinned fish can hit the spot at any time of day...Gorgeous photography and adorable illustrations make this an ideal gift for home cooks who love seafood.\u003c\/strong\u003e\" - \u003cb\u003e\u003ci\u003ePublishers Weekly (starred review)\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\"The company has been fully embraced by the food community and is constantly partnering with like-minded brands, from Brightland to Imperfect Foods to Susan Alexandra.\" - \u003cb\u003e\u003ci\u003eEater\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\"Female-owned Fishwife was arguably the brand that made tinned fish cool Stateside...if you think you don't like anchovies, I dare you to try these. Trust me, these are delicious.\" - \u003cb\u003e\u003ci\u003eThe Daily Beast\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\"Becca's tinned fish empire is the world I choose to live in, and \u003cstrong\u003ethis beautiful cookbook is, simply, one of my favorites of all time.\u003c\/strong\u003e\" - \u003cb\u003e\u003ci\u003ePhil Rosenthal, Host of Somebody Feed Phil\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003cstrong\u003e\u003cem\u003eThe Fishwife Cookbook \u003c\/em\u003emakes me feel hungry, inspired, and like living in a well-stocked nuclear bunker might not be so bad after all.\u003c\/strong\u003e\" - \u003cb\u003e\u003ci\u003eHannah Goldfield, food writer and critic, The New Yorker\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\"This debut book is \u003cstrong\u003eyet another way to bring Fishwife's bright, beautiful world of flavor, joy, and love into the kitchen\u003c\/strong\u003e.\" - \u003cb\u003e\u003ci\u003eRebekah Peppler, author of Le Sud: Recipes from Provence-Alpes-Côte d'Azur\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\"Fishwife founder Becca Millstein and Vilda Gonzalez have done what many would consider impossible--they made tinned fish cool. . . Meals like smoked salmon and caramelized shallot pasta with creme fraiche and kale wouldn't be out of place at a fine dining establishment; a spiced mackerel pâté will be the standout at any cocktail party. . .The other MVP of \u003cstrong\u003eFishwife \u003c\/strong\u003eis illustrator Danny Miller, who creates Fishwife's playful packaging imagery and decks out the volume with his signature vibrant cartoons.\" - \u003cb\u003e\u003ci\u003eBookPage\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\"Fishwife not only offers the flavors of faraway seas but helps foster a deeper appreciation for how the ocean nourishes and inspires. . . . revitalizing centuries-old tradition and offering a new kind of tinned fish experience.\" - \u003cb\u003e\u003ci\u003eVogue\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\"This company, founded and directed by women, boasts bright and catchy packaging that is an indicator of the mesmerizing flavors inside.\" - \u003cb\u003e\u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003eEater and LA Time's Best Cookbooks Spring 2025\u003c\/p\u003e\n\u003cp\u003eTake your tinned fish game to the next level with 80 easy recipes for meals for one, picnics in the park, sunny breakfasts, and more, from the trailblazing brand, Fishwife Tinned Seafood Co.\u003c\/p\u003e\n\u003cp\u003eGrab your baguette, butter, Castelvetrano olives, flaky salt, and a little glass of chilled wine--it's tinned fish time! According to Becca Millstein, co-founder of Fishwife, tinned fish is making waves for a thousand reasons: It eliminates the entire process of cooking a fish. It can sit in your cupboard for years and still be at its best on its fifth birthday. It's a versatile, protein-packed, convenient ingredient from your pantry staples. And, lastly, a tremendous amount of love and labor goes into each individual tin of fish, which Fishwife sources responsibly from traditional purveyors and fisherfolk, all wild-caught or ethically farmed.\u003c\/p\u003e\n\u003cp\u003eWhile you might not be able to resist just snacking on Fishwife's delightfully packaged and decidedly delicious offerings (like the smoked trout, Sichuan-chili-spiked salmon, or Cantabrian anchovies) straight out of the can, with The Fishwife Cookbook you can take your canned fish to the next level, effortlessly transforming it into a mouthwatering meal or satisfying snack.\u003c\/p\u003e\n\u003cp\u003eInside this beautiful seafood cookbook, you'll find chapters that span a range of occasions, like Just a Quickie, A Meal for One, Picnic in the Park, Dinner Is Served, Hosting a Cocktail Party, and Sunday Morning, featuring 80 powerfully flavorful and easy-to-put-together tinned fish recipes, like: \u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eTinned Smoked Salmon Deviled Eggs\u003c\/li\u003e\n\u003cli\u003eSmoked Mackerel Udon\u003c\/li\u003e\n\u003cli\u003eSardine Fritto Misto with Charred Lemon and Aioli\u003c\/li\u003e\n\u003cli\u003eFisherman's Stew with Salmon, Mussels, and Cockles\u003c\/li\u003e\n\u003cli\u003eRainbow Trout Tacos with Peach and Tomato Salsa\u003c\/li\u003e\n\u003cli\u003eLamb Bolognese with Cantabrian Anchovies\u003c\/li\u003e\n\u003cli\u003eand many more\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThroughout, deep dives--like The Great Tinned Fish Beverage Companion Guide and How to Pack a Perfect Picnic--show you that the world of tinned fish is your oyster.\u003c\/p\u003e\n\u003cp\u003eWith beautiful photographs and the charming and whimsical illustrations in the brand's signature style throughout, The Fishwife Cookbook is an invitation to make a splash! The water's fine, the fish are jumping, and the food is a revelation.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 12\/01\/2024 pg. 104 (EAN 9780063382527, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 12\/16\/2024 (EAN 9780063382527, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eMillstein, Becca\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRebecca Millstein\u003c\/strong\u003e is the CEO \u0026amp; Co-Founder of Fishwife Tinned Seafood Co. She co-created the company in 2020 during Covid-19, after recognizing a glaring hole in quality, sustainable tinned fish available in the U.S. market. She was recently named as one of Forbes 30 under 30 and has been interviewed by \u003cem\u003eEater, Cherry Bombe, Nylon, \u003c\/em\u003e and more, and recently appeared on \u003cem\u003eShark Tank\u003c\/em\u003e. She's currently based in Los Angeles.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Millstein, Becca\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Harvest Publications\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2025-02-25\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Specific Ingredients|Fish \u0026amp; Seafood|Cooking|Methods|Quick \u0026amp; Easy|Cooking|Courses \u0026amp; Dishes|Appetizers|Cooking|Individual Chefs \u0026amp; Restaurants|Cooking|Entertaining|General|Cooking|Courses \u0026amp; Dishes|Breakfast|Cooking|Beverages|General|Cooking|Seasonal\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.7 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780063382527\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9780063382527\u003c\/p\u003e","brand":"Harvest Publications","offers":[{"title":"Default Title","offer_id":51085835829526,"sku":"SP-9780063382527","price":38.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/spiral_cover_64.png?v=1774948193"},{"product_id":"the-christmas-movie-cookbook-recipes-from-your-favorite-holiday-films-1","title":"The Christmas Movie Cookbook: Recipes from Your Favorite Holiday Films","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\"All your favorite classic Christmas flicks come to life...celebrate with holiday favorites, including Rudolph, Santa, Buddy the Elf. It's a Christmas delight!\" \n\u003cb\u003e-Woman's World\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"This holiday season, rather than just watching merry festivities on-screen, bring the feast to your own home using The Christmas Movie Cookbook with over 65 scrumptious recipes inspired by the scenes from your favorite Christmas films!\"--\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tJulia Rutland is a Washington, DC-area writer and recipe developer whose work appears regularly in publications and websites such as \n\u003ci\u003eSouthern Living\u003c\/i\u003e, \n\u003ci\u003eCoastal Living\u003c\/i\u003e, and Weight Watchers books. She is the author of \n\u003ci\u003eDiscover Dinnertime\u003c\/i\u003e, \n\u003ci\u003eThe Campfire Foodie Cookbook\u003c\/i\u003e, \n\u003ci\u003eOn a Stick\u003c\/i\u003e, \n\u003ci\u003eBlueberries\u003c\/i\u003e, \n\u003ci\u003eSquash\u003c\/i\u003e, \n\u003ci\u003eFoil Pack Dinners\u003c\/i\u003e, \n\u003ci\u003e Apples\u003c\/i\u003e, \n\u003ci\u003e 101 Lasagnas \u0026amp; Other Layered Casseroles\u003c\/i\u003e, \n\u003ci\u003e Tomatoes\u003c\/i\u003e, and \n\u003ci\u003e Honey\u003c\/i\u003e. Julia lives in the Washington, DC, wine country town of Hillsboro, Virginia, with her husband, two daughters, and many furred and feathered friends.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"If they love to cook, look no further for a gift.\" \n\u003cb\u003e-Oprah Daily\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eBring the merry festivities from the screen right to your own table with \u003ci\u003eThe Christmas Movie Cookbook\u003c\/i\u003e with more than 65 scrumptious recipes inspired by scenes from your favorite Christmas films.\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003eDo you ever yearn for roast turkey while watching \n\u003ci\u003eNational Lampoon's Christmas Vacation\u003c\/i\u003e? Or, for the more cynical, do you wish you could taste the roast beast from \n\u003ci\u003eHow the Grinch Stole Christmas\u003c\/i\u003e? Well, top up your mug of eggnog and don your coziest ugly sweater: 'tis the season to recreate the dishes from all of your favorite holiday movies with the help of \n\u003ci\u003eThe Christmas Movie Cookbook.\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e This season you can indulge alongside your favorite \n\u003ci\u003eElf\u003c\/i\u003e characters as they make special spaghetti and get tipsy with the \n\u003ci\u003eBad Moms\u003c\/i\u003e crew while they imbibe their spiced cider. Just crack open \n\u003ci\u003eThe Christmas Movie Cookbook\u003c\/i\u003e and discover sixty-five mouthwatering recipes to add joy to any holiday gathering. \n\u003cp\u003e\u003c\/p\u003eRecipes include: \n\u003cbr\u003e -Old Fashioned Meatloaf from \n\u003ci\u003eA Christmas Story\u003c\/i\u003e\n\u003cbr\u003e -Chicken, Broccoli, and Cheddar Cheese Soup from \n\u003ci\u003eRudolph the Red-Nosed Reindeer\u003c\/i\u003e\n\u003cbr\u003e -Christmas Pudding from \n\u003ci\u003eA Christmas Carol\u003c\/i\u003e\n\u003cbr\u003e -Breakfast Strata from \n\u003ci\u003eThe Family Stone\u003c\/i\u003e\n\u003cbr\u003e -Really Rich Hot Chocolate from \n\u003ci\u003ePolar Express\u003c\/i\u003e\n\u003cbr\u003e -And much more! \n\u003cp\u003e\u003c\/p\u003e Complete with tips on entertaining and menu ideas for your merry gatherings, \n\u003ci\u003eThe Christmas Movie Cookbook\u003c\/i\u003e is the perfect companion to your holiday season.\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eRutland, Julia\u003cbr\u003e\n\t\t\t\t\t\t\t\tJulia Rutland is a Washington, DC-area writer and recipe developer whose work appears regularly in publications and websites such as \n\u003ci\u003eSouthern Living\u003c\/i\u003e, \n\u003ci\u003eCoastal Living\u003c\/i\u003e, and Weight Watchers books. She is the author of \n\u003ci\u003eDiscover Dinnertime\u003c\/i\u003e, \n\u003ci\u003eThe Campfire Foodie Cookbook\u003c\/i\u003e, \n\u003ci\u003eOn a Stick\u003c\/i\u003e, \n\u003ci\u003eBlueberries\u003c\/i\u003e, \n\u003ci\u003eSquash\u003c\/i\u003e, \n\u003ci\u003eFoil Pack Dinners\u003c\/i\u003e, \n\u003ci\u003e Apples\u003c\/i\u003e, \n\u003ci\u003e 101 Lasagnas \u0026amp; Other Layered Casseroles\u003c\/i\u003e, \n\u003ci\u003e Tomatoes\u003c\/i\u003e, and \n\u003ci\u003e Honey\u003c\/i\u003e. Julia lives in the Washington, DC, wine country town of Hillsboro, Virginia, with her husband, two daughters, and many furred and feathered friends.\u003cbr\u003e\u003cbr\u003e\n\u003c\/p\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Rutland, Julia\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e S\u0026amp;s\/Simon Element\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2022-09-06\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Holiday|General|Cooking|Seasonal|Cooking|Comfort Food\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Christmas cooking|Seasonal cooking|Christmas films|Cookbooks\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.41 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781982189372\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781982189372\u003c\/p\u003e","brand":"S\u0026s\/Simon Element","offers":[{"title":"Default Title","offer_id":51085835960598,"sku":"SP-9781982189372","price":31.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781982189372_spiral_8af5207c-1123-42b3-adbe-fe62412c6046.png?v=1774948196"},{"product_id":"baking-in-the-american-south-200-recipes-and-their-untold-stories-a-definitive-cookbook-guide-to-southern-baking-the-perfect-cozy-gift-for-bakers-1","title":"Baking in the American South: 200 Recipes and Their Untold Stories (a Definitive Cookbook Guide to Southern Baking) - The Perfect Cozy Gift for Bakers","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t'Byrn provides an encyclopedia of Southern baked goods in this masterful and extensive collection encompassing the region's sweet and savory offerings--This is a treasure trove.'--Publishers Weekly (starred review)\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t'Byrn's wise, winning, and wonderful doorstop dive into the recipes and stories that make up the heart and soul of Southern baking is essential.'--Library Journal (starred review)\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t'[A] pleasurable mix of craveable delights and culinary storytelling-- While baking in the American South was founded on a turbulent and often unsavory history, the individuals--enslaved Africans and their descendants, Creole peoples, Moravians, Jews, and immigrants--and fertile land gave rise to the towering culinary culture Byrn captures here with anecdotes, engaging prose, and passion readers will feel.'--BOOKLIST (starred review)\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"This ... dive into the history of 14 Southern states--Texas, Florida, Kentucky, and more--features stories and ... photographed recipes from pre-Civil War times to today's Southern kitchens. It's about the places, the people, the products, and the culture of the moment that influenced what people baked. It's about African-American women and the monumental contributions they have made to the art of Southern baking, about home cooks and how they've kept traditions alive wherever they settle by baking family recipes each year for holidays and celebrations, and about the pastry chefs who have thoughtfully reimagined how the South bakes\"--\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t'definitive--The encyclopedic range--from hoecakes to chiffon, from humble to highfalutin--is part of what gives 'Baking' its flour-dusted charm. The other part is Byrn's sussing out of what sets Southern baking apart.'--Garden \u0026amp; Gun\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t'Home chefs will treasure this cookbook and appreciate Byrn's entertaining stories while their delicious regional fare bakes.'--Shelf Awareness (starred review)\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t'Anne Byrn really turned in an extraordinary book, great recipes, interesting, fun, well-researched. She's a pro and this book is an absolute keeper.'--Chris Kimball, Milk Street Radio\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEnjoy mouthwatering Southern baking recipes, from biscuits and cornbread to cakes and rolls, that will warm your kitchen and your heart.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePrepare yourself to savor the South through the baking that made it famous. In \u003cem\u003eBaking in the American South\u003c\/em\u003e, bestselling author Anne Byrn brings one of the world's richest culinary traditions to life with 200 recipes from 14 states. Get ready to bake like a Southerner, even if you aren't one!\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eBaking in the American South\u003c\/em\u003e is the definitive cookbook guide to the South's deep baking legacy that beautifully weaves together the recipes and stories from the past and present. Before you know it, you will be baking up favorites like cracklin' cornbread, buttermilk biscuits, yeast rolls, banana pudding, lemon icebox pie, lace cookies, and caramel cake.\u003c\/p\u003e\n\u003cp\u003eGet ready to enjoy from-scratch, Southern classic recipes, including: \u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eThomasville Cheese Biscuits\u003c\/li\u003e\n\u003cli\u003eOuita Michel's Sweet Potato Streusel Muffins\u003c\/li\u003e\n\u003cli\u003eNina Cain's Batty Cakes with Lacy Edges\u003c\/li\u003e\n\u003cli\u003eThe Best Lemon Meringue Pie\u003c\/li\u003e\n\u003cli\u003eGeorgia Gilmore's Pound Cake\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eThis cookbook is the perfect gift for cake connoisseurs, pie aficionados, biscuit enthusiasts, bakers, foodies, chefs, and anyone who can't pass up a delicious baked good.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eBaking in the American South\u003c\/em\u003e will give you a window into the people, stories, and history behind the South's rich culinary traditions as you bake up your favorite Southern treats.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cem\u003e**Included in the Best of List for Cookbooks by the Reference and User Services Association of the American Library Association**\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cem\u003e**Named a 2025 Tennessee Book Award Finalist in the Non-Fiction Category by Humanities Tennessee**\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 06\/01\/2024 pg. 120 (EAN 9780785291336, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eBooklist\u003c\/span\u003e 07\/01\/2024 pg. 10 (EAN 9780785291336, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 08\/19\/2024 (EAN 9780785291336, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eShelf Awareness\u003c\/span\u003e 09\/04\/2024 (EAN 9780785291336, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eByrn, Anne\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003eANNE BYRN is a \u003cem\u003eNew York Times\u003c\/em\u003e bestselling food writer and author. She writes the weekly newsletter \u003cem\u003eBetween the Layers\u003c\/em\u003e, one of the top 20 food and drink newsletters worldwide on Substack. She has authored several cookbooks. Her latest books are \u003cem\u003eA New Take on Cake\u003c\/em\u003e and \u003cem\u003eSkillet Love\u003c\/em\u003e, the latter exploring the history and modern uses for the cast-iron skillet. They followed \u003cem\u003eAmerican Cookie\u003c\/em\u003e and \u003cem\u003eAmerican Cake\u003c\/em\u003e, which NPR named one of the best cookbooks of 2016. \u003cem\u003eThe Cake Mix Doctor\u003c\/em\u003e and sequels have more than 4 million copies in print, and \u003cem\u003eUSA Today\u003c\/em\u003e called \u003cem\u003eThe Cake Mix Doctor\u003c\/em\u003e the bestselling cookbook the year it debuted.\u003c\/p\u003e\n\u003cp\u003eByrn's career began as a food writer for \u003cem\u003eThe Atlanta Journal\u003c\/em\u003e. Her food writing was named the Best Food Section by the Association of Food Journalists. She studied at La Varenne École de Cuisine in Paris and lived in England where she wrote about food and travel for a year. Anne is a contributor to Food52, \u003cem\u003eBon Appétit\u003c\/em\u003e, and the Bitter Southerner.\u003c\/p\u003e\n\u003cp\u003eByrn is a Nashville native and a fifth-generation Tennessean. For several years, she was the food writer for \u003cem\u003eThe Tennessean\u003c\/em\u003e. Byrn has been featured in \u003cem\u003ePeople\u003c\/em\u003e magazine, \u003cem\u003eThe Washington Post\u003c\/em\u003e, the \u003cem\u003eNew York Times\u003c\/em\u003e, the \u003cem\u003eNew York Times Magazine\u003c\/em\u003e, \u003cem\u003eLos Angeles Times\u003c\/em\u003e, \u003cem\u003eChicago Tribune\u003c\/em\u003e, \u003cem\u003eSouthern Living\u003c\/em\u003e, \u003cem\u003ePublishers Weekly\u003c\/em\u003e, and many other publications. She has appeared on \u003cem\u003eGood Morning America\u003c\/em\u003e, \u003cem\u003eLater Today\u003c\/em\u003e, CNN, The Food Network, and QVC and has taught cooking classes across the country.\u003c\/p\u003e\n\u003cp\u003eShe and her husband live in Nashville.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eAllen, Rinne\u003cbr\u003e\n\u003cp\u003eRinne Allen spends most of her days collaborating with chefs, farmers, artisans, designers, and researchers to document their work and the process that goes into making it, with the hopes that those who view her pictures will learn something from them. Rinne's work has been published in over 15 books and in national and international magazines, as well as shown in galleries and educational institutions. She also has a regular column about harvests with the New York Times' T magazine that focuses on the southern region that she calls home. She has a background in fine art photography, with a BFA in photography from Sewanee, in Tennessee, and now works out of her studio in an old house in her hometown of Athens, Georgia. You can interact with her photography at www.rinneallen.com.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Byrn, Anne\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Harper Celebrate\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2024-09-03\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Regional \u0026amp; Cultural|American - Southern States|Cooking|History|Photography|Subjects \u0026amp; Themes|Food|History|United States|State \u0026amp; Local - South (AL,AR,FL,GA,KY,LA,MS,NC,SC,TN,VA,WV)|Cooking|Methods|Baking|Cooking|Courses \u0026amp; Dishes|Cakes|Cooking|Courses \u0026amp; Dishes|Desserts|Cooking|Comfort Food|Cooking|Specific Ingredients|Chocolate\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Baking|Southern States|Cooking, American|Southern style|Food habits|Social life and customs|Cookbooks\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 4.05 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780785291336\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9780785291336\u003c\/p\u003e","brand":"Harper Celebrate","offers":[{"title":"Default Title","offer_id":51085836058902,"sku":"SP-9780785291336","price":56.24,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9780785291336_spiral_211a906c-5eb7-4a30-89df-2dbdef97ab07.png?v=1774948198"},{"product_id":"joyfull-cook-effortlessly-eat-freely-live-radiantly-a-cookbook-1","title":"Joyfull: Cook Effortlessly, Eat Freely, Live Radiantly (a Cookbook)","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Radhi's love for food is evident from the moment you meet her. Throughout her book, she shares her joy for Ayurvedic cooking and her inspiring daily habits. I love how she creates harmony through food and simple rituals.\"-- \n\u003cb\u003eGisele Bündchen\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Treating 'food as medicine' usually involves sacrificing flavor, but JoyFull is the exception to the rule. Weaving together mouthwatering plant-based dishes with ancient lessons from Ayurveda, Radhi takes us on a journey of what it means to cook with intention and passion. I want to eat everything in this book!\"-- \n\u003cb\u003eNisha Vora, \u003c\/b\u003eCreator of Rainbow Plant Life and author of \n\u003ci\u003eThe Vegan Instant Pot Cookbook\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Abundant and inviting, you'll find more than 125 plant-based recipes in here, designed to balance health and satisfaction. Radhi's wide-ranging dishes bring vibrant flavours to every meal and rely on accessible ingredients. Whether satisfying comfort food or a warming bowl of grains and vegetables, each dish - and ritual - in \n\u003ci\u003eJoyFull\u003c\/i\u003e is intended to bring harmony to you and your body.\" \n\u003ci\u003e \u003cb\u003e- Epicurious\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"These days, finding a plant-based cookbook is a simple task. Finding a plant-based cookbook that can actually make your life a bit easier? That's a bit more rare. For nearly two years, Radhi Devlukia... has been developing a cookbook to do just that\" \n\u003cb\u003e-\u003ci\u003eTasting Table\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Looking for wholesome, plant-based foods to whip up in the New Year?... JoyFull, by nutritionist, clinical dietician, and cook Radhi Devlukia-Shetty is a great place to start.\" \n\u003cb\u003e\u003ci\u003e--Oprah Daily\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"I love the heart and thoughtful intention Radhi has poured into this cookbook. Her approach to delicious, whole foods meals as something that should be easy, flexible and fun is exactly my goal when cooking for my family. Even for those of us who are not plant-based, there are so many delicious recipes in \n\u003ci\u003eJoyfull\u003c\/i\u003e that we can all enjoy while nurturing our best-feeling self.\"-- \n\u003cb\u003eKristin Cavallari, \u003c\/b\u003e\n\u003ci\u003eNew York Times\u003c\/i\u003e bestselling author of \n\u003ci\u003eTruly Simple\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Radhi is super joyful, and as a vegan I love when we offer the world more plant-based options. So here's to spreading more joy through food!\"-- \n\u003cb\u003eTabitha Brown, \u003c\/b\u003e\n\u003ci\u003eNew York Times\u003c\/i\u003e bestselling author of \n\u003ci\u003eCooking From the Spirit\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Mirroring Radhi's joyful and effervescent personality, her first cookbook is packed to the brim with delicious, bright and nourishing plant-based recipes for every palette. With each turning page you'll be met with unique and unforgettable recipes and flavors you've never seen before (hello Mexican Lasagna and Mint Tahini Lattes). This one deserves a spot on every kitchen counter.\"-- \n\u003cb\u003eCarleigh Bodrug, \u003c\/b\u003e New York Times Bestselling Author of \n\u003ci\u003ePlantYou\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tRadhi Devlukia-Shetty \n\u003cb\u003e \u003c\/b\u003eearned her Ayurvedic Health Counsellor One Degree at the California College of Ayurveda. A clinical dietician, nutritionist, and always-learning cook, she brings a modern approach to the ancient principles of holistic wellbeing. Radhi grew up in the UK and lives in Los Angeles with her husband Jay.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"A long time ago, I dipped my toes into being a vegan and abruptly ran away. I couldn't do it. Being Mexican and Honduran, I was used to a spectrum of flavors that were all focused around meat. I could live without meat but I could not live without flavor. Then Radhi cooked for me- and I was shocked. My mouth exploded. It was the best meal I had ever had. Not the best vegan meal I had ever had, the BEST meal I had ever had. What was most shocking was how incredible I felt afterwards. For most of my life, even the most delicious meals made me feel bloated and sluggish.. Radhi's food gave me a newfound energy. I felt incredible. I am elated to have Radhi's recipes now. I finally get to have her presence in my kitchen and I know it's going to be life changing.\"-- \n\u003cb\u003eFrancia Raisa\u003c\/b\u003e, Actress\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Cooking can be a practice for cultivating daily happiness. Bring joy into your kitchen with over 125 plant-based recipes, from Loaded Toast Four Ways to Pecan Upside Down Cake and more.\" \n\u003cb\u003e- \u003ci\u003eBook Riot \u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003e\u003ci\u003eNEW YORK TIMES \u003c\/i\u003e\u003c\/b\u003e\n\u003cb\u003eBESTSELLER\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eFood Network: One of the 10 Best Vegan Cookbooks of the Year\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eMore than 125 plant-based recipes and a practical approach to making deeply flavorful food for feeling your best.\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003e\"What you eat--along with your daily habits and the thoughts you think--has the ability to completely transform every aspect of your health.\" --Radhi Devlukia-Shetty\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003e\"There's a lot we love about this book, but we're particularly smitten by the way the collection of recipes reflect the rhythms of everyday eating and living. That, coupled with author Radhi Devlukia-Shetty's approachable tone and nutritionist credentials, makes for a cookbook we can see reaching for again and again.\"\u003c\/b\u003e\n\u003cb\u003e--The Food Network\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003eA passionate self-taught cook and nutritionist, Radhi Devlukia-Shetty's \n\u003ci\u003eJoyFull\u003c\/i\u003e is abundant and inviting. With more than 125 plant-based recipes, it is designed to balance health and satisfaction; her wide-ranging dishes bring vibrant flavors to every meal of the day and rely on accessible ingredients. \n\u003cp\u003e\u003c\/p\u003eThis go-to collection includes the following chapters and recipes: \n\u003cbr\u003e -Morning Nibbles: Loaded Toast Four Ways, French Toast Casserole, Veggie Frittata Muffins \n\u003cbr\u003e -Grounding Grains: Rainbow Grain Bowl, One Pot Lemony Spaghetti, Mexican Lasagna \n\u003cbr\u003e -LBPs (Lentils, Beans, and Pulses): Creamy Red Lentil Daal; Baked Falafel Pita; Sweet Potato, Cauliflower, and Cashew Curry \n\u003cbr\u003e -Bread is Life: Pull Apart Cheesy Bread, Spicy Bean Burgers, Tandoori Tacos, Pizza Quesadilla \n\u003cbr\u003e -Salads: Butterbean and Tomato, Chilled Soba Noodle, Mum's Old School Potato Salad \n\u003cbr\u003e -Sun to Moon Soups: Cheesy Broccoli, Beet and Dill, Cannellini Bean and Tomato \n\u003cbr\u003e -Hero Veg: Sweet and Sour Broccolini, Crispy Sunchokes, Bombay Potatoes \n\u003cbr\u003e -Drinks: Masala Chai, Strawberry Mint Lemonade, Tahini Matcha Latte \n\u003cbr\u003e -Sweet Treats: Chocolate Mud Pie, Oatmeal Cookies, Pecan Upside Down Cake \n\u003cp\u003e\u003c\/p\u003eAnd because food alone cannot sustain us completely, Radhi shares her daily wellness practices: her revitalizing morning skincare routine, ancient rituals to nourish and strengthen your hair, meditations and prayers for staying present, and breathwork that will carry you through each phase of the day. \n\u003cp\u003e\u003c\/p\u003eRadhi shares its transformative principles in a way that's easy for anyone to incorporate into their life. She offers mindful practices around cooking and explains how, as we connect to our food and understand our body, we can improve our health. Whether satisfying comfort food or a gentle bowl of grains and veggies, each dish--and ritual--in \n\u003ci\u003eJoyFull\u003c\/i\u003e is intended to bring harmony to you and your body. \n\u003cp\u003e\u003c\/p\u003eWritten with generosity and kindness, Radhi takes you on a journey towards a \n\u003ci\u003eJoyFull\u003c\/i\u003e life.\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eBooklist\u003c\/span\u003e 01\/01\/2024 pg. 17 (EAN 9781982199722, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 02\/19\/2024 (EAN 9781982199722, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eShelf Awareness\u003c\/span\u003e 03\/15\/2024 (EAN 9781982199722, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eDevlukia-Shetty, Radhi\u003cbr\u003e\n\t\t\t\t\t\t\t\tRadhi Devlukia-Shetty is a clinical dietician, nutritionist, and always-learning cook who brings a modern approach to the ancient principles of holistic wellbeing. Radhi grew up in the UK and lives in Los Angeles with her husband Jay.\u003cbr\u003e\u003cbr\u003e\n\u003c\/p\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Devlukia-Shetty, Radhi\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e S\u0026amp;s\/Simon Element\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2024-02-27\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Vegan|Health \u0026amp; Fitness|Diet \u0026amp; Nutrition|Nutrition|Mind, Body, Spirit|Ayurveda|Cooking|Vegetarian\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Vegetarian cooking|Vegan cooking|Cookbooks\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.45 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781982199722\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781982199722\u003c\/p\u003e","brand":"S\u0026s\/Simon Element","offers":[{"title":"Default Title","offer_id":51085836091670,"sku":"SP-9781982199722","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781982199722_spiral_fcf9981e-2818-4c55-9de7-1e311c8ca6e1.png?v=1774948200"},{"product_id":"the-pioneer-woman-cooks-super-easy-120-shortcut-recipes-for-dinners-desserts-and-more-1","title":"The Pioneer Woman Cooks--Super Easy!: 120 Shortcut Recipes for Dinners, Desserts, and More","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Drummond invites fans into her world with irresistible recipes and photos.... Here's a mom of four who can turn out a Perfect Pot Roast and make feasts for girlfriends that start with sangria and finish with crème brûlée. It's sweet and seductive: You'll want to plunge right in.\" - \n\u003cb\u003e\u003ci\u003ePeople\u003c\/i\u003e\u003c\/b\u003e\n\u003cbr\u003e“[Ree Drummond] whips up mouthwatering meals with easy-to-find ingredients (she's miles away from restaurants and supermarkets) and shares what living in a not-so-little house on the prairie is really all about. ” - \n\u003cb\u003e\u003ci\u003ePeople\u003c\/i\u003e\u003c\/b\u003e\n\u003cbr\u003e\"[Ree Drummond is] funny, enthusiastic and self-deprecating, making the book appeal to pavement-pounders and pioneer types alike [with] recipes like steak with whiskey cream sauce, leek and potato pizza and pico de gallo. As a portrait of a real American family kitchen, it works.\" - \n\u003cb\u003e\u003ci\u003eNew York Times\u003c\/i\u003e\u003c\/b\u003e\n\u003cbr\u003e“Who needs Julia Child? I've got Pioneer Woman.” - \n\u003cb\u003e\u003ci\u003eBaltimore Sun\u003c\/i\u003e\u003c\/b\u003e\n\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e#1 \u003ci\u003eNew York Times\u003c\/i\u003e bestseller\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eBring the family together--and take it easy on yourself!\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eBetween my family, my website, my cookbooks, and my TV show, I make a \u003ci\u003elot\u003c\/i\u003e of food around here! And as much as I've always loved cooking (and of course, eating!), it seems that more and more these days, I'm looking for ways to simplify my life in the kitchen. I find myself gravitating toward recipes that are delicious but don't require a lot of prep or fuss, because they free me up to have more time (and energy) for other areas of my life. This also makes cooking less of a chore and more of a pleasure--exactly what cooking should be!\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003eThe Pioneer Woman Cooks--Super Easy!\u003c\/i\u003e will free you up and transform \u003ci\u003eyour\u003c\/i\u003e cooking life as well, with 120 quick and easy recipes that range from effortless breakfasts to breezy skillet meals to speedy soups to ready-in-minutes Tex-Mex delights, so you'll have lots of options for any given meal. Many recipes in this cookbook call for step-saving (and sanity-saving) shortcuts that will revolutionize the time you spend making simple family meals, and all of them are utterly scrumptious! I've absolutely fallen in love with this new generation of recipes, including Butter Pecan French Toast, Buffalo Chicken Totchos, Speedy Dumpling Soup, Broccoli-Cheese Stromboli (so great for kids!), and an entire section of pastas and grains, such as satisfying one-pot meals like One-Pot Sausage Pasta and colorful and fresh Hawaiian Shrimp Bowls. You'll find yummy meals such as Pepperoni Fried Rice, Chicken-Fried Steak Fingers, and ultra-tasty Chicken Curry in a Hurry . . . as well as assemble-in-the-baking-dish casseroles, throw-together sheet pan dinners, and simply decadent desserts such as Mug Cakes, Coconut Cream Pie, and Brownie S'Mores Bars that you'll dream about.\u003c\/p\u003e\n\u003cp\u003eThere's something for everyone in this cookbook, and not a single recipe, ingredient, or step is complicated or difficult. Now \u003ci\u003ethat's\u003c\/i\u003e the kind of cooking we can all get behind! \u003c\/p\u003e\n\u003cp\u003eFind your next family-favorite recipe with these simple solutions: \u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eEffortless Breakfasts: \u003c\/b\u003e Start the day right with recipes like Butter Pecan French Toast that come together in minutes.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eBreezy Skillet Meals: \u003c\/b\u003e From Chicken Curry in a Hurry to colorful Hawaiian Shrimp Bowls, these all-in-one dinners make cleanup a snap.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eKid-Friendly Favorites: \u003c\/b\u003e Win over even the pickiest eaters with guaranteed hits like Broccoli-Cheese Stromboli and Chicken-Fried Steak Fingers.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eStep-Saving Shortcuts: \u003c\/b\u003e Discover Ree's tricks for getting delicious food on the table with less prep, less fuss, and more flavor.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eSimply Decadent Desserts: \u003c\/b\u003e Treat the family (and yourself!) to ultra-easy sweets like gooey Brownie S'Mores Bars and individual Mug Cakes.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eDrummond, Ree\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRee Drummond \u003c\/strong\u003eis the author of eight \u003cem\u003eNew York Times\u003c\/em\u003e bestselling cookbooks in the Pioneer Woman Cooks series, the \u003cem\u003eNew York Times\u003c\/em\u003e bestsellers \u003cem\u003eFrontier Follies\u003c\/em\u003e and \u003cem\u003eThe Pioneer Woman: Black Heels to Tractor Wheels\u003c\/em\u003e, and many bestselling children's books. Her award-winning website, The Pioneer Woman, was founded in 2006, and her top-rated cooking show, \u003cem\u003eThe Pioneer Woman\u003c\/em\u003e, premiered on Food Network in 2011. In the years that followed, Ree launched \u003cem\u003eThe Pioneer Woman Magazine\u003c\/em\u003e, a well-loved line of kitchen and home products at Walmart, and a restaurant, bakery, store, and other businesses in her hometown of Pawhuska, Oklahoma. 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Discover tantalizing recipes that use them in everything from sandwiches and handpies to tacos and pizza, salads and simmered soups to cultural mainstays from around the world like adasi, spatzle, hummus, and gyros. These dishes will delight omnivores, vegetarians, and vegans alike. \n\u003cp\u003e\u003c\/p\u003eATK test cooks have worked through mountains of beans --sprouting, baking, pressure-cooking, and pureeing--to present you with expert cooking instructions and make-ahead know how: From how to make beans tender while keeping their shape to preventing cooked grains from clumping up. In this comprehensive collection, find everything from weeknight recipes to special occasion meals, helpful charts, fast and vegan tags, and much more: \n\u003cp\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eBeanified recipes: \u003c\/b\u003eClassics reimagined to let beans deliciously take over. 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Learn how best to purchase, prep, and cook these beans and grains for optimum flavor.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eUseful substitutions: \u003c\/b\u003eRecipes include a substitution line offering convenient bean and grain options\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e America's Test Kitchen\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e America's Test Kitchen\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2024-02-06\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Specific Ingredients|Rice \u0026amp; Grains|Cooking|Health \u0026amp; Healing|General|Cooking|Methods|Quick \u0026amp; Easy|Cooking|Specific Ingredients|Vegetables\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Cooking (Beans)|Cooking (Cereals)|Beans|Health aspects|Vegetarian cooking|Cookbooks|COOKING \/ Specific Ingredients \/ Rice \u0026amp; Grain\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.85 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781954210677\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781954210677\u003c\/p\u003e","brand":"America's Test Kitchen","offers":[{"title":"Default Title","offer_id":51085836419350,"sku":"SP-9781954210677","price":36.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781954210677_spiral_093c1779-e18e-4405-9bc5-66ae6df08d40.png?v=1774948207"},{"product_id":"eat-to-live-quick-and-easy-cookbook-131-delicious-recipes-for-fast-and-sustained-weight-loss-reversing-disease-and-lifelong-health-1","title":"Eat to Live Quick and Easy Cookbook: 131 Delicious Recipes for Fast and Sustained Weight Loss, Reversing Disease, and Lifelong Health","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eJacket Description\/Back\u003c\/strong\u003e:\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDiscover What Millions of People Have Already Experienced--Dr. Fuhrman's Extraordinary and Life-Changing Recipes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eToo busy to shop? Too tired to cook? Not sure what's healthy? From the #1 \u003cem\u003eNew York Times\u003c\/em\u003e bestselling author of \u003cem\u003eEat to Live\u003c\/em\u003e and the instant \u003cem\u003eNew York Times\u003c\/em\u003e bestseller \u003cem\u003eEat to Live Cookbook\u003c\/em\u003e comes the \u003cem\u003eEat to Live Quick \u0026amp; Easy Cookbook, \u003c\/em\u003e 131 super-delicious, easy-to-prepare, incredibly healthy recipes. No guilt, no fuss; just amazing food that's good for you. From the grocery store to the kitchen table, the \u003cem\u003eEat to Live Quick \u0026amp; Easy Cookbook\u003c\/em\u003e is just what you and your family have been looking for to become happier and healthier than ever before. \u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003eFrom the #1 New York Times bestselling author Dr. Joel Fuhrman comes satisfying yet simple anti-inflammatory, plant-based recipes for sensible weight loss, lower cholesterol, blood sugar regulation, improved energy, hormonal balance, and optimal health\u003c\/p\u003e\n\u003cp\u003eReady for a reset but find \"diet foods\" bland and boring? Tried every cooking trend but still didn't save any time, or money? Want to find a healthier, whole foods routine for you, and your family, that lasts longer than a week? From the best-selling author of Eat to Live--the guide that has helped millions shed pounds and add years to their life--comes Eat to Live Quick and Easy Cookbook, 131 super delicious, easy-to-prepare, budget-friendly, incredibly healthy recipes.\u003c\/p\u003e\n\u003cp\u003eA full-color cookbook with photographs accompanying each recipe, nutrition facts information, and easy-to-follow instructions. This guide helps foodies and picky eaters alike enjoy nutrient-rich, whole foods, without sacrificing taste and flavor. Dr. Fuhrman's life-changing recipes help any home cook to: \u003c\/p\u003e\n\u003cp\u003e- Improve immunity, inflammation, digestion, bone strength, and cognitive function\u003c\/p\u003e\n\u003cp\u003e- Balance hormones, blood sugar levels, and weight management\u003c\/p\u003e\n\u003cp\u003e- Learn easier meal-prep techniques for breakfast, lunch, dinner, and satisfying snacks\u003c\/p\u003e\n\u003cp\u003e- Discover gluten-free, dairy-free, vegan and vegetarian friendly recipes that actually taste good\u003c\/p\u003e\n\u003cp\u003eIncluding allergen-friendly and accessible dishes, sauces, salads, and desserts, such as: Kale and White Bean Stew, The Perfect Pesto, Chilled Sesame Noodles with Broccoli, Creamy Barley Risotto with Tomatoes and Peas, Chickpea Burgers, Five-Minute Chocolate Ice Cream, and No-Bake Apricot Oat Bars, this cookbook offers something for every taste bud and budget.\u003c\/p\u003e\n\u003cp\u003eNo guilt, no-fuss, just amazing food that's good for you and delivers on taste and flavor. From the grocery store to the kitchen table, Eat to Live Quick and Easy Cookbook is just what you and your family have been looking for to become happier and healthier than ever before.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 04\/17\/2017 (EAN 9780062684950, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eWilson Nonfiction Catalog\u003c\/span\u003e 04\/11\/2019 (EAN 9780062684950, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eFuhrman, Joel\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eJOEL FUHRMAN, M.D\u003c\/strong\u003e. is an internationally recognized expert on nutrition and natural healing, a board-certified family physician, President of the Nutritional Research Foundation, and a #1 New York Times bestselling author. Dr. Fuhrman has appeared on hundreds of radio and television shows, including his own successful PBS specials, which have raised millions for public broadcasting stations.\u003c\/p\u003e\n\u003cp\u003e \u003cbr\u003eDr. Fuhrman is the author of six \u003cem\u003eNew York Times\u003c\/em\u003e best-sellers: Eat to Live (Little Brown, 2003); Super Immunity (HarperOne, 2012); The End of Diabetes (HarperOne, 2013); The Eat to Live Cookbook (HarperOne, 2013); The End of Dieting (HarperOne, 2014) and The End of Heart Disease (HarperOne, 2016). \u003cbr\u003e \u003cbr\u003e In addition to his \u003cem\u003eNew York Times\u003c\/em\u003e best-sellers, Dr. Fuhrman has written several other popular books, which include: Fast Food Genocide (HarperOne, 2017); Eat to Live Quick \u0026amp; Easy Cookbook (HarperOne, 2017); Eat for Health (Gift of Health Press), Disease Proof Your Child (St. Martin's Griffin), Fasting and Eating for Health (St. Martin's Griffin) and the Dr. Fuhrman's Nutritarian Handbook and ANDI Food Scoring Guide (Gift of Health Press).\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Fuhrman, Joel\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e HarperOne\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2017-05-02\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Health \u0026amp; Healing|Low Fat|Health \u0026amp; Fitness|Diet \u0026amp; Nutrition|Diets|Health \u0026amp; Fitness|Diet \u0026amp; Nutrition|Nutrition|Cooking|Methods|Quick \u0026amp; Easy|Health \u0026amp; Fitness|Diet \u0026amp; Nutrition|Weight Loss|Cooking|Reference|Cooking|Comfort Food|Cooking|Health \u0026amp; Healing|Weight Control|Cooking|Vegan|Cooking|Vegetarian|Cooking|Specific Ingredients|Natural Foods|Health \u0026amp; Fitness|Healthy Living|Health \u0026amp; Fitness|Diseases \u0026amp; Conditions|Immune \u0026amp; Autoimmune\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e HEALTH \u0026amp; FITNESS \/ Nutrition|COOKING \/ Health \u0026amp; Healing \/ General|Cookbooks|Weight loss|Reducing diets|Nutrition|HEALTH \u0026amp; FITNESS \/ Diets\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.4 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780062684950\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9780062684950\u003c\/p\u003e","brand":"HarperOne","offers":[{"title":"Default Title","offer_id":51085836812566,"sku":"SP-9780062684950","price":39.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9780062684950_spiral_e1518b9a-6101-4b1d-bb6a-d945f7805ec2.png?v=1774948213"},{"product_id":"nourish-simple-recipes-to-empower-your-body-and-feed-your-soul-a-healthy-lifestyle-cookbook-1","title":"Nourish: Simple Recipes to Empower Your Body and Feed Your Soul: A Healthy Lifestyle Cookbook","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"World-renowned model and wellness advocate Gisele Bundchen presents a collection of 100 delicious, accessible recipes focused on kickstarting and maintaining a healthy lifestyle while finding balance and intention through food. Superstar model and environmental activist Gisele Bundchen believes wellness begins with food. At home, she follows an 80\/20 plan, with 80% of her diet focused on fueling her body with healthy and lean proteins and nutrient-rich vegetables while the remaining 20% is reserved for eating with more flexibility (hello mom's chicken lasagna!). In her first cookbook, she devotes the first quarter of the book to walking readers through adjusting to this new mindset and offers practical guidance for making it work. From breaking cycles to setting intentions, the merits of an occasional juice fast, buying in bulk, minimizing waste, and meal planning, this book of 100 recipes is as much about cooking as it is about living with mindfulness. Just like many of us, Gisele is no stranger to restrictive diet fads and unhealthy eating habits. In Nourish, she provides guidance on how to create a routine filled with positive intention, delicious food, and gratitude to improve your health and mindset\"--\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eGisele Bündchen \u003c\/b\u003eis a world-renowned supermodel and was named one of the top 100 fashion icons of all time. She currently lives in Miami with her children.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003e\u003ci\u003eNEW YORK TIMES\u003c\/i\u003e BESTSELLER - World-renowned model and wellness advocate Gisele Bündchen presents 100 delicious and approachable recipes based on everyday ingredients. The cookbook focuses on kickstarting and maintaining a healthy lifestyle while finding balance and intention.\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003eSuperstar model and philanthropist Gisele Bündchen believes wellness begins with food. At home she chooses lean, healthy proteins and nutrient-rich vegetables; she also believes in eating with flexibility (pizza night with the kids!). This means recipes that are gluten free and rely on body-fueling ingredients like almond flour, avocado oil, and dates. \n\u003cp\u003e\u003c\/p\u003eIn her cookbook, Gisele provides thoughtful guidance on how to create a routine filled with positive intention, nourishing food, and gratitude to support a healthy lifestyle. The first part of her cookbook walks readers through adjusting to this new mindset and offers practical guidance. Many of the recipes include suggestions for light and hearty pairings, as well as tips for making meals \"kid friendly\" \n\u003cp\u003e\u003c\/p\u003e- \n\u003cb\u003eEveryday Fruits: \u003c\/b\u003ePapaya-Almond Smoothie; Acai Bowls; Banana Ice Cream \n\u003cbr\u003e- \n\u003cb\u003eBreakfast + Breads: \u003c\/b\u003eBrazilian Cheese Bread (Pão de Queijo); Veggie Frittata; Coconut Milk Two Ways \n\u003cbr\u003e- \n\u003cb\u003eSalads: \u003c\/b\u003eSteak Salad; Beet and Arugula Salad with Herby Goat Cheese \n\u003cbr\u003e- \n\u003cb\u003eSoups: \u003c\/b\u003eSneeze-Be-Gone Soup; Ramen-Style Soup with Vegetables \n\u003cbr\u003e- \n\u003cb\u003eEveryday Vegetables: \u003c\/b\u003eSummer Rolls with Ginger-Cashew Dipping Sauce; Pizza Night; Pesto Chicken Wrap \n\u003cbr\u003e- \n\u003cb\u003eFavorite Proteins: \u003c\/b\u003eGrilled Ribeye with Chimichurri; Sheet Pan Squash and Chickpeas; Chicken Meatballs \n\u003cbr\u003e- \n\u003cb\u003eCrunchies + Condiments: \u003c\/b\u003eMaple-Harissa Cashews; Tamari Dressing 3 Ways \n\u003cbr\u003e- \n\u003cb\u003eSweets: \u003c\/b\u003ePecan Bars; Banana Dream Pie; Carrot Muffins \n\u003cp\u003e\u003c\/p\u003eFrom breaking cycles to journaling and setting intentions, minimizing waste, meal planning, and preparing healthful meals for your kids, \n\u003ci\u003eNourish\u003c\/i\u003e is as much about living with mindfulness as it is about cooking.\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 02\/05\/2024 (EAN 9780593580486, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Bündchen, Gisele\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Clarkson Potter Publishers\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2024-03-26\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Health \u0026amp; Healing|General|Health \u0026amp; Fitness|Healing|Cooking|Celebrities \u0026amp; Media Tie-In\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Cooking (Natural foods)|Nutrition|Cookbooks\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.51 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780593580486\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9780593580486\u003c\/p\u003e","brand":"Clarkson Potter Publishers","offers":[{"title":"Default Title","offer_id":51085837074710,"sku":"SP-9780593580486","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9780593580486_spiral_fd26383c-9b70-4056-b2c8-01d2dd0a433b.png?v=1774948218"},{"product_id":"big-bites-wholesome-comforting-recipes-that-are-big-on-flavor-nourishment-and-fun-a-cookbook-1","title":"Big Bites: Wholesome, Comforting Recipes That Are Big on Flavor, Nourishment, and Fun: A Cookbook","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eKat Ashmore\u003c\/b\u003e is the chef, recipe developer, and digital creator behind Kat Can Cook. She graduated from the award-winning Institute of Culinary Education in New York and went on to work for Martha Stewart, developing retail recipes and producing cooking segments on the eight-time Emmy Award-winning \n\u003ci\u003eThe Martha Stewart Show\u003c\/i\u003e. Kat lives in Fairfield County, Connecticut, with her husband, Michael, and their family.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"I love Kat's food philosophy--that we all have the ability to have a loving relationship with ourselves and savoring delicious, healthy food can be a part of that every day. Her joie de vivre really translates into a joy of cooking and sharing her gift for doing it with fun and creativity.\" \n\u003cb\u003e--Katie Couric\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\"Playing small is out. Living big is in. Kat brings us flavorful, satisfying meals to fuel full days \n\u003cbr\u003eand bold goals.\" \n\u003cb\u003e--Melissa Urban, co-founder and CEO of Whole 30\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"As someone who spends a lot of time thinking about what to eat, I can tell you Kat's recipes hit \n\u003cbr\u003ethe sweet spot every time. In \n\u003ci\u003eBig Bites: Time to Eat, \u003c\/i\u003e she proves that being short on time doesn't \n\u003cbr\u003emean sacrificing big flavor. This is food you genuinely want to eat, made the way you actually \n\u003cbr\u003ewant to cook.\" \n\u003cb\u003e--Sarah Fennel, \u003ci\u003e New York Times \u003c\/i\u003ebestselling author and founder creator of Broma Bakery\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"If you've ever wanted to nudge your family in a healthier direction without having a full-scale mutiny on your hands, \n\u003ci\u003eBig Bites\u003c\/i\u003e is the book for you. Bring on the joy and the bounty and all the Hungry Lady inspiration in Kat's kitchen! In her culinary best friend way, she will arm you with the speedy techniques and mama wisdom to make it fun and get the job done confidently, courageously, and most of all, deliciously!\" \n\u003cb\u003e--Daphne Oz, TV Host and \u003ci\u003eNew York Times\u003c\/i\u003e bestselling author of \u003ci\u003eEat Your Heart Out\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Kat's passion for food shines in everything she does; I absolutely love her recipes and zest for life. In \n\u003ci\u003eBig Bites\u003c\/i\u003e, her passion to create healthy, yet approachable meals for all eaters to enjoy is evident on every page. Each recipe celebrates how nourishing and delicious cooking can really be, and she teaches us how to find joy doing it.\" \n\u003cb\u003e--Alex Snodgrass, \u003ci\u003eNew York Times\u003c\/i\u003e bestselling author of \u003ci\u003eThe Defined Dish\u003c\/i\u003e and \u003ci\u003eThe Comfortable Kitchen\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\" \n\u003ci\u003eBig Bites\u003c\/i\u003e is not only beautiful and delicious--it also offers a path to empowering hungry readers everywhere to serve themselves and their families well and have fun doing it. With wholesome, hearty recipes that will appeal to the pickiest eaters in your family, Kat Ashmore and \n\u003ci\u003eBig Bites\u003c\/i\u003e are here to change your relationship with meals.\" \n\u003cb\u003e--Cat Cora, Iron Chef and co-host of \u003ci\u003eAround the World in 80 Plates\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Kat's approach to cooking proves that simple, clean ingredients and easy techniques don't equal a lack of flavor. \n\u003ci\u003eBig Bites\u003c\/i\u003e is a good reminder that eating healthy doesn't mean eating small.\" \n\u003cb\u003e--Shea McGee, interior designer and author of \u003ci\u003eMake Life Beautiful\u003c\/i\u003e and \u003ci\u003eThe Art of Home\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003e\u003ci\u003eNEW YORK TIMES\u003c\/i\u003e BESTSELLER - From the creator of Kat Can Cook comes 110 simple, nourishing, mostly gluten-free recipes that are big on flavor and reimagine the concept of \"healthy food.\"\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003eKat Ashmore's mission is to empower hungry readers everywhere to feed themselves and their loved ones well and have fun doing it. Rather than focusing on restriction or deprivation, she asks: What can we \n\u003ci\u003eadd \u003c\/i\u003eto our plates? After she turned to TikTok for a creative outlet, her series of big, meal-in-a-bowl salads, known affectionately as \"Hungry Lady Salads,\" went viral on social media, and she found a likeminded community of home cooks who wanted to fall in love with cooking again. \n\u003cp\u003e\u003c\/p\u003eIn Ashmore's debut cookbook, she shares 110 wholesome, comforting mostly gluten-free recipes that are full of flavor, nourishment, and fun--and meant to be devoured in big bites! With her signature personality and joy, this cookbook is a celebration of nature and seasonality and encourages home cooks to rethink familiar ingredients. From Hungry Lady Salads and weeknight dinners to snacks and desserts, \n\u003ci\u003eBig Bites \u003c\/i\u003eshares recipes for \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003e- Breakfasts: \u003c\/b\u003e Avocado Toast with Hot Honey; Goat Cheese Fried Eggs \n\u003cbr\u003e\n\u003cb\u003e- Snacks: \u003c\/b\u003e Burrata with Roasted Grapes; 5-Minute Tzatziki \n\u003cbr\u003e\n\u003cb\u003e- Hungry Lady Salads: \u003c\/b\u003e Shaved Caesar Salad with Fennel and Crispy Chickpeas; Roasted Cauliflower Salad with Sesame Date Dressing \n\u003cbr\u003e\n\u003cb\u003e- Weeknights: \u003c\/b\u003e Honey Mustard Roasted Salmon; One-Pot Pasta with Chicken Sausage + Broccoli \n\u003cbr\u003e\n\u003cb\u003e- Sunday Suppers: \u003c\/b\u003e The Ultimate Beef Meatloaf with Caramelized Onions and Horseradish; Crispy Cod Cakes with Tartar Sauce \n\u003cbr\u003e\n\u003cb\u003e- Veggies + Sides: \u003c\/b\u003eSalt and Vinegar Smashed Potatoes; Parmesan Roasted Zucchini \n\u003cbr\u003e\n\u003cb\u003e- Desserts: \u003c\/b\u003e Orange Ricotta Company Cake; Extra Fudgy Avocado Brownies \n\u003cbr\u003e\n\u003cb\u003e- Secret Weapons: \u003c\/b\u003e Quick Pickled Red Onions; Any-Green Sauce \n\u003cp\u003e\u003c\/p\u003eBring joy back into your kitchen with Kat Ashmore and \n\u003ci\u003eBig Bites\u003c\/i\u003e!\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Ashmore, Kat\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Rodale Books\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2024-01-23\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Methods|Quick \u0026amp; Easy|Cooking|Health \u0026amp; Healing|Gluten-Free|Cooking|Specific Ingredients|Natural Foods\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Quick and easy cooking|Gluten-free diet|Salads|Cookbooks\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.62 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780593580158\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9780593580158\u003c\/p\u003e","brand":"Rodale Books","offers":[{"title":"Default Title","offer_id":51085837107478,"sku":"SP-9780593580158","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9780593580158_spiral_ae810a87-517a-49fd-a2f3-fb297d720aed.png?v=1774948219"},{"product_id":"tiffy-cooks-88-easy-asian-recipes-from-my-family-to-yours-a-cookbook-1","title":"Tiffy Cooks: 88 Easy Asian Recipes from My Family to Yours: A Cookbook","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eTiffy Chen\u003c\/b\u003e was born and raised in Taiwan. As a teenager, she immigrated with her family to Canada. She turned her passion project of cooking and sharing food videos and stories into a widely successful online platform with her immensely popular TikTok, Tiffy Cooks, featuring her signature easy-to-make Asian recipes. Tiffy lives in Vancouver with her family, her husband, Dom, and their cats, Panthy and Stormy.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eThe wildly popular blogger and TikTok sensation behind Tiffy Cooks shares 88 of her favorite easy, everyday, family-style recipes from across Asia.\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003eTiffy Chen started blogging about food and recipes after learning to cook from her mother and grandmother. In her debut cookbook, Tiffy shares memories and recipes shaped by growing up in Taiwan--a country with rich culture, diverse cuisines, and some of the best street food in the world--along with beloved family recipes and unique dishes inspired by her travels across Southeast Asia. \n\u003cp\u003e\u003c\/p\u003eWith eighty-eight (a very lucky number in Chinese culture) flavor-packed recipes, Tiffy offers her favorite quick and easy everyday dishes, like a classic \n\u003cb\u003eTaiwanese Breakfast Sandwich\u003c\/b\u003e and her grandmother's \n\u003cb\u003eSesame Chicken Rice\u003c\/b\u003e. Also included are family-style dishes to pass around and enjoy, from \n\u003cb\u003eDrunken Chicken\u003c\/b\u003e and \n\u003cb\u003eBraised Five-Spice Beef\u003c\/b\u003e to \n\u003cb\u003eGarlic and Scallion Lobster\u003c\/b\u003e and \n\u003cb\u003eBraised Sticky Pork Belly\u003c\/b\u003e. You'll find favorites like bao, buns, wontons, and dumplings that are great to make in bulk--all freezer-friendly to help you save time and have them on hand for when the mood strikes! \n\u003cp\u003e\u003c\/p\u003eWith gorgeous step-by-step photography and heartwarming stories about traveling in Asia and finding the best street food in Taiwan, \n\u003ci\u003eTiffy Cooks\u003c\/i\u003e celebrates Asian food and family in this must-make collection of go-to, easy recipes.\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 02\/05\/2024 (EAN 9781984861290, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Chen, Tiffy\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Ten Speed Press\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2024-02-27\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Regional \u0026amp; Cultural|Asian|Cooking|Methods|Quick \u0026amp; Easy\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Cookbooks|Cooking, Chinese|Taiwan style|Cooking, Asian\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.42 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781984861290\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781984861290\u003c\/p\u003e","brand":"Ten Speed Press","offers":[{"title":"Default Title","offer_id":51085837173014,"sku":"SP-9781984861290","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781984861290_spiral_48c89876-4c2d-4023-b464-a928fa01d608.png?v=1774948220"},{"product_id":"gullah-geechee-home-cooking-recipes-from-the-matriarch-of-edisto-island-1","title":"Gullah Geechee Home Cooking: Recipes from the Matriarch of Edisto Island","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eEmily Meggett\u003c\/b\u003e (1932-2023) was the matriarch of the Gullah community on Edisto Island, South Carolina. She has been featured on television and in print by PBS, the Food Network, \n\u003ci\u003eBon Appétit\u003c\/i\u003e, Eater, and NPR. She is also a member of the family who was raised in the Point of Pines cabin, a 19th-century slave cabin from Edisto Island that has been relocated to Washington, DC, as the central exhibit of the Smithsonian National Museum of African American History and Culture.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"This is cookbook as oral history and essential record: at once a portrait of a culture and an ode to ancestral wisdom, resilience, and the capacity to turn scarcity into abundance.\"-- \n\u003ci\u003e\u003cb\u003eLigaya Mishan\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Emily Meggett and her life, her cooking, her place, deserve all the honor they receive. This book is a matriarch's archive, a witness to a place and a people that America may have forgotten or left behind (certainly discriminated against) but who also gave the wider culture so many foodways.\"-- \n\u003ci\u003e\u003cb\u003eBill St. John\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"The role Meggett plays in her community is one countless Black women share but are rarely celebrated for. Her story and recipes should easily be heralded alongside those of some of history's greatest culinarians, like Edna Lewis, Leah Chase, and Julia Child. Meggett's food isn't fussy--it invites home cooks from all backgrounds into the kitchen to learn how to cook fresh and flavorful dishes without the stress of perfection we often see presented on social media and television. Her love for food and her community is an essential ingredient that makes her cooking, and Gullah food as a whole, so special.\"-- \n\u003ci\u003e\u003cb\u003eSaveur\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"I am a Canadian known for cooking Southern food (confusing I know), and this book pulls at my heartstrings. I have long preached that the food we call Southern came from enslaved West African rice farmers and that the dues we owe to the Gullah and Geechee are priceless. Emily Meggett has written a timeless gem of a book.\" -- \n\u003ci\u003e\u003cb\u003eHugh Acheson\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"I love this book partly because Meggett was so old (89) at the time of publication, which came a year before her death almost to the day. And we live in a country that discards the elderly and disregards the value of the knowledge and community and wisdom that often come with living and enduring the way Meggett did. It's also a country that largely seems to have no idea what a miracle it is that Gullah foodways have survived, thanks to cooks like Meggett -- or how much these foodways are the very roots of so much American cooking.\"-- \n\u003ci\u003e\u003cb\u003eEmily Nunn\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Gullah Geechee, a name that rolls off the tongue slowly like honey, conjures up ancient connections with West and Central Africa as intricate as sweetgrass baskets. I am grateful for a book that preserves the memory of this beleaguered Low Country diasporic community through the food of one of its revered matriarchs, a woman empowered by home cooking. Emily Meggett ruled her household with her spoon, and also gained the recognition of her entire community through a life of service, cooking without regrets. This is a book to savor.\"-- \n\u003ci\u003e\u003cb\u003eMaricel Presilla\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"The Gullah Geechee people were able to maintain many linguistic, cultural, and culinary remnants from their African ancestors, and it is vital that Black people as well as the wider culture respect and acknowledge the impact that this regional Southern cuisine has had on American cooking. We are all blessed to have history, memories, and recipes passed down from the late great Emily Meggett in this indispensable book.\"-- \n\u003ci\u003e\u003cb\u003eBryant Terry\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003ci\u003e\"Gullah Geechee Home Cooking\u003c\/i\u003e feels both delightful and important, intimate and expansive -- that rare cookbook that interweaves the personal, historical, and cultural, and seasons its compelling recipes with more than a soupçon of colorful aphorisms.\"-- \n\u003ci\u003e\u003cb\u003eJordan Mackay\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eA \u003ci\u003eNew York Times\u003c\/i\u003e bestseller and NPR Best Book of the Year, this is the first major Gullah Geechee cookbook. Emily Meggett, the matriarch of Edisto Island, shares her recipes and the history of an essential American community.\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e Emily Meggett was a celebrated Gullah Geechee chef and community leader from Edisto Island, South Carolina. Her rich culinary heritage shines through this beautiful cookbook, published shortly before her passing in her ninetieth year. \n\u003cp\u003e\u003c\/p\u003e Her recipes and stories have preserved and honored the Gullah Geechee culture, making her a revered figure in both her local community and beyond. \n\u003cp\u003e\u003c\/p\u003e Emily Meggett's Gullah food is rich and flavorful. Heirloom rice, fresh-caught seafood, local game, and vegetables are key to her recipes for regional delicacies like fried oysters, collard greens, and stone-ground grits. \n\u003cp\u003e\u003c\/p\u003e This cookbook has snippets of the Meggett family history on Edisto Island, which stretches back into the 19th century, and some of their delicious and accessible recipes include: \n\u003cul\u003e\n\u003cli\u003e\u003cb\u003eShrimp and Grits with Gravy\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eOkra Gumbo\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eMacaroni and Cheese\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eBarbecue Ribs and Sauce\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eBlack-Eyed Peas\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eChocolate Cream Pie\u003c\/b\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e Rich in both flavor and history, Meggett's \n\u003ci\u003eGullah Geechee Home Cooking \u003c\/i\u003eis a testament to the syncretism of West African and American cultures that makes her home of Edisto Island so unique. \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eThe inspiring and warm photographs add to the joy bursting from \u003c\/b\u003e\n\u003cb\u003e\u003ci\u003eGullah Geechee Home Cooking.\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eMeggett, Emily\u003cbr\u003e\n\u003cb\u003eEmily Meggett\u003c\/b\u003e (1932-2023) was the matriarch of the Gullah community on Edisto Island, South Carolina. She has been featured on television and in print by PBS, the Food Network, \n\u003ci\u003eBon Appétit\u003c\/i\u003e, Eater, and NPR. She is also a member of the family who was raised in the Point of Pines cabin, a 19th-century slave cabin from Edisto Island that has been relocated to Washington, DC, as the central exhibit of the Smithsonian National Museum of African American History and Culture.\u003cbr\u003e\u003cbr\u003e\n\u003c\/p\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Meggett, Emily\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Harry N. Abrams\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2022-04-26\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Regional \u0026amp; Cultural|American - Southern States|History|United States|State \u0026amp; Local - South (AL,AR,FL,GA,KY,LA,MS,NC,SC,TN,VA,WV)|Biography \u0026amp; Autobiography|African American \u0026amp; Black|Biography \u0026amp; Autobiography|Culinary|History|African American \u0026amp; Black\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Gullah cooking|African American cooking|Cooking, American|Southern style|Gullahs|Sea Islands|Social life and customs|Edisto Island (S.C.)|Cookbooks\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.4 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781419758782\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781419758782\u003c\/p\u003e","brand":"Harry N. Abrams","offers":[{"title":"Default Title","offer_id":51085837369622,"sku":"SP-9781419758782","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781419758782_spiral_ba913a45-3fda-4196-96ce-4b787e9553a5.png?v=1774948223"},{"product_id":"the-world-central-kitchen-cookbook-feeding-humanity-feeding-hope","title":"The World Central Kitchen Cookbook: Feeding Humanity, Feeding Hope","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"In their first cookbook, WCK shares recipes inspired by the many places they've cooked following disasters as well as inspiring narratives from the chefs and volunteers on the front lines. Photographs captured throughout the world highlight community and hope while stunning food photography showcases the mouthwatering recipes. Each chapter reflects a value of the organization. 'Urgency' focuses on food that can be eaten on the go, including the Lahmajoun Flatbread served after a devastating explosion rocked Beirut in 2020. In 'Hope,' readers will find soups, stews, and comforting meals such as Ukrainian Borsch served to families living through an unthinkable invasion and Chicken Chili Verde prepared for California firefighters. Famous WCK supporters have shared recipes too, like Breakfast Tacos from Michelle Obama and a Lemon Olive Oil Cake from Meghan, The Duchess of Sussex. Other contributors include Marcus Samuelsson, Ayesha Curry, Reem Assil, Brooke Williamson, Emeril Lagasse, Tyler Florence, Guy Fieri, Sanjeev Kapoor, and Eric Adjepong. The World Central Kitchen Feeding Humanity, Feeding Hope is a celebration of dignity and perseverance--and about building longer tables, not higher walls. All author proceeds from The World Central Kitchen Cookbook will be used to support World Central Kitchen's emergency response efforts.\"\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eWorld Central Kitchen\u003c\/b\u003e, founded by Chef José Andrés, is a nonprofit which is first to the frontlines, providing meals in response to humanitarian, climate, and community crises.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003e\u003ci\u003eNEW YORK TIMES\u003c\/i\u003e BESTSELLER - WINNER OF THE JAMES BEARD AWARD - A captivating collection of stories and recipes from renowned chefs, local cooks, and celebrity friends of José Andrés's beloved nonprofit World Central Kitchen (WCK), which feeds communities impacted by natural disasters and humanitarian crises; with a foreword from Stephen Colbert.\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eA BEST COOKBOOK OF THE YEAR: Food Network, \u003ci\u003e The Boston Globe, \u003c\/i\u003eNPR, \u003ci\u003eLos Angeles Times, Epicurious, Wired\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003eIn their first cookbook, WCK shares recipes inspired by the many places they've cooked following disasters as well as inspiring narratives from the chefs and volunteers on the front lines. Photographs captured throughout the world highlight community and hope while stunning food photography showcases the mouthwatering recipes. \n\u003cp\u003e\u003c\/p\u003eEach chapter reflects a value of the organization. \"Urgency\" focuses on food that can be eaten on the go, including the \n\u003cb\u003eLahmajoun Flatbread\u003c\/b\u003e served after a devastating explosion rocked Beirut in 2020. In \"Hope,\" readers will find soups, stews, and comforting meals such as \n\u003cb\u003eUkrainian Borsch\u003c\/b\u003e served to families living through an unthinkable invasion and \n\u003cb\u003eChicken Chili Verde\u003c\/b\u003e prepared for California firefighters. Famous WCK supporters have shared recipes too, like \n\u003cb\u003eBreakfast Tacos\u003c\/b\u003e from \n\u003cb\u003eMichelle Obama\u003c\/b\u003e and a \n\u003cb\u003eLemon Olive Oil Cake\u003c\/b\u003e from \n\u003cb\u003eMeghan, The Duchess of Sussex\u003c\/b\u003e. Other contributors include \n\u003cb\u003eMarcus Samuelsson\u003c\/b\u003e, \n\u003cb\u003e Ayesha Curry\u003c\/b\u003e, \n\u003cb\u003e Reem Assil\u003c\/b\u003e, \n\u003cb\u003e Brooke Williamson\u003c\/b\u003e, \n\u003cb\u003e Emeril Lagasse\u003c\/b\u003e, \n\u003cb\u003e Tyler Florence\u003c\/b\u003e, \n\u003cb\u003e Guy Fieri\u003c\/b\u003e, \n\u003cb\u003e Sanjeev Kapoor\u003c\/b\u003e, \n\u003cb\u003e and Eric Adjepong\u003c\/b\u003e. \n\u003cp\u003e\u003c\/p\u003e\n\u003ci\u003eThe World Central Kitchen Cookbook: Feeding Humanity, Feeding Hope\u003c\/i\u003e is a celebration of dignity and perseverance--and about building longer tables, not higher walls. \n\u003cb\u003eAll author proceeds from \u003ci\u003eThe World Central Kitchen Cookbook\u003c\/i\u003e will be used to support World Central Kitchen's emergency response efforts.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 08\/01\/2023 pg. 103 (EAN 9780593579077, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Andrés, José\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Clarkson Potter Publishers\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2023-09-12\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Regional \u0026amp; Cultural|General|Social Science|Philanthropy \u0026amp; Charity|Social Science|Disasters \u0026amp; Disaster Relief|Cooking|Essays \u0026amp; Narratives\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Cooking|International cooking|Food relief|Cookbooks\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.75 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780593579077\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9780593579077\u003c\/p\u003e","brand":"Clarkson Potter Publishers","offers":[{"title":"Default Title","offer_id":51085838057750,"sku":"SP-9780593579077","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9780593579077_spiral.png?v=1774948231"},{"product_id":"the-plant-paradox-family-cookbook-80-one-pot-recipes-to-nourish-your-family-using-your-instant-pot-slow-cooker-or-sheet-pan","title":"The Plant Paradox Family Cookbook: 80 One-Pot Recipes to Nourish Your Family Using Your Instant Pot, Slow Cooker, or Sheet Pan","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFrom the \u003cem\u003eNew York Times\u003c\/em\u003e bestselling author of \u003cem\u003eThe Plant Paradox\u003c\/em\u003e comes a guide to one-pot cooking for the whole family, with a special focus how to make the Plant Paradox program kid-friendly.\u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003eSince the publication of \u003cem\u003eThe Plant Paradox\u003c\/em\u003e in 2017, hundreds of thousands of people have embraced Dr. Gundry's nutritional protocol--and experienced life-changing results. But most of Dr. Gundry's readers aren't cooking for themselves alone.\u003cem\u003e \"How can I extend this way of eating to my entire family? And is it safe for my kids?\"\u003c\/em\u003e are the questions he is most often asked.\u003c\/p\u003e\n\u003cp\u003eIn \u003cem\u003eThe Plant Paradox Family Cookbook\u003c\/em\u003e, Dr. Gundry reassures parents as he sets the record straight, providing an overview of children's nutritional needs and explaining how we can help our kids thrive on the Plant Paradox program--a diet low in lectins. Dr. Gundry offers shocking evidence of how the Plant Paradox program is not only \"safe\" for kids, but also the best possible way to set them up for a lifetime of health and responsible eating. \u003c\/p\u003e\n\u003cp\u003eAs research continues to bear out, a healthy microbiome--or \"gut\"--is the cornerstone of human health. The foods we eat at the beginning of our lives have a long-term impact on the makeup of our microbiome. Lectin-containing foods--such as grains, legumes, certain fruits and vegetables, and conventional dairy--damage it by creating holes in the gut wall and triggering the kind of systemic inflammation that lays the groundwork for disease. And yet, many of the foods we are routinely told to feed our children--think milk, whole grain bread, peanut butter--have an incredibly high lectin content.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eThe Plant Paradox Family Cookbook\u003c\/em\u003e includes more than 80 recipes that make cooking for a family a breeze. And since pressure cooking is the best and easiest way to reduce lectin content in foods like grains and beans, the majority of the quick and easy recipes are Instant-Pot friendly. From weeknight dinners to make-ahead breakfasts to snacks and even lunchbox-ready meals, \u003cem\u003eThe Plant Paradox Family Cookbook\u003c\/em\u003e will help the whole family experience the incredible benefits of the Plant Paradox program.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eGundry MD, Steven R\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSteven R. Gundry, MD, \u003c\/strong\u003e is the director of the International Heart and Lung Institute in Palm Springs, California, and the founder and director of the Center for Restorative Medicine in Palm Springs and Santa Barbara. After a distinguished surgical career as a professor and chairman of cardiothoracic surgery at Loma Linda University, Dr. Gundry changed his focus to curing modern diseases via dietary changes. His bestselling books include \u003cem\u003eThe \u003c\/em\u003e\u003cem\u003eGut-Brain Paradox\u003c\/em\u003e\u003cem\u003e, \u003c\/em\u003e \u003cem\u003eGut Check, Unlocking the Keto Code, The Energy Paradox, The Plant Paradox Family Cookbook, The Longevity Paradox, The Plant Paradox Quick and Easy\u003c\/em\u003e, \u003cem\u003eThe Plant Paradox Cookbook, \u003c\/em\u003e and \u003cem\u003eThe Plant Paradox\u003c\/em\u003e, and has written more than three hundred articles published in peer-reviewed journals on using diet and supplements to eliminate heart disease, diabetes, autoimmune disease, and multiple other diseases. He is the host of the top ranked nutrition podcast \u003cem\u003eDr. Gundry Podcast\u003c\/em\u003e and founder of Gundry MD, a wellness brand. Dr. Gundry lives with his wife, Penny, and their dogs in Palm Springs and Montecito, California.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Gundry MD, Steven R\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Harper Wave\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2019-11-19\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Health \u0026amp; Fitness|Children \u0026amp; Adolescents|Health \u0026amp; Fitness|Diet \u0026amp; Nutrition|Nutrition|Cooking|Health \u0026amp; Healing|General|Cooking|Specific Ingredients|Vegetables|Cooking|Vegetarian|Cooking|Vegan|Cooking|Comfort Food|Self-Help|Personal Growth|General|Cooking|Entertaining|General|Cooking|Baby Food|Cooking|Courses \u0026amp; Dishes|Breakfast|Cooking|Methods|Special Appliances|Health \u0026amp; Fitness|Healthy Living|Health \u0026amp; Fitness|Diet \u0026amp; Nutrition|Weight Loss\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Gastrointestinal system|Diet therapy|Stomach|Intestines|Plant lectins|Plant toxins|Detoxification (Health)|Reducing diets|Food habits|Cooking|Children|Nutrition|Cookbooks|Diseases\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.03 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780062911834\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9780062911834\u003c\/p\u003e","brand":"Harper Wave","offers":[{"title":"Default Title","offer_id":51085838450966,"sku":"SP-9780062911834","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9780062911834_spiral.png?v=1774948234"},{"product_id":"the-plant-paradox-cookbook-100-delicious-recipes-to-help-you-lose-weight-heal-your-gut-and-live-lectin-free","title":"The Plant Paradox Cookbook: 100 Delicious Recipes to Help You Lose Weight, Heal Your Gut, and Live Lectin-Free","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eJacket Description\/Back\u003c\/strong\u003e:\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLose weight and heal your gut with more than 100 delicious Plant Paradox-approved recipes!\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIn the \u003cem\u003eNew York Times\u003c\/em\u003e bestseller \u003cem\u003eThe Plant Paradox\u003c\/em\u003e, renowned cardiologist Dr. Steven Gundry introduced readers around the world to the hidden toxins lurking in seemingly \"healthy\" foods: a class of plant-based proteins known as lectins. Found in nightshade plants like tomatoes and cucumbers, as well as in grains, legumes, and conventional dairy, lectins attack the lining of our gut and disrupt the balance of our microbiome, leading to leaky gut syndrome and widespread inflammation, weight gain, and illness.\u003c\/p\u003e\n\u003cp\u003eNow, in \u003cem\u003eThe Plant Paradox Cookbook\u003c\/em\u003e, Dr. Gundry gives fans of \u003cem\u003eThe Plant Paradox\u003c\/em\u003e what they've been asking for: more recipes! In this easy-to-follow cookbook, Dr. Gundry shows readers how simple and delicious it is to live lectin-free (or at least lectin-reduced). In addition to an overview of the Plant Paradox program, a pantry guide, and sample meal plans, Dr. Gundry shares more than one hundred recipes designed to help heal the gut, promote weight loss, and quell inflammation.\u003c\/p\u003e\n\u003cp\u003eHe also includes simple kitchen hacks--like peeling and seeding vegetables, and pressure cooking grains and legumes--that reduce or eliminate lectin content, making many favorite foods safe to consume. With dishes that cover every meal of the day, including Pesto-Baked Eggs; Lemon, Kale, and Chicken Soup; Spinach Artichoke Lasagna; and Truffled Mushroom Mac and Cheese, and decadent desserts such as Chocolate Mint Cookies, Pistachio Ice Cream, and Olive Oil Rosemary Cake, Dr. Gundry makes it easy for everyone to clean up their diets and live lectin-free.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\u003cb\u003eFrom renowned cardiac surgeon and acclaimed author Dr. Steven R. Gundry, the companion cookbook to \u003ci\u003eNew York Times\u003c\/i\u003e bestselling \u003ci\u003eThe Plant Paradox\u003c\/i\u003e, offering 100 easy-to-follow, lectin-free recipes and four-color photos.\u003c\/b\u003e \u003c\/p\u003e\n\u003cp\u003eIn the \u003ci\u003eNew York Times\u003c\/i\u003e bestseller \u003ci\u003eThe Plant Paradox\u003c\/i\u003e, Dr. Steven Gundry introduced readers to the hidden toxins lurking in seemingly healthy foods like tomatoes, zucchini, quinoa, and brown rice: a class of plant-based proteins called lectins. Many people are familiar with one of the most predominant lectins--a substance called gluten, which is found in wheat and other grains. But while cutting out the bread and going gluten-free is relatively straightforward, going lectin-free is no small task.\u003c\/p\u003e\n\u003cp\u003eNow, in \u003ci\u003eThe Plant Paradox Cookbook\u003c\/i\u003e, Dr. Gundry breaks down lectin-free eating step by step and shares one hundred of his favorite healthy recipes. Dr. Gundry will offer an overview of his \u003ci\u003ePlant Paradox\u003c\/i\u003e program and show readers how to overhaul their pantries and shopping lists to make delicious, simple, seasonal, lectin-free meals designed to improve gut health. He'll also share his hacks for making high-lectin foods safe to eat, including methods like pressure-cooking grains and peeling and deseeding tomatoes.\u003c\/p\u003e\n\u003cp\u003eWith a quick-start program designed to boost weight loss and recipes for smoothies, breakfasts, main meals, snacks, and desserts, this essential healthy cookbook will show readers of \u003ci\u003eThe Plant Paradox\u003c\/i\u003e--and more--how delicious it can be to follow an anti-inflammatory diet and eat lectin-free.\u003c\/p\u003e\n\u003cp\u003eThis essential healthy cookbook makes it easy with 100 delicious, simple, and seasonal recipes for every part of your day: \u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eGo Beyond Gluten-Free: \u003c\/b\u003e Learn why seemingly healthy foods like tomatoes, zucchini, and quinoa could be the source of your health problems and how to identify the hidden plant-based proteins called lectins.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eSafe Preparation Hacks: \u003c\/b\u003e Discover Dr. Gundry's simple methods for making certain high-lectin foods safe to eat, including pressure-cooking grains and how to properly peel and deseed tomatoes.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003e100 Delicious Recipes: \u003c\/b\u003e Enjoy a huge variety of simple, seasonal meals for breakfast, lunch, dinner, and dessert, proving how tasty lectin-free eating can be.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003ePantry Overhaul Guide: \u003c\/b\u003e Get a step-by-step plan with shopping lists to transform your kitchen and make cooking for an anti-inflammatory lifestyle easy and convenient.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eGundry MD, Steven R\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSteven R. Gundry, MD, \u003c\/strong\u003e is the director of the International Heart and Lung Institute in Palm Springs, California, and the founder and director of the Center for Restorative Medicine in Palm Springs and Santa Barbara. After a distinguished surgical career as a professor and chairman of cardiothoracic surgery at Loma Linda University, Dr. Gundry changed his focus to curing modern diseases via dietary changes. His bestselling books include \u003cem\u003eThe \u003c\/em\u003e\u003cem\u003eGut-Brain Paradox\u003c\/em\u003e\u003cem\u003e, \u003c\/em\u003e \u003cem\u003eGut Check, Unlocking the Keto Code, The Energy Paradox, The Plant Paradox Family Cookbook, The Longevity Paradox, The Plant Paradox Quick and Easy\u003c\/em\u003e, \u003cem\u003eThe Plant Paradox Cookbook, \u003c\/em\u003e and \u003cem\u003eThe Plant Paradox\u003c\/em\u003e, and has written more than three hundred articles published in peer-reviewed journals on using diet and supplements to eliminate heart disease, diabetes, autoimmune disease, and multiple other diseases. He is the host of the top ranked nutrition podcast \u003cem\u003eDr. Gundry Podcast\u003c\/em\u003e and founder of Gundry MD, a wellness brand. Dr. Gundry lives with his wife, Penny, and their dogs in Palm Springs and Montecito, California.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Gundry MD, Steven R\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Harper Wave\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2018-04-10\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Health \u0026amp; Fitness|Diet \u0026amp; Nutrition|Diets|Health \u0026amp; Fitness|Diet \u0026amp; Nutrition|Nutrition|Health \u0026amp; Fitness|Diet \u0026amp; Nutrition|Weight Loss\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Diseases|Diet therapy|Stomach|Intestines|Plant lectins|Plant toxins|Detoxification (Health)|Reducing diets|Cookbooks|Gastrointestinal system\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.2 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780062843371\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9780062843371\u003c\/p\u003e","brand":"Harper Wave","offers":[{"title":"Default Title","offer_id":51085839106326,"sku":"SP-9780062843371","price":47.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9780062843371_spiral.png?v=1774948240"},{"product_id":"the-new-american-heart-association-cookbook-9th-edition-revised-and-updated-with-more-than-100-all-new-recipes","title":"The New American Heart Association Cookbook, 9th Edition: Revised and Updated with More Than 100 All-New Recipes","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tThe mission of the \n\u003cb\u003eAmerican Heart Association\u003c\/b\u003e is to build healthier lives, free of cardiovascular diseases and stroke. 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For example, a layered melange of dehydrated vegetables in a jar makes a simple just-add-water soup that is not just handy, but makes a thoughtful gift. Smoothies can brim with the flavor of ripe summer fruit year-round.\"--Sean Timberlake\"Punk Domestics.com\" (09\/29\/2014)\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"This quickly became one of the most valued books in my library...I can point to numerous examples of things that I just did not know even after three years of dehydrating...You need this book first--BEFORE you start. And you need to pay special attention to the first three chapters--25 pages of easy, enjoyable, plain English reading with plenty of timesaving tips, troubleshooting sections, and references of other places to look in the book for related reading. Once you have done that, you can begin to use this book as your standard, go-to reference for specifics on dehydrating particular goods for particular purposes.\"--Jo Rellimi\"Homestead Chronicles.com\" (10\/11\/2014)\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"I was intrigued by the part of the title that mentioned 398 recipes. That alone is a lot of recipes, but for dehydrating food that is huge! I mean how many things can you really dehydrate and\/or make with dehydrated food?...\"Apparently tons!\" Besides giving you a mega list of recipes, it teaches you how dehydration works...Whether you are a newbie to dehydrating or a seasoned vet, I guarantee that you will learn new, amazing and inspirational things that you will not find in any other book of this genre.\"--Sharon Pannell\"The Trailer Park Homesteader blog\" (11\/05\/2014)\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tTammy Gangloff is an expert and leading authority on food dehydration. She is the face of, and the knowledge and information behind, Dehydrate2Store.com, a leading online resource in food dehydration education. A stay at home mother of four, she is a strong believer in self-reliance and home preparedness, and avidly researched and practiced food canning, freezing, and dehydrating. Most interested in food dehydration, and unsatisfied with the resources available to her to learn the art, she began dehydrating foods full time and developing her own techniques. With her four dehydrators running day and night, Tammy has attempted to dehydrate nearly every available fruit, vegetable, and herb sold in the United States. Tammy first gained widespread recognition through her instructional YouTube videos, and then through the development of Dehydrate2Store. She has since spoken on numerous talk radio shows and podcasts, and has been published in interviews in printed newspapers and online. She has also led talks at preparedness expositions, and served as an expert Technical Editor for The Complete Idiot's Guide: Dehydrating Foods. Her fan base through Dehydrate2Store and YouTube includes tens of thousands of Internet followers, and a reach of millions of viewers in the United States and beyond. Steven Gangloff is a currently pursuing his MD at the University at Buffalo School of Medicine. He graduated top of his class with a degree in Biology and Chemistry with Research Thesis Honors distinction from SUNY Fredonia, and has extensive research experience in genetics and molecular cell biology at SUNY Fredonia and Harvard Medical School. Having additional interests in business, web design, and food science, Steven became the founder\/CEO of Dehydrate2Store. Steven also served as an expert Technical Editor for The Complete Idiot's Guide: Dehydrating Foods and writes periodically and performs research and development, video direction and production, and site coordination for Dehydrate2Store. September Ferguson is a stay at home mother of 3 rowdy boys, and holds a degree in Fashion Technologies with interests in business management. Through her mother, September gained a strong interest in food dehydration, particularly in food processing, storage, and dehydration tools and equipment. September is also involved in recipe development and testing for the home food dehydrator.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tThe dehydrator is an incredibly useful tool for long-term food storage and making the most of your garden harvest. \n\u003ci\u003eThe Ultimate Dehydrator Cookbook\u003c\/i\u003e contains everything you need to know to get the greatest value from a home dehydrator. \n\u003cbr\u003e\n\u003c\/p\u003e\n\u003cli\u003eIncludes tips on selecting a dehydrator, as well as proper sanitation, storage, and rehydration techniques\u003c\/li\u003e\n\u003cli\u003eIndividual entries on how to dehydrate all manner of berries, fruits, vegetables, greens, herbs, and edible flowers include information on how to prep, dehydration temperatures, and times\u003c\/li\u003e\n\u003cli\u003eIncludes recipes for making your own teas, herb blends and rubs, flavored oils, instant baby food, jerky, and fruit leathers\u003c\/li\u003e\n\u003cli\u003eIncludes nearly 400 recipes for cooking from your dehydrator pantry. There is an entire chapter dedicated to slow cooker recipes using dehydrated ingredients and one on dehydrated meals for backpackers and campers\u003c\/li\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eBooklist\u003c\/span\u003e 01\/01\/2015 pg. 29 (EAN 9780811713382, Paperback)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Gangloff, Tammy\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Stackpole Books\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2014-09-15\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Methods|Special Appliances\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.02 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780811713382\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9780811713382\u003c\/p\u003e","brand":"Stackpole Books","offers":[{"title":"Default Title","offer_id":51085839728918,"sku":"SP-9780811713382","price":34.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9780811713382_spiral.png?v=1774948247"},{"product_id":"from-crook-to-cook-platinum-recipes-from-tha-boss-doggs-kitchen","title":"From Crook to Cook: Platinum Recipes from Tha Boss Dogg's Kitchen","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003eAn entertainment industry mogul, \u003cb\u003eSnoop Dogg\u003c\/b\u003e has reigned for nearly three decades as an unparalleled force, consistently raising the bar as a globally recognized innovator. Snoop is a multi-platinum rapper, singer, songwriter, actor, record producer, DJ, media personality, businessman, and icon. \u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003eOver the course of his storied music career, Snoop has released 21 studio albums, sold more than 40 million albums worldwide, reached #1 countless times on Billboard charts internationally, and received 20 Grammy Award nominations. \n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003eSnoop has long been involved in many endeavors, including tech, entertainment, lifestyle, global consumer brands, and cannabis industries.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"It's not just nostalgia for mac and cheese and fried bologna sandwiches, although recipes for both are in there. The book is full of recipes that most people could cook at home, and be happy they did. Peanut butter chocolate chip cookies? Check. A chopped salad? Yes. Dijon salmon? Uh-huh. Faux-tisserie chicken and vegetables? Here for it.\" - Quartz\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003e#1 \u003ci\u003eNEW YORK TIMES \u003c\/i\u003eBESTSELLER - \u003c\/b\u003e\n\u003cb\u003eMore than 1.5 million copies sold!\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eLooking for cookbooks with a little more personality? Welcome to tha Boss Dogg's Kitchen.\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003eThe first cookbook and recipe book from Tha Dogg, \u003ci\u003eFrom Crook to Cook: Platinum Recipes from Tha Boss Dogg's Kitchen\u003c\/i\u003e. You've seen Snoop Dogg work his culinary magic on VH1's Emmy-nominated \u003ci\u003eMartha and Snoop's Potluck Dinner Party\u003c\/i\u003e, and now Tha Dogg's up in your kitchen ... with his first cookbook. \u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003eA great gift for any Snoop fan or food lover, this book delivers 50 recipes straight from Snoop's own collection: Snoop's cookbook features OG soul food cookbook staples like: \n\u003cp\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBaked Mac \u0026amp; Cheese\u003c\/li\u003e\n\u003cli\u003eFried Bologna Sandwiches with Chips\u003c\/li\u003e\n\u003cli\u003eShrimp Po' Boy\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003ePlus new takes on classic weeknight faves like Soft Flour Tacos and Easy Orange Chicken. \u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003eAnd it don't stop ... Snoop's giving a taste of the high life with remixes on upper echelon fare such as Lobster Thermidor and Filet Mignon. But we gotta keep it G with those favorite munchies too, ya know? From chewy Starbursts to those glorious Frito BBQ Twists, you should have an arsenal of snacks that'll satisfy. And of course, no party is complete without that Gin and Juice and other platinum ways to entertain. \n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003eCELEBRITY COOKBOOKS: If you're a fan of celebrity books and cookbooks such as \u003ci\u003eBob's Burgers\u003c\/i\u003e, \u003ci\u003eMagnolia Table Cookbook\u003c\/i\u003e, \u003ci\u003eMargaritaville\u003c\/i\u003e cookbook, \u003ci\u003eThug Kitchen\u003c\/i\u003e cookbook, or the Gilmore Girls \u003ci\u003eEat Like a Gilmore\u003c\/i\u003e, the Snoop Dogg cookbook has got you covered--complete with epic stories and behind-the-scenes photos that bring his masterpieces to life. \u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003eSOUL FOOD DONE RIGHT: One thing for sure, two things for certain: A Dogg's Gotta Eat. And Tha Boss Dogg is gonna show you how. These recipes are Snoop's personal hits, straight outta his kitchen and never before shared. \n\u003cp\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Dogg, Snoop\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Chronicle Books\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2018-10-23\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Individual Chefs \u0026amp; Restaurants|Cooking|Regional \u0026amp; Cultural|Soul Food|Cooking|Celebrities \u0026amp; Media Tie-In|Cooking|Methods|General\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Cooking, American|Cookbooks\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.85 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781452179612\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781452179612\u003c\/p\u003e","brand":"Chronicle Books","offers":[{"title":"Default Title","offer_id":51085840875798,"sku":"SP-9781452179612","price":34.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781452179612_spiral.png?v=1774948253"},{"product_id":"maxis-kitchen-easy-go-to-recipes-to-make-again-and-again-a-cookbook","title":"Maxi's Kitchen: Easy Go-To Recipes to Make Again and Again: A Cookbook","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eMaxine Sharf \u003c\/b\u003eis a culinary creator and recipe developer who is passionate about bringing comfort, confidence, and community to cooking. She takes inspiration from her diverse background as Korean, Chinese, Russian, Romanian, and Polish with a California upbringing. She recently left her ten-year career in tech sales to pursue her mission to help others feel less intimidated in the kitchen by providing approachable meals, tips, and practices that empower a wider audience. She lives in Los Angeles with her husband, Doug, and their pup, Kimchi.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eFind your go-to dishes for every day of the week with simple, delicious recipes from the creator of Maxi's Kitchen.\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003eCulinary creator Maxine Sharf has built a community of over 4 million people who trust her for recipes that strike the perfect balance between healthy and comforting. Her debut cookbook is all about finding your weekly go-tos: the easy, delicious recipes that you'll make on repeat to nourish yourself and your family. \n\u003cp\u003e\u003c\/p\u003e\n\u003ci\u003eMaxi's Kitchen\u003c\/i\u003e is organized by day of the week, with intentions for each day that help you pick the perfect recipe to match your mood. Start the week with quick and simple dishes like \n\u003cb\u003eHoney-Mustard Salmon with Pistachios and Dill\u003c\/b\u003e, and easy, one-pan meals like \n\u003cb\u003eCheesy Enchilada Skillet with Crunchy Tortilla Chips\u003c\/b\u003e. Get through the midweek slump with fun handhelds like \n\u003cb\u003eThai Basil Chicken Lettuce Cups\u003c\/b\u003e, then treat yourself to an indulgent date night with \n\u003cb\u003eCreamy Spicy Shrimp Spaghetti\u003c\/b\u003e. For Maxine, weekends are for spending time with friends and family, so think small bites meant for sharing, like \n\u003cb\u003eFrench Onion Crostini\u003c\/b\u003e, or more ambitious, immersive projects, like \n\u003cb\u003eGrandma's Wontons\u003c\/b\u003e. And Sunday is all about brunch, with classics like \n\u003cb\u003eMom's Fluffy Pancakes\u003c\/b\u003e. \n\u003cp\u003e\u003c\/p\u003e\n\u003ci\u003eMaxi's Kitchen\u003c\/i\u003e reflects Maxi's multicultural heritage and covers a wide variety of flavors, ingredients, and cuisines to inspire your next meal with recipes you can turn to again and again. Maxine invites you into her kitchen with the hope that her cherished recipes will become part of your family's traditions, too.\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Sharf, Maxine\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Clarkson Potter Publishers\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2026-03-03\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Courses \u0026amp; Dishes|General|Cooking|Methods|Quick \u0026amp; Easy|Cooking|Health \u0026amp; Healing|General\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Quick and easy cooking|Comfort food|Cookbooks\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.27 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780593800393\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9780593800393\u003c\/p\u003e","brand":"Clarkson Potter Publishers","offers":[{"title":"Default Title","offer_id":51085841236246,"sku":"SP-9780593800393","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9780593800393_spiral.png?v=1774948262"},{"product_id":"belly-full-exploring-caribbean-cuisine-through-11-fundamental-ingredients-and-over-100-recipes-a-cookbook-by-lesley-enston-spiral-bound","title":"Belly Full: Exploring Caribbean Cuisine Through 11 Fundamental Ingredients and Over 100 Recipes [A Cookbook] (Spiral Bound)","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Reading this book makes me stand up and clap for the marvel, history, and joy these dishes represent to the Caribbean diaspora and lovers of its cuisine. With \n\u003ci\u003eBelly Full\u003c\/i\u003e, Lesley educates us on the painful history that produced the best food in the world.\" \n\u003cb\u003e--Gregory Gourdet, James Beard Award-winning chef\/founder of Kann and Sousól and author of \u003ci\u003eEveryone's Table\u003c\/i\u003e\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\"With \n\u003ci\u003eBelly Full\u003c\/i\u003e, Lesley Enston whisks you around the Caribbean, a region of shared ingredients and differing ways of using them. I grew up in Saint. Lucia and have enjoyed a lifetime of learning the ways other nations treated the same ingredients of my youth. Lesley highlights eleven important staples of the region's cuisine and invites you to island-hop in your own kitchen with wonderfully selected dishes. Bon app!\" \n\u003cb\u003e--Nina Compton, James Beard award-winning chef\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"In this rich and inviting text, Lesley Enston shows the world that the Caribbean--a region fractured by colonialism and for too long defined by its economic role as a tourist paradise--is a place of abundance and unique culinary cultures. There is so much love and deep research in how Enston presents the commonalities and differences.\" \n\u003cb\u003e--Alicia Kennedy, author of \u003ci\u003eNo Meat Required: The Cultural History and Culinary Future of Plant-Based Eating\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"In \n\u003ci\u003eBelly Fully\u003c\/i\u003e, Lesley Enston shares the stories and flavors that have shaped her lifelong love affair with Caribbean food. From her mother's effortless cooking style, infused with love and tradition, to her father's culinary experiments with Trinidadian staples like curried chicken and souse, Lesley's recipes inspire in the ways they approach, transcend, and unify cultural boundaries on page after delicious page.\" \n\u003cb\u003e--Hawa Hassan, author of \u003ci\u003eIn Bibi's Kitchen\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tFor \n\u003cb\u003eLesley Enston\u003c\/b\u003e, cooking has always been a way to connect to her Caribbean roots. After growing up in Toronto, moving to Brooklyn, and spending a few years in London, she ultimately settled in Bedford-Stuyvesant, Brooklyn. Along the way she's consistently found herself over a stovetop, preparing the dishes her Trini mother first introduced her to, along with all her favorite foods from around the islands--and putting Scotch bonnet in just about everything. Lesley is a seasoned home cook and takes great pleasure in spreading the joy (and heat) of these flavors to her friends and loved ones by way of her famed backyard dinner parties. Better yet, Lesley's young daughter, Desalin, now plays the role of sous-chef, enjoying the flavors her mother and grandmother cherish so deeply. You can find Lesley's recipes in \n\u003ci\u003eBon Appétit\u003c\/i\u003e, Food52, and the \n\u003ci\u003eNew York Times\u003c\/i\u003e.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eA delectable exploration of Caribbean cuisine through 105 recipes based on eleven staple ingredients, featuring powerful insights into the shared history of the diaspora and gorgeous photography.\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003e\"Lesley's recipes inspire in the ways they approach, transcend, and unify cultural boundaries on page after delicious page.\"--Hawa Hassan, author of \u003ci\u003eIn Bibi's Kitchen\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003eAcross the English-speaking Caribbean, \"me belly full\" can mean more than just a satisfied stomach, but a heart and soul that's full too. In \n\u003ci\u003eBelly Full\u003c\/i\u003e, food writer of Trinidadian descent Lesley Enston brings us into the overlapping histories of the Caribbean islands through their rich cultures and cuisines. \n\u003cp\u003e\u003c\/p\u003eEleven staple ingredients--beans, calabaza, cassava, chayote, coconut, cornmeal, okra, plantains, rice, salted cod, and scotch bonnet peppers--hold echoes of familiarity from one island to the next, and their widespread use comes in part from the harrowing impact of the Atlantic Slave Trade and colonialism. As Lesley delves into how history shaped each country and territory's cuisine, she shows us what we can learn from each island (such as Haiti, Jamaica, Puerto Rico, Trinidad \u0026amp; Tobago, and Cuba) and encourages us to celebrate the delicious differences. \n\u003cp\u003e\u003c\/p\u003e\n\u003ci\u003eBelly Full \u003c\/i\u003eprovides basic knowledge on choosing, storing, and preparing these ingredients as well as a mix of traditional and creative adaptations to dishes. Recipes are mostly gluten-free and plant-based and include: \n\u003cp\u003e\u003c\/p\u003e- Cornmeal \n\u003cb\u003ePen Mayi \u003c\/b\u003efrom Haiti and \n\u003cb\u003eConkies \u003c\/b\u003efrom Barbados \n\u003cbr\u003e- Okra: \n\u003cb\u003eCallaloo\u003c\/b\u003e from Trinidad and Tobago and \n\u003cb\u003eFungee\u003c\/b\u003e from Antigua \n\u003cbr\u003e- Plantains: \n\u003cb\u003e Mofongo\u003c\/b\u003e from Puerto Rico and \n\u003cb\u003eTortilla de Plátano Maduro\u003c\/b\u003e from Cuba \n\u003cbr\u003e- Salted Cod: \n\u003cb\u003eAckee and Saltfish\u003c\/b\u003e from Jamaica and \n\u003cb\u003eAccras de Morue\u003c\/b\u003e from Martinique \n\u003cp\u003e\u003c\/p\u003e\n\u003ci\u003eBelly Full, \u003c\/i\u003ewith its breadth of stories, recipes, and stunning photography, will leave your stomach and heart more than satisfied.\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 07\/15\/2024 (EAN 9781984861825, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 08\/01\/2024 pg. 103 (EAN 9781984861825, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Enston, Lesley\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Ten Speed Press\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e September 10, 2024\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Regional \u0026amp; Cultural|Caribbean \u0026amp; West Indian|Cooking|Specific Ingredients|General|Travel|Caribbean \u0026amp; West Indies\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Cooking, Caribbean|Cookbooks\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781984861825\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e 1637999356ISBN\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781984861825\u003c\/p\u003e","brand":"Ten Speed Press","offers":[{"title":"Default Title","offer_id":51085841531158,"sku":"SP-9781984861825","price":42.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/spiral_cover_10.png?v=1774948267"},{"product_id":"franklin-smoke-wood-fire-food-a-cookbook-spiral-bound-aaron-franklin","title":"Franklin Smoke: Wood. Fire. Food. [A Cookbook] (Spiral Bound)","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tOne of the most recognized names in barbecue, \n\u003cb\u003eAaron Franklin\u003c\/b\u003e is also the \n\u003ci\u003eNew York Times\u003c\/i\u003e bestselling co-author of \n\u003ci\u003eFranklin Barbecue\u003c\/i\u003e and \n\u003ci\u003eFranklin Steak\u003c\/i\u003e. His restaurant has won every major barbecue award and been featured in magazines ranging from \n\u003ci\u003eGQ\u003c\/i\u003e to \n\u003ci\u003eBon Appétit\u003c\/i\u003e. The line to get into his Austin, Texas, hotspot is as long as ever, and the restaurant has sold out of brisket every day of its existence. \n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eJordan Mackay\u003c\/b\u003e is a James Beard Award-winning writer on food, wine, and spirits. His work has appeared in the \n\u003ci\u003eNew York Times\u003c\/i\u003e, \n\u003ci\u003eLos Angeles Times\u003c\/i\u003e, \n\u003ci\u003eSan Francisco Chronicle\u003c\/i\u003e, \n\u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e, and \n\u003ci\u003eGourmet\u003c\/i\u003e, among other publications. He is the co-author of \n\u003ci\u003eSecrets of the Sommeliers\u003c\/i\u003e, \n\u003ci\u003eTwo in the Kitchen, Franklin Steak, \u003c\/i\u003e and \n\u003ci\u003eFranklin Barbecue\u003c\/i\u003e.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eThe ultimate guide to live-fire grilling and smoking at home, with recipes that will have you cooking up meat, vegetables, fish, and more like a true Texas fire wrangler--from the James Beard Award-winning team behind the \u003ci\u003eNew York Times\u003c\/i\u003e bestseller \u003ci\u003eFranklin Barbecue.\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e Aaron Franklin, bestselling author and proprietor of Austin hotspot Franklin Barbecue, turns to backyard live-fire grilling and smoking in \n\u003ci\u003eFranklin Smoke. \u003c\/i\u003eAlong with award-winning food writer Jordan Mackay, Franklin addresses the mysterious area where smoker and grill intersect, describing when and how to best combine the two. This complete resource, which features inspiring and helpful photographs, proves that lighting a backyard fire is no big deal on a weeknight--and that you can (and should!) cook this way for fuller flavors and a deeper engagement with the elements. \n\u003cp\u003e\u003c\/p\u003eThe trick is in treating fire as an ingredient, not a medium. Franklin and Mackay detail strategies for executing meals over the full lifespan of a fire, employing low- and high-heat techniques as well as indirect cooking and smoking. Whether you're an old pro looking for new tips or have just purchased your first grill or smoker, the book shares expert techniques designed for any type of backyard grill, from inexpensive kettle-style grills, Big Green Eggs, offset cookers, and hand-built fire pits. \n\u003cp\u003e\u003c\/p\u003eFeaturing detailed chapters on tools, techniques, and methods of grilling and smoking a variety of ingredients, \n\u003ci\u003eFranklin Smoke\u003c\/i\u003e answers all of your burning questions--from \"How do I smoke a whole turkey?\" to \"What kind of wood should I use?\"--while offering delicious new ways to incorporate both fire and smoke into your everyday cooking.\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Franklin, Aaron\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Ten Speed Press\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e May 09, 2023\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Methods|Barbecue \u0026amp; Grilling|Cooking|Methods|Outdoor|Cooking|Specific Ingredients|Meat\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Smoking (Cooking)|Technique|Barbecuing|Outdoor cooking|Cookbooks\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781984860484\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e B0BV3FY8STISBN\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781984860484\u003c\/p\u003e","brand":"Ten Speed Press","offers":[{"title":"Default Title","offer_id":51085841629462,"sku":"SP-9781984860484","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781984860484_spiral.png?v=1774948269"},{"product_id":"outlander-kitchen-to-the-new-world-and-back-again-the-second-official-outlander-companion-cookbook-spiral-bound","title":"Outlander Kitchen: To the New World and Back Again: The Second Official Outlander Companion Cookbook (Spiral Bound)","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Inspired and informed . . . Fans of Gabaldon's series will devour these accessible, well-conceived dishes.\" \n\u003cb\u003e--\u003ci\u003ePublishers Weekly\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eTheresa Carle-Sanders\u003c\/b\u003e is a professional chef, food writer, and unabashed fan of Diana Gabaldon's Outlander series. The author of \n\u003ci\u003eOutlander Kitchen\u003c\/i\u003e, she lives on a small island in the Salish Sea between Vancouver and Victoria in Canada with her husband, Howard, and their dog, Koda.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eSink your teeth into over 100 new easy-to-prepare recipes inspired by Diana Gabaldon's beloved Outlander and Lord John Grey series, as well as the hit Starz original show--in the second official cookbook from Outlander Kitchen founder Theresa Carle-Sanders!\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003e\"If you thought Scottish cuisine was all porridge and haggis washed down with a good swally of whiskey, \u003ci\u003eOutlander Kitchen\u003c\/i\u003e's here to prove you wrong.\"--\u003ci\u003eEntertainment Weekly\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003eWith the discovery of a New World comes an explosion of culinary possibilities. The later novels in Diana Gabaldon's Outlander series and the Lord John Grey series have Jamie, Claire, Lord John, and friends embark on their revolutionary adventures across the Atlantic and back again--and with their voyages come hundreds of new mouthwatering flavors to entice the taste buds of even the most discerning palates. \n\u003cp\u003e\u003c\/p\u003eProfessional chef and founder of Outlander Kitchen, Theresa Carle-Sanders returns with another hallmark cookbook--one that dexterously adapts traditional recipes for hungry, modern appetites. Interpreted with a spirit of generous humor and joyous adventure, the recipes herein are a mixture of authentic old-world \n\u003ci\u003ereceipts \u003c\/i\u003efrom Scottish settlers, new-world adaptations inspired by the cuisine of indigenous peoples, and humorously delicious character-inspired dishes--all created to satisfy your hunger and insatiable craving for everything Outlander, and with the modern kitchen in mind: \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003e- Breakfast: \u003c\/b\u003e Mrs. Figg's Flapjacks; Simon Fraser's Grits with Honey \n\u003cbr\u003e\n\u003cb\u003e- Soups: \u003c\/b\u003e Leek and Potato Soup with Harry Quarry; Annie MacDonald's Chicken Noodle Soup \n\u003cbr\u003e\n\u003cb\u003e- Appetizers: \u003c\/b\u003e Cheese Savories; Sardines on Toast for Lady Joffrey \n\u003cbr\u003e\n\u003cb\u003e- Mains: \u003c\/b\u003e Benedicta's Steak and Mushroom Pie; The Cheerful Chicken's Poulet au Miel \n\u003cbr\u003ePork Tenderloin with Cider Sauce and German Fried Potatoes; Claire's Beans and Sass \n\u003cbr\u003e\n\u003cb\u003e- Sides: \u003c\/b\u003e Tobias Quinn's Colcannon; Fried Plantains; Corn Bread and Salt Pork Stuffing \n\u003cbr\u003e\n\u003cb\u003e- Breads: \u003c\/b\u003e John Grey's Yorkshire Pudding; Corn Bread; Scones with Preserved Lemon \n\u003cbr\u003e\n\u003cb\u003e- Sweets: \u003c\/b\u003e Mistress Abernathy's Apple Pandowdy; Oliebollen; Almond Biscuits \n\u003cp\u003e\u003c\/p\u003eWith vivid, full-color photographs and a plethora of extras--including preserves, condiments, cocktails, and pantry basics-- \n\u003ci\u003eOutlander Kitchen: To the New World and Back Again \u003c\/i\u003eis the highly anticipated follow-up to the immersive culinary experience that inspired thousands of Outlander fans to discover and embrace their inner chefs! \n\u003cp\u003e\u003c\/p\u003e\n\u003ci\u003eIth gu\u003c\/i\u003e\n\u003ci\u003eleòir\u003c\/i\u003e! Or, \n\u003ci\u003ebon\u003c\/i\u003e\n\u003ci\u003eappétit\u003c\/i\u003e!\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 04\/06\/2020 (EAN 9781984855152, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Carle-Sanders, Theresa\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Delacorte Press\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e June 02, 2020\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Courses \u0026amp; Dishes|General|Cooking|History|Performing Arts|Television|Genres - Drama\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Cooking|Scotland|Gabaldon, Diana|Cookbooks|Literary cookbooks\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781984855152\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e 1637999844ISBN\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781984855152\u003c\/p\u003e","brand":"Delacorte Press","offers":[{"title":"Default Title","offer_id":51085842088214,"sku":"SP-9781984855152","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781984855152_spiral.png?v=1774948271"},{"product_id":"cook-real-hawaii-a-cookbook-spiral-bound-sheldon-simeon-and-garrett-snyder","title":"Cook Real Hawai'i: A Cookbook (Spiral Bound)","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eSheldon Simeon \u003c\/b\u003elives on Maui and is the chef and owner of Tin Roof, where he serves local Hawai'i favorites. His restaurant Lineage was named one of \n\u003ci\u003eBon Appétit'\u003c\/i\u003es top 50 new restaurants. Simeon was a finalist and voted Fan Favorite on seasons 10 and 14 of \n\u003ci\u003eTop Chef. \u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"An incredible primer on the delights of Hawai'i's food, and a heartfelt portrait of Simeon's own family history there.\" \n\u003cb\u003e\u003ci\u003e--Eater, \u003c\/i\u003e\"The 17 Best Cookbooks of Spring 2021\"\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003e\u003cb\u003eThe story of Hawaiian cooking, by a two-time \u003ci\u003eTop Chef\u003c\/i\u003e finalist and Fan Favorite, through 100 recipes that embody the beautiful cross-cultural exchange of the islands. \u003c\/b\u003e\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eONE OF THE TEN BEST COOKBOOKS OF THE YEAR: \u003ci\u003eThe New Yorker\u003c\/i\u003e - ONE OF THE BEST COOKBOOKS OF THE YEAR: \u003ci\u003eThe New York Times, \u003c\/i\u003e \u003ci\u003eThe Washington Post, \u003c\/i\u003e NPR, \u003ci\u003eTaste of Home, \u003c\/i\u003e \u003ci\u003eVice, Serious Eats\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003eEven when he was winning accolades and adulation for his cooking, two-time \n\u003ci\u003eTop Chef\u003c\/i\u003e finalist Sheldon Simeon decided to drop what he thought he was \n\u003ci\u003esupposed\u003c\/i\u003e to cook as a chef. He dedicated himself instead to the local Hawai'i food that feeds his 'ohana--his family and neighbors. With uncomplicated, flavor-forward recipes, he shows us the many cultures that have come to create the cuisine of his beloved home: the native Hawaiian traditions, Japanese influences, Chinese cooking techniques, and dynamic Korean, Portuguese, and Filipino flavors that are closest to his heart. \n\u003cp\u003e\u003c\/p\u003eThrough stunning photography, poignant stories, and dishes like wok-fried poke, pork dumplings made with biscuit dough, crispy cauliflower katsu, and charred huli-huli chicken slicked with a sweet-savory butter glaze, \n\u003ci\u003eCook Real Hawai'i\u003c\/i\u003e will bring a true taste of the cookouts, homes, and iconic mom and pop shops of Hawai'i into your kitchen.\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 01\/18\/2021 (EAN 9781984825834, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 03\/01\/2021 pg. 103 (EAN 9781984825834, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eShelf Awareness\u003c\/span\u003e 11\/09\/2021 (EAN 9781984825834, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Simeon, Sheldon\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Clarkson Potter Publishers\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e March 30, 2021\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Regional \u0026amp; Cultural|Asian|Cooking|Individual Chefs \u0026amp; Restaurants\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Cookbooks|Hawaiian cooking\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781984825834\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e B092XD6QFXISBN\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781984825834\u003c\/p\u003e","brand":"Clarkson Potter Publishers","offers":[{"title":"Default Title","offer_id":51085842120982,"sku":"SP-9781984825834","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781984825834_spiral.png?v=1774948271"},{"product_id":"fix-it-with-food-more-than-125-recipes-to-address-autoimmune-issues-and-inflammation-a-cookbook-spiral-bound-michael-symon-and-douglas-trattner-douglas-trattner","title":"Fix It with Food: More Than 125 Recipes to Address Autoimmune Issues and Inflammation: A Cookbook (Spiral Bound)","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Whether coping with an autoimmune disease or simply seeking a flavorful, natural diet, readers will find fresh ideas here.\" \n\u003cb\u003e--\u003ci\u003ePublishers Weekly\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eMichael Symon \u003c\/b\u003eis cohost of Food Network's \n\u003ci\u003eIron Chef America \u003c\/i\u003eand \n\u003ci\u003e Burgers, Brew \u0026amp; 'Que\u003c\/i\u003e and was a cohost on ABC's \n\u003ci\u003eThe Chew\u003c\/i\u003e for seven years. He launched Symon Home on HSN in early 2018 and is chef and co-owner of the acclaimed restaurants Lola and Mabel's BBQ, both in Cleveland, Ohio, as well as of a new Mabel's BBQ in Las Vegas; the BSpot burger restaurants throughout Ohio and in Detroit, Michigan; and Roast in Detroit. This is his sixth cookbook.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003e\u003ci\u003eNEW YORK TIMES \u003c\/i\u003eBESTSELLER - A guide to managing inflammation and pain with 125+ recipes proving that you don't need to sacrifice delicious food to eat healthfully and be pain free, from celebrity chef and \u003ci\u003eThe Chew\u003c\/i\u003e co-host Michael Symon\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eIACP AWARD FINALIST - \"Michael fixed himself with irresistible recipes that just happened to be healthy. Now you can enjoy healing yourself as well.\"--Mehmet Oz, MD, attending surgeon, New York-Presbyterian\/Columbia University\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003eWhen Michael Symon found out he had rheumatoid arthritis and external lupus, he suspected that what he ate--or didn't eat--could make a profound difference in his levels of inflammation and how he felt. So he committed to a food \"reset\" on \n\u003ci\u003eThe Chew\u003c\/i\u003e--no red meat, white flour, sugar, dairy, or alcohol. \n\u003cp\u003e\u003c\/p\u003eMichael used social media to share his experiment with his fans, and was shocked by the outcome: after completing the reset, he felt \n\u003ci\u003eamazing.\u003c\/i\u003e He discovered that dairy, sugar, and processed flours are his food triggers, and that by avoiding them, his inflammation essentially vanished. \n\u003cp\u003e\u003c\/p\u003eMichael came up with more than 125 recipes to satisfy his cravings without aggravating his body, including Ginger and Chile-Roast Chicken, dairy-free Mac and Cheese, Spaghetti Squash with Arugula Pesto, and Apple and Cherry Oat Crisp, among many others. Now, for the first time, he is sharing these recipes, as well as a guide on how to identify your food triggers and create a meal plan that works around whatever ingredient causes your discomfort so that you too can enjoy incredible food without sacrificing your health.\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 08\/19\/2019 (EAN 9781984825537, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 02\/01\/2020 pg. 109 (EAN 9781984825537, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Symon, Michael\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Clarkson Potter Publishers\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e December 03, 2019\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Health \u0026amp; Healing|General|Cooking|Individual Chefs \u0026amp; Restaurants|Health \u0026amp; Fitness|Diseases \u0026amp; Conditions|Immune \u0026amp; Autoimmune\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Cooking|Health|Cookbooks\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781984825537\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e B09PQGRKMRISBN\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781984825537\u003c\/p\u003e","brand":"Clarkson Potter Publishers","offers":[{"title":"Default Title","offer_id":51085842481430,"sku":"SP-9781984825537","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781984825537_spiral.png?v=1774948272"},{"product_id":"spiral-bound-cookbook-old-world-italian-recipes-and-secrets-from-our-travels-in-italy-by-mimi-thorisson","title":"Old World Italian: Recipes and Secrets from Our Travels in Italy: A Cookbook (Spiral Bound)","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eMimi Thorisson\u003c\/b\u003e is a French cook and writer living with her family between Médoc, France, and Turin, Italy. She is the author of \n\u003ci\u003eA Kitchen in France\u003c\/i\u003e and \n\u003ci\u003eFrench Country Cooking\u003c\/i\u003e and runs the award-winning food blog Manger, which documents her cooking adventures in Médoc and around Italy.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Mimi explores the beautiful coasts and countrysides of Italy in this lavishly photographed cookbook featuring simple, authentic recipes inspired by the country's devoted producers and rich food heritage. Beloved for her gorgeous cookbooks A Kitchen in France and French Country Cooking, Mimi Thorisson, along with her lively family and smooth fox terriers in tow, immersed readers in the warmth of their convivial lives in rural France. In their newest cookbook, the Thorissons pause their lives in the idyllic French countryside to start a new adventure in Italy and satisfy their endless curiosity and passion for the magic of Italian cooking. Old World Italian captures their journey and the culinary treasures they discovered. From Tuscany to Umbria to Naples and more, Mimi dives into Italy's diverse regional cuisines and shares 100 recipes for authentic, classic dishes, enriched by conversations with devoted local food experts who share their timeworn techniques and stories. You'll indulge in dishes culled from across the country, such as plump agnolotti bathed in sage and butter from the north, the tomato-rich ragus and pastas of the southwest, and the multifaceted, seafood-laden cuisine of Sicily. The mysteries of Italian food culture will unravel as you learn to execute a perfect Neapolitan-style pizza at home or make the most sublime yet elemental cacio e pepe. Full of local color, history, and culture, plus evocative, sumptuous photography shot by Mimi's husband, Oddur Thorisson, Old World Italian transports you to a seat at the family's table in Italy, where you may never want to leave\"--\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"This is an impeccably styled record from a keen-eyed outsider looking in.\" \n\u003cb\u003e\u003ci\u003e--Publishers Weekly\u003c\/i\u003e\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e \"Each recipe and anecdote from her life in her adopted city of Turin is incredibly transportive--and, it turns out, easier to re-create than you might think.\" \n\u003cb\u003e\u003ci\u003e--Domino\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e \"This time, [Mimi]'s traveled to Italy in \n\u003ci\u003eOld World Italian\u003c\/i\u003e, sharing her journey and dishes with us--something that feels especially novel and special, given many of us are unable to travel at the moment.\" \n\u003cb\u003e\u003ci\u003e--Chowhound\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e \"Thorisson is a thoughtful guide; her introductions to each chapter and recipe tell stories of the recipe's origins, and she adds in whispering encouragements where needed.\" \n\u003cb\u003e\u003ci\u003e--Epicurious\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e \"A tribute to the home cooking of real families across the country.\"-- \n\u003cb\u003e\u003ci\u003eWall Street Journal\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"These stories and recipes are a real tribute to everything I love about Italy. Mimi has successfully shared what is important in the Italian culinary tradition: seasonal ingredients at their best, careful attention to local traditions, and regional recipes that are delicious and attainable for the home cook. The stories are written with a contemporary vision and appreciation for old-world cuisine, and the photos and recipes are exquisite. This book is a must-have for both younger and older generations who want to cook and understand the beauty of Italian food.\" \n\u003cb\u003e--Lidia Bastianich\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e \"Passion, place, and family permeate the writing and recipes in \n\u003ci\u003eOld World Italian\u003c\/i\u003e. As you get lost in Mimi's poetic words, you are transported to Torino, Italy--you can almost taste the freshness of the basil and hear the kiddos running about as the adults ceremoniously sip their aperitivo. Many of us dream of the romantic notion of picking up our lives to follow our heart--Mimi actually did it. And with ease, grace, and authenticity. Every recipe is imbued with love--these are not meals to look at, they are dishes to savor, that have a sense of history and tradition, captured through a modern and fearless lens.\" \n\u003cb\u003e--Athena Calderone\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e \"Mimi's words and recipes have the power to transport us to another time and place, one of magic and plenty, of deep feeling and treasured memories. But her most endearing trait, beyond how beautifully she writes and that her delicious and deeply relevant recipes always work, is how warm and inviting she is both on and off the page. Viva Italia, and viva Mimi! \n\u003ci\u003eOld World Italian\u003c\/i\u003e is a treasure--a guide to embracing life, and Italy, with open arms.\" \n\u003cb\u003e--Sarah Copeland\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eMimi explores the beautiful coasts and countrysides of Italy in this lavishly photographed cookbook featuring simple, authentic recipes inspired by the country's devoted producers and rich food heritage. \u003c\/b\u003e\n\u003cbr\u003e\n\u003cb\u003e\u003cbr\u003e\"A tribute to the home cooking of real families across the country.\"--\u003ci\u003eThe Wall Street Journal\u003c\/i\u003e\u003c\/b\u003e\n\u003cbr\u003e\n\u003cb\u003e\u003cbr\u003eNAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY \u003ci\u003eFOOD NETWORK\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e Beloved for her gorgeous cookbooks \n\u003ci\u003e A Kitchen in France\u003c\/i\u003e and \n\u003ci\u003eFrench Country Cooking\u003c\/i\u003e, Mimi Thorisson, along with her lively family and smooth fox terriers in tow, immersed readers in the warmth of their convivial lives in rural France. In their newest cookbook, the Thorissons pause their lives in the idyllic French countryside to start a new adventure in Italy and satisfy their endless curiosity and passion for the magic of Italian cooking. \n\u003cp\u003e\u003c\/p\u003e\n\u003ci\u003eOld World Italian\u003c\/i\u003e captures their journey and the culinary treasures they discovered. From Tuscany to Umbria to Naples and more, Mimi dives into Italy's diverse regional cuisines and shares 100 recipes for authentic, classic dishes, enriched by conversations with devoted local food experts who share their timeworn techniques and stories. You'll indulge in dishes culled from across the country, such as plump agnolotti bathed in sage and butter from the north, the tomato-rich ragùs and pastas of the southwest, and the multifaceted, seafood-laden cuisine of Sicily. The mysteries of Italian food culture will unravel as you learn to execute a perfect Neapolitan-style pizza at home or make the most sublime yet elemental cacio e pepe. \n\u003cp\u003e\u003c\/p\u003eFull of local color, history, and culture, plus evocative, sumptuous photography shot by Mimi's husband, Oddur Thorisson, \n\u003ci\u003eOld World Italian\u003c\/i\u003e transports you to a seat at the family's table in Italy, where you may never want to leave.\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 06\/15\/2020 (EAN 9781984823595, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 09\/25\/2020 pg. 1 (EAN 9781984823595, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Thorisson, Mimi\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Clarkson Potter Publishers\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e September 15, 2020\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Regional \u0026amp; Cultural|Italian|Cooking|Regional \u0026amp; Cultural|Mediterranean|Travel|Europe|Italy\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Cooking, Italian|Italy|Description and travel|Cookbooks\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781984823595\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e 1637997035ISBN\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781984823595\u003c\/p\u003e","brand":"Clarkson Potter Publishers","offers":[{"title":"Default Title","offer_id":51085842514198,"sku":"SP-9781984823595","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/spiral_cover_3.png?v=1774948272"},{"product_id":"basics-with-babish-recipes-for-screwing-up-trying-again-and-hitting-it-out-of-the-park-a-cookbook","title":"Basics with Babish: Recipes for Screwing Up, Trying Again, and Hitting It Out of the Park (a Cookbook) (Spiral Bound)","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tAndrew Rea is one part chef, one part filmmaker, a generous dash of irreverent YouTube personality, and the \n\u003ci\u003eNew York Times\u003c\/i\u003e bestselling author of \n\u003ci\u003eBinging with Babish\u003c\/i\u003e. In 2017, he quit his day job to become an uplifting content creator. His YouTube channel, \n\u003ci\u003eBabish Culinary Universe\u003c\/i\u003e, has grown into one of the most successful and widely viewed on the platform with a new companion instructional cooking series, \n\u003ci\u003eBasics with Babish\u003c\/i\u003e. At the heart of everything produced from his home kitchen and studio in Brooklyn, New York, is a passion for learning, connecting, and pushing himself and others outside of their comfort zone.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"I wouldn't be where I am today without Andrew Rea-- \n\u003ci\u003eBinging with Babish\u003c\/i\u003e was my go-to whenever I needed help with recipes, techniques, or even just a bit of inspiration. Andrew is a perfect mentor for cooks of any experience level, and he doesn't cut corners on even the most complex of recipes but guides you through them in a way that makes each step seem simple. This book reflects all of that, and I truly couldn't recommend it enough.\" \n\u003cb\u003e--Henry Laporte, better known as Salt Hank\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"If you're a culinary enthusiast looking to elevate your cooking skills while having a good laugh, look no further than \n\u003ci\u003eBasics with Babish\u003c\/i\u003e. This cookbook is an easily digestible blend of instructional techniques, relatable anecdotes, and the handsome, bald bearded man's humor which helps wash it all down.\" \n\u003cb\u003e--Owen Han, creator and author\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Andrew's book is full of recipes I can confidently recommend to patients, such as Charred Winter Vegetables (for the vitamins), Chicken Noodle Soup (for the electrolytes), or Egg Nog French Toast (for the soul), not to mention the chapter devoted to vegetables, which I recommend reading 4 to 6 times per day.\" \n\u003cb\u003e--Doctor Mike Varshavski\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Understanding the basics of anything can be hard (we all saw baby boy Babish's first poutine attempt). That's why we learn, grow, thrive, and let Andrew's soft and supple voice into our heads, and we do it together!\" \n\u003cb\u003e--Matty Matheson\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\" \n\u003ci\u003eBasics With Babish\u003c\/i\u003e is my go-to book whenever I have a question in the kitchen. It's so much more than recipes; it's technique. A new recipe can be daunting because you don't know the pitfalls, but Andrew does, because he's fallen into them before. This has all of his mistakes collected in one book, so you don't have to make them yourself. It's a must-have for any kitchen and for any cook regardless of skill level.\" \n\u003cb\u003e--Max Miller, \u003c\/b\u003e\n\u003ci\u003e\u003cb\u003eNew York Times\u003c\/b\u003e\u003c\/i\u003e\n\u003cb\u003e bestselling author of \u003ci\u003eTasting History\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Mistakes are one of the most important skills for a home cook to learn, and finally we have a cookbook that celebrates them. Andrew eloquently taps into the human element that is often missing from recipes by acknowledging 'How I've screwed this up' in an attempt to help us avoid doing the same, but even if we do, he's right there to pick us up so we can try again.\" \n\u003cb\u003e--Ethan Chlebowski, content creator\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"I've been following along on Andrew Rea's journey and am now at a point where I truly believe he might be a better cook than I. Maybe I'll read this book and learn the basics again, and just maybe I, too, can become an Internet chef sensation when I grow up!\" \n\u003cb\u003e--From the foreword by Roy Choi\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"The problem with a Babish cookbook is that it's a book. It's text and photos, when what we all really want is to watch Andrew (or at least his arms and hands) deliver his irreverent, self-deprecating, big-hearted take on our favorite foods. Or so I thought. \n\u003ci\u003eBasics with Babish\u003c\/i\u003e manages quite a feat: alongside serious recipes and helpful step-by-step photography is Andrew's big personality--dripped, spilled, and splattered across every page. Case in point: Who else introduces their recipes with a section called 'How I've Screwed This Up?'\" \n\u003cb\u003e--Dan Souza, editor in chief at \u003c\/b\u003e\n\u003ci\u003e\u003cb\u003eCook's Illustrated\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Andrew Rea's latest cookbook teaches you essentials for becoming better in the kitchen.\"-- \n\u003cb\u003e\u003ci\u003eDelish's \u003c\/i\u003eBest Cookbooks of Fall 2023\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"A genuine culinary gem.\"-- \n\u003cb\u003e\u003ci\u003eTasting Table's\u003c\/i\u003e Best Cookbooks of Fall 2023\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003e\u003ci\u003eNEW YORK TIMES \u003c\/i\u003e\u003c\/b\u003e\n\u003cb\u003eBESTSELLER\u003c\/b\u003e\n\u003cbr\u003e\n\u003cb\u003eNAMED A BEST COOKBOOK BY \u003ci\u003eFOOD \u0026amp; WINE\u003c\/i\u003e, \u003ci\u003eDELISH\u003c\/i\u003e, and \u003ci\u003eTASTING TABLE\u003c\/i\u003e\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eOver 100 easy-to-follow recipes that teach you how to learn from your mistakes and become a better cook, from the culinary genius who created the \u003ci\u003eBabish Culinary Universe\u003c\/i\u003e YouTube channel in this long-awaited companion\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003eIn his wildly popular \n\u003ci\u003eBasics with Babish\u003c\/i\u003e series, YouTube star Andrew Rea, who has amassed millions of subscribers, attempts, often fails, but always teaches cooking techniques for all levels of cooks. He's explained everything from how to make challah bread and English muffins to Asian dumplings and homemade bacon. Now those classic, essential recipes (and many more) are compiled into an authoritative cookbook which contains hundreds of step-by-step photographs with tips and tricks to help you troubleshoot anything from broken butter to burnt bread to bony branzino. \n\u003ci\u003eBasics with Babish \u003c\/i\u003eisn't just a kitchen Bible for a new generation of home chefs, it's a proud reclamation of mistakes which encourages you to learn from your and Andrew's missteps alike. \n\u003cp\u003e\u003c\/p\u003eAndrew Rea launched \n\u003ci\u003eBinging with Babish\u003c\/i\u003e on YouTube in 2016, recreating and reimagining dishes from famous television programs and movies inspired by everything from \n\u003ci\u003eMad Men\u003c\/i\u003e to \n\u003ci\u003eThe Simpsons \u003c\/i\u003eto \n\u003ci\u003eGame of Thrones\u003c\/i\u003e. The tie-in cookbook, \n\u003ci\u003eBinging with Babish\u003c\/i\u003e, was an instant \n\u003ci\u003eNew York Times\u003c\/i\u003e bestseller, and fans of that book and countless more will delight in this new cookbook which will truly teach you how to cook, with Rea's beloved sense of humor and guiding hand throughout.\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eShelf Awareness\u003c\/span\u003e 11\/07\/2023 (EAN 9781982167530, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 06\/10\/2024 pg. 1 (EAN 9781982167530, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eRea, Andrew\u003cbr\u003e\n\t\t\t\t\t\t\t\tAndrew Rea is one part chef, one part filmmaker, a generous dash of irreverent YouTube personality, and the \n\u003ci\u003eNew York Times\u003c\/i\u003e bestselling author of \n\u003ci\u003eBinging with Babish\u003c\/i\u003e. In 2017, he quit his day job to become an uplifting content creator. His YouTube channel, \n\u003ci\u003eBabish Culinary Universe\u003c\/i\u003e, has grown into one of the most successful and widely viewed on the platform with a new companion instructional cooking series, \n\u003ci\u003eBasics with Babish\u003c\/i\u003e. At the heart of everything produced from his home kitchen and studio in Brooklyn, New York, is a passion for learning, connecting, and pushing himself and others outside of their comfort zone.\u003cbr\u003e\u003cbr\u003e\n\u003c\/p\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Rea, Andrew\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e S\u0026amp;s\/Simon Element\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e October 24, 2023\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Methods|Quick \u0026amp; Easy|Cooking|Reference|Cooking|Comfort Food\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Baking|Internet personalities|Cookbooks|Recipes|Cooking\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781982167530\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e B0CJMND6LNISBN\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781982167530\u003c\/p\u003e","brand":"S\u0026s\/Simon Element","offers":[{"title":"Default Title","offer_id":51085842546966,"sku":"SP-9781982167530","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/spiral_cover_4.png?v=1774948272"},{"product_id":"cook-anime-eat-like-your-favorite-character-from-bento-to-yakisoba","title":"Cook Anime: Eat Like Your Favorite Character--From Bento to Yakisoba: A Cookbook (Spiral Bound)","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"'The food in anime can act as a window into Japanese culture and history ...' so begins \n\u003ci\u003eCook Anime\u003c\/i\u003e, which re-creates dishes found in popular anime series like Sailor Moon, Kill la Kill, and Dragon Ball. Each recipe is paired with history, culture, and cooking tips, along with the episode's backstory and other series in which the food appears. If this is your first foray into Japanese cooking, you'll appreciate the glossary of common Japanese ingredients, and where to find them (hint: online). \n\u003ci\u003eBuy this for: anime enthusiasts and Japanese culture aficionados of all ages.\"\u003cb\u003e--The Atlanta Journal Constitution\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Ault serves up Japanese cuisine that she either discovered or saw depicted in anime in this dutiful collection. Recipes begin with a brief story line synopsis and a mention of how the dish figures into the plot. A typical example, based on the Tokyo Ghoul series, begins, \"In an alternate Tokyo, ghouls live secretly in society and survive on the flesh of humans,\" before describing the comforting power of the stewed meat and potato dish, \n\u003ci\u003enikujaga\u003c\/i\u003e, which is served at one point to an ailing character. Recipes are peppered with cultural and culinary facts; cream stew, readers learn, was created to aid Japanese school children in their dairy intake after WWII and turns up in more than 15 anime series. Difficulty levels run the gamut from a simple spaghetti with ketchup sauce to a much more involved miso chashu ramen made with a flavorful braised pork. There is a handy chart for composing bento boxes, as well as an insightful chapter on street food options, like the pancake and octopus balls, \n\u003ci\u003etakoyaki\u003c\/i\u003e, that turn up in Mob Psycho 100. But, while many of the main dishes are lovingly photographed, there is not a single illustration to showcase any of the hundreds of anime tales that are referenced. It's a no-brainer for anime buffs, but those less well-versed in the genre will likely feel left out of the picture.\" \n\u003cb\u003e--\u003ci\u003ePublishers Weekly\u003c\/i\u003e \u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tDiana Ault has been crafting stories, conducting kitchen experiments, and cozying up with anime since she was very young. She began her blog, \n\u003ci\u003eFiction-Food Café\u003c\/i\u003e, focusing on food found in books, movies, TV shows, and video games, in early 2013. Her recipes have been included in \n\u003ci\u003eEasy Eats: A Bee a Puppycat Cookbook\u003c\/i\u003e, \n\u003ci\u003eHyrule: Taste of the Wild\u003c\/i\u003e fanzine, and several other fandom food projects. The author of \n\u003ci\u003eCook Anime\u003c\/i\u003e, Diana currently resides in Germany with her husband and daughter.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eLearn to recreate delicious dishes referenced in over 500 of your favorite anime series with this practical guide to anime food. \u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003eJapanese animation has beautiful designs, fleshed out characters, and engaging storylines--and it's also overflowing with so many scrumptiously rendered meals. Do you ever watch your favorite anime series and start craving the takoyaki or the warmth of delicious ramen or the fluffy sweetness of mochi? Now, you can make your cravings a reality with \n\u003ci\u003eCook Anime\u003c\/i\u003e! \n\u003cp\u003e\u003c\/p\u003eJoin an otaku on her tour through anime food and find out what your favorite characters are savoring and sharing and then learn to make it at home! Including: \n\u003cbr\u003e -Miso Chashu Ramen from \n\u003ci\u003eNaruto\u003c\/i\u003e\n\u003cbr\u003e -Rice Porridge from \n\u003ci\u003ePrincess Mononoke\u003c\/i\u003e\n\u003cbr\u003e -Onigiri from \n\u003ci\u003eFruits Basket\u003c\/i\u003e\n\u003cbr\u003e -Taiyaki from \n\u003ci\u003eMy Hero Academia\u003c\/i\u003e\n\u003cbr\u003e -Hanami Dango from \n\u003ci\u003eClannad\u003c\/i\u003e\n\u003cbr\u003e -Rice from \n\u003ci\u003eHaikyuu!!\u003c\/i\u003e\n\u003cbr\u003e -And many more! \n\u003cp\u003e\u003c\/p\u003eAlong with each recipe, you will discover facts behind the food, such as history, culture, tips, and more. A perfect gift for foodies and otaku alike, \n\u003ci\u003eCook Anime \u003c\/i\u003eis the all-inclusive guide to making the meals of this Japanese art form.\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 08\/17\/2020 (EAN 9781982143916, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eAult, Diana\u003cbr\u003e\n\t\t\t\t\t\t\t\tDiana Ault has been crafting stories, conducting kitchen experiments, and cozying up with anime since she was very young. She began her blog, \n\u003ci\u003eFiction-Food Café\u003c\/i\u003e, focusing on food found in books, movies, TV shows, and video games, in early 2013. Her recipes have been included in \n\u003ci\u003eEasy Eats: A Bee a Puppycat Cookbook\u003c\/i\u003e, \n\u003ci\u003eHyrule: Taste of the Wild\u003c\/i\u003e fanzine, and several other fandom food projects. The author of \n\u003ci\u003eCook Anime\u003c\/i\u003e, Diana currently resides in Germany with her husband and daughter.\u003cbr\u003e\u003cbr\u003e\n\u003c\/p\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Ault, Diana\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e S\u0026amp;s\/Simon Element\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e September 01, 2020\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Regional \u0026amp; Cultural|Japanese|Comics \u0026amp; Graphic Novels|East Asian Style|Manga - General|Cooking|Celebrities \u0026amp; Media Tie-In\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Cooking, Japanese|Animated films|Japan|Cookbooks\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781982143916\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e B08NXY4F29ISBN\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781982143916\u003c\/p\u003e","brand":"S\u0026s\/Simon Element","offers":[{"title":"Default Title","offer_id":51085842972950,"sku":"SP-9781982143916","price":31.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781982143916_spiral.png?v=1774948276"},{"product_id":"the-complete-autumn-and-winter-cookbook-550-recipes-for-warming-dinners-holiday-roasts-seasonal-desserts-breads-foo-d-gifts-and-more","title":"The Complete Autumn and Winter Cookbook: 550+ Recipes for Warming Dinners, Holiday Roasts, Seasonal Desserts, Breads, Food Gifts, and More (Spiral Bound)","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tAmerica's Test Kitchen is well-known for its top-rated television shows with more than 4 million weekly public television viewers, bestselling cookbooks, magazines, websites, and cooking school. The highly reputable and recognizable brands of America's Test Kitchen, Cook's Illustrated, and Cook's Country are the work of over 60 passionate chefs based in Boston, Massachusetts, who put ingredients, cookware, equipment, and recipes through objective, rigorous testing to identify the very best. Discover, learn, and expand your cooking repertoire with Julia Collin Davison, Bridget Lancaster, Jack Bishop, Dan Souza, Lisa McManus, Tucker Shaw, Bryan Roof, and our fabulous team of test cooks!\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003ci\u003e\"Reassuringly hefty and comprehensive, The Complete Autumn and Winter Cookbook by America's Test Kitchen has you covered with a seemingly endless array of seasonal fare . . . This overstuffed compendium is guaranteed to warm you from the inside out.\" -- NPR\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\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\n\u003c\/p\u003e\n\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. \n\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. \n\u003cp\u003e\u003c\/p\u003eThemed chapters showcase all the reasons to love autumn and winter cooking: \n\u003cbr\u003e\n\u003cp\u003e\u003c\/p\u003e\n\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\n\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\n\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\n\u003cli\u003e\n\u003cb\u003eObsessed with pumpkin?\u003c\/b\u003e So are we! In the Everyone Loves Pumpkin chapter you'll find everything from Creamy Pumpkin-Chai Soup to Rum Pumpkin Chiffon Pie.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eBake to your heart's content\u003c\/b\u003e with chapters covering breads, cookies, cakes, pies, puddings, and more. \u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eGive the gift of food \u003c\/b\u003ewith recipes for Rocky Road Bark and Fruits of the Forest Liqueur.\u003c\/li\u003e\n\u003cbr\u003eAmerica's Test Kitchen's tips and tricks guarantee every meal is a success. Flip to the introduction for menus and entertaining tips. Plus, we've added seasonally themed spreads throughout so you can decorate the perfect holiday cookies or plan a charcuterie board with last-second appetizers.\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 12\/03\/2021 pg. 1 (EAN 9781948703840, Paperback)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e America's Test Kitchen\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e America's Test Kitchen\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e September 21, 2021\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Seasonal|Cooking|Comfort Food|Cooking|Methods|Quick \u0026amp; Easy\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Winter|Cookbooks|Seasonal cooking|Autumn|Cooking\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781948703840\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e 1974811840ISBN\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781948703840\u003c\/p\u003e","brand":"America's Test Kitchen","offers":[{"title":"Default Title","offer_id":51085843759382,"sku":"SP-9781948703840","price":44.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781948703840_spiral.png?v=1774948278"},{"product_id":"just-add-sauce-a-revolutionary-guide-to-boosting-the-flavor-of-everything-you-cook","title":"Just Add Sauce: A Revolutionary Guide to Boosting the Flavor of Everything You Cook (Spiral Bound)","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Predicted to be a much-borrowed, well-thumbed guide to high-flavor meals.\" - Booklist \n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\"Ramp up any and all meals with 'Just Add Sauce'. The America's Test Kitchen cookbook covers everything from dressings to glazes.\" -Portland Press Herald\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tAmerica's Test Kitchen is well-known for its top-rated television shows, bestselling cookbooks, magazines, websites, and cooking school. The highly reputable and recognizable brands of America's Test Kitchen, Cook's Illustrated, and Cook's Country are the work of over 60 passionate chefs based in Boston, Massachusetts, who put ingredients, cookware, equipment, and recipes through objective, rigorous testing to identify the very best. Discover, learn, and expand your cooking repertoire with Julia Collin Davison, Bridget Lancaster, Jack Bishop, Dan Souza, Lisa McManus, Tucker Shaw, Bryan Roof, and our fabulous team of test cooks!\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eBoost the Flavor of Everything You Cook!\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003eLet sauce be your secret weapon in the kitchen with this unique new cookbook from America's Test Kitchen. From dolloping on vegetables to drizzling on steak, simmering up curries, and stir-frying noodles, instantly make everything you cook taste better with hundreds of flavorful, modern sauces paired with easy recipes that use them in creative, inspired ways. \n\u003cp\u003e\u003c\/p\u003e\n\u003ci\u003eJust Add Sauce \u003c\/i\u003eis structured to help you find and make exactly what you're in the mood for. Start with sauce and then plan your meal, or start with your protein and find the perfect sauce with our pairing suggestions. Sauce recipes include Foolproof Hollandaise, Lemon-Basil Salsa Verde, Vodka Cream Marinara Sauce, Onion-Balsamic Relish, Ginger-Scallion Stir-Fry Sauce, Mole Poblano, Rosemary-Red Wine Sauce, and Honey-Mustard Glaze. More than 100 recipe pairings include Sun-Dried Tomato Pesto-Rubbed Chicken Breasts with Ratatouille, Garlic-Roasted Top Sirloin with Tarragon-Sherry Gravy, and Green Bean Salad with Asiago-Bacon Caesar Dressing.\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e America's Test Kitchen\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e America's Test Kitchen\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e February 27, 2018\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Courses \u0026amp; Dishes|Sauces \u0026amp; Dressings|Cooking|Methods|General\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Sauces|Cooking, American|COOKING \/ Courses \u0026amp; Dishes \/ Sauces \u0026amp; Dressin|COOKING \/ Methods \/ General|COOKING \/ Courses \u0026amp; Dishes \/ General|Cookbooks\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781945256240\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e 1974809951ISBN\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781945256240\u003c\/p\u003e","brand":"America's Test Kitchen","offers":[{"title":"Default Title","offer_id":51085844218134,"sku":"SP-9781945256240","price":39.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781945256240_spiral.png?v=1774948282"},{"product_id":"renal-diet-cookbook-for-the-newly-diagnosed-the-complete-guide-to-managing-kidney-disease-and-avoiding-dialysis","title":"Renal Diet Cookbook for the Newly Diagnosed: The Complete Guide to Managing Kidney Disease and Avoiding Dialysis (Spiral Bound)","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tSusan Zogheib, MHS, RD, LDN, is a food-and nutrition-communications consultant with over ten years' experience working as a clinical dietitian. As a renal dietitian with DaVita Healthcare Partners, she enjoys helping patients live a healthier lifestyle while battling kidney disease. In her spare time, she enjoys running, cooking, and spending time with family and friends. She currently lives in Philadelphia.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"First off, I LOVE how much information on kidney issues\/disease there is in this cookbook! On top of that, how incredible to include \n\u003cstrong\u003e4 weeks of meal schedules\u003c\/strong\u003e--along with a grocery list for the specific week! You need this in your life!\" \n\u003cstrong\u003e--Roxanne\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"A wonderful book for helping prevent or manage CKD. The \n\u003cstrong\u003erecipes are so varied and\u003c\/strong\u003e well thought out that this could be a healthy cookbook for just about anyone!\" \n\u003cstrong\u003e--Connie\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"The recipes were easy to follow and listed all the specs for things renal patients have to watch. I appreciated the variety of dishes and \n\u003cstrong\u003enow I don't feel so overwhelmed\u003c\/strong\u003e about what is okay to eat.\" \n\u003cstrong\u003e--Ann U.\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eYour new kidney-friendly diet made easy with meal plans and flavorful recipes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWhen you've just been diagnosed with stage 1-4 chronic kidney disease, learning to follow diet restrictions can be a challenge. But your meals don't have to be complicated or boring to support your health and slow the disease's progression. Keep it simple and flavorful with the \u003cem\u003eRenal Diet Cookbook for the Newly Diagnosed\u003c\/em\u003e. This practical cookbook equips you with essential info, 4 weekly meal plans, and 100 easy, kidney-healthy recipes to kick-start your renal diet.\u003c\/p\u003e\n\u003cp\u003eFind out how kidney disease works, and learn how diet plays a key role in keeping you healthy and avoiding dialysis. Explore at-a-glance food charts to help you regulate nutrients like sodium, potassium, phosphorus, and protein. All of the book's recipes include nutrition facts, and many can be made in 30 minutes or less--accommodating your busy schedule and helping keep your kidney-friendly diet stress-free.\u003c\/p\u003e\n\u003cp\u003eThe \u003cem\u003eRenal Diet Cookbook for the Newly Diagnosed\u003c\/em\u003e includes: \u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e100+ Satisfying recipes\u003c\/strong\u003e--Enjoy Buckwheat Pancakes, Creamy Broccoli Soup, Lemon Garlic Halibut, Meatloaf with Mushroom Gravy, Strawberry Pie, and much more.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e4 Weekly meal plans\u003c\/strong\u003e--Get started with four weeks of daily menus, complete with shopping lists, snack suggestions, and nutrition facts for every recipe.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e5 Steps to a renal diet\u003c\/strong\u003e--Take your new diet one step at a time in five practical stages, including specific guidance for reading food labels and controlling portions.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eYour proactive plan for your kidneys' health starts now with the \u003cem\u003eRenal Diet Cookbook for the Newly Diagnosed\u003c\/em\u003e.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eZogheib, Susan\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003eSusan Zogheib, MHS, RD, LDN, is a food-and nutrition-communications consultant with over ten years' experience working as a clinical dietitian. As a renal dietitian with DaVita Healthcare Partners, she enjoys helping patients live a healthier lifestyle while battling kidney disease. In her spare time, she enjoys running, cooking, and spending time with family and friends. She currently lives in Philadelphia.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Zogheib, Susan\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Callisto\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e October 24, 2017\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Health \u0026amp; Healing|Low Salt|Health \u0026amp; Fitness|Diseases \u0026amp; Conditions|Genitourinary \u0026amp; STDs|Medical|Nephrology\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Diseases|Diet therapy|Treatment|Kidneys\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781939754202\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e B08VHSKFJPISBN\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781939754202\u003c\/p\u003e","brand":"Callisto","offers":[{"title":"Default Title","offer_id":51085844611350,"sku":"SP-9781939754202","price":21.4,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/spiral_cover_41_d6ce1409-05f8-46a8-a14d-20fbbabc2da3.png?v=1774948284"},{"product_id":"the-elder-scrolls-the-official-cookbook","title":"The Elder Scrolls: The Official Cookbook (Spiral Bound)","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"The Elders Scrolls Cookbook is sure to be the perfect piece to inspire all of my future dinner parties.\" -- \"Unilad\"\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Beautiful\" -- \"Ninja614\"\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"I can't recommend The Elder Scrolls: The Official Cookbook more.\"-- \"Loreseekers Elder Scrolls Online Podcast\"\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"This is absolutely amazing.\"-- \"Tales of Tamriel Podcast\"\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eChelsea Monroe-Cassel\u003c\/b\u003e is the coauthor of the bestseller \n\u003ci\u003eA Feast of Ice and Fire: The Official Game of Thrones Companion Cookbook\u003c\/i\u003e and the author of \n\u003ci\u003eWorld of Warcraft: The Official Cookbook.\u003c\/i\u003e A lifelong artist and fan of fantasy, Chelsea discovered her love of interesting food during a year living abroad in Turkey. Like the literature and fictional settings she loves, Chelsea's work is a synthesis of imagination and historical research. Applying her multifaceted creativity to that passion has led her to a career of transforming imaginary foods into reality. She greatly enjoys foreign languages, treasure hunting, history, and all things related to honey. She and her husband currently live in an old Vermont house with a retired hound and a sturdy Manx cat.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"It's a really really beautiful book.\" -- \"Zero Period Productions\"\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tMy overall top pick here is a video game cookbook because it's fun and I love the Elder Scrolls games, but really any cookbook can make a good gift.-- \" \n\u003ci\u003eIGN\u003c\/i\u003e, Best Father's Day Gift Idea\"\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"My overall top pick here is a video game cookbook because it's fun and I love the Elder Scrolls games, but really any cookbook can make a good gift.\"-- \"IGN, Best Father's Day Gift Idea\"\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eFeast your way through Skyrim, Morrowind, and Tamriel with \u003ci\u003eThe Elder Scrolls: The Official Cookbook\u003c\/i\u003e. \u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003eFeast on all of the delicious dishes found in Skyrim, Morrowind, and all of Tamriel in this beautifully crafted cookbook based on the award-winning Elder Scrolls game series. Immerse yourself in the diverse cuisines of the Nords, Bosmer, Khajit, and beyond with these recipes inspired by food found in the Old Kingdom, across Tamriel, and more. With over sixty delicious recipes for fan-favorite recipes including Apple Cabbage Stew, Sunlight Souffle, Sweetrolls, and more, \n\u003ci\u003eThe Elder Scrolls: The Official Cookbook\u003c\/i\u003e will delight every hungry Dragonborn.\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 04\/01\/2019 (EAN 9781683833987, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eMonroe-Cassel, Chelsea\u003cbr\u003e\n\t\t\t\t\t\t\t\tChelsea Monroe-Cassel is the coauthor of A Feast of Ice and Fire: The Official Game of Thrones Companion Cookbook and the author of World of Warcraft: The Official Cookbook, Hearthstone: Innkeeper's Tavern Cookbook, and The Elder Scrolls: The Official Cookbook. Her work is a synthesis of imagination and historical research. This passion has led her to a career of transforming imaginary foods into reality. She greatly enjoys foreign languages, treasure hunting, history, and all things related to honey.\u003cbr\u003e\u003cbr\u003e\n\u003c\/p\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Monroe-Cassel, Chelsea\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Insight Editions\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e March 26, 2019\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Games \u0026amp; Activities|Role Playing \u0026amp; Fantasy|Cooking|General|Games \u0026amp; Activities|Video \u0026amp; Mobile\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Cooking|Cookbooks\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781683833987\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e B097FCHJG9ISBN\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781683833987\u003c\/p\u003e","brand":"Insight Editions","offers":[{"title":"Default Title","offer_id":51085845037334,"sku":"SP-9781683833987","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781683833987_spiral.png?v=1774948291"},{"product_id":"you-gotta-eat-real-life-strategies-for-feeding-yourself-when-cooking-feels-impossible-by-margaret-eby-spiral-bound","title":"You Gotta Eat: Real-Life Strategies for Feeding Yourself When Cooking Feels Impossible (Spiral Bound)","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eFeatured on NPR's Life Kit\u003cbr\u003eOne of the \u003ci\u003eWashington Post\u003c\/i\u003e's Best Cookbooks of 2024\u003cbr\u003eA \u003ci\u003eForbes Vetted\u003c\/i\u003e Best Cookbook of Fall 2024\u003cbr\u003e\u003c\/b\u003e\n\u003cbr\u003e\"Not only is it an incredibly practical book for times of depression, anxiety, emotional overwhelm, or simply being too busy to even think, but it's written in a tone so kind and calm that I would read it over and over, even if it were about how to change the oil in your car.\"--Linda Holmes, NPR \n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e'It is one of the most generous cookbooks I have ever read. It's revolutionary; it's a relief.\"-- \n\u003ci\u003eWashington Post\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\"Eby's fabulously fun and incredibly informative guide is a treat for cooks wherever they are on the culinary spectrum.\"--John Charles, \n\u003ci\u003eLibrary Journal\u003c\/i\u003e, starred review \n\u003cp\u003e\u003c\/p\u003e\" \n\u003ci\u003eYou Gotta Eat\u003c\/i\u003e feels like the kindest permission slip to let go of guilt around not cooking while also providing good strategies for nourishing yourself when life is hard.\"-- \n\u003ci\u003eSimply Recipes\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\"[Eby] saw the need for a book like this and filled it with empathy, humor, and useful counsel for feeding yourself when you're low, anxious, exhausted, burnt out, or otherwise not at your best.\"--Molly McArdle, \n\u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\"It's a generous book that I can't wait to keep cooking from, no matter my mood.\"--Mallary Santucci, \n\u003ci\u003eEpicurious\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\"If you're finding yourself stressed, falling out of love with the act of cooking, or just needing a bit of a pep talk lately, Eby understands.\"--Emily Ziemski, \n\u003ci\u003eWell + Good\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\"An encouraging, casual cookbook that invites goofing around in the kitchen until tasty dishes can be put on the table.\"--Rachel Jagareski, \n\u003ci\u003eForeword\u003c\/i\u003e starred review \n\u003cp\u003e\u003c\/p\u003e\"Taking into account varying energy levels, budgets, and skill sets, Eby helps readers put a meal on the table no matter the limitations they feel surround them.\"-- \n\u003ci\u003eForbes Vetted \u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eMargaret Eby \u003c\/b\u003eis the deputy food editor for the \n\u003ci\u003ePhiladelphia Inquirer\u003c\/i\u003e. She has written for the \n\u003ci\u003eNew York Review of Books\u003c\/i\u003e, \n\u003ci\u003eRolling Stone\u003c\/i\u003e, \n\u003ci\u003eVanity Fair\u003c\/i\u003e, \n\u003ci\u003eBon Appétit\u003c\/i\u003e, the \n\u003ci\u003eNew Yorker\u003c\/i\u003e, the \n\u003ci\u003eNew York Times\u003c\/i\u003e, and the \n\u003ci\u003eLos Angeles Times\u003c\/i\u003e, among other publications. She is the author of \n\u003ci\u003eSouth Toward Home: Travels in Southern Literature\u003c\/i\u003e (Norton,2015). Margaret completed a certificate program at the International Culinary Center in 2019.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eOne of the \u003ci\u003eWashington Post\u003c\/i\u003e's Best Cookbooks of 2024 \u003c\/b\u003e\u003cp\u003e\u003c\/p\u003e\"It is one of the most generous cookbooks I have ever read. It's revolutionary; it's a relief.\"--\u003ci\u003eWashington Post\u003c\/i\u003e \u003cp\u003e\u003c\/p\u003eA trained chef teaches you how to keep yourself fed--and maybe even enjoy it!--in the face of stress, burnout, and exhaustion.\n\u003cp\u003e\u003c\/p\u003eDelivery is expensive. Eating a spoonful of peanut butter is depressing. You can't imagine having the energy to chop an onion. But somehow, you gotta eat. How does anyone feed themselves under these conditions? \n\u003cp\u003e\u003c\/p\u003ePart cookbook, part pep talk, and part action plan, \n\u003ci\u003eYou Gotta Eat\u003c\/i\u003e offers tips and tactics--plus ten \"do exactly this\" recipes--for making effortless food that's nourishing, tasty, and even a little fun. Choose your current energy level and learn important kitchen hacks such as the following. \n\u003cp\u003e\u003c\/p\u003e\n\u003cbr\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eIf you can open a package\u003c\/b\u003e Turn instant ramen into a feast\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eIf you can assemble a plate\u003c\/b\u003e Make a cheese board fit for a king\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eIf you can press a button\u003c\/b\u003e Whip up perfect eggs in the microwave\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eIf you can wield a knife\u003c\/b\u003e Turn any leftovers into a hearty casserole\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003ePlus dozens more ideas for living deliciously without impossible effort! \n\u003cp\u003e\u003c\/p\u003eWhether you're burned-out, depressed, overscheduled, a new parent, living away from home for the first time, or some combination of the above, let food editor, classically trained chef, and nacho enthusiast Margaret Eby show you how to make your eating experience easier--and better--in every way.\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eForeword\u003c\/span\u003e 08\/14\/2024 (EAN 9781683694427, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 11\/01\/2024 pg. 96 (EAN 9781683694427, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Eby, Margaret\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Quirk Books\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e November 19, 2024\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Methods|Quick \u0026amp; Easy|Health \u0026amp; Fitness|Mental Health|Self-Help|Personal Growth|Happiness\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Quick and easy cooking|Cookbooks\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781683694427\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e 1637999275ISBN\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781683694427\u003c\/p\u003e","brand":"Quirk Books","offers":[{"title":"Default Title","offer_id":51085845102870,"sku":"SP-9781683694427","price":29.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781683694427_spiral.png?v=1774948292"},{"product_id":"di-an-the-salty-sour-sweet-and-spicy-flavors-of-vietnamese-cooking-with-twaydabae-a-cookbook-spiral-bound-tue-nguyen","title":"Di an: The Salty, Sour, Sweet and Spicy Flavors of Vietnamese Cooking with Twaydabae (a Cookbook) (Spiral Bound)","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\" \n\u003ci\u003eDi An\u003c\/i\u003e is a tasty adventure that brings a fresh, modern take on traditional Vietnamese cuisine. Dish after dish, it's all hits and no misses.\"--Adrian Per, film director\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\" \n\u003ci\u003eDi An\u003c\/i\u003e is a true gem to authentic Vietnamese culture. As a fellow Viet, I am so proud and thankful for Tue sharing all of Vietnam's goodness with the world (we have so many delicious dishes other than pho, lol). I can't wait to try each and every recipe!\"--Karrueche Tran, actress\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Nguyen has already proven that a lot of people want to learn about Vietnamese food from her; with DI AN, she's making her mark on the establishment.\" \n\u003cb\u003e--\u003ci\u003eEater\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tTue Nguyen, a.k.a. @TwayDaBae, is a Vietnamese chef, included in \n\u003ci\u003eForbes\u003c\/i\u003e's 30 Under 30 for Food and Drink in 2025, and one of the fastest rising stars in the culinary space. Since graduating from culinary school and beginning her content creation journey, she has showcased her skills through sold-out pop-ups in Los Angeles and New York City, which led to her partnering with Hwood Group to open her first restaurant, DiDi, in Los Angeles. She can be seen as the current host of \n\u003ci\u003eMaking it Big\u003c\/i\u003e on \n\u003ci\u003eBuzzFeed\u003c\/i\u003e's food network \n\u003ci\u003eTasty\u003c\/i\u003e and as the host of \n\u003ci\u003ePeople\u003c\/i\u003e's first digital food show, \n\u003ci\u003eCeleb Eats\u003c\/i\u003e. Tue has been featured in publications such as the \n\u003ci\u003eLos Angeles Times\u003c\/i\u003e, \n\u003ci\u003eThrillist\u003c\/i\u003e, \n\u003ci\u003eThe Hollywood Reporter\u003c\/i\u003e, \n\u003ci\u003eGood Morning America\u003c\/i\u003e, \n\u003ci\u003eELLE\u003c\/i\u003e, \n\u003ci\u003ePeople\u003c\/i\u003e, \n\u003ci\u003eVICE\u003c\/i\u003e, ABC News, and more. She lives in Los Angeles.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"In this new world of overnight success stories in the food world, it would be so easy to just rest on your laurels and milk it, but from the moment I saw Tue on my phone to meeting her in person and then getting to know her as a friend, I've seen her always go above and beyond. She could have easily just taken the easy route, but she has kept challenging herself and the food industry by not only pushing the realms of what it means to be an influencer but also deciding to become a restaurateur, a travel guide, an entrepreneur, a representative of Vietnamese culture, and now an author. NBD lol. I know the recipes are gonna be great, as I've been fortunate to taste her food, and I am so excited to see the world get more of my little sis TwaydaBae!\"--Roy Choi\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Tue does a beautiful job of sharing her culture and story through her cooking. This cookbook is stunning, and her recipes are thoughtful and flavorful. It is a must-have if you want to incorporate bold yet delicious Vietnamese dishes into your repertoire!\"--Kylie Sakaida, Nutrition by Kylie\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Tue does a beautiful job of sharing the Vietnamese culinary culture and finding new ways to drive it forward. \n\u003ci\u003eDi An\u003c\/i\u003e is a pleasure to read and learn from, while leaving you hungry for more.\"--Andy Nguyen, Trill Burgers\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"With \n\u003ci\u003eDi An\u003c\/i\u003e, Tue will hold your hand and guide you through to demystify Vietnamese cooking. From beloved classics such as Shaking Beef to the viral fried rice that brought her fame, the recipes are vibrant, fun, and spicy--just like @TwayDaBae, as seen on social media.\"--Rie McClenny, food content creator and author of \n\u003ci\u003eMake It Japanese\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\" \n\u003ci\u003eDi An \u003c\/i\u003eis not just any cookbook; this is a window into Tue's love for food and is something I can't take my eyes off of. Tue has a talent for teaching traditional recipes in a way a beginner would be able to easily digest. Seeing her love for her culture and heritage has in turn given me such pride in mine as well.\"--thuy, singer-songwriter\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Tue is a culinary force whose evolution I've been honored to witness as a friend and collaborator over the years. Her debut cookbook, \n\u003ci\u003eDi An\u003c\/i\u003e, is as dynamic, soulful, and fiery as she is, and I can't wait for the world to discover her bold flavors and story of resilience.\"--Jing Gao, founder of Fly By Jing and author of \n\u003ci\u003eThe Book of Sichuan Chili Crisp\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Keep this book around for midweek dinner ideas or a full blueprint for every dish you might want at your next dinner party.\" \n\u003cb\u003e--Named a \u003c\/b\u003e\n\u003cb\u003e\u003ci\u003eLos Angeles Times\u003c\/i\u003e Best Cookbook of 2024\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eNAMED ONE OF THE BEST COOKBOOKS OF THE YEAR: \u003c\/b\u003e\n\u003cb\u003e\u003ci\u003eThe New York Times\u003c\/i\u003e, \u003c\/b\u003e\n\u003cb\u003e\u003ci\u003eEsquire\u003c\/i\u003e\u003c\/b\u003e\n\u003cb\u003e, \u003c\/b\u003e\n\u003cb\u003e\u003ci\u003e \u003c\/i\u003eand \u003ci\u003eLos Angeles Times * \u003c\/i\u003eONE OF THE BEST COOKBOOKS OF FALL: \u003ci\u003eDelish\u003c\/i\u003e\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003e\u003cb\u003e\u003cb\u003eDiscover and enjoy the delicious, vibrant flavors of Vietnamese cuisine with these authentic and modern recipes perfect for every home cook from social media star and acclaimed chef Tue Nguyen a.k.a. @TwayDaBae.\u003c\/b\u003e\u003c\/b\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003ePopular social media super-chef Tue Nguyen (better known to many as @TwayDaBae) moved to the US with her family from Vietnam at the age of eight. When she realized she wanted to pursue a career in food, her parents didn't support her choice, despite her mother being a wonderful cook and the inspiration behind many of Tue's recipes. Still, Tue went to culinary school to pursue her dreams. Since then, she's been featured in major publications like \n\u003ci\u003ePeople\u003c\/i\u003e, and her new restaurant, Didi in West Hollywood, has been covered by the \n\u003ci\u003eLos Angeles Times\u003c\/i\u003e, \n\u003ci\u003eLA Weekly\u003c\/i\u003e, \n\u003ci\u003eThe Infatuation\u003c\/i\u003e, \n\u003ci\u003eEater\u003c\/i\u003e, and more. \n\u003cp\u003e\u003c\/p\u003eTue honors food and culture in everything she does, and \n\u003ci\u003eDi An\u003c\/i\u003e exemplifies that with its authentic salty, sour, sweet, and spicy recipes, many of which have been simplified for modern cooks. You'll still find the bold flavors of lemongrass, garlic, shallots, chili peppers, and of course, fish sauce, but presented in a way that even beginner home cooks will be able to cook and enjoy at home. Just like Tue's content for her growing legions of Instagram and TikTok fans, her cookbook is an invitation to share the love she has for her recipes including: \n\u003cbr\u003e\n\u003cul\u003e\n\u003cli\u003eShaking Beef\u003c\/li\u003e\n\u003cli\u003eBraised Catfish\u003c\/li\u003e\n\u003cli\u003eLemongrass Chili Oil Noodles\u003c\/li\u003e\n\u003cli\u003eFish Sauce Wings\u003c\/li\u003e\n\u003cli\u003eBo Kho \"Birria\" Tacos\u003c\/li\u003e\n\u003cli\u003eBitter Melon Soup\u003c\/li\u003e\n\u003cli\u003eSpicy Beef Noodles\u003c\/li\u003e\n\u003cli\u003ePho\u003c\/li\u003e\n\u003cli\u003eAnd more!\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003eIn addition to delicious recipes, you'll find tips and tricks on entertaining, making the perfect essential sauces and condiments, and so much more to elevate even the most beginner home chef's cooking.\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eNguyen, Tue\u003cbr\u003e\n\t\t\t\t\t\t\t\tTue Nguyen, a.k.a. @TwayDaBae, is a Vietnamese chef, included in \n\u003ci\u003eForbes\u003c\/i\u003e's 30 Under 30 for Food and Drink in 2025, and one of the fastest rising stars in the culinary space. Since graduating from culinary school and beginning her content creation journey, she has showcased her skills through sold-out pop-ups in Los Angeles and New York City, which led to her partnering with Hwood Group to open her first restaurant, DiDi, in Los Angeles. She can be seen as the current host of \n\u003ci\u003eMaking it Big\u003c\/i\u003e on \n\u003ci\u003eBuzzFeed\u003c\/i\u003e's food network \n\u003ci\u003eTasty\u003c\/i\u003e and as the host of \n\u003ci\u003ePeople\u003c\/i\u003e's first digital food show, \n\u003ci\u003eCeleb Eats\u003c\/i\u003e. Tue has been featured in publications such as the \n\u003ci\u003eLos Angeles Times\u003c\/i\u003e, \n\u003ci\u003eThrillist\u003c\/i\u003e, \n\u003ci\u003eThe Hollywood Reporter\u003c\/i\u003e, \n\u003ci\u003eGood Morning America\u003c\/i\u003e, \n\u003ci\u003eELLE\u003c\/i\u003e, \n\u003ci\u003ePeople\u003c\/i\u003e, \n\u003ci\u003eVICE\u003c\/i\u003e, ABC News, and more. 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She currently maintains a private practice via telenutrition, specializing in chronic pain and its associated conditions. She lives in New Jersey, where she spends a lot of time drinking tea and cooking meals for her husband and four children\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"How refreshing is it to hear the natural approach to healing, from someone with whom the art of healing comes naturally? For the countless many suffering with fibromyalgia, this book is the start of your journey, and Bonnie is your ultimate guide!\" \n\u003cstrong\u003e--Andrew M. Sharobeem, DO, Rheumatologist\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Fibromyalgia is a challenging illness to treat and understand, leaving many patients feeling hopeless. This book provides hope, in the form of delicious and easy-to-make recipes. The combination of Bonnie's personal and professional experience with this illness provides the readers with a clear path toward symptom management.\" \n\u003cstrong\u003e--Ana Reisdorf, MS, RD, Author of \u003cem\u003eAnti-Inflammatory Diet One Pot Meals\u003c\/em\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"This book is phenomenal! Not only will you get Bonnie Nasar's expertise on which foods alleviate fibromyalgia, you will also get easy, delicious recipes. I am looking forward to recommending this book to all my clients. It is not only for people suffering with fibromyalgia. This book is for all.\" \n\u003cstrong\u003e--Laura Shammah MS, RDN\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFight fibro the natural way with delicious anti-inflammatory meals in 30 minutes or less\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eSupporting your body with nourishing food has a real impact on your health--but when your fibromyalgia symptoms flare up, it's hard to find the time or energy to cook. \u003ci\u003eThe 30-Minute Fibromyalgia Cookbook\u003c\/i\u003e is packed with quick, tasty anti-inflammatory recipes that can help you manage fibromyalgia naturally--and give you time and energy to spare.\u003c\/p\u003e\n\u003cp\u003eFind up-to-date info on how to soothe fibro symptoms like pain, lethargy, and indigestion by offering your body the right nutrients. The curated ingredients in this cookbook include nutritious and flavorful fruits, vegetables, lean proteins, and unsaturated fats. No-fuss 30-minute recipes make it easy to reduce foods that may aggravate your fibromyalgia symptoms.\u003c\/p\u003e\n\u003cp\u003eThe \u003ci\u003eThe 30-Minute Fibromyalgia Cookbook\u003c\/i\u003e includes: \u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003e30-Minute meals\u003c\/b\u003e--No matter your cooking skills, you can make any of these fibromyalgia-friendly gourmet-style recipes in a half hour or less--including prep and cooking time.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003e75+ Satisfying recipes\u003c\/b\u003e--Dig in any time of day with recipes for Chai-Spiced Quinoa Breakfast Bowl, Broccoli with Vegan \"Cheddar\" Sauce, Ginger-Soy Ahi Tuna Steak, Grilled Steak Salad, Pumpkin Cookies, and more.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eShortcuts and tips\u003c\/b\u003e--Discover kitchen shortcuts that can save you time, along with lists of handy tools and pantry staples to keep on hand for quicker prep.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eDe-stress and begin finding relief while eating well with \u003ci\u003eThe 30-Minute Fibromyalgia Cookbook\u003c\/i\u003e.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eNasar, Bonnie, Rdn\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eBONNIE NASAR, RDN, \u003c\/b\u003e has been a registered dietitian for more than 20 years. She currently maintains a private practice via telenutrition, specializing in chronic pain and its associated conditions. She lives in New Jersey, where she spends a lot of time drinking tea and cooking meals for her husband and four children.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Nasar, Bonnie, Rdn\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Callisto\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e September 08, 2020\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Health \u0026amp; Healing|General|Health \u0026amp; Fitness|Diet \u0026amp; Nutrition|General|Health \u0026amp; Fitness|Diseases \u0026amp; Conditions|Immune \u0026amp; Autoimmune\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Fibromyalgia|Diet therapy|Quick and easy cooking|Cookbooks\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781647396862\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e B0B7QMPXJLISBN\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781647396862\u003c\/p\u003e","brand":"Callisto","offers":[{"title":"Default Title","offer_id":51085845627158,"sku":"SP-9781647396862","price":26.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781647396862_spiral.png?v=1774948299"},{"product_id":"the-easy-baked-donut-cookbook-60-sweet-and-savory-recipes-for-your-oven-and-mini-donut-maker-spiral-bound-sara-mellas","title":"The Easy Baked Donut Cookbook: 60 Sweet and Savory Recipes for Your Oven and Mini Donut Maker (Spiral Bound)","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eSARA MELLAS\u003c\/b\u003e is a Nashville-based culinary creative working as a recipe developer, author, and food stylist. 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From sugared or sprinkled to frosted or filled, donuts are sure to satisfy your sweet tooth and sweeten your day. The best part is you don't need to fuss with frying to whip up these fun, flavorful treats at home. The \u003cem\u003eEasy Baked Donut Cookbook\u003c\/em\u003e shows you how mouthwatering-and mess-free-donuts can be right from your oven or donut maker, providing plenty of tried-and-true tricks and tasty recipes for beautifully baked donuts, donut holes, mini donuts, and more. \u003c\/p\u003e\n\u003cp\u003eFrom sweet staples, such as Old-Fashioned Cake Donuts to creative savory bakes like Jalapeno-Cheddar Cornbread Donuts, this donut cookbook serves you dozens of delightfully simple recipes to match every craving, along with perfectly paired frostings, glazes, and toppings. \u003c\/p\u003e\n\u003cp\u003eThe \u003cem\u003eEasy Baked Donut Cookbook\u003c\/em\u003e includes: \u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e(Do)nuts and bolts\u003c\/strong\u003e-Learn the ins and outs of baking with foolproof advice on mastering measurements, knowing your oven, time-saving shortcuts, and tons of troubleshooting tips.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTime to make the donuts\u003c\/strong\u003e-This donut cookbook offers dozens of step-by-step recipes for cake and yeasted donuts-including holiday-ready Gingerbread Donuts, and even drool-worthy Doggie Donuts for your pup!\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHole new world\u003c\/strong\u003e-You'll find donuts for every season and reason in this donut cookbook with easy recipes for donut holes, pops, and other donut-inspired desserts, like Coffee and Donuts Trifle and Quick and Easy Beignets. \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eFrom classic Old-Fashion Donuts to dunk in your morning coffee to fun Pizza Donuts your kids will love, Easy Baked Donut Cookbook has everything you need to whip up bakery-worthy baked donuts-no fryer required. \u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eMellas, Sara\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSARA MELLAS\u003c\/b\u003e is a Nashville-based culinary creative working as a recipe developer, author, and food stylist. 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She is the author of several books, including \n\u003ci\u003eHealthy Cocktails\u003c\/i\u003e and \n\u003ci\u003eAir Frying for Everyone\u003c\/i\u003e. Her articles have been published in outlets such as \n\u003ci\u003eEater, \u003c\/i\u003e\n\u003ci\u003eMichelin Guide\u003c\/i\u003e, VICE, and Narratively.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eFeast on delicacies unique to the Earth Kingdom, Water Tribe, Air Nomads, and the Fire Nation with the \u003ci\u003eAvatar: The Last Airbender: The Official Cookbook.\u003c\/i\u003e\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003eFrom the shores of Kyoshi Island to the crowded streets of Ba Sing Se, this official cookbook collects signature dishes from all four nations, like vegetarian plates of the Air Nomads, fiery entrees from the Fire Nation, seafood from the North and South Poles, and delectable cuisine from the Earth Kingdom. \n\u003cp\u003e\u003c\/p\u003eFeaturing enticing color photography, step-by-step instructions, and tips for adapting dishes to specific diets, this book includes sixty authentic food and beverage recipes inspired by the beloved series. 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When I first started baking sourdough, I read 4 books, saw dozens of videos about it, read many blogs, and got advice from several baking friends. I feel like all that knowledge I gained from all these sources is brilliantly condensed into the first 2 chapters of this book. It is a very easy read, and looking back, I wish this book has been available when I first started baking sourdough. \" -- \n\u003cstrong\u003eMichelle\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Highly recommend this book. Wonderful for beginners. I have been baking bread for years but sourdough is new to me. I found this book very helpful and there are tons of recipes!\" -- \n\u003cstrong\u003eR.\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"I've wanted to learn how to make sourdough starter at home for years, and never managed to carve out the time to do it. I found this book inspiring and creative, reassuring, and honestly fun. The author has such an enthusiastic and 'you-can-do-it' attitude that I really think anyone can succeed with the process of creating a starter and making good bread.\" -- \n\u003cstrong\u003eAnnie\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"What a great guide to anything sourdough. Approachable and comprehensive, it is a great book for any level sour dough enthusiast. No longwinded life stories nor unnecessary inspirational memories. Delicious, step-by-step recipe galore. First recipe I tried was the Cheddar Thyme bread. No kidding, it did disappear in minutes.\" -- \n\u003cstrong\u003eAneta\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eERIC RUSCH\u003c\/b\u003e is passionate about making home bread baking (and especially sourdough home bread baking) as accessible as possible to as many people as possible through introductory-level how-to videos on the website, Breadtopia.com. \n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eMELISSA JOHNSON\u003c\/b\u003e writes recipes and experiments with sourdough baking techniques for Breadtopia. She holds a BA in social studies from Harvard University, where she focused on cultural studies and media.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\u003cb\u003eGive your sourdough a healthy start--a sourdough cookbook from the creator of Breadtopia\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eSourdough bread is iconic for its crispy crust, airy and springy crumb, and unique tangy flavor--and it all begins with a fermented, yeasty concoction called a starter. While the process may seem extensive, \u003ci\u003eThe Sourdough Cookbook for Beginners\u003c\/i\u003e, brought to you by the owner and creator of Breadtopia, will show you how easy it can be to whip up a delicious array of artisanal sourdough breads with just a few ingredients, simple tools, and a little bit of patience.\u003c\/p\u003e\n\u003cp\u003eThis sourdough cookbook pairs simple instructions with tutorial photos, covering the first 6 days of bringing your starter to life and helping it thrive. Explore the science of how sourdough starters make bread rise along with how to prep your kitchen, plus tips and tricks you may have seen on Breadtopia. Then, try your hand at dozens of crusty artisan-style breads, flavored pan loaves, pastry, pizza, and even unique baked goods you can make with the leftover starter!\u003c\/p\u003e\n\u003cp\u003eThis sourdough cookbook includes: \u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eFresh start\u003c\/b\u003e--With advice straight from Breadtopia, explore a walkthrough of making, feeding, storing, and reactivating starters, as well as what factors can influence fermentation and flavor.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eKnead-to-know\u003c\/b\u003e--This sourdough cookbook provides a complete walkthrough of bread baking, plus beginner recipes, a handy glossary, and troubleshooting tips for every step.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eOn the rise\u003c\/b\u003e--The recipes in this sourdough cookbook, including some of the best from Breadtopia, progress from a Basic No-Knead bread to a more difficult Chocolate Babka so you can expand your skills as you go.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eEnjoy the sweet smell of sourdough success with the \u003ci\u003eThe Sourdough Cookbook for Beginners\u003c\/i\u003e.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eRusch, Eric\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eERIC RUSCH\u003c\/b\u003e is passionate about making home bread baking (and especially sourdough home bread baking) as accessible as possible to as many people as possible through introductory-level how-to videos on the website, Breadtopia.com.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eJohnson, Melissa\u003cbr\u003e\n\u003cp\u003e\u003cb\u003eMELISSA JOHNSON\u003c\/b\u003e writes recipes and experiments with sourdough baking techniques for Breadtopia. She holds a BA in social studies from Harvard University, where she focused on cultural studies and media.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Rusch, Eric\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Callisto\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e August 11, 2020\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Courses \u0026amp; Dishes|Bread|Cooking|Methods|Baking\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781646118106\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e B0C4V3B1FLISBN\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781646118106\u003c\/p\u003e","brand":"Callisto","offers":[{"title":"Default Title","offer_id":51085845790998,"sku":"SP-9781646118106","price":27.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781646118106_1753839332640.jpg?v=1774948301"},{"product_id":"essential-fondue-cookbook-75-decadent-recipes-to-delight-and-entertain","title":"Essential Fondue Cookbook: 75 Decadent Recipes to Delight and Entertain (Spiral Bound)","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eErin Harris\u003c\/b\u003e is a chef, cheese specialist (CCP), and food writer. You can find her leading curated cheese tastings and cooking classes, teaching budding turophiles, and hosting industry cheese nights at her home in Toronto, Canada.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\" \n\u003cstrong\u003eErin's first cookbook packs a PUNCH!\u003c\/strong\u003e With \n\u003cstrong\u003ecountless tasty recipes and tons of helpful DIY tips\u003c\/strong\u003e, I'll definitely turn to this anytime I need inspiration for my next fondue-filled affair.\" \n\u003cstrong\u003e--Madison Trapkin, Editor-in-Chief of Culture Magazine\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Warning: do not read this book if you're hungry. Or if you are, make sure you've dusted off your fondue pot and are ready to dig into Erin's \n\u003cstrong\u003ebubbly, oozy, delectable, globally inspired recipes\u003c\/strong\u003e. Erin's warm and breezy writing style was as welcoming as the aroma of warm cheese melting nearby.\" \n\u003cstrong\u003e--Laura Werlin, Cheese Writer and Author\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"All the 'fondues and don'ts' that you will ever need to know! Whatever your knowledge of fondue was before, prepare for it to be cracked wide open with history, tips, and recipes from around the world. Maybe I came for the cheese, but I stayed for so much more. What could feel intimidating to some is made easy by Erin Harris.\" \n\u003cstrong\u003e--Danielle Finestone, Founder TO Foodies\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDiscover 75 recipes fondue for easy-cheesy party fun!\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eNothing beats a dinner party centered around a bubbling pot of delectable, melted goodness. The \u003cem\u003eEssential Fondue Cookbook\u003c\/em\u003e is your guide to a communal feast that unites different cultures and flavors, offering countless ways to indulge in a delicious life.\u003c\/p\u003e\n\u003cp\u003eStart by learning all the important tips for throwing a fondue gathering--from how to pick the right fondue pot to how to select the dip that goes with your meal. 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His cooking incorporates straightforward methods, fresh ingredients, and unique flavors that draw family and friends together to enjoy great food and company. Visit him online at ChrisToy.net or on his YouTube cooking channel.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Chris Toy is an absolute delight, whether in the classroom, in the kitchen, or organizing an event. An experienced educator, Chris is able to teach his skills in a clear and concise way and elaborate on the recipes with a glimpse in to the traditions that complement the foods. One of our most beloved instructors at the Schoodic Arts Festival for many years, Chris has students from all over the region, and they follow him wherever he teaches. 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Great for weeknights, perfect for dinner parties!\" \n\u003cstrong\u003e--Louisa Edgerton, Manager at Now You're Cooking\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eRecreate your favorite Chinese takeout meals at home\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eNow you can capture the flavors of Chinatown in your own kitchen. This Chinese cookbook makes it quick and easy to prepare Chinese takeout favorites at home with beginner-friendly recipes that anyone can master.\u003c\/p\u003e\n\u003cp\u003eFrom appetizers to desserts and everything in between, learn how to make classics like Egg Rolls, Hot and Sour Soup, Orange Chicken, Kung Pao Beef, Shrimp Lo Mein, and Sweet Egg Custard Dessert. These step-by-step recipes use simple, affordable, everyday ingredients you can find at most grocery stores and don't require lengthy prep work or complicated cooking techniques.\u003c\/p\u003e\n\u003cp\u003eThis Chinese cookbook includes: \u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eAn intro to Chinese cooking\u003c\/b\u003e--Unlock the flavors of China with detailed information about regional flavor bases, essential ingredients and equipment lists, and tips for making Chinese cooking easy.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eHome takeout menus\u003c\/b\u003e--Explore convenient pre-planned menus for DIY Dim Sum, a Chinese New Year Feast, Sichuan Night, Classic Cantonese Takeout, and Vegetarian and Vegan Takeout.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eRecipe tips and labels\u003c\/b\u003e--Find weeknight-friendly recipes quickly with labels for dishes that take 30 minutes or less to prepare, plus recipe-specific suggestions for taking your culinary creations to the next level.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eMake authentic, restaurant-quality Chinese meals in the comfort of your own kitchen with help from the \u003ci\u003eEasy Chinese Cookbook\u003c\/i\u003e.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eToy, Chris\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eCHRIS TOY\u003c\/b\u003e has been teaching Asian cooking for more than 30 years. His cooking incorporates straightforward methods, fresh ingredients, and unique flavors that draw family and friends together to enjoy great food and company. Visit him online at ChrisToy.net or on his YouTube cooking channel.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Toy, Chris\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Callisto\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e May 05, 2020\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Regional \u0026amp; Cultural|Chinese|Cooking|Regional \u0026amp; Cultural|Asian|Cooking|Methods|Quick \u0026amp; Easy\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Cooking, Chinese|Quick and easy cooking|Cookbooks\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781646115877\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e B08YGXQXBBISBN\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781646115877\u003c\/p\u003e","brand":"Callisto","offers":[{"title":"Default Title","offer_id":51085846216982,"sku":"SP-9781646115877","price":26.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781646115877_1753771430449.jpg?v=1774948305"},{"product_id":"gluten-free-dairy-free-cookbook-100-satisfying-family-friendly-recipes-with-exclusive-bookmark","title":"Gluten-Free Dairy-Free Cookbook: 100 Satisfying, Family-Friendly Recipes (Spiral Bound)","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"For those looking to kick their healthy kitchen creations up a notch--without any extra hassle or prep work--Danielle's latest cookbook is a must-have. She \n\u003cstrong\u003emakes ditching dairy and gluten not only easy, but utterly delicious\u003c\/strong\u003e as well!\" \n\u003cstrong\u003e--Madeline Given, NC, certified holistic nutritionist at MadelineNutrition.com, and cookbook author\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"This is the best cookbook and guide for gluten-free and dairy-free living! You get an entire guide filled with information on how to create your own gluten-free, dairy-free kitchen! Everyone knows that when going through any diet lifestyle change having resources makes the transition so much easier-- \n\u003cem\u003eThe Gluten-Free Dairy-Free Cookbook\u003c\/em\u003e is a staple for this lifestyle! Danielle's recipes are so easy to follow, and she even offers tips to alter the recipe to your liking. 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Easy-to-follow recipes, along with fun jokes and recipe ratings, make it more of an activity book for kids--with amazing deserts as the end product! This book ensures kids will be successful in the kitchen, building confidence and pride, while producing tasty treats for the whole family. As a mom of twin 8-year old boys, I highly recommend this book for the junior chefs in your life.\" \n\u003cstrong\u003e--Lori Kirsten, doctor of physical therapy and mom of 2 aspiring little chefs\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Charity Mathews makes baking with kids a blast for adults and little ones alike. What can often times seem like a daunting, messy task becomes an inspiring, yummy experience where kids take the lead in the kitchen. The results aren't just tasty baked treats, but a new appreciation for their own abilities and the work that goes into cooking food. 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Charity Mathews has hit another home run with her latest book.\" \n\u003cstrong\u003e--Leigh Fickling, Type 1 diabetes mom\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eKids baking is a piece of cake with this colorful kids' cookbook for ages 4 to 8\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eBaking for kids can be so exciting! \u003ci\u003eKid Chef Junior Bakes\u003c\/i\u003e continues the tradition of every previous \u003ci\u003eKid Chef\u003c\/i\u003e cookbook and \u003ci\u003eKid Chef Bakes\u003c\/i\u003e cookbook, with recipes that hit the sweet spot between fun, easy, and truly tasty. With step-by-step instructions and large text that's easy to read, this baking cookbook for kids will get kids baking in no time. 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