{"title":"Cultural Cuisine Books","description":"","products":[{"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":"unearthing-joy-a-guide-to-culturally-and-historically-responsive-curriculum-and-instruction-spiral-bound-gholdy-muhammad","title":"Unearthing Joy: A Guide to Culturally and Historically Responsive Curriculum and Instruction (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\u003eCommendation Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Hallelujah! Gholdy Muhammad has elevated the conversation about the education of Black and Brown children from detailing their deficits and sterilizing their instruction to creating curriculum that generates joy and genius--for all students, teachers, communities, and ourselves. Her own joy is palpable. She reminds us that we cannot 'harvest joy and genius' without attending to justice. This work does it all. Hers is a call to embrace our full humanity--in classrooms and in the world.\" \n\u003cbr\u003e\n\u003cb\u003e--Lisa Delpit, Felton G. Clark Distinguished Professor of Education at Southern University, emeritus, and author of \u003ci\u003eOther People's Children: Cultural Conflict in the Classroom\u003c\/i\u003e\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003ci\u003e\"\u003c\/i\u003eIt is a privilege to spend time inside the beautiful mind of Dr. Muhammad. \n\u003ci\u003eUnearthing Joy\u003c\/i\u003e is a continuation of her unparalleled, pedagogical phenomenon, \n\u003ci\u003eCultivating Genius.\u003c\/i\u003e She disperses literature, poetry, and classic song lyrics throughout this masterpiece that speaks to her passion for educating, nurturing, and tilling and watering the souls of our babies--the 'revolutionary petunias' and the beautiful 'Black orchids' who she loves so deeply.\" \n\u003cbr\u003e\n\u003cb\u003e--Derrick Barnes, National Book Award Finalist for \u003ci\u003eVictory. Stand\u003c\/i\u003e!, and \u003ci\u003eNewbery Honor \u003c\/i\u003ewinner for\u003ci\u003e Crown: An Ode to the Fresh Cut\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003ci\u003e\"Unearthing Joy\u003c\/i\u003e is THE most important book for educators in a climate that has betrayed the essence of teaching and learning. Through poignant insights, inspirational images, brilliant analysis, and practical examples, Gholdy welcomes us all to replenish the well that springs forth learning. This is a must-have book!!!\" \n\u003cbr\u003e\n\u003cb\u003e--Christopher Emdin, author of \u003ci\u003eFor White Folks Who Teach in the Hood... and the Rest of Y'all Too: Reality Pedagogy and Urban Education\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003ci\u003e\"\u003c\/i\u003eBrilliant. Beautiful. Humanizing. Joyful. These words describe Muhammad's \n\u003ci\u003eUnearthing Joy, \u003c\/i\u003ea book that asks us to locate joy at the center of teaching and learning because stories matter, human lives matter, and the literacies of Black students matter. This book \n\u003ci\u003eis\u003c\/i\u003e \"culturally and historically responsive\" theory and practice. Sheer genius!\" \n\u003cbr\u003e\n\u003cb\u003e--Valerie Kinloch, Renée and Richard Goldman Endowed Dean of the School of Education at the University of Pittsburgh; President of the National Council of Teachers of English\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\" \n\u003ci\u003eUnearthing Joy\u003c\/i\u003e is a celebration of life in the classroom through pedagogy, curriculum, and the power of the arts. As only Gholdy can do, she presents a breathtaking merging of history, theory, and practice that creates the conditions for joy to blossom and flourish, not only in our schools, but also in our everyday lives. Her book is an instant classic that will be read for years to come.\" \n\u003cbr\u003e\n\u003cb\u003e--Yolanda Sealey-Ruiz, Professor of English Education, Teachers College, Columbia University; author of \u003ci\u003eLove from the Vortex \u0026amp; Other Poems\u003c\/i\u003e and \u003ci\u003eThe Peace Chronicles\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Everything we need to tap into the greatest sense of our humanity can be found in this book. Drawing upon the brilliance of the ancestors to inform her own genius, Gholdy creates the melody for (re)imagining curriculum, instruction, and ourselves to cultivate educational spaces where all children thrive. \n\u003ci\u003eUnearthing Joy\u003c\/i\u003e is a clarion call for justice-centered, intellectually engaging teaching that is guided by love and joy.\" \n\u003cbr\u003e\n\u003cb\u003e--Sonja Cherry-Paul, founder of Red Clay Educators; author of \u003ci\u003eBreathing New Life Into Book Clubs: A Practical Guide for Teachers \u003c\/i\u003eand adapter of \u003ci\u003eStamped (For Kids): Racism, Antiracism, and You\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Gholdy Muhammad has delivered an essential gift to all of us who care deeply about the importance of revealing brilliance in every child. She presents a fascinating cultural history, as well as an interactive guidebook that revolutionizes how we embolden children. \n\u003ci\u003eUnearthing Joy\u003c\/i\u003e is a roadmap for celebrating the inherent worth in each student, and an indispensable treasure.\" \n\u003cbr\u003e\n\u003cb\u003e--Andrea Davis Pinkney, \u003c\/b\u003e\n\u003cb\u003e\u003ci\u003eNew York Times\u003c\/i\u003e\u003c\/b\u003e\n\u003cb\u003ebestselling author of\u003c\/b\u003e\n\u003cb\u003e\u003ci\u003eBecause of You, John Lewis\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"In \n\u003ci\u003eUnearthing Joy, \u003c\/i\u003eDr. Muhammad pushes educators into the next (and often, forgotten) steps of liberation--the pathways to joy and love. While most educators merely critique various forms of oppression, she teaches us how to use ancestral and community knowledge to complete all aspects of our humanity in schools. Without joy and love, humanity cannot exist, and schools cannot truly be spaces of liberation and justice.\" \n\u003cbr\u003e\n\u003cb\u003e--Muhammad Khalifa, Professor of Educational Administration, \u003c\/b\u003e\n\u003cb\u003eThe Ohio State University; author of \u003ci\u003eCulturally Responsive School Leadership\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\" \n\u003ci\u003eUnearthing Joy\u003c\/i\u003e is revolutionary and revolution at the same time. If you want to (re)member the spirit and purpose of your work, read this book. It is layered with joy, wisdom, and practical ideas for creating the kind of curriculum that will not only save education, but also save those who teach, learn, and lead. Dr. Muhammad's clear-eyed framework will make you exhale anything that does not see the genius in Black and Brown children, and breathe in love and joy. Asè.\" \n\u003cbr\u003e\n\u003cb\u003e--Cynthia B. Dillard, Dean and Professor, Seattle University College of Education; author of \u003ci\u003eThe Spirit of Our Work: Black Women Teachers (Re)member\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Our children need every single word of \n\u003ci\u003eUnearthing Joy\u003c\/i\u003e. What Gholdy has created is a gift to our field that will inspire us all. You can't read this book without smiling, feeling loved, and unearthing your joy for teaching. Gholdy has done it again! She is the curriculum scholar of our time. She is in a lane by herself, and we all need to get behind her and follow because not only will our classrooms be better for it, but our world will be, too. In the words of Stevie Wonder, she is education's 'Golden Lady.'\" \n\u003cbr\u003e\n\u003cb\u003e--Bettina L. Love, author of \u003ci\u003eWe Want to Do More Than Survive: Abolitionist Teaching and the Pursuit of Educational Freedom\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003ci\u003e\"Unearthing Joy\u003c\/i\u003e is so much more than a book \n\u003ci\u003eabout\u003c\/i\u003e what can happen in classrooms. It is a revolutionary call to action, as well as a text for healing and enriching the lives of its readers. From layered playlists to actionable examples, it is a revelation. Written from a place of deeply felt love for the possibilities in classrooms, Gholdy Muhammad's latest book demands that we sink our hands deep into the loam of pedagogy and start planting for a joyful harvest.\" \n\u003cbr\u003e\n\u003cb\u003e --Antero Garcia, Associate Professor, Stanford University; author of \u003ci\u003eCivics for the World to Come\u003c\/i\u003e: \u003ci\u003eCommitting to Democracy in Every Classroom\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\" \n\u003ci\u003eUnearthing Joy\u003c\/i\u003e is a soul-stirring, magnificently written book that every educator, policymaker, community organizer, caregiver, and family member should read. Centering the tremendously diverse and robust genius of young people, Muhammad shepherds readers into reflective spaces of the cognitive, the intellectual, the affective, the emotional, and the aesthetic to influence, transform, and shape. This is a transdisciplinary book about hope, healing, joy, imagination, design, love, and the human spirit that teaches as it inspires.\" \n\u003cbr\u003e\n\u003cb\u003e--H. Richard Milner IV, author of\u003c\/b\u003e\n\u003cb\u003e\u003ci\u003eStart Where You Are, But Don't Stay There: \u003c\/i\u003e\u003c\/b\u003e\n\u003cb\u003e\u003ci\u003eUnderstanding Diversity, Opportunity Gaps, and Teaching in Today's Classrooms\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\" \n\u003ci\u003eUnearthing Joy \u003c\/i\u003eis a beautiful blend of music, art, poetry, and educational excellence for teaching and learning in schools and classrooms. Revisiting the Black past, this book is helpful for teachers and leaders who seek to unearth the beauty, justice, and joy within each of their students.\" \n\u003cbr\u003e\n\u003cb\u003e--Joyce E. King, Benjamin E. Mays Endowed Chair for Urban Teaching, Learning \u0026amp; Leadership, Georgia State University\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tDr. Gholnecsar (Gholdy) Muhammad is a Professor of Curriculum with a focus in literacy, language, and culture. She has served as a classroom teacher, literacy specialist, school district administrator, curriculum director, and school board president. She studies Black historical excellence in education, with the goal of reframing curriculum and instruction today, and has received numerous honors and awards for that work Dr. Muhammad's scholarship has appeared in leading academic journals and books. Her HILL Model has been adopted in thousands of schools and districts.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003eIn this follow-up to Cultivating Genius, Dr. Gholdy Muhammad adds a fifth pursuit--joy--to her groundbreaking instructional model. She defines joy as more than celebration and happiness, but also as wellness, beauty, healing, and justice for oneself and across humanity. She shows how teaching from cultural and historical realities can enhance our efforts to cultivate identity, skills, intellect, criticality, and-indeed-joy for all students, giving them a powerful purpose to learn and contribute to the world. Dr. Muhammad's wise implementation advice is paired with model lessons and assessment tools that span subjects and grade levels.\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\"\u003eSchool Library Journal\u003c\/span\u003e 05\/01\/2023 pg. 103 (EAN 9781338856606, Paperback) - *Starred Review\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eMuhammad, Gholdy\u003cbr\u003e\n\t\t\t\t\t\t\t\tGholnescar (Gholdy) Muhammad is a Professor of Curriculum \u0026amp; Instruction with a focus on literacy, language, and culture. She has served as a classroom teacher, literacy specialist, school district administrator, curriculum director, and school board president. She studies Black historical excellence in education, with the goal of reframing curriculum and instruction today, and has received numerous honors and awards for that work. Dr. Muhammad's scholarship has appeared in leading academic journals and books. Her HILL Model has been adopted in thousands of schools and districts, and her bestselling books, Cultivating Genius and Unearthing Joy, have been read and revered by educators far and wide.\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 Muhammad, Gholdy\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Scholastic Professional\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e February 01, 2023\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Education|Professional Development|Education|Teaching|General|Education|Multicultural Education|Education|Aims \u0026amp; Objectives\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e United States|Multicultural education|African American students|Education|Teaching|Curriculum planning|Culturally relevant pedagogy|Social aspects\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781338856606\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e B0DJ1331MXISBN\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781338856606\u003c\/p\u003e","brand":"Scholastic Professional","offers":[{"title":"Default Title","offer_id":51085905789206,"sku":"SP-9781338856606","price":46.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781338856606_1753839300840.png?v=1774948909"},{"product_id":"sofreh-a-contemporary-approach-to-classic-persian-cuisine-a-cookbook-spiral-bound-nasim-alikhani-and-theresa-gambacorta","title":"Sofreh: A Contemporary Approach to Classic Persian Cuisine: 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\"Sofreh in Farsi means \"spread,\" the traditional tablecloth for serving meals. But it means so much more that isn't as simply translated. To sit at the sofreh is to take part in a ritual with connotations of community, hospitality, respect and manners. For Nasim Alikhani, chef-owner of Sofreh restaurant in Brooklyn, it's a celebration of her roots in pre-Revolution Isfahan, Iran, and she writes so poignantly about her love of Persian cuisine. The recipes are a reflection of the cooking she grew up with and dishes she learned about traveling back to Iran from New York. They are deep dives into her rich culture.\" \n\u003cb\u003e--Betty Hallock, \u003ci\u003eLos Angeles Times \u003c\/i\u003e(\u003ci\u003eThe best cookbooks of 2023\u003c\/i\u003e)\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\"This book is as much a love letter to Nasim Alikhani's home as it is an important resource to guide us through the rich and fragrant foods of Iran. I got lost in the flavors of Nasim's mint oil, saffron rice pudding, and meltingly tender chicken stew laced with sweet-tart flavors from Pink Lady Apples and sour cherries. Her naan e-barbari is the best, by the way! I am so grateful Nasim wrote this book. What a treasure!\" \n\u003cb\u003e--Suzy Karadsheh, \u003ci\u003eNew York Times\u003c\/i\u003e Best Selling Author of T\u003ci\u003ehe Mediterranean Dish Cookbook: 120 Bold and Healthy Recipes You'll Make on Repeat\u003c\/i\u003e\u003c\/b\u003e\n\u003cbr\u003e\n\u003ci\u003e\u003cbr\u003e\u003c\/i\u003e\"Wow! This book is sensational in every sensual sense of the word, a life's work that evokes roses and wood fires, history and revolution, the lyricism of smoked eggplant, and way too much fresh black pepper. It has changed how I think about food. But it should come with a warning: not to be read when hungry!\" \n\u003cb\u003e--Bill Buford, best-selling author of \u003ci\u003eHeat\u003c\/i\u003e and \u003ci\u003eDirt\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e \"Named for her Persian restaurant in Brooklyn but also for the traditional table coverings from her home in Iran, Alikhani's book is a guide not just to food but to its place in Persian culture and families...[T]he range of recipes offers so many departure points for deeper connection, as do the insightful introductions to recipes that are rich with stories of family, travel, flavors, and a lifetime of memories. Ingredients and recipes themselves are well-explained, with careful instructions and photographs offered for potentially unfamiliar techniques. Poetry and words from Alikhani's parents are interspersed with the recipes, and lush photography displaying Persia's vivid beauty ends the book. An exemplar for cookbooks as cultural ambassadors, this merits pride of place on bookshelves as a warm guide for cooks new to Persian cuisine or returning to familiar favorites, with the added zest of the upscale restaurant's signature flair.\" \n\u003cb\u003e\u003cb\u003e--Heather Booth, \u003ci\u003eBooklist\u003c\/i\u003e (Starred Review)\u003c\/b\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Iranian-born chef Alikhani imbues her debut cookbook with the rich flavors and modern sensibilities that make her Brooklyn restaurant, Sofreh, a dining destination...Slivers of medjool dates and soft, turmeric-tinged onions enhance scrambled eggs, while ground walnuts thicken a piquant pomegranate sauce for spiced lamb patties, and a roast chicken is stuffed with a mouthwatering mix of herbs and dried fruits--like the author's mother used to make. Accompanying the delicious recipes is a generous helping of commentary that promises excellent results... Alikhani also shares the secrets of her restaurant's renowned Sofreh flatbread, and offers a recipe for warm eggplant dip to go with it. Home cooks will want to try it all.\" \n\u003cb\u003e--\u003ci\u003ePublishers Weekly\u003c\/i\u003e (Starred Review)\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\"Growing up in Isfahan, a province in central Iran, Nasim Alikhani was a passionate cook almost from birth, spending the first decades of her life in the kitchen alongside her mother. And so, when she departed after the revolution-with two suitcases, both filled with Iranian pantry staples-it was by recreating the dishes of her childhood that she was able to feel connected to her home. After decades of cooking for friends and classmates, she opened her beloved Brooklyn restaurant, Sofreh-a Farsi word meaning \"a place of gathering and welcome\" that also refers to the vibrant tablecloth unfurled for one's cherished guests-at the age of 59. Now, in her first cookbook, she shares with readers the true tastes of Iran. Here are the timeless, soul-satisfying foods of Persia, with its trademark bold herb and spice flavors, succulent savory stuffed meats, vast bounty of brightly pickled vegetables, and much, much more. Containing more than 120 recipes, Sofreh brings together Iranian dishes new and old, such as Sour Cherry Rice (Albaloo Polo); Roasted Cauliflower with Shallot Yogurt and Salted Pistachios; Southern Iranian Spicy Okra Stew (Khoresh Bamiyeh); Rosewater and Cardamom Custard with Cookie Crust; and, of course, everything you need to create a true Iranian breakfast spread at home. A joyous celebration of one of the world's greatest cuisines, it is the definitive guide to Iranian cuisine, and will delight home cooks everywhere\"--\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tNASIM ALIKHANI has always expressed herself best through food. Coming from a tradition of strong women who are great cooks, she began cooking for large gatherings and parties at a young age. In 2018, she opened Sofreh, a Brooklyn-based Iranian restaurant, to acclaim. In 2021, she was selected as one of ten chefs, and the first ever Iranian chef, to create the menu for guests at the Met Gala in New York City. In 2023, Nasim was named a James Beard Foundation Semifinalist for Best Chef: New York State, and was invited to cook for President Biden, the First Lady, and their guests at a special Nowruz reception at the White House. \n\u003cp\u003e\u003c\/p\u003eTHERESA GAMBACORTA is a food journalist and playwright, and the co-author, with Joey Campanaro, of \n\u003ci\u003eBig Love Cooking\u003c\/i\u003e.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eThe much-anticipated cookbook--an exquisite collection of Persian recipes--from the James Beard-nominated chef of Sofreh, one of Brooklyn's most acclaimed restaurants. \u003c\/b\u003e\u003cp\u003e\u003c\/p\u003eA Best Book of the Year: \u003ci\u003eLos Angeles Times, Epicurious\u003c\/i\u003e \u003cp\u003e\u003c\/p\u003e\"I got lost in the flavors of Nasim's mint oil, saffron rice pudding, and meltingly tender chicken stew laced with sweet-tart flavors from Pink Lady Apples and sour cherries. Her naan e-barbari is the best!\" --Suzy Karadsheh, \u003ci\u003eNew York Times\u003c\/i\u003e best-selling author of \u003ci\u003eThe Mediterranean Dish Cookbook\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003eGrowing up in Isfahan, a province in central Iran, Nasim Alikhani was a passionate cook from childhood, spending the first years of her life in the kitchen alongside her mother. And so, when she departed after the revolution it was by re-creating the dishes of her youth that she was able to feel connected to her home. After decades of cooking for friends and family, at the age of fifty-nine she opened Sofreh restaurant in Brooklyn, to share the food and warm culture of her native Iran with a wider circle. \n\u003cp\u003e\u003c\/p\u003eNow, in her first cookbook, Alikhani offers her readers what she has lovingly been providing for those who know her and who eat in her restaurant: the true tastes of Iran. Here is the timeless, soul-satisfying food of Persia, with its trademark bold herb and spice flavors, succulent, savory stews and stuffed meats, vast bounty of brightly pickled vegetables and fresh fruits, and much, much more. \n\u003cp\u003e\u003c\/p\u003eContaining more than 120 recipes, Sofreh brings together traditional Iranian dishes and modern Sofreh favorites. \n\u003cbr\u003e\n\u003cul\u003e\n\u003cli\u003eSour Cherry Rice\u003c\/li\u003e\n\u003cli\u003eRoasted Cauliflower with Shallot Yogurt and Pistachios\u003c\/li\u003e\n\u003cli\u003eSour Chicken Stew\u003c\/li\u003e\n\u003cli\u003eRosewater and Cardamom Custard\u003c\/li\u003e\n\u003cli\u003eand, of course, everything you need to create a true Iranian breakfast spread at home\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003eA joyous celebration of one of the world's great cuisines, this essential guide will delight home cooks everywhere.\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 05\/15\/2023 pg. 7 (EAN 9780593320747, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 06\/19\/2023 (EAN 9780593320747, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eShelf Awareness\u003c\/span\u003e 06\/30\/2023 (EAN 9780593320747, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 06\/01\/2023 pg. 130 (EAN 9780593320747, 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 Alikhani, Nasim\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 June 27, 2023\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Regional \u0026amp; Cultural|Asian|Cooking|Regional \u0026amp; Cultural|Middle Eastern|Cooking|Specific Ingredients|Natural Foods\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Cooking, Iranian|Cookbooks\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780593320747\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e B0CG9QZH19ISBN\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9780593320747\u003c\/p\u003e","brand":"Knopf Publishing Group","offers":[{"title":"Default Title","offer_id":51085925220630,"sku":"SP-9780593320747","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9780593320747_spiral.png?v=1774949069"},{"product_id":"hot-thai-kitchen-demystifying-thai-cuisine-with-authentic-recipes-to-make-at-home-a-cookbook-by-pailin-chongchitnant-spiral-bound","title":"Hot Thai Kitchen: Demystifying Thai Cuisine with Authentic Recipes to Make at Home: 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\tPAILIN CHONGCHITNANT was born and raised in Thailand. After attending the University of British Columbia, she made her way to Le Cordon Bleu culinary school in San Francisco, and began cooking for both Western and Thai restaurants. She is the creator and host of Hot Thai Kitchen, a popular cooking show on YouTube, which takes an educational approach to Thai cuisine. Visit her at www.hot-thai-kitchen.com\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\" \n\u003ci\u003eHot Thai Kitchen\u003c\/i\u003e expresses perfectly all the reasons I fell in love with Thai food. It covers everything you need to know to get started cooking: how, what, where, and not to mention the beautiful recipes!\" --Angus An, Chef\/Owner of the Award-Winning Maenam Restaurant\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe definitive Thai cookbook from a YouTube star!\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e \u003c\/b\u003e\u003cbr\u003eGrowing up in Thailand, Pailin Chongchitnant spent her childhood with the kitchen as her playground. From a young age, she would linger by the stove, taking in the sight of snowy white coconut being shredded, the smell of lemongrass-infused soups, and the sound of the pestle pounding against the granite mortar. \u003cbr\u003e Years later, as a Cordon Bleu-educated chef in San Francisco, Pailin vividly remembered the culinary experiences of her youth. And so, on YouTube, \u003ci\u003eHot Thai Kitchen\u003c\/i\u003e was born. Combining her love of teaching with her devotion to Thai food, Pailin immediately connected with thousands of fans who wanted a friend and educator.\u003cbr\u003e In this much-anticipated cookbook, Pailin brings her signature warmth and impressive technique to Thai food lovers everywhere. She begins by taking readers on a beautifully photographed trip to Thailand to explore the culinary culture and building blocks central to Thai food. With foolproof and easy-to-follow instructions, Pailin breaks down the key ingredients, flavours, equipment, and techniques necessary to master authentic Thai cooking. Then, she shares her must-make recipes for curries, soups, salads, and stir-fries, including entire chapters on vegetarian and vegan dishes, dips and dipping sauces, and sumptuous Thai desserts. With QR codes to video tutorials placed throughout the book, you'll be able to connect with Pailin online, too. \u003cbr\u003e Both a definitive resource and an extraordinary exploration of Thai cuisine, \u003ci\u003eHot Thai Kitchen \u003c\/i\u003ewill delight and inspire you in your Thai cooking journey.\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 Chongchitnant, Pailin\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Appetite by Random House\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e March 08, 2016\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Regional \u0026amp; Cultural|Thai|Cooking|Regional \u0026amp; Cultural|International|Travel|Asia|Southeast\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Cookbooks|Cooking, Thai\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780449017050\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e 1637999631ISBN\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9780449017050\u003c\/p\u003e","brand":"Appetite by Random House","offers":[{"title":"Default Title","offer_id":51085930365206,"sku":"SP-9780449017050","price":39.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9780449017050_1753839464581.png?v=1774949127"},{"product_id":"lonely-planet-the-travel-book-a-complete-guide-to-every-country-in-the-world-with-expert-travel-tips-stunning-photography-cultural-insights-detai-lonely-planet-4th-ed","title":"Lonely Planet the Travel Book: A Complete Guide to Every Country in the World with Expert Travel Tips, Stunning Photography, Cultural Insights \u0026 Detai (Lonely Planet) (4TH ed.) 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Supported by colourful and detailed mapping, this title will bring the world to life for a new generation of travellers\"--Publisher's description.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eAbout Lonely Planet: \u003c\/b\u003e Lonely Planet is a leading travel media company, providing both inspiring and trustworthy information for every kind of traveler since 1973. Over the past four decades, we've printed over 145 million guidebooks and phrasebooks for 120 languages, and grown a dedicated, passionate global community of travelers. You'll also find our content online, and in mobile apps, videos, 14 languages, armchair and lifestyle books, ebooks, and more, enabling you to explore every day. \n\u003ci\u003e'Lonely Planet guides are, quite simply, like no other.' \u003c\/i\u003e- New York Times \n\u003cbr\u003e\n\u003ci\u003e'Lonely Planet. It's on everyone's bookshelves; it's in every traveler's hands. It's on mobile phones. It's on the Internet. It's everywhere, and it's telling entire generations of people how to travel the world.'\u003c\/i\u003e - Fairfax Media (Australia)\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003eTake a photographic journey through every country in the world with this beautiful \u003cb\u003efourth \u003c\/b\u003eedition of our global bestseller that makes the perfect coffee table book. Discover a bounty of breathtaking images on every page; find fun little-known facts; and learn more about the lives and landscapes of those we share our fascinating planet with.\u003c\/p\u003e\n\u003cp\u003eSail on slow boats through the backwaters of the Mekong Delta in Vietnam; seek out Italy's finest pizza in the cobbled lanes of Naples; spy whale sharks in Australia's World Heritage-listed Ningaloo Reef - and that's just for starters. Expert insider knowledge accompanies every country featured in this definitive guide and provides the best time of year to visit as well as must-see and do experiences recommended by Lonely Planet writers. There's even suggestions on the best books to read, music to listen to, and food to eat, so that readers can get further under the skin of the world we live in.\u003c\/p\u003e\n\u003cp\u003eInside \u003ci\u003e\u003cb\u003eThe Travel Book: \u003c\/b\u003e\u003c\/i\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eFeatures 200 countries, 680 images, and one complete picture\u003c\/b\u003e of our fascinating planet\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eHandy locator maps\u003c\/b\u003e accompany every destination\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eIncludes best time to visit, top things to see and do, fun random facts, news-worthy moments to celebrate\u003c\/b\u003e, and one word that best represents the country's culture\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eOffers insightful recommendations on books to read, music to listen to, film and TV to watch, food to eat, and drinks to try, \u003c\/b\u003e so that readers can develop a deeper understanding of each country's identity\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eStunning cover and internal artwork \u003c\/b\u003eby Taiwanese illustrator, Whooli Chen \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eBring every corner of the world to life with this ultimate profile of our planet. Find incredible photography, insider knowledge, and exquisite depictions of cultures and communities across the nations in this remarkable book, which makes an impressive gift for seasoned travellers and armchair adventurers alike.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Lonely Planet: \u003c\/b\u003e Lonely Planet, a Red Ventures Company, is the world's number one travel guidebook brand. Providing both inspiring and trustworthy information for every kind of traveller since 1973, Lonely Planet reaches hundreds of millions of travellers each year online and in print and helps them unlock amazing experiences. Visit us at lonelyplanet.com and join our community of followers on Facebook (facebook.com\/lonelyplanet), Twitter (@lonelyplanet), Instagram (instagram.com\/lonelyplanet), and TikTok (@lonelyplanet).\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\n","brand":"Lonely Planet","offers":[{"title":"Default Title","offer_id":51085971423510,"sku":"SPTM-9781838694593","price":60.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781838694593_spiral.png?v=1774949567"},{"product_id":"cuisine-on-screen-60-famous-japanese-recipes-from-30-cult-movies","title":"Cuisine on Screen: 60 Famous Japanese Recipes from 30 Cult Movies","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\u003eSachiyo Harada\u003c\/b\u003e is a food stylist, cookbook author and columnist for the magazine \n\u003ci\u003eFigaro Japon\u003c\/i\u003e.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReading Line\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tThis elegant and mouthwatering journey through Japanese film offers a palate-pleasing array of recipes inspired by iconic movies.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eThis elegant and mouthwatering journey through Japanese film offers a palate-pleasing array of recipes inspired by iconic movies.\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003eTan-men soup from Midnight Diner; risotto from \n\u003ci\u003e Princess Mononoké\u003c\/i\u003e; ramen from \n\u003ci\u003eTampopo\u003c\/i\u003e--these and other dishes are the stars of this unique cookbook that pairs the best of Japanese cinema with the cuisine featured in it. \n\u003cbr\u003eOrganized by type of dish--dumplings; noodles, soups, and stews; seafood; eggs and meat; vegetables and rice; desserts and tea--it offers concise and beautifully illustrated recipes that will satisfy practiced and novice cooks alike. Scattered throughout are descriptions of the films that inspired each dish--a selection as varied as the recipes themselves that includes classics, cult, and anime: \n\u003ci\u003eMidnight Diner, Toilet, Spirited Away, Little Forest, Makanai, My Neighbor Totoro, What Did You Eat Yesterday?, Our Little Sister, Samurai Gourmet, Voyage to Tokyo, The Asadas, Kamome Diner, The Way of the Hot and Spicy, The Garden of Words, Every Day a Good Day, Sweet Bean, Kantaro\u003c\/i\u003e. \n\u003cbr\u003eThrough this flavorful blend of cinema and gastronomy, Japanese film buffs will find a new way of appreciating their favorite masterpieces, and Japanese foodies will discover movies that whet their appetites.\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 Harada, Sachiyo\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Prestel Publishing\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2024-10-08\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Regional \u0026amp; Cultural|Japanese|Performing Arts|Film|Genres - Animated|Performing Arts|Television|Genres - General\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.45 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9783791393216\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9783791393216\u003c\/p\u003e","brand":"Prestel Publishing","offers":[{"title":"Default Title","offer_id":51110231343382,"sku":"SP-9783791393216","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9783791393216_spiral.png?v=1774947942"},{"product_id":"ferment-simple-recipes-from-my-multicultural-kitchen","title":"Ferment: Simple Recipes from My Multicultural 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\u003eTable of Contents\u003c\/strong\u003e:\u003cbr\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eIntroduction\u003c\/li\u003e\n\u003cli\u003ePreservation 101\u003c\/li\u003e\n\u003cli\u003eFerments \n  \u003cul\u003e\n\u003cli\u003eLacto-fermentation\u003c\/li\u003e\n\u003cli\u003eKimchi\u003c\/li\u003e\n\u003cli\u003eMiso\u003c\/li\u003e\n\u003cli\u003ePickles\u003c\/li\u003e\n\u003cli\u003eKombucha\u003c\/li\u003e\n\u003cli\u003eCheong\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003eRecipes \n  \u003cul\u003e\n\u003cli\u003eHow to Cook with Pickles and Ferments\u003c\/li\u003e\n\u003cli\u003eStarters\u003c\/li\u003e\n\u003cli\u003eMains\u003c\/li\u003e\n\u003cli\u003eDesserts\u003c\/li\u003e\n\u003cli\u003eCocktails\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003eIndex\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tKenji demystifies fermentation, so now you too can make fermenting as instinctive as reaching for salt. This book is an open-hearted collection of stories, practical tips and excellent recipes.--Ottolenghi Test Kitchen\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tI know I'm in safe hands with Kenji's fermentation wisdom and approachable yet exciting recipes--I can't wait to get stuck in.--Leyla Kazim, travel and food writer\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cem\u003eFerment\u003c\/em\u003e is a gentle, open invitation to discover fermentation with Kenji. In fact, reading this book is like spending time with him in the kitchen while he shares stories and knowledge. It is a fresh, creative, generous offering of techniques and enchanting recipes to inspire both practiced and novice cooks and fermenters.--Kirsten K. Shockey, author of Fermented Vegetables\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tFor two decades now I've worked with fermented foods as a chef, educator, and researcher. I've seen, smelled, and tasted some fantastically funky foods in my day; when I say that \n\u003cem\u003eFerment\u003c\/em\u003e is one of the funkiest and freshest guides to fermentation I've come across, I mean it. Get ready to bask in the delicious benefits of microbes with Kenji as your guide.--Jeremy Umansky, coauthor of Koji Alchemy\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tThe remarkable payoffs of fermented flavors . . . [and] luscious-looking color photos of fermented dishes don't betray the unappetizing-sounding side benefit of eating them: gut health.--Shelf Awareness\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cstrong\u003eFinalist for the 2025 \u003cem\u003eForeword\u003c\/em\u003e INDIES Book of the Year Awards\u003cbr\u003e Finalist for the Fortnum \u0026amp; Mason Rising Creator of the Year award\u003c\/strong\u003e\n\u003cbr\u003e\n\u003cbr\u003e \"This book is a beautifully crafted and illustrated guide to the subtle arts of preserving food that will make us all feel ready to start fermenting today.--Tim Spector, author of Spoon-Fed and founder of the nutrition app ZOE\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e \u003cem\u003eFerment\u003c\/em\u003e gives you all that's needed to start your fermented foods adventure--whether you want to make simple pickles, dive into lactofermentation, or discover flavor-packed meals to cook with your homemade (or store-bought!) ferments.\u003c\/p\u003e\n\u003cp\u003ePickles and ferments bring so much flavor and variety to meals, and they're much easier to make than they seem. Enter third-culture cook and fermenting expert Kenji Morimoto, who shows just how simple it is to introduce homemade kimchi, sauerkraut, kombucha, miso, super-quick pickles, and more into your everyday cooking with delicious, gut-healthy results.\u003c\/p\u003e\n\u003cp\u003eRecent research encourages us to eat thirty plants a week to help our microbiome to thrive. Thanks to Kenji's inventive, globally inspired recipes, eating fermented foods becomes a pleasure as well as the healthiest choice. Whether it's Kimchi Onion Bhajis served with Cilantro and Mint Miso Chutney, Green Bean Miso Soup with Curried Crispy Lima Beans, Kombucha Sorbet, or Preserved Rhubarb and Mixed Berry Pound Cake, this is flavor-forward food like you haven't seen before.\u003c\/p\u003e\n\u003cp\u003ePart one shows you how to make your own ferments and pickles, giving you all the trouble-shooting advice and step-by-step guidance you need, plus plenty of Kenji's unique spins: think Watermelon Rind Kimchi, Pumpkin Miso, and Koji Chimichurri. Part two introduces easy and irresistible apps, dinners, desserts, and even cocktails to make with them. (Or, if you prefer, you can prepare them with your favorite store-bought products instead.)\u003c\/p\u003e\n\u003cp\u003e \u003cem\u003eFerment\u003c\/em\u003e is a stylish and practical cookbook that will help you bring this ancient technique into your own kitchen.\u003c\/p\u003e\n\u003cp\u003e \u003cstrong\u003eThis edition has been adapted for the US market.\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\"\u003eShelf Awareness\u003c\/span\u003e 11\/03\/2025 (EAN 9798893030778, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eMorimoto, Kenji\u003cbr\u003e\n\u003cstrong\u003eKenji Morimoto\u003c\/strong\u003e is a fourth-generation Japanese American currently based in London. Food is an essential part of his cultural identity; as a child, he was in charge of making \n\u003cem\u003etsukemono\u003c\/em\u003e (Japanese pickles) for family gatherings, and as an adult his passion for exploring global fermentation traditions has only grown. During the pandemic, he started his Instagram @kenjcooks to document his interest in fermentation and connect the dots between diasporic food traditions and his own. Since then, he's cooked in fermentation-focused kitchens in Poland, run fermentation-based supper clubs, led workshops on koji and kimchi, partnered with companies such as MOB, Tasty UK, and Sous Chef, and worked with the Ottolenghi Test Kitchen as a guest chef. 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She was born in Tokyo to a Japanese mother and a French father. Her many trips to Japan helped her learn about the richness of Japanese cooking culture, which she imparts through her books and cooking classes. \u003c\/p\u003e\n\u003cp\u003e \u003cb\u003eHaruna Kishi\u003c\/b\u003e is a Japanese writer, director and illustrator. \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\tA charming illustrated guide to the basics of Japanese food... As much a guide to eating in Japan as cooking your own food at home.-- \"Stained Page News\" (9\/1\/2021 12:00:00 AM)\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tThis book is priceless as it explores Japanese cuisine through beautiful artwork, anecdotes, histories, stories, recipes and more. It showcases different styling, ingredients and even the utensils you'll need. Want to learn all about creating sushi? How about the proper way to use chopsticks, knives and choosing the correct soy. The book is slim, compact, yet delivers a powerful storyline.--Rita DeMontis \"Toronto Sun\" (10\/13\/2021 12:00:00 AM)\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tThis little nifty reference work contains many recipes, anecdotes, histories, stories, maps, techniques, stylings, utensils, native ingredients -- all wonderfully illustrated with watercoloured drawings. It can answer many questions: how to make sushi, miso soup, bento boxes; how to use Japanese knives, chopsticks, cooking vessels, seaweed. There is a special section on ramen and its many distinctive regional variations. Very lovingly produced, right down to the Japanese pictographs.--Dean Tudor \"Gothic Epicures Blog\" (3\/1\/2022 12:00:00 AM)\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tVery lovingly produced, right down to the Japanese pictographs.-- \"Gothic Epicures\" (11\/14\/2023 12:00:00 AM)\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e \u003cb\u003e\u003ci\u003eRecipes and stories to learn all about Japan's food culture.\u003c\/i\u003e\u003c\/b\u003e \u003c\/p\u003e\n\u003cp\u003e Recipes, anecdotes, histories and stories, maps, techniques, stylings, utensils, native ingredients -- this is a colorful invitation to discover the look and aromas and flavors of Japan. \u003c\/p\u003e\n\u003cp\u003e How to make sushi? What is the traditional method of making miso soup? How do you make a full Japanese meal? What are the most frequently cooked dishes in the izakaya? How do you garnish and pack a bento box? \u003c\/p\u003e\n\u003cp\u003e Here are the answers in a charmingly, and beautifully, illustrated paperback book. \u003c\/p\u003e\n\u003cp\u003e From how to use Japanese knives, chopsticks and cooking vessels, to familiar and unusual seafood (and seaweed!), Japanese vegetables, fruits and soy, the illustrations are clear, atmospheric and empowering. 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Inspired by the question, \"What would be the perfect meal?,\" Tony sets out on a quest for his culinary holy grail, and in the process turns the notion of \"perfection\" inside out. From California to Cambodia, \u003cem\u003eA Cooks' Tour\u003c\/em\u003e chronicles the unpredictable adventures of America's boldest and bravest chef.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\"Bourdain's mission is to show the cool, un-Martha side of the culinary world.\" - \u003cb\u003e\u003ci\u003eTime magazine\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eFood Writer of the Year - \u003cb\u003e\u003ci\u003eBon Appétit\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\"[Bourdain] is a one-man army traveling the world on his stomach--and his droll wit.\" - \u003cb\u003e\u003ci\u003ePeople\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\"None of your limp-wristed, pinch-mouthed, hoity-toity delicacies for this guy. Give him blood and guts--and all kinds of innards that you might wish had stayed there.\" - \u003cb\u003e\u003ci\u003eElle\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\"None of your limp-wristed, pinch-mouthed, hoity-toity delicacies for this guy.\" - \u003cb\u003e\u003ci\u003eElle\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\"Funny, irreverent, scandalous.\" - \u003cb\u003e\u003ci\u003eNew York Newsday on KITCHEN CONFIDENTIAL\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\"Mesmerizing...Unique.\" - \u003cb\u003e\u003ci\u003eNewsweek on KITCHEN CONFIDENTIAL\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\"Brilliant. A chain-smoking, hard-drinking, cut-to-the-chase guy's guy, ready to try anything new and different.\" - \u003cb\u003e\u003ci\u003eMinneapolis Star Tribune\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\"Some fine food adventure reading.... Bourdain offers excellent insight into real food.\" - \u003cb\u003e\u003ci\u003eSan Francisco Chronicle\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\"If you're looking for a camel ride and an amiable companion, you could do a lot worse.\" - \u003cb\u003e\u003ci\u003eWashington Post\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\"Vintage Bourdain.\" - \u003cb\u003e\u003ci\u003eDallas Morning News\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\"Hysterical...in a style partaking of hunter S. thompson, Iggy Pop, and a little Jonathan Swift, Bourdain gleefully rips through the scenery to reveal private backstage horrors.\" - \u003cb\u003e\u003ci\u003eNew York Times Book Review on KITCHEN CONFIDENTIAL\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\"This is the kind of book you read in one sitting then rush about annoying your coworkers by declaiming whole passages.\" - \u003cb\u003e\u003ci\u003eUSA Today on KITCHEN CONFIDENTIAL\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\"None of your limp-wristed, pinch-mouthed, hoity-toity delicacies for this guy.\" - \u003cb\u003e\u003ci\u003eElle\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\"Mighty engaging.... [Bourdain's] snappy, full-bore writing style--whether being sarcastic, passionate, or descriptive--is good entertainment.\" - \u003cb\u003e\u003ci\u003eKirkus Reviews\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\"Adventurous and opinionated, [Bourdain] is very good company.\" - \u003cb\u003e\u003ci\u003eMilwaukee Journal Sentinel\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\u003eFrom the star of \u003ci\u003eNo Reservations\u003c\/i\u003e, Anthony Bourdain's \u003ci\u003eNew York Times-\u003c\/i\u003ebestselling chronicle of travelling the world in search the globe's greatest culinary adventures\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\"\u003c\/b\u003e\u003cb\u003eBourdain shows himself to be one of the country's best food writers. His opinions are as strong as his language, and his tastes as infectious as his joy.\" -Sam Sifton, \u003ci\u003eNew York Times Book Review\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eThe only thing \"gonzo gastronome\" and internationally bestselling author Anthony Bourdain loves as much as cooking is traveling. Inspired by the question, \"What would be the perfect meal?,\" Tony sets out on a quest for his culinary holy grail and, in the process, turns the notion of \"perfection\" inside out. From California to Cambodia, \u003ci\u003eA Cooks' Tour\u003c\/i\u003e chronicles the unpredictable adventures of America's boldest and bravest chef.\u003c\/p\u003e\n\u003cp\u003eFans of Bourdain will find much to love in revisiting this classic culinary and travel memoir.\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\"\u003eEntertainment Weekly\u003c\/span\u003e 12\/06\/2002 pg. 100 (EAN 9780060012786, Paperback)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eNew York Times\u003c\/span\u003e 12\/15\/2002 pg. 32 (EAN 9780060012786, Paperback)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 11\/15\/2002 (EAN 9780060012786, Paperback)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 11\/15\/2002 (EAN 9780060012786, Paperback)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eWilson Nonfiction Catalog\u003c\/span\u003e 04\/11\/2019 (EAN 9780060012786, Paperback)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eBourdain, Anthony\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAnthony Bourdain \u003c\/strong\u003ewas the author of the \u003cem\u003eNew York Times\u003c\/em\u003e bestsellers \u003cem\u003eKitchen Confidential\u003c\/em\u003e, \u003cem\u003eMedium Raw\u003c\/em\u003e, \u003cem\u003eWorld Travel\u003c\/em\u003e, and \u003cem\u003eAppetites\u003c\/em\u003e and the novels \u003cem\u003eBone in the Throat\u003c\/em\u003e and \u003cem\u003eGone Bamboo\u003c\/em\u003e. His work appeared in the \u003cem\u003eNew York Times\u003c\/em\u003e and \u003cem\u003eThe New Yorker\u003c\/em\u003e. He was the host of the popular television shows \u003cem\u003eNo Reservations\u003c\/em\u003e and \u003cem\u003eParts Unknown\u003c\/em\u003e. Bourdain died in June 2018.\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 Bourdain, Anthony\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Ecco Press\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2002-11-05\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Regional \u0026amp; Cultural|International|Cooking|Essays \u0026amp; Narratives|Travel|Essays \u0026amp; Travelogues|Biography \u0026amp; Autobiography|Culinary|Travel|Food, Lodging \u0026amp; Transportation|Restaurants|Cooking|History|Cooking|Entertaining|General|Biography \u0026amp; Autobiography|Cultural \u0026amp; Regional|Biography \u0026amp; Autobiography|Historical|Cooking|Holiday|General|Biography \u0026amp; Autobiography|Memoirs|Travel|Special Interest|Adventure|Cooking|Methods|Special Appliances|Biography \u0026amp; Autobiography|Entertainment \u0026amp; Performing Arts\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Food|Cooking\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 0.55 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780060012786\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9780060012786\u003c\/p\u003e","brand":"Ecco Press","offers":[{"title":"Default Title","offer_id":51110239600918,"sku":"SP-9780060012786","price":27.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9780060012786_spiral.png?v=1774948128"},{"product_id":"soul-food-the-surprising-story-of-an-american-cuisine-one-plate-at-a-time-includes-22-recipes","title":"Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time (Includes 22 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\u003eJacket Description\/Flap\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tIn this insightful and eclectic history, Adrian Miller delves into the influences, ingredients, and innovations that make up the soul food tradition. Focusing each chapter on the culinary and social history of one dish--such as fried chicken, chitlins, yams, greens, and \"red drinks\"--Miller uncovers how it got on the soul food plate and what it means for African American culture and identity.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eMarc Notes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tIncludes bibliographical references and index.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eTable of Contents\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tPreface -- 1. What Is Soul Food? -- 2. West Africa: The Culinary Source -- 3. From Southern to Soul -- 4. Fried Chicken and the Integration of Church and Plate -- 5. Catfish and Other Double Swimmers -- 6. Chitlins: A Love Story -- 7. Black-Eyed Peas: What's Luck Got To Do With It? -- 8. How Did Macaroni and Cheese Get So Black? -- 9. Sometimes I Feel Like Motherless Greens -- 10. Candied Yams: West African in Name, but Not in Taste -- 11. Cornbread: Drop It Like It's Hot Bread! -- 12. Hot Sauce: The Best Medicine Ever? -- 13. What's Sweet, Red, and Drunk from a Jelly Jar? Hint: Liquid Soul! -- 14. Give Me Some Sugar: The Glory of Soul Food Desserts -- 15. Whither Soul Food? -- Notes -- Bibliography -- Index.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eCommendation Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tA thrilling celebration and thoughtful commentary. Miller's informative and delightful book offers us a ticket to explore both the history of soul food and its relationship to the greater African American experience.\"--Ronni Lundy, author of \n\u003ci\u003eShuck Beans, Stack Cakes and Honest Fried Chicken: The Heart and Soul of Southern Country Kitchens\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eCommendation Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tThis highly-informative opus . . . is filled with fascinating factoids.\"--Kam Williams\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tAdrian Miller is a writer, attorney, and certified barbecue judge who lives in Denver, Colorado. He has served as a special assistant to President Bill Clinton, a senior policy analyst for Colorado governor Bill Ritter Jr., and a Southern Foodways Alliance board member.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t2014 James Beard Foundation Book Award, Reference and Scholarship\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\"An engaging, tradition-rich look at an often overlooked American cuisine-- certainly to be of interest to foodies from all walks of life.\"--\u003ci\u003eKirkus\u003c\/i\u003e, starred review\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\"[A] fascinating look at the cuisine known as soul food and its close cousin, southern cuisine. . . . Photographs and recipes add to the allure of this well-researched look at the past and future of soul food.\"--\u003ci\u003eBooklist\u003c\/i\u003e, starred review\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\"[A] comprehensive and entertaining history of soul food. . . . A lively and thorough account for fans of food literature and of African American history. Recipes included. Highly recommended.\"--\u003ci\u003eLibrary Journal\u003c\/i\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\"Focusing each chapter on the culinary and social history of one dish -- such as fried chicken, chitlins, yams, greens and 'red drinks'-- Miller uncovers how it got on the soul food plate and what it means for African-American culture and identity.\"--\u003ci\u003eThe Philadelphia Tribune\u003c\/i\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\"A wonderful combination of sociological examination of African-American culture and identity, travelogue and cookbook. . . . It's exactly this combination of earnest curiosity and an unwillingness to take his topic too seriously that makes \u003ci\u003eSoul Food\u003c\/i\u003e such a great read. . . . I highly recommend this book!\"--\u003ci\u003eNashville Scene\u003c\/i\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\"Miller moves way past common notions about soul food to offer a fascinating look at the cuisine and its close cousin, southern cooking.\"--\u003ci\u003eBooklist\u003c\/i\u003e Top 10 Food Books of 2013\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\"Just the book to move readers from one end of the line to the other without getting bogged down. . . . \u003ci\u003eSoul Food\u003c\/i\u003e is ingenious . . . [and] speaks to the enduring mythological power of its staple dishes.\"--Michael Twitty, \u003ci\u003eAmerican Prospect\u003c\/i\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\"Most people don't know soul food the way Miller does. . . . Miller's book studies soul food mainly in terms of its quintessential ingredients or dishes. . . [and] along the way, he dishes up a few surprises.\"--\u003ci\u003eWinston-Salem Journal\u003c\/i\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\"Miller's book is a mouth-watering tome that not only titillates the palate, but feeds the brain with science, geography and history.\"--\u003ci\u003eDenver Westword\u003c\/i\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e2014 James Beard Foundation Book Award, Reference and Scholarship\u003cbr\u003eHonor Book for Nonfiction, Black Caucus of the American Library Association\u003cbr\u003e\u003cbr\u003eIn this insightful and eclectic history, Adrian Miller delves into the influences, ingredients, and innovations that make up the soul food tradition. Focusing each chapter on the culinary and social history of one dish -- such as fried chicken, chitlins, yams, greens, and \"red drinks\" -- Miller uncovers how it got on the soul food plate and what it means for African American culture and identity.\u003cbr\u003eMiller argues that the story is more complex and surprising than commonly thought. Four centuries in the making, and fusing European, Native American, and West African cuisines, soul food -- in all its fried, pork-infused, and sugary glory -- is but one aspect of African American culinary heritage. Miller discusses how soul food has become incorporated into American culture and explores its connections to identity politics, bad health raps, and healthier alternatives. This refreshing look at one of America's most celebrated, mythologized, and maligned cuisines is enriched by spirited sidebars, photographs, and twenty-two recipes.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eMiller, Adrian\u003cbr\u003e\n\t\t\t\t\t\t\t\tAdrian Miller is a writer, attorney, and certified barbecue judge who lives in Denver, CO. He served as a special assistant to President Bill Clinton, a senior policy analyst for Colorado Governor Bill Ritter Jr., and a Southern Foodways Alliance board member.\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 Miller, Adrian\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e University of North Carolina Press\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2017-02-01\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Regional \u0026amp; Cultural|Soul Food|Cooking|History|Social Science|Cultural \u0026amp; Ethnic Studies|African American \u0026amp; Black Studies\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e African American cooking|Cooking, American|Southern style|Cookbooks|History\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.06 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781469632421\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781469632421\u003c\/p\u003e","brand":"University of North Carolina Press","offers":[{"title":"Default Title","offer_id":51110239764758,"sku":"SP-9781469632421","price":36.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781469632421_spiral.png?v=1774948133"},{"product_id":"goats-in-america-a-cultural-history","title":"Goats in America: A Cultural History","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\"Truly, I thought I knew a lot about goats until I read Tami Parr's \n\u003ci\u003eGoats in America\u003c\/i\u003e! I was blown away by the depth of information and delightful stories contained in this book. This book will appeal not only to goat lovers, but to anyone who enjoys exploring history from a unique perspective.\" --Gianaclis Caldwell, author of \n\u003ci\u003eHolistic Goat Care: A Comprehensive Guide to Raising Healthy Animals, Preventing Common Ailments, and Troubleshooting Problems\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\"Who knew goats would make such a rich and captivating topic? Fortunately, Tami Parr did, and her exhaustive research and lively writing have produced a riveting narrative. Goats have had a turbulent trajectory in the United States, banished in some eras, beloved in others. Thanks to Parr, I have renewed appreciation for these gentle creatures that provide us with such nutritious milk, meat, and cheese.\" --Janet Fletcher, author and publisher of the \n\u003ci\u003ePlanet Cheese\u003c\/i\u003e blog\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eTami Parr\u003c\/b\u003e is a developmental editor and author of \n\u003ci\u003eArtisan Cheese of the Pacific Northwest\u003c\/i\u003e and \n\u003ci\u003ePacific Northwest Cheese: A History\u003c\/i\u003e (OSU Press). Her writing has appeared in \n\u003ci\u003eThe Oregonian\u003c\/i\u003e, \n\u003ci\u003eEdible Portland\u003c\/i\u003e, and \n\u003ci\u003eGoat Journal\u003c\/i\u003e. She lives in Portland, Oregon.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"In this lively, engaging ramble through the multifaceted history of goats in America, Parr leads us through the many twists and turns of goats in America from their role in Navajo culture to the current backyard livestock trend, always keeping the focus on how very malleable the place of goats in American culture has been.\" --Frederick L. Brown, author of \n\u003ci\u003eThe City is More than Human: An Animal History of Seattle\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Why and how did goats become popular in the US-seemingly for every purpose except meat, their primary role in many other cultures? This is the question Tami Parr sets out to answer in Goats in America. Parr traces the goat's history in the United States: as a (losing) competitor to the cow meat and dairy industry; an alternative food and milk source in wartime; a herd animal for a variety of Indigenous, immigrant, and back-to-the-land communities; and a rising presence in both urban gardens and social media feeds. Ultimately, the story of goats in America is a story of America: of race and ethnicity, immigration and assimilation, class, media, politics, and the environment\"-- Provided by publisher.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\"\u003ci\u003eGoats in America\u003c\/i\u003e is an entertaining and fun read.\" --Fran Gardner, Oregon ArtsWatch\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tThe humble goat has played a surprising and important role throughout the history of the United States. Despite this, goats are often overlooked by many Americans, even if they have strong opinions about these complex creatures. In \n\u003ci\u003eGoats in America\u003c\/i\u003e Tami Parr calls attention to these disregarded animals, uncovering the remarkable stories behind everything from goat meat and milk to goat yoga and more. \n\u003cp\u003e\u003c\/p\u003e Since arriving in North America with cattle and other domesticated livestock in the sixteenth century, goats have provided people sustenance and valuable products, including milk, meat, and mohair. But humans did not appreciate the animals, and as a result, throughout much of American history goats were persecuted as public nuisances and symbols of degenerate behavior. Nevertheless, over the centuries the tenacious goat has overcome many of these stereotypes and secured a spot in the hearts and minds of modern Americans, who love goat cheese and embrace goats as social media stars. \n\u003cp\u003e\u003c\/p\u003e Examining key moments and notable developments in goat history and culture, \n\u003ci\u003eGoats in America\u003c\/i\u003e outlines the history and evolving role of goats in communities across the country, from San Francisco and New York City to rural Wisconsin and the Navajo Nation. Parr shows that the evolving reputation of goats in American society ultimately reveals more about humans than it does about goats themselves. So, the next time you are enjoying your favorite goat cheese \n\u003ci\u003e, \u003c\/i\u003etake a moment to consider the history and role of goats within American culture.\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 Parr, Tami\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Oregon State University Press\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2025-09-09\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e History|United States|General|Nature|Animals|Mammals|Science|Life Sciences|Zoology - Mammals|Cooking|General\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e United States|History|Goat milk industry|Goats\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 0.87 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781962645454\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781962645454\u003c\/p\u003e","brand":"Oregon State University Press","offers":[{"title":"Default Title","offer_id":51154273861910,"sku":"SP-9781962645454","price":34.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781962645454_spiral.png?v=1774940125"},{"product_id":"convivir-modern-mexican-cuisine-in-californias-wine-country","title":"Convivir: Modern Mexican Cuisine in California's Wine Country","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\u003e\u003cb\u003eRogelio Garcia \u003c\/b\u003eis a Michelin-starred \u003ci\u003eTop Chef \u003c\/i\u003ealum and is short-listed for the James Beard Award for Best Chef: California. He is currently the executive chef at Auro--named one of the best new restaurants in America by \u003ci\u003eEsquire \u003c\/i\u003emagazine--and resides in the Napa Valley. \u003cb\u003eAndréa Lawson Gray\u003c\/b\u003e is a cookbook author, food writer, and private chef. For the past fifteen years, she has prepared meals in the kitchens of San Francisco, Paris, and Puerto Rico. She founded Private Chefs of the SF Bay in 2013. Lawson Gray has a long and distinguished career in branding and marketing, working with Fortune 500 companies. She resides in the San Francisco Bay Area. \u003cb\u003eJohn Troxell \u003c\/b\u003eis a highly sought-after food and lifestyle photographer who specializes in storytelling and brand-building images that capture emotion. His work has been published in \u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e and \u003ci\u003eRobb Report\u003c\/i\u003e. He is based in Los Angeles, California. \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\"To make true Mexican cuisine, you must start with heart and soul. In this book, Rogelio bares his soul and displays his love through cooking.\"-- \"VAL CANTÚ, chef and owner of Californios, the first US restaurant serving Mexican cuisine to earn two Michelin stars\"\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"This story--an immigrant who rises in American cuisine while still holding close the origins and soul of their passion--needs to be told. The recipes are beautiful, combining Mexican flavors and California ingredients. I'm thrilled to see Rogelio embrace his Mexican roots through food in this delightful and sophisticated book.\"-- \"TRACI DES JARDINS, two-time James Beard Award-winning chef and restaurateur\"\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\" \n\u003ci\u003eConvivir\u003c\/i\u003e is the antidote for those who don't see the grandeur of Mexican cuisine married with a love of America's best wine belt; it sits at the intersection of wine and good communal eating, with roots in traditions millennia old stretching across oceans and continents. This is a beautiful, fresh take meant to make you rush into the kitchen.\"-- \"MICHAEL TWITTY, author of the James Beard Award-winning The Cooking Gene\"\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"In \n\u003ci\u003eConvivir\u003c\/i\u003e, Chef Rogelio Garcia uses creative and sumptuous food to share his compelling and improbable personal journey. Gratefully, this beautifully photographed and well-written cookbook inventively expands the narrow conceptions that so many hold about Mexican cuisine.\"-- \"ADRIAN MILLER, culinary historian, author, and two-time James Beard Award winner\"\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"I'm not surprised to see that my friend, colleague, and fellow \n\u003ci\u003eTop Chef\u003c\/i\u003e contestant Rogelio Garcia has created such an elegant, thoughtful cookbook that represents his heritage and rigorous culinary training. He is both humble and competent. From the first Quickfire Challenge and conversations I had with him, it was clear that Rogelio was focused and determined to elevate Mexican food to a new level. He has done that in \n\u003ci\u003eConvivir\u003c\/i\u003e, with mouthwatering recipes in a book that is at once personal and professional, inspiring and inclusive. There's so much thought and intention behind each recipe. This is a lesson in educating and inspiring cooks and chefs of all levels.\"-- \"TANYA HOLLAND, celebrity chef and author of Brown Sugar Kitchen and Tanya Holland's California Soul\"\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"I've had the privilege of watching Rogelio mature and grow throughout his journey from a young cook at the French Laundry to the accomplished, Michelin-starred chef he is today. \n\u003ci\u003eConvivir \u003c\/i\u003eprovides an inspirational view of this journey, capturing his authentic hospitality, fueled by his love for cuisine, culture, and the people that have helped shape him as a chef, both past and present. The recipes, stories, and photos in these pages are sure to resonate with both aspiring young chefs following a similar journey and anyone, like me, looking for the keys to unlock the secrets behind amazing Mexican cuisine!\"-- \"PHILIP TESSIER, Michelin-starred chef, 2017 gold medalist and 2015 silver medalist of the Bocuse d'Or, and author of Chasing Bocuse\"\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"This is a story of triumph in Chef Rogelio's quest to be one of the best in showcasing Mexican conviviality with the beautiful bounty of Northern California--and a celebration of the creative spirit and impeccable talent that immigrants bring to the culinary landscape in America, against all odds.\"-- \"REEM ASSIL, chef, author, and two-time James Beard Award finalist\"\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"I love when something exciting and unidentifiable is in the air, waiting for someone clever to snatch it, define it, and share it. \n\u003ci\u003eConvivir\u003c\/i\u003e captures the unique flavor and feeling of Chef Rogelio's Mexican kitchen in wine country. With one foot firmly planted in Mexico and the other in California (and maybe both hands juggling wine and mezcal), this book will make you want to call your gang, have a party, and celebrate.\"-- \"STEVE SANDO, founder of Rancho Gordo and author of six cookbooks\"\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Rogelio and Andrea are superb artisans of their respective crafts, with both distinctive recipes and incisive prose. A must for any fan of modern Mexican cuisine.\"-- \"TODD MASONIS, founder Dandelion Chocolate and author of Making Chocolate: From Bean to Bar to S'more\"\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\u003cb\u003eJames Beard Award for Best Cookbook of 2025\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eIACP Award for Food Photography \u0026amp; Styling, 2025\u003c\/b\u003e \u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eFrom Michelin-starred chef Rogelio Garcia, a collection of over 150 recipes for vibrant, contemporary Mexican food from the heart of California's wine country\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003ci\u003eConvivir\u003c\/i\u003e, which means \"to live together,\" celebrates the flavorful interweaving of traditional Mexican cuisine with the agricultural and artisanal abundance of California's Napa Valley. \n\u003cp\u003e\u003c\/p\u003eBorn in Mexico and raised in Northern California, Chef Garcia takes inspiration from the local farms, ranches, and sustainable fisheries, and showcases his gastronomical heritage with more than 150 delectable recipes. \n\u003cp\u003e\u003c\/p\u003eIncluding techniques for making homemade tortillas and tamales, \n\u003ci\u003eConvivir\u003c\/i\u003e celebrates a modern take on traditional dishes such as tacos, tostadas, sopes, huaraches, tlacoyos, and tetelas, and features deliciously original recipes like: \n\u003cp\u003e\u003c\/p\u003e- Sopes with Sonoma Artichokes Three Ways \n\u003cbr\u003e- Pork Rib Carnitas and Carrot Tamales with Spicy Carrot Salsa \n\u003cbr\u003e- Wild Mushroom Tacos with Al Pastor Sauce \n\u003cbr\u003e- Prawn Ceviche with Choclo, Garnet Yams, and Pears \n\u003cbr\u003e- Huevos Motuleños with Smoked Duck and Mushrooms a la Cazuelita \n\u003cbr\u003e- Agridulce Chicken Wings with Verde Goddess Dressing \n\u003cbr\u003e- Lavender Custard Pie with Masa Sucrée Crust \n\u003cp\u003e\u003c\/p\u003eIn addition to providing basic techniques, recipe variations, wine-pairing suggestions, and curated menus that focus on traditional Mexican holidays, \n\u003ci\u003eConvivir\u003c\/i\u003e invites you to come together in the sacred space of a shared table and delight in the rich culinary history of Mexico. \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 Garcia, Rogelio\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Abrams Books\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2024-09-17\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Regional \u0026amp; Cultural|Mexican|Cooking|Farm to Table|Cooking|Beverages|Alcoholic - Wine\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Cooking, Mexican|Cookbooks|Food and wine pairing\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 3.85 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781949480337\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781949480337\u003c\/p\u003e","brand":"Abrams Books","offers":[{"title":"Default Title","offer_id":51154276942102,"sku":"SP-9781949480337","price":62.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781949480337_spiral.png?v=1774940227"},{"product_id":"an-italian-kitchen-a-celebration-of-seasonal-and-traditional-italian-cuisine","title":"An Italian Kitchen: A Celebration of Seasonal and Traditional Italian Cuisine","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 Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eKirkus Reviews\u003c\/span\u003e 12\/30\/0001 (EAN 9781947431584, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eBrancatisano, Toni\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eToni Brancatisano\u003c\/strong\u003e was born and raised in Melbourne, Australia, as one of four siblings and the younger of twins. Her father, Giuseppe (Joe), was born in Calabria, Italy, to Vincenzo and Concetta, and is one of nine children (eight boys and one girl). While Vincenzo emigrated to Australia in 1950 with the two elder sons, Joe emigrated with his mother and six siblings in 1955. \u003c\/p\u003e\n\u003cp\u003e After graduating as a registered nurse from the Royal Melbourne School of Nursing in 1993, Toni embarked on a working holiday in London in 1995 and her love for travel took her on an adventure that would shape her life in unexpected ways. \u003c\/p\u003e\n\u003cp\u003e Originally planning to nanny two-year-old triplet girls for six months, she extended her stay in London to three years. Eventually, however, visa requirements led her to leave the country, prompting her next adventure in La Jolla, California. There, she worked for three months as a prep chef in a friend's Italian restaurant, refining her culinary skills and passion for Italian cuisine.\u003c\/p\u003e\n\u003cp\u003e In August 1998, Toni arrived in Tuscany for what she thought would be her final summer abroad before returning to Australia--but that plan quickly changed. A Tuscan wedding and two children later, her passion for cooking and baking flourished, and a simple hobby of creating birthday cakes for her children soon grew into a cake decorating business, making and selling cupcakes, celebration cakes, and tiered wedding cakes. \u003c\/p\u003e\n\u003cp\u003e Toni's culinary talent brought her to Italy's first cooking reality show, \u003cem\u003eLa Scuola--Cucina di Classe\u003c\/em\u003e on Gambero Rosso Channel (Sky) in 2009. After twelve weeks of intense culinary challenges, she emerged victorious, winning her own show on the network. \u003c\/p\u003e\n\u003cp\u003e In 2010, she launched \u003cem\u003eLe Torte di Toni\u003c\/em\u003e, a cake decorating series featuring her daughter Annabella. Together, they made three series of the show, followed by two more series called \u003cem\u003eLe Torte di Toni--Masterclass\u003c\/em\u003e, where Toni invited guest decorators to join her each episode. \u003c\/p\u003e\n\u003cp\u003e Toni's first book, \u003cem\u003eLa Torta Perfetta di Toni\u003c\/em\u003e, was published by Gribaudo Feltrinelli Publishing in 2012. \u003c\/p\u003e\n\u003cp\u003e After nearly fifteen years in Tuscany, Toni relocated to Rome, where she continued to share her love for Italian cuisine by leading group food tours and cooking classes. Her work has led to exciting roles--from guest speaking to catering for Australian and New Zealand embassy events in Rome to working as a food stylist for advertising and publicity campaigns. \u003c\/p\u003e\n\u003cp\u003eToday Toni concentrates on leading bespoke, private food tours in Rome, and collaborating with travel consultants worldwide. \u003c\/p\u003e\n\u003cp\u003eToni is the proud mother of two children, Annabella and Joseph. Her journey, rooted in her love for Italian culture, food, and family, is a celebration of the unexpected paths life can take when passion and opportunity meet. \u003c\/p\u003e\n\u003cp\u003e Toni's passion for cooking is a heartfelt tribute to her extraordinary mother, Roslyn. Renowned for her exquisite dinner parties, flawless table settings, and mastery of savory and sweet creations, Roslyn was the epitome of culinary elegance. Her untimely passing left an indelible mark, inspiring Toni to carry forward her legacy of love through food. \u003cbr\u003e\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 Brancatisano, Toni\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Mentoris Project\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2025-10-01\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Regional \u0026amp; Cultural|Italian|Cooking|Seasonal|Cooking|Farm to Table\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.17 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781947431584\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781947431584\u003c\/p\u003e","brand":"Mentoris Project","offers":[{"title":"Default Title","offer_id":51154277302550,"sku":"SP-9781947431584","price":56.24,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781947431584_spiral.png?v=1774940244"},{"product_id":"sushi-love-how-to-identify-and-eat-japanese-cuisine","title":"Sushi Love: How to Identify and Eat Japanese Cuisine","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\u003eLaura Gladwin\u003c\/b\u003e trained at Leith's School of Food and Wine before working as a freelance chef. She then spent five years at one of London's biggest party design companies, where she devised spectacular cocktail lists for more than 500 events. She now works as a writer and editor specializing in food and drink, writing for the Good Food Guide and editing high-profile cookery books for chefs including Ferran Adria, Rene Redzepi and Heston Blumenthal. She co-wrote \n\u003ci\u003eProsecco Made Me Do It\u003c\/i\u003e (RPS 2018) and wrote \n\u003ci\u003eFeast Your Eyes on Food\u003c\/i\u003e, an encyclopedia for children (Magic Cat, 2021).\u003cbr\u003e\u003cbr\u003e\n\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eGladwin, Laura\u003cbr\u003e\n\u003cb\u003eLaura Gladwin\u003c\/b\u003e trained at Leith's School of Food and Wine before working as a freelance chef. She then spent five years at one of London's biggest party design companies, where she devised spectacular cocktail lists for more than 500 events. She now works as a writer and editor specializing in food and drink, writing for the Good Food Guide and editing high-profile cookery books for chefs including Ferran Adria, Rene Redzepi and Heston Blumenthal. She co-wrote Prosecco Made Me Do It (RPS 2018) and wrote Feast Your Eyes on Food, an encyclopedia for children (Magic Cat, 2021).\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 Gladwin, Laura\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Gemini Adult\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2025-11-04\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Regional \u0026amp; Cultural|Japanese|Cooking|Methods|Quick \u0026amp; Easy|Cooking|Specific Ingredients|Fish \u0026amp; Seafood\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 0.9 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781802472929\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781802472929\u003c\/p\u003e","brand":"Gemini Adult","offers":[{"title":"Default Title","offer_id":51154285854998,"sku":"SP-9781802472929","price":26.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781802472929_spiral.png?v=1774940558"},{"product_id":"six-california-kitchens-a-collection-of-recipes-stories-and-cooking-lessons-from-a-pioneer-of-california-cuisine","title":"Six California Kitchens: A Collection of Recipes, Stories, and Cooking Lessons from a Pioneer of California Cuisine","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\"Schmitt's memoir and cookbook [...] was 10 years in the making. Sadly, she did not live to see the fruits of this particular labor: Schmitt died on March 5, just five days after her 90th birthday and a month before the book's publication. But her forthright, unpretentious presence is very much alive in this beautiful volume filled with food, family, reminiscences, recipes and no-nonsense cooking tips.\"--\u003cb\u003e\u003ci\u003eThe Wall Street Journal\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\"Schmitt, the founder of California's famed French Laundry restaurant, reflects on the food that defined her life, in this sumptuous collection of recipes and tales from the kitchens that inspired them. [...] Fans of Alice Waters won't want to miss this delectable page-turner.\"--\u003cb\u003e\u003ci\u003ePublishers Weekly\u003c\/i\u003e\u003c\/b\u003e\u003ci\u003e, starred review\u003c\/i\u003e\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\"Schmitt, cofounder of the original French Laundry and a pioneer of California cooking, penned this exquisite debut cookbook in her 90th year (she died in March). It is a book of rigor and delight, filled with stories, photos, and recipes drawn from every place she has cooked.\" -- \n\u003cb\u003e\u003ci\u003eLibrary Journal\u003c\/i\u003e\u003c\/b\u003e, \n\u003ci\u003eBest Cookbooks of 2022\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tSally Schmitt was the original founder of the French Laundry and one of California's most influential food pioneers. She was born and raised in Northern California and started cooking professionally in 1967. After 11 years spent in Yountville running a café and a restaurant, she opened the French Laundry with her husband, Don. She designed her menus around local, seasonal ingredients--a novel concept at the time. This style of \"locavore\" cooking caught the attention of critics and inspired other local chefs, helping propagate the farm-to-table movement. After selling the restaurant in 1994, Sally taught cooking classes in a renovated farmhouse on an apple farm in Mendocino. Sally is the subject of Oscar-winner Ben Proudfoot's short documentary \n\u003ci\u003eThe Best Chef in The World\u003c\/i\u003e, released by the \n\u003ci\u003eNew York Times\u003c\/i\u003e in late 2022. She passed away in 2022.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"A cookbook-memoir that's humble, proud, and filled with family {...} Along with her recipes (more than 100), Schmitt shares knowledge of ingredients and culinary wisdom that forswears fancy equipment and techniques to zero in on flavor and taste. Personal photographs grace her lessons {...} Dishes themselves, reflective of Schmitt's personality, are approachable, unintimidating, and respectful of flavors {...} An inspiration up to her closing lines.\"-- \n\u003cb\u003e\u003ci\u003eBooklist, \u003c\/i\u003e\u003c\/b\u003e\n\u003ci\u003estarred review\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 book, illustrated with photographs and memorabilia, is filled with often inventive but always ingredient-driven dishes [...] Some are written with step-by-step directions -- two pages for a turkey sandwich! -- that convey a sense that Ms. Schmitt is at your side offering handy tips. Her French Laundry recipes are pulled from daily five-course menus: warm salad of sweetbreads and mushrooms; roasted rib-eye of veal; and rhubarb mousse, nothing precious.\" \n\u003cb\u003e?\u003ci\u003eThe New York Times\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\"This cookbook is like having a grandmother teach you how to cook. But this isn't about grandma's green beans and pot roast -- Schmitt had an expansive palate, a sesame seed toaster and a suribachi (grinding bowl) from Japan and adored salmon with sorrel sauce. [...] It's the kind of cookbook you will want to sit and read through, taking in maybe a couple kitchens a day and marking the recipes as you go along [...] It becomes quite apparent why she had legions of fans of her cooking. You're about to become one more of the them.\"-- \n\u003cb\u003e\u003ci\u003eSan Francisco Examiner\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eWinner of a 2023 IACP Cookbook Award and the Golden Poppy Book Award in the Glenn Goldman Cooking category \u003c\/b\u003e\u003cp\u003e\u003c\/p\u003e\n\u003ci\u003eSix California Kitchens\u003c\/i\u003e is the quintessential California cookbook, with farm-to-table recipes and stories from Sally Schmitt, the pioneering female chef and original founder of the French Laundry.\n\u003cp\u003e\u003c\/p\u003e\"Schmitt, the founder of California's famed French Laundry restaurant, reflects on the food that defined her life, in this sumptuous collection of recipes and tales from the kitchens that inspired them. [...] Fans of Alice Waters won't want to miss this delectable page-turner.\"-- \n\u003ci\u003ePublishers Weekly\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e Sally Schmitt opened The French Laundry in Yountville in 1978 and designed her menus around local, seasonal ingredients--a novel concept at the time. \n\u003cp\u003e\u003c\/p\u003e In this soon-to-be-classic cookbook, Sally Schmitt takes us through the six kitchens where she learned to cook, honed her skills, and spent her working life. \n\u003ci\u003eSix California Kitchens\u003c\/i\u003e weaves her remarkable story with 115 recipes that distill the ethos of Northern California cooking into simple, delicious dishes, plus evocative imagery, historic ephemera, and cooking wisdom. \n\u003cp\u003e\u003c\/p\u003e With gorgeous food and sense-of-place photography, this is a masterful, story-rich cookbook for home and aspiring chefs who cook locally and seasonally, food historians, fans of wine country, and anyone who wants to bring the spirit of Northern California home with them. \n\u003cp\u003e\u003c\/p\u003ePERSON OF NOTE: Sally Schmitt, who passed away just five days after her 90th birthday in 2022, was the great unsung hero of California cuisine, a pioneer of the farm-to-table movement, and original founder of the French Laundry restaurant in Napa Valley. This book celebrates a respected, reputable chef and shares a collection of her best recipes from a lifetime of cooking. \n\u003cp\u003e\u003c\/p\u003e AMONG THE BEST COOKBOOKS THAT CAPTURE CALIFORNIA CUISINE: From a native Californian chef, who founded one of the most well-known and revered restaurants in California (and in the world), this book was written, photographed, and designed by members of Sally's family. \n\u003cp\u003e\u003c\/p\u003e COMPELLING PACKAGE: This book is full of evocative images of Napa Valley, rustic kitchens, and the rugged California coastline. With lifestyle photography that offers a peek into the history of Northern California and its food revolution, this book will appeal to readers with its lovely design and package--but they'll stay for the inspiring story and approachable recipes. \n\u003cp\u003e\u003c\/p\u003ePerfect for: \n\u003cul\u003e\n\u003cli\u003e Home cooks who cook locally and seasonally or enjoy California cuisine \u003c\/li\u003e\n\u003cli\u003e Foodies who collect regional cookbooks rich with history and visuals \u003c\/li\u003e\n\u003cli\u003e Shelve alongside \u003ci\u003eGjelina\u003c\/i\u003e, \u003ci\u003eTartine\u003c\/i\u003e, \u003ci\u003e The Lost Kitchen\u003c\/i\u003e, and Julia Child's\u003ci\u003e My Life in France\u003c\/i\u003e\n\u003c\/li\u003e\n\u003cli\u003e Fans of the French Laundry, Thomas Keller, Alice Waters, and David Chang \u003c\/li\u003e\n\u003c\/ul\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 02\/07\/2022 (EAN 9781797208824, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eBooklist\u003c\/span\u003e 04\/01\/2022 pg. 10 (EAN 9781797208824, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 04\/01\/2022 pg. 102 (EAN 9781797208824, 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 Schmitt, Sally\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 2022-04-05\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Regional \u0026amp; Cultural|American - California Style|Cooking|Courses \u0026amp; Dishes|General|Cooking|Individual Chefs \u0026amp; Restaurants\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Cooking, American|California style|Cooking|California|Schmitt, Sally|Cookbooks\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 3.2 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781797208824\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781797208824\u003c\/p\u003e","brand":"Chronicle Books","offers":[{"title":"Default Title","offer_id":51154287264022,"sku":"SP-9781797208824","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781797208824_spiral.png?v=1774940603"},{"product_id":"nosh-plant-forward-recipes-celebrating-modern-jewish-cuisine","title":"Nosh: Plant-Forward Recipes Celebrating Modern Jewish Cuisine","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\"Having a new look at how vegetables and fruits can work their way into our meals is only gonna make my Seder that much better. What a fantastic book.\"--Duff Goldman, author and Food Network star\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Micah delivers an epic lineup of plant-focused favorites that encourages all types of cooks to grab a seat at her table. This is one book that will have you noshing nonstop from breakfast through dessert!\"--Kelly Senyei, author of \n\u003ci\u003eThe Secret Ingredient Cookbook: 125 Family-Friendly Recipes with Surprisingly Tasty Twists\u003c\/i\u003e and founder of Just a Taste\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"No longer do vegetarians have to long for their beloved Jewish favorites. \n\u003ci\u003eNosh\u003c\/i\u003e is a true culinary marvel.\"--Paula Shoyer, author of five kosher cookbooks, including \n\u003ci\u003eThe Healthy Jewish kitchen: Fresh, Contemporary Recipes for Every Occasion, \u003c\/i\u003e and founder of The Kosher Baker\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"With these delicious plant-forward recipes, Micah Siva highlights an exciting new direction in Jewish cuisine.\"--Bonnie Stern, author of \n\u003ci\u003eFriday Night Dinners: Menus to Welcome the Weekend with Ease, Warmth and Flair\u003c\/i\u003e and \n\u003ci\u003eDon't Worry, Just Cook: Delicious, Timeless Recipes for Comfort and Connection\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\"Micah's plant-forward approach to Jewish food is fresh, vibrant, and full of joy.\"--Leah Koenig, author of \n\u003ci\u003eThe Jewish Cookbook\u003c\/i\u003e and \n\u003ci\u003ePortico: Cooking and Feasting in Rome's Jewish Kitchen\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tMicah Siva is a trained chef, registered dietitian, recipe writer, and food photographer, specializing in modern Jewish cuisine. After graduating from the Natural Gourmet Institute of Health \u0026amp; Culinary Arts, she pursued a career in nutrition and later worked for global brands, media outlets, and publications in food media. She shares Jewish-inspired, plant-forward recipes through her blog, Nosh with Micah. Micah lives in San Francisco, California, with her husband, Josh, and their mini sheepadoodle, Buckwheat. \n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003eAdeena Sussman's first solo cookbook, Sababa, was named a Best Fall Cookbook by The New York Times, Bon Appétit, and Food \u0026amp; Wine, was released by Penguin\/Avery books in September 2019. Her followup cookbook, Shabbat, will be published by Penguin\/Avery in 2023. She is also the coauthor of Gazoz: The Art Of Making Magical, Sparkling, Seasonal Drinks, and 14 other cookbooks. With Chrissy Teigen, Adeena coauthored the Cravings cookbook series, all three of which were New York Times bestsellers. She lives and cooks in the shadow of the Carmel Market in Tel Aviv.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"This will appeal to anyone trying to convince Bubbe that Passover can be done without the meat, with genuinely appealing options.\" -- \" \n\u003cb\u003e\u003ci\u003eBooklist\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\"With so much to savor, this expert guide will be a boon to vegetarian cooks looking to enjoy traditional Jewish cuisine.\"-- \" \n\u003cb\u003e\u003ci\u003ePublishers Weekly\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\"With its mix of plant-based twists on classic dishes and exciting new plates featuring global ingredients, \n\u003ci\u003e Nosh\u003c\/i\u003e is a tantalizing addition to the Jewish cookery canon.\"-- \" \n\u003cb\u003e\u003ci\u003eForeword Reviews\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\"Jewish culinary enthusiasts hoping to add more plant-based meals to their formal and informal feasts will find a bevy of options in Siva's first cookbook.\"-- \" \n\u003cb\u003e\u003ci\u003eLibrary Journal\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\"[ \n\u003ci\u003eNosh: Plant-For­ward Recipes Cel­e­brat­ing Mod­ern Jew­ish Cui­sine\u003c\/i\u003e] is a note­wor­thy addi­tion to the Jew­ish cook­book canon. Whether you're prepar­ing a hol­i­day feast or a quick week­night meal, this cook­book has a plant-for­ward recipe that will fit on your table.\"-- \n\u003cb\u003eJewish Book Council\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eFor those who want to connect with Jewish culinary history while following a plant-based diet, \u003ci\u003eNosh \u003c\/i\u003eoffers more than 80 recipes that can be served at shabbat, holidays, and even better, every day.\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003e2025 IACP Cookbook Awards Finalist\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003e\"Yes, you can host a vegetarian Rosh Hashanah and a hearty, meatless Passover seder, especially with this book in hand.\"--Epicurious \u003c\/b\u003e\u003cp\u003e\u003c\/p\u003e \"Many beloved Jewish dishes don't always align with a vegetarian diet--until now.\"--Food Network\n\u003cp\u003e\u003c\/p\u003e Food is a central part of Jewish culture, and those who don't connect with the foods of yesterday may feel as though a part of their heritage is missing. \n\u003ci\u003eNosh\u003c\/i\u003e is the vegetarian cookbook for the modern Jewish kitchen, drawing inspiration from history through a 21st century lens. \n\u003cp\u003e\u003c\/p\u003e With the rise in plant-based eating across the globe, \n\u003ci\u003eNosh \u003c\/i\u003eis an ideal guide for those looking to connect with and share their Judaism in a way that feels authentic in today's landscape. The cookbook features: \n\u003cp\u003e\u003c\/p\u003e - A comprehensive, plant-forward recipe collection spanning from breakfast and brunch right through to delectable desserts. \n\u003cbr\u003e - 80+ vegetarian recipes including Savory Pulled Mushroom and Tofu \"Brisket,\" Chickpea and Olive Shakshuka, and more. \n\u003cbr\u003e - Stunning food photography, kitchen glimpses, and enlightening sidebars on the history of Jewish culinary traditions. \n\u003cp\u003e\u003c\/p\u003e Author, food writer, and registered dietician Micah Siva hopes to inspire meals not only for the holidays, but for the simple joy of elevating beloved Jewish flavors into everyday life. \n\u003cp\u003e\u003c\/p\u003e 2024 GOLDEN POPPY GLENN GOLDMAN COOKING AWARD WINNER! \n\u003cbr\u003e 2025 IBPA BOOK AWARD WINNER GOLD\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 02\/01\/2024 pg. 9 (EAN 9781685553272, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eForeword\u003c\/span\u003e 02\/13\/2024 (EAN 9781685553272, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 02\/23\/2024 pg. 1 (EAN 9781685553272, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 03\/18\/2024 (EAN 9781685553272, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eSiva, Micah\u003cbr\u003e\n\t\t\t\t\t\t\t\tMicah Siva is a trained chef, registered dietitian, recipe writer, and food photographer, specializing in modern Jewish cuisine. After graduating from the Natural Gourmet Institute of Health \u0026amp; Culinary Arts, she pursued a career in nutrition and later worked for global brands, media outlets, and publications in food media. She shares Jewish-inspired, plant-forward recipes through her blog, Nosh with Micah. Micah lives in San Francisco, California, with her husband, Josh, and their mini sheepadoodle, Buckwheat.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eSussman, Adeena\u003cbr\u003e\n\t\t\t\t\t\t\t\tAdeena Sussman's first solo cookbook, Sababa, was named a Best Fall Cookbook by The New York Times, Bon Appétit, and Food \u0026amp; Wine, was released by Penguin\/Avery books in September 2019. Her followup cookbook, Shabbat, will be published by Penguin\/Avery in 2023. She is also the coauthor of Gazoz: The Art Of Making Magical, Sparkling, Seasonal Drinks, and 14 other cookbooks. With Chrissy Teigen, Adeena coauthored the Cravings cookbook series, all three of which were New York Times bestsellers. She lives and cooks in the shadow of the Carmel Market in Tel Aviv.\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 Siva, Micah\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Collective Book Studio\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2024-03-05\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Regional \u0026amp; Cultural|Jewish \u0026amp; Kosher|Cooking|Vegetarian|Cooking|Holiday|General\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Jewish cooking|Fasts and feasts|Judaism|Vegetarian cooking|Vegan cooking|Cookbooks\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.29 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781685553272\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781685553272\u003c\/p\u003e","brand":"Collective Book Studio","offers":[{"title":"Default Title","offer_id":51154293784854,"sku":"SP-9781685553272","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781685553272_spiral.png?v=1774940831"},{"product_id":"garden-exotica-international-plant-based-fusion-cuisine","title":"Garden Exotica: International Plant-Based Fusion Cuisine","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\u003eBabita Shrestha, acclaimed author of \u003ci\u003ePlant-Based Himalaya\u003c\/i\u003e and visionary behind Vegan Nepal, is a true culinary artist. Her unique philosophy blends traditional Nepali roots, expansive global experiences, and a fine arts background, transforming her garden's bounty into innovative, plant-based dishes that delight the palate. Through \u003ci\u003eGarden Exotica\u003c\/i\u003e, she shares her profound passion for sustainability and cultural exploration, nourishing her family and friends in Lexington, Kentucky, and Nepal.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\"\u003ci\u003eGarden Exotica\u003c\/i\u003e is a treasury of culinary delights, with recipes that are wonderfully healthful, beautiful, and delicious.\"--Neal Barnard, MD, FACC, Fellow of the American College of Cardiology, president and founder of the Physicians Committee for Responsible Medicine\u003cbr\u003e\u003cbr\u003e\"Babita offers a delicious and inspiring culinary journey to create joyous meals with ease--I can't wait to enjoy diverse, nourishing flavors in this beautiful book.\"--Ozlem Warren, award-winning Turkish food writer and author of \u003ci\u003eSEBZE\u003c\/i\u003e and \u003ci\u003eÖzlem's Turkish Table\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\"In \u003ci\u003eGarden Exotica\u003c\/i\u003e, Babita Shrestha presents a lovely collection of recipes reflective of how plant-based cuisine has evolved deliciously over time and across continents.\"--Sheil Shukla, author of \u003ci\u003ePlant-Based India\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\"\u003ci\u003eGarden Exotica\u003c\/i\u003e took my taste buds to new places. Using sesame and tomato together--a revelation! Babita's recipes are easy to understand and highly creative. She shows how adding a few items to your spice pantry can really transform traditional garden ingredients. The recipes for mint chutney and biwaz or parsley onion salad are two perfect examples of simple but utterly delicious. Her take on black-eyed pea salad is cool and refreshing. I know of no other book where you can find a great tom yum recipe side by side with the Tibetan thukpaa cozy nourishing noodle soup. My favorite section, though, may be the parathas, which Babita has made for me. You won't be able to stop eating them! The recipes are vegan but will appeal to everyone, encouraging us all in a plant based diet that is good for our health, for our tastebuds, and for the planet.\"--Ouita Michel, chef, restauranteur, and author of \u003ci\u003eJust a Few Miles South: Timeless Recipes from Our Favorite Places\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\"Cooking with love and plants creates magic on the plate. This cookbook reflects the heart of a passionate cook and the richness of vegan flavors from Nepal. A true gift for anyone who loves good food.\"--Santosh Shah, chef and author of \u003ci\u003eAyla\u003c\/i\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 Shrestha, Babita\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Red Lightning Books\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2025-11-18\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Vegan|Cooking|Specific Ingredients|Vegetables\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.62 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781684352333\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781684352333\u003c\/p\u003e","brand":"Red Lightning Books","offers":[{"title":"Default Title","offer_id":51154294505750,"sku":"SP-9781684352333","price":56.25,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781684352333_spiral.png?v=1774940860"},{"product_id":"lets-eat-italy-everything-you-want-to-know-about-your-favorite-cuisine","title":"Let's Eat Italy!: Everything You Want to Know about Your Favorite Cuisine","description":"\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\"From the same team that created Let's Eat France! comes this celebration of Italian food in the form of an oversized, obsessively complete, visual feast of a book. With a mix of gastronomy, food science, history, cultural references, legend, lore, charts, graphs, photos, and illustrations, every one of the 400 pages in Let's Eat Italy! is an alluring and amusing journey into Italian food. Readers will find recipes for classic Italian dishes spanning all regions, like pappa al pomodoro, Bolognese, risi e bisi, risotto, focaccia, frittata, and so much more-all accompanied by photos and delightfully entertaining information on the origins and modern uses of the foods. There's an ode to the panettone, the traditional Christmas sweet delight. A dedication to the magic of basil, Italy's \"royal\" herb. A love story between pasta and potatoes that examines the many dishes that marry these two starches in delicious harmony. And, of course, pasta information aplenty; it's featured in guides like that on the ultimate noodle, spaghetti, which includes all the different forms, the top spaghetti artisans in Italy, and the semolina flour mills and farmers. True Italians speak espresso, so readers will delight in the poster-like graphic that depicts 27 different types of espresso drinks. Tips for the kitchen include cooking beans in a chianti bottle-a trick Tuscan nonnas have been using for ages in the dish known as fagioli al fiasco. Learn how contemporary food trends (like the oh-so-hip orange wine, which Italians have been drinking for nearly 8,000 years) trace their roots to Italy. But the influence of Italian food doesn't stop at the table-an entire spread looks at the Italian Mafia's favorite dishes as seen in Hollywood, through the lenses of Scorsese, Leone, and Coppola. Let's Eat Italy! is a splendid exploration of this beloved cuisine, from pizza to gelato, Milan to Sicily, and from the many kitchens of Italy to your own\"--\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Originally published in French as On va dâeguster l'Italie\"--Copyright page.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Gaudry takes armchair travelers and gastronomes on a tour of one of the world's best-loved cuisines in \n\u003ci\u003eLet's Eat Italy!\u003c\/i\u003e Along with well-curated recipes, this gorgeous coffee table book features stunning infographics, maps and tributes to all things Italian--from pasta to gelati to wine.\" \n\u003cbr\u003e\n\u003cb\u003e--\u003ci\u003eAtlanta Journal-Constitution\u003c\/i\u003e\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e \"A design treasure: comprehensive and visually diverse, yet beautifully unified and appealing. The oversized trim and variety of visual content--food photographs, archival photographs, maps, fine art, spot illustrations, portraits, charts, to name just a few--are staggering, but never feel overwhelming. . . . \n\u003ci\u003eLet's Eat Italy!\u003c\/i\u003e succeeds in feeling as exciting, rich, and complex as Italian cuisine itself.\" \n\u003cbr\u003e\n\u003cb\u003e--Stained Pages News\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e \"This gastronomic homage to Italy starts at a simmer with a smart user's guide and then bubbles with recipes, profiles, and ingredient spotlights. Recipes for amatriciana, carbonara, baba, and lesser-known specialties are researched and authoritative. Profiles feature cultural traditions and achievements, including Carlo Petrini and the birth of the slow food movement. These pages explore intriguing backstories of prized ingredients like basil, 'the royal herb'; olive oil; and famous regional cheeses. There is information on proper techniques for selecting, making, and eating Italian foods including how-to's for choosing a fig or a chocolate spread, making risotto, and eating spaghetti. A buffet of photographs, artful graphics, maps, and sidebars make for informative and inspiring browsing. \n\u003ci\u003eLet's Eat Italy!\u003c\/i\u003e is a fantastic read for foodies and a luscious culinary reference. 'Why did Cucina Italiana conquer the world?' If pasta, pizza, and Parmesan haven't already answered that question, this culinary compendium certainly does.\" \n\u003cbr\u003e\n\u003ci\u003e\u003cb\u003e--Booklist\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eFrançois-Régis Gaudry\u003c\/b\u003e is the author of \n\u003ci\u003eLet's Eat France!, \u003c\/i\u003e\n\u003ci\u003eLet's Eat Italy!, \u003c\/i\u003e and a food critic and host of the show \n\u003ci\u003eOn va déguster\u003c\/i\u003e on the French public radio channel Inter France. He is also a food journalist at \n\u003ci\u003eL'Express\u003c\/i\u003e and the host of \n\u003ci\u003eTrès très bon\u003c\/i\u003e on French television channel Paris Première. He lives in Paris. Find him on Instagram @frgaudry.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"A fantastic read for foodies and a luscious culinary reference.\" \n\u003cbr\u003e\n\u003ci\u003e--\u003c\/i\u003e\n\u003cb\u003e\u003ci\u003eBooklist\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e From the same team that created \n\u003ci\u003eLet's Eat France!\u003c\/i\u003e comes this celebration of Italian food in the form of an oversized, obsessively complete, visual feast of a book. With a mix of gastronomy, food science, history, cultural references, legend, lore, charts, graphs, photos, and illustrations, every one of the 400 pages in \n\u003ci\u003eLet's Eat Italy!\u003c\/i\u003e is an alluring and amusing journey into Italian food. \n\u003cp\u003e\u003c\/p\u003e Readers will find recipes for classic Italian dishes spanning all regions, like pappa al pomodoro, Bolognese, risi e bisi, risotto, focaccia, frittata, and so much more--all accompanied by photos and delightfully entertaining information on the origins and modern uses of the foods. There's an ode to the panettone, the traditional Christmas sweet delight. A dedication to the magic of basil, Italy's \"royal\" herb. A love story between pasta and potatoes that examines the many dishes that marry these two starches in delicious harmony. And, of course, pasta information aplenty; it's featured in guides like that on the ultimate noodle, spaghetti, which includes all the different forms, the top spaghetti artisans in Italy, and the semolina flour mills and farmers. True Italians speak espresso, so readers will delight in the poster-like graphic that depicts 27 different types of espresso drinks. Tips for the kitchen include cooking beans in a chianti bottle--a trick Tuscan nonnas have been using for ages in the dish known as fagioli al fiasco. Learn how contemporary food trends (like the oh-so-hip orange wine, which Italians have been drinking for nearly 8,000 years) trace their roots to Italy. But the influence of Italian food doesn't stop at the table--an entire spread looks at the Italian Mafia's favorite dishes as seen in Hollywood, through the lenses of Scorsese, Leone, and Coppola. \n\u003ci\u003eLet's Eat Italy!\u003c\/i\u003e is a splendid exploration of this beloved cuisine, from pizza to gelato, Milan to Sicily, and from the many kitchens of Italy to your own.\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 11\/01\/2021 pg. 12 (EAN 9781648290596, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eGaudry, François-Régis\u003cbr\u003e\n\u003cb\u003eFrançois-Régis Gaudry\u003c\/b\u003e is the author of \n\u003ci\u003eLet's Eat France! \u003c\/i\u003eand a food critic and host of the show \n\u003ci\u003eOn va déguster\u003c\/i\u003e on the French public radio channel Inter France. He is also a food journalist at \n\u003ci\u003eL'Express\u003c\/i\u003e and the host of \n\u003ci\u003eTrès très bon\u003c\/i\u003e on French television channel Paris Première. He lives in Paris. Find him on Instagram @frgaudry.\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 Gaudry, François-Régis\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Artisan Publishers\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2021-11-09\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Regional \u0026amp; Cultural|Italian|Cooking|Essays \u0026amp; Narratives|Travel|Special Interest|Culinary\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Cooking, Italian|Cookbooks\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 5.25 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781648290596\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781648290596\u003c\/p\u003e","brand":"Artisan Publishers","offers":[{"title":"Default Title","offer_id":51154303811862,"sku":"SP-9781648290596","price":75.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781648290596_spiral.png?v=1774941151"},{"product_id":"magic-the-gathering-the-official-cookbook-cuisines-of-the-multiverse","title":"Magic: The Gathering: The Official Cookbook: Cuisines of the Multiverse","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\u003eInsight Editions\u003c\/b\u003e is a pop-culture publisher based in San Rafael, CA. \n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eJenna Helland\u003c\/b\u003e is a writer and former principal designer for Wizards of the Coast. She was a world-builder on Magic: the Gathering sets from Shards of Alara to the Wilds of Eldraine. She is also the author of several novels including, \n\u003ci\u003eThe August Five\u003c\/i\u003e and \n\u003ci\u003eTheros: Godsend\u003c\/i\u003e. She lives in the Pacific Northwest with her family. \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eVictoria Rosenthal\u003c\/b\u003e launched her blog, Pixelated Provisions, in 2012 to combine her lifelong passions for video games and food by recreating consumables found in many of her favorite games. When she isn't experimenting in the kitchen and dreaming up new recipes, she spends time with her husband and corgi hiking, playing video games, and enjoying the latest new restaurants. Victoria is also the author of \n\u003ci\u003eFallout: The Vault Dweller's Official Cookbook, Destiny: The Official Cookbook, Street Fighter: The Official Street Food Cookbook, \u003c\/i\u003eand \n\u003ci\u003eThe Ultimate FINAL FANTASY XIV Cookbook.\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003ePlaneswalkers! Feast your way through Magic: The Gathering with this first-ever official cookbook inspired by the beloved game.\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003eFeaturing more than 70 recipes inspired by Magic: The Gathering, this cookbook takes readers on a journey through the beloved game with easy-to-follow recipes. With beautiful full-color photography as well as art from the game, \n\u003ci\u003eMagic: The Gathering: The Official Cookbook\u003c\/i\u003e is a must-have for foodies and fans alike. \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eOVER 70 RECIPES: \u003c\/b\u003e Includes over 70 recipes from snacks to desserts inspired by game lore and utilizing real-world ingredients. \n\u003cbr\u003e\n\u003cb\u003eMAKE YOUR GATHERING MAGIC: \u003c\/b\u003e Make delicious dishes inspired by the game to serve at game nights or any gathering. \n\u003cbr\u003e\n\u003cb\u003eINSPIRING PHOTOS: \u003c\/b\u003e Beautiful full-color recipe photos help ensure success. \n\u003cbr\u003e\n\u003cb\u003eLEVEL UP: \u003c\/b\u003e Recipes range from simple to sophisticated for home chefs of every skill level. \n\u003cbr\u003e\n\u003cb\u003eOFFICIALLY LICENSED COOKBOOK: \u003c\/b\u003e Created in collaboration with Wizards of the Coast, this is the only officially licensed Magic: The Gathering cookbook.\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eInsight Editions\u003cbr\u003e\n\u003cb\u003eInsight Editions\u003c\/b\u003e is a pop-culture publisher based in San Rafael, CA.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eHelland, Jenna\u003cbr\u003e\n\u003cb\u003eJenna Helland\u003c\/b\u003e is a writer and former principal designer for Wizards of the Coast. She was a world-builder on Magic: the Gathering sets from Shards of Alara to the Wilds of Eldraine. She is also the author of several novels including, \n\u003ci\u003eThe August Five\u003c\/i\u003e and \n\u003ci\u003eTheros: Godsend\u003c\/i\u003e. She lives in the Pacific Northwest with her family.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eRosenthal, Victoria\u003cbr\u003e\n\u003cb\u003eVictoria Rosenthal\u003c\/b\u003e launched her blog, Pixelated Provisions, in 2012 to combine her lifelong passions for video games and food by recreating consumables found in many of her favorite games. When she isn't experimenting in the kitchen and dreaming up new recipes, she spends time with her husband and corgi hiking, playing video games, and enjoying the latest new restaurants. Victoria is also the author of \n\u003ci\u003eFallout: The Vault Dweller's Official Cookbook, Destiny: The Official Cookbook, Street Fighter: The Official Street Food Cookbook, \u003c\/i\u003eand \n\u003ci\u003eThe Ultimate FINAL FANTASY XIV Cookbook.\u003c\/i\u003e\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 Insight Editions\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 2023-11-28\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Celebrities \u0026amp; Media Tie-In|Cooking|Courses \u0026amp; Dishes|General|Games \u0026amp; Activities|Role Playing \u0026amp; Fantasy|Art|Popular Culture\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Cooking|Magic: The Gathering (Game)|Miscellanea|Cookbooks\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.64 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781647225322\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781647225322\u003c\/p\u003e","brand":"Insight Editions","offers":[{"title":"Default Title","offer_id":51154306433302,"sku":"SP-9781647225322","price":49.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781647225322_spiral.png?v=1774941250"},{"product_id":"the-new-wildcrafted-cuisine-exploring-the-exotic-gastronomy-of-local-terroir","title":"The New Wildcrafted Cuisine: Exploring the Exotic Gastronomy of Local Terroir","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\"Baudar, a self-described 'professional forager' whose ingredients and preserves have been used by such chefs as Ludo Lefebvre and \n\u003ci\u003eTop Chef\u003c\/i\u003e winner Michael Voltaggio, shows how to transform barks into vinegars, insect sugar into beer, and rocks into plates, among other things, in this avid guide to field-and-table cooking. While most of the recipes center on fauna found in Southern California, aspiring survivalists anywhere will likely appreciate Baudar's deep commitment to the practice. Pickled acorns, anyone? Dirt index: Swimming in the primordial ooze.\"-- \n\u003ci\u003e\u003cb\u003ePublishers Weekly\u003c\/b\u003e\u003c\/i\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\"Pascal's book contains some of the most unique and innovative ideas that you'll ever find for using wild flavors. Clear instructions accompany each recipe, along with striking photos of the ingredients and finished products.\"-- \n\u003cb\u003eSamuel Thayer, author of \u003c\/b\u003e\n\u003ci\u003e\u003cb\u003eThe Forager's Harvest\u003c\/b\u003e\u003c\/i\u003e\n\u003cb\u003e and \u003c\/b\u003e\n\u003ci\u003e\u003cb\u003eNature's Garden\u003c\/b\u003e\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\"As a Southern California native, I grew up with the terroir that I eventually would incorporate into my cuisine at Girasol. Pascal was my spark. The first day Pascal walked through our back kitchen door with a cornucopia of foraged California wild plants and 'Old World' recipe vinegars and beers, I knew I had found my voice. Pascal's seemingly infinite knowledge and passion for what grows in the desert region we live in has truly inspired me. This book is one of a kind, a walk off the beaten trail and an exploration of true wild flavors. Chefs who truly care about finding new ways of expression and commitment to 'time and place' cooking will undoubtedly be captivated by it.\"-- \n\u003cb\u003eCJ Jacobson, executive chef, Girasol restaurant, and winner of \u003c\/b\u003e\n\u003ci\u003e\u003cb\u003eTop Chef Duels\u003c\/b\u003e\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\"Visually stunning, \n\u003ci\u003eThe New Wildcrafted Cuisine\u003c\/i\u003e is incredibly impressive, a tour de force, a masterpiece. At long last, an author has truly captured the power and sophistication that wild foods can impart to both our diets and our lives.\"-- \n\u003cb\u003eStephen Harrod Buhner, author of \u003c\/b\u003e\n\u003ci\u003e\u003cb\u003eThe Lost Language of Plants\u003c\/b\u003e\u003c\/i\u003e\n\u003cb\u003e and \u003c\/b\u003e\n\u003ci\u003e\u003cb\u003eSacred and Herbal Healing Beers\u003c\/b\u003e\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\" \n\u003ci\u003eThe New Wildcrafted Cuisine\u003c\/i\u003e takes wild foraging to a gourmet level of creativity. I am delighted by Pascal's ingenuity of wild combinations and impressed by his experience demonstrating the vast potential of culinary artistry. Pascal clearly articulates the procedures and details of transforming wild ingredients into practical recipes, thereby making the gifts of nature more accessible to us all.\"-- \n\u003cb\u003eKatrina Blair, author of \u003c\/b\u003e\n\u003ci\u003e\u003cb\u003eThe Wild Wisdom of Weeds\u003c\/b\u003e\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\"This gorgeous book will make you salivate and dream. Pascal Baudar is exploring important culinary terrain in his coastal California bioregion, incorporating the incredible diversity he forages into a broad array of foods and drinks in exciting, elegant, and clever ways. Beyond the particulars of what he can harvest there--some which you or I might find where we live, but much of which is very different--it is his methods, ideas, and aesthetics, all of which can be applied much more broadly, that are truly inspirational.\"-- \n\u003cb\u003eSandor Ellix Katz, author of \u003c\/b\u003e\n\u003ci\u003e\u003cb\u003eThe Art of Fermentation \u003c\/b\u003e\u003c\/i\u003e\n\u003cb\u003eand \u003c\/b\u003e\n\u003ci\u003e\u003cb\u003eWild Fermentation\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003ePascal Baudar\u003c\/b\u003e is the author of three previous books: \n\u003ci\u003eWildcrafted Fermentation\u003c\/i\u003e (2020), \n\u003ci\u003eThe Wildcrafting Brewer\u003c\/i\u003e (2018), and \n\u003ci\u003eThe New Wildcrafted Cuisine\u003c\/i\u003e (2016). A self-described \"culinary alchemist,\" he leads classes in traditional food preservation techniques. Through his business, Urban Outdoor Skills, he has introduced thousands of home cooks, celebrity chefs, and foodies to the flavors offered by their wild landscapes. In 2014, Baudar was named one of the most influential local tastemakers by \n\u003ci\u003eLos Angeles Magazine\u003c\/i\u003e.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003e\"This gorgeous book will make you salivate and dream. Pascal Baudar is exploring important culinary terrain.\"--Sandor Ellix Katz, author of the \u003ci\u003eNew York Times\u003c\/i\u003e bestseller \u003ci\u003eThe Art of Fermentation\u003c\/i\u003e\u003c\/b\u003e\n\u003cbr\u003e\n\u003ci\u003e\u003cbr\u003eThe New Wildcrafted Cuisine\u003c\/i\u003e takes incorporating wild foods into your meals to a new, palate-bending level and in the process redefines terroir as we've come to know it. \n\u003cp\u003e\u003c\/p\u003eAward-winning author and \"culinary alchemist\" Pascal Baudar, a professional forager and wild food instructor, combines his research and in-depth knowledge of plants and landscapes with the fascinating and innovative techniques of a master food preserver. \n\u003cp\u003e\u003c\/p\u003eThis beautifully photographed book offers up dozens of creative, seasonal recipes and instructions for preparing a variety of preserved foods, including Pickled Acorns, White Sage-Lime Cider, Wild Kimchi Spice, Wild Mustards, Currant Capers, Infused Salts with Wild Herbs, Pine Needle Vinegar, and much more. \n\u003cbr\u003e\n\u003ci\u003e\u003cbr\u003eThe New Wildcrafted Cuisine\u003c\/i\u003e is sure to inspire both chefs and adventurous eaters to explore their own bioregions and find an astonishing array of plants and other materials that can be used in their own kitchens. \n\u003cbr\u003e\n\u003cb\u003e\u003cbr\u003e\"A beautiful book, loaded with recipes and techniques.\"--\u003ci\u003eSaveur\u003c\/i\u003e\u003c\/b\u003e\n\u003cbr\u003e\n\u003cb\u003e\u003cbr\u003e\"Pascal's book contains some of the most unique and innovative ideas that you'll ever find for using wild flavors. Clear instructions accompany each recipe, along with striking photos of the ingredients and finished products.\"--Samuel Thayer, author of \u003ci\u003eThe Forager's Harvest\u003c\/i\u003e\u003c\/b\u003e\n\u003cbr\u003e\n\u003cb\u003e\u003cbr\u003e\"[Baudar is] perhaps the prince of wildcrafted haute cuisine: He creates visually stunning, palate-pleasing recipes using innovative cooking processes and foraged ingredients\"--NPR's \"The Salt\"\u003c\/b\u003e\n\u003cbr\u003e\n\u003cb\u003e\u003cbr\u003e\"A gorgeously photographed collection of prose and recipes that's both survival manual and mission statement.\"--\u003ci\u003eLos Angeles Times\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eBaudar, Pascal\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003ePascal Baudar is the author of three previous books: \u003cem\u003eWildcrafted Fermentation\u003c\/em\u003e (2020), \u003cem\u003eThe Wildcrafting Brewer\u003c\/em\u003e (2018), and \u003cem\u003eThe New Wildcrafted Cuisine\u003c\/em\u003e (2016). A self-described \"culinary alchemist,\" he leads classes in traditional food preservation techniques. Through his business, Urban Outdoor Skills, he has introduced thousands of home cooks, celebrity chefs, and foodies to the flavors offered by their wild landscapes. In 2014, Baudar was named one of the most influential local tastemakers by \u003cem\u003eLos Angeles Magazine\u003c\/em\u003e.\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 Baudar, Pascal\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Chelsea Green Publishing Company\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2023-07-27\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Specific Ingredients|Natural Foods|Cooking|Seasonal|Cooking|Methods|Canning \u0026amp; Preserving\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.65 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781645022299\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781645022299\u003c\/p\u003e","brand":"Chelsea Green Publishing Company","offers":[{"title":"Default Title","offer_id":51154314002710,"sku":"SP-9781645022299","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781645022299_spiral.png?v=1774941509"},{"product_id":"basic-fermentation-a-do-it-yourself-guide-to-cultural-manipulation","title":"Basic Fermentation: A Do-It-Yourself Guide to Cultural Manipulation","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\"A beginner's guide to fermenting food in your kitchen, with step-by-step photography\"--\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tGENIUS! Americans are suffering from yucky guts and this book teaches us how to fix 'em ... simple and basic! -Joli Forbes, \n\u003ci\u003eBamboo Family Magazine\u003c\/i\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003eThis book marries food preparation and politics. What this is, gloriously and wonderfully so, is an instruction\/cook book that very clearly tells you how to ferment and pickle every famous fermented and pickled food, from kimchi to miso to sauerkraut to capers. And like the fermented beverages that are not covered in this book (other than Ethiopian honey wine) this is intoxicating and addictive! Highly recommended for anyone with curiosity, tastebuds and patience. - \n\u003ci\u003eRoctober Magazine\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003ePraise for Sandor Ellix Katz's other works on fermentation: \n\u003cbr\u003e\"In the spirit of the great reformers and artists, Sandor Katz has labored mightily to deliver this opus magnum to a population hungry for a reconnection to real food, and to the process of life itself.\" - Sally Fallon, author of the nutrition and cookbook \n\u003ci\u003eNourishing Traditions\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\"A unique cookbook for gardeners...This book will appeal to those interested in world food traditions, the history of human nutrition, and the \"whys\" of good food and good health.\" - \n\u003ci\u003eThe Washington Post\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\" \n\u003ci\u003eWild Fermentation\u003c\/i\u003e will serve as a training manual for thousands of culinary Harry Potters, working their magic in the tranquil atmosphere of sacred kitchens.\" - Wise Traditions \n\u003cp\u003e\u003c\/p\u003e\"...the avant-garden prophet of fermented foods....\" - Acres USA \n\u003cp\u003e\u003c\/p\u003e\"...informative, thought-provoking and nothing less than inspiring...Wild Fermentation does not scare off readers with technicalities; it does everything it can to invite readers to begin fermenting on their own. And it succeeds.\" - In Good Tilth \n\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tSandor Ellix Katz is a self-taught fermentation experimentalist. He wrote Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods (Chelsea Green, 2003)--which Newsweek called \"the fermenting bible\"--in order to share the fermentation wisdom he had learned and demystify the process of home fermentation. Since the book's publication, Katz has taught hundreds of fermentation workshops across North America and beyond, taking on a role he describes as a \"fermentation revivalist.\" Now, in The Art of Fermentation, with a decade more experience behind him, he offers readers the unique opportunity to hear countless stories about fermentation practices. Answering thousands of troubleshooting questions, he's sharing a more in-depth exploration of the topic. Katz is also the author of The Revolution Will Not Be Microwaved: Inside America's Underground Food Movements (Chelsea Green, 2006).\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eA classic beginner's guide to fermenting just about anything.\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003eAt last, a new edition of fermentation guru Sandor Katz's first published work, including all new, step-by-step photography. A great introduction to fermenting foods at home, whether you're looking to expand your kitchen repertoire into exciting new flavors or seeking to make affordable, natural, probiotic food to heal your guts and soothe your soul. Includes clear, straightforward instructions to get you started making anything fermentable, from bread to cheese to yogurt to kimchi to miso to injera to honey wine. Who knew making tasty, healthy, interesting food could be so simple? \n\u003cbr\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 Katz, Sandor Ellix\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Microcosm Publishing\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2017-07-12\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Methods|Canning \u0026amp; Preserving|Health \u0026amp; Fitness|Alternative Therapies|Cooking|Health \u0026amp; Healing|General|Cooking|Methods|Raw Food\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Fermented foods\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 0.55 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781621068723\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781621068723\u003c\/p\u003e","brand":"Microcosm Publishing","offers":[{"title":"Default Title","offer_id":51154347983126,"sku":"SP-9781621068723","price":24.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781621068723_spiral.png?v=1774942958"},{"product_id":"buttermilk-graffiti-a-chefs-journey-to-discover-americas-new-melting-pot-cuisine","title":"Buttermilk Graffiti: A Chef's Journey to Discover America's New Melting-Pot Cuisine","description":"\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\"Striking stories. . . . Lee is a master.\" \u003cbr\u003e\u003cb\u003e--\u003ci\u003eNew York Times Book Review\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\"Beautifully written.\" \u003cbr\u003e\u003cb\u003e--NPR\u003c\/b\u003e \u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e \"Lee is a gifted storyteller and those first few chapters will grab you and keep you riveted all the way to the end.\" \n\u003cbr\u003e\n\u003cb\u003e--\u003ci\u003eBon Appétit\u003c\/i\u003e\u003c\/b\u003e\n\u003cbr\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\"Capture[s] what the nation's melting pot cuisine is today.\" \u003cbr\u003e\u003cb\u003e\u003ci\u003e--Food Wine\u003c\/i\u003e, Staff Favorite\u003c\/b\u003e \u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e \"Part adventure tale, part memoir. . . . Don't hit the beach without this remarkable book in your bag.\" \n\u003cbr\u003e\n\u003ci\u003e\u003cb\u003e--Fine Cooking\u003c\/b\u003e\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e \"Conjure[s] writers as diverse and compelling as Alexis de Tocqueville, M.F.K. Fisher and Anthony Bourdain. . . . Powerful, poignant, and timely.\" \n\u003cbr\u003e\n\u003ci\u003e\u003cb\u003e--Atlanta Journal-Constitution \u003cbr\u003e \u003c\/b\u003e\u003c\/i\u003e\n\u003cbr\u003e \"Lee peels open the layers of what it means to be American today. . . . [ \n\u003ci\u003eButtermilk Graffiti\u003c\/i\u003e] contains a level of awareness that's often missing from chef memoirs. . . . Lee is just as well-read and reflective as master of the genre Anthony Bourdain, but he brings a fresh take.\" \n\u003cbr\u003e\n\u003cb\u003e--Eater\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e \"Raw, gritty. . . . Each chapter in \n\u003ci\u003eButtermilk Graffiti \u003c\/i\u003epresents a new adventure.\" \n\u003cbr\u003e\n\u003ci\u003e\u003cb\u003e--Richmond Times-Dispatch\u003c\/b\u003e\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e \"Lee is consistently willing to dive into unfamiliar places and challenging conversations to get stories that haven't yet been told, and the reader emerges from \n\u003ci\u003eButtermilk Graffiti\u003c\/i\u003e richer for his efforts. . . . \n\u003ci\u003e Buttermilk Graffiti \u003c\/i\u003erepresents exactly the kind of inquiry that helps create a vibrant national food scene. It's not a flavor-of-the-week Nutella lasagna recipe turned hashtag, and it's not a reality food competition. The book is one hyper-curious chef, on the road, meeting people in places that haven't already been covered to death and discovering what they eat and what makes it special. Based on the stories that Lee tells, the journey was valuable unto itself--and we're just fortunate to get to tag along with him.\" \n\u003cbr\u003e\n\u003ci\u003e\u003cb\u003e--Christian Science Monitor\u003c\/b\u003e\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e \"A tapestry of American cuisine. . . . Lee's elevation of the often anonymous people behind the food we eat speaks to his concern with not just style, but substance.\" \n\u003cbr\u003e\n\u003ci\u003e\u003cb\u003e--Los Angeles Times\u003c\/b\u003e\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e \"Like all great food writers, [Lee is] always on the verge of declaring the thing he is currently chewing on to be among the greatest things he's ever eaten. He will eat two West Virginia slaw dogs before 8 a.m. and stay up all night on your porch drinking whiskey. . . . He's so amiable that as you read the book, you can easily imagine that he's a friend.\" \n\u003cbr\u003e\n\u003ci\u003e\u003cb\u003e--The Wall Street Journal\u003c\/b\u003e\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e \"A great romp of a read with humor, poignancy, and--for people who love food--a page turner.\" \n\u003cbr\u003e -- \n\u003cb\u003e\u003ci\u003eEdible DC\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e \"Altogether eye-popping. . . . \n\u003ci\u003eButtermilk Graffiti\u003c\/i\u003e is a timely and important work that reminds readers that America's melting pot is alive and well in the most unexpected places. And, that we \n\u003ci\u003eall\u003c\/i\u003e belong.\" \n\u003cbr\u003e -- \n\u003cb\u003e\u003ci\u003eNew York Journal of Books\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e \u003cbr\u003e \"Excellent\u003cb\u003e. . . . \u003c\/b\u003eLee celebrates unexpected confluences of cuisines while refusing to be limited by definitions of 'authenticity.'\" \u003cbr\u003e\u003cb\u003e--\u003ci\u003ePublishers Weekly\u003c\/i\u003e, starred review\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e \u003cbr\u003e \"An acclaimed chef and restaurateur travels across the country to explore the cultural history behind the evolving American cuisine. Lee . . . points out the essential role that both immigrants and longtime settlers play in the food we eat. . . . A heartfelt and forward-thinking book.\" \u003cbr\u003e\u003cb\u003e\u003ci\u003e--Kirkus Reviews\u003c\/i\u003e\u003c\/b\u003e \u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e \"At a time when America's melting-pot culture frightens so many citizens, Lee finds hope and joy in visiting ethnic communities all across the nation's breadth.\" \n\u003cbr\u003e\n\u003ci\u003e\u003cb\u003e--Booklist\u003c\/b\u003e\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e \"Part adventure tale, part food treatise, part memoir, \n\u003ci\u003eButtermilk Graffiti\u003c\/i\u003e is all Edward Lee: wide-eyed, profane, hungry for life, ever soulful, and poetic. In prose that's as gorgeous and honest as his cooking, Lee takes us on an irresistible journey into the amazing diversity of flavors and traditions that truly makes this country great. An essential American story.\" \n\u003cbr\u003e\n\u003cb\u003e--Chang-rae Lee, winner of the PEN\/Hemingway Award and Pulitzer Prize finalist\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e \"Restlessly curious, unafraid, and empathetic, Edward Lee reports and writes like a narrative journalist with a side interest in squash schnitzel and pickle juice gravy. You won't read a smarter book about American food culture this year.\" \n\u003cbr\u003e\n\u003cb\u003e--John T. Edge, author of \u003ci\u003eThe Potlikker Papers: A Food History of the Modern South\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e \"With the release of \n\u003ci\u003eButtermilk Graffiti\u003c\/i\u003e, Edward Lee proves himself to be one of our country's great chroniclers of culture. Going all the way back to de Tocqueville, the most informative and impactful writing has examined class, society, culture, assimilation, and food. Lee now joins that long list of food\/culture warriors, deciphering our modern world through what we can learn from its food and inspiring us to look at what we eat, where it comes from, who is cooking it, and \n\u003ci\u003ewhy\u003c\/i\u003e. In today's political and social climate, this book is as timely as it is important.\" \n\u003cbr\u003e\n\u003cb\u003e--Andrew Zimmern, chef, teacher, author, and host of \u003ci\u003eBizarre Foods with Andrew Zimmern\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e \" \n\u003ci\u003eButtermilk Graffiti\u003c\/i\u003e is a masterfully narrated passion tour of some of this country's most revelatory places to eat and the people behind them, written in Edward Lee's socially conscious style. It left me enlightened and hungry.\" \n\u003cbr\u003e\n\u003cb\u003e--Toni Tipton-Martin, author of \u003ci\u003eThe Jemima Code: Two Centuries of African American Cookbooks\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eEdward Lee \u003c\/b\u003eis the chef\/owner of 610 Magnolia and Nami in Louisville, Kentucky, and the culinary director for Succotash Restaurants in Washington, DC, and Maryland, for which he was awarded a Bib Gourmand from the Michelin Guide. He is also the cofounder of the LEE Initiative, a nonprofit dedicated to diversity and equality in the restaurant industry. He operates the non-profit restaurant M. Frances in Washington, DC, as part of the LEE Initiative's overall mission. He was awarded the Muhammad Ali Humanitarian Award in 2021. Chef Lee was the recipient of the 2019 James Beard Foundation Award for his book \n\u003ci\u003eButtermilk Graffiti: A Chef's Journey to Discover America's New Melting Pot Cuisine.\u003c\/i\u003e His first book was \n\u003ci\u003eSmoke \u0026amp; Pickles\u003c\/i\u003e. He was nominated for a Daytime Emmy for his role as host of the Emmy-winning PBS series \n\u003ci\u003eThe\u003c\/i\u003e\n\u003ci\u003eMind of a Chef\u003c\/i\u003e. He has hosted and written a feature documentary called \n\u003ci\u003eFermented.\u003c\/i\u003e\n\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eWinner, 2019 James Beard Award for Best Book of the Year in Writing\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eFinalist, 2019 IACP Award, Literary Food Writing\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eNamed a Best Food Book of the Year by the \u003ci\u003eBoston Globe\u003c\/i\u003e, \u003ci\u003eSmithsonian\u003c\/i\u003e, BookRiot, and more\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eSemifinalist, Goodreads Choice Awards \u003c\/b\u003e\u003cp\u003e\u003c\/p\u003e \"Thoughtful, well researched, and truly moving. Shines a light on what it means to cook and eat American food, in all its infinitely nuanced and ever-evolving glory.\" \u003cbr\u003e --Anthony Bourdain\n\u003cp\u003e\u003c\/p\u003e American food is the story of mash-ups. Immigrants arrive, cultures collide, and out of the push-pull come exciting new dishes and flavors. But for Edward Lee, who, like Anthony Bourdain or Gabrielle Hamilton, is as much a writer as he is a chef, that first surprising bite is just the beginning. What about the people behind the food? What about the traditions, the innovations, the memories? \n\u003cp\u003e\u003c\/p\u003e A natural-born storyteller, Lee decided to hit the road and spent two years uncovering fascinating narratives from every corner of the country. There's a Cambodian couple in Lowell, Massachusetts, and their efforts to re-create the flavors of their lost country. A Uyghur café in New York's Brighton Beach serves a noodle soup that seems so very familiar and yet so very exotic--one unexpected ingredient opens a window onto an entirely unique culture. A beignet from Café du Monde in New Orleans, as potent as Proust's madeleine, inspires a narrative that tunnels through time, back to the first Creole cooks, then forward to a Korean rice-flour \n\u003ci\u003ehoedduck\u003c\/i\u003e and a beignet dusted with matcha. \n\u003cp\u003e\u003c\/p\u003e Sixteen adventures, sixteen vibrant new chapters in the great evolving story of American cuisine. And forty recipes, created by Lee, that bring these new dishes into our own kitchens.\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eLee, Edward\u003cbr\u003e\n\u003cb\u003eEdward Lee\u003c\/b\u003e is the author of \n\u003ci\u003eSmoke \u0026amp; Pickles\u003c\/i\u003e; chef\/owner of 610 Magnolia, MilkWood, and Whiskey Dry in Louisville, Kentucky; and culinary director of Succotash in National Harbor, Maryland, and Penn Quarter, Washington, DC. He appears frequently in print and on television, including earning an Emmy nomination for his role in the Emmy Award-winning series \n\u003ci\u003eThe Mind of a Chef. \u003c\/i\u003eMost recently, he wrote and hosted the feature documentary \n\u003ci\u003e Fermented. \u003c\/i\u003eHe lives in Louisville and Washington, DC, and you can find him on Instagram and Twitter @chefedwardlee.\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 Lee, Edward\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Artisan Publishers\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2019-03-05\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Essays \u0026amp; Narratives|Cooking|Individual Chefs \u0026amp; Restaurants|Cooking|Regional \u0026amp; Cultural|American - General\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 0.7 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781579659004\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781579659004\u003c\/p\u003e","brand":"Artisan Publishers","offers":[{"title":"Default Title","offer_id":51154357846294,"sku":"SP-9781579659004","price":26.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781579659004_spiral.png?v=1774943220"},{"product_id":"modern-creole-a-taste-of-new-orleans-culture-and-cuisine","title":"Modern Creole: A Taste of New Orleans Culture and Cuisine","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\"Chef Eric Cook presents his signature Southern, Cajun, and Creole recipes, along with a side of New Orleans culture, in this dynamic new cookbook\"--\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePromotional Headline\u003c\/strong\u003e:\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eChef Eric Cook presents his signature Southern, Cajun, and Creole recipes, along with a side of New Orleans culture, in this dynamic new cookbook.\u003c\/b\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eEric Cook\u003c\/b\u003e, a native New Orleanian, is the executive chef and owner of two celebrated New Orleans restaurants, Gris-Gris and Saint John. Eric Cook is a combat veteran who served six years in the United States Marine Corps. With training from the John Folse Culinary Institute, he began his culinary career at Brennan's in the French Quarter where he studied under Chef Mike Roussel. Soon after, Cook joined the team at Commander's Palace as Sous Chef and Chef de Partie. Cook has also worked as a private chef, executive banquet chef, and research and development consultant for several national restaurants. \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eSam Hanna\u003c\/b\u003e, a New Orleans-based food and beverage photographer, boasts a global portfolio spanning books, magazines, television, and packaging. His discerning eye has attracted a diverse clientele, including restaurants, hotels, caterers, retail food brands, agencies, and renowned chefs.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tEric Cook shows off the bold flavors and spirit of multicultural New Orleans and his Gris-Gris restaurant in the vibrant cookbook Modern Creole. \n\u003cp\u003e\u003c\/p\u003eCook grew up crabbing, hunting, and fishing in south Louisiana, developing a love for its seafood and game. His attuned version of cooking with the seasons pays attention to the rhythms of Carnival, Jazz Fest, and the running of the crawfish. Indeed, these dishes are at once elegant and homey. They emphasize freshness, quality, and regional pantry staples like sugarcane vinegar and mirlitons. There are inspired concoctions like Macaroni Pie with Creole Red Gravy and Hot Shrimp Remoulade on Fried Green Tomatoes, which is topped with a contemporary chow chow that's packed with roasted corn and pickled okra. Pan-Fried Frog Legs with Garlic Butter appear, as do Chicken Gizzard Grillades with Stone-Ground Grits. \n\u003cp\u003e\u003c\/p\u003e\"One of my favorite things about cooking,\" Cook says, \"is the simple joy of the aromas that can perfume the kitchen, and the entire house for that matter.\" And since some tasty crowd-pleasers with their brown ingredients and gravies can look drab on the plate, the more unphotogenic restaurant favorites are honored via colorful still-life shots of their assembled uncooked ingredients. \n\u003cp\u003e\u003c\/p\u003eEmphasizing hospitality, the book begins with recipes for inventive cocktails flavored with \"voodoo nuances\" and spicy, unexpected ingredients. The Midnight Sun is a creative brew of orange gin, blueberry shrub, lime juice, prosecco, and blueberries, licked with a rim of black lava sea salt. Cook notes that these potent potables can also be made as mocktails to include sober buddies and designated drivers in the celebration. The beverage chapter also highlights a variety of fun cocktail snacks, including Artichoke Boulettes and Duck Poppers, to get the party rolling. \n\u003cp\u003e\u003c\/p\u003eWith heartfelt recipe introductions, Modern Creole is an exuberant showcase of a talented chef's vibrant Southern food style. -- \"Foreword Reviews\"\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eChef Eric Cook presents his signature Southern, Cajun, and Creole recipes, along with a side of New Orleans culture, in this dynamic new cookbook.\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Eric Cook shows off the bold flavors and spirit of multicultural New Orleans....With heartfelt recipe introductions, Modern Creole is an exuberant showcase of a talented chef's vibrant Southern food style.\"-- \n\u003ci\u003eForeword Reviews\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003eWith approximately 120 food and cocktail recipes, and vibrant, dynamic culinary photography that captures the chef's bad boy rock-and-roll style, Eric Cook's new book, with a foreword by Gordon Ramsay, \n\u003ci\u003eModern Creole: A Taste of New Orleans Culture and Cuisine\u003c\/i\u003e, winds through Southern, Cajun, and Creole genres fulfilling home cooks' desire for dishes that are special, yet accessible and straightforward enough for an everyday meal, yet impressive enough for company or the holiday table. Cook's restaurants lean into the Voodoo history and culture of New Orleans and readers will find hints of that in the cookbook as well. \n\u003cp\u003e\u003c\/p\u003eChef Cooks' recipes for a redfish court-bouillon, a rich and spicy fish stew featuring the whole fish in a dramatic presentation; Chicken Gizzard Grillades cooked long and slow with caramelized onions and an unctuous, silken brown gravy; the chef's mother's chicken and dumplings made with bread and butter; Creole Beef Daube featuring short-ribs braised in Burgundy with aromatics; Creole Tomato, Watermelon, and Grilled Feta Salad with Tajin Vinaigrette; and scrumptious desserts like Spiced Sweet Potato Beignets and Bananas Foster will inspire readers to delve into the culinary world of New Orleans and start 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\"\u003eForeword\u003c\/span\u003e 08\/14\/2024 (EAN 9781423665441, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eCook, Eric\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eEric Cook\u003c\/b\u003e, a native New Orleanian, is the executive chef and owner of two celebrated New Orleans restaurants, Gris-Gris and Saint John. Eric Cook is a combat veteran who served six years in the United States Marine Corps. With training from the John Folse Culinary Institute, he began his culinary career at Brennan's in the French Quarter where he studied under Chef Mike Roussel. Soon after, Cook joined the team at Commander's Palace as Sous Chef and Chef de Partie. Cook has also worked as a private chef, executive banquet chef, and research and development consultant for several national restaurants.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSam Hanna\u003c\/b\u003e, a New Orleans-based food and beverage photographer, boasts a global portfolio spanning books, magazines, television, and packaging. His discerning eye has attracted a diverse clientele, including restaurants, hotels, caterers, retail food brands, agencies, and renowned chefs.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eBenson, Jyl\u003cbr\u003e\n\u003cp\u003e\u003cb\u003eEric Cook\u003c\/b\u003e, a native New Orleanian, is the executive chef and owner of two celebrated New Orleans restaurants, Gris-Gris and Saint John. Eric Cook is a combat veteran who served six years in the United States Marine Corps. With training from the John Folse Culinary Institute, he began his culinary career at Brennan's in the French Quarter where he studied under Chef Mike Roussel. Soon after, Cook joined the team at Commander's Palace as Sous Chef and Chef de Partie. Cook has also worked as a private chef, executive banquet chef, and research and development consultant for several national restaurants.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSam Hanna\u003c\/b\u003e, a New Orleans-based food and beverage photographer, boasts a global portfolio spanning books, magazines, television, and packaging. His discerning eye has attracted a diverse clientele, including restaurants, hotels, caterers, retail food brands, agencies, and renowned chefs.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eHanna, Sam\u003cbr\u003e\n\u003cp\u003e\u003cb\u003eEric Cook\u003c\/b\u003e, a native New Orleanian, is the executive chef and owner of two celebrated New Orleans restaurants, Gris-Gris and Saint John. Eric Cook is a combat veteran who served six years in the United States Marine Corps. With training from the John Folse Culinary Institute, he began his culinary career at Brennan's in the French Quarter where he studied under Chef Mike Roussel. Soon after, Cook joined the team at Commander's Palace as Sous Chef and Chef de Partie. Cook has also worked as a private chef, executive banquet chef, and research and development consultant for several national restaurants.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSam Hanna\u003c\/b\u003e, a New Orleans-based food and beverage photographer, boasts a global portfolio spanning books, magazines, television, and packaging. His discerning eye has attracted a diverse clientele, including restaurants, hotels, caterers, retail food brands, agencies, and renowned chefs.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eRamsay, Gordon\u003cbr\u003e\n\u003cp\u003e\u003cb\u003eEric Cook\u003c\/b\u003e, a native New Orleanian, is the executive chef and owner of two celebrated New Orleans restaurants, Gris-Gris and Saint John. Eric Cook is a combat veteran who served six years in the United States Marine Corps. With training from the John Folse Culinary Institute, he began his culinary career at Brennan's in the French Quarter where he studied under Chef Mike Roussel. Soon after, Cook joined the team at Commander's Palace as Sous Chef and Chef de Partie. Cook has also worked as a private chef, executive banquet chef, and research and development consultant for several national restaurants.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSam Hanna\u003c\/b\u003e, a New Orleans-based food and beverage photographer, boasts a global portfolio spanning books, magazines, television, and packaging. His discerning eye has attracted a diverse clientele, including restaurants, hotels, caterers, retail food brands, agencies, and renowned chefs.\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 Cook, Eric\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Gibbs Smith\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2024-09-17\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Regional \u0026amp; Cultural|Cajun \u0026amp; Creole|Cooking|Beverages|Alcoholic - Bartending \u0026amp; Cocktails|Cooking|Specific Ingredients|Fish \u0026amp; Seafood\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Cooking, Cajun|Cooking, Creole|Cookbooks|Louisiana style|Cooking, American\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.35 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781423665441\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781423665441\u003c\/p\u003e","brand":"Gibbs Smith","offers":[{"title":"Default Title","offer_id":51154401263894,"sku":"SP-9781423665441","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781423665441_spiral.png?v=1774943792"},{"product_id":"xian-famous-foods-the-cuisine-of-western-china-from-new-yorks-favorite-noodle-shop","title":"Xi'an Famous Foods: The Cuisine of Western China, from New York's Favorite Noodle Shop","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\u003eJason Wang \u003c\/b\u003eis the CEO and owner of Xi'an Famous Foods, which has 14 locations. Wang was named an Eater Young Gun, a \n\u003ci\u003eZagat \u003c\/i\u003e30 Under 30, a \n\u003ci\u003eForbes \u003c\/i\u003e30 Under 30, and a \n\u003ci\u003eCrain's \u003c\/i\u003e40 Under 40. \n\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"When I moved to New York to open Pok Pok, I ate at Xi'an Famous Foods probably two or three times a week for months, working my way through the menu of dishes that were unknown to me at that time but came blazing right up my alley. The spicy, herbaceous, meaty flavors and textures of Xi'an cuisine bowled me over; I was hooked. Today, I no longer live in NYC and one of the things I miss the most are XFF Liang Pi Cold Skin Noodles, so when Jason sent me this book I hoped to find the secrets that would allow me to replicate that haunting flavor here in the cold Pacific Northwest . . . and I'm happy to say that Jason has revealed all!\" \n\u003cbr\u003e-- \n\u003cb\u003eAndy Ricker\u003c\/b\u003e, \n\u003ci\u003e\u003cb\u003eJames Beard Award-winning chef and author of Pok Pok\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\"Xi'an Famous Foods is one of the few restaurants I always make sure to eat at when I visit NYC. I'm so excited that this cookbook provides a way for me to have their yummy dishes on the West Coast.\" \n\u003cbr\u003e-- \n\u003cb\u003eAli Wong\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\"Xi'an Famous Foods is one of the most delicious, craveable, and hottest restaurant concepts I've encountered in my life. There are days I've had three meals in their restaurants. For any cook or foodie, having access to these recipes is almost unfair. We're all about to level up.\"-- \n\u003cb\u003eRichard Blais\u003c\/b\u003e, \n\u003ci\u003e\u003cb\u003ewinner of Top Chef All-Stars\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\"No one has done more for the popularization of the flavors of northwest China in the US than Xi'an Famous Foods. This impressive new cookbook goes far beyond XFF's most recognizable dishes, providing a cultural education through Jason's personal lens. It's distinctly Xi'an Famous Foods, a blend of Chinese and American sensibilities.\" \n\u003cbr\u003e-- \n\u003cb\u003eSerena Dai\u003c\/b\u003e, \n\u003ci\u003e\u003cb\u003eeditor of Eater NY\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\"With the publication of chef-restaurateur Jason Wang's cookbook \n\u003ci\u003e Xi'an Famous Foods: The Cuisine of Western China, from New York's Favorite Noodle Shop\u003c\/i\u003e, people all over the world can create their own versions of these assertively spiced (but not all that incendiary), soul-warming dishes. And as an added bonus, the book offers something that Wang's restaurants can't--an unflinchingly honest and heart-wrenching account of his family's unlikely path to restaurant success.\" \n\u003cbr\u003e-- \n\u003cb\u003eEd Levine\u003c\/b\u003e, \n\u003ci\u003e\u003cb\u003efounder of Serious Eats and author of Serious Eater\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\"Jason and his family have introduced a generation of New Yorkers to the flavors of his hometown of Xi'an. I've been thrilled to watch him turn the original shop into a small empire, where my friends now know liang pi, tiger vegetables salad, and Mt. Qi pork with hand-ripped noodles. This book will bring these dishes to broader audiences. The flavors are from Xi'an, but many of the dishes are inventive new combinations--native to New York.\" \n\u003cbr\u003e-- \n\u003cb\u003eJennifer 8. Lee\u003c\/b\u003e, \n\u003ci\u003e\u003cb\u003ejournalist and New York Times bestselling author of The Fortune Cookie Chronicles\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 debut cookbook from the New York City restaurant chain Xi'an Famous Foods is worth picking up whether or not you have slurped the restaurant's hand-pulled noodles. This is a book on how to operate a food business -- CEO Jason Wang outlines five lessons to know before diving into the business and strips away the glamor of running a restaurant empire. It's also a food history of the flavors of Xi'an, China. With so many layers to appreciate, Xi'an Famous Foods is a prime example of what a restaurant cookbook can be.\"-- \n\u003ci\u003e\u003cb\u003eEater\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\"With its vibrant photography and storytelling, this book, written with Jessica K. Chou, is as satisfying to flip through as it is to cook from.\"-- \n\u003ci\u003e\u003cb\u003eThe New York Times\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\"In this highly anticipated cookbook, Xi'an Famous Foods CEO Jason Wang reflects on the humble beginnings of his family business, founded in Queens by his father in 2005. But he also introduces readers to his birthplace of Xi'an -- the city that inspired the iconic noodle shop's most adored dishes, like biang biang noodles seared in oil with cumin-rubbed lamb.\"-- \n\u003ci\u003e\u003cb\u003eTravel + Leisure\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\"This book, written by Xi'an CEO Jason Wang, offers basic cooking skills for noodle-freaks like me who are adept at ordering Western Chinese food but completely inept at cooking it. I'm a devoted customer at the Xi'an noodle shops but never imagined those chewy spiced dishes were easy to make at home.\"-- \n\u003ci\u003e\u003cb\u003eCNN Travel\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\"Oftentimes, in cookbooks, the text is secondary to the recipes. But don't skip over the words in Xi'an Famous Foods--they serve as a cultural chronicle of both cuisine and the immigrant experience in America.\"-- \n\u003ci\u003e\u003cb\u003eVogue\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe must-have cookbook from the iconic restaurant, revealing never-before-published recipes.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\"Vibrant photography . . . as satisfying to flip through as it is to cook from\u003c\/b\u003e\u003ci\u003e\u003cb\u003e.\" ―New York Times\u003c\/b\u003e\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\"For any cook or foodie, having access to these recipes is almost unfair.\" ―Richard Blais, winner, \u003c\/b\u003e\u003ci\u003e\u003cb\u003e Top Chef All-Stars\u003c\/b\u003e\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\"A cultural chronicle of both cuisine and the immigrant experience in America.\" ―\u003c\/b\u003e\u003ci\u003e\u003cb\u003eVogue\u003c\/b\u003e\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003eFrom a six-seat stall to a global culinary phenomenon, Xi'an Famous Foods has brought the complex, explosive flavors of Xi'an, China, and the province of Shaanxi to the New York City spotlight--and now to your kitchen.\u003c\/p\u003e\n\u003cp\u003eThe foods of Xi'an, the ancient capital of China and the eastern starting point of the Silk Road, are defined by a unique blend of Middle Eastern and Chinese flavors. Think hand-ripped, chewy \u003ci\u003ebiang-biang\u003c\/i\u003e noodles, cumin-laced lamb, fiery chili oil, and savory \u003ci\u003erougamo\u003c\/i\u003e (Chinese burgers).\u003c\/p\u003e\n\u003cp\u003eIn this long-awaited debut cookbook, founder Jason Wang and his father, David Shi, share their family's story of immigrant success and the recipes that built their culinary empire. This book dives into the region's culinary history alongside 75 recipes for signature dishes, including: \u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eThe iconic \u003cb\u003eSpicy Cumin Lamb Hand-Ripped Noodles\u003c\/b\u003e\n\u003c\/li\u003e\n\u003cli\u003eThe fragrant, peppery \u003cb\u003eSpicy and Sour Lamb Soup\u003c\/b\u003e\n\u003c\/li\u003e\n\u003cli\u003eCrispy, savory \u003cb\u003eStuffed Flatbreads (Roujiamo)\u003c\/b\u003e\n\u003c\/li\u003e\n\u003cli\u003eSimple, foundational recipes for making their essential \u003cb\u003echili oil\u003c\/b\u003e, versatile broths, and, of course, their \u003cb\u003eperfect hand-ripped noodles\u003c\/b\u003e from scratch.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cbr\u003eThis is more than a cookbook; it's a celebration of family, the Silk Road's culinary heritage, and the determination required to build a taste of home in a new world. Transport yourself to the busy streets of Xi'an with every flavorful bite.\u003c\/p\u003e\n\u003cp\u003eWang writes in his introduction: \"Here it is, the never-been-told version of how the XFF empire came to be--the random weird pit stops along the way; the family drama behind the scenes; the labor hidden in the secret recipes, and, yes, some really f*cking good spicy cumin lamb.\"\u003c\/p\u003e\n\u003cp\u003eThis unique, extraordinary cookbook helps home cooks make the dishes that fans of Xi'an Famous Foods line up for while also exploring the vibrant cuisine and culture of Xi'an. Transporting readers to the streets of Xi'an and the kitchens of New York's Chinatown, \u003ci\u003eXi'an Famous Foods\u003c\/i\u003e is the cookbook that fans of Xi'an Famous Foods have been waiting for and makes a perfect gift.\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 01\/01\/2021 pg. 88 (EAN 9781419747526, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eWang, Jason\u003cbr\u003e\n\u003cb\u003eJason Wang \u003c\/b\u003eis the CEO and owner of Xi'an Famous Foods, which has 14 locations. Wang was named an Eater Young Gun, a \n\u003ci\u003eZagat \u003c\/i\u003e30 under 30, a \n\u003ci\u003eForbes \u003c\/i\u003e30 under 30, and a \n\u003ci\u003eCrain's \u003c\/i\u003e40 under 40.\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 Wang, Jason\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Harry N. 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Abrams","offers":[{"title":"Default Title","offer_id":51154402771222,"sku":"SP-9781419747526","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781419747526_spiral.png?v=1774943847"},{"product_id":"the-encyclopedia-of-mexican-food-350-recipes-from-the-beloved-cuisine","title":"The Encyclopedia of Mexican Food: 350 Recipes from the Beloved Cuisine","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\"Mexican cuisine is rich in history, heart, and heavenly flavors, and 'The encyclopedia of Mexican food' manages to embrace them all. Featuring more than 300 recipes that are accessible and irresistible to all, this book has everything you need to capture the unique spirit of this bold cuisine in your home kitchen. Whether you are looking to master legendary recipes like mole and birria or just looking for ways to make your weekly taco night feel a bit more special, 'The encyclopedia of Mexican food' guarantees you'll hit the mark\"--Provided by publisher.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCapture the heart and soul of Mexico with 350 rich recipes in this extraordinary encyclopedic cookbook.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFrom Tacos al Pastor to Enchiladas Suizas, this cookbook is a culinary exploration of Mexican culture, tradition, and flavor. \u003cem\u003eThe Encyclopedia of Mexican Food \u003c\/em\u003ecaters to all levels of culinary expertise, from the novice cook making their first tortillas to the seasoned chef exploring intricate, lesser-known dishes. Each recipe is accompanied by clear, step-by-step instructions, an uncluttered design, expert tips, and stunning full-color photographs that will inspire you to bring these culinary treasures to your own kitchen. Master the art of making the perfect tortillas, salsas, and guacamoles, and learn how to prepare family-style meals with recipes handed down through generations.\u003c\/p\u003e\n\u003cp\u003eInside you'll find: \u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eAuthentic recipes from A to Z\u003c\/li\u003e\n\u003cli\u003eA wide variety of dishes to cater to all tastes and dietary preferences\u003c\/li\u003e\n\u003cli\u003eMouthwatering photography\u003c\/li\u003e\n\u003cli\u003eEasy-to-follow instructions for each recipe\u003c\/li\u003e\n\u003cli\u003eStreet food favorites like Tamales, Elotes, Churros, and more\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eFrom the bustling streets of Mexico City to the tranquil coastal towns of Oaxaca and beyond, these recipes capture the essence of Mexican cuisine. 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She is the founder-owner of maangchi.com, the top online destination for Korean cooking. Her eponymous YouTube channel has almost 3 million subscribers. She lives in New York City.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tThe definitive book on Korean cuisine by \"YouTube's Korean Julia Child\"* and the author of \n\u003ci\u003eMaangchi's Real Korean Cooking \u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e *New York Times\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\"\u003cem\u003eMaangchi's Big Book of Korean Cooking: From Everyday Meals to Celebration Cuisine\u003c\/em\u003e is her second book, an even more comprehensive take on Korean home cooking than the first -- think Julia Child's iconic \u003cem\u003eMastering the Art of French Cooking\u003c\/em\u003e, but with bibimbap.\" --\u003cem\u003eEater\u003c\/em\u003e \"Reading \u003cem\u003eMaangchi's Big Book of Korean Cooking\u003c\/em\u003e is like being on a WhatsApp chain with my friends' moms. There are photos of ingredients to buy (Sempio soy sauce, tubes of soft tofu) and recipes that go beyond KBBQ (chicken ginseng soup, Korean temple-style vegetables), all in the same tone that makes Maangchi feel like everyone's auntie.\" --Elyse Inamine, digital restaurant editor, for \u003cem\u003eBon Appetit\u003c\/em\u003e \u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003e\u003ci\u003eThe New York Times\u003c\/i\u003e Best Cookbooks of Fall 2019\u003cbr\u003e\u003ci\u003eEater\u003c\/i\u003e Best Fall Cookbooks 2019\u003cbr\u003e\u003ci\u003eBon Appetit's\u003c\/i\u003e \"Fall Cookbooks We've Been Waiting All Summer For\"\u003cbr\u003eAmazon's Pick for Best Fall Cookbooks 2019\u003cbr\u003e\u003ci\u003eForbes Finds\u003c\/i\u003e 15 New Cookbooks for Fall 2019\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003eThe definitive Korean cookbook on authentic Korean cuisine by \"YouTube's Korean Julia Child\"* and the author of \n\u003ci\u003eMaangchi's Real Korean Cooking\u003c\/i\u003e. \n\u003cbr\u003e\n\u003ci\u003e*New York Times\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003eDespite the huge popularity of Korean restaurants, there has been no comprehensive book on Korean cooking--until now. \n\u003ci\u003eMaangchi's Big Book of Korean Cooking\u003c\/i\u003e is a wide, deep journey into the world of traditional and modern Korean food. \n\u003cp\u003e\u003c\/p\u003eThe book contains the favorite dishes Maangchi has perfected over the years, with Korean recipes from Korean barbecue and fried chicken to bulgogi and bibimbap. It explores topics not covered in other Korean cookbooks, from the vegan Korean food of Buddhist mountain temples to inventive Korean street food and the healthful, beautiful lunch boxes Korean mothers make for their kids. Maangchi has updated and improved the traditional dishes, without losing their authentic spirit. \n\u003cp\u003e\u003c\/p\u003eAmong the features: \n\u003cbr\u003e- Spectacular party food, from homemade clear rice liquor to sweet, spicy, sour baby back ribs \n\u003cbr\u003e- Side plates that support and complement every Korean meal \n\u003cbr\u003e- Soups, hotpots, and stews, from bone broth to tofu stews \n\u003cbr\u003e- An array of different kimchis \n\u003cbr\u003e- A detailed photographic chapter on Korean cooking techniques and ingredients \n\u003cp\u003e\u003c\/p\u003eHundreds of striking, full-color, step-by-step photos by Maangchi show Korean ingredients so the cook knows exactly what to buy, step-by-step techniques for each recipe, and tempting close-ups of every dish.\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\/01\/2019 (EAN 9781328988126, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eBooklist\u003c\/span\u003e 09\/01\/2019 pg. 20 (EAN 9781328988126, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 10\/01\/2019 pg. 119 (EAN 9781328988126, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eMaangchi\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003eMAANGCHI (\"Hammer\" in Korean) was born and raised in South Korea, where she learned the fundamentals of home cooking from her relatives. A former counselor for victims of domestic violence and movie extra, she is the founder-owner of maangchi.com, the top online destination for Korean cooking. She also has her own YouTube channel. She lives in New York City.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eShulman, Martha Rose\u003cbr\u003e\n\t\t\t\t\t\t\t\tMartha Rose Shulman writes the popular recipe feature entitled \"Recipes for Health\" for the \n\u003cem\u003eNew York Times\u003c\/em\u003e Food section and is the award-winning author of more than twenty-five cookbooks, including \n\u003cem\u003eThe Simple Art of Vegetarian Cooking, \u003c\/em\u003e\n\u003cem\u003eThe Very Best of Recipes for Health, Mediterranean Harvest: Vegetarian Recipes from the World's Healthiest Cuisine\u003c\/em\u003e (named one of the six best vegetarian cookbooks of the last twenty-five years by \n\u003cem\u003eCooking Light\u003c\/em\u003e), \n\u003cem\u003eMediterranean Light, Provençal Light, \u003c\/em\u003e and \n\u003cem\u003eEntertaining Light. \u003c\/em\u003eHer food combines pleasure and health, drawing largely from the cuisines of the Mediterranean, inherently healthy cuisines with big flavors. \n\u003cbr\u003e Martha also works as a writing collaborator with chefs. She has coauthored two James Beard Award-winning cookbooks, \n\u003cem\u003eThe Secrets of Baking\u003c\/em\u003e with pastry chef Sherry Yard and \n\u003cem\u003eThe Art of French Pastry\u003c\/em\u003e with Jacquy Pfeiffer. She has also coauthored books with Wolfgang Puck, Dean Ornish, Mark Peel, Pati Jinich, and the Culinary Institute of America.\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 Maangchi\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 2019-10-29\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Regional \u0026amp; Cultural|Korean|Cooking|Regional \u0026amp; Cultural|Chinese|Cooking|Regional \u0026amp; Cultural|Asian|Cooking|Regional \u0026amp; Cultural|International|Cooking|Methods|General|Cooking|Courses \u0026amp; Dishes|Appetizers|Cooking|Specific Ingredients|Meat|Cooking|Courses \u0026amp; Dishes|Soups \u0026amp; Stews|Cooking|Vegetarian|Cooking|Health \u0026amp; Healing|General|Cooking|Reference\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Cookbooks|Cooking, Korean\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 3.16 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781328988126\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781328988126\u003c\/p\u003e","brand":"Harvest Publications","offers":[{"title":"Default Title","offer_id":51154407588118,"sku":"SP-9781328988126","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781328988126_spiral.png?v=1774943972"},{"product_id":"corn-dance-inspired-first-american-cuisine","title":"Corn Dance: Inspired First American Cuisine","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\"Wonderful stories and recipes for food I can attest to being satisfyingly delicious!\"-- \n\u003cb\u003eWes Studi\u003c\/b\u003e (Cherokee Nation) award-winning actor, musician, and artist \n\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Loretta is a true inspiration and role model. Years before anyone else, she broke new ground and opened up new paths for what is possible when she brought Indigenous foods into a restaurant setting with her Corn Dance Café. I am proud to call Loretta a friend and mentor, and am so excited to see her stories, recipes, and philosophy in the form of this beautiful cookbook! Pilamayeyelo, Loretta, for all you have done!\"-- \n\u003cb\u003eSean Sherman\u003c\/b\u003e (Oglala Lakota) Founder, The Sioux Chef \/ Owamni \/ NATIFS \/ Indigenous Food Lab \n\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Through her knowledge, food, and activism, Loretta has blazed a trail for Indigenous women like me who seek to revive our connection to our land and our food as a way to heal in all the ways that word intends. With \n\u003ci\u003eCorn Dance \u003c\/i\u003eand her recipes using traditional ingredients, Loretta is inviting a larger community to know the abundance of our ancestors so that we may forge a better future for our Earth and its people.\"-- \n\u003cb\u003eCrystal Wahpepah \u003c\/b\u003e(Kickapoo Tribe of Oklahoma) Chef-Owner of Wahpepah's Kitchen \n\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Loretta Barrett Oden is a legend. A trailblazer in the field of Indigenous cuisine, she remains an influential voice in the food sovereignty movement today. \n\u003ci\u003eCorn Dance\u003c\/i\u003e is a culmination of her lifetime of travels through Indian Country. The stories and recipes contained here present a balance of traditional ancestral dishes and the chef's own original creations within the context of a life lived with and \n\u003ci\u003efor\u003c\/i\u003e the Native community.\"-- \n\u003cb\u003eNico Albert Williams\u003c\/b\u003e (Cherokee Nation) Founder and Executive Director of Burning Cedar Sovereign Wellness and Executive Chef of Burning Cedar Sovereign Kitchen \n\u003cbr\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\u003eCorn Dance\u003c\/i\u003e is an irresistible invitation into Potawatomi chef Loretta Oden's kitchen. For Oden we need a bigger word than \"chef.\" She is an artist, a renowned leader in the movement to revitalize Indigenous foods, a creator, a rememberer, and a storyteller. She tells stories with food--stories about the land, gardens, history, family, life--and helps us savor it all. I want to sit around her table with the grandmothers, shelling beans and shucking corn while she stirs up a new sauce that brings it all together, with flavors and ingredients from the four directions. We are in her debt for this bighearted book, which is sweet, savory, and wise.\"-- \n\u003cb\u003eRobin Wall Kimmerer\u003c\/b\u003e (Citizen Patowatomi) author of \n\u003ci\u003eBraiding Sweetgrass: Indigenous Wisdom, Scientific Knowledge and the Teachings of Plants\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\u003eCorn Dance \u003c\/i\u003econtains recipes to last a lifetime, each one mouthwatering and inspirational. Loretta's whole life is an inspiration. Her Corn Dance Café broke so many barriers for women and for Native cooks. This is much more than a cookbook: you will feel her spirit and cook with joy.\"-- \n\u003cb\u003ePati Martinson, \u003c\/b\u003eCofounder and Codirector, Taos County Economic Development Corp \n\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Loretta's enchanting storytelling and delightful recipes bring us together to celebrate the deeply complex cultural history of our First American relatives, bridging our modern world with the foods and medicines that have healed our lands and our bodies for centuries. This book satisfies the hungry historian and is practical for any home cook. \n\u003ci\u003eCorn Dance \u003c\/i\u003eoffers us a way to connect directly with the abundance of nature and the sacred foods of First Americans.\"-- \n\u003cb\u003eCaesaré\u003c\/b\u003e\n\u003cb\u003e Assad\u003c\/b\u003e, Founder and Food System Consultant, Centipede Collective \n\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tGrowing up in Shawnee, Oklahoma, among a host of grandmothers and aunties, Loretta Barrett Oden learned the lessons and lore of Potawatomi cooking, along with those of her father's family, whose ancestors arrived on the Mayflower. This rich cultural blend came to bear in the iconic restaurant she opened in Santa Fe, the Corn Dance Cafâe, where many of the dishes in this book had their debut, setting Loretta on her path to fame as one of the most influential Native chefs in the nation, a leader in the new Indigenous food movement, and, with her Emmy Award-winning PBS series, Seasoned with Spirit: A Native Cook's Journey, a cross-cultural ambassador for First American cuisine. Corn Dance: Inspired First American Cuisine tells the story of Loretta's journey and of the dishes she created along the way. Alongside recipes that combine the flavors of her Oklahoma upbringing and Indigenous heritage with the Southwest flair of her Santa Fe restaurant, Loretta offers entertaining and edifying observations about ingredients and cooking culture. What kind of quail might turn up in your vicinity, for instance; what to do with piänon nuts, sumac, or nopales (cactus paddles); when to add a bundle of pine needles or a small branch of cedar to your braise: these and many practical words of wisdom about using the fruits of the forest, stream, or plain, accompany Loretta's insights on everything from the dubious provenance of fry bread to the Potawatomi legend behind the Three Sisters--corn, beans, and squash, the namesake ingredients of Three Sisters and Friends Salad, served at Corn Dance Cafâe and now at Thirty Nine Restaurant at First Americans Museum in Oklahoma City, where Oden is the Chef Consultant.\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 lovely book.\"-- \n\u003ci\u003e\u003cb\u003eThe Roundup, Western Writers of America\u003c\/b\u003e\u003c\/i\u003e\n\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tGrowing up in Shawnee, Oklahoma, among a host of grandmothers and aunties, Loretta Barrett Oden learned the lessons and lore of Potawatomi cooking, along with those of her father's family, whose ancestors arrived on the Mayflower. This rich cultural blend came to bear in the iconic restaurant she opened in Santa Fe, the Corn Dance Café, where many of the dishes in this book had their debut, setting Loretta on her path to fame as one of the most influential Native chefs in the nation, a leader in the new Indigenous food movement, and, with her Emmy Award-winning PBS series, \n\u003ci\u003eSeasoned with Spirit: A Native Cook's Journey\u003c\/i\u003e, a cross-cultural ambassador for First American cuisine. \n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003ci\u003eCorn Dance: Inspired First American Cuisine\u003c\/i\u003e tells the story of Loretta's journey and of the dishes she created along the way. Alongside recipes that combine the flavors of her Oklahoma upbringing and Indigenous heritage with the Southwest flair of her Santa Fe restaurant, Loretta offers entertaining and edifying observations about ingredients and cooking culture. What kind of quail might turn up in your vicinity, for instance; what to do with piñon nuts, sumac, or nopales (cactus paddles); when to add a bundle of pine needles or a small branch of cedar to your braise: these and many practical words of wisdom about using the fruits of the forest, stream, or plain, accompany Loretta's insights on everything from the dubious provenance of fry bread to the Potawatomi legend behind the Three Sisters--corn, beans, and squash, the namesake ingredients of Three Sisters and Friends Salad, served at Corn Dance Café and now at Thirty Nine Restaurant at First Americans Museum in Oklahoma City, where Oden is the Chef Consultant. \n\u003cp\u003e\u003c\/p\u003e Amply illustrated and adapted to bring the taste of Native tradition into the home kitchen, \n\u003ci\u003eCorn Dance\u003c\/i\u003e invites readers to join Loretta Oden on her inspiring journey into the Indigenous heritage, and the exhilarating culinary future, of North America. \n\u003cbr\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\"\u003eForeword\u003c\/span\u003e 08\/27\/2023 (EAN 9780806190785, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eOden, Loretta Barrett\u003cbr\u003e\n\u003cb\u003eLoretta Barrett Oden\u003c\/b\u003e is a renowned Emmy Award-winning Native American chef, food historian, lecturer, and member of the Citizen Potawatomi Nation. She currently lives in Oklahoma City.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eDooley, Beth\u003cbr\u003e\n\u003cb\u003eBeth Dooley \u003c\/b\u003eis a James Beard Award-winning food journalist and holds an Endowed Chair at Minnesota Institute for Sustainable Agriculture. She is the author of eight cookbooks, including (with Sean Sherman) \n\u003ci\u003eThe Sioux Chef\u003c\/i\u003e' \n\u003ci\u003es Indigenous Kitchen: Best American Cookbook \u003c\/i\u003eand (with Lucia Watson) \n\u003ci\u003eSavoring the Seasons of the Northern Heartland\u003c\/i\u003e. \n\u003cbr\u003e\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 Oden, Loretta Barrett\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e University of Oklahoma Press\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2023-10-03\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Regional \u0026amp; Cultural|Indigenous Food of the Americas|History|Indigenous|General\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Indian cooking|Regional \u0026amp; Ethnic|Indigenous Food of the Americas|HISTORY|Indigenous Peoples in the Americas|Livres de cuisine|Indigenous peoples|Food|Cuisine des Peuples autochtones|Cookbooks|COOKING\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.2 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780806190785\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9780806190785\u003c\/p\u003e","brand":"University of Oklahoma Press","offers":[{"title":"Default Title","offer_id":51154432852246,"sku":"SP-9780806190785","price":44.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9780806190785_spiral.png?v=1774944285"},{"product_id":"vegan-soul-kitchen-fresh-healthy-and-creative-african-american-cuisine","title":"Vegan Soul Kitchen: Fresh, Healthy, and Creative African-American Cuisine","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\u003eMarc Notes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tIncludes bibliographical references and index.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tInnovative, animal-free recipes inspired by African-American and Southern cooking, from an award-winning chef and co-author of \n\u003ci\u003eGrub: Ideas for an Urban Organic Kitchen\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eBryant Terry\u003c\/b\u003e is a James Beard Award-winning chef and food justice activist. He is the author of \n\u003ci\u003eVegan Soul Kitchen, Afro-Vegan, Vegetable Kingdom \u003c\/i\u003eand \n\u003ci\u003eBlack Food\u003c\/i\u003e. He lives in Oakland, California with his wife and two daughters.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eWinner of Treehugger's Green Award for Best Cookbook of 2010 (4\/9\/10)\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eNamed a \"Top Ten Vegan Cookbook\" by \u003ci\u003eVegNews\u003c\/i\u003e, July\/August 2010\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eAlice Waters\u003c\/b\u003e\n\u003cbr\u003e \"Bryant Terry knows that good food should be an everyday right and not a privilege. This book is full of easy, tasty, seasonal recipes that also happen to be vegan and affordable!\" \n\u003cb\u003eJohn Robbins, author \u003ci\u003eThe Food Revolution\u003c\/i\u003e and \u003c\/b\u003e\n\u003ci\u003e\u003cb\u003eDiet for a New America\u003c\/b\u003e\u003c\/i\u003e\n\u003cbr\u003e\"\"Do you think a commitment to healthy eating means enduring bland and boring food? \n\u003ci\u003eVegan Soul Kitchen\u003c\/i\u003e will not only show you otherwise, but will make it easy for you to create fabulously delicious and exotic dishes. Here's proof that natural foods can be fascinating and sensuous. Here are recipes you will enjoy using time and again.\" \n\u003cbr\u003e\n\u003cbr\u003e\n\u003cb\u003eHeidi Swanson, author of \u003ci\u003eSuper Natural Cooking\u003c\/i\u003e, publisher of 101Cookbooks.com\u003c\/b\u003e\n\u003cbr\u003e \"From gumbo to grits, goobers to greens, \n\u003ci\u003eVegan Soul Kitchen\u003c\/i\u003e dispels the notion that great tasting soul food has to be bad for you. This is a beautiful book brimming with nutrient-packed, approachable everyday recipes. One of those rare cookbooks I look forward to cooking through from cover to cover.\" \n\u003cbr\u003e\n\u003cbr\u003e\n\u003cb\u003eVan Jones, author of the \u003ci\u003eNew York Times\u003c\/i\u003e bestseller \u003c\/b\u003e\n\u003ci\u003e\u003cb\u003eThe Green Collar Economy\u003c\/b\u003e\u003c\/i\u003e\n\u003cbr\u003e \"Much more than a cookbook, Vegan Soul Kitchen reads like a rich gumbo of the African American experience, a history lesson with a mouthwatering twist. From reaching back to our heritage as stewards of the earth to offering modern recipes, music suggestions and original poetry, Bryant brings together a portrait of a people as well as a movement (food justice) that is poised to save our health, green our communities, and sustain the earth. Bryant knows the shortest way to people's hearts is through their stomachs.\"\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003ePeter Berley, author of \u003c\/b\u003e\n\u003ci\u003e\u003cb\u003eThe Flexitarian Table\u003c\/b\u003e\u003c\/i\u003e\n\u003cbr\u003e \"Bryant Terry's warm-hearted, soulful dishes shout out to you and me with crackling, lip smacking goodness. His fresh and sassy way at the stove puts meat on the bones of the very plants that are sure to sustain us for generations to come.\" \n\u003cbr\u003e\n\u003cbr\u003e\n\u003cb\u003eAnnemarie Colbin, Ph.D., founder, The Natural Gourmet Institute for Health and Culinary Arts, author of \u003c\/b\u003e\n\u003ci\u003e\u003cb\u003eThe Whole-Food Guide to Strong Bones\u003c\/b\u003e\u003c\/i\u003e\n\u003cbr\u003e \"Bryant has written a very creative, original, and musical cookbook. I look forward to trying out a bunch of these appetizing recipes. As a teacher, seeing a graduate of the Natural Gourmet Institute succeed so beautifully warms my heart.\" \n\u003cbr\u003e\n\u003cbr\u003e\n\u003cb\u003eAni Phyo, author \u003ci\u003eAni's Raw Food Kitchen\u003c\/i\u003e and \u003c\/b\u003e\n\u003ci\u003e\u003cb\u003eAni's Raw Food Desserts\u003c\/b\u003e\u003c\/i\u003e\n\u003cbr\u003e \"Anyone with soul and good taste will love Bryant's 'African Diaspora' recipes. They're downright delicious and satisfying. By mixing together the freshest beats with local, sustainable ingredients and healthful cooking techniques, Bryant brings to life the festive culture of celebration that comes from eating this way.\"\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eAnn Peebles, Singer and Songwriter (and Bryant's Aunt)\u003c\/b\u003e\n\u003cbr\u003e \"That boy can cook!\" \n\u003cbr\u003e\n\u003cbr\u003e\n\u003cb\u003eJessica B. Harris, author of \u003c\/b\u003e\n\u003ci\u003e\u003cb\u003eThe Welcome Table\u003c\/b\u003e\u003c\/i\u003e\n\u003cbr\u003e \"Don't let the Vegan in the title fool you. With food, music, and a zero waste way with watermelon that yields 6 recipes, Bryant Terry's \n\u003ci\u003eVegan Soul Kitchen\u003c\/i\u003e not just for Vegans. Innovative and taste-full recipes like Sweet Cornmeal Coconut Drop Biscuits, and Baked BBQ Black Eyed Peas, make it a book for anyone who wants to eat well.\" \n\u003cbr\u003e\n\u003cbr\u003e\n\u003cb\u003eJay Foster, Farmer Brown Restaurant\u003c\/b\u003e\n\u003cbr\u003e \"As the chef and owner of Farmer Brown Restaurant, I know firsthand the challenges of bringing soul food to people who haven't tried it. If you're new to this cuisine, Bryant Terry's recipes will open your world; if you're looking for a twist, prepare to be amazed. All I can say is WOW! Thank you Bryant.\" \n\u003cbr\u003e\n\u003cbr\u003e\n\u003cb\u003eRobin D. G. Kelley, author of \u003c\/b\u003e\n\u003ci\u003e\u003cb\u003eFreedom Dreams: The Black Radical Imagination\u003c\/b\u003e\u003c\/i\u003e\n\u003cbr\u003e \"Bryant Terry transforms age-old black culinary traditions into what soul food ought to be--food that sustain our bodies, our earth, our sense of community, and our desire for the delicious. For the naysayers who resist the audacity of okra or the soft power of tofu, \n\u003ci\u003eVegan Soul Kitchen\u003c\/i\u003e is the new manifesto that cries out, Yes We Can give up meat and enjoy gastronomic nirvana.\" \n\u003cbr\u003e\n\u003cbr\u003e\n\u003cb\u003eAlondra Nelson, Yale University, author of \u003ci\u003eBody and Soul: The Black Panther Party and the Politics of Race and Health\u003c\/i\u003e\u003c\/b\u003e\n\u003cbr\u003e \"A pioneer of the East Coast food justice movement, now hailing from the West Coast home of progressive food politics--where the Black Panther Party's Free Breakfast for Children program made nutrition a key ingredient of social transformation and where Alice Waters started an organic revolution--who else but Chef Bryant Terry could have brought us the finger-licking, ethical eats in \n\u003ci\u003eVegan\u003c\/i\u003e\n\u003ci\u003eSoul Kitchen\u003c\/i\u003e. At a moment when food can harm as well as heal, he has ingeniously re-imagined soul food by going back to the roots and back to the land. Recipes paired with vintage R\u0026amp;B, praise songs and poetry remind us that African diasporic cuisine has always been food for living and a total sensory experience.\"\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"There's no going wrong with Bryant Terry's bible for anyone wanting to cook in the rich southern tradition sans animal (and cholesterol).\" \n\u003cbr\u003e-- \n\u003cb\u003eWhalebone, ?Essential Vegan Cookbooks?\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eJames Beard Award-winning chef Bryant Terry's first cookbook, a vegan homage to Southern, African American, and Afro-Caribbean food\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e One of the foremost voices in food activism and justice, Bryant Terry brings soul food back to its roots with plant-based, farm-to-table, real food recipes that leave out heavy salt and refined sugar, \"bad\" fats, and unhealthy cooking techniques, and leave in the down-home flavor. \n\u003ci\u003eVegan Soul Kitchen\u003c\/i\u003e recipes use fresh, whole, healthy ingredients and cooking methods with a focus on local, seasonal, sustainably raised food. Bryant developed these vegan recipes through the prism of the African Diaspora-cutting, pasting, reworking, and remixing African, Caribbean, African-American, Native American, and European staples, cooking techniques, and distinctive dishes to create something familiar, comforting, and deliciously unique. Reinterpreting popular dishes from African and Caribbean countries as well as his favorite childhood dishes, Named one of the best vegetarian\/vegan cookbooks of the last 25 years by \n\u003ci\u003eCooking Light Magazine, Vegan Soul Kitchen \u003c\/i\u003ereinvents African-American and Southern cuisine -- capitalizing on the complex flavors of the tradition, without the animal products. \n\u003cp\u003e\u003c\/p\u003e With recipes for: Double Mustard Greens \u0026amp; Roasted Yam Soup; Cajun-Creole-Spiced Tempeh Pieces with Creamy Grits; Caramelized Grapefruit, Avocado, and Watercress Salad with Grapefruit Vinaigrette; and Sweet Cornmeal-Coconut Butter Drop Biscuits and many more.\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 02\/15\/2009 pg. 124 (EAN 9780738212289, Paperback)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eWilson Nonfiction Catalog\u003c\/span\u003e 04\/11\/2019 (EAN 9780738212289, 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 Terry, Bryant\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Balance\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2009-03-03\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Vegan|Cooking|Regional \u0026amp; Cultural|Soul Food|Health \u0026amp; Fitness|Diet \u0026amp; Nutrition|Diets\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Vegan cookery|African American cookery|Cookery, American|Southern style|Cookbooks\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.0 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780738212289\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9780738212289\u003c\/p\u003e","brand":"Balance","offers":[{"title":"Default Title","offer_id":51154438488342,"sku":"SP-9780738212289","price":28.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9780738212289_spiral.png?v=1774944520"},{"product_id":"lidias-mastering-the-art-of-italian-cuisine-everything-you-need-to-know-to-be-a-great-italian-cook-a-cookbook","title":"Lidia's Mastering the Art of Italian Cuisine: Everything You Need to Know to Be a Great Italian Cook: 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\u003eLIDIA MATTICCHIO BASTIANICH\u003c\/b\u003e is the author of twelve previous books and the Emmy award-wining host of Public Television's \n\u003ci\u003eLidia's Kitchen\u003c\/i\u003e which also airs internationally in territories that include Mexico, Canada, the Middle East, Croatia, and the UK. She is also a judge on \n\u003ci\u003eMasterchef Jr. Italy, \u003c\/i\u003e and owns Felidia, Becco, and several other restaurants, and is a partner in the acclaimed Eataly in New York, Chicago, and Sao Paolo, Brazil. She lives on Long Island, New York. \n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cbr\u003e\n\u003cb\u003e TANYA BASTIANICH MANUALI\u003c\/b\u003e received her PhD in Renaissance art history from Oxford University, her MA from Syracuse University, and her BA from Georgetown University. She is the founder of an Italian food and wine tour company, Esperienze Italiane, the owner and Executive Producer at Tavola Productions, and manages the Lidia brand and food line. She co-authors cookbooks with her mother and brother and lives on Long Island in New York.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"One of America's great Italian cooks. . . . A collection of more than 400 of [Lidia's] favorite recipes, from a wide enough range of categories that you could cook quite happily from it for several years.\" -- \n\u003ci\u003eLos Angeles Times\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\"A kind of accessible one-stop shopping for the gastronomy of Italy.\" --NPR \n\u003cp\u003e\u003c\/p\u003e\"You'll come away knowing how to gauge the freshness of an artichoke (it should squeak when squeezed), how to make a delicious simple cacio e pepe (cheese and pepper) pasta dish for 'days when you need simplicity in your life but still want a wallop of flavor'; and how to tell a trattoria from an osteria in Italy (the former has tablecloths and service; the latter is more informal with no linens and often has shared tables).\" -- \n\u003ci\u003eChicago Tribune\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\"The sort of book that will inevitably be well-used and well-loved.\" -- \n\u003ci\u003eEater\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\u003cb\u003eThe ultimate master class\u003cb\u003e--covering everything from ingredients to techniques to tools, plus more than 400 delectable recipes\u003cb\u003e--\u003c\/b\u003ef\u003c\/b\u003erom the Emmy-winning host of \u003ci\u003eLidia's Kitchen, \u003c\/i\u003e best-selling author, and beloved ambassador for Italian culinary traditions in America\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003e Teaching has always been Lidia's passion, and in this magnificent book she gives us the full benefit of that passion and of her deep, comprehensive understanding of what it takes to create delicious Italian meals. With this book--coauthored with her daughter, Tanya--readers will learn all the techniques needed to master Italian cooking. \u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003eLidia introduces us to the full range of standard ingredients--meats and fish, vegetables and fruits, grains, spices and condiments--and how to buy, store, clean, and cook with them. The 400 recipes run the full gamut from classics like \n\u003ci\u003erisotto alla milanese \u003c\/i\u003eand Tagliatelle with Mushroom Sauce to Lidia's always-satisfying originals like Bread and Prune Gnocchi and Beet Ravioli in Poppy Seed Sauce. She gives us a comprehensive guide to the tools every kitchen should have to produce the best results. And she has even included a glossary of cuisine-related words and phrases that will prove indispensable for cooking, as well as for traveling and dining in Italy. \n\u003cp\u003e\u003c\/p\u003eThere is no other book like this; it is the one book on Italian cuisine that every cook will need. \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 08\/17\/2015 (EAN 9780385349468, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eWilson Nonfiction Catalog\u003c\/span\u003e 04\/11\/2019 (EAN 9780385349468, 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 Bastianich, Lidia Matticchio\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 2015-10-27\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Regional \u0026amp; Cultural|Italian|Cooking|Reference|Cooking|Methods|Gourmet\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Cooking, Italian|Cookbooks\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.73 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780385349468\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9780385349468\u003c\/p\u003e","brand":"Knopf Publishing Group","offers":[{"title":"Default Title","offer_id":51154494030102,"sku":"SP-9780385349468","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9780385349468_spiral.png?v=1774947255"},{"product_id":"milk-street-tuesday-nights-mediterranean-125-simple-weeknight-recipes-from-the-worlds-healthiest-cuisine","title":"Milk Street: Tuesday Nights Mediterranean: 125 Simple Weeknight Recipes from the World's Healthiest Cuisine","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\u003eChristopher Kimball's Milk Street\u003c\/b\u003e is changing how we cook by searching the world for bold, simple recipes and techniques. Adapted and tested for home cooks everywhere, these lessons are the backbone of what we call the new home cooking. We are located at 177 Milk Street in downtown Boston, site of our editorial offices and cooking school. It also is where we record Christopher Kimball's Milk Street television and radio shows, and is home to our online store, which curates craft food and cookware products from around the world. Visit 177milkstreet.com to shop and for more information.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"...a winner for weeknights.\"-- \n\u003ci\u003e\u003cb\u003eThe Daily Herald\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\"Here, from the busy team at Milk Street, are 125 recipes, drawn from the food cultures of Northern Africa, Southern Europe and the Levant -- big on flavors, mostly short on ingredients. Divided into fast (45 minutes), faster (35 minutes or less) and fastest (under 25 minutes), the recipes deliver bold culinary strokes full of bright flavors and uncomplicated ease.\"-- \n\u003ci\u003e\u003cb\u003eHouston Chronicle\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\"Just in time for the warm sunny days of Summer, a cookbook arrives with recipes that suit the seasonal fare...The sixth in the Milk Street cookbook lineup, this offering takes a deep dive into the bold, diversity of flavors of the Mediterranean, a region long known for its simple, healthful cuisine... A perfect addition to a home cook's collection, the book excels in both organization and detailed instructions that deliver on flavor and execution.\"\u003c\/p\u003e-- \n\u003ci\u003e\u003cb\u003eForbes\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\"This book is full of great ideas for dinner, with wonderful tips and techniques to elevate your cooking skills. Take a trip to Greece, Turkey and Tunisia in your own kitchen.\"-- \n\u003ci\u003e\u003cb\u003eZabar's\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\"If there is one takeaway from this cookbook, it's that gourmet meals don't require gourmet effort.\"-- \n\u003ci\u003e\u003cb\u003eAtlanta 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\"Any cook, whether just a beginner or a confident professional, wants a collection of quick and easy dishes in their apron pocket -- dishes they can count on when life is moving at full speed. Christopher Kimball's newest cookbook, \n\u003ci\u003eMilk Street: Tuesday Nights Mediterranean\u003c\/i\u003e, delivers just that.\"-- \n\u003ci\u003e\u003cb\u003ePost and Courrier\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\"[F]ood that's fast doesn't mean it's fast food. The recipes are filled with flavor and, despite the name Tuesday Night, there are plenty of options suitable for a nicer family meal or entertaining... The world, or at least the Mediterranean coast, is all yours.\"\u003c\/p\u003e-- \n\u003ci\u003e\u003cb\u003eStar Tribune\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eQuick and simple weeknight recipes that bring the delicious flavors and health benefits of the Mediterranean diet into your home--from the James Beard award-winning team at Milk Street\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003eThe Mediterranean diet is so much more than olive oil, grilled fish, and just-harvested vegetables--or its well-earned reputation for health. It is a diverse cuisine that encompasses the cultures and traditions of Southern Europe, North Africa, and the Middle East. The food is direct, simple, and honest, served without disguise or embellishment. \n\u003cp\u003e\u003c\/p\u003eEvery Tuesday Nights recipe delivers big flavor, but the cooking is quick and easy. These 125 Mediterranean dinners are \n\u003cb\u003eready in under 45 minutes\u003c\/b\u003e, with many taking just 20 minutes: \n\u003cul\u003e\n\u003cli\u003e\u003cb\u003eChicken alla Diavola with Broccoli\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eCrispy Pasta with Chickpeas, Lemon and Parsley\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eFennel-Steamed Salmon with Warm Olive and Caper Vinaigrette\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eShrimp with Orzo, Tomatoes and Feta\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003ePanzanella with Fresh Mozzarella\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eGreen Shakshuka\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eFlank Steak with Tomato-Eggplant Ragu\u003c\/b\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003eChapters are organized by how you cook, focused on time-- \n\u003cb\u003eFast (45 minutes)\u003c\/b\u003e, \n\u003cb\u003eFaster (35 minutes)\u003c\/b\u003e, and \n\u003cb\u003eFastest (under 25 minutes)\u003c\/b\u003e--while others dive into themes such as \n\u003cb\u003eHearty Vegetable Mains\u003c\/b\u003e, \n\u003cb\u003eSupper Soups\u003c\/b\u003e, and \n\u003cb\u003eFlat and Folded\u003c\/b\u003e--including pizza, flatbreads, pita sandwiches, and panini. Many of the recipes require only one piece of cookware, and they all are built from pantry staples. \n\u003cp\u003e\u003c\/p\u003eDinner? Solved--every night of the week.\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 04\/01\/2021 pg. 79 (EAN 9780316705998, 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 2021-04-06\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Methods|Quick \u0026amp; Easy|Cooking|Individual Chefs \u0026amp; Restaurants|Cooking|Regional \u0026amp; Cultural|Mediterranean|Cooking|Health \u0026amp; Healing|Low Carbohydrate|Cooking|Celebrities \u0026amp; Media Tie-In\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Cooking|Cookbooks\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 3.06 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780316705998\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9780316705998\u003c\/p\u003e","brand":"Voracious","offers":[{"title":"Default Title","offer_id":51154495701270,"sku":"SP-9780316705998","price":47.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9780316705998_spiral.png?v=1774947337"},{"product_id":"the-essential-cuisines-of-mexico-a-cookbook-revised-updated","title":"The Essential Cuisines of Mexico: A Cookbook (Revised, Updated)","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\u003eMarc Notes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tRevised and updated throughout.;Includes index.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tDIANA SOUTHWOOD KENNEDY went to Mexico in 1957 to marry Paul P. Kennedy, the foreign correspondent for the New York Times. In 1969, at the suggestion of Craig Claiborne, she began teaching Mexican cooking classes and in 1972 published her first cookbook. She has been decorated with the Order of the Aztec Eagle, the highest honor bestowed on foreigners by the Mexican government. She lives much of the year in her ecological adobe house in Michoacan, Mexico, which also serves as a research center for Mexican cuisine.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Diana Kennedy's books on Mexican cooking are different. They demand to be devoured.\" \n\u003cbr\u003e-- William Rice, \n\u003ci\u003eChicago Tribune\u003c\/i\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\"Every time Diana Kennedy publishes a new book I am delighted.\" \n\u003cbr\u003e-- Alice Waters\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eCombining her three bestselling and classic books--\u003ci\u003eThe Cuisines of Mexico, Mexican Regional Cooking, \u003c\/i\u003eand \u003ci\u003eThe Tortilla Book\u003c\/i\u003e-- in one volume, Diana Kennedy has refreshed the classics and added more than thirty new recipes from different regions of Mexico.\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003eMore than twenty-five years ago, when Diana Kennedy first published \n\u003ci\u003eThe Cuisines of Mexico\u003c\/i\u003e, knowledge and appreciation of authentic Mexican cooking were in their infancy. But change was in the air. Home cooks were turning to Julia Child for an introduction to French cuisine and to Marcella Hazan for the tastes of Italy. Through Diana Kennedy, they discovered a delicious and highly developed culinary tradition they barely knew existed and she became recognized as the authority on Mexican food. \n\u003cp\u003e\u003c\/p\u003eWhether you turn to this book for the final word on tamales, recipes for tasty antojitos to serve with drinks, or superb tacos, you'll find there's no better teacher of Mexican food. How enviable to attempt Calzones del Diablo (yes, the Devil's Pants) for the first time, and what a pleasure to succumb to Diana's passion for Mexican food!\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 Kennedy, Diana\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Clarkson Potter Publishers\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2009-10-20\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Regional \u0026amp; Cultural|Mexican|Cooking|Methods|Gourmet\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Cookery, Mexican\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.74 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780307587725\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9780307587725\u003c\/p\u003e","brand":"Clarkson Potter Publishers","offers":[{"title":"Default Title","offer_id":51154498191638,"sku":"SP-9780307587725","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/spiral_cover_-_2026-04-15T173548.843.png?v=1776245766"},{"product_id":"vegan-richas-instant-pottm-cookbook-150-plant-based-recipes-from-indian-cuisine-and-beyond","title":"Vegan Richa's Instant Pot(tm) Cookbook: 150 Plant-Based Recipes from Indian Cuisine and Beyond","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\"As Vegan Richa, Richa Hingle has a devoted following of readers who love her flavorful, easy-to-make vegan comfort foods. Her first book, Vegan Richa's Indian Kitchen, offered \"traditional and creative recipes for the home cook,\" as the subtitle says. In Vegan Richa's Everyday Kitchen, she branched out to include popular comfort foods. Now she blends both-in an Instant Pot! in her new book. Offering 150 new recipes for both popular Indian dishes and comfort favorites, from burgers to tacos, Richa demystifies the Instant Pot, and offers some surprising ways to use it (yes, for cake!). Richa shares tips and tricks for the little-known pot-in-pot cooking technique (multilayer cooking to make several dishes at the same time) as well as how to layer flavor components for the most authentic flavor. She also shares various types of easily prepared weekday meals, including dump and done meals, no extra pots and pans meals, and whole spreads with multiple dishes all made at the same time. These new techniques that will bring both familiar and less-known meals and flavors from around the world to the Instant Pot cook. Comprehensive, with the recipes Richa's many fans are clamoring for, nutritional information as well as adaptations for allergies or other diets, Vegan Richa's Instant Pot Cookbook provides a roadmap for easy, delicious, flavorful meals\"--\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eRicha Hingle\u003c\/b\u003e is the creator of VeganRicha.com and the author of two cookbooks, \n\u003ci\u003eVegan Richa's Indian Kitchen\u003c\/i\u003e and \n\u003ci\u003eVegan Richa's Everyday Kitchen\u003c\/i\u003e. She has been featured on \n\u003ci\u003eGood Housekeeping\u003c\/i\u003e, \n\u003ci\u003eVegetarian Times\u003c\/i\u003e, The FeedFeed, Buzzfeed, Huffington Post, \n\u003ci\u003eGlamour\u003c\/i\u003e, Babble, \n\u003ci\u003eParade\u003c\/i\u003e, \n\u003ci\u003eCosmopolitan\u003c\/i\u003e, Well+Good, Vegnews.com, Rediff.com, \n\u003ci\u003eFemina\u003c\/i\u003e\n\u003ci\u003eIndia\u003c\/i\u003e, and TheKitchn. She has worked with brands like Instant Pot, So Delicious, Tasty Bites and contributed to and have been featured in \n\u003ci\u003eVegNews Magazine\u003c\/i\u003e and \n\u003ci\u003eThrive Magazine\u003c\/i\u003e. Hingle lives with her husband in Seattle.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Vegan Richa's recipes are always dependable and down-right delicious! This cookbook doesn't disappoint. It is a must for anyone who owns an Instant Pot. From Dal Makhani (Buttery Black Lentils) to Spicy Peanut Noodles--even Mason Jar Pancakes and Carrot Halwa--this book satisfies any craving, and has something for everyone.\"-- \n\u003cb\u003eJenne´ Claiborne\u003c\/b\u003e, \n\u003ci\u003e\u003cb\u003evegan chef, author of Sweet Potato Soul\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\"Richa's mix of lively flavors, comforting favorites, and faster-fix 'dump-and-go' recipes give you something mouthwatering to cook any night of the week. I could almost smell the spices come alive! The recipes are accessible and prove that nutritious food can be delicious too.\"-- \n\u003cb\u003eErin Clarke\u003c\/b\u003e, \n\u003ci\u003e\u003cb\u003eauthor of The Well Plated Cookbook\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\"An amazing, versatile book that will bring all kinds of deliciousness into your kitchen. I love the combination of Indian and non-Indian dishes, and Richa is very clever in her use of pot-in-pot cooking. This is a great book to add to your collection!\"-- \n\u003cb\u003eUrvashi Pitre\u003c\/b\u003e, \n\u003ci\u003e\u003cb\u003ebestselling cookbook author\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 adore my Instant Pot, but like any appliance, it's so easy to get into a rut by making a few favorites on repeat. \n\u003ci\u003eVegan Richa's Instant Pot Cookbook\u003c\/i\u003e comes at the perfect time, demonstrating the wide array of vegan recipes and cuisines that home cooks can make with ease. I'm always looking for ways to save time (and dishes!) and I love Richa's user-friendly pressure cooking tips, not to mention her dreamy vegan global cuisine like Lentil Keema with Peas and Dum Aloo and Vegan Mushroom Bourguignon!\"-- \n\u003cb\u003eAngela Liddon\u003c\/b\u003e, \n\u003ci\u003e\u003cb\u003eNew York Times bestselling cookbook author\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\"For delicious meals that can be made in a pinch, Hingle is a wise and unwavering guide.\"-- \n\u003ci\u003e\u003cb\u003ePublishers Weekly\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\" This is next-level Instant Pot cookery -- literally.\"-- \n\u003ci\u003e\u003cb\u003eWashington Post\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eJoin Vegan Richa's Instant Pot revolution with brand new techniques to level up your favorite plant-based meals \u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003eWelcome to Vegan Richa's kitchen, where hearty flavors and easy recipes are your passport to delicious, satisfying meals every day of the week. Whether you are an Instant Pot(TM) pro or newbie, you'll learn how to save time and maximize the potential of your Instant Pot(TM) with Richa's inventive new techniques for \n\u003cul\u003e\n\u003cli\u003elayered pot-in-pot cooking (Crunchwraps!) \u003c\/li\u003e\n\u003cli\u003eone-pot meals (Spicy Peanut Noodles in minutes) \u003c\/li\u003e\n\u003cli\u003edump-and-done meals (comforting Wild Rice Soup and Chana Masala--no sautéing) \u003c\/li\u003e\n\u003cli\u003eroasting and caramelizing (Mushroom Gyros) \u003c\/li\u003e\n\u003cli\u003eand much more! \u003c\/li\u003e\n\u003c\/ul\u003eWith 150 recipes from a range of global cuisines highlighting an abundance of whole foods, vegetables, and legumes, minimal oil, and no processed ingredients, you'll use your Instant Pot for everything from breakfasts (Egg Sandwiches) to desserts (yes, cake!) to Richa's fan favorite regional Indian specialties. 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