{"product_id":"deep-run-roots-stories-and-recipes-from-my-corner-of-the-south","title":"Deep Run Roots: Stories and Recipes from My Corner of the South","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\u003eVivian Howard\u003c\/b\u003e is the chef and owner of the acclaimed Chef and the Farmer restaurant in Kinston, North Carolina, fifteen miles from her home of Deep Run. She trained under Wylie Dufresne and Sam Mason at WD-50 and was a member of the opening team at Jean-Georges Vongerichten's Spice Market in New York. The first woman since Julia Child to win a Peabody Award for a cooking program, she co-created and stars in the PBS series \n\u003ci\u003eA Chef's Life\u003c\/i\u003e.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eOne of the Best Cookbooks of 2016\u003cbr\u003e\u003c\/b\u003e\n\u003cb\u003e\u003ci\u003e--The New York Times\u003c\/i\u003e, \u003ci\u003eBon Appetit, Amazon, Food \u0026amp; Wine, Saveur, \u003c\/i\u003e\u003ci\u003ePeople, USA Today, Garden \u0026amp; Gun, \u003c\/i\u003e\u003ci\u003eEater, Cherry Bombe, Tasting Table, Nashville Scene, \u003c\/i\u003e\u003ci\u003eEpicurious, \u003c\/i\u003ethe \u003ci\u003eAtlanta Journal-Constitution, \u003c\/i\u003e\u003ci\u003eLibrary Journal, Sun News, Star Chefs, Food Republic\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 is \n\u003cb\u003ean epic work of art\u003c\/b\u003e.... It is stunning. It is so beautiful. And what I love best about this book is the storytelling. It's such a vivid work.\"-- \n\u003ci\u003e\u003cb\u003eRachael Ray\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\"A comprehensive, thoughtful study of the food and culture of North Carolina's coastal plain.\"-- \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\"[Vivian's] warm banana pudding is a dream come true.\"-- \n\u003ci\u003e\u003cb\u003eBon Appetit\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\" \n\u003cb\u003eThe book reads like a memoir\u003c\/b\u003e, with lengthy and lush descriptions of Howard's hometown thoughts...I was prepared to pick this book based on the story... alone.... \n\u003cb\u003eCertifiably delicious.\u003c\/b\u003e.. [and] Howard's voice is folksy and endearing, and I loved her stories about her family and the Piggly Wiggly-and I wanted very badly for her to be cooking instead of me.... \n\u003cb\u003eGorgeously photographed, with [an] encouraging, warm voice, and scores of enticing recipes\u003c\/b\u003e.\"-- \n\u003cb\u003eEmma Straub\u003c\/b\u003e, \n\u003ci\u003e\u003cb\u003eFood52\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\" \n\u003cb\u003eMy favorite cookbook of the season\u003c\/b\u003e--the one doomed to the most splatters--is Vivian Howard's \n\u003ci\u003eDeep Run Roots\u003c\/i\u003e... Howard cooks with what can only be called wit... but also magnificent heart.... [It] \n\u003cb\u003ewill keep your soul fed for weeks\u003c\/b\u003e.\"-- \n\u003ci\u003e\u003cb\u003eJonathan Miles, Garden \u0026amp; Gun\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\"[One of] our favorite new cookbooks... Vivian Howard overdelivers on the comfort food of her Southern home with drippy, crunchy, tangy dishes for every season.\"-- \n\u003ci\u003e\u003cb\u003eFood and Wine\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\"Chef and television star Vivian Howard can now add cookbook author to her impressive resume. \n\u003ci\u003eDeep Run Roots\u003c\/i\u003e focuses on her brand of Southern food and country cooking, both from her home and from her acclaimed Kinston, NC restaurant, Chef and the Farmer. These are compelling recipes, like fried yams paired with five-spice maple bacon and fried okra updated with a tempura batter. \n\u003cb\u003eThere are over 200 recipes and, remarkably, each has a photo\u003c\/b\u003e.\"-- \n\u003cb\u003eHillary Dixler\u003c\/b\u003e, \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\" \n\u003cb\u003eThe first lady of Carolina cooking\u003c\/b\u003e.... Howard has been restoring Kinston's soul.\"-- \n\u003ci\u003e\u003cb\u003eSaveur\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"You won't find a fried chicken recipe anywhere in [ \n\u003ci\u003eDeep Run Roots'\u003c\/i\u003e] 570 pages...Vivian has the opportunity to \n\u003cb\u003eredefine the cuisine of her region.\"\u003c\/b\u003e-- \n\u003ci\u003e\u003cb\u003eVice Munchies\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\"Sandwiched amid the fine culinary writing are many delicious recipes... Howard is happily unafraid to offer her readers shortcuts, such as already-shelled raw peanuts or Uncle Ben's rice.... For 10 years, [Vivian's] honesty and authenticity have been on display at her restaurants and on TV. Her new book shows them off, too.\"-- \n\u003ci\u003e\u003cb\u003eThe Washington Post\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 \n\u003cb\u003eoutstanding\u003c\/b\u003e debut... fans of Southern cooking will find plenty of catfish, corn cakes, cast-iron skillet dishes, and cooking-with-Grandma stories--but \n\u003cb\u003eit's not all biscuits and gravy\u003c\/b\u003e... Going beyond the glories of grits, Howard's text is \n\u003cb\u003estorytelling at its best\u003c\/b\u003e, rich in mouthwatering detail and reminiscences... This tribute to her family roots is \n\u003cb\u003edestined to become an enduring classic\u003c\/b\u003e.\"-- \n\u003ci\u003e\u003cb\u003ePublishers Weekly (starred review)\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\"It's rare that reminiscences and recipes mix holistically in one book. Remember, though, that . . . Howard hails from North Carolina, where a penchant for storytelling is in everyone's DNA. . . . \n\u003cb\u003eA must-read compendium of wisdom\u003c\/b\u003e.\"-- \n\u003ci\u003e\u003cb\u003eBooklist (starred review)\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 intriguing story of reconnecting with family and rediscovering ingredients such as turnips, tomatoes, sweet potatoes, peaches, and collards. Home cooks of all skill levels will devour Howard's recipes...whose appeal goes far beyond that of typical Southern fare. A standout collection of regional Southern foods, both simple and restaurant-worthy.\"-- \n\u003ci\u003e\u003cb\u003eLibrary Journal\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 Southern chef and \n\u003ci\u003eA Chef's Life\u003c\/i\u003e star gives you \n\u003cb\u003ea reason to love eastern North Carolina\u003c\/b\u003e. More than 200 reasons, in fact, including fried yams with five-spice maple bacon candy and cucumber crab dip. Each recipe shows just how tuned in Howard is to Southern cuisine traditions, and \n\u003cb\u003eher stories will leave you homesick--wherever you're from\u003c\/b\u003e.\"-- \n\u003ci\u003e\u003cb\u003eTasting Table\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\"A love letter to [Vivian Howard's] culinary backyard.\"-- \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\"Vivian Howard can write as well as she cooks... [with] endearing, revealing honesty... it's the writing in the book that should be the real star of the show-a book entirely written by a working chef, mother, and TV star all without the help of a ghost writer.\"-- \n\u003ci\u003e\u003cb\u003eCharleston City Paper\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 a straight-forward, personal tone, it's hard not to come away charmed as well as enlightened.\"-- \n\u003ci\u003e\u003cb\u003eThe Charlotte News \u0026amp; Observer\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\"Howard likes to keep the focus on the farmers and the 'unsung heroes' of Southern food... [and] ties her food and her roots in North Carolina together.... Howard is looking toward new culinary horizons.\"-- \n\u003ci\u003e\u003cb\u003eLexington Herald-Leader\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\"She's been doing something right.... Howard's ability to make us identify with the person behind the chef's apron makes her vision of exploring the South one ingredient at a time a vital one.\"-- \n\u003ci\u003e\u003cb\u003eNashville Scene\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\"Lucky for us, [Vivian's] decided to share the experience of growing up in a Southern farm community via passed-down tales and crowd-pleasing recipes.\"-- \n\u003ci\u003e\u003cb\u003eModern Farmer\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 \n\u003ci\u003eDeep Run Roots\u003c\/i\u003e... [Howard] introduces readers to the foods of her world, explaining butter beans and calling cheesy grit fritters the Southern brother to arancini while giving insight into the difference between turnip eaters and collard eaters. It's regional and Southern, with a thoughtful approach elevated by ingredients and technique.\"-- \n\u003ci\u003e\u003cb\u003eMilwaukee Journal-Sentinel\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\"[ \n\u003ci\u003eDeep Run Roots\u003c\/i\u003e] is no ordinary cookbook.... The reader who finishes these chapters about foods will also have read Vivian Howard's memoir.\"-- \n\u003ci\u003e\u003cb\u003eRichmond County Daily Journal\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"There are more than 200 recipes and they appeal to anyone with an interest in cooking.\"-- \n\u003ci\u003e\u003cb\u003eSavannah Morning News\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\"Clocking in at 576 pages, with 200 recipes organized by ingredients that define the region around her hometown of Deep Run, NC, \n\u003ci\u003eDeep Run Roots\u003c\/i\u003e is a deliciously ambitious volume that doubles as biography and cookbook... Howard gives us a feel for who she is.\"-- \n\u003cb\u003eWendell Brock\u003c\/b\u003e, \n\u003ci\u003e\u003cb\u003eThe Atlanta Journal-Constitution\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"A refreshing update of rural North Carolina's traditional foods.\"-- \n\u003ci\u003e\u003cb\u003eBetter Homes and Gardens\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"There are recipes for every meal and occasion--for beginners to more experienced cooks--and plenty of practical tips... it's truly a year-round resource.\"-- \n\u003ci\u003e\u003cb\u003eTry Small Things\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\"Readers will enjoy Howard's clever, warm writing as much as her recipes.\"-- \n\u003ci\u003e\u003cb\u003eThe Advocate\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\"Award-winning chef and PBS show host Vivian Howard's new cookbook is a deep dive into Southern food. Rather than publishing a few well-known recipes from this region and that, Howard focuses on the ingredients and techniques that have sustained her native North Carolina for generations. Get your hands on this hefty tome and prepare to see the Tar Heel State as never before.\"-- \n\u003ci\u003e\u003cb\u003eFood Republic\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\"Vivian Howard offers a tome for cooking in the New South-a place where myriad cultures and a modern sensibility build on a rich culinary tradition.... This is big picture South.\"-- \n\u003ci\u003e\u003cb\u003eStar Chefs\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\"Howard's book is a big, gorgeous example of an approach to food that gets to the heart of the recent love-fest for southern cooking. Farm to table is the real deal here, and Howard organized \n\u003ci\u003eDeep Run Roots\u003c\/i\u003e the way she determined the menu for her restaurant, Chef and the Farmer-by ingredient-in order to focus on what is fresh and local throughout the year.\"-- \n\u003ci\u003e\u003cb\u003eOmnivoracious\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eA landmark work of culinary storytelling with 250 recipes celebrating the flavors of North Carolina's coastal plain by Vivian Howard, star of PBS's \u003ci\u003eA Chef's Life\u003c\/i\u003e and \u003ci\u003eSomewhere South\u003c\/i\u003e. \u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003ci\u003eNew York Times\u003c\/i\u003e bestseller - \u003ci\u003eIACP\u003c\/i\u003e Cookbook of the Year \n\u003cp\u003e\u003c\/p\u003e This new classic of American country cooking proves that the food of Deep Run, North Carolina--Vivian's home--is as rich as any culinary tradition in the world. Organized by ingredient with dishes suited to every skill level, from beginners to confident cooks, Deep Run Roots features time-honored simple preparations alongside extraordinary meals from her acclaimed restaurant Chef and the Farmer. Home cooks will find photographs for every single recipe, alongside a storytelling voice that \"will keep your soul fed for weeks\" ( \n\u003ci\u003eGarden and Gun\u003c\/i\u003e). \n\u003cp\u003e\u003c\/p\u003e In 2006, Vivian opened Chef and the Farmer and put the nearby town of Kinston on the culinary map. But in a town paralyzed by recession, she couldn't hop on every new culinary trend. Instead, she focused on rural development: If you grew it, she'd buy it. Inundated by local sweet potatoes, blueberries, shrimp, pork, and beans, Vivian learned to cook the way generations of Southerners before her had, relying on resourcefulness, creativity, and the traditional ways of preserving food. \n\u003cp\u003e\u003c\/p\u003e\n\u003ci\u003eDeep Run Roots\u003c\/i\u003e is the result of years of effort to discover the riches of Eastern North Carolina. Like \n\u003ci\u003eThe Fannie Farmer Cookbook\u003c\/i\u003e, \n\u003ci\u003eThe Art of Simple Food\u003c\/i\u003e, and \n\u003ci\u003eThe Taste of Country Cooking\u003c\/i\u003e before it, this is landmark work of American food writing. \n\u003cp\u003e\u003c\/p\u003e Recipes include family favorites like \n\u003cul\u003e\n\u003cli\u003e\u003cb\u003eBlueberry BBQ Chicken\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eCreamed Collard-Stuffed Potatoes\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eFried Yams with Five-Spice Maple Bacon Candy\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eChicken and Rice\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eCountry-Style Pork Ribs in Red Curry-Braised Watermelon\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e And show-stopping desserts like \u003cb\u003eWarm Banana Pudding\u003c\/b\u003e, \u003cb\u003ePeaches and Cream Cake\u003c\/b\u003e, and \u003cb\u003ePecan-Chewy Pie\u003c\/b\u003e. \u003c\/li\u003e\n\u003c\/ul\u003e You'll also find 200 more quick breakfasts, weeknight dinners, holiday centerpieces, seasonal preserves, and traditional preparations for all kinds of cooks.\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eBooklist\u003c\/span\u003e 10\/01\/2016 pg. 16 (EAN 9780316381109, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 10\/03\/2016 (EAN 9780316381109, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 10\/15\/2016 pg. 109 (EAN 9780316381109, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eWilson Nonfiction Catalog\u003c\/span\u003e 04\/11\/2019 (EAN 9780316381109, 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 Howard, Vivian\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Voracious\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2016-10-04\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Regional \u0026amp; Cultural|American - Southern States|Cooking|Individual Chefs \u0026amp; Restaurants|Cooking|Essays \u0026amp; Narratives\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Howard, Vivian|Cooking|North Carolina|Southern States|Cooking, American|Southern style|Cookbooks\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 4.4 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780316381109\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9780316381109\u003c\/p\u003e","brand":"Voracious","offers":[{"title":"Default Title","offer_id":51154496684310,"sku":"SP-9780316381109","price":56.25,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9780316381109_spiral.png?v=1774947392","url":"https:\/\/lusper.myshopify.com\/products\/deep-run-roots-stories-and-recipes-from-my-corner-of-the-south","provider":"Lusperbooks","version":"1.0","type":"link"}