{"title":"Books | Adult Nonfiction | Travel \u0026 Food","description":"","products":[{"product_id":"good-things-recipes-and-rituals-to-share-with-people-you-love-a-cookbook-hardcover","title":"Good Things: Recipes and Rituals to Share with People You Love: A Cookbook - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eSamin Nosrat\u003c\/b\u003e (Author), \u003cb\u003eAya Brackett\u003c\/b\u003e (Photographer)\u003c\/p\u003e\u003cp\u003e\u003cb\u003e\u003ci\u003eNEW YORK TIMES\u003c\/i\u003e BESTSELLER - From the author of \u003ci\u003eSalt, Fat, Acid, Heat\u003c\/i\u003e--and one of America's most beloved chefs and teachers--125 meticulously tested, flavor-forward, soul-nourishing recipes that bring joy and a sense of communion\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003eA BEST BOOK OF THE YEAR: \u003ci\u003eTHE NEW YORKER, BON APPÉTIT, WASHINGTON POST\u003c\/i\u003e, \u003ci\u003eSMITHSONIAN MAGAZINE\u003c\/i\u003e, \u003ci\u003eLIBRARY JOURNAL\u003c\/i\u003e, NEW YORK PUBLIC LIBRARY\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eWith all the generosity of spirit that has endeared her to millions of fans, Samin Nosrat offers more than 125 of her favorite recipes--simply put, the things she most loves to cook for herself and for friends--and infuses them with all the beauty and care you would expect from the person Alice Waters called \"America's next great cooking teacher.\" As Samin says, \"Recipes, like rituals, endure because they're passed down to us--whether by ancestors, neighbors, friends, strangers on the internet, or me to you. A written recipe is just a shimmering decoy for the true inheritance: the thread of connection that cooking it will unspool.\" \u003cp\u003e\u003c\/p\u003e\u003ci\u003eGood Things\u003c\/i\u003e is an essential, joyful guide to cooking and living, whether you're looking for a comforting tomato soup to console a struggling friend, seeking a deeper sense of connection in your life, or hosting a dinner for ten in your too-small dining room. Here you'll find go-to recipes for ricotta custard pancakes, a showstopping roast chicken burnished with saffron, a crunchy, tingly Calabrian chili crisp, super-chewy sky-high focaccia, and a decades-in-the-making, childhood-evoking yellow cake with chocolate frosting. Along the way, you'll also find plenty of tips, techniques, and lessons, from how to buy olive oil (check the harvest date) to when to splurge (salad dressing is where you want to use your best ingredients) to the best uses for your pressure cooker (chicken stock and dulce de leche, naturally). \u003cp\u003e\u003c\/p\u003e\u003ci\u003eGood Things\u003c\/i\u003e captures, with Samin's trademark blend of warmth, creativity, and precision, what has made cooking such an important source of delight and comfort in her life.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eSamin Nosrat\u003c\/b\u003e is a cook, teacher, and author of the James Beard Award-winning #1 \u003ci\u003eNew York Times\u003c\/i\u003e bestseller \u003ci\u003eSalt, Fat, Acid, Heat.\u003c\/i\u003e She was named one of \u003ci\u003eTime\u003c\/i\u003e's 100 Most Influential People in the World and Chef of the Year by \u003ci\u003eEater\u003c\/i\u003e. She is the co-host of the \u003ci\u003eHome Cooking\u003c\/i\u003e podcast, a former Eat columnist at \u003ci\u003eThe New York Times Magazine\u003c\/i\u003e, and the host of the Netflix original documentary series based on her book \u003ci\u003eSalt, Fat, Acid, Heat\u003c\/i\u003e. She lives in Oakland, California.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 464\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.65 x 9.34 x 7.66 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e September 16, 2025\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":47327293341910,"sku":"9781984857781","price":52.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0727\/7782\/6518\/files\/QN6RLHP7C_9781984857781.webp?v=1781839521"},{"product_id":"in-good-health-uncomplicated-allergen-aware-recipes-for-a-nourished-life-hardcover","title":"In Good Health: Uncomplicated, Allergen-Aware Recipes for a Nourished Life - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eRachel Riggs\u003c\/b\u003e (Author), \u003cb\u003eTerry Wahls\u003c\/b\u003e (Foreword by)\u003c\/p\u003e\u003cp\u003e\"Rachel Riggs's \u003ci\u003eIn Good Health\u003c\/i\u003e is destined to become an essential resource for everyone who seeks vibrant healthful food with thoughtful flavor combinations and a decidedly California vibe.\"\u003cbr\u003e\u003cb\u003e--Jason Mraz, musician\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\"Rachel is on a mission to create delicious, healing food that sacrifices nothing on the plate. These are beautiful, nourishing dishes you will want to make regardless of where you are on your personal journey.\"\u003cbr\u003e\u003cb\u003e--Adeena Sussman, \u003ci\u003eNew York Times\u003c\/i\u003e bestselling author of \u003ci\u003eShabbat\u003c\/i\u003e\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\"\u003ci\u003eIn Good Health\u003c\/i\u003e provides a simple, accessible way to adopt a diet and lifestyle that can transform your health from the inside out.\" [from the foreword]\u003cbr\u003e\u003cb\u003e--Dr. Terry Wahls, author of \u003ci\u003eThe Wahls Protocol\u003c\/i\u003e\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eRachel Riggs was a specialty food shop owner when her life was upended by illness. \u003cp\u003e\u003c\/p\u003eForced to embrace a shift in her diet, she was inspired to develop this collection of recipes that highlights seasonal produce, reflects her SoCal sensibilities, and transforms dietary restrictions into culinary opportunities. \u003cp\u003e\u003c\/p\u003eSpanning everyday meals to special occasions, these 77 recipes are free from these common trigger foods: \u003cul\u003e\n\u003cli\u003eDairy\u003c\/li\u003e\n\u003cli\u003eGluten\u003c\/li\u003e\n\u003cli\u003eGrains and pseudo-grains\u003c\/li\u003e\n\u003cli\u003eLegumes\u003c\/li\u003e\n\u003cli\u003eNightshades\u003c\/li\u003e\n\u003cli\u003ePeanuts\u003c\/li\u003e\n\u003cli\u003eRefined Sugar\u003c\/li\u003e\n\u003cli\u003eShellfish\u003c\/li\u003e\n\u003cli\u003eSoy\u003c\/li\u003e\n\u003c\/ul\u003e\u003ci\u003eIn Good Health\u003c\/i\u003e provides people who have dysregulated immune systems, chronic illnesses, and food sensitivities with a repertoire of easy-to-prepare, nutrient-dense, anti-inflammatory cuisine that is as delicious as it is nourishing.\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 224\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.9 x 10.2 x 8.2 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e September 30, 2025\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":47367322730710,"sku":"9781773272788","price":41.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0727\/7782\/6518\/files\/Q5fx0vFMWD9781773272788.webp?v=1781833446"},{"product_id":"crying-in-h-mart-a-memoir-paperback","title":"Crying in H Mart: A Memoir - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eMichelle Zauner\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003e#1 \u003ci\u003eNEW YORK TIMES\u003c\/i\u003e BESTSELLER - From the indie rock sensation known as Japanese Breakfast, an unforgettable memoir about family, food, grief, love, and growing up Korean American--\"in losing her mother and cooking to bring her back to life, Zauner became herself\" (NPR). - CELEBRATING OVER ONE YEAR ON THE \u003ci\u003eNEW YORK TIMES\u003c\/i\u003e BESTSELLER LIST\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eIn this exquisite story of family, food, grief, and endurance, Michelle Zauner proves herself far more than a dazzling singer, songwriter, and guitarist. With humor and heart, she tells of growing up one of the few Asian American kids at her school in Eugene, Oregon; of struggling with her mother's particular, high expectations of her; of a painful adolescence; of treasured months spent in her grandmother's tiny apartment in Seoul, where she and her mother would bond, late at night, over heaping plates of food. \u003cp\u003e\u003c\/p\u003eAs she grew up, moving to the East Coast for college, finding work in the restaurant industry, and performing gigs with her fledgling band--and meeting the man who would become her husband--her Koreanness began to feel ever more distant, even as she found the life she wanted to live. It was her mother's diagnosis of terminal cancer, when Michelle was twenty-five, that forced a reckoning with her identity and brought her to reclaim the gifts of taste, language, and history her mother had given her. \u003cp\u003e\u003c\/p\u003eVivacious and plainspoken, lyrical and honest, Zauner's voice is as radiantly alive on the page as it is onstage. Rich with intimate anecdotes that will resonate widely, and complete with family photos, \u003ci\u003eCrying in H Mart\u003c\/i\u003e is a book to cherish, share, and reread.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eMICHELLE ZAUNER is best known as a singer and guitarist who creates dreamy, shoegaze-inspired indie pop under the name Japanese Breakfast. She has won acclaim from major music outlets around the world for releases like \u003ci\u003ePsychopomp\u003c\/i\u003e (2016) and \u003ci\u003eSoft Sounds from Another Planet\u003c\/i\u003e (2017).\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 256\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.9 x 7.9 x 5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e March 28, 2023\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":47367337541846,"sku":"9781984898951","price":24.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0727\/7782\/6518\/files\/Eyq-eSlyBF9781984898951.webp?v=1781263862"},{"product_id":"the-how-not-to-die-cookbook-100-recipes-to-help-prevent-and-reverse-disease-hardcover","title":"The How Not to Die Cookbook: 100+ Recipes to Help Prevent and Reverse Disease - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eMichael Greger\u003c\/b\u003e (Author), \u003cb\u003eGene Stone\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eFrom Michael Greger, M.D., FACLM, the physician behind the trusted and wildly popular website Nutritionfacts.org, and author of the \u003ci\u003eNew York Times\u003c\/i\u003e bestselling book \u003ci\u003eHow Not to Die, \u003c\/i\u003ecomes a beautifully-designed, comprehensive cookbook complete with more than 120 recipes for delicious, life-saving, plant-based meals, snacks, and beverages that's a perfect gift for healthy conscious eaters. \u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eDr. Michael Greger's bestselling book, \u003ci\u003eHow Not to Die\u003c\/i\u003e, presented the scientific evidence behind the only diet that can prevent and reverse many of the causes of premature death and disability. Now, \u003ci\u003eThe How Not to Die Cookbook\u003c\/i\u003e puts that science into action. From Superfood Breakfast Bites to Spaghetti Squash Puttanesca to Two-Berry Pie with Pecan-Sunflower Crust, every recipe in \u003ci\u003eThe How Not to Die Cookbook\u003c\/i\u003e offers a delectable, easy-to-prepare, plant-based dish to help anyone eat their way to better health. \u003cp\u003e\u003c\/p\u003eRooted in the latest nutrition science, these easy-to-follow, stunningly photographed recipes will appeal to anyone looking to live a longer, healthier life. Featuring Dr. Greger's Daily Dozen--the best ingredients to add years to your life--\u003ci\u003eThe How Not to Die Cookbook\u003c\/i\u003e is destined to become an essential tool in healthy kitchens everywhere.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eA founding member and Fellow of the American College of Lifestyle Medicine, \u003cb\u003e Michael Greger, MD\u003c\/b\u003e, is a physician, New York Times bestselling author, and internationally recognized speaker on nutrition, food safety, and public health issues. He has lectured at the Conference on World Affairs, testified before Congress, and was invited as an expert witness in the defense of Oprah Winfrey in the infamous \"meat defamation\" trial. In 2017, Dr. Greger was honored with the ACLM Lifestyle Medicine Trailblazer Award. He is a graduate of Cornell University School of Agriculture and Tufts University School of Medicine. His latest book How Not to Die became an instant New York Times Best Seller. He has videos on more than 2,000 health topics freely available at NutritionFacts.org, with new videos and articles uploaded every day. All proceeds he receives from his books, DVDs, and speaking engagements is all donated to charity. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003eGene Stone\u003c\/b\u003e has written many books on animal protection and plant-based nutrition, including the #1 \u003ci\u003eNew York Times\u003c\/i\u003e bestseller, \u003ci\u003eForks Over Knives\u003c\/i\u003e. He has also co-written the bestsellers \u003ci\u003eHow Not to Die\u003c\/i\u003e, \u003ci\u003eThe Engine 2 Diet\u003c\/i\u003e and \u003ci\u003eLiving the Farm Sanctuary Life\u003c\/i\u003e. \u003cp\u003e\u003c\/p\u003e\u003cb\u003eRobin Robertson\u003c\/b\u003e has developed recipes for and written more than twenty cookbooks, including \u003ci\u003eVegan on the Cheap\u003c\/i\u003e, \u003ci\u003e1,000 Vegan Recipes\u003c\/i\u003e, \u003ci\u003eQuick Fix Vegan\u003c\/i\u003e, and \u003ci\u003eFresh from the Vegan Slow Cooker\u003c\/i\u003e. Before becoming a cookbook expert, she was a restaurant chef and cooking teacher. She is also the writer of \"The Global Vegan\" column for VegNews Magazine.\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 272\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.9 x 9.4 x 7.8 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e December 05, 2017\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":47509152628950,"sku":"9781250127761","price":39.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0727\/7782\/6518\/files\/pp1bAaUQR89781250127761.webp?v=1781267834"},{"product_id":"six-seasons-a-new-way-with-vegetables-hardcover","title":"Six Seasons: A New Way with Vegetables - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eJoshua McFadden\u003c\/b\u003e (Author), \u003cb\u003eMartha Holmberg\u003c\/b\u003e (With)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eWinner, James Beard Award for Best Book in Vegetable-Focused Cooking \u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e Named a Best Cookbook of the Year by the \u003ci\u003eWall Street Journal\u003c\/i\u003e, \u003ci\u003eThe Atlantic\u003c\/i\u003e, \u003ci\u003eBon Appétit\u003c\/i\u003e, \u003ci\u003eFood Network Magazine\u003c\/i\u003e, \u003ci\u003e Every Day with Rachael Ray\u003c\/i\u003e, \u003ci\u003eUSA Today\u003c\/i\u003e, \u003ci\u003eSeattle Times\u003c\/i\u003e, \u003ci\u003eMilwaukee Journal-Sentinel\u003c\/i\u003e, \u003ci\u003eLibrary Journal\u003c\/i\u003e, Eater, and more \u003cbr\u003e \u003cb\u003eFeatured in \u003ci\u003eThe Strategist \u003c\/i\u003e's Nonobvious Wedding Gift Guide\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003e\"Of the many vegetable-focused cookbooks on the market, few espouse the dual goals of starting from square one and of deploying minimal ingredients for maximum enjoyment. Joshua McFadden's guide excels at both. These are recipes that every last relative around your holiday table would use because they're umami-rich and can be made on a weeknight.\" \u003cbr\u003e --\u003ci\u003eUSA Today\u003c\/i\u003e, 8 Cookbooks for People Who Don't Know How to Cook\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003e\"If you're finding pantry cooking to mean too many uninspired pots of beans, might I suggest Six Seasons? [It] both highlights a perfectly ripe plant . . . and shows you how to transform slightly less peak-season produce (yes, the cabbage lurking in the back of your fridge right now counts) with heat, spice, acid, and fat.\" \u003cbr\u003e --Epicurious \u003c\/b\u003e\u003cp\u003e\u003c\/p\u003e \"Never before have I seen so many fascinating, delicious, easy recipes in one book. . . . [\u003ci\u003eSix Seasons\u003c\/i\u003e is] about as close to a perfect cookbook as I have seen . . . a book beginner and seasoned cooks alike will reach for repeatedly.\" \u003cbr\u003e\u003cb\u003e\u003ci\u003e--Lucky Peach\u003c\/i\u003e\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e Joshua McFadden, chef and owner of renowned trattoria Ava Gene's in Portland, Oregon, is a vegetable whisperer. After years racking up culinary cred at New York City restaurants like Lupa, Momofuku, and Blue Hill, he managed the trailblazing Four Season Farm in coastal Maine, where he developed an appreciation for every part of the plant and learned to coax the best from vegetables at each stage of their lives. \u003cp\u003e\u003c\/p\u003e In \u003ci\u003eSix Seasons\u003c\/i\u003e, his first book, McFadden channels both farmer and chef, highlighting the evolving attributes of vegetables throughout their growing seasons--an arc from spring to early summer to midsummer to the bursting harvest of late summer, then ebbing into autumn and, finally, the earthy, mellow sweetness of winter. Each chapter begins with recipes featuring raw vegetables at the start of their season. As weeks progress, McFadden turns up the heat--grilling and steaming, then moving on to sautés, pan roasts, braises, and stews. His ingenuity is on display in 225 revelatory recipes that celebrate flavor at its peak.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eJoshua McFadden is a bringing fresh energy to Berney Farm, a historic fifty-acre gem in Springdale, Oregon. Here, he's building a unique agricultural complex where farming, food, and design come together in creative collaborations. When he's not working the land, Joshua is a sought-after consultant in the food world--helping to craft packaged and prepared foods, launch brands from the ground up, and rethink what fast-casual and fast food can be. Joshua's first book, \u003ci\u003eSix Seasons: A New Way with Vegetables\u003c\/i\u003e, co-written with Martha Holmberg, earned him a James Beard Award in 2018. His second, \u003ci\u003eGrains for Every Season: Rethinking Our Way with Grains\u003c\/i\u003e, was a James Beard Award finalist in 2021. Follow him on Instagram at @jj__mc. \u003cbr\u003e\u003cb\u003eMartha Holmberg \u003c\/b\u003eis a food writer who has authored or co-authored nine cookbooks. \u003ci\u003eModern Sauces\u003c\/i\u003e was a James Beard Award finalist. \u003ci\u003eSix Seasons: A New Way with Vegetables, \u003c\/i\u003e written with chef Joshua McFadden, won the James Beard Award, and \u003ci\u003eGrains for Every Season, \u003c\/i\u003e also with McFadden, was a James Beard Award finalist. Holmberg was the editor in chief of \u003ci\u003eFine Cooking \u003c\/i\u003emagazine for a decade, the food editor of \u003ci\u003eThe Oregonian \u003c\/i\u003enewspaper in Portland, Oregon, and the founder of \u003ci\u003eMIX\u003c\/i\u003e magazine. She studied cooking at La Varenne in Paris, where she worked for several years as a private chef. Holmberg lives in Spokane, Washington. Follow her on Instagram @marthaholmberg.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 384\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.6 x 10.4 x 7.9 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e May 02, 2017\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":47582887674070,"sku":"9781579656317","price":47.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0727\/7782\/6518\/files\/nwQu5YzgGx9781579656317.webp?v=1781324104"},{"product_id":"dessert-person-recipes-and-guidance-for-baking-with-confidence-a-baking-book-hardcover","title":"Dessert Person: Recipes and Guidance for Baking with Confidence: A Baking Book - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eClaire Saffitz\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003e\u003ci\u003eNEW YORK TIMES \u003c\/i\u003eBESTSELLER - In her first cookbook, \u003ci\u003eBon Appétit\u003c\/i\u003e and YouTube star of the show \u003ci\u003eGourmet Makes\u003c\/i\u003e offers wisdom, problem-solving strategies, and more than 100 meticulously tested, creative, and inspiring recipes.\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eIACP AWARD WINNER - NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY \u003ci\u003eThe New York Times Book Review \u003c\/i\u003e- \u003ci\u003eBon Appétit \u003c\/i\u003e- NPR - \u003ci\u003eThe Atlanta Journal-Constitution \u003c\/i\u003e- \u003ci\u003eSalon\u003c\/i\u003e - \u003ci\u003eEpicurious\u003c\/i\u003e \u003cbr\u003e\u003c\/b\u003e\u003cbr\u003e\u003ci\u003e\"There are no 'just cooks' out there, only bakers who haven't yet been converted. I am a dessert person, and we are all dessert people.\"--Claire Saffitz\u003c\/i\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eClaire Saffitz is a baking hero for a new generation. In \u003ci\u003eDessert Person\u003c\/i\u003e, fans will find Claire's signature spin on sweet and savory recipes like Babkallah (a babka-Challah mashup), Apple and Concord Grape Crumble Pie, Strawberry-Cornmeal Layer Cake, Crispy Mushroom Galette, and Malted Forever Brownies. She outlines the problems and solutions for each recipe--like what to do if your pie dough for Sour Cherry Pie cracks (patch it with dough or a quiche flour paste!)--as well as practical do's and don'ts, skill level, prep and bake time, step-by-step photography, and foundational know-how. With her trademark warmth and superpower ability to explain anything baking related, Claire is ready to make everyone a dessert person.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eClaire Saffitz\u003c\/b\u003e is the host of \u003ci\u003eBon Appétit\u003c\/i\u003e's \u003ci\u003eGourmet Makes\u003c\/i\u003e and \u003ci\u003eBaking School, \u003c\/i\u003e both on YouTube and iTunes, and contributes stories and recipes to the print magazine. After graduating from Harvard University, Saffitz received a master's degree in culinary history from McGill in Montreal and then studied pastry in Paris at École Grégoire Ferrandi. She lives in New York City.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 368\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.2 x 11 x 8.3 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 20, 2020\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":47582890983638,"sku":"9781984826961","price":44.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0727\/7782\/6518\/files\/WVlEQ2FOUFgrNVZHYUZqZ2ZTTUxxdz09.webp?v=1765394238"},{"product_id":"the-elements-of-baking-making-any-recipe-gluten-free-dairy-free-egg-free-or-vegan-the-sunday-times-bestseller-hardcover","title":"The Elements of Baking: Making Any Recipe Gluten-Free, Dairy-Free, Egg-Free or Vegan the Sunday Times Bestseller - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eKatarina Cermelj\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e'\u003cb\u003eAs soon as I read \u003ci\u003eThe Elements of Baking\u003c\/i\u003e, I knew it would have a permanent spot on my kitchen bookshelf.' Dorie Greenspan, \u003ci\u003eNew York Times \u003c\/i\u003ebestselling author of \u003ci\u003eBaking with Dorie\u003c\/i\u003e\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e Armed with a PhD in Inorganic Chemistry, Katarina Cermelj lays out the science behind baking and the ingredients that make it work, so you can easily adapt your baking to your diet and lifestyle, and still make sure it tastes spectacular. With an abundance of mouth-watering recipes together with quantitative modification rules that you can use to convert any recipe into whatever version you fancy, \u003ci\u003eThe Elements of Baking \u003c\/i\u003ewill transform the way you think about ingredients. It will be a constant companion in the kitchen and the book you refer to every time you want to bake. \u003cp\u003e\u003c\/p\u003e Just like the recipes of her popular baking blog \u003ci\u003eThe Loopy Whisk\u003c\/i\u003e, the recipes Katarina shares in her latest book are always approachable, reliable and incredibly delicious, ranging from savoury dishes like \u003cb\u003eGluten-free Cheesy Garlic Pull-apart Bread\u003c\/b\u003e and \u003cb\u003eVegan Veggie \u0026amp; Hummus Galette \u003c\/b\u003eto sweet delicacies like \u003cb\u003eDairy-free Apple Pie Cupcakes\u003c\/b\u003e and \u003cb\u003eEgg-free Lemon Swirl Cheesecake Bars\u003c\/b\u003e. And the gluten-free vegan chapter will delight anyone who has to avoid gluten, eggs and dairy, with recipes such as \u003cb\u003eGluten-free Vegan Cinnamon Rolls \u003c\/b\u003eand \u003cb\u003eGuten-free Vegan Lemon Meringue Cake\u003c\/b\u003e. \u003cp\u003e\u003c\/p\u003e With a completely novel approach to baking and modifying recipes, \u003ci\u003eThe Elements of Baking \u003c\/i\u003ewill demystify allergy-friendly baking once and for all.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eKatarina Cermelj is a food writer, photographer and creator of the popular baking blog, The Loopy Whisk, where she shares her sumptuous allergy-friendly recipes. She has a PhD in Inorganic Chemistry from the University of Oxford. Her scientific background, a love of research and a good deal of stubbornness allowed her to develop mouth-watering recipes suitable for a wide range of dietary restrictions, including gluten-, dairy- and egg-free. Originally from Slovenia, Katarina now lives near Oxford. She is the author of \u003ci\u003eBaked to Perfection\u003c\/i\u003e, which was the winner of the Fortnum and Mason Food and Drink Awards 2022 and winner of the Guild of Food Writer's Specialist Subject Award 2022.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 496\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.39 x 10.5 x 8.01 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 08, 2024\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":47582896029910,"sku":"9781399712897","price":42.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0727\/7782\/6518\/files\/wKpgmZVQlF9781399712897.webp?v=1765394254"},{"product_id":"ratio-the-simple-codes-behind-the-craft-of-everyday-cooking-paperback","title":"Ratio: The Simple Codes Behind the Craft of Everyday Cooking - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eMichael Ruhlman\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eMichael Ruhlman's groundbreaking New York Times bestseller gets at the very \"truth\" of cooking: it is not about recipes but rather about basic ratios and fundamental techniques.Ratios are the simple proportions of one ingredient to another. Knowing a culinary ratio is not like knowing a single recipe; it's instantly knowing a thousand. Why spend time sorting through millions of cookie recipes online or in cookbooks? Isn't it easier to remember 1:2:3? That's the ratio of ingredients that consistently make a basic, delicious cookie dough: 1 part sugar, 2 parts fat, and 3 parts flour. From there, add anything you want--chocolate, orange zest, walnuts, cinnamon, almond extract, or peanut butter, to name a few favorite variations. Replace white sugar with brown for a darker, chewier cookie. Add baking powder and\/or eggs for a lighter, airier texture. Biscuit dough is 3:1:2--or 3 parts flour, 1 part fat, and 2 parts liquid. Vinaigrette is 3:1, or 3 parts oil to 1 part vinegar, and is one of the most useful sauces imaginable, giving everything from grilled meats and fish to steamed vegetables or lettuces fabulous flavor. Change its ratio and bread dough becomes pasta dough; cakes become muffins become popovers become crepes. Once you know the ratio, you no longer need a recipe.Ratio also helpfully teaches readers how the fundamental ingredients of the kitchen--water, flour, butter and oils, milk and cream, and eggs--work together. In a world full of overly complicated recipes, award-winning author Michael Ruhlman delivers an innovative, straightforward book that makes the cooking easier and more satisfying than ever.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 272\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.66 x 8.42 x 5.58 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e September 07, 2010\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":47582900682966,"sku":"9781416571728","price":27.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0727\/7782\/6518\/files\/sn1cceX3P-9781416571728.webp?v=1781297748"},{"product_id":"more-is-more-get-loose-in-the-kitchen-a-cookbook-hardcover","title":"More Is More: Get Loose in the Kitchen: A Cookbook - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eMolly Baz\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003e\u003ci\u003eNEW YORK TIMES\u003c\/i\u003e BESTSELLER - Learn to cook with confidence and unbridled joy in 100 big, bold, flavorful recipes from Molly Baz\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e\u003cbr\u003eA BEST COOKBOOK OF THE YEAR: NPR, \u003ci\u003eGood Housekeeping, New York Post, Wired, Publishers Weekly\u003c\/i\u003e\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eIt's time to crank up the heat and lose the measuring spoons because the secret to cooking is hiding in one simple motto: MORE IS MORE. In her bestselling debut cookbook, \u003ci\u003eCook This Book\u003c\/i\u003e, Molly Baz taught the cooking essentials and put her love for mortadella and dill on blast. In \u003ci\u003eMore Is More\u003c\/i\u003e, she's teaching cooks how to level up their cooking, loosen up in front of that ripping hot pan, and seek deliciousness at all costs. (And yes, there will be \u003ci\u003emore\u003c\/i\u003e mortadella.) \u003ci\u003eMore Is More\u003c\/i\u003e is a philosophy that encourages more risk-taking, better intuition, fewer exact measurements, and a \"don't stop 'til it tastes delicious\" mentality. \u003cp\u003e\u003c\/p\u003eThe recipes in \u003ci\u003eMore Is More\u003c\/i\u003e are fit for any day of the week and for cooks of all skill levels. Each recipe will teach a technique or flavor combination that takes Molly's maximalist, \"leave no flavor on the cutting board\" approach. So crank your ovens! Grab a fat pinch of salt! And if you're going to use an ingredient, truly \u003ci\u003euse\u003c\/i\u003e it. Just one lonely clove of garlic? Not in this cookbook! \u003cp\u003e\u003c\/p\u003eStart your morning with a \u003cb\u003eCrispy Rice Egg-in-a-Hole\u003c\/b\u003e, throw together a \u003cb\u003eChicken Salad with Coconut Crunch\u003c\/b\u003e for lunch, look forward to \u003cb\u003eDrunken Cacio e Pepe \u003c\/b\u003efor dinner, and save room for a fat slice of \u003cb\u003eOoey Gooey Carrot Cake\u003c\/b\u003e for dessert. \u003cb\u003eThe Only Meatloaf that Matters \u003c\/b\u003ewill teach you the power of re-frying, while \u003cb\u003eMiso-Braised Chicken and Leeks \u003c\/b\u003ewill ensure you never throw away the green tops of the leeks again. \u003cp\u003e\u003c\/p\u003eThroughout, you'll encounter dozens of QR codes to step-by-step audio tutorials for a hands-free cook-along experience guided by Molly, plus recipe videos to help illuminate some of the trickier skills and recipes. \u003cp\u003e\u003c\/p\u003eWith intoxicatingly delicious recipes, vivid photographs, and Molly's one-of-a-kind playful guidance and whimsy, \u003ci\u003eMore Is More\u003c\/i\u003e will inspire cooks to embrace a fearless mindset to level up their cooking--for life.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eMolly Baz\u003c\/b\u003e is a \u003ci\u003eNew York Times \u003c\/i\u003ebestselling cookbook author, recipe developer and video host whose number one goal in life is to convince the world that cooking is \u003ci\u003efun\u003c\/i\u003e, and not that hard to do if you're properly set up. When she's not writing books, Molly hosts a subscription digital recipe club, \u003ci\u003eThe Club\u003c\/i\u003e, where she drops weekly new recipes for her fans. When she's not doing that, you can find her at home sipping on a glass of \u003ci\u003eDrink This Wine, \u003c\/i\u003e (that's her natural wine company!) in her butter-colored kitchen filming her hit Youtube series \"Hit The Kitch,\" a casual, never-too-serious, but always educational cooking show. Molly lives in Los Angeles with her husband, Ben, and their teeny-tiny weenie dog, Tuna.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 304\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.1 x 10.6 x 8.5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 10, 2023\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":47582911267030,"sku":"9780593578841","price":42.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0727\/7782\/6518\/files\/1YI5rF3mQk9780593578841.webp?v=1765394300"},{"product_id":"feast-on-your-life-kitchen-meditations-for-every-day-hardcover","title":"Feast on Your Life: Kitchen Meditations for Every Day - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eTamar Adler\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eFrom the award-winning author of \u003ci\u003eAn Everlasting Meal\u003c\/i\u003e comes a record of daily delights from inside the kitchen and \u003c\/b\u003e\u003cb\u003ejust outside it\u003c\/b\u003e\u003cb\u003e; designed to help you \u003c\/b\u003e\u003cb\u003efind\u003c\/b\u003e\u003cb\u003e joy every day.\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\"Delight in food, in eating, in cooking, in serving, in recognizing our luck when we feel full is available to all of us,\" says writer Tamar Adler. Adler found relief and ease in spending a year recording instances of such delight. Her hope is that her observations might do the same for you. \u003cp\u003e\u003c\/p\u003eEach captivating entry is a celebration of simple pleasures. From the pleasure of picking sun-warmed cherries to the comfort of a perfectly cooked meal, Adler's reflections range from short, lyrical musings--a series of phrases, a list of words, a quick poem--to longer, thought-provoking meditations. All in all, they represent the kitchen (and adjacent) happinesses of one year. \u003cp\u003e\u003c\/p\u003eStep into a world where cooking becomes a meditative, soothing retreat. Adler brings her signature warmth and poetic charm to this daily devotional of sorts. Her writing, brimming with zest and wisdom, has earned comparisons to food legends like MFK Fisher and Laurie Colwin--a testament to her ability to weave storytelling and culinary insights. But Adler doesn't just write about food--she transforms how we see it. With her gentle guidance, even the most routine kitchen tasks become opportunities for reflection. Her voice is like a trusted friend's--knowledgeable, comforting, and endlessly inspiring. \u003cp\u003e\u003c\/p\u003e\u003ci\u003eFeast on Your Life\u003c\/i\u003e is the perfect holiday gift or addition to your own library. Adler's reflections help you see the magic in everyday meals and embrace the art of cooking with a renewed sense of peace, helping you find greater happiness and mindfulness the kitchen.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eTamar Adler is the James Beard and IACP Award-winning author of \u003ci\u003eAn Everlasting Meal\u003c\/i\u003e; \u003ci\u003eSomething Old, Something New\u003c\/i\u003e; and the bestselling \u003ci\u003eThe Everlasting Meal Cookbook\u003c\/i\u003e. She is a contributing editor at \u003ci\u003eVogue \u003c\/i\u003eand has been a \u003ci\u003eNew York Times Magazine\u003c\/i\u003e columnist. She has cooked at Chez Panisse, and lives in Hudson, New York.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 288\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.03 x 8.62 x 5.77 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e December 02, 2025\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":47582928044246,"sku":"9781668078020","price":36.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0727\/7782\/6518\/files\/A-koY7FGFN9781668078020.webp?v=1781810183"},{"product_id":"lets-make-ramen-a-comic-book-cookbook-paperback","title":"Let's Make Ramen!: A Comic Book Cookbook - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eHugh Amano\u003c\/b\u003e (Author), \u003cb\u003eSarah Becan\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eA comic book cookbook with accessible ramen recipes for the home cook, including simple weeknight bowls, weekend project stocks, homemade noodles, and an array of delicious accompaniments, with insights and tips from notable ramen luminaries.\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003eLONGLISTED FOR THE ART OF EATING PRIZE - NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY \u003ci\u003eCHICAGO TRIBUNE \u003c\/i\u003e- ONE OF THE YOUNG ADULT LIBRARY SERVICES ASSOCIATION'S GREAT GRAPHIC NOVELS FOR TEENS\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003ePlayful and instructive, this hybrid cookbook\/graphic novel introduces the history of ramen and provides more than 40 recipes for everything you need to make the perfect bowl at home including tares, broths, noodles, and toppings. Authors Hugh Amano and Sarah Becan present colorful, humorous, and easy-to-follow comics that fully illustrate the necessary steps and ingredients for delicious homemade ramen. Along the way, they share preparation shortcuts that make weeknight ramen a reality; provide meaty tidbits on Japanese culinary traditions; and feature words of wisdom, personal anecdotes, and cultural insights from eminent ramen figures such as chef Ivan Orkin and Ramen Adventures' Brian MacDuckston. Recipes include broths like Shio, Shoyu, Miso, and Tonkotsu, components such as Onsen Eggs, Chashu, and Menma, and offshoots like Mazemen, Tsukemen, and Yakisoba. Ideal for beginners, seasoned cooks, and armchair chefs alike, this comic book cookbook is an accessible, fun, and inviting introduction to one of Japan's most popular and iconic dishes.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003e\u003cb\u003eHugh Amano\u003c\/b\u003e\u003c\/b\u003e is a chef and writer. 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Her first graphic novel, \u003ci\u003eThe Complete Ouija Interviews, \u003c\/i\u003e was a recipient of a Xeric award, and she illustrated \u003ci\u003eLet's Make Ramen!\u003c\/i\u003e and \u003ci\u003eThe Adventures of Fat Rice.\u003c\/i\u003e Currently residing in Chicago, she would be very happy to do nothing but draw food all day.\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 192\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.7 x 9.9 x 7 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e July 16, 2019\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":47582942134486,"sku":"9780399581991","price":29.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0727\/7782\/6518\/files\/8TV52WxOgO9780399581991.webp?v=1781204341"},{"product_id":"what-is-queer-food-how-we-served-a-revolution-hardcover","title":"What Is Queer Food?: How We Served a Revolution - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eJohn Birdsall\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eThe food on our plates has long been designed, twisted, and elevated by queer hands. Piecing together a dazzling mosaic of queer lives, spaces, and meals, beloved food writer John Birdsall unfolds the complex story of how, through times of fear and persecution, queer people used food to express joy and build community--and ended up changing the shape of the table for everyone.\u003c\/p\u003e\u003cp\u003eTracing the evolution of queer food from the early decades of the twentieth century through the LGBTQ civil rights movement of post-Stonewall liberation and the devastation of AIDS, Birdsall fills the gaps between past and present. He channels the twin forces of criticism and cultural history to propel readers into the kitchens, restaurants, swirling party houses, and buzzing interior lives of James Baldwin, Alice B. Toklas, Truman Capote, Esther Eng, and others who left an indelible mark on the culinary world from the margins. Queer food, as Birdsall brilliantly reveals, is quiche and Champagne \u003cem\u003eeleganza\u003c\/em\u003e at Sunday brunch and joyous lesbian potlucks in the bunker world of Cold War homophobic purges. It's paper chicken for the gender-rebel divas of Chinese opera in San Francisco, Richard Olney's ecstatic salade composée, and Rainbow Ice-Box Cake from Ernest Matthew Mickler's \u003cem\u003eWhite Trash Cooking\u003c\/em\u003e. It's the intention surrounding a meal, the circumstances behind it, the people gathered around the table.\u003c\/p\u003e\u003cp\u003eWith cinematic verve and delicious prose, \u003cem\u003eWhat Is Queer Food?\u003c\/em\u003e is a monumental work: a testament to food's essential link to modern queerness that reveals how, like fashion or pop music, cooking and eating have become a crucial language of LGBTQ+ identity. By reframing our understanding of both food and queerness, it opens the door for courageous reckoning and boundless conversation.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 304\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.2 x 9.1 x 6.3 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e June 03, 2025\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":47582949507286,"sku":"9781324073796","price":36.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0727\/7782\/6518\/files\/7ynRlzB3cS9781324073796.webp?v=1765394414"},{"product_id":"im-not-trying-to-be-difficult-stories-from-the-restaurant-trenches-hardcover","title":"I'm Not Trying to Be Difficult: Stories from the Restaurant Trenches - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eDrew Nieporent\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eA USA TODAY BESTSELLER\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e Drew Nieporent has been a staple of the New York dining scene for decades, establishing a host of iconic restaurants like Nobu, Tribeca Grill, and Montrachet. But his career started from much more humble beginnings--the grill at the local McDonald's. \u003cp\u003e\u003c\/p\u003e A middle class kid from New York's East Side, Drew spends his childhood tagging along with his father to help restaurants get their liquor license, igniting a lifelong obsession with food. His passion takes him on a winding, continent-spanning journey, crossing paths with legendary chefs, iconic athletes, and movie stars as he grows into one of the most influential names in the culinary world. From waiting tables on a cruise ship to getting his first three-star review; from squabbling with Cornell professors to partnering with Robert DeNiro; this is more than a story of one man's extraordinary life--it's a story of an evolving industry. As culinary trends come and go, and relationships blossom and combust, Nieporent navigates it all with a simple yet powerful philosophy: give the customer what they want. \u003cp\u003e\u003c\/p\u003e Told in Drew's unforgettable voice, \u003ci\u003eI'm Not Trying To Be Difficult\u003c\/i\u003e is a rollicking memoir that feels like sitting across the dinner table from someone who has seen it all--one of the last great restaurateurs.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eDrew Nieporent, one of America's most respected and celebrated restaurateurs, is the founder and inspiration behind the Myriad Restaurant Group, which opened and operated Nobu New York, Nobu London, Tribeca Grill, Rubicon, Corton, Bâtard, Daily Burger at Madison Square Garden, and many more. Nieporent's groundbreaking first restaurant, Montrachet, earned three stars from The New York Times and kept that rating for twenty-one years. 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Drawing on a wide range of Asian cuisines, \u003ci\u003eDinner\u003c\/i\u003e offers up 100 vegan and vegetarian recipes, all created to answer the question: \u003ci\u003e\"What's for dinner?\"\u003c\/i\u003e in an exciting and delicious way. \u003cp\u003e\u003c\/p\u003eFrom quick-cook recipes, to one-pan wonders and delectable dishes you can bung in the oven and leave to look after themselves, you'll discover vibrant, easy-to-make main dishes that burst with flavor - including Whole Roast Cauliflower Pilaf with Almonds and Pistachios, Fennel and Dill Dal and Miso Eggplant with Salt and Vinegar Kale. There are also mouth-watering desserts, like Coconut and Cardamom Dream Cake and Bubble Tea Ice Cream, plus versatile and surprising side dishes, including Asparagus and Cashew Thoran and Kimchi Tofu and Carrot Salad. \u003cp\u003e\u003c\/p\u003eInspiring, nourishing, practical and beautiful, \u003ci\u003eDinner\u003c\/i\u003e is the essential companion for the most important meal of the day.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eMeera Sodha \u003c\/b\u003eis the \u003ci\u003eGuardian's New Vega'\u003c\/i\u003e columnist and bestselling author of \u003ci\u003eMade in India, Fresh India\u003c\/i\u003e (which won the Observer Food Monthly Best New Cookbook Award 2017) and East. Her books have sold in seven international markets. In 2018 she was given The Guild of Food Writers 'Cookery Writing Award' and named the Fortnum \u0026amp; Mason Cookery Writer of the Year for her work in the \u003ci\u003eGuardian\u003c\/i\u003e.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 320\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.2 x 9.85 x 7.75 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e April 01, 2025\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":47582957895894,"sku":"9781250358158","price":46.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0727\/7782\/6518\/files\/wxCvtfaZx79781250358158.webp?v=1765394439"},{"product_id":"house-of-nanking-family-recipes-from-san-franciscos-favorite-chinese-restaurant-hardcover","title":"House of Nanking: Family Recipes from San Francisco's Favorite Chinese Restaurant - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eKathy Fang\u003c\/b\u003e (Author), \u003cb\u003ePeter Fang\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eA Best New Cookbook of 2025 from CHOWHOUND * THE STRATEGIST * EATER\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eFrom a beloved San Francisco culinary landmark, a showstopper cookbook that honors a family legacy and celebrates ingredient-driven, multi-regional Chinese cooking in America\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eThe 100-plus recipes in this beautiful book include all the greatest hits from three generations of Fang family cooking from Canton to Shanghai, and readers will learn how to pan-fry, steam, cook in a wok, shop for ingredients, and prep vegetables the Chinese way. \u003cp\u003e\u003c\/p\u003eWith accessible recipes that are adaptable to any type of home kitchen, anyone will be able to make these dishes, wherever they are. \u003cp\u003e\u003c\/p\u003eSince it opened in 1988, House of Nanking has been a popular spot for countless tourists, honeymooners, celebrities, and everyday San Franciscans who have lined up for their legendary Shanghai and Chinese American dishes. \u003cp\u003e\u003c\/p\u003eThis book marks the first time their recipes have appeared in print and have been adapted for the home kitchen. But it'll be the stories behind them, which few have heard--of Peter Fang's ingenuity and his early adventures in the kitchen, how he imported and adapted his favorite Shanghai dishes for America, and Kathy's experience growing up with parents who bet it all on the restaurant, under the tutelage of all these rich Chinese culinary traditions--that will capture the heart.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eKathy Fang \u003c\/b\u003eis the daughter of House of Nanking founders Peter and Lily Fang, who opened the restaurant in 1988. It has since become a San Francisco institution, earning a legacy business designation in 2020. Kathy went to culinary school at Le Cordon Bleu after growing up in restaurants for her entire life, and later opened Fang with her father, which combines their Chinese heritage and the global cuisines that Kathy sampled from traveling around the world. Kathy is also a two-time \u003ci\u003eChopped\u003c\/i\u003e champion, and she and Peter have starred in the Food Network show \u003ci\u003eChef Dynasty: House of Fang. \u003c\/i\u003e\u003cb\u003eEmily Timberlake\u003c\/b\u003e is a writer based in Oakland, California. As a former senior editor at Ten Speed Press, she acquired and edited more than 65 books, including many James Beard and IACP Award winners. She is the coauthor of the \u003ci\u003eNew York Times\u003c\/i\u003e bestselling \u003ci\u003eFoodheim\u003c\/i\u003e with Eric Wareheim, the James Beard-nominated and IACP-winning \u003ci\u003eCure \u003c\/i\u003ewith Neal Bodenheimer, and \u003ci\u003eSundays with Sophie \u003c\/i\u003eas well as the forthcoming \u003ci\u003eBobby Flay: Chapter One with Bobby Flay.\u003c\/i\u003e Her writing has appeared in the \u003ci\u003eLos Angeles Times\u003c\/i\u003e, \u003ci\u003eSan Francisco Chronicle\u003c\/i\u003e, Taste, Punch, and more.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 304\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1 x 10.2 x 8.21 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e September 30, 2025\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":47582972477654,"sku":"9781419777875","price":47.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0727\/7782\/6518\/files\/ZL-mMYrtFi9781419777875.webp?v=1781833447"},{"product_id":"studio-ghibli-cookbook-unofficial-recipes-inspired-by-spirited-away-ponyo-and-more-hardcover","title":"Studio Ghibli Cookbook: Unofficial Recipes Inspired by Spirited Away, Ponyo, and More! - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eMinh-Tri Vo\u003c\/b\u003e (Author), \u003cb\u003eLisa Molle-Troyer\u003c\/b\u003e (Translator)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eCreate delicious dishes from \u003ci\u003eMy Neighbor Totoro, Howl's Moving Castle, \u003c\/i\u003eand more with this cookbook inspired by the stunning worlds of Studio Ghibli!\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eWhether they offer a moment of family bonding, comfort in difficult situations, or pesky temptations, the kitchen scenes are always of central importance in Studio Ghibli films. Now, with \u003ci\u003eStudio Ghibli: The Unofficial Cookbook, \u003c\/i\u003eyou can recreate more than twenty of these movie-inspired recipes in your own home! \u003cp\u003e\u003c\/p\u003eFeaturing recipes such as the sumptuous bento from \u003ci\u003eMy Neighbor Totoro\u003c\/i\u003e, the herring and pumpkin pie from\u003ci\u003e Kiki's Delivery Service, \u003c\/i\u003ethe red bean buns from \u003ci\u003eSpirited Away, \u003c\/i\u003eand more, \u003ci\u003eStudio Ghibli: The Unofficial Cookbook \u003c\/i\u003eis a must-have culinary tribute to Studio Ghibli's greatest masterpieces! \u003cp\u003e\u003c\/p\u003e\u003cb\u003e20+ RECIPES: \u003c\/b\u003eMore than 20 Studio Ghibli-inspired recipes, including the red bean buns from \u003ci\u003eSpirited Away, \u003c\/i\u003eramen from \u003ci\u003ePonyo, \u003c\/i\u003eand more \u003cp\u003e\u003c\/p\u003e\u003cb\u003eSTUNNING IMAGES: \u003c\/b\u003eBeautiful, full-color photos of the finished dishes help ensure success \u003cp\u003e\u003c\/p\u003e\u003cb\u003eBRING THE WORLD OF STUDIO GHIBLI INTO YOUR KITCHEN: \u003c\/b\u003eDiscover dishes inspired by acclaimed films such as \u003ci\u003eHowl's Moving Castle, Ponyo, Princess Mononoke, Nausicaä of the Valley of the Wind, \u003c\/i\u003eand more \u003cp\u003e\u003c\/p\u003e\u003cb\u003eFOR ALL SKILL LEVELS: \u003c\/b\u003eEasy-to-follow recipes and everyday ingredients make this the perfect cookbook for beginner and experienced chefs alike \u003cp\u003e\u003c\/p\u003e\u003cb\u003ePERFECT GIFT FOR STUDIO GHIBLI FANS: \u003c\/b\u003e Studio Ghibli: The Unofficial Cookbook is a fantastic gift for the Studio Ghibli and Hayao Miyazaki enthusiasts in your life.\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 144\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.8 x 10.1 x 8.3 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 25, 2022\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":47582982176982,"sku":"9781647229122","price":36.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0727\/7782\/6518\/files\/RElJeEVlSmdKMEE4bllDVFZvVDdCdz09.webp?v=1765394516"},{"product_id":"dishoom-the-first-ever-cookbook-from-the-much-loved-indian-restaurant-hardcover","title":"Dishoom: The First Ever Cookbook from the Much-Loved Indian Restaurant - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eShamil Thakrar\u003c\/b\u003e (Author), \u003cb\u003eKavi Thakrar\u003c\/b\u003e (Author), \u003cb\u003eNaved Nasir\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eTHE\u003ci\u003e SUNDAY TIMES\u003c\/i\u003e BESTSELLER\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003eTransport your loved ones to Bombay this Christmas with the gift of Dishoom\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e\u003cbr\u003e'A love letter to Bombay told through food and stories, including their legendary black daal' Yotam Ottolenghi\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eAt long last, Dishoom share the secrets to their much sought-after Bombay comfort food: the Bacon Naan Roll, Black Daal, Okra Fries, Jackfruit Biryani, Chicken Ruby and Lamb Raan, along with Masala Chai, coolers and cocktails. \u003cp\u003e\u003c\/p\u003eAs you learn to cook the Dishoom menu, you will also be taken on a day-long tour of south Bombay, peppered with much eating and drinking. You'll discover the simple joy of early chai and omelette at Kyani and Co., of dawdling in Horniman Circle on a lazy morning, of eating your fill on Mohammed Ali Road, of strolling on the sands at Chowpatty at sunset or taking the air at Nariman Point at night. \u003cp\u003e\u003c\/p\u003eThis beautiful cookery book and its equally beautiful photography will transport you to Dishoom's most treasured corners of an eccentric and charming Bombay. Read it, and you will find yourself replete with recipes and stories to share with all who come to your table. \u003cp\u003e\u003c\/p\u003e\u003cb\u003e'This book is a total delight. The photography, the recipes and above all, the stories. I've never read a book that has made me look so longingly at my suitcase' Nigel Slater\u003c\/b\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eDishoom serves a much-loved menu of Bombay comfort food and award-winning drinks in beautiful restaurants that each have a unique story. The first Dishoom opened in Covent Garden in 2010, and there are now five restaurants in London, one in Edinburgh, and one in Manchester. Dishoom breaks downbarriers by bringing people together over food and drink: in its restaurants, at its events, and through charity (donating a meal for every meal, with 6.2 million meals donated so far). \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e Shamil and Kavi Thakrar are co-founders of Dishoom and Naved Nasir is Executive Chef. Shamil and Kavi grew up in London, but have spent many years becoming deeply acquainted with Bombay's flavours and quirks and falling in love with the city. Naved worked in various renowned restaurants in Bombay before moving to London to open Dishoom.This is their first cookbook.\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 400\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.4 x 10.5 x 7.3 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e December 31, 2019\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":47582987059414,"sku":"9781408890677","price":42.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0727\/7782\/6518\/files\/aGxodEhIOVdiaEtKUVRoVFREM0pLUT09.webp?v=1765394533"},{"product_id":"heroes-feast-dungeons-dragons-the-official-d-d-cookbook-hardcover","title":"Heroes' Feast (Dungeons \u0026 Dragons): The Official D\u0026d Cookbook - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eKyle Newman\u003c\/b\u003e (Author), \u003cb\u003eJon Peterson\u003c\/b\u003e (Author), \u003cb\u003eMichael Witwer\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003e\u003ci\u003eNEW YORK TIMES\u003c\/i\u003e BESTSELLER - 80 recipes inspired by the magical world of Dungeons \u0026amp; Dragons\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003e\"Ready a tall tankard of mead and brace yourself for a culinary journey to match any quest \"--Tom Morello, Rage Against the Machine \u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eFrom the D\u0026amp;D experts behind \u003ci\u003eDungeons \u0026amp; Dragons Art \u0026amp; Arcana \u003c\/i\u003ecomes a cookbook that invites fantasy lovers to celebrate the unique culinary creations and traditions of their favorite fictional cultures. With this book, you can prepare dishes delicate enough to dine like elves and their drow cousins or hearty enough to feast like a dwarven clan or an orcish horde. All eighty dishes--developed by a professional chef--are delicious, easy to prepare, and composed of wholesome ingredients readily found in our world.\u003cbr\u003e\u003ci\u003e\u003cbr\u003eHeroes' Feast \u003c\/i\u003eincludes recipes for snacking, such as Elven Bread, Iron Rations, savory Hand Pies, and Orc Bacon, as well as hearty vegetarian, meaty, and fish mains, such as Amphail Braised Beef, Hommlet Golden Brown Roasted Turkey, Drow Mushroom Steaks, and Pan-Fried Knucklehead Trout--all which pair perfectly with a side of Otik's famous fried spiced potatoes. There are also featured desserts and cocktails--such as Heartlands Rose Apple and Blackberry Pie, Trolltide Candied Apples, Evermead, Potion of Restoration, and Goodberry Blend--and everything in between, to satisfy a craving for any adventure.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eDungeons \u0026amp; Dragons \u003c\/b\u003elaunched the great tradition of roleplaying games in 1974 with an unprecedented mix of adventure and strategy, dice-rolling, and storytelling. Wizards of the Coast continues to honor that tradition, bringing to market a diverse range of D\u0026amp;D game and entertainment experiences and influencing numerous writers, directors, and game designers by tapping into an innate human need to gather with friends and tell an exciting story together. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003eKyle Newman\u003c\/b\u003e is a writer\/director whose directorial work includes \u003ci\u003eFanboys\u003c\/i\u003e, written by Ernest Cline; \u003ci\u003eBarely Lethal\u003c\/i\u003e; and the music video for Taylor Swift's Style. Kyle also produced the critically acclaimed documentary \u003ci\u003eRaiders: The Story of the Greatest Fan Film Ever Made\u003c\/i\u003e. \u003cp\u003e\u003c\/p\u003e\u003cb\u003eMichael Witwer \u003c\/b\u003eis a \u003ci\u003eNew York Times\u003c\/i\u003e bestselling author known for his work on the Hugo-nominated \u003ci\u003eDungeons \u0026amp; Dragons: Art \u0026amp; Arcana\u003c\/i\u003e, the critically acclaimed \u003ci\u003eEmpire of Imagination: Gary Gygax and the Birth of Dungeons \u0026amp; Dragons\u003c\/i\u003e, and the bestselling \u003ci\u003eHeroes' Feast: The Official Dungeons \u0026amp; Dragons Cookbook\u003c\/i\u003e. Widely considered an expert on \u003ci\u003eD\u0026amp;D\u003c\/i\u003e history, Michael has spoken on the topic at a variety of venues such as Google, Pixar, Lucasfilm, top gaming conventions and book festivals, and on NPR's \u003ci\u003eAll Things Considered\u003c\/i\u003e. His books have won many honors, including being selected as a Hugo Award finalist, a national bestseller (\u003ci\u003eNew York Times\u003c\/i\u003e, \u003ci\u003eUSA Today\u003c\/i\u003e, \u003ci\u003eWall Street Journal\u003c\/i\u003e, \u003ci\u003ePublishers Weekly\u003c\/i\u003e), a Diana Jones Award nominee, a Locus Award finalist, and a GeekDad Best Book of the Year.\" \u003cp\u003e\u003c\/p\u003e\u003cb\u003eJon Peterson\u003c\/b\u003e is a widely recognized authority on the history of games. His book \u003ci\u003ePlaying at the World\u003c\/i\u003e was called the first serious history of the development of Dungeons \u0026amp; Dragons by \u003ci\u003eThe Village Voice\u003c\/i\u003e. He has contributed to many academic anthologies on games including \u003ci\u003eZones of Control \u003c\/i\u003eand\u003ci\u003e Role-Playing Game Studies\u003c\/i\u003e, as well as gaming and geek culture websites.\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 240\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1 x 9.7 x 8.6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 27, 2020\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":47582988468438,"sku":"9781984858900","price":42.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0727\/7782\/6518\/files\/UHFSdUdWeDhmV0h6cUJoSVBFbVNNQT09.webp?v=1765394535"},{"product_id":"kitchens-of-hope-immigrants-share-stories-of-resilience-and-recipes-from-home-hardcover","title":"Kitchens of Hope: Immigrants Share Stories of Resilience and Recipes from Home - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eLinda S. Svitak\u003c\/b\u003e (Author), \u003cb\u003eChristin Jaye Eaton\u003c\/b\u003e (Author), \u003cb\u003eLee Svitak Dean\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eCulinary journeys from around the globe: recipes and stories from immigrants to the United States\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e Immigrants carry more than hope as they cross oceans and traverse continents to come to the United States. They hold tightly to stories and recipes, remembrances of what they left behind. \u003ci\u003eKitchens of Hope\u003c\/i\u003e brings together these memories from contributors who hail from more than thirty countries, offering a glimpse into their kitchens and insight into their lives. This book is a celebration of people and cuisines from around the world, infused with the aromas of epazote and cardamom, the tang of fish sauce, the heat of chile peppers, and the bite of mustard greens. \u003cp\u003e\u003c\/p\u003e With tales as compelling as the brimming bowls and overflowing platters of these foods that represent home, \u003ci\u003eKitchens of Hope\u003c\/i\u003e features immigrants coming from vastly varied circumstances. Some arrived in the United States fleeing war and violence, others were seeking education and opportunity; some have called the United States home for years, and others have only recently arrived. Despite the differing situations that brought them here, the contributors all find comfort and tradition as they gather to share meals with family and friends. They are activists and entrepreneurs, parents and community leaders, and some are affiliated with the Minnesota-based nonprofit the Advocates for Human Rights, the organization that inspired the creation of this book. \u003cp\u003e\u003c\/p\u003e Structured around the contributors' personal stories of their journeys, the chapters reflect the main themes connecting them: community, resilience, opportunity, justice, hope, and celebration. In these pages, readers will find inspiration, along with more than fifty recipes, from curry, mole, biryani, and borscht, to pita, pho, sambusa, pupusas, and so much more. Welcome to the \u003ci\u003eKitchens of Hope\u003c\/i\u003e table. \u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e Linda S. Svitak served as a trial lawyer at Faegre Drinker Biddle \u0026amp; Reath for thirty-five years. She has volunteered with the Advocates for Human Rights for more than a decade. \u003c\/p\u003e\u003cp\u003e Christin Jaye Eaton has been an attorney at Faegre Drinker Biddle \u0026amp; Reath for thirty years. Her pro bono service has included cases involving immigrant status. She was introduced to the Advocates for Human Rights through its collaboration with her law firm. \u003c\/p\u003e\u003cp\u003e Lee Svitak Dean spent four decades writing about food for the \u003ci\u003eStar Tribune\u003c\/i\u003e Taste section, including twenty-six years as editor. She is coauthor of \u003ci\u003eThe Ultimate Minnesota Cookie Book, \u003c\/i\u003ealso published by the University of Minnesota Press. \u003c\/p\u003e\u003cp\u003e Loan Huynh has practiced immigration law for more than twenty years and has volunteered with the Advocates for Human Rights since 1996, currently serving on its board. She fled Vietnam in 1975 with her siblings and parents. \u003c\/p\u003e\u003cp\u003e Tom Wallace had a long, award-winning career in small-town community journalism before he arrived at the \u003ci\u003eStar Tribune\u003c\/i\u003e as a photographer and photo editor. He has received national recognition for his food photography in the newspaper's Taste section. \u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 240\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.77 x 9.24 x 8.18 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e June 17, 2025\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":47582992072918,"sku":"9781517919122","price":36.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0727\/7782\/6518\/files\/qxpqEMPi0d9781517919122.webp?v=1765394546"},{"product_id":"the-anime-chef-cookbook-75-iconic-dishes-from-your-favorite-anime-hardcover","title":"The Anime Chef Cookbook: 75 Iconic Dishes from Your Favorite Anime - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eNadine Estero\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eBring your favorite anime foods to life with 75 recipes\u003c\/b\u003e--\u003cb\u003efrom traditional Japanese favorites to inventive recreations\u003c\/b\u003e--\u003cb\u003ethat are easy to make, fun, and delicious.\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eFood plays an important role in anime, whether it is briefly shown in a slice-of-life scene or the entire plotline of an episode or even a series, and popular anime food creator Nadine Estero (@issagrill) has perfectly captured these favorite food moments. In \u003ci\u003eThe Anime Chef Cookbook\u003c\/i\u003e, she brings 75 appetizers, mains, desserts, and drinks from the screen to your table so that you can enjoy the same foods as your favorite characters, with recipes including: \u003cp\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\n\u003ci\u003eHaikyuu!!\u003c\/i\u003e steamed pork buns\u003c\/li\u003e\n\u003cli\u003e\n\u003ci\u003eFood Wars!\u003c\/i\u003e soufflé omelet\u003c\/li\u003e\n\u003cli\u003e\n\u003ci\u003eIsekai Izakaya\u003c\/i\u003e pork katsu sandwich\u003c\/li\u003e\n\u003cli\u003e\n\u003ci\u003eMy Hero Academia\u003c\/i\u003e cold soba\u003c\/li\u003e\n\u003cli\u003e\n\u003ci\u003eMarch Comes in Like a Lion\u003c\/i\u003e pampered udon\u003c\/li\u003e\n\u003cli\u003e\n\u003ci\u003eDragon Ball Z\u003c\/i\u003e meat lover's meat feast\u003c\/li\u003e\n\u003cli\u003e\n\u003ci\u003eKiki's Delivery Service\u003c\/i\u003e chocolate cake\u003c\/li\u003e\n\u003cli\u003e\n\u003ci\u003eYour Name\u003c\/i\u003e strawberry pancakes with macarons\u003c\/li\u003e\n\u003cli\u003e\n\u003ci\u003eClannad\u003c\/i\u003e starfish scones\u003c\/li\u003e\n\u003cli\u003e\n\u003ci\u003eLaid-Back Camp\u003c\/i\u003e hot buttered rum cow\u003c\/li\u003e\n\u003cli\u003eand much more!\u003c\/li\u003e\n\u003c\/ul\u003e\u003cbr\u003eAlong with the easy-to-follow recipes are stunning anime-style food illustrations and information about the exact episodes that feature the foods, allowing \u003ci\u003eThe Anime Chef\u003c\/i\u003e to immerse you in your favorite animated worlds while satisfying your appetite.\u003cbr\u003e\u003cb\u003e\u003cbr\u003eFind the perfect drink and dessert pairings for these dishes in Nadine Estero's companion book, \u003ci\u003eThe Anime Café\u003c\/i\u003e, filled with yummy anime recipes for café drinks, snacks, and sweet treats.\u003c\/b\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eNadine Estero\u003c\/b\u003e (@issagrill) knew at the young age of 6 that anime was life. She cried dramatically and begged her mother to immediately stop her piano lessons because it interfered with the airtime of her favorite anime--\u003ci\u003eDragon Ball Z\u003c\/i\u003e. Today, Nadine is a food recreationist who shows her enthusiasm and process through her popular social media accounts on platforms including YouTube and TikTok, and as the author of \u003ci\u003eThe Anime Chef Cookbook\u003c\/i\u003e. Her creations are recognized worldwide in many large entertainment websites and publications such as ScreenRant, Dexerto, GaminqDebates, SVG, Kompas, and \u003ci\u003eSpeed Maqazine\u003c\/i\u003e.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 208\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.7 x 10.2 x 8.05 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e September 06, 2022\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":47582994170070,"sku":"9781631068669","price":31.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0727\/7782\/6518\/files\/hqK3hoXl5k9781631068669.webp?v=1765394554"},{"product_id":"the-woks-of-life-recipes-to-know-and-love-from-a-chinese-american-family-a-cookbook-hardcover","title":"The Woks of Life: Recipes to Know and Love from a Chinese American Family: A Cookbook - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eBill Leung\u003c\/b\u003e (Author), \u003cb\u003eKaitlin Leung\u003c\/b\u003e (Author), \u003cb\u003eJudy Leung\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003e\u003cb\u003eJAMES BEARD AWARD NOMINEE - \u003c\/b\u003e\u003ci\u003eNEW YORK TIMES\u003c\/i\u003e AND \u003ci\u003eUSA TODAY\u003c\/i\u003e BESTSELLER - \u003ci\u003ePUBLISHERS WEEKLY\u003c\/i\u003e STARRED REVIEW - \"\u003ci\u003eThe Woks of Life\u003c\/i\u003e did something miraculous: It reconnected me to my love of Chinese food and showed me how simple it is to make my favorite dishes myself.\"--KEVIN KWAN, author of \u003ci\u003eCrazy Rich Asians\u003c\/i\u003e \u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eThe family behind the acclaimed blog The Woks of Life shares 100 of their favorite home-cooked and restaurant-style Chinese recipes in \"a very special book\" (J. Kenji López-Alt, author of \u003ci\u003eThe Food Lab\u003c\/i\u003e and \u003ci\u003eThe Wok\u003c\/i\u003e) \u003cp\u003e\u003c\/p\u003e\u003cb\u003eONE OF THE TEN BEST COOKBOOKS OF THE YEAR: \u003ci\u003eSan Francisco Chronicle, Simply Recipes\u003c\/i\u003e\u003cbr\u003eONE OF THE BEST COOKBOOKS OF THE YEAR: \u003ci\u003eThe New York Times, Food \u0026amp; Wine, \u003c\/i\u003eNPR, \u003ci\u003eSmithsonian Magazine, Delish, Epicurious\u003c\/i\u003e\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eThis is the story of a family as told through food. Judy, the mom, speaks to traditional Chinese dishes and cultural backstory. Bill, the dad, worked in his family's Chinese restaurants and will walk you through how to make a glorious Cantonese Roast Duck. 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Including 55 recipes for nourishing dishes.\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e Using research-based information about nutrition, Jenn Salib Huber guides millions of women on an integrative path to alleviate their perimenopause and menopause symptoms. Night sweats, hot flashes, brain fog, and more can be managed with foods found in your own kitchen. She lays out the key ingredients that can support women in midlife and follows it with recipes that include the five key ingredients to help them thrive: \u003cb\u003ePowerful soy and phytoestrogens, protein, calcium, omega-3 fats, and fiber.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e These ingredients are the featured players in mouthwatering recipes, such as: \u003cul\u003e\n\u003cli\u003e Ginger Squash Red Lentil Soup--good for protein and fiber \u003c\/li\u003e\n\u003cli\u003e Spinach and Mozzarella Pita Pizza--a great source of calcium \u003c\/li\u003e\n\u003cli\u003e Sweet Potato Salmon Cakes--filled with protein, calcium, and omega-3s \u003c\/li\u003e\n\u003cli\u003e No Bake Peanut Butter Chocolate Tofu Pie for dessert--for soy and phytoestrogens \u003c\/li\u003e\n\u003c\/ul\u003e \u003cbr\u003e\u003cb\u003eUsing an intuitive-eating approach, \u003ci\u003eEat to Thrive During Menopause \u003c\/i\u003eshows how nutrition for menopause health can be not only nourishing and satisfying, but healing and restorative too. \u003c\/b\u003e \u003cbr\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eJenn Salib Huber is a Canadian Registered Dietitian, Naturopath Doctor, and Intuitive Eating Counselor, and she's on a mission to help women thrive in midlife. A leading voice in the non-diet space for women in midlife, she helps women navigate the physical and emotional changes of menopause. Salib Huber connects with readers on the Midlife Feast podcast. Find her at menopausenutritionist.ca and follow her on Instagram and YouTube @menopause.nutritionist. \u003cbr\u003e\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 272\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.87 x 9.13 x 7.17 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 21, 2025\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":47583004688598,"sku":"9781523528257","price":37.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0727\/7782\/6518\/files\/UiL1Y79h4L9781523528257.webp?v=1781825509"},{"product_id":"family-thai-bringing-the-flavors-of-thailand-home-hardcover","title":"Family Thai: Bringing the Flavors of Thailand Home - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eArnold Myint\u003c\/b\u003e (Author), \u003cb\u003eKat Thompson\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003ci\u003e\u003cb\u003eThe Los Angeles Times\u003c\/b\u003e\u003c\/i\u003e\u003cb\u003e, 33 Best Cookbooks of 2025\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003ci\u003e\u003cb\u003eThe New York Times\u003c\/b\u003e\u003c\/i\u003e\u003cb\u003e, The Best Cookbooks of 2025\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eEater, Best New Cookbooks Fall 2025\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003ci\u003e\u003cb\u003eBon Appétit\u003c\/b\u003e\u003c\/i\u003e\u003cb\u003e, 14 Standout Cookbooks for Fall 2025\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003ci\u003e\u003cb\u003eThe Washington Post\u003c\/b\u003e\u003c\/i\u003e\u003cb\u003e, 14 Of Our Favorite Cookbooks of the Year\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003ci\u003e\u003cb\u003eSouthern Living\u003c\/b\u003e\u003c\/i\u003e\u003cb\u003e, The Best Southern Cookbooks of Fall 2025\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eChowhound, 21 Best Cookbooks of 2025\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eThe James Beard nominee and chef of the Thai restaurant International Market in Nashville, Arnold Myint, shares how to make the Thai food he grew up with in a gorgeous cookbook that's approachable yet packs a punch of flavor.\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003eIn \u003ci\u003eFamily Thai\u003c\/i\u003e, Arnold breaks down an often-intimidating cuisine into accessible building blocks for every home cook, beginning with pantry staples--what's fish sauce? what are the differences between soy sauces?--and moving on to teaching readers essential skills like how to steam the perfect sticky rice or how to make their own noodles if they can't find them stocked nearby.\u003c\/p\u003e\u003cp\u003eArnold also shares what he likes to cook at home and adaptations of Thai cuisine that have been inspired by his hometown of Nashville and his travels around the world. From there, he takes us into the vibrant and colorful world of Thai street food--including shumai, shrimp toast, curry puffs, and more--classic noodle dishes, his own original creations, and, of course, his mother's classic recipes.\u003c\/p\u003e\u003cp\u003eLongtime fans of International Market, who have been begging for their favorite classic recipes for years, will find them among these pages.\u003c\/p\u003e\u003cp\u003eArnold Myint grew up as a restaurant kid and was lucky enough to be surrounded by delicious Thai food. His parents, Thai and Burmese immigrants, first opened Nashville's International Market \u0026amp; Restaurant in 1975--a rarity in Tennessee, where Asian cuisine hadn't quite expanded beyond Americanized Chinese takeout. The Myints were determined to introduce Americans to the fiery, bold, and fragrant Thai flavors that had always brought them comfort, and it turned out that a taste of Thailand was exactly what Nashville needed.\u003c\/p\u003e\u003cp\u003eAlmost 45 years later, after attending culinary school in New York City and working with Jean-Georges Vongerichten, Arnold now owns and runs International Market, where he continues to serve the comforting, soul-feeding recipes of his mother while also jazzing things up with his own Thai-Southern flare. 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Myint competed on season 7 of \u003ci\u003eTop Chef\u003c\/i\u003e, as well as season 11 of \u003ci\u003eFood Network Star\u003c\/i\u003e. He has cooked in New York and Los Angeles and studied at the Institute of Culinary Education. His real training began during his childhood at International Market \u0026amp; Restaurant, his parents' Thai restaurant that opened in 1975 and remains a mainstay of Nashville's culinary scene under his leadership. He lives in Nashville.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 272\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.02 x 10.2 x 8.37 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 07, 2025\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":47583011143894,"sku":"9781419776380","price":47.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0727\/7782\/6518\/files\/l8Dk_KjBRG9781419776380.webp?v=1781830983"},{"product_id":"a-cooks-tour-global-adventures-in-extreme-cuisines-paperback","title":"A Cook's Tour: Global Adventures in Extreme Cuisines - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eAnthony Bourdain\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eFrom the star of \u003ci\u003eNo Reservations\u003c\/i\u003e, Anthony Bourdain's \u003ci\u003eNew York Times-\u003c\/i\u003ebestselling chronicle of travelling the world in search the globe's greatest culinary adventures\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003e\"\u003c\/b\u003e\u003cb\u003eBourdain shows himself to be one of the country's best food writers. His opinions are as strong as his language, and his tastes as infectious as his joy.\" -Sam Sifton, \u003ci\u003eNew York Times Book Review\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003eThe only thing \"gonzo gastronome\" and internationally bestselling author Anthony Bourdain loves as much as cooking is traveling. Inspired by the question, \"What would be the perfect meal?,\" Tony sets out on a quest for his culinary holy grail and, in the process, turns the notion of \"perfection\" inside out. From California to Cambodia, \u003ci\u003eA Cooks' Tour\u003c\/i\u003e chronicles the unpredictable adventures of America's boldest and bravest chef.\u003c\/p\u003e\u003cp\u003eFans of Bourdain will find much to love in revisiting this classic culinary and travel memoir.\u003c\/p\u003e\u003ch3\u003eFront Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eThe only thing gonzo gastronome and internationally bestselling author Anthony Bourdain loves as much as cooking is traveling. Inspired by the question, What would be the perfect meal?, Tony sets out on a quest for his culinary holy grail, and in the process turns the notion of perfection inside out. From California to Cambodia, \u003cem\u003eA Cooks' Tour\u003c\/em\u003e chronicles the unpredictable adventures of America's boldest and bravest chef.\u003c\/p\u003e--\u003cem\u003eDallas Morning News\u003c\/em\u003e\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eThe only thing \"gonzo gastronome\" and internationally bestselling author Anthony Bourdain loves as much as cooking is traveling. Inspired by the question, \"What would be the perfect meal?,\" Tony sets out on a quest for his culinary holy grail, and in the process turns the notion of \"perfection\" inside out. From California to Cambodia, \u003cem\u003eA Cooks' Tour\u003c\/em\u003e chronicles the unpredictable adventures of America's boldest and bravest chef.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 288\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.8 x 7.9 x 5.2 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e November 05, 2002\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":47583019598038,"sku":"9780060012786","price":24.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0727\/7782\/6518\/files\/7xG-9Y7nDo9780060012786.webp?v=1781175775"},{"product_id":"the-blue-food-cookbook-delicious-seafood-recipes-for-a-sustainable-future-hardcover","title":"The Blue Food Cookbook: Delicious Seafood Recipes for a Sustainable Future - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eAndrew Zimmern\u003c\/b\u003e (Author), \u003cb\u003eBarton Seaver\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003e\u003ci\u003eNPR'S HERE \u0026amp; NOW \u003c\/i\u003eRESIDENT CHEF'S FAVORITE COOKBOOKS OF 2025\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003eFeaturing a foreword from Shailene Woodley.\u003c\/p\u003e\u003cp\u003e\u003cb\u003eIn connection with the James Beard Award- and Emmy-nominated PBS docuseries \u003ci\u003eHope in the Water\u003c\/i\u003e by Andrew Zimmern (food equity and climate activist, Emmy and four-time James Beard award winner) and Barton Seaver (an expert on seafood cookery and sustainability), a sustainable seafood bible, including a guide to environmentally friendly practices for buying and cooking food from oceans, lakes, and rivers, with over 145 recipes.\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003eIs farmed or wild-caught salmon better? Is tuna being overfished? Do I have to worry about mercury poisoning? Is seafood high in protein? Is industrial aquaculture sustainable? How can I do anything to address the climate change and food security crises? Is it okay to eat raw fish? How do you shuck an oyster? Is frozen seafood good? How do you cook mackerel without it stinking up the kitchen?\u003c\/p\u003e\u003cp\u003eThe answers are clear in \u003ci\u003eThe Blue Food Cookbook\u003c\/i\u003e. In celebration of the fish, shellfish, and plants we eat from our oceans, lakes, and rivers (in other words, blue food) and in collaboration with the PBS docuseries \u003ci\u003eHope in the Water\u003c\/i\u003e, award-winning chef and TV host Andrew Zimmern and leading sustainable seafood expert and educator Barton Seaver present a seafood bible looking at blue food from water to plate: a tangible, delicious cookbook for how to best buy, prepare, and cook from our oceans and waterways sustainably.\u003c\/p\u003e\u003cp\u003eWith a comprehensive guide to culinary categories of fish, how to best set up your kitchen, what you should have in your pantry, different cooking techniques, and more than 145 delicious recipes, this first-of-its-kind cookbook is all you need to cook seafood confidently and responsibly. Recipes span from humble meals to impressive fare for entertaining, from traditional dishes to creative takes--even desserts (trust!)--inspired by flavors from Zimmern's and Barton's travel around the world, restaurant experience, and their home kitchens, for blue food of all kinds, including tinned fish, shellfish, fillet fish, seaweed, and beyond: \u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eButternut Squash and Mussel Soup\u003c\/li\u003e\n\u003cli\u003eFish and Chips, but Make It Salad\u003c\/li\u003e\n\u003cli\u003eSeafood Pot Pie\u003c\/li\u003e\n\u003cli\u003eHalibut with Green Goddess Dressing\u003c\/li\u003e\n\u003cli\u003eTuna Noodle Casserole\u003c\/li\u003e\n\u003cli\u003eNashville Hot-Inspired Catfish\u003c\/li\u003e\n\u003cli\u003eMiso Broiled Carp\u003c\/li\u003e\n\u003cli\u003eSockeye Salmon Enchiladas\u003c\/li\u003e\n\u003cli\u003eVietnamese Caramelized Shrimp\u003c\/li\u003e\n\u003cli\u003eChocolate Chip Kelp Brownies\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eA lusciously photographed and beautifully illustrated tome, \u003ci\u003eThe Blue Food Cookbook \u003c\/i\u003eis a definitive must-have for every home cook looking to enjoy delicious, nutritious seafood more sustainably.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 400\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.2 x 9.9 x 8.3 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 28, 2025\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":47583024513238,"sku":"9780063379770","price":52.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0727\/7782\/6518\/files\/hKsDwf1MG79780063379770.webp?v=1781823255"},{"product_id":"solid-starts-for-babies-how-to-introduce-solid-food-and-raise-a-happy-eater-hardcover","title":"Solid Starts for Babies: How to Introduce Solid Food and Raise a Happy Eater - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eSolid Starts\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eThe definitive guide to introducing real food to babies--from the board-certified pediatric feeding pros trusted by millions of parents around the world.\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eLed by a multidisciplinary team of licensed pediatric feeding professionals, Solid Starts has emerged as the go-to resource for modern families searching for a research-based approach to solid food introduction to babies. In their debut book, they debunk the myth that \"baby food\" is necessary and show how, from the moment that baby is ready to begin the transition from breast or bottle to solid food, baby can enjoy almost any food--the same food that you want to eat--with some basic safety modifications. In this book, they share: \u003cp\u003e\u003c\/p\u003e- How to cultivate curiosity, build trust at the table, and get out of the way at mealtime so babies can do what they were born to do: eat.\u003cbr\u003e- How the early introduction to many flavors and textures before age one builds baby's palate and familiarity with food before the opinionated toddler years.\u003cbr\u003e- Why food need not be pureed and why six-month-old babies are developmentally capable of eating real food.\u003cbr\u003e- Why allowing baby to grab, hold, and eat food on their own maximizes sensory motor learning, fosters problem-solving skills, and can actually decrease the risk of choking.\u003cbr\u003e- The nutritional, developmental, and psychological benefits to sharing the same food that you like to eat with baby.\u003cbr\u003e- Techniques and guidance for sharing family meals with baby during each development window, from four months of age through early toddlerhood.\u003cbr\u003e- The latest evidence on choking, safety, food allergens, nutrition, food shapes and sizes, and how recommendations are rapidly changing.\u003cbr\u003e\u003cb\u003e \u003c\/b\u003e\u003cbr\u003eWith practical, research-backed strategies, \u003ci\u003eSolid Starts for Babies\u003c\/i\u003e helps parents nurture confidence and sets up families for mealtime joy.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eSolid Starts\u003c\/b\u003e is a multidisciplinary group of experienced pediatric healthcare professionals who are also parents. Together they offer combined decades of professional experience building bridges between the latest pediatric research and the daily needs of children and their caregivers. Their book team includes pediatric gastroenterologist \u003cb\u003eDr. Rachel Ruiz\u003c\/b\u003e, pediatric allergist and immunologist \u003cb\u003eDr. Sakina Bajowala\u003c\/b\u003e, pediatric occupational therapists and infant feeding and swallowing specialists \u003cb\u003eKary Rappaport \u003c\/b\u003eand \u003cb\u003eKimberly Grenawitzke\u003c\/b\u003e, board-certified pediatric dietitian and nutritionist \u003cb\u003eVenus S. Kalami\u003c\/b\u003e, and\u003cb\u003e Solid Starts \u003c\/b\u003efounder \u003cb\u003eJenny Best\u003c\/b\u003e.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 384\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.28 x 9.32 x 6.39 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e April 01, 2025\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":47583031066838,"sku":"9780593735411","price":37.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0727\/7782\/6518\/files\/kZrdb0akxb9780593735411.webp?v=1765394665"},{"product_id":"the-sioux-chefs-indigenous-kitchen-hardcover","title":"The Sioux Chef's Indigenous Kitchen - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eSean Sherman\u003c\/b\u003e (Author), \u003cb\u003eBeth Dooley\u003c\/b\u003e (Contribution by)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003e2018 James Beard Award Winner: Best American Cookbook \u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e Named one of the Best Cookbooks of 2017 by NPR, \u003ci\u003eThe Village Voice, Smithsonian \u003c\/i\u003eMagazine, UPROXX, \u003ci\u003eNew York Magazine, \u003c\/i\u003e\u003ci\u003eSan Francisco Chronicle\u003c\/i\u003e, \u003ci\u003eMpls. St. Paul\u003c\/i\u003e\u003ci\u003eMagazine\u003c\/i\u003e and others \u003cp\u003e\u003c\/p\u003e Here is real food--our indigenous American fruits and vegetables, the wild and foraged ingredients, game and fish. Locally sourced, seasonal, \"clean\" ingredients and nose-to-tail cooking are nothing new to Sean Sherman, the Oglala Lakota chef and founder of The Sioux Chef. In his breakout book, \u003ci\u003eThe Sioux Chef's Indigenous Kitchen\u003c\/i\u003e, Sherman shares his approach to creating boldly seasoned foods that are vibrant, healthful, at once elegant and easy. \u003cp\u003eSherman dispels outdated notions of Native American fare--no fry bread or Indian tacos here--and no European staples such as wheat flour, dairy products, sugar, and domestic pork and beef. 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Contemporary and authentic, his dishes feature cedar braised bison, griddled wild rice cakes, amaranth crackers with smoked white bean paste, three sisters salad, deviled duck eggs, smoked turkey soup, dried meats, roasted corn sorbet, and hazelnut-maple bites.\u003c\/p\u003e\u003cp\u003e\u003ci\u003eThe Sioux Chef's Indigenous Kitchen\u003c\/i\u003e is a rich education and a delectable introduction to modern indigenous cuisine of the Dakota and Minnesota territories, with a vision and approach to food that travels well beyond those borders.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eChef Sean Sherman was born in Pine Ridge, South Dakota, and has been cooking in Minnesota, South Dakota, and Montana for the past twenty-seven years. He works as a caterer and food educator across the country through his business The Sioux Chef, based in South Minneapolis. He has earned plaudits and profiles in such venues as \u003ci\u003eNational Public Radio\u003c\/i\u003e, \u003ci\u003eGuardian UK\u003c\/i\u003e, \u003ci\u003eSaveur\u003c\/i\u003e, and the \u003ci\u003eNew York Times\u003c\/i\u003e. \u003c\/p\u003e\u003cp\u003eBeth Dooley is author of many award-winning cookbooks, including \u003ci\u003eSavory Sweet: Simple Preserves from a Northern Kitchen\u003c\/i\u003e, \u003ci\u003eMinnesota's Bounty: The Farmers Market Cookbook\u003c\/i\u003e, and \u003ci\u003eThe Birchwood Cafe Cookbook\u003c\/i\u003e, all published by the University of Minnesota Press. 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Sandor Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide a reader through their first experience making sauerkraut or yogurt, and in-depth enough to provide greater understanding and insight for experienced practitioners.\u003c\/p\u003e \u003cp\u003eWhile Katz expertly contextualizes fermentation in terms of biological and cultural evolution, health and nutrition, and even economics, this is primarily a compendium of practical information--how the processes work; parameters for safety; techniques for effective preservation; troubleshooting; and more.\u003c\/p\u003e \u003cp\u003eWith two-color illustrations and extended resources, this book provides essential wisdom for cooks, homesteaders, farmers, gleaners, foragers, and food lovers of any kind who want to develop a deeper understanding and appreciation for arguably the oldest form of food preservation, and part of the roots of culture itself.\u003c\/p\u003e \u003cp\u003eReaders will find detailed information on fermenting vegetables; sugars into alcohol (meads, wines, and ciders); sour tonic beverages; milk; grains and starchy tubers; beers (and other grain-based alcoholic beverages); beans; seeds; nuts; fish; meat; and eggs, as well as growing mold cultures, using fermentation in agriculture, art, and energy production, and considerations for commercial enterprises. Sandor Katz has introduced what will undoubtedly remain a classic in food literature, and is the first--and only--of its kind.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eSandor Ellix Katz is a fermentation revivalist. A self-taught experimentalist who lives in rural Tennessee, his explorations in fermentation developed out of overlapping interests in cooking, nutrition, and gardening. He is the author of \u003cem\u003eWild Fermentation\u003c\/em\u003e and \u003cem\u003eThe Art of Fermentation\u003c\/em\u003e, which was a \u003cem\u003eNew York Times\u003c\/em\u003e bestseller and won a James Beard Foundation award in 2013--as well as the forthcoming \u003cem\u003eFermentation as Metaphor\u003c\/em\u003e (October 2020). The hundreds of fermentation workshops he has taught around the world have helped catalyze a broad revival of the fermentation arts. \u003cem\u003eThe New York Times\u003c\/em\u003e calls Sandor \"one of the unlikely rock stars of the American food scene.\" For more information, check out his website www.wildfermentation.com.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 528\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.6 x 9.6 x 7.4 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e May 14, 2012\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eAward:\u003c\/strong\u003e Books for a Better Life (2012)\u003c\/div\u003e\n                \u003cdiv\u003e\n\u003cstrong\u003eAward:\u003c\/strong\u003e IACP Crystal Whisk Award (2013)\u003c\/div\u003e\n                \u003cdiv\u003e\n\u003cstrong\u003eAward:\u003c\/strong\u003e James Beard Foundation Book Awards (2013)\u003c\/div\u003e\n                ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":47583049154774,"sku":"9781603582865","price":46.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0727\/7782\/6518\/files\/Tl1D-PsDCA9781603582865.webp?v=1765394720"},{"product_id":"american-soul-the-black-history-of-food-in-the-united-states-including-40-recipes-hardcover","title":"American Soul: The Black History of Food in the United States - Including 40 Recipes - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eAnela Malik\u003c\/b\u003e (Author), \u003cb\u003eRenae Wilson\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eDelve into foodways of the United States, including testimonies from more than 30 Black chefs, restaurateurs, historians and luminaries, as well as 40 historically-rooted recipes. \u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eEqual parts historical exploration and cookbook, this rich narrative reveals the rich and indelible contributions of the Black diaspora in shaping the footprint of American cuisine. \u003cp\u003e\u003c\/p\u003eThis illuminating narrative from Anela Malik, the voice behind the popular \u003ci\u003eFeed the Malik\u003c\/i\u003e, tracks the development of American cuisine from the days of the trans-Atlantic slave trade to modern history. This captivating journey through the culinary history of the United States includes \u003cp\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eDeep-rooted history\u003c\/b\u003e from crop migration from West Africa to the chitlin' circuit of the Civil Rights Movement to the modern-day fried chicken sandwich craze. \u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eVoices in food\u003c\/b\u003e, with reflections and profiles of more than 30 Black chefs and culinary luminaries including Jessica B. Harris, Cheryl Day, and BJ Dennis. \u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eIllustrated maps and more than 150 photographs \u003c\/b\u003eillustrating the country's rich culinary past, regional foodways, historical rice growing regions, barbecue trends, and more\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eAnd 40 recipes\u003c\/b\u003e from southern skillet cornbread and macaroni and cheese to jerk pork lumpia and blackberry cobbler. \u003c\/li\u003e\n\u003c\/ul\u003e\u003cbr\u003eWith nuance and empathy, Anela reveals the unrecognized Black roots of some of the most iconic American food traditions and provides a deeper understanding of the profound yet hidden contributions of the Black community to American cuisine.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eAnela Malik is an award-winning influencer, videographer, host, and writer who focuses on embracing nuance, imperfection, and joy on her platform Feed The Malik. Anela's work explores topics ranging from the role of food in our lives and relationships to cultural expectations related to dining and travel to, with a particular emphasis on the Black diaspora, Black-owned businesses, and Black stories. Anela is also a curious traveler, perpetual language student, awkward dancer, and curse word connoisseur.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 320\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.04 x 11.04 x 9.4 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e September 09, 2025\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":47583053775062,"sku":"9781426222405","price":47.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0727\/7782\/6518\/files\/WLgpnXWAnF9781426222405.webp?v=1781842418"},{"product_id":"feeding-littles-lunches-75-no-stress-lunches-everyone-will-love-meal-planning-for-kids-paperback","title":"Feeding Littles Lunches: 75+ No-Stress Lunches Everyone Will Love: Meal Planning for Kids - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eMegan McNamee\u003c\/b\u003e (Author), \u003cb\u003eJudy Delaware\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003e75+ simple and delicious ideas for packed school lunches and snacks for kids of all ages, from the \u003ci\u003eNew York Times\u003c\/i\u003e bestselling authors of \u003ci\u003eFeeding Littles and Beyond.\u003c\/i\u003e\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eIn a lunch packing rut? Megan McNamee and Judy Delaware, the founders of Feeding Littles, are here to help with the ultimate lunch box resource. \u003ci\u003eFeeding Littles Lunches\u003c\/i\u003e is complete with 75+ lunches that are quick to assemble, safe and easy for kids of all ages to eat, and balanced in nutrients for growth, learning and play. Each lunch idea is easily modified for nine of the most common allergens and includes tips for picky eaters, plus vegetarian swaps and \"I Can't Even\" tips to make lunch packing even easier. \u003ci\u003eFeeding Littles Lunches\u003c\/i\u003e is not a recipe book because, let's face it, most parents don't want to spend hours packing lunches. Rather, it's an \u003ci\u003einspo book\u003c\/i\u003e with a full-page photo for every lunch, meant to be used with your child as a visual reminder for delicious and easy new ideas that you can assemble from simple ingredients. \u003cp\u003e\u003c\/p\u003e\u003ci\u003eFeeding Littles Lunches \u003c\/i\u003ealso includes a lunch packing formula to help you plan your own lunches, grocery lists, tips for dealing with cafeteria and school settings, picky eating, food safety, and more! With creative and approachable lunches like \u003cb\u003eChicken Salad with Mini Brioche Toasts, Sun Butter Banana Roll-Up \"Sushi-Style,\" Build-Your-Own Naan Pizza, Leftover Burger Mini Sliders, Pesto Turkey Wrap Rounds, \u003c\/b\u003e and more, you'll bring joy back to lunchtime.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eMegan McNamee\u003c\/b\u003e and \u003cb\u003eJudy Delaware \u003c\/b\u003eare the founders of Feeding Littles and the \u003ci\u003eNew York Times\u003c\/i\u003e bestselling co-authors of \u003ci\u003eFeeding Littles and Beyond.\u003c\/i\u003e McNamee is a registered dietitian nutritionist who specializes in maternal\/child nutrition, disordered eating prevention, and food sensitivities. Delaware is an occupational therapist who helps children with medical, developmental, and sensory issues learn to eat a wider variety of foods.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 240\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.7 x 10.3 x 8.1 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e August 27, 2024\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":47583058002134,"sku":"9780593797457","price":33.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0727\/7782\/6518\/files\/ILqW86GxtZ9780593797457.webp?v=1765394744"},{"product_id":"the-official-stardew-valley-cookbook-hardcover","title":"The Official Stardew Valley Cookbook - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eConcernedape\u003c\/b\u003e (Author), \u003cb\u003eRyan Novak\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eThe first official cookbook from the immensely popular \u003ci\u003eStardew Valley, \u003c\/i\u003efeaturing more than 50 delightful recipes straight out of the video game.\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ci\u003e\"Hungry? Thirsty? I've got just the thing!\"--Gus\u003c\/i\u003e \u003cp\u003e\u003c\/p\u003eWelcome to Stardew Valley, where each season brings a new crop of bountiful food to make for friends and family. From farm staples like veggies, fruit, milk, and eggs to foraged mushrooms and berries to fresh fish, there's always something delicious to put on the table. These 50 recipes are based on in-game meals and food, allowing you to cook and eat all your home-grown and fresh-caught ingredients in real life. \u003ci\u003eThe Official Stardew Valley Cookbook\u003c\/i\u003e is organized by season and has recipes from your favorite characters, including the Queen of Sauce and Gus at the Stardrop Saloon. Written in collaboration with independent game creator ConcernedApe and packed with original illustrations and food photography, \u003ci\u003eThe Official Stardew Valley Cookbook\u003c\/i\u003e helps you bring the Valley's incredible flavors to the dinner table, giving you the energy \u003ci\u003eto take on the world.\u003c\/i\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eEric \"ConcernedApe\" Barone\u003c\/b\u003e is a video game developer, video game designer, artist, composer, and musician best known for being the sole creator and programmer behind the smash hit \u003ci\u003eStardew Valley\u003c\/i\u003e. He is hard at work on his next video game, \u003ci\u003eHaunted Chocolatier.\u003c\/i\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eBorn and raised in Canton, Ohio, \u003cb\u003eRyan Novak \u003c\/b\u003ehas been a gamer almost since he learned to walk, having cut his teeth on an Atari 2600 joystick. His writing credits include the \u003ci\u003eStardew Valley Guidebook \u003c\/i\u003eand the \u003ci\u003eHollow Knight Wanderer's Journal\u003c\/i\u003e; he has also contributed to many other video game-related books as an editor, producer, or whatever the situation calls for. He still lives in northeast Ohio with his partner, Kari Fry, along with several dozen plush cats (which are far easier and cheaper to take care of than real cats).\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 192\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.8 x 9.2 x 7.6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e May 14, 2024\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":47583073304790,"sku":"9781984862051","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0727\/7782\/6518\/files\/eu3z6VYXlO9781984862051.webp?v=1765394793"},{"product_id":"the-food-lab-better-home-cooking-through-science-hardcover","title":"The Food Lab: Better Home Cooking Through Science - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eJ. Kenji López-Alt\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eEver wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)--and use a foolproof method that works every time?\u003c\/p\u003e\u003cp\u003eAs Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In \u003cem\u003eThe Food Lab\u003c\/em\u003e, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don't work that well, and home cooks can achieve far better results using new--but simple--techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 960\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.8 x 10.8 x 8.8 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e September 21, 2015\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":47583078121686,"sku":"9780393081084","price":56.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0727\/7782\/6518\/files\/TNIdLdZZau9780393081084.webp?v=1781202411"},{"product_id":"boustany-a-celebration-of-vegetables-from-my-palestine-a-cookbook-hardcover","title":"Boustany: A Celebration of Vegetables from My Palestine [A Cookbook] - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eSami Tamimi\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eCelebrate the diverse cuisine of Palestine with more than 100 plant-based and vegetarian recipes for festive meals, breads, desserts, and more, from the award-winning co-author of \u003ci\u003eJerusalem, Falastin \u003c\/i\u003eand co-founder of Ottolenghi.\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003e\"With recipes rooted in nostalgia and memory, Sami Tamimi brings his heritage to life, plate by plate.\"--Andy Baraghani, James Beard award-winning author of \u003ci\u003eThe Cook You Want to Be\u003c\/i\u003e\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003eA \u003ci\u003eNEW YORK TIMES\u003c\/i\u003e AND \u003ci\u003eBON APPÉTIT\u003c\/i\u003e BEST COOKBOOK OF THE YEAR\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eThe first solo cookbook from Ottolenghi co-founder Sami Tamimi, \u003ci\u003eBoustany\u003c\/i\u003e is anhomage to Palestinian food and culture. \"Boustany\" translates from Arabic as \"my garden,\" which reflects Sami's signature style and approach to food: colorful and simple vegetable- and grain-led dishes. Bold, inspiring and ever-evolving, \u003ci\u003eBoustany\u003c\/i\u003e picks up where \u003ci\u003eFalastin\u003c\/i\u003e left off, with flavor-packed vegetable-based dishes, including pantry items, midweek easy meals and special to-be-shared dishes. It's an approach that's strongly present in Palestinian cuisine, from building your mooneh, or pantry, by preserving seasonal vegetables and herbs to lining the dinner table with a variety of salads and condiments reflective of a love for fresh and vibrant food. \u003cp\u003e\u003c\/p\u003eThis is how Sami grew up eating--platters of eggplant and chickpeas with a spicy green lemon sauce and fragrant lentil fatteh that always tasted better the next day. These are the 100 vegan and vegetarian dishes he has known, loved, cooked, and shared with friends, including: \u003cp\u003e\u003c\/p\u003e\u003cb\u003e- Braised eggs with pita bread, tomatoes \u0026amp; za'atar\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e- Smoky chickpeas with cilantro tahini\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e- Crushed butter beans with orange, makdous \u0026amp; mint\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e- Fried halloumi with purslane salad\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e- Couscous fritters with preserved lemon yogurt\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e- Jerusalem sesame bread \u003c\/b\u003e\u003cbr\u003e\u003cb\u003e- Fenugreek \u0026amp; onion buns\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e- Pan-baked tahini, halva \u0026amp; coffee brownie\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e- Labneh \u0026amp; pomegranate ice cream \u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003ci\u003eBoustany \u003c\/i\u003eis filled with vibrant and lively photographs of everyday meals that invite you into Sami's home. With recipes for breads, dinner parties, fermenting your own vegetables, and more, Sami shares the cultural fabric of Palestine through his eyes.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eSami Tamimi\u003c\/b\u003e was born and raised in Jerusalem and immersed in food since childhood. He started his career at 17 as commis-chef in a Jerusalem hotel and gained expertise by working his way up, through a variety of restaurants, mastering diverse culinary traditions along the way, to become head chef of Lilith, one of the top restaurants in Tel Aviv in the 1990s. In 2002, he partnered with Noam Bar and Yotam Ottolenghi to set up Ottolenghi in Notting Hill. The company now has seven delis and two restaurants, NOPI and ROVI, all in London. As the executive head chef, Sami was involved in developing and nurturing young kitchen talents and creating new dishes and innovative menus. Sami and Yotam have written two critically acclaimed cookbooks, \u003ci\u003eOttolenghi: The Cookbook\u003c\/i\u003e and \u003ci\u003eJerusalem: A Cookbook\u003c\/i\u003e. Sami's third cookbook \u003ci\u003eFalastin \u003c\/i\u003eis co-authored with Tara Wigley and is a winner of the Fortnum \u0026amp; Mason Cookery Book of the Year, a James Beard Award nominee, an IACP Award winner and longlisted for The Art of Eating Prize. 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From refreshing classics to rich sauces, this collection of over seventy salsas and twenty-four easy meals is a fun-loving introduction to the joy of Mexican cooking.\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eChips, salsa, happiness. We know that essential truth. But after over 500 years of salsa history, there's so much more to discover about this staple dish, one that cooks today can customize and riff on freely. Salsa can be an irresistible dip, yes, or a flavorful condiment, or it can be the basis for iconic Mexican meals--not to mention a savior for grilled cheese, burgers, rotisserie chicken, or platters of roasted vegetables. \u003cp\u003e\u003c\/p\u003eRick takes us deep into the world of traditional and modern salsas, where a playful pico de gallo with tomatoes, avocados, and chipotles is chopped up in a few minutes or where you might blend roasted peanuts with caramelized onions and toasted chiles for a nutty-savory spicy sauce. You'll find smashed salsas, like \u003cb\u003eLa Tatemada Cremosa\u003c\/b\u003e (charred tomato, chipotle in adobo, and crema), chopped salsas, such as \u003cb\u003eXnipec\u003c\/b\u003e (tomato, habanero, and sour orange), as well as cooked salsas, like \u003cb\u003ePipi?n Verde\u003c\/b\u003e (pepitas, peanuts, and tomatillo) and specials like \u003cb\u003eSalsa Macha\u003c\/b\u003e (peanuts, guiajillo, and chile de ?rbol) and \u003cb\u003eAioli Rojo\u003c\/b\u003e (morita, guajillo, garlic, and lime). Turn these incredibly delicious salsas into easy meals like Chilaquiles, Enchiladas Gratinadas, Puffy Tacos, or Pozole Verde con Pollo. \u003cp\u003e\u003c\/p\u003eWith over seventy salsa recipes and twenty-four easy meals that offer endless variation, \u003ci\u003eSalsa Daddy\u003c\/i\u003e shows you how salsa can catapult joy into your cooking and become the heart of every table. Like Rick, you'll learn that salsa isn't a condiment--it's a lifestyle.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eRick Martinez\u003c\/b\u003e is a celebrated Mexican American cookbook author, New York Times bestseller, recipe developer, and food personality.  His debut book, Mi Cocina: Recipes and Rapture from My Kitchen in Mexico is a James Beard Award-winner, IACP Cookbook of the Year, IACP Best International Cookbook, and New York Times bestseller and serves as a transporting tribute to his family's homeland of Mexico and a personal exploration of Rick's self-identity as a third-generation Mexican American.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 288\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1 x 10.1 x 7.3 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e April 29, 2025\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":47583089819862,"sku":"9780593798935","price":39.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0727\/7782\/6518\/files\/G_S_91NBID9780593798935.webp?v=1765394841"},{"product_id":"cocktails-for-the-apocalypse-celebratory-libations-for-the-end-of-the-world-paperback","title":"Cocktails for the Apocalypse: Celebratory Libations for the End of the World - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eJennifer McCartney\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eThe oceans are burning. The deserts are flooding. UFOs are real, according to Congress. There's also the threat of nuclear war, regular war, and we're in the midst of the sixth mass extinction. What better moment than now to take a big, long celebratory drink? We did it! We ruined everything! Don't stress--\u003cem\u003eCocktails for the Apocalypse\u003c\/em\u003e contains the secrets to survival in unprecedented times. These new (and classic) cocktails from best-selling author Jennifer McCartney will help readers remember to enjoy what we've got and laugh when we need to. Recipes include the Martian Martini, to welcome our new overlords; the Virtual Cosmo, since remote work is the new hell reality; and the Nuclear Sunrise, so you get plenty of tequila to enjoy while soaking up the radiation poisoning. No matter the occasion, there's an easy-to-make cocktail here for you and yours.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 128\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.64 x 7.57 x 5.76 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e November 18, 2025\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":47583104729302,"sku":"9781682689394","price":25.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0727\/7782\/6518\/files\/okKXt9cdBy9781682689394.webp?v=1781813247"},{"product_id":"the-i-dont-want-to-cook-book-100-tasty-healthy-low-prep-recipes-for-when-you-just-dont-want-to-cook-hardcover","title":"The I Don't Want to Cook Book: 100 Tasty, Healthy, Low-Prep Recipes for When You Just Don't Want to Cook - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eAlyssa Brantley\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eGet away with the bare minimum while still getting food on the table with these 100 quick and easy recipes that require minimal prep, little-to-no planning, and zero extra trips to the grocery store.\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eDon't feel like cooking? Or maybe you don't know what you want to eat. Deciding a meal can be a tough decision at the best of times...but on those days you simply don't feel like cooking, making a nutritious and tasty meal can be a daunting task. Whether you're feeling tired after a long day or are sick of meal planning and endless trips to the grocery store or just can't bring yourself to turn on the oven \u003ci\u003eThe \"I Don't Want to Cook\" Book\u003c\/i\u003e is here to help! \u003cp\u003e\u003c\/p\u003eFeaturing 100 delicious recipes, this cookbook is your guide to the quickest and easiest meals that don't sacrifice flavor. Each recipe requires no more than fifteen minutes of meal prep to keep your time in the kitchen at an all-time low. You'll learn tips and tricks to make speedy meals, like making sure you're using your kitchen tools to the fullest and finding ways to incorporate ingredients you already have at home, as well as minimizing any clean-up after the meal. Recipes include: \u003cbr\u003e -Fried Egg and Greens Breakfast Sandwich\u003cbr\u003e -Dill Pickle Tuna Melts on Rye Bread\u003cbr\u003e -Shrimp and Andouille Sausage Boil with Corn and Red Potatoes\u003cbr\u003e -Maple Vanilla Microwave Mug Cake \u003cp\u003e\u003c\/p\u003eFor those times when you just don't feel like cooking, \u003ci\u003eThe \"I Don't Want to Cook\" Book\u003c\/i\u003e is your guide to quick, easy, and flavorful meals.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eAlyssa Brantley's cooking philosophy is whole food, half the time. Just because you're busy, it doesn't mean you shouldn't eat great! The creator of the popular food blog EverydayMaven.com, Alyssa focuses on seasonal, whole food recipes that are packed with flavor but made in minutes with easy shortcuts. 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From preparing food to enjoying a meal, it's important to honor the process of making a dish, to appreciate each individual ingredient, and to make magic from the recipes you already know and love. First, dive into the world of kitchen magic and spellwork; then go back to the basics to learn the magical properties, qualities, and symbolism of 100 essential everyday ingredients so that you can learn to add a little magic to every meal. You'll learn: \u003cbr\u003e -That chocolate (especially the rich, dark variety!) is associated with love\u003cbr\u003e -That snacking on figs can spark creativity and even help you earn money from your creative endeavors\u003cbr\u003e -That you should choose your squash wisely for different shapes, colors, and even growing seasons are associated with different outcomes\u003cbr\u003e -That onions can be used to ward off evil spirits and negative energies and can protect your home\u003cbr\u003e -And much more! \u003cp\u003e\u003c\/p\u003eTransform your favorite recipes into magical spells, use different ingredients to maximum advantage, and enhance your kitchen witchery with the help of \u003ci\u003eThe Kitchen Witch.\u003c\/i\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eSkye Alexander is the award-winning author of more than thirty fiction and nonfiction books, including \u003ci\u003eYour Goddess Year, \u003c\/i\u003e\u003ci\u003eThe Only Tarot Book You'll Ever Need\u003c\/i\u003e, \u003ci\u003eThe Modern Guide to Witchcraft\u003c\/i\u003e, \u003ci\u003eThe Modern Witchcraft Spell Book\u003c\/i\u003e, \u003ci\u003eThe Modern Witchcraft Grimoire\u003c\/i\u003e, \u003ci\u003eThe Modern Witchcraft Book of Tarot\u003c\/i\u003e, and \u003ci\u003eThe Modern Witchcraft Book of Love Spells\u003c\/i\u003e. Her stories have been published in anthologies internationally, and her work has been translated into more than a dozen languages. The Discovery Channel featured her in the TV special, \u003ci\u003eSecret Stonehenge\u003c\/i\u003e, doing a ritual at Stonehenge. She divides her time between Texas and Massachusetts. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eArin Murphy-Hiscock is the author of \u003ci\u003eThe Green Witch's Grimoire\u003c\/i\u003e, \u003ci\u003eSpellcrafting\u003c\/i\u003e, \u003ci\u003eThe Pregnant Goddess\u003c\/i\u003e, \u003ci\u003e Wicca\u003c\/i\u003e, \u003ci\u003eThe Green Witch\u003c\/i\u003e, \u003ci\u003eThe Way of the Hedge Witch\u003c\/i\u003e, \u003ci\u003eHouse Witch\u003c\/i\u003e, \u003ci\u003e The Witch's Book of Self-Care\u003c\/i\u003e, \u003ci\u003e Pagan Pregnancy\u003c\/i\u003e, \u003ci\u003eSolitary Wicca for Life\u003c\/i\u003e, and \u003ci\u003eThe Hidden Meaning of Birds--A Spiritual Field Guide\u003c\/i\u003e. She has been active in the field of alternative spirituality for over twenty years and lives in Montreal, Canada.\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 288\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1 x 7.6 x 5.5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e July 11, 2023\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":47583108497622,"sku":"9781507220887","price":24.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0727\/7782\/6518\/files\/v01K9MJFXh9781507220887.webp?v=1781280543"},{"product_id":"brew-this-book-make-coffee-shop-lattes-cold-brews-frappes-and-more-at-home-for-a-fraction-of-the-price-hardcover","title":"Brew This Book: Make Coffee Shop Lattes, Cold Brews, Frappes and More at Home for a Fraction of the Price - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eAsia Lui Chapa\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eDitch Overpriced Coffee\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eMake Your Favorite Drinks for Less\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eWith this cozy collection of recipes, you'll learn to brew luxurious café drinks at home and save tons on your daily caffeine expense. Asia Lui Chapa, author of The Home Café, shows you how to make everything from sweet, velvety lattes to inspired iced coffee creations for as little as 50 cents a cup. Using any beans, brew setups and ingredients you have on hand, you'll recreate the warm flavors and rich aromas of your favorite coffee shop in drinks like: \u003cp\u003e\u003c\/p\u003e- Caramel Cardamom Coffee\u003cbr\u003e- Brown Sugar Flat White\u003cbr\u003e- Vanilla Pistachio Latte\u003cbr\u003e- Matcha Sweet Cream Iced Coffee\u003cbr\u003e- Five Spice Cafecito de Olla\u003cbr\u003e- Honey Espresso Con Panna\u003cbr\u003e- Brown Sugar Coconut Shakerato \u003cp\u003e\u003c\/p\u003eGet ready to slash your coffee budget in half and sip on a better, tastier mug each morning. It's time to brew this book!\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eAsia Lui Chapa is the best-selling author of \u003ci\u003eThe Home Café\u003c\/i\u003e. Her popular Instagram AC Home Café is a leading voice in home coffee culture. Asia has collaborated with brands such as STōK(R), Canada Dry(R), Peet's CoffeeTM and others. She lives in Las Vegas, Nevada.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 192\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.67 x 8.49 x 5.82 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e September 09, 2025\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":47583119048918,"sku":"9798890033208","price":32.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0727\/7782\/6518\/files\/KGCKmP5ACn9798890033208.webp?v=1781842419"},{"product_id":"bake-it-gluten-free-100-recipes-for-classic-treats-hardcover","title":"Bake It Gluten Free: 100 Recipes for Classic Treats - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eDana Pollack\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eFounder of the cult favorite Dana's Bakery shows how to make 90 of your favorite desserts deliciously gluten free.\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e In \u003ci\u003eBake It Gluten Free, \u003c\/i\u003eDana Pollack's first completely gluten-free baking book, Dana takes classic recipes and transforms them into gluten-free versions that don't sacrifice any of the flavor of the original. Baking a cake for a birthday party? Try Dana's \u003cb\u003eConfetti Birthday Cake \u003c\/b\u003erecipe. If you're having a busy week, make \u003cb\u003eRainbow Chip Granola Bars \u003c\/b\u003eso you have something in your back pocket when you need it. Make \u003cb\u003eBabka French Toast\u003c\/b\u003e or \u003cb\u003eMonkey Bread \u003c\/b\u003eif you get a sweet tooth in the mornings, or \u003cb\u003eStrawberry Shortcake Cookies \u003c\/b\u003efor a cookie version of this pretty cake. \u003cp\u003e\u003c\/p\u003e In addition to recipes for every kind of dessert you could dream up, Dana includes detailed information on technique and ingredient substitutions, ensuring that whatever you choose to bake, you can bake it gluten free.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eTrained pastry chef \u003cb\u003eDana Pollack\u003c\/b\u003e is the creative force behind Dana's Bakery. Studying fine baking and the pastry arts at New York City's Institute of Culinary Education (ICE), Dana was drawn to French macarons for their beauty and distinct texture. Surprised by the lack of variety, in flavors she began pairing these traditional French treasures with desserts she grew up eating. She and her DIY Macaron Making Kits have appeared on QVC. In 2017 Dana won EY's Entrepreneur of the Year award in the Emerging Business Category. She lives in New York, NY.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 240\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.95 x 10.19 x 8.31 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 21, 2025\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":47583120392406,"sku":"9781454956563","price":42.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0727\/7782\/6518\/files\/fB9F6wdQGD9781454956563.webp?v=1781825903"},{"product_id":"japanese-cooking-with-kids-50-kid-tested-recipes-to-make-together-hardcover","title":"Japanese Cooking with Kids: 50 Kid-Tested Recipes to Make Together! - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eDebra Samuels\u003c\/b\u003e (Author), \u003cb\u003eMayumi Uejima-Carr\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003e\u003ci\u003e2025 Gourmand Cookbook Award Winner! -- Children: Asia \u0026amp; Family Cookbooks\u003c\/i\u003e\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003eKid-friendly Japanese meals you can make together and get everyone to enjoy eating healthier!\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003ci\u003eJapanese Cooking with Kids\u003c\/i\u003e is the perfect way for you and your kids to learn about Japanese cooking while having fun in the kitchen -- and to get them excited about eating healthy meals. Some of these dishes may even become their new favorites! \u003cp\u003e\u003c\/p\u003e\u003cb\u003eThese 50 kid-tested recipes for ages 8 to 14 get \"two thumbs up\" and empty plates every time. They include: \u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eEver-popular Rice Dishes\u003c\/b\u003e like Onigiri Rice Balls, Sushi Rice in Tofu Pockets and Chicken and Egg Rice Bowls\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eFlavors from the Sea\u003c\/b\u003e including Japanese Seaweed Sprinkles on Popcorn and Tuna Salad Sushi Rolls\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eClassic Japanese Favorites\u003c\/b\u003e like steamed Gyoza Potstickers and Miso Ramen Noodle Soup\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eCute Bento Lunch Boxes\u003c\/b\u003e with Octopus-shaped Hot Dogs and delicious Japanese-style Fried Chicken\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eDelicious Desserts and Drinks\u003c\/b\u003e like Strawberry Soy Milk, Glazed Mochi Balls and Green Tea Matcha Tea Cakes\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eAnd so much more!\u003c\/b\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\u003cbr\u003eEach chapter in this book contains a fun, hands-on activity like counting to ten in Japanese while washing your hands, growing your own green onions or making your own chopstick rests! In addition to preparing delicious Japanese recipes, kids will learn the basic principles of Japanese cuisine -- eating foods that are in season, and only eating until you feel 80% full--to help you live a healthier life. \u003cp\u003e\u003c\/p\u003e\u003ci\u003eJapanese Cooking with Kids\u003c\/i\u003e will give you and your family a whole new perspective on food and eating--the Japanese way!\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eDebra Samuels\u003c\/b\u003e has written about food for over three decades. After owning and operating a successful catering firm in the 1980s called \"Eats Meets West\" she developed the popular \"Kids Are Cooking\" series on food, culture and nutrition for Boston's Children's Museum. Samuels worked for many years as a food writer and food stylist for The Boston Globe. She has written extensively about Italian, Indian, Korean and Japanese cuisines, with a particular focus on the latter. In 2020, she was awarded the John Thayer Award from the Japan Society in Boston, which recognizes outstanding contributions to understanding and friendship between the U.S. and Japan. Samuels leads the program content and curriculum development for TABLE FOR TWO USA. Currently, she travels around the country teaching hands on workshops on bento, the Japanese lunchbox. She is the author of Tuttle Publishing's \u003ci\u003eMy Japanese Table\u003c\/i\u003e, and co-author of \u003ci\u003eThe Korean Table\u003c\/i\u003e. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003eMayumi Uejima-Carr\u003c\/b\u003e became the president of TABLE FOR TWO USA following work with Accenture and Eli Lilly pharmaceutical company and earning an MBA from Thunderbird School of Global Management at Arizona State University. With TABLE FOR TWO USA, she has developed a program to provide healthier school meals for children in the U.S. She was a delegate to the US-Japan Leadership Program (2017-18). \u003cp\u003e\u003c\/p\u003e\u003cb\u003eYumi Komatsudaira\u003c\/b\u003e is a recipe developer, food stylist, culinary instructor and President of K-Seaweed--a leading ocean greens provider. She is the author of \u003ci\u003eJapanese Superfoods\u003c\/i\u003e.\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 128\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.7 x 9.5 x 8 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e August 26, 2025\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":47583133827286,"sku":"9784805317891","price":26.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0727\/7782\/6518\/files\/RyhPVr009n9784805317891.webp?v=1781846744"},{"product_id":"the-big-book-of-organic-baby-food-baby-purees-finger-foods-and-toddler-meals-for-every-stage-paperback","title":"The Big Book of Organic Baby Food: Baby Purées, Finger Foods, and Toddler Meals for Every Stage - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eStephanie Middleberg\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003e Help your baby eat right with 200 plus homemade purees, solid foods, and whole meals\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eDISCOVER ORGANIC \u0026amp; EASY RECIPES FOR EVERYONE: Cooking as a parent can be difficult. 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From single-ingredient purees to complete meals that the whole family will love, you'll learn how you can create nutritious baby foods with ease. \u003cp\u003e\u003c\/p\u003eA VARIETY OF RECIPES FOR EVERY LIFESTYLE: Filled with tasty dishes like Sweet Potato Puree, Maple-Glazed Salmon, and Roasted Green Beans, this baby food cookbook offers tons of healthy and wholesome recipes designed to accommodate a wide range of tastes and needs, from weight loss concerns and diets. \u003cp\u003e\u003c\/p\u003eWhat sets this book apart from other baby cookbooks: \u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eAN OVERVIEW OF A CHILD'S AGES \u0026amp; STAGES: \u003c\/b\u003eEach chapter covers developmental changes and provides FAQs to help you make the best nutritional decisions.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003e CONTAINS A VARIETY OF RECIPES: \u003c\/b\u003eChoose from more than 150 recipes from purees to smoothies to finger foods that will take your little one from purees to solid foods.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eNOT JUST FOR BABY: \u003c\/b\u003eTake dinner to the next level with 70+ recipes designed to be enjoyed by your child but also can be shared with everyone in your home.\u003c\/li\u003e\n\u003c\/ul\u003e \u003cp\u003e\u003c\/p\u003eHelp your child grow with the healthy, homemade, organic foods inside this baby cookbook.\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 296\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1 x 8 x 7.9 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 18, 2016\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":47583135138006,"sku":"9781943451524","price":25.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0727\/7782\/6518\/files\/cm9pWGpuTUxLVlp6VkhUbm9wZW9GQT09.webp?v=1765394976"},{"product_id":"in-ediths-kitchen-recipes-from-my-mostly-mexican-american-home-to-yours-a-cookbook-hardcover","title":"In Edith's Kitchen: Recipes from My Mostly Mexican-American Home to Yours (a Cookbook) - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eEdith Galvez\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eDiscover the joy and flavors of Mexican American home cooking in the new cookbook from Tik Tok sensation, Edith Galvez, known to her millions of fans as @EdithxBellaa.\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eThis collection of easy, family-friendly recipes celebrates everything that makes weeknight cooking simple, satisfying, and full of flavor. From cozy comfort food to quick dinners that fit your busy schedule, Edith shares her most-loved dishes, including saucy Enchiladas Rojas and crisp Huevos Rancheros to tender Mississippi Pot Roast, creamy Chicken Alfredo Pasta, and decadent Mexican Tiramisu. \u003cp\u003e\u003c\/p\u003eInspired by the traditional meals of her Mexican heritage and the creativity of her American kitchen, Edith's recipes celebrate the way food connects generations, cultures, and everyday life. With clear guidance, accessible ingredients, and a generous dash of warmth, she shows how even the simplest dish can be rich with flavor and meaning. \u003cp\u003e\u003c\/p\u003e\u003ci\u003eIn Edith's Kitchen\u003c\/i\u003e is more than a collection of recipes--it's an invitation to slow down, savor, and rediscover how good home cooking can taste.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eEdith Galvez has garnered more than 10 million followers across her social channels and shares ASMR-style content across cooking, family, and everyday life. Every recipe is a nod to her Mexican heritage and a way of building a legacy for her young daughter. Edith shares how the kitchen isn't just for cooking; it's a hub of creativity, connection, and endless joy. 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Plus 100 beautiful photos that will make you instantly crave a luscious bowl of soup!\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eEvery day is a good day for soup! From broths and gazpachos to chowders and chilis, this flexible cookbook is overflowing with scrumptious soups for every season. These simple base recipes for healthy, yummy soups are easy to prepare and so satisfying. And the best part? You can riff on them endlessly with toppings and fixings--add mini meatballs, grilled cheese croutons, or a handful of grains. Or transform yesterday's soup into an entirely new dish: Carrot-Orange-Ginger Soup becomes a savory breakfast oatmeal; leftover Tomato-Watermelon Gazpacho makes a pitcher of Bloody Marias; French Onion Soup is reinvented as a bubbling, golden strata! \u003cp\u003e\u003c\/p\u003e Soup lovers, healthy eaters, and busy parents and professionals will love these veggie-forward recipes that never get old and make weeknight cooking a breeze. Tips for batching and freezing soups and instructions for using an Instant Pot or a slow cooker ensure stress-free meals, with less time in the kitchen and more time at the table. With gorgeous photography and a bonus section on soup accompaniments (think breads, salads, and slaws), \u003ci\u003eEvery Season Is\u003c\/i\u003e\u003ci\u003eSoup Season\u003c\/i\u003e is a one-stop-shop cookbook. Everyday soups have never been so simple--or so incredibly delicious. \u003cp\u003e\u003c\/p\u003eMORE TASTY RECIPES FROM BELOVED AUTHOR: Shelly Westerhausen Worcel, author of the bestselling book \u003ci\u003ePlatters and Boards \u003c\/i\u003eand companion volume \u003ci\u003eTables and Spreads\u003c\/i\u003e, delivers another dynamite, trend-forward package full of stunning photography and accessible recipes. Her soups are downright delicious, and her ideas for reinventing them couldn't be more creative. Feast your eyes on the gorgeous photography, then fill your belly with a bowlful of tasty soup! \u003cp\u003e\u003c\/p\u003e GREAT VALUE: With easy base recipes and tons of ideas for customizing a bowl of soup, dressing up leftovers, and repurposing them into an altogether new dish, this book is an arsenal of soup know-how and offers great value for the price. More than 85 recipes + 100 photos = tons of excellent content! \u003cp\u003e\u003c\/p\u003e ACCESSIBLE, VEG-FORWARD RECIPES: More and more people are looking for ways to eat healthier and sneak more plants into their diet. This book offers a trove of vegetable-forward and plant-based recipes that work for all diets and are easy to adapt for omnivores. Instructions for using the Instant Pot, slow cooker, and stovetop make these recipes approachable for cooks of all levels. \u003cp\u003e\u003c\/p\u003e REAL-LIFE COOKING: Soup and one pot meals are the best--they're simple and inexpensive to make yet filling and comforting to eat. They also make great leftovers. This book is the perfect self-buy or gift for the cook in your life. It's certain to end up soup-stained with dogeared pages from years of love and use. \u003cp\u003e\u003c\/p\u003ePerfect for: \u003cul\u003e\n\u003cli\u003e Soup-lovers and followers of #Souptember \u003c\/li\u003e\n\u003cli\u003e Home cooks of all levels \u003c\/li\u003e\n\u003cli\u003e Busy professionals who enjoy leftovers for lunch \u003c\/li\u003e\n\u003cli\u003e Busy parents who need easy-to-customize meals \u003c\/li\u003e\n\u003cli\u003e Fans of\u003ci\u003e Platters and Boards\u003c\/i\u003e, \u003ci\u003eTables and Spreads\u003c\/i\u003e\u003ci\u003e, \u003c\/i\u003eand such bestselling cookbooks as \u003ci\u003eThe Soup Book\u003c\/i\u003e, Ina Garten's \u003ci\u003eModern Comfort Food\u003c\/i\u003e, or Jamie Oliver's \u003ci\u003eOne\u003c\/i\u003e\n\u003c\/li\u003e\n\u003cli\u003e Gift-givers looking for a lovely holiday or housewarming present or anytime gift for foodies \u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eShelly Westerhausen Worcel is the author of \u003ci\u003eVegetarian Heartland\u003c\/i\u003e, the bestselling \u003ci\u003ePlatters and Boards\u003c\/i\u003e, and \u003ci\u003eTables and Spreads\u003c\/i\u003e, and the blogger behind \u003ci\u003eVegetarian Ventures\u003c\/i\u003e (www.vegetarianventures.com), where she documents her cooking and outdoor adventures. Her recipes have been featured in \u003ci\u003eBon Appetit\u003c\/i\u003e\u003ci\u003e, \u003c\/i\u003e\u003ci\u003e Food \u0026amp; Wine\u003c\/i\u003e\u003ci\u003e, Midwest Living, \u003c\/i\u003e\u003ci\u003e The Kitchn\u003c\/i\u003e\u003ci\u003e, \u003c\/i\u003e\u003ci\u003eFood52\u003c\/i\u003e\u003ci\u003e, O Magazine, \u003c\/i\u003e and many others. She has partnered with brands including Crate \u0026amp; Barrel, Anthropologie, Williams Sonoma, Urban Outfitters, and more. 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Nadiya shares a host of creative timesavers, including trusty batch-cooking and meal-prepping ideas, clever ways to spin leftovers into new meals, and simple baked treats that are easy to store and eat later.\u003c\/p\u003e\u003cp\u003eWith recipes such as Cheese and Lamb Samosas, Toad in the Hole Burgers, and a freezer-friendly Lemon Sherbet Loaf, Nadiya shows how easy it is to stretch your meals, reduce your waste, and make life simpler, so you always have satisfying food at your fingertips.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 256\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.88 x 9.86 x 7.75 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e March 18, 2025\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":47583147720918,"sku":"9781464235252","price":36.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0727\/7782\/6518\/files\/JWWHplwZK99781464235252.webp?v=1765395012"},{"product_id":"rockin-around-the-christmas-tree-a-festive-guide-to-celebrating-the-holidays-recipes-crafts-and-more-hardcover","title":"Rockin' Around the Christmas Tree: A Festive Guide to Celebrating the Holidays (Recipes, Crafts, and More!) - The Perfect Fun Gift for the Xmas Season - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eHarper Celebrate\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eGet the most out of your Yuletide celebrations and let the Christmas spirit ring with this full-color festive handbook to all things holiday! You will rock around your Christmas tree this season with the beloved, nostalgic #1 chart-topping song as your guide to a host of holiday fun, from recipes and crafts to party games, decor ideas, and more!\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eBack in 1958, sock hops were the rage, aluminum Christmas trees were the future, and 13-year-old singer Brenda Lee was recording the soon-to-be-classic \"Rockin' Around the Christmas Tree.\" This delightful gift book--perfect for stockings, coffee tables, or under the tree--celebrates the song's record-breaking revived popularity, with ideas for holiday parties, innovative decorations, cozy meals, and more.\u003c\/p\u003e\u003cp\u003eWhether you are at the Christmas party hop or hanging the mistletoe where you can see, you will get a sentimental feeling when you: \u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eChoose from over 30 recipes for food and cocktails such as pull-apart pastry puffs, Christmas morning casserole, ornament and gingerbread cookies, and a holly jolly espresso martini\u003c\/li\u003e\n\u003cli\u003eWelcome others into the celebration with fun games, party ideas, and a soundtrack for all your Christmas gatherings\u003c\/li\u003e\n\u003cli\u003eRelive your favorite Christmas memories as you dip into nostalgia and learn the fascinating history behind familiar traditions, such as hanging mistletoe, watching Christmas movies, or decorating cookies\u003c\/li\u003e\n\u003cli\u003eMake your home merry and bright with creative ways to decorate your door, set your table, and wrap your gifts\u003c\/li\u003e\n\u003cli\u003eEnjoy insights and stories from the song's origins and legacy of singer Brenda Lee and songwriter Johnny Marks\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003e\u003cem\u003eRockin' Around the Christmas Tree\u003c\/em\u003e is an ideal gift for: \u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eYour family member or friend who has an over-the-top love for the Christmas season (you know exactly who!)\u003c\/li\u003e\n\u003cli\u003eA \"family gift\" for your household in the lead-up to Christmastime to help you celebrate together and get the most out of your holiday festivities\u003c\/li\u003e\n\u003cli\u003eA gift for yourself (because maybe you are the person with the over-the-top love of Christmas!)\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003eWith everything from Christmas carol lyrics to fun holiday trivia, \u003cem\u003eRockin' Around the Christmas Tree\u003c\/em\u003e gives you all the feels, fun, and festivities you love about the season. Rock on in the new old-fashioned way!\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 176\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.69 x 7.29 x 5.9 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e September 23, 2025\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":47583153750230,"sku":"9781400252565","price":26.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0727\/7782\/6518\/files\/5Fts1CWDcc9781400252565.webp?v=1781839201"},{"product_id":"you-gotta-eat-real-life-strategies-for-feeding-yourself-when-cooking-feels-impossible-hardcover","title":"You Gotta Eat: Real-Life Strategies for Feeding Yourself When Cooking Feels Impossible - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eMargaret Eby\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eA trained chef teaches you how to keep yourself fed--and maybe even enjoy it!--in the face of stress, burnout, and exhaustion.\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eDelivery is expensive. Eating a spoonful of peanut butter is depressing. You can't imagine having the energy to chop an onion. But somehow, you gotta eat. How does anyone feed themselves under these conditions? \u003cp\u003e\u003c\/p\u003eEnter \u003ci\u003eYou Gotta Eat\u003c\/i\u003e, a friendly, accessible resource for getting something on your plate when you have too much on your plate. Part cookbook, part pep talk, and part action plan, \u003ci\u003eYou Gotta Eat\u003c\/i\u003e offers tips and tactics--plus ten \"do exactly this\" recipes--for making effortless food that's nourishing, tasty, and even a little fun. Choose your current energy level and learn important kitchen hacks such as the following. \u003cp\u003e\u003c\/p\u003e \u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eIf you can open a package\u003c\/b\u003e Turn instant ramen into a feast\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eIf you can assemble a plate\u003c\/b\u003e Make a cheese board fit for a king\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eIf you can press a button\u003c\/b\u003e Whip up perfect eggs in the microwave\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eIf you can wield a knife\u003c\/b\u003e Turn any leftovers into a hearty casserole\u003c\/li\u003e\n\u003c\/ul\u003e\u003cbr\u003ePlus dozens more ideas for living deliciously without impossible effort! \u003cp\u003e\u003c\/p\u003eWhether you're burned-out, depressed, overscheduled, a new parent, living away from home for the first time, or some combination of the above, let food editor, classically trained chef, and nacho enthusiast Margaret Eby show you how to make your eating experience easier--and better--in every way.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eMargaret Eby\u003c\/b\u003e is the deputy food editor for the \u003ci\u003ePhiladelphia Inquirer\u003c\/i\u003e, and a former senior editor at \u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e, MyRecipes, and \u003ci\u003eExtra Crispy\u003c\/i\u003e. She has written for the \u003ci\u003eNew York Review of Books\u003c\/i\u003e, \u003ci\u003eRolling Stone\u003c\/i\u003e, \u003ci\u003eVanity Fair\u003c\/i\u003e, \u003ci\u003eBon Appetit\u003c\/i\u003e, the \u003ci\u003eNew Yorker, \u003c\/i\u003e the \u003ci\u003eNew York Times\u003c\/i\u003e, and the \u003ci\u003eLos Angeles Times\u003c\/i\u003e, among other publications. Her previous book, \u003ci\u003eSouth Toward Home: Travels in Southern Literature\u003c\/i\u003e, was published by Norton in September 2015. Margaret graduated from Barnard College and completed an M.A. in Cultural Reporting and Criticism at NYU. She also completed a certificate program at the International Culinary Center in 2019.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 192\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.7 x 8.1 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e November 19, 2024\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":47583160631510,"sku":"9781683694427","price":26.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0727\/7782\/6518\/files\/OpX3Uxmdc09781683694427.webp?v=1765395050"},{"product_id":"how-to-forage-for-wild-foods-without-dying-an-absolute-beginners-guide-to-identifying-40-edible-wild-plants-paperback","title":"How to Forage for Wild Foods Without Dying: An Absolute Beginner's Guide to Identifying 40 Edible Wild Plants - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eEllen Zachos\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eThis on-the-go guide is perfect for new foragers eager to learn about the edible plants they're most likely to find, no matter what region they're in, and provides photos and easy-to-follow identification and use guidelines for the 40 most common--and most delicious--wild plants.\u003c\/b\u003e\u003c\/p\u003e\u003ci\u003eHow to Forage for Wild Foods without Dying\u003c\/i\u003e is a book for anyone who likes to go on nature walks and would like to learn about the edible plants they're most likely to come across--no matter what region they're in. Author Ellen Zachos shares her considerable expertise, acquired over decades of foraging in every part of North America. She offers clear, concise descriptions of edible wild plants, in addition to any potential lookalikes, as well as critical information about proper harvesting, processing, and cooking. Zachos has curated the plant selection to include only the 40 most common, most delicious edible plants, ranging from black walnuts and juniper berries to elderflowers, burdock, fiddlehead ferns, lambsquarter, wild garlic, sunchokes, and many more. With Zachos's expert advice and easy-to-follow guidelines, readers will be confident in identifying which plants they can safely eat and which ones they should definitely avoid. Easy instructions for preparation and eating for maximum enjoyment are included. \u003cbr\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e Ellen Zachos is an expert forager and longtime foraging instructor. She is the author of six books, including \u003ci\u003eThe Wildcrafted Cocktail\u003c\/i\u003e and \u003ci\u003eBackyard Foraging. \u003c\/i\u003eShe is co-host of the Plantrama podcast and can be found online at backyardforager.com. \u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 256\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.5 x 6.9 x 5.5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 10, 2023\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":47583161974998,"sku":"9781635866131","price":23.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0727\/7782\/6518\/files\/fI_-JdYWhY9781635866131.webp?v=1765395054"},{"product_id":"the-official-wednesday-cookbook-the-woefully-weird-recipes-of-nevermore-academy-hardcover","title":"The Official Wednesday Cookbook: The Woefully Weird Recipes of Nevermore Academy - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eMari Mancusi\u003c\/b\u003e (Author), \u003cb\u003eJarrett Melendez\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eRe-create macabre meals from Nevermore Academy in the comfort of your own oh-so-normal kitchen with sixty recipes inspired by the hit series \u003ci\u003eWednesday.\u003c\/i\u003e\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eYou are cordially invited to enter the wrought-iron gates of the Nevermore Academy to discover its darkest culinary delights. 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Melendez grew up on the mean, deer-infested streets of Bucksport, Maine, but now lives in Massachusetts with his collection of Monokuro Boo plush pigs.\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 224\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.9 x 9.2 x 7.5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e July 22, 2025\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":47583169380566,"sku":"9780593797884","price":39.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0727\/7782\/6518\/files\/TdFZyWQUV69780593797884.webp?v=1781859561"},{"product_id":"symons-dinners-cooking-out-100-recipes-that-redefine-outdoor-cooking-hardcover","title":"Symon's Dinners Cooking Out: 100 Recipes That Redefine Outdoor Cooking - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eMichael Symon\u003c\/b\u003e (Author), \u003cb\u003eDouglas Trattner\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eGo beyond the basics with 100 recipes for showstopping mains, salads, even desserts--all cooked outside--from the host of \u003ci\u003eSymon's Dinners Cooking Out \u003c\/i\u003eon the Food Network.\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eIn \u003ci\u003eSymon's Dinners Cooking Out, \u003c\/i\u003eMichael Symon offers 100 recipes for outdoor cooking including desserts and drinks too. 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He is the host of \u003ci\u003eSymon's Dinners Cooking Out\u003c\/i\u003e and a cohost of \u003ci\u003eBBQ USA, BBQ Brawl\u003c\/i\u003e, and \u003ci\u003e24 in 24: Last Chef Standing, \u003c\/i\u003eand is working with Frontgate on an outdoor kitchen and lifestyle line. 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Rick's poignant essays throughout lend context--both personal and cultural--to quilt together a story that is rich and beautiful, touching and insightful.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eRick Martínez\u003c\/b\u003e is the host of the companion video series \u003ci\u003eMi Cocina\u003c\/i\u003e and \u003ci\u003eSweet Heat, \u003c\/i\u003e both on the Food52 YouTube channel and \u003ci\u003ePruébalo\u003c\/i\u003e on the Babish Culinary Universe channel. He cohosts the \u003ci\u003eBorderline Salty\u003c\/i\u003e podcast with Carla Lalli Music, is a regular contributor \u003ci\u003eThe New York Times, \u003c\/i\u003e and teaches live, weekly cooking classes for the Food Network Kitchen. 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