{"title":"North America","description":"","products":[{"product_id":"ama-a-modern-tex-mex-kitchen-josef-centeno-betty-hallock","title":"Ama: A Modern Tex-Mex Kitchen (Josef Centeno, Betty Hallock)","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eTex-Mex is a delicious, irreverent cuisine that combines the deep traditions of Texan and Mexican cooking. Think meaty stews, breakfast tacos, and tres leches cake. Home cooks will learn how to make them all—in addition to crunchy salads, slow-cooked meats, and fresh cocktails—in this collection of more than 100 recipes from San Antonio native and Los Angeles chef and restauranteur Josef Centeno. Organized into chapters by type of food—including breakfast, vegetables, main courses, desserts, and a super nacho party—this is down-home cooking and grilling at its most inspiring. Presented in a colorful package with more than 100 food and atmospheric photos, this cookbook is a hands-on winner for anyone who loves big flavors, casual parties, and firing up the grill.\u003c\/p\u003e\n\u003cp\u003e2019\u003c\/p\u003e","brand":"Chronicle","offers":[{"title":"Default Title","offer_id":30010332708928,"sku":"01BAR1338","price":29.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/Ama.jpg?v=1569869161"},{"product_id":"pre-order-signed-copy-of-south-essential-recipes-and-new-explorations-sean-brock","title":"South: Essential Recipes and New Explorations (Sean Brock)","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003eSouthern food is one of the most beloved and delicious cuisines in America. And who better to give us the key elements of Southern cuisine than Sean Brock, the award-winning chef and Southern-food crusader. In \u003ci\u003eSouth\u003c\/i\u003e, Brock shares his recipes for key components of the cuisine, from grits and fried chicken to collard greens and corn bread. Recipes can be mixed and matched to make a meal or eaten on their own. Taken together, they make up the essential elements of Southern cuisine, from fried green tomatoes to smoked baby back ribs and from tomato okra stew to biscuits. Regional differences are highlighted in recipes for shrimp and grits, corn bread, fried chicken, and more. Includes key Southern knowledge too: how to fry, how to care for cast iron, how to cook over a hearth, and more. This is the book fans of Sean Brock have been waiting for, and it’s the book Southern-food lovers the world over will use as their bible.\u003c\/p\u003e\n\u003cp\u003e 2019\u003c\/p\u003e","brand":"Artisan","offers":[{"title":"Default Title","offer_id":30016453574720,"sku":"01SOU1352","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/South.jpg?v=1567557915"},{"product_id":"cook-like-a-local-flavors-that-can-change-how-you-cook-and-see-the-world-chris-sheperd","title":"Cook Like a Local: Flavors That Can Change How You Cook and See the World (Chris Sheperd)","description":"\u003cmeta charset=\"utf-8\"\u003eChris Shepherd, James Beard Award-winning chef of Houston’s Underbelly Hospitality, is a champion of that city’s incredibly diverse immigrant cuisines. In his restaurant, he calls out the names of the cooks--Vietnamese, Korean, Indian, and others—who have inspired him, and in his book, he teaches you how to work with those flavors and cultures with respect and creativity. \u003cbr\u003e\u003cbr\u003eHouston’s culinary reputation as a steakhouse town was put to rest by Chris Shepherd, the Robb Report’s Best Chef of the Year. A cook with insatiable curiosity, he’s trained not just in fine-dining restaurants but in Houston’s Korean grocery stores, Vietnamese noodle shops, Indian kitchens, and Chinese mom-and-pops. His food, incorporating elements of all these cuisines, tells the story of the city, and country, in which he lives. An advocate, not an appropriator, he asks his diners to go and visit the restaurants that have inspired him, and in this book he brings us along to meet, learn from, and cook with the people who have taught him. \u003cbr\u003e\u003cbr\u003eThe recipes include signatures from his restaurant—favorites such as braised goat with Korean rice dumplings, or fried vegetables with caramelized fish sauce. The lessons go deeper than recipes: the book is about how to understand the pantries of different cuisines, how to taste and use these flavors in your own cooking. Organized around key ingredients like soy, dry spices, or chiles, the chapters function as master classes in using these seasonings to bring new flavors into your cooking and new life to flavors you already knew. But even beyond flavors and techniques, the book is about a bigger story: how Chris, a son of Oklahoma who looks like a football coach, came to be “adopted” by these immigrant cooks and families, how he learned to connect and share and truly cross cultures with a sense of generosity and respect, and how we can all learn to make not just better cooking, but a better community, one meal at a time.","brand":"Clarkson Potter","offers":[{"title":"Default Title","offer_id":30201841483840,"sku":"01COO1366","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/Cook-Like-a-Local.jpg?v=1569107829"},{"product_id":"preorder-signed-copy-of-jubilee-recipes-from-two-centuries-of-african-american-cooking-the-cookbook-toni-tipton-martin","title":"Jubilee: Recipes From Two Centuries of African-American Cooking: A Cookbook (Toni Tipton-Martin)","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eAdapted from historical texts and rare African-American cookbooks, the 125 recipes of\u003ci\u003e \u003cstrong\u003eJubilee\u003c\/strong\u003e \u003c\/i\u003epaint a rich, varied picture of the true history of African-American cooking: a cuisine far beyond soul food.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003eToni Tipton-Martin, the first African-American food editor of a daily American newspaper, is the author of the James Beard Award-winning \u003ci\u003e\u003cstrong\u003eThe Jemima Code\u003c\/strong\u003e, \u003c\/i\u003ea history of African-American cooking found in--and between--the lines of three centuries' worth of African-American cookbooks. Tipton-Martin builds on that research in\u003ci\u003e \u003cstrong\u003eJubilee\u003c\/strong\u003e\u003c\/i\u003e, adapting recipes from those historic texts for the modern kitchen. What we find is a world of African-American cuisine--made by enslaved master chefs, free caterers, and black entrepreneurs and culinary stars--that goes far beyond soul food. It's a cuisine that was developed in the homes of the elite and middle class; that takes inspiration from around the globe; that is a diverse, varied style of cooking that has created much of what we know of as American cuisine.\u003c\/p\u003e\n\u003cp\u003e2019\u003c\/p\u003e","brand":"Clarkson Potter","offers":[{"title":"Default Title","offer_id":30979443425327,"sku":"01JUB1452","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/Jubilee.jpg?v=1571893428"},{"product_id":"the-phoenicia-diner-cookbook-dishes-and-dispatches-from-the-catskill-mountains-mike-cioffi-chris-bradley-sara-b-franklin","title":"The Phoenicia Diner Cookbook: Dishes and Dispatches From the Catskill Mountains (Mike Cioffi, Chris Bradley, Sara B. Franklin)","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e85 comfort food recipes, including classic Americana dishes and reimagined favorites, from the celebrated Phoenicia Diner in New York's idyllic Catskill mountains\u003cbr\u003e\u003cbr\u003eWhether you're a local or just passing through, the revamped Phoenicia Diner is an irresistible must-stop in the region, beloved for its honest cooking that seamlessly combines the best of the classics (Classic Buttermilk Pancakes, Chicken with Chive-Buttermilk Dumplings) with the multifaceted way we love to eat today (Chile-Braised Lamb Tostadas, Cider-Braised Duck and Grits). In the \u003ci\u003ePhoenicia Diner Cookbook\u003c\/i\u003e, you'll find a roster of approachable, soulful dishes that are deeply delicious and full of life-satisfying abundance. \"All Day Breakfast\" recipes like a Twice-Baked Potato Skillet and gold standards with a twist, such as Roasted Chicken with Tarragon-Honey Glazed Carrots, are complemented by rich essays on the region's fascinating history and the revival that defines it today, creating an evocative love letter to both the area and disappearing diners everywhere.\u003c\/p\u003e\n\u003cp\u003e2020\u003c\/p\u003e","brand":"Clarkson Potter","offers":[{"title":"Default Title","offer_id":31726868725807,"sku":"01PHO1569","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/Phoenicia-Diner.jpg?v=1584427859"},{"product_id":"butcher-and-beast-mastering-the-art-of-meat-a-cookbook-angie-mar","title":"Butcher and Beast: Mastering the Art of Meat: A Cookbook (Angie Mar)","description":"\u003cmeta charset=\"utf-8\"\u003eIACP AWARD FINALIST • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE NEW YORK TIMES BOOK REVIEW\u003cbr\u003e\u003cbr\u003eThe Beatrice Inn’s presence in New York City spans close to a century, and its history is ever changing, from one of New York’s first speakeasies, frequented by Fitzgerald and Hemingway, to a beloved neighborhood Italian restaurant to one of the city’s most notorious night clubs. Angie Mar purchased the Beatrice Inn in 2016 and led the storied landmark into its next chapter. Mar transformed the space and the menu into a stunning subterranean den where guests are meant to throw caution to the wind and engage in their most primal of senses. Pete Wells, in his rave two-star New York Times review, summed it up best: “It is a place to go when you want to celebrate your life as an animal.”\u003cbr\u003e \u003cbr\u003eNow, in Mar’s debut cookbook, the Beatrice Inn experience will resonate with readers no matter where they live. Butcher and Beast invites readers into this glamorous, gutsy, and forever-nocturnal world. Mar’s unconventional approach to flavor profiles are captured in over 80 recipes, including Milk-Braised Pork Shoulder, Duck and Foie Gras Pie, Venison Cassoulet, and Bone Marrow–Bourbon Crème Brûlée. Throughout are also essays on Mar’s controversial and cutting-edge dry-aging techniques, her adoration of Champagne, the reality of what it takes to lead in the New York City restaurant scene, and the love and loyalty of her tight-knit family. Visually arresting photography shot entirely on Polaroid film captures the elegant and ever-opulent world of the Beatrice Inn.","brand":"Random House","offers":[{"title":"Default Title","offer_id":31727894888495,"sku":"01BUT1421","price":40.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/butcherandbeast.jpg?v=1584464865"},{"product_id":"aloha-kitchen","title":"Aloha Kitchen: Recipes From Hawai'i (Alana Kysar)","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eFrom a Maui native and food blogger comes a gorgeous cookbook of 85 fresh and sunny recipes reflects the major cultures that have influenced local Hawaiʻi food over time: Native Hawaiian, Chinese, Japanese, Portuguese, Korean, Filipino, and Western.\u003cbr\u003e\u003cbr\u003eIACP AWARD FINALIST • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY NPR AND \u003ci\u003eLIBRARY JOURNAL\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003eIn \u003ci\u003eAloha Kitchen\u003c\/i\u003e, Alana Kysar takes you into the homes, restaurants, and farms of Hawaiʻi, exploring the cultural and agricultural influences that have made dishes like plate lunch and poke crave-worthy culinary sensations with locals and mainlanders alike. Interweaving regional history, local knowledge, and the aloha spirit, Kysar introduces local Hawaiʻi staples like saimin, loco moco, shave ice, and shoyu chicken, tracing their geographic origin and history on the islands. As a Maui native, Kysar’s roots inform deep insights on Hawaiʻi’s multiethnic culture and food history. In \u003ci\u003eAloha Kitchen, \u003c\/i\u003eshe shares recipes that Hawaiʻi locals have made their own, blending cultural influences to arrive at the rich tradition of local Hawaiʻi cuisine. With transporting photography, accessible recipes, and engaging writing, Kysar paints an intimate and enlightening portrait of Hawaiʻi and its cultural heritage.\u003c\/p\u003e","brand":"Tenspeed","offers":[{"title":"Default Title","offer_id":31728064528431,"sku":"01ALO1222","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/alohakitchen.jpg?v=1584477955"},{"product_id":"the-sioux-chefs-indigenous-kitchen","title":"Signed Edition: The Sioux Chef's Indigenous Kitchen (Sean Sherman, Beth Dooley)","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e2018 James Beard Award Winner: Best American Cookbook\u003cbr\u003e\u003cbr\u003eNamed 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\u003cbr\u003e\u003cbr\u003eHere 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,\u003cspan\u003e \u003c\/span\u003e\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. \u003c\/p\u003e\n\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. The Sioux Chef’s healthful plates embrace venison and rabbit, river and lake trout, duck and quail, wild turkey, blueberries, sage, sumac,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003etimpsula\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003eor wild turnip, plums, purslane, and abundant wildflowers. 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\n\u003cp\u003e\u003ci\u003eThe Sioux Chef’s Indigenous Kitchen\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003eis 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","brand":"University of Minnesota Press","offers":[{"title":"Default Title","offer_id":31728077045807,"sku":"01SIO668","price":34.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/Sioux-Chef.jpg?v=1584480375"},{"product_id":"everything-i-want-to-eat-sqirl-and-the-new-california-cooking-jessica-koslow","title":"Everything I Want to Eat: Sqirl and the New California Cooking (Jessica Koslow)","description":"\u003cmeta charset=\"utf-8\"\u003eThe debut cookbook from Jessica Koslow, award-winning chef of LA’s popular restaurant Sqirl, featuring more than 100 fresh, market-driven, healthy, and flavorful recipes.\u003cbr\u003e \u003cbr\u003eJessica Koslow and her restaurant, Sqirl, are at the forefront of the California cooking renaissance, which is all about food that surprises us and engages all of our senses—it looks good, tastes vibrant, and feels fortifying yet refreshing. In \u003cstrong\u003e\u003ci\u003eEverything I Want to Eat\u003c\/i\u003e\u003c\/strong\u003e, Koslow shares 100 of her favorite recipes for health-conscious but delicious dishes, all of which always use real foods—no fake meat or fake sugar here—that also happen to be suitable for vegetarians, vegans, or whomever you’re sharing your meal with.\u003cbr\u003e \u003cbr\u003eThe book is organized into seven chapters, each featuring a collection of recipes centered on a key ingredient or theme. Expect to find recipes for dishes Sqirl has become known for, as well as brand-new seasonal flavor combinations, including:\u003cbr\u003e \n\u003cul\u003e\n\u003cli\u003eRaspberry and cardamom jam\u003c\/li\u003e\n\u003cli\u003eSorrel-pesto rice bowl\u003c\/li\u003e\n\u003cli\u003eBurnt brioche toast with house ricotta and seasonal jam\u003c\/li\u003e\n\u003cli\u003eLamb \u003ci\u003emerguez\u003c\/i\u003e, cranberry beans, roasted tomato, and yogurt cheese\u003c\/li\u003e\n\u003cli\u003eValrhona chocolate \u003ci\u003efleur de sel\u003c\/i\u003e cookies\u003c\/li\u003e\n\u003cli\u003eAlmond hazelnut milk\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003eKoslow lives in LA, where everyone is known to be obsessively health-conscious and where dietary restrictions are the norm. People come into Sqirl and order dishes with all sorts of substitutions and modifications—hold the feta, please, add extra kale. They are looking to make their own healthy adventures. Others may tack breakfast sausage, cured bacon, or Olli’s prosciutto on to their order. So Koslow has had to constantly think about ways to modify dishes for certain diets, which in a way has made her a better, more adaptable cook.\u003cbr\u003e \u003cbr\u003eThroughout this book, Koslow provides notes and thought bubbles that show how just about any dish can be modified for specific tastes and dietary needs, whether it needs to be gluten-free or vegan.\u003cbr\u003e \u003cbr\u003eEverything I Want to Eat captures the excitement of the food at Sqirl—think of a classic grilled cheese turned playful with the addition of tomato coriander jam—while also offering accessible recipes, like blood orange upside-down cake, that can be easily made in the home kitchen. Moreover, it’s an entirely new kind of cookbook and approach to how we are all starting to think about food, allowing readers to play with the recipes, combining and shaping them to be nothing short of everything you want to eat.","brand":"Abrams","offers":[{"title":"Default Title","offer_id":31742404460591,"sku":"01EVE403","price":40.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/Sqirl.jpg?v=1585057488"},{"product_id":"modern-country-cooking-kitchen-skills-and-seasonal-recipes-from-salt-water-farm-annmarie-ahern","title":"Modern Country Cooking: Kitchen Skills and Seasonal Recipes from Salt Water Farm (Annmarie  Ahern)","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cp id=\"title\" class=\"a-spacing-none a-text-normal\"\u003eGo back to the basics in the kitchen and rediscover the joy of cooking with simple tools and fresh local and seasonal ingredients. A complete guide to the essentials of home cooking from the popular cooking school at Maine's Salt Water Farm.\u003cbr\u003e\u003cbr\u003eGood cooking has nothing to do with fancy equipment, complicated recipes, or trendy, hard-to-find ingredients. The fundamentals are really quite simple: it's about instinct, technique, and freshness. Annemarie Ahearn, dubbed by \u003ci\u003eFood \u0026amp; Wine Magazine\u003c\/i\u003e as someone \"changing the way America eats,\" believes that developing these essential skills can lead to a greater sense of confidence and fulfillment in the kitchen. Her credo: 1) Grow at least some of your own food to establish a deeper connection with the earth that provides your nutrition, 2) Be familiar with a range of cooking techniques so you can develop flexibility and intuition in the kitchen, and 3) Master the age-old cooking skills that will serve you your whole lifetime--cooking in cast iron, sharpening knives, and using a mortar and pestle. With these classic skills under your belt, and with 75 tried-and-true seasonal recipes, you'll be on your way to putting consistently delicious, satisfying meals on the table every day while you learn to fall in love with the process.\u003cbr\u003e\u003c\/p\u003e","brand":"Penguin Publishing Group","offers":[{"title":"Default Title","offer_id":31881740124207,"sku":"01MOD1612","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/ModernCountryCooking.jpg?v=1587452815"},{"product_id":"furlough-gjelina-cooking-from-venice-california-travis-lett","title":"Gjelina: Cooking from Venice, California (Travis Lett)","description":"\u003cmeta charset=\"utf-8\"\u003eTravis Lett's new American cuisine from Los Angeles's most talked-about restaurant\u003cbr\u003e\u003cbr\u003eStandout cookbook featuring 125+ rustic and delicious dishes: Gjelina in Venice Beach is lauded by critics from London to New York to San Francisco. It is beloved by stars, locals, and out-of-towners alike for its seductive simplicity and seasonal New American menu created by talented chef Travis Lett.\n\u003cul\u003e\n\u003cli\u003eWith 125 of the rustic and utterly delicious salads, toasts, pizzas, vegetable and grain dishes, pastas, fish and meat mains, and desserts that have had fans clamoring for a table at Gjelina since the restaurant burst onto the scene in 2008.\u003c\/li\u003e\n\u003cli\u003eMore than 150 color photographs from acclaimed photographer Michael Graydon and stylist Nikole Herriott. The tactile and artisanal packaging of the book evoke the vibe of Venice Beach and the Gjelina (the G's silent) aesthetic, and showcase the beautiful plated food of chef Travis Lett's ingredient-based, vegetable-centric cooking.\u003c\/li\u003e\n\u003c\/ul\u003e\nMuch like Yotam Ottolenghi's \u003cem\u003eJerusalem\u003c\/em\u003e, \u003cem\u003ePlenty\u003c\/em\u003e, and \u003cem\u003eOttolenghi\u003c\/em\u003e, \u003cem\u003eGjelina\u003c\/em\u003e is the cookbook for the way we want to eat now.\n\u003cul\u003e\n\u003cli\u003eGorgeous cookbook will be a go-to for inspiring recipes as well as for simply admiring the photographed plated dishes.\u003c\/li\u003e\n\u003cli\u003eMouthwatering recipes include broccoli rabe pesto, grilled kale with shallot-yogurt dressing and toasted hazelnuts, mushroom toast, baby radishes with black olive and anchovy aioli, ricotta gnocchi with cherry tomato Pomodoro, farro with beet and mint yogurt, cioppino, steaks with smoky tomato butter and cipollini, strawberry-rhubarb polenta crisp, and more.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Chronicle","offers":[{"title":"Default Title","offer_id":32239540109359,"sku":"01GJE330","price":40.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/Gjelina.jpg?v=1587712654"},{"product_id":"a-good-meal-is-hard-to-find-storied-recipes-from-the-deep-south-amy-c-evans-martha-hall-foose","title":"A Good Meal Is Hard to Find: Storied Recipes from the Deep South (Amy C. Evans, Martha Hall Foose)","description":"\u003cem\u003eA Good Meal Is Hard to Find\u003c\/em\u003e is more than just a cookbook: it's a love letter to the women and food of the Deep South.\u003cbr\u003e\u003cbr\u003eWith charming narratives, visual storytelling, and delectable recipes, \u003cem\u003eA Good Meal Is Hard to Find\u003c\/em\u003e is everything you've ever wanted in a Southern cookbook.\u003cbr\u003e\u003cbr\u003eInside are 60 go-to recipes organized into five chapters—Morning's Glories, Lingering Lunches, Dinner Dates \u0026amp; Late-Night Takes, Afternoon Pick-Me-Ups, and Anytime Sweets. Recipes written by award-winning cookbook author and Southern food expert Martha Hall Foose, as part of a collaboration with Amy C. Evans.\u003cbr\u003e\u003cbr\u003e• Each of the 60 recipes opens with a short vignette about a story about a unique Southern character.\u003cbr\u003e• Divided into five chapters from breakfast to dinner, with cocktails and desserts in between\u003cbr\u003e• Recipes paired with gorgeous, vintage-inspired acrylic paintings by Amy C. Evans\u003cbr\u003e\u003cbr\u003eInspired by generations of storytelling and Southern comfort food, this genre-bending cookbook is a must-have for cookbook lovers, vintage collectors, and Southern cooking enthusiasts alike.\u003cbr\u003e\u003cbr\u003eRecipes include Francine's Strawberry-Glazed Doughnuts, Camille's Bridge Club Egg Salad, The Suzy B's Spinach and Mushroom Frito Pie, Stella's Harissa Gold Chicken, and Estelle's Butterscotch Pound Cake.\u003cbr\u003e\u003cbr\u003e2020","brand":"Chronicle","offers":[{"title":"Default Title","offer_id":31942799392815,"sku":"01AGO1620","price":24.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/aGoodMealisHardtoFind.jpg?v=1588370575"},{"product_id":"we-are-la-cocina-recipes-in-pursuit-of-the-american-dream-caleb-zigas","title":"We Are La Cocina: Recipes in Pursuit of the American Dream (Caleb Zigas)","description":"Recipes and stories from more than 50 successful La Cocina entrepreneurs\u003cbr\u003e\u003cbr\u003eWith 100+ recipes that span the globe from the United States, Mexico, Japan, Brazil, Senegal, Vietnam, and many more: Powerful stories. Beautifully evocative visuals. More than 100 recipes for all occasions, from many cultures. Here, in La Cocina's first cookbook, more than 50 successful La Cocina entrepreneurs share their inspiring narratives—and their delicious recipes!\n\u003cul\u003e\n\u003cli\u003eThis is the book for cooks who love great global recipes and support organizations that make a big difference.\u003c\/li\u003e\n\u003cli\u003eMore than 150 photographs from award-winning photographer Eric Wolfinger capture the spirit of the people, the mouthwatering food, and the diversity of the immigrant experience.\u003c\/li\u003e\n\u003cli\u003eLa Cocina is an incubator kitchen that provides affordable commercial kitchen space, industry-specific technical assistance, and access to market opportunities to women of color and immigrant communities.\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\nThis cookbook reflects the flavors and foods of the city where La Cocina was founded. It will help you find inspiration in your own kitchen, in the kitchens that you pass on your way to work, and in the neighborhoods you've been meaning to visit.\n\u003cul\u003e\n\u003cli\u003eDelicious recipes will make your kitchen smell like you've traveled around the world\u003c\/li\u003e\n\u003cli\u003eMouthwatering global recipes include Golveda Ko Achar (Tomato Cilantro Sauce), Mafé (Peanut Stew), Kuy Teav Phnom Penh (Cambodian Noodle Soup), and many more.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cdiv\u003e2019\u003c\/div\u003e","brand":"Chronicle","offers":[{"title":"Default Title","offer_id":31962772013103,"sku":"01WEA1272","price":29.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/WeAreLaCocina.jpg?v=1588624393"},{"product_id":"in-pursuit-of-flavor-edna-lewis","title":"In Pursuit of Flavor (Edna Lewis)","description":"\u003cp\u003eDecades before cornbread, shrimp and grits, and peach cobbler were mainstays on menus everywhere, Edna Lewis was pioneering the celebration of seasonal food as a distinctly American cuisine.\u003cbr\u003e \u003cbr\u003e In this James Beard Foundation Cookbook Hall of Fame-inducted cookbook, Miss Lewis (as she was almost universally known) shares the recipes of her childhood, spent in a Virginia farming community founded by her grandfather and his friends after emancipation, as well as those that made her one of the most revered American chefs of all time. Interspersed throughout are personal anecdotes, cooking insights, notes on important Southern ingredients, and personally developed techniques for maximizing flavor.\u003cbr\u003e  \u003cbr\u003e Across six charmingly illustrated chapters—From the Gardens and Orchards; From the Farmyard; From the Lakes, Steams, and Oceans; For the Cupboard; From the Bread Oven and Griddle; and The Taste of Old-fashioned Desserts—encompassing almost 200 recipes, Miss Lewis captures the spirit of the South. From Whipped Cornmeal with Okra; Pan-Braised Spareribs; and Benne Seed Biscuits to Thirteen-Bean Soup; Pumpkin with Sautéed Onions and Herbs; a Salad of Whole Tomatoes Garnished with Green Beans and Scallions; and Raspberry Pie Garnished with Whipped Cream, In Pursuit of Flavor is a modern classic and a timeless compendium of Southern cooking at its very best.\u003c\/p\u003e\n\u003cp\u003e2019\u003c\/p\u003e","brand":"Penguin Publishing Group","offers":[{"title":"Default Title","offer_id":31962826113071,"sku":"01INP1297","price":29.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/InPursuitofFlavor.jpg?v=1588625045"},{"product_id":"between-harlem-and-heaven-afro-asian-american-cooking-for-big-nights-weeknights-and-every-day-alexander-smalls-jj-johnson-veronica-chambers","title":"Signed: Between Harlem and Heaven: Afro-Asian-American Cooking for Big Nights, Weeknights, and Every Day (Alexander Smalls, JJ Johnson, Veronica Chambers)","description":"\u003cp\u003eIn two of the most renowned and historic venues in Harlem, Alexander Smalls and JJ Johnson created a unique take on the Afro-Asian-American flavor profile. Their foundation was a collective three decades of traveling the African diaspora, meeting and eating with chefs of color, and researching the wide reach of a truly global cuisine; their inspiration was how African, Asian, and African-American influences criss-crossed cuisines all around the world. They present here for the first time over 100 recipes that go beyond just one place, taking you, as noted by The New Yorker, “somewhere between Harlem and heaven.”\u003c\/p\u003e\n\u003cp\u003eThis book branches far beyond \"soul food\" to explore the melding of Asian, African, and American flavors. The Afro Asian flavor profile is a window into the intersection of the Asian diaspora and the African diaspora. An homage to this cultural culinary path and the grievances and triumphs along the way, Between Harlem and Heaven isn’t fusion, but a glimpse into a cuisine that made its way into the thick of Harlem's cultural renaissance.\u003c\/p\u003e\n\u003cp\u003eJJ Johnson and Alexander Smalls bring these flavors and rich cultural history into your home kitchen with recipes for...\u003cbr\u003e- Grilled Watermelon Salad with Lime Mango Dressing and Cornbread Croutons,\u003cbr\u003e- Feijoada with Black Beans and Spicy Lamb Sausage,\u003cbr\u003e- Creamy Macaroni and Cheese Casserole with Rosemary and Caramelized Shallots,\u003cbr\u003e- Festive punches and flavorful easy sides, sauces, and marinades to incorporate into your everyday cooking life.\u003c\/p\u003e\n\u003cp\u003eComplete with essays on the history of Minton’s Jazz Club, the melting pot that is Harlem, and the Afro-Asian flavor profile by bestselling coauthor Veronica Chambers, who just published the wildly successful Yes, Chef by Marcus Samuelsson, this cookbook brings the rich history of the Harlem food scene back to the home cook.\u003c\/p\u003e\n\u003cp\u003e2018\u003c\/p\u003e","brand":"Macmillan","offers":[{"title":"Default Title","offer_id":31962870874159,"sku":"01BET686","price":37.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/BetweenHarlemandHeaven.jpg?v=1588625687"},{"product_id":"brown-sugar-kitchen-new-style-down-home-recipes-from-sweet-west-oakland-tanya-holland","title":"Signed Edition: Brown Sugar Kitchen: New-Style, Down-Home Recipes from Sweet West Oakland (Tanya Holland)","description":"\u003cp\u003eBrown Sugar Kitchen is more than a restaurant. This soul-food outpost is a community gathering spot, a place to fill the belly, and the beating heart of West Oakland, a storied postindustrial neighborhood across the bay from San Francisco.\u003cbr\u003e\u003cbr\u003eThe restaurant is a friendly beacon on a tree-lined parkway, nestled low and snug next to a scrap-metal yard in this Bay Area rust belt. Out front, customers congregate on long benches and sprawl in the grass, soaking up the sunshine, sipping at steaming mugs of Oakland-roasted coffee, waiting to snag one of the tables they glimpse through the swinging doors. Deals are done, friends are made; this is a community in action. In short order, they'll get their table, their pecan-studded sticky buns, their meaty hash topped with a quivering poached egg. Later in the day, the line grows, and the orders for chef-owner Tanya Holland's famous chicken and waffles or oyster po'boy fly. This is when satisfaction arrives.\u003cbr\u003e\u003cbr\u003eBrown Sugar Kitchen, the cookbook, stars 86 recipes for re-creating the restaurant's favorites at home, from a thick Shrimp Gumbo to celebrated Macaroni \u0026amp; Cheese to a show-stopping Caramel Layer Cake with Brown Butter–Caramel Frosting. And these aren't all stick-to-your-ribs recipes: Tanya's interpretations of soul food star locally grown, seasonal produce, too, in crisp, creative salads such as Romaine with Spring Vegetables \u0026amp; Cucumber-Buttermilk Dressing and Summer Squash Succotash. Soul-food classics get a modern spin in the case of B-Side BBQ Braised Smoked Tofu with Roasted Eggplant and a side of Roasted Green Beans with Sesame-Seed Dressing. Straight-forward, unfussy but inspired, these are recipes you'll turn to again and again.\u003cbr\u003e\u003cbr\u003eRich visual storytelling reveals the food and the people that made and make West Oakland what it is today. Brown Sugar Kitchen truly captures the sense—and flavor—of this richly textured and delicious place.\u003c\/p\u003e\n\u003cp\u003e2014\u003c\/p\u003e","brand":"Chronicle","offers":[{"title":"Default Title","offer_id":31962969243695,"sku":"01BRO1368","price":29.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/BrownSugarKitchen.jpg?v=1588626613"},{"product_id":"the-edna-lewis-cookbook-edna-lewis","title":"The Edna Lewis Cookbook (Edna Lewis)","description":"\u003cp\u003e\u003cspan style=\"color: #333333; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-top: 12pt; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; -webkit-text-stroke-width: 0px; white-space: normal; word-spacing: 0px;\"\u003e\u003cspan\u003eEdna Lewis was recently honored with the issuance of a postal stamp by the US Post Office. She is renowned as one of the greatest American chefs and as an African-American woman who almost single handedly revived a forgotten world of refined Southern cooking.\u003c\/span\u003e\u003c\/span\u003e\u003cbr style=\"color: #333333; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; -webkit-text-stroke-width: 0px; white-space: normal; word-spacing: 0px;\"\u003e\u003cspan style=\"color: #333333; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-top: 12pt; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; -webkit-text-stroke-width: 0px; white-space: normal; word-spacing: 0px;\"\u003e\u003cspan\u003eAnother celebrated American chef, James Beard, remarked: “Edna Lewis makes me want to go right into the kitchen and start cooking.” Lewis won many industry awards and was often referred to as “the \u003cem style=\"font-style: italic;\"\u003eGrande Dame\u003c\/em\u003e of Southern Cooking” and the “South's answer to Julia Child.”\u003c\/span\u003e\u003c\/span\u003e\u003cbr style=\"color: #333333; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; -webkit-text-stroke-width: 0px; white-space: normal; word-spacing: 0px;\"\u003e\u003cspan style=\"color: #333333; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-top: 12pt; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; -webkit-text-stroke-width: 0px; white-space: normal; word-spacing: 0px;\"\u003e\u003cspan\u003eLewis(1916-2006) also had a remarkable life story. She was born and grew up in rural Virginia in an area called Freetown. She learned to cook from an extended family that included grandparents who had been enslaved.\u003c\/span\u003e\u003c\/span\u003e\u003cbr style=\"color: #333333; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; -webkit-text-stroke-width: 0px; white-space: normal; word-spacing: 0px;\"\u003e\u003cspan style=\"color: #333333; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-top: 12pt; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; -webkit-text-stroke-width: 0px; white-space: normal; word-spacing: 0px;\"\u003e\u003cspan\u003e\u003cem style=\"font-style: italic;\"\u003eThe Edna Lewis Cookbook\u003c\/em\u003e, Lewis's first book, published in 1972, contains over 100 recipes, arranged in menu form and organized according to the season of the year: Spring, Summer, Autumn, and Christmas. With its focus mostly although not exclusively on Southern food, it began the revival of true Southern cooking.\u003c\/span\u003e\u003c\/span\u003e\u003cbr style=\"color: #333333; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; -webkit-text-stroke-width: 0px; white-space: normal; word-spacing: 0px;\"\u003e\u003cspan style=\"color: #333333; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-top: 12pt; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; -webkit-text-stroke-width: 0px; white-space: normal; word-spacing: 0px;\"\u003e\u003cspan\u003eLewis went on to publish three more books: \u003cem style=\"font-style: italic;\"\u003eThe Taste of Country Cooking\u003c\/em\u003e (1976), \u003cem style=\"font-style: italic;\"\u003eIn Pursuit of Flavor\u003c\/em\u003e (1988), and \u003cem style=\"font-style: italic;\"\u003eThe Gift of Southern Cooking\u003c\/em\u003e, co-authored with Scott Peacock (2003).\u003c\/span\u003e\u003c\/span\u003e\u003cbr style=\"color: #333333; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; -webkit-text-stroke-width: 0px; white-space: normal; word-spacing: 0px;\"\u003e\u003cspan style=\"color: #333333; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-top: 12pt; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; -webkit-text-stroke-width: 0px; white-space: normal; word-spacing: 0px;\"\u003e\u003cspan\u003eHer menus and recipes were featured in a variety of publications, including the \u003cem style=\"font-style: italic;\"\u003eNew York Times\u003c\/em\u003e, the \u003cem style=\"font-style: italic;\"\u003eNew York Times Magazine\u003c\/em\u003e,the \u003cem style=\"font-style: italic;\"\u003eWashington Post\u003c\/em\u003e, \u003cem style=\"font-style: italic;\"\u003eGourmet\u003c\/em\u003e, \u003cem style=\"font-style: italic;\"\u003eFood \u0026amp; Wine\u003c\/em\u003e, \u003cem style=\"font-style: italic;\"\u003eCook's\u003c\/em\u003e, \u003cem style=\"font-style: italic;\"\u003eHouse \u0026amp; Garden\u003c\/em\u003e, and \u003cem style=\"font-style: italic;\"\u003eRedbook\u003c\/em\u003e, among others.\u003c\/span\u003e\u003c\/span\u003e\u003cbr style=\"color: #333333; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; -webkit-text-stroke-width: 0px; white-space: normal; word-spacing: 0px;\"\u003e\u003cspan style=\"color: #333333; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-top: 12pt; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; -webkit-text-stroke-width: 0px; white-space: normal; word-spacing: 0px;\"\u003e\u003cspan\u003eThis edition of \u003cem style=\"font-style: italic;\"\u003eThe Edna Lewis Cookbook\u003c\/em\u003e\u003c\/span\u003e\u003cspan\u003e marks the 100\u003csup\u003eth\u003c\/sup\u003e Anniversary of Miss Lewis's birth.\u003c\/span\u003e\u003c\/span\u003e\u003cbr style=\"color: #333333; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; -webkit-text-stroke-width: 0px; white-space: normal; word-spacing: 0px;\"\u003e\u003cspan style=\"color: #333333; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; -webkit-text-stroke-width: 0px; white-space: normal; word-spacing: 0px;\"\u003eEvangeline Peterson studied with Edna Lewis and assisted her in compiling \u003cem style=\"font-style: italic;\"\u003eThe Edna Lewis Cookbook.\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #333333; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; -webkit-text-stroke-width: 0px; white-space: normal; word-spacing: 0px;\"\u003e\u003cem style=\"font-style: italic;\"\u003e2016\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Axios Press","offers":[{"title":"Default Title","offer_id":31963570602031,"sku":"01EDN1012","price":20.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/theEdnaLewisCookbook.jpg?v=1588632582"},{"product_id":"manresa-an-edible-reflection-david-kinch","title":"Manresa: An Edible Reflection (David Kinch)","description":"\u003cp\u003eSince opening Manresa in Los Gatos in 2002, award-winning Chef David Kinch has done more to create a sense of place through his food—specifically where the Santa Cruz Mountains meet the sea—than any other chef on the West Coast. Manresa’s thought-provoking dishes and unconventional pairings draw on techniques both traditional and modern that combine with the heart of the Manresa experience: fruits and vegetables. Through a pioneering collaboration between farm and restaurant, nearby Love Apple Farms supplies nearly all of the restaurant’s exquisite produce year round.\u003cbr\u003e\u003cbr\u003eKinch's interpretation of these ingredients, drawing on his 30 years in restaurants as well as his far-flung and well-fed travels, are at the heart of the Manresa experience. In Manresa, Chef Kinch details his thoughts on building a dish: the creativity, experimentation and emotion that go into developing each plate and daily menu—and how a tasting menu ultimately tells a deeper story. A literary snapshot of the restaurant, from Chef Kinch's inspirations to his techniques, Manresa is an ode to the mountains, fields, and sea; it shares the philosophies and passions of a brilliant chef whose restaurant draws its inspiration globally, while always keeping a profound connection to the people, producers, and bounty of the land that surrounds it.\u003c\/p\u003e\n\u003cp\u003e2013\u003c\/p\u003e","brand":"Penguin Publishing Group","offers":[{"title":"Default Title","offer_id":32007936344111,"sku":"01MAN113","price":50.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/Manresa.jpg?v=1589143248"},{"product_id":"the-zuni-cafe-cookbook-a-compendium-of-recipes-and-cooking-lessons-from-san-franciscos-beloved-resturant-judy-rodgers","title":"The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Resturant (Judy Rodgers)","description":"\u003cp\u003eFor twenty-four years, in an odd and intimate warren of rooms, San Franciscans of every variety have come to the Zuni Café with high expectations and have rarely left disappointed.\u003c\/p\u003e\n\u003cp\u003eIn \u003cstrong\u003e\u003cem\u003eThe Zuni Café Cookbook\u003c\/em\u003e\u003c\/strong\u003e, a book customers have been anticipating for years, chef and owner Judy Rodgers provides recipes for Zuni's most well-known dishes, ranging from the Zuni Roast Chicken to the Espresso Granita. But Zuni's appeal goes beyond recipes. Harold McGee concludes, \"What makes \u003cstrong\u003e\u003cem\u003eThe Zuni Café Cookbook\u003c\/em\u003e\u003c\/strong\u003e a real treasure is the voice of Zuni's Judy Rodgers,\" whose book \"repeatedly sheds a fresh and revealing light on ingredients and dishes, and even on the nature of cooking itself.\" Deborah Madison (Vegetarian Cooking for Everyone) says the introduction alone \"should be required reading for every person who might cook something someday.\" 24 pages of color; 50 black-and-white photographs\u003c\/p\u003e\n\u003cp\u003eJames Beard Foundation Cookbook Of The Year \u003c\/p\u003e\n\u003cp\u003eIACP Cookbook Award\u003c\/p\u003e\n\u003cp\u003eJames Beard Foundation Outstanding Restaurant Award\u003c\/p\u003e\n\u003cp\u003eJames Beard Foundation Outstanding Chef Award\u003c\/p\u003e\n\u003cp\u003e2002\u003c\/p\u003e","brand":"W.W. Norton","offers":[{"title":"Default Title","offer_id":32048738959407,"sku":"01ZUN609","price":40.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/ZuniCafeCookbook.jpg?v=1589481638"},{"product_id":"prune-gabrielle-hamilton","title":"Prune (Gabrielle Hamilton)","description":"\u003cp\u003eA self-trained cook turned James Beard Award–winning chef, Gabrielle Hamilton opened Prune on New York’s Lower East Side fifteen years ago to great acclaim and lines down the block, both of which continue today. A deeply personal and gracious restaurant, in both menu and philosophy, Prune uses the elements of home cooking and elevates them in unexpected ways. The result is delicious food that satisfies on many levels.  \u003cbr\u003e \u003cbr\u003eHighly original in concept, execution, look, and feel, the Prune cookbook is an inspired replica of the restaurant’s kitchen binders. It is written to Gabrielle’s cooks in her distinctive voice, with as much instruction, encouragement, information, and scolding as you would find if you actually came to work at Prune as a line cook. The recipes have been tried, tasted, and tested dozens if not hundreds of times. Intended for the home cook as well as the kitchen professional, the instructions offer a range of signals for cooks—a head’s up on when you have gone too far, things to watch out for that could trip you up, suggestions on how to traverse certain uncomfortable parts of the journey to ultimately help get you to the final destination, an amazing dish.\u003cbr\u003e \u003cbr\u003eComplete with more than with more than 250 recipes and 250 color photographs, home cooks will find Prune’s most requested recipes—Grilled Head-on Shrimp with Anchovy Butter, Bread Heels and Pan Drippings Salad, Tongue and Octopus with Salsa Verde and Mimosa’d Egg, Roasted Capon on Garlic Crouton, Prune’s famous Bloody Mary (and all 10 variations). Plus, among other items, a chapter entitled “Garbage”—smart ways to repurpose foods that might have hit the garbage or stockpot in other restaurant kitchens but are turned into appetizing bites and notions at Prune.\u003cbr\u003e \u003cbr\u003eFeatured here are the recipes, approach, philosophy, evolution, and nuances that make them distinctively Prune’s. Unconventional and honest, in both tone and content, this book is a welcome expression of the cookbook as we know it.\u003cbr style=\"color: #333333; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; -webkit-text-stroke-width: 0px; white-space: normal; word-spacing: 0px;\"\u003e\u003c\/p\u003e\n\u003cp\u003e2014\u003c\/p\u003e","brand":"Penguin Publishing Group","offers":[{"title":"Default Title","offer_id":32104263319599,"sku":"01PRU049","price":45.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/Prune.jpg?v=1589923330"},{"product_id":"pre-order-signed-bookplate-chicano-eats-recipes-from-my-mexican-american-kitchen-esteban-castillo","title":"Chicano Eats: Recipes From My Mexican-American Kitchen (Esteban Castillo)","description":"\u003cp\u003eThe creator of the popular \u003cem\u003eChicano Eats\u003c\/em\u003e blog and winner of the \u003cem\u003eSaveur \u003c\/em\u003eBest New Voice People’s Choice Award takes us on a delicious tour through the diverse flavors and foods of Chicano cuisine—Mexican food with an immigrant sensibility that weaves seamlessly between Mexican and American genres and cultures.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003eEsteban Castillo grew up in Santa Ana, California, where more than three-quarters of the population is Latino. Because Mexican food was the foundation of his childhood, he was surprised to see recipes for dishes on popular food blogs that were anything but the traditional meals he grew up eating. He was inspired to create the blog,\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eChicano Eats\u003c\/em\u003e, to showcase his love for design, cooking, and culture and provide a space for authentic Latino voices, recipes, and stories to be heard.\u003c\/p\u003e\n\u003cp\u003eBuilding on his blog,\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eChicano Eats\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eis a bicultural and bilingual cookbook that includes 85 traditional and fusion Mexican recipes as gorgeous to look at as they are sublime to eat. Chicano cuisine is Mexican food made by Chicanos (Mexican Americans) that has been shaped by the communities in the U.S. where they grew up. It is Mexican food that bisects borders and uses a group of traditional ingredients—chiles, beans, tortillas, corn, and tomatillos—and techniques while boldly incorporating many exciting new twists, local ingredients, and influences from other cultures and regions in the United States.\u003cspan\u003e \u003c\/span\u003e\u003cem\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eAccompanied by more than 100 bright, modern photographs,\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eChicano Eats\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eis a melting pot of delicious and nostalgic recipes, a literal blending of cultures through food that offer a taste of home for Latinos and introduces familiar flavors and ingredients in a completely different and original way for Americans of all ethnic heritages.\u003c\/p\u003e\n\u003cp\u003e2020\u003c\/p\u003e","brand":"Harper","offers":[{"title":"Default Title","offer_id":32379135262767,"sku":"01CHI1660","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/Chicano-Eats.jpg?v=1593213785"},{"product_id":"carla-halls-soul-food-carla-hall-genevieve-ko","title":"Carla Hall's Soul Food (Carla Hall, Genevieve Ko)","description":"\u003cp\u003eIn Carla Hall’s Soul Food, the beloved chef and television celebrity takes us back to her own Nashville roots to offer a fresh, lip-smackin’ look at America’s favorite comfort cuisine and traces soul food’s history from Africa and the Caribbean to the American South. Carla shows us that soul food is more than barbecue and mac and cheese. Traditionally a plant-based cuisine, everyday soul food is full of veggie goodness that’s just as delicious as cornbread and fried chicken.\u003c\/p\u003e\n\u003cp\u003eFrom Black-Eyed Pea Salad with Hot Sauce Vinaigrette to Tomato Pie with Garlic Bread Crust, the recipes in Carla Hall’s Soul Food deliver her distinctive Southern flavors using farm-fresh ingredients. The results are light, healthy, seasonal dishes with big, satisfying tastes—the mouthwatering soul food everyone will want a taste of.\u003c\/p\u003e\n\u003cp\u003eRecipes include:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCracked Shrimp with Comeback Sauce\u003c\/li\u003e\n\u003cli\u003eGhanaian Peanut Beef Stew with Onions and Celery\u003c\/li\u003e\n\u003cli\u003eCaribbean Smothered Chicken with Coconut, Lime, and Chiles\u003c\/li\u003e\n\u003cli\u003eRoasted Cauliflower with Raisins and Lemon-Pepper Millet\u003c\/li\u003e\n\u003cli\u003eField Peas with Country Ham\u003c\/li\u003e\n\u003cli\u003eChunky Tomato Soup with Roasted Okra Rounds\u003c\/li\u003e\n\u003cli\u003eSweet Potato Pudding with Clementines\u003c\/li\u003e\n\u003cli\u003ePoured Caramel Cake\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eWith Carla Hall’s Soul Food, you can indulge in rich celebration foods, such as deviled eggs, buttermilk biscuits, Carla’s famous take on Nashville hot fried chicken, and a decadent coconut cream layer cake.\u003c\/p\u003e\n\u003cp\u003eFeaturing 145 original recipes, 120 color photographs, and a whole lotta love, Carla Hall’s Soul Food is a wonderful blend of the modern and the traditional—honoring soul food’s heritage and personalizing it with Carla’s signature fresh style. The result is an irresistible and open-hearted collection of recipes and stories that share love and joy, identity, and memory.\u003c\/p\u003e\n\u003cp\u003e2018\u003c\/p\u003e","brand":"Harper Wave","offers":[{"title":"Default Title","offer_id":32422748946479,"sku":"01CAR1675","price":32.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/CarlaHallsSoulFood.jpg?v=1594232428"},{"product_id":"saltbox-seafood-joint-cookbook-ricky-moore","title":"Saltbox Seafood Joint Cookbook (Ricky Moore)","description":"\u003cp\u003eRicky Moore was born and reared in the North Carolina coastal town of New Bern, where catching and eating fresh fish and shellfish is what people do. Today, Moore is one of the most widely admired chefs to come out of the region. In this cookbook, he tells the story of how he started his wildly popular Saltbox Seafood Joint® restaurants and food truck in Durham, North Carolina. Moore, a formally trained chef, was led by a culinary epiphany in the famous wet markets of Singapore to start a restaurant focused purely on the food inspired by the Carolina coast and its traditional roadside fish shacks and camps. Saltbox Seafood Joint's success is a testament to Moore's devotion to selecting the freshest seasonal ingredients every day and preparing them perfectly.\u003cbr\u003e\u003cbr\u003eIn sixty recipes that celebrate his coastal culinary heritage, Moore instructs cooks how to prepare Saltbox Seafood Joint dishes. This cookbook, written with K. C. Hysmith, explains how to pan-fry and deep-fry, grill and smoke, and cook up soups, chowders, stews, and grits and seafood. Moore has taken pity on us and even included the recipe for his famous Hush-Honeys®, an especially addictive hushpuppy. Charts and illustrations in the book explain the featured types, availability, and cuts of fish and shellfish used in the recipes.\u003c\/p\u003e\n\u003cp\u003e2019\u003c\/p\u003e","brand":"University of North Carolina Press","offers":[{"title":"Default Title","offer_id":32422963445807,"sku":"01SAL1680","price":25.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/SaltboxSeafoodJoint.jpg?v=1594238960"},{"product_id":"soul-a-chefs-culinary-evolution-in-150-recipes-todd-richards","title":"SOUL: A Chef's Culinary Evolution in 150 Recipes (Todd Richards)","description":"James Beard Award-nominated Chef Todd Richards shares his personal culinary exploration of soul food.\u003cbr\u003e\u003cbr\u003eBlack American chefs and cooks are often typecast as the experts of only one cuisine—soul food, but Todd Richards’ food is anything but stereotypical. Taste his Hot-Chicken-Style Country-Fried Lamb Steak or Blueberry-Sweet Tea-Brined Chicken Thighs as evidence. While his dishes are rooted in family and the American cuisine known as soul food, he doesn’t let his heritage restrain him. The message of \u003ci\u003eSoul \u003c\/i\u003eis that cooks can honor tradition yet be liberated to explore. Todd Richards celebrates the restorative wonders of a classic pot of Collard Greens with Ham Hocks, yet doesn’t shy away from building upon that foundational recipe with his Collard Green Ramen, a reinterpretation that incorporates far-flung flavors of cultural influences and exemplifies culinary evolution. Page after page, in more than 150 recipes and stunning photos, Todd shares his creativity and passion to highlight what soul food can be for a new generation of cooks. Whether you’re new to Southern and soul food or call the South your home, \u003ci\u003eSoul\u003c\/i\u003e will encourage you to not only step outside of the box, but to boldly walk away from it.\u003cbr\u003e\u003cbr\u003eThe chapters in \u003ci\u003eSoul\u003c\/i\u003e are organized by featured ingredients: Collards, Onions, Berries, Lamb, Seafood, Corn, Tomatoes, Melons, Stone Fruit, Eggs and Poultry, Pork and Beef, Beans and Rice, and Roots. Each one begins with a traditional recipe and progresses alongside Richards’ exploration of flavor combinations and techniques.","brand":"Independent Publishers Group","offers":[{"title":"Default Title","offer_id":32473709805615,"sku":"01SOU1700","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/Soul.jpg?v=1595717578"},{"product_id":"preorder-the-rise-black-cooks-and-the-soul-of-american-food-marcus-samuelsson","title":"Signed Bookplate: The Rise: Black Cooks and the Soul of American Food (Marcus Samuelsson)","description":"\u003cp\u003eThis groundbreaking new cookbook celebrates contemporary Black cooking from chef, bestselling author, and TV star Marcus Samuelsson.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIt is long past time to recognize Black excellence in the culinary world the same way it has been celebrated in the worlds of music, sports, literature, film, and the arts. Black cooks and creators have led American culture forward with indelible contributions of artistry and ingenuity from the start, but Black authorship has been consistently erased from the story of American food.\u003cbr\u003e \u003cbr\u003eNow, in \u003ci\u003eThe Rise\u003c\/i\u003e, chef, author, and television star Marcus Samuelsson gathers together an unforgettable feast of food, culture, and history to highlight the diverse deliciousness of Black cooking today. Driven by a desire to fight against bias, reclaim Black culinary traditions, and energize a new generation of cooks, Marcus shares his own journey alongside 150 recipes inspired by dozens of top chefs, writers, and activists—with stories exploring their creativity and influence.\u003cbr\u003e \u003cbr\u003eThese dishes break free of the outmoded idea that Black cooking is only “soul food,” with flavors tracing to the African continent, to the Caribbean, all over America, and beyond. Featuring a mix of simple food and celebration cooking, this book also includes a chapter on the pantry of the African diaspora. \u003cbr\u003e \u003cbr\u003eRecipes include a chilled corn and tomato soup inspired by chef Mashama Bailey, and grilled short ribs with a piri-piri marinade and saffron tapioca pudding in homage to authors Michael Twitty and Jessica Harris. Nyesha Arrington’s cooking inspires a crab curry with yams and mustard greens, and chef Edouardo Jordan is celebrated with a spiced catfish with pumpkin leche de tigre.\u003cbr\u003e \u003cbr\u003eA work of stunning breadth and beauty, \u003ci\u003eThe Rise \u003c\/i\u003eis more than a cookbook. It’s a movement.\u003cbr\u003e \u003c\/p\u003e\n\u003cp\u003e2020\u003c\/p\u003e","brand":"Hachette Book Group","offers":[{"title":"Default Title","offer_id":32521896755247,"sku":"01RIS1713","price":38.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/The-Rise.jpg?v=1597185034"},{"product_id":"state-bird-provisions-stuart-brioza-nicole-krasinski-jj-goode","title":"State Bird Provisions (Stuart Brioza, Nicole Krasinski, JJ Goode)","description":"\u003cp\u003eThe debut cookbook from one of the country's most celebrated and pioneering restaurants, Michelin-starred State Bird Provisions in San Francisco.\u003cbr\u003e\u003cbr\u003eFew restaurants have taken the nation by storm in the way that State Bird Provisions has. Inspired by their years catering parties, chefs Stuart Brioza and Nicole Krasinski use dim sum style carts to offer guests small but finely crafted dishes ranging from Potato Chips with Crème Fraiche and Cured Trout Roe, to Black Butter-Balsamic Figs with Wagon Wheel Cheese Fondue, to their famous savory pancakes (such as Chanterelle Pancakes with Lardo and Maple Vinegar), along with a menu of more substantial dishes such as their signature fried quail with stewed onions.\u003cbr\u003e\u003cbr\u003eTheir singular and original approach to cooking, which expertly blends seemingly disparate influences, flavors, and textures, is a style that has influenced other restaurants throughout the country and is beloved by diners, chefs, and critics alike. In the debut cookbook from this acclaimed restaurant, Brioza and Krasinski share recipes for their most popular dishes along with stunning photography, and inspire readers to craft an unforgettable meal of textures, temperatures, aromas, and colors that excite all of the senses.\u003c\/p\u003e\n\u003cp\u003e2017\u003c\/p\u003e","brand":"Ten Speed","offers":[{"title":"Default Title","offer_id":32539538391087,"sku":"01STA503","price":40.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/StateBirdProvisions.jpg?v=1597608736"},{"product_id":"signed-copy-of-heritage-sean-brock","title":"Heritage (Sean Brock)","description":"\u003cp\u003e\u003ci\u003eNew York Times\u003c\/i\u003e best seller\u003cbr\u003eWinner, James Beard Award for Best Book in American Cooking\u003cbr\u003eWinner, IACP Julia Child First Book Award\u003cbr\u003e \u003cbr\u003eNamed a Best Cookbook of the Season by Amazon, \u003ci\u003eFood \u0026amp; Wine, Harper’s Bazaar, Houston Chronicle, Huffington Post, New York Times, Philadelphia Inquirer, Pittsburgh Post-Gazette, Vanity Fair, Washington Post\u003c\/i\u003e, and more\u003cbr\u003e\u003cbr\u003eSean Brock is the chef behind the game-changing restaurants Husk and McCrady’s, and his first book offers all of his inspired recipes. With a drive to preserve the heritage foods of the South, Brock cooks dishes that are ingredient-driven and reinterpret the flavors of his youth in Appalachia and his adopted hometown of Charleston. The recipes include all the comfort food (think food to eat at home) and high-end restaurant food (fancier dishes when there’s more time to cook) for which he has become so well-known. Brock’s interpretation of Southern favorites like Pickled Shrimp, Hoppin’ John, and Chocolate Alabama Stack Cake sit alongside recipes for Crispy Pig Ear Lettuce Wraps, Slow-Cooked Pork Shoulder with Tomato Gravy, and Baked Sea Island Red Peas. This is a very personal book, with headnotes that explain Brock’s background and give context to his food and essays in which he shares his admiration for the purveyors and ingredients he cherishes.\u003c\/p\u003e\n\u003cp\u003e2014\u003c\/p\u003e","brand":"Artisan","offers":[{"title":"Default Title","offer_id":32582541279279,"sku":"01HER419","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/Heritage.jpg?v=1598721001"},{"product_id":"wylie-dufresne-wd50-the-cookbook-w-dufresne-p-meehan","title":"Wylie Dufresne WD50 The Cookbook (Wylie Dufresne, Peter Meehan)","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eThe first cookbook from one of the world’s most groundbreaking chefs and a pioneering restaurant on the Lower East Side—the story of Wylie Dufresne’s wd~50 and the dishes that made it famous\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eWhen it opened in 2003, wd~50 was New York’s most innovative, cutting-edge restaurant. Mastermind Wylie Dufresne ushered in a new generation of experimental and free-spirited chefs, and introduced a wildly unique approach to cooking, influenced by science, art, and the humblest of classic foods like bagels and lox, and American cheese. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eA cookbook that doubles as a time capsule, \u003cem data-mce-fragment=\"1\"\u003ewd~50\u003c\/em\u003e is a glimpse into a particular moment in New York City food culture, embodied by a restaurant so distinct it inspired \u003cem data-mce-fragment=\"1\"\u003eNew York Times \u003c\/em\u003ecritic Pete Wells to compare its closing in 2014 to that of the notorious music venue CBGB, “with way nicer bathrooms.” With gorgeous photography, detailed recipes explaining Wylie’s iconic creations, and stories from the last days of the restaurant, \u003cem data-mce-fragment=\"1\"\u003ewd~50\u003c\/em\u003e is a collectible piece of culinary memorabilia. Fans of Wylie, food lovers, and industry insiders who have been waiting for a chance to relive the excitement and artistry of wd~50 can finally do just that. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e2017 Hardcover\u003c\/p\u003e","brand":"HarperCollins","offers":[{"title":"Default Title","offer_id":32641471512623,"sku":"01WYL497","price":100.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/WD.jpg?v=1609630673"},{"product_id":"art-of-living-according-to-joe-beef-the-f-morin-d-mcmillan-m-erickson","title":"The Art of Living According to Joe Beef: A Cookbook of Sorts (David McMillan, Frederic Morin, Meredith Erickson)","description":"\u003cmeta charset=\"UTF-8\"\u003e\u003cb data-mce-fragment=\"1\"\u003eThe debut cookbook from one of the most celebrated restaurants in Canada, featuring inventive twists on French market cuisine, plus spirited anecdotes and lush photography.\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eEarning rave reviews for their unforgettable approach, Joe Beef co-owners\/chefs David McMillan and Frédéric Morin push the limits of traditional French cuisine with over 125 recipes (nearly all of them photographed) for hearty dishes infused with irreverent personality. The \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003eStrip Loin Steak\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e comes complete with ten variations, \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003eKale for a Hangover\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e wisely advises the cook to eat and then go to bed, and the \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003eMarjolaine\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e includes tips for welding your own cake mold. Joe Beef’s most popular dishes are also represented, such as \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003eSpaghetti Homard-Lobster\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e, \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003eFoie Gras Breakfast Sandwich\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e, \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003ePork Fish Sticks\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e, and \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003ePojarsky de Veau\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e (a big, moist meatball served on a bone). The \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003ecoup de grâce\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e is the Smorgasbord—Joe Beef’s version of a Scandinavian open-faced sandwich—with thirty different toppings.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eFeaturing lively stories and illustrations showcasing gangsters, oysters, Canadian railroad dining car food, the backyard smoker, and more, this nostalgic yet utterly modern cookbook is a groundbreaking guide to living an outstanding culinary life.\u003c\/span\u003e","brand":"Penguin Random House","offers":[{"title":"Default Title","offer_id":32786279661615,"sku":"01ART104","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/artofliving.jpg?v=1649708232"},{"product_id":"real-cajun-rustic-home-cooking-from-donald-links-louisiana-d-link-p-disbrowe","title":"Real Cajun: Rustic Home Cooking From Donald Link's Louisiana (Donald Link, Paula Disbrowe)","description":"\u003cmeta charset=\"UTF-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAn untamed region teeming with snakes, alligators, and snapping turtles, with sausage and cracklins sold at every gas station, Cajun Country is a world unto itself. The heart of this area—the Acadiana region of Louisiana—is a tough land that funnels its spirit into the local cuisine. You can’t find more delicious, rustic, and satisfying country cooking than the dirty rice, spicy sausage, and fresh crawfish that this area is known for. It takes a homegrown guide to show us around the back roads of this particularly unique region, and in \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eReal Cajun\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e, James Beard Award–winning chef Donald Link shares his own rough-and-tumble stories of living, cooking, and eating in Cajun Country.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eLink takes us on an expedition to the swamps and smokehouses and the music festivals, funerals, and holiday celebrations, but, more important, reveals the fish fries, étouffées, and pots of Granny’s seafood gumbo that always accompany them. The food now famous at Link’s New Orleans–based restaurants, Cochon and Herbsaint, has roots in the family dishes and traditions that he shares in this book. You’ll find recipes for Seafood Gumbo, Smothered Pork Roast over Rice, Baked Oysters with Herbsaint Hollandaise, Louisiana Crawfish Boudin, quick and easy Flaky Buttermilk Biscuits with Fig-Ginger Preserves, Bourbon-Soaked Bread Pudding with White and Dark Chocolate, and Blueberry Ice Cream made with fresh summer berries. Link throws in a few lagniappes to give you an idea of life in the bayou, such as strategies for a great trip to Jazz Fest, a what-not-to-do instructional on catching turtles, and all you ever (or never) wanted to know about boudin sausage. Colorful personal essays enrich every recipe and introduce his grandfather and friends as they fish, shrimp, hunt, and dance.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eFrom the backyards where crawfish boils reign as the greatest of outdoor events to the white tablecloths of Link’s famed restaurants, \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eReal Cajun\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e takes you on a rollicking and inspiring tour of this wild part of America and shares the soulful recipes that capture its irrepressible spirit.\u003c\/span\u003e","brand":"Penguin Random House","offers":[{"title":"Default Title","offer_id":32786758926383,"sku":"01REA167","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/RealCajun.jpg?v=1645474371"},{"product_id":"this-is-camino-r-moore-a-hopelain-c-colin","title":"This is Camino ((Russell Moore, Allison Hopelain, Chris Colin)","description":"\u003cmeta charset=\"UTF-8\"\u003e\u003cb data-mce-fragment=\"1\"\u003eA cookbook about the unique, fire-based cooking approach and ingredient-focused philosophy of Camino restaurant in Oakland, CA, with approximately 100 recipes.\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eRuss and Allison first opened the doors to Camino restaurant in Oakland, California, just as recession forced would-be diners home. Faced with a walk-in refrigerator full of uneaten food and an idling staff, they got industrious—canning, preserving, brining. This efficiency borne out of necessity soon became the driver of innovation for Camino’s cooking and the marker of a truly waste-free kitchen. But Camino is not all prudence and grandmotherly frugality. There’s the smoldering fire at the heart of the restaurant, which likely has a whole lamb leg dangling from a string, turning as it roasts perfectly, its fat seasoning a pot of fresh garbanzo beans underneath. Or, eggplants grilling for a smoky and complex ratatouille. Or, fresh fig leaves browning over the hot embers for a surprising and unforgettable grilled fig leaf ice cream. The pared down approach to ingredients at Camino opens up a world of layered flavors and ingenuity—sophisticated but direct, revelatory and, in its own way, revolutionary. \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eThis Is Camino\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e is an extension of the brilliance of the restaurant, full of deep knowledge, good humor, and delicious food.\u003c\/span\u003e","brand":"Penguin Random House","offers":[{"title":"Default Title","offer_id":32786759811119,"sku":"01THI164","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/ThisisCamino.jpg?v=1648766695"},{"product_id":"taste-technique-recipes-to-elevate-your-home-cooking-n-pomeroy-j-feldmar","title":"Taste \u0026 Technique: Recipes to Elevate Your Home Cooking (Naomi Pomeroy, Jamie Feldmar)","description":"\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eNaomi Pomeroy knows that the best recipes are the ones that make you a better cook. A twenty-year veteran chef with four restaurants to her name, she learned her trade not in fancy culinary schools but by reading cookbooks. From Madeleine Kamman and Charlie Trotter to Alice Waters and Gray Kunz, Naomi cooked her way through the classics, studying French technique, learning how to shop for produce, and mastering balance, acidity, and seasoning.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIn \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eTaste \u0026amp; Technique\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e, Naomi shares her hard-won knowledge, passion, and experience along with nearly 140 recipes that outline the fundamentals of cooking. By paring back complex dishes to the building-block techniques used to create them, Naomi takes you through each recipe step by step, distilling detailed culinary information to reveal the simple methods chefs use to get professional results.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eRecipes for sauces, starters, salads, vegetables, and desserts can be mixed and matched with poultry, beef, lamb, seafood, and egg dishes to create show-stopping meals all year round. Practice braising and searing with a Milk-Braised Pork Shoulder, then pair it with Orange-Caraway Glazed Carrots in the springtime or Caramelized Delicata Squash in the winter. Prepare an impressive Herbed Leg of Lamb for a holiday gathering, and accompany it with Spring Pea Risotto or Blistered Cauliflower with Anchovy, Garlic, and Chile Flakes.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eWith detailed sections on ingredients, equipment, and techniques, this inspiring, beautifully photographed guide demystifies the hows and whys of cooking and gives you the confidence and know-how to become a masterful cook.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e2016 Hardcover\u003c\/p\u003e","brand":"Penguin Random House","offers":[{"title":"Default Title","offer_id":32786759843887,"sku":"01TAS162","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/TasteandTechnique.jpg?v=1609717801"},{"product_id":"the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners-matt-lee-ted-lee","title":"The Lee Bros. Southern Cookbook: Stories and Recipes for Southerners and Would-be Southerners (Matt Lee, Ted Lee)","description":"\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eFrom the \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003eNew York Times\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e food writers who defended lard and demystified gumbo comes a collection of exceptional southern recipes for everyday cooks. \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003eThe Lee Bros. Southern Cookbook\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e tells the story of the brothers' culinary coming-of-age in Charleston―how they triumphed over their northern roots and learned to cook southern without a southern grandmother. Here are recipes for classics like Fried Chicken, Crab Cakes, and Pecan Pie, as well as little-known preparations such as St. Cecilia Punch, Pickled Peaches, and Shrimp Burgers. Others bear the hallmark of the brothers' resourceful cooking style―simple, sophisticated dishes like Blackened Potato Salad, Saigon Hoppin' John, and Buttermilk-Sweet Potato Pie that usher southern cooking into the twenty-first century without losing sight of its roots. With helpful sourcing and substitution tips, this is a practical and personal guide that will have readers cooking southern tonight, wherever they live.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e2006 Hardcover\u003c\/p\u003e","brand":"W.W. Norton","offers":[{"title":"Default Title","offer_id":32890019414063,"sku":"01LEE626","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/LeeBrothersSouthernCookbook.jpg?v=1609717360"},{"product_id":"biscuits-spoonbread-and-sweet-potato-pie-bill-neal","title":"Biscuits, Spoonbread, and Sweet Potato Pie (Bill Neal)","description":"\u003cmeta charset=\"UTF-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis delightful cookbook celebrates the glories of southern baking, with 300 recipes for the breads, biscuits, cakes, pies, cookies, and sweets that have been the pride of southern cooks for generations. \u003c\/span\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eFrom his first chapter on cornmeal--with recipes for dumplings, hushpuppies, and four styles of spoonbread--to his delicious array of desserts--including persimmon pudding, lemon chess pie, and pecan cake with caramel icing--Bill Neal interweaves fascinating bits of culinary history with a native's knowledge of the cooking secrets of the rural South. He demystifies beaten biscuits, revives such southern standbys as baps and bannocks, and freshens up old favorites such as peach cobbler and fruitcake. Passing on the traditions of the southern kitchen, Neal pays tribute to the richness of the region's heritage.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003ePaperback\u003c\/p\u003e","brand":"University of North Carolina Press","offers":[{"title":"Default Title","offer_id":39387633909807,"sku":"01BIS2025","price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/BiscuitsSpoonbread_e43e592c-9db8-45e3-a8a0-8734cc893423.jpg?v=1622933704"},{"product_id":"bill-neals-southern-cooking-bill-neal","title":"Bill Neal's Southern Cooking (Bill Neal)","description":"\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eSouthern cooking, the most interesting and complex regional cuisine in America, remains a mystery to many professional cooks and southerners. With a stellar collection of recipes, Neal reveals the background and subtleties of southern foods. He uses imaginative new ways with old standards to make the recipes more accessible, but he never resorts to shortcuts or processed ingredients. He also shows how the meeting of Native American, Western European, and African cultures has created this cuisine.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003ePaperback\u003c\/p\u003e","brand":"University of North Carolina Press","offers":[{"title":"Default Title","offer_id":39387637481519,"sku":"01BIL2026","price":26.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/BillNealsSouthernCooking.jpg?v=1622934610"},{"product_id":"cook-real-hawaii-sheldon-simeon-garrett-snyder","title":"Signed Bookplate: Cook Real Hawai'i (Sheldon Simeon, Garrett Snyder)","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eThe story of Hawaiian cooking, by a two-time\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003eTop Chef\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003efinalist and Fan Favorite, through 100 recipes that embody the beautiful cross-cultural exchange of the islands.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eEven when he was winning accolades and adulation for his cooking, two-time \u003cem data-mce-fragment=\"1\"\u003eTop Chef\u003c\/em\u003e finalist Sheldon Simeon decided to drop what he thought he was \u003cem data-mce-fragment=\"1\"\u003esupposed\u003c\/em\u003e to cook as a chef. He dedicated himself instead to the local Hawai‘i food that feeds his ‘ohana—his family and neighbors. With uncomplicated, flavor-forward recipes, he shows us the many cultures that have come to create the cuisine of his beloved home: the native Hawaiian traditions, Japanese influences, Chinese cooking techniques, and dynamic Korean, Portuguese, and Filipino flavors that are closest to his heart.\u003cbr data-mce-fragment=\"1\"\u003e \u003cbr data-mce-fragment=\"1\"\u003eThrough stunning photography, poignant stories, and dishes like wok-fried poke, pork dumplings made with biscuit dough, crispy cauliflower katsu, and charred huli-huli chicken slicked with a sweet-savory butter glaze, \u003cem data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eCook Real Hawai‘i\u003c\/strong\u003e \u003c\/em\u003ewill bring a true taste of the cookouts, homes, and iconic mom and pop shops of Hawai‘i into your kitchen.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e2021\u003c\/p\u003e","brand":"Clarkson Potter","offers":[{"title":"Default Title","offer_id":40014592639023,"sku":"01COO1889","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/CookRealHawaii_79b9fcff-214c-450d-a03d-40d7e929178a.jpg?v=1629415479"},{"product_id":"preorder-my-america-recipes-from-a-young-black-chef-kwame-onwuachi-joshua-david-stein","title":"Signed Bookplate: My America: Recipes from a Young Black Chef (Kwame Onwuachi, Joshua David Stein)","description":"\u003cp\u003e\u003cspan style=\"color: #ff2a00;\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003e\u003cb\u003eWhat is American food? In his first cookbook, Kwame Onwuachi (“the most important chef in America” —\u003ci\u003eSan Francisco Chronicle\u003c\/i\u003e), the acclaimed author of \u003ci\u003eNotes from a Young Black Chef\u003c\/i\u003e, shares the dishes of his America; dishes that show the true diversity of American food.\u003cbr\u003e \u003c\/b\u003e\u003cbr\u003e\u003c\/strong\u003eFeaturing more than 125 recipes, \u003ci\u003eMy America\u003c\/i\u003e is a celebration of the food of the African Diaspora, as handed down through Onwuachi’s own family history, spanning Nigeria to the Caribbean, the South to the Bronx, and beyond. From Nigerian Jollof, Puerto Rican Red Bean Sofrito, and Trinidadian Channa (Chickpea) Curry to Jambalaya, Baby Back Ribs, and Red Velvet Cake, these are global home recipes that represent the best of the patchwork that is American cuisine. Interwoven throughout the book are stories of Onwuachi’s travels, illuminating the connections between food and place, and food and culture. The result is a deeply personal tribute to the food of “a land that belongs to you and yours and to me and mine.”\u003cbr\u003e \u003c\/p\u003e\n\u003cp\u003e2022\u003c\/p\u003e","brand":"Penguin Random House","offers":[{"title":"Default Title","offer_id":40075102879791,"sku":"01MYA2163","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/myamerica.jpg?v=1632411835"},{"product_id":"signed-copy-l-a-son-my-life-my-city-my-food-roy-choi-tien-nguyen-natasha-phan","title":"Signed Edition: L.A. Son: My Life, My City, My Food (Roy Choi, Tien Nguyen, Natasha Phan)","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003eLos Angeles: A patchwork megalopolis defined by its unlikely cultural collisions; the city that raised and shaped Roy Choi, the boundary-breaking chef who decided to leave behind fine dining to feed the city he loved—and, with the creation of the Korean taco, reinvented street food along the way.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAbounding with both the food and the stories that gave rise to Choi's inspired cooking, L.A. Son takes us through the neighborhoods and streets most tourists never see, from the hidden casinos where gamblers slurp fragrant bowls of pho to Downtown's Jewelry District, where a ten-year-old Choi wolfed down Jewish deli classics between diamond deliveries; from the kitchen of his parents' Korean restaurant and his mother's pungent kimchi to the boulevards of East L.A. and the best taquerias in the country, to, at last, the curbside view from one of his emblematic Kogi taco trucks, where people from all walks of life line up for a revolutionary meal.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eFilled with over 85 inspired recipes that meld the overlapping traditions and flavors of L.A.—including Korean fried chicken, tempura potato pancakes, homemade chorizo, and Kimchi and Pork Belly Stuffed Pupusas—L.A. Son embodies the sense of invention, resourcefulness, and hybrid attitude of the city from which it takes its name, as it tells the transporting, unlikely story of how a Korean American kid went from lowriding in the streets of L.A. to becoming an acclaimed chef.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003ePublished 2013\u003c\/p\u003e","brand":"Ecco","offers":[{"title":"Default Title","offer_id":40212304560175,"sku":"01LAS039","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/LASon_68e3c856-a5fd-41c4-89b3-eb3a6bca28f0.jpg?v=1636670916"},{"product_id":"turkey-and-the-wolf-flavor-trippin-in-new-orleans-a-cookbook-mason-hereford-jj-goode","title":"Signed Bookplate: Turkey and the Wolf: Flavor Trippin' in New Orleans (Mason Hereford, JJ Goode)","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cdiv class=\"expandContent\" id=\"desc_summary1984858998-content\"\u003e\n\u003cb\u003eA fun and flavorful book of 95 dynamic recipes that put a playful spin on Southern food, from the James Beard Award-nominated owner of Turkey and the Wolf in New Orleans.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan class=\"src-ti\"\u003eMason Hereford grew up in rural Virginia, where he frequented local country stores that sold everything from gas and ammo to broccoli-cheese casserole and a turkey, cheddar, and cranberry sandwich that still haunts his dreams. After working in fine dining, he opened Turkey and the Wolf in New Orleans in 2016, bringing country store spirit (and his take on that turkey sandwich) to the masses. \u003cbr\u003e\u003cbr\u003eIn \u003cstrong\u003e\u003ci\u003eTurkey and the Wolf\u003c\/i\u003e\u003c\/strong\u003e, Hereford draws on inspiration from his childhood to offer bold, fresh twists on\u003cb\u003e \u003c\/b\u003esome of the most beloved Southern dishes. From chicken pot-hand-pies with buttermilk dip and decadent bologna sandwiches to deviled egg tostadas with salsa macha and his mom’s burnt tomato casserole, this colorful cookbook is packed with nostalgic and indulgent recipes, mouthwatering photographs, and delectable illustrations.\u003cbr\u003e\u003cbr\u003eWith a focus on big flavors through laidback cooking,\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e\u003ci\u003eTurkey and the Wolf\u003c\/i\u003e\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eis a frolic through Southern food from the viewpoint of a true original.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"expandContent\"\u003e\u003cspan class=\"src-ti\"\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"expandContent\"\u003e\u003cspan class=\"src-ti\"\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"expandContent\"\u003e\u003cspan class=\"src-ti\"\u003e2022\u003c\/span\u003e\u003c\/div\u003e","brand":"Ten Speed Press","offers":[{"title":"Default Title","offer_id":40412406841391,"sku":"01TUR2228","price":30.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/Turkey-and-the-Wolf.jpg?v=1641948413"},{"product_id":"preorder-langdon-hall-a-cookbook-jason-bangerter-chris-johns","title":"Langdon Hall: A Cookbook (Jason Bangerter, Chris Johns)","description":"\u003cp\u003e\u003cspan style=\"color: #ff2a00;\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003eFrom Langdon Hall Country House Hotel \u0026amp; Spa—the luxury Relais \u0026amp; Châteaux property in Canada—comes award-winning Chef Jason Bangerter’s stunning collection of recipes in a deluxe cookbook.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eNestled within the Carolinian Forest in southwestern Ontario, Langdon Hall is one of the Canada’s most gorgeous country house hotels. Renowned for exquisite cuisine that changes with the seasons to reflect the reaps of the harvest—wild produce growing in abundance on the property and the bounty of the kitchen gardens—Chef Jason Bangerter offers guests an unforgettable dining experience. In the spring this might mean Sweet Pea Tart with Fresh Peas from the Garden and Buckwheat, and the summer might inspire Sea Scallops with White Beet Purée and Beetroot Cream. Upon the arrival of first frost, seasonally inspired dishes include Autumn Squash Soup with Sweetbreads, Chestnuts and Orchard Apple, or Sweet Corn and Mustard Caramel with Brown Butter Pound Cake and Popped Sorghum. Snow-covered months of winter offer comforting dishes like Beef Short Rib and Rutabaga with Black Truffle and Madeira Jus, or a decadent Milk Chocolate Tart with Cocoa Crust and Passion Fruit.\u003cbr data-mce-fragment=\"1\"\u003e \u003cbr data-mce-fragment=\"1\"\u003eLangdon Hall: A Cookbook, is a stunning collection of seasonally inspired recipes with notes on techniques, wine pairings, and stories about ingredients, cooking, farmers, and purveyors. Featuring gorgeous food and location photography throughout, readers will be transported to the century-old luxury estate. Some of the dishes are ambitious and others are simpler and come together easily—all within the reach of the home cook.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp\u003e2022\u003c\/p\u003e","brand":"Penguin Random House","offers":[{"title":"Default Title","offer_id":40452516118575,"sku":"01LAN2264","price":37.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/langdonhall.jpg?v=1643156607"},{"product_id":"preorder-gullah-geechee-home-cooking-recipes-from-the-matriarch-of-edisto-island","title":"Gullah Geechee Home Cooking: Recipes from the Matriarch of Edisto Island (Emily Meggett)","description":"\u003cp\u003e\u003cspan style=\"color: #ff2a00;\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"UTF-8\"\u003eThe first major Gullah Geechee cookbook from “the matriarch of Edisto Island,” who provides delicious recipes and the history of an overlooked American community\u003c\/b\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe history of the Gullah and Geechee people stretches back centuries, when enslaved members of this community were historically isolated from the rest of the South because of their location on the Sea Islands of coastal South Carolina and Georgia. Today, this Lowcountry community represents the most direct living link to the traditional culture, language, and foodways of their West African ancestors.\u003cbr\u003e\u003cbr\u003e\u003ci\u003eGullah Geechee Home Cooking\u003c\/i\u003e, written by Emily Meggett, the matriarch of Edisto Island, is \u003ci\u003ethe\u003c\/i\u003e preeminent Gullah cookbook. At 87 years old, and with more than 50 grandchildren and great-grandchildren, Meggett is a respected elder in the Gullah community of South Carolina. She has lived on the island all her life, and even at her age, still cooks for hundreds of people out of her hallowed home kitchen. Her house is a place of pilgrimage for anyone with an interest in Gullah Geechee food. Meggett’s Gullah food is rich and flavorful, though it is also often lighter and more seasonal than other types of Southern cooking. Heirloom rice, fresh-caught seafood, local game, and vegetables are key to her recipes for regional delicacies like fried oysters, collard greens, and stone-ground grits. This cookbook includes not only delicious and accessible recipes, but also snippets of the Meggett family history on Edisto Island, which stretches back into the 19th century. Rich in both flavor and history, Meggett’s \u003ci\u003eGullah Geechee Home Cooking\u003c\/i\u003e is a testament to the syncretism of West African and American cultures that makes her home of Edisto Island so unique.\u003c\/p\u003e\n\u003cp\u003e2022\u003c\/p\u003e","brand":"Abrams","offers":[{"title":"Default Title","offer_id":40472421072943,"sku":"01GUL2279","price":40.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/GullahGeechee.jpg?v=1643758468"},{"product_id":"preorder-please-wait-to-be-tasted-the-lil-deb-s-oasis-cookbook-carla-perez-gallardo-hannah-black-wheeler","title":"Signed: Please Wait to Be Tasted: The Lil’ Deb’s Oasis Cookbook (Carla Perez-Gallardo, Hannah Black, Wheeler)","description":"\u003cp\u003e\u003cb\u003eHome cooks will love serving up bold-flavored tropical comfort food from Please Wait to Be Tasted, the first cookbook from Lil' Deb's Oasis, the James Beard Award-nominated hotspot in Hudson, New York. More than a recipe collection, it's a big-hearted celebration of food, love, and community.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp data-open-accessibility-text-original=\"16px\"\u003eFor flavor-craving, art-loving, community-celebrating home cooks, \u003cem\u003ePlease Wait to Be Tasted\u003c\/em\u003e serves up tropical comfort recipes, alongside musings on wine, music, love, sex, friendship, and fashion. At Lil' Deb's Oasis in the Hudson Valley of New York, chefs Carla Kaya Perez-Gallardo and Hannah Black, both art school graduates, have created a bright, welcoming, rainbow-colored, LGBTQ+ inclusive community, where guests are treated to \"hot, sticky, juicy, moist fever dreams of flavor.\"\u003c\/p\u003e\n\u003cp data-open-accessibility-text-original=\"16px\"\u003eTheir recipes mesh respect for cultural traditions with a twist: Ceviche Mixto with Popcorn; Charred Octopus in the Ink of Its Cousin, Sweet Plantains with Green Cream, Abuela's Flan, and more. With \u003cem\u003ePlease Wait to be Taste\u003c\/em\u003ed (a phrase featured in the restaurant's waiting area), you can bring these recipes home.\u003c\/p\u003e\n\u003cp data-open-accessibility-text-original=\"16px\"\u003eIn addition to some seventy recipes, \u003cem\u003ePlease Wait to Be Tasted\u003c\/em\u003e shares the knowledge and love that go into making memorable meals at Lil' Deb's Oasis: essays on the restaurant's beginnings and the chefs' navigation of the colonial histories entangled in their recipes' origins; tips on techniques, tools, and pantry; and lessons on how to eat well together.\u003c\/p\u003e\n\u003cp\u003e 2022\u003c\/p\u003e","brand":"Princeton Architectural Press","offers":[{"title":"Default Title","offer_id":40514765094959,"sku":"01PLE2343","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/Pleasewait.jpg?v=1644714760"},{"product_id":"county-fair-nostalgic-blue-ribbon-recipes-from-america-s-small-towns-liza-gershman","title":"County Fair: Nostalgic Blue Ribbon Recipes from America’s Small Towns (Liza Gershman)","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e• Showcases close to eighty Blue Ribbon–winning recipes from across America's state and county fairs, covering all manner of homemade pies and cakes, jams and jellies, pickles, preserves, and sweets, from the classic apple pie, chip chocolate chippers, and lemon meringue to unique snickerdoodles and chokecherry jelly• Lists the ingredients that should be in every pantry, a set of standard recipes, plus a state-by-state breakdown• Lush full-color photography by Liza Gershman, showcasing the county fair culture and atmosphere, the people with whom she interviewed, and some of the vintage ephemera unique to each regionThe all-American state and county fair tradition is not all carnies, corn dogs, cotton candy, and apple pie. The fair is a place for communities to come together and share some of the most meaningful moments in life that can evoke affection and nostalgia. Liza Gershman's book is a visual feast—it's jam-packed with the images, stories, and voices of the folk and tight-knit communities who celebrate this unique slice of Americana each year.Beautifully illustrated throughout with stunning colour photographs of food, vintage, and retro ephemera, showcased here are close to 80 Blue Ribbon–winning recipes from across America's heartland. What's not to love about homemade pies and cakes, jams and jellies, pickles, preserves, and sweets! County Fair weaves together a celebration of classic, prize-winning regional specialties, secret tips for stocking your pantry, and the legacy of an American institution.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e2021\u003c\/span\u003e\u003c\/p\u003e","brand":"NBN\/ACC","offers":[{"title":"Default Title","offer_id":40578756542511,"sku":"01COU2365","price":45.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/Countyfair.jpg?v=1645836012"},{"product_id":"preorder-watermelon-and-red-birds-a-cookbook-for-juneteenth-and-black-celebrations-nicole-a-taylor","title":"Watermelon and Red Birds: A Cookbook for Juneteenth and Black Celebrations (Nicole A. Taylor)","description":"\u003cp\u003e\u003cstrong\u003e\u003cb\u003eThe very first cookbook to celebrate Juneteenth, from food writer and cookbook author Nicole A. Taylor—who draws on her decade of experiences observing the holiday.\u003c\/b\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003eOn June 19, 1865, more than two years after President Abraham Lincoln signed the Emancipation Proclamation, Major General Gordon Granger arrived in Galveston and issued General Order Number 3, informing the people of Texas that all enslaved people were now free. A year later, in 1866, Black Texans congregated with music, dance, and BBQs—Juneteenth celebrations.\u003cbr\u003e\u003cbr\u003eAll-day cook-outs with artful salads, bounteous dessert spreads, and raised glasses of “red drink” are essential to Juneteenth gatherings. In \u003ci\u003eWatermelon and Red Birds\u003c\/i\u003e, Nicole puts jubilation on the main stage. As a master storyteller and cook, she bridges the traditional African-American table and 21st-century flavors in stories and recipes. Nicole synthesizes all the places we’ve been, all the people we have come from, all the people we have become, and all the culinary ideas we have embraced.\u003cbr\u003e\u003cbr\u003e\u003ci\u003eWatermelon and Red Birds\u003c\/i\u003e contains over 75 recipes, including drinks like Afro Egg Cream and Marigold Gin Sour, dishes like Beef Ribs with Fermented Harissa Sauce, Peach Jam and Molasses Glazed Chicken Thighs, Southern-ish Potato Salad and Cantaloupe and Feta Salad, and desserts like Roasted Nectarine Sundae, and Radish and Ginger Pound Cake. Taylor also provides a resource to guide readers to BIPOC-owned hot sauces, jams, spice, and waffle mixes companies and lists fun gadgets to make your Juneteenth special. These recipes and essays will inspire parties to salute one of the most important American holidays, and moments to savor joy all year round.\u003c\/p\u003e\n\u003cp\u003e2022\u003c\/p\u003e","brand":"Simon \u0026 Schuster","offers":[{"title":"Default Title","offer_id":40598100901935,"sku":"01WAT2369","price":29.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/WatermelonandRedbirds.jpg?v=1646353904"},{"product_id":"preorder-red-truck-bakery-farmhouse-cookbook","title":"The Red Truck Bakery Farmhouse Cookbook (Brian Noyes)","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"color: #ff2a00;\"\u003e\u003cspan style=\"color: #000000;\"\u003e95+ recipes for breakfast, lunch, dinner, and dessert from the award-winning Red Truck Bakery near Virginia’s Shenandoah Valley, bringing the comfort and charm of the farmhouse where the bakery started into your kitchen\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cspan style=\"color: #ff2a00;\"\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan style=\"color: #000000;\"\u003eBrian Noyes, founder of the beloved Red Truck Bakery in Marshall, Virginia, and author of the \u003ci\u003eRed Truck Bakery Cookbook\u003c\/i\u003e, presents more than 95 all-new, comforting recipes celebrating ingredients and traditions from the bakery's home on the edge of the Shenandoah Valley and the Blue Ridge mountains. With small-town charm, an emphasis on local, seasonal produce, and country comfort inspiration from the 170-year-old farmhouse where the bakery began, \u003ci\u003eThe\u003c\/i\u003e \u003ci\u003eRed Truck B\u003c\/i\u003e\u003ci\u003eakery Farmhouse Cookbook\u003c\/i\u003e features Brian’s favorite savory recipes and old-time classics from family, friends, and the bakery archives. This is the food that Brian cooks at home as well as for the bakery's thousands of customers nationwide—plus recipes for favorite Red Truck Bakery dishes that have not been shared before.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan style=\"color: #000000;\"\u003eFrom delightful lunch and dinner options like Potato \u0026amp; Pesto Flatbread, Corn Crab Cakes with Jalapeño Mayonnaise, Mid-July Tomato Pie, Pork Tenderloin with Rosemary and Blueberries, and Sweet Potato and Poblano Enchiladas, to knockout desserts like Lexington Bourbon Cake, Virginia Peanut Pie, and Caramel Cake with Pecans (which \u003ci\u003eGarden \u0026amp; Gun\u003c\/i\u003e magazine called \"the perfect Southern dessert\"), the recipes in \u003ci\u003eThe\u003c\/i\u003e \u003ci\u003eRed Truck Bakery\u003c\/i\u003e \u003ci\u003eFarmhouse Cookbook\u003c\/i\u003eare what we are all craving—unfussy, homey, Southern-leaning dishes that focus on local produce but don’t shy away from decadence. And for those who are eating vegetarian or vegan, there are plenty of plant-based options, like a vegan and gluten-free Coffee Cake, Carrot \u0026amp; Leek Pot Pies, Mushroom-Ricotta Lasagne with Port Sauce, and the Bakery's beloved “Beetloaf” Sandwiches.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan style=\"color: #000000;\"\u003eTrue to the spirit of the Red Truck Bakery, the recipes in the \u003ci\u003eRed Truck Bakery Farmhouse Cookbook\u003c\/i\u003e deliver unfailingly delicious comfort all year round.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Clarkson Potter","offers":[{"title":"Default Title","offer_id":41097154560047,"sku":"01RED2249","price":28.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/Redtruck.jpg?v=1659308821"},{"product_id":"preorder-homage-recipes-and-stories-from-an-amish-soul-food-kitchen","title":"Homage: Recipes and Stories from an Amish Soul Food Kitchen (Chris Scott, Sarah Zorn)","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cb data-mce-fragment=\"1\"\u003eFrom renowned chef Chris Scott comes a first-of-its-kind, richly narrative cookbook that celebrates an under-explored foodway in the African diaspora: Amish soul food.\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIn HOMAGE, Chris Scott tells the remarkable story of his family over seven generations via comforting dishes and vivid narratives: From his enslaved ancestors to his great-grandfather, who migrated to Pennsylvania after the Emancipation Proclamation, to his own childhood in Amish country, and, ultimately, his successful restaurant career in Philadelphia and New York City.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIn this tribute to those who came before him, Chris Scott shares 100 dishes born of a unique blend of Southern, German, and Dutch cuisines, including Chicken Fried Steak with Sassafras Country Gravy, Charred Radicchio Salad with Roasted Grapes and Shaved Amish Cheddar, and the ultimate Whoopie Pies.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eStunning photography evokes the rich history of these distinct cultures. HOMAGE is a must-have for home cooks who love JUBILEE and Carla Hall, who enjoy soul flavors or Midwestern food, or who are drawn to cookbooks with vivid storytelling, a sense of place, and a new point of view.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eUNEXPLORED FOODWAY: One of the many unexplored foodways in the African diaspora, Amish soul food is a novel cuisine in the publishing world.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eHOMAGE is a celebration of Black culture and food, and an exploration of a culinary region—one that has never before been highlighted in a cookbook.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e…AND YET THIS IS A FAMILIAR CUISINE: The Great Migration from the South in the decades following the Civil War, combined with the strong influence of Dutch, German, and Scandinavian settlers over a wide swath of the United States, from New York and Pennsylvania deep into the Midwestern states, makes the recipes in the book new variations of familiar dishes. From collard greens to spätzle, country fried steak to German chocolate donuts, this is recognizable, delicious food that will resonate with anyone who enjoys Southern, soul, and German, Dutch, or Scandinavian cuisine.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e2022\u003c\/span\u003e\u003c\/p\u003e","brand":"Chronicle","offers":[{"title":"Default Title","offer_id":41268413202479,"sku":"01HOM2285","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/Homage.jpg?v=1662327918"},{"product_id":"alinea-grant-achatz","title":"Alinea (Grant Achatz)","description":"\u003cmeta charset=\"UTF-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eA pioneer in American cuisine, chef Grant Achatz represents the best of the molecular gastronomy movement—brilliant fundamentals and exquisite taste paired with a groundbreaking approach to new techniques and equipment. ALINEA showcases Achatz's cuisine with more than 100 dishes (totaling 600 recipes) and 600 photographs presented in a deluxe volume. Three feature pieces frame the book: Michael Ruhlman considers Alinea's role in the global dining scene, Jeffrey Steingarten offers his distinctive take on dining at the restaurant, and Mark McClusky explores the role of technology in the Alinea kitchen. Buyers of the book will receive access to a website featuring video demonstrations, interviews, and an online forum that allows readers to interact with Achatz and his team. \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e","brand":"Penguin Random House","offers":[{"title":"Default Title","offer_id":43714773287216,"sku":"01ALI2392","price":85.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/alinea.jpg?v=1667857197"},{"product_id":"northern-soul-southern-inspired-home-cooking-from-a-northern-kitchen-justin-sutherland","title":"Northern Soul : Southern-Inspired Home Cooking from a Northern Kitchen (Justin Sutherland)","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003ci data-mce-fragment=\"1\"\u003eNorthern Soul\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e features 90 recipes for Southern cooking influenced by star chef Justin Sutherland’s upbringing in both the Northern Midwest and the South, and by his mixed African-American and Asian heritage.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb data-mce-fragment=\"1\"\u003e“Justin uses his cooking to transcend geography, connect with his family, and share a bit of his history, and our history, with the world. Slow down, give it a read, and get cookin’.”\u003c\/b\u003e \u003cbr\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e  ―\u003cb data-mce-fragment=\"1\"\u003e\u003ci data-mce-fragment=\"1\"\u003eGuy Fieri, host of “Diners, Drive Ins, and Dives” and “Guy’s Ranch Kitchen”\u003c\/i\u003e\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e \u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eIn 90+ soul-satisfying recipes, beloved \u003ci data-mce-fragment=\"1\"\u003eTop Chef\u003c\/i\u003e star, chef, and restaurateur Justin Sutherland offers his take on easy Southern-inspired home cooking…with a Northern Twist.\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e \u003cbr data-mce-fragment=\"1\"\u003eJustin owns multiple restaurants in the Twin Cities, though his reputation is national. You may know him from television, where he \u003cb data-mce-fragment=\"1\"\u003ewon an \u003ci data-mce-fragment=\"1\"\u003eIron Chef\u003c\/i\u003e episode\u003c\/b\u003e, competed on Season 16 of \u003ci data-mce-fragment=\"1\"\u003eTop Chef\u003c\/i\u003e, and is one of the chefs featured on \u003ci data-mce-fragment=\"1\"\u003eFast Foodies\u003c\/i\u003e and is producer and host of \u003ci data-mce-fragment=\"1\"\u003eTaste the Culture\u003c\/i\u003e, both airing on TruTV\/TBS.\u003cbr data-mce-fragment=\"1\"\u003e \u003cbr data-mce-fragment=\"1\"\u003eIn his highly anticipated first cookbook, \u003cb data-mce-fragment=\"1\"\u003eJustin shares the inspiration and foundation behind his approach\u003c\/b\u003e to his signature Southern cooking, which includes his upbringing in the Northern Midwest and the South, as well as his African-American and Asian heritage.\u003cbr data-mce-fragment=\"1\"\u003e \u003cbr data-mce-fragment=\"1\"\u003e\u003ci data-mce-fragment=\"1\"\u003eNorthern Soul\u003c\/i\u003e features his signature recipes for lunch, brunch, dinner, snacks, late-night meals, and cocktail recipes. Justin shares how you can make \u003cb data-mce-fragment=\"1\"\u003eeasy, traditional Southern recipes with a Northern flair\u003c\/b\u003e, in your own kitchen. From recipes like \u003cb data-mce-fragment=\"1\"\u003eChicken and Waffles\u003c\/b\u003e and \u003cb data-mce-fragment=\"1\"\u003eCreole Jambalaya\u003c\/b\u003e to \u003cb data-mce-fragment=\"1\"\u003eBourbon Pecan Pie with Maple Whip\u003c\/b\u003e and \u003cb data-mce-fragment=\"1\"\u003eHot Mac and Cheese\u003c\/b\u003e, plus spice blends, sauces, rubs and pickles, you’ll learn just how deliciously southern soul and northern heart blend.\u003cbr data-mce-fragment=\"1\"\u003e \u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e \u003c\/p\u003e","brand":"Quarto Group","offers":[{"title":"Default Title","offer_id":43890066587952,"sku":"01NOR2398","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/files\/Northernsoul.jpg?v=1689546850"},{"product_id":"nashville-eats-hot-chicken-buttermilk-biscuits-and-100-more-southern-recipes-from-music-city-jennifer-justus","title":"Nashville Eats: Hot Chicken, Buttermilk Biscuits, and 100 More Southern Recipes from Music City (Jennifer Justus)","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cdiv\u003eIf it seems like Nashville is everywhere these days—that’s because it is. GQ recently declared it “Nowville,” and it has become the music hotspot for both country and rock. But as hot as the music scene is, the food scene is even hotter.\u003cbr\u003e\u003cbr\u003eIn \u003ci\u003eNashville Eats\u003c\/i\u003e, more than 100 mouthwatering recipes reveal why food lovers are headed South for Nashville’s hot chicken, buttermilk biscuits, pulled pork sandwiches, cornmeal-crusted catfish, chowchow, fried green tomatoes, and chess pie. Author Jennifer Justus whips up the classics—such as pimento cheese and fried chicken—but also includes dishes with a twist on traditional Southern fare—such as Curried Black Chickpeas or Catfish Tacos. And alongside the recipes, Jennifer shares her stories of Nashville—the people, music, history, and food that make it so special.\u003c\/div\u003e\n\u003cdiv\u003eIf it seems like Nashville is everywhere these days—that’s because it is. It’s on TV, \u003ci\u003eGQ\u003c\/i\u003e recently declared it “Nowville,” and it’s become the music hotspot for both country and rock. But as hot as the music scene is, the food scene is even hotter.\u003c\/div\u003e\n\u003cdiv\u003eIn \u003ci\u003eNashville Eats\u003c\/i\u003e, more than 125 mouthwatering recipes reveal why foodies are headed South for Nashville’s hot chicken, buttermilk biscuits, pulled pork sandwiches, cornmeal-crusted catfish, chow chow, fried green tomatoes, and chess pie. Author Jennifer Justus whips up the classics—such as pimento cheese and fried chicken, but also includes dishes with a twist on traditional Southern fare—such as the Curried Black Chickpeas or the Catfish Tacos. And alongside the recipes, Jennifer shares her stories of Nashville—the people, music, history, and food that make it so special.\u003c\/div\u003e","brand":"Abrams","offers":[{"title":"Default Title","offer_id":44674041512240,"sku":"01NAS411","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/Nashvilleeats.jpg?v=1678138573"},{"product_id":"preorder-chimi-nuam-native-california-foodways-for-the-contemporary-kitchen-sara-calvosa-olson","title":"Signed: Chími Nu'am: Native California Foodways for the Contemporary Kitchen (Sara Calvosa Olson)","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv id=\"left-rail-top\" class=\"product-body clearfix\"\u003e\n\u003cdiv id=\"mobile-about-the-book\"\u003e\n\u003cdiv class=\"slot product-about 9781645471240 isbn-related seemoreenable show opened\" id=\"seemore-0\" height-fold=\"377\" target-height=\"584.328\"\u003e\n\u003csection class=\"overview\"\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eMore than seventy delectable recipes that bring California’s Indigenous cuisines into kitchens today.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eIn this sumptuous cookbook, Sara Calvosa Olson (Karuk) reimagines some of the oldest foods in California for home cooks today. Meaning “Let’s eat!” in the Karuk language,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eChími Nu’am\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003eshares the author’s delicious and inventive takes on Native food styles from across California. Over seventy seasonal recipes centered on a rich array of Indigenous ingredients follow the year from Fall (elk chili beans, acorn crepes) to Winter (wild boar pozole, huckleberry hand pies) to Spring (wildflower spring rolls, peppernut mole chicken) to Summer (blackberry braised smoked salmon, acorn milk freezer pops). Special sections offer guidance on acorn preparation, traditional uses of proteins, and mindful ingredient sourcing. Calvosa Olson has spent many years connecting her family’s foodways with a growing community, and  these recipes, techniques, and insights invite everyone to Calvosa Olson’s table. Designed as an accessible entry for people beginning their journey toward a decolonized diet,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eChími Nu’am\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003ewelcomes readers in with Calvosa Olson’s politically attuned and irresistibly funny writing. With more than 100 photographs, this cookbook is a culinary gift that will add warmth and mouthwatering aromas to any kitchen.\u003c\/p\u003e\n\u003ch4 class=\"slot-header\"\u003e2023\u003c\/h4\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Ingram","offers":[{"title":"Default Title","offer_id":44934070075696,"sku":"01CHIM2337","price":40.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/chiminuan.jpg?v=1681277153"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/collections\/South.jpg?v=1602563003","url":"https:\/\/nowservingla.live\/collections\/american-regional.oembed?page=2","provider":"Now Serving","version":"1.0","type":"link"}