{"title":"James Beard Awards 2024 Collection","description":"","products":[{"product_id":"signed-bookplate-copy-of-tenderheart-a-cookbook-about-vegetables-and-unbreakable-family-bonds-hetty-lui-mckinnon","title":"Signed Bookplate: Tenderheart: A Cookbook About Vegetables and Unbreakable Family Bonds (Hetty Lui McKinnon)","description":"\u003cp\u003e\u003cb data-mce-fragment=\"1\"\u003eFrom the acclaimed author of\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eTo Asia, With Love\u003c\/i\u003e, a loving homage to her father, a Chinese immigrant in Australia, told in over 180 flavorful, vegetarian recipes.\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cdiv id=\"desc_summary0593534867-content\" class=\"expandContent\"\u003eHeritage and food have always been linked for Hetty Lui McKinnon. Growing up as part of a Chinese family in Australia, McKinnon formed a deep appreciation for her bicultural identity, and for her father, who moved to Sydney as a teenager and learned English while selling bananas at a local market. As he brought home crates full of produce after work, McKinnon learned about the beauty and versatility of fruits and vegetables.\u003cbr\u003e\u003cbr\u003e\u003ci\u003e\u003cstrong\u003eTenderheart\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003eis the happy outcome of McKinnon’s love of vegetables. From Miso Mushroom Ragu with Baked Polenta to Celery and Vermicelli Spring Rolls to Sweet Potato and Black Sesame Marble Bundt,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003e\u003cstrong\u003eTenderheart\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003efeatures 22 essential fruits and vegetables that become the basis for over 180 recipes. In this tender tribute to her father and his experience as an immigrant, McKinnon explores how food connects us to our loved ones, even when they are no longer with us—and gives us the tools to make recipes that are healthful, economical, and bursting with flavor.\u003c\/div\u003e\n\u003cdiv class=\"expandContent\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv class=\"expandContent\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv class=\"expandContent\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv class=\"expandContent\"\u003e2023\u003c\/div\u003e\n\u003cdiv class=\"expandContent\"\u003e\u003cbr\u003e\u003c\/div\u003e","brand":"Penguin Random House","offers":[{"title":"Default Title","offer_id":41382751338543,"sku":"01TEN2373","price":40.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/Tenderheart.jpg?v=1666151435"},{"product_id":"preorder-ever-green-vietnamese-super-fresh-recipes-starring-plants-from-land-and-sea-andrea-nguyen","title":"Ever-Green Vietnamese : Super-Fresh Recipes, Starring Plants from Land and Sea (Andrea Nguyen)","description":"\u003cp\u003e\u003cstrong\u003e\u003cb data-mce-fragment=\"1\"\u003ePlant-based cooking meets the dynamic flavors of Vietnamese cuisine in these 125+ vegetable-driven recipes—from the James Beard Award–winning author of \u003ci data-mce-fragment=\"1\"\u003eVietnamese Food Every Day\u003c\/i\u003e\u003c\/b\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003eA\u003c\/span\u003elthough many people think of Vietnamese cooking as beefy pho and meat-filled sandwiches, traditional Vietnamese cooking has always involved a lot of plants and seafood and a little meat. 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Home cooks will revel in Nguyen's ingenious recipes for:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003efavorite snacks, like \u003cb\u003eSmoky Tofu-Nori Wontons\u003c\/b\u003e and \u003cb\u003eSteamed Veggie Bao\u003c\/b\u003e\n\u003c\/li\u003e\n\u003cli\u003eVietnamese classics, like \u003cb\u003eFast Vegetarian Pho\u003c\/b\u003e and \u003cb\u003eBanh Mi with Vegan Mayonnaise and Bologna\u003c\/b\u003e\n\u003c\/li\u003e\n\u003cli\u003esimple sides, like \u003cb\u003eNuoc Cham Cabbage Stir-Fry\u003c\/b\u003e and \u003cb\u003eGreen Mango, Beet, and Herb Salad\u003c\/b\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\n\u003cli\u003ewholesome hacks, like \u003cb\u003eSweet Potato and Shrimp Fritters\u003c\/b\u003e and \u003cb\u003eOven-Fried Crispy Shiitake Imperial Rolls\u003c\/b\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"color: #ff2a00;\" data-mce-fragment=\"1\"\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cspan style=\"color: #000000;\"\u003eFull of cultural context, loads of instruction, and practical cooking tips, \u003ci\u003eEver-Green Vietnamese \u003c\/i\u003eis perfect for those looking to incorporate Vietnamese cooking into their busy, plant-based lives.\u003c\/span\u003e\u003c\/p\u003e","brand":"Ten Speed Press","offers":[{"title":"Default Title","offer_id":41388271665199,"sku":"01EVE2376","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/Evergreenvietnamese.jpg?v=1666313093"},{"product_id":"the-new-french-wine-two-book-boxed-set-redefining-the-worlds-greatest-wine-culture-jon-bonne","title":"The New French Wine [Two-Book Boxed Set]: Redefining the World's Greatest Wine Culture (Jon Bonné)","description":"\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e\n\u003cmeta charset=\"UTF-8\"\u003e\n\u003cp\u003e\u003cb data-mce-fragment=\"1\"\u003eThe first definitive guide to contemporary French wines and producers in a deluxe two-book package, from a two-time James Beard Award winner\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis comprehensive and authoritative resource takes readers on a tour through every wine region of France, featuring some 800 producers and more than 7,000 wines, plus evocative photography and maps, as well as the incisive narrative and compelling storytelling that has earned Jon Bonné accolades and legions of fans in the wine world. Packaged in a deluxe slip case and built upon eight years of research, \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eThe New French Wine\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e is a one-of-a-kind book set exploring the world's most popular wine region. 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Most of us look around the kitchen and struggle to use up everything we buy, and then when it comes to leftovers we’re stuck. That’s where Tamar Adler can help—her area of culinary expertise is finding delicious destinies for leftovers. Whether it’s extra potatoes or meat, citrus peels or cold rice, a few final olives in a jar or the end of a piece of cheese, she has an appetizing solution.\u003cb\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/b\u003eHere, in \u003ci\u003eAn Everlasting Meal Cookbook\u003c\/i\u003e, she offers more than 3,500 easy and creative ideas to use up nearly every kind of leftover—and helpfully explains how long each recipe takes. Now you can easily transform a leftover burrito into a lunch of fried rice, or stale breakfast donuts into bread pudding. These inspiring and tasty recipes don’t require any precise measurements, making this cookbook a go-to resource for when your kitchen seems full of meal endings with no clear meal beginnings in sight. 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In this epic guide to better eating, the chef, recipe developer, and video producer Sohla El-Waylly reimagines what a cookbook can be, teaching home cooks of all skill levels how cooking\u003cspan\u003e \u003c\/span\u003e\u003cem\u003ereally\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eworks. With a foreword by Samin Nosrat.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv id=\"mobile-about-the-book\"\u003e\n\u003cdiv class=\"slot product-about 9780593320464 isbn-related seemoreenable show opened\" id=\"seemore-0\"\u003e\n\u003csection class=\"overview\"\u003e\n\u003cp\u003eA practical, information-packed, and transformative guide to becoming a better cook and conquering the kitchen,\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eStart Here\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eis a must-have master class in leveling up your cooking.\u003cbr\u003eAcross a dozen technique-themed chapters—from “Temperature Management 101” and “Break it Down \u0026amp; Get Saucy” to “Go to Brown Town,” “All About Butter,” and “Getting to Know Dough”—Sohla El-Waylly explains the hows and whys of cooking, introducing the fundamental skills that you need to become a more intuitive, inventive cook.\u003cbr\u003eA one-stop resource, regardless of what you’re hungry for,\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eStart Here\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003egives equal weight to savory and sweet dishes, with more than two hundred mouthwatering recipes, including:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCrispy-Skinned Salmon with Radishes \u0026amp; Nuoc Cham\u003c\/li\u003e\n\u003cli\u003eCharred Lemon Risotto\u003c\/li\u003e\n\u003cli\u003eChilled Green Tahini Soba\u003c\/li\u003e\n\u003cli\u003eLemon, Pecorino \u0026amp; Potato Pizza\u003c\/li\u003e\n\u003cli\u003eFruity-Doodle Cookies\u003c\/li\u003e\n\u003cli\u003eMasa \u0026amp; Buttermilk Tres Leches\u003c\/li\u003e\n\u003c\/ul\u003e\nPacked with practical advice and scientific background, and an almost endless assortment of recipe variations, along with tips, guidance, and how-tos,\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eStart Here\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eis culinary school—without the student loans.\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e2023\u003c\/p\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Knopf","offers":[{"title":"Default Title","offer_id":44735162482992,"sku":"01STA2303","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/starthere.jpg?v=1679081334"},{"product_id":"preorder-the-ark-of-taste-delicious-and-distinctive-foods-that-define-the-united-states-david-s-shields-giselle-kennedy-lord","title":"The Ark of Taste: Delicious and Distinctive Foods That Define the United States (David S Shields, Giselle Kennedy Lord)","description":"\u003cp class=\"p1\"\u003e\u003cb\u003eExplore the heritage foods that give the United States its culinary identity, in this visual encyclopedia for curious eaters and gardeners.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cspan\u003eThe Ark of Taste is a living catalog of our nation's food heritage preserving treasures passed down for generations—some rare, some endangered, all delicious.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eCreated by Slow Food USA, the Ark shines light on history, identity, and taste through these unique food products, featuring recipes and the stories of how they reach our tables In these pages you'll learn about:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCarolina Gold rice\u003c\/li\u003e\n\u003cli\u003eWellfleet oysters\u003c\/li\u003e\n\u003cli\u003eCherokee Purple tomatoes\u003c\/li\u003e\n\u003cli\u003eTupelo honey\u003c\/li\u003e\n\u003cli\u003eThe Moon and Stars watermelon\u003c\/li\u003e\n\u003cli\u003eBlack Republican cherries\u003c\/li\u003e\n\u003cli\u003eCandy Roaster squash, and more\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003eThese foods reflect our country's diversity. By championing them, we keep them in production and on our plates, while promoting a more equitable alternative to industrial agriculture.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003ci\u003eThe Ark of Taste\u003c\/i\u003e\u003cspan\u003e is a vital resource for all of us who spend the summer searching for that perfectly ripe peach or heirloom tomato—or who are simply looking for the next good thing to eat. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e2023\u003c\/span\u003e\u003c\/p\u003e","brand":"Hachette Book Group","offers":[{"title":"Default Title","offer_id":44773911789872,"sku":"01ARK2322","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/arkoftaste.jpg?v=1680565127"},{"product_id":"preorder-the-book-of-sichuan-chili-crisp-spicy-recipes-and-stories-from-fly-by-jings-kitchen-jing-gao","title":"The Book of Sichuan Chili Crisp: Spicy Recipes and Stories from Fly By Jing's Kitchen (Jing Gao)","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv class=\"expandContent\"\u003e\n\u003cp class=\"p1\"\u003e\u003cb style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eExplore the \"not traditional but personal\" Sichuan flavors of Fly By Jing's cult favorite spicy and savory chili crisp through 85 hot recipes for everything from dumplings to cocktails to desserts.\u003c\/b\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"desc_summary1984862170-content\" class=\"expandContent\"\u003e\n\u003cbr\u003eBorn in Chengdu and raised everywhere, chef and entrepreneur Jing Gao has introduced America to the hot, tingly sensation of chili crisp and the Sichuan flavors that inspire it, first through her wildly successful Kickstarter campaign and currently through thousands of grocery stores across the United States. Now, in\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eThe Book of Sichuan Chili Crisp\u003c\/i\u003e, Jing shows how nearly every dish can be elevated with Sichuan's complex flavors, taking you on a unique journey from her hometown to your own kitchen stove, all while sharing her personal story and reflections on this storied cuisine and the challenges she's encountered along the way.\u003cbr\u003e\u003cbr\u003eRooted in tradition but adapted for the modern kitchen, these 85 recipes invite you to explore the nuances of Sichuan flavors and experiment with new ingredients. With gorgeous photography and punchy writing, Jing shows you how to incorporate these flavors in just about everything, including:\u003cbr\u003e\u003cbr\u003e\n\u003cul\u003e\n\u003cli\u003esnacks like\u003cspan\u003e \u003c\/span\u003e\u003cb\u003eZhong Dumplings\u003cspan\u003e \u003c\/span\u003e\u003c\/b\u003eand\u003cspan\u003e \u003c\/span\u003e\u003cb\u003eDeviled Tea Eggs\u003c\/b\u003e\n\u003c\/li\u003e\n\u003cli\u003emains like\u003cspan\u003e \u003c\/span\u003e\u003cb\u003eHongshao Carnitas Tacos\u003c\/b\u003e,\u003cspan\u003e \u003c\/span\u003e\u003cb\u003eFish Fragrant Crispy Eggplant\u003c\/b\u003e, and\u003cspan\u003e \u003c\/span\u003e\u003cb\u003eSpicy Scallion Oil Noodles\u003c\/b\u003e\n\u003c\/li\u003e\n\u003cli\u003edesserts and drinks like\u003cspan\u003e \u003c\/span\u003e\u003cb\u003eChili Crisp Sundae with Fish Sauce Caramel Brittle\u003c\/b\u003e,\u003cspan\u003e \u003c\/span\u003e\u003cb\u003ePoached Pear in Sichuan Pepper Syrup\u003c\/b\u003e, and\u003cspan\u003e \u003c\/span\u003e\u003cb\u003eBaijiu Negroni\u003c\/b\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\u003ci\u003eThe Book of Sichuan Chili Crisp\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003eis an ode to chili crisp and a story of resilience, breaking free from tradition, and writing new narratives. Grab yourself a jar of Sichuan Chili Crisp and dive in!\u003c\/div\u003e\n\u003cdiv class=\"expandContent\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"expandHeader accFont\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"expandHeader accFont\"\u003e2023\u003c\/div\u003e","brand":"Penguin Random House","offers":[{"title":"Default Title","offer_id":44934053626160,"sku":"01BOO2335","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/bookofsichuanchilicrisp.jpg?v=1681276743"},{"product_id":"preorder-juke-joints-jazz-clubs-and-juice-a-cocktail-recipe-book-cocktails-from-two-centuries-of-african-american-cookbooks-toni-tipton-martin","title":"Juke Joints, Jazz Clubs, and Juice: A Cocktail Recipe Book: Cocktails from Two Centuries of African American Cookbooks (Toni Tipton-Martin)","description":"\u003cp class=\"p1\"\u003e \u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cb\u003eDiscover the fascinating history of Black mixology and its enduring influence on American cocktail culture through 70 rediscovered, modernized, or celebrated recipes, by the James Beard Award–winning author of\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eJubilee\u003c\/i\u003e.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003ci\u003eJuke Joints, Jazz Clubs, and Juice\u003c\/i\u003e\u003cspan\u003e spotlights the creativity, hospitality, and excellence of Black drinking culture, with classic and modern recipes inspired by formulas found in two centuries’ worth of Black cookbooks. From traditional tipples, such as the \u003c\/span\u003e\u003cb\u003eAbsinthe Frappe\u003c\/b\u003e\u003cspan\u003e or the \u003c\/span\u003e\u003cb\u003eClover Leaf Cocktail\u003c\/b\u003e\u003cspan\u003e, to new favorites, like the \u003c\/span\u003e\u003cb\u003eJerk-Spiced Bloody Mary\u003c\/b\u003e\u003cspan\u003e and the \u003c\/span\u003e\u003cb\u003eGin and Juice 3.0\u003c\/b\u003e\u003cspan\u003e, Toni Tipton-Martin shares a variety of recipes that shine a light on her influences, including underheralded early-twentieth-century icons, like Tom Bullock, Julian Anderson, and Atholene Peyton, and modern superstars, such as Snoop Dogg and T-Pain.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eDrawing on her expertise and research in historic and rare texts, Toni Tipton-Martin shows how these drinks have evolved over time and shares the stories of how Black mixology came to be—a culmination of generations of practice, skill, intelligence, and taste.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e2023\u003c\/span\u003e\u003c\/p\u003e","brand":"Penguin Random House","offers":[{"title":"Default Title","offer_id":45088604029232,"sku":"01JUK2355","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/files\/jukejoints.jpg?v=1683843023"},{"product_id":"preorder-for-the-culture-phenomenal-black-women-and-femmes-in-food-interviews-inspiration-and-recipes-klancy-miller","title":"Signed: For The Culture: Phenomenal Black Women and Femmes in Food: Interviews, Inspiration, and Recipes (Klancy Miller)","description":"\u003cp\u003e\u003cstrong\u003eA must-have anthology of the leading Black women and femmes shaping today’s food and hospitality landscape—from farm to table and beyond—chronicling their passions and motivations, lessons learned and hard-won wisdom, personal recipes, and more.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eChef and writer Klancy Miller found her own way by trial and error—as a pastry chef, recipe developer, author, and founder of \u003cem\u003eFor the Culture\u003c\/em\u003e magazine—but what if she had known then what she knows now? What if she had known the extraordinary women profiled within these pages—entrepreneurs, chefs, food stylists, mixologists, historians, influencers, hoteliers, and more—and learned from their stories?\u003c\/p\u003e\n\u003cp\u003eLike Leah Penniman, a farmer using Afro-Indigenous methods to restore the land and feed her community; Ashtin Berry, an activist, sommelier, and mixologist creating radical change in the hospitality industry and beyond; or Sophia Roe, a TV host and producer showcasing the inside stories behind today’s food systems. Toni Tipton-Martin, Mashama Bailey, Carla Hall, Nicole Taylor, Dr. Jessica B. Harris . . . In this gorgeous volume these luminaries and more share the vision that drives them, the mistakes they made along the way, advice for the next generation, and treasured recipes—all accompanied by stunning original illustrated portraits and vibrant food photography.\u003c\/p\u003e\n\u003cp\u003eIn addition, Miller shines a light on the matriarchs who paved the way for today’s tastemakers—Edna Lewis, B. Smith, Leah Chase, Vertamae Smart-Grosvenor, and Lena Richard.\u003c\/p\u003e\n\u003cp\u003eThese collective profiles are a one-of-a-kind oral history of a movement, captured in real time, and indispensable for anyone passionate about food.\u003c\/p\u003e\n\u003cp\u003e2023\u003c\/p\u003e","brand":"Harper Collins","offers":[{"title":"Default Title","offer_id":45107394478384,"sku":"01FOR2357","price":40.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/files\/fortheculture.jpg?v=1684021670"},{"product_id":"preorder-fish-butchery-mastering-the-catch-cut-and-craft-josh-niland","title":"Fish Butchery: Mastering the Catch, Cut, and Craft (Josh Niland)","description":"\u003cdiv class=\"expandContent\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: #ff2a00;\"\u003e\u003cem\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/em\u003e\u003c\/span\u003e\u003cb\u003eJosh Niland takes a deep dive into the practice and processes of Fish Butchery. \u003c\/b\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"desc_summary1743799195-content\" class=\"expandContent\"\u003e\n\u003cbr\u003e\u003cb\u003eJames Beard award-winning author and culinary game-changer Josh Niland returns with the ultimate guide to the art of \u003ci\u003eFish Butchery\u003c\/i\u003e, with expert techniques and groundbreaking recipes that are an urgent call for action on culinary sustainability. \u003c\/b\u003e\u003cbr\u003e \u003cbr\u003eJosh’s multi award-winning debut \u003ci\u003eThe Whole Fish Cookbook\u003c\/i\u003e created a new blueprint for fish cookery, while its bestselling sequel \u003ci\u003eTake One Fish \u003c\/i\u003eunpacked 15 different species to reveal their true gastronomic potential. In this latest book, Josh continues to open our eyes to the potential of fish in the kitchen. \u003cbr\u003e\u003cbr\u003ePresented in three stunning sections—Catch, Cut and Craft—it’s both a challenge to the food industry to do things differently and a dazzling manual to the eye-popping potential in each and every fish.\u003cbr\u003e\u003cbr\u003eFeaturing detailed instructions on how to prepare fish—from reverse butterfly to double saddle—as well as over 40 brilliant recipes for everything from fish sticks to pies, sausage and chorizo,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eFish Butchery\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003ewill disrupt, challenge and inspire the next generation.\u003c\/div\u003e\n\u003cdiv class=\"expandContent\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv class=\"expandContent\"\u003e2023\u003c\/div\u003e\n\u003cdiv class=\"expandHeader accFont\"\u003e\u003cbr\u003e\u003c\/div\u003e","brand":"Chronicle","offers":[{"title":"Default Title","offer_id":45178577551664,"sku":"01FIS2387","price":42.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/files\/fishbutchery.jpg?v=1684777035"},{"product_id":"preorder-at-the-table-the-chefs-guide-to-advocacy-katherine-miller","title":"Signed: At the Table: The Chef's Guide to Advocacy (Katherine Miller)","description":"\u003cp\u003eWhen Katherine Miller was first asked to train chefs to be advocates, she thought the idea was ludicrous. 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If you already cook with ingredients like hearty greens, yams, black-eyed peas, and okra, or have enjoyed Southern staples like jambalaya and gumbo, you have tasted the deep culinary influences of this interconnected region that spans Senegal, Ghana, Côte d'Ivoire, Cameroon, Nigeria, and more. \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eNow, in \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eSimply West African\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e, celebrated chef and West African cooking authority Pierre Thiam unlocks the region’s essential tastes for the everyday home cook. With helpful tips and tricks that teach readers the basics of the cuisine, Pierre shows how seamlessly these flavorful, easy-to-execute dishes can become weeknight staples or the star of your table for weekend gatherings. Introduce family and friends to:\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cb data-mce-fragment=\"1\"\u003eFamiliar dishes with a distinctly West African vibe:\u003c\/b\u003e Chicken Yassa Tacos; Saucy Shrimp and Fonio Grits; Maman's Crispy Herb-Crusted Chicken; Blackened Salmon with Moyo Sauce\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cb data-mce-fragment=\"1\"\u003eOne-pot crowd pleasers:\u003c\/b\u003e Root Vegetable Mafe; Chicken Stew with Eggplant; Tomato, and Ginger; Braised Beef and Collard Greens\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cb data-mce-fragment=\"1\"\u003eHearty vegetables and starchy soak-em-ups:\u003c\/b\u003e Roasted Eggplant in Peanut Sauce; Double Coconut Rice and Peas; Smoky Black-Eyed Pea Mash\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eWith this book, you too will fill your kitchen with the comforting, irresistible flavors and beautiful spirit of West Africa.\u003c\/span\u003e","brand":"Clarkson Potter","offers":[{"title":"Default Title","offer_id":46712104845616,"sku":"01SIM2555","price":28.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/files\/simplywestafrica.jpg?v=1695066867"},{"product_id":"the-migrant-chef-the-life-and-times-of-lalo-garcia-laura-tillman","title":"Signed: The Migrant Chef : The Life and Times of Lalo García (Laura Tillman)","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eA chef’s gripping quest to reconcile his childhood experiences as a migrant farmworker with the rarefied world of fine dining.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBorn in rural Mexico, Eduardo “Lalo” García Guzmán and his family left for the United States when he was a child, picking fruits and vegetables on the migrant route from Florida to Michigan. He worked in Atlanta restaurants as a teenager before being convicted of a robbery, incarcerated, and eventually deported. Lalo landed in Mexico City as a new generation of chefs was questioning the hierarchies that had historically privileged European cuisine in elite spaces. At his acclaimed restaurant, Máximo Bistrot, he began to craft food that narrated his memories and hopes.\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eMexico City–based journalist Laura Tillman spent five years immersively reporting on Lalo’s story: from Máximo’s kitchen to the onion fields of Vidalia, Georgia, to Dubai’s first high-end Mexican restaurant, to Lalo’s hometown of San José de las Pilas. What emerges is a moving portrait of Lalo’s struggle to find authenticity in an industry built on the very inequalities that drove his family to leave their home, and of the artistic process as Lalo calls on the experiences of his life to create transcendent cuisine. \u003cem data-mce-fragment=\"1\"\u003eThe Migrant Chef\u003c\/em\u003e offers an unforgettable window into a family’s border-eclipsing dreams, Mexico’s culinary heritage, and the making of a chef.\u003c\/p\u003e","brand":"WW Norton","offers":[{"title":"Default Title","offer_id":46886737379632,"sku":"01MIG2561","price":30.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/files\/migrantchef.jpg?v=1696353469"},{"product_id":"ester-australian-cooking-mat-lindsay-with-pat-nourse","title":"Ester: Australian Cooking (Mat Lindsay, with Pat Nourse)","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cmeta charset=\"UTF-8\"\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe essential book on modern Australian food from leading cook and thinker Mat Lindsay. An opinionated but formality-free lesson in cooking with more flavour, vegetables, seafood, fire, balance, snacks, toast and flair.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003emake a fire. fake a fire. roast your oysters. dance for pipis. slow it down. raise a toast. take lunch. grill a salad. bake a crab. step outside. burn your pav. pass the salt. eat with your hands. chew on the bone.\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003ci data-mce-fragment=\"1\"\u003eEster\u003c\/i\u003e is an invitation to play with your food and enjoy the adventure. It's born of an eponymous restaurant in inner Sydney, but it's proudly not a restaurant book. Think of it more as the foundations for some new ideas in your kitchen and at your table; written to be used, shared, read aloud, perhaps burnt.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eMat Lindsay's cooking resists easy labels. Certainly it's a distinct kind of full-flavoured Australian food: generous, mindfully chosen seafood; darkly caramelised wood-fired bread; vegetables cooked to just the right level of doneness; meat that's been treated with respect and, often, time; and the odd burnt pavlova, a true signature. Ester the restaurant is all about its wood-fired oven and the magic it imparts, but the fundamentals don't change at home, and everything in this book can be made delicious wherever you live.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThe ethos of Mat's acclaimed and widely beloved Chippendale restaurant has always been to offer guests a no-rules good time and the intention within these pages is just the same. 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