{"title":"Presale Titles","description":"","products":[{"product_id":"preorder-4-21-26-mexican-soul-a-new-style-of-cooking-santiago-lastra","title":"Preorder [8\/11\/26]:  Mexican Soul:  A New Style of Cooking (Santiago Lastra)","description":"\u003cp\u003e\u003cspan style=\"color: rgb(255, 42, 0);\"\u003e\u003cstrong\u003ePublication Date: August 11, 2026\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(255, 42, 0);\"\u003e\u003cstrong\u003eOrders are not processed to ship until all items on the order have arrived at the shop. If you would like to receive your in-stock items beforehand, please place that order separately.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003eA groundbreaking cookbook by globally renowned chef Santiago Lastra that will allow any home cook from around the world to bring Mexican flavour to their kitchens with local produce.\u003cb\u003e\u003c\/b\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cb\u003eYou don’t need Mexican ingredients to cook great Mexican food – just an open mind, a few simple tools and a little soul.\u003c\/b\u003e \u003c\/p\u003e\n\u003cp\u003eIn \u003ci\u003eMexican Soul\u003c\/i\u003e, chef Santiago Lastra reimagines Mexican cooking using what’s local, seasonal and already in your cupboard. From pistachio guacamole to tortillas made with mashed potatoes, this book shows how Mexican flavour can be unlocked anywhere in the world. \u003c\/p\u003e\n\u003cp\u003eIn the first pages, discover the foundations of Mexican cuisine using traditional ingredients, organised by the flavours that define it – sour, sweet, spicy, fat, smoky and masa together with traditional Mexican recipes. You can then learn how to apply those principles creatively with the ingredients you already have at home in the second section, cooking Mexican food with freedom and confidence. \u003c\/p\u003e\n\u003cp\u003eWith more than 80 vibrant recipes and a philosophy rooted in creativity, \u003ci\u003eMexican Soul \u003c\/i\u003eis more than a cookbook – it’s a new way to think about what Mexican food really is. \u003c\/p\u003e\n\u003cp\u003eCook from it. Spill on it. Make it yours\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e2026\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAvailable at Now Serving: A Cookbook \u0026amp; Culinary Shop in Los Angeles\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Quadrille","offers":[{"title":"Default Title","offer_id":50556672114992,"sku":"01MEX3334","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/files\/Mexicansoul.jpg?v=1769127918"},{"product_id":"preorder-9-22-26-fundamentals-of-flavor-100-recipes-for-the-science-of-better-cooking-nik-sharma","title":"Preorder Signed Copy [9\/22\/26]:  Fundamentals of Flavor: 100 Recipes for the Science of Better Cooking (Nik Sharma)","description":"\u003cp\u003e\u003cspan style=\"color: rgb(255, 42, 0);\"\u003e\u003cstrong\u003eAvailable September 22, 2026\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(255, 42, 0);\"\u003e\u003cmeta charset=\"UTF-8\"\u003e\n\u003cstrong\u003eOrders are not processed to ship until all items on the order have arrived at the shop. If you would like to receive your in-stock items beforehand, please place that order separately.  \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv data-item-key=\"1769876446.636739\" data-qa=\"virtual-list-item\" id=\"message-list_1769876446.636739\" aria-setsize=\"-1\"\u003e\n\u003cdiv data-msg-channel-id=\"C014PUU4W2D\" data-msg-ts=\"1769876446.636739\" data-qa-placeholder=\"false\" data-qa-unprocessed=\"false\" data-qa=\"message_container\"\u003e\n\u003cdiv data-qa-hover=\"true\" aria-roledescription=\"message\"\u003e\n\u003cdiv data-qa=\"message_content\"\u003e\n\u003cdiv data-qa=\"message-text\"\u003e\n\u003cdiv data-qa=\"block-kit-renderer\"\u003e\n\u003cdiv\u003e\n\u003cb\u003eThe perfect marriage of science and deliciousness. An essential modern kitchen companion.\" --Hetty Lui McKinnon, James Beard Award-winning chef, author, and food writer\u003c\/b\u003e\u003cbr aria-hidden=\"true\"\u003e\u003cb\u003e\u003c\/b\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cb\u003eAcclaimed cookbook author, America's Test Kitchen Editor in Residence, and molecular biologist Nik Sharma brings his deep scientific knowledge, delicious recipes, and stunning photography to home cooks with \u003c\/b\u003e\u003cb\u003e\u003ci\u003eFundamentals of Flavor\u003c\/i\u003e\u003c\/b\u003e\u003cb\u003e. These 100 recipes deepen your understanding of how fire, earth, air, and water improve your kitchen techniques and the flavor of your meals.\u003c\/b\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cbr aria-hidden=\"true\"\u003eBuilding on the science-forward thinking of \u003ci\u003eThe Flavor Equation\u003c\/i\u003e and the accessibility of his award-winning \u003ci\u003eVeg-Table\u003c\/i\u003e, Nik Sharma's latest cookbook brings fascinating technical know-how to exciting everyday recipes. In these pages, Sharma explores the four powerful elements of nature and their profound influence on how we cook, delving into such topics and dishes as:\u003cbr aria-hidden=\"true\"\u003eFire: How caramelization deepens the flavor of \u003cb\u003eCaramelized Shallot and Feta-Labneh Dip\u003c\/b\u003e\u003cbr aria-hidden=\"true\"\u003eEarth: How salt's minerality brings crispness to \u003cb\u003eSalt-Baked New Potatoes with Gochujang Vinaigrette\u003c\/b\u003e\u003cbr aria-hidden=\"true\"\u003eAir: Why drying out cookie dough results in perfect \u003cb\u003eExtra Rich Chocolate-Cinnamon Crinkle Cookies\u003c\/b\u003e\u003cbr aria-hidden=\"true\"\u003e\n\u003c\/div\u003e\n\u003cul data-border=\"0\" data-indent=\"0\" data-list-tree=\"true\"\u003e\n\u003cli\u003eWater: Why sous vide is the best way to cook a hearty, tender loaf of \u003cb\u003eIcelandic Rye Bread\u003c\/b\u003e\n\u003c\/li\u003e\n\u003cli\u003eAnd much more.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv\u003eWith more than 150 evocative photographs and 20+ infographics that simplify scientific principles for visual learners, this is a beautiful, foundation-building reference book for home cooks who approach their meals with a hunger for knowledge and big flavor.\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cdiv\u003eAWARD-WINNING AUTHOR: Nik Sharma is an accomplished chef and cookbook author. \u003ci\u003eVeg-Table\u003c\/i\u003e won the 2024 Golden Poppy Award and was named a Best Cookbook of the Year by NPR, \u003ci\u003eThe Los Angeles Times\u003c\/i\u003e, \u003ci\u003eEpicurious\u003c\/i\u003e, \u003ci\u003eVice\u003c\/i\u003e, \u003ci\u003eFood Network\u003c\/i\u003e, \u003ci\u003eGood Housekeeping\u003c\/i\u003e, and more. His previous books, \u003ci\u003eThe Flavor Equation\u003c\/i\u003e and \u003ci\u003eSeason\u003c\/i\u003e, were also named to multiple Best Cookbook lists, including \u003ci\u003eThe New York Times\u003c\/i\u003e, \u003ci\u003eEater\u003c\/i\u003e, \u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e, \u003ci\u003eForbes\u003c\/i\u003e, \u003ci\u003eSaveur\u003c\/i\u003e, \u003ci\u003eBon Appetit\u003c\/i\u003e, Food52, \u003ci\u003eThe San Francisco Chronicle\u003c\/i\u003e, \u003ci\u003eThe Los Angeles Times\u003c\/i\u003e, \u003ci\u003eThe Boston Globe\u003c\/i\u003e, \u003ci\u003eThe Chicago Tribune\u003c\/i\u003e, CNN Travel, and many others.\u003cbr aria-hidden=\"true\"\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cdiv\u003eACCESSIBLE RECIPES: This book packs big flavor while remaining highly cookable. From the basics like how to make your own Hot Honey, Homemade Set Yogurt, and Cultured Butter to mastering more complex dishes such as Eggplant, Burrata, and Mozzarella Pitadinas; Steak with Porcini-Thyme Sauce; and Cinnamon Churro Ice Cream with Dulce de Leche, these recipes help you achieve spectacular, complex flavors.\u003cbr aria-hidden=\"true\"\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cdiv\u003eSCIENCE FOR THE HOME COOK: As a former molecular biologist, Sharma wants you to eat delicious food while understanding \u003ci\u003ehow\u003c\/i\u003e you made it happen--so you can make it again! This volume is packed with information on how roasting, baking, boiling, stir-frying, and other cooking techniques help you put delicious meals on the table, plus handy tips for better understanding how to get the most from your kitchen equipment, such as testing your oven temperature to make sure it's accurate.\u003cbr aria-hidden=\"true\"\u003e\u003cbr aria-hidden=\"true\"\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Chronicle","offers":[{"title":"Default Title","offer_id":50574230061360,"sku":"01FUN3338","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/files\/918LI7f8JLL._SL1500.gif?v=1770413779"},{"product_id":"preorder-9-8-2026-signed-bookplate-food-is-a-feeling-recipes-stories-with-love-carla-lalli-music","title":"Preorder [9\/8\/2026] Signed Bookplate: Food is a Feeling Recipes \u0026 Stories, with Love (Carla Lalli)","description":"\u003cdiv id=\"book-description-copy\" class=\"drawer-copy-text\"\u003e\n\u003cdiv class=\"copy-height\"\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(255, 42, 0);\"\u003e\u003cstrong\u003eAvailable September 8, 2026\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(255, 42, 0);\"\u003e\u003cstrong\u003eOrders are not processed to ship until all items on the order have arrived at the shop. If you would like to receive your in-stock items beforehand, please place that order separately.\u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"copy-height\"\u003e\n\u003cstrong\u003eAn intimate, story-driven cookbook that explores the idea of cooking and eating as an act of self-care, with 65 time-tested and nourishing recipes from the James Beard Award–winning author of\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eWhere Cooking Begins\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eand New York Times bestseller,\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eThat Sounds So Good\u003c\/em\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eCarla has been writing about food, family, and feelings for many years, and she’s always known that her recipes were about more than sustenance. The 65 recipes and 30 essays in\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eFood Is a Feeling\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eare a powerful reminder of the nurturing, fulfilling, and joyful role that food plays in all of our lives, a very human account of beauty and challenges balancing each other like butter and salt.\u003cbr\u003e\u003cbr\u003eFor her, cooking is an expression of love. That core belief was put to the test the year she got divorced. As Carla started figuring out who she was going to be on the other side of a 24-year marriage, she took note of the cravings she was having and the meals she wanted to make, and honored those desires by making herself something to eat:\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eLemony Chickpea Stew with Rice\u003c\/strong\u003e;\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ePersonal Pot of Beans and Greens\u003c\/strong\u003e;\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eSalad Sandwich\u003c\/strong\u003e, to name a few. She was flooded with delicious memories—her mom’s\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eSaturday Night Alfredo\u003c\/strong\u003e, the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eExtremely Floofy Vanilla Pancakes\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eshe makes for her children, and the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eCrispy-Skinned Fish with Olives and Lemons and Burnt Caramel Rhubarb Compote\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eshe learned on the line in some of New York City’s most demanding restaurant kitchens. Over time, she realizes the creative, transformative work that happens in the kitchen is a potent antidote for the hurdles she has yet to overcome.\u003cbr\u003e\u003cbr\u003eThe food, the passage of time, and the lessons gained—all of it became perfectly intertwined. In writing that is revealing, relatable, and funny, Carla uses rich context from her own life to make the case that food is so much more than just fuel, and yes, we should eat our feelings. After all, they’re delicious.\u003c\/div\u003e\n\u003cdiv class=\"copy-height\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv class=\"copy-height\"\u003e2026\u003c\/div\u003e\n\u003cdiv class=\"copy-height\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv class=\"copy-height\"\u003eAvailable at Now Serving: A Cookbook \u0026amp; Culinary Shop in Los Angeles\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Clarkson Potter","offers":[{"title":"Default Title","offer_id":50759298941232,"sku":"01FOO3349","price":36.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/files\/foodisafeeling.jpg?v=1771010779"},{"product_id":"preorder-9-22-26-signed-edition-cook-asian-100-flavor-packed-foolproof-recipes-from-my-asian-american-kitchen-chris-go","title":"Preorder [9\/22\/26] Signed Edition: Cook Asian: 100+ Flavor-Packed, Foolproof Recipes from My Asian American Kitchen (Chris Joe)","description":"\u003cp\u003e\u003cspan style=\"color: rgb(255, 42, 0);\"\u003e\u003cstrong\u003eAvailable September 22, 2026\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(255, 42, 0);\"\u003e\u003cstrong\u003eOrders are not processed to ship until all items on the order have arrived at the shop. If you would like to receive your in-stock items beforehand, please place that order separately.  \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(255, 42, 0);\"\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003eChris Joe, creator of the beloved and reliable online platform \u003ca rel=\"noopener\" href=\"https:\/\/www.instagram.com\/cj.eats_\/?hl=en\" target=\"_blank\"\u003e@cj.eats\u003c\/a\u003e, dishes out tried and true recipes for classic Asian dishes\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003eAs a third-generation Chinese-American, Chris Joe grew up in Los Angeles enjoying wontons, roast duck, crispy pork belly, and more Asian classics with his family. From a young age, Chris learned first-hand the essential cooking techniques required to make these classic dishes from his grandparents, who settled in California as first-generation butchers and grocery store owners. After they had passed, Chris continued to study and practice those techniques, eventually devoting himself to learning the secrets behind the beloved dishes he grew up eating. Soon he’d perfected Egg Drop Soup (notoriously simple, but finnicky), hand-pulled noodles (intimidating, but do-able!), and even dishes inspired by his wife Kat’s Korean heritage like Korean Seafood Pancakes, or Haemul-pajeon. He mastered frying, velveting meats, folding dumplings, and more, and each recipe he conquered made him more confident and fearless in the kitchen. He wanted to inspire that feeling in others and began sharing his skills and his passion of Asian food on social media, and now has a huge and devoted audience of fans who love his approachable (and straight-forward) cooking style.   \u003c\/span\u003e\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003eIn COOK ASIAN, Chris offers carefully crafted recipes and key tips (toss the noodles with oil before stir frying to prevent them from sticking!  Salt the cucumbers for a crispier, crunchier texture!) to make sure readers not only know the \u003cem\u003ehow\u003c\/em\u003e of each step, but also the \u003cem\u003ewhy\u003c\/em\u003e. From an authentic Wonton Noodle Soup and Chicken Karaage to Korean BBQ Beef (Bulgogi) and Pad Thai, Chris demystifies complex recipes with straightforward steps, and a “no-advice-left-behind approach” to inspire readers to build their own cooking muscle, and make these irresistible dishes part of their life, too.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(255, 42, 0);\"\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e2026\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Avery","offers":[{"title":"Default Title","offer_id":51213934395696,"sku":"01COO3380","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/files\/Cook-Asian.jpg?v=1774297182"},{"product_id":"preorder-10-20-26-signed-bookplate-edition-coffee-for-here-the-ultimate-handbook-for-coffee-enthusiasts-morgan-e","title":"Preorder [10\/20\/26] Signed Bookplate Edition: Coffee for Here: The Ultimate Handbook for Coffee Enthusiasts (Morgan Eckroth)","description":"\u003cp\u003e\u003cspan style=\"color: rgb(255, 42, 0);\"\u003e\u003cstrong\u003eAvailable October 20, 2026\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(255, 42, 0);\"\u003e\u003cstrong\u003eOrders are not processed to ship until all items on the order have arrived at the shop. If you would like to receive your in-stock items beforehand, please place that order separately.  \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"mainContent___KncIm\"\u003e\n\u003cdiv role=\"tabpanel\" id=\"title-references-tabpanel-1\" aria-labelledby=\"title-references-tab-1\"\u003e\n\u003cdiv class=\"MuiBox-root css-old1by\"\u003e\n\u003cdiv\u003e\n\u003cb\u003eMake café-quality coffee at home with this beautiful, hands-on book from U.S. Barista Champion Morgan Eckroth, the creator behind the popular @morgandrinkscoffee\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003ci\u003eCoffee, for Here\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003eis both a practical handbook and a guide to building real coffee skills at home, designed to help you brew with confidence and curiosity. Whether you’re just beginning your coffee journey or ready to refine your technique, Morgan — your friendly internet barista — meets you where you are, breaking down each step so even more complex methods feel approachable.\u003cbr\u003e\u003cbr\u003eThe book explores coffee from bean to cup, covering origins, flavor profiles, and how coffee is grown, roasted, and tasted. Morgan then walks you through every major brewing method, including pour-over, French press, AeroPress, Moka pot, cold brew, and espresso, with clear instructions, illustrations, and QR-code video walkthroughs. You’ll also learn how to build a streamlined home coffee bar and master espresso fundamentals like shot pulling, milk steaming, and latte art.\u003cbr\u003e\u003cbr\u003eOnce you’ve mastered the basics, experiment with\u003cspan\u003e \u003c\/span\u003e\u003cb\u003e40 inventive, café-style drink recipes\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003ethat are both impressive and achievable at home — from a crisp\u003cspan\u003e \u003c\/span\u003e\u003cb\u003eEspresso Tonic\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003eto a nostalgic\u003cspan\u003e \u003c\/span\u003e\u003cb\u003eCreamsicle\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003eor a floral\u003cspan\u003e \u003c\/span\u003e\u003cb\u003eLimoncello\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003ewith papaya purée, lime juice, rose water, and espresso.\u003cbr\u003e\u003cbr\u003ePerfect for coffee lovers, fans of non-alcoholic craft beverages, and anyone drawn to the home café lifestyle,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eCoffee, for Here\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003eis an essential companion for making great coffee, right where you are.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"navigation___AOPVB\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv class=\"navigation___AOPVB\"\u003e2026\u003c\/div\u003e\n\u003cdiv class=\"navigation___AOPVB\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"navigation___AOPVB\"\u003eAvailable at Now Serving: A Cookbook \u0026amp; Culinary Shop in Los Angeles\u003c\/div\u003e","brand":"Clarkson Potter","offers":[{"title":"Default Title","offer_id":51214153449776,"sku":"01COF3381","price":28.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/files\/CoffeeforHere.png?v=1774309305"},{"product_id":"preorder-9-15-26-signed-bookplate-edition-sitting-the-month-postpartum-recipes-for-rest-recovery-clarissa-wei","title":"Preorder [9\/15\/26]: Signed Bookplate Edition: Sitting the Month:  Postpartum Recipes for Rest \u0026 Recovery (Clarissa Wei)","description":"\u003cp\u003e\u003cspan style=\"color: #ff2a00;\"\u003e\u003cstrong\u003eAvailable September 15, 2026\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff2a00;\"\u003e\u003cstrong\u003eOrders are not processed to ship until all items on the order have arrived at the shop. If you would like to receive your in-stock items beforehand, please place that order separately.  \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003cstrong\u003eA nourishing and restorative guide to eating well after childbirth, with 88 recipes supported by traditional Chinese medicine.\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp\u003eIn Taiwan and across the Chinese-speaking world, the transition period into motherhood is treated with such reverence that it has its own name: zuò yuè zi—to sit the month. New mothers are expected to rest for a full month to heal, aided by a diet of warming herbal dishes to help repair the womb and reenergize the new mother. Inspired by her own experience “sitting the month,” Clarissa Wei gives readers 88 recipes adapted for home cooks and informed by Chinese medical doctors and herbalists. Egg Drop Seaweed Soup and Salmon Miso Soup help to detox the body; Scallion Oil Chicken and Black Vinegar Pork Knuckle Stew are thought to support tissue repair; Ten Tonic Supreme Soup, the mother of all postpartum recovery broths, is designed to combat deep fatigue. Sitting the Month returns care and love to the early stages of motherhood, promising nourishment for all stages of life.\u003c\/p\u003e\n\u003cp\u003e2026\u003c\/p\u003e\n\u003cp\u003eAvailable at Now Serving: A Cookbook \u0026amp; Culinary Shop in Los Angeles\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Now Serving","offers":[{"title":"Default Title","offer_id":51231229641008,"sku":"01SIT3390","price":37.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/files\/SittingtheMonth.png?v=1774826692"},{"product_id":"preorder-6-23-26-recipes-and-techniques-for-phenomenal-jelly-shots-and-cakes-jena-derman-jack-schramm","title":"Preorder [6\/23\/26]: Solid Wiggles: Recipes and Techniques for Phenomenal Jelly Shots and Cakes (Jena Derman, Jack Schramm)","description":"\u003cp\u003e\u003cspan style=\"color: rgb(255, 42, 0);\"\u003e\u003cstrong\u003eAvailable June 23, 2026\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(255, 42, 0);\"\u003e\u003cstrong\u003eOrders are not processed to ship until all items on the order have arrived at the shop. If you would like to receive your in-stock items beforehand, please place that order separately. \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(255, 42, 0);\"\u003e\u003cstrong\u003e \u003cspan style=\"color: rgb(0, 0, 0);\"\u003e\u003cb\u003eLearn how to make over 45 mouthwatering boozy and alcohol-free jelly shots and cakes, from the cofounders of Solid Wiggles.\u003c\/b\u003e\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003eGelatin shots are back! Jena Derman and Jack Schramm of Solid Wiggles in Brooklyn, New York, have reimagined the nostalgic Jell-O shot. Unlike the saccharine shots of our youths, these cocktail jellies are flavored with fresh, natural ingredients and hand-crafted into works of edible art.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003eIn \u003ci\u003eSolid Wiggles\u003c\/i\u003e, you will learn how to make 45 of your own bite-sized, delectable, and eye-catching jelly shots and cakes for any summer gathering or holiday soiree. Clear explanations for tools, prepping, and working with gelatin (easier than you think!) along with step-by-step decorating instructions, scaling, and alcohol-free variations will make you a jelly connoisseur in no time.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003eThe book is divided into two sections: Party Animals, for beginners, offers a range of recipes that are blended and can be made in two hours or less (including chilling time). Party Pros, for those who want more complex treats, includes layered recipes with whimsical design patterns that range from quick afternoon endeavors to delightful multi-day projects. Recipes for cocktail jellies and cakes include: Whiskey Sour, Lychee Martini, Non-Alcoholic Cherry Lime Rickey, Painkiller, Cosmo, Moscow Mule, Negroni Sbagliato, Non-Alcoholic Spicy Mango Margarita, and so much more. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(255, 42, 0);\"\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e\u003cmeta charset=\"utf-8\"\u003e Jellies stay fresh for up to five weeks in the fridge, making them great to prepare for upcoming parties or gatherings. With easy-to-use instructions and vibrant and whimsical step-by-step photographs,\u003ci\u003e Solid Wiggles\u003c\/i\u003e presents delicious wiggly recipes for every person and occasion.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(255, 42, 0);\"\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e2026\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(255, 42, 0);\"\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003eAvailable at Now Serving: A Cookbook \u0026amp; Culinary Shop in Los Angeles\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Now Serving","offers":[{"title":"Default Title","offer_id":51231236161840,"sku":"01SOL3391","price":19.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/files\/SolidWiggles.png?v=1774829048"},{"product_id":"preorder-9-29-26-signed-edition-a-cozy-kitchen-cookbook-100-easy-comforting-recipes-for-every-mood-and-desire","title":"Preorder [9\/29\/26] Signed Edition: A Cozy Kitchen Cookbook: 100 Easy, Comforting Recipes for Every Mood and Desire (Adrianna Adarme)","description":"\u003cp\u003e\u003cspan style=\"color: rgb(255, 42, 0);\"\u003e\u003cstrong\u003eAvailable September 29, 2026\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(255, 42, 0);\"\u003e\u003cstrong\u003eOrders are not processed to ship until all items on the order have arrived at the shop. If you would like to receive your in-stock items beforehand, please place that order separately.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e\u003cstrong\u003eThe mastermind behind A Cozy Kitchen presents 100 easy, approachable recipes for quick weeknight meals, Peruvian and Colombian family recipes, and comforting baked goods—all using common ingredients and uncomplicated techniques.\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eTo Adrianna Adarme of A Cozy Kitchen, “cozy” isn’t just about comfort—though, yes, comfort is very much invited. It’s also about ease, intention, and beauty. Cozy is food that tastes good, looks good, and makes you want to tie on an apron even when you’re still wearing your pajamas.\u003cbr\u003e\u003cbr\u003eA Cozy Kitchen Cookbook is a celebration of mood-based cooking. Of cozy cravings. Of trusting yourself enough to say: “What do I actually want to eat right now?” and then making it happen without any stress. Whether you’re in lazy mode, party mode, I-just-need-to-get-dinner-on-the-table mode, or all three in the same week, the 100 recipes in this book contain the solution. \u003cbr\u003e\u003cbr\u003eEach chapter sets a vibe and a pace. Some recipes are slow and meandering, like The Fluffiest Cinnamon Rolls with Cream Cheese Icing—perfect for when you want to lose track of time and end up with a kitchen full of warmth and sugar. Others are built for speed and ease, like the One-Pan Shrimp Orzo, which exists for those weeknights when your brain is a little fried but you still want something that tastes like you tried. Drawing from her Peruvian and Colombian heritage, Adrianna also includes traditional staples like Colombian Saucy Beef Empanadas and Aguadito (aka Peruvian Chicken Soup) which feel like a love letter directly from her family’s recipe collection. \u003cbr\u003e\u003cbr\u003eThere’s no one way to get cozy. Some days, it’s about standing at the stove while something bubbles away and makes your whole home smell like comfort. Other days, it’s assembling something unfussy and eating it cross-legged on the couch. Regardless of mood, A Cozy Kitchen Cookbook will leave you feeling nourished, grounded, and a little more at home with yourself.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e2026\u003c\/span\u003e\u003c\/p\u003e","brand":"Now Serving","offers":[{"title":"Default Title","offer_id":51232857850160,"sku":"01COZ3392","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/files\/acozykitchen.jpg?v=1774901215"},{"product_id":"preorder-10-27-26-signed-bookplate-edition-hand-taste-cook-like-a-korean-grandmother-esther-choi","title":"Preorder [10\/27\/26] Signed Bookplate Edition: Hand Taste: Cook Like a Korean Grandmother (Esther Choi)","description":"\u003cdiv class=\"ai-truncate__contents\"\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"color: rgb(255, 42, 0);\"\u003e\u003cem\u003eReleased October 27, 2026\u003c\/em\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"color: rgb(255, 42, 0);\"\u003e\u003cem\u003eDue to the high demand and volume of orders for this title, please anticipate an additional 7-10 days after the publication date before your book arrives. We appreciate your patience and understanding.\u003c\/em\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"color: rgb(255, 42, 0);\"\u003e\u003cem\u003eOrders are not processed to ship until all items on the order have arrived at the shop. If you would like to receive your in-stock items beforehand, please place that order separately.\u003c\/em\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cb\u003eThe hotly anticipated debut cookbook from star chef Esther Choi: 100 recipes that teach the secret to cooking like a Korean grandmother, showing how to add extraordinary flavor to everything you touch\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eWe all know cooks whose fingertips seem to infuse everything they touch with incredible flavor. In Korean, that magic touch is called sohn-mat, or “hand taste”—and it’s not something you have to be born with. Esther Choi picked hers up from her halmoni, or grandmother, who used her hands for everything from smearing cabbage with pepper paste to make kimchi to crumbling tofu for mandu (dumpling) filling and tossing vibrantly flavored noodles for japchae.\u003cbr\u003e\u003cbr\u003eHand taste starts with seasoning but ultimately describes a way of cooking rooted in heritage, intuition, and heart. Here, Choi offers delicious entry points to Korean cuisine, with foundational techniques alongside quick weeknight recipes and show-stopping traditional spreads.\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eHand Taste\u003c\/i\u003e\u003ci\u003e \u003c\/i\u003eis as instructive as it is expressive, with recipes like \u003cb\u003eKalbi Jjim\u003c\/b\u003e,\u003cspan\u003e \u003c\/span\u003e\u003cb\u003eJapchae\u003c\/b\u003e, \u003cb\u003eKimchi Mac \u0026amp; Beef\u003c\/b\u003e\u003cb\u003e,\u003c\/b\u003e \u003cb\u003eHalmoni’s Jeon,\u003cspan\u003e \u003c\/span\u003e\u003c\/b\u003eand \u003cb\u003eKorean Fried Chicken Wings\u003c\/b\u003e. There’s something for everyone—whether you know Choi from her beloved restaurants Mokbar and Ms. Yoo, her presence on Food Network, or her infectious online personality. \u003cbr\u003e\u003cbr\u003eSo much more than a guide to mastering Korean cooking,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eHand Taste \u003c\/i\u003eteaches you to trust your gut and cook with curiosity and joy.\u003c\/div\u003e\n\u003cdiv class=\"ai-truncate__contents\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv class=\"ai-truncate__contents\"\u003e2026\u003c\/div\u003e\n\u003cdiv class=\"ai-truncate__contents\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv class=\"ai-truncate__contents\"\u003eAvailable at Now Serving: A Cookbook \u0026amp; Culinary Shop in Los Angeles\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Voracious","offers":[{"title":"Default Title","offer_id":51285024702768,"sku":"01HAN3399","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/files\/HandTaste.png?v=1776450129"},{"product_id":"preorder-10-20-26-simply-ina-a-barefoot-contessa-cookbook-ina-garten","title":"Preorder [10\/20\/26] Simply Ina: A Barefoot Contessa Cookbook (Ina Garten)","description":"\u003cdiv class=\"mainContent___KncIm\"\u003e\n\u003cdiv role=\"tabpanel\" id=\"title-references-tabpanel-1\" aria-labelledby=\"title-references-tab-1\"\u003e\n\u003cdiv class=\"MuiBox-root css-old1by\"\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(255, 42, 0);\"\u003e\u003cem\u003e\u003cstrong\u003ePublished October 20, 2026\u003c\/strong\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(255, 42, 0);\"\u003e\u003cem\u003e\u003cstrong\u003eOrders are not processed to ship until all items on the order have arrived at the shop. If you would like to receive your in-stock items beforehand, please place that order separately.  \u003c\/strong\u003e\u003c\/em\u003e\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cb\u003eA brand-new collection of 85 easy yet impressive recipes for every meal of the day, from make-ahead lunches to effortless appetizers and showstopping dinners, from America’s favorite home cook\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eThrough her years of experience as a home cook, Ina Garten has learned that the best food is often the simplest. With just a little thought and a few good ingredients, you can make truly impressive dishes without spending hours in the kitchen.\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eSimply Ina\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003ecelebrates the delicious results of streamlined cooking, sharing Ina’s expert tips and tricks for achieving the best flavor with the least amount of effort.\u003cbr\u003e\u003cbr\u003eEach recipe in this book has a secret that makes preparing it easier than you thought. Some dishes rely on smart store-bought shortcuts—like\u003cspan\u003e \u003c\/span\u003e\u003cb\u003eMashed Potato \u0026amp; Leek Soup\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003eso delicious no one will ever guess it’s made with packaged mashed potatoes and\u003cspan\u003e \u003c\/span\u003e\u003cb\u003eBourbon Baked Beans\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003ethat dress up canned baked beans with smoked bacon, maple syrup, and good bourbon—because sometimes store-bought really is just fine! For seamless gatherings, Ina’s deeply flavorful\u003cspan\u003e \u003c\/span\u003e\u003cb\u003eProvencal Chicken with Olives \u0026amp; Capers\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003ecan be made ahead and reheated in its Dutch oven before dinner, and the crispy oatmeal topping on her\u003cspan\u003e \u003c\/span\u003e\u003cb\u003eCherry Berry Crumble\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003ecan be prepped in advance for easy assembly in the moment. Elegant dishes like\u003cspan\u003e \u003c\/span\u003e\u003cb\u003eEndive \u0026amp; Avocado Salad\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003eand\u003cspan\u003e \u003c\/span\u003e\u003cb\u003eIrish Coffee Affogato\u003cspan\u003e \u003c\/span\u003e\u003c\/b\u003einvolve little more than assembling ingredients, allowing you to serve something special without really cooking at all.\u003cbr\u003e\u003cbr\u003eWhether you’re feeding unexpected guests, pulling together a Tuesday night dinner after work, or hosting a dinner party and don’t want to miss all the fun cooped up in the kitchen, you’ll be happy to have these simple, satisfying, and completely doable recipes to turn to. Because simple food shouldn’t just save you time; it should let you enjoy the people you love.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e2026\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eAvailable at Now Serving: A Cookbook \u0026amp; Culinary Shop in Los Angeles\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Clarkson Potter","offers":[{"title":"Default Title","offer_id":66569025323312,"sku":"01SIM4322","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/files\/simplyina.jpg?v=1776743896"},{"product_id":"preorder-signed-edition-how-to-be-less-useful-the-joy-of-inefficiency-priyanka-mattoo","title":"Preorder Signed Edition [11\/3\/26]: How to Be Less Useful: The Joy of Inefficiency (Priyanka Mattoo)","description":"\u003cp\u003e\u003cspan style=\"color: rgb(255, 42, 0);\"\u003e\u003cstrong\u003eAvailable November 3, 2026\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(255, 42, 0);\"\u003e\u003cstrong\u003eOrders are not processed to ship until all items on the order have arrived at the shop. If you would like to receive your in-stock items beforehand, please place that order separately.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e\u003cstrong\u003e\u003cb\u003eA delightful book about reclaiming pleasure in mid-life—a potent mix of self-help and memoir, from one of today’s wittiest, wisest voices.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003ci\u003e\"I have done everything right, and I have missed everything.\" \u003c\/i\u003e\u003cbr\u003e\u003cbr\u003eWhen did our lives become entirely about efficiency and optimization? Especially as office workers, as parents, as consumers, as exercisers and healthy eaters. Wouldn’t it be nice if we could all be less useful?\u003cbr\u003e\u003cbr\u003eWith self-deprecating humor, devastating insight, and bracing honesty, Priyanka Mattoo shares her own journey toward being a less useful human, to investigate why pleasure gets back-burnered in American culture.\u003cbr\u003e\u003cbr\u003eThink about what we choose to systematically cut out or overlook as we mature: Solo travel. Dessert. Sweaty dancing. \"Pointless\" hangs with friends. And then there are the activities that used to be fun and have somehow lost their luster, usually in the decade between 30 and 40: Cooking (ruined by exhaustion). Bad tv (the algorithm). 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If you would like to receive your in-stock items beforehand, please place that order separately.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp\u003eA landmark work from chef Josh Niland, \u003ci\u003eSaint Peter: Chapter \u0026amp; Verse\u003c\/i\u003e captures the philosophy, craft and evolution of his celebrated seafood restaurant through expansive essays and over 100 defining recipes. Blending story, technique and world-class cookery, it offers an unprecedented look inside one of the most influential kitchens of its generation.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp\u003eIn 2026, Saint Peter marks a decade at the forefront of global dining – a restaurant that has quietly but decisively reshaped the way we think about fish. In \u003ci\u003eSaint Peter: Chapter \u0026amp; Verse\u003c\/i\u003e, Josh Niland brings that world to the page for the first time: a landmark work that captures the philosophy, precision and daily rhythm of one of the most original kitchens of its generation.\u003c\/p\u003e\n\u003cp\u003eStructured around three expansive essays and over 100 defining recipes, the book moves between story and craft – tracing the evolution of the restaurant, articulating Niland’s revolutionary whole fish approach, and offering a rare, deeply considered look at the mechanics of service. Recipes are presented as ‘verses’, interwoven through the narrative, spanning everything from foundational preparations to the dishes that have defined Saint Peter’s menus, including its most iconic and unexpected creations.\u003c\/p\u003e\n\u003cp\u003eAt its core is a singular philosophy: that every fish deserves to be treated with rigour, intelligence and respect. 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If you would like to receive your in-stock items beforehand, please place that order separately.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003e\u003cb\u003eEssentially Basque\u003c\/b\u003e\u003c\/i\u003e\u003cb\u003e is a comprehensive cookbook from expert chef Ryan Bartlow and longtime Anthony Bourdain collaborator and food writer Laurie Woolever that spans the entire Basque region in Spain, a destination that is beloved by the food world for its fresh produce, delicious dishes, and more\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eThe Basque country, nestled between Spain and France, is legendary among chefs for its vibrant markets, deep culinary traditions, and a culture that prizes eating well. 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Recipes include croquetas de jamón with creamy centers and crisp exteriors; the classic tortilla de patatas, custardy and tender; gildas, the iconic pintxo of anchovies, peppers, and olives; and the silkiest crème caramel you’ve ever tasted.\u003c\/p\u003e\n\u003cp\u003eApproachable and deeply flavorful, these are recipes designed for real home kitchens—no foams, no screaming-hot pans, no tricks, just food meant to be eaten with wine, cider, sherry, or beer among friends, family, or on your own while dreaming of San Sebastián. 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If you would like to receive your in-stock items beforehand, please place that order separately.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eJames Beard Outstanding Pastry Chef finalist and \u003c\/b\u003e\u003ci\u003e\u003cb\u003eFood \u0026amp; Wine\u003c\/b\u003e\u003c\/i\u003e\u003cb\u003e Best New Chef Caroline Schiff believes a sweet treat is the perfect daily ritual, and her book is designed to sweeten life in just the right dose.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eWhy wait for a special occasion when dessert can be part of every day?\u003c\/p\u003e\n\u003cp\u003eStar chef Caroline Schiff believes a sweet treat is an important daily ritual—something small and simple, or occasionally a showstopper to celebrate big moments. \u003ci\u003eDaily Dessert \u003c\/i\u003eis her joyful, highly versatile collection of recipes designed to sweeten life in just the right dose.\u003c\/p\u003e\n\u003cp\u003eSometimes that means one perfect cookie warm from the oven, a snacking cake to last all week, a no-bake refresher on a scorching day, or a cozy pudding for a winter night. 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If you would like to receive your in-stock items beforehand, please place that order separately.  \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eLong before he founded the website The Perfect Loaf and became one of the go-to experts on sourdough baking, Maurizio Leo grew up in his family’s pizzeria, watching his dad cook countless pies. In\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eThe Perfect Pizza\u003c\/i\u003e, he returns to his roots, tackling pizza with his signature in-depth, technique-driven approach. You can make unbelievably good homemade pizza using your sourdough starter, in any style of oven, and Maurizio is here to show you how.\u003cbr\u003e\u003cbr\u003eThe key to making incredible pizza at home lies in making a great dough. Rather than relying on a few master dough recipes like most pizza books,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eThe Perfect Pizza\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003eprovides unique recipes for more than forty specialty pizza styles, meticulously tested to achieve the best flavor and texture. With helpful QR codes and step-by-step photographs, Maurizio dives into the technique behind creating and maintaining a sourdough starter, mixing dough, managing dough fermentation, and the handling skills needed for balling, stretching, and finally launching the pizza into the oven.\u003cbr\u003e\u003cbr\u003eOnce you get the hang of the process, you can try out a wide range of  pizza styles, starting with familiar classics before exploring doughs that incorporate whole grains and freshly-milled flour, focaccias, and little-known authentic, regional Italian specialties. The expertly tested recipes include:\u003cbr\u003e\u003cbr\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eEssentials:\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003eMy Go-To Pizza Dough; Same-Day Pizza Dough; A Pizza and a Loaf\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eAmerican and Italian Styles:\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003eNew York Style; Tavern Style; Sicilian Style; Pizza al Taglio; Pizza Bianca; Pizza Tonda Romana\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eExploring Flours and Grains:\u003cspan\u003e \u003c\/span\u003e\u003c\/b\u003eSixty-Forty Whole Grain Pizza Dough; Toasted Flour Pizza Dough; A Touch of Rye Pizza Dough\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eFocaccia:\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003eA Simple Focaccia; Crispy High-Hydration Focaccia; 100% Whole Grain Focaccia; Focaccia with Chocolate-Hazelnut Spread\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003eWith the delectable recipes and comprehensive techniques in\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eThe Perfect Pizza\u003c\/i\u003e, you’re on your way to crafting a homemade pizza that perfectly suits your taste.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e2026\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eAvailable at Now Serving: A Cookbook \u0026amp; Culinary Shop in Los Angeles\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Clarkson Potter","offers":[{"title":"Default Title","offer_id":66880347930928,"sku":"01PER4350","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/files\/perfectpizza.jpg?v=1780258615"},{"product_id":"preorder-9-22-26-no-1-best-indian-cookbook-in-the-world-at-home-recipes-from-the-streets-truck-stops-villages-and-palaces-of-india-meherwan-irani-jamie-feldmar","title":"Preorder [9\/22\/26] No. 1 Best Indian Cookbook in the World: At-Home Recipes from the Streets, Truck Stops, Villages, and Palaces of India (Meherwan Irani, Jamie Feldmar)","description":"\u003cdiv class=\"mainContent___KncIm\"\u003e\n\u003cdiv role=\"tabpanel\" id=\"title-references-tabpanel-1\" aria-labelledby=\"title-references-tab-1\"\u003e\n\u003cdiv class=\"MuiBox-root css-old1by\"\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(255, 42, 0);\"\u003e\u003cstrong\u003eAvailable September 22, 2026\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(255, 42, 0);\"\u003e\u003cstrong\u003eOrders are not processed to ship until all items on the order have arrived at the shop. If you would like to receive your in-stock items beforehand, please place that order separately.  \u003c\/strong\u003e\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cb\u003ePeople of the earth! James Beard Award–winning chef Meherwan Irani is here to tell you that Indian street food is the best food on the planet--and that with more than 100 of his recipes you can have it at home any time you want.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eEntering Meherwan Irani's restaurants feels like walking into a party--and opening his cookbook is no different. With warmth, affection, and a bit of swagger, Irani makes a compelling, delicious case for adding Indian food to your weekly rotation, providing you with clear instruction on how to build layers of flavor and texture, putting beloved favorites like bhel puri, vada pav, kathi rolls, and more within your grasp.\u003cbr\u003e\u003cbr\u003eIn the\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eNo. 1 Best Indian Cookbook in the World,\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003eIrani takes you through the depths of this (liberally defined) subgenre of Indian cuisine that's filled with delicious snacks, flavorful sandwiches, and curries and chutneys galore. He covers classics like pakoras and chaats as well as stews from roadside cantinas and Chinese-Indian stir fries. Through more than 100 recipes, Irani shares his tips for making street food with minimal time and effort, like sweet, bright, and crunchy\u003cspan\u003e \u003c\/span\u003e\u003cb\u003eCorn Bhel\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003eand a\u003cspan\u003e \u003c\/span\u003e\u003cb\u003eMumbai Toastie\u003c\/b\u003e, which provides one of the best uses you'll get out of white sandwich bread. From\u003cspan\u003e \u003c\/span\u003e\u003cb\u003eDhansak\u003c\/b\u003e, the triple lentil stew his mom used to make, to the golden-crisp\u003cspan\u003e \u003c\/span\u003e\u003cb\u003eDosa\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003ethat's now found itself in the lexicon of street food, these recipes are rooted in childhood memories, travels through India, and deeply conducted research on the cultures that have contributed to Indian cuisine. Essays throughout dig into areas of Indian cuisine that Irani loves to talk about, like why naan isn't eaten with every single Indian dish and why chai should be made with substandard tea leaves.\u003cbr\u003e\u003cbr\u003eWith more than 100 recipes for sandwiches, chaats, fried goodies, and more, you'll quickly see why this is the\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eNo. 1 Best Indian Cookbook in the World\u003c\/i\u003e.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e2026\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eAvailable at Now Serving: A Cookbook \u0026amp; Culinary Shop in Los Angeles\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Ten Speed Press","offers":[{"title":"Default Title","offer_id":66880642777392,"sku":"01NUM4351","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/files\/no1bestindian.jpg?v=1780258957"},{"product_id":"preorder-11-10-26-come-here-and-cook-stories-and-recipes-from-a-life-at-the-table-jordan-howlett","title":"Preorder [11\/10\/26] Signed Edition: Come Here and Cook: Stories and Recipes from a Life at the Table (Jordan Howlett)","description":"\u003cp\u003e\u003cspan style=\"color: rgb(255, 42, 0);\"\u003e\u003cstrong\u003eAvailable November 10. 2026\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(255, 42, 0);\"\u003e\u003cstrong\u003eOrders are not processed to ship until all items on the order have arrived at the shop. If you would like to receive your in-stock items beforehand, please place that order separately.  \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(255, 42, 0);\"\u003e\u003c\/span\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cb\u003e\u003ci\u003eCome here.\u003c\/i\u003e For the first time ever, social media’s “man in the mirror” Jordan Howlett invites you beyond the screen and into a life shaped by food.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eEven before he achieved social media stardom as president of the Fast Food Secrets Club, food played an important role in Jordan’s life. As a child, he spent days experimenting in the kitchen with his grandmother, poring over cookbooks and trying to get her recipe for pineapple upside-down cake just right. As a college student striving to be a professional baseball player, food was fuel for building the strength he needed to excel at a time when he wasn’t even sure where his next meal would come from. As a young adult with multiple restaurant jobs, preparing food for others was a way to make ends meet. \u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eWhen his TikTok videos about working in the fast-food industry began to go viral, food became a catalyst for launching Jordan’s successful media career. Whether he’s recreating a dish he loves, revealing a secret fast-food recipe, or traveling across the world to try something delicious, Jordan’s videos reflect what he has learned throughout his life: food has the power to build community and connect people. \u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eFeaturing 40 stories and 40 recipes, this cookbook-memoir shares the side of Jordan that only those closest to him know and love. He reflects on his childhood, his successes and failures, what it’s really like having a career in social media, and how sometimes Plan B can turn out better than Plan A. With family favorites like Quick Sweet Grits with Salted Butter and Cinnamon Sugar, Jordan’s go-to comfort foods like Bacon \u0026amp; Clam Chowder with Old Bay Saltines, and fast-food recreations like the Crunchwrap Supreme, \u003c\/span\u003e\u003ci\u003eCome Here and Cook\u003c\/i\u003e\u003cspan\u003e is a delicious peek into Jordan’s famous notebook of secret recipes as well as the food that has shaped his life.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"mainContent___KncIm\"\u003e\n\u003cdiv role=\"tabpanel\" id=\"title-references-tabpanel-1\" aria-labelledby=\"title-references-tab-1\"\u003e\n\u003cdiv class=\"MuiBox-root css-old1by\"\u003e2026\u003c\/div\u003e\n\u003cdiv class=\"MuiBox-root css-old1by\"\u003e\u003cspan\u003eAvailable at Now Serving: A Cookbook \u0026amp; Culinary Shop in Los Angeles\u003c\/span\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"DK","offers":[{"title":"Default Title","offer_id":66899071795504,"sku":"01COM4353","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/files\/comehereandcook.jpg?v=1780529942"},{"product_id":"preorder-9-15-26-veg-everything-recipes-for-weeknights-parties-and-the-bites-in-between-tanya-sichynsky-new-york-times-cooking","title":"Preorder [9\/15\/26]: Veg Everything: Recipes for Weeknights, Parties and the Bites in Between (Tanya Sichynsky, New York Times Cooking)","description":"\u003cp\u003e\u003cspan style=\"color: rgb(255, 42, 0);\"\u003e\u003cstrong\u003eAvailable September 15, 2026\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(255, 42, 0);\"\u003e\u003cstrong\u003eOrders are not processed to ship until all items on the order have arrived at the shop. If you would like to receive your in-stock items beforehand, please place that order separately.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cb\u003eThis collection of 100 recipes from NYT Cooking invites you to discover just how bold and satisfying vegetarian dishes can be—for weeknight cooking, celebrations and all the bites in between.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eHave you ever feared that you would still feel hungry after a vegetarian feast? Tried to cook for meat lovers… without the meat? Craved a more vibrant vegetable-packed breakfast worth jumping out of bed for? Whether you’re a devoted vegetarian or expanding your palate, \u003c\/span\u003e\u003ci\u003eVeg Everything \u003c\/i\u003e\u003cspan\u003ewill change how you think about plant-forward meals.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eCurated by Tanya Sichynsky, author of the popular NYT Cooking newsletter “The Veggie,” \u003c\/span\u003e\u003ci\u003eVeg Everything \u003c\/i\u003e\u003cspan\u003eserves up not only culinary inspiration (with mouthwatering photos) but also tips and meal plans to make vegetarian cooking feel as easy as it is delicious. As Tanya says, “The decision to eat more vegetables does not confine you to a life of side dishes. It opens the door to a multiverse.” \u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eEnjoy every bite of 100 standout NYT Cooking recipes, grouped by themes: hearty breakfasts and finger foods, seasonal salads and soups, meatless mains and party showstoppers. Discover irresistible meals anchored by a humble can of beans; shape-shifting tofu, from silky to crispy; meal-enhancers like broth and dressings; and vegetable-packed (and still decadent) pastas.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eThink \u003c\/span\u003e\u003cb\u003eCauliflower Shawarma with Tahini \u003c\/b\u003e\u003cspan\u003efor a weeknight dinner, with leftovers for lunch; \u003c\/span\u003e\u003cb\u003eSpicy Tomato Beans and Greens \u003c\/b\u003e\u003cspan\u003eto work magic with pantry staples; \u003c\/span\u003e\u003cb\u003eCreamed Greens Pot Pie \u003c\/b\u003e\u003cspan\u003eon a holiday table; or a \u003c\/span\u003e\u003cb\u003eGolden Potato and Greens Soup \u003c\/b\u003e\u003cspan\u003ethat turns crisper-drawer veggies into the main event. \u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eFeaturing time-tested recipes and expert guidance from trusted writers \u003c\/span\u003e\u003cb\u003eMelissa Clark, Eric Kim, Yewande Komolafe, Andy Baraghani, Hetty Lui McKinnon \u003c\/b\u003e\u003cspan\u003eand more, \u003c\/span\u003e\u003ci\u003eVeg Everything\u003c\/i\u003e\u003cspan\u003e is an enthusiastic celebration of vegetables—for the veg-forward, the veg-skeptical and everyone in between.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Ten Speed Press","offers":[{"title":"Default Title","offer_id":66910767251760,"sku":"01VEG4354","price":38.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/files\/vegeverything.jpg?v=1780868262"},{"product_id":"preorder-10-6-26-signed-edition-the-two-saddest-kitchens-a-comics-conversation-signed-edition","title":"Preorder [10\/6\/26] Signed Edition: The Two Saddest Kitchens: A Comics Conversation [Signed Edition]","description":"\u003cp\u003e\u003cspan style=\"color: rgb(255, 42, 0);\"\u003e\u003cstrong\u003eAvailable October 6, 2026\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(255, 42, 0);\"\u003e\u003cstrong\u003eOrders are not processed to ship until all items on the order have arrived at the shop. If you would like to receive your in-stock items beforehand, please place that order separately.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003cstrong\u003eThe \u003cem\u003eNew Yorker\u003c\/em\u003e cartoonist duo, #1 \u003cem\u003eNew York Times\u003c\/em\u003e bestselling author Roz Chast and Jason Adam Katzenstein, team up to pull back the curtain on our hilarious, all-too-relatable kitchen realities.\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eThe kitchen is the \"heart of the home,\" or at least it's supposed to be. But even when the countertops look tidy, there's often madness lurking at the back of the refrigerator . . .\u003cbr\u003e\u003cbr\u003eWhen celebrated \u003cem\u003eNew Yorker\u003c\/em\u003e cartoonists Roz Chast and Jason Adam Katzenstein admitted to each other that their kitchens were far from shiny beacons of homemaking, they knew they couldn't be the only ones who left the dishes to soak for a little too long.\u003cbr\u003e\u003cbr\u003eIn \u003cem\u003eThe Two Saddest Kitchens\u003c\/em\u003e, Roz and Jason combine their hilarious cartoon sensibilities to take stock of what's \u003cem\u003ereally\u003c\/em\u003e going on in our kitchens-from Tupperware Drawer Tetris to the cabinet over the fridge where the forgotten yard-sale ice bucket and stale marshmallows go to die-filling each laugh-out-loud page with a new perspective on optimizing our kitchens and our cooking skills as they ponder the fancy utensils that will never be used, the recipes that will never be followed, and the people they will never be.\u003cbr\u003e\u003cbr\u003eIf you've ever found yourself hungrily wandering into the kitchen only to find too-ripe-even-for-banana-bread bananas and expired cheese, rest assured that Roz and Jason have already been there too-and this book is for you.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"UTF-8\"\u003e\n\u003cdiv class=\"mainContent___KncIm\"\u003e\n\u003cdiv role=\"tabpanel\" id=\"title-references-tabpanel-1\" aria-labelledby=\"title-references-tab-1\"\u003e\n\u003cdiv class=\"MuiBox-root css-old1by\"\u003e2026\u003c\/div\u003e\n\u003cdiv class=\"MuiBox-root css-old1by\"\u003e\u003cspan\u003eAvailable at Now Serving: A Cookbook \u0026amp; Culinary Shop in Los Angeles\u003c\/span\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e","brand":"Bloomsbury","offers":[{"title":"Default Title","offer_id":66910780162352,"sku":"01TWO4355","price":29.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/files\/twosaddestkitchens_a6a54874-8e85-4356-a6f3-cfddab078234.jpg?v=1780871482"},{"product_id":"preorder-9-29-26-cha-chaan-teng-comfort-food-from-hong-kongs-iconic-diners-lucas-sin","title":"Preorder [9\/29\/26] Cha Chaan Teng: Comfort Food from Hong Kong's Iconic Diners (Lucas Sin)","description":"\u003cp\u003e\u003cspan style=\"color: rgb(255, 42, 0);\"\u003e\u003cstrong\u003eAvailable September 29, 2026\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(255, 42, 0);\"\u003e\u003cmeta charset=\"UTF-8\"\u003e \u003cstrong\u003eOrders are not processed to ship until all items on the order have arrived at the shop. If you would like to receive your in-stock items beforehand, please place that order separately.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eChef, teacher, writer, and Food \u0026amp; Wine Best New Chef, 2021, Lucas Sin writes his first cookbook to highlight the beloved dishes of Hong Kong-style comfort food.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eThe food of Hong Kong is a mashup of Asian culture, Western culture, and the forces of colonialism and migration, and some of the most representative dishes of the cuisine are best found in cha chaan teng (aka Hong Kong’s diners). The resulting Chinese-Western dishes are known to feed everyone from day laborers to school children and include soul-satisfying Beef Brisket Soup and Curry Chicken Pie, but also Peanut Butter-Stuffed French Toast and Pineapple Buns.\u003c\/p\u003e\n\u003cdiv class=\"mainContent___KncIm\"\u003e\n\u003cdiv role=\"tabpanel\" id=\"title-references-tabpanel-1\" aria-labelledby=\"title-references-tab-1\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003eLucas Sin is a chef; teacher; writer; Food \u0026amp; Wine Best New Chef, 2021; and proud son of Hong Kong. While he watches the city he grew up in change before his eyes, Lucas wants to record the recipes for the comfort foods he grew up eating in cha chaan teng.\u003c\/p\u003e\n\u003cp\u003eThe recipes are Lucas’s best interpretations of Hong Kong’s favorite dishes and a window into a world with comfort food that is affordable and efficient to cook and universally beloved from Slippery Eggs over Rice and Golden Rice to Cantonese Bolognese, Milk Tea, and more.\u003c\/p\u003e\n\u003cdiv class=\"mainContent___KncIm\"\u003e\n\u003cdiv role=\"tabpanel\" id=\"title-references-tabpanel-1\" aria-labelledby=\"title-references-tab-1\"\u003e\n\u003cdiv class=\"MuiBox-root css-old1by\"\u003e2026\u003c\/div\u003e\n\u003cdiv class=\"MuiBox-root css-old1by\"\u003e\u003cspan\u003eAvailable at Now Serving: A Cookbook \u0026amp; Culinary Shop in Los Angeles\u003c\/span\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Artisan","offers":[{"title":"Default Title","offer_id":66920955642160,"sku":"01CHA4356","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/files\/chachaan.jpg?v=1781045875"},{"product_id":"preorder-8-11-26-for-the-love-of-restaurants-an-insiders-guide-from-daydreams-to-opening-night-adam-weisblatt","title":"Preorder [8\/11\/26] For the Love of Restaurants: An Insider's Guide from Daydreams to Opening Night (Adam Weisblatt)","description":"\u003cp\u003e\u003cspan style=\"color: rgb(255, 42, 0);\"\u003e\u003cstrong\u003eAvailable August 11, 2026\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(255, 42, 0);\"\u003e\u003cmeta charset=\"UTF-8\"\u003e\n\u003cstrong\u003eOrders are not processed to ship until all items on the order have arrived at the shop. If you would like to receive your in-stock items beforehand, please place that order separately.  \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cb\u003eA playful, soup-to-nuts guide to creating a restaurant, and a love letter to those who make the struggle palatable, the resilience possible, and the journey more fun—restaurant people.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eThere is no secret ingredient to opening a successful restaurant—in this business \u003c\/span\u003e\u003ci\u003eeverything \u003c\/i\u003e\u003cspan\u003ematters.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eIt’s one thing to work in an established restaurant and a whole other beautiful challenge to turn an empty room with exposed plumbing and unpainted drywall into a stage for the complicated performance of prepping, cooking, and serving that transforms four simple walls into a living, breathing, welcoming place.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eFor the dreamers and admirers of the restaurant world who long to open their own place or simply crave a peek behind the line, \u003c\/span\u003e\u003ci\u003eFor the Love of Restaurants \u003c\/i\u003e\u003cspan\u003eis a multi-course romp through the processes of leasing, funding, designing, building, menu development, hiring, and opening a restaurant’s doors to the first guests.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eAdam Weisblatt, cofounder of Last Word Hospitality and partner in its growing list of celebrated restaurants, traces the full journey from concept to opening of the company’s first spot, Found Oyster. Along the way, he shares everything he knows about imagining what future guests will love and what will make them want to return again and again.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eWith hard work and a clear understanding of your values, it’s possible to build something real and lasting that brings value to your community and to yourself.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003ci\u003eFor the Love of Restaurants\u003c\/i\u003e\u003cspan\u003e is a curriculum-in-your-pocket for making your dream a reality and an invitation to more deeply appreciate the places you love—and the people who make them possible—each time you hear your table is ready.\u003c\/span\u003e\u003c\/p\u003e","brand":"Simon \u0026 Schuster","offers":[{"title":"Default Title","offer_id":66987993923888,"sku":"01FOR4357","price":27.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/files\/fortheloveofrestaurants_62315c20-c080-4036-84c7-931df7e16ab5.jpg?v=1781394744"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/collections\/EatingforPleasure.jpg?v=1739916803","url":"https:\/\/nowservingla.live\/collections\/pre-order-1.oembed?page=2","provider":"Now Serving","version":"1.0","type":"link"}