{"title":"Happy Pride! 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In turn, they’ve traded batches, shared recipes, and joined thousands of others on a journey of creating healthy food for themselves, their families, and their communities. Katz’s work earned him the Craig Clairborne lifetime achievement award from the Southern Foodways Alliance, and has been called “one of the unlikely rock stars of the American food scene” by The New York Times.\u003c\/p\u003e\n\u003cp\u003eThis updated and revised edition, now with full color photos throughout, is sure to introduce a whole new generation to the flavors and health benefits of fermented foods. It features many brand-new recipes―including Strawberry Kvass, African Sorghum Beer, and Infinite Buckwheat Bread―and updates and refines original recipes reflecting the author’s ever-deepening knowledge of global food traditions that has influenced four-star chefs and home cooks alike. For Katz, his gateway to fermentation was sauerkraut. 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Despite its humble ingredients--made of merely flour and water or flour and eggs--the magic, rituals, and art of pasta making span over five centuries. Two ingredients are turned into hundreds of stuffed, rolled, extruded, dried, stamped, and handcut shapes, each with its own unique provenance and enrobed in a favored sauce. \u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eNew York City chef Missy Robbins fell in love with Italian food and pasta twenty-five years ago. She has been cooking, researching, and studying her way across Italy ever since, which led her to open two of America's favorite pasta restaurants, Lilia and Misi. With illustrated step-by-step recipes for handmaking forty of the most versatile pasta shapes and one hundred recipes for Italian-American, regional Italian (all regions), and Robbins' own best pasta dishes, plus two dozen vegetable sides, this is the hard-working manual for home cooks who aspire to master the art of pasta cooking. \u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eWhether making pasta sheets for lasagna or stamping out pasta \"coins\" for Corzetti with Goat Cheese and Asparagus--or even buying handmade pasta to make Tagliatelle with Porcini, Rosemary, and Garlic--Robbins provides all the inspiration, instruction, and encouragement required to make pasta exceptionally well. Evocatively photographed with nearly 100 full-color mouthwatering photos of pasta dishes and twenty images from Italy, this is a richly illustrated ode to the ingredients, recipes, and craft that have made pasta the most popular fare of a beloved cuisine.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e2021\u003c\/span\u003e\u003c\/p\u003e","brand":"Ten Speed","offers":[{"title":"Default Title","offer_id":39386590576687,"sku":"01PAS2022","price":40.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/Pasta.jpg?v=1622838326"},{"product_id":"preorder-sandor-katz-s-fermentation-journeys-recipes-techniques-and-traditions-from-around-the-world-sandor-ellix-katz","title":"Signed Bookplate: Sandor Katz’s Fermentation Journeys : Recipes, Techniques, and Traditions from around the World (Sandor Ellix Katz)","description":"\u003cp\u003e \u003cstrong\u003eFrom James Beard Award winner and \u003cem\u003eNew York Time\u003c\/em\u003es–bestselling author of \u003cem\u003eThe Art of Fermentation\u003c\/em\u003e: the recipes, processes, cultural traditions, and stories from around the globe that inspire Sandor Katz and his life’s work—a cookbook destined to become a modern classic essential for every home chef.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Sandor’s life of curiosity-filled travel and exploration elicits a sense of wonder as tastes, sights, and smells leap off the pages to ignite your imagination.\"—David Zilber, chef, fermenter, food scientist, and coauthor of \u003cem\u003eThe Noma Guide to Fermentation\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e“His teachings and writings on fermentation have changed lives around the world.”—BBC\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFor the past two decades, fermentation expert and bestselling author Sandor Katz has traveled the world, both teaching and learning about the many fascinating and delicious techniques for fermenting foods. Wherever he’s gone, he has gleaned valuable insights into the cultures and traditions of local and indigenous peoples, whether they make familiar ferments like sauerkraut or less common preparations like natto and koji.\u003c\/p\u003e\n\u003cp\u003eIn his latest book, \u003cem\u003eSandor Katz’s\u003c\/em\u003e \u003cem\u003eFermentation Journeys\u003c\/em\u003e, Katz takes readers along with him to revisit these special places, people, and foods.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis cookbook goes far beyond mere general instructions and explores the transformative process of fermentation through:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eDetailed descriptions of traditional fermentation techniques\u003c\/li\u003e\n\u003cli\u003eCelebrating local customs and ceremonies that surround particular ferments\u003c\/li\u003e\n\u003cli\u003eProfiles of the farmers, business owners, and experimenters Katz has met on his journeys\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eIt contains over 60 recipes for global ferments, including:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cem\u003eChicha de jora\u003c\/em\u003e (Ecuador)\u003c\/li\u003e\n\u003cli\u003eMisa Ono’s \u003cem\u003eShio-koji\u003c\/em\u003e, or salt koji (Japan)\u003c\/li\u003e\n\u003cli\u003e\n\u003cem\u003eDoubanjiang\u003c\/em\u003e (China)\u003c\/li\u003e\n\u003cli\u003e\n\u003cem\u003eEfo riro\u003c\/em\u003e spinach stew (Nigeria)\u003c\/li\u003e\n\u003cli\u003eWhole sour cabbages (Croatia)\u003c\/li\u003e\n\u003cli\u003e\n\u003cem\u003eChucula\u003c\/em\u003e hot chocolate (Colombia)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cem\u003eSandor Katz’s Fermentation Journeys\u003c\/em\u003e reminds us that the magical power of fermentation belongs to everyone, everywhere. 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This group biography from an electric new voice in food writing honors seven extraordinary women, all immigrants, who left an indelible mark on the way Americans eat today. \u003cem\u003eTaste Makers\u003c\/em\u003e stretches from World War II to the present, with absorbing and deeply researched portraits of figures including Mexican-born Elena Zelayeta, a blind chef; Marcella Hazan, the deity of Italian cuisine; and Norma Shirley, a champion of Jamaican dishes.\u003c\/p\u003e\n\u003cp\u003eIn imaginative, lively prose, Mayukh Sen—a queer, brown child of immigrants—reconstructs the lives of these women in vivid and empathetic detail, daring to ask why some were famous in their own time, but not in ours, and why others shine brightly even today. Weaving together histories of food, immigration, and gender, \u003cem\u003eTaste Makers\u003c\/em\u003e will challenge the way readers look at what’s on their plate—and the women whose labor, overlooked for so long, makes those meals possible.\u003c\/p\u003e\n\u003cp\u003e2021\u003c\/p\u003e","brand":"W.W. Norton","offers":[{"title":"Default Title","offer_id":40052234846255,"sku":"01TAS2131","price":26.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/tastemakers.jpg?v=1631319532"},{"product_id":"preorder-signed-bookplate-mi-cocina-recipes-and-rapture-from-my-kitchen-in-mexico-a-cookbook-rick-martinez","title":"Signed Bookplate: Mi Cocina: Recipes and Rapture from My Kitchen in Mexico: A Cookbook (Rick Martinez)","description":"\u003cp\u003e\u003cspan style=\"color: #ff2a00;\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003eAn enticing, regional, and stunning exploration of Mexican cuisine from beloved food writer and host of the Babish Culinary Universe show “Pruébalo” on YouTube and Food52’s “Sweet Heat” series, Rick Martinez.\u003cbr\u003e\u003cbr\u003eIn his first, much-anticipated cookbook, \u003ci\u003eNew York Times\u003c\/i\u003e contributor, Food52 columnist, and former \u003ci\u003eBon Appétit\u003c\/i\u003e food editor Rick Martinez introduces home cooks to the diverse culinary treasures of Mexico. In \u003ci\u003eMi Cocina,\u003c\/i\u003e Rick travels to each of the seven regions in Mexico to explore 100 unique dishes, the recipe for each accompanied by stunning on-site photography.  \u003cbr\u003e \u003cbr\u003eIn this beautifully personal tribute, Rick expresses Mexico’s regionality through dishes like Oaxaca’s Mole Coloradito (made with pasilla chiles, dried fruits, nuts, seeds, plantain, and bittersweet chocolate) and Tacos de Capeados (cornmeal-battered fried fish tacos with papaya and tomatillo) from coastal Baja. His recipes are based on his favorite home-tested version of each dish, veering from tradition when inspired—like in the Tlayuda con Tasajo in which a flank steak is marinated with miso paste before being grilled and added to a large tostada topped with refried beans and queso Oaxaca. Rick always keeps availability of ingredients in mind and provides substitutions and replacements when needed.\u003cbr\u003e \u003cbr\u003eReaders will discover essays in each chapter on topics like the migration and culinary influence of people from the Middle East and China to Mexico, and Rick’s experiences of finding welcomeness, support, and a feeling of belonging in his new home in Mazatlán. The collective result is touching, transportive, and delicious.\u003c\/p\u003e\n\u003cp\u003e2022\u003c\/p\u003e","brand":"Clarkson Potter","offers":[{"title":"Default Title","offer_id":40053696364591,"sku":"01MIC2134","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/MiCocina_Cover_hinge_final.jpg?v=1631401142"},{"product_id":"preorder-zoes-ghana-kitchen-an-introduction-to-new-african-cuisine-from-ghana-with-love-zoe-adjonyoh","title":"Zoe's Ghana Kitchen: An Introduction to New African Cuisine – From Ghana With Love (Zoe Adjonyoh)","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cb data-mce-fragment=\"1\"\u003eRemix classic Ghanaian dishes for the modern kitchen in a cookbook that is \"bright, bold, and bursting with flavor\" (Bryant Terry) and “provides a new perspective and a sense of wonder for Ghanaian cooking” (Sicily Sierra) \u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eCelebrated cook and writer Zoe Adjonyoh passionately believes we are on the cusp of an African food revolution. First published to widespread acclaim in the United Kingdom, \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eZoe’s Ghana Kitchen \u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003ebegan as a pop-up restaurant in London featuring dishes such as Pan-Roasted Cod with Grains of Paradise, Nkruma (Okra) Tempura, Cubeb-Spiced Shortbread, and Coconut and Cassava Cake. Soon those dishes evolved into this tempting and celebratory cookbook, newly revised and updated for American cooks.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eJoin Zoe as she shares the beauty of Ghana’s markets, culture, and cuisine, and tells the evocative story of using these tastes and food traditions to navigate her own identity. Whether you are familiar with the delights of Ghanaian cuisine or new to the bold flavors of West Africa, this book contains inspiration for extraordinary home cooking, in dishes such as:\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003eSimple Fried Plantains\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eRed Red Stew\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eRed Snapper and Yam Croquettes\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eBofrot Doughnuts\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eNkatsenkwan (Peanut Butter Stew with Lamb)\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eJollof Fried Chicken\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eGhana-fied Caesar Salad\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eand more \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eWith flexible recipes for hearty salads, quick and wholesome dinners, flavorful feasts, and much more, \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eZoe’s Ghana Kitchen \u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003ebrings truly exciting and flavor-packed dishes into your kitchen. This is contemporary African food for simply everyone.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e2021\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/p\u003e","brand":"Hachette Book Group","offers":[{"title":"Default Title","offer_id":40054783770671,"sku":"01ZOE2137","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/zoesghanakitchenintro.jpg?v=1631472473"},{"product_id":"preorder-korean-american-food-that-tastes-like-home-eric-kim","title":"Signed Bookplate: Korean American: Food That Tastes Like Home (Eric Kim)","description":"\u003cp\u003e\u003cspan style=\"color: #ff2a00;\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e\u003cb\u003eAn homage to what it means to be Korean American with delectable recipes that explore how new culinary traditions can be forged to honor both your past and your present.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cspan class=\"src-ti\"\u003e\u003ci\u003eNew York Times\u003c\/i\u003e staff writer Eric Kim grew up in Atlanta, the son of two Korean immigrants. Food has always been central to his story, from Friday-night Korean barbecue with his family to hybridized Korean-ish meals for one—like Gochujang-Buttered Radish Toast and Caramelized-Kimchi Baked Potatoes—that he makes in his tiny New York City apartment. In his debut cookbook, Eric shares these recipes alongside insightful, touching stories and stunning images shot by photographer Jenny Huang.\u003cbr\u003e\u003cbr\u003ePlayful, poignant, and vulnerable, \u003ci\u003eKorean American\u003c\/i\u003e also includes essays on subjects ranging from the life-changing act of leaving home and returning as an adult, to what Thanksgiving means to a first-generation family, complete with a full holiday menu—all the while teaching readers about the Korean pantry, the history of Korean cooking in America, and the importance of white rice in Korean cuisine. Recipes like Gochugaru Shrimp and Grits, Salt-and-Pepper Pork Chops with Vinegared Scallions, and Smashed Potatoes with Roasted-Seaweed Sour Cream Dip demonstrate Eric’s prowess at introducing Korean pantry essentials to comforting American classics, while dishes such as Cheeseburger Kimbap and Crispy Lemon-Pepper Bulgogi with Quick-Pickled Shallots do the opposite by tinging traditional Korean dishes with beloved American flavor profiles. Baked goods like Milk Bread with Maple Syrup and Gochujang Chocolate Lava Cakes close out the narrative on a sweet note.\u003cbr\u003e\u003cbr\u003eIn this book of recipes and thoughtful insights, especially about his mother, Jean, Eric divulges not only what it means to be Korean American but how, through food and cooking, he found acceptance, strength, and the confidence to own his story.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"src-ti\"\u003e2022\u003c\/span\u003e\u003c\/p\u003e","brand":"Clarkson Potter","offers":[{"title":"Default Title","offer_id":40073570123823,"sku":"01KOR2155","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/KoreanAmerican.jpg?v=1632281997"},{"product_id":"provecho-100-vegan-mexican-recipes-to-celebrate-culture-and-community-edgar-castrejon","title":"Provecho: 100 Vegan Mexican Recipes to Celebrate Culture and Community (Edgar Castrejón)","description":"\u003cmeta charset=\"UTF-8\"\u003e\u003cmeta charset=\"UTF-8\"\u003e\n\u003ch4 data-mce-fragment=\"1\" class=\"slot-header\"\u003e\n\u003cb data-mce-fragment=\"1\"\u003eThe definitive plant-based Mexican cookbook for a new generation, featuring 100 recipes transforming traditional dishes into vegan celebrations of family and home\u003c\/b\u003e\u003cbr\u003e\n\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003e“The stories will feed your soul and the recipes will channel your love for Mexican food in a wholesome plant-based way.”—Nisha Vora, creator of Rainbow Plant Life and author of \u003ci data-mce-fragment=\"1\"\u003eThe Vegan Instant Pot Cookbook\u003c\/i\u003e\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eEdgar Castrejón went vegan as a college student when he realized that following a plant-based diet made him feel better, but he worried he would no longer fit in back at the table with his family. As a proud first-generation Mexican American growing up in Oakland, Edgar had spent countless hours with his mom, aunts, and grandmother in the kitchen, where family recipes were passed down through “las manos mágicas.” So Edgar began creating healthier, meatless variations on the dishes he grew up cooking and eating.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003ci data-mce-fragment=\"1\"\u003eProvecho\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e features one hundred of Edgar’s ingenious vegan recipes that honor the traditional, often meat-heavy classics of Mexican and Latin American culture while cooking with compassion. Many take thirty minutes or less, rely on readily accessible ingredients, and feature Salvadoran and Colombian influences. And they’re all organized by how meals are approached in Edgar’s family:\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e• \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003eLa Mesa Llena (“The Full Table”):\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e Mushroom Sancocho; No-Bake Enchiladas Verde with Jackfruit; Lentil-Cauliflower Empanadas\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e• \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003eLa Mesita (“The Small Table”):\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e Sweet Potato and Kale Tacos; Quesadillas de Brócoli y Tofu; Vegan Queso Fundido\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e• \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003eLa Mañana Después de la Cruda (“The Morning After”):\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e Burritos de Desayuno; “Huevos” Rancheros; Papas con Chorizo Vegano\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e• \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003eAntojitos (“Little Cravings”):\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e Vegan Chipotle Crema; Mi Tia Evelia’s Ceviche de Coliflor; Ensalada de Nopales\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e• \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003eBebidas (“Drinks”):\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e Oat Milk Horchata; Jugo de Espinaca y Piña; Margarita Fuerte\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e• \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003ePostrecitos (“Little Desserts”):\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e Almond Milk Rice Pudding with Cashew Cream; Gelatina de Mango Coco; Apple Empanadas\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eWith \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eProvecho,\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e Edgar invites you to discover a whole new way to enjoy the flavors he has loved his entire life—and still wakes up craving every day.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e2021\u003c\/span\u003e\u003c\/p\u003e","brand":"Penguin Random House","offers":[{"title":"Default Title","offer_id":40119640522799,"sku":"01PRO2172","price":32.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/Provecho.jpg?v=1634162352"},{"product_id":"preorder-please-wait-to-be-tasted-the-lil-deb-s-oasis-cookbook-carla-perez-gallardo-hannah-black-wheeler","title":"Signed: Please Wait to Be Tasted: The Lil’ Deb’s Oasis Cookbook (Carla Perez-Gallardo, Hannah Black, Wheeler)","description":"\u003cp\u003e\u003cb\u003eHome cooks will love serving up bold-flavored tropical comfort food from Please Wait to Be Tasted, the first cookbook from Lil' Deb's Oasis, the James Beard Award-nominated hotspot in Hudson, New York. More than a recipe collection, it's a big-hearted celebration of food, love, and community.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp data-open-accessibility-text-original=\"16px\"\u003eFor flavor-craving, art-loving, community-celebrating home cooks, \u003cem\u003ePlease Wait to Be Tasted\u003c\/em\u003e serves up tropical comfort recipes, alongside musings on wine, music, love, sex, friendship, and fashion. At Lil' Deb's Oasis in the Hudson Valley of New York, chefs Carla Kaya Perez-Gallardo and Hannah Black, both art school graduates, have created a bright, welcoming, rainbow-colored, LGBTQ+ inclusive community, where guests are treated to \"hot, sticky, juicy, moist fever dreams of flavor.\"\u003c\/p\u003e\n\u003cp data-open-accessibility-text-original=\"16px\"\u003eTheir recipes mesh respect for cultural traditions with a twist: Ceviche Mixto with Popcorn; Charred Octopus in the Ink of Its Cousin, Sweet Plantains with Green Cream, Abuela's Flan, and more. With \u003cem\u003ePlease Wait to be Taste\u003c\/em\u003ed (a phrase featured in the restaurant's waiting area), you can bring these recipes home.\u003c\/p\u003e\n\u003cp data-open-accessibility-text-original=\"16px\"\u003eIn addition to some seventy recipes, \u003cem\u003ePlease Wait to Be Tasted\u003c\/em\u003e shares the knowledge and love that go into making memorable meals at Lil' Deb's Oasis: essays on the restaurant's beginnings and the chefs' navigation of the colonial histories entangled in their recipes' origins; tips on techniques, tools, and pantry; and lessons on how to eat well together.\u003c\/p\u003e\n\u003cp\u003e 2022\u003c\/p\u003e","brand":"Princeton Architectural Press","offers":[{"title":"Default Title","offer_id":40514765094959,"sku":"01PLE2343","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/Pleasewait.jpg?v=1644714760"},{"product_id":"fieldwork-a-forager-s-memoir-iliana-regan","title":"Fieldwork: A Forager’s Memoir (Iliana Regan) Paperback Edition","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eFrom National Book Award–nominee Iliana Regan, a new memoir of her life and heritage as a forager, spanning her ancestry in Eastern Europe, her childhood in rural Indiana, and her new life set in the remote forests of Michigan’s Upper Peninsula. \u003ci data-mce-fragment=\"1\"\u003eFieldwork\u003c\/i\u003e explores how Regan’s complex gender identity informs her acclaimed work as a chef and her profound experience of the natural world.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eNot long after Iliana Regan’s celebrated debut,\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eBurn the Place\u003c\/i\u003e, became the first food-related title in four decades to become a National Book Award nominee in 2019, her career as a Michelin star–winning chef took a sharp turn north. Long based in Chicago, she and her new wife, Anna, decided to create a culinary destination, the Milkweed Inn, located in Michigan’s remote Upper Peninsula, where much of the food served to their guests would be foraged by Regan herself in the surrounding forest and nearby river. Part fresh challenge, part escape, Regan’s move to the forest was also a return to her rural roots, in an effort to deepen the intimate connection to nature and the land that she’d long expressed as a chef, but experienced most intensely growing up.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eOn her family’s farm in rural Indiana, Regan was the beloved youngest in a family with three much older sisters. From a very early age, her relationship with her mother and father was shaped by her childhood identification as a boy. Her father treated her like the son he never had, and together they foraged for mushrooms, berries, herbs, and other wild food in the surrounding countryside—especially her grandfather’s nearby farm, where they also fished in its pond and young Iliana explored the accumulated family treasures stored in its dusty barn. Her father would share stories of his own grandmother, Busia, who’d helped run a family inn while growing up in eastern Europe, from which she imported her own wild legends of her native forests, before settling in Gary, Indiana, and opening Jennie’s Café, a restaurant that fed generations of local steelworkers. He also shared with Iliana a steady supply of sharp knives and—as she got older—guns.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan class=\"Apple-tab-span\" data-mce-fragment=\"1\"\u003e\u003c\/span\u003eIliana’s mother had family stories as well—not only of her own years marrying young, raising headstrong girls, and cooking at Jennie’s, but also of her father, Wayne, who spent much of his boyhood hunting with the men of his family in the frozen reaches of rural Canada. The stories from this side of Regan’s family are darker, riven with alcoholism and domestic strife too often expressed in the harm, physical and otherwise, perpetrated by men—harm men do to women and families, and harm men do to the entire landscapes they occupy.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan class=\"Apple-tab-span\" data-mce-fragment=\"1\"\u003e\u003c\/span\u003eAs Regan explores the ancient landscape of Michigan’s boreal forest, her stories of the land, its creatures, and its dazzling profusion of plant and vegetable life are interspersed with her and Anna’s efforts to make a home and a business of an inn that’s suddenly, as of their first full season there in 2020, empty of guests due to the COVID-19 pandemic. She discovers where the wild blueberry bushes bear tiny fruit, where to gather wood sorrel, and where and when the land’s different mushroom species appear—even as surrounding parcels of land are suddenly and violently decimated by logging crews that obliterate plant life and drive away the area’s birds. Along the way she struggles not only with the threat of COVID, but also with her personal and familial legacies of addiction, violence, fear, and obsession—all while she tries to conceive a child that she and her immune-compromised wife hope to raise in their new home.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan class=\"Apple-tab-span\" data-mce-fragment=\"1\"\u003e\u003c\/span\u003eWith\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eBurn the Place\u003c\/i\u003e, Regan announced herself as a writer whose extravagant, unconventional talents matched her abilities as a lauded chef. In\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eFieldwork\u003c\/i\u003e, she digs even deeper to express the meaning and beauty we seek in the landscapes, and stories, that reveal the forces which inform, shape, and nurture our lives.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e2023\u003c\/p\u003e","brand":"Ingram Publisher Services","offers":[{"title":"Default Title","offer_id":44506987528496,"sku":"01FIE2403PB","price":19.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/fieldwork.jpg?v=1676091593"},{"product_id":"preorder-veg-table-recipes-techniques-and-plant-science-for-big-flavored-vegetable-centered-meals","title":"Signed: Veg-Table: Recipes, Techniques, and Plant Science for Big-Flavored, Vegetable-Centered Meals (Nik Sharma)","description":"\u003cp\u003e\u003cspan class=\"a-text-bold\"\u003eFrom the bestselling author of\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eThe Flavor Equation\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e\u003cspan\u003e \u003c\/span\u003eand\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eSeason\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e: A fascinating exploration of the unique wonders of more than fifty vegetables through captivating research, stunning photography, and technique-focused recipes.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003cbr\u003eNik Sharma, blogger at \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eA Brown Table\u003c\/span\u003e\u003cspan\u003e, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eSerious Eats\u003c\/span\u003e\u003cspan\u003e columnist, and bestselling cookbook author, brings us his most cookable collection of recipes yet in \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eVeg-table\u003c\/span\u003e\u003cspan\u003e. Here is a technique-focused repertoire for weeknight mains for cooks of all skill levels looking to add more delicious and satisfying vegetable dishes to their diet.\u003cbr\u003e\u003cbr\u003eCombining the scientific underpinnings of \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eThe Flavor Equation\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003ewith the inviting and personal recipes of \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eSeason\u003c\/span\u003e\u003cspan\u003e, this book features more than fifty vegetables, revealing their origins, biology, and unique characteristics. Vegetable-focused recipes are organized into chapters by plant family, with storage, buying, and cooking methods for all. The result is a recipe collection of big flavors and techniques that are tried, true, and perfected by rigorous testing and a deep scientific lens. \u003cbr\u003e\u003cbr\u003eIncluded here are Sharma’s first-ever pasta recipes published in a cookbook: Pasta with Broccoli Miso Sauce, Shallot and Spicy Mushroom Pasta, and more. And vegetable-focused doesn’t mean strictly vegetarian; bring plants and animal protein together with delicious recipes like Chicken Katsu with Poppy Seed Coleslaw and Crispy Salmon with Green Curry Spinach. A wide variety of hot and cold soups, salads, sides, sauces, and rice-, egg-, and bean-base wasžs d dishes round out this collection.\u003cbr\u003e\u003cbr\u003eFeaturing more than 100 of Sharma’s gorgeous and evocative photographs, as well as instructive illustrations, this cookbook perfectly balances beauty, intellect, and delicious, achievable recipes.\u003cbr\u003e\u003cbr\u003eFOLLOW-UP TO TWO CRITICALLY ACCLAIMED BOOKS: \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eSeason\u003c\/span\u003e\u003cspan\u003e was a finalist for a James Beard Award and an IACP award. It was on the most prominent cookbook best-of lists, including the \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eNew York Times\u003c\/span\u003e\u003cspan\u003e Best Cookbooks, NPR’s Favorite Cookbooks, and \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eBon Appetit\u003c\/span\u003e\u003cspan\u003e’s Best Cookbooks gift guide; it was also an Amazon Book of the Month.\u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003e\u003cspan\u003e \u003c\/span\u003eThe Flavor Equation \u003c\/span\u003e\u003cspan\u003ewas named one of the best cookbooks of the year by the\u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003e New York Times\u003c\/span\u003e\u003cspan\u003e,\u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003e\u003cspan\u003e \u003c\/span\u003eEater\u003c\/span\u003e\u003cspan\u003e,\u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003e\u003cspan\u003e \u003c\/span\u003eEpicurious\u003c\/span\u003e\u003cspan\u003e,\u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003e\u003cspan\u003e \u003c\/span\u003eFood \u0026amp; Wine\u003c\/span\u003e\u003cspan\u003e,\u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003e\u003cspan\u003e \u003c\/span\u003eForbes\u003c\/span\u003e\u003cspan\u003e,\u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003e\u003cspan\u003e \u003c\/span\u003eSaveur\u003c\/span\u003e\u003cspan\u003e,\u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003e\u003cspan\u003e \u003c\/span\u003eSerious Eats\u003c\/span\u003e\u003cspan\u003e,\u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003e\u003cspan\u003e \u003c\/span\u003eSmithsonian\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003emagazine, the \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eSan Francisco Chronicle\u003c\/span\u003e\u003cspan\u003e, the \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eLos Angeles Times\u003c\/span\u003e\u003cspan\u003e, the \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eBoston Globe\u003c\/span\u003e\u003cspan\u003e, the \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eChicago Tribune\u003c\/span\u003e\u003cspan\u003e, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eCNN Travel\u003c\/span\u003e\u003cspan\u003e, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eThe Kitchn\u003c\/span\u003e\u003cspan\u003e, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eChowhound\u003c\/span\u003e\u003cspan\u003e, NPR, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eThe Art of Eating\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e2021 longlist and many more; plus it garnered international media attention including from the\u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003e\u003cspan\u003e \u003c\/span\u003eFinancial Times\u003c\/span\u003e\u003cspan\u003e, the \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eGlobe and Mail\u003c\/span\u003e\u003cspan\u003e,\u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003e\u003cspan\u003e \u003c\/span\u003eThe Telegraph\u003c\/span\u003e\u003cspan\u003e, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eThe Guardian\u003c\/span\u003e\u003cspan\u003e,\u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003e\u003cspan\u003e \u003c\/span\u003eThe Independent\u003c\/span\u003e\u003cspan\u003e, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eThe Times (U.K.)\u003c\/span\u003e\u003cspan\u003e,\u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003e\u003cspan\u003e \u003c\/span\u003eDelicious Magazine (U.K.)\u003c\/span\u003e\u003cspan\u003e,\u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003e\u003cspan\u003e \u003c\/span\u003eThe Times (Ireland)\u003c\/span\u003e\u003cspan\u003e, and \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eVogue India\u003c\/span\u003e\u003cspan\u003e. It was the winner of the Guild of U.K. Food Writers (General Cookbook). It was a finalist for the 2021 IACP Cookbook Award.\u003cbr\u003e\u003cbr\u003eAN ESTABLISHED AUTHOR: Sharma is a regular contributor to the popular \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eSerious Eats\u003c\/span\u003e\u003cspan\u003e food platform, where his pieces on the science of flavor reach millions of readers nationwide.\u003cbr\u003e\u003cbr\u003eUNIQUE YET ACCESSIBLE VEGGIE-FORWARD RECIPES: Not only does Sharma write recipes for every palate, but he writes them for every level of cook, from novices to seasoned chefs. This book melds his science-forward thinking with accessible yet delicious vegetable-based recipes for an engaging and unexpected combination.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e2023\u003c\/span\u003e\u003c\/p\u003e","brand":"Chronicle","offers":[{"title":"Default Title","offer_id":44773808111920,"sku":"01VEG2317","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/veg-table.jpg?v=1679864444"},{"product_id":"preorder-cooking-simply-and-well-for-one-or-many-jeremy-lee","title":"Cooking: Simply and Well, for One or Many (Jeremy Lee)","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: #ff2a00;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003eGood food honed from great ingredients is the principle at the heart of\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eCooking\u003c\/em\u003e.\u003c\/p\u003e\n\u003cp\u003eThere are sections on the usefulness and frugality of breadcrumbs, black olive crumbs to serve with everything; impromptu puddings like peaches in wine with bay leaves or plum compote with ricotta and hazelnuts; pea dishes galore; superb versions of classics like chocolate St Emilion and pommes Anna; big dishes to serve a few such as marinated chicken with roast pumpkin salad; and essentials like a wild garlic purée.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eCooking\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eis brimming with stories, wit, infectious joy for food and indispensable advice. It is brilliantly illustrated by John Broadley and photographed by Elena Heatherwick, and will surely be one of the most distinctive cook books published for years from the renowned chef, Jeremy Lee.\u003c\/p\u003e\n\u003cp\u003e2023\u003c\/p\u003e","brand":"HarperCollins","offers":[{"title":"Default Title","offer_id":44797522051376,"sku":"01COO2326","price":42.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/cookingsimply.jpg?v=1679863751"},{"product_id":"preorder-kung-food-chinese-american-recipes-from-a-third-culture-kitchen-a-cookbook-jon-kung","title":"Signed Edition: Kung Food: Chinese American Recipes from a Third-Culture Kitchen: A Cookbook (Jon Kung)","description":"\u003cp class=\"p1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eAn exciting and unexpected collection of 100 recipes that re-examines Chinese American food\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eJon Kung grew up as a \"third-culture\" kid: Born in Los Angeles, raised in Hong Kong and Toronto, and now living in Detroit, Jon learned to embrace his diasporic identity in the kitchen after pivoting his career from law school graduate to being a cook. When the pandemic shut down his immensely popular popup, he turned to social media—not just as a means of creative expression, but as a way to teach and inspire.  \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eOver time, Jon discovered that expressing himself through food not only reflected his complicated identities, it affirmed them. From dumplings to the most decadent curried mac and cheese, Jon inspires millions through his creative recipes and content. \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIn \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eKung Food\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e, he breaks the boundaries of flavors in chapters such as: \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003eSnacky Snacks, Bites, and Cravings\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003e(Sesame Shrimp Toast, Vegan Fried Chicken Sandwich)\u003c\/b\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eNoodles \u0026amp; Dumplings\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003e(Ginger Scallion Noodles, Buffalo Chicken Rangoon, Lamb Curry Dumplings)\u003c\/b\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eRice \u0026amp; Congee\u003cb data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e(“Clay Pot” Rice Tahdig, Mushroom Fried Rice)\u003c\/b\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eStir Fries\u003cb data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e(Szechuan Paneer, Faygo Orange Chicken)\u003c\/b\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eKung Foo Means “with Effort”\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003e(Hong Kong Chicken and Waffles\u003c\/b\u003e,\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003eDan Dan Lasagna)\u003c\/b\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThrough stunning, playful, and high-energy photos and Jon’s wit and humility, he brings forward a collection of recipes that blend cultural traditions, ingredients, and flavors with his ultimate goal of redefining what Chinese American food can be.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e2023\u003c\/p\u003e","brand":"Penguin Random House","offers":[{"title":"Default Title","offer_id":45291941986608,"sku":"01KUN2369","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/files\/kungfood.jpg?v=1686167975"},{"product_id":"koshersoul-the-faith-and-food-journey-of-an-african-american-jew-michael-w-twitty-paperback","title":"Signed Edition: Koshersoul: The Faith and Food Journey of an African American Jew (Michael W. Twitty) Paperback","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eThe James Beard award-winning author of the acclaimed \u003cem data-mce-fragment=\"1\"\u003eThe Cooking Gene\u003c\/em\u003e explores the cultural crossroads of Jewish and African diaspora cuisine and issues of memory, identity, and food.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e“Twitty makes the case that Blackness and Judaism coexist in beautiful harmony, and this is manifested in the foods and traditions from both cultures that Black Jews incorporate into their daily lives…Twitty wishes to start a conversation where people celebrate their differences and embrace commonalities. By drawing on personal narratives, his own and others’, and exploring different cultures, Twitty’s book offers important insight into the journeys of Black Jews.”—\u003cem data-mce-fragment=\"1\"\u003eLibrary Journal\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cbr data-mce-fragment=\"1\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIn \u003cem data-mce-fragment=\"1\"\u003eKoshersoul,\u003c\/em\u003e culinary historian and James Beard Award–winning author Michael W. Twitty considers the marriage of two of the most distinct culinary cultures in the world today: the foods and traditions of the African Atlantic and the global Jewish Diaspora. The creation of African-Jewish cooking is a conversation of migrations and a dialogue of diasporas offering a rich background for inventive recipes and the people who create them. Yet, the question that most intrigues Twitty is not who makes the food, but how the food makes the people. Jews of Color are not outliers, but significant and meaningful cultural creators in both Black and Jewish civilizations. In recounting his own passage to and within Judaism, Twitty explores how food has shaped the journeys of numerous cooks.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAs intimate, thought-provoking, and profound as \u003cem data-mce-fragment=\"1\"\u003eThe Cooking Gene\u003c\/em\u003e, this timely, remarkable food memoir teases the senses as it offers sustenance for the soul.\u003c\/p\u003e","brand":"HarperCollins","offers":[{"title":"Default Title","offer_id":47681940455728,"sku":"01KOS2660","price":21.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/files\/koshersoulpaperback.jpg?v=1708300796"},{"product_id":"preorder-le-sud-recipes-from-provence-alpes-cote-dazur-rebekah-peppler","title":"Signed Bookplate: Le Sud: Recipes from Provence-Alpes-Côte d'Azur (Rebekah Peppler)","description":"\u003cp\u003e\u003cspan style=\"color: #ff2a00;\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003eFrom James Beard Book Award finalist Rebekah Peppler: The definitive guide to the food, drink, and lifestyle of southeastern \u003c\/b\u003e\u003cb data-mce-fragment=\"1\"\u003eProvence-Alpes-Côte d’Azur, featuring recipes that reflect the Provençal table from a modern perspective\u003c\/b\u003e\u003cb data-mce-fragment=\"1\"\u003e.\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe charms of le sud are many. The food culture is vibrant and season-focused; the tables are welcoming and convivial. In \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eLe Sud\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e, Rebekah Peppler distills these flavors, techniques, and spirit of the South of France into a never-before-seen collection of recipes, photographs, and stories.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe region—and its many culinary viewpoints—spans from the snowcapped Southern Alps in the north to the French Mediterranean in the south, the Rhône River to the west, and Italy along its eastern border. And like many regions where landscapes and people happily crash into each other, the food is dynamic and exciting. Here are recipes—from drinks to savory to sweet—that capture the modern tables and life lived around them in the south of France today.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003ci data-mce-fragment=\"1\"\u003eLe Sud’s\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e transporting photography expands our visual understanding of Provence outside solely lavender fields and endless summer holidays to showcase the geographically and culturally diverse region and its tables. As in\u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003e À Table\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e—her inspiring cookbook about dining the French way—Peppler’s recipes drip in home cook equity.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eInterwoven alongside the recipes and photography are fun, informative sidebars that reflect this perspective of eating and drinking in Provence-Alpes-Côte d’Azur and provide an inspiring, approachable guide to the south of France. Sidebars elevate a reader’s knowledge of southeastern French cooking and eating, from the wines of the region to after-dinner drinking to the (modern) Provençal cheese plate. \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003ci data-mce-fragment=\"1\"\u003eLe Sud\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e is more than a recipe book; it is a dive into and a celebration of this abundant, enchanting region that has long captured the imaginations of many.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eACCESSIBLE FRENCH COOKING: With dishes that are easy to make on a weeknight but impressive enough to serve at a party, \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eLe Sud \u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003egives home cooks the tools they need to recreate the magic of a Provençal table anywhere in the world. Included are recipes that take you from start—Tapenades, Pissaladière, and Martini Provençal—to mains and sides—Market Day Roast Chicken and Potatoes, The Pasta I Crave Every Time I’m Near the Sea, and Ratatouille—through to the very end of the meal—Navettes, La Tropézienne, and Tarte au Citron.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eMORE THAN A COOKBOOK: With insight into the staples of South of France living, from Provençal wine to marché must-haves, tips on gathering, and the longstanding tradition of apéro, this book is so much more than a collection of recipes.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eA GORGEOUS GIFT FOR FRANCOPHILES: Shot in Provence-Alpes-Côte d’Azur, \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eLe Sud\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e is filled with Joann Pai's evocative photography. Readers will feel as if they are traveling through and seated around tables across the south of France.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003ePerfect for: \u003c\/span\u003e\u003c\/p\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003eFrancophiles the world over, readers with existing memories of France, and those who want to armchair travel alike.\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eAnyone who loves to eat seasonally and cook with fresh ingredients.\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eRelaxed cooks and hosts looking for recipes that are approachable for the home cook.\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eFans of Rebekah Peppler's work, including \u003ci data-mce-fragment=\"1\"\u003eÀ Table\u003c\/i\u003e, her James Beard Award–nominated book \u003ci data-mce-fragment=\"1\"\u003eApéritif\u003c\/i\u003e, and her writing in the \u003ci data-mce-fragment=\"1\"\u003eNew York Times.\u003c\/i\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003ePeople of all ages who like to plan unfussy meals with delicious food and minimal prep.\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eFolks who dream of or are planning a trip to le sud.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e2024\u003c\/p\u003e","brand":"Chronicle","offers":[{"title":"Default Title","offer_id":47699849937200,"sku":"01LES2666","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/files\/lesud.jpg?v=1708477754"},{"product_id":"zao-fan-breakfast-of-china","title":"Zao Fan: Breakfast of China (Michael Zee)","description":"\u003cp\u003e\u003cb data-mce-fragment=\"1\"\u003e\u003ci data-mce-fragment=\"1\"\u003eThe Breakfast of China\u003c\/i\u003e is a cookbook exploring the huge variety of dishes 1.4 billion people eat every morning. Recipes for buns, soups, noodles, and dumplings, delicious any time of day, have been expertly adapted for the home kitchen by SymmetryBreakfast creator, Michael Zee.\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eBreakfast in China is an important affair. At dawn, the streets come alive with vendors setting up for the morning breakfast rush. Each will have their specialty that they make day in, day out, honing their recipe over years, and even generations. Locals are spoiled for choice, with a huge variety of spicy noodles, plump dumplings, and fluffy buns all made fresh to order right on their doorsteps.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eMichael Zee, creator of the popular SymmetryBreakfast account, has eaten his way around China, hunting down the very best versions of these morning favorites and recreating them at home so that you can too. In China, these are recipes devised for speed and convenience and so are also perfect for filling lunches, nourishing dinners, and quick and tasty snacks.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eWhy not try: Dan dan mian, Sichuanese street-style \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003enoodles with a sesame paste sauce\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eJian bing\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e, \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003esavory filled crepes\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eXiaolongbao\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e, \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003esteamed Shanghainese soup dumplings\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eYoutiao\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e, or \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003esweetened fried dough sticks\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e, delicious dipped in fresh soy milk or covered in soft serve ice cream. With Michael as your knowledgeable tour guide, you’ll be transported to the bustling streets of China, see the mesmeric pulling of noodles and pleating of dumplings, and be fully immersed in one of the most exciting and diverse food cultures in the world.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e2024\u003c\/span\u003e\u003c\/p\u003e","brand":"Simon \u0026 Schuster","offers":[{"title":"Default Title","offer_id":47699867042096,"sku":"01ZAO2668","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/files\/breakfastofchina.jpg?v=1708481319"},{"product_id":"preorder-keep-it-zesty-a-celebration-of-lebanese-flavors-culture-from-edys-grocer-edy-massih","title":"Signed: Keep It Zesty: A Celebration of Lebanese Flavors \u0026 Culture from Edy's Grocer (Edy Massih)","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eFrom the beloved chef and owner of Edy’s Grocer, a deeply personal celebration of Lebanese flavors adopted for the modern home cook.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eBorn in a small fishing village in Lebanon, Edy Massih grew up eating and cooking alongside his\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003eTeitas\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e(grandmothers) Odette and Jacquo, who taught him the secret to delicious Lebanese food, including how to roll garlic labneh balls and bind homemade kibbeh by hand. Growing up in America from the age of ten, Edy steadily built his career as a chef and caterer on these dishes and many more from his native land. But in 2020, the pandemic nearly derailed his dreams. Then a beloved deli in his Brooklyn neighborhood—run by his adopted Teita, Maria—was up for grabs. Maria decided to retire and turn the keys over to Edy. The new sign, Edy's Grocer, went up and the Lemony Corner of Brooklyn was born.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIn\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003eKeep It Zesty\u003c\/em\u003e, Edy shares his story and more than more than 115 easy-to-follow recipes for some of his favorite dishes—traditional Lebanese fare with a modern twist. Infused with the zestiness and positivity he brings to everyday life,\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003eKeep It Zesty\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eoffers everything adventurous home cooks need to whip up a delicious weeknight meal and entertain guests. Edy shows you how to build your own Brown Paper Board (the super-sized charcuterie board of your dreams), alongside recipes for mouthwatering starters like Orangey Date Carrot Dip and Spicy Fig Jam; show-stopping breakfasts such as Rosewater Raspberry Dutch Baby and Tomato Halloumi Skillet; Za’atar Chicken Thighs and Everything Sumac Salmon with Sweetie Tahini Eggplant and other mouthwatering weeknight dishes; Pistachio-Crusted Lamb Chops and Shawarma Chicken Taco Night to wow even the most difficult of guests; and sweets and drinks from Pistachio Halva Rice Krispies to Jallab Rosey Iced Tea with Pine Nuts. Plus, you’ll find easy tips and tricks from a one-man catering (and Grocer-owning) powerhouse.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIn addition to his amazing dishes, Edy includes helpful recipe charts for easy customization—accompanied by odes to Middle Eastern pantry staples, more than 100 truly stunning photographs of food and lovingly preserved family pictures, and heartwarming essays dedicated to the women in his life who shaped Edy along the way.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eDelicious, accessible, bursting with flavor and full of the joy of life, this rich cookbook introduces a young culinary star on the rise and inspires home cooks everywhere to keep it zesty!\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e2024\u003c\/p\u003e","brand":"HarperCollins","offers":[{"title":"Default Title","offer_id":47904808108336,"sku":"01KEE2752","price":39.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/files\/keepitzesty.jpg?v=1712695130"},{"product_id":"more-please-on-food-fat-bingeing-longing-and-the-lust-for-enough-emma-specter","title":"Signed Edition: More, Please : On Food, Fat, Bingeing, Longing, and the Lust for \"Enough\" (Emma Specter)","description":"\u003cp\u003e\u003cstrong\u003eAn unflinching and deeply reported look at the realities of binge-eating disorder from a rising culture commentator and writer for \u003cem\u003eVogue.\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMillions of us use restrictive diets, intermittent fasting, IV therapies, and Ozempic abuse to shrink until we are sample-size acceptable. But for the 30 million Americans who live with eating disorders, it isn’t just about less. \u003cem\u003eMore, Please\u003c\/em\u003e is a chronicle of a lifelong fixation with food—its power to soothe, to comfort, to offer a fleeting escape from the outside world—as well as an examination of the ways in which compulsory thinness, diet culture, and the seductive promise of “wellness” have resulted in warping countless Americans’ relationship with healthy eating.\u003c\/p\u003e\n\u003cp\u003eMelding memoir, reportage, and in-depth interviews with some of the most prominent and knowledgeable commentators currently writing about body shape and fatness, “emotional eating” and our disorders with food—Jennifer Weiner, Marisa Meltzer, Virgie Tovar, Sabrina Imbler, Leslie Jamison, and others—Emma Specter explores binge-eating disorder as both a personal problem and a societal one. In \u003cem\u003eMore,\u003c\/em\u003e \u003cem\u003ePlease\u003c\/em\u003e she provides a context, a history, and a language for what it means to always want more than you’ll allow yourself to have.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"HarperCollins","offers":[{"title":"Default Title","offer_id":49554346443056,"sku":"01MOR3024","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/files\/moreplease.jpg?v=1740083437"}],"url":"https:\/\/nowservingla.live\/collections\/proud-to-celebrate-pride.oembed?page=2","provider":"Now Serving","version":"1.0","type":"link"}