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After years racking up culinary cred at New York City restaurants like Lupa, Momofuku, and Blue Hill, he managed the trailblazing Four Season Farm in coastal Maine, where he developed an appreciation for every part of the plant and learned to coax the best from vegetables at each stage of their lives.\u003cbr\u003e\u003cbr\u003eIn \u003cstrong\u003e\u003ci\u003eSix Seasons\u003c\/i\u003e\u003c\/strong\u003e, his first book, McFadden channels both farmer and chef, highlighting the evolving attributes of vegetables throughout their growing seasons—an arc from spring to early summer to midsummer to the bursting harvest of late summer, then ebbing into autumn and, finally, the earthy, mellow sweetness of winter. Each chapter begins with recipes featuring raw vegetables at the start of their season. As weeks progress, McFadden turns up the heat—grilling and steaming, then moving on to sautés, pan roasts, braises, and stews. 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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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The book chronicles Cynthia's story alongside the recipes she and her family eat every day--beginning when she met her husband at law school and ate out of two battered red bowls, through the first years of her legal career in New York, to when she moved to Los Angeles to start a family.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eAs Cynthia's life has changed, her cooking has become more diverse. She shares recipes that celebrate both the commonalities and the diversity of cultures: her mother-in-law's spicy Korean-inspired take on Hawaiian poke, a sticky sesame peanut pie that combines Chinese peanut sesame brittle with the decadence of a Southern pecan pie, and a grilled cheese topped with a crisp fried egg and fiery kimchi. And of course, she shares the basics: how to make soft, pillowy steamed buns, savory pork dumplings, and a simple fried rice that can form the base of any meal. 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With less emphasis on perfecting crumb structure or obsessive temperature monitoring, Ford focuses on the tips and techniques he's developed in his own practice, inspired by his Honduran roots and New Orleans upbringing, to ensure your success and a good return on your time and effort. Ford's recipes include step-by-step instructions and photographs of all of the mixing, shaping, and baking techniques you'll need to know, with special attention paid to developing flavor as well as your own instincts.\u003cbr\u003e\u003cbr\u003e\u003ci\u003eNew World Sourdough\u003c\/i\u003e offers practical accessible techniques, and enticing, creative recipes you'll want to return to again and again, like:\n\u003cul\u003e\n\u003cli\u003ePan de Coco\u003c\/li\u003e\n\u003cli\u003ePita\u003c\/li\u003e\n\u003cli\u003ePizza dough\u003c\/li\u003e\n\u003cli\u003eChallah, Focaccia, and Pullman loaves\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eStraightforward and unintimidating, \u003ci\u003eNew World Sourdough\u003c\/i\u003e will get you started with your starter and then inspire you to keep experimenting and expanding your repertoire.\u003c\/p\u003e\n\u003cp\u003e2020\u003c\/p\u003e","brand":"Quarto","offers":[{"title":"Default Title","offer_id":32449661108271,"sku":"01NEW1690","price":27.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/Now-World-Sourdough.jpg?v=1594924203"},{"product_id":"preorder","title":"Signed Edition: In Bibi's Kitchen: The Recipes and Stories of Grandmothers from the Eight African Countries that Touch the Indian Ocean (Hawa Hassan, Julia Turshen)","description":"\u003cp\u003eGrandmothers from eight eastern African countries welcome you into their kitchens to share flavorful recipes and stories of family, love, and tradition in this transporting cookbook-meets-travelogue.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e“Their food is alive with the flavors of mangoes, cinnamon, dates, and plantains and rich with the history of the continent that had been a culinary unknown for much too long.”—Jessica B. Harris, food historian, journalist, and public speaker\u003cbr\u003e\u003cbr\u003eIn this incredible volume, Somali chef Hawa Hassan and renowned food writer Julia Turshen present 75 recipes and stories gathered from bibis (or grandmothers) from eight African nations: South Africa, Mozambique, Madagascar, Comoros, Tanzania, Kenya, Somalia, and Eritrea. Most notably, these eight countries are at the backbone of the spice trade, many of them exporters of things like pepper and vanilla. We meet women such as Ma Shara, who helps tourists “see the real Zanzibar” by teaching them how to make her famous Ajemi Bread with Carrots and Green Pepper; Ma Vicky, who now lives in suburban New York and makes Matoke (Stewed Plantains with Beans and Beef) to bring the flavor of Tanzania to her American home; and Ma Gehennet from Eritrea who shares her recipes for Kicha (Eritrean Flatbread) and Shiro (Ground Chickpea Stew).\u003cbr\u003e\u003cbr\u003eThrough Hawa’s writing—and her own personal story—the women, and the stories behind the recipes, come to life. With evocative photography shot on location by Khadija Farah, and food photography by Jennifer May, In Bibi's Kitchen uses food to teach us all about families, war, loss, migration, refuge, and sanctuary.\u003c\/p\u003e","brand":"Ten Speed","offers":[{"title":"Default Title","offer_id":32521745367087,"sku":"01INB1709","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/In-Bibi_s-Kitchen.jpg?v=1597181426"},{"product_id":"preorder-the-rise-black-cooks-and-the-soul-of-american-food-marcus-samuelsson","title":"Signed Bookplate: The Rise: Black Cooks and the Soul of American Food (Marcus Samuelsson)","description":"\u003cp\u003eThis groundbreaking new cookbook celebrates contemporary Black cooking from chef, bestselling author, and TV star Marcus Samuelsson.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIt is long past time to recognize Black excellence in the culinary world the same way it has been celebrated in the worlds of music, sports, literature, film, and the arts. Black cooks and creators have led American culture forward with indelible contributions of artistry and ingenuity from the start, but Black authorship has been consistently erased from the story of American food.\u003cbr\u003e \u003cbr\u003eNow, in \u003ci\u003eThe Rise\u003c\/i\u003e, chef, author, and television star Marcus Samuelsson gathers together an unforgettable feast of food, culture, and history to highlight the diverse deliciousness of Black cooking today. Driven by a desire to fight against bias, reclaim Black culinary traditions, and energize a new generation of cooks, Marcus shares his own journey alongside 150 recipes inspired by dozens of top chefs, writers, and activists—with stories exploring their creativity and influence.\u003cbr\u003e \u003cbr\u003eThese dishes break free of the outmoded idea that Black cooking is only “soul food,” with flavors tracing to the African continent, to the Caribbean, all over America, and beyond. Featuring a mix of simple food and celebration cooking, this book also includes a chapter on the pantry of the African diaspora. \u003cbr\u003e \u003cbr\u003eRecipes include a chilled corn and tomato soup inspired by chef Mashama Bailey, and grilled short ribs with a piri-piri marinade and saffron tapioca pudding in homage to authors Michael Twitty and Jessica Harris. Nyesha Arrington’s cooking inspires a crab curry with yams and mustard greens, and chef Edouardo Jordan is celebrated with a spiced catfish with pumpkin leche de tigre.\u003cbr\u003e \u003cbr\u003eA work of stunning breadth and beauty, \u003ci\u003eThe Rise \u003c\/i\u003eis more than a cookbook. 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With 100 recipes, from the breakfast favorites that consistently rate the highest in views on the author's popular YouTube channel (like her Overnight Oats, 6 Ways) to original twists on one-pan and pressure-cooker meals, this book is for those of us who want feel-good meals made healthy, delicious, and quick.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eDzung's recipes take the familiar and turns it ever-so-slightly on its head: Marinara sauce gets extra umami with the addition of fish sauce, while mac and cheese becomes more than an out-of-the-box staple when made fresh with kimchi. Lattes get an extra kick from bold Vietnamese coffee and sweet, floral lavender, and quinoa pilaf is mixed with a creamy curry-miso dressing. Dzung also teaches readers how to stretch groceries so they spend a little less money, how to plan meals seasonally, and how to match main courses with sides so plates look impressive and taste great. 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Here is the Fäviken story: how it became a world-class destination, how the industry it was a part of has changed, and why Magnus eventually elected to pursue new projects. His musings on topics from creative theory and sustainability to family and fame accompany 100+ memorable recipes from Magnus's remarkable Fäviken tenure.\u003c\/p\u003e\n\u003cp\u003e2020\u003c\/p\u003e","brand":"Phaidon","offers":[{"title":"Default Title","offer_id":32533919760431,"sku":"01FAV1719","price":59.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/Faviken.jpg?v=1597446930"},{"product_id":"sweet-southern-classic-desserts-with-a-twist-ben-mims","title":"Signed: Sweet \u0026 Southern: Classic Desserts with a Twist  (Ben Mims)","description":"\u003cp\u003e\u003cspan\u003eA fresh new voice in food writing reinvigorates decadent Southern desserts with a fun, modern edge. 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Mixing reminiscences and reflections with an expert baker’s tips and tricks, Sweet \u0026amp; Southern feels like an afternoon spent baking and gossiping with a friend. 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This book shares everything that Vetri and McWilliams have learned over the years about the art and science of making incredible bread. They explain how to use fresh milled and whole-grain flours as well as local and regional wheat varieties, with easy instructions for adapting bread recipes for success with whatever flour is available in your market. 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Now he’s back with a new book that applies his maximalist approach to flavor and texture to cooking with grains. These knock-your-socks-off recipes include salads, soups, pastas, pizzas, grain bowls, breads—and even desserts. McFadden works as intuitively, as surprisingly, as deliciously with whole grains as he does with vegetables. \u003ci\u003eGrains for Every Season \u003c\/i\u003ewill change the way we cook with barley, brown rice, buckwheat, corn, millet, oats, quinoa, rye, wheat (bulgur, farro, freekeh, spelt, wheat berries, and whole wheat flour), and wild rice.\u003cbr\u003e \u003cbr\u003eThe book’s 200 recipes are organized into chapters by grain type, unlocking information on where each one comes from, how to prepare it, and why the author—the multi-award-winning chef\/owner of Ava Gene’s in Portland—can’t live without it. McFadden uses grains both whole and milled into flour. The many gluten-free recipes are clearly designated. \u003cbr\u003e \u003cbr\u003eMcFadden reveals how each grain can be used in both savory and sweet recipes, from Meat Loaf with Barley and Mushrooms to Peanut Butter–Barley Cookies; from Buckwheat, Lime and Herb Salad to Buckwheat Cream Scones. He folds quinoa into tempura batter to give veggies extra pop and takes advantage of the nutty flavor of spelt flour for Cast-Iron Skillet Spelt Cinnamon Rolls. Four special foldout sections highlight seasonal variations on grain bowls, stir-fries, pizzas, pilafs, and more, to show how flexible and satisfying cooking with grains can be.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e2021\u003c\/p\u003e","brand":"Artisan","offers":[{"title":"Default Title","offer_id":39348322172975,"sku":"01GRA2009","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/Grains-for-Every-Season.jpg?v=1620229551"},{"product_id":"pre-order-colombiana-a-rediscovery-of-recipes-and-rituals-from-the-soul-of-colombia-mariana-velasquez","title":"Signed Bookplate: Colombiana: A Rediscovery of Recipes and Rituals from the Soul of Colombia (Mariana Velásquez)","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003c\/strong\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003c\/strong\u003eA recipe developer and food stylist—whose work has taken her across the globe to work with clients like Michelle Obama and into the test kitchens of today’s most esteemed culinary publications—pays homage to her native country with this vibrant, visually stunning cooking, the first dedicated solely to Colombian food, featuring 100 recipes that meld the contemporary and the traditional.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eTo Mariana Velásquez, a native of Bogotá, the diverse mix of heritages, cultures, and regions that comprise Colombian food can be summed up in one simple concept: More is more. 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Here are recipes for classics such as arepas and empanadas, as well as “Colombian-ish” recipes like\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eLomito de Cerdo al Tamarindo y Menta\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003e(Tamarind Pork Tenderloin with Mint),\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eGazpacho de Papaya y Camarón Tostado\u003cspan\u003e \u003c\/span\u003e\u003c\/em\u003e(Spicy Papaya and Charred Shrimp Gazpacho), and\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eCuchuco de Trigo con Pollito y Limón\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003e(Lemony Bulgur Farmer’s Chicken Soup). \u003c\/p\u003e\n\u003cp\u003eIn addition to offering a unique perspective on Colombian food, Mariana shares the vibrant style of Colombian tablescapes and entertaining. 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It has also offered a false promise for the future of food. Our concern over factory farms and chemically grown crops might have sparked a social movement, but chef Dan Barber reveals that even the most enlightened eating of today is ultimately detrimental to the environment and to individual health. And it doesn’t involve truly delicious food. Based on ten years of surveying farming communities around the world, Barber’s \u003ci data-mce-fragment=\"1\"\u003eThe Third Plate\u003c\/i\u003e offers a radical new way of thinking about food that will heal the land and taste good, too.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003ci data-mce-fragment=\"1\"\u003eThe Third Plate\u003c\/i\u003e is grounded in the history of American cuisine over the last two centuries. Traditionally, we have dined on the “first plate,” a classic meal centered on a large cut of meat with few vegetables. Thankfully, that’s become largely passé. The farm-to-table movement has championed the “second plate,” where the meat is from free-range animals and the vegetables are locally sourced. It’s better-tasting, and better for the planet, but the second plate’s architecture is identical to that of the first. It, too, is damaging—disrupting the ecological balances of the planet, causing soil depletion and nutrient loss—and in the end it isn’t a sustainable way to farm or eat.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThe solution, explains Barber, lies in the “third plate”: an integrated system of vegetable, grain, and livestock production that is fully supported—in fact, \u003ci data-mce-fragment=\"1\"\u003edictated\u003c\/i\u003e—by what we choose to cook for dinner. The third plate is where good farming and good food intersect.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eWhile the third plate is a novelty in America, Barber demonstrates that this way of eating is rooted in worldwide tradition. He explores the time-honored farming practices of the southern Spanish \u003ci data-mce-fragment=\"1\"\u003edehesa\u003c\/i\u003e, a region producing high-grade olives, acorns, cork, wool, and the renowned \u003ci data-mce-fragment=\"1\"\u003ejamón ibérico\u003c\/i\u003e. Off the Straits of Gibraltar, Barber investigates the future of seafood through a revolutionary aquaculture operation and an ancient tuna-fishing ritual. In upstate New York, Barber learns from a flourishing mixed-crop farm whose innovative organic practices have revived the land and resurrected an industry. And in Washington State he works with cutting-edge seedsmen developing new varieties of grain in collaboration with local bakers, millers, and malt makers. Drawing on the wisdom and experience of chefs and farmers from around the world, Barber builds a dazzling panorama of ethical and flavorful eating destined to refashion Americans’ deepest beliefs about food.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eA vivid and profound work that takes readers into the kitchens and fields revolutionizing the way we eat,\u003ci data-mce-fragment=\"1\"\u003eThe Third Plate\u003c\/i\u003e redefines \u003c\/span\u003e","brand":"Penguin Random House","offers":[{"title":"Default Title","offer_id":39995861696559,"sku":"01THI2078","price":19.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/thirdplate.jpg?v=1628205266"},{"product_id":"cook-real-hawaii-sheldon-simeon-garrett-snyder","title":"Signed Bookplate: Cook Real Hawai'i (Sheldon Simeon, Garrett Snyder)","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eThe story of Hawaiian cooking, by a two-time\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003eTop Chef\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003efinalist and Fan Favorite, through 100 recipes that embody the beautiful cross-cultural exchange of the islands.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eEven when he was winning accolades and adulation for his cooking, two-time \u003cem data-mce-fragment=\"1\"\u003eTop Chef\u003c\/em\u003e finalist Sheldon Simeon decided to drop what he thought he was \u003cem data-mce-fragment=\"1\"\u003esupposed\u003c\/em\u003e to cook as a chef. He dedicated himself instead to the local Hawai‘i food that feeds his ‘ohana—his family and neighbors. With uncomplicated, flavor-forward recipes, he shows us the many cultures that have come to create the cuisine of his beloved home: the native Hawaiian traditions, Japanese influences, Chinese cooking techniques, and dynamic Korean, Portuguese, and Filipino flavors that are closest to his heart.\u003cbr data-mce-fragment=\"1\"\u003e \u003cbr data-mce-fragment=\"1\"\u003eThrough stunning photography, poignant stories, and dishes like wok-fried poke, pork dumplings made with biscuit dough, crispy cauliflower katsu, and charred huli-huli chicken slicked with a sweet-savory butter glaze, \u003cem data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eCook Real Hawai‘i\u003c\/strong\u003e \u003c\/em\u003ewill bring a true taste of the cookouts, homes, and iconic mom and pop shops of Hawai‘i into your kitchen.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e2021\u003c\/p\u003e","brand":"Clarkson Potter","offers":[{"title":"Default Title","offer_id":40014592639023,"sku":"01COO1889","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/CookRealHawaii_79b9fcff-214c-450d-a03d-40d7e929178a.jpg?v=1629415479"},{"product_id":"preorder-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. 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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. 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In his first cookbook, Kwame Onwuachi (“the most important chef in America” —\u003ci\u003eSan Francisco Chronicle\u003c\/i\u003e), the acclaimed author of \u003ci\u003eNotes from a Young Black Chef\u003c\/i\u003e, shares the dishes of his America; dishes that show the true diversity of American food.\u003cbr\u003e \u003c\/b\u003e\u003cbr\u003e\u003c\/strong\u003eFeaturing more than 125 recipes, \u003ci\u003eMy America\u003c\/i\u003e is a celebration of the food of the African Diaspora, as handed down through Onwuachi’s own family history, spanning Nigeria to the Caribbean, the South to the Bronx, and beyond. From Nigerian Jollof, Puerto Rican Red Bean Sofrito, and Trinidadian Channa (Chickpea) Curry to Jambalaya, Baby Back Ribs, and Red Velvet Cake, these are global home recipes that represent the best of the patchwork that is American cuisine. Interwoven throughout the book are stories of Onwuachi’s travels, illuminating the connections between food and place, and food and culture. 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Among his debut cookbook’s 120 recipes for new surefire hits, such as Roasted Beets with Mint and Sesame, Spicy Basil Shrimp with Caramelized Lime, and Pomegranate-Glazed Chicken Legs with Buttery Almonds, home cooks will find dozens of dishes to refresh and expand their weekly repertoire. In essays throughout the book, Baraghani shares convictions (why everyone must make his beloved Persian egg dish, kuku sabzi) and key lessons (the importance of salting fish before cooking it). \u003cbr\u003e\u003cbr\u003eShowcasing more than 120 sumptuous photographs and 120 recipes for snacks, eggs, salads, vegetables, grains and legumes, pasta, fish, meat, and desserts, this cookbook is a trove of transformative techniques and recipes that will guide all to become the kind of cook that\u003cspan\u003e \u003c\/span\u003e\u003ci\u003ethey\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003ewant to be.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"src-ti\"\u003e2022\u003c\/span\u003e\u003c\/p\u003e","brand":"Lorena Jones","offers":[{"title":"Default Title","offer_id":40133609422895,"sku":"01COO2182","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/Cook-you-want-to-be.jpg?v=1635264112"},{"product_id":"preorder-divine-your-dinner-a-cookbook-for-using-tarot-cards-as-your-guide-to-magickal-meals-courtney-mcbroom-melinda-lee-holm","title":"Divine Your Dinner: A Cookbook for Using Tarot Cards as Your Guide to Magickal Meals (Courtney McBroom, Melinda Lee Holm)","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cb data-mce-fragment=\"1\"\u003eEverything is made of energy, even food.\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eEspecially\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003efood. This tarot-cookbook mash-up brings together magick and 78 recipes to transform everyday energy into something extraordinary.\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan class=\"src-ti\" data-mce-fragment=\"1\"\u003eWith a flick of the wrist and a shuffle of your favorite tarot deck, you’re on your way to a life of kitchen witchery. In \u003ci data-mce-fragment=\"1\"\u003eDivine Your Dinner,\u003c\/i\u003e tarot priestess Melinda Lee Holm and chef Courtney McBroom have conjured up a feast for the mind, body, and spirit.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eEach of the 78 recipes in this cookbook interprets a specific tarot card and its energy. Pull a card—at random or with intent—from your deck, flip to the card’s corresponding recipe, and you’ll find magickal ingredients to infuse your meals with spiritual energy from the Tarot.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eBoost your powers of reflection with The Moon’s Pumpkin Corn Bread \u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eFight Five of Swords anxiety with Salt and Juniper Berries: Confit a Duck!\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eRelax into The Empress’s nurturing love with A Rose Is a Rose Is a Rosé Punch\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eMaking magick has never been so deliciously easy.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"src-ti\" data-mce-fragment=\"1\"\u003e2021\u003c\/span\u003e\u003c\/p\u003e","brand":"Clarkson Potter","offers":[{"title":"Default Title","offer_id":40152196579375,"sku":"01DIV2184","price":22.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/divineyourdinner.jpg?v=1635186887"},{"product_id":"preorder-food-iq-100-questions-answers-and-recipes-to-raise-your-cooking-smarts-daniel-holzman-matt-rodbard","title":"Signed Bookplate: Food IQ: 100 Questions, Answers, and Recipes to Raise Your Cooking Smarts (Daniel Holzman, Matt Rodbard)","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eWhen food writer Matt Rodbard met chef Daniel Holzman while covering the opening of his restaurant, the Meatball Shop, on New York’s Lower East Side, it was a match made in questions. More than a decade later, the pair have remained steadfast friends—they write a popular column together, and talk, text, and DM about food constantly. Now, in \u003cem\u003eFood IQ\u003c\/em\u003e, they’re sharing their passion and deep curiosity for home cooking, and the food world zeitgeist, with the world.\u003c\/p\u003e\n\u003cp\u003eFeaturing 100 essential cooking questions and answers, \u003cem\u003eFood IQ\u003c\/em\u003eincludes recipes and instructions for a variety of dishes that utilize a wide range of ingredients and methods. Holzman and Rodbard provide essential information every home cook needs on a variety of cooking fundamentals, including:\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eWhy does pasta always taste better in a restaurant?\u003c\/em\u003e (The key to a perfect sauce is not pasta water, but a critical step involving . . . emulsification.)\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eWhen is it okay to cook with frozen vegetables?\u003c\/em\u003e (Deep breath. 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Throughout this culinary reference guide and cookbook readers can expect to find both wisdom and wit, as well as stunning photos and illustrations, and illuminating conversations with notable chefs, writers, and food professionals such as Ina Garten, Roy Choi, Eric Ripert, Helen Rosner, Thérèse Nelson, Priya Krishna, and Claire Saffitz. \u003c\/p\u003e\n\u003cp\u003eFrom grilling to sous vide, handmade pasta to canned fish, and deconstructing everything from salt and olive oil to organic produce and natural wine, \u003cem\u003eFood IQ\u003c\/em\u003e is a one-stop shop for foodies and home cooks, from novices to the most-adventurous culinarians. 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