{"title":"Food \u0026 cooking","description":"","products":[{"product_id":"a-cooks-tour-global-adventures-in-extreme-cuisines-paperback","title":"A Cook's Tour: Global Adventures in Extreme Cuisines - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eAnthony Bourdain\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eFrom the star of \u003ci\u003eNo Reservations\u003c\/i\u003e, Anthony Bourdain's \u003ci\u003eNew York Times-\u003c\/i\u003ebestselling chronicle of travelling the world in search the globe's greatest culinary adventures\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003e\"\u003c\/b\u003e\u003cb\u003eBourdain shows himself to be one of the country's best food writers. His opinions are as strong as his language, and his tastes as infectious as his joy.\" -Sam Sifton, \u003ci\u003eNew York Times Book Review\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003eThe only thing \"gonzo gastronome\" and internationally bestselling author Anthony Bourdain loves as much as cooking is traveling. Inspired by the question, \"What would be the perfect meal?,\" Tony sets out on a quest for his culinary holy grail and, in the process, turns the notion of \"perfection\" inside out. From California to Cambodia, \u003ci\u003eA Cooks' Tour\u003c\/i\u003e chronicles the unpredictable adventures of America's boldest and bravest chef.\u003c\/p\u003e\u003cp\u003eFans of Bourdain will find much to love in revisiting this classic culinary and travel memoir.\u003c\/p\u003e\u003ch3\u003eFront Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eThe only thing gonzo gastronome and internationally bestselling author Anthony Bourdain loves as much as cooking is traveling. Inspired by the question, What would be the perfect meal?, Tony sets out on a quest for his culinary holy grail, and in the process turns the notion of perfection inside out. From California to Cambodia, \u003cem\u003eA Cooks' Tour\u003c\/em\u003e chronicles the unpredictable adventures of America's boldest and bravest chef.\u003c\/p\u003e--\u003cem\u003eDallas Morning News\u003c\/em\u003e\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eThe only thing \"gonzo gastronome\" and internationally bestselling author Anthony Bourdain loves as much as cooking is traveling. Inspired by the question, \"What would be the perfect meal?,\" Tony sets out on a quest for his culinary holy grail, and in the process turns the notion of \"perfection\" inside out. From California to Cambodia, \u003cem\u003eA Cooks' Tour\u003c\/em\u003e chronicles the unpredictable adventures of America's boldest and bravest chef.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 288\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.8 x 7.9 x 5.2 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e November 05, 2002\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":63023202500957,"sku":"9780060012786","price":26.42,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1025\/5558\/2813\/files\/7xG-9Y7nDo9780060012786.webp?v=1781176018"},{"product_id":"kitchen-confidential-adventures-in-the-culinary-underbelly-paperback","title":"Kitchen Confidential: Adventures in the Culinary Underbelly - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eAnthony Bourdain\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eAn updated and revised edition of Anthony Bourdain's mega-bestselling \u003cem\u003eKitchen Confidential, \u003c\/em\u003ewith new material from the original edition\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eAlmost two decades ago, the\u003cem\u003e New Yorker\u003c\/em\u003e published a now infamous article, \"Don't Eat before You Read This,\" by then little-known chef Anthony Bourdain. Bourdain spared no one's appetite as he revealed what happens behind the kitchen door. The article was a sensation, and the book it spawned, the now classic \u003cem\u003eKitchen Confidential\u003c\/em\u003e, became an even bigger sensation, a megabestseller with over one million copies in print. Frankly confessional, addictively acerbic, and utterly unsparing, Bourdain pulls no punches in this memoir of his years in the restaurant business.\u003c\/p\u003e\u003cp\u003eFans will love to return to this deliciously funny, delectably shocking banquet of wild-but-true tales of life in the culinary trade from Chef Anthony Bourdain, laying out his more than a quarter-century of drugs, sex, and haute cuisine--this time with never-before-published material.\u003c\/p\u003e\u003ch3\u003eFront Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eA deliciously funny, delectably shocking banquet of wild-but-true tales of life in the culinary trade from Chef Anthony Bourdain, laying out his more than a quarter-century of drugs, sex, and haute cuisine--now with all-new, never-before-published material\u003c\/p\u003e--Denver Post\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eA deliciously funny, delectably shocking banquet of wild-but-true tales of life in the culinary trade from Chef Anthony Bourdain, laying out his more than a quarter-century of drugs, sex, and haute cuisine--now with all-new, never-before-published material\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 352\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.2 x 7.9 x 5.2 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e January 01, 2007\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":63024469770589,"sku":"9780060899226","price":27.5,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1025\/5558\/2813\/files\/Cj32N8XrQl9780060899226.webp?v=1781180510"},{"product_id":"grand-forks-paperback","title":"Grand Forks - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eMarilyn Hagerty\u003c\/b\u003e (Author), \u003cb\u003eThe Grand Forks Herald\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eA legendary 86-year-old food critic brings together a collection of the best down-home, no-nonsense restaurant reviews--from Olive Garden to Red Lobster to Le Bernadin--culled from her fifty year career \u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eOnce upon a time, salad was iceberg lettuce with a few shredded carrots and a cucumber slice, if you were lucky. A vegetable side was potatoes--would you like those baked, mashed, or au gratin? A nice anniversary dinner? Would you rather visit the Holiday Inn or the Regency Inn? In Grand Forks, North Dakota, a small town where professors moonlight as farmers, farmers moonlight as football coaches, and everyone loves hockey, one woman has had the answers for more than twenty-five years: Marilyn Hagerty. In her weekly Eatbeat column in the local paper, Marilyn gives the denizens of Grand Forks the straight scoop on everything from the best blue plate specials--beef stroganoff at the Pantry--to the choicest truck stops--the Big Sioux (and its lutefisk lunch special)--to the ambience of the town's first Taco Bell. Her verdict? \"A cool pastel oasis on a hot day.\"\u003c\/p\u003e\u003cp\u003eNo-nonsense but wry, earnest but self-aware, Eatbeat also encourages the best in its readers--reminding them to tip well and why--and serves as its own kind of down-home social register, peopled with stories of ex-postal workers turned café owners and prom queen waitresses. Filled with reviews of the mom-and-pop diners that eventually gave way to fast-food joints and the Norwegian specialties that finally faded away in the face of the Olive Garden's endless breadsticks, \u003cem\u003eGrand Forks\u003c\/em\u003e is more than just a loving look at the shifts in American dining in the last years of the twentieth century--it is also a surprisingly moving and hilarious portrait of the quintessential American town, one we all recognize in our hearts regardless of where we're from.\u003c\/p\u003e\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eOnce upon a time, salad was iceberg lettuce with a few shredded carrots and a cucumber slice, if you were lucky. A vegetable side was potatoes--would you like those baked, mashed, or au gratin? A nice anniversary dinner? Would you rather visit the Holiday Inn or the Regency Inn? In Grand Forks, North Dakota, a small town where professors moonlight as farmers, farmers moonlight as football coaches, and everyone loves hockey, one woman has had the answers for more than twenty-five years: Marilyn Hagerty. In her weekly Eatbeat column in the local paper, Marilyn gives the denizens of Grand Forks the straight scoop on everything from the best blue plate specials--beef stroganoff at the Pantry--to the choicest truck stops--the Big Sioux (and its lutefisk lunch special)--to the ambience of the town's first Taco Bell. Her verdict? \"A cool pastel oasis on a hot day.\"\u003c\/p\u003e\u003cp\u003eNo-nonsense but wry, earnest but self-aware, Eatbeat also encourages the best in its readers--reminding them to tip well and why--and serves as its own kind of down-home social register, peopled with stories of ex-postal workers turned caf? owners and prom queen waitresses. Filled with reviews of the mom-and-pop diners that eventually gave way to fast-food joints and the Norwegian specialties that finally faded away in the face of the Olive Garden's endless breadsticks, \u003cem\u003eGrand Forks\u003c\/em\u003e is more than just a loving look at the shifts in American dining in the last years of the twentieth century--it is also a surprisingly moving and hilarious portrait of the quintessential American town, one we all recognize in our hearts regardless of where we're from.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 256\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.8 x 8.1 x 5.4 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e August 27, 2013\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":63025444028765,"sku":"9780062228895","price":26.43,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1025\/5558\/2813\/files\/KnXx-Rp57g9780062228895.webp?v=1781187350"},{"product_id":"magnolia-table-a-collection-of-recipes-for-gathering-hardcover","title":"Magnolia Table: A Collection of Recipes for Gathering - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eJoanna Gaines\u003c\/b\u003e (Author), \u003cb\u003eMarah Stets\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e#1 New York Times Bestseller\u003c\/p\u003e\u003cp\u003eMagnolia Table is infused with Joanna Gaines' warmth and passion for all things family, prepared and served straight from the heart of her home, with recipes inspired by dozens of Gaines family favorites and classic comfort food selections from the couple's new Waco restaurant, Magnolia Table.\u003c\/p\u003e\u003cp\u003eJo believes there's no better way to celebrate family and friendship than through the art of togetherness, celebrating tradition, and sharing a great meal. Magnolia Table includes 125 classic family recipes--from breakfast, lunch, and dinner to small plates, snacks, and desserts--presenting a modern selection of American classics and personal family favorites. Complemented by her love for her garden, these dishes also incorporate homegrown, seasonal produce at the peak of its flavor. Inside Magnolia Table, you'll find from-scratch recipes the whole family will enjoy, such as: \u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eChicken Pot Pie\u003c\/li\u003e\n\u003cli\u003eChocolate Chip Cookies\u003c\/li\u003e\n\u003cli\u003eAsparagus and Fontina Quiche\u003c\/li\u003e\n\u003cli\u003eBrussels Sprouts with Crispy Bacon, Toasted Pecans, and Balsamic Reduction\u003c\/li\u003e\n\u003cli\u003ePeach Caprese\u003c\/li\u003e\n\u003cli\u003eOvernight French Toast\u003c\/li\u003e\n\u003cli\u003eWhite Cheddar Bisque\u003c\/li\u003e\n\u003cli\u003eFried Chicken with Sticky Poppy Seed Jam\u003c\/li\u003e\n\u003cli\u003eLemon Pie\u003c\/li\u003e\n\u003cli\u003eMac and Cheese\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eFull of personal stories and beautiful photos, Magnolia Table is an invitation to share a seat at the table with Joanna Gaines and her family.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 336\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.2 x 10 x 8.3 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e April 24, 2018\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":63025619534173,"sku":"9780062820150","price":50.19,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1025\/5558\/2813\/files\/jH-VC30rVt9780062820150.webp?v=1781188488"},{"product_id":"magnolia-table-volume-3-a-collection-of-recipes-for-gathering-hardcover","title":"Magnolia Table, Volume 3: A Collection of Recipes for Gathering - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eJoanna Gaines\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eJoanna Gaines--cofounder of Magnolia, cook and host of \u003ci\u003eMagnolia Table with Joanna Gaines\u003c\/i\u003e, and \u003ci\u003eNew York Times\u003c\/i\u003e bestselling author--brings us her third cookbook filled with timeless and nostalgic family recipes--now reimagined--for today's home cook. \u003c\/p\u003e\u003cp\u003eWhether it's in the making, the gathering, or the tasting of something truly delicious, this collection of recipes from \u003ci\u003eMagnolia Table, Volume 3\u003c\/i\u003e is an invitation to savor every moment. In Joanna's first cookbook, the #1 \u003ci\u003eNew York Times\u003c\/i\u003e bestselling \u003ci\u003eMagnolia Table\u003c\/i\u003e, she introduced readers to her favorite passed-down family recipes. For her second cookbook, \u003ci\u003eMagnolia Table, Volume 2\u003c\/i\u003e, she pushed herself beyond her comfort zone to develop new recipes for her family. In this, her third cookbook, Joanna shares the recipes--old and new--that she's enjoyed the most over the years. The result is a wonderful cookbook for home cooks, filled with recipes that are timeless, creative, and delicious! Just as in her past books, within each recipe Joanna speaks to the reader, explaining why she likes a recipe, what inspired her to create it in the first place, and how she prefers to serve it. The book is beautifully photographed and filled with dishes you will want to bring into your own home, from comforting soups and side dishes to weeknight-friendly dinners, including: \u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eHoney Butter Layered Biscuit Bites \u003c\/li\u003e\n\u003cli\u003eBananas Foster Pancakes \u003c\/li\u003e\n\u003cli\u003eBrussels Sprout Gruyére Gratin \u003c\/li\u003e\n\u003cli\u003eWhite Chicken Alfredo Lasagna \u003c\/li\u003e\n\u003cli\u003eGarlic Shrimp over Parmesan Risotto \u003c\/li\u003e\n\u003cli\u003ePeanut Butter Pie \u003c\/li\u003e\n\u003cli\u003eBrownie Cookies \u003c\/li\u003e\n\u003c\/ul\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 352\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.38 x 10.17 x 8.17 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e May 02, 2023\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":63025734582621,"sku":"9780062820174","price":50.19,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1025\/5558\/2813\/files\/t7LVp1ez0l9780062820174.webp?v=1781188506"},{"product_id":"the-flavor-bible-the-essential-guide-to-culinary-creativity-based-on-the-wisdom-of-americas-most-imaginative-chefs-hardcover","title":"The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eAndrew Dornenburg\u003c\/b\u003e (Author), \u003cb\u003eKaren Page\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eWidely hailed as one of the most influential cookbooks of all time, this is the timeless, classic guide to culinary creativity and flavor exploration, based on the wisdom of the world's most innovative chefs \u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e Eight years in the making, \u003ci\u003eThe Flavor Bible\u003c\/i\u003e is a landmark book that has inspired the greatest creations of innovative cooks and chefs by serving as an indispensable guide to creativity and flavor affinities in today's kitchen. \u003cp\u003e\u003c\/p\u003e Cuisine is undergoing a startling historic transformation: With the advent of the global availability of ingredients, dishes are no longer based on geography but on flavor. This radical shift calls for a new approach to cooking--as well as a new genre of \"cookbook\" that serves not to document classic dishes via recipes, but to inspire the creation of new ones based on imaginative and harmonious flavor combinations. \u003cp\u003e\u003c\/p\u003e\u003ci\u003eThe Flavor Bible\u003c\/i\u003e is your guide to hundreds of ingredients along with the herbs, spices, and other seasonings that will allow you to coax the greatest possible flavor and pleasure from them. This astonishing reference distills the combined experience of dozens of America's most innovative culinarians, representing such celebrated and transformative restaurants as A Voce, Blue Hill, Café Atlántico, Chanterelle, Citronelle, Gramercy Tavern, the Herbfarm, Jardinière, Jean Georges, Le Bernardin, the Modern, and the Trellis. You'll learn to: \u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eExplore the roles played by the four basic tastes\u003c\/b\u003e--salty, sour, bitter, and sweet--and how to bring them into harmony; \u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eWork more intuitively and effectively with ingredients\u003c\/b\u003e by discovering which flavors have the strongest affinities for one another; \u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eBrighten flavors through the use of acids\u003c\/b\u003e--from vinegars to citrus juices to herbs and spices such as Makrut lime and sumac; \u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eDeepen or intensify flavors \u003c\/b\u003ethrough layering specific ingredients and techniques; \u003c\/li\u003e\n\u003cli\u003e and \u003cb\u003ebalance the physical, emotional, mental, and spiritual aspects of cooking\u003c\/b\u003e and serving an extraordinary meal. \u003c\/li\u003e\n\u003c\/ul\u003e Seasoned with tips, anecdotes, and signature dishes from the country's most respected chefs and pastry chefs, \u003ci\u003eThe Flavor Bible\u003c\/i\u003e is an essential book for every kitchen library. \u003cp\u003e\u003c\/p\u003e For more inspiration in the kitchen, look for \u003ci\u003eThe Vegetarian Flavor Bible \u003c\/i\u003eand\u003ci\u003e Kitchen Creativity\u003c\/i\u003e.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eKaren Page\u003c\/b\u003e is a two-time James Beard Award-winning author whose books include \u003ci\u003eThe Flavor Bible\u003c\/i\u003e, which was named one of the year's best cookbooks on both \u003ci\u003eToday\u003c\/i\u003e and \u003ci\u003eGood Morning America\u003c\/i\u003e, one of the 100 best cookbooks of the last twenty-five years by \u003ci\u003eCooking Light\u003c\/i\u003e, and one of the ten best cookbooks in the world of the past century by \u003ci\u003eForbes\u003c\/i\u003e. The former \u003ci\u003eWashington Post\u003c\/i\u003e wine columnist is also the author of \u003ci\u003eWhat to Drink with What You Eat\u003c\/i\u003e, which was named the IACP Cookbook of the Year and Georges Duboeuf Wine Book of the Year. She lives with her husband, author and photographer Andrew Dornenburg, in New York City. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003eAndrew Dornenburg\u003c\/b\u003e studied with the legendary Madeleine Kamman at the School for American Chefs and has cooked professionally in top restaurants in New York City. Their website is www.becomingachef.com.\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 392\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.7 x 10.1 x 7.8 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e September 01, 2008\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eAward:\u003c\/strong\u003e James Beard Foundation Book Awards (2009)\u003c\/div\u003e\n                ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":63028973502813,"sku":"9780316118408","price":55.59,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1025\/5558\/2813\/files\/KSwgfe4XPt9780316118408.webp?v=1781207357"},{"product_id":"sunday-suppers-recipes-gatherings-a-cookbook-hardcover","title":"Sunday Suppers: Recipes + Gatherings: A Cookbook - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eKaren Mordechai\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eRediscover the art of cooking and eating communally with a beautiful, simple collection of meals for friends and family.\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eWith her dinner series Sunday Suppers, Karen Mordechai celebrates the magic of gathering, bringing together friends and strangers to connect over the acts of cooking and sharing meals. For those who yearn to connect around the table, Karen's simple, seasonally driven recipes, evocative photography, and understated styling form a road map to creating community in their own kitchens and in offbeat locations. This collection of gatherings will inspire a sense of adventure and community for both the novice and experienced cook alike.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eKAREN MORDECHAI, a photographer and stylist, is the founder of Sunday Suppers, a Brooklyn-based food community and blog that has won many accolades, including a 2013 Food and Wine Digital Award, top food blog by \u003ci\u003eSaveur, \u003c\/i\u003e and #6 in Babble.com's Top 50 Design Blogs. Karen's work is regularly featured in the \u003ci\u003eNew York Times, Martha Stewart Living\u003c\/i\u003e, \u003ci\u003eRemodelista\u003c\/i\u003e, \u003ci\u003eNew York\u003c\/i\u003e magazine, and more. She lives with her husband and daughter in Brooklyn, New York.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 256\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.04 x 10.47 x 7.65 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 14, 2014\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":63030166454621,"sku":"9780385345262","price":48.02,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1025\/5558\/2813\/files\/uaZNP6Msf09780385345262.webp?v=1781209855"},{"product_id":"the-food-lab-better-home-cooking-through-science-hardcover","title":"The Food Lab: Better Home Cooking Through Science - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eJ. Kenji López-Alt\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eEver wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)--and use a foolproof method that works every time?\u003c\/p\u003e\u003cp\u003eAs Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In \u003cem\u003eThe Food Lab\u003c\/em\u003e, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don't work that well, and home cooks can achieve far better results using new--but simple--techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 960\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.8 x 10.8 x 8.8 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e September 21, 2015\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":63030290481501,"sku":"9780393081084","price":60.94,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1025\/5558\/2813\/files\/TNIdLdZZau9780393081084.webp?v=1781210131"},{"product_id":"lets-make-ramen-a-comic-book-cookbook-paperback","title":"Let's Make Ramen!: A Comic Book Cookbook - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eHugh Amano\u003c\/b\u003e (Author), \u003cb\u003eSarah Becan\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eA comic book cookbook with accessible ramen recipes for the home cook, including simple weeknight bowls, weekend project stocks, homemade noodles, and an array of delicious accompaniments, with insights and tips from notable ramen luminaries.\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003eLONGLISTED FOR THE ART OF EATING PRIZE - NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY \u003ci\u003eCHICAGO TRIBUNE \u003c\/i\u003e- ONE OF THE YOUNG ADULT LIBRARY SERVICES ASSOCIATION'S GREAT GRAPHIC NOVELS FOR TEENS\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003ePlayful and instructive, this hybrid cookbook\/graphic novel introduces the history of ramen and provides more than 40 recipes for everything you need to make the perfect bowl at home including tares, broths, noodles, and toppings. Authors Hugh Amano and Sarah Becan present colorful, humorous, and easy-to-follow comics that fully illustrate the necessary steps and ingredients for delicious homemade ramen. Along the way, they share preparation shortcuts that make weeknight ramen a reality; provide meaty tidbits on Japanese culinary traditions; and feature words of wisdom, personal anecdotes, and cultural insights from eminent ramen figures such as chef Ivan Orkin and Ramen Adventures' Brian MacDuckston. Recipes include broths like Shio, Shoyu, Miso, and Tonkotsu, components such as Onsen Eggs, Chashu, and Menma, and offshoots like Mazemen, Tsukemen, and Yakisoba. Ideal for beginners, seasoned cooks, and armchair chefs alike, this comic book cookbook is an accessible, fun, and inviting introduction to one of Japan's most popular and iconic dishes.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003e\u003cb\u003eHugh Amano\u003c\/b\u003e\u003c\/b\u003e is a chef and writer. He was the creative consultant and opening sous chef at Chicago's exploration of Macanese cuisine, Fat Rice, and the co-author of \u003ci\u003eThe Adventures of Fat Rice, Let's Make Ramen!, \u003c\/i\u003eand\u003ci\u003e Let's Make Dumplings!\u003c\/i\u003e Hugh is a graduate of the University of Colorado and New England Culinary Institute. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003eSarah Becan\u003c\/b\u003e has been drawing comics since she was very small. Her food-based autobiographical webcomic \"I Think You're Sauceome\" sparked a love of food and culinary illustration, and her work has since appeared in various publications, including \u003ci\u003eSaveur, Eater, Chicago\u003c\/i\u003e magazine, and Chicago's \u003ci\u003eReader\u003c\/i\u003e newspaper. Her first graphic novel, \u003ci\u003eThe Complete Ouija Interviews, \u003c\/i\u003e was a recipient of a Xeric award, and she illustrated \u003ci\u003eLet's Make Ramen!\u003c\/i\u003e and \u003ci\u003eThe Adventures of Fat Rice.\u003c\/i\u003e Currently residing in Chicago, she would be very happy to do nothing but draw food all day.\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 192\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.7 x 9.9 x 7 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e July 16, 2019\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":63030429614429,"sku":"9780399581991","price":30.75,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1025\/5558\/2813\/files\/8TV52WxOgO9780399581991.webp?v=1781213115"},{"product_id":"the-meateater-fish-and-game-cookbook-recipes-and-techniques-for-every-hunter-and-angler-hardcover","title":"The Meateater Fish and Game Cookbook: Recipes and Techniques for Every Hunter and Angler - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eSteven Rinella\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eFrom the #1 \u003ci\u003eNew York Times \u003c\/i\u003ebestselling author and host of the television series and podcast \u003ci\u003eMeatEater\u003c\/i\u003e, the definitive guide to cooking wild game, including fish and fowl, featuring more than 100 new recipes\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003e\"As a \u003ci\u003eMeatEater\u003c\/i\u003e fan who loves to cook, I can tell you that this book is a must-have.\"--Andrew Zimmern\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eWhen Steven Rinella hears from fans of his \u003ci\u003eMeatEater\u003c\/i\u003e show and podcast, it's often requests for more recipes. One of the most respected and beloved hunters in America, Rinella is also an accomplished wild game cook, and he offers recipes here that range from his takes on favorite staples to more surprising and exotic meals. \u003cp\u003e\u003c\/p\u003e\u003cb\u003e- Big Game\u003c\/b\u003e Techniques and strategies for butchering and cooking all big game, from whitetail deer to moose, wild hogs, and black bear, and recipes for everything from shanks to tongue. \u003cbr\u003e\u003cb\u003e- Small Game\u003c\/b\u003e How to prepare appetizers and main courses using common small game species such as squirrels and rabbits as well as lesser-known culinary treats like muskrat and beaver. \u003cbr\u003e\u003cb\u003e- Waterfowl\u003c\/b\u003e How to make the most of available waterfowl, ranging from favorites like mallards and wood ducks to more challenging birds, such as wild geese and diving ducks. \u003cbr\u003e\u003cb\u003e- Upland Birds\u003c\/b\u003e A wide variety of butchering methods for all upland birds, plus recipes, including Thanksgiving wild turkey, grilled grouse, and a fresh take on jalapeño poppers made with mourning dove. \u003cbr\u003e\u003cb\u003e- Freshwater Fish\u003c\/b\u003e Best practices for cleaning and cooking virtually all varieties of freshwater fish, including trout, bass, catfish, walleye, suckers, northern pike, eels, carp, and salmon. \u003cbr\u003e\u003cb\u003e- Saltwater Fish\u003c\/b\u003e Handling methods and recipes for common and not-so-common species of saltwater fish encountered by anglers everywhere, from Maine to the Bahamas, and from Southern California to northern British Columbia. \u003cbr\u003e\u003cb\u003e- Everything else\u003c\/b\u003e How to prepare great meals from wild clams, crabs, crayfish, mussels, snapping turtles, bullfrogs, and even sea cucumbers and alligators. \u003cp\u003e\u003c\/p\u003eWhether you're cooking outdoors or in the kitchen, at the campfire or on the grill, \u003ci\u003eThe MeatEater Fish and Game Cookbook \u003c\/i\u003eis an indispensable guide for both novices and expert chefs.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eIn addition to being an expert chef known for working with wild game, \u003cb\u003eSteven\u003c\/b\u003e \u003cb\u003eRinella\u003c\/b\u003e is an outdoorsman, writer, and television and podcast personality with an exceptional ability to communicate the hunting lifestyle to a wide variety of audiences. The host of the television show and podcast \u003ci\u003eMeatEater, \u003c\/i\u003ehe is also the author of two volumes of \u003ci\u003eThe Complete Guide to Hunting, Butchering, and Cooking Wild Game;\u003c\/i\u003e \u003ci\u003eMeat Eater: Adventures from the Life of an American Hunter\u003c\/i\u003e; \u003ci\u003eAmerican Buffalo: In Search of a Lost Icon;\u003c\/i\u003e and \u003ci\u003eThe Scavenger's Guide to Haute Cuisine\u003c\/i\u003e. His writing has appeared in many publications, including \u003ci\u003eOutside, Field \u0026amp; Stream, The New Yorker, Glamour, The New York Times, Men's Journal, Salon, O: The Oprah Magazine, Bowhunter, \u003c\/i\u003eand the anthologies \u003ci\u003eBest American Travel Writing \u003c\/i\u003eand\u003ci\u003e Best Food Writing\u003c\/i\u003e.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 368\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.2 x 10.1 x 8.4 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e November 20, 2018\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":63030430138717,"sku":"9780399590078","price":44.79,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1025\/5558\/2813\/files\/VL6_MP9fV09780399590078.webp?v=1781213098"},{"product_id":"dining-in-highly-cookable-recipes-a-cookbook-hardcover","title":"Dining in: Highly Cookable Recipes: A Cookbook - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eAlison Roman\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eDiscover the cookbook featuring \"drool-worthy yet decidedly unfussy food\" (\u003ci\u003eGoop\u003c\/i\u003e) that set today's trends and is fast becoming a modern classic.\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003e\"This is not a cookbook. It's a treasure map.\"--Samin Nosrat, author of \u003ci\u003eSalt, Fat, Acid, Heat\u003c\/i\u003e\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003eNAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY \u003ci\u003eSan Francisco Chronicle \u003c\/i\u003e- NPR - \u003ci\u003eEpicurious \u003c\/i\u003e- \u003ci\u003eNewsday \u003c\/i\u003e- KCRW's \u003ci\u003eGood Food \u003c\/i\u003e- \u003ci\u003eThe Fader \u003c\/i\u003e- \u003ci\u003eAmerican Express Essentials\u003c\/i\u003e\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eAlison Roman's Salted Butter and Chocolate Chunk Shortbread\u003cb\u003e \u003c\/b\u003emade her Instagram-famous. But all of the recipes in \u003ci\u003eDining In\u003c\/i\u003e have one thing in common: they make even the most oven-phobic or restaurant-crazed person want to stay home and cook. They prove that casual doesn't have to mean boring, simple doesn't have to be uninspired, and that more steps or ingredients don't always translate to a better plate of food. \u003cp\u003e\u003c\/p\u003eVegetable-forward but with an affinity for a mean steak and a deep regard for fresh fish, \u003ci\u003eDining In\u003c\/i\u003e is\u003ci\u003e \u003c\/i\u003eall about building flavor and saving time. Alison's ingenuity seduces seasoned cooks, while her warm, edgy writing makes these recipes practical and approachable enough for the novice. With 125 recipes for effortlessly chic dishes that are full of quick-trick techniques (think slathering roast chicken in anchovy butter, roasting citrus to ramp up the flavor, and keeping boiled potatoes in the fridge for instant crispy smashed potatoes), she proves that dining in brings you just as much joy as eating out. \u003cp\u003e\u003c\/p\u003e\u003cb\u003ePraise for \u003ci\u003eDining In\u003c\/i\u003e\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\"Sorry, restaurants. Superstar Alison Roman has given us recipes so delicious, so meltdown-proof--and so fun to read--we're going to be cooking at home for a while. Quite possibly forever.\"\u003cb\u003e--Christine Muhlke, editor at large, \u003ci\u003eBon Appétit\u003cbr\u003e\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\"Anyone who wants the aesthetic, quality, and creativity of a Brooklyn restaurant without having to go to a Brooklyn restaurant will love Alison Roman's cookbook. It's filled with recipes that are both unique and approachable. Reading it, you'll find yourself thinking 'I would have never thought of making this but I want to make it right now.'\"\u003cb\u003e--\u003ci\u003eBuzzFeed\u003c\/i\u003e\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\"\u003ci\u003eDining In\u003c\/i\u003e is exactly how I want to cook: with bright, fresh flavors, minimal technique, and no pretense. This isn't just a bunch of great recipes, but a manifesto on how one original, opinionated home cook sees the world.\"\u003cb\u003e--Amanda Hesser, co-founder, \u003ci\u003eFood52\u003c\/i\u003e\u003c\/b\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eAlison Roman\u003c\/b\u003e is a New York-based cook, writer, and author of the \u003ci\u003eNew York Times\u003c\/i\u003e bestselling cookbooks \u003ci\u003eNothing Fancy\u003c\/i\u003e and \u003ci\u003eDining In\u003c\/i\u003e. She is the host and producer of CNN's \u003ci\u003e(More Than) A Cooking Show with Alison Roman, \u003c\/i\u003e the creator of a bi-weekly YouTube series called \u003ci\u003eHome Movies, \u003c\/i\u003e and the author of a bi-weekly newsletter titled \u003ci\u003eA Newsletter\u003c\/i\u003e.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 304\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1 x 10.1 x 8.2 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 24, 2017\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":63030872277341,"sku":"9780451496997","price":48.02,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1025\/5558\/2813\/files\/7daflYdxgr9780451496997.webp?v=1781215166"},{"product_id":"nothing-fancy-unfussy-food-for-having-people-over-hardcover","title":"Nothing Fancy: Unfussy Food for Having People Over - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eAlison Roman\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003e\u003ci\u003eNEW YORK TIMES \u003c\/i\u003eBESTSELLER - The social media star, \u003ci\u003eNew York Times \u003c\/i\u003ecolumnist, and author of \u003ci\u003eDining In\u003c\/i\u003e helps you nail dinner with unfussy food and the permission to be imperfect.\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003e\"Enemy of the mild, champion of the bold, Ms. Roman offers recipes in \u003ci\u003eNothing Fancy\u003c\/i\u003e that are crunchy, cheesy, tangy, citrusy, fishy, smoky and spicy.\"--Julia Moskin, \u003ci\u003eThe New York Times\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e\u003cbr\u003eIACP AWARD FINALIST - NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY \u003ci\u003eThe New York Times Book Review \u003c\/i\u003e- \u003ci\u003eThe New Yorker \u003c\/i\u003e- NPR - \u003ci\u003eThe Washington Post\u003c\/i\u003e - \u003ci\u003eSan Francisco Chronicle\u003c\/i\u003e - \u003ci\u003eBuzzFeed\u003c\/i\u003e - \u003ci\u003eThe Guardian \u003c\/i\u003e- Food Network\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e An unexpected weeknight meal with a neighbor or a weekend dinner party with fifteen of your closest friends--either way and everywhere in between, having people over is supposed to be fun, not stressful. This abundant collection of all-new recipes--heavy on the easy-to-execute vegetables and versatile grains, paying lots of close attention to crunchy, salty snacks, and with love for all the meats--is for gatherings big and small, any day of the week. \u003cp\u003e\u003c\/p\u003e Alison Roman will give you the food your people want (think DIY martini bar, platters of tomatoes, pots of coconut-braised chicken and chickpeas, pans of lemony turmeric tea cake) plus the tips, sass, and confidence to pull it all off. With \u003ci\u003eNothing Fancy\u003c\/i\u003e, any night of the week is worth celebrating. \u003cp\u003e\u003c\/p\u003e\u003cb\u003ePraise for \u003c\/b\u003e\u003ci\u003e\u003cb\u003eNothing Fancy\u003c\/b\u003e\u003c\/i\u003e \u003cp\u003e\u003c\/p\u003e\"[\u003ci\u003eNothing Fancy\u003c\/i\u003e] is full of the sort of recipes that sound so good, one contemplates switching off any and all phones, calling in sick, and cooking through the bulk of them.\"\u003cb\u003e--\u003ci\u003eFood52\u003c\/i\u003e\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e \"[\u003ci\u003eNothing Fancy\u003c\/i\u003e] exemplifies that classic Roman approach to cooking: well-known ingredients rearranged in interesting and compelling ways for young home cooks who want food that looks (and photographs) as good as it tastes.\"\u003cb\u003e--\u003ci\u003eGrub Street\u003c\/i\u003e\u003c\/b\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eAlison Roman\u003c\/b\u003e is a New York-based cook, writer, and author of the \u003ci\u003eNew York Times\u003c\/i\u003e bestselling cookbooks \u003ci\u003eNothing Fancy\u003c\/i\u003e and \u003ci\u003eDining In\u003c\/i\u003e. She is the host and producer of CNN's \u003ci\u003e(More Than) A Cooking Show with Alison Roman, \u003c\/i\u003e the creator of a bi-weekly YouTube series called \u003ci\u003eHome Movies, \u003c\/i\u003e and the author of a bi-weekly newsletter titled \u003ci\u003eA Newsletter\u003c\/i\u003e.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 320\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1 x 10.1 x 8.1 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 22, 2019\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":63030872441181,"sku":"9780451497017","price":44.79,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1025\/5558\/2813\/files\/K2H7FJLKzU9780451497017.webp?v=1781215167"},{"product_id":"half-baked-harvest-super-simple-more-than-125-recipes-for-instant-overnight-meal-prepped-and-easy-comfort-foods-a-cookbook-hardcover","title":"Half Baked Harvest Super Simple: More Than 125 Recipes for Instant, Overnight, Meal-Prepped, and Easy Comfort Foods: A Cookbook - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eTieghan Gerard\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003e\u003ci\u003eNEW YORK TIMES \u003c\/i\u003eBESTSELLER - \u003cb\u003eThere's something for everyone in these 125 easy, show-stopping recipes: fewer ingredients, foolproof meal-prepping, effortless entertaining, and everything in between, including vegan and vegetarian options!\u003c\/b\u003e\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003e\u003cb\u003eNAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY \u003ci\u003eBUZZFEED \u003c\/i\u003eAND \u003ci\u003eFOOD NETWORK\u003cbr\u003e\u003c\/i\u003e\u003c\/b\u003e\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e\"Those indulgent, comfort food-esque dishes [Tieghan is] known for aren't going anywhere. . . . You'll be hard-pressed to decide which one to make first.\"--\u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eWe all want to make and serve our loved ones beautiful food--but we shouldn't have to work so hard to do it. With \u003ci\u003eHalf Baked Harvest Super Simple, \u003c\/i\u003e Tieghan Gerard has solved that problem. \u003cp\u003e\u003c\/p\u003eOn her blog and in her debut cookbook, Tieghan is beloved for her freshly sourced, comfort-food-forward recipes that taste even better than they look. \u003ci\u003eHalf Baked Harvest Super Simple\u003c\/i\u003e takes what fans loved most about \u003ci\u003eHalf Baked Harvest Cookbook\u003c\/i\u003e and distills it into quicker, more manageable dishes, including options for one-pot meals, night-before meal prep, and even some Instant Pot(R) or slow cooker recipes. Using the most important cooking basics, you'll whip up everyday dishes like \u003cb\u003eCardamom Apple Fritters\u003c\/b\u003e, \u003cb\u003eSpinach and Artichoke Mac and Cheese\u003c\/b\u003e, and \u003cb\u003eLobster Tacos\u003c\/b\u003e to share with your family, or plan stress-free dinner parties with options like \u003cb\u003eSlow Roasted Moroccan Salmon\u003c\/b\u003e and \u003cb\u003eFresh Corn and Zucchini Summer Lasagna\u003c\/b\u003e. \u003cp\u003e\u003c\/p\u003eEspecially for home cooks who are pressed for time or just starting out, \u003ci\u003eHalf Baked Harvest Super Simple\u003c\/i\u003e is your go-to for hassle-free meals that never sacrifice taste.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eTieghan Gerard\u003c\/b\u003e is a food photographer, stylist, recipe developer, and cookbook author. Her blog, Half Baked Harvest, features a hearty mix of savory, sweet, healthy, and indulgent recipes. She believes every diet should include a little bit of chocolate because balance is the key to life!\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 288\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.9 x 10.1 x 8.3 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 29, 2019\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":63032372003165,"sku":"9780525577072","price":39.38,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1025\/5558\/2813\/files\/ivpepZV0EM9780525577072.webp?v=1781221839"},{"product_id":"webers-greatest-hits-125-classic-recipes-for-every-grill-paperback","title":"Weber's Greatest Hits: 125 Classic Recipes for Every Grill - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eJamie Purviance\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eAll Killer, No Filler: The Absolute Best Weber Recipes Ever Published, in One Amazing Collection\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eFor decades, Weber grills have set the standard for backyard grills, and Weber's cookbooks have delighted grilling enthusiasts. But out of more than 2,000 total BBQ recipes for every kind of dish, which ones are the very best of the best? \u003cp\u003e\u003c\/p\u003eIn the ultimate grilling gift for every griller, from beginner to veteran, Weber rated, debated, and curated its entire recipe collection, with help from its most enthusiastic fans. Here in one gorgeous package are the ultimate go-to recipes for every occasion. \u003cp\u003e\u003c\/p\u003eThe book includes all-new photography, fun stories from Weber's rich and often hilarious history, and special features such as the Top Ten Grilling Dos and Don'ts. \u003cp\u003e\u003c\/p\u003eWhether building a better burger or smoking competition-worthy ribs, Weber fans will find everything they need for outdoor cooking success in these classic standards and contemporary inspirations.\u003cp\u003eWhat makes this the ultimate collection for every backyard chef?\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eGo-To Recipes: \u003c\/b\u003e The absolute best, fan-voted and expert-curated recipes for burgers, ribs, and more, chosen from a library of over 2,000.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003ePro Grilling Tips: \u003c\/b\u003e Master the flames with Weber's official Top Ten Grilling Dos and Don'ts for perfect results every time.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eStunning Food Photography: \u003c\/b\u003e All-new, full-color photos that will inspire you to fire up the grill.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eBehind-the-Scenes Stories: \u003c\/b\u003e Fun stories and hilarious moments from the rich history of America's most iconic grill brand.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eJAMIE PURVIANCE is the master griller and recipe authority for Weber. A graduate of The Culinary Institute of America, he is the author of more than 15 Weber cookbooks, including \u003ci\u003eWeber's Way to Grill, \u003c\/i\u003e a \u003ci\u003eNew York Times\u003c\/i\u003e bestseller.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 320\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.1 x 10.9 x 8.6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e April 25, 2017\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":63032862179677,"sku":"9780544952379","price":33.98,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1025\/5558\/2813\/files\/cF7SupR21-9780544952379.webp?v=1781220723"},{"product_id":"half-baked-harvest-cookbook-recipes-from-my-barn-in-the-mountains-hardcover","title":"Half Baked Harvest Cookbook: Recipes from My Barn in the Mountains - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eTieghan Gerard\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003e125 of your new favorite recipes, featuring maximum flavor, minimum fuss, and the farm to table style that turned Half Baked Harvest from a beloved blog into the megahit cookbook series\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003e\"Recipes veer from Braised Pork Tamale Burrito Bowls to Crispy Buffalo Quinoa Bites with no logic other than flat-out good taste.\"--\u003ci\u003eEpicurious \u003c\/i\u003e\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eTieghan Gerard grew up in the Colorado mountains as one of seven children. When her dad took too long to make dinner every night, she started doing the cooking--at age fifteen. Ever-determined to reign in the chaos of her big family, Tieghan found her place in the kitchen. She had a knack for creating unique dishes, which led her to launch her blog, Half Baked Harvest. Since then, millions of people have fallen in love with her fresh take on comfort food, stunning photography, and charming life in the mountains. \u003cp\u003e\u003c\/p\u003eWhile it might be a trek to get to Tieghan's barn-turned-test kitchen, her creativity shines here: dress up that cheese board with a real honey comb; decorate a standard salad with spicy, crispy sweet potato fries; serve stir fry over forbidden black rice; give French Onion Soup an Irish kick with Guinness and soda bread; bake a secret ingredient into your apple pie (hint: it's molasses). From Korean Beef, Sweet Potato, and Quinoa Bibimbap to Healthier Slow-Cooker Butter Chicken to Addictive Salted Caramel-Stuffed Chocolate Cookies, a striking photograph accompanies every recipe, making \u003ci\u003eHalf Baked Harvest Cookbook\u003c\/i\u003e a feast your eyes, too.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eTieghan Gerard\u003c\/b\u003e is a food photographer, stylist, and recipe developer. Her blog, \u003ci\u003eHalf Baked Harvest\u003c\/i\u003e, features a hearty mix of savory, sweet, healthy, and indulgent recipes... with a good amount of chocolate. She believes every diet should include a little bit of chocolate because balance is the key to life!\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 304\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.1 x 10.1 x 8.2 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e September 12, 2017\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":63034513162589,"sku":"9780553496390","price":39.38,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1025\/5558\/2813\/files\/Nk5A2oQbOB9780553496390.webp?v=1781222085"},{"product_id":"the-barefoot-contessa-cookbook-hardcover","title":"The Barefoot Contessa Cookbook - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eIna Garten\u003c\/b\u003e (Author), \u003cb\u003eMartha Stewart\u003c\/b\u003e (Foreword by)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eIna Garten celebrates the 25th anniversary of her first cookbook with a special anniversary edition.\u003c\/b\u003e\u003cbr\u003e\u003ci\u003e\u003cbr\u003eThe Barefoot Contessa Cookbook\u003c\/i\u003e is the book that kicked off America's obsession and love for Ina Garten. When it was originally published, Ina was known for the delicious food she prepared at her gourmet shop in the Hamptons, called The Barefoot Contessa. After running it for more than twenty years, Ina sold her shop and decided to try her hand at writing a cookbook. \u003ci\u003eThe Barefoot Contessa Cookbook\u003c\/i\u003e was born. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003ePacked with fabulous, easy recipes that won her a loyal following, this instant classic includes time-honored favorites like Ina's \u003cb\u003ePerfect Roast Chicken\u003c\/b\u003e, a creamy \u003cb\u003eFrench Potato Salad\u003c\/b\u003e, and irresistibly fluffy \u003cb\u003eCoconut Cupcakes\u003c\/b\u003e. Ina reveals her secrets for entertaining with ease and style, sharing plenty of make-ahead tips for to take the stress out of having people over. \u003cb\u003eCrab Cakes with Rémoulade Sauce\u003c\/b\u003e can be stored overnight in the refrigerator and sautéed just before the guests arrive. \u003cb\u003eCheddar Corn Chowder\u003c\/b\u003e can be made days ahead, reheated, and served with a salad and bread for a delicious autumn lunch. The batter for the \u003cb\u003eRaspberry Corn Muffins\u003c\/b\u003e can be mixed a day before and popped into the oven just before breakfast. \u003cp\u003e\u003c\/p\u003eFeaturing a new jacketed cover, a new foreword from Ina, and updated recipes, this twenty-fifth anniversary edition is a must-have cookbook for Ina fans, whether they've been collecting her cookbooks and watching her shows for decades or they're discovering \u003ci\u003eThe Barefoot Contessa Cookbook\u003c\/i\u003e for the first time.\u003ch3\u003eFront Jacket\u003c\/h3\u003e\u003cp\u003eFor more than twenty years, Barefoot Contessa, the acclaimed specialty food store, has been cooking and baking extraordinary dishes for enthusiastic customers in the Hamptons. For many of those years, people have tried to get the exuberant owner, Ina Garten, to share the secrets of her store. Finally, the energy and style that make Barefoot Contessa such a special place are shown here, with dozens of recipes and more than 160 breathtaking photographs, in The Barefoot Contessa Cookbook. \u003cbr\u003eIna's most popular recipes use familiar ingredients, but they taste even better than you would expect. Her Pan-Fried Onion Dip is the real thing, with slowly car-amelized onions and fresh sour cream. Tomato soup is created from oven-roasted tomatoes and fresh basil to intensify the flavors. Meat loaf is as good as your grandmother's, but it's healthier because it's made with ground turkey and fresh herbs. The light and flaky Maple-Oatmeal Scones are baked with rolled oats, whole wheat, and real maple syrup. Now these and other famous Barefoot Contessa recipes can be prepared at home. \u003cbr\u003eIna says that before she owned a specialty food store she often spent a week making dinner for six friends. Her experience at Barefoot Contessa has given her hundreds of ideas for creating wonderful parties in a few hours. And they're all in this book. Crab Cakes with Remoulade Sauce can be stored overnight in the refrigerator and sauteed just before the guests arrive. Cheddar Corn Chowder can be made days ahead, reheated, and served with a salad and bread for a delicious autumn lunch. The ingredients for Grilled Salmon Salad can all be prepared ahead and tossed together before serving. The batter for theRaspberry Corn Muffins can be mixed a day before and popped into the oven just before breakfast. \u003cbr\u003eIna Garten teaches us how to entertain with style, simplicity, and a relaxed sense of fun. There are notes throughout the book for giving cocktail parties, lunches, and dinner parties where everything is done before the guests arrive. And there are easy instructions for creating gorgeous party platters that don't even require you to cook! \u003cbr\u003eWith Ina Garten and The Barefoot Contessa Cookbook, you have the perfect recipe for hosting parties that are easy and fun for everyone--including the cook.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eIn 1978, \u003cb\u003eIna Garten\u003c\/b\u003e left her job as a budget analyst in the White House to pursue her dream: operating a specialty food store in the Hamptons. Twenty years later, Barefoot Contessa is celebrated for its stylish charm as well as its delicious food. Ina lives in East Hampton, New York, and Southport, Connecticut, with her husband, Jeffrey.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 256\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.9 x 10.36 x 7.82 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e April 06, 1999\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eAward:\u003c\/strong\u003e James Beard Foundation Book Awards (2000)\u003c\/div\u003e\n                ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":63035949482333,"sku":"9780609602195","price":44.79,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1025\/5558\/2813\/files\/uzis5gzJPC9780609602195.webp?v=1781223842"},{"product_id":"the-homestead-canning-cookbook-simple-safe-instructions-from-a-certified-master-food-preserver-over-150-delicious-homemade-recipes-practical-hel-paperback","title":"The Homestead Canning Cookbook: -Simple, Safe Instructions from a Certified Master Food Preserver -Over 150 Delicious, Homemade Recipes -Practical Hel - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eGeorgia Varozza\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eBless Your Family with Healthy, Organic Food\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e Certified master food preserver and cooking enthusiast Georgia Varozza wants to show you how safe and easy canning your favorite foods can be. She will teach you the basics, including how to fit the process into your busy life, the equipment you'll need, and step-by-step instructions for both water-bath and pressure canning. \u003cp\u003e\u003c\/p\u003e Enjoy wholesome recipes for canning fruit, vegetables, meat, soups, sauces, and so much more. Save money by preserving your own food and gain valuable peace of mind by knowing \u003ci\u003eexactly \u003c\/i\u003ewhat's going into the meals you're serving. \u003cp\u003e\u003c\/p\u003e Join the growing number of households who are embracing the pioneer lifestyle. It's time for you and your family to feel good about food again. This cookbook can help. \u003cbr\u003e \u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eGeorgia Varozza, author of the popular Homestyle Amish Kitchen Cookbook (more than 75,000 copies sold), enjoys teaching people how to prepare and preserve healthy foods, live simply, and get the most from what they have. She is a writer and editor and lives in a small Oregon community. www.georgiaplainandsimple.blogspot.com\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 208\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.6 x 9.9 x 8 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e January 07, 2020\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":63038181179741,"sku":"9780736978941","price":33.98,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1025\/5558\/2813\/files\/x2r80JMwwe9780736978941.webp?v=1781226848"},{"product_id":"complete-book-of-home-preserving-400-delicious-and-creative-recipes-for-today-paperback","title":"Complete Book of Home Preserving: 400 Delicious and Creative Recipes for Today - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eJudi Kingry\u003c\/b\u003e (Editor), \u003cb\u003eLauren Devine\u003c\/b\u003e (Editor), \u003cb\u003eSarah Page\u003c\/b\u003e (Editor)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e \u003cb\u003eFrom the experts at Ball(R), the updated bible in home canning and preserving.\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e The bestselling \u003ci\u003eBall(R) Complete Book of Home Preserving\u003c\/i\u003e continues to be updated. 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Specific instructions for beginners and expert tips for the experienced home canner make this book a valuable addition to every kitchen library. \u003c\/p\u003e\u003cp\u003e \u003cb\u003eHIGHLIGHTS\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e More than \u003cb\u003e300 changes\u003c\/b\u003e reflecting the Ball(R) brand's commitment to \u003cb\u003econtinuous improvement based on research\u003c\/b\u003e by trusted experts. \u003c\/p\u003e\u003cp\u003e With almost \u003cb\u003e1.5 million copies in print\u003c\/b\u003e, this bible of home preserving has been further improved with updates reflecting the latest trends and best practices for canning and preserving in the industry. \u003c\/p\u003e\u003cp\u003e Includes \u003cb\u003e400 recipes\u003c\/b\u003e and comprehensive directions on safe canning and preserving developed by experts, with results that are better than ever. \u003c\/p\u003e\u003cp\u003e Detailed list of \u003cb\u003erequired equipment and utensils\u003c\/b\u003e for beginners and \u003cb\u003eexpert tips\u003c\/b\u003e for the experienced, all backed by the latest research to ensure safety and efficiency. \u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e Judi Kingry honed her skills and passion for preserving as the Marketing and Consumer Services Manager at Bernardin(R). \u003c\/p\u003e\u003cp\u003e Lauren Devine has experience as a Product Research and Test Kitchen Scientist at Ball(R) Fresh Preserving. \u003c\/p\u003e\u003cp\u003e Sarah Page brings her knowledge and expertise to this updated edition. She has experience as the Culinary Marketing Manager for Ball(R) Fresh Preserving. \u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 448\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1 x 9.9 x 6.9 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e April 15, 2024\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":63038456824157,"sku":"9780778801313","price":33.94,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1025\/5558\/2813\/files\/VssVRE7liz9780778801313.webp?v=1781229398"},{"product_id":"ball-complete-book-of-home-preserving-400-delicious-and-creative-recipes-for-today-hardcover","title":"Ball Complete Book of Home Preserving: 400 Delicious and Creative Recipes for Today - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eJudi Kingry\u003c\/b\u003e (Editor), \u003cb\u003eLauren Devine\u003c\/b\u003e (Editor), \u003cb\u003eSarah Page\u003c\/b\u003e (Editor)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e \u003cb\u003eFrom the experts at Ball(R), the updated bible in home canning and preserving.\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e The bestselling \u003ci\u003eBall(R) Complete Book of Home Preserving\u003c\/i\u003e continues to be updated. 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Specific instructions for beginners and expert tips for the experienced home canner make this book a valuable addition to every kitchen library. \u003c\/p\u003e\u003cp\u003e \u003cb\u003eHIGHLIGHTS\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e More than \u003cb\u003e300 changes\u003c\/b\u003e reflecting the Ball(R) brand's commitment to \u003cb\u003econtinuous improvement based on research\u003c\/b\u003e by trusted experts. \u003c\/p\u003e\u003cp\u003e With almost \u003cb\u003e1.5 million copies in print\u003c\/b\u003e, this bible of home preserving has been further improved with updates reflecting the latest trends and best practices for canning and preserving in the industry. \u003c\/p\u003e\u003cp\u003e Includes \u003cb\u003e400 recipes\u003c\/b\u003e and comprehensive directions on safe canning and preserving developed by experts, with results that are better than ever. \u003c\/p\u003e\u003cp\u003e Detailed list of \u003cb\u003erequired equipment and utensils\u003c\/b\u003e for beginners and \u003cb\u003eexpert tips\u003c\/b\u003e for the experienced, all backed by the latest research to ensure safety and efficiency. \u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e Judi Kingry honed her skills and passion for preserving as the Marketing and Consumer Services Manager at Bernardin(R). \u003c\/p\u003e\u003cp\u003e Lauren Devine has experience as a Product Research and Test Kitchen Scientist at Ball(R) Fresh Preserving. \u003c\/p\u003e\u003cp\u003e Sarah Page brings her knowledge and expertise to this updated edition. She has experience as the Culinary Marketing Manager for Ball(R) Fresh Preserving. \u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 448\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.2 x 10.1 x 7.3 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e April 15, 2024\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":63038456922461,"sku":"9780778801399","price":39.34,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1025\/5558\/2813\/files\/OSWpKGEydX9780778801399.webp?v=1781229399"},{"product_id":"ball-complete-book-of-home-preserving-400-delicious-and-creative-recipes-for-today-spiral","title":"Ball Complete Book of Home Preserving: 400 Delicious and Creative Recipes for Today - Spiral","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eJudi Kingry\u003c\/b\u003e (Editor), \u003cb\u003eLauren Devine\u003c\/b\u003e (Editor)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e \u003cb\u003eFrom the experts at Ball(R), the updated bible in home canning and preserving.\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e The bestselling \u003ci\u003eBall(R) Complete Book of Home Preserving\u003c\/i\u003e continues to be updated. 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Specific instructions for beginners and expert tips for the experienced home canner make this book a valuable addition to every kitchen library. \u003c\/p\u003e\u003cp\u003e \u003cb\u003eHIGHLIGHTS\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e More than \u003cb\u003e300 changes\u003c\/b\u003e reflecting the Ball(R) brand's commitment to \u003cb\u003econtinuous improvement based on research\u003c\/b\u003e by trusted experts. \u003c\/p\u003e\u003cp\u003e With almost \u003cb\u003e1.5 million copies in print\u003c\/b\u003e, this bible of home preserving has been further improved with updates reflecting the latest trends and best practices for canning and preserving in the industry. \u003c\/p\u003e\u003cp\u003e Includes \u003cb\u003e400 recipes\u003c\/b\u003e and comprehensive directions on safe canning and preserving developed by experts, with results that are better than ever. \u003c\/p\u003e\u003cp\u003e Detailed list of \u003cb\u003erequired equipment and utensils\u003c\/b\u003e for beginners and \u003cb\u003eexpert tips\u003c\/b\u003e for the experienced, all backed by the latest research to ensure safety and efficiency. \u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e Judi Kingry honed her skills and passion for preserving as the Marketing and Consumer Services Manager at Bernardin(R). \u003c\/p\u003e\u003cp\u003e Lauren Devine has experience as a Product Research and Test Kitchen Scientist at Ball(R) Fresh Preserving. \u003c\/p\u003e\u003cp\u003e Sarah Page brings her knowledge and expertise to this updated edition. She has experience as the Culinary Marketing Manager for Ball(R) Fresh Preserving. \u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 448\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.7 x 10.3 x 8.6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e April 15, 2024\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":63038457184605,"sku":"9780778805106","price":50.14,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1025\/5558\/2813\/files\/fv02fYS8Di9780778805106.webp?v=1781229399"},{"product_id":"tartine-bread-hardcover","title":"Tartine Bread - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eChad Robertson\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eThe definitive bread baking book from San Francisco's legendary Tartine Bakery. \u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e NAMED ONE OF THE 25 MOST INFLUENTIAL COOKBOOKS OF THE LAST 100 YEARS by \u003ci\u003eThe New York Times Style Magazine\u003c\/i\u003e\u003cp\u003e\u003cb\u003e\"The most beautiful bread book yet published.\"--\u003c\/b\u003e\u003ci\u003e\u003cb\u003eThe New York Times\u003c\/b\u003e\u003c\/i\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eFrom Chad Robertson, Winner, James Beard Award for Outstanding Pastry Chef, 2008 \u003cp\u003e\u003c\/p\u003e\u003cb\u003eThis is the bread bible for the home baker or professional bread-maker.\u003c\/b\u003e It comes from Chad Robertson, a man many consider to be the best bread baker in the United States and co-owner with Elizabeth Prueitt of San Francisco's Tartine Bakery. \u003cp\u003e\u003c\/p\u003e\u003cb\u003eOnly a handful of bakers have learned the bread science techniques Robertson has developed.\u003c\/b\u003e To him, bread is the foundation of a meal, the center of daily life, and each loaf tells the story of the baker who shaped it. Chad developed his unique bread over two decades of apprenticeship with the finest artisan bakers in France and the United States, as well as experimentation in his own ovens. Readers will be astonished at how elemental it is. \u003cp\u003e\u003c\/p\u003e\u003cb\u003eBread making the Tartine Way: \u003c\/b\u003e Now it's your turn to make this bread with your own hands. Clear instructions and hundreds of step-by-step photos put you by Chad's side as he shows you how to make exceptional and elemental bread using just flour, water, and salt.THE BREAD BOOK THAT SAVED LOCKDOWN: When the world turned inward and reached for the comfort of bread making and artisan sourdough made simple, this is the bread recipe book they relied on. Variations from Chad Robertson's master recipe showcase a wonderfully diverse set of breads and more than 30 sweet and savory recipes using the day-old bread to make sandwiches, classic soups, puddings, delicious baked French toast, and an addictive Kale Caesar. \u003cp\u003e\u003c\/p\u003e WHY CHOOSE TARTINE COOKBOOK?: At 5 P.M., Chad Robertson's rugged, magnificent Tartine loaves are drawn from the oven. The bread at San Francisco's legendary Tartine Bakery sells out within an hour almost every day. Now you can bake your own with the bestselling bread baking book: \"It's informative, it's inspiring, and it's visually stunning.\"--KQED \u003cp\u003e\u003c\/p\u003e FOR THE DISCERNING COOKBOOK COLLECTOR: If you liked \u003ci\u003eTartine: A Classic Revisited\u003c\/i\u003e by Elisabeth Prueitt and Chad Robertson, \u003ci\u003eFlour Water Salt Yeast\u003c\/i\u003e by Ken Forkish, and \u003ci\u003eThe Bread Baker's Apprentice\u003c\/i\u003e by Peter Reinhart, you'll love \u003ci\u003eTartine Bread\u003c\/i\u003e! \u003cbr\u003e \u003cp\u003ePerfect for: \u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eDevotees of Tartine Bakery and the San Francisco food scene\u003c\/li\u003e\n\u003cli\u003eHome cooks seeking easy-to-achieve bread recipes\u003c\/li\u003e\n\u003cli\u003eBeginner and advanced bread bakers\u003c\/li\u003e\n\u003cli\u003eBirthday, housewarming, hostess, or holiday gift\u003cbr\u003e \u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eChad Robertson trained at the Culinary Institute of America and, with his wife Elisabeth Prueitt, won the James Beard Outstanding Pastry Chef Award in 2008. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eEric Wolfinger is a photographer, surfer, and bread-making apprentice at Tartine Bakery. Like Chad, he lives in San Francisco.\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 304\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.4 x 10.2 x 8.8 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e September 15, 2010\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eAward:\u003c\/strong\u003e Gourmand World Cookbook Awards (USA Only) (2010)\u003c\/div\u003e\n                \u003cdiv\u003e\n\u003cstrong\u003eAward:\u003c\/strong\u003e James Beard Foundation Book Awards (2011)\u003c\/div\u003e\n                ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":63039432261981,"sku":"9780811870412","price":55.59,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1025\/5558\/2813\/files\/UB_ks2DXXH9780811870412.webp?v=1781233101"},{"product_id":"the-sioux-chefs-indigenous-kitchen-hardcover","title":"The Sioux Chef's Indigenous Kitchen - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eSean Sherman\u003c\/b\u003e (Author), \u003cb\u003eBeth Dooley\u003c\/b\u003e (Contribution by)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003e2018 James Beard Award Winner: Best American Cookbook \u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e Named one of the Best Cookbooks of 2017 by NPR, \u003ci\u003eThe Village Voice, Smithsonian \u003c\/i\u003eMagazine, UPROXX, \u003ci\u003eNew York Magazine, \u003c\/i\u003e\u003ci\u003eSan Francisco Chronicle\u003c\/i\u003e, \u003ci\u003eMpls. St. Paul\u003c\/i\u003e\u003ci\u003eMagazine\u003c\/i\u003e and others \u003cp\u003e\u003c\/p\u003e Here is real food--our indigenous American fruits and vegetables, the wild and foraged ingredients, game and fish. Locally sourced, seasonal, \"clean\" ingredients and nose-to-tail cooking are nothing new to Sean Sherman, the Oglala Lakota chef and founder of The Sioux Chef. In his breakout book, \u003ci\u003eThe Sioux Chef's Indigenous Kitchen\u003c\/i\u003e, Sherman shares his approach to creating boldly seasoned foods that are vibrant, healthful, at once elegant and easy. \u003cp\u003eSherman dispels outdated notions of Native American fare--no fry bread or Indian tacos here--and no European staples such as wheat flour, dairy products, sugar, and domestic pork and beef. The Sioux Chef's healthful plates embrace venison and rabbit, river and lake trout, duck and quail, wild turkey, blueberries, sage, sumac, \u003ci\u003etimpsula\u003c\/i\u003e or wild turnip, plums, purslane, and abundant wildflowers. Contemporary and authentic, his dishes feature cedar braised bison, griddled wild rice cakes, amaranth crackers with smoked white bean paste, three sisters salad, deviled duck eggs, smoked turkey soup, dried meats, roasted corn sorbet, and hazelnut-maple bites.\u003c\/p\u003e\u003cp\u003e\u003ci\u003eThe Sioux Chef's Indigenous Kitchen\u003c\/i\u003e is a rich education and a delectable introduction to modern indigenous cuisine of the Dakota and Minnesota territories, with a vision and approach to food that travels well beyond those borders.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eChef Sean Sherman was born in Pine Ridge, South Dakota, and has been cooking in Minnesota, South Dakota, and Montana for the past twenty-seven years. He works as a caterer and food educator across the country through his business The Sioux Chef, based in South Minneapolis. 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She has also written a memoir, \u003ci\u003eIn Winter's Kitchen: Growing Roots and Breaking Bread in the Northern Heartland\u003c\/i\u003e. \u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 256\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.4 x 9.9 x 7.3 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 10, 2017\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":63040722698589,"sku":"9780816699797","price":44.74,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1025\/5558\/2813\/files\/oojIDmbTTa9780816699797.webp?v=1781234921"},{"product_id":"super-baby-food-your-complete-paperback","title":"Super Baby Food: Your Complete - Mass Market Paperbound","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eRuth Yaron\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eCompletely updated and revised edition of #1 best-selling baby food book. 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Here is just a sample\u003c\/p\u003e\u003cp\u003e of what can be found in the new edition: \u003c\/p\u003e\u003cp\u003e The most up-to-date, medically, nutritionally sound information on what\u003c\/p\u003e\u003cp\u003e foods to feed infants and toddlers at specific ages and how to prepare\u003c\/p\u003e\u003cp\u003e and store it safely!\u003c\/p\u003e\u003cp\u003e Handy, alphabetical lists of fruits and vegetables with cooking instructions\u003c\/p\u003e\u003cp\u003e and nutritive values plus easy baby food storage and freezing tips.\u003c\/p\u003e\u003cp\u003e Ideas for simply adding nutrition to an everyday meal by adding Healthy\u003c\/p\u003e\u003cp\u003e Extras like kelp, tahini, and nutritional yeast (among others) so that every\u003c\/p\u003e\u003cp\u003e bite counts!\u003c\/p\u003e\u003cp\u003e Money-saving, innovative, easy recipes to enhance baby's development\u003c\/p\u003e\u003cp\u003e through toddlerhood and beyond!\u003c\/p\u003e\u003cp\u003e Complete list of resources and tips to find organic foods and connect with\u003c\/p\u003e\u003cp\u003e others online in the Super Baby Food community.\u003c\/p\u003e\u003cp\u003e How to use the new USDA My Plate guidelines that have recently replaced\u003c\/p\u003e\u003cp\u003e the Food Pyramid model of nutrition.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 657\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.41 x 8.97 x 6.06 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e September 01, 2013\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eAward:\u003c\/strong\u003e Benjamin Franklin Award (2014)\u003c\/div\u003e\n                ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":63042928935261,"sku":"9780965260329","price":28.54,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1025\/5558\/2813\/files\/z9fZKlIhcS9780965260329.webp?v=1786129982"},{"product_id":"40-favorite-impossible-pies-main-dishes-desserts-paperback","title":"40 Favorite Impossible Pies: Main Dishes \u0026 Desserts - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eGloria Hander Lyons\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eIf you're not familiar with the concept of the \"Impossible Pie\", you're in for a real treat. 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Gloria also teaches interior decorating, self publishing and wedding planning classes at her local community college. Visit her website for free craft ides, decorating and event planning tips and tasty recipes at www.BlueSagePress.com.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 58\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.12 x 8.5 x 5.51 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e April 14, 2009\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":63043387490653,"sku":"9780980224474","price":17.12,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1025\/5558\/2813\/files\/lmA1EEQazp9780980224474.webp?v=1786130184"},{"product_id":"histamine-haven-the-essential-guide-and-cookbook-to-histamine-and-mast-cell-activation-paperback","title":"Histamine Haven: The Essential Guide and Cookbook to Histamine and Mast Cell Activation - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eTracey Reed\u003c\/b\u003e (Author), \u003cb\u003eLuka Symons\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 280\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.63 x 10.71 x 8.27 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e March 27, 2023\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":63044022468957,"sku":"9781665725682","price":44.78,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1025\/5558\/2813\/files\/QBdQh-LwH9781665725682.webp?v=1786131080"},{"product_id":"crying-in-h-mart-a-memoir-paperback","title":"Crying in H Mart: A Memoir - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eMichelle Zauner\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003e#1 \u003ci\u003eNEW YORK TIMES\u003c\/i\u003e BESTSELLER - From the indie rock sensation known as Japanese Breakfast, an unforgettable memoir about family, food, grief, love, and growing up Korean American--\"in losing her mother and cooking to bring her back to life, Zauner became herself\" (NPR). - CELEBRATING OVER ONE YEAR ON THE \u003ci\u003eNEW YORK TIMES\u003c\/i\u003e BESTSELLER LIST\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eIn this exquisite story of family, food, grief, and endurance, Michelle Zauner proves herself far more than a dazzling singer, songwriter, and guitarist. 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It was her mother's diagnosis of terminal cancer, when Michelle was twenty-five, that forced a reckoning with her identity and brought her to reclaim the gifts of taste, language, and history her mother had given her. \u003cp\u003e\u003c\/p\u003eVivacious and plainspoken, lyrical and honest, Zauner's voice is as radiantly alive on the page as it is onstage. Rich with intimate anecdotes that will resonate widely, and complete with family photos, \u003ci\u003eCrying in H Mart\u003c\/i\u003e is a book to cherish, share, and reread.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eMICHELLE ZAUNER is best known as a singer and guitarist who creates dreamy, shoegaze-inspired indie pop under the name Japanese Breakfast. She has won acclaim from major music outlets around the world for releases like \u003ci\u003ePsychopomp\u003c\/i\u003e (2016) and \u003ci\u003eSoft Sounds from Another Planet\u003c\/i\u003e (2017).\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 256\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.9 x 7.9 x 5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e March 28, 2023\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":63044375478621,"sku":"9781984898951","price":25.35,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1025\/5558\/2813\/files\/Eyq-eSlyBF9781984898951.webp?v=1786131774"},{"product_id":"knife-drop-creative-recipes-anyone-can-cook-hardcover","title":"Knife Drop: Creative Recipes Anyone Can Cook - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eNick DiGiovanni\u003c\/b\u003e (Author), \u003cb\u003eGordon Ramsay\u003c\/b\u003e (Foreword by)\u003c\/p\u003e\u003cp\u003e\u003cb\u003e\u003ci\u003eNEW YORK TIMES\u003c\/i\u003e BESTSELLER \u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\"Nick breathes fresh energy into cooking and makes it accessible to chefs of all ages. I promise if you cook something from this cookbook, it will receive nothing but praise from me!\"\u003cbr\u003e--Gordon Ramsay, from the foreword \u003cp\u003e\u003c\/p\u003eForget the rules and get cooking with flavor-forward recipes from celebrity chef and social media superstar Nick DiGiovanni! \u003cp\u003e\u003c\/p\u003eHome-cooked food doesn't need to be over-the-top, fussy, or time-consuming to be amazing. In \u003ci\u003eKnife Drop, \u003c\/i\u003eNick DiGiovanni gives you the tools to become fearless in the kitchen and create easy, delicious meals. \u003cp\u003e\u003c\/p\u003eBuilding on a foundation of staple recipes, like basic pasta dough or homemade butter, Nick shares a mouthwatering selection of his favorite recipes. Feast on New England favorites like \u003cb\u003eBrowned Butter Lobster Rolls\u003c\/b\u003e and \u003cb\u003eGarlic Butter Steak Tips, \u003c\/b\u003e enjoy decadent pasta dishes like \u003cb\u003eSmoky Mezcal Rigatoni\u003c\/b\u003e and \u003cb\u003eSungold Spaghetti, \u003c\/b\u003eand recreate fan favorites like his \u003cb\u003eViral Pasta Chips\u003c\/b\u003e and \u003cb\u003eDino Nuggets.\u003c\/b\u003e And of course, Nick had to include some \"collab\" recipes from his famous friends like Andrew Zimmern, Robert Irvine, Joanne Chang, Lynja, and more. \u003cp\u003e\u003c\/p\u003e\u003ci\u003eKnife Drop\u003c\/i\u003e also includes Nick's expert advice on equipment, ingredients, and techniques, so home cooks at any level can pick up some new skills. Explore a library of QR codes linking to video tutorials showcasing key cooking techniques, from holding a chef's knife and making a piping bag to pronouncing \"gnocchi\" the correct way. \u003cp\u003e\u003c\/p\u003eThese are creative recipes ANYONE can cook!\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eNick DiGiovanni \u003c\/b\u003eis a celebrity chef, social media megastar, and cookbook author with a loyal social following of over 50 million people. Nick is a force to be reckoned with and truly unique in his field as he blends culinary excellence with a personable TV presence. At Harvard University, he earned the first-ever undergraduate food degree, and then went on to compete as the youngest-ever finalist on the 10th season of MasterChef. 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Now Pitre turns her sights to all kinds of boldly flavored and internationally-themed pressure cooker recipes--Mexican, Thai, Moroccan, and more--with \u003ci\u003eInstant Pot Fast \u0026amp; Easy\u003c\/i\u003e, fully authorized by Instant Pot. Just like fans have come to expect, Pitre's incredibly well-tested recipes will work perfectly every time, and of course taste great too. And because these are Instant Pot recipes, dishes like Japanese Chicken Curry, Chinese Steamed Ribs, and Mexican Pulled Pork are ready in a fraction of the time they would take using traditional cooking methods. As with all of Pitre's recipes, the focus is on whole foods instead of artificial convenience ingredients, so the recipes for these quick and easy meals are delicious, easy, and healthful too.\u003cp\u003eDiscover globally-inspired dishes you can make any night of the week: \u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eInternational Recipes: \u003c\/b\u003e Explore flavors from around the globe, from Japanese Chicken Curry to Mexican Pulled Pork, all perfectly adapted for the Instant Pot.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eWeeknight Dinners: \u003c\/b\u003e Get dinner on the table in a fraction of the time of traditional cooking, with recipes tested for perfection by author Urvashi Pitre.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eWhole Foods Focus: \u003c\/b\u003e Create healthful and delicious meals using whole food ingredients, not artificial or processed shortcuts.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eAuthorized Instant Pot Recipes: \u003c\/b\u003e Cook with confidence knowing that every recipe is fully authorized by Instant Pot and tested to work perfectly in your pressure cooker.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eURVASHI PITRE, creator of TwoSleevers.com, moved to the U.S. thirty years ago with a head full of Indian recipes. 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She is the author of \u003ci\u003eIndian Instant Pot Cookbook \u003c\/i\u003eand \u003ci\u003eThe Keto Instant Pot Cookbook\u003c\/i\u003e.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 240\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.8 x 8.9 x 7.9 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e January 01, 2019\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":63045512560989,"sku":"9781328577863","price":30.74,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1025\/5558\/2813\/files\/y6Bra057sJ9781328577863.webp?v=1786133207"},{"product_id":"blueberries-for-sal-cookbook-sweet-recipes-inspired-by-the-beloved-childrens-classic-hardcover","title":"Blueberries for Sal Cookbook: Sweet Recipes Inspired by the Beloved Children's Classic - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eRobert McCloskey\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eNATIONAL BESTSELLER - Enjoy 30 sweet blueberry recipes in this beautifully illustrated official cookbook based on the beloved children's classic \u003ci\u003eBlueberries for Sal\u003c\/i\u003e.\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eWith over three million copies sold since its publication in 1948, Robert McCloskey's \u003ci\u003eBlueberries for Sal\u003c\/i\u003e has established its place in the hearts of readers worldwide. Now, for the first time, you can share Little Sal's love of blueberries with this charming cookbook of thirty family-friendly, blueberry-based recipes to enjoy, including: \u003cp\u003e\u003c\/p\u003e- \u003cb\u003eClassics: \u003c\/b\u003eBlueberry Pie and Blueberry Muffins\u003cbr\u003e-\u003cb\u003e Breakfast Treats: \u003c\/b\u003eBerry Blue Smoothie and Blueberry Coffee Cake with Streusel\u003cbr\u003e- \u003cb\u003eDelicious Desserts: \u003c\/b\u003e Moose Tracks Blondies and Blueberry-Coconut Cupcakes \u003cp\u003e\u003c\/p\u003eFeaturing the author's original illustrations as well as new drawings inspired by the iconic images in the book, \u003ci\u003eBlueberries for Sal Cookbook\u003c\/i\u003e invites you to imagine all the ways Little Sal enjoyed her berries after that memorable day on Blueberry Hill.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eRobert McCloskey \u003c\/b\u003e(1914-2003) wrote and illustrated some of the most honored and enduring children's books ever published. He grew up in Hamilton, Ohio, and spent time in Boston, New York, and ultimately Maine, where he and his wife raised their two daughters. The first two-time Caldecott Medal winner, for \u003ci\u003eMake Way for Ducklings \u003c\/i\u003eand \u003ci\u003eTime of Wonder\u003c\/i\u003e, McCloskey was also awarded Caldecott Honors for \u003ci\u003eBlueberries for Sal, One Morning in Maine, \u003c\/i\u003eand \u003ci\u003eJourney Cake, Ho!\u003c\/i\u003e by Ruth Sawyer. He was declared a Living Legend by the Library of Congress in 2000. You can see some of his best-loved characters immortalized as statues in Boston's Public Garden and Lentil Park in Hamilton, Ohio.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 128\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.7 x 7.1 x 5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e June 06, 2023\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":63046868697437,"sku":"9780593580400","price":23.18,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1025\/5558\/2813\/files\/ULdkX4quGF9780593580400.webp?v=1786133613"},{"product_id":"tasting-history-explore-the-past-through-4-000-years-of-recipes-a-cookbook-hardcover","title":"Tasting History: Explore the Past Through 4,000 Years of Recipes (a Cookbook) - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eMax Miller\u003c\/b\u003e (Author), \u003cb\u003eAnn Volkwein\u003c\/b\u003e (With)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eThe perfect Father's Day gift for dads who love history, food, and learning something new. \u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003e\u003ci\u003eNEW YORK TIMES\u003c\/i\u003e BESTSELLER Journey through centuries and across continents with the first cookbook from the beloved YouTube channel \u003ci\u003eTasting History\u003c\/i\u003e with Max Miller, featuring fascinating stories and recipes from around the world.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eWhat began as a passion project when Max Miller was furloughed during COVID-19 has become a viral YouTube sensation. The\u003ci\u003e Tasting History with Max Miller\u003c\/i\u003e channel has thrilled food enthusiasts and history buffs alike as Miller recreates a dish from the past, often using historical recipes from vintage texts, but updated for modern kitchens as he tells stories behind the cuisine and culture. From ancient Rome to Ming China to medieval Europe and beyond, Miller has collected the best-loved recipes from around the world and has shared them with his fans. Now, with beautiful photographs portraying the dishes and historical artwork throughout, \u003ci\u003eTasting History\u003c\/i\u003e compiles over sixty dishes such as: \u003cp\u003e\u003c\/p\u003e- Tuh'u: a red beet stew with leeks dating back to 1740 BC\u003cbr\u003e - Globi: deep-fried cheese balls with honey and poppy seeds\u003cbr\u003e - Soul Cakes: yeasted buns with currants from circa 1600\u003cbr\u003e - Pumpkin Tourte: a crustless pumpkin cheesecake with cinnamon and sugar on top from 1570 \u003cp\u003e\u003c\/p\u003eAnd much more. \u003cp\u003e\u003c\/p\u003eIncluding the original recipe and Miller's modern recreation, this cookbook is a must-have for any avid cook or history fan looking to experience delicious recipes from the past.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eMax Miller is the creator and host of the viral digital series \u003ci\u003eTasting History with Max Miller\u003c\/i\u003e on YouTube. 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With adorable illustrations and full color photo spreads, these delightful and simplified dishes are suitable for both beginners and more seasoned chefs. \u003cp\u003e\u003c\/p\u003e Recipes include: \u003cp\u003e\u003c\/p\u003e\u003cb\u003e- Satsuki's Bento\u003c\/b\u003e from \u003ci\u003eMy Neighbor Totoro\u003c\/i\u003e\u003cbr\u003e\u003cb\u003e\u003cb\u003e- \u003c\/b\u003eCalcifer's Breakfast\u003c\/b\u003e from \u003ci\u003eHowl's Moving Castle\u003c\/i\u003e\u003cbr\u003e\u003cb\u003e\u003cb\u003e- \u003c\/b\u003eShio Ramen\u003c\/b\u003e from \u003ci\u003ePonyo\u003c\/i\u003e\u003cbr\u003e\u003cb\u003e\u003cb\u003e- \u003c\/b\u003eO-Baba's Soup\u003c\/b\u003e from\u003ci\u003e Nausica of the Valley of the Wind\u003c\/i\u003e\u003cbr\u003e\u003cb\u003e\u003cb\u003e- \u003c\/b\u003eBathhouse Nikuman\u003c\/b\u003e from \u003ci\u003eSpirited Away\u003c\/i\u003e\u003cbr\u003e\u003cb\u003e\u003cb\u003e- \u003c\/b\u003eKiki's Chocolate Cake\u003c\/b\u003e from \u003ci\u003eKiki's Delivery Service\u003cbr\u003e\u003c\/i\u003e\u003cbr\u003e With helpful sections like a glossary of culinary terms and different knife varieties and their uses, this enchanting cookbook is practical and accessible, while retaining all the magic and creative whimsy of these animated classics. This is the perfect gift for Studio Ghibli fans ready to immerse in the worlds of their favorite films.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eChef and pop-culture expert Thibaud Villanova has been creating recipes inspired by major films, television series, manga, fantasy literature and video games since 2014. As the Gastronogeek, he has published more than 16 cookbooks that have sold over 500,000 copies.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 144\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.73 x 11.48 x 8.6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e April 04, 2023\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":63047094894941,"sku":"9781803363523","price":46.94,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1025\/5558\/2813\/files\/JBKYIBmj5O9781803363523.webp?v=1786134453"},{"product_id":"healthy-treasures-cookbook-second-edition-fabulous-nutritious-recipes-and-cooking-tips-paperback","title":"Healthy Treasures Cookbook: Fabulous Nutritious Recipes and Helpful Cooking Tips - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eAnnette Reeder\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eYour Guide to Healthy, Delicious, and Biblical Eating\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eDo you feel like you have to sacrifice flavor and convenience for healthy eating? At last, a cookbook that not only helps you create delicious, family-pleasing meals but also transforms your approach to food and wellness! The Healthy Treasures Cookbook is your guide to putting the \"Bible Diet\" lifestyle into action.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eThis cookbook is a treasure map to better health, designed by Annette Reeder, The Biblical Nutritionist. With a B.S. in nutrition plus a Diploma of Biblical Studies, Annette shares her expertise to help you master the art of cooking with purpose and flavor. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat's Inside the \u003cem\u003eHealthy Treasures Cookbook\u003c\/em\u003e?\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eWholesome, Delicious Recipes: \u003c\/strong\u003e Enjoy over 250 recipes crafted to promote vitality and satisfaction, pleasing even the pickiest eaters. Find new family favorites like Overnight Oatmeal, The Alamo Bowl, Honey Glazed Chicken, Baked Parmesan Chicken, Quinoa Stir Fry, Scalloped Turnips, and Pumpkin Bread.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWhole Grain Baking for Health: \u003c\/strong\u003e Discover the value of whole grains over processed flour and master whole wheat bread recipes, along with delicious muffins and biscuits.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEssential Health Tips: \u003c\/strong\u003e Gain compelling insights like \"The 10 Commandments of Good Hydration\", guidance on whole food ingredients, tips on healthy substitutions, advice on the best cookware, and a list of foods with the highest and lowest pesticide residue.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBiblical Nutrition Principles: \u003c\/strong\u003e Discover God-created sweeteners and learn why a high-fiber, high-protein breakfast is essential for all ages.\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eJoin countless others who have embraced this life-changing approach to food. Order your copy of the Healthy Treasures Cookbook and begin your journey to reclaiming health in the balance God designed.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 284\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.6 x 9.25 x 7.5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e May 20, 2022\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":63047095058781,"sku":"9781737627807","price":45.85,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1025\/5558\/2813\/files\/Ao1WPBa6519781737627807.webp?v=1786134454"},{"product_id":"the-official-disney-parks-cookbook-101-magical-recipes-from-the-delicious-disney-vault-hardcover","title":"The Official Disney Parks Cookbook: 101 Magical Recipes from the Delicious Disney Vault - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003ePam Brandon\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eThe official cookbook from the Disney parks, collecting 101 of the most special recipes from the Delicious Disney recipe vault, recreated for home kitchens.\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eFor more than 25 years, Pam Brandon has worked closely with the Disney chefs to serve up official recipes that are just right for prepping on a smaller scale at home. Now you can relive some of your most \u003cb\u003echerished Disney vacation moments at home\u003c\/b\u003e with friends and family with these comfy classics, festival favorites, and international dishes! \u003cp\u003e\u003c\/p\u003eFilled with personalized notes from the chefs, mouthwatering food photos, helpful hints for easy preparation, and, of course, a little Disney magic, this cookbook enchants with 101 tried-and-true recipes from the Delicious Disney recipe vault. \u003cp\u003e\u003c\/p\u003e\u003cb\u003eYou'll find an assortment of appetizers, main courses, sides, desserts, and even joyful libations from fine-dining and quick-service establishments at the Disneyland Resort; Walt Disney World Resort; Disney Cruise Line ships; and Disney Vacation Club resorts, including: \u003c\/b\u003e\u003cbr\u003e\u003cul\u003e\u003cli\u003eDagobah Slug Slinger\u003c\/li\u003e\u003c\/ul\u003e\u003cul\u003e\n\u003cli\u003eFrozen Pineapple Treat inspired by DOLE Whip(TM)\u003c\/li\u003e\n\u003cli\u003eWatermelon Lemonade\u003c\/li\u003e\n\u003cli\u003eChef Mickey's Breakfast Pizza\u003c\/li\u003e\n\u003cli\u003eWalt's Chili and Beans\u003c\/li\u003e\n\u003cli\u003ePork Goulash Pierogi\u003c\/li\u003e\n\u003cli\u003eFlame Tree Barbecue Sauce\u003c\/li\u003e\n\u003cli\u003eHoliday Ham Slider with Pineapple Cherry Jam\u003c\/li\u003e\n\u003cli\u003eGrey Stuff inspired by \u003ci\u003eBeauty and the Beast\u003c\/i\u003e\n\u003c\/li\u003e\n\u003cli\u003eRainbow Sprinkle Whoopie Pies\u003c\/li\u003e\n\u003c\/ul\u003e\u003cul\u003e\u003cli\u003eMickey Mouse Beignets\u003c\/li\u003e\u003c\/ul\u003e\u003cbr\u003e\u003cb\u003eSome of the best vacation moments happen during a great meal, and this collection of official Disney parks recipes is the perfect way to bring the food, love, and laughter home!\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eSearching for more ways to connect with the Disney Parks? Explore these books from Disney Editions: \u003cbr\u003e\u003cul\u003e\n\u003cli\u003e\u003ci\u003eThe Official Disney Parks Celebration Cookbook: 101 Festival Recipes from the Delicious Disney Vault\u003c\/i\u003e\u003c\/li\u003e\n\u003cli\u003e\u003ci\u003eDelicious Disney: Walt Disney World: Recipes \u0026amp; Stories from The Most Magical Place on Earth\u003c\/i\u003e\u003c\/li\u003e\n\u003cli\u003e\u003ci\u003eDelicious Disney: Disneyland: Recipes \u0026amp; Stories from The Happiest Place on Earth\u003c\/i\u003e\u003c\/li\u003e\n\u003cli\u003e\u003ci\u003eA Portrait of Walt Disney World: 50 Years of The Most Magical Place on Earth\u003c\/i\u003e\u003c\/li\u003e\n\u003cli\u003e\u003ci\u003eMaps of the Disney Parks: Charting 60 Years from California to Shanghai\u003c\/i\u003e\u003c\/li\u003e\n\u003cli\u003e\u003ci\u003ePoster Art of the Disney Parks, Second Edition\u003c\/i\u003e\u003c\/li\u003e\n\u003cli\u003e\u003ci\u003e\u003ci\u003eHoliday Magic at the Disney Parks: Celebrations Around the World from Fall to Winter\u003c\/i\u003e\u003c\/i\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003ePAM BRANDON\u003c\/b\u003e started her Disney career as a senior publicist with Walt Disney World Press \u0026amp; Publicity in 1987 in a small office upstairs in City Hall in the Magic Kingdom. She has worked on public relations food and beverage projects for Disney parks around the globe for more than thirty years, including the openings of Disneyland Paris, Shanghai Disney Resort, and more. In addition, Brandon was a contributing editor to the Birnbaum's Disney guidebooks for more than ten years, covering the Walt Disney World Resort, Disneyland Resort, and Disney Cruise Line ships. She was the first food writer for the Disney Parks Blog and has authored more than twenty cookbooks for Disney.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 208\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.94 x 9.53 x 7.36 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e February 07, 2023\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":63047095255389,"sku":"9781368090292","price":28.58,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1025\/5558\/2813\/files\/SFC41QKWdY9781368090292.webp?v=1786134397"},{"product_id":"ratio-the-simple-codes-behind-the-craft-of-everyday-cooking-paperback","title":"Ratio: The Simple Codes Behind the Craft of Everyday Cooking - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eMichael Ruhlman\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eMichael Ruhlman's groundbreaking New York Times bestseller gets at the very \"truth\" of cooking: it is not about recipes but rather about basic ratios and fundamental techniques.Ratios are the simple proportions of one ingredient to another. Knowing a culinary ratio is not like knowing a single recipe; it's instantly knowing a thousand. Why spend time sorting through millions of cookie recipes online or in cookbooks? Isn't it easier to remember 1:2:3? That's the ratio of ingredients that consistently make a basic, delicious cookie dough: 1 part sugar, 2 parts fat, and 3 parts flour. From there, add anything you want--chocolate, orange zest, walnuts, cinnamon, almond extract, or peanut butter, to name a few favorite variations. Replace white sugar with brown for a darker, chewier cookie. Add baking powder and\/or eggs for a lighter, airier texture. Biscuit dough is 3:1:2--or 3 parts flour, 1 part fat, and 2 parts liquid. Vinaigrette is 3:1, or 3 parts oil to 1 part vinegar, and is one of the most useful sauces imaginable, giving everything from grilled meats and fish to steamed vegetables or lettuces fabulous flavor. Change its ratio and bread dough becomes pasta dough; cakes become muffins become popovers become crepes. Once you know the ratio, you no longer need a recipe.Ratio also helpfully teaches readers how the fundamental ingredients of the kitchen--water, flour, butter and oils, milk and cream, and eggs--work together. In a world full of overly complicated recipes, award-winning author Michael Ruhlman delivers an innovative, straightforward book that makes the cooking easier and more satisfying than ever.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 272\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.66 x 8.42 x 5.58 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e September 07, 2010\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":63047431258461,"sku":"9781416571728","price":28.59,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1025\/5558\/2813\/files\/sn1cceX3P-9781416571728.webp?v=1786134843"},{"product_id":"the-blue-zones-kitchen-100-recipes-to-live-to-100-hardcover","title":"The Blue Zones Kitchen: 100 Recipes to Live to 100 - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eDan Buettner\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eBest-selling author Dan Buettner debuts his first cookbook, filled with 100 longevity recipes inspired by the Blue Zones locations around the world, where people live the longest.\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eBuilding on decades of research, longevity expert Dan Buettner has gathered 100 recipes inspired by the Blue Zones, home to the healthiest and happiest communities in the world. Each dish--for example, Sardinian Herbed Lentil Minestrone; Costa Rican Hearts of Palm Ceviche; Cornmeal Waffles from Loma Linda, California; and Okinawan Sweet Potatoes--uses ingredients and cooking methods proven to increase longevity, wellness, and mental health. Complemented by mouthwatering photography, the recipes also include lifestyle tips (including the best times to eat dinner and proper portion sizes), all gleaned from countries as far away as Japan and as near as Blue Zones project cities in Texas. Innovative, easy to follow, and delicious, these healthy living recipes make the Blue Zones lifestyle even more attainable, thereby improving your health, extending your life, and filling your kitchen with happiness.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eDAN BUETTNER\u003c\/b\u003e is the founder of Blue Zones, an organization that helps Americans live longer, healthier lives. His groundbreaking work on longevity led to his 2005 \u003ci\u003eNational Geographic \u003c\/i\u003ecover story \"Secrets of Living Longer\" and four\u003ci\u003e New York Times\u003c\/i\u003e bestsellers: \u003ci\u003eThe Blue Zones\u003c\/i\u003e, \u003ci\u003eThrive\u003c\/i\u003e, \u003ci\u003eThe Blue Zones Solution, \u003c\/i\u003eand \u003ci\u003eThe Blue Zones Kitchen\u003c\/i\u003e. Most recently, his Netflix documentary \u003ci\u003eLive to 100: Secrets of the Blue Zones\u003c\/i\u003e premiered as a top show on the streaming platform. He is also the author of \u003ci\u003eThe Blue Zones of Happiness\u003c\/i\u003e (2017), \u003ci\u003eThe Blue Zones Secrets for Living Longer \u003c\/i\u003e(2023), and is a National Geographic Explorer.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 304\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.2 x 10.1 x 8 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e December 03, 2019\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":63047830274397,"sku":"9781426220135","price":44.79,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1025\/5558\/2813\/files\/cjgygrDR2c9781426220135.webp?v=1786135172"},{"product_id":"the-tucci-cookbook-family-friends-and-food-hardcover","title":"The Tucci Cookbook: Family, Friends and Food - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eStanley Tucci\u003c\/b\u003e (Author), \u003cb\u003eFrancesco Tonelli\u003c\/b\u003e (Photographer)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eThe Tucci Family brings wine pairings, updated recipes, gorgeous photography, and family memories to a new generation of Italian food lovers.\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eThere is some truth to the old adage, \"Most of the world eats to live, but Italians live to eat.\" \u003cp\u003e\u003c\/p\u003e What is it about a good Italian supper that feels like home, no matter where you're from? Heaping plates of steaming pasta . . . crisp fresh vegetables...simple hearty soups...sumptuous stuffed meats...all punctuated with luscious, warm confections. \u003cp\u003e\u003c\/p\u003e For acclaimed actor Stanley Tucci, teasing our taste buds in classic foodie films such as \u003ci\u003eBig Night \u003c\/i\u003eand \u003ci\u003eJulie \u0026amp; Julia \u003c\/i\u003ewas a logical progression from a childhood filled with innovative homemade Italian meals: decadent Venetian Seafood Salad; rich and gratifying Lasagna Made with Polenta and Gorgonzola Cheese; spicy Spaghetti with Tomato and Tuna; delicate Pork Tenderloin with Fennel and Rosemary; fruity Roast Duck with Fresh Figs; flavorful Baked Whole Fish in an Aromatic Salt Crust; savory Eggplant and Zucchini Casserole with Potatoes; buttery Plum and Polenta Cake; and yes, of course, the legendary Timpano. \u003cp\u003e\u003c\/p\u003e Featuring nearly 200 irresistible recipes, perfectly paired with delicious wines, \u003ci\u003eThe Tucci Cookbook \u003c\/i\u003eis brimming with robust flavors, beloved Italian traditions, mouthwatering photographs, and engaging, previously untold stories from the family's kitchen.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eStanley Tucci is an actor, writer, director, and producer. He has directed five films and appeared in over seventy films, countless television shows, and a dozen plays on and off Broadway. He has been nominated for an Academy Award, a Tony, and a spoken word Grammy; is a winner of two Golden Globes and six Emmys; and has received numerous other critical and professional awards and accolades. A lover of all things culinary, Stanley wrote and directed \u003ci\u003eBig Night\u003c\/i\u003e, the critically acclaimed movie about two brothers running a failing restaurant, starred in \u003ci\u003eJulie \u0026amp; Julia\u003c\/i\u003e, and is the host of three-time Emmy winning \u003ci\u003eSearching for Italy\u003c\/i\u003e. He is the author of \u003ci\u003eTaste: My Life Through Food\u003c\/i\u003e and two cookbooks, \u003ci\u003eThe Tucci Table\u003c\/i\u003e and \u003ci\u003eThe Tucci Cookbook\u003c\/i\u003e.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 400\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.2 x 9.2 x 7.6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 09, 2012\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":63048323531101,"sku":"9781451661255","price":50.19,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1025\/5558\/2813\/files\/bSk1Td8Qx9781451661255.webp?v=1786135669"},{"product_id":"from-crook-to-cook-platinum-recipes-from-the-boss-doggs-ki-platinum-recipes-from-tha-boss-doggs-kitchen-hardcover","title":"From Crook to Cook: Platinum Recipes from Tha Boss Dogg's Kitchen - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eSnoop Dogg\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003e#1 \u003ci\u003eNEW YORK TIMES \u003c\/i\u003eBESTSELLER - \u003c\/b\u003e\u003cb\u003eMore than 1.5 million copies sold!\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003eLooking for cookbooks with a little more personality? Welcome to tha Boss Dogg's Kitchen.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003cp\u003eThe first cookbook and recipe book from Tha Dogg, \u003ci\u003eFrom Crook to Cook: Platinum Recipes from Tha Boss Dogg's Kitchen\u003c\/i\u003e. You've seen Snoop Dogg work his culinary magic on VH1's Emmy-nominated \u003ci\u003eMartha and Snoop's Potluck Dinner Party\u003c\/i\u003e, and now Tha Dogg's up in your kitchen ... with his first cookbook. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eA great gift for any Snoop fan or food lover, this book delivers 50 recipes straight from Snoop's own collection: Snoop's cookbook features OG soul food cookbook staples like: \u003cul\u003e\n\u003cli\u003eBaked Mac \u0026amp; Cheese\u003c\/li\u003e\n\u003cli\u003eFried Bologna Sandwiches with Chips\u003c\/li\u003e\n\u003cli\u003eShrimp Po' Boy\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003ePlus new takes on classic weeknight faves like Soft Flour Tacos and Easy Orange Chicken. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eAnd it don't stop ... Snoop's giving a taste of the high life with remixes on upper echelon fare such as Lobster Thermidor and Filet Mignon. But we gotta keep it G with those favorite munchies too, ya know? From chewy Starbursts to those glorious Frito BBQ Twists, you should have an arsenal of snacks that'll satisfy. And of course, no party is complete without that Gin and Juice and other platinum ways to entertain. \u003cp\u003e\u003c\/p\u003e\u003cp\u003eCELEBRITY COOKBOOKS: If you're a fan of celebrity books and cookbooks such as \u003ci\u003eBob's Burgers\u003c\/i\u003e, \u003ci\u003eMagnolia Table Cookbook\u003c\/i\u003e, \u003ci\u003eMargaritaville\u003c\/i\u003e cookbook, \u003ci\u003eThug Kitchen\u003c\/i\u003e cookbook, or the Gilmore Girls \u003ci\u003eEat Like a Gilmore\u003c\/i\u003e, the Snoop Dogg cookbook has got you covered--complete with epic stories and behind-the-scenes photos that bring his masterpieces to life. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eSOUL FOOD DONE RIGHT: One thing for sure, two things for certain: A Dogg's Gotta Eat. And Tha Boss Dogg is gonna show you how. These recipes are Snoop's personal hits, straight outta his kitchen and never before shared.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eAn entertainment industry mogul, \u003cb\u003eSnoop Dogg\u003c\/b\u003e has reigned for nearly three decades as an unparalleled force, consistently raising the bar as a globally recognized innovator. Snoop is a multi-platinum rapper, singer, songwriter, actor, record producer, DJ, media personality, businessman, and icon. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eOver the course of his storied music career, Snoop has released 21 studio albums, sold more than 40 million albums worldwide, reached #1 countless times on Billboard charts internationally, and received 20 Grammy Award nominations.\u003cp\u003eSnoop has long been involved in many endeavors, including tech, entertainment, lifestyle, global consumer brands, and cannabis industries.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 192\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.9 x 9.1 x 7.7 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 23, 2018\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":63048692760925,"sku":"9781452179612","price":33.94,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1025\/5558\/2813\/files\/Z_ZG2Co1ac9781452179612.webp?v=1786135721"},{"product_id":"betty-crockers-picture-cookbook-facsimile-edition-hardcover","title":"Betty Crocker's Picture Cookbook, Facsimile Edition - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eBetty Crocker\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eIt's the book that started it all, the well-loved edition that first bought Betty Crocker cookbooks into American homes and hearts. Published in 1950, this ground-breaking title made cooking easy, it made cooking appealing, and best of all, it made cooking fun. Packed full of practical tips, useful hints, and lavish color photography, this was the book that shaped cooking for generations, the book that people remember. Every recipe you -- or your mother -- ever wanted is here, from pigs in blankets, to Emergency Steak to Chicken Tomato Aspic. Enjoy the clever ideas throughout -- twelve months of birthday cake ideas, showing how to decorate a cake to match each month's gem stone, pointers to make setting up a kitchen easy, or hints to make housework more pleasant. Feel a part of history when making Home Front Macaroni, developed during WW II rationing to stretch meat. Get into the spirit of fun with a Betty Crocker \"Cookie Shine\" or cookie baking party. People who grew up with this book will want it for the memories; those who are new to the book will want it for its charm and its intelligent approach to cooking. It's a perfect keepsake and a great gift.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 416\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 2.3 x 10 x 9.2 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e November 09, 1998\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":63048920727901,"sku":"9780028627717","price":44.78,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1025\/5558\/2813\/files\/tmfzmV5d-s9780028627717.webp?v=1781176020"},{"product_id":"comfort-food-the-cowboy-way-backyard-favorites-country-classics-and-stories-from-a-ranch-cook-hardcover","title":"Comfort Food the Cowboy Way: Backyard Favorites, Country Classics, and Stories from a Ranch Cook - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eKent Rollins\u003c\/b\u003e (Author), \u003cb\u003eShannon Rollins\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eThe stars of the YouTube channel \u003ci\u003eCowboy Kent Rollins \u003c\/i\u003eand the authors of the hit cookbook \u003ci\u003eA Taste of Cowboy\u003c\/i\u003e, Kent and Shannon Rollins, \u003ci\u003e \u003c\/i\u003eshare more than 125 hearty recipes of comfort food for the family, with true chuck wagon stories.\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003eWhile real-life cowboy Kent Rollins and his wife Shannon sure have a busy life on the range, slinging hash, beating Bobby Flay on Food Network, and running their YouTube channel, \u003ci\u003eCowboy Kent Rollins\u003c\/i\u003e, they never forget to take a moment to break bread and share around the dinner table. Kent and Shannon's wisdom, warm generosity, and life-brightening humor are interwoven throughout \u003ci\u003eComfort Food the Cowboy Way\u003c\/i\u003e, with stories and cowboy history, including tales from life on the range, growing up in a rural family, and the interesting characters they've met on the trail.\u003c\/p\u003e\u003cp\u003eThe recipes included are equal parts hearty and scrumptious, from their classic Southern cooking and Western favorites to the more spice-forward Mexican-style dishes. There's also backyard grilling and smoking, one-pot meals, and tips to add cowboy twists and authentic punched-up seasoning to all your cooking--and of course, all the recipes qualify as true comfort food the cowboy way, are easy-to-follow family recipes meant to be served up family style. With chapters spanning breakfast to dinner, plus grilling, desserts, and cowboy classics, this complete course of cowboy cooking is a must have for anyone wanting to slow down and enjoy a great meal, with even better company.\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eFrench Toast Casserole\u003c\/li\u003e\n\u003cli\u003eFried Macaroni and Cheese\u003c\/li\u003e\n\u003cli\u003eRed Eye Gravy and Ham\u003c\/li\u003e\n\u003cli\u003eGrilled Steak and Chicken Quesadillas\u003c\/li\u003e\n\u003cli\u003eHearty Beef Stew\u003c\/li\u003e\n\u003cli\u003eSmoked Queso Dip\u003c\/li\u003e\n\u003cli\u003eSeafood Gumbo with Green Chile Wine\u003c\/li\u003e\n\u003cli\u003eBeer Can Chicken\u003c\/li\u003e\n\u003cli\u003ePineapple Upside Down Cake\u003c\/li\u003e\n\u003cli\u003eChurros with Homemade Caramel Sauce\u003c\/li\u003e\n\u003c\/ul\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 272\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.89 x 10.25 x 8.09 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e March 28, 2023\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":63048920858973,"sku":"9780358712794","price":44.79,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1025\/5558\/2813\/files\/Mst7iNuAR19780358712794.webp?v=1781209261"},{"product_id":"mastering-the-art-of-french-cooking-volume-i-50th-anniversary-edition-a-cookbook-hardcover","title":"Mastering the Art of French Cooking, Volume I: 50th Anniversary Edition: A Cookbook - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eJulia Child\u003c\/b\u003e (Author), \u003cb\u003eLouisette Bertholle\u003c\/b\u003e (Author), \u003cb\u003eSimone Beck\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003e\u003ci\u003eNEW YORK TIMES\u003c\/i\u003e BESTSELLER - The definitive cookbook on French cuisine for American readers: \"What a cookbook should be: packed with sumptuous recipes, detailed instructions, and precise line drawings. Some of the instructions look daunting, but as Child herself says in the introduction, 'If you can read, you can cook.'\" --\u003ci\u003eEntertainment Weekly\u003cbr\u003e\u003c\/i\u003e \u003cbr\u003e\"I only wish that I had written it myself.\" --James Beard\u003cbr\u003e \u003c\/b\u003e \u003cbr\u003e Featuring 524 delicious recipes and over 100 instructive illustrations to guide readers every step of the way, \u003ci\u003eMastering the Art of French Cooking\u003c\/i\u003e offers something for everyone, from seasoned experts to beginners who love good food and long to reproduce the savory delights of French cuisine. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eJulia Child, Simone Beck, and Louisette Bertholle break down the classic foods of France into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of dishes--from historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. Throughout, the focus is on key recipes that form the backbone of French cookery and lend themselves to an infinite number of elaborations--bound to increase anyone's culinary repertoire. \u003cp\u003e\u003c\/p\u003e\"Julia has slowly but surely altered our way of thinking about food. She has taken the fear out of the term 'haute cuisine.' She has increased gastronomic awareness a thousandfold by stressing the importance of good foundation and technique, and she has elevated our consciousness to the refined pleasures of dining.\" --Thomas Keller, The French Laundry\u003ch3\u003eFront Jacket\u003c\/h3\u003e\u003cp\u003eAnyone can cook in the French manner anywhere, wrote Mesdames Beck, Bertholle, and Child, \"with the right instruction.\" And here is the book that, for forty years, has been teaching Americans how. \u003cbr\u003e\"Mastering the Art of French Cooking is for both seasoned cooks and beginners who love good food and long to reproduce at home the savory delights of the classic cuisine, from the historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. This beautiful book, with more than one hundred instructive illustrations, is revolutionary in its approach because: \u003cbr\u003e- It leads the cook infallibly from the buying and handling of raw ingredients, through each essential step of a recipe, to the final creation of a delicate confection.\u003cbr\u003e- It breaks down the classic cuisine into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of recipes; the focus is on key recipes that form the backbone of French cookery and lend themselves to an infinite number of elaborations--bound to increase anyone's culinary repertoire.\u003cbr\u003e- It adapts classical techniques, wherever possible, to modern American conveniences.\u003cbr\u003e- It shows Americans how to buy products, from any supermarket in the U.S.A., that reproduce the exact taste and texture of the French ingredients: equivalent meat cuts, for example; the right beans for a cassoulet; the appropriate fish and shellfish for a bouillabaisse.\u003cbr\u003e- It offers suggestions for just the right accompaniment to each dish, including proper wines. \u003cbr\u003eSince there has never been a book as instructive and as workable as \"Mastering the Art of French Cooking, the techniques learned here can beapplied to recipes in all other French cookbooks, making them infinitely more usable. In compiling the secrets of famous cordons bleus, the authors have produced a magnificent volume that is sure to find the place of honor in every kitchen in America.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eJULIA CHILD, a native of California and a Smith College graduate; Simone (\"Simca\") Beck, French-born and -educated; and Louisette Bertholle, half French and half American, educated in both countries, represented an even blending of the two backgrounds and were singularly equipped to write about French cooking for Americans. Child studied at Paris's famous \u003ci\u003eCordon Bleu\u003c\/i\u003e, and all three authors worked under various distinguished French chefs. In 1951 they started their own cooking school in Paris, \u003ci\u003eL'Ecole des Trois Gourmandes\u003c\/i\u003e, at the same time that \u003ci\u003eMastering the Art of French Cooking\u003c\/i\u003e was taking shape. After that, Simone Beck published two cookbooks, \u003ci\u003eSimca's Cuisine\u003c\/i\u003e in 1972 and\u003ci\u003e New Menus from Simca's Cuisine\u003c\/i\u003e in 1979, and she continued to teach cooking in France until her death in 1991. Louisette Bertholle also had several cookery books published. In 1963, Boston's WGBH launched \u003ci\u003eThe French Chef\u003c\/i\u003e television series, which made Julia Child a national celebrity, earning her the Peabody Award in 1965 and an Emmy in 1966. Several public television shows and numerous cookbooks followed. She died in 2004.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 752\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.7 x 10.1 x 7.2 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 16, 2001\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":63048921022813,"sku":"9780375413407","price":55.59,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1025\/5558\/2813\/files\/fO5LEhjR2P9780375413407.webp?v=1781209498"},{"product_id":"salt-fat-acid-heat-mastering-the-elements-of-good-cooking-hardcover","title":"Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eSamin Nosrat\u003c\/b\u003e (Author), \u003cb\u003eWendy Macnaughton\u003c\/b\u003e (Illustrator)\u003c\/p\u003e\u003cp\u003e\u003cb\u003e\"\u003ci\u003eSalt, Fat, Acid, Heat\u003c\/i\u003e will make you a better cook\" (\u003ci\u003eBon Apetit\u003c\/i\u003e). \u003c\/b\u003e\u003cb\u003eMillions of readers and cooks of all levels have radically transformed their skillset thanks to this indispensable cookbook from the chef NPR called \"the next Julia Child.\"\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e \u003cb\u003eTransform how you prep, cook, and think about food with this visionary master class in cooking by Samin Nosrat that distills decades of professional experience into just four simple elements--from the woman declared \"America's next great cooking teacher\" by Alice Waters.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e \u003cb\u003eFeaturing more than 100 recipes from Samin and more than 150 illustrations from acclaimed illustrator Wendy MacNaughton! More than 1 million copies sold! Winner of the James Beard Award and IACP Cookbook Award! Perennial \u003ci\u003eNew York Times\u003c\/i\u003e bestseller! Inspiration for the popular Netflix series!\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eIn the tradition of \u003ci\u003eThe Joy of Cooking\u003c\/i\u003e and \u003ci\u003eHow to Cook Everything\u003c\/i\u003e comes \u003ci\u003eSalt, Fat, Acid, Heat\u003c\/i\u003e, an ambitious new approach to cooking. Chef and writer Samin Nosrat has taught everyone from professional chefs to middle school kids to author Michael Pollan to cook using her revolutionary, yet simple, philosophy. Master the use of just four elements--\u003cb\u003eSalt\u003c\/b\u003e, which enhances flavor; \u003cb\u003eFat\u003c\/b\u003e, which delivers flavor and generates texture; \u003cb\u003eAcid\u003c\/b\u003e, which balances flavor; and \u003cb\u003eHeat\u003c\/b\u003e, which ultimately determines the texture of food--and anything you cook will be delicious. By explaining the hows and whys of good cooking, \u003ci\u003eSalt, Fat, Acid, Heat\u003c\/i\u003e will teach and inspire a new generation of cooks how to confidently make better decisions in the kitchen and cook delicious meals with any ingredients, anywhere, at any time. \u003cp\u003e\u003c\/p\u003e Echoing Samin's own journey from culinary novice to award-winning chef, \u003ci\u003eSalt, Fat Acid, Heat\u003c\/i\u003e immediately bridges the gap between home and professional kitchens. With charming narrative, illustrated walkthroughs, and a lighthearted approach to kitchen science, Samin demystifies the four elements of good cooking for everyone. Refer to the canon of 100 essential recipes--and dozens of variations--to put the lessons into practice and make bright, balanced vinaigrettes, perfectly caramelized roast vegetables, tender braised meats, and light, flaky pastry doughs. \u003cp\u003e\u003c\/p\u003e Destined to be a classic, \u003ci\u003eSalt, Fat, Acid, Heat\u003c\/i\u003e just might be the last cookbook you'll ever need. \u003cp\u003e\u003c\/p\u003e With a foreword by Michael Pollan. \u003cp\u003e\u003c\/p\u003e \u003cb\u003e*Named one of the Best Books of the Year by: NPR, \u003ci\u003eBuzzFeed, The Washington Post, Chicago Tribune, Rachael Ray Every Day, San Francisco Chronicle, \u003c\/i\u003eElle.com, \u003ci\u003e Glamour, Eater, Newsday, The Seattle Times, Tampa Bay Times, Tasting Table, Publishers Weekly\u003c\/i\u003e, and more!*\u003c\/b\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eSamin Nosrat is a writer, teacher, and chef. Called \"a go-to resource for matching the correct techniques with the best ingredients\" by \u003ci\u003eThe New York\u003c\/i\u003e \u003ci\u003eTimes\u003c\/i\u003e, and \"the next Julia Child\" by NPR's \u003ci\u003eAll Things Considered\u003c\/i\u003e, she's been cooking professionally since 2000, when she first stumbled into the kitchen at Chez Panisse restaurant. She lives, cooks, surfs, and gardens in Berkeley, California. \u003ci\u003eSalt, Fat, Acid, Heat \u003c\/i\u003eis her first book. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eWendy MacNaughton is a \u003ci\u003eNew York Times\u003c\/i\u003e bestselling illustrator and graphic journalist whose books include \u003ci\u003eMeanwhile in San Francisco\u003c\/i\u003e (Chronicle), \u003ci\u003ePen \u0026amp; Ink\u003c\/i\u003e (Bloomsbury). \u003ci\u003eThe Gutsy Girl\u003c\/i\u003e (Bloomsbury), and \u003ci\u003eThe Essential Scratch and Sniff Guide to Becoming a Wine Expert\u003c\/i\u003e (Houghton Mifflin Harcourt). Her work appears in publications like \u003ci\u003eThe New York Times, Lucky Peach\u003c\/i\u003e, \u003ci\u003eBon Appétit, AFAR Magazine\u003c\/i\u003e, and elsewhere. She is the back page columnist for \u003ci\u003eThe\u003c\/i\u003e \u003ci\u003eCalifornia Sunday Magazine\u003c\/i\u003e.\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 480\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.4 x 9.1 x 7.7 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e April 25, 2017\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":63049164751197,"sku":"9781476753836","price":50.19,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1025\/5558\/2813\/files\/ILTzIesEq-9781476753836.webp?v=1786136062"},{"product_id":"the-everything-gluten-free-dairy-free-cookbook-300-simple-and-satisfying-recipes-without-gluten-or-dairy-paperback","title":"The Everything Gluten-Free \u0026 Dairy-Free Cookbook: 300 Simple and Satisfying Recipes Without Gluten or Dairy - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eAudrey Roberts\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003e\"It's a must-have kitchen staple that's filled with family favorites.\" --BBC \u003ci\u003eGood Food\u003c\/i\u003e\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003e300 gluten- and dairy-free recipes from popular food blogger Audrey Roberts to reset your eating habits to live a healthier life. \u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eMillions of people now suffer from celiac disease and food sensitivity. But switching to a diet without gluten or dairy not only benefits those with gluten sensitivity or lactose intolerance, but benefits anyone who needs more energy, wants to lose weight, or simply craves a much healthier lifestyle. And now cooking without them is simple! You no longer need to give up the foods you love because with easy substitutions, some creative cooking, and the recipes in this book, you will still enjoy all your favorite foods. \u003cp\u003e\u003c\/p\u003e \u003ci\u003eThe Everything Gluten-Free \u0026amp; Dairy-Free Cookbook\u003c\/i\u003e includes 300 gluten- and dairy-free recipes that your whole family will enjoy--from eggs benedict casserole to coconut cream pie. These easy and delicious recipes make it painless to start living a healthier life and feel better. \u003cp\u003e\u003c\/p\u003e Audrey Roberts, founder of the popular food blog \u003ci\u003eMama Knows Gluten Free, \u003c\/i\u003e teaches you how to make the most satisfying recipes from breakfast to dinner and snacks in between meals. \u003ci\u003eThe Everything Gluten-Free \u0026amp; Dairy-Free Cookbook \u003c\/i\u003emakes it easy to meet your family's dietary needs while keeping them happy and healthy.\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 320\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.9 x 8.9 x 7.8 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 29, 2019\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":63051197415773,"sku":"9781507211281","price":27.5,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1025\/5558\/2813\/files\/hoBbXjBDMe9781507211281.webp?v=1786136910"},{"product_id":"crockpot-dump-meals-the-ultimate-cookbook-for-busy-people-paperback","title":"Crockpot Dump Meals: The Ultimate Cookbook For Busy People - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eDebbie Butler\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eImagine if you could save hours after hours in the kitchen preparing meals for your family... Well, you don't have to imagine that anymore. With the 23 recipes you're about to gain access to in the Crockpot Dump Meals, you can simply dump a few ingredients in just one pot, relax and your dinner will be ready in a few hours time... without any additional supervision and effort. And now with the extra time gained, you will have so much time on your hands that life would be so much easier to manage. Inside this book, you will find: -Fast and fun recipes for everything from soups and stews to irresistible desserts for every occasion that will keep your guests on their toes -Recipes using Mexican ingredients so rich in flavor that will tantalize your taste buds  -Simple recipes that requires little to NO precooking and save A LOT of time -Organized and easy to read recipes and have a fuss free time cooking in the kitchen -How to pick the perfect crock pot and NEVER have to live with the regret of buying the wrong one And much, much more  You are just minutes away from finally having that extra time to wind down and relax on the couch from the day's work than having to spend irreplaceable time in the kitchen. Grab Your Copy of Crock Pot Dump Meals and Get Started Straight Away\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 32\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.08 x 9.02 x 5.98 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e December 19, 2015\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":63051197514077,"sku":"9781522824770","price":21.55,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1025\/5558\/2813\/files\/UDd0akFabzV2SVVGVHpIWW5ZaklxQT09.webp?v=1767812193"},{"product_id":"fun-with-pickling-learn-the-pickling-process-with-pickling-guide-with-over-100-pickling-recipes-pickling-vegetables-has-never-been-easi-paperback","title":"Fun with Pickling: Learn the Pickling Process with Pickling Guide with over 100 Pickling recipes, Pickling Vegetables has never been easi - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eDaniel Isaccs\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eFun with Pickling: The Ultimate Step-by-Step Guide to Pickling, Pickling Vegetables, Pickling Recipes learn how to Pickle then make delicious pickling recipes with this pickling cookbook.\u003cb\u003eLearn Today With This Easy Step-By-Step Guide \u003c\/b\u003e \u003cb\u003eDo you want a guide on Pickling that not only gives you all of the information but also Pickling recipes? \u003c\/b\u003e \u003cb\u003eDo you want to learn about the Pickling in a style and approach that is suitable for you?\u003c\/b\u003eThis book not only provides information on pickling but also over 100 pickling recipes that you need. Are you ready to Pickle and then inpress your friends and familyIf so, Fun with Pickling: by Daniel Isaccs is \u003ci\u003e THE\u003c\/i\u003e book for you  It covers the most essential information and many recipes to get started.\u003cb\u003eWhat Separates This Book From The Rest?\u003c\/b\u003eWhat separates this book from the rest? The unique way in which you will learn the information and an actionable Pickling Process. Many books leave you more confused than before you picked them up, not this book, it's clear concise and implementable. With Recipes to get you started.We make it our goal to write this book in plain easy to understand English that anyone can understand. Gone are the days of highly technical language. This allows you to quickly implement your Pickling Process.\u003cb\u003eYou Will Learn The Following: \u003c\/b\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eWhat is Pickling\u003c\/li\u003e\n\u003cli\u003eHistory of Pickling\u003c\/li\u003e\n\u003cli\u003eHealth Benefits of Pickling\u003c\/li\u003e\n\u003cli\u003eWhat you need to start pickling\u003c\/li\u003e\n\u003cli\u003eHow to Pickly \u003c\/li\u003e\n\u003cli\u003ePickling vs Fermenting\u003c\/li\u003e\n\u003cli\u003ePickling Recipes\u003c\/li\u003e\n\u003cli\u003eFermented Recipes\u003c\/li\u003e\n\u003cli\u003eKimchi Recipes\u003c\/li\u003e\n\u003cli\u003eAnd much more \u003c\/li\u003e\n\u003c\/ul\u003eWhether you just want to learn more about the Pickling or already understand it and want extra help Pickling, this book is for you.So don't delay it any longer. Take this opportunity and invest in your self by buying this guide now.You will be shocked by how fast you can Start Pickling and how delicious these recipes are  \u003cb\u003eDon't Delay And Scroll Up To Buy With 1 Click\u003c\/b\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 210\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.44 x 9.02 x 5.98 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e June 19, 2017\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":63052108988765,"sku":"9781548212223","price":21.55,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1025\/5558\/2813\/files\/RVgvbXIwNHpKblJ5R1lLeU5iQVdzUT09.webp?v=1767823012"},{"product_id":"fix-it-and-forget-it-revised-and-updated-700-great-slow-cooker-recipes-paperback","title":"Fix-It and Forget-It Revised and Updated: 700 Great Slow Cooker Recipes - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003ePhyllis Good\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eA \u003ci\u003eNew York Times\u003c\/i\u003e Best Seller!\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eThe book has already sold more than 5 million copies, so we didn't want to spoil it! We have only added a few enhancements to this original cookbook in the wildly claimed Fix-It and Forget-It cookbook series: \u003cp\u003e\u003c\/p\u003e1. Brand New: 100 new recipes for slow cookers. \u003cp\u003e\u003c\/p\u003e2. Brand New: \"Prep Time,\" \"Cooking Time,\" and \"Ideal Slow-Cooker Size\" are included for each recipe. \u003cp\u003e\u003c\/p\u003e3. Brand New: 4 pages of basic and very helpful \"Extra Information\" \u003cp\u003e\u003c\/p\u003e\"Substitute Ingredients for When You're in a Pinch\"\u003cbr\u003e\"Equivalent Measurements\"\u003cbr\u003e\"Kitchen Tools and Equipment You May Have Overlooked\"\u003cbr\u003e\"Assumptions about Ingredients in Fix-It and Forget-It Cookbook, Revised and Updated\"\u003cbr\u003e4. Brand New: 1 page of \"Tips for Using Your Slow Cooker: a Friendly, Year-Round Appliance.\" \u003cp\u003e\u003c\/p\u003e5. Brand New: Additional tips and tricks for making the most of your slow cooker, spread throughout the book. \u003cp\u003e\u003c\/p\u003e6. Brand New: A second color--a rich purple--for recipe titles, contributors' names and addresses, the words \"Tip\" and \"Variation,\" and the numbered instruction steps. \u003cp\u003e\u003c\/p\u003e7. Brand New: The drawings on the opening pages of chapters and the spot illustrations throughout. \u003cp\u003e\u003c\/p\u003e8. Brand New: 1 page of tip-in color, right inside the front cover. \u003cp\u003e\u003c\/p\u003e9. Brand New: 2 pages of review excerpts to position the original book's success, immediately following the tip-in page of color. \u003cp\u003e\u003c\/p\u003e10. Revised: An improved Index! \u003cp\u003e\u003c\/p\u003e11. Revised: A personal Introduction to the book by author Phyllis Pellman Good. \u003cp\u003e\u003c\/p\u003e12. Revised: Good's personal comments and voice throughout the recipes. \u003cp\u003e\u003c\/p\u003eWe've learned a lot since the original Fix-It and Forget-It Cookbook first quietly appeared. Now you can benefit with this new edition of the beloved favorite! Fix-It and Forget-It Cookbook REVISED and UPDATED \u003cp\u003e\u003c\/p\u003eSkyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We've been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cbr\u003e Phyllis Pellman Good is a New York Times bestselling author whose books have sold more than 11 million copies. Good is the author of the nationally acclaimed Fix-It and Forget-It slow-cooker cookbooks, several of which have appeared on the New York Times bestseller list, as well as the bestseller lists of USA Today, Publishers Weekly, and Book Sense. The series includes eight titles. The most recent are Fix-It and Forget-It Pink Cookbook, to benefit the Avon Foundation and Fix-It and Forget-It Diabetic Cookbook, Revised and Updated, with the American Diabetes Association. Good is also the author of the Fix-It and Enjoy-It series, a \"cousin\" series to the phenomenally successful Fix-It and Forget-It Cookbooks. Phyllis Pellman Good is Executive Editor at Good Books. (Good Books has published hundreds of titles by more than 135 authors.) She received her B.A. and M.A. in English from New York University. She and her husband, Merle, are the parents of two young-adult daughters. For a complete listing of books by Phyllis Pellman Good, as well as excerpts and reviews, visit www.Fix-ItandForget-It.com or www.GoodBooks.com.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 284\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.8 x 9.1 x 6.9 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e April 03, 2012\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":63052243468637,"sku":"9781561486854","price":28.58,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1025\/5558\/2813\/files\/vmc7mMI0y39781561486854.webp?v=1786137836"},{"product_id":"the-noma-guide-to-fermentation-including-koji-kombuchas-shoyus-misos-vinegars-garums-lacto-ferments-and-black-fruits-and-vegetables-hardcover","title":"The Noma Guide to Fermentation: Including Koji, Kombuchas, Shoyus, Misos, Vinegars, Garums, Lacto-Ferments, and Black Fruits and Vegetables - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eRené Redzepi\u003c\/b\u003e (Author), \u003cb\u003eDavid Zilber\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003e\u003ci\u003eNew York Times\u003c\/i\u003e Bestseller\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003eNamed one of the Best Cookbooks of the Year by the \u003ci\u003eChicago Tribune, New York Times, Boston Globe, San Francisco Chronicle, Atlanta Journal-Constitution, Houston Chronicle, Esquire, GQ, Eater\u003c\/i\u003e, and more\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003eNamed one of the Best Cookbooks to Give as Gifts by \u003ci\u003eFood \u0026amp; Wine, Bon App tit, Esquire, Field \u0026amp; Stream, New York Magazine's The Strategist, The Daily Beast, Eater, Vogue, Business Insider, GQ, Epicurious\u003c\/i\u003e, and more\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003e\"An indispensable manual for home cooks and pro chefs.\" --\u003ci\u003eWired\u003c\/i\u003e\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eAt Noma--four times named the world's best restaurant--every dish includes some form of fermentation, whether it's a bright hit of vinegar, a deeply savory miso, an electrifying drop of garum, or the sweet intensity of black garlic. Fermentation is one of the foundations behind Noma's extraordinary flavor profiles. \u003cp\u003e\u003c\/p\u003e Now Ren  Redzepi, chef and co-owner of Noma, and David Zilber, the chef who runs the restaurant's acclaimed fermentation lab, share never-before-revealed techniques to creating Noma's extensive pantry of ferments. And they do so with a book conceived specifically to share their knowledge and techniques with home cooks. With more than 500 step-by-step photographs and illustrations, and with every recipe approachably written and meticulously tested, \u003ci\u003eThe Noma Guide to Fermentation\u003c\/i\u003e takes readers far beyond the typical kimchi and sauerkraut to include koji, kombuchas, shoyus, misos, lacto-ferments, vinegars, garums, and black fruits and vegetables. And--perhaps even more important--it shows how to use these game-changing pantry ingredients in more than 100 original recipes. \u003cp\u003e\u003c\/p\u003e Fermentation is already building as the most significant new direction in food (and health). With \u003ci\u003eThe Noma Guide to Fermentation\u003c\/i\u003e, it's about to be taken to a whole new level.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eRené Redzepi\u003c\/b\u003e is the chef and co-owner of Noma in Copenhagen, four times recognized as the world's best by the World's 50 Best Restaurants. Redzepi has twice appeared on the cover of \u003ci\u003eTime\u003c\/i\u003e magazine (and been named one of \u003ci\u003eTime'\u003c\/i\u003es 100 Most Influential People in the World); been featured in publications from the \u003ci\u003eNew York Times\u003c\/i\u003e to \u003ci\u003eWired\u003c\/i\u003e; and been profiled in two feature-length documentaries and countless national and international media outlets. His first book, \u003ci\u003eNoma: Time and Place in Nordic Cuisine\u003c\/i\u003e, was an IACP and James Beard Award winner. He is also the author of \u003ci\u003eA Work in Progress\u003c\/i\u003e. He lives with his wife, Nadine Levy Redzepi, and their three children. Find him on Instagram @reneredzepinoma and @nomacph. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003eDavid Zilber\u003c\/b\u003e is a chef and photographer who hails from Toronto, Canada. He has cooked from coast to coast across North America, most notably as a sous-chef at Hawksworth Restaurant in Vancouver. He has worked at Noma since 2014 and has served as director of its fermentation lab since 2016. He enjoys Jamaican patties and quantum physics. Find him on Instagram @david_zilber.\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 456\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.6 x 10.1 x 7.8 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 16, 2018\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":63052304777565,"sku":"9781579657185","price":55.59,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1025\/5558\/2813\/files\/QlhMdzdMd2FCclI5MnZkWmV6WTBNdz09.webp?v=1767830208"},{"product_id":"the-french-laundry-cookbook-hardcover","title":"The French Laundry Cookbook - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eSusie Heller\u003c\/b\u003e (Contribution by), \u003cb\u003eThomas Keller\u003c\/b\u003e (Author), \u003cb\u003eDeborah Jones\u003c\/b\u003e (Photographer)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eIACP Award Winner\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e 2019 marks the 25th anniversary of the acclaimed French Laundry restaurant in the Napa Valley--\"the most exciting place to eat in the United States\" (\u003ci\u003eThe New York Times\u003c\/i\u003e). The most transformative cookbook of the century celebrates this milestone by showcasing the genius of chef\/proprietor Thomas Keller himself. Keller is a wizard, a purist, a man obsessed with getting it right. And this, his first cookbook, is every bit as satisfying as a French Laundry meal itself: a series of small, impeccable, highly refined, intensely focused courses. \u003cp\u003e\u003c\/p\u003e Most dazzling is how simple Keller's methods are: squeegeeing the moisture from the skin on fish so it sautées beautifully; poaching eggs in a deep pot of water for perfect shape; the initial steeping in the shell that makes cooking raw lobster out of the shell a cinch; using vinegar as a flavor enhancer; the repeated washing of bones for stock for the cleanest, clearest tastes. \u003cp\u003e\u003c\/p\u003e From innovative soup techniques, to the proper way to cook green vegetables, to secrets of great fish cookery, to the creation of breathtaking desserts; from beurre monté to foie gras au torchon, to a wild and thoroughly unexpected take on coffee and doughnuts, \u003ci\u003eThe French Laundry Cookbook\u003c\/i\u003e captures, through recipes, essays, profiles, and extraordinary photography, one of America's great restaurants, its great chef, and the food that makes both unique. \u003cp\u003e\u003c\/p\u003e One hundred and fifty superlative recipes are exact recipes from the French Laundry kitchen--no shortcuts have been taken, no critical steps ignored, all have been thoroughly tested in home kitchens. If you can't get to the French Laundry, you can now re-create at home the very experience \u003ci\u003eWine Spectator\u003c\/i\u003e described as \"as close to dining perfection as it gets.\" \u003cbr\u003e\u003ch3\u003eFront Jacket\u003c\/h3\u003e\u003cp\u003eThomas Keller, chef\/proprieter of the French Laundry in the Napa Valley--\"the most exciting place to eat in the United States,\" wrote Ruth Reichl in The New York Times--is a wizard, a purist, a man obsessed with getting it right. And this, his first cookbook, is every bit as satisfying as a French Laundry meal itself: a series of small, impeccable, highly refined, intensely focused courses. \u003cbr\u003e Most dazzling is how simple Keller's methods are: squeegeeing the moisture from the skin on fish so it sautes beautifully; poaching eggs in a deep pot of water for perfect shape; the initial steeping in the shell that makes cooking raw lobster out of the shell a cinch; using vinegar as a flavor enhancer; the repeated washing of bones for stock for the cleanest, clearest tastes. \u003cbr\u003e From innovative soup techniques, to the proper way to cook green vegetables, to secrets of great fish cookery, to the creation of breathtaking desserts; from beurre monte to foie gras au torchon, to a wild and thoroughly unexpected take on coffee and doughnuts, \"The French Laundry Cookbook\" captures, through recipes, essays, profiles, and extraordinary photography, one of America's great restaurants, its great chef, and the food that makes both unique. \u003cbr\u003e One hundred and fifty superlative recipes are exact recipes from the French Laundry kitchen--no shortcuts have been taken, no critical steps ignored, all have been thoroughly tested in home kitchens. If you can't get to the French Laundry, you can now re-create at home the very experience \"Wine Spectator\" described as \"as close to dining perfection as it gets.\"\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eSusie Heller, executive producer of PBS's \u003ci\u003eChef Story\u003c\/i\u003e, has produced award-winning television cooking series and co-authored numerous award-winning books, among them \u003ci\u003eThe French Laundry Cookbook\u003c\/i\u003e by Thomas Keller and \u003ci\u003eBouchon\u003c\/i\u003e by Thomas Keller and Jeffrey Cerciello. She lives in Napa, California. \u003cbr\u003e\u003cb\u003eThomas Keller \u003c\/b\u003eis the author of \u003ci\u003eThe French Laundry Cookbook\u003c\/i\u003e, \u003ci\u003eBouchon\u003c\/i\u003e, \u003ci\u003eUnder Pressure\u003c\/i\u003e, \u003ci\u003eAd Hoc at Home\u003c\/i\u003e, and \u003ci\u003eBouchon Bakery\u003c\/i\u003e. He is the first and only American chef to have two Michelin Guide three-star-rated restaurants, The French Laundry and per se, both of which continue to rank among the best restaurants in America and the world. In 2011 he was designated a Chevalier of the French Legion of Honor, the first American male chef to be so honored. In 2017, as part of the Ment'or Foundation--established with chefs Jérôme Bocuse and Daniel Boulud--Keller led Team USA to win gold at the Bocuse d'Or competition in Lyon, France, for the first time ever. \u003cbr\u003eDeborah Jones's recent honors include Best Photography in a Cookbook from the James Beard Foundation for her work in \u003ci\u003eBouchon\u003c\/i\u003e. A frequent contributor to national magazines, she conducts a parallel commercial career from her San Francisco studio.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 336\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.1 x 11.2 x 11.3 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e November 01, 1999\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eAward:\u003c\/strong\u003e James Beard Foundation Book Awards (2000)\u003c\/div\u003e\n                \u003cdiv\u003e\n\u003cstrong\u003eAward:\u003c\/strong\u003e James Beard Foundation Book Awards (2000)\u003c\/div\u003e\n                \u003cdiv\u003e\n\u003cstrong\u003eAward:\u003c\/strong\u003e IACP Crystal Whisk Award (2000)\u003c\/div\u003e\n                ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":63052305269085,"sku":"9781579651268","price":71.79,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1025\/5558\/2813\/files\/SkxlQXlRSFU5TklYQi9URWtUWVpKdz09.webp?v=1767830209"},{"product_id":"ottolenghi-simple-a-cookbook-hardcover","title":"Ottolenghi Simple: A Cookbook - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eYotam Ottolenghi\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eJAMES BEARD AWARD FINALIST - The \u003ci\u003eNew York Times\u003c\/i\u003e bestselling collection of 130 easy, flavor-forward recipes from beloved chef Yotam Ottolenghi.\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e In \u003ci\u003eOttolenghi Simple\u003c\/i\u003e, powerhouse author and chef Yotam Ottolenghi presents 130 streamlined recipes packed with his signature Middle Eastern-inspired flavors, all simple in at least (and often more than) one way: made in 30 minutes or less, with 10 or fewer ingredients, in a single pot, using pantry staples, or prepared ahead of time for brilliantly, deliciously simple meals. Brunch gets a make-over with Braised Eggs with Leeks and Za'atar; Cauliflower, Pomegranate, and Pistachio Salad refreshes the side-dish rotation; Lamb and Feta Meatballs bring ease to the weeknight table; and every sweet tooth is sure to be satisfied by the spectacular Fig and Thyme Clafoutis. With more than 130 photographs, this is elemental Ottolenghi for everyone.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eYotam Ottolenghi\u003c\/b\u003e is a seven-time \u003ci\u003eNew York Times\u003c\/i\u003e best-selling cookbook author who contributes to the \u003ci\u003eNew York Times\u003c\/i\u003e Food section and has a weekly column in \u003ci\u003eThe Guardian\u003c\/i\u003e. His second book, \u003ci\u003eJerusalem\u003c\/i\u003e, written with Sami Tamimi, was awarded Cookbook of the Year by the International Association of Culinary Professionals and named Best International Cookbook by the James Beard Foundation. He lives in London, where he co-owns an eponymous group of restaurants and the fine-dining destinations Nopi and Rovi.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 320\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.3 x 10.7 x 7.9 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 16, 2018\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":63052890014045,"sku":"9781607749165","price":48.02,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1025\/5558\/2813\/files\/T2JLNENLR1RFYytQa3BjMS9BZm9IZz09.webp?v=1767841028"},{"product_id":"flour-water-salt-yeast-the-fundamentals-of-artisan-bread-and-pizza-a-cookbook-hardcover","title":"Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza [A Cookbook] - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eKen Forkish\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003e\u003ci\u003eNEW YORK TIMES \u003c\/i\u003eBESTSELLER - From Portland's most acclaimed and beloved baker comes this must-have baking guide, featuring recipes for world-class breads and pizzas and a variety of schedules suited for the home baker.\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eThere are few things more satisfying than biting into a freshly made, crispy-on-the-outside, soft-and-supple-on-the-inside slice of perfectly baked bread. For Portland-based baker Ken Forkish, well-made bread is more than just a pleasure--it is a passion that has led him to create some of the best and most critically lauded breads and pizzas in the country. \u003cp\u003e\u003c\/p\u003e In \u003ci\u003eFlour Water Salt Yeast\u003c\/i\u003e, Forkish translates his obsessively honed craft into scores of recipes for rustic boules and Neapolitan-style pizzas, all suited for the home baker. Forkish developed and tested all of the recipes in his home oven, and his impeccable formulas and clear instructions result in top-quality artisan breads and pizzas that stand up against those sold in the best bakeries anywhere. \u003cp\u003e\u003c\/p\u003e Whether you're a total beginner or a serious baker, \u003ci\u003eFlour Water Salt Yeas\u003c\/i\u003et has a recipe that suits your skill level and time constraints: Start with a straight dough and have fresh bread ready by supper time, or explore pre-ferments with a bread that uses biga or poolish. If you're ready to take your baking to the next level, follow Forkish's step-by-step guide to making a levain starter with only flour and water, and be amazed by the delicious complexity of your naturally leavened bread. Pizza lovers can experiment with a variety of doughs and sauces to create the perfect pie using either a pizza stone or a cast-iron skillet. \u003cp\u003e\u003c\/p\u003e\u003ci\u003e Flour Water Salt Yeast\u003c\/i\u003e is more than just a collection of recipes for amazing bread and pizza--it offers a complete baking education, with a thorough yet accessible explanation of the tools and techniques that set artisan bread apart. Featuring a tutorial on baker's percentages, advice for manipulating ingredients ratios to create custom doughs, tips for adapting bread baking schedules to fit your day-to-day life, and an entire chapter that demystifies the levain-making process, \u003ci\u003e Flour Water Salt Yeast\u003c\/i\u003e is an indispensable resource for bakers who want to make their daily bread exceptional bread.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eAfter a twenty-year career in the tech industry, \u003cb\u003eKen Forkish\u003c\/b\u003e decided to leave Silicon Valley and corporate America behind to become a baker. He moved to Portland, Oregon, and opened Ken's Artisan Bakery in 2001, followed by Ken's Artisan Pizza in 2006 and Trifecta Tavern in 2013. His first book, \u003ci\u003eFlour Water Salt Yeast\u003c\/i\u003e, won both a James Beard and IACP award.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 272\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1 x 9.9 x 8.3 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e September 18, 2012\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eAward:\u003c\/strong\u003e IACP Crystal Whisk Award (2013)\u003c\/div\u003e\n                \u003cdiv\u003e\n\u003cstrong\u003eAward:\u003c\/strong\u003e James Beard Foundation Book Awards (2013)\u003c\/div\u003e\n                ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":63052890276189,"sku":"9781607742739","price":48.02,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1025\/5558\/2813\/files\/a2o5M2tGY0h1MUdyT3FXbUxoUDdhdz09.webp?v=1767841029"},{"product_id":"savor-entertaining-with-charcuterie-cheese-spreads-and-more-hardcover","title":"Savor: Entertaining with Charcuterie, Cheese, Spreads and More! - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eKimberly Stevens\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cem\u003eSavor\u003c\/em\u003e celebrates the art and pleasure of beautiful charcuterie boards and platters--demystified and made simple!\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eServing boards possess an uncanny ability to mirror the mood of a host and transform a room's ambiance as friends and family gather around them to both eat and enjoy time together. This book lavishly details how to create memorable and delicious serving boards, no matter the season or the occasion.\u003c\/p\u003e\u003cp\u003eInside \u003cem\u003eSavor\u003c\/em\u003e, you'll find: \u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eExpert Advice and Recipes from Murray's Cheese, Publican Market, The Cheese Store of Beverly Hills, Lady \u0026amp; Larder, Mike's Hot Honey, Blake Hill Preserves, Esters Wine Shop \u0026amp; Bar, and Vermont Creamery\u003c\/li\u003e\n\u003cli\u003ePractical \u0026amp; Delicious Guides on how to pair cheeses, meats, condiments, and an array of other ingredients that can be used on serving boards. 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