{"title":"$45","description":"","products":[{"product_id":"dishoom-the-first-ever-cookbook-from-the-much-loved-indian-restaurant","title":"Dishoom: The First Ever Cookbook from the Much-Loved Indian Restaurant","description":"\n\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003eDishoom serves a much-loved menu of Bombay comfort food and award-winning drinks in beautiful restaurants that each have a unique story. The first Dishoom opened in Covent Garden in 2010, and there are now five restaurants in London, one in Edinburgh, and one in Manchester. Dishoom breaks down barriers by bringing people together over food and drink: in its restaurants, at its events, and through charity (donating a meal for every meal, with 8 million meals donated so far). \u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e Shamil and Kavi Thakrar are co-founders of Dishoom and Naved Nasir is Executive Chef. Shamil and Kavi grew up in London, but have spent many years becoming deeply acquainted with Bombay's flavours and quirks and falling in love with the city. Naved worked in various renowned restaurants in Bombay before moving to London to open Dishoom. This is their first cookbook. \n\u003cp\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\"The writing is so vibrant that, when reading it, one might feel as though they've fallen into the pages and come out sitting at a café table in the early-morning sun, dunking sweet bun maska into a cup of chai.\" --\u003ci\u003eFood52, Best Cookbooks of the Year\u003c\/i\u003e \u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\"[My copy] already looks well used . . . The first time I cooked [the ramja], my husband was out, so I set some aside for his supper. He woke me at 1 a.m. to sing its praises . . . It's that good.\" -- \n\u003ci\u003eNew York Times Magazine, Cookbooks You Need This Year\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\"A love letter to Bombay told through food and stories, including their legendary black daal.\" --Yotam Ottolenghi \n\u003cp\u003e\u003c\/p\u003e\"This book is a total delight. The photography, the recipes and above all, the stories. I've never read a book that has made me look so longingly at my suitcase.\" --Nigel Slater \n\u003cp\u003e\u003c\/p\u003e\"A book for both the coffee table and the kitchen.\" --Meera Sodha, \n\u003ci\u003eGuardian Review\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\"Over 100 comfort food recipes - inspired by Parsi, Muslim, Hindu and Christian traditions - take you from dawn till dusk, starting with breakfast and ending with dinner and a nightcap. Given the time, I'd cook every single one of them.\" -- \n\u003ci\u003eBBC Good Food Magazine\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\"These brilliant, easy-to-follow recipes are a virtual tour of the city's best eating and drinking spots.\" -- \n\u003ci\u003eDelicious \u003c\/i\u003emagazine \n\u003cp\u003e\u003c\/p\u003e\"The only cookbook my 21 year old son has shown interest in - ever.\" --Tony Turnbull, \n\u003ci\u003eThe Times\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\"There are few cookbooks that immerse you in their subject so thoroughly and so lovingly as \n\u003ci\u003eDishoom\u003c\/i\u003e. Part travel guide, part history, part food manual, this reads like a personal diary with a stonking recipe collection as a bonus. I could eat the Mattar Paneer every week and I probably will, with a Chilli Cheese Toast chaser.\" --Lulu Grimes \n\u003cp\u003e\u003c\/p\u003e\"Like its carefully observed, pitch perfect restaurants, Dishoom's cookbook is a feast for all the senses, and brings the restaurant's delicious dishes into the home kitchen. Every page is begging to be pored over and cooked from, each picture leaping from the page with atmosphere and generosity. It's a gorgeous thing.\" --Rosie Birkett \n\u003cp\u003e\u003c\/p\u003e\" \n\u003ci\u003eDishoom: From Bombay with Love\u003c\/i\u003e is a delightful read. Even if you're just after the secret of the bacon naan.\" -- \n\u003ci\u003eCaterer\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\"Shamil Thakrar's intimate, rich and lyrical writing and stories, alongside striking photography, takes the reader on a ride from Koolar \u0026amp; Co café to Marine Drive.\" -- \n\u003ci\u003eDaily Telegraph\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\"A tantalizing foodie tour through the highways and byways of India's largest metropolis.\" -- \n\u003ci\u003eSunday Express\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\"The results prove worth it every time, and the book is a pleasure to read.\" -- \n\u003ci\u003eDaily Telegraph\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\"Bravo for the perfect cookbook: great recipes that really work, witty and friendly words, but also beautiful design and evocative, story-telling photography.\" -- \n\u003ci\u003eThe Spectator\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\"This cookbook would be top of my Christmas list.\" -- \n\u003ci\u003eDaily Express\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\"A book for the masses.\" -- \n\u003ci\u003eCaterer\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\"The cookbook we've been waiting for.\" -- \n\u003ci\u003eWomen's Health\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\"As good as any travel book, if not better\" -- \n\u003ci\u003eMail on Sunday\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\"It truly is a feast, not only for the stomach, but also the eyes.\" -- \n\u003ci\u003eSunday Post\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\"The authors pay exuberant tribute to their bustling, overcrowded, magnificently architectured, poverty-stricken, food-loving native city.\" -- \n\u003ci\u003eOldie\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\"This splendid book is both a loving tribute to the city and a sumptuous guide to Dishoom specialties... An irresistible book for any lover of Indian food.\" -- \n\u003ci\u003eDaily Mail\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\"A tantalizing foodie tour through the highways and byways of India's largest metropolis.\" -- \n\u003ci\u003eS magazine (Sunday Express)\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\"For step-by-step recipes and fabulous traveler's tales, you'll have to buy this book.\" -- \n\u003ci\u003eOldie\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\u003cb\u003eHALF A MILLION COPIES SOLD GLOBALLY\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eA \u003ci\u003eNew York Times Magazine \u003c\/i\u003eCookbook You Need * A Food52 Best Cookbook of the Year\u003cbr\u003e\u003c\/b\u003e\u003cb\u003e\u003cbr\u003e\"A love letter to Bombay told through food and stories, including their legendary black daal.\" \u003c\/b\u003e\u003cb\u003e-\u003c\/b\u003e\u003cb\u003eYotam Ottolenghi\u003c\/b\u003e \u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003eAt long last, Dishoom share the secrets to their much sought-after Bombay comfort food: the Bacon Naan Roll, Black Daal, Okra Fries, Jackfruit Biryani, Chicken Ruby and Lamb Raan, along with Masala Chai, coolers and cocktails. \n\u003cp\u003e\u003c\/p\u003eAs you learn to cook the comforting Dishoom menu at home, you'll also be taken on a day-long tour of south Bombay, peppered with much eating and drinking. You'll discover the simple joy of early chai and omelette at Kyani and Co., of dawdling in Horniman Circle on a lazy morning, of eating your fill on Mohammed Ali Road, of strolling on the sands at Chowpatty at sunset or taking the air at Nariman Point at night. \n\u003cp\u003e\u003c\/p\u003eThis beautiful cookbook and its equally beautiful photography will transport you to Dishoom's most treasured corners of an eccentric and charming Bombay. Read it, and you will find yourself replete with recipes and stories to share with all who come to your table. \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003e\"This book is a total delight. The photography, the recipes and above all, the stories. I've never read a book that has made me look so longingly at my suitcase.\" \u003c\/b\u003e\n\u003cb\u003e-\u003c\/b\u003e\n\u003cb\u003eNigel Slater \u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n","brand":"Bloomsbury Publishing","offers":[{"title":"Default Title","offer_id":51921539727641,"sku":"SPTM-9781408890677","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/b3c56233-8ade-4cac-b0b3-49452f5f8284_864x864_e280a6bd-a775-4156-926f-1e1772ae03ef.png?v=1784451914"},{"product_id":"drawing-the-head-and-hands","title":"Drawing the Head and Hands (Spiral Bound)","description":"\n\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eMarc Notes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tOriginal copyright 1943.;The human head and hands are the most difficult elements in figure drawing, but world-class illustrator Andrew Loomis' classic primer offers the solution. Revered among artists for his mastery of figure drawing and clean, realist style, Loomis' hugely influential art instruction books have never been bettered. Drawing the Head and Hands is the second in Titan's programme of facsimile editions.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eAndrew Loomis\u003c\/b\u003e was born in 1892. After studying art, he moved to Chicago where he eventually opened his own studio - working in editorial and advertising for most of the top clients of the time, including Kellog's, Coca Cola, Lucky Strike and many others. \n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003eHe also became renowned as an art teacher and his instructional books on illustration and art are acclaimed classics in the field. He died in 1959.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"An incredible study in human portraiture.\" \n\u003cb\u003e- Boing Boing Gift Guide\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Any aspiring artist will consider this a key bible featuring one of the best instruction guides in print.\" - \n\u003cb\u003e\u003ci\u003eMidwest Book Review\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"A beautiful facsimile edition of Andrew Loomis' highly-sought-after instructional drawing book.\" - \n\u003cb\u003e\u003ci\u003eBoing Boing\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"... the original book and its content are of tremendous value, and the beautiful reproduction \n\u003cbr\u003e makes it a joy to follow the instruction.\" - \n\u003cb\u003e\u003ci\u003eLines and Colors\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"These faithful reproductions are as much beautiful art objects as they are practical resources.\" - \n\u003cb\u003e\u003ci\u003eDrawn\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eA classic how-to-draw book featuring helpful images as well as in-depth art theory from a legendary illustrator and major influence for comic book and graphic novel artists\u003cbr\u003e\u003c\/b\u003e\n\u003cbr\u003eFamous for his mastery of figure drawing and clean, Realist style, illustrator Andrew Loomis (1892-1959) is revered amongst classic artists like the great American painter Norman Rockwell and comics and graphic novel artists like Marvel and DC superstar Alex Ross. \n\u003cp\u003e\u003c\/p\u003e This in-depth manual for drawing the human head and hands features helpful reference information, theory, and illustrations, with steps for: \n\u003cp\u003e\u003c\/p\u003e- Identifying differences and similarities in creating heads between genders and age ranges \n\u003cbr\u003e- Children's heads from infancy to the teenaged years \n\u003cbr\u003e- The basic block forms and proportions for bones and muscle, head tilts, perspective, and indicating character and expression \n\u003cbr\u003e- Mechanics of the mouth, eyes, and lips, and how to construct noses and ears \n\u003cbr\u003e- Hands of all ages and genders including foreshortening, the hand in action, knuckles, and fingers \n\u003cp\u003e\u003c\/p\u003eWith everything you need to know to draw like a pro, this 2nd installment in the facsimile editions series returns Loomis' highly influential series of art instruction books to print for the first time in decades.\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n","brand":"Titan Books (UK)","offers":[{"title":"Default Title","offer_id":51921552539929,"sku":"SPTM-9780857680976","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/4319f0f2-5845-4af2-b3db-fcf99fc1d5b6.jpg?v=1784451953"},{"product_id":"the-subtle-body-an-encyclopedia-of-your-energetic-anatomy","title":"The Subtle Body: An Encyclopedia of Your Energetic Anatomy (Spiral Bound)","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\u003cstrong\u003eMarc Notes\u003c\/strong\u003e:\u003cbr\u003eIncludes bibliographical references (p. 439-452) and index.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\"An extraordinary body of work. The Subtle Body belongs in the library of every truly conscious person on the planet.\" --Christiane Northrup, M.D., author of Women's Bodies, Women's Wisdom\u003c\/p\u003e\n\"The Subtle Body is truly an encyclopedia that covers the field far more comprehensively than anything I have seen. If you are a novice interested in Energy Medicine, this is a valuable and essential text. If you are an energy practitioner, this book provides a stunning foundation.\" --C. Norman Shealy, M.D., Ph.D., author of The Creation of Health\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\u003cb\u003eCyndi Dale\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eCyndi Dale \u003c\/b\u003eis an internationally renowned author, speaker, intuitive healer, and visionary. She is president of Life Systems Services, a corporation that offers intuitive-based healing, destiny coaching, and corporate consulting. Cyndi has been trained in multiple healing modalities, including shamanism, intuitive healing, Lakota medicine, and Reiki. She has written several groundbreaking books on the chakras, including \u003ci\u003eAdvanced Chakra Healing\u003c\/i\u003e, \u003ci\u003eAttracting Prosperity Through the Chakras\u003c\/i\u003e, and \u003ci\u003eNew Chakra Healing\u003c\/i\u003e, and her work has been translated into nine languages.\u003cbr\u003eCyndi Dale has received the following awards for \u003ci\u003eThe Subtle Body\u003c\/i\u003e: \u003cbr\u003e2010 Gold Nautilus Award - Health\/Healing\/Energy Medicine\u003cbr\u003e2010 Silver Living Now Award - Health\/Wellness\u003cbr\u003e2010 Bronze IPPY - New Age (Mind-Body-Spirit)\u003c\/p\u003e\n\u003cbr\u003e\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003eWelcome to the first comprehensive encyclopedia of the human energetic anatomy. Here is a reference that no personal or professional health care library should be without--an in-depth, illustrated guide to the invisible energies of spirit, psyche, and consciousness that influence every aspect of our well-being.\u003c\/p\u003e\n\u003cp\u003eWhether you are looking for the complementary medicine to enhance your own healing practice, seeking perennial wisdom about your body's energetic nature from world traditions, or exploring the quantum edge of intention-based care, \u003ci\u003eThe Subtle Body\u003c\/i\u003e is an indispensable companion for exploring virtually any facet of holistic healing.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003eCreated for healing professionals and patients alike, this volume provides a lexicon of terms, illustrations, and detailed entries about our energetic biology and how it relates to our physical being. This invaluable information will help you enhance any form of health care, giving you the knowledge you need to develop an integrated approach for your clients' well-being or your own.\u003c\/p\u003e\n\u003cp\u003eCompiled by energetic healer and scholar Cyndi Dale, \u003ci\u003eThe Subtle Body\u003c\/i\u003e examines:\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003eEnergy-based therapy principles from the world's healing traditions, including Ayurveda, Qigong, Reiki, Quabalah, and many more \u003cbr\u003e- The science of subtle anatomy--the ancient models and the newest research on the unseen fields that determine our physical condition \u003cbr\u003e- True integrative care--how combining Eastern energetic modalities with Western scientific rigor yields optimum results \u003cbr\u003e- The meridians, fields, and chakras--detailed information and diagrams about the role of these energetic structures in our overall health \u003cbr\u003e- The role of intention in healing--how the beliefs of a healer, patient, and everyone involved affect the outcome of a treatment \u003cbr\u003eWhat is it that distinguishes good healers from great ones? Today it is clear that the most successful healing occurs when we take into account every level of our physical and energetic selves. With \u003ci\u003eThe Subtle Body\u003c\/i\u003e, you now have an unprecedented resource for understanding the physical, energetic, and spiritual elements of human health, providing an informed, complete approach to healing.\u003c\/p\u003e\n\u003ci\u003eThe Subtle Body\u003c\/i\u003e has received the following awards:\n\u003cp\u003e \u003c\/p\u003e\n2010 Gold Nautilus Award--Health\/Healing\/Energy Medicine \u003cbr\u003e- 2010 Silver Living Now Award--Health\/Wellness \u003cbr\u003e- 2010 Bronze IPPY--New Age (Mind-Body-Spirit)\u003cbr\u003e\u003cbr\u003e\n\u003cp\u003e\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eDale, Cyndi\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eCyndi Dale\u003c\/b\u003e is an internationally renowned author, speaker, healer, and business consultant. She's authored nearly 40 books on energy medicine, intuition, and spirituality, including the award-winning \u003ci\u003eThe Subtle Body: An Encyclopedia of Your Energetic Anatomy\u003c\/i\u003e. She has worked with 80,000 clients and students and is known for her online trainings and yearlong apprenticeship program. She lives and teaches in Minneapolis, Minnesota. For more, visit cyndidale.com.\u003c\/p\u003e\nCyndi Dale has received the following awards for \u003ci\u003eThe Subtle Body\u003c\/i\u003e:\n\u003cp\u003e \u003c\/p\u003e\n2010 Gold Nautilus Award - Health\/Healing\/Energy Medicine \u003cbr\u003e2010 Silver Living Now Award - Health\/Wellness \u003cbr\u003e2010 Bronze IPPY - New Age (Mind-Body-Spirit)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e","brand":"St. Martin's Essentials \/ Sounds True","offers":[{"title":"Default Title","offer_id":51921558307097,"sku":"SPTM-9781591796718","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/e8ee45fe-2769-4dbe-95e3-46e467896653.jpg?v=1784452003"},{"product_id":"accounting-all-in-one-for-dummies-videos-and-quizzes-online-3rd-ed","title":"Accounting All-In-One for Dummies (+ Videos and Quizzes Online) (3RD ed.) (Spiral Bound)","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eMichael Taillard, PhD, MBA, \u003c\/b\u003e is an economist specializing in strategic and behavioral finance. He has consulted for organizations such as the US Department of Defense, American Red Cross, and Quicken. He has taught graduate school courses for universities such as Central Michigan University and has authored several works on finance and economics.\u003c\/p\u003e\n\u003cstrong\u003eJacket Description\/Back\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\u003cb\u003eAce your accounting class or boost your business\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eReady to count beans? \u003ci\u003eAccounting All-in-One For Dummies\u003c\/i\u003e will make you proficient in business accounting. You'll learn how it works, including accounting methods and international standards, and you'll walk through making, adjusting, and closing all kinds of entries. Then it gets really fun, with budgeting, reporting, auditing, and beyond. You'll even get some tips on spending your money wisely. For small businesses, new accountants, and everyone who needs a complete accounting reference, this is the must-have Dummies guide.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e9 Mini-Books Inside...\u003c\/b\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eAccounting For Financial Systems\u003c\/li\u003e\n\u003cli\u003eRecording Transactions\u003c\/li\u003e\n\u003cli\u003eAdjusting and Closing Entries\u003c\/li\u003e\n\u003cli\u003ePreparing Income Statements and Balance Sheets\u003c\/li\u003e\n\u003cli\u003eReporting Your Statements\u003c\/li\u003e\n\u003cli\u003ePlanning and Budgeting For Your Business\u003c\/li\u003e\n\u003cli\u003eMaking Savvy Business Decisions\u003c\/li\u003e\n\u003cli\u003eHandling Cash and Making Purchase Decisions\u003c\/li\u003e\n\u003cli\u003eAuditing for Financial Fraud\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eTable of Contents\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003eIntroduction 1\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eBook 1: Accounting for Financial Systems 5\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eChapter 1: Accounting for the Basics 7\u003c\/p\u003e\n\u003cp\u003eChapter 2: Charting Your Accounts 17\u003c\/p\u003e\n\u003cp\u003eChapter 3: Using Journal Entries and Ledgers 27\u003c\/p\u003e\n\u003cp\u003eChapter 4: Choosing an Accounting Method 45\u003c\/p\u003e\n\u003cp\u003eChapter 5: Setting the Standards 53\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eBook 2: Recording Transactions 63\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eChapter 1: Keeping the Books 65\u003c\/p\u003e\n\u003cp\u003eChapter 2: Tracking Purchases 77\u003c\/p\u003e\n\u003cp\u003eChapter 3: Tallying Your Sales 87\u003c\/p\u003e\n\u003cp\u003eChapter 4: Processing Employee Payroll and Benefits 99\u003c\/p\u003e\n\u003cp\u003eChapter 5: Taxing Payrolls 119\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eBook 3: Adjusting and Closing Entries 129\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eChapter 1: Depreciating Your Assets 131\u003c\/p\u003e\n\u003cp\u003eChapter 2: Interesting Rates 143\u003c\/p\u003e\n\u003cp\u003eChapter 3: Proving Out Cash 153\u003c\/p\u003e\n\u003cp\u003eChapter 4: Reconciling Accounts and Closing Journal Entries 161\u003c\/p\u003e\n\u003cp\u003eChapter 5: Checking Your Accuracy 177\u003c\/p\u003e\n\u003cp\u003eChapter 6: Adjusting the Books 189\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eBook 4: Preparing Income Statements and Balance Sheets 201\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eChapter 1: Stating Your Income 203\u003c\/p\u003e\n\u003cp\u003eChapter 2: Balancing Your Sheets 221\u003c\/p\u003e\n\u003cp\u003eChapter 3: Digging for Debt in the Balance Sheet 237\u003c\/p\u003e\n\u003cp\u003eChapter 4: Explaining Equity 251\u003c\/p\u003e\n\u003cp\u003eChapter 5: Interpreting Income Statements and Balance Sheets 263\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eBook 5: Reporting Your Statements 277\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eChapter 1: Valuating Finances 279\u003c\/p\u003e\n\u003cp\u003eChapter 2: Watching Cash Flow and Equity 289\u003c\/p\u003e\n\u003cp\u003eChapter 3: Analyzing Financial Statements 305\u003c\/p\u003e\n\u003cp\u003eChapter 4: Explaining Disclosures 321\u003c\/p\u003e\n\u003cp\u003eChapter 5: Sharing Public Reports 335\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eBook 6: Planning and Budgeting for Your Business 347\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eChapter 1: Looking at the Legals 349\u003c\/p\u003e\n\u003cp\u003eChapter 2: Incorporating Your Business 361\u003c\/p\u003e\n\u003cp\u003eChapter 3: Drawing Up a Business Plan 375\u003c\/p\u003e\n\u003cp\u003eChapter 4: Budgeting for a Better Bottom Line 389\u003c\/p\u003e\n\u003cp\u003eChapter 5: Mastering Budgeting Strategies 403\u003c\/p\u003e\n\u003cp\u003eChapter 6: Planning for Long-Term Obligations 415\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eBook 7: Making Savvy Business Decisions 427\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eChapter 1: Costing Jobs 429\u003c\/p\u003e\n\u003cp\u003eChapter 2: Costing by the ABCs 445\u003c\/p\u003e\n\u003cp\u003eChapter 3: Contributing to the Margin 461\u003c\/p\u003e\n\u003cp\u003eChapter 4: Accounting for Change with Variance Analysis 477\u003c\/p\u003e\n\u003cp\u003eChapter 5: Pricing Wisely 495\u003c\/p\u003e\n\u003cp\u003eChapter 6: Formulating Equations 505\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eBook 8: Handling Cash and Making Purchase Decisions 515\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eChapter 1: Matching Costs with Revenue 517\u003c\/p\u003e\n\u003cp\u003eChapter 2: Exploring Inventory Cost Flows 525\u003c\/p\u003e\n\u003cp\u003eChapter 3: Buying Wisely 537\u003c\/p\u003e\n\u003cp\u003eChapter 4: Financing with Debt 551\u003c\/p\u003e\n\u003cp\u003eChapter 5: Managing Results 565\u003c\/p\u003e\n\u003cp\u003eChapter 6: Acquiring New Business 573\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eBook 9: Auditing for Financial Fraud 591\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eChapter 1: Regulating Securities 593\u003c\/p\u003e\n\u003cp\u003eChapter 2: Preventing Cash Losses from Embezzlement and Fraud 607\u003c\/p\u003e\n\u003cp\u003eChapter 3: Assessing Audit Risk 621\u003c\/p\u003e\n\u003cp\u003eChapter 4: Discovering Audits 645\u003c\/p\u003e\n\u003cp\u003eChapter 5: Auditing Internal Controls 663\u003c\/p\u003e\n\u003cp\u003eChapter 6: Scheming Scams 685\u003c\/p\u003e\n\u003cp\u003eChapter 7: Cooking the Books 695\u003c\/p\u003e\n\u003cp\u003eIndex 707\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\u003cb\u003eA complete and easy-to-follow resource covering every critical step of the accounting process\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eLearning to love the language of business is easier than you think! In the newly revised Third Edition of \u003ci\u003eAccounting All-In-One For Dummies with Online Practice, \u003c\/i\u003e finance expert Michael Taillard walks you through every step of the accounting process, from setting up your accounting system to auditing and detecting financial irregularities.\u003c\/p\u003e\n\u003cp\u003eYou'll enjoy a unified compilation of mini-books and online practice and video resources that bring together everything you need to know about accounting into one convenient book and web portal. You'll learn to record accounting transactions, adjust and close entries, prepare income statements and balance sheets, and more. You'll also get:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOnline instructional videos that describe the modern reality of accounting in the digital age\u003c\/li\u003e\n\u003cli\u003eGuidance and instruction on how to make savvy financial decisions to help guide your business in the right direction\u003c\/li\u003e\n\u003cli\u003eAdvice on how to handle case and make intelligent purchasing decisions\u003c\/li\u003e\n\u003cli\u003eHelpful practice quizzes for each topic to help you crunch the numbers\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003ePerfect for anyone who's just beginning their career or education in accounting--as well as those who just love numbers--\u003ci\u003eAccounting All-in-One For Dummies\u003c\/i\u003e is also a must-read for business owners, founders, and managers who want to get a better understanding of the financial side of commerce.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e","brand":"For Dummies","offers":[{"title":"Default Title","offer_id":51921573019929,"sku":"SPTM-9781119897668","price":45.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/5f6007ac-e819-452f-bc3a-15fd9b42e6dc.jpg?v=1784452446"},{"product_id":"2025-2026-asvab-for-dummies-book-7-practice-tests-flashcards-and-videos-online-14th-ed","title":"2025\/2026 ASVAB for Dummies: Book + 7 Practice Tests, Flashcards, and Videos Online (14TH ed.) (Spiral Bound)","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan class=\"a-text-bold\"\u003eScore high on the ASVAB and launch your military career!\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe latest edition of \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eASVAB For Dummies\u003c\/span\u003e\u003cspan\u003e is here, packed with content to guide you through the military's aptitude test in 2025\/2026. Whether you're aiming for a top-tier job or just need to secure that qualifying score, this book's got you covered. With expanded content on paragraph comprehension and more science practice questions than ever before, this test prep guide will help you do your best on test day. Plus, you'll get full access to online practice tests, digital flashcards, and videos to boost your confidence. Recommended by recruiters nationwide, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eASVAB For Dummies\u003c\/span\u003e\u003cspan\u003e shares insider strategies to help you excel when it counts.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul class=\"a-unordered-list a-vertical\"\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003eClear, straightforward explanations of every ASVAB section, with plenty of tools to help you study smarter\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003eNew information on Space Force career paths\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003eFull-length practice tests with detailed answers, so you can learn from your mistakes and raise your score\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003eInstructional videos, hundreds of practice questions, and digital flashcards online\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan class=\"a-text-italic\"\u003eASVAB For Dummies\u003c\/span\u003e\u003cspan\u003e has been the go-to resource for military hopefuls for years―now it's your chance to get ahead!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"For Dummies","offers":[{"title":"Default Title","offer_id":51921573904665,"sku":"SPTM-9781394323463","price":45.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/9781394323463_spiral.png?v=1772335665"},{"product_id":"parm-to-table-italian-american-and-american-italian-recipes-from-ponza-to-the-bronx","title":"Parm to Table: Italian American and American Italian Recipes from Ponza to the Bronx","description":"\n\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tBro, this book crushes. Food, insights, stories. I get first copy. - \n\u003cb\u003e\u003ci\u003eGuy Fieri\u003c\/i\u003e\u003c\/b\u003e\n\u003cbr\u003eI'm going to buy two copies, eat the first, and read the second. - \n\u003cb\u003e\u003ci\u003eJimmy Kimmel\u003c\/i\u003e\u003c\/b\u003e\n\u003cbr\u003eAn accomplished restaurateur, Christian is very adept at keeping intense flavoring and character in his recipes which taste as if they come straight from a delicious restaurant. Dishes are colorful, flavors are bright, and quantities are generous, just like Chef Petroni himself. - \n\u003cb\u003e\u003ci\u003eFrom the Foreword by Martha Stewart\u003c\/i\u003e\u003c\/b\u003e\n\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e**An instant \u003ci\u003eNew York Times\u003c\/i\u003e Bestseller** \u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eNamed one of the best cookbooks of 2025 by \u003ci\u003eSerious Eats, The Smithsonian Magazine\u003c\/i\u003e, Barnes \u0026amp; Noble, and Amazon\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eForeword by Martha Stewart\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eThe most fun Italian-American cookbook you'll ever splatter red sauce on, with over 70 recipes from chef, restauranteur, Food Network star, and Bronx-born Italian-American Christian Petroni.\u003c\/b\u003e\u003cbr\u003eChristian Petroni grew up in kitchens. Born in the Bronx, where his uncle owned an Italian restaurant, he was surrounded by Italian-American NYC culture. But he also spent his summers in Ponza, a small Italian island off the coast of Naples, surrounded by old-world culinary Italian traditions. He's been working in kitchens since he was thirteen and has made a name for himself working in some of the best restaurants in the NYC area, including his own, Fortina.\u003cbr\u003eAll his knowledge, experience, and homegrown Italian heritage are wrapped up in his debut cookbook, \u003ci\u003eParm to Table.\u003c\/i\u003e The combination here is simply delicious: no pretension, no hang-ups, just good food made to taste like your nonna made it.\u003cbr\u003eThe book is broken up into chapters based on what you're looking for: \u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eItalian-American Classics, like 8-Hour Marinara Sauce and Neapolitan Eggplant Parmigiana\u003c\/li\u003e\n\u003cli\u003eFamily-Style Meals, like Lasagna \"Calabrese Influence,\" Fried Meatballs, and Fresh Mozzarella Sticks\u003c\/li\u003e\n\u003cli\u003eWeeknight Go-To's, like My Babe's Sausage \u0026amp; Peppers and Potato Frittata\u003c\/li\u003e\n\u003cli\u003ePonza inspired dishes, like Spaghetti Vongole and Zia Gisella's Braised Calamari Pasta\u003c\/li\u003e\n\u003cli\u003ePlus Soups and Braises, Heros (sandwiches), Condimenti \u0026amp; Basic Sauces, and Dolci (Sweets)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cbr\u003eWith lush food photography and lifestyle imagery throughout, the book is as visually stunning as the food is delicious. \u003ci\u003eParm to Table\u003c\/i\u003e is the go-to cookbook for anyone who loves comforting, home-cooked food, from Italy to the Bronx.\u003cbr\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003ePetroni, Christian\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003eBorn and raised in the Bronx, \u003cstrong\u003eChristian Petroni\u003c\/strong\u003e has made a name for himself as one of the best-known chefs in Italian and Italian-American cuisine. Growing up, Christian spent every summer in Ponza, a small island off the coast of Naples, where he got to experience the authentic food and old-world culinary practices of his grandparents and ancestors. At 13, he lied about his age to his first employer so he could work at their monster Italian wedding catering factory. The groundwork was set--he was hooked on the action.\u003c\/p\u003e\n\u003cp\u003eAfter receiving acclaim for his cooking in restaurants throughout New York City, Christian struck out on his own at age 28 with his first restaurant, Fortina, in the suburbs not far from where he grew up, serving wood-fired pizza and other straightforward but great Italian food in a fun atmosphere. The Westchester food scene had never seen anything like it before. The restaurant soon went from one location to five.\u003c\/p\u003e\n\u003cp\u003eDuring this time, Christian started appearing more and more on The Food Network, first as the joint-winner of \u003cem\u003eFood Network Star\u003c\/em\u003e and on many other programs since then. His popularity has continued to grow with his drool-inducing reels on Instagram. Most recently, he's started selling his garlic bread at Yankee Stadium--a true homecoming for a kid from the Bronx, and the pinnacle of his career thus far. Christian lives in New York with his wife and two children.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003ePorcelli, Lesley\u003cbr\u003e\n\u003cp\u003e Lesley Porcelli is a writer, editor, and recipe developer. Trained as a chef, she has edited at \u003cem\u003eFine Cooking, Gourmet, Martha Stewart Living, and Allrecipes; she has also \u003c\/em\u003econtributed to \u003cem\u003eSaveur, Family Circle, foodnetwork.com, \u003c\/em\u003eand several books. She is a recipe editor and regular contributor for Food Network.\u003c\/p\u003e\n\u003cp\u003e Lesley also oversees content for a food and wellness company, and has consulted for local restaurateurs on their branding, menus, marketing, and recipes. She is an avid baker and daily crossword puzzler. She lives in Syracuse, NY with her husband, three kids, and dog.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n","brand":"Harvest Publications","offers":[{"title":"Default Title","offer_id":51921575346457,"sku":"SPTM-9780063378582","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/9c8e290d-a74e-4d73-a65e-fed2a10fc063.jpg?v=1784452510"},{"product_id":"zareens-pakistani-kitchen-recipes-from-a-well-fed-childhood-pakistani-and-indian-cooking","title":"Zareen's Pakistani Kitchen: Recipes from a Well-Fed Childhood (Pakistani and Indian Cooking)","description":"\n\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eZAREEN KHAN: \u003c\/b\u003e Born in Karachi, Zareen specializes in Pakistani and North Indian food while celebrating the cuisine of the Memons, an ethnic community hailing from Gujarat, India, and Karachi, Pakistan, to which her family belongs. Zareen started her restaurant business at 43, shortly after winning her battle with oral cancer in 2012. Now a celebrated restaurateur, Zareen has a global following for her eponymous Bay Area restaurants. \n\u003cbr\u003e\n\u003cb\u003eUMAIR KHAN: \u003c\/b\u003e Also born in Karachi, Umair co-founded Zareen's with his wife. He is also founder of Folio3 Software, a global tech services firm, founding partner at Mentors Fund, an early stage tech investment firm, and a visiting professor at UC Berkeley.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Zareen's dishes are vibrant, flavorful, and made with love! Let the beautifully crafted recipes transport you to a weeknight dinner at her delicious Palo Alto restaurant, where I'm lucky enough to be a regular.\" \n\u003cbr\u003e\n\u003cb\u003e--Emily Mariko, lifestyle content creator\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\"Zareen masterfully combines the rich tapestry of our culinary heritage with a modern, accessible approach to cooking. Her passion for food shines through each beautifully crafted recipe, making it easy for home cooks to re-create delicious, authentic dishes. This book is not just a collection of recipes; it's a journey through flavors, traditions, and the joy of bringing people together over a shared meal. \n\u003ci\u003eZareen's Pakistani Kitchen\u003c\/i\u003e is a must-have for anyone who loves to cook, eat, and celebrate life's most delicious moments.\" \n\u003cbr\u003e\n\u003cb\u003e--Shiza Shahid, cofounder of Our Place cookware\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"I'm beyond thrilled to finally get my hands on the recipes from Zareen's, the best Pakistani restaurant in the SF Bay Area! \n\u003ci\u003eZareen's Pakistani Kitchen: Recipes from a Well-Fed Childhood\u003c\/i\u003e is bursting with authentic, mouthwatering dishes that will spice up your home cooking!\" \n\u003cbr\u003e\n\u003cb\u003e--Michelle Tam, \u003ci\u003eNew York Times\u003c\/i\u003e­--bestselling cookbook author and creator of Nom Nom Paleo \u003c\/b\u003e\u003cp\u003e\u003c\/p\u003e \" \n\u003ci\u003eZareen's Pakistani Kitchen\u003c\/i\u003e feels like bringing a piece of my favorite restaurant home. Every recipe captures the incredible flavors and love that Zareen and Umair pour into their food. It's a must-have for anyone who craves bold, authentic Pakistani dishes.\" \n\u003cb\u003e--­Ronica Rupan-Tompkins, BuzzFeed Tasty culinary content creator and recipe developer \u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Zareen's dishes are vibrant, flavorful, and made with love! Let the beautifully crafted recipes transport you to a weeknight dinner at her delicious Palo Alto restaurant, where I'm lucky enough to be a regular.\" \n\u003cb\u003e--Emily Ellis, lifestyle content creator\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eZareen's Pakistani Kitchen: Recipes from Pakistan, India, and Beyond\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003eReplete with stunning photography and heartfelt stories, \n\u003ci\u003e\u003cb\u003eZareen's Pakistani Kitchen\u003c\/b\u003e\u003c\/i\u003e celebrates the rich, diverse flavors of Pakistani cuisine--along with beloved Desi dishes from across the Indian subcontinent. \n\u003cp\u003e\u003c\/p\u003eCreated by the team behind the Michelin Guide-approved restaurant Zareen's in the San Francisco Bay Area, this cookbook makes authentic Pakistani, Indian, and South Asian recipes simple, approachable, and deeply satisfying for home cooks everywhere. \n\u003cp\u003e\u003c\/p\u003eInside, you'll find 95 flavorful recipes designed for American kitchens, blending favorites from Zareen's restaurants, nostalgic family dishes, and vibrant street food from Karachi. Discover: \n\u003cp\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003ePopular street eats\u003c\/b\u003e like Paratha Rolls, Bun Kabab, and tangy Chaat\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eEntrée staples\u003c\/b\u003e such as Beef Nihari, Biryani, and Chicken Tikka Masala \u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eSpecialties from Zareen's Memoni community \u003c\/b\u003elike Memoni Crispy Fried Chicken\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eVegetarian classics\u003c\/b\u003e including Tarka Daal and Bhindi Masala\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eHandmade breads\u003c\/b\u003e from pillowy Naan to flaky Lachha Paratha\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eSweet treats\u003c\/b\u003e like creamy Kulfi, rich Burfi, and Zareen's famous Doodh Patti Chai\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003eA special menu-planning section offers festive meals for Diwali and Muslim holidays like Eid and Ramadan, helping you bring joy to every celebration. \n\u003cp\u003e\u003c\/p\u003eYou'll also find: \n\u003cp\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eA complete introduction to the Desi pantry, with easy-to-find ingredient substitutes and kitchen essentials\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\n\u003cli\u003eSpotlights on inspiring women (including poet Rupi Kaur and food blogger Michelle Tam)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\n\u003cli\u003eA commitment to giving back, with proceeds supporting select charities \u003cp\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003col\u003e\n\u003c\/ol\u003eThe authors' mission is threefold: to make Pakistani food accessible, to share their love for South Asian culture, and to inspire women--especially immigrant women--toward creativity, entrepreneurship, and activism. \n\u003cp\u003e\u003c\/p\u003ePerfect for foodies, travelers at heart, and anyone craving the comfort of home-cooked South Asian meals, Zareen's cookbook is your passport to the vibrant, aromatic world of Pakistani and Indian recipes -- a culinary adventure you can bring home.\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n","brand":"Sasquatch Books","offers":[{"title":"Default Title","offer_id":51921601265945,"sku":"SPTM-9781632175298","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/5836a7eb-6ef6-470c-87a6-14ad7dd1733f_1500x1500.jpeg.format.jpg?v=1784452977"},{"product_id":"the-complete-cooking-for-two-cookbook-10th-anniversary-edition-700-recipes-for-everything-youll-ever-want-to-make","title":"The Complete Cooking for Two Cookbook, 10th Anniversary Edition: 700+ Recipes for Everything You'll Ever Want to Make","description":"\n\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tAmerica's Test Kitchen publishes best-selling and award-winning cookbooks, including \n\u003ci\u003eThe Complete Mediterranean Cookbook\u003c\/i\u003e and \n\u003ci\u003eThe Complete Plant-Based Cookbook. \u003c\/i\u003eIt also publishes \n\u003ci\u003eCook's Illustrated \u003c\/i\u003eand \n\u003ci\u003e Cook's Country\u003c\/i\u003e magazines and produces public television's top-rated shows, \n\u003ci\u003e America's Test Kitchen and Cook's Country.\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eThe 10th anniversary edition of the New York Times bestseller--more than 640,000 sold--updated with more than 200 new recipes, new photography, and updated equipment buying recommendations.\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003eLearn the ins and outs of successful small-scale cooking from the experts who wrote the book on it. This groundbreaking collection was the first to reengineer recipes to serve just two and even after 10 years it is still the essential reference. America's Test Kitchen scaled down 700+ of our best recipes including the trickiest dishes, from soups and stews to meatloaf and pot roast, even cakes and pies. We did the math to take the guesswork out of cooking for two so that you can be sure that anything you want to make, whether it's lasagna or a batch of fudgy brownies, will come out perfectly every time. \n\u003cp\u003e\u003c\/p\u003eThis go-to resource shows you how to save time and money in the kitchen by learning clever shopping strategies to reduce waste, smart storage tricks to keep food fresher longer, and special recipes designed to use up pesky leftover ingredients like half a can of beans or the rest of a butternut squash or cabbage. \n\u003cp\u003e\u003c\/p\u003eThis updated edition includes: \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eExpertly scaled recipes \u003c\/b\u003eThese aren't regular recipes cut in half but 700 recipes engineered to work perfectly every time. New recipes include more international, vegetarian, and complete meal options. \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eKeys to a smaller grocery budget\u003c\/b\u003e Learn to shop smarter and buy what is needed with no waste \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eNew air fryer recipes\u003c\/b\u003e Air fryers are perfect for cooking recipes to serve two people and ATK has the best recipes \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eCooking times added\u003c\/b\u003e Total cooking times have been added to every recipe to help with planning time in the kitchen \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eNutritional information\u003c\/b\u003e Has been added for every recipe \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eUpdated buying guide\u003c\/b\u003e Recommendations for test kitchen-tested smaller size pans and handy equipment for cooking for two \n\u003cp\u003e\u003c\/p\u003ePerfectly scaled recipes mean perfect results--every time.\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n","brand":"America's Test Kitchen","offers":[{"title":"Default Title","offer_id":51921605329177,"sku":"SPTM-9781954210868","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/6a6cd9b5-1bf2-48be-bbfb-1387cfe1d5e2_1500x1500.jpeg.format.jpg?v=1784453004"},{"product_id":"dinner-changing-the-game-a-cookbook","title":"Dinner: Changing the Game: A Cookbook","description":"\n\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eMelissa Clark\u003c\/b\u003e is a staff writer for the \n\u003ci\u003eNew York Times\u003c\/i\u003e, where she writes the Food section's popular column, \"A Good Appetite\" and stars in a weekly complementary video series. The recipient of both IACP and James Beard awards, Clark appears frequently on \"Today\" and on public radio. She lives in Brooklyn with her husband and daughter.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"The recipes in Melissa Clark's \n\u003ci\u003eDinner \u003c\/i\u003eare everything I want for my dinner. Dishes which are familiar but fresh, approachable but exciting. The tone of the book is also just the sort of company I'd want around my table: Melissa is experienced enough in the kitchen to know that being relaxed is the only way to approach the evening meal. It should be fun, it should be easy, it should be delicious.\" \n\u003cb\u003e--Yotam Ottolenghi\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\"Melissa Clark has an extrasensory ability to divine what we want to eat and a secret knowledge of how to take a familiar dish and make it just a little more interesting. In following her lead, dinner gets more delicious and we become better cooks.\" \n\u003cb\u003e--Peter Meehan\u003cbr\u003e\u003c\/b\u003e\n\u003cbr\u003e\" \n\u003ci\u003eDinner \u003c\/i\u003eis an expertly useful tool for the home cook. Melissa Clark has stripped away fussiness and pretension and replaced it with sensibility and flavor. This is food that you will absolutely crave! \n\u003cb\u003e--Michael Solomonov\u003cbr\u003e\u003c\/b\u003e\n\u003cbr\u003e\"Brilliant, vibrant, doable ideas that will change the way you think about dinner. You'll cook out of this book for years. Empowering.\" \n\u003cb\u003e--Diana Henry\u003cbr\u003e\u003c\/b\u003e\n\u003cbr\u003e\"Melissa Clark will take your tired dinner repertoire, shake it out, and give it a transfusion of enthusiasm, flavor, and whip-smart efficiency. In \n\u003ci\u003eDinner, \u003c\/i\u003e she takes the timeless task of cooking pleasing yet inspiring dinners and waves away the challenge. Dinner won't get Melissa --or you--down. She had me dreaming of kofte and kimchi pork chops, coconut rice noodles and green aioli chicken salad.\" \n\u003cb\u003e--Amanda Hesser\u003cbr\u003e\u003c\/b\u003e\n\u003cbr\u003e\"Melissa Clark, cooking columnist at \n\u003ci\u003eThe New York Times\u003c\/i\u003e, [has] become the culinary equivalent of Walter Cronkite: the most trusted name in America. In our kitchen, the pages of her newest book, \n\u003ci\u003eDinner: Changing The Game\u003c\/i\u003e, has already been splattered with several years' worth of sauce and oil--and the book was just published in March. It is, stated baldly, a terrific and terrifically practical book, with dishes that span global influences, unabashed about its bold spicing, with a one-baking-sheet ethos that advocates for both convenience and melding of pan juices.\" \n\u003cb\u003e--Kevin Pang\u003cbr\u003e\u003c\/b\u003e\n\u003cbr\u003e\"Clark's book--shot by Eric Wolfinger, the LeBron James of food photography -- seems to solve every dinner problem from the rote 'It's 6:00--what do I make for the kids?' to the head-scratching 'What do I make for my fancy friends?' Here's the crazy thing, though: Often the answer to both questions is the same recipe.\" \n\u003cb\u003e--\u003ci\u003eThe New York Times\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Over 200 why-didn't-I-think-of-that recipes that could be on a table near you in under an hour.\" \n\u003cb\u003e--\u003c\/b\u003e\n\u003ci\u003e\u003cb\u003eBon Appétit\u003c\/b\u003e\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\"[Clark] wants to empower home cooks to tinker with her recipes, not just follow them.\" \n\u003cb\u003e--\u003c\/b\u003e\n\u003ci\u003e\u003cb\u003eFood \u0026amp; Wine\u003c\/b\u003e\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\"The \n\u003ci\u003e New York Times\u003c\/i\u003e's superstar wants you to know that killer single-pot meals are dead simple.\" \n\u003cb\u003e--\u003c\/b\u003e\n\u003ci\u003e\u003cb\u003eEsquire\u003c\/b\u003e\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\"Unlike her contemporaries, Clark has a good pulse on the cooking techniques du jour.\" \n\u003cb\u003e--\u003ci\u003eEater\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"With Clark as mentor, the dinner game has changed--and you're the winner.\" \n\u003cb\u003e--\u003c\/b\u003e\n\u003ci\u003e\u003cb\u003eBookpage\u003c\/b\u003e \u003c\/i\u003e\u003cp\u003e\u003c\/p\u003e\"A stellar collection of low-effort, high-impact meals.\" \n\u003cb\u003e--\u003c\/b\u003e\n\u003ci\u003e\u003cb\u003eLibrary Journal\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003e200+ inventive yet straightforward recipes that will make anyone a better and more confident cook, from a James Beard Award-winning chef\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003e\"Everything I want for my dinner--dishes which are familiar but fresh, approachable but exciting.\"--Yotam Ottolenghi\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003ci\u003eDinner\u003c\/i\u003e has the range and authority--and Melissa Clark's trademark warmth--of an instant classic. With more than 200 all-new recipes, \n\u003ci\u003eDinner\u003c\/i\u003e is about options: inherently simple recipes that you can make any night of the week. \n\u003cp\u003e\u003c\/p\u003eEach recipe in this book is meant to be dinner--one fantastic dish that is so satisfying and flavor-forward it can stand alone--maybe with a little salad or some bread on the side. This is what Melissa Clark means by changing the game. Organized by main ingredient--chicken, meat, fish and seafood, eggs, pasta and noodles, tofu, vegetable dinners, grains, pizza, soups, and salads that mean it-- \n\u003ci\u003eDinner\u003c\/i\u003e covers an astonishing breadth of ideas about just what dinner can be. There is something for every mood, season, and the amount of time you have: sheet pan chicken laced with spicy harissa, burgers amped with chorizo, curried lentils with poached eggs, to name just a few dishes in this indispensable collection. Here, too, are easy flourishes that make dinner exceptional: stir charred lemon into pasta, toss creamy Caesar-like dressing on a grain bowl. \n\u003cp\u003e\u003c\/p\u003eMelissa Clark's mission is to help anyone, whether a novice or an experienced home cook, figure out what to have for dinner without ever settling on fallbacks.\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 12\/05\/2016 (EAN 9780553448238, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 01\/01\/2017 pg. 122 (EAN 9780553448238, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eShelf Awareness\u003c\/span\u003e 11\/28\/2017 (EAN 9780553448238, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eWilson Nonfiction Catalog\u003c\/span\u003e 04\/11\/2019 (EAN 9780553448238, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n","brand":"Clarkson Potter Publishers","offers":[{"title":"Default Title","offer_id":51921607524633,"sku":"SPTM-9780553448238","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/7225e2ba-81f9-422a-8080-a86fd36d4a38_1500x1500.jpeg.format.jpg?v=1784453020"},{"product_id":"mi-cocina-recipes-and-rapture-from-my-kitchen-in-mexico-a-cookbook","title":"Mi Cocina: Recipes and Rapture from My Kitchen in Mexico: A Cookbook","description":"\n\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Martínez has created a roadmap to some of the best Mexican food in \n\u003ci\u003eMi Cocina\u003c\/i\u003e. With seven sections focused on different regions across the country, Martínez guides you through some of the essential recipes for each. The recipes are vibrant, but what I love most are the stories alongside each of them. Food is deeply personal and with \n\u003ci\u003eMi Cocina\u003c\/i\u003e, Martínez is sharing his life in food and inviting you to come along.\" \n\u003cb\u003e--NPR\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"An enticing, regional, and stunning exploration of Mexican cuisine from beloved food writer and host of Food52's \"Sweet Heat\" series, Rick Martinez. In his first, much-anticipated cookbook, New York Times contributor, Food52 columnist, and former Bon Appâetit food editor Rick Martinez introduces home cooks to the diverse culinary treasures of Mexico. In Mi Cocina, Rick travels to each of the seven regions in Mexico to explore 100 unique dishes, the recipe for each accompanied by stunning on-site photography. In this beautifully personal tribute, Rick expresses Mexico's regionality through dishes like Oaxaca's Mole Coloradito (a rich pasilla chile sauce made with dried fruits, nuts, and seeds and sweetened with plantain and bittersweet chocolate) and Tacos de Capeados (cornmeal-battered fried fish tacos with papaya, tomatillo, and a spicy cream sauce) from coastal Baja. He delivers recipes based on his favorite home-tested version of each dish, veering from tradition when inspired-- like in the Tlayuda con Tasajo in which a flank steak is marinated with miso paste before being grilled and added to a large tostada topped with refried beans and queso Oaxaca. Rick always keeps accessibility in mind when speaking to the availability of ingredients such as chiles, spices, and herbs-he often calls for or talks about what is traditional and provides substitutions and replacements when needed. In addition to the captivating recipes, Rick includes essays on topics like the migration and culinary influence of people from the Middle East and China to Mexico, and his experiences of finding welcomeness, support, and a feeling of belonging in his new home in Mazatlâan. The collective result is touching, transportive, and delicious\"--\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eRick Martínez\u003c\/b\u003e is the host of the companion video series \n\u003ci\u003eMi Cocina\u003c\/i\u003e and \n\u003ci\u003eSweet Heat, \u003c\/i\u003e both on the Food52 YouTube channel and \n\u003ci\u003ePruébalo\u003c\/i\u003e on the Babish Culinary Universe channel. He cohosts the \n\u003ci\u003eBorderline Salty\u003c\/i\u003e podcast with Carla Lalli Music, is a regular contributor \n\u003ci\u003eThe New York Times, \u003c\/i\u003e and teaches live, weekly cooking classes for the Food Network Kitchen. He currently resides in Mazatlán with his dog, Choco, where he cooks, eats, and enjoys the Mexican Pacific coast.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003e\u003ci\u003eNEW YORK TIMES\u003c\/i\u003e AND \u003ci\u003eLOS ANGELES TIMES\u003c\/i\u003e BESTSELLER - \u003cb\u003eJAMES BEARD AWARD WINNER - IACP AWARD WINNER - \u003c\/b\u003eA highly personal love letter to the beauty and bounty of México in more than 100 transportive recipes, from the beloved food writer and host of the Babish Culinary Universe show \u003ci\u003ePruébalo\u003c\/i\u003e on YouTube and Food52's \u003ci\u003eSweet Heat\u003c\/i\u003e \u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\"This intimate look at a country's cuisine has as much spice as it does soul.\"--\u003ci\u003ePublishers Weekly\u003c\/i\u003e (starred review) \u003cp\u003e\u003c\/p\u003eONE OF THE BEST COOKBOOKS OF THE YEAR: \u003ci\u003eBon Appétit\u003c\/i\u003e, NPR, \u003ci\u003eThe Boston Globe, Food \u0026amp; Wine, Vice, Delish, Epicurious, Library Journal\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003eJoin Rick Martínez on a once-in-a-lifetime culinary journey throughout México that begins in Mexico City and continues through 32 states, in 156 cities, and across 20,000 incredibly delicious miles. In \n\u003ci\u003eMi Cocina, \u003c\/i\u003e Rick shares deeply personal recipes as he re-creates the dishes and specialties he tasted throughout his journey. Inspired by his travels, the recipes are based on his taste memories and experiences. True to his spirit and reflective of his deep connections with people and places, these dishes will revitalize your pantry and transform your cooking repertoire. \n\u003cp\u003e\u003c\/p\u003eHighlighting the diversity, richness, and complexity of Mexican cuisine, he includes recipes like herb and cheese meatballs bathed in a smoky, spicy chipotle sauce from Oaxaca called Albóndigas en Chipotle; northern México's grilled Carne Asada that he stuffs into a grilled quesadilla for full-on cheesy-meaty food euphoria; and tender sweet corn tamales packed with succulent shrimp, chiles, and roasted tomatoes from Sinaloa on the west coast. Rick's poignant essays throughout lend context--both personal and cultural--to quilt together a story that is rich and beautiful, touching and insightful.\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal Prepub Alert\u003c\/span\u003e 12\/01\/2021 pg. 20 (EAN 9780593138700, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 03\/07\/2022 (EAN 9780593138700, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eBooklist\u003c\/span\u003e 04\/01\/2022 pg. 10 (EAN 9780593138700, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 04\/01\/2022 pg. 102 (EAN 9780593138700, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n","brand":"Clarkson Potter Publishers","offers":[{"title":"Default Title","offer_id":51921607754009,"sku":"SPTM-9780593138700","price":45.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/c3dd701a-f2f2-4094-a6fd-dc3182e62d18_640x640_935d4340-d6b1-4997-a91d-916e2307d511.png?v=1784453025"},{"product_id":"barefoot-contessa-family-style-easy-ideas-and-recipes-that-make-everyone-feel-like-family-a-cookbook","title":"Barefoot Contessa Family Style: Easy Ideas and Recipes That Make Everyone Feel Like Family: A Cookbook","description":"\n\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eJacket Description\/Flap\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tIna Garten, who shared her gift for casual entertaining in the bestselling Barefoot Contessa Cookbook and Barefoot Contessa Parties!, is back with her most enticing recipes yet--a collection of her favorite dishes for everyday cooking. In Barefoot Contessa Family Style, Ina explains that sharing our lives and tables with those we love is too essential to be saved just for special occasions--and it's easy to do if you know how to cook irresistible meals with a minimum of fuss. \n\u003cbr\u003eFor Ina, the best way to make guests feel at home is to serve them food that's as unpretentious as it is delicious. So in her new book, she's collected the recipes that please her friends and family most--dishes like East Hampton Clam Chowder, Parmesan Roasted Asparagus, and Linguine with Shrimp Scampi. It's the kind of fresh, accessible food that's meant to be passed around the table in big bowls or platters and enjoyed with warm conversation and laughter. \n\u003cbr\u003eIn Ina's hands tried-and-true dishes are even more delicious than you remember them: Her arugula salad is bright with the flavors of lemon and Parmesan, the Oven-Fried Chicken is crispy without excess fat, and her Deep-Dish Apple Pie has the perfect balance of fruit and spice. Barefoot Contessa Family Style also includes enticing recipes that are memorable and distinctive, like Lobster Cobb Salad, Tequila Lime Chicken, and Saffron Risotto with Butternut Squash. \n\u003cbr\u003eWith vivid photographs of Ina cooking and serving food in her beautiful Hamptons home, as well as menu suggestions, practical wisdom on what to do when disaster strikes in the kitchen, and tips on creating an inviting ambience with music, Barefoot Contessa Family Style is the must-have guideto the joy of everyday entertaining.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eExcerpts\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tStarters \n\u003cbr\u003eTurn up the Volume \n\u003cbr\u003eWe've all had the experience. We're invited to dinner at a friend's house. We ring the doorbell and the host (maybe a little distraught) opens the door to a VERY quiet house. Oops! Are we the first to arrive, or-worse-is it the wrong day? Either way, we feel a bit ill at ease and the evening's off to a bad start. \n\u003cbr\u003eReplay the opening scene with this difference: the host opens the door and you hear Roy Orbison belting out \"Pretty Woman\" or the Beach Boys rocking to \"Good Vibrations.\" Not only do you know you've come to a party, but you feel good immediately. No matter what kind of day you've had, your spirits soar. And that's a great start for a fabulous evening. \n\u003cbr\u003eI think the first few minutes of a party really set the tone for the night. For me, music that makes you feel like you're at a party is the difference between a fun evening and a dull one. The music I choose is a lot like the food I make: it's familiar, but it's a little better than you remembered. I used to organize all the details for a party and then at the last minute throw some CDs on the stereo. Once I realized how important the music was, I started previewing my choices while I cooked dinner. (My CD changer holds six discs, more than enough for an entire evening.) During cocktails, I'll choose music that is upbeat and fun and I play it just a little too loud: Cesaria Evora's Café Atlantico, Stephane Pompougnac's Costes: La Suite, Pink Martini's Sympathique, and The Best of the Temptations: Volume 1, the 60's. I always know I'm successful if everyone is swaying to the music while we fix drinks and nibble on roasted cashews. \n\u003cbr\u003eWhen it's time for dinner I want to turn down the volume a bit but I don't want something that's going to put everyone to sleep. This is a great time for Anita Baker's Rapture, Ann Hampton Callaway's To Ella with Love, and even something a little more emotional, like Roy Orbison's For the Lonely. The music makes you feel good but it's relaxed. Then, as I'm serving dessert and everyone is feeling just a little too satisfied, I'll crank up the volume again with something like Roxy Music's Avalon or a CD from the Cuban group Buena Vista Social Club. This way I'll send everyone home feeling upbeat and thinking, \"Wasn't that fun!\" \n\u003cbr\u003eEast Hampton Clam Chowder \n\u003cbr\u003eServes 6 to 8 \n\u003cbr\u003eThis soup is a variation on a recipe from the original Loaves and Fishes Cookbook written by friends Devon Fredericks and Susan Costner. Instead of the usual bland cream and clams, this one is like a clam stew with lots of vegetables and just a bit of milk to finish. You can make it a day in advance and reheat it slowly before dinner. \n\u003cbr\u003e12 tablespoons (1 1\/2 sticks) unsalted butter, divided \n\u003cbr\u003e2 cups chopped yellow onions (2 onions) \n\u003cbr\u003e2 cups medium-diced celery (4 stalks) \n\u003cbr\u003e2 cups medium-diced carrots (6 carrots) \n\u003cbr\u003e4 cups peeled medium-diced boiling potatoes (8 potatoes) \n\u003cbr\u003e1 1\/2 teaspoons minced fresh thyme leaves (1\/2 teaspoon dried) \n\u003cbr\u003e1 teaspoon kosher salt \n\u003cbr\u003e1\/2 teaspoon freshly ground black pepper \n\u003cbr\u003e1 quart (4 cups) clam juice \n\u003cbr\u003e1\/2 cup all-purpose flour \n\u003cbr\u003e2 cups milk \n\u003cbr\u003e3 cups chopped fresh chowder clams (1 1\/2 pounds shucked clams) \n\u003cbr\u003eMelt 4 tablespoons (1\/2 stick) of the butter in a large heavy-bottomed stockpot. Add the onions and cook over medium-low heat for 10 minutes, or until translucent. Add the celery, carrots, potatoes, thyme, salt, and pepper and sauté for 10 more minutes. Add the clam juice, bring to a boil, and simmer, uncovered, until the vegetables are tender, about 20 minutes. \n\u003cbr\u003eIn a small pot, melt the remaining 8 tablespoons of butter and whisk in the flour. Cook over very low heat for 3 minutes, stirring constantly. Whisk in a cup of the hot broth and then pour this mixture back into the cooked vegetables. Simmer for a few minutes until the broth is thickened. \n\u003cbr\u003eAdd the milk and clams and heat gently for a few minutes to cook the clams. Taste for salt and pepper. Serve hot. \n\u003cbr\u003eIf you use bottled clam juice instead of fresh, you may need to add more salt. \n\u003cbr\u003eChicken Noodle Soup \n\u003cbr\u003eServes 6 \n\u003cbr\u003eForget canned soup-this is the real thing. And wouldn't we all feel better after eating a bowl? I love having homemade chicken stock in the freezer so I can make this soup in a hurry. \n\u003cbr\u003e1 whole (2 split) chicken breast, bone in, skin on \n\u003cbr\u003eOlive oil \n\u003cbr\u003eKosher salt \n\u003cbr\u003eFreshly ground black pepper \n\u003cbr\u003e2 quarts homemade Chicken Stock (page 93) \n\u003cbr\u003e1 cup medium-diced celery (2 stalks) \n\u003cbr\u003e1 cup medium-diced carrots (3 carrots) \n\u003cbr\u003e2 cups wide egg noodles \n\u003cbr\u003e1\/4 cup chopped fresh parsley \n\u003cbr\u003ePreheat the oven to 350 degrees. \n\u003cbr\u003ePlace the chicken breast on a sheet pan and rub the skin with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until cooked through. When cool enough to handle, remove the meat from the bones, discard the skin, and shred or dice the chicken meat. \n\u003cbr\u003eBring the chicken stock to a simmer in a large pot and add the celery, carrots, and noodles. Simmer uncovered for about 10 minutes, until the noodles are cooked. Add the cooked chicken meat and parsley and heat through. \n\u003cbr\u003eSeason to taste and serve. \n\u003cbr\u003eI use Goodman's wide egg noodles. \n\u003cbr\u003eRoasted Vegetable Soup \n\u003cbr\u003eServes 6 to 8 \n\u003cbr\u003eI love a recipe that uses leftovers. When I'm making roasted vegetables for dinner, I'll make a double batch and have extras for soup the next day. This is a very versatile recipe-you can also throw in last night's mashed potatoes and even the tossed green salad from lunch! It all adds wonderful flavor and goodness. And how else can you get vegetables into your kids without their knowing it? \n\u003cbr\u003e6 to 8 cups chicken stock, preferably homemade (page 93) \n\u003cbr\u003e1 recipe Roasted Winter Vegetables (page 110) \n\u003cbr\u003eKosher salt and freshly ground black pepper \n\u003cbr\u003efor serving \n\u003cbr\u003eBrioche Croutons (page 36) \n\u003cbr\u003eGood olive oil \n\u003cbr\u003eIn a large saucepan, heat 6 cups of chicken stock. In two batches, coarsely puree the roasted vegetables and the chicken stock in the bowl of a food processor fitted with the steel blade. Pour the soup back into the pot and season to taste. Thin with more chicken stock and reheat. The soup should be thick but not like a vegetable puree, so add more chicken stock and\/or water until it's the consistency you like. \n\u003cbr\u003eServe with brioche croutons and a drizzle of good olive oil. \n\u003cbr\u003eBrioche Croutons \n\u003cbr\u003eMakes 6 to 8 cups \n\u003cbr\u003eAren't the croutons the best part of a Caesar salad? These croutons are made with brioche bread and they're delicious in soup or on a salad. One day I put some out with drinks and they all disappeared! This is a great way to use that leftover bread in the freezer. \n\u003cbr\u003e1 12-ounce brioche loaf or challah \n\u003cbr\u003e2 tablespoons good olive oil \n\u003cbr\u003e1\/2 teaspoon kosher salt \n\u003cbr\u003e1\/4 teaspoon freshly ground black pepper \n\u003cbr\u003ePreheat the oven to 350 degrees. \n\u003cbr\u003eSlice the bread about 3\/4 inch thick. Cut off the crusts and then cut the slices in 3\/4-inch dice. You should have 6 to 8 cups of croutons. \n\u003cbr\u003ePlace the croutons on a sheet pan and toss them with the olive oil, salt, and pepper. Bake for 10 to 15 minutes, tossing once, until they're nicely browned on all sides. Cool to room temperature before using and store in a sealed plastic bag. \n\u003cbr\u003eSmoked Salmon Spread \n\u003cbr\u003eMakes 1 1\/2 pints \n\u003cbr\u003eWe started to make this dip at Barefoot Contessa to use up extra smoked salmon, but it was so popular that we had to buy more salmon just to make it. This is my idea of the perfect \"no-cook\" appetizer to serve with drinks. And the good news is that it actually tastes better if you make it a few days early. \n\u003cbr\u003e8 ounces cream cheese, at room temperature \n\u003cbr\u003e1\/2 cup sour cream \n\u003cbr\u003e1 tablespoon freshly squeezed lemon juice \n\u003cbr\u003e1 tablespoon minced fresh dill \n\u003cbr\u003e1 teaspoon prepared horseradish, drained \n\u003cbr\u003e1\/2 teaspoon kosher salt \n\u003cbr\u003e1\/4 teaspoon freshly ground black pepper \n\u003cbr\u003e1\/4 pound (4 ounces) smoked salmon, minced \n\u003cbr\u003eCream the cheese in an electric mixer fitted with a paddle attachment until just smooth. Add the sour cream, lemon juice, dill, horseradish, salt, and pepper, and mix. Add the smoked salmon and mix well. Chill and serve with crudités or crackers. \n\u003cbr\u003eIf you can find it, I prefer Norwegian salmon; it's drier and less salty than other smoked salmon. \n\u003cbr\u003eBuffalo Chicken Wings \n\u003cbr\u003eMakes 32 pieces \n\u003cbr\u003eMy assistant Barbara Libath and I know that if we test a recipe during the day and we both go home and make it for dinner, it's a winner. These chicken wings, which are broiled not fried, passed that test. Served with the traditional blue cheese dip and celery sticks, they're delicious! \n\u003cbr\u003efor the wings \n\u003cbr\u003e16 chicken wings (about 3 pounds) \n\u003cbr\u003e1\/4 pound (1 stick) unsalted butter \n\u003cbr\u003e1 teaspoon cayenne pepper \n\u003cbr\u003e4 teaspoons Frank's Hot Sauce, or 1 teaspoon Tabasco sauce \n\u003cbr\u003e1 teaspoon kosher salt \n\u003cbr\u003efor the dip \n\u003cbr\u003e1 1\/2 cups crumbled gorgonzola or other blue cheese \n\u003cbr\u003e1 cup good mayonnaise \n\u003cbr\u003e3\/4 cup sour cream \n\u003cbr\u003e2 tablespoons milk \n\u003cbr\u003e3\/4 teaspoon Worcestershire sauce \n\u003cbr\u003e1 1\/2 teaspoons kosher salt \n\u003cbr\u003e3\/4 teaspoon freshly ground black pepper \n\u003cbr\u003eCelery sticks, for serving \n\u003cbr\u003ePreheat the broiler. \n\u003cbr\u003eCut the chicken wings in thirds, cutting between the bones. Discard the wing tips. Melt the butter and add the cayenne, hot sauce, and salt. Put the wings on a sheet pan and brush them with the melted butter. Broil them about 3 inches below the heat for 8 minutes. Turn the wings, brush them again with the butter, and broil for 4 more minutes, or until cooked. \n\u003cbr\u003eFor the dip, place the blue cheese, mayonnaise, sour cream, milk, Worcestershire, salt, and pepper in the bowl of a food processor fitted with a steel blade. Process until almost smooth. \n\u003cbr\u003eServe the chicken wings hot or at room temperature with the blue cheese dip and celery sticks. \n\u003cbr\u003eTuna Tartare \n\u003cbr\u003eServes 6 \n\u003cbr\u003eOn one of my book tours, Barbara Libath and I found ourselves at the fabulous Regent Beverly Wilshire Hotel in Los Angeles. After we stopped running around the rooms exclaiming, \"There are two bathrooms! There are four televisions!\" we went to the bar downstairs to meet some friends. We were served a fresh tuna tartare that I had to come home and try to re-create. I think this is close. \n\u003cbr\u003e3\/4 pound very fresh tuna steak \n\u003cbr\u003e4 tablespoons olive oil \n\u003cbr\u003eGrated zest of 1 lime \n\u003cbr\u003e3 tablespoons freshly squeezed lime juice \n\u003cbr\u003e1\/2 teaspoon wasabi powder \n\u003cbr\u003e1 teaspoon soy sauce \n\u003cbr\u003e6 dashes Tabasco sauce \n\u003cbr\u003e1 1\/4 teaspoons kosher salt \n\u003cbr\u003e1\/4 teaspoon freshly ground pepper \n\u003cbr\u003e1\/4 cup minced scallions, white and green parts (2 scallions) \n\u003cbr\u003e1\/2 ripe Hass avocado \n\u003cbr\u003e1 teaspoon toasted sesame seeds (optional) \n\u003cbr\u003eCut the tuna into 1\/4-inch dice and place it in a medium bowl. In a small bowl, combine the olive oil, lime zest, lime juice, wasabi, soy sauce, Tabasco, salt, and pepper. Pour over the tuna, add the scallions, and mix well. Cut the avocado in half, remove the seed, and peel. Cut the avocado into 1\/4-inch dice. Carefully mix the avocado into the tuna mixture. Add the toasted sesame seeds if using and season to taste. Allow the mixture to sit in the refrigerator for at least an hour for the flavors to blend. Serve on crackers. \n\u003cbr\u003eUse the finest quality tuna you can find; two of the best are yellowfin and big-eye. \n\u003cbr\u003eWasabi is a powder made from the dried root of Japanese horseradish. You can find this very pungent seasoning in the Asian section of the grocery store. \n\u003cbr\u003eEndive, Stilton \u0026amp; Walnuts \n\u003cbr\u003eServes 6 \n\u003cbr\u003eThis is a good salad to make in winter when endive is one of the only salad \"greens\" available. It's so easy to make and yet so elegant. You can make the vinaigrette several days in advance. \n\u003cbr\u003e1 1\/2 pounds endive (5 heads) \n\u003cbr\u003e1 cup walnut halves (3 ounces) \n\u003cbr\u003e3 tablespoons white wine or champagne vinegar \n\u003cbr\u003e1 teaspoon Dijon mustard \n\u003cbr\u003e1 extra-large egg yolk, at room temperature (see Note) \n\u003cbr\u003e1 teaspoon kosher salt \n\u003cbr\u003e1\/2 teaspoon freshly ground black pepper \n\u003cbr\u003e1\/2 cup good olive oil \n\u003cbr\u003e6 to 8 ounces English Stilton cheese, crumbled \n\u003cbr\u003e1\/4 cup whole fresh flat-leaf parsley leaves \n\u003cbr\u003eCut the end off each head of endive and peel or cut each leaf off the core. If the leaves are large, cut them in half lengthwise. Place the leaves in a large mixing bowl. \n\u003cbr\u003eToast the walnuts in a dry sauté pan over medium heat for about 3 minutes, tossing often, until warmed and crisp. \n\u003cbr\u003eWhisk together the vinegar, mustard, egg yolk, salt, and pepper in a bowl. While whisking, slowly add the olive oil until the dressing is emulsified. Pour enough dressing onto the endive leaves to moisten and place them on individual plates. Sprinkle each salad with the crumbled Stilton, walnuts, and parsley leaves. Season to taste and serve. \n\u003cbr\u003eIf you're worried about eating raw egg yolk, substitute 1 tablespoon mayonnaise. \n\u003cbr\u003eGreen Salad with Creamy Mustard Vinaigrette \n\u003cbr\u003eServes 6 to 8 \n\u003cbr\u003eWhen Alex Witchel, the talented New York Times writer and novelist, came to interview me in East Hampton, it was a particularly miserable, cold, and rainy winter day. I served her a steaming bowl of lentil soup from The Barefoot Contessa Cookbook, a salad prepared with this vinaigrette, and a cheese board with Cheddar and Brie. It was a simple but warming lunch and we had a wonderful afternoon together. She graciously requested a copy of this recipe. \n\u003cbr\u003e3 tablespoons champagne vinegar \n\u003cbr\u003e1\/2 teaspoon Dijon mustard \n\u003cbr\u003e1\/2 teaspoon minced fresh garlic \n\u003cbr\u003e1 extra-large egg yolk, at room temperature (see Note) \n\u003cbr\u003e3\/4 teaspoon kosher salt \n\u003cbr\u003e1\/4 teaspoon freshly ground black pepper \n\u003cbr\u003e1\/2 cup good olive oil \n\u003cbr\u003eSalad greens or mesclun mix for 6 to 8 people \n\u003cbr\u003eIn a small bowl, whisk together the vinegar, mustard, garlic, egg yolk, salt, and pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified. \n\u003cbr\u003eToss the greens with enough dressing to moisten and serve immediately. \n\u003cbr\u003eIf you're worried about raw egg, substitute 1 tablespoon mayonnaise. \n\u003cbr\u003eWhen you're serving a salad for a dinner party, put the vinaigrette in the bottom of a serving bowl and place the greens on top. This can sit for an hour or two until you're ready to toss and serve it. \n\u003cbr\u003eArugula with Parmesan \n\u003cbr\u003eServes 6 \n\u003cbr\u003eWhen I'm having a dinner party, I try not to cook more than two things; I'll assemble the rest. That way I don't spend the evening standing in front of the oven fretting, \"Is it done?\" This is an easy salad to assemble as a first course. The arugula is peppery, the vinaigrette lemony, and the Parmesan spicy. Prepare the ingredients in advance and just toss them together before dinner. Serve with a wedge of lemon if you like. \n\u003cbr\u003e1\/2 pound fresh arugula (3 large bunches) \n\u003cbr\u003e1\/4 cup freshly squeezed lemon juice (2 lemons) \n\u003cbr\u003e1\/2 cup good olive oil \n\u003cbr\u003e1\/2 teaspoon kosher salt \n\u003cbr\u003e1\/4 teaspoon freshly ground black pepper \n\u003cbr\u003e1\/4-pound chunk very good Parmesan cheese \n\u003cbr\u003eIf the arugula has roots attached, cut them off. Fill the sink with cold water and toss the arugula for a few minutes to clean. Spin-dry the leaves and place them in a large bowl. \n\u003cbr\u003eIn a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour enough dressing on the arugula to moisten. Toss well and place the salad on individual plates. \n\u003cbr\u003eWith a very sharp knife or a vegetable peeler, shave the Parmesan into large shards and arrange them on the arugula. \n\u003cbr\u003eSince this recipe has very few ingredients, it depends on using the best for its flavor. I always choose aged Italian Parmesan (Parmigiano-Reggiano) cheese. \n\u003cbr\u003eParmesan Roasted Asparagus \n\u003cbr\u003eServes 6 \n\u003cbr\u003eItalians often eat their vegetables as \"antipasti,\" that is, before the main course. This is a very easy first course that I sometimes serve in the classic Italian way, topped with a single fried egg. \n\u003cbr\u003e2 1\/2 pounds fresh asparagus (about 30 large) \n\u003cbr\u003e2 tablespoons olive oil \n\u003cbr\u003e1\/2 teaspoon kosher salt \n\u003cbr\u003e1\/4 teaspoon freshly ground black pepper \n\u003cbr\u003e1\/2 cup freshly grated Parmesan cheese \n\u003cbr\u003e2 lemons cut in wedges, for serving \n\u003cbr\u003ePreheat the oven to 400 degrees. \n\u003cbr\u003eIf the stalks of the asparagus are thick, peel the bottom half of each. \n\u003cbr\u003eLay them in a single layer on a sheet pan and drizzle with olive oil. Sprinkle with salt and pepper. Roast for 15 to 20 minutes, until tender. Sprinkle with the Parmesan and return to the oven for another minute. Serve with lemon wedges. \n\u003cbr\u003eI prefer thick asparagus to thin ones; they have much more flavor.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tIn 1978, Ina Garten left her job as a budget analyst in the White House to pursue her dream of operating a specialty food store in the Hamptons. Since opening the Barefoot Contessa, she has written the bestselling \n\u003cb\u003eBarefoot Contessa Cookbook\u003c\/b\u003e and \n\u003cb\u003eBarefoot Contessa Parties!\u003c\/b\u003e She is a frequent contributor to major national magazines and writes a recurring column in \n\u003ci\u003eO Magazine\u003c\/i\u003e. Her new television series on entertaining can be seen on Food Network. Ina lives in East Hampton, New York, and Southport, Connecticut, with her husband, Jeffrey.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tIna Garten, who shared her gift for casual entertaining in the bestselling \n\u003cb\u003eBarefoot Contessa Cookbook\u003c\/b\u003e and \n\u003cb\u003eBarefoot Contessa Parties!\u003c\/b\u003e, is back with her most enticing recipes yet--a collection of her favorite dishes for everyday cooking. In \n\u003cb\u003eBarefoot Contessa Family Style\u003c\/b\u003e, Ina explains that sharing our lives and tables with those we love is too essential to be saved just for special occasions--and it's easy to do if you know how to cook irresistible meals with a minimum of fuss. \n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003eFor Ina, the best way to make guests feel at home is to serve them food that's as unpretentious as it is delicious. So in her new book, she's collected the recipes that please her friends and family most--dishes like East Hampton Clam Chowder, Parmesan Roasted Asparagus, and Linguine with Shrimp Scampi. It's the kind of fresh, accessible food that's meant to be passed around the table in big bowls or platters and enjoyed with warm conversation and laughter. \n\u003cp\u003e\u003c\/p\u003eIn Ina's hands tried-and-true dishes are even more delicious than you remember them: Her arugula salad is bright with the flavors of lemon and Parmesan, the Oven-Fried Chicken is crispy without excess fat, and her Deep-Dish Apple Pie has the perfect balance of fruit and spice. Barefoot Contessa Family Style also includes enticing recipes that are memorable and distinctive, like Lobster Cobb Salad, Tequila Lime Chicken, and Saffron Risotto with Butternut Squash. \n\u003cp\u003e\u003c\/p\u003eWith vivid photographs of Ina cooking and serving food in her beautiful Hamptons home, as well as menu suggestions, practical wisdom on what to do when disaster strikes in the kitchen, and tips on creating an inviting ambience with music, \n\u003cb\u003eBarefoot Contessa Family Style\u003c\/b\u003e is the must-have guide to the joy of everyday entertaining.\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 09\/16\/2002 pg. 65 (EAN 9780609610664, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 09\/15\/2002 pg. 86 (EAN 9780609610664, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eBooklist\u003c\/span\u003e 10\/15\/2002 pg. 373 (EAN 9780609610664, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eWilson Nonfiction Catalog\u003c\/span\u003e 04\/11\/2019 (EAN 9780609610664, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n","brand":"Clarkson Potter Publishers","offers":[{"title":"Default Title","offer_id":51921608016153,"sku":"SPTM-9780609610664","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/aed98dea-e11e-4405-b6a1-3a1a8e52a959_1500x1500.jpeg.format.jpg?v=1784453030"},{"product_id":"barefoot-contessa-how-easy-is-that-fabulous-recipes-easy-tips-a-cookbook","title":"Barefoot Contessa How Easy Is That?: Fabulous Recipes \u0026 Easy Tips: A Cookbook","description":"\n\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tThe beloved star of the Food Network's \"Barefoot Contessa\" and the creator of six \"New York Times\"-bestselling cookbooks is back with her easiest recipes ever, from Easy Parmesan Risotto to Red Velvet Cupcakes. Garten also shares 100 of her best tips that make cooking and entertaining especially easy. Full color.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tIna Garten is the author of six bestselling cookbooks and host of the popular \n\u003ci\u003eBarefoot Contessa\u003c\/i\u003e television show on Food Network She has a line of Barefoot Contessa baking mixes available nationwide and writes a monthly column for \n\u003ci\u003eHouse Beautiful\u003c\/i\u003e. Ina lives in East Hampton, New York, with her husband, Jeffrey. \n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003eVisit Ina at BarefootContessa.com\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eIna Garten, bestselling cookbook author and beloved star of \u003ci\u003eBarefoot Contessa\u003c\/i\u003e on Food Network, is back with her easiest recipes ever. \u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003eIn \n\u003ci\u003eBarefoot Contessa How Easy Is That?\u003c\/i\u003e Ina proves once again that it doesn't take complicated techniques, special equipment, or stops at more than one grocery store to make wonderful dishes for your family and friends. Her newest must-have cookbook is all about saving time and avoiding stress while having fun in the kitchen. \n\u003cp\u003e\u003c\/p\u003eThese are not recipes with three ingredients thrown together in five minutes; instead home cooks will find fantastic Barefoot Contessa recipes that are easy to make but still have all that deep, delicious flavor Ina is known for--and that makes a meal so satisfying. Think Pink Grapefruit Margaritas served with Smoked Salmon Deviled Eggs--two classics with a twist. For lunch, Ina makes everyone's favorite Ultimate Grilled Cheese sandwich and Snap Peas with Pancetta. For dinner, try Jeffrey's Roast Chicken (tried and true!); Steakhouse Steaks, which come out perfectly every time and--with Ina's easy tip--couldn't be simpler; or an Easy Parmesan \"Risotto\" that you throw in the oven instead of stirring endlessly on the stovetop. Finally, Ina's desserts never disappoint--from Red Velvet Cupcakes to Chocolate Pudding Cream Tart. \n\u003cp\u003e\u003c\/p\u003eTo top it all off, Ina also shares her best tips for making cooking really easy. She leaves bowls of lemons and limes on the counter not only because they look great but because they also remind her that a squeeze of lemon in a dish brightens the flavors. She shows us the equipment that makes a difference to her--like sharp knives, the right zester, an extra bowl for her electric mixer--and that can help you in your kitchen, too. \n\u003cp\u003e\u003c\/p\u003eFilled with 225 gorgeous full-color photographs, \n\u003ci\u003eBarefoot Contessa How Easy is That?\u003c\/i\u003e is the perfect kitchen companion for busy home cooks who still want fabulous flavor.\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 08\/02\/2010 (EAN 9780307238764, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 08\/01\/2010 pg. 101 (EAN 9780307238764, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eBooklist\u003c\/span\u003e 10\/01\/2010 pg. 17 (EAN 9780307238764, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePeople Weekly\u003c\/span\u003e 11\/29\/2010 pg. 64 (EAN 9780307238764, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eWilson Nonfiction Catalog\u003c\/span\u003e 04\/11\/2019 (EAN 9780307238764, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n","brand":"Clarkson Potter Publishers","offers":[{"title":"Default Title","offer_id":51921608376601,"sku":"SPTM-9780307238764","price":45.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/13a17ef2-a6a2-420b-8193-52b5465c75b5_1500x1500.jpeg.format.jpg?v=1784453041"},{"product_id":"the-vegan-chinese-kitchen-recipes-and-modern-stories-from-a-thousand-year-old-tradition-a-cookbook","title":"The Vegan Chinese Kitchen: Recipes and Modern Stories from a Thousand-Year-Old Tradition: A Cookbook","description":"\n\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"100+ fresh, plant-based, umami-packed recipes that show the range of traditional and modern Chinese vegan cuisine. When Hannah Che decided to become a vegan, she was concerned that it would alienate her from the traditions and food that her Chinese family celebrated. But that was before she learned about Zhai cai, or vegetarian cooking, a fascinating subset of Chinese cookery that emphasizes umami-rich ingredients and can be traced back over hundreds, if not a thousand, years to Buddhist temple kitchens. In The Vegan Chinese Kitchen, Hannah Che shows us the magic of this highly developed and creative tradition in which nearly every dish in the Chinese repertoire can be replicated in a meatless way, such as Sichuan chili-oil wontons, or using spicy mushrooms in dan-dan noodles. In this book, you'll find recipes that are naturally plant-based with a rich culinary history that are as irresistible as they are nourishing, such as flaky scallion pancakes, corn stir-fried with peppers and pine nuts, or pea shoots braised in a velvety mushroom broth made with sesame-oil roux. This book will delight vegans and omnivores alike, inviting you not only to explore a whole new world of flavors and ingredients, but also to create conversations about food, cultural traditions and identity, and wholesome, sustainable cooking\"--\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"At once a travelogue, a textbook, a memoir, and gorgeous coffee table book.\" \n\u003cb\u003e\u003ci\u003e--Simply Recipes \u003c\/i\u003e(\"10 Best Cookbooks of 2022\")\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eHannah Che\u003c\/b\u003e is a cook, writer, and photographer based in Portland, Oregon. Born and raised in Detroit, Michigan, she lived in China for several years with her family, and most recently, spent a year traveling throughout China and Taiwan training as a chef at the Guangzhou Vegetarian Culinary School. She is the creator of the blog \n\u003ci\u003eThe Plant-Based Wok\u003c\/i\u003e.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003e\u003cb\u003eJAMES BEARD AWARD WINNER - IACP AWARD WINNER - \u003c\/b\u003e100+ fresh, plant-based, umami-packed recipes that show the range of traditional and modern Chinese vegan cuisine from the creator of \u003ci\u003eThe Plant-Based Wok\u003c\/i\u003e.\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eONE OF THE TEN BEST COOKBOOKS OF THE YEAR: \u003ci\u003eThe Washington Post, Simply Recipes\u003c\/i\u003e\u003cbr\u003eONE OF THE BEST COOKBOOKS OF THE YEAR: \u003ci\u003eThe New York Times, Saveur, Vice, Epicurious, Library Journal\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003eWhen Hannah Che decided to become a vegan, she worried that it would separate her from the traditions and food that her Chinese family celebrated. But that was before she learned about \n\u003ci\u003ezhai cai, \u003c\/i\u003e the plant-based Chinese cuisine that emphasizes umami-rich ingredients and can be traced back over centuries to Buddhist temple kitchens. \n\u003cp\u003e\u003c\/p\u003eIn \n\u003ci\u003eThe Vegan Chinese Kitchen\u003c\/i\u003e, through gorgeous photography, stories, and recipes, Hannah Che shows us the magic of this highly developed and creative tradition in which nearly every dish in the Chinese repertoire can be replicated in a meatless way, such as Blistered Dry-Fried String Beans or Sweet and Sour Tofu. You'll also find recipes that are naturally plant-based and as irresistible as they are nourishing, such as flaky scallion pancakes, corn stir-fried with peppers and pine nuts, or pea shoots braised in a velvety mushroom broth made with sesame-oil roux. \n\u003cp\u003e\u003c\/p\u003eThis book will delight vegans, vegetarians, and omnivores alike, inviting you to explore a whole world of flavors and ingredients.\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 07\/04\/2022 (EAN 9780593139707, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 09\/01\/2022 pg. 157 (EAN 9780593139707, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eShelf Awareness\u003c\/span\u003e 11\/11\/2022 (EAN 9780593139707, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n","brand":"Clarkson Potter Publishers","offers":[{"title":"Default Title","offer_id":51921608835353,"sku":"SPTM-9780593139707","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/410ff724-6468-4a9b-af5f-6d3265ddde73_1500x1500.jpeg.format.jpg?v=1784453054"},{"product_id":"barefoot-contessa-at-home-everyday-recipes-youll-make-over-and-over-again-a-cookbook","title":"Barefoot Contessa at Home: Everyday Recipes You'll Make Over and Over Again: A Cookbook","description":"\n\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eMarc Notes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tIncludes indexes.;Intro -- Soup and sandwich -- Salads -- Dinner -- Vegetables -- Dessert -- Breakfast -- If you're visiting the Hamptons--.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eIna Garten\u003c\/b\u003e is the author of four previous cookbooks, which have sold more than three million copies: \n\u003ci\u003eThe Barefoot Contessa Cookbook\u003c\/i\u003e, \n\u003ci\u003eBarefoot Contessa Parties!\u003c\/i\u003e, \n\u003ci\u003eBarefoot Contessa Family Style\u003c\/i\u003e, and \n\u003ci\u003eBarefoot in Paris\u003c\/i\u003e. Ina is also the star of the Food Network Show Barefoot Contessa, and her new line of cake mixes, marinades, and condiments can now be found at specialty food stores across America. She lives in East Hampton, New York, and New York City with her husband, Jeffrey. Visit Ina at www.barefootcontessa.com.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003e#1 NEW YORK TIMES BESTSELLER\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003eThroughout the years that she has lived and worked in East Hampton, Ina Garten has catered and attended countless parties and dinners. She will be the first to tell you, though, that nothing beats a cozy dinner, surrounded by the people you love most, in the comfort that only your own home can provide. In \n\u003ci\u003eBarefoot Contessa at Home\u003c\/i\u003e, Ina shares her life in East Hampton, the recipes she loves, and her secrets to making guests feel welcome and comfortable. \n\u003cp\u003e\u003c\/p\u003e For Ina, it's friends and family-gathered around the dinner table or cooking with her in the kitchen-that really make her house feel like home. Here Ina offers the tried-and-true recipes that she makes over and over again because they're easy, they work, and they're universally loved. For a leisurely Sunday breakfast, she has \n\u003cb\u003eEasy Cheese Danishes\u003c\/b\u003e or \n\u003cb\u003eBreakfast Fruit Crunch\u003c\/b\u003e to serve with the perfect \n\u003cb\u003eSpicy Bloody Mary\u003c\/b\u003e. For lunch, she has classics with a twist, such as \n\u003cb\u003eTomato, Mozzarella, and Pesto Paninis\u003c\/b\u003e and \n\u003cb\u003eOld-Fashioned Potato Salad\u003c\/b\u003e, which are simply delicious. Then there are Ina's homey dinners-from her own version of loin of pork stuffed with sautéed fennel to the exotic flavors of \n\u003cb\u003eEli's Asian Salmon\u003c\/b\u003e. And since Ina knows no one ever forgets what you serve for dessert, she includes recipes for outrageously luscious sweets like \n\u003cb\u003ePeach and Blueberry Crumble\u003c\/b\u003e, \n\u003cb\u003ePumpkin Mousse Parfait\u003c\/b\u003e, and \n\u003cb\u003eChocolate Cupcakes with Peanut Butter Icing\u003c\/b\u003e. \n\u003cp\u003e\u003c\/p\u003e Ina also lets readers in on her time-tested secrets for cooking and entertaining. Get the inside scoop on everything from what Ina considers when she's designing a kitchen to menu-planning basics and how to make a dinner party fun (here's a hint: it doesn' t involve making complicated food!). \n\u003cp\u003e\u003c\/p\u003e Along with beautiful photographs of Ina's dishes, her home, and the East Hampton she loves, this book is filled with signature recipes that strike the perfect balance between elegance and casual comfort. With her most indispensable collection yet, Ina Garten proves beyond a shadow of doubt that there truly is no place like home.\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 08\/21\/2006 pg. 64 (EAN 9781400054343, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 10\/15\/2006 pg. 82 (EAN 9781400054343, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eWilson Nonfiction Catalog\u003c\/span\u003e 04\/11\/2019 (EAN 9781400054343, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n","brand":"Clarkson Potter Publishers","offers":[{"title":"Default Title","offer_id":51921609261337,"sku":"SPTM-9781400054343","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/6d143a8e-b2a5-463a-86c3-92f9025ab23b_1500x1500.jpeg.format.jpg?v=1784453072"},{"product_id":"barefoot-contessa-back-to-basics-fabulous-flavor-from-simple-ingredients-a-cookbook","title":"Barefoot Contessa Back to Basics: Fabulous Flavor from Simple Ingredients: A Cookbook","description":"\n\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eExcerpts\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tFrench Apple Tart \n\u003cbr\u003eServes 6 \n\u003cbr\u003eThis just might be my all-time favorite dessert. It's the simple essence of sweet apples and crisp pastry with no distractions. We've all collected several similar recipes over the years, but this is the best one I've ever made. If I need to make it even faster, I use defrosted frozen puff pastry instead of making the crust (see note), but you'll want to eat it an hour or two after it comes out of the oven. \n\u003c\/p\u003e\n\u003cp\u003eFor the Pastry: \u003cbr\u003e2 cups all-purpose flour \u003cbr\u003e1\/2  teaspoon kosher salt \u003cbr\u003e1 tablespoon sugar \u003cbr\u003e12 tablespoons (1 1\/2 sticks) cold unsalted butter, diced \u003cbr\u003e1\/2 cup ice water \u003cbr\u003eFor the Apples: \u003cbr\u003e4 Granny Smith apples \u003cbr\u003e1\/2  cup sugar \u003cbr\u003e4 tablespoons (1\/2 stick) cold unsalted butter, small-diced \u003cbr\u003e1\/2  cup apricot jelly or warm sieved apricot jam (see note) \u003cbr\u003e2 tablespoons Calvados, rum, or water \u003cbr\u003eFor the pastry, place the flour, salt, and sugar in the bowl of a food processor fitted with the steel blade. Pulse for a few seconds to combine. Add the butter and pulse 10 to 12 times, until the butter is in small bits the size of peas. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Dump onto a floured board and knead quickly into a ball. Wrap in plastic and refrigerate for at least 1 hour. \u003cbr\u003ePreheat the oven to 400 degrees. Line a sheet pan with parchment paper. \u003cbr\u003eRoll the dough slightly larger than 10x14 inches. Using a ruler and a small knife, trim the edges. Place the dough on the prepared sheet pan and refrigerate while you prepare the apples. \u003cbr\u003ePeel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and a melon baller. Slice the apples crosswise in ¼ - inch-thick slices. Place overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices. (I tend not to use the apple ends in order to make the arrangement beautiful.) Sprinkle with the full ½ cup sugar and dot with the butter. \u003cbr\u003eBake for 45 minutes to 1 hour, until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. Don't worry! The apple juices will burn in the pan but the tart will be fine! When the tart's done, heat the apricot jelly together with the Calvados and brush the apples and the pastry completely with the jelly mixture. Loosen the tart with a metal spatula so it doesn't stick to the paper. Allow to cool and serve warm or at room temperature. \u003cbr\u003eNotes: For a really fast apple tart, you can use one sheet of frozen puff pastry, defrosted. Roll out to 10x10 inches and then proceed with the apples.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eIna Garten\u003c\/b\u003e is a \n\u003ci\u003eNew York Times\u003c\/i\u003e bestselling author and the host of \n\u003ci\u003eBarefoot Contessa\u003c\/i\u003e on Food Network, for which she has won four Emmy Awards and a James Beard Award. She lives in East Hampton, New York, with her husband, Jeffrey.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003e#1 \u003ci\u003eNEW YORK TIMES\u003c\/i\u003e BESTSELLER - The essential Ina Garten cookbook, focusing on the techniques behind her elegant food and easy entertaining style, and offering nearly a hundred brand-new recipes that will become trusted favorites\u003cbr\u003e\u003c\/b\u003e\n\u003cbr\u003e Ina Garten's bestselling cookbooks have consistently provided accessible, subtly sophisticated recipes ranging from French classics made easy to delicious, simple home cooking. In \n\u003ci\u003eBarefoot Contessa Back to Basics\u003c\/i\u003e, Ina truly breaks down her ideas on flavor, examining the ingredients and techniques that are the foundation of her easy, refined style. \n\u003cp\u003e\u003c\/p\u003e Here Ina covers the essentials, from ten ways to boost the flavors of your ingredients to ten things not to serve at a party, as well as professional tips that make successful baking, cooking, and entertaining a breeze. The recipes--crowd-pleasers like Lobster Corn Chowder, Tuscan Lemon Chicken, and Easy Sticky Buns--demonstrate Ina's talent for transforming fresh, easy-to-find ingredients into elegant meals you can make without stress. \n\u003cp\u003e\u003c\/p\u003e For longtime fans, Ina delivers new insights into her simple techniques; for newcomers she provides a thorough master class on the basics of Barefoot Contessa cooking plus a Q\u0026amp;A section with answers to the questions people ask her all the time. With full-color photographs and invaluable cooking tips, \n\u003ci\u003eBarefoot Contessa Back to Basics\u003c\/i\u003e is an essential addition to the cherished library of Barefoot Contessa cookbooks.\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 08\/15\/2008 pg. 108 (EAN 9781400054350, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 09\/15\/2008 pg. 60 (EAN 9781400054350, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePeople Weekly\u003c\/span\u003e 11\/03\/2008 pg. 51 (EAN 9781400054350, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eEntertainment Weekly\u003c\/span\u003e 11\/21\/2008 pg. 123 (EAN 9781400054350, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly Best Books\u003c\/span\u003e 03\/23\/2009 pg. 18 (EAN 9781400054350, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n","brand":"Clarkson Potter Publishers","offers":[{"title":"Default Title","offer_id":51921609294105,"sku":"SPTM-9781400054350","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/80b45c45-31a9-4f12-a778-075deb105396_1500x1500.jpeg.format.jpg?v=1784453077"},{"product_id":"the-love-and-lemons-cookbook-an-apple-to-zucchini-celebration-of-impromptu-cooking","title":"The Love and Lemons Cookbook: An Apple-To-Zucchini Celebration of Impromptu Cooking","description":"\n\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eA \u003ci\u003ePublishers Weekly \u003c\/i\u003ebestseller\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\"Happiness itself is tossed into every bowl.\" \n\u003ci\u003e\u003cb\u003e--The New York Times Book Review\u003c\/b\u003e\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\"The most beautiful cookbook we've ever seen.\" \n\u003ci\u003e\u003cb\u003e--Bon Appetit\u003c\/b\u003e\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\"As much a recipe book as it is kitchen strategy... sunny and appealing, and the design of the book is great.\" \n\u003ci\u003e\u003cb\u003e-Epicurious\u003c\/b\u003e\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e \"Blogger, cook and author Jeanine Donofrio's blog, Love and Lemons, is a wealth of delicious, veggie-forward recipes and her cookbook is truly a love song to clean, healthy eating.\" \n\u003ci\u003e\u003cb\u003e-Design Sponge\u003c\/b\u003e\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e \"This cookbook is organized by vegetable and fruit, and the photos of the dishes are works of art. This book would be a great gift...\" \n\u003ci\u003e\u003cb\u003e -Dayton Daily News\u003c\/b\u003e\u003c\/i\u003e\n\u003cbr\u003e\n\u003ci\u003e \u003c\/i\u003e\n\u003cbr\u003e \"Jeanine Donofrio's plant-centric recipes are as beautiful as they are tasty\" \n\u003ci\u003e\u003cb\u003e-Mind Body Green \u003c\/b\u003e\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e \"We love this book featuring a spring fruit that we can't stop squeezing year-round. The sunny citrus brightens our lives and food, especially with the help of this beautiful book, \n\u003ci\u003eLove and Lemons\u003c\/i\u003e.\" \n\u003ci\u003e\u003cb\u003e-Chowhound\u003c\/b\u003e\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e \" \n\u003ci\u003eThe Love \u0026amp; Lemons Cookbook\u003c\/i\u003e features more than one hundred simple recipes that help you turn your farmers market finds into delicious meals.\" \n\u003ci\u003e\u003cb\u003e-The Atlanta Journal Constitution\u003c\/b\u003e\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e \"Bursting with clean, colourful photography and tantalizing flavour combinations\" \n\u003ci\u003e\u003cb\u003e-The Toronto Star\u003c\/b\u003e\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\"Jeanine has mastered the art of quick and easy, yet elegant, vegetarian cooking. You'll find yourself coming back to these lightning-fast recipes again and again to make fresh, healthy meals bursting with flavor.\" \n\u003cbr\u003e\n\u003cb\u003e\u003ci\u003e\u003cb\u003e--\u003c\/b\u003e\u003c\/i\u003eAngela Liddon\u003c\/b\u003e, author of \n\u003ci\u003e The Oh She Glows Cookbook\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e \"With inspired, accessible recipes and clean, graphic photography, \n\u003ci\u003eThe Love \u0026amp; Lemons Cookbook\u003c\/i\u003e is a real standout. Jeanine Donofrio and Jack Mathews are a vegetarian dream team, and this book will have you cooking up delicious, creative, produce-driven weeknight recipes in no time!\" \n\u003cbr\u003e\n\u003cb\u003e\u003ci\u003e\u003cb\u003e--\u003c\/b\u003e\u003c\/i\u003eHeidi Swanson\u003c\/b\u003e, author of \n\u003ci\u003eNear \u0026amp; Far\u003c\/i\u003e and \n\u003ci\u003eSuper Natural Every Day\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e \"Jeanine makes fresh, vegetable-centric cooking easy and practical. Even if you're short on time, money, or skill, Jeanine has got you covered with a plethora of inspiring tips and recipes.\" \n\u003cbr\u003e\n\u003cb\u003e\u003ci\u003e\u003cb\u003e--\u003c\/b\u003e\u003c\/i\u003eSara Forte\u003c\/b\u003e, author of \n\u003ci\u003eThe Sprouted Kitchen \u003c\/i\u003eand \n\u003ci\u003e The Sprouted Kitchen: Bowl + Spoon \u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eJeanine Donofrio\u003c\/b\u003e is the author of \n\u003ci\u003eThe Love \u0026amp; Lemons Cookbook: An Apple-to-Zucchini Celebration of Impromptu Cooking, \u003c\/i\u003e\n\u003ci\u003eLove \u0026amp; Lemons Meal Record \u0026amp; Market List, \u003c\/i\u003eand \n\u003ci\u003e Love and Lemons Every Day\u003c\/i\u003e. \"Happiness itself is tossed into every bowl,\" \n\u003ci\u003eThe New York Times\u003c\/i\u003e said of her first cookbook, while \n\u003ci\u003eBon Appétit\u003c\/i\u003e hailed it as \"the most beautiful cookbook we've ever seen.\" Jeanine has been featured in \n\u003ci\u003ePeople\u003c\/i\u003e, \n\u003ci\u003eO: The Oprah Magazine\u003c\/i\u003e, \n\u003ci\u003eSelf\u003c\/i\u003e, \n\u003ci\u003eShape\u003c\/i\u003e, \n\u003ci\u003eMind Body Green\u003c\/i\u003e, \n\u003ci\u003eDesign*Sponge\u003c\/i\u003e, \n\u003ci\u003eRedbook\u003c\/i\u003e, \n\u003ci\u003eFood52\u003c\/i\u003e, \n\u003ci\u003e Refinery29\u003c\/i\u003e, and many more. As author of the popular \n\u003ci\u003eLove and Lemons \u003c\/i\u003eblog, she partners with leading brands, including Whole Foods and KitchenAid. She and her husband, Jack, cook and photograph from their home in Chicago while their two Shiba pups help clean up the kale stems that fall on the kitchen floor.\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 12\/07\/2015 (EAN 9781583335864, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eWilson Nonfiction Catalog\u003c\/span\u003e 04\/11\/2019 (EAN 9781583335864, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n","brand":"Avery Publishing Group","offers":[{"title":"Default Title","offer_id":51921610408217,"sku":"SPTM-9781583335864","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/7491ebaf-3f68-40c1-9736-38f4b1cf2b03_1500x1500.jpeg.format.jpg?v=1784453135"},{"product_id":"the-witcher-official-cookbook-provisions-fare-and-culinary-tales-from-travels-across-the-continent","title":"The Witcher Official Cookbook: Provisions, Fare, and Culinary Tales from Travels Across the Continent","description":"\n\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eAnita Sarna and Karolina Krupecka\u003c\/b\u003e are the creators of Witcher Kitchen. Anita is an indie video game producer and designer, self-taught cook, and food hedonist who loves finding culinary elements in video games and conquering her kitchen with new, sometimes quirky, recipes. Karolina is a photographer and production designer, sensitive to the slightest detail, who is passionate about Polish folklore, handmade traditional decorations, and books.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"If you've watched the hit Netflix sword-and-sorcery series and found yourself eyeing the onscreen victuals thinking 'mmm, that looks yummy, ' here's the perfect gift for the chef in the family.\" \n\u003cb\u003e\u003ci\u003e--Forbes\u003c\/i\u003e\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\"Sure to delight all RPG fans. Indulge in a comforting bowl of aromatic stew or succulent baked fruit sourced from the renowned White Orchard trees to chase away the chill; wrap up a challenging journey to Velen with a satisfying, traditional feast at the nearby tavern.\" \n\u003cb\u003e--IGN\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"A culinary tour of Geralt's world with over 80 recipes that show off the wide range of dining options available to Witchers and ordinary travelers . . . Oh, and remember--toss a coin to your chef on your way out the door.\" \n\u003cb\u003e\u003ci\u003e--Yahoo! Entertainment\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"A total joy. Each page contains fun little nods to Sapkowski's characters and stories, or to beloved locations from the video games (some of which you can actually visit to find the game-relevant foods) . . . a charming and essential addition for any \n\u003ci\u003eWitcher \u003c\/i\u003efan's kitchen. With its highly detailed and thought-out recipes, it provides options to make savory meals themed to any region on the Continent.\" \n\u003cb\u003e\u003ci\u003e--Winter Is Coming\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e \"The photographs in the book are almost a work of art unto themselves, showing just how good the food of \n\u003ci\u003eThe Witcher\u003c\/i\u003e looks. So cook and eat your fill, friends.\" \n\u003cb\u003e--\u003ci\u003eThe Mary Sue\u003c\/i\u003e\u003cbr\u003e\u003c\/b\u003e\n\u003cbr\u003e \"Not only is [ \n\u003ci\u003eThe Witcher Official Cookbook\u003c\/i\u003e] a treasure trove of recipes from the world of \n\u003ci\u003eThe Witcher, \u003c\/i\u003eit's a glimpse back into the most iconic locations of the books and games through the lens of their food.\" \n\u003cb\u003e--\u003ci\u003eThe Fandomentals \u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eEighty mouthwatering and restorative recipes inspired by the bestselling video game series \u003ci\u003eThe Witcher\u003c\/i\u003e, from hearty tavern fare and fortifying drinks to lavish banquets for feasts with friends--featuring a foreword by Andrzej Sapkowski, author and creator of \u003ci\u003eThe Witcher\u003c\/i\u003e.\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003eTake a culinary journey through the fantastical world of \n\u003ci\u003eThe Witcher\u003c\/i\u003e with thoughtfully imagined, flavorful recipes inspired by \n\u003ci\u003eThe Witcher\u003c\/i\u003e's expansive settings, characters, and lore. In this beautifully photographed cookbook, Anita Sarna and Karolina Krupecka, the creators of fan-favorite food blogs Nerds' Kitchen and Witcher Kitchen, share their meticulously-researched, immersive recipes that give fans a taste of the distinct flavors a witcher might sample as he travels the countryside in search of monsters to slay and coin to earn. \n\u003cp\u003e\u003c\/p\u003eThese dishes celebrate local and seasonal ingredients while adding unique twists that form a culinary map of the Continent and beyond. Warm up over a bowl of fragrant stew or juicy baked fruit from the namesake trees of White Orchard; end a hard journey to Velen with a hearty, rustic meal at the local tavern; enjoy an aromatic snack as you stroll the markets of Oxenfurt; sample dishes from near and far in the diverse port city of Novigrad; dine on freshly-caught fish and mulled drinks on the islands of Skellige; feast on rich dishes in the sun-drenched climates of Toussaint and Beauclair; or forage on the perilous road to Kaer Morhen to learn the edible secrets of the witcher's keep. Transport your kitchen to another world with the tempting scents and flavors in \n\u003ci\u003eThe Witcher Official Cookbook\u003c\/i\u003e. \n\u003cp\u003e\u003c\/p\u003e\n\u003ci\u003eCD PROJEKT(R), The Witcher(R) are registered trademarks of CD PROJEKT Capital Group. The Witcher game (c) CD PROJEKT S.A. Developed by CD PROJEKT S.A. All rights reserved. The Witcher game is set in the universe created by Andrzej Sapkowski in his series of books. All other copyrights and trademarks are the property of their respective owners.\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n","brand":"Ten Speed Press","offers":[{"title":"Default Title","offer_id":51921610637593,"sku":"SPTM-9781984860934","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/ab67304c-dc06-4cbd-9a44-ebc22b6e8471_1500x1500.jpeg.format.jpg?v=1784453146"},{"product_id":"eating-out-loud-bold-middle-eastern-flavors-for-all-day-every-day-a-cookbook","title":"Eating Out Loud: Bold Middle Eastern Flavors for All Day, Every Day: A Cookbook","description":"\n\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eEden Grinshpan \u003c\/b\u003eis a chef, food personality, and the current host of \n\u003ci\u003eTop Chef Canada\u003c\/i\u003e. After earning her culinary degree at Le Cordon Bleu in London, Eden found herself chasing big flavors around the world, cooking in restaurants, and eating her way across Europe, India, Southeast Asia, and of course Israel, from which her family hails. She conceptualized, produced, and hosted \n\u003ci\u003eEden Eats\u003c\/i\u003e, her first culinary travel show for the Cooking Channel. Her career in television sparked, Eden then went on to host and judge a multitude of television shows, including, \n\u003ci\u003eLog On and Eat with Eden Grinshpan \u003c\/i\u003eand \n\u003ci\u003eChopped Canada\u003c\/i\u003e. Eden lives in Brooklyn with her husband, Ido, and their daughter, Ayv.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\" \n\u003ci\u003eEating Out Loud\u003c\/i\u003e oozes Eden's culinary perspective and overall hotness. From the Tahini Caesar to Lemony Mejadra with Extra, Extra-Fried Shallots, she brings new life to everyday dinner staples, making them unique to her experience and fresh to our senses.\" \n\u003cb\u003e--Antoni Porowski, bestselling author of \u003ci\u003eAntoni in the Kitchen\u003c\/i\u003e\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\"Cooking a recipe from \n\u003ci\u003eEating Out Loud \u003c\/i\u003eis like flooding your kitchen with sunlight! The energy, warmth, and deliciousness this cookbook exudes is infectious and instantly puts me in a good mood. Eden's food is seductive, unfussy, superfresh, and always flavor forward. Just like her! I'd happily bask in its glow from morning 'til night . . . and sop up every drop!\" \n\u003cb\u003e--Gail Simmons, food expert, TV host, and author of\u003ci\u003e Bringing It Home\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"This is the cookbook you won't be able to put down, can cook out of every day, and comes from the heart and soul of the stunningly talented Eden Grinshpan. Deciphering the flavors and techniques of the Levant? Sure. Delicious recipes? Absolutely. And this book does more than that, taking inspiration from Eden's childhood, where the kitchen was a safe place to express herself and passing that gift on to the readers and home cooks.\" \n\u003cb\u003e--Andrew Zimmern, traveler, chef, writer, and teacher\u003cbr\u003e\u003c\/b\u003e\n\u003cbr\u003e\"I have always said that my next culinary adventure would be to dive into the foods of the Middle East. Learning a new cuisine can be intimidating, but what I love about this book is that Eden gives you the basics of typical ingredients, sauces, and flavor combinations to get you started and then turns them on their head to provide her own modern and fresh approach that leaves you wanting to explore every dish in the book.\" \n\u003cb\u003e--Missy Robbins, chef and owner of Lilia Ristorante and Misi; cofounder of Grovehouse\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eDiscover a playful new take on Middle Eastern cuisine with more than 100 fresh, flavorful recipes. \u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003e\"Finally! Eden Grinshpan is letting us in on her secrets of her healthful and deliriously delicious cooking. Giant flavors, pops of color everywhere and dishes you'll crave forever. It's the Eden way!\"--Bobby Flay\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eNAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY \u003ci\u003eDELISH \u003c\/i\u003eAND \u003ci\u003eLIBRARY JOURNAL\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003eEden Grinshpan's accessible cooking is full of bright tastes and textures that reflect her Israeli heritage and laid-back but thoughtful style. In \n\u003ci\u003eEating Out Loud, \u003c\/i\u003e Eden introduces readers to a whirlwind of exciting flavors, mixing and matching simple, traditional ingredients in new ways: roasted whole heads of broccoli topped with herbaceous yogurt and crunchy, spice-infused dukkah; a toasted pita salad full of juicy summer peaches, tomatoes, and a bevy of fresh herbs; and babka that becomes pull-apart morning buns, layered with chocolate and tahini and sticky with a salted sugar glaze, to name a few. \n\u003cp\u003e\u003c\/p\u003eFor anyone who loves a big, boisterous spirit both on the plate and around the table, \n\u003ci\u003eEating Out Loud\u003c\/i\u003e is the perfect guide to the kind of meal--full of family and friends eating with their hands, double-dipping, and letting loose--that you never want to end.\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 08\/03\/2020 (EAN 9780593135877, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 10\/01\/2020 pg. 94 (EAN 9780593135877, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n","brand":"Clarkson Potter Publishers","offers":[{"title":"Default Title","offer_id":51921610834201,"sku":"SPTM-9780593135877","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/f71a7b57-0a1f-44c2-a6f5-d817dea57dde_1500x1500.jpeg.format.jpg?v=1784453157"},{"product_id":"vino-the-essential-guide-to-real-italian-wine","title":"Vino: The Essential Guide to Real Italian Wine","description":"\n\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eJoe Campanale\u003c\/b\u003e is a sommelier and restaurateur and the current owner of Brooklyn's Fausto and LaLou, and was the opening owner of New York City's Dell'anima, L'Artusi, and Anfora. He is also the host of \n\u003ci\u003eIn the Drink\u003c\/i\u003e, a podcast about wine, and was named 2013's \n\u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e Sommelier of the Year. His restaurants have been featured in \n\u003ci\u003eThe New York Times, New York\u003c\/i\u003e magazine, and \n\u003ci\u003eSaveur\u003c\/i\u003e, among others. He lives in Brooklyn with his partner, son, and rescue pitbull terrier. \n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eJoshua David Steian \u003c\/b\u003eis a writer, illustrator, and contributing editor to Fatherly, the senior editor of Eater, and the editor at large at Tasting Table. His popular books include \n\u003ci\u003eEpicurean Journeys, Notes from a Young Black Chef, Food \u0026amp; Beer, The Nom Wah Tea Parlor Cookbook\u003c\/i\u003e, and \n\u003ci\u003eIl Buco Essentials: Stories and Recipes\u003c\/i\u003e. He lives in Brooklyn with his two young sons.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Rather than flash his credentials, [Campanale] introduces himself as 'Joey from Queens.' That disarming quality infuses this genial, practical, unpretentious guide. It's easy-to-read and digest, and is full of thoughtful observations and excellent recommendations. . . . \n\u003ci\u003eVino\u003c\/i\u003e is not dispassionate. It does not pretend to be objective. It's opinionated and refreshingly clear about its point of view.\" \n\u003cb\u003e\u003ci\u003e--New York Times\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"My wineglass has had the privilege of being on the receiving end of many a Joe Campanale pour through the years--always something Italian--and beyond the delicious memories of what I've tasted, it's the boundless enthusiasm, passion, and knowledge with which he uncorks those bottles that leave the most lasting imprint. With \n\u003ci\u003eVino, \u003c\/i\u003e I can keep enjoying the gift of learning about the ever-evolving landscape of the world's most soulful (and might I say favorite?) wine region.\" \n\u003cb\u003e--Danny Meyer, author of \u003ci\u003eSetting the Table: The Transforming Power of Hospitality in Business\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"My husband's first word was \n\u003ci\u003emore, \u003c\/i\u003e and my first word was \n\u003ci\u003evino.\u003c\/i\u003e More wine! I chose the site of my marriage based on my favorite wine in the world. We got married in a vineyard in Montalcino. The most extraordinary wine adventures we've ever had were with Joe. Joe has taught us about anfora\/amphora, orange wine, he's opened our minds and hearts to beautiful Lambruscos and wines of every age, shape, and vintner. We love his picks and knowledge and you will, too. Cheers, Joe!\" \n\u003cb\u003e--Rachael Ray, television personality, philanthropist, and author\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"This book is for the ages. Joe captures the rich past of Italy while looking ahead to what's new and exciting. Bravo!\" \n\u003cb\u003e--Rajat Parr, owner of Phelan Farm\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Refreshingly engaging, marvelously personal, Joe Campanale's \n\u003ci\u003eVino\u003c\/i\u003e is inspiringly readable and effortlessly guides us through the styles, tastes, and charms of the fantastic world of Italian wines. Guaranteed to make you thirsty.\" \n\u003cb\u003e--Alice Fiering, author of \u003ci\u003eNatural Wine for the People\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"I have been eating at Joe's restaurants for years, and I'm thrilled to have this beautiful and thoughtful guide to Italian wine at my fingertips. As a wine novice (but not-so-much a wine-drinking novice) he makes learning about this region, its wines, and the winemakers accessible and exciting. I'm . . . drinking some right now!\" \n\u003cb\u003e--Abbi Jacobson, writer, actor, and producer\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Campanale's meticulous study of an evolving world is nothing short of impressive.\" \n\u003cb\u003e\u003ci\u003e--Publishers Weekly\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003e\u003cb\u003eThe Italian wine bible for a new generation--a superstar sommelier and restaurateur explores the dynamic world of contemporary Italian wine.\u003c\/b\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003e\"Joe gives us the gift of learning about the ever-evolving landscape of the world's most soulful (and might I say favorite?) wine region.\"--Danny Meyer\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eONE OF THE BEST COOKBOOKS OF THE YEAR: \u003ci\u003eThe New York Times\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003eAcclaimed Italian wine expert, sommelier, winemaker, and restaurateur, Joe Campanale presents a comprehensive guide that is as transportive as it is deeply educational. \n\u003ci\u003eVino\u003c\/i\u003e dives into the dynamic landscape of Italian wine today, where a new generation of winemakers is eschewing popular international styles, championing long-forgotten indigenous grapes, and adopting sustainable approaches best suited for their local climates. \n\u003cp\u003e\u003c\/p\u003eIn an epic quest through Italy's 20 regions that takes readers from the steep hills of Valle d'Aosta to the near-tropical climates of Sicily, Campanale uncovers and profiles the diversity of real Italian wine and the most exciting, game-changing producers in each area. Readers will leave with countless recommendations for exceptional winemakers and be armed with Campanale's empowering new rubric of quality (say goodbye to the Italian wine pyramid). Full of colorful stories, in-depth explorations of the modern craft, and stunning photography, \n\u003ci\u003eVino\u003c\/i\u003e proves there's never been a better time to drink Italian wine.\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 03\/07\/2022 (EAN 9780593136140, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n","brand":"Clarkson Potter Publishers","offers":[{"title":"Default Title","offer_id":51921611981081,"sku":"SPTM-9780593136140","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/5c3961ab-20ef-4f43-9c4c-40f04d9ce9a8_1500x1500.jpeg.format.jpg?v=1784453183"},{"product_id":"norwegian-baking-through-the-seasons-90-sweet-and-savoury-recipes-from-north-wild-kitchen","title":"Norwegian Baking Through the Seasons: 90 Sweet and Savoury Recipes from North Wild Kitchen (Spiral Bound)","description":"\n\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tNevada Berg, author and creator of the award-winning food and culture blog \n\u003ci\u003eNorth Wild Kitchen\u003c\/i\u003e, is regarded internationally as one of the most recognized voices for Norwegian food. Her successful first cookbook, \n\u003ci\u003eNorth Wild Kitchen\u003c\/i\u003e, was published by Prestel in 2018 and named by the \n\u003ci\u003eNew York Times\u003c\/i\u003e as one of the best cookbooks of the year. Nevada resides in the medieval valley of Numedal, Norway.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReading Line\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tA year of Norwegian baking: delicious season-inspired recipes, from lefse to knekkebrød, from kanelkake to sirupsnipper.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eNevada Berg takes readers back into her Norwegian kitchen, offering a year's worth of new baking recipes in this seasonally focused, gorgeously photographed celebration of slow Nordic living.\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003eNevada Berg's first cookbook, \n\u003ci\u003eNorth Wild Kitchen\u003c\/i\u003e, was chosen as one of the year's best cookbooks by the New York Times. Now she returns with all new recipes for mouthwatering baked goods that will transport readers back to the Norwegian landscape. \n\u003cp\u003e\u003c\/p\u003eOrganized according to Norway's five seasons, the book features ninety sweet and savory recipes and includes traditional baked goods for Norwegian holidays and other celebrations and special occasions. \n\u003cp\u003e\u003c\/p\u003eStunning photography captures the delicate details of Nevada's mountain farm home, showing how the seasons shape what's going into the oven and onto the plate each time of the year: Rustic Spelt Crackers, Candied Almond Cake, Wild Blueberry and Oregano Bread, Troll Cream Oatmeal Cookies, or Lefse with Cinnamon Buttercream. Each recipe is introduced by a brief mood-setting text, incorporates the best ingredients each season has to offer, and is also entirely adaptable to anyone's pantry. \n\u003cp\u003e\u003c\/p\u003eSteeped in Nordic tradition, but delivered in a thoroughly modern sensibility, this new collection will enlarge Nevada's growing fan base while delighting home cooks who have already discovered the pleasures of her unique sensibility.\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n","brand":"Prestel Publishing","offers":[{"title":"Default Title","offer_id":51921612177689,"sku":"SPTM-9783791388618","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/0c002831-e5dd-4a92-9294-26487eaf004e_1500x1500.jpeg.format.jpg?v=1784453188"},{"product_id":"giadas-italy-my-recipes-for-la-dolce-vita-a-cookbook","title":"Giada's Italy: My Recipes for La Dolce Vita: A Cookbook","description":"\n\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"America knows and loves Giada De Laurentiis for her lighter, healthier takes on classic Italian fare. In her newest cookbook, she invites fans and home cooks to get to know the flavors and stories that have inspired her life's work. Here, she shares recipes for authentic Italian dishes as her family has prepared them for years while infusing them with her signature fresh flavors to make them her own, like in her Grilled Swordfish with Candied Lemon Salad; Spaghetti with Chianti and Fava Beans; Asparagus with Grilled Melon Salad; Bruschetta with Burrata and Kale Salsa Verde; and Fennel Upside Down Cake. Filled with gorgeous photography of Italy, peppered with family stories, and complete with more of Giada's tips and advice for cooking up fabulous meals with ease, Giada's Italy is a stunning celebration of Italy's flavors as only Giada could present them\"--\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eGIADA DE LAURENTIIS\u003c\/b\u003e is the Emmy Award-winning star of Food Network's \n\u003ci\u003eEveryday Italian\u003c\/i\u003e, \n\u003ci\u003eGiada at Home\u003c\/i\u003e, \n\u003ci\u003eGiada's Holiday Handbook\u003c\/i\u003e, and \n\u003ci\u003eGiada in Italy\u003c\/i\u003e; she is also a judge on \n\u003ci\u003eFood Network Star\u003c\/i\u003e, a contributing correspondent for NBC's \n\u003ci\u003eToday\u003c\/i\u003e show, and the author of seven \n\u003ci\u003eNew York Times\u003c\/i\u003e bestselling books. She recently published the eighth in her series of books for young readers, \n\u003ci\u003eRecipe for Adventure\u003c\/i\u003e. She has a namesake restaurant on the Las Vegas Strip with a second location planned for 2018. Born in Rome, Giada grew up in Los Angeles, where she now lives with her daughter, Jade.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003e\u003ci\u003eNew York Times\u003c\/i\u003e Bestseller \u003cbr\u003e\u003c\/b\u003e\n\u003cbr\u003e\n\u003cb\u003e\u003ci\u003ePublishers Weekly\u003c\/i\u003e Bestseller \u003cbr\u003e\u003c\/b\u003e\n\u003cbr\u003eThe Absolute Best Cookbooks of 2018-- \n\u003ci\u003e\u003cb\u003eCountry Living\u003c\/b\u003e\u003c\/i\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003eAll the Best Cookbooks to Gift in 2018-- \n\u003ci\u003e\u003cb\u003eFoodNetwork\u003c\/b\u003e\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003eTop 10 in Cooking \u0026amp; Food Spring 2018-- \n\u003cb\u003e\u003ci\u003ePublishers Weekly\u003cbr\u003e\u003c\/i\u003e\u003c\/b\u003e\n\u003cbr\u003eSpring Cookbook Roundup 2018-- \n\u003cb\u003e\u003ci\u003eTasting Table\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003eNew Cookbooks to Buy This Spring 2018-- \n\u003cb\u003e\u003ci\u003eEpicurious\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003eBest New Cookbooks Spring 2018-- \n\u003cb\u003e\u003ci\u003eEater \u003c\/i\u003e\u003c\/b\u003e\u003cp\u003e\u003c\/p\u003e\"Giada De Laurentiis' newest cookbook filled with Italian food adventures is giving us a major case of menu envy. The pages of \n\u003ci\u003eGiada's Italy\u003c\/i\u003e are bursting with snapshots of the luminous chef in Rome making, plating, and chowing down on her favorite authentic dishes. Covering starters, lunch, in-betweens, easy weeknight feats, sides, and sweets, De Laurentiis' recipes are fresh and vibrant spring to summer dining goals.\" \n\u003cb\u003e\u003ci\u003e\u003cbr\u003e--\u003cb\u003e\u003ci\u003eRefinery 29\u003c\/i\u003e\u003c\/b\u003e\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003e\u003ci\u003eNEW YORK TIMES \u003c\/i\u003eBESTSELLER - Giada De Laurentiis lavishly explores her food roots and the lifestyle traditions that define \u003ci\u003ela bella vita\u003c\/i\u003e, with the contemporary California twist that has made her America's most beloved Italian chef.\u003c\/b\u003e\n\u003cbr\u003e\n\u003cb\u003e \u003c\/b\u003e\n\u003cbr\u003eFor Giada, a good meal is more than just delicious food--it's taking pleasure in cooking for those you love, and slowing down to embrace every moment spent at the table. In \n\u003ci\u003eGiada's Italy\u003c\/i\u003e, she returns to her native Rome to reconnect with the flavors that have inspired the way she cooks and shares what it means to live \n\u003ci\u003ela dolce vita.\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003eHere she shares recipes for authentic Italian dishes as her family has prepared them for years, updated with her signature flavors. Her Bruschetta with Burrata and Kale Salsa Verde is a perfect light dinner or lunch, and Grilled Swordfish with Candied Lemon Salad can be prepared in minutes for a quick weeknight meal. Sartu di Riso is a showstopping entrée best made with help from the family, and because no meal is complete without something sweet, Giada's Italian-inflected desserts like Pound Cake with Limoncello Zabaglione and Chianti Affogato will keep everyone at the table just a little bit longer. \n\u003cp\u003e\u003c\/p\u003eFilled with stunning photography taken in and around Rome, intimate family shots and stories, and more recipes than ever before, \n\u003ci\u003eGiada's Italy \u003c\/i\u003ewill make you fall in love with Italian cooking all over again.\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 01\/01\/2018 (EAN 9780307987228, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eWilson Nonfiction Catalog\u003c\/span\u003e 04\/11\/2019 (EAN 9780307987228, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n","brand":"Clarkson Potter Publishers","offers":[{"title":"Default Title","offer_id":51921612275993,"sku":"SPTM-9780307987228","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/1a5d9182-677e-4ae1-a15c-7918344719e7_1500x1500.jpeg.format.jpg?v=1784453194"},{"product_id":"the-chutney-life-100-easy-to-make-indian-inspired-recipes","title":"The Chutney Life: 100 Easy-To-Make Indian-Inspired Recipes (Spiral Bound)","description":"\n\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003ePalak Patel \u003c\/b\u003eis the founder of the popular lifestyle brand and blog \n\u003ci\u003eThe Chutney Life\u003c\/i\u003e, where she shares recipes influenced by her Indian heritage as well as lifestyle tips and much more. She lives in Philadelphia\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eA beautiful collection of Indian-American recipes for fresh, flavorful, healthy meals every day of the week from Palak Patel, the founder of the hugely popular lifestyle brand and blog The Chutney Life.\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e The 100 easy-to-make recipes in this cookbook not only celebrate the Indian food Patel grew up eating but also the loving hands that made that food. Filled with anecdotes, love notes to Patel's favorite kitchen tools, and many time-saving tips, Patel's recipes find inspiration in resourcefulness. \n\u003cp\u003e\u003c\/p\u003e Busy parents and curious cooks alike will find new, exciting flavors here, inspired by souvenirs of Patel's travels, makeovers of classics, and Indian remakes of favorites, including: Coconut Shrimp Po' Boys with Panang Curry Remoulade; Crispy Barbecue Chicken \n\u003ci\u003eKeema\u003c\/i\u003e Tacos; Masala Pot Pies covered in beautiful delicious golden puff pastry; and secret recipes for Patel's unbeatable chutneys. \n\u003cp\u003e\u003c\/p\u003e By embracing the magic that happens when flavors transcend continents and cultures, \n\u003ci\u003eThe Chutney Life \u003c\/i\u003efinds the perfect balance in Indian-American cooking. \n\u003cp\u003e\u003c\/p\u003e On her blog, \n\u003ci\u003eThe Chutney Life\u003c\/i\u003e, Palak Patel breaks down the intricacies of Indian cooking into accessible recipes for all home cooks. From the importance of a good \n\u003ci\u003etadka--\u003c\/i\u003ea means through which whole spices are tempered in oil to increase their flavor profile--to countless easy hacks such as upgrading a classic can of Campbell's Tomato Soup with a little ginger, garlic, and coriander, these recipes are fresh, inventive, and irresistible. \n\u003cp\u003e\u003c\/p\u003e With Patel's signature snacks--spreading \n\u003ci\u003e lasan ni\u003c\/i\u003e chutney (a spicy spread made by pounding together fresh garlic cloves and chili powder in a mortar and pestle) inside of a quesadilla or adding just a touch of cumin and coriander powder to cream of cauliflower soup--you'll never get bored or see the same old stuff. \n\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 10\/01\/2023 pg. 61 (EAN 9781419764394, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003ePatel, Palak\u003cbr\u003e\n\u003cb\u003ePalak Patel \u003c\/b\u003eis the founder of the popular lifestyle brand and blog \n\u003ci\u003eThe Chutney Life\u003c\/i\u003e, where she shares recipes influenced by her Indian heritage as well as lifestyle tips and much more. She lives in Philadelphia.\u003cbr\u003e\u003cbr\u003e\n\u003c\/p\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n","brand":"Harry N. Abrams","offers":[{"title":"Default Title","offer_id":51921614962969,"sku":"SPTM-9781419764394","price":45.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/d785d46a-af8f-4fff-8f9e-a8c1cd6fc1e6.jpg?v=1784453259"},{"product_id":"pilots-handbook-of-aeronautical-knowledge-2026-faa-h-8083-25c","title":"Pilot's Handbook of Aeronautical Knowledge (2026): Faa-H-8083-25c (Spiral Bound)","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan class=\"a-text-bold\"\u003eThis is the FAA Pilot’s Handbook of Aeronautical Knowledge FAA-H-8083-25C.\u003cbr\u003eThis PHAK (FAA-H-8083-25C) includes the addendum released in October 2025.\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e\u003cbr\u003e\u003cbr\u003eIntroducing the Ultimate Guide for Aspiring Aviators and Seasoned Pilots Alike:\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003e\"The Pilot's Handbook of Aeronautical Knowledge\"\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003cbr\u003eAre you ready to soar to new heights? Whether you're a budding aviator with dreams of taking flight or an experienced pilot looking to expand your aeronautical knowledge, the \"Pilot's Handbook of Aeronautical Knowledge\" is your passport to the skies!\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eUnlock Your Aviation Potential:\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003eThis comprehensive handbook is your go-to resource for all things aviation. From the fundamentals of flight to advanced navigation techniques, it's a treasure trove of essential information that every pilot should have at their fingertips.\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cstrong\u003e\u003cspan class=\"a-text-bold\"\u003eWhat You'll Discover Inside:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e\u003cbr\u003e- The Science of Flight: Delve into the principles of aerodynamics and gain a deep understanding of how aircraft stay aloft.\u003cbr\u003e- Navigation Essentials: Master the art of reading charts, using instruments, and navigating safely through any weather conditions.\u003cbr\u003e- Aircraft Systems: Get to know the inner workings of different aircraft and learn how to troubleshoot common issues.\u003cbr\u003e- Regulations and Procedures: Stay in compliance with the latest aviation rules and guidelines.\u003cbr\u003e- Becoming a Better Pilot: Hone your skills and develop the confidence needed to be a successful pilot.\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cstrong\u003e\u003cspan class=\"a-text-bold\"\u003eFor All Levels of Expertise:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e\u003cbr\u003eWhether you're a beginner taking your first steps into the world of aviation or an experienced pilot seeking to refresh your knowledge and skills, this handbook caters to all levels of expertise. It's designed to be your lifelong companion in your aviation journey.\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cstrong\u003e\u003cspan class=\"a-text-bold\"\u003eTrusted by Professionals:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e\u003cbr\u003eThe \"Pilot's Handbook of Aeronautical Knowledge\" is the same resource trusted by aviation professionals and used in pilot training programs all over the United States and beyond. It's packed with knowledge distilled from decades of flying experience.\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cstrong\u003e\u003cspan class=\"a-text-bold\"\u003eElevate Your Aviation Adventure:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e\u003cbr\u003eDon't miss out on this opportunity to elevate your aviation adventure. This book isn't just a manual; it's your co-pilot on a journey of discovery through the skies. So, fasten your seatbelt, turn the page, and prepare to embark on the flight of a lifetime!\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cstrong\u003e\u003cspan class=\"a-text-bold\"\u003eTable of Contents\u003c\/span\u003e:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"a-unordered-list a-vertical\"\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003eChapter 1: Introduction to Flying\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003eChapter 2: Aeronautical Decision-Making\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003eChapter 3: Aircraft Construction\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003eChapter 4: Principles of Flight\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003eChapter 5: Aerodynamics of Flight\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003eChapter 6: Flight Controls\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003eChapter 7: Aircraft Systems\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003eChapter 8: Flight Instruments\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003eChapter 9: Flight Manuals and Other Documents\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003eChapter 10: Weight and Balance\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003eChapter 11: Aircraft Performance\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003eChapter 12: Weather Theory\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003eChapter 13: Aviation Weather Services\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003eChapter 14: Airport Operations\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003eChapter 15: Airspace\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003eChapter 16: Navigation\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003eChapter 17: Aeromedical Factors\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003eAppendices\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003eGlossary\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003eIndex\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eThis handbook supersedes the 2016 edition with the red\/brown cover (FAA-H-8083-25B).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Skyhorse Publishing","offers":[{"title":"Default Title","offer_id":51921616011545,"sku":"SPTM-9781510779877","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/caafa994-8d72-4653-adf6-b64b2b2905e9_800x800_f7294828-83c4-45d5-b2cf-b98aa52b47b3.png?v=1784453302"},{"product_id":"the-world-of-minecraft-minecraft","title":"The World of Minecraft (Minecraft)","description":"\n\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eMojang AB\u003c\/b\u003e is a games studio based in Stockholm, Sweden.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eUncover the history of one of the most influential games of all time in \u003ci\u003eThe World of Minecraft\u003c\/i\u003e. Explore how the critically acclaimed game evolved from a one-person project in 2009 to the global gaming phenomenon it is today.\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003ci\u003eThe World of Minecraft\u003c\/i\u003e is the definitive account of the game's history, combining exclusive interviews from the Mojang studio and recollections from long-standing members of the gaming community. Read the stories behind mods like Feed The Beast, the growth of community-defining servers like Hypixel, and YouTube channels like The Yogscast, plus a personal account from Lydia Winters on the creation of Alex, the impact of Minecraft charity Block by Block, the origin of the phantom, and many more insights. \n\u003cp\u003e\u003c\/p\u003eThis must-have collector's item includes a foreword from chief creative officer Jens \"Jeb\" Bergensten and an afterword from vanilla Minecraft game director Agnes Larsson, plus original concept art, beautifully detailed renders, and previously unseen archive materials that illustrate how the game has developed over its first fifteen years. Journey back into past eras of the game and look to the future in this comprehensive chronicle of Minecraft's story.\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n","brand":"Random House Worlds","offers":[{"title":"Default Title","offer_id":51921616470297,"sku":"SPTM-9780593722497","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/971cd856-4f1c-4caa-b771-d77856adf58d_2250x2250_c11eb540-0abb-4238-9a8b-e2a0506e6f4e.png?v=1784453328"},{"product_id":"big-vegan-flavor-techniques-and-150-recipes-to-master-vegan-cooking","title":"Big Vegan Flavor: Techniques and 150 Recipes to Master Vegan Cooking","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\"A groundbreaking and comprehensive \"vegan flavor bible\"-with 150 must-make recipes-from the wildly popular home cook and creator behind Rainbow Plant Life\"--\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\u003cb\u003eNisha Vora\u003c\/b\u003e is the author of \u003ci\u003eThe Vegan Instant Pot Cookbook\u003c\/i\u003e. After graduating from Harvard Law School and working as a lawyer for four years, she exchanged her casebooks for cookbooks and launched a career in her dream world of food by creating Rainbow Plant Life, the vegan cooking blog, Instagram account, and YouTube channel. Nisha lived in New York for eight years but is now based in her native California.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\" \u003ci\u003eBig Vegan Flavor \u003c\/i\u003eis Nisha's best work yet! She shares tons of insanely delicious vegan recipes along with techniques and tips to make you a confident, creative plant-based cook. This book is an incredible resource for anyone who wants to make vibrant, nourishing meals that are PACKED with flavor.\" \u003cbr\u003e\u003cb\u003e--Jeanine Donofrio, \u003ci\u003eNew York Times \u003c\/i\u003ebestselling author of \u003ci\u003eLove \u0026amp; Lemons Simple Feel Good Food\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\n\" \u003ci\u003eBig Vegan Flavor\u003c\/i\u003e marries stunning photography with a master class on plant-based cooking. With her trademark precision and palpable joy for food, Nisha delivers not just big flavor, but big heart in this must-have addition to every cookbook collection.\" \u003cbr\u003e\u003cb\u003e--Joanne Lee Molinaro, James Beard Award-winning author of \u003ci\u003eThe Korean Vegan Cookbook\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e \u003c\/p\u003e\n\"A glorious celebration of the diverse world of vegan cooking and a wonderful resource.\" \u003cbr\u003e\u003cb\u003e--Nik Sharma, James Beard finalist, IACP winner, and author of \u003ci\u003eVeg-table\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e \u003c\/p\u003e\n\"Nisha has a gift for creating incredibly satisfying and approachable dishes. In this book, she offers a mountain of useful information and insight, helping any home cook to maximize flavor and texture. The end result is a magnificent collection of recipes that you'll want to run to the kitchen and make.\" \u003cbr\u003e\u003cb\u003e--Timothy Pakron, author of \u003ci\u003eMississippi Vegan\u003c\/i\u003e\u003c\/b\u003e \u003cbr\u003e\u003ci\u003e \u003c\/i\u003e \u003cbr\u003e\"You can trust Nisha for thoughtfully composed and meticulously tested recipes. In \u003ci\u003eBig Vegan Flavor\u003c\/i\u003e, Nisha showcases the full breadth of the vibrancy and diversity that vegan cuisine has to offer. It is a must-have resource brimming with stunning photographs and practical tips that are accessible to any vegan home cook, from the early beginner to the seasoned professional.\" \u003cbr\u003e\u003cb\u003e--Sheil Shukla, author of \u003ci\u003ePlant-Based India\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\u003cb\u003eThe instant \u003ci\u003eNew York Times\u003c\/i\u003e bestseller \u003c\/b\u003e\n\u003cp\u003e \u003c\/p\u003e\n2025 James Beard Foundation Award Nominee\n\u003cp\u003e \u003c\/p\u003e\nNamed a Best Cookbook of 2024 by NPR, \u003ci\u003eVegNews, \u003c\/i\u003eand \u003ci\u003eThe Portland Press Herald\u003c\/i\u003e\n\u003cp\u003e \u003c\/p\u003e\nA groundbreaking and comprehensive \"vegan flavor bible\"--with 150 must-make recipes--from the wildly popular home cook and creator behind Rainbow Plant Life\n\u003cp\u003e \u003c\/p\u003e\nWith more than two million devoted fans online, Nisha Vora has become the trusted source for exceptional vegan recipes for the home cook. That's because of her \"flavor first\" philosophy. It's an approach she's honed nearly a decade creating plant-based dishes that just plain taste amazing, labels aside. Now she's created an essential, comprehensive guide that codifies the principles of plant-based cooking for the first time, from how to coax the most out of your ingredients and how to understand essential flavor pairings, to how to achieve impossible-to-resist, \u003ci\u003emust-have-more\u003c\/i\u003e textures and embrace the myriad ways vegetables can be enjoyed: roasted, caramelized, braised, pampered in bold marinades and umami-rich sauces, and so much more.\n\u003cp\u003e \u003c\/p\u003e\nAs Nisha demonstrates in this groundbreaking book, the creative possibilities are endless thanks to the rich variety in the plant-based kingdom and the infinite and exciting ways there are to achieve \u003ci\u003ebig flavor\u003c\/i\u003e.\n\u003cp\u003e \u003c\/p\u003e\nThis book illuminates not only the \u003ci\u003ehow, \u003c\/i\u003ebut the \u003ci\u003e why \u003c\/i\u003eof these fundamental principles so that anyone can boost their confidence and reach their full, plant-savvy potential in the kitchen--whether they like to rotate in a few veggie meals a week, or they are experienced home cooks looking for next-level, wow-worthy meals. With more than 150 globally-inspired recipes, easy \"flavor boosters\" that add depth or pop to all kinds of dishes, simple swaps for whatever you're craving or have on-hand, make ahead tips, and more, \u003ci\u003eBig Vegan Flavor\u003c\/i\u003e is packed with ideas and inspiration. Each recipe offers a quick tutorial: Dishes like Miso Butter-Seared King Oyster Scallops will teach you how to brine plants until perfectly tender. Chai-Spiced Custard Tart with Mango will open your eyes to the power of a good spice blend and a sweet-tangy, creamy-crunchy dessert. 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From live-fire classics like Bacon-Cheddar Smash Burgers to unexpected dishes like Charred Broccoli Salad and Crispy Feta Eggs, cooks who opt to take it outside will find all kinds of creative ways to use their grills year-round paired with 100 beautiful photos shot at Michael's home in Southern California. Impress your friends with showstopping mains like Gyro-Style Lamb Burger with Tzatziki and Grilled Onion, Grilled Eggplant Parmesan, and Birria Style Beef Tacos. Round out the meal with sides like Stuffed Squash Blossoms, Duck Fat-Fried Fondant Potatoes, or Blue Cornbread with Honey Butter, and serve up salads to remember like Shaved Carrots with Yogurt Dressing, Grilled Greens with Lime Vinaigrette, or Avocado, Orange, and Jicama Salad. And of course there are desserts, too from Fresh Strawberry Pie to Chocolate Chip Cookie Bars-all cooked (you know it) outside\"--\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003e\u003ci\u003eNEW YORK TIMES\u003c\/i\u003e BESTSELLER - Go beyond the basics with 100 recipes for showstopping mains, salads, even desserts--all cooked outside--from the host of \u003ci\u003eSymon's Dinners Cooking Out \u003c\/i\u003eon the Food Network.\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003eIn \n\u003ci\u003eSymon's Dinners Cooking Out, \u003c\/i\u003eMichael Symon offers 100 recipes for outdoor cooking including desserts and drinks too. Featuring fan-favorite recipes from his popular Food Network show, \n\u003ci\u003eSymon's Dinners Cooking Out, \u003c\/i\u003eand brand new recipes, this cookbook is sure to excite budding and expert grillers alike. From live-fire classics like \n\u003cb\u003eBacon-Cheddar Smash Burgers\u003c\/b\u003e to unexpected dishes like \n\u003cb\u003eFettuccine with Smoked Tomato Sauce\u003c\/b\u003e, cooks who take it outside will find all kinds of creative ways to use their grills year-round. \n\u003cp\u003e\u003c\/p\u003eShowstopping mains are divided into three chapters: \n\u003cb\u003eQuick \u0026amp; Easy \u003c\/b\u003e( \n\u003cb\u003eGrilled Swordfish with Salsa Fresca)\u003c\/b\u003e, \n\u003cb\u003eFeed a Crowd \u003c\/b\u003e( \n\u003cb\u003eGrilled Eggplant Parmesan\u003c\/b\u003e), and \n\u003cb\u003eA Bit Fancy \u003c\/b\u003e( \n\u003cb\u003ePork Porterhouse with Chimichurri\u003c\/b\u003e). 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Her first cookbook was called \n\u003ci\u003eEva's Kitchen;\u003c\/i\u003e she also has a culinary podcast called \n\u003ci\u003eHungry for History\u003c\/i\u003e and the tequila brand Casa del Sol. She hosts the CNN show \n\u003ci\u003eSearching for Mexico\u003c\/i\u003e and splits her time between Los Angeles and Mexico City with her husband and their son.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eA celebration of Mexican ingredients and traditions--plus 100 favorite recipes--from Eva Longoria\u003cbr\u003e\u003c\/b\u003e\n\u003cbr\u003eWhile hosting \n\u003ci\u003eSearching for Mexico\u003c\/i\u003e on CNN, Eva Longoria reconnected with her Mexican roots and tasted iconic Mexican dishes like meat-stuffed \n\u003cb\u003eChiles en Nogada\u003c\/b\u003e draped in a creamy walnut sauce and the Yucatán classic \n\u003cb\u003ePollo Asado, \u003c\/b\u003emade with an aromatic garlic-citrus-achiote paste. 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Plus learn more about each ingredient with tips for increasing plant diversity and science-based explanations for the nutritional benefits of the ingredients and recipes included. \n\u003cp\u003e\u003c\/p\u003eRecipes include: \n\u003cbr\u003e\n\u003cul\u003e\n\u003cli\u003eRaspberry Lemon Pancakes\u003c\/li\u003e\n\u003cli\u003eSweetcorn Fritters\u003c\/li\u003e\n\u003cli\u003eGreen Goddess Chickpea Sandwich\u003c\/li\u003e\n\u003cli\u003eButter Bean Caesar\u003c\/li\u003e\n\u003cli\u003eEggplant Schnitzel\u003c\/li\u003e\n\u003cli\u003eLemon Pistachio Loaf\u003c\/li\u003e\n\u003cli\u003eChocolate Olive Oil Mousse\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003ePacked with plant-led inspiration for delicious meals to feed you, your family, and your microbiome, \n\u003ci\u003eThe Food for Life Cookbook\u003c\/i\u003e is a must-have for every gut-loving home and kitchen and the perfect gift for anyone who wants to embrace a new way of eating. \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eCook for life. Join the food revolution.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n","brand":"Ten Speed Press","offers":[{"title":"Default Title","offer_id":51921650450713,"sku":"SPTM-9780593838631","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/afbbdd56-19af-4020-bb99-a37f4f85d6a6_1500x1500.jpeg.format.jpg?v=1784453892"},{"product_id":"the-magnolia-bakery-handbook-of-icebox-desserts-a-complete-guide-for-the-home-baker-volume-2","title":"The Magnolia Bakery Handbook of Icebox Desserts: A Complete Guide for the Home Baker, Volume 2 (Spiral Bound)","description":"\n\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003eIndulge in 100 delightful no-bake desserts from the iconic New York bakery. Explore classic treats like banana pudding; icebox cakes, pies, and cheesecakes; as well as all-new icebox sweets from Magnolia Bakery's Chief Baking Officer Bobbie Lloyd.\u003c\/p\u003e\n\u003cp\u003eMagnolia Bakery, once a small corner shop in New York's West Village, now a global phenomenon with 40+ stores around the world, shares a new collection of recipes in The Magnolia Bakery Handbook of Icebox Desserts.\u003c\/p\u003e\n\u003cp\u003eAn icebox dessert is a no-bake or low-bake dessert that comes together with time to set in the refrigerator, meaning these recipes are simple, classic, easy to make, and of course, completely delicious. This beautiful cookbook features 100 dessert recipes--each with a gorgeous photo--of icebox cakes, icebox pies, cheesecakes, icebox bars, and puddings, including variations on Magnolia Bakery's famous and beloved banana pudding, plus recipes that cover the prep work (and require a bit of baking) for crusts, crumbs, fillings, and cookies. Advice on kitchen staples and supplies, with tips and tricks to become the ultimate baker are also included, so you're ready to go before you start. Recipes include: \u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBanana Pudding Icebox Cake\u003c\/li\u003e\n\u003cli\u003eTriple Chocolate Pudding Pie\u003c\/li\u003e\n\u003cli\u003eCold Brew Chocolate Chip Cheesecake\u003c\/li\u003e\n\u003cli\u003eStrawberry Shortcake Bars\u003c\/li\u003e\n\u003cli\u003eCannoli Icebox Bars\u003c\/li\u003e\n\u003cli\u003ePeach Crisp No Bake Bars\u003c\/li\u003e\n\u003cli\u003eChocolate Wafer Cookies\u003c\/li\u003e\n\u003cli\u003ePumpkin Spice Pudding with Cookie Butter Swirl\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eSo make some room in the fridge, turn off the oven, and enjoy these mouthwatering summer desserts and flavors at home!\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 04\/01\/2025 pg. 45 (EAN 9780063279865, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 05\/05\/2025 (EAN 9780063279865, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eLloyd, Bobbie\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBobbie Lloyd\u003c\/strong\u003e is the CEO and Chief Baking Officer at Magnolia Bakery, where she has played an integral role in expanding the bakery from its original location in New York City's West Village to more than 40 global locations. She brings the homemade essence of Magnolia Bakery for customers through the creation and development of new recipes and perfection of old favorites. Born and raised in the Chicago area, Lloyd began her epicurean journey at eight with her first cooking class. She cultivated this interest through her formal education at Chef's and Company in Boston and working in restaurants. Throughout her career she has been involved in all aspects of the restaurant and bakery business, and authored her first cookbook, \u003cem\u003eThe Magnolia Bakery Handbook\u003c\/em\u003e, in 2020. She lives in New York City.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n","brand":"Harvest Publications","offers":[{"title":"Default Title","offer_id":51921650876697,"sku":"SPTM-9780063279865","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/cc4f3ed1-3060-4d7e-8ea8-512382ca1ddd_1500x1500.jpeg.format.jpg?v=1784453930"},{"product_id":"fat-flour-the-art-of-a-simple-bake-a-cookbook","title":"Fat + Flour: The Art of a Simple Bake: A Cookbook","description":"\n\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Nicole is one of the only people I trust to write a recipe that I know will work, taste great, and probably make you laugh while reading it. This book is worth it for the banana bread(s) alone, but also the cookies, and, well, everything else.\" -- \n\u003cb\u003eAlison Roman, author of \u003ci\u003eSweet Enough, Nothing Fancy, \u003c\/i\u003eand \u003ci\u003eDining In\u003c\/i\u003e \u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\"A just-plain-fun baking book packed with clever but home-cook-friendly recipes . . . Get your hands on a copy of Nicole Rucker's \n\u003ci\u003eFat + Flour \u003c\/i\u003eand get ready to dog-ear a lot of pages . . . A delicious and doable delight.\" -- \n\u003cb\u003e\u003ci\u003eThe New York Times\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"A lot of cookbook writers claim their recipes are unfussy, but in \n\u003ci\u003eFat + Flour, \u003c\/i\u003e Nicole Rucker actually pulls it off, all while proving her status as one of the preeminent pro bakers in the country. This is a book that will truly empower readers to produce bakery-worthy goods at home without lots of extra steps or work.\" -- \n\u003cb\u003eClaire Saffitz, author of \u003ci\u003eDessert Person\u003c\/i\u003e and \u003ci\u003eWhat's for Dessert\u003cbr\u003e\u003c\/i\u003e\u003c\/b\u003e\n\u003cbr\u003e\"If you, like me, are a person who loves to bake and yet can never, ever remember to take your butter out of the refrigerator in time to bring it to room temperature, Nicole Rucker's \n\u003ci\u003eFat + Flour: The Art of a Simple Bake\u003c\/i\u003e will change your life.\" -- \n\u003cb\u003eHannah Goldfield, \u003ci\u003eThe New Yorker\u003cbr\u003e\u003c\/i\u003e\u003c\/b\u003e\n\u003cbr\u003e\"I would follow Nicole Rucker, of \n\u003ci\u003eFat + Flour: The Art of a Simple Bake\u003c\/i\u003e, into a hot oven, hopefully one filled with her fantastic pies.\" -- \n\u003cb\u003eDevra First, \u003ci\u003eThe Boston Globe\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Nicole Rucker, professional baker extraordinaire, crafted such a wonderfully approachable cookbook that even the most apprehensive baker like myself would feel at ease amongst her recipes . . . \n\u003ci\u003eFat + Flour \u003c\/i\u003eis visually such a joy to flip through, its pages loaded with tall stacks of cookies and bars, slices of loaf and bundt cakes, pies galore, and five(!) different banana breads . . . This book feels fuss-free with endless rewards.\" -- \n\u003cb\u003eCalvin Eng, chef-owner of Bonnie's and author of \u003ci\u003eSalt Sugar MSG\u003c\/i\u003e, \u003ci\u003e Bon Appétit\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"It has been a long time since I was so excited and inspired by a baking book. I love books that break the 'rules' that we've all come to know and love, and as a fellow rule breaker I love what Nicole has done with this book. Pie crust in a stand mixer? Cookies with cold butter? Cold oven cakes? I am a new fan of all of these techniques and every recipe I've tried has been better than the last.\" -- \n\u003cb\u003eYossy Arefi, author of \u003ci\u003eSnacking Cakes \u003c\/i\u003eand \u003ci\u003eSnacking Bakes\u003cbr\u003e\u003c\/i\u003e\u003c\/b\u003e\n\u003cbr\u003e\"I couldn't run to my kitchen fast enough after reading about Nicole's Cold Butter Method for cookies. And the results? Life changing! This is one of the most exciting baking books that I've seen in a long time, with inventive techniques and comforting flavors that truly highlight the joys of home baking. \n\u003ci\u003eFat + Flour\u003c\/i\u003e is my new go-to baking bible.\" -- \n\u003cb\u003eHetty Lui McKinnon, food writer and author of \u003ci\u003eTenderheart\u003c\/i\u003e and \u003ci\u003eTo Asia, With Love\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Lucky for us, Nicole Rucker followed her true calling to develop creative and delicious recipes for every beautiful page of this book, without all the fuss. She shares her baking prowess and eliminates all the guesswork to achieve baking victory--all that every baker truly ever wants. \n\u003ci\u003eFat + Flour: The Art of a Simple Bake \u003c\/i\u003eis a cookbook that will stand the test of time and influence how we, as bakers, create joy in our kitchens every single day!\" -- \n\u003cb\u003eCheryl Day, author \u003ci\u003eCheryl Day's Treasury of Southern Baking\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Nicole's cookies and pies are a highlight of my week at her bakeries in LA; she's perpetuated my sugar addiction for years. Now, in \n\u003ci\u003eFat + Flour, \u003c\/i\u003e she shares inventive new bakes that'll take care of dessert for years to come.\" -- \n\u003cb\u003eBrian McGinn, executive producer, \u003ci\u003eChef's Table\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Do you believe in baking? Nicole Rucker does and deftly layers buttery wisdom, taut technique, and full-force flavor in EVERY SINGLE dang delicious recipe. Make pies of dreams, stacks of can't-stop-eating-them cookies, and brownies that will leave you breathless. Block out your calendar and bake the whole book! You'll never eat sweet the same way again.\" -- \n\u003cb\u003eNatalie Paull, author of \u003ci\u003eBeatrix Bakes \u003c\/i\u003eand \u003ci\u003eBeatrix Bakes: Another Slice\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Unfussy recipes for cookies, cakes, pies, bars, and more\"--\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tNICOLE RUCKER is a chef and author living and baking in Los Angeles. This is her second book. Her first, \n\u003ci\u003eDappled: Baking Recipes for Fruit Lovers\u003c\/i\u003e, was nominated for a James Beard Award in 2020. Rucker owns Fat + Flour Bakery with her husband, Blaine.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eONE OF THE BEST COOKBOOKS OF 2025: \u003ci\u003eThe New York Times\u003c\/i\u003e, \u003ci\u003e Los Angeles Times, The New Yorker, Bon Appétit\u003c\/i\u003e, \u003ci\u003e The Boston Globe\u003c\/i\u003e, \u003ci\u003e Wired\u003c\/i\u003e, and The Strategist \u003c\/b\u003e\u003cp\u003e\u003c\/p\u003eA fuss-free, downright delicious collection of recipes for pies, cookies, brownies, cakes, and more--from \"pastry queen\" (\u003ci\u003eBon Appétit\u003c\/i\u003e) Nicole Rucker, chef\/owner of Los Angeles's Fat + Flour\n\u003cp\u003e\u003c\/p\u003e\n\u003ci\u003eFat + Flour\u003c\/i\u003e is a celebration of the delights that abound when these two simple ingredients come together. Famed for her rustic desserts, homespun pies, and unique flavor combinations, Nicole Rucker is revered as one of America's best bakers, and in this baking bible she shares the accessible, unfussy recipes that made her name. \n\u003cp\u003e\u003c\/p\u003eFrom Rucker's legendary pies--White Chocolate Banana Cream Pie! Stone Fruit Party Pie!--to cookies (Boozy Banana Snickerdoodles!), bars (Abuelita Milk Chocolate Brownies!), loaf cakes (Zucchini and Date Loaf Cake!), and much more, the book is a treasure trove of treats (including not one, not two, but five different chocolate chip cookies, six kinds of brownies, six unique apple pies, and five distinctly different banana breads). \n\u003cp\u003e\u003c\/p\u003eRucker gives readers everything they need to make bakery-quality baked goods at home--but without the fuss, in part thanks to what she calls the Cold Butter Method, a low-effort technique for melding fat and flour that produces perfect cookies and the tenderest pie dough every time. A cookbook guaranteed to take your baking to the next level.\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 02\/01\/2025 pg. 90 (EAN 9780593801789, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 03\/17\/2025 (EAN 9780593801789, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eBooklist\u003c\/span\u003e 04\/01\/2025 pg. 12 (EAN 9780593801789, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eBooklist\u003c\/span\u003e 04\/01\/2025 pg. 12 (EAN 9780593801796, Other)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n","brand":"Knopf Publishing Group","offers":[{"title":"Default Title","offer_id":51921651400985,"sku":"SPTM-9780593801789","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/7f0a594c-25bf-446e-be64-b8d4a666507c_1500x1500.jpeg.format.jpg?v=1784453948"},{"product_id":"tahini-baby-bright-everyday-recipes-that-happen-to-be-vegetarian","title":"Tahini Baby: Bright, Everyday Recipes That Happen to Be Vegetarian","description":"\n\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"It's not often I want to pick up my life and move, but after reading \n\u003ci\u003eTahini Baby\u003c\/i\u003e cover to cover, it's safe to say that I would like to be Eden's neighbor. You could open the book, flip to any page, and know that you're looking at a winning recipe. This one is absolutely not to be missed! Twelve outta ten!\" \n\u003cbr\u003e\n\u003cb\u003e--Gaby Dalkin, \u003ci\u003eNew York Times \u003c\/i\u003ebestselling author of \u003ci\u003eWhat's Gaby Cooking\u003c\/i\u003e\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e \"Eden's second cookbook may just be more triumphant than her first! It's packed with the zestiest, most drool-worthy recipes; overflows with warmth; and \n\u003ci\u003eover\u003c\/i\u003edelivers on her playful, signature style. \n\u003ci\u003eTahini Baby \u003c\/i\u003eis the baby I didn't know I needed. It will reinvigorate your veggies and inspire you to drizzle, schmear, and sop up every sunshiney drop of kitchen goodness with joy and abandon!\" \n\u003cbr\u003e\n\u003cb\u003e--Gail Simmons, food expert, TV host, and author of \u003ci\u003eBringing It Home\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e \"As my body is nearly 25 percent tahini, I can steadily relate to Eden's \n\u003ci\u003eTahini Baby\u003c\/i\u003e. Jokes aside--this is a fresh, fun, and exciting book that will make you feel like you're cooking with Eden and her beautiful family in her stunning home kitchen.\" \n\u003cbr\u003e\n\u003cb\u003e--Mike Solomonov, chef and \u003ci\u003eNew York Times \u003c\/i\u003ebestselling author of \u003ci\u003eZahav\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e \"I love this book! Eden's magnetic personality and irresistible cooking leap off of every page, coaxing you into the kitchen to make her delicious, easy--but never boring--recipes. Guiding us through every step--from creating the ultimate pantry to meals for every occasion and craving--Eden delivers on dishes that are as fun as they are fulfilling.\" \n\u003cbr\u003e\n\u003cb\u003e--Adeena Sussman, \u003ci\u003eNew York Times \u003c\/i\u003ebestselling author of \u003ci\u003eShabbat\u003c\/i\u003e and \u003ci\u003eSababa\u003c\/i\u003e\u003c\/b\u003e\n\u003cbr\u003e\n\u003ci\u003e \u003c\/i\u003e\n\u003cbr\u003e \"I want to cook everything in this book! Eden uses Middle Eastern flavors to create veggie-forward recipes that are exciting, delicious, and--best of all--fun. From gorgeous 'wow salads' to mouthwatering mains, \n\u003ci\u003eTahini Baby \u003c\/i\u003eis packed with inspiration for vegetable lovers.\" \n\u003cbr\u003e\n\u003cb\u003e--Jeanine Donofrio, \u003ci\u003eNew York Times \u003c\/i\u003ebestselling author of \u003ci\u003eLove \u0026amp; Lemons: Simple Feel Good Food\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e \"In more ways than one, Eden speaks my culinary language fluently―a meze of bold, vibrant, and herbaceous flavors that are effortlessly plant-forward. \n\u003ci\u003eTahini Baby \u003c\/i\u003eechoes just that. Recipes best shared with friends and family, a sprinkle of Aleppo, a squeeze of lemon, and of course, a drizzle of tahini!\" \n\u003cbr\u003e\n\u003cb\u003e--Athena Calderone, author of\u003ci\u003e Cook Beautiful \u003c\/i\u003e\u003c\/b\u003e\u003cp\u003e\u003c\/p\u003e\"Eden is the kitchen companion I always want by my side! Her recipes always get me so excited to cook, and I'll be head-down in Tahini Baby for the foreseeable future!\" \n\u003cbr\u003e\n\u003cb\u003e--Jake Cohen, author of \u003ci\u003eI Could Nosh\u003c\/i\u003e and \u003ci\u003eJew-Ish\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eEden Grinshpan \u003c\/b\u003eis the author of the cookbook \n\u003ci\u003eEating Out Loud\u003c\/i\u003e, a television food personality, and the creator of the online platform Eden Eats. Known for her relatability, raw sincerity, goofiness, and big, bold veg-forward cooking, Grinshpan earned her culinary degree at Le Cordon Bleu in London and subsequently traveled and ate her way across Europe, India, Southeast Asia, and of course Israel, where she spent summers growing up. This exploration resulted in her culinary travel show for the Cooking Channel, \n\u003ci\u003eEden Eats\u003c\/i\u003e, which she produced and hosted. She then went on to host television shows such as \n\u003ci\u003eLog On \u0026amp; Eat with Eden Grinshpan\u003c\/i\u003e and \n\u003ci\u003eTop Chef Canada\u003c\/i\u003e. Grinshpan splits her time between Toronto and New York with her husband, Ido, and their two daughters, Ayv and Romi.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eAn irresistible celebration of veg-forward Middle Eastern- and Mediterranean-inspired recipes guaranteed to bring fresh flavors and liven up your table, from the beloved TV personality, cookbook author, and creator of Eden Eats.\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003eFor Eden Grinshpan, everyday cooking means saying yes to more shareable and delicious dishes, more veggies, and more fun in the kitchen. \n\u003ci\u003eTahini Baby\u003c\/i\u003e invites you into Grinshpan's world and offers her joyful, playful, and always forgiving approach to Middle Eastern- and Mediterranean-inspired meals. Packed with layers of tangy, tart, rich, and creamy ingredients, especially Grinshpan's #1 fave (tahini!), these dishes lend themselves to endless mixing and matching. \n\u003cp\u003e\u003c\/p\u003e From noshes and breakfast to hot new sides and boss veg, in addition to condiments, dips, and pickles that add pops of flavor, these dishes will bring ease \n\u003ci\u003eand\u003c\/i\u003e next-level tastiness to any and every meal. Try the Eggplant Schnitzel drizzled with Garlicky Tahini, mop up the Lemon-Braised Leek Masabacha with Za'atar Laffa, and enjoy Harissa-Roasted Cauliflower with a flavor-packed Preserved Lemon Toum. Simple-to-make desserts such as Strawberry Rhubarb Rose Tahini Crumble and Sage-Honey Semifreddo round out the perfect, satisfying dinner--or midday snack. 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She is a successful multi-platform content creator, professional home cook, nutrition coach, and impressive eater with a passion for all things pasta--especially mac and cheese. Lindsay's on a mission to spark curiosity about what we eat and to approach food from an objective perspective that focuses on nutritional value with an emphasis on classically indulgent ingredients. She's known for competing on Guy's Big Project with Guy Fieri on Food Network, as well as her unique, balanced recipes that are both delicious and nutritious.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eCheat days and dieting are out. Nourishing everyday indulgence is in.\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003eIn \n\u003ci\u003eEveryday Indulgence\u003c\/i\u003e, Lindsay Moser shares 80+ supercharged recipes packed with protein, fiber, and micronutrients for the uncompromising foodie who wants to have their cake and eat it too. \n\u003cp\u003e\u003c\/p\u003eDiscover go-to power ingredients as Lindsay shares tips for balancing and amping up nutrition in indulgent recipes, including everything from mac and cheese and pizza to fast food recreations and desserts. You'll learn how to incorporate the ingredients you love into your everyday, and make them work for you--a sustainable way of eating that prioritizes food freedom over restriction, to fuel your body and ignite your soul. \n\u003cp\u003e\u003c\/p\u003eRecipes include: \n\u003cbr\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003ci\u003eSpicy Korean Chicken Cheesesteak\u003c\/i\u003e with over 50 grams of protein, plus tons of Omega 3s \u0026amp; nutrients like vitamins C, E, K, calcium \u0026amp; iron\u003c\/li\u003e\n\u003cli\u003e\n\u003ci\u003eOne-Pot Cheesy Cajun Bone Broth Macaroni\u003c\/i\u003e with almost 45 grams of protein, 6 grams of fiber, plus tons of vitamin K \u0026amp; iron \u003c\/li\u003e\n\u003cli\u003e\n\u003ci\u003eNinja Nutella Pizza\u003c\/i\u003e with 17 grams of protein, 6 grams of fiber \u0026amp; nutrients like vitamin E, iron \u0026amp; magnesium \u003c\/li\u003e\n\u003cli\u003e\n\u003ci\u003eRendezvous Raspberry Daiquiri\u003c\/i\u003e with 9 grams of fiber \u0026amp; over 1\/3 of your daily vitamin C\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003eLet's empower ourselves with the food knowledge and deliciousness that is full-fat ingredients and pasta. 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Like the literature she loves, each of Chelsea's cookbooks is a synthesis of imagination and historical research that brings a fantastical world to life. Her immersive work has received rave reviews from fans and critics alike for its ability to extend fandoms into real-world kitchens. She is the author of nine bestselling cookbooks, including \n\u003ci\u003eA Feast of Ice and Fire: The Official Game of Thrones Cookbook, World of Warcraft: The Official Cookbook, The Official Star Trek Cookbook, Star Wars: Galaxy's Edge: The Official Black Spire Outpost Cookbook, Firefly: The Big Damn Cookbook, \u003c\/i\u003e and \n\u003ci\u003eThe Elder Scrolls: The Official Cookbook\u003c\/i\u003e. Chelsea lives in Vermont with her family, her cats, and about seven pounds of bees. \n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eGeorge R. R. Martin\u003c\/b\u003e is the #1 \n\u003ci\u003eNew York Times \u003c\/i\u003ebestselling author of many novels, including those of the acclaimed series A Song of Ice and Fire-- \n\u003ci\u003eA Game of Thrones\u003c\/i\u003e, \n\u003ci\u003eA Clash of Kings\u003c\/i\u003e, \n\u003ci\u003eA Storm of Swords\u003c\/i\u003e, \n\u003ci\u003eA Feast for Crows\u003c\/i\u003e, and \n\u003ci\u003eA Dance with Dragons\u003c\/i\u003e--as well as related works such as \n\u003ci\u003eFire \u0026amp; Blood\u003c\/i\u003e, \n\u003ci\u003eA Knight of the Seven Kingdoms\u003c\/i\u003e, and \n\u003ci\u003eThe World of Ice \u0026amp; Fire\u003c\/i\u003e, with Elio M. García, Jr., and Linda Antonsson. Other novels include \n\u003ci\u003eTuf Voyaging\u003c\/i\u003e, \n\u003ci\u003eFevre Dream\u003c\/i\u003e, \n\u003ci\u003eThe Armageddon Rag\u003c\/i\u003e, \n\u003ci\u003eDying of the Light\u003c\/i\u003e, \n\u003ci\u003eWindhaven\u003c\/i\u003e (with Lisa Tuttle), and \n\u003ci\u003eDreamsongs Volumes I\u003c\/i\u003e and \n\u003ci\u003eII\u003c\/i\u003e. As a writer-producer, he has worked on \n\u003ci\u003eThe Twilight Zone\u003c\/i\u003e, \n\u003ci\u003eBeauty and the Beast\u003c\/i\u003e, and various feature films and pilots that were never made. He lives with his lovely wife, Parris, in Santa Fe, New Mexico.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eFrom the world of George R. R. Martin's A Song of Ice and Fire comes a collection of 80 delicious recipes inspired by the histories of Westeros, Essos, and beyond.\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003eFor those who long to dine with the Dragonlords of Old Valyria or quaff a cup of mead with King Robert I, \n\u003ci\u003eThe Official Game of Thrones Cookbook\u003c\/i\u003e unlocks the vast culinary world of George R. R. Martin's A Song of Ice and Fire. Presented as the in-world manuscript of a Citadel maester, these eighty recipes take the reader on a delectable journey throughout the Seven Kingdoms, across the Narrow Sea, and back into the annals of history. \n\u003cp\u003e\u003c\/p\u003eThe book is created by Chelsea Monroe-Cassel, who tends the popular \"Inn at the Crossroads\" food blog and co-authored \n\u003ci\u003eA Feast of Ice and Fire\u003c\/i\u003e. Her Maester Alton is curious, food-obsessed, and loves the fare of the highborn and small folk alike. His recipes evoke the world's regions, history, and stories in a charming and knowledgeable voice. \n\u003cp\u003e\u003c\/p\u003eThe eight chapters offer recipes for every meal of the day, including Dothraki Blood Pie, Crown Roast of Boar's Ribs, Dornish Creamcakes, Redwyne Roasted Grapes, Seaweed Ship's Biscuits, Barley Griddle Cakes, Winter Town Wassail. Recipes are illustrated by mouthwatering food photography and stunning woodcut illustrations. A resource section suggests menus by region, so you can hold a feast in Riverlands, The Wall, or Braavos. Complete with an introduction by George R. R. Martin, \n\u003ci\u003eThe Official Game of Thrones Cookbook\u003c\/i\u003e transports you to a much-loved world where trestle tables groan with sumptuous feasts, goblets overflow with mead, and winter is always coming.\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n","brand":"Random House Worlds","offers":[{"title":"Default Title","offer_id":51921653727513,"sku":"SPTM-9780593599457","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/d8027f5d-4c43-4138-a097-478ecb5eff70_1500x1500.jpeg.format.jpg?v=1784454010"},{"product_id":"kalayas-southern-thai-kitchen-a-cookbook","title":"Kalaya's Southern Thai Kitchen: A Cookbook","description":"\n\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Bring the bold, spicy, beautiful world of Southern Thai cooking to your kitchen through 100 recipes and stories from the James Beard Award-nominated chef and celebrated ambassador of Thai food in the U.S. Growing up in the tropical region of Southern Thailand, Nok Suntaranon helped her mother make the fresh curry pastes she would sell at their local market. But decades later she returned home and saw that the food had become sweeter and watered down, victim to shortcuts and appealing to tourists. So, her life mission became clear: to find and preserve the old flavors of Thai food and to show home cooks how delicious and intricately flavored Thai cooking is. Kalaya's Southern Thai Kitchen is organized so home cooks can master this food with confidence and ease. With suggested recipe pairings featured on each recipe, traditional and modern recipe names, and beginner materials such as the Sauce and Paste or the Foundations of Southern Thai food chapters-Nok is there with you every step of the way in mastering Thai cooking at home. Nok dispels the stereotypes that Thai food is hard to make, or that it is synonymous with cheap takeout. From fragrant lemongrass and pungent shrimp paste to simple curry pastes, this is the fiery, refined cuisine of her homeland. Through over 100 recipes, you'll find new favorites such as Som Tom (Papaya Salad with Tamarind Paste and Dry Chili), Gaeng Ghai (Southern Style Chicken Curry), Nua Yang (Grilled Beef with Thai Chili Dipping Sauce), and Khao Niew Ma Muang (Mango Sticky Rice). With easy-to-follow visuals, beginner-friendly tips, and stunning on location photography, Kalaya's Southern Thai Kitchen allows cooks of all experience to bring a piece of Thailand into their homes and kitchens\"--\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eNok Suntaranon\u003c\/b\u003e is the chef and owner of Kalaya, a celebrated Thai restaurant in Philadelphia. A former flight attendant, Nok reinvented herself at age fifty to become a James Beard Award-winning chef. Kalaya was named by \n\u003ci\u003eEsquire\u003c\/i\u003e magazine as its Best New Restaurant and has topped lists from \n\u003ci\u003eThe Philadelphia Inquirer \u003c\/i\u003eand Eater Philly. In 2025, she was named one of \n\u003ci\u003eTime\u003c\/i\u003e's 100 Most Influential People. \n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eNatalie Jesionka\u003c\/b\u003e is a journalist who writes about food, community, and social impact. Her work has appeared in \n\u003ci\u003eThe Washington Post\u003c\/i\u003e, \n\u003ci\u003eToronto Star\u003c\/i\u003e, \n\u003ci\u003eNational Post\u003c\/i\u003e, Canadian Press, and \n\u003ci\u003eForbes\u003c\/i\u003e. She served as a Fulbright scholar in Northern Thailand and is a Paul and Daisy Soros fellow for New Americans.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eBring the bold, spicy, beautiful world of Southern Thai cooking to your kitchen through recipes and stories from the James Beard Award-winning chef of Kalaya, \u003cb\u003eas featured on Netflix's \u003ci\u003eChef's Table\u003c\/i\u003e\u003c\/b\u003e.\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003e\"Nok's Thai cuisine embodies everything she's gone through and everything she's worked for, which means that her dishes are vibrant, personal, and full of flavor. . . . It's clear everything she does is from the heart, and that certainly includes her cooking.\"--Mike Solomonov, on Nok Suntaranon for the \u003ci\u003eTIME \u003c\/i\u003e100 Most Influential People of 2025\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003eGrowing up in the tropical region of Southern Thailand, Nok Suntaranon helped her mother pound the fresh curry pastes she would sell at their local market. But decades later, after making a life in the United States, she returned home and saw that the food had become watered-down--sweeter and more geared toward a tourist's palate. Her life mission became clear: to preserve the flavors of Southern Thai food as she remembers them and to show American home cooks how delicious, intricately flavored, and doable Thai cooking is. \n\u003cp\u003e\u003c\/p\u003eThis is the cuisine of her homeland, both balanced and fiery, rustic or refined. From peppery fish sauce-garlic Hat Yai fried chicken to an extra-fresh, extra-herbal green curry to a celebratory turmeric sticky rice with savory coconut shrimp topping, this is Thai food as you've probably never seen it. \n\u003cp\u003e\u003c\/p\u003eWith easy-to-follow instructions, beginner-friendly tips, suggested recipe pairings, and stunning on-location photography, \n\u003ci\u003eKalaya's Southern Thai Kitchen\u003c\/i\u003e allows all cooks to bring a piece of Thailand into their kitchens.\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eBooklist\u003c\/span\u003e 10\/01\/2024 pg. 12 (EAN 9780593580875, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 11\/04\/2024 (EAN 9780593580875, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eBooklist\u003c\/span\u003e 10\/01\/2024 pg. 12 (EAN 9780593580882, Other) - *Starred Review\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n","brand":"Clarkson Potter Publishers","offers":[{"title":"Default Title","offer_id":51921664180505,"sku":"SPTM-9780593580875","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/30601def-3e5e-4fab-95e8-d943ae5e1603_1500x1500.jpeg.format.jpg?v=1784454138"},{"product_id":"so-easy-so-good-delicious-recipes-and-expert-tips-for-balanced-eating-a-cookbook","title":"So Easy So Good: Delicious Recipes and Expert Tips for Balanced Eating (a Cookbook)","description":"\n\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\" \n\u003ci\u003eSo Easy So Good\u003c\/i\u003e is more than just a collection of recipes; it's a guide to a healthier, more balanced way of living. Whether you're a seasoned home cook or just starting your culinary journey, these incredibly delicious and nourishing recipes will inspire you to embrace the joys of wholesome eating.\" \n\u003cb\u003e--Carleigh Bodrug, #1 \u003ci\u003eNew York Times\u003c\/i\u003e bestselling author of \u003ci\u003ePlantYou Scrappy Cooking\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Kylie brings her expertise as a registered dietitian to her readers through her easy and delicious recipes that balance carbs, protein, fiber, and fat without the restriction of a diet. The recipes are not only balanced but also bountiful and beautiful, to show that eating healthy doesn't have to be boring.\" \n\u003cb\u003e--Yumna Jawad, bestselling author of \u003ci\u003eThe Feel Good Foodie Cookbook\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Practical, accessible, and delicious: these are the words I would use to describe this book. Kylie has done an incredible job providing the right amount of easy-to-understand nutrition information without being overwhelming, and the recipes are a beautiful nod to her cultural background. Let this be your go-to guide to taking the stress out of healthy, balanced nutrition.\" \n\u003cb\u003e--Sohee Lee Carpenter, MS, CSCS, *D\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\" \n\u003ci\u003eSo Easy So Good\u003c\/i\u003e is . . . just that! Kylie Sakaida's Asian-Hawaiian background inspires her cooking, which results in uniquely delicious recipes that are so fresh and compelling, you almost want to pick up a fork and dig right into the pages for a bite! Plus, she offers up countless tips, from how to stock your kitchen for success to how to embrace meal planning to how to master mindful eating. There's \n\u003ci\u003etons\u003c\/i\u003e of helpful information packed within this book.\" \n\u003cb\u003e--Joy Bauer, MS, RDN, health and nutrition expert for NBC's \u003ci\u003eToday\u003c\/i\u003e show and #1 \u003ci\u003eNew York Times\u003c\/i\u003e bestselling author\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\" \n\u003ci\u003eSo Easy So Good\u003c\/i\u003e is exactly what you will get with this cookbook. Kylie delivers recipes that are delicious and approachable for anyone looking to add more healthy options to their plate without sacrificing flavor or time. Her viral mason jar noodles are already a staple in our house, so I'm looking forward to adding more from this book.\" \n\u003cb\u003e--My Nguyen, creator of My Healthy Dish and author of \u003ci\u003eHealthy, My Way\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tKylie Sakaida is a registered dietitian, content creator, and the \n\u003ci\u003eNew York Times\u003c\/i\u003e bestselling author of \n\u003ci\u003eSo Easy So Good\u003c\/i\u003e. Her popular TikTok, Instagram, and YouTube @NutritionbyKylie accounts feature tips, tricks, and nutrition advice mixed with her favorite recipes and personal journey with her millions of followers. Kylie firmly believes that nutrition and health tips should be easy, realistic, and fun. She strives to help others optimize their health, rebuild their relationship with food, and learn how to nourish their bodies. Kylie was born and raised in Honolulu, graduated with bachelor's and master's degrees in nutrition science from Boston University, and now resides in Los Angeles.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eAS SEEN ON THE \u003ci\u003eTODAY\u003c\/i\u003e SHOW\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003e\u003cb\u003eThe instant \u003ci\u003eNew York Times\u003c\/i\u003e bestseller packed with expert advice and flavorful recipes, from dietitian and creator of Nutrition by Kylie. \u003ci\u003eSo Easy So Good\u003c\/i\u003e transforms healthy eating into something simple and approachable--taking the stress out of nutrition and putting confidence in your hands.\u003c\/b\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003eRegistered dietitian and social media star Kylie Sakaida, a.k.a. @NutritionbyKylie, knows how difficult it can be to keep track of the confusing and often conflicting information about nutrition we are barraged with online. Kylie began posting videos on social media to cut through the noise and offer easy-to-understand and relatable evidence-based advice. Now, millions of people trust and follow her for realistic nutrition tips and delicious recipes. In this beautiful, comprehensive cookbook, Kylie has collected her best nutrition tips along with both fan-favorite and brand-new recipes. \n\u003cp\u003e\u003c\/p\u003eWhether you want to change your eating habits and mindset or are just looking for a healthy dinner recipe, \n\u003ci\u003eSo Easy So Good\u003c\/i\u003e has you covered. Kylie simplifies complex concepts through simple lists, charts, and sidebars. Her recipes and tips emphasize a healthy, balanced mix of protein, carbs, healthy fats, and fiber so you can feel nourished and satisfied. Many of Kylie's recipes are inspired by the Asian flavors from her upbringing. Some recipes are designed to minimize prep time by using frozen veggies and nutrient-dense convenience foods, while others can be frozen in advance and reheated within minutes for a quick meal. \n\u003cp\u003e\u003c\/p\u003e\n\u003ci\u003eSo Easy So Good\u003c\/i\u003e is packed with simple, accessible, and nutritional advice throughout, but it's recipes like Matcha Chia Parfaits, Sriracha Honey Tofu Bowls, Chicken Ranch Naan Pizzas, Thai Fish Curry, and even sweets like Tahini Chocolate Brownies, that will have you coming back to the book again and again.\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eSakaida, Kylie\u003cbr\u003e\n\t\t\t\t\t\t\t\tKylie Sakaida is a registered dietitian, content creator, and the \n\u003ci\u003eNew York Times\u003c\/i\u003e bestselling author of \n\u003ci\u003eSo Easy So Good\u003c\/i\u003e. Her popular TikTok, Instagram, and YouTube @NutritionbyKylie accounts feature tips, tricks, and nutrition advice mixed with her favorite recipes and personal journey with her millions of followers. Kylie firmly believes that nutrition and health tips should be easy, realistic, and fun. She strives to help others optimize their health, rebuild their relationship with food, and learn how to nourish their bodies. Kylie was born and raised in Honolulu, graduated with bachelor's and master's degrees in nutrition science from Boston University, and now resides in Los Angeles.\u003cbr\u003e\u003cbr\u003e\n\u003c\/p\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n","brand":"S\u0026s\/Simon Element","offers":[{"title":"Default Title","offer_id":51921664639257,"sku":"SPTM-9781668037980","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/ee988be2-45b5-498a-84c2-5195545c7e31_1500x1500.jpeg.format.jpg?v=1784454151"},{"product_id":"seafood-simple-a-cookbook","title":"Seafood Simple: A Cookbook","description":"\n\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eEric Ripert\u003c\/b\u003e is the chef and co-owner of New York's internationally acclaimed seafood restaurant Le Bernardin, which has held three stars from the Michelin Guide since 2005 and has maintained a four-star rating from \n\u003ci\u003eThe New York Times\u003c\/i\u003e for over 20 years. He is Vice Chairman of the board at City Harvest, the world's first and New York City's largest food rescue organization dedicated to feeding New Yorkers in need, as well as a recipient of the Legion d'Honneur, France's highest honor. He previously served as a regular guest judge on Bravo's \n\u003ci\u003eTop Chef\u003c\/i\u003e and hosted his own TV series from 2009 to 2015, \n\u003ci\u003eAvec Eric\u003c\/i\u003e, which has won Emmy and James Beard awards. Ripert is the author of six cookbooks, including \n\u003ci\u003eThe New York Times \u003c\/i\u003ebestseller \n\u003ci\u003eVegetable Simple\u003c\/i\u003e, as well as \n\u003ci\u003eMy Best: Eric Ripert\u003c\/i\u003e, \n\u003ci\u003e Avec Eric\u003c\/i\u003e, \n\u003ci\u003e On the Line\u003c\/i\u003e, \n\u003ci\u003e A Return to Cooking\u003c\/i\u003e, and \n\u003ci\u003eLe Bernardin: Four Star Simplicity\u003c\/i\u003e, and a \n\u003ci\u003eNew York Times \u003c\/i\u003ebestselling memoir, \n\u003ci\u003e32 Yolks: From My Mother's Table to Working the Line.\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Ripert . . . wants this cookbook--his eighth--to take you on a journey and 'convert you into a competent and confident seafood cook.' To that end, he has written a concise, thoughtful guide to selecting seafood, determining whether it is fresh and storing it safely. Step-by-step photos demonstrate how to fillet and skin fish, how to shuck oysters and clams, clean shrimp and split lobster. . . . The cookbook has a playful side, with flavors from around the world, and has nods to tradition, too.\" \n\u003cb\u003e--\u003ci\u003eThe Washington Post\u003c\/i\u003e\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\"[ \n\u003ci\u003eSeafood Simple\u003c\/i\u003e] will have you cooking fillets with pro-level precision on a Tuesday. . . . The book's most luxurious quality is that it will allow you to prepare seafood as well as the cooks in Ripert's kitchen. . . . Ripert has stripped away unnecessary complexities to expose the underlying beauty of a simply prepared piece of fish.\" \n\u003cb\u003e--\u003ci\u003eEpicurious\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"In \n\u003ci\u003eSeafood Simple\u003c\/i\u003e, Ripert keeps it, well, simple; there's an abundance of five-ingredient recipes. But he twists minds by describing how just a few ingredients--and how they are treated--can achieve maximum results. . . . [It's] all about making Michelin-worthy dishes with just a few ingredients.\" \n\u003cb\u003e--\u003ci\u003eDelish\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Through clear photos and step-by-step instructions, Ripert teaches readers important prepping [and] basic cooking techniques. . . . Ripert's modest tone . . . easy-to-follow instructions, and numerous options for ingredient substitutions will boost confidence among home cooks. This is a must-have for any seafood enthusiast.\" \n\u003cb\u003e--\u003ci\u003ePublishers Weekly\u003c\/i\u003e (starred review)\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003e\u003cb\u003e\u003ci\u003eNEW YORK TIMES\u003c\/i\u003e BESTSELLER - IACP AWARD WINNER - The definitive seafood guide from the three-Michelin-starred chef of Le Bernardin, featuring gorgeous photography and step-by-step techniques alongside 85 accessible recipes that \"will have you cooking fillets with pro-level precision on a Tuesday\" (\u003ci\u003eEpicurious\u003c\/i\u003e)\u003c\/b\u003e \u003c\/b\u003e\u003cp\u003e\u003c\/p\u003e\"\u003ci\u003eI hope that this book is a source of inspiration and education, encouraging you to cook with confidence and approach seafood with joy, and even love. The secret to \u003c\/i\u003eSeafood Simple\u003ci\u003e is to trust the process, and yourself.\"\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003eIn its three decades at the top of New York City's restaurant scene, Le Bernardin has been celebrated as one of the finest seafood restaurants in the world and its iconic chef Eric Ripert as \n\u003ci\u003ethe \u003c\/i\u003eexpert in fish cookery. Now, in \n\u003ci\u003eSeafood Simple\u003c\/i\u003e, Ripert demystifies his signature cuisine, making delectable fish dishes achievable for home cooks of all skill levels--yet still with elegance and panache. \n\u003cp\u003e\u003c\/p\u003eBreaking down cooking techniques into their building blocks, along with images to illustrate each step in the process, \n\u003ci\u003eSeafood Simple\u003c\/i\u003e teaches readers how to master core skills, from poaching and deep frying to filleting a fish and shucking an oyster. These techniques are then applied to eighty-five straightforward, delicious recipes, many of which include substitutions for maximum ease. Dishes like \n\u003cb\u003eTuna Carpaccio, Crispy Fish Tacos, Shrimp Tempura, Miso Cod, \u003c\/b\u003e and \n\u003cb\u003eSpaghetti Vongole\u003c\/b\u003e show us how to bring out the vibrant flavor and incredible versatility of seafood. Each recipe is accompanied by a gorgeous image by renowned photographer Nigel Parry, as well as step-by-step photos for each of the twenty techniques taught in the book. \n\u003cp\u003e\u003c\/p\u003eStunning, delectable, and above all, actually doable, \n\u003ci\u003eSeafood Simple \u003c\/i\u003eis a master class from one of the world's greatest chefs, created especially for the home cook.\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eBooklist\u003c\/span\u003e 10\/01\/2023 pg. 22 (EAN 9780593449523, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 10\/16\/2023 (EAN 9780593449523, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eShelf Awareness\u003c\/span\u003e 11\/07\/2023 (EAN 9780593449523, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 06\/10\/2024 pg. 1 (EAN 9780593449523, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eBooklist\u003c\/span\u003e 10\/01\/2023 pg. 22 (EAN 9780593449547, Other)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n","brand":"Random House","offers":[{"title":"Default Title","offer_id":51921684693273,"sku":"SPTM-9780593449523","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/f32d2634-08b5-4912-a94f-2d16b4d66c02_1500x1500.jpeg.format.jpg?v=1784454448"},{"product_id":"vegetable-simple-a-cookbook","title":"Vegetable Simple: A Cookbook","description":"\n\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"The latest cookbook from the chef of Le Bernardin focuses on simple, but stunning recipes for seasonal produce.... What a delightful approach, especially with summer on the horizon.\" \n\u003cbr\u003e\n\u003cb\u003e--\u003ci\u003eThe New York Times\u003c\/i\u003e\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\"The acclaimed chef, known for his way with fish at Le Bernardin, turns his exacting eye and light hand on vegetables. His deep dive was born from changes both in his work and personal life: Le Bernardin has shifted to more vegetable-focused plates, while the chef has incorporated more vegetables into his diet. The result is a book featuring a collection of recipes that are almost shockingly simple.\" \n\u003cbr\u003e\n\u003cb\u003e--\u003ci\u003eThe Houston Chronicle\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Task a Michelin-starred chef with writing a vegetable cookbook and you are likely to get multiple-ingredient and complex-instruction recipes. Not so with Eric Ripert's 'Vegetable Simple'.... His brilliance is clear in the simplicity and ingenuity of the preparations.\" \n\u003cbr\u003e\n\u003cb\u003e--\u003ci\u003eThe Post and Courier\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"The chef behind Michelin three-star Le Bernardin is known for seafood, but Eric Ripert has been branching out.... With \n\u003ci\u003eVegetable Simple\u003c\/i\u003e, he means the title. He gives you straightforward recipes to maximize the preparation of plants in your cooking. Inside he shows you better ways to sauté, roast, poach your way to success.\" \n\u003cbr\u003e\n\u003cb\u003e--\u003ci\u003eRobb Report\u003c\/i\u003e (\"Best New Cookbooks to Buy This Spring\")\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"I'm in love with the new cookbook \n\u003ci\u003eVegetable Simple. \u003c\/i\u003eEric Ripert -- the chef and owner of one of New York's most revered Michelin-starred restaurants, Le Bernardin -- is known for his refined seafood dishes, but here, he turns his eyes towards his second love, vegetables. The most amazing thing about it is how actually simple the recipes are. Like not chef-pretending-to-be-simple simple. \n\u003ci\u003eReal life\u003c\/i\u003e\n\u003ci\u003esimple\u003c\/i\u003e!\" \n\u003cbr\u003e\n\u003cb\u003e--Jenny Rosenstrach, \u003ci\u003eDinner: A Love Story\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"An excellent celebration of the vegetable dishes that have sustained [Eric Ripert] since childhood. Known for his seafood, Ripert bestows equal elegance and care to plant-based recipes, most of which call for few ingredients and focus on techniques that heighten a singular essence.... Throughout, the close-up photos by Nigel Parry elevate Ripert's work to edible art forms.... This stunning, thoughtful guide to cooking with vegetables will delight home cooks.\" \n\u003cbr\u003e\n\u003cb\u003e--\u003ci\u003ePublishers Weekly\u003c\/i\u003e (Starred Review)\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"A new collection of meals that offer fresh twists on classic techniques.... The latest by Ripert will appeal to anyone who wants to explore vegetarian options, or who simply wants to expand their repertoire of classic dishes.\" \n\u003cbr\u003e\n\u003cb\u003e--\u003ci\u003eLibrary Journal\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Ripert's leadoff recipe calls for a bag of microwave popcorn elevated with a Japanese spice mixture and citrus zests, which tells readers just how unpretentious this much-lauded Manhattan chef can be. In this paean to vegetables, Ripert ranges widely.\" \n\u003cbr\u003e\n\u003cb\u003e--\u003ci\u003eBooklist\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eEric Ripert\u003c\/b\u003e is the chef and co-owner of the New York restaurant Le Bernardin, which holds three Michelin stars and has maintained a four-star rating from \n\u003ci\u003eThe New York Times\u003c\/i\u003e for more than two decades. He is vice chairman of the board of City Harvest, a New York-based food rescue organization, as well as a recipient of the Legion d'Honneur, France's highest honor. He serves as a regular guest judge on Bravo's \n\u003ci\u003eTop Chef\u003c\/i\u003e and is the host of his own TV series, \n\u003ci\u003eAvec Eric\u003c\/i\u003e, which has won Emmy and James Beard awards. Ripert is the author of five cookbooks-- \n\u003ci\u003eMy Best: Eric Ripert\u003c\/i\u003e, \n\u003ci\u003eAvec Eric\u003c\/i\u003e, \n\u003ci\u003eOn the Line\u003c\/i\u003e, \n\u003ci\u003eA Return to Cooking\u003c\/i\u003e, and \n\u003ci\u003eLe Bernardin: Four Star Simplicity--\u003c\/i\u003eand a \n\u003ci\u003eNew York Times \u003c\/i\u003ebestselling memoir, \n\u003ci\u003e32 Yolks\u003c\/i\u003e.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003e\u003ci\u003eNEW YORK TIMES\u003c\/i\u003e BESTSELLER - From one of the world's most renowned chefs, 110 essential recipes that celebrate the beauty, simplicity, and elegance of vegetables\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003e\"The latest cookbook from the chef of Le Bernardin focuses on simple, but stunning recipes for seasonal produce. . . . What a delightful approach, especially with summer on the horizon.\"--\u003ci\u003eThe New York Times\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eNAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY \u003ci\u003ePUBLISHERS WEEKLY \u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003eEric Ripert is the chef and co-owner of the acclaimed restaurant Le Bernardin, and the winner of countless Michelin stars, well known for his exquisite, clean, seafood-centered cuisine. But lately, Ripert has found himself reaching for vegetables as his main food source--and doing so, as is his habit, with great intent and care. \n\u003cp\u003e\u003c\/p\u003eIn \n\u003ci\u003eVegetable Simple\u003c\/i\u003e, Ripert turns his singular culinary imagination to vegetables: their beauty, their earthiness, their nourishing qualities, and the many ways they can be prepared. From vibrant Sweet Pea Soup to Fava Bean and Mint Salad, from warming Mushroom Bolognese to Roasted Carrots with Harissa, Eric Ripert articulates a vision for vegetables that are prepared simply, without complex steps or ingredients, allowing their essential qualities to shine and their color and flavor to remain uncompromised. Complete with gorgeous photos by renowned photographer Nigel Parry, this is a necessary guide for the way we eat today.\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 06\/15\/2020 (EAN 9780593132487, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eBooklist\u003c\/span\u003e 10\/01\/2020 pg. 22 (EAN 9780593132487, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 01\/01\/2021 pg. 88 (EAN 9780593132487, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eShelf Awareness\u003c\/span\u003e 04\/30\/2021 (EAN 9780593132487, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n","brand":"Random House","offers":[{"title":"Default Title","offer_id":51921690558745,"sku":"SPTM-9780593132487","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/907a7dce-c165-49b0-967d-c43a6c6c6900_1500x1500.jpeg.format.jpg?v=1784454572"},{"product_id":"flour-water-pasta-a-cookbook","title":"Flour + Water: Pasta [A Cookbook]","description":"\n\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eMarc Notes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tIncludes index.;From San Francisco's wildly popular Italian restaurant, flour + water, comes this complete primer on the craft of pasta making. Chef Thomas McNaughton shares his time-tested secrets to creating simple, delicious, and beautiful artisan pasta--from the best fresh doughs to shaping and cooking every type of pasta. A true celebration of Italy's pasta traditions, flour + water includes seventy- five seasonally influenced recipes for home cooks of every skill level.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eTHOMAS MCNAUGHTON\u003c\/b\u003e is the executive chef and co-owner of flour + water, Central Kitchen, and Salumeria in San Francisco. He has worked at some of the most respected restaurants in San Francisco, including La Folie, Gary Danko, and Quince. He has twice been nominated for Rising Star Chef of the Year by the James Beard Foundation. \u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003ePAOLO LUCCHESI \u003c\/b\u003eis a reporter and columnist for the \n\u003ci\u003eSan Francisco Chronicle\u003c\/i\u003e. Born and raised in South San Francisco, he was the founding editor for \n\u003ci\u003eEater San Francisco\u003c\/i\u003e and \n\u003ci\u003eEater National\u003c\/i\u003e, and has written for \n\u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e, \n\u003ci\u003eSaveur\u003c\/i\u003e, and \n\u003ci\u003eMcSweeney's\u003c\/i\u003e, among others. \n\u003cbr\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Without a doubt, Thomas represents the new American chef who is bringing pasta to the forefront of American cuisine. His passion is on display daily at flour + water and this book allows you to immerse yourself in the world of a truly talented chef.\" \n\u003cbr\u003e --Michael Tusk, chef\/owner of Quince and Cotogna \n\u003cp\u003e\u003c\/p\u003e \"Pasta is my life. And for me, it is always such a rare and beautiful thing when someone else shares your passion and dedication to such a simple thing as a noodle. Thomas not only writes about pasta, but you get the sense when reading \n\u003ci\u003eflour + water\u003c\/i\u003e that it is his life too.\" \n\u003cbr\u003e --Marc Vetri, chef and author of \n\u003ci\u003eRustic Italian Food\u003cbr\u003e\u003c\/i\u003e\n\u003cbr\u003e \"You might think that a comprehensive tutorial in pasta making would be dry, but you'd be wrong. I read \n\u003ci\u003eflour + water\u003c\/i\u003e in one sitting, fascinated by the lively story of one of San Francisco's great restaurants and the smartly written, easy to follow recipes. This is an enchanting, inspiring book.\" \n\u003cbr\u003e --Daniel Patterson, chef and author of \n\u003ci\u003eCoi\u003cbr\u003e\u003c\/i\u003e\n\u003cbr\u003e \"There is a romantic, rustic, mysterious consonance about both Thomas and flour + water. It's easy to lose yourself in each recipe's seeming simplicity before--WHOOSH!--you're consumed with complexity, wisdom, expertise, and sincerity you might have never expected. This is my favorite part about great chefs and their food.\" \n\u003cbr\u003e --Christina Tosi, chef\/owner Momofuku Milk Bar \n\u003cp\u003e\u003c\/p\u003e\n\u003ci\u003e \"Flour + Water\u003c\/i\u003e is nothing short of brilliant. For anyone who adores great pasta and wants to truly understand the craft behind it, this gorgeous cookbook is a must-have. Thomas is creative, passionate, and has amazing energy; he also has the hands of a nonna--a rare thing for sure. I'm going to go make pasta!\" \n\u003cbr\u003e --Barbara Lynch, chef and restaurateur\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eTable of Contents\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tPreface: The Origins \n\u003cbr\u003e Preface: The Story Continues \n\u003cbr\u003e Introduction \n\u003cp\u003e\u003c\/p\u003eTHE DOUGH \n\u003cbr\u003e How to Make Pasta Dough \n\u003cbr\u003e Egg Dough \n\u003cbr\u003e Hand-Rolled Semolina Dough \n\u003cbr\u003e Extruded Pasta Dough \n\u003cp\u003e\u003c\/p\u003e How to Cook the Pasta \n\u003cbr\u003e How to Use These Recipes \n\u003cp\u003e\u003c\/p\u003eTHE RECIPES \n\u003cbr\u003e Summer \n\u003cbr\u003e Autumn \n\u003cbr\u003e Winter \n\u003cbr\u003e Spring \n\u003cp\u003e\u003c\/p\u003e Sources \n\u003cbr\u003e Acknowledgements \n\u003cbr\u003e Index\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 08\/04\/2014 (EAN 9781607744702, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eShelf Awareness\u003c\/span\u003e 12\/05\/2014 (EAN 9781607744702, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n","brand":"Ten Speed Press","offers":[{"title":"Default Title","offer_id":51921690853657,"sku":"SPTM-9781607744702","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/b9bfb776-40a8-42fa-9d7e-570c8b60587b.jpg?v=1784454577"},{"product_id":"cook-once-eat-all-week-26-weeks-of-gluten-free-affordable-meal-prep-to-preserve-your-time-sanity","title":"Cook Once, Eat All Week: 26 Weeks of Gluten-Free, Affordable Meal Prep to Preserve Your Time \u0026 Sanity (Spiral Bound)","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003eCassy Joy Garcia is the bestselling author of \u003ci\u003eCook Once, Eat All Week\u003c\/i\u003e and the creative force behind the popular food blog \u003ci\u003eFed + Fit\u003c\/i\u003e. Eager to share her healthy living secrets with the world, she started \u003ci\u003eFed + Fit\u003c\/i\u003e in 2011. Since then, she became a holistic nutrition consultant and transitioned her personal blog into a tremendously supportive and nimble online wellness editorial, backed by a small but mighty team of writers, researchers, and editors. After realizing that her own struggles to get a healthy homemade dinner on the table overlapped with the same struggles experienced by her readers, she decided that there must be a better way. The Cook Once method was born, and it has revolutionized how people cook. She lives in San Antonio, TX with her husband and two children.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\u003ci\u003eCook Once, Eat All Week\u003c\/i\u003e is a revolutionary way to get a delicious, healthy, and affordable dinner on the table FAST. Author Cassy Joy Garcia will walk you through this tried-and-true method and show you how batch-cooking a few basic components can give you an entire week's worth of dinners with minimal time and effort.\u003c\/p\u003e\nHave you ever tried a meal prep plan before and gotten so excited about having your cooking for the week done ahead of time, only to find yourself totally exhausted after a full day in the kitchen, shocked by your grocery bill, and tired of the same leftovers by Tuesday? Cassy Joy Garcia had been there, too. As a mom, business owner, and Nutrition Consultant, she needed to get a healthy, affordable, and tasty dinner on the table fast every night, and she knew there had to be a better way to do it. She finally cracked the code when she discovered that by batch-cooking a protein, starch, and vegetable each week she could easily assemble three fresh, diverse meals in minimal time. After years of her readers asking her for better meal prep strategies and easy recipes, she released 4 weeks of recipes on her blog, Fed and Fit. Since then, tens of thousands of people have made and raved about the series and begged for more!\n\u003cp\u003e \u003c\/p\u003e\nIn this book, you'll find 26 weeks of affordable, healthy, delicious meals that your family will love eating, and a chapter full of bonus 20-minute meals. Optional Instant Pot and slow cooker instructions are included to get you even more time back in your week. With a Real Food foundation, the weeks in this book aim to support dietary approaches that cover gluten-free, dairy-free, Paleo, low-carb, egg-free, kid-friendly, and more. Three simple ingredients like shredded pork, potatoes, and cabbage are turned into these three easy-to-assemble meals: Honey Mustard Pork Sheet Pan Dinner, Enchiladas Verde Casserole, and Sloppy Joe Stuffed Potatoes.\n\u003cp\u003e \u003c\/p\u003e\nThis book is a must-have for anyone looking for a REAL solution to help them eat healthfully while also saving time and money and loving what they are eating.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cp\u003e\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eGarcia, Cassy Joy\u003cbr\u003eCassy Joy Garcia is the bestselling author of Cook Once, Eat All Week and the creative force behind the popular food blog Fed + Fit. Eager to share her healthy living secrets with the world, she started Fed + Fit in 2011. Since then, she became a holistic nutrition consultant and transitioned her personal blog into a tremendously supportive and nimble online wellness editorial, backed by a small but mighty team of writers, researchers, and editors. After realizing that her own struggles to get a healthy homemade dinner on the table overlapped with the same struggles experienced by her readers, she decided that there must be a better way. The Cook Once method was born, and it has revolutionized how people cook. She lives in San Antonio, TX with her husband and two children.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e","brand":"Victory Belt Publishing","offers":[{"title":"Default Title","offer_id":51944178778393,"sku":"SPTM-9781628603439","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/2dd5b468-dc2e-4444-a951-5064bcafb95b_1000x1000_f270d801-2049-44cd-b6a5-a69e9ee1132e.png?v=1784455767"},{"product_id":"the-complete-cooking-for-two-cookbook-10th-anniversary-gift-edition-700-recipes-for-everything-youll-ever-want-to-make","title":"The Complete Cooking for Two Cookbook, 10th Anniversary Gift Edition: 700+ Recipes for Everything You'll Ever Want to Make (Spiral Bound)","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan class=\"a-text-bold\"\u003eATK does the math—so you don’t have to!—in this \u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eNew York Times\u003c\/span\u003e\u003c\/strong\u003e\u003cspan class=\"a-text-bold\"\u003e\u003cstrong\u003e bestselling cookbook for two featuring 700+ perfectly scaled recipes for newlyweds, college grads, and empty nesters.\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eThis special 10th anniversary edition features over 200 new recipes, more photos, and updated recommendations on must-have equipment!\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003cbr\u003eATK’s best-selling cookbook for two just got even better! This anniversary hardcover gift edition now features even \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003emore\u003c\/span\u003e\u003cspan\u003e recipes inspired by cuisines around the world—including additional vegan and vegetarian options and air fryer favorites—plus expert-approved tips to make cooking for two easier than ever. Learn how to make the trickiest small-scale dishes, and discover clever strategies for saving time and money in the kitchen!\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003e• \u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003e\u003cspan class=\"a-text-bold\"\u003eOver 700 “cooking for two” recipes\u003c\/span\u003e, including 200+ new dishes\u003cbr\u003e• \u003cspan class=\"a-text-bold\"\u003eTips for small grocery budgets\u003c\/span\u003e so you can shop smarter and reduce waste\u003cbr\u003e• \u003cspan class=\"a-text-bold\"\u003eAll-new air fryer recipes\u003c\/span\u003e\u003cbr\u003e• \u003cspan class=\"a-text-bold\"\u003eRecipe cooking times\u003c\/span\u003e for easy planning\u003cbr\u003e•\u003cspan class=\"a-text-bold\"\u003e Nutritional information\u003c\/span\u003e for every recipe\u003cbr\u003e\u003cspan class=\"a-text-bold\"\u003e• Updated buying guide\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003e for smaller pans and equipment for cooking for two\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003ePerfectly scaled recipes mean perfect results—every time. Celebrate 10 years of the groundbreaking cookbook that changed how people cook for two, and start making the perfect amount of food!\u003c\/span\u003e\u003c\/p\u003e","brand":"America's Test Kitchen","offers":[{"title":"Default Title","offer_id":51944184185113,"sku":"SPTM-9781954210875","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/206016d3-7c51-4c19-a2d0-4d800f8e3ca0_1500x1500.jpeg.format.jpg?v=1784455913"},{"product_id":"the-linux-command-line-2nd-edition-a-complete-introduction","title":"The Linux Command Line, 2nd Edition: A Complete Introduction (Spiral Bound)","description":"\n\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eWilliam Shotts\u003c\/b\u003e has been a software professional for more than 30 years and an avid Linux user for more than 20 years. He has an extensive background in software development, including technical support, quality assurance, and documentation. He is also the creator of LinuxCommand.org, a Linux education and advocacy site featuring news, reviews, and extensive support for using the Linux command line.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"This excellent Linux command line book is more than cubicle decoration, it's a secret super power.\" \n\u003cb\u003e--Ken Hess, Red Hat\u003cbr\u003e\u003c\/b\u003e\n\u003cbr\u003e\"For those looking to master the Linux command line and get an essential understand of the core Linux command line tools, this book is a highly effective and useful guide.\" \n\u003cb\u003e--Ben Rothke, RSA Conference\u003cbr\u003e\u003c\/b\u003e\n\u003cbr\u003e\"I can honestly say I have found THE beginner's guide to Linux.\" \n\u003cbr\u003e-- \n\u003cb\u003eJayson Broughton, Linux Journal\u003cbr\u003e\u003c\/b\u003e\n\u003cbr\u003e\"This is exactly what a Linux beginner needs to get up to speed quickly. The book goes beyond simply walking through all of the command line utilities, and ventures into the realm of theory and how things work together.\" \n\u003cbr\u003e-- \n\u003cb\u003eNicholas C. Zakas, Yahoo!\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\"Anyone who reads this book and makes use of the examples provided will not be able to avoid becoming a Unix command line pro by the time they've hit the end of the book. It provides an excellent introduction to the command line that takes students from knowing nearly nothing to using impressively sophisticated commands.\" \n\u003cbr\u003e-- \n\u003cb\u003eSandra Henry-Stocker, ITworld\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"The most approachable tome on the subject.\" \n\u003cbr\u003e-- \n\u003cb\u003eFederico Lucifredi, Linux Magazine\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"If you would like to start using the command line, improve your existing skills, or simply want to discover tools that you were never even aware existed, this book has everything you need, and I wholly recommend it.\" \n\u003cbr\u003e-- \n\u003cb\u003ePhil Bull, author of the official Ubuntu documentation\u003cbr\u003e\u003c\/b\u003e\n\u003cbr\u003e\"This is the best introduction to the command-line I have read.\" \n\u003cbr\u003e-- \n\u003cb\u003eBeginLinux.com\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"A perfect companion to more remedial guides to Linux that touch on the command only briefly, and also a terrific bridge to deeper technical programming books. Highly recommended.\" \n\u003cbr\u003e-- \n\u003cb\u003eGame Vortex\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\" \n\u003ci\u003eThe Linux Command Line\u003c\/i\u003e is pleasant to read. It has a light tone, while also getting down to business.\" \n\u003cbr\u003e-- \n\u003cb\u003eJohn D. Cook, The Endeavor\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"A delightful read and you can hand it to a junior colleague or friend with more limited Unix shell exposure and be confident that they come back significantly shell-wiser and probably happier.\" \n\u003cbr\u003e-- \n\u003cb\u003ePeter N.M. Hansteen, That Grumpy BSD Guy\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"If you're a novice Linux player, or just want to get beyond the pretty graphical wrapper of your MacBook, put this book at the top of your list.\" \n\u003cbr\u003e-- \n\u003cb\u003eMichael Larsen, TESTHEAD\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"I give this book to all my interns on day one. I find this to be an incredibly indispensable resource for teaching not only the basics of the Linux command line, but also anybody looking to get into information security. It's wildly comprehensive without being overwhelming. It does a great job of introducing a basic command, showing you all of the options on how to use the command, and a lot of examples and practical stories to back them up.\" \n\u003cbr\u003e\n\u003cb\u003e --Matt Barnett, Chief Strategist and CoFounder, SEVN-X\u003cbr\u003e\u003c\/b\u003e\n\u003cbr\u003e\"If you want to . . . become a Linux expert, I would recommend a book \n\u003ci\u003eThe Linux Command Line \u003c\/i\u003eby William Shotts. This book is so simple and gave me a lot of knowledge on Linux.\" \n\u003cbr\u003e\n\u003cb\u003e--Untamed Coder\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"A great way to learn some tips on working with those HUGE log files that are critical to cyber defense.\" \n\u003cbr\u003e\n\u003cb\u003e--Mark Jeanmougin, @markjx01\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"The author takes you from your very first terminal keystrokes to writing full programs using a Linux shell or command line.\" \n\u003cbr\u003e\n\u003cb\u003e--Xtreme Pentesting, @xtremepentest\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\" \n\u003ci\u003eThe Linux Command Line\u003c\/i\u003e by William Shotts will always be my fav book about #bash scripting! It's absolutely amazing! Every time I read it again I learn something new... And I'm definitely in love with all the books published by No Starch Press!!\" \n\u003cbr\u003e--Luisa Donato, @Luisa_Donato\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eYou've experienced the shiny, point-and-click surface of your Linux computer--now dive below and explore its depths with the power of the command line.\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003ci\u003eThe Linux Command Line\u003c\/i\u003e takes you from your very first terminal keystrokes to writing full programs in Bash, the most popular Linux shell (or command line). Along the way you'll learn the timeless skills handed down by generations of experienced, mouse-shunning gurus: file navigation, environment configuration, command chaining, pattern matching with regular expressions, and more. \n\u003cp\u003e\u003c\/p\u003eIn addition to that practical knowledge, author William Shotts reveals the philosophy behind these tools and the rich heritage that your desktop Linux machine has inherited from Unix supercomputers of yore. \n\u003cp\u003e\u003c\/p\u003eAs you make your way through the book's short, easily-digestible chapters, you'll learn how to: \n\u003cp\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCreate and delete files, directories, and symlinks\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\n\u003cli\u003eAdminister your system, including networking, package installation, and process management\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\n\u003cli\u003eUse standard input and output, redirection, and pipelines\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\n\u003cli\u003eEdit files with Vi, the world's most popular text editor\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\n\u003cli\u003eWrite shell scripts to automate common or boring tasks\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\n\u003cli\u003eSlice and dice text files with cut, paste, grep, patch, and sed\u003c\/li\u003e\n\u003c\/ul\u003eOnce you overcome your initial \"shell shock,\" you'll find that the command line is a natural and expressive way to communicate with your computer. Just don't be surprised if your mouse starts to gather dust.\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n","brand":"No Starch Press","offers":[{"title":"Default Title","offer_id":51957803483417,"sku":"SPTM-9781593279523","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/65848b2f-44e4-4792-a34e-49332ab9bd16_1500x1500.jpeg.format.jpg?v=1784456100"},{"product_id":"mushrooms-demystified-2nd-ed","title":"Mushrooms Demystified (2ND ed.) (Spiral Bound)","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003eAn exceptional book . . . a must for intermediate and advanced mushroom collectors and those with wide horizons.- \u003ci\u003eCottage Life\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eMarc Notes\u003c\/strong\u003e:\u003cbr\u003eIncludes bibliographical references (p. 919-925) and indexes.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\u003cb\u003eDavid Arora\u003c\/b\u003e is an American naturalist, writer, and a biologist who specializes in the study of fungi. 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With over 1500 photographs, the book is indispensable for every dog owner's bookshelf. \n\u003cp\u003e\u003c\/p\u003e- Practical advice about owning and caring for a dog, including choosing bedding, equipment and toys, and feeding, exercising and grooming. \n\u003cp\u003e\u003c\/p\u003e- Features a visual directory of 230 breeds and hybrids, explaining their characteristics and temperaments. \n\u003cp\u003e\u003c\/p\u003e- Includes step-by-step instructions for training your dog, as well as a guide to canine sports and activities such as sheepdog trials, Schutzhund, agility flyball and canicross. \n\u003cp\u003e\u003c\/p\u003e- Expert information about health care, including veterinary and holistic approaches. \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eAbout the Author: \u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eRosie Pilbeam\u003c\/b\u003e has bred, showed and judged Border Collies since childhood. 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