{"title":"Over $40","description":"","products":[{"product_id":"107-days","title":"107 Days (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\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tRevealing, intriguing, and even sensational.-- \" \n\u003cb\u003ePeter Baker, \u003ci\u003eThe New York Times\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\tSuperb memoir...a riveting, honest, and painful eyewitness account of history.-- \" \n\u003cb\u003e\u003ci\u003eLibrary Journal\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\tPolitical junkies will dig the play by play...candid, salty (incoming f-bombs!) and even a little dishy.-- \" \n\u003cb\u003e\u003ci\u003eSan Francisco Chronicle \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\tBlunt, knowing, fervent, occasionally profane, slyly funny.-- \" \n\u003cb\u003e\u003ci\u003eThe Atlantic\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\tThe brilliant, charismatic woman who came close to breaking the ultimate glass ceiling has given us an essential portrait of an unforgettable turning point in her journey....a taut, eye-opening account.-- \" \n\u003cb\u003e\u003ci\u003eLos Angeles Times\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\tThe book isn't a winding memoir or a political treatise, and Harris doesn't disclose any future plans. Instead, it reads like a ticking time bomb, with each chapter counting down to Election Day....Although Harris earned a reputation as guarded and circumspect, the book has the tone of someone who is finished biting her tongue. She concedes mistakes, reveals frustrations and details some of the stranger moments from her race.-- \" \n\u003cb\u003e\u003ci\u003eAssociated Press\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\tKamala D. Harris served as the forty-ninth vice president of the United States from 2021 to 2025--the first woman in American history to hold the office. She began her career in the Alameda County district attorney's office before being elected district attorney of San Francisco, where her Back on Track program became a national model for reducing recidivism. As California's attorney general, Harris prosecuted transnational gangs, big banks that defrauded homeowners, and for-profit colleges that targeted students and veterans. She defended the Affordable Care Act, fought for marriage equality, and pioneered the nation's first open-data initiative in the criminal justice system. In the United States Senate, Harris fought for civil, immigrant, and voting rights, and gained national recognition for her incisive questioning in committee hearings. As vice president, she led efforts to strengthen global alliances and address child poverty, gun violence, student debt, maternal health, economic opportunity, and reproductive rights--casting more tiebreaking votes than any vice president in history, including for pandemic relief and the largest climate investment ever. Throughout her career, she has always fought for the only client she has ever had: the people.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tYou are beautifully impolitic in this book, in a way that makes it honest, candid, fun to read, and really important. It is blunt and true, and I commend you for writing it and for being willing to go out there and defend it and talk about it in these blunt terms in a time we really need straight talk.-- \" \n\u003ci\u003e\u003cb\u003eRachel Maddow\u003c\/b\u003e\u003c\/i\u003e\"\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tThe best moments in '107 Days' happen when Harris is open about what she saw and clear about what she really thinks, when this memoir is truly a book about a campaign...-- \" \n\u003cb\u003eCarlos Lozada, \u003ci\u003eNew York Times\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\tAn eye-opening look at the 2024 election that kept me hopeful during the highs and sank my stomach during the lows.-- \" \n\u003cb\u003eRebecca Yarros, Author of \u003ci\u003eFourth Wing\u003c\/i\u003e\u003c\/b\u003e\"\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eFor the first time, and with surprising and revealing insights, former Vice President Kamala Harris tells the story of one of the wildest and most consequential presidential campaigns in American history.\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003ci\u003eYour Secret Service code name is Pioneer.\u003cbr\u003e You are the first woman in history to be elected vice president of the United States.\u003cbr\u003e On July 21, 2024, your running mate, Joe Biden, announces that he will not be seeking reelection.\u003cbr\u003e The presidential election will occur on November 5, 2024.\u003cbr\u003e You have 107 days.\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003eFrom the chaos of campaign strategy sessions to the intensity of debate prep under relentless scrutiny and the private moments that rarely make headlines, Kamala Harris offers an unfiltered look at the pressures, triumphs, and heartbreaks of a history-defining race. With behind-the-scenes details and a voice that is both intimate and urgent, this is more than a political memoir--it's a chronicle of resilience, leadership, and the high stakes of democracy in action. \n\u003cp\u003e\u003c\/p\u003eWritten with candor, a unique perspective, and the pace of a page-turning novel, \n\u003ci\u003e107 Days \u003c\/i\u003etakes you inside the race for the presidency as no one has ever done before.\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 10\/13\/2025 (EAN 9781668211656, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eKirkus Reviews\u003c\/span\u003e 11\/15\/2025 (EAN 9781668211656, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eHarris, Kamala\u003cbr\u003e\n\t\t\t\t\t\t\t\tKamala D. Harris served as the forty-ninth vice president of the United States from 2021 to 2025--the first woman in American history to hold the office. She began her career in the Alameda County district attorney's office before being elected district attorney of San Francisco, where her Back on Track program became a national model for reducing recidivism. As California's attorney general, Harris prosecuted transnational gangs, big banks that defrauded homeowners, and for-profit colleges that targeted students and veterans. She defended the Affordable Care Act, fought for marriage equality, and pioneered the nation's first open-data initiative in the criminal justice system. In the United States Senate, Harris fought for civil, immigrant, and voting rights, and gained national recognition for her incisive questioning in committee hearings. As vice president, she led efforts to strengthen global alliances and address child poverty, gun violence, student debt, maternal health, economic opportunity, and reproductive rights--casting more tiebreaking votes than any vice president in history, including for pandemic relief and the largest climate investment ever. Throughout her career, she has always fought for the only client she has ever had: the people.\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":"Simon \u0026 Schuster","offers":[{"title":"Default Title","offer_id":51921478975769,"sku":"SPTM-9781668211656","price":48.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/9781668211656_spiral.png?v=1772335069"},{"product_id":"hands-of-light-a-guide-to-healing-through-the-human-energy-field","title":"Hands of Light: A Guide to Healing Through the Human Energy Field (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\tBantam new age books.;Bibliography: p. 283-285;Includes index.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eJacket Description\/Flap\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tWith the clarity of a physicist and the compassion of a gifted healer with fifteen years of professional experience observing 5,000 clients and students, Barbara Ann Brennan presents the first in-depth study of the human energy field for people who seek happiness, health and their full potential. \n\u003cbr\u003eOur physical bodies exist within a larger \"body,\" a human energy field or aura, which is the vehicle through which we create our experience of reality, including health and illness. It is through this energy field that we have the power to heal ourselves. \n\u003cbr\u003eThis energy body -- only recently verified by scientists, but long known to healers and mystics -- is the starting point of all illness. Here, our most powerful and profound human interactions take place, the precursor and healer of all physiological and emotional disturbances. \n\u003cbr\u003e\"Hands of Light is your guide to a new wholeness. It offers: \n\u003cbr\u003e- A new paradigm for the human, in health, relationship, and disease \n\u003cbr\u003e- An understanding of how the human energy field looks, functions, is disturbed, healed, and interacts with friends and lovers. \n\u003cbr\u003e- Training in the ability to see and interpret auras \n\u003cbr\u003e- Medically verified case studies of healing people from all walks of life with a variety of illnesses. \n\u003cbr\u003e- Guidelines for healing the self and others. \n\u003cbr\u003e- The author's personal and intriguing life adventure which gives us a model for growth, courage and possibilities for expanded consciousness \n\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Barbara Brennan's work is mind-opening. Her concepts of the role disease plays and how healing is achieved certainly fit in with my experience.\" \n\u003cbr\u003e-- Bernie S. Siegel, M.D., author of \n\u003ci\u003eLove, Medicine, and Miracles\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eBarbara Ann Brennan\u003c\/b\u003e was a healer, therapist, and scientist who devoted more than twenty years of research and exploration of the human energy field. Following an advanced degree in atmospheric physics from the University of Wisconsin, she worked as a research scientist at NASA's Goddard Space Flight Center. She trained in bioenergetic and core energetic therapy at the Institute for Psychophysical Synthesis and at the Community of the Whole Person in Washington, D.C. She was in the first graduating class of Dr. John Pierrakos' Institute for the New Age, now known as the Institute of Core Energetics in New York City. She passed away in 2022.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eAn in-depth study of the human energy field that presents a comprehensive pathway to discovering happiness, boosting health, and unlocking your full potential.\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003e\"This book is a must for all aspiring healers and health-care givers, an inspiration to all who want to understand the true human being.\"--Elisabeth Kübler-Ross\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003eOur physical bodies exist within a larger \"body,\" a human energy field or aura, which is the vehicle through which we create our experience of reality, including health and illness. It is through this energy field that we have the power to heal ourselves. \n\u003cp\u003e\u003c\/p\u003eThis energy body--only recently verified by scientists, but long known to healers and mystics--is the starting point of all illness. Here, our most powerful and profound human interactions take place, the precursor and healer of all physiological and emotional disturbances. \n\u003cp\u003e\u003c\/p\u003e\n\u003ci\u003eHands of Light\u003c\/i\u003e is your guide to a new wholeness, offering: \n\u003cp\u003e\u003c\/p\u003e- A new paradigm for the human, in health, relationship, and disease \n\u003cbr\u003e- An understanding of how the human energy field looks, functions, is disturbed, healed, and interacts with friends and lovers. \n\u003cbr\u003e- Training in the ability to see and interpret auras \n\u003cbr\u003e- Medically verified case studies of healing people from all walks of life with a variety of illnesses. \n\u003cbr\u003e- Guidelines for healing the self and others. \n\u003cbr\u003e- The author's personal and intriguing life adventure which gives us a model for growth, courage, and possibilities for expanded consciousness. \n\u003cp\u003e\u003c\/p\u003eWith the clarity of a physicist and the compassion of a gifted healer with fifteen years of professional experience observing 5,000 clients and students, Barbara Ann Brennan offers a groundbreaking guide for cultivating a healthier, more fulfilled life.\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":"Bantam","offers":[{"title":"Default Title","offer_id":51921501323545,"sku":"SPTM-9780553345391","price":42.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/9780553345391_spiral.png?v=1772335133"},{"product_id":"medical-medium-liver-rescue-answers-to-eczema-psoriasis-diabetes-strep-acne-gout-bloating-gallstones-adrenal-stress-fatigue-fatty-liver-we","title":"Medical Medium Liver Rescue: Answers to Eczema, Psoriasis, Diabetes, Strep, Acne, Gout, Bloating, Gallstones, Adrenal Stress, Fatigue, Fatty Liver, We (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\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003ci\u003e\"Anthony's understanding of foods, their vibrations, and how they interact with the body never ceases to amaze. Effortlessly he explains the potential harmony or disharmony in our choices in a way anyone can understand. He has a gift. Do your body a favor and treat yourself.\"\u003c\/i\u003e\n\u003cbr\u003e-- Pharrell Williams, 11-time Grammy-winning artist and producer \n\u003cbr\u003e\n\u003ci\u003e\u003cbr\u003e\"While there is most definitely an element of otherworldly mystery to the work he does, much of what Anthony William shines a spotlight on--particularly around autoimmune disease--feels inherently right and true. What's better is that the protocols he recommends are natural, accessible, and easy to do.\"\u003c\/i\u003e\n\u003cbr\u003e-- Gwyneth Paltrow, Oscar-winning actress, #1 \n\u003ci\u003eNew York Times\u003c\/i\u003e best-selling author, founder and CEO of GOOP.com \n\u003cbr\u003e\n\u003ci\u003e\u003cbr\u003e\"Anthony is a trusted source for our family. His work in the world is a light that has guided many to safety. He means so much to us.\"\u003c\/i\u003e\n\u003cbr\u003e-- Robert De Niro and Grace Hightower De Niro \n\u003cbr\u003e\n\u003ci\u003e\u003cbr\u003e\"Anthony is a great man. His knowledge is fascinating and has been very helpful for me. The celery juice alone is a game changer!\"\u003c\/i\u003e\n\u003cbr\u003e-- Calvin Harris, producer, DJ, and Grammy-winning artist \n\u003cbr\u003e\n\u003ci\u003e\u003cbr\u003e\"Anthony's knowledge on the food we consume, the impact it has on our body, and our overall well-being has been a game changer for me!\"\u003c\/i\u003e\n\u003cbr\u003e-- Jenna Dewan, star of \n\u003ci\u003eWorld of Dance \u003c\/i\u003eand \n\u003ci\u003eStep Up\u003c\/i\u003e\n\u003cbr\u003e\n\u003ci\u003e\u003cbr\u003e\"Anthony is a magician for all my label's recording artists, and if he were a record album, he would far surpass \u003c\/i\u003eThriller \n\u003ci\u003e. His ability is nothing short of profound, remarkable, extraordinary, and mind-blowing. He is a luminary whose books are filled with prophecies. This is the future of medicine.\"\u003c\/i\u003e\n\u003cbr\u003e-- Craig Kallman, Chairman and CEO, Atlantic Records \n\u003cbr\u003e\n\u003ci\u003e\u003cbr\u003e\"Anthony's books are revolutionary yet practical. For anybody frustrated by the current limits of Western medicine, this is definitely worth your time and consideration.\"\u003c\/i\u003e\n\u003cbr\u003e-- James Van Der Beek, creator, executive producer, and star of \n\u003ci\u003eWhat Would Diplo Do?\u003c\/i\u003e and star of \n\u003ci\u003ePose \u003c\/i\u003eand \n\u003ci\u003eDawson's Creek\u003c\/i\u003e, and Kimberly Van Der Beek, public speaker and activist \n\u003cbr\u003e\n\u003ci\u003e\u003cbr\u003e\"My family and friends have been the recipients of Anthony's inspired gift of healing, and we've benefited more than I can express with rejuvenated physical and mental health.\"\u003c\/i\u003e\n\u003cbr\u003e-- Scott Bakula, producer and star of \n\u003ci\u003eNCIS: New Orleans\u003c\/i\u003e; star of \n\u003ci\u003eStar Trek: Enterprise\u003c\/i\u003e and \n\u003ci\u003eQuantum Leap\u003c\/i\u003e\n\u003cbr\u003e\n\u003ci\u003e\u003cbr\u003e\"Anthony is a wonderful person. He identified some long-term health issues for me, he knew what supplements I needed, and I felt better immediately.\"\u003c\/i\u003e\n\u003cbr\u003e-- Rashida Jones, producer and star of \n\u003ci\u003eAngie Tribeca\u003c\/i\u003e; executive producer of \n\u003ci\u003eClaws\u003c\/i\u003e; star of \n\u003ci\u003eTag\u003c\/i\u003e, \n\u003ci\u003eParks and Recreation\u003c\/i\u003e, and \n\u003ci\u003eThe Office\u003c\/i\u003e\n\u003cbr\u003e\n\u003ci\u003e\u003cbr\u003e\"What if someone could simply touch you and tell you what it is that ails you? Welcome to the healing hands of Anthony William--a modern-day alchemist who very well may hold the key to longevity. His lifesaving advice blew into my world like a healing hurricane, and he has left a path of love and light in his wake. He is hands down the ninth wonder of the world.\"\u003c\/i\u003e\n\u003cbr\u003e-- Lisa Gregorisch-Dempsey, \n\u003ci\u003eExtra\u003c\/i\u003e Senior Executive Producer \n\u003cbr\u003e\n\u003ci\u003e\u003cbr\u003e\"Anthony William is changing and saving the lives of people all over the world with his one-of-a-kind gift. His constant dedication and vast amount of highly advanced information have broken the barriers that block so many in the world from receiving desperately needed truths that science and research have not yet discovered. On a personal level, he has helped both my daughters and me, giving us tools to support our health that actually work. Celery juice is now a part of our regular routine!\"\u003c\/i\u003e\n\u003cbr\u003e-- Lisa Rinna, star of \n\u003ci\u003eThe Real Housewives of Beverly Hills \u003c\/i\u003eand \n\u003ci\u003e Days of Our Lives\u003c\/i\u003e, \n\u003ci\u003eNew York Times\u003c\/i\u003e best-selling author, designer of the Lisa Rinna Collection \n\u003cbr\u003e\n\u003ci\u003e\u003cbr\u003e\"Anthony is not only a warm, compassionate healer, he is also authentic and accurate, with God-given skills. He has been a total blessing in my life.\"\u003c\/i\u003e\n\u003cbr\u003e-- Naomi Campbell, model, actress, activist \n\u003cbr\u003e\n\u003ci\u003e\u003cbr\u003e\"I had the pleasure of working with Anthony William when he came to Los Angeles and shared his story on \u003c\/i\u003eExtra \n\u003ci\u003e. What a fascinating interview as he left the audience wanting to hear more . . . people went crazy for him! His warm personality and big heart are obvious. Anthony has dedicated his life to helping people through the knowledge he receives from Spirit, and he shares all of that information through his Medical Medium books, which are life changing. Anthony William is one of a kind!\"\u003c\/i\u003e\n\u003cbr\u003e-- Sharon Levin, \n\u003ci\u003eExtra\u003c\/i\u003e Senior Producer \n\u003cbr\u003e\n\u003ci\u003e\u003cbr\u003e\"I've been following Anthony for a while now and am always floored (but not surprised) at the success stories from people following his protocols . . . I have been on my own path of healing for many years, jumping from doctor to doctor and specialist to specialist. He's the real deal and I trust him and his vast knowledge of how the thyroid works and the true effects food has on our body. I have directed countless friends, family, and followers to Anthony because I truly believe he possesses knowledge that no doctor out there has. I am a believer and on a true path to healing now and am honored to know him and blessed to know his work. Every endocrinologist needs to read his book on the thyroid!\"\u003c\/i\u003e\n\u003cbr\u003e-- Marcela Valladolid, chef, author, television host \n\u003cbr\u003e\n\u003ci\u003e\u003cbr\u003e\"I am a doctor's daughter who has always relied on Western medicine to ameliorate even the smallest of woes. Anthony's insights opened my eyes to the healing benefits of food and how a more holistic approach to health can change your life.\"\u003c\/i\u003e\n\u003cbr\u003e-- Jenny Mollen, actress and \n\u003ci\u003eNew York Times\u003c\/i\u003e best-selling author of \n\u003ci\u003eI Like You Just the Way I Am\u003c\/i\u003e\n\u003cbr\u003e\n\u003ci\u003e\u003cbr\u003e\"Anthony William's God-given gift for healing is nothing short of miraculous.\"\u003c\/i\u003e\n\u003cbr\u003e-- David James Elliott, \n\u003ci\u003eImpulse\u003c\/i\u003e, \n\u003ci\u003eTrumbo\u003c\/i\u003e, \n\u003ci\u003eMad Men\u003c\/i\u003e, \n\u003ci\u003eCSI: NY\u003c\/i\u003e; star for ten years of \n\u003ci\u003e JAG\u003c\/i\u003e\n\u003cbr\u003e\n\u003ci\u003e\u003cbr\u003e\"Anthony William is a gift to humanity. His incredible work has helped millions of people heal when conventional medicine had no answers for them. His genuine passion and commitment for helping people is unsurpassed, and I am grateful to have been able to share a small part of his powerful message in \u003c\/i\u003eHeal \n\u003ci\u003e.\"\u003c\/i\u003e\n\u003cbr\u003e-- Kelly Noonan Gores, writer, director, and producer of the \n\u003ci\u003eHeal\u003c\/i\u003e documentary \n\u003cbr\u003e\n\u003ci\u003e\u003cbr\u003e\"Anthony William is one of those rare individuals who uses his gifts to help people rise up to meet their full potential by becoming their own best health advocates . . . I witnessed Anthony's greatness in action firsthand when I attended one of his thrilling live events. I equate how spot-on his readings were with a singer hitting all the high notes. But beyond the high notes, Anthony's truly compassionate soul is what left the audience captivated. Anthony William is someone I am now proud to call a friend, and I can tell you that the person you hear on the podcasts and whose words fill the pages of best-selling books is the same person who reaches out to loved ones simply to lend support. This is not an act! Anthony William is the real deal, and the gravity of the information he shares through Spirit is priceless and empowering and much needed in this day and age!\"\u003c\/i\u003e\n\u003cbr\u003e-- Debbie Gibson, Broadway star, iconic singer-songwriter \n\u003cbr\u003e\n\u003ci\u003e\u003cbr\u003e\"Anthony William has a remarkable gift! I will always be grateful to him for discovering an underlying cause of several health issues that had bothered me for years. With his kind support, I see improvements every day. I think he is a fabulous resource!\"\u003c\/i\u003e\n\u003cbr\u003e-- Morgan Fairchild, actress, author, speaker \n\u003cbr\u003e\n\u003ci\u003e\u003cbr\u003e\"Within the first three minutes of speaking with me, Anthony precisely identified my medical issue! This healer really knows what he's talking about. Anthony's abilities as the Medical Medium are unique and fascinating.\"\u003c\/i\u003e\n\u003cbr\u003e-- Alejandro Junger, M.D., \n\u003ci\u003eNew York Times\u003c\/i\u003e best-selling author of \n\u003ci\u003eClean\u003c\/i\u003e, \n\u003ci\u003eClean Eats\u003c\/i\u003e, and \n\u003ci\u003eClean Gut\u003c\/i\u003e and founder of the acclaimed Clean Program \n\u003cbr\u003e\n\u003ci\u003e\u003cbr\u003e\"Anthony's gift has made him a conduit for information that is light-years ahead of where science is today.\"\u003c\/i\u003e\n\u003cbr\u003e-- Christiane Northrup, M.D., \n\u003ci\u003eNew York Times\u003c\/i\u003e best-selling author of \n\u003ci\u003eGoddesses Never Age\u003c\/i\u003e, \n\u003ci\u003e The Wisdom of Menopause\u003c\/i\u003e, and \n\u003ci\u003eWomen's Bodies, Women's Wisdom\u003c\/i\u003e\n\u003cbr\u003e\n\u003ci\u003e\u003cbr\u003e\"Since reading \u003c\/i\u003eMedical Medium Thyroid Healing \n\u003ci\u003e, I have expanded my approach and treatments of thyroid disease and am seeing enormous value for patients. The results are rewarding and gratifying.\"\u003c\/i\u003e\n\u003cbr\u003e-- Prudence Hall, M.D., founder and medical director of The Hall Center \n\u003cbr\u003e\n\u003ci\u003e\u003cbr\u003e\"How very much we have been moved and benefited from the discovery of Anthony and the Compassion Spirit, who can reach us with healing wisdom through Anthony's sensitive genius and caring mediumship. His book is truly 'wisdom of the future, ' so already now, miraculously, we have the clear, accurate explanation of the many mysterious illnesses that the ancient Buddhist medical texts predicted would afflict us in this era when over-clever people have tampered with the elements of life in the pursuit of profit.\"\u003c\/i\u003e\n\u003cbr\u003e-- Robert Thurman, Jey Tsong Khapa Professor of Indo-Tibetan Buddhist Studies, Columbia University; President, Tibet House US; best-selling author of \n\u003ci\u003eLove Your Enemies\u003c\/i\u003e and \n\u003ci\u003eInner Revolution\u003c\/i\u003e; host of \n\u003ci\u003eBob Thurman Podcast\u003c\/i\u003e\n\u003cbr\u003e\n\u003ci\u003e\u003cbr\u003e\"Anthony William is the gifted Medical Medium who has very real and not-so-radical solutions to the mysterious conditions that affect us all in our modern world. I am beyond thrilled to know him personally and count him as a most valuable resource for my health protocols and those for my entire family.\"\u003c\/i\u003e\n\u003cbr\u003e-- Annabeth Gish, \n\u003ci\u003eThe X-Files\u003c\/i\u003e, \n\u003ci\u003eHalt and Catch Fire\u003c\/i\u003e, \n\u003ci\u003eScandal\u003c\/i\u003e, \n\u003ci\u003eThe West Wing\u003c\/i\u003e, \n\u003ci\u003eMystic Pizza\u003c\/i\u003e\n\u003cbr\u003e\n\u003ci\u003e\u003cbr\u003e\"Anthony William has devoted his life to helping people with information that has truly made a substantial difference in the lives of many.\"\u003c\/i\u003e\n\u003cbr\u003e-- Amanda de Cadenet, founder and CEO of The Conversation and the Girlgaze Project; author of \n\u003ci\u003eIt's Messy\u003c\/i\u003e and \n\u003ci\u003e#girlgaze\u003c\/i\u003e\n\u003cbr\u003e\n\u003ci\u003e\u003cbr\u003e\"I love Anthony William! My daughters Sophia and Laura gave me his book for my birthday, and I couldn't put it down. The Medical Medium has helped me connect all the dots on my quest to achieve optimal health. Through Anthony's work, I realized the residual Epstein-Barr left over from a childhood illness was sabotaging my health years later. Medical Medium has transformed my life.\"\u003c\/i\u003e\n\u003cbr\u003e-- Catherine Bach, \n\u003ci\u003eThe Young and the Restless\u003c\/i\u003e, \n\u003ci\u003eThe Dukes of Hazzard\u003c\/i\u003e\n\u003cbr\u003e\n\u003ci\u003e\u003cbr\u003e\"My recovery from a traumatic spinal crisis several years ago had been steady, but I was still experiencing muscle weakness, a tapped-out nervous system, as well as extra weight. A dear friend called me one evening and strongly recommended I read the book \u003c\/i\u003eMedical Medium \n\u003ci\u003eby Anthony William. So much of the information in the book resonated with me that I began incorporating some of the ideas, then I sought and was lucky enough to get a consultation. The reading was so spot-on, it has taken my healing to an unimagined, deeper, and richer level of health. My weight has dropped healthily, I can enjoy bike riding and yoga, I'm back in the gym, I have steady energy, and I sleep deeply. Every morning when following my protocols, I smile and say, 'Whoa, Anthony William! I thank you for your restorative gift . . . Yes!'\"\u003c\/i\u003e\n\u003cbr\u003e-- Robert Wisdom, \n\u003ci\u003eThe Alienist\u003c\/i\u003e, \n\u003ci\u003e Flaked\u003c\/i\u003e, \n\u003ci\u003eRosewood\u003c\/i\u003e, \n\u003ci\u003eNashville\u003c\/i\u003e, \n\u003ci\u003eThe Wire\u003c\/i\u003e, \n\u003ci\u003eRay\u003c\/i\u003e\n\u003cbr\u003e\n\u003ci\u003e\u003cbr\u003e\"In this world of confusion, with constant noise in the health and wellness field, I rely on Anthony's profound authenticity. His miraculous, true gift rises above it all to a place of clarity.\"\u003c\/i\u003e\n\u003cbr\u003e-- Patti Stanger, host of \n\u003ci\u003eMillion Dollar Matchmaker\u003c\/i\u003e\n\u003cbr\u003e\n\u003ci\u003e\u003cbr\u003e\"I rely on Anthony William for my and my family's health. Even when doctors are stumped, Anthony always knows what the problem is and the pathway for healing.\"\u003c\/i\u003e\n\u003cbr\u003e-- Chelsea Field, \n\u003ci\u003eNCIS: New Orleans\u003c\/i\u003e, \n\u003ci\u003eSecrets and Lies\u003c\/i\u003e, \n\u003ci\u003eWithout a Trace\u003c\/i\u003e, \n\u003ci\u003eThe Last Boy Scout\u003c\/i\u003e\n\u003cbr\u003e\n\u003ci\u003e\u003cbr\u003e\"Anthony William brings a dimension to medicine that deeply expands our understanding of the body and of ourselves. His work is part of a new frontier in healing, delivered with compassion and with love.\"\u003c\/i\u003e\n\u003cbr\u003e-- Marianne Williamson, #1 \n\u003ci\u003eNew York Times\u003c\/i\u003e best-selling author of \n\u003ci\u003eHealing the Soul of America\u003c\/i\u003e, \n\u003ci\u003eThe Age of Miracles\u003c\/i\u003e, and \n\u003ci\u003eA Return to Love\u003c\/i\u003e\n\u003cbr\u003e\n\u003ci\u003e\u003cbr\u003e\"Anthony William is a generous and compassionate guide. He has devoted his life to supporting people on their healing path.\"\u003c\/i\u003e\n\u003cbr\u003e-- Gabrielle Bernstein, #1 \n\u003ci\u003eNew York Times\u003c\/i\u003e best-selling author of \n\u003ci\u003eThe Universe Has Your Back\u003c\/i\u003e, \n\u003ci\u003e Judgment Detox\u003c\/i\u003e, \n\u003ci\u003e \u003c\/i\u003eand \n\u003ci\u003e Miracles Now\u003c\/i\u003e\n\u003cbr\u003e\n\u003ci\u003e\u003cbr\u003e'\"Information that WORKS. That's what I think of when I think of Anthony William and his profound contributions to the world. Nothing made this fact so clear to me as seeing him work with an old friend who had been struggling for years with illness, brain fog, and fatigue. She had been to countless doctors and healers and had gone through multiple protocols. Nothing worked. Until Anthony talked to her, that is . . . from there, the results were astounding. I highly recommend his books, lectures, and consultations. Don't miss this healing opportunity!\"\u003c\/i\u003e\n\u003cbr\u003e-- Nick Ortner, \n\u003ci\u003eNew York Times\u003c\/i\u003e best-selling author of \n\u003ci\u003eThe Tapping Solution for Manifesting Your Greatest Self\u003c\/i\u003e and \n\u003ci\u003eThe Tapping Solution\u003c\/i\u003e\n\u003cbr\u003e\n\u003ci\u003e\u003cbr\u003e\"Esoteric talent is only a complete gift when it's shared with moral integrity and love. Anthony William is a divine combination of healing, giftedness, and ethics. He's a real-deal healer who does his homework and shares it in true service to the world.\"\u003c\/i\u003e\n\u003cbr\u003e-- Danielle LaPorte, best-selling author of \n\u003ci\u003eWhite Hot Truth\u003c\/i\u003e and \n\u003ci\u003eThe Desire Map\u003c\/i\u003e\n\u003cbr\u003e\n\u003ci\u003e\u003cbr\u003e\"Anthony is a seer and a wellness sage. His gift is remarkable. With his guidance I've been able to pinpoint and address a health issue that's been plaguing me for years.\"\u003c\/i\u003e\n\u003cbr\u003e-- Kris Carr, \n\u003ci\u003eNew York Times\u003c\/i\u003e best-selling author of \n\u003ci\u003eCrazy Sexy Juice\u003c\/i\u003e, \n\u003ci\u003eCrazy Sexy Kitchen\u003c\/i\u003e, and \n\u003ci\u003eCrazy Sexy Diet\u003c\/i\u003e\n\u003cbr\u003e\n\u003ci\u003e\u003cbr\u003e\"Twelve hours after receiving a heaping dose of self-confidence masterfully administered by Anthony, the persistent ringing in my ears of the last year . . . began to falter. I am astounded, grateful, and happy for the insights offered on moving forward.\"\u003c\/i\u003e\n\u003cbr\u003e-- Mike Dooley, \n\u003ci\u003eNew York Times\u003c\/i\u003e best-selling author of \n\u003ci\u003eInfinite Possibilities\u003c\/i\u003e and scribe of \n\u003ci\u003eNotes from the Universe\u003c\/i\u003e\n\u003cbr\u003e\n\u003ci\u003e\u003cbr\u003e\"Whenever Anthony William recommends a natural way of improving your health, it works. I've seen this with my daughter, and the improvement was impressive. His approach of using natural ingredients is a more effective way of healing.\"\u003c\/i\u003e\n\u003cbr\u003e-- Martin D. Shafiroff, financial advisor, past recipient of #1 Broker in America ranking by WealthManagement.com and #1 Wealth Advisor ranking by Barron's \n\u003cbr\u003e\n\u003ci\u003e\u003cbr\u003e\"Anthony William's invaluable advice on preventing and combating disease is years ahead of what's available anywhere else.\"\u003c\/i\u003e\n\u003cbr\u003e-- Richard Sollazzo, M.D., New York board-certified oncologist, hematologist, nutritionist, and anti-aging expert and author of \n\u003ci\u003eBalance Your Health\u003c\/i\u003e\n\u003cbr\u003e\n\u003ci\u003e\u003cbr\u003e\"Anthony William is the Edgar Cayce of our time, reading the body with outstanding precision and insight. Anthony identifies the underlying causes of diseases that often baffle the most astute conventional and alternative health-care practitioners. Anthony's practical and profound advice makes him one of the most powerfully effective healers of the 21st century.\"\u003c\/i\u003e\n\u003cbr\u003e-- Ann Louise Gittleman, \n\u003ci\u003eNew York Times\u003c\/i\u003e best-selling author of over 30 books on health and healing and creator of the highly popular Fat Flush detox and diet plan \n\u003cbr\u003e\n\u003ci\u003e\u003cbr\u003e\"As a Hollywood businesswoman, I know value. Some of Anthony's clients spent over $1 million seeking help for their 'mystery illness' until they finally discovered him.\"\u003c\/i\u003e\n\u003cbr\u003e-- Nanci Chambers, co-star of \n\u003ci\u003eJAG\u003c\/i\u003e; Hollywood producer and entrepreneur \n\u003cbr\u003e\n\u003ci\u003e\u003cbr\u003e\"I had a health reading from Anthony, and he accurately told me things about my body only known to me. This kind, sweet, hilarious, self-effacing, and generous man--also so 'otherworldly' and so extraordinarily gifted, with an ability that defies how we see the world--has shocked even me, a medium! He is truly our modern-day Edgar Cayce, and we are immensely blessed that he is with us. Anthony William proves that we are more than we know.\"\u003c\/i\u003e\n\u003cbr\u003e-- Colette Baron-Reid, best-selling author of \n\u003ci\u003eUncharted\u003c\/i\u003e and TV host of \n\u003ci\u003eMessages from Spirit\u003c\/i\u003e\n\u003cbr\u003e\n\u003ci\u003e\u003cbr\u003e\"Any quantum physicist will tell you there are things at play in the universe we can't yet understand. I truly believe Anthony has a handle on them. He has an amazing gift for intuitively tapping into the most effective methods for healing.\"\u003c\/i\u003e\n\u003cbr\u003e-- Caroline Leavitt, \n\u003ci\u003eNew York Times\u003c\/i\u003e best-selling author of \n\u003ci\u003eThe Kids' Family Tree Book\u003c\/i\u003e, \n\u003ci\u003eCruel Beautiful World\u003c\/i\u003e, \n\u003ci\u003eIs This Tomorrow\u003c\/i\u003e, and \n\u003ci\u003ePictures of You\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eAnthony William, \u003c\/b\u003e the originator of the global celery juice movement and #1 \n\u003ci\u003eNew York Times\u003c\/i\u003e best-selling author of \n\u003ci\u003eLiver Rescue, Thyroid Healing, Life-Changing Foods, \u003c\/i\u003eand \n\u003ci\u003eMedical Medium\u003c\/i\u003e, was born with the unique ability to converse with the Spirit of Compassion, who provides him with extraordinarily accurate health information that's far ahead of its time. Since age four, Anthony has been using his gift to \"read\" people's conditions and tell them how to recover their health. His unprecedented accuracy and success rate as the Medical Medium have earned him the trust and love of millions worldwide, among them movie stars, rock stars, billionaires, professional athletes, and countless other people from all walks of life who couldn't find a way to heal until he provided them with insights from above. Anthony has also become an invaluable resource to doctors who need help solving their most difficult cases.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eThe #1 New York Times best-selling author and beloved healing authority reveals how taking your liver off overload can help resolve a wide range of symptoms and conditions--and transform your health in ways you've never imagined.\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003eWhat if you could focus on one aspect of your well-being to transform all the others--and at the same time prevent health problems you didn't even know were lurking beneath the surface? \n\u003cp\u003e\u003c\/p\u003eIn today's world, we have no idea how many symptoms, conditions, and diseases are rooted in an overloaded liver. It's not only about liver cancer, cirrhosis, and hepatitis. Nearly every challenge--from pesky general health complaints to digestive issues to emotional struggles to weight gain to high blood pressure to heart problems to brain fog to skin conditions to autoimmune and other chronic illnesses--has an origin in an overloaded liver and can improve and heal when you harness the force of this humble organ. \n\u003cp\u003e\u003c\/p\u003e\n\u003ci\u003eMedical Medium Liver Rescue\u003c\/i\u003e offers the answers you should have had all along. With his signature compassion, Anthony William, the Medical Medium, shares unparalleled insights into undiscovered functions of our life-saving livers, explains what's behind dozens of health issues that hold us back, and offers detailed guidance on how to move forward so we can live our best lives. Find out for yourself what liver rescue is all about: being clearer-headed, more peaceful, happier, and better able to adapt to our fast-changing times. Learn how to sleep well, balance blood sugar, lower blood pressure, lose weight, and look and feel younger. A healthy liver is the ultimate de-stressor, anti-aging ally, and safeguard against a threatening world--if we give it the right support.\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":"Hay House LLC","offers":[{"title":"Default Title","offer_id":51921504698649,"sku":"SPTM-9781401954406","price":49.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/9781401954406_spiral.png?v=1772335145"},{"product_id":"traction-get-a-grip-on-your-business-expanded","title":"Traction: Get a Grip on Your Business (Expanded) (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\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tOriginally published: Livonia, MI: EOS, 2007.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eGino Wickman\u003c\/b\u003e, bestselling author of \n\u003ci\u003eTraction\u003c\/i\u003e, has a passion for helping people get what they want from their businesses. To fulfill that passion, he created the Entrepreneurial Operating System(R) (EOS), which helps leaders run better businesses, get better control, have better life balance, and gain more traction--with the entire organization advancing together as a cohesive team. Wickman is the founder of EOS Worldwide, a growing organization of successful entrepreneurs collaborating as certified EOS Implementers to help people experience all the organizational and personal benefits of implementing EOS. He also delivers workshops and keynote addresses.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\" \n\u003cbr\u003e\"\"Since implementing the entrepreneurial operating system outlined in [ \n\u003ci\u003eTraction\u003c\/i\u003e], my company has been more productive than ever. . . . The book brings proven business best practices from the top thought leaders in business into one hands-on manual that you can apply today.\"\" \n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e-- \n\u003cb\u003eDan Moshe, founder and CEO of Tech Guru, for \u003ci\u003eThe Business Journals\u003c\/i\u003e' \"\"The most important business books ever written\"\"\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"\"Implementing [ \n\u003ci\u003eTraction\u003c\/i\u003e's] structured approach at Avondale has had a tremendous impact on our leadership's productivity and has improved operations throughout the organization.\"\" \n\u003cp\u003e\u003c\/p\u003e-- \n\u003cb\u003eKarl Stark and Bill Stewart, cofounders, Avondale\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"\"The concepts and tools that have been masterfully captured in the pages of this book have provided some of the magic that has helped us grow our business 300 percent over the last five years. Don't miss it!\"\" \n\u003cp\u003e\u003c\/p\u003e-- \n\u003cb\u003eCraig Erlich, CEO, pulse220\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"\"The concepts in this book have changed my life! I'm now able to let go of the day to day, knowing I have developed a team that can efficiently handle the details. We have consistently grown every year for the last four years in a very tough market, while the competition has struggled.\"\" \n\u003cp\u003e\u003c\/p\u003e-- \n\u003cb\u003eRonald A. Blank, President, The Franklin Companies\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"\"Having coached and trained over 13,000 entrepreneurs, I know the challenges they face. This book is a must for any business owner and their management team. \n\u003ci\u003eTraction\u003c\/i\u003e provides a powerful, practical, and simple system for running your business.\"\" \n\u003cp\u003e\u003c\/p\u003e-- \n\u003cb\u003eDan Sullivan, President and Founder, The Strategic Coach\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"\"With the \n\u003ci\u003eTraction\u003c\/i\u003e tools in place, we now have faster growth, increased profitability and great people that we enjoy working with. Our growth rate has averaged over 20 percent per year. These results put us in a position to sell our company to a public company for above-normal multiples and reacquire the company after just a year and a half.\"\" \n\u003cp\u003e\u003c\/p\u003e-- \n\u003cb\u003eRob Dube, President, Image One\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"\"The \n\u003ci\u003eTraction\u003c\/i\u003e principles have helped me build a solid leadership team, crystallize our plan, and create the discipline to take the organization to the next level.\"\" \n\u003cp\u003e\u003c\/p\u003e-- \n\u003cb\u003eSam Simon, President \u0026amp; CEO, Atlas Oil Company\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"\" \n\u003ci\u003eTraction\u003c\/i\u003e is far and away the most potent and useful approach I've ever seen for running a successful company. The content is bulletproof! You have to read this book.\"\" \n\u003cp\u003e\u003c\/p\u003e-- \n\u003cb\u003eVince Poscente, Bestselling author of \u003ci\u003eThe Age of Speed\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"\"The concepts in this book have revolutionized our enterprise. We are highly profitable, adroit, flexible, and have a results-oriented culture. Working with Gino's tools has made a meaningful difference in who we are today.\"\" \n\u003cp\u003e\u003c\/p\u003e-- \n\u003cb\u003eAlbert M. Berriz, CEO, McKinley\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"\"The tools are sensible, effective, and a must for any organization, entrepreneur, or leader. I personally use them within my national real estate valuation company and this year we grew 150 percent, after being in business for more than 14 years.\"\" \n\u003cp\u003e\u003c\/p\u003e-- \n\u003cb\u003eDarton Case, President, The Entrepreneurs' Organization\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"\"The concepts in \n\u003ci\u003eTraction\u003c\/i\u003e saved our company from mediocrity and propelled us to excellence. They have provided us with the tools to deal with any situation that might arise and better yet, to head off some situations at the pass. We now have all the right people in the right seats doing the right jobs. \n\u003cp\u003e\u003c\/p\u003e-- \n\u003cb\u003eRob Tamblyn, President, The Benefits Company\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"\"By applying the \n\u003ci\u003eTraction\u003c\/i\u003e disciplines we have been able to grow revenue by 50 percent over the last three years and profit exponentially more.\"\" \n\u003cp\u003e\u003c\/p\u003e-- \n\u003cb\u003eRobert Schechter, C.L.U., Ch.F.C., Chairman, Schechter Wealth Strategies\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"\" \n\u003ci\u003eTraction\u003c\/i\u003e is a must-read. What you will learn are the same tools that have enabled me to grow my business 100 percent over the last three years while staying balanced and having fun. This book will change your life.\"\" \n\u003cp\u003e\u003c\/p\u003e-- \n\u003cb\u003eBernie Ronnisch, President, Ronnisch Construction Group\u003c\/b\u003e\n\u003cbr\u003e\"\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eOVER 2 MILLION COPIES SOLD!\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e Do you have a grip on your business, or does your business have a grip on you? \n\u003cp\u003e\u003c\/p\u003e All entrepreneurs and business leaders face similar frustrations--personnel conflict, profit woes, and inadequate growth. Decisions never seem to get made, or, once made, fail to be properly implemented. But there is a solution. It's not complicated or theoretical.The Entrepreneurial Operating System(R) is a practical method for achieving the business success you have always envisioned. More than 250,000 companies have discovered what EOS can do. \n\u003cp\u003e\u003c\/p\u003e In \n\u003ci\u003eTraction\u003c\/i\u003e, you'll learn the secrets of strengthening the six key components of your business. You'll discover simple yet powerful ways to run your company that will give you and your leadership team more focus, more growth, and more enjoyment. Successful companies are applying \n\u003ci\u003eTraction\u003c\/i\u003e every day to run profitable, frustration-free businesses--and you can too. \n\u003cp\u003e\u003c\/p\u003e For an illustrative, real-world lesson on how to apply \n\u003ci\u003eTraction\u003c\/i\u003e to your business, check out its companion book, \n\u003ci\u003eGet A Grip\u003c\/i\u003e.\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eWickman, Gino\u003cbr\u003e\n\u003cb\u003eGino Wickman\u003c\/b\u003e, bestselling author of \n\u003ci\u003eTraction\u003c\/i\u003e, has a passion for helping people get what they want from their businesses. To fulfill that passion, he created the Entrepreneurial Operating System(R) (EOS), which helps leaders run better businesses, get better control, have better life balance, and gain more traction--with the entire organization advancing together as a cohesive team. Wickman is the founder of EOS Worldwide, a growing organization of successful entrepreneurs collaborating as certified EOS Implementers to help people experience all the organizational and personal benefits of implementing EOS. He also delivers workshops and keynote addresses.\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":"Benbella Books","offers":[{"title":"Default Title","offer_id":51921505386777,"sku":"SPTM-9781936661848","price":41.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/9781936661848_spiral.png?v=1772335148"},{"product_id":"the-king-arthur-baking-school-lessons-and-recipes-for-every-baker","title":"The King Arthur Baking School: Lessons and Recipes for Every Baker (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\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"King Arthur's expert teacher-bakers share the secrets of baking bread, pie, pastry, cake, cookies, and more. The King Arthur Baking School has welcomed thousands of students through its doors. The curriculum has evolved over the years, but many of the original instructors remain, becoming experts not just at baking, but at teaching baking. Now they've brought those lessons to these pages, illustrated throughout with stunning color photography. The chapters in The Baking School Cookbook are organized to flow best through lessons and techniques, from Yeast Breads to Sourdough; Laminated Pastries to Pies \u0026amp; Tarts; Cookies to Cake. So much of the magic of baking is in seeing how ingredients interact, seeing how a dough changes as you knead it or a buttercream comes together. Baking is at once both incredibly precise and incredibly loose. So many variables, from kitchen temperature to the types of ingredients, affects the results. In this way, the school-and this cookbook--aim to empower students with the knowledge and confidence to make baking their own. The instructors at King Arthur focus on the \"how\" and \"why,\" not just following directions. By understanding what's happening as each ingredient is combined in a certain way, bakers are better equipped to achieve success and gain comfort at each step, knowing what's happening, how to tweak, troubleshoot, customize recipes, and more. This is a special book for bakers of all levels\"--\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tWhen it comes to high-quality ingredients and savvy baking how-to's, nothing beats King Arthur Baking Company. The Vermont-based brand has been educating bakers since 1790, and their most recent book celebrates both baking and learning. Made for newbies and baking-pros alike, Baking School has over 100 recipes from easy bakes to daunting projects. Baking School offers clear instructions that have been honed over the company's tenure for trickier projects like laminating pastry dough. The title of the book is so fitting: following King Arthur's carefully tested recipes, reading their detailed explanations, and looking at their gorgeous and informative photography will quickly hone your baking skills. Baking School is truly the essential guide to baking.-- \"Food \u0026amp; Wine\"\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tKing Arthur has a new book, Baking School, coming out in October, and it truly is the most gorgeous, distinctive, and most educational baking book I've seen in a long, long time. I just made the blueberry muffins from the book and I will never use any other recipe going forward.-- \"Forbes\"\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tFor years I've wanted to take classes at the King Arthur Baking School. Now, all I've got to do is walk into my kitchen: everything that the school teaches so famously well is in this remarkable book. Each recipe builds on what you've learned, each chapter takes you a little further, each Master Class ensures that you've got the skills. It's brilliant...delicious fun.--Doris Greenspan, author of Baking with Dorie and Everyday Dorie\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tKing Arthur Baking School is where bakers, of all skills, will turn to for guidance. From cookies to laminated doughs and yeasted bread, their team of experts shows you how to bake with confidence and success. You can go straight to the trusted recipes or move through the book like going to culinary school. This cookbook is the companion every kitchen will have on its shelf!--Zoe Francois, author of Zoe Bakes Cakes and Artisan Bread in Five Minutes a Day\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tThe regal grain brand is back with another resource for flour fans in this thorough guide to the hows, whys, science, and art of baking. Commonly asked questions, such as how to tell when a sourdough starter is \"ripe,\" and pro tip callouts simulate the classroom experience of the baking classes King Arthur offers (and which are attended by 10,000 bakers annually), with pointers such as using weight over volume in measurements, adding eggs one at a time to a batter (for better emulsification), or including a touch of cake flour in a puff pastry recipe (for enhanced moisture absorption)....This is a compendium that bakers who want to get better and better will refer to over and over.-- \"Publisher's Weekly, Starred Review\"\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e \u003cstrong\u003eA \u003cem\u003eFood \u0026amp; Wine\u003c\/em\u003e Best Cookbook of 2022\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp\u003eBaking is a craft, one that has been celebrated by King Arthur Baking Company for more than two centuries. Their Baking School, an essential part of the King Arthur community, is now a book to cherish. It reflects a curriculum that has been honed and refined over the years, with instructors who are experts not just at baking, but at \u003cem\u003eteaching baking\u003c\/em\u003e. The recipes, notes, instructive photographs, and thoughtfully organized chapters here reflect this depth of experience. From Yeast Breads to Sourdough, Laminated Pastries to Pies and Tarts, Cookies to Cake, readers gain confidence as they play in the kitchen and build new skills. King Arthur's unique approach is friendly and accessible to all levels, focusing on the \"how\" and \"why.\" So much of the magic of baking is understanding how the ingredients interact, trusting when bread dough is proofed, appreciating how buttercream comes together. Welcome to \u003cem\u003eBaking School\u003c\/em\u003e!\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\"\u003ePublishers Weekly\u003c\/span\u003e 09\/19\/2022 (EAN 9781682686157, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eBooklist\u003c\/span\u003e 10\/01\/2022 pg. 16 (EAN 9781682686157, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eKing Arthur Baking Company\u003cbr\u003e\n\u003cstrong\u003eKing Arthur Baking Company\u003c\/strong\u003e has been a trusted baking resource since 1790, providing expert guidance, inspiration, and premium baking products, along with workshops and classes at its two respected baking schools (Vermont and Washington State).\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":"Countryman Press","offers":[{"title":"Default Title","offer_id":51921520263449,"sku":"SPTM-9781682686157","price":56.25,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/9781682686157_spiral.png?v=1772335202"},{"product_id":"dopamine-nation-finding-balance-in-the-age-of-indulgence","title":"Dopamine Nation: Finding Balance in the Age of Indulgence (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\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Anna Lembke deeply understands an experience I hear about often in the therapy room at the nexus between our modern addictions and our primal brains. Her stories of guiding people to find a healthy balance between pleasure and pain have the power to transform your life.\" \n\u003cbr\u003e -- \n\u003cb\u003eLori Gottlieb, \"Dear Therapist\" columnist at \u003ci\u003eThe Atlantic\u003c\/i\u003e, \u003ci\u003eNew York Times\u003c\/i\u003e bestselling author of \u003ci\u003eMaybe You Should Talk to Someone\u003c\/i\u003e\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\"Just when you thought you knew all you needed to know about the addiction crisis, along comes Dr. Anna Lembke with her second brilliant book on the topic--this one not about a drug but about the most powerful chemical of all: the dopamine that rules the pain and pleasure centers of our minds. In an era of overconsumption and instant gratification, \n\u003ci\u003eDopamine Nation \u003c\/i\u003eexplains the personal and societal price of being ruled by the next fix--and how to manage it. No matter what you might find yourself over-indulging in--from the internet to food to work to sex--you'll find this book riveting, scary, cogent, and cleverly argued. Lembke weaves patient stories with research, in a voice that's as empathetic as it is clear-eyed.\" \n\u003cbr\u003e-- \n\u003cb\u003eBeth Macy, author of \u003ci\u003eWashington Post\u003c\/i\u003e Best Book of the Year, \u003ci\u003eNew York Times\u003c\/i\u003e Notable Book of 2018 and bestseller\u003ci\u003e Dopesick: Dealers, Doctors, and the Drug Company That Addicted America\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"We all desire a break from our routines and those parts of life that upset us. What if, instead of trying to escape these things, we learn to turn toward them, to reach a peaceful harmony with our selves and the people we share our lives with? Lembke has written a book that radically changes the way we think about mental illness, pleasure, pain, reward, and stress. Turn toward it. You'll be happy you did.\" \n\u003cbr\u003e-- \n\u003cb\u003eDaniel Levitin, \u003ci\u003eNew York Times\u003c\/i\u003e bestselling author of \u003ci\u003eThe Organized Mind\u003c\/i\u003e and \u003ci\u003eSuccessful Aging\u003cbr\u003e\u003c\/i\u003e\u003c\/b\u003e\n\u003cbr\u003e\"Explore[s] the dichotomy between seeking a readily accessible hit of dopamine--from our phones, gambling, or a bag of Fritos--and maintaining healthy, productive, stable lives.\" \n\u003cbr\u003e-- \n\u003cb\u003e\u003ci\u003eThe New York Times\u003c\/i\u003e, Inside the Bestseller List\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"[An] eye-opening survey on pleasure-seeking and addiction . . . Readers looking for balance will return to Lembke's informative and fascinating guidance.\" \n\u003cbr\u003e\n\u003ci\u003e--\u003c\/i\u003e\n\u003cb\u003e\u003ci\u003ePublishers Weekly\u003c\/i\u003e (starred review)\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Fascinating case histories, and a sensible formula for treatment.\" \n\u003cbr\u003e-- \n\u003ci\u003e\u003cb\u003eKirkus Reviews\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Resettling Your Brain in the Age of Cheap Pleasures\"--\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tAnna Lembke is the medical director of Stanford Addiction Medicine, program director for the Stanford Addiction Medicine Fellowship, and chief of the Stanford Addiction Medicine Dual Diagnosis Clinic. She is the recipient of numerous awards for outstanding research in mental illness, for excellence in teaching, and for clinical innovation in treatment. A clinician scholar, she has published more than a hundred peer-reviewed papers, book chapters, and commentaries in prestigious outlets such as \n\u003ci\u003eThe New England Journal of Medicine\u003c\/i\u003e and \n\u003ci\u003eJAMA\u003c\/i\u003e. She sits on the board of several state and national addiction-focused organizations, has testified before various committees in the United States House of Representatives and Senate, keeps an active speaking calendar, and maintains a thriving clinical practice.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eINSTANT \u003ci\u003eNEW YORK TIMES\u003c\/i\u003e and \u003ci\u003eLOS ANGELES TIMES\u003c\/i\u003e BESTSELLER\u003cbr\u003e\"Brilliant . . . riveting, scary, cogent, and cleverly argued.\"--Beth Macy, author of \u003ci\u003eDopesick, \u003cbr\u003e\u003c\/i\u003eas heard on\u003ci\u003e Fresh Air\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003eThis book is about pleasure. It's also about pain. Most important, it's about how to find the delicate balance between the two, and why now more than ever finding balance is essential. We're living in a time of unprecedented access to high-reward, high-dopamine stimuli: drugs, food, news, gambling, shopping, gaming, texting, sexting, Facebooking, Instagramming, YouTubing, tweeting . . . The increased numbers, variety, and potency is staggering. The smartphone is the modern-day hypodermic needle, delivering digital dopamine 24\/7 for a wired generation. As such we've all become vulnerable to compulsive overconsumption. \n\u003cp\u003e\u003c\/p\u003e In \n\u003ci\u003eDopamine Nation\u003c\/i\u003e, Dr. Anna Lembke, psychiatrist and author, explores the exciting new scientific discoveries that explain why the relentless pursuit of pleasure leads to pain . . . and what to do about it. Condensing complex neuroscience into easy-to-understand metaphors, Lembke illustrates how finding contentment and connectedness means keeping dopamine in check. The lived experiences of her patients are the gripping fabric of her narrative. Their riveting stories of suffering and redemption give us all hope for managing our consumption and transforming our lives. In essence, \n\u003ci\u003eDopamine Nation \u003c\/i\u003eshows that the secret to finding balance is combining the science of desire with the wisdom of recovery.\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\/28\/2021 (EAN 9781524746728, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eKirkus Reviews\u003c\/span\u003e 07\/01\/2021 (EAN 9781524746728, 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":"Dutton","offers":[{"title":"Default Title","offer_id":51921523900697,"sku":"SPTM-9781524746728","price":42.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/9781524746728_spiral.png?v=1772335215"},{"product_id":"matty-matheson-home-style-cookery","title":"Matty Matheson: Home Style Cookery (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\u003eMatty Matheson\u003c\/b\u003e is the funniest and most illustrious person on YouTube, the host of Viceland's \n\u003ci\u003e It's Suppertime! \u003c\/i\u003eand \n\u003ci\u003eDead Set on Life\u003c\/i\u003e, the father of three bundles of joy, the greatest husband to the greatest wife in the world, and a chef phenom. He is the author of the \n\u003ci\u003eNew York Times\u003c\/i\u003e bestselling book \n\u003ci\u003eMatty Matheson: A Cookbook\u003c\/i\u003e.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003e\u003ci\u003eHome Style Cookery\u003c\/i\u003e is the \u003ci\u003eNew York Times\u003c\/i\u003e bestselling recipe-packed cookbook from Matty Matheson--executive producer and actor on Hulu's Emmy Award-winning series \u003ci\u003eThe Bear\u003c\/i\u003e--offering advice for the home cook who wants to be more creative and ambitious when cooking for family and friends.\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e This cookbook is Matty's definitive guide to mastering your kitchen, covering everything from pantry staples (breads, stocks, and pickles) to party favorites (dips, fried foods, and grilled meats), to weeknight go-tos (stews, pastas, salads), and special occasion showstoppers (roasts, smoked meats, and desserts) in 135 of his absolute favorite recipes to cook for the people you love. \n\u003cp\u003e\u003c\/p\u003e Recipes include: \n\u003cul\u003e\n\u003cli\u003e\u003cb\u003eMolasses Bread in an Apple Juice Can\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eBeef and Bone Marrow Stock\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eKitchen Sink Salad\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eThanksgiving Stuffing Butternut Squash\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eSeven-Layer Dip (the Tallest You've Ever Seen)\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eLittleneck Clam Orecchiette\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003ePho Ga\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eSichuan Newfoundland Cod\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eDouble Beef Patty Melt with Gruyere and Molasses Bread\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eFish Sticks with Kewpie Tartar Sauce\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eSalt Crust Leg of Lamb and Yukon Golds with Creamed Spinach\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eTexas-Style Prime Rib\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eT-bone Steak and Fine Herb Chimichurri\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eLobster Thermidor with Bearnaise and Salt and Vinegar Chips\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eAnd over 100 more!\u003c\/b\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e Matty also offers his favorite desserts, like his wife Trish's Chocolate Chip Cookies and Creme Caramel. \n\u003cp\u003e\u003c\/p\u003e The home cook will be excited and delighted by Matty's bold style of cooking. Along with beautiful photographs of Matty's dishes and his farm, this one-of-a-kind cookbook is filled with signature recipes that are equal parts approachable and tasty.\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\/09\/2020 pg. 1 (EAN 9781419747489, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eMatheson, Matty\u003cbr\u003e\n\u003cb\u003eMatty Matheson\u003c\/b\u003e is the funniest and most illustrious person on YouTube, the host of Viceland's \n\u003ci\u003e It's Suppertime! \u003c\/i\u003eand \n\u003ci\u003eDead Set on Life\u003c\/i\u003e, the father of three bundles of joy, the greatest husband to the greatest wife in the world, and a chef phenom. He is the author of the \n\u003ci\u003eNew York Times\u003c\/i\u003e bestselling book \n\u003ci\u003eMatty Matheson: A Cookbook\u003c\/i\u003e.\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":"Abrams Books","offers":[{"title":"Default Title","offer_id":51921525768473,"sku":"SPTM-9781419747489","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/9781419747489_spiral.png?v=1772335221"},{"product_id":"gods-wisdom-for-navigating-life-a-year-of-daily-devotions-in-the-book-of-proverbs","title":"God's Wisdom for Navigating Life: A Year of Daily Devotions in the Book of Proverbs (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\u003eTimothy Keller \u003c\/b\u003ewas born and raised in Pennsylvania and educated at Bucknell University, Gordon-Conwell Theological Seminary, and Westminster Theological Seminary. His first pastorate was in Hopewell, Virginia. In 1989 he started Redeemer Presbyterian Church in New York City with his wife, Kathy, and their three sons. Today, Redeemer has nearly six thousand regular Sunday attendees and has helped to start more than three hundred new churches around the world. He is the author of \n\u003ci\u003eHidden Christmas\u003c\/i\u003e, \n\u003ci\u003e Making Sense of God\u003c\/i\u003e, and \n\u003ci\u003eThe Songs of Jesus\u003c\/i\u003e, as well as \n\u003ci\u003eThe Meaning of Marriage\u003c\/i\u003e, \n\u003ci\u003eThe Prodigal God\u003c\/i\u003e, and \n\u003ci\u003eThe Reason for God\u003c\/i\u003e, among others. \n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eKathy Keller \u003c\/b\u003ereceived her MA in theological studies at Gordon-Conwell Theological Seminary. Kathy cowrote \n\u003ci\u003eThe Meaning of Marriage \u003c\/i\u003eand \n\u003ci\u003eThe Songs of Jesus\u003c\/i\u003e with Tim. \n\u003ci\u003eGod's Wisdom for Navigating Life\u003c\/i\u003e is their third collaboration.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eNamed one of the \"World's 50 Greatest Leaders\" by \u003ci\u003eFortune\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Through the Kellers' beautifully written devotionals, readers will be inspired and motivated to practice what they read 'in thought, word, attitude or deed.'\" \n\u003cbr\u003e\n\u003ci\u003e--BookPage\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\"Superb . . . we should be grateful to Keller for his wisdom, scholarship, and humility.\" \n\u003cbr\u003e--The Gospel Coalition \n\u003cp\u003e\u003c\/p\u003e\"Tim Keller's ministry in New York City is leading a generation of seekers and skeptics toward belief in God. I thank God for him.\" \n\u003cbr\u003e--Billy Graham \n\u003cp\u003e\u003c\/p\u003e\"Unlike most suburban megachurches, much of Redeemer is remarkably traditional. What is not traditional is Dr. Keller's skill in speaking the language of his urbane audience. . . . Observing Dr. Keller's professorial pose on stage, it is easy to understand his appeal.\" \n\u003cbr\u003e-- \n\u003ci\u003eThe New York Times\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\"Fifty years from now, if evangelical Christians are widely known for their love of cities, their commitment to mercy and justice, and their love of their neighbors, Tim Keller will be remembered as a pioneer of the new urban Christians.\" \n\u003cbr\u003e-- \n\u003ci\u003eChristianity Today \u003c\/i\u003e\u003cp\u003e\u003c\/p\u003e\"At Redeemer Presbyterian and in several books, Keller shaped a vision of Evangelicalism that de-emphasizes politics and stresses care for the poor, personal sacrifice, and inclusiveness across ethnicity and class.\" \n\u003cbr\u003e\n\u003ci\u003e--Fortune\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eFrom pastor and \u003ci\u003eNew York Times \u003c\/i\u003ebestselling author Timothy Keller comes a beautifully packaged, yearlong daily devotional based on the Book of Proverbs.\u003cbr\u003e\u003c\/b\u003e\n\u003cbr\u003eProverbs is God's book of wisdom, teaching us the essence and goal of a Christian life. In this 365-day devotional, Timothy Keller offers readers a fresh, inspiring lesson for every day of the year based on different passages within the Book of Proverbs. With his trademark knowledge, Keller unlocks the wisdom within the poetry of Proverbs and guides us toward a new understanding of what it means to live a moral life. \n\u003ci\u003eGod's Wisdom for Navigating Life\u003c\/i\u003e is a book that readers will be able to turn to every day, year after year, to cultivate a deeper, more fulfilling relationship with God. This makes a perfect companion to Keller's devotional on the Psalms, \n\u003ci\u003eThe Songs of Jesus\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":"Viking","offers":[{"title":"Default Title","offer_id":51921538449689,"sku":"SPTM-9780735222090","price":40.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/9780735222090_spiral.png?v=1772335230"},{"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\/9781408890677_spiral.png?v=1769616265"},{"product_id":"michael-symons-playing-with-fire-bbq-and-more-from-the-grill-smoker-and-fireplace-a-cookbook","title":"Michael Symon's Playing with Fire: BBQ and More from the Grill, Smoker, and Fireplace: A Cookbook (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\u003eMICHAEL SYMON is a cohost of ABC's \u003ci\u003eThe Chew\u003c\/i\u003e and Food Network's \u003ci\u003eIron Chef America\u003c\/i\u003e and \u003ci\u003eBurgers, Brew \u0026amp; 'Que\u003c\/i\u003e. He is the chef and co-owner of the acclaimed restaurants Lola, Lolita, and his newest restaurant, Mabel's BBQ, all in Cleveland, Ohio; the BSpot burger restaurants in Ohio; and Roast in Detroit, Michigan. He is the author of \u003ci\u003eMichael Symon's Live to Cook\u003c\/i\u003e, \u003ci\u003eMichael Symon's Carnivore\u003c\/i\u003e, \u003ci\u003eMichael Symon's 5 in 5\u003c\/i\u003e, and \u003ci\u003eMichael Symon's 5 in 5 for Every Season\u003c\/i\u003e.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\u003cb\u003eA Best Book of 2018: \u003c\/b\u003e \u003cbr\u003e-- \u003ci\u003eFoodNetwork\u003c\/i\u003e \u003cbr\u003e-- \u003ci\u003eChicago Tribune\u003c\/i\u003e\u003c\/p\u003e\n\"Chefs have an emotional fascination with fire, something primal and intuitive. This is not chichi food. Michael's cooking comes from the heart, soul, and gut. Simple, straightforward, and convivial, it is the food of a true pitmaster.\" \u003cbr\u003e\u003cb\u003e--Jacques Pépin \u003c\/b\u003e\n\u003cp\u003e \u003c\/p\u003e\n\"Here's why I'm lucky . . . Michael Symon is my best friend and I've eaten most of the dishes in this book. I can smell the smoke and taste the fire of these recipes just by paging through the spectacular photos. The Fireplace Chicken has become legend in our friendship, and now it can all be yours.\" \u003cbr\u003e\u003cb\u003e--Bobby Flay\u003cbr\u003e\u003c\/b\u003e \u003cbr\u003e\"I've long been a fan of Michael Symon--his genuine enthusiasm, wild talent, and love of food are evident in anything he touches. Over the years, I've watched him develop a deep love for and embrace the culture of barbecue. At Mabel's, he applied his immense skills to create a flavor profile that reflects his unique heritage and geography, and here he shares all that and more. In this book, readers can join his world and learn from one of best as Michael offers his tips, tricks, and techniques for smoking meat. Anyone who loves barbecue will devour this book.\" \u003cbr\u003e\u003cb\u003e --Mike Mills, 17th Street Barbecue, author \u003ci\u003ePraise the Lard\u003c\/i\u003e and \u003ci\u003ePeace, Love \u0026amp; Barbecue \u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e \u003c\/p\u003e\n\"This is an excellent guide to live-fire cooking.\" \u003cb\u003e\u003ci\u003e\u003cbr\u003e\u003cb\u003e--Publishers Weekly \u003c\/b\u003e\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e \u003c\/p\u003e\nTop 10 in Cooking \u0026amp; Food Spring 2018-- \u003cb\u003e\u003ci\u003e\u003cb\u003e\u003cb\u003e\u003ci\u003ePublishers Weekly\u003c\/i\u003e\u003c\/b\u003e \u003c\/b\u003e\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e \u003c\/p\u003e\nBest New Cookbooks Spring 2018-- \u003cb\u003e\u003ci\u003e\u003cb\u003e\u003cb\u003e\u003ci\u003eEater\u003c\/i\u003e\u003c\/b\u003e\u003c\/b\u003e\u003cbr\u003e\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cp\u003e\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 01\/15\/2018 (EAN 9780804186582, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eWilson Nonfiction Catalog\u003c\/span\u003e 04\/11\/2019 (EAN 9780804186582, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e","brand":"Clarkson Potter Publishers","offers":[{"title":"Default Title","offer_id":51921549558041,"sku":"SPTM-9780804186582","price":40.1,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/9780804186582_spiral.png?v=1772335259"},{"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\/9780857680976_spiral.png?v=1772335266"},{"product_id":"whats-for-dessert-simple-recipes-for-dessert-people-a-baking-book","title":"What's for Dessert: Simple Recipes for Dessert People: A Baking Book","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\u003eClaire Saffitz\u003c\/b\u003e is the bestselling author of \n\u003ci\u003eDessert Person\u003c\/i\u003e and host of the cookbook companion YouTube series \n\u003ci\u003eDessert Person\u003c\/i\u003e. After graduating from Harvard University, she received a master's degree in culinary history from McGill in Montreal and then studied pastry in Paris at École Grégoire Ferrandi. She lives in New York City with her husband and two cats.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReading Line\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tClaire Saffitz New York Times bestselling author of Dessert Person\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eJAMES BEARD AWARD NOMINEE\u003ci\u003e \u003c\/i\u003e- \u003ci\u003eNEW YORK TIMES\u003c\/i\u003e BESTSELLER - A love letter to dessert by the \u003ci\u003eNew York Times \u003c\/i\u003ebestselling author of \u003ci\u003eDessert Person\u003c\/i\u003e\u003c\/b\u003e\n\u003cbr\u003e\n\u003cb\u003e\u003cbr\u003eONE OF THE TEN BEST COOKBOOKS OF THE YEAR: \u003ci\u003eSimply Recipes\u003c\/i\u003e\u003cbr\u003eONE OF THE BEST COOKBOOKS OF THE YEAR: \u003ci\u003eBon Appétit, Vice, Saveur, Mother Jones\u003c\/i\u003e\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003ci\u003e\"Whether you're into flambés, soufflés, or simple loaf cakes this book offers over 100 different answers to that all-important question: What's for dessert?\"--Claire Saffitz\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003eClaire Saffitz returns with 100 recipes for all dessert people--whether you're into impressive-yet-easy molten lava cakes, comforting rice pudding, or decadent chestnut brownies. In this all-new collection, Claire shares recipes for icebox cakes, pies, cobblers, custards, cookies and more, all crafted to be as streamlined as possible. (No stand mixer? No problem! You won't need one.) To keep the recipes straightforward and simple, Claire makes sure each recipe is extra efficient, whether you're making a Whipped Tres Leches Cake with Hazelnuts or Caramel Peanut Popcorn Bars. Fans will find all the warmth, encouragement, and deliciously foolproof recipes with loads of troubleshooting advice that they've come to count on from Claire.\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 11\/01\/2022 pg. 124 (EAN 9781984826985, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 11\/07\/2022 (EAN 9781984826985, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eBooklist\u003c\/span\u003e 11\/01\/2022 pg. 15 (EAN 9781984826985, 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":51921557881113,"sku":"SPTM-9781984826985","price":44.25,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/9781984826985.jpg?v=1769739323"},{"product_id":"the-power-of-birthdays-stars-numbers-the-complete-personology-reference-guide-an-astrology-and-numerology-book-1st-ed","title":"The Power of Birthdays, Stars \u0026 Numbers: The Complete Personology Reference Guide: An Astrology and Numerology Book (1ST ed.) 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You'll learn your primary fixed star plus those that influence your astrological chart.\u003cbr\u003e-- NUMEROLOGICAL PROFILES -- Discover the importance of the nine basic numbers, and learn how to calculate your HOLISTIC NUMBER (which reveals your life purpose) and your PERSONAL YEAR NUMBER (which sheds light on what specific lessons a particular year has in store for you).\u003c\/p\u003e\n\u003cp\u003eTravel beyond the twelve signs of the zodiac and tap into The Power of Birthdays, Stars, \u0026amp; Numbers. 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Packed with an extraordinary wealth of knowledge and clear, easy-to-interpret graphs and charts, The Power of Birthdays, Stars and Numbers provides: \n\u003cbr\u003e, BIRTHDAY FORECASTS--366 profiles--one for each day of the year--reveal your positive and negative personality traits, career strengths, tips on love and relationships, your secret self, your best days for romance and friendship, potential fatal attractions, famous people who share your birthday, and much more! \n\u003cbr\u003eINCLUDING! \n\u003cbr\u003e, FIXED STARS--Though astrologers have used fixed stars for centuries, now the general public can reap the rewards of this classic method for enlightenment. The stars that line the heavens radiate great power, depending on your date of birth. You'll learn your primary fixed star plus those that influence your astrological chart. \n\u003cbr\u003e, NUMEROLOGICAL PROFILES--Discover the importance of the nine basic numbers, and learn how to calculate your holistic number (which reveals your life purpose) and your personal year number (which sheds light on what specific lessons a particular year has in store for you). \n\u003cbr\u003eTravel beyond the twelve signs of the zodiac and tap into The Power of Birthdays, Stars and Numbers. You hold centuries of wisdom in your hands.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eSaffi Crawford, MA, \u003c\/b\u003e born on May 28, is a professional numerologist and astrologer. She runs a successful astrological counseling practice in London, teaches, and gives workshops in astrology and numerology. Her MA in social sciences combined the history and philosophy of Western civilization and included research into the history of astrology, hermeneutics, and reflexivity. \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eGeraldine Sullivan, BS, \u003c\/b\u003eborn June 4, is a professional astrologer with 20 years of experience. She is an international lecturer and has appeared on television talk shows in the United States. She runs a successful astrology practice, gives workshops, and teaches adult education classes in London. 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Packed with an extraordinary wealth of knowledge and clear, easy-to-interpret graphs and charts, The Power of Birthdays, Stars and Numbers provides: \n\u003cbr\u003e; ¸; BIRTHDAY FORECASTS--366 profiles--one for each day of the year--reveal your positive and negative personality traits, career strengths, tips on love and relationships, your secret self, your best days for romance and friendship, potential fatal attractions, famous people who share your birthday, and much more! \n\u003cbr\u003eINCLUDING! \n\u003cbr\u003e; ¸; FIXED STARS--Though astrologers have used fixed stars for centuries, now the general public can reap the rewards of this classic method for enlightenment. The stars that line the heavens radiate great power, depending on your date of birth. You'll learn your primary fixed star plus those that influence your astrological chart. \n\u003cbr\u003e; ¸; NUMEROLOGICAL PROFILES--Discover the importance of the nine basic numbers, and learn how to calculate your holistic number (which reveals your life purpose) and your personal year number (which sheds light on what specific lessons a particular year has in store for you). \n\u003cbr\u003eTravel beyond the twelve signs of the zodiac and tap into The Power of Birthdays, Stars and Numbers. You hold centuries of wisdom in your hands.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eThe most complete, comprehensive birthday forecast available--synthesizing the secrets of astrology, numerology, and fixed stars!\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003eIn this delightfully addictive, wholly accessible book, two skilled astrologers guide you toward greater psychological insight, self-awareness, and a keen understanding of your unique position in the universe. Packed with an extraordinary wealth of knowledge and clear, easy-to-interpret graphs and charts, \n\u003ci\u003eThe Power of Birthdays, Stars \u0026amp; Numbers\u003c\/i\u003e provides information on: \n\u003cp\u003e\u003c\/p\u003e- \n\u003cb\u003eBirthday Forecasts: \u003c\/b\u003e366 profiles--one for each day of the year--reveal your positive and negative personality traits, career strengths, tips on love and relationships, your secret self, your best days for romance and friendship, potential fatal attractions, famous people who share your birthday, and much more! \n\u003cp\u003e\u003c\/p\u003e- \n\u003cb\u003eFixed Stars: \u003c\/b\u003e Though astrologers have used fixed stars for centuries, now the general public can reap the rewards of this classic method for enlightenment. The stars that line the heavens radiate great power, depending on your date of birth. You'll learn your primary fixed star plus those that influence your astrological chart. \n\u003cp\u003e\u003c\/p\u003e- \n\u003cb\u003eNumerological Profiles: \u003c\/b\u003e Discover the importance of the nine basic numbers and learn how to calculate your holistic number (which reveals your life purpose) and your personal year number (which sheds light on what specific lessons a particular year has in store for you). \n\u003cp\u003e\u003c\/p\u003eTravel beyond the twelve signs of the zodiac and tap into \n\u003ci\u003eThe Power of Birthdays, Stars \u0026amp; Numbers.\u003c\/i\u003e You hold centuries of wisdom in your hands.\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\"\u003eSchool Library Journal\u003c\/span\u003e 04\/01\/1999 (EAN 9780345418197, Paperback)\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":"Ballantine Books","offers":[{"title":"Default Title","offer_id":51921558110489,"sku":"SPTM-9780345418197","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/9780345418197_spiral.png?v=1772335298"},{"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\/9781591796718_spiral.png?v=1772335301"},{"product_id":"mastering-the-art-of-french-cooking-2-volume-box-set-a-cookbook-mastering-the-art-of-french-cooking","title":"Mastering the Art of French Cooking (2 Volume Box Set): A Cookbook (Mastering the Art of French Cooking) (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\u003eJacket Description\/Back\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tMastering The Art of French Cooking is for both seasoned cooks and beginners who love good food and long to reproduce at home the savory delights of the classic cuisine, from the historic Gallic masterpieces to the seemingly artless perfection of a dish of spring- green peas. This beautiful book, with more than 100 instructive illustrations, is revolutionary in its approach.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eJacket Description\/Flap\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tRevised edition of the classic cookbook, originally published in 1961.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tRev. ed. of: Mastering the art of French cooking \/ by Simone Beck, Louisette Bertholle, Julia Child. [1st ed]. 1961-1970.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eMarc Notes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tRev. ed. of: Mastering the art of French cooking \/ by Simone Beck, Louisette Bertholle, Julia Child. [1st ed]. 1961-1970.;Vol. 2 by Julia Child and Simone Beck.;Explains for the novice American cook the special ingredients and cooking techniques involved in preparing the wide variety of French dishes featured.;Includes index.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tJULIA CHILD, a native of California and a Smith College graduate; Simone (\"Simca\") Beck, French-born and -educated; and Louisette Bertholle, half French and half American, educated in both countries, represented an even blending of the two backgrounds and were singularly equipped to write about French cooking for Americans. Child studied at Paris's famous \n\u003ci\u003eCordon Bleu\u003c\/i\u003e, and all three authors worked under various distinguished French chefs. In 1951 they started their own cooking school in Paris, \n\u003ci\u003eL'Ecole des Trois Gourmandes\u003c\/i\u003e, at the same time that \n\u003ci\u003eMastering the Art of French Cooking\u003c\/i\u003e was taking shape. After that, Simone Beck published two cookbooks, \n\u003ci\u003eSimca's Cuisine\u003c\/i\u003e in 1972 and \n\u003ci\u003e New Menus from Simca's Cuisine\u003c\/i\u003e in 1979, and she continued to teach cooking in France until her death in 1991. Louisette Bertholle also had several cookery books published. In 1963, Boston's WGBH launched \n\u003ci\u003eThe French Chef\u003c\/i\u003e television series, which made Julia Child a national celebrity, earning her the Peabody Award in 1965 and an Emmy in 1966. Several public television shows and numerous cookbooks followed. She died in 2004.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003ePraise for Julia Child and \u003ci\u003eMastering the Art of French Cooking\u003cbr\u003e\u003c\/i\u003e\u003c\/b\u003e\n\u003cbr\u003e \"Julia Child paved the way for Chez Panisse and so many others by demystifying French food and by reconnecting pleasure and delight with cooking and eating at the table. She brought forth a culture of American ingredients and gave us all the confidence to cook with them in the pursuit of flavor.\" --Alice Waters, Chez Panisse \n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e \" \n\u003ci\u003eMastering the Art of French Cooking\u003c\/i\u003e was one of my first introductions to my foundation of understanding the art of French cooking. The combination of reading Julia's book, working in the kitchen, and watching her television shows helped lead me to my beginnings in serious cuisine. Julia is . . . the grande dame of cooking, who has touched all of our lives with her immense respect and appreciation of cuisine.\" --Emeril Lagasse, Emeril's Restaurant \n\u003cp\u003e\u003c\/p\u003e \"Julia has slowly but surely altered our way of thinking about food. She has taken the fear out of the term 'haute cuisine.' She has increased gastronomic awareness a thousandfold by stressing the importance of good foundation and technique, and she has elevated our consciousness to the refined pleasures of dining. Through the years her shows have kept me in rapt attention, and her humor has kept me in stitches. She is a national treasure, a culinary trendsetter, and a born educator beloved by all.\" --Thomas Keller, The French Laundry \n\u003cp\u003e\u003c\/p\u003e \"Julia freed the American public from their fears of cooking French. By doing so, she greatly expanded the audience for all serious food writers. Her demystification prepared that public for the rest of us. I believe that the television shows based on that landmark book did even more to encourage reluctant cooks to try their hands . . . much to our benefit.\" --Mimi Sheraton \n\u003cp\u003e\u003c\/p\u003e \"1961 A.D. Julia Child's \n\u003ci\u003eMastering the Art of French Cooking\u003c\/i\u003e is published. Her black-and-white TV show on WGBH in Boston soon follows. Child is one of the great teachers of the millennium: She is intelligent and charismatic, and her undistinguished manual skills are not daunting to her viewers. An entire generation of ambitious American home cooks is instantly born.\" --Jeffrey Steingarten\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tIn 1961 Julia Child, Simone Beck, and Louisette Bertholle, collaborating on the first volume of Mastering the Art of French Cooking, began a virtual revolution in American cookery. In the years that have passed, as their book has found its way into almost 700,000 American families, and as Julia Child has been seen across the country on her French Chef programs broadcast by Public Television, a whole generation has been inspired to new standards of culinary accomplishment. The classic Volume One, acknowledged to be one of the great cookbooks of our time, is now joined with its sequel, published in 1970 -- a new collection of recipes from the country kitchens and haute cuisine of France, carefully chosen and adapted to American requirements by Julia Child and Simone Beck, and designed both to enlarge the repertoire and bring the reader to a new level of mastering the art of French cooking. \n\u003cbr\u003eA gift-boxed set of these classics on French cooking in the hardcover version.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003ePerfect for any fan of Julia Child--and any lover of French food--this boxed set brings together the two volumes of the acclaimed best-selling classic cookbook, \u003ci\u003eMastering the Art of French Cookin\u003c\/i\u003eg. \u003c\/b\u003e\u003cp\u003e\u003c\/p\u003e\"What a cookbook should be: packed with sumptuous recipes, detailed instructions, and precise line drawings. Some of the instructions look daunting, but as Child herself says in the introduction, 'If you can read, you can cook.'\" --\u003ci\u003eEntertainment Weekly\u003c\/i\u003e\u003cbr\u003e\n\u003cbr\u003eVolume One contains 524 recipes for the savory delights of French cuisine, from historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. \n\u003cp\u003e\u003c\/p\u003eVolume Two presents a brilliant selection of 257 additional recipes that not only add to the home cook's repertoire but, above all, bring them to a new level of mastery. \n\u003cp\u003e\u003c\/p\u003eTaken together, these two books are a stunning feat of cookbook literature, and Julia Child's most beloved works.\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":"Knopf Publishing Group","offers":[{"title":"Default Title","offer_id":51921567940889,"sku":"SPTM-9780307593528","price":137.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/9780307593528_spiral_925e069f-9ac9-42a3-b612-5aace34dd3ce.png?v=1772335461"},{"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. 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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. 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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. 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She believes that the #1 rule in the kitchen is to have fun, let loose, and cook the way you want to. For Cassie, that means yelling \"behind!\" in her own kitchen, softening butter against her skin, and showing off her baddie nails as she pleats dumplings like a boss. In Bad B*tch in the Kitch, Cassie serves up the food she loves most: the Asian dishes she grew up eating and now craves on the regular. So many people know and love Chinese, Thai, Vietnamese, and Singaporean cuisine, but they don't always know how easy it can be to recreate their favorite dishes at home. 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So many people know and love Chinese, Thai, Vietnamese, and Singaporean cuisine, but they don't always know how easy it can be to recreate their favorite dishes at home. Cassie shares some of her go-to dishes, dialed in for home cooks, in chapters such as: First Bite Besties: Crab Rangoons, Siu Mai (Steamed Pork and Prawn Dumplings), Spam Musubi Noodz: Scallion Oil Noodles, Pad See Ew, Spicy Miso Instant Ramen Skip the Takeout: Sweet \u0026amp; Sour Pork, 30 Minute Beef + Broccoli, Chicken Katsu Curry Not Too Sweet: Lazy Girl Mango Sticky Rice, Brown Butter Matcha Cheesecake, Vietnamese Coffee Tiramisu Whole Lotta Basics: Hand Pulled Noodles, Ginger Scallion Sauce, Peanut Dipping Sauce Not only can you save money by skipping takeout, but everything tastes better homemade, too. With Cassie's delicious and approachable recipes, you can confidently whip up classic noodles, stir fries, and soups whenever the craving strikes\"--Provided by publisher.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003e\u003ci\u003eNEW YORK TIMES\u003c\/i\u003e BESTSELLER - Add some razzle dazzle to your home cooking with 80 recipes for your favorite Asian takeout dishes from culinary influencer Cassie Yeung\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003eCassie Yeung likes to think of herself as a chef for the people--no professional culinary training here, just a girl who really loves to cook (and eat, obvi). She believes that the #1 rule in the kitchen is to have fun, let loose, and cook the way you want to. For Cassie, that means yelling \"behind!\" in her own kitchen, softening butter against her skin, and showing off her baddie nails as she pleats dumplings \n\u003ci\u003elike a boss.\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003eIn \n\u003ci\u003eBad Bitch in the Kitch\u003c\/i\u003e, Cassie serves up the food she loves most: the Asian dishes she grew up eating and now craves on the regular. So many people know and love Chinese, Thai, Vietnamese, and Singaporean cuisine, but they don't always know how easy it can be to recreate their favorite dishes at home. Cassie shares some of her go-to dishes, dialed in for home cooks, in chapters such as: \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eFirst Bite Besties: \u003c\/b\u003eCrab Rangoons, Siu Mai (Steamed Pork and Prawn Dumplings), Spam Musubi \n\u003cbr\u003e\n\u003cb\u003eNoodz: \u003c\/b\u003eScallion Oil Noodles, Pad See Ew, Spicy Miso Instant Ramen \n\u003cbr\u003e\n\u003cb\u003eSkip the Takeout: \u003c\/b\u003eSweet \u0026amp; Sour Pork, 30 Minute Beef + Broccoli, Chicken Katsu Curry \n\u003cbr\u003e\n\u003cb\u003eNot Too Sweet: \u003c\/b\u003eLazy Girl Mango Sticky Rice, Brown Butter Matcha Cheesecake, Vietnamese Coffee Tiramisu \n\u003cbr\u003e\n\u003cb\u003eWhole Lotta Basics: \u003c\/b\u003eHand Pulled Noodles, Ginger Scallion Sauce, Peanut Dipping Sauce \n\u003cp\u003e\u003c\/p\u003eNot only can you save money by skipping takeout, but everything tastes better homemade, too. With \n\u003ci\u003eBad Bitch in the Kitch\u003c\/i\u003e, you can confidently whip up classic noodles, stir fries, and soups whenever the craving strikes.\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 09\/01\/2025 pg. 91 (EAN 9780593797853, 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":51921581244697,"sku":"SPTM-9780593797853","price":41.2,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/9780593797853_spiral.png?v=1772335738"},{"product_id":"the-blue-zones-kitchen-one-pot-meals-100-recipes-to-live-to-100-the-blue-zones","title":"The Blue Zones Kitchen: One Pot Meals: 100 Recipes to Live to 100 (The Blue Zones) (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\tDAN BUETTNER is the founder of the Blue Zones, an organization that helps Americans live longer, healthier, happier lives. His groundbreaking work on longevity led to multiple \n\u003ci\u003eNew York Times \u003c\/i\u003ebestsellers, including \n\u003ci\u003eThe Blue Zones, Thrive, The Blue Zones Solution, \u003c\/i\u003eand \n\u003ci\u003eThe Blue Zones Kitchen. \u003c\/i\u003eHis is also the author of \n\u003ci\u003eThe Blue Zones of Happiness, The Blue Zones American Kitchen, The Blue Zones Challenge, \u003c\/i\u003eand \n\u003ci\u003eSecrets of the Blue Zones. \u003c\/i\u003eHis Netflix series, \n\u003ci\u003eLive to 100: Secrets of the Blue Zones\u003c\/i\u003e, based on his books and research, premiered in 2024. Buettner splits his time between Minnesota and Florida.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003e\u003ci\u003eAn instant New York Times Best Seller!\u003c\/i\u003e \u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003eThis mouthwatering cookbook features 100 quick and easy plant-based recipes inspired by the blue zones, many made in 30 minutes or less. \u003cp\u003e\u003c\/p\u003eThe #1 \u003ci\u003eNew York Times\u003c\/i\u003e best-selling author and Emmy-winning host of Netflix's \u003ci\u003eLive to 100\u003c\/i\u003e helps busy home cooks boost their longevity with researched-based, easy-to-find healthy ingredients.\n\u003cp\u003e\u003c\/p\u003eAfter more than 20 years spent uncovering the secrets of the blue zones--the happiest and healthiest places around the world--Dan Buettner puts the lessons he's learned into practice with 100 research-backed recipes designed to boost your longevity. \n\u003cp\u003e\u003c\/p\u003eInside you'll find easier-than-ever plant-based breakfasts, dinners, snacks, and sides inspired by the blue zones, with grocery store-available ingredients and made with flavors Americans love best, including: \n\u003cp\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eA protein-packed Tex-Mex Breakfast Skillet\u003c\/li\u003e\n\u003cli\u003eThe perfect crunchy snack: Crispy Roasted Chickpeas\u003c\/li\u003e\n\u003cli\u003eGood-for-the-soul Creamy White Bean and Tomato Soup\u003c\/li\u003e\n\u003cli\u003eA twist on a classic: a Deluxe Blue Zones Minestrone\u003c\/li\u003e\n\u003cli\u003eVeggie-loaded Spanakopita Pasta\u003c\/li\u003e\n\u003cli\u003eCrowd-pleasing Southern Style Sheet Pan BBQ Tofu with Sweet Corn and Green Beans\u003c\/li\u003e\n\u003cli\u003eAn easy Slow Cooker Bourguignon\u003c\/li\u003e\n\u003cli\u003eNo-Bake Peanut Butter and Honey Cookie Bites\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003eWritten with busy households in mind, these one pot, one pan, or one baking sheet recipes enable you to eat like the world's longest-lived people without spending hours in the kitchen. \n\u003cp\u003e\u003c\/p\u003ePerfect for busy families, health-minded home cooks, culinary enthusiasts, and anyone interested in eating the Blue Zones way, this is a cookbook that will change your diet--and your life.\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":"National Geographic Society","offers":[{"title":"Default Title","offer_id":51921581539609,"sku":"SPTM-9781426224126","price":42.35,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/9781426224126_spiral.png?v=1772335743"},{"product_id":"good-things-recipes-and-rituals-to-share-with-people-you-love-a-cookbook","title":"Good Things: Recipes and Rituals to Share with People You Love: A Cookbook (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\u003eSamin Nosrat\u003c\/b\u003e is a cook, teacher, and author of the James Beard Award-winning #1 \n\u003ci\u003eNew York Times\u003c\/i\u003e bestseller \n\u003ci\u003eSalt, Fat, Acid, Heat.\u003c\/i\u003e She was named one of \n\u003ci\u003eTime\u003c\/i\u003e's 100 Most Influential People in the World and Chef of the Year by \n\u003ci\u003eEater\u003c\/i\u003e. She is the co-host of the \n\u003ci\u003eHome Cooking\u003c\/i\u003e podcast, a former Eat columnist at \n\u003ci\u003eThe New York Times Magazine\u003c\/i\u003e, and the host of the Netflix original documentary series based on her book \n\u003ci\u003eSalt, Fat, Acid, Heat\u003c\/i\u003e. She lives in Oakland, California.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"A collection of essential recipes and kitchen wisdom that celebrates the art of cooking as an opportunity for connection and community. For Nosrat, cooking is about sharing time and attention with the people in our lives--and paying attention to details that take foods from simple to sublime. . . . Adventurous home cooks will appreciate the firm foundation of knowledge that ultimately offers the freedom and confidence to experiment and create special foods to share.\" \n\u003cb\u003e--\u003ci\u003eBooklist\u003c\/i\u003e, starred review\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\"Samin Nosrat has always had a complicated relationship with recipes. How, she wondered, can a recipe be anything more than a snapshot-an attempt to define the undefinable? How can ever it capture the feeling of experiencing something in person? In Good Things, she makes peace with this paradox, offering more than 125 of her favorite recipes-simply put, the things she most loves to cook for herself and for friends-and infusing them with all the beauty and care you would expect from Samin Nosrat. As she says, \"Once I hand them off to you, they are no longer mine. They're yours, to do with as you please. And maybe, in the act of receiving, a little thread of connection will be woven between me and each of you.\" Good Things is an essential, joyful guide to cooking and living, whether you're looking for a comforting, creamy tomato soup to console a struggling friend, seeking a deeper sense of connection in your life, or hosting a dinner for ten in your too-small dining room. Here you'll find go-to recipes for ricotta custard pancakes, chicken braised with apricots and harissa, a crunch, tingly Calabrian chili crisp, super-chewy sky-high focaccia, and a decades-in-the-making, childhood-evoking yellow cake. Along the way, you'll also find plenty of tips, techniques, and lessons from the person Alice Waters called \"America's next great cooking teacher,\" from how to buy olive oil (check the harvest date) to when to splurge (salad dressing is where you want to use your best ingredients) to the one acceptable substitute for Parmigiano Reggiano (Grana Padano, if you must)\"--\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 the author of \u003ci\u003eSalt, Fat, Acid, Heat\u003c\/i\u003e--and one of America's most beloved chefs and teachers--125 meticulously tested, flavor-forward, soul-nourishing recipes that bring joy and a sense of communion\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eA BEST BOOK OF THE YEAR: \u003ci\u003eTHE NEW YORKER, BON APPÉTIT, WASHINGTON POST\u003c\/i\u003e, \u003ci\u003eSMITHSONIAN MAGAZINE\u003c\/i\u003e, \u003ci\u003eLIBRARY JOURNAL\u003c\/i\u003e, NEW YORK PUBLIC LIBRARY\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003eWith all the generosity of spirit that has endeared her to millions of fans, Samin Nosrat offers more than 125 of her favorite recipes--simply put, the things she most loves to cook for herself and for friends--and infuses them with all the beauty and care you would expect from the person Alice Waters called \"America's next great cooking teacher.\" As Samin says, \"Recipes, like rituals, endure because they're passed down to us--whether by ancestors, neighbors, friends, strangers on the internet, or me to you. A written recipe is just a shimmering decoy for the true inheritance: the thread of connection that cooking it will unspool.\" \n\u003cp\u003e\u003c\/p\u003e\n\u003ci\u003eGood Things\u003c\/i\u003e is an essential, joyful guide to cooking and living, whether you're looking for a comforting tomato soup to console a struggling friend, seeking a deeper sense of connection in your life, or hosting a dinner for ten in your too-small dining room. Here you'll find go-to recipes for ricotta custard pancakes, a showstopping roast chicken burnished with saffron, a crunchy, tingly Calabrian chili crisp, super-chewy sky-high focaccia, and a decades-in-the-making, childhood-evoking yellow cake with chocolate frosting. Along the way, you'll also find plenty of tips, techniques, and lessons, from how to buy olive oil (check the harvest date) to when to splurge (salad dressing is where you want to use your best ingredients) to the best uses for your pressure cooker (chicken stock and dulce de leche, naturally). \n\u003cp\u003e\u003c\/p\u003e\n\u003ci\u003eGood Things\u003c\/i\u003e captures, with Samin's trademark blend of warmth, creativity, and precision, what has made cooking such an important source of delight and comfort in her life.\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 06\/01\/2025 pg. 12 (EAN 9781984857781, 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":"Random House","offers":[{"title":"Default Title","offer_id":51921581605145,"sku":"SPTM-9781984857781","price":49.25,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/9781984857781_spiral.png?v=1772335745"},{"product_id":"the-korean-vegan-homemade-recipes-and-stories-from-my-kitchen-the-korean-vegan","title":"The Korean Vegan: Homemade: Recipes and Stories from My Kitchen (The Korean Vegan) (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\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Joanne Molinaro is everyone's favorite storytelling vegan cook. On her platform, The Korean Vegan, she's known for her personal narrative voiceovers, which accompany mouthwatering videos of her making everything from Kimchi to Korean-inspired pasta dishes. Whether it's a reflection on her relationship with her father over a plate of noodles or a story about learning to love her body as a marathon runner while she bakes dessert, Joanne is always making deep connections with her followers through food. Now, in The Korean Vegan: Homemade, Joanne offers the recipes that she makes most often at home. As Joanne likes to say, she loves to \"veganize\" Korean cuisine and \"Koreanize\" everything else. This book is a tribute to all the food influences that have shaped her cooking over the years and incredible flavors they have created. A memory about learning to repurpose leftover rice from her grandmother Hahlmuhnee results in Fried Rice Waffles; a question from her father leads to Joanne learning to make his childhood favorite noodles, Janchi Guksu; her Pesto Tteokbokki combines her husband's Italian roots with her own; and her love of savory snacks and kimchi helps invent Buffalo Kimchi Artichoke Dip. With her stunning signature photography and tips for building a Korean pantry, Joanne celebrates the magical connections between family, home, and food\"--\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eJoanne Lee Molinaro\u003c\/b\u003e is the author of The Korean Vegan Cookbook and a Korean American social media star, born and raised in Chicago. Molinaro adopted a plant-based diet in January 2016 and began The Korean Vegan as a passion project later that year. Her immensely popular TikTok and Instagram, @thekoreanvegan, incorporate her recipes with personal narration. She has been featured in Salon, Healthyish by Bon Appétit, The Atlantic, The Kitchn, Thrive, and VegWorld, and on Food Network, CNN, BBC, and CNBC.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eNamed a Must-Read Cookbook of Fall 2025 by \u003ci\u003eSaveur\u003c\/i\u003e \u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003eJoanne Molinaro, author of the New York Times Bestselling and James Beard Award Winning Korean Vegan Cookbook, returns with fresh new dishes with Korean twists\n\u003cp\u003e\u003c\/p\u003eJoanne Molinaro is everyone's favorite storytelling vegan cook. On her platform, The Korean Vegan, she's known for her personal narrative voiceovers, which accompany mouthwatering videos of her making everything from Kimchi to Korean-inspired pasta dishes. Whether it's a reflection on her relationship with her father over a plate of noodles or a story about learning to love her body as a marathon runner while she bakes dessert, Joanne is always making deep connections with her followers through food. Now, in The Korean Vegan: Homemade, Joanne offers the recipes that she makes most often at home. \n\u003cp\u003e\u003c\/p\u003eAs Joanne likes to say, she loves to \"veganize\" Korean cuisine and \"Koreanize\" everything else.  This book is a tribute to all the culinary inspirations that have shaped her cooking over the years and incredible flavors they have created. A memory about learning to repurpose leftover rice from her grandmother Hahlmuhnee results in Fried Rice Waffles; a question from her father leads to Joanne learning to make his childhood favorite noodles, Janchi Guksu; her Pesto Tteokbokki combines her husband's Italian roots with her own; and her love of savory snacks and kimchi helps invent Buffalo Kimchi Artichoke Dip. With her stunning signature photography and tips for building a Korean pantry, Joanne celebrates the magical connections between family, home, and food.\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":"Avery Publishing Group","offers":[{"title":"Default Title","offer_id":51921581670681,"sku":"SPTM-9780593541296","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/9780593541296_spiral.png?v=1772335749"},{"product_id":"lidias-the-art-of-pasta-an-italian-cookbook","title":"Lidia's the Art of Pasta: An Italian Cookbook (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\tLIDIA MATTICCHIO BASTIANICH is the author of seventeen previous books and is the Emmy Award-winning host of PBS's \n\u003ci\u003eLidia's Kitchen\u003c\/i\u003e and \n\u003ci\u003eLidia Celebrates America\u003c\/i\u003e. Lidia owns Becco and several other acclaimed restaurants. \n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003eTANYA BASTIANICH MANUALI is integrally involved in the production of Lidia's Public Television series as an owner and executive producer of Tavola Productions, and she is active in the daily business of the family restaurants.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eThe ultimate pasta cookbook; 100+ authentic Italian recipes, from the bestselling author, television icon, and \"doyenne of Italian cooking\" (\u003ci\u003eThe New York Times\u003c\/i\u003e).\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003eNo one knows pasta like Lidia Bastianich. Through her bestselling cookbooks and award-winning television programs, she has introduced generations of home cooks to the wonders of Italy's greatest export. Now, for the first time, she has compiled her decades of expertise into one authoritative volume: the definitive book on pasta. \n\u003cp\u003e\u003c\/p\u003eAn utterly indispensable resource for every kitchen, \n\u003ci\u003eLidia's The Art of Pasta\u003c\/i\u003e is a one-stop guide to pasta in every form, from Old World classics like Ricotta Gnocchi and cacio e pepe to Italian American favorites like Manicotti and Lasagna Napoletana. \n\u003cp\u003e\u003c\/p\u003eRecipes include: \n\u003cbr\u003e-Spaghetti with Lobster Sauce \n\u003cbr\u003e-Pumpkin Ravioli with Butter and Sage \n\u003cbr\u003e-Bucatini all'Amatriciana \n\u003cbr\u003e-Italian Mac and Cheese \n\u003cbr\u003e-Spaghetti and Meatballs \n\u003cbr\u003e-Trenette with Pesto Genovese \n\u003cbr\u003e-Fettucine Alfredo \n\u003cp\u003e\u003c\/p\u003eThrough more than a hundred simple, perfect recipes, Lidia showcases pastas of all kinds--both fresh and dried, stuffed, baked, and sauced; in soups and pasta salads; plus, of course, directions for making fresh pasta doughs and sauces at home. The one-stop guide to all things pasta, the book is filled with simple, authentic, flavor-forward Italian dishes that the whole family will love. Tutti a tavola a mangiare!\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 05\/01\/2025 pg. 105 (EAN 9780593537008, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eBooklist\u003c\/span\u003e 09\/01\/2025 (EAN 9780593537008, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 10\/06\/2025 (EAN 9780593537008, 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":"Knopf Publishing Group","offers":[{"title":"Default Title","offer_id":51921583014169,"sku":"SPTM-9780593537008","price":42.78,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/9780593537008_spiral.png?v=1772335752"},{"product_id":"measure-with-your-heart-southern-home-cooking-to-feed-your-family-and-soul-a-cookbook","title":"Measure with Your Heart: Southern Home Cooking to Feed Your Family and Soul: A Cookbook (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\u003eHannah Taylor\u003c\/b\u003e is the fast-growing culinary creator known on TikTok and Instagram as \"LilyLouTay.\" She is a proud mother of three and prioritizes her family while working as a creator, elopement wedding photographer, and entrepreneur.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003e\u003ci\u003eNEW YORK TIMES\u003c\/i\u003e BESTSELLER - 100 free-spirited, comforting recipes for Southern-style dishes made with love from the social media icon behind LilyLouTay\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003eHannah Taylor is a culinary creator from Georgia known for her Southern charm, down-to-earth personality, and carefree \"measure with your heart\" cooking content. When Hannah began sharing her experimental cooking projects and snippets of her small-town life online, her platform exploded with support for her big-hearted spirit and off-the-cuff style, and her debut cookbook embraces this playful side of cooking. \n\u003cp\u003e\u003c\/p\u003e\n\u003ci\u003eMeasure with Your Heart\u003c\/i\u003e is filled with Hannah's twists on classic Southern cooking, with an emphasis on making everything from scratch so you know exactly what's in it. Try your hand at Hannah's homemade versions of kitchen staples like \n\u003cb\u003eVanilla Extract\u003c\/b\u003e or \n\u003cb\u003eBeef Bone Broth\u003c\/b\u003e. Bring some warmth to your dinner table with mains like \n\u003cb\u003eFinger Lickin' Fried Chicken, Butternut Squash Casserole, \u003c\/b\u003eand \n\u003cb\u003eHam Hock Lima Bean Stew\u003c\/b\u003e. Serve up \n\u003cb\u003eAunt Teisha's Cowboy Caviar\u003c\/b\u003e or \n\u003cb\u003eMini Pizza Pops \u003c\/b\u003eat your next gathering alongside a \n\u003cb\u003eStrawberry Sip N' Spritz\u003c\/b\u003e. \n\u003cp\u003e\u003c\/p\u003eFeaturing 120 gorgeous photographs and 100 mouthwatering recipes, \n\u003ci\u003eMeasure with Your Heart\u003c\/i\u003e has ideas for sweet and savory breakfasts, lunches, and dinners, as well as drinks, appetizers, and, for parents reading, even snacks for your kids (and pups!)--so get in the kitchen and try things out. If you totally mess up, even better! For Hannah, home cooking is not about being perfect--it's about having fun and nourishing the ones you love.\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 09\/01\/2025 pg. 91 (EAN 9780593800645, 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":51921583276313,"sku":"SPTM-9780593800645","price":40.45,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/9780593800645_spiral.png?v=1772335759"},{"product_id":"becoming-a-supple-leopard-2nd-edition-the-ultimate-guide-to-resolving-pain-preventing-injury-and-optimizing-athletic-performance-revised-2nd-ed","title":"Becoming a Supple Leopard, 2nd Edition: The Ultimate Guide to Resolving Pain, Preventing Injury, and Optimizing Athletic Performance (Revised) (2ND ed.)","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\u003eDr. Kelly Starrett\u003c\/b\u003e--coach, physiotherapist, and author of the \n\u003ci\u003eNew York Times\u003c\/i\u003e bestseller \n\u003ci\u003eReady to Run\u003c\/i\u003e--has revolutionized how coaches, athletes, and everyday humans approach performance as it relates to movement, mechanics, and the actualization of human and athletic potential. He and his wife, Juliet Starrett, co-founded San Francisco CrossFit and MobilityWOD.com, where they share their innovative approach to movement, mechanics, and mobility with millions of athletes and coaches around the world. Kelly travels the world teaching his wildly popular Movement \u0026amp; Mobility Course and also works with elite military forces and every branch of the military; athletes from the NFL, NBA, NHL, and MLB; and nationally ranked and world-ranked strength and power athletes. He consults with Olympic teams and universities and is a featured speaker at strength and conditioning and medical conferences nationwide. Kelly believes that all human beings should know how to move and be able to perform basic maintenance on themselves. He lives in northern California with his insanely talented and amazing wife and their two young lionesses, Georgia and Caroline. His chief life goal is to spend more time on the beach with his family. \n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eGlen Cordoza\u003c\/b\u003e is a \n\u003ci\u003eNew York Times\u003c\/i\u003e and \n\u003ci\u003eWall Street Journal\u003c\/i\u003e bestselling author and a former professional mixed martial artist and Muay Thai boxer. 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In \n\u003ci\u003eBecoming a Supple Leopard, \u003c\/i\u003e Dr. Kelly Starrett shares his revolutionary approach to mobility and maintenance of the human body and teaches you how to hack your own movement, allowing you to live a healthier, more fulfilling life. \n\u003cp\u003e\u003c\/p\u003eThis new edition of the \n\u003ci\u003eNew York Times\u003c\/i\u003e and \n\u003ci\u003eWall Street Journal\u003c\/i\u003e bestseller has been thoroughly revised to make it even easier to put to use. Want to truly understand the principles that guide human movement? \n\u003ci\u003eBecoming a Supple Leopard\u003c\/i\u003e lays out a blueprint for moving safely and effectively through life and sport. Want to learn how to apply those principles to specific movements, whether you are doing squats in the gym or picking up a bag of groceries? Hundreds of step-by-step photos show you not only how to perform a host of exercise movements, such the squat, deadlift, pushup, kettlebell swing, clean, snatch, and muscle-up, but also how to correct the common faults associated with those movements. Frustrated because you can't perform a certain movement correctly due to range of motion restrictions? Breaking the body down into 14 distinct areas, Starrett demonstrates hundreds of mobilization techniques that will help you resolve restrictions and reclaim your mobility. Unsure how to put it all together into a program that addresses your individual needs? This updated edition lays out dozens of prescriptions that allow you to hone in on a specific limitation, a nagging injury, or an exercise fault that you just can't seem to get right. It even offers a 14-day full-body mobility overhaul. \n\u003cp\u003e\u003c\/p\u003ePerformance is what drives us as human beings, but dysfunctional movement patterns can bring the human body to an abrupt halt. Often, the factors that impede performance are invisible even to seasoned athletes and coaches. \n\u003ci\u003eBecoming a Supple Leopard\u003c\/i\u003e makes the invisible visible. Whether you are a professional athlete, a weekend warrior, or simply someone wanting to live healthy and free from physical restrictions, this one-of-a-kind training manual will teach you how to harness your athletic potential and maintain your body. Learn how to perform basic maintenance on your body, unlock your athletic potential, live pain-free...and become a Supple Leopard. This step-by-step guide to movement and mobility will show you how to: \n\u003cp\u003e\u003c\/p\u003e- Move safely and efficiently in all situations \n\u003cp\u003e\u003c\/p\u003e- Organize your spine and joints in optimal, stable positions \n\u003cp\u003e\u003c\/p\u003e- Restore normal function to your joints and tissues \n\u003cp\u003e\u003c\/p\u003e- Accelerate recovery after training sessions and competition \n\u003cp\u003e\u003c\/p\u003e- Properly perform strength and conditioning movements like the squat, bench press, pushup, deadlift, clean, and snatch \n\u003cp\u003e\u003c\/p\u003e- Build efficient, transferable movement patterns and skill progressions from simple to more advanced exercises \n\u003cp\u003e\u003c\/p\u003e- Identify, diagnose, and correct inefficient movement patterns \n\u003cp\u003e\u003c\/p\u003e- Treat and resolve common symptoms like low back pain, carpal tunnel, shoulder pain, and tennis elbow \n\u003cp\u003e\u003c\/p\u003e- Prevent and rehabilitate common athletic injuries Use mobilization techniques to address short and stiff muscles, soft tissue and joint capsule restriction, motor control problems, and joint range of motion limitations \n\u003cp\u003e\u003c\/p\u003e- Create personalized mobility prescriptions to improve movement efficiency\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eStarrett, Kelly\u003cbr\u003e\n\t\t\t\t\t\t\t\tDr. Kelly Starrett--coach, physiotherapist, and author of the \n\u003ci\u003eNew York Times\u003c\/i\u003e bestseller \n\u003ci\u003eReady to Run\u003c\/i\u003e--has revolutionized how coaches, athletes, and everyday humans approach performance as it relates to movement, mechanics, and the actualization of human and athletic potential. 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His chief life goal is to spend more time on the beach with his family.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eCordoza, Glen\u003cbr\u003e\n\t\t\t\t\t\t\t\tGlen Cordoza is a \n\u003ci\u003eNew York Times\u003c\/i\u003e and \n\u003ci\u003eWall Street Journal\u003c\/i\u003e bestselling author and a former professional mixed martial artist and Muay Thai boxer. 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As an American-born Cantonese kid, chef Calvin Eng grew up watching his mother Bonnie in the kitchen. Though he he was often embarrassed by aspects of his heritage growing up, he eventually embraced his upbringing-and his mom-as a primary source of inspiration, and even named his restaurant after her. He would go on to define his lauded culinary style through dishes that frequently defy tradition but are rooted in the Cantonese flavors of his childhood, a third-culture perspective now reflected in his debut cookbook. Salt Sugar MSG is an introduction to Cantonese cooking through an American lens, drawing a thread from his mother's cooking to what he cooks for his own family today. Some recipes stick closer to tradition, like Sizzling Steamed Fish with Seasoned Soy Sauce, Charred Cabbage with Shrimp Paste Butter, and Ginger Congee, while others upend expectations, like Salt \u0026amp; Pepper Pork Schnitzel with Chinese Ranch, Crispy Sheet Pan Hong Kong Egg Noodles, and Mini Sweet \u0026amp; Sour Meatloaves. While these dishes may not look especially Cantonese at first glance, they certainly taste like it. Written with his wife, Phoebe Melnick, Salt Sugar MSG is full of personal stories and practical tips and tricks as a loving ode to what it means to cook together as a Cantonese family today\"--\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eCalvin Eng\u003c\/b\u003e is the chef and owner of Bonnie's, a Cantonese American restaurant in Williamsburg. Brooklyn-born and raised in a traditional Chinese family, Eng had been dreaming of opening a restaurant for a decade when he realized how important it was for him to pursue Cantonese food and dive deeper into the dishes of his heritage. Bonnie's has been praised in the \n\u003ci\u003eNew York Times\u003c\/i\u003e, \n\u003ci\u003eThe New Yorker\u003c\/i\u003e, \n\u003ci\u003eNew York\u003c\/i\u003e magazine, \n\u003ci\u003eEater\u003c\/i\u003e, and \n\u003ci\u003eBon Appétit\u003c\/i\u003e. Eng is a James Beard Emerging Chef finalist, \n\u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e Best New Chef, \n\u003ci\u003eForbes\u003c\/i\u003e 30 under 30 recipient, StarChefs Rising Star, and two-time James Beard Best Chef: New York State Semifinalist. \n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003ePhoebe Melnick \u003c\/b\u003eis a video journalist with a deep love of storytelling and food. She has worked for the \n\u003ci\u003eNew York Times\u003c\/i\u003e, Martha Stewart, Food Network, Thrillist, and \n\u003ci\u003eFood \u0026amp; Wine, \u003c\/i\u003e where she first met Calvin on set in 2016. The two have been inseparable ever since.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Calvin Eng draws on traditional Cantonese techniques and the mixing of Cantonese and American flavors that reflect our own experience. And he does it with a verve and creativity that make us want to run to the kitchen and start cooking!\" \n\u003cb\u003e--Sarah, Kaitlin, Bill, and Judy Leung, \u003ci\u003eNew York Times\u003c\/i\u003e bestselling authors of \u003ci\u003eThe Woks of Life: Recipes to Know and Love from a Chinese American Family\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\" \n\u003ci\u003eSalt Sugar MSG\u003c\/i\u003e is a triumphant celebration of home and family, showcasing Calvin's inventive approach to cooking that breathes new life into classic Cantonese dishes. Most of all, the book perfectly captures the bold spirit and generosity of Cantonese American cooking.\" \n\u003cb\u003e--Hetty Lui McKinnon, food writer and James Beard Award-winning author of five cookbooks\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"So much of Chef Eng's book resonates with my own experience as an immigrant from Canton. Thoughtful, personal, and joyful, it's a wonderful read as well as a handy guide in the kitchen.\" \n\u003cb\u003e--Chef Martin Yan, host of \u003ci\u003eYan Can Cook\u003c\/i\u003e on PBS\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"In this debut cookbook, Brooklyn-born chef Calvin Eng delightfully weaves stories of growing up in New York's Chinatown eating and learning to cook his mother's humble Toisan dishes with his culinary path to develop his own distinct style, adding a fresh twist to Cantonese classics. With his inventive fusion of modern and traditional ingredients--what he affectionately calls a 'mishmash of identities'--Eng contributes a vibrant chapter to the ever-evolving narrative of multicultural American cuisine.\" \n\u003cb\u003e--Grace Young, James Beard Award-winning author of \u003ci\u003eStir-Frying to the Sky's Edge\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"This book is more than just breaking the misrepresentation of MSG--it's about the delicious places that live in between American and Chinese traditions.\" \n\u003cb\u003e--Brandon Jew, executive chef and owner of Mister Jiu's and author of James Beard Award-winning \u003ci\u003eMister Jiu's in Chinatown\u003cbr\u003e\u003c\/i\u003e\u003c\/b\u003e\n\u003cbr\u003e\"Everything from the title, the mouthwatering recipes, the stunning photography, and warm writing feels like a homecoming. \n\u003ci\u003eSalt Sugar MSG\u003c\/i\u003e is an important cookbook that will add so much inspiration, nostalgia, and flavor to your kitchen.\" \n\u003cb\u003e--Kristina Cho, James Beard Award-winning cookbook author of \u003ci\u003eMooncakes \u0026amp; Milk Bread\u003c\/i\u003e and \u003ci\u003eChinese Enough\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\" \n\u003ci\u003eSalt Sugar MSG \u003c\/i\u003ereads like a reflection of my own life experiences as a Chinese American. The writing spoke so genuinely to what life was like for so many of us that it felt like Calvin was at times telling \n\u003ci\u003ethe\u003c\/i\u003e story as opposed to just his own. The recipes are as effortlessly rooted in identity as they are effortlessly clever and full of a love of eating.\" \n\u003cb\u003e--Jon Kung, author of \u003ci\u003eKung Food\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"As a third-culture kid myself, growing up between worlds, I've always felt a recognition and kinship with Calvin and his food. His 'not-traditional-but-personal' mashups and twists on Canto classics are approachable yet revelatory, pushing Chinese cuisine further within our collective culture.\" \n\u003cb\u003e--Jing Gao, founder and CEO of Fly By Jing, author of James Beard Award-winning \u003ci\u003eThe Book of Sichuan Chili Crisp\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eThe chef behind the groundbreaking Brooklyn restaurant \u003cb\u003eBonnie's shares over 85 recipes that showcase his unique style of Chinese home cooking, a mash-up of Americana and Cantonese classics inspired by the flavors of his childhood.\u003c\/b\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003e\"Calvin Eng draws on traditional Cantonese techniques and the mixing of Cantonese and American flavors that reflect our own experience. And he does it with a verve and creativity that make us want to run to the kitchen and start cooking!\"--Sarah, Kaitlin, Bill, and Judy Leung, \u003ci\u003eNew York Times\u003c\/i\u003e bestselling authors of \u003ci\u003eThe Woks of Life\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eA \u003ci\u003eNEW YORK TIMES\u003c\/i\u003e BEST COOKBOOK OF THE YEAR\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003eAs an American-born Cantonese kid, chef Calvin Eng grew up watching his mother, Bonnie, in the kitchen. Though he shied away from his culture as a kid, he later grew to love and embrace his upbringing, eventually opening Bonnie's, which was praised as a top restaurant of the year by the \n\u003ci\u003eNew York Times \u003c\/i\u003eand \n\u003ci\u003eBon Appétit.\u003cbr\u003e\u003c\/i\u003e\n\u003cbr\u003e\n\u003ci\u003eSalt Sugar MSG\u003c\/i\u003e is an introduction to Cantonese cooking through an American lens, full of easy flavor boosts and practical tricks, drawing a thread from his mother's cooking to what Calvin cooks for his own family today. Some recipes stick closer to tradition, like \n\u003cb\u003eSizzling Steamed Fish with Seasoned Soy Sauce, Ham Yue Yook Beng (Steamed Pork Patty with Salted Fish), \u003c\/b\u003e and \n\u003cb\u003eGinger Congee, \u003c\/b\u003e while others upend expectations, like \n\u003cb\u003eSalt \u0026amp; Pepper Pork Schnitzel with Chinese Ranch, Fuyu Cacio e Pepe Mein, \u003c\/b\u003e and \n\u003cb\u003eBLT Fried Rice.\u003c\/b\u003e While these dishes may not look especially Cantonese at first glance, they certainly taste like it. \n\u003cp\u003e\u003c\/p\u003eWritten with his fiancée, Phoebe Melnick, \n\u003ci\u003eSalt Sugar MSG\u003c\/i\u003e is full of personal stories and practical tips and tricks as a loving ode to what it means to cook together as a Cantonese American family 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\"\u003eLibrary Journal\u003c\/span\u003e 01\/17\/2025 pg. 1 (EAN 9780593582084, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 02\/17\/2025 (EAN 9780593582084, 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":51921600545049,"sku":"SPTM-9780593582084","price":47.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/9780593582084_spiral.png?v=1769617714"},{"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\/9781632175298_spiral.png?v=1769617726"},{"product_id":"spilled-natural-winemakers-stories-recipes","title":"Spilled: Natural Winemakers Stories \u0026 Recipes","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\u003eStephanie Mercier Voyer \u003c\/b\u003eis a writer and editor who has worked as a journalist, producer and content strategist for various media companies. She is the co-author of \n\u003ci\u003eSalad Pizza Wine: And Many More Good Things from Elena \u003c\/i\u003eand the General Manager of the Michelin-starred Brooklyn restaurant The Four Horsemen. \n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eDavid McMillan\u003c\/b\u003e is the legendary chef behind Montreal's Joe Beef, a restaurant that has redefined modern French-Canadian cuisine. He is the co-author of the James Beard Award-nominated \n\u003ci\u003eThe Art of Living According to Joe Beef: A Cookbook of Sorts \u003c\/i\u003eand \n\u003ci\u003e Joe Beef: Surviving the Apocalypse: Another Cookbook of Sorts.\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eZev Rovine\u003c\/b\u003e is one of the most influential natural wine importers in the U.S., with a portfolio spanning 150 producers from around the world. \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eXavier Tera \u003c\/b\u003eis an award-winning Tokyo-based photographer and director whose work has been featured in Vogue, GQ, Rolling Stone The New York Times.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eTHE POUR's Most Interesting Wine Books of 2025: \u003c\/b\u003e\"'Spilled,\" which, as its title suggests, combines storytelling and recipes along with lovely, moody photographs, reminds me of all that's wonderful about natural wine and its producers. It's irreverent, funny and beautiful, and it makes me hungry. It's a bit reminiscent of the movie \"The Trip,\" in which two daft characters joke their way through a road trip visiting restaurants in the English countryside...We learn their back stories, hear about their philosophies and wines, and, always, meals are shared. Mr. McMillan translated some of these dishes into recipes for North American home cooks...The stories are charming, the characters winning and the photography expressive. It's the sort of book to look at for inspiration, whether for what to cook, what to drink or where to travel.\" NY Times \n\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eThe popularity of natural wine has taken the food and wine world by storm, and in this book, co-author Stephanie Mercier Voyer, chef David McMillan, wine importer Zev Rovine, and photographer Xavier Tera take readers on an immersive journey into the heart of natural winemaking. Part wine book, part cookbook, part road trip diary, \u003ci\u003eSpilled: Stories \u0026amp; Recipes From Natural Winemakers\u003c\/i\u003e brings readers beyond the vineyard and into the kitchens, cellars, and lives of 25 of the most influential natural winemakers in France and Italy.\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003eTo truly understand natural wine, the authors knew they had to experience it firsthand. So they packed their bags and hit the road. From the limestone caves of the Loire to the sun-drenched hills of Sicily, they harvested grapes at dawn, slept in overbooked hotels and haunted castles, had kitchen dance parties, and stayed up late drinking, debating, and laughing. But no matter where the journey took them, each day ended the same way: gathered around a table, sharing meals and stories with the winemakers who are shaping the future of wine. \n\u003cp\u003e\u003c\/p\u003eThe result is \n\u003ci\u003eSpilled: Natural Winemakers Stories \u0026amp; Recipes\u003c\/i\u003e--a book that blends intimate storytelling, evocative photography, and 34 home-cooked recipes straight from the winemakers' tables. 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Twenty-five years later, much has changed. Japanese food is a favorite of diners around the world. Not only is sushi as much a part of the Western culinary scene as burgers, bagels, and burritos, but some Japanese chefs have become household names. Japanese flavors, ingredients, and textures have been fused into dishes from a wide variety of other cuisines. What hasn't changed over the years, however, are the foundations of Japanese cooking\"--\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003ePromotional Headline\u003c\/strong\u003e:\u003cbr\u003eThe 25th Anniversary Edition introduces a new generation to the classic \"bible\" of Japanese cooking.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\"quite the most illuminating text around on Japanese food.\"--Nigella Lawson\u003c\/p\u003e\n\"this is much more than a cookbook. It is a philosophical treatise about the simple art of Japanese cooking. Appreciate the lessons of this book, and you will understand that while \u003ci\u003esushi\u003c\/i\u003e and \u003ci\u003esashimi\u003c\/i\u003e were becoming part of American culture, we were absorbing much larger lessons from the Japanese. We were learning to think about food in an entirely new way.\" --from the new Foreword by Ruth Reichl\n\u003cp\u003e \u003c\/p\u003e\n\"If Kurosawa had ignited my love for the country, Mr. Tsuji deepened and defined it.\" --Jonathan Hayes in \u003ci\u003eThe New York Times\u003c\/i\u003e\n\u003cp\u003e \u003c\/p\u003e\n\"A complete guide to Japanese cooking, this collection is a must-have for anyone interested in Japanese food or culture.\" -- \u003ci\u003ePublishers Weekly\u003c\/i\u003e\n\u003cp\u003e \u003c\/p\u003e\n\"My go-to for reference and classic recipes.\" --Debra Samuels, \u003ci\u003eThe Boston Globe\u003c\/i\u003e\n\u003cp\u003e \u003c\/p\u003e\n\"A core addition to any and all personal, professional, or community library multicultural cookbook collections.\" -- \u003ci\u003eMidwest Book Review\u003c\/i\u003e\n\u003cp\u003e \u003c\/p\u003e\n\"Still the foremost source book of cooking concepts and recipes from Japan.\" --GlobalGourmet.com\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\u003cb\u003eSHIZUO TSUJI\u003c\/b\u003e (1935-1993) was the former head of the prestigious Tsuji Culinary Institute in Osaka, the largest school training professional chefs in Japan. The author of over 30 books on gastronomy, travel and music, he was a leading figure in the international culinary community. \u003ci\u003eJapanese Cooking: A Simple Art\u003c\/i\u003e was instrumental in popularizing Japanese cuisine in the West. Tsuji was also the author of Kodansha's bestselling \u003ci\u003ePractical Japanese Cooking\u003c\/i\u003e.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003eWhen it was first published, \u003ci\u003eJapanese Cooking\u003c\/i\u003e A Simple Art changed the way the culinary world viewed Japanese cooking, moving it from obscure ethnic food to haute cuisine.\n\u003cp\u003e \u003c\/p\u003e\nTwenty-five years later, much has changed. Japanese food is a favorite of diners around the world. Not only is sushi as much a part of the Western culinary scene as burgers, bagels and burritos, but some Japanese chefs have become household names. Japanese flavors, ingredients and textures have been fused into dishes from a wide variety of other cuisines. What hasn't changed over the years, however, are the foundations of Japanese cooking. When he originally wrote \u003ci\u003eJapanese Cooking\u003c\/i\u003e A Simple Art, Shizuo Tsuji, a scholar who trained under famous European chefs, was so careful and precise in his descriptions of the cuisine and its vital philosophies, and so thoughtful in his choice of dishes and recipes, that his words--and the dishes they help produce--are as fresh today as when they were first written.\n\u003cp\u003e \u003c\/p\u003e\nThe 25th Anniversary edition celebrates Tsuji's classic work. Building on M. F. K. Fisher's eloquent introduction, the volume now includes a thought-provoking new Foreword by Gourmet Editor-in-Chief Ruth Reichl and a new Preface by the author's son and Tsuji Culinary Institute Director, Yoshiki Tsuji. Beautifully illustrated with eight pages of new color photos and over 500 drawings, and containing 230 traditional recipes as well as detailed explanations of ingredients, kitchen utensils, techniques and cultural aspects of Japanese cuisine, this edition continues the Tsuji legacy of bringing the Japanese kitchen within the reach of Western cooks.\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":"Kodansha International","offers":[{"title":"Default Title","offer_id":51921605034265,"sku":"SPTM-9781568363882","price":55.1,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/9781568363882_spiral.png?v=1769617752"},{"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\/9781954210868_spiral.png?v=1769617758"},{"product_id":"cooking-for-jeffrey-a-barefoot-contessa-cookbook","title":"Cooking for Jeffrey: A Barefoot Contessa Cookbook","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\u003eIna Garten is a \u003ci\u003eNew York Times \u003c\/i\u003ebestselling author and the host of Food Network's \u003ci\u003eBarefoot Contessa\u003c\/i\u003e, which has won three Emmy Awards. She lives in East Hampton, New York, with her husband, Jeffrey. This is her tenth book.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\u003cb\u003eFor America's bestselling cookbook author Ina Garten there is no greater pleasure than cooking for the people she loves--and particularly for her husband, Jeffrey. She has been cooking for him ever since they were married forty-eight years ago, and the comforting, delicious meals they shared became the basis for her extraordinary career in food.\u003c\/b\u003e \u003cbr\u003e\u003cb\u003e \u003c\/b\u003e \u003cbr\u003eIna's most personal cookbook yet, \u003ci\u003eCooking for Jeffrey\u003c\/i\u003e is filled with the recipes Jeffrey and their friends request most often as well as charming stories from Ina and Jeffrey's many years together. There are traditional dishes that she's updated, such as Brisket with Onions and Leeks, and Tsimmes, a vegetable stew with carrots, butternut squash, sweet potatoes, and prunes, and new favorites, like Skillet-Roasted Lemon Chicken and Roasted Salmon Tacos. You'll also find wonderful new salads, including Maple-Roasted Carrot Salad and Kale Salad with Pancetta and Pecorino. Desserts range from simple Apple Pie Bars to showstoppers like Vanilla Rum Panna Cotta with Salted Caramel. For the first time, Ina has included a chapter devoted to bread and cheese, with recipes and tips for creating the perfect cheese course. With options like Fig and Goat Cheese Bruschettas and Challah with Saffron, there's something everyone will enjoy.\u003c\/p\u003e\nFrom satisfying lunches to elegant dinners, here are the recipes Ina has tested over and over again, so you too can serve them with confidence to the people you love.\u003cbr\u003e\u003cbr\u003e\n\u003cp\u003e\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 08\/01\/2016 (EAN 9780307464897, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eWilson Nonfiction Catalog\u003c\/span\u003e 04\/11\/2019 (EAN 9780307464897, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e","brand":"Clarkson Potter Publishers","offers":[{"title":"Default Title","offer_id":51921607295257,"sku":"SPTM-9780307464897","price":41.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/9780307464897_spiral.png?v=1769617770"},{"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\/9780553448238_spiral.png?v=1769617777"},{"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":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/9780593138700_spiral.png?v=1769617783"},{"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\/9780609610664_spiral.png?v=1769617789"},{"product_id":"malibu-farm-cookbook-recipes-from-the-california-coast","title":"Malibu Farm Cookbook: Recipes from the California Coast","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\u003eHelene Henderson\u003c\/b\u003e is an African-American, Swedish-born chef; that is where she learned to cook. In 1997, she started Lavender Farms Catering in LA, specializing in organic food. Malibu Farm began in her backyard with cooking classes and catered farm dinners. Now, she is the chef-owner of Malibu Farm Pier Cafe and Restaurant, which use her own produce and that of other local farmers. She lives there with her husband, screenwriter and director John Stockwell, and their three children.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003ePraise for \u003ci\u003eMalibu Farm Cookbook\u003c\/i\u003e \u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\"Fresh, simple, delicious: At Malibu Farm in sunny SoCal, these are words to cook by. The surfer-cool cafe's first recipe collection lets you channel that effortless vibe at home. From pea-and-pesto couscous to branzino with salsa verde, the docus is on quality ingredients and a less-is-more approach.\" - \n\u003ci\u003e\u003cb\u003eSelf \u003c\/b\u003e\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\"A staple in every Angeleno's kitchen.\" - \n\u003ci\u003e\u003cb\u003eAngeleno Magazine\u003c\/b\u003e\u003cbr\u003e\u003c\/i\u003e\n\u003cbr\u003e\"Admirers of Henderson's stripped down seasonal cooking will love the new \n\u003ci\u003eMalibu Farm Cookbook\u003c\/i\u003e.\" \n\u003ci\u003e -\u003cb\u003eMartha Stewart Living\u003c\/b\u003e\u003cbr\u003e\u003c\/i\u003e\n\u003cb\u003e\u003cbr\u003ePraise for Malibu Farm Cafe and Restaurant: \u003c\/b\u003e\u003cp\u003e\u003c\/p\u003e\"One of LA's best hangouts.\" - \n\u003ci\u003e\u003cb\u003eFood and Wine\u003c\/b\u003e\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e \"Perched even farther out over the pacific at the end of the pier--past the fishermen and the dolphin watchers--is Malibu Farm, an unself-consciously stylish bohemian café that serves simple, delicious, impeccably sourced dishes.\" - \n\u003cb\u003e\u003ci\u003eConde Nast Traveler\u003c\/i\u003e \u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e \"Helene Henderson has turned a beach tourist trap into a budding empire under the sun.\" - \n\u003ci\u003e\u003cb\u003eLos Angeles Magazine \u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eFrom the beloved restaurant, a cookbook featuring more than 100 recipes that celebrates fresh produce, meals for sharing, and the beauty of coastal California. \u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003eSituated at the end of the pier, Malibu Farm is beloved for its spectacular Pacific Ocean views, the freshly sourced ingredients on its ever-changing menu, and its warm vibe. Chef-owner Helene Henderson opened the space after the once-intimate dinners she hosted on the grounds of her home grew too large. \n\u003cp\u003e\u003c\/p\u003eNow, in \n\u003ci\u003eMalibu Farm Cookbook\u003c\/i\u003e, she invites you honor the shoreline and mountains of Southern California with dishes like Ricotta and Pea Frittata, Butterfly Beef Tenderloin with Horseradish, Seared Fava Beans, and Grilled Chocolate Cake with Caramel Sauce. Helene captures the spirit of her own farm with recipes using the morning's fresh eggs, the catch of the day, the luscious vegetables that grow all around, honey harvested steps from where it's enjoyed, and olive oil straight from her grove. Punctuated with luscious, vibrant photography, \n\u003ci\u003eMalibu Farm\u003c\/i\u003e\n\u003ci\u003eCookbook\u003c\/i\u003e is a stunning sensory experience that transports you right to the edge of the Pacific.\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":"Clarkson Potter Publishers","offers":[{"title":"Default Title","offer_id":51921608081689,"sku":"SPTM-9781101907368","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/9781101907368_spiral.png?v=1769617796"},{"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":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/9780307238764_spiral.png?v=1769617802"},{"product_id":"french-country-cooking-meals-and-moments-from-a-village-in-the-vineyards-a-cookbook","title":"French Country Cooking: Meals and Moments from a Village in the Vineyards: 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\t\t\t\t\t\t\t\tMIMI THORISSON is the author of \n\u003ci\u003eA Kitchen in France\u003c\/i\u003e and \n\u003ci\u003eManger\u003c\/i\u003e, a blog devoted to French cooking and her life in the French countryside. She is the host of the French cooking shows \n\u003ci\u003eLa Table de Mimi\u003c\/i\u003e and \n\u003ci\u003eLes Desserts de Mimi\u003c\/i\u003e. She lives with her husband, their children, and their smooth fox terriers in an old château in St Yzans, in the Médoc region of France.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Like the best French cooking, Mrs. Thorisson's recipes manage to be rich and light at the same time.\" \n\u003cb\u003e\u003ci\u003e--The New York Times \u003c\/i\u003e\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\"Amid Mrs. Thorisson's recipes are stories of the home's past, as told to her by previous owners and village old-timers. Readers will learn tales of multiple generations of cooks together in the French country kitchen.\" \n\u003cb\u003e--\u003c\/b\u003e\n\u003ci\u003e\u003cb\u003eThe Wall Street Journal\u003c\/b\u003e\u003cbr\u003e\u003c\/i\u003e\n\u003cbr\u003e\"Food blogger Mimi Thorisson's life in Médoc is basically a real-life fairytale. If you're tempted to buy a one-way ticket to the south of France after reading her sophomore cookbook, which features 100 delicious recipes peppered with details about how she transformed an old chateau into a homey restaurant, we wouldn't blame you.\" \n\u003ci\u003e\u003cb\u003e--\u003ci\u003eInStyle\u003c\/i\u003e\u003c\/b\u003e \u003c\/i\u003e\u003cp\u003e\u003c\/p\u003e\"Francophiles and armchair travelers who loved Dorie Greenspan's \n\u003ci\u003e\u003ci\u003eAround My French Table\u003c\/i\u003e \u003c\/i\u003eand David Lebovitz's \n\u003ci\u003e\u003ci\u003eMy Paris Kitchen\u003c\/i\u003e \u003c\/i\u003ewill gladly add this classic title to their collections.\" \n\u003ci\u003e\u003cb\u003e--\u003ci\u003eLibrary Journal\u003c\/i\u003e\u003c\/b\u003e\u003c\/i\u003e\n\u003cb\u003e, starred review\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"If you're the sort of person whose idea of fun is watching \n\u003ci\u003eChocolat \u003c\/i\u003efor the hundredth time and fantasizing about renting Julia Child's Provençal farmhouse to cook madelines and cassoulet for your family, then Mimi Thorisson's cookbook, \n\u003ci\u003eFrench Country Cooking\u003c\/i\u003e, is perfect for you. This is the cookbook as daydream, with terribly pretty pictures of women fluttering tablecloths in rustic kitchens, of little girls lugging baskets of produce, of baguettes and Citroëns and vineyards and pans of broiled oysters.\" \n\u003ci\u003e\u003cb\u003e--\u003ci\u003eLos Angeles Times\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003c\/i\u003e\n\u003cbr\u003e\"Blogger and author Mimi Thorisson has a new cookbook out that will kindle a delicious love affair with the cuisine of the French countryside. Starring the best-quality ingredients sourced from small outdoor markets, family-owned purveyors and home gardens, this collection of recipes elevates a simple, humble cuisine to the highest level.\" \n\u003ci\u003e\u003cb\u003e--\u003c\/b\u003e\u003c\/i\u003e\n\u003cb\u003eFoodRepublic.com\u003c\/b\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 09\/15\/2016 pg. 109 (EAN 9780553459586, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eWilson Nonfiction Catalog\u003c\/span\u003e 04\/11\/2019 (EAN 9780553459586, 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":51921608442137,"sku":"SPTM-9780553459586","price":49.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/9780553459586_spiral.png?v=1769617809"},{"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\/9780593139707_spiral.png?v=1769617815"},{"product_id":"ottolenghi-test-kitchen-shelf-love-recipes-to-unlock-the-secrets-of-your-pantry-fridge-and-freezer-a-cookbook","title":"Ottolenghi Test Kitchen: Shelf Love: Recipes to Unlock the Secrets of Your Pantry, Fridge, and Freezer: 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\"Every recipe offers full-on flavour: bold and vivid in the way we have come to recognise as distinctly Ottolenghian\" -- \n\u003cb\u003eNigella Lawson\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\"Chock-full of tasty ideas, this lets readers reap the rewards of being resourceful\" -- \n\u003cb\u003e\u003ci\u003ePublishers Weekly\u003c\/i\u003e (starred review)\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tThe \n\u003cb\u003eOttolenghi Test Kitchen\u003c\/b\u003e includes \n\u003cb\u003eYotam Ottolenghi\u003c\/b\u003e, the seven-time New York Times bestselling cookbook author; \n\u003cb\u003eNoor Murad\u003c\/b\u003e, crowned the queen of Middle Eastern feasts; \n\u003cb\u003eVerena Lochmuller\u003c\/b\u003e, the human search engine to every baking question; \n\u003cb\u003eTara Wigley\u003c\/b\u003e, the in-house word wizard; \n\u003cb\u003eChaya Pugh\u003c\/b\u003e, who adds heaped spoonfuls of spicy personality to the brew; and \n\u003cb\u003eGitai Fisher\u003c\/b\u003e, the man who keeps everyone in check while making sure they stay out of trouble. \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eYotam Ottolenghi\u003c\/b\u003e is the restaurateur and chef-patron of the four London-based Ottolenghi delis, as well as the NOPI and ROVI restaurants. His cookbooks have sold over seven million copies worldwide. Amongst several prizes, \n\u003ci\u003eOttolenghi Simple\u003c\/i\u003e won the National Book Award and was selected as a best book of the year by the \n\u003ci\u003eNew York Times\u003c\/i\u003e. Yotam is a weekly columnist for the Saturday \n\u003ci\u003eGuardian\u003c\/i\u003e and a regular contributor to the \n\u003ci\u003eNew York Times\u003c\/i\u003e. His championing of vegetables, as well as ingredients once seen as \"exotic,\" has led to what some call \"the Ottolenghi effect\" meals full of color, flavor, bounty, and sunshine. Yotam lives in London with his family. \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eNoor Murad\u003c\/b\u003e is a Bahraini-born chef whose international work experience eventually brought her to the Ottolenghi family in 2016. She developed recipes for the books \n\u003ci\u003eFalastin\u003c\/i\u003e and \n\u003ci\u003eOttolenghi Flavor\u003c\/i\u003e, as well as for Ottolenghi's MasterClass series and other online Ottolenghi publications. Her Bahraini roots have a strong influence on her cooking, with Arabic, Persian, and Indian flavors making a prominent appearance in her recipes.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003e\u003ci\u003eNEW YORK TIMES \u003c\/i\u003eBESTSELLER - From the bestselling author and his superteam of chefs, this is Ottolenghi unplugged: 85+ irresistible recipes for flexible, everyday home cooking that unlock the secrets of your pantry, fridge, and freezer\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eONE OF THE BEST COOKBOOKS OF THE YEAR: \u003ci\u003eBoston Globe, \u003c\/i\u003eMinneapolis \u003ci\u003eStar Tribune\u003c\/i\u003e, \u003ci\u003eEpicurious, Serious Eats\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003eLed by Yotam Ottolenghi and Noor Murad, the revered team of chefs at the Ottolenghi Test Kitchen gives everyday home cooks the accessible yet innovative Middle Eastern-inspired recipes they need to put dinner on the table with less stress and less fuss in a convenient, flexibound package. With fit-for-real-life chapters like \"The Freezer Is Your Friend,\" \"That One Shelf in the Back of Your Pantry,\" and \"Who Does the Dishes?\" (a.k.a. One-Pot Meals), \n\u003ci\u003eShelf Love\u003c\/i\u003e teaches readers how to flex with fewer ingredients, get creative with their pantry staples, and add playful twists to familiar classics. \n\u003cp\u003e\u003c\/p\u003eAll the signature Ottolenghi touches fans love are here--big flavors, veggie-forward appeal, diverse influences--but are distilled to maximize ease and creative versatility. These dishes pack all the punch and edge you expect from Ottolenghi, using what you've got to hand--that last can of chickpeas or bag of frozen peas--without extra trips to the grocery store. Humble ingredients and crowd-pleasing recipes abound, including All-the-Herbs Dumplings with Caramelized Onions, Mac and Cheese with Za'atar Pesto, Cacio e Pepe Chickpeas, and Crispy Spaghetti and Chicken. \n\u003cp\u003e\u003c\/p\u003eWith accessible recipe features like MIYO (Make It Your Own) that encourage ingredient swaps and a whimsical, lighthearted spirit, the fresh voices of the Ottolenghi Test Kitchen will deliver kitchen confidence and joyful inspiration to new and old fans alike.\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 11\/01\/2021 pg. 103 (EAN 9780593234365, Paperback)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 11\/15\/2021 (EAN 9780593234365, Paperback) - *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":51921608966425,"sku":"SPTM-9780593234365","price":42.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/9780593234365_spiral.png?v=1769617821"},{"product_id":"an-invitation-to-indian-cooking-50th-anniversary-edition-a-cookbook","title":"An Invitation to Indian Cooking: 50th Anniversary Edition: 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\t\t\t\t\t\t\t\tMADHUR JAFFREY is the author of many cookbooks--seven of which have won James Beard Awards--and she was named to the Who's Who of Food and Beverage in America by the James Beard Foundation. She is the recipient of an honorary CBE and is also an award-winning actress, winner of the Silver Bear for Best Actress at the Berlin Film Festival, with numerous major motion pictures to her credit. She lives in New York.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"No one in the last fifty years has influenced the West's understanding of Indian food like Madhur Jaffrey. Today, she is still the ultimate authority. She has patiently shown us how to mix spices, explained the regional differences of this vast cuisine, and also provided shortcuts to preparing a myriad of dishes. She is a towering figure in international gastronomy, serving as mentor and inspiration to the countless writers and cooks who have come after her. I remain in awe of her.\" -- \n\u003cb\u003ePadma Lakshmi\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\"Perhaps the best Indian cookbook available in English.\" -- \n\u003ci\u003e\u003cb\u003eThe New York Times\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eA beautiful fiftieth-anniversary edition of \u003ci\u003ethe\u003c\/i\u003e essential Indian cookbook--\"the final word on the subject\" (\u003ci\u003eThe New York Times\u003c\/i\u003e)--featuring a new introduction by the author and a new foreword by Yotam Ottolenghi\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e An instant classic upon publication, this book teaches home cooks perfect renditions of dishes such as Mulligatawny Soup, Whole Wheat Samosas, and Chicken Biryani, alongside Green Beans with Mustard, Khitcherie Unda (scrambled eggs, Indian style), and Nargisi Kofta (large meatballs stuffed with hard-boiled eggs). \n\u003cp\u003e\u003c\/p\u003eThe \"queen of Indian cooking\" ( \n\u003ci\u003eSaveur\u003c\/i\u003e), Madhur Jaffrey helped introduce generations of American home cooks to the foods of the subcontinent. In \n\u003ci\u003eAn Invitation to Indian Cooking\u003c\/i\u003e--widely considered one of the best cookbooks of all time and enshrined in the James Beard Foundation's Cookbook Hall of Fame--Jaffrey gives readers a sweeping survey of the rich culinary traditions of her home. \n\u003cp\u003e\u003c\/p\u003eLiving in London and homesick, she was prompted to re-create the dishes of her Delhi childhood. Jaffrey taught herself the art of Indian cuisine and, in this groundbreaking book, she shares those lessons with us all. Featuring more than 160 recipes, the book covers everything from appetizers, soups, vegetables, and meats to fish, chutneys, breads, desserts, and more. \n\u003cp\u003e\u003c\/p\u003eFrom recipes for formal occasions to the making of everyday staples such as dals, pickles, and relishes, Jaffrey's \"invitation\" has proved irresistible for generations of American home cooks. \n\u003cp\u003e\u003c\/p\u003eBeautifully redesigned--and with a new foreword by the author and a new introduction by superfan, Yotam Ottolenghi--and featuring Jaffrey's own illustrations, this anniversary edition celebrates \n\u003ci\u003eAn Invitation to Indian Cooking\u003c\/i\u003e's half a century as the go-to text on Indian cooking.\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":"Knopf Publishing Group","offers":[{"title":"Default Title","offer_id":51921609228569,"sku":"SPTM-9780593535684","price":49.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/9780593535684_spiral.png?v=1769617828"},{"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\/9781400054343_spiral.png?v=1769617834"},{"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\/9781400054350_spiral.png?v=1769617840"},{"product_id":"cannelle-et-vanille-bakes-simple-a-new-way-to-bake-gluten-free-with-vegan-options-for-most-recipes-cannelle-et-vanille","title":"Cannelle Et Vanille Bakes Simple: A New Way to Bake Gluten-Free (with Vegan Options for Most Recipes) (Cannelle Et Vanille)","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\u003e2022 IACP Cookbook Award Nomination\u003cbr\u003e\u003c\/b\u003e\n\u003cbr\u003e\"These recipes manage to pull off the rare and difficult feat of being simultaneously beautiful, delicious, and truly approachable for the home baker. That they're also gluten-free, and in many cases vegan, gives them a touch of the magical, a quality Aran herself possesses.\" \n\u003cbr\u003e-- \n\u003cb\u003eClaire Saffitz, author of \u003ci\u003eDessert Person\u003c\/i\u003e\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\"Aran offers up an array of desserts without gluten that will satisfy any cravings, even if you're not gluten-free. The bread recipes ensure that beautiful loaves of bread (and even bagels!) are within the reach of all, and cookie-lovers will find something delicious and satisfying.\" \n\u003cbr\u003e-- \n\u003cb\u003eDavid Lebovitz, author of \u003ci\u003eMy Paris Kitchen\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"[A] veritable treasure trove for the gluten-averse and those who love them.\" \n\u003cbr\u003e\n\u003cb\u003e\u003ci\u003e--Vanity Fair\u003cbr\u003e\u003c\/i\u003e\u003c\/b\u003e\n\u003cbr\u003e\"Just in the past few years, gluten-free baking has undergone a massive renaissance. What used to be lackluster alternatives for the gluten intolerant have streamlined into a wide world of luscious treats we \n\u003ci\u003eall\u003c\/i\u003e want to eat. Someone we can thank for that shift is Aran Goyoaga.\" \n\u003cbr\u003e\n\u003cb\u003e--Food52\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Each recipe has a blend of ingredients calibrated to ensure that your end result isn't a great gluten-free baked good, it's a great baked good, period.\" \n\u003cbr\u003e\n\u003ci\u003e\u003cb\u003e--Washington Post\u003cbr\u003e\u003c\/b\u003e\u003c\/i\u003e\n\u003cbr\u003e\"Aran's book, filled with beauty and an abundance of staples, breads, and pastries, is the baker's companion for those who long for artisanal, gluten-free delights.\" \n\u003cbr\u003e-- \n\u003cb\u003eLaurel Gallucci, author of \u003ci\u003eSweet Laurel\u003c\/i\u003e and \u003ci\u003eSweet Laurel Savory\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Aran's superpower is her ability to create absolutely stunning recipes that are simple, accessible, and filled with love. . . . \n\u003ci\u003eCannelle et Vanille Bakes Simple\u003c\/i\u003e is nothing short of a masterpiece and exactly what we've come to expect from Aran.\" \n\u003cbr\u003e-- \n\u003cb\u003eZoë François, cookbook author and Magnolia Network host\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Whether you're looking for gluten-free recipes or just baking inspiration, this wonderful book is for you.\" \n\u003cbr\u003e-- \n\u003cb\u003eKerry Diamond, founder of \u003ci\u003eCherry Bombe\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003ci\u003e\"Cannelle et Vanille Bakes Simple\u003c\/i\u003e is the gluten-free baking bible we all need. Aran has done an incredible job of making a subject that can be overwhelming and mysterious simple and accessible.\" \n\u003cbr\u003e-- \n\u003cb\u003eOdette Williams, author of \u003ci\u003eSimple Cake\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"The combination of Aran's talents as a pastry chef (and baker) along with her heartachingly beautiful styling and photographs makes for a spellbinding book that may never leave your kitchen.\" \n\u003cbr\u003e-- \n\u003cb\u003eAmy Chaplin, James Beard Award-winning author of \u003ci\u003eWhole Food Cooking Every Day\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"I am not experienced with gluten-free baking. . . . But, reading Aran's recipes made me believe that I could excel at all of these efforts.\" \n\u003cbr\u003e-- \n\u003cb\u003eCarla Lalli Music, author of Where Cooking Begins\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Goyoaga's latest baking book continues her reputation for quality. Recommended for bakers with gluten-free diets but could easily be used by others too.\" \n\u003cbr\u003e\n\u003cb\u003e\u003ci\u003e--Library Journal\u003cbr\u003e\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\tARAN GOYOAGA is a cookbook author, blogger, food stylist, and photographer. Aran was born and raised in the Basque Country, in northern Spain, where her maternal grandparents owned a pastry shop and her paternal grandparents live off the land. Her blog, Cannelle et Vanille, is a two-time James Beard Award finalist. Her first book, \n\u003ci\u003eSmall Plates \u0026amp; Sweet Treats, \u003c\/i\u003ewas named one of the top cookbooks of 2012 by Sara Moulton on Good Morning America and praised by the \n\u003ci\u003eNew York Times\u003c\/i\u003e and GOOP. It was featured on Amazon's homepage as a \"Pick\" for May 2016. \n\u003cp\u003e\u003c\/p\u003eAran's Instagram is a world-renowned culinary account, lauded by \n\u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e, \n\u003ci\u003eIn Style\u003c\/i\u003e, \n\u003ci\u003eThe Kitchn\u003c\/i\u003e, and more. She has a close professional relationship with Amazon Kitchen, Amazon Go, and Amazon Echo and has also partnered with Taittinger, Le Veuve Clicquot, American Express, Kitchen Aid, and Kashi. \n\u003cp\u003e\u003c\/p\u003eShe lives in Seattle with her husband and two children.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003e\u003cb\u003e\u003ci\u003eCannelle et Vanille's\u003c\/i\u003e Aran Goyoaga shares 100 recipes that showcase how uncomplicated and delicious gluten-free baking can be. Her previous cookbook\u003c\/b\u003e \u003cb\u003ewas a Most-Anticipated Fall Cookbook from \u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e, Food52 and\u003ci\u003e Bon Appetit\u003c\/i\u003e, a \u003ci\u003eNew York Times\u003c\/i\u003e Holiday Books Pick, and a 2020 James Beard Award Semifinalist.\u003cbr\u003e\u003c\/b\u003e\u003c\/b\u003e\n\u003cbr\u003e\n\u003ci\u003eCannelle et Vanille Bakes Simple\u003c\/i\u003e is all about easy-to-follow, gluten-free recipes for enticing breads, cakes, pies, tarts, biscuits, cookies, and includes a special holiday baking chapter. \n\u003cp\u003e\u003c\/p\u003eAran also shares her gluten-free all-purpose baking mix so you can whip up a batch to keep in your pantry. An added bonus is that each recipe offers dairy-free substitutions and some are naturally vegan as well. With inventive, well-tested, recipes and Aran's clear guidance (plus 145 of her stunning photos), gluten-free baking is happily unfussy, producing irresistibly good results every time. \n\u003cp\u003e\u003c\/p\u003eRecipes include: \n\u003cp\u003e\u003c\/p\u003e - One-Bowl Apple, Yogurt, and Maple Cake \n\u003cbr\u003e - Double Melting Chocolate Cookies \n\u003cbr\u003e - Honeyed Apple Pie \n\u003cbr\u003e - Buttery Shortbread \n\u003cbr\u003e - Lemon Meringue Tartlets \n\u003cbr\u003e - Baguettes, brioche, and boules \n\u003cbr\u003e - Crispy Potato, Leek, and Kale Focaccia Pie \n\u003cbr\u003e - Pumpkin and Pine Nut Tart \n\u003cbr\u003e - And so many more tempting recipes\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\/2021 pg. 100 (EAN 9781632173706, 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":"Sasquatch Books","offers":[{"title":"Default Title","offer_id":51921609425177,"sku":"SPTM-9781632173706","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/9781632173706_spiral.png?v=1769617847"},{"product_id":"how-can-it-be-gluten-free-cookbook-collection-350-groundbreaking-recipes-for-all-your-favorites","title":"How Can It Be Gluten Free Cookbook Collection: 350+ Groundbreaking Recipes for All Your Favorites","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 is well-known for its top-rated television shows with more than 4 million weekly public television viewers, bestselling cookbooks, magazines, websites, and cooking school. The highly reputable and recognizable brands of America's Test Kitchen, Cook's Illustrated, and Cook's Country are the work of over 60 passionate chefs based in Boston, Massachusetts, who put ingredients, cookware, equipment, and recipes through objective, rigorous testing to identify the very best. Discover, learn, and expand your cooking repertoire with Julia Collin Davison, Bridget Lancaster, Jack Bishop, Dan Souza, Lisa McManus, Tucker Shaw, Bryan Roof, and our fabulous team of test cooks!\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eTable of Contents\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eChapter 1: A Good Start\u003c\/b\u003e\n\u003cbr\u003e Whole-Grain Pancakes \n\u003cbr\u003e Fluffy Oat Pancakes \n\u003cbr\u003e Johnnycakes \n\u003cbr\u003e Maple Butter \n\u003cbr\u003e Whole-Grain Waffles \n\u003cbr\u003e Whole-Grain Blueberry Muffins \n\u003cbr\u003e Corn Muffins \n\u003cbr\u003e Coconut-Cashew Muffins \n\u003cbr\u003e Currant Scones \n\u003cbr\u003e Date-Nut Bread \n\u003cbr\u003e Whole-Grain Chai Spice Bread \n\u003cbr\u003e Gingerbread Coffee Cake \n\u003cbr\u003e New York-Style Crumb Cake \n\u003cbr\u003e Yeasted Donuts \n\u003cbr\u003e Cinnamon Sugar-Glazed Doughnuts \n\u003cbr\u003e Vanilla-Glazed Doughnuts \n\u003cbr\u003e Chocolate-Glazed Doughnuts \n\u003cbr\u003e Popovers \n\u003cbr\u003e Three-Grain Breakfast Porridge \n\u003cbr\u003e Three-Grain Breakfast Porridge with Blueberries and Maple \n\u003cbr\u003e Three-Grain Breakfast Porridge with Tahini and Apricots \n\u003cbr\u003e Quinoa Granola with Sunflower Seeds and Almonds \n\u003cbr\u003e Quinoa Granola with Pecans, Espresso, and Chocolate \n\u003cbr\u003e Quinoa Granola with Pepitas, Cayenne, and Golden Raisins \n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003e Chapter 2: Grains\u003c\/b\u003e\n\u003cbr\u003e Coconut Rice with Bok Choy and Lime \n\u003cbr\u003e Indonesian-Style Fried Rice \n\u003cbr\u003e Black Rice Salad with Snap Peas and Ginger-Sesame Vinaigette \n\u003cbr\u003e Brown Rice Bowls with Roasted Carrots, Kale, and Fried Eggs \n\u003cbr\u003e Miso Brown Rice Cakes \n\u003cbr\u003e Sriracha Mayo \n\u003cbr\u003e California Buckwheat Bowls with Lemon-Yogurt Sauce \n\u003cbr\u003e Oat Berry and Wild Mushroom Risotto \n\u003cbr\u003e Rainbow Quinoa Pilaf with Swiss Chard and Carrots \n\u003cbr\u003e Rainbow Quinoa Pilaf with Bell Pepper, Lime, and Cilantro \n\u003cbr\u003e Quinoa, Black Bean, and Mango Salad with Lime Dressing \n\u003cbr\u003e Millet Salad with Corn and Queso Fresco \n\u003cbr\u003e Millet Salad with Orange, Olives, and Almonds \n\u003cbr\u003e Millet Salad with Endive, Blueberries, and Goat Cheese \n\u003cbr\u003e Millet Cakes with Spinach and Carrots \n\u003cbr\u003e Cucumber-Yogurt Sauce \n\u003cbr\u003e Polenta Fries \n\u003cbr\u003e Herb Mayonnaise \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003e Chapter 3: Comfort Foods\u003c\/b\u003e\n\u003cbr\u003e Buffalo Chicken Wings \n\u003cbr\u003e Chicken Wings with Sweet and Spicy Thai Sauce \n\u003cbr\u003e New England Clam Chowder \n\u003cbr\u003e Quicker New England Clam Chowder \n\u003cbr\u003e Nut-Crusted Chicken \n\u003cbr\u003e Orange-Flavored Chicken \n\u003cbr\u003e Chicken Parmesan \n\u003cbr\u003e Quick Tomato Sauce \n\u003cbr\u003e Chicken and Dumplings \n\u003cbr\u003e Batter Fried Fish \n\u003cbr\u003e Breaded Pork Cutlets \n\u003cbr\u003e Lemon-Thyme Breaded Pork Cutlets \n\u003cbr\u003e Cheesy Southwestern Meatloaf \n\u003cbr\u003e Vegetable Pot Pie with Crumble Topping \n\u003cbr\u003e Beef Pot Pie \n\u003cbr\u003e Vegetable Lasagna \n\u003cbr\u003e Chicken Enchiladas \n\u003cbr\u003e Strata with Spinach and Gruyère \n\u003cbr\u003e Strata with Sausage, Mushrooms, and Monterey Jack Cheese \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003e Chapter 4: Breads, Pizza, and Crackers\u003c\/b\u003e\n\u003cbr\u003e Whole-Grain Sandwich Bread \n\u003cbr\u003e Honey-Millet Sandwich Bread \n\u003cbr\u003e Honey Butter \n\u003cbr\u003e Flourless Nut and Seed Loaf \n\u003cbr\u003e Rustic Bread \n\u003cbr\u003e Brioche \n\u003cbr\u003e Whole-Grain Sprouted Grain Bread \n\u003cbr\u003e Baguette \n\u003cbr\u003e Bagels \n\u003cbr\u003e Seeded Bagels \n\u003cbr\u003e Everything Bagels \n\u003cbr\u003e Whole-Grain Rustic Walnut-Cherry Boule \n\u003cbr\u003e Rosemary Foccacia \n\u003cbr\u003e Whole-Grain Dinner Rolls \n\u003cbr\u003e Hamburger Rolls \n\u003cbr\u003e Classic Cheese Pan Pizza \n\u003cbr\u003e Pan Pepperoni Pizza \n\u003cbr\u003e Pan Pizza with Sausage and Peppers \n\u003cbr\u003e Easy Pizza Sauce \n\u003cbr\u003e Maple-Sorghum Skillet Bread \n\u003cbr\u003e Whole-Grain Sesame Crackers \n\u003cbr\u003e Whole-Grain Poppy Thyme Crackers \n\u003cbr\u003e Whole-Grain Sesame Rosemary Crackers \n\u003cbr\u003e Cheddar Cheese Coins \n\u003cbr\u003e Pimiento Cheese Coins \n\u003cbr\u003e Mustard, Gruyere, and Caraway Cheese Coins \n\u003cbr\u003e Everything Cheese Coins \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003e Chapter 5: Cookies and Bars\u003c\/b\u003e\n\u003cbr\u003e Whole-Grain Chocolate Chip Cookies \n\u003cbr\u003e White Chocolate-Macadamia Nut Cookies \n\u003cbr\u003e Oatmeal Cookies with Chocolate Chunks and Dried Cherries \n\u003cbr\u003e Chocolate Crinkle Cookies \n\u003cbr\u003e Whole-Grain Brown Sugar Cookies \n\u003cbr\u003e Madeleines \n\u003cbr\u003e Whole-Grain Ginger Snaps \n\u003cbr\u003e Linzer Cookie \n\u003cbr\u003e Rugelach \n\u003cbr\u003e Lime-Glazed Coconut Cardamom Cookies \n\u003cbr\u003e Almond Biscotti \n\u003cbr\u003e Whole-Grain Graham Crackers \n\u003cbr\u003e Blondie Bars \n\u003cbr\u003e Turtle Brownies \n\u003cbr\u003e Whole-Grain Pecan Bars \n\u003cbr\u003e Key Lime Bars \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003e Chapter 6: Fruit Desserts, Pies, and Tarts\u003c\/b\u003e\n\u003cbr\u003e Whole-Grain Cherry Crisp \n\u003cbr\u003e Blueberry Cobbler with Cornmeal Biscuits \n\u003cbr\u003e Strawberry Shortcakes \n\u003cbr\u003e Peach Shortcakes \n\u003cbr\u003e Pie Dough \n\u003cbr\u003e Double-Crust Pie Dough \n\u003cbr\u003e Single-Crust Pie Dough \n\u003cbr\u003e Strawberry-Rhubarb Pie \n\u003cbr\u003e Dutch Apple Pie \n\u003cbr\u003e Pecan Pie \n\u003cbr\u003e Lemon Meringue Pie \n\u003cbr\u003e Coconut Cream Pie \n\u003cbr\u003e Chocolate Angel Pie \n\u003cbr\u003e Tart Shell \n\u003cbr\u003e French Apple Tart \n\u003cbr\u003e Baked Raspberry Tart \n\u003cbr\u003e Whole-Grain Free Form Pear Tart \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003e Chapter 7: Cakes\u003c\/b\u003e\n\u003cbr\u003e Blueberry-Lemon Snack Cake \n\u003cbr\u003e Whole-Grain TK Snack Cake \n\u003cbr\u003e Chocolate Pound Cake \n\u003cbr\u003e Lemon Bundt Cake \n\u003cbr\u003e Whole-Grain Apple Upside Down Cake \n\u003cbr\u003e Polenta and Peach Cake \n\u003cbr\u003e Whole-Grain Carrot Cupcakes \n\u003cbr\u003e Rainbow Sprinkle Cupcakes \n\u003cbr\u003e Hostess Cupcakes \n\u003cbr\u003e Chocolate Hazelnut Torte \n\u003cbr\u003e Lemon Layer Cake \n\u003cbr\u003e Lavender Teacakes \n\u003cbr\u003e Chocolate Molten Cakes \n\u003cbr\u003e Whole-Grain Individual Sticky Toffee Pudding Cake \n\u003cbr\u003e Cheesecake\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eULTIMATE GLUTEN-FREE COOKBOOK COLLECTION: Get both volumes of ATK's \u003ci\u003eNew York Times\u003c\/i\u003e bestselling \u003ci\u003eHow Can It Be Gluten-Free\u003c\/i\u003e series--in one package!\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eDiscover 350+ yummy recipes for gluten-free cooking and baking, plus 600+ photos and recommendations approved by the Test Kitchen experts.\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003eAmerica's Test Kitchen's \n\u003ci\u003eHow Can It Be Gluten-Free\u003c\/i\u003e cookbooks raised the bar on gluten-free cooking and baking with fool-proof techniques for ensuring your favorite comfort food staples align with your diet. Now, get both volumes from this bestselling series in one package! \n\u003cp\u003e\u003c\/p\u003e This collection includes \n\u003cb\u003e350+ gluten-free recipes\u003c\/b\u003e for every meal--from Extra-Crunchy Fried Chicken and NYC-Style Pizza to muffins, casseroles, breads, and more! Inside you'll also find: \n\u003cp\u003e\u003c\/p\u003e- \n\u003cb\u003e75 dairy-free recipe variations\u003c\/b\u003e using alternate dairy products \n\u003cbr\u003e- \n\u003cb\u003e600+ full-color photos\u003c\/b\u003e to guide your cooking and baking \n\u003cbr\u003e- \n\u003cb\u003eA brand-new chapter on Grains\u003c\/b\u003e, featuring a new generation of whole-grain recipes \n\u003cbr\u003e- \n\u003cb\u003eDetailed nutritional information\u003c\/b\u003e for all 350+ gluten-free recipes \n\u003cbr\u003e- \n\u003cb\u003eLatest recommendations\u003c\/b\u003e for gluten-free products like breads and pastas \n\u003cbr\u003e- And so much more! \n\u003cp\u003e\u003c\/p\u003e Featuring stand-out recipes from the original \n\u003ci\u003eHow Can It Be Gluten-Free Cookbook \u003c\/i\u003eand with loads of advice straight from the experts at America's Test Kitchen, this 2-volume cookbook collection makes preparing gluten-free meals and treats easier than ever!\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":51921609687321,"sku":"SPTM-9781948703505","price":56.25,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/9781948703505_spiral.png?v=1769617859"},{"product_id":"chaat-recipes-from-the-kitchens-markets-and-railways-of-india-a-cookbook","title":"Chaat: Recipes from the Kitchens, Markets, and Railways of India: 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\u003eManeet Chauhan\u003c\/b\u003e is a James Beard Award-winning chef whose restaurants include Chauhan Ale \u0026amp; Masala House, Tànsuŏ, The Mockingbird, and Chaatable, all in Nashville. Prior to becoming an executive chef and judge on Food Network's \n\u003ci\u003eChopped\u003c\/i\u003e, Maneet worked in some of the finest hotels in India before moving to the U.S. to study the culinary arts. She lives in Nashville with her family. \n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eJody Eddy\u003c\/b\u003e is a food and travel writer whose work has appeared in \n\u003ci\u003e Saveur, Food \u0026amp; Wine, Vogue, \u003c\/i\u003e and more. She coauthored the IACP award-winning cookbook \n\u003ci\u003eNorth\u003c\/i\u003e and the James Beard-nominated cookbook \n\u003ci\u003eCome In, We're Closed\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\"Maneet Chauhan's new cookbook takes us to where her obsession with food began: India's railways.\" \n\u003cb\u003e\u003ci\u003e--Food Network Magazine\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e \"Take a train trip across the subcontinent with Chef Maneet Chauhan's guide to regional variations of chaat. \" \n\u003cb\u003e\u003ci\u003e--Travel \u0026amp; Leisure \u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e \"Travel with James Beard Award-winning Chauhan as she trains her way through India, stopping at each station to sample the regional chaat. . . . You're on the street here, you meet the vendors, you're completely transported.\" \n\u003cb\u003e--Cup of Jo \u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"I was happily switching from being a consumer of one of my favorite foods--the Indian snack food known as chaat--to making it myself, thanks to a fantastic new cookbook. . . . Chauhan's book is your passport to this joy.\" \n\u003cb\u003e--\u003ci\u003eWired\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e \"In \n\u003ci\u003eChaat\u003c\/i\u003e, you'll take a railway journey yourself, traveling from the east of India to the west, from the north to the south, buoyed by bite-sized snacks and full-blown meals along the way.\" \n\u003cb\u003e--Chowhound\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e \"The book takes us on a trip through the diverse cuisines of India with chaat as our guide.\" \n\u003cb\u003e--Epicurious\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"The vibrant cookbook is a sumptuous display of the riches and diversity of Indian cuisine. Most of all, \n\u003ci\u003eChaat \u003c\/i\u003ebursts with color, flavor and aroma, and it's impossible not to smile and enjoy the fun of cooking when you're preparing dishes like Chauhan's Tokri Chaat.\" \n\u003cb\u003e\u003ci\u003e--SFGate\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\" \n\u003ci\u003eChaat\u003c\/i\u003e is a delicious journey through India's rich street food culture. But it's more than that, too-- Maneet takes your hand and, in a friendly informative way, demystifies the flavors, geography, and dishes. This is a must-read book for anyone who is interested in cooking Indian cuisine from one of the foremost authorities.\" \n\u003cb\u003e--Jet Tila\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Maneet's new book, \n\u003ci\u003eChaat\u003c\/i\u003e, is gorgeous, vibrant, heartfelt, educational, and fun. Her passion for food and cooking has always been contagious and it's on full display in these pages. Chaat makes me want to run to the nearest Indian grocery, get lost in all the exotic and delicious spices, and start cooking.\" \n\u003cb\u003e--Martina McBride, recording artist, cookbook author \u003cbr\u003e\u003c\/b\u003e\n\u003cbr\u003e\"Maneet is a treasure, a culinary ambassador from India to the United States. Thanks to her we can learn about chaat, which is the perfect lens to see the many colors, flavors, and cultures of India. This book is bright, spicy, salty, sweet, tangy . . . flavors that you will want to have in your kitchen!\" \n\u003cb\u003e--José Andrés \u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\" \n\u003ci\u003eChaat\u003c\/i\u003e is a sumptuous whistle-stop tour of India's diverse food ways. It is the food of our shared childhoods, it is the joy of the tasty discovery that comes from travel. Every page is a feast for the eyes and the palate. It will make you hungry for more.\" \n\u003cb\u003e--Padma Lakshmi \u003ci\u003eNew York Times\u003c\/i\u003e bestselling author of \u003ci\u003eLove, Loss, and What We Ate\u003c\/i\u003e and \u003ci\u003eThe Encyclopedia of Spices and Herbs \u003c\/i\u003eand Host\/executive producer of \u003ci\u003eTop Chef\u003c\/i\u003e and \u003ci\u003eTaste the Nation\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003e\"A sumptuous whistle-stop tour of India's diverse food ways. Maneet has penned a love letter to the best of Indian food.\"--Padma Lakshmi, host and executive producer of \u003ci\u003eTop Chef\u003c\/i\u003e and \u003ci\u003eTaste the Nation\u003c\/i\u003e\u003c\/b\u003e\n\u003cbr\u003e\n\u003cb\u003e\u003cbr\u003eIACP AWARD WINNER - LONGLISTED FOR THE ART OF EATING PRIZE - NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY \u003ci\u003eFood Network \u003c\/i\u003e- \u003ci\u003eSalon\u003c\/i\u003e - \u003ci\u003eEpicurious \u003c\/i\u003e- \u003ci\u003eGarden \u0026amp; Gun\u003c\/i\u003e - \u003ci\u003eWired\u003c\/i\u003e\u003cbr\u003e\u003c\/b\u003e\n\u003cbr\u003e\n\u003cb\u003eExplore the bold flavors, regional dishes, and stunning scenery of India with over 80 recipes from \u003ci\u003eChopped \u003c\/i\u003ejudge and James Beard Award-winning chef Maneet Chauhan.\u003c\/b\u003e\n\u003cbr\u003e\n\u003cb\u003e\u003cbr\u003e\u003c\/b\u003eIn \n\u003ci\u003eChaat, \u003c\/i\u003e Maneet Chauhan explores India's most iconic, delicious, and fun-to-eat foods coming from and inspired by her discoveries during an epic cross-country railway journey that brought her to local markets, street vendors, and the homes of family and friends. \n\u003cp\u003e\u003c\/p\u003eFrom simple roasted sweet potatoes with star fruit, lemon, and spices to a fragrant layered chicken biryani rice casserole, and the flakiest onion and egg stuffed flatbreads, these recipes are varied, colorful, and expressive. Maneet weaves in personal stories and remembrances as well as historical and cultural notes as she winds her way from North to South and East to West, sharing recipes like Goan Fried Shrimp Turnovers, Chicken Momo Dumplings from Guwahati in Assam, Hyderabad's Spicy Pineapple Chaat, and Warm-Spiced Carrot and Semolina Pudding from Amritsar. \n\u003cp\u003e\u003c\/p\u003eWith breathtaking photography and delectable recipes, \n\u003ci\u003eChaat\u003c\/i\u003e is a celebration of the diversity of India's food and people.\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\/21\/2020 (EAN 9781984823885, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 11\/01\/2020 pg. 101 (EAN 9781984823885, 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":51921609785625,"sku":"SPTM-9781984823885","price":42.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/9781984823885_spiral.png?v=1769617865"},{"product_id":"my-perfect-pantry-150-easy-recipes-from-50-essential-ingredients-a-cookbook","title":"My Perfect Pantry: 150 Easy Recipes from 50 Essential 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\u003eMarc Notes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tIncludes index.;Forget exotic condiments and specialty foods. With a working base of 50 readily available ingredients, from oats and honey to almonds and canned chickpeas, you will always have the makings of a delicious home-cooked meal. Whether cooking in his world-class restaurants, on Iron Chef, or judging the offerings on Chopped, Geoffrey knows every great meal starts with a trip to the pantry first for inspiration--Dust jacket flap.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tGEOFFREY ZAKARIAN is chef\/partner at The Lambs Club and The National in New York City, with restaurants in Atlantic City, Miami, and on Norwegian Cruise liners. He is also the culinary director at The Plaza Hotel. He is a judge on Food Network's \n\u003ci\u003eChopped, \u003c\/i\u003ewon season 4 of \n\u003ci\u003eThe\u003c\/i\u003e\n\u003ci\u003eNext Iron Chef: Super Chefs, \u003c\/i\u003eregularly competes on \n\u003ci\u003eIron Chef America, \u003c\/i\u003e and was named chairman of City Harvest's Food Council.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eChef, restaurateur, and Food Network Iron Chef Geoffrey Zakarian shows you how to use your pantry to jumpstart any meal.\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003eForget exotic condiments and specialty foods. With a working base of 50 readily available ingredients, from oats and honey to almonds and canned chickpeas, you will always have the makings of a delicious home-cooked meal. Whether cooking in his world-class restaurants, on \n\u003ci\u003eIron Chef\u003c\/i\u003e, or judging the offerings on \n\u003ci\u003eChopped\u003c\/i\u003e, Geoffrey knows every great meal starts with a trip to the pantry first for inspiration. And when you bring home your fresh produce and proteins, you'll have 150 recipes at the ready, and many of these can be made with pantry ingredients alone. \n\u003cp\u003e\u003c\/p\u003eYou'll see a simple can of beans as a Smoky Black Bean Bisque or coconut milk as Spicy Coconut Tempura Shrimp. Standard back-of-the-cupboard fare like almonds become crispy crust on a broiled pork chop; peanut butter lends itself beautifully to a spicy slaw, cider vinegar gives great flavor to a chicken main as well as to donuts, and mustard transforms a a pot roast. Throughout, you'll find quick but ingenious tips for each of the 50 ingredients, like how to use Earl Grey teabags to infuse ice cubes or a syrup for French toast. \n\u003cp\u003e\u003c\/p\u003e\n\u003ci\u003eThe Perfect Pantry\u003c\/i\u003e makes it so easy for your everyday staples to lead, rather than support, the creation of extraordinary meals. Geoffrey gives you the shopping list you need, as well as the road map for making the most of what you have on hand.\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 01\/01\/2015 pg. 29 (EAN 9780385345668, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eWilson Nonfiction Catalog\u003c\/span\u003e 04\/11\/2019 (EAN 9780385345668, 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":51921610113305,"sku":"SPTM-9780385345668","price":42.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/9780385345668_spiral.png?v=1769617891"},{"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":46.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/9781583335864_spiral.png?v=1769617910"},{"product_id":"cannelle-et-vanille-nourishing-gluten-free-recipes-for-every-meal-and-mood-cannelle-et-vanille","title":"Cannelle Et Vanille: Nourishing, Gluten-Free Recipes for Every Meal and Mood (Cannelle Et Vanille)","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\"As a cook, food stylist, and photographer, Aran Goyoaga has earned fans around the globe who flock to her Instagram feed not only for delicious photos of food, but also for glimpses into her life. In this new book, Aran invites us into her kitchen to share her naturally gluten-free recipes, style, and ideas for nourishing herself, her family, and her friends. Aran's cooking mirrors her lifelong path to self-care which is all about simplicity and renewal. She believes in sharing daily meals with her family and inviting friends to gather without fuss. In uncertain times, she also finds joy and comfort in her kitchen where she prepares family-friendly modern foods that are free from the pressure of perfection and unnecessary steps and ingredients. Recipes take us through the day where you might start off with spicy carrot, grapefruit, and sunflower juice or soft-cooked eggs with greens and dukkah. For lunch, there is tomato, corn, and bread salad or peas and ham with buttermilk dressing. There are everyday dinners like spaghetti and meatballs or braised chicken with apples and cider, or something light like crispy chickpeas with rice, sweet potato, avocados, and greens. You'll also find a baking chapter with recipes for the kind of tender and delicious gluten-free baked goods Aran is known for, like sourdough bread, caramelized onion and fennel biscuits, and apple tarte tatin (and flour substitutions for those who aren't gluten-free). There is also a special chapter with complete menus for larger gatherings and another with suggestions and ideas for making your home a welcoming space with flowers, linens, tableware, lighting, and music. Everything comes together with ease in the kitchen and around the table in this gorgeous cookbook that also includes over 100 photos shot and styled by Aran\"--\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003e2020 James Beard Award Semifinalist \u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003ci\u003eThe New York Times Book Review \u003c\/i\u003eHoliday Books pick \u003cp\u003e\u003c\/p\u003eA Most-Anticipated Fall 2019 Cookbook at \u003cb\u003e\u003ci\u003eBon Appétit, Food \u0026amp; Wine, Epicurious, \u003c\/i\u003eand \u003ci\u003eFood 52\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"[ \n\u003ci\u003eCannelle et Vanille\u003c\/i\u003e] is a dreamscape of meals for feeding a family or entertaining.\" \n\u003cbr\u003e-- \n\u003cb\u003eBon Appétit\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Excellent recipes.. \n\u003ci\u003e.\u003c\/i\u003e\" \n\u003ci\u003e\u003cbr\u003e--\u003cb\u003e\u003ci\u003eThe New York Times\u003c\/i\u003e\u003c\/b\u003e \u003c\/i\u003e\u003cp\u003e\u003c\/p\u003e\"If you're a fan of Aran Goyoaga--pastry chef-turned James Beard Award-winning blogger and photographer--and her critically acclaimed blog, Cannelle et Vanille, you'll want to pick up this cookbook.\" \n\u003cbr\u003e\n\u003ci\u003e\u003cb\u003e--Food \u0026amp; Wine\u003c\/b\u003e\u003cbr\u003e\u003c\/i\u003e\n\u003cbr\u003e\"Wherever you choose to begin, you'll find Goyoaga's inimitable sensibility: Her recipes are always inspiring and beautifully presented.\" \n\u003cbr\u003e\n\u003cb\u003e\u003ci\u003e--Fine Cooking\u003cbr\u003e\u003c\/i\u003e\u003c\/b\u003e\n\u003cbr\u003e\"Goyoaga's latest book will tempt you to wrestle home a farmer's market haul and spend the afternoon with one of her delicately-spiced, nourishing recipes.\" \n\u003cbr\u003e\n\u003cb\u003e\u003ci\u003e--Epicurious\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"This book of 100 everyday favorites is not only extremely inspiring, it's equally doable. There are a number of recipes for every occasion. ... And we want to join Goyoaga for all of them.\" \n\u003cbr\u003e\n\u003cb\u003e\u003ci\u003e--Food52\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"This beautiful book is brimming with recipes celebrating the idea that centering life around a nourishing kitchen is something worth striving for.\" \n\u003cbr\u003e\n\u003cb\u003e--Heidi Swanson, author of Super Natural Cooking\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Aran [Goyoaga]'s storytelling, like her photography, is dreamy--this isn't a book you only cook from so much as slide into the world from.\" \n\u003cbr\u003e\n\u003cb\u003e\u003ci\u003e--MindBodyGreen\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Keep a copy in your kitchen, and I know you'll reach for it often.\" \n\u003cbr\u003e\n\u003cb\u003e--Molly Wizenberg, author of \u003ci\u003eA Homemade Life \u003c\/i\u003eand \u003ci\u003eDelancey\u003c\/i\u003e\u003cbr\u003e\u003c\/b\u003e\n\u003cbr\u003e\"The recipes make sense for everyday life, and they are wholesome without subscribing to a particular diet. Reading about and cooking Aran's food takes me to another place--one that is calm and lovely--and inspires me towards a table with friends.\" \n\u003cbr\u003e\n\u003cb\u003e--Sara Forte, \u003ci\u003eSprouted Kitchen\u003c\/i\u003e and \u003ci\u003eSprouted Kitchen Bowl + Spoon\u003c\/i\u003e\u003cbr\u003e\u003c\/b\u003e\n\u003cbr\u003e\"Filled with inspired yet down-to-earth stories and recipes, Aran's beautiful book opens up her personal world of food to make ours more delicious.\" \n\u003cbr\u003e\n\u003cb\u003e--Renee Erickson, chef of Sea Creatures restaurants and author of A Boat, a Whale \u0026amp; a Walrus\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Aran's recipes are both comforting and inventive. ... This book also reminds me to slow down, be present, and fill each day with intention.\" \n\u003cbr\u003e\n\u003cb\u003e--Ashley Rodriguez, author of \u003ci\u003eDate Night In\u003c\/i\u003e and \u003ci\u003eLet's Stay In\u003c\/i\u003e\u003cbr\u003e\u003c\/b\u003e\n\u003cbr\u003e\"Aran's book is a journey of food, nourishment, and family. ... The food is foundational and celebratory--it makes us want to cook, eat, and live authentically with the ones we love.\" \n\u003cbr\u003e\n\u003cb\u003e--Karen Mordechai, creator of Sunday Suppers and author of \u003ci\u003eSimple Fare\u003cbr\u003e\u003c\/i\u003e\u003c\/b\u003e\n\u003cbr\u003e\"[Aran] Goyoaga relies on a whole-food philosophy that shines through each recipe... These are flexible meals to impress.\" \n\u003cbr\u003e\n\u003cb\u003e\u003ci\u003e--Library Journal\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\tARAN GOYOAGA is a cookbook author, blogger, food stylist, and photographer. Aran was born and raised in the Basque Country, in northern Spain, where her maternal grandparents owned a pastry shop and her paternal grandparents live off the land. Her blog, Cannelle et Vanille, is a three-time James Beard Award finalist. Her first book, Small Plates \u0026amp; Sweet Treats, was named one of the top cookbooks of 2012 by Sara Moulton on Good Morning America and praised by the New York Times and GOOP. It was featured on Amazon's homepage as a \"Pick\" for May 2016. \n\u003cp\u003e\u003c\/p\u003eAran's Instagram is a world-renowned culinary account, lauded by \n\u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e, \n\u003ci\u003eIn Style\u003c\/i\u003e, \n\u003ci\u003eThe Kitchn\u003c\/i\u003e, and more. She has a close professional relationship with Amazon Kitchen, Amazon Go, and Amazon Echo and has also partnered with Taittinger, Le Veuve Clicquot, American Express, Kitchen Aid, and Kashi. \n\u003cp\u003e\u003c\/p\u003eShe lives in Seattle with her husband and two children.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eA beautiful celebration of gluten-free cooking and baking -- featuring 100 delicious recipes from Aran Goyoaga, the beloved creator of Cannelle et Vanille.\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eA 2020 James Beard Award Semifinalist - A New York Times Book Review Holiday Pick - Featured by \u003c\/b\u003e\n\u003ci\u003e\u003cb\u003eBon Appétit\u003c\/b\u003e\u003c\/i\u003e\n\u003cb\u003e, \u003c\/b\u003e\n\u003ci\u003e\u003cb\u003eFood \u0026amp; Wine\u003c\/b\u003e\u003c\/i\u003e\n\u003cb\u003e, \u003c\/b\u003e\n\u003ci\u003e\u003cb\u003eEpicurious\u003c\/b\u003e\u003c\/i\u003e\n\u003cb\u003e, and \u003c\/b\u003e\n\u003ci\u003e\u003cb\u003eFood52\u003c\/b\u003e\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003eFrom Aran Goyoaga, the creator of the acclaimed Cannelle et Vanille blog and Instagram, comes a stunning gluten-free cookbook that redefines what it means to cook and eat well. With 100 naturally gluten-free recipes, Aran shows how to bring joy, mindfulness, and connection into everyday meals for you and your family. \n\u003cp\u003e\u003c\/p\u003eThis beautifully photographed cookbook shows that gluten-free cooking can be simple, flavorful, and satisfying. Discover nourishing meals for every moment of the day--whether you're preparing an energizing gluten-free breakfast, a light and healthy lunch salad, or a comforting easy gluten-free dinner for the whole family. \n\u003cp\u003e\u003c\/p\u003eYou'll find crave-worthy recipes like: \n\u003cbr\u003e\n\u003col\u003e\n\u003cli\u003e\u003cb\u003eSpicy Carrot, Grapefruit, and Sunflower Juice\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eSoft-Cooked Eggs with Dukkah and Bitter Greens\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eTomato, Corn, and Bread Salad\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eBraised Chicken with Apples and Cider\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eGluten-Free Spaghetti and Meatballs\u003c\/b\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003c\/p\u003eKnown for her tender and flavorful gluten-free baking, Aran also shares her secrets for sourdough bread, caramelized onion and fennel biscuits, and apple tarte tatin--all developed to be effortlessly gluten-free, with flour substitutions provided for those who aren't. \n\u003cp\u003e\u003c\/p\u003e\n\u003ci\u003eCannelle et Vanille\u003c\/i\u003e is more than a cookbook--it's an invitation to slow down, nourish yourself, and gather those you love around the table. Aran's tips on creating a warm, welcoming space with lighting, linens, and flowers make this book a delight for both cooking and living beautifully. \n\u003cp\u003e\u003c\/p\u003eBring joy and connection back to your kitchen with \n\u003ci\u003eCannelle et Vanille: Nourishing, Gluten-Free Recipes for Every Meal and Mood.\u003c\/i\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 09\/01\/2019 pg. 91 (EAN 9781632172006, 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":"Sasquatch Books","offers":[{"title":"Default Title","offer_id":51921610539289,"sku":"SPTM-9781632172006","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/9781632172006_spiral.png?v=1769617917"}],"url":"https:\/\/westbindery.com\/collections\/over-40.oembed?page=110","provider":"West Bindery","version":"1.0","type":"link"}