{"title":"Cooking","description":null,"products":[{"product_id":"ball-complete-book-of-home-preserving-400-delicious-and-creative-recipes-for-today-hardcover","title":"Ball Complete Book of Home Preserving: 400 Delicious and Creative Recipes for Today","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eJudi Kingry\u003c\/b\u003e (Editor), \u003cb\u003eLauren Devine\u003c\/b\u003e (Editor), \u003cb\u003eSarah Page\u003c\/b\u003e (Editor)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e \u003cb\u003eFrom the experts at Ball(R), the updated bible in home canning and preserving.\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e The bestselling \u003ci\u003eBall(R) Complete Book of Home Preserving\u003c\/i\u003e continues to be updated. Changes over the past 20 years have led to new recipes, and larger sections on low sugar, fermentation, and updates on acidulation techniques. Ball(R) Home Canning Products are the gold standard in home preserving supplies, with their trademark jars on display in stores every summer from coast to coast. This companion to their products has sold almost 1.5 million copies, earning its nickname as the \"bible of home preserving.\" The book includes 400 innovative recipes for salsas, savory sauces, pickles, chutneys, relishes and, of course, jams, jellies and fruit spreads. You'll find comprehensive directions on safe canning and preserving methods plus lists of required equipment and utensils. Specific instructions for beginners and expert tips for the experienced home canner make this book a valuable addition to every kitchen library. \u003c\/p\u003e\u003cp\u003e \u003cb\u003eHIGHLIGHTS\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e More than \u003cb\u003e300 changes\u003c\/b\u003e reflecting the Ball(R) brand's commitment to \u003cb\u003econtinuous improvement based on research\u003c\/b\u003e by trusted experts. \u003c\/p\u003e\u003cp\u003e With almost \u003cb\u003e1.5 million copies in print\u003c\/b\u003e, this bible of home preserving has been further improved with updates reflecting the latest trends and best practices for canning and preserving in the industry. \u003c\/p\u003e\u003cp\u003e Includes \u003cb\u003e400 recipes\u003c\/b\u003e and comprehensive directions on safe canning and preserving developed by experts, with results that are better than ever. \u003c\/p\u003e\u003cp\u003e Detailed list of \u003cb\u003erequired equipment and utensils\u003c\/b\u003e for beginners and \u003cb\u003eexpert tips\u003c\/b\u003e for the experienced, all backed by the latest research to ensure safety and efficiency. \u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e Judi Kingry honed her skills and passion for preserving as the Marketing and Consumer Services Manager at Bernardin(R). \u003c\/p\u003e\u003cp\u003e Lauren Devine has experience as a Product Research and Test Kitchen Scientist at Ball(R) Fresh Preserving. \u003c\/p\u003e\u003cp\u003e Sarah Page brings her knowledge and expertise to this updated edition. She has experience as the Culinary Marketing Manager for Ball(R) Fresh Preserving. \u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 448\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.2 x 10.1 x 7.3 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e April 15, 2024\u003c\/div\u003e","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":49153619558554,"sku":"9780778801399","price":36.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0761\/1197\/0458\/files\/OSWpKGEydX9780778801399.webp?v=1788200200"},{"product_id":"a-cooks-tour-global-adventures-in-extreme-cuisines-paperback","title":"A Cook's Tour: Global Adventures in Extreme Cuisines","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eAnthony Bourdain\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eFrom the star of \u003ci\u003eNo Reservations\u003c\/i\u003e, Anthony Bourdain's \u003ci\u003eNew York Times-\u003c\/i\u003ebestselling chronicle of travelling the world in search the globe's greatest culinary adventures\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003e\"\u003c\/b\u003e\u003cb\u003eBourdain shows himself to be one of the country's best food writers. His opinions are as strong as his language, and his tastes as infectious as his joy.\" -Sam Sifton, \u003ci\u003eNew York Times Book Review\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003eThe only thing \"gonzo gastronome\" and internationally bestselling author Anthony Bourdain loves as much as cooking is traveling. Inspired by the question, \"What would be the perfect meal?,\" Tony sets out on a quest for his culinary holy grail and, in the process, turns the notion of \"perfection\" inside out. From California to Cambodia, \u003ci\u003eA Cooks' Tour\u003c\/i\u003e chronicles the unpredictable adventures of America's boldest and bravest chef.\u003c\/p\u003e\u003cp\u003eFans of Bourdain will find much to love in revisiting this classic culinary and travel memoir.\u003c\/p\u003e\u003ch3\u003eFront Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eThe only thing gonzo gastronome and internationally bestselling author Anthony Bourdain loves as much as cooking is traveling. Inspired by the question, What would be the perfect meal?, Tony sets out on a quest for his culinary holy grail, and in the process turns the notion of perfection inside out. From California to Cambodia, \u003cem\u003eA Cooks' Tour\u003c\/em\u003e chronicles the unpredictable adventures of America's boldest and bravest chef.\u003c\/p\u003e--\u003cem\u003eDallas Morning News\u003c\/em\u003e\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eThe only thing \"gonzo gastronome\" and internationally bestselling author Anthony Bourdain loves as much as cooking is traveling. Inspired by the question, \"What would be the perfect meal?,\" Tony sets out on a quest for his culinary holy grail, and in the process turns the notion of \"perfection\" inside out. From California to Cambodia, \u003cem\u003eA Cooks' Tour\u003c\/em\u003e chronicles the unpredictable adventures of America's boldest and bravest chef.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 288\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.8 x 7.9 x 5.2 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e November 05, 2002\u003c\/div\u003e","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":49166762606746,"sku":"9780060012786","price":24.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0761\/1197\/0458\/files\/7xG-9Y7nDo9780060012786.webp?v=1788382852"},{"product_id":"kitchen-confidential-adventures-in-the-culinary-underbelly-paperback","title":"Kitchen Confidential: Adventures in the Culinary Underbelly","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eAnthony Bourdain\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eAn updated and revised edition of Anthony Bourdain's mega-bestselling \u003cem\u003eKitchen Confidential, \u003c\/em\u003ewith new material from the original edition\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eAlmost two decades ago, the\u003cem\u003e New Yorker\u003c\/em\u003e published a now infamous article, \"Don't Eat before You Read This,\" by then little-known chef Anthony Bourdain. Bourdain spared no one's appetite as he revealed what happens behind the kitchen door. The article was a sensation, and the book it spawned, the now classic \u003cem\u003eKitchen Confidential\u003c\/em\u003e, became an even bigger sensation, a megabestseller with over one million copies in print. Frankly confessional, addictively acerbic, and utterly unsparing, Bourdain pulls no punches in this memoir of his years in the restaurant business.\u003c\/p\u003e\u003cp\u003eFans will love to return to this deliciously funny, delectably shocking banquet of wild-but-true tales of life in the culinary trade from Chef Anthony Bourdain, laying out his more than a quarter-century of drugs, sex, and haute cuisine--this time with never-before-published material.\u003c\/p\u003e\u003ch3\u003eFront Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eA deliciously funny, delectably shocking banquet of wild-but-true tales of life in the culinary trade from Chef Anthony Bourdain, laying out his more than a quarter-century of drugs, sex, and haute cuisine--now with all-new, never-before-published material\u003c\/p\u003e--Denver Post\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eA deliciously funny, delectably shocking banquet of wild-but-true tales of life in the culinary trade from Chef Anthony Bourdain, laying out his more than a quarter-century of drugs, sex, and haute cuisine--now with all-new, never-before-published material\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 352\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.2 x 7.9 x 5.2 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e January 01, 2007\u003c\/div\u003e","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":49166762836122,"sku":"9780060899226","price":25.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0761\/1197\/0458\/files\/qcL5tWO2Rw9780060899226.webp?v=1788382855"},{"product_id":"obsessed-with-the-best-100-methodically-perfected-recipes-based-on-20-head-to-head-tests-hardcover","title":"Obsessed with the Best: 100+ Methodically Perfected Recipes Based on 20+ Head-To-Head Tests","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eElla Quittner\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eNamed a Best Cookbook of 2026 by \u003ci\u003eBon Appétit \u003c\/i\u003eand \u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eAs featured in the \u003ci\u003eNew York Times\u003c\/i\u003e, \u003ci\u003eNew York Magazine\u003c\/i\u003e, \u003ci\u003eBon Appetit\u003c\/i\u003e, \u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e, \u003ci\u003eCN Traveler\u003c\/i\u003e, \u003ci\u003eGourmet\u003c\/i\u003e, \u003ci\u003eThe Today Show\u003c\/i\u003e, \u003ci\u003eLitHub\u003c\/i\u003e, and more.\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eA charmingly obsessive, thoroughly tested exploration of the best ways to cook and bake your favorite foods\u003c\/b\u003e.\u003c\/p\u003e\u003cp\u003eSome might think the \"best\" roast chicken means \"most efficient without sacrificing juicy meat,\" while others might think \"best\" is the one that you won't be able to stop thinking about for years, no matter how long it takes in a sous vide bag. When writer Ella Quittner (creator of Food52's \"Absolute Best Tests\") is cooking or baking something, she cannot rest until she's tested every method she can to arrive at the best result. Even if that means traveling to Tokyo to learn the trick to extra juicy tsukune for her tender meatballs or spending time in the Alabama Black Belt gathering intel from the pros for her flakiest biscuits.\u003c\/p\u003e\u003cp\u003eIn \u003ci\u003eObsessed with the Best, \u003c\/i\u003eElla walks you through the results of 24 head-to-head tests of cooking methods to help you find the perfect choice for your palate. From these building blocks, Ella shares more than 100 recipes, grounding you in minimalist techniques that maximize flavor, and sharing creative options as jumping off points for your own favorite flavors. Recipes include: \u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eUnder-Pressure Flaky Biscuits, Fluffy No-Special-Equipment Buttermilk Pancakes, and a failproof Caramelized Shallot Soft Scrambled Eggs with Comté\u003c\/li\u003e\n\u003cli\u003eCrispy Smashed Potatoes with Insurance Cheese, Rigatoni with Vodka \"All'Amatriciana,\" and more than a dozen optimized veggies, like Braised Tomato-Butter Cabbage.\u003c\/li\u003e\n\u003cli\u003eEntrées like Triple-Secret Tender Meatballs, One-Hour Roast Chicken, Opulent Slow-Roasted Chicken, and Lemon-Butter Cold-Poached Shrimp\u003c\/li\u003e\n\u003cli\u003eSweets like Overachiever Extra Brown Butter Bakery-Worthy Chocolate Chunk Cookies, Soft \u0026amp; Tender Yellow Cake, and Actually Manageable French-ish Buttercream\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003ePunctuated with reported essays on people, places, or things obsessed with \"the best\"--be it a bacon evangelist from Iowa who flies annually all the way to Kofu, Japan, to throw a \"Porktober Fest\" in the middle of a seasonal celebration of a feudal lord, or an international spin through different pasta-making methods from Osaka to Tuscany--\u003ci\u003eObsessed with the Best \u003c\/i\u003eis precise, informative, personal, and fun in equal measure.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 384\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.1 x 10 x 8.1 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e February 24, 2026\u003c\/div\u003e","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":49166763294874,"sku":"9780063357686","price":47.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0761\/1197\/0458\/files\/NGcmOta-EM9780063357686.webp?v=1788382856"},{"product_id":"six-seasons-a-new-way-with-vegetables-hardcover","title":"Six Seasons: A New Way with Vegetables","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eJoshua McFadden\u003c\/b\u003e (Author), \u003cb\u003eMartha Holmberg\u003c\/b\u003e (With)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eWinner, James Beard Award for Best Book in Vegetable-Focused Cooking \u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e Named a Best Cookbook of the Year by the \u003ci\u003eWall Street Journal\u003c\/i\u003e, \u003ci\u003eThe Atlantic\u003c\/i\u003e, \u003ci\u003eBon Appétit\u003c\/i\u003e, \u003ci\u003eFood Network Magazine\u003c\/i\u003e, \u003ci\u003e Every Day with Rachael Ray\u003c\/i\u003e, \u003ci\u003eUSA Today\u003c\/i\u003e, \u003ci\u003eSeattle Times\u003c\/i\u003e, \u003ci\u003eMilwaukee Journal-Sentinel\u003c\/i\u003e, \u003ci\u003eLibrary Journal\u003c\/i\u003e, Eater, and more \u003cbr\u003e \u003cb\u003eFeatured in \u003ci\u003eThe Strategist \u003c\/i\u003e's Nonobvious Wedding Gift Guide\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003e\"Of the many vegetable-focused cookbooks on the market, few espouse the dual goals of starting from square one and of deploying minimal ingredients for maximum enjoyment. Joshua McFadden's guide excels at both. These are recipes that every last relative around your holiday table would use because they're umami-rich and can be made on a weeknight.\" \u003cbr\u003e --\u003ci\u003eUSA Today\u003c\/i\u003e, 8 Cookbooks for People Who Don't Know How to Cook\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003e\"If you're finding pantry cooking to mean too many uninspired pots of beans, might I suggest Six Seasons? [It] both highlights a perfectly ripe plant . . . and shows you how to transform slightly less peak-season produce (yes, the cabbage lurking in the back of your fridge right now counts) with heat, spice, acid, and fat.\" \u003cbr\u003e --Epicurious \u003c\/b\u003e\u003cp\u003e\u003c\/p\u003e \"Never before have I seen so many fascinating, delicious, easy recipes in one book. . . . [\u003ci\u003eSix Seasons\u003c\/i\u003e is] about as close to a perfect cookbook as I have seen . . . a book beginner and seasoned cooks alike will reach for repeatedly.\" \u003cbr\u003e\u003cb\u003e\u003ci\u003e--Lucky Peach\u003c\/i\u003e\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e Joshua McFadden, chef and owner of renowned trattoria Ava Gene's in Portland, Oregon, is a vegetable whisperer. After years racking up culinary cred at New York City restaurants like Lupa, Momofuku, and Blue Hill, he managed the trailblazing Four Season Farm in coastal Maine, where he developed an appreciation for every part of the plant and learned to coax the best from vegetables at each stage of their lives. \u003cp\u003e\u003c\/p\u003e In \u003ci\u003eSix Seasons\u003c\/i\u003e, his first book, McFadden channels both farmer and chef, highlighting the evolving attributes of vegetables throughout their growing seasons--an arc from spring to early summer to midsummer to the bursting harvest of late summer, then ebbing into autumn and, finally, the earthy, mellow sweetness of winter. Each chapter begins with recipes featuring raw vegetables at the start of their season. As weeks progress, McFadden turns up the heat--grilling and steaming, then moving on to sautés, pan roasts, braises, and stews. His ingenuity is on display in 225 revelatory recipes that celebrate flavor at its peak.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eJoshua McFadden is a bringing fresh energy to Berney Farm, a historic fifty-acre gem in Springdale, Oregon. Here, he's building a unique agricultural complex where farming, food, and design come together in creative collaborations. When he's not working the land, Joshua is a sought-after consultant in the food world--helping to craft packaged and prepared foods, launch brands from the ground up, and rethink what fast-casual and fast food can be. Joshua's first book, \u003ci\u003eSix Seasons: A New Way with Vegetables\u003c\/i\u003e, co-written with Martha Holmberg, earned him a James Beard Award in 2018. His second, \u003ci\u003eGrains for Every Season: Rethinking Our Way with Grains\u003c\/i\u003e, was a James Beard Award finalist in 2021. Follow him on Instagram at @jj__mc. \u003cbr\u003e\u003cb\u003eMartha Holmberg \u003c\/b\u003eis a food writer who has authored or co-authored nine cookbooks. \u003ci\u003eModern Sauces\u003c\/i\u003e was a James Beard Award finalist. \u003ci\u003eSix Seasons: A New Way with Vegetables, \u003c\/i\u003e written with chef Joshua McFadden, won the James Beard Award, and \u003ci\u003eGrains for Every Season, \u003c\/i\u003e also with McFadden, was a James Beard Award finalist. Holmberg was the editor in chief of \u003ci\u003eFine Cooking \u003c\/i\u003emagazine for a decade, the food editor of \u003ci\u003eThe Oregonian \u003c\/i\u003enewspaper in Portland, Oregon, and the founder of \u003ci\u003eMIX\u003c\/i\u003e magazine. She studied cooking at La Varenne in Paris, where she worked for several years as a private chef. Holmberg lives in Spokane, Washington. Follow her on Instagram @marthaholmberg.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 384\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.6 x 10.4 x 7.9 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e May 02, 2017\u003c\/div\u003e","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":49166763360410,"sku":"9781579656317","price":47.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0761\/1197\/0458\/files\/nwQu5YzgGx9781579656317.webp?v=1788382857"},{"product_id":"magnolia-table-a-collection-of-recipes-for-gathering-hardcover","title":"Magnolia Table: A Collection of Recipes for Gathering","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eJoanna Gaines\u003c\/b\u003e (Author), \u003cb\u003eMarah Stets\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e#1 New York Times Bestseller\u003c\/p\u003e\u003cp\u003eMagnolia Table is infused with Joanna Gaines' warmth and passion for all things family, prepared and served straight from the heart of her home, with recipes inspired by dozens of Gaines family favorites and classic comfort food selections from the couple's new Waco restaurant, Magnolia Table.\u003c\/p\u003e\u003cp\u003eJo believes there's no better way to celebrate family and friendship than through the art of togetherness, celebrating tradition, and sharing a great meal. Magnolia Table includes 125 classic family recipes--from breakfast, lunch, and dinner to small plates, snacks, and desserts--presenting a modern selection of American classics and personal family favorites. Complemented by her love for her garden, these dishes also incorporate homegrown, seasonal produce at the peak of its flavor. Inside Magnolia Table, you'll find from-scratch recipes the whole family will enjoy, such as: \u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eChicken Pot Pie\u003c\/li\u003e\n\u003cli\u003eChocolate Chip Cookies\u003c\/li\u003e\n\u003cli\u003eAsparagus and Fontina Quiche\u003c\/li\u003e\n\u003cli\u003eBrussels Sprouts with Crispy Bacon, Toasted Pecans, and Balsamic Reduction\u003c\/li\u003e\n\u003cli\u003ePeach Caprese\u003c\/li\u003e\n\u003cli\u003eOvernight French Toast\u003c\/li\u003e\n\u003cli\u003eWhite Cheddar Bisque\u003c\/li\u003e\n\u003cli\u003eFried Chicken with Sticky Poppy Seed Jam\u003c\/li\u003e\n\u003cli\u003eLemon Pie\u003c\/li\u003e\n\u003cli\u003eMac and Cheese\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eFull of personal stories and beautiful photos, Magnolia Table is an invitation to share a seat at the table with Joanna Gaines and her family.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 336\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.2 x 10 x 8.3 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e April 24, 2018\u003c\/div\u003e","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":49166763393178,"sku":"9780062820150","price":47.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0761\/1197\/0458\/files\/jH-VC30rVt9780062820150.webp?v=1788382857"},{"product_id":"will-this-make-you-happy-stories-recipes-from-a-year-of-baking-hardcover","title":"Will This Make You Happy: Stories \u0026 Recipes from a Year of Baking","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eTanya Bush\u003c\/b\u003e (Author), \u003cb\u003eForsyth Harmon\u003c\/b\u003e (Artist)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eFor fans of Nora Ephron and Nigel Slater, this hybrid memoir and cookbook brings together over fifty inventive baking recipes with a lyrical coming-of-age story about desire and dessert. Perfect for home cooks, lovers of literature, and anyone who finds comfort in the kitchen.\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eAs featured in \u003c\/b\u003e\u003ci\u003e\u003cb\u003eThe New York Times\u003c\/b\u003e\u003c\/i\u003e\u003cb\u003e, \u003c\/b\u003e\u003ci\u003e\u003cb\u003eThe New Yorker, \u003c\/b\u003e\u003c\/i\u003e\u003cb\u003e\u003c\/b\u003e\u003ci\u003e\u003cb\u003ePublishers Weekly\u003c\/b\u003e\u003c\/i\u003e\u003cb\u003e, \u003c\/b\u003e\u003ci\u003e\u003cb\u003eCherry Bombe\u003c\/b\u003e\u003c\/i\u003e\u003cb\u003e, \u003c\/b\u003e\u003ci\u003e\u003cb\u003eCultured Mag\u003c\/b\u003e\u003c\/i\u003e\u003cb\u003e, and more. Named a Best Cookbook of Winter 2026 by \u003c\/b\u003e\u003ci\u003e\u003cb\u003eBon Appétit\u003c\/b\u003e\u003c\/i\u003e\u003cb\u003e, \u003c\/b\u003e\u003ci\u003e\u003cb\u003eFood \u0026amp; Wine\u003c\/b\u003e\u003c\/i\u003e\u003cb\u003e, and \u003c\/b\u003e\u003ci\u003e\u003cb\u003eEpicurious\u003c\/b\u003e\u003c\/i\u003e\u003cb\u003e.\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003e\"Beautiful--smart, funny and effortlessly lyrical.\" --Ruby Tandoh, bestselling author of \u003c\/b\u003e\u003ci\u003e\u003cb\u003eCook As You Are\u003c\/b\u003e\u003c\/i\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003e\"This is an entirely different kind of cookbook, one that makes you want to curl up and read cover to cover. I loved it.\"--Sohla El-Waylly, James Beard Award winner and author of the bestselling cookbook \u003c\/b\u003e\u003ci\u003e\u003cb\u003eStart Here\u003c\/b\u003e\u003c\/i\u003eTanya Bush is adrift in the uncertainty of her early twenties--unemployed, uninspired, and stuck in a long-term relationship that's lost its spark. One day, just to do something, she decides to bake a cake. It's gooey in the center, woefully underbaked, an absolute disaster--but it also reminds her of the pleasures of baking: sugar crystals under her fingernails, flour in her hair, and the hard-earned satisfaction of following the steps of a recipe to the end. \u003cp\u003e\u003c\/p\u003e Over the course of a year, Tanya embarks on a journey that carries her from her tiny apartment to the sunlit kitchens of an Italian \u003ci\u003eagriturismo\u003c\/i\u003e to the basement of a bustling Brooklyn bakery, where she rediscovers her appetite for pleasure, indulgence, and meaningful work. \u003cp\u003e\u003c\/p\u003e A culinary memoir and love story, interwoven with over fifty innovative and approachable baking recipes, \u003ci\u003eWill This Make You Happy \u003c\/i\u003eis for readers and bakers looking for something messier, more experimental, and honest than the typical aspirational cookbook.COMPELLING NARRATIVE: From the co-founder of the James Beard-nominated literary magazine \u003ci\u003eCake Zine\u003c\/i\u003e, pastry chef at Little Egg, and contributing writer for the \u003ci\u003eNew York Times T Magazine\u003c\/i\u003e, this part propulsive and witty coming-of-age story, part baking book is as satisfying to read as it is to cook from. It's meant to be devoured curled up on the couch or with the mixer whirring in the kitchen. \u003cp\u003e\u003c\/p\u003e FLEXIBLE RECIPES: The recipes in the book are designed to be mixed, matched, and adapted to the season. Whether you're a new baker or an improvisational one, \u003ci\u003eWill This Make You Happy \u003c\/i\u003eencourages play and experimentation. Featuring recipes for \u003cb\u003eNeapolitan Pavlova\u003c\/b\u003e, \u003cb\u003eHojicha Tiramisu\u003c\/b\u003e, \u003cb\u003eBlueberry Jam Corn Muffins\u003c\/b\u003e, \u003cb\u003eDark Chocolate and Toasted Coconut Birthday Cake\u003c\/b\u003e, \u003cb\u003eCardamom Crullers\u003c\/b\u003e, and more. \u003cp\u003e\u003c\/p\u003e A BEAUTIFUL GIFT: With lush full-color illustrations by Forsyth Harmon and striking photographs, this book lives equally well on the kitchen counter, nightstand, or coffee table.Perfect for: \u003cul\u003e\n\u003cli\u003e Fans of food-themed books and memoirs \u003c\/li\u003e\n\u003cli\u003e Dessert lovers \u003c\/li\u003e\n\u003cli\u003e First-time bakers and seasoned bakers \u003c\/li\u003e\n\u003cli\u003e Readers of contemporary literature and personal narrative \u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eTanya Bush is a Brooklyn-based writer and baker. She is the co-founder of \u003ci\u003eCake Zine\u003c\/i\u003e, the pastry chef for Tables of Contents and the Brooklyn-based restaurant Little Egg, where her cruller was named \u003ci\u003eNY Mag\u003c\/i\u003e's Best Pastry. She is the founder of the popular Instagram account @will.this.make.me.happy and is a contributing writer to \u003ci\u003eT: \u003c\/i\u003e\u003ci\u003eThe New York Times Style Magazine\u003c\/i\u003e. She has an MFA in creative writing from Hunter College. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e Forsyth Harmon is the author and illustrator of \u003ci\u003eJustine\u003c\/i\u003e. She is also the illustrator of \u003ci\u003eSweet Nothings\u003c\/i\u003e by Sarah Perry, the national bestseller \u003ci\u003eGirlhood\u003c\/i\u003e by Melissa Febos, and \u003ci\u003eThe Art of the Affair\u003c\/i\u003e by Catherine Lacey.\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 344\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.3 x 9.1 x 6.1 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e March 03, 2026\u003c\/div\u003e","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":49166763524250,"sku":"9781797227214","price":36.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0761\/1197\/0458\/files\/9-6ECK8kAG9781797227214.webp?v=1788382857"},{"product_id":"bread-baking-for-beginners-the-essential-guide-to-baking-kneaded-breads-no-knead-breads-and-enriched-breads-paperback","title":"Bread Baking for Beginners: The Essential Guide to Baking Kneaded Breads, No-Knead Breads, and Enriched Breads","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eBonnie Ohara\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eThe guidance you need to go from absolute beginner to artisanal bread baker \u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eDiscover how anyone can combine flour, yeast, water, and salt to create hot and delicious bread in the comfort of your own kitchen. Filled with straightforward guidance, \u003ci\u003eBread Baking for Beginners\u003c\/i\u003e is the ideal bread cookbook for new bakers. Complete with step-by-step photographs and instructions, this beautiful bread baking guide offers a tasty collection of recipes for kneaded, no-knead, and enriched breads that you'll love. In addition to important info on everything from prep and proof times to key terminology and kitchen essentials, you'll also get must-have tips for troubleshooting bread baking issues.\u003c\/p\u003e \u003cul\u003e \u003cli\u003e\n\u003cb\u003eKNEAD TO KNOW: \u003c\/b\u003e Discover the science behind the bread baking process, popular techniques, and the tools needed to bake fluffy, flavorful loaves so you can bake bread for everyone at your table.\u003c\/li\u003e \u003cli\u003e\n\u003cb\u003eSTEPPING SCONES: \u003c\/b\u003e Level up your bread baking skills with recipes that progress from a beginner's, easy-to-master recipe into dozens of intermediate and advanced sweet and savory breads.\u003c\/li\u003e \u003cli\u003e\n\u003cb\u003eFROM 'D'OH!' TO DOUGH: \u003c\/b\u003e Troubleshoot bread baking issues with FAQs that address everything from burnt brioche to deflated baguettes.\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003eThis bread cookbook will help you master the craft of bread making so you can share homemade loaves with the whole family.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eBONNIE OHARA\u003c\/b\u003e is a self-taught sourdough bread baker who has been perfecting her craft since 2010. With a background in literature and art, she comes to baking with a visual style and runs her company with a heart for storytelling. When she's not baking sourdoughs for Alchemy Bread in her 1920s bungalow, you can find her bicycling the trails with her three children, picking up veggies and fruit at the farmers market, or checking out cookbooks and picture books at the library.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 176\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.6 x 9.1 x 7.4 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 23, 2018\u003c\/div\u003e","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":49166763589786,"sku":"9781641521192","price":26.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0761\/1197\/0458\/files\/vgxGkFZh0e9781641521192.webp?v=1788382857"},{"product_id":"good-things-recipes-and-rituals-to-share-with-people-you-love-a-cookbook-hardcover","title":"Good Things: Recipes and Rituals to Share with People You Love: A Cookbook","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eSamin Nosrat\u003c\/b\u003e (Author), \u003cb\u003eAya Brackett\u003c\/b\u003e (Photographer)\u003c\/p\u003e\u003cp\u003e\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 \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\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 \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.\" \u003cp\u003e\u003c\/p\u003e\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). \u003cp\u003e\u003c\/p\u003e\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.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eSamin Nosrat\u003c\/b\u003e is a cook, teacher, and author of the James Beard Award-winning #1 \u003ci\u003eNew York Times\u003c\/i\u003e bestseller \u003ci\u003eSalt, Fat, Acid, Heat.\u003c\/i\u003e She was named one of \u003ci\u003eTime\u003c\/i\u003e's 100 Most Influential People in the World and Chef of the Year by \u003ci\u003eEater\u003c\/i\u003e. She is the co-host of the \u003ci\u003eHome Cooking\u003c\/i\u003e podcast, a former Eat columnist at \u003ci\u003eThe New York Times Magazine\u003c\/i\u003e, and the host of the Netflix original documentary series based on her book \u003ci\u003eSalt, Fat, Acid, Heat\u003c\/i\u003e. She lives in Oakland, California.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 464\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.65 x 9.34 x 7.66 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e September 16, 2025\u003c\/div\u003e","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":49166764114074,"sku":"9781984857781","price":52.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0761\/1197\/0458\/files\/QN6RLHP7C_9781984857781.webp?v=1788382860"},{"product_id":"the-butter-book-hardcover","title":"The Butter Book","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eAnna Stockwell\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eA delightful celebration of butter in all its golden glory--history, how-tos, and irresistible recipes for anyone who believes everything is better with butter.\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003e\"This new book about the joys of butter will make your heart melt.\"--\u003c\/b\u003e\u003ci\u003e\u003cb\u003eVogue\u003c\/b\u003e\u003c\/i\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003e\"It is shaped like a stick of butter. It is about butter. It will make you feel stupid for not having thought harder about butter before now, which is the correct emotional response.\"--Sohla El-Waylly, author of \u003c\/b\u003e\u003ci\u003e\u003cb\u003eStart Here\u003c\/b\u003e\u003c\/i\u003e\u003c\/p\u003e\u003cp\u003eButter is a perfect ingredient. In both cooking and baking, it can be foundational or a finishing touch. It's a flavor powerhouse, a sauce emulsifier, a taste enhancer, and above all else, a bringer of joy. In this charming kitchen companion, you'll discover: \u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eButter's curious history\u003c\/li\u003e\n\u003cli\u003eTips for buying butter, fun ways to serve it, and its ability to transform the most humble foods--a pot of rice, a day-old muffin--into something revelatory\u003c\/li\u003e\n\u003cli\u003eHow to make butter at home, then whip, clarify, or compound it to elevate your everyday cooking\u003c\/li\u003e\n\u003cli\u003eTen recipes that showcase butter's multitudes, from Butter-Basted Scallops with Beurre Blanc to Butterscotch Pudding, each one teaching easy yet essential techniques, including browning and emulsifying\u003c\/li\u003e\n\u003cli\u003eCollectible butter accessories\u003c\/li\u003e\n\u003cli\u003eAnd more!\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cbr\u003eDive headfirst into this deliciously creamy, dreamy world to get the most out of your dairy drawer. \u003ci\u003eThe Butter Book\u003c\/i\u003e is a true celebration of this essential ingredient, cleverly designed and just right for home cooks, gourmands, and homesteaders alike.\u003c\/p\u003e\u003cp\u003eTHE BUTTER MOMENT: From butter mountains at restaurants and butter boards on TikTok to #stickofbutter outfits and butter-yellow everything in fashion and home décor, butter is at the melting point of popularity. Filled with trivia and packaged to look like an actual stick of butter, \u003ci\u003eThe Butter Book\u003c\/i\u003e is a must-have for butter enthusiasts. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eDELICIOUS BUTTERY RECIPES: Learn how to make your own or work with store-bought butter to create compound butters that enhance everyday dishes, with flavors like Seaweed, Hot Honey, and Raspberry-Thyme. Follow step-by-step instructions to create a dazzling butter board or butter sculptures for easy entertaining. Sample ten recipes that showcase butter, including Butter Roast Chicken, Grown-Up Buttered Pasta, and Cultured Butter Oat Shortbread. This kitchen handbook is full of inspiration that will make you double down on your love of butter. \u003cp\u003e\u003c\/p\u003eIRRESISTIBLE PACKAGE PERFECT FOR GIFTING: With a vellum case reminiscent of a butter wrapper, this slim volume features creamy yellow pages, blue text, and twenty full-color photographs, making it extra-covetable and sure to delight dairy lovers. Slip it in a Christmas stocking or pair it with a wooden board or butter bell for a thoughtful and affordable birthday, housewarming, or hostess gift.Perfect for: \u003cul\u003e\n\u003cli\u003e Home cooks of all levels \u003c\/li\u003e\n\u003cli\u003e Butter lovers \u003c\/li\u003e\n\u003cli\u003e People who collect epicurean goodies like fancy olives, tinned fish, and gourmet kettle-cooked chips \u003c\/li\u003e\n\u003cli\u003e Homesteaders and anyone who enjoys kitchen projects like sourdough baking, pickling, or jam-making \u003c\/li\u003e\n\u003cli\u003e Shoppers looking for a holiday, birthday, or anytime gift for the cook or butter devotees in their lives \u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eAnna Stockwell \u003c\/b\u003eis a New York-based recipe developer, food stylist, writer, and editor whose work has appeared in \u003ci\u003eEpicurious\u003c\/i\u003e and \u003ci\u003eBon Appétit\u003c\/i\u003e. She is the author of the cookbook \u003ci\u003eFor the Table\u003c\/i\u003e and the Substack \u003ci\u003eAt Home in Hurley\u003c\/i\u003e.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 112\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.54 x 8.74 x 5.37 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e March 17, 2026\u003c\/div\u003e","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":49166764146842,"sku":"9781797238272","price":26.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0761\/1197\/0458\/files\/W5fyEqKZLY9781797238272.webp?v=1788382860"},{"product_id":"the-flavor-bible-the-essential-guide-to-culinary-creativity-based-on-the-wisdom-of-americas-most-imaginative-chefs-hardcover","title":"The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eAndrew Dornenburg\u003c\/b\u003e (Author), \u003cb\u003eKaren Page\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eWidely hailed as one of the most influential cookbooks of all time, this is the timeless, classic guide to culinary creativity and flavor exploration, based on the wisdom of the world's most innovative chefs \u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e Eight years in the making, \u003ci\u003eThe Flavor Bible\u003c\/i\u003e is a landmark book that has inspired the greatest creations of innovative cooks and chefs by serving as an indispensable guide to creativity and flavor affinities in today's kitchen. \u003cp\u003e\u003c\/p\u003e Cuisine is undergoing a startling historic transformation: With the advent of the global availability of ingredients, dishes are no longer based on geography but on flavor. This radical shift calls for a new approach to cooking--as well as a new genre of \"cookbook\" that serves not to document classic dishes via recipes, but to inspire the creation of new ones based on imaginative and harmonious flavor combinations. \u003cp\u003e\u003c\/p\u003e\u003ci\u003eThe Flavor Bible\u003c\/i\u003e is your guide to hundreds of ingredients along with the herbs, spices, and other seasonings that will allow you to coax the greatest possible flavor and pleasure from them. This astonishing reference distills the combined experience of dozens of America's most innovative culinarians, representing such celebrated and transformative restaurants as A Voce, Blue Hill, Café Atlántico, Chanterelle, Citronelle, Gramercy Tavern, the Herbfarm, Jardinière, Jean Georges, Le Bernardin, the Modern, and the Trellis. You'll learn to: \u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eExplore the roles played by the four basic tastes\u003c\/b\u003e--salty, sour, bitter, and sweet--and how to bring them into harmony; \u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eWork more intuitively and effectively with ingredients\u003c\/b\u003e by discovering which flavors have the strongest affinities for one another; \u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eBrighten flavors through the use of acids\u003c\/b\u003e--from vinegars to citrus juices to herbs and spices such as Makrut lime and sumac; \u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eDeepen or intensify flavors \u003c\/b\u003ethrough layering specific ingredients and techniques; \u003c\/li\u003e\n\u003cli\u003e and \u003cb\u003ebalance the physical, emotional, mental, and spiritual aspects of cooking\u003c\/b\u003e and serving an extraordinary meal. \u003c\/li\u003e\n\u003c\/ul\u003e Seasoned with tips, anecdotes, and signature dishes from the country's most respected chefs and pastry chefs, \u003ci\u003eThe Flavor Bible\u003c\/i\u003e is an essential book for every kitchen library. \u003cp\u003e\u003c\/p\u003e For more inspiration in the kitchen, look for \u003ci\u003eThe Vegetarian Flavor Bible \u003c\/i\u003eand\u003ci\u003e Kitchen Creativity\u003c\/i\u003e.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eKaren Page\u003c\/b\u003e is a two-time James Beard Award-winning author whose books include \u003ci\u003eThe Flavor Bible\u003c\/i\u003e, which was named one of the year's best cookbooks on both \u003ci\u003eToday\u003c\/i\u003e and \u003ci\u003eGood Morning America\u003c\/i\u003e, one of the 100 best cookbooks of the last twenty-five years by \u003ci\u003eCooking Light\u003c\/i\u003e, and one of the ten best cookbooks in the world of the past century by \u003ci\u003eForbes\u003c\/i\u003e. The former \u003ci\u003eWashington Post\u003c\/i\u003e wine columnist is also the author of \u003ci\u003eWhat to Drink with What You Eat\u003c\/i\u003e, which was named the IACP Cookbook of the Year and Georges Duboeuf Wine Book of the Year. She lives with her husband, author and photographer Andrew Dornenburg, in New York City. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003eAndrew Dornenburg\u003c\/b\u003e studied with the legendary Madeleine Kamman at the School for American Chefs and has cooked professionally in top restaurants in New York City. Their website is www.becomingachef.com.\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 392\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.7 x 10.1 x 7.8 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e September 01, 2008\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eAward:\u003c\/strong\u003e James Beard Foundation Book Awards (2009)\u003c\/div\u003e","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":49166764310682,"sku":"9780316118408","price":52.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0761\/1197\/0458\/files\/KSwgfe4XPt9780316118408.webp?v=1788382861"},{"product_id":"magnolia-table-volume-2-a-collection-of-recipes-for-gathering-hardcover","title":"Magnolia Table, Volume 2: A Collection of Recipes for Gathering","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eJoanna Gaines\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eFrom breakfast to dinner, plus breads, soups, and sides, Joanna Gaines' \u003ci\u003eMagnolia Table, Volume 2 EPB\u003c\/i\u003e gives readers abundant reasons to gather together--an instant #1 \u003ci\u003eNew York Times\u003c\/i\u003e bestseller!\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003eFollowing the launch of her #1 \u003ci\u003eNew York Times\u003c\/i\u003e bestselling cookbook, \u003ci\u003eMagnolia Table\u003c\/i\u003e, and seeing her family's own sacred dishes being served at other families' tables across the country, Joanna Gaines gained a deeper commitment to the value of food being shared. This insight inspired Joanna to get back in the kitchen and start from scratch, pushing herself beyond her comfort zone to develop new, family-friendly recipes for her family, and yours, to gather around. \u003c\/p\u003e\u003cp\u003e\u003ci\u003eMagnolia Table, Volume 2 EPB\u003c\/i\u003e is filled with 145 new, easy-to-follow recipes from her own home that she shares with husband Chip and their five kids, and from the couple's restaurant, Magnolia Table; Silos Baking Co; and new coffee shop, Magnolia Press. The book is beautifully photographed and filled with dishes you'll want to bring into your own home, including: \u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eMushroom-Gruyère Quiche\u003c\/li\u003e\n\u003cli\u003ePumpkin Cream Cheese Bread\u003c\/li\u003e\n\u003cli\u003eGrilled Bruschetta Chicken\u003c\/li\u003e\n\u003cli\u003eZucchini-Squash Strata\u003c\/li\u003e\n\u003cli\u003eChicken-Pecan-Asparagus Casserole\u003c\/li\u003e\n\u003cli\u003eStuffed Pork Loin\u003c\/li\u003e\n\u003cli\u003eLemon-Lavender Tart\u003c\/li\u003e\n\u003cli\u003eMagnolia Press Chocolate Cake\u003c\/li\u003e\n\u003c\/ul\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 352\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.3 x 10.1 x 8.1 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e April 07, 2020\u003c\/div\u003e","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":49166764474522,"sku":"9780062820181","price":47.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0761\/1197\/0458\/files\/192a7CzQuE9780062820181.webp?v=1788382862"},{"product_id":"eating-at-home-the-nourishing-practice-of-everyday-cooking-a-cookbook-hardcover","title":"Eating at Home: The Nourishing Practice of Everyday Cooking [A Cookbook]","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eTrinity Mouzon Wofford\u003c\/b\u003e (Author), \u003cb\u003eRebecca Firkser\u003c\/b\u003e (With)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eDiscover how to create memorable meals using affordable, good-for-you ingredients with 85 delectable recipes that celebrate the comfort of eating at home, from the founder of the bestselling superfood brand Golde.\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003e\"A powerful invitation to return to ourselves through the act of everyday cooking. Trinity reminds us that nourishment is not only about what's on the plate but also how we arrive there through small, intentional rituals, honest ingredients, and the gentle cadence of real life.\"--Aran Goyoaga, James Beard-nominated creator of Cannelle et Vanille and author of \u003ci\u003eThe Art of Gluten-Free Bread\u003c\/i\u003e\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003ci\u003eEating at Home\u003c\/i\u003e provides a welcome shift from hurried meals and hectic evenings. Golde founder Trinity Mouzon Wofford shares 85 inviting, healthful recipes to bring more calm, connection, and nourishment into your household routine. Inspired by the meals Trinity makes with her own family, \u003ci\u003eEating at Home\u003c\/i\u003e pairs affordable ingredients with gentle guidance to turn everyday cooking into a moment worth savoring. \u003cp\u003e\u003c\/p\u003eGood-quality, simple food is health food, and the ingredients you cook with are as important as the gentleness you bring to the process. 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With gentle, unhurried recipes, techniques that are easy and forgiving, and sidebars with advice for bringing wellness practices into quotidian moments, \u003ci\u003eEating at Home\u003c\/i\u003e is an invitation and a reclamation: of our time, our nourishment, and our sense of connection to the people with whom we break bread.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eTrinity Mouzon Wofford\u003c\/b\u003e is an entrepreneur and writer. In 2017, she founded Golde, the category-defining wellness brand best known for its café-inspired matcha and turmeric blends. Her work has been featured in \u003ci\u003eW, The New York Times, Vogue, \u003c\/i\u003e and \u003ci\u003eNew York, \u003c\/i\u003e among others. She lives in the Hudson Valley with her husband and two daughters. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003eRebecca Firkser \u003c\/b\u003eis a Brooklyn-based writer and cook. 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Her first cookbook, \u003ci\u003eGalette!, \u003c\/i\u003ewas published by Artisan in 2025.\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 224\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.9 x 10.1 x 7.7 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e April 14, 2026\u003c\/div\u003e","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":49166764540058,"sku":"9780593836927","price":39.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0761\/1197\/0458\/files\/HkgHfd4wl19780593836927.webp?v=1788382862"},{"product_id":"recipes-from-the-world-of-tolkien-inspired-by-the-legends-hardcover","title":"Recipes from the World of Tolkien: Inspired by the Legends","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eRobert Tuesley Anderson\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eThese Lord of the Rings-themed recipes are sure to satisfy Hobbits, Elves, Dwarves...and humans too!\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eIf you've ever wondered what a Hobbit, an Elf, or a Dwarf might eat in a day's meals, this cookbook is for you! Whip up some tasty fare with recipes that cover all six mealtimes from the realm of J.R.R. Tolkien. Divided by the time of day, these recipes use modern ingredients and culinary techniques, and American measurements. 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Kenji López-Alt\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eEver wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)--and use a foolproof method that works every time?\u003c\/p\u003e\u003cp\u003eAs Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In \u003cem\u003eThe Food Lab\u003c\/em\u003e, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don't work that well, and home cooks can achieve far better results using new--but simple--techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 960\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.8 x 10.8 x 8.8 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e September 21, 2015\u003c\/div\u003e","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":49166764966042,"sku":"9780393081084","price":56.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0761\/1197\/0458\/files\/TNIdLdZZau9780393081084.webp?v=1788382864"},{"product_id":"the-lao-kitchen-lao-flavors-and-stories-told-through-family-recipes-hardcover","title":"The Lao Kitchen: Lao Flavors and Stories Told Through Family Recipes","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eSaeng Douangdara\u003c\/b\u003e (Author), \u003cb\u003eVilaysack Kulap\u003c\/b\u003e (Foreword by)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eExplore Lao food through 95 approachable, flavor-packed recipes from the popular food content creator behind Saeng's Kitchen. \u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\"Saeng Douangdara brings Laos to the table with recipes that are bold, soulful, and alive with memory. This book belongs on every shelf where flavor, family, and food history matter.\"--Andrew Zimmern \u003cp\u003e\u003c\/p\u003eIn Lao kitchens, every dish tells a story and every bite excites. The food culture of Laos has historically been preserved through oral tradition, and in this essential guide to Lao cooking, personal chef Saeng Douangdara draws on his expertise and the food knowledge passed down from his family to share the beauty and history of Lao cuisine. Discover the rich flavors of Laos through 95 recipes for dips, small plates, rice dishes, fermented foods and salads, laab, noodles, soups and stews, not-too-sweet desserts, and modern twists on traditional recipes, including: \u003cp\u003e\u003c\/p\u003e-\u003cb\u003e Thum Khao Poon\u003c\/b\u003e (Cold Vermicelli Noodle Salad)\u003cbr\u003e- \u003cb\u003eSom Moo \u003c\/b\u003e(Fermented Pork Sausage)\u003cbr\u003e- \u003cb\u003eGalabao \u003c\/b\u003e(Pork Steamed Buns) \u003cbr\u003e- \u003cb\u003eKhanom Mantone \u003c\/b\u003e(Steamed Cassava Cake)\u003cbr\u003e- \u003cb\u003eand more!\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003ci\u003eThe Lao Kitchen\u003c\/i\u003e dives into the heart of Lao foodways--often overlooked but deeply rooted in Southeast Asian traditions. Through thoughtful essays and memories connected to each recipe, Saeng tells his story as a member of the Lao diaspora, exploring his roots through food. Bold, flavorful, deeply personal, and featuring gorgeous photography from Laos and Saeng's own kitchen, \u003ci\u003eThe Lao Kitchen\u003c\/i\u003e is a celebration of community, the connection that food brings, and what it means to cook from the heart.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eSaeng Douangdara\u003c\/b\u003e is a content creator and personal chef specializing in Lao cuisine. As a first-generation Lao American, food has always been central to his life. Saeng's work has been featured in \u003ci\u003eDelish\u003c\/i\u003e, \u003ci\u003eBuzzFeed\u003c\/i\u003e, \u003ci\u003eThe New York Times\u003c\/i\u003e, and the \u003ci\u003eLos Angeles Times\u003c\/i\u003e, and he is the winner of an episode of TBS's cooking show \u003ci\u003eRat in the Kitchen\u003c\/i\u003e. A proud member of the Lao Food Movement, Saeng aims to inspire others to explore the delicious flavors of his culture.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 256\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.9 x 10.28 x 8.23 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e April 21, 2026\u003c\/div\u003e","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":49166764998810,"sku":"9780593836170","price":39.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0761\/1197\/0458\/files\/G5LC3ScbHE9780593836170.webp?v=1788382864"},{"product_id":"the-official-stardew-valley-cookbook-hardcover","title":"The Official Stardew Valley Cookbook","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eConcernedape\u003c\/b\u003e (Author), \u003cb\u003eRyan Novak\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003e\u003ci\u003eNEW YORK TIMES\u003c\/i\u003e BESTSELLER - The first official cookbook from the immensely popular \u003ci\u003eStardew Valley, \u003c\/i\u003efeaturing more than 50 delightful recipes straight out of the video game.\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ci\u003e\"Hungry? 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Written in collaboration with independent game creator ConcernedApe and packed with original illustrations and food photography, \u003ci\u003eThe Official Stardew Valley Cookbook\u003c\/i\u003e helps you bring the Valley's incredible flavors to the dinner table, giving you the energy \u003ci\u003eto take on the world.\u003c\/i\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eEric \"ConcernedApe\" Barone\u003c\/b\u003e is a video game developer, video game designer, artist, composer, and musician best known for being the sole creator and programmer behind the smash hit \u003ci\u003eStardew Valley\u003c\/i\u003e. He is hard at work on his next video game, \u003ci\u003eHaunted Chocolatier.\u003c\/i\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eBorn and raised in Canton, Ohio, \u003cb\u003eRyan Novak \u003c\/b\u003ehas been a gamer almost since he learned to walk, having cut his teeth on an Atari 2600 joystick. 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Noma uses these recipes to create elevated preparations for the restaurant (a selection of gorgeous plated-dish photos are included), but readers--whether professionals or avid home cooks--will find plenty of inspiration for their own kitchens, aided by do-able suggestions from Noma chefs. \u003cp\u003e\u003c\/p\u003e In conversational essays and anecdotes woven throughout the book, Redzepi shares how staff members from around the globe have influenced Noma's flavor palette, and how Noma chefs take pristine seasonal ingredients and blend, grind, dry, smoke, macerate, reduce and otherwise elicit the most potent and desirable flavors that make up the sensory language of Noma. Between the narrative portions and the meticulous recipes, chefs and home cooks alike will discover new dimensions of flavor and expand their ideas of what food can be. \u003cbr\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eRené Redzepi\u003c\/b\u003e is the chef and co-owner of Noma in Copenhagen, five times recognized as the world's best restaurant. In 2021, Noma was awarded its third Michelin Star. Redzepi has been featured in publications from the \u003ci\u003eNew York Times\u003c\/i\u003e to \u003ci\u003eWired\u003c\/i\u003e and profiled in two feature-length documentaries and countless national and international media outlets. His first book, \u003ci\u003eNoma: Time and Place in Nordic Cuisine\u003c\/i\u003e, was an IACP and James Beard Award winner, and \u003ci\u003eThe Noma Guide to Fermentation \u003c\/i\u003ewas a \u003ci\u003eNew York Times\u003c\/i\u003e bestseller. 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Artichokes with Tomato and Mint celebrates the fresh, delicate flavors of spring; Fall's warming notes are reflected in Mushrooms with Onion, Pancetta, and Cream; and a classic Winter dish like Baked Ziti with Broccoli Rabe is hearty and nourishing. And the best part? These recipes are all made using storebought dried pasta. \u003ci\u003eSix Seasons of Pasta\u003c\/i\u003e does so much more than pair noodles with seasonal produce. The book teaches us how to intuitively cook a perfect pasta dish from scratch using McFadden's no-fail \"build-the-sauce-in-the-skillet\" method. McFadden's time-tested technique will always result in a satisfying and delicious bowl of pasta. \u003cp\u003e\u003c\/p\u003e \u003cp\u003e\u003c\/p\u003e \u003cp\u003e\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eJoshua McFadden is a bringing fresh energy to Berney Farm, a historic fifty-acre gem in Springdale, Oregon. Here, he's building a unique agricultural complex where farming, food, and design come together in creative collaborations. When he's not working the land, Joshua is a sought-after consultant in the food world--helping to craft packaged and prepared foods, launch brands from the ground up, and rethink what fast-casual and fast food can be. Joshua's first book, \u003ci\u003eSix Seasons: A New Way with Vegetables\u003c\/i\u003e, co-written with Martha Holmberg, earned him a James Beard Award in 2018. His second, \u003ci\u003eGrains for Every Season: Rethinking Our Way with Grains\u003c\/i\u003e, was a James Beard Award finalist in 2021. 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Bourdain spared no one's appetite as he revealed what happens behind the kitchen door. The article was a sensation, and the book it spawned, the now iconic \u003cem\u003eKitchen Confidential\u003c\/em\u003e, became an even bigger sensation and megabestseller. Frankly confessional, addictively acerbic, and utterly unsparing, Bourdain pulls no punches in this memoir of his years in the restaurant business.\u003c\/p\u003e\u003cp\u003eFans will love to return to this deliciously funny, delectably shocking banquet of wild-but-true tales of life in the culinary trade, laying out Bourdain's more than a quarter-century of drugs, sex, and haute cuisine. 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So much so that some families choose to remember their loved ones through the dishes they made and the food that brought comfort to those around them by immortalizing their recipes on their gravestones.\u003c\/p\u003e\u003cp\u003eRosie Grant, the creator behind @GhostlyArchive, has been searching out and documenting this interesting phenomenon. In \u003ci\u003eTo Die For\u003c\/i\u003e, Rosie collects 40 recipes she's found across the globe, carved into headstones or associated with a grave that has a story to share. 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Just as important as her comprehensive approach is Julia's expert curation of the topic and creative recipes that go beyond the basics.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eJulia Skinner, PhD\u003c\/b\u003e is an award-winning food writer and culinary business owner, writing coach, fermentation and culinary educator, and food historian. Her book, \u003ci\u003eOur Fermented Lives\u003c\/i\u003e, won a silver Nautilus Award and earned her the title of Finalist for both Georgia Author of the Year and the IACP Cookbook Awards. Her book, \u003ci\u003eThe Fermentation Oracle\u003c\/i\u003e, was a gold Nautilus Award winner. Skinner is the owner of Root, a fermentation and food history company, which offers classes, consulting, research services, and a food-focused newsletter. She also owns the Culinary Curiosity School, offering unique and playful culinary courses, and Roots + Branches writing and creativity coaching. 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But why are most recipes meant to serve four to six people--or more? When you're cooking for yourself, all that matters is you, especially when you've got places to be, things to do, and a craving to satisfy. Cooking for one often means scaling down ingredients and adjusting cooking times: it can drive you crazy. Sometimes, one is all you want. \u003cp\u003e\u003c\/p\u003eIn her debut cookbook, Meredith Dawson invites you to lean into being alone (because being alone is great!) and enjoy single-serving dishes designed to indulge whatever your mood might be in any given moment. Because your opinion is the only one that matters! \u003cp\u003e\u003c\/p\u003eEnjoy a cozy evening to yourself on the couch with delicious recipes such as: \u003cul\u003e\n\u003cli\u003eRide of Die Pad Thai\u003c\/li\u003e\n\u003cli\u003eGreen Enchiladas\u003c\/li\u003e\n\u003cli\u003eNot-Instant Ramen\u003c\/li\u003e\n\u003cli\u003e\"Can You Ever Just Be Whelmed\" Individual Beef Wellingtons\u003c\/li\u003e\n\u003cli\u003eNice Krispie Treats\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003ePeppered with delicious photographs and laced with Meredith's humor, \u003ci\u003eParty for One\u003c\/i\u003e will empower you to treat yourself to something special whenever you like.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eMeredith Dawson \u003c\/b\u003ehas written for both network and streaming television shows including but not limited to \u003ci\u003eFour Weddings and Funeral\u003c\/i\u003e, \u003ci\u003eThe Wonder Years\u003c\/i\u003e, and\u003ci\u003e Central Park\u003c\/i\u003e. She was also a Co-Executive Producer on Paramount+'s animated revival of \u003ci\u003eEverybody Still Hates Chris\u003c\/i\u003e and director on hit series \u003ci\u003eThe Sex Lives of College Girls\u003c\/i\u003e. More importantly, her favorite things to cook for herself are sweet potato gnocchi in a brown butter and sage sauce and Lou Malnati's frozen pizza. Meredith is originally from the Chicago suburbs and splits her time between Los Angeles and New York with her devoted chihuahua-mix, Peanut.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 208\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.86 x 10.24 x 8.23 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e May 19, 2026\u003c\/div\u003e","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":49166766342298,"sku":"9781454958826","price":39.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0761\/1197\/0458\/files\/af2GTuiYC39781454958826.webp?v=1788382872"},{"product_id":"the-talisman-of-happiness-the-most-iconic-italian-cookbook-ever-written-hardcover","title":"The Talisman of Happiness: The Most Iconic Italian Cookbook Ever Written","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eAda Boni\u003c\/b\u003e (Author), \u003cb\u003eLidia Bastianich\u003c\/b\u003e (Foreword by), \u003cb\u003eKatie Parla\u003c\/b\u003e (Foreword by)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eA NATIONAL BESTSELLER \u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e \"An indispensable guide for Italian home cooks.\" --Kim Severson, \u003ci\u003eNew York Times\u003c\/i\u003e \u003cp\u003e\u003c\/p\u003e The most iconic and beloved Italian cookbook ever published--a treasury of over 1,600 definitive regional recipes that inspired the worldwide bestseller \u003ci\u003eThe Silver Spoon\u003c\/i\u003e--translated for the first time in full for the American kitchen. \u003cbr\u003e In 1929, two years before \u003ci\u003eThe Joy of Cooking \u003c\/i\u003ewas published in America, and two decades before \u003ci\u003eThe Silver Spoon\u003c\/i\u003e in Italy, Ada Boni wrote \u003ci\u003eThe Talisman of Happiness\u003c\/i\u003e--the original must-have culinary bible for Italians. Generations of cooks have turned to \"Il Talismano\" as the definitive source for classic dishes that bring comfort, nostalgia, and deep pleasure--including the iconic Marcella Hazan, who used the book to teach herself how to cook. Cataloging all the flavors and traditions that define Italian cuisine, it quickly became a quintessential wedding gift: a talisman of luck for newlyweds beginning a new life. \"There can be no true happiness,\" Boni wrote, \"if such an essential part of our daily lives as eating is neglected.\" \u003cp\u003e\u003c\/p\u003e\u003ci\u003eTalisman\u003c\/i\u003e became a national treasure, growing in length every time a new edition was published. In this landmark first English edition of the complete work, featuring nearly 1,700 recipes, American cooks can finally appreciate \u003ci\u003eTalisman\u003c\/i\u003e in full. Carefully translated to preserve the spirit and warmth of the original, this new edition makes the richness of Italy's regional cooking accessible to all--and includes American measurements, delightful illustrations, and forewords by Lidia Bastianich and Katie Parla. \u003cp\u003e\u003c\/p\u003e Boni wrote \u003ci\u003eTalisman\u003c\/i\u003e for anyone longing for a taste of the traditional, and included notes offering kitchen insights with the occasional bit of stern guidance. Whether you are a seasoned cook or are just beginning your culinary journey, \u003ci\u003eTalisman \u003c\/i\u003eoffers the gift of good luck alongside timeless recipes that embrace the true spirit of Italian cuisine: cooking to feed the body and nourish the soul. \u003cbr\u003e\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003eTwo years before Irma Rombauer published \u003ci\u003eThe Joy of Cooking \u003c\/i\u003ein the United States, and two decades before \u003ci\u003eThe Silver Spoon \u003c\/i\u003ewas published in Italy\u003ci\u003e, \u003c\/i\u003e Ada Boni turned more than a decade of experience as a popular food columnist for a women's magazine into this book, an exhaustive compendium of the recipes defining Italian cooking. It was the first such comprehensive Italian cookbook, and the mother of pretty much all other Italian cookbooks to come. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e Since its first publication in 1929, this book has gone through many Italian editions--the most recent in 1999--and remains an essential Italian culinary bible. It describes the pleasures of the Italian meal in luscious detail--from antipasti and condimenti to soups, pasta, polenta, and risotto, along with savory tarts (and the tart's cousin, the calzone), egg dishes sweet and savory, salads, seafood, and meat. Along with being an record of the rich and varied regional culinary traditions of Italy, \u003ci\u003eThe Talisman of Happiness\u003c\/i\u003e passionately states a core Italian belief about food: that we cook and eat not only to sustain the body but to nourish our souls. \u003cp\u003e\u003c\/p\u003e The book has been a perennial gift for newlyweds, for young people discovering their love of food, and those establishing their first homes. Its recipes are an essential part of the national culinary heritage and an invaluable source for professional chefs and food writers. You can find a copy of \u003ci\u003eIl Talismano\u003c\/i\u003e in many Italian home kitchens--often one passed from generation to generation--and in the kitchens of Lidia Bastianich, the late Marcella Hazan, and numerous other cooks who cite it for inspiration and reference.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eAda Boni \u003c\/b\u003e(1891-1973) was one of Italy's first food writers. In 1915, she and her husband (a close friend of chef Augustus Escoffier) founded \u003ci\u003ePreziosa\u003c\/i\u003e, a food magazine and a few years later, Boni opened a cooking school for aristocratic Roman women. In 1925 she crowdsourced her readers and students and if 500 committed to buying a cookbook, she said she'd create it--and that's how \u003ci\u003eThe Talisman of Happiness \u003c\/i\u003ewas born. It has since sold more than 1,000,000 copies and has never gone out of print in Italy\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 912\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 2.1 x 10 x 7.2 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 28, 2025\u003c\/div\u003e","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":49166766440602,"sku":"9780316577991","price":67.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0761\/1197\/0458\/files\/EzXZLQMZgU9780316577991.webp?v=1788382872"},{"product_id":"cooking-the-borderlands-spice-and-smoke-between-mexico-and-the-states-hardcover","title":"Cooking the Borderlands: Spice and Smoke Between Mexico and the States","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eClaudette Zepeda\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eA culinary journey along the Mexican American border, telling the story of its intertwined cultures and communities with more than 100 vibrant, flavor-packed recipes from \u003ci\u003eTop Chef\u003c\/i\u003e star, \u003ci\u003eIron Chef Mexico\u003c\/i\u003e finalist, and Tijuana-San Diego border kid Claudette Zepeda.\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eThe Mexican American border has been an inflamed political focal point within the US; at the same time, Mexican food has long been the most popular \"ethnic\" cuisine in America. A child of the border herself, Claudette Zepeda grew up in both California and Mexico and sees the border as a vibrant, vital, and unique cultural and culinary place. A gifted storyteller and chef, Claudette's recipes and ruminations humanize border culture through 100 accessible and beloved dishes such as: \u003cp\u003e\u003c\/p\u003e- Coahuila's Esquites (Street Corn)\u003cbr\u003e- Las Calandrias Caballitos (Chicken Sopes)\u003cbr\u003e- Arroz Poblano (Poblano Pepper Creamy Rice)\u003cbr\u003e- Camarones al Ajillo (Baja Style Garlic Shrimp)\u003cbr\u003e- Capirotada (Bread Pudding) \u003cp\u003e\u003c\/p\u003eThis is a story of a personal and culinary identity that formed betwixt two cultures, told through recipes, anecdotes, and an irreverent sense of humor. \u003ci\u003eBorderlands\u003c\/i\u003e details the Mexican dishes Claudette grew up eating and loves, their American counterparts, and how the fluidity and flexibility between the two nations shows us a way of being in the world. With her sophisticated, first-hand perspective of the Mexican American border, immigration, and the feet-in-many-worlds attitude of Border Kid culture, Claudette shines a human light on the imaginary line stretching from California through Texas and shows how vital this place is in American culture.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eClaudette Zepeda\u003c\/b\u003e is an award-winning, San Diego-based celebrity chef and culinary entrepreneur known for her fearless style and bold approach to regional Mexican cuisine. Zepeda's multi-faceted expertise is showcased in her role overseeing the creative vision as Founder of Chispa Hospitality with projects in San Diego, Nashville, Australia and México. Her latest project, Novecientos Grados, a Mexican food restaurant in partnership with Tony Hawk located in the San Diego airport, celebrates both the border and skater culture through delicious food.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 288\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1 x 10.24 x 7.77 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e June 02, 2026\u003c\/div\u003e","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":49166766538906,"sku":"9780593796139","price":42.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0761\/1197\/0458\/files\/9ZnLT6jUkV9780593796139.webp?v=1788382873"},{"product_id":"the-perfect-loaf-the-craft-and-science-of-sourdough-breads-sweets-and-more-a-baking-book-hardcover","title":"The Perfect Loaf: The Craft and Science of Sourdough Breads, Sweets, and More: A Baking Book","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eMaurizio Leo\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003e\u003cb\u003eJAMES BEARD AWARD WINNER - IACP AWARD WINNER - \u003c\/b\u003e\u003ci\u003eNEW YORK TIMES \u003c\/i\u003eBESTSELLER - A dynamic, authoritative sourdough baking bible for those looking to build confidence in the craft with a wide range of foolproof recipes, from pan loaves to pizza to doughnuts, by the beloved blogger and resident bread baker at \u003ci\u003e\u003ci\u003eFood52\u003c\/i\u003e\u003c\/i\u003e\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003e\"Maurizio Leo has given all bread-heads, whether newbies or experienced bakers, the ideal gift.\"--Peter Reinhart, author of \u003ci\u003eThe Bread Baker's Apprentice\u003c\/i\u003e and host of \u003ci\u003ePizza Quest\u003c\/i\u003e\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eONE OF \u003ci\u003eSAVEUR\u003c\/i\u003e'S BEST COOKBOOKS OF THE YEAR\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eMaurizio Leo's blog The Perfect Loaf is \u003ci\u003ethe\u003c\/i\u003e go-to destination on the internet for beginner sourdough bakers. He now brings his impeccably detailed techniques, foolproof recipes, and generous teaching style to a groundbreaking debut cookbook that delves into the absolute fundamentals of sourdough--plus the tools and confidence to explore beyond. \u003cp\u003e\u003c\/p\u003eRecipes cover flavorful, crowd-pleasing favorites: \u003cbr\u003e\u003cli\u003e\n\u003cb\u003eEssential freeform loaves: \u003c\/b\u003e Simple Sourdough, Rosemary \u0026amp; Olive Oil, Extra-Sour Sourdough, Cranberry \u0026amp; Walnut, Demi Baguettes\u003c\/li\u003e\u003cli\u003e\n\u003cb\u003ePan loaves: \u003c\/b\u003e Everyday Sandwich Bread, Naturally Leavened Brioche, German Whole Rye, Honey Whole Wheat Sandwich Bread\u003c\/li\u003e\u003cli\u003e\n\u003cb\u003ePizza and flatbread: \u003c\/b\u003e Roman-Style Pan Pizza, Focaccia, Naan, Flour Tortillas, Pita\u003c\/li\u003e\u003cli\u003e\n\u003cb\u003eBuns, rolls, and more: \u003c\/b\u003e Soft Dinner Rolls, Potato Buns, Ciabatta Rolls, English Muffins, Bagels\u003c\/li\u003e\u003cli\u003e\n\u003cb\u003eSweets: \u003c\/b\u003e Weekend Cinnamon Rolls, Italian Doughnuts, Summer Fruit Sourdough Crostata, Banana Bread, Cinnamon Babka \u003c\/li\u003e \u003cbr\u003eBeginner bakers will have their hands held the entire way, with troubleshooting sections and numerous sidebars answering almost every question they may have--like how to store a sourdough starter long-term, how bakers' percentages actually work, and a visual guide to common \"bread fails\" and how to remedy them. Seasoned bakers will relish deep dives into the science behind baking processes and expert information on how to build their \"baker's intuition\" and level up by experimenting with hydration, ingredient ratios, freshly milled grains, and specialty flours. Whether you're new to bread baking or a pro, \u003ci\u003eThe Perfect Loaf\u003c\/i\u003e will be your indispensable guide in the kitchen.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eMaurizio Leo\u003c\/b\u003e is the creator of the award-winning sourdough website The Perfect Loaf, resident bread baker at \u003ci\u003eFood52\u003c\/i\u003e, and a regular contributor to the King Arthur Baking blog. Maurizio has written articles on bread baking for \u003ci\u003eEdible New Mexico\u003c\/i\u003e, the Bread Baker's Guild of America, and \u003ci\u003eBread Magazine\u003c\/i\u003e. He's spent the past decade baking bread in Albuquerque, New Mexico.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 432\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.4 x 10.7 x 9.3 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e November 08, 2022\u003c\/div\u003e","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":49166766833818,"sku":"9780593138410","price":47.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0761\/1197\/0458\/files\/RE6tnkEsTq9780593138410.webp?v=1788382875"},{"product_id":"entertaining-hardcover","title":"Entertaining","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eMartha Stewart\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eThe book that started it all: the essential guide to entertaining from cultural icon Martha Stewart, with 300 recipes, 450 full-color photographs, and thousands of inspiring ideas that stand the test of time\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003ePublished in 1982, \u003ci\u003eEntertaining\u003c\/i\u003e turned Martha Stewart into a household name. In this timeless classic, she presents a style of entertaining that is personal, relaxed, and expressive. Drawing on her experience as a professional caterer, she shares tips and techniques for hosting fun and original parties, no matter the occasion or setting. Entertaining no longer has to be stiff and formal--it can be omelettes served on the lawn, dim sum before the theater, tempura in the kitchen, a boisterous pasta buffet, champagne and desserts at midnight, or a weekend country breakfast. Whether a party is small or large, indoor or outdoor, fancy or simple, impromptu or carefully planned, there are many ways to make a gathering special. \u003cp\u003e\u003c\/p\u003eYet entertaining well demands more than originality. Planning and organization are the backbone of a successful party, and Stewart gives invaluable advice on this as well as on creating a comfortable ambience for guests, presenting food beautifully, setting the perfect table, choosing the ideal lighting and music, and working efficiently with a caterer if the occasion arises. Imaginative yet practical--with over three hundred original recipes--\u003ci\u003eEntertaining \u003c\/i\u003ewill ensure that you never run out of ideas or inspiration for hosting the perfect event.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eMartha Stewart \u003c\/b\u003eis America's most trusted lifestyle expert and teacher, and the author of 100 books on cooking, entertaining, crafts, homekeeping, gardening, weddings, and decorating.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 320\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.2 x 9.9 x 9.9 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e November 04, 2025\u003c\/div\u003e","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":49166767227034,"sku":"9798217034871","price":57.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0761\/1197\/0458\/files\/zeiE-UoVEQ9798217034871.webp?v=1788382876"},{"product_id":"cuisine-to-kill-for-new-2026-cookbook-over-50-recipes-and-true-crime-stories-from-the-worlds-most-haunted-places-hardcover","title":"Cuisine to Kill for (New 2026 Cookbook): Over 50 Recipes and True Crime Stories from the World's Most Haunted Places","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eAmy Bruni\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFrom bestselling author, paranormal investigator, and \u003cem\u003eKindred Spirits\u003c\/em\u003e co-host Amy Bruni, \u003cem\u003eCuisine to Kill For \u003c\/em\u003eintertwines the macabre with the culinary to uncover some of history's most gruesome true crime stories and the ghosts they left behind.\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eWhether set in a haunted castle, a mysterious hotel, an abandoned prison, or a popular pub, these paranormal tales span the entire globe--and their accompanying culinary treats are equally wide-ranging. 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If you've got an appetite for eerie tales, blood-curdling history, and global flavors, this haunted cookbook is your ultimate culinary companion.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 288\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.91 x 10.11 x 8.11 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e July 28, 2026\u003c\/div\u003e","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":49166767325338,"sku":"9781400255023","price":39.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0761\/1197\/0458\/files\/Hkc24XsFzR9781400255023.webp?v=1788382877"},{"product_id":"padmas-all-american-tales-travels-and-recipes-from-taste-the-nation-and-beyond-a-cookbook-hardcover","title":"Padma's All American: Tales, Travels, and Recipes from Taste the Nation and Beyond: A Cookbook","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003ePadma Lakshmi\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eONE OF THE BEST COOKBOOKS OF 2025: \u003ci\u003eThe Washington Post\u003c\/i\u003e, \u003ci\u003eBoston Globe\u003c\/i\u003e, \u003ci\u003eTaste of Home\u003c\/i\u003e \u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\"[Lakshmi] is the perfect person to help us understand how immigrants are changing the way Americans eat . . . . 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Delicious.\" - \u003ci\u003eThe Wall Street Journal\u003c\/i\u003e \u003cp\u003e\u003c\/p\u003eIn this very personal book--the result of seven years of traveling and tasting, listening and observing for her award-winning Hulu show \u003ci\u003eTaste the Nation\u003c\/i\u003e--Padma Lakshmi compiles more than 100 recipes from the immigrant and Indigenous communities she visits, as well as many from her own family, showing us what really comprises American cuisine. \u003cp\u003e\u003c\/p\u003e\u003cb\u003eRecipes include: \u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e- Plum Chaat - Tomato Egg Drop Soup - Yogurt Tahdig - Pasta all'Amatriciana \u003cbr\u003e- Jollof Rice - Saag and Grits - Shoyu Poke - Pad Thai Fish - Jerk Chicken \u003cbr\u003e- Amazonian Tamales - Biracial Latkes - Vegetable Pakori - Coconut Rice - Banana Lumpia - Strawberry-Cardamom and Cream Cake - Masala Chai - \u003cp\u003e\u003c\/p\u003e\u003ci\u003ePadma's All American \u003c\/i\u003eis filled with mouth-watering recipes, adapted here for the home cook--along with profiles and stories from the people who inspired the dishes. It is a joyful book--a love letter to the people who create and evolve American cuisine every day and a road map to the foods that give America its vibrant palate, from one of our most essential culinarians.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003ePADMA LAKSHMI is an Emmy-nominated food expert, television producer, and \u003ci\u003eNew York Times \u003c\/i\u003ebestselling author. She is the creator of the critically-acclaimed Hulu series \u003ci\u003eTaste the Nation with Padma Lakshmi, \u003c\/i\u003eand served as host and executive producer of Bravo's \u003ci\u003eTop Chef\u003c\/i\u003e for nineteen seasons. She is co-founder of the Endometriosis Foundation of America, a United Nations Goodwill Ambassador and an ACLU Artist Ambassador for immigrants' rights and women's rights. She is the author of \u003ci\u003eEasy Exotic, Tangy, Tart, Hot \u0026amp; Sweet, The Encyclopedia of Spices \u0026amp; Herbs, \u003c\/i\u003eher \u003ci\u003eNew York Times \u003c\/i\u003ebest-selling memoir \u003ci\u003eLove, Loss, and What We Ate, \u003c\/i\u003eand the best-selling children's book \u003ci\u003eTomatoes for Neela.\u003c\/i\u003e\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 352\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.2 x 10.5 x 8.6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e November 04, 2025\u003c\/div\u003e","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":49166767423642,"sku":"9780593535325","price":47.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0761\/1197\/0458\/files\/VN0n8zUqlP9780593535325.webp?v=1788382877"},{"product_id":"turtle-island-foods-and-traditions-of-the-indigenous-peoples-of-north-america-hardcover","title":"Turtle Island: Foods and Traditions of the Indigenous Peoples of North America","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eSean Sherman\u003c\/b\u003e (Author), \u003cb\u003eKate Nelson\u003c\/b\u003e (Author), \u003cb\u003eKristin Donnelly\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eNATIONAL BESTSELLER - Uncover the stories behind the foods that have linked the natural environments, traditions, and histories of Indigenous peoples across North America for millennia through more than 100 ancestral and modern recipes from three-time James Beard Award-winning Oglala Lakota chef Sean Sherman. \u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\"I've been completely seduced by Sean Sherman's new book. This is so much more than enticing recipes and gorgeous photos.\"--Robin Wall Kimmerer, #1 \u003ci\u003eNew York Times \u003c\/i\u003ebestselling author of \u003ci\u003eBraiding Sweetgrass \u003c\/i\u003eand \u003ci\u003eThe Serviceberry\u003c\/i\u003e \u003cp\u003e\u003c\/p\u003e\"A collection of the stories that tell deeper truths about our country and the people who have always been here.\"--José Andrés, chef and founder of World Central Kitchen \u003cp\u003e\u003c\/p\u003eA BEST COOKBOOK OF THE YEAR: \u003ci\u003eTHE NEW YORK TIMES, THE WASHINGTON POST, SMITHSONIAN MAGAZINE, LIBRARY JOURNAL\u003c\/i\u003e \u003cp\u003e\u003c\/p\u003eGrowing up on South Dakota's Pine Ridge Reservation, Oglala Lakota chef Sean Sherman understood that his people's food was rich in flavor, heritage, and connection to the land. It was in the midst of a successful restaurant career mainly cooking European cuisines that he realized the lack of understanding about Native American foodways--a revelation that sent him on a journey to learn more about how Indigenous communities have preserved and evolved their cuisines through the centuries. Now a leading figure in the Indigenous food movement, he shares in \u003ci\u003eTurtle Island\u003c\/i\u003e the unique and diverse Native foodways of North America through both traditional and modern recipes made with ingredients that have nourished Indigenous peoples physically, spiritually, and culturally for generations. \u003cp\u003e\u003c\/p\u003eOrganized by region, this book delves into the rich culinary landscapes of Turtle Island--as many Indigenous cultures call this continent. Learn to eat with the seasons, consume meat and fish nose-to-tail, focus on plant-forward dishes, and discover how to better feed yourself. 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His main culinary focus has been the revitalization and awareness of Indigenous foods systems in a modern culinary context. In 2014, he opened The Sioux Chef as a caterer and food educator in the Minneapolis\/Saint Paul area. His first book, The \u003ci\u003eSioux Chef's Indigenous Kitchen, \u003c\/i\u003e was published in 2017. His restaurant OWAMNI opened in 2021 and was honored on many best new restaurant lists, winning the James Beard Award for Best New Restaurant in 2022. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003eKate Nelson\u003c\/b\u003e, Tlingit, is an award-winning writer and editor based in Minneapolis who focuses on amplifying important Indigenous change makers and issues. She has interviewed such luminaries as chef Sean Sherman, model\/activist Quannah ChasingHorse, and \u003ci\u003eReservation Dogs\u003c\/i\u003e showrunner Sterlin Harjo, and written for publica­tions including \u003ci\u003eThe New York Times, National Geographic, Time, Elle, Esquire, Vanity Fair, \u003c\/i\u003eand others. A lifelong storyteller, she is a former magazine editor-in-chief, a two-time James Beard Foundation Media Award nominee, and an avid equestrian in her free time. \u003cp\u003e\u003c\/p\u003e\u003cb\u003eKristin Donnelly\u003c\/b\u003e is the author of \u003ci\u003eModern Potluck\u003c\/i\u003e and \u003ci\u003eCauliflower\u003c\/i\u003e from Short Stake Editions and has worked on over a dozen other cookbooks as a co-author, recipe developer, and project manager. 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She lives in New Hope, Pennsylvania, with her husband and daughter.\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 416\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.3 x 10.1 x 8.2 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e November 11, 2025\u003c\/div\u003e","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":49166767685786,"sku":"9780593579237","price":52.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0761\/1197\/0458\/files\/l3woEN9Ayl9780593579237.webp?v=1788382878"},{"product_id":"cooking-con-omi-a-love-letter-to-puerto-rican-home-cooking-hardcover","title":"Cooking Con Omi: A Love Letter to Puerto Rican Home Cooking","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eOmi Hopper\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eA love letter to Puerto Rican cooking through 100 recipes interwoven with stories, histories, and traditions that shine with joy and a celebratory spirit, from TikTok star and \u003ci\u003eNext Level Chef\u003c\/i\u003e runner-up Omi Hopper\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003e\"Omi is truly an incredible cook--trust me, I saw it firsthand. It's so exciting to see her passion put into every page of \u003ci\u003eCooking con Omi\u003c\/i\u003e. You're in for quite the treat!\"--Gordon Ramsay\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003eGrowing up in Puerto Rico, food had as much of an impact on Omi Hopper's life as the culture. When her family moved to the mainland, Omi began to lose her connection with the island. So, she started cookingconomi to tie her life as a wife and mother to her desire to keep her culture alive and thriving. \u003cp\u003e\u003c\/p\u003e\u003ci\u003eCooking con Omi\u003c\/i\u003e is a celebration of Puerto Rican cooking with 100 classic and US-influenced Latino dishes that capture the vibrant, warm, and lively essence of Puerto Rican culture, including: \u003cp\u003e\u003c\/p\u003e- \u003cb\u003eTostadas Francesas de Pasta de Guayaba y Queso\u003c\/b\u003e \/ Guava and Cheese French Toast\u003cbr\u003e- \u003cb\u003eGuanimes en Coco con Bacalao Guisado\u003c\/b\u003e \/ Coconut Dumplings with Stewed Codfish\u003cbr\u003e- \u003cb\u003eMofongo \u003c\/b\u003e\/ Mashed Plantain with Garlic and Pork Crackling\u003cbr\u003e- \u003cb\u003eSanocho \u003c\/b\u003e\/ Hearty Meat and Vegetable Stew\u003cbr\u003e- \u003cb\u003ePernil \u003c\/b\u003e\/ Roasted Pork\u003cbr\u003e- \u003cb\u003eFlancocho de Chocolate y Dulce de Leche\u003c\/b\u003e \/ Chocolate and Dulce de Leche Flancocho\u003cbr\u003e- \u003cb\u003eBizcocho Nube de Parcha\u003c\/b\u003e \/ Passionfruit Cloud Cake \u003cp\u003e\u003c\/p\u003eFor Omi, cooking is not a task or a chore, but a memory-making experience. It's the crush of garlic in a pilón, the scent of sizzling sofrito, the bubbling of the caldero alongside the music and laughter of a full house of loved ones settling down to eat. Each section includes an introduction from Omi, sidebars about the origin of ingredients, headnotes with the stories behind each recipe, vibrant full-color photography, and an overall message of love and unity Omi communicates through her food. \u003cp\u003e\u003c\/p\u003eUltimately, \u003ci\u003eCooking con Omi\u003c\/i\u003e is a culinary record about the power of food to keep tradition alive. For some, it will be a chance to visit Puerto Rico through these mouthwatering dishes; for others, it will be a way back home.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eOmallys \"Omi\" Hopper\u003c\/b\u003e is a food entrepreneur and content creator known for putting Puerto Rican cuisine on the map. She's been featured on CBS Mornings, ABC News, The Today Show, Univision's \"Despierta America,\" and was recently a semifinalist on FOX's \u003ci\u003eNext Level Chef \u003c\/i\u003ewith Chef Gordon Ramsey. She has garnered a substantial following across Instagram, YouTube, and TikTok, and she lives in Rhode Island with her husband and four boys.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 256\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.91 x 9.41 x 7.65 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e August 11, 2026\u003c\/div\u003e","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":49166767784090,"sku":"9780593837689","price":39.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0761\/1197\/0458\/files\/KUeFidY9bF9780593837689.webp?v=1788382879"},{"product_id":"umma-a-korean-moms-kitchen-wisdom-and-100-family-recipes-hardcover","title":"Umma: A Korean Mom's Kitchen Wisdom and 100 Family Recipes","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eSarah Ahn\u003c\/b\u003e (Author), \u003cb\u003eNam Soon Ahn\u003c\/b\u003e (Author), \u003cb\u003eAmerica's Test Kitchen\u003c\/b\u003e (Editor)\u003c\/p\u003e\u003cp\u003e\u003cb\u003e\u003ci\u003eNew York Times\u003c\/i\u003e bestseller \u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eLearn Korean cooking alongside social media star Sarah Ahn as her umma passes down 100+ family recipes and decades' worth of kitchen wisdom. \u003cp\u003e\u003c\/p\u003eSarah Ahn's viral food videos of her and her mom have captivated millions of viewers with their behind-the-scenes look at Korean cooking and multigenerational home life. This collaboration is now a must-have cookbook blending the emotional intimacy of \u003ci\u003eCrying in H Mart\u003c\/i\u003e with practical culinary advice from Nam Soon's lifetime of kitchen experience. The recipes are framed by mother-daughter conversations that are funny, profound, and universally relatable--plus all the food is backed by the recipe-testing power of America's Test Kitchen. \u003cp\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eThorough ingredient guide: \u003c\/b\u003e Walk through a Korean grocery store with a Korean umma for in-depth guidance on what pantry ingredients and fresh produce and protein to buy.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eRecipes both traditional and contemporary: \u003c\/b\u003e Learn to make everything from simple banchan, a variety of kimchi, and foundational stews to an assortment of yasik (midnight snacks) and inventive desserts.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eKitchen wisdom from mother to daughter: \u003c\/b\u003e Shared confidences open a window onto a level of family intimacy rarely seen in cookbooks.\u003c\/li\u003e\n\u003c\/ul\u003e\u003cbr\u003eThe Ahns understand that when generations come together in the kitchen, so much is shared: not only food, but also knowledge, advice, family history, and love.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eSarah Ahn is ATK's social media manager and the creator of the Ahnest Kitchen website. She records her experiences on Instagram and TikTok of living with her Korean immigrant parents, chronicling her mother's cooking, grocery shopping trips, and more. Many of Sarah's posts have gone viral with 10+ million views and they have sold grocery stores out of product. She has been featured on NBC News, ABC News, Yahoo News, and \u003ci\u003eGood Morning America\u003c\/i\u003e. Nam Soon Ahn learned to cook from her mother in Korea before immigrating to America in the 1990s. She owned and operated an Asian noodle restaurant for nearly a decade.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 384\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.1 x 9.9 x 8.3 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e April 01, 2025\u003c\/div\u003e","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":49166768308378,"sku":"9781954210561","price":42.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0761\/1197\/0458\/files\/C-hJ0Whmjo9781954210561.webp?v=1788382881"},{"product_id":"crying-in-h-mart-a-memoir-paperback","title":"Crying in H Mart: A Memoir","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eMichelle Zauner\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003e#1 \u003ci\u003eNEW YORK TIMES\u003c\/i\u003e BESTSELLER - From the indie rock sensation known as Japanese Breakfast, an unforgettable memoir about family, food, grief, love, and growing up Korean American--\"in losing her mother and cooking to bring her back to life, Zauner became herself\" (NPR). - CELEBRATING OVER ONE YEAR ON THE \u003ci\u003eNEW YORK TIMES\u003c\/i\u003e BESTSELLER LIST\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eIn this exquisite story of family, food, grief, and endurance, Michelle Zauner proves herself far more than a dazzling singer, songwriter, and guitarist. With humor and heart, she tells of growing up one of the few Asian American kids at her school in Eugene, Oregon; of struggling with her mother's particular, high expectations of her; of a painful adolescence; of treasured months spent in her grandmother's tiny apartment in Seoul, where she and her mother would bond, late at night, over heaping plates of food. \u003cp\u003e\u003c\/p\u003eAs she grew up, moving to the East Coast for college, finding work in the restaurant industry, and performing gigs with her fledgling band--and meeting the man who would become her husband--her Koreanness began to feel ever more distant, even as she found the life she wanted to live. It was her mother's diagnosis of terminal cancer, when Michelle was twenty-five, that forced a reckoning with her identity and brought her to reclaim the gifts of taste, language, and history her mother had given her. \u003cp\u003e\u003c\/p\u003eVivacious and plainspoken, lyrical and honest, Zauner's voice is as radiantly alive on the page as it is onstage. Rich with intimate anecdotes that will resonate widely, and complete with family photos, \u003ci\u003eCrying in H Mart\u003c\/i\u003e is a book to cherish, share, and reread.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eMICHELLE ZAUNER is best known as a singer and guitarist who creates dreamy, shoegaze-inspired indie pop under the name Japanese Breakfast. She has won acclaim from major music outlets around the world for releases like \u003ci\u003ePsychopomp\u003c\/i\u003e (2016) and \u003ci\u003eSoft Sounds from Another Planet\u003c\/i\u003e (2017).\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 256\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.9 x 7.9 x 5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e March 28, 2023\u003c\/div\u003e","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":49166768504986,"sku":"9781984898951","price":24.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0761\/1197\/0458\/files\/Eyq-eSlyBF9781984898951.webp?v=1788382883"},{"product_id":"by-heart-recipes-to-hold-near-and-dear-hardcover","title":"By Heart: Recipes to Hold Near and Dear","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eHailee Catalano\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eJAMES BEARD AWARD NOMINEE - \u003ci\u003eNEW YORK TIMES \u003c\/i\u003eBESTSELLER - Learn to make elevated, professional-quality meals in your own kitchen with over 100 creative, seasonal recipes from Hailee Catalano \u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\"Ms. Catalano has a laser-eyed clarity on flavor and a knack for deploying a short list of ingredients to great effect. . . . \u003ci\u003eBy Heart\u003c\/i\u003e [is] not just a trove of delicious ideas but also a reminder of how fun (and personal) cooking can be.\" --Adina Steiman, \u003ci\u003eThe New York Times\u003c\/i\u003e \u003cp\u003e\u003c\/p\u003eGrowing up cooking the Sunday gravy, meatballs, and pasta alongside her Italian American grandmother, Hailee Catalano developed a huge passion for food. This passion led her to the Culinary Institute of America, and then to cooking in restaurants. But somewhere along the way, Hailee started to miss the home cooking that made her fall in love with food in the first place. Restaurants made it seem like beautifully made food was too difficult to recreate at home. \u003cp\u003e\u003c\/p\u003eIn \u003ci\u003eBy Heart\u003c\/i\u003e, she presents over 100 restaurant-quality recipes designed to be made in your home kitchen. You'll find seasonal pastas (\u003cb\u003ePasta alla Norcina with Roasted Squash\u003c\/b\u003e), veggie-forward recipes designed to make the most of your CSA box (\u003cb\u003eCaponata with Dried Cherries and Green Olives\u003c\/b\u003e), simple meat dishes (\u003cb\u003eRoast Chicken with Red Wine Vinegar and Honey\u003c\/b\u003e) breads (\u003cb\u003eHearty Seeded Rye Bread\u003c\/b\u003e), butters (\u003cb\u003eCalabrian Chile Honey Butter\u003c\/b\u003e), condiments (\u003cb\u003eChicago-Style Fennel Giardiniera\u003c\/b\u003e), perfect beach sandwiches (\u003cb\u003eBrie and Butter Sandwich with Shallot-y Frisée\u003c\/b\u003e), simple sweets (\u003cb\u003eMalted Milk Butter Cookies\u003c\/b\u003e), and so much more. \u003cp\u003e\u003c\/p\u003eInspired by her professional training and love of seasonal cooking, Hailee includes details on how to keep a calm kitchen, navigate a farmers market, make your own broths and the perfect sourdough loaf, and plan out a Friday Night Dinner menu. Carefully crafted from the heart, this is a book you'll return to again and again.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eHailee Catalano\u003c\/b\u003e is a trained chef, former restaurant cook, and recipe developer. Now living with her partner, Chuck, and her dog, Gus, in New Jersey, she takes inspiration from her time in restaurants, her midwestern upbringing, her Italian American heritage, and her love of seasonal produce to create fun and fresh recipes for home cooks.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 288\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.2 x 10.1 x 8.1 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e April 15, 2025\u003c\/div\u003e","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":49166768636058,"sku":"9780593842652","price":42.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0761\/1197\/0458\/files\/IgqnNSB7sy9780593842652.webp?v=1788382884"},{"product_id":"tasting-history-explore-the-past-through-4-000-years-of-recipes-a-cookbook-hardcover","title":"Tasting History: Explore the Past Through 4,000 Years of Recipes (a Cookbook)","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eMax Miller\u003c\/b\u003e (Author), \u003cb\u003eAnn Volkwein\u003c\/b\u003e (With)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eThe perfect Father's Day gift for dads who love history, food, and learning something new. \u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003e\u003ci\u003eNEW YORK TIMES\u003c\/i\u003e BESTSELLER Journey through centuries and across continents with the first cookbook from the beloved YouTube channel \u003ci\u003eTasting History\u003c\/i\u003e with Max Miller, featuring fascinating stories and recipes from around the world.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eWhat began as a passion project when Max Miller was furloughed during COVID-19 has become a viral YouTube sensation. The\u003ci\u003e Tasting History with Max Miller\u003c\/i\u003e channel has thrilled food enthusiasts and history buffs alike as Miller recreates a dish from the past, often using historical recipes from vintage texts, but updated for modern kitchens as he tells stories behind the cuisine and culture. From ancient Rome to Ming China to medieval Europe and beyond, Miller has collected the best-loved recipes from around the world and has shared them with his fans. Now, with beautiful photographs portraying the dishes and historical artwork throughout, \u003ci\u003eTasting History\u003c\/i\u003e compiles over sixty dishes such as: \u003cp\u003e\u003c\/p\u003e- Tuh'u: a red beet stew with leeks dating back to 1740 BC\u003cbr\u003e - Globi: deep-fried cheese balls with honey and poppy seeds\u003cbr\u003e - Soul Cakes: yeasted buns with currants from circa 1600\u003cbr\u003e - Pumpkin Tourte: a crustless pumpkin cheesecake with cinnamon and sugar on top from 1570 \u003cp\u003e\u003c\/p\u003eAnd much more. \u003cp\u003e\u003c\/p\u003eIncluding the original recipe and Miller's modern recreation, this cookbook is a must-have for any avid cook or history fan looking to experience delicious recipes from the past.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eMax Miller is the creator and host of the viral digital series \u003ci\u003eTasting History with Max Miller\u003c\/i\u003e on YouTube. Prior to his YouTube stardom, Max was an employee of Walt Disney Studios in the marketing and film distribution departments. When the COVID-19 stay-at-home order went into effect in Los Angeles, Max was furloughed and began turning his passion for historic dishes into a self-taped video series. Within weeks of his first video on YouTube, Max's channel and videos reached hundreds of thousands of viewers who wanted to learn more about historic dishes. Max's channel has been covered in outlets like \u003ci\u003eAmerica's Test Kitchen\u003c\/i\u003e, ABC's \u003ci\u003eLocalish\u003c\/i\u003e, \u003ci\u003eChowhound\u003c\/i\u003e, \u003ci\u003eFoodsided\u003c\/i\u003e, \u003ci\u003eGLAAD\u003c\/i\u003e, KTLA \u003ci\u003eMorning News\u003c\/i\u003e, \u003ci\u003eA Hot Dog Is a Sandwich \u003c\/i\u003epodcast, \u003ci\u003ePopCulture\u003c\/i\u003e, \u003ci\u003eRachael Ray\u003c\/i\u003e, \u003ci\u003eToday\u003c\/i\u003e, \u003ci\u003eUPROXX\u003c\/i\u003e, and \u003ci\u003eYahoo!\u003c\/i\u003e. Max currently resides in Los Angeles, California, with his husband, José, and their two cats.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 256\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.9 x 9.1 x 8.1 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e April 18, 2023\u003c\/div\u003e","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":49166769127578,"sku":"9781982186180","price":39.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0761\/1197\/0458\/files\/PkX9r0TmcH9781982186180.webp?v=1788382891"},{"product_id":"mind-body-spirit-food-adaptable-recipes-and-grounding-meditations-for-preparing-meals-with-joy-and-intention-hardcover","title":"Mind, Body, Spirit, Food: Adaptable Recipes and Grounding Meditations for Preparing Meals with Joy and Intention","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eNicki Sizemore\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eTransform cooking into an act of self-care and gratitude with a culinary expert's recipes and advice for bringing mindfulness and intention into the kitchen. \u003cbr\u003e In this unique cookbook, Nicki Sizemore combines healthy recipes with simple rituals--like breathing deeply and noticing the sights and sounds of the kitchen--that will help home cooks become more present, calm, and connected to their food.\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ci\u003eMind, Body, Spirit, Food\u003c\/i\u003e contains 51 naturally gluten-free recipes that each include a mindfulness prompt, such as focus on the process and not the result as you bread the chicken or eggplant slices in Sheet Pan Parm, seek balance as you notice how sweet counter salty and spicy tempers richness in Miso Maple Glazed Vegetables, and feel grounded on the kitchen floor as you bite into the earthy beets of Roasted Beet Salad. ​ \u003cp\u003e\u003c\/p\u003e With Nicki's intention-setting tips and deeply satisfying whole food recipes, cooking and eating can be transformed from a necessity (or chore) to an act of self-care and deep gratitude, bringing freedom and joy into every meal in your day. \u003cp\u003e\u003c\/p\u003e The recipe chapters promise to: \u003cul\u003e\n\u003cli\u003e Awaken (Breakfast, Snacks, and Starters) \u003c\/li\u003e\n\u003cli\u003e Ground (Salads and Sides) \u003c\/li\u003e\n\u003cli\u003e Soothe (Soups, Stews, and Bowls) \u003c\/li\u003e\n\u003cli\u003e Innovate (Streamlined Dinners) \u003c\/li\u003e\n\u003cli\u003e Transform (Marinades, Sauces, and Rubs) \u003c\/li\u003e\n\u003cli\u003e Improvise (Clean-out-the-Fridge Meals) \u003c\/li\u003e\n\u003cli\u003e Share (Desserts) \u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eNicki Sizemore\u003c\/b\u003e combines over two decades of experience as a recipe developer, culinary educator and cookbook author with a passion for inner connection and personal growth to help her readers nourish their bodies, minds \u003ci\u003eand\u003c\/i\u003e spirits. She's the author of \u003ci\u003eBuild-a-Bowl\u003c\/i\u003e and \u003ci\u003eFresh Flavors for the Slow Cooker\u003c\/i\u003e, and publishes the Mind, Body, Spirit, FOOD newsletter and podcast, along with the From Scratch Fast blog. Find her at nickisizemore.com and on Instagram at @nickisizemore.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 264\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.9 x 10.3 x 8.5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e January 13, 2026\u003c\/div\u003e","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":49171804717210,"sku":"9781635868999","price":37.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0761\/1197\/0458\/files\/oRHLcCBtcY9781635868999.webp?v=1788455522"},{"product_id":"kimis-kitchen-an-ocean-womans-guide-to-wild-home-cooking-a-cookbook-hardcover","title":"Kimi's Kitchen: An Ocean Woman's Guide to Wild Home Cooking [A Cookbook]","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eKimi Werner\u003c\/b\u003e (Author), \u003cb\u003eNicole Gormley\u003c\/b\u003e (Author), \u003cb\u003eJennifer Fiedler\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eDive into the abundance of the ocean and reconnect with nature through food in this deeply personal guide to wild cooking, with more than 80 recipes inspired by the memories and ingredients that have shaped Hawai'i-born spearfishing champion, chef, and award-winning environmentalist Kimi Werner.\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003e\"Kimi is a world-class freediver, a skilled huntress, a true artist with food, and a guardian of the earth. She lives what she teaches. This book is her invitation back to simplicity and balance, to living in rhythm with the natural world.\"--Jason Momoa\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003e\"The best thing that could happen for you is getting invited to Kimi's for dinner. The next best thing is to cook from this book.\"--Steven Rinella\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eKimi grew up getting lost in the magic of the ocean while tagging along with her dad on his spearfishing dives off the coast of Maui. Upon returning from freediving, Kimi's family would prepare his catches into wholesome meals. Though her family drifted away from this simple lifestyle, she reconnected with these practices at the age of 24--and is now one of the most celebrated spearfishers in the world. \u003cp\u003e\u003c\/p\u003e\u003ci\u003eKimi's Kitchen\u003c\/i\u003e, a collaboration with award-winning filmmaker Nicole Gormley and food writer Jennifer Fiedler, is both an intimate biography and a collection of recipes drawn from adventures around the globe. Her \u003cb\u003eSimple Fried Fish\u003c\/b\u003e is a generational recipe that made the whole family happy when she was a kid and now does the same for her son Buddy. Her mom's \u003cb\u003eUgly Dumplings\u003c\/b\u003e were constantly requested at potlucks, and are a delicious way to elevate a variety of fish. With \u003cb\u003eLettuce Wraps\u003c\/b\u003e, Kimi revisits her travels through Southeast Asia while dressing up wild game with fresh herbs and tangy dipping sauce. Every chapter is full of practical swaps and simple techniques, making the book accessible to beginners, seasoned cooks, and hunters alike. \u003cp\u003e\u003c\/p\u003eThrough 100 breathtaking photos, Kimi and her team take you on dives and into her kitchen, presenting a vibrant view of sustainable living. Her grounded, easygoing spirit reminds us that it's okay to slow down and break a few rules. In cooking a little more wild, we might just rediscover something essential in ourselves.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eKimi Werner\u003c\/b\u003e is a national champion free-diving spearfisher, chef, and an advocate for environmental conservation. She has been featured in \u003ci\u003eBon Appetit\u003c\/i\u003e, \u003ci\u003eOutside\u003c\/i\u003e, \u003ci\u003eSports Illustrated\u003c\/i\u003e, \u003ci\u003eUSA Today\u003c\/i\u003e, as well as on \u003ci\u003eNational Geographic\u003c\/i\u003e, \u003ci\u003eFox\u003c\/i\u003e, the \u003ci\u003eBBC\u003c\/i\u003e, \u003ci\u003eGordon Ramsey: Uncharted\u003c\/i\u003e, and Padma Lakshmi's \u003ci\u003eTaste the Nation\u003c\/i\u003e, She lives in Waialua, HI, with her husband Justin Turkowski and son, Buddy. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003eNicole Gormley\u003c\/b\u003e is an award-winning filmmaker, photographer, and ocean advocate dedicated to telling stories that inspire people to rethink our relationship with the natural world. She has produced and directed projects for the world's leading media outlets, including \u003ci\u003eNetflix\u003c\/i\u003e, \u003ci\u003ePBS\u003c\/i\u003e, and \u003ci\u003eNational Geographic\u003c\/i\u003e, and received the Tribeca Film Festival's Award for Best New Documentary Director. \u003cp\u003e\u003c\/p\u003e\u003cb\u003eJennifer Fiedler \u003c\/b\u003ewas born and raised on O'ahu. She is a Hale'iwa-based food-and-drink writer, recipe tester, and author of \u003ci\u003eThe Essential Bar Book\u003c\/i\u003e and co-author of \u003ci\u003eLei Aloha.\u003c\/i\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 256\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.91 x 9.79 x 9.19 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e March 10, 2026\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":49185021591706,"sku":"9780593837146","price":42.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0761\/1197\/0458\/files\/dQHEW8-2RP9780593837146.webp?v=1788735116"},{"product_id":"small-batch-breads-50-recipes-for-loaves-buns-and-flatbreads-made-with-one-cup-of-flour-a-baking-book-hardcover","title":"Small-Batch Breads: 50 Recipes for Loaves, Buns, and Flatbreads Made with One Cup of Flour [A Baking Book]","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eRebecca Eisenberg\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eUsing just one cup of flour, create sweet and savory bagels, buns, rolls, and pastries with 50 approachable and accessible recipes from the creator of The Practical Kitchen.\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eIt all started with a recipe for miniature focaccia made in a loaf pan. That recipe went viral again, and again, and again. Now, trusted food blogger Rebecca Eisenberg brings her baking expertise, accessible recipe writing, and gorgeous food photography to this collection of sweet and savory small-batch breads made with just one cup of flour. Whether you're brand new to bread baking or a seasoned baker, \u003ci\u003eSmall-Batch Breads\u003c\/i\u003e is for you. \u003cp\u003e\u003c\/p\u003eWhy bake small batch breads? Maybe you're serving just one or two. Or you're looking to minimize food waste. Maybe you're a new baker just learning the techniques--a small bread is lower-risk than a large loaf. Maybe you don't own a stand mixer or you've got a tiny kitchen counter. Or maybe you just like cute little things. \u003cp\u003e\u003c\/p\u003eWith fifty easy-to-follow recipes, including 100+ step-by-step photos, you can make adorable crusty loaves; two bagels for brunch on demand; an oversized, Nutella-filled pop tart; and, of course, Rebecca's viral Loaf Pan Focaccia. \u003cp\u003e\u003c\/p\u003eRebecca covers all the bread bases with recipes perfect for breakfast, lunch, dinner, and dessert, such as: \u003cbr\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eLittle Loaves: \u003c\/b\u003eLoaf Pan Focaccia, Foot-Long(-ish) Baguette, Classic Brioche Loaf, Overnight No-Knead Crusty Bread\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eBuns and Rolls: \u003c\/b\u003eJust Two Bagels, One Large Kaiser Roll, Stovetop English Muffins, Just-Like-the-Tube Buttery Crescent Rolls\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eTwists, Sticks, and Braids: \u003c\/b\u003e \"Limited\" Garlic Breadsticks, One Large Soft Pretzel, Ooey-Gooey Cinnamon Rolls, Mini Chocolate Babka\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eFlatbreads, Crackers, and Pizza: \u003c\/b\u003eSingle Scallion Pancake, No-Knead Naan, Thin-Crust Pizza, Three Flexible Flour Tortillas\u003c\/li\u003e\n\u003c\/ul\u003e\u003cul\u003e\u003cli\u003e\n\u003cb\u003eBiscuits, Pastries, and Quickbreads: \u003c\/b\u003eFlaky Mini Buttermilk Biscuits, Oversized Nutella Pop-ular Tart, Fruit Preserve Pastries Two Ways\u003c\/li\u003e\u003c\/ul\u003e\u003cbr\u003eWith easy-to-follow guidance and minimal ingredients, \u003ci\u003e Small-Batch Breads\u003c\/i\u003e is the perfect housewarming, engagement, graduation, birthday, or holiday gift for any budding bread baker.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eRebecca Eisenberg\u003c\/b\u003e is a food blogger, recipe developer, and food photographer who founded the popular baking blog The Practical Kitchen in 2019. Her recipes have been featured on \u003ci\u003eBuzzFeed\u003c\/i\u003e, \u003ci\u003eKing Arthur Baking\u003c\/i\u003e, \u003ci\u003eThe Kitchn\u003c\/i\u003e, and \u003ci\u003eWell+Good\u003c\/i\u003e. Thanks in part to her viral small-batch bread recipes, she has built a community of devoted social media followers and newsletter readers. She is the author of \u003ci\u003eSmall-Batch Breads. \u003c\/i\u003e\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 208\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.82 x 9.62 x 7.37 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e August 18, 2026\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":49192070348954,"sku":"9780593837726","price":39.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0761\/1197\/0458\/files\/ZWSbDCS_nc9780593837726.webp?v=1788853863"},{"product_id":"every-leaf-every-stem-craveable-creative-vegetables-all-year-round-hardcover","title":"Every Leaf, Every Stem: Craveable, Creative Vegetables All Year Round","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003ePierce Abernathy\u003c\/b\u003e (Author), \u003cb\u003eAlice Waters\u003c\/b\u003e (Foreword by)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eDiscover the joy of cooking the produce of each season with vibrant, creative, and approachable recipes from the acclaimed food content creator Pierce Abernathy\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eTurning to the flavors of fresh, seasonal produce for inspiration, Pierce Abernathy's superpower is making unfamiliar or overlooked vegetables thrilling. With his laid-back approach and uniquely appealing recipes, he has attracted a devoted online following for his creativity in transforming healthy ingredients into meals that feel luxurious and indulgent. You'll never tire of your market haul with Pierce's fresh take on vegetarian cooking--lots of dips, twists on classics, and unexpected turns that make your dish sublime. \u003cp\u003e\u003c\/p\u003eIn \u003ci\u003eEvery Leaf, Every Stem\u003c\/i\u003e, seasonal ingredients take center stage in delicious and doable dishes like a flavorful summertime \u003cb\u003ePanzanella with Peaches and Fried Basil\u003c\/b\u003e and a silky \u003cb\u003eSquash Soup with Kimchi and Nori Croutons \u003c\/b\u003efor winter. There are plenty of his signature dips, like a vegan \u003cb\u003eSwiss Chard and Artichoke Dip\u003c\/b\u003e, and desserts, like a \u003cb\u003eRhubarb and Fennel Upside Down Cake\u003c\/b\u003e. For year-round flexibility, Pierce also includes a chapter of evergreen dishes that can be made with pantry staples and readily available produce, like a versatile \u003cb\u003eRoasted Pepper Caponata\u003c\/b\u003e and a perfect \u003cb\u003eShaved Fennel Salad\u003c\/b\u003e. The recipes flow naturally from light and crunchy to hearty and generous, so you can follow your cravings to a satisfying, plant-based meal, whether you're coming home from the farmers' market or your local grocery store. \u003cp\u003e\u003c\/p\u003e\u003ci\u003eEvery Leaf, Every Stem\u003c\/i\u003e invites readers to explore new ingredients and experiment with techniques to gain more confidence in the kitchen. With his creative approach to cooking, Pierce demystifies the foods you might be nervous to try by showing you how delicious they can be without a lot of fuss.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003ePierce Abernathy \u003c\/b\u003eis a recipe developer, content creator, and model based in Brooklyn, New York. His path to the culinary arts was carved by a combination of insatiable curiosity, a seasonal approach to plant-forward cooking, and his Armenian heritage. He has cultivated a diverse career in front of and behind the camera, from walking in Gucci's SS22 Love Parade runway show, cooking experiences for brands all over the world, to producing and editing videos for \u003ci\u003eBuzzFeed\u003c\/i\u003e and the \u003ci\u003eNew York Times\u003c\/i\u003e.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 272\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.96 x 10.48 x 7.57 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e August 18, 2026\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":49196952092826,"sku":"9780593800171","price":47.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0761\/1197\/0458\/files\/lsVCs_gxCi9780593800171.webp?v=1788897092"}],"url":"https:\/\/answersforall.us\/ja\/collections\/cooking.oembed","provider":"Answers For All","version":"1.0","type":"link"}