{"title":"Essays \u0026 Narratives","description":null,"products":[{"product_id":"grand-forks-paperback","title":"Grand Forks - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eMarilyn Hagerty\u003c\/b\u003e (Author), \u003cb\u003eThe Grand Forks Herald\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eA legendary 86-year-old food critic brings together a collection of the best down-home, no-nonsense restaurant reviews--from Olive Garden to Red Lobster to Le Bernadin--culled from her fifty year career \u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eOnce upon a time, salad was iceberg lettuce with a few shredded carrots and a cucumber slice, if you were lucky. A vegetable side was potatoes--would you like those baked, mashed, or au gratin? A nice anniversary dinner? Would you rather visit the Holiday Inn or the Regency Inn? In Grand Forks, North Dakota, a small town where professors moonlight as farmers, farmers moonlight as football coaches, and everyone loves hockey, one woman has had the answers for more than twenty-five years: Marilyn Hagerty. In her weekly Eatbeat column in the local paper, Marilyn gives the denizens of Grand Forks the straight scoop on everything from the best blue plate specials--beef stroganoff at the Pantry--to the choicest truck stops--the Big Sioux (and its lutefisk lunch special)--to the ambience of the town's first Taco Bell. Her verdict? \"A cool pastel oasis on a hot day.\"\u003c\/p\u003e\u003cp\u003eNo-nonsense but wry, earnest but self-aware, Eatbeat also encourages the best in its readers--reminding them to tip well and why--and serves as its own kind of down-home social register, peopled with stories of ex-postal workers turned café owners and prom queen waitresses. Filled with reviews of the mom-and-pop diners that eventually gave way to fast-food joints and the Norwegian specialties that finally faded away in the face of the Olive Garden's endless breadsticks, \u003cem\u003eGrand Forks\u003c\/em\u003e is more than just a loving look at the shifts in American dining in the last years of the twentieth century--it is also a surprisingly moving and hilarious portrait of the quintessential American town, one we all recognize in our hearts regardless of where we're from.\u003c\/p\u003e\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eOnce upon a time, salad was iceberg lettuce with a few shredded carrots and a cucumber slice, if you were lucky. A vegetable side was potatoes--would you like those baked, mashed, or au gratin? A nice anniversary dinner? Would you rather visit the Holiday Inn or the Regency Inn? In Grand Forks, North Dakota, a small town where professors moonlight as farmers, farmers moonlight as football coaches, and everyone loves hockey, one woman has had the answers for more than twenty-five years: Marilyn Hagerty. In her weekly Eatbeat column in the local paper, Marilyn gives the denizens of Grand Forks the straight scoop on everything from the best blue plate specials--beef stroganoff at the Pantry--to the choicest truck stops--the Big Sioux (and its lutefisk lunch special)--to the ambience of the town's first Taco Bell. Her verdict? \"A cool pastel oasis on a hot day.\"\u003c\/p\u003e\u003cp\u003eNo-nonsense but wry, earnest but self-aware, Eatbeat also encourages the best in its readers--reminding them to tip well and why--and serves as its own kind of down-home social register, peopled with stories of ex-postal workers turned caf? owners and prom queen waitresses. Filled with reviews of the mom-and-pop diners that eventually gave way to fast-food joints and the Norwegian specialties that finally faded away in the face of the Olive Garden's endless breadsticks, \u003cem\u003eGrand Forks\u003c\/em\u003e is more than just a loving look at the shifts in American dining in the last years of the twentieth century--it is also a surprisingly moving and hilarious portrait of the quintessential American town, one we all recognize in our hearts regardless of where we're from.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 256\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.8 x 8.1 x 5.4 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e August 27, 2013\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914601435480,"sku":"9780062228895","price":18.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/KnXx-Rp57g9780062228895.webp?v=1792781502"},{"product_id":"consuming-passions-a-food-obsessed-life-paperback","title":"Consuming Passions: A Food-Obsessed Life - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eMichael Lee West\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cem\u003eConsuming Passions\u003c\/em\u003e is Michael Lee West's delightfully quirky memoir of an adventurous life centered around food and family--the story of how she went from non-cook to gourmet of words and victuals by watching a multitude of relatives squabble, prepare sumptuous repasts, and carry on honored traditions. Laced with delicious secret recipes passed from generation to generation, West's irresistible chronicle recalls good times and wild times--mothers swinging from chandeliers, elderly aunts brewing up love potions, a South American nymphomaniac stirring up trouble at a Louisiana barbeque joint, and the spooky hauntings of a cabbage-eating ghost—all in the pursuit of good dining. Thoroughly entertaining, alive with West's distinctive humor and sharp, irrepressible insight, here are incomparable American kitchen tales as warm and tasty as freshly baked bread.\u003c\/p\u003e\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cem\u003eConsuming Passions\u003c\/em\u003e is Michael Lee West's delightfully quirky memoir of an adventurous life centered around food and family—the story of how she went from non-cook to gourmet of words and victuals by watching a multitude of relatives squabble, prepare sumptuous repasts, and carry on honored traditions. Laced with delicious secret recipes passed from generation to generation, West's irresistible chronicle recalls good times and wild times—mothers swinging from chandeliers, elderly aunts brewing up love potions, a South American nymphomaniac stirring up trouble at a Louisiana barbeque joint, and the spooky hauntings of a cabbage-eating ghost—all in the pursuit of good dining. Thoroughly entertaining, alive with West's distinctive humor and sharp, irrepressible insight, here are incomparable American kitchen tales as warm and tasty as freshly baked bread.\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 0.68 x 8.09 x 5.35 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e April 05, 2000\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914610970968,"sku":"9780060984427","price":13.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/qMaTUmLlag9780060984427.webp?v=1792781514"},{"product_id":"the-story-of-sushi-an-unlikely-saga-of-raw-fish-and-rice-paperback","title":"The Story of Sushi: An Unlikely Saga of Raw Fish and Rice - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eTrevor Corson\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eA \u003cem\u003eNew York Times\u003c\/em\u003e Editor's Choice\u003c\/p\u003e\u003cp\u003eEverything you never knew about sushi-- its surprising origins, the colorful lives of its chefs, and the bizarre behavior of the creatures that compose it\u003c\/p\u003e\u003cp\u003eTrevor Corson takes us behind the scenes at America's first sushi-chef training academy, as eager novices strive to master the elusive art of cooking without cooking. He delves into the biology and natural history of the edible creatures of the sea, and tells the fascinating story of an Indo-Chinese meal reinvented in nineteenth-century Tokyo as a cheap fast food. He reveals the pioneers who brought sushi to the United States and explores how this unlikely meal is exploding into the American heartland just as the long-term future of sushi may be unraveling.\u003c\/p\u003e\u003cp\u003e\u003cem\u003eThe Story of Sushi\u003c\/em\u003e is at once a compelling tale of human determination and a delectable smorgasbord of surprising food science, intrepid reporting, and provocative cultural history.\u003c\/p\u003e\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eA \u003cem\u003eNew York Times\u003c\/em\u003e Editor's Choice\u003c\/p\u003e\u003cp\u003eEverything you never knew about sushi-- its surprising origins, the colorful lives of its chefs, and the bizarre behavior of the creatures that compose it\u003c\/p\u003e\u003cp\u003eTrevor Corson takes us behind the scenes at America's first sushi-chef training academy, as eager novices strive to master the elusive art of cooking without cooking. He delves into the biology and natural history of the edible creatures of the sea, and tells the fascinating story of an Indo-Chinese meal reinvented in nineteenth-century Tokyo as a cheap fast food. He reveals the pioneers who brought sushi to the United States and explores how this unlikely meal is exploding into the American heartland just as the long-term future of sushi may be unraveling.\u003c\/p\u003e\u003cp\u003e\u003cem\u003eThe Story of Sushi\u003c\/em\u003e is at once a compelling tale of human determination and a delectable smorgasbord of surprising food science, intrepid reporting, and provocative cultural history.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 416\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.02 x 8.6 x 6.7 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e September 02, 2008\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914612609368,"sku":"9780060883515","price":19.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/EdQr-9-5zT9780060883515.webp?v=1792781516"},{"product_id":"magnolia-table-a-collection-of-recipes-for-gathering-hardcover","title":"Magnolia Table: A Collection of Recipes for Gathering - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eJoanna Gaines\u003c\/b\u003e (Author), \u003cb\u003eMarah Stets\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e#1 New York Times Bestseller\u003c\/p\u003e\u003cp\u003eMagnolia Table is infused with Joanna Gaines' warmth and passion for all things family, prepared and served straight from the heart of her home, with recipes inspired by dozens of Gaines family favorites and classic comfort food selections from the couple's new Waco restaurant, Magnolia Table.\u003c\/p\u003e\u003cp\u003eJo believes there's no better way to celebrate family and friendship than through the art of togetherness, celebrating tradition, and sharing a great meal. Magnolia Table includes 125 classic family recipes--from breakfast, lunch, and dinner to small plates, snacks, and desserts--presenting a modern selection of American classics and personal family favorites. Complemented by her love for her garden, these dishes also incorporate homegrown, seasonal produce at the peak of its flavor. Inside Magnolia Table, you'll find from-scratch recipes the whole family will enjoy, such as: \u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eChicken Pot Pie\u003c\/li\u003e\n\u003cli\u003eChocolate Chip Cookies\u003c\/li\u003e\n\u003cli\u003eAsparagus and Fontina Quiche\u003c\/li\u003e\n\u003cli\u003eBrussels Sprouts with Crispy Bacon, Toasted Pecans, and Balsamic Reduction\u003c\/li\u003e\n\u003cli\u003ePeach Caprese\u003c\/li\u003e\n\u003cli\u003eOvernight French Toast\u003c\/li\u003e\n\u003cli\u003eWhite Cheddar Bisque\u003c\/li\u003e\n\u003cli\u003eFried Chicken with Sticky Poppy Seed Jam\u003c\/li\u003e\n\u003cli\u003eLemon Pie\u003c\/li\u003e\n\u003cli\u003eMac and Cheese\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eFull of personal stories and beautiful photos, Magnolia Table is an invitation to share a seat at the table with Joanna Gaines and her family.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 336\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.2 x 10 x 8.3 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e April 24, 2018\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914616312152,"sku":"9780062820150","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/jH-VC30rVt9780062820150.webp?v=1792781521"},{"product_id":"french-provincial-cooking-paperback","title":"French Provincial Cooking - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eElizabeth David\u003c\/b\u003e (Author), \u003cb\u003eJulia Child\u003c\/b\u003e (Foreword by), \u003cb\u003eJuliet Renny\u003c\/b\u003e (Illustrator)\u003c\/p\u003e\u003cp\u003eFirst published in 1962, Elizabeth David's culinary odyssey through provincial France forever changed the way we think about food. With elegant simplicity, David explores the authentic flavors and textures of time-honored cuisines from such provinces as Alsace, Provence, Brittany, and the Savoie. Full of cooking ideas and recipes, \u003cb\u003eFrench Provincial Cooking\u003c\/b\u003e is a scholarly yet straightforward celebration of the traditions of French regional cooking. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eFor more than seventy years, Penguin has been the leading publisher of classic literature in the English-speaking world. With more than 1,700 titles, Penguin Classics represents a global bookshelf of the best works throughout history and across genres and disciplines. Readers trust the series to provide authoritative texts enhanced by introductions and notes by distinguished scholars and contemporary authors, as well as up-to-date translations by award-winning translators.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eElizabeth David (1913-1992) published eight books during her lifetime, from the evocative \u003cb\u003eBook of Mediterranean Food\u003c\/b\u003e in ration-bound 1950 to the masterly \u003cb\u003eEnglish Bread and Yeast Cookery\u003c\/b\u003e in 1977. Her books are acclaimed not only for their recipes but also for their literary depth. \u003cb\u003eFrench Provincial Cooking\u003c\/b\u003e and \u003cb\u003eItalian Food\u003c\/b\u003e were reissued as Penguin Twentieth-Century Classics in 1999.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 544\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.05 x 7.8 x 5.04 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e February 01, 1999\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914625913176,"sku":"9780141181530","price":27.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/aSO90AWAmc9780141181530.webp?v=1792781535"},{"product_id":"italian-food-paperback","title":"Italian Food - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eElizabeth David\u003c\/b\u003e (Author), \u003cb\u003eJulia Child\u003c\/b\u003e (Foreword by)\u003c\/p\u003e\u003cp\u003eElizabeth David's \u003cb\u003eItalian Food\u003c\/b\u003e was one of the first books to demonstrate the enormous range of Italy's regional cooking. For the foods of Italy, explained David, expanded far beyond minestrone and ravioli, to the complex traditions of Tuscany, Sicily, Lombardy, Umbria, and many other regions. David imparts her knowledge from her many years in Italy, exploring, researching, tasting and testing dishes. Her passion for real food, luscious, hearty, fresh, and totally authentic, will inspire anyone who wishes to recreate the abundant and highly unique regional dishes of Italy. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eFor more than seventy years, Penguin has been the leading publisher of classic literature in the English-speaking world. With more than 1,700 titles, Penguin Classics represents a global bookshelf of the best works throughout history and across genres and disciplines. Readers trust the series to provide authoritative texts enhanced by introductions and notes by distinguished scholars and contemporary authors, as well as up-to-date translations by award-winning translators.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eElizabeth David (1913-1992) published eight books during her lifetime, from the evocative \u003cb\u003eBook of Mediterranean Food\u003c\/b\u003e in ration-bound 1950 to the masterly \u003cb\u003eEnglish Bread and Yeast Cookery\u003c\/b\u003e in 1977. Her books are acclaimed not only for their recipes but also for their literary depth. \u003cb\u003eFrench Provincial Cooking\u003c\/b\u003e and \u003cb\u003eItalian Food\u003c\/b\u003e were reissued as Penguin Twentieth-Century Classics in 1999.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 416\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.77 x 7.8 x 5.2 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e February 01, 1999\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914626634072,"sku":"9780141181554","price":21.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/PqFakHEmc49780141181554.webp?v=1792781536"},{"product_id":"kitchen-confidential-adventures-in-the-culinary-underbelly-paperback","title":"Kitchen Confidential: Adventures in the Culinary Underbelly - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eAnthony Bourdain\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eAn updated and revised edition of Anthony Bourdain's mega-bestselling \u003cem\u003eKitchen Confidential, \u003c\/em\u003ewith new material from the original edition\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eAlmost two decades ago, the\u003cem\u003e New Yorker\u003c\/em\u003e published a now infamous article, \"Don't Eat before You Read This,\" by then little-known chef Anthony Bourdain. Bourdain spared no one's appetite as he revealed what happens behind the kitchen door. The article was a sensation, and the book it spawned, the now classic \u003cem\u003eKitchen Confidential\u003c\/em\u003e, became an even bigger sensation, a megabestseller with over one million copies in print. Frankly confessional, addictively acerbic, and utterly unsparing, Bourdain pulls no punches in this memoir of his years in the restaurant business.\u003c\/p\u003e\u003cp\u003eFans will love to return to this deliciously funny, delectably shocking banquet of wild-but-true tales of life in the culinary trade from Chef Anthony Bourdain, laying out his more than a quarter-century of drugs, sex, and haute cuisine--this time with never-before-published material.\u003c\/p\u003e\u003ch3\u003eFront Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eA deliciously funny, delectably shocking banquet of wild-but-true tales of life in the culinary trade from Chef Anthony Bourdain, laying out his more than a quarter-century of drugs, sex, and haute cuisine--now with all-new, never-before-published material\u003c\/p\u003e--Denver Post\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eA deliciously funny, delectably shocking banquet of wild-but-true tales of life in the culinary trade from Chef Anthony Bourdain, laying out his more than a quarter-century of drugs, sex, and haute cuisine--now with all-new, never-before-published material\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 352\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.2 x 7.9 x 5.2 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e January 01, 2007\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914649637208,"sku":"9780060899226","price":18.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/qcL5tWO2Rw9780060899226.webp?v=1792781567"},{"product_id":"gastronaut-adventures-in-food-for-the-romantic-the-foolhardy-and-the-brave-paperback","title":"Gastronaut: Adventures in Food for the Romantic, the Foolhardy, and the Brave - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eStefan Gates\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eAn irreverent journey through the culinary world of the exotic, the bizarre, and the truly extraordinary, \u003cem\u003eGastronaut\u003c\/em\u003e is equal parts cookbook and quest book. For your bedside or your stoveside, this hilarious and captivating journey through some of the strangest food experiences, past and present, is divided into three levels of escalating difficulty. Whether you're ready to gild your breakfast sausages with gold, re-create the Last Supper, or cook a whole pig in an underground fire pit, this book takes it all on with gusto and little regard for what one might call decency. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cem\u003eGastronaut\u003c\/em\u003e answers questions like: \u003cbr\u003e - what foods make us fart? \u003cbr\u003e - how do you make your own moonshine? \u003cbr\u003e - is it possible to teach grandmas to suck eggs? \u003cbr\u003e - how would you stage a bacchanalian orgy in the comfort of your own home? \u003cbr\u003e Here is the perfect book for people who are fascinated by the wilder side of food and who, every now and then, want to show off their penchant for the extreme. \u003cp\u003e\u003c\/p\u003e \u003cbr\u003e\u003cstrong\u003e\u003cem\u003eTHE GASTRONAUT'S CREED\u003c\/em\u003e\u003c\/strong\u003e \u003cbr\u003e Food will consume 16 percent of my life. That life is too precious to waste; therefore: \u003cbr\u003e - I resolve, whenever possible, to transform food from fuel into love, power, adventure, poetry, sex, or drama. \u003cbr\u003e - I will never turn down the opportunity to taste or cook something new. \u003cbr\u003e - I will never forget: canapés are evil. \u003cbr\u003e - I will remember that culinary disaster does not necessarily equal failure. \u003cbr\u003e - I will always keep a jar of pesto to hand in case of the latter.\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 272\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.66 x 7.98 x 5.34 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 03, 2006\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914653700440,"sku":"9780156030977","price":18.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/4sQHQs7rwF9780156030977.webp?v=1792781573"},{"product_id":"not-for-bread-alone-writers-on-food-wine-and-the-art-of-eating-paperback","title":"Not for Bread Alone: Writers on Food, Wine, and the Art of Eating - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eDan Halpern\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eTwenty-two acclaimed writers celebrate the art of eating\u003c\/p\u003e\u003cp\u003eWendell Berry - Colette - William Corbett - Michael Dorris - Alexandre Dumas - M. F .K. Fisher - Michael Frank - Betty Fussell - Evan Jones - Judith B. Jones - Barbara Kafka - Madeline Kamman - Charles Lamb - Rose Macaulay - Henry Matthews - Joyce Carol Oates - Francine Prose - Paul Schmidt - James Seay - Charles Simic - Edward Steinberg - Alice Waters\u003c\/p\u003e\u003cp\u003eThere is more to be gained from our daily bread than mere sustenance. Curiosity, romance, ritual, and insight can be as much a part of a meal as any of its edible ingredients. In this delectable collection of essays on fine food and drink, twenty-two renowned writers capture the gestures, the celebrations, and the moments in which food, wine, and the act of eating transcend their initial purposes to become something far greater. A window into the eating lives of a handful of our finest literary artists, Not for Bread Alone is a tasty and most satisfying delight--a true culinary classic.\u003c\/p\u003e\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eTwenty-two acclaimed writers celebrate the art of eating\u003c\/p\u003e\u003cp\u003eWendell Berry - Colette - William Corbett - Michael Dorris - Alexandre Dumas - M. F .K. Fisher - Michael Frank - Betty Fussell - Evan Jones - Judith B. Jones - Barbara Kafka - Madeline Kamman - Charles Lamb - Rose Macaulay - Henry Matthews - Joyce Carol Oates - Francine Prose - Paul Schmidt - James Seay - Charles Simic - Edward Steinberg - Alice Waters\u003c\/p\u003e\u003cp\u003eThere is more to be gained from our daily bread than mere sustenance. Curiosity, romance, ritual, and insight can be as much a part of a meal as any of its edible ingredients. In this delectable collection of essays on fine food and drink, twenty-two renowned writers capture the gestures, the celebrations, and the moments in which food, wine, and the act of eating transcend their initial purposes to become something far greater. A window into the eating lives of a handful of our finest literary artists, Not for Bread Alone is a tasty and most satisfying delight--a true culinary classic.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 192\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.51 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e December 16, 2008\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914661073240,"sku":"9780061673825","price":13.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/qE3xQygrG39780061673825.webp?v=1792781582"},{"product_id":"chefs-story-paperback","title":"Chef's Story - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eDorothy Hamilton\u003c\/b\u003e (Author), \u003cb\u003ePatric Kuh\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eTwenty-seven extraordinary chefs tell the personal stories behind their culinary triumphs.\u003c\/p\u003e\u003cp\u003eOver the past decade, our culture's interest in the world's great chefs has grown phenomenally. Once known to only the most dedicated gourmets, these supremely talented men and women have become high-profile stars with restaurants as their stages--masterful artists working in the medium that binds us all: food!\u003c\/p\u003e\u003cp\u003eA wonderful companion volume to The French Culinary Institute's hit public television series, \u003cem\u003eChef's Story\u003c\/em\u003e takes us into the private world of more than two dozen maestros of the kitchen--twenty-seven remarkable individuals who share their memories, their beliefs, and their passion for quality to reveal what helped them all become modern culinary legends.\u003c\/p\u003e\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eTwenty-seven extraordinary chefs tell the personal stories behind their culinary triumphs.\u003c\/p\u003e\u003cp\u003eOver the past decade, our culture's interest in the world's great chefs has grown phenomenally. Once known to only the most dedicated gourmets, these supremely talented men and women have become high-profile stars with restaurants as their stages--masterful artists working in the medium that binds us all: food!\u003c\/p\u003e\u003cp\u003eA wonderful companion volume to The French Culinary Institute's hit public television series, \u003cem\u003eChef's Story\u003c\/em\u003e takes us into the private world of more than two dozen maestros of the kitchen--twenty-seven remarkable individuals who share their memories, their beliefs, and their passion for quality to reveal what helped them all become modern culinary legends.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 304\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.89 x 9.04 x 7.34 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e April 08, 2008\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914664087896,"sku":"9780061241239","price":18.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/D1XrdKLZoW9780061241239.webp?v=1792781587"},{"product_id":"the-hunger-a-memoir-of-an-accidental-chef-paperback","title":"The Hunger: A Memoir of an Accidental Chef - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eJohn Delucie\u003c\/b\u003e (Author), \u003cb\u003eGraydon Carter\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\"Hot grease, sharp knives, infidelity, and white truffles....\u003cem\u003eThe Hunger\u003c\/em\u003e has all the right ingredients....The best memoir by a chef since \u003cem\u003eKitchen Confidential.\u003c\/em\u003e\"\u003cbr\u003e--Jay McInerney\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e \u003cp\u003e \u003c\/p\u003e\u003cp\u003e\u003cem\u003eThe Hunger\u003c\/em\u003e is the page-turning memoir from John DeLucie, chef of \u003cem\u003eTHE\u003c\/em\u003e celebrity hot spot restaurant in New York City, The Waverly Inn. With an introduction by Graydon Carter, legendary Editor of \u003cem\u003eVanity Fair\u003c\/em\u003e, \u003cem\u003eThe Hunger \u003c\/em\u003eis an unabashed celebration of hard work and the good life that Anthony Bourdain fans will simply eat up--a feast for foodies that author Salman Rushdie calls, \"A delightful book....I recommend it to anyone interested in good food--and good stories.\"\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch3\u003eFront Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eAn inspiring, heartwarming memoir from the unlikely chef of The Waverly Inn\u003c\/p\u003e\u003cp\u003e\u003cem\u003eThe Hunger\u003c\/em\u003e is an insider's take on the crazy life that is the restaurant business, as well as an underdog's tale of survival. Dissatisfied with his corporate career, John DeLucie followed his passion for food to a single cooking class at the New School (where he was named Most Likely to Succeed). He launched his first food gig at SoHo's famed Dean \u0026amp; DeLuca, then cooked at several New York-area restaurants.\u003c\/p\u003e\u003cp\u003eFor fifteen years, DeLucie worked his way through major challenges, while accepting both successes and failures, until finally opening his restaurant The Waverly Inn--the Greenwich Village sensation. He now shares secrets about the behind-the-scenes details from the tiny kitchen, the front of the house, and outside the restaurant, where the paparazzi gather. Also included are the stories behind some of DeLucie's signature recipes.\u003c\/p\u003e\u003cp\u003e\u003cem\u003eThe Hunger\u003c\/em\u003e is a story about food and desire and appetite--an intimate window onto a chaotic world.\u003c\/p\u003e--New York Post\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eAn inspiring, heartwarming memoir from the unlikely chef of The Waverly Inn\u003c\/p\u003e\u003cp\u003e\u003cem\u003eThe Hunger\u003c\/em\u003e is an insider's take on the crazy life that is the restaurant business, as well as an underdog's tale of survival. Dissatisfied with his corporate career, John DeLucie followed his passion for food to a single cooking class at the New School (where he was named Most Likely to Succeed). He launched his first food gig at SoHo's famed Dean \u0026amp; DeLuca, then cooked at several New York-area restaurants.\u003c\/p\u003e\u003cp\u003eFor fifteen years, DeLucie worked his way through major challenges, while accepting both successes and failures, until finally opening his restaurant The Waverly Inn--the Greenwich Village sensation. He now shares secrets about the behind-the-scenes details from the tiny kitchen, the front of the house, and outside the restaurant, where the paparazzi gather. Also included are the stories behind some of DeLucie's signature recipes.\u003c\/p\u003e\u003cp\u003e\u003cem\u003eThe Hunger\u003c\/em\u003e is a story about food and desire and appetite--an intimate window onto a chaotic world.\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 0.67 x 7.99 x 6.42 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e November 14, 2014\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914667331928,"sku":"9780061579295","price":18.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/idgwHIT0QP9780061579295.webp?v=1792781591"},{"product_id":"fork-it-over-the-intrepid-adventures-of-a-professional-eater-paperback","title":"Fork It Over: The Intrepid Adventures of a Professional Eater - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eAlan Richman\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cem\u003eA hilarious series of culinary adventures from GQ's award-winning food critic, ranging from flunking out of the Paul Bocuse school in Lyon to dining and whining with Sharon Stone.\u003c\/em\u003e\u003c\/p\u003e\u003cp\u003eAlan Richman has dined in more unlikely locations and devoured more tasting menus than any other restaurant critic alive. He has reviewed restaurants in almost every Communist country (China, Vietnam, Cuba, East Germany) and has recklessly indulged his enduring passion for eight-course dinners (plus cheese). All of this attests to his herculean constitution, and to his dedication to food writing.\u003c\/p\u003e\u003cp\u003eIn \u003cem\u003eFork It Over\u003c\/em\u003e, the eight-time winner of the James Beard Award retraces decades of culinary adventuring. In one episode, he reviews a Chicago restaurant owned and operated by Louis Farrakhan (not known to be a fan of Jewish restaurant critics) and completes the assignment by sneaking into services at the Nation of Islam mosque, where no whites are allowed. In Cuba, he defies government regulations by interviewing starving political dissidents, and then he rewards himself with a lobster lunch at the most expensive restaurant in Havana. He chiffonades his way to a failing grade at the Paul Bocuse school in Lyon, politely endures Sharon Stone's notions of fine dining, and explains why you can't get a good meal in Boston, spurred on by the reckless passion for food that made him \"the only soldier he knows who gained weight while in Vietnam\" and carried him from his neighborhood burger joint to Le Bernardin.\u003c\/p\u003e\u003cp\u003eAlan Richman, once described as the \"Indiana Jones of food writers,\" has won more major awards than any other food writer alive, including a National Magazine Award, eight James Beard Awards for restaurant reviewing, and two James Beard M.F.K. Fisher distinguished writing awards. \u003c\/p\u003e\u003cp\u003eThe all new cover will emphasize Richman's globetrotting persona and attract a wide audience\u003c\/p\u003e\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cem\u003eA hilarious series of culinary adventures from GQ's award-winning food critic, ranging from flunking out of the Paul Bocuse school in Lyon to dining and whining with Sharon Stone.\u003c\/em\u003e\u003c\/p\u003e\u003cp\u003eAlan Richman has dined in more unlikely locations and devoured more tasting menus than any other restaurant critic alive. He has reviewed restaurants in almost every Communist country (China, Vietnam, Cuba, East Germany) and has recklessly indulged his enduring passion for eight-course dinners (plus cheese). All of this attests to his herculean constitution, and to his dedication to food writing.\u003c\/p\u003e\u003cp\u003eIn \u003cem\u003eFork It Over\u003c\/em\u003e, the eight-time winner of the James Beard Award retraces decades of culinary adventuring. In one episode, he reviews a Chicago restaurant owned and operated by Louis Farrakhan (not known to be a fan of Jewish restaurant critics) and completes the assignment by sneaking into services at the Nation of Islam mosque, where no whites are allowed. In Cuba, he defies government regulations by interviewing starving political dissidents, and then he rewards himself with a lobster lunch at the most expensive restaurant in Havana. He chiffonades his way to a failing grade at the Paul Bocuse school in Lyon, politely endures Sharon Stone's notions of fine dining, and explains why you can't get a good meal in Boston, spurred on by the reckless passion for food that made him \"the only soldier he knows who gained weight while in Vietnam\" and carried him from his neighborhood burger joint to Le Bernardin.\u003c\/p\u003e\u003cp\u003eAlan Richman, once described as the \"Indiana Jones of food writers,\" has won more major awards than any other food writer alive, including a National Magazine Award, eight James Beard Awards for restaurant reviewing, and two James Beard M.F.K. Fisher distinguished writing awards. \u003c\/p\u003e\u003cp\u003eThe all new cover will emphasize Richman's globetrotting persona and attract a wide audience\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 0.77 x 8.06 x 5.36 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e November 08, 2005\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914671133016,"sku":"9780060586300","price":17.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/nbkcv9-Yd9780060586300.webp?v=1792781597"},{"product_id":"the-southerners-cookbook-recipes-wisdom-and-stories-hardcover","title":"The Southerner's Cookbook: Recipes, Wisdom, and Stories - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eEditors of Garden and Gun\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eFrom \u003cem\u003eGarden \u0026amp; Gun\u003c\/em\u003e--the magazine that features the best of Southern cooking, dining, cocktails, and customs--comes an heirloom-quality guide to the traditions and innovations that define today's Southern food culture, with more than 100 recipes and 4-color photography throughout.\u003c\/p\u003e\u003cp\u003eFrom well-loved classics like biscuits and fried chicken to uniquely regional dishes such as sonker (Piedmont, North Carolina's take on cobbler) or Minorcan chowder (Florida's version of clam chowder), each recipe in \u003cem\u003eThe Southerner's Cookbook\u003c\/em\u003e tells a story about Southern food and its origins. With contributions from some of the South's finest chefs, a glossary of cooking terms, and essays from many of the magazine's most beloved writers, \u003cem\u003eThe Southerner's\u003c\/em\u003e \u003cem\u003eCookbook \u003c\/em\u003eis much more than simply a collection of recipes: it is a true reflection of the South's culinary past, present, and future\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eNamed one of \u003c\/strong\u003e\u003cstrong\u003eEater's Best New Cookbooks for Fall 2015\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eSelected as one of Vainty Fair's \"18 Best New Cookbooks\"\u003c\/strong\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFront Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eFrom \u003cem\u003eGarden \u0026amp; Gun\u003c\/em\u003e--the magazine that features the best of Southern cooking, dining, cocktails, and customs--comes an heirloom-quality guide to the traditions and innovations that define today's Southern food culture, with more than 100 recipes and 4-color photography throughout.\u003c\/p\u003e\u003cp\u003eFrom well-loved classics like biscuits and fried chicken to uniquely regional dishes such as sonker (Piedmont, North Carolina's take on cobbler) or Minorcan chowder (Florida's version of clam chowder), each recipe in \u003cem\u003eThe Southerner's Cookbook\u003c\/em\u003e tells a story about Southern food and its origins. With contributions from some of the South's finest chefs, a glossary of cooking terms, and essays from many of the magazine's most beloved writers, \u003cem\u003eThe Southerner's\u003c\/em\u003e \u003cem\u003eCookbook \u003c\/em\u003eis much more than simply a collection of recipes: it is a true reflection of the South's culinary past, present, and future\u003c\/p\u003e\u003cp\u003e*\u003cstrong\u003eNamed one of Eater's Best New Cookbooks for Fall 2015\u003c\/strong\u003e*\u003cbr\u003e*\u003cstrong\u003eSelected as one of \u003cem\u003eVanity Fair\u003c\/em\u003e's \"18 Best New Cookbooks\"\u003c\/strong\u003e*\u003c\/p\u003e--\u003cb\u003e\u003cem\u003eEdible Upcountry\u003c\/em\u003e\u003c\/b\u003e\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eFrom \u003cem\u003eGarden \u0026amp; Gun\u003c\/em\u003e--the magazine that features the best of Southern cooking, dining, cocktails, and customs--comes an heirloom-quality guide to the traditions and innovations that define today's Southern food culture, with more than 100 recipes and 4-color photography throughout.\u003c\/p\u003e\u003cp\u003eFrom well-loved classics like biscuits and fried chicken to uniquely regional dishes such as sonker (Piedmont, North Carolina's take on cobbler) or Minorcan chowder (Florida's version of clam chowder), each recipe in \u003cem\u003eThe Southerner's Cookbook\u003c\/em\u003e tells a story about Southern food and its origins. With contributions from some of the South's finest chefs, a glossary of cooking terms, and essays from many of the magazine's most beloved writers, \u003cem\u003eThe Southerner's\u003c\/em\u003e \u003cem\u003eCookbook \u003c\/em\u003eis much more than simply a collection of recipes: it is a true reflection of the South's culinary past, present, and future\u003c\/p\u003e\u003cp\u003e*\u003cstrong\u003eNamed one of Eater's Best New Cookbooks for Fall 2015\u003c\/strong\u003e*\u003cbr\u003e*\u003cstrong\u003eSelected as one of \u003cem\u003eVanity Fair\u003c\/em\u003e's \"18 Best New Cookbooks\"\u003c\/strong\u003e*\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 320\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1 x 11 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 October 27, 2015\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914676244824,"sku":"9780062242419","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/CWj5iEYmMh9780062242419.webp?v=1792781604"},{"product_id":"serve-the-people-a-stir-fried-journey-through-china-paperback","title":"Serve the People: A Stir-Fried Journey Through China - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eJen Lin-Liu\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eA memorable and mouthwatering cook's tour of today's China \u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eAs a freelance journalist and food writer living in Beijing, Jen Lin-Liu already had a ringside seat for China's exploding food scene. When she decided to enroll in a local cooking school--held in an unheated classroom with nary a measuring cup in sight--she jumped into the ring herself. Progressing from cooking student to noodle-stall and dumpling-house apprentice to intern at a chic Shanghai restaurant, she finds poor young men and women streaming in from the provinces in search of a \"rice bowl\" (living wage); a burgeoning urban middle class hungry for luxury after decades of turmoil and privation; and the mentors who take her in hand in the kitchen and beyond. Together they present an unforgettable slice of contemporary China in the full swing of social and economic transformation.\u003c\/p\u003e\u003ch3\u003eFront Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\"A beautiful and revelatory book about cuisine, packed with humor and pathos and profound cultural insight.\"--Frederick Kaufman, author of \u003ci\u003eA Short History of the American Stomach\u003c\/i\u003e\u003c\/p\u003e\u003cp\u003e\"If you hunger for clear insights into the regular people of China today, read Jen Lin-Liu's tour-de-force \u003ci\u003eServe the People.\"--\u003c\/i\u003eWilliam Poy Lee, author of \u003ci\u003eThe Eighth Promise\u003c\/i\u003e\u003c\/p\u003e\u003cp\u003eAs a freelance journalist and food writer living in Beijing, Jen Lin-Liu already had a ringside seat for China's exploding food scene. When she decided to enroll in a local cooking school--held in an unheated classroom with nary a measuring cup in sight--she jumped into the ring herself. In \u003ci\u003eServe the People, \u003c\/i\u003eLin-Liu gives a memorable and mouthwatering cook's tour of today's China as she progresses from cooking student to noodle-stall and dumpling-house apprentice to intern at a chic Shanghai restaurant. The characters she meets along the way include poor young men and women streaming in from the provinces in search of a \"rice bowl\" (living wage), a burgeoning urban middle class hungry for luxury after decades of turmoil and privation, and the mentors who take her in hand in the kitchen and beyond. Together they present an unforgettable slice of contemporary China in the full swing of social and economic transformation. \u003c\/p\u003e\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003e[D]o not let Jen Lin-Liu's little gem of a book... pass you by. -- \u003ci\u003eThe Wall Street Journal\u003c\/i\u003e\u003ci\u003e\u003c\/i\u003eFresh out of journalism school, Jen Lin-Liu moved to China to learn about the country her grandparents fled half a century before.Once there, she discovered a passion for China's richcuisine and embarked on a culinary journeyto reconnect with her roots.A memorable, mouthwatering cook's tour, \u003ci\u003eServe the People\u003c\/i\u003e chronicles her progress from entry-level lessons in an unheated cooking school, to noodle-stall and dumpling-house apprenticeship, to an inhernship at a chic Shanghai restaurant. Along the way, she meets young men and women streatming in from the countryside in search ofa \"rice bowl\" (living wage), a burgeoning middle class hungry for luxury, and mentors who introduce her toChinese life within and beyond the kitchen. An unforgettable slice of contemporary Chinain the full swing of social andeconomic transformation, \u003ci\u003eServe the People \u003c\/i\u003eis also the heartwarming story of a young woman finding anunexpected path home.\"A delicatedly crafted steamed dumpling of a book... It's peppered with delicious descriptions, authentic recipes, humorous anecdotes, and all the goodness of a young woman who finds her way in life, and even falls in love.\" -- \u003ci\u003eThe International Herald Tribune\u003c\/i\u003e\u003ci\u003e\u003c\/i\u003e\u003c\/p\u003e\u003cp\u003eJen Lin-Liu was raised in southern California, graduated from Columbia University, and came to China in 2000 on a Fulbright fellowship. A food critic for \u003ci\u003eTime Out Beijing\u003c\/i\u003e and the coauthor of \u003ci\u003eFrommer's Beijing\u003c\/i\u003e, she has also written for \u003ci\u003eNewsweek\u003c\/i\u003e, the \u003ci\u003eNew York Times\u003c\/i\u003e, the \u003ci\u003eWall Street Journal\u003c\/i\u003e, \u003ci\u003eSaveur\u003c\/i\u003e, and \u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e. She is the founder of Black Sesame Cooking School in Beijing. \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 1.1 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 January 03, 2012\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914700067160,"sku":"9780156033749","price":24.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/IXnvMzpNCW9780156033749.webp?v=1792781628"},{"product_id":"koshersoul-the-faith-and-food-journey-of-an-african-american-jew-paperback","title":"Koshersoul: The Faith and Food Journey of an African American Jew - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eMichael W. Twitty\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\"Twitty makes the case that Blackness and Judaism coexist in beautiful harmony, and this is manifested in the foods and traditions from both cultures that Black Jews incorporate into their daily lives...Twitty wishes to start a conversation where people celebrate their differences and embrace commonalities. By drawing on personal narratives, his own and others', and exploring different cultures, Twitty's book offers important insight into the journeys of Black Jews.\"--\u003cem\u003eLibrary Journal\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\"A fascinating, cross-cultural smorgasbord grounded in the deep emotional role food plays in two influential American communities.\"--\u003cem\u003eBooklist\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe James Beard award-winning author of the acclaimed \u003cem\u003eThe Cooking Gene \u003c\/em\u003eexplores the cultural crossroads of Jewish and African diaspora cuisine and issues of memory, identity, and food.\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eIn \u003cem\u003eKoshersoul, \u003c\/em\u003eMichael W. Twitty considers the marriage of two of the most distinctive culinary cultures in the world today: the foods and traditions of the African Atlantic and the global Jewish diaspora. To Twitty, the creation of African-Jewish cooking is a conversation of migrations and a dialogue of diasporas offering a rich background for inventive recipes and the people who create them. \u003c\/p\u003e\u003cp\u003eThe question that most intrigues him is not just who makes the food, but how the food makes the people. Jews of Color are not outliers, Twitty contends, but significant and meaningful cultural creators in both Black and Jewish civilizations. \u003cem\u003eKoshersoul \u003c\/em\u003ealso explores how food has shaped the journeys of numerous cooks, including Twitty's own passage to and within Judaism.\u003c\/p\u003e\u003cp\u003eAs intimate, thought-provoking, and profound as \u003cem\u003eThe Cooking Gene\u003c\/em\u003e, this remarkable book teases the senses as it offers sustenance for the soul.\u003c\/p\u003e\u003cp\u003e\u003cem\u003eKoshersoul \u003c\/em\u003eincludes 48-50 recipes.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 400\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.9 x 8.9 x 5.9 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e August 08, 2023\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914711699800,"sku":"9780062891716","price":21.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/wlaZMpHUdy9780062891716.webp?v=1792781644"},{"product_id":"my-usual-table-a-life-in-restaurants-paperback","title":"My Usual Table: A Life in Restaurants - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eColman Andrews\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cem\u003eMy Usual Table\u003c\/em\u003e is a love letter to the great restaurants that have changed the way we eat-- from Trader Vic's to Chez Panisse and Spago to elBulli--and a vivid memoir of a life lived in food, from a founding editor of \u003cem\u003eSaveur\u003c\/em\u003e and James Beard Award winning writer Colman Andrews.\u003c\/p\u003e\u003cp\u003eFor reviewer, writer, and editor Colman Andrews, restaurants have been his playground, his theater, his university, his church, his refuge. The establishments he has loved have not only influenced culinary trends at home and abroad, but represent the changing history and culture of food in America and Western Europe. From his usual table, he has watched the growth of Nouvelle Cuisine and fusion cuisine; the organic and locavore movements; nose-to-tail eating; and so-called \"molecular gastronomy.\"\u003c\/p\u003e\u003cp\u003eIn \u003cem\u003eMy Usual Table\u003c\/em\u003e, Andrews interweaves his own story--from growing up in the sunset years of Hollywood's golden age to traveling the world in pursuit of great food--with tales of the restaurants, chefs, and restaurateurs who are emblematic of the revolutions great and small that have forever changed the way we eat, cook, and think about food.\u003c\/p\u003e\u003ch3\u003eFront Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eNow out in paperback, a vivid portrait of a life lived in food from renowned food writer and critic Colman Andrews, a founding editor of \u003cem\u003eSaveur\u003c\/em\u003e and multiple James Beard Award winner\u003c\/p\u003e\u003cp\u003eFor food writer and magazine editor Colman Andrews, restaurants have long served as a playground, a theater, a university, a refuge. In \u003cem\u003eMy Usual Table\u003c\/em\u003e, Andrews interweaves his own story with tales of the seminal restaurants and the great restaurateurs of our time who are emblematic of the revolutions that have transformed the way we eat, cook, and feel about food.\u003c\/p\u003e\u003cp\u003eTracing the evolution of our food culture from glamourous Old Hollywood's Chasen's to the \"ethnic\" food movement of the psychedelic '60s to the influence of family-run cafés and trattorias in Europe, Andrews arrives at the rise of game-changing restaurants like Eleven Madison Park and elBulli.\u003c\/p\u003e\u003cp\u003eAndrews has watched the growth of nouvelle and fusion cuisine; the explosion of the organic and locavore movements; and the rise of nose-to-tail eating and so-called molecular gastronomy. The restaurants he has loved have not only influenced culinary trends at home and abroad, but represent the changing culture of food in America and Western Europe. And all along, Andrews has been there right there in the dining room, menu in one hand and notebook in the other.\u003c\/p\u003e--\u003cem\u003eWall Street Journal\u003c\/em\u003e\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eNow out in paperback, a vivid portrait of a life lived in food from renowned food writer and critic Colman Andrews, a founding editor of \u003cem\u003eSaveur\u003c\/em\u003e and multiple James Beard Award winner\u003c\/p\u003e\u003cp\u003eFor food writer and magazine editor Colman Andrews, restaurants have long served as a playground, a theater, a university, a refuge. In \u003cem\u003eMy Usual Table\u003c\/em\u003e, Andrews interweaves his own story with tales of the seminal restaurants and the great restaurateurs of our time who are emblematic of the revolutions that have transformed the way we eat, cook, and feel about food.\u003c\/p\u003e\u003cp\u003eTracing the evolution of our food culture from glamourous Old Hollywood's Chasen's to the \"ethnic\" food movement of the psychedelic '60s to the influence of family-run cafés and trattorias in Europe, Andrews arrives at the rise of game-changing restaurants like Eleven Madison Park and elBulli.\u003c\/p\u003e\u003cp\u003eAndrews has watched the growth of nouvelle and fusion cuisine; the explosion of the organic and locavore movements; and the rise of nose-to-tail eating and so-called molecular gastronomy. The restaurants he has loved have not only influenced culinary trends at home and abroad, but represent the changing culture of food in America and Western Europe. And all along, Andrews has been there right there in the dining room, menu in one hand and notebook in the other.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 288\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.9 x 8.7 x 5.8 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e January 06, 2015\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914712617304,"sku":"9780062136480","price":17.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/LNG8c0bJlr9780062136480.webp?v=1792781647"},{"product_id":"a-cooks-tour-global-adventures-in-extreme-cuisines-paperback","title":"A Cook's Tour: Global Adventures in Extreme Cuisines - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eAnthony Bourdain\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eFrom the star of \u003ci\u003eNo Reservations\u003c\/i\u003e, Anthony Bourdain's \u003ci\u003eNew York Times-\u003c\/i\u003ebestselling chronicle of travelling the world in search the globe's greatest culinary adventures\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003e\"\u003c\/b\u003e\u003cb\u003eBourdain shows himself to be one of the country's best food writers. His opinions are as strong as his language, and his tastes as infectious as his joy.\" -Sam Sifton, \u003ci\u003eNew York Times Book Review\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003eThe only thing \"gonzo gastronome\" and internationally bestselling author Anthony Bourdain loves as much as cooking is traveling. Inspired by the question, \"What would be the perfect meal?,\" Tony sets out on a quest for his culinary holy grail and, in the process, turns the notion of \"perfection\" inside out. From California to Cambodia, \u003ci\u003eA Cooks' Tour\u003c\/i\u003e chronicles the unpredictable adventures of America's boldest and bravest chef.\u003c\/p\u003e\u003cp\u003eFans of Bourdain will find much to love in revisiting this classic culinary and travel memoir.\u003c\/p\u003e\u003ch3\u003eFront Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eThe only thing gonzo gastronome and internationally bestselling author Anthony Bourdain loves as much as cooking is traveling. Inspired by the question, What would be the perfect meal?, Tony sets out on a quest for his culinary holy grail, and in the process turns the notion of perfection inside out. From California to Cambodia, \u003cem\u003eA Cooks' Tour\u003c\/em\u003e chronicles the unpredictable adventures of America's boldest and bravest chef.\u003c\/p\u003e--\u003cem\u003eDallas Morning News\u003c\/em\u003e\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eThe only thing \"gonzo gastronome\" and internationally bestselling author Anthony Bourdain loves as much as cooking is traveling. Inspired by the question, \"What would be the perfect meal?,\" Tony sets out on a quest for his culinary holy grail, and in the process turns the notion of \"perfection\" inside out. From California to Cambodia, \u003cem\u003eA Cooks' Tour\u003c\/em\u003e chronicles the unpredictable adventures of America's boldest and bravest chef.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 288\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.8 x 7.9 x 5.2 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e November 05, 2002\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914722840920,"sku":"9780060012786","price":17.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/7xG-9Y7nDo9780060012786.webp?v=1792781661"},{"product_id":"love-loss-and-what-we-ate-a-memoir-paperback","title":"Love, Loss, and What We Ate: A Memoir - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003ePadma Lakshmi\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eA vivid memoir of food and family, survival and triumph, \u003c\/strong\u003e\u003cem\u003e\u003cstrong\u003eLove, Loss, and What We Ate\u003c\/strong\u003e\u003c\/em\u003e\u003cstrong\u003e traces the arc of Padma Lakshmi's unlikely path from an immigrant childhood to a complicated life in front of the camera--a tantalizing blend of Ruth Reichl's \u003c\/strong\u003e\u003cem\u003e\u003cstrong\u003eTender at the Bone\u003c\/strong\u003e\u003c\/em\u003e\u003cstrong\u003e and Nora Ephron's \u003c\/strong\u003e\u003cem\u003e\u003cstrong\u003eHeartburn\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\u003cp\u003eLong before Padma Lakshmi ever stepped onto a television set, she learned that how we eat is an extension of how we love, how we comfort, how we forge a sense of home--and how we taste the world as we navigate our way through it. Shuttling between continents as a child, she lived a life of dislocation that would become habit as an adult, never quite at home in the world. And yet, through all her travels, her favorite food remained the simple rice she first ate sitting on the cool floor of her grandmother's kitchen in South India.\u003c\/p\u003e\u003cp\u003ePoignant and surprising, \u003cem\u003eLove, Loss, and What We Ate\u003c\/em\u003e is Lakshmi's extraordinary account of her journey from that humble kitchen, ruled by ferocious and unforgettable women, to the judges' table of \u003cem\u003eTop Chef\u003c\/em\u003e and beyond. It chronicles the fierce devotion of the remarkable people who shaped her along the way, from her headstrong mother who flouted conservative Indian convention to make a life in New York, to her Brahmin grandfather--a brilliant engineer with an irrepressible sweet tooth--to the man seemingly wrong for her in every way who proved to be her truest ally. A memoir rich with sensual prose and punctuated with evocative recipes, it is alive with the scents, tastes, and textures of a life that spans complex geographies both internal and external.\u003c\/p\u003e\u003cp\u003e\u003cem\u003eLove, Loss, and What We Ate\u003c\/em\u003e is an intimate and unexpected story of food and family--both the ones we are born to and the ones we create--and their enduring legacies.\u003c\/p\u003e\u003ch3\u003eFront Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eLong before Padma Lakshmi ever stepped onto a television set, she learned that how we eat is an extension of how we love, how we comfort, how we forge a sense of home--and how we taste the world as we navigate our way through it. Shuttling between continents as a child, never quite at home in the world, she lived a life of dislocation that would become habit as an adult. And yet, through all her travels, her favorite food remained the simple rice she first ate sitting on the cool floor of her grandmother's kitchen in South India. \u003c\/p\u003e\u003cp\u003ePoignant and surprising, \u003cem\u003eLove, Loss, and What We Ate\u003c\/em\u003e is Lakshmi's extraordinary account of her journey from that humble kitchen, ruled by ferocious and unforgettable women, to the \u003cem\u003eTop Chef\u003c\/em\u003e Judges' Table and beyond. A memoir rich with sensual prose and punctuated with evocative recipes, it is alive with the scents, tastes, and textures of a life that spans complex geographies both internal and external. \u003c\/p\u003e--USA Today\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eLong before Padma Lakshmi ever stepped onto a television set, she learned that how we eat is an extension of how we love, how we comfort, how we forge a sense of home--and how we taste the world as we navigate our way through it. Shuttling between continents as a child, never quite at home in the world, she lived a life of dislocation that would become habit as an adult. And yet, through all her travels, her favorite food remained the simple rice she first ate sitting on the cool floor of her grandmother's kitchen in South India. \u003c\/p\u003e\u003cp\u003ePoignant and surprising, \u003cem\u003eLove, Loss, and What We Ate\u003c\/em\u003e is Lakshmi's extraordinary account of her journey from that humble kitchen, ruled by ferocious and unforgettable women, to the \u003cem\u003eTop Chef\u003c\/em\u003e Judges' Table and beyond. A memoir rich with sensual prose and punctuated with evocative recipes, it is alive with the scents, tastes, and textures of a life that spans complex geographies both internal and external. \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 1.3 x 8.9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e June 19, 2018\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914726117720,"sku":"9780062868572","price":17.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/SRbbfTHZjN9780062868572.webp?v=1792781666"},{"product_id":"eating-my-words-an-appetite-for-life-paperback","title":"Eating My Words: An Appetite for Life - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eMimi Sheraton\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eAs one of the country's foremost restaurant reviewers, Mimi Sheraton set the standard for food writing and criticism. In this engrossing memoir, the doyenne of food criticism explains how she developed her passion for writing about food and wine, sharing the secrets of her career, including her years at the \u003cem\u003eNew York Times\u003c\/em\u003e. Witty and honest, she talks openly about the importance of anonymity, her battle with weight, and the demands of juggling work with the needs of a husband and son. From fine dining to lunch in New York City public schools, Mimi Sheraton gives readers the big dish on a life in food.\u003c\/p\u003e\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eAs one of the country's foremost restaurant reviewers, Mimi Sheraton set the standard for food writing and criticism. In this engrossing memoir, the doyenne of food criticism explains how she developed her passion for writing about food and wine, sharing the secrets of her career, including her years at the \u003cem\u003eNew York Times\u003c\/em\u003e. Witty and honest, she talks openly about the importance of anonymity, her battle with weight, and the demands of juggling work with the needs of a husband and son. From fine dining to lunch in New York City public schools, Mimi Sheraton gives readers the big dish on a life in food.\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 5.3 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e December 13, 2013\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eAward:\u003c\/strong\u003e Gourmand World Cookbook Awards (USA Only) (2004)\u003c\/div\u003e\n                ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914732409176,"sku":"9780060501105","price":13.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/ZTY0w3-iL69780060501105.webp?v=1792781679"},{"product_id":"the-supper-of-the-lamb-a-culinary-reflection-paperback","title":"The Supper of the Lamb: A Culinary Reflection - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eRobert Farrar Capon\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eFrom a passionate and talented chef who also happens to be an Episcopalian priest comes this surprising and thought-provoking treatise on everything from prayer to poetry to puff pastry. In \u003cem\u003eThe Supper of the Lamb, \u003c\/em\u003e Capon talks about festal and ferial cooking, emerging as an inspirational voice extolling the benefits and wonders of old-fashioned home cooking in a world of fast food and prepackaged cuisine.\u003cbr\u003e\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 288\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.9 x 8.4 x 5.4 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e December 08, 2003\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914910896472,"sku":"9780156868938","price":25.34,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/NHTtiIvKY09780156868938.webp?v=1792785247"},{"product_id":"dishing-great-dish-and-dishes-from-americas-most-beloved-gossip-columnist-paperback","title":"Dishing: Great Dish -- And Dishes -- From America's Most Beloved Gossip Columnist - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eLiz Smith\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eThis juicy extravaganza of a book is at once a star-studded memoir, a mouthwatering reminiscence about great food and great meals, and a very special kind of cookbook by Liz Smith, bestselling author and America's most beloved gossip columnist (indeed, perhaps the only gossip columnist ever to be universally beloved). Here, great dish and great dishes are artfully blended with anecdotes and spiced with Liz's inimitable sense of humor, instinct for a great story, and joie de vivre to produce a life-loving, sometimes bawdy, and always utterly captivating read. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eAs everybody knows, nothing goes better with a good meal than a little juicy gossip, and no one puts the two together better than Liz Smith, the acknowledged grande dame of gossip, who traces here her gradual education in haute cuisine, as well as her unashamed taste for down-home, stick-to-the-ribs cooking. \u003cp\u003e\u003c\/p\u003eWhen it comes to food, Liz Smith has seen it all (and eaten much of it). She has watched Nicole Kidman devour a basket of bread before a full dinner at New York's glamorous Four Seasons restaurant and not gain an ounce. She has eaten al fresco off the hood of a car with Mike Nichols. She has been tempted by fattening cookies sent by Ren e Zellweger. She has talked biscuits and gravy with Julia Roberts and eaten Elizabeth Taylor's trademark Jailhouse Chili and Chipped Beef la Krupp Diamond. \u003cp\u003e\u003c\/p\u003eNo food snob, Liz Smith revels in such dishes as Elvis Presley's favorite sandwich (peanut butter and banana) or Frito Pie (you'll love both these once you've tried them). But she is equally fond of haute cuisine, of four-star restaurants, and of great gourmet experiences. She shares with the reader all this and much, much more, eating, as she puts it, \"high and low on the hog,\" from her favorite Chicken-Fried Steak recipe to Deep-fried Turkey (real men deep-fry a turkey, they don't roast it) and her classic Lobster Rolls recipe, with a pause for her advice on how to make the perfect margarita to wash it all down. From Kate Hepburn's brownies to pigs' feet, Liz not only names names but shares their most treasured recipes, as well as taking the reader on a gourmet tour of great meals. \u003cp\u003e\u003c\/p\u003eAs Liz herself says, \"Reading about food is the next best thing to eating it. People seek companionship, comfort, reassurance, a sense of warmth, and well-being from food. Maybe they can get some of that from this book.\"\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 272\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.68 x 9.21 x 6.14 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e February 02, 2013\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914911715672,"sku":"9780743267083","price":20.72,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/ztyjrLwzTf9780743267083.webp?v=1792785249"},{"product_id":"return-to-paris-a-memoir-paperback","title":"Return to Paris: A Memoir - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eColette Rossant\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eParis, 1947: Colette Rossant returns to Paris after waiting out World War II in Cairo among her father's Egyptian-Jewish relatives. Initially, the City of Light seems gray and forbidding to the teenage Colette, especially after her thrill-seeking mother leaves her in the care of her bitter, \u003ci\u003emalaisé\u003c\/i\u003e grandmother. Yet Paris will prove the place where Colette awakens to her senses. Taken under the wing of Mademoiselle Georgette, the family chef, she develops a taste and talent for French cooking. The streets of Paris soon become Colette's own as she navigates the outdoor markets and café menus and emerges into her new, gastronomical self. \u003cbr\u003e \u003ci\u003eReturn to Paris\u003c\/i\u003e is an extraordinary coming-of-age story that charts the course of Colette's culinary adventures -- replete with expertly crafted recipes and family photographs. An exploration of passion in all its flavor and texture, Colette's memoir will live in the hearts and palates of readers for years to come.\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 0.64 x 8.55 x 5.51 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e April 20, 2004\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914916237656,"sku":"9780743439688","price":17.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/QpW0zJjdj49780743439688.webp?v=1792785255"},{"product_id":"the-inquisitive-cook-discover-the-unexpected-science-of-the-kitchen-paperback","title":"The Inquisitive Cook: Discover the Unexpected Science of the Kitchen - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eAnne Gardiner\u003c\/b\u003e (Author), \u003cb\u003eSue Wilson\u003c\/b\u003e (Author), \u003cb\u003eThe Exploratorium\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eIn a light, anecdotal, but highly informative style, seasoned cooking writers reveal the unexpected and always practical science of the kitchen. Covered are such subjects as the amazing alchemy of granules and powders, the astonishing egg, the effects on food of different cooking methods, the biology and psychology of flavor, the remarkable chemistry of doughs, spices, and much, much more. Amusing anecdotes, sidebars and illustrations en-liven the text. Throughout, there are \"cook's queries,\" quick tips, and even recipes that will delight anyone interested in becoming a more knowledgable cook.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eAnne Gardiner \u003c\/b\u003eand \u003cb\u003eSue Wilson\u003c\/b\u003e (Vancouver, B.C.) together write \"The Inquisitive Cook,\" a weekly column dedicated to explaining the science of the kitchen, for the Montreal Gazette, and sydnicated to newspapers throughout Canada.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 160\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.6 x 8.4 x 5.5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e August 15, 1998\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914916663640,"sku":"9780805045413","price":22.66,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/uzrOC6jijo9780805045413.webp?v=1792785255"},{"product_id":"dishes-and-beverages-of-the-old-south-from-southern-foodies-to-amateur-chefs-paperback","title":"Dishes and Beverages Of The Old South: From Southern Foodies to Amateur Chefs - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eMartha McCulloch-Williams\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e Dishes and Beverages of the Old South lingered as a rare text on southern foodways. \u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003eThis pathfinding cookbook, one of the first to be written in a narrative style, is available to a new generation of southern foodies and amateur chefs. \u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003eMcCulloch-Williams not only provides recipes for the modern cook, but she expounds upon the importance of quality ingredients, muses on memories brought back by a good meal, and deftly recognizes that comfort goes hand in hand with southern eats. \u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003eCastle navigates the book of Dishes and Beverages of the Old South with a clear vision of McCulloch-Williams and her southern opus, and readers and cooks alike will be invigorated by the republication of this classic work.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 132\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.28 x 11 x 8.5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e May 26, 2026\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914916827480,"sku":"9781805471998","price":18.34,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/qUnVD2uohp9781805471998.webp?v=1792785256"},{"product_id":"the-man-who-ate-the-world-in-search-of-the-perfect-dinner-paperback","title":"The Man Who Ate the World: In Search of the Perfect Dinner - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eJay Rayner\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003e\"A hilarious and insightful journey into the world of restaurant meals.\"--Mario Batali\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\"Nobody goes to restaurants for nutritional reasons. They go for the experience. And what price a really top experience?\" \u003cp\u003e\u003c\/p\u003eWhat price indeed? Fearlessly, and with great wit and verve, award-winning restaurant critic Jay Rayner goes in search of the perfect meal. From the Tokyo sushi chef who offers a toast of snake-infused liquor to close a spectacular meal, to Joël Robuchon in Las Vegas where Robuchon himself eagerly watches his guest's every mouthful, to seven three-star Michelin restaurants in seven days in Paris, Rayner conducts a whirlwind tour of high-end gastronomy that will thrill the heart--and stomach--of any armchair gourmand. Along the way, he uses his entrée into the restaurant world to probe the larger issues behind the globalization of dinner. \u003cp\u003e\u003c\/p\u003eRiotously funny and shrewdly observed, \u003ci\u003eThe Man Who Ate the World\u003c\/i\u003e is a fascinating look at the business and pleasure of fine dining.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eJay Rayner\u003c\/b\u003e is the restaurant critic for the London \u003ci\u003eObserver\u003c\/i\u003e, a regular contributor to \u003ci\u003eGourmet\u003c\/i\u003e, and has written for both \u003ci\u003eSaveur\u003c\/i\u003e and \u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e in the United States. He has also written novels, most recently \u003ci\u003eThe Oyster House Siege\u003c\/i\u003e. 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And cornbread and casseroles and the surprisingly modern ease of donning a hostess gown for one's own party. In\u003ci\u003e Ham Biscuits, Hostess Gowns and Other Southern Specialties\u003c\/i\u003e Julia Reed collects her thoughts on good cooking and the lessons of gracious entertaining that pass from one woman to another, and takes the reader on a lively and very personal tour of the culinary -- and social -- South. \u003cp\u003e\u003c\/p\u003eIn essays on everything from pork chops to the perfect picnic Julia Reed revels in the simple good qualities that make the Southern table the best possible place to pull up a chair. She expounds on: \u003cp\u003e\u003c\/p\u003ethe Southerner's relentless penchant for using gelatin\u003cbr\u003ewhy most things taste better with homemade mayonnaise\u003cbr\u003ethe necessity of a holiday milk punch (and, possibly, a Santa hat)\u003cbr\u003ehow best to \"cook for compliments\" (at least one squash casserole and Lee Bailey's barbequed veal are key). \u003cp\u003e\u003c\/p\u003eShe provides recipes for some of the region's best-loved dishes (cheese straws, red velvet cake, breakfast shrimp), along with her own variations on the classics, including Fried Oysters Rockefeller Salad and Creole Crab Soup. She also elaborates on worthwhile information every hostess would do well to learn: the icebreaking qualities of a Ramos gin fizz and a hot crabmeat canapé, for example; the \"wow factor\" intrinsic in a platter of devilled eggs or a giant silver punchbowl filled with scoops of homemade ice cream. There is guidance on everything from the best possible way to \"eat\" your luck on New Year's Day to composing a menu in honor of someone you love. \u003cp\u003e\u003c\/p\u003eGrace and hilarity under gastronomic pressure suffuse these essays, along with remembrances of her gastronomic heroes including Richard Olney, Mary Cantwell, and M.F.K. Fisher. \u003ci\u003eHam Biscuits, Hostess Gowns and Other Southern Specialties\u003c\/i\u003e is another great book about the South from Julia Reed, a writer who makes her experiences in--and out of--the kitchen a joy to read.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eJULIA REED is a contributing editor at\u003ci\u003e Newsweek\u003c\/i\u003e, where she writes the magazine's Food and Drink column. She is author of\u003ci\u003e Queen of the Turtle Derby and Other Southern Phenomena\u003c\/i\u003e and\u003ci\u003e The House on First Street, My New Orleans Story\u003c\/i\u003e. 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Paul Richardson is the perfect guide. In lush prose he brings to life the fascinating people who grow and cook and eat the hugely varied and still little-known food of Spain. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e Richardson's vibrant writing takes readers beyond gazpacho and paella and immerses them in the flavorful world of Spanish food -- from the typical coastal cuisine; to the ancient shepherd cooking of the mountains; to the cities of Madrid, Barcelona, and San Sebastián, where chefs are setting the trend for modern cuisine across the globe. His evocative descriptions -- the fried  sh in Cádiz; the tender asparagus and sweet crispy lettuce of Navarre; the Catalan calçotada, a feast of grilled spring onions in a nutty, delicately spicy sauce; the whimsical creations of internationally acclaimed chef Ferran Adrià -- are a celebration of the senses. \u003cp\u003e\u003c\/p\u003e Richardson traces the roots of Spanish cooking to the landscape, the people, and the history of this beautiful and complex country. \u003ci\u003eA Late Dinner\u003c\/i\u003e is a glorious and intimately drawn portrait of Spain.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003ePaul Richardson\u003c\/b\u003e owns and manages a small farm and vineyard in western Spain. 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There are the simple dinners Jacques prepares for his wife, like the world's best burgers (the secret is ground brisket). There are elegant dinners for small gatherings, with tantalizing starters like Camembert cheese with a pistachio crust and desserts like little foolproof chocolate soufflés. And there are the dishes for backyard parties, including grilled chicken tenderloin in an Argentinean chimichurri sauce. \u003cp\u003e\u003c\/p\u003eSpiced with reminiscences and stories, this book reveals the unorthodox philosophy of the man who taught millions how to cook, revealing his frank views on molecular gastronomy, the locovore movement, Julia Child and James Beard, on how to raise a child who will eat almost anything, and much, much more. For both longtime fans of Jacques and those who are discovering him for the first time, this is a must-have cookbook.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eJACQUES PÉPIN has published twenty-five cookbooks, including the best-selling \u003ci\u003eEssential Pépin, Jacques Pépin Fast Food My Way\u003c\/i\u003e, and his memoir, \u003ci\u003eThe Apprentice.\u003c\/i\u003e He has also starred in twelve acclaimed cooking TV series. 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Raised with a taste for fresh, simply prepared foods, he nevertheless was always intrigued by \"exotic\" foods, especially the kinds found in America--no Spanish or French food for him, thank you! \"A chili freak who always carries a bottle of Tabasco\" (\u003ci\u003ePeople\u003c\/i\u003e), Tom is no food snob. \u003cp\u003e\u003c\/p\u003eHis journey took him from the potentially lethal--fugu, the infamous poisonous blowfish --to the merely nauseating to the unexpectedly delectable. As he traveled through Asia and Europe, guided by friends and locals, he warily ate dog, snake, insects, offal, and a variety of sea creatures. In the United States, he ignored warnings from those who knew better as he eagerly stuffed himself with much too much barbecue in Tennessee and some of the hottest of the hot sauces at The National Fiery Foods Show in New Mexico. \"Smart, stylish, erudite and hip in a sardonic, unmistakably limey sense--like a lost son of Nigella Lawson and Eddie Izzard\" (\u003ci\u003eRadar\u003c\/i\u003e), Tom Parker Bowles makes even a cringe-worthy meal worth the trip.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eTOM PARKER BOWLES, son of Prince Charles' wife Camilla, is a respected British food critic, with columns in \u003ci\u003eThe Mail on Sunday\u003c\/i\u003e, \"Night and Day\" and \u003ci\u003eTatler\u003c\/i\u003e. He is also the author of \u003ci\u003eE is for Eating: An Alphabet of Greed\u003c\/i\u003e. 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Each of the book's eight chapters features local cooks, as their personal stories are as much a part of the cuisine's essence as are the crops they grow and the family dishes they prepare. \u003cp\u003e\u003c\/p\u003eAnecdotes, sidebars, and boxes are used throughout the book to further illustrate Umbrian life--from buying a rabbit in the country, to making torta di Pasqua for Easter, to reading the Italian wine label, and drinking cappuccino after lunch (a serious breach in tradition). With a food and wine glossary included as a reference for travelers, \u003ci\u003eThe Dog Who Ate the Truffle \u003c\/i\u003eimmerses the reader in the people, cuisine, and lifestyle that few are privileged to experience. Suzanne's colorful stories and authentic classic recipes make for an intimate and illustrious travel cookbook.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eSUZANNE CARREIRO has worked in the food industry for over twenty years, having written for \u003ci\u003eThe San Francisco Chronicle, Cooking Light \u003c\/i\u003eand others. She was the PR director of Beringer Blass Wine Estates in Napa Valley where she now lives.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 400\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.4 x 9.1 x 6.3 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 August 17, 2010\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914923118936,"sku":"9780312571405","price":43.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/Z8vrHwY-zx9780312571405.webp?v=1792785265"},{"product_id":"consider-the-fork-a-history-of-how-we-cook-and-eat-paperback","title":"Consider the Fork: A History of How We Cook and Eat - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eBee Wilson\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eAward-winning food writer Bee Wilson's secret history of kitchens, showing how new technologies--from the fork to the microwave and beyond--have fundamentally shaped how and what we eat \u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e \"Like having a long dinner table discussion with a fascinating friend.... A pure joy to read.\"--\u003ci\u003eLos Angeles Times\u003c\/i\u003e \u003cp\u003e\u003c\/p\u003e Since prehistory, humans have braved sharp knives, fire, and grindstones to transform raw ingredients into something delicious--or at least edible. But these tools have also transformed \u003ci\u003ehow\u003c\/i\u003e we consume, and how we think about, our food. In \u003ci\u003eConsider the Fork\u003c\/i\u003e, award-winning food writer Bee Wilson takes readers on a wonderful and witty tour of the evolution of cooking around the world, revealing the hidden history of objects we often take for granted. Technology in the kitchen does not just mean the Pacojets and sous-vide machines of the modern kitchen, but also the humbler tools of everyday cooking and eating: a wooden spoon and a skillet, chopsticks and forks. Blending history, science, and personal anecdotes, Wilson reveals how our culinary tools and tricks came to be and how their influence has shaped food culture today. The story of how we have tamed fire and ice and wielded whisks, spoons, and graters, all for the sake of putting food in our mouths, \u003ci\u003eConsider the Fork \u003c\/i\u003eis truly a book to savor.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eBee Wilson\u003c\/b\u003e is a celebrated food writer, food historian, and author of nine books, including \u003ci\u003eThe Secret of Cooking\u003c\/i\u003e. 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Tom Perrotta explains how his long list of food aversions almost landed him in an East German prison. Gabrielle Hamilton finds that hiring a blind cook leads her into ethical terrain she wasn't prepared to navigate. And poet Billy Collins muses over his relationship with a fish he once ate. Also included are stories by Chang-rae Lee, Patricia Marx, John Burnham Schwartz, George Saunders, Colson Whitehead, Kiran Desai, Pico Iyer, and Heidi Julavits, among others.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 206\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.56 x 8.26 x 6.32 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e November 01, 2009\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914925150552,"sku":"9780393337464","price":20.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/eoDoK2WWHx9780393337464.webp?v=1792785266"},{"product_id":"letters-to-a-young-chef-paperback","title":"Letters to a Young Chef - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eDaniel Boulud\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eFrom the reinvention of French food through the fine dining revolution in America, Daniel Boulud has been a witness to and a creator of today's food culture. A modern improviser with a classical foundation (a little rock 'n' roll and a lot of Mozart, he'd say), he speaks with the authority that comes from a lifetime of preparing, presenting, and thinking about food-an ancient calling with universal resonance. In \u003ci\u003eLetters to a Young Chef\u003c\/i\u003e, Boulud speaks not only of how to make a career as a chef in today's world, but also of why one should want to do so in the first place. As he himself puts it, it is \"a tasty life.\" The love of food and the obsession with flavors, ingredients, and techniques are the chef's source of strength, helping the young chef to survive and flourish during the long years of apprenticeship and their necessary sacrifices. Part memoir, part advice book, part cookbook, part reverie, this delicious new book will delight and enlighten chefs of all kinds, from passionate amateurs to serious professionals.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eDaniel Boulud\u003c\/b\u003e was born in France in 1955 and trained under renowned chefs Roger Verge, Georges Blanc, and Michel Guerard. He moved to the United States, where he served as Executive Chef at Le Cirque in New York. In 1993 he opened Daniel, Zagat's top-rated New York restaurant for two years running, followed by Café Boulud and DB Moderne. Among numerous other awards, he has been named \"Chef of the Year\" by \u003ci\u003eBon Appétit\u003c\/i\u003e, and has received \u003ci\u003eGourmet\u003c\/i\u003e's Top Table award. He lives in New York City.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 240\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.7 x 8.1 x 5.4 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 03, 2017\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914925674840,"sku":"9780465093427","price":17.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/zSMAbqAwdl9780465093427.webp?v=1792785267"},{"product_id":"cornbread-nation-3-foods-of-the-mountain-south-paperback","title":"Cornbread Nation 3: Foods of the Mountain South - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eRonni Lundy\u003c\/b\u003e (Editor)\u003c\/p\u003e\u003cp\u003eThe stories, poems, and essays gathered in \u003ci\u003eCornbread Nation 3: Foods of the Mountain South\u003c\/i\u003e were born along the winding roads of Appalachia, in the vales of the Ozarks, and in the flatlands beyond, where mountain people traveled in the hillbilly diaspora. Here, wisdom is gleaned in coal-mining camps, at roadside vegetable stands, at dinners on church grounds, and on shady front porches.\u003cbr\u003e\u003cbr\u003eIn these tantalizing pieces, leather britches are set to dry in a classic rite, the sweetness of corn approaches the divine, a bean without strings brooks no flavor, and the arrival of autumn brings the heady scent of the ripe and secretive pawpaw. The volume's contributors include trailblazing writers from the past and present -- Tony Earley, Michael McFee, Marilou Awiakta, Frank X Walker, and Harriette Arnow -- who demonstrate the power of connectedness among families and neighbors and remind us that earth's greatest treasures grow from well-tended seeds.\u003cbr\u003e\u003cbr\u003eAs a special bonus, this edition of the Southern Foodways Alliance annual anthology contains lyrics to the Cornbread Nation anthem by acclaimed West Virginia singer\/songwriter Tim O'Brien.\u003c\/p\u003e\u003ch3\u003eFront Jacket\u003c\/h3\u003e\u003cp\u003eThis third collection of the best of Southern food writing springs from the Appalachians and the Ozarks and a little beyond, in all directions, into the hillbilly diaspora. More than forty poems, stories, and essays demonstrate the power of connectedness among families and neighbors. Contributors include Tony Earley, Michael McFee, Jean Ritchie, Frank X Walker, Rick Bragg, Brad Watson, Nikki Giovanni, Janisse Ray, Naomi Shihab Nye, and Robert Morgan.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eRonni Lundy, a founding member of the Southern Foodways Alliance, is a journalist and author of several cookbooks, including \u003ci\u003eShuck Beans, Stack Cakes, and Honest Fried Chicken: The Heart and Soul of Southern Country Kitchens\u003c\/i\u003e and \u003ci\u003eButter Beans to Blackberries: Recipes from the Southern Garden\u003c\/i\u003e.\u003cbr\u003e\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 280\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.65 x 9.28 x 6.28 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 24, 2005\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914925904216,"sku":"9780807856567","price":48.53,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/oiQMxuIUlc9780807856567.webp?v=1792785268"},{"product_id":"the-kitchen-as-laboratory-reflections-on-the-science-of-food-and-cooking-hardcover","title":"The Kitchen as Laboratory: Reflections on the Science of Food and Cooking - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eCésar Vega\u003c\/b\u003e (Editor), \u003cb\u003eJob Ubbink\u003c\/b\u003e (Editor), \u003cb\u003eErik Van Der Linden\u003c\/b\u003e (Editor)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eEating is a multisensory experience, yet chefs and scientists have only recently begun to deconstruct food's components, setting the stage for \u003cem\u003escience-based cooking\u003c\/em\u003e. In this global collaboration of essays, chefs and scientists advance culinary knowledge by testing hypotheses rooted in the physical and chemical properties of food. Using traditional and cutting-edge tools, ingredients, and techniques, these pioneers create, and sometimes revamp, dishes that respond to specific desires and serve up an original encounter with gastronomic practice.\u003c\/p\u003e\u003cp\u003eFrom the seemingly mundane to the food fantastic--from grilled cheese sandwiches, pizzas, and soft-boiled eggs to Turkish ice cream, sugar glasses, and jellified beads--the essays in \u003cem\u003eThe Kitchen as Laboratory\u003c\/em\u003e cover a range of creations and their history and culture. They consider the significance of an eater's background and dining atmosphere and the importance of a chef's methods, as well as the strategies used to create a great diversity of foods and dishes. This collection will delight experts and amateurs alike, especially as restaurants rely more on science-based cooking and recreational cooks increasingly explore the physics and chemistry behind their art. Contributors end each essay with their personal thoughts on food, cooking, and science, offering rare insight into a professional's passion for playing with food.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eCésar Vega holds a Ph.D. in food science and a culinary degree from Le Cordon Bleu and is research manager at Mars Botanical, a division of Mars, Inc. He has consulted with several avant-garde restaurants on aspects relating to science-based cooking, and he regularly teaches seminars on the relation between science and cooking. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eJob Ubbink is a senior consultant at Food Concept and Physical Design in Flüh, Switzerland. Trained as a physical chemist and biophysicist, he has more than twelve years of R\u0026amp;D experience in the food industry. Along with his research on food material science and food biophysics, he is a passionate cook devoted to developing sustainable food practices and culture. \u003cp\u003e\u003c\/p\u003eErik van der Linden is professor of physics and physical chemistry of foods at Wageningen University. From 1991 to 1997, he worked at the interface of science and industry at Unilever Research in the Netherlands and in the United States, leading innovation projects on structural and sensory aspects of detergents, cosmetics, and foods. He earned his M.Sc. degree in theoretical physics and his Ph.D. at Leiden University and was awarded a postdoctoral fellowship at Emory University, where he focused on the stability of oil in water emulsions.\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 9.4 x 6.6 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 January 31, 2012\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914928165208,"sku":"9780231153447","price":34.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/jBEQ1g2ljc9780231153447.webp?v=1792785271"},{"product_id":"a-birdwatchers-cookbook-paperback","title":"A Birdwatcher's Cookbook - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eErma J. Fisk\u003c\/b\u003e (Author), \u003cb\u003eLouise Russell\u003c\/b\u003e (Illustrator)\u003c\/p\u003e\u003cp\u003eFor years Erma Fisk (Jonnie as she is known to her friends) has crisscrossed the globe, first with her husband as they traveled for the Department of Commerce, and more recently as an ornithologist and bird-bander. In addition to studying birds, she has gathered recipes and anecdotes wherever she has been, most often from other birdwatchers and their friends. Those who have sat at her table know she has more culinary tricks than you can shake a stick at. Those less fortunate have still had the pleasure of smelling her wonderful bread from afar. Now at last she has been persuaded to share the wealth with us in this delightful collection of food, people, and experiences that will charm even those who don't know a robin from a radish. Birdwatchers will benefit from her practical suggestions. But anyone can revel in her recipes from Lazy Biscuits and Spider Johnny Cake to Father Fisk's Rum Punch and Christmas-Count Pick Up.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 276\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.62 x 8 x 5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e March 19, 2007\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914928591192,"sku":"9780393331301","price":26.48,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/LINY4i_U8p9780393331301.webp?v=1792785271"},{"product_id":"the-kitchen-as-laboratory-reflections-on-the-science-of-food-and-cooking-paperback","title":"The Kitchen as Laboratory: Reflections on the Science of Food and Cooking - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eCésar Vega\u003c\/b\u003e (Editor), \u003cb\u003eJob Ubbink\u003c\/b\u003e (Editor), \u003cb\u003eErik Van Der Linden\u003c\/b\u003e (Editor)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eEating is a multisensory experience, yet chefs and scientists have only recently begun to deconstruct food's components, setting the stage for \u003ci\u003escience-based cooking\u003c\/i\u003e. In this global collaboration of essays, chefs and scientists advance culinary knowledge by testing hypotheses rooted in the physical and chemical properties of food. Using traditional and cutting-edge tools, ingredients, and techniques, these pioneers create, and sometimes revamp, dishes that respond to specific desires and serve up an original encounter with gastronomic practice. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eFrom the seemingly mundane to the food fantastic--from grilled cheese sandwiches, pizzas, and soft-boiled eggs to Turkish ice cream, sugar glasses, and jellified beads--the essays in \u003ci\u003eThe Kitchen as Laboratory\u003c\/i\u003e cover a range of creations and their history and culture. They consider the significance of an eater's background and dining atmosphere and the importance of a chef's methods, as well as the strategies used to create a great diversity of foods and dishes. This collection will delight experts and amateurs alike, especially as restaurants rely more on science-based cooking and recreational cooks increasingly explore the physics and chemistry behind their art. Contributors end each essay with their personal thoughts on food, cooking, and science, offering rare insight into a professional's passion for playing with food.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eCésar Vega holds a Ph.D. in food science and a culinary degree from Le Cordon Bleu and is research manager at Mars Botanical, a division of Mars, Inc. He has consulted with several avant-garde restaurants on aspects relating to science-based cooking, and he regularly teaches seminars on the relation between science and cooking. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eJob Ubbink is a senior consultant at Food Concept and Physical Design in Flüh, Switzerland. Trained as a physical chemist and biophysicist, he has more than twelve years of R\u0026amp;D experience in the food industry. Along with his research on food material science and food biophysics, he is a passionate cook devoted to developing sustainable food practices and culture. \u003cp\u003e\u003c\/p\u003eErik van der Linden is professor of physics and physical chemistry of foods at Wageningen University. From 1991 to 1997, he worked at the interface of science and industry at Unilever Research in the Netherlands and in the United States, leading innovation projects on structural and sensory aspects of detergents, cosmetics, and foods. He earned his M.Sc. degree in theoretical physics and his Ph.D. at Leiden University and was awarded a postdoctoral fellowship at Emory University, where he focused on the stability of oil in water emulsions.\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 336\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.9 x 9.2 x 6.1 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e August 13, 2013\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914928755032,"sku":"9780231153454","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/aIe6C01DO79780231153454.webp?v=1792785272"},{"product_id":"what-einstein-kept-under-his-hat-secrets-of-science-in-the-kitchen-paperback","title":"What Einstein Kept Under His Hat: Secrets of Science in the Kitchen - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eRobert L. Wolke\u003c\/b\u003e (Author), \u003cb\u003eMarlene Parrish\u003c\/b\u003e (With)\u003c\/p\u003e\u003cp\u003eHave you ever wondered why onions make us cry? Do you believe bananas contain more calories as they ripen and get sweeter? This sequel to the best-selling \u003cem\u003eWhat Einstein Told His Cook\u003c\/em\u003e continues Robert L. Wolke's investigations into the science behind our foods. In response to ongoing questions from readers of his nationally syndicated \u003cem\u003eWashington Post\u003c\/em\u003e column, \"Food 101,\" Wolke debunks misconceptions with reliable, commonsense logic. And for exceptionally inquisitive cooks and scientists, he offers \"Sidebar Science\" features, which dig more deeply into the chemical processes that underlie food and cooking. Above all, \u003cem\u003eWhat Einstein Kept Under His Hat\u003c\/em\u003e provides indispensable information that will make readers better shoppers, cooks, and eaters.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 490\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.3 x 8.2 x 5.4 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e May 01, 2012\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914929148248,"sku":"9780393341652","price":30.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/lKUxbtcHgi9780393341652.webp?v=1792785273"},{"product_id":"cravings-recipes-for-all-the-food-you-want-to-eat-a-cookbook-hardcover","title":"Cravings: Recipes for All the Food You Want to Eat: A Cookbook - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eChrissy Teigen\u003c\/b\u003e (Author), \u003cb\u003eAdeena Sussman\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eMaybe she's on a photo shoot in Zanzibar. Maybe she's making people laugh on TV. But all Chrissy Teigen really wants to do is talk about dinner. Or breakfast. Lunch gets some love, too. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e For years, she's been collecting, cooking, and Instagramming her favorite recipes, and here they are: from breakfast all day to John's famous fried chicken with spicy honey butter to her mom's Thai classics. \u003cp\u003e\u003c\/p\u003e Salty, spicy, saucy, and fun as sin (that's the food, but that's Chrissy, too), these dishes are for family, for date night at home, for party time, and for a few life-sucks moments (salads). You'll learn the importance of chili peppers, the secret to cheesy-cheeseless eggs, and life tips like how to use bacon as a home fragrance, the single best way to wake up in the morning, and how not to overthink men or Brussels sprouts. Because for Chrissy Teigen, cooking, eating, life, and love are one and the same.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eChrissy Teigen\u003c\/b\u003e is a two-time bestselling cookbook author. She lives in Los Angeles with her husband John Legend, two children, and three dogs.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 240\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.9 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 February 23, 2016\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914930458968,"sku":"9781101903919","price":29.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/5bpk8N_nSu9781101903919.webp?v=1792785274"},{"product_id":"last-chance-to-eat-finding-taste-in-an-era-of-fast-food-paperback","title":"Last Chance to Eat: Finding Taste in an Era of Fast Food - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eGina Mallet\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eFood has never been more exalted as part of a lifestyle, yet fewer and fewer people really know what good food is. 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Those were the hungry years after the Second World War in the English countryside, when the sighting of a rogue hen or even a thin pig was a cause for celebration. But that didn't matter, because the warm stove was still the hub of the house, and a family meal, however scant, was a shared experience. Food still promised pleasure, unstained by guilt or fear. To eat was enough. But how quickly that would change as Gina Mallet journeyed through the darkening foodscape of our times. \u003cbr\u003eIt was in the 1990s, when the author was reviewing restaurants, that she came to confront the paradox of contemporary food. There was more and more food, more publicity about food, more cookbooks and cooking shows than ever, but there was less variety and less taste, and some common foods were actually threatened with extinction. Why? \u003cbr\u003eIn this provocative and evocative book, Gina Mallet weaves together her own experiences in England and America and her memories of great taste with a grim look at the enemies of good food: the U.N.'s template for universal taste; trade wars; healthism; extreme environmentalists; food scientists; food scares; organic dogma; zero tolerance for flavour-bearing bacteria. \u003cbr\u003eMallet quotes Elizabeth David when she advises \"Shop well\" - but do it fast. \u003c\/p\u003e\u003cp\u003e\"From the Hardcover edition.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 386\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.86 x 8.5 x 5.5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e August 01, 2004\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914931605848,"sku":"9780393344844","price":32.24,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/y25Rhbaq9N9780393344844.webp?v=1792785275"},{"product_id":"why-you-eat-what-you-eat-the-science-behind-our-relationship-with-food-paperback","title":"Why You Eat What You Eat: The Science Behind Our Relationship with Food - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eRachel Herz\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eHow is personality correlated with preference for sweet or bitter foods? 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Enjoy! \u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 100\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.27 x 10 x 8 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e February 02, 2023\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eLarge Print:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914932654424,"sku":"9781088103005","price":33.1,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/INafwcf4To9781088103005.webp?v=1792785276"},{"product_id":"the-lost-ravioli-recipes-of-hoboken-a-search-for-food-and-family-paperback","title":"The Lost Ravioli Recipes of Hoboken: A Search for Food and Family - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eLaura Schenone\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eLaura Schenone's original goal was simple enough: to find her great-grandmother's recipe for ravioli. 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Award-winning author Georgeanne Brennan is your ultimate travel guide to experience the foods, festivals, and inspirational people who have fueled her love for this treasured region of France.\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eA dream turned reality.\u003c\/strong\u003e As a young woman, Georgeanne and her husband with their small children bought a Provance farmhouse with a little land and some goats. Their goal was to realize the dream of an idyllic existence in the French countryside. Now, these precious memoires are yours to hold in her book, \u003cem\u003eMy Culinary Journey\u003c\/em\u003e. Whether in the comfort of your own home, deciding the next vacation destination, or landing right in the heart of France, \u003cem\u003eMy Culinary Journey\u003c\/em\u003e is your companion to all things France. 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She has been featured in \u003cem\u003eFood and Wine\u003c\/em\u003e, \u003cem\u003eGourmet\u003c\/em\u003e, and \u003cem\u003eSunset Magazine\u003c\/em\u003e, among others and has appeared on Oprah.com, Good Morning America, and other shows. She lives in Winters, CA, and Provence.\u003c\/em\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 0.8 x 9.5 x 7.3 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e November 15, 2016\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914933375320,"sku":"9780997066401","price":29.7,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/sIoANsT8v_9780997066401.webp?v=1792785277"},{"product_id":"sauciers-apprentice-one-long-strange-trip-through-the-great-cooking-schools-of-europe-paperback","title":"Saucier's Apprentice: One Long Strange Trip Through the Great Cooking Schools of Europe - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eBob Spitz\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eIn the blink of an eye, Bob Spitz turned fifty, finished an eight-year book project and a fourteen-year marriage, had his heart stolen and broken on the rebound, and sought salvation the only way he knew how. He fled to Europe, where he hopscotched among the finest cooking schools in pursuit of his dream. Spitz hit the fabled cooking-school circuit in a series of idyllic European villages, and \u003cem\u003eThe Saucier's Apprentice\u003c\/em\u003e is a chronicle of his exploits. Combining an outrageous travelogue with gastronomic lore, hands-on cooking instruction, hot-tempered chefs, local personalities, and a batch of memorable recipes, Spitz's odyssey recounts the transformation of a professional writer and lifelong kitchen amateur into a world-class cook.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 324\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.9 x 8.2 x 5.4 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e May 01, 2009\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914935079256,"sku":"9780393335385","price":24.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/biD_Beuhio9780393335385.webp?v=1792785280"},{"product_id":"the-language-of-food-a-linguist-reads-the-menu-paperback","title":"The Language of Food: A Linguist Reads the Menu - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eDan Jurafsky\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eWhy do we eat toast for breakfast, and then toast to good health at dinner? What does the turkey we eat on Thanksgiving have to do with the country on the eastern Mediterranean? Can you figure out how much your dinner will cost by counting the words on the menu?\u003c\/p\u003e\u003cp\u003eIn \u003cem\u003eThe Language of Food\u003c\/em\u003e, Stanford University professor and MacArthur Fellow Dan Jurafsky peels away the mysteries from the foods we think we know. Thirteen chapters evoke the joy and discovery of reading a menu dotted with the sharp-eyed annotations of a linguist. Jurafsky points out the subtle meanings hidden in filler words like \"rich\" and \"crispy,\" zeroes in on the metaphors and storytelling tropes we rely on in restaurant reviews, and charts a microuniverse of marketing language on the back of a bag of potato chips.\u003c\/p\u003e\u003cp\u003eThe fascinating journey through \u003cem\u003eThe Language of Food\u003c\/em\u003e uncovers a global atlas of culinary influences. With Jurafsky's insight, words like ketchup, macaron, and even salad become living fossils that contain the patterns of early global exploration that predate our modern fusion-filled world. From ancient recipes preserved in Sumerian song lyrics to colonial shipping routes that first connected East and West, Jurafsky paints a vibrant portrait of how our foods developed. A surprising history of culinary exchange--a sharing of ideas and culture as much as ingredients and flavors--lies just beneath the surface of our daily snacks, soups, and suppers.\u003c\/p\u003e\u003cp\u003eEngaging and informed, Jurafsky's unique study illuminates an extraordinary network of language, history, and food. The menu is yours to enjoy.\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 0.7 x 8.1 x 5.4 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 13, 2015\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914936881496,"sku":"9780393351620","price":16.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/yPc80_3ajh9780393351620.webp?v=1792785283"},{"product_id":"105-meadowlark-reader-food-stories-paperback","title":"105 Meadowlark Reader: Food Stories - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eCheryl Unruh\u003c\/b\u003e (Editor), \u003cb\u003eCaryn Mirriam-Goldberg\u003c\/b\u003e (Author), \u003cb\u003eJulie A. Sellers\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eIn Food Stories, the fourth issue of 105 Meadowlark Reader, 45 authors representing 31 Kansas counties share true stories, essays about the roots we share, the personal stories of individuals embedded in the Kansas landscape, and stories that examine our lives as Kansans and our communities. \u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003eCurrent and former Kansans share their true stories, leaving readers eager for the next installment of 105 Meadowlark Reader, published twice each year.\u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003eAuthors in this issue include Beth Gulley, Caryn Mirriam-Goldberg, Perry Shepard, Chuck Warner, Julie A. Sellers, Mark O.J. Esping, Angel Edenburn, Errin D. Moore, Marilyn Hope Lake, Annabelle Corrick, Beth Inwood, Lindsey Bartlett, Boyd Bauman, Amy Deckert Kliewer, Michael Durall, Jenna Brack, Julie Johnson, Carolyn Hall, Jerilynn Jones Henrikson, Delphine Holston, Carolyn Tillotson, Barbara Waterman-Peters, Sandee Lee, Thomas N. Holmquist, Doug Kjellin, Connie Hocking, Mary-Lane Kamberg, Nancy Julien Kopp, Sally Jadlow, Cathy Callen, Audrey Phillips, Cat Webling, Deb Irsik, Cynthia Schaker, Anne L. Spry, TinaRae Scott, Jim Dalzell, Katie Pownell, Jennifer Broadstreet Hess, Miriam Iwashige, Anne Welsbacher, Julie Nischan, Roger Heineken, Teresa Bachman, and Rex Buchanan. The collection is compiled and edited by Cheryl Unruh and published by Tracy Million Simmons of Meadowlark Press.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 220\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.6 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e November 01, 2022\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914937373016,"sku":"9781956578294","price":19.57,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/Zzdf5I635P9781956578294.webp?v=1792785283"},{"product_id":"cornbread-nation-1-the-best-of-southern-food-writing-paperback","title":"Cornbread Nation 1: The Best of Southern Food Writing - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eJohn Egerton\u003c\/b\u003e (Editor)\u003c\/p\u003e\u003cp\u003eThe first volume in what will be an annual collection, \u003ci\u003eCornbread Nation\u003c\/i\u003e gathers the best of recent Southern food writing. In fifty entries -- original features and selections previously published in magazines and journals -- contributors celebrate the people, places, traditions, and tastes of the American South.\u003cbr\u003e\u003cbr\u003eIn these pages, Nikki Giovanni expresses her admiration for the legendary Edna Lewis, James Villas remembers his friend Craig Claiborne, Rick Bragg thinks back on Thanksgivings at home, Robert Morgan describes the rituals of canning time, and Fred Chappell offers a contrarian's view of iced tea. \"Collectively,\" writes John Egerton, these pieces \"buttress our conviction that nothing else the South has to offer to the nation and the world -- with the possible exception of its music -- is more eternally satisfying, heartwarming, reconciling, and memorable than its food.\" With the publication of \u003ci\u003eCornbread Nation\u003c\/i\u003e, we acknowledge with gratitude the abiding centrality of food in the ongoing life of the South.\u003cbr\u003e\u003cbr\u003eContributors include: \u003cbr\u003eColman Andrews\u003cbr\u003eJim Auchmutey\u003cbr\u003eRoy Blount Jr.\u003cbr\u003eGene Bourg\u003cbr\u003eRick Bragg\u003cbr\u003eFred Chappell\u003cbr\u003eLolis Eric Elie\u003cbr\u003eDamon Lee Fowler\u003cbr\u003eNikki Giovanni\u003cbr\u003eJessica Harris\u003cbr\u003eKaren Hess\u003cbr\u003eJack Hitt\u003cbr\u003eTed \u0026amp; Matthew Lee\u003cbr\u003eRonni Lundy\u003cbr\u003eRobert Morgan\u003cbr\u003eJames Villas\u003cbr\u003eRobb Walsh\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eJohn Egerton is a journalist and author whose books include the award-winning \u003ci\u003eSouthern Food: At Home, on the Road, in History\u003c\/i\u003e and \u003ci\u003eSpeak Now Against the Day: The Generation Before the Civil Rights Movement in the South\u003c\/i\u003e. He lives in Nashville, Tennessee. General editor John T. Edge is executive director of the Southern Foodways Alliance in Oxford, Mississippi. Founded in 1999, the SFA works to celebrate, preserve, promote, and nurture the diverse food cultures of the American South. Its members include scholars, chefs, cookbook authors, journalists, and farmers.\u003cbr\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 0.65 x 9.22 x 6.14 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 14, 2002\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914939044184,"sku":"9780807854198","price":48.53,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/Z9R7FP_H-x9780807854198.webp?v=1792785286"},{"product_id":"jailhouse-cookbook-the-prisoners-recipe-bible-paperback","title":"JAILHOUSE COOKBOOK The Prisoner's Recipe Bible - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eArtie Cuisine\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eJAILHOUSE COOKBOOK: A Prisoner's Recipe Bible\u003c\/p\u003e\u003cp\u003e Chef Artie Cuisine's Jailhouse Cookbook: A Prisoner's Recipe Bible, is a deliciously entertaining, biographical jailhouse cooking saga, a vivid portrayal of an incarcerated NYC chef's culinary life. Rudely eloquent and irreverent it's a quirky journey of physical and emotional survival. Chef Artie paid his debt to society cooking all the way! A 268 page no-holds-barred tell-all about a stubborn, plucky, resolute chef's passion to cook and eat well while serving time. This lighthearted insight into New York prison life is part story, manual, food survival handbook, humor and inspiration.\u003c\/p\u003e\u003cp\u003e 110 hard-to-believe-can-be-cooked-in-prison gourmet recipes with detailed instructions, developed for a demanding inmate clientele of high flying embezzlers, drug czars, extortionists \"etc\". Cook these recipes at home, in school dorms, RVs, on camping trips, and IN JAIL, any place without a proper kitchen.\u003c\/p\u003e\u003cp\u003e Devising banquets in prison dorms was his recreation, his currency, his safety net, and his challenge. Artie's survival mantra \"No oven? No stove? No problem!\" strengthened his resolve to eat well in prison - even in the 'Box'. Cooking was a daily dare. Self preservation = gang protection in exchange for dinner on the table.\u003c\/p\u003e\u003cp\u003e Years in the trenches of NY's finest restaurant kitchens prepared him for this. He proudly followed the Marine credo: 'Improvise, Adapt, Overcome'. \"Sure in winter you can put sodas out on the window sill, but baking 3-layer cakes and fresh pizzas in an oven-less prison dorm Passing Artie's dorm astounded inmates saw fresh pasta hanging to dry, a white sheet thrown over a locker as a dining table, a centerpiece of cell-made garlic breadsticks, and bowls of mouthwatering food.\u003c\/p\u003e\u003cp\u003e Inmates wanting to pick up kitchen skills and eat well pitched in with food or labor. This is 'Cooking 101'. Mastering Artie's techniques could set you on a career path for an outside job in a restaurant kitchen. Recession proof skills to have - Everybody Eats!\u003c\/p\u003e\u003cp\u003e Find recipes for foods you crave in: Breakfast Items; Soups \u0026amp; Entrees; Taste of Spain; Asian Corner; Little Italy; Some Sauces \u0026amp; A Few Extras; Desserts \u0026amp; Sweet Things; and an unexpected Holiday Menu chapter with sumptuous dishes for a prison Thanksgiving, Easter and Christmas: Pineapple-Glazed Baked Ham; BBQ Fried Chicken; Roast Garlic Whipped Potatoes; Candied Yams; Caramelized Onion \u0026amp; Corn Stuffing; Apple Orange Cranberry Sauce; Cookie Crusted Pumpkin Pie; and more.\u003c\/p\u003e\u003cp\u003e Chef Artie reveals how to navigate the prison system with: Equipment to Make Your Cooking Life Easier; Food Items Sold at My Commissary; Food and Utensils My Facilities Allowed Sent in From Outside; and Typical Foods I Requested From Home. There's a Glossary, and Weights and Measures tips - a 16 oz bean can speaks for itself!\u003c\/p\u003e\u003cp\u003e So hold onto your toque, grab your apron, and take a wild ride with Chef Artie as he weaves his magic in Jailhouse Cookbook: The Prisoner's Recipe Bible.\u003c\/p\u003e\u003cp\u003e Chef Artie lives in Europe, cooking, eating, writing and jogging on the beach with his dog. He is a restaurateur, TV chef and consultant. He is also author of A 19 YEAR RUN: NYC Skateboard Kid to Party Animal - Hotshot Chef - Elite Drug Dealer, and \"Guest of The State!\"\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 262\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.55 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e March 25, 2013\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914939306328,"sku":"9780615419275","price":24.41,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/R0e_emZU-g9780615419275.webp?v=1792785286"},{"product_id":"oldest-restaurants-in-the-usa-and-europe-paperback","title":"Oldest Restaurants in the USA and Europe - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eDiane Holloway Cheney\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eEating with others is a restorative activity. When dining in an historic restaurant, the setting, cuisine, and relics of the past take us back in time. We come to understand a people's history through the restaurant, those who founded it, how it stayed afloat, special dishes, and past famous guests. Recipes featuring local foods prepared by distinctive chefs leave diners with a souvenir of a beloved restaurant. We may find ourselves swept away by the unique atmosphere, friendly waitpersons, and abundant information to inform our historic journey.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 364\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.81 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e February 22, 2023\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914940092760,"sku":"9781662936937","price":20.14,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/YXHZf_cUWc9781662936937.webp?v=1792785287"}],"url":"https:\/\/usa-markt.com\/collections\/books-cooking-essays-narratives.oembed?page=2","provider":"usa-markt","version":"1.0","type":"link"}